1 00:00:04,120 --> 00:00:06,320 Speaker 1: Hey, welcome to the short stuff. I'm Josh and there's 2 00:00:06,440 --> 00:00:09,200 Speaker 1: Chuck and we're just sucking on sardines. And this short 3 00:00:09,240 --> 00:00:12,960 Speaker 1: stuff because Jerry's sitting in for Dave. This means it's 4 00:00:12,960 --> 00:00:15,000 Speaker 1: short stuff about sardines. 5 00:00:15,280 --> 00:00:15,720 Speaker 2: That's right. 6 00:00:16,360 --> 00:00:18,599 Speaker 3: I picked this because a couple of weeks ago you 7 00:00:18,680 --> 00:00:21,080 Speaker 3: mentioned sardines because I had mentioned I'd been eating tinned 8 00:00:22,160 --> 00:00:25,959 Speaker 3: like salmon and tuna for lunches. For light lunches, you said, 9 00:00:25,960 --> 00:00:29,080 Speaker 3: try sardines. I got said, I got some sardines, and 10 00:00:29,160 --> 00:00:30,760 Speaker 3: I tried them today finally. 11 00:00:31,280 --> 00:00:33,239 Speaker 2: Yeah, and I have to say this. 12 00:00:33,560 --> 00:00:37,640 Speaker 3: I liked, like the flavor was was good, okay, but 13 00:00:37,760 --> 00:00:39,520 Speaker 3: I got skithed out. 14 00:00:40,440 --> 00:00:42,199 Speaker 1: Yeah, the same thing happens to me. Man. I have 15 00:00:42,400 --> 00:00:47,400 Speaker 1: zero recollection of telling you to try sardines, and I 16 00:00:47,440 --> 00:00:51,519 Speaker 1: find them difficult to eat because of the texture. 17 00:00:51,840 --> 00:00:53,599 Speaker 2: You did not mention any of that when you told 18 00:00:53,640 --> 00:00:54,400 Speaker 2: me to try sardines. 19 00:00:54,400 --> 00:00:56,800 Speaker 1: I don't know what you're talking about. I'm not sick 20 00:00:57,360 --> 00:00:59,560 Speaker 1: last week or the week before. That is bizarre. 21 00:00:59,600 --> 00:01:01,360 Speaker 2: I think you're even like, oh, sardines are good, go 22 00:01:01,360 --> 00:01:01,840 Speaker 2: go eat them. 23 00:01:02,120 --> 00:01:05,280 Speaker 1: Huh. That sounds like me. Yeah, but like one part 24 00:01:05,319 --> 00:01:06,760 Speaker 1: of my brain was saying it, and the rest of 25 00:01:06,800 --> 00:01:08,680 Speaker 1: my brain didn't even know that. I just said it. 26 00:01:09,120 --> 00:01:10,480 Speaker 2: Yeah, So the idea was too. 27 00:01:10,720 --> 00:01:12,200 Speaker 3: I got some bagels when I was just in New 28 00:01:12,280 --> 00:01:16,040 Speaker 3: York from my favorite Essa bagel. Everything's bring him home 29 00:01:16,040 --> 00:01:17,880 Speaker 3: in the suitcase, put him in the freezer, cut in half, 30 00:01:17,880 --> 00:01:19,679 Speaker 3: put him in the freezer. Because eating a whole giant 31 00:01:19,680 --> 00:01:22,440 Speaker 3: bagel like that is a lot. So yeah, I put 32 00:01:22,480 --> 00:01:24,560 Speaker 3: a like for lunch. Sometimes I'll do a half a 33 00:01:24,560 --> 00:01:28,960 Speaker 3: bagel with like maybe sometimes nothing, just a half a bagel, 34 00:01:29,080 --> 00:01:31,839 Speaker 3: or sometimes I'll put some of that tinned tuna on top. 35 00:01:32,360 --> 00:01:34,400 Speaker 3: So I was like, today, I'm gonna throw some sardines 36 00:01:34,440 --> 00:01:36,520 Speaker 3: on that, but let me try him first. And I 37 00:01:36,600 --> 00:01:38,479 Speaker 3: tried them, and I'm glad I didn't waste that bagel 