WEBVTT - Would You Rather: Bug Diet vs. Bacteria Diet 0:00:03.800 --> 0:00:06.680 Welcome to Stuff to Blow Your Mind from how Stuff 0:00:06.680 --> 0:00:13.840 Works dot com. Hey, welcome to Stuff to Blow your Mind. 0:00:13.840 --> 0:00:16.360 My name is Robert Lamb and I'm Julie Douglas. In 0:00:16.360 --> 0:00:18.840 this podcast, we're gonna we're gonna start off by asking 0:00:18.880 --> 0:00:21.080 you to take a journey with us, and I want 0:00:21.120 --> 0:00:24.720 you to imagine yourself lost amid an apocalyptic waste land, 0:00:25.320 --> 0:00:29.800 scorched her pyramids of bone, hauled out cities, silhouetting the 0:00:29.840 --> 0:00:33.240 horizon against the dim red sun. You're starving, you're weak, 0:00:33.320 --> 0:00:36.159 You're stumbling through the remnants of civilization, and then you 0:00:36.159 --> 0:00:38.840 trip over something. If you fall, maybe you skin your knee, 0:00:39.360 --> 0:00:41.920 you hardly notice because you're so hungry. And when you 0:00:41.920 --> 0:00:43.880 get up on your your your feet again, you start 0:00:43.920 --> 0:00:45.920 looking around. You start sifting through the ashes, and you 0:00:45.960 --> 0:00:48.800 find a hatch and you open it and you crawl 0:00:48.920 --> 0:00:51.760 down through the dark, and at the bottom of this 0:00:51.800 --> 0:00:55.440 twisting tunnel you find this massive storeroom. It's filled with 0:00:55.560 --> 0:00:59.440 shells and shelves of these strange jars, and you you 0:00:59.440 --> 0:01:01.680 can pluckily. You have a light on you, one of 0:01:01.720 --> 0:01:04.080 these windy d of course, yeah, yeah, because other you 0:01:04.360 --> 0:01:07.360 can't find batteries unless you had your preparedness kit. Yeah, 0:01:07.400 --> 0:01:11.000 you had, you had some some supplies in store. So 0:01:11.040 --> 0:01:13.399 you crank up your little flashlight and you you notice 0:01:13.440 --> 0:01:15.960 that the labels have all worn away, so you can't 0:01:16.000 --> 0:01:17.720 read what's in them, but you can see through the 0:01:17.720 --> 0:01:20.640 glass that they all contain dark shapes and murky liquids. 0:01:21.160 --> 0:01:25.080 You've you've found pickled and fur minuted food items, all right. 0:01:25.120 --> 0:01:27.479 That this makes your stomach turn a little, right, makes it? 0:01:27.480 --> 0:01:29.600 It makes your stomach turn. And yet that anvil in 0:01:29.640 --> 0:01:33.560 your stomach that keeps beating away, you know this hunger pangs. 0:01:33.640 --> 0:01:37.280 He's gotta eat, gotta eat, says, could it be sour krout? Yeah? 0:01:37.400 --> 0:01:40.600 But then you notice movements in the corner of the storeroom, 0:01:40.680 --> 0:01:42.760 on the shelves across the ceiling, and you realize the 0:01:42.800 --> 0:01:49.640 place is crawling with insects, delicious nutritious insects, Yes, big 0:01:49.840 --> 0:01:54.800 lovely fattened concroaches. Specifically, what do you do? Yeah, which 0:01:54.920 --> 0:01:57.440 which are you going to feast on? You have a 0:01:57.480 --> 0:02:00.440 choice here. You can start cracking open some jars and 0:02:00.560 --> 0:02:03.040 uh and and even in your state, you probably realize 0:02:03.080 --> 0:02:05.480 that this is maybe all the pickled items left in 0:02:05.480 --> 0:02:08.080 the world, So you can't just start opening until you 0:02:08.080 --> 0:02:10.600 find something. Right, if you open a jar, you're probably 0:02:10.639 --> 0:02:12.320 gonna need to go ahead and eat what's in that jar. 0:02:12.560 --> 0:02:14.520 That's right. You have to be smart about that. Be 0:02:14.560 --> 0:02:17.400 smart about it. Likewise, h you've got all these bugs, 0:02:17.600 --> 0:02:20.280 you're just gonna have to I mean, but which ones 0:02:20.320 --> 0:02:21.800 can you eat? Which one should you eat? Which ones 0:02:21.840 --> 0:02:24.200 are gonna taste good? Do you have time or or 0:02:24.240 --> 0:02:27.520 the energy to be choosy about it? And this is 0:02:27.520 --> 0:02:29.280 what we're gonna do today. We're gonna walk you through 0:02:29.320 --> 0:02:32.400 this wasteland and help you to make this choice. Should 0:02:32.400 --> 