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Speaker 1: Welcome to stuff you should know Grunhouse stuff Works dot com. Hey,

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Speaker 1: and welcome to the podcast. I'm Josh Clark. There's Chuck Bryant, Audie,

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Speaker 1: Uh high Sugar, Dunn Dune. That's a I was thinking

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Speaker 1: about the earlier at the Archie. That was an Archie song.

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Speaker 1: Oh sugar, honey, honey. Dude. See you called Pete your

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Speaker 1: girlfriend like a sugar or honey or your wife or whatever,

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Speaker 1: and it's those are all sweet things. Yeah, that all

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Speaker 1: makes sense. Did you hit your head? Yeah? I mean

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Speaker 1: you wouldn't call uh, you call your wife something bitter, right, like? Um,

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Speaker 1: like Korean melon. I was trying to think of something bitter.

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Speaker 1: I couldn't think of anything. Come here, my little Korean melon.

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Speaker 1: I bet someone said that. Who I don't know someone Korean.

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Speaker 1: Oh and Korea they just call it melons. That's true. Man,

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Speaker 1: this is the worst start ever. This is the worst ever.

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Speaker 1: I knew we would achieve it. We've been building towards well.

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Speaker 1: We top ourselves every episode. Um, Chuck, Yes, have you

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Speaker 1: ever tasted sugar? I have. I'm trying to bring it

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Speaker 1: back from the break. Yes I have, I have to.

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Speaker 1: Sugar is a big popular sweetener these days, it is

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Speaker 1: uh and it's been around for a while. I don't

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Speaker 1: know if you know this or not, but apparently they

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Speaker 1: think sugar is indigenous to the island known as New

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Speaker 1: Guinea and the South Pacific around Polynesia, and um that

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Speaker 1: as long as five thousand to eight thousand years ago

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Speaker 1: the Polynesians were cultivating it and going like this is

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Speaker 1: the jam sweet and yummy and sweet energy and makes

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Speaker 1: us fat. Remember that Simpsons were We're I guess Bart

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Speaker 1: grows up to be like a paid taste tester. Yeah, yeah,

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Speaker 1: and like he drinks that soda and like turns into

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Speaker 1: like this horrible, huge, disfigured thing, and he goes sweet

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Speaker 1: and the guy with the clipboard goes pleasing taste some monsterism,

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Speaker 1: you remember, I don't remember that. It was great? Was

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Speaker 1: that the one where they was there all of their

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Speaker 1: future selves? No, it was like just a momentary daydream

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Speaker 1: and it goes back to like his normal self and

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Speaker 1: he's like cool, like he can't wait to grow up

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Speaker 1: to be a professional taste as you know the table

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Speaker 1: reading we set out on that should be coming out.

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Speaker 1: I can't wait this year, right, it was a good one. Yeah,

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Speaker 1: it should be coming out. It's exciting. I'm excited. We

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Speaker 1: can't say what it's about. No, I don't know if

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Speaker 1: we can. We're just covering. We're gonna air on the

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Speaker 1: side of caution because the last one you want us

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Speaker 1: for the symptoms to be mad at us after all

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Speaker 1: these years for real? Yeah, alright, So where are we sugar?

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Speaker 1: So I guess it. Apparently I island hopped from New

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Speaker 1: Guinea across Polynesia, made its way up to Indonesia, and

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Speaker 1: then finally landed in India. And when it was in India,

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Speaker 1: it really started to spread. Everything spread from India back

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Speaker 1: then trade routes, and thanks to the Crusades, it was

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Speaker 1: brought to Western Europe. Well even before that, the Persians

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Speaker 1: started conquering the land and they encountered sugar and brought

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Speaker 1: that with them, that's right. And then you got Columbus,

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Speaker 1: that jerk brought sugarcane itself to the Caribbean and said,

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Speaker 1: you know, like some some roots samplings, and said let's

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Speaker 1: try and plant this stuff here. And it turned out

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Speaker 1: it was a great place to plant sugarcane. It really was,

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Speaker 1: because sugar cane is a tropical plant. The cane you

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Speaker 1: can't grow it any just anywhere, but you can grow

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Speaker 1: it in places like South America, the Caribbean, South Africa,

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Speaker 1: southern United States, hot places, India, as we already mentioned.

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Speaker 1: And it just kind of spread like wildfire across the world,

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Speaker 1: especially once it came to what's known as the New World,

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Speaker 1: like you said via Columbus. Unfortunately, it also was and

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Speaker 1: it became an agent of slavery. Yes, uh, it certainly did.

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Speaker 1: It fueled the slave trade for quite a while. Um.

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Speaker 1: And then by seventeen fifty there were a hundred and

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Speaker 1: twenties sugar refineries in Britain. They called it white gold,

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Speaker 1: and uh, it was up until that point it had

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Speaker 1: been kind of a luxury. Well a little before that

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Speaker 1: it be it became a little more widespread. It was

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Speaker 1: a complete luxury. Like literally it was for royalty pretty much.

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Speaker 1: It was so rare and hard to come by. Um.

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Speaker 1: Apparently the first enter, the first Seaborn International Sugar Exchange

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Speaker 1: was between Ennis and England in thirteen nineteen. I saw

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Speaker 1: that Venice was the first place where they were like

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Speaker 1: refining it really well, right, and the Venetians where that

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Speaker 1: was a merchant city if there ever was one, So

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Speaker 1: they were selling it and one of the places they sold,

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Speaker 1: the first place they sold it to overseas was England

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Speaker 1: and it was in thirteen nineteen, and they sold fifty

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Speaker 1: tons for what's the equivalent of about eleven million dollars today,

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Speaker 1: And that's tons with an N N E. I'm sure

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Speaker 1: so yes, and right now you could get that for

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Speaker 1: about twenty thousand dollars. It was eleven million dollars back then,

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Speaker 1: so it was very, very expensive. But then two things

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Speaker 1: happened that opened the sugar industry and made it available

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Speaker 1: to the general public. Uh. The Reformation, which actually, strangely

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Speaker 1: led to a decrease in honey because monasteries were the

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Speaker 1: major producers of honey. Monks kept bees, and the Reformation

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Speaker 1: led to enclosure of a lot of monasteries. And um. Secondly,

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Speaker 1: sugar just became more available. Like those two things happened

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Speaker 1: at the same time, and all of a sudden it

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Speaker 1: was something that the average person could get their hands on,

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Speaker 1: that's right. And it actually led to a huge increase

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Speaker 1: in tea consumption. Oh yeah, because before then people drank tea,

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Speaker 1: but once they started putting sugar in their tea, they

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Speaker 1: were like, we love tea, and that's when it became

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Speaker 1: like the the national drink of Great Britain. Man, I

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Speaker 1: love a good English tea with a little cream and

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Speaker 1: a little sugar in it. Just delicious, your t guy,

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Speaker 1: I like the Herby kind more, no, I like it

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Speaker 1: all man. I love green tea, I love English breakfast tea.

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Speaker 1: You love black tea. I'll even do a little. I'll

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Speaker 1: try it up every now and then I'm I'm into

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Speaker 1: all of it. That's a wild sidewalk, uh. And from

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Speaker 1: about eighteen fifteen there was a lot of warring going

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Speaker 1: on in Europe and there were naval blockades by Britain

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Speaker 1: that basically Europe needed that sugar fix and they were like,

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Speaker 1: but you can't cut us off. Love sugar now. And

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Speaker 1: so in seventy seven they realized that the sugar beat,

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Speaker 1: which is the other way you can get sugar, was

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Speaker 1: a great way to do it. And that's how they

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Speaker 1: get their sugar today still. And the beat is um

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Speaker 1: looks like a beat that's not purple. It's a root, right,

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Speaker 1: and it grows up out of the ground, looks like

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Speaker 1: a little uh, just sort of whitish light brown look, yeah,

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Speaker 1: sort of like a turnip, but it's sweet. It is

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Speaker 1: about seventeen of the sugar beet is uh can eventually

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Speaker 1: become sugar as opposed to only about ten in the cane,

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Speaker 1: which I thought was unusual. Yeah, so you have these

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Speaker 1: two plants that can be processed separately, independently and both

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Speaker 1: will produce is sugar indistinguishable to the average person. And

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Speaker 1: the reason why I chuck, The reason why that why

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Speaker 1: it would be indistinguishable is because all plants have sugar.

