Latest / Stay Outta My Fridge / Food Labels Are Lying to You and Here's Why

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Food Labels Are Lying to You and Here's Why · Stay Outta My Fridge

• 0:00
  Speaker 1: All right, I need you to I need you to
• 0:03
  Speaker 1: do me a favor.
• 0:03
  Speaker 2: Real quick, think about the last thing that you ate.
• 0:08
  Speaker 2: No imagine finding out it's not.
• 0:11
  Speaker 1: Actually what you thought it was.
• 0:13
  Speaker 2: Yeah, that's the kind of episode that we're gonna do
• 0:16
  Speaker 2: today because I've got five food stories that sound completely
• 0:21
  Speaker 2: made up, but every single one of them is real.
• 0:24
  Speaker 2: I mean, we're talking a sandwich that might not even
• 0:27
  Speaker 2: be what it claims to be, ingredients you've one hundred
• 0:30
  Speaker 2: percent eaten without realizing, and one fast food decision that, honestly,
• 0:36
  Speaker 2: in my opinion, might have crossed the line. And I
• 0:39
  Speaker 2: promise you this, By the time that we get done
• 0:42
  Speaker 2: and through an even two story number three, you're either
• 0:46
  Speaker 2: gonna laugh for you're gonna start side eyeing your fridge
• 0:49
  Speaker 2: like it owes you some money. So grab a snack
• 0:52
  Speaker 2: and maybe check the label first. Always check the date,
• 0:55
  Speaker 2: because you never know how old it's been sitting in there.
• 0:57
  Speaker 2: And well, I say we maybe get right into the
• 1:00
  Speaker 2: Welcome back everybody to another edition of Street.
• 1:05
  Speaker 1: Design story time.
• 1:07
  Speaker 3: Just kidding.
• 1:08
  Speaker 2: That's what we do on Sundays where I travel all
• 1:10
  Speaker 2: across the place and you know, the county and everything,
• 1:13
  Speaker 2: and I find street names with history can find it
• 1:15
  Speaker 2: over on our well this channel here, this is Stay
• 1:19
  Speaker 2: Out of My Fridge, the longest running show on the
• 1:22
  Speaker 2: Beer Laws and Network, and well it's been ever revolving
• 1:27
  Speaker 2: co hosts because well the kids are busy.
• 1:29
  Speaker 1: Again this week.
• 1:30
  Speaker 2: Come to find out, when you have dance and basketball
• 1:33
  Speaker 2: and softball and more softball and more basketball and more
• 1:36
  Speaker 2: dance than.
• 1:37
  Speaker 1: Well, you don't exactly have a lot of time.
• 1:40
  Speaker 2: And when we're on the road a lot for whatever reason,
• 1:43
  Speaker 2: teenagers kids get a little extra cranky when they're tired.
• 1:46
  Speaker 1: So you're stuck with me.
• 1:48
  Speaker 2: But the good news is we got a co host
• 1:51
  Speaker 2: that's going to make an appearance throughout the episode.
• 1:54
  Speaker 1: And uh, I think you've.
• 1:55
  Speaker 2: Known them, you love them, Well maybe you love them,
• 1:57
  Speaker 2: but maybe you don't. But maybe an oh and maybe
• 2:00
  Speaker 2: a donuts. The one and only Luther Grimwood, Luther, what
• 2:03
  Speaker 2: is going on? Welcome to Uh, well, I guess welcome
• 2:07
  Speaker 2: back to Stay Out of My Fridge. I know you're
• 2:09
  Speaker 2: also the calls of the Triple T podcast that is
• 2:11
  Speaker 2: home right here, you know, shown home of I don't
• 2:16
  Speaker 2: know the right terminology, but on the Beard Laws Network.
• 2:21
  Speaker 3: Well you nailed it, or at least nailed it to
• 2:24
  Speaker 3: the fridge.
• 2:24
  Speaker 4: Right, Luther Grimwood is back in the house, and whether
• 2:27
  Speaker 4: folks love or just mildly tolerate him, he's here to
• 2:30
  Speaker 4: stir the pot or the fridge. And yeah, between triple
• 2:34
  Speaker 4: two and Beard laws, you got yourself a nice content sandwich.
• 2:37
  Speaker 4: So let's crack open the fridge and see what's fresh
• 2:40
  Speaker 4: this time.
• 2:41
  Speaker 2: Luther, you been drinking or you're tired or something, because
• 2:44
  Speaker 2: not only are you already referring to yourself and the
• 2:47
  Speaker 2: third person, which I think you do it because you
• 2:49
  Speaker 2: know it drives me nuts. You said triple two, which
• 2:51
  Speaker 2: is funny because it's triple T. And uh, you don't
• 2:54
  Speaker 2: stir a fridge.