0:02:35.600 you ever have to face some sort of apocalypse and 0:02:35.680 --> 0:02:40.600 be faced with just fermented items fermented by bacteria, right 0:02:41.000 --> 0:02:44.920 like sara kraut or a lovely juicy caterpillar or I 0:02:44.919 --> 0:02:49.720 don't know, sa kata y. Yeah, and all the benefits 0:02:49.720 --> 0:02:51.920 of this, by the way, I mean, actually we we 0:02:52.160 --> 0:02:54.919 kind of turn our noses up about that here in 0:02:55.040 --> 0:02:57.800 the Western world, but this is not so unusual in 0:02:57.840 --> 0:03:00.240 other parts of the world. These these food items right, 0:03:00.320 --> 0:03:02.440 these in in the same way that we're talking about 0:03:02.480 --> 0:03:07.119 them in a sort of postmodern society of food choice situation. 0:03:07.320 --> 0:03:09.600 They are also a huge part of our culinary past. 0:03:09.639 --> 0:03:11.040 I think we touched a little on this in our 0:03:11.040 --> 0:03:14.440 previous food episodes Ancient Foods that believe it was the 0:03:14.440 --> 0:03:16.920 title of it. At some point we were hungry and 0:03:16.960 --> 0:03:18.839 we looked around and we found bugs. At some point 0:03:18.919 --> 0:03:21.000 we were we were hungry and realized we needed to 0:03:21.040 --> 0:03:24.839 stick um away some food for the hard times. And 0:03:24.880 --> 0:03:28.680 we discovered what pickling, what fermentation was all about. Yea, 0:03:28.720 --> 0:03:30.920 and oftentimes by accident, right, I mean, if you put 0:03:31.360 --> 0:03:35.880 honeywater out is eventually going to ferment into mead a 0:03:35.920 --> 0:03:41.120 good tasty um craft of meat, right yeah, also beneficial 0:03:41.160 --> 0:03:45.520 for apocalyptic survival, why not? Um? So, basically we're talking 0:03:45.560 --> 0:03:48.280 about is remaking your food with microbes. And this is 0:03:48.320 --> 0:03:52.120 already done to some extent, we just don't think about it. Chocolates, wine, cheese, 0:03:52.240 --> 0:03:56.080 those are all products of fermentation. But of late there 0:03:56.120 --> 0:04:01.400 have been fermentation activists in a wider food underground movement 0:04:01.480 --> 0:04:05.600 extolling the joys of bacteria. Now, when it comes to pickles, 0:04:05.680 --> 0:04:08.000 let me just touch base. They're real quick about the 0:04:08.880 --> 0:04:12.880 two basic types of pickling. They're essentially two categories. The 0:04:12.960 --> 0:04:16.520 first involves items preserved in vinegar, which is a strong 0:04:16.560 --> 0:04:21.080 acid in which few bacteria can survive. UM, So you 0:04:21.080 --> 0:04:24.880 think of things like bottled kosher cucumber pickles at the supermarket, 0:04:24.920 --> 0:04:27.039 that sort of thing. And then you have this other 0:04:27.080 --> 0:04:30.960 category where things are soaked in a salt brine that 0:04:31.080 --> 0:04:34.080 encourages fermentation and the growth of this good bacteria that 0:04:34.120 --> 0:04:37.000 we're talking about. It makes the food less vulnerable to 0:04:37.160 --> 0:04:43.000 bad spoilage causing bacteria, so UM more common examples this 0:04:43.040 --> 0:04:47.760 would be like kimch uh and cucumber dill pickles, Sauer 0:04:47.880 --> 0:04:50.120 krauts a big one, right, And this this is really 0:04:50.160 --> 0:04:52.200 important to you to think about this type of fermentation 0:04:52.279 --> 0:04:58.560 because although it does allow bacteria to thrive, it's anaerobic conditions, 0:04:58.600 --> 0:05:02.400 so it's it's thrive. Actually, I should say that pathogens 0:05:02.480 --> 0:05:05.600 that could be really um horrible for us if we 0:05:05.800 --> 0:05:08.120 ate them are stopped in their tracks because it is 0:05:08.160 --> 0:05:12.320 an anaerobic environment. So there's no oxygen for those sort 0:05:12.360 --> 0:05:17.400 of pathogens to like listeria for instance, um to actually 0:05:17.440 --> 0:05:20.320 cultivate onto this food source. So what you get are 0:05:20.360 --> 0:05:24.479 the good bacteria growing on to say like sauer kraut um, 0:05:24.520 --> 0:05:27.240 and you've got the bad bacteria dying away. Yeah, it's 0:05:27.240 --> 0:05:31.480 placed in an artificial environment, because we're in the authentic environment. 