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Speaker 1: That's right. It's a carbohydrate, a simple carbohydrate, and um.

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Speaker 1: Sugar is a part of photosynthesis. But you can't go

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Speaker 1: out and get, you know, a blade of switch grass

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Speaker 1: and get enough sugar out of it to make sugar,

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Speaker 1: even though the sugar in it, it's only abundant enough

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Speaker 1: in the beet in the cane to really produce sugar.

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Speaker 1: Sugar exactly. But sugars is kind of this um. It's

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Speaker 1: it's a molecule that powers the earth. Yeah, really like humans,

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Speaker 1: plants everything gets is powered by sugar. It's pretty neat.

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Speaker 1: It is pretty neat. Uh. It is also as a

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Speaker 1: you can be used it as a preservative. UM. It

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Speaker 1: prevents bacteria from growing in jam um sometimes you can

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Speaker 1: change the texture. They use it as like a food

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Speaker 1: editive to make something look and feel different, not only

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Speaker 1: just taste different. They're like, this doesn't put fuzzy little

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Speaker 1: jackets on people's teeth when they add some sugar. And

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Speaker 1: our favorite use of sugar is to make us accelerates fermentation.

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Speaker 1: And my favorite uses of sugar are to make booze

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Speaker 1: and to make Reese's pieces. Okay, let's not leave that out. Yeah,

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Speaker 1: it's a it's an important part of the production of

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Speaker 1: alcohol and Reese's Pieces and Reese's pieces, and it does

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Speaker 1: make the world go round. Um, And the world actually

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Speaker 1: produces quite a bit of sugar. So in this article

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Speaker 1: from a few years ago, it says that, um, the

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Speaker 1: world made about seventy eight million tons it's seventy one

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Speaker 1: metric tons of sugarcane annually. Is that accurate still? You know, well,

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Speaker 1: that's just sugarcane. But I know that sugarcane accounts for

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Speaker 1: eighty percent of sugar production about and then sugar beets

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Speaker 1: account for about um. But in I think two thousand thirteen,

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Speaker 1: the world produced a hundred and sixty five million metric

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Speaker 1: tons of sugar. Yeah, so I guess you'd have to

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Speaker 1: be a mathematician to figure out that formula, but plus

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Speaker 1: you probably have to have more info than weds this cave.

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Speaker 1: The cane sugar cane looks sort of like bamboo. The

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Speaker 1: stock does. It's a tropical grass. To the top of

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Speaker 1: it looks grassy, and it takes about a year to grow.

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Speaker 1: It takes about eighteen months from planting. But once it's planted,

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Speaker 1: you know, you cut it back to the root and

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Speaker 1: it will take another twelve months for that to grow

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Speaker 1: back up to be harvested again. So eight months is

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Speaker 1: if you plan a brand new like from from seed,

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Speaker 1: I guess grows and breaks. They call him cane brakes,

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Speaker 1: which I always think is like when the neader, like

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Speaker 1: Earth science terms cane brakes. Cane brake. Yeah, Uh, it

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Speaker 1: is grown and not always um refined near where it's grown,

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Speaker 1: but it is harvested and uh and processed initially close

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Speaker 1: to where it's grown so it doesn't rot, sort of

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Speaker 1: like like when we did coffee. Yeah, you know, you

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Speaker 1: want to do most of that stuff near where it's grown,

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Speaker 1: and there are some stuffs you have to take to

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Speaker 1: harvest sugar at least even get it to the to

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Speaker 1: the raw state. But yeah, not every processing place refines

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Speaker 1: it all the way to what we would call Yeah,

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Speaker 1: sometimes I sent to a refinery, So I guess we

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Speaker 1: can cover that in broad strokes here. But it, I mean,

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Speaker 1: it's pretty complicated. And yeah, I mean, if you're looking

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Speaker 1: for the end all, be all of how sugar is

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Speaker 1: produced and then go watching our long video on YouTube.

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Speaker 1: What was it? Remember how how um incredibly complex chocolate

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Speaker 1: making is. Remember I love all these These are some

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Speaker 1: of my favorite ones. Sugar, coffee, commodities. Yeah, the commodity sweet.

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Speaker 1: We gotta do tea. We haven't done tea, okay, and

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Speaker 1: wine we still haven't done wine yet. Yeah, that one

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Speaker 1: that just bugs me. We've got a great offer from

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Speaker 1: a nice guy. I don't have his name in my memory,

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Speaker 1: but I have his email in a safeholder. Yeah, and

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Speaker 1: he like, you need some help with this stuff. I've

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Speaker 1: got experts. We are ready to talk to you about wine.

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Speaker 1: That could That should be a sweet. That's a dense,

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Speaker 1: dense topic. All right, So sugar beets, let's talk about

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Speaker 1: that in the process. Um, Usually they're gonna extract over

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Speaker 1: the winter months between September and February, and as we

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Speaker 1: said earlier, sugar beat is about seventeen percent sugar. Yeah,

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Speaker 1: so not too bad bang for your buck wise, you know,

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Speaker 1: I mean considering the cane is only ten percent. Yeah,

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Speaker 1: I mean you could pick it up and eat it

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Speaker 1: and be like this is pretty sweet. Oh yeah seven.

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Speaker 1: I guess se if you're in Russia you could. That's true.

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Speaker 1: That's their racist pieces sugar beets. Uh, kind of stolen

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Speaker 1: international incident. No, things are tense right now, you know, Yeah,

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Speaker 1: between US and in Russia. Yeah, it's like nineteen seventies seven. Again,

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Speaker 1: well they're kicking us out of the space station. Star

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Speaker 1: Wars just came out. Uh So, if you're gonna process

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Speaker 1: sugar beech, you're gonna slice it and you're gonna put

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Speaker 1: it in hot water and you're gonna boil it, and

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Speaker 1: it's similar to sugar cane. They're gonna make a sugary juice.

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Speaker 1: Then they're gonna filter it, purify it, concentrate it, isolate

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Speaker 1: those sugars, and eventually you're gonna get sugar crystals developing

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Speaker 1: because you send that syrupy juice through what's called a centrifuge,

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Speaker 1: and that's going to separate the crystal from what is

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Speaker 1: known as the mother liquor. Whatever is left which is

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Speaker 1: one of my favorite terms. Now, when whatever is left

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Speaker 1: over that's not crystal is mother liquor like byproducts in

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Speaker 1: the original juice. And apparently that can be h extracted

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Speaker 1: a few times, I would guess, so to get all

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Speaker 1: the crystals out of it. Yeah, and I think sometimes

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Speaker 1: they need to add a little sugar dust to spur

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Speaker 1: that crystallization. Wow, it sounds like a magical process. There's

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Speaker 1: mother liquor, there's sugar dust. And actually know that you

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Speaker 1: bring up sugar dusts you know, do you remember down

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Speaker 1: in some Anna and like two thousand seven eight that

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Speaker 1: sugar refinery that exploded. It was sugar that exploded in

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Speaker 1: the Yeah, sugar dust is particular matter and when it

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Speaker 1: gets into the air, it can catch fire and explode.

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Speaker 1: And it did it blew that place sky high? Yeah?

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Speaker 1: When was that? I wrote about it when I got here,

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Speaker 1: So I would guess, like two thou seven or two

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Speaker 1: thousand and eight, what was the article like how can

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Speaker 1: sugar explode? I think I remember seeing that. We should

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Speaker 1: have touched on that or guess, but I mean, like

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Speaker 1: you should go back and check out that Now that

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Speaker 1: you realize that it was just sugar that blew the

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Speaker 1: place up. It it formed a crater. Basically, it just

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Speaker 1: blew the whole refinery and flour could do that too, right,

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Speaker 1: same principle, any particular matter I can do that, I think, Hey,

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Speaker 1: that's nutty. Yeah, um, alright, So sugarcane, it's a very

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Speaker 1: similar process. They're gonna pulverize the stalk um, add water

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Speaker 1: and lime and that's gonna be your syrupy sweet juice

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Speaker 1: and not lime like limestone. Yeah, not like squeeze limes

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Speaker 1: into it. If I had to double check. No, you're right,

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Speaker 1: because it's tropical, you know exactly. Uh. And they're also

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Speaker 1: going to run that through this interfuge, and you're gonna

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Speaker 1: get your mother liquor in your crystals, and that is

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Speaker 1: also going to be washed and filtered and refined further

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Speaker 1: until you get your sugary white goodness, you know. Evaporations

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Speaker 1: going on. It's it's it's one of the things that

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Speaker 1: sounds complicated, but it's actually pretty simple. It's the same

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Speaker 1: as when you're like making a simple syrup at home.

