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Foods That Originally Looked Totally Different · Be Amazed

• 0:00
  [SPEAKER_00]: I love food, breakfast, the leavensies, lunch, afternoon tea, snacks, supper, dinner, dessert, midnight snacks, I've had them all.
• 0:11
  [SPEAKER_00]: But in all my eating, I've never snapped ass myself about the history of food.
• 0:16
  [SPEAKER_00]: For example, we're bananas always shaped so funny.
• 0:19
  [SPEAKER_00]: We're Thanksgiving turkey's always so large.
• 0:22
  [SPEAKER_00]: Did cucumbers used to look like horrifying green spiders?
• 0:25
  [SPEAKER_00]: Well, get ready because I'm about to answer all three of those questions and more.
• 0:30
  [SPEAKER_00]: As we take a look at foods that used to look totally unrecognizable,
• 0:48
  [SPEAKER_00]: Catch up!
• 0:48
  [SPEAKER_00]: It's the most American tomato based sauce there is.
• 0:51
  [SPEAKER_00]: Love done hot dogs, burgers, fries, pizza, mac and cheese?
• 0:56
  [SPEAKER_00]: Waffles?
• 0:58
  [SPEAKER_00]: Well, despite its patriotic appearance, catch up isn't actually American.
• 1:02
  [SPEAKER_00]: In fact, it predates the USA by over 1,000 years.
• 1:06
  [SPEAKER_00]: This story of catch up begins in ancient China and approximately 300 BCE.
• 1:11
  [SPEAKER_00]: There, the Chinese created a kind of saucy paste from salted fermented fish guts and anchovies.
• 1:18
  [SPEAKER_00]: While the popularity of this piece would rise and fall over the centuries, it's exact method of preparation would change.
• 1:25
  [SPEAKER_00]: It eventually gained the name, Kichyap, or Kichu, meaning fish sauce.
• 1:30
  [SPEAKER_00]: This sauce made its way to Europe in the 18th century and quickly became popular.
• 1:36
  [SPEAKER_00]: Local chefs were eager to capitalize on this new trend, but there was a problem.
• 1:41
  [SPEAKER_00]: They couldn't figure out how it was made.
• 1:49
  [SPEAKER_00]: At one point uphill, white version of the sauce using Elderflower and Chobies Nutmeg and Horish Rattish became popular.
• 1:56
  [SPEAKER_00]: Another used shallots and mushrooms as its base, later becoming known as Mushroom Catchup, which is still made and used today.
• 2:04
  [SPEAKER_00]: There was even a sweet and spicy pudding catchup at one point.
• 2:07
  [SPEAKER_00]: However, the first tomato catchup recipe came from horticulturist James Meas in 1812.
• 2:13
  [SPEAKER_00]: It wasn't popular though, probably because they were using Colt-Harr, a substance that's poisonous to humans, to deepen the red color.
• 2:21
  [SPEAKER_00]: The modern ketchup only began to take off in 1904 when the Hines Company decided to finally create a tomato-based recipe that didn't include poison.
• 2:31
  [SPEAKER_00]: And I'm glad they did, because I'd drown my fries and ketchup even if it was radioactive.
• 2:37
  [SPEAKER_00]: strawberries are one of the most popular fruits in the world with an estimated 10 million tons grown every year.
• 2:43
  [SPEAKER_00]: Despite how recognizable they are today, however, strawberries once look completely different.
• 2:49
  [SPEAKER_00]: Several thousand years back, rather than being bright red, strawberries were white.
• 2:53
  [SPEAKER_00]: They were also larger and more acidic, which apparently gave them a pineapple-like smell and taste.
• 2:59
  [SPEAKER_00]: These strawberry forebears aren't extinct though, they're called Purinberries, and still grow and selects out the American farms today.
• 3:07
  [SPEAKER_00]: These early strawberries were originally cultivated by the Mapuche people near modern-day Argentina and Chile.
• 3:15
  [SPEAKER_00]: While the exact date of their domestication isn't known, the Muppu J. have history in the area dating back to around 600 CE.
• 3:23
  [SPEAKER_00]: And that's where they started, how did they make it over to Europe?
• 3:26
  [SPEAKER_00]: Simple, fruit spies.
• 3:29
  [SPEAKER_00]: In 1714, a French spy visiting South America smuggled a number of these pale pure and berries back to Europe.