0:05:31.520 --> 0:05:34.320 It would quickly be consumed, it would it would ride 0:05:34.320 --> 0:05:36.560 it with decay. But if you took some sauer kraut, 0:05:36.640 --> 0:05:39.400 you salted it, put a jar on the top, on 0:05:39.440 --> 0:05:42.040 the jar and let it sit there for you know, 0:05:42.320 --> 0:05:45.560 seventeen eighteen days. All of a sudden you have this 0:05:45.760 --> 0:05:49.600 really good, nutritious food that is preserved for many, many months, 0:05:49.640 --> 0:05:52.440 sometimes years. Right, And and the important thing here is 0:05:52.440 --> 0:05:54.640 that this all emerges from a time when there was 0:05:54.800 --> 0:05:59.400 no uh refrigerator to stick things, and there was preservatives 0:05:59.400 --> 0:06:02.920 in your food. Uh, it was just not happening. Is 0:06:02.960 --> 0:06:05.159 the precursor to cold storage. Yeah, yeah, And so we 0:06:05.240 --> 0:06:06.640 end up with I mean, this is where you get 0:06:06.640 --> 0:06:09.640 like Chutt and he's in India, Miso pickles in Japan's 0:06:09.760 --> 0:06:14.359 um even uh well, pickled herring and Scandinavia, corned beef 0:06:14.360 --> 0:06:17.960 in in Ireland, various sauces in Mexico, pickled pigs feet 0:06:17.960 --> 0:06:20.720 in the United States. Um. One that I always find 0:06:20.800 --> 0:06:26.119 interesting the the century egg or p done of China, 0:06:26.400 --> 0:06:29.159 often hundred year old egg that's pickled and all um. 0:06:29.400 --> 0:06:33.360 When when my family lived in Roddington, Newfoundland, Canada when 0:06:33.440 --> 0:06:35.800 my dad worked for he worked for Grinful Health. But 0:06:35.839 --> 0:06:39.560 there was a dentist, there was the various health personnel there. 0:06:39.560 --> 0:06:41.160 They were kind of from all over the world, so 0:06:41.200 --> 0:06:43.800 like like we were from the US. UH. There was 0:06:43.920 --> 0:06:45.880 you know, was a doctor from India. There were doctors 0:06:45.880 --> 0:06:48.520 from uh from various places in Canada. There's a guy 0:06:48.520 --> 0:06:52.040 from Scotland. And then there was Dr Lowe M. And 0:06:52.400 --> 0:06:55.560 Dr Lowe was was a Chinese extract and he had 0:06:55.960 --> 0:06:58.120 he had one of these eggs and he would always try, 0:06:58.160 --> 0:07:00.360 he would, he would it was. It was really big 0:07:00.400 --> 0:07:02.640 on trying to convince my father to eat this egg. 0:07:02.680 --> 0:07:04.000 He was like, you should come over and have the 0:07:04.000 --> 0:07:07.760 egg sometime, and uh and and and my dad was like, 0:07:07.760 --> 0:07:09.760 all right, maybe I'll try an easight, but you you can. 0:07:09.880 --> 0:07:11.960 You have to eat it while I'm here. You have 0:07:12.000 --> 0:07:13.560 to eat it while I'm present, Like he didn't want 0:07:14.080 --> 0:07:16.320 a doctor needs to be present while you eat this egg. 0:07:16.360 --> 0:07:18.880 With his argument but really, yeah, I don't know, but 0:07:18.960 --> 0:07:20.720 you may have been getting around. But that's about to say, 0:07:20.720 --> 0:07:23.160 and this is this really a hundred year old egg? 0:07:23.760 --> 0:07:25.720 I don't know if it was really a hundred years old, 0:07:25.880 --> 0:07:28.440 because I don't know how he would have. I've obtained 0:07:28.440 --> 0:07:30.160 it there like he would have, I guess how to 0:07:30.200 --> 0:07:32.840 have brought it with him, because rodic to Newfoundland didn't 0:07:32.880 --> 0:07:36.160 have like a huge Chinese grocery by any stretch of regination. 0:07:36.200 --> 0:07:40.080 It had a crab plant and well in generations of 0:07:40.280 --> 0:07:42.720 people and his family would have preserved it and passed 0:07:42.720 --> 0:07:46.120 it down, right, I guess, or he was or it 0:07:46.240 --> 0:07:47.920 was just an egg that he boiled and it was 0:07:47.960 --> 0:07:50.200 all a joke. I think so. But my point is 0:07:50.240 --> 0:07:54.080 that you see pickling traditions in all these different cultures 0:07:54.240 --> 0:07:57.920 and it becomes at least it a part of their 0:07:57.960 --> 0:08:01.520 culinary tradition to varying degrees, depending the culinaria is right right. 