WEBVTT - Short Stuff: Sardines! 0:00:04.120 --> 0:00:06.320 Hey, welcome to the short stuff. I'm Josh and there's 0:00:06.440 --> 0:00:09.200 Chuck and we're just sucking on sardines. And this short 0:00:09.240 --> 0:00:12.960 stuff because Jerry's sitting in for Dave. This means it's 0:00:12.960 --> 0:00:15.000 short stuff about sardines. 0:00:15.280 --> 0:00:15.720 That's right. 0:00:16.360 --> 0:00:18.599 I picked this because a couple of weeks ago you 0:00:18.680 --> 0:00:21.080 mentioned sardines because I had mentioned I'd been eating tinned 0:00:22.160 --> 0:00:25.959 like salmon and tuna for lunches. For light lunches, you said, 0:00:25.960 --> 0:00:29.080 try sardines. I got said, I got some sardines, and 0:00:29.160 --> 0:00:30.760 I tried them today finally. 0:00:31.280 --> 0:00:33.239 Yeah, and I have to say this. 0:00:33.560 --> 0:00:37.640 I liked, like the flavor was was good, okay, but 0:00:37.760 --> 0:00:39.520 I got skithed out. 0:00:40.440 --> 0:00:42.199 Yeah, the same thing happens to me. Man. I have 0:00:42.400 --> 0:00:47.400 zero recollection of telling you to try sardines, and I 0:00:47.440 --> 0:00:51.519 find them difficult to eat because of the texture. 0:00:51.840 --> 0:00:53.599 You did not mention any of that when you told 0:00:53.640 --> 0:00:54.400 me to try sardines. 0:00:54.400 --> 0:00:56.800 I don't know what you're talking about. I'm not sick 0:00:57.360 --> 0:00:59.560 last week or the week before. That is bizarre. 0:00:59.600 --> 0:01:01.360 I think you're even like, oh, sardines are good, go 0:01:01.360 --> 0:01:01.840 go eat them. 0:01:02.120 --> 0:01:05.280 Huh. That sounds like me. Yeah, but like one part 0:01:05.319 --> 0:01:06.760 of my brain was saying it, and the rest of 0:01:06.800 --> 0:01:08.680 my brain didn't even know that. I just said it. 0:01:09.120 --> 0:01:10.480 Yeah, So the idea was too. 0:01:10.720 --> 0:01:12.200 I got some bagels when I was just in New 0:01:12.280 --> 0:01:16.040 York from my favorite Essa bagel. Everything's bring him home 0:01:16.040 --> 0:01:17.880 in the suitcase, put him in the freezer, cut in half, 0:01:17.880 --> 0:01:19.679 put him in the freezer. Because eating a whole giant 0:01:19.680 --> 0:01:22.440 bagel like that is a lot. So yeah, I put 0:01:22.480 --> 0:01:24.560 a like for lunch. Sometimes I'll do a half a 0:01:24.560 --> 0:01:28.960 bagel with like maybe sometimes nothing, just a half a bagel, 0:01:29.080 --> 0:01:31.839 or sometimes I'll put some of that tinned tuna on top. 0:01:32.360 --> 0:01:34.400 So I was like, today, I'm gonna throw some sardines 0:01:34.440 --> 0:01:36.520 on that, but let me try him first. And I 0:01:36.600 --> 0:01:38.479 tried them, and I'm glad I didn't waste that bagel 0:01:38.520 --> 0:01:41.160 because I couldn't do it. Man, they skied me out, 0:01:41.160 --> 0:01:42.760 but the flavor was still fine. It was hard to 0:01:42.760 --> 0:01:45.479 describe why it sciwed me. I guess because they're tiny 0:01:45.560 --> 0:01:46.720 little fish looking at you. 0:01:47.080 --> 0:01:49.800 Well, that's the thing. Yeah, it's a whole little fish. 0:01:49.880 --> 0:01:52.520 They don't grind it up like tuna or salmon or 0:01:52.520 --> 0:01:56.279 anything like that. Like it's a little fish in a tray, 0:01:56.320 --> 0:01:59.680 a metal tray that didn't sciv me out again. It's 0:01:59.680 --> 0:02:02.680 the sure the taste is fine, Like they smell way 0:02:02.720 --> 0:02:06.160 more fishy than they taste, and their taste is fine. 0:02:06.320 --> 0:02:08.240 It wasn't unlike tuna taste wise. 0:02:08.560 --> 0:02:12.119 No, it's no. And it's certainly nothing like anchovies, which 0:02:12.160 --> 0:02:14.280 are definitely their own thing and they're good in their 0:02:14.280 --> 0:02:18.600 