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Speaker 1: You're boiling sugar and water. It evaporates off and you're

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Speaker 1: gonna end up with something super sweet. So chuck their

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Speaker 1: byproducts to this whole process. Essentially, molasses is chief among them. Yeah,

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Speaker 1: I never knew that. Yeah, it's a byproduct that comes

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Speaker 1: from boiling sugar, right, yeah, I mean it's it's basically

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Speaker 1: the Yeah, it's it's it's the dark like that. That's

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Speaker 1: what makes brown sugar dark, or sugar in the raw

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Speaker 1: dark is molasses. Right, The molasses isn't extracted as much

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Speaker 1: as it is with refined white sugar. Fine white sugar

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Speaker 1: has zero molasses in it, like sugar in the raw

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Speaker 1: has more and more. It's less refined um. And then

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Speaker 1: the greatest byproduct of molasses is of course rum. Yeah. Yeah,

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Speaker 1: I put a little molasses in my want to make

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Speaker 1: molin barbecue sauce. Oh yeah, that's good, that's nice. Another

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Speaker 1: byproduct is called bagas, and that is um, the pulp

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Speaker 1: essentially of the cane. Are you making these words up? No?

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Speaker 1: Those are rewards. What mother looking in bagas? But gas?

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Speaker 1: We I think another process we studied. It's not it's

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Speaker 1: not central just a sugar, it's just the pulpy fibrous

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Speaker 1: matter leftover from this kind of process. I wonder what

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Speaker 1: we talked about that in was it? Was it coffee?

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Speaker 1: Now maybe maybe may be, but the BA gas is

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Speaker 1: used a gas because I think I remembers discussing whether

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Speaker 1: it's a big gass or by gas. It's b gas.

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Speaker 1: I listened to it today. Um, yeah, we definitely covered

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Speaker 1: that before. I'm starting to feel like an old man

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Speaker 1: because when you when we have seven under topics or

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Speaker 1: so oh yeah, literally vaguely familiar, but yeah, I want

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Speaker 1: to sound dumb, so you don't say anything and they

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Speaker 1: just spend the next week and going over this. I'm

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Speaker 1: telling you, one day we were going to rerecord a

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Speaker 1: show and not realize it, man, and we're going to

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Speaker 1: hear about it. Well, what was it? It was Crystal Skulls.

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Speaker 1: You know we never released that one, right, but remember

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Speaker 1: I was like, I thought, for sure we recorded this,

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Speaker 1: no Dreams. It was we went to record Dreams and

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Speaker 1: we just for it just wasn't there. So but gas

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Speaker 1: we definitely talked about. And the gas is a great

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Speaker 1: byproduct because that can be used to power the sugar refinery.

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Speaker 1: They actually burned that as fuel h to create the

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Speaker 1: steam used to power some of these machines, so that

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Speaker 1: is one way that sugar production can be green. Um. However,

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Speaker 1: mass production of anything like this isn't super green because

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Speaker 1: they're transporting stuff over large distances and there's clear cutting

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Speaker 1: of land. Well that's a big one with with sugar. Yeah,

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Speaker 1: deforestation like an Amazon, right and yeah, that's exactly right. Yeah.

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Speaker 1: So even though they're using things like the gas as

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Speaker 1: a byproduct to help power, why is that funny? Because

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Speaker 1: I always hear by gas in my head, okay anytime

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Speaker 1: you say it. But it is not a looked upon

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Speaker 1: as one of the more green products that is used

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Speaker 1: and produced. Like they have to use baby lambs to

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Speaker 1: really refine it to its whitest. Not true, Well, it

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Speaker 1: uses their souls at least, I guess, if you want

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Speaker 1: to get technical, the souls of baby lambs, and then

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Speaker 1: they're just left to wander the earth for the rest

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Speaker 1: of their natural lives, like not feeling anything. Sad. Let's

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Speaker 1: do a message break, all right, and then we'll get

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Speaker 1: into types of sugar, all right. So there's a lot

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Speaker 1: of types of sugar. There are. Um, when you think

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Speaker 1: about sugar, especially here in the West, you think, oh

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Speaker 1: that really white, like really pretty powdery granular stuff. And

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Speaker 1: that's called table sugar, and that's what's known as sucros.

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Speaker 1: That's right, And sucros is glucose and fruit toast. Sucros

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Speaker 1: also apparently occurs naturally. But there's a lot of different

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Speaker 1: types of sugar that you're gonna find in plants, uh,

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Speaker 1: and from some animals too. Yeah. Yeah, So cow's milk

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Speaker 1: contains lactose and gullactose, both of which are sugars um sucros. Again,

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Speaker 1: that's typically table sugar, but I believe you can find

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Speaker 1: that in plants. And that's glucost and fructose what you said. Yeah,

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Speaker 1: and it's even one molecule glucose, one molecule fruit toast.

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Speaker 1: Put them together, you've got sucros. That's right. Fruit toast

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Speaker 1: is commonly found in fruits. Yeah, it's also found in

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Speaker 1: honey fruit tastes. And then um, glucose. This is the

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Speaker 1: one you commonly think of when you think the body

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Speaker 1: and sugar, because glucose is what the body runs on.

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Speaker 1: And we'll talk about that a little more in depth

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Speaker 1: than a little bit. Yeah, and that's in honey and

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Speaker 1: fruits and veggies. And then something called zylos, which I've

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Speaker 1: never heard of, that's in wood and straw. It's pretty interesting. Yeah.

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Speaker 1: There's a sugar alcohol called xilattle. Yeah, that's very sweet. Yeah.

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Speaker 1: There's sugar alcohols and they supposedly um circumvent your blood sugar,

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Speaker 1: your normal metabolic blood sugar process, so they taste sweet,

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Speaker 1: but they don't have any impact on your blood sugar.

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Speaker 1: And one of them is called ziol idle Ziltal, that's

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00:20:56,440 --> 00:21:00,680
Speaker 1: the name of the product. Yeah. There's this uh Danish

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00:21:00,760 --> 00:21:04,960
Speaker 1: or Swedish gum that's like the best sugar free gum

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00:21:05,040 --> 00:21:08,040
Speaker 1: you can possibly get your hands on. It's called zielidel.

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00:21:08,240 --> 00:21:11,160
Speaker 1: It's so good. Terrible name though it is, but it's

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Speaker 1: named after the sugar, right, which apparently is based on

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00:21:15,000 --> 00:21:19,840
Speaker 1: I guess it's probably would sugar alcohol. Wow. Yeah, it's

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00:21:19,840 --> 00:21:23,560
Speaker 1: pretty creative. I didn't. I'm just recounting here, so I

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Speaker 1: know I didn't know. You didn't You weren't complimenting me. Uh.

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Speaker 1: Sugar comes in different granulations and from icing sugar, which

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00:21:33,520 --> 00:21:35,879
Speaker 1: is if you've ever heard of confection or sugar that

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Speaker 1: you daintily sprinkle on top of your um, what's it called?

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Speaker 1: What did you get at the fair? Your funnel cake?

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Speaker 1: Those are so good they are. I haven't had one

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Speaker 1: a year, so yeah, they're good. I never like I

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Speaker 1: got I don't indulge in that stuff. Man, what what

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Speaker 1: is going on? Chuck? Well, you know, I'm I'm overweight

355
00:21:56,160 --> 00:21:58,440
Speaker 1: and like it's there's just like you don't want to

356
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Speaker 1: be the overweight guy walking up to the cake stand,

357
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Speaker 1: you know, Well that's why you sneak around the back,

358
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Speaker 1: get someone else to go get it, and you eat

359
00:22:05,320 --> 00:22:10,880
Speaker 1: in the alley. Cry. I've never done that. No, i'veoid

360
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Speaker 1: that stuff. Ice Cream is my big downfall. Oh what's

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Speaker 1: your ice cream? What's your favorite? Um? Well, Ben and

362
00:22:17,840 --> 00:22:21,919
Speaker 1: Jerry's sure like, but which one, Chubby Hubby? Oh that's

363
00:22:21,920 --> 00:22:25,880
Speaker 1: a good one, ironically. Yeah, um, I gotta tell you.

