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Speaker 1: Brought to you by the reinvented two thousand twelve Camray.

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Speaker 1: It's ready. Are you welcome to Stuff you should know

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Speaker 1: from house Stuff Works dot com. Hey, and welcome to

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Speaker 1: the podcast. I'm Josh Clark with me as always as

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Speaker 1: Charles W. Chuck Bryant. Put us together, and you've got

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Speaker 1: the podcast duo. That's huge in Dallas. Yeah, you've got

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Speaker 1: a lot more than that. Yeah, that about four hundred

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Speaker 1: pounds of hairy goodness, slippery hairy goodness. Yeah, four hundred pounds,

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Speaker 1: and I'd say at least a hundred pounds of that

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Speaker 1: his hair. Yeah right. I wish if I could get

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Speaker 1: a haircut and would solve that problem in a shade.

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Speaker 1: You did get a haircut. We have the same haircut.

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Speaker 1: We're matching hair It's like, um, it's called the five guard. Yeah,

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Speaker 1: four guard? You go, is there a five? Yeah? I want?

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Speaker 1: I want, I go five, and I do a four

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Speaker 1: and then do a three on the sides. Just feather

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Speaker 1: it up. You know, it's weird this conversations. Yes, uh

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Speaker 1: Umi says that she can smell a new haircut. You

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Speaker 1: know how you can smell a freshly cut long? She

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Speaker 1: says she can smell a new haircut, and I'm like,

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Speaker 1: no one else on the planet. Can we even looked

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Speaker 1: it up. There's no reference on the entire internets to

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Speaker 1: smelling of a new haircut. Right, maybe she's a super

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Speaker 1: taster smeller. I was going to say, I don't think

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Speaker 1: that that translates to taste chuck. But is that a segue?

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Speaker 1: I think that works kind of right? I mean, um,

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Speaker 1: consider this. You know when you've ever smelled something and

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Speaker 1: you're like, I know what that would taste like, but

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Speaker 1: it wouldn't taste like that, But you just you can

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Speaker 1: tell how something would taste for how you would imagine

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Speaker 1: it would taste. The reason it's so easy to imagine

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Speaker 1: that is that smell and taste are as similar as

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Speaker 1: any two senses are because they're both reactions to chemicals. Right,

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Speaker 1: olfactories smell gustatory. We'll probably say those words taste very nice.

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Speaker 1: And the types of there, they're different types of molecules

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Speaker 1: that react to different types of UM senses. Right, So

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Speaker 1: you have an odorant that we smell that reacts with

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Speaker 1: our our odor receptors, and then you have goostants or

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Speaker 1: taste its. Yes, I prefer tasting um that react with

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Speaker 1: the taste receptors on our tongue, right, right, But because

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Speaker 1: they're so close, you know, you really actually can't have

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Speaker 1: one without the other. Which if you've ever had, um,

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Speaker 1: you know, any industrial accident associated with chlorine, you'll know

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Speaker 1: that not only can you not smell any longer, you

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Speaker 1: can't taste any longer. Yeah, or that's why the tastes

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Speaker 1: weird when you have a cold. Like Patty and Selma,

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Speaker 1: they had an accident. I can't remember what happened, but

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Speaker 1: they everything tastes like cardboard to them. It was like

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Speaker 1: this offhanded thing they said in the Simpsons, but like

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Speaker 1: after it sunk in, I'm like, that's the most depressing

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Speaker 1: thing I've ever heard. They were big smokers too. Yeah, yeah, yeah,

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Speaker 1: I guess that was my Patty and Selma. Uh, since

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Speaker 1: you mentioned it, we should go ahead and point a

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Speaker 1: little factoid here that worms and other invertebrates actually there's

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Speaker 1: no distinction between taste and smell. Yeah. They're like, why

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Speaker 1: why put any kind of division up. We're just gonna

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Speaker 1: call all one thing. But my head looks like my butt,

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Speaker 1: so what's the difference, right? They distinguished between volatile and

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Speaker 1: non volatile organic compounds, right, which means that if you

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Speaker 1: paint a room and put a worm in it, it

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Speaker 1: knows that you just painted that room, right, or if

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Speaker 1: you got your hair cut right perhaps, Yeah, uh so,

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Speaker 1: I guess we should talk about these uh g r

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Speaker 1: c s, gustatory receptor cells, taste buds. That's kind of

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Speaker 1: where it all happens, it is, and you know, the

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Speaker 1: taste buds are a little Oh, I guess they're part

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Speaker 1: of the little bumps on your tongue. But yeah, it's

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Speaker 1: actually under that. Yeah, well how that works. It's wrapped

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Speaker 1: up in a package, right. Yeah. It looks like a

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Speaker 1: little spring onion, like the butt of a spring onion,

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Speaker 1: or radish looks like a radish it does, or beat

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Speaker 1: It looks like one of those maybe even a weird

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Speaker 1: gar like or you know what it looks like here

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Speaker 1: looks like a hot air balloon. It looks like one

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Speaker 1: of those boxing Yes, nice, chuck um. Within this little

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Speaker 1: what's called papilla papilla Yeah, um, I don't think you're

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Speaker 1: supposed to say it like that. Within that, there's fifty

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Speaker 1: taste receptors and they're generally specialized taste receptors, right, and

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Speaker 1: they're gonna be the same kind of taste receptor in

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Speaker 1: every peppie, right, um. And so you've got fifty of

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Speaker 1: those some basil cells which are skin cells. They produced

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Speaker 1: skin cells, right, Yeah, not basil is in the plant.

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Speaker 1: That would be great. If they had basil that lived

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Speaker 1: in my tongue at all time, you would be turned one.

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Speaker 1: Remember that's right. It's as for men, yes, just for

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Speaker 1: men gel Um. Great if you're actually sponsored by things

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Speaker 1: and we just worked them in like that. Yeah, it's

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Speaker 1: called product place, right, what do we do on that? Um?

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Speaker 1: So you have about fifty receptors in this little peppie

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Speaker 1: lace and basil cells, and um, you have a little

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Speaker 1: each each receptor cell has a little hair sticking out

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Speaker 1: of it. Yeah, gustatory hair. Right. It's not Italian though now,

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Speaker 1: but all of it does sound in town. That's from

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Speaker 1: what I gather from this photo rendition, is that that

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Speaker 1: is what you actually see poking up on your tongue. Right.

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Speaker 1: The little round thing is actually the little goostatory hairs,

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Speaker 1: isn't it. That's what it looks like. It's coming out

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Speaker 1: of the top of the speed bag, and they come

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Speaker 1: out of taste pores. And it's the goose story hair

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Speaker 1: where all the actions taking place. Right, Yeah, that's where

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Speaker 1: flavor and take well this or taste starts. Say you

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Speaker 1: put a bite of steak in your mouth, right, so

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Speaker 1: the the um, the saliva is breaking down the meat.