38 00:01:38,520 --> 00:01:41,160 Speaker 3: because I couldn't do it. Man, they skied me out, 39 00:01:41,160 --> 00:01:42,760 Speaker 3: but the flavor was still fine. It was hard to 40 00:01:42,760 --> 00:01:45,479 Speaker 3: describe why it sciwed me. I guess because they're tiny 41 00:01:45,560 --> 00:01:46,720 Speaker 3: little fish looking at you. 42 00:01:47,080 --> 00:01:49,800 Speaker 1: Well, that's the thing. Yeah, it's a whole little fish. 43 00:01:49,880 --> 00:01:52,520 Speaker 1: They don't grind it up like tuna or salmon or 44 00:01:52,520 --> 00:01:56,279 Speaker 1: anything like that. Like it's a little fish in a tray, 45 00:01:56,320 --> 00:01:59,680 Speaker 1: a metal tray that didn't sciv me out again. It's 46 00:01:59,680 --> 00:02:02,680 Speaker 1: the sure the taste is fine, Like they smell way 47 00:02:02,720 --> 00:02:06,160 Speaker 1: more fishy than they taste, and their taste is fine. 48 00:02:06,320 --> 00:02:08,240 Speaker 2: It wasn't unlike tuna taste wise. 49 00:02:08,560 --> 00:02:12,119 Speaker 1: No, it's no. And it's certainly nothing like anchovies, which 50 00:02:12,160 --> 00:02:14,280 Speaker 1: are definitely their own thing and they're good in their 51 00:02:14,280 --> 00:02:18,600 Speaker 1: own way. It's nothing like that. I saw some recipes 52 00:02:18,680 --> 00:02:22,639 Speaker 1: because I got into sardines before I ever tried them, 53 00:02:23,040 --> 00:02:26,280 Speaker 1: and we still have cans left from years back, and 54 00:02:26,360 --> 00:02:29,160 Speaker 1: I'm always looking for ways to use them up. And 55 00:02:29,240 --> 00:02:31,320 Speaker 1: I found that you can just fry them up like 56 00:02:31,560 --> 00:02:34,760 Speaker 1: a Spanish tapis is to fry them. Yeah, And I'm like, 57 00:02:34,919 --> 00:02:37,160 Speaker 1: if they crisp up a little bit, I might be 58 00:02:37,200 --> 00:02:38,600 Speaker 1: able to handle them. 59 00:02:38,560 --> 00:02:40,519 Speaker 2: Better, agreed, and grilling them. 60 00:02:40,800 --> 00:02:42,720 Speaker 3: Had I maybe just place some on that bagel and 61 00:02:42,760 --> 00:02:44,799 Speaker 3: toasted it in the toast drub and it might have 62 00:02:44,880 --> 00:02:45,600 Speaker 3: been a little better. 63 00:02:47,000 --> 00:02:49,480 Speaker 2: But yeah, I'm with you. So we're talking sardines. 64 00:02:49,600 --> 00:02:52,919 Speaker 3: Yeah, these are tiny little fish, of course, very silvery. 65 00:02:53,600 --> 00:02:55,520 Speaker 3: They are very nutrient dents, which we're going to talk 66 00:02:55,520 --> 00:02:58,320 Speaker 3: about because they're actually pretty good for you, and you 67 00:02:58,360 --> 00:03:00,800 Speaker 3: can get them, you know, you can get fresh sardines 68 00:03:00,840 --> 00:03:03,040 Speaker 3: and a lot of Asian countries. Usually over here in 69 00:03:03,080 --> 00:03:05,600 Speaker 3: the United States and other places in the West. You're 70 00:03:05,600 --> 00:03:07,200 Speaker 3: going to buy them in the little you know, their 71 00:03:07,200 --> 00:03:12,240 Speaker 3: little bunk bed that you twist open. I wish you 72 00:03:12,280 --> 00:03:14,120 Speaker 3: still twisted open things like that with a little key, 73 00:03:14,160 --> 00:03:15,800 Speaker 3: but unfortunately it's the