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Speaker 1: Have you had Bluebell? Yeah? Okay? Blue Bell is like

365
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Speaker 1: the third best selling ice cream brand, but you can

366
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Speaker 1: only get it in like seven states, that's how good

367
00:22:38,880 --> 00:22:42,840
Speaker 1: it is. And um they have a banana pudding flavor.

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Speaker 1: That is if you're in Nevada and you can't, the

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00:22:47,160 --> 00:22:50,680
Speaker 1: closest you can get it is in Mississippi. It's worth

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00:22:50,760 --> 00:22:53,479
Speaker 1: driving there for and it's like eight bucks for like

371
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Speaker 1: a gallon or a half gallons ridiculously expensive. But it

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Speaker 1: is so good. All of their flavors are good, but

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Speaker 1: their banana putting one is like, it's just I'm about

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Speaker 1: to cry. Yeah, they're um their radio commercials have you

375
00:23:06,880 --> 00:23:09,560
Speaker 1: heard those? The songs horrible. Oh, it's the funniest stuff

376
00:23:09,560 --> 00:23:12,600
Speaker 1: you've ever heard. The TV version of it is even worse. Yeah,

377
00:23:12,600 --> 00:23:14,520
Speaker 1: it seems like a joke, Like are they serious or

378
00:23:14,600 --> 00:23:17,840
Speaker 1: is this campy? Oh they're serious. Yeah, it's like an

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Speaker 1: eighty five year old like braptist preachers in charge of

380
00:23:21,600 --> 00:23:25,640
Speaker 1: like their ads. It's it is. It's campy. It's so

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00:23:26,320 --> 00:23:28,760
Speaker 1: it's and they don't mean it. It is. For those

382
00:23:28,800 --> 00:23:31,280
Speaker 1: of you who don't know the songs, it's literally like,

383
00:23:31,520 --> 00:23:34,760
Speaker 1: you know, mama's baking the apple pie and putting in

384
00:23:34,800 --> 00:23:37,520
Speaker 1: the window sill and like the picket fences outside and

385
00:23:37,520 --> 00:23:40,399
Speaker 1: we're eating bluebell ice cream because it tastes like the

386
00:23:40,400 --> 00:23:43,359
Speaker 1: good old days. It's really funny. It rhymes more than that,

387
00:23:43,400 --> 00:23:47,399
Speaker 1: but that's just a I'm sure it's on YouTube just

388
00:23:47,440 --> 00:23:50,119
Speaker 1: type blue belt ice cream. Man. Yeah, it's good stuff.

389
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Speaker 1: Um Man. That was a nice side track. So then

390
00:23:53,640 --> 00:23:56,760
Speaker 1: you got Castor Sugar, which is larger than powdered sugar

391
00:23:56,800 --> 00:23:58,840
Speaker 1: but smaller than granulated sugar. Yeah, which I didn't know

392
00:23:58,880 --> 00:24:00,760
Speaker 1: about until like a couple of months ago. I don't

393
00:24:00,760 --> 00:24:02,760
Speaker 1: remember what recipe it was, but there was a recipe

394
00:24:02,760 --> 00:24:05,639
Speaker 1: that you mean was making that like called for castor sugar.

395
00:24:05,640 --> 00:24:08,280
Speaker 1: And she's like what both of us were, Yeah, you

396
00:24:08,320 --> 00:24:10,960
Speaker 1: apparently you can make it if like with the coffee grinder,

397
00:24:11,000 --> 00:24:13,800
Speaker 1: you can grind your regular sugar. Yes, she came across that.

398
00:24:13,840 --> 00:24:16,840
Speaker 1: I think you finally founders she ordered online or something

399
00:24:16,880 --> 00:24:20,640
Speaker 1: like that. But she making a meringue because they used

400
00:24:20,640 --> 00:24:24,280
Speaker 1: a lot of meringues. Evidently I don't remember. Maybe I

401
00:24:24,320 --> 00:24:30,880
Speaker 1: don't remember what did she need that for. I'll figure

402
00:24:30,880 --> 00:24:32,600
Speaker 1: it out on my own time and let everybody know

403
00:24:32,640 --> 00:24:35,040
Speaker 1: in the next episode. How about that rather than all

404
00:24:35,080 --> 00:24:37,600
Speaker 1: of us sitting here until I remember what the recipes

405
00:24:37,840 --> 00:24:40,400
Speaker 1: and then I pick up the phone and collar and asked, right,

406
00:24:40,840 --> 00:24:43,959
Speaker 1: that's good radio, my friend. Uh. Then you have your

407
00:24:43,960 --> 00:24:46,360
Speaker 1: granulated sugar, and this is your table sugar, and then

408
00:24:46,359 --> 00:24:49,120
Speaker 1: you've got preserving sugar, which looks sort of like sort

409
00:24:49,119 --> 00:24:52,040
Speaker 1: of rock salty. It's chunkier or like sea salt. Course,

410
00:24:52,080 --> 00:24:54,600
Speaker 1: sea salt sweeter than sea salt though, and that's used

411
00:24:54,640 --> 00:24:58,480
Speaker 1: to preserve yes much sweeter. Uh yeah, because that's another

412
00:24:58,520 --> 00:25:02,440
Speaker 1: property of sugar is it's a preservative as well. Um,

413
00:25:02,720 --> 00:25:05,960
Speaker 1: you can throw it into some jam if you want

414
00:25:06,000 --> 00:25:09,120
Speaker 1: to make an extra sweet, but it will also keep

415
00:25:09,119 --> 00:25:12,960
Speaker 1: the bacteria away at bay. That's right, which is why,

416
00:25:13,000 --> 00:25:16,400
Speaker 1: like you said, simple syrup can last for so long. Yeah,

417
00:25:16,800 --> 00:25:18,000
Speaker 1: you can just make that and put it on your

418
00:25:18,040 --> 00:25:20,879
Speaker 1: bar at rim temperature. Right. Yeah, I can keep it

419
00:25:20,880 --> 00:25:22,960
Speaker 1: in the fridge, but you you keep it on hand,

420
00:25:23,800 --> 00:25:27,399
Speaker 1: make it yourself. It's very easy. Plus also if you like,

421
00:25:27,480 --> 00:25:31,640
Speaker 1: toss some lavender in there, that lavender simple syrup which

422
00:25:31,680 --> 00:25:36,560
Speaker 1: goes with anything with gin in it. Oh, it's so good. Um,

423
00:25:36,640 --> 00:25:40,680
Speaker 1: you can put in some like all spice and some

424
00:25:41,280 --> 00:25:45,320
Speaker 1: ana seed and stuff like that. Lemon verbina, No, but

425
00:25:45,400 --> 00:25:49,280
Speaker 1: I have made lemon like just from the the peel.

426
00:25:49,680 --> 00:25:52,680
Speaker 1: Oh yeah. Lemon verbena is like just the green leaf.

427
00:25:53,000 --> 00:25:54,320
Speaker 1: We grow a lot of that in the herb garden.

428
00:25:54,320 --> 00:25:56,040
Speaker 1: And if you smash it up, it smells so good,

429
00:25:56,359 --> 00:25:57,840
Speaker 1: like I imagine it would be good muddled in a

430
00:25:57,920 --> 00:26:01,760
Speaker 1: drink if I was into that, are you not? You

431
00:26:01,840 --> 00:26:04,119
Speaker 1: know that I'm not into the cocktails. I thought you

432
00:26:04,160 --> 00:26:07,520
Speaker 1: were whiskey over ice, so you can jazz it up

433
00:26:07,520 --> 00:26:10,840
Speaker 1: a little bit here there, No, not me, okay. Uh

434
00:26:10,880 --> 00:26:12,280
Speaker 1: So I guess we should talk a little bit about

435
00:26:12,320 --> 00:26:14,600
Speaker 1: high fruc dost corn syrup. We did a whole show

436
00:26:14,640 --> 00:26:17,040
Speaker 1: on it, yeah, which you can go back and listen to.

