WEBVTT - Is high fructose corn syrup bad for you?

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<v Speaker 1>Brought to you by the reinvented two thousand twelve camera.

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<v Speaker 1>It's ready. Are you welcome to Stuff You Should Know

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<v Speaker 1>from house Stuff Works dot Com. Join Josh and Chuck,

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<v Speaker 1>the guys who bring you Stuff you Should Know, as

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<v Speaker 1>they take a trip around the world to help you

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<v Speaker 1>get smarter in a topsy turv economy. Check out the

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<v Speaker 1>all new super Stuffed Guide to the Economy from house

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<v Speaker 1>stuff Works dot Com, available now exclusively on iTunes. Hey,

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<v Speaker 1>and welcome to the podcast. I'm Josh Clark. There's Chuck Bryant, right, Josh,

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<v Speaker 1>you want to bite? I thought you loved me mine, dude,

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<v Speaker 1>pick two bites. But it's got high fruit toast corns

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<v Speaker 1>for it in it, so well, you know what they

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<v Speaker 1>say about that stuff? What that it's uh that uh

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<v Speaker 1>that it's made from corn, has the same calories as sugar, honey,

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<v Speaker 1>and it's fine and moderation. You only brought one the

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<v Speaker 1>end and seen, Chuck. I feel dirty right now. We

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<v Speaker 1>were clearly riffing on popular commercial yes, touting high fruit

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<v Speaker 1>toast corn syrup. Yeah, um, which is kind of a

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<v Speaker 1>big deal these days, right Chuck? It is indeed? Yeah,

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<v Speaker 1>So Chuck and I are going to talk about um

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<v Speaker 1>high fruit toast corn syrup, and you know, maybe some

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<v Speaker 1>of the concerns what it is and whether or not

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<v Speaker 1>it actually is bad for you. So we will get

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<v Speaker 1>to that right this moment. Right, And welcome to Matt,

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<v Speaker 1>our guest producer for the week. Yes, thank you for

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<v Speaker 1>Matt for filling in for Jerry, who is on vacation

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<v Speaker 1>hopefully not enduring any life threatening circumstances as is usually

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<v Speaker 1>the case. Right, And we love young and talented Matt,

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<v Speaker 1>so welcome. Yeah, young talented and well groomed Matt. How's

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<v Speaker 1>it going, Matt? Alright, so on the high fruit toast

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<v Speaker 1>corn syrup. Chuck. Okay, so this stuff didn't exist before

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<v Speaker 1>nineteen fifty seven. Did you know that? Okay? Um, let

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<v Speaker 1>me explain. Let me explain a little further. Okay, Um,

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<v Speaker 1>So in ninete some researchers figured out that you could

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<v Speaker 1>take a glucos and corn syrup. I think corn syrup

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<v Speaker 1>is like all glucose, and glucose is uh one of

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<v Speaker 1>our primary energy sources. And did you know that insulin's

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<v Speaker 1>job is to actually go in and basically open the

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<v Speaker 1>cellular membrane to let the glucoast in for burning. Okay, um,

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<v Speaker 1>well anyway, so if you want a lot of energy,

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<v Speaker 1>you could basically pound a bottle of corn syrup, just

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<v Speaker 1>playing old corn syrup. Um. But these these researchers figured

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<v Speaker 1>out in nine that if you added a couple of

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<v Speaker 1>enzymes at different stages, you could convert glucose into fruit

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<v Speaker 1>toast and fruit tose josh, as you know, is naturally occurring.

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<v Speaker 1>It's a simple sugar. It's produced by a lot of

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<v Speaker 1>different plants, and it's really really sweet, and it's more

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<v Speaker 1>soluble in water than glucose, which is also a simple sugar.

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<v Speaker 1>So that's why it's good for things like soft drinks

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<v Speaker 1>and products like that. Plus it's also cheaper. Well yeah, sure,

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<v Speaker 1>and we'll get to the reason why it's twoper in

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<v Speaker 1>a minute. Did we mention my cold in this one?

