1 00:00:00,880 --> 00:00:05,360 Speaker 1: Hey, everybody, it's Josh and Chuck and we now present 2 00:00:05,480 --> 00:00:09,240 Speaker 1: you with ten of our favorite episodes of all times, 3 00:00:09,800 --> 00:00:13,760 Speaker 1: ones that we haven't released as select yet and um, 4 00:00:13,800 --> 00:00:16,000 Speaker 1: just because we thought you might be sitting around board 5 00:00:16,440 --> 00:00:20,759 Speaker 1: wanting to hear some more stuff. That's right, everyone, so 6 00:00:21,280 --> 00:00:23,880 Speaker 1: be safe, be kind to one another, and learn a 7 00:00:23,960 --> 00:00:29,159 Speaker 1: thing or two. Here we go, Welcome to Stuff you 8 00:00:29,160 --> 00:00:38,200 Speaker 1: should know, a production of My Heart Radios How Stuff Works. Hey, 9 00:00:38,240 --> 00:00:42,559 Speaker 1: and welcome to the podcast. I'm Josh Clark, There's Charles, Chuck, Bryant, Audie. 10 00:00:43,960 --> 00:00:51,120 Speaker 1: Uh high sugar dun dun. That's a I was thinking 11 00:00:51,120 --> 00:00:52,640 Speaker 1: about the earlier at the Archie. So that was an 12 00:00:52,720 --> 00:00:58,120 Speaker 1: Archie song. Oh sugar, honey, honey. D see you called 13 00:00:58,160 --> 00:01:00,320 Speaker 1: Pete your girlfriend like a sugar or hunting or your 14 00:01:00,320 --> 00:01:03,120 Speaker 1: wife or whatever, and it's those are all sweet things. Yeah, 15 00:01:03,280 --> 00:01:06,920 Speaker 1: that all makes sense. Did you get your head? Yeah? 16 00:01:06,920 --> 00:01:09,720 Speaker 1: I mean you wouldn't call you call your wife something 17 00:01:09,720 --> 00:01:16,840 Speaker 1: bitter right like um, like Korean melon. I was trying 18 00:01:16,840 --> 00:01:18,600 Speaker 1: to think of something bitter. I couldn't think of anything. 19 00:01:19,520 --> 00:01:22,440 Speaker 1: Come here, my little Korean melon. I bet someone said that. 20 00:01:22,560 --> 00:01:26,560 Speaker 1: Who I don't know someone Korean? No, and Korea they 21 00:01:26,600 --> 00:01:30,039 Speaker 1: just call him Melons. That's true, man, this is the 22 00:01:30,040 --> 00:01:34,040 Speaker 1: worst start ever. This is the worst ever. I knew 23 00:01:34,080 --> 00:01:36,959 Speaker 1: we would achieve it. We've been building towards well. We 24 00:01:37,040 --> 00:01:41,160 Speaker 1: top ourselves every episode. Really, that's right, um chuck. Yes, 25 00:01:41,440 --> 00:01:45,520 Speaker 1: have you ever tasted sugar? I have. I'm trying to 26 00:01:45,680 --> 00:01:48,680 Speaker 1: bring it back from the break. Yes, I have, I 27 00:01:48,760 --> 00:01:53,800 Speaker 1: have to. Sugar is a big popular sweetener these days. 28 00:01:54,320 --> 00:01:57,320 Speaker 1: It is uh and it's been around for a while. 29 00:01:57,520 --> 00:01:59,040 Speaker 1: I don't know if you know this or not, but 30 00:01:59,800 --> 00:02:06,080 Speaker 1: apparently they think sugar is indigenous to the island known 31 00:02:06,080 --> 00:02:10,720 Speaker 1: as New Guinea in the South Pacific around Polynesia, and 32 00:02:10,919 --> 00:02:14,880 Speaker 1: um that as long as five thousand to eight thousand 33 00:02:14,919 --> 00:02:18,920 Speaker 1: years ago, the Polynesians were cultivating it and going like 34 00:02:19,160 --> 00:02:24,160 Speaker 1: this is the jam, sweet and yummy and sweet energy, 35 00:02:24,200 --> 00:02:26,960 Speaker 1: and it makes us fat. Remember that Simpsons where we're 36 00:02:27,560 --> 00:02:30,040 Speaker 1: I guess Bart grows up to be like a paid 37 00:02:30,080 --> 00:02:33,800 Speaker 1: taste tester, and like he drinks that soda and like 38 00:02:33,840 --> 00:02:37,200 Speaker 1: turns into like this horrible, huge, disfigured thing, and he 39 00:02:37,200 --> 00:02:41,440 Speaker 1: goes sweet and the guy with the clipboard goes pleasing 40 00:02:41,480 --> 00:02:46,720 Speaker 1: taste some monsterism, you remember, I don't remember that. It 41 00:02:46,800 --> 00:02:49,120 Speaker 1: was great was that the one where they was there 42 00:02:49,160 --> 00:02:51,480 Speaker 1: all of their future selves. No, it was like just 43 00:02:51,520 --> 00:02:55,040 Speaker 1: a momentary day dream and it goes back to like 44 00:02:55,120 --> 00:02:58,680 Speaker 1: his normal self and he's like cool, like he can't 45 00:02:58,680 --> 00:03:01,480 Speaker 1: wait to grow up to be a professional taste. You know, 46 00:03:01,560 --> 00:03:04,440 Speaker 1: the table readingly set out on that should be coming out. 47 00:03:04,600 --> 00:03:07,040 Speaker 1: I can't wait this year. Right, it was a good one. Yeah, 48 00:03:07,040 --> 00:03:10,000 Speaker 1: it should be coming out. It's exciting. I'm excited. We 49 00:03:10,040 --> 00:03:13,440 Speaker 1: can't say what it's about. No, I don't know if 50 00:03:13,480 --> 00:03:15,920 Speaker 1: we can. We're just covering. We're gonna air on the 51 00:03:15,919 --> 00:03:17,840 Speaker 1: side of caution because the last one we want us 52 00:03:17,840 --> 00:03:19,480 Speaker 1: for the symptoms to be mad at us after all 53 00:03:19,480 --> 00:03:23,519 Speaker 1: these years for real? Yeah, alright, So where are we? Sugar? 54 00:03:25,000 --> 00:03:33,640 Speaker 1: So I guess Apparently island hopped from New Guinea across Polynesia, 55 00:03:34,160 --> 00:03:37,520 Speaker 1: made its way up to Indonesia and then finally landed 56 00:03:37,560 --> 00:03:41,720 Speaker 1: in India. And when it was in India, it really 57 00:03:41,760 --> 00:03:46,080 Speaker 1: started to spread. Everything spread from India back then trade 58 00:03:46,120 --> 00:03:50,160 Speaker 1: routes and thanks to the Crusades, it was brought to 59 00:03:50,440 --> 00:03:55,360 Speaker 1: Western Europe. Well even before that, the Persians started conquering 60 00:03:55,400 --> 00:03:59,400 Speaker 1: the land and they encountered sugar and brought that with them. 61 00:03:59,440 --> 00:04:03,000 Speaker 1: That's right. And then you got Columbus, that jerk brought 62 00:04:03,040 --> 00:04:06,400 Speaker 1: sugarcane itself to the Caribbean and said, you know, like 63 00:04:06,520 --> 00:04:08,920 Speaker 1: some some roots samplings, and said, let's try and plant 64 00:04:08,920 --> 00:04:11,160 Speaker 1: this stuff here. And it turned out it was a 65 00:04:11,240 --> 00:04:14,840 Speaker 1: great place to plant sugarcane. It really was, because sugarcane 66 00:04:14,960 --> 00:04:19,120 Speaker 1: is a tropical plant. Yeah, the cane, you can't grow 67 00:04:19,120 --> 00:04:21,919 Speaker 1: it any just anywhere, but you can grow it in 68 00:04:21,960 --> 00:04:27,719 Speaker 1: places like South America, the Caribbean, South Africa, southern United States, 69 00:04:28,600 --> 00:04:32,919 Speaker 1: hot places, India, as we already mentioned. And it just 70 00:04:33,000 --> 00:04:37,320 Speaker 1: kind of spread like wildfire across the world, especially once 71 00:04:37,360 --> 00:04:41,200 Speaker 1: it came to what's known as the New World, like 72 00:04:41,240 --> 00:04:46,880 Speaker 1: you said, via Columbus. Unfortunately, it also was and it 73 00:04:46,960 --> 00:04:51,680 Speaker 1: became an agent of slavery. Yes, uh, it certainly did. 74 00:04:51,960 --> 00:04:55,000 Speaker 1: It fueled the slave trade for quite a while. Um. 75 00:04:55,120 --> 00:04:58,120 Speaker 1: And then by seventeen fifty there were a hundred and 76 00:04:58,120 --> 00:05:00,880 Speaker 1: twenty sugar refineries in Britain. They called it white gold, 77 00:05:01,640 --> 00:05:04,680 Speaker 1: and uh, it was up until that point it had 78 00:05:04,720 --> 00:05:07,159 Speaker 1: been kind of a luxury. Well a little before that 79 00:05:07,279 --> 00:05:10,400 Speaker 1: it beat it became a little more widespread. It was 80 00:05:10,680 --> 00:05:14,560 Speaker 1: a complete luxury. Like literally it was for royalty pretty much. 81 00:05:14,600 --> 00:05:18,080 Speaker 1: It was so rare and hard to come by. UM. 82 00:05:18,120 --> 00:05:25,839 Speaker 1: Apparently the first enter, the first Seaborn International Sugar Exchange 83 00:05:26,320 --> 00:05:30,240 Speaker 1: was between Venice and England in thirteen nineteen. I saw 84 00:05:30,240 --> 00:05:31,960 Speaker 1: that Venice was the first place where they were like 85 00:05:32,000 --> 00:05:34,840 Speaker 1: refining it really well, right, and the Venetians where that 86 00:05:34,960 --> 00:05:37,440 Speaker 1: was a merchant city if there ever was one. So 87 00:05:37,480 --> 00:05:39,320 Speaker 1: they were selling it and one of the places they sold, 88 00:05:39,440 --> 00:05:42,919 Speaker 1: the first place they sold it to overseas was England, 89 00:05:42,920 --> 00:05:45,280 Speaker 1: and it was in thirteen nineteen, and they sold fifty 90 00:05:45,360 --> 00:05:49,680 Speaker 1: tons for what's the equivalent of about eleven million dollars today, 91 00:05:50,040 --> 00:05:52,159 Speaker 1: and that's tons with an N N E. I'm sure 92 00:05:52,400 --> 00:05:55,560 Speaker 1: so yes, and right now you could get that for 93 00:05:55,720 --> 00:06:00,560 Speaker 1: about twenty thousand dollars. It was eleven million dollars back then, 94 00:06:01,080 --> 00:06:04,280 Speaker 1: so it was very very expensive. But then two things 95 00:06:04,360 --> 00:06:08,600 Speaker 1: happened that opened the sugar industry and made it available 96 00:06:08,680 --> 00:06:15,359 Speaker 1: to the general public. Uh. The Reformation, which actually strangely 97 00:06:15,560 --> 00:06:19,120 Speaker 1: led to a decrease in honey because monasteries were the 98 00:06:19,200 --> 00:06:23,240 Speaker 1: major producers of honey. Monks kept bees, and the Reformation 99 00:06:23,560 --> 00:06:28,279 Speaker 1: led to a closure of a lot of monasteries and UM. Secondly, 100 00:06:28,839 --> 00:06:32,880 Speaker 1: sugar just became more available. Like those two things happened 101 00:06:32,880 --> 00:06:35,080 Speaker 1: at the same time, and all of a sudden it 102 00:06:35,160 --> 00:06:37,960 Speaker 1: was something that the average person could get their hands on, 103 00:06:38,800 --> 00:06:41,479 Speaker 1: and it actually led to a huge increase in tea consumption. 