0:08:02.240 --> 0:08:06.400 And again fermentation, um, you know, largely accidental in the beginning, 0:08:06.600 --> 0:08:09.679 but the alcohol and acids can preserve fruit and grains 0:08:09.680 --> 0:08:12.120 for months, like I said, and it also changes the flavor, 0:08:12.160 --> 0:08:14.080 it changes and it can change some of the properties. 0:08:14.160 --> 0:08:17.120 So you know, in general it's pretty safe. Again, you know, 0:08:17.160 --> 0:08:20.600 talking about how the anaerobic conditions, we will stop pathogens 0:08:20.600 --> 0:08:23.320 in their tracks. So botuli is um, no big deal, right, 0:08:23.520 --> 0:08:25.720 I mean, souer kute really is something that you could 0:08:25.760 --> 0:08:29.160 make and it's it's going to be completely fine to eat, 0:08:29.480 --> 0:08:32.400 you know, ten months later. Um. And you know it's 0:08:32.400 --> 0:08:35.120 not just sara kute. We're talking about yogurt, not necessarily 0:08:35.200 --> 0:08:40.120 yogurt ten months down the road. Um, but sour dough, bread, mead, sausages, 0:08:40.520 --> 0:08:43.920 can and cheese. As you mentioned, some Scandinavian fish actually 0:08:43.920 --> 0:08:46.720 prepared this way. There's the hack roll, for instance, the 0:08:46.760 --> 0:08:51.680 poisonous ice shark, yeah, which if you eat it too fresh, 0:08:51.720 --> 0:08:55.480 it's poisonous. But if you let it putrefy for six 0:08:55.520 --> 0:09:00.560 weeks fermenting, and then it becomes something altogether different, which 0:09:00.679 --> 0:09:02.600 sometimes it's called the p shark because it has a 0:09:02.640 --> 0:09:06.319 slight um ammonia or urine smell, which just I mean again, 0:09:06.600 --> 0:09:09.040 come on, guys, you've got it in jar. It's the 0:09:09.360 --> 0:09:13.920 post apocalyptic scenario. You can't get a tow upity about it. Yeah. 0:09:13.960 --> 0:09:16.360 I actually know a guy who a friend of mine 0:09:16.360 --> 0:09:19.120 who works for a gaming company. They had some people 0:09:19.160 --> 0:09:21.400 bring in a bunch of these survival foods. I think 0:09:21.440 --> 0:09:23.760 I mentioned this before, but that he actually tried the 0:09:23.800 --> 0:09:25.600 P shark and he said it wouldn't He actually wasn't 0:09:25.600 --> 0:09:29.440 that bad. Um And neither was the pickled whale blubber. 0:09:29.480 --> 0:09:32.280 He said that was actually pretty good too, um, but 0:09:32.640 --> 0:09:34.079 but it was it was other things that were a 0:09:34.080 --> 0:09:37.439 little grim, but the pickled sea life not so bad. Well, 0:09:37.559 --> 0:09:40.120 this is a delicacy, right, and you have to understand 0:09:40.360 --> 0:09:42.360 if you're in this culture, you're probably going to have 0:09:42.480 --> 0:09:44.880 more of an affinity for it. And only that when 0:09:44.920 --> 0:09:47.080 we talked about I can't remember if it was we 0:09:47.080 --> 0:09:50.199 were talking about the sea urchins, but we found out 0:09:50.240 --> 0:09:53.760 that there was a bacteria particular to Japanese people who 0:09:53.960 --> 0:09:57.560 can break down seaweed um that that we lack here, 0:09:57.720 --> 0:10:00.720 say in the United States. Right of it comes down 0:10:00.720 --> 0:10:04.120 to the whole argument that we are cities of bacteria, 0:10:04.120 --> 0:10:07.480 but we are there, we are creatures of bacteria and uh, 0:10:07.520 --> 0:10:10.839 and the the whole idea of of eliminating bacteria from 0:10:10.840 --> 0:10:14.160 our bodies can can be harmful at times where there's 0:10:14.160 --> 0:10:16.240 so there's a careful balance. Now we've talked about the 0:10:16.240 --> 0:10:20.040 gut flora before, um and and that's actually it actually 0:10:20.040 --> 0:10:22.679 plays a big role in people who advocate not pickled 0:10:22.760 --> 0:10:25.920 only diets, not sauerkraut only gets, but diets that include 0:10:25.960 --> 0:10:29.240 these these traditional ferment items yeah. Yeah, and just to 0:10:29.280 --> 0:10:31.120 bring up the stud again, we are made up of 0:10:31.120 --> 0:10:35.720 one trillion cells and host ten trillion bacterial cells, so 0:10:35.800 --> 0:10:38.560 the great majority of DNA and this is actually bacterial 0:10:38.679 --> 0:10:42.360 and not human. Um. Now, consider that it takes four 0:10:42.440 --> 0:10:45.160 years for your gut flora to recover after a round 0:10:45.160 --> 0:10:48.480 of antibiotics, and you can see why we're storing good bacteria. 