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<v Speaker 1>Uh no, you have a cold. I have a terrible cold. Everyone.

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<v Speaker 1>I'm very sorry if I do that, so in advance,

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<v Speaker 1>right right, But we also should say really quick to

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<v Speaker 1>just so people have their sugar understanding. There's also table

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<v Speaker 1>sugar is what people probably think of a sugar that

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<v Speaker 1>is sucross, and that's what you get when you combine

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<v Speaker 1>fruit toast and glucose. Well that's what UM high fruit

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<v Speaker 1>toast corn syrup is as well. Is it common. It's

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<v Speaker 1>sucros too, it's just in a slightly different amount. There's

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<v Speaker 1>about tim percent more fruit toast and high fruit toast

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<v Speaker 1>corn syrup than there isn't common table sugar, which doesn't

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<v Speaker 1>sound like a lot initially it doesn't, but don't don't

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<v Speaker 1>give it away. Yeah, okay, so UM seven they figure

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<v Speaker 1>this out, there's the enzymatic action and then budda boom baha,

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<v Speaker 1>being you've got high fruit toast corn syrup. I get

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<v Speaker 1>the impression that at the at the time it was

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<v Speaker 1>probably a very costly process. And then in the seventies

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<v Speaker 1>people went back to it and and uh they basically

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<v Speaker 1>UM perfected the process made it cheaper. Now, the concept

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<v Speaker 1>of like using UM high fruk test corn syrup really

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<v Speaker 1>dovetails nicely with what we hear in the States called

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<v Speaker 1>a farm bill, and that is this massive bill which

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<v Speaker 1>they they deliberate every five or seven years. I'm not sure,

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<v Speaker 1>actually I can't remember either. Um anyway, Uh, the farm

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<v Speaker 1>bill uh gives tons of money to corn producers to

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<v Speaker 1>the point where, uh you can overproduce corn corn we

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<v Speaker 1>do not need because everybody's got a cob in their mouth,

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<v Speaker 1>and um, they'll still get money for it. Plus, corn

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<v Speaker 1>is useful in a lot of different ways, so like

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<v Speaker 1>corn syrup, and so we have an abundance and over

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<v Speaker 1>abundance really of corn and chuck out. That's absolutely true.

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<v Speaker 1>There was, Um you can use corn and ethanol. You

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<v Speaker 1>can't use it in high freak toast corn serrup. The

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<v Speaker 1>thing is is we used to before the seventies and

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<v Speaker 1>we we started throwing corn into corn syrup production. Um,

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<v Speaker 1>we used to send a lot of that surplus corn

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<v Speaker 1>to Africa right as food aid. So in the seventies,

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<v Speaker 1>on the day that they perfected the high fruit toast

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<v Speaker 1>corn syrup process, some poor Ethiopian uh shuddered and didn't

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<v Speaker 1>know why that was why. Oh yeah, food aids definitely

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<v Speaker 1>dried up. And people also make the argument that the

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<v Speaker 1>same we're gonna have an even bigger problem with with food,

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<v Speaker 1>not just exporting it, but here too if it becomes

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<v Speaker 1>a viable fuel like ethanol. So they're basically going to

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<v Speaker 1>be using up the corn for the high fruit disc

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<v Speaker 1>corns are up ethanol, and there's not enough to feed

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<v Speaker 1>the world. Is that what you're saying, they'll use it

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<v Speaker 1>for whatever they can make the most money off of. Obviously,

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<v Speaker 1>good point. Yeah, um so okay, so that was my

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<v Speaker 1>little aside, my little hippie liberal aside there, Chuck, very nice. Okay.

