1 00:00:03,120 --> 00:00:05,840 Speaker 1: Welcome to Stuff to Blow your Mind from how stup 2 00:00:05,920 --> 00:00:13,920 Speaker 1: works dot com. Hey you working with Stuff to below 3 00:00:13,920 --> 00:00:16,600 Speaker 1: your Mind. My name is Robert Wham and Joe McCormick. 4 00:00:16,640 --> 00:00:20,080 Speaker 1: And we're just sitting down to its little dinner here, 5 00:00:20,079 --> 00:00:23,000 Speaker 1: aren't we. Oh? Yes, I mean we get the white tablecloth. 6 00:00:23,280 --> 00:00:26,960 Speaker 1: We have all the various different dining implements here, extra 7 00:00:27,040 --> 00:00:30,000 Speaker 1: little forks and spoons that I'm unfamiliar with their for 8 00:00:30,080 --> 00:00:34,400 Speaker 1: gouging good. Good, because we have quite a feast prepared 9 00:00:34,800 --> 00:00:38,960 Speaker 1: for ourselves here today, a dangerous feast. Yeah. We wanted 10 00:00:39,000 --> 00:00:43,120 Speaker 1: to think about an interesting aspect of human life, which 11 00:00:43,200 --> 00:00:48,360 Speaker 1: is how often we put trust, trust to the very 12 00:00:48,440 --> 00:00:52,159 Speaker 1: level of life and death into people who do a 13 00:00:52,400 --> 00:00:56,840 Speaker 1: very mundane task for us, which is preparing food. Yeah, 14 00:00:57,000 --> 00:01:00,000 Speaker 1: I mean I had basic level mundane right. Yeah. Obviously 15 00:01:00,040 --> 00:01:03,160 Speaker 1: a with with the appropriate skill, it becomes our an 16 00:01:03,240 --> 00:01:05,200 Speaker 1: art form. But we tend to think of just like 17 00:01:05,240 --> 00:01:08,600 Speaker 1: the very basic idea of someone, say, opening a can 18 00:01:08,680 --> 00:01:12,040 Speaker 1: of noodles. They're cooking it up for us. It didn't 19 00:01:12,040 --> 00:01:15,800 Speaker 1: require any high science. Yeah, and even if you even 20 00:01:15,840 --> 00:01:19,119 Speaker 1: if you're talking about preparing food yourself and it not 21 00:01:19,200 --> 00:01:21,959 Speaker 1: being something that someone else has cooked for you. A 22 00:01:22,000 --> 00:01:24,520 Speaker 1: lot of times you're going to be using ingredients that 23 00:01:24,640 --> 00:01:29,160 Speaker 1: you just assume, you know are properly vetted, these are 24 00:01:29,200 --> 00:01:31,920 Speaker 1: safe to eat, That the nuts I'm getting out of 25 00:01:31,959 --> 00:01:35,240 Speaker 1: a jar of nuts are not contaminated with the cole I, 26 00:01:35,959 --> 00:01:39,440 Speaker 1: that the peanut butter I'm using doesn't have salmonella in it. 27 00:01:39,959 --> 00:01:42,920 Speaker 1: But that may not be a safe assumption depending on 28 00:01:43,040 --> 00:01:45,240 Speaker 1: I don't know where you live, what kind of industry 29 00:01:45,280 --> 00:01:48,440 Speaker 1: regulations are in place, and how well they're enforced. Yeah, 30 00:01:48,480 --> 00:01:50,000 Speaker 1: I mean, in a lot of it comes down to 31 00:01:50,200 --> 00:01:54,440 Speaker 1: just the human history of cooking and just culinary preparation, right, 32 00:01:54,840 --> 00:01:58,200 Speaker 1: because early on humans learned the value of cooking I 33 00:01:58,240 --> 00:02:01,840 Speaker 1: means to basically externalized digestion and aid us in the 34 00:02:01,840 --> 00:02:04,400 Speaker 1: consumption of things that we would not otherwise be able 35 00:02:04,480 --> 00:02:07,160 Speaker 1: to eat. Yeah, that's the thing that's easy to forget about. 36 00:02:07,200 --> 00:02:09,160 Speaker 1: I mean, if you're if you're sitting down to a 37 00:02:09,200 --> 00:02:12,760 Speaker 1: piece of chicken or steak, I mean, you you probably 38 00:02:12,760 --> 00:02:14,960 Speaker 1: wouldn't want to eat it just straight up raw, but 39 00:02:15,080 --> 00:02:17,440 Speaker 1: it could be done. If you were in a pinch, 40 00:02:17,520 --> 00:02:18,960 Speaker 1: you know, you could chew it. There are a lot 41 00:02:18,960 --> 00:02:21,920 Speaker 1: of foods that you just simply can't eat without some cooking, 42 00:02:22,160 --> 00:02:24,760 Speaker 1: right things. Yeah, that would just kill us. And if 43 00:02:24,760 --> 00:02:27,640 Speaker 1: we we ate it without proper preparation, or they'd be 44 00:02:27,760 --> 00:02:30,640 Speaker 1: just inedible, you know, too tough for to you know 45 00:02:30,639 --> 00:02:34,200 Speaker 1: what I mean. Yeah, Cooking improves the taste, It can 46 00:02:34,240 --> 00:02:38,920 Speaker 1: tenderize the food in question. It can kill off pathogens 47 00:02:38,960 --> 00:02:42,320 Speaker 1: that would otherwise be of dire consequence. Of course, another 48 00:02:42,400 --> 00:02:45,639 Speaker 1: interesting thing about cooking is that it in some cases, 49 00:02:45,680 --> 00:02:49,040 Speaker 1: I think d Nature's our food in a way that 50 00:02:49,200 --> 00:02:53,320 Speaker 1: allows us to sort of separate ourselves from the means 51 00:02:53,360 --> 00:02:55,640 Speaker 1: of production of the food when we're eating it. So 52 00:02:55,680 --> 00:02:59,160 Speaker 1: we you know, like cooking a steak makes you think 53 00:02:59,200 --> 00:03:01,680 Speaker 1: about it as a fun a mentally different thing from 54 00:03:01,840 --> 00:03:03,880 Speaker 1: the flesh of a dead animal that had to be 55 00:03:03,960 --> 00:03:06,960 Speaker 1: murdered in order for you to eat this. Oh indeed. Yeah, 56 00:03:07,240 --> 00:03:08,760 Speaker 1: so it kind of it kind of allows you to 57 00:03:08,800 --> 00:03:11,280 Speaker 1: put some distance. Yeah, yeah, I mean we And then 58 00:03:11,360 --> 00:03:13,520 Speaker 1: what we layer a language on top of that. You 59 00:03:13,520 --> 00:03:15,440 Speaker 1: don't go to the restaurant in order pig. You don't 60 00:03:15,440 --> 00:03:17,720 Speaker 1: go to the restaurant in order cow. You order pork 61 00:03:17,760 --> 00:03:22,400 Speaker 1: and beef. Um, yeah, poyo and guya a very different word. Yeah, 62 00:03:23,520 --> 00:03:25,360 Speaker 1: and so yeah, and on top of that, you know, 63 00:03:25,400 --> 00:03:28,920 Speaker 1: the butchering, butchering of animals. Culinary preparation in general allows 64 00:03:29,000 --> 00:03:31,919 Speaker 1: us to more precisely choose what parts we're going to eat, 65 00:03:32,440 --> 00:03:35,560 Speaker 1: what parts are delicious, what parts are nutritious, what parts 66 00:03:35,600 --> 00:03:39,560 Speaker 1: are inedible? Uh, and or deadly? So you you keep 67 00:03:39,600 --> 00:03:42,440 Speaker 1: that tasty crab cloth meat, but you throw out the 68 00:03:42,440 --> 00:03:45,160 Speaker 1: dead man's fingers. You know. I've always wondered this, and 69 00:03:45,200 --> 00:03:47,680 Speaker 1: I've never been able to find a good answer so far. 70 00:03:47,760 --> 00:03:51,320 Speaker 1: Maybe there is one out there. Supposedly, apple seeds have 71 00:03:51,360 --> 00:03:53,800 Speaker 1: a little tiny bit of cyanide in them, and I 72 00:03:53,840 --> 00:03:56,640 Speaker 1: wondered if has anybody ever eaten so many, so many 73 00:03:56,680 --> 00:04:00,520 Speaker 1: apples seeds and all that they've gotten cyanide poisoning. Mm hmm. 74 00:04:01,960 --> 00:04:03,480 Speaker 1: There have been days where I feel like I've eaten 75 00:04:03,520 --> 00:04:07,240 Speaker 1: that many apples. But but but I'll have to have 76 00:04:07,280 --> 00:04:10,240 Speaker 1: to start counting this Robert or Us secret competitive apple 77 00:04:10,280 --> 00:04:13,320 Speaker 1: eater someday, because that's like the I find myself eating 78 00:04:13,320 --> 00:04:15,080 Speaker 1: more and more apples. I think maybe it was Michael 79 00:04:15,120 --> 00:04:17,360 Speaker 1: Paulin who pointed out that if you're if you're not 80 00:04:17,440 --> 00:04:20,080 Speaker 1: hungry enough to eat an apple, then you're not really hungry. 81 00:04:20,839 --> 00:04:23,440 Speaker 1: Then you shouldn't snack. If you are going to snack, hey, 82 00:04:23,440 --> 00:04:26,600 Speaker 1: and apple is great. So I just tend to go 83 00:04:26,720 --> 00:04:29,159 Speaker 1: to the Apple for my snack needs if I'm you know, 84 00:04:29,279 --> 00:04:32,800 Speaker 1: in any level of self conscious about my my diet. 85 00:04:32,839 --> 00:04:35,120 Speaker 1: But you know, sometimes you're just hungry enough to eat 86 00:04:35,160 --> 00:04:38,560 Speaker 1: poutine and not anything else. It's true sometimes that the 87 00:04:38,600 --> 00:04:41,920 Speaker 1: apple is not going to scratch that itch. Well, speaking 88 00:04:41,960 --> 00:04:44,320 Speaker 1: of fruits, it looks like our first course is arriving. 89 00:04:44,400 --> 00:04:48,159 Speaker 1: What is this year we have some ocky fruit to 90 00:04:48,360 --> 00:04:51,440 Speaker 1: enjoy here? Now I've never had acky fruit before. What's 91 00:04:51,440 --> 00:04:54,480 Speaker 1: the deal with acky fruit? Acky fruit is really interesting 92 00:04:54,560 --> 00:04:58,000 Speaker 1: and I had I had not actually experienced docky fruit 93 00:04:58,080 --> 00:05:01,040 Speaker 1: until just a couple of weeks ago when I went 94 00:05:01,080 --> 00:05:04,479 Speaker 1: on a family vacation to Jamaica. Uh Aki is like 95 00:05:04,520 --> 00:05:09,000 Speaker 1: the national dish on the national fruit of Jamaica. It's 96 00:05:09,000 --> 00:05:12,359 Speaker 1: a it's a fruit, but it's not your typical like 97 00:05:12,480 --> 00:05:15,240 Speaker 1: Western idea of the fruit. For example, what's you have 98 00:05:15,360 --> 00:05:19,159 Speaker 1: this yellowish or orangeish fruit on a tree and then 99 00:05:19,440 --> 00:05:22,200 Speaker 1: when it ripens, it pops open and it looks like 100 00:05:22,279 --> 00:05:25,520 Speaker 1: a like a three eyed creature of some kind of 101 00:05:25,600 --> 00:05:28,839 Speaker 1: with the big black, glassy eyes inside of it glassy 102 00:05:28,880 --> 00:05:31,880 Speaker 1: eyes are seeds um, So it's kind of a Jim 103 00:05:31,920 --> 00:05:35,039 Speaker 1: Henson dark crystal kind of creature. Yeah, it really it 104 00:05:35,080 --> 00:05:38,680 Speaker 1: really looks kind of alien and weird. But then when 105 00:05:38,720 --> 00:05:41,080 Speaker 1: properly prepared at what they do is they they take 106 00:05:41,120 --> 00:05:43,760 Speaker 1: the seeds out, they cut out some of the membrane, 107 00:05:43,800 --> 00:05:46,840 Speaker 1: and you're left with these, uh, these little yellowish looking lumps. 108 00:05:47,360 --> 00:05:50,880 Speaker 1: And the main dish that is prepared there is that 109 00:05:50,920 --> 00:05:53,800 Speaker 1: they take it and they fry it in a skillet 110 00:05:54,120 --> 00:05:57,880 Speaker 1: with some bits of codfish, so aki and saltfish is 111 00:05:57,920 --> 00:05:59,600 Speaker 1: the dish. Some onions in there as well, and it 112 00:05:59,680 --> 00:06:01,960 Speaker 1: ends up tasting about like scrambled eggs. It has that 113 00:06:02,040 --> 00:06:05,280 Speaker 1: kind of consistency. It's not a sweet fruit at all, 114 00:06:05,760 --> 00:06:08,760 Speaker 1: but it's very good. That's nice. So it's not sweet. 115 00:06:08,760 --> 00:06:10,440 Speaker 1: What does it taste like? Is it kind of spicy 116 00:06:10,640 --> 00:06:12,680 Speaker 1: or is it kind of it's kind of I think 117 00:06:12,680 --> 00:06:14,880 Speaker 1: it kind of. It doesn't have I was I never 118 00:06:14,920 --> 00:06:17,400 Speaker 1: had a real sense that it had much of a taste. 