1 00:00:04,200 --> 00:00:06,720 Speaker 1: Hey, and welcome to the short Stuff Josh, Chuck, Jerry, 2 00:00:06,760 --> 00:00:09,399 Speaker 1: not Dave, but Dave's still anyway, short stuff. 3 00:00:10,280 --> 00:00:14,120 Speaker 2: That's right, another banger of a job by you, thanks 4 00:00:14,120 --> 00:00:17,280 Speaker 2: to your research with Science of Food Journal, the marketing stage, 5 00:00:17,640 --> 00:00:21,360 Speaker 2: optimizing nutrition across the margin, our Ole Priends at housetuffworks 6 00:00:21,360 --> 00:00:26,680 Speaker 2: dot com, Mashed and Panolion, the Panolion whatever that is. 7 00:00:26,600 --> 00:00:29,760 Speaker 1: It's right, right, Yeah, they were all very good resources 8 00:00:29,760 --> 00:00:32,920 Speaker 1: because this is kind of like a wide ranging topic. 9 00:00:32,960 --> 00:00:37,800 Speaker 1: We're talking about bliss the bliss point, which is essentially 10 00:00:37,840 --> 00:00:40,120 Speaker 1: what food scientists have come up with to make you 11 00:00:40,440 --> 00:00:43,839 Speaker 1: eat and crave junk food ceaselessly. 12 00:00:45,120 --> 00:00:47,239 Speaker 2: Yeah, you have a pretty startling stat here out of 13 00:00:47,240 --> 00:00:50,600 Speaker 2: the gate. The average American consumed, and this is a 14 00:00:50,600 --> 00:00:53,040 Speaker 2: few years ago in twenty twenty two, one hundred and 15 00:00:53,080 --> 00:00:56,440 Speaker 2: twenty six point four grams of sugar a day, which 16 00:00:56,480 --> 00:00:59,040 Speaker 2: is one hundred and one pounds or forty six key 17 00:00:59,120 --> 00:01:03,720 Speaker 2: lows of sugar per American per year. Some people say 18 00:01:03,760 --> 00:01:05,680 Speaker 2: it's like up to one fifty, which is a ton 19 00:01:05,720 --> 00:01:08,720 Speaker 2: of sugar. In nineteen fifteen that number was about seventeen 20 00:01:08,760 --> 00:01:11,959 Speaker 2: and a half pounds, and processed foods were developed in 21 00:01:12,000 --> 00:01:14,800 Speaker 2: that time span. And that's literally to blame. 22 00:01:14,800 --> 00:01:18,200 Speaker 1: Yeah, for sure. And that's added sugar. That's not like 23 00:01:18,240 --> 00:01:20,720 Speaker 1: the sugar from fruit. It's the sugar that you could 24 00:01:20,840 --> 00:01:23,119 Speaker 1: like put into a package and sell at the store. 25 00:01:23,319 --> 00:01:26,880 Speaker 1: That's the sugar that they're counting right there. Yeah. And 26 00:01:26,920 --> 00:01:29,039 Speaker 1: there's a guy named Michael Moss. He wrote a book 27 00:01:29,040 --> 00:01:32,080 Speaker 1: that you probably have heard of called Salt, Sugar and Fat. 28 00:01:32,480 --> 00:01:34,560 Speaker 1: Came out I don't know within the last decade or so, 29 00:01:35,200 --> 00:01:39,480 Speaker 1: but he talks about a market researcher named Howard Moskowitz, 30 00:01:40,200 --> 00:01:44,160 Speaker 1: and Moscowitz basically gave us the food industry as we 31 00:01:44,280 --> 00:01:47,320 Speaker 1: understand it today. And I looked up and down to 32 00:01:47,360 --> 00:01:49,680 Speaker 1: see if he expressed any remorse at the end of 33 00:01:49,680 --> 00:01:51,680 Speaker 1: his life, and he doesn't seem to have been anything 34 00:01:51,760 --> 00:01:55,000 Speaker 1: but proud of his work. But the reason he revolutionized 35 00:01:55,000 --> 00:01:57,600 Speaker 1: the food industry is that in the seventies he identified 36 00:01:57,600 --> 00:02:02,360 Speaker 1: the idea of bliss points like it was almost a discovery, 37 00:02:03,120 --> 00:02:06,560 Speaker 1: as more than an invention. And that is the perfect 38 00:02:06,680 --> 00:02:11,000 Speaker 1: balance between fat, sugar, and salt in any given food product. 