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Speaker 1: Welcome to Stuff to Blow Your Mind from how Stuff

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Speaker 1: Works dot com. Hey, welcome to Stuff to Blow your Mind.

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Speaker 1: My name is Robert Lamb and I'm Joe McCormack. And

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Speaker 1: today we are going to be introducing a classic stuff

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Speaker 1: to the Blow your Mind episode. It's a new classic.

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Speaker 1: How old is it now? Maybe nine or ten months?

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Speaker 1: Like it's maybe it's about a year give a take,

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Speaker 1: you know. Uh, sometime last winter we recorded this episode

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Speaker 1: about dangerous foods, uh, including some of my favorite stories

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Speaker 1: about for example, polar bear liver and dangerous within. Yeah,

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Speaker 1: it was a fun episode, and uh, it's it's perfect

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Speaker 1: for the holidays because the holidays are a time when

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Speaker 1: so many of us eat things that we feel we

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Speaker 1: should not or no, we should not. I shouldn't be

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Speaker 1: eating this. I shouldn't eating this is delicious, but I

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Speaker 1: shouldn't be eating this. The cranberry sauce from a can.

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Speaker 1: You know that's wrong. It comes out in the cylinder.

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Speaker 1: You can still see the ridges where the and is

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Speaker 1: sort of bent a little bit. You know. It's eat

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Speaker 1: eat stuff like that stuff you have kind of in

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Speaker 1: a stout before, but also just like a bunch of

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Speaker 1: rich foods that you know, you shouldn't be eating at

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Speaker 1: least in these quantities, but hey, it's the holidays and

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Speaker 1: it's about fattening up to survive the horrors of winter.

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Speaker 1: But here's my advice. If you are eating turkey and

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Speaker 1: the turkey is overcooked, because it always is, don't waste

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Speaker 1: your time on it, you know, just skip the turkey

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Speaker 1: and move on to something else well with it. With

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Speaker 1: a turkey based meal, especially the Thanksgiving Day meal, there

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Speaker 1: are so many side dishes you can really just pick

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Speaker 1: your poison as it were. Right, Well, Robert, if you

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Speaker 1: don't have anything else to add, I think we should

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Speaker 1: make way for our episode on a six course feast

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Speaker 1: of dangerous foods. Yes, let's roll the repeat. And hey,

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Speaker 1: the next episode after this one I believe will be

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Speaker 1: a a second course dangerous foods too. So if you

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Speaker 1: like this episode, stay tuned, come back for another course

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Speaker 1: of all new dangerous foods. For the revenge, for the regurgitation,

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Speaker 1: we have quite a feast prepared for ourselves here today,

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Speaker 1: A dangerous feast. Yeah. We wanted to think about an

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Speaker 1: interesting aspect of human life, which is how often we

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Speaker 1: put trust trust at a very level of life and

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Speaker 1: death into people who do a very mundane task for us,

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Speaker 1: which is preparing food. Yeah, I mean I did basic

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Speaker 1: level mundane right. Yeah. Obviously with the appropriate skill it

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Speaker 1: becomes our an art form. But we tend to think

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Speaker 1: of just like the very basic idea of someone, say,

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Speaker 1: opening a can of noodles there cooking it up for us.

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Speaker 1: It didn't require any high science. Yeah. And even if

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Speaker 1: you even if you're talking about preparing food yourself and

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Speaker 1: it not being something that someone else has cooked for you,

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Speaker 1: a lot of times you're going to be using ingredients

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Speaker 1: that you just assume, you know are properly vetted, these

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Speaker 1: are safe to eat, That the nuts I'm getting out

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Speaker 1: of a jar of nuts are not contaminated with the

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Speaker 1: cole I, that the peanut butter I'm using doesn't have

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Speaker 1: salmonella in it. But that may not be a safe

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Speaker 1: assumption depending on I don't know where you live, what

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Speaker 1: kind of industry regulations are in place, and how well

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Speaker 1: they're enforced. Yeah, I mean a lot of it comes

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Speaker 1: down to just the human history of cooking and just

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Speaker 1: culinary preparation, right, because early on humans learned the value

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Speaker 1: of cooking. I means to basically externalized digestion, and eight

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Speaker 1: is in the consumption of things that we would not

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Speaker 1: otherwise be able to eat. Yeah, that's the thing that's

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Speaker 1: easy to forget about. I mean, if you're if you're

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Speaker 1: sitting down to a piece of chicken or steak, I

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Speaker 1: mean you you probably wouldn't want to eat it just

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Speaker 1: straight up raw, But it could be done if you

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Speaker 1: were in a pinch, you know, you could chew it.

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Speaker 1: There are a lot of foods that you just simply

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Speaker 1: can't eat without some cooking, right, things, Yeah that would

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Speaker 1: just kill us we ate it without proper prop or

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Speaker 1: they'd be just inedible, you know, too tough for to

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Speaker 1: you know what I mean. Yeah, Cooking improves the taste,

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Speaker 1: It can tenderize the food in question. It can kill

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Speaker 1: off pathogens that would otherwise be of dire consequence. Of course,

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Speaker 1: another interesting thing about cooking is that it in some cases,

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Speaker 1: I think d nature's our food in a way that

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Speaker 1: allows us to sort of separate ourselves from the means

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Speaker 1: of production of the food when we're eating it, so

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Speaker 1: we you know, like cooking a steak makes you think

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Speaker 1: about it as a fundamentally different thing from the flesh

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Speaker 1: of a dead animal. That had to be murdered in

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Speaker 1: order for you to eat this, Oh indeed, yeah, and

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Speaker 1: so it kind of it kind of allows you to

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Speaker 1: put some distance. Yeah, yeah, I mean we and then

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Speaker 1: we layered language on top of that. You don't go

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Speaker 1: to the restaurant in order pig. You don't go to

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Speaker 1: the restaurant in order cow. You order pork and beef. Um. Yeah,

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Speaker 1: Poyo and guyin know very different words. Yeah and so.

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Speaker 1: And on top of that, you know, the butchering. Butchering

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Speaker 1: of animals, Culinary preparation in general allows us to more

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Speaker 1: precisely choose what parts we're going to eat, what parts

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Speaker 1: are delicious, what parts are nutritious, what parts are inedible? Uh?

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Speaker 1: And or deadly? So you you keep that tasty crab

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Speaker 1: cloth meat, but you throw out the dead man's fingers.

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Speaker 1: You know, I've always wondered this, and I've never been

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Speaker 1: able to find a good answer so far. Maybe there

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Speaker 1: is one out there. Supposedly, apple seeds have a little

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Speaker 1: tiny bit of cyanide in them, and I wondered if

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Speaker 1: has anybody ever eaten so many, so many apples seeds

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Speaker 1: and all that they've gotten cyanide poisoning? There have been

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Speaker 1: days where I feel like I've eaten that many apples.

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Speaker 1: But I'll have to I have to start counting this

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Speaker 1: Robert or u s secret competitive apple eater someday, because

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Speaker 1: that's like the I find myself eating more and more apples.

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Speaker 1: I think maybe it's Michael Paulin who pointed out that

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Speaker 1: if you're if you're not hungry enough to eat an apple,

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Speaker 1: then you're not really hungry. Then you shouldn't snack. If

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Speaker 1: you are going to snack, hey, and apples great. Oh.

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Speaker 1: I just tend to go to the apple for my

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Speaker 1: snack needs if I'm you know, in any level of

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Speaker 1: self conscious about my my diet. But you know, sometimes

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Speaker 1: you're just hungry enough to eat poutine and not anything else.

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Speaker 1: It's true sometimes that the apple is not going to

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Speaker 1: scratch that itch. Well, speaking of fruits, it looks like

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Speaker 1: our first course is arriving. What is this here? Ah,

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Speaker 1: we have some acky fruit to enjoy here. Now I've

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Speaker 1: never had aki fruit before. What's the deal with acky fruit?

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Speaker 1: Acky fruit is really interesting and I had I had

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Speaker 1: not actually experienced docky fruit until just a couple of

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Speaker 1: weeks ago when I went on a family vacation to Jamaica.

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Speaker 1: U Aki is like that the national dish, the national

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Speaker 1: fruit of Jamaica. It's a it's a fruit, but it's

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Speaker 1: not your typical like Western idea of a fruit. For example,

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Speaker 1: what's you have this yellowish or orange is fruit on

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Speaker 1: a tree and then when it ripens, it pops open

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Speaker 1: and it looks like a like a three eyed feature

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Speaker 1: of some kind of with the big black glassy eyes

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Speaker 1: inside of it. Glassy eyes are seeds. Um, So it's

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Speaker 1: kind of a Jim Henson dark crystal kind of creature. Yeah,

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Speaker 1: it really, it really looks kind of alien and weird.

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Speaker 1: But then uh, even properly prepared at what they do

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Speaker 1: is they they take the seeds out, they cut out

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Speaker 1: some of the membrane, and you're left with these, uh,

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Speaker 1: these little yellowish looking lumps. And the main dish that

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Speaker 1: is prepared there is that they take it and they

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Speaker 1: fry it in a skillet with some bits of codfish

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Speaker 1: so achi and saltfish is the dish, some onions in

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Speaker 1: there as well, and it ends up tasting about like

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Speaker 1: scrambled eggs. It has that kind of consistency. It's not

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Speaker 1: a sweet fruit at all, but it's very good that's nice.

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Speaker 1: So it's not sweet. What does it taste like? Is

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Speaker 1: it kind of spicy or is it kind of it's

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Speaker 1: kind of I think it kind of. It doesn't have

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Speaker 1: I was I never had a real sense that it

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Speaker 1: had much of a taste. But it's in there with

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Speaker 1: a little bit of fish, some onions. It's fried up

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Speaker 1: more of a texture, kind of more of a texture.

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Speaker 1: And the texture is I think closest to scrambled eggs.

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Speaker 1: That would be my main comparison there. But it sounds

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Speaker 1: like something worth trying. Yeah, I highly recommended for anybody

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Speaker 1: goes Jamaica for no other reason because it's you know,

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Speaker 1: it's the national dish there. And you said they tossed

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Speaker 1: the seeds out right, Yes, because as I'll lay out here,

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Speaker 1: the seeds are are poisonous um. This plant was originally

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Speaker 1: native to West Africa, migrated to Jamaican seventy eight, apparently

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Speaker 1: due to Jamaica's first botanist, Thomas Clark, who introduced it there.