0:10:48.559 --> 0:10:51.520 Body is so important to your immune system. And you 0:10:51.559 --> 0:10:55.439 think about fermented vegetables and they actually contain natural populations 0:10:55.480 --> 0:10:58.720 of lactic acid bacteria. And this is the kind of 0:10:58.720 --> 0:11:01.440 bacteria that we see in pro prebiotics that help maintain 0:11:01.480 --> 0:11:04.400 our health and our guts. Um. And again, as you say, 0:11:04.440 --> 0:11:07.840 it regulates our overall health and in some cases it 0:11:07.960 --> 0:11:11.840 actually can help your mental state. We know that your 0:11:11.880 --> 0:11:17.560 gut produces chemicals that trigger sleep and um and certainly 0:11:17.559 --> 0:11:22.760 we know that the sarantonin is released by your gut. Right. Uh, 0:11:22.960 --> 0:11:26.480 so this isn't interesting. This is from the article Nature 0:11:26.559 --> 0:11:29.880 Spoils by Brookhart Builder. Yeah, this is great. This is 0:11:29.920 --> 0:11:32.679 a New Yorker And uh, if you look it up 0:11:32.679 --> 0:11:33.719 on the line, I think you have to have like 0:11:33.720 --> 0:11:36.160 a membership to get the full version. Yes, behind a paywall, 0:11:36.240 --> 0:11:39.520 but it's probably worth it if this is a topic 0:11:39.600 --> 0:11:42.480 that's really intriguing. And they also have an audio file available, 0:11:42.520 --> 0:11:45.600 so when you're not listening to this podcast, check it out, 0:11:45.760 --> 0:11:48.520 switch on over to New Yorker for a moment. But 0:11:48.679 --> 0:11:51.360 one of the people that build your interview says, there's 0:11:51.440 --> 0:11:53.920 no such thing as an individual and this is coming 0:11:53.960 --> 0:11:56.480 from a Lynn Marculist, and she's a professor of biology 0:11:56.480 --> 0:11:59.720 at the University of Massachusetts at Amherst, and she says, 0:12:00.040 --> 0:12:03.360 what we see as animals are partly just integrated sets 0:12:03.400 --> 0:12:07.640 of bacteria. I mean, we're just we're backter bots, We're 0:12:07.679 --> 0:12:11.120 like corporations. Really, yeah, if we're just we're just hosting. 0:12:11.200 --> 0:12:13.000 I mean, that's it's very interesting when when you start 0:12:13.040 --> 0:12:15.120 to break it down that way to see the ways 0:12:15.160 --> 0:12:18.360 in which we um move through the world. I mean, 0:12:18.360 --> 0:12:20.760 how much of that is directed by bacteria? How many 0:12:20.760 --> 0:12:23.760 of the choices that we make are directed by bacteria? 0:12:23.760 --> 0:12:26.040 About the stuff that's going on in our guts. You know, 0:12:26.040 --> 0:12:28.120 when we feel an emotion or we feel a drive 0:12:28.200 --> 0:12:31.040 to do something, a lot of that is predicated on 0:12:31.200 --> 0:12:34.840 on the wellness factor of our guts. And in fact, 0:12:35.520 --> 0:12:38.800 this is such an interesting uh field that there is 0:12:38.840 --> 0:12:42.200 a second human genome project going on and they're trying 0:12:42.240 --> 0:12:45.000 to map all the thousands of bacteria in our bodies. 0:12:45.480 --> 0:12:48.880 So instead of focusing on pathogens um as they've done 0:12:48.880 --> 0:12:51.280 in the past, they're really trying to focus on the 0:12:51.320 --> 0:12:55.320 symbiotic relationship that we have with bacteria. Yeah, we've discussed this, 0:12:55.480 --> 0:12:58.080 uh in various levels in the past. The idea that 0:12:58.120 --> 0:13:01.800 these things in our lives, these bacteria on up to 0:13:02.160 --> 0:13:06.360 uh parasitic organisms. Uh, these are things we have coevolved with, 0:13:06.480 --> 0:13:09.400 so we we have evolved over time to exist with them, 0:13:09.840 --> 0:13:13.200 some in varying levels of symbiosis. I mean, that's another thing, 0:13:13.240 --> 0:13:16.360 just that the realization that the idea of parasite and 0:13:16.480 --> 0:13:19.920 non parasite is not so cut and dry. In some cases, 0:13:19.960 --> 0:13:22.439 there's all there's all this gray area of symbiosis where 0:13:22.480 --> 0:13:25.000 in some cases it's a little more one sided than others. 