Is Processed Food Really That Bad? & Why We Love to Drive

Is there a way to drink without getting drunk or feeling the effects of alcohol? Kinda. This episode begins with the story of how a professional beer taster drinks a lot of beer and stays pretty sober. And it is a pretty simple trick. http://www.esquire.com/food-drink/drinks/how-to/a26328/how-not-to-get-drunk/ You have probably heard the advice that you shouldn’t eat foods that have a long ingredient list or have ingredients your grandmother wouldn’t recognize – but is that really good advice? Is a food with a lot of added ingredients less healthy than an all-natural food? Listen to my guest George Zaidan. He is an MIT trained chemist who created National Geographic’s web series Ingredients: The Stuff Inside Your Stuff and he is author of the book Ingredients: The Strange Chemistry of What We Put in Us and on Us (https://amzn.to/2Zykgij) . He explains what these ingredients are in processed food, why they are there and just how dangerous or healthy they are. Did you know a lot of salmon is dyed pink? Otherwise it would be gray. Did you know that bananas are actually berries, but strawberries are not berries? These are just a few of the fascinating food facts you will learn by listening to today’s episode. http://www.huffingtonpost.com/2014/02/17/food-facts_n_4788746.html There are a lot of people who really enjoy driving. I am one of them. So the idea of driver-less cars has little appeal to me and – as it turns out – to most Americans. There is something very special about taking the wheel and heading down the open road. Joining me to discuss driving and why we love it so is Matthew B. Crawford author of the book Why We Drive. (https://amzn.to/3fDXcUR). Learn more about your ad choices. Visit megaphone.fm/adchoices