1 00:00:00,800 --> 00:00:03,520 Speaker 1: How do everyone chuck here on a Saturday bringing you 2 00:00:03,560 --> 00:00:07,720 Speaker 1: another fine selection from our back catalog? Is yogurt a 3 00:00:07,800 --> 00:00:12,480 Speaker 1: miracle food? This is from November twenty eighteen, And you know, 4 00:00:13,000 --> 00:00:15,920 Speaker 1: yogurt's pretty good for you, you guys, it's something you 5 00:00:15,960 --> 00:00:19,439 Speaker 1: should be eating, perhaps even a miracle food. Do we 6 00:00:19,480 --> 00:00:23,480 Speaker 1: answer that question? Is yogurt a miracle food? Perhaps? Listen 7 00:00:23,520 --> 00:00:25,360 Speaker 1: in and find out right now. 8 00:00:30,040 --> 00:00:35,720 Speaker 2: Welcome to Stuff you Should Know, a production of iHeartRadio. 9 00:00:39,760 --> 00:00:42,680 Speaker 3: Hey, and welcome to the podcast. I'm Josh Clark, There's 10 00:00:42,760 --> 00:00:47,159 Speaker 3: Charles W. Chuck, Bryan Jerry, and this is the smooth, creamy, 11 00:00:47,240 --> 00:00:51,600 Speaker 3: tangy edition Stuff you Should Know. Fruit on the bottom. 12 00:00:52,120 --> 00:00:53,920 Speaker 1: Yeah, you don't. 13 00:00:53,760 --> 00:00:55,440 Speaker 3: Like yogurt or fruit on the bottom yogurt? 14 00:00:55,440 --> 00:00:58,040 Speaker 1: I don't like fruit on the bottom, okay, but I do. 15 00:00:58,120 --> 00:00:58,840 Speaker 3: Do you like yogurt? 16 00:00:58,920 --> 00:01:01,160 Speaker 1: Yeah? I don't like any of the of the fruity ones. 17 00:01:01,840 --> 00:01:04,720 Speaker 1: I mean, they taste fine, but I think they're just 18 00:01:04,840 --> 00:01:07,399 Speaker 1: like loaded with sugar generally, and sweeteners and things. 19 00:01:07,480 --> 00:01:09,840 Speaker 3: But yeah, it's not fruit. It's like jam on the 20 00:01:09,880 --> 00:01:14,480 Speaker 3: bottom jelly. You know. Do you like yogurt compote? 21 00:01:14,560 --> 00:01:14,720 Speaker 1: Yeah? 22 00:01:14,720 --> 00:01:17,039 Speaker 3: I love yogurt. As a matter of fact. While we 23 00:01:17,040 --> 00:01:19,360 Speaker 3: were researching this. I was like, I can't, I can't 24 00:01:19,360 --> 00:01:21,679 Speaker 3: stand it any longer. I got up and got some yogurt. 25 00:01:22,120 --> 00:01:23,400 Speaker 1: Do you eat it regularly? 26 00:01:25,040 --> 00:01:28,280 Speaker 3: Uh? Not as much as I should, although I recently 27 00:01:28,280 --> 00:01:30,920 Speaker 3: did a blood test and my protein was low strangely, 28 00:01:30,959 --> 00:01:36,320 Speaker 3: so I'm gonna start eating more. Okay, what I'll just 29 00:01:36,360 --> 00:01:38,679 Speaker 3: get like you sounded like YO believe that when I 30 00:01:38,720 --> 00:01:39,039 Speaker 3: see it? 31 00:01:41,240 --> 00:01:43,559 Speaker 1: No, no, no, I was just curious what your yogurt 32 00:01:43,600 --> 00:01:44,160 Speaker 1: intike was. 33 00:01:44,240 --> 00:01:46,120 Speaker 3: What about you? You eat it every day? No? 34 00:01:46,360 --> 00:01:49,320 Speaker 1: I should, Like. I don't eat yogurt much. I'm constantly 35 00:01:50,040 --> 00:01:54,680 Speaker 1: slapping it on my kid's baby plate and she loves it, 36 00:01:54,760 --> 00:01:57,120 Speaker 1: and Emily eats it, and I'm like, I need to 37 00:01:57,200 --> 00:01:58,760 Speaker 1: eat more yogurt. I mean, I like it. I just 38 00:01:58,760 --> 00:01:59,800 Speaker 1: don't think about it much. 39 00:02:00,320 --> 00:02:00,760 Speaker 3: Yeah. 40 00:02:00,800 --> 00:02:03,720 Speaker 1: What I do is sometimes in a like a hotel 41 00:02:03,840 --> 00:02:05,880 Speaker 1: or anywhere where they have the sort of build your 42 00:02:05,880 --> 00:02:10,359 Speaker 1: own parfe thing. Yes, though a little granola yeah, or 43 00:02:10,400 --> 00:02:14,880 Speaker 1: granula in there grows maybe a little bit of fresh 44 00:02:14,880 --> 00:02:16,800 Speaker 1: fruit and mix that all up, and I love it, 45 00:02:16,840 --> 00:02:18,600 Speaker 1: And I'm like, I should do this every day because, 46 00:02:18,919 --> 00:02:22,760 Speaker 1: as we will find out, the benefits of eating yogurt, 47 00:02:22,800 --> 00:02:26,480 Speaker 1: which are sort of up in the air as far 48 00:02:26,520 --> 00:02:29,920 Speaker 1: as like hard facts, but it seems like sort of 49 00:02:30,000 --> 00:02:32,600 Speaker 1: regularly eating yogurt is kind of one of the keys 50 00:02:32,639 --> 00:02:34,320 Speaker 1: to getting the health benefits. 51 00:02:34,560 --> 00:02:37,520 Speaker 3: That's that seems to be generally agreed to pind. 52 00:02:37,320 --> 00:02:39,800 Speaker 1: It and not like, oh I eight yogurt today, that 53 00:02:39,840 --> 00:02:41,919 Speaker 1: means I'm eight percent healthier. 54 00:02:41,760 --> 00:02:44,880 Speaker 3: Right, Yeah, that's not how it works. Yeah, although I 55 00:02:44,919 --> 00:02:48,240 Speaker 3: think it is, like just temporarily you're doing better for 56 00:02:48,280 --> 00:02:51,880 Speaker 3: a second than you were before. But you know, whats Yeah, 57 00:02:52,000 --> 00:02:54,520 Speaker 3: let me give you a little hint, buddy. Find a 58 00:02:54,639 --> 00:02:58,040 Speaker 3: local bee keeper, and I mean local, like no more 59 00:02:58,080 --> 00:02:59,560 Speaker 3: than five six miles from your house. 60 00:02:59,639 --> 00:03:00,920 Speaker 1: Okay, got one? 61 00:03:01,160 --> 00:03:04,200 Speaker 3: Okay, great, Take a little of that honey, drizzle it 62 00:03:04,240 --> 00:03:09,240 Speaker 3: on some nice, full fat Greek yogurt, sit back and enjoy. 63 00:03:09,560 --> 00:03:12,000 Speaker 3: You will be that's all you need. That's it. If 64 00:03:12,040 --> 00:03:13,639 Speaker 3: you want to add some other stuff like some sliced 65 00:03:13,639 --> 00:03:16,000 Speaker 3: almonds or whatever on it, that's fine too, or fruit 66 00:03:16,040 --> 00:03:20,720 Speaker 3: and granola. I find really good raw local honey and 67 00:03:21,000 --> 00:03:24,000 Speaker 3: in Greek yogret. It's just like you're eating health, is 68 00:03:24,000 --> 00:03:24,800 Speaker 3: what it feels like. 69 00:03:25,280 --> 00:03:28,240 Speaker 1: Yeah, I mean I like to taste on its own. Yeah, 70 00:03:28,520 --> 00:03:30,440 Speaker 1: but you get the you know, health benefits from that, 71 00:03:30,480 --> 00:03:33,840 Speaker 1: honey too, you do, yeah, I mean throw some throw 72 00:03:33,919 --> 00:03:34,920 Speaker 1: some broccoli in there. 73 00:03:34,960 --> 00:03:39,480 Speaker 3: Throw a little broccoli in there, the Tonka truck, anything 74 00:03:39,520 --> 00:03:42,480 Speaker 3: you can find, just put it onto your yogurt. Start eating. 75 00:03:42,880 --> 00:03:48,520 Speaker 1: And we covered some of the stuff in our probiotics cast. Yeah, 76 00:03:48,560 --> 00:03:50,760 Speaker 1: a lot from how many years ago? 77 00:03:50,800 --> 00:03:52,280 Speaker 3: Is that for twenty fourteen? 78 00:03:52,440 --> 00:03:56,480 Speaker 1: Okay, four years ago? But I felt like yogurt deserved 79 00:03:56,480 --> 00:03:57,200 Speaker 1: to live on its own. 80 00:03:57,840 --> 00:04:01,120 Speaker 3: I was incredulous at first, but I around. Actually I 81 00:04:01,840 --> 00:04:02,800 Speaker 3: was like, chucks, right. 82 00:04:03,280 --> 00:04:07,480 Speaker 1: So let's get into it. I guess we should talk history, yes, 83 00:04:07,840 --> 00:04:12,680 Speaker 1: because yogurt is one of those kind of great accidental 84 00:04:13,400 --> 00:04:18,640 Speaker 1: discoveries that came from many many years ago, kind of 85 00:04:18,720 --> 00:04:23,000 Speaker 1: like a beer and stuff like that. Because people, you know, 86 00:04:23,080 --> 00:04:26,039 Speaker 1: they think it's pretty clear that at some point, many 87 00:04:26,120 --> 00:04:29,320 Speaker 1: thousands of years ago in the Middle East, people were 88 00:04:29,320 --> 00:04:32,640 Speaker 1: transporting stuff like milk, maybe like a goat's milk or. 89 00:04:32,600 --> 00:04:35,400 Speaker 3: Whatever, probably goat and sheep first. 90 00:04:35,279 --> 00:04:39,560 Speaker 1: Yeah, and they were transporting that and whatever disgusting animal 91 00:04:39,600 --> 00:04:43,880 Speaker 1: bladder or whatever they used to transport liquids and things 92 00:04:43,920 --> 00:04:47,520 Speaker 1: like that. They got there and they're like, ah, this 93 00:04:47,600 --> 00:04:53,200 Speaker 1: stuff has turned it's it's stinks but you know, we're 94 00:04:55,040 --> 00:04:59,560 Speaker 1: it's a thousand years from being from being civilized humanity. 95 00:04:59,640 --> 00:05:02,640 Speaker 1: So let's just try this stuff, all right, Like who's 96 00:05:02,680 --> 00:05:03,960 Speaker 1: gonna who's gonna care or no. 97 00:05:04,360 --> 00:05:05,920 Speaker 3: Somebody clarked me some honey. 98 00:05:06,000 --> 00:05:09,599 Speaker 1: Yeah, so they clarked themselves a little honey. They ate 99 00:05:09,640 --> 00:05:12,000 Speaker 1: a little bit of it. It was you know, thicker now, 100 00:05:12,080 --> 00:05:14,800 Speaker 1: and it had this kind of sour, tangy taste. 101 00:05:15,040 --> 00:05:15,400 Speaker 3: Yeah. 102 00:05:15,440 --> 00:05:19,120 Speaker 1: And one of those ancient Middle Eastern people said, hey, 103 00:05:19,120 --> 00:05:20,599 Speaker 1: this is not bad, right. 104 00:05:22,000 --> 00:05:26,600 Speaker 3: And I think there's this guy named Adam Maskovich who 105 00:05:26,600 --> 00:05:30,640 Speaker 3: wrote a post on the Salt that who basically said 106 00:05:31,240 --> 00:05:34,479 Speaker 3: it's not and it's not entirely an understatement to say 107 00:05:34,560 --> 00:05:37,960 Speaker 3: like civilization was in part built on yogurt. 