• 3:36
  [SPEAKER_00]: eager to cash in on a potential new fruit trend, these stolen berries were cross-bred with the smaller Virginia or wild strawberry, which grow along the North African coast to create the larger bright red strawberry we know today.
• 3:49
  [SPEAKER_00]: In an unfortunate an ironic twist our strawberries then journeyed back to South America where they overtook an eventually supplanted the pure and berry making the original much harder to come by.
• 4:01
  [SPEAKER_00]: It's always bittersweet when a child outshines their parent, especially when their parent tastes like pineapple.
• 4:08
  [SPEAKER_00]: And on that topic, pineapple.
• 4:10
  [SPEAKER_00]: These oddly shaped fruits are loaded with antioxidants, nutrients, and it's fine on pizza.
• 4:16
  [SPEAKER_00]: It's not great, okay, but it's fine.
• 4:19
  [SPEAKER_00]: You know, it's also not great about pineapples though, how big, prickly, and difficult they are.
• 4:24
  [SPEAKER_00]: What gives pineapples, I just want to get it your juicy goodness.
• 4:28
  [SPEAKER_00]: Well, believe it or not, pineapples were once even less friendly.
• 4:32
  [SPEAKER_00]: That's because their origins can be traced back to the Central American, Romelia Penguin Plan, which bears the tiny Ponella fruit.
• 4:41
  [SPEAKER_00]: This little fella is believed to be the progenitor of the pineapple, and boy is it one fickle fruit.
• 4:47
  [SPEAKER_00]: You know how pineapples can give you a tingly tongue if you eat too much?
• 4:51
  [SPEAKER_00]: While a single penyella can be an edible sour, to the point where it's advised you dilute it down with water if you want to eat it.
• 4:59
  [SPEAKER_00]: Another possible ancestry of the modern pineapple is the much smaller Ananas commoses on a soldus, which is sometimes called the Squat Pineapple.
• 5:08
  [SPEAKER_00]: These thorny fruits are much smaller and are more bitter than the common pineapple, and still grow in pair of way in Brazil today.
• 5:15
  [SPEAKER_00]: Whether derived from the poignella or squad pineapple, we obviously bred the fruit to be larger and chunkier over the centuries so we can enjoy even more of its nutritious flesh.
• 5:26
  [SPEAKER_00]: Whatever the root of our beloved modern pineapple is, it branched off in a few interesting directions.
• 5:31
  [SPEAKER_00]: For example, a brother of the pineapple is the Ananas-Britatus, which resembles the common pineapple, but is bright red.
• 5:39
  [SPEAKER_00]: What's more, despite its similar appearance, this red pineapple apparently has perfectly edible skin.
• 5:44
  [SPEAKER_00]: I wonder what that tastes like on a pizza.
• 5:48
  [SPEAKER_00]: Carrots famously boast a bright orange color that's unique among vegetables.
• 5:52
  [SPEAKER_00]: What's that, you say?
• 5:53
  [SPEAKER_00]: Pumpkins are also orange?
• 5:55
  [SPEAKER_00]: Well, pumpkins are technically fruit-choo-full!
• 5:59
  [SPEAKER_00]: Internet man wins again.
• 6:01
  [SPEAKER_00]: In all seriousness though, as Kenny Wendon named one thing about carrots and most folks are saying, they're orange, but believe it or not, that wasn't always the case.
• 6:10
  [SPEAKER_00]: Carrots used to come in all sorts of colors including dark purple, pale yellow, and bright white.
• 6:16
  [SPEAKER_00]: In fact, in some select farms across the world, multi-colored carrots are still grown today.
• 6:21
  [SPEAKER_00]: Carrots were first domesticated over 1,000 years ago in ancient Persia, while it's theorized they were mostly white.
• 6:28
  [SPEAKER_00]: This is because carrots primarily grow underground without much exposure to sunlight.
• 6:33
  [SPEAKER_00]: These early carrots were priced for their leaves which were used as flavorful herbs, much like parsley and coriander today.
• 6:39
  [SPEAKER_00]: The different colors of carrots were likely mutations that farmers kept alive to distinguish their crops from wild carrots.
• 6:47
  [SPEAKER_00]: So why are the vegetables almost entirely orange now?
• 6:50
  [SPEAKER_00]: One theory takes us back to the Netherlands in the 1500s.
• 6:54
  [SPEAKER_00]: At the time, the Dutch low countries were Spanish colonies ruled in Madrid.