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<v Speaker 1>So in the seventies we've got the high fruk toast

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<v Speaker 1>corn syrup thing down and the world becomes a wash

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<v Speaker 1>in the stuff. It's in absolutely everything it is, and

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<v Speaker 1>it's in products that you would never even think associate

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<v Speaker 1>with sweetness, like it becomes. Corn syrup isn't very sweet initially,

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<v Speaker 1>but high fruit dost corn syrup is really sweet, and

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<v Speaker 1>it's in things like crackers that you wouldn't even imagine.

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<v Speaker 1>And they're starting to put it in meats too because

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<v Speaker 1>it's a great preservative. So that's again, there's only ten

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<v Speaker 1>percent more fruit toast in high fruit toast corn syrup

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<v Speaker 1>than there is a regular table sugar, and everybody knows

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<v Speaker 1>you should eat sugar and moderation, right, So, um, I

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<v Speaker 1>guess approaching it in that respect, you wouldn't really think

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<v Speaker 1>that there's any kind of problems with it, right, But

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<v Speaker 1>it's really taken hold it has And also this I

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<v Speaker 1>think the thing that that really started to generate concern

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<v Speaker 1>is over the past couple of decades, it's become clear

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<v Speaker 1>that about the time high fruc toast corn serr replaced

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<v Speaker 1>table sugar um in um products like soft drink, that

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<v Speaker 1>kind of thing. Um, the incidents of type two diabetes

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<v Speaker 1>and obesity in the US started to climb as well. Right,

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<v Speaker 1>I got a step for you. I want to hear

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<v Speaker 1>if you're talking, how much it's really taken over the

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<v Speaker 1>other sugars. In nineteventy more than of sweetener consumed in

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<v Speaker 1>the US was sucros by It dropped to almost in half,

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<v Speaker 1>and the rest of the sweetener sent was hyproc dose

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<v Speaker 1>corns scrupt and that was at seven. Now I bet

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<v Speaker 1>it's even off the charts here, it's even more prevalent.

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<v Speaker 1>Yeah and and uh so yeah, so public opinions starting

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<v Speaker 1>to turn, which is why the Cord counselor somebody started

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<v Speaker 1>the ad campaign. Right, um, and uh, what's what's the problem. Well,

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<v Speaker 1>the problem is I got another stat which is kind

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<v Speaker 1>of indicated. Uh. They did a study in of middle

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<v Speaker 1>school students and they found that nearly one third of

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<v Speaker 1>their caloric intake was added sugars and we're not talking

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<v Speaker 1>about like fruits and vegetable sugars. No, those are called

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<v Speaker 1>natural sugars. They're not usually taking into account when you're

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<v Speaker 1>talking about sugar intake. Added sugar and stuff like high

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<v Speaker 1>fruit toast corn service not naturally occurring. So one third

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<v Speaker 1>and so in two thousand five they didn't not a

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<v Speaker 1>study another study. Sorry, and Americans uh that year consumed

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<v Speaker 1>forty two pounds of high fruc dose corn sup per person. Okay,

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<v Speaker 1>but again you can say, well, they could be consuming

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<v Speaker 1>table sugar in the same amounts. They could be getting

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<v Speaker 1>the same caloric intake from table sugar in the same amounts.

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<v Speaker 1>What's the problem? Why is everyone picking on high fruit

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<v Speaker 1>corn STARp. Do you want me to tell you that

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<v Speaker 1>sounds like a great set up? Okay, thanks, I just

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<v Speaker 1>set myself. You know, there's like self aliops, you throw

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<v Speaker 1>it up and then you jump up and slam it.

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<v Speaker 1>You dunk it. Have no idea a boomerang, I don't know.

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<v Speaker 1>It's like a frisbee that you can play with by yourself.

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<v Speaker 1>We'll go no, it's not like that at all. It's basketball. Uh.