437
00:26:17,840 --> 00:26:20,439
Speaker 1: But it bears mentioning here because there's a lot of

438
00:26:21,359 --> 00:26:24,440
Speaker 1: it gets a bad rap um and the evidence is

439
00:26:24,480 --> 00:26:28,159
Speaker 1: sort of inconclusive right now. Yeah. Yeah, I think what

440
00:26:28,200 --> 00:26:30,480
Speaker 1: we determined is it's not necessarily any worse for you

441
00:26:30,560 --> 00:26:32,760
Speaker 1: than sugar, but it's in a lot more stuff and

442
00:26:32,800 --> 00:26:34,919
Speaker 1: you may not know it. I don't remember what we

443
00:26:34,960 --> 00:26:38,560
Speaker 1: concluded what my understanding is at this point, and that

444
00:26:38,640 --> 00:26:42,200
Speaker 1: was from two thousand nine. Um, there's a really great

445
00:26:42,280 --> 00:26:44,920
Speaker 1: article on the New York Times called It's Sugar Toxic.

446
00:26:45,359 --> 00:26:47,959
Speaker 1: It's very long, but it's very in depth and it

447
00:26:48,040 --> 00:26:52,840
Speaker 1: really goes into the um the evidence that's out there

448
00:26:52,840 --> 00:26:56,160
Speaker 1: that it really is where the highlights Well, like you said,

449
00:26:56,440 --> 00:27:01,880
Speaker 1: high frue toast corn syrup isn't molecularly different very much

450
00:27:01,920 --> 00:27:06,919
Speaker 1: from sucrose, which is sugar. Most high fruit toast corn scrapper,

451
00:27:07,000 --> 00:27:11,680
Speaker 1: the stuff that's most widely used is like fruit toast

452
00:27:11,680 --> 00:27:17,920
Speaker 1: to glucoset, so that five difference um in fruit toast

453
00:27:17,920 --> 00:27:22,639
Speaker 1: shouldn't make much difference, but apparently it does. The other

454
00:27:22,760 --> 00:27:26,240
Speaker 1: aspect of high fruit toast corncerup is that that extra

455
00:27:26,240 --> 00:27:30,880
Speaker 1: fruit toasts are all that fruit toast that is processed

456
00:27:30,880 --> 00:27:33,640
Speaker 1: in the liver. Any cell in your body can process glucose.

457
00:27:34,280 --> 00:27:37,280
Speaker 1: When you eat something that has glucose in it, Uh,

458
00:27:37,440 --> 00:27:42,359
Speaker 1: your pancreas releases insulin, and insulin goes hey open up

459
00:27:42,440 --> 00:27:45,760
Speaker 1: cells and the glucoast goes in and it's converted. It's

460
00:27:45,760 --> 00:27:48,359
Speaker 1: biochemical energy is converted to a t P and then

461
00:27:49,000 --> 00:27:51,359
Speaker 1: you have this packet of energy that can be used

462
00:27:51,359 --> 00:27:54,080
Speaker 1: by any cell. Any cell can do that, which means

463
00:27:54,240 --> 00:27:58,679
Speaker 1: your entire body can metabolize glucose. Fruit toasts has to

464
00:27:58,720 --> 00:28:01,800
Speaker 1: be broken down into glue coast, and that's done in

465
00:28:01,840 --> 00:28:05,119
Speaker 1: the liver. The liver has some options to it chuck

466
00:28:06,640 --> 00:28:10,840
Speaker 1: when it's presented with fruit toast. It can use it

467
00:28:10,880 --> 00:28:14,399
Speaker 1: for energy, It can convert it into fats in the

468
00:28:14,440 --> 00:28:18,920
Speaker 1: blood stream, which are called triglycerides, or it can convert

469
00:28:18,960 --> 00:28:23,040
Speaker 1: it into fat stores fat. Right, that's if you have

470
00:28:23,080 --> 00:28:26,160
Speaker 1: too much of it, right, Yeah, now, with high fruc

471
00:28:26,200 --> 00:28:31,960
Speaker 1: toast corncerp, apparently evidence shows that when it hits the liver,

472
00:28:32,200 --> 00:28:36,680
Speaker 1: it's just automatically converted to fat, and that the speed

473
00:28:36,800 --> 00:28:42,000
Speaker 1: with which it's metabolized also has an effect on how

474
00:28:42,120 --> 00:28:46,640
Speaker 1: much or how frequently it's converted to fat. And with

475
00:28:46,720 --> 00:28:51,040
Speaker 1: high fruit toast corncerrp, it's syrup and syrup apparently hits

476
00:28:51,120 --> 00:28:54,760
Speaker 1: the liver a lot faster than say, an equal amount

477
00:28:54,800 --> 00:28:58,360
Speaker 1: of apples that you're getting fruit toast from, so it's

478
00:28:58,400 --> 00:29:01,760
Speaker 1: being converted to fat like autumn. Matically, that's why they

479
00:29:01,800 --> 00:29:04,800
Speaker 1: think that high fruc toast corn syrup is actually far

480
00:29:04,880 --> 00:29:07,320
Speaker 1: worse from you than just regular fruit toast or even

481
00:29:07,680 --> 00:29:13,000
Speaker 1: sucros table sugar. Right, while the obesity epidemic is sort

482
00:29:13,040 --> 00:29:16,120
Speaker 1: of matched year to year with the introduction of high

483
00:29:16,160 --> 00:29:19,920
Speaker 1: fruc dose corn syrup as far as increase um, so

484
00:29:20,000 --> 00:29:22,880
Speaker 1: that makes sense. I read an article today that said

485
00:29:24,160 --> 00:29:27,560
Speaker 1: that added sugars overall is the problem, whether it's high

486
00:29:27,600 --> 00:29:30,480
Speaker 1: fruc doset corn syrup or regular added sugar. Well, that's

487
00:29:30,520 --> 00:29:33,080
Speaker 1: kind of sugars in a product. That's the U s

488
00:29:33,160 --> 00:29:36,479
Speaker 1: d a's line. In the U s d A doesn't

489
00:29:36,520 --> 00:29:39,840
Speaker 1: want to upset the sugar industry or the corner Finers Association.

490
00:29:40,120 --> 00:29:44,240
Speaker 1: So that's kind of become the predominant government line, like, yeah,

491
00:29:44,320 --> 00:29:46,960
Speaker 1: everybody's eating too much sugar, that's the problem. Well, then

492
00:29:46,960 --> 00:29:49,440
Speaker 1: there's a whole group of people out there who are saying, like, no,

493
00:29:49,680 --> 00:29:53,560
Speaker 1: it's it's yeah, sure that's a problem, but this is

494
00:29:53,600 --> 00:29:57,360
Speaker 1: a an even bigger problem with high fruc tost corn syrup. Yeah,

495
00:29:57,480 --> 00:30:01,280
Speaker 1: that makes sense that it's different and it's affecting people differently, right,

496
00:30:01,360 --> 00:30:03,719
Speaker 1: and it's not the same as sugar. Well, I think

497
00:30:03,760 --> 00:30:07,560
Speaker 1: a lot of people think we're ingesting too much corn

498
00:30:07,640 --> 00:30:12,080
Speaker 1: based products. Period. We need to do g MS at

499
00:30:12,120 --> 00:30:17,160
Speaker 1: some point too, you know. Yeah, everyone keeps calling for it.

500
00:30:17,400 --> 00:30:21,320
Speaker 1: Some guys sent us a book. Yeah yeah, oh yeah, yeah.

501
00:30:21,520 --> 00:30:27,000
Speaker 1: Did you read it? No, I haven't ready. Um. Apparently

502
00:30:27,040 --> 00:30:30,600
Speaker 1: six of americans calories come from added sugars, which is

503
00:30:30,640 --> 00:30:34,760
Speaker 1: just like totally empty calories. So again, there's a there's

504
00:30:34,760 --> 00:30:39,000
Speaker 1: a big there's an argument over those numbers. Yeah, no

505
00:30:39,000 --> 00:30:45,840
Speaker 1: one really knows, but supposedly the numbers are very artificially low. Um,

506
00:30:45,880 --> 00:30:49,560
Speaker 1: and that the average American eats about nine pounds of

507
00:30:49,600 --> 00:30:54,280
Speaker 1: sugar a year. Oh yeah, yeah. Wow, and the global

508
00:30:54,360 --> 00:30:59,040
Speaker 1: average is something like UM sixty six pounds, but it's

509
00:30:59,080 --> 00:31:03,760
Speaker 1: reel something like at five pounds per person per year.

