In the first edition, the presenter examines how the Irish consumer has changed over the years, and is joined by chef Hilary O'Hagan to look at processed meat products and the Paleo diet
Food has come a long way since the 1950s but is our appetite for convenience and our demand for cheap food coming at a cost? In a new six part series for RTÉ ONE Philip Boucher Hayes, with the help of series chef, Hilary O'Hagan, asks us if we really know what we're eating
This week Philip Boucher-Hayes finds out the difference between processed cheese and farmhouse cheese, and sets a confirmed dairy lover the challenge of following the dairy-free Vegan diet for a month.
This week Philip Boucher-Hayes looks at carbs and examines our staple foods - bread and the spud.
While 75% of us know that we should be eating 5 portions of fruit and veg daily, only one third of us follow through. Philip Boucher-Hayes meets the people of Cloughjordan Eco Village who grow their own food, tests schoolchildren on their knowledge of fruit and vegetables, puts the squeeze on the current craze for juicing, and finds out why our aversion to bitter tastes is narrowing the range of fruit and veg on supermarket shelves
In the final programme in the series, Philip Boucher-Hayes looks at the future of food and asks how can we feed the projected global population of 11 billion people in 2050.
Philip looks at what it takes to achieve a ripped body, and attempts to get behind nutri-babble.
Philip Boucher-Hayes examine our relationship with current food trends with personal trainer and fitness enthusiast Rob Lipsett.
Philip Boucher-Hayes talks to nutritionist Aveen Bannon about the online course that has promised to deliver a ripped physique in just 28 days.
Olympic Team nutritionist Dr. Sharon Madigan discusses protein bars and their effectiveness.