119 00:06:18,200 --> 00:06:20,280 Speaker 1: But it's in there with a little bit of fish, 120 00:06:20,360 --> 00:06:22,880 Speaker 1: some onions. It's fried up more of a texture kind 121 00:06:22,880 --> 00:06:24,800 Speaker 1: of more of a texture, and the texture is I 122 00:06:24,880 --> 00:06:28,000 Speaker 1: think closest to scrambled eggs. That would be my main 123 00:06:28,080 --> 00:06:31,080 Speaker 1: comparison there, But that sounds like something worth trying. Yeah, 124 00:06:31,080 --> 00:06:33,760 Speaker 1: I highly recommended for anybody goes Jamaica for no other 125 00:06:33,760 --> 00:06:35,840 Speaker 1: reason because it's you know, it's the national dish there. 126 00:06:35,880 --> 00:06:39,119 Speaker 1: And you said they tossed the seeds out right, Yes, 127 00:06:39,200 --> 00:06:43,400 Speaker 1: because as I'll lay out here, the seeds are are poisonous. Um. 128 00:06:44,400 --> 00:06:46,920 Speaker 1: This plant was originally native to West Africa, migrated to 129 00:06:47,000 --> 00:06:52,679 Speaker 1: Jamaican seventy eight, apparently due to Jamaica's first botanist, Thomas Clark, 130 00:06:52,800 --> 00:06:56,960 Speaker 1: who introduced it there. The aki tree is actually known 131 00:06:57,600 --> 00:07:02,240 Speaker 1: as Blaia sapita. It's named after Captain William Blythe the 132 00:07:02,320 --> 00:07:07,599 Speaker 1: notorious pirate. So interesting history there. But where the poison 133 00:07:07,680 --> 00:07:10,800 Speaker 1: comes in is that unripe acy fruit contains a poison 134 00:07:10,880 --> 00:07:15,760 Speaker 1: called hypoglycin. And actually there are two different varieties in 135 00:07:15,760 --> 00:07:18,920 Speaker 1: the fruit. There's hypoglycin A and hypoglycin B, which one 136 00:07:19,000 --> 00:07:22,120 Speaker 1: is worse. Well, A is the main problem here, and 137 00:07:22,320 --> 00:07:26,000 Speaker 1: so you have extremely high levels of hypoglycin B in 138 00:07:26,040 --> 00:07:30,440 Speaker 1: the unripe fruit. But then the fruit ripens, It pops 139 00:07:30,480 --> 00:07:32,840 Speaker 1: open like some sort of alien creature and stares at 140 00:07:32,880 --> 00:07:36,160 Speaker 1: you with its three black eyes. Uh. And at that point, um, 141 00:07:36,360 --> 00:07:39,160 Speaker 1: you know, you you open it up, you remove the seeds, 142 00:07:39,160 --> 00:07:42,840 Speaker 1: and the only edible proportion is the yellow a really 143 00:07:43,040 --> 00:07:47,160 Speaker 1: which is surrounded by again the toxic seeds. And there's 144 00:07:47,160 --> 00:07:49,560 Speaker 1: a membrane at the base of the seed mantle that's 145 00:07:49,600 --> 00:07:52,320 Speaker 1: also poisonous. You have to take that out too. Okay. 146 00:07:52,360 --> 00:07:54,120 Speaker 1: So it sounds like if you don't know what you're doing, 147 00:07:54,160 --> 00:07:56,800 Speaker 1: you shouldn't try to eat an acy fruit, right. Talk 148 00:07:56,880 --> 00:07:59,480 Speaker 1: to somebody who's familiar with this fruit and knows what 149 00:07:59,800 --> 00:08:01,680 Speaker 1: no is, how to carve it up, right. Yeah. But 150 00:08:01,760 --> 00:08:04,440 Speaker 1: luckily if it's on the menu at a place in Jamaica, 151 00:08:04,600 --> 00:08:06,520 Speaker 1: like they know how to cook it, like everyone has 152 00:08:06,520 --> 00:08:09,600 Speaker 1: familiarity with this particular dish there. But you are saying, 153 00:08:09,640 --> 00:08:13,360 Speaker 1: in a survival situation, stick to the scrambled eggs, not 154 00:08:13,440 --> 00:08:17,000 Speaker 1: probably not the black hole eggs. Yeah. Yeah, because someone 155 00:08:17,000 --> 00:08:18,880 Speaker 1: who knows how to deal with this, they're gonna clean it, 156 00:08:18,880 --> 00:08:21,040 Speaker 1: They're gonna wash the fruit afterwards, gonna be boiled in water. 157 00:08:21,080 --> 00:08:23,320 Speaker 1: Then they're gonna throw out that water because that could 158 00:08:23,320 --> 00:08:25,560 Speaker 1: contain a trace of the poison and it's gonna be 159 00:08:25,560 --> 00:08:28,200 Speaker 1: perfectly good to eat. It's gonna be rich and you know, 160 00:08:28,240 --> 00:08:32,200 Speaker 1: fatty acids, vitamin A, zinc, and protein. But if you 161 00:08:32,280 --> 00:08:36,280 Speaker 1: were to eat it, uh, the unripened version, you could 162 00:08:36,280 --> 00:08:40,280 Speaker 1: get what's called called Jamaican vomiting sickness. That sounds like 163 00:08:40,320 --> 00:08:43,120 Speaker 1: a not very fun sickness. Yeah, it causes a lot 164 00:08:43,160 --> 00:08:46,040 Speaker 1: of vomiting and can lead to coma and death. And uh, 165 00:08:46,320 --> 00:08:48,520 Speaker 1: in the biochemistry of it is pretty interesting. It kills 166 00:08:48,559 --> 00:08:55,320 Speaker 1: you via a form of hypoglycemia or low blood sugar. Oh. So, normally, 167 00:08:55,600 --> 00:08:58,600 Speaker 1: as the body uses up the glue close in the blood, 168 00:08:58,960 --> 00:09:02,160 Speaker 1: your liver releases glucose that it formed, that it stores 169 00:09:02,200 --> 00:09:06,319 Speaker 1: in the form of glycogen. The toxin, however, halts the process, 170 00:09:06,600 --> 00:09:09,640 Speaker 1: so a few hours after ingesting all of this, your 171 00:09:09,640 --> 00:09:13,560 Speaker 1: body glucose crashes and and just leaves you hypocoscenic. Oh. 172 00:09:13,640 --> 00:09:18,320 Speaker 1: This sounds similar to some not poisons, but venoms I've 173 00:09:18,320 --> 00:09:22,760 Speaker 1: heard of before the attack by causing an insulin spike 174 00:09:22,800 --> 00:09:26,079 Speaker 1: in the body and dropping the victims blood sugar to 175 00:09:26,200 --> 00:09:28,960 Speaker 1: dangerously low levels. Yeah, yeah, it sounds like that was 176 00:09:29,120 --> 00:09:31,640 Speaker 1: probably similar. I think there's like a there's a snail 177 00:09:31,760 --> 00:09:34,800 Speaker 1: in the ocean that does that or something. All right, Well, 178 00:09:34,800 --> 00:09:37,640 Speaker 1: what do we have next on the mediu here? Ah, well, 179 00:09:37,679 --> 00:09:40,280 Speaker 1: it looks like the next thing arriving is something I'm 180 00:09:40,320 --> 00:09:43,160 Speaker 1: a little bit familiar with but haven't had the courage 181 00:09:43,240 --> 00:09:47,079 Speaker 1: to eat myself. It's it's something that's straight out of Iceland, 182 00:09:47,160 --> 00:09:51,080 Speaker 1: and from what I've heard, it's well, it's bad news 183 00:09:51,160 --> 00:09:53,840 Speaker 1: if you're not game, But if you are game, I 184 00:09:53,840 --> 00:09:56,240 Speaker 1: guess some people really like it. So, so what do 185 00:09:56,320 --> 00:09:58,800 Speaker 1: we have sitting here before us? It looks like some 186 00:09:59,040 --> 00:10:02,280 Speaker 1: little cube of cheese, like the kind of the tasters 187 00:10:02,360 --> 00:10:04,440 Speaker 1: hand out at the grocery store in the Delhi. So 188 00:10:04,480 --> 00:10:08,200 Speaker 1: it's a little white cube with a toothpick stuck in it, 189 00:10:08,600 --> 00:10:11,160 Speaker 1: and I guess there there's nothing else on the plate, 190 00:10:11,240 --> 00:10:13,360 Speaker 1: so it looks like you just eat it by itself. Oh, 191 00:10:13,400 --> 00:10:16,160 Speaker 1: except there's a shot of clear liquor sitting next to it, 192 00:10:16,200 --> 00:10:18,559 Speaker 1: so I guess maybe you're supposed to take that with it. Now, 193 00:10:18,559 --> 00:10:21,680 Speaker 1: what's this smell I'm getting from the dish here, Joe? 194 00:10:22,000 --> 00:10:25,240 Speaker 1: You know, as as one person, I watched a video 195 00:10:25,320 --> 00:10:28,160 Speaker 1: online of somebody eating this stuff and the first comment 196 00:10:28,320 --> 00:10:31,360 Speaker 1: was smells like windex. That is a that is a 197 00:10:31,400 --> 00:10:35,800 Speaker 1: common description of what this is, which is rotten greenland 198 00:10:35,960 --> 00:10:39,760 Speaker 1: shark meat a a national delicacy of Iceland, also known 199 00:10:39,800 --> 00:10:44,320 Speaker 1: as hakl and uh. And I apologize if I'm not 200 00:10:44,400 --> 00:10:46,520 Speaker 1: pronouncing that the right way. I don't know the best 201 00:10:46,559 --> 00:10:50,200 Speaker 1: way to say ha carl. But there it is. It's uh. 202 00:10:50,679 --> 00:10:54,679 Speaker 1: It's compared to industrial cleaning products. Often in the aroma, 203 00:10:54,880 --> 00:10:58,920 Speaker 1: it's very high in ammonia, so it's gonna smell like 204 00:10:59,080 --> 00:11:04,040 Speaker 1: windex or like bleach, or like urine. That is the 205 00:11:04,320 --> 00:11:07,320 Speaker 1: most common point of comparison other than cleaning products. So 206 00:11:07,440 --> 00:11:10,760 Speaker 1: it's it's urine, it's bleach, and then also kind of 207 00:11:10,800 --> 00:11:15,480 Speaker 1: like ambient rotting fishiness of ancient days. Okay, now it's 208 00:11:15,480 --> 00:11:18,040 Speaker 1: of course we're throwing in at this point and reminding 209 00:11:18,080 --> 00:11:22,440 Speaker 1: everyone that far northern cultures typically have a lot of 210 00:11:22,480 --> 00:11:25,600 Speaker 1: survival foods. Yes, where yeah it may not seem as 211 00:11:26,160 --> 00:11:28,440 Speaker 1: is delightful, but you have to put it in the 212 00:11:28,520 --> 00:11:32,920 Speaker 1: context of surviving the winter with the foods that could 213 00:11:32,920 --> 00:11:35,440 Speaker 1: be preserved. Yeah, this is this is a common feature 214 00:11:35,520 --> 00:11:39,040 Speaker 1: of of far northern climates where you you have dishes 215 00:11:39,080 --> 00:11:42,680 Speaker 1: that are kind of fermented or preserved in a way 216 00:11:42,720 --> 00:11:46,800 Speaker 1: that produces chemical combinations that might seem unappealing. To people 217 00:11:46,840 --> 00:11:50,200 Speaker 1: not accustomed to them. So, yeah, so this is greenland 218 00:11:50,240 --> 00:11:53,040 Speaker 1: shark meat, and I've never had it before. I've read 219 00:11:53,120 --> 00:11:57,040 Speaker 1: that the texture is also sort of sometimes compared to cheeses, 220 00:11:57,120 --> 00:11:59,520 Speaker 1: like it's a it's a little bit chewy at first, 221 00:11:59,559 --> 00:12:02,240 Speaker 1: but then it kind of descends into a powdery grain 222 00:12:02,440 --> 00:12:05,720 Speaker 1: kind of texture as it dissolves in the mouth. And 223 00:12:05,840 --> 00:12:07,880 Speaker 1: they say you are supposed to chase it with a 224 00:12:07,920 --> 00:12:14,079 Speaker 1: shot of Brinevin, which is an unsweetened caraway schnops from Iceland. 225 00:12:14,120 --> 00:12:16,600 Speaker 1: That I did taste that when I was in Iceland, 226 00:12:16,600 --> 00:12:19,080 Speaker 1: and you know, I love Iceland. It was not a 227 00:12:19,080 --> 00:12:21,360 Speaker 1: fan of that liquor. It was it potent, did it 228 00:12:21,440 --> 00:12:23,640 Speaker 1: like warm me up? It was very herbal, you know, 229 00:12:23,800 --> 00:12:26,320 Speaker 1: it was like it was like somebody got some herbal 230 00:12:26,360 --> 00:12:30,679 Speaker 1: tea and then reduced it down by like not making 231 00:12:30,720 --> 00:12:33,600 Speaker 1: it thicker, but just concentrated the flavor by about ten 232 00:12:33,679 --> 00:12:38,640 Speaker 1: thousand times. And that that's what it was. So how 233 00:12:38,640 --> 00:12:40,000 Speaker 1: do you get some of this, he Carl, how do 234 00:12:40,000 --> 00:12:41,760 Speaker 1: you make it? You? Well, first, like I said, you 235 00:12:41,800 --> 00:12:44,760 Speaker 1: start with a nice freshly called greenland shark or another 236 00:12:45,160 --> 00:12:50,000 Speaker 1: shark from the same family, the sleeper sharks, the somniosis sharks. 