1 00:00:01,320 --> 00:00:04,280 Speaker 1: Welcome to Stuff you missed in History Class, A production 2 00:00:04,400 --> 00:00:13,960 Speaker 1: of iHeartRadio, Hello and Happy Friday. I am Polly Fry 3 00:00:14,160 --> 00:00:17,360 Speaker 1: and I'm Tracy B. Wilson, and we talked about popcorn. 4 00:00:17,560 --> 00:00:20,119 Speaker 1: We did. I love it. I do too. Do you 5 00:00:20,160 --> 00:00:25,079 Speaker 1: do dinner popcorn? No, but tell me, Okay, So here's 6 00:00:25,120 --> 00:00:34,199 Speaker 1: what I do. I love to do popcorn with a 7 00:00:34,240 --> 00:00:38,920 Speaker 1: lot of parmesan cheese and olive oil, and I put 8 00:00:39,000 --> 00:00:41,600 Speaker 1: rosemary in there. Or I'll infuse the olive oil with 9 00:00:41,720 --> 00:00:45,440 Speaker 1: rosemary first and then I'll do bacon bits. And it's 10 00:00:45,440 --> 00:00:47,400 Speaker 1: dinner popcorn. That's what I eat for dinner. Sometimes that 11 00:00:47,400 --> 00:00:49,360 Speaker 1: sounds really good. I mean, there have been a number 12 00:00:49,400 --> 00:00:51,919 Speaker 1: of times that I've eaten popcorn for dinner, but like 13 00:00:52,040 --> 00:00:54,960 Speaker 1: not in a way that I have. I need the proteins, 14 00:00:55,000 --> 00:00:57,400 Speaker 1: so I got to add others. That's good. Yeah, yeah, 15 00:00:57,960 --> 00:00:59,840 Speaker 1: oh man, I love it. I really am getting a 16 00:00:59,800 --> 00:01:03,120 Speaker 1: little obsessed with the idea of making my own candied 17 00:01:03,160 --> 00:01:05,679 Speaker 1: popcorn mixes. I don't know what that's about. I don't 18 00:01:05,720 --> 00:01:08,440 Speaker 1: need that. I mean that sounds fun, but it does 19 00:01:08,480 --> 00:01:11,800 Speaker 1: sound fun. Yeah, I always can kind of justify it 20 00:01:11,800 --> 00:01:13,800 Speaker 1: in my head. As we have built out our lower 21 00:01:13,880 --> 00:01:16,400 Speaker 1: level of the house to be kind of entertainment village 22 00:01:16,959 --> 00:01:18,560 Speaker 1: that I'm like. But if people come over and they 23 00:01:18,560 --> 00:01:22,720 Speaker 1: want fresh glazed popcorn, and then I right right, you 24 00:01:22,760 --> 00:01:24,960 Speaker 1: need that, You need to have it. You need it. 25 00:01:25,480 --> 00:01:30,639 Speaker 1: How are you preparing your popcorn? I do many different ways, Okay, 26 00:01:31,000 --> 00:01:33,959 Speaker 1: so I sometimes do it on the stove. Alton Brown 27 00:01:34,080 --> 00:01:36,080 Speaker 1: had a how to on how to always get perfect 28 00:01:36,120 --> 00:01:40,080 Speaker 1: popcorn in like a you know, a steel bowl on 29 00:01:40,120 --> 00:01:42,800 Speaker 1: the stove, and I use that sometimes. Sometimes I do 30 00:01:42,840 --> 00:01:45,160 Speaker 1: it just in a saucepan. I have an R two 31 00:01:45,240 --> 00:01:47,520 Speaker 1: D two air popper that is a danger to myself 32 00:01:47,520 --> 00:01:52,680 Speaker 1: and others because it shoots one. It's huge, it's enormous two. 33 00:01:52,800 --> 00:01:59,800 Speaker 1: It's the shoot design isn't awesome. Okay, it's cute as pie, 34 00:01:59,800 --> 00:02:01,760 Speaker 1: and it works really well on a popshop popcorn, but 35 00:02:01,840 --> 00:02:07,040 Speaker 1: it shoots white hot chunks of both unpopped kernels and 36 00:02:07,120 --> 00:02:10,840 Speaker 1: freshly pop popcorn all over the kitchen. It's r tood 37 00:02:11,000 --> 00:02:13,200 Speaker 1: to Doing this makes it so funny. It's pretty good. 38 00:02:13,480 --> 00:02:16,160 Speaker 1: So if I ever use it, which I do sometimes 39 00:02:16,200 --> 00:02:18,680 Speaker 1: because I do like air pop, I have to like 40 00:02:18,800 --> 00:02:22,120 Speaker 1: build a little foil funnel for it so that it 41 00:02:22,160 --> 00:02:25,639 Speaker 1: won't harm me or my cat's or husband, yeah, or 42 00:02:25,720 --> 00:02:27,880 Speaker 1: like hit a piece of glass and break it or whatever. 