WEBVTT - How Ketchup Works 0:00:01.000 --> 0:00:03.480 Josh, my friend. If you are a listener of ours 0:00:03.480 --> 0:00:08.319 and you live in Chicago, Toronto, Vancouver, Austin, Brooklyn, Minneapolis, Kansas, 0:00:08.560 --> 0:00:10.360 right here in Atlanta, you can come see us on 0:00:10.440 --> 0:00:14.200 tour starting in August and finishing up in November. Is 0:00:14.200 --> 0:00:16.760 that right? Yeah, that's right man. It's our two thousand 0:00:16.800 --> 0:00:21.599 and seventeen North America Monsters of Podcasting Tour that I 0:00:21.840 --> 0:00:24.480 like the sounds of that. Eddie van Halen is opening, Yeah, 0:00:24.520 --> 0:00:27.520 he is, but not really, No, not really. But you 0:00:27.560 --> 0:00:30.120 can find out all the information and all the deats 0:00:30.120 --> 0:00:33.520 at s y s K live dot com are Squarespace 0:00:33.760 --> 0:00:35.920 Live touring home on the web, and we hope to 0:00:35.960 --> 0:00:40.519 see everyone out there. Welcome to Stuff you should Know 0:00:41.120 --> 0:00:49.800 from House Stuff Works dot com. Hey, and welcome to 0:00:49.840 --> 0:00:53.159 the podcast. I'm Josh Clark. There's Charles W. Chuck Bryant, 0:00:53.240 --> 0:00:56.320 there's guest producer. No, there's this stuff you should know. 0:00:58.280 --> 0:01:03.120 I hate ketchup? Do you really? Yeah? Really? Yeah? Do 0:01:03.120 --> 0:01:08.200 you like tomato sauce like Capasta? Sure? Love it? Do 0:01:08.319 --> 0:01:14.720 you like tomato soup? D don't love it? I'll I'll 0:01:14.800 --> 0:01:16.640 choke it down though. So I'm starting to see a 0:01:16.640 --> 0:01:20.679 spectrum emerge here. Oh yeah, I don't. I don't go 0:01:20.760 --> 0:01:25.959 for raw tomato much. Well, I love cooked pasta sauce. Yeah, 0:01:26.040 --> 0:01:28.720 but I'm a mayonnaise guy at heart. So we're talking condiments. 0:01:29.280 --> 0:01:33.440 You know. One thing about the the Derrito effect that 0:01:33.600 --> 0:01:35.520 it kind of ruined me a little bit on food. 0:01:35.959 --> 0:01:37.600 Like I'll be like, oh, this is a good tomato, 0:01:37.640 --> 0:01:39.479 and then some part of my brains like, yeah, well 0:01:39.520 --> 0:01:41.959 it's not in nineteen forties tomato. You don't know what 0:01:41.959 --> 0:01:46.280 a good tomato is. What do you mean, like like 0:01:46.319 --> 0:01:51.160 a Jersey tomato versus h you know, just some other 0:01:51.720 --> 0:01:57.360 stupid tomato. No, supposedly, like just the agricultural production in 0:01:57.400 --> 0:02:00.960 the US is so homogenized now that like we've lost 0:02:00.960 --> 0:02:05.320 all these great heirloom varieties of especially tomato, and the 0:02:05.320 --> 0:02:08.760 stuff that that most people get that are tomatoes are 0:02:08.800 --> 0:02:10.880 just no, they're no good compared to how they used 0:02:10.880 --> 0:02:13.320 to be. Oh, you hit up a farmer's market, sure, 0:02:13.919 --> 0:02:17.760 but even still grow that junk yourself right there, you go, 0:02:18.320 --> 0:02:20.480 or build the time machine, take the way back machine, 0:02:20.520 --> 0:02:22.600 and get some tomato. We got that our disposal. What's 0:02:22.600 --> 0:02:25.320 your what's your problem? I'm just cheap. I don't like 0:02:25.400 --> 0:02:29.120 to spend it on the Yeah, well that's a funny 0:02:29.160 --> 0:02:32.440 chuck that you like mayonnaise, because did you know? Did 0:02:32.480 --> 0:02:35.799 you know before this I should say that the number 0:02:35.840 --> 0:02:40.720 one condiment for sales wise in the United States is mayonnaise. 0:02:41.200 --> 0:02:43.720 I did not know that. And when I saw that, 0:02:43.720 --> 0:02:48.240 that surprised me a and it surprised me b that 0:02:48.400 --> 0:02:52.560 it was that much more than Ketchup. I figured Ketchup 0:02:52.600 --> 0:02:54.400 would be far and away the winter because I always 0:02:54.440 --> 0:02:58.560 feel like the ultimate weirdo for not liking ketchup. So 0:02:58.600 --> 0:03:03.160 what is it about Ketchup? You know, all the taste? Okay, 0:03:03.560 --> 0:03:05.480 that's a pretty good reason not to like. I'm not 0:03:05.520 --> 0:03:11.040 wild about vinegar based things. Oh. I do like balsamic vinegar, 0:03:11.080 --> 0:03:13.360 but a lot of the other vinegars I'm not crazy about. 