237 00:12:50,040 --> 00:12:55,200 Speaker 1: The greenland shark in particular is the somniosis microcephalus, which 238 00:12:55,240 --> 00:13:00,280 Speaker 1: sounds like it means a sleepy, tiny head. But the 239 00:13:00,280 --> 00:13:02,840 Speaker 1: greenland shark is a really cool animal. It's It's also 240 00:13:02,880 --> 00:13:07,600 Speaker 1: known as the ecolossuac, which is the an Inuit term. 241 00:13:07,640 --> 00:13:10,200 Speaker 1: I've seen a lot of variations on the Inuit spelling 242 00:13:10,200 --> 00:13:13,480 Speaker 1: and pronunciation, so I think they're just different transliterations of 243 00:13:13,520 --> 00:13:17,080 Speaker 1: the same term. And it's a huge shark. The greenland 244 00:13:17,120 --> 00:13:20,760 Speaker 1: shark gets as big or bigger than great whites. It 245 00:13:20,840 --> 00:13:25,000 Speaker 1: grows uh lives probably for more than two hundred years. 246 00:13:25,559 --> 00:13:28,439 Speaker 1: It grows very slowly, and it can get more than 247 00:13:28,440 --> 00:13:31,600 Speaker 1: twenty ft long ways more than a ton. And they 248 00:13:31,679 --> 00:13:34,120 Speaker 1: dwell in some of the coldest waters of the Earth, 249 00:13:34,200 --> 00:13:38,760 Speaker 1: between like freezing and about ten degrees celsius. And it's 250 00:13:38,800 --> 00:13:42,200 Speaker 1: funny that it's known for appearing very sluggish. They say, 251 00:13:42,200 --> 00:13:44,520 Speaker 1: when you see it in the water, it looks lethargic 252 00:13:44,679 --> 00:13:47,680 Speaker 1: and impassive. It's just not really impressed by anything. I 253 00:13:47,720 --> 00:13:51,719 Speaker 1: read one account that said that people just you can 254 00:13:51,800 --> 00:13:54,680 Speaker 1: you can catch them by literally just dragging them out 255 00:13:54,679 --> 00:13:57,040 Speaker 1: of the water with your bare hands. If they get 256 00:13:57,040 --> 00:14:00,520 Speaker 1: close enough to the surface, they don't fight much. So 257 00:14:00,559 --> 00:14:02,240 Speaker 1: it sounds like, if all the sharks, it's kind of 258 00:14:02,240 --> 00:14:04,920 Speaker 1: the most stoic and resigned to the whims of fate. 259 00:14:05,080 --> 00:14:08,280 Speaker 1: But the question that I had is like, wait a minute, 260 00:14:08,280 --> 00:14:13,000 Speaker 1: why does it taste like urine? Uh? This knowledge about 261 00:14:13,040 --> 00:14:16,560 Speaker 1: the taste of greenland shark meat apparently goes back a 262 00:14:16,640 --> 00:14:19,920 Speaker 1: long way. I found an interesting article by Lindsay O'Reilly 263 00:14:19,960 --> 00:14:24,760 Speaker 1: and Canadian Geographic Magazine about the greenland sharks significance in 264 00:14:24,800 --> 00:14:28,600 Speaker 1: Inuit culture, and uh, it's it's offering another variation on 265 00:14:28,640 --> 00:14:32,400 Speaker 1: that same name. This time it's Skalougsuak. Yeah, I love 266 00:14:32,440 --> 00:14:35,840 Speaker 1: that scalougsuak. And I want to read a little quote 267 00:14:35,880 --> 00:14:39,000 Speaker 1: from this article. She says, Inuit legend has it that 268 00:14:39,120 --> 00:14:42,600 Speaker 1: once long ago, an old woman was drying her hair 269 00:14:42,880 --> 00:14:46,960 Speaker 1: after washing it with urine, when the wind suddenly whipped 270 00:14:47,000 --> 00:14:50,000 Speaker 1: the damp cloth from her hand and carried it out 271 00:14:50,040 --> 00:14:54,800 Speaker 1: to see. This cloth, the Inuit say, became skalougsuak, the 272 00:14:54,880 --> 00:14:58,280 Speaker 1: greenland shark. I love that because it sounds like there's 273 00:14:58,280 --> 00:14:59,880 Speaker 1: been a recent trend. I think in a couple of 274 00:15:00,000 --> 00:15:03,280 Speaker 1: prince skits where you have individuals coming up with elaborate 275 00:15:04,040 --> 00:15:08,320 Speaker 1: descriptions of how bad a beer is, and this seems 276 00:15:08,360 --> 00:15:11,560 Speaker 1: like a more primal version of that. I can imagine 277 00:15:11,560 --> 00:15:15,080 Speaker 1: Inuit setting around eating some of this and saying, you 278 00:15:15,120 --> 00:15:18,880 Speaker 1: know this, uh, this particular meat taste as if an 279 00:15:18,920 --> 00:15:22,120 Speaker 1: old woman washed her hair in urine and then throw 280 00:15:22,320 --> 00:15:25,400 Speaker 1: that hair into the water and it became a shark. Yeah, 281 00:15:25,480 --> 00:15:29,160 Speaker 1: it's very flowery. Yeah, it's like somebody is really overriding 282 00:15:29,160 --> 00:15:33,880 Speaker 1: the spear Advocate article. Yeah, but anyway, getting to the 283 00:15:33,920 --> 00:15:38,440 Speaker 1: point about the dangers associated with it. If not prepared properly, 284 00:15:38,920 --> 00:15:42,480 Speaker 1: you don't want to eat greenland shark meat fresh. You 285 00:15:42,560 --> 00:15:44,800 Speaker 1: might not want to eat it anyway because it smells 286 00:15:44,840 --> 00:15:47,840 Speaker 1: like bleach and urine. But let's say you're really really 287 00:15:47,920 --> 00:15:50,400 Speaker 1: hungry or you're looking for something to feed your dogs, 288 00:15:50,920 --> 00:15:53,880 Speaker 1: don't go with fresh greenland shark meat because it is 289 00:15:54,040 --> 00:15:57,880 Speaker 1: poisonous as hack. So when it's fresh and raw, the 290 00:15:57,880 --> 00:16:00,400 Speaker 1: meat of a greenland shark contains high levels of uric 291 00:16:00,480 --> 00:16:05,720 Speaker 1: acid or urea and trimethylamine oxide, and so if it's 292 00:16:05,720 --> 00:16:08,600 Speaker 1: eaten in high enough doses, it can cause effects that 293 00:16:09,080 --> 00:16:12,680 Speaker 1: from the outside resemble drunkenness. Sometimes people can say like, oh, 294 00:16:12,800 --> 00:16:16,640 Speaker 1: this person is drunk on shark. But it can lead 295 00:16:16,640 --> 00:16:21,800 Speaker 1: to really bad things like nausea and vomiting, oral burning sensations, 296 00:16:21,840 --> 00:16:28,160 Speaker 1: explosive diarrhea, muscle twitching and convulsions, trouble breathing, and even 297 00:16:28,240 --> 00:16:32,280 Speaker 1: in some cases coma and death. And the most toxic 298 00:16:32,440 --> 00:16:36,440 Speaker 1: ingredient in the Greenland shark meat is the triethylamine oxide. 299 00:16:36,520 --> 00:16:38,680 Speaker 1: This is a chemical use by the shark as a 300 00:16:38,760 --> 00:16:42,080 Speaker 1: kind of natural anti freeze for the proteins and enzymes 301 00:16:42,080 --> 00:16:44,520 Speaker 1: in its body. And it it does a good thing 302 00:16:44,560 --> 00:16:46,800 Speaker 1: for the shark because it allows the shark to survive 303 00:16:46,880 --> 00:16:49,720 Speaker 1: the freezing temperatures of the water that it lives in 304 00:16:50,120 --> 00:16:53,280 Speaker 1: without the formation of ice crystals and the destruction of 305 00:16:53,280 --> 00:16:56,600 Speaker 1: proteins inside the body. So it's it's a fish that's 306 00:16:56,600 --> 00:17:00,240 Speaker 1: got anti freeze in it, and you you know, you 307 00:17:00,280 --> 00:17:02,960 Speaker 1: know the rule about not eating anti freeze. Yeah, that 308 00:17:03,080 --> 00:17:05,320 Speaker 1: one's drilled in at an early age, you know. I 309 00:17:05,320 --> 00:17:09,080 Speaker 1: think there was an episode of the documentary series Human 310 00:17:09,119 --> 00:17:12,640 Speaker 1: Planet in which you see some some fishermen actually pull 311 00:17:12,680 --> 00:17:14,840 Speaker 1: one of these creatures out of the water and then 312 00:17:14,840 --> 00:17:16,640 Speaker 1: I believe they feed it to a dog. I can't 313 00:17:16,640 --> 00:17:19,680 Speaker 1: remember if they cooked it or not. Yeah, actually, I 314 00:17:19,680 --> 00:17:22,560 Speaker 1: I've read that sometimes the meat is fed to dogs 315 00:17:22,680 --> 00:17:26,760 Speaker 1: and it's it makes the dogs drunk, essentially, but it 316 00:17:26,800 --> 00:17:29,479 Speaker 1: doesn't sound like something. Don't feed greenland shark to your 317 00:17:29,520 --> 00:17:32,000 Speaker 1: pet if you happen to have some fresh greenland shark. 318 00:17:32,040 --> 00:17:34,920 Speaker 1: I don't know why you would, because you typically don't 319 00:17:34,960 --> 00:17:38,000 Speaker 1: get it fresh unless you catch it yourself, because it's 320 00:17:38,000 --> 00:17:40,480 Speaker 1: so poisonous and and so how do you get the 321 00:17:40,480 --> 00:17:43,080 Speaker 1: hakarl the version that's okay to eat, even if some 322 00:17:43,119 --> 00:17:47,000 Speaker 1: people find it very disgusting. Well, the traditional Icelandic way 323 00:17:47,000 --> 00:17:51,199 Speaker 1: of preparation is let it rot, and specifically let it 324 00:17:51,359 --> 00:17:55,080 Speaker 1: rot under pressure, So you bury it under rocks or 325 00:17:55,160 --> 00:17:58,000 Speaker 1: gravel for like three months, and then you'll let it 326 00:17:58,080 --> 00:18:01,040 Speaker 1: rot there and then you get up and you hang 327 00:18:01,040 --> 00:18:03,720 Speaker 1: it out to dry for another three or four months. 328 00:18:03,720 --> 00:18:06,080 Speaker 1: So this has had, you know, many months of rotting 329 00:18:06,880 --> 00:18:09,520 Speaker 1: under pressure to press out some of the liquids and 330 00:18:09,560 --> 00:18:13,440 Speaker 1: then hanging up to dry. And this process supposedly makes 331 00:18:13,480 --> 00:18:16,520 Speaker 1: the shark safer to eat, as the poisons are removed 332 00:18:16,520 --> 00:18:19,920 Speaker 1: through the pressing and through the chemical action of the fermentation. 333 00:18:21,480 --> 00:18:24,840 Speaker 1: But another method of preparing greenland shark would simply be 334 00:18:24,960 --> 00:18:27,600 Speaker 1: to boil it in several changes of water to leach 335 00:18:27,640 --> 00:18:31,120 Speaker 1: out the toxins. But the several changes of water is important. 336 00:18:31,160 --> 00:18:34,080 Speaker 1: You don't want to eat greenland sharks soup made from 337 00:18:34,080 --> 00:18:37,360 Speaker 1: a you know, a broth of the meat. But anyway, 338 00:18:37,640 --> 00:18:40,520 Speaker 1: if prepared in the correct way they say it is, 339 00:18:40,680 --> 00:18:46,080 Speaker 1: it is very pungent and likely to terrify tourists, but 340 00:18:46,240 --> 00:18:48,840 Speaker 1: it's safe to eat. You can eat this rotten shark 341 00:18:48,880 --> 00:18:52,760 Speaker 1: and not die. I'm I'm reminded of the episode of 342 00:18:52,760 --> 00:18:58,000 Speaker 1: The Simpsons in which Homer had an especially long sub sandwich. 