0:13:25.040 --> 0:13:28.280 You know. Well, we've talked about parasite therapies before too. 0:13:28.559 --> 0:13:30.840 Of course, this is not a d I why project 0:13:30.840 --> 0:13:34.160 for anybody at home, but there is some evidence coming 0:13:34.160 --> 0:13:39.200 out of medical community that parasites can help in some instances. UM. 0:13:39.200 --> 0:13:40.880 But like I just wanted to go back real quick 0:13:41.000 --> 0:13:44.840 to again something like sauerkraut and the fact that it 0:13:44.920 --> 0:13:48.840 does have that lactic acid bacteria, but only that, Um, 0:13:48.880 --> 0:13:53.320 there's a bunch of other nutritious elements to enzymes, bacteria 0:13:53.480 --> 0:13:57.160 that are being created because of the fermenting process. So 0:13:57.200 --> 0:13:59.520 you could get things that are really rich in vitamin C, 0:14:00.320 --> 0:14:03.360 you know, according to this process. Um. The problem, though, 0:14:03.400 --> 0:14:06.080 of course, comes when you take a really great idea 0:14:06.160 --> 0:14:09.959 like this and you extend it to you know, it's 0:14:10.000 --> 0:14:13.280 the degree, right, So you take this idea of symbiosis 0:14:13.320 --> 0:14:16.040 and you say it can be beneficial for humans, and 0:14:16.080 --> 0:14:18.160 then you try to apply it to say something like 0:14:18.840 --> 0:14:23.720 raw meat. Okay, yes, you're talking about high meat, of course, 0:14:23.840 --> 0:14:27.000 high meat, and not high as in cannabis, but high 0:14:27.040 --> 0:14:31.440 as termed by eskimos who um have used caribou and 0:14:31.520 --> 0:14:35.720 seal raw seal not just as something that's nutrition for them, 0:14:35.760 --> 0:14:38.920 but also as a cultural artifact. Yeah. And in fact, 0:14:39.040 --> 0:14:41.760 apparently this is according to the article, um I think 0:14:41.760 --> 0:14:44.400 we're talking about, and the New Yorker said, so that 0:14:44.480 --> 0:14:47.360 I believe that a regular serving of decayed, harder liver 0:14:47.480 --> 0:14:50.560 can have a quote tremendous viagra effect on the elderly. 0:14:51.480 --> 0:14:55.160 So yeah, now this is also this fact here is 0:14:55.200 --> 0:14:57.360 coming to the author of that from a man by 0:14:57.360 --> 0:15:01.680 the name of a Jonas voter Plu, who is his 0:15:01.720 --> 0:15:04.840 whole big idea was the primal diet. Yeah, and uh, 0:15:04.880 --> 0:15:06.800 and I think we've discussed in the past. Hole, there 0:15:06.800 --> 0:15:10.240 are a lot of concerns with with with any well 0:15:10.240 --> 0:15:12.720 with any crazy diet that comes along the path, because 0:15:12.720 --> 0:15:15.920 they tend to be um. They tend to be someone 0:15:16.040 --> 0:15:18.840 on the extreme edge of something like, for instance, sauer 0:15:18.920 --> 0:15:20.640 kraut diet. I said, you wouldn't want to die of 0:15:20.680 --> 0:15:23.640 just sauer kraut, But doing a search for sauerkraut diet 0:15:23.640 --> 0:15:25.840 just out of curiosity did turn up some results. Like 0:15:25.880 --> 0:15:28.120 you know, somebody's gonna advocate it. So this guy in 0:15:28.160 --> 0:15:31.480 particularly who was like high meat. Uh, it's it's good 0:15:31.520 --> 0:15:34.680 for you. It's part of our evolutionary past. We're going around, 0:15:34.680 --> 0:15:38.200 were occasionally eating the rotten carcass here and there, so 0:15:38.360 --> 0:15:40.440 and and and our body needs that. It's like a 0:15:40.520 --> 0:15:44.200 nice kick in the face from the bacterium world. That's right. 