104 00:06:41,960 --> 00:06:44,560 Speaker 1: Oh yeah, because before then people drank tea. But once 105 00:06:44,600 --> 00:06:46,720 Speaker 1: they started putting sugar in their tea, they're like, we 106 00:06:46,880 --> 00:06:50,080 Speaker 1: love tea, And that's when it became like the the 107 00:06:50,200 --> 00:06:54,239 Speaker 1: national drink of Great Britain. Man, I love a good 108 00:06:54,240 --> 00:06:56,640 Speaker 1: English tea with a little cream and little sugar in it. 109 00:06:57,279 --> 00:07:00,160 Speaker 1: Just delicious, you t guy? I like the herb eat 110 00:07:00,240 --> 00:07:02,560 Speaker 1: kind more. No, I like it all. Man. I love 111 00:07:02,600 --> 00:07:07,200 Speaker 1: green tea, I love English breakfast tea. You love black tea. 112 00:07:07,400 --> 00:07:09,600 Speaker 1: I'll even do a little I'll chiye it up every 113 00:07:09,600 --> 00:07:11,960 Speaker 1: now and then. I'm I'm into all of it. That's 114 00:07:12,000 --> 00:07:18,080 Speaker 1: a wild sidewalk, uh. And from about eighteen fifteen there 115 00:07:18,120 --> 00:07:20,440 Speaker 1: was a lot of warring going on in Europe and 116 00:07:20,480 --> 00:07:25,640 Speaker 1: there were naval blockades by Britain that basically Europe needed 117 00:07:25,640 --> 00:07:27,120 Speaker 1: that sugar fix and they were like, but you can't 118 00:07:27,160 --> 00:07:30,440 Speaker 1: cut us off. We love sugar now. And so in 119 00:07:30,600 --> 00:07:34,640 Speaker 1: seventeen forty seven they realized that the sugar beat, which 120 00:07:34,680 --> 00:07:36,880 Speaker 1: is the other way you can get sugar, was a 121 00:07:36,920 --> 00:07:38,640 Speaker 1: great way to do it, and that's how they get 122 00:07:38,640 --> 00:07:41,720 Speaker 1: their sugar today. Still. And the beat is um looks 123 00:07:41,720 --> 00:07:45,200 Speaker 1: like a beat that's not purple. It's a root and 124 00:07:45,240 --> 00:07:46,480 Speaker 1: it grows up out of the ground. Looks like a 125 00:07:46,520 --> 00:07:51,840 Speaker 1: little uh, just sort of whitish, light brown. Yeah, sort 126 00:07:51,840 --> 00:07:54,920 Speaker 1: of like a turnip. But it's sweet. It is about 127 00:07:54,960 --> 00:07:59,200 Speaker 1: seventeen percent of the sugar beet is uh can eventually 128 00:07:59,240 --> 00:08:02,480 Speaker 1: become sugar, as opposed to only about ten in the cane, 129 00:08:02,920 --> 00:08:05,480 Speaker 1: which I thought was unusual. Yeah, so you have these 130 00:08:05,480 --> 00:08:10,760 Speaker 1: two plants that can be processed separately independently, and both 131 00:08:10,800 --> 00:08:16,920 Speaker 1: will produce is sugar indistinguishable to the average person, pretty neat. 132 00:08:17,000 --> 00:08:19,120 Speaker 1: And the reason why I chuck, The reason why that 133 00:08:19,480 --> 00:08:22,800 Speaker 1: why it would be indistinguishable is because all plants have sugar. 134 00:08:24,000 --> 00:08:28,680 Speaker 1: That's right. It's a carbohydrate, a simple carbohydrate, and um. 135 00:08:28,680 --> 00:08:32,560 Speaker 1: Sugar is a part of photosynthesis. But you can't go 136 00:08:32,640 --> 00:08:35,000 Speaker 1: out and get, you know, a blade of switch grass 137 00:08:35,240 --> 00:08:37,160 Speaker 1: and get enough sugar out of it to make sugar, 138 00:08:37,880 --> 00:08:40,720 Speaker 1: even though the sugar in it, it's only abundant enough 139 00:08:40,760 --> 00:08:42,920 Speaker 1: in the beet in the cane to really produce sugar. 140 00:08:42,960 --> 00:08:48,320 Speaker 1: Sugar exactly, but sugars is kind of this um. It's 141 00:08:48,440 --> 00:08:55,160 Speaker 1: it's a molecule that powers the earth. Yeah, really like humans, plants, 142 00:08:55,200 --> 00:08:59,040 Speaker 1: everything gets is powered by sugar. It's pretty neat. It 143 00:08:59,120 --> 00:09:02,520 Speaker 1: is pretty neat. Uh. It is also as a you 144 00:09:02,559 --> 00:09:06,160 Speaker 1: can be used it as a preservative. UM. It prevents 145 00:09:06,160 --> 00:09:09,959 Speaker 1: bacteria from growing in jam um. Sometimes you can change 146 00:09:10,000 --> 00:09:12,000 Speaker 1: the texture. They use it as like a food editive 147 00:09:12,080 --> 00:09:15,800 Speaker 1: to make something look and feel different, not only just 148 00:09:15,800 --> 00:09:18,960 Speaker 1: taste different. They're like, this doesn't put fuzzy little jackets 149 00:09:18,960 --> 00:09:21,200 Speaker 1: on people's teeth when they eat it. Enough, So let's 150 00:09:21,200 --> 00:09:26,000 Speaker 1: add some sugar. And our favorite use of sugar is 151 00:09:26,440 --> 00:09:31,600 Speaker 1: to make booze. Accelerates fermentation. And my favorite uses of 152 00:09:31,640 --> 00:09:35,680 Speaker 1: sugar are to make booze and to make Reese's Pieces. Okay, 153 00:09:35,880 --> 00:09:38,440 Speaker 1: let's not leave that out. Yeah, it's a it's an 154 00:09:38,520 --> 00:09:42,960 Speaker 1: important part of the production of alcohol and Reese's Pieces 155 00:09:42,960 --> 00:09:45,600 Speaker 1: and Reese's Pieces, and it does make the world go round. Um. 156 00:09:46,840 --> 00:09:49,240 Speaker 1: And the world actually produces quite a bit of sugar. 157 00:09:49,520 --> 00:09:52,760 Speaker 1: So in this article from a few years ago, it 158 00:09:52,840 --> 00:09:56,800 Speaker 1: says that um the world made about seventy eight million tons. 159 00:09:56,800 --> 00:10:03,480 Speaker 1: That's seventy one metric tons of sugarcane annually. Is that accurate? Stild? 160 00:10:03,480 --> 00:10:08,079 Speaker 1: You know, well, it's just sugarcane. But I know that 161 00:10:08,200 --> 00:10:13,160 Speaker 1: sugarcane accounts for eighty percent of sugar production about and 162 00:10:13,200 --> 00:10:19,360 Speaker 1: then sugar beats account for about um But in I 163 00:10:19,360 --> 00:10:22,400 Speaker 1: think two thousand thirteen, the world produced a hundred and 164 00:10:22,480 --> 00:10:27,400 Speaker 1: sixty five million metric tons of sugar. Okay, yeah, so 165 00:10:27,440 --> 00:10:29,200 Speaker 1: I guess you'd have to be a mathematician to figure 166 00:10:29,240 --> 00:10:32,200 Speaker 1: out that formula. But plus you probably have to have 167 00:10:32,240 --> 00:10:35,880 Speaker 1: more info than weeds. This cave. The cane, sugar cane 168 00:10:35,920 --> 00:10:39,280 Speaker 1: looks sort of like bamboo, the stock does. It's a 169 00:10:39,320 --> 00:10:42,439 Speaker 1: tropical grass. To the top of it looks grassy, and 170 00:10:42,800 --> 00:10:45,120 Speaker 1: it takes about a year or to grow. It takes 171 00:10:45,160 --> 00:10:49,440 Speaker 1: about eighteen months from planting. But once it's planted, you know, 172 00:10:49,480 --> 00:10:50,959 Speaker 1: you cut it back to the route and it will 173 00:10:51,000 --> 00:10:53,040 Speaker 1: take another twelve months for that to grow back up 174 00:10:53,720 --> 00:10:57,120 Speaker 1: to be harvested again. So what's the eighteen months thing? 175 00:10:57,200 --> 00:10:59,320 Speaker 1: Then eight months is if you plan a brand new 176 00:10:59,440 --> 00:11:03,319 Speaker 1: oh god jokes like from from seed, I guess grows 177 00:11:03,360 --> 00:11:05,600 Speaker 1: and breaks. They call him cane brakes, which I always 178 00:11:05,679 --> 00:11:08,320 Speaker 1: think is like one of the neater like Earth science 179 00:11:08,480 --> 00:11:13,360 Speaker 1: terms cane brakes, cane brake. Uh, it is grown and 180 00:11:14,800 --> 00:11:18,200 Speaker 1: not always um refined near where it's grown, but it 181 00:11:18,280 --> 00:11:24,080 Speaker 1: is harvested and h and processed initially close to where 182 00:11:24,080 --> 00:11:26,560 Speaker 1: it's grown, so it doesn't rot. Sort of like like 183 00:11:26,600 --> 00:11:29,080 Speaker 1: when we did coffee. You know, you want to do 184 00:11:29,120 --> 00:11:31,560 Speaker 1: most of that stuff near where it's grown, right, And 185 00:11:31,600 --> 00:11:34,000 Speaker 1: there are some stuffs you have to take to harvest 186 00:11:34,120 --> 00:11:37,520 Speaker 1: sugar at least even get into the to the raw state. 