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Speaker 1: It's the first step in breaking it down, and it's

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Speaker 1: breaking it into these little molecules called tasteins or gustin, yes,

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Speaker 1: depending on your preference and um. These molecules bind to

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Speaker 1: the saliva, are taken across the tongue, and they stick

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Speaker 1: to the receptors that are generally uh designed to if

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Speaker 1: you believe in intelligent design, designed to um create the

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Speaker 1: sensation that we call taste, or they just happened to

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Speaker 1: match up. If you don't believe in intelligence, right exactly,

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Speaker 1: good luck. And Chucker's taste is much different from flavor,

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Speaker 1: isn't it. Let's define taste and flavor because this is

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Speaker 1: a big This is a big thing. Yeah, flavor. I

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Speaker 1: think Sarah Dowdy actually have stuff you missed in history class.

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Speaker 1: Fine podcasts. She wrote this and the way she put it,

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Speaker 1: which I thought was great, was flavor is it's sort

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Speaker 1: of like a full body. And we'll get into actually

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Speaker 1: that stuff later with the gut cells. But flavor is

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Speaker 1: a whole body experience. It's um, all your senses, including smell,

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Speaker 1: obviously tactile, and she said that with spicy food, pain

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Speaker 1: is factored in. Is one of the aspects of flavor. Yeah,

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Speaker 1: I love that. So taste is this this taste in

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Speaker 1: molecule wrapped up in your saliva, smacking against augustatory hair. Yeah,

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Speaker 1: it's it sends a transmission to your brain, right, and

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Speaker 1: your brain encodes it and says mommy right. Or salty.

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Speaker 1: There's different voices for each taste, as I'm sure you

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Speaker 1: know already. Um, don't ask me to do sour, but

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Speaker 1: that's just the we will later. That's just the taste.

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Speaker 1: The flavor is that the pressure that the steak puts

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Speaker 1: on your tongue, um, the the the TecTile sensation of

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Speaker 1: you know, the kind of ends of the meat. You

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Speaker 1: know what I'm saying, it's just kind of dancing across

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Speaker 1: your tongue or if you like your steak rare, medium rare,

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Speaker 1: like I do that, just that lump of like warmish,

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Speaker 1: bloody flesh, right, yeah, And then like you said, pain

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Speaker 1: to all of our vegetarian fans, just turned off. Just

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Speaker 1: are so disgusted right now. But that whole sensation is flavoring.

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Speaker 1: All these different sensations are going to the brain, and

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Speaker 1: the brains like steak. Yeah, you know what I want

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Speaker 1: to know. And actually just thought of this. What is

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Speaker 1: the deal when you like, eat a piece of cheese.

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Speaker 1: Someone will tell me that, I'm sure like you get

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Speaker 1: a piece of sharp cheddar and it feels like your

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Speaker 1: jaw locks up. Do you ever have that with certain flavors? No, really,

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Speaker 1: your jaw lot, I know, with like really dill sour flavor.

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Speaker 1: I'm like, no, I'm talking about Jerry, have you ever

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Speaker 1: had that cheese? Jerry's asleep, Like, I'll put a piece

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Speaker 1: of cheddar in my mouth and my my jaw just

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Speaker 1: like clinches, like noticeably clinches. I have no idea what

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Speaker 1: you're talking about. Jerry just said, yes, Jerry doesn't know

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Speaker 1: what we're talking about at all. Well that maybe you know.

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Speaker 1: We're gonna talk about super tasters in a minute. There

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Speaker 1: are different types of tasters. We found out it's not

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Speaker 1: the same for everyone, So maybe that's one of my

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Speaker 1: you know, my kinds, right, And here's a little spoiler

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Speaker 1: about super tasters. The key to supertasters. They have more

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Speaker 1: taste buds. It's huge boring alright, so chuck, um, there are,

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Speaker 1: of course, what every school kid knows, our primary tastes, right, yeah, sweet, salty, sour, bitter.

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Speaker 1: Right back in our day, that was it. That's all

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Speaker 1: the taste you'd get, right, sunny, yeah, and um what

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Speaker 1: was it? Salt, sweet, sour, bitter? Yeah, right, and then um,

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Speaker 1: what's funny? In the Western world, For a good century

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Speaker 1: after a fifth taste was discovered, we still stuck to

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Speaker 1: these four and didn't recognize that there was a fifth

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Speaker 1: one Americans because the researcher was Japanese and his work

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Speaker 1: was never translated to English. So in about nineteen d

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Speaker 1: nineteen o one, um a Japanese researcher named kikun Ikeda Yeah,

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Speaker 1: thank you aka Akita Akeda. Yeah. In the early nineteen

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Speaker 1: hundreds he discovered um something called umami, which means a

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Speaker 1: delicious savory taste in Japanese, right right. What he was

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Speaker 1: doing was he was he was cooking some of that

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Speaker 1: Japanese seaweed that we both love, and he was like,

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Speaker 1: you know what, this is neither sweet, salty, bitter or

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Speaker 1: so or so he started researching it, and he found

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Speaker 1: out that he isolated the glutamic acid and found out

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Speaker 1: that it had his own good statory receptor. So he

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Speaker 1: was like, this is legit, and he said it in

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Speaker 1: Japanese is the problem, right, yeah, And everybody was like,

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Speaker 1: what that guy just say, mommy, let's go back to

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Speaker 1: the World's Fair in St. Louis right, that's my scream. Um.

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Speaker 1: So one of the reasons also that it was never

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Speaker 1: really investigated over here is ou mommy is much more

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Speaker 1: of a flavor that is in Japanese dishes, like you said,

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Speaker 1: seaweed huge, but also over here we have tomatoes and

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Speaker 1: new mommy flavor meat meat savory, sure, right um. And

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Speaker 1: uh Kada's research was backed up in the West in

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Speaker 1: nineteen five later, yeah, when some researchers started to try

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Speaker 1: to isolate the taste for monosodium glutamate. And remember oummi

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Speaker 1: is uh glutamic acid, right, yes, so glutamate glutamic acid.

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Speaker 1: So they're trying to isolate the flavor of MSG, which

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Speaker 1: is a pretty distinct savory flavor, and they found that

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Speaker 1: no combination of the primary taste bitter sweet, salty sour

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Speaker 1: could replicate MSG. I wonder how they did that. I

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Speaker 1: don't know. There's a lot going on in flavor science

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Speaker 1: that it is fascinating huge, yes, but it's yeah, I'm curious,

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Speaker 1: but they basically yeah, you're right, they came away with nothing.

