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Speaker 1: Welcome to stuff you should know a production of my

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Speaker 1: heart radios how stuff works. Hey, and welcome to peanut

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Speaker 1: butter jelly time. I'm Josh. There's Chuck. We haven't seen

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Speaker 1: Jerry in a while. If you have seen Jerry, please

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Speaker 1: tell her to call home. Uh. And this is stuff

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Speaker 1: you should know. Yeah, Jerry, she snata in a smoke

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Speaker 1: signal that said send to me. So she did, she did,

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Speaker 1: and we send some on donkey back in that general janction.

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Speaker 1: Are you peanut butter or jelly in this scenario? I

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Speaker 1: want to be peanut buttered. You always make me be jelly. Well,

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Speaker 1: I think we should level set here at the beginning,

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Speaker 1: and let's talk about if you like peanut butter, which

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Speaker 1: is your favorite? And then what you like, how do

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Speaker 1: you utilize it? Okay, my name is Josh C. And

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Speaker 1: I love peanut butter. Okay, almost only smooth. I will

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Speaker 1: eat chunky if the if civilization has collapsed and that's

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Speaker 1: all I can find, I eat it anyway, shape or form.

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Speaker 1: Sometimes just peanut butter on a spoon. Sometimes peanut butter

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Speaker 1: and a spoon with a little divit made with my

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Speaker 1: tongue filled with local honey. Um. If you want to

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Speaker 1: get tubby really fast. Let me introduce you to the

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Speaker 1: wonder that is a spoonful of peanut butter scooped in

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Speaker 1: some cool whip. Um. But really, any kind of peanut

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Speaker 1: butter anytime, I will eat it. And I've noticed that

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Speaker 1: once I reached my forties, peanut butter sticks around me

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Speaker 1: a lot more than it used to. So I'm having

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Speaker 1: a real struggle with it. Thank you for listening. Uh.

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Speaker 1: And do you want to buzz market your favorite brand? Um?

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Speaker 1: We use this JIF natural that's like um uh, it's

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Speaker 1: liking a brown container and I like it so much.

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Speaker 1: I've never I've purposely never looked at the label because

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Speaker 1: I don't want to know how natural it is. Um.

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Speaker 1: But my all time favorite is Reese's peanut butter. Like

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Speaker 1: have you had it you mean in the jar? Yes? Yes,

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Speaker 1: Oh it's so good. I think I've had it once.

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Speaker 1: But I was raised on Jeff, Now go well, I

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Speaker 1: was raised on whatever the gigantic gallon tub is that

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Speaker 1: you used to get indies. Yeah, I don't remember. I

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Speaker 1: don't think it was any of those name brands. Um. Now,

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Speaker 1: I mean I love peanut butter. It's one of my

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Speaker 1: favorite things in the world. Uh, and I will go

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Speaker 1: crunchy or smooth, no matter. I love them both. I

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Speaker 1: also like it with honey. Um. I like it. And

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Speaker 1: I don't do this much obviously because it's just I'm

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Speaker 1: not nineteen years old, but a peanut butter and mayonnaise

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Speaker 1: sandwich is one of the best things in the world.

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Speaker 1: You know, I've never had that, is it? Is it good? Really?

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Speaker 1: Do you have any QUEPI? Yes, peanut butter and cupe sammy, Okay,

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Speaker 1: so half and half or more peanut butter than mayo

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Speaker 1: or what it's kind of your am. I definitely don't

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Speaker 1: go light on the mayo because you've gotta have that tang. Uh.

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Speaker 1: Peanut butter and marshmallow fluff I used to eat when

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Speaker 1: I was a kid stuff fluff or nutter and um.

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Speaker 1: Now I don't eat the sugary hydrogenated types. Um. I

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Speaker 1: either have one of the sort of artisan natural kinds

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Speaker 1: you have to mix up or just did cab Farmers

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Speaker 1: Market grinds the peanuts right in front of your face

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Speaker 1: into a tub and and it to you right in

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Speaker 1: front of your face, and it says beat it. You

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Speaker 1: can't have any of this, so that's just peanuts obviously. Yeah,

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Speaker 1: maybe a little bit of salt. Do they had any salders?

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Speaker 1: They're really just peanuts. It's just peanuts. I wonder if

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Speaker 1: they salt the peanuts when they roast them thing, because

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Speaker 1: I've always seen like peanuts with just a little bit

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Speaker 1: of salt, like you can't have peanut butter any other way.

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Speaker 1: But maybe maybe they figured out they cracked the code. Well,

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Speaker 1: I mean they may be salted and roasted. I have

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Speaker 1: no idea about the peanut, but it's good. It's all good.

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Speaker 1: But I have to mix, you know. I gotta put

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Speaker 1: a little bit of honey in there, maybe a little

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Speaker 1: bit of a gabba to give it a little bit

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Speaker 1: of a sweet. Oh that's a good idea. Yeah, I

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Speaker 1: was gonna ask you. I've not had any artisan stuff

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Speaker 1: and I did a little research and found a couple

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Speaker 1: I want to try um, and I didn't know, like

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Speaker 1: is it is it just straight up adult kind of

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Speaker 1: stuff where you're like, oh, that's really good, but you're

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Speaker 1: wishing that you had like the Nasty Big three brand instead. Well,

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Speaker 1: I mean, if you don't add any sweet nerve, it's

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Speaker 1: it's not nearly as good as you know, but I

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Speaker 1: think the naturals are all kind of the same as

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Speaker 1: far as sweetness level. Yeah, the best I could discern

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Speaker 1: is that if you're paying for artisan craft peanut butter,

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Speaker 1: and buddy you're paying, you're like supposedly to have, you know,

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Speaker 1: depending on the kind of peanuts that are chosen, the

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Speaker 1: variety of peanuts, um, the way that it's roasted, almost

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Speaker 1: like a coffee or a wine or something like that,

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Speaker 1: there's like a sophisticated palette or tear war that you

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Speaker 1: really have to pay attention to. That to me is

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Speaker 1: kind of like the opposite of what peanut butter is

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Speaker 1: supposed to be. It's supposed to just be like this dumb,

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Speaker 1: messy thing where you know, your hair is totally normal,

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Speaker 1: and you start eating the peanut butter and you suddenly

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Speaker 1: have like a cowlick and you're wearing a striped shirt

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Speaker 1: that shows your gut kind of thing. You know, like

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Speaker 1: you just regress an age. But I also get wanting

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Speaker 1: to enjoy peanut butter in a healthy way, because it

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Speaker 1: is surprisingly from from what I saw, it is healthier

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Speaker 1: than you would suspect if done right. Yes, not not

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Speaker 1: a big glob of Peter pan with cuping cuping mayonnaise

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Speaker 1: and potato chips smashed in between white bread. Yes, yeah,

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Speaker 1: I'm I'm hungry now I am too. I already had

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Speaker 1: some peanut butter this morning, so I'm good to go.

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Speaker 1: But this thing, this is like the Yawning episode where

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Speaker 1: I kept yawning doing research. This is I just wanted

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Speaker 1: peanut butter the whole time. Well, peanut butter for me,

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Speaker 1: and that has now become my uh in my since January,

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Speaker 1: and I'm trying to lose some weight, so that's become

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Speaker 1: my sweet treat at the end of the night instead

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Speaker 1: of going and getting ice cream, Just like a spoonful

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Speaker 1: of peanut butter and honey, and that'll satiate that desire.

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Speaker 1: I haven't seen you in a while. How's it going.

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Speaker 1: That's good. I mean I'm down twenty since January, but

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Speaker 1: really leveled off the past month. Congratulations, dude, that is

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Speaker 1: really impressive. Just forty more to go, man, No, that's

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Speaker 1: really great, man, Just just yeah, yeah, it does plateau,

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Speaker 1: but it picks up again. Don't want plateaus because of

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Speaker 1: quarantine alcoholism. Oh well, I was going to ask, because

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Speaker 1: I'm finding that that quarantining has made things like we

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Speaker 1: you know, we have food and everything, but we're we're

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Speaker 1: eating it less for some reason rather than the opposite,

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Speaker 1: which both you, me and I were really concerned was

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Speaker 1: going to be the way it went. Um, are you

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Speaker 1: finding it easier to keep up with food or harder?

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Speaker 1: Easier because I'm cooking a lot um cheese and buzz

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Speaker 1: marketing again. But you know, I'm just having one of

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Speaker 1: those Mike's Mighty Goods for lunch which is very low

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Speaker 1: in calories. Yeah, it's really good to uh, and you know,

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Speaker 1: I'm just tracking the calories and it's it's alcohol that's

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Speaker 1: the problem. Right now, I got you. Yeah, I've been

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Speaker 1: doing one or two nights a week tops, um, and

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Speaker 1: then a couple of nights. I've been pretty good now

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Speaker 1: that I think about it. It's good. Yeah, because this

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Speaker 1: has been fairly stressful, but I haven't been stressed eating

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Speaker 1: too much. So okay, anyway, peanut butter here to me Chuck.

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Speaker 1: Early on, we happened upon the fact of the podcast.

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Speaker 1: If you ask me, this is very jarring, if you'll

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Speaker 1: forgive the pun, that peanut butter outside of the United States,

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Speaker 1: in a lot of different countries is looked upon as

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Speaker 1: very weird and gross in much the same way that

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Speaker 1: we Americans tend to think of like vegemite. People like

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Speaker 1: the British, Chinese other countries do not think peanut butter

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Speaker 1: is particularly good. They think it's a little nasty. Um,

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Speaker 1: And that just blew me away to read that. Yeah,

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Speaker 1: I'd want to talk to some people before I let

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Speaker 1: some internet website tell me that people think peanut butter

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Speaker 1: screw us, some some website push your brain around. Yeah,

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Speaker 1: I'd like to talk to some folks about that. But

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Speaker 1: at the very least, even if they don't think it's gross,

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Speaker 1: it it is a an all American thing, Like even

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Speaker 1: countries that do enjoy it. I've read that Australia actually

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Speaker 1: likes it a lot. Um. It's an American concoction so

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Speaker 1: much so that like it might be the most American

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Speaker 1: concoction there is, to tell you the truth. Yeah, I

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Speaker 1: mean you make a good point here. You put this

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Speaker 1: stuff together that mac and cheese came from Europe, hot

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Speaker 1: dogs came from Europe. Uh, sort of Hamburgers, even though

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Speaker 1: I would argue that the hamburgers we know it is

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Speaker 1: is pretty American, but peanut butter just us as far

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Speaker 1: as modern times go, Yeah, I think that the Inca

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Speaker 1: in the fifteenth century used to grind peanuts into a

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Speaker 1: paste and then that was it until the nineteenth century

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Speaker 1: when one of our buddies, who's gonna make a cameo

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Speaker 1: later um, got his hands on the idea. But yeah,

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Speaker 1: it was an American invention, except it was actually Canadian,

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Speaker 1: as we'll see. But for for the most part, people

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Speaker 1: think of it as all American. Um. And to talk

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Speaker 1: about peanut butter, Chuck, we kind of have to talk

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Speaker 1: about peanuts. There's really no way around it. Believe me,

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Speaker 1: I don't want to, but we have to. I think

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Speaker 1: you mean Goober's. Have you ever heard somebody outside of

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Speaker 1: TV call them that? Not really, but I knew it

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Speaker 1: was a thing, but I don't. It's not in the

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Speaker 1: just daily nomenclature of my crowd, but it is. It's

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Speaker 1: supposedly like a Southern and I guess an antiquated Southern

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Speaker 1: word for peanut, a goober or goober. P Yeah, I've

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Speaker 1: heard goober and that old song about the raisinets goober, Well, goober's.

