WEBVTT - Selects: How Ketchup Works 0:00:00.040 --> 0:00:03.960 M Hey, everybody, it's me Josh. And I think that 0:00:04.040 --> 0:00:10.400 Will Smith put it best when he said summer, summer, summertime, summertime. 0:00:11.240 --> 0:00:14.440 And in that spirit, I've chosen for this week's select 0:00:14.560 --> 0:00:19.120 a very summary episode. Indeed, are two thousand eighteen comprehensive 0:00:19.160 --> 0:00:22.439 overview of everything to do with Ketchup. I hope you 0:00:22.560 --> 0:00:26.440 enjoy it, and I sure hope you enjoy your summer time. 0:00:31.440 --> 0:00:34.239 Welcome to Stuff You Should Know, a production of I 0:00:34.360 --> 0:00:43.880 Heart Radio. Hey, and welcome to the podcast. I'm Josh Clark. 0:00:43.960 --> 0:00:47.600 There's Charles W. Chuck Bryant, there's guest producer. No, this 0:00:47.760 --> 0:00:52.360 is stuff you should know. I hate ketchup? Do you 0:00:52.400 --> 0:00:59.120 really really? Do you like tomato sauce like papasta? Sure? 0:00:59.240 --> 0:01:05.679 I love it? Do you like tomato soup? D don't 0:01:05.720 --> 0:01:08.360 love it? I'll I'll choke it down, though. So I'm 0:01:08.400 --> 0:01:12.640 starting to see a spectrum emerge here. Oh yeah, I don't. 0:01:12.680 --> 0:01:15.920 I don't go for raw tomato much. Well, I love 0:01:15.920 --> 0:01:19.880 cooked pasta sauce. Yeah, but I'm a mayonnaise guy at heart, 0:01:19.959 --> 0:01:24.640 So we're talking condiments. You know, one thing about the 0:01:24.640 --> 0:01:26.960 the Derrito effect that it kind of ruined me a 0:01:27.040 --> 0:01:29.240 little bit on food. Like I'll be like, oh, this 0:01:29.280 --> 0:01:30.920 is a good tomato, and then some part of my 0:01:30.959 --> 0:01:33.520 brains like, yeah, well it's not in nineteen forties tomato. 0:01:33.920 --> 0:01:37.400 You don't know what a good tomato is. What do 0:01:37.480 --> 0:01:41.760 you mean, like like a Jersey tomato versus uh, you know, 0:01:43.000 --> 0:01:47.680 just some other stupid tomato. No, supposedly, like just the 0:01:48.480 --> 0:01:51.960 agricultural production in the US is so homogenized now that 0:01:52.520 --> 0:01:56.960 like we've lost all these great heirloom varieties of especially 0:01:57.000 --> 0:02:00.280 tomato and the stuff that that most people get that 0:02:00.320 --> 0:02:02.760 our tomatoes are just no, they're no good compared to 0:02:02.760 --> 0:02:04.160 how they used to be. Oh, you hit up a 0:02:04.200 --> 0:02:09.040 farmer's market, sure, but even still grow that junk yourself 0:02:09.520 --> 0:02:12.040 right there, you go, or build the time machine, take 0:02:12.080 --> 0:02:14.120 the way back machine, and get some tomato. We got 0:02:14.120 --> 0:02:17.320 that our disposal. What's your what's your problem? Just cheap? 0:02:17.360 --> 0:02:20.800 I don't like to spend it on the gas. Yeah, 0:02:20.880 --> 0:02:23.399 well that's funny, Chuck, that you like mayonnaise, Because did 0:02:23.400 --> 0:02:27.120 you know did you know before this I should say 0:02:27.120 --> 0:02:31.680 that the number one condiment for sales wise in the 0:02:31.760 --> 0:02:34.720 United States as mayonnaise. I did not know that. And 0:02:34.919 --> 0:02:38.600 when I saw that that surprised me A, and it 0:02:38.720 --> 0:02:44.120 surprised me B that it was that much more than Ketchup. 0:02:44.160 --> 0:02:46.120 I figured Ketchup would be far and away the winter 0:02:46.200 --> 0:02:49.160 because I always feel like the ultimate weirdo for not 0:02:49.200 --> 0:02:52.120 liking Ketchup. So what is it about Ketchup? You know, 0:02:52.120 --> 0:02:57.000 all like the taste. Okay, that's a pretty good reason 0:02:57.000 --> 0:03:00.080 not to like. I'm not wild about vinegar based thing. 