Thursday, 05:30

Food Unwrapped

Most people want to eat less salt, but how does a person make something low-salt? Jimmy finds out how some food producers are using seaweed to reduce their salt content. Nationwide sales of that traditional East London favourite, jellied eels, are booming. Meanwhile, Kate learns about the extraordinary journey that eels make across the Atlantic Ocean to end up in our rivers before being jellied. And Matt puts on his lab coat to find out why tonic water glows under ultraviolet light. What gives a gin and tonic its bizarre luminescence?