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Speaker 1: It's also a candy, right, Yeah, And there's smuckers goobers,

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Speaker 1: which is peanut, butter and jelly mixed together in a jar. M.

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Speaker 1: It's actually good, is it? Yeah? Even as a kid,

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Speaker 1: I was like, this is gonna be gross, and then

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Speaker 1: I tried. I was like, not bad, not bad. Smuckers.

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Speaker 1: See pretty discerning with my jams and jellies. So that's

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Speaker 1: for another day. Though you would not like this, I

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Speaker 1: probably would. You would like suckers, And if you're at

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Speaker 1: all discerning, you would not like it. Alright. So peanuts

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Speaker 1: is a it's a legume. It's also called a ground

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Speaker 1: nut or an earth nut, and just like a little

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Speaker 1: or a pea, it is a little lagum and not

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Speaker 1: a nut. No, I'm a big fan of peanuts though

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Speaker 1: I like to eat them pretty much anyway. You can

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Speaker 1: slice it from boiled too, straight up, raw out of

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Speaker 1: the shell um like honey, roasted, salted and roasted, and

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Speaker 1: certainly in peanut butter. So Momo and I go and

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Speaker 1: visit squirrels whenever we can when we go on walks,

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Speaker 1: and we always take peanuts, and I read you're supposed

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Speaker 1: to take roasted unsalted peanuts, so we get like big

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Speaker 1: bags of those, and if there's no squirrels out, I

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Speaker 1: get to eat all peanuts. Oh yeah, yeah, mo will

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Speaker 1: give me a look like does are not for you?

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Speaker 1: But they usually end up in my tummy. Anyway, have

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Speaker 1: you ever seen a squirrel will stick one of those

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Speaker 1: in his mouth sideways are cute? Yeah, we will like

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Speaker 1: all shell them and then throw like the actual peanut

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Speaker 1: in the squirrel. Somehow we'll know that there's supposed to

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Speaker 1: be another one coming because they'll very they'll frequently put

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Speaker 1: one in his cheek and then like be like, okay,

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Speaker 1: toss me the other one. Then I'll take that run

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Speaker 1: off and like eat it with his two little hands.

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Speaker 1: It's really adorable, right, Or they might stick around to

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Speaker 1: see if it's one of the rare three bangers, which

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Speaker 1: is just that's a good squirrel day right there. All right,

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Speaker 1: So these things are lagoons, and we think they originated

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Speaker 1: in South America. You mentioned Peru, even though we cannot

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Speaker 1: prove that through the fossil record, but they have found

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Speaker 1: evidence in the archaeological um culture from Peru from about

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Speaker 1: seventy years ago. And it was sort of one of

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Speaker 1: these things where they found um the fact that they

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Speaker 1: were farming this stuff and then when you see it

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Speaker 1: in like artwork and pottery and stuff like that. Then

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Speaker 1: you know it's sort of a thing. Yeah, right, the

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Speaker 1: peanut has arrived. When it shows up on pottery, you

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Speaker 1: know they've also found him, I guess, entombed with mummies

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Speaker 1: from the Inca and the Aztecs. Um which makes sense

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Speaker 1: because when the uh conquistadors arrived, the Spanish and the

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Speaker 1: Portuguese to South America and Central America, they found peanuts

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Speaker 1: being grown as far north as Mexico, but I think

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Speaker 1: the first place they encountered them was actually in the

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Speaker 1: Caribbean um and they took him back with with them.

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Speaker 1: They took him to Spain, and Spain passed him along

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Speaker 1: to the rest of Europe and the Philippines and China.

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Speaker 1: Um the Portuguese took it back to again to Europe,

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Speaker 1: but also to India and Africa, and peanuts started to

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Speaker 1: be farmed all over the world, like the world loves peanuts,

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Speaker 1: is just not necessarily peanut butter that they're crazy about.

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Speaker 1: And then, in a really kind of weird, surprising twist,

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Speaker 1: the peanuts were re exported back to the America's from

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Speaker 1: Africa as part of the West African slave trade. And

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Speaker 1: actually that goober that Southern word goober they think comes

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Speaker 1: from a Congolese word or congo with a K word

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Speaker 1: in Guba. Yeah, pretty surprising, sure, goober and Guba close enough. Yeah,

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Speaker 1: But to think like the peanut, you think of the

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Speaker 1: peanut is as just American as it comes, and then

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Speaker 1: even as Georgia as it comes. But the idea that

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Speaker 1: it wouldn't have been here had it not been for

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Speaker 1: the importation of African slaves that reintroduced the peanut to

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Speaker 1: the America's that's a pretty circuitous and weird route for

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Speaker 1: it to take. Yeah, and Africa still grows about of

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Speaker 1: the peanuts in the world. Weird just below that at

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Speaker 1: about here in the States. And it took all the

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Speaker 1: way to eighteen forty two that we started growing them

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Speaker 1: commercially in the US. UH in Virginia's where it first

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Speaker 1: started for oil and food and UH to substitute out

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Speaker 1: for cocoa. And it wasn't it just wasn't like a

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Speaker 1: It was kind of like for people that didn't have

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Speaker 1: the means to buy something better or maybe feed it

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Speaker 1: to your animals or something like that. Yeah, it was

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Speaker 1: good for livestock and the poverty stricken basically was who

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Speaker 1: were expected to eat peanuts at the time. That's right.

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Speaker 1: It's just like like lobster. Have you ever read Considered

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Speaker 1: the Lobster? That? Um? Wow, man, I want to say

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Speaker 1: David Lee Roth so bad, but I know it's not

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Speaker 1: his name at all. Who wrote Consider the Lobster? I've

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Speaker 1: never heard of that. But who who was end of

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Speaker 1: tour about that movie of David Foster Wallace? Sure? Um,

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Speaker 1: he wrote this really great magazine article once called Consider

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Speaker 1: the Consider the Lobster. It's good, but in it he

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Speaker 1: explains that it used to be considered a food fit

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Speaker 1: only for the poor. Basically, I guess peanuts were considered

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Speaker 1: the same. That's right. Uh, you know they were uh

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Speaker 1: c spiders, yeah, or the cockroaches of the sea. It

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Speaker 1: is kind of gross when you think of it like that.

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Speaker 1: In apparent only, there was a law that said that, um,

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Speaker 1: you could only feed so much lobster to patients and

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Speaker 1: mental asylums at the time, or else it became abusive. Wow. Yeah,

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Speaker 1: they didn't know what did they try him on a

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Speaker 1: hot dog bun with mayonnaise. So one of the reasons

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Speaker 1: why the peanut was viewed as such a lowly crop

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Speaker 1: was that it was again it was used for oil

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Speaker 1: and um, which I mean this wasn't necessarily just cooking oil.

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Speaker 1: They would use it to lubricate machinery, that kind of stuff.

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Speaker 1: So the idea of eating the same thing that your

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Speaker 1: machinery lube came from, it was probably not super appetizing.

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Speaker 1: But it was also like you would get just basically

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Speaker 1: trash when you got a bag of peanuts, because there

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Speaker 1: was no easy way to harvest it, stem them, clean them,

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Speaker 1: and prepare them for basically general consumption. Which so again

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Speaker 1: you could just dump it into a trough and feeded

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Speaker 1: to your livestock, or you could spend a lot of

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Speaker 1: time trying to separate it, or you could just be like,

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Speaker 1: I'm not I'm not messing with this. And for a

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Speaker 1: long time they didn't mess with it. Actually, Yeah, when

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Speaker 1: the Civil War happened, the Union soldiers got their hands

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Speaker 1: on some of our southern peanuts and they said these

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Speaker 1: are delicious, and both armies ate a lot of peanuts.

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Speaker 1: And then when the circus rolled around with P. T.

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Speaker 1: Barnum Hugh Jackman, they started selling peanuts there hot roasted peanuts,

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Speaker 1: and especially in the cheap seats, they become known as

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Speaker 1: the pet peanut gallery, and that's where that phrase came

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Speaker 1: came from, which is kind of interesting. Yeah, because apparently

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Speaker 1: if they didn't like what they saw, they would toss

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Speaker 1: their peanuts there that they were eating at the stage.

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Speaker 1: So that's where peanut gallery came from. Yeah, and then

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Speaker 1: you've got them on the street corners, you've got them

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Speaker 1: at baseball games. Peanuts are starting to get a little

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Speaker 1: traction as a snack, but they were still not. Uh,

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Speaker 1: it was still hard to get like a really good

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Speaker 1: quality peanuts because, like you said, the way they were

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Speaker 1: being harvested at the time by hands, it was just

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Speaker 1: tough to do. And then so too African Americans. UM

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Speaker 1: around the turn of the last century, UM stepped up

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Speaker 1: and basically said, we're going to make the peanut what

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Speaker 1: it is today. So one obviously was George Washington Carver,

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Speaker 1: who's known as basically the father of the peanut UM,

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Speaker 1: who actually, contrary to popular belief, did not invent peanut butter,

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Speaker 1: but he did come up with more than three different

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Speaker 1: ways to use the peanut. And I never realized like

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Speaker 1: why he was so bonkers for peanuts, but one of

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Speaker 1: the reasons he was trying to make the peanut established

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Speaker 1: it as a prominent crop was because the South had

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Speaker 1: depleted its soil so badly from growing cotton for so long.

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Speaker 1: And then you know, at the worst of this um

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Speaker 1: there was a bowl weevil outbreak that just ruined the

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Speaker 1: rest of the cotton crops. So the South really needed

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Speaker 1: something to replace cotton. And George Washington Carver helped introduce

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Speaker 1: and popularized peanuts and say, not only can you eat

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Speaker 1: these things, look at all this other stuff you can

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Speaker 1: make out of them. That's right. Uh. And there was

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Speaker 1: another guy around the same time named Ben Hicks, Mr.

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Speaker 1: Benjamin Hicks. He was from Virginia and which we already

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Speaker 1: talked about being a big peanut state. And he invented

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Speaker 1: a gas powered machine for cleaning and stemming these things.

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Speaker 1: He got it patented, Uh, like a lot of well

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Speaker 1: it still goes on, I guess with with a little

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Speaker 1: guy and their patents. Um big farm came around and

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Speaker 1: a farm equipment company challenged him. He actually had to

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Speaker 1: go to court, but one the case in nineteen o one,

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Speaker 1: and this picker was a big, big deal in modernizing

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Speaker 1: peanut farming, and all of a sudden you could get

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Speaker 1: really good peanuts a lot quicker doesn't take as many

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Speaker 1: hands or are man hours or person hours, and the

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Speaker 1: demand for peanuts, for oil for eating them, and peanut

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Speaker 1: butter and candy all just kind of went through the

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Speaker 1: roof at that point. Yeah. Yeah, because you could you

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Speaker 1: could get your hands on good peanuts. They were widely

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Speaker 1: available and they were just delicious. Everyone saw finally how

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Speaker 1: great peanuts are, but not peanut butter yet. And I proposed, Charles,

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Speaker 1: did we take a break and then come back really

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Speaker 1: dig into the peanut butter. Let's do it, okay, in

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Speaker 1: things and choosh and shock, so okay. So, like I said,

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Speaker 1: the INCA probably had us beat as far as the

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Speaker 1: invention of peanut butter went um. But it was actually

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Speaker 1: a Canadian who they think was probably the actual inventor

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Speaker 1: of modern peanut butter, a guy who I had never

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Speaker 1: heard of before. His name was Marcellus Gilmore Edson Wallace.