39 00:02:11,080 --> 00:02:14,120 Speaker 1: It's not the same for every food product. It's specific 40 00:02:14,200 --> 00:02:20,639 Speaker 1: to each individual Dorito or cheeto or whatever, and if 41 00:02:20,639 --> 00:02:23,040 Speaker 1: you do it right, people are just going to eat 42 00:02:23,080 --> 00:02:25,880 Speaker 1: those things constantly and they're not going to stop. They're 43 00:02:25,919 --> 00:02:27,240 Speaker 1: going to have trouble stopping. 44 00:02:27,320 --> 00:02:31,200 Speaker 2: In fact, Yeah, he was a what's known as a psychophysicist, 45 00:02:31,760 --> 00:02:34,120 Speaker 2: and they are people who look at the relationship between 46 00:02:34,400 --> 00:02:37,760 Speaker 2: a stimulus and your brain's response to it. And in 47 00:02:37,800 --> 00:02:40,600 Speaker 2: this case, we're talking about taste. As far as the 48 00:02:40,600 --> 00:02:43,200 Speaker 2: stimulus and then as far as our brains response. It's like, 49 00:02:43,240 --> 00:02:45,360 Speaker 2: I want to eat all of that that I can, right, 50 00:02:46,080 --> 00:02:49,240 Speaker 2: And he was eventually became known as like a really 51 00:02:49,320 --> 00:02:53,200 Speaker 2: pretty brilliant market researcher who would pump out these really 52 00:02:53,240 --> 00:02:59,600 Speaker 2: detailed reports on consumer on consumers consuming, and some of 53 00:02:59,600 --> 00:03:01,520 Speaker 2: these could be like over one hundred pages long, like 54 00:03:01,639 --> 00:03:05,880 Speaker 2: really drilled down to like kind of weird levels of 55 00:03:05,960 --> 00:03:11,120 Speaker 2: specificity and granularity, and he would discover a bliss point 56 00:03:11,120 --> 00:03:14,160 Speaker 2: of something. And I think he's really well known for 57 00:03:14,240 --> 00:03:19,360 Speaker 2: helping Prego the Saucier come up with their chunky variety 58 00:03:20,080 --> 00:03:23,120 Speaker 2: and he introduced thirty two different mustards and seventeen different 59 00:03:23,120 --> 00:03:25,880 Speaker 2: olive oils and a lot of other products to the market. 60 00:03:26,000 --> 00:03:29,720 Speaker 1: Yeah, and again by just doing this exhaustive market research 61 00:03:29,720 --> 00:03:33,600 Speaker 1: and interviews and focus groups and testing to just figure 62 00:03:33,600 --> 00:03:35,880 Speaker 1: out what people wanted and then figure out how to 63 00:03:35,960 --> 00:03:39,400 Speaker 1: make it so that most the most people would buy 64 00:03:39,400 --> 00:03:42,320 Speaker 1: it because it had maximal palatability. 