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Speaker 1: All the combinations. They can't account for MSG and it's

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Speaker 1: magical properties a flavor and calories and uh, it's supposed

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Speaker 1: to like make you feel full or something, you know

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Speaker 1: what they say. I don't know with MSG. Yeah, I

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Speaker 1: thought that was the deal with or maybe that was

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Speaker 1: just an urban legend people like, you know, Chinese food.

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Speaker 1: MSG makes you feel awful. No, it makes you feel sick.

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Speaker 1: It's called Chinese restaurant syndrome. That's Chinese restaurant syndrome. I

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Speaker 1: know with me if I eat MSG, Um, it's uh

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Speaker 1: it feels like a clause grabbing the top of my

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Speaker 1: stomach hurt so bad. Um, yeah, it's it's a lot

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Speaker 1: of people are allergic to MSG. And of course Chinese

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Speaker 1: restaurants were famous for they I don't think so, and

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Speaker 1: most most restaurants actually advertised whether or not use it. Well,

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Speaker 1: they advertise that they don't use that. They don't advertise

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Speaker 1: like with MSG is a bad thing. Sure, but remember

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Speaker 1: we got a listener mail in once from somebody whose

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Speaker 1: family owned a bunch of Chinese restaurants and was like,

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Speaker 1: you guys talk about Chinese restaurants center and because MSG

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Speaker 1: is found in like snack chips or you know, and

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Speaker 1: we get all the blame right, and it's just it's

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Speaker 1: not just Chinese restaurants, and a lot of Chinese restaurants

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Speaker 1: have stopped using MSG. So there you go, listener. We

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Speaker 1: satisfied that two year old listener mail just we finally

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Speaker 1: get around to it. And did you hear what a

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Speaker 1: pro I was. I didn't cite the snack chip that

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Speaker 1: he used as an example. That's how good we're getting. Wow. Yeah,

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Speaker 1: my mind is blown right now too. So UM, like

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Speaker 1: you said in two thousand two, actually is when Akita's

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Speaker 1: study was finally translated into English. So many years even

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Speaker 1: after oh so from that point New Mommi um was

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Speaker 1: accepted as an as the official fifth taste and then

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Speaker 1: but think about it, so that's like a century because

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Speaker 1: the taste map, which we'll talk about the tongue map,

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Speaker 1: that was established in nineteen one about the time that

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Speaker 1: Kata was coming up with the umami. But it was

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Speaker 1: this that sweet, sour, salty, bitter right. Um, So for

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Speaker 1: a century the taste map didn't change, and then in

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Speaker 1: two thousand two, U mom is accepted in the West finally, right,

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Speaker 1: and then it seems like the floodgates open, right all

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Speaker 1: of a sudden, like they're like, well, wait a minute,

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Speaker 1: if there's a fifth taste, maybe we haven't been paying

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Speaker 1: enough attention. Like fat is apparently now the sixth primary taste, right,

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Speaker 1: leave it to the French. Um. There are new studies

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Speaker 1: now Joshure's that says that, well, they they think they've

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Speaker 1: identified fat as its own thing, like humans have a

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Speaker 1: taste for fat, and that the funny thing I thought,

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Speaker 1: if you have a high sensitivity to that taste, you

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Speaker 1: eat less fatty foods. You know, chuck. That is I think, Um, really,

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Speaker 1: that's something that's going to become what gets taste research.

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Speaker 1: It's funding is obesity and diabetes and stuff, because what

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Speaker 1: they found is people who are when you're talking about

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Speaker 1: super tasters, supertasters who taste sweet things, tend to eat

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Speaker 1: less um tasters who a lot of people don't really

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Speaker 1: detect the fat as much people who do have less

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Speaker 1: body fat. You said, the lower body mass index. Yeah. Um,

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Speaker 1: so you don't eat the foods that you taste the most. Yeah,

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Speaker 1: that's interesting, it's very interesting. Yeah, they did. The lady

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Speaker 1: did the one study on supertasters, and I think she

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Speaker 1: found that women in their forties at least, I guess

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Speaker 1: that was her set was they were uh, they gained

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Speaker 1: less weight or they were you know, slimmer, right than

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Speaker 1: non supertasters. But she didn't because they were eating less

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Speaker 1: of it. Yeah, but she didn't find it in men,

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Speaker 1: which I thought was odd. I guess men are just

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Speaker 1: like we just shovel whatever. Bring it on. Yeah, it's like, oh,

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Speaker 1: you want me to lose some weight, watch, I'll just

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Speaker 1: drink water for a day and there's fit you pounds

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Speaker 1: should right, So chuck now it's two and if you

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Speaker 1: stick out your tongue, please stick out your tongue. Chuck.

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Speaker 1: You know I bit my tongue almost all the way

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Speaker 1: off when I was a kid. Oh I see that. Wow,

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Speaker 1: it's like Frankenstein's tongue. So all right, chuck, stick out

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Speaker 1: your tongue please. Still. Yeah. Um, so we've got you, mommy.

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Speaker 1: We've got sweet, sour, bitter, salty, fatty yeah yeah, and uh,

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Speaker 1: a lot of it looks like the that's a pretty

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Speaker 1: fat tongue, chuck, it's not thick. This is worse than

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Speaker 1: the beat poop. I like the beat boop um. And

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Speaker 1: we also have what they've recently discovered that we actually

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Speaker 1: have specialized receptor cells that detect carbon dioxide. Yeah, well,

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Speaker 1: should we finish the tongue map real quick at least?

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Speaker 1: And why it's bunk? Sure? Uh, because you were pointing,

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Speaker 1: but people can't see you point, Josh. So the classic

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Speaker 1: tongue map says that bitters in the back, sour was

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Speaker 1: on the side, salty is on the front edge, sweet

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Speaker 1: is on the tip, and umami they're throwing on the

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Speaker 1: posterior and saying that that's where that is. Yeah, they're

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Speaker 1: like that that real estates open. That's but they're fine.