343 00:18:59,359 --> 00:19:01,320 Speaker 1: Marge made him throw out and ended up hiding behind 344 00:19:01,320 --> 00:19:03,200 Speaker 1: a radiator and he would sneak it out from behind 345 00:19:03,200 --> 00:19:08,359 Speaker 1: the radiator and eat it gray and rotten. Um. That 346 00:19:08,400 --> 00:19:11,600 Speaker 1: sounds very familiar. All right, Well, let's clear these dishes 347 00:19:11,640 --> 00:19:15,560 Speaker 1: away because we have we have another Arctic dish coming 348 00:19:15,560 --> 00:19:18,240 Speaker 1: out for us. Well, it is labeled on the menu 349 00:19:18,320 --> 00:19:22,960 Speaker 1: as boreal wild game. Uh, it smells very gamy. Oh, 350 00:19:23,040 --> 00:19:25,960 Speaker 1: I see the description here. This is polar bear meat. 351 00:19:26,040 --> 00:19:29,399 Speaker 1: We're being offered polar bear. Okay, Well, I doesn't seem 352 00:19:29,400 --> 00:19:31,600 Speaker 1: like there could be a problem there, right, No, it 353 00:19:31,680 --> 00:19:34,960 Speaker 1: seems like bear probably shouldn't eat polar bear? Should you? Well? 354 00:19:35,280 --> 00:19:39,640 Speaker 1: Probably not. But I imagine bear before I think when, 355 00:19:39,840 --> 00:19:43,320 Speaker 1: Because when I was a kid in Newfoundland, Canada for 356 00:19:43,320 --> 00:19:47,560 Speaker 1: about three years, occasionally interesting meats would present themselves, such 357 00:19:47,600 --> 00:19:50,800 Speaker 1: as moose or and I think one case there was 358 00:19:50,880 --> 00:19:53,359 Speaker 1: bear stew. You have to put yourself in a pretty 359 00:19:53,359 --> 00:19:57,520 Speaker 1: extreme situation, I think, for the question to even come up, 360 00:19:57,560 --> 00:19:59,960 Speaker 1: should I eat this polar bear? Yeah? But it turns 361 00:20:00,040 --> 00:20:02,880 Speaker 1: out that the polar bear, like the aki fruit and 362 00:20:03,080 --> 00:20:06,240 Speaker 1: the greenland shark, is a food that if you're in 363 00:20:06,280 --> 00:20:08,920 Speaker 1: a position where you find yourself needing to eat it, 364 00:20:09,440 --> 00:20:11,760 Speaker 1: you better have somebody on hand who knows how to 365 00:20:11,800 --> 00:20:15,880 Speaker 1: prepare it and knows which parts to avoid. That's right, 366 00:20:16,720 --> 00:20:19,200 Speaker 1: because you know, the native peoples of the Arctic, they've 367 00:20:19,200 --> 00:20:22,760 Speaker 1: known for a long time that some days the bear 368 00:20:22,840 --> 00:20:24,840 Speaker 1: eats you, and some days you eat the bear. Right, 369 00:20:25,240 --> 00:20:27,120 Speaker 1: But on the days some days you eat the bear, 370 00:20:27,160 --> 00:20:30,000 Speaker 1: and then it gets you back. Yes, because you when 371 00:20:30,000 --> 00:20:32,280 Speaker 1: you do eat the bear, you've got to know not 372 00:20:32,400 --> 00:20:36,840 Speaker 1: to eat the bear's liver. And as early as you 373 00:20:36,920 --> 00:20:40,879 Speaker 1: had European explorers who learned this lesson the hard way. Uh, 374 00:20:41,000 --> 00:20:45,880 Speaker 1: coming down with just horrible illness like nightmarish illness following 375 00:20:45,920 --> 00:20:49,040 Speaker 1: the consumption of polar bear liver because with many different animals, 376 00:20:49,040 --> 00:20:53,240 Speaker 1: certainly the kind of animals that European would consume back home, 377 00:20:53,600 --> 00:20:56,320 Speaker 1: the liver is totally fair game. The liver is a delicacy. 378 00:20:56,400 --> 00:20:59,040 Speaker 1: The liver should be eaten, right, Yeah, you have a 379 00:20:59,080 --> 00:21:01,720 Speaker 1: fine French rest drown making a fua gras or liver 380 00:21:01,800 --> 00:21:04,359 Speaker 1: moose or something. Yeah, but then you start dining on 381 00:21:04,440 --> 00:21:08,280 Speaker 1: polar bear liver and you might feel drowsy, sluggish, irritable, 382 00:21:08,520 --> 00:21:11,879 Speaker 1: suddenly have a severe headache. You get bone pain. Hold 383 00:21:11,920 --> 00:21:15,440 Speaker 1: on bone pain, bone pain. What does bone pain even 384 00:21:15,520 --> 00:21:20,119 Speaker 1: feel like? Well, there's one way to find out. Blurred vision, 385 00:21:20,160 --> 00:21:22,359 Speaker 1: and then you're vomiting. And finally, this is where it 386 00:21:22,400 --> 00:21:27,200 Speaker 1: gets just really crazy. Is you start experiencing skin peels, 387 00:21:27,840 --> 00:21:31,120 Speaker 1: peeling skin. Yeah, I think you accidentally did your research 388 00:21:31,240 --> 00:21:33,760 Speaker 1: from the plot synopsis of a Hell Raisor movie. It 389 00:21:33,800 --> 00:21:36,080 Speaker 1: sounds like a hell Razor movie. Yeah, because in the 390 00:21:36,119 --> 00:21:39,760 Speaker 1: milder cases, you're talking just flaking skin around the mouth, alright, 391 00:21:39,880 --> 00:21:42,880 Speaker 1: you know, unpleasant, but hey, not too bad. But some 392 00:21:42,920 --> 00:21:47,480 Speaker 1: accounts reported cases of full body skin loss, even even 393 00:21:47,520 --> 00:21:49,800 Speaker 1: the thick skin on the bottoms of a patient's feet 394 00:21:50,160 --> 00:21:55,200 Speaker 1: could peel away, leaving the underlying flesh bloody and exposure. 395 00:21:55,280 --> 00:21:59,000 Speaker 1: On the top of that, liver damage, hemorrhage, coma, and death. 396 00:22:00,040 --> 00:22:05,800 Speaker 1: A vial t is man that is messed up. So 397 00:22:05,800 --> 00:22:08,080 Speaker 1: so what's the deal with the Polar bears liver? Why 398 00:22:08,119 --> 00:22:11,080 Speaker 1: is it? Why is it so poisonous? Well, it all 399 00:22:11,080 --> 00:22:15,399 Speaker 1: comes down to vitamin A. Interestingly enough, vitamin A people 400 00:22:15,480 --> 00:22:18,880 Speaker 1: take pills of that. It's in carrots. It should be fine. Yeah, 401 00:22:18,960 --> 00:22:20,480 Speaker 1: I mean, I mean we've mentioned it being in some 402 00:22:20,560 --> 00:22:23,040 Speaker 1: of like being one of the pros to some of 403 00:22:23,080 --> 00:22:25,840 Speaker 1: the foods that we're mentioning in this episode. But because 404 00:22:25,880 --> 00:22:30,640 Speaker 1: a vitamin A is important for eyesight, reproduction, fetal development, growth, 405 00:22:30,920 --> 00:22:34,159 Speaker 1: immune response, and the severlar formation of tissue, can I 406 00:22:34,200 --> 00:22:36,400 Speaker 1: that's key? Can I go on a little side tangent here? 407 00:22:36,840 --> 00:22:38,560 Speaker 1: This is the thing I had to research for a 408 00:22:38,640 --> 00:22:41,720 Speaker 1: brain stuff video once. It's a myth that vitamin A 409 00:22:42,119 --> 00:22:46,200 Speaker 1: increases your eyesight beyond normal capacity. This is the whole 410 00:22:46,200 --> 00:22:48,920 Speaker 1: Like if you eat enough carrots to improve your eyesight, right, 411 00:22:49,000 --> 00:22:51,520 Speaker 1: What is true is that vitamin A and carrots are 412 00:22:51,640 --> 00:22:53,520 Speaker 1: a good source of vitamin A. Though plenty of other 413 00:22:53,600 --> 00:22:56,920 Speaker 1: vegetables are too. Anything has beta caroteen in it, as 414 00:22:57,040 --> 00:23:02,000 Speaker 1: like spinach is great too. Uh. They will help maintain 415 00:23:02,240 --> 00:23:05,679 Speaker 1: normal vision, but they're not gonna upgrade your vision above 416 00:23:05,800 --> 00:23:09,920 Speaker 1: the baseline. Okay, all right, good to know. Now if 417 00:23:09,920 --> 00:23:11,840 Speaker 1: you like me to take a lot of vitamins. Uh, 418 00:23:11,960 --> 00:23:14,520 Speaker 1: you've probably noticed that on days when you take extra vitamins, 419 00:23:14,600 --> 00:23:17,280 Speaker 1: you end up with you know, just splendidly golden urine. 420 00:23:18,280 --> 00:23:21,960 Speaker 1: Extra vitamins leave your body. Um, And that's the case 421 00:23:21,960 --> 00:23:24,240 Speaker 1: with the number of items. They simply dissolve in water, 422 00:23:24,359 --> 00:23:27,800 Speaker 1: leave your body and urine A. However, vitamin A only 423 00:23:27,840 --> 00:23:30,879 Speaker 1: dissolves in fat, so that means it doesn't exit the 424 00:23:30,920 --> 00:23:34,080 Speaker 1: body and urine. Instead, it collects in the body's filtration 425 00:23:34,160 --> 00:23:37,639 Speaker 1: oregan the liver, where it can reach toxic levels. And 426 00:23:37,680 --> 00:23:41,520 Speaker 1: generally this occurs over a prolonged period of time, and 427 00:23:41,200 --> 00:23:43,320 Speaker 1: if it does get out of control, then you end 428 00:23:43,359 --> 00:23:47,760 Speaker 1: up with chronic hyper vitaminosis A and that in humans 429 00:23:48,160 --> 00:23:51,560 Speaker 1: involves all the various symptoms that we've already mentioned. That 430 00:23:51,680 --> 00:23:55,800 Speaker 1: sounds pretty horrible. So so wait a minute, how much 431 00:23:56,080 --> 00:23:57,840 Speaker 1: polar bear liver do you have to eat for it 432 00:23:57,880 --> 00:23:59,919 Speaker 1: to be dangerous. All right, Well, we'll put it in 433 00:24:00,240 --> 00:24:04,600 Speaker 1: in context here. Uh. An average healthy human liver contains 434 00:24:04,760 --> 00:24:08,639 Speaker 1: five hundred and seventy five international units of vitamin A 435 00:24:08,840 --> 00:24:12,720 Speaker 1: program while a polar bears liver contains between twenty four 436 00:24:12,760 --> 00:24:17,119 Speaker 1: thousand and thirty five thousand international units per gram. So 437 00:24:17,200 --> 00:24:20,880 Speaker 1: you compare that to the tolerable upper level of vitamin 438 00:24:20,920 --> 00:24:23,840 Speaker 1: A in tank for a healthy adult human, that's ten 439 00:24:23,920 --> 00:24:28,440 Speaker 1: thousand I us like supercharging your vitamin A consumption to 440 00:24:28,840 --> 00:24:32,840 Speaker 1: just absurd levels. Why is there this much vitamin A 441 00:24:32,920 --> 00:24:35,359 Speaker 1: and a polar bear liver? Well, it all comes down, 442 00:24:35,960 --> 00:24:38,119 Speaker 1: I mean a lot of it comes down to the 443 00:24:38,119 --> 00:24:42,720 Speaker 1: the hostile environment than necessary biological adaptations. So in the 444 00:24:42,720 --> 00:24:46,120 Speaker 1: case of the bear, the bear doesn't need that much 445 00:24:46,240 --> 00:24:48,639 Speaker 1: vitamin A in its diet. You put a bear in 446 00:24:48,680 --> 00:24:50,959 Speaker 1: a in a zoo, it can get by with with 447 00:24:51,040 --> 00:24:55,760 Speaker 1: far lower quantities of vitamin A. But in its natural environment, 448 00:24:56,520 --> 00:25:01,320 Speaker 1: bears are eating a lot of bearded seals, ring seals, 449 00:25:01,359 --> 00:25:03,919 Speaker 1: both of which store high levels of vitamin A in 450 00:25:04,040 --> 00:25:06,800 Speaker 1: their livers and blubber. Uh. And a lot of this 451 00:25:06,800 --> 00:25:10,119 Speaker 1: seems to have to do with the again, the role 452 00:25:10,200 --> 00:25:13,439 Speaker 1: that vitamin A plays and growth and naval development, so 453 00:25:13,480 --> 00:25:16,280 Speaker 1: that the seals need all that extra vitamin A in 454 00:25:16,359 --> 00:25:19,879 Speaker 1: order to advance their vulnerable pups into you know, a 455 00:25:19,920 --> 00:25:23,800 Speaker 1: more survivable stage. So it all comes down to the 456 00:25:23,840 --> 00:25:25,919 Speaker 1: polar bar needs to eat those seals. It needs to 457 00:25:25,920 --> 00:25:28,359 Speaker 1: to tolerate high levels of vitamin A, so it is 458 00:25:28,400 --> 00:25:31,040 Speaker 1: evolved to roll with higher levels of vitamin A. It 459 00:25:31,080 --> 00:25:33,640 Speaker 1: can store those higher levels of vitamin A in its 460 00:25:33,640 --> 00:25:36,720 Speaker 1: filtration system, in its liver. It's when we eat its 461 00:25:36,720 --> 00:25:40,439 Speaker 1: filtration system. When we eat its liver, we end up 462 00:25:40,440 --> 00:25:43,240 Speaker 1: with quantities of vitamin A that we have totally not 463 00:25:43,400 --> 00:25:46,040 Speaker 1: evolved to deal with. You know, this might be a 464 00:25:46,080 --> 00:25:49,040 Speaker 1: different kind of category of food than our others where 465 00:25:49,160 --> 00:25:51,239 Speaker 1: I would say, you know, if if you're having your 466 00:25:51,240 --> 00:25:53,679 Speaker 1: food prepared by somebody who knows what they're doing, aki 467 00:25:53,760 --> 00:25:56,960 Speaker 1: fruit and hawkarl, go for it. I'd probably say, don't 468 00:25:57,000 --> 00:26:00,480 Speaker 1: eat a polar bear. Yeah, it's hard me to get 469 00:26:00,680 --> 00:26:03,800 Speaker 1: given the polar bear is recent plight. Uh. Yeah, I 470 00:26:03,840 --> 00:26:05,720 Speaker 1: can't get excited about the idea of eating one of 471 00:26:05,760 --> 00:26:09,000 Speaker 1: these creatures. I mean unless it's eat or be eaten. Uh. 472 00:26:09,119 --> 00:26:12,440 Speaker 1: Certainly in a survival okay, survivalist case, Uh, they would 473 00:26:12,440 --> 00:26:14,640 Speaker 1: say eat the polar bear. But know what you're doing, 474 00:26:14,800 --> 00:26:16,680 Speaker 1: not the liver. Not the liver, and don't feed it 475 00:26:16,720 --> 00:26:20,240 Speaker 1: to a dog, et cetera. Oh and it's just a 476 00:26:20,240 --> 00:26:24,119 Speaker 1: little fun fact. I once wrote a short story in 477 00:26:24,200 --> 00:26:28,960 Speaker 1: which Captain Sir Richard Francis Burton meets Frankenstein, or actually 478 00:26:28,960 --> 00:26:32,640 Speaker 1: he ends up with meeting Frankenstein's monster, I believe, and 479 00:26:33,040 --> 00:26:37,320 Speaker 1: the creature in this particular story, I had him consumed 480 00:26:37,320 --> 00:26:39,399 Speaker 1: polar bear liver and that's how he gets all this 481 00:26:39,480 --> 00:26:42,439 Speaker 1: figured in. Gross. Wow, I'd like to read that. Dude, 482 00:26:42,520 --> 00:26:46,640 Speaker 1: it's out there somewhere. Maybe I'll throw up a link somewhere. Okay, well, 483 00:26:46,680 --> 00:26:49,760 Speaker 1: oh wait, it looks like another course is arriving. What 484 00:26:49,800 --> 00:26:52,480 Speaker 1: do we have here. Well, it's a very beautiful plate. 