WEBVTT - Selects: Is yogurt a miracle food? 0:00:00.800 --> 0:00:03.520 How do everyone chuck here on a Saturday bringing you 0:00:03.560 --> 0:00:07.720 another fine selection from our back catalog? Is yogurt a 0:00:07.800 --> 0:00:12.480 miracle food? This is from November twenty eighteen, And you know, 0:00:13.000 --> 0:00:15.920 yogurt's pretty good for you, you guys, it's something you 0:00:15.960 --> 0:00:19.439 should be eating, perhaps even a miracle food. Do we 0:00:19.480 --> 0:00:23.480 answer that question? Is yogurt a miracle food? Perhaps? Listen 0:00:23.520 --> 0:00:25.360 in and find out right now. 0:00:30.040 --> 0:00:35.720 Welcome to Stuff you Should Know, a production of iHeartRadio. 0:00:39.760 --> 0:00:42.680 Hey, and welcome to the podcast. I'm Josh Clark, There's 0:00:42.760 --> 0:00:47.159 Charles W. Chuck, Bryan Jerry, and this is the smooth, creamy, 0:00:47.240 --> 0:00:51.600 tangy edition Stuff you Should Know. Fruit on the bottom. 0:00:52.120 --> 0:00:53.920 Yeah, you don't. 0:00:53.760 --> 0:00:55.440 Like yogurt or fruit on the bottom yogurt? 0:00:55.440 --> 0:00:58.040 I don't like fruit on the bottom, okay, but I do. 0:00:58.120 --> 0:00:58.840 Do you like yogurt? 0:00:58.920 --> 0:01:01.160 Yeah? I don't like any of the of the fruity ones. 0:01:01.840 --> 0:01:04.720 I mean, they taste fine, but I think they're just 0:01:04.840 --> 0:01:07.399 like loaded with sugar generally, and sweeteners and things. 0:01:07.480 --> 0:01:09.840 But yeah, it's not fruit. It's like jam on the 0:01:09.880 --> 0:01:14.480 bottom jelly. You know. Do you like yogurt compote? 0:01:14.560 --> 0:01:14.720 Yeah? 0:01:14.720 --> 0:01:17.039 I love yogurt. As a matter of fact. While we 0:01:17.040 --> 0:01:19.360 were researching this. I was like, I can't, I can't 0:01:19.360 --> 0:01:21.679 stand it any longer. I got up and got some yogurt. 0:01:22.120 --> 0:01:23.400 Do you eat it regularly? 0:01:25.040 --> 0:01:28.280 Uh? Not as much as I should, although I recently 0:01:28.280 --> 0:01:30.920 did a blood test and my protein was low strangely, 0:01:30.959 --> 0:01:36.320 so I'm gonna start eating more. Okay, what I'll just 0:01:36.360 --> 0:01:38.679 get like you sounded like YO believe that when I 0:01:38.720 --> 0:01:39.039 see it? 0:01:41.240 --> 0:01:43.559 No, no, no, I was just curious what your yogurt 0:01:43.600 --> 0:01:44.160 intike was. 0:01:44.240 --> 0:01:46.120 What about you? You eat it every day? No? 0:01:46.360 --> 0:01:49.320 I should, Like. I don't eat yogurt much. I'm constantly 0:01:50.040 --> 0:01:54.680 slapping it on my kid's baby plate and she loves it, 0:01:54.760 --> 0:01:57.120 and Emily eats it, and I'm like, I need to 0:01:57.200 --> 0:01:58.760 eat more yogurt. I mean, I like it. I just 0:01:58.760 --> 0:01:59.800 don't think about it much. 0:02:00.320 --> 0:02:00.760 Yeah. 0:02:00.800 --> 0:02:03.720 What I do is sometimes in a like a hotel 0:02:03.840 --> 0:02:05.880 or anywhere where they have the sort of build your 0:02:05.880 --> 0:02:10.359 own parfe thing. Yes, though a little granola yeah, or 0:02:10.400 --> 0:02:14.880 granula in there grows maybe a little bit of fresh 0:02:14.880 --> 0:02:16.800 fruit and mix that all up, and I love it, 0:02:16.840 --> 0:02:18.600 And I'm like, I should do this every day because, 0:02:18.919 --> 0:02:22.760 as we will find out, the benefits of eating yogurt, 0:02:22.800 --> 0:02:26.480 which are sort of up in the air as far 0:02:26.520 --> 0:02:29.920 as like hard facts, but it seems like sort of 0:02:30.000 --> 0:02:32.600 regularly eating yogurt is kind of one of the keys 0:02:32.639 --> 0:02:34.320 to getting the health benefits. 0:02:34.560 --> 0:02:37.520 That's that seems to be generally agreed to pind. 0:02:37.320 --> 0:02:39.800 It and not like, oh I eight yogurt today, that 0:02:39.840 --> 0:02:41.919 means I'm eight percent healthier. 