What’s in our food? Scientists are chopping, grinding and pureeing their way to answers. In this episode, we meet food chemistry expert Lorraine Scheller, a food lab manager at Southwest Research Institute. Learn how her team breaks down our food, both fresh and processed, to test for everything from calories, carbs and vitamins to pesticides, plastic and residues. After nearly thirty years of food testing, hear what Scheller has to say about organic versus regular produce, the best way to clean produce and what she thinks of our current food supply. Listen now for some information to chew on next time you’re at the grocery store!

Ver todos los episodios