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Speaker 1: They've they've also found that um that there's fat somewhere

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Speaker 1: has to go in there somewhere, right, Yeah, do they

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Speaker 1: know where that is yet? I still knew. Yeah, it's

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Speaker 1: too new from what I understand, right, but I think

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Speaker 1: it's it's not just it's I think it's going to

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Speaker 1: take the the the tongue map away. That's going to

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Speaker 1: be done away with because there are primary tastes, certainly,

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Speaker 1: but they're finding that, you know, the whole tongue map

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Speaker 1: when it was invented in nineteen o one, Yeah, a

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Speaker 1: German researcher. Basically what he did was to say areas

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Speaker 1: of low sensitivity were depicted like there was no sensitivity,

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Speaker 1: like there's those lines that like there's actual borders. And yes,

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Speaker 1: maybe this area of the tongue is higher in recept

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Speaker 1: yourselves for umami or sweet or bitter, but that doesn't

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Speaker 1: mean that it's not found elsewhere on the tongue as well,

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Speaker 1: and so a lot of tastes are a mixture of

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Speaker 1: all these. Number one, well sure, and all he did

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Speaker 1: was interview people, which I thought was odd. Yeah, his

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Speaker 1: research was backed up in nineteen seventy four by Virginia Callings, Right, well,

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Speaker 1: sort of backed up and sort of not well, it

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Speaker 1: was kind of like revised. I guess it's like, yes,

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Speaker 1: his he was right and saying like this area is

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Speaker 1: highing sweet receptors than this area, So you could conceivably

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Speaker 1: put a tongue map, but maybe it was just kind

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Speaker 1: of pushed the wrong way and that um and overlap. Yeah,

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Speaker 1: Callings was the one who was saying like, this is

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Speaker 1: a lot there's a lot of interplay going on, including

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Speaker 1: CEO two. Let's get back. Can we talk about now

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Speaker 1: is the time? That's pretty cool. I mean you sent

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Speaker 1: me this over the emails a couple of days ago

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Speaker 1: and said, dude, you you tapped me on the head

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Speaker 1: and said, dude, you know that bubbly stuff. You think

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Speaker 1: that's that's what's making that taste in your mouth? And

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Speaker 1: it's not. No. Actually, there we have a gene that

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Speaker 1: UM expresses an zyme that's meant to detect carbon dioxide

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Speaker 1: in the bloodstream, right, so we can break it down

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Speaker 1: into useful forms UM, and they've for forever. Basically we

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Speaker 1: thought that anytime we drank a carbonated drink, it was

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Speaker 1: a popping in the little bubbles on our tongue that

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Speaker 1: created that sensation. Not so fast. They put people in

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Speaker 1: a pressurized chamber, hyperbaric chamber, right, given them soda that yeah,

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Speaker 1: has no bubbles present, and people could still detect the

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Speaker 1: carbon dioxide taste. So there's yet another taste. There's no

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Speaker 1: place on the tongue man for carbon dioxide, and yet

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Speaker 1: there's specialized receptor cells for detecting it. Right, yeah, Well,

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Speaker 1: because they like everything else, they said, this is interesting.

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Speaker 1: Let's get some mice and genetically uh make them different

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Speaker 1: and weird and test them out. And they did that

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Speaker 1: and they found it was the same receptor as sour. Right, yes,

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Speaker 1: what they um the sour receptor basically doubles as uh

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Speaker 1: CO two detector as well. They removed that in mice. Yeah, um.

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Speaker 1: And also they put a sensor into one of their nerves,

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Speaker 1: which is pretty interesting in and of itself that we

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Speaker 1: can do that. So those those combinations, those series of

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Speaker 1: studies um led to this discovery that we have uh

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Speaker 1: c O two detectors. And what an important discovery that

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Speaker 1: that is? Right, and Chuck, it is is it? I think?

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Speaker 1: So what does it mean? Well, that's the whole thing.

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Speaker 1: It leads you to the question, Chuck, why do we

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Speaker 1: have taste? Anyway? There's one obvious answer is that, um,

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Speaker 1: we are we learned to eat by deriving pleasure from it,

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Speaker 1: and we associate some taste with their pleasurable right. Well yeah,

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Speaker 1: but early man, it was a lot of times like

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Speaker 1: warning systems. Well this is the less obvious answer, right yeah,

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Speaker 1: Like if they ate something sweet, they're like appealed to them.

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Speaker 1: It's you know, it gives them a lot of calories,

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Speaker 1: and so that's a good thing. If they tasted something

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Speaker 1: really bitter, it might be poisonous, so you should spit

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Speaker 1: that out right. Sour could be spoiled something more. It

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Speaker 1: could be you know, a sweet and sour candy, which

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Speaker 1: is yummy, right, right. And and with early man we

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Speaker 1: had yet to figure out a way to encode ideas

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Speaker 1: and warnings about like not to eat something to you know,

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Speaker 1: the written word um, So we had to use our

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Speaker 1: taste senses on our own. And we still That's what's

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Speaker 1: so cool. That's why I love evolution all these years later.

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Speaker 1: That's why we're still attracted to sweet things because that

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Speaker 1: was survival. It gave you calories to live, basically food energy. Right.

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Speaker 1: But we have also gotten to the point where we are,

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Speaker 1: you could say, a reasonably fat society here in the US.

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Speaker 1: And you mix that together with health consciousness or self

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Speaker 1: consciousness especially, and all of a sudden you have artificial sweeteners,

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Speaker 1: which you would think is good for your body. But

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Speaker 1: they found that there's a correlation between U seeing um,

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Speaker 1: artificial sweeteners and type two diabetes, right, And they figured

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Speaker 1: out through this investigation, they figured out that there are

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Speaker 1: tastes cells elsewhere in the body. It's not just the tongue.

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Speaker 1: And we're getting this idea that not only our tastes, um,

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Speaker 1: they're more primary tastes than we realized. Tastes are interplace

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Speaker 1: of of different um receptor cells, and there's taste cells

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Speaker 1: elsewhere in the body, in the guts specifically, but also

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Speaker 1: probably in the pancreas, in um, the liver, in other areas.

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Speaker 1: So these tasting these molecules that are bounds alive and

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Speaker 1: they enter the gut, they start sending out other signals

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Speaker 1: rather than meady right, like what we were saying that

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Speaker 1: the like a bitter taste might be something poisonous. Sometimes

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Speaker 1: you'll eat something poisonous and it gets past the old

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Speaker 1: tongue and you swallow it, and that's when the guts

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Speaker 1: taste cells kick in, and that's why you might like

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Speaker 1: it might spur vomiting. It triggers your vomiting reaction. Thank god. Yeah. UM,

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Speaker 1: that's one way with the type two diabetes. Uh. With

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Speaker 1: the sweet receptors in the gut are signaled by something sweet,

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Speaker 1: they tell the blood to start absorbing insulin. Right, they start,

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Speaker 1: they tell the surrounding cells to start absorbing insulin. Glue coast,

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Speaker 1: I'm sorry, burn for energy, So insulin which actually chuck you.

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Speaker 1: Remember we've talked about before, and I think whenever we

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Speaker 1: talked about longevity, insulins like the worst thing for your body.

