<description>&lt;p&gt;With the festive season approaching in parts of the world, Ruth Alexander explores what’s actually happening in the body during a hangover, why some people suffer more than others, and whether common remedies make any real difference. &lt;/p&gt;&lt;p&gt;How the body processes alcohol and why that can make you feel so bad is explained by Andrew Scholey, Professor of Human Psychopharmacology at Northumbria University in the UK and member of the Alcohol Hangover Research Group. &lt;/p&gt;&lt;p&gt;Marisa Moll, a registered nutritionist from Paraguay, shares her recommendations on what to consume before you drink alcohol to try to reduce the risk of a hangover. &lt;/p&gt;&lt;p&gt;And Jonathon Shears, Professor of English Literature at Keele University in the UK and author of The Hangover, a Literary and Cultural History, reflects on the cultural history of the hangover. &lt;/p&gt;&lt;p&gt;If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk. &lt;/p&gt;&lt;p&gt;Producer: Izzy Greenfield 
Sound engineer: Andrew Mills
Image: A woman looks at empty bottles of alcohol (credit: Getty)&lt;/p&gt;</description>

Find out what happens in your body after you’ve had alcohol and whether any remedies work

With the festive season approaching in parts of the world, Ruth Alexander explores what’s actually happening in the body during a hangover, why some people suffer more than others, and whether common remedies make any real difference. How the body processes alcohol and why that can make you feel so bad is explained by Andrew Scholey, Professor of Human Psychopharmacology at Northumbria University in the UK and member of the Alcohol Hangover Research Group. Marisa Moll, a registered nutritionist from Paraguay, shares her recommendations on what to consume before you drink alcohol to try to reduce the risk of a hangover. And Jonathon Shears, Professor of English Literature at Keele University in the UK and author of The Hangover, a Literary and Cultural History, reflects on the cultural history of the hangover. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk. Producer: Izzy Greenfield 
Sound engineer: Andrew Mills
Image: A woman looks at empty bottles of alcohol (credit: Getty)

What is the ultimate hangover cure?

<description>&lt;p&gt;***This programme contains conversations about disordered eating which some listeners may find upsetting***
Social media is awash with nutritional misinformation with foods often cast as superheroes or villains. So how can we separate fact from fiction? And how can we know what posts we can trust? &lt;/p&gt;&lt;p&gt;Social media loves to portray some foods, like carbs, sugar and seed oils as villains, to be avoided at all costs.Other food groups like protein are often claimed to be food heroes and some social media influencers tell their followers to prioritise those foods and cut out others. Ruth Alexander looks at the truth of some of those claims and the impact it can have on those who believe them and end up restricting their diets as a result. &lt;/p&gt;&lt;p&gt;Cecile Simmons tells Ruth how she "fell down the rabbit hole" and ended up cutting out dozens of foods in an attempt to cure a skin condition. &lt;/p&gt;&lt;p&gt;Personal trainer and nutrition expert Michael Ulloa explains how he's made it his mission to fight food misinformation online. Plus Ruth hears from Dr Emily Denniss, registered public health nutritionist and lecturer at Deakin University in Australia, who has studied the spread of food misinformation on social media. And with the help of US based registered dietician Grace Derocha, Ruth separates food fact from food fiction. &lt;/p&gt;&lt;p&gt;Producer: LexyO'Connor
Sound engineer: Gareth Jones&lt;/p&gt;&lt;p&gt;(Image: A comic book cartoon of a blond, muscle-superhero in a blue suit and yellow cape is flying through the air towards a baddie in a red suit with their fists outstretched as if ready to fight. Credit: Yogysic/Getty Images)&lt;/p&gt;</description>

Why does social media cast some foods as heroes and others as villains?

***This programme contains conversations about disordered eating which some listeners may find upsetting***
Social media is awash with nutritional misinformation with foods often cast as superheroes or villains. So how can we separate fact from fiction? And how can we know what posts we can trust? Social media loves to portray some foods, like carbs, sugar and seed oils as villains, to be avoided at all costs.Other food groups like protein are often claimed to be food heroes and some social media influencers tell their followers to prioritise those foods and cut out others. Ruth Alexander looks at the truth of some of those claims and the impact it can have on those who believe them and end up restricting their diets as a result. Cecile Simmons tells Ruth how she "fell down the rabbit hole" and ended up cutting out dozens of foods in an attempt to cure a skin condition. Personal trainer and nutrition expert Michael Ulloa explains how he's made it his mission to fight food misinformation online. Plus Ruth hears from Dr Emily Denniss, registered public health nutritionist and lecturer at Deakin University in Australia, who has studied the spread of food misinformation on social media. And with the help of US based registered dietician Grace Derocha, Ruth separates food fact from food fiction. Producer: LexyO'Connor
Sound engineer: Gareth Jones(Image: A comic book cartoon of a blond, muscle-superhero in a blue suit and yellow cape is flying through the air towards a baddie in a red suit with their fists outstretched as if ready to fight. Credit: Yogysic/Getty Images)

