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Speaker 1: Welcome to Stuff to Blow Your Mind from how Stuff

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Speaker 1: Works dot com. Hey, welcome to Stuff to Blow your Mind.

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Speaker 1: My name is Robert Lamb and Julie Douglas, and uh,

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Speaker 1: we're beginning a journey this week. The title indicates, from

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Speaker 1: nose to tail, we are going to take a fantastic

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Speaker 1: journey through the digestive system. Along the way, we'll even

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Speaker 1: we even talked to a special guest. And we're gonna

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Speaker 1: begin where it all starts with the nose, with the mouth,

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Speaker 1: with the entry point to the gastro intestinal highway. Yeah,

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Speaker 1: and I really wanted to try to imagine this journey

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Speaker 1: we're about to take with something that was sort of

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Speaker 1: a spectacular food spectacular in the sense that it would

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Speaker 1: really need a lot of digestive juices to break down.

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Speaker 1: And so immediately I thought about the hags, as this

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Speaker 1: is a sheep stomach stuffed with meat and harley. Yeah, yeah, um,

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Speaker 1: it's known as the savory pudding. It does contain sheep's pluck,

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Speaker 1: his heart, liver, and lungs. Obviously you are a vegetarian now,

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Speaker 1: but have you had hags? Have you not? So you've

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Speaker 1: just you've gazed at it from far well, you know,

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Speaker 1: there's a Robert Burns poem um. Yeah, and so you

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Speaker 1: know something that's celebrated in poetry you have to sort

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Speaker 1: of examine along the digestive tract, right, Yeah, I mean

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Speaker 1: you're digesting the digestive tract to certain extent essentially, because yes,

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Speaker 1: traditionally this this sheep's pluck, which is heart, liver, and lungs,

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Speaker 1: which is minced with onion, oatmeal, spices, and salt, uh

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Speaker 1: mixed with stock. It is all then dumped into the

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Speaker 1: lining of an animal stomach where it simmers for about

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Speaker 1: three hours. And really, I mean we everyone likes to

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Speaker 1: have fun with the haggests. But I mean there are

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Speaker 1: a lot of different meats and tasty dishes even that

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Speaker 1: that come from from organs and from the guts of animals.

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Speaker 1: And you know, you can make a very strong argument

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Speaker 1: that we should be eating more guts. You could. I

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Speaker 1: don't know if you should. Well, there's there's certainly a

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Speaker 1: big ethical debate there to be had as well. But

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Speaker 1: I mean, from the standpoint to say a dog or

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Speaker 1: a cat, that's the starting place with the guts. You

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Speaker 1: go straight for the soft meats, you go for the organs. Yeah,

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Speaker 1: and I can't make fun of it too much because

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Speaker 1: here in America we have something called her duncan. It's

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Speaker 1: just the turkey, chicken, and duck all stuffed in each other,

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Speaker 1: wrapped in an enigma. Yes, all right, So what happens

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Speaker 1: if you're Robert Burns and you're celebrating your favorite haggis

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Speaker 1: and you've got a fork full of it, and you're

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Speaker 1: about to put it into your mouth, Well, you're gonna

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Speaker 1: want to smell it. I mean, you are going to

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Speaker 1: smell it. There's there's there's no mistaking that, but that

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Speaker 1: This is certainly the first step. Because ultimately, when we

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Speaker 1: were talking about taste and smell, we're talking about chemical analysis.

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Speaker 1: Think of us again as less as the refined human,

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Speaker 1: you know, divine being that is into tasting wonderful foods

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Speaker 1: and and reading art and listening to music. Think instead

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Speaker 1: of us as the as the the evolved meat machine

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Speaker 1: that needs to consume things to steal its energy so

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Speaker 1: that it can keep going. So the first step is

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Speaker 1: analyze matter to see to what degree it can be

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Speaker 1: consumed and then turned into energy. Yeah, and it turns

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Speaker 1: out that the nose is actually a really huge part

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Speaker 1: of being able to taste something. Right, this is where

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Speaker 1: it all begins. It's called ortho nasal old faction, and

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Speaker 1: this is the smelling of the aromas from the outside

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Speaker 1: of the mouth. Now, only five to ten percent of

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Speaker 1: the air you inhale while breathing reaches something called the

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Speaker 1: old factory epiphelium, and that is located at the roof

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Speaker 1: of the nasal cavity. Okay, so if you're smelling smelling

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Speaker 1: something like across the room, you're not necessarily tasting it. No, no, um,

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Speaker 1: It's really that. The story here is that there's something

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Speaker 1: at play that is really dictating how you taste food.

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Speaker 1: And it's called retro nasal old faction. And according to

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Speaker 1: Mary Roach and her book Gulp of the sensory experience

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Speaker 1: of eating is old faction. And when food enters your

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Speaker 1: mouth and it begins to break down the chemical composition

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Speaker 1: to these aromatic gases, they then drift up into the

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Speaker 1: posterior narroors in the back of the mouth where they

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Speaker 1: connect with old factory receptors. So essentially, we've just had

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Speaker 1: this fort full of haggis enter into the mouth and

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Speaker 1: it's all those aromas are going to the back of

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Speaker 1: the throat and telling you how it is tasting before

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Speaker 1: you're even able to masticate it and chew it. So

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Speaker 1: this is step two as the meat machine had. The

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Speaker 1: meat machine has smelled the matter, found that it smells appetizing.

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Speaker 1: Now we shall touch it with the taste buds and

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Speaker 1: begin phase two of matter analysis. Yes, and and I

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Speaker 1: love this quote from Mary Rich's book. She says that

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Speaker 1: taste is like a doorman for the digestive tract, a

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Speaker 1: chemical skin for possible dangerous bitter sour elements and desirable

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Speaker 1: salty sweet nutrients. So she's talked about, uh, some of

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Speaker 1: the types of taste that we we have on our

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Speaker 1: tongue here. And that is a sweet bitter, salty sour

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Speaker 1: and your mommy, yeah, that the brothy like a karaoke

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Speaker 1: kind of a flavor. Yeah, And that is what is

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Speaker 1: lulling around your tongue. So of course you have to

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Speaker 1: start really thinking about the tongue here. And it's not

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Speaker 1: just a finger in your mouth directing food around, right,

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Speaker 1: there's a lot going on. The enzymes actually in the

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Speaker 1: saliva began to break food down and we'll talk more

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Speaker 1: about saliva in a moment, and they deliver them to

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Speaker 1: this rough terrain on your tongue, which is covered in

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Speaker 1: something called papali, and that is where you have your

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Speaker 1: taste bud receptors. And you have a very You've got

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Speaker 1: a ton of them. You've got fifty to one taste

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Speaker 1: cells and each taste bud receptor. And this I thought

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Speaker 1: was really interesting when you compare it to a catfish. Yes, yeah, yeah,

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Speaker 1: because in the book Gulp, Mary Riach talks about the

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Speaker 1: catfish is essentially one big tongue. Yeah, it's like a

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Speaker 1: swimming tongue. It comes up, it's rubbing up against something,

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Speaker 1: it's tasting it. Um. Because ultimately, when we're talking about

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Speaker 1: about taste buds, these are just these, these are just

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Speaker 1: skin cells. These are modified skin cells that have specialized

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Speaker 1: for a purpose. And some some animals do not have

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Speaker 1: taste buds, as she mentioned, the sperm whale, for instance,

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Speaker 1: swallow stuff whole. So it doesn't it doesn't need a doorman.

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Speaker 1: Anybody can come in. There's there's no age restriction, high restriction, etcetera.