0:03:00.520 --> 0:03:03.919 Oh yeah, I do like balsamic vinegar, but a lot 0:03:03.960 --> 0:03:06.400 of the other vinegars I'm not crazy about. That's one 0:03:06.440 --> 0:03:09.639 of the reasons I don't like pickled things, right, But 0:03:10.200 --> 0:03:15.320 so vinegar based things, Um, it's really sweet. Um. Then 0:03:15.360 --> 0:03:22.880 I don't love sweet condiments. Um. Have you ever had curry? Catchup? No? 0:03:22.919 --> 0:03:27.680 I don't. I don't need to catch up? Oh I see. Uh. 0:03:27.720 --> 0:03:30.400 And then the when I was a kid, I can't 0:03:30.440 --> 0:03:37.680 lie it probably gross me out a little bit because yeah, 0:03:37.680 --> 0:03:43.440 that was oh my god, Oh that's disturbing. Um, the 0:03:43.480 --> 0:03:45.520 blood thing, you know, I probably thought, you know, it 0:03:45.600 --> 0:03:48.600 grossed me out because we would use it as blood 0:03:48.640 --> 0:03:52.480 for play acting in things. So yeah, just not into it. 0:03:52.760 --> 0:03:55.360 Those are some solid reasons to not like catch Up. Plus, 0:03:55.400 --> 0:03:58.200 I don't know if people would probably argue that catchpimanes 0:03:58.240 --> 0:04:02.800 are great together. But um, once you're on the mayo train, 0:04:03.200 --> 0:04:05.880 to mix up another condiment with it just doesn't make 0:04:05.920 --> 0:04:09.000 sense to me. I I don't. I don't discriminate all. 0:04:09.080 --> 0:04:13.920 I like most, if not all, condiments. So like, catchup, 0:04:13.960 --> 0:04:16.720 mayo and mustard on a burger is good? Do you? Yes? 0:04:17.960 --> 0:04:20.880 I can't. It's not like I can't eat it without it, 0:04:21.040 --> 0:04:25.200 like I've actually found, Um, I can eat burgers without 0:04:25.240 --> 0:04:28.159 catchup now, I'm a grown up, But I do like 0:04:28.200 --> 0:04:29.840 a little bit of catchup on there, a little bit 0:04:29.839 --> 0:04:33.719 of mustard, and then yes, definitely mayo. Well, Emily loves 0:04:33.800 --> 0:04:38.120 catch up so much that she calls French fries a 0:04:38.240 --> 0:04:42.520 ketchup delivery system. Yeah, that makes sense, their vehicle for it. Ye. 0:04:43.080 --> 0:04:46.240 Tell her to try curry ketchup. It'll knock her socks off. 0:04:46.440 --> 0:04:51.960 I totally will. Um. Yeah, but you don't like catch up, 0:04:52.000 --> 0:04:54.040 so you wouldn't like this. But if she likes catchup, 0:04:54.520 --> 0:04:57.640 even if she doesn't like curry, she may still like 0:04:57.720 --> 0:05:02.880 curry catchup, Well, then she's gonna love curry ketchup. So 0:05:03.720 --> 0:05:06.760 mayonnaise is the number one condiment in the United States. 0:05:06.800 --> 0:05:09.120 It's a big surprise, which must mean catch up is 0:05:09.240 --> 0:05:11.559 number two. Yeah, which, by the way, I had mentioned 0:05:11.600 --> 0:05:13.480 how much more. I think it was about two billion 0:05:13.520 --> 0:05:18.480 dollars to eight hundred thousand, eight hundred million dollars, which 0:05:18.560 --> 0:05:21.440 is that's more than double. That kind of surprised me. Yeah, 0:05:21.520 --> 0:05:24.400 it is very surprising. What's even more surprising is I 0:05:24.400 --> 0:05:27.840 was being facetious because ketchup isn't even the number two 0:05:27.960 --> 0:05:31.000 condiments in the United States, is That's right. It's also 0:05:31.040 --> 0:05:34.040 had a big surge in the like eighties and nineties. 0:05:34.320 --> 0:05:39.880 It's because people like to say salsa catch up is 0:05:40.000 --> 0:05:43.080 number three, right, at least it's got mustard beat. For 0:05:43.160 --> 0:05:47.200 Pete's sake, What is this the you you know yet 0:05:48.080 --> 0:05:51.080 of American households have a bottle of ketchup in there? Well, 0:05:51.120 --> 0:05:53.560 it says kitchens, But we'll get to the fridge non 0:05:53.600 --> 0:05:58.360 fridge thing later. Sure. So, yes, everybody loves ketchup, especially 0:05:58.360 --> 0:06:02.640 in America because it's obviously an American invention. Everybody knows 0:06:02.720 --> 0:06:06.320 that John Wayne's grandfather invented ketchup while he was sailing 0:06:06.320 --> 0:06:09.960 his Ford truck down the Mississippi River and one day 0:06:10.240 --> 0:06:14.520 a magical bottle bug Wiser came and whispered the recipients here, 0:06:15.080 --> 0:06:18.280 and they commemorated the event by tuning off fireworks. I 0:06:18.400 --> 0:06:21.080 love it, and that's how ketchup was born. Everybody knows 0:06:21.080 --> 0:06:25.280 it and fireworks right pretty neat. No, that's not true. 