WEBVTT - Short Stuff: Bliss Point

0:00:04.200 --> 0:00:06.720
<v Speaker 1>Hey, and welcome to the short Stuff Josh, Chuck, Jerry,

0:00:06.760 --> 0:00:09.399
<v Speaker 1>not Dave, but Dave's still anyway, short stuff.

0:00:10.280 --> 0:00:14.120
<v Speaker 2>That's right, another banger of a job by you, thanks

0:00:14.120 --> 0:00:17.280
<v Speaker 2>to your research with Science of Food Journal, the marketing stage,

0:00:17.640 --> 0:00:21.360
<v Speaker 2>optimizing nutrition across the margin, our Ole Priends at housetuffworks

0:00:21.360 --> 0:00:26.680
<v Speaker 2>dot com, Mashed and Panolion, the Panolion whatever that is.

0:00:26.600 --> 0:00:29.760
<v Speaker 1>It's right, right, Yeah, they were all very good resources

0:00:29.760 --> 0:00:32.920
<v Speaker 1>because this is kind of like a wide ranging topic.

0:00:32.960 --> 0:00:37.800
<v Speaker 1>We're talking about bliss the bliss point, which is essentially

0:00:37.840 --> 0:00:40.120
<v Speaker 1>what food scientists have come up with to make you

0:00:40.440 --> 0:00:43.839
<v Speaker 1>eat and crave junk food ceaselessly.

0:00:45.120 --> 0:00:47.239
<v Speaker 2>Yeah, you have a pretty startling stat here out of

0:00:47.240 --> 0:00:50.600
<v Speaker 2>the gate. The average American consumed, and this is a

0:00:50.600 --> 0:00:53.040
<v Speaker 2>few years ago in twenty twenty two, one hundred and

0:00:53.080 --> 0:00:56.440
<v Speaker 2>twenty six point four grams of sugar a day, which

0:00:56.480 --> 0:00:59.040
<v Speaker 2>is one hundred and one pounds or forty six key

0:00:59.120 --> 0:01:03.720
<v Speaker 2>lows of sugar per American per year. Some people say

0:01:03.760 --> 0:01:05.680
<v Speaker 2>it's like up to one fifty, which is a ton

0:01:05.720 --> 0:01:08.720
<v Speaker 2>of sugar. In nineteen fifteen that number was about seventeen

0:01:08.760 --> 0:01:11.959
<v Speaker 2>and a half pounds, and processed foods were developed in

0:01:12.000 --> 0:01:14.800
<v Speaker 2>that time span. And that's literally to blame.

0:01:14.800 --> 0:01:18.200
<v Speaker 1>Yeah, for sure. And that's added sugar. That's not like

0:01:18.240 --> 0:01:20.720
<v Speaker 1>the sugar from fruit. It's the sugar that you could

0:01:20.840 --> 0:01:23.119
<v Speaker 1>like put into a package and sell at the store.

0:01:23.319 --> 0:01:26.880
<v Speaker 1>That's the sugar that they're counting right there. Yeah. And

0:01:26.920 --> 0:01:29.039
<v Speaker 1>there's a guy named Michael Moss. He wrote a book

0:01:29.040 --> 0:01:32.080
<v Speaker 1>that you probably have heard of called Salt, Sugar and Fat.

0:01:32.480 --> 0:01:34.560
<v Speaker 1>Came out I don't know within the last decade or so,

0:01:35.200 --> 0:01:39.480
<v Speaker 1>but he talks about a market researcher named Howard Moskowitz,

0:01:40.200 --> 0:01:44.160
<v Speaker 1>and Moscowitz basically gave us the food industry as we

0:01:44.280 --> 0:01:47.320
<v Speaker 1>understand it today. And I looked up and down to

0:01:47.360 --> 0:01:49.680
<v Speaker 1>see if he expressed any remorse at the end of

0:01:49.680 --> 0:01:51.680
<v Speaker 1>his life, and he doesn't seem to have been anything

0:01:51.760 --> 0:01:55.000
<v Speaker 1>but proud of his work. But the reason he revolutionized

0:01:55.000 --> 0:01:57.600
<v Speaker 1>the food industry is that in the seventies he identified

0:01:57.600 --> 0:02:02.360
<v Speaker 1>the idea of bliss points like it was almost a discovery,

0:02:03.120 --> 0:02:06.560
<v Speaker 1>as more than an invention. And that is the perfect

0:02:06.680 --> 0:02:11.000
<v Speaker 1>balance between fat, sugar, and salt in any given food product.