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Speaker 1: The aki tree is actually known as bliah sepeda and

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Speaker 1: it's named after Captain William blythe the notorious pirate. So

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Speaker 1: interesting history there. But where the poison comes in is

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Speaker 1: that unripe aki fruit contains a poison called hypoglycin. And

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Speaker 1: actually there are two different varieties in the fruit. There's

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Speaker 1: hypoglyin A and hypoglycin B, which one is worse. Well,

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Speaker 1: A is the main problem here, and so you have

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Speaker 1: extremely high levels of hypoglycin BE in the unripe fruit.

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Speaker 1: But then the fruit ripens, It pops open like some

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Speaker 1: sort of alien creature and stares at you with its

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Speaker 1: three black eyes. Uh. And at that point you know

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Speaker 1: you you open it up, you remove the seeds. The

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Speaker 1: only edible proportion is the yellow a really, which is

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Speaker 1: surrounded by on again the toxic seeds. And there's a

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Speaker 1: membrane at the base of the seed mantle that's also poisonous.

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Speaker 1: You have to take that out to Okay, So it

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Speaker 1: sounds like if you don't know what you're doing, you

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Speaker 1: shouldn't try to eat a knocky fruit, right. Talk to

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Speaker 1: somebody who's familiar with this fruit and knows what knows

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Speaker 1: how to carve it up. Right. Yeah, But luckily if

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Speaker 1: it's on the menu at a place in Jamaica, like

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Speaker 1: they know how to cook it, Like everyone has familiarity

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Speaker 1: with this particular dish there. But you are saying, in

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Speaker 1: a survival situation, stick to the scrambled eggs. Not probably

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Speaker 1: not the black hole eggs. Yeah. Yeah, because someone who

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Speaker 1: knows how to deal with this, they're gonna clean it.

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Speaker 1: They're gonna wash the fruit after it's gonna be boiled

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Speaker 1: in water. Then they're gonna throw out that water because

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Speaker 1: that could contain a trace of the poison. And it's

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Speaker 1: gonna be perfectly good to eat. It's gonna be rich

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Speaker 1: and you know, fatty acids, vitamin A, zinc, and protein.

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Speaker 1: But if you were to eat it, uh, the unripened version,

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Speaker 1: you could get what's called called Jamaican vomiting sickness. That

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Speaker 1: sounds like a not very fun sickness. Yeah, it causes

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Speaker 1: a lot of vomiting and can lead to coma and death.

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Speaker 1: And uh, in the biochemistry of it is pretty interesting.

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Speaker 1: It kills you via a form of hypoglycemia or low

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Speaker 1: blood sugar. Oh. So, normally, as the body uses up

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Speaker 1: the glucose in the blood, your liver releases glucose that

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Speaker 1: it formed that it stores in the form of glycogen.

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Speaker 1: The toxin, however, halts the process, so a few hours

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Speaker 1: after ingesting all of this, your body glucose crashes and

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Speaker 1: and just leaves you hypoglocemic. Oh this sounds similar to

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Speaker 1: some not poisons, but venoms I've heard of before the

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Speaker 1: attack by causing an insulin spike in the body and

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Speaker 1: drop in the victim's blood sugar to dangerously low levels. Yeah, yeah,

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Speaker 1: it sounds like those are probably similar. I think there's

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Speaker 1: like a there's a snail in the ocean that does

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Speaker 1: that or something. Alright, well, what do we have next

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Speaker 1: on the mediu here? Ah? Well, it looks like the

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Speaker 1: next thing arriving is something I'm a little bit familiar

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Speaker 1: with but haven't had the courage to eat myself. It's

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Speaker 1: it's something that's straight out of Iceland, and from what

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Speaker 1: I've heard, it's well, it's bad news if you're not game,

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Speaker 1: but if you are game, I guess some people really

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Speaker 1: like it. So, so what do we have sitting here

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Speaker 1: before us? It looks like some little cubes of cheese,

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Speaker 1: like the kind of the tasters hand out at the

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Speaker 1: grocery store in the Delhi. So it's a little white

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Speaker 1: cube with a toothpick stuck in it, and I guess

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Speaker 1: there there's nothing else on the plate, So it looks

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Speaker 1: like you just eat it by itself. Oh, except there's

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Speaker 1: a shot of clear liquor sitting next to it, so

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Speaker 1: I guess maybe you're supposed to take that with it. Now,

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Speaker 1: what's this smell I'm getting from the dish here, Joe?

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Speaker 1: You know, as as one person, I watched a video

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Speaker 1: online of somebody eating this stuff and the first comment

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Speaker 1: was smells like windex. That is a that is a

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Speaker 1: common description of what this is, which is rotten greenland

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Speaker 1: shark meat, a a national delicacy of Iceland, also known

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Speaker 1: as hakl and uh. And I apologize if I'm not

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Speaker 1: pronouncing that the right way. I don't know the best

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Speaker 1: way to say, ha, Carl, But there it is. It's uh.

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Speaker 1: It's compared to industrial cleaning products. Often in the aroma,

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Speaker 1: it's very high in ammonia, so it's gonna smell like windex,

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Speaker 1: or like bleach, or like urine. That is the most

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Speaker 1: common point of comparison other than cleaning products. So it's

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Speaker 1: it's urine, it's bleach, and then also kind of like

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Speaker 1: ambient rotting fishiness of ancient days. Okay, now it's of

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Speaker 1: course we're throwing in at this point and reminding everyone

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Speaker 1: at far northern cultures typically have a lot of survival foods. Yes,

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Speaker 1: where Yeah, it may not seem as as delightful, but

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Speaker 1: you have to put it in the context of surviving

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Speaker 1: the winter with the foods that could be preserved. Yeah,

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Speaker 1: this is this is a common feature of of far

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Speaker 1: northern climates where you you have dishes that were kind

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Speaker 1: of fermented or preserved in a way that produces chemical

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Speaker 1: combinations that might seem unappealing to people not accustomed to them. So, yeah,

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Speaker 1: so this is Greenland shark meat, and I've never had

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Speaker 1: it before. I've read that the texture is also sort

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Speaker 1: of sometimes compared to cheeses, like it's a it's a

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Speaker 1: little bit chewy at first, but then it kind of

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Speaker 1: descends into a powdery grain kind of texture as it

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Speaker 1: dissolves in the mouth. And they say you are supposed

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Speaker 1: to chase it with a shot of Brinnavin, which is

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Speaker 1: an unsweetened caraway schnops from Iceland that I did taste

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Speaker 1: that when I was in Iceland, and you know, I

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Speaker 1: love Iceland. It was not a fan of that liquor.

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Speaker 1: It was it potent that it like warm me up.

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Speaker 1: It was very herbal, you know, it was like it's

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Speaker 1: like somebody got some herbal tea and then reduced it

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Speaker 1: down by like not making it thicker, but just concentrated

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Speaker 1: the flavor by about ten thousand times, and that that's

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Speaker 1: what it was. So how do you get some of this,

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Speaker 1: he carl, how do you make it? You? Well, first,

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Speaker 1: like I said, you start with a nice freshly called

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Speaker 1: greenland shark or another shark from the same family, the

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Speaker 1: sleeper sharks, the somniosis sharks. The greenland shark in particular

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Speaker 1: is the somniosis microcephalus, which sounds like it means a sleepy,

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Speaker 1: tiny head. But the greenland shark is a really cool animal.

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Speaker 1: It's It's also known as the ecolossuac, which is the

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Speaker 1: an Inuit term. I've seen a lot of variations on

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Speaker 1: the Inuit spelling and pronunciation, so I think they're just

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Speaker 1: different transliterations of the same term. And it's a huge shark.

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Speaker 1: The greenland shark gets as big or bigger than great whites.

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Speaker 1: It grows uh lives probably for more than two of years.

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Speaker 1: It grows very slowly, and it can get more than

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Speaker 1: twenty ft long ways, more than a ton, and they

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Speaker 1: dwell in some of the coldest waters of the earth,

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Speaker 1: between like freezing and about ten degrees celsius. And it's

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Speaker 1: funny that it's known for appearing very sluggish. They say,

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Speaker 1: when you see it in the water, it looks lethargic

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Speaker 1: and impassive. Is just not really impressed by anything. I

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Speaker 1: read one account that said that people just you can.

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Speaker 1: You can catch them by literally just dragging them out

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Speaker 1: of the water with your bare hands. If they get

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Speaker 1: close enough to the surface. They don't fight much. So

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Speaker 1: it sounds like if all the sharks, it's kind of

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Speaker 1: the most stoic and resigned to the whims of fate.

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Speaker 1: But the question that I had was like, wait a minute,

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Speaker 1: why does it taste like urine? Uh? This knowledge about

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Speaker 1: the taste of greenland shark meat apparently goes back a

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Speaker 1: long way. I found an interesting article by Lindsay O'Reilly

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Speaker 1: and Canadian Geographic Magazine about the Greenland sharks significan against

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Speaker 1: an Inuit culture and uh, it's it's offering another variation

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Speaker 1: on that same name. This time it's Skalougsuak. Yeah, I

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Speaker 1: love that scalouksuak, And I want to read a little

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Speaker 1: quote from this article. She says Inuit legend has it

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Speaker 1: that once long ago, an old woman was drying her

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Speaker 1: hair after washing it with urine, when the wind suddenly

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Speaker 1: whipped the damp cloth from her hand and carried it

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Speaker 1: out to see. This cloth, the Inuit say, became skalouksuak,

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Speaker 1: the greenland shark. I love that because it sounds like

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Speaker 1: there's been a recent trend I think in a couple

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Speaker 1: of different skits where you have individuals coming up with

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Speaker 1: elaborate descriptions of how bad a beer is, and this

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00:16:43,520 --> 00:16:46,680
Speaker 1: seems like a more primal version of that. I can

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Speaker 1: imagine Inuit setting around eating some of this and saying,

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Speaker 1: you know this, uh, this particular meat taste as if

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Speaker 1: an old woman washed her hair in urine and then

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Speaker 1: threw that hair into the water and it became a shark. Yeah,

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Speaker 1: it's very flowery. Yeah, it's like somebody is really overriding

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Speaker 1: the Spear Advocate article. But anyway, getting to the point

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Speaker 1: about the dangers associated with it. If not prepared properly,

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Speaker 1: you don't want to eat greenland shark meat fresh. You

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Speaker 1: might not want to eat it anyway because it smells

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Speaker 1: like bleach and urine. But let's say you're really really hungry,

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Speaker 1: or you're looking for something to feed your dogs, don't

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Speaker 1: go with fresh greenland shark meat because it is poisonous

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Speaker 1: as hack. So when it's fresh and raw, the meat

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Speaker 1: of a greenland shark contains high levels of uric acid

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Speaker 1: or urea and trimethylamine oxide, and so if it's eaten

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Speaker 1: in high enough doses, it can cause effects that from

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Speaker 1: the outside resemble drunkenness. Sometimes people can say like, this

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Speaker 1: person is drunk on shark, but it can lead to

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Speaker 1: really bad things like nausea and vomiting, oral burning sensations,

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Speaker 1: explosive diarrhea, muscle twitching and convulsions, trouble breathing, and even

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Speaker 1: in some cases coma and death. And the most toxic

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Speaker 1: ingredient in the greenland shark meat is the triethlamine oxide.