108 00:05:38,200 --> 00:05:40,520 Speaker 1: That was pretty neat, it really was. 109 00:05:40,440 --> 00:05:42,960 Speaker 3: Because so all of a sudden, you have milk, and 110 00:05:43,080 --> 00:05:46,200 Speaker 3: everybody at the time was like, I can feed this 111 00:05:46,240 --> 00:05:48,719 Speaker 3: to my kid, but I can't. I can't keep milk down. 112 00:05:48,760 --> 00:05:51,599 Speaker 3: I poop all over my saddle basically while we're out riding, 113 00:05:52,560 --> 00:05:57,560 Speaker 3: because this is the Mongolian steps, right. But I have 114 00:05:57,600 --> 00:06:01,680 Speaker 3: found that this weird tangy version, the sour version of 115 00:06:01,720 --> 00:06:05,359 Speaker 3: milk that you call yogurt, like that doesn't affect me 116 00:06:05,400 --> 00:06:07,760 Speaker 3: at all. It's the weirdest thing. And so as more 117 00:06:07,800 --> 00:06:10,400 Speaker 3: people were able to eat this stuff, which is full 118 00:06:10,400 --> 00:06:15,159 Speaker 3: of nutrients, lots of calories, and it has a tantalizing taste, 119 00:06:16,360 --> 00:06:20,880 Speaker 3: people kind of gathered around the areas that had yogurt 120 00:06:20,960 --> 00:06:23,279 Speaker 3: and other stuff too, he points out, like cheese and 121 00:06:23,320 --> 00:06:26,080 Speaker 3: things like that, and bread and beer. It's possible beer 122 00:06:26,200 --> 00:06:30,120 Speaker 3: was the real reason that civilization was started. But the 123 00:06:31,680 --> 00:06:36,080 Speaker 3: yogurt played no small role in that. In its fermentation, 124 00:06:36,200 --> 00:06:39,359 Speaker 3: it has transformed something from something that people who are 125 00:06:39,440 --> 00:06:43,080 Speaker 3: lactose in tolerant can't take to something that people who 126 00:06:43,080 --> 00:06:46,080 Speaker 3: are lactose intolerant can't actually eat and benefit from. 127 00:06:46,440 --> 00:06:48,560 Speaker 1: Yeah, So they had that conversation and at the end 128 00:06:48,600 --> 00:06:50,400 Speaker 1: of it one of them said, also, is it weird 129 00:06:50,800 --> 00:06:54,400 Speaker 1: that we're humans and we're drinking animal milk as adults 130 00:06:55,279 --> 00:06:56,680 Speaker 1: and they don't worry about that. 131 00:06:57,120 --> 00:07:00,240 Speaker 3: Yeah, they said, stop thinking yourself is more than an an, Well, 132 00:07:00,279 --> 00:07:01,960 Speaker 3: you're an animal animal. 133 00:07:02,560 --> 00:07:08,560 Speaker 1: So it really thrived in the Middle East. They love 134 00:07:08,640 --> 00:07:12,000 Speaker 1: the stuff, like you were talking about. It's actually a 135 00:07:12,040 --> 00:07:16,160 Speaker 1: Turkish word yogurt is. And it took a little bit 136 00:07:16,240 --> 00:07:20,640 Speaker 1: longer to catch up to Europe. I think at the 137 00:07:20,760 --> 00:07:23,600 Speaker 1: end of the nineteenth century is really when it started 138 00:07:23,640 --> 00:07:26,280 Speaker 1: to spread wide in Europe, and here in the United 139 00:07:26,320 --> 00:07:28,640 Speaker 1: States it took to like the middle half of the 140 00:07:28,680 --> 00:07:32,920 Speaker 1: twentieth century when it was mass marketed by Dannin. And 141 00:07:32,960 --> 00:07:35,960 Speaker 1: it's not like we didn't eat yogurt at all, but 142 00:07:36,200 --> 00:07:38,920 Speaker 1: definitely not like I mean, in the Middle East it was. 143 00:07:39,720 --> 00:07:41,280 Speaker 1: It's not like, oh, we'll just eat some of this 144 00:07:41,360 --> 00:07:43,440 Speaker 1: for breakfast with fruit. I mean it's in a lot 145 00:07:43,520 --> 00:07:48,200 Speaker 1: of great, great dishes and dips and sauces and is 146 00:07:48,280 --> 00:07:49,640 Speaker 1: kind of one of the staples of a lot of 147 00:07:49,640 --> 00:07:52,040 Speaker 1: Middle Eastern food. So they're doing it right. 148 00:07:52,400 --> 00:07:55,080 Speaker 3: Yeah, And so the Middle East seems to be the 149 00:07:55,640 --> 00:07:58,880 Speaker 3: home of yogurt. It was the home of civilization, and 150 00:07:58,920 --> 00:08:01,280 Speaker 3: they think that yogurts is all the civilization maybe a 151 00:08:01,320 --> 00:08:05,600 Speaker 3: little older. And Turkey seems to be some sort of 152 00:08:05,640 --> 00:08:08,840 Speaker 3: like kind of fulcrum for the spread of yogurt throughout 153 00:08:08,880 --> 00:08:11,640 Speaker 3: the world. And in fact, the word yogurt is a 154 00:08:11,680 --> 00:08:15,080 Speaker 3: Turkish word. It comes from yogurt mak, which is Turkish 155 00:08:15,360 --> 00:08:19,880 Speaker 3: meaning to thicken and Turkey. The fact that we in 156 00:08:19,920 --> 00:08:24,160 Speaker 3: the English speaking world call it yogurt suggests that it 157 00:08:24,240 --> 00:08:29,480 Speaker 3: was the Turks who introduced the West to yogurt, but 158 00:08:29,520 --> 00:08:32,679 Speaker 3: they're also pretty sure that Turkey was the ones who 159 00:08:32,720 --> 00:08:36,240 Speaker 3: introduced yogurt to India as well. And the neighbors, the 160 00:08:36,280 --> 00:08:44,040 Speaker 3: neighboring areas around Turkey, like Bulgaria, Georgia, Uzbekistan, Kazakhstan, Iran, 161 00:08:44,160 --> 00:08:46,600 Speaker 3: like all these areas are pretty famous for eating a 162 00:08:46,640 --> 00:08:49,160 Speaker 3: lot of yogurt and even having their own kind of 163 00:08:49,240 --> 00:08:52,840 Speaker 3: yogurt or their own version of it. But something about 164 00:08:52,880 --> 00:08:56,800 Speaker 3: Turkey really seems to be the like the pivot point 165 00:08:56,880 --> 00:08:59,080 Speaker 3: for the spread of yogurt in the world. 166 00:08:59,360 --> 00:09:01,280 Speaker 1: Yeah, and I can't fun oh yeah, here it is 167 00:09:02,080 --> 00:09:08,200 Speaker 1: even today, it says that Turkish people eat about and 168 00:09:08,240 --> 00:09:11,520 Speaker 1: this was like four or five years ago, two hundred 169 00:09:11,559 --> 00:09:14,120 Speaker 1: and eighty two cups of yogurt per person per year, 170 00:09:14,880 --> 00:09:17,360 Speaker 1: which is definitely more than in the United States. 171 00:09:17,440 --> 00:09:19,960 Speaker 3: Well it was at the time. We've since caught up 172 00:09:20,559 --> 00:09:22,480 Speaker 3: quite quite a. 173 00:09:22,400 --> 00:09:24,280 Speaker 1: Bit, I think, yeah, I think that stat for US 174 00:09:24,360 --> 00:09:27,880 Speaker 1: is poundage though, right, yes, how many pounds of yogurt 175 00:09:27,920 --> 00:09:28,320 Speaker 1: do we eat? 176 00:09:29,160 --> 00:09:33,480 Speaker 3: So we ate four point eight billion pounds of yogurt 177 00:09:33,520 --> 00:09:37,840 Speaker 3: in twenty seventeen, four point eight billion pounds in the 178 00:09:37,920 --> 00:09:41,199 Speaker 3: United States alone, and yeah, we're not like the highest 179 00:09:41,280 --> 00:09:46,080 Speaker 3: yogurt eating civilization on the planet by far, but that's 180 00:09:46,120 --> 00:09:52,080 Speaker 3: like about the fifteen pounds per person, thirteen point seven 181 00:09:52,120 --> 00:09:56,640 Speaker 3: pounds per person, which really it sounds like a lot, 182 00:09:56,679 --> 00:09:59,079 Speaker 3: but yogurt weighs a lot, so it's actually just thirty 183 00:09:59,120 --> 00:10:02,160 Speaker 3: six servings per person per year in the United States. 184 00:10:02,480 --> 00:10:05,200 Speaker 1: Wow. So that's yeah in Turkey two hundred and eighty 185 00:10:05,200 --> 00:10:05,720 Speaker 1: two cups. 186 00:10:05,880 --> 00:10:06,640 Speaker 3: Yeah, that's a lot. 187 00:10:06,840 --> 00:10:07,280 Speaker 1: That's a lot. 188 00:10:07,520 --> 00:10:10,160 Speaker 3: Yeah, So Chuck, like you were saying, like yogurt didn't 189 00:10:10,200 --> 00:10:12,200 Speaker 3: really make its way over to the States until the 190 00:10:12,240 --> 00:10:15,480 Speaker 3: twentieth century, right, Yes, and I think it was And 191 00:10:15,600 --> 00:10:17,760 Speaker 3: you said it was Dan and that brought it here. 192 00:10:17,679 --> 00:10:18,720 Speaker 1: That's right, in the Bronx. 193 00:10:19,000 --> 00:10:24,040 Speaker 3: Yeah, they moved their operations from Spain, Barcelona, I think, 194 00:10:24,360 --> 00:10:28,400 Speaker 3: to the Bronx, which is really weird because like America 195 00:10:28,600 --> 00:10:32,880 Speaker 3: was not a yogurt eating culture at all, in not 196 00:10:33,440 --> 00:10:36,720 Speaker 3: really No, but they brought yogurt to a play said 197 00:10:36,760 --> 00:10:38,760 Speaker 3: where in the world would be the hardest place to 198 00:10:38,800 --> 00:10:41,840 Speaker 3: get a foothold business wise, Let's move our operations there. 199 00:10:42,200 --> 00:10:43,960 Speaker 3: So they moved it to the Bronx and then just 200 00:10:43,960 --> 00:10:48,800 Speaker 3: started slowly working on America. And it wasn't until they 201 00:10:48,960 --> 00:10:53,839 Speaker 3: figured out the fruit on the bottom thing that America said, oh, okay, 202 00:10:54,520 --> 00:10:58,240 Speaker 3: we like this. It's sweet. It's not some disgusting, tangy 203 00:10:58,720 --> 00:11:03,040 Speaker 3: soured milk. We can put like compote in jam in it, 204 00:11:03,080 --> 00:11:05,880 Speaker 3: and it's good. And that is when it started to 205 00:11:05,920 --> 00:11:08,320 Speaker 3: take off. And basically you have Dan and Yogurt to 206 00:11:08,360 --> 00:11:12,760 Speaker 3: thank for bringing yogurt to America. And it wasn't until 207 00:11:13,440 --> 00:11:17,400 Speaker 3: what maybe twenty ten or thirteen before we finally started 208 00:11:17,440 --> 00:11:21,839 Speaker 3: to shed like all the extra gunk and actually get 209 00:11:21,920 --> 00:11:24,560 Speaker 3: into yogurt the way that the rest of the world's 210 00:11:24,600 --> 00:11:26,560 Speaker 3: been eating it for thousands of years, with like what 211 00:11:26,600 --> 00:11:28,120 Speaker 3: we call Greek yogurt. 212 00:11:27,800 --> 00:11:29,000 Speaker 1: The way the Good Lord intended. 213 00:11:29,280 --> 00:11:32,800 Speaker 3: That's right, You want to take a break, Yeah, cool, 214 00:11:32,920 --> 00:11:34,640 Speaker 3: All right, Well we're about to take a break and 215 00:11:34,640 --> 00:11:37,240 Speaker 3: we're gonna come back with more yogurt. 