65 00:03:43,080 --> 00:03:47,040 Speaker 2: Yeah, and we have bliss points for everything, basically, they're 66 00:03:47,080 --> 00:03:50,680 Speaker 2: different for different macro nutrients. Bliss points for junk food 67 00:03:50,720 --> 00:03:53,320 Speaker 2: are just heavily engineered to do that, but there are 68 00:03:53,400 --> 00:03:58,240 Speaker 2: natural bliss points, like protein satisfies people pretty quickly, so 69 00:03:58,400 --> 00:04:03,400 Speaker 2: I think Marty Kendall says on the Optimizing Nutrition blog, 70 00:04:04,800 --> 00:04:07,320 Speaker 2: had a pretty funny mistake that we'd be found that 71 00:04:08,080 --> 00:04:10,600 Speaker 2: if a food has a protein content of just fourteen percent, 72 00:04:10,720 --> 00:04:12,520 Speaker 2: that's going to make you feel satisfied. And that's why 73 00:04:12,560 --> 00:04:15,400 Speaker 2: a lot of high protein diets are recommended because you're 74 00:04:15,440 --> 00:04:17,360 Speaker 2: just probably not gonna eat as much because you can 75 00:04:17,880 --> 00:04:19,800 Speaker 2: feel fuller and become satisfied more quickly. 76 00:04:19,880 --> 00:04:22,640 Speaker 1: Yeah. And also that's why you rarely find protein and 77 00:04:22,760 --> 00:04:25,960 Speaker 1: junk food. Yeah, exactly. They don't want you to feel satisfied. 78 00:04:26,040 --> 00:04:28,680 Speaker 1: They don't want it feel satiated. They just want that 79 00:04:28,760 --> 00:04:31,800 Speaker 1: bliss point as such that your brains just like keep going, 80 00:04:32,160 --> 00:04:35,960 Speaker 1: keep going. And the reason why salt, fat and sugar 81 00:04:36,120 --> 00:04:40,440 Speaker 1: are focused on is because those three combined basically set 82 00:04:40,480 --> 00:04:43,600 Speaker 1: off all of our taste buds. Right. Yeah, so it 83 00:04:43,680 --> 00:04:47,119 Speaker 1: really like pumps out a huge message to our brain 84 00:04:47,279 --> 00:04:51,239 Speaker 1: saying like this is amazing, let's just eat this forever. 85 00:04:52,040 --> 00:04:54,719 Speaker 1: And like you said, everything kind of has a bliss point. 86 00:04:55,320 --> 00:04:58,440 Speaker 1: And also most foods or a lot of foods have 87 00:04:58,520 --> 00:05:03,280 Speaker 1: these same three ingredients naturally. But again, these aren't These 88 00:05:03,360 --> 00:05:07,920 Speaker 1: foods like aren't really engineered to keep us going to 89 00:05:08,400 --> 00:05:10,800 Speaker 1: maximalize the bliss point. They just kind of have a 90 00:05:10,880 --> 00:05:13,360 Speaker 1: natural version in it. You know, like an apple tastes 91 00:05:13,400 --> 00:05:16,640 Speaker 1: good because it has its own bliss point, but it's 92 00:05:16,680 --> 00:05:20,000 Speaker 1: not so highly engineered that you don't just keep eating 93 00:05:20,040 --> 00:05:21,080 Speaker 1: apple after apple. 94 00:05:22,000 --> 00:05:24,000 Speaker 2: Yeah, that would make you sick in your belly. 95 00:05:24,400 --> 00:05:27,840 Speaker 1: Yes, because they're high in fiber, they're good for that. Yeah. 96 00:05:27,839 --> 00:05:29,320 Speaker 1: Should we take a break, Yeah we should. 97 00:05:40,040 --> 00:05:43,880 Speaker 2: Well, now we're on the road, driving in your truck. 98 00:05:44,080 --> 00:05:47,720 Speaker 1: I want to learn a thing or two from Josh Chuck. 