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Speaker 1: This is a chemical used by the shark as a

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Speaker 1: kind of natural anti freeze for the proteins and enzymes

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Speaker 1: in its body, and it it does a good thing

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Speaker 1: for the shark because it allows the shark to survive

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Speaker 1: the freezing temperatures of the water that it lives in

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Speaker 1: without the formation of ice crystals and the destruction of

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Speaker 1: proteins inside the body, so it's it's a fish that's

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Speaker 1: got anti freeze in it, and you you know, you

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Speaker 1: know the rule about not eating anti freeze. Yeah, that

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Speaker 1: one's drilled in at an early age, you know. I

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Speaker 1: think there was an episode of the documentary series Human

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Speaker 1: Planet in which you see some some fishermen actually pull

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Speaker 1: one of these creatures out of the water and then

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Speaker 1: I believe they feed it to a dog. I can't

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Speaker 1: remember if they cooked it or not. Yeah, actually, I

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Speaker 1: I've read that sometimes the meat is fed to dogs

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Speaker 1: and it's it makes the dog dog's drunk essentially, but

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Speaker 1: it doesn't sound like something. Don't feed greenland shark to

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Speaker 1: your pet if you happen to have some fresh greenland shark.

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Speaker 1: I don't know why you would, because you typically don't

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Speaker 1: get it fresh unless you catch it yourself, because it's

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Speaker 1: so poisonous and and so how do you get the

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Speaker 1: hakarl the version that's okay to eat, even if some

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00:19:18,680 --> 00:19:22,520
Speaker 1: people find it very disgusting. Well, the traditional Icelandic way

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Speaker 1: of preparation is let it rot, and specifically let it

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Speaker 1: rot under pressure, So you bury it under rocks or

355
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Speaker 1: gravel for like three months, and then you'll let it

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Speaker 1: rot there and then you dig it up and you

357
00:19:36,359 --> 00:19:39,200
Speaker 1: hang it out to dry for another three or four months.

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Speaker 1: So this has had, you know, many months of rotting

359
00:19:42,440 --> 00:19:45,080
Speaker 1: under pressure to press out some of the liquids and

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00:19:45,080 --> 00:19:48,960
Speaker 1: then hanging up to dry. And this process supposedly makes

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Speaker 1: the shark safer to eat, as the poisons are removed

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Speaker 1: through the pressing and through the chemical action of the fermentation.

363
00:19:57,040 --> 00:20:00,399
Speaker 1: But another method of preparing greenland shark would simply be

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Speaker 1: to boil it in several changes of water to leach

365
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Speaker 1: out the toxins. But the several changes of water is important.

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Speaker 1: You don't want to eat greenland sharks soup made from

367
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Speaker 1: a you know, a broth of the meat. But anyway,

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Speaker 1: if prepared in the correct way they say it is.

369
00:20:16,240 --> 00:20:21,600
Speaker 1: It is very pungent and likely to terrify tourists, but

370
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Speaker 1: it's safe to eat. You can eat this rotten shark

371
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Speaker 1: and not die. I'm I'm reminded of the episode of

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Speaker 1: The Simpsons in which Homer had an especially long sub

373
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Speaker 1: sandwich Marge made him throw out ended up hiding behind

374
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Speaker 1: a radiator and he would sneak it out from the

375
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Speaker 1: radiator and eat it gray and rotten. Um that sounds

376
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Speaker 1: very familiar. All right, Well, let's clear these dishes away

377
00:20:52,200 --> 00:20:55,960
Speaker 1: because we have we have another Arctic dish coming out

378
00:20:56,000 --> 00:20:58,720
Speaker 1: for us. Well, it is labeled on the menu as

379
00:20:58,840 --> 00:21:03,320
Speaker 1: boreal wild game. Uh, it smells very gamy. Oh, I

380
00:21:03,359 --> 00:21:06,440
Speaker 1: see the description here. This is polar bear meat. We're

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Speaker 1: being offered polar bear. Okay, Well, I don't seem like

382
00:21:09,680 --> 00:21:12,200
Speaker 1: there could be a problem there, right, No, it seems

383
00:21:12,240 --> 00:21:16,120
Speaker 1: like bear probably shouldn't eat polar bear? Should well? Probably not.

384
00:21:16,240 --> 00:21:20,840
Speaker 1: But I imagine before I think when, because when I

385
00:21:20,920 --> 00:21:24,399
Speaker 1: was a kid in Newfoundland, Canada for about three years,

386
00:21:25,160 --> 00:21:29,560
Speaker 1: occasionally interesting meat to present themselves, such as moose or

387
00:21:29,600 --> 00:21:32,199
Speaker 1: in I think one case there was bear stew. You

388
00:21:32,200 --> 00:21:35,280
Speaker 1: have to put yourself in a pretty extreme situation, I

389
00:21:35,320 --> 00:21:38,159
Speaker 1: think for the question to even come up, should I

390
00:21:38,200 --> 00:21:40,560
Speaker 1: eat this polar bear? Yeah? But it turns out that

391
00:21:40,600 --> 00:21:44,520
Speaker 1: the polar bear, like the acky fruit and the Greenland shark,

392
00:21:44,760 --> 00:21:47,320
Speaker 1: is a food that if you're in a position where

393
00:21:47,320 --> 00:21:50,199
Speaker 1: you find yourself needing to eat it, you better have

394
00:21:50,280 --> 00:21:53,199
Speaker 1: somebody on hand who knows how to prepare it and

395
00:21:53,280 --> 00:21:57,560
Speaker 1: knows which parts to avoid. That's right, because you know,

396
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Speaker 1: the native peoples of the Arctic they've done for a

397
00:21:59,760 --> 00:22:03,600
Speaker 1: long time that some days the bear eats you, and

398
00:22:03,760 --> 00:22:05,800
Speaker 1: some days you eat the bear, right, but on the

399
00:22:05,880 --> 00:22:07,760
Speaker 1: days some days you eat the bear, and then it

400
00:22:07,800 --> 00:22:10,720
Speaker 1: gets you back, yes, because you when you do eat

401
00:22:10,760 --> 00:22:13,199
Speaker 1: the bear, you got to know not to eat the

402
00:22:13,200 --> 00:22:17,040
Speaker 1: bear's liver. And as early as fifteen nine six you

403
00:22:17,119 --> 00:22:21,080
Speaker 1: had European explorers who learned this lesson the hard way, uh,

404
00:22:21,240 --> 00:22:26,120
Speaker 1: coming down with just horrible illness, like nightmarish illness following

405
00:22:26,119 --> 00:22:29,280
Speaker 1: the consumption of polar bear liver. Because with many different animals,

406
00:22:29,280 --> 00:22:33,440
Speaker 1: certainly the kind of animals that European would consume back home,

407
00:22:33,800 --> 00:22:36,560
Speaker 1: the liver is totally fair game. The liver is a delicacy.

408
00:22:36,600 --> 00:22:39,240
Speaker 1: The liver should be eaten. Right. Yeah, you have a

409
00:22:39,320 --> 00:22:42,359
Speaker 1: fine French restaurant making a foix gras or liver moose

410
00:22:42,480 --> 00:22:44,960
Speaker 1: or something. Yeah, but then you start dining on polar

411
00:22:44,960 --> 00:22:49,080
Speaker 1: bear liver and you might feel drowsy, sluggish, irritable. Suddenly

412
00:22:49,080 --> 00:22:52,080
Speaker 1: you have a severe headache, you get bone pain. Hold

413
00:22:52,119 --> 00:22:55,680
Speaker 1: on bone pain, bone pain. What does bone pain even

414
00:22:55,720 --> 00:23:00,359
Speaker 1: feel like? Well, there's one way to find out. Blurred vision,

415
00:23:00,359 --> 00:23:02,560
Speaker 1: and then you're vomiting. And finally, this is where it

416
00:23:02,600 --> 00:23:07,440
Speaker 1: gets just really crazy. Is you start experiencing skin peels,

417
00:23:08,040 --> 00:23:11,360
Speaker 1: peeling skin? Yeah, I think you accidentally did your research

418
00:23:11,440 --> 00:23:13,960
Speaker 1: from the plot synopsis of a hell Raiser movie. It

419
00:23:14,040 --> 00:23:16,280
Speaker 1: sounds like a hell raisor movie. Yeah, because in the

420
00:23:16,320 --> 00:23:19,959
Speaker 1: milder cases, you're talking just flaking skin around the mouth, alright,

421
00:23:20,080 --> 00:23:23,080
Speaker 1: you know, unpleasant, but hey, not too bad. But some

422
00:23:23,119 --> 00:23:27,720
Speaker 1: accounts reported cases of full body skin loss. Even even

423
00:23:27,720 --> 00:23:30,000
Speaker 1: the thick skin on the bottoms of a patient's feet

424
00:23:30,359 --> 00:23:34,760
Speaker 1: could peel away, leaving the underlying flesh bloody and expire

425
00:23:34,800 --> 00:23:38,520
Speaker 1: and exposure and on the top of that liver damage, hemorrhage, coma,

426
00:23:38,680 --> 00:23:46,040
Speaker 1: and death. Save your tears, man, that is messed up. So,

427
00:23:46,040 --> 00:23:48,280
Speaker 1: so what's the deal with the Polar bears liver? Why

428
00:23:48,320 --> 00:23:51,280
Speaker 1: is it? Why is it so poisonous? Well, it all

429
00:23:51,320 --> 00:23:55,600
Speaker 1: comes down to vitamin A. Interestingly enough, vitamin A people

430
00:23:55,680 --> 00:23:59,120
Speaker 1: take pills of that. It's in carrots. It should be fine. Yeah,

431
00:23:59,160 --> 00:24:00,560
Speaker 1: I mean, I mean we've been and it being in

432
00:24:00,600 --> 00:24:02,560
Speaker 1: some of like being one of the pro who's to

433
00:24:03,040 --> 00:24:05,040
Speaker 1: some of the foods that we're mentioning in this episode.