187 00:11:38,440 --> 00:11:42,120 Speaker 1: But yeah, not every processing place refines it all the 188 00:11:42,160 --> 00:11:45,679 Speaker 1: way to what we would call table. Yeah, sometimes it's 189 00:11:45,679 --> 00:11:48,440 Speaker 1: sent to a refinery, so I guess we can cover 190 00:11:48,520 --> 00:11:50,839 Speaker 1: that in broad strokes here. But it, I mean, it's 191 00:11:50,840 --> 00:11:53,720 Speaker 1: pretty complicated. And yeah, I mean, if you're looking for 192 00:11:54,880 --> 00:11:56,959 Speaker 1: the end all be all of how sugar is produced, 193 00:11:57,160 --> 00:12:00,280 Speaker 1: then go watching our long video on YouTube. What was it? 194 00:12:01,000 --> 00:12:05,040 Speaker 1: Remember how how um incredibly complex chocolate making is. Remember 195 00:12:07,320 --> 00:12:12,120 Speaker 1: I love all these These are some of my favorite ones. Salt, sugar, coffee, commodities. Yeah, 196 00:12:12,320 --> 00:12:15,240 Speaker 1: the commodity sweet. We gotta do tea we haven't done tea, okay, 197 00:12:15,480 --> 00:12:17,720 Speaker 1: and wine we still haven't done wine yet. Yeah. That 198 00:12:17,760 --> 00:12:20,360 Speaker 1: one that just bugs me. We've got a great offer 199 00:12:20,440 --> 00:12:22,960 Speaker 1: from a nice guy. I don't have his name in 200 00:12:23,000 --> 00:12:26,480 Speaker 1: my memory, but I have his email in a safeholder. Yeah, 201 00:12:26,600 --> 00:12:28,760 Speaker 1: and he was like, you need some help with this stuff. 202 00:12:28,800 --> 00:12:32,120 Speaker 1: I've got experts. We're ready to talk to you about wine. 203 00:12:32,760 --> 00:12:34,680 Speaker 1: That could that should be a sweet That's a dense, 204 00:12:34,760 --> 00:12:38,960 Speaker 1: dense topic. All right, So sugar beets, let's talk about 205 00:12:38,960 --> 00:12:43,480 Speaker 1: that in the process. Um, usually they're gonna extract over 206 00:12:43,520 --> 00:12:46,520 Speaker 1: the winter months between September and February. And as we 207 00:12:46,520 --> 00:12:49,920 Speaker 1: said earlier, sugar beat is about seventeen percent sugar. Yeah, 208 00:12:50,040 --> 00:12:54,760 Speaker 1: so not too bad bang for your buck wise, you know, 209 00:12:55,240 --> 00:12:57,400 Speaker 1: I mean, considering the cane is only ten percent. Yeah, 210 00:12:57,559 --> 00:12:59,040 Speaker 1: I mean you could pick it up and eat it 211 00:12:59,080 --> 00:13:01,400 Speaker 1: and be like, this is pretty sweet. Oh yeah seven. 212 00:13:01,720 --> 00:13:06,760 Speaker 1: I guess if you're in Russia you could. That's true. 213 00:13:06,920 --> 00:13:12,000 Speaker 1: That's their esist pieces sugar beets UH in a stolen 214 00:13:12,080 --> 00:13:15,840 Speaker 1: international incident. No things are tense right now, you know, Yeah, 215 00:13:15,880 --> 00:13:19,240 Speaker 1: between US and UH and Russia. Yeah, it's like nineteen 216 00:13:19,520 --> 00:13:22,040 Speaker 1: seventies seven again, we'll the kicking us out of the 217 00:13:22,040 --> 00:13:27,600 Speaker 1: space station. Star Wars just came out. Uh. So, if 218 00:13:27,600 --> 00:13:29,400 Speaker 1: you're gonna process sugar beet. You're gonna slice it and 219 00:13:29,440 --> 00:13:30,960 Speaker 1: you're gonna put it in hot water and you're gonna 220 00:13:30,960 --> 00:13:34,679 Speaker 1: boil it. And it's similar to sugarcane. They're gonna make 221 00:13:34,679 --> 00:13:37,640 Speaker 1: a sugary juice. Then they're gonna filter it, purify it, 222 00:13:38,720 --> 00:13:43,720 Speaker 1: concentrate it, isolate those sugars, and eventually you're gonna get 223 00:13:43,720 --> 00:13:48,360 Speaker 1: sugar crystals developing because you send that syrupy juice through 224 00:13:48,440 --> 00:13:51,720 Speaker 1: what's called a centrifuge, and that's going to separate the 225 00:13:51,760 --> 00:13:55,360 Speaker 1: crystal from what is known as the mother liquor. Whatever 226 00:13:55,480 --> 00:13:57,840 Speaker 1: is left which is one of my favorite terms. Now, 227 00:13:58,320 --> 00:14:00,960 Speaker 1: when whatever is left over that's not crystal is mother 228 00:14:01,000 --> 00:14:06,000 Speaker 1: liquor like byproducts in the original juice, And apparently that 229 00:14:06,040 --> 00:14:10,400 Speaker 1: can be h extracted a few times, I would guess, 230 00:14:10,440 --> 00:14:12,280 Speaker 1: so to get all the crystals out of it. Yeah, 231 00:14:12,400 --> 00:14:14,440 Speaker 1: and I think sometimes they need to add a little 232 00:14:14,440 --> 00:14:17,599 Speaker 1: sugar dust to spur that crystallization. Wow, it sounds like 233 00:14:17,640 --> 00:14:23,000 Speaker 1: a magical process. There's mother liquor, there's sugar dust. And 234 00:14:23,360 --> 00:14:25,200 Speaker 1: actually know that you bring up sugar dusts you know, 235 00:14:25,440 --> 00:14:28,560 Speaker 1: do you remember down in Savannah and like two thousand 236 00:14:28,640 --> 00:14:32,560 Speaker 1: seven eight, that sugar refinery that exploded. It was sugar 237 00:14:32,760 --> 00:14:36,120 Speaker 1: that exploded. Dust in the air. Yeah, sugar. Dust is 238 00:14:36,200 --> 00:14:39,320 Speaker 1: particular matter, and when it gets into the air, it 239 00:14:39,400 --> 00:14:44,760 Speaker 1: can catch fire and explode. And it did. It blew 240 00:14:44,920 --> 00:14:48,640 Speaker 1: that place sky high? Yeah. When was that? I wrote 241 00:14:48,640 --> 00:14:50,760 Speaker 1: about it when I got here, So I would guess 242 00:14:50,760 --> 00:14:52,680 Speaker 1: like two thousand seven or two thousand and eight. What 243 00:14:52,720 --> 00:14:55,960 Speaker 1: was the article like, how can sugar explode? I think 244 00:14:56,000 --> 00:14:59,960 Speaker 1: I remember seeing that. We should have touched on that. 245 00:15:00,040 --> 00:15:02,680 Speaker 1: I guess I just did. But I mean, like you 246 00:15:02,720 --> 00:15:04,520 Speaker 1: should go back and check out that now that you 247 00:15:04,560 --> 00:15:07,600 Speaker 1: realize that it was just sugar. Yeah, that blew that 248 00:15:07,680 --> 00:15:11,760 Speaker 1: place up. It it formed a crater. Basically, it just 249 00:15:12,080 --> 00:15:14,760 Speaker 1: blew the whole refiner. Any flour could do that too, right, 250 00:15:14,880 --> 00:15:18,640 Speaker 1: same principle. Yeah, any particulate matter I can do that. 251 00:15:18,720 --> 00:15:22,280 Speaker 1: I think can that's nutty? Yeah? Um, alright, So sugarcane, 252 00:15:22,320 --> 00:15:24,640 Speaker 1: it is a very similar process. They're gonna pulverize the 253 00:15:24,640 --> 00:15:27,640 Speaker 1: stalk um, add water and lime and that's going to 254 00:15:27,720 --> 00:15:34,200 Speaker 1: be your syrupy sweet juice and not lime like limestone. Yeah, 255 00:15:34,760 --> 00:15:37,760 Speaker 1: not like squeeze limes into it. I had to double check. No, 256 00:15:37,920 --> 00:15:41,560 Speaker 1: you're right, because it's tropical you know exactly. Uh, and 257 00:15:41,600 --> 00:15:43,400 Speaker 1: they're also going to run that through this interfuge, and 258 00:15:43,400 --> 00:15:46,080 Speaker 1: you're gonna get your mother liquor in your crystals, and 259 00:15:46,080 --> 00:15:49,160 Speaker 1: that is also going to be washed and filtered and 260 00:15:49,200 --> 00:15:53,040 Speaker 1: refined further until you get your sugary white goodness, you know. 261 00:15:53,080 --> 00:15:58,000 Speaker 1: Evaporations going on. It's it's it's one of those things 262 00:15:58,040 --> 00:16:00,880 Speaker 1: that sounds complicated, but it's actually pretty simple. It's the 263 00:16:00,920 --> 00:16:04,160 Speaker 1: same as when you're like making a simple syrup at home. 264 00:16:04,240 --> 00:16:06,800 Speaker 1: You're boiling sugar and water. It evaporates off, and you're 265 00:16:06,800 --> 00:16:11,680 Speaker 1: gonna end up with something super sweet. So chuck their 266 00:16:11,800 --> 00:16:17,280 Speaker 1: byproducts to this whole process. Essentially, molasses is chief among them. Yeah, 267 00:16:17,400 --> 00:16:19,880 Speaker 1: I never knew that. Yeah, it's a byproduct that comes 268 00:16:19,960 --> 00:16:25,240 Speaker 1: from boiling sugar, right, yeah, I mean it's it's basically 269 00:16:25,360 --> 00:16:31,320 Speaker 1: the Yeah, it's it's it's the dark like that. That's 270 00:16:31,320 --> 00:16:33,400 Speaker 1: what makes brown sugar dark, or sugar in the raw 271 00:16:33,480 --> 00:16:36,640 Speaker 1: dark is molasses. Right. The molasses isn't extracted as much 272 00:16:36,960 --> 00:16:40,560 Speaker 1: as it is with refined white sugar. Fine white sugar 273 00:16:40,600 --> 00:16:43,680 Speaker 1: has zero molasses in it, like sugar in the raw 274 00:16:43,720 --> 00:16:47,080 Speaker 1: has more and more. It's less refined um and then 275 00:16:47,120 --> 00:16:52,080 Speaker 1: the greatest byproduct of molasses is of course rum. Yeah yeah, 276 00:16:52,360 --> 00:16:54,280 Speaker 1: I put a little molasses in my when I make 277 00:16:54,320 --> 00:16:57,520 Speaker 1: melin barbecue sauce. Oh yeah, that's good. Yeah, that's nice. 278 00:16:58,080 --> 00:17:02,800 Speaker 1: Another byproduct is called gas, and that is um the 279 00:17:02,840 --> 00:17:06,359 Speaker 1: pulp essentially of the cane. Are you making these words up? No? 280 00:17:06,640 --> 00:17:10,400 Speaker 1: Those are rewards what mother looking in bagas? But gas 281 00:17:10,840 --> 00:17:13,880 Speaker 1: we I think another process we studied. It's not it's 282 00:17:13,880 --> 00:17:18,640 Speaker 1: not central just to sugar. It's just the pulpy fibrous 283 00:17:18,760 --> 00:17:21,800 Speaker 1: matter leftover from this kind of process. I wonder what 284 00:17:21,880 --> 00:17:24,880 Speaker 1: we talked about that and was it? Was it coffee? 