99 00:05:48,040 --> 00:05:49,479 Speaker 2: It's stuff you should know. 100 00:05:50,720 --> 00:05:58,440 Speaker 1: Should all right, So again, salt, fat, sugar, these these 101 00:05:58,480 --> 00:06:00,680 Speaker 1: three things. If you can get that down, your food 102 00:06:00,680 --> 00:06:05,040 Speaker 1: company will probably be successful if you can figure out 103 00:06:05,080 --> 00:06:07,240 Speaker 1: how to just kind of put them together just right, 104 00:06:07,320 --> 00:06:11,200 Speaker 1: and they serve other purposes too, like salt masks, the 105 00:06:11,240 --> 00:06:16,800 Speaker 1: taste of other ingredients pretty well, sugar is also preservative, 106 00:06:17,080 --> 00:06:19,680 Speaker 1: so the shelf life of a product is extended from it. 107 00:06:20,040 --> 00:06:23,200 Speaker 1: But really taste is essentially what you're trying to do 108 00:06:23,320 --> 00:06:25,720 Speaker 1: with this. But it goes to show you just how 109 00:06:27,400 --> 00:06:30,920 Speaker 1: how not precarious, just what a juggling act it is 110 00:06:31,480 --> 00:06:34,800 Speaker 1: to come to the bliss point. So it's maximally palatable. 111 00:06:35,160 --> 00:06:37,719 Speaker 1: But also there's enough sugar in there to keep your 112 00:06:38,120 --> 00:06:41,640 Speaker 1: you know, stovetop stuffing from turning bad on the shelf 113 00:06:41,640 --> 00:06:43,680 Speaker 1: if you don't move them fast enough. 114 00:06:44,440 --> 00:06:46,000 Speaker 2: Yeah, I mean, this is one of those is kind 115 00:06:46,000 --> 00:06:50,599 Speaker 2: of disappointing to learn how sort of they're not like, 116 00:06:50,920 --> 00:06:52,479 Speaker 2: let let's make something that people really like and that 117 00:06:52,520 --> 00:06:55,280 Speaker 2: tastes awesome. They're like, let's let's make something that they 118 00:06:55,320 --> 00:06:58,599 Speaker 2: will eat and eat and eat. That's why I just 119 00:06:58,600 --> 00:06:59,240 Speaker 2: became German. 120 00:06:59,680 --> 00:07:04,440 Speaker 1: That's a problem with the twentieth century business mindset that's 121 00:07:04,440 --> 00:07:09,200 Speaker 1: still around Today's hook your audience and you'll have profits 122 00:07:09,240 --> 00:07:11,920 Speaker 1: for your shareholders constantly. 123 00:07:12,560 --> 00:07:16,640 Speaker 2: Yeah, from Dorito's to social media. Yeah, it sucks, so 124 00:07:17,160 --> 00:07:19,600 Speaker 2: we don't know, you know, you can't get a recipe 125 00:07:19,640 --> 00:07:23,800 Speaker 2: for dorriedo, you know, like an actual recipe. But that 126 00:07:23,960 --> 00:07:27,560 Speaker 2: optimizing nutrition blog that you found, they took. They got 127 00:07:27,680 --> 00:07:30,160 Speaker 2: hundreds of thousands of food logs and came up with 128 00:07:30,160 --> 00:07:34,240 Speaker 2: some pretty good guesses on sort of a prime bliss 129 00:07:34,320 --> 00:07:38,360 Speaker 2: point ratio. I guess, yeah, wherein sugar makes up or 130 00:07:38,400 --> 00:07:40,480 Speaker 2: should make up about twenty three point five percent of 131 00:07:40,480 --> 00:07:43,400 Speaker 2: the calories, salt about two point nine grams per two 132 00:07:43,440 --> 00:07:47,520 Speaker 2: thousand calories, and fat about twenty twenty four percent of 133 00:07:47,520 --> 00:07:50,440 Speaker 2: the food's calories. And again, this is not like the 134 00:07:50,440 --> 00:07:52,280 Speaker 2: construction of a good diet. This is if you're looking 135 00:07:52,280 --> 00:07:54,120 Speaker 2: to maximize that bliss point exactly. 