434
00:24:05,040 --> 00:24:08,880
Speaker 1: But because a vitamin A is important for eyesight, reproduction,

435
00:24:09,240 --> 00:24:14,040
Speaker 1: fetal development, growth, immune response and the sellular formation of tissue.

436
00:24:14,119 --> 00:24:16,000
Speaker 1: Can that's key? Can I go on a little side

437
00:24:16,000 --> 00:24:18,440
Speaker 1: tangent here? This is the thing I had to research

438
00:24:18,480 --> 00:24:21,160
Speaker 1: for a brain stuff video once. It's a myth that

439
00:24:21,320 --> 00:24:25,960
Speaker 1: vitamin A increases your eyesight beyond normal capacity. Okay, this

440
00:24:26,080 --> 00:24:27,800
Speaker 1: is the whole Like if you eat enough carrots to

441
00:24:27,920 --> 00:24:30,760
Speaker 1: improve your eyesight. Right. What is true is that vitamin

442
00:24:30,800 --> 00:24:33,000
Speaker 1: A and carrots are a good source of vitamin A,

443
00:24:33,040 --> 00:24:36,080
Speaker 1: though plenty of other vegetables are too. Anything has beta

444
00:24:36,119 --> 00:24:40,240
Speaker 1: caroteen in it, as like spinach is great too. Uh.

445
00:24:40,440 --> 00:24:44,160
Speaker 1: They will help maintain normal vision, but they're not gonna

446
00:24:44,400 --> 00:24:49,600
Speaker 1: upgrade your vision above the baseline. Okay, alright, good to know. Now,

447
00:24:49,960 --> 00:24:51,760
Speaker 1: if you like me to take a lot of vitamins,

448
00:24:52,160 --> 00:24:54,600
Speaker 1: you probably noticed that on days when you take extra vitamins,

449
00:24:54,800 --> 00:24:57,480
Speaker 1: you end up with, you know, just splendidly golden urine.

450
00:24:58,440 --> 00:25:02,160
Speaker 1: Extra vitamins lee your body. Um. And that's the case

451
00:25:02,160 --> 00:25:04,440
Speaker 1: with the number of items. They simply dissolve in water

452
00:25:04,560 --> 00:25:08,000
Speaker 1: leave your body in urine. A. However, vitamin A only

453
00:25:08,040 --> 00:25:11,000
Speaker 1: dissolves in fat, so that means it does an exit

454
00:25:11,040 --> 00:25:13,680
Speaker 1: the body and urine instead it collects in the body's

455
00:25:13,720 --> 00:25:17,360
Speaker 1: filtration oregan the liver where it can reach toxic levels,

456
00:25:17,760 --> 00:25:20,679
Speaker 1: and generally this occurs over a pro long period of time,

457
00:25:21,200 --> 00:25:23,320
Speaker 1: and if it does get out of control, then you

458
00:25:23,400 --> 00:25:27,480
Speaker 1: end up with chronic hyper vitaminosis A, and that in

459
00:25:27,560 --> 00:25:31,200
Speaker 1: humans involves all the various symptoms that we've already mentioned.

460
00:25:31,720 --> 00:25:35,720
Speaker 1: That sounds pretty horrible. So so wait a minute. How

461
00:25:35,800 --> 00:25:37,919
Speaker 1: much polar bear liver do you have to eat for

462
00:25:37,960 --> 00:25:39,960
Speaker 1: it to be dangerous? All right? Well, well, to put

463
00:25:39,960 --> 00:25:43,920
Speaker 1: it in in context here, uh, an average healthy human

464
00:25:43,960 --> 00:25:48,240
Speaker 1: liver contains five hundred and seventy five international units of

465
00:25:48,359 --> 00:25:52,240
Speaker 1: vitamin A program while a polar bears liver contains between

466
00:25:52,320 --> 00:25:57,120
Speaker 1: twenty four thousand and thirty five thousand international units per gram.

467
00:25:57,280 --> 00:26:00,600
Speaker 1: So you compare that to the tolerable upper level of

468
00:26:00,720 --> 00:26:03,760
Speaker 1: vitamin A in tank for a healthy adult human, that's

469
00:26:03,840 --> 00:26:08,520
Speaker 1: ten thousand I U like supercharging your vitamin A consumption

470
00:26:08,600 --> 00:26:12,960
Speaker 1: to just absurd levels. Why is there this much vitamin

471
00:26:13,000 --> 00:26:15,560
Speaker 1: A and a polar bear liver? Well, it all comes down,

472
00:26:16,200 --> 00:26:18,359
Speaker 1: I mean a lot of it comes down to the

473
00:26:18,520 --> 00:26:23,200
Speaker 1: hostile environment than necessary biological adaptations. So in the case

474
00:26:23,240 --> 00:26:26,800
Speaker 1: of the bear, the bear doesn't need that much vitamin

475
00:26:26,840 --> 00:26:28,960
Speaker 1: A in its diet. You put a bear in a

476
00:26:29,040 --> 00:26:31,400
Speaker 1: in a zoo, it can get by with with far

477
00:26:31,520 --> 00:26:36,000
Speaker 1: lower quantities of vitamin A. But in its natural environment,

478
00:26:36,760 --> 00:26:41,520
Speaker 1: bears are eating a lot of bearded seals, ring seals,

479
00:26:41,560 --> 00:26:44,159
Speaker 1: both of which store high levels of vitamin A in

480
00:26:44,240 --> 00:26:47,000
Speaker 1: their livers and blubber. Uh. And a lot of this

481
00:26:47,000 --> 00:26:50,080
Speaker 1: seems to have to do with the the again, the

482
00:26:50,200 --> 00:26:53,280
Speaker 1: role that vitamin A plays and growth and naval development,

483
00:26:53,520 --> 00:26:56,359
Speaker 1: so that the seals need all that extra vitamin A

484
00:26:56,400 --> 00:27:00,320
Speaker 1: in order to advance their vulnerable pups into a more

485
00:27:00,640 --> 00:27:04,280
Speaker 1: survivable stage. So it all comes down to the polar

486
00:27:04,320 --> 00:27:06,399
Speaker 1: bear needs to eat those seals. It needs to to

487
00:27:06,400 --> 00:27:09,000
Speaker 1: tolerate high levels of vitamin A, so it is evolved

488
00:27:09,080 --> 00:27:11,440
Speaker 1: to roll with higher levels of vitamin A. It can

489
00:27:11,480 --> 00:27:14,800
Speaker 1: store those higher levels of vitamin A in its filtration system,

490
00:27:14,840 --> 00:27:18,440
Speaker 1: in its liver. It's when we eat its filtration system.

491
00:27:18,480 --> 00:27:20,720
Speaker 1: If when we eat its liver we end up with

492
00:27:20,800 --> 00:27:24,119
Speaker 1: quantities of vitamin A that we have totally not evolved

493
00:27:24,280 --> 00:27:26,680
Speaker 1: to deal with. You know, this might be a different

494
00:27:26,800 --> 00:27:29,399
Speaker 1: kind of category of food than our others where I

495
00:27:29,640 --> 00:27:31,680
Speaker 1: would say, you know, if if you're having your food

496
00:27:31,720 --> 00:27:34,200
Speaker 1: prepared by somebody who knows what they're doing. Aki fruit

497
00:27:34,280 --> 00:27:37,360
Speaker 1: and Hakarl, go for it. I'd probably say, don't eat

498
00:27:37,359 --> 00:27:40,640
Speaker 1: a polar bear. Yeah, it's hard for me to get

499
00:27:40,880 --> 00:27:44,040
Speaker 1: given the polar bear is recent plight. Uh. Yeah, I

500
00:27:44,040 --> 00:27:45,960
Speaker 1: can't get excited about the idea of eating one of

501
00:27:45,960 --> 00:27:49,240
Speaker 1: these creatures. I mean, unless it's eat or be eaten. Uh.

502
00:27:49,320 --> 00:27:52,640
Speaker 1: Certainly in the survival okay, survivalist case, Uh, they would

503
00:27:52,680 --> 00:27:54,840
Speaker 1: say eat the polar bear, but know what you're doing,

504
00:27:55,000 --> 00:27:56,879
Speaker 1: not the liver, not the liver, and don't feed it

505
00:27:56,920 --> 00:28:00,680
Speaker 1: to a dog, et cetera. And it's just a little

506
00:28:00,680 --> 00:28:04,680
Speaker 1: fun fact. I once wrote a short story in which

507
00:28:04,720 --> 00:28:09,240
Speaker 1: Captain Sir Richard Francis Burton meets Frankenstein, or actually he

508
00:28:09,280 --> 00:28:13,359
Speaker 1: ends up with meeting Frankenstein's monster, I believe, and the

509
00:28:13,400 --> 00:28:17,840
Speaker 1: creature in this particular story, I had him consumed polar

510
00:28:17,840 --> 00:28:20,040
Speaker 1: bear liver and that's how he gets all this figured

511
00:28:20,040 --> 00:28:22,880
Speaker 1: and gross. Wow, I'd like to read that, dude. It's

512
00:28:22,880 --> 00:28:24,760
Speaker 1: out there somewhere. Maybe I'll have to throw up a

513
00:28:24,760 --> 00:28:28,240
Speaker 1: link somewhere. Okay, Well, oh wait, it looks like another

514
00:28:28,280 --> 00:28:31,600
Speaker 1: course is arriving. What do we have here, Well, it's

515
00:28:31,640 --> 00:28:34,760
Speaker 1: a very beautiful plate. It's an ornately decorated plate, and

516
00:28:34,800 --> 00:28:39,959
Speaker 1: it's covered in very thinly sliced, pale, translucent sashimi, tiny,

517
00:28:40,120 --> 00:28:44,800
Speaker 1: just tiny tissue, thin slices of fish. It looks good.