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Speaker 1: I'm kidding, by the last part. It was just that

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Speaker 1: was going Marcellus Gilbore Edson. You just can't say the

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Speaker 1: name Marcellis and not followed up with Wallace somewhere. You know.

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Speaker 1: It's it really has become like peanut butter and jelly.

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Speaker 1: So he patented a paste made of peanuts in four,

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Speaker 1: which was described by him and his patent as uh

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Speaker 1: at room temperature, having a consistency like that of butter, lard,

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Speaker 1: or ointment. It sounds gross, but when you think about

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Speaker 1: peanut butter, that's kind of about right. He added sugar

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Speaker 1: to stabilize it a little bit, and this was kind

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Speaker 1: of like the first modern peanut butter that we think of.

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Speaker 1: His peanut butter. It's sold for about six cents a pound,

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Speaker 1: which is pretty good price. Yeah, and if you from

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Speaker 1: what I can tell just reading about it, if you

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Speaker 1: tried it today, you'd be like, yeah, it's peanut butter,

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Speaker 1: Whereas if you tried some of the other stuff, you'd

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Speaker 1: be like, oh, yeah, that's the artisan peanut butter. It's punished, yeah,

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Speaker 1: And the other stuff was first developed. So it's interesting

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Speaker 1: to me that there's in the first try, right out

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Speaker 1: of the gate, the guy who invents peanut butter basically

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Speaker 1: invents the modern version of it, and then it takes

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Speaker 1: a big step backwards or sideways, I guess you can say,

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Speaker 1: depending on your viewpoint. When our buddy doctor John Harvey

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Speaker 1: Kellogg comes along, and if you'll remember from the live

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Speaker 1: show we did on the Kellogg Brothers. He invented nut butters,

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Speaker 1: and in particular peanut butter is considered one of the

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Speaker 1: main inventors of peanut butter. Well, yeah it was. It

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Speaker 1: was right up his alley, because, um, I think that

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Speaker 1: might be my favorite live show we've done. Actually, I

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Speaker 1: think so PR was my favorite. PR. Howney, you're going

386
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Speaker 1: to say that you did. Yeah, that was a good

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Speaker 1: one you did. I think those are my top two?

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Speaker 1: What about Pinto's Man, what about Cooper? Those might be

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Speaker 1: the first four? Name what else have we done? Malls bars?

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Speaker 1: We did the secret one that is still supposedly on

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Speaker 1: tour but on High eight US right now, Um, I

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Speaker 1: think that's it. I think that's all. Well, I'm gonna

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Speaker 1: go with John Harvey Kellogg because he uh as if

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Speaker 1: you listen to that when he was very big on

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Speaker 1: chewing food until it was the consistency of peanut butter basically,

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Speaker 1: and so peanut butter comes along and he's like, well,

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Speaker 1: this is perfect because you don't have to chew it

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Speaker 1: like that, it's already like that. It'll just glad right

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Speaker 1: through your system and come out as delicious. Peanut butter poop. Yeah,

400
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Speaker 1: and it won't poison your entire body and you won't

401
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Speaker 1: have to spend any time in the electric light bath

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Speaker 1: for the needing machine. So Dr Kellogg creates basically what

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Speaker 1: we would recognize today as the um the artisan version

404
00:22:42,680 --> 00:22:46,359
Speaker 1: of peanut butter. It's just ground up peanuts that form

405
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Speaker 1: a paste, and apparently that's just a natural thing that happens.

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Speaker 1: Like if you put roasted peanuts in food processor, it's

407
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Speaker 1: going to turn like gritty and everything. But if you

408
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Speaker 1: just keep going, it eventually reaches this point, this threshold

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Speaker 1: where that grit turns into this oily paste like peanut butter,

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Speaker 1: like um an ointment, like Marcellis Wallace would call it,

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Speaker 1: and um that's basically what John Harvey Kellogg did and

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Speaker 1: served at Battle Creek. But most of the people who

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Speaker 1: would have been exposed to peanut butter would not have

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Speaker 1: tried John Kellogg's because you know, that sanitarium was really

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Speaker 1: expensive and it was for the wealthy, it was for celebrities.

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Speaker 1: So most people experience peanut butter at one or two places.

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Speaker 1: And Chuck I really found out in researching this that

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Speaker 1: the history of peanut butter is super murky. It's like

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Speaker 1: a smooth full of peanut butter stirred up in a

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Speaker 1: glass of water kind of murky, right where it's kind

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Speaker 1: of chriss, where it's just not entirely clear who did

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Speaker 1: what when, who's um contribution has been disproportionately mytholologized. But

423
00:24:01,760 --> 00:24:04,200
Speaker 1: from what I can tell, John Harvey Kellogg is definitely

424
00:24:04,240 --> 00:24:07,760
Speaker 1: one of the fathers of peanut butter um. Mr. Marcellus

425
00:24:08,200 --> 00:24:12,040
Speaker 1: was one as well. And then it gets a little

426
00:24:12,160 --> 00:24:16,240
Speaker 1: murkier after that, so much so that people say, well,

427
00:24:16,400 --> 00:24:18,960
Speaker 1: peanut butter made his debut at the nineteen o four St.

428
00:24:18,960 --> 00:24:21,560
Speaker 1: Louis World's Fair, and then other people are like, no, no,

429
00:24:21,600 --> 00:24:24,800
Speaker 1: that's way wrong. It made its debut at the Chicago

430
00:24:24,880 --> 00:24:30,200
Speaker 1: World's Fair, And I can find good credible sources that

431
00:24:30,320 --> 00:24:33,560
Speaker 1: say either one. So I have no idea where it

432
00:24:33,600 --> 00:24:36,760
Speaker 1: made his debut. I believe it was sold for sure

433
00:24:37,160 --> 00:24:39,480
Speaker 1: at the St. Louis World Fair in nineteen o four,

434
00:24:40,240 --> 00:24:44,000
Speaker 1: and that a guy named um C. H. Summers sold

435
00:24:44,040 --> 00:24:49,320
Speaker 1: like twenty dollars worth of peanut butter as snack items there,

436
00:24:49,320 --> 00:24:53,000
Speaker 1: but that the people who ate it there had probably

437
00:24:53,040 --> 00:24:55,480
Speaker 1: already been exposed to peanut butter and liked it. It

438
00:24:55,560 --> 00:24:57,119
Speaker 1: might not have been something that was part of like

439
00:24:57,160 --> 00:24:59,440
Speaker 1: their everyday thing. They weren't standing in their pantry eating

440
00:24:59,440 --> 00:25:02,800
Speaker 1: it off of a spoon, but they had probably had

441
00:25:02,840 --> 00:25:05,080
Speaker 1: it before, and this is like a real treat for

442
00:25:05,119 --> 00:25:07,720
Speaker 1: them too to experience it. It It wasn't like debuted in

443
00:25:07,800 --> 00:25:11,000
Speaker 1: nineteen o four from what I can tell right, well,

444
00:25:11,040 --> 00:25:14,240
Speaker 1: we're regardless of who introduced it initially. By nineteen oh seven,

445
00:25:15,080 --> 00:25:18,119
Speaker 1: thanks to companies like Hinz and beech Nut, they were

446
00:25:18,160 --> 00:25:22,040
Speaker 1: selling thirty four million pounds of peanut butter, up from

447
00:25:22,080 --> 00:25:24,800
Speaker 1: just two million in eighteen nine, So over an eight

448
00:25:24,840 --> 00:25:29,080
Speaker 1: year period, that's that's a pretty big increase. And the

449
00:25:29,119 --> 00:25:31,359
Speaker 1: soldiers come into play again. It wasn't just the Civil

450
00:25:31,440 --> 00:25:34,720
Speaker 1: War and World Wars one and two. Um, And I've

451
00:25:34,720 --> 00:25:39,320
Speaker 1: had peanut butter k rations before. Uh huh. It's my

452
00:25:39,400 --> 00:25:40,800
Speaker 1: dad used to get that stuff a lot when I

453
00:25:40,800 --> 00:25:43,640
Speaker 1: was a kid for camping and stuff at the Army

454
00:25:43,720 --> 00:25:46,640
Speaker 1: Navy store. So, uh, it became a big part of

455
00:25:46,680 --> 00:25:49,119
Speaker 1: your your army rations and the armed forces because I

456
00:25:49,119 --> 00:25:51,520
Speaker 1: had a lot of protein. It was good sustenance. You

457
00:25:51,560 --> 00:25:53,040
Speaker 1: can make a P B and J and that was

458
00:25:53,080 --> 00:25:55,520
Speaker 1: pretty comforting. If you were on the front lines or

459
00:25:55,560 --> 00:25:59,240
Speaker 1: in a trench. In World War One, supposedly they popularized

460
00:25:59,280 --> 00:26:03,720
Speaker 1: the pban a the troops did. That's right, and thank

461
00:26:03,760 --> 00:26:06,560
Speaker 1: them for that. Oh, I will all salute the troops

462
00:26:06,560 --> 00:26:09,240
Speaker 1: for that one. But it was pretty regional at the

463
00:26:09,280 --> 00:26:12,399
Speaker 1: time in the early twenties century. Uh, it didn't travel

464
00:26:12,440 --> 00:26:16,560
Speaker 1: that great. Um. They finally let you know, I mentioned

465
00:26:17,160 --> 00:26:23,600
Speaker 1: hydrogenized earlier. It was this hydrogenation, is that right? That

466
00:26:23,840 --> 00:26:28,399
Speaker 1: really led to the Big Three coming about with the

467
00:26:28,480 --> 00:26:36,440
Speaker 1: industrialization of peanut butter production. And three gentlemen named Peter, Pan, Skippy,

468
00:26:37,359 --> 00:26:41,000
Speaker 1: and Jeff, which I was curious about Jeff, where that

469
00:26:41,040 --> 00:26:43,360
Speaker 1: came from? And all I found was that they said

470
00:26:43,520 --> 00:26:46,000
Speaker 1: it's easy to spell, easy to say, and easy to remember.

471
00:26:46,600 --> 00:26:49,680
Speaker 1: It's true all three of those, and had no meaning

472
00:26:49,800 --> 00:26:52,160
Speaker 1: beyond that basically. Really, I would have guessed I had

473
00:26:52,160 --> 00:26:54,000
Speaker 1: something to do with, you know, like doing it in

474
00:26:54,040 --> 00:26:57,240
Speaker 1: a jiff or jiffy or something. Huh, I mean, you know,

475
00:26:57,320 --> 00:26:58,439
Speaker 1: I mean you've got to be in the room, I

476
00:26:58,440 --> 00:27:00,640
Speaker 1: guess to know where the seed came from. But they

477
00:27:00,680 --> 00:27:03,840
Speaker 1: just said it was simple and super easy, and uh,

478
00:27:04,000 --> 00:27:07,679
Speaker 1: that was kind of the end of that story. The

479
00:27:07,760 --> 00:27:12,360
Speaker 1: good night. No, I'm with you. I do too. I'm

480
00:27:12,400 --> 00:27:14,480
Speaker 1: kind of mad right now. But we've gotta we gotta

481
00:27:14,480 --> 00:27:19,120
Speaker 1: press on UM with hydrogenation, right because there's this guy

482
00:27:19,200 --> 00:27:22,360
Speaker 1: named John Crampner, and he wrote a book called The

483
00:27:22,440 --> 00:27:26,080
Speaker 1: Creamy and Crunchy all about peanut butter, and he basically

484
00:27:26,119 --> 00:27:29,040
Speaker 1: points that saying like that that's that was the turning

485
00:27:29,040 --> 00:27:32,080
Speaker 1: point for peanut butter, maybe even tied for first with

486
00:27:32,160 --> 00:27:37,200
Speaker 1: its invention. UM was the introduction of hydrogenation, which takes

487
00:27:37,840 --> 00:27:42,840
Speaker 1: oils that are liquid at room temperature and as hydrogen

488
00:27:42,920 --> 00:27:47,520
Speaker 1: and a catalyst, usually like powdered nickel, and those those

489
00:27:47,560 --> 00:27:52,639
Speaker 1: bonds become infused or saturated with hydrogen and so they

490
00:27:52,680 --> 00:27:55,760
Speaker 1: stick together a lot more easily. So those liquid oils

491
00:27:56,119 --> 00:28:02,480
Speaker 1: have a um more stable um solid state at room temperature.