stupid pole tab. 74 00:03:15,840 --> 00:03:16,040 Speaker 2: Now. 75 00:03:16,720 --> 00:03:20,880 Speaker 3: Yeah, but one benefit of a sardine, if you're into 76 00:03:21,000 --> 00:03:24,000 Speaker 3: like a light tin fish for lunch, is that you 77 00:03:24,000 --> 00:03:26,240 Speaker 3: don't have to worry about mercury because they don't eat 78 00:03:26,240 --> 00:03:28,400 Speaker 3: other fish and apparently that's where mercury comes from. As 79 00:03:28,440 --> 00:03:30,880 Speaker 3: fish eating fish, they eat plankton, and so you don't 80 00:03:30,880 --> 00:03:31,880 Speaker 3: have to sweat the mercury. 81 00:03:32,200 --> 00:03:34,280 Speaker 1: Yeah, I saw the reason why it's a problem because 82 00:03:34,360 --> 00:03:38,000 Speaker 1: plankton actually has mercury in it, but it's very small amounts. 83 00:03:38,040 --> 00:03:41,520 Speaker 1: The problem with eating fish with mercury is that it bioaccumulates. 84 00:03:41,600 --> 00:03:44,560 Speaker 1: So one fish eats another fish that has mercury, that 85 00:03:44,640 --> 00:03:47,840 Speaker 1: fish's mercury combines with the fish that ate it's mercury. Yeah, 86 00:03:48,000 --> 00:03:49,720 Speaker 1: and so on and so forth, so that by the 87 00:03:49,760 --> 00:03:54,360 Speaker 1: time you eat a fish, you're eating a bunch of mercury. Potentially, 88 00:03:54,600 --> 00:03:57,040 Speaker 1: since sardines only eat a little bit of mercury that 89 00:03:57,160 --> 00:03:59,440 Speaker 1: plankton have. They're fine. 90 00:03:59,720 --> 00:04:01,880 Speaker 3: Yeah, which is a shame because if not for that, 91 00:04:01,960 --> 00:04:04,120 Speaker 3: I would honestly eat a little tin of nice tuna 92 00:04:04,160 --> 00:04:05,080 Speaker 3: every day for lunch. 93 00:04:05,680 --> 00:04:08,400 Speaker 1: I yeah, I don't eat it every day, but I 94 00:04:08,440 --> 00:04:10,880 Speaker 1: eat a lot. Like I've been eating way more fish 95 00:04:10,920 --> 00:04:13,559 Speaker 1: than usual. Have you ever had branzino? 96 00:04:14,320 --> 00:04:14,760 Speaker 2: Oh? 97 00:04:14,840 --> 00:04:17,200 Speaker 3: Yeah, anytime it's on a menu, a whole branzino at 98 00:04:17,200 --> 00:04:18,240 Speaker 3: the table for everyone to share. 99 00:04:18,320 --> 00:04:18,839 Speaker 2: That's what I do. 100 00:04:19,040 --> 00:04:24,240 Speaker 1: Okay, my friend, you can go to a certain alternative 101 00:04:24,320 --> 00:04:27,520 Speaker 1: grocery store, I guess you could call it, Okay that 102 00:04:27,600 --> 00:04:30,479 Speaker 1: has a lot of their own own brand stuff. Basically 103 00:04:30,560 --> 00:04:33,320 Speaker 1: that's all they sell is their own brand, okay, And 104 00:04:33,440 --> 00:04:38,039 Speaker 1: they have frozen branzino filets, and like, just put a 105 00:04:38,040 --> 00:04:41,359 Speaker 1: little salt, a little pepper, yeah maybe not even olive oil, 106 00:04:41,760 --> 00:04:44,799 Speaker 1: and eat it and you will just be in seventh Heaven. 107 00:04:45,120 --> 00:04:46,600 Speaker 2: Throw it in the oven, or just eat it cold. 108 00:04:47,000 --> 00:04:48,680 Speaker 1: You can throw in the oven. I throw it in 109 00:04:48,720 --> 00:04:51,800 Speaker 1: the air fryer sometimes, Yeah, sure, I don't. Yeah, I 110 00:04:51,800 --> 00:04:54,120 Speaker 1: don't recommend eating it cold. It's that like sashimi. 