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<v Speaker 1>Since Australians writing in now, yeah, we just raised their

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<v Speaker 1>ire um again, I'm going to set myself up. Do

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<v Speaker 1>you want to know why, I'll tell you why. Here's

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<v Speaker 1>the problem with fruit toast our bodies don't use it

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<v Speaker 1>like we use glue coast Like glue coast is such

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<v Speaker 1>a common energy source for us that we can metabolize

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<v Speaker 1>it just about any way. It can go to just

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<v Speaker 1>about any cell or organ or you know, um, anywhere

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<v Speaker 1>in the body and say hey, metabolize me pal, and

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<v Speaker 1>all of a sudden, we've got some energy. Right with

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<v Speaker 1>fruit toast um, there's only one organ that can possibly

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<v Speaker 1>metabolize it, and that's the liver. And the liver has

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<v Speaker 1>a certain limit of what how much fruit toast it

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<v Speaker 1>will process in their energy, and after that it turns

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<v Speaker 1>them into triglycerize, which we like to call facts. So

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<v Speaker 1>that's one of the problems. Well. And and and since it's

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<v Speaker 1>in everything from like bread to crackers and things that

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<v Speaker 1>seemingly and meets for preservatives, it's, uh, we're getting way

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<v Speaker 1>way too much of it. Sure, it's kind of like

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<v Speaker 1>that episode of Seinfeld where like everybody's eating this low

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<v Speaker 1>fat yogurt. You can't believe it's low fat, but it

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<v Speaker 1>turns out it's not they had it tested exactly. So

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<v Speaker 1>everybody's putting on all this weight. And I think that's

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<v Speaker 1>kind of what happened to America over the last couple

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<v Speaker 1>of decades, where unknowingly consuming this tremendous amount of sugar

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<v Speaker 1>uh and it gets converted into fats very easily, and

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<v Speaker 1>all of a sudden, we're a fat diabetic nation. I've

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<v Speaker 1>got some stats. I love your stats to your hand

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<v Speaker 1>on my knee while you read them. I will UH.

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<v Speaker 1>In two thousand seven, and this is kind of makes sense.

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<v Speaker 1>Colorado is the only state in the whole country with

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<v Speaker 1>less than of his population uh qualifying as obese healthy. Yeah,

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<v Speaker 1>they hike in all that stuff, which is good. Um.

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<v Speaker 1>And another one as far as diabetes goes, between ninety

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<v Speaker 1>four and two thousand four, uh a new diagnosed ease

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<v Speaker 1>of type two diabetes increased by which is a big jump.

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<v Speaker 1>And a lot of people think that the the HFCs

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<v Speaker 1>has something to do with that. Ye. Wait, a way

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<v Speaker 1>to throw an acronym in there, buddy like that? Yeah. Yeah.

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<v Speaker 1>Can I say one other problem with fructose, okay, it

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<v Speaker 1>is that there is ten more in high fruc toose

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<v Speaker 1>corn syrup than in regular table sugar, and when you

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<v Speaker 1>start to eat a lot of it and it starts

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<v Speaker 1>to appear in all sorts of different foods, that ten

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<v Speaker 1>percent really starts to add up. So that would also

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<v Speaker 1>account for why we're a much a meteor country than

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<v Speaker 1>we were before. Except Colorado. Of course, everything's fine in Colorado. Um.

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<v Speaker 1>But but ultimately, again back on the metabolic level, UM,

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<v Speaker 1>there's been studies that show that the taste of artificial

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<v Speaker 1>sweeteners or added sugars like high fruit toose corn syrup

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<v Speaker 1>actually make us want to eat more. And it's not

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<v Speaker 1>has nothing to do with what we're doing with that metal.

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<v Speaker 1>Likely it's the taste we love to taste so much.

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<v Speaker 1>It's like crack to us. So when we eat something

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<v Speaker 1>that contains glucoset right, um, and when we eat anything generally, uh,

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<v Speaker 1>there's this chemical that's producing the stomach is called grellin.

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<v Speaker 1>I know it's it's kind of terrible name, but it's

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<v Speaker 1>actually really important. Grolan travels up to the brain and says, okay, stop,

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<v Speaker 1>this person doesn't need to eat anymore. Here, she's full.

