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