216 00:11:57,120 --> 00:12:01,520 Speaker 1: All right. So we talked about probiotics in the episode 217 00:12:02,040 --> 00:12:03,400 Speaker 1: on probiotics. 218 00:12:04,040 --> 00:12:06,560 Speaker 3: Yeah, this was a good episode if I remember correctly. 219 00:12:06,880 --> 00:12:11,240 Speaker 1: It was so as a as a brief recap probiotics 220 00:12:12,160 --> 00:12:16,400 Speaker 1: and food. They're like culture concentrates and some kind in 221 00:12:16,480 --> 00:12:21,040 Speaker 1: some foods. Sometimes they're in dietary supplements. Sometimes they're in 222 00:12:21,080 --> 00:12:25,600 Speaker 1: things like yogurt and cheese fermented dairy products, and it's 223 00:12:25,640 --> 00:12:30,440 Speaker 1: they're usually bacteria. Sometimes you can yeast connect as a probiotic, 224 00:12:30,480 --> 00:12:33,680 Speaker 1: but when you generally think probiotic, you think of good 225 00:12:33,760 --> 00:12:38,840 Speaker 1: bacteria used to ferment milk. And then sometimes with things 226 00:12:38,840 --> 00:12:42,560 Speaker 1: like yogurt, they add in other bacteria on top of that. 227 00:12:43,440 --> 00:12:47,880 Speaker 3: Right, which is great, just add some more bacteria as 228 00:12:47,880 --> 00:12:51,160 Speaker 3: long as it's the good kind basically, yeah. 229 00:12:50,920 --> 00:12:54,079 Speaker 1: But sometimes they add bacteria that's not considered probiotic too. 230 00:12:54,640 --> 00:12:56,880 Speaker 3: Right, I look that up. I couldn't find what they 231 00:12:56,880 --> 00:13:01,679 Speaker 3: were talking about unless it's actually a probiotic bacteria that 232 00:13:01,800 --> 00:13:06,560 Speaker 3: just hasn't been shown to be probiotic, right, just at 233 00:13:06,559 --> 00:13:09,199 Speaker 3: this time, that's all right, That's all I could get 234 00:13:09,240 --> 00:13:12,040 Speaker 3: from it. So, and with probiotics, just kind of a 235 00:13:12,080 --> 00:13:15,439 Speaker 3: quick overview, it's just basically like it's beneficial bacteria that's 236 00:13:15,440 --> 00:13:17,600 Speaker 3: in your gut. And when you're born, you're not born 237 00:13:17,760 --> 00:13:21,160 Speaker 3: with your own microbiome. I think you get it from 238 00:13:21,160 --> 00:13:23,240 Speaker 3: breast milk and you get a coating of it as 239 00:13:23,280 --> 00:13:28,240 Speaker 3: you exit your mother's vagina. Okay, so you you develop 240 00:13:28,280 --> 00:13:30,560 Speaker 3: it pretty quickly. But it's kind of like gifted to 241 00:13:30,679 --> 00:13:33,600 Speaker 3: you very shortly after birth. 242 00:13:33,760 --> 00:13:36,439 Speaker 1: Yeah, you build it out exactly so. 243 00:13:37,200 --> 00:13:41,000 Speaker 3: As you as you age and live. Like, some stuff dies, 244 00:13:41,120 --> 00:13:44,720 Speaker 3: some stuff gets pooped out of you, but it's constantly reproducing. 245 00:13:45,000 --> 00:13:48,520 Speaker 3: But the point of probiotics, whether it's in pill form 246 00:13:48,880 --> 00:13:52,400 Speaker 3: or whether it is a prebiotic like a banana something 247 00:13:52,440 --> 00:13:57,400 Speaker 3: that can feed probiotic bacteria, or if it's yogurt, is 248 00:13:57,440 --> 00:14:02,160 Speaker 3: to replenish the bacteria. This good, healthy bacteria that lives 249 00:14:02,160 --> 00:14:04,640 Speaker 3: in your gut and does all sorts of things, from 250 00:14:04,800 --> 00:14:11,319 Speaker 3: help you produce serotonin that stabilizes your mood, to digesting 251 00:14:11,400 --> 00:14:15,400 Speaker 3: your food and moving poop through your intestines faster, all 252 00:14:15,480 --> 00:14:18,320 Speaker 3: the amazing things. I also want to direct people. We 253 00:14:18,360 --> 00:14:21,760 Speaker 3: did a microbiome episode which is one of the all 254 00:14:21,840 --> 00:14:23,840 Speaker 3: time most fascinating episodes we ever did. 255 00:14:23,880 --> 00:14:25,360 Speaker 1: Do you remember that one the poop cast? 256 00:14:26,000 --> 00:14:28,200 Speaker 3: No, No, the one that's our microbiome? 257 00:14:28,240 --> 00:14:30,880 Speaker 1: Oh right, that was just on. 258 00:14:32,320 --> 00:14:36,200 Speaker 3: How completely made up. I think like ninety percent of 259 00:14:36,240 --> 00:14:40,160 Speaker 3: our cells are actually not ours. They're part of the 260 00:14:40,200 --> 00:14:44,240 Speaker 3: microbiome of bacteria that live on us and interact with us. 261 00:14:44,640 --> 00:14:47,360 Speaker 3: And that's what you're doing when you're eating yogurt. Is 262 00:14:47,680 --> 00:14:50,960 Speaker 3: bringing in some friends, some reinforcements to the good bacteria. 263 00:14:51,040 --> 00:14:52,560 Speaker 3: That's the point of probiotics. 264 00:14:52,800 --> 00:14:55,960 Speaker 1: Yeah, so in order to and we'll get into the 265 00:14:56,320 --> 00:14:59,200 Speaker 1: health effects here in a minute, but in order to 266 00:14:59,240 --> 00:15:03,240 Speaker 1: get that back toe area and have it survive through 267 00:15:03,720 --> 00:15:07,600 Speaker 1: gastric acid. I mean, it's a it's an inhospitable environment 268 00:15:07,640 --> 00:15:11,640 Speaker 1: down there in your gut and in your intestines. Well, 269 00:15:11,640 --> 00:15:13,600 Speaker 1: first of all, they do think that yogurt might be 270 00:15:13,720 --> 00:15:17,600 Speaker 1: just a good vehicle for that period because it's thick 271 00:15:17,640 --> 00:15:20,080 Speaker 1: and goofy and it acts like a buffer against that acid. 272 00:15:20,680 --> 00:15:23,800 Speaker 1: But you also have to have a lot of it 273 00:15:24,240 --> 00:15:25,760 Speaker 1: because a lot of it is going to die off. 274 00:15:25,800 --> 00:15:31,200 Speaker 1: So there are organizations that set minimum standards, and one 275 00:15:31,240 --> 00:15:34,680 Speaker 1: of them is the National Yogurt Association of the United States. Right, 276 00:15:34,880 --> 00:15:37,560 Speaker 1: you don't want to mess with them, trust me, no't. 277 00:15:37,320 --> 00:15:39,640 Speaker 3: Break your legs. It's just for even looking at them. 278 00:15:39,720 --> 00:15:42,520 Speaker 1: Yeah, they're tough, tough individuals. 279 00:15:42,080 --> 00:15:44,320 Speaker 3: They really are collectively. 280 00:15:45,800 --> 00:15:49,280 Speaker 1: So I believe the requirement is one hundred million bacteria 281 00:15:49,360 --> 00:15:52,760 Speaker 1: per gram if you want to have that seal on it. 282 00:15:52,800 --> 00:15:54,800 Speaker 1: And this is if if you want to eat yogurt, 283 00:15:54,960 --> 00:15:56,600 Speaker 1: I mean, if you want to just go get a 284 00:15:56,720 --> 00:15:59,640 Speaker 1: stick of gogurt and shove it down your throat and 285 00:15:59,680 --> 00:16:02,520 Speaker 1: get a sugar rush. Sure, have at it. But if 286 00:16:02,520 --> 00:16:06,680 Speaker 1: you actually want that live and active culture seal stamped 287 00:16:06,720 --> 00:16:09,400 Speaker 1: on your yogurt, then you're gonna have to have one 288 00:16:09,440 --> 00:16:11,720 Speaker 1: hundred million bacteria per gram. 289 00:16:11,920 --> 00:16:15,040 Speaker 3: Right, and it has to be specific bacteria too. The 290 00:16:15,120 --> 00:16:18,840 Speaker 3: FDA decreed in nineteen eighty one that if you're going 291 00:16:18,880 --> 00:16:21,760 Speaker 3: to sell something in the US as yogurt, it has 292 00:16:21,840 --> 00:16:27,880 Speaker 3: to contain Lactobacillus bulgaricus and Straptococcus thermophilis. We'll talk a 293 00:16:27,880 --> 00:16:31,000 Speaker 3: little more about those later, but you have to have those, 294 00:16:31,040 --> 00:16:32,560 Speaker 3: and then you have to have them in amounts of 295 00:16:32,600 --> 00:16:36,800 Speaker 3: at least one hundred million individual bacterium of those strains 296 00:16:36,880 --> 00:16:41,600 Speaker 3: per gram of yogurt or else. Buddy, that ain't yogurt. 297 00:16:42,160 --> 00:16:45,240 Speaker 1: That ain't yogurt, That ain't your mom's yogurt, that ain't 298 00:16:45,240 --> 00:16:46,160 Speaker 1: your dad's yogurt. 299 00:16:47,040 --> 00:16:50,280 Speaker 3: It's nobody's yogurt. No, not as far as the FDA's concerned. 300 00:16:50,280 --> 00:16:55,400 Speaker 3: And if you thought the National Yogurt Association was tough, boy, howdy, 301 00:16:55,440 --> 00:16:57,160 Speaker 3: the FDA will mess you up. 302 00:16:59,280 --> 00:17:01,200 Speaker 1: So you want to talk a little bit about how 303 00:17:01,800 --> 00:17:02,720 Speaker 1: they make yogurt. 304 00:17:03,360 --> 00:17:05,399 Speaker 3: Yes, but first get this. So you know, you were 305 00:17:05,440 --> 00:17:09,720 Speaker 3: talking about how how yogurt or bacteria can Some can 306 00:17:09,800 --> 00:17:13,320 Speaker 3: survive in the gut, which can be inhospitable. I was like, 307 00:17:13,400 --> 00:17:16,040 Speaker 3: how how did they do that? Some are just coated 308 00:17:16,080 --> 00:17:19,119 Speaker 3: in like a polysaccharide. That's fine, that's boring. But some 309 00:17:19,280 --> 00:17:23,720 Speaker 3: bacteria actually have pumps that are designed to pump acid 310 00:17:24,359 --> 00:17:28,040 Speaker 3: out of the bacteria. So when it's floating around in 311 00:17:28,080 --> 00:17:31,840 Speaker 3: this bath of stomach acid and juice and digestive enzymes, 312 00:17:32,119 --> 00:17:35,040 Speaker 3: it's just pumping it out and keeping it just happy 313 00:17:35,080 --> 00:17:38,000 Speaker 3: as a lark. But it has like a mechanism for 314 00:17:38,320 --> 00:17:42,359 Speaker 3: getting rid of the acid that that should otherwise kill it. 315 00:17:42,520 --> 00:17:43,960 Speaker 3: I thought that was fascinating. 316 00:17:44,960 --> 00:17:48,040 Speaker 1: Man. Life science is m h what else? What's your 317 00:17:48,040 --> 00:17:48,640 Speaker 1: other big one? 318 00:17:48,800 --> 00:17:49,560 Speaker 3: Earth science? 319 00:17:49,760 --> 00:17:51,480 Speaker 1: Earth science, life science. 