285 00:17:24,920 --> 00:17:28,560 Speaker 1: Now maybe maybe maybe? But the ba gas is used 286 00:17:28,680 --> 00:17:31,040 Speaker 1: is a big gas because I think I remembers discussing 287 00:17:31,080 --> 00:17:34,080 Speaker 1: whether it's a big gas or by gas. It's big gas. 288 00:17:34,320 --> 00:17:38,320 Speaker 1: I listened to it today. Um yeah, we definitely cover 289 00:17:38,400 --> 00:17:41,080 Speaker 1: that before. I'm starting to feel like an old man 290 00:17:41,119 --> 00:17:43,399 Speaker 1: because when you when we have seven undertopics or so 291 00:17:43,640 --> 00:17:47,200 Speaker 1: oh yeah, literally vaguely familiar, but yeah, I want to 292 00:17:47,359 --> 00:17:49,879 Speaker 1: sound dumb, so you don't say anything, and they just 293 00:17:49,920 --> 00:17:54,240 Speaker 1: spend the next week and going over this. I'm telling you, 294 00:17:54,359 --> 00:17:56,399 Speaker 1: one day we're going to rerecord a show and not 295 00:17:56,440 --> 00:18:01,639 Speaker 1: realize it, man, and we're going to hear about it. Well, 296 00:18:01,760 --> 00:18:05,359 Speaker 1: what was it? It was crystal skulls. We never release 297 00:18:05,440 --> 00:18:07,639 Speaker 1: that one, right, But remember I was like, I thought 298 00:18:07,680 --> 00:18:11,600 Speaker 1: for sure we recorded this, no dreams, what it was. 299 00:18:11,960 --> 00:18:15,639 Speaker 1: We went to record dreams and we just were it 300 00:18:15,760 --> 00:18:19,320 Speaker 1: just wasn't there. Yeah. Uh so, but gas we definitely 301 00:18:19,320 --> 00:18:21,960 Speaker 1: talked about. And the gas is a great byproduct because 302 00:18:21,960 --> 00:18:26,320 Speaker 1: that can be used to power the sugar refinery. They 303 00:18:26,320 --> 00:18:30,080 Speaker 1: actually burned that as fuel to create the steam used 304 00:18:30,119 --> 00:18:32,479 Speaker 1: to power some of these machines. So that is one 305 00:18:32,480 --> 00:18:37,120 Speaker 1: way that sugar production can be green. Um. However, mass 306 00:18:37,160 --> 00:18:40,280 Speaker 1: production of anything like this isn't super green because they're 307 00:18:40,320 --> 00:18:44,040 Speaker 1: transporting stuff over large distances and there's clear cutting of land. 308 00:18:44,119 --> 00:18:47,720 Speaker 1: Well that's a big one with with sugar. Yeah, deforestation 309 00:18:47,800 --> 00:18:50,480 Speaker 1: like in the Amazon, right, and yeah, that's exactly right. Yeah. 310 00:18:50,520 --> 00:18:55,000 Speaker 1: So even though they're using things like the gas as 311 00:18:55,040 --> 00:18:58,520 Speaker 1: a byproduct to help power why is that funny? Because 312 00:18:58,600 --> 00:19:01,760 Speaker 1: I always hear by gas and my head okay anytime 313 00:19:01,800 --> 00:19:04,080 Speaker 1: you say it. But it is not a looked upon 314 00:19:04,160 --> 00:19:08,000 Speaker 1: as one of the more green products that is used 315 00:19:08,040 --> 00:19:11,280 Speaker 1: and produced, you know, like they have to use baby 316 00:19:11,359 --> 00:19:16,160 Speaker 1: lambs to really refine it to its whitest. Not true. Well, 317 00:19:16,200 --> 00:19:18,159 Speaker 1: it uses their souls at least, I guess, if you 318 00:19:18,160 --> 00:19:21,439 Speaker 1: want to get technical, the souls of baby lambs, and 319 00:19:21,480 --> 00:19:23,560 Speaker 1: then they're just left to wander the earth for the 320 00:19:23,600 --> 00:19:27,000 Speaker 1: rest of their natural lives, like not feeling anything. So 321 00:19:47,400 --> 00:19:50,080 Speaker 1: there's a lot of types of sugar. There are. Um, 322 00:19:50,119 --> 00:19:53,200 Speaker 1: when you think about sugar, especially here in the West, 323 00:19:53,400 --> 00:19:57,159 Speaker 1: you think, oh, that really white, like really pretty powdery 324 00:19:57,320 --> 00:20:01,360 Speaker 1: granular stuff, and that's called will sugar, and that's what's 325 00:20:01,400 --> 00:20:05,800 Speaker 1: known as sucros. That's right, And sucros is glucose and 326 00:20:05,880 --> 00:20:11,479 Speaker 1: fruit toast. Sucros also apparently occurs naturally. There's a lot 327 00:20:11,560 --> 00:20:15,280 Speaker 1: of different types of sugar that you're gonna find in plants, uh, 328 00:20:15,359 --> 00:20:19,560 Speaker 1: and from some animals too. Yeah. Yeah, So cow's milk 329 00:20:20,320 --> 00:20:29,320 Speaker 1: contains lactose and gullactose, both of which are sugars um sucros. Again, 330 00:20:29,359 --> 00:20:31,880 Speaker 1: that's typically table sugar, but I believe you can find 331 00:20:31,880 --> 00:20:35,080 Speaker 1: that in plants, and that's glucose and fructose what you said, Yeah, 332 00:20:35,080 --> 00:20:40,040 Speaker 1: and it's even one molecule glucose, one molecule fruit toast. 333 00:20:40,240 --> 00:20:44,480 Speaker 1: Put them together, you've got sucros, fruit toast is commonly 334 00:20:44,520 --> 00:20:48,320 Speaker 1: found in fruits. Yeah. Uh, it's also found in honey 335 00:20:48,560 --> 00:20:53,720 Speaker 1: fruit tastes. And then, um, glucose. This is the one 336 00:20:53,800 --> 00:20:57,600 Speaker 1: you commonly think of when you think the body and sugar, 337 00:20:58,200 --> 00:21:00,560 Speaker 1: because glucose is what the body ones on. And we'll 338 00:21:00,600 --> 00:21:02,080 Speaker 1: talk about that a little more in depth than a 339 00:21:02,160 --> 00:21:04,840 Speaker 1: little bit. Yeah, and that's in honey and fruits and veggies. 340 00:21:06,400 --> 00:21:08,480 Speaker 1: And then something called zylos, which I've never heard of, 341 00:21:08,560 --> 00:21:12,359 Speaker 1: that's in wood and straw. It's pretty interesting. Yeah, there's 342 00:21:12,400 --> 00:21:18,000 Speaker 1: a sugar alcohol called zilattle. Yeah, that's very sweet. Yeah. 343 00:21:18,000 --> 00:21:23,000 Speaker 1: There's sugar alcohols and they supposedly um circumvent your blood sugar, 344 00:21:23,040 --> 00:21:26,840 Speaker 1: your normal metabolic blood sugar process, so they taste sweet, 345 00:21:26,840 --> 00:21:29,760 Speaker 1: but they don't have any impact on your blood sugar. 346 00:21:30,520 --> 00:21:33,840 Speaker 1: And one of them is called zio Litle. Zio litle, 347 00:21:33,920 --> 00:21:36,840 Speaker 1: and that's the name of the product. Yeah. There's this 348 00:21:37,160 --> 00:21:42,200 Speaker 1: uh Danish or Swedish gum that's like the best sugar 349 00:21:42,280 --> 00:21:44,840 Speaker 1: free gum you can possibly get your hands on. It's 350 00:21:44,840 --> 00:21:48,600 Speaker 1: called Ziolidle. It's so good. Terrible name though it is, 351 00:21:48,640 --> 00:21:52,000 Speaker 1: but it's named after the sugar, which apparently is based 352 00:21:52,040 --> 00:21:57,400 Speaker 1: on I guess it's probably would sugar alcohol. Wow, yeah, 353 00:21:57,440 --> 00:22:01,000 Speaker 1: it's pretty creative. I didn't. I'm just recounting here, so 354 00:22:01,280 --> 00:22:04,920 Speaker 1: I know I know you did. You weren't complimenting me. Uh. 355 00:22:05,000 --> 00:22:11,240 Speaker 1: Sugar comes in different granulations and from icing sugar, which 356 00:22:11,320 --> 00:22:13,639 Speaker 1: is if you've ever heard of confection or sugar that 357 00:22:13,720 --> 00:22:19,600 Speaker 1: you daintily sprinkle on top of your Um what's it called? 358 00:22:19,640 --> 00:22:21,520 Speaker 1: What did you get at the fair? Your funnel cake? 359 00:22:23,040 --> 00:22:25,679 Speaker 1: Those are so good? They are. I haven't had one year, 360 00:22:25,760 --> 00:22:28,680 Speaker 1: so yeah, they're good. I never like I got. I 361 00:22:28,720 --> 00:22:32,440 Speaker 1: don't indulge in that stuff. Man, what why is going on? Chuck? Well, 362 00:22:32,480 --> 00:22:35,600 Speaker 1: you know, I'm I'm overweight and like it's there's just 363 00:22:35,640 --> 00:22:37,280 Speaker 1: like you don't want to be the overweight guy walking 364 00:22:37,320 --> 00:22:40,400 Speaker 1: up to the funnel cake stand, you know, Well that's 365 00:22:40,440 --> 00:22:42,320 Speaker 1: why you sneak around the back, get someone else to 366 00:22:42,320 --> 00:22:46,359 Speaker 1: go get it, and you eat in the alley. Cry. 367 00:22:46,680 --> 00:22:49,600 Speaker 1: I've never done that. No, I avoid that stuff. Ice 368 00:22:49,640 --> 00:22:52,800 Speaker 1: Cream is my big downfall. Oh it's your ice cream? 