518
00:28:45,800 --> 00:28:49,040
Speaker 1: So imagine you are in this scenario. You're sitting down

519
00:28:49,040 --> 00:28:50,920
Speaker 1: to a plate that looks like this, and you know

520
00:28:51,000 --> 00:28:53,239
Speaker 1: it does look good. So it looks so good you

521
00:28:53,280 --> 00:28:57,720
Speaker 1: eat the whole plate by yourself. But what would you

522
00:28:57,840 --> 00:28:59,960
Speaker 1: do if you're just eating a big plate of suit

523
00:29:00,040 --> 00:29:05,120
Speaker 1: she and then suddenly you start feeling some strange sensations. Uh, well,

524
00:29:05,160 --> 00:29:08,960
Speaker 1: I generally do. But generally that's just the saki. Oh yeah,

525
00:29:09,040 --> 00:29:11,880
Speaker 1: well that's a different thing entirely. Know that this would

526
00:29:11,880 --> 00:29:14,560
Speaker 1: be more like a you're sitting at the table and

527
00:29:14,600 --> 00:29:17,840
Speaker 1: there's kind of a burning and tingling on the lips,

528
00:29:19,040 --> 00:29:21,800
Speaker 1: and then it kind of turns into some pins and

529
00:29:21,880 --> 00:29:26,280
Speaker 1: needles pricking at the lips, tongue, mouth, the throat. Okay,

530
00:29:26,360 --> 00:29:28,840
Speaker 1: that's a problem. Yeah, And then suddenly you might start

531
00:29:28,880 --> 00:29:31,360
Speaker 1: to lose some coordination. That might still be the saki,

532
00:29:31,440 --> 00:29:34,840
Speaker 1: could be, but it starts to feel more like there's

533
00:29:34,880 --> 00:29:38,240
Speaker 1: a nervous system disruption going on throughout your body. You

534
00:29:38,240 --> 00:29:41,240
Speaker 1: you eventually collapse to the floor. That's bad. Yeah, And

535
00:29:41,320 --> 00:29:44,200
Speaker 1: you find your muscles are very weak and sluggish, and

536
00:29:44,240 --> 00:29:47,280
Speaker 1: eventually you are mostly unable to move your body of

537
00:29:47,360 --> 00:29:51,520
Speaker 1: your own free will. And then the vomiting begins, leaving

538
00:29:51,520 --> 00:29:55,720
Speaker 1: you barely able to order seconds on the big dish. Now,

539
00:29:55,760 --> 00:29:58,680
Speaker 1: this is a worst case scenario leading up potentially to

540
00:29:58,880 --> 00:30:05,200
Speaker 1: death in the event of improperly prepared fugu or puffer fish. Now,

541
00:30:05,320 --> 00:30:08,360
Speaker 1: I again, like the other cases, I don't want a

542
00:30:08,400 --> 00:30:11,280
Speaker 1: bad mouth a perfectly good food if it's prepared well

543
00:30:11,320 --> 00:30:15,200
Speaker 1: and and fugu is a perfectly excellent sushi fish, and

544
00:30:15,280 --> 00:30:19,000
Speaker 1: it's not inherently dangerous wind served the right way, when

545
00:30:19,040 --> 00:30:21,720
Speaker 1: prepared by a trained chef who knows what they're doing,

546
00:30:21,760 --> 00:30:23,960
Speaker 1: who has a license to prepare this kind of food.

547
00:30:24,280 --> 00:30:27,880
Speaker 1: And since the introduction the introduction of protective measures like

548
00:30:27,920 --> 00:30:31,320
Speaker 1: government restrictions on who's allowed to prepare and serve fugu,

549
00:30:31,400 --> 00:30:34,880
Speaker 1: fugu poisonings and deaths have been rare. But there is

550
00:30:34,880 --> 00:30:38,320
Speaker 1: a reason that these protective measures have been put in place.

551
00:30:39,000 --> 00:30:42,960
Speaker 1: I've read that sometimes in Japan or maybe in certain places,

552
00:30:42,960 --> 00:30:47,520
Speaker 1: fugu is known by the nickname tepo meaning gun and

553
00:30:47,800 --> 00:30:50,960
Speaker 1: like so like gun sushi, and that kind of makes

554
00:30:50,960 --> 00:30:53,840
Speaker 1: sense us. So, some organs in the puffer fish are

555
00:30:54,240 --> 00:30:59,920
Speaker 1: naturally equipped with tetra detoxin, which is an extremely potent neurotoxin.

556
00:31:00,080 --> 00:31:02,760
Speaker 1: You all talked about tetra to toxin on the show before.

557
00:31:02,800 --> 00:31:04,160
Speaker 1: I feel like it's come up a time or two

558
00:31:04,840 --> 00:31:08,920
Speaker 1: in passing. It's very, very toxic by mass ingested. It's

559
00:31:08,960 --> 00:31:13,000
Speaker 1: reportedly about a hundred times as toxic as potassium cyanide.

560
00:31:13,960 --> 00:31:16,640
Speaker 1: So you at least the scene in the James Bond

561
00:31:16,680 --> 00:31:19,280
Speaker 1: movie where the bad guy, you know, he's committing suicide

562
00:31:19,280 --> 00:31:22,240
Speaker 1: with the cyanide pill, he would need a tetra to

563
00:31:22,280 --> 00:31:25,640
Speaker 1: toxin pill one one hundred the size of the cyanide

564
00:31:25,640 --> 00:31:28,040
Speaker 1: pill be very easy to hide in a little compartment.

565
00:31:28,600 --> 00:31:30,959
Speaker 1: But anyway, tetra to toxin, what does it duty? Why?

566
00:31:31,040 --> 00:31:33,680
Speaker 1: Why does it cause all these problems? Essentially, it works

567
00:31:33,680 --> 00:31:38,400
Speaker 1: by messing up communication between the bodies, nerves and muscles

568
00:31:38,440 --> 00:31:43,000
Speaker 1: by blocking sodium ion channels uh and uh. And this

569
00:31:43,040 --> 00:31:47,000
Speaker 1: can lead to paralysis. Especially. The really creepy thing I've

570
00:31:47,040 --> 00:31:51,360
Speaker 1: heard is that it's conscious paralysis. That sounds especially horrifying.

571
00:31:51,880 --> 00:31:54,920
Speaker 1: You don't yeah, like you're you're aware of what's going on.

572
00:31:55,000 --> 00:31:58,360
Speaker 1: It doesn't necessarily knock you unconscious, but you can't move

573
00:31:59,000 --> 00:32:02,680
Speaker 1: and you you might might be having trouble breathing, having

574
00:32:02,720 --> 00:32:08,040
Speaker 1: a fast beating or irregularly beating heart. It sounds very scary,

575
00:32:08,080 --> 00:32:12,000
Speaker 1: but like I said, if this is properly prepared foogu meat,

576
00:32:12,080 --> 00:32:14,200
Speaker 1: this this is not a problem you should have. You

577
00:32:14,200 --> 00:32:17,680
Speaker 1: you'll find this tetra to toxin and especially high concentrations

578
00:32:17,680 --> 00:32:21,400
Speaker 1: in the fishes liver and go nads. So the chef

579
00:32:21,440 --> 00:32:24,320
Speaker 1: who knows what he or she is doing can cut

580
00:32:24,320 --> 00:32:26,480
Speaker 1: around the right parts of the fish, knows what to

581
00:32:26,520 --> 00:32:28,360
Speaker 1: do to prepare it right. They're not going to serve

582
00:32:28,400 --> 00:32:30,720
Speaker 1: you the parts that are going to kill you. But

583
00:32:31,480 --> 00:32:35,400
Speaker 1: what happens when when I don't know things go wrong?

584
00:32:35,600 --> 00:32:39,800
Speaker 1: When somebody doesn't know what they're doing, Uh, it's not pretty.

585
00:32:39,840 --> 00:32:41,880
Speaker 1: I wanted to read from a little case study of

586
00:32:41,920 --> 00:32:46,120
Speaker 1: fugu poisoning from nine that was hosted on a report

587
00:32:46,200 --> 00:32:48,880
Speaker 1: on the CDC website. So this is a case where

588
00:32:49,840 --> 00:32:53,240
Speaker 1: and there were three guys hanging out and they get

589
00:32:53,320 --> 00:32:56,360
Speaker 1: some fugu that was I believe shipped to them from

590
00:32:56,400 --> 00:33:01,400
Speaker 1: a friend in Japan. Yeah, and they're like, well, let's

591
00:33:01,440 --> 00:33:04,520
Speaker 1: try it out. So here's one of the cases. So

592
00:33:04,680 --> 00:33:07,000
Speaker 1: case one is a twenty three year old man who

593
00:33:07,080 --> 00:33:09,520
Speaker 1: he ate a piece of fougo quote the size of

594
00:33:09,520 --> 00:33:13,480
Speaker 1: a quarter approximately one quarter ounce, so that's not that much.

