<p>Ouch, that hurts. But who will listen? Down on the farm, understanding the biology of pain could make a real difference.</p>

Ouch, that hurts. But who will listen? Down on the farm, understanding the biology of pain could make a real difference.

Pain-free meat — is it possible?

Science Friction's latest series is: Cooked. We dig into food science pickles. Why are studies showing that ice cream could be good for you? Do we really need as many electrolytes as the internet says? And why are people feeling good on the carnivore diet?

Nutrition and food scientist Dr Emma Beckett takes us through what the evidence says about foods like meat, ice cream and potatoes — and unpicks why nutrition studies can be so conflicting and confusing.

All six episodes of Cooked are available now. Our next series, on digital devices and what they're doing to our brains, will be out in May.

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Science

Science Friction's latest series is: Cooked. We dig into food science pickles. Why are studies showing that ice cream could be good for you? Do we really need as many electrolytes as the internet says? And why are people feeling good on the carnivore diet? Nutrition and food scientist Dr Emma Beckett takes us through what the evidence says about foods like meat, ice cream and potatoes — and unpicks why nutrition studies can be so conflicting and confusing. All six episodes of Cooked are available now. Our next series, on digital devices and what they're doing to our brains, will be out in May.

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Pain-free meat — is it possible?

Pain-free meat — is it possible?

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