• 6:59
  [SPEAKER_00]: William of Orange was a Dutch freedom fighter who led the charge for Dutch independence.
• 7:04
  [SPEAKER_00]: He also happened to be the Prince of Orange, which is a region in the South of France today.
• 7:09
  [SPEAKER_00]: As an increase in orange carrots has been attributed to that time period and region, it's believed that farmers and merchants began selling orange carrots as a sign of their support for Williams' fight.
• 7:21
  [SPEAKER_00]: Whether that story is true or not, however, the Orange Carid was definitely seen as a political symbol a few hundred years later.
• 7:28
  [SPEAKER_00]: You see, history eventually turned against House Orange in the late 18th century, and revolutionary saw the vegetable as a symbol of the family they despised.
• 7:37
  [SPEAKER_00]: They even tried to govern the exact shape a carac could take, less it be seen as too provocative.
• 7:43
  [SPEAKER_00]: By that point, however, the damage had been done, and orange carrots were everywhere.
• 7:48
  [SPEAKER_00]: Without vegetables could be so subversive.
• 7:52
  [SPEAKER_00]: Is there a funny or fruit in the banana?
• 7:54
  [SPEAKER_00]: It's a silly shape, you slip on it if you step on one and it's yellow.
• 7:58
  [SPEAKER_00]: The color of minions and emojis.
• 8:00
  [SPEAKER_00]: The funniest creations of the 21st century if memes are anything to go by.
• 8:05
  [SPEAKER_00]: Anyway, bananas are believed to have been cultivated between 7,000 and 10,000 years ago, which has led some to call them the world's first fruit.
• 8:14
  [SPEAKER_00]: These proto-nanners first began popping up around Indonesia, the Philippines, and New Guinea.
• 8:19
  [SPEAKER_00]: And we're brought to Europe as early as 327 BCE by Alexander the Great, who first saw them in India.
• 8:26
  [SPEAKER_00]: These bananas weren't like the bananas we know and love today, however.
• 8:29
  [SPEAKER_00]: They were smaller, payler, and absolutely filled with seeds.
• 8:33
  [SPEAKER_00]: Wait, seeds?
• 8:35
  [SPEAKER_00]: Yeah, bananas are technically berries, meaning they have seeds pulp and developed from the ovary of a flower.
• 8:41
  [SPEAKER_00]: as a fun bonus fact this means that raspberries aren't technically berries.
• 8:46
  [SPEAKER_00]: Go figure.
• 8:47
  [SPEAKER_00]: Anyway, over the centuries farmers have selectively bred bananas to be larger, brighter and without the multitudes of black seeds.
• 8:55
  [SPEAKER_00]: And many areas of the world, however, the older and less civilized version of the fruit can still be found growing in the wild.
• 9:01
  [SPEAKER_00]: The evolution of the banana doesn't end there, however.
• 9:04
  [SPEAKER_00]: Have you ever wondered why banana ice cream and candy have such a strong unusual flavor?
• 9:10
  [SPEAKER_00]: The reason is because the standard banana flavoring you find in certain products is based on an extinct banana.
• 9:16
  [SPEAKER_00]: Between 1850 and 1950, a strain of banana called the growing shell was a favorite across the world.
• 9:24
  [SPEAKER_00]: This strain of banana was high in Iso Amel, which we today associate with the candy banana flavor.
• 9:30
  [SPEAKER_00]: In the 1950s, however, a horrible banana virus decimated the world's grown Michelle market, leading the modern cabin dish banana to take its place.
• 9:39
  [SPEAKER_00]: and some parts of the world grow Michelle's survived and are still grown, and you can pick up a box for $97.
• 9:45
  [SPEAKER_00]: A towing CD Black Mushroom spending a hundred bucks on a banana.
• 9:51
  [SPEAKER_00]: Ah, there's nothing like enjoying a nice cold brew ski at the end of a long day.
• 9:55
  [SPEAKER_00]: You know what would make that beer even better though?
• 9:58
  [SPEAKER_00]: If it were filled with the decaying feathers and running flesh of a long dead bird!
• 10:04
  [SPEAKER_00]: delicious.
• 10:06
  [SPEAKER_00]: It may sound like I've just made that up, but Cockbear or Cockale was a real beer brewing method that was popular in 17th and 18th century England.
• 10:16
  [SPEAKER_00]: To make Cockbear, you place the carcass of a rooster into a cask of ale and left it to ferment.