369 00:22:53,200 --> 00:22:57,159 Speaker 1: What's your favorite? Um? Well, Ben and Jerry's sure like, 370 00:22:57,280 --> 00:23:02,560 Speaker 1: but which one, Chubby Hubby? Oh it's a good one, ironically, Yeah, Um, 371 00:23:02,720 --> 00:23:06,880 Speaker 1: I gotta tell you have you had Bluebell. Yeah, okay, 372 00:23:07,080 --> 00:23:11,159 Speaker 1: Blue Bell is like the third best selling ice cream brand, 373 00:23:11,840 --> 00:23:14,479 Speaker 1: like Country, but you can only get it in like 374 00:23:14,560 --> 00:23:18,960 Speaker 1: seven states. That's how good it is. And um, they 375 00:23:19,000 --> 00:23:23,000 Speaker 1: have a banana pudding flavor that is if you're in 376 00:23:23,080 --> 00:23:26,200 Speaker 1: Nevada and you can't, the closest you can get it 377 00:23:26,280 --> 00:23:29,960 Speaker 1: is in Mississippi. It's worth driving there for and it's 378 00:23:30,000 --> 00:23:32,480 Speaker 1: like eight bucks for like a gallon or a half gallons, 379 00:23:32,680 --> 00:23:36,440 Speaker 1: ridiculously expensive, but it is so good. All of their 380 00:23:36,440 --> 00:23:38,720 Speaker 1: flavors are good, but their banana putting one is like 381 00:23:39,680 --> 00:23:43,120 Speaker 1: it's just I'm about to cry. Yeah. There. Um, their 382 00:23:43,200 --> 00:23:46,360 Speaker 1: radio commercials or have you heard those? The songs are horrible. Oh, 383 00:23:46,359 --> 00:23:49,080 Speaker 1: it's the funniest stuff you've ever heard. The TV version 384 00:23:49,080 --> 00:23:51,240 Speaker 1: of it is even worse. Yeah, it seems like a joke, 385 00:23:51,359 --> 00:23:54,040 Speaker 1: Like are they serious or is this campy? Oh? They're serious. 386 00:23:54,440 --> 00:23:58,639 Speaker 1: It's like an eighty five year old like braptist preachers 387 00:23:58,640 --> 00:24:03,000 Speaker 1: in charge of like their it's it is. It's campy. 388 00:24:03,000 --> 00:24:06,199 Speaker 1: It's so it's and they don't mean it. It is. 389 00:24:06,280 --> 00:24:08,400 Speaker 1: For those of you who don't know the songs, it's 390 00:24:08,440 --> 00:24:12,080 Speaker 1: literally like, you know, Mama's baking the apple pie and 391 00:24:12,119 --> 00:24:15,200 Speaker 1: putting in the window sill and like the picket fences outside, 392 00:24:15,200 --> 00:24:18,080 Speaker 1: and we're eating bluebell ice cream because it tastes like 393 00:24:18,080 --> 00:24:20,879 Speaker 1: the good old days. It's really funny. It rhymes more 394 00:24:20,920 --> 00:24:25,080 Speaker 1: than that, but that's just it. I'm sure it's on YouTube. 395 00:24:25,080 --> 00:24:27,879 Speaker 1: Just type bluebell ice cream. Man. Yeah, it's good stuff. 396 00:24:28,320 --> 00:24:31,480 Speaker 1: Um Man. That was a nice sidetrack. So then you 397 00:24:31,560 --> 00:24:34,639 Speaker 1: got castor sugar, which is larger than powdered sugar but 398 00:24:34,680 --> 00:24:36,840 Speaker 1: smaller than granulated sugar. Yeah, which I didn't know about 399 00:24:36,920 --> 00:24:38,800 Speaker 1: until like a couple of months ago. I don't remember 400 00:24:38,880 --> 00:24:40,600 Speaker 1: what recipe it was, but there was a recipe that 401 00:24:40,640 --> 00:24:43,399 Speaker 1: you me was making that like called for castor sugar, 402 00:24:43,400 --> 00:24:45,960 Speaker 1: and she was like what both of us were, Yeah, 403 00:24:46,000 --> 00:24:48,000 Speaker 1: you apparently you can make it if like with the 404 00:24:48,040 --> 00:24:50,760 Speaker 1: coffee grinder, you can grind your regular sugar. Yes, she 405 00:24:50,880 --> 00:24:53,600 Speaker 1: came across that. I think you finally founder she ordered 406 00:24:53,640 --> 00:24:55,760 Speaker 1: it online or something like that, but she making a 407 00:24:55,800 --> 00:25:00,399 Speaker 1: merengue because they used a lot of meringues. Evidently I 408 00:25:00,800 --> 00:25:07,239 Speaker 1: don't remember. Maybe I don't remember what did you need 409 00:25:07,320 --> 00:25:09,480 Speaker 1: that for. I'll figure it out on my own time 410 00:25:09,520 --> 00:25:11,600 Speaker 1: and let everybody know. In the next episode, how about 411 00:25:11,640 --> 00:25:14,000 Speaker 1: that rather than all of us sitting here until I 412 00:25:14,040 --> 00:25:16,439 Speaker 1: remember what the recipes and then I pick up the 413 00:25:16,440 --> 00:25:20,919 Speaker 1: phone and collar and asked, right, that's good radio, my friend. Uh. 414 00:25:21,160 --> 00:25:23,080 Speaker 1: Then you have your granulated sugar, and this is your 415 00:25:23,119 --> 00:25:25,720 Speaker 1: table sugar. And then you've got preserving sugar, which looks 416 00:25:25,720 --> 00:25:28,560 Speaker 1: sort of like sort of rock salty. It's chunkier or 417 00:25:28,600 --> 00:25:31,760 Speaker 1: like sea salt. Course, sea salt sweeter than sea salt though, 418 00:25:31,800 --> 00:25:35,440 Speaker 1: and that's used to preserve yes, much sweeter. Uh yeah, 419 00:25:35,480 --> 00:25:38,480 Speaker 1: because that's another property of sugar is it's a preservative 420 00:25:38,680 --> 00:25:43,160 Speaker 1: as well. Um, you can throw it into some jam 421 00:25:43,240 --> 00:25:45,920 Speaker 1: if you want to make an extra sweet, but it 422 00:25:45,960 --> 00:25:49,120 Speaker 1: will also keep the bacteria away at bay. That's right, 423 00:25:49,800 --> 00:25:52,800 Speaker 1: which is why, like you said, simple syrup can last 424 00:25:52,840 --> 00:25:55,280 Speaker 1: for so long. Yeah, you can just make that and 425 00:25:55,280 --> 00:25:57,840 Speaker 1: put it on your bar at riom temperature. Right. Yeah, 426 00:25:57,840 --> 00:26:00,040 Speaker 1: I can keep it in the fridge, but yeah, you 427 00:26:00,119 --> 00:26:04,240 Speaker 1: keep it on hand, make it yourself. It's very easy. 428 00:26:04,280 --> 00:26:07,280 Speaker 1: Plus also if you like toss some lavender in there, 429 00:26:07,800 --> 00:26:11,160 Speaker 1: got lavender simple syrup which goes with anything with gin 430 00:26:11,240 --> 00:26:14,760 Speaker 1: in it. Yeah, Oh it's so good. Um, you can 431 00:26:14,800 --> 00:26:19,320 Speaker 1: put in some like all spice and some an a 432 00:26:19,520 --> 00:26:23,119 Speaker 1: seed and stuff like that. Every lemon verbina, No, but 433 00:26:23,160 --> 00:26:27,040 Speaker 1: I have made lemon like just from the the peel. 434 00:26:27,440 --> 00:26:30,440 Speaker 1: Oh yeah, Lemon verbena is like just the green leaf. 435 00:26:30,760 --> 00:26:32,080 Speaker 1: We grow a lot of that in the herb garden 436 00:26:32,080 --> 00:26:33,800 Speaker 1: and if you smash it up, it smells so good, 437 00:26:34,119 --> 00:26:35,600 Speaker 1: like I imagine it would be good muddled in a 438 00:26:35,680 --> 00:26:39,560 Speaker 1: drink if I was into that. Are you not? You 439 00:26:39,640 --> 00:26:41,879 Speaker 1: know that I'm not into the cocktails. I thought you 440 00:26:41,920 --> 00:26:45,280 Speaker 1: were whiskey over ice. So you can jazz it up 441 00:26:45,280 --> 00:26:48,600 Speaker 1: a little bit here there, No, not me, okay, Uh 442 00:26:48,640 --> 00:26:50,040 Speaker 1: So I guess we should talk a little bit about 443 00:26:50,080 --> 00:26:52,359 Speaker 1: high fruit toast corn syrup. We did a whole show 444 00:26:52,400 --> 00:26:54,800 Speaker 1: on it, yeah, which you can go back and listen to. 445 00:26:55,600 --> 00:26:58,199 Speaker 1: But it bears mentioning here because there's a lot of 446 00:26:59,119 --> 00:27:02,200 Speaker 1: it gets a bad rap um and the evidence is 447 00:27:02,240 --> 00:27:05,919 Speaker 1: sort of inconclusive right now. Yeah. Yeah, I think what 448 00:27:05,960 --> 00:27:08,720 Speaker 1: we determined is it's not necessarily any worse feed than sugar, 449 00:27:08,760 --> 00:27:10,800 Speaker 1: but it's in a lot more stuff and you may 450 00:27:10,840 --> 00:27:14,120 Speaker 1: not know it. I don't remember what we concluded. What 451 00:27:14,280 --> 00:27:16,640 Speaker 1: my understanding is at this point, and that was from 452 00:27:16,680 --> 00:27:20,520 Speaker 1: two thousand nine. Um, there's a really great article on 453 00:27:20,560 --> 00:27:23,880 Speaker 1: the New York Times called It's sugar toxic. It's very long, 454 00:27:24,359 --> 00:27:26,960 Speaker 1: but it's very in depth, and it really goes into 455 00:27:27,600 --> 00:27:31,119 Speaker 1: the um the evidence that's out there that it really 456 00:27:31,240 --> 00:27:34,880 Speaker 1: is the highlights. Well, like you said, high fruit toast 457 00:27:34,960 --> 00:27:41,200 Speaker 1: corn syrup isn't molecularly different very much from sucrose, which 458 00:27:41,200 --> 00:27:44,840 Speaker 1: is sugar. Most high fruit toast corn syrup, or the 459 00:27:44,840 --> 00:27:50,040 Speaker 1: stuff that's most widely used, is like fifty fruit toasted glucoast. 