320 00:17:52,000 --> 00:17:55,720 Speaker 3: Just science basically. Yeah, yeah, it all floats my boat. 321 00:17:55,840 --> 00:18:00,439 Speaker 1: What kind of science do you hate? Hmmm? Cology? 322 00:18:01,720 --> 00:18:04,960 Speaker 3: No, I find it fascinating. Okay, I don't know, man, 323 00:18:05,320 --> 00:18:10,320 Speaker 3: I don't think I hate any science. Yeah, no, I 324 00:18:10,320 --> 00:18:14,639 Speaker 3: don't hate any science. See their kids, No science is 325 00:18:14,680 --> 00:18:15,280 Speaker 3: hate worthy. 326 00:18:15,359 --> 00:18:19,040 Speaker 1: No, don't hate science and be like Josh Clark yourself. 327 00:18:19,080 --> 00:18:23,000 Speaker 3: Some Josh, we just spun my head right around. 328 00:18:23,040 --> 00:18:25,679 Speaker 1: Did you see that I did? That was strange. But 329 00:18:25,760 --> 00:18:28,280 Speaker 1: it is October. It is the month of exorcism. 330 00:18:28,920 --> 00:18:33,160 Speaker 3: It's the Dancing Headstone's best season. What was the name 331 00:18:33,200 --> 00:18:33,680 Speaker 3: of the band? 332 00:18:34,400 --> 00:18:35,120 Speaker 1: I can't remember. 333 00:18:35,320 --> 00:18:38,560 Speaker 3: Oh man, we could have just buzzmarketed that guy. 334 00:18:38,640 --> 00:18:42,680 Speaker 1: So well, all right, when you're making yogurt, like you said, 335 00:18:42,800 --> 00:18:45,760 Speaker 1: it was many many, many years ago, it was just 336 00:18:45,800 --> 00:18:48,280 Speaker 1: this kurdled milk and they were like, if you hold 337 00:18:48,280 --> 00:18:51,120 Speaker 1: your nose tight enough, you can still eat the stuff 338 00:18:51,800 --> 00:18:55,119 Speaker 1: and it doesn't really upset your stomach that much. But 339 00:18:55,160 --> 00:18:57,480 Speaker 1: if you're going to manufacture yogurt, what you want to 340 00:18:57,520 --> 00:19:01,440 Speaker 1: do is separate the milk into the and the skim. 341 00:19:01,880 --> 00:19:06,160 Speaker 1: And this is automatically going to get a thicker texture 342 00:19:06,200 --> 00:19:10,800 Speaker 1: going because it's got a lot of fat and it's evaporation. 343 00:19:10,920 --> 00:19:13,600 Speaker 1: It's evaporating some of the liquid anyway during this process. 344 00:19:14,320 --> 00:19:16,000 Speaker 1: But then they might say, you know what, let's add 345 00:19:16,000 --> 00:19:18,439 Speaker 1: some milk powder or some gelatine. We really need to 346 00:19:18,480 --> 00:19:22,879 Speaker 1: get this to the good yogurty consistent consistency that everybody loves. 347 00:19:23,680 --> 00:19:27,520 Speaker 1: So now it's pretty thick at this point, and then 348 00:19:27,560 --> 00:19:31,240 Speaker 1: they pasteurize it and we should do a show on 349 00:19:31,320 --> 00:19:38,359 Speaker 1: pasteurization and maybe even homogenization. Okay, maybe they could go together. 350 00:19:39,080 --> 00:19:44,960 Speaker 3: I think so, because homogenizing just basically means stirring. Yeah, pasturization, 351 00:19:45,720 --> 00:19:47,800 Speaker 3: there's a lot to that, a lot of history and everything. 352 00:19:47,840 --> 00:19:50,520 Speaker 3: But homogenize, I think they've really churched that up. It's 353 00:19:50,560 --> 00:19:51,920 Speaker 3: just stirring something. 354 00:19:52,119 --> 00:19:55,600 Speaker 1: Yeah, to make it more homogeneous. Right, It's pretty amazing. 355 00:19:56,080 --> 00:19:59,440 Speaker 1: The word fits perfectly, it really does. So these high 356 00:19:59,480 --> 00:20:02,800 Speaker 1: temperatures that you get through pasteurization is going to help 357 00:20:02,920 --> 00:20:05,439 Speaker 1: make it even more thick. But you don't need to 358 00:20:05,520 --> 00:20:08,600 Speaker 1: like blast it at three hundred degrees for eight hours 359 00:20:08,680 --> 00:20:09,080 Speaker 1: or whatever. 360 00:20:09,200 --> 00:20:10,120 Speaker 3: Now you don't want to do. 361 00:20:10,240 --> 00:20:13,919 Speaker 1: It's kind of amazing actually that it only takes about 362 00:20:13,960 --> 00:20:17,720 Speaker 1: fifteen seconds at one hundred and seventy one degrees fahrenheit 363 00:20:18,240 --> 00:20:21,120 Speaker 1: and that'll kill off the bacteria that you don't want there. 364 00:20:21,480 --> 00:20:23,600 Speaker 3: So you know how both of our schedules are just 365 00:20:23,720 --> 00:20:26,440 Speaker 3: insane right now? Yes, I was starting to feel a 366 00:20:26,440 --> 00:20:29,239 Speaker 3: little worn down, Charrett. It's just the tiniest tickle in 367 00:20:29,240 --> 00:20:32,480 Speaker 3: my nose, and I was like, no, I'm not having it, 368 00:20:32,520 --> 00:20:35,240 Speaker 3: So I busted out the old netty pot. Yeah, well 369 00:20:35,320 --> 00:20:40,760 Speaker 3: I got the double purified tap water out of my 370 00:20:41,080 --> 00:20:46,800 Speaker 3: water purifier, and then I put it into a pot 371 00:20:47,119 --> 00:20:51,000 Speaker 3: and boiled it for five minutes and stuck the netty 372 00:20:51,040 --> 00:20:53,960 Speaker 3: pot in and left it in for another five minutes boiling. 373 00:20:54,720 --> 00:20:58,240 Speaker 3: Then I took that out, boiled more water for five minutes, 374 00:20:58,600 --> 00:21:01,240 Speaker 3: and then finally, after cool, I put it through my 375 00:21:01,359 --> 00:21:04,040 Speaker 3: nose and I looked it up. I'm like, is that overkill? 376 00:21:04,119 --> 00:21:04,880 Speaker 3: Is it not enough? 377 00:21:05,000 --> 00:21:05,680 Speaker 1: It's overkill? 378 00:21:05,920 --> 00:21:08,840 Speaker 3: It is overkilled from what I saw. What you really 379 00:21:08,880 --> 00:21:12,480 Speaker 3: need is to once the water gets to a boil, 380 00:21:13,000 --> 00:21:18,359 Speaker 3: something like ninety nine point nine percent of any pathogen 381 00:21:18,440 --> 00:21:22,400 Speaker 3: is dead. But the I think I can't remember who 382 00:21:22,440 --> 00:21:26,200 Speaker 3: recommends it, Maybe the CDC somebody recommends at least letting 383 00:21:26,240 --> 00:21:28,960 Speaker 3: it boil for a minute, just to be safe. And 384 00:21:29,000 --> 00:21:32,080 Speaker 3: then if you're above two thousand feet over sea level, 385 00:21:32,480 --> 00:21:34,480 Speaker 3: you want to boil it for three minutes because there's 386 00:21:34,520 --> 00:21:37,760 Speaker 3: a lower temperature required for boiling at higher altitudes. Right, 387 00:21:38,000 --> 00:21:40,320 Speaker 3: So really it's a boil it for a minute is 388 00:21:40,359 --> 00:21:42,840 Speaker 3: even overkill, But I'm going to stick with my five 389 00:21:42,880 --> 00:21:43,840 Speaker 3: minute boiling thing. 390 00:21:44,240 --> 00:21:45,520 Speaker 1: I still don't boil it at all. 391 00:21:45,880 --> 00:21:48,760 Speaker 3: Dude, do you know what would happen if you got 392 00:21:49,040 --> 00:21:51,720 Speaker 3: just the off chance of a brain eating amba in there. 393 00:21:51,880 --> 00:21:55,399 Speaker 1: No, I know, but I also don't like get scared 394 00:21:55,440 --> 00:21:58,399 Speaker 1: walking around during a lightning storm. I don't either, and 395 00:21:58,440 --> 00:22:01,280 Speaker 1: I just feel like it's about as unlikely. 396 00:22:02,680 --> 00:22:05,240 Speaker 3: Okay, all right, well, then promise me this, uh huh. 397 00:22:05,400 --> 00:22:07,840 Speaker 3: You will never netty pot with water that you just 398 00:22:07,920 --> 00:22:09,520 Speaker 3: got out of a stagnant creek. 399 00:22:10,000 --> 00:22:11,320 Speaker 1: Okay, all right. 400 00:22:11,200 --> 00:22:12,280 Speaker 3: Is that a deal at least? 401 00:22:12,880 --> 00:22:15,600 Speaker 1: Sure? But can I still pour that into my open wounds? 402 00:22:16,080 --> 00:22:18,919 Speaker 3: No? Okay, just steer clear of that water all together, 403 00:22:19,119 --> 00:22:20,960 Speaker 3: all right, fair enough, all right. 404 00:22:21,960 --> 00:22:24,520 Speaker 1: All right. So at this point, Josh has boiled his 405 00:22:24,640 --> 00:22:27,639 Speaker 1: water for twenty minutes by milk, let it cool for 406 00:22:27,680 --> 00:22:30,640 Speaker 1: an hour, poured it through his nostril system. 407 00:22:31,880 --> 00:22:32,960 Speaker 3: Is how I make yogurt. 408 00:22:34,400 --> 00:22:37,959 Speaker 1: No, after they boil for fifteen seconds or heat that 409 00:22:38,240 --> 00:22:44,200 Speaker 1: milk up for fifteen seconds, your cream is separating at 410 00:22:44,200 --> 00:22:47,280 Speaker 1: that point, just naturally from the milk because of the temperature. 411 00:22:47,600 --> 00:22:52,480 Speaker 1: That's when they stir it or homogenize the milk and 412 00:22:52,640 --> 00:22:55,800 Speaker 1: create that consistently consistency. Because you don't want anything that 413 00:22:56,240 --> 00:22:58,160 Speaker 1: has the consistency of curdling. 414 00:22:59,040 --> 00:23:02,000 Speaker 3: No, you don't, so homogenization just stirring it up so 415 00:23:02,040 --> 00:23:04,840 Speaker 3: you're breaking up the flat of the fat globules so 416 00:23:04,880 --> 00:23:08,439 Speaker 3: that they're spread evenly throughout the milk, which it just 417 00:23:08,480 --> 00:23:11,480 Speaker 3: means it's not lumpy milk. It's smooth, textured milk. And 418 00:23:11,520 --> 00:23:14,480 Speaker 3: the same thing I guess that translates to the yogurt. 419 00:23:14,480 --> 00:23:18,120 Speaker 3: It makes the yogurt smooth or more consistently smooth. Yeah, 420 00:23:18,119 --> 00:23:22,080 Speaker 3: because it's homogenized milk that it's made from. Yes, okay, 421 00:23:22,200 --> 00:23:25,520 Speaker 3: bam homogenization. We just did the homogenization episode. 422 00:23:25,800 --> 00:23:27,199 Speaker 1: That could have been a short stuff. 423 00:23:27,240 --> 00:23:28,840 Speaker 3: It could have I don't even know if it would 424 00:23:28,840 --> 00:23:29,639 Speaker 3: have qualified for that. 425 00:23:30,200 --> 00:23:34,080 Speaker 1: Well, we're gonna start releasing one called shortest Stuff. It's 426 00:23:34,160 --> 00:23:35,240 Speaker 1: just like forty five seconds. 