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Speaker 1: But we use it to go into cells, to basically

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Speaker 1: open the cells, so gluecoast can go be burned, um

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Speaker 1: and you. But if the glue coast doesn't arrive, if

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Speaker 1: there's no sugar eaten and it's just an artificial sweetener,

397
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Speaker 1: that signal is still triggered. The insulince still goes and

398
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Speaker 1: jams open your cells, but nothing gets burned, and the

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Speaker 1: insulin levels go up, and you have type two diabetes.

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Speaker 1: So that's the tie between drinking like a diet soda,

401
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Speaker 1: right and leading potentially leading to diabetes. Right. But isn't

402
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Speaker 1: that interesting that we figured out something new about taste

403
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Speaker 1: That it's all over, it's in all over sensation is

404
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Speaker 1: what they're coming up with, Right, that's crazy. So what

405
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Speaker 1: else do we have, Chuckers, Well, I think we finally

406
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Speaker 1: need to just um map out the supertaste or thing

407
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Speaker 1: just a little bit more, right, because supertasters are pretty

408
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Speaker 1: cool and how it all happened is really cool. Shall

409
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Speaker 1: I tell the story? I'd like to hear this story.

410
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Speaker 1: Way back in the nineteen thirties, a scientist name Arthur

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Speaker 1: Fox from DuPont was pouring some and this is like

412
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Speaker 1: every like, osha, this is the worst nightmare when they

413
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Speaker 1: hear stories about this laboratory stories like this. This dude

414
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Speaker 1: was pouring some PTC. Do you want to say the

415
00:23:28,119 --> 00:23:31,440
Speaker 1: long name? I do, but I have to find it first.

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Speaker 1: I'm not prepared to say it. It is fennel theo

417
00:23:35,560 --> 00:23:39,040
Speaker 1: carbon minde. Yeah, very nice, thank you. So he was

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Speaker 1: pouring some of this PTC it's an organic uh compound,

419
00:23:43,320 --> 00:23:46,080
Speaker 1: into a beaker and the way he described it was

420
00:23:46,160 --> 00:23:49,119
Speaker 1: he said it suddenly became a cloud that started shooting

421
00:23:49,119 --> 00:23:51,359
Speaker 1: all over the room and this is when Ocean's like,

422
00:23:51,400 --> 00:23:55,280
Speaker 1: oh god, and uh. It basically filled up this room.

423
00:23:55,440 --> 00:23:57,240
Speaker 1: And he was in there with his partner and his

424
00:23:57,280 --> 00:24:01,960
Speaker 1: buddy was like, a ah ah, it's awful, it's so better.

425
00:24:02,440 --> 00:24:04,200
Speaker 1: And he was like, what are you talking about? Wow,

426
00:24:04,400 --> 00:24:06,280
Speaker 1: that's not bitter. What what do you mean? And then

427
00:24:06,720 --> 00:24:09,360
Speaker 1: you know that triggered the conversation. Wait a minute, what's

428
00:24:09,359 --> 00:24:12,119
Speaker 1: going on here? You had a really awful reaction. And

429
00:24:12,160 --> 00:24:15,600
Speaker 1: apparently I've seen studies on YouTube this they don't use

430
00:24:15,600 --> 00:24:20,920
Speaker 1: PTC anymore dangerous, but uh, apparently it's so bitter, it's

431
00:24:20,960 --> 00:24:24,240
Speaker 1: like the reactions are hysterical. So he goes home and

432
00:24:24,240 --> 00:24:27,000
Speaker 1: he starts putting this stuff on his family's tongues and

433
00:24:27,080 --> 00:24:30,080
Speaker 1: his friends tongues to see if they react the same way.

434
00:24:30,480 --> 00:24:34,239
Speaker 1: And he found that there's no rhyme or reason who

435
00:24:34,320 --> 00:24:38,200
Speaker 1: it happens to, because it's a genetic trait. And they said,

436
00:24:38,200 --> 00:24:40,720
Speaker 1: it's what they used to use this for. It's so

437
00:24:40,960 --> 00:24:44,359
Speaker 1: specific of a genetic trait. They used to use it

438
00:24:44,400 --> 00:24:49,040
Speaker 1: for paternity cases like up through like the nineteen seventies. Yeah,

439
00:24:49,080 --> 00:24:52,080
Speaker 1: it's as they said, it's the most like, uh, one

440
00:24:52,080 --> 00:24:54,400
Speaker 1: of the most common mentally and traits right up there

441
00:24:54,400 --> 00:24:56,600
Speaker 1: with like eye color and blood type. Is whether or

442
00:24:56,680 --> 00:25:01,160
Speaker 1: not PTC makes you like freak out with bitter really, Yeah,

443
00:25:01,440 --> 00:25:05,040
Speaker 1: that's a terrible test. Yeah. So, and it's it's a

444
00:25:05,119 --> 00:25:07,840
Speaker 1: specific gene. There's a dominant allele for the T A

445
00:25:08,160 --> 00:25:12,040
Speaker 1: S two R to eight gene. Right, they've they've isolated that. Yes,

446
00:25:12,119 --> 00:25:16,280
Speaker 1: seventy percent of people this is what's weird. Se can

447
00:25:16,440 --> 00:25:20,399
Speaker 1: gets the bitter taste. Fifty eight percent of Australians and

448
00:25:21,720 --> 00:25:26,360
Speaker 1: of Native Americans in both North and South America, almost

449
00:25:26,440 --> 00:25:29,440
Speaker 1: all of them have that reaction. Really Yeah, that crazy. Yeah,

450
00:25:29,640 --> 00:25:30,800
Speaker 1: I don't even know what it means. I just thought

451
00:25:30,840 --> 00:25:34,760
Speaker 1: it was interesting. So the in UM there was a

452
00:25:34,800 --> 00:25:38,520
Speaker 1: researcher from Yale who coined the term super tasters. Right, yes,

453
00:25:38,680 --> 00:25:40,960
Speaker 1: and it's not just bitter and it's not just people

454
00:25:40,960 --> 00:25:45,399
Speaker 1: who react to um PTC or PCP. All right, everyone

455
00:25:45,440 --> 00:25:48,440
Speaker 1: reacts to PC. Yeah, but whether or not you get

456
00:25:48,520 --> 00:25:51,000
Speaker 1: you beat up ten cops I think is probably that's

457
00:25:51,000 --> 00:25:55,600
Speaker 1: a praternity test to let's see how you react to PCP. Right, Uh,

458
00:25:55,880 --> 00:25:58,520
Speaker 1: it's not just this bitter taste, right, you can have

459
00:25:58,600 --> 00:26:03,040
Speaker 1: a supertaster who really tastes sweet things, really tastes you mommy.