460 00:27:51,920 --> 00:27:56,239 Speaker 1: So that five difference um in fruit toast shouldn't make 461 00:27:56,400 --> 00:28:01,639 Speaker 1: much difference, but apparently it does. The other aspect of 462 00:28:01,840 --> 00:28:04,520 Speaker 1: high frue toast corn syrup is that that extra fructoast 463 00:28:04,560 --> 00:28:09,040 Speaker 1: are all that fruit toast that is processed in the liver. 464 00:28:09,240 --> 00:28:12,320 Speaker 1: Any cell in your body can process glucose. When you 465 00:28:12,440 --> 00:28:16,760 Speaker 1: eat something that has glucose in it, uh, your pancreas 466 00:28:16,880 --> 00:28:21,080 Speaker 1: releases insulin, and insulin goes hey open up cells and 467 00:28:21,160 --> 00:28:24,480 Speaker 1: the glucose goes in and it's converted. It's biochemical energy 468 00:28:24,560 --> 00:28:26,960 Speaker 1: is converted to a t P and then you have 469 00:28:27,080 --> 00:28:29,880 Speaker 1: this packet of energy that can be used by any cell. 470 00:28:30,440 --> 00:28:32,800 Speaker 1: Any cell can do that, which means your entire body 471 00:28:32,880 --> 00:28:37,160 Speaker 1: can metabolize glucose. Fruit toast has to be broken down 472 00:28:37,240 --> 00:28:41,000 Speaker 1: into glucose, and that's done in the liver. The liver 473 00:28:41,120 --> 00:28:46,000 Speaker 1: has some options to it chuck. When it's presented with fructast. 474 00:28:46,800 --> 00:28:50,960 Speaker 1: It can use it for energy, it can convert it 475 00:28:51,000 --> 00:28:54,360 Speaker 1: into fats in the blood stream, which are called triglycerides, 476 00:28:55,320 --> 00:29:00,400 Speaker 1: or it can convert it into fat stores fat. That's 477 00:29:00,440 --> 00:29:02,600 Speaker 1: if you have too much of it, right, Yeah, Now, 478 00:29:03,000 --> 00:29:07,120 Speaker 1: with high fru toast corn syrup, apparently evidence shows that 479 00:29:08,440 --> 00:29:11,760 Speaker 1: when it hits the liver, it's just automatically converted to fat, 480 00:29:12,840 --> 00:29:18,520 Speaker 1: and that the speed with which it's metabolized also has 481 00:29:18,560 --> 00:29:22,240 Speaker 1: an effect on how much or how frequently it's converted 482 00:29:22,280 --> 00:29:26,360 Speaker 1: to fat. And with high fruit toast corn syrup, it's syrup, 483 00:29:27,000 --> 00:29:31,280 Speaker 1: and syrup apparently hits the liver a lot faster than say, 484 00:29:31,560 --> 00:29:35,000 Speaker 1: an equal amount of apples that you're getting fruit toast from, 485 00:29:35,760 --> 00:29:39,280 Speaker 1: so it's being converted to fat like automatically. That's why 486 00:29:39,400 --> 00:29:41,920 Speaker 1: they think that high fruit toast corn syrup is actually 487 00:29:42,360 --> 00:29:44,720 Speaker 1: far worse from you than just regular fruit toast or 488 00:29:44,800 --> 00:29:50,080 Speaker 1: even sucros table sugar. Right, while the obesity epidemic is 489 00:29:50,560 --> 00:29:53,480 Speaker 1: sort of matched year to year with the introduction of 490 00:29:53,680 --> 00:29:57,320 Speaker 1: high fruit toast corn syrup as far as increase um. 491 00:29:57,560 --> 00:29:59,959 Speaker 1: So that makes sense. I read an article to Day 492 00:30:00,200 --> 00:30:04,920 Speaker 1: that said that added sugars overall is the problem, whether 493 00:30:04,960 --> 00:30:07,760 Speaker 1: it's high fructose corn syrup or regular added sugar. Well, 494 00:30:08,040 --> 00:30:10,880 Speaker 1: that's added sugars in a product. That's the U s 495 00:30:10,960 --> 00:30:14,200 Speaker 1: d a's line, and the U s d A doesn't 496 00:30:14,280 --> 00:30:17,560 Speaker 1: want to upset the sugar industry or the Corn Refiners Association, 497 00:30:17,880 --> 00:30:21,960 Speaker 1: So that's kind of become the predominant government line, like, yeah, 498 00:30:22,080 --> 00:30:24,680 Speaker 1: everybody's eating too much sugar, that's the problem. Well, then 499 00:30:24,720 --> 00:30:27,000 Speaker 1: there's a whole group of people out there who are saying, like, no, 500 00:30:27,440 --> 00:30:31,280 Speaker 1: it's it's yeah, sure that's a problem, but this is 501 00:30:31,360 --> 00:30:35,080 Speaker 1: a an even bigger problem with high fructose corn syrup. Yeah, 502 00:30:35,240 --> 00:30:39,000 Speaker 1: that makes sense that it's different and it's affecting people differently, right, 503 00:30:39,120 --> 00:30:41,479 Speaker 1: and it's not the same as sugar. Well, I think 504 00:30:41,480 --> 00:30:45,320 Speaker 1: a lot of people think we're ingesting too much corn 505 00:30:45,440 --> 00:31:08,560 Speaker 1: based products. Period. We need to do g MS at 506 00:31:08,600 --> 00:31:13,600 Speaker 1: some point too. You know, yeah, everyone keeps calling for it. 507 00:31:13,880 --> 00:31:17,520 Speaker 1: Some guys sent us a book, Yeah, yeah, oh yeah, yeah. 508 00:31:18,000 --> 00:31:22,280 Speaker 1: Did you read it? No, I haven't read it um. 509 00:31:22,960 --> 00:31:26,920 Speaker 1: Apparently six of americans calories come from added sugars, which 510 00:31:27,000 --> 00:31:30,840 Speaker 1: is just like totally empty calories. So again there's a 511 00:31:31,000 --> 00:31:34,800 Speaker 1: there's a big there's an argument over those numbers. Yeah, 512 00:31:35,360 --> 00:31:38,800 Speaker 1: no one really knows, but supposedly the numbers are very 513 00:31:39,320 --> 00:31:44,640 Speaker 1: artificially low. UM and that the average American eats about 514 00:31:44,800 --> 00:31:49,200 Speaker 1: nine pounds of sugar a year. Oh yeah, yeah wow, 515 00:31:49,600 --> 00:31:54,120 Speaker 1: and the global average is something like UM sixty six pounds, 516 00:31:55,120 --> 00:31:58,520 Speaker 1: but Israel eats something like a d forty five pounds 517 00:31:59,200 --> 00:32:03,480 Speaker 1: per person per year. What what that's from sweets? Yeah, 518 00:32:05,280 --> 00:32:11,760 Speaker 1: packaged foods Um. Are we done with HFCs then for now? Yeah, 519 00:32:13,120 --> 00:32:14,840 Speaker 1: I go back and listen to the episode. It was 520 00:32:14,880 --> 00:32:17,239 Speaker 1: a good one, one of my favorites. Yeah, it's been 521 00:32:17,240 --> 00:32:18,440 Speaker 1: a while. I'm meant to re listen to that, but 522 00:32:18,480 --> 00:32:21,360 Speaker 1: I didn't get a chance. Um, So sugar in the 523 00:32:21,440 --> 00:32:23,640 Speaker 1: body we've been This also a hearkens back to our 524 00:32:23,640 --> 00:32:29,920 Speaker 1: episode on taste it uh corresponds molecularly on your with 525 00:32:30,040 --> 00:32:31,960 Speaker 1: your taste buds on the tongue because of the shape 526 00:32:31,960 --> 00:32:34,760 Speaker 1: of the molecule. We talked about that the molecules are 527 00:32:34,800 --> 00:32:37,320 Speaker 1: shaped to fit. You know, when sugar hits it, it 528 00:32:37,440 --> 00:32:40,560 Speaker 1: matches up perfectly with that molecule and sends a message said, hey, 529 00:32:40,600 --> 00:32:43,840 Speaker 1: there's something sweet as opposed to salty or bitter or 530 00:32:44,960 --> 00:32:49,520 Speaker 1: sour or umami. Five? Right, this is four, and then 531 00:32:49,600 --> 00:32:52,120 Speaker 1: names five, which I thought was I even changed it 532 00:32:52,160 --> 00:32:56,480 Speaker 1: on my sheet. Um And they recommend something that I 533 00:32:56,640 --> 00:33:01,520 Speaker 1: do not recommend, which is, if something tastes sweet in 534 00:33:01,600 --> 00:33:04,920 Speaker 1: the wild, it's more likely to be safe to eat 535 00:33:04,960 --> 00:33:08,440 Speaker 1: than something bitter. Sort of true. But you should never 536 00:33:08,560 --> 00:33:11,640 Speaker 1: ever go and like in a survival scenario and just 537 00:33:11,720 --> 00:33:15,160 Speaker 1: try and eat something even a little bit. Um. There's 538 00:33:15,200 --> 00:33:17,320 Speaker 1: a test you can do which I won't get into, 539 00:33:17,440 --> 00:33:20,160 Speaker 1: but it involves like rubbing on your skin first, waiting 540 00:33:20,160 --> 00:33:22,400 Speaker 1: a certain amount of time. They may be touching it 541 00:33:22,440 --> 00:33:24,280 Speaker 1: to your tongue, waiting a certain amount of time. But 542 00:33:24,320 --> 00:33:25,840 Speaker 1: you should never just go like, I wonder if this 543 00:33:25,920 --> 00:33:28,040 Speaker 1: is edible, let me taste it? Right, It's not a 544 00:33:28,080 --> 00:33:30,840 Speaker 1: good idea good going even if it is sweet. You're 545 00:33:30,840 --> 00:33:34,920 Speaker 1: a survivalist. I know some things. So you know. We 546 00:33:35,040 --> 00:33:39,720 Speaker 1: said sugar is found in all plants, just to varying degrees. 