136 00:07:54,720 --> 00:07:58,240 Speaker 1: Yeah, it's not a good diet, right, So there's other 137 00:07:58,400 --> 00:08:01,480 Speaker 1: things that come into play that food scientists have figured 138 00:08:01,480 --> 00:08:03,880 Speaker 1: out along the way. Do you remember the chewy granola 139 00:08:03,920 --> 00:08:07,880 Speaker 1: bar revolution of the early nineties, Yeah, sure those are good. 140 00:08:07,960 --> 00:08:11,320 Speaker 1: Chewy mouthfeel was basically investigated and they figured out how 141 00:08:11,320 --> 00:08:15,680 Speaker 1: to maximize that and then also crunchy. You know, you 142 00:08:15,720 --> 00:08:19,080 Speaker 1: can't really sneeze at that. But the biggest, the biggest 143 00:08:19,120 --> 00:08:23,480 Speaker 1: invention or the biggest discovery aside from bliss point, as 144 00:08:23,480 --> 00:08:26,960 Speaker 1: far as food science goes, as vanishing caloric density which 145 00:08:27,000 --> 00:08:28,960 Speaker 1: is really important for junk food. 146 00:08:29,720 --> 00:08:33,920 Speaker 2: Yeah, this is incredible. This is the idea that something 147 00:08:33,960 --> 00:08:36,160 Speaker 2: that you put in your mouth to eat that has 148 00:08:36,200 --> 00:08:39,400 Speaker 2: that sort of melt in your mouth quality, your brain 149 00:08:39,480 --> 00:08:43,160 Speaker 2: doesn't register that you are eating calories. So that's when 150 00:08:43,440 --> 00:08:45,080 Speaker 2: like popcorn is one of them. That's why you can 151 00:08:45,120 --> 00:08:47,280 Speaker 2: sit down and eat a giant sub of popcorn at 152 00:08:47,280 --> 00:08:49,520 Speaker 2: the movies because it kind of has that melt in 153 00:08:49,559 --> 00:08:52,000 Speaker 2: your mouth feel, and your brain's not saying like, maybe 154 00:08:52,000 --> 00:08:53,600 Speaker 2: you should put this down because you're eating a lot 155 00:08:53,600 --> 00:08:55,640 Speaker 2: of calories. It doesn't signal your brain in that way. 156 00:08:56,480 --> 00:08:59,840 Speaker 2: And a little fact that I learn from your research 157 00:09:00,440 --> 00:09:02,840 Speaker 2: that hits home to my family was that they have 158 00:09:02,920 --> 00:09:07,080 Speaker 2: found that cheetos Michael Mass said that that is the 159 00:09:07,160 --> 00:09:09,720 Speaker 2: perfect snack for as far as bliss point goes, as 160 00:09:09,760 --> 00:09:12,760 Speaker 2: far as the crunchy mouthfeel, the flavor ratio, and most 161 00:09:12,800 --> 00:09:17,200 Speaker 2: importantly that vanishing color density. And my friend, my wife 162 00:09:17,240 --> 00:09:21,080 Speaker 2: Emily has a Cheeto problem such that we don't keep 163 00:09:21,160 --> 00:09:23,560 Speaker 2: Cheetos in the house. She's like, I can't stop eating 164 00:09:23,559 --> 00:09:24,400 Speaker 2: them when they're in the house. 165 00:09:24,480 --> 00:09:27,440 Speaker 1: I know how she feels. I've got some products like that, 166 00:09:28,200 --> 00:09:30,360 Speaker 1: Yeah that I just I don't keep in the house. 167 00:09:30,840 --> 00:09:33,080 Speaker 1: You can't. I do have to say though, that it's 168 00:09:33,080 --> 00:09:37,840 Speaker 1: gotten easier and easier with just how ridiculous the prices 169 00:09:37,880 --> 00:09:39,480 Speaker 1: are for chips these days. 170 00:09:40,040 --> 00:09:40,920 Speaker 2: Yeah, chips are a price. 