492
00:28:02,560 --> 00:28:05,000
Speaker 1: So you go from like peanut butter with oil on top,

493
00:28:05,040 --> 00:28:07,520
Speaker 1: to peanut butter that doesn't have oil on top of

494
00:28:07,600 --> 00:28:10,320
Speaker 1: the oils mixed into the mixture, and it stays that

495
00:28:10,400 --> 00:28:13,960
Speaker 1: way even on the store shelf, which people love because

496
00:28:14,400 --> 00:28:16,440
Speaker 1: I mean, you know, from eating artist and peanut butter,

497
00:28:16,480 --> 00:28:20,600
Speaker 1: it's kind of a pain to stir it up. I

498
00:28:20,640 --> 00:28:23,920
Speaker 1: mean that that initial stir is a little dodgy because

499
00:28:23,920 --> 00:28:27,439
Speaker 1: it's so close to the lid. But um, you just

500
00:28:27,440 --> 00:28:29,680
Speaker 1: have to have the right spoon, take your time to

501
00:28:29,880 --> 00:28:34,080
Speaker 1: be in a rush. Uh. And you know, shelf life

502
00:28:34,440 --> 00:28:37,760
Speaker 1: stability is super important with peanut butter because only monsters

503
00:28:37,760 --> 00:28:40,200
Speaker 1: put their peanut butter in the refrigerator. Who does that?

504
00:28:40,280 --> 00:28:43,560
Speaker 1: Who point them out to me? Monsters who like you've

505
00:28:43,560 --> 00:28:46,240
Speaker 1: met somebody who's done that before. I think that was

506
00:28:46,280 --> 00:28:51,080
Speaker 1: in a Judge John hand been listener mail at one point. Uh.

507
00:28:51,120 --> 00:28:52,680
Speaker 1: I don't think it was a major case, but I

508
00:28:52,720 --> 00:28:55,000
Speaker 1: think it was one of their one of their listener

509
00:28:55,040 --> 00:28:58,640
Speaker 1: man ones. But totally totally think it should be on

510
00:28:58,680 --> 00:29:01,520
Speaker 1: the shelf. That's where it belongs. Um. Although I will

511
00:29:01,520 --> 00:29:03,000
Speaker 1: say if you mix a little P, B and J

512
00:29:03,200 --> 00:29:04,960
Speaker 1: with a natural kind and you put it in the

513
00:29:05,000 --> 00:29:07,640
Speaker 1: fridge because you've had your two bites and you made

514
00:29:07,640 --> 00:29:10,520
Speaker 1: too much the next day, it is interesting. It's more

515
00:29:10,600 --> 00:29:14,560
Speaker 1: like a Reese's cup consistency. It's kind of hard. Uh.

516
00:29:14,600 --> 00:29:16,440
Speaker 1: It makes for a nice little snack, but it's certainly

517
00:29:16,480 --> 00:29:19,080
Speaker 1: not anything that you can spread on bread right right. Well.

518
00:29:19,120 --> 00:29:21,360
Speaker 1: That's the other thing too, is if the oils are

519
00:29:21,480 --> 00:29:26,320
Speaker 1: mixed into the solids that forms this creamier substance that

520
00:29:26,360 --> 00:29:29,800
Speaker 1: makes it way easier to spread, which moms love. Right.

521
00:29:30,520 --> 00:29:32,479
Speaker 1: And then the other thing it does too is with

522
00:29:32,520 --> 00:29:36,920
Speaker 1: all of those hydrogen atoms linked on to the fat

523
00:29:37,160 --> 00:29:41,520
Speaker 1: chains the lipids, um, there's not all these unused or

524
00:29:41,560 --> 00:29:45,120
Speaker 1: open bonds that an oxygen atom can come along and

525
00:29:45,200 --> 00:29:50,120
Speaker 1: bond too, and um oxidize the peanut butter, which creates peroxide,

526
00:29:50,280 --> 00:29:54,200
Speaker 1: which gives it a rancid taste. So hydrogenation not only

527
00:29:54,240 --> 00:29:59,240
Speaker 1: made peanut butter um less liquid e more creamy, it

528
00:29:59,400 --> 00:30:03,160
Speaker 1: also may it last longer. Like sitting on the shelf

529
00:30:03,200 --> 00:30:05,440
Speaker 1: before it was sold and used, it wouldn't turn rants

530
00:30:05,520 --> 00:30:07,880
Speaker 1: and nearly as fast, So it was a big deal.

531
00:30:08,120 --> 00:30:10,960
Speaker 1: The problem is is that took peanut butter, which is

532
00:30:10,960 --> 00:30:14,280
Speaker 1: actually kind of healthy with a mono unsaturated fat that

533
00:30:14,360 --> 00:30:18,800
Speaker 1: liquid oil and turned it into saturated or partially saturated

534
00:30:18,840 --> 00:30:23,280
Speaker 1: saturated fat, which is really tough on the old ticker. Yeah,

535
00:30:23,320 --> 00:30:25,479
Speaker 1: that's why I'd stay away from that stuff. I mean,

536
00:30:25,480 --> 00:30:28,840
Speaker 1: it's so good. Um, but yeah, I just I made

537
00:30:28,840 --> 00:30:31,720
Speaker 1: the switch many years ago. Good for you, Jack. Yeah,

538
00:30:31,840 --> 00:30:35,640
Speaker 1: the hydrogenated outsold natural for the first time in forty

539
00:30:35,680 --> 00:30:39,800
Speaker 1: two and accounts for about of the current market Peter Pan,

540
00:30:39,840 --> 00:30:41,600
Speaker 1: believe it or not, I don't think I've ever had

541
00:30:41,680 --> 00:30:44,840
Speaker 1: Peter Pan. It's not bad unless it was just at

542
00:30:44,840 --> 00:30:46,520
Speaker 1: a friend's house or something. I don't think we ever

543
00:30:46,560 --> 00:30:48,960
Speaker 1: had it in our house. Peter Pan makes a natural

544
00:30:49,080 --> 00:30:52,280
Speaker 1: one too, and I mean I'm making air quotes um

545
00:30:52,320 --> 00:30:55,240
Speaker 1: like Jiff does, and it's I think it might even

546
00:30:55,280 --> 00:31:00,240
Speaker 1: be better than Jiff's natural version. I think Emily likes

547
00:31:00,280 --> 00:31:05,880
Speaker 1: the Smuckers Natural, but I also got some. Uh, I

548
00:31:05,880 --> 00:31:08,080
Speaker 1: can't remember the brand. It's one of the one of

549
00:31:08,080 --> 00:31:10,200
Speaker 1: the other natural brands. They're they're all pretty good. I

550
00:31:10,240 --> 00:31:16,360
Speaker 1: think so was when peter Pan rolled out and was

551
00:31:16,440 --> 00:31:19,520
Speaker 1: the first which I didn't know was the first major brand.

552
00:31:19,560 --> 00:31:22,160
Speaker 1: It was the biggest seller at the time. Uh. It

553
00:31:22,400 --> 00:31:26,400
Speaker 1: used that partial hydrogenation process that was patented by a

554
00:31:26,400 --> 00:31:32,360
Speaker 1: guy named Joseph rose Field from Kentucky. And then that's

555
00:31:32,360 --> 00:31:36,040
Speaker 1: where Jeff Skippy came from. Peter Pan's parent company said

556
00:31:36,040 --> 00:31:38,280
Speaker 1: I want to cut your licensing fee. He said, I'm

557
00:31:38,320 --> 00:31:40,560
Speaker 1: done with you, and I'm gonna go out and I'm

558
00:31:40,560 --> 00:31:43,160
Speaker 1: gonna make Skippy on my own. And by the end

559
00:31:43,200 --> 00:31:45,760
Speaker 1: of his career he had tin patents, not just for

560
00:31:45,800 --> 00:31:48,440
Speaker 1: peanut butter, but relating to food, and he was just

561
00:31:48,520 --> 00:31:51,560
Speaker 1: kind of like a Chevy Chase in vacation movies. He

562
00:31:51,600 --> 00:31:54,560
Speaker 1: was a food scientist. Yeah, what was it The thing

563
00:31:54,640 --> 00:31:59,560
Speaker 1: that he learned code of flake with that he used

564
00:31:59,600 --> 00:32:05,480
Speaker 1: on this lead some sort of non nutritional I can't remember.

565
00:32:06,080 --> 00:32:08,120
Speaker 1: I'll figure it out. No need to email everyone, No

566
00:32:08,400 --> 00:32:11,480
Speaker 1: need to email, I want to hear. I want every

567
00:32:11,480 --> 00:32:13,200
Speaker 1: email for about this. I think it was called a

568
00:32:13,320 --> 00:32:17,320
Speaker 1: non nutritional coding, is what he called it. But but yeah,

569
00:32:17,400 --> 00:32:19,960
Speaker 1: he was very much like that. But he was also way, way,

570
00:32:20,080 --> 00:32:23,560
Speaker 1: way better than anything Chevy Chase could ever be because

571
00:32:23,600 --> 00:32:26,760
Speaker 1: he was a really great boss. He um paid his

572
00:32:26,760 --> 00:32:30,400
Speaker 1: his workers really well, and in creating the Skippy brand,

573
00:32:30,680 --> 00:32:34,120
Speaker 1: he broke off from this kind of um this corporate

574
00:32:34,160 --> 00:32:37,520
Speaker 1: overlord that he he worked for was keeping him under

575
00:32:37,560 --> 00:32:40,880
Speaker 1: his thumb and then trying to um short change him. Uh,

576
00:32:40,920 --> 00:32:44,240
Speaker 1: and said, you know what, by creating Skippy, I'm going

577
00:32:44,280 --> 00:32:46,720
Speaker 1: to not only challenge you, Peter Pan, I'm going to

578
00:32:46,800 --> 00:32:50,160
Speaker 1: become the best selling peanut butter there is from like

579
00:32:50,320 --> 00:32:54,120
Speaker 1: nineteen fifty to nineteen eighty, like Skippy was it. And

580
00:32:54,280 --> 00:32:57,280
Speaker 1: I just missed the Skippy train. So I'm wondering like

581
00:32:57,320 --> 00:32:59,840
Speaker 1: if I had been, you know, born in nineteen s

582
00:33:00,040 --> 00:33:01,720
Speaker 1: and d if I would have been raised on Skippy.