427 00:23:36,680 --> 00:23:37,600 Speaker 3: That's our future. 428 00:23:38,480 --> 00:23:41,080 Speaker 1: So here's the most important part. You think your yogurt's done, 429 00:23:41,160 --> 00:23:43,600 Speaker 1: but it's not, because if you want it to be yogurt, 430 00:23:43,920 --> 00:23:46,640 Speaker 1: you're gonna have to pour some good bacteria back in there. 431 00:23:47,480 --> 00:23:50,880 Speaker 1: And this is like it kind of depends on which 432 00:23:50,880 --> 00:23:52,760 Speaker 1: company you work for what kind of yogurt they want, 433 00:23:53,200 --> 00:23:57,120 Speaker 1: but they're gonna select their bacteria accordingly dump it in there. 434 00:23:58,119 --> 00:24:00,760 Speaker 3: Yes that I mean, this is what are the actual 435 00:24:01,119 --> 00:24:03,960 Speaker 3: All you have is hot milk up to this point 436 00:24:04,000 --> 00:24:08,000 Speaker 3: hot homogenized milk. It's when you add that bacteria into 437 00:24:08,160 --> 00:24:11,119 Speaker 3: this warm milk that it starts to happen. And you 438 00:24:11,160 --> 00:24:13,240 Speaker 3: want to let the milk cool a little bit first, 439 00:24:13,280 --> 00:24:16,520 Speaker 3: because you know, if it's too hot, it's going they're 440 00:24:16,560 --> 00:24:19,000 Speaker 3: going to die. But when it cools to something like 441 00:24:19,000 --> 00:24:22,160 Speaker 3: I think one hundred and fifteen degrees farentheight or lower, 442 00:24:22,600 --> 00:24:25,560 Speaker 3: then you can add your bacteria and they're going to 443 00:24:25,600 --> 00:24:28,280 Speaker 3: start to go to work. And all they're doing is 444 00:24:28,320 --> 00:24:33,080 Speaker 3: basically fermenting the milk into yogurt. That's it. 445 00:24:33,600 --> 00:24:36,040 Speaker 1: Yeah, which is why if you're lactose intolerant, you can 446 00:24:36,040 --> 00:24:40,200 Speaker 1: still tolerate yogurt because that bacteria gets in there, metabolizes 447 00:24:40,200 --> 00:24:44,760 Speaker 1: that milk sugar the lactose, and poops out lactic acid 448 00:24:45,480 --> 00:24:48,800 Speaker 1: and you can lactic acid is fine on the body. 449 00:24:49,280 --> 00:24:51,560 Speaker 3: Yeah. So not only this is just amazing, This is 450 00:24:51,560 --> 00:24:54,160 Speaker 3: when I started to get jazzed by the yogurt. Not 451 00:24:54,240 --> 00:24:58,920 Speaker 3: only does it break down lactic or lactose into other 452 00:24:59,040 --> 00:25:04,000 Speaker 3: kinds of sh that are more digestible by the human body, 453 00:25:03,119 --> 00:25:07,880 Speaker 3: these bacteria actually deposit in your gut when you eat yogurt, 454 00:25:08,119 --> 00:25:11,679 Speaker 3: they deposit an enzyme that helps you break down the 455 00:25:11,760 --> 00:25:14,919 Speaker 3: lactose that is found in there, so they break it 456 00:25:14,960 --> 00:25:17,320 Speaker 3: down themselves, and then they help you break it down too, 457 00:25:17,480 --> 00:25:20,160 Speaker 3: which is why people who are lactose intolerant can still 458 00:25:20,280 --> 00:25:24,600 Speaker 3: usually eat yogurt. Yeah, unless you have a severe lactose allergy. 459 00:25:24,840 --> 00:25:27,840 Speaker 3: I think it's just intolerance. You can usually eat yogurt. 460 00:25:28,520 --> 00:25:31,160 Speaker 1: Yeah. And remember I talked about myself and my lactose 461 00:25:31,160 --> 00:25:34,680 Speaker 1: intolerance and like, is it am I lactose intolerant or 462 00:25:34,680 --> 00:25:37,480 Speaker 1: should I just not eat a pizza and a pint 463 00:25:37,520 --> 00:25:38,160 Speaker 1: of ice cream? 464 00:25:38,480 --> 00:25:38,720 Speaker 3: Right? 465 00:25:39,920 --> 00:25:40,840 Speaker 1: It turns out it's b. 466 00:25:42,480 --> 00:25:43,040 Speaker 3: Is there? Right? 467 00:25:43,600 --> 00:25:46,280 Speaker 1: Yeah? Man, if I eat a reasonable amount of cheese 468 00:25:46,320 --> 00:25:46,920 Speaker 1: and milk, come. 469 00:25:46,840 --> 00:25:51,880 Speaker 3: Fine, Yeah, let's farty lot less farty good. The whole 470 00:25:51,880 --> 00:25:55,160 Speaker 3: world is thanking you, buddy for coming to that doing that. 471 00:25:55,160 --> 00:25:57,200 Speaker 1: Experiment, or at least everyone in this room. 472 00:25:57,720 --> 00:26:02,359 Speaker 3: So pretty amazing that yogurt deposits and enzyme that helps 473 00:26:02,359 --> 00:26:06,120 Speaker 3: you break down lactose. Right, yeah, Okay, it gets even 474 00:26:06,160 --> 00:26:08,359 Speaker 3: more amazing. One of the other things, one of the 475 00:26:08,359 --> 00:26:11,960 Speaker 3: reasons why why people say you should eat yogurt if 476 00:26:12,000 --> 00:26:14,840 Speaker 3: you need protein is first of all, is from milk, 477 00:26:14,880 --> 00:26:20,119 Speaker 3: so there's tons of protein. But secondly, the acids or 478 00:26:20,119 --> 00:26:23,320 Speaker 3: the bacteria and they're actually break down the protein so 479 00:26:23,400 --> 00:26:27,879 Speaker 3: it becomes what's called more bioavailable. It's easier for your 480 00:26:27,920 --> 00:26:30,679 Speaker 3: body to take in, which normally your body doesn't have 481 00:26:30,680 --> 00:26:34,640 Speaker 3: trouble absorbing protein anyway, but if it does yogurt your guy. 482 00:26:35,160 --> 00:26:39,399 Speaker 3: But then also it actually synthesizes some vitamins out of 483 00:26:39,440 --> 00:26:42,240 Speaker 3: whole cloth. Like there may not be a lot of 484 00:26:42,240 --> 00:26:44,600 Speaker 3: folate found in milk, there's more of it found in 485 00:26:44,680 --> 00:26:49,520 Speaker 3: yogurt because these bacteria during fermentation produce folate, which is 486 00:26:49,560 --> 00:26:52,360 Speaker 3: something that you really want and need, especially if you're pregnant. 487 00:26:52,640 --> 00:26:56,240 Speaker 3: So there's just some amazing things going on during the 488 00:26:56,280 --> 00:27:01,040 Speaker 3: fermentation progret process from milk to yogurt that makes it 489 00:27:01,040 --> 00:27:04,560 Speaker 3: its own thing. It's much more than just soured milk. 490 00:27:04,600 --> 00:27:06,640 Speaker 3: It's something. It's like a new thing. 491 00:27:06,920 --> 00:27:07,720 Speaker 1: Yeah. 492 00:27:07,760 --> 00:27:10,920 Speaker 3: And the fact that they found this accidentally from carrying 493 00:27:10,920 --> 00:27:14,680 Speaker 3: sheep's milk around in some animal skin or animal's stomach 494 00:27:16,720 --> 00:27:20,040 Speaker 3: ten thousand years ago is just makes it even more fascinating. 495 00:27:20,320 --> 00:27:21,360 Speaker 1: Yeah, that's awesome. 496 00:27:21,680 --> 00:27:24,119 Speaker 3: And the fact that you can add fruit on the bottom, 497 00:27:24,880 --> 00:27:26,640 Speaker 3: it's really the the ice boy. 498 00:27:26,640 --> 00:27:29,280 Speaker 1: Americans love a gimmick, and I think that was all 499 00:27:29,320 --> 00:27:31,840 Speaker 1: about the gimmick. I'm sure then some boardroom they were like, 500 00:27:32,119 --> 00:27:33,480 Speaker 1: it's interactive, it's fun. 501 00:27:34,160 --> 00:27:35,639 Speaker 3: Actually, I know the story behind that. 502 00:27:36,400 --> 00:27:38,600 Speaker 1: Interactive and fun, that's probably the words they used. 503 00:27:38,720 --> 00:27:43,119 Speaker 3: It was actually was suggested in nineteen forty seven, I 504 00:27:43,160 --> 00:27:46,840 Speaker 3: think by a young guy named Jan Metzger, whose dad 505 00:27:46,920 --> 00:27:49,080 Speaker 3: was one of the co founders of Danin and he 506 00:27:49,160 --> 00:27:51,560 Speaker 3: was just a lowly bottle washer at the time. But 507 00:27:51,680 --> 00:27:53,840 Speaker 3: he suggested that as a way to get Americans to 508 00:27:53,880 --> 00:27:57,240 Speaker 3: eat it. But at the time, the USDA said, you 509 00:27:57,280 --> 00:27:59,920 Speaker 3: can't mix anything with dairy products, it's against the law. 510 00:28:00,119 --> 00:28:04,320 Speaker 3: But somehow dan and convinced the USDA that no, no, 511 00:28:04,359 --> 00:28:06,600 Speaker 3: the fruit's on the bottom, so it's not really mixing. 512 00:28:07,000 --> 00:28:08,960 Speaker 3: If they put it on the top, the USDA would 513 00:28:08,960 --> 00:28:11,879 Speaker 3: have said that's mixing. If they had mixed it, homogenized it, 514 00:28:11,920 --> 00:28:14,639 Speaker 3: I guess they would have. They would have considered that mixing. 515 00:28:14,800 --> 00:28:16,840 Speaker 3: But the fact that it was on the bottom that 516 00:28:17,000 --> 00:28:19,520 Speaker 3: is why they got away with it. Somehow. It doesn't 517 00:28:19,560 --> 00:28:23,200 Speaker 3: make any sense to me. It's like the Jeopardy being 518 00:28:23,600 --> 00:28:26,960 Speaker 3: somehow different from the typical quiz show, right, you know, 519 00:28:27,000 --> 00:28:30,600 Speaker 3: it's the same thing. Yeah, But they they usdu DA 520 00:28:30,720 --> 00:28:32,920 Speaker 3: went along with it, and that's why it was fruit 521 00:28:32,960 --> 00:28:34,520 Speaker 3: on the bottom interesting. 522 00:28:34,840 --> 00:28:37,720 Speaker 1: Yeah, And there wasn't like some senator from South Carolina 523 00:28:37,760 --> 00:28:40,960 Speaker 1: and it said, you're counting on the good people of 524 00:28:41,000 --> 00:28:43,960 Speaker 1: America to mix their own fruit. 525 00:28:44,880 --> 00:28:50,080 Speaker 3: It's pretty good that was supposed to be. It sounded 526 00:28:50,120 --> 00:28:54,080 Speaker 3: like Leonardo DiCaprio and Django Unchained really did like he 527 00:28:54,320 --> 00:28:55,920 Speaker 3: was the senator. 528 00:28:55,680 --> 00:28:59,800 Speaker 1: Man that movie that that whole sister subplot what don't 529 00:28:59,840 --> 00:29:03,240 Speaker 1: even subplot that was so strange in that movie, which 530 00:29:03,480 --> 00:29:09,320 Speaker 1: which remember Leo DiCaprio's like sister arrived or whatever. 