0:06:26.320 --> 0:06:28.440 Although I take a little bit of issue with this 0:06:29.720 --> 0:06:33.320 because ketchup was first created in Asia, in China, and 0:06:33.360 --> 0:06:38.039 about I should say, I saw they think maybe the 0:06:38.160 --> 0:06:43.159 Chinese got it from the Vietnamese. Yeah, I saw that too. Um. 0:06:43.200 --> 0:06:46.960 But as you will see these recipes that were originally 0:06:47.000 --> 0:06:52.360 for preserving fish, it's hey, they didn't have tomatoes at all. 0:06:52.400 --> 0:06:56.360 That came in America much later. But it's so not 0:06:56.440 --> 0:06:58.960 like ketchup to me, it's you can't even trace it 0:06:59.000 --> 0:07:02.520 back and say like, yep, that's ketchup. The point and 0:07:02.560 --> 0:07:05.320 even linking these things because you can link them like 0:07:05.480 --> 0:07:08.000 it's it. That's the fascinating thing to me about it. 0:07:08.000 --> 0:07:10.760 It's like American ketchup. What we think of as ketch 0:07:10.840 --> 0:07:14.000 up here in the States, like hind fifty seven stuff, right, 0:07:14.840 --> 0:07:20.480 is it's a species that evolved, not hinde fifty seven sauce, 0:07:20.520 --> 0:07:23.920 but hinds ketchup. What everybody thinks of his ketchup right. 0:07:24.520 --> 0:07:28.160 It's a species that evolved from an ancestor. That that is, 0:07:28.680 --> 0:07:31.720 it can directly trace its lineage right back to this 0:07:31.800 --> 0:07:35.080 ketchup in in Asia, so much so that the word 0:07:35.160 --> 0:07:40.560 ketchup is an anglicization of either a melee word that 0:07:40.680 --> 0:07:46.120 was borrowed from the Cantonese or a hokey in South 0:07:46.320 --> 0:07:51.240 China Fujian province word. Either way, it was something like 0:07:51.360 --> 0:07:56.440 cats you and it meant a fermented fish paste. It's 0:07:56.480 --> 0:07:58.520 like when when you go to the store today and 0:07:58.640 --> 0:08:01.440 you buy fish sauce. I love it. That's that's that 0:08:01.600 --> 0:08:05.560 was that's the progenitor of ketchup. That's where ketchup came from. Yeah, 0:08:05.600 --> 0:08:08.280 I mean, I guess that makes sense. It's just to me, 0:08:08.400 --> 0:08:12.280 it's changed so much. It's almost like, uh, you should 0:08:12.320 --> 0:08:14.880 just draw a line. That's and I guess that line 0:08:14.880 --> 0:08:17.960 would be pret tomato and post tomato. I think, yeah, 0:08:18.000 --> 0:08:20.760 I think that's pretty fair to say, yeah, pret tomato 0:08:20.880 --> 0:08:22.920 and post tomato. You can. You can definitely draw a 0:08:22.920 --> 0:08:26.560 line because if you look at Heinz ketchup bottles, it 0:08:26.640 --> 0:08:30.320 says clearly tomato ketchup. And there's this really great I 0:08:30.360 --> 0:08:32.920 think it was a Fast Code design article by a 0:08:32.920 --> 0:08:36.440 guy named John Brownlee who points out, like, why would 0:08:36.440 --> 0:08:39.880 they even bother putting tomato on the label. Of course 0:08:39.920 --> 0:08:43.360 it's tomato ketchup, you idiot. And the reason is because 0:08:43.400 --> 0:08:46.320 that's a throwback to a time when Ketchup didn't have 0:08:46.480 --> 0:08:52.439 tomato and it had things like, um, sardines and anchovies. Yeah, 0:08:52.520 --> 0:08:55.880 well not sardines by anchovies, so that there were sardines 0:08:56.000 --> 0:08:58.000 that there were you name it. And it was probably 0:08:58.000 --> 0:09:03.240 in Ketchup at some point, right, so Asia, maybe Southeast Asia, 0:09:03.320 --> 0:09:08.880 maybe China. The Brits encountered this on some of their 0:09:10.000 --> 0:09:14.360 wild trips abroad. Uh, and as many things brought at home, 0:09:15.000 --> 0:09:19.120 said we love this stuff, let's try and replicate it. Uh. 0:09:19.160 --> 0:09:23.080 And then in seventeen thirty two was one of the 0:09:23.120 --> 0:09:28.200 first published recipes in the UK Ketchup in Paste by 0:09:28.280 --> 0:09:32.760 Richard Bradley, Right, yeah, Ricky Bradley, and he did reference 0:09:32.880 --> 0:09:37.000 the the East Indies as its origin. Yeah, and then 0:09:37.000 --> 0:09:39.200 it was still pre tomato. Sure. Yeah, it was a 