Kate's on the trail of the ultimate superfood. Could a threat to British juniper berries spell the end of the gin resurgence? How do you stop carp tasting of mud? Jimmy Doherty finds out what gives piquanté peppers their sweetness. And should we never eat mussels when there's an 'r' in the month? The team present some of their favourite investigations. Could compostables be the answer to our worldwide plastics problem? Can you eat any old seaweed? Jimmy learns about a potentially devastating Greek yoghurt by-product. And how can you tell how much manuka is in your manuka honey? Was this review helpful to you? And can Matt turn the public on to goat meat? Join host Marc Summers as he explores treats for the most romantic day of the year. Jimmy visits a huge factory to find out. Plus: how do you make ice cubes that aren't cloudy? And how do you get corn off the cob? Plus: chocolate that could be good for you; and the secret ingredient in redbush tea that could help us burn fat. Kate Quilton. People also watched. Jimmy Doherty, Matt Tebbutt and Kate Quilton take another look at some of their favourite food discoveries from Series 3 in this special episode. Jimmy hunts for the mother of all lagers. Do greens give you a golden glow? Jimmy investigates why British cheese sales are soaring across Europe. Is agave syrup healthier than sugar? Can eating more fat make us thin? And Matt checks out Parma ham. Are fresh sardines better for us than tinned sardines? Find out how a savory snack got its name, Pirates Booty. See all episodes available. And can we be sure that all the saffron on our shop shelves is the real thing? Kate finds out what makes cheap wine taste good, and Matt asks why good garlic gives us bad breath. Freeview:18 Sky:136 Virgin:147 BT:18 Freesat:124. Plus: ancient grain bread. What exactly is processed meat, and is a fresh British banger healthier than a frankfurter? Could bananas be used to fight viruses including HIV and influenza? What is 'Rosemary Extract' and Why is it in Everything? Matt investigates. Favourite investigations. The team explore food myths from a neutral point of view, culminating in a summary based on scientific research. Food Unwrapped Category: Education/Science/Factual Episode 1 of 5 | Season 8 More4. Kate visits a cattle farm in America that supersizes cows and asks if what our meat eats matters. Why is almond butter more expensive than other nutty spreads? And can artificially inseminating cows make milk easier to digest? And is it true that your DNA determines whether you love or hate Marmite? A celebration of all things sweet and wonderful, from Parisian macarons and salted caramel, to the secrets of fizzy sweets and the reason some honey is runny and some isn't. Jimmy Doherty finds out. Jimmy investigates a potentially devastating by-product of Greek yoghurt production, Matt Tebbutt finds out how dangerous kidney beans can be if they're eaten raw or insufficiently cooked. Kate asks why Iberico ham is so expensive. How are the calories counted in diet bread? Does expensive salt taste different to cheap salt? I have worked in lab dealing in food technology for many years, there was a lot of vital information omitted ....or not included in that particular episode, I know the process that (in this case cherry's) go through as well as the ingredients and chemical used to achieve the end result, very toxic, one little example... the person interviewed stated the colours used to colour the fruit was "natural" completely false, or that persons definition of natural does not meet the standards or requirements of most first world countries. Advertisement. Matt meets Cleo Rocos to find out. Is the fish we're buying really what we think it is? Food Secrets. 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