43 00:02:29,000 --> 00:02:31,880 Speaker 1: And sometimes I do microwave. There's a microwave brand that 44 00:02:31,919 --> 00:02:34,399 Speaker 1: I really like because it has no salt, no oil, 45 00:02:35,320 --> 00:02:37,640 Speaker 1: and sometimes I just like to start fresh. The other 46 00:02:37,680 --> 00:02:41,600 Speaker 1: thing that I have started doing is experimenting with mushroom popcorn, 47 00:02:42,600 --> 00:02:45,040 Speaker 1: which is not made of mushrooms. It's just called that. 48 00:02:45,280 --> 00:02:47,880 Speaker 1: It's a popcorn more like the kind you would get 49 00:02:47,880 --> 00:02:52,120 Speaker 1: in the theme park often that are. It's made for 50 00:02:52,200 --> 00:02:55,440 Speaker 1: candy coating because it makes more of a sphere and 51 00:02:55,480 --> 00:02:58,880 Speaker 1: it is a little bit stuff because sometimes when you 52 00:02:58,880 --> 00:03:02,639 Speaker 1: put candy coating gun right now, popcorn collapses and melts. 53 00:03:02,680 --> 00:03:06,240 Speaker 1: But this has better structural integrity, so it's better for that. 54 00:03:06,320 --> 00:03:11,359 Speaker 1: So there's a lot of Again, my beloved hates popcorn. 55 00:03:11,760 --> 00:03:15,920 Speaker 1: Oh no. He worked in a movie theater when he 56 00:03:15,960 --> 00:03:17,600 Speaker 1: was in high school and then I think a little 57 00:03:17,600 --> 00:03:19,600 Speaker 1: bit in college and it was just like he ate 58 00:03:19,600 --> 00:03:22,840 Speaker 1: too much popcorn, and he doesn't I understand. He has 59 00:03:23,200 --> 00:03:26,560 Speaker 1: he has met his quota of lifelong popcorn concession, done 60 00:03:26,600 --> 00:03:29,440 Speaker 1: with it, and he wants no more. Yeah, so it's 61 00:03:29,480 --> 00:03:31,959 Speaker 1: on me if I make popcorn. Yeah, we are mostly 62 00:03:32,160 --> 00:03:36,120 Speaker 1: an air popper household currently. We used to have a 63 00:03:36,160 --> 00:03:40,320 Speaker 1: thing that went on the stovetop that had a little 64 00:03:40,360 --> 00:03:42,360 Speaker 1: thing in it that you could turn a crank and 65 00:03:42,400 --> 00:03:45,680 Speaker 1: it would move the kernels inside so that like nothing 66 00:03:45,720 --> 00:03:51,080 Speaker 1: burned or stuck. I found it really challenging to clean 67 00:03:51,120 --> 00:03:56,360 Speaker 1: it adequately. When I was a kid, we had a 68 00:03:56,440 --> 00:04:01,280 Speaker 1: like a particularly heavy pot saucepan that we would use 69 00:04:01,280 --> 00:04:03,560 Speaker 1: on the stove that was like really good for doing popcorn. 70 00:04:03,600 --> 00:04:07,640 Speaker 1: And and we also had a thing it had sort 71 00:04:07,640 --> 00:04:09,640 Speaker 1: of a bowl and a lid, and you would put 72 00:04:09,640 --> 00:04:11,200 Speaker 1: your oil down in the bottom of the bowl. You 73 00:04:11,200 --> 00:04:14,240 Speaker 1: would put your kernels down in there, and it put 74 00:04:14,280 --> 00:04:16,359 Speaker 1: the lid on it. It plug it into the wall. 75 00:04:16,520 --> 00:04:18,400 Speaker 1: It would heat up and pop all your stuff, and 76 00:04:18,400 --> 00:04:20,360 Speaker 1: then you just flipped it upside down and that lid 77 00:04:20,400 --> 00:04:23,240 Speaker 1: became the bowl to eat it out of. Yeah, so 78 00:04:23,279 --> 00:04:25,640 Speaker 1: that's pretty cool. I remember those. I'm sure that's the 79 00:04:25,680 --> 00:04:28,960 Speaker 1: thing that still exists. But yeah, we also used to 80 00:04:29,040 --> 00:04:31,920 Speaker 1: grow popcorn. We grew popcorn in the garden for a 81 00:04:31,960 --> 00:04:37,160 Speaker 1: fish season, which was a fun experiment, but the popcorn 82 00:04:37,160 --> 00:04:41,719 Speaker 1: that we could buy at the store was better. Yeah, 83 00:04:41,720 --> 00:04:44,479 Speaker 1: because you're not doing like the industrial drying process and 84 00:04:44,600 --> 00:04:47,479 Speaker 1: stuff that makes it, which is actually you've lived a 85 00:04:47,520 --> 00:04:50,520 Speaker 1: good example of probably why a lot of indigenous cultures 86 00:04:50,520 --> 00:04:52,520 Speaker 1: were like, let's just grind this down and we'll use 87 00:04:52,560 --> 00:04:55,839 Speaker 1: it as a meal kind of thing. Yeah, because it 88 00:04:55,960 --> 00:04:59,880 Speaker 1: naturally is not automatically great. So a couple of weeks ago, 89 00:05:00,000 --> 00:05:03,760 Speaker 1: I was on a little sort of vacation. Vacation is 90 00:05:04,800 --> 00:05:06,000 Speaker 1: it was not that long. It was a couple of 91 00:05:06,040 --> 00:05:07,240 Speaker 1: days that I took off work and I took the 92 00:05:07,240 --> 00:05:10,680 Speaker 1: train to Western Massachusetts. I went to Pittsfield. Two popcorn 93 00:05:10,760 --> 00:05:15,200 Speaker 1: related things happened. One is that there was a movie 94 00:05:15,240 --> 00:05:17,640 Speaker 1: theater right down from where the hotel that I was 95 00:05:17,640 --> 00:05:20,440 Speaker 1: staying at, and I had already looked at the schedule 96 00:05:20,480 --> 00:05:22,080 Speaker 1: to see if there was anything I wanted to see 97 00:05:22,160 --> 00:05:24,000 Speaker 1: that was gonna line because I was only there for 98 00:05:24,040 --> 00:05:27,400 Speaker 1: one night and nothing really worked. But I walked past 99 00:05:27,560 --> 00:05:29,800 Speaker 1: and the door was open, and the smell of the 100 00:05:29,800 --> 00:05:32,880 Speaker 1: movie theater popcorn hit me, and I was like, I 101 00:05:32,920 --> 00:05:34,800 Speaker 1: wanted to walk in and be like, I don't I'm 102 00:05:34,839 --> 00:05:38,360 Speaker 1: not buying a ticket, Can I just get some popcorn? 103 00:05:39,120 --> 00:05:42,279 Speaker 1: Which I did not wind up doing. I kind of 104 00:05:42,320 --> 00:05:45,080 Speaker 1: regret that still, though that would have been fun. The 105 00:05:45,200 --> 00:05:49,800 Speaker 1: other thing is I walked past I want to call 106 00:05:49,839 --> 00:05:53,200 Speaker 1: it a popcorn wagon. It looked a lot like a wagon, 107 00:05:53,240 --> 00:05:54,960 Speaker 1: but sort of a cross between a wagon and a 108 00:05:55,000 --> 00:05:57,320 Speaker 1: food truck, like big enough for somebody to get in there, 109 00:05:58,240 --> 00:06:02,440 Speaker 1: just sitting out on the sidewalk in Pittsfield. And apparently 110 00:06:02,480 --> 00:06:07,000 Speaker 1: that thing has more than one hundred year history. Now 111 00:06:07,040 --> 00:06:11,040 Speaker 1: it is part of a summer job training program that 112 00:06:11,160 --> 00:06:15,800 Speaker 1: Goodwill does where you can just walk up to it 113 00:06:15,960 --> 00:06:19,039 Speaker 1: and you know, order popcorn through the little window of 114 00:06:19,080 --> 00:06:21,880 Speaker 1: this wagon out on the streets, red wagon with like 115 00:06:22,320 --> 00:06:26,400 Speaker 1: golden wheels. And I was like, I did not know 116 00:06:26,480 --> 00:06:28,840 Speaker 1: all that whole story until just now, But I was like, boy, 117 00:06:28,839 --> 00:06:30,839 Speaker 1: do I love the fact that I just walked past 118 00:06:30,839 --> 00:06:35,919 Speaker 1: this popcorn wagon whatever it is? Yes, oh I love it. 119 00:06:35,960 --> 00:06:39,120 Speaker 1: What is? Are you like a classic buttered? Are you 120 00:06:39,240 --> 00:06:43,159 Speaker 1: like a kettle corn girly? What is your popcorn zone? 121 00:06:43,400 --> 00:06:45,720 Speaker 1: I like to do a lot of different things with popcorn. 