0:09:39.280 --> 0:09:43.200 very pretty a faithful recreation of the fish sauce that 0:09:43.280 --> 0:09:46.360 they found the catsie. Um, I'm pretty sure that's how 0:09:46.400 --> 0:09:48.760 you say it. I would be very interested to know 0:09:48.800 --> 0:09:52.600 how to pronounce it um correctly, but it was. It 0:09:52.640 --> 0:09:55.960 was a faithful recreation of it, which was basically like 0:09:56.080 --> 0:09:58.840 preserved fish and a sort of brine with some spices 0:09:58.880 --> 0:10:02.440 thrown in, maybe a little mace, some salt, some pepper, 0:10:02.920 --> 0:10:07.880 maybe something like lemon peel. And then yeah, if you 0:10:07.960 --> 0:10:10.280 like fish sauce, you would love the original Ketchup because 0:10:10.320 --> 0:10:12.440 it's basically the same thing. Right, Well, I do like 0:10:12.480 --> 0:10:15.520 the sauce, but it's um, you gotta use it liberally 0:10:15.559 --> 0:10:19.720 and it's only for certain things. Yeah, yeah, you know 0:10:20.559 --> 0:10:22.320 you don't want to just like go throwing fish sauce 0:10:22.360 --> 0:10:24.959 on on everything. I don't know, man, if you love 0:10:25.000 --> 0:10:27.960 fish sauce, it's it's like it's like Ketchup. People will 0:10:27.960 --> 0:10:31.120 put catchup bung just about anything. Well we'll get to that. 0:10:31.720 --> 0:10:35.280 So so at first the Brits are like, blind me, 0:10:35.559 --> 0:10:38.120 this is really good stuff. Well that's a good accent, 0:10:38.600 --> 0:10:43.040 But I I'm not that big on anchovies. What else 0:10:43.040 --> 0:10:45.319 can we replace it with? So they started making their 0:10:45.320 --> 0:10:48.480 own kind of offshoots of Ketchup where they replace the 0:10:48.520 --> 0:10:55.920 anchovies with other stuff. Yeah, I mean mushrooms, walnuts, Uh, 0:10:56.040 --> 0:11:01.400 what else elderberry, yeah, oysters. Yeah. And what they were 0:11:01.400 --> 0:11:03.800 going for was that ou mommy flavor. They didn't know 0:11:03.840 --> 0:11:06.439 it at the time because UMMI wasn't discovered until with 0:11:06.520 --> 0:11:12.280 the sixties. I think, Yeah, everybody kind of knew that 0:11:12.360 --> 0:11:14.920 it was a thing, but no one had actually like 0:11:15.040 --> 0:11:17.000 sussed it out or named it. But that's what they 0:11:17.000 --> 0:11:20.120 were going for, was that savory, meaty flavor that you 0:11:20.120 --> 0:11:22.760 would get from something like fermented anchovies. And they were 0:11:22.760 --> 0:11:25.000 trying to recreate it, and they did. I mean, like 0:11:25.120 --> 0:11:30.160 apparently mushroom catchup uh tasted a lot like Worcestershire sauce 0:11:31.000 --> 0:11:34.760 um and then uh yeah, walnut catch up. Apparently Jane 0:11:34.760 --> 0:11:36.880 Austen was a big fan of that. And if you're 0:11:36.880 --> 0:11:39.200 sitting there thinking of putting this on like your hot dog, 0:11:39.600 --> 0:11:42.520 hot dogs weren't invented yet. They that's not what people 0:11:42.520 --> 0:11:44.120 were using it for. They were using it as like 0:11:44.160 --> 0:11:48.760 a base for stews or um like meat pies, things 0:11:48.800 --> 0:11:51.400 like that. It was like a sauce. It was a base. 0:11:51.520 --> 0:11:54.960 It was something that that you were taking bland food 0:11:55.000 --> 0:11:57.600 and making it savory with this bottle of this stuff 0:11:57.640 --> 0:12:00.319 that was made from fermented something or other. Well, and 0:12:00.360 --> 0:12:03.320 they would base it on They would use it like 0:12:03.360 --> 0:12:06.280 we can use barbecue sauce. They would baste it on 0:12:06.320 --> 0:12:11.280 things while they're cooking um which I just can't imagine 0:12:11.320 --> 0:12:15.040 that like basting tomato based. Well this is before's tomato, 0:12:15.080 --> 0:12:18.160 I guess, but this is when it was mushroom based. Yeah, 0:12:18.160 --> 0:12:23.120 but you mentioned umami and your buddy Malcolm Gladwell but 0:12:23.280 --> 0:12:26.000 an article for The New Yorker and kind of throwing 0:12:26.000 --> 0:12:28.040 out the question like why are there so many kinds 0:12:28.080 --> 0:12:31.120 of mustard yet to