595
00:33:13,920 --> 00:33:17,080
Speaker 1: About ten or fifteen minutes later, it says he had

596
00:33:17,160 --> 00:33:21,920
Speaker 1: onset of tingling in his mouth and lips, followed by dizziness, fatigue, headache,

597
00:33:22,120 --> 00:33:26,240
Speaker 1: a constricted feeling in his throat, difficulty speaking, tightness in

598
00:33:26,280 --> 00:33:31,440
Speaker 1: his upper chest, facial flushing, shaking, nausea, and vomiting. His

599
00:33:31,600 --> 00:33:35,040
Speaker 1: legs weakened, and he collapsed on examination in the e

600
00:33:35,160 --> 00:33:38,640
Speaker 1: D his blood pressure was a hundred and fifty over ninety,

601
00:33:39,280 --> 00:33:42,160
Speaker 1: heart rate was a hundred and seventeen beats per minute,

602
00:33:42,240 --> 00:33:45,480
Speaker 1: respiratory rate twenty two per minute uh, and he had

603
00:33:45,520 --> 00:33:47,680
Speaker 1: a slightly elevated temperature. And there there were a couple

604
00:33:47,800 --> 00:33:50,720
Speaker 1: other guys who had the same thing. Uh. One of

605
00:33:50,760 --> 00:33:53,760
Speaker 1: them reported that he noticed a tingling in his tongue

606
00:33:53,760 --> 00:33:56,000
Speaker 1: in the right side of his mouth, followed by quote

607
00:33:56,440 --> 00:34:02,520
Speaker 1: light feeling, anxiety, and thoughts of dying. It induces thoughts

608
00:34:02,600 --> 00:34:05,760
Speaker 1: of dying. It's kind of interesting, or maybe this is

609
00:34:05,800 --> 00:34:07,960
Speaker 1: maybe he just knew what was up at that point

610
00:34:08,040 --> 00:34:10,800
Speaker 1: he's like, oh, yeah, I just dates some fugu time

611
00:34:10,840 --> 00:34:13,080
Speaker 1: to have thoughts of dying. Yeah. I wonder if he

612
00:34:13,120 --> 00:34:16,560
Speaker 1: went into that scenario, you know, knowing the because that's

613
00:34:16,560 --> 00:34:18,320
Speaker 1: it seems to be one of the attractive things about

614
00:34:18,320 --> 00:34:21,200
Speaker 1: the fish, about the quote the gun, right, is that

615
00:34:21,480 --> 00:34:23,560
Speaker 1: it is there's a sense of danger to it. Yes,

616
00:34:23,640 --> 00:34:26,279
Speaker 1: it's it's uh in this sense, it's not just a

617
00:34:26,320 --> 00:34:29,880
Speaker 1: really tasty food, but it's kind of a thrill experience

618
00:34:30,000 --> 00:34:33,160
Speaker 1: with the knowledge that you know, oh, if this goes wrong,

619
00:34:33,200 --> 00:34:35,719
Speaker 1: we could all die. It's I don't know, maybe kind

620
00:34:35,719 --> 00:34:37,960
Speaker 1: of like bungee jumping or something. You know that it's

621
00:34:38,000 --> 00:34:41,840
Speaker 1: inherently safe if your instructor has secured everything properly, but

622
00:34:41,920 --> 00:34:44,600
Speaker 1: the thrill of knowing that maybe something could go wrong

623
00:34:44,640 --> 00:34:47,279
Speaker 1: and I could die makes it more exciting. And in

624
00:34:47,320 --> 00:34:48,880
Speaker 1: a sense it's it's kind of you need to go

625
00:34:48,880 --> 00:34:51,719
Speaker 1: into any kind of restaurant scenario and you know, you

626
00:34:51,760 --> 00:34:55,640
Speaker 1: trust that the chef knows what they're doing and yeah,

627
00:34:55,719 --> 00:34:58,160
Speaker 1: but in most cases it's the difference between like, all right,

628
00:34:58,160 --> 00:35:01,120
Speaker 1: if the food taste good and there's a good chance

629
00:35:01,160 --> 00:35:02,719
Speaker 1: that the chef knows what they're doing. Here is a

630
00:35:02,760 --> 00:35:07,200
Speaker 1: case where it's it's live or die. But but then again,

631
00:35:07,440 --> 00:35:09,080
Speaker 1: this is something we touched on at the beginning of

632
00:35:09,080 --> 00:35:11,319
Speaker 1: the episode. But I don't think this is inherently all

633
00:35:11,360 --> 00:35:17,320
Speaker 1: that different from very mundane, familiar foods, not just interesting delicacies.

634
00:35:17,480 --> 00:35:21,000
Speaker 1: It's like, you go to eat a hamburger and if

635
00:35:21,040 --> 00:35:24,680
Speaker 1: this is you know, maybe uh meat that was ground

636
00:35:24,840 --> 00:35:29,640
Speaker 1: under unclean facilities and it was served to you undercooked,

637
00:35:29,840 --> 00:35:33,120
Speaker 1: and you know, the right set of circumstances line up

638
00:35:33,160 --> 00:35:35,560
Speaker 1: with people failing to do their jobs right and giving

639
00:35:35,560 --> 00:35:39,240
Speaker 1: you safe food. Yes, this could kill you too, Yeah yeah. Indeed,

640
00:35:39,239 --> 00:35:41,960
Speaker 1: like most of the items were discussing here today, they

641
00:35:42,000 --> 00:35:46,560
Speaker 1: are extreme and exotic examples of a truth that spreads

642
00:35:46,640 --> 00:35:50,480
Speaker 1: just across the menu for humans. But I wanted to

643
00:35:50,520 --> 00:35:52,880
Speaker 1: return to this case. These three guys who got foogu

644
00:35:52,920 --> 00:35:55,480
Speaker 1: poisoning in nine. Now, this isn't the only case of

645
00:35:55,520 --> 00:35:57,759
Speaker 1: food poisoning it It happens every now and then, but

646
00:35:57,840 --> 00:35:59,719
Speaker 1: this was the one case I looked at. All three

647
00:35:59,719 --> 00:36:03,319
Speaker 1: of these guys survived, so it's not necessarily a death

648
00:36:03,360 --> 00:36:06,200
Speaker 1: sentence even if you do get the poisoning. All three

649
00:36:06,239 --> 00:36:10,719
Speaker 1: were treated with intravenous hydration gastric lovage that means like

650
00:36:10,760 --> 00:36:13,960
Speaker 1: stomach pumping and cleaning the inside of your stomach. And

651
00:36:13,960 --> 00:36:16,759
Speaker 1: and activated charcoal, which I think the idea is that

652
00:36:16,840 --> 00:36:19,840
Speaker 1: the the toxins that were still in the digestive system

653
00:36:19,880 --> 00:36:24,560
Speaker 1: would bind the charcoal rather than entering the body's chemistry.

654
00:36:24,880 --> 00:36:28,520
Speaker 1: So another interesting fact about the tetra detoxin and fugu

655
00:36:28,600 --> 00:36:30,880
Speaker 1: and some there are other sea creatures that have tetra

656
00:36:30,960 --> 00:36:34,719
Speaker 1: detoxin to like blue ringed octopus and stuff. Uh, the

657
00:36:34,960 --> 00:36:39,400
Speaker 1: puffer fish raised in aquariums with clean water tend to

658
00:36:39,440 --> 00:36:42,800
Speaker 1: be non toxic. Okay, Well, that would lead one to

659
00:36:42,880 --> 00:36:46,239
Speaker 1: believe that they're acquiring these toxic property from something in

660
00:36:46,280 --> 00:36:49,720
Speaker 1: their diet exactly you see with a number of different animals,

661
00:36:49,760 --> 00:36:52,719
Speaker 1: including some some poison frogs from example. Yeah, and this

662
00:36:52,760 --> 00:36:54,880
Speaker 1: seems to be the case with the fugu. So it

663
00:36:55,120 --> 00:36:57,640
Speaker 1: what scientists think now is that they get their tetra

664
00:36:57,760 --> 00:37:02,399
Speaker 1: detoxin producing capabilities through something in their food, specifically through

665
00:37:02,480 --> 00:37:05,920
Speaker 1: eating foods containing bacteria. And it now appears to be

666
00:37:05,960 --> 00:37:09,479
Speaker 1: the case that fugu become toxic by capturing and using

667
00:37:09,520 --> 00:37:13,520
Speaker 1: tetra detoxin produced by bacteria that produced the tetra detoxin.

668
00:37:13,600 --> 00:37:16,080
Speaker 1: So they don't make the poison. They get that. They

669
00:37:16,120 --> 00:37:18,920
Speaker 1: get it from the bacteria, and they have evolved a

670
00:37:19,000 --> 00:37:22,160
Speaker 1: resistance to that poison that allows them to store it

671
00:37:22,200 --> 00:37:25,160
Speaker 1: as a defensive mechanism within their bodies. So, if you

672
00:37:25,200 --> 00:37:28,319
Speaker 1: are a spy extracting eurotoxins from a puffer fish in

673
00:37:28,400 --> 00:37:33,000
Speaker 1: order to assassinate your target, you're using essentially a third party.

674
00:37:33,239 --> 00:37:38,279
Speaker 1: There's a middleman puffer fish generation poison. Okay, but yeah,

675
00:37:38,320 --> 00:37:40,200
Speaker 1: I do want to stress one more time. I don't

676
00:37:40,239 --> 00:37:43,080
Speaker 1: want to be an alarmist about fugu. They say, you know,

677
00:37:43,200 --> 00:37:47,400
Speaker 1: the chefs who are licensed to serve fugu know what

678
00:37:47,440 --> 00:37:50,000
Speaker 1: they're doing, and it's it's supposed to be a very

679
00:37:50,000 --> 00:37:53,480
Speaker 1: safe experience. Yeah, just maybe it's just some guy in

680
00:37:53,520 --> 00:37:58,680
Speaker 1: your dorm or apartment. What I'd really what I'd really

681
00:37:58,719 --> 00:38:01,360
Speaker 1: be worried about is if you're out, i don't know,

682
00:38:01,560 --> 00:38:04,960
Speaker 1: snorkeling or something and one of your buddies catches one

683
00:38:05,120 --> 00:38:09,880
Speaker 1: and says, let me prepare some boat side sashimi for us. Yeah,

684
00:38:09,920 --> 00:38:12,279
Speaker 1: that would be a good, a good opportunity to turn

685
00:38:12,320 --> 00:38:19,600
Speaker 1: them down. Probably, what do we have next here? Oh,

686
00:38:19,640 --> 00:38:23,480
Speaker 1: we have a nice cassava roots salad and oh a

687
00:38:23,520 --> 00:38:28,759
Speaker 1: little tapioca pudding on the side. Um, now here's one

688
00:38:28,800 --> 00:38:31,360
Speaker 1: I've had before. I've had tapioca pudding. Oh yeah, I

689
00:38:31,440 --> 00:38:33,440
Speaker 1: feel like most of us have probably had tapioca pudding.

690
00:38:33,480 --> 00:38:36,239
Speaker 1: Perhaps you've had bubble tea with tapioca bubbles in it?