0:02:11.080 --> 0:02:14.120
<v Speaker 1>It's not the same for every food product. It's specific

0:02:14.200 --> 0:02:20.639
<v Speaker 1>to each individual Dorito or cheeto or whatever, and if

0:02:20.639 --> 0:02:23.040
<v Speaker 1>you do it right, people are just going to eat

0:02:23.080 --> 0:02:25.880
<v Speaker 1>those things constantly and they're not going to stop. They're

0:02:25.919 --> 0:02:27.240
<v Speaker 1>going to have trouble stopping.

0:02:27.320 --> 0:02:31.200
<v Speaker 2>In fact, Yeah, he was a what's known as a psychophysicist,

0:02:31.760 --> 0:02:34.120
<v Speaker 2>and they are people who look at the relationship between

0:02:34.400 --> 0:02:37.760
<v Speaker 2>a stimulus and your brain's response to it. And in

0:02:37.800 --> 0:02:40.600
<v Speaker 2>this case, we're talking about taste. As far as the

0:02:40.600 --> 0:02:43.200
<v Speaker 2>stimulus and then as far as our brains response. It's like,

0:02:43.240 --> 0:02:45.360
<v Speaker 2>I want to eat all of that that I can, right,

0:02:46.080 --> 0:02:49.240
<v Speaker 2>And he was eventually became known as like a really

0:02:49.320 --> 0:02:53.200
<v Speaker 2>pretty brilliant market researcher who would pump out these really

0:02:53.240 --> 0:02:59.600
<v Speaker 2>detailed reports on consumer on consumers consuming, and some of

0:02:59.600 --> 0:03:01.520
<v Speaker 2>these could be like over one hundred pages long, like

0:03:01.639 --> 0:03:05.880
<v Speaker 2>really drilled down to like kind of weird levels of

0:03:05.960 --> 0:03:11.120
<v Speaker 2>specificity and granularity, and he would discover a bliss point

0:03:11.120 --> 0:03:14.160
<v Speaker 2>of something. And I think he's really well known for

0:03:14.240 --> 0:03:19.360
<v Speaker 2>helping Prego the Saucier come up with their chunky variety

0:03:20.080 --> 0:03:23.120
<v Speaker 2>and he introduced thirty two different mustards and seventeen different

0:03:23.120 --> 0:03:25.880
<v Speaker 2>olive oils and a lot of other products to the market.

0:03:26.000 --> 0:03:29.720
<v Speaker 1>Yeah, and again by just doing this exhaustive market research

0:03:29.720 --> 0:03:33.600
<v Speaker 1>and interviews and focus groups and testing to just figure

0:03:33.600 --> 0:03:35.880
<v Speaker 1>out what people wanted and then figure out how to

0:03:35.960 --> 0:03:39.400
<v Speaker 1>make it so that most the most people would buy

0:03:39.400 --> 0:03:42.320
<v Speaker 1>it because it had maximal palatability.