own way. It's nothing like that. I saw some recipes 0:02:18.680 --> 0:02:22.639 because I got into sardines before I ever tried them, 0:02:23.040 --> 0:02:26.280 and we still have cans left from years back, and 0:02:26.360 --> 0:02:29.160 I'm always looking for ways to use them up. And 0:02:29.240 --> 0:02:31.320 I found that you can just fry them up like 0:02:31.560 --> 0:02:34.760 a Spanish tapis is to fry them. Yeah, And I'm like, 0:02:34.919 --> 0:02:37.160 if they crisp up a little bit, I might be 0:02:37.200 --> 0:02:38.600 able to handle them. 0:02:38.560 --> 0:02:40.519 Better, agreed, and grilling them. 0:02:40.800 --> 0:02:42.720 Had I maybe just place some on that bagel and 0:02:42.760 --> 0:02:44.799 toasted it in the toast drub and it might have 0:02:44.880 --> 0:02:45.600 been a little better. 0:02:47.000 --> 0:02:49.480 But yeah, I'm with you. So we're talking sardines. 0:02:49.600 --> 0:02:52.919 Yeah, these are tiny little fish, of course, very silvery. 0:02:53.600 --> 0:02:55.520 They are very nutrient dents, which we're going to talk 0:02:55.520 --> 0:02:58.320 about because they're actually pretty good for you, and you 0:02:58.360 --> 0:03:00.800 can get them, you know, you can get fresh sardines 0:03:00.840 --> 0:03:03.040 and a lot of Asian countries. Usually over here in 0:03:03.080 --> 0:03:05.600 the United States and other places in the West. You're 0:03:05.600 --> 0:03:07.200 going to buy them in the little you know, their 0:03:07.200 --> 0:03:12.240 little bunk bed that you twist open. I wish you 0:03:12.280 --> 0:03:14.120 still twisted open things like that with a little key, 0:03:14.160 --> 0:03:15.800 but unfortunately it's the stupid pole tab. 0:03:15.840 --> 0:03:16.040 Now. 0:03:16.720 --> 0:03:20.880 Yeah, but one benefit of a sardine, if you're into 0:03:21.000 --> 0:03:24.000 like a light tin fish for lunch, is that you 0:03:24.000 --> 0:03:26.240 don't have to worry about mercury because they don't eat 0:03:26.240 --> 0:03:28.400 other fish and apparently that's where mercury comes from. As 0:03:28.440 --> 0:03:30.880 fish eating fish, they eat plankton, and so you don't 0:03:30.880 --> 0:03:31.880 have to sweat the mercury. 0:03:32.200 --> 0:03:34.280 Yeah, I saw the reason why it's a problem because 0:03:34.360 --> 0:03:38.000 plankton actually has mercury in it, but it's very small amounts. 0:03:38.040 --> 0:03:41.520 The problem with eating fish with mercury is that it bioaccumulates. 0:03:41.600 --> 0:03:44.560 So one fish eats another fish that has mercury, that 0:03:44.640 --> 0:03:47.840 fish's mercury combines with the fish that ate it's mercury. Yeah, 0:03:48.000 --> 0:03:49.720 and so on and so forth, so that by the 0:03:49.760 --> 0:03:54.360 time you eat a fish, you're eating a bunch of mercury. Potentially, 0:03:54.600 --> 0:03:57.040 since sardines only eat a little bit of mercury that 0:03:57.160 --> 0:03:59.440 plankton have. They're fine. 0:03:59.720 --> 0:04:01.880 Yeah, which is a shame because if not for that, 0:04:01.960 --> 0:04:04.120 I would honestly eat a little tin of nice tuna 0:04:04.160 --> 0:04:05.080 every day for lunch. 0:04:05.680 --> 0:04:08.400 I yeah, I don't eat it every day, but I 0:04:08.440 --> 0:04:10.880 eat a lot. Like I've been eating way more fish 0:04:10.920 --> 0:04:13.559 than usual. Have you ever had branzino? 0:04:14.320 --> 0:04:14.760 Oh? 0:04:14.840 --> 0:04:17.200 Yeah, anytime it's on a menu, a whole branzino at 0:04:17.200 --> 0:04:18.240 the table for everyone to share. 