460
00:26:03,080 --> 00:26:06,480
Speaker 1: Really it's a primary taste, right, Yeah, that's just heightened

461
00:26:06,640 --> 00:26:09,840
Speaker 1: And like we said, the spoiler is you just generally

462
00:26:09,880 --> 00:26:13,520
Speaker 1: have more of these pepiles. Yeah, you have more taste

463
00:26:13,520 --> 00:26:15,720
Speaker 1: buds of the type than other people. Yeah, and it

464
00:26:15,760 --> 00:26:17,280
Speaker 1: can be a good thing, like to have a heightened

465
00:26:17,320 --> 00:26:20,440
Speaker 1: sense can be good in certain respects, but it also apparently,

466
00:26:20,720 --> 00:26:24,960
Speaker 1: UM like coffee and Brussels sprouts and really sweet and

467
00:26:25,080 --> 00:26:28,040
Speaker 1: spicy things. Super tasters can't handle that a lot of times.

468
00:26:28,560 --> 00:26:30,320
Speaker 1: So it's a curse as well as a blessing. Yeah,

469
00:26:30,920 --> 00:26:33,560
Speaker 1: I would say I can't handle broccoli, but it has

470
00:26:33,600 --> 00:26:35,600
Speaker 1: nothing to do with taste, you know, I like all that.

471
00:26:35,800 --> 00:26:38,800
Speaker 1: I've been eating beats like crazy lately, ever since I

472
00:26:38,960 --> 00:26:41,200
Speaker 1: beat salad. Yeah, I've been making my own beat salad.

473
00:26:41,480 --> 00:26:44,400
Speaker 1: I've been grilling beats, a little balsam, a little olive oil,

474
00:26:44,520 --> 00:26:46,000
Speaker 1: not hand that I'll have to try it, put it

475
00:26:46,000 --> 00:26:48,280
Speaker 1: on the grill, and then the next day you're gonna

476
00:26:48,320 --> 00:26:50,760
Speaker 1: think you need to go to the doctor. But it's

477
00:26:50,800 --> 00:26:57,720
Speaker 1: just the beats, that's all I'll say. So that's pretty

478
00:26:57,800 --> 00:27:00,720
Speaker 1: much it. Like we said, UM, if you're a super taster. Also,

479
00:27:00,880 --> 00:27:04,879
Speaker 1: it supports that um that aversion to foods that you

480
00:27:05,000 --> 00:27:08,480
Speaker 1: can taste more than other people. Super tasters who um

481
00:27:08,720 --> 00:27:13,520
Speaker 1: are are sensitive to sweet ten to eat less sweets, etcetera.

482
00:27:13,640 --> 00:27:16,160
Speaker 1: But they also avoid leafy greens, which is not good. No,

483
00:27:16,320 --> 00:27:19,520
Speaker 1: you gotta have that. Yeah, you pregnant. Actually, we forgot

484
00:27:19,600 --> 00:27:21,560
Speaker 1: to mention they don't use PTC anymore, but they do

485
00:27:21,720 --> 00:27:24,560
Speaker 1: use p R O P as the test now, which

486
00:27:24,600 --> 00:27:28,440
Speaker 1: is a it's a synthetic compound. They just call it prop, right,

487
00:27:28,440 --> 00:27:31,760
Speaker 1: and they use it in um thyroid medicine. Right. Yeah,

488
00:27:31,800 --> 00:27:35,040
Speaker 1: but now that's that's the standard supertaster test to see

489
00:27:35,080 --> 00:27:37,080
Speaker 1: if you have that better reaction to that. So they

490
00:27:37,119 --> 00:27:40,120
Speaker 1: just give you thyroid medicine or they drop some prop

491
00:27:40,160 --> 00:27:43,560
Speaker 1: on your tongue. I don't know how it works. Weird. Uh.

492
00:27:43,560 --> 00:27:45,959
Speaker 1: And then lastly, chuck the answer to why a lot

493
00:27:46,000 --> 00:27:48,359
Speaker 1: of stuff tastes like chicken. I don't know. This surprised me.

494
00:27:48,520 --> 00:27:53,240
Speaker 1: They have UM, well, at least that cornell. Using gas chromatography,

495
00:27:53,280 --> 00:27:58,840
Speaker 1: they have isolated a thousand UM concentrations chemical concentrations in

496
00:27:58,960 --> 00:28:03,639
Speaker 1: n chicken that that contain tastings that the human tongue

497
00:28:03,640 --> 00:28:06,199
Speaker 1: can taste or that the human brain can sensus taste.

498
00:28:06,840 --> 00:28:09,120
Speaker 1: And they used to think it was hundreds of thousands.

499
00:28:09,400 --> 00:28:15,000
Speaker 1: They're like, no, it's just thousands, and chicken is like, well,

500
00:28:15,040 --> 00:28:18,680
Speaker 1: I made up the chicken part. That's my theory. And

501
00:28:18,840 --> 00:28:21,359
Speaker 1: my theory is that it's because there's only a thousand

502
00:28:21,359 --> 00:28:24,040
Speaker 1: instead of a hundred thousand. There's your answer right there.

503
00:28:24,720 --> 00:28:26,919
Speaker 1: And then lastly check that also makes me wonder if

504
00:28:26,960 --> 00:28:29,879
Speaker 1: there's a thousand chemicals and they used to think it

505
00:28:29,920 --> 00:28:32,040
Speaker 1: was hundreds of thousands. So there's hundreds of thousands of

506
00:28:32,080 --> 00:28:34,280
Speaker 1: chemicals out there, but we can only taste a thousand.

507
00:28:34,520 --> 00:28:36,520
Speaker 1: It's kind of like light, you know, we can only

508
00:28:36,560 --> 00:28:39,120
Speaker 1: see within a certain band of light. Makes you wonder

509
00:28:39,160 --> 00:28:42,920
Speaker 1: how things that we can't taste taste. You just chew

510
00:28:43,000 --> 00:28:44,680
Speaker 1: on that one. And if you want to know more

511
00:28:44,680 --> 00:28:48,640
Speaker 1: about taste, go to how stuff works dot com where

512
00:28:48,680 --> 00:28:51,800
Speaker 1: you can type the word taste in the handy search bar. Uh.