• 10:21
  [SPEAKER_00]: Methods of perpetration did vary however, sorry, preparation, the idea of making this just feels like a crime.
• 10:30
  [SPEAKER_00]: Fancy or establishments would add chopped garlic raisins and spices in with the chicken making a kind of disgusting beer soup.
• 10:38
  [SPEAKER_00]: Whether the rooster was cooked first or even defeathered seems to have been down to the preference of the chef, or a brewer?
• 10:45
  [SPEAKER_00]: Not sure which is more applicable there.
• 10:48
  [SPEAKER_00]: In some extreme cases the poor rooster was even placed in the casca live.
• 10:52
  [SPEAKER_00]: One more moderate surviving example involves defeathering and flaying a rooster seasoning it with garlic and cloves, then placing it in a canvas sack filled with ale for a week to nine days.
• 11:03
  [SPEAKER_00]: This recipe only produced a few flagans of ale but was on the fancier side for cockbears.
• 11:09
  [SPEAKER_00]: But why were people doing this to begin with?
• 11:12
  [SPEAKER_00]: Well, historians are in a hundred percent sure.
• 11:14
  [SPEAKER_00]: The general consensus is the beverage was believed to promote health and well-being, or even act as an effort easier, as an England roosters were seen as strong and barrel creatures.
• 11:25
  [SPEAKER_00]: Along the same line, some believe the drink may have been medicinal and thought to fight off the common gold.
• 11:30
  [SPEAKER_00]: Catbeard likely fell off in popularity as its supposed benefits became harder and harder to prove.
• 11:36
  [SPEAKER_00]: Still it gives me an idea, next time I'm feeling sick I'll skip the chicken soup and go straight for the chicken booze.
• 11:43
  [SPEAKER_00]: Cucumbers are snacks for cheaters, they're what's known as a negative calorie food meaning they sometimes require more calories to eat and digest than they actually contain.
• 11:53
  [SPEAKER_00]: That's why you often see veggies like cucumber, celery, and lettuce feature heavily in weight loss diets.
• 11:59
  [SPEAKER_00]: In my book if something doesn't give you severe chest pains and a feeling of uncomfortable
• 12:07
  [SPEAKER_00]: Well, maybe if I chow down on some ancient cucumbers, I'd feel the food pain I crave.
• 12:12
  [SPEAKER_00]: Two cumbers were first cultivated in West Asia around 3,000 years ago before making their way to Europe via the Silk Road.
• 12:19
  [SPEAKER_00]: These cucumbers were very different compared to those we know today.
• 12:22
  [SPEAKER_00]: They were rounder, shorter, and yes, covered in little spines.
• 12:27
  [SPEAKER_00]: These spines likely help protect against NSX as well as absorb moisture.
• 12:32
  [SPEAKER_00]: As you can probably guess, these made the fruits, and yes, they are fruits, a little irritating to prepare.
• 12:39
  [SPEAKER_00]: So that was the first trait we bred out of them, but interestingly not the last.
• 12:43
  [SPEAKER_00]: Yes, he in addition to being thorny little troublemakers, older cucumbers had much higher concentrations of cusher potassium.
• 12:51
  [SPEAKER_00]: This is the compound that adds the bitter flavor to the fruit, but also causes belching.
• 12:56
  [SPEAKER_00]: In addition to removing the spikes, farmers slowly began to breed and produce burplish cucumbers with less cusher potassium.
• 13:04
  [SPEAKER_00]: These gastro-friendly cucumbers were longer and thinner than their ancestors bearing the shape of modern cucumbers today.
• 13:11
  [SPEAKER_00]: Personally, I'm pretty happy they asked the spikes.
• 13:14
  [SPEAKER_00]: Can you imagine heading out for a relaxing day at the spa only for them to place slices of these over your eyes?
• 13:19
  [SPEAKER_00]: Ouch!
• 13:21
  [SPEAKER_00]: I shudder to think of where we would be without corn.
• 13:24
  [SPEAKER_00]: I mean, what will we eat during movies?
• 13:26
  [SPEAKER_00]: Are using our breakfast cereals, or serve, smothered in butter, roasted, to perfection?
• 13:32
  [SPEAKER_00]: I'm drooling just thinking about it.
• 13:34
  [SPEAKER_00]: Still, corn wasn't always so amicable.