catch up as kind of ketchup, 0:12:31.640 --> 0:12:36.200 and his answer was because it satisfies all the fundamental taste, 0:12:36.240 --> 0:12:40.840 all five sweet, salty, sour, bitter, and umami. Another answer 0:12:40.880 --> 0:12:42.880 is that there actually are a ton of different kinds 0:12:42.880 --> 0:12:49.679 of catchup. Well, yeah, I wouldn't any as there are mustards. Uh. 0:12:49.800 --> 0:12:55.760 So America is who first because tomatoes are are native 0:12:55.800 --> 0:13:00.520 to North America and this is where people first started 0:13:00.600 --> 0:13:04.120 using tomatoes the base. Yeah, but Chuck, it took a 0:13:04.320 --> 0:13:07.360 really long, circuitous route to get to that point. And 0:13:07.400 --> 0:13:11.160 the reason why is in American people were making catchup, 0:13:11.160 --> 0:13:13.720 but they were still doing things like using walnuts and 0:13:13.800 --> 0:13:16.319 using mushrooms and oysters as the base of it, right, 0:13:17.440 --> 0:13:20.319 they still weren't using tomatoes, even the tomatoes were everywhere, 0:13:20.720 --> 0:13:25.719 and that was because the Europeans and American colonists or 0:13:25.760 --> 0:13:31.400 European colonists considered tomatoes poisonous, so they didn't eat tomatoes. 0:13:32.120 --> 0:13:34.240 I think they used them as like ornamental plants or 0:13:34.280 --> 0:13:37.360 something like that. Finally some people started to like try 0:13:37.440 --> 0:13:40.480 them and tried to convince other people, and then they 0:13:40.480 --> 0:13:42.920 went through a little period where they were considered medicine. 0:13:43.080 --> 0:13:47.719 And then finally somebody started adding them too to catch up. 0:13:47.920 --> 0:13:51.960 And the first tomato catchup recipe appears in an American cookbook, 0:13:52.280 --> 0:13:55.080 depending on who you ask, either in eighteen twelve or 0:13:55.120 --> 0:14:00.920 eighteen o one. Yeah, the eighteen twelve when uh, well yeah, 0:14:00.960 --> 0:14:03.120 that's the one I found was eighteen twelve, but it 0:14:03.280 --> 0:14:07.440 still didn't really really take off until post Civil War. Uh. 0:14:07.440 --> 0:14:10.440 And this is eighteen seventy one, when a man named 0:14:10.480 --> 0:14:15.079 Henry Hines he got together with a doctor. Isn't that right? Yes, 0:14:15.280 --> 0:14:19.520 that guy, um Dr Wiley. I can't remember his first name, 0:14:20.360 --> 0:14:22.920 but he shows up in our FDA does f does 0:14:22.960 --> 0:14:26.520 the FDA protect Americans? Remember that guy who put together 0:14:26.600 --> 0:14:30.400 that group of people who would like eat preservatives until 0:14:30.440 --> 0:14:34.080 they were poisoned to find out whether something was poisonous 0:14:34.120 --> 0:14:36.920 or not. Yes, that was the guy who set up 0:14:36.960 --> 0:14:42.360 that squad. Yeah, Dr Harvey Washington Wiley. Yeah, So his 0:14:42.400 --> 0:14:44.720 whole deal was for for a while there. Ketchup was 0:14:45.160 --> 0:14:48.520 had some really nasty chemicals in it, uh, some of 0:14:48.520 --> 0:14:50.680 them had and these were all preservatives. Some of it 0:14:50.720 --> 0:14:55.120 was cold tar um that gave it the red color, uh, 0:14:55.160 --> 0:15:02.640 and then sodium benzoit benzoit and that helped to retard spoilage. 0:15:02.680 --> 0:15:05.480 So it was really nasty stuff and he kind of 0:15:05.480 --> 0:15:08.960 first championed um that this stuff is harmful to your health. 0:15:09.440 --> 0:15:12.680 So he got together with Henry J. Hines, who was 0:15:12.760 --> 0:15:15.120 producing Ketchup in eighteen seventy six, and they were like, 0:15:15.120 --> 0:15:18.560 you know what if you use really good because at 0:15:18.560 --> 0:15:20.480 the time the ketchup they were making was from like 0:15:21.120 --> 0:15:24.200 scraps of tomatoes that were kind of kind of like 0:15:24.320 --> 0:15:27.120 junk tomatoes, and they said, you know, if use good 0:15:27.280 --> 0:15:30.640 ripe red tomatoes as your base, it has a natural 0:15:30.640 --> 0:15:36.080 preservative in it called pecton um, and it really you know, 0:15:36.120 --> 0:15:38.920 we got to