111 00:04:54,400 --> 00:04:56,120 Speaker 2: Oh okay, that's what I thought, because you didn't mention 112 00:04:56,160 --> 00:04:56,560 Speaker 2: cooking it. 113 00:04:57,000 --> 00:04:59,440 Speaker 3: I'm sorry, but you know you're not supposed to eat 114 00:04:59,560 --> 00:05:02,360 Speaker 3: that much. I hope you're not, because that's a serious thing. 115 00:05:02,400 --> 00:05:04,280 Speaker 3: Like eating more than one like tin of tuna a 116 00:05:04,320 --> 00:05:05,080 Speaker 3: week is not great. 117 00:05:05,520 --> 00:05:08,479 Speaker 1: I didn't know that, but I don't think I eat 118 00:05:08,520 --> 00:05:10,159 Speaker 1: a tin of tuna every week. 119 00:05:10,200 --> 00:05:15,080 Speaker 3: Now, all right, good, you don't want to turn into uh, no, 120 00:05:15,320 --> 00:05:16,640 Speaker 3: the guy that ate too much tuna? 121 00:05:16,800 --> 00:05:18,920 Speaker 2: Ari from Entourage? 122 00:05:19,720 --> 00:05:21,520 Speaker 1: You know plot lines from Entourage? 123 00:05:21,720 --> 00:05:25,880 Speaker 3: No, the Ari, the the agent in Entourage. What's the 124 00:05:25,880 --> 00:05:27,960 Speaker 3: guy from all the John? 125 00:05:28,200 --> 00:05:28,880 Speaker 2: Uh? 126 00:05:29,000 --> 00:05:29,920 Speaker 1: I know who you're talking about? 127 00:05:29,960 --> 00:05:32,800 Speaker 3: Go ahead, Yeah, uh what's his name? 128 00:05:33,160 --> 00:05:37,040 Speaker 2: I can't remember his name. Not John Favreau, No, the 129 00:05:38,279 --> 00:05:38,919 Speaker 2: Jeremy Pivin. 130 00:05:38,960 --> 00:05:42,839 Speaker 3: Yeah, he got sick from eating He got like mercury 131 00:05:42,880 --> 00:05:45,479 Speaker 3: poisoning years ago from apparently eating too much sushi. 132 00:05:46,160 --> 00:05:47,520 Speaker 1: I think you told me that before. 133 00:05:47,880 --> 00:05:48,080 Speaker 2: Yeah. 134 00:05:48,279 --> 00:05:50,080 Speaker 1: Did you ever see PCU? 135 00:05:50,960 --> 00:05:52,640 Speaker 2: That's parts of it. I never saw the whole thing. 136 00:05:52,720 --> 00:05:55,080 Speaker 1: I saw the whole thing multiple times for some reason. 137 00:05:56,320 --> 00:05:57,839 Speaker 2: Oh, that's where you were in your life at the time. 138 00:05:57,920 --> 00:05:58,400 Speaker 1: I guess so. 139 00:05:58,920 --> 00:06:00,760 Speaker 2: All right, So back to sardines. 140 00:06:01,120 --> 00:06:05,280 Speaker 3: They are found in shallow coastal, temperate subtropical oceans all 141 00:06:05,279 --> 00:06:10,360 Speaker 3: over the world, and they're very popular in Europe obviously Portugal, 142 00:06:10,360 --> 00:06:12,520 Speaker 3: in Spain, you can find them a lot of topus menus. 143 00:06:12,920 --> 00:06:14,840 Speaker 2: You can grill those things up through them on. 144 00:06:14,800 --> 00:06:17,760 Speaker 3: A pizza toast. You're eating the bones. By the way, 145 00:06:17,680 --> 00:06:20,400 Speaker 3: they're very tiny, so you don't feel like you're eating bones. 146 00:06:20,440 --> 00:06:22,040 Speaker 3: They just sort of dissolve in with the rest of 147 00:06:22,080 --> 00:06:23,159 Speaker 3: the little silver fish. 148 00:06:23,400 --> 00:06:27,080 Speaker 1: I think that might be part of the texture problem too. Yeah, maybe, 149 00:06:27,440 --> 00:06:30,080 Speaker 1: But there's a lot of health benefits including the bones. 