WEBVTT - Is yogurt a miracle food? 0:00:01.120 --> 0:00:04.560 Welcome to Stuff you Should Know from house stuff Works 0:00:04.600 --> 0:00:13.880 dot com. Hey, and welcome to the podcast. I'm Josh Clark. 0:00:13.960 --> 0:00:18.640 There's Charles W. Chuck, Bryan Jerry, and this is the smooth, creamy, 0:00:18.680 --> 0:00:24.799 tangy edition Stuff you Should Know. Fruit on the bottom 0:00:24.920 --> 0:00:26.920 you don't like yogurt or fruit on the bottom yogurt? 0:00:26.960 --> 0:00:29.720 I don't like fruit on the bottom. Okay, do you 0:00:29.760 --> 0:00:32.600 like yogurt? Yeah, I don't like any of the fruity ones. 0:00:33.360 --> 0:00:36.199 I mean they taste fine, but I think they're just 0:00:36.320 --> 0:00:39.400 like loaded with sugar generally in sweeteners and things. But yeah, 0:00:39.440 --> 0:00:42.960 it's not fruit. It's like jam on the bottom, jelly. 0:00:43.800 --> 0:00:46.960 You know. Do you like yogurt compo? Yeah? I love yogurt. 0:00:47.479 --> 0:00:49.199 As a matter of fact, while we were researching this, 0:00:49.280 --> 0:00:51.760 I was like, I can't I can't stand it any longer. 0:00:51.760 --> 0:00:54.120 I got up and got some yogurt. Do you eat 0:00:54.160 --> 0:00:59.040 it regularly? Uh? Not as much as I should, although 0:00:59.160 --> 0:01:02.400 I recently did a blood tests and my protein was low, strangely, 0:01:02.440 --> 0:01:08.679 so I'm gonna start eating more. Okay, what like you 0:01:08.720 --> 0:01:13.200 sounded like Yeo'll believe that when I see it. No, no, no, 0:01:13.240 --> 0:01:15.840 I was just curious what your yogurt intake was what 0:01:15.880 --> 0:01:18.640 about you? You eat it every day? No, I should, Like, 0:01:18.680 --> 0:01:22.280 I don't eat yogurt much. I'm constantly slapping it on 0:01:22.400 --> 0:01:26.760 my kids baby plate and she loves it, and Emily 0:01:26.840 --> 0:01:29.360 eats it, and I'm like, I need to eat more yogurt. 0:01:29.400 --> 0:01:30.880 I mean, I like it. I just don't think about 0:01:30.920 --> 0:01:33.600 it much. Yeah. What I do is sometimes in a 0:01:34.520 --> 0:01:36.760 like a hotel or anywhere where they have the sort 0:01:36.760 --> 0:01:40.080 of build your own parfait thing. Yes though a little 0:01:40.160 --> 0:01:46.000 granola yeah, or granuela in there, maybe a little bit 0:01:46.000 --> 0:01:48.000 of fresh fruit and mix that all up. And I 0:01:48.040 --> 0:01:49.440 love it, And I'm like, I should do this every 0:01:49.520 --> 0:01:53.440 day because, as we will find out, the benefits of 0:01:53.440 --> 0:01:56.680 eating yogurt, which are sort of up in the air 0:01:57.640 --> 0:02:00.920 as far as like hard facts, but it seems like 0:02:01.080 --> 0:02:03.640 sort of regularly eating yogurt is kind of one of 0:02:03.640 --> 0:02:07.320 the keys to getting the health benefits. That's that seems 0:02:07.360 --> 0:02:10.359 to be generally agreed upon. Not like, oh I eight 0:02:10.440 --> 0:02:14.519 yogurt today, that means healthier, right, Yeah, that's not That's 0:02:14.520 --> 0:02:17.040 not how it works. Although I think it is like 0:02:17.120 --> 0:02:20.560 just temporarily you're doing better for a second than you 0:02:20.600 --> 0:02:24.000 were before. But you know what, let me give you 0:02:24.000 --> 0:02:27.760 a hint, buddy, Find a local bee keeper, and I 0:02:27.760 --> 0:02:30.679 mean local, like no more than five six miles from 0:02:30.680 --> 0:02:35.040 your house. Got one? Okay, great, Take a little that honey, 0:02:35.160 --> 0:02:39.720 Drizzle it on some nice, full fat Greek yogurt, sit 0:02:39.720 --> 0:02:42.800 back and enjoy. You will be that's all you need. 0:02:43.000 --> 0:02:44.520 That's it. If you want to add some other stuff 0:02:44.560 --> 0:02:46.959 like some sliced almonds or whatever on it, that's fine too, 0:02:47.080 --> 0:02:51.160 or fruit and granola. I find really good raw local 0:02:51.200 --> 0:02:54.680 honey and in Greek over It's just like you're eating health. 