Health for the unhealthy celebrates one hundred episodes together with some of the funniest and most current former guests of the podcast. If you want to see us and them live, see you June 29 in Almedalen! Read more at ephi.se.
The movie house
Borgvägen 1
115 53 Stockholm
White snus is under threat on three fronts, says Sweden's Minister for Development Cooperation and Foreign Trade Benjamin Dousa. He explains what the government will do to...
In his latest report for the think tank EPHI, China analyst Jojje Olsson examines how China has systematically penetrated European markets.
Just in time for midsummer, EPHI is releasing the report A Last Round, in which Fredrik Nyström, Professor of Internal Medicine,...
Bingo Rimér, no longer a girl photographer, talks about everything from couples therapy to the quality of her sperm. Loneliness is more dangerous than...
Exercise, snuff and exercise in moderation, that's what Fredrik Nyström, chief physician and professor of internal medicine at Linköping University, recommends...
White snus is under threat on three fronts, says Sweden's Minister for Development Cooperation and Foreign Trade Benjamin Dousa. He tells us what the government will do to stop tax increases and bans.
Journalist Erik Galli answers whether cosmetic surgery can improve well-being, and whether being able to move your forehead is really desirable.
VAT is not a left-right issue, says Patrick Krassén, tax policy expert at Företagarna. Can the reduced VAT on food get rid of inflation? Or is it just election pork that risks leading to an even fatter population? We find out in today's...
Sex hormones affect both strength and endurance. Therefore, athletes who have gone through male puberty should never compete with women, says Tommy Lundberg, associate professor of physiology at Karolinska Institutet.
Peter Martin, CEO of FunMed, talks about how functional medicine can help patients get to the bottom of their health problems, while publicly funded healthcare could cut costs.
Fredrik Kopsch, chief economist at Timbro, talks about his newly written cookbook and about the regulations that complicate Swedish food production.