0:02:41.760 --> 0:02:44.880 Right, Yeah, that's not how it works. Yeah, although I 0:02:44.919 --> 0:02:48.240 think it is, like just temporarily you're doing better for 0:02:48.280 --> 0:02:51.880 a second than you were before. But you know, whats Yeah, 0:02:52.000 --> 0:02:54.520 let me give you a little hint, buddy. Find a 0:02:54.639 --> 0:02:58.040 local bee keeper, and I mean local, like no more 0:02:58.080 --> 0:02:59.560 than five six miles from your house. 0:02:59.639 --> 0:03:00.920 Okay, got one? 0:03:01.160 --> 0:03:04.200 Okay, great, Take a little of that honey, drizzle it 0:03:04.240 --> 0:03:09.240 on some nice, full fat Greek yogurt, sit back and enjoy. 0:03:09.560 --> 0:03:12.000 You will be that's all you need. That's it. If 0:03:12.040 --> 0:03:13.639 you want to add some other stuff like some sliced 0:03:13.639 --> 0:03:16.000 almonds or whatever on it, that's fine too, or fruit 0:03:16.040 --> 0:03:20.720 and granola. I find really good raw local honey and 0:03:21.000 --> 0:03:24.000 in Greek yogret. It's just like you're eating health, is 0:03:24.000 --> 0:03:24.800 what it feels like. 0:03:25.280 --> 0:03:28.240 Yeah, I mean I like to taste on its own. Yeah, 0:03:28.520 --> 0:03:30.440 but you get the you know, health benefits from that, 0:03:30.480 --> 0:03:33.840 honey too, you do, yeah, I mean throw some throw 0:03:33.919 --> 0:03:34.920 some broccoli in there. 0:03:34.960 --> 0:03:39.480 Throw a little broccoli in there, the Tonka truck, anything 0:03:39.520 --> 0:03:42.480 you can find, just put it onto your yogurt. Start eating. 0:03:42.880 --> 0:03:48.520 And we covered some of the stuff in our probiotics cast. Yeah, 0:03:48.560 --> 0:03:50.760 a lot from how many years ago? 0:03:50.800 --> 0:03:52.280 Is that for twenty fourteen? 0:03:52.440 --> 0:03:56.480 Okay, four years ago? But I felt like yogurt deserved 0:03:56.480 --> 0:03:57.200 to live on its own. 0:03:57.840 --> 0:04:01.120 I was incredulous at first, but I around. Actually I 0:04:01.840 --> 0:04:02.800 was like, chucks, right. 0:04:03.280 --> 0:04:07.480 So let's get into it. I guess we should talk history, yes, 0:04:07.840 --> 0:04:12.680 because yogurt is one of those kind of great accidental 0:04:13.400 --> 0:04:18.640 discoveries that came from many many years ago, kind of 0:04:18.720 --> 0:04:23.000 like a beer and stuff like that. Because people, you know, 0:04:23.080 --> 0:04:26.039 they think it's pretty clear that at some point, many 0:04:26.120 --> 0:04:29.320 thousands of years ago in the Middle East, people were 0:04:29.320 --> 0:04:32.640 transporting stuff like milk, maybe like a goat's milk or. 0:04:32.600 --> 0:04:35.400 Whatever, probably goat and sheep first. 0:04:35.279 --> 0:04:39.560 Yeah, and they were transporting that and whatever disgusting animal 0:04:39.600 --> 0:04:43.880 bladder or whatever they used to transport liquids and things 0:04:43.920 --> 0:04:47.520 like that. They got there and they're like, ah, this 0:04:47.600 --> 0:04:53.200 stuff has turned it's it's stinks but you know, we're 0:04:55.040 --> 0:04:59.560 it's a thousand years from being from being civilized humanity. 0:04:59.640 --> 0:05:02.640 So let's just try this stuff, all right, Like who's 0:05:02.680 --> 0:05:03.960 gonna who's gonna care or no. 0:05:04.360 --> 0:05:05.920 Somebody clarked me some honey. 0:05:06.000 --> 0:05:09.599 Yeah, so they clarked themselves a little honey. They ate 0:05:09.640 --> 0:05:12.000 a little bit of it. It was you know, thicker now, 0:05:12.080 --> 0:05:14.800 and it had this kind of sour, tangy taste. 0:05:15.040 --> 0:05:15.400 Yeah. 0:05:15.440 --> 0:05:19.120 And one of those ancient Middle Eastern people said, hey, 0:05:19.120 --> 0:05:20.599 this is not bad, right. 