0:04:18.320 --> 0:04:18.839 That's what I do. 0:04:19.040 --> 0:04:24.240 Okay, my friend, you can go to a certain alternative 0:04:24.320 --> 0:04:27.520 grocery store, I guess you could call it, Okay that 0:04:27.600 --> 0:04:30.479 has a lot of their own own brand stuff. Basically 0:04:30.560 --> 0:04:33.320 that's all they sell is their own brand, okay, And 0:04:33.440 --> 0:04:38.039 they have frozen branzino filets, and like, just put a 0:04:38.040 --> 0:04:41.359 little salt, a little pepper, yeah maybe not even olive oil, 0:04:41.760 --> 0:04:44.799 and eat it and you will just be in seventh Heaven. 0:04:45.120 --> 0:04:46.600 Throw it in the oven, or just eat it cold. 0:04:47.000 --> 0:04:48.680 You can throw in the oven. I throw it in 0:04:48.720 --> 0:04:51.800 the air fryer sometimes, Yeah, sure, I don't. Yeah, I 0:04:51.800 --> 0:04:54.120 don't recommend eating it cold. It's that like sashimi. 0:04:54.400 --> 0:04:56.120 Oh okay, that's what I thought, because you didn't mention 0:04:56.160 --> 0:04:56.560 cooking it. 0:04:57.000 --> 0:04:59.440 I'm sorry, but you know you're not supposed to eat 0:04:59.560 --> 0:05:02.360 that much. I hope you're not, because that's a serious thing. 0:05:02.400 --> 0:05:04.280 Like eating more than one like tin of tuna a 0:05:04.320 --> 0:05:05.080 week is not great. 0:05:05.520 --> 0:05:08.479 I didn't know that, but I don't think I eat 0:05:08.520 --> 0:05:10.159 a tin of tuna every week. 0:05:10.200 --> 0:05:15.080 Now, all right, good, you don't want to turn into uh, no, 0:05:15.320 --> 0:05:16.640 the guy that ate too much tuna? 0:05:16.800 --> 0:05:18.920 Ari from Entourage? 0:05:19.720 --> 0:05:21.520 You know plot lines from Entourage? 0:05:21.720 --> 0:05:25.880 No, the Ari, the the agent in Entourage. What's the 0:05:25.880 --> 0:05:27.960 guy from all the John? 0:05:28.200 --> 0:05:28.880 Uh? 0:05:29.000 --> 0:05:29.920 I know who you're talking about? 0:05:29.960 --> 0:05:32.800 Go ahead, Yeah, uh what's his name? 0:05:33.160 --> 0:05:37.040 I can't remember his name. Not John Favreau, No, the 0:05:38.279 --> 0:05:38.919 Jeremy Pivin. 0:05:38.960 --> 0:05:42.839 Yeah, he got sick from eating He got like mercury 0:05:42.880 --> 0:05:45.479 poisoning years ago from apparently eating too much sushi. 0:05:46.160 --> 0:05:47.520 I think you told me that before. 0:05:47.880 --> 0:05:48.080 Yeah. 0:05:48.279 --> 0:05:50.080 Did you ever see PCU? 0:05:50.960 --> 0:05:52.640 That's parts of it. I never saw the whole thing. 0:05:52.720 --> 0:05:55.080 I saw the whole thing multiple times for some reason. 0:05:56.320 --> 0:05:57.839 Oh, that's where you were in your life at the time. 0:05:57.920 --> 0:05:58.400 I guess so. 0:05:58.920 --> 0:06:00.760 All right, So back to sardines. 0:06:01.120 --> 0:06:05.280 They are found in shallow coastal, temperate subtropical oceans all 0:06:05.279 --> 0:06:10.360 over the world, and they're very popular in Europe obviously Portugal, 0:06:10.360 --> 0:06:12.520 in Spain, you can find them a lot of topus menus. 0:06:12.920 --> 0:06:14.840 You can grill those things up through them on. 0:06:14.800 --> 0:06:17.760 A pizza toast. You're eating the bones. By the way, 0:06:17.680 --> 0:06:20.400 they're very tiny, so you don't feel like you're eating bones. 0:06:20.440 --> 0:06:22.040 They just sort of dissolve in with the rest of 0:06:22.080 --> 0:06:23.159 the little silver fish. 0:06:23.400 --> 0:06:27.080 I think that might be part of the texture problem too. Yeah, maybe, 0:06:27.440 --> 0:06:30.080 But there's a lot of health benefits including the bones. 0:06:31.000 --> 0:06:34.480 The bones are chock full of calcium. Apparently just eating 0:06:34.600 --> 0:06:38.440 one ten I think of sardines give you like a 0:06:38.480 --> 0:06:40.799 third of the calcium you need as a human being, 0:06:40.880 --> 0:06:42.880 at least according to the US government. 