171 00:09:41,040 --> 00:09:45,000 Speaker 1: It's insane, chuck, Like a bag of ruffles printed on 172 00:09:45,200 --> 00:09:49,320 Speaker 1: the bag is seven dollars and fifty cents for half 173 00:09:49,360 --> 00:09:54,160 Speaker 1: of a bag of ruffles. Potato chips, Now, that is insane. 174 00:09:54,320 --> 00:09:57,160 Speaker 1: The only good part of it is hopefully more and 175 00:09:57,160 --> 00:09:59,320 Speaker 1: more people are like, I'm not eating chips anymore. This 176 00:09:59,400 --> 00:09:59,840 Speaker 1: is dumb. 177 00:10:00,760 --> 00:10:02,680 Speaker 2: Yeah, I mean we don't eat a lot of that stuff. 178 00:10:02,960 --> 00:10:04,360 Speaker 2: You know, when we'll go to the lake for the 179 00:10:04,360 --> 00:10:06,440 Speaker 2: weekends with like kids and stuff, we'll get like chips 180 00:10:06,480 --> 00:10:09,199 Speaker 2: and dip and that's always fun. I do have a 181 00:10:09,240 --> 00:10:10,720 Speaker 2: French onion sunship problem. 182 00:10:11,440 --> 00:10:14,640 Speaker 1: Yeah, oh fan, I love that so much. The mouth 183 00:10:14,640 --> 00:10:18,040 Speaker 1: seel of those turned me off. Actually, oh, I love it. 184 00:10:18,080 --> 00:10:21,880 Speaker 2: And they also they're one of those sort of evils 185 00:10:21,880 --> 00:10:23,720 Speaker 2: that make you think you're eating sort of a healthy 186 00:10:23,800 --> 00:10:25,840 Speaker 2: like a multi grid thing, and it's like, I don't 187 00:10:25,840 --> 00:10:28,079 Speaker 2: think those are any healthier than a fried potato chip. 188 00:10:28,160 --> 00:10:30,199 Speaker 1: Right, Well, here, take my hand and help me off 189 00:10:30,200 --> 00:10:32,319 Speaker 1: of my soapbox, because I have a follow up question 190 00:10:32,360 --> 00:10:35,520 Speaker 1: about Emily's Cheeto problem. All right, let's hear it. Does 191 00:10:35,559 --> 00:10:39,280 Speaker 1: she like the original Cheetos, the straight ahead version, or 192 00:10:39,320 --> 00:10:42,160 Speaker 1: is she more like a fiery hot version kind of 193 00:10:42,360 --> 00:10:43,120 Speaker 1: cheeto lover. 194 00:10:43,960 --> 00:10:46,760 Speaker 2: No, she's a standard Cheeto, and to be specific, not 195 00:10:46,800 --> 00:10:49,560 Speaker 2: a cheese puff either, like a real Cheetoh, like a 196 00:10:49,559 --> 00:10:53,440 Speaker 2: Frid Flintstone Club Cheeto. But it's funny that she accidentally 197 00:10:53,480 --> 00:10:57,240 Speaker 2: got some of those flaming hots and Ruby was like, 198 00:10:57,440 --> 00:10:59,000 Speaker 2: I want to try those, and we're like, no, those 199 00:10:59,000 --> 00:11:01,280 Speaker 2: are way too high. Eat those and she was like no, 200 00:11:01,360 --> 00:11:02,079 Speaker 2: I can handle it. 201 00:11:02,400 --> 00:11:03,080 Speaker 1: And she ate it. 202 00:11:03,120 --> 00:11:05,480 Speaker 2: And it was one of those things where you can 203 00:11:05,520 --> 00:11:07,520 Speaker 2: see like her eyes starting water and she's like, these 204 00:11:07,520 --> 00:11:08,160 Speaker 2: are really good. 205 00:11:08,280 --> 00:11:10,720 Speaker 1: I like these. She played it off. 206 00:11:11,280 --> 00:11:13,280 Speaker 2: Oh yeah, She's like I want to take those to school, 207 00:11:13,400 --> 00:11:15,760 Speaker 