Céréales : pas de bol pour le petit-dej

In 2019 the fittest athletes on earth took on the unknown and unknowable during four intense days of competition at the CrossFit Games. "The Fittest " captures all the drama as chiseled athletes descend on Madison, Wisconsin, to face a series of trials. On top of the physical challenges, this year the sport grew from 40 men and women, to over 100 of each. But with this new format came cuts of the field, so for the final half of the weekend, only 10 men and 10 women move on to determine who is the fittest. The best among them enter the pantheon of CrossFit giants and earn the right to call themselves the "Fittest on Earth."

Morgan Spurlock subjects himself to a diet based only on McDonald's fast food three times a day for thirty days without exercising to try to prove why so many Americans are fat or obese. He submits himself to a complete check-up by three doctors, comparing his weight along the way, resulting in a scary conclusion.

Join world renowned chefs, Pierre Sang & Cédric Grolet, as they travel Saudi Arabia experiencing new flavours, meeting other chefs and learning Arabic cooking techniques.

A documentary that exposes the shocking truths behind industrial food production and food wastage, focusing on fishing, livestock and crop farming. A must-see for anyone interested in the true cost of the food on their plate.

The meals based on indigenous ingredients and sustainability at the forefront. Project managers are soon faced with problems ranging from sourcing ingredients to staffing a high-end restaurant in a location inhabited by only 53 people.

Clarissa Dickson Wright tracks down Britain's oldest known cookbook, The Forme of Cury. This 700-year-old scroll was written during the reign of King Richard II from recipes created by the king's master chefs. How did this ancient manuscript influence the way people eat today? On her culinary journey through medieval history she reawakens recipes that have lain dormant for centuries and discovers dishes that are still prepared now.

With nutritionally-depleted foods, chemical additives and our tendency to rely upon pharmaceutical drugs to treat what's wrong with our malnourished bodies, it's no wonder that modern society is getting sicker. Food Matters sets about uncovering the trillion dollar worldwide sickness industry and gives people some scientifically verifiable solutions for curing disease naturally.

Coming in all shapes and sizes, bacteria are present in every corner of the Earth. Their purposes and types are even more diverse, with only 1% being truly harmful. Dive into the world of Bacteria to experience the latest discoveries and scientific knowledge surrounding these plentiful and necessary microbes.

Director Dominique Leclerc spent years depending on medical devices for her survival. Then, looking for alternative solutions, she entered the world of emerging technologies. Posthumans follows her as she meets with cyborgs, biohackers, and transhumanists who are trying to use these technologies to outsmart illness, aging—and even death. The documentary looks at pressing ethical and political questions that are sure to impact the future of our species.

H.O.P.E. is a life-changing documentary uncovering and revealing the effects of our typical Western diet high in animal-based foods. It contrasts the limited interests of the pharmaceutical and agricultural industry with the all-encompassing interests of living beings on this planet and with the power of responsible consumer action. H.O.P.E. is an urgent call to action to all of us to commit to a change towards sustainability and safeguarding our living environment.

The New Glucose Revolution: A Simple Guide To Low GI

FRONTLINE and NPR investigate the growing inequities in American healthcare exposed by COVID-19. The Healthcare Divide examines how pressure to increase profits and uneven government support are widening the divide between rich and poor hospitals, endangering care for low-income populations.

How safe is the future of the world’s food? This documentary explores a growing crisis in world agriculture. Plant breeding has created today’s crops, which are high yielding but vulnerable to disease and insects. To keep crops healthy, breeders tap all the genetic diversity of the world’s food plants. But that rich resource is quickly being wiped out. (NFB)

Documentary filmmaker Robert Kenner examines how mammoth corporations have taken over all aspects of the food chain in the United States, from the farms where our food is grown to the chain restaurants and supermarkets where it's sold. Narrated by author and activist Eric Schlosser, the film features interviews with average Americans about their dietary habits, commentary from food experts like Michael Pollan and unsettling footage shot inside large-scale animal processing plants.

Over 4 hours of crucial video. Diagnosed with high cholesterol, Craig McMahon took control of his health and beat his genetic fate by consuming a whole plant-based diet inspired by Doctors Campbell, Esselstyn, Greger and McDougall. Certified by Cornell in plant nutrition, Craig asks experts hard science questions and creates delicious healthy meals in his kitchen based from years of research.

The hidden story of a savory local specialty found only on the French Riviera and the surrounding areas. Socca enjoys a historical and cultural significance that far outweighs its simple and rustic four ingredients. How Nice!

As obesity progresses inexorably, Sylvie Gilman and Thierry de Lestrade investigate the causes of this planetary plague and reveal the fight waged in certain countries to stem it.

Although scientists and agribusiness have started touting edible insects as the future of sustainable food, the notion of eating bugs hasn’t exactly gained much popularity among the general public. Head Chef Ben Reade and Lead Researcher Josh Evans from the Nordic Food Lab in Denmark are looking to change that. With a focus on food diversity and deliciousness, they set out on a globe-trotting mission to take on the politics of the palate, sampling grubs in the Australian outback, pillaging giant wasp nests in Japan and attending food expos where entrepreneurs pitch their flavorless farmed crickets. Along the way, they put their own haute cuisine spin on local insect delicacies, whipping up dishes like cricket and grasshopper ravioli, maggot cheese gelato and bee larva ceviche.

Sriracha has earned a cult following, but the story of this spicy sauce is a mystery to most fans. Dedicated to Sriracha lovers, this fast-paced documentary travels around the globe to reveal its origin and the man behind the iconic 'rooster sauce.'

In an era of throw-away ease, convenience has cost us our well-being. Plastics have been found inside our bodies— in our colons, our brains, and even in mothers’ developing wombs. Scientists around the country are sounding the alarm, but without public buy-in, there is little that can be done. How much evidence do we need before we decide to take action?