150 00:06:31,000 --> 00:06:34,480 Speaker 1: The bones are chock full of calcium. Apparently just eating 151 00:06:34,600 --> 00:06:38,440 Speaker 1: one ten I think of sardines give you like a 152 00:06:38,480 --> 00:06:40,799 Speaker 1: third of the calcium you need as a human being, 153 00:06:40,880 --> 00:06:42,880 Speaker 1: at least according to the US government. 154 00:06:43,279 --> 00:06:45,200 Speaker 3: Yeah, and if you're a lactose intolerant, it's a good 155 00:06:45,200 --> 00:06:48,840 Speaker 3: place to get calcium. Also, because it's a fish, you're 156 00:06:48,839 --> 00:06:53,839 Speaker 3: going to get lots of vitamin D B twelve, phosphorus, selenium, 157 00:06:54,000 --> 00:06:56,520 Speaker 3: and those omega three fatty acids which are great at 158 00:06:56,520 --> 00:06:59,960 Speaker 3: preventing heart disease while also being low and teturate. 159 00:07:00,720 --> 00:07:03,760 Speaker 1: Yeah. I was reading about that because I take omega 160 00:07:03,839 --> 00:07:07,640 Speaker 1: threes for cognitive stuff, like it helps me focus, and 161 00:07:08,279 --> 00:07:12,120 Speaker 1: it really works really well, I've heard. But there's a 162 00:07:12,240 --> 00:07:16,240 Speaker 1: history of atrial fibrillation in my family, and I read 163 00:07:16,280 --> 00:07:19,880 Speaker 1: that if you have a family history of heart disease, 164 00:07:21,080 --> 00:07:24,760 Speaker 1: the taking omega threes. There was a study recently that 165 00:07:24,880 --> 00:07:29,120 Speaker 1: found taking omega threes actually increases your risk of developing 166 00:07:29,160 --> 00:07:33,040 Speaker 1: it yourself. Oh really, but it has a protective function 167 00:07:33,160 --> 00:07:36,400 Speaker 1: if you already have heart disease. It's really bizarre. 168 00:07:36,560 --> 00:07:39,560 Speaker 2: Oh geez man, not even body so weird sometimes it is. 169 00:07:39,680 --> 00:07:42,240 Speaker 1: But so this was one study. It was a recent study, 170 00:07:42,280 --> 00:07:45,360 Speaker 1: but it was a pretty big meta analysis, and it 171 00:07:45,400 --> 00:07:48,840 Speaker 1: doesn't seem to be being poopooed in the scientific press, 172 00:07:48,880 --> 00:07:51,360 Speaker 1: so it might be legit. I don't know, but it 173 00:07:51,400 --> 00:07:53,480 Speaker 1: was enough to make me stop taking it every day. 174 00:07:54,000 --> 00:07:57,360 Speaker 3: All right, all right, Well we'll take a little break 175 00:07:57,400 --> 00:07:58,720 Speaker 3: and we'll come back and talk a little bit more 176 00:07:58,720 --> 00:07:59,960 Speaker 3: about sardines right after. 177 00:07:59,840 --> 00:08:26,880 Speaker 1: This, okay, Chuck. So we talked about omega threes, We 178 00:08:26,920 --> 00:08:29,960 Speaker 1: talked about calcium, talk about some other stuff that's in 179 00:08:30,280 --> 00:08:33,880 Speaker 1: these things, because they're basically like little miracle fish essentially. 