122 00:06:46,279 --> 00:06:50,880 Speaker 1: When I was a teen and I did not have 123 00:06:50,960 --> 00:06:54,960 Speaker 1: the problems that I have with hypertension today, I would 124 00:06:55,000 --> 00:06:57,480 Speaker 1: put soy sauce on there. Oh yeah, which you had 125 00:06:57,520 --> 00:06:59,320 Speaker 1: to be careful with because too much soy sauce. It 126 00:06:59,360 --> 00:07:02,560 Speaker 1: would just like melts, it will also collapse it. But 127 00:07:02,920 --> 00:07:06,240 Speaker 1: I like I like like sort of the classic movie 128 00:07:06,279 --> 00:07:11,720 Speaker 1: theater butter and salt situation again with the hypertension mindfulness, 129 00:07:12,520 --> 00:07:15,080 Speaker 1: and I like to put a variety of different flavors 130 00:07:15,120 --> 00:07:19,440 Speaker 1: on there. I discovered putting tahene on popcorn oh so good. 131 00:07:19,960 --> 00:07:25,800 Speaker 1: So putting like there are various powdered seasonings onto the popcorn. 132 00:07:26,040 --> 00:07:30,880 Speaker 1: Super good. I don't currently have kettle corn seasoning, but 133 00:07:31,000 --> 00:07:34,520 Speaker 1: I like kettle corn seasoning a lot, White Shuddar seasoning 134 00:07:35,800 --> 00:07:41,240 Speaker 1: and Linda Belcher kettle corn. There have been I didn't 135 00:07:41,240 --> 00:07:47,760 Speaker 1: get into it in the episode. Some interesting recipes involving 136 00:07:47,840 --> 00:07:51,680 Speaker 1: popcorn in many cookbooks over the years, but one thing 137 00:07:51,840 --> 00:07:55,200 Speaker 1: that was interesting to me was like in nineteen oh five, 138 00:07:55,360 --> 00:07:58,760 Speaker 1: the Fanny Farmer cookbook had a recipe for clam and 139 00:07:58,880 --> 00:08:02,680 Speaker 1: corn soup and it involved using popcorn as your garnish 140 00:08:02,720 --> 00:08:06,280 Speaker 1: instead of crackers. Okay, and apparently that was something that 141 00:08:06,320 --> 00:08:10,480 Speaker 1: Teddy Roosevelt loved. He always preferred popcorn to crackers in 142 00:08:10,520 --> 00:08:13,040 Speaker 1: his soup. I'm really curious about this, and I'm gonna 143 00:08:13,040 --> 00:08:17,800 Speaker 1: try it sometime. But yeah, I'm also curious about like 144 00:08:17,840 --> 00:08:20,480 Speaker 1: what the texture of the popcorn they were using was like, 145 00:08:20,560 --> 00:08:23,400 Speaker 1: because I feel like most of the popcorns that I 146 00:08:23,600 --> 00:08:28,440 Speaker 1: have used here in the twenty first century and lap 147 00:08:28,600 --> 00:08:31,960 Speaker 1: the twentieth century. Also like if you put that in 148 00:08:32,000 --> 00:08:35,520 Speaker 1: a liquid or a broth, even a like a creamy broth, 149 00:08:35,600 --> 00:08:38,360 Speaker 1: like a like a clam chowder, it's gonna just go 150 00:08:38,440 --> 00:08:43,240 Speaker 1: get a melt. Yeah, so what what what would that 151 00:08:43,320 --> 00:08:47,440 Speaker 1: be like? I don't know. There were some mentions that 152 00:08:47,520 --> 00:08:50,280 Speaker 1: I saw of it being used almost as a thickener 153 00:08:50,320 --> 00:08:54,520 Speaker 1: in some recipes, like counting on it to melts. But 154 00:08:54,760 --> 00:08:56,640 Speaker 1: like I still have that