547 00:33:40,400 --> 00:33:44,200 Speaker 1: Um And plants create sugar is a byproduct of photosynthesis, 548 00:33:44,520 --> 00:33:47,640 Speaker 1: and they use it for energy for growth. They also 549 00:33:47,880 --> 00:33:50,760 Speaker 1: use it to they take sugars and turn them into 550 00:33:50,880 --> 00:33:55,920 Speaker 1: more complex sugars to use for like um cellular structure 551 00:33:56,000 --> 00:34:01,640 Speaker 1: like cellulose um. But they also use sugar in their 552 00:34:01,800 --> 00:34:06,680 Speaker 1: nectar to tract bees and other things to help them pollinate. Yeah, 553 00:34:06,920 --> 00:34:10,399 Speaker 1: and and propagate their species because it's sweet stuff. Yeah. 554 00:34:11,120 --> 00:34:12,760 Speaker 1: I love it when I see the little bee getting 555 00:34:12,800 --> 00:34:15,359 Speaker 1: in there getting a little something sweet. Yeah. I feel 556 00:34:15,360 --> 00:34:18,960 Speaker 1: like they're getting a little treat, you know, that's right, 557 00:34:19,000 --> 00:34:20,840 Speaker 1: And then they're vomiting it up and we eat it 558 00:34:20,880 --> 00:34:26,200 Speaker 1: as honey. That's true. Uh, sugar is bad for your teeth. 559 00:34:26,280 --> 00:34:30,799 Speaker 1: Everyone knows that. Um. Specifically, when you eat sugar, it's 560 00:34:30,840 --> 00:34:34,800 Speaker 1: gonna form something called a glyco protein, that little sweater 561 00:34:34,920 --> 00:34:37,840 Speaker 1: on your teeth. And bacteria love to eat that stuff 562 00:34:38,360 --> 00:34:41,560 Speaker 1: and then they love to poop out lactic acid afterwards, 563 00:34:41,640 --> 00:34:45,520 Speaker 1: unto your teeth. Yes, specifically, stripped a caucus mutans. That's 564 00:34:45,560 --> 00:34:49,919 Speaker 1: the culprit for cavities. Really, we've said stripped a caucus before, 565 00:34:50,000 --> 00:34:52,600 Speaker 1: and that's not a good word. No, But there's different 566 00:34:52,640 --> 00:34:55,440 Speaker 1: kinds of strap okay, um, But when they poop out 567 00:34:55,440 --> 00:34:57,719 Speaker 1: that lactic acid, that's what's on your enamel, that's what's 568 00:34:57,719 --> 00:35:00,000 Speaker 1: gonna wear it on your teeth. So eating sugary stuff 569 00:35:00,120 --> 00:35:02,240 Speaker 1: really is bad for your teeth. That's not like something 570 00:35:02,320 --> 00:35:04,920 Speaker 1: your mom tells you. That's a lie. And the bacteria 571 00:35:04,960 --> 00:35:09,239 Speaker 1: also provided or produces a biofilm around all of this 572 00:35:09,320 --> 00:35:11,719 Speaker 1: stuff which traps it in there and traps in the 573 00:35:11,800 --> 00:35:16,279 Speaker 1: lactic acid as well. So you're in trouble. Yeah you're dead, 574 00:35:17,960 --> 00:35:21,360 Speaker 1: not dead, but you make it diabetes. Yeah, you can 575 00:35:21,440 --> 00:35:25,120 Speaker 1: get diabetes UM from too much sugar and that that 576 00:35:25,280 --> 00:35:29,280 Speaker 1: apparently is um. It's crazy that there's a real parallel 577 00:35:29,400 --> 00:35:32,960 Speaker 1: between the six country study in the seven country study 578 00:35:33,000 --> 00:35:35,560 Speaker 1: that we talked about. In the Paleo diet episode of fats, 579 00:35:36,160 --> 00:35:41,560 Speaker 1: apparently there was a rival all along that said it's 580 00:35:41,600 --> 00:35:45,640 Speaker 1: not fat, it's sugar. Like we're both after the same problem. 581 00:35:45,719 --> 00:35:47,880 Speaker 1: But this guy went after fats, this other guy went 582 00:35:47,920 --> 00:35:50,640 Speaker 1: after sugar. And now they're starting to think, like now 583 00:35:50,719 --> 00:35:53,880 Speaker 1: that they're thinking it's not fats after all that contributed 584 00:35:53,920 --> 00:35:56,160 Speaker 1: to like heart disease and obesity that they think is 585 00:35:56,160 --> 00:36:00,200 Speaker 1: actually sugar. And the the way that it's sugar is 586 00:36:00,480 --> 00:36:04,640 Speaker 1: through something called metabolic syndrome, to where if you eat 587 00:36:04,680 --> 00:36:07,759 Speaker 1: too much sugar, your body becomes resistant to insulin. And 588 00:36:07,840 --> 00:36:10,279 Speaker 1: remember insulin gets glucose out of the blood stream and 589 00:36:10,320 --> 00:36:13,480 Speaker 1: into your cells and is converted to energy. Well, if 590 00:36:13,520 --> 00:36:16,680 Speaker 1: your body starts sucking at doing that, then you have 591 00:36:16,800 --> 00:36:19,839 Speaker 1: a lot more glucose in your blood stream, which means 592 00:36:19,840 --> 00:36:23,680 Speaker 1: your pancreases producing more and more insulin. Insulin remember, triggers 593 00:36:23,719 --> 00:36:27,160 Speaker 1: fat storage, so you have more and more insulin, you 594 00:36:27,239 --> 00:36:29,600 Speaker 1: have more and more fat storage, You have obesity, you 595 00:36:29,719 --> 00:36:32,520 Speaker 1: have heart disease, and they think that possibly the number 596 00:36:32,600 --> 00:36:38,239 Speaker 1: one contributor to heart attacks is metabolic syndrome and not 597 00:36:38,320 --> 00:36:44,080 Speaker 1: necessarily saturated fats. Right. Interesting, But as a result of 598 00:36:44,160 --> 00:36:48,680 Speaker 1: this aside result is insulin, you develop your diabetes. Type 599 00:36:48,680 --> 00:36:51,960 Speaker 1: two diabetes is the result of insulin resistance where you 600 00:36:52,120 --> 00:36:55,680 Speaker 1: have to inject insulin into your body because your body 601 00:36:56,120 --> 00:37:00,200 Speaker 1: is not producing enough any longer because it's overtaxed your pancreases. Yeah, 602 00:37:00,200 --> 00:37:02,680 Speaker 1: we got a lot of great responses from the Paleo episode. 603 00:37:02,880 --> 00:37:06,560 Speaker 1: It was a really interesting one. Yeah, and people saying, like, dudes, 604 00:37:06,760 --> 00:37:10,279 Speaker 1: we know so little still about nutrition and things are 605 00:37:10,360 --> 00:37:13,440 Speaker 1: changing so much with the things we eat and put 606 00:37:13,480 --> 00:37:15,399 Speaker 1: in our body that it's hard to keep up, which 607 00:37:15,480 --> 00:37:18,520 Speaker 1: is why it's so insulting when some industry that has 608 00:37:18,560 --> 00:37:21,680 Speaker 1: a vested interest in so they got all figured out. Yeah, 609 00:37:21,719 --> 00:37:23,400 Speaker 1: and don't worry about it, just keep eating it. You 610 00:37:23,520 --> 00:37:28,080 Speaker 1: know that that's that's insulting. All right? Can sugar power 611 00:37:28,120 --> 00:37:33,160 Speaker 1: your car? Yes? How I'll explain. There's a couple of ways. Um, 612 00:37:33,280 --> 00:37:39,280 Speaker 1: So there's sugar based ethanol, which Brazil was basically running 613 00:37:39,320 --> 00:37:42,120 Speaker 1: on for many years. I didn't realize that they're big 614 00:37:42,160 --> 00:37:46,400 Speaker 1: into flex fuels and ethanol. They were basically energy independent 615 00:37:46,520 --> 00:37:50,040 Speaker 1: in the first decade of the twenty one century because 616 00:37:50,120 --> 00:37:54,200 Speaker 1: they said, we're tired of being dependent on foreign oil. Yeah, 617 00:37:54,520 --> 00:37:57,160 Speaker 1: let's figure something out. And they did. They put all 618 00:37:57,200 --> 00:38:03,759 Speaker 1: they Yeah, they started looking into sugarcane, making ethanol from sugarcane, 619 00:38:04,120 --> 00:38:07,239 Speaker 1: and you know there's like corn based ethanol, which um, 620 00:38:08,000 --> 00:38:10,680 Speaker 1: Chris Pallette and I talked about in the Grass Lena episode, 621 00:38:10,960 --> 00:38:15,759 Speaker 1: remember that. And apparently ethanol made from sugarcane as eight 622 00:38:15,840 --> 00:38:19,319 Speaker 1: hundred times more energy output, and so they were making 623 00:38:19,360 --> 00:38:23,840 Speaker 1: ethanol in it. In two thousand eight of the fuel 624 00:38:23,960 --> 00:38:27,239 Speaker 1: sold in Brazil was ethanol. That's awesome, made from sugarcane 625 00:38:27,280 --> 00:38:30,760 Speaker 1: right there in the country. Well then gas prices lowered 626 00:38:31,480 --> 00:38:34,440 Speaker 1: and um people started using gas again because they'll use 627 00:38:34,520 --> 00:38:38,920 Speaker 1: whatever's cheapest. But Brazil, even though it's on its heels, 628 00:38:39,200 --> 00:38:42,560 Speaker 1: the ethanol industry there is they proved it's a completely 629 00:38:42,680 --> 00:38:46,480 Speaker 1: viable alternative fuel. Yeah. The problem though, again with UM 630 00:38:47,440 --> 00:38:50,480 Speaker 1: refining more and more sugar for these purposes is the 631 00:38:50,600 --> 00:38:55,799 Speaker 1: deforestation and worker wages. And I feel like anytime we've 632 00:38:56,000 --> 00:38:59,759 Speaker 1: covered any commodity like this, there's some workers somewhere in 633 00:38:59,800 --> 00:39:02,960 Speaker 1: the world getting screwed over, and sugar is definitely not 634 00:39:03,160 --> 00:39:05,400 Speaker 1: any stranger in that process. Well. Also, it drives up 635 00:39:05,440 --> 00:39:09,200 Speaker 1: food prices too, yeah, um, because if if there's two 636 00:39:09,280 --> 00:39:13,879 Speaker 1: different huge sectors competing for the same commodity like there, 637 00:39:14,000 --> 00:39:16,399 Speaker 1: it's going to drive the price of that commodity up. Yeah, 638 00:39:16,480 --> 00:39:19,560 Speaker 1: that's true. So if you have energy and food right 639 00:39:19,640 --> 00:39:23,040 Speaker 1: going after sugar prices, sugar goes up. Right. I wish 640 00:39:23,080 --> 00:39:26,520 Speaker 1: people could have seen that demonstration. It really brings it home. Uh. 641 00:39:26,680 --> 00:39:28,480 Speaker 1: And what else is the other I remember I think 642 00:39:28,520 --> 00:39:34,320 Speaker 1: we talked about this too, Uh, sugar devouring microorganisms basically 643 00:39:34,400 --> 00:39:38,399 Speaker 1: feeding on sugar and making energy in the process. Yeah, 644 00:39:38,800 --> 00:39:41,239 Speaker 1: that's a like viable, viable way in the future, maybe 645 00:39:41,280 --> 00:39:44,600 Speaker 1: to power things. Yeah, so there's a certain certain types 646 00:39:44,640 --> 00:39:48,960 Speaker 1: of microbes are more sugar hungry than others. But yeah, 647 00:39:49,000 --> 00:39:53,000 Speaker 1: when they're eating sugar, they managed to separate electrons and 648 00:39:53,160 --> 00:39:57,279 Speaker 1: loosen loosen electrons, and as the electrons flow, as we 649 00:39:57,520 --> 00:40:01,400 Speaker 1: mentioned in our electricity episode, the flow of electrons is electricity. 