2: and then we later found she was trading them. 208 00:11:15,679 --> 00:11:17,959 Speaker 1: And sure yeah, she's like you're trying these, you'll love 209 00:11:18,000 --> 00:11:22,480 Speaker 1: it exactly. So okay, So just figuring out the bliss 210 00:11:22,480 --> 00:11:24,480 Speaker 1: point is not enough. You don't just figure it out 211 00:11:24,480 --> 00:11:28,600 Speaker 1: and release it. You try a million different combinations, maybe 212 00:11:28,600 --> 00:11:31,000 Speaker 1: not a million, but not that far off, and you 213 00:11:31,160 --> 00:11:34,640 Speaker 1: test it with people. That's how you fine tune everything 214 00:11:34,640 --> 00:11:36,560 Speaker 1: and get it just right so that you find that 215 00:11:36,600 --> 00:11:38,960 Speaker 1: bliss point that's going to help you sell as much, 216 00:11:39,240 --> 00:11:41,920 Speaker 1: and so those taste tests can like really start to 217 00:11:41,960 --> 00:11:44,800 Speaker 1: add up. There's some legendary ones, as a matter of fact. 218 00:11:44,840 --> 00:11:46,120 Speaker 1: One of them is Prego Chunky. 219 00:11:46,880 --> 00:11:50,040 Speaker 2: Yeah, we mentioned that earlier. They had forty five different 220 00:11:50,120 --> 00:11:53,520 Speaker 2: versions of Prego Chunky that they were testing until they 221 00:11:53,520 --> 00:11:55,880 Speaker 2: got to their main one. And then I'm going to 222 00:11:55,960 --> 00:11:58,960 Speaker 2: let you handle the Doctor Pepper because that's just amazing. 223 00:11:58,600 --> 00:12:02,440 Speaker 1: Cherry Vanilla Doctor Pepper. They went through sixty one different 224 00:12:02,520 --> 00:12:06,880 Speaker 1: versions and four thousand different taste tests before they finally 225 00:12:06,920 --> 00:12:09,079 Speaker 1: released it. It's not bad. 226 00:12:10,559 --> 00:12:12,680 Speaker 2: I've never tried it. I mean, I'm not a doctor 227 00:12:12,679 --> 00:12:15,320 Speaker 2: Pepper guy. It's such a specific I don't like hate it, 228 00:12:15,320 --> 00:12:16,439 Speaker 2: but it's just not when I go to. 229 00:12:16,559 --> 00:12:19,840 Speaker 1: I'm not either. But that's or wait, maybe it's the 230 00:12:19,920 --> 00:12:23,679 Speaker 1: cream soda doctor Pepper. That's not bad. I don't really 231 00:12:23,760 --> 00:12:25,760 Speaker 1: drink it either, but I tried one once and I 232 00:12:25,800 --> 00:12:27,360 Speaker 1: was like, that's actually pretty good. 233 00:12:28,160 --> 00:12:28,800 Speaker 2: Yeah. 234 00:12:28,840 --> 00:12:31,240 Speaker 1: What about Oreos Chuck, Because one of the things they've 235 00:12:31,240 --> 00:12:34,480 Speaker 1: become known for in the last few years is releasing 236 00:12:34,640 --> 00:12:36,640 Speaker 1: just nutso flavors all the time. 237 00:12:37,520 --> 00:12:40,000 Speaker 2: Yeah, and you know, this is probably the gen X 238 00:12:40,040 --> 00:12:42,880 Speaker 2: in me coming out. But I love a not I 239 00:12:42,920 --> 00:12:44,920 Speaker 2: do love a standard Oreo, But to me, they hit 240 00:12:44,960 --> 00:12:47,000 Speaker 2: peak Oreo with the double stuff standard. 241 00:12:47,080 --> 00:12:49,240 Speaker 1: Oh really, you don't like lemon. 242 00:12:50,320 --> 00:12:54,199 Speaker 2: No, I mean I'm not into lemony dessert iserts. 