• 2:56
  Speaker 1: Come on, man, are you good?
• 3:00
  Speaker 3: Oh you caught me. I must have been too busy
• 3:03
  Speaker 3: stirring imaginary pots and my brain just slipped to gear.
• 3:06
  Speaker 3: Triple T.
• 3:07
  Speaker 4: Julie noted no extra two is allowed, and yet I
• 3:10
  Speaker 4: promise I won't try to whisk a refrigerator anytime. Seeing
• 3:14
  Speaker 4: I'm good just keeping you on your toes. Let's rocket
• 3:17
  Speaker 4: no third person anticks this time.
• 3:19
  Speaker 1: Oh I'm on my toes. You don't worry about that.
• 3:21
  Speaker 2: Remember I coach, and I got a house full of kids.
• 3:23
  Speaker 2: I'm always on my toes. But either way, I just
• 3:27
  Speaker 2: real quick before we get into this, I would love
• 3:28
  Speaker 2: it if you guys took, you know, a couple of
• 3:30
  Speaker 2: minutes out of your day someday. Doesn't it to be
• 3:33
  Speaker 2: right now, but at some point, and just check out
• 3:35
  Speaker 2: the friends of the show. They mean a lot, to myself,
• 3:39
  Speaker 2: to Luther, everybody a part of the brand. And if
• 3:41
  Speaker 2: it wasn't for them, then you know, this show might
• 3:44
  Speaker 2: not be what it is today. So probably thinking, who
• 3:46
  Speaker 2: am I talking about? Well, if you've seen the show,
• 3:48
  Speaker 2: it's Lived Bearded of course, in my opinion, the best
• 3:50
  Speaker 2: beard brand in the world or beard company, and I'm
• 3:55
  Speaker 2: rocking the eighteen eighty cent today.
• 3:58
  Speaker 1: If you want to smell like me, or you want
• 3:59
  Speaker 1: to just up a.
• 4:00
  Speaker 2: Little bit and over to live Bearded that com You
• 4:03
  Speaker 2: guys can use code Beer laws if you'd like.
• 4:06
  Speaker 1: But no, what's cool, Luther.
• 4:07
  Speaker 2: They have a three hundred and sixty five day guarantee
• 4:09
  Speaker 2: that if you're not happy with your beard products.
• 4:11
  Speaker 1: They will make it right. Nobody else is doing that.
• 4:15
  Speaker 4: That's what I call a Beardy safety net. If only
• 4:18
  Speaker 4: life had a three six five day guarantee like, try
• 4:21
  Speaker 4: this parenting thing, return for a nap if not satisfied.
• 4:24
  Speaker 4: But hey, if live beard, it's got your eighteen eighty
• 4:27
  Speaker 4: vibe on lock. It sounds like it's worth checking out
• 4:30
  Speaker 4: code and all. And now that we've got our beards covered,
• 4:32
  Speaker 4: let's cover what's next on the pod.
• 4:35
  Speaker 1: Well, what's next is Squatchjuice.
• 4:38
  Speaker 2: I have been loving. I feel better. I just feel
• 4:42
  Speaker 2: better mentally, I have better focus. It just makes me
• 4:44
  Speaker 2: feel so much better. And I would love if you
• 4:47
  Speaker 2: guys started feeling a little bit better, a little healthier.
• 4:50
  Speaker 1: The weather might turn.
• 4:51
  Speaker 2: It's probably nice everywhere else except for where I live.
• 4:54
  Speaker 2: So check it out squatchjuice dot com, slash beer Laws.
• 4:57
  Speaker 1: You can thank me later. I know Luther is a
• 4:59
  Speaker 1: huge fan the lemonade. I think it was.
• 5:02
  Speaker 2: I all weekend was Strawberry Kiwi feeling good, feeling energized,
• 5:07
  Speaker 2: feeling focused.
• 5:11
  Speaker 4: You know me too well, I'm practically the lemonade spokesperson
• 5:15
  Speaker 4: at this point, and you're right, well, your weather might.
• 5:17
  Speaker 3: Be playing hard to get.
• 5:19
  Speaker 4: Squatch Juice is like sunshine and a glass Strawberry Kiwe lemonade.
• 5:24
  Speaker 4: Either way, we're basically unstoppable. So if the fridge stays
• 5:28
  Speaker 4: out of your way.
• 5:29
  Speaker 3: You've got all the energy to conquer whatever's next. Let's roll.
