In this Food Unwrapped diet special, Jimmy Doherty, Kate Quilton, Matt Tebbutt and guest presenter Kiran Jethwa cross the globe to unearth the very latest dietary trends and scientific advances in the world of weight loss. In Los Angeles, home of the body beautiful, Kate investigates reports that caffeine could be a powerful secret weapon in the battle of the bulge. Could a double espresso really help us burn extra calories, even after we finish exercising? Kate meets one of California's leading sports scientists to find out. Jimmy visits Belgium on the trail of the dieter's holy grail: a chocolate that could be good for you. The secret? It's a probiotic chocolate bar, packed with bacteria that are supposed to keep us healthy and even help us stay slim. But how does probiotic chocolate stack up against other gut-friendly foods such as sauerkraut or yoghurt?

Link: HOMEPAGE – TVM

Food.Unwrapped.S11E05.HDTV.x264-TVC
MP4 | AAC VBR | 462 MB
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Jimmy Doherty, Kate Quilton and Matt Tebbutt uncover more unusual, intriguing and surprising secrets behind the food we eat. Kate investigates alternative milks. At one of California's leading producers of almond milk, she finds out how many almonds make it into each bottle; before meeting a scientist who's been raising genetically engineered goats whose milk he hopes might one day save half a million lives every year. Jimmy investigates reports that some of the fish we buy may not be what we think. At a remarkable bunker in Oxfordshire, he joins a team of agents who monitor every vessel in the world's oceans and detect any signs of suspicious behaviour. Then Jimmy hooks up with a fish detective in Edinburgh, on a covert mission buying and testing fish to make sure it's the real deal. And what exactly is spreadable butter? Is it butter or margarine? An extraordinary award-winning butter sculptor helps Matt find out.

Link: HOMEPAGE – TVM

Food.Unwrapped.S11E04.HDTV.x264-TVC
MP4 | AAC VBR | 234MB
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Jimmy Doherty, Kate Quilton and Matt Tebbutt uncover more unusual, intriguing and surprising secrets behind the food we eat. How much prawn is in a prawn cracker? And what gives them that distinctive crunchy texture? In Thailand, Jimmy discovers the surprising secret ingredient that makes a prawn cracker unique. Why's it so hard to keep fresh potted herbs alive? Matt visits Britain's largest producer of fresh herbs, where he learns about an extraordinary new high-tech method of extending shelf life, before coming face to face with a remarkable basil plant in Israel that's half herb and half tree. And Kate's puzzling over low salt. The packets say it has drastically reduced levels of sodium chloride. But sodium chloride is salt, so what are they putting in there instead? And does salt really deserve its unhealthy reputation?

Link: HOMEPAGE – TVM

Food.Unwrapped.S11E03.HDTV.x264-TVC
MP4 | AAC VBR | 234MB
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Jimmy Doherty, Kate Quilton and Matt Tebbutt uncover more unusual, intriguing and surprising secrets behind the food we eat. Jimmy wants to know where the flavour in his Earl Grey tea comes from. The ingredients mention bergamot, but what exactly is it? Jimmy visits southern Italy to find out. Back on home turf, Jimmy meets a man whose latest invention caused uproar on social media: instant tea, with no bag required. But how does squirty tea from an aerosol can match up against good old-fashioned tea from a bag? Why aren't pork scratchings made from British pigs? To find out, Matt sets out on a remarkable journey that takes him from a pork scratching factory in Lancashire to a hospital operating theatre, where pig skin is being used for cutting-edge orthopaedic surgery. And Kate visits the world's largest producer of jelly beans, in California.

Link: HOMEPAGE – TVM

Food.Unwrapped.S11E02.HDTV.x264.TVC
MP4 | AAC VBR | 232MB
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Jimmy Doherty, Kate Quilton and Matt Tebbutt return for a new series, travelling the globe to uncover more unusual, intriguing and surprising secrets behind the food we eat. Jimmy investigates shock reports that changing sea temperatures mean squid and chips could one day replace fish and chips as our national dish. To see what could be in store, he visits Thailand, where squid is a national obsession. He joins the Thai squid fishing fleet to witness a colourful display of night fishing that's so spectacular it can be seen from space. Meanwhile, millions of us take multivitamins every day. Kate investigates where they actually come from, and how much we need them. At Nasa, an astronaut lets her into the secrets of space nutrition. And what gives clotted cream its distinctive yellow colour? To find out, Matt visits the UK's leading producer in Cornwall, and an astonishing algae farm in the desert in Israel.

