In this hour-long Food Unwrapped special, the team get stuck into the truth about sugar. In Mexico, Matt looks into agave syrup, which is often touted as being a healthier, more natural alternative to table sugar, but is it? Matt's search for the answer leads to an unlikely encounter with 1980s showbiz legend and agave entrepreneur Cleo Rocos. In Mauritius, Jimmy investigates whether brown sugar is any better for us than white sugar. In a ground-breaking experiment, Kate undergoes a brain scan that will show for the first time exactly what goes on in our heads when we consume artificial sweeteners, compared to what happens when we consume sugar. Kate also meets a chef who makes ready meals for a number of major supermarkets, all of whom are under pressure to reduce sugar content in their meals.

This special episode revisits a basketful of not-to-be-missed missions from the Food Unwrapped casebook. Jimmy asks why so much bacon in supermarkets is Danish and visits one of the largest pork abattoirs in Europe. And he comes face to face with traditionally-matured cheeses' residents, cheese mites. Kate investigates why most British supermarkets only stock one variety of banana, and heads to Malaysia to learn about a disease that could mean the end to one of our favourite fruits. She also tracks down the slippery fellows used in the increasingly popular jellied eels. Meanwhile, Matt visits a Scottish distillery to find out the surprising truth about what gives whisky its distinctive flavour and goes on a real life egg hunt to find out more about double yolks. But with 1.5 million hens eggs laid every day at just one UK farm, he may need to use some special techniques to find the rare 'double-yolkers'.

UPDATE:

This episode does not appear on the Food Unwrapped official page episode guide (http://www.channel4.com/programmes/food-unwrapped/episode-guide).

From the thetvdb.com description above, this episode appears to be a combination of previously existing episodes; Revisited: Bacon, Cheese and Banana, in full, with added segments from Seaweed and Eels, Caviar Conversation, and Avocados, Eggs and Balsamico.

Super-slimmers share the secrets of their dieting success, while Jimmy, Kate and Matt check out miso soup, the apple cider vinegar diet, gut bacteria and more.

Is coconut oil really healthier than other oils? Can absinthe lead to hallucinations and madness? And what do artichoke hearts have in common with strange African berries?

Jimmy joins the battle between the bell pepper and the Mediterranean fruit fly. Matt visits an amazing mobile leek factory. And how can you tell how much manuka is in your manuka honey?

Why does marmalade taste bitter when it's made of sugar and oranges? Which fish are fully sustainable? And are the British public up for goat meat?

Are crisp flavours made of real cheese and onion or cooked up in a lab? Matt investigates. Meanwhile, Kate learns the secrets of pepper, and Jimmy finds out about different types of yeast.

What exactly is processed meat, and is a fresh British banger healthier than a frankfurter? Jimmy investigates dates. And Matt meets a man who has 250 varieties of apple on his tree.