513
00:28:51,840 --> 00:28:55,959
Speaker 1: And also, uh, this is I think requisite listening for

514
00:28:56,080 --> 00:28:59,600
Speaker 1: a molecular gastronomy podcasts that will do some time in

515
00:28:59,600 --> 00:29:01,760
Speaker 1: the future, don't you think? All right, let's love to

516
00:29:01,800 --> 00:29:03,360
Speaker 1: do one on that. Alright chuck. Then you know what

517
00:29:03,440 --> 00:29:06,120
Speaker 1: time it is, right listener? Mail? Or are we doing

518
00:29:06,200 --> 00:29:09,760
Speaker 1: some sort of uh Facebook or anything? Oh wait, we

519
00:29:09,840 --> 00:29:13,640
Speaker 1: got our big, big announcement. Yeah that's right, thank you

520
00:29:13,680 --> 00:29:17,400
Speaker 1: for reminding us. Go ahead, all Atlanta event right, Yeah,

521
00:29:17,480 --> 00:29:20,280
Speaker 1: we're gonna do an Atlanta thing similar to what we

522
00:29:20,280 --> 00:29:22,880
Speaker 1: did in New York. Yes, because we got called out

523
00:29:22,960 --> 00:29:24,600
Speaker 1: by all the Atlanta folks like you go to New

524
00:29:24,680 --> 00:29:27,440
Speaker 1: York in New York, New York. What about Atlanta. Yeah,

525
00:29:27,760 --> 00:29:31,320
Speaker 1: well we're like, yeah, we kind of have to. So yeah,

526
00:29:31,360 --> 00:29:34,800
Speaker 1: we're gonna do trivia night, right, all comers can come

527
00:29:34,840 --> 00:29:38,120
Speaker 1: take us on. We'll figure out the details. But um,

528
00:29:38,200 --> 00:29:40,840
Speaker 1: we're looking for venue still. Yeah, we could use you

529
00:29:41,240 --> 00:29:43,640
Speaker 1: people for details. If you were in Atlanta and you

530
00:29:43,680 --> 00:29:46,120
Speaker 1: have some connections with what might be a good venue

531
00:29:46,600 --> 00:29:49,000
Speaker 1: to host our trivia, please get in touch with us. Yeah,

532
00:29:49,040 --> 00:29:52,200
Speaker 1: so yeah, we'll keep you posted. If you have any suggestions, comments,

533
00:29:52,240 --> 00:29:55,320
Speaker 1: whatever about the Atlanta thing, email us. And now wait, well,

534
00:29:55,360 --> 00:29:58,760
Speaker 1: should be sometime in August we should point out. Okay,

535
00:29:58,760 --> 00:30:00,440
Speaker 1: we don't. We don't have a lockdown yet, but look

536
00:30:00,480 --> 00:30:03,520
Speaker 1: forward in the next like six weeks. Now listen to me.

537
00:30:03,560 --> 00:30:07,600
Speaker 1: All right, all right, Josh, I'm gonna call this rare

538
00:30:07,640 --> 00:30:10,280
Speaker 1: shout outs because we don't do these very often. Shouts out,

539
00:30:10,440 --> 00:30:15,200
Speaker 1: shouts out, shouts out like the new Williams Sapphire. Hi,

540
00:30:15,360 --> 00:30:18,120
Speaker 1: Josh and Chuck. My husband and I are huge fans

541
00:30:18,120 --> 00:30:21,040
Speaker 1: of your podcast. We eagerly wait every Tuesday and Thursday

542
00:30:21,040 --> 00:30:23,440
Speaker 1: so we can hear what you have to say. I

543
00:30:23,440 --> 00:30:26,680
Speaker 1: guess that proves your fans. Yeah, uh, now you can

544
00:30:26,720 --> 00:30:30,080
Speaker 1: be my Heroes as well. Next Saturday, July is my

545
00:30:30,160 --> 00:30:34,000
Speaker 1: husband's twenty four b day. Chuck, this is very kind

546
00:30:34,040 --> 00:30:35,280
Speaker 1: of you, and I don't know. We don't do this

547
00:30:35,360 --> 00:30:37,120
Speaker 1: very often. We just bought our first house. He made

548
00:30:37,120 --> 00:30:39,000
Speaker 1: me promise not to buy him anything. I guess because

549
00:30:39,000 --> 00:30:41,080
Speaker 1: they just spend on their money in the house. I

550
00:30:41,120 --> 00:30:43,360
Speaker 1: wonder if you give him a shout. I know you

551
00:30:43,400 --> 00:30:45,280
Speaker 1: don't do this often, so let me tell you why

552
00:30:45,320 --> 00:30:47,160
Speaker 1: he's cool enough to get a one of a kind

553
00:30:47,360 --> 00:30:52,280
Speaker 1: birthday greeting. His name is DJ Vile. Seriously, he's in

554
00:30:52,320 --> 00:30:55,280
Speaker 1: your Facebook crew v I l a d J Bile

555
00:30:56,040 --> 00:30:58,440
Speaker 1: and I don't think no, I think that's his name.

556
00:30:58,600 --> 00:31:01,000
Speaker 1: His name is like Donald James Vial or something. Well,

557
00:31:01,040 --> 00:31:03,840
Speaker 1: if he ever becomes a DJ, then he's all set. Yeah,

558
00:31:04,360 --> 00:31:07,920
Speaker 1: he's like, just call me me. He listens to every

559
00:31:07,920 --> 00:31:13,200
Speaker 1: one of your podcasts. He's a huge Simpsons fan. Well,

560
00:31:13,240 --> 00:31:14,720
Speaker 1: I mean those are good, but that's not a reason

561
00:31:14,760 --> 00:31:17,560
Speaker 1: to shout out. But these are. He ran a tin

562
00:31:17,680 --> 00:31:20,880
Speaker 1: k as green Man. I know I saw that. Was

563
00:31:20,920 --> 00:31:23,440
Speaker 1: that a root suit? It was either yeah, I think

564
00:31:23,480 --> 00:31:25,080
Speaker 1: green Man in the root suit or one in the

565
00:31:25,120 --> 00:31:27,720
Speaker 1: same So you actually ran a full tank screen man.

566
00:31:28,600 --> 00:31:31,720
Speaker 1: And uh, lastly, he'll be spending his birthday driving to

567
00:31:31,840 --> 00:31:37,080
Speaker 1: present his research entitled this interfraction Variability of long tumor

568
00:31:37,200 --> 00:31:42,160
Speaker 1: motion using four D Cone beam CT at a Physicist

569
00:31:42,320 --> 00:31:45,400
Speaker 1: medical conference in Philly. And this dude is twenty four

570
00:31:45,440 --> 00:31:48,320
Speaker 1: years old and he's doing that. My brains melt. So

571
00:31:48,760 --> 00:31:54,760
Speaker 1: with that on the seventeenth, Happy birthday, DJ Vile, Happy birthday,

572
00:31:54,840 --> 00:31:57,800
Speaker 1: DJ Vile. Thank you very much for listening. And Julie,

573
00:31:57,840 --> 00:32:00,800
Speaker 1: your wife sounds okay a very kind man. Should does.