0:02:55.240 --> 0:02:58.000 That's what it feels like. Yeah, I mean I like 0:02:58.080 --> 0:03:00.720 to taste on its own. Yeah, but you get the 0:03:00.800 --> 0:03:03.959 you know, health benefits from that honey too, you do, Yeah, 0:03:04.080 --> 0:03:06.200 I mean throw some uh, throw some broccoli in there. 0:03:06.440 --> 0:03:10.960 They're a little broccoli in there, the Tonka truck. Anything 0:03:11.000 --> 0:03:14.000 you can find. Just put on your yogurt, start eating. 0:03:14.320 --> 0:03:16.440 And we covered uh, we covered some of the stuff 0:03:16.440 --> 0:03:21.840 in our probiotics cast yeah, a lot from how many 0:03:21.880 --> 0:03:25.919 years ago? Is that? Okay? Four years ago? But uh, 0:03:26.200 --> 0:03:28.720 I felt like yogurt deserved to live on its own. 0:03:29.320 --> 0:03:32.480 I was incredulous at first, but I came around. Actually, 0:03:32.560 --> 0:03:35.880 I I was like, chucks, right, so uh, let's get 0:03:35.880 --> 0:03:38.960 into it. Um. I guess we should talk history, yes, 0:03:39.320 --> 0:03:45.640 because yogurt is one of those kind of great accidental discoveries, 0:03:46.640 --> 0:03:50.040 uh that that came from many many years ago, kind 0:03:50.040 --> 0:03:53.320 of like a beer and stuff like that, because people, 0:03:54.240 --> 0:03:56.240 you know, they think it's pretty clear that at some 0:03:56.320 --> 0:03:59.720 point many thousands of years ago in the Middle East, 0:04:00.320 --> 0:04:03.640 people were transporting stuff like milk maybe like a goat's 0:04:03.640 --> 0:04:07.160 milk or whatever, probably goat and sheep first, Yeah, and 0:04:07.160 --> 0:04:11.800 they were transporting that and whatever disgusting animal bladder or 0:04:11.800 --> 0:04:15.720 whatever they used to transport liquids and things like that. 0:04:16.400 --> 0:04:19.520 They got there and they're like, ah, this stuff is 0:04:19.560 --> 0:04:26.200 turned it's it's it's stinks um. But you know we're uh, 0:04:26.320 --> 0:04:29.320 it's it's a thousand years from being uh from being 0:04:29.480 --> 0:04:33.880 civilized humanity. So let's just try this stuff, right, Like, 0:04:33.880 --> 0:04:36.719 who's gonna who's gonna care or no, somebody clarked me 0:04:36.760 --> 0:04:39.839 some honey. Yeah, so they clarked themselves a little honey. 0:04:40.680 --> 0:04:42.719 They ate a little bit of it. It was you know, 0:04:42.880 --> 0:04:45.920 thicker now and it had this kind of sour tangy 0:04:45.960 --> 0:04:50.599 taste and one of those ancient Middle Eastern people said, hey, 0:04:50.600 --> 0:04:55.160 this is not bad. And I think there's this guy 0:04:55.240 --> 0:04:59.120 named um Adam Maskovitch. She wrote a post on the 0:04:59.200 --> 0:05:04.240 salt Um that he basically said, it's not and it's 0:05:04.240 --> 0:05:07.760 not entirely an understatement to say like civilization was in 0:05:07.920 --> 0:05:11.839 part built on yogurt. That was pretty neat. It really was, 0:05:11.920 --> 0:05:14.400 because so all of a sudden, you have milk, and 0:05:14.560 --> 0:05:17.680 everybody at the time was like, I can feed this 0:05:17.760 --> 0:05:20.200 to my kid, but I can't. I can't keep milk down. 0:05:20.240 --> 0:05:24.000 I poop all over my saddle basically while we're out riding. Um, 0:05:24.040 --> 0:05:28.760 because this is the Mongolian steps right. Um. But I 0:05:28.839 --> 0:05:33.040 have found that this weird, tangy version, the sour version 0:05:33.080 --> 0:05:36.400 of milk that you call yogurt, Like I that doesn't 0:05:36.400 --> 0:05:38.800 affect me at all. It's the weirdest thing. And so 0:05:38.880 --> 0:05:41.360 it's more people were able to eat this stuff, which 0:05:41.440 --> 0:05:45.520 is full of nutrients, lots of calories, and has a 0:05:45.600 --> 0:05:51.560 tantalizing taste. People kind of gathered around the areas that 0:05:51.600 --> 0:05:53.960 had yogurt and other stuff too, he points out, like 0:05:54.279 --> 0:05:57.279 cheese and things like that, bread and beer. It's possible 0:05:57.279 --> 0:06:01.200 beer was the real reason that civilization was did um. 0:06:01.240 --> 0:06:05.280 But the the the yogurt played no small role in that. 0:06:06.320 --> 0:06:09.560 In its fermentation, it is transformed, for that something from 0:06:09.640 --> 0:06:13.160 something that people who are lactose intolerant can't take to 0:06:13.560 --> 0:06:16.479 something that people who are lactose intolerant can actually eat 0:06:16.520 --> 0:06:19.680 and benefit from. Yeah. So they had that conversation and 0:06:19.680 --> 0:06:21.239 at the end of it one of them said, also, 0:06:21.360 --> 0:06:24.320 is it weird that we're humans and we're drinking animal 0:06:24.360 --> 0:06:28.880 milk as adults? And they went, don't worry about that. Yeah, 0:06:29.040 --> 0:06:31.679 they said, stop thinking yourself is more than an animal. 