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Speaker 1: Everyone's welcome. Um. But but then with with with humans,

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Speaker 1: we're bringing things to our lips, so it makes sense

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Speaker 1: for us to then have the taste buds inside our mouth.

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Speaker 1: But the catfish is swimming around in the muck just

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Speaker 1: tasting everything it touches. The house flies everyone knows when

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Speaker 1: it lands on something, it's tasting with its feet. There's

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Speaker 1: no need for it to uh to transfer the material

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Speaker 1: to a secondary source. But far more efficient, right, yeah,

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Speaker 1: far more efficient actually, I mean if we if we

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Speaker 1: happen to just land on our food, I'm sure the

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Speaker 1: same sort of process would be at play. Well, well,

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Speaker 1: can you imagine if everything we touched we tasted? I would,

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Speaker 1: I tell you, we would all have some very taste

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Speaker 1: neutral gloves uh and uh and slacks in our life.

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Speaker 1: Marta would be entirely just trying to imagine you it's

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Speaker 1: this overgrown fly on Morta, our local train system. Well,

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Speaker 1: every time I see somebody spit gum on Marta, whether

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Speaker 1: they're doing it appropriately into a trash can or inappropriately

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Speaker 1: down into the tracks, I like to think imagine if

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Speaker 1: there was a cursed piece of gum. When you're chewing it,

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Speaker 1: it tastes. It tastes just like normal gum, but where

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Speaker 1: when you spit it out, it basically becomes a taste

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Speaker 1: receptor and anything the gum touches you taste for the

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Speaker 1: rest of your life. That's awful. And I see that

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Speaker 1: it's a bit of a morality play going on here,

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Speaker 1: but it's you know, and that would obviously be a crazy,

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Speaker 1: um unrealistic sense world that you would then inhabit. But

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Speaker 1: these these real world examples who were looking at them,

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Speaker 1: the catfish, the house fly, they live in a in

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Speaker 1: a sense world we can scarcely imagine, you know, because

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Speaker 1: for us, taste is this thing we we only drag

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Speaker 1: out when we need it, we only unleash it on

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Speaker 1: the world who we need it. But with the catfish,

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Speaker 1: that the taste is its means of connecting with the

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Speaker 1: world around it. Okay, so let's imagine that this gum

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Speaker 1: did sort of assume the place of a tongue, right this,

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Speaker 1: this poor discarded piece of gum at the bottom of

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Speaker 1: the tracks here at the train station. Uh. It would

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Speaker 1: then send taste receptor signals to your brain, still picking

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Speaker 1: up on let's say, um, let's say there's a dog

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Speaker 1: bearinget pete on it. Uh, some of that uric acid

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Speaker 1: to the brain, and then your brain would say, oh, man,

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Speaker 1: I think that I have tasted this before. Oh God,

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Speaker 1: this is disgusting, or if you're Robert Burns and you're like,

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Speaker 1: well that's maybe that's a little bit like a highuess um.

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Speaker 1: That's the cool thing that's going on here is that

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Speaker 1: your tongue is delivering all of these sensory uh inputs here,

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Speaker 1: and then your brain is doing a scan and trying

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Speaker 1: to match it past history, but also trying to figure

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Speaker 1: out whether or not it's dangerous. Yes. And then of

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Speaker 1: course you're combining that with smell, which is an even

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Speaker 1: larger database. But of course the sense of smell is

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Speaker 1: interesting in that it it's not something we we really

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Speaker 1: think about consciously. It doesn't really connect with this consciously,

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Speaker 1: but it goes directly to the brain, and it's more

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Speaker 1: of an emotional memory response, which is why you're walking

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Speaker 1: down the street you smell like a weird smell and

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Speaker 1: you'll be like super nostalgic about it and uh and

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Speaker 1: you don't really know why. But taste receptors uh. The

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Speaker 1: other thing I wanted to mention that Mary Roach points

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Speaker 1: out is that we don't just have them in our mouth.

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Speaker 1: We have taste receptors in the gut, in the upper esophagus,

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Speaker 1: in the voice box, but the tongues buds are the

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Speaker 1: only ones that are hardwired to to our consciousness, right,

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Speaker 1: which is good because otherwise you would be picking up

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Speaker 1: on tastes like bile. Yeah, but and if correct me,

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Speaker 1: if I'm wrong, If you have or when you have

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Speaker 1: these receptors and the gut sensing things, it's more to

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Speaker 1: try to figure out if there's a bitter component to

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Speaker 1: that morsel of food, to make sure that it's not

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Speaker 1: something that's dangerous. Yes, or in some cases too it's

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Speaker 1: it's tied into hormonal responses as well. But but then

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Speaker 1: also it's easy to say, oh, well, if I had

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Speaker 1: if I had these taste receptors activated in my gut,

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Speaker 1: if they were actually hooked up to my conscious mind,

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Speaker 1: then I would probably be thinking, oh, that tastes gross.

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Speaker 1: But but I can only imagine that if you could

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Speaker 1: consciously taste with your gut, then the right things would

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Speaker 1: taste right, you know what I'm saying, Like, it's uh,

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Speaker 1: it's easy to get caught up in taste when we're

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Speaker 1: thinking about not only taste as a human experience, but

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Speaker 1: taste in other animals, other species. To think of it

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Speaker 1: from this sort of closed minded perspective of the things

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Speaker 1: that tastes good to us and the things that don't

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Speaker 1: taste good to us. But then, but ultimately, so we

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Speaker 1: said the start, it's it's chemical analysis. It's analysis of

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Speaker 1: matter to see if it is appropriate for transformance into food.

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Speaker 1: And it's true, and it's true. In all of this

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Speaker 1: chemical process is happening on your tongue, which, by the way,

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Speaker 1: is the hardest working muscle in your mouth, because even

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Speaker 1: when you're sleeping and still pushing saliva around and making

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Speaker 1: sure that everything is working properly. Um, And I can't

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Speaker 1: help keep thinking about the tongue parasite. Do you remember

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Speaker 1: samootha execua um that takes over a certain fish's tongue,

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Speaker 1: replaces it, eats it out, and then just squats there

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Speaker 1: on the tongue. Stump kind of connects in and it

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Speaker 1: becomes the tongue. It becomes a tongue. And I can't

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Speaker 1: help but think it probably does not care about taste

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Speaker 1: at this point, but surely it has some sort of

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Speaker 1: sensory device in place to make sure that whatever it's

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Speaker 1: picking up isn't dangerous for it A tongue within a tongue. Yeah, alright, Well,

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Speaker 1: on that note, we're going to take a quick break

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Speaker 1: and when we come back we will do some more

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Speaker 1: exploration in the mouth gnashing of teeth. All right, we're back.

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Speaker 1: So again we're at the we're at base camp for

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Speaker 1: the intestinal journey that goes from snout the sphincter, as

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Speaker 1: they say. So we've talked about the tongue we have.

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Speaker 1: We've talked about smell and how that plays into the

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Speaker 1: chemical analysis of matter that we are going to transform

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Speaker 1: into energy. So it it's time to talk about the

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Speaker 1: teeth and talk about the jaw, our means of mastication. Yeah.

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Speaker 1: And before we can even talk about that, I have

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Speaker 1: to give out a shout out to the old Ordovician period. Yeah,

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Speaker 1: because this is uh when our early vertebrate ancestors actually

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Speaker 1: transform their guilt arches into jaws. We're talking about eighty

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Speaker 1: million years ago. But if that had not happened, we

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Speaker 1: wouldn't even have the ability to to gnash our teeth

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Speaker 1: and to break things down and be so successful as

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Speaker 1: a species. Right, So the next time you wake in

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Speaker 1: your jaws sore from from gnashing your teeth all night,

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Speaker 1: then you can thank these ancient critters. Yeah. Or if

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Speaker 1: you're listening to this right now, grabbing some lunch or

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Speaker 1: some dinner, you know, keep that in mind, and also

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Speaker 1: keep in mind, this is really cool. And again this

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Speaker 1: is a revelation from the book Gulp by Mary Roach.