0:06:43.279 --> 0:06:45.200 Yeah, and if you're a lactose intolerant, it's a good 0:06:45.200 --> 0:06:48.840 place to get calcium. Also, because it's a fish, you're 0:06:48.839 --> 0:06:53.839 going to get lots of vitamin D B twelve, phosphorus, selenium, 0:06:54.000 --> 0:06:56.520 and those omega three fatty acids which are great at 0:06:56.520 --> 0:06:59.960 preventing heart disease while also being low and teturate. 0:07:00.720 --> 0:07:03.760 Yeah. I was reading about that because I take omega 0:07:03.839 --> 0:07:07.640 threes for cognitive stuff, like it helps me focus, and 0:07:08.279 --> 0:07:12.120 it really works really well, I've heard. But there's a 0:07:12.240 --> 0:07:16.240 history of atrial fibrillation in my family, and I read 0:07:16.280 --> 0:07:19.880 that if you have a family history of heart disease, 0:07:21.080 --> 0:07:24.760 the taking omega threes. There was a study recently that 0:07:24.880 --> 0:07:29.120 found taking omega threes actually increases your risk of developing 0:07:29.160 --> 0:07:33.040 it yourself. Oh really, but it has a protective function 0:07:33.160 --> 0:07:36.400 if you already have heart disease. It's really bizarre. 0:07:36.560 --> 0:07:39.560 Oh geez man, not even body so weird sometimes it is. 0:07:39.680 --> 0:07:42.240 But so this was one study. It was a recent study, 0:07:42.280 --> 0:07:45.360 but it was a pretty big meta analysis, and it 0:07:45.400 --> 0:07:48.840 doesn't seem to be being poopooed in the scientific press, 0:07:48.880 --> 0:07:51.360 so it might be legit. I don't know, but it 0:07:51.400 --> 0:07:53.480 was enough to make me stop taking it every day. 0:07:54.000 --> 0:07:57.360 All right, all right, Well we'll take a little break 0:07:57.400 --> 0:07:58.720 and we'll come back and talk a little bit more 0:07:58.720 --> 0:07:59.960 about sardines right after. 0:07:59.840 --> 0:08:26.880 This, okay, Chuck. So we talked about omega threes, We 0:08:26.920 --> 0:08:29.960 talked about calcium, talk about some other stuff that's in 0:08:30.280 --> 0:08:33.880 these things, because they're basically like little miracle fish essentially. 0:08:34.880 --> 0:08:36.120 Yeah, I mean, what else you got? 0:08:36.679 --> 0:08:38.880 One of the things that stands out to me is 0:08:38.920 --> 0:08:42.959 that they've got this nice balance of protein and fat, 0:08:43.120 --> 0:08:46.560 but healthy fats. Part of the omega three thing. They're 0:08:46.640 --> 0:08:50.280 high in omega threes, but they're low in saturated fats, 0:08:50.360 --> 0:08:53.280 so it's like the good stuff. And they have just 0:08:53.440 --> 0:08:56.280 enough protein too that if you eat them, you're not 0:08:56.320 --> 0:08:58.880 going to be like I need some more food. Like 0:08:58.920 --> 0:09:00.000 they'll satiate you. 0:09:00.360 --> 0:09:01.040 Yeah, for sure. 0:09:01.080 --> 0:09:03.120 And that's what I'm looking for with these light lunches, 0:09:03.200 --> 0:09:04.839 is something to kind of make me go like, all right, 0:09:04.880 --> 0:09:05.680 that's enough for now. 0:09:07.040 --> 0:09:09.640 Unfortunately sartines. Sardines don't have a place in my life 0:09:09.720 --> 0:09:10.560 now yet. 0:09:10.679 --> 0:09:11.960 You have to fry them first. 0:09:12.240 --> 0:09:16.240 Yeah, and I'm going to try that too. Although that 0:09:16.280 --> 0:09:17.160 means off to buy more. 0:09:17.640 --> 0:09:20.400 I can give you some all it brings them to 0:09:20.440 --> 0:09:21.280 Canada next week. 0:09:21.360 --> 0:09:25.240 Okay, oh man, you probably can't sneak sardines into Montreal, 0:09:25.240 --> 0:09:25.880 are you kidding me? 0:09:26.360 --> 0:09:28.600 I don't know. I don't know. Let's find out. 0:09:30.440 --> 0:09:32.920 It's not all rosy when it comes to sardines or everybody, 0:09:33.000 --> 0:09:36.920 because if you have gout, if you have kidney stones 