0:03:13.440 --> 0:03:16.640 That's one of the reasons I don't like pickled things, right, 0:03:17.080 --> 0:03:22.680 But so vinegar based things, Um, it's really sweet. Um. 0:03:22.800 --> 0:03:27.520 Then I don't love sweet condiments. Um. Have you ever 0:03:27.560 --> 0:03:31.280 had curry? Catchup? No? I don't. I don't need to 0:03:31.280 --> 0:03:36.600 catch up. Oh I see. Uh. And then the when 0:03:36.600 --> 0:03:40.080 I was a kid, I can't lie. It probably gross 0:03:40.160 --> 0:03:46.240 me out a little bit because yeah, that was Oh 0:03:46.240 --> 0:03:52.000 my god, Oh that's disturbing. Um, the blood thing, you know, 0:03:52.080 --> 0:03:54.160 I probably thought, you know, it grossed me out because 0:03:55.120 --> 0:03:57.440 we would use it as blood for play acting in things. 0:03:58.360 --> 0:04:01.680 So yeah, just not into Those are some solid reasons 0:04:01.720 --> 0:04:03.600 to not like catch up. Plus, I don't know if 0:04:03.840 --> 0:04:08.840 people would probably argue that catchupimanes are great together, but um, 0:04:09.000 --> 0:04:12.120 once you're on the Mayo train, to mix up another 0:04:12.200 --> 0:04:14.920 condiment with it just doesn't make sense to me. I 0:04:14.920 --> 0:04:18.600 I don't. I don't discriminate all. I like most, if 0:04:18.640 --> 0:04:22.440 not all, condiments. So like catch up, mayo and mustard 0:04:22.480 --> 0:04:26.039 on a burger is good? Do you? Yes? I can't. 0:04:26.360 --> 0:04:28.760 It's not like I can't eat it without it, like 0:04:28.800 --> 0:04:33.320 I've actually found, Um, I can eat burgers without catchup 0:04:33.320 --> 0:04:35.880 now I'm a grown up. But I do like a 0:04:35.880 --> 0:04:37.520 little bit of catchup on there, a little bit of 0:04:37.560 --> 0:04:41.640 mustard and then yes, definitely mayo. Well, Emily loves catch 0:04:41.720 --> 0:04:46.320 up so much that she calls French fries a catchup 0:04:46.320 --> 0:04:50.920 delivery system that makes sense their vehicle for it. Tell 0:04:50.960 --> 0:04:53.840 her to try curry catchup, it'll knock her socks off. 0:04:54.040 --> 0:04:59.560 I totally will. Um. Yeah, but you don't like catch up, 0:04:59.600 --> 0:05:01.599 so you wouldn' like this. But if she likes ketchup, 0:05:02.120 --> 0:05:05.240 even if she doesn't like curry, she may still like 0:05:05.320 --> 0:05:09.280 curry ketchup. Well, then she's gonna love curry ketch up. 0:05:10.360 --> 0:05:14.400 So mayonnaise is the number one condiment in the United States. 0:05:14.440 --> 0:05:16.760 It's a big surprise, which must mean catch up is 0:05:16.839 --> 0:05:19.200 number two. Yeah, which, by the way, I had mentioned 0:05:19.200 --> 0:05:21.080 how much more. I think it was about two billion 0:05:21.120 --> 0:05:26.120 dollars to eight hundred thousand, eight hundred million dollars, which 0:05:26.160 --> 0:05:29.120 is that's more than double. That kind of surprised me. Yeah, 0:05:29.120 --> 0:05:32.000 it is very surprising. What's even more surprising is I 0:05:32.040 --> 0:05:35.400 was being facetious because ketchup isn't even the number two 0:05:35.560 --> 0:05:38.760 condiments in the United States. That's right. It's also had 0:05:38.760 --> 0:05:42.040 a big surge in the like eighties and nineties. That's 0:05:42.040 --> 0:05:48.720 because people like to say salsa. Catch up is number three, right, 0:05:49.120 --> 0:05:51.599 at least it's got mustard beat. For Pete's sake, What 0:05:51.760 --> 0:05:56.760 is this the you you know yet of American households 0:05:56.760 --> 0:05:59.479 have a bottle of ketchup in there? Well, it's his kitchens. 