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Speaker 1: But the way you chew is unique to you. Um

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Speaker 1: hit me. Just grab this little quote here says there

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Speaker 1: are fast tours and slow tours, long tours and short tours,

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Speaker 1: right chewing people and left chewing people. Some of us

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Speaker 1: choose straight up and down, and others choose side to

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Speaker 1: side like cows. Your oral processing habits are a physiological fingerprint. Yeah,

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Speaker 1: that's crazy. I've never thought about that. I mean, I

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Speaker 1: obviously I've watched enough police investigation shows to know that

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Speaker 1: you know everyone's bite Their bite marks are individual to

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Speaker 1: them and can be used to to figure out exactly

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Speaker 1: who bit who. But but chewing as well, which have

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Speaker 1: a chew fingerprint? Yeah? Which is so you have any

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Speaker 1: unique chewing characteristics? No, I give the job done. But

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Speaker 1: that's about as as much as I think about it.

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Speaker 1: I know, well, I know that I chew on my

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Speaker 1: left side just because I have a dental problem on

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Speaker 1: my right side that I haven't taken care of. But Um,

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Speaker 1: it's kind of interesting to know that everybody has a

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Speaker 1: different kind of chewing rhythm going on. And I think

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Speaker 1: that speaks this idea that there are teeth are so

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Speaker 1: much more sensitive than we realize and are doing this job.

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Speaker 1: They can actually detect a grain of sand or grit

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Speaker 1: ten microns in diameter. And Mary Rich says that a

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Speaker 1: micron is one an inch and if you shrink a

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Speaker 1: coke can until it was the diameter of a human hair,

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Speaker 1: the letter O in the product name would be about

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Speaker 1: ten microns across. Just to give you an idea of

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Speaker 1: how sensitive your teeth are to what's in your mouth. Yeah,

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Speaker 1: it's crazy when you think about it, um, Like I

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Speaker 1: I often think back to the comparison between say a

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Speaker 1: chimpanzees muscles and and the humans muscles. A chimpanzee has

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Speaker 1: has more brute strength, like tremendous more brute strength than

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Speaker 1: a human, but human has has more dexterity. And when

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Speaker 1: when you when you look at the human mouth, there

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Speaker 1: is so much delicacy to what we can do with

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Speaker 1: it and just so much unnerving power, you know, and

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Speaker 1: you think about the things we stick in it, um,

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Speaker 1: you know, fingers, what have you, or just the fact

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Speaker 1: that our teeth are touching each other. I mean, if

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Speaker 1: if if you, like me, have had any experience grinding

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Speaker 1: your teeth at night, you know how self destructive the

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Speaker 1: system can be when it's not not working properly, because

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Speaker 1: there's just it's a it's a powerful set of jaws

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Speaker 1: you have there. Yeah, and your teeth are sitting there

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Speaker 1: sort of like the levee for your mouth too, because

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Speaker 1: if they weren't there, then you'd have a bunch of

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Speaker 1: saliva sort of drooling out like a one year old does.

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Speaker 1: So yeah, I mean that that's very cool that the

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Speaker 1: teeth are that sensitive, and then your jaw muscles are

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Speaker 1: that sensitive too, as you if you, as you said,

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Speaker 1: there's a lot of power going on there and in

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Speaker 1: terms of pressure per single burst of activity, the jaw

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Speaker 1: muscles are the strongest muscles that we have. Yeah, and

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Speaker 1: you don't even think about them being muscles for the

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Speaker 1: most part. I mean, even when they're kind of sore,

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Speaker 1: like like I'll find that, like I challenge anyone out

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Speaker 1: there who's not driving right now to reach up and

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Speaker 1: kind of gently massage your jaw muscles to remind yourself

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Speaker 1: that they are there and you you really start to go,

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Speaker 1: oh wow, you know there's actually some some stiffness, some

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Speaker 1: sore nous up in there, and uh it's uh, I

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Speaker 1: mean it's there's just a lot of muscle and it

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Speaker 1: feels delightful by the way it does. Yeah, do it

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Speaker 1: if you want to. You need to relax, rub your

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Speaker 1: your jaw muscles a little bit. Uh. And then of

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Speaker 1: course you've got all the mechanics going on. So you've

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Speaker 1: got all of that pressure per single burst going on

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Speaker 1: if you're chewing something, and it's really amazing that you

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Speaker 1: have that amount of pressure and yet your jawn can

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Speaker 1: sense and ease up at the precise moment that it

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Speaker 1: needs to you to make sure it doesn't come crashing

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Speaker 1: down together. Yeah, you can, Like you can pop a grape,

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Speaker 1: you can crunch a nut in your mouth and not

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Speaker 1: then destroy the teeth that are crashing together. Anything you believe.

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Speaker 1: Mary Roach also points out that anytime you're you're crunching

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Speaker 1: something in your mouth, like that's a tiny sonic boom

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Speaker 1: taking place inside your skull. Yeah. She calls it the

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Speaker 1: physics of eating. And it's really cool because your brain is, uh,

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Speaker 1: it's trying to get all these auditory clues about what's

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Speaker 1: going on as well, So you know, it's taking in

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Speaker 1: the input about the taste, the smell, but then yeah,

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Speaker 1: you've got the cellular walls of say, like the grape

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Speaker 1: you said, popping in your mouth, breaking down, making that

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Speaker 1: sonic boom, and telling you that this is something that's

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Speaker 1: really fresh. It's a fresh produce, it's not rotting on

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Speaker 1: its way out, and it's not harmful. So even something

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Speaker 1: like that, that tiny little detail is being processed. Yeah,

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Speaker 1: that's why we love crunchy things. That's why people can

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Speaker 1: eat potato chips all day because that the crunt, even

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Speaker 1: though the potato chip itself is horrible for you, the

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Speaker 1: crunch is communicating with your primordial wiring and you're thinking

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Speaker 1: off fresh food, fresh food, fresh food as you can't stop,

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Speaker 1: you know, popping them as you layer on processed food

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Speaker 1: after processed food into your mouth. Yeah, I mean it,

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Speaker 1: And it really gets into wine. Texture is so important food.

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Speaker 1: In our three D Printing episode, actually part two of

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Speaker 1: the three D episode three D Printing Episode, I believe,

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Speaker 1: we talked about the challenges, some of the challenges of

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Speaker 1: printing food and how they've basically sort of U tabled

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Speaker 1: the physical printing until they can get the taste sensations right.

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Speaker 1: But like that would be one of the big challenges

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Speaker 1: making sure that you have the right array of Christmas

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Speaker 1: and UH and other textures. It's why for me, sushi

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Speaker 1: is so amazing because you have you can you have

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Speaker 1: so many different textures going on in the food product.

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Speaker 1: But it's not just the taste but the the textual

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Speaker 1: It's not just the taste but the the texture as

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Speaker 1: you experience as you eat it. Yeah, and UH there's

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Speaker 1: a great chapter that's sort of tangential here, but it

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Speaker 1: talks about pet food. Oh god, that is an amazing chapter. Yeah,

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Speaker 1: and it talks about the palatants that are added to Essentially,

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Speaker 1: the palatants are what make it enticing to cats and dogs. Yeah,

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Speaker 1: it's like a liquid layer, or in some cases it's

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Speaker 1: powdered on. And one of the guys that she talks to,

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Speaker 1: he was previously in the uh the Cheetos business, I think,

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Speaker 1: or the Frito's one of the ohs of chips where

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Speaker 1: of course you have a standard sort of corn mush

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Speaker 1: dried husk of a thing, but then it's coated with

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Speaker 1: with some sort of delicious dust or or or liquid

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Speaker 1: to make it into a NonStop snacks and station, right,

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Speaker 1: So they get the texture first. They get the texture first.