ramp up the vinegar because that'll help 0:15:38.960 --> 0:15:40.480 out with the spoilage and all of a sudden, we 0:15:40.480 --> 0:15:42.920 don't need to use chemicals anymore, right, which was a 0:15:43.000 --> 0:15:45.600 huge breakthrough. And the reason why there are so many 0:15:45.640 --> 0:15:50.400 preservatives in Ketchup was because tomatoes have a pretty short 0:15:50.440 --> 0:15:54.080 growing season. It's like mid August to mid October, and 0:15:54.160 --> 0:15:56.720 so the only time during the year you could make 0:15:56.800 --> 0:16:00.760 fresh ketchup was those two months. You couldn't make a 0:16:00.840 --> 0:16:03.600 year's worth of ketchup. Like by this time, people were 0:16:03.640 --> 0:16:06.920 buying millions of bottles of Ketchup in America alone a year, right, 0:16:06.960 --> 0:16:09.560 so you couldn't make all that in two months, So 0:16:09.600 --> 0:16:12.640 you had to preserve the pulp. But they they took 0:16:13.040 --> 0:16:17.280 terrible standards and practices to preserving. So when you opened 0:16:17.360 --> 0:16:21.240 up that tub of pulp, you know, come July, good 0:16:21.520 --> 0:16:25.040 name to make some to make some some new ketchup, 0:16:25.360 --> 0:16:28.400 it was totally spoiled, ridden with bacteria. It was very 0:16:28.480 --> 0:16:31.280 dangerous stuff to begin with, and that was the basis 0:16:31.360 --> 0:16:35.680 that they used to start with. So it was really 0:16:35.760 --> 0:16:41.320 bad stuff. And when Hines created this preservative free version 0:16:41.360 --> 0:16:45.000 of Ketchup, it was a huge, huge breakthrough. Yeah, and 0:16:45.200 --> 0:16:50.120 uh way back in even created that iconic octagonal ketchup 0:16:50.120 --> 0:16:53.280 bottle that you can not buying stores anymore as far 0:16:53.280 --> 0:16:56.160 as I know, but you can still get in restaurants. 0:16:56.400 --> 0:16:59.320 You can take them from restaurants. Just leave an extra 0:16:59.360 --> 0:17:01.440 good tip. Right, So let's take a break here and 0:17:01.480 --> 0:17:04.960 we'll get back and talk about this foul condiment right 0:17:05.000 --> 0:17:31.320 after this. M hm alright, So today, catch up is 0:17:31.400 --> 0:17:41.440 basically tomatoes, salt, yeah, vinegar okay, onion powder or some spice, 0:17:41.840 --> 0:17:45.520 some kind of sweetener, either a lot of sugar or 0:17:45.520 --> 0:17:49.520 a lot of corn syrup or high fruit dost corn syrup. Yeah, 0:17:49.680 --> 0:17:52.840 it used. I think high fruit coast corn serves the standard. 0:17:52.960 --> 0:17:55.880 And I think it was Hunts that first came out 0:17:55.920 --> 0:17:59.440 with a brand that didn't have high fruit toast corn syrup. 0:17:59.440 --> 0:18:01.119 And they tower it at all up and down the 0:18:01.200 --> 0:18:04.639 avenue and Hines is far and away. Like, since I 0:18:04.640 --> 0:18:08.199 don't do catch up, I made the bad mistake of 0:18:08.359 --> 0:18:11.000 buying the wrong ketchup one time for Emily, What do 0:18:11.000 --> 0:18:12.840 you what kind did you get it? I think it 0:18:12.920 --> 0:18:15.800 was Hunts, and you know she was like no, no, no, 0:18:15.800 --> 0:18:18.680 no no, It's like, don't bring any Hunts and God 0:18:18.720 --> 0:18:23.800 forbid any del Monty ketchup. It's outsold. It's Heinz Heinz 0:18:23.920 --> 0:18:27.159 Hines in my house, and uh, it is far and 0:18:27.200 --> 0:18:29.639 away the the leader. I think they have what like 0:18:29.720 --> 0:18:32.840 sixty or so percent of the market share that's in 0:18:32.880 --> 0:18:36.600 the US. They have about of the global market. So 0:18:36.880 --> 0:18:42.720 not bad. Hines is synonymous literally with Ketchup around the world. 0:18:43.000 --> 0:18:45.840 That's everybody who knows Hines ketchup. Right. We should have 0:18:45.840 --> 0:18:47.719 gotten them as a sponsor, Yeah, we should, but then 0:18:47.720 --> 0:18:49.600 we wouldn't have been able to do a show about ketchup. 