0:05:59.520 --> 0:06:03.800 But will get to the fridge non fridge thing later. So, yes, 0:06:04.040 --> 0:06:08.039 everybody loves ketchup. Especially in America because it's obviously an 0:06:08.080 --> 0:06:13.120 American invention. Everybody knows that John Wayne's grandfather inventing ketchup 0:06:13.120 --> 0:06:15.920 while he was sailing his forward truck down the Mississippi River, 0:06:16.880 --> 0:06:21.040 and one day a magical bottle Budweiser came and whispered 0:06:21.080 --> 0:06:24.880 the recipians here, and they commemorated the event by tuning 0:06:24.880 --> 0:06:27.920 off fireworks. I love it, and that's how ketchup was born. 0:06:28.000 --> 0:06:32.960 Everybody knows that fireworks right pretty neat. No, that's not true. 0:06:33.920 --> 0:06:36.040 Although I take a little bit of issue with this 0:06:37.360 --> 0:06:40.920 because ketchup was first created in Asia and China, and 0:06:40.960 --> 0:06:45.640 about I should say, I saw they think maybe the 0:06:45.760 --> 0:06:50.760 Chinese got it from the Vietnamese. Yeah, I saw that too. Um. 0:06:50.800 --> 0:06:54.560 But as you will see, these recipes that were originally 0:06:54.600 --> 0:06:59.920 for preserving fish, it's hey, they didn't have tomatoes at all. 0:07:00.200 --> 0:07:04.159 Came in America much later. But it's so not like 0:07:04.279 --> 0:07:06.839 ketchup to me, it's you can't even trace it back 0:07:06.839 --> 0:07:10.120 and say like, yep, that's ketchup. That's the point. And 0:07:10.160 --> 0:07:12.920 even linking these things, because you can link them like 0:07:13.080 --> 0:07:15.640 it's it. That's the fascinating thing to me about it. 0:07:15.640 --> 0:07:18.360 It's like American ketchup. What we think of his ketch 0:07:18.440 --> 0:07:21.600 up here in the States, like hinz fifty seven stuff, right, 0:07:22.440 --> 0:07:28.080 is it's a species that evolved, not hine fifty seven sauce, 0:07:28.120 --> 0:07:31.520 but Hinz ketchup. What everybody thinks of his ketchup. Right, 0:07:32.120 --> 0:07:35.760 It's a species that evolved from an ancestor. That that is, 0:07:36.280 --> 0:07:39.320 it can directly trace its lineage right back to this 0:07:39.400 --> 0:07:42.680 ketchup in in Asia, so much so that the word 0:07:42.760 --> 0:07:48.200 ketchup is an anglicization of either a melee word that 0:07:48.280 --> 0:07:53.720 was borrowed from the Cantonese or a hokey in South 0:07:53.920 --> 0:07:58.840 China Fujian province word. Either way, it was something like 0:07:58.960 --> 0:08:04.080 catch you, and it meant a fermented fish paste. It's 0:08:04.120 --> 0:08:06.160 like when when you go to the store today and 0:08:06.280 --> 0:08:09.760 you buy fish sauce. That's that's that was, that's the 0:08:09.760 --> 0:08:13.480 progenitor of ketchup. That's where ketchup came from. Yeah, I mean, 0:08:13.520 --> 0:08:16.200 I guess that makes sense. It's just to me, it's 0:08:16.280 --> 0:08:20.000 changed so much. It's almost like, Uh, you should just 0:08:20.080 --> 0:08:22.920 draw a line, and I guess that line would be 0:08:23.280 --> 0:08:25.920 pre tomato and post tomato. I think, yeah, I think 0:08:25.920 --> 0:08:29.160 that's pretty fair to say, yeah, pre tomato and post tomato, 0:08:29.360 --> 0:08:31.400 you can. You can definitely draw a line because if 0:08:31.440 --> 0:08:36.040 you look at Hinz Ketchup bottles, it says clearly tomato Ketchup. 0:08:36.559 --> 0:08:38.560 And there's this really great I think it was a 0:08:38.600 --> 0:08:42.199 Fast Code design article by a guy named John Brownlee 0:08:42.280 --> 0:08:45.320 who points out, like, why would they even bother putting 0:08:45.679 --> 0:08:49.280 tomato on the label. Of course it's tomato ketchup, you idiot. 0:08:49.559 --> 0:08:52.080 And the reason is because that's a throwback to a 0:08:52.160 --> 0:08:57.359 time when ketchup didn't have tomato and it had things like, um, 0:08:57.520 --> 0:09:02.319 sardines and anchovies, well not sardines by anchovies. So I 0:09:02.400 --> 0:09:04.880 like that there were sardines that there were you name it. 0:09:04.920 --> 0:09:09.640 And it was probably in Ketchup at some point, so Asia, 0:09:09.720 --> 0:09:15.760 maybe Southeast Asia, maybe China. The Brits encountered this on 0:09:15.960 --> 0:09:20.839 some of their wild trips abroad, uh and as many 0:09:20.920 --> 0:09:24.320 things brought at home, said we love this stuff, let's 0:09:24.320 --> 0:09:28.720 try and replicate it. Uh. And then in seventeen thirty 0:09:28.760 --> 0:09:32.800 two