• 13:37
  [SPEAKER_00]: In fact, it's early a sandcester was kind of a jerk.
• 13:40
  [SPEAKER_00]: This is Tiosente, or Xeomexicana, a central American grass that happens to be the grandpa of all modern corn.
• 13:48
  [SPEAKER_00]: Tiosente was first cultivated in what is now Mexico anywhere between 6,000 and 10,000 years ago.
• 13:55
  [SPEAKER_00]: with some theorizing it's name originally meant the grain of the gods.
• 13:59
  [SPEAKER_00]: If that's true, the gods have awful taste and grain.
• 14:03
  [SPEAKER_00]: Tioscentae resembles a tumourous, more emaciated version of the big bubbling corncobs we know in love today.
• 14:10
  [SPEAKER_00]: You might look at the Tioscentae and think, okay, there are a few kernels, but they look huge, that's not so bad, right?
• 14:17
  [SPEAKER_00]: Well, I hate to break it to you, but Tioscentae isn't going to give you mega-sized popcorn anytime soon.
• 14:23
  [SPEAKER_00]: That's because the kernels of the TioCente are contained in a hard outer shell, meaning you need to crack it open to get to the goods.
• 14:30
  [SPEAKER_00]: TioCente and corn are so different in fact that the leap between them was only recently discovered when the chrome zones of both plants were compared in a lab.
• 14:39
  [SPEAKER_00]: One scientist was later able to pop a teocentric kernel as if it were popcorn.
• 14:44
  [SPEAKER_00]: No word on the taster size though.
• 14:47
  [SPEAKER_00]: It's theorized that corn was selectively bred over thousands of years to increase the kernel size and removed teocentase difficult shell.
• 14:55
  [SPEAKER_00]: And boy my glad we did, and he'd to break my teeth on a barbecued teocente.
• 15:00
  [SPEAKER_00]: There's nothing like spending Thanksgiving with the relatives, right?
• 15:03
  [SPEAKER_00]: The Peaceful Conversation, the Quiet Gratitude, the strengthening of familial ties.
• 15:10
  [SPEAKER_00]: Yeah, right.
• 15:11
  [SPEAKER_00]: The only thing that makes the stupid hot-a-tarble is a great big juicy turkey.
• 15:16
  [SPEAKER_00]: Despite what many people believe, however, Turkey only solidified itself as that Thanksgiving protein of choice and the 1850s.
• 15:24
  [SPEAKER_00]: For most of the 18th century Thanksgiving dinner was far more likely to feature Venison or Goose as its centerpiece.
• 15:30
  [SPEAKER_00]: Even in the 1950s, a hundred years after Turkey caught on, the meat looked poultry compared to today.
• 15:36
  [SPEAKER_00]: Yeah, that was a smart joke.
• 15:40
  [SPEAKER_00]: In fact, our Thanksgiving turkeys are monsters compared to those just 60 years ago as farmers have been hard at work maximizing their products.
• 15:48
  [SPEAKER_00]: On average, turkeys have increased by a quarter of a pound per year since 1960.
• 15:54
  [SPEAKER_00]: Back then, the average turkey weighed just 15.1 pounds or about twice the weight of a house gap.
• 16:01
  [SPEAKER_00]: As of 2017, the average Turkey in America weighed over 30 pounds, that's twice the weight of a 1960s Turkey, and four times the weight of a housecat.
• 16:11
  [SPEAKER_00]: This monstrous Turkey progression is the result of selective breeding on the part of farmers who tend to breed their largest and plumpest birds.
• 16:19
  [SPEAKER_00]: And if you think turkeys are the only animals we've bred into monsters, think again.
• 16:24
  [SPEAKER_00]: The Belgian blue, for example, is an absolute beast of a cow, and was first bred in the 19th century as a means to produce as much beef as possible from a single half her.
• 16:34
  [SPEAKER_00]: Man, no wonder Americans back in the sixties looked so much, skinnier, eggplant.
• 16:40
  [SPEAKER_00]: Have you ever looked at an eggplant in thought, hey, that don't look like no-wigged me?
• 16:44
  [SPEAKER_00]: What gives?
• 16:46
  [SPEAKER_00]: Well, that's a fair assessment.
• 16:47
  [SPEAKER_00]: The reason for the bizarre nomenclature of this fruit stems from the fact that, hang on a minute, and heck plan is a fruit too?