0:03:43.080 --> 0:03:47.040
<v Speaker 2>Yeah, and we have bliss points for everything, basically, they're

0:03:47.080 --> 0:03:50.680
<v Speaker 2>different for different macro nutrients. Bliss points for junk food

0:03:50.720 --> 0:03:53.320
<v Speaker 2>are just heavily engineered to do that, but there are

0:03:53.400 --> 0:03:58.240
<v Speaker 2>natural bliss points, like protein satisfies people pretty quickly, so

0:03:58.400 --> 0:04:03.400
<v Speaker 2>I think Marty Kendall says on the Optimizing Nutrition blog,

0:04:04.800 --> 0:04:07.320
<v Speaker 2>had a pretty funny mistake that we'd be found that

0:04:08.080 --> 0:04:10.600
<v Speaker 2>if a food has a protein content of just fourteen percent,

0:04:10.720 --> 0:04:12.520
<v Speaker 2>that's going to make you feel satisfied. And that's why

0:04:12.560 --> 0:04:15.400
<v Speaker 2>a lot of high protein diets are recommended because you're

0:04:15.440 --> 0:04:17.360
<v Speaker 2>just probably not gonna eat as much because you can

0:04:17.880 --> 0:04:19.800
<v Speaker 2>feel fuller and become satisfied more quickly.

0:04:19.880 --> 0:04:22.640
<v Speaker 1>Yeah. And also that's why you rarely find protein and

0:04:22.760 --> 0:04:25.960
<v Speaker 1>junk food. Yeah, exactly. They don't want you to feel satisfied.

0:04:26.040 --> 0:04:28.680
<v Speaker 1>They don't want it feel satiated. They just want that

0:04:28.760 --> 0:04:31.800
<v Speaker 1>bliss point as such that your brains just like keep going,

0:04:32.160 --> 0:04:35.960
<v Speaker 1>keep going. And the reason why salt, fat and sugar

0:04:36.120 --> 0:04:40.440
<v Speaker 1>are focused on is because those three combined basically set

0:04:40.480 --> 0:04:43.600
<v Speaker 1>off all of our taste buds. Right. Yeah, so it

0:04:43.680 --> 0:04:47.119
<v Speaker 1>really like pumps out a huge message to our brain

0:04:47.279 --> 0:04:51.239
<v Speaker 1>saying like this is amazing, let's just eat this forever.

0:04:52.040 --> 0:04:54.719
<v Speaker 1>And like you said, everything kind of has a bliss point.

0:04:55.320 --> 0:04:58.440
<v Speaker 1>And also most foods or a lot of foods have

0:04:58.520 --> 0:05:03.280
<v Speaker 1>these same three ingredients naturally. But again, these aren't These

0:05:03.360 --> 0:05:07.920
<v Speaker 1>foods like aren't really engineered to keep us going to

0:05:08.400 --> 0:05:10.800
<v Speaker 1>maximalize the bliss point. They just kind of have a

0:05:10.880 --> 0:05:13.360
<v Speaker 1>natural version in it. You know, like an apple tastes

0:05:13.400 --> 0:05:16.640
<v Speaker 1>good because it has its own bliss point, but it's

0:05:16.680 --> 0:05:20.000
<v Speaker 1>not so highly engineered that you don't just keep eating

0:05:20.040 --> 0:05:21.080
<v Speaker 1>apple after apple.

0:05:22.000 --> 0:05:24.000
<v Speaker 2>Yeah, that would make you sick in your belly.

0:05:24.400 --> 0:05:27.840
<v Speaker 1>Yes, because they're high in fiber, they're good for that. Yeah.

0:05:27.839 --> 0:05:29.320
<v Speaker 1>Should we take a break, Yeah we should.

0:05:40.040 --> 0:05:43.880
<v Speaker 2>Well, now we're on the road, driving in your truck.

0:05:44.080 --> 0:05:47.720
<v Speaker 1>I want to learn a thing or two from Josh Chuck.

0:05:48.040 --> 0:05:49.479
<v Speaker 2>It's stuff you should know.