was one of the first published recipes in the 0:09:32.920 --> 0:09:39.440 UK Ketchup in Paste by Richard Bradley. Yeah, Ricky Bradley, 0:09:39.480 --> 0:09:43.920 and he did reference the the East Indies as its origin. Yeah, 0:09:44.360 --> 0:09:46.560 and then it was still pre tomato. Sure. Yeah, it 0:09:46.640 --> 0:09:50.240 was a very pretty a faithful recreation of the fish 0:09:50.280 --> 0:09:53.640 sauce that they found the catsie. Um. I'm pretty sure 0:09:53.679 --> 0:09:55.880 that's how you say it. I would be very interested 0:09:55.920 --> 0:09:59.920 to know how to pronounce it um correctly. But it was. 0:10:00.160 --> 0:10:03.400 It was a faithful recreation of it, which was basically 0:10:03.440 --> 0:10:05.880 like preserve fish and a sort of brine with some 0:10:05.960 --> 0:10:09.440 spices thrown in, um, maybe a little mace, some salt, 0:10:09.520 --> 0:10:14.880 some pepper, maybe something like lemon peel. And then yeah, 0:10:15.280 --> 0:10:17.200 if you like fish sauce, you would love the original 0:10:17.240 --> 0:10:19.760 ketchup because it's basically the same thing. Right, Well, I 0:10:19.800 --> 0:10:22.640 do like the sauce, but it's um. You gotta use 0:10:22.679 --> 0:10:27.080 it liberally and it's only for certain things. Yeah, yeah, 0:10:27.120 --> 0:10:29.360 you know you don't want to just like go throwing 0:10:29.400 --> 0:10:32.280 fish sauce on on everything. I don't know, man, if 0:10:32.320 --> 0:10:34.960 you love fish sauce, it's it's like it's like with Ketchup, 0:10:35.080 --> 0:10:38.280 people will put catchup on just about anything. Well we'll 0:10:38.280 --> 0:10:41.520 get to that. So so at first the Brits are like, 0:10:42.480 --> 0:10:45.199 blind me, this is really good stuff. Well that's a 0:10:45.200 --> 0:10:50.120 good accent. But I I'm not that big on anchovies. 0:10:50.240 --> 0:10:52.480 What else can we replace it with? So they started 0:10:52.480 --> 0:10:55.559 making their own kind of offshoots of ketchup where they 0:10:55.600 --> 0:11:03.559 replace the anchovies with other stuff. Yeah, I mean ushrooms, walnuts, Uh, 0:11:03.640 --> 0:11:09.000 what else? Elderberry, yeah, oysters. Yeah. And what they were 0:11:09.040 --> 0:11:11.400 going for was that ou mommy flavor. They didn't know 0:11:11.440 --> 0:11:14.040 it at the time, because umami wasn't discovered until with 0:11:14.160 --> 0:11:19.920 the sixties. I think, Yeah, everybody kind of knew that 0:11:20.000 --> 0:11:22.560 it was a thing, but no one had actually like 0:11:22.679 --> 0:11:24.600 sussed it out or named it. But that's what they 0:11:24.600 --> 0:11:27.720 were going for, was that savory, meaty flavor that you 0:11:27.720 --> 0:11:30.240 would get from something like fer minute anchovies, and they 0:11:30.240 --> 0:11:32.400 were trying to recreate it, and they did. I mean, 0:11:32.440 --> 0:11:37.360 like apparently mushroom catchup uh tasted a lot like Worcestershire 0:11:37.400 --> 0:11:41.600 sauce um and then uh, you know, walnut catch up. 0:11:41.640 --> 0:11:44.160 Apparently Jane Austen was a big fan of that. And 0:11:44.200 --> 0:11:46.120 if you're sitting there thinking of putting this on like 0:11:46.160 --> 0:11:49.439 your hot dog, hot dogs weren't invented yet. They that's 0:11:49.480 --> 0:11:51.400 not what people were using it for. They were using 0:11:51.400 --> 0:11:54.960 it as like a base for stews or um like 0:11:55.120 --> 0:11:58.000 meat pies. Things like that. It was like a sauce. 0:11:58.120 --> 0:12:01.360 It was a base. It was something that that you 0:12:01.400 --> 0:12:03.920 were taking bland food and making it savory with this 0:12:04.040 --> 0:12:07.040 bottle of this stuff that was made from fermented something 0:12:07.120 --> 0:12:10.280 or other. Well, and they would based it on they 0:12:10.280 --> 0:12:13.040 would use it like we can use barbecue sauce. They 0:12:13.040 --> 0:12:17.760 would baste it on things while they're cooking um which 0:12:17.800 --> 0:12:21.640 I just can't imagine that like basting tomato based. Well, 0:12:21.679 --> 0:12:24.200 this is before's tomato, I guess, but this is when 