• 16:55
  [SPEAKER_00]: Seriously?
• 16:56
  [SPEAKER_00]: Do vegetables even exist?
• 16:58
  [SPEAKER_00]: Sorry, I'm gonna get myself together.
• 17:01
  [SPEAKER_00]: The reason for the bizarre naming of the eggplants stems from the fact that Regina Eggplants, which still sometimes grow in the wild, are a pale, off-white and color, not too dissimilar to an egg.
• 17:11
  [SPEAKER_00]: Even today, eggplants still sometimes turn out white.
• 17:14
  [SPEAKER_00]: Furthermore, though, ancestral eggplants are much smaller and rounder in shape.
• 17:19
  [SPEAKER_00]: I'm pretty sure if I were around in the middle ages and saw one of these at a soon-and-met birds grew on vines.
• 17:26
  [SPEAKER_00]: Cultivation of the World Egg plan is thought to have begun over 2,000 years ago in India and China.
• 17:32
  [SPEAKER_00]: The fruit likely wasn't grown for eating however but for medicinal reasons, as the wild variation apparently carries a very bitter aftertaste that makes them unpleasant to eat.
• 17:41
  [SPEAKER_00]: So humans saw these pale bitter tiny plants and selectively bred them until they were bright, tasty and big.
• 17:48
  [SPEAKER_00]: As humanity desperately tried to manipulate eggplant evolution, the changing fruit made its way around the world.
• 17:54
  [SPEAKER_00]: First, the moors brought it to Europe in the 8th century, then in the 1500s it made its way to the Americas, though it wasn't popular over there.
• 18:02
  [SPEAKER_00]: Our meddling eventually increased the eggplant size along with its concentration of anthocyanins, which are pigmentation that give the eggplant its signature color.
• 18:11
  [SPEAKER_00]: By that point, the name it stuck, though.
• 18:14
  [SPEAKER_00]: I know the feeling.
• 18:15
  [SPEAKER_00]: You release one viral video back in 2015 and suddenly you're be amazed for life.
• 18:21
  [SPEAKER_00]: While I don't think let us as anyone's favorite vegetable, the plant still definitely has its uses.
• 18:27
  [SPEAKER_00]: It can be used to pat out a salad and is a great way to trick your body into thinking you are just eating 900 calories of fat and salt when you inhale a big Mac.
• 18:36
  [SPEAKER_00]: How can it be bad for you if there's green on it?
• 18:39
  [SPEAKER_00]: Still, the history of the Daisy plant, and yes, lettuce is in the same family as Daisy's, is interesting.
• 18:46
  [SPEAKER_00]: lettuce is believed to have been first cultivated some 2,500 years ago, which, if you've been paying attention, makes it a comparatively recent crop.
• 18:55
  [SPEAKER_00]: It was likely first domesticated somewhere in southwest Asia before spreading to the Mediterranean, where the climate really suited it.
• 19:03
  [SPEAKER_00]: However, unlike the big green balls we know today, the original lettuce, known then, as Latusa Sariola, was notably pointier.
• 19:12
  [SPEAKER_00]: This unusual shape is why the crop is often called the compass plant, as the leaves jut outwards like a compass.
• 19:18
  [SPEAKER_00]: It's also sometimes called a milkthistle, which is another cute name I'll explain later.
• 19:23
  [SPEAKER_00]: While some believe the plant was brought to the new world in the 15th century by Christopher Columbus, there actually isn't any evidence of the plant in the Americas until 1863.
• 19:33
  [SPEAKER_00]: The plant quickly grew in popularity due to its resilience and the fact it made for an easy garnisher side to most meals.
• 19:40
  [SPEAKER_00]: It was also partially used for medicinal purposes as small amounts of lack of tecarium can be extracted from the plant.
• 19:47
  [SPEAKER_00]: This is a Milky White fluid which explains the milk this on hand.
• 19:51
  [SPEAKER_00]: That caused a mild sedative effect and up until the 19th century was used as a treatment for everything from woping cough to kidney pain.
• 19:58
  [SPEAKER_00]: Over the centuries, however, the crabs used for garnish were bred to be larger, leafier, and overall provide more bang for your buck.
• 20:06
  [SPEAKER_00]: A shame, it would be cool if my big mat tripped out and clogged my arteries at the same time.
• 20:12
  [SPEAKER_00]: Thanks for listening to the podcast, we'll see you again next time you'll want to be amazed.