531 00:29:09,440 --> 00:29:10,520 Speaker 3: Oh yeah, and he. 532 00:29:10,440 --> 00:29:13,880 Speaker 1: Was just like, where's my beautiful sister And it was 533 00:29:13,960 --> 00:29:16,640 Speaker 1: just so over the top and strange, and it was 534 00:29:16,720 --> 00:29:19,720 Speaker 1: never explained like are they lovers? Is it? 535 00:29:19,800 --> 00:29:19,880 Speaker 3: Like? 536 00:29:19,920 --> 00:29:20,600 Speaker 1: What's going on? 537 00:29:20,920 --> 00:29:21,360 Speaker 3: Yeah? 538 00:29:21,600 --> 00:29:22,120 Speaker 1: So weird. 539 00:29:22,440 --> 00:29:24,760 Speaker 3: I love Quentin Tarantino stuff. 540 00:29:24,440 --> 00:29:25,960 Speaker 1: Man, I love hate it. 541 00:29:26,760 --> 00:29:29,040 Speaker 3: Oh really, I don't hate any bit of it. I 542 00:29:29,160 --> 00:29:30,200 Speaker 3: love it. Oh. 543 00:29:30,920 --> 00:29:33,600 Speaker 1: I think he's far too indulgent these days. 544 00:29:33,600 --> 00:29:35,640 Speaker 3: But you didn't like The Hateful Eight? 545 00:29:35,760 --> 00:29:41,200 Speaker 1: Huh uh? You know, I like the first four endings. 546 00:29:41,400 --> 00:29:45,400 Speaker 3: Are you are you looking forward to the Manson family 547 00:29:45,440 --> 00:29:46,120 Speaker 3: when he's doing. 548 00:29:46,080 --> 00:29:48,080 Speaker 1: Yeah, I mean I go, I go see all of them, 549 00:29:48,600 --> 00:29:52,400 Speaker 1: and I think they're all worthwhile and they're Tarantino movie, 550 00:29:52,480 --> 00:29:54,520 Speaker 1: so I kind of just put my tongue in my 551 00:29:54,560 --> 00:29:55,760 Speaker 1: cheek and laugh no matter what. 552 00:29:55,880 --> 00:29:58,000 Speaker 3: But what was his best one in your opinion? 553 00:29:58,440 --> 00:30:01,680 Speaker 1: Oh well, I mean probably Reservoir Dogs or pulp fiction 554 00:30:02,360 --> 00:30:02,600 Speaker 1: for me. 555 00:30:03,760 --> 00:30:04,080 Speaker 3: Yeah. 556 00:30:04,160 --> 00:30:05,880 Speaker 1: But so don't get me wrong, I'm not a hater, 557 00:30:06,040 --> 00:30:09,280 Speaker 1: but there's clearly no one in his camp that's like, 558 00:30:10,080 --> 00:30:13,600 Speaker 1: maybe edit some down, maybe don't be in the movie. 559 00:30:15,000 --> 00:30:17,280 Speaker 3: That'll be the day, That'll be the day. Did you 560 00:30:17,360 --> 00:30:18,320 Speaker 3: like True Romance? 561 00:30:19,320 --> 00:30:20,600 Speaker 1: Well, yeah, but he just wrote that. 562 00:30:20,960 --> 00:30:24,200 Speaker 3: Yeah, but it's obviously his work. Sure he didn't direct it. 563 00:30:24,320 --> 00:30:25,800 Speaker 1: No, I love it. That's one of my faves. 564 00:30:26,000 --> 00:30:29,120 Speaker 3: That was a good one. I mean, like, who cass 565 00:30:29,160 --> 00:30:33,760 Speaker 3: Gary Oldmin for that? Scott, I guess that's just so bizarre, 566 00:30:33,840 --> 00:30:34,920 Speaker 3: but I think it was so cool. 567 00:30:35,600 --> 00:30:36,800 Speaker 1: Sit down, have an egg roll. 568 00:30:38,920 --> 00:30:39,760 Speaker 3: It's a good movie. 569 00:30:39,880 --> 00:30:42,120 Speaker 1: All right. So let's take a break and we will 570 00:30:42,160 --> 00:30:44,440 Speaker 1: get to the bottom, the fruit on the bottom, if 571 00:30:44,480 --> 00:30:49,280 Speaker 1: you will, about nutrition and how if that's real or not? 572 00:30:49,560 --> 00:31:18,120 Speaker 3: Right after this, all right, chuck yogurt nutrition or just delish? 573 00:31:18,240 --> 00:31:21,600 Speaker 1: All right, So here's the deal. Yogurt has really caught 574 00:31:21,640 --> 00:31:25,480 Speaker 1: on in the United States in the last decade more 575 00:31:25,520 --> 00:31:29,479 Speaker 1: than ever, largely because it's being touted and sold as 576 00:31:29,480 --> 00:31:30,320 Speaker 1: a health food. 577 00:31:30,720 --> 00:31:34,680 Speaker 3: Dude, there are studies that are coming in that says 578 00:31:35,320 --> 00:31:39,800 Speaker 3: it helps with everything from reducing obesity, type two diabetes, 579 00:31:39,880 --> 00:31:49,240 Speaker 3: cardiovascular disease, respiratory diseases, improves pregnancy outcomes, reduces allergies, improves 580 00:31:49,320 --> 00:31:53,000 Speaker 3: bone health, and dental health, basically anything you can think of. 581 00:31:53,560 --> 00:31:57,160 Speaker 3: There's been a study that has found that. But from 582 00:31:57,160 --> 00:32:00,840 Speaker 3: what I'm gathering, either there's not enough studies, which seems 583 00:32:01,000 --> 00:32:03,200 Speaker 3: not the case to me, or that there are other 584 00:32:03,240 --> 00:32:08,040 Speaker 3: studies that are finding contradictory evidence to what the pro 585 00:32:08,520 --> 00:32:11,680 Speaker 3: yogurt studies are finding. There doesn't seem to be any 586 00:32:11,680 --> 00:32:14,120 Speaker 3: study that's like, no, no, put the yogurt down, it's 587 00:32:14,120 --> 00:32:16,840 Speaker 3: going to kill all of those nothing like that. But 588 00:32:16,880 --> 00:32:19,520 Speaker 3: there's it just seems like the jury is still out 589 00:32:19,560 --> 00:32:22,320 Speaker 3: on whether it's actually beneficial to you or not, at 590 00:32:22,360 --> 00:32:24,320 Speaker 3: least over any kind of long term. 591 00:32:25,040 --> 00:32:27,680 Speaker 1: Yeah, so here's what we know for sure. I mean, 592 00:32:27,800 --> 00:32:32,920 Speaker 1: just ingredient wise, especially if you're lactose intolerant, you can 593 00:32:33,000 --> 00:32:36,360 Speaker 1: get a lot of good calcium from yogurt that you 594 00:32:36,360 --> 00:32:38,800 Speaker 1: wouldn't get or that you would get if you'd drink 595 00:32:38,880 --> 00:32:41,479 Speaker 1: milk or whatever, but if you lyctose intolerant, you can 596 00:32:41,520 --> 00:32:47,840 Speaker 1: get it through yogurt. Vitamin D, protein, potassium, riboflabin These 597 00:32:47,880 --> 00:32:49,480 Speaker 1: are all things that are in yogurt that we know 598 00:32:49,520 --> 00:32:52,960 Speaker 1: are good for you. But it's these it's like health 599 00:32:53,080 --> 00:32:56,440 Speaker 1: claims that they're selling people now, which is what we're 600 00:32:56,440 --> 00:33:01,120 Speaker 1: really talking about here. Like you said, will it actually 601 00:33:01,200 --> 00:33:03,960 Speaker 1: help you lose weight? And there have been some studies 602 00:33:04,000 --> 00:33:08,960 Speaker 1: that indicate that it could, but there are a lot 603 00:33:08,960 --> 00:33:12,960 Speaker 1: of caveats attached. That feels like, like the International Journal 604 00:33:13,040 --> 00:33:15,840 Speaker 1: of Obesity says that low fat yogurt could help you 605 00:33:15,920 --> 00:33:20,160 Speaker 1: lose weight, but it's kind of like that's because you're 606 00:33:20,320 --> 00:33:26,080 Speaker 1: replacing a meal with some yogurt as a substitution or 607 00:33:26,120 --> 00:33:28,600 Speaker 1: for a snack, and it's kind of filling, so you're 608 00:33:28,600 --> 00:33:31,400 Speaker 1: gonna be eating less. And all these things are kind 609 00:33:31,400 --> 00:33:33,800 Speaker 1: of true, but it's a little misleading. 610 00:33:34,440 --> 00:33:37,360 Speaker 3: It is. And actually you also want to be careful, Like, Okay, 611 00:33:37,520 --> 00:33:40,640 Speaker 3: if you're on a diet and you're using low fat 612 00:33:40,720 --> 00:33:44,280 Speaker 3: yogurt to diet with, but you're health conscious, you want 613 00:33:44,280 --> 00:33:47,240 Speaker 3: to be careful because a lot of the low fat 614 00:33:47,440 --> 00:33:51,360 Speaker 3: or no fat yogurts replace the fat with other stuff 615 00:33:51,400 --> 00:33:55,240 Speaker 3: like artificial sweeteners like aspartame and sacharine. There's usually a 616 00:33:55,240 --> 00:33:57,360 Speaker 3: lot of sodium in there to try to replace some 617 00:33:57,440 --> 00:34:00,160 Speaker 3: of the flavor that's lost when you take all the 618 00:34:00,200 --> 00:34:03,120 Speaker 3: fat out. So there's there's a lot of push and pull. 619 00:34:03,560 --> 00:34:06,080 Speaker 3: And yeah, it does seem to be where if you 620 00:34:06,160 --> 00:34:11,320 Speaker 3: are already healthy and you eat yogurt regularly but a lot, 621 00:34:11,960 --> 00:34:14,840 Speaker 3: then maybe you'll start to see some actual health effects. 622 00:34:15,120 --> 00:34:19,200 Speaker 3: But there's never been a study that showed, yes, yogurt 623 00:34:19,239 --> 00:34:24,680 Speaker 3: is such a powerhouse that it can knock out rheumatoid arthritis, right, 624 00:34:25,280 --> 00:34:27,880 Speaker 3: And those are kind of the claims that people are making, 625 00:34:28,400 --> 00:34:31,160 Speaker 3: and there's like some there's some basis, there's some kernel 626 00:34:31,200 --> 00:34:33,200 Speaker 3: of truth to it. Like one of the big things 627 00:34:33,239 --> 00:34:37,400 Speaker 3: now with dieting is or not not dieting, but eating 628 00:34:37,840 --> 00:34:40,359 Speaker 3: eating right or eating healthy I guess, whatever you want 629 00:34:40,360 --> 00:34:43,160 Speaker 3: to call it, is this idea that when you eat, 630 00:34:43,600 --> 00:34:46,520 Speaker 3: your body becomes inflamed as part of the immune response 631 00:34:46,560 --> 00:34:48,000 Speaker 3: like what did you just eat? What is that? What 632 00:34:48,120 --> 00:34:50,400 Speaker 3: is that? And it goes into a kind of like 633 00:34:50,680 --> 00:34:54,080 Speaker 3: defense mode to sort things out. Well, the idea is 634 00:34:54,080 --> 00:34:57,040 Speaker 3: that over time. If you're eating stuff that sets off 635 00:34:57,040 --> 00:35:01,600 Speaker 3: your immune response, your inflammatory response pretty much constantly, that 636 00:35:01,719 --> 00:35:04,320 Speaker 3: is a terrible effect on your body and can manifest 637 00:35:04,400 --> 00:35:09,080 Speaker 3: itself in things like inflammatory diseases like rheumatoid arthritis. So 638 00:35:09,120 --> 00:35:12,560 Speaker 3: the logic is, and they've shown that, yes, yogurt can 639 00:35:12,680 --> 00:35:18,720 Speaker 3: actually possibly maybe reduce your inflammatory response. So it's going 640 00:35:18,800 --> 00:35:22,600 Speaker 3: from yogurt might be able to lessen your inflammatory response 641 00:35:22,640 --> 00:35:26,839 Speaker 3: to some really really bad food, to yogurt can cure 642 00:35:26,920 --> 00:35:29,360 Speaker 3: rheumatoid arthritis. And that's the problem. 