691
00:38:36,360 --> 00:38:38,800
Speaker 1: Is that? What that is? I believe in most cases

692
00:38:38,920 --> 00:38:40,680
Speaker 1: I always get the kind with the tapioca, but that

693
00:38:41,320 --> 00:38:44,359
Speaker 1: there may be another variety that is available as well.

694
00:38:44,520 --> 00:38:47,319
Speaker 1: I've never liked bubble tea. I found it kind of gross, Like,

695
00:38:47,360 --> 00:38:50,680
Speaker 1: why do you want little lumps in the stuff you're drinking?

696
00:38:50,920 --> 00:38:54,759
Speaker 1: I need flavorful fold lumps in my beverages. I I

697
00:38:54,840 --> 00:38:59,480
Speaker 1: kind of dig it. Robert lamb endorser of lumps. Yeah. U.

698
00:39:00,040 --> 00:39:03,640
Speaker 1: Tapioca itself has its roots, if you will, in the

699
00:39:03,680 --> 00:39:07,360
Speaker 1: cassava root. So cassava is cultivated throughout the tropical world

700
00:39:07,600 --> 00:39:11,400
Speaker 1: for its roots, which are just superstarchy. They contain nearly

701
00:39:11,440 --> 00:39:15,840
Speaker 1: the maximum theoretical concentration of of starch on a dry

702
00:39:15,960 --> 00:39:19,560
Speaker 1: weight basis among food crops. So we're we're exceeding potato

703
00:39:19,640 --> 00:39:22,799
Speaker 1: territory here. Yeah. Um, And you can think of them

704
00:39:22,800 --> 00:39:26,359
Speaker 1: in terms of potato. There essentially like a tropical potato. Uh,

705
00:39:26,560 --> 00:39:31,040
Speaker 1: fresh roots contain about starch, very little protein. But yeah,

706
00:39:31,040 --> 00:39:33,160
Speaker 1: they have a number of different uses. They're used to

707
00:39:33,520 --> 00:39:37,120
Speaker 1: produce a cassava flour. So you get breads, you get tapioca,

708
00:39:37,680 --> 00:39:40,640
Speaker 1: you can get a laundry starch derive a laundry starch

709
00:39:40,719 --> 00:39:43,919
Speaker 1: from it. Uh, there's an alcoholic beverages that are made

710
00:39:43,920 --> 00:39:47,360
Speaker 1: from it, of course there are, yeah, and uh oh yeah,

711
00:39:47,400 --> 00:39:52,840
Speaker 1: there's also a cyanide producing sugar derivative that occurs in

712
00:39:53,000 --> 00:39:57,160
Speaker 1: varying amounts in most varieties of cassava. Wait wait, wait

713
00:39:57,200 --> 00:40:03,279
Speaker 1: wait cyanide. Yeah, so there's yeah, essentially cyanide in the cassava. Well,

714
00:40:03,360 --> 00:40:06,040
Speaker 1: good thing, there'd have to be as a hundred times

715
00:40:06,040 --> 00:40:07,360
Speaker 1: as much of that as there would be a the

716
00:40:07,400 --> 00:40:12,480
Speaker 1: tetrator toxin. Yeah, it's um. Just to back up a

717
00:40:12,480 --> 00:40:16,080
Speaker 1: little bit, Cassava probably was first cultivated by the Maya

718
00:40:16,400 --> 00:40:19,960
Speaker 1: and the Yucatanda peninsula, so quite a while ago. There's

719
00:40:19,960 --> 00:40:22,080
Speaker 1: been a lot of cultivation of this, a lot of

720
00:40:22,080 --> 00:40:24,640
Speaker 1: time for for humans to work out the kinks to

721
00:40:24,719 --> 00:40:27,239
Speaker 1: know what to eat what not to eat. Um. And

722
00:40:27,280 --> 00:40:30,319
Speaker 1: even back then, they developed a complex refining system to

723
00:40:30,440 --> 00:40:34,600
Speaker 1: remove poison from the plant by grating, pressing, and heating

724
00:40:34,640 --> 00:40:39,000
Speaker 1: the tubers, okay, and then they also they also used

725
00:40:39,280 --> 00:40:42,760
Speaker 1: some of the poison for darts and arrows. So basically,

726
00:40:42,760 --> 00:40:44,880
Speaker 1: you want to avoid the leaves, which have the highest

727
00:40:44,880 --> 00:40:51,200
Speaker 1: concentration of these cyanogenic glucosides, and you also want to

728
00:40:51,320 --> 00:40:54,680
Speaker 1: peel the roots as well, because the peel is also

729
00:40:54,800 --> 00:40:58,200
Speaker 1: fairly potent. But all the nutritions in the outside I know,

730
00:40:58,400 --> 00:41:01,560
Speaker 1: Oh no, wait, that's carrots. I mean I always when

731
00:41:01,560 --> 00:41:05,719
Speaker 1: I'm eating something, say, um, like a potato or what

732
00:41:05,840 --> 00:41:09,319
Speaker 1: is that delicious kind of German cross between an art

733
00:41:09,320 --> 00:41:12,799
Speaker 1: of choke and a sun choke. Yeah, I love sun chokes,

734
00:41:12,840 --> 00:41:14,480
Speaker 1: but I love the texture of the sun choke. I

735
00:41:14,480 --> 00:41:16,920
Speaker 1: would never want to eat a peeled sunchoke. But apparently

736
00:41:17,080 --> 00:41:21,080
Speaker 1: most methods call for peeling the cassava roote just to

737
00:41:21,239 --> 00:41:25,600
Speaker 1: avoid any potential poisoning UM. On top of this, cooking

738
00:41:25,600 --> 00:41:30,799
Speaker 1: the cassava tends to remove the toxicity UM, and adequately

739
00:41:30,840 --> 00:41:34,719
Speaker 1: processed cassava flour and cassava based products have a very

740
00:41:34,800 --> 00:41:39,359
Speaker 1: low cyanide content and are just very safe to eat. Okay,

741
00:41:39,520 --> 00:41:41,400
Speaker 1: So this is this is one of these foods, and

742
00:41:41,400 --> 00:41:43,800
Speaker 1: I believe there are other foods like this that are

743
00:41:43,880 --> 00:41:47,359
Speaker 1: sort of standard saples that are fine once they've been

744
00:41:47,400 --> 00:41:50,319
Speaker 1: cooked properly, but you wouldn't want to eat them raw.

745
00:41:50,640 --> 00:41:53,560
Speaker 1: Are Lima beans also in that cara beans are off

746
00:41:53,640 --> 00:41:55,920
Speaker 1: are also on the list of things that, yeah, you

747
00:41:55,960 --> 00:41:58,440
Speaker 1: definitely want to kick cook. I want to say red

748
00:41:58,719 --> 00:42:02,400
Speaker 1: beans as well. Red a de beans uh as well

749
00:42:02,520 --> 00:42:05,839
Speaker 1: are also on that list. Yeah, just things where you know,

750
00:42:06,200 --> 00:42:08,799
Speaker 1: we were fortunate to live in a time where long

751
00:42:08,840 --> 00:42:13,840
Speaker 1: ago people went through the painful and potentially lethal process

752
00:42:14,040 --> 00:42:17,320
Speaker 1: of figuring out which part of the plan is good

753
00:42:17,600 --> 00:42:21,239
Speaker 1: and under what circumstances is it good to eat? Uh So, yeah,

754
00:42:21,400 --> 00:42:24,920
Speaker 1: today we can enjoy tapioca putting, even though at some

755
00:42:24,960 --> 00:42:28,400
Speaker 1: point in the past um some Mayan's went to an

756
00:42:28,400 --> 00:42:31,160
Speaker 1: early grave because they had to figure out how it works.

757
00:42:31,719 --> 00:42:34,480
Speaker 1: That's something I think about often, the the the debt

758
00:42:34,600 --> 00:42:37,399
Speaker 1: we owe to our ancestors, the people of many, many

759
00:42:37,480 --> 00:42:40,120
Speaker 1: years ago who figured out what you couldn't eat and

760
00:42:40,200 --> 00:42:42,879
Speaker 1: paid for that research with their lives. Yeah. I mean,

761
00:42:42,880 --> 00:42:47,000
Speaker 1: without even getting into so many processing food processing technology,

762
00:42:47,080 --> 00:42:50,840
Speaker 1: I mean just the basic ability to turn grain into bread, etcetera.

763
00:42:50,920 --> 00:42:53,960
Speaker 1: It's just you know, I anytime I read about all

764
00:42:53,960 --> 00:42:56,400
Speaker 1: this stuff. I just imagined myself in the wilderness, starving,

765
00:42:57,160 --> 00:43:00,840
Speaker 1: trying to figure out which berries I dare eat ones

766
00:43:00,920 --> 00:43:04,279
Speaker 1: will kill me dead? Can I eat these mushrooms? I

767
00:43:04,320 --> 00:43:07,000
Speaker 1: don't know? God? Yeah, mushrooms is an entire that's an

768
00:43:07,120 --> 00:43:10,680
Speaker 1: entirely different area to consider there, because you have so

769
00:43:10,719 --> 00:43:14,960
Speaker 1: many delicious, food worthy mushrooms even in our our own

770
00:43:14,960 --> 00:43:17,759
Speaker 1: local environment here, and then so many just deadly ones

771
00:43:17,800 --> 00:43:20,200
Speaker 1: as well. Again, the rule with mushrooms is if you

772
00:43:20,320 --> 00:43:23,880
Speaker 1: really don't know, don't eat it. Yes, indeed, yes, And

773
00:43:23,920 --> 00:43:26,600
Speaker 1: people continue to learn that one the hard way. Okay, Well,

774
00:43:26,640 --> 00:43:29,080
Speaker 1: I wanted to find out though. All of these we've

775
00:43:29,080 --> 00:43:32,840
Speaker 1: talked about are are interesting to me in that they

776
00:43:33,080 --> 00:43:36,200
Speaker 1: become perfectly fine as long as you can trust the

777
00:43:36,239 --> 00:43:38,960
Speaker 1: person who prepared them. They're they're not gonna hurt you

778
00:43:39,040 --> 00:43:42,239
Speaker 1: if if you've acquired the food properly, prepared it in

779
00:43:42,239 --> 00:43:45,560
Speaker 1: the right way, and you check all the boxes, and

780
00:43:45,560 --> 00:43:47,640
Speaker 1: you're gonna be fine. But what is the food out

781
00:43:47,680 --> 00:43:52,279
Speaker 1: there that is not just interestingly dangerous in potentsia, you know,

782
00:43:52,360 --> 00:43:56,600
Speaker 1: in potential, but that that actually gets the most people. Well,

783
00:43:56,640 --> 00:43:59,520
Speaker 1: you know, prior to this episode, I might have guessed

784
00:43:59,640 --> 00:44:04,160
Speaker 1: poor yeah, you know, that could especially, yeah, or barbecue pork,

785
00:44:04,160 --> 00:44:07,160
Speaker 1: because they've been some headlines in recent years where where

786
00:44:07,160 --> 00:44:10,480
Speaker 1: there have been barbecue competitions and illness springs up. So

787
00:44:10,520 --> 00:44:12,600
Speaker 1: that would have been that would have been my guests. Well,

788
00:44:12,640 --> 00:44:15,719
Speaker 1: there was one report from September of two thousand nine

789
00:44:15,719 --> 00:44:18,040
Speaker 1: that the f d A issued, and it was it

790
00:44:18,160 --> 00:44:20,840
Speaker 1: was a list of the top ten most dangerous foods

791
00:44:20,840 --> 00:44:23,600
Speaker 1: in the United States at the time, based on the

792
00:44:23,680 --> 00:44:27,640
Speaker 1: number and severity of food poisoning outbreaks by food vector.