thing of like yeah, but 155 00:08:56,720 --> 00:08:59,640 Speaker 1: you still have little bits of husk then that are 156 00:08:59,679 --> 00:09:05,040 Speaker 1: in the like do you straight those out? Do you 157 00:09:05,120 --> 00:09:07,280 Speaker 1: pick them out? Like how do you manage or do 158 00:09:07,360 --> 00:09:09,040 Speaker 1: you just pick it off of the husk before you 159 00:09:09,120 --> 00:09:11,480 Speaker 1: put it in for the And I didn't. I didn't 160 00:09:11,480 --> 00:09:15,040 Speaker 1: go down that rabbit. Yeah, a number of the ways 161 00:09:15,040 --> 00:09:17,240 Speaker 1: of preparing it that we talked about in the episode. 162 00:09:17,240 --> 00:09:20,400 Speaker 1: I'm like, that feels like you would have popcorn full 163 00:09:20,480 --> 00:09:22,840 Speaker 1: of sand, Like you're never gonna get that sand out? 164 00:09:22,880 --> 00:09:25,480 Speaker 1: How did this work? Yeah? I don't. I was with you. 165 00:09:25,559 --> 00:09:28,320 Speaker 1: I the first time I read about the no you 166 00:09:28,440 --> 00:09:30,920 Speaker 1: just throw it in the hot ash and stir it, 167 00:09:30,960 --> 00:09:35,880 Speaker 1: and I was like, no, thank you. Yeah. I So 168 00:09:36,040 --> 00:09:37,720 Speaker 1: when I was a kid, there were a couple of 169 00:09:37,760 --> 00:09:41,240 Speaker 1: times that we made popcorn over a fire, either a 170 00:09:41,320 --> 00:09:45,760 Speaker 1: campfire or the fire in the fireplace, And even though 171 00:09:45,800 --> 00:09:49,040 Speaker 1: we had a thing that was meant to do that with, 172 00:09:50,200 --> 00:09:54,920 Speaker 1: always wound up with some like straight up burned portion 173 00:09:55,120 --> 00:09:57,880 Speaker 1: of it. Like it's just it's uh, you know, if 174 00:09:57,880 --> 00:10:00,000 Speaker 1: we had more experience with it, you might have done 175 00:10:00,040 --> 00:10:02,520 Speaker 1: and better, but like, we always wound up with some 176 00:10:02,600 --> 00:10:07,640 Speaker 1: inedible popcorn. Yeah, I think that's pretty common. I like 177 00:10:07,840 --> 00:10:12,320 Speaker 1: a lightly burnt popcorn because then it's like it just 178 00:10:12,360 --> 00:10:16,720 Speaker 1: crumbles to dust in your mouth. I love that. But 179 00:10:16,840 --> 00:10:22,000 Speaker 1: I like almost all popcorn. Yeah. Lately I'm craving can't 180 00:10:22,280 --> 00:10:28,520 Speaker 1: like butterscotch popcorn, which I think I'm gonna have to do. See, 181 00:10:28,600 --> 00:10:33,000 Speaker 1: I'm like everything bagel seasoning. Yes, it is so good 182 00:10:33,040 --> 00:10:37,880 Speaker 1: on popcorn. Yeah, so good on popcorn. I love it. Yeah, 183 00:10:37,960 --> 00:10:41,640 Speaker 1: I will. I will use all the things anyway. Popcorn popcorn, Yeah, 184 00:10:41,679 --> 00:10:47,559 Speaker 1: popcorn popcorn. I love you popcorn. Yeah, it's absolutely delicious. 185 00:10:48,280 --> 00:10:51,360 Speaker 1: I like it a lot. Thank you, Universe. For popcorn. Nice. 186 00:10:52,400 --> 00:10:57,520 Speaker 1: Thank you all of the indigenous peoples that cultivated maize, right, 187 00:10:57,559 --> 00:11:01,800 Speaker 1: because otherwise we wouldn't have pop wouldn't have it. Yeah, 188 00:11:02,280 --> 00:11:06,240 Speaker 1: it's it's so interesting all of those the long list 189 00:11:06,320 --> 00:11:11,200 Speaker 1: of places that that whole myth of how they were 190 00:11:11,960 --> 00:11:17,640 Speaker 1: giving popcorn to the colonists. It's so weird. Literally using 191 00:11:17,679 --> 00:11:21,359 Speaker 1: popcorn to like whitewash those stories and make them palatable 192 00:11:21,520 --> 00:11:25,359 Speaker 1: is so weird to me. Yeah, but there it is popcorn. 