0:05:22.000 --> 0:05:26.600 And I think there's this guy named Adam Maskovich who 0:05:26.600 --> 0:05:30.640 wrote a post on the Salt that who basically said 0:05:31.240 --> 0:05:34.479 it's not and it's not entirely an understatement to say 0:05:34.560 --> 0:05:37.960 like civilization was in part built on yogurt. 0:05:38.200 --> 0:05:40.520 That was pretty neat, it really was. 0:05:40.440 --> 0:05:42.960 Because so all of a sudden, you have milk, and 0:05:43.080 --> 0:05:46.200 everybody at the time was like, I can feed this 0:05:46.240 --> 0:05:48.719 to my kid, but I can't. I can't keep milk down. 0:05:48.760 --> 0:05:51.599 I poop all over my saddle basically while we're out riding, 0:05:52.560 --> 0:05:57.560 because this is the Mongolian steps, right. But I have 0:05:57.600 --> 0:06:01.680 found that this weird tangy version, the sour version of 0:06:01.720 --> 0:06:05.359 milk that you call yogurt, like that doesn't affect me 0:06:05.400 --> 0:06:07.760 at all. It's the weirdest thing. And so as more 0:06:07.800 --> 0:06:10.400 people were able to eat this stuff, which is full 0:06:10.400 --> 0:06:15.159 of nutrients, lots of calories, and it has a tantalizing taste, 0:06:16.360 --> 0:06:20.880 people kind of gathered around the areas that had yogurt 0:06:20.960 --> 0:06:23.279 and other stuff too, he points out, like cheese and 0:06:23.320 --> 0:06:26.080 things like that, and bread and beer. It's possible beer 0:06:26.200 --> 0:06:30.120 was the real reason that civilization was started. But the 0:06:31.680 --> 0:06:36.080 yogurt played no small role in that. In its fermentation, 0:06:36.200 --> 0:06:39.359 it has transformed something from something that people who are 0:06:39.440 --> 0:06:43.080 lactose in tolerant can't take to something that people who 0:06:43.080 --> 0:06:46.080 are lactose intolerant can't actually eat and benefit from. 0:06:46.440 --> 0:06:48.560 Yeah, So they had that conversation and at the end 0:06:48.600 --> 0:06:50.400 of it one of them said, also, is it weird 0:06:50.800 --> 0:06:54.400 that we're humans and we're drinking animal milk as adults 0:06:55.279 --> 0:06:56.680 and they don't worry about that. 0:06:57.120 --> 0:07:00.240 Yeah, they said, stop thinking yourself is more than an an, Well, 0:07:00.279 --> 0:07:01.960 you're an animal animal. 0:07:02.560 --> 0:07:08.560 So it really thrived in the Middle East. They love 0:07:08.640 --> 0:07:12.000 the stuff, like you were talking about. It's actually a 0:07:12.040 --> 0:07:16.160 Turkish word yogurt is. And it took a little bit 0:07:16.240 --> 0:07:20.640 longer to catch up to Europe. I think at the 0:07:20.760 --> 0:07:23.600 end of the nineteenth century is really when it started 0:07:23.640 --> 0:07:26.280 to spread wide in Europe, and here in the United 0:07:26.320 --> 0:07:28.640 States it took to like the middle half of the 0:07:28.680 --> 0:07:32.920 twentieth century when it was mass marketed by Dannin. And 0:07:32.960 --> 0:07:35.960 it's not like we didn't eat yogurt at all, but 0:07:36.200 --> 0:07:38.920 definitely not like I mean, in the Middle East it was. 0:07:39.720 --> 0:07:41.280 It's not like, oh, we'll just eat some of this 0:07:41.360 --> 0:07:43.440 for breakfast with fruit. I mean it's in a lot 0:07:43.520 --> 0:07:48.200 of great, great dishes and dips and sauces and is 0:07:48.280 --> 0:07:49.640 kind of one of the staples of a lot of 0:07:49.640 --> 0:07:52.040 Middle Eastern food. So they're doing it right. 