麻豆社

In this episode of 'A Life Through Food', Sheila Dillon meets one of the most provocative scientific minds of the last half-century: Professor Michael Crawford. Now in his 90s, Crawford鈥檚 pioneering research into the brain and nutrition has reshaped how we understand the essential role of food鈥攅specially Omega-3 fatty acids鈥攊n human development and health.

Long before Omega-3 became a buzzword on supermarket shelves, Crawford was uncovering its vital connection to brain function. His work, often at odds with mainstream science, has led to over 300 peer-reviewed papers and three books challenging conventional theories of human evolution and nutrition.

The programme also features chef and broadcaster Rick Stein, who reflects on Crawford鈥檚 influence and the importance of sustainable seafood. And we hear from Dr Anneli L枚fstedt, a post-doctoral researcher at the University of Oxford鈥檚 Smith School of Enterprise and Environment, who is building on Crawford鈥檚 legacy by exploring the links between nutrition, sustainability, and the future of food systems.

Presented by Sheila Dillon
Produced by Natalie Donovan for 麻豆社 Audio in Bristol.