485 00:26:52,560 --> 00:26:55,680 Speaker 1: It's an ornately decorated plate, and it's covered in very 486 00:26:55,800 --> 00:27:02,159 Speaker 1: thinly sliced pale translucent sashimi, tiny tiny tissue, thin slices 487 00:27:02,200 --> 00:27:06,800 Speaker 1: of fish. It looks good. So imagine you are in 488 00:27:06,800 --> 00:27:09,760 Speaker 1: this scenario. You're sitting down to a plate that looks 489 00:27:09,800 --> 00:27:11,919 Speaker 1: like this, and you know it does look good. So 490 00:27:12,000 --> 00:27:14,920 Speaker 1: it looks so good you eat the whole plate by yourself. 491 00:27:16,520 --> 00:27:19,000 Speaker 1: But what would you do if you're just eating a 492 00:27:19,000 --> 00:27:22,240 Speaker 1: big plate of sushi, and then suddenly you start feeling 493 00:27:22,280 --> 00:27:26,520 Speaker 1: some strange sensations. Uh, well, I generally do, but generally 494 00:27:26,520 --> 00:27:29,800 Speaker 1: that's just the sai. Oh yeah, well that's a different 495 00:27:29,840 --> 00:27:32,760 Speaker 1: thing entirely. No, that this would be more like a 496 00:27:33,320 --> 00:27:34,960 Speaker 1: You're sitting at the table and there's kind of a 497 00:27:35,320 --> 00:27:40,280 Speaker 1: burning and tingling on the lips, and then it kind 498 00:27:40,280 --> 00:27:44,359 Speaker 1: of turns into some pins and needles pricking at the lips, tongue, mouth, 499 00:27:44,520 --> 00:27:48,000 Speaker 1: the throat. Okay, that's a problem. Yeah, And then suddenly 500 00:27:48,040 --> 00:27:50,520 Speaker 1: you might start to lose some coordination. That might still 501 00:27:50,560 --> 00:27:54,359 Speaker 1: be the saki, but it starts to feel more like 502 00:27:54,400 --> 00:27:57,560 Speaker 1: there's a nervous system disruption going on throughout your body. 503 00:27:57,600 --> 00:28:00,920 Speaker 1: You you eventually collapse to the floor. That's bad. Yeah, 504 00:28:00,960 --> 00:28:03,919 Speaker 1: And you find your muscles are very weak and sluggish, 505 00:28:03,920 --> 00:28:07,000 Speaker 1: and eventually you are mostly unable to move your body 506 00:28:07,040 --> 00:28:10,400 Speaker 1: of your own free will. And then the vomiting begins, 507 00:28:11,040 --> 00:28:15,520 Speaker 1: leaving you barely able to order seconds on the delicious dish. Now, 508 00:28:15,560 --> 00:28:18,480 Speaker 1: this is a worst case scenario leading up potentially to 509 00:28:18,680 --> 00:28:25,000 Speaker 1: death in the event of improperly prepared fugu or puffer fish. Now, 510 00:28:25,119 --> 00:28:28,159 Speaker 1: I again, like the other cases, I don't want a 511 00:28:28,200 --> 00:28:31,040 Speaker 1: bad mouth of perfectly good food if it's prepared well 512 00:28:31,080 --> 00:28:35,040 Speaker 1: and and fugu is a perfectly excellent sushi fish, and 513 00:28:35,040 --> 00:28:38,800 Speaker 1: it's not inherently dangerous wind served the right way, when 514 00:28:38,840 --> 00:28:41,520 Speaker 1: prepared by a trained chef who knows what they're doing, 515 00:28:41,560 --> 00:28:43,760 Speaker 1: who has a license to prepare this kind of food. 516 00:28:44,080 --> 00:28:47,640 Speaker 1: And since the introduction the introduction of protective measures like 517 00:28:47,720 --> 00:28:51,120 Speaker 1: government restrictions on who's allowed to prepare and serve fugu, 518 00:28:51,200 --> 00:28:54,640 Speaker 1: fugu poisonings and deaths have been rare. But there is 519 00:28:54,680 --> 00:28:58,120 Speaker 1: a reason that these protective measures have been put in place. 520 00:28:58,800 --> 00:29:02,040 Speaker 1: I've read that sometimes times in Japan or maybe in 521 00:29:02,040 --> 00:29:05,600 Speaker 1: certain places, fugu is known by the nickname tepo meaning 522 00:29:05,800 --> 00:29:10,400 Speaker 1: gun and like so like gun sushi, and that kind 523 00:29:10,400 --> 00:29:13,080 Speaker 1: of makes sense us. So some organs in the puffer 524 00:29:13,120 --> 00:29:17,200 Speaker 1: fish are naturally equipped with tetra to toxin, which is 525 00:29:17,240 --> 00:29:21,320 Speaker 1: an extremely potent neurotoxin. If y'all talked about tetra detoxin 526 00:29:21,840 --> 00:29:23,360 Speaker 1: on the show before, I feel like it's come up 527 00:29:23,360 --> 00:29:27,320 Speaker 1: with time or two in passing. It's very, very toxic 528 00:29:27,360 --> 00:29:30,840 Speaker 1: by mass ingested. It's reportedly about a hundred times as 529 00:29:30,880 --> 00:29:35,720 Speaker 1: toxic as potassium cyanide. So at least the scene in 530 00:29:35,760 --> 00:29:37,920 Speaker 1: the James Bond movie where the bad guy, you know, 531 00:29:37,960 --> 00:29:41,080 Speaker 1: he's committing suicide with the cyanide pill, he would need 532 00:29:41,280 --> 00:29:44,640 Speaker 1: a tetra to toxin pill one one hundred the size 533 00:29:44,720 --> 00:29:46,960 Speaker 1: of the cyanide pill be very easy to hide in 534 00:29:47,000 --> 00:29:50,040 Speaker 1: a little compartment. But anyway, tetra to toxin, what does 535 00:29:50,080 --> 00:29:53,000 Speaker 1: it duty? Why? Why does it cause all these problems? Essentially, 536 00:29:53,040 --> 00:29:57,440 Speaker 1: it works by messing up communication between the bodies nerves 537 00:29:57,480 --> 00:30:02,440 Speaker 1: and muscles by blocking sodium I on channels uh and UH. 538 00:30:02,440 --> 00:30:06,440 Speaker 1: And this can lead to paralysis. Especially The really creepy 539 00:30:06,480 --> 00:30:10,000 Speaker 1: thing I've heard is that it's conscious paralysis. That sounds 540 00:30:10,080 --> 00:30:14,080 Speaker 1: especially horrifying. You don't in yeah, like you you're aware 541 00:30:14,080 --> 00:30:16,880 Speaker 1: of what's going on. It doesn't necessarily knock you unconscious, 542 00:30:17,160 --> 00:30:20,000 Speaker 1: but you can't move and you you might you might 543 00:30:20,000 --> 00:30:24,760 Speaker 1: be having trouble breathing, having a fast beating or irregularly 544 00:30:24,800 --> 00:30:28,840 Speaker 1: beating heart. It sounds very scary. But like I said, 545 00:30:28,920 --> 00:30:32,680 Speaker 1: if this is properly prepared foogu meat, this this is 546 00:30:32,720 --> 00:30:34,600 Speaker 1: not a problem you should have. You you'll find this 547 00:30:34,680 --> 00:30:38,120 Speaker 1: tetra to toxin and especially high concentrations in the fishes, 548 00:30:38,240 --> 00:30:42,240 Speaker 1: liver and gonads. So the chef who knows what he 549 00:30:42,320 --> 00:30:45,200 Speaker 1: or she is doing can cut around the right parts 550 00:30:45,240 --> 00:30:47,040 Speaker 1: of the fish, knows what to do to prepare it 551 00:30:47,120 --> 00:30:48,800 Speaker 1: right there, not going to serve you the parts that 552 00:30:48,800 --> 00:30:53,080 Speaker 1: are going to kill you. But what happens when when 553 00:30:53,240 --> 00:30:56,600 Speaker 1: I don't know things go wrong? When somebody doesn't know 554 00:30:56,680 --> 00:31:00,040 Speaker 1: what they're doing, Uh, it's not pretty. I wanted to 555 00:31:00,120 --> 00:31:02,760 Speaker 1: read from a little case study of fugu poisoning from 556 00:31:02,840 --> 00:31:06,280 Speaker 1: n that was hosted on a report on the c 557 00:31:06,480 --> 00:31:09,719 Speaker 1: d C website. So this is a case where and 558 00:31:09,760 --> 00:31:13,320 Speaker 1: there were three guys hanging out and they get some 559 00:31:13,520 --> 00:31:16,280 Speaker 1: fugu that was I believe shipped to them from a 560 00:31:16,320 --> 00:31:21,440 Speaker 1: friend in Japan. Yeah, and they're like, well, let's try 561 00:31:21,440 --> 00:31:24,720 Speaker 1: it out. So here's one of the cases. So case 562 00:31:24,760 --> 00:31:26,960 Speaker 1: one is a twenty three year old man who he 563 00:31:27,280 --> 00:31:29,400 Speaker 1: ate a piece of fugu, quote the size of a 564 00:31:29,480 --> 00:31:33,280 Speaker 1: quarter approximately one quarter ounce, so that's not that much. 565 00:31:33,720 --> 00:31:36,840 Speaker 1: About ten or fifteen minutes later, it says he had 566 00:31:36,960 --> 00:31:41,720 Speaker 1: onset of tingling in his mouth and lips, followed by dizziness, fatigue, headache, 567 00:31:41,880 --> 00:31:46,040 Speaker 1: a constricted feeling in his throat, difficulty speaking, tightness in 568 00:31:46,080 --> 00:31:51,240 Speaker 1: his upper chest, facial flushing, shaking, nausea, and vomiting. His 569 00:31:51,400 --> 00:31:54,800 Speaker 1: legs weakened, and he collapsed on examination. In the e 570 00:31:54,960 --> 00:31:58,480 Speaker 1: D his blood pressure was a hundred and fifty over ninety, 571 00:31:59,080 --> 00:32:01,960 Speaker 1: heart rate was a hundred and seventeen beats per minute, 572 00:32:02,000 --> 00:32:05,280 Speaker 1: respiratory rate twenty two per minute UH, and he had 573 00:32:05,320 --> 00:32:07,240 Speaker 1: a slightly elevated temperature. And there were there were a 574 00:32:07,280 --> 00:32:10,400 Speaker 1: couple other guys who had the same thing. Uh. One 575 00:32:10,440 --> 00:32:13,200 Speaker 1: of them reported that he noticed a tingling in his 576 00:32:13,280 --> 00:32:15,360 Speaker 1: tongue in the right side of his mouth, followed by 577 00:32:15,440 --> 00:32:21,920 Speaker 1: quote light feeling, anxiety and thoughts of dying. It induces 578 00:32:22,040 --> 00:32:25,400 Speaker 1: thoughts of dying. It's kind of interesting, or maybe this 579 00:32:25,480 --> 00:32:27,760 Speaker 1: is maybe he just knew what was up at that point. 