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<v Speaker 1>We got all the nutrients we need down here, so

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<v Speaker 1>just cut it off for a little while. And then well,

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<v Speaker 1>you know, another chemical will let you know when we're hungry, right, Um,

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<v Speaker 1>we don't produce grilling when we eat fruit toast, so

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<v Speaker 1>the brains never getting those signals that it's used to

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<v Speaker 1>getting saying stop. So, which is why you can sit

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<v Speaker 1>there and eat Little Debbie brownies by the box full

0:12:49.800 --> 0:12:53.720
<v Speaker 1>all day long. Yeah those are good. Twiss cake rolls

0:12:53.720 --> 0:12:56.920
<v Speaker 1>ain't too bad either. Yeah, not to pick on Little Debbie.

0:12:56.960 --> 0:12:59.600
<v Speaker 1>It's a Little Debbie is a fine, fine company and

0:13:00.040 --> 0:13:02.680
<v Speaker 1>are from the only company using high fruit tose corn.

0:13:03.080 --> 0:13:07.200
<v Speaker 1>It's everywhere, It's everywhere. So, Josh, I think we're at

0:13:07.200 --> 0:13:08.880
<v Speaker 1>the point now where we can talk about what you

0:13:08.920 --> 0:13:13.440
<v Speaker 1>can do if you're worried about something like this, which well,

0:13:13.640 --> 0:13:16.800
<v Speaker 1>clearly everything in moderation, just like the cheesy little commercial

0:13:16.800 --> 0:13:19.480
<v Speaker 1>says that we mocked. Um. But what you need to

0:13:19.520 --> 0:13:23.000
<v Speaker 1>do is you need to start checking the packaging of

0:13:23.040 --> 0:13:27.400
<v Speaker 1>your of your foods, and better yet, you can try

0:13:27.400 --> 0:13:30.079
<v Speaker 1>to start avoiding package foods as much as you can.

0:13:30.160 --> 0:13:32.000
<v Speaker 1>That's really where it's at. I mean, I had a

0:13:32.000 --> 0:13:35.040
<v Speaker 1>friend that had high blood pressure and his doctor said,

0:13:35.080 --> 0:13:36.640
<v Speaker 1>you can do a couple of things. You can either

0:13:36.679 --> 0:13:40.439
<v Speaker 1>get on this medication or you can start eating fresh

0:13:40.440 --> 0:13:45.199
<v Speaker 1>foods and avoid package foods. Medication. No, yeah, absolutely no. No,

0:13:45.320 --> 0:13:47.320
<v Speaker 1>he controlled it through diet, dude, and he quit buying

0:13:47.320 --> 0:13:50.520
<v Speaker 1>anything in a box, anything in a package. He fresh

0:13:50.679 --> 0:13:53.640
<v Speaker 1>like in the yard. Yeah, he ate fresh fruits and vegetables.

0:13:53.679 --> 0:13:58.720
<v Speaker 1>He ate meat, um, and his blood pressure dropped dramatically.

0:13:59.120 --> 0:14:02.400
<v Speaker 1>Meats he found in the yard. Cats he raised cattle

0:14:02.400 --> 0:14:05.960
<v Speaker 1>in his good but um, yeah, I mean it's always

0:14:05.960 --> 0:14:08.160
<v Speaker 1>best to avoid packaged foods. When you look at any

0:14:08.240 --> 0:14:10.960
<v Speaker 1>kind of packaged food ingredients, it's it's kind of frightening

0:14:11.000 --> 0:14:13.360
<v Speaker 1>what's in there. Well, one of the problems is that

0:14:13.440 --> 0:14:16.840
<v Speaker 1>high frue toast corn syrup is substantially cheaper than regular sugar.