583
00:33:01,760 --> 00:33:05,520
Speaker 1: But I came along at the jiff Era really yeah,

584
00:33:05,520 --> 00:33:08,200
Speaker 1: he said in your face, and they said, I love

585
00:33:08,240 --> 00:33:10,080
Speaker 1: peanut butter in my face, and he went, oh, I

586
00:33:10,080 --> 00:33:12,920
Speaker 1: gotta think of a new comeback, you know, Chuck. One

587
00:33:12,920 --> 00:33:15,640
Speaker 1: thing that's always bothered me about Peter Pan is do

588
00:33:15,640 --> 00:33:18,160
Speaker 1: you remember that jingle where it's like, eat some peanut

589
00:33:18,240 --> 00:33:22,000
Speaker 1: butter anytime you can. It's like, oh, that's nice, and

590
00:33:22,040 --> 00:33:24,560
Speaker 1: then they follow it up with but only if it's

591
00:33:24,600 --> 00:33:27,760
Speaker 1: Peter Pan, like it's got kind of this like if

592
00:33:27,800 --> 00:33:33,360
Speaker 1: I can't have you, no one can psychotic mentality to it. Yeah.

593
00:33:33,400 --> 00:33:35,479
Speaker 1: I never I never heard that song, so I never

594
00:33:35,520 --> 00:33:38,280
Speaker 1: really thought about that. Do you didn't watch the television

595
00:33:38,280 --> 00:33:41,360
Speaker 1: in the ninet nineties. I did. I don't remember that

596
00:33:41,400 --> 00:33:44,600
Speaker 1: one though, But I mean I was in the nineties.

597
00:33:44,640 --> 00:33:47,000
Speaker 1: I was in college, so I probably wasn't. I don't

598
00:33:47,040 --> 00:33:48,720
Speaker 1: even think we had cable. I didn't watch much TV

599
00:33:48,840 --> 00:33:54,280
Speaker 1: in college. Uh, so Skippy is doing great. Peter Pan

600
00:33:54,440 --> 00:33:56,600
Speaker 1: is just like, well, I guess I'll just have to

601
00:33:56,600 --> 00:34:00,320
Speaker 1: be second banana and Skippy, and Jeff said, do you

602
00:34:00,360 --> 00:34:04,560
Speaker 1: like being third banana because that's where you're headed. That

603
00:34:04,680 --> 00:34:07,520
Speaker 1: same year, in nineteen fifty five, this is when rose

604
00:34:07,600 --> 00:34:12,120
Speaker 1: Field sold Uh Skippy to Best Foods. Procter and Gamble

605
00:34:12,560 --> 00:34:16,520
Speaker 1: bought Big Top Peanut from William T. Young, also of Kentucky,

606
00:34:16,760 --> 00:34:20,640
Speaker 1: and then they became Jeff uh and they held that

607
00:34:20,680 --> 00:34:25,000
Speaker 1: brand until two thousand one, two thousand two. Yeah, I

608
00:34:25,040 --> 00:34:28,520
Speaker 1: did not know that. But wait two thousand one, two

609
00:34:28,560 --> 00:34:32,520
Speaker 1: thousand two when they sold the Smuckers. Okay, but Jeff

610
00:34:32,560 --> 00:34:35,440
Speaker 1: is still the number one brand today, right as far

611
00:34:35,480 --> 00:34:38,040
Speaker 1: as I know. Okay, Yeah, that's that's my understanding too.

612
00:34:38,120 --> 00:34:39,960
Speaker 1: I thought you were saying like it was the number

613
00:34:39,960 --> 00:34:42,279
Speaker 1: one brand until then, but yeah, from from I think

614
00:34:42,360 --> 00:34:46,680
Speaker 1: night two today it's it's number one. Yeah, and they

615
00:34:46,719 --> 00:34:48,960
Speaker 1: got a lot of uh, I think they all do.

616
00:34:49,040 --> 00:34:52,319
Speaker 1: But Jeff alone has fifteen different kinds of peanut butter,

617
00:34:53,480 --> 00:34:55,960
Speaker 1: which is kind of nuts. If you look at their lists,

618
00:34:55,960 --> 00:34:59,160
Speaker 1: They've got all kinds of different crazy peanut butters out there. Now, well,

619
00:34:59,239 --> 00:35:03,600
Speaker 1: nuts is just and variety. Well they all have peanuts

620
00:35:03,640 --> 00:35:05,160
Speaker 1: in it, but yeah, well they have they have a

621
00:35:05,160 --> 00:35:09,440
Speaker 1: good almond butter too. Yeah, I can. I can get

622
00:35:09,480 --> 00:35:11,440
Speaker 1: down with some almond butter. You know what, buddy, I'm

623
00:35:11,480 --> 00:35:13,919
Speaker 1: gonna buy you some. When we see each other again,

624
00:35:13,960 --> 00:35:17,120
Speaker 1: I'm gonna be brandishing a jar of Jiff almond butter

625
00:35:17,200 --> 00:35:20,800
Speaker 1: for you. You You know, it's not good. What is? Uh?

626
00:35:21,000 --> 00:35:24,880
Speaker 1: You know you can't take peanut butter sandwiches into classrooms anymore,

627
00:35:26,120 --> 00:35:28,880
Speaker 1: or at least it, you know at my kids preschool,

628
00:35:29,080 --> 00:35:31,719
Speaker 1: and um, of course you can't take anything in there

629
00:35:31,760 --> 00:35:37,200
Speaker 1: anymore because it's closed. But you have to make um,

630
00:35:37,320 --> 00:35:39,759
Speaker 1: you have to make it with what a cheese. I

631
00:35:39,840 --> 00:35:41,160
Speaker 1: used to chew these things all the time. What a

632
00:35:41,200 --> 00:35:47,000
Speaker 1: baseball players chew? Sunflower seeds? Sunflower butter? That's good too.

633
00:35:47,000 --> 00:35:49,560
Speaker 1: I've had that. It's not bad. Oh, I do not

634
00:35:49,760 --> 00:35:51,320
Speaker 1: care for it. So you don't like it? Huh? I

635
00:35:51,600 --> 00:35:54,160
Speaker 1: think it's all right. I guess wow. I'm I really

636
00:35:54,160 --> 00:35:59,040
Speaker 1: like basically any kind of butters, including just butter butter. Well, yeah,

637
00:35:59,080 --> 00:36:01,680
Speaker 1: butter is great, But I just cannot get down with

638
00:36:01,760 --> 00:36:05,600
Speaker 1: the sunflower sun flower. Yeah, yeah, no, it totally and

639
00:36:05,760 --> 00:36:08,440
Speaker 1: it's definitely there's a taste of sunflower to it, like

640
00:36:08,520 --> 00:36:11,280
Speaker 1: you could have no idea what you're eating and somebody

641
00:36:11,320 --> 00:36:12,799
Speaker 1: gives it to you, and you would be like that

642
00:36:12,920 --> 00:36:15,920
Speaker 1: sunflower butter, isn't it. I love sunflower seeds though. That

643
00:36:16,040 --> 00:36:18,000
Speaker 1: was a big thing in college for a little while.

644
00:36:18,680 --> 00:36:21,239
Speaker 1: We would sit around and, you know, just put a

645
00:36:21,280 --> 00:36:23,480
Speaker 1: mouthful of sunflower seeds on our mouth. Yeah, I remember

646
00:36:23,480 --> 00:36:26,799
Speaker 1: the sunflower trend quite well. Remember that. And you would, Yeah,

647
00:36:26,840 --> 00:36:29,640
Speaker 1: you would crack them open with your teeth and you

648
00:36:29,640 --> 00:36:32,239
Speaker 1: would spit out the shell and then swallow the seed

649
00:36:32,280 --> 00:36:34,160
Speaker 1: that you want, the seed and swallow it. So I

650
00:36:34,160 --> 00:36:37,279
Speaker 1: would eat the whole thing. You know, you didn't eat

651
00:36:37,280 --> 00:36:40,000
Speaker 1: the shell. Yeah, this is I would eat the whole thing.

652
00:36:40,000 --> 00:36:41,960
Speaker 1: And that would smoke a whole cigar and in halee it.

653
00:36:42,680 --> 00:36:44,879
Speaker 1: You're a very bad squirrel. And then you would drown,

654
00:36:44,960 --> 00:36:48,200
Speaker 1: drown your lawn and water. Yeah, and you would sit

655
00:36:48,239 --> 00:36:51,520
Speaker 1: back and say, I'm doing life just right. Yeah, I

656
00:36:51,560 --> 00:36:54,319
Speaker 1: got it all figured out. Would you really eat the

657
00:36:54,320 --> 00:36:58,080
Speaker 1: shells still due to this day? Really? Yeah. And it's

658
00:36:58,160 --> 00:37:00,200
Speaker 1: kind of dangerous because every once in a while there's

659
00:37:00,239 --> 00:37:03,719
Speaker 1: like one part to it that's just a spear and

660
00:37:03,800 --> 00:37:06,400
Speaker 1: you can go right into your gums if you're not careful.

661
00:37:06,440 --> 00:37:08,880
Speaker 1: So I'm pretty good at it, but every once in a

662
00:37:08,840 --> 00:37:12,759
Speaker 1: a while and be like, um, I think I'm bleeding. Well,

663
00:37:12,840 --> 00:37:14,759
Speaker 1: here's how I eat peanuts when I go to the

664
00:37:14,800 --> 00:37:18,040
Speaker 1: ball game. I stick the whole peanut in my mouth,

665
00:37:19,400 --> 00:37:21,839
Speaker 1: uh huh, like a squirrel, and I kind of suck

666
00:37:21,920 --> 00:37:23,760
Speaker 1: on it for a second and get that salty goodness,

667
00:37:23,880 --> 00:37:26,719
Speaker 1: and then I crack it open with my teeth and

668
00:37:26,760 --> 00:37:29,359
Speaker 1: I pull it out of my mouth and then dump

669
00:37:29,440 --> 00:37:31,319
Speaker 1: the peanuts in and throw away the shells. And then

670
00:37:31,320 --> 00:37:33,719
Speaker 1: between every bite you have to coat your lips with

671
00:37:33,840 --> 00:37:38,560
Speaker 1: lip balm because it's so dried and cracked it is

672
00:37:38,560 --> 00:37:40,719
Speaker 1: pretty salty. But the only time I eight peanuts in

673
00:37:40,719 --> 00:37:42,400
Speaker 1: the shell like that is in a baseball game. So

674
00:37:42,440 --> 00:37:44,840
Speaker 1: now I do something similar, but it's with peanut M

675
00:37:44,840 --> 00:37:47,520
Speaker 1: and m's. I will like crack the peanut M and

676
00:37:47,640 --> 00:37:51,600
Speaker 1: M in half and expose the peanut in your teeth, yes,

677
00:37:51,680 --> 00:37:56,360
Speaker 1: and then eat that the the freed chocolate shell side,

678
00:37:56,800 --> 00:38:00,720
Speaker 1: and then eat the other chocolate shelled side from around

679
00:38:00,800 --> 00:38:03,920
Speaker 1: the peanut, and then I eat the peanut by itself.

680
00:38:04,200 --> 00:38:06,680
Speaker 1: Are you kidding? Are you serious? I'm dead serious. I

681
00:38:06,719 --> 00:38:09,240
Speaker 1: can't remember the last time I ate a peanut eminem

682
00:38:09,280 --> 00:38:12,480
Speaker 1: without doing that with every single one. All right, here's

683
00:38:12,480 --> 00:38:15,919
Speaker 1: what I'll do sometimes with peanut eminem's. Okay, we should

684
00:38:15,960 --> 00:38:17,959
Speaker 1: just have a side gig where we just talk about

685
00:38:17,960 --> 00:38:22,439
Speaker 1: our stupid quirks. It's part of the podcast I put.