580 00:32:27,840 --> 00:32:30,560 Speaker 1: He's like, oh, yeah, I just dates some fugu time 581 00:32:30,640 --> 00:32:32,880 Speaker 1: to have thoughts of dying. Yeah. I wonder if he 582 00:32:32,920 --> 00:32:36,200 Speaker 1: went into that scenario, you know, knowing the because that's 583 00:32:36,360 --> 00:32:38,120 Speaker 1: this seems to be one of the attractive things about 584 00:32:38,120 --> 00:32:41,000 Speaker 1: the fish. About the quote the gun, right, is that 585 00:32:41,280 --> 00:32:43,360 Speaker 1: it is there's a sense of danger to it. Yes, 586 00:32:43,400 --> 00:32:46,080 Speaker 1: it's it's uh in this sense, it's not just a 587 00:32:46,120 --> 00:32:49,640 Speaker 1: really tasty food but it's kind of a thrill experience 588 00:32:49,800 --> 00:32:52,920 Speaker 1: with the knowledge that you know, oh, if this goes wrong, 589 00:32:53,000 --> 00:32:55,520 Speaker 1: we could all die. It's I don't know, maybe kind 590 00:32:55,520 --> 00:32:57,760 Speaker 1: of like bungee jumping or something. You know that it's 591 00:32:57,800 --> 00:33:01,120 Speaker 1: inherently safe, if your instructor has you're at everything properly, 592 00:33:01,520 --> 00:33:04,080 Speaker 1: but the thrill of knowing that maybe something could go 593 00:33:04,120 --> 00:33:06,880 Speaker 1: wrong and I could die makes it more exciting. And 594 00:33:06,960 --> 00:33:08,560 Speaker 1: in a sense it's it's kind of you need to 595 00:33:08,560 --> 00:33:11,320 Speaker 1: go into any kind of restaurant scenario and you know, 596 00:33:11,400 --> 00:33:15,400 Speaker 1: you trust that the chef knows what they're doing, and yeah, 597 00:33:15,520 --> 00:33:17,920 Speaker 1: but in most cases, it's the difference between like, all right, 598 00:33:17,960 --> 00:33:20,920 Speaker 1: if the food taste good, then there's a good chance 599 00:33:20,920 --> 00:33:22,800 Speaker 1: of the chef knows what they're doing. Here's a case 600 00:33:22,840 --> 00:33:27,000 Speaker 1: where it's it's live or die. But but then again, 601 00:33:27,240 --> 00:33:28,840 Speaker 1: this is something we touched on at the beginning of 602 00:33:28,880 --> 00:33:31,120 Speaker 1: the episode. But I don't think this is inherently all 603 00:33:31,160 --> 00:33:37,120 Speaker 1: that different from very mundane familiar foods, not just interesting delicacies. 604 00:33:37,280 --> 00:33:40,800 Speaker 1: It's like, you go to eat a hamburger and if 605 00:33:40,840 --> 00:33:44,480 Speaker 1: this is you know, maybe uh meat that was ground 606 00:33:44,640 --> 00:33:49,440 Speaker 1: under unclean facilities and it was served to you undercooked 607 00:33:49,600 --> 00:33:52,920 Speaker 1: and you know, the right set of circumstances line up 608 00:33:52,960 --> 00:33:55,360 Speaker 1: with people failing to do their jobs right and giving 609 00:33:55,360 --> 00:33:59,000 Speaker 1: you safe food. Yes, this could kill you too. Yeah yeah. Indeed, 610 00:33:59,040 --> 00:34:01,760 Speaker 1: like most of the items were discussing here today, they 611 00:34:01,800 --> 00:34:06,360 Speaker 1: are extreme and exotic examples of a truth that spreads 612 00:34:06,440 --> 00:34:10,279 Speaker 1: just across the menu for humans. But I wanted to 613 00:34:10,320 --> 00:34:12,640 Speaker 1: return to this case. These three guys who got foogu 614 00:34:12,719 --> 00:34:15,279 Speaker 1: poisoning in nineteen Now, this isn't the only case of 615 00:34:15,320 --> 00:34:17,600 Speaker 1: fugu poisoning. It it happens every now and then, but 616 00:34:17,640 --> 00:34:19,480 Speaker 1: this was the one case I looked at. All three 617 00:34:19,520 --> 00:34:23,120 Speaker 1: of these guys survived, so it's not necessarily a death 618 00:34:23,160 --> 00:34:26,000 Speaker 1: sentence even if you do get the poisoning. All three 619 00:34:26,040 --> 00:34:30,520 Speaker 1: were treated with intravenous hydration gastric lovage that means like 620 00:34:30,560 --> 00:34:33,759 Speaker 1: stomach pumping and cleaning the inside of your stomach, and 621 00:34:33,760 --> 00:34:36,560 Speaker 1: and activated charcoal, which I think the idea is that 622 00:34:36,640 --> 00:34:39,680 Speaker 1: the the toxins that were still in the digestive system 623 00:34:39,680 --> 00:34:44,359 Speaker 1: would bind to the charcoal rather than entering the body's chemistry. 624 00:34:44,680 --> 00:34:48,320 Speaker 1: So another interesting fact about the tetra detoxin and fugu 625 00:34:48,400 --> 00:34:50,680 Speaker 1: and some there are other sea creatures that have tetra 626 00:34:50,760 --> 00:34:54,600 Speaker 1: detoxin to like blue ringed octopus and stuff. Uh, the 627 00:34:54,719 --> 00:34:59,200 Speaker 1: puffer fish raised in aquariums with clean water tend to 628 00:34:59,200 --> 00:35:02,480 Speaker 1: be non toxic sick. Okay, Well, that would lead one 629 00:35:02,560 --> 00:35:05,960 Speaker 1: to believe that they're acquiring these toxic property from something 630 00:35:05,960 --> 00:35:08,800 Speaker 1: in their diet exactly you see with a number of 631 00:35:08,920 --> 00:35:12,200 Speaker 1: different animals, including some some poison frogs from example. Yeah, 632 00:35:12,239 --> 00:35:14,280 Speaker 1: and this seems to be the case with the fugu. 633 00:35:14,400 --> 00:35:17,080 Speaker 1: So what scientists think now is that they get their 634 00:35:17,120 --> 00:35:21,960 Speaker 1: tetra detoxin producing capabilities through something in their food, specifically 635 00:35:22,000 --> 00:35:25,640 Speaker 1: through eating foods containing bacteria. And it now appears to 636 00:35:25,640 --> 00:35:28,920 Speaker 1: be the case that fugu become toxic by capturing and 637 00:35:29,040 --> 00:35:33,320 Speaker 1: using tetra detoxin produced by bacteria that produced the tetra detoxin. 638 00:35:33,400 --> 00:35:35,879 Speaker 1: So they don't make the poison. They get that, they 639 00:35:35,920 --> 00:35:38,680 Speaker 1: get it from the bacteria, and they have evolved a 640 00:35:38,800 --> 00:35:41,960 Speaker 1: resistance to that poison that allows them to store it 641 00:35:41,960 --> 00:35:44,960 Speaker 1: as a defensive mechanism within their bodies. So, if you 642 00:35:45,000 --> 00:35:48,080 Speaker 1: are a spy extracting eurotoxins from a puffer fish in 643 00:35:48,200 --> 00:35:52,800 Speaker 1: order to assassinate your target, you're using essentially a third party. 644 00:35:53,000 --> 00:35:58,200 Speaker 1: There's a middleman. Fish generation poison. Okay, but yeah, I 645 00:35:58,239 --> 00:36:00,200 Speaker 1: do want to stress one more time. I don't want 646 00:36:00,200 --> 00:36:02,880 Speaker 1: to be an alarmist about fugu. They said, you know, 647 00:36:03,000 --> 00:36:07,200 Speaker 1: the chefs who are licensed to serve fugu know what 648 00:36:07,239 --> 00:36:09,799 Speaker 1: they're doing, and it's it's supposed to be a very 649 00:36:09,800 --> 00:36:13,279 Speaker 1: safe experience. Yeah, just maybe it's just some guy in 650 00:36:13,320 --> 00:36:18,600 Speaker 1: your dorm apartment. What I'd really what i'd really be 651 00:36:18,640 --> 00:36:22,040 Speaker 1: worried about is if you're out, i don't know, snorkeling 652 00:36:22,120 --> 00:36:25,320 Speaker 1: or something and one of your buddies catches one and says, 653 00:36:25,480 --> 00:36:29,680 Speaker 1: let me prepare some boat side sashimi for us. Yeah, 654 00:36:29,719 --> 00:36:32,040 Speaker 1: that would be a good, a good opportunity to turn 655 00:36:32,120 --> 00:36:34,440 Speaker 1: them down. What do we have next here? Oh, we 656 00:36:34,520 --> 00:36:38,520 Speaker 1: have a nice cassava roots salad and oh a little 657 00:36:38,560 --> 00:36:43,719 Speaker 1: tapioca pudding on the side. Um, now here's one I've 658 00:36:43,719 --> 00:36:46,399 Speaker 1: had before. I've had tapioca pudding. Oh yeah, I feel 659 00:36:46,400 --> 00:36:48,480 Speaker 1: like most of us have probably had tapioca pudding. Perhaps 660 00:36:48,520 --> 00:36:51,359 Speaker 1: you've had bubble tea with tapioca bubbles in it? Is that? 661 00:36:51,400 --> 00:36:54,040 Speaker 1: What that is? I believe in most cases I always 662 00:36:54,040 --> 00:36:56,359 Speaker 1: get the kind with the tapioca, but that there may 663 00:36:56,400 --> 00:36:59,839 Speaker 1: be another variety that is available as well, I've never 664 00:37:00,040 --> 00:37:02,040 Speaker 1: liked bubble tea. I found it kind of gross, Like, 665 00:37:02,120 --> 00:37:05,440 Speaker 1: why do you want little lumps in the stuff you're drinking? 666 00:37:05,640 --> 00:37:09,759 Speaker 1: I need flavorful lumps in my beverages. I I kind 667 00:37:09,760 --> 00:37:14,560 Speaker 1: of dig it. Robert lamb endorser of lumps. Yeah. Um. 668 00:37:14,719 --> 00:37:18,359 Speaker 1: Tapioca itself has its roots, if you will, in the 669 00:37:18,440 --> 00:37:22,120 Speaker 1: cassava root. So cassava is cultivated throughout the tropical world 670 00:37:22,360 --> 00:37:26,120 Speaker 1: for its roots, which are just superstarchy. They contain nearly 671 00:37:26,160 --> 00:37:30,600 Speaker 1: the maximum theoretical concentration of of starch on a dry 672 00:37:30,719 --> 00:37:34,280 Speaker 1: weight basis among food crops. So we're we're exceeding potato 673 00:37:34,400 --> 00:37:37,560 Speaker 1: territory here. Yeah. Um, and you can think of them 674 00:37:37,560 --> 00:37:41,080 Speaker 1: in terms of potatoes, essentially like a tropical potato. Uh. 675 00:37:41,320 --> 00:37:45,799 Speaker 1: Fresh roots contain about starch, very little protein. But yeah, 676 00:37:45,800 --> 00:37:47,920 Speaker 1: they have a number of different uses. They're used to 677 00:37:48,280 --> 00:37:51,879 Speaker 1: produce a cassava flour. So you get breads, you get tapioca, 678 00:37:52,440 --> 00:37:55,359 Speaker 1: you can get a laundry starch derive, a laundry start 679 00:37:55,480 --> 00:37:58,600 Speaker 1: from it. Uh. There's an alcoholic beverages that are made 680 00:37:58,680 --> 00:38:02,080 Speaker 1: from it, of course there are yeah, and uh oh yeah, 681 00:38:02,120 --> 00:38:07,520 Speaker 1: there's also a cyanide producing sugar uh, derivative that occurs 682 00:38:07,520 --> 00:38:11,759 Speaker 1: in varying amounts in most varieties of cassava. Wait wait 683 00:38:11,760 --> 00:38:16,160 Speaker 1: wait wait cyanide. Cyanide. Yeah, so there's yeah, essentially cyanide 684 00:38:16,560 --> 00:38:19,040 Speaker 1: in the cassava. Well, good thing. That would have to 685 00:38:19,040 --> 00:38:21,520 Speaker 1: be as a hundred times as much of that as 686 00:38:21,520 --> 00:38:25,960 Speaker 1: there would be a the tetrat to toxin. Yeah, it's um. 687 00:38:26,440 --> 00:38:29,000 Speaker 1: Just to back up a little bit, Cassava probably was 688 00:38:29,040 --> 00:38:33,480 Speaker 1: first cultivated by the Maya and the Yucatanba peninsula, so 689 00:38:33,600 --> 00:38:36,239 Speaker 1: quite a while ago, there's been a lot of cultivation, 690 00:38:36,239 --> 00:38:37,920 Speaker 1: and there's a lot of time for for humans to 691 00:38:38,000 --> 00:38:40,319 Speaker 1: work out the kinks to know what to eat what 692 00:38:40,440 --> 00:38:43,080 Speaker 1: not to eat. Um. And even back then, they developed 693 00:38:43,080 --> 00:38:47,080 Speaker 1: a complex refining system to remove poison from the plant 694 00:38:47,160 --> 00:38:51,640 Speaker 1: by grating, pressing, and heating the tubers. Okay, and then 695 00:38:51,680 --> 00:38:55,279 Speaker 1: they also they also used some of the poison for 696 00:38:55,360 --> 00:38:58,680 Speaker 1: darts and arrows. So basically, you want to avoid the leaves, 697 00:38:58,760 --> 00:39:03,640 Speaker 1: which have the highest content atration of these cyanogenic glucosides, 698 00:39:04,280 --> 00:39:08,319 Speaker 1: and you also want to peel the roots as well, 699 00:39:08,360 --> 00:39:11,279 Speaker 1: because the peel is also fairly potent. But all the 700 00:39:11,360 --> 00:39:14,320 Speaker 1: nutritions in the outside, I know, oh no, wait, that's carrots. 701 00:39:15,560 --> 00:39:18,040 Speaker 1: I mean I always when I'm eating something, say, um, 702 00:39:18,280 --> 00:39:21,719 Speaker 1: like a potato or what is that delicious kind of 703 00:39:21,760 --> 00:39:25,879 Speaker 1: German cross between an art of choke and a sun choke. 