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Speaker 1: And if you just eat the un h just a

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Speaker 1: naked cheeto, then it's it's gonna have no flavor. It's

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Speaker 1: just like eating cardboard, but you put the flavor on

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Speaker 1: it and then people can't resist it. And it's the

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Speaker 1: same thing with pet food. And I think it's so

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Speaker 1: interesting that it goes back to this idea of our

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Speaker 1: brain clocking the physics again of the food, like it

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Speaker 1: is the food ripe? Is the is the fruit good?

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Speaker 1: Is the is the produce fresh? Is it going to

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Speaker 1: make that sonic boom that my brain knows is healthy?

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Speaker 1: And then somehow that sort of got warped into the

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Speaker 1: processed food landscape. Yeah. That chapter has been one of

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Speaker 1: my favorites that I've I've read in the book thus

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Speaker 1: far it um because it also helps sort of show

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Speaker 1: how every animal lives in a in a different sense

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Speaker 1: world um, and how silly it is to apply human

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Speaker 1: or even individualized human taste expectations to other things. For instance,

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Speaker 1: the palatant for cat food that Mary Roach tastes. She says,

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Speaker 1: it basically has no flavor, but it's the but it's

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Speaker 1: the flavor coating that drives cats bananas. So the thing

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Speaker 1: that cats love tasting the most, we can't even really perceive,

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Speaker 1: which is funny when you think about those I think

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Speaker 1: it's fancy feasts as commercials where they serve up um

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Speaker 1: the meal to a big, white, fluffy cat in a

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Speaker 1: crystal bowl. You know, we can't help it project on.

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Speaker 1: You know that cat, like you want fifteen different flavors,

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Speaker 1: you want choices, and and no, cats don't want choices,

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Speaker 1: as she points out at as cat owners can can

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Speaker 1: also attest to cats don't want I want it mixed up.

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Speaker 1: They want the same thing. Even domestic cats that are

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Speaker 1: eating uh, wild animals. Marry Roach points out that they

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Speaker 1: tend to be either burgers or ouncers um and that

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Speaker 1: helps to dictate what their preferences and food choices, right, yeah, exactly. Uh.

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Speaker 1: And then to your point too, I mean, the whole

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Speaker 1: thing about the dog food cat food industry is you're

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Speaker 1: selling a product for animals, but you're selling it to humans.

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Speaker 1: So you have to find that that that crossover between

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Speaker 1: the two taste. You have to find stuff that smells

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Speaker 1: gross enough that dogs love it, but not so gross

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Speaker 1: that humans don't want to be around it. You have

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Speaker 1: to market to humans who want the best healthy food

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Speaker 1: for their for their pet, that that that have it

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Speaker 1: in their mind that they need a steak dinner when

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Speaker 1: really they just want to eat the delicious guts out

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Speaker 1: of something. Or on the other side of that, where

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Speaker 1: there's vegetarian kibble available for cats and dogs, when in fact,

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Speaker 1: especially for a cat, you know, the diet is a

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Speaker 1: meat based carnivore o G carnivore. They don't want veggies,

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Speaker 1: and you know they'll nibble on a little wheat grass

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Speaker 1: when they need a vomit. But that's about it. But

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Speaker 1: it's really interesting to see it from this side, the

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Speaker 1: marketing side, in the psychological side. Um. One of my

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Speaker 1: other favorite chapters that Mary Rich has is sort of

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Speaker 1: an Ode to Saliva. Yes, And I thought that was

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Speaker 1: wonderful because really it is a big player, not just

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Speaker 1: in breaking down our food but in other ways, and

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Speaker 1: so I wanted to talk about that a little bit. Okay,

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Speaker 1: so another really great chapter that Mary Rich has is

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Speaker 1: basically an Ode to Saliva, and I'm glad that she

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Speaker 1: has this chapter. Because there's so much going on in

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Speaker 1: your saliva. And we had touched on it briefly when

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Speaker 1: we talked about regurgitation celebration and we talked about vultures,

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Speaker 1: but it is an amazing substance. Yeah, so yeah, we're

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Speaker 1: talking about spit here, of course, and as as everyone knows,

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Speaker 1: spit is not just water. I mean, it's nine pcent water,

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Speaker 1: but there's some other important things going on, and it's

426
00:22:46,160 --> 00:22:47,920
Speaker 1: you know, think about it, like, you know, what is

427
00:22:47,960 --> 00:22:51,080
Speaker 1: it for? Is it? It's not just a matter of

428
00:22:51,160 --> 00:22:54,840
Speaker 1: keeping your mouth wet. It's also about getting the food wet,

429
00:22:55,280 --> 00:22:57,399
Speaker 1: breaking down the food a little bit in your mouth

430
00:22:57,720 --> 00:23:01,320
Speaker 1: before it goes down. Basically, it's involved in creating the

431
00:23:01,400 --> 00:23:05,480
Speaker 1: bullus h. So again think back to the human body

432
00:23:05,560 --> 00:23:09,719
Speaker 1: is the meat machine that must transform other matter into energy.

433
00:23:10,040 --> 00:23:12,800
Speaker 1: So it has smelled the food and found it appetizing.

434
00:23:13,560 --> 00:23:16,360
Speaker 1: It has tasted the food and found it appetizing. So

435
00:23:16,480 --> 00:23:18,440
Speaker 1: the next step, of course, is to chew it up,

436
00:23:18,520 --> 00:23:21,359
Speaker 1: break it down into smaller pieces, get it all nice

437
00:23:21,359 --> 00:23:25,080
Speaker 1: and wet and mucky, and transform it into a package

438
00:23:25,119 --> 00:23:28,399
Speaker 1: that can then be sent down the gut highway. And

439
00:23:28,440 --> 00:23:31,360
Speaker 1: this is the bullus right, this ball of food, this

440
00:23:31,560 --> 00:23:37,320
Speaker 1: massive masticated mess, masticated meat putting. Yeah, especially with the hegas. Right.

441
00:23:37,680 --> 00:23:41,159
Speaker 1: So what I love about what it's made up of

442
00:23:41,320 --> 00:23:44,639
Speaker 1: is that it's just so wildly different. So, yes, it

443
00:23:44,760 --> 00:23:48,760
Speaker 1: is mostly water, but you do have electrolytes, you have

444
00:23:48,920 --> 00:23:53,520
Speaker 1: antibacterial compounds, enzymes, which we'll talk about, and then muse

445
00:23:53,600 --> 00:23:56,439
Speaker 1: and mucus. Really, and the reason why you have this

446
00:23:56,560 --> 00:23:59,119
Speaker 1: mucus in your saliva or this mucin is because you

447
00:23:59,160 --> 00:24:01,639
Speaker 1: need it to be viscus unit to be able to

448
00:24:01,680 --> 00:24:05,320
Speaker 1: travel well, because it can then deliver all of those

449
00:24:05,359 --> 00:24:09,080
Speaker 1: flavors and um bits and morsels of your food to

450
00:24:09,200 --> 00:24:12,680
Speaker 1: your tongue to give it again that the sort of

451
00:24:12,800 --> 00:24:15,600
Speaker 1: um landscape that it needs to tell your brain. Hey,

452
00:24:15,640 --> 00:24:17,200
Speaker 1: this is what this is, because if you had a

453
00:24:17,240 --> 00:24:20,399
Speaker 1: dry tone, you wouldn't be able to taste anything essentially, Sorry,

454
00:24:20,400 --> 00:24:22,680
Speaker 1: I was thinking about my tongue. Is it sets there?