0:07:52.400 --> 0:07:55.080 Yeah, And so the Middle East seems to be the 0:07:55.640 --> 0:07:58.880 home of yogurt. It was the home of civilization, and 0:07:58.920 --> 0:08:01.280 they think that yogurts is all the civilization maybe a 0:08:01.320 --> 0:08:05.600 little older. And Turkey seems to be some sort of 0:08:05.640 --> 0:08:08.840 like kind of fulcrum for the spread of yogurt throughout 0:08:08.880 --> 0:08:11.640 the world. And in fact, the word yogurt is a 0:08:11.680 --> 0:08:15.080 Turkish word. It comes from yogurt mak, which is Turkish 0:08:15.360 --> 0:08:19.880 meaning to thicken and Turkey. The fact that we in 0:08:19.920 --> 0:08:24.160 the English speaking world call it yogurt suggests that it 0:08:24.240 --> 0:08:29.480 was the Turks who introduced the West to yogurt, but 0:08:29.520 --> 0:08:32.679 they're also pretty sure that Turkey was the ones who 0:08:32.720 --> 0:08:36.240 introduced yogurt to India as well. And the neighbors, the 0:08:36.280 --> 0:08:44.040 neighboring areas around Turkey, like Bulgaria, Georgia, Uzbekistan, Kazakhstan, Iran, 0:08:44.160 --> 0:08:46.600 like all these areas are pretty famous for eating a 0:08:46.640 --> 0:08:49.160 lot of yogurt and even having their own kind of 0:08:49.240 --> 0:08:52.840 yogurt or their own version of it. But something about 0:08:52.880 --> 0:08:56.800 Turkey really seems to be the like the pivot point 0:08:56.880 --> 0:08:59.080 for the spread of yogurt in the world. 0:08:59.360 --> 0:09:01.280 Yeah, and I can't fun oh yeah, here it is 0:09:02.080 --> 0:09:08.200 even today, it says that Turkish people eat about and 0:09:08.240 --> 0:09:11.520 this was like four or five years ago, two hundred 0:09:11.559 --> 0:09:14.120 and eighty two cups of yogurt per person per year, 0:09:14.880 --> 0:09:17.360 which is definitely more than in the United States. 0:09:17.440 --> 0:09:19.960 Well it was at the time. We've since caught up 0:09:20.559 --> 0:09:22.480 quite quite a. 0:09:22.400 --> 0:09:24.280 Bit, I think, yeah, I think that stat for US 0:09:24.360 --> 0:09:27.880 is poundage though, right, yes, how many pounds of yogurt 0:09:27.920 --> 0:09:28.320 do we eat? 0:09:29.160 --> 0:09:33.480 So we ate four point eight billion pounds of yogurt 0:09:33.520 --> 0:09:37.840 in twenty seventeen, four point eight billion pounds in the 0:09:37.920 --> 0:09:41.199 United States alone, and yeah, we're not like the highest 0:09:41.280 --> 0:09:46.080 yogurt eating civilization on the planet by far, but that's 0:09:46.120 --> 0:09:52.080 like about the fifteen pounds per person, thirteen point seven 0:09:52.120 --> 0:09:56.640 pounds per person, which really it sounds like a lot, 0:09:56.679 --> 0:09:59.079 but yogurt weighs a lot, so it's actually just thirty 0:09:59.120 --> 0:10:02.160 six servings per person per year in the United States. 0:10:02.480 --> 0:10:05.200 Wow. So that's yeah in Turkey two hundred and eighty 0:10:05.200 --> 0:10:05.720 two cups. 0:10:05.880 --> 0:10:06.640 Yeah, that's a lot. 0:10:06.840 --> 0:10:07.280 That's a lot. 0:10:07.520 --> 0:10:10.160 Yeah, So Chuck, like you were saying, like yogurt didn't 0:10:10.200 --> 0:10:12.200 really make its way over to the States until the 0:10:12.240 --> 0:10:15.480 twentieth century, right, Yes, and I think it was And 0:10:15.600 --> 0:10:17.760 you said it was Dan and that brought it here. 0:10:17.679 --> 0:10:18.720 That's right, in the Bronx. 0:10:19.000 --> 0:10:24.040 Yeah, they moved their operations from Spain, Barcelona, I think, 0:10:24.360 --> 0:10:28.400 to the Bronx, which is really weird because like America 0:10:28.600 --> 0:10:32.880 was not a yogurt eating culture at all, in not 0:10:33.440 --> 0:10:36.720 really No, but they brought yogurt to a play said 0:10:36.760 --> 0:10:38.760 where in the world would be the hardest place to 0:10:38.800 --> 0:10:41.840 get a foothold business wise, Let's move our operations there. 