Rip Off Britain Food Series 2: Peak Reversions

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[edit] General Information

Science Documentary hosted by Gloria Hunniford and Angela Rippon and Julia Somerville, published by BBC in 2015 - English narration

[edit] Cover

[edit] Information

Rip Off Britain Food Series 2: Peak Reversions Gloria Hunniford, Angela Rippon and Julia Somerville are back with a second series investigating the truth about the foods we eat, from the secrets of the supermarkets to the reality of what's behind the labels

[edit] Part 1

The team meet a woman who thinks nothing of eating the decades-old ingredients
lurking at the back of her kitchen cupboard - so which are still safe to eat?
Plus, the surprising results of a test to see what traces of pesticides are
left on the fruit and veg we buy in the supermarket, a visit to a school that's
banned the high-caffeine energy drinks it's feared children are knocking back
in dangerous quantities, and - would you know which has more calories, a glass
of wine or a doughnut? An experiment shows why it's not just the units you
might want to count if you're having a drink

[edit] Part 2

Angela Rippon, Gloria Hunniford and Julia Somerville investigate problems viewers have had when eating on the go, from the families cheesed off after being fined for outstaying their welcome at one of the world's best-known burger chains, to the big-name arenas that ban you from taking in your own snacks and may even confiscate any food you bring in. Plus the 'fake' pizza ingredients that mean your takeaway isn't quite what it says on the menu: would you be able to tell which are the real thing? And, why top chefs say one of the world's longest-running food scares may have got it all wrong: is there really any reason to avoid the additive MSG?

[edit] Part 3

Julia Somerville, Angela Rippon and Gloria Hunniford reveal the unexpected dangers lurking in some foods imported from overseas. Also, the football clubs that are top of the league when it comes to the best value - and tastiest - pies, and, on patrol with the teams cracking down on the gangs illegally foraging for mushrooms - how many deadly varieties might unwittingly be sent on to shops and restaurants? Plus the new laws that say restaurants must know which of their ingredients could cause an allergic reaction - can smaller businesses get it right?