0:05:50.720 --> 0:05:58.440
<v Speaker 1>Should all right, So again, salt, fat, sugar, these these

0:05:58.480 --> 0:06:00.680
<v Speaker 1>three things. If you can get that down, your food

0:06:00.680 --> 0:06:05.040
<v Speaker 1>company will probably be successful if you can figure out

0:06:05.080 --> 0:06:07.240
<v Speaker 1>how to just kind of put them together just right,

0:06:07.320 --> 0:06:11.200
<v Speaker 1>and they serve other purposes too, like salt masks, the

0:06:11.240 --> 0:06:16.800
<v Speaker 1>taste of other ingredients pretty well, sugar is also preservative,

0:06:17.080 --> 0:06:19.680
<v Speaker 1>so the shelf life of a product is extended from it.

0:06:20.040 --> 0:06:23.200
<v Speaker 1>But really taste is essentially what you're trying to do

0:06:23.320 --> 0:06:25.720
<v Speaker 1>with this. But it goes to show you just how

0:06:27.400 --> 0:06:30.920
<v Speaker 1>how not precarious, just what a juggling act it is

0:06:31.480 --> 0:06:34.800
<v Speaker 1>to come to the bliss point. So it's maximally palatable.

0:06:35.160 --> 0:06:37.719
<v Speaker 1>But also there's enough sugar in there to keep your

0:06:38.120 --> 0:06:41.640
<v Speaker 1>you know, stovetop stuffing from turning bad on the shelf

0:06:41.640 --> 0:06:43.680
<v Speaker 1>if you don't move them fast enough.

0:06:44.440 --> 0:06:46.000
<v Speaker 2>Yeah, I mean, this is one of those is kind

0:06:46.000 --> 0:06:50.599
<v Speaker 2>of disappointing to learn how sort of they're not like,

0:06:50.920 --> 0:06:52.479
<v Speaker 2>let let's make something that people really like and that

0:06:52.520 --> 0:06:55.280
<v Speaker 2>tastes awesome. They're like, let's let's make something that they

0:06:55.320 --> 0:06:58.599
<v Speaker 2>will eat and eat and eat. That's why I just

0:06:58.600 --> 0:06:59.240
<v Speaker 2>became German.

0:06:59.680 --> 0:07:04.440
<v Speaker 1>That's a problem with the twentieth century business mindset that's

0:07:04.440 --> 0:07:09.200
<v Speaker 1>still around Today's hook your audience and you'll have profits

0:07:09.240 --> 0:07:11.920
<v Speaker 1>for your shareholders constantly.

0:07:12.560 --> 0:07:16.640
<v Speaker 2>Yeah, from Dorito's to social media. Yeah, it sucks, so

0:07:17.160 --> 0:07:19.600
<v Speaker 2>we don't know, you know, you can't get a recipe

0:07:19.640 --> 0:07:23.800
<v Speaker 2>for dorriedo, you know, like an actual recipe. But that

0:07:23.960 --> 0:07:27.560
<v Speaker 2>optimizing nutrition blog that you found, they took. They got

0:07:27.680 --> 0:07:30.160
<v Speaker 2>hundreds of thousands of food logs and came up with

0:07:30.160 --> 0:07:34.240
<v Speaker 2>some pretty good guesses on sort of a prime bliss

0:07:34.320 --> 0:07:38.360
<v Speaker 2>point ratio. I guess, yeah, wherein sugar makes up or

0:07:38.400 --> 0:07:40.480
<v Speaker 2>should make up about twenty three point five percent of

0:07:40.480 --> 0:07:43.400
<v Speaker 2>the calories, salt about two point nine grams per two

0:07:43.440 --> 0:07:47.520
<v Speaker 2>thousand calories, and fat about twenty twenty four percent of

0:07:47.520 --> 0:07:50.440
<v Speaker 2>the food's calories. And again, this is not like the

0:07:50.440 --> 0:07:52.280
<v Speaker 2>construction of a good diet. This is if you're looking

0:07:52.280 --> 0:07:54.120
<v Speaker 2>to maximize that bliss point exactly.

0:07:54.720 --> 0:07:58.240
<v Speaker 1>Yeah, it's not a good diet, right, So there's other

0:07:58.400 --> 0:08:01.480
<v Speaker 1>things that come into play that food scientists have figured

0:08:01.480 --> 0:08:03.880
<v Speaker 1>out along the way. Do you remember the chewy granola

0:08:03.920 --> 0:08:07.880
<v Speaker 1>bar revolution of the early nineties, Yeah, sure those are good.