0:14:16.920 --> 0:14:19.400
<v Speaker 1>It is, so that means the food prices are cheaper,

0:14:19.640 --> 0:14:24.120
<v Speaker 1>which is I guess by extension or my hypothesis or theory,

0:14:24.120 --> 0:14:26.520
<v Speaker 1>I would say, because I'm sure it's been tested. Why

0:14:27.080 --> 0:14:29.960
<v Speaker 1>the poorer classes also tend to be the most malnourished

0:14:30.360 --> 0:14:33.720
<v Speaker 1>because the stuff that they're eating is so processed, so packaged,

0:14:33.960 --> 0:14:36.240
<v Speaker 1>and so chuck full of not just stuff like high

0:14:36.280 --> 0:14:38.840
<v Speaker 1>fruit toast corn syrup, but all sorts of other preservative

0:14:39.520 --> 0:14:41.960
<v Speaker 1>that we shouldn't be eating. But are cheap and allow

0:14:42.160 --> 0:14:45.680
<v Speaker 1>companies to produce cheap food. It's a horrible vicious cycle.

0:14:45.920 --> 0:14:49.240
<v Speaker 1>But I mean, try try eating organic in this economy. Pal,

0:14:49.360 --> 0:14:52.280
<v Speaker 1>you can't do it. You have to be like filthy

0:14:52.400 --> 0:14:55.960
<v Speaker 1>rich to eat organic these days. But you know what's

0:14:56.000 --> 0:14:59.560
<v Speaker 1>not cheap? What the diabetes? No, that's true. It's an

0:14:59.560 --> 0:15:04.680
<v Speaker 1>excellent in hospital stays and heart attacks. Uh so that's great.

0:15:04.800 --> 0:15:06.840
<v Speaker 1>Do yourself a favorite. You'll save some dough in the

0:15:06.880 --> 0:15:08.760
<v Speaker 1>long run if you if you eat better and take

0:15:08.760 --> 0:15:11.880
<v Speaker 1>care of yourself. Plus you'll keep your foot. Yeah. True.

0:15:12.080 --> 0:15:15.800
<v Speaker 1>So there's high freuk toast corn syrup. Um. We I

0:15:15.800 --> 0:15:18.600
<v Speaker 1>guess we'll just sit back and expect an angry season

0:15:18.640 --> 0:15:20.920
<v Speaker 1>desist letter from the corn Council or somebody right right,

0:15:20.920 --> 0:15:22.800
<v Speaker 1>we love corn corns great, I love corn on the

0:15:22.800 --> 0:15:24.560
<v Speaker 1>coblic You would not believe me too, It's one of

0:15:24.600 --> 0:15:27.840
<v Speaker 1>my favorite anyway. Um, that's high freak toast cord syrup.

0:15:27.960 --> 0:15:30.400
<v Speaker 1>And followed by our disclaimer that Chuck and I actually

0:15:30.480 --> 0:15:33.880
<v Speaker 1>do like corn and American farmers in America in general.

0:15:34.360 --> 0:15:38.600
<v Speaker 1>So there you go, And are we plugging anything these days?

0:15:38.960 --> 0:15:40.640
<v Speaker 1>We can give a quick mention to the blog. You know,

0:15:40.680 --> 0:15:42.840
<v Speaker 1>we have a blog on the website you can access,

0:15:42.920 --> 0:15:45.040
<v Speaker 1>and I think most folks are catching on. Now we're

0:15:45.040 --> 0:15:47.960
<v Speaker 1>getting some good numbers, and hell, let's plug the thing

0:15:48.000 --> 0:15:51.400
<v Speaker 1>that we're making money off of. Well yeah, sure, okay,

0:15:51.600 --> 0:15:55.640
<v Speaker 1>the super Stuff Guide to the Economy with Josh and Chuck.