0:06:31.760 --> 0:06:38.560 You're an animal animal. So, um, it's really thrived in 0:06:38.640 --> 0:06:41.000 the Middle East. They love the stuff. Like you were 0:06:41.040 --> 0:06:46.440 talking about um, it's actually a Turkish word yogurt is um. 0:06:46.480 --> 0:06:49.320 And it took a little bit longer to catch up 0:06:49.360 --> 0:06:52.560 to Europe. Um. I think at the end of the 0:06:52.640 --> 0:06:55.839 nineteenth century is really when it started to spread wide 0:06:55.839 --> 0:06:58.160 in Europe and then and here in the United States. 0:06:58.160 --> 0:07:00.600 It took to like the middle half of the twentieth 0:07:00.600 --> 0:07:04.440 century when it was mass marketed by Dannon for And 0:07:04.440 --> 0:07:07.440 it's not like we didn't eat yogurt at all, but 0:07:07.680 --> 0:07:10.160 definitely not like I mean, in the Middle East it 0:07:10.280 --> 0:07:12.680 was it's not like, Oh, we'll just eat some of 0:07:12.720 --> 0:07:14.680 this for breakfast with fruit. I mean, it's in a 0:07:14.760 --> 0:07:19.240 lot of great, great dishes and dips and sauces, and 0:07:19.320 --> 0:07:20.880 it's it's kind of one of the staples of a 0:07:20.920 --> 0:07:24.160 lot of Middle Eastern food. So they're doing it right. Yeah, 0:07:24.240 --> 0:07:27.400 And so the Middle East seems to be the home 0:07:27.520 --> 0:07:30.520 of yogurt. It was the home of civilization, and they 0:07:30.560 --> 0:07:34.560 think that yogurt's oldest civilization maybe a little older. Um 0:07:34.680 --> 0:07:37.520 and Turkey seems to be some sort of like kind 0:07:37.520 --> 0:07:40.880 of fulcrum for the spread of yogurt throughout the world. 0:07:41.400 --> 0:07:43.920 And in fact, the word yogurt is a Turkish word. 0:07:44.000 --> 0:07:47.240 It comes from yogurt mok, which is Turkish meaning to 0:07:47.360 --> 0:07:51.840 thicken and Turkey. The fact that we in the English 0:07:51.840 --> 0:07:55.960 speaking world call it yogurt suggests that it was the 0:07:56.000 --> 0:08:01.440 Turks who introduced the West to yogurt. But they're also 0:08:01.480 --> 0:08:04.720 pretty sure that Um Turkey was the ones who introduced 0:08:04.800 --> 0:08:08.200 yogurt to India as well. And the neighbors, the neighboring 0:08:08.280 --> 0:08:15.480 areas around Turkey, like Bulgaria, Georgia, um Uzbekistan, Kazakhstan, Iran, 0:08:15.640 --> 0:08:18.120 like all these areas are pretty famous for eating a 0:08:18.120 --> 0:08:20.640 lot of yogurt and even having their own kind of 0:08:20.720 --> 0:08:24.080 yogurt um or their own version of it. But something 0:08:24.080 --> 0:08:27.880 about Turkey really seems to be the like the pivot 0:08:27.960 --> 0:08:31.040 point for the spread of yogurt in the world. Yeah, 0:08:31.080 --> 0:08:34.760 and I can't find oh yeah here it is even today. 0:08:35.000 --> 0:08:39.880 It says that uh, Turkish people eat about and this 0:08:40.000 --> 0:08:43.320 was like four or five years ago, uh two eighty 0:08:43.400 --> 0:08:46.840 two cups of yogurt per person per year, which is 0:08:47.000 --> 0:08:49.560 definitely more than in the United States. Well it was 0:08:49.600 --> 0:08:54.080 at the time. We've since caught up quite quite a bit, 0:08:54.200 --> 0:08:55.880 I think, yeah, I think that stat for us as 0:08:56.040 --> 0:08:59.760 poundage though, right, yes, how many pounds of yogurt to eat? 0:09:00.640 --> 0:09:04.920 So we ate four point eight billion pounds of yogurt 0:09:05.000 --> 0:09:09.080 in two thousand and seventeen, four