643 00:35:29,719 --> 00:35:32,839 Speaker 1: Yeah, especially in women, it seems to have a little 644 00:35:32,840 --> 00:35:35,959 Speaker 1: bit better chance at reducing inflammation. They did this one 645 00:35:36,080 --> 00:35:39,520 Speaker 1: study at the University of Wisconsin Madison. 646 00:35:40,440 --> 00:35:44,120 Speaker 3: Go Badgers, right, Wolverines. 647 00:35:43,800 --> 00:35:45,879 Speaker 1: Boy, I think it's got to be Badgers, right, it. 648 00:35:45,880 --> 00:35:48,320 Speaker 3: Is the Badgers. I'm just giving them a hard time. 649 00:35:48,800 --> 00:35:50,560 Speaker 1: I didn't know if that was. Yeah, that's Madison. Of 650 00:35:50,560 --> 00:35:53,400 Speaker 1: course we need to do a show there by the 651 00:35:53,400 --> 00:35:56,000 Speaker 1: way we do, or we. 652 00:35:55,960 --> 00:35:58,720 Speaker 3: Could just make everybody drive to Milwaukee. It's an hour away. 653 00:35:58,960 --> 00:35:59,960 Speaker 1: I did like Milwaukee. 654 00:36:00,239 --> 00:36:01,160 Speaker 3: It was a great show. 655 00:36:01,400 --> 00:36:03,920 Speaker 1: That was That was cool town. So they did a 656 00:36:03,920 --> 00:36:08,680 Speaker 1: study where they had sixty women, half of whom were obese, 657 00:36:09,000 --> 00:36:11,960 Speaker 1: and they had them eat twelve ounces of low fat 658 00:36:12,040 --> 00:36:14,560 Speaker 1: yogurt every day for nine weeks, then a control group 659 00:36:14,600 --> 00:36:19,800 Speaker 1: of course with eating non dairy pudding, so they. 660 00:36:19,640 --> 00:36:23,040 Speaker 3: Have which is like, what is that like snack packs? 661 00:36:23,320 --> 00:36:28,479 Speaker 1: I don't know. And they measured levels of proteins it says, 662 00:36:28,520 --> 00:36:31,120 Speaker 1: excreted by immune cells to determine how much inflammation was 663 00:36:31,160 --> 00:36:33,120 Speaker 1: in their bodies. So they're they're trying to measure the 664 00:36:34,520 --> 00:36:38,439 Speaker 1: inflamma inflammatory response that you're talking about. And they did 665 00:36:38,560 --> 00:36:42,480 Speaker 1: find that the yogurt yogurt ladies as they like to 666 00:36:42,480 --> 00:36:48,239 Speaker 1: be called, saw improvements in some markers of inflammation. But 667 00:36:48,360 --> 00:36:52,000 Speaker 1: again that's that's a long way from saying it can 668 00:36:52,040 --> 00:36:54,680 Speaker 1: help your rheumatoid arthritis. 669 00:36:54,320 --> 00:36:56,920 Speaker 3: Right, That's part of the problem. I think people just 670 00:36:57,000 --> 00:36:59,839 Speaker 3: want it. It's just such a great idea, this, this 671 00:37:00,160 --> 00:37:02,520 Speaker 3: natural thing that's been with humanity since the dawn of 672 00:37:02,560 --> 00:37:06,560 Speaker 3: civilization can actually help help cure some of these modern 673 00:37:06,600 --> 00:37:09,040 Speaker 3: ailments from our modern world. People want that to be 674 00:37:09,120 --> 00:37:12,279 Speaker 3: the truth so bad. I don't see anything wrong with that, 675 00:37:12,320 --> 00:37:15,800 Speaker 3: but it's it's it's not necessarily the case. 676 00:37:15,840 --> 00:37:18,640 Speaker 1: I think, yes, And it was also this study was 677 00:37:18,680 --> 00:37:23,799 Speaker 1: funded by the National Dairy council. And again the guy, 678 00:37:24,800 --> 00:37:27,400 Speaker 1: the doctor who performed it. Of course he was like, 679 00:37:28,040 --> 00:37:30,719 Speaker 1: it doesn't matter where the money came from, same conclusion. 680 00:37:31,440 --> 00:37:33,040 Speaker 1: So you know, you can take him at his word. 681 00:37:33,080 --> 00:37:35,600 Speaker 1: I guess I'm not saying he's like in the pocket 682 00:37:35,640 --> 00:37:39,040 Speaker 1: of big Dairy, right, but which we laugh, But I'm 683 00:37:39,040 --> 00:37:39,680 Speaker 1: sure that's the thing. 684 00:37:40,000 --> 00:37:43,759 Speaker 3: Well, the Yogurt Association, they're the front, they're they're the 685 00:37:44,640 --> 00:37:46,920 Speaker 3: the leg breakers for the dairy Association. 686 00:37:48,320 --> 00:37:50,080 Speaker 1: But like I said earlier, because there's a lot of 687 00:37:50,120 --> 00:37:53,840 Speaker 1: protein and yogurt, it will make you feel more full 688 00:37:53,920 --> 00:37:57,600 Speaker 1: and you might have fewer unhealthy snacks. So it's one 689 00:37:57,640 --> 00:38:02,240 Speaker 1: of those you know things like really making that difference 690 00:38:02,360 --> 00:38:05,600 Speaker 1: or is just causing you to change patterns, right, which 691 00:38:05,600 --> 00:38:06,160 Speaker 1: is fine? 692 00:38:06,360 --> 00:38:10,279 Speaker 3: Yeah, oh yeah. Again, there's nobody who's saying no, eating 693 00:38:10,360 --> 00:38:12,520 Speaker 3: yogurt's bad for you. You do want to watch it 694 00:38:12,560 --> 00:38:16,440 Speaker 3: if you are trying to lose weight eating full fat yogurt, 695 00:38:16,920 --> 00:38:19,440 Speaker 3: too much full fat yogurt, especially if you're eating it 696 00:38:19,480 --> 00:38:22,279 Speaker 3: in addition to other stuff rather than using it to 697 00:38:22,360 --> 00:38:26,840 Speaker 3: replace something. You can gain weight. The I think the 698 00:38:26,920 --> 00:38:30,640 Speaker 3: average weight gain in that one study you were talking 699 00:38:30,719 --> 00:38:34,759 Speaker 3: about from both the yogurt and the pudding Cohorts was 700 00:38:34,840 --> 00:38:40,000 Speaker 3: like a kilogram I think, yeah, a couple of pounds. Yeah, 701 00:38:40,040 --> 00:38:42,720 Speaker 3: over like nine weeks or something like that. So that's 702 00:38:42,760 --> 00:38:45,160 Speaker 3: a significant amount of weight aain. But they were eating 703 00:38:45,239 --> 00:38:48,640 Speaker 3: like twelve ounces. It's two full servings of yogurt every day. 704 00:38:49,040 --> 00:38:50,759 Speaker 1: That's a lot of yogurt. I mean it's a lot. 705 00:38:50,960 --> 00:38:53,080 Speaker 1: I like yogurt, but it's not the kind of food 706 00:38:53,160 --> 00:38:55,080 Speaker 1: you sit down and eat a bowl of, you know. 707 00:38:55,360 --> 00:38:58,359 Speaker 3: No, no, you definitely you want it in its own 708 00:38:58,400 --> 00:39:02,000 Speaker 3: little amount. It's like a grape nuts bowl, you know. 709 00:39:02,680 --> 00:39:05,480 Speaker 1: Yeah. And for parents, you know, yogurt. Not to pick 710 00:39:05,520 --> 00:39:07,799 Speaker 1: on them, but they definitely market that. I used to do. 711 00:39:08,120 --> 00:39:09,960 Speaker 1: I did a couple of gogurt commercials back in the 712 00:39:10,000 --> 00:39:14,319 Speaker 1: day as a PA, and you know, they definitely mark 713 00:39:14,360 --> 00:39:17,200 Speaker 1: it towards kids. It's packaged and a little kid friendly, 714 00:39:17,880 --> 00:39:21,319 Speaker 1: fun way to eat. And we're not saying yogurt it's 715 00:39:21,320 --> 00:39:24,520 Speaker 1: bad for kids, but that stuff is loaded with sugar 716 00:39:24,560 --> 00:39:28,400 Speaker 1: and calories from sugar. Yeah, So just know that going in. 717 00:39:28,640 --> 00:39:31,280 Speaker 3: From what I understand, the closest thing to actual yogurt 718 00:39:31,280 --> 00:39:33,760 Speaker 3: that you can get in the United States is something 719 00:39:33,880 --> 00:39:35,280 Speaker 3: like Greek yogurt. 720 00:39:35,160 --> 00:39:37,040 Speaker 1: That's only kind of eat. I think it tastes best 721 00:39:37,440 --> 00:39:37,759 Speaker 1: it is. 722 00:39:37,800 --> 00:39:40,000 Speaker 3: It's fantastic, like plaining Greek yogurt, and then you just 723 00:39:40,080 --> 00:39:41,919 Speaker 3: add a little honey. Don't forget the honey chup. 724 00:39:42,080 --> 00:39:44,239 Speaker 1: No, I gotta call my beekeeper. 725 00:39:44,719 --> 00:39:49,759 Speaker 3: There's also something called there's both traditional Bulgarian yogurt. Bulgaria 726 00:39:49,840 --> 00:39:53,239 Speaker 3: is very well known for its yogurt love. They have 727 00:39:53,320 --> 00:39:58,239 Speaker 3: something called cassello mill yaco, which means soured milk. And 728 00:39:58,320 --> 00:40:00,680 Speaker 3: I just think of Balki Bartaka of saying it. 729 00:40:01,360 --> 00:40:02,239 Speaker 1: Is that his last name? 730 00:40:02,760 --> 00:40:04,720 Speaker 3: Yeah? From Perfect Strangers. 731 00:40:04,760 --> 00:40:05,359 Speaker 1: Yeah, what was it? 732 00:40:05,600 --> 00:40:08,879 Speaker 3: Balki Bartakomos Bartaca Moose Bartaka Moose. 733 00:40:08,880 --> 00:40:11,319 Speaker 1: I don't think I ever heard that. Yeah, I didn't 734 00:40:11,320 --> 00:40:12,120 Speaker 1: watch that show though. 735 00:40:12,520 --> 00:40:16,120 Speaker 3: Oh you were missing out the episode where they were 736 00:40:16,160 --> 00:40:19,600 Speaker 3: moving a piano up up like a couple of flights 737 00:40:19,640 --> 00:40:20,080 Speaker 3: of stairs. 738 00:40:20,120 --> 00:40:21,080 Speaker 1: Is that a real episode? 739 00:40:21,200 --> 00:40:22,919 Speaker 3: Yes, it was Chuck and I am. I would put 740 00:40:22,920 --> 00:40:25,520 Speaker 3: my money on this. It is one of the greatest 741 00:40:25,560 --> 00:40:28,680 Speaker 3: examples of physical comedy in television history. 742 00:40:29,080 --> 00:40:30,719 Speaker 1: I mean, that's an old thing. Like Friends had an 743 00:40:30,719 --> 00:40:32,719 Speaker 1: episode of moving a couch upstairs. 