0:09:37.280 --> 0:09:40.160 or high blood pressure, you might want to not to 0:09:40.200 --> 0:09:42.480 like overload on sardines. I'm sure little is fine, but 0:09:42.520 --> 0:09:45.680 they are high in purines and that is going to 0:09:45.679 --> 0:09:48.320 create extra uric acid, which is obviously the problem with 0:09:48.440 --> 0:09:51.840 gout and kidneys and how your kidney's process uric acid. 0:09:52.440 --> 0:09:55.960 So maybe you know, again moderation. I doubt if like 0:09:56.000 --> 0:09:57.480 a little bit of sardine is going to be too 0:09:57.480 --> 0:09:57.880 bad for you. 0:09:58.160 --> 0:10:00.920 Yeah, I think this is excess kind of stuff where 0:10:00.920 --> 0:10:02.120 you're just pounding. 0:10:01.760 --> 0:10:04.000 Like Jeremy Piven level exactly. 0:10:04.559 --> 0:10:08.079 Also, if you have chronic kidney disease, sardines are so 0:10:08.200 --> 0:10:10.880 packed with protein that they can actually make it hard 0:10:10.920 --> 0:10:14.040 on your kidneys to process all of it. So there's 0:10:14.120 --> 0:10:16.720 essentially we've reached the point where we want to remind 0:10:16.760 --> 0:10:19.280 all of you that we are not doctors, nor dietitians 0:10:19.320 --> 0:10:24.960 nor nutritionists. We're just fans. And if you are like, well, 0:10:25.000 --> 0:10:27.280 I've got chronic kidney disease. But these guys have really 0:10:27.320 --> 0:10:30.760 made me curious about sardines. Maybe talk to a professional 0:10:30.920 --> 0:10:32.319 or ask your AI assistant. 0:10:32.960 --> 0:10:35.880 Yeah, for sure, they'll tell you. Ireland is in Ireland. 0:10:35.920 --> 0:10:39.079 I know that much a lot of sodium too, sometimes 0:10:39.120 --> 0:10:42.160 depending on what kind you buy, so you know, buy 0:10:42.160 --> 0:10:44.679 the ones in water, because we didn't say they could 0:10:44.679 --> 0:10:45.560 be packed in like oil. 0:10:45.679 --> 0:10:47.680 Sometimes it's like different sauces and things. 0:10:47.960 --> 0:10:51.120 Yeah, I do like some of the tuna and salmon 0:10:51.200 --> 0:10:53.160 packed in oil, and you know you drain most of 0:10:53.160 --> 0:10:56.320 that off, but you know, get sardines packed in water 0:10:56.360 --> 0:10:57.840 that don't have a lot of added sodium. 0:10:58.280 --> 0:11:00.960 Yeah. The problem with like tuna packed than water is 0:11:01.000 --> 0:11:05.280 because you use so much more mayonnaise to make up 0:11:05.360 --> 0:11:08.920 for the oil that's missing that it just at least 0:11:09.080 --> 0:11:10.520 washes out if not gets worse. 0:11:11.280 --> 0:11:11.720 That's right. 0:11:12.920 --> 0:11:16.559 There's one other problem that has to do with basically 0:11:16.600 --> 0:11:19.440 anything that you get in a can that can probably 0:11:19.480 --> 0:11:21.439 has some sort of bisphenol in it. 0:11:21.800 --> 0:11:23.440 Oh yeah, BPAs. 0:11:23.240 --> 0:11:26.360 Yeah, BPA BP. I think f was one all of 0:11:26.400 --> 0:11:29.240 the remember the replacement ones that they're like BPA free, 0:11:29.600 --> 0:11:32.120 But there's other bys phonels in here, so don't ask 0:11:32.160 --> 0:11:33.439 too many questions about those. 0:11:33.720 --> 0:11:34.680 Yeah yeah, yeah. 0:11:34.720 --> 0:11:37.240 So that's a problem with basically any can thing, and 0:11:37.320 --> 0:11:40.080 sardines are no exceptions. So go listen to our short 0:11:40.120 --> 0:11:42.440 stuff on BPA's that was fairly enlightening. 0:11:42.559 --> 0:11:45.120 I think agreed is short stuff out. 0:11:45.400 --> 0:11:51.440 Yes, Stuff you should Know is a production of iHeartRadio. 0:11:51.960 --> 0:11:55.160 For more podcasts my heart Radio, visit the iHeartRadio app, 0:11:55.320 --> 0:12:00.680 Apple Podcasts, or wherever you listen to your favorite shows.