Food heroes and villains

<description>&lt;p&gt;How do you eat well in freezing the cold? When you live in some of the coldest places on earth, what you eat, and how much, really matters. &lt;/p&gt;&lt;p&gt;Ruth Alexander hears advice from a scientist, who goes on expeditions to study the body’s reaction to sub-zero temperatures, and talks to people living in the Arctic circle. &lt;/p&gt;&lt;p&gt;What do they cook, and what is their favourite food and drink to keep them warm in the winter? She hears how they find fresh ingredients when all around the ground is frozen – and how freezing temperatures can spark culinary creativity. &lt;/p&gt;&lt;p&gt;Producer: Julia Paul and Lexy O'Connor
Sound engineer: Hal Haines &lt;/p&gt;&lt;p&gt;If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk&lt;/p&gt;</description>

What kinds of food and drink help people keep warm while living in extreme cold?

How do you eat well in freezing the cold? When you live in some of the coldest places on earth, what you eat, and how much, really matters. Ruth Alexander hears advice from a scientist, who goes on expeditions to study the body’s reaction to sub-zero temperatures, and talks to people living in the Arctic circle. What do they cook, and what is their favourite food and drink to keep them warm in the winter? She hears how they find fresh ingredients when all around the ground is frozen – and how freezing temperatures can spark culinary creativity. Producer: Julia Paul and Lexy O'Connor
Sound engineer: Hal Haines If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk

How to eat well in the cold

<description>&lt;p&gt;Ruth Alexander explores the art and etiquette of tipping and how it varies around the world. &lt;/p&gt;&lt;p&gt;She hears from staff and customers in countries where tipping is essential and in places where it can be taken as an insult. &lt;/p&gt;&lt;p&gt;Ruth also talks to servers and bartenders about what your gratuity means to them and how tipping can sometimes bring out the best and worst in their customers. &lt;/p&gt;&lt;p&gt;Producer: Lexy O’Connor and Rumella Dasgupta&lt;/p&gt;&lt;p&gt;Sound mixing: Hal Haines&lt;/p&gt;&lt;p&gt;Image: A jar full of coins and notes has the word “tips” written on it. It floats on a red background. Credit:	Nikola Stojadinovic / Getty&lt;/p&gt;</description>

What wait staff really think about your payments for their service

Ruth Alexander explores the art and etiquette of tipping and how it varies around the world. She hears from staff and customers in countries where tipping is essential and in places where it can be taken as an insult. Ruth also talks to servers and bartenders about what your gratuity means to them and how tipping can sometimes bring out the best and worst in their customers. Producer: Lexy O’Connor and Rumella DasguptaSound mixing: Hal HainesImage: A jar full of coins and notes has the word “tips” written on it. It floats on a red background. Credit:	Nikola Stojadinovic / Getty

To tip or not to tip?

<description>&lt;p&gt;What are the highs and lows of waiting on tables? Ruth Alexander speaks to restaurateurs from London, New York and Mumbai to find out about the inner workings of one of the hardest jobs in the business. &lt;/p&gt;&lt;p&gt;Ruth hears from French celebrity Maitre D, Fred Siriex, Mumbai based restaurateur Gauri Devidayal and Michael Cecchi-Azzolina, the New York based author of Your Table Is Ready.
 
If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk&lt;/p&gt;&lt;p&gt;Image: The torso of a waitress, carrying two plates of food, against a purple background. Credit: Maria Korneeva/Getty Images)&lt;/p&gt;</description>

What is your table server really thinking? We hear about the working lives of wait staff

What are the highs and lows of waiting on tables? Ruth Alexander speaks to restaurateurs from London, New York and Mumbai to find out about the inner workings of one of the hardest jobs in the business. Ruth hears from French celebrity Maitre D, Fred Siriex, Mumbai based restaurateur Gauri Devidayal and Michael Cecchi-Azzolina, the New York based author of Your Table Is Ready.
 
If you would like to get in touch with the show, please email: thefoodchain@bbc.co.ukImage: The torso of a waitress, carrying two plates of food, against a purple background. Credit: Maria Korneeva/Getty Images)

The servers: The highs and lows of waiting on tables

The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.

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