455
00:24:24,680 --> 00:24:27,440
Speaker 1: Let me tell you about other I think superhero properties

456
00:24:27,480 --> 00:24:30,280
Speaker 1: of saliva. It helps to return pH levels to normal

457
00:24:30,400 --> 00:24:32,760
Speaker 1: in your mouth. And that's really important because of course

458
00:24:32,760 --> 00:24:34,760
Speaker 1: you've got enamel on your teeth. You don't want it

459
00:24:34,760 --> 00:24:37,199
Speaker 1: to be eaten away by something. So let's say that

460
00:24:37,280 --> 00:24:40,720
Speaker 1: you drank something like orange juice, which is very acidic,

461
00:24:40,720 --> 00:24:42,919
Speaker 1: and the pH bubbles are high, and you drank it,

462
00:24:43,320 --> 00:24:47,560
Speaker 1: you know, morning, noon and night, couldn't get enough of it. Um. Thankfully,

463
00:24:47,600 --> 00:24:50,960
Speaker 1: when you do that, the saliva actually increases and it

464
00:24:51,040 --> 00:24:53,639
Speaker 1: helps to reduce that pH level and make it safe

465
00:24:53,680 --> 00:24:56,920
Speaker 1: inside of your mouth for your teeth actually to exist

466
00:24:56,960 --> 00:25:00,399
Speaker 1: and just crumble away. Yeah, I mean it's a portant

467
00:25:00,400 --> 00:25:03,080
Speaker 1: really to give your your mouth a little meat time sometimes.

468
00:25:03,320 --> 00:25:04,920
Speaker 1: You know. By what I mean by that is you've

469
00:25:04,920 --> 00:25:07,600
Speaker 1: eaten breakfast, you've brust your teeth and all that. You know,

470
00:25:07,680 --> 00:25:09,880
Speaker 1: you've mouth washed, and you've given it's been thirty minutes

471
00:25:09,880 --> 00:25:11,879
Speaker 1: since you've had your mouth washed, and maybe even an

472
00:25:11,920 --> 00:25:14,440
Speaker 1: hour doesn't mean you need to jump right back into

473
00:25:14,440 --> 00:25:17,040
Speaker 1: snacks and then brush your teeth. Like, let your mouth

474
00:25:17,040 --> 00:25:20,200
Speaker 1: have a little this normal time to to sort of settle,

475
00:25:20,960 --> 00:25:24,600
Speaker 1: especially when you consider that your your mouth are actually

476
00:25:24,680 --> 00:25:29,920
Speaker 1: your parroted gland produces about three pints of saliva a day.

477
00:25:30,119 --> 00:25:35,360
Speaker 1: In sevent of that saliva is something called stimulated saliva,

478
00:25:35,640 --> 00:25:38,680
Speaker 1: so it's working over time, trying to break things down

479
00:25:38,680 --> 00:25:41,280
Speaker 1: for you. Yeah, it needs a little meat time. It's important. Stuff.

480
00:25:41,320 --> 00:25:44,320
Speaker 1: Don't just spit it on the train station, you know.

481
00:25:44,480 --> 00:25:47,280
Speaker 1: I was. That's another thing. If people aren't spitting gummed,

482
00:25:47,280 --> 00:25:50,399
Speaker 1: then they're just spitting. When yesterday a dude was on

483
00:25:50,440 --> 00:25:52,679
Speaker 1: the train and seated, train came to a stop. He

484
00:25:52,720 --> 00:25:54,520
Speaker 1: got up from his seat, went up to the doors

485
00:25:54,520 --> 00:25:56,680
Speaker 1: when they open, spit out of the train, and then

486
00:25:56,680 --> 00:25:58,639
Speaker 1: returned to a seat. Which, on one hand, he was

487
00:25:58,760 --> 00:26:01,840
Speaker 1: nice enough to spit out of the train at a stop,

488
00:26:01,880 --> 00:26:05,560
Speaker 1: but still it's like, how what needed out that bag? Well,

489
00:26:05,600 --> 00:26:07,960
Speaker 1: you know, it's interesting, and this comes up in Gulp

490
00:26:08,080 --> 00:26:10,440
Speaker 1: in the book, is that it is cultural. So if

491
00:26:10,480 --> 00:26:13,320
Speaker 1: you go to certain countries, they find it disgusting to

492
00:26:13,480 --> 00:26:16,280
Speaker 1: spit into a cloth because you know, let's say they're

493
00:26:16,280 --> 00:26:20,320
Speaker 1: trying to hawk up presumably some flem from their body

494
00:26:20,320 --> 00:26:22,560
Speaker 1: and spit that out. They think it's disgusting to keep

495
00:26:22,600 --> 00:26:24,840
Speaker 1: that in something, So why not just spit it out?

496
00:26:24,880 --> 00:26:27,919
Speaker 1: Why would you collect it in a vessel? Yeah, I guess,

497
00:26:28,160 --> 00:26:30,359
Speaker 1: And certainly people I see people that seem to think that.

498
00:26:30,440 --> 00:26:34,000
Speaker 1: On public transportation, they spit it just directly onto the tiles. Right.

499
00:26:34,000 --> 00:26:38,280
Speaker 1: They don't really have excuses because they're not a different country. Uh,

500
00:26:38,480 --> 00:26:40,240
Speaker 1: or maybe I don't know. Maybe they're from another country

501
00:26:40,240 --> 00:26:42,280
Speaker 1: and they think they're just doing the thing they're supposed

502
00:26:42,320 --> 00:26:44,439
Speaker 1: to do. The other thing I want to talk about

503
00:26:44,760 --> 00:26:46,960
Speaker 1: in terms of spit, and yes, don't just go spit

504
00:26:47,000 --> 00:26:49,840
Speaker 1: it everywhere, because it really is kind of like liquid gold. Um.

505
00:26:49,920 --> 00:26:52,159
Speaker 1: I mean, I guess it's very much too like like

506
00:26:52,800 --> 00:26:56,160
Speaker 1: we're mentioned in Cornet McCarthy in a recent podcast, read

507
00:26:56,160 --> 00:26:58,240
Speaker 1: a Court McCarthy book with a bunch of cowboys in it,

508
00:26:58,400 --> 00:27:01,359
Speaker 1: and people just spitting like crazy. Every every line of dialogue,

509
00:27:01,400 --> 00:27:04,240
Speaker 1: somebody spits. But every time they do that, these wonderful

510
00:27:04,400 --> 00:27:08,800
Speaker 1: enzymes are being released. And unless they're being used for

511
00:27:08,840 --> 00:27:11,440
Speaker 1: a purpose, they're just flattering to the ground, then these

512
00:27:11,560 --> 00:27:14,040
Speaker 1: enzymes aren't doing any well. Yeah, it's it's a waste

513
00:27:14,040 --> 00:27:17,439
Speaker 1: of of of important resources, which is why I like

514
00:27:17,760 --> 00:27:20,520
Speaker 1: in the Doune universe among the freeman, i'd like to

515
00:27:20,520 --> 00:27:22,879
Speaker 1: to spit. You know, that's a big deal if you're

516
00:27:22,880 --> 00:27:25,080
Speaker 1: gonna spit or or weep or something, because you're the

517
00:27:25,160 --> 00:27:28,440
Speaker 1: precious liquids you're leaving that well. Yeah, because the saliva

518
00:27:28,480 --> 00:27:32,359
Speaker 1: has anti clumping properties and that discourages bacteria from rounding

519
00:27:32,359 --> 00:27:35,320
Speaker 1: itself up and adhering to your teeth and gums and

520
00:27:35,320 --> 00:27:40,399
Speaker 1: creating colonies. And uh, it also is something that helps

521
00:27:40,480 --> 00:27:44,600
Speaker 1: to heal wounds a lot quicker. So you'll see again

522
00:27:44,600 --> 00:27:47,520
Speaker 1: in other cultures like for instance, in Greece, you'll see

523
00:27:47,560 --> 00:27:51,600
Speaker 1: someone sort of spit on their kids wound or um.