0:18:49.680 --> 0:18:52.359 We're given this. We have values, yeah we do, we 0:18:52.400 --> 0:18:55.720 really do. Chuck. Congratulations to you on your value and 0:18:55.800 --> 0:18:59.320 you as well. So um, catch up is much more 0:18:59.359 --> 0:19:04.360 standard ied. Depending on who you ask, it's either incredibly 0:19:04.440 --> 0:19:08.800 toxic or actually has some health benefits. Could be both. Right, 0:19:09.440 --> 0:19:13.000 there's a I said, I think I already said that. 0:19:13.560 --> 0:19:16.720 There was a period where tomatoes were seen as medicine 0:19:16.760 --> 0:19:19.360 back in the day. Yeah they had tomato pills. Yeah, 0:19:19.400 --> 0:19:22.520 they had tomato pills, and actually they had ketchup pills too. 0:19:22.560 --> 0:19:25.760 There was a doctor in Ohio who stole the ideas 0:19:25.800 --> 0:19:29.359 of another doctor in Michigan and went to a guy 0:19:29.400 --> 0:19:34.480 who was selling patent medicine and said, hey, man, tomatoes 0:19:34.720 --> 0:19:39.720 are super healthy, and so by extension, ketchup should be 0:19:39.760 --> 0:19:44.000 super healthy. And I believe that they do things like 0:19:44.200 --> 0:19:51.280 um treat indigestion by removing bile from the body, some diarrhea, 0:19:51.160 --> 0:19:56.920 et ketchup, got jaundice ketchup pills? Right about rhutatism or headaches? Well, 0:19:57.040 --> 0:19:59.479 so this is where it starts to get a little wacky. Right. 0:20:00.080 --> 0:20:03.800 They started selling Doctor Mills compound extract of tomato, and 0:20:03.840 --> 0:20:06.359 they were successful. It's just back in eighteen thirty five, 0:20:06.400 --> 0:20:08.800 and they were successful in a bunch of imitators came 0:20:08.840 --> 0:20:13.560 on the market, and um, all of a sudden, it 0:20:13.640 --> 0:20:16.400 was not so so great any longer. Well no, because 0:20:16.400 --> 0:20:18.960 a lot of them didn't even have tomatoes in them. 0:20:19.000 --> 0:20:23.359 They were fraudulent ketchup pills, or they were laxatives acting 0:20:23.400 --> 0:20:26.800 as laxatives. And so that calls the great tomato pill 0:20:26.880 --> 0:20:31.280 market crash of eighteen forty. But today we're much smarter 0:20:31.359 --> 0:20:33.879 and rather than catch up pills, we take tomato pills. 0:20:33.960 --> 0:20:38.399 Also known as lacapine supplements. Yeah, because lapinas that's the 0:20:38.440 --> 0:20:42.399 good stuff that you're looking for that has been shown 0:20:42.480 --> 0:20:46.800 to help cancer patients specifically. I think the one that 0:20:46.840 --> 0:20:50.479 they've actually proven is prostate cancer. Right, so they haven't 0:20:50.520 --> 0:20:53.240 proven it, but that one's shown there's been the most 0:20:53.320 --> 0:20:56.120 like positive studies. But even still the jury is still 0:20:56.160 --> 0:20:59.440 out on that one. But but yes, prostate cancer is 0:20:59.480 --> 0:21:01.840 the one that they they roundly point to and say, 0:21:02.119 --> 0:21:05.120 lycopene really helps with this, and at least some studies 0:21:05.160 --> 0:21:10.639 have shown that they, like a pine, somehow disrupts communication 0:21:10.760 --> 0:21:16.280 between cancer cells and um. It retards the growth of 0:21:16.280 --> 0:21:19.440 blood vessels to the cancer cells, so they don't get 0:21:19.640 --> 0:21:23.160 they can't grow as well. And apparently the body produces 0:21:23.320 --> 0:21:26.320 like a pine naturally, but also readily absorbs and uses 0:21:26.359 --> 0:21:29.000 it too. And one of the great sources of lycopene 0:21:29.520 --> 0:21:34.320 is tomatoes. Lecopeine gives tomatoes, among other things, that's red color. 0:21:34.920 --> 0:21:37.920 But the amazing thing about it is if you eat 0:21:37.920 --> 0:21:40.919 a raw tomato right now, you're not going to absorb 0:21:41.000 --> 0:21:43.040 as much like a pine as if you ate some 0:21:43.119 --> 0:21:46.480 ketchup right now. Yeah it's gotta be cooked. Yeah, it 0:21:46.560 --> 0:21:49.479 releases the likecopiner. It makes it more readily available the 0:21:49.560 --> 0:21:52.720 human body. We should say, yeah, But they also say, 0:21:52.800 --> 0:21:56.040 even if it does help, it's like, you know, a 0:21:56.080 --> 0:21:59.439 little catchup on a Hamburger is not nearly enough to 0:21:59.520 --> 0:22:02.200 really do