793
00:44:28,080 --> 00:44:31,200
Speaker 1: So not just like three guys eating fugu and stealing

794
00:44:31,239 --> 00:44:34,920
Speaker 1: the headlines, but actually actual thousands of people. Yeah, so

795
00:44:34,960 --> 00:44:37,160
Speaker 1: what was the culprit? You know, is it was it fugu?

796
00:44:37,320 --> 00:44:39,960
Speaker 1: Was it aki? No? It was none of these None

797
00:44:39,960 --> 00:44:42,000
Speaker 1: of these foods we've talked about even made the list.

798
00:44:42,440 --> 00:44:49,080
Speaker 1: The real criminal was salad, a specifically leafy greens, which

799
00:44:49,320 --> 00:44:52,080
Speaker 1: you know often feels like the safest thing. I know. Yeah,

800
00:44:52,120 --> 00:44:55,240
Speaker 1: as the Simpsons once observed, you don't make friends with salad,

801
00:44:55,360 --> 00:44:59,560
Speaker 1: especially if the salad is funneling listeria into your friends bodies.

802
00:45:00,160 --> 00:45:02,160
Speaker 1: Uh So, I want to read from the report. They

803
00:45:02,200 --> 00:45:05,560
Speaker 1: say iceberg let us, romaine let us, leaf let us

804
00:45:05,600 --> 00:45:08,400
Speaker 1: butter let us, baby leaf let us, immature let us,

805
00:45:08,440 --> 00:45:14,280
Speaker 1: or leafy greens, eskarrol in, dive, spring mix, spinach, cabbage, kale, arugula,

806
00:45:14,480 --> 00:45:18,920
Speaker 1: or shard account for of all the outbreaks linked to

807
00:45:19,000 --> 00:45:22,160
Speaker 1: the f d A Top ten UH. Those outbreaks sickened

808
00:45:22,200 --> 00:45:25,839
Speaker 1: over thirteen thousand, five hundred and sixty eight people who

809
00:45:25,840 --> 00:45:29,160
Speaker 1: were reported to have become ill, almost thirty percent of

810
00:45:29,280 --> 00:45:32,400
Speaker 1: all the reported illnesses caused by the f d A

811
00:45:32,520 --> 00:45:35,120
Speaker 1: Top ten UH. I don't know if it's still the

812
00:45:35,160 --> 00:45:37,360
Speaker 1: same today as it was in two thousand nine. I

813
00:45:37,800 --> 00:45:40,719
Speaker 1: hope this has changed in the past six years or so.

814
00:45:41,560 --> 00:45:44,719
Speaker 1: But as for food that not only sickened people but

815
00:45:44,920 --> 00:45:47,720
Speaker 1: killed them, I tried to look up food poisoning outbreaks

816
00:45:47,719 --> 00:45:49,719
Speaker 1: with the most fatalities to see if there was a

817
00:45:49,800 --> 00:45:51,719
Speaker 1: running thread, but I couldn't find one. It seems like

818
00:45:51,800 --> 00:45:55,279
Speaker 1: it was all over the place, and meats, cheeses, vegetables,

819
00:45:55,360 --> 00:45:59,799
Speaker 1: packaged food products like peanut, butter, bag spinach. I mean,

820
00:46:00,040 --> 00:46:04,560
Speaker 1: it seems like no matter where you turn, something that

821
00:46:04,600 --> 00:46:08,200
Speaker 1: you're probably consuming could kill you if something has failed

822
00:46:08,280 --> 00:46:11,840
Speaker 1: somewhere in the process between the farm and your face.

823
00:46:12,239 --> 00:46:14,000
Speaker 1: So what you're saying is that We could have many

824
00:46:14,040 --> 00:46:18,000
Speaker 1: more six course dinners like this one if listeners choose

825
00:46:18,040 --> 00:46:21,239
Speaker 1: to uh to attend it with us, right. But I'd

826
00:46:21,280 --> 00:46:23,960
Speaker 1: say the real takeaway here is that I think the

827
00:46:24,320 --> 00:46:28,000
Speaker 1: most dangerous foods are not the kinds of foods, uh

828
00:46:28,080 --> 00:46:32,200
Speaker 1: that that make people feel uneasy because they're unfamiliar, you know,

829
00:46:32,719 --> 00:46:36,160
Speaker 1: delicacies from other countries that many Americans wouldn't be familiar with.

830
00:46:36,680 --> 00:46:39,319
Speaker 1: That They're going to be things that you eat every day. Yeah,

831
00:46:39,320 --> 00:46:42,279
Speaker 1: things without that overt danger factor, but still with a

832
00:46:42,440 --> 00:46:46,879
Speaker 1: very inherent uh sense of danger if not prepared with

833
00:46:47,200 --> 00:46:51,959
Speaker 1: you know, a monicum of of decency and in awareness. Now,

834
00:46:52,080 --> 00:46:54,400
Speaker 1: let me let me offer a caveat even to the

835
00:46:54,440 --> 00:46:56,879
Speaker 1: last thing about salad. I I hope you don't take

836
00:46:56,920 --> 00:47:00,600
Speaker 1: this as a recommendation to stop eating salad. You know,

837
00:47:00,680 --> 00:47:02,759
Speaker 1: leafy greens are a wonderful thing we have as part

838
00:47:02,760 --> 00:47:06,120
Speaker 1: of your diet. And here's my recommendation. Don't buy the

839
00:47:06,160 --> 00:47:09,319
Speaker 1: pre bagged, pre wash stuff and just eat it straight up.

840
00:47:09,560 --> 00:47:11,959
Speaker 1: Buy ahead of let us cut it up and wash

841
00:47:12,000 --> 00:47:14,919
Speaker 1: it yourself. Get you a salad spinner. It's worth the work.

842
00:47:14,960 --> 00:47:16,879
Speaker 1: It's very nice. I don't know, that's a lot of work. Joe,

843
00:47:16,960 --> 00:47:19,600
Speaker 1: I kind of like just opening the bag, dumping it

844
00:47:19,760 --> 00:47:21,600
Speaker 1: and then opening the little packets and then I have

845
00:47:21,719 --> 00:47:25,879
Speaker 1: a salad. But well, okay, and no accounting for keeps

846
00:47:25,880 --> 00:47:29,400
Speaker 1: me from dying. I guess I'll try it, all right.

847
00:47:29,480 --> 00:47:31,040
Speaker 1: So there you have it. Uh, they we're going to

848
00:47:31,080 --> 00:47:34,719
Speaker 1: clear the dishes away here. Thanks to everybody for for

849
00:47:34,800 --> 00:47:37,279
Speaker 1: joining us for this dinner. I hope you enjoyed it

850
00:47:37,320 --> 00:47:50,120
Speaker 1: as much as we did. All right, So there you

851
00:47:50,160 --> 00:47:53,040
Speaker 1: have it, Dangerous Foods Part One. There will be a

852
00:47:53,080 --> 00:47:56,560
Speaker 1: brand new part two coming out in the days ahead. Oh,

853
00:47:56,640 --> 00:47:58,799
Speaker 1: you're gonna love it. There's some good stuff in. There's

854
00:47:58,800 --> 00:48:01,760
Speaker 1: some dangerous stuff, some poison the stuff, and some misunderstood stuff.

855
00:48:01,920 --> 00:48:04,120
Speaker 1: Things we think that our poisonous that have kind of

856
00:48:04,120 --> 00:48:06,880
Speaker 1: a reputation for being bad, but maybe aren't, or at

857
00:48:06,960 --> 00:48:09,200
Speaker 1: least aren't in the way that we, you know, think

858
00:48:09,239 --> 00:48:11,920
Speaker 1: that they are. Maybe they'll just poison your mind. Yeah,

859
00:48:11,960 --> 00:48:13,879
Speaker 1: And if you want to poison your mind a little more,

860
00:48:14,080 --> 00:48:16,160
Speaker 1: head on over to stuff to Blow your Mind dot com.

861
00:48:16,160 --> 00:48:18,400
Speaker 1: That is where you will find all of our podcast episodes.

862
00:48:18,480 --> 00:48:21,560
Speaker 1: You will find links out to our various social media accounts.

863
00:48:21,560 --> 00:48:24,759
Speaker 1: You also find blog post videos, you name it all

864
00:48:24,880 --> 00:48:26,600
Speaker 1: right there, Stuff to blow your Mind dot com And

865
00:48:26,600 --> 00:48:28,759
Speaker 1: if you want to get into this directly, you can

866
00:48:28,880 --> 00:48:31,480
Speaker 1: email us. As always said, blow the mind at how

867
00:48:31,560 --> 00:48:43,520
Speaker 1: stuff works dot com for more on this and thousands

868
00:48:43,560 --> 00:49:00,000
Speaker 1: of other topics, because that how stuff works dot com.

869
00:49:00,880 --> 00:49:03,280
Speaker 1: Twined twenty fine part proper