0:10:42.200 --> 0:10:43.960 So they moved it to the Bronx and then just 0:10:43.960 --> 0:10:48.800 started slowly working on America. And it wasn't until they 0:10:48.960 --> 0:10:53.839 figured out the fruit on the bottom thing that America said, oh, okay, 0:10:54.520 --> 0:10:58.240 we like this. It's sweet. It's not some disgusting, tangy 0:10:58.720 --> 0:11:03.040 soured milk. We can put like compote in jam in it, 0:11:03.080 --> 0:11:05.880 and it's good. And that is when it started to 0:11:05.920 --> 0:11:08.320 take off. And basically you have Dan and Yogurt to 0:11:08.360 --> 0:11:12.760 thank for bringing yogurt to America. And it wasn't until 0:11:13.440 --> 0:11:17.400 what maybe twenty ten or thirteen before we finally started 0:11:17.440 --> 0:11:21.839 to shed like all the extra gunk and actually get 0:11:21.920 --> 0:11:24.560 into yogurt the way that the rest of the world's 0:11:24.600 --> 0:11:26.560 been eating it for thousands of years, with like what 0:11:26.600 --> 0:11:28.120 we call Greek yogurt. 0:11:27.800 --> 0:11:29.000 The way the Good Lord intended. 0:11:29.280 --> 0:11:32.800 That's right, You want to take a break, Yeah, cool, 0:11:32.920 --> 0:11:34.640 All right, Well we're about to take a break and 0:11:34.640 --> 0:11:37.240 we're gonna come back with more yogurt. 0:11:57.120 --> 0:12:01.520 All right. So we talked about probiotics in the episode 0:12:02.040 --> 0:12:03.400 on probiotics. 0:12:04.040 --> 0:12:06.560 Yeah, this was a good episode if I remember correctly. 0:12:06.880 --> 0:12:11.240 It was so as a as a brief recap probiotics 0:12:12.160 --> 0:12:16.400 and food. They're like culture concentrates and some kind in 0:12:16.480 --> 0:12:21.040 some foods. Sometimes they're in dietary supplements. Sometimes they're in 0:12:21.080 --> 0:12:25.600 things like yogurt and cheese fermented dairy products, and it's 0:12:25.640 --> 0:12:30.440 they're usually bacteria. Sometimes you can yeast connect as a probiotic, 0:12:30.480 --> 0:12:33.680 but when you generally think probiotic, you think of good 0:12:33.760 --> 0:12:38.840 bacteria used to ferment milk. And then sometimes with things 0:12:38.840 --> 0:12:42.560 like yogurt, they add in other bacteria on top of that. 0:12:43.440 --> 0:12:47.880 Right, which is great, just add some more bacteria as 0:12:47.880 --> 0:12:51.160 long as it's the good kind basically, yeah. 0:12:50.920 --> 0:12:54.079 But sometimes they add bacteria that's not considered probiotic too. 0:12:54.640 --> 0:12:56.880 Right, I look that up. I couldn't find what they 0:12:56.880 --> 0:13:01.679 were talking about unless it's actually a probiotic bacteria that 0:13:01.800 --> 0:13:06.560 just hasn't been shown to be probiotic, right, just at 0:13:06.559 --> 0:13:09.199 this time, that's all right, That's all I could get 0:13:09.240 --> 0:13:12.040 from it. So, and with probiotics, just kind of a 0:13:12.080 --> 0:13:15.439 quick overview, it's just basically like it's beneficial bacteria that's 0:13:15.440 --> 0:13:17.600 in your gut. And when you're born, you're not born 0:13:17.760 --> 0:13:21.160 with your own microbiome. I think you get it from 0:13:21.160 --> 0:13:23.240 breast milk and you get a coating of it as 0:13:23.280 --> 0:13:28.240 you exit your mother's vagina. Okay, so you you develop 0:13:28.280 --> 0:13:30.560 it pretty quickly. But it's kind of like gifted to 0:13:30.679 --> 0:13:33.600 you very shortly after birth. 0:13:33.760 --> 0:13:36.439 Yeah, you build it out exactly so. 0:13:37.200 --> 0:13:41.000 As you as you age and live. Like, some stuff dies, 0:13:41.120 --> 0:13:44.720 some stuff gets pooped out of you, but it's constantly reproducing. 0:13:45.000 --> 0:13:48.520 But the point of probiotics, whether it's in pill form 0:13:48.880 --> 0:13:52.400 or whether it is a prebiotic like a banana something 0:13:52.440 --> 0:13:57.400 that can feed probiotic bacteria, or if it's yogurt, is 0:13:57.440 --> 0:14:02.160 to replenish the bacteria. This good, healthy bacteria that lives 0:14:02.160 --> 0:14:04.640 in your gut and does all sorts of things, from 0:14:04.800 --> 0:14:11.319 help you produce serotonin that stabilizes your mood, to digesting 0:14:11.400 --> 0:14:15.400 your food and moving poop through your intestines faster, all 0:14:15.480 --> 0:14:18.320 the amazing things. I also want to direct people. We 0:14:18.360 --> 0:14:21.760 did a microbiome episode which is one of the all 0:14:21.840 --> 0:14:23.840 time most fascinating episodes we ever did. 0:14:23.880 --> 0:14:25.360 Do you remember that one the poop cast? 0:14:26.000 --> 0:14:28.200 No, No, the one that's our microbiome? 0:14:28.240 --> 0:14:30.880 Oh right, that was just on. 0:14:32.320 --> 0:14:36.200 How completely made up. I think like ninety percent of 0:14:36.240 --> 0:14:40.160 our cells are actually not ours. They're part of the 0:14:40.200 --> 0:14:44.240 microbiome of bacteria that live on us and interact with us. 0:14:44.640 --> 0:14:47.360 And that's what you're doing when you're eating yogurt. Is 0:14:47.680 --> 0:14:50.960 bringing in some friends, some reinforcements to the good bacteria. 0:14:51.040 --> 0:14:52.560 That's the point of probiotics. 0:14:52.800 --> 0:14:55.960 Yeah, so in order to and we'll get into the 0:14:56.320 --> 0:14:59.200 health effects here in a minute, but in order to 0:14:59.240 --> 0:15:03.240 get that back toe area and have it survive through 0:15:03.720 --> 0:15:07.600 gastric acid. I mean, it's a it's an inhospitable environment 0:15:07.640 --> 0:15:11.640 down there in your gut and in your intestines. Well, 0:15:11.640 --> 0:15:13.600 first of all, they do think that yogurt might be 0:15:13.720 --> 0:15:17.600 just a good vehicle for that period because it's thick 0:15:17.640 --> 0:15:20.080 and goofy and it acts like a buffer against that acid. 0:15:20.680 --> 0:15:23.800 But you also have to have a lot of it 0:15:24.240 --> 0:15:25.760 because a lot of it is going to die off. 0:15:25.800 --> 0:15:31.200 So there are organizations that set minimum standards, and one 0:15:31.240 --> 0:15:34.680 of them is the National Yogurt Association of the United States. Right, 0:15:34.880 --> 0:15:37.560 you don't want to mess with them, trust me, no't. 0:15:37.320 --> 0:15:39.640 Break your legs. It's just for even looking at them. 0:15:39.720 --> 0:15:42.520 Yeah, they're tough, tough individuals. 0:15:42.080 --> 0:15:44.320 They really are collectively. 0:15:45.800 --> 0:15:49.280 So I believe the requirement is one hundred million bacteria 0:15:49.360 --> 0:15:52.760 per gram if you want to have that seal on it. 0:15:52.800 --> 0:15:54.800 And this is if if you want to eat yogurt, 0:15:54.960 --> 0:15:56.600 I mean, if you want to just go get a 0:15:56.720 --> 0:15:59.640 stick of gogurt and shove it down your throat and 0:15:59.680 --> 0:16:02.520 get a sugar rush. Sure, have at it. But if 0:16:02.520 --> 0:16:06.680 you actually want that live and active culture seal stamped 0:16:06.720 --> 0:16:09.400 on your yogurt, then you're gonna have to have one 0:16:09.440 --> 0:16:11.720 hundred million bacteria per gram. 0:16:11.920 --> 0:16:15.040 Right, and it has to be specific bacteria too. The 0:16:15.120 --> 0:16:18.840 FDA decreed in nineteen eighty one that if you're going 0:16:18.880 --> 0:16:21.760 to sell something in the US as yogurt, it has 0:16:21.840 --> 0:16:27.880 to contain Lactobacillus bulgaricus and Straptococcus thermophilis. We'll talk a 0:16:27.880 --> 0:16:31.000 little more about those later, but you have to have those, 0:16:31.040 --> 0:16:32.560 and then you have to have them in amounts of 0:16:32.600 --> 0:16:36.800 at least one hundred million individual bacterium of those strains 0:16:36.880 --> 0:16:41.600 per gram of yogurt or else. Buddy, that ain't yogurt. 0:16:42.160 --> 0:16:45.240 That ain't yogurt, That ain't your mom's yogurt, that ain't 0:16:45.240 --> 0:16:46.160 your dad's yogurt. 0:16:47.040 --> 0:16:50.280 It's nobody's yogurt. No, not as far as the FDA's concerned. 0:16:50.280 --> 0:16:55.400 And if you thought the National Yogurt Association was tough, boy, howdy, 0:16:55.440 --> 0:16:57.160 the FDA will mess you up. 0:16:59.280 --> 0:17:01.200 So you want to talk a little bit about how 0:17:01.800 --> 0:17:02.720 they make yogurt. 0:17:03.360 --> 0:17:05.399 Yes, but first get this. So you know, you were 0:17:05.440 --> 0:17:09.720 talking about how how yogurt or bacteria can Some can 0:17:09.800 --> 0:17:13.320 survive in the gut, which can be inhospitable. I was like, 0:17:13.400 --> 0:17:16.040 how how did they do that? Some are just coated 0:17:16.080 --> 0:17:19.119 in like a polysaccharide. That's fine, that's boring. But some 0:17:19.280 --> 0:17:23.720 bacteria actually have pumps that are designed to pump acid 0:17:24.359 --> 0:17:28.040 out of the bacteria. So when it's floating around in 0:17:28.080 --> 0:17:31.840 this bath of stomach acid and juice and digestive enzymes, 0:17:32.119 --> 0:17:35.040 it's just pumping it out and keeping it just happy 0:17:35.080 --> 0:17:38.000 as a lark. But it has like a mechanism for 0:17:38.320 --> 0:17:42.359 getting rid of the acid that that should otherwise kill it. 0:17:42.520 --> 0:17:43.960 I thought that was fascinating. 0:17:44.960 --> 0:17:48.040 Man. Life science is m h what else? What's your 0:17:48.040 --> 0:17:48.640 other big one? 0:17:48.800 --> 0:17:49.560 Earth science? 0:17:49.760 --> 0:17:51.480 Earth science, life science. 0:17:52.000 --> 0:17:55.720 Just science basically. Yeah, yeah, it all floats my boat. 0:17:55.840 --> 0:18:00.439 What kind of science do you hate? Hmmm? Cology? 0:18:01.720 --> 0:18:04.960 No, I find it fascinating. Okay, I don't know, man, 0:18:05.320 --> 0:18:10.320 I don't think I hate any science. Yeah, no, I 0:18:10.320 --> 0:18:14.639 don't hate any science. See their kids, No science is 0:18:14.680 --> 0:18:15.280 hate worthy. 0:18:15.359 --> 0:18:19.040 No, don't hate science and be like Josh Clark yourself. 0:18:19.080 --> 0:18:23.000 Some Josh, we just spun my head right around. 0:18:23.040 --> 0:18:25.679 Did you see that I did? That was strange. But 0:18:25.760 --> 0:18:28.280 it is October. It is the month of exorcism. 0:18:28.920 --> 0:18:33.160 It's the Dancing Headstone's best season. What was the name 0:18:33.200 --> 0:18:33.680 of the band? 0:18:34.400 --> 0:18:35.120 I can't remember. 0:18:35.320 --> 0:18:38.560 Oh man, we could have just buzzmarketed that guy. 0:18:38.640 --> 0:18:42.680 So well, all right, when you're making yogurt, like you said, 0:18:42.800 --> 0:18:45.760 it was many many, many years ago, it was just 0:18:45.800 --> 0:18:48.280 this kurdled milk and they were like, if you hold 0:18:48.280 --> 0:18:51.120 your nose tight enough, you can still eat the stuff 0:18:51.800 --> 0:18:55.119 and it doesn't really upset your stomach that much. But 0:18:55.160 --> 0:18:57.480 if you're going to manufacture yogurt, what you want to 0:18:57.520 --> 0:19:01.440 do is separate the milk into the and the skim. 0:19:01.880 --> 0:19:06.160 And this is automatically going to get a thicker texture 0:19:06.200 --> 0:19:10.800 going because it's got a lot of fat and it's evaporation. 0:19:10.920 --> 0:19:13.600 It's evaporating some of the liquid anyway during this process. 0:19:14.320 --> 0:19:16.000 But then they might say, you know what, let's add 0:19:16.000 --> 0:19:18.439 some milk powder or some gelatine. We really need to 0:19:18.480 --> 0:19:22.879 get this to the good yogurty consistent consistency that everybody loves. 0:19:23.680 --> 0:19:27.520 So now it's pretty thick at this point, and then 0:19:27.560 --> 0:19:31.240 they pasteurize it and we should do a show on 0:19:31.320 --> 0:19:38.359 pasteurization and maybe even homogenization. Okay, maybe they could go together. 0:19:39.080 --> 0:19:44.960 I think so, because homogenizing just basically means stirring. Yeah, pasturization, 0:19:45.720 --> 0:19:47.800 there's a lot to that, a lot of history and everything. 0:19:47.840 --> 0:19:50.520 But homogenize, I think they've really churched that up. It's 0:19:50.560 --> 0:19:51.920 just stirring something. 0:19:52.119 --> 0:19:55.600 Yeah, to make it more homogeneous. Right, It's pretty amazing. 0:19:56.080 --> 0:19:59.440 The word fits perfectly, it really does. So these high 0:19:59.480 --> 0:20:02.800 temperatures that you get through pasteurization is going to help 0:20:02.920 --> 0:20:05.439 make it even more thick. But you don't need to 0:20:05.520 --> 0:20:08.600 like blast it at three hundred degrees for eight hours 0:20:08.680 --> 0:20:09.080 or whatever. 0:20:09.200 --> 0:20:10.120 Now you don't want to do. 0:20:10.240 --> 0:20:13.919 It's kind of amazing actually that it only takes about 0:20:13.960 --> 0:20:17.720 fifteen seconds at one hundred and seventy one degrees fahrenheit 0:20:18.240 --> 0:20:21.120 and that'll kill off the bacteria that you don't want there. 0:20:21.480 --> 0:20:23.600 So you know how both of our schedules are just 0:20:23.720 --> 0:20:26.440 insane right now? Yes, I was starting to feel a 0:20:26.440 --> 0:20:29.239 little worn down, Charrett. It's just the tiniest tickle in 0:20:29.240 --> 0:20:32.480 my nose, and I was like, no, I'm not having it, 0:20:32.520 --> 0:20:35.240 So I busted out the old netty pot. Yeah, well 0:20:35.320 --> 0:20:40.760 I got the double purified tap water out of my 0:20:41.080 --> 0:20:46.800 water purifier, and then I put it into a pot 0:20:47.119 --> 0:20:51.000 and boiled it for five minutes and stuck the netty 0:20:51.040 --> 0:20:53.960 pot in and left it in for another five minutes boiling. 0:20:54.720 --> 0:20:58.240 Then I took that out, boiled more water for five minutes, 0:20:58.600 --> 0:21:01.240 and then finally, after cool, I put it through my 0:21:01.359 --> 0:21:04.040 nose and I looked it up. I'm like, is that overkill? 0:21:04.119 --> 0:21:04.880 Is it not enough? 0:21:05.000 --> 0:21:05.680 It's overkill? 0:21:05.920 --> 0:21:08.840 It is overkilled from what I saw. What you really 0:21:08.880 --> 0:21:12.480 need is to once the water gets to a boil, 0:21:13.000 --> 0:21:18.359 something like ninety nine point nine percent of any pathogen 0:21:18.440 --> 0:21:22.400 is dead. But the I think I can't remember who 0:21:22.440 --> 0:21:26.200 recommends it, Maybe the CDC somebody recommends at least letting 0:21:26.240 --> 0:21:28.960 it boil for a minute, just to be safe. And 0:21:29.000 --> 0:21:32.080 then if you're above two thousand feet over sea level, 0:21:32.480 --> 0:21:34.480 you want to boil it for three minutes because there's 0:21:34.520 --> 0:21:37.760 a lower temperature required for boiling at higher altitudes. Right, 0:21:38.000 --> 0:21:40.320 So really it's a boil it for a minute is 0:21:40.359 --> 0:21:42.840 even overkill, But I'm going to stick with my five 0:21:42.880 --> 0:21:43.840 minute boiling thing. 0:21:44.240 --> 0:21:45.520 I still don't boil it at all. 0:21:45.880 --> 0:21:48.760 Dude, do you know what would happen if you got 0:21:49.040 --> 0:21:51.720 just the off chance of a brain eating amba in there. 0:21:51.880 --> 0:21:55.399 No, I know, but I also don't like get scared 0:21:55.440 --> 0:21:58.399 walking around during a lightning storm. I don't either, and 0:21:58.440 --> 0:22:01.280 I just feel like it's about as unlikely. 0:22:02.680 --> 0:22:05.240 Okay, all right, well, then promise me this, uh huh. 0:22:05.400 --> 0:22:07.840 You will never netty pot with water that you just 0:22:07.920 --> 0:22:09.520 got out of a stagnant creek. 0:22:10.000 --> 0:22:11.320 Okay, all right. 0:22:11.200 --> 0:22:12.280 Is that a deal at least? 0:22:12.880 --> 0:22:15.600