在英国皇家科学院圣诞讲座2024《揭秘食物真相 The Truth about Food》中，克里斯·范·塔勒肯博士深入我们的肠道，揭示当我们进食时身体内部发生的革命性科学发现。他研究了食物如何从根本上影响人类进化，揭示了我们未曾意识到的额外“器官”——肠道微生物群的重要作用，并探讨未来如何更好地饮食，以兼顾个人健康和地球健康。
英国皇家科学院圣诞讲座2024《揭秘食物真相 The Truth about Food》Screenshot
In this year’s Christmas Lectures, Dr Chris van Tulleken delves deep into our guts – to reveal the revolutionary latest science around what happens inside our bodies when we eat. He investigates how food has fundamentally shaped human evolution, uncovers the importance of our microbiome – as the extra ‘organ’ we didn’t know we had – and asks how we can all eat better in future, for the sake of our own health and the health of the planet.
克里斯展示了饮食对我们身体和大脑的巨大影响。他通过科学演示、特别嘉宾的加入、节日食物技巧以及大胆的自我实验，将科学以生动有趣的方式呈现出来。
英国皇家科学院圣诞讲座2024《揭秘食物真相 The Truth about Food》
Chris reveals how what we eat can have a massive effect on both our bodies and our brains. He’ll bring the science to life through a series of fact fuelled demos, speCIAl guest appearances, festive food hacks, and a healthy dose of self-experimentation.
01 从味蕾到厕所 From tastebuds to toilet
克里斯·范·塔勒肯博士带领我们探讨食物在体内的非凡旅程——从看到和闻到潜在美餐的那一刻起…到它最终从消化道另一端排出。整整一小时的讲座充满了令人惊叹甚至“恶心”的时刻！
英国皇家科学院圣诞讲座2024《揭秘食物真相 The Truth about Food》
Dr Chris van Tulleken follows the extraordinary journey food takes through our bodies – from the very first moment we see and smell a potential meal… until it finally emerges at the other end of our digestive tract. Be prepared for plenty of gross moments in this one-hour lecture!
“国家最爱的烘焙师”普鲁·利斯带来一些令人困惑的圣诞食品，帮助克里斯破解味觉的科学奥秘。同时，克里斯的小女儿印第戈作为专家试吃员，探讨厌恶感是天生还是后天习得的。
Prue Leith, the nation’s favourite baker, drops by with some very confusing Christmas foods to help Chris crack the mysterious science of taste, and Chris’s baby daughter Indigo is on hand as an expert food taster, to find out if we are born with the concept of disgust, or if we learn it as we grow up.
为了更直观地观察食物的旅程，克里斯的双胞胎兄弟桑德·范·塔勒肯博士亲自用内窥镜查看自己的身体。他还被绑在旋转的“命运之轮”上，测试是否能倒着吃东西。此外，克里斯模拟了胃的容量，并展示了小肠的实际长度，将其铺展在讲堂中。他还与一只靠胃中无数微生物生存的山羊会面，最后邀请观众寻找制作“完美粪便”的正确成分。
To get a really personal view of the journey our food takes, Chris’s twin brother, Dr Xand van Tulleken, uses an endoscope inside his own body. Chris then straps Xand to the spinning ‘wheel of doom’, to test whether it’s possible to eat upside down. He inflates a stomach to discover how much food it can hold, before revealing that the small intestine is really very big, as he spills his guts right across the lecture theatre. He meets a goat that’s powered by trillions of microscopic bugs in its stomach, and finally, Chris enlists members of the audience to find the right ingredients for a perfect poo.
02 食物如何造就我们 How food makes us
在这场讲座中，克里斯·范·塔勒肯博士探讨了我们如何从食物中获取能量，以及我们吃的食物如何塑造了我们。他揭示了内燃机如何通过一系列受控的爆炸获取能量，并用厨房里的各种食物进行了生动演示。当爆炸声越来越大时，我们可以清楚地看到，人体并不能以这种方式获取能量。幸运的是，克里斯向我们展示了，人体的运行机制比最先进的发动机还要聪明。
英国皇家科学院圣诞讲座2024《揭秘食物真相 The Truth about Food》
In this lecture, Dr Chris van Tulleken investigates how we get energy from our food and how what we eat makes us who we are. He reveals how combustion engines get their energy in a series of controlled explosions – which he demonstrates using a kitchen cupboard of different foods. As the bangs get bigger, it becomes clear that our bodies can’t get their energy in the same way. Luckily, Chris shows us our bodies are much cleverer than even the most advanced engine.
他带领我们进入人体细胞，探索地球上最惊人的发电站：线粒体。这一非凡的生物工程从食物中提取能量，并将其转化为供身体各器官使用的燃料。令人惊讶的是，我们发现这一过程中在体内产生的电荷竟与闪电相当！
He takes us inside a cell in the human body, to explore the most remarkable power station on the planet: the mitochondria. This extraordinary piece of biological engineering extracts energy from food we eat and turns it into fuel for all the organs in our body. Shockingly, we discover how this process generates an electrical charge equivalent to lightning, inside our bodies!