Link: HOMEPAGE – TVRage

Food.Unwrapped.S11E01.HDTV.x264.TVC
MP4 | AAC VBR | 234MB
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MSG, Pistachios, Onions - Jimmy Doherty, Kate Quilton and Matt Tebbutt present some of their favourite investigations. Is food additive MSG really as bad as some scary headlines claim? Jimmy visits a colossal factory in Thailand that produces a quarter of the world's supply of MSG, and finds out about its surprising origin. Kate visits California to find out why there are so many closed pistachios in the packs we buy. She's astonished that it's down to the race against time to harvest the nuts before the crop succumbs to the dreaded navel orange worm. And despite some rigorous quality control, some worms can still end up in our packs. And Matt enlists the help of an innovative farmer and a team of cage fighters to find out why slicing onions makes you cry.

Link: HOMEPAGE – TVRage

Food.Unwrapped.S10E08.REAL.PDTV.x264-TVC
MP4 | AAC VBR | 230MB
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Pineapples, Vitamin D, Elderflower Cordial - Jimmy Doherty, Kate Quilton and Matt Tebbutt present some of their favourite investigations. In Ghana, Kate learns that pineapples contain a special enzyme that destroys dead skin cells in your mouth. And scientists have recently found a ground-breaking new use for this enzyme: treating burns victims. Back in the UK, Kate meets a former soldier whose horrific injuries are being healed with pineapple extract at the Queen Victoria Hospital in West Sussex. Jimmy investigates the catastrophic effects of not getting enough vitamin D. He meets a brave young boy suffering from rickets, and discovers the surprising origin of the fortified vitamin D that's added to many supermarket foods. And in leafy Lincolnshire Matt finds out how a UK business produces one and a half million bottles of elderflower cordial without employing a single flower picker.

Link: HOMEPAGE – TVRage

Food.Unwrapped.S10E07.PDTV.x264-TVC
MP4 | AAC VBR | 230MB
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Jimmy Doherty, Kate Quilton and Matt Tebbutt present some of their favourite investigations. Jimmy finds out if prunes can help the Food Unwrapped team stay regular. After a trip to southern France for the prune harvest, Jimmy puts plums, prunes and prune juice to the test, and heads to Kings College London where he's tasked with making his own 'poo recipe'. A global surge in demand for black pepper has transformed the lives of farmers across Vietnam, where Kate learns the difference between black and white pepper, hears the secrets of peppercorn quality control, and discovers the remarkable lengths to which producers go to guard their valuable crop from thieves. And Matt visits Switzerland to find out why there are holes in Swiss cheese.

Link: HOMEPAGE – TVRage

Food.Unwrapped.S10E06.PDTV.x264-TVC
MP4 | AAC VBR | 230MB
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Jimmy Doherty, Kate Quilton and Matt Tebbutt continue to travel the globe to uncover more unusual, intriguing and surprising secrets behind the food we eat. Matt visits the town of Tequila, on the trail of Mexico's national drink. Where does the idea of a worm in your tequila come from? As he attempts to find out, Matt visits fields of exotic blue plants and one of Mexico's leading distilleries, and gets a stern ticking off from a local as it turns out he's been drinking it wrong all these years! Meanwhile, carp is the festive dish of choice for Poles living in the UK, but when Jimmy tries a fresh carp straight from the water it tastes of mud. So how do the Poles transform this muddy mouthful into a much-loved delicacy? Jimmy heads to Poland to find out. And Kate visits Spain to find out what the difference is between tangerines, mandarins, satsumas and clementines.

Link: HOMEPAGE – TVRage

Food.Unwrapped.S10E05.PDTV.x264-TVC
MP4 | AAC VBR | 228MB
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Jimmy Doherty, Kate Quilton and Matt Tebbutt continue to travel the globe to uncover more unusual, intriguing and surprising secrets behind the food we eat. Gelato bars are popping up everywhere in the UK, but what exactly is gelato? Is it just ice cream? At the oldest gelato parlour in Rome, Kate learns some important differences. And a gelato flavourist who's been dubbed the Heston Blumenthal of the ice cream world shows Kate the surprising reason why Italian gelato is famed for its staggering range of flavours. Jimmy visits Mauritius to find out what the difference is between white and dark rum. Are they made from different ingredients? Back on home soil, he learns where the term 'proof' originally came from: the answer is explosive, and it nearly blows Jimmy away! And why does Matt's mouth go cold when he sucks on a mint? To find out, he visits a traditional sweet factory in Blackburn, full of mouth-watering treats... and an unexpected encounter with a very hot chilli.

Link: HOMEPAGE – TVRage

Food.Unwrapped.S10E04.PDTV.x264-TVC
MP4 | AAC VBR | 233MB
NFO – Torrent Search – NiTROFLARE – UPLOADED – RAPiDGATOR – UploadRocket