0:15:44.280 --> 0:15:47.880 That the the idea that we evolved with bacteria and parasites, 0:15:48.000 --> 0:15:50.200 so therefore it must be good for us to eat 0:15:50.240 --> 0:15:52.840 some rotten meat with parasites every once a while. That's 0:15:52.920 --> 0:15:55.640 actually probably not such a great idea, it turns out, 0:15:55.960 --> 0:16:00.560 and that's what's been extrapolated from this whole symbiosis, right. Um. 0:16:00.600 --> 0:16:03.440 I just can't and I can't get this image of 0:16:03.520 --> 0:16:06.920 like what those commercials would be for for like this 0:16:07.240 --> 0:16:09.840 viagra of of rotten meat, you know, like you always 0:16:09.840 --> 0:16:12.480 see the guy golfing and the commercials with viagra. I mean, 0:16:13.160 --> 0:16:14.640 I'm just trying to imagine how they're going to roll 0:16:14.680 --> 0:16:18.160 that out with with seal meat or a rotten caribou. 0:16:18.640 --> 0:16:20.880 You know, well, you know, we we've we've touched on 0:16:20.920 --> 0:16:23.440 examples in the past, like we mentioned in the Ancient Foods, 0:16:23.440 --> 0:16:27.040 we mentioned Kivak, the green landing tradition of of of 0:16:27.080 --> 0:16:30.600 catching all the little birds, tiny birds, and then you 0:16:30.600 --> 0:16:32.560 you put them in a seal skin and you just 0:16:32.640 --> 0:16:35.440 hold just like like after you catch them, snapped a little. 0:16:35.440 --> 0:16:37.640 Next take them home in a sack, stuff them in 0:16:37.640 --> 0:16:39.800 the seal skin, get all the air out, and then 0:16:39.800 --> 0:16:41.960 bury it under rocks and let it let them ferment 0:16:42.040 --> 0:16:45.360 in there. That you know, that's there's that, but you 0:16:45.480 --> 0:16:49.400 have the fermenting process, fermenting process there. Even though essentially 0:16:49.440 --> 0:16:52.400 you have just birds in a sack of skins under 0:16:52.480 --> 0:16:55.320 some rocks. Um, you know, the surface it looks very 0:16:55.360 --> 0:16:58.880 similar to hey, I found some dead birds, let's chow down. 0:17:00.640 --> 0:17:03.000 But but there, but there is a chemical process going on. 0:17:03.200 --> 0:17:04.879 It turns out you do need to convert some of 0:17:04.920 --> 0:17:07.800 the foods that you eat to make them palatable, um 0:17:07.840 --> 0:17:11.160 and digestible. So yeah, I mean this this is all 0:17:11.240 --> 0:17:14.040 part and parcel of these underground food movements that are 0:17:14.119 --> 0:17:16.879 taking hold right now. But this was from the article 0:17:17.000 --> 0:17:20.439 that that that actually there are scent molecules that have 0:17:20.640 --> 0:17:24.360 been identified with decaying meat. And these are the sort 0:17:24.400 --> 0:17:26.840 of scent molecules that usually send warning signs who are 0:17:26.880 --> 0:17:29.639 brain right, like don't eat this. Um. They've been identified 0:17:29.680 --> 0:17:35.920 as cadaverine and putrescing. Of course that's after putrid and putrescence. 0:17:36.280 --> 0:17:39.040 So I mean, just that alone makes you think, perhaps, 0:17:39.080 --> 0:17:41.400 I you know, if those are that the molecules those 0:17:41.400 --> 0:17:43.800 are emitting, and that's what we're calling them, perhaps I 0:17:43.800 --> 0:17:47.440 should not eat any high meat. Yeah. Well I don't know. 0:17:47.600 --> 0:17:51.560 I certainly have not, to my knowledge, had any high meat. UM. 0:17:51.600 --> 0:17:54.600 I may have had a questionable sandwich in the past, 0:17:54.920 --> 0:17:58.080 but it was by accident, by accident, but it's not 0:17:58.160 --> 0:18:01.399 advertised as high meat. But but certainly I would love 0:18:01.440 --> 0:18:03.720 to hear from anybody who has so. Yeah. So now, 0:18:03.720 --> 0:18:05.440 if you go in a cafe and you see high meat, 0:18:05.560 --> 0:18:07.879 you know, yeah, yeah, yeah, it's not It doesn't mean 0:18:07.880 --> 0:18:09.960 it's just borre's head or something, or some sort of 0:18:10.000 --> 0:18:12.800 artisan cut or you know, cannabis laden. Well, let's move 0:18:12.840 --> 0:18:17.040 away from all these strange murky jars and their fermented secrets. 