193 00:11:35,040 --> 00:11:38,880 Speaker 1: We talked about iodized salts on the show this week. 194 00:11:39,400 --> 00:11:46,120 Speaker 1: We did thanks for personal curiosity. In addition to the 195 00:11:46,240 --> 00:11:50,000 Speaker 1: Washington Post article that's that inspired the whole thing, which 196 00:11:50,000 --> 00:11:52,120 Speaker 1: we mentioned at the top of the show, there was 197 00:11:52,160 --> 00:11:56,800 Speaker 1: also a couple of years ago an article in the 198 00:11:56,800 --> 00:11:59,760 Speaker 1: The London Review of Books. I think that all of 199 00:11:59,800 --> 00:12:03,080 Speaker 1: this in the show notes, but that focused more on Switzerland, 200 00:12:03,120 --> 00:12:04,640 Speaker 1: and both of them were just so interesting to me 201 00:12:05,320 --> 00:12:07,000 Speaker 1: and made me want to learn more and do a 202 00:12:07,040 --> 00:12:13,720 Speaker 1: whole episode. So various articles that sort of relate to 203 00:12:13,760 --> 00:12:17,040 Speaker 1: this in some way kind of made it sound like 204 00:12:17,840 --> 00:12:20,600 Speaker 1: we added iodine to the salt for this whole thyroid thing, 205 00:12:20,679 --> 00:12:23,800 Speaker 1: but now everybody has high blood pressure, and it made 206 00:12:23,800 --> 00:12:28,480 Speaker 1: it sort of sound like the iodine addition had somehow 207 00:12:28,600 --> 00:12:31,760 Speaker 1: led people to consume more salt, which led people to 208 00:12:31,800 --> 00:12:35,079 Speaker 1: have high blood pressure, and that is not the process. 209 00:12:35,240 --> 00:12:39,000 Speaker 1: Like people's salt intake didn't really change with the adding 210 00:12:39,080 --> 00:12:42,440 Speaker 1: of iodine to salt. People just started buying iodized salt 211 00:12:42,600 --> 00:12:48,120 Speaker 1: instead of the other salt that they were already using. 212 00:12:48,160 --> 00:12:51,959 Speaker 1: And then, as we said in the episode, like way 213 00:12:52,120 --> 00:12:56,480 Speaker 1: bigger source of sodium in the typical American diet is 214 00:12:56,520 --> 00:13:02,400 Speaker 1: like canned and processed foods that are made, you know, 215 00:13:03,160 --> 00:13:07,040 Speaker 1: in mass quantities to purchase at the grocery store and 216 00:13:07,160 --> 00:13:10,800 Speaker 1: boxes and cans and whatever, and typically the salt used 217 00:13:10,800 --> 00:13:15,679 Speaker 1: to make those foods is not iodized salt. So it's like, yes, 218 00:13:16,440 --> 00:13:20,719 Speaker 1: people are eating more salt, Yes, that's correlated with more 219 00:13:20,760 --> 00:13:24,960 Speaker 1: people having high blood pressure, but most of that additional 220 00:13:25,000 --> 00:13:27,240 Speaker 1: salt that has become part of the diet since then 221 00:13:27,440 --> 00:13:31,360 Speaker 1: is like not idized salt related to iine. I think 222 00:13:31,400 --> 00:13:33,240 Speaker 1: this is one of those things where it's easy to 223 00:13:33,240 --> 00:13:38,760 Speaker 1: blame something other than like, yeah, your dietary choices, because listen, 224 00:13:38,800 --> 00:13:41,400 Speaker 1: none of us, myself included, want to have to make 225 00:13:41,400 --> 00:13:46,600 Speaker 1: dietary changes for no better health. But sometimes you gotta yeah. Well, 226 00:13:46,640 --> 00:13:49,120 Speaker 1: and I think one of the things that can feel 227 00:13:49,960 --> 00:13:54,640 Speaker 1: easier if you're trying to reduce your sodium intake is 228 00:13:54,679 --> 00:13:58,000 Speaker 1: to switch to a salt substitute for your like table 229 00:13:58,040 --> 00:14:02,000 