180 00:08:34,880 --> 00:08:36,120 Speaker 2: Yeah, I mean, what else you got? 181 00:08:36,679 --> 00:08:38,880 Speaker 1: One of the things that stands out to me is 182 00:08:38,920 --> 00:08:42,959 Speaker 1: that they've got this nice balance of protein and fat, 183 00:08:43,120 --> 00:08:46,560 Speaker 1: but healthy fats. Part of the omega three thing. They're 184 00:08:46,640 --> 00:08:50,280 Speaker 1: high in omega threes, but they're low in saturated fats, 185 00:08:50,360 --> 00:08:53,280 Speaker 1: so it's like the good stuff. And they have just 186 00:08:53,440 --> 00:08:56,280 Speaker 1: enough protein too that if you eat them, you're not 187 00:08:56,320 --> 00:08:58,880 Speaker 1: going to be like I need some more food. Like 188 00:08:58,920 --> 00:09:00,000 Speaker 1: they'll satiate you. 189 00:09:00,360 --> 00:09:01,040 Speaker 2: Yeah, for sure. 190 00:09:01,080 --> 00:09:03,120 Speaker 3: And that's what I'm looking for with these light lunches, 191 00:09:03,200 --> 00:09:04,839 Speaker 3: is something to kind of make me go like, all right, 192 00:09:04,880 --> 00:09:05,680 Speaker 3: that's enough for now. 193 00:09:07,040 --> 00:09:09,640 Speaker 2: Unfortunately sartines. Sardines don't have a place in my life 194 00:09:09,720 --> 00:09:10,560 Speaker 2: now yet. 195 00:09:10,679 --> 00:09:11,960 Speaker 1: You have to fry them first. 196 00:09:12,240 --> 00:09:16,240 Speaker 2: Yeah, and I'm going to try that too. Although that 197 00:09:16,280 --> 00:09:17,160 Speaker 2: means off to buy more. 198 00:09:17,640 --> 00:09:20,400 Speaker 1: I can give you some all it brings them to 199 00:09:20,440 --> 00:09:21,280 Speaker 1: Canada next week. 200 00:09:21,360 --> 00:09:25,240 Speaker 3: Okay, oh man, you probably can't sneak sardines into Montreal, 201 00:09:25,240 --> 00:09:25,880 Speaker 3: are you kidding me? 202 00:09:26,360 --> 00:09:28,600 Speaker 1: I don't know. I don't know. Let's find out. 203 00:09:30,440 --> 00:09:32,920 Speaker 3: It's not all rosy when it comes to sardines or everybody, 204 00:09:33,000 --> 00:09:36,920 Speaker 3: because if you have gout, if you have kidney stones 205 00:09:37,280 --> 00:09:40,160 Speaker 3: or high blood pressure, you might want to not to 206 00:09:40,200 --> 00:09:42,480 Speaker 3: like overload on sardines. I'm sure little is fine, but 207 00:09:42,520 --> 00:09:45,680 Speaker 3: they are high in purines and that is going to 208 00:09:45,679 --> 00:09:48,320 Speaker 3: create extra uric acid, which is obviously the problem with 209 00:09:48,440 --> 00:09:51,840 Speaker 3: gout and kidneys and how your kidney's process uric acid. 210 00:09:52,440 --> 00:09:55,960 Speaker 3: So maybe you know, again moderation. I doubt if like 211 00:09:56,000 --> 00:09:57,480 Speaker 3: a little bit of sardine is going to be too 212 00:09:57,480 --> 00:09:57,880 Speaker 3: bad for you. 213 00:09:58,160 --> 00:10:00,920 Speaker 1: Yeah, I think this is excess kind of stuff where 214 00:10:00,920 --> 00:10:02,120 Speaker 1: you're just pounding. 215 00:10:01,760 --> 00:10:04,000 Speaker 2: Like Jeremy Piven level exactly. 