0:08:07.960 --> 0:08:11.320
<v Speaker 1>Chewy mouthfeel was basically investigated and they figured out how

0:08:11.320 --> 0:08:15.680
<v Speaker 1>to maximize that and then also crunchy. You know, you

0:08:15.720 --> 0:08:19.080
<v Speaker 1>can't really sneeze at that. But the biggest, the biggest

0:08:19.120 --> 0:08:23.480
<v Speaker 1>invention or the biggest discovery aside from bliss point, as

0:08:23.480 --> 0:08:26.960
<v Speaker 1>far as food science goes, as vanishing caloric density which

0:08:27.000 --> 0:08:28.960
<v Speaker 1>is really important for junk food.

0:08:29.720 --> 0:08:33.920
<v Speaker 2>Yeah, this is incredible. This is the idea that something

0:08:33.960 --> 0:08:36.160
<v Speaker 2>that you put in your mouth to eat that has

0:08:36.200 --> 0:08:39.400
<v Speaker 2>that sort of melt in your mouth quality, your brain

0:08:39.480 --> 0:08:43.160
<v Speaker 2>doesn't register that you are eating calories. So that's when

0:08:43.440 --> 0:08:45.080
<v Speaker 2>like popcorn is one of them. That's why you can

0:08:45.120 --> 0:08:47.280
<v Speaker 2>sit down and eat a giant sub of popcorn at

0:08:47.280 --> 0:08:49.520
<v Speaker 2>the movies because it kind of has that melt in

0:08:49.559 --> 0:08:52.000
<v Speaker 2>your mouth feel, and your brain's not saying like, maybe

0:08:52.000 --> 0:08:53.600
<v Speaker 2>you should put this down because you're eating a lot

0:08:53.600 --> 0:08:55.640
<v Speaker 2>of calories. It doesn't signal your brain in that way.

0:08:56.480 --> 0:08:59.840
<v Speaker 2>And a little fact that I learn from your research

0:09:00.440 --> 0:09:02.840
<v Speaker 2>that hits home to my family was that they have

0:09:02.920 --> 0:09:07.080
<v Speaker 2>found that cheetos Michael Mass said that that is the

0:09:07.160 --> 0:09:09.720
<v Speaker 2>perfect snack for as far as bliss point goes, as

0:09:09.760 --> 0:09:12.760
<v Speaker 2>far as the crunchy mouthfeel, the flavor ratio, and most

0:09:12.800 --> 0:09:17.200
<v Speaker 2>importantly that vanishing color density. And my friend, my wife

0:09:17.240 --> 0:09:21.080
<v Speaker 2>Emily has a Cheeto problem such that we don't keep

0:09:21.160 --> 0:09:23.560
<v Speaker 2>Cheetos in the house. She's like, I can't stop eating

0:09:23.559 --> 0:09:24.400
<v Speaker 2>them when they're in the house.

0:09:24.480 --> 0:09:27.440
<v Speaker 1>I know how she feels. I've got some products like that,

0:09:28.200 --> 0:09:30.360
<v Speaker 1>Yeah that I just I don't keep in the house.

0:09:30.840 --> 0:09:33.080
<v Speaker 1>You can't. I do have to say though, that it's

0:09:33.080 --> 0:09:37.840
<v Speaker 1>gotten easier and easier with just how ridiculous the prices

0:09:37.880 --> 0:09:39.480
<v Speaker 1>are for chips these days.

0:09:40.040 --> 0:09:40.920
<v Speaker 2>Yeah, chips are a price.

0:09:41.040 --> 0:09:45.000
<v Speaker 1>It's insane, chuck, Like a bag of ruffles printed on

0:09:45.200 --> 0:09:49.320
<v Speaker 1>the bag is seven dollars and fifty cents for half

0:09:49.360 --> 0:09:54.160
<v Speaker 1>of a bag of ruffles. Potato chips, Now, that is insane.