243 00:12:54,800 --> 00:12:57,120 Speaker 1: Yeah, you probably wouldn't like lemon Oreos. Then I think 244 00:12:57,120 --> 00:13:00,080 Speaker 1: they're very good. And I also think some of the 245 00:13:00,120 --> 00:13:02,760 Speaker 1: minuted editions they've come out with are pretty good. Like 246 00:13:02,840 --> 00:13:05,480 Speaker 1: Birthday Cake, which was the first one they did to 247 00:13:05,600 --> 00:13:09,200 Speaker 1: commemorate their one hundredth birthday back in twenty twelve. To me, 248 00:13:09,360 --> 00:13:11,720 Speaker 1: the pin it was very good. I think it's still around. 249 00:13:12,080 --> 00:13:15,920 Speaker 1: To me, the pinnacle was rice crispy treats Oreos. They 250 00:13:15,960 --> 00:13:18,080 Speaker 1: were amazing. 251 00:13:18,520 --> 00:13:19,480 Speaker 2: That sounds so good. 252 00:13:19,559 --> 00:13:23,200 Speaker 1: They were really really good. If they re released any 253 00:13:23,400 --> 00:13:26,000 Speaker 1: I would I would definitely go get those. But I've 254 00:13:26,160 --> 00:13:28,880 Speaker 1: very fortunately been like, I should probably stop buying like 255 00:13:29,080 --> 00:13:31,959 Speaker 1: crazy flavored Oreos because I just eat the whole bag, 256 00:13:32,120 --> 00:13:36,200 Speaker 1: like in one sitting. Basically, oh man, glass of cold 257 00:13:36,200 --> 00:13:39,400 Speaker 1: whole milk. Yeah, Oreos go really well with that. But oh, 258 00:13:39,480 --> 00:13:41,960 Speaker 1: the reason why that they've been releasing so many flavors 259 00:13:42,000 --> 00:13:44,920 Speaker 1: is that they figured out when they release a crazy flavor, 260 00:13:45,000 --> 00:13:47,160 Speaker 1: it gets lots of press, so it gets people to 261 00:13:47,240 --> 00:13:50,680 Speaker 1: the stores, right, And they found that when people are 262 00:13:50,760 --> 00:13:53,920 Speaker 1: at the stores to buy that crazy flavored Oreo, they 263 00:13:54,120 --> 00:13:57,440 Speaker 1: apparently remember how much they love the original Oreos like you, 264 00:13:57,800 --> 00:14:02,560 Speaker 1: so they buy both. That's great, too interesting. I guess 265 00:14:02,559 --> 00:14:04,720 Speaker 1: it's great for a Nubisco. Yeah. 266 00:14:04,760 --> 00:14:06,560 Speaker 2: I bet that was a finding too where they were like, 267 00:14:06,559 --> 00:14:09,199 Speaker 2: oh my god, look what's happening. Yeah, Chuck went to 268 00:14:09,200 --> 00:14:11,120 Speaker 2: get a Lady Gaga Oreo and he got the double 269 00:14:11,120 --> 00:14:11,720 Speaker 2: stuff as well. 270 00:14:11,800 --> 00:14:14,839 Speaker 1: I know that's so weird. That's one of the flavors. 271 00:14:15,600 --> 00:14:17,520 Speaker 1: And I guess before we signed off, Chuck, I think 272 00:14:17,559 --> 00:14:20,480 Speaker 1: we should remind everybody, as we have many times, Oreo 273 00:14:20,640 --> 00:14:25,640 Speaker 1: is the knockoff Hydrox was the original. That's right. Everybody's 274 00:14:25,640 --> 00:14:26,440 Speaker 1: short stuff. 275 00:14:26,240 --> 00:14:32,240 Speaker 2: Is at Stuff You Should Know is a production of iHeartRadio. 276 00:14:32,760 --> 00:14:35,920 Speaker 2: For more podcasts my Heart Radio, visit the iHeartRadio app, 277 00:14:36,120 --> 00:14:39,040 Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows.