How many meals do you have time for? Why do sweets make you happy? Does fruit sugar (fructose) need insulin? Why does sugar spike? Are oranges and grapes differently sweet? Has sugar always been a transnational commodity? How did Europe get sugar? How did the first sweet shops come up? How did we end up milking animals? Is time the fourth factor in nutrition? Are apples autochthonously sweet? Do sweet making techniques travel easily? What travels first – people or food? What does grinding do to grains? Where do you get your samosas and croissants? Does your tea have blood in it? Is your diet carbohydrate heavy? Might you crave ‘more’ food if you consume less sweets? What has the relatively recent non-seasonal abundance done to human bodies? Have our metabolic systems evolved to fight abundance as well as scarcity? Do all blood pressure patients need to restrict salt? How important is the sensation of sweetness? What exactly do sugar-free sweets do? What is monk fruit’s future? Is greater industrialization of our food systems inevitable? &, would sweets continue to embody the spirit of indulgence (& excess) in the future? SynTalk thinks about these & more questions using ideas from endocrinology (Dr. Hemraj B. Chandalia, Jaslok Hospital, Mumbai), culinary anthropology (Dr. Kurush F. Dalal, Gyaan Factory, Mumbai) & sociology (Dr. Ishita Dey, South Asian University (SAU), New Delhi). Listen in...

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