0:12:24.200 --> 0:12:27.680 it was mushroom based. Yeah, but you mentioned umami and 0:12:28.040 --> 0:12:31.679 your buddy Malcolm Gladwell but an article for The New 0:12:31.760 --> 0:12:34.680 Yorker and kind of throwing out the question like why 0:12:34.720 --> 0:12:37.600 are there so many kinds of mustard yet to ketch 0:12:37.640 --> 0:12:41.280 up as kind of ketchup and his answer was because 0:12:41.400 --> 0:12:46.360 it satisfies all the fundamental taste all five sweet, salty, sour, bitter, 0:12:46.400 --> 0:12:49.560 and umami. Another answer is that there actually are a 0:12:49.600 --> 0:12:53.880 ton of different kinds of ketchup. Well, yeah, I would 0:12:54.400 --> 0:12:59.760 this has been as there are mustard. Uh so America 0:13:00.120 --> 0:13:04.360 is who first, because tomatoes are are native to North 0:13:04.400 --> 0:13:09.040 America and this is where people first started using tomatoes 0:13:09.120 --> 0:13:12.640 the base. Yeah, but chuck. It took a really long, 0:13:12.720 --> 0:13:15.800 circuitous route to get to that point and the reason why. 0:13:16.920 --> 0:13:19.480 In America people were making ketchup, but they were still 0:13:19.559 --> 0:13:22.760 doing things like using walnuts and using mushrooms and oysters 0:13:22.840 --> 0:13:26.400 as the base of it. Right, they still weren't using tomatoes, 0:13:26.440 --> 0:13:29.720 even the tomatoes were everywhere, and that was because the 0:13:29.800 --> 0:13:36.400 Europeans and American colonists or European colonists considered tomatoes poisonous, 0:13:37.320 --> 0:13:40.319 so they didn't eat tomatoes. They I think they used 0:13:40.360 --> 0:13:43.360 them as like ornamental plants or something like that. Finally 0:13:43.440 --> 0:13:46.040 some people started to like try them and tried to 0:13:46.040 --> 0:13:48.800 convince other people, and then they went through a little 0:13:48.800 --> 0:13:52.360 period where they were considered medicine. And then finally somebody 0:13:52.400 --> 0:13:55.960 started adding them too to catch up. And the first 0:13:56.000 --> 0:14:00.360 tomato catchup recipe appears in an American cookbook to depending 0:14:00.360 --> 0:14:03.080 on who you ask, either in eighteen twelve or eighteen 0:14:03.080 --> 0:14:08.280 o one. Yeah, the eighteen twelve when uh, well, yeah, 0:14:08.559 --> 0:14:10.720 that's the one I found was eighteen twelve, But it 0:14:10.880 --> 0:14:15.040 still didn't really really take off until post Civil War, uh, 0:14:15.080 --> 0:14:18.080 And this is eighteen seventy one, when a man named 0:14:18.080 --> 0:14:22.680 Henry Hines he got together with a doctor, isn't that right? Yes, 0:14:22.880 --> 0:14:27.160 that guy um Dr Wiley. I can't remember his first name, 0:14:28.000 --> 0:14:29.960 but he shows up in our f D A does 0:14:30.320 --> 0:14:33.760 does the FDA protect Americans? Remember that guy who put 0:14:33.800 --> 0:14:37.640 together that group of people who would like eat preservatives 0:14:37.720 --> 0:14:41.080 until they were poisoned to find out whether something was 0:14:41.160 --> 0:14:44.520 poisonous or not. That was the guy who set up 0:14:44.560 --> 0:14:49.960 that squad. Yeah, Dr Harvey Washington Wiley. Yeah, So his 0:14:50.000 --> 0:14:52.360 whole deal was for for a while there. Ketchup was 0:14:52.760 --> 0:14:56.120 had some really nasty chemicals in it. Uh, some of 0:14:56.160 --> 0:14:58.160 them had and these were all preservatives. Some of it 0:14:58.320 --> 0:15:02.760 was cold tar um that gave it the red color uh, 0:15:02.800 --> 0:15:10.280 and then sodium benzoit benzoate and that helped to retard spoilage. 0:15:10.320 --> 0:15:13.080 So it was really nasty stuff and he kind of 0:15:13.120 --> 0:15:16.520 first championed um that this stuff is harmful to your health. 