A single microscopic brain cell cannot think, is not conscious, but if you bring in a few more brain cells, and a few more, and connect them all, at a certain point, the group itself will be able to think and experience emotions and have opinions and a personality and know that it exists. How can such astonishing things be made from such simple ingredients? Well, answering that question means learning not only who we are but, more importantly, how we are.
Today, using what neuroscientists know so far, we are going to make a town function like a brain, using people as neurons.

Someday, I will die. But should I? If I was offered a longer life, I would take that in a second. But how long is too long? Is death something I should deny forever, or is death and the role it plays in the universe something I am better off accepting?

Destiny is beyond our control, our fate already set, perhaps from the onset of disease or being born with a special ability. You may think our lives are determined by the genes we're born with, but that is not the case. In the non-coding 98% of our DNA, we have countless switches to promote or suppress the physiological reactions of our bodies. Interestingly, we can change the states of these switches through our own efforts and even can affect the DNA conditions of our offspring before their birth.
Explore the hottest area of bioscience, genomics with stunning live image, quality CGI, the forefront research, and real human stories.

Everyone always wants to be able to choose - but who really makes these choices? And do we really want to have more choices? Michael Stevens finds out as he explores decision-making.

When it comes to illusions, optical illusions get all the attention. But the whole body you have can be fooled and can fool the brain. What is touch? Is it real, or is it just in our heads? Michael Stevens decides to find out.

Around the world, food allergies are surging to near-epidemic levels. Medicine is just beginning to understand why some people react to seemingly harmless foods. Scientists race to understand what's changed in our bodies, while farmers and chefs contend with new challenges.