686
00:38:22,680 --> 00:38:25,000
Speaker 1: And sometimes I'll just a MoU on them like there's

687
00:38:25,000 --> 00:38:27,400
Speaker 1: no tomorrow. But sometimes I will, and this helps me

688
00:38:27,520 --> 00:38:29,520
Speaker 1: eat fewer of them because I will pop on it

689
00:38:29,680 --> 00:38:32,000
Speaker 1: or two in my mouth and I'll just let him

690
00:38:32,040 --> 00:38:35,200
Speaker 1: sit there and marinate in my saliva. Yeah, and swirl

691
00:38:35,239 --> 00:38:37,520
Speaker 1: them around and then that candy coating kind of melts

692
00:38:37,520 --> 00:38:39,319
Speaker 1: away a little bit and makes it like a really

693
00:38:39,360 --> 00:38:41,640
Speaker 1: soft little crunch Yep. I know, I know what you mean.

694
00:38:42,040 --> 00:38:45,400
Speaker 1: You know that move. It's really good. I do that too,

695
00:38:45,440 --> 00:38:48,080
Speaker 1: But usually I'm a little less patient than that. It's

696
00:38:48,120 --> 00:38:50,640
Speaker 1: every once in a while, maybe when I'm like, you know,

697
00:38:50,680 --> 00:38:54,239
Speaker 1: I have a whole tupperware bowl full of peanut eminem's,

698
00:38:54,239 --> 00:38:57,760
Speaker 1: I might go crazy like that. All right, So let's

699
00:38:58,160 --> 00:39:00,319
Speaker 1: should we take a break or should we wait a second? Yeah,

700
00:39:00,440 --> 00:39:07,279
Speaker 1: let's do that. Let's take a break things and chop

701
00:39:22,160 --> 00:39:33,560
Speaker 1: Josh and shock. Alright, So where we left off was

702
00:39:33,719 --> 00:39:37,160
Speaker 1: Jeff was killing it. You and I have very weird

703
00:39:37,200 --> 00:39:41,080
Speaker 1: eating habits, and Jeff starts killing it. They start putting

704
00:39:41,120 --> 00:39:44,200
Speaker 1: sugar and molasses in there. Everyone else followed suit, and

705
00:39:44,280 --> 00:39:47,320
Speaker 1: finally in the nineteen sixties, the f d A stood

706
00:39:47,400 --> 00:39:50,800
Speaker 1: up and said, hold on a minute, guys, this stuff

707
00:39:50,800 --> 00:39:55,440
Speaker 1: you're calling peanut butter is junk food. Now, uh, there's

708
00:39:55,520 --> 00:39:59,480
Speaker 1: one leading brand. I'm not going to name names. It

709
00:39:59,640 --> 00:40:03,719
Speaker 1: was only s actual peanuts. He's like, so you gotta

710
00:40:03,719 --> 00:40:07,319
Speaker 1: start putting peanuts in the whole thing. The peanut butter

711
00:40:07,400 --> 00:40:11,600
Speaker 1: lobby said, whoa, whoa, whoa, whoa, whoa. How about And

712
00:40:11,640 --> 00:40:14,400
Speaker 1: they said, we're the FDA, We meet people in the middle.

713
00:40:14,640 --> 00:40:19,120
Speaker 1: Let's settle on peanuts and peanut butter. And since ninety

714
00:40:19,120 --> 00:40:21,720
Speaker 1: one that's been the standard. Yeah, I think, like, um,

715
00:40:21,760 --> 00:40:24,240
Speaker 1: this went on for a dozen years. There's a really

716
00:40:24,280 --> 00:40:28,279
Speaker 1: interesting article on today I found out called the Momentous

717
00:40:28,320 --> 00:40:31,279
Speaker 1: Peanut Butter Hearings. It's definitely worth reading. But it just

718
00:40:31,480 --> 00:40:35,640
Speaker 1: was nuts, how literally nuts how long this went on for.

719
00:40:36,320 --> 00:40:39,279
Speaker 1: And then finally it's just kind of heartening that the

720
00:40:39,320 --> 00:40:42,520
Speaker 1: FDA was like, no, that's as low as we're going.

721
00:40:42,920 --> 00:40:46,080
Speaker 1: Make sure that your peanut butter has peanuts. Good day

722
00:40:46,120 --> 00:40:49,040
Speaker 1: to you. Sir, And that was that finally, and then

723
00:40:49,120 --> 00:40:54,280
Speaker 1: it became enforced in nineteen seventy two UM and still

724
00:40:54,360 --> 00:40:58,759
Speaker 1: today there is a federal legal definition for what constitutes

725
00:40:58,800 --> 00:41:01,960
Speaker 1: peanut butter. And one the first things is it has

726
00:41:02,000 --> 00:41:05,759
Speaker 1: to have peanuts in it. That's right, because that is

727
00:41:05,800 --> 00:41:08,799
Speaker 1: still the standard. Uh. If it is smooth, it has

728
00:41:08,840 --> 00:41:12,080
Speaker 1: to be very fine with an even texture and no

729
00:41:12,920 --> 00:41:16,000
Speaker 1: hint of grainy peanuts at all. If it's a medium,

730
00:41:16,040 --> 00:41:18,800
Speaker 1: you can have a little grain to it, but nothing

731
00:41:19,160 --> 00:41:22,799
Speaker 1: larger than one sixteenth of an inch in dimension, and

732
00:41:22,840 --> 00:41:26,040
Speaker 1: then all bets are off. If you're crunchy, I don't

733
00:41:26,080 --> 00:41:29,879
Speaker 1: I don't know who says chunky, but it's definitely crunchy. Yeah,

734
00:41:29,920 --> 00:41:33,440
Speaker 1: that's like a type of Campbell soup. So crunchy can

735
00:41:33,480 --> 00:41:38,399
Speaker 1: be larger than one and I guess I mean they're

736
00:41:38,400 --> 00:41:40,200
Speaker 1: all about the same size. Would be curious to see

737
00:41:40,200 --> 00:41:43,799
Speaker 1: if there are any kind of half sized peanuts. If

738
00:41:43,840 --> 00:41:49,120
Speaker 1: it gets that chunky, oh yeah, like larger an yeah,

739
00:41:49,200 --> 00:41:51,000
Speaker 1: like a half of a peanut, people would be like,

740
00:41:51,000 --> 00:41:53,719
Speaker 1: it's too chunky. I can't take it. Maybe, I mean

741
00:41:53,719 --> 00:41:57,359
Speaker 1: that's that's like candy bar level. It is. It is

742
00:41:57,600 --> 00:42:00,200
Speaker 1: so chuck what you've just said is the FED real

743
00:42:00,280 --> 00:42:04,239
Speaker 1: government's definition of the different varieties of peanut butter as

744
00:42:04,239 --> 00:42:06,239
Speaker 1: far as they're concerned. And I don't know if you

745
00:42:06,320 --> 00:42:08,640
Speaker 1: said it or not, but that guy Joseph rose Field

746
00:42:08,680 --> 00:42:11,920
Speaker 1: who who was the founder of Skippy, he actually created

747
00:42:12,040 --> 00:42:16,760
Speaker 1: chunky sorry um, crunchy peanut butter. We both said crunchy,

748
00:42:16,760 --> 00:42:18,440
Speaker 1: and now we're both saying chunky. I know it's kind

749
00:42:18,440 --> 00:42:20,319
Speaker 1: of stuck in my head, but he's the guy. If

750
00:42:20,360 --> 00:42:23,680
Speaker 1: you like chunky peanut butter, first of all, shame on you.

751
00:42:24,160 --> 00:42:26,920
Speaker 1: But secondly, thank Joseph rose Field for that, because he

752
00:42:26,960 --> 00:42:29,719
Speaker 1: came up with it I think in the fifties. Yeah.

753
00:42:29,760 --> 00:42:32,440
Speaker 1: Like I said, I like it all. Uh, there is

754
00:42:32,480 --> 00:42:34,400
Speaker 1: not a kind of peanut butter that that I won't eat.

755
00:42:34,440 --> 00:42:36,919
Speaker 1: I think it's all really good. So then I think

756
00:42:36,960 --> 00:42:41,239
Speaker 1: also the um the this kind of demonstrates just how

757
00:42:41,280 --> 00:42:44,320
Speaker 1: seriously Americans take peanut butter. The U. S. D A.

758
00:42:44,440 --> 00:42:47,640
Speaker 1: Goes on to say, there are other qualities that make

759
00:42:47,680 --> 00:42:51,320
Speaker 1: a peanut butter either Grade A, Grade B or sub

760
00:42:51,440 --> 00:42:55,919
Speaker 1: standard peanut butter. And it's my favorite. It's things like

761
00:42:56,120 --> 00:43:01,600
Speaker 1: um color. The color has to match certain color samples

762
00:43:01,640 --> 00:43:05,880
Speaker 1: that you can only obtain from a company called Aggtron, Inc.

763
00:43:06,040 --> 00:43:09,840
Speaker 1: Of Sparks, Nevada. This is in the two law that

764
00:43:09,960 --> 00:43:12,080
Speaker 1: you have to write to Aggtron and say, can you

765
00:43:12,120 --> 00:43:15,200
Speaker 1: please send me the peanut butter colored standards because I

766
00:43:15,239 --> 00:43:18,359
Speaker 1: need to make sure that my peanut butter matches the U.

767
00:43:18,480 --> 00:43:22,440
Speaker 1: S d A standards for color of peanut butter. They're online.

768
00:43:23,160 --> 00:43:26,279
Speaker 1: Get with it while you're writing me a letter, right,

769
00:43:26,800 --> 00:43:29,480
Speaker 1: That's that's a really good point. You do you email,

770
00:43:29,600 --> 00:43:31,560
Speaker 1: or you'd right back like, I don't know, can you

771
00:43:31,600 --> 00:43:34,000
Speaker 1: please send me the website you are l And then

772
00:43:34,000 --> 00:43:36,759
Speaker 1: they would. But when you get this color standard, you

773
00:43:36,800 --> 00:43:39,279
Speaker 1: can't just look at it wherever you have to. You

774
00:43:39,320 --> 00:43:41,560
Speaker 1: have to look at it with a at a light

775
00:43:41,640 --> 00:43:44,960
Speaker 1: with a color temperature of about seventy d calvin plus

776
00:43:45,000 --> 00:43:48,000
Speaker 1: or minus two hundred and fifty kelvin or something equal

777
00:43:48,000 --> 00:43:53,480
Speaker 1: to a moderately partly cloudy day. That's that's the government's

778
00:43:53,680 --> 00:43:57,360
Speaker 1: standard for judging the color of peanut butter. All I

779
00:43:57,400 --> 00:44:00,120
Speaker 1: can think of now somebody writing a handwritten letter to

780
00:44:00,200 --> 00:44:05,080
Speaker 1: someone asking for U r L. Someone with a ballpoint

781
00:44:05,120 --> 00:44:12,000
Speaker 1: pin spelling out https slash slash. I looked up aggtron Inc.

782
00:44:12,040 --> 00:44:14,560
Speaker 1: They're still around and they are on point many They've

783
00:44:14,600 --> 00:44:17,279
Speaker 1: been in business for I think about a century. But

784
00:44:17,400 --> 00:44:21,120
Speaker 1: they are all about like food analysis. If you're a

785
00:44:21,160 --> 00:44:23,960
Speaker 1: coffee roaster or barista or something, you can take their

786
00:44:24,000 --> 00:44:27,760
Speaker 1: online class. I think it's online. It's like a daylong

787
00:44:27,840 --> 00:44:31,240
Speaker 1: class that like really teaches you all like the science

788
00:44:31,320 --> 00:44:34,319
Speaker 1: behind the coffee you're selling and roasting and grinding. It's

789
00:44:34,360 --> 00:44:37,719
Speaker 1: a really interesting company, it looks like. But that's if

790
00:44:37,760 --> 00:44:40,640
Speaker 1: you start making peanut butter, you need to You need

791
00:44:40,680 --> 00:44:42,960
Speaker 1: to write a letter to aggtron Ink asking for their

792
00:44:43,040 --> 00:44:46,400
Speaker 1: u are l and they will send you a laminated

793
00:44:46,440 --> 00:44:51,319
Speaker 1: sheet and a Manila envelope. So if you're talking peanut butter.