524
00:27:51,640 --> 00:27:54,880
Speaker 1: You know, it applies spit in other areas of use,

525
00:27:55,240 --> 00:27:59,280
Speaker 1: and that's because of getting these antimicrobial properties that it possesses.

526
00:27:59,400 --> 00:28:01,600
Speaker 1: Well you we men, And in a previous episode, I

527
00:28:01,640 --> 00:28:04,200
Speaker 1: believe it was the vulture vomit one about the studies

528
00:28:04,240 --> 00:28:07,720
Speaker 1: that are going into looking at mothers who choose their food,

529
00:28:07,760 --> 00:28:10,600
Speaker 1: human mothers who choose their food for their their their children.

530
00:28:10,880 --> 00:28:13,720
Speaker 1: And the idea there is that you're it's the spit,

531
00:28:13,760 --> 00:28:15,680
Speaker 1: it's the key to it. Well, yeah, you're the human

532
00:28:15,680 --> 00:28:19,120
Speaker 1: blender for them. But also you're coating something that could

533
00:28:19,200 --> 00:28:24,639
Speaker 1: be highly allergenic. Um, you're coating those proteins and with

534
00:28:24,680 --> 00:28:28,000
Speaker 1: that saliva and you're making less allergenic for the child.

535
00:28:28,520 --> 00:28:31,840
Speaker 1: So in a way it's protecting the child as well. Um.

536
00:28:31,920 --> 00:28:34,560
Speaker 1: But I wanted to I wanted to leave this area

537
00:28:34,800 --> 00:28:39,400
Speaker 1: of this topic by looking at our laundry detergent because

538
00:28:39,440 --> 00:28:42,240
Speaker 1: this is a great little tidbit that came up in

539
00:28:42,280 --> 00:28:45,280
Speaker 1: the book, and I thought it was great. Mary Roach

540
00:28:45,320 --> 00:28:49,680
Speaker 1: had said, Okay, if your saliva has enzymes like amylase,

541
00:28:49,960 --> 00:28:53,520
Speaker 1: which breaks down starches to sugars, lip a's which breaks

542
00:28:53,520 --> 00:28:57,680
Speaker 1: down fats, and proteas which breaks down protein, that sounds

543
00:28:57,720 --> 00:29:00,880
Speaker 1: a lot like what's going on in your laundry and

544
00:29:00,920 --> 00:29:04,120
Speaker 1: your laundry detergent. And she did confirm that, in fact,

545
00:29:04,560 --> 00:29:08,360
Speaker 1: two of these are actually used in laundry detergent. And

546
00:29:08,400 --> 00:29:11,960
Speaker 1: she says that laundry detergent is essentially a digestive tract

547
00:29:12,040 --> 00:29:16,680
Speaker 1: in a box. So powerful is that saliva. Wow. I'm

548
00:29:16,680 --> 00:29:19,600
Speaker 1: not suggesting everybody just starts spinning into the washing machines now,

549
00:29:20,480 --> 00:29:21,680
Speaker 1: but you know, the next time you have a little

550
00:29:21,680 --> 00:29:23,760
Speaker 1: stain in your shirt, don't hesitate, you know, rub a

551
00:29:23,760 --> 00:29:26,840
Speaker 1: little spin into it. See what happens. All right, Well,

552
00:29:26,840 --> 00:29:29,840
Speaker 1: there you go. There is Ah, there's base camp for

553
00:29:29,920 --> 00:29:33,760
Speaker 1: the journey through the human body. Um, hopefully we will

554
00:29:33,560 --> 00:29:36,680
Speaker 1: we'll come back and continue this journey in future episodes

555
00:29:37,200 --> 00:29:38,840
Speaker 1: and uh and take you the rest of the way.

556
00:29:39,080 --> 00:29:42,320
Speaker 1: It only gets crazier from here. Alright. So when you

557
00:29:42,360 --> 00:29:45,160
Speaker 1: say crazy, I think you mean flatulence. Well, that's gonna

558
00:29:45,200 --> 00:29:48,240
Speaker 1: happen eventually, but there's always there's just a whole world.

559
00:29:48,280 --> 00:29:51,320
Speaker 1: It's a Lord of the rings Eska journey ahead of

560
00:29:51,360 --> 00:29:54,160
Speaker 1: it through the human body. All right, I'm look for it.

561
00:29:54,240 --> 00:29:56,920
Speaker 1: All right. Well, on that note, let's call over the

562
00:29:57,040 --> 00:30:01,680
Speaker 1: robot and get a little listener mail. All right, So

563
00:30:01,760 --> 00:30:04,320
Speaker 1: we are we're currently in As I am reading this,

564
00:30:04,440 --> 00:30:07,640
Speaker 1: we have received some emails regarding part one of the

565
00:30:07,680 --> 00:30:10,120
Speaker 1: Printer of the Gods episode, the three D Printer of

566
00:30:10,120 --> 00:30:13,360
Speaker 1: the Gods episode, but part two has not currently aired yet,

567
00:30:13,560 --> 00:30:16,160
Speaker 1: so the the emails that I have that respond to

568
00:30:16,200 --> 00:30:18,120
Speaker 1: that just bear in mind that they haven't heard part two.

569
00:30:18,240 --> 00:30:21,520
Speaker 1: So first, uh, I want to mention that we uh

570
00:30:21,520 --> 00:30:24,600
Speaker 1: we heard from a listener of the name of Lease

571
00:30:25,120 --> 00:30:27,800
Speaker 1: Lease Rights in and says, hi, Robert and Julie, just

572
00:30:27,840 --> 00:30:30,360
Speaker 1: listen to your three D printing episode. It's interesting stuff,

573
00:30:30,480 --> 00:30:33,160
Speaker 1: some of which I really hadn't considered before. The Devon

574
00:30:33,200 --> 00:30:35,960
Speaker 1: Tess dress was amazing, and the potential for custom fitting

575
00:30:36,040 --> 00:30:38,520
Speaker 1: is very cool. I have a common in particular about

576
00:30:38,560 --> 00:30:41,360
Speaker 1: the article on Warhammer miniatures that Robert sided. I haven't

577
00:30:41,360 --> 00:30:44,040
Speaker 1: played Warhammer in particular, but I started playing d n D.