point eight billion pounds 0:09:09.120 --> 0:09:11.280 in the United States ALONEA and yeah, we're not like 0:09:11.320 --> 0:09:16.720 the highest yogurt eating um civilization on the planet by far, 0:09:17.160 --> 0:09:23.000 but that's like about the fifteen pounds per person thirteen 0:09:23.040 --> 0:09:27.640 point seven pounds per person um, which really it sounds 0:09:27.640 --> 0:09:29.720 like a lot, but yogurt weighs a lot, so it's 0:09:29.760 --> 0:09:32.600 actually just thirty six servings per person per year in 0:09:32.640 --> 0:09:37.600 the United States. So that's yeah in Turkey two. Yeah, 0:09:37.600 --> 0:09:40.680 that's a lot. Yeah. So Chuck, like you were saying, 0:09:40.760 --> 0:09:42.960 like yogurt didn't really make its way over to the 0:09:43.000 --> 0:09:46.400 States until the twentieth century, right, and I think it 0:09:46.480 --> 0:09:49.000 was and you said it was Dannon that brought it here. 0:09:49.160 --> 0:09:51.959 That's right, in the Bronx. Yeah. They moved their operations 0:09:52.000 --> 0:09:56.960 from um Spain, Barcelona, I think, to the Bronx, which 0:09:57.000 --> 0:10:01.360 is really weird because like America was not a yogurt 0:10:01.400 --> 0:10:06.520 eating culture at all, not not really, no, but they 0:10:06.600 --> 0:10:09.320 brought yogurt to play, said where in the world would 0:10:09.320 --> 0:10:11.760 be the hardest place to get a foothold business wise, 0:10:11.920 --> 0:10:14.600 Let's move our operations there. So they moved into the 0:10:14.640 --> 0:10:18.360 Bronx and then just started slowly working on America. And 0:10:18.400 --> 0:10:21.920 it wasn't until they figured out the fruit on the 0:10:21.920 --> 0:10:26.719 bottom thing that America said, Oh, okay, we like this. 0:10:26.920 --> 0:10:31.560 It's sweet, it's not some disgusting tangy soured milk. We 0:10:31.600 --> 0:10:35.199 can put like compote and jam in it and it's good. 0:10:35.559 --> 0:10:37.840 And that when is when it started to take off. 0:10:37.880 --> 0:10:40.640 And basically you have Dan and Yogurt to thank for 0:10:40.760 --> 0:10:45.439 bringing yogurt to America. And it wasn't until but maybe 0:10:45.440 --> 0:10:49.000 two thousand ten or thirteen before we finally started to 0:10:49.080 --> 0:10:53.760 shed like all the extra gunk and actually get into 0:10:53.880 --> 0:10:56.200 yogurt the way that the rest of the world's been 0:10:56.200 --> 0:10:58.200 eating it for thousands of years, with like what we 0:10:58.240 --> 0:11:01.280 call Greek yogurt, the way the Good Lord intended. That's right. 0:11:02.120 --> 0:11:04.720 Do you want to take a break? Yeah? Cool? All right, 0:11:04.760 --> 0:11:06.520 well we're about to take a break and we're gonna 0:11:06.520 --> 0:11:30.640 come back with more yogurt. Alright. So we talked about 0:11:30.640 --> 0:11:36.240 probiotics in the episode on probiotics. Yeah, it was a 0:11:36.240 --> 0:11:39.600 good episode if I remember correctly, it was so as 0:11:39.640 --> 0:11:44.160 a as a brief recap. Uh. Probiotics Uh in food 0:11:44.840 --> 0:11:47.880 Uh they're like culture concentrates and in some kind in 0:11:47.960 --> 0:11:52.400 some foods. Sometimes they're in dietary supplements. Uh. Sometimes they're 0:11:52.440 --> 0:11:56.600 in things like yogurt and cheese, fermented dairy products, and 0:11:56.920 --> 0:12:01.080 it's they're usually bacteria. Uh. Sometimes you can yeast connect 0:12:01.120 --> 0:12:04.040 as a probiotic. But when you generally think probiotic, you 0:12:04.040 --> 0:12:08.920 think of good bacteria uh used to ferment milk. Um. 0:12:09.000 --> 0:12:12.000 And then sometimes with things like yogurt, they add in 0:12:12.160 --> 0:12:17.360 other bacteria on top of that. Right, which is great, 0:12:17.480 --> 0:12:20.000 just add some more bacteria as long as it's the 0:12:20.040 --> 0:12:23.800 good kind. Basically, Yeah, but sometimes they add bacteria that's 0:12:23.840 --> 0:12:27.400 not considered probiotic too, right. I I looked that up. 0:12:27.440 --> 0:12:30.240 I couldn't find what they were talking about unless it's 