0:18:17.160 --> 0:18:19.359 Uh and uh, and start looking at the insects calling 0:18:19.359 --> 0:18:23.119 around this place as well. Let's that's the sound of 0:18:23.160 --> 0:18:25.679 the roaches crawling all over the table right now, excellent, Well, 0:18:25.760 --> 0:18:28.080 which one's of these guys should we eat? Let's let's 0:18:28.119 --> 0:18:32.000 discuss mmm. Okay, so we're talking about into mafagy, right, 0:18:32.080 --> 0:18:36.240 the practice of eating insects, including arachnids and maria pods, 0:18:36.280 --> 0:18:40.160 which are centipedes or little friends centipedes um. And And 0:18:40.200 --> 0:18:42.400 here's you know, a newsplush if you don't know about 0:18:42.400 --> 0:18:46.600 this already, If you're eating processed foods, you are eating bugs. Yes, 0:18:46.920 --> 0:18:49.440 it's just a fact. The FDA has an acceptable level 0:18:49.600 --> 0:18:53.280 of insect fragments and all canned and boxed goods. Oh yes, 0:18:53.320 --> 0:18:57.040 I like, for instance, uh, take figs, whether you're talking 0:18:57.040 --> 0:19:00.119 about fresh figs or or a lovely fig bass. The 0:19:00.320 --> 0:19:05.680 cookie cake item, um, fig newtons, Well they're various, big 0:19:05.960 --> 0:19:08.119 based that's one of them. But you can, I mean 0:19:08.119 --> 0:19:10.160 you can also just get a baked like fig cake 0:19:10.720 --> 0:19:14.440 fig wafer thing at the most bakeries. Oh yeah, wink wink, 0:19:14.520 --> 0:19:17.600 nudge nudge. Yeah. Yeah, but there you're gonna those are 0:19:17.720 --> 0:19:21.320 likely to contain fig wasps just because they're the fig 0:19:21.440 --> 0:19:24.639 itself depends on these tiny little wasps that have to 0:19:24.640 --> 0:19:28.040 go in and take care of the pollination. So I 0:19:28.040 --> 0:19:30.240 mean you have that, you have just bugs showing up 0:19:30.359 --> 0:19:34.720 in in any kind of agricultural crop. Um, it's just 0:19:34.720 --> 0:19:36.920 gonna happen. You're gonna eat some bugs. Yeah. And then 0:19:37.000 --> 0:19:39.720 just during the process too, uh that sometimes the canning, 0:19:39.760 --> 0:19:43.000 in the in the like the eating process, like you're 0:19:43.000 --> 0:19:46.159 gonna get yeah, you know, sometimes I just start buzzing 0:19:46.200 --> 0:19:48.639 around and I start munching. But no, I mean in 0:19:48.680 --> 0:19:51.080 the process themselves. I mean that there's there's a food item, 0:19:51.160 --> 0:19:54.399 there are you know, little microscopic bugs all over, plus 0:19:54.440 --> 0:19:56.080 the ones that we can see and they're gonna get 0:19:56.119 --> 0:19:59.400 in there and chow down as well, right and then 0:19:59.600 --> 0:20:02.320 U it is in terms of just the evolution of man. 0:20:03.200 --> 0:20:06.280 People have had to eat and if you're looking around 0:20:06.320 --> 0:20:09.560 for things to eat, bugs are everywhere. I mean, it's 0:20:09.600 --> 0:20:12.480 basically we're it's essentially an insect planet. When you start 0:20:12.480 --> 0:20:15.560 breaking down some of the numbers, um and and for 0:20:15.600 --> 0:20:17.480 the most part, we don't you know, especially here in 0:20:17.520 --> 0:20:20.320 the States, we don't think about about eating the bugs. 0:20:20.359 --> 0:20:23.080 But the next time you're on a summer day and 0:20:23.119 --> 0:20:25.480 just look around you and and just take in the bugs, 0:20:25.560 --> 0:20:29.800 especially on a nice cicada afternoon. Just listen to the 0:20:30.320 --> 0:20:32.560 because we we mentioned on that podcast I believe about 0:20:32.560 --> 0:20:36.320 the cicadas. These are tasty guys. Um Or, or the 0:20:36.359 --> 0:20:37.960 next time you're out doing a little work in the 0:20:38.000 --> 0:20:40.040 yard and you're digging in the dirt and you come 0:20:40.080 --> 0:20:43.479 across some grubs, just I mean, look at we grubs 0:20:43.520 --> 0:20:48.080 are such amazing um like nuggets of nutrition, because because 0:20:48.119 --> 0:20:51.320 these are anytime you have like a a larva pupa situation, 0:20:51.880 --> 0:20:54.080 this is this is an animal loaded down with the 0:20:54.119 --> 0:20:56.399 goods to get it through this stage of its life. 0:20:56.400 --> 0:21:00.760 So it's just it's just a very nutritious morsel. Yeah, 0:21:00.800 --> 0:21:02.520 and then think back to the past. I mean this 0:21:02.600 --> 0:21:05.119 is this was eaten good than neighborhood, right, And mean, 0:21:05.160 --> 0:21:07.040