578
00:30:44,240 --> 00:30:48,280
Speaker 1: That's dungeons and dragons, uh for you novices out there

579
00:30:48,680 --> 00:30:50,440
Speaker 1: in the late nineteen seventies. And I worked in a

580
00:30:50,480 --> 00:30:52,920
Speaker 1: gaming store in the early to mid nineteen eighties, and

581
00:30:52,960 --> 00:30:55,480
Speaker 1: I feel pretty comfortable saying that the article missed the

582
00:30:55,480 --> 00:30:58,320
Speaker 1: point about miniatures. Not only have people always painted them,

583
00:30:58,360 --> 00:31:00,640
Speaker 1: there's always a long history of altar them, in some

584
00:31:00,680 --> 00:31:05,400
Speaker 1: cases resculpting them to amazing degrees um with files and

585
00:31:05,440 --> 00:31:08,640
Speaker 1: epoxy and in some cases blowtorches. We're talking about lead

586
00:31:08,640 --> 00:31:12,040
Speaker 1: miniatures here, not the resin which games works up uses today. True,

587
00:31:12,040 --> 00:31:14,120
Speaker 1: I don't know anyone who built one from scratch, but

588
00:31:14,160 --> 00:31:16,400
Speaker 1: there are all sorts of people who have unique miniatures

589
00:31:16,520 --> 00:31:19,120
Speaker 1: which don't resemble the base models at all. It's not

590
00:31:19,200 --> 00:31:22,480
Speaker 1: merely the game changer you portray it as, at least

591
00:31:22,520 --> 00:31:25,080
Speaker 1: in the field of miniature gaming. Likewise, as far as

592
00:31:25,080 --> 00:31:27,640
Speaker 1: customizing all sorts of things in the MySpace effect, I

593
00:31:27,680 --> 00:31:29,560
Speaker 1: think it's odd to assert that this begins and ends

594
00:31:29,560 --> 00:31:31,760
Speaker 1: with three D printing. All sorts of people can and

595
00:31:31,800 --> 00:31:34,200
Speaker 1: do customize off the rack clothing, for example, and have

596
00:31:34,280 --> 00:31:36,320
Speaker 1: done so for years. They're even people who make their

597
00:31:36,320 --> 00:31:38,600
Speaker 1: own clothing from scratch. You might say that three D

598
00:31:38,640 --> 00:31:40,880
Speaker 1: printing makes it easier to do that, but even without

599
00:31:40,920 --> 00:31:43,760
Speaker 1: ever actually having played with a three D printer cat file,

600
00:31:44,200 --> 00:31:46,320
Speaker 1: I'd be willing to bet it still takes skill and

601
00:31:46,360 --> 00:31:48,760
Speaker 1: patience and trial and error to get it right. Although

602
00:31:48,800 --> 00:31:51,080
Speaker 1: three D printing provides new and interesting materials to play

603
00:31:51,160 --> 00:31:53,560
Speaker 1: with and uh, and it may spark a fad in

604
00:31:53,640 --> 00:31:56,360
Speaker 1: really individual and funky clothing for a while, I find

605
00:31:56,360 --> 00:31:58,160
Speaker 1: it hard to think that it will usher in a

606
00:31:58,280 --> 00:32:01,040
Speaker 1: new era of mass individual expread and most of the

607
00:32:01,080 --> 00:32:03,040
Speaker 1: masses just don't want to put in that much work.

608
00:32:03,160 --> 00:32:05,600
Speaker 1: If they did, they wouldn't have waited for three D

609
00:32:05,680 --> 00:32:07,840
Speaker 1: printing to do it. What it will do is provide

610
00:32:07,880 --> 00:32:10,360
Speaker 1: a different type of outlet for that really small fraction

611
00:32:10,400 --> 00:32:12,520
Speaker 1: of the people who like to make and or customize

612
00:32:12,560 --> 00:32:15,720
Speaker 1: their stuff. Cool Well, some interesting thoughts are from from

613
00:32:15,800 --> 00:32:18,280
Speaker 1: Lease now. I do want to note that a Warhammer

614
00:32:18,320 --> 00:32:20,760
Speaker 1: article that i U I cited they do go into

615
00:32:20,760 --> 00:32:24,280
Speaker 1: the customization a little bit, because, certainly with with miniature

616
00:32:24,320 --> 00:32:27,720
Speaker 1: gaming today, and you know it's earlier days as well,

617
00:32:27,880 --> 00:32:30,560
Speaker 1: you'll have indige individuals who buy the miniature, and the

618
00:32:30,560 --> 00:32:34,959
Speaker 1: miniature at the very least comes unassembled and unpainted. So

619
00:32:35,040 --> 00:32:37,360
Speaker 1: there are various style choices are gonna come there. Especially

620
00:32:37,400 --> 00:32:40,560
Speaker 1: it has multiple parts, uh like likewise, you can then

621
00:32:40,640 --> 00:32:42,800
Speaker 1: do various things to it. You can use some uh,

622
00:32:43,120 --> 00:32:46,560
Speaker 1: some putty, some uh some various other materials to change

623
00:32:46,560 --> 00:32:49,280
Speaker 1: it and make it into the thing you want. Customization,

624
00:32:49,520 --> 00:32:51,479
Speaker 1: so that that's uh to our point, that is an

625
00:32:51,480 --> 00:32:55,000
Speaker 1: important part of a miniature hobbyists. But all and also

626
00:32:55,960 --> 00:32:58,120
Speaker 1: it's again worth noting that yes, we do have the

627
00:32:58,200 --> 00:33:02,760
Speaker 1: ability to alter are our products already you can You

628
00:33:02,800 --> 00:33:05,040
Speaker 1: can buy clothing off the rack and then alter them

629
00:33:05,040 --> 00:33:06,840
Speaker 1: if you have the skill set to do it. But

630
00:33:07,200 --> 00:33:09,120
Speaker 1: I still think it's gonna it's gonna change things. But

631
00:33:09,160 --> 00:33:11,479
Speaker 1: we'll see how it goes. But most of the sources

632
00:33:11,480 --> 00:33:13,440
Speaker 1: I was looking at, maybe they were overselling the idea

633
00:33:13,440 --> 00:33:15,880
Speaker 1: in some cases, but I think it really a big

634
00:33:15,960 --> 00:33:17,760
Speaker 1: game changers and I think it's it was a good

635
00:33:17,800 --> 00:33:20,800
Speaker 1: analogy for for looking at the macro and micro of

636
00:33:21,240 --> 00:33:23,840
Speaker 1: its abilities to change the sort of objects we put

637
00:33:23,880 --> 00:33:27,400
Speaker 1: out in the world. That's just me talking from my

638
00:33:27,440 --> 00:33:30,840
Speaker 1: allergy medicine. There we cool. I also want to mention

639
00:33:31,040 --> 00:33:33,160
Speaker 1: we we did receive at least one comment from someone

640
00:33:33,200 --> 00:33:37,000
Speaker 1: who wasn't sure exactly where we stood on this whole

641
00:33:37,560 --> 00:33:40,160
Speaker 1: exchange of ideas that we see on the Internet, and

642
00:33:40,160 --> 00:33:44,480
Speaker 1: we'll be printed. So we brought intellectual property just as

643
00:33:44,960 --> 00:33:50,200
Speaker 1: an idea that here's another way in which intellectual property

644
00:33:50,240 --> 00:33:54,360
Speaker 1: has not been defined just such a degree that you

645
00:33:54,480 --> 00:33:56,680
Speaker 1: might have some people who were taking advantage of it.

646
00:33:56,760 --> 00:33:59,520
Speaker 1: Maybe not, We don't know. It's just a question mark. Yeah.