0:09:54.320 --> 0:09:57.160
<v Speaker 1>The only good part of it is hopefully more and

0:09:57.160 --> 0:09:59.320
<v Speaker 1>more people are like, I'm not eating chips anymore. This

0:09:59.400 --> 0:09:59.840
<v Speaker 1>is dumb.

0:10:00.760 --> 0:10:02.680
<v Speaker 2>Yeah, I mean we don't eat a lot of that stuff.

0:10:02.960 --> 0:10:04.360
<v Speaker 2>You know, when we'll go to the lake for the

0:10:04.360 --> 0:10:06.440
<v Speaker 2>weekends with like kids and stuff, we'll get like chips

0:10:06.480 --> 0:10:09.199
<v Speaker 2>and dip and that's always fun. I do have a

0:10:09.240 --> 0:10:10.720
<v Speaker 2>French onion sunship problem.

0:10:11.440 --> 0:10:14.640
<v Speaker 1>Yeah, oh fan, I love that so much. The mouth

0:10:14.640 --> 0:10:18.040
<v Speaker 1>seel of those turned me off. Actually, oh, I love it.

0:10:18.080 --> 0:10:21.880
<v Speaker 2>And they also they're one of those sort of evils

0:10:21.880 --> 0:10:23.720
<v Speaker 2>that make you think you're eating sort of a healthy

0:10:23.800 --> 0:10:25.840
<v Speaker 2>like a multi grid thing, and it's like, I don't

0:10:25.840 --> 0:10:28.079
<v Speaker 2>think those are any healthier than a fried potato chip.

0:10:28.160 --> 0:10:30.199
<v Speaker 1>Right, Well, here, take my hand and help me off

0:10:30.200 --> 0:10:32.319
<v Speaker 1>of my soapbox, because I have a follow up question

0:10:32.360 --> 0:10:35.520
<v Speaker 1>about Emily's Cheeto problem. All right, let's hear it. Does

0:10:35.559 --> 0:10:39.280
<v Speaker 1>she like the original Cheetos, the straight ahead version, or

0:10:39.320 --> 0:10:42.160
<v Speaker 1>is she more like a fiery hot version kind of

0:10:42.360 --> 0:10:43.120
<v Speaker 1>cheeto lover.

0:10:43.960 --> 0:10:46.760
<v Speaker 2>No, she's a standard Cheeto, and to be specific, not

0:10:46.800 --> 0:10:49.560
<v Speaker 2>a cheese puff either, like a real Cheetoh, like a

0:10:49.559 --> 0:10:53.440
<v Speaker 2>Frid Flintstone Club Cheeto. But it's funny that she accidentally

0:10:53.480 --> 0:10:57.240
<v Speaker 2>got some of those flaming hots and Ruby was like,

0:10:57.440 --> 0:10:59.000
<v Speaker 2>I want to try those, and we're like, no, those

0:10:59.000 --> 0:11:01.280
<v Speaker 2>are way too high. Eat those and she was like no,

0:11:01.360 --> 0:11:02.079
<v Speaker 2>I can handle it.

0:11:02.400 --> 0:11:03.080
<v Speaker 1>And she ate it.

0:11:03.120 --> 0:11:05.480
<v Speaker 2>And it was one of those things where you can

0:11:05.520 --> 0:11:07.520
<v Speaker 2>see like her eyes starting water and she's like, these

0:11:07.520 --> 0:11:08.160
<v Speaker 2>are really good.

0:11:08.280 --> 0:11:10.720
<v Speaker 1>I like these. She played it off.

0:11:11.280 --> 0:11:13.280
<v Speaker 2>Oh yeah, She's like I want to take those to school,

0:11:13.400 --> 0:11:15.760
<v Speaker 2>and then we later found she was trading them.