0:12:30.280 --> 0:12:34.560 actually a probiotic bacteria that just hasn't been shown to 0:12:34.640 --> 0:12:40.480 be probiotic just at this time. That's all I could 0:12:40.520 --> 0:12:43.360 get from it. So, and with probiotics is a kind 0:12:43.360 --> 0:12:46.240 of a quick overview. It's just basically like it's beneficial 0:12:46.280 --> 0:12:48.520 bacteria that's in your gut. And when you're born, you're 0:12:48.559 --> 0:12:52.320 not born with your own microbiome. I think you get 0:12:52.320 --> 0:12:54.440 it from breast milking. You get a coating of it 0:12:54.520 --> 0:12:59.080 as you exit your mother's vagina. Okay, so you you 0:12:59.280 --> 0:13:02.080 develop it quickly, but it's kind of like gifted to 0:13:02.160 --> 0:13:06.240 you UM very shortly after birth. You build it out 0:13:06.840 --> 0:13:10.800 exactly so UM as your as you age and live, 0:13:10.960 --> 0:13:14.320 like some stuff dies, some stuff gets pooped out of you, 0:13:14.640 --> 0:13:19.079 but it's constantly reproducing. But the point of probiotics, whether 0:13:19.080 --> 0:13:22.640 it's in pilform or whether it is a pre biotic 0:13:22.679 --> 0:13:27.199 like a banana something that can feed probiotic bacteria or 0:13:27.240 --> 0:13:31.760 if it's yogurt, is to replenish the bacteria, this good, 0:13:31.800 --> 0:13:35.160 healthy bacteria that lives in your gut and does all 0:13:35.200 --> 0:13:39.079 sorts of things, from help you produce serotonin that that 0:13:39.160 --> 0:13:44.520 stabilizes your mood, to um, digesting your food and moving 0:13:44.600 --> 0:13:48.160 poop through your intestines faster, all the amazing things. I 0:13:48.200 --> 0:13:51.800 also want to direct people. We did a microbiome episode 0:13:52.120 --> 0:13:54.880 which is one of the all time most fascinating episodes 0:13:54.920 --> 0:13:57.880 we ever did. Do you remember that one? No, No, 0:13:58.080 --> 0:14:01.760 the one that's our microbiome? Right? That that was just 0:14:01.920 --> 0:14:07.719 on how how completely made up. I think, like of 0:14:07.720 --> 0:14:11.520 our cells are actually not ours. They're they're part of 0:14:11.559 --> 0:14:15.199 the microbiome of bacteria that live on us and interact 0:14:15.240 --> 0:14:18.000 with us. And that's what what you're doing when you're 0:14:18.040 --> 0:14:21.480 eating yogurt is bringing in some friends, some reinforcements to 0:14:21.560 --> 0:14:24.720 the good bacteria. That's the point of probiotics. Yeah, so 0:14:24.840 --> 0:14:28.600 in order to um we'll get into the health effects 0:14:28.640 --> 0:14:31.120 here in a minute, but in order to get that 0:14:31.160 --> 0:14:36.200 bacteria and have it survive through gastric acid, I mean 0:14:36.200 --> 0:14:40.520 it's a it's a inhospitable environment down there in your 0:14:40.560 --> 0:14:43.560 gut and in your intestines. Uh Well, first of all, 0:14:43.600 --> 0:14:45.800 they do think that yogurt might be just a good 0:14:45.920 --> 0:14:49.720 vehicle for that period because it's thick and goopy and 0:14:49.720 --> 0:14:52.520 it acts like a buffer against that acid. But you 0:14:52.600 --> 0:14:56.040 also have to have a lot of it because a 0:14:56.080 --> 0:14:58.400 lot of it is going to die off. So there's 0:14:58.760 --> 0:15:02.800 there are organizations that set minimum standards, and one of 0:15:02.840 --> 0:15:05.560 them is the National Yogurt Association of the United States. 0:15:06.360 --> 0:15:08.560 You don't want to mess with them, trust me, no 0:15:08.800 --> 0:15:11.200 break your legs. It's just for even looking at them. 0:15:11.400 --> 0:15:17.560 They're they're tough, tough individuals, they really are. Collectively. Uh So, 0:15:17.800 --> 0:15:21.040 I believe the requirement is a hundred million bacteria per 0:15:21.080 --> 0:15:24.240 gram uh, if you want to have that seal on it. 0:15:24.280 --> 0:15:26.240 And this is if if you want to eat yogurt, 0:15:26.400 --> 0:15:28.160 I mean, if you want to just go get a 0:15:28.240 --> 0:15:30.760 stick a go gurt and shove it down your throat 0:15:31.080 --> 0:15:34.000 and get a sugar rush, have at it. But if 0:15:34.000 --> 0:15:38.160 you actually want that live and active culture seal stamped 0:15:38.160 --> 0:15:40.760 on your yogurt, uh, then you're gonna have to have 0:15:40.800 --> 0:15:44.600 a hundred million bacteria per gram, right, and it has 0:15:44.640 --> 0:15:49.520 to be specific bacteria to the FDA decreed in that 0:15:49.600 --> 0:15:52.520 if you're going to sell something in the US as yogurt, 0:15:52.880 --> 0:15:58.680 it has to contain Lactobacillus bulgaricus and strepp to Caucus thermophilis. 