0:15:17.040 --> 0:15:20.320 So he got together with Henry J. Hines, who was 0:15:20.400 --> 0:15:22.720 producing Ketchup in eighteen seventy six, and they were like, 0:15:22.760 --> 0:15:26.160 you know what if you use really good because at 0:15:26.200 --> 0:15:28.120 the time the ketchup they were making was from like 0:15:28.720 --> 0:15:31.840 scraps of tomatoes that were kind of kind of like 0:15:31.920 --> 0:15:34.440 junk tomatoes, and they said, you know, if you use 0:15:34.520 --> 0:15:37.840 good ripe red tomatoes as your base, it has a 0:15:37.920 --> 0:15:42.440 natural preservative in it called pecton um, and it really 0:15:43.520 --> 0:15:46.120 you know, we got to ramp up the vinegar because 0:15:46.120 --> 0:15:48.000 that'll help out with the spoilage, and all of a sudden, 0:15:48.040 --> 0:15:50.440 we don't need to use chemicals anymore, right, which was 0:15:50.480 --> 0:15:52.960 a huge breakthrough. And the reason why there are so 0:15:52.960 --> 0:15:57.760 many preservatives in ketchup was because tomatoes have a pretty 0:15:57.760 --> 0:16:00.960 short growing season. It's like mid augu to mid October, 0:16:01.600 --> 0:16:04.120 and so the only time during the year you could 0:16:04.120 --> 0:16:08.040 make fresh ketchup was those two months, and you couldn't 0:16:08.080 --> 0:16:10.400 make a year's worth of ketchup. Like by this time, 0:16:10.720 --> 0:16:13.480 people were buying millions of bottles of ketchup in America 0:16:13.520 --> 0:16:15.600 alone a year, right, So you couldn't make all that 0:16:16.080 --> 0:16:18.440 in two months. So you had to preserve the pulp. 0:16:18.880 --> 0:16:24.000 But they took terrible standards and practices to preserving. So 0:16:24.080 --> 0:16:26.960 when you opened up that tub of pulp, you know, 0:16:27.120 --> 0:16:32.680 come July to make some to make some some new ketchup, 0:16:32.960 --> 0:16:36.000 it was totally spoiled, ridden with bacteria. It was very 0:16:36.080 --> 0:16:38.880 dangerous stuff to begin with, and that was the basis 0:16:38.960 --> 0:16:43.320 that they used to start with. So it was really 0:16:43.360 --> 0:16:48.920 bad stuff. And when Hines created this preservative free version 0:16:48.960 --> 0:16:53.320 of Ketchup, it was a huge, huge breakthrough. Yeah, and uh, 0:16:53.480 --> 0:16:57.720 way back in nine even created that iconic octagonal ketchup 0:16:57.760 --> 0:17:01.040 bottle that you cannot buying stores anymore as far as 0:17:01.040 --> 0:17:04.080 I know, but you can still get in restaurants. You 0:17:04.119 --> 0:17:07.400 can take them from restaurants, just leave an extra good tip. 0:17:07.440 --> 0:17:09.280 All right. So let's take a break here and we'll 0:17:09.320 --> 0:17:12.960 get back and talk about this foul condiment right after this. 0:17:26.240 --> 0:17:45.399 M h. All right, So today, catch up is basically tomatoes, salt, yeah, vinegar, okay, 0:17:45.920 --> 0:17:50.879 onion powder or some spice, some kind of sweetener. Uh, 0:17:51.760 --> 0:17:54.760 either a lot of sugar or a lot of corn 0:17:54.800 --> 0:17:58.119 syrup or high fruit toast corn syrup. Yeah, it's I 0:17:58.160 --> 0:18:01.520 think high fruit toast corn serves the standard. And I 0:18:01.560 --> 0:18:03.800 think it was Hunts that first came out with a 0:18:04.440 --> 0:18:07.040 a brand that didn't have high fruit toast corn syrup, 0:18:07.080 --> 0:18:09.280 and they touted it all up and down the avenue 0:18:09.520 --> 0:18:12.440 and Hines is far and away, like, since I don't 0:18:12.440 --> 0:18:16.240 do catch up. I made the bad mistake of buying 0:18:16.280 --> 0:18:18.960 the wrong ketchup one time for Emily. Oh what what 0:18:19.040 --> 0:18:21.000 kind did you get it? I think it was hunts, 0:18:21.720 --> 0:18:23.720 and you know she was like no, no, no, no, no, 0:18:24.240 --> 0:18:27.080 it's like, don't bring any hunts and God forbid any 0:18:27.119 --> 0:18:32.760 del Monty ketchup. It's outshold, it's Heinz Heinz Hines in 0:18:32.840 --> 0:18:35.800 my house and uh it is far and away the 0:18:35.800 --> 0:18:37.960 the leader. I think they have what like sixty or 0:18:38.000 --> 0:18:41.080 so percent of the market share that's in the US. 0:18:41.200 --> 0:18:44.439 They have about thirty of the global market. So like 0:18:44.480 --> 0:18:50.320 not bad Hines is synonymous literally with Ketchup around the world. 