you a lot of good. No, it's something 0:22:02.280 --> 0:22:07.520 like um uh to two point five milligrams of lycopene 0:22:07.880 --> 0:22:10.679 in a table spoonful Ketchup. You say, well, I'll just 0:22:10.720 --> 0:22:13.199 eat a bunch of ketchup. The problem is is if 0:22:13.240 --> 0:22:15.240 you eat, say like a half a cup about seven 0:22:15.240 --> 0:22:18.080 tablespoons of ketchup, but you just have to be a 0:22:18.119 --> 0:22:21.440 weirdo anyway to do that, you're getting about three quarters 0:22:21.440 --> 0:22:24.879 of your daily sodium intake and four key spoons of 0:22:24.920 --> 0:22:27.959 added sugar as well, where you're just better off like 0:22:28.200 --> 0:22:33.320 eating some tomato sauce instead. Yeah. But the point is 0:22:33.440 --> 0:22:37.440 if lycopene helps humans, which the jury is still out, 0:22:37.800 --> 0:22:40.680 but it looks like it's possible, then catch up actually 0:22:40.760 --> 0:22:45.159 can help humans by giving a little extra lycopine. Just 0:22:45.640 --> 0:22:48.800 put ketch Up in your on your tomato sauce. Yeah, 0:22:48.960 --> 0:22:53.399 and all these things can add up over time. Sure, 0:22:53.960 --> 0:22:58.440 so Ketchup was was selling well in America post Civil War. 0:22:59.080 --> 0:23:02.080 You got the tomato go and now everyone loves it. 0:23:02.760 --> 0:23:06.119 But there was a problem early on with Ketchup that 0:23:06.240 --> 0:23:09.840 took a long long time to fully solve. Um and 0:23:09.880 --> 0:23:12.320 I bet you they're still sort of working on it 0:23:12.400 --> 0:23:14.359 is that catch up. Anyone who grew up in the 0:23:14.440 --> 0:23:18.520 seventies and eighties and loved ketch up at a diner 0:23:19.280 --> 0:23:21.120 would have a hard time getting to catch up out 0:23:21.160 --> 0:23:24.160 of that glass bottle. And there were there were all 0:23:24.240 --> 0:23:26.879 kinds of tricks. I remember. One of them was that 0:23:26.960 --> 0:23:29.800 if you tapped on the fifty seven and the on 0:23:29.840 --> 0:23:32.960 the label was that it that it would come out better. 0:23:34.400 --> 0:23:37.760 Then you had the jackass who would just smashed the 0:23:37.800 --> 0:23:41.639 bottom of it until ketchup would shoot out all across 0:23:41.680 --> 0:23:46.200 the table that works but not well, or the more 0:23:46.240 --> 0:23:49.680 sheepish person that the diner might stick a butter knife 0:23:49.760 --> 0:23:53.240 in there be like die ketchup and coke and coax 0:23:53.320 --> 0:23:56.399 it out. And the reason all this is happening is 0:23:56.440 --> 0:23:58.760 because ketchup and this isn't a good little dinner party. 0:23:58.800 --> 0:24:05.040 Factoid is a non Newtonian fluid. So if you ever 0:24:05.480 --> 0:24:09.000 change your oil or or even pour water out of 0:24:09.000 --> 0:24:12.040 a cup, you will notice that all pours out at 0:24:12.040 --> 0:24:14.800 the same rate. It has a single viscosity. It's a 0:24:14.840 --> 0:24:21.720 Newtonian fluid. Newton's like catchup. It can start to come 0:24:21.720 --> 0:24:24.040 out very slowly and then all of a sudden it 0:24:24.080 --> 0:24:25.960 starts picking up steam and coming out of that bottle, 0:24:26.000 --> 0:24:29.480 and that's when you know you're really cooking. Uh. That's 0:24:30.040 --> 0:24:34.320 has different external forces acting upon it to either increase 0:24:34.800 --> 0:24:40.359 or decrease that viscosity, right, So it has multiple viscosities, 0:24:40.400 --> 0:24:44.080 which makes it a non Newtonian fluid, right. And when 0:24:44.119 --> 0:24:48.240 you when you put force on its, specifically sheer force, 0:24:49.320 --> 0:24:54.280 it changes the viscosity. It actually decreases the viscosity to 0:24:54.359 --> 0:24:57.240 catch up, which increases the flow rate, which means it 0:24:57.280 --> 0:24:59.560 comes out of the bottle faster. And one of the 0:24:59.600 --> 0:25:03.960 ways that you can introduce sheer force s h e. 0:25:04.000 --> 0:25:07.920 A r um is to tap on the bottle. That 0:25:07.960 --> 0:25:12.639 concussive force looses or changes the viscosity and the ketchup 0:25:12.680 --> 0:25:17.639