0:11:15.679 --> 0:11:17.959
<v Speaker 1>And sure yeah, she's like you're trying these, you'll love

0:11:18.000 --> 0:11:22.480
<v Speaker 1>it exactly. So okay, So just figuring out the bliss

0:11:22.480 --> 0:11:24.480
<v Speaker 1>point is not enough. You don't just figure it out

0:11:24.480 --> 0:11:28.600
<v Speaker 1>and release it. You try a million different combinations, maybe

0:11:28.600 --> 0:11:31.000
<v Speaker 1>not a million, but not that far off, and you

0:11:31.160 --> 0:11:34.640
<v Speaker 1>test it with people. That's how you fine tune everything

0:11:34.640 --> 0:11:36.560
<v Speaker 1>and get it just right so that you find that

0:11:36.600 --> 0:11:38.960
<v Speaker 1>bliss point that's going to help you sell as much,

0:11:39.240 --> 0:11:41.920
<v Speaker 1>and so those taste tests can like really start to

0:11:41.960 --> 0:11:44.800
<v Speaker 1>add up. There's some legendary ones, as a matter of fact.

0:11:44.840 --> 0:11:46.120
<v Speaker 1>One of them is Prego Chunky.

0:11:46.880 --> 0:11:50.040
<v Speaker 2>Yeah, we mentioned that earlier. They had forty five different

0:11:50.120 --> 0:11:53.520
<v Speaker 2>versions of Prego Chunky that they were testing until they

0:11:53.520 --> 0:11:55.880
<v Speaker 2>got to their main one. And then I'm going to

0:11:55.960 --> 0:11:58.960
<v Speaker 2>let you handle the Doctor Pepper because that's just amazing.

0:11:58.600 --> 0:12:02.440
<v Speaker 1>Cherry Vanilla Doctor Pepper. They went through sixty one different

0:12:02.520 --> 0:12:06.880
<v Speaker 1>versions and four thousand different taste tests before they finally

0:12:06.920 --> 0:12:09.079
<v Speaker 1>released it. It's not bad.

0:12:10.559 --> 0:12:12.680
<v Speaker 2>I've never tried it. I mean, I'm not a doctor

0:12:12.679 --> 0:12:15.320
<v Speaker 2>Pepper guy. It's such a specific I don't like hate it,

0:12:15.320 --> 0:12:16.439
<v Speaker 2>but it's just not when I go to.

0:12:16.559 --> 0:12:19.840
<v Speaker 1>I'm not either. But that's or wait, maybe it's the

0:12:19.920 --> 0:12:23.679
<v Speaker 1>cream soda doctor Pepper. That's not bad. I don't really

0:12:23.760 --> 0:12:25.760
<v Speaker 1>drink it either, but I tried one once and I

0:12:25.800 --> 0:12:27.360
<v Speaker 1>was like, that's actually pretty good.

0:12:28.160 --> 0:12:28.800
<v Speaker 2>Yeah.

0:12:28.840 --> 0:12:31.240
<v Speaker 1>What about Oreos Chuck, Because one of the things they've

0:12:31.240 --> 0:12:34.480
<v Speaker 1>become known for in the last few years is releasing

0:12:34.640 --> 0:12:36.640
<v Speaker 1>just nutso flavors all the time.

0:12:37.520 --> 0:12:40.000
<v Speaker 2>Yeah, and you know, this is probably the gen X

0:12:40.040 --> 0:12:42.880
<v Speaker 2>in me coming out. But I love a not I

0:12:42.920 --> 0:12:44.920
<v Speaker 2>do love a standard Oreo, But to me, they hit

0:12:44.960 --> 0:12:47.000
<v Speaker 2>peak Oreo with the double stuff standard.

0:12:47.080 --> 0:12:49.240
<v Speaker 1>Oh really, you don't like lemon.

0:12:50.320 --> 0:12:54.199
<v Speaker 2>No, I mean I'm not into lemony dessert iserts.