794
00:44:51,600 --> 00:44:56,520
Speaker 1: In the United States, about half of the edible use

795
00:44:56,560 --> 00:45:00,640
Speaker 1: of peanuts is from peanut butter um. Obviously peanut butters

796
00:45:00,640 --> 00:45:02,680
Speaker 1: and a ton of It's one of my favorite parts

797
00:45:02,719 --> 00:45:04,840
Speaker 1: of candy bars and stuff like that. I'm I'm a

798
00:45:04,880 --> 00:45:08,600
Speaker 1: sucker for any peanut butter ice creams, peanut butter candy bars.

799
00:45:09,360 --> 00:45:12,160
Speaker 1: It's just I can't get enough of that combination. Totally

800
00:45:12,239 --> 00:45:14,839
Speaker 1: with you, buddy, which, by the way, Joseph rose Field

801
00:45:15,160 --> 00:45:17,319
Speaker 1: was the skippy guy was the guy who came up

802
00:45:17,360 --> 00:45:20,120
Speaker 1: with that peanut butter and chocolate combo before Rees's did.

803
00:45:21,360 --> 00:45:24,080
Speaker 1: But the National Peanut Board estimates that it takes about

804
00:45:24,160 --> 00:45:27,040
Speaker 1: five hundred and forty peanuts to make up one of

805
00:45:27,080 --> 00:45:30,560
Speaker 1: those twelve bounced jars, which is a lot of peanuts.

806
00:45:30,560 --> 00:45:32,640
Speaker 1: That kind of surprised me. It was more than I thought. Yeah,

807
00:45:32,680 --> 00:45:35,120
Speaker 1: sit there and shell peanuts until you reach five hundred

808
00:45:35,160 --> 00:45:37,600
Speaker 1: and forty individual peanuts, and you will have a sudden

809
00:45:37,600 --> 00:45:41,120
Speaker 1: appreciation for your butter, you know what I mean for sure,

810
00:45:41,160 --> 00:45:44,359
Speaker 1: But of course machines do that. But yeah, well, if

811
00:45:44,360 --> 00:45:50,520
Speaker 1: it's artisan, no, somebody wearing like a calico so wrong

812
00:45:51,200 --> 00:45:57,800
Speaker 1: is doing it with my hand in Vermont? Uh, I

813
00:45:57,840 --> 00:46:01,480
Speaker 1: don't think Vermont people are like, yeah, I think that's

814
00:46:01,520 --> 00:46:06,840
Speaker 1: my conception. Proved me wrong, Vermont. So in two thousand nine,

815
00:46:07,400 --> 00:46:10,399
Speaker 1: we're talking about health aspects. There's a couple of parts

816
00:46:10,440 --> 00:46:11,960
Speaker 1: to the health of it, of whether or not it's

817
00:46:12,040 --> 00:46:14,919
Speaker 1: just good for you, which we'll get to. But also

818
00:46:14,960 --> 00:46:18,320
Speaker 1: there have been a couple of peanut butter incidents throughout

819
00:46:18,360 --> 00:46:21,719
Speaker 1: the years in recent years that have scared people off

820
00:46:21,760 --> 00:46:24,360
Speaker 1: from peanut butter a little bit. Uh. In two thousand

821
00:46:24,480 --> 00:46:28,360
Speaker 1: nine was the second one. There were five hundred people

822
00:46:28,440 --> 00:46:32,360
Speaker 1: who got sick and eight people died from eating peanut

823
00:46:32,400 --> 00:46:36,200
Speaker 1: butter from a plant in Blakely, Georgia. That was pretty

824
00:46:36,200 --> 00:46:38,640
Speaker 1: gross and not maintained well. I remember that, don't you.

825
00:46:39,200 --> 00:46:40,920
Speaker 1: I remember both of them. The other one was in

826
00:46:40,960 --> 00:46:44,040
Speaker 1: two thousand seven, and that was sam and Ella in

827
00:46:44,120 --> 00:46:48,319
Speaker 1: peter Pan and Great Value, both owned by ConAgra, and

828
00:46:48,480 --> 00:46:53,360
Speaker 1: that got about six d and change sick, but nobody died.

829
00:46:54,960 --> 00:46:56,600
Speaker 1: But I remember both of those. It was a big

830
00:46:56,600 --> 00:47:00,719
Speaker 1: deal because peanut butter so ubiquitous. So there's also I

831
00:47:00,760 --> 00:47:04,160
Speaker 1: didn't realize this until I started researching it. There's something

832
00:47:04,239 --> 00:47:09,959
Speaker 1: called um aflatoxins. Have you heard of them? I think

833
00:47:10,000 --> 00:47:13,319
Speaker 1: I did, back when all the stuff happened or not.

834
00:47:14,640 --> 00:47:18,719
Speaker 1: So there's there's a mold called Aspergillis that grows on

835
00:47:18,840 --> 00:47:24,120
Speaker 1: peanuts because peanuts are grown underground, right um and the

836
00:47:24,200 --> 00:47:28,800
Speaker 1: Aspergillis can produce a toxin called aflatoxins. And apparently humans

837
00:47:28,840 --> 00:47:33,040
Speaker 1: are um pretty much immune to its initial effects or

838
00:47:33,040 --> 00:47:35,759
Speaker 1: its short term effects. But we have no idea what

839
00:47:35,840 --> 00:47:39,359
Speaker 1: happens if you eat afflatoxins. You know, over the course

840
00:47:39,360 --> 00:47:42,800
Speaker 1: of a lifetime, you know, what what happens, And apparently

841
00:47:42,800 --> 00:47:46,640
Speaker 1: there's studies of humans that found that it's been linked

842
00:47:46,680 --> 00:47:52,800
Speaker 1: to certain types of cancer, UM, potentially birth defects, UM,

843
00:47:52,840 --> 00:47:57,879
Speaker 1: cognitive disabilities, all sorts of horrible stuff. And peanut butter

844
00:47:57,960 --> 00:48:01,000
Speaker 1: producers say well, we get at least eighteen percent of

845
00:48:01,080 --> 00:48:04,719
Speaker 1: the athlet toxins out just by processing peanuts. You say, well,

846
00:48:04,760 --> 00:48:06,840
Speaker 1: what about the other eleven percent? And they're like, I

847
00:48:06,960 --> 00:48:11,200
Speaker 1: have some peter pan and forget your troubles. That's right.

848
00:48:11,360 --> 00:48:16,040
Speaker 1: So so there is like a real risk of something

849
00:48:16,480 --> 00:48:18,879
Speaker 1: bad happening to you, whether it's a poisoning or not.

850
00:48:19,200 --> 00:48:20,879
Speaker 1: But a lot of people are like, even if it's

851
00:48:20,960 --> 00:48:24,560
Speaker 1: pure peanut butter, it's it's still it's still not healthy

852
00:48:24,640 --> 00:48:28,600
Speaker 1: for you. Yeah, I mean the major brands that are

853
00:48:29,200 --> 00:48:32,120
Speaker 1: sugary and hydrogenated certainly aren't good for you. If you're

854
00:48:32,120 --> 00:48:35,000
Speaker 1: going to the farmer's market and and getting those peanuts

855
00:48:35,000 --> 00:48:37,799
Speaker 1: ground right in front of your face, it's not it's

856
00:48:37,840 --> 00:48:40,000
Speaker 1: not terrible. You know, it's got a lot of nutrition,

857
00:48:40,000 --> 00:48:43,640
Speaker 1: it's got a lot of antioxidants. Uh, it's got we're

858
00:48:43,680 --> 00:48:47,520
Speaker 1: talking this is a hundred grams of this stuff. You've

859
00:48:47,560 --> 00:48:53,160
Speaker 1: got r D A of vitamin E, sent of vitamin

860
00:48:53,239 --> 00:48:59,320
Speaker 1: B three sixteen seven percent I'm sorry, se of manganese,

861
00:48:59,400 --> 00:49:02,320
Speaker 1: and thirty nine percent of magnesium. So it's got a

862
00:49:02,360 --> 00:49:03,960
Speaker 1: lot of good stuff in there. It's got a lot

863
00:49:04,000 --> 00:49:07,120
Speaker 1: of calories too. That's about six hundred calories reading a

864
00:49:07,200 --> 00:49:12,319
Speaker 1: hundred gram's worth. But if it's you know, I mean

865
00:49:12,360 --> 00:49:15,120
Speaker 1: that's a hundred grams is a lot. No, it is

866
00:49:15,200 --> 00:49:18,160
Speaker 1: a tremendous amount. Um. The other thing is too, is

867
00:49:18,200 --> 00:49:21,920
Speaker 1: if you're eating that artisan peanut butter, that craft peanut butter,

868
00:49:22,000 --> 00:49:25,200
Speaker 1: the non hydrogenated I guess I should say peanut butter,

869
00:49:25,600 --> 00:49:28,480
Speaker 1: the oils and the fats in it are actually good

870
00:49:28,480 --> 00:49:31,359
Speaker 1: for you. The mono unsaturated fat is the kind that's

871
00:49:31,400 --> 00:49:35,279
Speaker 1: good for your heart. Um. It's that saturated stuff that

872
00:49:35,560 --> 00:49:38,719
Speaker 1: becomes shelf stable. That's the stuff that can build up

873
00:49:38,960 --> 00:49:43,600
Speaker 1: as plaque in your arterial walls and cause heart attacks

874
00:49:43,600 --> 00:49:46,440
Speaker 1: and strokes and that kind of thing. But the natural

875
00:49:46,520 --> 00:49:50,960
Speaker 1: peanut butter actually does the opposite. It helps your cholesterol levels.

876
00:49:50,760 --> 00:49:54,720
Speaker 1: That's it's just great. It's basically just really calorie dance.