650 00:40:01,960 --> 00:40:05,879 Speaker 1: So if you direct that flow across like some something 651 00:40:06,000 --> 00:40:08,520 Speaker 1: that can use it, you create a current. And the 652 00:40:08,640 --> 00:40:13,440 Speaker 1: cool thing about microbial fuel cells is when that electron 653 00:40:13,960 --> 00:40:17,600 Speaker 1: makes it to the other side, it um combines to 654 00:40:17,719 --> 00:40:20,920 Speaker 1: form water. So that's the byproduct like this, so it 655 00:40:21,120 --> 00:40:26,000 Speaker 1: it truly is a very um environmentally friendly alternative fuel. Yeah, 656 00:40:26,040 --> 00:40:28,080 Speaker 1: we did. We covered that at some point too. I remember, 657 00:40:29,880 --> 00:40:33,440 Speaker 1: it's our world is getting smaller because we're explaining it. 658 00:40:33,680 --> 00:40:40,000 Speaker 1: That's right. You got anything else? No, I don't think so, mother, liquor, 659 00:40:40,200 --> 00:40:44,560 Speaker 1: BA gas, all these words I made up just for 660 00:40:44,640 --> 00:40:48,799 Speaker 1: the show. You did good with the making up the words, man, Thanks. Yeah, 661 00:40:48,880 --> 00:40:52,440 Speaker 1: I don't have anything else, chuck um. But if you 662 00:40:52,520 --> 00:40:54,640 Speaker 1: want to learn more about sugar, I'm sure there's some 663 00:40:54,760 --> 00:40:57,360 Speaker 1: words we left out of this article. You can type 664 00:40:57,400 --> 00:41:00,160 Speaker 1: sugar into the search bar at how stuff works dot com. Um, 665 00:41:00,920 --> 00:41:04,520 Speaker 1: and uh, since I said search parts time for a 666 00:41:04,560 --> 00:41:10,759 Speaker 1: listener mail, I'm gonna call this refuting listener mail. We 667 00:41:11,200 --> 00:41:14,080 Speaker 1: read a listener mail from a creationist not too long ago, 668 00:41:14,520 --> 00:41:18,520 Speaker 1: man that got a certain response from some quarters. Yeah, 669 00:41:18,600 --> 00:41:20,200 Speaker 1: so then a lot of people right and responding to 670 00:41:20,239 --> 00:41:22,520 Speaker 1: that listener mail. So we might just continue this for 671 00:41:22,600 --> 00:41:26,200 Speaker 1: the next year just reading rebuttals. H. Hey, guys, you 672 00:41:26,239 --> 00:41:28,480 Speaker 1: received an email from a creation that's explaining that both 673 00:41:28,640 --> 00:41:32,279 Speaker 1: creationists and scientists believe in natural selection, and that both 674 00:41:32,320 --> 00:41:35,600 Speaker 1: groups believe in micro evolution but disagree on macro evolution. 675 00:41:36,280 --> 00:41:38,200 Speaker 1: What the person did not mention is that macro and 676 00:41:38,320 --> 00:41:42,320 Speaker 1: micro evolution describe the same process of natural selection, just 677 00:41:42,400 --> 00:41:46,600 Speaker 1: on different timetables. Uh. Micro a short term, macros long term. 678 00:41:46,640 --> 00:41:49,120 Speaker 1: It simply does not make sense that natural selection works 679 00:41:49,400 --> 00:41:51,800 Speaker 1: on the short term, but it's somehow reversed on the 680 00:41:51,840 --> 00:41:56,320 Speaker 1: long term. Natural selection introduces changes to a population subgroup 681 00:41:56,719 --> 00:41:58,600 Speaker 1: as they adapt to their environment, but the changes are 682 00:41:58,640 --> 00:42:02,600 Speaker 1: small the population subgroup can naturally breed with the original population. 683 00:42:03,080 --> 00:42:06,799 Speaker 1: That is micro revolution. Once it changes are significant enough 684 00:42:06,880 --> 00:42:10,120 Speaker 1: that the subgroup can no longer naturally and successfully breed 685 00:42:10,200 --> 00:42:13,880 Speaker 1: with the parent population. The subgroup is considered a new species, 686 00:42:14,040 --> 00:42:17,600 Speaker 1: that's a special event, that it's macro evolution. To believe 687 00:42:17,640 --> 00:42:20,759 Speaker 1: in micro and not macro is to ignore how nature works. 688 00:42:21,520 --> 00:42:24,680 Speaker 1: Say you put two separate populations of the same species 689 00:42:24,840 --> 00:42:28,600 Speaker 1: put in very different environments. Each population would slowly adapt 690 00:42:28,640 --> 00:42:31,640 Speaker 1: to its new environment and change over time micro evolution, 691 00:42:32,040 --> 00:42:35,200 Speaker 1: each group will become better adapted to its new environment, 692 00:42:35,280 --> 00:42:37,520 Speaker 1: and the differences between the two groups will only grow 693 00:42:37,920 --> 00:42:41,040 Speaker 1: in time. However, if you don't believe in macro revolution, 694 00:42:41,560 --> 00:42:44,000 Speaker 1: you don't believe in new species. So you have to 695 00:42:44,080 --> 00:42:47,280 Speaker 1: believe that no matter how different each group becomes, nature 696 00:42:47,360 --> 00:42:50,960 Speaker 1: does not work like this. Also, the previous writer claimed 697 00:42:51,000 --> 00:42:54,640 Speaker 1: to be a creationist botanist, and that is like a 698 00:42:54,760 --> 00:42:57,520 Speaker 1: doctor that does not believe in germ theory. I'm sure 699 00:42:57,560 --> 00:42:59,880 Speaker 1: they might exist, but I would definitely take their expertise 700 00:43:00,280 --> 00:43:04,279 Speaker 1: with a large dose of salt. Quite a rebuttal. Yeah, 701 00:43:04,360 --> 00:43:06,120 Speaker 1: and I didn't have a name. I feel bad, so 702 00:43:06,239 --> 00:43:10,560 Speaker 1: I'm just I'm gonna say thanks you, thanks Richard Dawkins. 703 00:43:11,120 --> 00:43:16,640 Speaker 1: I appreciate that. So the evolutionists have rebutted, what say 704 00:43:16,719 --> 00:43:21,120 Speaker 1: you creationists? Let us know, and everybody stopped tweeting and 705 00:43:21,560 --> 00:43:25,680 Speaker 1: sending emails about how dare we put a creationists views 706 00:43:25,840 --> 00:43:28,960 Speaker 1: on and listener mail? Yeah. Yeah, it's no way to 707 00:43:29,000 --> 00:43:32,480 Speaker 1: go through life trying to silence your opponents. Yeah, your 708 00:43:32,560 --> 00:43:35,000 Speaker 1: debate and engage. I was surprised there were a lot 709 00:43:35,040 --> 00:43:38,200 Speaker 1: of people that said you shouldn't give equal time to 710 00:43:38,400 --> 00:43:41,799 Speaker 1: this stuff because it's just not true. Yeah. Somebody said, Um, 711 00:43:42,600 --> 00:43:48,439 Speaker 1: I thought discovery stood for something interesting. Yeah, well, hey, 712 00:43:48,880 --> 00:43:53,120 Speaker 1: I think debate is healthy and they think you're not 713 00:43:53,280 --> 00:43:57,280 Speaker 1: right either, So like you know, yep, debate is healthy. 714 00:43:57,360 --> 00:44:01,719 Speaker 1: Chuck exactly. Um. If not, Bill and I wouldn't have 715 00:44:01,760 --> 00:44:06,600 Speaker 1: done it, boom. If you want to contribute to the debate, 716 00:44:06,760 --> 00:44:08,440 Speaker 1: we want to hear from you. You can tweet to 717 00:44:08,520 --> 00:44:10,400 Speaker 1: us at s y s K podcast. You can join 718 00:44:10,480 --> 00:44:12,440 Speaker 1: us on Facebook dot com, slash Stuff you Should Know, 719 00:44:12,760 --> 00:44:15,320 Speaker 1: send us an email to stuff podcast at how Stuff 720 00:44:15,360 --> 00:44:18,200 Speaker 1: Works dot com, and as always, check us out at 721 00:44:18,200 --> 00:44:20,399 Speaker 1: our home on the web. Stuff you Should Know dot Com. 722 00:44:23,440 --> 00:44:25,600 Speaker 1: Stuff you Should Know is a production of iHeart Radio's 723 00:44:25,600 --> 00:44:28,160 Speaker 1: How Stuff Works. For more podcasts for my heart Radio, 724 00:44:28,239 --> 00:44:30,840 Speaker 1: visit the iHeart Radio app, Apple Podcasts, or wherever you 725 00:44:30,960 --> 00:44:32,080 Speaker 1: listen to your favorite shows.