食物不仅为我们提供能量，还帮助我们构建和修复身体，提供再生几乎每个细胞的建筑材料。克里斯尝试收集构成人体所需的所有成分，包括一些关键的稀有元素，例如一茶匙的铁——正是它让我们的血液呈红色、鼻涕呈绿色。我们从食物中获取这些元素，因此克里斯深入探讨了当饮食不能满足需求时，人体可能出现的各种问题。
Our food does more than fuel us – it also builds and repairs us, providing construction material we can use to regenerate almost every cell in our body. Chris attempts to compile all the ingredients that make up a human body – including some rare elements known to be vital, such as the teaspoon of iron that makes our blood red and our snot green. We source many of these elements from our food, so Chris explores what can go wrong with our bodies when our diets don’t supply what we need.
吃对食物是一项微妙的平衡艺术。实验显示，动物在面对多种食物选择时，能够精准挑选出身体所需的营养成分。通过一项百年历史的独特实验，克里斯提出了一个有趣的问题：我们人类是否也具备这样的能力？
Eating the right things is a delicate balancing act. Experiments show that animals, when given a broad selection of foods to eat, are very good at choosing what their bodies need. Using the results of a unique 100-year-old experiment, Chris asks if we humans might be able to do the same.
在讲座的最后，他提出了一个重要问题：为什么作为一个物种，人类变得越来越大？这究竟是因为我们的饮食，还是因为与祖先相比，我们如今的生活方式更加久坐？在圣诞讲座最经典的传统中，克里斯将用火药展示这些问题背后令人惊讶的答案。
He ends his lecture with an important question for many of us: why are humans getting bigger as a species? Is it the food we eat? Or the more sedentary lifestyle we are leading compared to our ancestors? In the best Christmas Lectures tradition, Chris will use gunpowder to demonstrate the surprising answers to these questions.
03 食物大揭秘 The big food hack
克里斯·范·塔勒肯博士探讨了我们如何通过破解食品系统，既创造出令人惊叹的多样化食物，又引发了需要解决的重大问题。
英国皇家科学院圣诞讲座2024《揭秘食物真相 The Truth about Food》
Dr Chris van Tulleken investigates how we have hacked our food system to create an amazing array of things to eat, but also some serious problems to solve.
地球上的第一顿饭是什么样的？为了以震撼人心的方式开启他的第三场也是最后一场圣诞讲座，克里斯·范·塔勒肯博士带我们穿越时空，回到四十多亿年前的生命起源时期。彼时，微小的细菌首次开始以气体和金属为食，揭开了一个惊人的食物网的序幕。数十亿年后，人类学会了掌控这一复杂的食物网络。
What did the very first meal on earth look like? To begin his third and final Christmas Lecture in an explosive fashion, Dr Chris van Tulleken takes us back more than four billion years, to the beginnings of life. This was when microscopic bugs first began eating gases and metal, marking the start of an incredible food web which, billions of years later, humans have learned to master.
数万年来，我们持续改良和创新食物，创造出令人叹为观止的多样化食物。克里斯揭示，人类是唯一加工和烹饪食物的物种——这种独特性赋予了我们相较其他哺乳动物更强的进化优势。
For tens of thousands of years, we’ve improved and hacked our foods, resulting in an extraordinary range of things we can eat. Chris reveals that we are the only species that processes and cooks our food – and he explores why this has given us more than one evolutionary advantage over other mammals.
通过一些富有创意的实验——比如制作不会融化的冰淇淋——克里斯展示了，人类为追求更便宜、更易获得的餐食，如何催生了一个工业化食品的新纪元。然而，这些食品中的部分会扰乱我们身体的反馈机制，带来新的挑战。
Using some ingenious experiments – including making unmeltable ice cream – Chris demonstrates why a drive to make cheaper and more accessible meals has led to a new age of industrially produced foods, including some which can confuse our bodies’ feedback mechanisms.
然而，现代食品加工科学不仅制造了问题，也提供了解决方案。为了探索改善食品系统的方式，并为今年的圣诞讲座画上句号，克里斯召集了一支科学家专家团队。在皇家学会的年轻观众协助下，他们共同探讨方法，重新发现食物的非凡之处。
But the modern science of food processing hasn’t only created problems – it also offers solutions. To explore ways to improve our food system, and to wrap up this year’s Christmas Lectures, Chris assembles an expert panel of scientists. With the help of the Royal Institution’s young audience, together they set about finding ways to rediscover just how amazing our food really is.
未经允许不得转载：每天一小时纪录片 » 英国皇家科学院圣诞讲座2024《揭秘食物真相 The Truth About Food》全3集 英语无字 1080P高清纪录片