0:18:50.640 --> 0:18:53.640 That's everybody knows Hinz ketchup. Right. We should have gotten 0:18:53.680 --> 0:18:55.399 them as a sponsor, Yeah, we should, But then we 0:18:55.400 --> 0:18:58.760 wouldn't have been able to do a show about ketchup values. 0:18:59.119 --> 0:19:02.320 Yeah we do, We really do, Chuck, congratulations to you 0:19:02.400 --> 0:19:07.720 on your value and so um ketchup is much more standardized. 0:19:08.720 --> 0:19:13.159 Depending on who you ask, it's either incredibly toxic or 0:19:13.200 --> 0:19:17.359 actually has some health benefits. Could be both. Right, there's 0:19:17.400 --> 0:19:21.320 a I said. I think I already said that. There 0:19:21.400 --> 0:19:24.600 was a period where tomatoes were seen as medicine. Back 0:19:24.600 --> 0:19:27.400 in the day. They had tomato pills. Yeah, they had 0:19:27.400 --> 0:19:30.360 tomato pills, and actually they had ketchup pills too. There 0:19:30.440 --> 0:19:33.480 was a doctor in Ohio who stole the ideas of 0:19:33.480 --> 0:19:37.240 another doctor in Michigan and went to a guy who 0:19:37.280 --> 0:19:42.520 was selling patent medicine and said, hey, man, tomatoes are 0:19:43.240 --> 0:19:48.320 super healthy, and so by extension, ketchup should be super healthy. 0:19:48.400 --> 0:19:53.080 And I believe that they do things like UM treat 0:19:53.600 --> 0:20:00.720 indigestion by removing bile from the body, diarrhea, ketchup, got jaundice, 0:20:01.359 --> 0:20:05.000 ketchup pills, right about rhematism or headaches? Well, so this 0:20:05.080 --> 0:20:07.120 is where it starts to get a little wacky. Right. 0:20:07.200 --> 0:20:11.439 They started selling Doctor Mills compound extract of tomato, and 0:20:11.480 --> 0:20:13.960 they were successful. It's just back in eighteen thirty five, 0:20:14.000 --> 0:20:16.400 and they were successful in a bunch of imitators came 0:20:16.440 --> 0:20:21.080 on the market, and UM, all of a sudden it 0:20:21.240 --> 0:20:24.000 was not so so great any longer. Well, no, because 0:20:24.040 --> 0:20:26.600 a lot of them didn't even have tomatoes in them. 0:20:26.600 --> 0:20:30.959 They were fraudulent ketchup pills, or they were laxatives acting 0:20:31.000 --> 0:20:34.440 as laxatives, and so that caused the great tomato pill 0:20:34.480 --> 0:20:38.879 market crash of eighteen forty. But today we're much smarter 0:20:38.960 --> 0:20:41.840 and rather than catchup pills, we take tomato pills also 0:20:41.920 --> 0:20:46.000 known as lacapine supplements. Yeah, because like apinas, that's the 0:20:46.040 --> 0:20:50.040 good stuff that you're looking for that has been shown 0:20:50.080 --> 0:20:54.399 to help cancer patients specifically. I think the one that 0:20:54.440 --> 0:20:58.080 they've actually proven is prostate cancer, right, so they haven't 0:20:58.119 --> 0:21:00.880 proven it, but that one's shown there's been the most 0:21:00.920 --> 0:21:03.720 like positive studies, but even still the jury is still 0:21:03.760 --> 0:21:07.040 out on that one. But but yes, prestate cancer is 0:21:07.080 --> 0:21:10.280 the one that they roundly point to and say, lycopene 0:21:10.320 --> 0:21:12.840 really helps with this, and at least some studies have 0:21:12.920 --> 0:21:18.719 shown that they, like a pine, somehow disrupts communication between 0:21:18.760 --> 0:21:23.879 cancer cells and um it. It retards the growth of 0:21:23.880 --> 0:21:27.080 blood vessels to the cancer cells, so they don't get 0:21:27.240 --> 0:21:30.760 they can't grow as well. And apparently the body produces 0:21:30.920 --> 0:21:34.439 like apene naturally, but also readily absorbs and uses it too. 0:21:34.640 --> 0:21:38.080 And one of the great sources of lycopene is tomatoes. 0:21:38.800 --> 0:21:42.600 Lecopeine gives tomatoes, among other things, it's red color. But 0:21:43.160 --> 0:21:45.600 the amazing thing about it is, if you eat a 0:21:45.680 --> 0:21:48.760 raw tomato right now, you're not going to absorb as 0:21:48.840 --> 0:21:51.120 much like a pine as if you ate some ketchup 0:21:51.240 --> 0:21:55.360 right now. It's gotta be cooked. Yeah, it releases the likecopiner, 0:21:55.400 --> 0:21:57.879 it makes it more readily available to human body. We 0:21:57.880 --> 0:22:00.960 should say yeah, but they also say, even if it 0:22:01.000 --> 0:22:04.320 does help, it's like, you know, a little catchup on 0:22:04.359 --> 0:22:07.720 a hamburger is not nearly enough to really do you 0:22:07.720 --> 0:22:10.920 a lot of good. You know, it's something like um 0:22:11.240 --> 0:22:15.720 uh to two point five milligrams of lycopene in a 0:22:15.760 --> 0:22:18.639 table spoonful ketchup. You say, well, I'll just eat a 0:22:18.680 --> 0:22:21.160 bunch of ketchup. The problem is is if you eat, 0:22:21.160 --> 0:22:24.000 say like a half a cup about seven tablespoons of ketchup, 0:22:24.520 --> 0:22:26.720 but you just have to be a weirdo anyway to 0:22:26.760 --> 0:22:29.720 do that, you're getting about three quarters of your daily 0:22:29.760 --> 0:22:33.680 sodium intake and four key spoons of added sugar as well, 0:22:34.320 --> 0:22:39.360 where you're just better off like eating some tomato sauce instead. Yeah. 0:22:39.720 --> 0:22:44.159 But the point is if lycopene helps humans, which the 0:22:44.240 --> 0:22:46.920 jury is still out, but it looks like it's possible, 0:22:47.240 --> 0:22:50.600 then catch up actually can help humans by giving a 0:22:50.640 --> 0:22:54.480 little extra lycopene. That's right, just catch up in your 0:22:54.640 --> 0:22:59.040 on your tomato sauce. Yeah, and all these things can 0:22:59.200 --> 0:23:04.720 add up time. So Ketchup was was selling well in 0:23:04.760 --> 0:23:08.040 America post Civil War you got the tomato going. Now 0:23:08.160 --> 0:23:12.280 everyone loves it. But there was a problem early on 0:23:12.440 --> 0:23:16.240 with ketchup that took a long long time to fully solve. 0:23:17.119 --> 0:23:19.119 Um and I bet you they're still sort of working 0:23:19.160 --> 0:23:21.720 on it. Is that ketch up. Anyone who grew up 0:23:21.760 --> 0:23:25.720 in the seventies and eighties and loved ketchup at a 0:23:25.760 --> 0:23:28.760 diner would have a hard time getting the ketchup out 0:23:28.760 --> 0:23:31.760 of that glass bottle, and they were There were all 0:23:31.840 --> 0:23:34.480 kinds of tricks. I remember. One of them was that 0:23:34.600 --> 0:23:37.399 if you tapped on the fifty seven and the on 0:23:37.480 --> 0:23:40.560 the label was that it that it would come out better. 0:23:42.000 --> 0:23:45.399 Then you had the jackass who would just smashed the 0:23:45.400 --> 0:23:49.240 bottom of it until ketchup would shoot out all across 0:23:49.280 --> 0:23:53.840 the table. That works but not well, or the more 0:23:53.840 --> 0:23:57.359 sheepish person at the diner might stick a butter knife 0:23:57.359 --> 0:24:00.480 in there and be like, die ketchup and go and 0:24:00.560 --> 0:24:02.960 coax it out. And the reason all this is happening 0:24:03.960 --> 0:24:05.800 is because catch up and this is a good little 0:24:05.800 --> 0:24:11.680 dinner party. Factoid. UH is a non Newtonian fluid. So 0:24:11.840 --> 0:24:15.880 if you ever change your oil or or even pour 0:24:16.000 --> 0:24:18.760 water out of a cup, you will notice that all 0:24:18.840 --> 0:24:22.199 pours out at the same rate. It has a single viscosity. 0:24:22.200 --> 0:24:28.639 It's a Newtonian fluid Newton's like catch up. It can 0:24:28.680 --> 0:24:31.200 start to come out very slowly and then all of 0:24:31.240 --> 0:24:33.080 a sudden it starts picking up steam and coming out 0:24:33.080 --> 0:24:36.600 of that bottle. And that's when you know you're really cooking. Uh. 0:24:36.800 --> 0:24:41.320 That's has different external forces acting upon it to either 0:24:41.440 --> 0:24:47.960 increase or decrease that viscosity. Right, So it has multiple viscosities, 0:24:48.000 --> 0:24:51.680 which makes it a non Newtonian fluid. Right, And when 0:24:51.720 --> 0:24:55.840 you when you put force on its, specifically sheer force, 0:24:56.960 --> 0:25:01.840 it changes the viscosity. It actually decreases the viscosity of 0:25:01.840 --> 0:25:04.879 the ketchup, which increases the flow rate, which means it 0:25:04.880 --> 0:25:07.159 comes out of the bottle faster. And one of the 0:25:07.200 --> 0:25:11.560