What happens to your dinner from the first bite to the final exit?
In short: Dr. Chris van Tulleken takes us on a visceral tour of the human digestive system. From the initial sensory cues of smell and sight to the complex mechanics of the stomach and intestines, this lecture reveals the science behind how we process food and why our bodies react the way they do.
In the 2024 Royal Institution Christmas Lectures, Dr. Chris van Tulleken examines the biological journey of food. The process begins before consumption, as the mere sight and smell of a meal trigger physiological responses. To illustrate the mechanics of digestion, the lecture employs unconventional demonstrations, such as inflating a stomach to test its capacity and using an endoscope to visualize the internal path. These experiments highlight the surprising scale of the digestive tract, particularly the small intestine, which is far larger than many realize.
The lecture also explores the development of human preferences and aversions. By observing his daughter, Indigo, van Tulleken investigates whether the concept of disgust is innate or a learned behavior. This inquiry is complemented by practical tests, including an experiment to determine if gravity affects our ability to eat while upside down. Beyond human biology, the lecture draws comparisons to other species, such as the goat, which relies on trillions of microscopic organisms within its stomach to process nutrients, underscoring the vital role of internal microbiomes.
Dr. van Tulleken, an infectious diseases doctor and researcher at UCL, brings a career of medical expertise to these demonstrations. His work often focuses on the intersection of corporate influence, child nutrition, and public health. By combining rigorous science with engaging, often visceral experiments—such as analyzing the components of a healthy stool—the lecture aims to demystify the digestive process. This approach builds on his extensive experience in science communication, including his work on the long-running series Operation Ouch, which has used similar hands-on experiments to educate young audiences about human physiology since its inception.
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