704 00:39:25,960 --> 00:39:28,040 Speaker 1: Oh so yeah, I love sunchokes, but I love the 705 00:39:28,239 --> 00:39:29,759 Speaker 1: texture of the sun choke. I would never want to 706 00:39:29,760 --> 00:39:33,520 Speaker 1: eat a peeled sunchoke. But apparently most methods call for 707 00:39:33,640 --> 00:39:38,520 Speaker 1: peeling the cassava root just to avoid any potential poisoning UM. 708 00:39:38,960 --> 00:39:42,920 Speaker 1: On top of this, cooking the cassava tends to remove 709 00:39:42,960 --> 00:39:47,880 Speaker 1: the toxicity UM, and adequately processed cassava flour and cassava 710 00:39:47,920 --> 00:39:51,600 Speaker 1: based products have a very low cyanide content and are 711 00:39:51,719 --> 00:39:55,000 Speaker 1: just very safe to eat. Okay, so this is this 712 00:39:55,120 --> 00:39:56,759 Speaker 1: is one of these foods, and I believe there are 713 00:39:56,760 --> 00:39:59,640 Speaker 1: other foods like this that are there as at a standard, 714 00:39:59,760 --> 00:40:03,200 Speaker 1: say poles that are fine once they've been cooked properly, 715 00:40:03,680 --> 00:40:06,040 Speaker 1: but you wouldn't want to eat them raw. Our lima 716 00:40:06,120 --> 00:40:08,840 Speaker 1: beans also in that lima beans are off are also 717 00:40:08,880 --> 00:40:11,000 Speaker 1: on the list of of things that yeah, you definitely 718 00:40:11,000 --> 00:40:14,399 Speaker 1: want to cook. I want to say, red beans as well, 719 00:40:14,440 --> 00:40:19,160 Speaker 1: red kidney beans uh as well are also on that list. Yeah, 720 00:40:19,280 --> 00:40:22,080 Speaker 1: just things where you know, we were fortunate to live 721 00:40:22,120 --> 00:40:26,200 Speaker 1: in a time where long ago people went through the 722 00:40:26,239 --> 00:40:31,000 Speaker 1: painful and potentially lethal process of figuring out which part 723 00:40:31,000 --> 00:40:34,120 Speaker 1: of the plant is good and under what circumstances is 724 00:40:34,120 --> 00:40:36,799 Speaker 1: it good to eat? Uh So, Yeah, today we can 725 00:40:36,920 --> 00:40:40,520 Speaker 1: enjoy tapioca putting, even though at some point in the past, 726 00:40:40,719 --> 00:40:44,359 Speaker 1: um some Mayan's went to an early grave because they 727 00:40:44,600 --> 00:40:47,080 Speaker 1: had to figure out how it works. That's something I 728 00:40:47,120 --> 00:40:49,840 Speaker 1: think about often, the the the debt we owe to 729 00:40:50,000 --> 00:40:52,839 Speaker 1: our ancestors, the people of many, many years ago who 730 00:40:52,920 --> 00:40:55,640 Speaker 1: figured out what you couldn't eat and paid for that 731 00:40:55,760 --> 00:40:58,400 Speaker 1: research with their lives. Yeah. I mean, without even getting 732 00:40:58,400 --> 00:41:02,080 Speaker 1: into so many pros listening, food processing technology, I mean, 733 00:41:02,080 --> 00:41:05,600 Speaker 1: just the basic ability to turn grain into bread, etcetera. 734 00:41:05,640 --> 00:41:08,719 Speaker 1: It's just, you know, I anytime I read about all 735 00:41:08,719 --> 00:41:11,120 Speaker 1: this stuff, I just imagine myself in the wilderness, starving, 736 00:41:11,920 --> 00:41:14,920 Speaker 1: trying to figure out which berries I dare eat and 737 00:41:15,000 --> 00:41:18,719 Speaker 1: the ones will kill me dead? Can I eat these mushrooms? 738 00:41:18,960 --> 00:41:21,600 Speaker 1: I don't know. God, Yeah, mushrooms is an entire that's 739 00:41:21,600 --> 00:41:25,160 Speaker 1: an entirely different area to consider there, because you have 740 00:41:25,239 --> 00:41:29,480 Speaker 1: so many delicious, food worthy mushrooms, even in our our 741 00:41:29,480 --> 00:41:32,240 Speaker 1: own local environment here, and then so many just deadly 742 00:41:32,280 --> 00:41:34,839 Speaker 1: ones as well. Again, the rule with mushrooms is if 743 00:41:34,880 --> 00:41:38,239 Speaker 1: you really don't know, don't eat it. Yes, indeed, yes, 744 00:41:38,680 --> 00:41:41,319 Speaker 1: people continue to learn that one the hard way. Okay, Well, 745 00:41:41,360 --> 00:41:43,799 Speaker 1: I wanted to find out though. All of these we've 746 00:41:43,840 --> 00:41:47,760 Speaker 1: talked about are are interesting to me in that they 747 00:41:47,800 --> 00:41:50,960 Speaker 1: become perfectly fine as long as you can trust the 748 00:41:50,960 --> 00:41:53,719 Speaker 1: person who prepared them. They're they're not gonna hurt you 749 00:41:53,760 --> 00:41:56,960 Speaker 1: if if you've acquired the food properly, prepared it in 750 00:41:57,000 --> 00:42:00,320 Speaker 1: the right way, and you check all the is and 751 00:42:00,360 --> 00:42:02,359 Speaker 1: you're gonna be fine. But what is the food out 752 00:42:02,400 --> 00:42:07,040 Speaker 1: there that it's not just interestingly dangerous in potentsia, you know, 753 00:42:07,120 --> 00:42:11,359 Speaker 1: in potential, but that that actually gets the most people. Well, 754 00:42:11,360 --> 00:42:15,319 Speaker 1: you know, prior to this episode, I might have guessed pork, Yeah, 755 00:42:15,360 --> 00:42:19,120 Speaker 1: you know, that could especially yeah, or barbecue pork, because 756 00:42:19,120 --> 00:42:22,000 Speaker 1: there's been some headlines in recent years where or there 757 00:42:22,040 --> 00:42:25,320 Speaker 1: have been barbecue competitions and illness springs up, So that 758 00:42:25,320 --> 00:42:27,359 Speaker 1: would have been that would have been my guests. Well, 759 00:42:27,400 --> 00:42:30,439 Speaker 1: there was one report from September of two thousand nine 760 00:42:30,480 --> 00:42:32,799 Speaker 1: that the f d A issued, and it was it 761 00:42:32,880 --> 00:42:35,600 Speaker 1: was a list of the top ten most dangerous foods 762 00:42:35,600 --> 00:42:38,319 Speaker 1: in the United States of the time, based on the 763 00:42:38,440 --> 00:42:42,400 Speaker 1: number and severity of food poisoning outbreaks by food vector. 764 00:42:42,840 --> 00:42:45,960 Speaker 1: So not just like three guys eating fugu and stealing 765 00:42:45,960 --> 00:42:49,919 Speaker 1: the headlines, but actually thousands of people. Yeah, so what 766 00:42:50,000 --> 00:42:51,920 Speaker 1: was the culprit? You know, is it was it fugu? 767 00:42:52,080 --> 00:42:54,719 Speaker 1: Was it aki? No? It was none of these, None 768 00:42:54,719 --> 00:42:56,720 Speaker 1: of these foods we've talked about even made the list. 769 00:42:57,200 --> 00:43:03,799 Speaker 1: The real criminal was salad. Uh, specifically leafy greens, which, 770 00:43:03,840 --> 00:43:06,799 Speaker 1: who you know, often feels like the safest thing. I know. Yeah, 771 00:43:06,840 --> 00:43:09,960 Speaker 1: as the Simpsons once observed, you don't make friends with salad, 772 00:43:10,080 --> 00:43:15,239 Speaker 1: especially if the salad is funneling listeria into your friends bodies. Uh. So, 773 00:43:15,280 --> 00:43:18,200 Speaker 1: I want to read from the report. They say iceberg 774 00:43:18,280 --> 00:43:21,040 Speaker 1: let us, romaine let us, leaf let us, butter let us, 775 00:43:21,120 --> 00:43:24,000 Speaker 1: baby leaf let us, immature let us, or leafy greens 776 00:43:24,239 --> 00:43:29,279 Speaker 1: eskirrol in, dive, spring mix, spinach, cabbage, kale, arugula, or 777 00:43:29,360 --> 00:43:33,840 Speaker 1: shard account for of all the outbreaks linked to the 778 00:43:33,920 --> 00:43:37,160 Speaker 1: f d A top ten. Uh. Those outbreaks sickened over 779 00:43:37,320 --> 00:43:40,759 Speaker 1: thirteen thousand, five hundred and sixty eight people who were 780 00:43:40,760 --> 00:43:44,279 Speaker 1: reported to have become ill. Almost thirty percent of all 781 00:43:44,320 --> 00:43:47,799 Speaker 1: the reported illnesses caused by the f D a top ten. 782 00:43:48,719 --> 00:43:50,440 Speaker 1: H I don't know if it's still the same today 783 00:43:50,440 --> 00:43:53,040 Speaker 1: as it was in two thousand nine. I hope this 784 00:43:53,120 --> 00:43:56,400 Speaker 1: has changed in the past six years or so. But 785 00:43:57,200 --> 00:44:00,520 Speaker 1: as for food that not only sickened people but killed them, 786 00:44:00,560 --> 00:44:02,680 Speaker 1: I tried to look up food poisoning outbreaks with the 787 00:44:02,680 --> 00:44:05,120 Speaker 1: most fatalities to see if there was a running thread, 788 00:44:05,120 --> 00:44:06,719 Speaker 1: but I couldn't find one. It seems like it was 789 00:44:06,760 --> 00:44:10,800 Speaker 1: all over the place, and meats, cheeses, vegetables, packaged food 790 00:44:10,800 --> 00:44:16,080 Speaker 1: products like peanut butter bag spinach. I mean, it seems 791 00:44:16,120 --> 00:44:19,960 Speaker 1: like no matter where you turn, something that you're probably 792 00:44:20,000 --> 00:44:23,520 Speaker 1: consuming could kill you if something has failed somewhere in 793 00:44:23,520 --> 00:44:27,239 Speaker 1: the process between the farm and your face. So what 794 00:44:27,280 --> 00:44:29,439 Speaker 1: you're saying is that we could have many more six 795 00:44:29,480 --> 00:44:33,839 Speaker 1: course dinners like this one if listeners choose to uh 796 00:44:33,920 --> 00:44:36,279 Speaker 1: to attend it with us, right. But I'd say the 797 00:44:36,320 --> 00:44:39,880 Speaker 1: real takeaway here is that I think the most dangerous 798 00:44:39,960 --> 00:44:43,279 Speaker 1: foods are not the kinds of foods, uh that that 799 00:44:43,360 --> 00:44:48,160 Speaker 1: make people feel uneasy because they're unfamiliar, you know, delicacies 800 00:44:48,200 --> 00:44:51,480 Speaker 1: from other countries that many Americans wouldn't be familiar with that. 801 00:44:51,719 --> 00:44:54,000 Speaker 1: They're going to be things that you eat every day. Yeah, 802 00:44:54,080 --> 00:44:57,000 Speaker 1: things without that overt danger factor, but still with a 803 00:44:57,200 --> 00:45:01,640 Speaker 1: very inherent, uh sense of danger if not prepared with, 804 00:45:01,960 --> 00:45:06,719 Speaker 1: you know, a monicum of decency and in awareness. Now, 805 00:45:06,800 --> 00:45:09,120 Speaker 1: let me let me offer a caveat even to the 806 00:45:09,200 --> 00:45:11,640 Speaker 1: last thing about salad. I I hope you don't take 807 00:45:11,680 --> 00:45:15,319 Speaker 1: this as a recommendation to stop eating salad. You know, 808 00:45:15,440 --> 00:45:17,480 Speaker 1: leafy greens are a wonderful thing we have as part 809 00:45:17,480 --> 00:45:20,880 Speaker 1: of your diet. And here's my recommendation. Don't buy the 810 00:45:20,920 --> 00:45:23,840 Speaker 1: pre bagged, pre wash stuff and just eat it straight 811 00:45:23,920 --> 00:45:26,440 Speaker 1: up by ahead of let us cut it up and 812 00:45:26,480 --> 00:45:29,319 Speaker 1: wash it yourself. Get you a salad spinner. It's worth 813 00:45:29,360 --> 00:45:30,960 Speaker 1: the work. It's very nice. I don't know. That's a 814 00:45:31,000 --> 00:45:32,760 Speaker 1: lot of work, Joe. I kind of like just opening 815 00:45:32,800 --> 00:45:35,880 Speaker 1: the bag, dumping it and then opening the little packets 816 00:45:35,880 --> 00:45:39,319 Speaker 1: and then I have a salad. But well, okay, and 817 00:45:39,360 --> 00:45:42,000 Speaker 1: no accounting for keeps me from dying. I guess I'll 818 00:45:42,040 --> 00:45:45,400 Speaker 1: try it alright. So there you have it. Uh, they 819 00:45:45,400 --> 00:45:48,239 Speaker 1: we're going to clear the dishes away here. Thanks to 820 00:45:48,360 --> 00:45:51,319 Speaker 1: everybody for for joining us for this dinner. I hope 821 00:45:51,360 --> 00:45:55,719 Speaker 1: you enjoyed it as much as we did. Whoa, hey, 822 00:45:55,800 --> 00:45:58,400 Speaker 1: and what do you know, folks? It it looks like 823 00:45:58,600 --> 00:46:04,080 Speaker 1: Julie Douglas is just teleported into the studio. Julie, what 824 00:46:04,120 --> 00:46:06,960 Speaker 1: are you doing in here? I don't know? And why 825 00:46:07,000 --> 00:46:09,920 Speaker 1: am I still pixelated the guy? We gotta work out 826 00:46:09,920 --> 00:46:12,160 Speaker 1: some of the kinks in the system here. I stay 827 00:46:12,200 --> 00:46:16,080 Speaker 1: away from our our corners. All right. Well, hey, welcome 828 00:46:16,120 --> 00:46:18,960 Speaker 1: back to Stuff to Blow your mind. You have some 829 00:46:18,960 --> 00:46:21,759 Speaker 1: some tremendous news to share with everybody. I do. We 830 00:46:22,120 --> 00:46:24,640 Speaker 1: we have a new podcast that's coming out called The 831 00:46:24,680 --> 00:46:29,719 Speaker 1: Stuff of Life, and it is a weekly podcast, and uh, 832 00:46:30,040 --> 00:46:33,719 Speaker 1: we're really excited by it. Noel Brown, our producer, and 833 00:46:33,760 --> 00:46:37,319 Speaker 1: I have been working away at it um. He's been 834 00:46:37,360 --> 00:46:40,319 Speaker 1: creating some amazing sound design to go along with it. 835 00:46:40,840 --> 00:46:43,239 Speaker 1: And basically each week we take a topic and we 836 00:46:43,280 --> 00:46:44,960 Speaker 1: talked to a couple of experts and then we we 837 00:46:45,040 --> 00:46:48,880 Speaker 1: even some discussion from the house to works collective and 838 00:46:49,040 --> 00:46:51,680 Speaker 1: Joe has actually been on a couple of round tables 839 00:46:52,200 --> 00:46:54,680 Speaker 1: for some topics. That's been a lot of fun. Yeah, 840 00:46:54,880 --> 00:46:57,320 Speaker 1: it's been great. I'm very excited to hear these Julie 841 00:46:57,320 --> 00:46:59,120 Speaker 1: can you give us any kind of preview about what 842 00:46:59,239 --> 00:47:01,320 Speaker 1: the first episode going to be about? Yeah, the first 843 00:47:01,360 --> 00:47:05,719 Speaker 1: episode is the power of Fear. And so we we 844 00:47:05,800 --> 00:47:07,920 Speaker 1: talked to a couple of people who kind of have 845 00:47:08,000 --> 00:47:10,480 Speaker 1: their boots on the ground, so to speak. A former 846 00:47:10,520 --> 00:47:15,680 Speaker 1: firefighter and then a SWAT team member, and they talked 847 00:47:15,719 --> 00:47:19,080 Speaker 1: about like the physiological effects of what's going on when 848 00:47:19,080 --> 00:47:21,960 Speaker 1: you meet that moment where you really have to marshal 849 00:47:21,960 --> 00:47:26,560 Speaker 1: all your resources. And then we talked to a professor 850 00:47:26,600 --> 00:47:31,480 Speaker 1: at Chapman University who has an American Surveyor of Fears, 851 00:47:31,560 --> 00:47:34,319 Speaker 1: and he talks about what Americans are obsessing about and 852 00:47:34,760 --> 00:47:38,960 Speaker 1: the scary things that fill our nightmares? What are they? 853 00:47:39,560 --> 00:47:43,080 Speaker 1: Is it mostly mummies? I gotta it's mostly mummies? Right? Uh? No, 854 00:47:43,200 --> 00:47:45,000 Speaker 1: mummies didn't make it on the list this year. Actually, 855 00:47:45,040 --> 00:47:49,360 Speaker 1: Barbart and I have talked about this survey before, and uh, yeah, 856 00:47:49,560 --> 00:47:52,440 Speaker 1: it was something like the It was in two thousand 857 00:47:52,440 --> 00:47:56,720 Speaker 1: and fourteen. The number one fear was the dark. Oh yeah, okay, 858 00:47:56,719 --> 00:47:59,080 Speaker 1: I think I'm remembering this. Yeah. Yeah, honestly I would 859 00:47:59,120 --> 00:48:01,440 Speaker 1: have guessed public speak, king is it not public speaking? 860 00:48:01,560 --> 00:48:04,239 Speaker 1: Public speaking makes it into the top five, which we 861 00:48:04,280 --> 00:48:07,359 Speaker 1: actually have a companion episode on as well, we'll see 862 00:48:07,680 --> 00:48:11,160 Speaker 1: the dark can always contain mummies, so that that mummy 863 00:48:11,160 --> 00:48:14,280 Speaker 1: demographic is probably boosting the dark, whereas public speaking rarely 864 00:48:14,280 --> 00:48:19,960 Speaker 1: contains mommies. You're safe there yet for now, audience is 865 00:48:20,000 --> 00:48:23,000 Speaker 1: full of mummies. Are surprisingly forgiving you, Well, well, yeah, 866 00:48:23,000 --> 00:48:26,600 Speaker 1: I guess they would be moan. Yeah, you can't really 867 00:48:26,640 --> 00:48:29,120 Speaker 1: tell if it's like a good moan, bad moan. That's 868 00:48:29,239 --> 00:48:31,840 Speaker 1: maybe why they're so forgiving. And what kind of topics 869 00:48:32,080 --> 00:48:34,959 Speaker 1: can listeners expect to roll out in the future. Yeah, 870 00:48:35,280 --> 00:48:39,320 Speaker 1: besides the power of fear and the fear of public speaking, 871 00:48:39,320 --> 00:48:43,319 Speaker 1: which is the second episode, will have another episode about 872 00:48:43,440 --> 00:48:47,120 Speaker 1: eternity and this idea that we try to immortalize ourselves. 873 00:48:47,520 --> 00:48:50,719 Speaker 1: And we talked to Marius Ursake, who is a co 874 00:48:50,880 --> 00:48:56,040 Speaker 1: founder of eternomy, and this is a website in which 875 00:48:56,080 --> 00:48:59,719 Speaker 1: you can build an avatar of yourself, but he's doing 876 00:48:59,760 --> 00:49:03,120 Speaker 1: it in such a way that you would interact with 877 00:49:03,160 --> 00:49:07,560 Speaker 1: this avatar for decades and it will aggregate all of 878 00:49:07,600 --> 00:49:10,840 Speaker 1: your online information. I joined the show to talk in 879 00:49:10,960 --> 00:49:13,480 Speaker 1: the roundtable about this topic, and I thought it had 880 00:49:13,520 --> 00:49:17,480 Speaker 1: some very weird implications. It sounds very black mirror to 881 00:49:17,520 --> 00:49:20,359 Speaker 1: a certain extent, Yes, that came up. Yes, in fact, 882 00:49:20,400 --> 00:49:22,960 Speaker 1: that is one of his influences, and not that he 883 00:49:23,000 --> 00:49:26,680 Speaker 1: wants to create version of that, want to bring this 884 00:49:26,719 --> 00:49:29,520 Speaker 1: to life with my work right, No, No, he's he's 885 00:49:29,520 --> 00:49:32,360 Speaker 1: all about the sort of utopian version of this and 886 00:49:32,360 --> 00:49:35,560 Speaker 1: and trying to um actually use this as a tool 887 00:49:35,600 --> 00:49:38,000 Speaker 1: for living, as opposed to have it be some sort 888 00:49:38,040 --> 00:49:42,399 Speaker 1: of representation of yourself after you die, although it can 889 00:49:42,440 --> 00:49:45,880 Speaker 1: certainly do that too. Cool, So it's less a headstone 890 00:49:45,880 --> 00:49:52,120 Speaker 1: and more just one more social media platform, possibly one 891 00:49:52,160 --> 00:49:55,759 Speaker 1: more hole to fall into. Well, I'm really excited to 892 00:49:55,800 --> 00:49:58,600 Speaker 1: hear these, Julian. I'm really excited for this show, and 893 00:49:58,680 --> 00:50:00,799 Speaker 1: I think all of our listeners, all of you guys 894 00:50:00,840 --> 00:50:02,880 Speaker 1: out there, really should be too, because they put a 895 00:50:02,920 --> 00:50:04,520 Speaker 1: lot of work into this and it sounds like it's 896 00:50:04,520 --> 00:50:07,600 Speaker 1: going to be amazingly interesting and super fun. Yeah. I've 897 00:50:07,600 --> 00:50:11,600 Speaker 1: heard one of the episodes myself. Great content, really appreciating 898 00:50:11,640 --> 00:50:13,920 Speaker 1: the amount of work that you know we're putting into it. 899 00:50:14,320 --> 00:50:16,279 Speaker 1: Um Now, I'm going to make sure that there's a 900 00:50:16,320 --> 00:50:19,719 Speaker 1: link on the landing page with this episode for listeners 901 00:50:19,760 --> 00:50:21,839 Speaker 1: to to explore the show. But where else can they 902 00:50:21,880 --> 00:50:24,760 Speaker 1: go to get it? They can go to really any 903 00:50:24,880 --> 00:50:28,200 Speaker 1: place that they get their podcast from, including iTunes, so 904 00:50:28,239 --> 00:50:31,479 Speaker 1: you can you can subscribe, they might say, oh, yes 905 00:50:31,560 --> 00:50:34,960 Speaker 1: you can, yes, yes, so they should subscribe to the 906 00:50:35,040 --> 00:50:37,640 Speaker 1: Stuff of Life. And by the way, by the time 907 00:50:37,840 --> 00:50:41,640 Speaker 1: this episode airs, the episode of the Power of Fear 908 00:50:41,719 --> 00:50:45,719 Speaker 1: will be out on iTunes, so that now we're in 909 00:50:45,760 --> 00:50:48,920 Speaker 1: the future now, but it actually dropped on January, so 910 00:50:48,960 --> 00:50:51,319 Speaker 1: if you're listening, you don't have to wait. You can 911 00:50:51,320 --> 00:50:53,879 Speaker 1: go check it out right this minute. Yes, and you're 912 00:50:53,880 --> 00:50:55,919 Speaker 1: on social media as well. We are. You can find 913 00:50:55,960 --> 00:50:58,760 Speaker 1: us on the Stuff of Life on Facebook and also Twitter. 914 00:50:58,840 --> 00:51:02,279 Speaker 1: Stuff of Life show. Cool. Well, thank you so much 915 00:51:02,320 --> 00:51:05,400 Speaker 1: for joining us today, Julie. And and see it works out. 916 00:51:05,560 --> 00:51:07,719 Speaker 1: Just when you started to smooth out on the edge 917 00:51:07,760 --> 00:51:10,040 Speaker 1: of pixels are disappearing and now it's time for you 918 00:51:10,120 --> 00:51:14,360 Speaker 1: to zap away into the ether. That's always how it comes, right, um, 919 00:51:14,440 --> 00:51:16,560 Speaker 1: thank you so much for having me. And by the way, 920 00:51:16,600 --> 00:51:18,759 Speaker 1: I love what you guys have done with the dicks here. 921 00:51:19,360 --> 00:51:21,680 Speaker 1: It's great and I love what you guys are doing. 922 00:51:22,080 --> 00:51:24,560 Speaker 1: Thank you. I really like you guys have taken the 923 00:51:24,600 --> 00:51:29,040 Speaker 1: show into this beautiful direction. So alright, kudos. I well, 924 00:51:29,040 --> 00:51:31,120 Speaker 1: thank you and best of luck with Stuff of Life. 925 00:51:31,160 --> 00:51:33,440 Speaker 1: Everybody check it out. In the meantime, be sure to 926 00:51:33,480 --> 00:51:35,480 Speaker 1: check out Stuff to Blow your Mind dot com. That 927 00:51:35,600 --> 00:51:37,480 Speaker 1: is our mothership. That's where you will find all the 928 00:51:37,520 --> 00:51:41,040 Speaker 1: podcast episodes, blog post videos, links out to our various 929 00:51:41,080 --> 00:51:44,800 Speaker 1: social media accounts. Were m Blow the Mind on Facebook 930 00:51:44,800 --> 00:51:46,960 Speaker 1: and Twitter. We are Stuff to Blow your Mind on Tumbler. 931 00:51:47,040 --> 00:51:49,160 Speaker 1: Follow us on those feeds. Keep up with what we're doing. 932 00:51:49,360 --> 00:51:51,640 Speaker 1: Uh and hey, if you listen to us on iTunes 933 00:51:51,760 --> 00:51:55,759 Speaker 1: or Stitcher or uh you know you're using Google, using Spotify, 934 00:51:55,800 --> 00:51:57,640 Speaker 1: however you do it. If there is some way to 935 00:51:57,880 --> 00:51:59,920 Speaker 1: rate us and give us a positive rating or review, 936 00:52:00,440 --> 00:52:03,280 Speaker 1: do that because that really helps out the show, helps 937 00:52:03,280 --> 00:52:05,920 Speaker 1: a boost the algorithm, and you know, ensures that we 938 00:52:05,960 --> 00:52:08,920 Speaker 1: get to continue to produce content like this for you. 939 00:52:09,360 --> 00:52:10,759 Speaker 1: And if you want to get in touch with us 940 00:52:10,800 --> 00:52:13,399 Speaker 1: with any feedback on this episode or other recent ones, 941 00:52:13,480 --> 00:52:15,960 Speaker 1: or let us know your favorite dangerous food or if 942 00:52:15,960 --> 00:52:18,280 Speaker 1: you've tried any of the foods we talked about today, 943 00:52:18,360 --> 00:52:20,960 Speaker 1: you can email us at Blow the Mind at how 944 00:52:21,000 --> 00:52:33,080 Speaker 1: step works dot com. Well more on this embassi that 945 00:52:33,160 --> 00:52:58,120 Speaker 1: they happened how stup works dot com