744 00:40:33,000 --> 00:40:36,280 Speaker 3: These guys make Friends look like piles of walking poop. 745 00:40:37,800 --> 00:40:41,960 Speaker 3: That's how good. That's how good this perfect Stranger's episode 746 00:40:42,000 --> 00:40:44,200 Speaker 3: was like Friends doesn't even want to talk about it. 747 00:40:44,400 --> 00:40:48,880 Speaker 1: Oh man, But I mean that's a classic bit like 748 00:40:48,960 --> 00:40:52,920 Speaker 1: the uh March Brothers or you know or something. 749 00:40:52,760 --> 00:40:54,880 Speaker 3: Or Buster Keaton probably first came up with it. 750 00:40:55,000 --> 00:40:56,680 Speaker 1: Yeah, he moved a piano or two in his day. 751 00:40:57,560 --> 00:41:03,040 Speaker 3: You want to talk about the in Soviet Georgia Yogurt 752 00:41:03,360 --> 00:41:04,279 Speaker 3: campaign real quick? 753 00:41:04,400 --> 00:41:06,160 Speaker 1: Yeah? I actually did not get to see that, so 754 00:41:06,320 --> 00:41:06,960 Speaker 1: you can teach me. 755 00:41:07,600 --> 00:41:11,880 Speaker 3: Okay. So in nineteen seventy seven, Dan and who really 756 00:41:11,960 --> 00:41:15,359 Speaker 3: is almost single handedly responsible for bringing yogurt and making 757 00:41:15,400 --> 00:41:18,759 Speaker 3: it popular in America in the seventies, they came out 758 00:41:18,800 --> 00:41:21,560 Speaker 3: with an ad campaign called in Soviet Georgia where they 759 00:41:21,600 --> 00:41:25,279 Speaker 3: went to Georgia, one of the Soviet Union's republics at 760 00:41:25,280 --> 00:41:29,080 Speaker 3: the time, and found like one hundred plus year old 761 00:41:29,120 --> 00:41:33,040 Speaker 3: people who were still vital and active and said, hey, 762 00:41:33,080 --> 00:41:36,800 Speaker 3: can we film you like Bailing Hay and then afterward 763 00:41:37,200 --> 00:41:39,360 Speaker 3: you'll eat like a nice cup of dan and yogurt 764 00:41:39,560 --> 00:41:41,759 Speaker 3: and people will say, hey, that's great. I want to 765 00:41:42,080 --> 00:41:44,560 Speaker 3: beat Bailing Hay at one hundred and five like this person. 766 00:41:45,000 --> 00:41:47,160 Speaker 3: And it was kind of risky at the time because 767 00:41:47,400 --> 00:41:50,840 Speaker 3: this is the Cold War the late seventies, the Soviet 768 00:41:50,960 --> 00:41:53,799 Speaker 3: Union in the United States were not friends, but to 769 00:41:53,960 --> 00:41:57,120 Speaker 3: advertise to the United States, they sent their ad people 770 00:41:57,200 --> 00:42:00,160 Speaker 3: to the Soviet Union and it just went off. It 771 00:42:00,200 --> 00:42:03,759 Speaker 3: was a total hit, like Dan and their sales were 772 00:42:03,760 --> 00:42:06,000 Speaker 3: in the gutter, and all of a sudden there's just 773 00:42:06,120 --> 00:42:09,479 Speaker 3: back on top. And it's actually credited with kicking off 774 00:42:09,560 --> 00:42:13,400 Speaker 3: this what we think of now is like normal. But 775 00:42:13,520 --> 00:42:16,200 Speaker 3: the yogurt craze that started in the late seventies early 776 00:42:16,239 --> 00:42:19,080 Speaker 3: eighties and continued on and has finally gotten to the 777 00:42:19,080 --> 00:42:21,719 Speaker 3: point where we're actually starting to eat healthy yogurt. That 778 00:42:21,880 --> 00:42:27,200 Speaker 3: was that commercial in Soviet Georgia. Crazy, Yeah, it's crazy. 779 00:42:27,239 --> 00:42:29,640 Speaker 3: They found one guy who was eighty nine and they 780 00:42:29,719 --> 00:42:32,200 Speaker 3: said his mother was one hundred and fourteen, and they 781 00:42:32,239 --> 00:42:34,200 Speaker 3: filmed them in one of the commercials and they said 782 00:42:34,239 --> 00:42:37,560 Speaker 3: he ate two cups and it made his mother very proud, 783 00:42:37,760 --> 00:42:39,680 Speaker 3: but he's eighty nine. That was the big joke. 784 00:42:40,320 --> 00:42:42,200 Speaker 1: One hundred and fourteen man. 785 00:42:42,000 --> 00:42:43,719 Speaker 3: Yeah, all from eating yogurt. 786 00:42:44,239 --> 00:42:45,120 Speaker 1: I need to get on it. 787 00:42:46,160 --> 00:42:47,040 Speaker 3: You got anything else? 788 00:42:47,440 --> 00:42:50,000 Speaker 1: If I want to live to be one hundred and fourteen, you. 789 00:42:49,960 --> 00:42:52,080 Speaker 3: Got to start eating some yogurt. And don't forget the 790 00:42:52,120 --> 00:42:52,759 Speaker 3: honey God. 791 00:42:52,760 --> 00:42:54,480 Speaker 1: Could you imagine me at one hundred and fourteen? 792 00:42:56,719 --> 00:42:58,520 Speaker 3: Yeah, actually I can now that you mentioned it. 793 00:42:58,560 --> 00:42:59,359 Speaker 1: Nobody wants that. 794 00:43:00,000 --> 00:43:01,919 Speaker 3: I could totally see it. You'd be like, I'm back 795 00:43:01,960 --> 00:43:04,680 Speaker 3: to the whole pizza and the whole thing ice cream thing. 796 00:43:05,160 --> 00:43:08,799 Speaker 3: You might want to stand back. Wow, this one had 797 00:43:08,840 --> 00:43:10,400 Speaker 3: a lot of fart and poop jokes. 798 00:43:10,480 --> 00:43:11,880 Speaker 1: Yeah, well it happens. 799 00:43:12,680 --> 00:43:14,799 Speaker 3: Well, if you want to know more about yogurt, go 800 00:43:14,880 --> 00:43:17,719 Speaker 3: eat some yogurt, Eat the good stuff, learn to love it, 801 00:43:17,800 --> 00:43:20,560 Speaker 3: and your stomach will be happy, whether science can prove 802 00:43:20,600 --> 00:43:23,080 Speaker 3: that it is or not. And since I said that, 803 00:43:23,120 --> 00:43:24,640 Speaker 3: it's time for the listener mail. 804 00:43:27,000 --> 00:43:31,200 Speaker 1: All right, I'm gonna call this self profess medievalist. This guy, 805 00:43:31,440 --> 00:43:35,000 Speaker 1: Stephen Gray wrote in and he's from Melbourne, Australia but 806 00:43:35,080 --> 00:43:38,200 Speaker 1: living in London now, and he says, I'm writing for 807 00:43:38,280 --> 00:43:41,520 Speaker 1: some extra info, to give you extra info for the 808 00:43:41,600 --> 00:43:46,760 Speaker 1: Robin Hood episode. First of all, Josh talks about rich 809 00:43:47,080 --> 00:43:51,960 Speaker 1: slash Johnny Sitch and says that Richard was king of 810 00:43:51,960 --> 00:43:54,080 Speaker 1: England for two years and that John was the natural heir. 811 00:43:54,760 --> 00:43:57,359 Speaker 1: Richie was actually king for ten years. That spent only 812 00:43:57,840 --> 00:44:00,640 Speaker 1: six months of his reign in England, he was off 813 00:44:00,680 --> 00:44:04,719 Speaker 1: on the Third Crusade. He left his chancellor, William of 814 00:44:04,760 --> 00:44:08,040 Speaker 1: Longchamp as regent, but his brother John was cranky about 815 00:44:08,040 --> 00:44:10,520 Speaker 1: it and schemed against him and citing a rebellion. When 816 00:44:10,640 --> 00:44:13,680 Speaker 1: rich eventually got back, he forgave Johnny named him heir 817 00:44:13,719 --> 00:44:16,520 Speaker 1: to the throne. So the bad King John good King 818 00:44:16,600 --> 00:44:21,640 Speaker 1: Richard Bitt of the rh canon is actually based in fact. Wow, 819 00:44:21,719 --> 00:44:25,600 Speaker 1: that's interesting, perhaps more interesting, he says, I set up, 820 00:44:25,600 --> 00:44:28,360 Speaker 1: by the way, thank you, when the Robinhood story started 821 00:44:28,360 --> 00:44:30,400 Speaker 1: coming out during the reign of Henry. Their It was 822 00:44:30,440 --> 00:44:33,360 Speaker 1: during a period where Henry was waging war for his 823 00:44:33,480 --> 00:44:36,480 Speaker 1: lands in Gascony, France. Henry was not a very strong 824 00:44:36,480 --> 00:44:39,080 Speaker 1: willed or charismatic king, so he didn't get along super 825 00:44:39,080 --> 00:44:41,399 Speaker 1: well with his nobles, and as a result, to raise 826 00:44:41,400 --> 00:44:43,040 Speaker 1: funds for the war effort, he had to rely more 827 00:44:43,080 --> 00:44:48,680 Speaker 1: heavily on his foresters and sheriffs to raise some mega taxes. 828 00:44:49,280 --> 00:44:54,359 Speaker 1: So the Robinhood stories pit our hero against these extortionate 829 00:44:54,400 --> 00:44:57,560 Speaker 1: representatives of a nasty villainus king. But of course you 830 00:44:57,640 --> 00:45:01,560 Speaker 1: can't directly suggest that's the current king, so you have 831 00:45:01,600 --> 00:45:03,360 Speaker 1: to be not so subtle and point to our recent 832 00:45:03,400 --> 00:45:07,600 Speaker 1: but previous scenario, which everyone will draw the parallels from. 833 00:45:07,880 --> 00:45:11,640 Speaker 3: Wow, this guy's not just a self proclaimed medievalist. I 834 00:45:11,760 --> 00:45:13,960 Speaker 3: officially confirm him as a medievalist. 835 00:45:14,719 --> 00:45:17,759 Speaker 1: He says. Hope this helps, Uh, hope this helps your 836 00:45:17,840 --> 00:45:21,680 Speaker 1: insatiable appetite to keep learning, as your podcast does mine. 837 00:45:22,120 --> 00:45:22,440 Speaker 3: Nice. 838 00:45:22,560 --> 00:45:24,560 Speaker 1: I love you guys. That is Stephen Gray. 839 00:45:24,920 --> 00:45:26,800 Speaker 3: Thanks a lot, Steven, that was a great email. 840 00:45:26,920 --> 00:45:27,600 Speaker 1: We love you too. 841 00:45:28,920 --> 00:45:33,160 Speaker 3: Let's hug. Yeah, Hey go Stephen. If you want to 842 00:45:33,160 --> 00:45:35,359 Speaker 3: get in touch with us, like Stephen did, we want 843 00:45:35,360 --> 00:45:37,120 Speaker 3: to hear from you. You can go to stuff you 844 00:45:37,160 --> 00:45:39,600 Speaker 3: should Know dot com and find all of our social 845 00:45:39,640 --> 00:45:41,319 Speaker 3: links there, and you can send us an email to 846 00:45:41,400 --> 00:45:47,280 Speaker 3: Stuff podcast at HowStuffWorks dot com. 847 00:45:47,400 --> 00:45:50,279 Speaker 2: Stuff you Should Know is a production of iHeartRadio. For 848 00:45:50,360 --> 00:45:54,560 Speaker 2: more podcasts my heart Radio, visit the iHeartRadio app, Apple Podcasts, 849 00:45:54,680 --> 00:46:01,719 Speaker 2: or wherever you listen to your favorite shows.