Speaker 1: salt seasoning purposes, right, And like, I'm not making a 230 00:14:02,160 --> 00:14:05,960 Speaker 1: medical advice here, that just sort of means that, like 231 00:14:06,080 --> 00:14:09,520 Speaker 1: you might be weeding a source of iodine out of 232 00:14:09,559 --> 00:14:15,160 Speaker 1: your diet that you need without necessarily tackling the larger 233 00:14:15,280 --> 00:14:20,960 Speaker 1: source of sodium in the diet. It just it amused 234 00:14:20,960 --> 00:14:23,960 Speaker 1: me that so many articles that I read seemed to 235 00:14:23,960 --> 00:14:28,239 Speaker 1: present this as like a process that went from iodized 236 00:14:28,240 --> 00:14:31,000 Speaker 1: salt to hypertension, and I was like, that's not right, 237 00:14:31,520 --> 00:14:34,080 Speaker 1: really how that worked. Another thing I found very frustrating 238 00:14:34,120 --> 00:14:36,680 Speaker 1: is that a lot of the articles that I read 239 00:14:36,920 --> 00:14:41,440 Speaker 1: really were focused on the economic impact of so many 240 00:14:41,480 --> 00:14:45,840 Speaker 1: people having like hyper thyroid symptoms of like lethargy and 241 00:14:45,880 --> 00:14:48,960 Speaker 1: brain fog and stuff like that, so sort of focusing 242 00:14:49,000 --> 00:14:52,960 Speaker 1: on how much it was costing employers in the country 243 00:14:53,080 --> 00:14:58,040 Speaker 1: to have so much hyperthyroidism, rather than having any inkling 244 00:14:58,720 --> 00:15:01,480 Speaker 1: about like the quality of life for the people who 245 00:15:01,520 --> 00:15:04,800 Speaker 1: were dealing with this, Right, and we saw the same 246 00:15:04,840 --> 00:15:06,440 Speaker 1: thing or I saw the same thing in some of 247 00:15:06,480 --> 00:15:09,280 Speaker 1: the research about the migraine episode that we did a 248 00:15:09,320 --> 00:15:13,200 Speaker 1: while back, and I kept finding statistics that were about 249 00:15:13,280 --> 00:15:16,840 Speaker 1: like labor hours lost to migraine, and I was like, 250 00:15:16,920 --> 00:15:20,040 Speaker 1: I don't want to include disinformation in the show at all, 251 00:15:20,160 --> 00:15:23,480 Speaker 1: because I don't think we need to be reducing human 252 00:15:23,520 --> 00:15:30,280 Speaker 1: beings and you know, debilitating medical conditions down to whether 253 00:15:30,400 --> 00:15:34,240 Speaker 1: you are making money for your employer or not. Right, listen, 254 00:15:34,320 --> 00:15:36,560 Speaker 1: we understand you don't feel great, but how hard are 255 00:15:36,600 --> 00:15:41,720 Speaker 1: you able to work is really the bigger issue. So frustrating. 256 00:15:41,800 --> 00:15:43,720 Speaker 1: There was also a dispute that I did not get 257 00:15:43,720 --> 00:15:45,920 Speaker 1: into it all. I only found one brief reference to 258 00:15:46,000 --> 00:15:50,240 Speaker 1: it that apparently the commissioner of the State Board of 259 00:15:50,280 --> 00:15:53,760 Speaker 1: Health in Michigan, whose name was R. M Ullen, published 260 00:15:53,760 --> 00:15:56,400 Speaker 1: this letter in the Medical Society Journal in nineteen twenty 261 00:15:56,480 --> 00:16:00,280 Speaker 1: four where he sort of seemed to try to take 262 00:16:00,360 --> 00:16:03,680 Speaker 1: credit for the whole idea of adding iodine to the salt, 263 00:16:04,440 --> 00:16:08,080 Speaker 1: when the other people involved with it were like, no, 264 00:16:08,320 --> 00:16:10,960 Speaker 1: it was more like we invited him to be part 265 00:16:10,960 --> 00:16:14,560 Speaker 1: of this, found him really hard to work with, kind 266 00:16:14,640 --> 00:16:21,000 Speaker 1: of