0:15:56.200 --> 0:15:58.360
<v Speaker 1>You can buy that for four bucks on iTunes and

0:15:58.440 --> 0:16:01.760
<v Speaker 1>learn about econom x and get a little better understanding

0:16:01.800 --> 0:16:04.880
<v Speaker 1>of what's going on in the world. And uh, it's

0:16:04.920 --> 0:16:11.200
<v Speaker 1>a time for listener mail. Yeah, Chuck, So Josh, I

0:16:11.200 --> 0:16:13.720
<v Speaker 1>was impressed with this one. This is uh not a

0:16:13.800 --> 0:16:16.440
<v Speaker 1>high kup, but it is a poem. And a seventeen

0:16:16.520 --> 0:16:19.720
<v Speaker 1>year old named Daniel in Colorado wrote us a sonnet.

0:16:20.520 --> 0:16:24.320
<v Speaker 1>There's like more than an eight percent chance he's not obese,

0:16:25.360 --> 0:16:29.080
<v Speaker 1>okays in Colorado force Alright, so here we go. From Daniel,

0:16:29.960 --> 0:16:32.160
<v Speaker 1>I would that there were just one reason why the

0:16:32.280 --> 0:16:35.400
<v Speaker 1>podcast did delight me fully, so that I might be

0:16:35.440 --> 0:16:38.960
<v Speaker 1>in hasty time. Supply a nicely packaged blurb so you

0:16:39.080 --> 0:16:42.640
<v Speaker 1>might know. I'll ask. No single reason will suffice. The

0:16:42.680 --> 0:16:47.080
<v Speaker 1>podcast is a pleasure labyrinthine. To try to craft a

0:16:47.160 --> 0:16:50.840
<v Speaker 1>reason too precise would make a burly rope of stingy twine.

0:16:51.480 --> 0:16:54.160
<v Speaker 1>But in those fleeting moments in the night. One wonders

0:16:54.280 --> 0:16:56.920
<v Speaker 1>does one really need to know whether one can really

0:16:56.960 --> 0:17:00.600
<v Speaker 1>die of fright? Or if How Anger Works is at proposed?

0:17:00.880 --> 0:17:03.920
<v Speaker 1>But though it may be triviality, the podcast comes to

0:17:04.040 --> 0:17:08.240
<v Speaker 1>us completely free. How about that? That was great? I

0:17:08.240 --> 0:17:11.280
<v Speaker 1>couldn't write one of these. Oh no, definitely not. Try

0:17:11.400 --> 0:17:15.880
<v Speaker 1>try fitting labyrinthine in So Daniel in Colorado, seventeen years old?

0:17:15.960 --> 0:17:21.000
<v Speaker 1>You is he? Is he an adult? He's seventeen? Okay? Great,

0:17:21.240 --> 0:17:22.960
<v Speaker 1>good to know that he may or may not be

0:17:22.960 --> 0:17:25.600
<v Speaker 1>an adult either way. Thank you very much, Daniel. We

0:17:25.680 --> 0:17:29.800
<v Speaker 1>appreciate the effort, and we've always also said you can

0:17:29.840 --> 0:17:32.359
<v Speaker 1>only gripe so much because it is free, right sure.

0:17:32.480 --> 0:17:35.199
<v Speaker 1>Thank you for supporting that point. If you want to

0:17:35.200 --> 0:17:37.680
<v Speaker 1>send us a gorgeous poem, or just type the word

0:17:37.760 --> 0:17:41.520
<v Speaker 1>labyrinthine and uh in an email and send it to us, um,

0:17:41.560 --> 0:17:46.120
<v Speaker 1>you can shoot that over to stuff podcast at how

0:17:46.160 --> 0:17:52.360
<v Speaker 1>stuff works dot com for more on this and thousands

0:17:52.359 --> 0:17:57.600
<v Speaker 1>of other topics. Is it how stuff works dot com

0:17:57.720 --> 0:18:00.440
<v Speaker 1>brought to you by the reinvented two thousand twelve Emery.

0:18:00.600 --> 0:18:01.719
<v Speaker 1>It's ready, are you