216 00:10:04,559 --> 00:10:08,079 Speaker 1: Also, if you have chronic kidney disease, sardines are so 217 00:10:08,200 --> 00:10:10,880 Speaker 1: packed with protein that they can actually make it hard 218 00:10:10,920 --> 00:10:14,040 Speaker 1: on your kidneys to process all of it. So there's 219 00:10:14,120 --> 00:10:16,720 Speaker 1: essentially we've reached the point where we want to remind 220 00:10:16,760 --> 00:10:19,280 Speaker 1: all of you that we are not doctors, nor dietitians 221 00:10:19,320 --> 00:10:24,960 Speaker 1: nor nutritionists. We're just fans. And if you are like, well, 222 00:10:25,000 --> 00:10:27,280 Speaker 1: I've got chronic kidney disease. But these guys have really 223 00:10:27,320 --> 00:10:30,760 Speaker 1: made me curious about sardines. Maybe talk to a professional 224 00:10:30,920 --> 00:10:32,319 Speaker 1: or ask your AI assistant. 225 00:10:32,960 --> 00:10:35,880 Speaker 2: Yeah, for sure, they'll tell you. Ireland is in Ireland. 226 00:10:35,920 --> 00:10:39,079 Speaker 3: I know that much a lot of sodium too, sometimes 227 00:10:39,120 --> 00:10:42,160 Speaker 3: depending on what kind you buy, so you know, buy 228 00:10:42,160 --> 00:10:44,679 Speaker 3: the ones in water, because we didn't say they could 229 00:10:44,679 --> 00:10:45,560 Speaker 3: be packed in like oil. 230 00:10:45,679 --> 00:10:47,680 Speaker 2: Sometimes it's like different sauces and things. 231 00:10:47,960 --> 00:10:51,120 Speaker 3: Yeah, I do like some of the tuna and salmon 232 00:10:51,200 --> 00:10:53,160 Speaker 3: packed in oil, and you know you drain most of 233 00:10:53,160 --> 00:10:56,320 Speaker 3: that off, but you know, get sardines packed in water 234 00:10:56,360 --> 00:10:57,840 Speaker 3: that don't have a lot of added sodium. 235 00:10:58,280 --> 00:11:00,960 Speaker 1: Yeah. The problem with like tuna packed than water is 236 00:11:01,000 --> 00:11:05,280 Speaker 1: because you use so much more mayonnaise to make up 237 00:11:05,360 --> 00:11:08,920 Speaker 1: for the oil that's missing that it just at least 238 00:11:09,080 --> 00:11:10,520 Speaker 1: washes out if not gets worse. 239 00:11:11,280 --> 00:11:11,720 Speaker 2: That's right. 240 00:11:12,920 --> 00:11:16,559 Speaker 1: There's one other problem that has to do with basically 241 00:11:16,600 --> 00:11:19,440 Speaker 1: anything that you get in a can that can probably 242 00:11:19,480 --> 00:11:21,439 Speaker 1: has some sort of bisphenol in it. 243 00:11:21,800 --> 00:11:23,440 Speaker 2: Oh yeah, BPAs. 244 00:11:23,240 --> 00:11:26,360 Speaker 1: Yeah, BPA BP. I think f was one all of 245 00:11:26,400 --> 00:11:29,240 Speaker 1: the remember the replacement ones that they're like BPA free, 246 00:11:29,600 --> 00:11:32,120 Speaker 1: But there's other bys phonels in here, so don't ask 247 00:11:32,160 --> 00:11:33,439 Speaker 1: too many questions about those. 248 00:11:33,720 --> 00:11:34,680 Speaker 2: Yeah yeah, yeah. 249 00:11:34,720 --> 00:11:37,240 Speaker 1: So that's a problem with basically any can thing, and 250 00:11:37,320 --> 00:11:40,080 Speaker 1: sardines are no exceptions. So go listen to our short 251 00:11:40,120 --> 00:11:42,440 Speaker 1: stuff on BPA's that was fairly enlightening. 252 00:11:42,559 --> 00:11:45,120 Speaker 2: I think agreed is short stuff out. 253 00:11:45,400 --> 00:11:51,440 Speaker 4: Yes, Stuff you should Know is a production of iHeartRadio. 254 00:11:51,960 --> 00:11:55,160 Speaker 4: For more podcasts my heart Radio, visit the iHeartRadio app, 255 00:11:55,320 --> 00:12:00,680 Speaker 4: Apple Podcasts, or wherever you listen to your favorite shows.