574
00:32:00,920 --> 00:32:04,280
Speaker 1: And good luck presenting your findings, and uh, best wishes

575
00:32:04,320 --> 00:32:08,320
Speaker 1: for your new home. All right, Chuck, thank you for

576
00:32:08,400 --> 00:32:12,640
Speaker 1: the listener mail. Now it's time for shouts out to

577
00:32:13,320 --> 00:32:17,120
Speaker 1: Kiva Kiva dot org slash team slash stuff you should know,

578
00:32:17,280 --> 00:32:19,080
Speaker 1: or if you just go to community you can search

579
00:32:19,120 --> 00:32:21,840
Speaker 1: stuff you should know. Join our Kiva team. We are

580
00:32:21,880 --> 00:32:24,480
Speaker 1: on a mission to raise a quarter of a million

581
00:32:24,560 --> 00:32:27,360
Speaker 1: dollars in loans and we're making it and we're doing

582
00:32:27,400 --> 00:32:29,760
Speaker 1: it with how many we have hundreds of thousands of

583
00:32:29,760 --> 00:32:32,960
Speaker 1: stuff you should know listeners. We have like two thousand

584
00:32:32,960 --> 00:32:36,120
Speaker 1: and change members on the Kiva team, so there's like

585
00:32:36,120 --> 00:32:37,840
Speaker 1: a hundred and eighty thousand of you out there that

586
00:32:37,880 --> 00:32:41,880
Speaker 1: are really disappointment, right and this just this, But on

587
00:32:41,960 --> 00:32:44,440
Speaker 1: the same token, we're very very proud of the two

588
00:32:44,440 --> 00:32:46,640
Speaker 1: thousand and change who are members of this stuff You

589
00:32:46,640 --> 00:32:49,920
Speaker 1: should Know Kiva Team because so far they've raised a

590
00:32:50,040 --> 00:32:53,400
Speaker 1: hundred and seventy thousand and then some. So far, we're

591
00:32:53,440 --> 00:32:55,800
Speaker 1: on the way to y Yeah, we are included, but

592
00:32:55,840 --> 00:32:58,800
Speaker 1: there's people on there who put us to shame, you know,

593
00:32:58,920 --> 00:33:01,280
Speaker 1: they're lighting it up on their Yeah, there's some really

594
00:33:01,280 --> 00:33:04,280
Speaker 1: great people, and there's somebody who's like, um, uh, that's

595
00:33:04,320 --> 00:33:07,520
Speaker 1: somebody got a bonus at work and made alone. Um

596
00:33:07,560 --> 00:33:11,479
Speaker 1: somebody I think an auto repair wasn't as much as

597
00:33:11,480 --> 00:33:13,760
Speaker 1: they thought, so they used the difference on Kiva. They

598
00:33:13,760 --> 00:33:16,440
Speaker 1: made alone on Kiva. People that just make us look

599
00:33:16,480 --> 00:33:20,560
Speaker 1: like vile, Like twenty bucks on the ground and like,

600
00:33:20,640 --> 00:33:23,959
Speaker 1: if I'm not hungry, I might think about not spinning

601
00:33:24,000 --> 00:33:26,360
Speaker 1: it on beer and giving it to keep it. I

602
00:33:26,360 --> 00:33:30,320
Speaker 1: have a similar problem. Uh, So, thumbs up to our stuff.

603
00:33:30,320 --> 00:33:33,000
Speaker 1: You should Know Kiva Team. If you want kudos from us,

604
00:33:33,040 --> 00:33:36,040
Speaker 1: you can join it yourself. Again. That's www. Dot kiva

605
00:33:36,120 --> 00:33:40,040
Speaker 1: dot org. Slash Team slash Stuff you should Know is

606
00:33:40,080 --> 00:33:43,560
Speaker 1: a very welcoming community. Of people. Right, great people were

607
00:33:43,560 --> 00:33:47,320
Speaker 1: on Facebook. We have a Facebook page with twelve thousand

608
00:33:47,360 --> 00:33:51,480
Speaker 1: and then some fans, and we are extremely active on it. Yeah,

609
00:33:51,520 --> 00:33:53,840
Speaker 1: so it's actually a fun Facebook page. Right. I should

610
00:33:53,880 --> 00:33:56,239
Speaker 1: say Chuck is way more active than I am, but

611
00:33:56,360 --> 00:34:00,400
Speaker 1: we called. Yeah I do Twitter, um, but we were

612
00:34:00,440 --> 00:34:02,560
Speaker 1: both on there. But Chuck is really really good about

613
00:34:02,640 --> 00:34:06,160
Speaker 1: responding to people's comments and questions and stuff. So if

614
00:34:06,200 --> 00:34:09,440
Speaker 1: you want to interact with us, especially Chuck, uh, you

615
00:34:09,480 --> 00:34:12,440
Speaker 1: can go to Facebook, dot com, slash stuff. You should know.

616
00:34:12,600 --> 00:34:15,120
Speaker 1: We're also on Twitter, s y sk podcast. You can

617
00:34:15,160 --> 00:34:18,200
Speaker 1: follow us in our stupid musings. And we get caught

618
00:34:18,280 --> 00:34:20,600
Speaker 1: up in hoaxes and stuff and I have to eat

619
00:34:20,640 --> 00:34:22,919
Speaker 1: crow thanks to me, or we get told you gotta

620
00:34:22,960 --> 00:34:25,879
Speaker 1: take that down. You can't say that, right, You're gonna

621
00:34:25,920 --> 00:34:29,000
Speaker 1: get in trouble. You're gonna get everybody in trouble. Uh.

622
00:34:29,040 --> 00:34:31,520
Speaker 1: And then what's the last thing? There was one other thing? Oh,

623
00:34:32,040 --> 00:34:34,640
Speaker 1: I don't get to get any T shirts? Yeah, the

624
00:34:34,680 --> 00:34:36,759
Speaker 1: T shirt contest is over. We have five winners and

625
00:34:36,800 --> 00:34:39,520
Speaker 1: you can buy every single one of these awesome T shirts.

626
00:34:39,520 --> 00:34:42,360
Speaker 1: Five different stuff you should know designs at um, the

627
00:34:42,480 --> 00:34:46,600
Speaker 1: Discovery Store, go to store dot Discovery dot com and

628
00:34:46,920 --> 00:34:49,719
Speaker 1: uh search stuff you should know and it'll bring up

629
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