877
00:49:54,960 --> 00:49:56,680
Speaker 1: Like if you're trying to lose weight, it's a good

878
00:49:56,680 --> 00:49:59,040
Speaker 1: idea to shy away from peanut butter. But if you're

879
00:49:59,040 --> 00:50:02,200
Speaker 1: eating natural peanut butter, it's not like in a non

880
00:50:02,280 --> 00:50:07,279
Speaker 1: nutritious food. It's actually pretty nutritious. It's just calorie dance, right,

881
00:50:07,440 --> 00:50:10,080
Speaker 1: And if you're trying to lose weight and you up

882
00:50:10,160 --> 00:50:12,640
Speaker 1: for a spoonful of peanut butter and honey rather than

883
00:50:12,680 --> 00:50:16,000
Speaker 1: a pint of bin and Jerry's, then you're definitely doing

884
00:50:16,000 --> 00:50:19,000
Speaker 1: the right thing, for sure, man, for sure. Um. One

885
00:50:19,040 --> 00:50:21,239
Speaker 1: thing though that has, you know, strikes fear and a

886
00:50:21,280 --> 00:50:23,719
Speaker 1: lot of people, like you were saying, in your daughter's preschool,

887
00:50:24,000 --> 00:50:27,640
Speaker 1: you can't even bring a peanut butter sandwich in there anymore. Um,

888
00:50:27,840 --> 00:50:31,279
Speaker 1: is this the ride of the peanut allergy? Like? There's

889
00:50:31,320 --> 00:50:34,160
Speaker 1: a survey that was conducted in the eighties, the nineties,

890
00:50:34,160 --> 00:50:36,560
Speaker 1: and the two thousands, and I think the most recent

891
00:50:36,560 --> 00:50:39,319
Speaker 1: one was in two thousand eight, and they found that

892
00:50:39,400 --> 00:50:43,160
Speaker 1: between two thousand and eight, in this national survey of

893
00:50:43,200 --> 00:50:50,200
Speaker 1: fifty homes that the um the self reported peanut allergies

894
00:50:50,760 --> 00:50:55,560
Speaker 1: went from point four percent of respondents to one point

895
00:50:55,640 --> 00:50:59,320
Speaker 1: four percent of respondents, which it's one point four percent

896
00:50:59,360 --> 00:51:01,799
Speaker 1: doesn't sound like a lot, but that's a huge increase

897
00:51:02,239 --> 00:51:07,440
Speaker 1: between UM uh, Like eleven years, I guess. But the

898
00:51:07,480 --> 00:51:09,799
Speaker 1: thing is is, if you look at other studies, they

899
00:51:09,840 --> 00:51:12,359
Speaker 1: found that, yes, self reported rates are on the rise,

900
00:51:12,760 --> 00:51:16,480
Speaker 1: but doctor diagnosed rates have held steady. So there seems

901
00:51:16,520 --> 00:51:20,799
Speaker 1: to be an increase in perception that people have peanut allergies,

902
00:51:21,000 --> 00:51:25,439
Speaker 1: that's not necessarily an increase in actual peanut allergies, which

903
00:51:25,480 --> 00:51:30,520
Speaker 1: is really strange and bizarre to think of, if that's correct. Yeah,

904
00:51:30,520 --> 00:51:33,719
Speaker 1: and I have seen the trend of oral immunotherapy like

905
00:51:33,920 --> 00:51:39,239
Speaker 1: um feeding your very small child and your baby peanuts

906
00:51:39,360 --> 00:51:42,279
Speaker 1: to a little bit at a time to ensure or

907
00:51:42,320 --> 00:51:45,480
Speaker 1: hopefully ensured that they won't be uh stricken with the

908
00:51:45,480 --> 00:51:49,120
Speaker 1: worst food allergy of all. It's tough, the peanut allergy.

909
00:51:49,160 --> 00:51:52,040
Speaker 1: And uh they there was a study in Israel that

910
00:51:52,160 --> 00:51:54,759
Speaker 1: had guidelines for early infant feeding and they said, around

911
00:51:54,800 --> 00:51:57,879
Speaker 1: four to six months of age, just shove a bunch

912
00:51:57,880 --> 00:52:00,480
Speaker 1: of peanuts in their mouth and see what happens and

913
00:52:00,600 --> 00:52:03,680
Speaker 1: make them chew and then hit him with the lip ball. Yeah,

914
00:52:03,800 --> 00:52:07,239
Speaker 1: hit him with that, hit him with the ball. Um as.

915
00:52:07,239 --> 00:52:10,080
Speaker 1: So one last thing, chuck and I couldn't find a

916
00:52:10,080 --> 00:52:11,840
Speaker 1: place to put it, but it has to be said.

917
00:52:12,480 --> 00:52:17,719
Speaker 1: There's a phobia called um araca boot to a phobia,

918
00:52:18,200 --> 00:52:21,080
Speaker 1: iraq a boodh or phobia. Yeah, I think I nailed

919
00:52:21,080 --> 00:52:25,920
Speaker 1: it that last time, and it is is that for me?

920
00:52:26,000 --> 00:52:29,239
Speaker 1: Is that my cue? Yes, it's hard to tell because

921
00:52:29,239 --> 00:52:31,480
Speaker 1: you're not kicking me under the table. I'm not like

922
00:52:31,560 --> 00:52:34,799
Speaker 1: doing that series of blinks. Uh. That is the fear

923
00:52:34,800 --> 00:52:36,719
Speaker 1: of peanut butter getting stuck on the roof of your mouth.

924
00:52:38,160 --> 00:52:40,920
Speaker 1: That is a true thing, which is shouldn't be a

925
00:52:40,960 --> 00:52:43,080
Speaker 1: fear because all you gotta do is just keep working

926
00:52:43,080 --> 00:52:45,719
Speaker 1: the tongue and that peanut butter is gonna dislodge and

927
00:52:45,719 --> 00:52:48,720
Speaker 1: go right down your throat. That's right, just like John

928
00:52:48,760 --> 00:52:52,239
Speaker 1: Harvey Kellogg foresaw little whole milk and you're all set,

929
00:52:52,600 --> 00:52:55,000
Speaker 1: nice man, or some cool whip. Don't forget the cool whip.

930
00:52:55,239 --> 00:52:57,520
Speaker 1: I gotta try that. That's I don't know if you

931
00:52:57,560 --> 00:53:00,360
Speaker 1: should try that. Like I think I gained ten hounds

932
00:53:00,360 --> 00:53:03,120
Speaker 1: in a month just after I discovered that it's it's

933
00:53:03,160 --> 00:53:05,480
Speaker 1: not good for you, man. Yeah, I can't wait. Cool

934
00:53:05,520 --> 00:53:07,200
Speaker 1: whip doesn't last long on the house. We can't keep

935
00:53:07,239 --> 00:53:10,000
Speaker 1: it here. It's just like it's really hard not to

936
00:53:10,360 --> 00:53:12,839
Speaker 1: just sort of I'll just have a little spoonful every

937
00:53:12,840 --> 00:53:16,560
Speaker 1: now and then, right and then Yeah, it's like your

938
00:53:16,560 --> 00:53:18,560
Speaker 1: hair is stuck to your forehead because you put your

939
00:53:18,600 --> 00:53:21,439
Speaker 1: whole face in the tub. So good, and it's good

940
00:53:21,520 --> 00:53:24,439
Speaker 1: frozen too. I don't know if you ever tried that. Yeah,

941
00:53:24,480 --> 00:53:26,319
Speaker 1: I've tried it both ways, but if you, if you

942
00:53:26,320 --> 00:53:28,400
Speaker 1: do want to try, it's about it's about half and

943
00:53:28,440 --> 00:53:31,680
Speaker 1: half peanut butter cool whip per spoonful. I'll give it

944
00:53:31,719 --> 00:53:32,920
Speaker 1: a shot if I'm ever allowed to go to the

945
00:53:32,960 --> 00:53:36,520
Speaker 1: grocery store again. Yeah right, um, okay, well I think

946
00:53:36,680 --> 00:53:38,879
Speaker 1: that's it then for peanut butter unless you have anything else,

947
00:53:39,239 --> 00:53:41,759
Speaker 1: got nothing else? Okay, Well, since we said we have

948
00:53:41,880 --> 00:53:47,120
Speaker 1: nothing else, it means it's time for loosener mail. I'm

949
00:53:47,120 --> 00:53:50,960
Speaker 1: gonna call this early listener that came back as an

950
00:53:50,960 --> 00:53:54,600
Speaker 1: adult love these hey guys. Last year, I well, what

951
00:53:54,640 --> 00:53:57,120
Speaker 1: I really love is people that never stopped listening. Right,

952
00:53:57,520 --> 00:54:00,760
Speaker 1: But we'll take this, Hey guys. Last year I started

953
00:54:00,760 --> 00:54:02,680
Speaker 1: getting back into stuff you should know after a long

954
00:54:02,760 --> 00:54:07,799
Speaker 1: break from the nine to ten days? What does that mean?

955
00:54:08,400 --> 00:54:10,799
Speaker 1: And a need for an educational podcast? On my long

956
00:54:10,880 --> 00:54:14,640
Speaker 1: drives to Blacksburg, Virginia from the Tidewater area of Virginia.

957
00:54:14,960 --> 00:54:19,680
Speaker 1: I think they got hit by the apple at toxin. Uh.

958
00:54:20,000 --> 00:54:22,160
Speaker 1: I think he may be. I don't know what he means.

959
00:54:22,880 --> 00:54:25,000
Speaker 1: When I first started listening, I was in middle school

960
00:54:25,080 --> 00:54:27,960
Speaker 1: and I always loved trivia in your podcast helped me

961
00:54:28,200 --> 00:54:31,040
Speaker 1: annoy other students with random facts about twin Kings and floride.

962
00:54:31,360 --> 00:54:34,680
Speaker 1: Once I went through church camp, it was appreciated. I

963
00:54:34,800 --> 00:54:38,800
Speaker 1: earned the name random fact kid. You guys helped me

964
00:54:38,880 --> 00:54:41,160
Speaker 1: encourage my natural instincts in the world that got me

965
00:54:41,200 --> 00:54:45,120
Speaker 1: through electrical engineering and also helped me earn free beer

966
00:54:45,520 --> 00:54:47,880
Speaker 1: at trivia nights because of my tendency to remember ob

967
00:54:47,880 --> 00:54:52,680
Speaker 1: secure knowledge. I even made a friend through the podcast

968
00:54:53,080 --> 00:54:58,440
Speaker 1: listener Lucas. I take it that's just Lucas listeners, not

969
00:54:58,600 --> 00:55:02,120
Speaker 1: his first name, I hope. So uh. He was listening

970
00:55:02,120 --> 00:55:04,200
Speaker 1: to your podcast while driving his bus and I recognize

971
00:55:04,239 --> 00:55:07,000
Speaker 1: the familiar voices. So I just want to say thanks, guys,

972
00:55:07,040 --> 00:55:10,200
Speaker 1: And that is from listener Daniel. So maybe that's how

973
00:55:10,280 --> 00:55:13,919
Speaker 1: they met. They had the same first name, right, They're

974
00:55:13,960 --> 00:55:16,720
Speaker 1: like I. I never thought I would have a brother,

975
00:55:16,880 --> 00:55:22,200
Speaker 1: but now I do. Daniel and Lucas together, Are you

976
00:55:22,239 --> 00:55:24,719
Speaker 1: got anything else? Now? I got nothing at all? Well,

977
00:55:24,760 --> 00:55:27,000
Speaker 1: if you want to be like listener Daniel and let

978
00:55:27,080 --> 00:55:29,759
Speaker 1: us know how long you've been listening. UM, we want

979
00:55:29,800 --> 00:55:32,640
Speaker 1: to hear from you. UM. You can get in touch

980
00:55:32,640 --> 00:55:36,000
Speaker 1: with this just through a simple email. Simple gesture, the

981
00:55:36,120 --> 00:55:38,520
Speaker 1: gesture of wrapping it up, the gesture of spanking it

982
00:55:38,560 --> 00:55:41,640
Speaker 1: on the bottom, gesture of early feeding at peanuts, and

983
00:55:41,719 --> 00:55:48,840
Speaker 1: sending it all to Stuff Podcasts at iHeart radio dot com.

984
00:55:48,920 --> 00:55:51,080
Speaker 1: Stuff you Should Know is a production of iHeart Radio's

985
00:55:51,080 --> 00:55:53,640
Speaker 1: How Stuff Works. For more podcasts for my heart Radio

986
00:55:53,800 --> 00:55:56,280
Speaker 1: is at the iHeart Radio app, Apple Podcasts, or wherever

987
00:55:56,320 --> 00:55:57,600
Speaker 1: you listened to your favorite shows.