quietly managed him out of being involved, and like 267 00:16:21,040 --> 00:16:23,280 Speaker 1: now he's trying to take credit for it, and that 268 00:16:23,440 --> 00:16:26,840 Speaker 1: simultaneously seems like maybe a very interesting personal dispute to 269 00:16:26,920 --> 00:16:30,880 Speaker 1: explore and also something I didn't find much about aside 270 00:16:30,880 --> 00:16:34,400 Speaker 1: from this like one reference, and it became a thing 271 00:16:34,400 --> 00:16:37,480 Speaker 1: of if I try to research this personal drama, it 272 00:16:37,520 --> 00:16:44,680 Speaker 1: is going to sidetrack me from finishing the episode. Yeah. Also, 273 00:16:44,720 --> 00:16:49,480 Speaker 1: bickering is not always documented terribly well yeah, uh, that's 274 00:16:49,560 --> 00:16:56,080 Speaker 1: totally true. So yeah, we definitely have a number of 275 00:16:56,080 --> 00:16:58,560 Speaker 1: different salts at our house. We have like there is 276 00:16:58,680 --> 00:17:01,840 Speaker 1: there is an iodized sea salt that gets used in 277 00:17:02,680 --> 00:17:06,600 Speaker 1: various cooking, but like we also have a fancy like 278 00:17:06,760 --> 00:17:10,200 Speaker 1: finishing sea salt for sprinkling on top of things when 279 00:17:10,280 --> 00:17:14,160 Speaker 1: you're oh yeah about to you know, serve them. And 280 00:17:15,680 --> 00:17:18,439 Speaker 1: we have you know, a salt grinder and a pepper 281 00:17:18,480 --> 00:17:20,720 Speaker 1: mill and a lot of the like rock salt that 282 00:17:20,760 --> 00:17:24,160 Speaker 1: would go into a grinder a lot of times that's 283 00:17:24,200 --> 00:17:28,000 Speaker 1: not iodized. So there have been times where I'm like, 284 00:17:28,040 --> 00:17:30,399 Speaker 1: am I kidding enough iodine? And then I think about 285 00:17:30,440 --> 00:17:33,960 Speaker 1: how much, like how much sushi I eat that involves 286 00:17:34,400 --> 00:17:39,000 Speaker 1: right seaweed, and I like probably, all right, Yeah, I'm 287 00:17:39,040 --> 00:17:44,080 Speaker 1: a fan of salt. Yeah, I love it. My thing 288 00:17:44,200 --> 00:17:47,320 Speaker 1: lately has been black lava salt, which I like to 289 00:17:47,320 --> 00:17:51,120 Speaker 1: sprinkle onto creemy drinks m because it brings out neat 290 00:17:51,160 --> 00:17:53,359 Speaker 1: things and it also makes cool patterns at the top, 291 00:17:56,520 --> 00:18:00,240 Speaker 1: which is also not iodized. But it is delicious. Yeah. 292 00:18:00,240 --> 00:18:02,399 Speaker 1: Anna's cut like a nice little smoky flavor. I mean 293 00:18:02,440 --> 00:18:05,920 Speaker 1: to do it. Yeah. So yeah. You know, if you're 294 00:18:05,960 --> 00:18:08,919 Speaker 1: cooking something amazing this weekend, whatever salt you're putting in it, 295 00:18:09,880 --> 00:18:13,159 Speaker 1: I hope it's your favorite salt. Do people have favorite salts? 296 00:18:13,240 --> 00:18:16,560 Speaker 1: I think we do at our house. Uh. And you know, 297 00:18:16,640 --> 00:18:18,320 Speaker 1: if you've got to go out and work, I hope 298 00:18:18,320 --> 00:18:20,560 Speaker 1: your day goes well and everybody is great to you. 299 00:18:20,640 --> 00:18:23,520 Speaker 1: We will be back with a Saturday classic tomorrow and 300 00:18:23,640 --> 00:18:31,720 Speaker 1: with something brand new on Monday. Stuff you Missed in 301 00:18:31,800 --> 00:18:35,480 Speaker 1: History Class is a production of iHeartRadio. For more podcasts 302 00:18:35,480 --> 00:18:39,639 Speaker 1: from iHeartRadio, visit the iHeartRadio app, Apple Podcasts, or wherever 303 00:18:39,680 --> 00:18:41,199 Speaker 1: you listen to your favorite shows.