0:15:58.920 --> 0:16:01.480 We'll talk a little more about those later, but you 0:16:01.520 --> 0:16:03.320 have to have those, and then you have to have 0:16:03.360 --> 0:16:06.520 them in amounts of at least a hundred million individual 0:16:06.560 --> 0:16:11.320 bacterium of those strains per graham of yogurt or else. Buddy, 0:16:11.760 --> 0:16:16.400 that ain't yogurt. That ain't yogurt. That ain't your mom's yogurt, 0:16:16.440 --> 0:16:20.520 That aint your dad's yogurt. There's nobody's yogurt. Not as 0:16:20.520 --> 0:16:22.760 far as the FDA is concerned. If you thought the 0:16:22.880 --> 0:16:27.720 National Yogurt Association was tough, boy, howdy, the FDA will 0:16:27.800 --> 0:16:31.520 mess you up. Uh. So you want to talk a 0:16:31.520 --> 0:16:35.600 little bit about how they make yogurt, Yes, but first 0:16:35.640 --> 0:16:37.640 get this. So you know you were talking about how 0:16:38.000 --> 0:16:42.440 how yogurt or bacteria can Some can survive in the gut, 0:16:42.480 --> 0:16:45.520 which can be inhospitable. I was like, how how did 0:16:45.520 --> 0:16:47.840 they do that? Some are just coated in like a 0:16:47.880 --> 0:16:51.960 polysach ride. That's fine, that's boring. But some bacteria actually 0:16:52.040 --> 0:16:56.480 have pumps that are designed to pump acid out of 0:16:56.520 --> 0:16:59.600 the bacteria. So when it's it's floating around in this 0:17:00.120 --> 0:17:03.280 bath of stomach acid and juice and digestive end times, 0:17:03.640 --> 0:17:06.679 it's just pumping it out and keeping just happy as 0:17:06.720 --> 0:17:10.160 the lark. But it has like a mechanism for getting 0:17:10.240 --> 0:17:13.840 rid of the acid that that should otherwise kill it. 0:17:13.960 --> 0:17:17.639 I just thought that was fascinating, man, life science. Iss? 0:17:18.720 --> 0:17:21.840 What else? What's your other big one? Earth science or science? 0:17:21.880 --> 0:17:26.800 Life science? Just science basically? Yeah, yeah, it all floats 0:17:26.840 --> 0:17:33.280 my boat. What kind of science do you hate? M M? Psychology? No, 0:17:33.440 --> 0:17:36.879 I find it fascinating. Okay, I don't know, man, I 0:17:36.920 --> 0:17:42.000 don't think I hate any science. Yeah, no, I don't 0:17:42.000 --> 0:17:46.720 hate any science. See their kids, No sciences hate worthy. 0:17:47.080 --> 0:17:51.080 Don't hate science and be like Josh Clark yourself some Josh, 0:17:52.040 --> 0:17:54.960 we just spun my head right around. Do you see 0:17:55.000 --> 0:17:58.080 that I did? That was strange. But it is October. 0:17:58.160 --> 0:18:02.159 It is the month of exorcism. It's the Dancing Headstones 0:18:02.440 --> 0:18:08.359 best season. What's the name of the van I can't remember, man, 0:18:08.440 --> 0:18:10.639 we could have just buzz marketed that guy. So well, 0:18:10.720 --> 0:18:14.359 all right, when you're making yogurt, like you said, it 0:18:14.480 --> 0:18:17.359 was many many, many years ago. It was just this 0:18:17.440 --> 0:18:19.920 curdled milk. And they were like, if you hold your 0:18:19.920 --> 0:18:23.399 nose tight enough, you can still eat the stuff and 0:18:23.440 --> 0:18:26.719 it doesn't really upset your stomach that much. But if 0:18:26.720 --> 0:18:29.280 you're gonna manufacture yogurt, what you want to do is 0:18:29.320 --> 0:18:33.600 separate the milk into the cream and the skim. And 0:18:33.800 --> 0:18:37.920 this is automatically going to get a thicker texture going 0:18:38.600 --> 0:18:42.360 because it's got a lot of fat and uh, it's evaporation. 