0:12:54.800 --> 0:12:57.120
<v Speaker 1>Yeah, you probably wouldn't like lemon Oreos. Then I think

0:12:57.120 --> 0:13:00.080
<v Speaker 1>they're very good. And I also think some of the

0:13:00.120 --> 0:13:02.760
<v Speaker 1>minuted editions they've come out with are pretty good. Like

0:13:02.840 --> 0:13:05.480
<v Speaker 1>Birthday Cake, which was the first one they did to

0:13:05.600 --> 0:13:09.200
<v Speaker 1>commemorate their one hundredth birthday back in twenty twelve. To me,

0:13:09.360 --> 0:13:11.720
<v Speaker 1>the pin it was very good. I think it's still around.

0:13:12.080 --> 0:13:15.920
<v Speaker 1>To me, the pinnacle was rice crispy treats Oreos. They

0:13:15.960 --> 0:13:18.080
<v Speaker 1>were amazing.

0:13:18.520 --> 0:13:19.480
<v Speaker 2>That sounds so good.

0:13:19.559 --> 0:13:23.200
<v Speaker 1>They were really really good. If they re released any

0:13:23.400 --> 0:13:26.000
<v Speaker 1>I would I would definitely go get those. But I've

0:13:26.160 --> 0:13:28.880
<v Speaker 1>very fortunately been like, I should probably stop buying like

0:13:29.080 --> 0:13:31.959
<v Speaker 1>crazy flavored Oreos because I just eat the whole bag,

0:13:32.120 --> 0:13:36.200
<v Speaker 1>like in one sitting. Basically, oh man, glass of cold

0:13:36.200 --> 0:13:39.400
<v Speaker 1>whole milk. Yeah, Oreos go really well with that. But oh,

0:13:39.480 --> 0:13:41.960
<v Speaker 1>the reason why that they've been releasing so many flavors

0:13:42.000 --> 0:13:44.920
<v Speaker 1>is that they figured out when they release a crazy flavor,

0:13:45.000 --> 0:13:47.160
<v Speaker 1>it gets lots of press, so it gets people to

0:13:47.240 --> 0:13:50.680
<v Speaker 1>the stores, right, And they found that when people are

0:13:50.760 --> 0:13:53.920
<v Speaker 1>at the stores to buy that crazy flavored Oreo, they

0:13:54.120 --> 0:13:57.440
<v Speaker 1>apparently remember how much they love the original Oreos like you,

0:13:57.800 --> 0:14:02.560
<v Speaker 1>so they buy both. That's great, too interesting. I guess

0:14:02.559 --> 0:14:04.720
<v Speaker 1>it's great for a Nubisco. Yeah.

0:14:04.760 --> 0:14:06.560
<v Speaker 2>I bet that was a finding too where they were like,

0:14:06.559 --> 0:14:09.199
<v Speaker 2>oh my god, look what's happening. Yeah, Chuck went to

0:14:09.200 --> 0:14:11.120
<v Speaker 2>get a Lady Gaga Oreo and he got the double

0:14:11.120 --> 0:14:11.720
<v Speaker 2>stuff as well.

0:14:11.800 --> 0:14:14.839
<v Speaker 1>I know that's so weird. That's one of the flavors.

0:14:15.600 --> 0:14:17.520
<v Speaker 1>And I guess before we signed off, Chuck, I think

0:14:17.559 --> 0:14:20.480
<v Speaker 1>we should remind everybody, as we have many times, Oreo

0:14:20.640 --> 0:14:25.640
<v Speaker 1>is the knockoff Hydrox was the original. That's right. Everybody's

0:14:25.640 --> 0:14:26.440
<v Speaker 1>short stuff.

0:14:26.240 --> 0:14:32.240
<v Speaker 2>Is at Stuff You Should Know is a production of iHeartRadio.

0:14:32.760 --> 0:14:35.920
<v Speaker 2>For more podcasts my Heart Radio, visit the iHeartRadio app,

0:14:36.120 --> 0:14:39.040
<v Speaker 2>Apple Podcasts, or wherever you listen to your favorite shows.