510
00:31:03,920 --> 00:31:09,200
Speaker 1: What what that's from sweets? Yeah? You last sugar packaged

511
00:31:09,200 --> 00:31:16,360
Speaker 1: foods um. Are we done with HFCs then for now? Yeah,

512
00:31:16,640 --> 00:31:18,360
Speaker 1: I go back and listen to the episode. It was

513
00:31:18,400 --> 00:31:20,760
Speaker 1: a good one, one of my favorites. Yeah, it's been

514
00:31:20,760 --> 00:31:22,000
Speaker 1: a while. I'm meant to re listen to that, but

515
00:31:22,000 --> 00:31:24,920
Speaker 1: I didn't get a chance. Um So, sugar in the

516
00:31:24,960 --> 00:31:27,120
Speaker 1: body we've and this also a harkens back to our

517
00:31:27,160 --> 00:31:33,520
Speaker 1: episode on taste. It uh corresponds molecularly on your with

518
00:31:33,560 --> 00:31:35,480
Speaker 1: your taste buds on the tongue because of the shape

519
00:31:35,480 --> 00:31:38,200
Speaker 1: of the molecule, and we talked about that the molecules

520
00:31:38,200 --> 00:31:40,800
Speaker 1: are shaped to fit. You know, when sugar hits it,

521
00:31:40,800 --> 00:31:43,440
Speaker 1: it matches up perfectly with that molecule and sends a

522
00:31:43,440 --> 00:31:46,240
Speaker 1: message said, hey, there's something sweet as opposed to salty

523
00:31:46,320 --> 00:31:52,520
Speaker 1: or bitter or sour or umami fi right, this say

524
00:31:52,560 --> 00:31:54,239
Speaker 1: is four and then names five, which I thought was

525
00:31:54,920 --> 00:31:58,000
Speaker 1: I even changed it on my sheet. Um, and they

526
00:31:58,440 --> 00:32:03,640
Speaker 1: recommend something that I do not recommend, which is uh,

527
00:32:03,760 --> 00:32:07,480
Speaker 1: if something tastes sweet in the wild, it's more likely

528
00:32:07,560 --> 00:32:10,880
Speaker 1: to be safe to eat than something bitter. Sort of true,

529
00:32:11,280 --> 00:32:13,960
Speaker 1: But you should never ever go and like in a

530
00:32:14,000 --> 00:32:17,040
Speaker 1: survival scenario and just try and eat something even a

531
00:32:17,080 --> 00:32:19,800
Speaker 1: little bit um. There's a test you can do which

532
00:32:20,160 --> 00:32:22,080
Speaker 1: I won't get into, but it involves like rubbing on

533
00:32:22,120 --> 00:32:25,240
Speaker 1: your skin first, waiting a certain amount of time. They

534
00:32:25,240 --> 00:32:27,040
Speaker 1: may be touching it to your tongue, waiting a certain

535
00:32:27,040 --> 00:32:28,920
Speaker 1: amount of time. You should never just go like I

536
00:32:28,920 --> 00:32:31,360
Speaker 1: wonder if this is edible, let me taste it. It's

537
00:32:31,400 --> 00:32:34,000
Speaker 1: not a good idea good going, even if it is sweet.

538
00:32:34,200 --> 00:32:38,320
Speaker 1: You're a survivalist. I don't know some things. So you know,

539
00:32:38,400 --> 00:32:42,320
Speaker 1: we said sugar is found in all plants, just to

540
00:32:42,440 --> 00:32:46,800
Speaker 1: varying degrees um, and plants create sugar is a byproduct

541
00:32:46,800 --> 00:32:50,360
Speaker 1: of photosynthesis, and they use it for energy for growth.

542
00:32:50,720 --> 00:32:53,880
Speaker 1: They also use it to They take sugars and turn

543
00:32:53,920 --> 00:32:57,920
Speaker 1: them into more complex sugars to use for like um

544
00:32:58,360 --> 00:33:03,240
Speaker 1: cellular structure like sell you lose um. But they also

545
00:33:03,560 --> 00:33:08,080
Speaker 1: use sugar in their nectar to attract bees and other

546
00:33:08,160 --> 00:33:12,280
Speaker 1: things to help them pollinate and and propagate their species

547
00:33:12,360 --> 00:33:15,240
Speaker 1: because it's sweet stuff. Yeah, I love it when I

548
00:33:15,280 --> 00:33:17,120
Speaker 1: see the little bee getting in there getting a little

549
00:33:17,120 --> 00:33:19,800
Speaker 1: something sweet. Yeah, I feel like they're getting a little treat,

550
00:33:21,120 --> 00:33:23,760
Speaker 1: you know, that's right, And then they're vomiting it up

551
00:33:23,760 --> 00:33:28,320
Speaker 1: and we eat it as honey. That's true. Uh, sugar

552
00:33:28,800 --> 00:33:32,160
Speaker 1: is bad for your teeth. Everyone knows that. Um. Specifically,

553
00:33:32,840 --> 00:33:36,280
Speaker 1: when you eat sugar, it's gonna form something called a

554
00:33:36,320 --> 00:33:40,280
Speaker 1: glaco protein, that little sweater on your teeth. And bacteria

555
00:33:40,320 --> 00:33:42,600
Speaker 1: love to eat that stuff and then they love to

556
00:33:42,600 --> 00:33:46,840
Speaker 1: poop out lactic acid afterwards unto your teeth. Yes, specifically

557
00:33:46,880 --> 00:33:52,120
Speaker 1: stripped a caucus mutans. That's the culprit for cavities. We've

558
00:33:52,160 --> 00:33:55,400
Speaker 1: said stripped the caucus before, and that's not a good word, no,

559
00:33:55,480 --> 00:33:58,400
Speaker 1: But there's different kinds of strut okay um, But when

560
00:33:58,440 --> 00:34:00,920
Speaker 1: they poop out that lactic acid, that's what's on your enamel,

561
00:34:00,960 --> 00:34:02,600
Speaker 1: that's what's gonna wear it on your teeth. Right, So

562
00:34:02,680 --> 00:34:04,960
Speaker 1: eating sugary stuff really is bad for your teeth. That's

563
00:34:04,960 --> 00:34:07,000
Speaker 1: not like something your mom tells you. That's a lie.

564
00:34:07,480 --> 00:34:12,400
Speaker 1: And the bacteria also provided or produces a biofilm around

565
00:34:12,440 --> 00:34:14,600
Speaker 1: all of this stuff which traps it in there and

566
00:34:14,680 --> 00:34:18,600
Speaker 1: traps in the lactic acid as well, So you're in trouble.

567
00:34:18,719 --> 00:34:24,640
Speaker 1: Yeah you're dead, not dead, but you make it diabetes. Yeah,

568
00:34:24,680 --> 00:34:28,600
Speaker 1: you can get diabetes UM from too much sugar. That

569
00:34:28,600 --> 00:34:32,160
Speaker 1: that apparently is um. It's crazy that there's a real

570
00:34:32,320 --> 00:34:36,160
Speaker 1: parallel between the six country study in the seven country

571
00:34:36,160 --> 00:34:38,560
Speaker 1: study that we talked about, in the paleo diet episode

572
00:34:38,560 --> 00:34:43,560
Speaker 1: of fats. Apparently there was a rival all along that

573
00:34:43,800 --> 00:34:48,200
Speaker 1: said it's not fat, it's sugar. Like we're both after

574
00:34:48,280 --> 00:34:50,840
Speaker 1: the same problem. But this guy went after fats, this

575
00:34:50,920 --> 00:34:53,719
Speaker 1: other guy went after sugar. And now they're starting to think,

576
00:34:53,760 --> 00:34:56,520
Speaker 1: like now that they're thinking it's not fats after all

577
00:34:56,600 --> 00:34:59,400
Speaker 1: that contributed to like heart disease and obesity that they

578
00:34:59,400 --> 00:35:02,480
Speaker 1: think is actually sugar. And the the way that it's

579
00:35:02,480 --> 00:35:07,759
Speaker 1: sugar is through something called metabolic syndrome, to where if

580
00:35:07,800 --> 00:35:11,200
Speaker 1: you eat too much sugar, your body becomes resistant to insulin.

581
00:35:11,239 --> 00:35:13,719
Speaker 1: And remember insulin gets glucose out of the blood stream

582
00:35:13,760 --> 00:35:16,759
Speaker 1: and into your cells and is converted to energy. Well,

583
00:35:16,880 --> 00:35:20,120
Speaker 1: if your body starts sucking at doing that, then you

584
00:35:20,160 --> 00:35:23,160
Speaker 1: have a lot more glucose in your blood stream, which

585
00:35:23,200 --> 00:35:26,280
Speaker 1: means you're pancreas is producing more and more insulin. Insulin,

586
00:35:26,360 --> 00:35:30,440
Speaker 1: remember triggers fat storage. So you have more and more insulin,

587
00:35:30,640 --> 00:35:32,920
Speaker 1: you have more and more fat storage, you have obesity,

588
00:35:33,080 --> 00:35:35,640
Speaker 1: you have heart disease. And they think that possibly the

589
00:35:35,719 --> 00:35:41,640
Speaker 1: number one contributor to heart attacks is metabolic syndrome and

590
00:35:41,719 --> 00:35:47,520
Speaker 1: not necessarily saturated fats. Right. Interesting, But as a result

591
00:35:47,560 --> 00:35:51,640
Speaker 1: of this aside result is insulin, you develop your diabetes.

592
00:35:51,960 --> 00:35:55,400
Speaker 1: Type two diabetes is the result of insulin resistance where

593
00:35:55,440 --> 00:35:58,879
Speaker 1: you have to inject insulin into your body because your

594
00:35:58,920 --> 00:36:02,440
Speaker 1: body is not producing enough any longer because it's overtaxed

595
00:36:02,440 --> 00:36:05,040
Speaker 1: your pancreases. Yeah, we got a lot of great responses

596
00:36:05,040 --> 00:36:08,120
Speaker 1: from the Paleo episode. It was a really interesting one. Yeah,

597
00:36:08,200 --> 00:36:11,760
Speaker 1: and people saying, like, dudes, we know so little still

598
00:36:11,800 --> 00:36:16,160
Speaker 1: about nutrition, and things are changing so much with the

599
00:36:16,239 --> 00:36:17,719
Speaker 1: things we eat and put in our body that it's

600
00:36:17,719 --> 00:36:20,360
Speaker 1: hard to keep up. Which is why it's so insulting

601
00:36:20,440 --> 00:36:23,800
Speaker 1: when some industry that has a vested interest in so

602
00:36:23,960 --> 00:36:26,000
Speaker 1: they got all figured out. Yeah, and don't worry about it,

603
00:36:26,080 --> 00:36:29,360
Speaker 1: just keep eating it. You know that That's that's insulting,

604
00:36:30,400 --> 00:36:34,880
Speaker 1: all right? Can sugar power your car? Yes, how I'll explain.

605
00:36:35,360 --> 00:36:39,880
Speaker 1: There's a couple of ways. Um, so there's sugar based ethanol,

606
00:36:40,360 --> 00:36:44,560
Speaker 1: which Brazil was basically running on for many years. I

607
00:36:44,560 --> 00:36:47,719
Speaker 1: didn't realize that they're big into flex fuels and ethanol.

608
00:36:47,800 --> 00:36:51,560
Speaker 1: They were basically energy independent in the first decade of

609
00:36:51,640 --> 00:36:55,440
Speaker 1: the twenty one century because they said, we're tired of

610
00:36:55,480 --> 00:36:59,440
Speaker 1: being dependent on foreign oil. Let's figure something out. And

611
00:36:59,480 --> 00:37:04,640
Speaker 1: they did. They put all they Yeah, they started looking

612
00:37:04,680 --> 00:37:08,239
Speaker 1: into sugarcane, making ethanol from sugarcane, and you know there's

613
00:37:08,280 --> 00:37:12,400
Speaker 1: like corn based ethanol, which UM Chris Pallette and I

614
00:37:12,440 --> 00:37:15,319
Speaker 1: talked about in the Grass Lena episode, remember that. And

615
00:37:15,360 --> 00:37:20,239
Speaker 1: apparently ethanol made from sugarcane as eight hundred times more

616
00:37:20,360 --> 00:37:23,520
Speaker 1: energy output. And so they were making ethanol in a

617
00:37:23,800 --> 00:37:28,400
Speaker 1: In two thousand eight of the fuel sold in Brazil

618
00:37:28,520 --> 00:37:31,200
Speaker 1: was ethanol. That's awesome, made from sugarcane right there in

619
00:37:31,239 --> 00:37:36,000
Speaker 1: the country. Well, then gas prices lowered and UM people

620
00:37:36,040 --> 00:37:40,280
Speaker 1: started using gas again because they'll use whatever's cheapest. But Brazil,

621
00:37:40,520 --> 00:37:44,040
Speaker 1: even though it's on its heels, the ethanol industry there

622
00:37:44,200 --> 00:37:48,319
Speaker 1: is they proved it's a completely viable alternative fuel. Yeah.

623
00:37:48,400 --> 00:37:51,920
Speaker 1: The problem though, again with UM refining more and more

624
00:37:51,960 --> 00:37:57,480
Speaker 1: sugar for these purposes is the deforestation and worker wages.

625
00:37:57,640 --> 00:38:01,279
Speaker 1: And I feel like anytime we've covered in commodity like this,

626
00:38:01,920 --> 00:38:04,640
Speaker 1: there's some workers somewhere in the world getting screwed over,

627
00:38:05,600 --> 00:38:08,040
Speaker 1: and sugar is definitely not any stranger to that process. Well.

628
00:38:08,080 --> 00:38:11,560
Speaker 1: Also it drives up food prices too. Yeah. Um, because

629
00:38:11,600 --> 00:38:15,440
Speaker 1: if if there's two different huge sectors competing for the

630
00:38:15,480 --> 00:38:18,600
Speaker 1: same commodity like there, it's going to drive the price

631
00:38:18,600 --> 00:38:21,160
Speaker 1: of that commodity up. Yeah, that's true. So if you

632
00:38:21,200 --> 00:38:25,080
Speaker 1: have energy and food right going after sugar prices, sugar

633
00:38:25,160 --> 00:38:28,000
Speaker 1: goes up. Right. I wish people could have seen that demonstration.

634
00:38:28,160 --> 00:38:30,840
Speaker 1: It really brings it home. Uh. And what else is

635
00:38:30,880 --> 00:38:33,799
Speaker 1: the other I remember? I think we talked about this too, Uh,

636
00:38:33,960 --> 00:38:40,880
Speaker 1: sugar devouring microorganisms basically feeding on sugar and making energy

637
00:38:40,880 --> 00:38:44,160
Speaker 1: in the process. Yeah, that's a like viable way in

638
00:38:44,200 --> 00:38:46,520
Speaker 1: the future maybe to power things. Yeah, so there's a

639
00:38:46,560 --> 00:38:51,560
Speaker 1: certain certain types of microbes are more sugar hungry than others.

640
00:38:52,080 --> 00:38:55,000
Speaker 1: But yeah, when they're eating sugar, they managed to separate

641
00:38:55,000 --> 00:38:59,680
Speaker 1: electrons and loosening loosen electrons and as the electrons flow,

642
00:39:00,280 --> 00:39:03,560
Speaker 1: As we mentioned in our electricity episode, the flow of

643
00:39:03,600 --> 00:39:08,400
Speaker 1: electrons is electricity. So if you direct that flow across

644
00:39:08,480 --> 00:39:11,000
Speaker 1: like some something that can use it. You create a current.

645
00:39:11,719 --> 00:39:15,719
Speaker 1: And the cool thing about microbial fuel cells is when

646
00:39:15,920 --> 00:39:20,360
Speaker 1: that electron makes it to the other side, it um

647
00:39:20,400 --> 00:39:24,000
Speaker 1: combines to form water. So that's the byproduct, right this,

648
00:39:24,160 --> 00:39:28,120
Speaker 1: So it it truly is a very um environmentally friendly

649
00:39:28,200 --> 00:39:30,719
Speaker 1: alternative fuel. Yeah, we did that. We covered that at

650
00:39:30,719 --> 00:39:34,399
Speaker 1: some point too. I remember, it's our world is getting

651
00:39:34,440 --> 00:39:41,160
Speaker 1: smaller because we're explaining it. That's right. You got anything else? No,

652
00:39:41,400 --> 00:39:47,040
Speaker 1: I don't think so. Mother, liquor, the gas, all these

653
00:39:47,040 --> 00:39:49,120
Speaker 1: words I made up just for the show. You did

654
00:39:49,160 --> 00:39:52,319
Speaker 1: good with the making up the words, man. Thanks. Yeah,

655
00:39:52,400 --> 00:39:56,000
Speaker 1: I don't have anything else, chuck um. But if you

656
00:39:56,040 --> 00:39:58,239
Speaker 1: want to learn more about sugar, I'm sure there's some

657
00:39:58,280 --> 00:40:00,880
Speaker 1: words we left out of this article. You can type

658
00:40:00,920 --> 00:40:04,360
Speaker 1: sugar into the search bar at how stuff works dot com.

659
00:40:04,440 --> 00:40:08,000
Speaker 1: And uh, since I said search bar, it's time for

660
00:40:08,000 --> 00:40:12,919
Speaker 1: a listener mail. I'm gonna call this refuting listener mail.

661
00:40:14,239 --> 00:40:17,200
Speaker 1: We read a listener mail from a creationist not too

662
00:40:17,200 --> 00:40:22,040
Speaker 1: long ago, man, that got a certain response from some quarters. Yeah,

663
00:40:22,120 --> 00:40:23,719
Speaker 1: so then a lot of people right in responding to

664
00:40:23,760 --> 00:40:26,080
Speaker 1: that listener mail. So we might just continue this for

665
00:40:26,120 --> 00:40:29,719
Speaker 1: the next year just reading rebuttals. H Hey, guys, you

666
00:40:29,760 --> 00:40:32,680
Speaker 1: receive an email from a creationist explaining that both creationists

667
00:40:32,680 --> 00:40:36,080
Speaker 1: and scientists believe in natural selection, and that both groups

668
00:40:36,160 --> 00:40:39,880
Speaker 1: believe in micro evolution but disagree on macro evolution. What

669
00:40:39,960 --> 00:40:42,080
Speaker 1: the person did not mention is that macro and micro

670
00:40:42,239 --> 00:40:46,000
Speaker 1: evolution describe the same process of natural selection, just on

671
00:40:46,040 --> 00:40:50,080
Speaker 1: different timetables. Uh. Micro a short term, macro's long term.

672
00:40:50,120 --> 00:40:52,880
Speaker 1: It simply does not make sense that natural selection works

673
00:40:52,920 --> 00:40:55,360
Speaker 1: on the short term, but it's somehow reversed on the

674
00:40:55,360 --> 00:40:59,840
Speaker 1: long term. Natural selection introduces changes to a population subgroup

675
00:41:00,239 --> 00:41:02,160
Speaker 1: as they adapt to their environment, but the changes are

676
00:41:02,160 --> 00:41:06,160
Speaker 1: small the population subgroup can naturally breed with the original population.

677
00:41:06,600 --> 00:41:10,359
Speaker 1: That is micro revolution. Once it changes are significant enough

678
00:41:10,400 --> 00:41:13,720
Speaker 1: that the subgroup can no longer naturally and successfully breed

679
00:41:13,719 --> 00:41:17,440
Speaker 1: with the parent population, the subgroup is considered a new species.

680
00:41:17,520 --> 00:41:21,160
Speaker 1: That's the special event that it's macro evolution. To believe

681
00:41:21,160 --> 00:41:24,320
Speaker 1: in micro and not macro is to ignore how nature works.

682
00:41:25,040 --> 00:41:28,279
Speaker 1: Say you put two separate populations of the same species

683
00:41:28,360 --> 00:41:32,120
Speaker 1: put in very different environments. Each population would slowly adapt

684
00:41:32,160 --> 00:41:35,200
Speaker 1: to its new environment and change over time. Micro evolution,

685
00:41:35,560 --> 00:41:38,760
Speaker 1: each group will become better adapted to its new environment,

686
00:41:38,800 --> 00:41:41,120
Speaker 1: and the differences between the two groups will only grow

687
00:41:41,440 --> 00:41:44,600
Speaker 1: in time. However, if you don't believe in macro revolution,

688
00:41:45,080 --> 00:41:47,560
Speaker 1: you don't believe in new species. So you have to

689
00:41:47,600 --> 00:41:50,840
Speaker 1: believe that no matter how different each group becomes, nature

690
00:41:50,880 --> 00:41:54,480
Speaker 1: does not work like this. Also, the previous writer claimed

691
00:41:54,480 --> 00:41:58,200
Speaker 1: to be a creationist botanist, and that is like a

692
00:41:58,280 --> 00:42:00,799
Speaker 1: doctor that does not believe in germ the ri I'm

693
00:42:00,840 --> 00:42:02,879
Speaker 1: sure they might exist, but I would definitely take their

694
00:42:02,880 --> 00:42:07,839
Speaker 1: expertise with a large dose of salt. Quite a rebuttal. Yeah,

695
00:42:07,880 --> 00:42:09,680
Speaker 1: and I didn't have a name. I feel bad, so

696
00:42:09,760 --> 00:42:14,160
Speaker 1: I'm just I'm gonna say thanks you, thanks Richard Dawkins.

697
00:42:14,680 --> 00:42:20,160
Speaker 1: I appreciate that. So the evolutionists have rebutted, what say

698
00:42:20,239 --> 00:42:24,640
Speaker 1: you creationists? Let us know? And everybody stopped tweeting and

699
00:42:25,040 --> 00:42:29,240
Speaker 1: sending emails about how dare we put a creationist views

700
00:42:29,360 --> 00:42:32,480
Speaker 1: on and listener mail? Yeah. Yeah, it's no way to

701
00:42:32,520 --> 00:42:35,920
Speaker 1: go through life trying to silence your opponents. Yeah, you

702
00:42:36,080 --> 00:42:38,520
Speaker 1: debate and engage. I was surprised there were a lot

703
00:42:38,560 --> 00:42:41,799
Speaker 1: of people that said you shouldn't give equal time to

704
00:42:41,920 --> 00:42:45,960
Speaker 1: this stuff because it's just not true. Yeah, somebody said, Um,

705
00:42:46,120 --> 00:42:52,680
Speaker 1: I thought discoveries stood for something interesting. Yeah, well, hey,

706
00:42:52,400 --> 00:42:56,680
Speaker 1: I think debate is healthy and they think you're not

707
00:42:56,800 --> 00:43:00,800
Speaker 1: right either, So like you know, yep, debate is healthy,

708
00:43:00,880 --> 00:43:05,279
Speaker 1: Chuck exactly. Um. If not, Bill and I wouldn't have

709
00:43:05,280 --> 00:43:10,160
Speaker 1: done it, boom. If you want to contribute to the debate,

710
00:43:10,280 --> 00:43:12,000
Speaker 1: we want to hear from you. You can tweet to

711
00:43:12,040 --> 00:43:14,120
Speaker 1: us at s y SK podcast. You can join us

712
00:43:14,120 --> 00:43:16,520
Speaker 1: on Facebook dot com, slash stuff you Should Know, send

713
00:43:16,560 --> 00:43:19,120
Speaker 1: us an email to Stuff Podcast at how stuff Works

714
00:43:19,160 --> 00:43:21,839
Speaker 1: dot com, and as always, check us out at our

715
00:43:21,880 --> 00:43:29,280
Speaker 1: home on the web, Stuff you should Know dot com

716
00:43:29,320 --> 00:43:31,719
Speaker 1: for more on this and thousands of other topics. Does

717
00:43:31,760 --> 00:43:40,520
Speaker 1: it how stuff Works dot com