0:18:42.400 --> 0:18:45.080 It's evaporating some of the liquid anyway during this process. 0:18:45.840 --> 0:18:47.440 But then they might say, you know what, let's add 0:18:47.480 --> 0:18:49.919 some milk powder or some gelatine. We really need to 0:18:49.960 --> 0:18:53.480 get this to the good yogurty consistent, uh consistency that 0:18:53.520 --> 0:18:57.399 everybody loves. So now it's pretty thick at this point. 0:18:58.680 --> 0:19:02.280 And then they pasteurize it, and we should do a 0:19:02.359 --> 0:19:09.159 show on pasteurization and maybe even homogenization. Okay, maybe they 0:19:09.160 --> 0:19:13.000 could go together, I think so, because homogenizing just basically 0:19:13.040 --> 0:19:18.040 means stirring. Yeah, pasteurization, that's a there's a lot to that, 0:19:18.119 --> 0:19:20.440 a lot of history and everything. But homogenized, I think 0:19:20.440 --> 0:19:23.840 they've really church that up. It's just stirring something, yeah, 0:19:23.920 --> 0:19:27.639 to make it more homogeneous, right, it's pretty amazing. The 0:19:27.680 --> 0:19:30.920 word fits perfectly, it really does. So these high high 0:19:31.000 --> 0:19:34.240 temperatures that you get through pasteurization is going to help 0:19:34.440 --> 0:19:36.879 make it even more thick. But you don't need to 0:19:36.920 --> 0:19:40.720 like blasted at three hundred degrees for eight hours or whatever. No, 0:19:40.800 --> 0:19:43.080 you don't want to do It's it's kind of amazing 0:19:43.119 --> 0:19:47.119 actually that it only takes about fifteen seconds at a 0:19:47.160 --> 0:19:50.360 hundred and seventy one degrees fahrenheit and that will kill 0:19:50.400 --> 0:19:53.320 off the bacteria that you don't want there. So you 0:19:53.400 --> 0:19:56.680 know how both of our schedules are just insane right now. Yes, 0:19:56.920 --> 0:19:58.960 I was starting to feel a little worn down. Sure, 0:19:59.119 --> 0:20:01.320 it's just the tiny is tickle in my nose, and 0:20:01.359 --> 0:20:04.240 I was like, no, I'm not having it. So I 0:20:04.320 --> 0:20:07.760 busted out the old Nettie pot. Well, I got the 0:20:08.640 --> 0:20:14.920 double purified tap water out of my water purifier, and 0:20:14.960 --> 0:20:19.560 then I put it into a pot and boiled it 0:20:20.119 --> 0:20:23.040 for five minutes and stuck the Nettie pot in and 0:20:23.119 --> 0:20:26.520 left it in for another five minutes boiling. Then I 0:20:26.560 --> 0:20:30.240 took that out, boiled more water for five minutes, and 0:20:30.280 --> 0:20:32.760 then finally after it cooled, I put it through my 0:20:32.840 --> 0:20:35.480 nose and I looked it up. I'm like, is that overkill? 0:20:35.600 --> 0:20:39.280 Is it not enough? It is overkilled from what I saw. 0:20:39.600 --> 0:20:43.280 What you really need is to once the water gets 0:20:43.320 --> 0:20:49.160 to a boil, something like nine point nine of any 0:20:49.240 --> 0:20:53.679 pathogen is dead. But the I think I can't remember 0:20:53.720 --> 0:20:57.359 who recommends it. Maybe the CDC somebody recommends at least 0:20:57.440 --> 0:20:59.720 letting it boil for a minute, just to be safe. 0:21:00.359 --> 0:21:03.560 And then if you're above two thousand feet over sea level, 0:21:04.000 --> 0:21:06.000 you want to boil it for three minutes because there's 0:21:06.040 --> 0:21:09.159 a lower temperature required for boiling at higher altitudes. Right, 0:21:09.520 --> 0:21:11.800 So really it's a boil it for a minute is 0:21:11.840 --> 0:21:14.639 even overkill. But I'm gonna stick with my five minute 0:21:14.640 --> 0:21:17.719 boiling thing. I still don't boil it at all. Dude, 0:21:18.240 --> 0:21:20.520 do you know what would happen if you got just 0:21:20.720 --> 0:21:23.439 the off chance of a brain eating amiba in there? No? 0:21:23.600 --> 0:21:27.200 I know, But I also don't like get scared walking 0:21:27.200 --> 0:21:30.000 around during a lightning storm. I don't either, and I 0:21:30.080 --> 0:21:34.879 just feel like it's about is unlikely. Okay, all right, 0:21:34.920 --> 0:21:38.240 well then promise me this. You will never netty pot 0:21:38.320 --> 0:21:42.280 with water that you just got out of a stagnant creek. Okay, 0:21:42.320 --> 0:21:44.760 all right? Is that a deal? At least, sure, But 0:21:44.800 --> 0:21:48.240 can I still pour that into my open wounds? Okay, 0:21:48.480 --> 0:21:51.560 just steer clear that water altogether, all right, fair enough? 0:21:51.600 --> 0:21:55.479 All right? Uh? Alright. So at this point Josh has 0:21:55.520 --> 0:21:58.560 boiled his water for twenty minutes, my milk, let it 0:21:58.720 --> 0:22:03.080 cool for an hour, poured it through his nostril system. 0:22:03.400 --> 0:22:07.480 So I make yogurt. Uh. Now, after they boil for 0:22:07.560 --> 0:22:12.960 fifteen seconds or heat that milk up for fifteen seconds. Um, 0:22:13.240 --> 0:22:15.760 you're you're it's it's. Your cream is separating at that 0:22:15.800 --> 0:22:18.800 point just naturally from the milk because of the temperature. 0:22:19.080 --> 0:22:23.920 That's when they stir it or homogenize the milk and 0:22:24.119 --> 0:22:27.240 create that consistently consistency, because you don't want anything that 0:22:27.680 --> 0:22:32.600 has a consistency of curdling, No, you don't. It's a homogenization. 0:22:32.600 --> 0:22:34.359 Is just stirring it up, so you're breaking up the 0:22:34.359 --> 0:22:37.560 flat of the fat globules so that they're spread evenly 0:22:37.640 --> 0:22:41.160 throughout the milk, which it just means it's not lumpy milk. 0:22:41.240 --> 0:22:44.480 It's smooth, textured milk. And the same thing I guess 0:22:44.480 --> 0:22:47.320 that translates to the yogurt. It makes the yogurt smoother, 0:22:47.800 --> 0:22:54.920 more consistently smooth, because it's homogenized milk that it's made from. Yes, okay, bam, homogenization. 0:22:54.920 --> 0:22:57.760 We just did the homogenization episode. That could have been 0:22:57.760 --> 0:22:59.800 a short stuff and we could have I don't even 0:22:59.800 --> 0:23:01.959 know if I would have qualified for that. Well, we're 0:23:02.000 --> 0:23:05.760 gonna start releasing one called shortest stuff. It's just like 0:23:06.400 --> 0:23:10.639 seconds more. That is our future. Uh so here's the 0:23:10.680 --> 0:23:13.080 most important part. You think you're yogurt's done, but it's not, 0:23:13.640 --> 0:23:15.800 because if you want it to be yogurt, you're gonna 0:23:15.800 --> 0:23:19.960 have to pour some good bacteria back in there. And uh, 0:23:20.000 --> 0:23:22.679 this is like it kind of depends on which company 0:23:22.760 --> 0:23:25.560 work for what kind of yogurt they want, but they're 0:23:25.560 --> 0:23:29.880 gonna select their bacteria accordingly dump it in there. Yes 0:23:30.560 --> 0:23:32.919 that I mean this is where the actual all you 0:23:32.960 --> 0:23:36.720 have is hot milk up to this point, hot homogenized milk. 0:23:37.080 --> 0:23:40.560 It's when you add that bacteria into this warm milk 0:23:40.680 --> 0:23:43.080 that it starts to happen. And you want to let 0:23:43.080 --> 0:23:45.919 them milk cool a little bit first, because you know 0:23:45.960 --> 0:23:48.600 if it's too hot, it's going to if they're gonna die. 0:23:48.960 --> 0:23:50.840 But when it cools to something like I think a 0:23:50.880 --> 0:23:54.560 hundred and fifteen degrees fahrenheight or lower. Then you can 0:23:54.600 --> 0:23:57.639 add your bacteria and they're going to start to go 0:23:57.800 --> 0:24:01.879 to work. And all they're doing is basically fermenting the 0:24:02.000 --> 0:24:06.159 milk into yogurt. That's it. Yeah, which is why if 0:24:06.200 --> 0:24:09.040 you're lactose intolerant, you can still tolerate yogurt because that 0:24:09.119 --> 0:24:13.080 bacteria gets in there, metabolizes that milk sugar, the lactose, 0:24:13.720 --> 0:24:18.959 and and poops out lactic acid, and you can lactic 0:24:18.960 --> 0:24:21.680 acid is fine on the body. Yes, So not only 0:24:21.720 --> 0:24:23.720 this is just amazing, This is when I started to 0:24:23.760 --> 0:24:26.840 get jazz by the yogurt. Not only does it break 0:24:26.880 --> 0:24:31.840 down lactic or lactose into um other kinds of sugars 0:24:31.880 --> 0:24:35.439