647
00:33:59,520 --> 00:34:01,480
Speaker 1: I mean, that's the thing about freedom is that you

648
00:34:01,720 --> 00:34:03,960
Speaker 1: freedom gives you the power to create things. It also

649
00:34:04,040 --> 00:34:06,720
Speaker 1: has it gives you the ability to u do some

650
00:34:06,720 --> 00:34:09,879
Speaker 1: some less advantageous things. And the example I was making

651
00:34:10,120 --> 00:34:13,440
Speaker 1: the podcast was that certainly with the Internet now you

652
00:34:13,480 --> 00:34:16,359
Speaker 1: can go out and you can steal something that is

653
00:34:16,480 --> 00:34:20,759
Speaker 1: somebody's pretty solid intellectual property. And then if we have

654
00:34:21,000 --> 00:34:23,200
Speaker 1: with with the age of three D printers, we'll be

655
00:34:23,239 --> 00:34:25,759
Speaker 1: able to steal a physical object more or less. So

656
00:34:25,800 --> 00:34:27,200
Speaker 1: that was sort of the analogy we were making. But

657
00:34:27,239 --> 00:34:30,880
Speaker 1: certainly not every form of sharing on the Internet is

658
00:34:31,000 --> 00:34:34,080
Speaker 1: UH is stealing just right, And I think that we're

659
00:34:34,080 --> 00:34:35,719
Speaker 1: still at a point where we're trying to figure out

660
00:34:35,760 --> 00:34:38,239
Speaker 1: what is stealing, what is sharing, what is fair use

661
00:34:38,880 --> 00:34:41,440
Speaker 1: and UH, as we had pointed out thinking the podcast

662
00:34:41,480 --> 00:34:46,880
Speaker 1: before oftentimes technologies way ahead of those sort of issues. Anyway, cool,

663
00:34:46,920 --> 00:34:49,440
Speaker 1: and then I have just a three quick uh Facebook

664
00:34:49,640 --> 00:34:52,919
Speaker 1: comments I wanted to read. This person comes from Meg Mega, says,

665
00:34:52,960 --> 00:34:55,200
Speaker 1: listening to the three D Printer podcasts while it work

666
00:34:55,520 --> 00:34:58,400
Speaker 1: as a miniature painter for Privateer Press, this is the

667
00:34:58,400 --> 00:35:00,800
Speaker 1: first podcast I've listened to it work that's been relevant

668
00:35:00,840 --> 00:35:03,240
Speaker 1: to my job. Looking forward to hearing more from you guys.

669
00:35:03,719 --> 00:35:06,839
Speaker 1: We also heard from uh from Critter. I don't think

670
00:35:06,840 --> 00:35:08,880
Speaker 1: this is Critter Jones, unless Critter Jones has a new

671
00:35:08,960 --> 00:35:11,960
Speaker 1: last name, so but maybe we have two listeners name Critter.

672
00:35:12,000 --> 00:35:15,319
Speaker 1: Either way, I like that Critter writes and says Hi,

673
00:35:15,440 --> 00:35:17,360
Speaker 1: Robert and Julie. I just listened to the interview with

674
00:35:17,400 --> 00:35:19,920
Speaker 1: Neil deGrasse Tyson and it blew my mind. I just

675
00:35:20,000 --> 00:35:22,440
Speaker 1: love hearing him talk, and so many of the questions

676
00:35:22,440 --> 00:35:24,640
Speaker 1: were in the realm of what if Uh, it was

677
00:35:24,640 --> 00:35:28,080
Speaker 1: interesting to hear him take them on. He's so intellectually honest.

678
00:35:28,440 --> 00:35:31,800
Speaker 1: I thoroughly enjoyed the episode. Please have more scientific guests

679
00:35:31,800 --> 00:35:33,759
Speaker 1: on as often as you can. I'd love to hear

680
00:35:33,800 --> 00:35:37,439
Speaker 1: you speak with Brian Cox, certainly perhaps about the dark

681
00:35:37,440 --> 00:35:41,000
Speaker 1: matter energy issue. And Oliver sacks Allah lepre con hallucinations.

682
00:35:41,040 --> 00:35:43,200
Speaker 1: I found them to be fascinating people to hear. Thanks

683
00:35:43,239 --> 00:35:46,640
Speaker 1: and keep up the mindful work. Well, thank you very much. Yeah. Actually,

684
00:35:46,719 --> 00:35:50,160
Speaker 1: we have an interview with Maria Roach on the books here,

685
00:35:50,280 --> 00:35:52,719
Speaker 1: so pretty soon we'll roll that out for you guys,

686
00:35:52,800 --> 00:35:54,560
Speaker 1: and we hope that you enjoy it as well. Yeah.

687
00:35:54,560 --> 00:35:56,840
Speaker 1: And if yeah, everyone continues to like the interviews and

688
00:35:56,840 --> 00:36:00,600
Speaker 1: they perform well, certainly we love talking to uh TO experts,

689
00:36:00,600 --> 00:36:02,560
Speaker 1: so we will will try to bring some more on

690
00:36:02,600 --> 00:36:06,080
Speaker 1: the podcast and maybe some video stuff as well. And

691
00:36:06,120 --> 00:36:08,759
Speaker 1: finally we heard from Chuck and Chuck and responding to

692
00:36:08,800 --> 00:36:11,960
Speaker 1: the three D printer says, no, not Josh and Chuck.

693
00:36:12,000 --> 00:36:15,120
Speaker 1: It's different, Chuck. There are more Chucks us, just as

694
00:36:15,120 --> 00:36:19,000
Speaker 1: there are more critters out there. Chuck says, cool episode, guys,

695
00:36:19,200 --> 00:36:22,560
Speaker 1: but please get the firearms terminology right. Unless you were

696
00:36:22,600 --> 00:36:26,239
Speaker 1: talking about black powder pistols, all guns are semi automatic.

697
00:36:26,520 --> 00:36:29,000
Speaker 1: I think the term you wanted to refer to was

698
00:36:29,040 --> 00:36:31,759
Speaker 1: fully automatic. It's a difference between pulling the trigger and

699
00:36:31,800 --> 00:36:34,840
Speaker 1: firing one round and pulling the trigger and firing multiple rounds.

700
00:36:34,880 --> 00:36:38,279
Speaker 1: That totally was not Chuck Bryant. Yeah, no, actually, thank

701
00:36:38,320 --> 00:36:41,439
Speaker 1: you for the distinction. That's really important totally. Uh So,

702
00:36:42,040 --> 00:36:44,640
Speaker 1: there you have it. A little listener mail there. We

703
00:36:44,680 --> 00:36:47,000
Speaker 1: think you think the robot as always for bringing them

704
00:36:47,000 --> 00:36:49,080
Speaker 1: over to us, and if you would like to reach

705
00:36:49,080 --> 00:36:52,720
Speaker 1: out to us and share your thoughts on the mouth,

706
00:36:52,920 --> 00:36:57,920
Speaker 1: on the tongue, on taste, on how cat's taste haagus um,

707
00:36:57,960 --> 00:37:00,120
Speaker 1: anything we talked about in this episode, let us know.

708
00:37:00,600 --> 00:37:02,440
Speaker 1: You can find us on Facebook and Tumbler. We are

709
00:37:02,440 --> 00:37:04,480
Speaker 1: Stuff to Blow your Mind on both of those. You

710
00:37:04,520 --> 00:37:07,480
Speaker 1: can find us on Twitter, where our handles blow the mind,

711
00:37:07,800 --> 00:37:10,400
Speaker 1: and be sure to visit our new website. We have

712
00:37:10,480 --> 00:37:14,200
Speaker 1: a website at www dot stuff to Blow your Mind

713
00:37:14,440 --> 00:37:17,279
Speaker 1: dot com, and you can always stop us online at

714
00:37:17,320 --> 00:37:26,040
Speaker 1: blow the Mind at Discovery dot com. For more on

715
00:37:26,080 --> 00:37:28,840
Speaker 1: this and thousands of other topics, visit how stuff works

716
00:37:28,840 --> 00:37:35,120
Speaker 1: dot com