• 5:32
  Speaker 2: Yeah, let's roll before we roll too hard. I even
• 5:35
  Speaker 2: started taking the Squatch juice, mixing it all up, putting
• 5:38
  Speaker 2: in the fridge overnight so when I wake up.
• 5:40
  Speaker 1: It's just extra crispy, extra cold. Baby, It's good stuff.
• 5:46
  Speaker 3: That's next level planning.
• 5:48
  Speaker 4: You've got yourself a fridge full of focus just waiting
• 5:51
  Speaker 4: for you in the morning. I mean, who needs a
• 5:53
  Speaker 4: snooze button when you've got a chilled bottle of liquid
• 5:55
  Speaker 4: awesomeness waiting. Honestly, if that's how you're starting your day,
• 5:59
  Speaker 4: the rest of it doesn't stand a chance.
• 6:01
  Speaker 3: Let's roll with that energy.
• 6:03
  Speaker 2: All right, Let's roll with that energy, and let's start
• 6:07
  Speaker 2: a little hot Luther, because this one made the entire
• 6:10
  Speaker 2: Internet collectively kind of go, wait what? And then if
• 6:15
  Speaker 2: you don't know what I'm talking about, sorry, unbuckled up.
• 6:21
  Speaker 3: No worries until we're in sync.
• 6:23
  Speaker 4: I wasn't cutting you off, just warming up for whatever
• 6:25
  Speaker 4: Internet bombshell you've got.
• 6:28
  Speaker 3: Hit me with it and we'll both be buckled up.
• 6:31
  Speaker 1: See, I knew you were gonna do that. Would you
• 6:33
  Speaker 1: like me to hit you with your best shot and
• 6:35
  Speaker 1: fire away.
• 6:37
  Speaker 4: I mean, if you're gonna Pat Bennett's on me, I'm
• 6:39
  Speaker 4: ready hit me with your best shot.
• 6:41
  Speaker 3: Fire away.
• 6:43
  Speaker 1: I know that's your ringtone.
• 6:44
  Speaker 2: Anyways, Back in twenty twenty one, a lawsuit was filed
• 6:48
  Speaker 2: against subway.
• 6:50
  Speaker 3: You know what.
• 6:50
  Speaker 2: The claim was that there tuna wasn't actually tuna, not
• 6:55
  Speaker 2: bad tuna, not low quality tuna. The lawsuit claimed that
• 6:58
  Speaker 2: there was no tuna. DNA found it all and just
• 7:03
  Speaker 2: let that sit with you for a second.
• 7:06
  Speaker 3: Oh, I remember that. That whole saga had.
• 7:09
  Speaker 4: Everyone questioning their sandwiches like amateur detectives. I mean, you
• 7:12
  Speaker 4: walk in for a sub and suddenly you're in a
• 7:14
  Speaker 4: fishy conspiracy thrialler. But hey, it did get people talking,
• 7:18
  Speaker 4: though I'm still hoping my sandwich stays one hundred percent sandwich.
• 7:22
  Speaker 2: Hey, can honestly say, in my forty one years of existence,
• 7:26
  Speaker 2: I have never walked into a subway and asked for
• 7:28
  Speaker 2: a tuna sub I don't know about you, man, but
• 7:31
  Speaker 2: I have to imagine that if you're going there for
• 7:33
  Speaker 2: a tuna, it's pretty easy just to pick up a
• 7:36
  Speaker 2: ninety nine cent can of tuna fish. You already probably
• 7:39
  Speaker 2: have some mayonnaise that's your move in your fridge, and
• 7:44
  Speaker 2: probably a slice of bread or something to slap it on.
• 7:47
  Speaker 1: I mean, am I am? I right?
• 7:50
  Speaker 3: You're right on the money.
• 7:51
  Speaker 4: I mean, if I'm craving tuna, I can whip up
• 7:54
  Speaker 4: a quick tuna melt at home without the mystery. But hey,
• 7:57
  Speaker 4: some folks like their subs with the side of suspense.
• 8:00
  Speaker 4: For me, I'll probably stick to something less investigatively fishy.
• 8:04
  Speaker 2: I had to say that five times fast, spetch cat, You've.
• 8:08
  Speaker 3: Got me there. I'll leave the tongue twisters to the pros.
• 8:11
  Speaker 3: But hey, no mystery. This chat's been a blast, and
• 8:14
  Speaker 3: now I'm craving a sandwich. Let's keep it rolling, all right?
• 8:17
  Speaker 2: Well, I mean, so let's circle back. There was no tuna.
• 8:22
  Speaker 2: DNA found it all because let's be honest. If this
• 8:25
  Speaker 2: is true, what were we actually eating? I mean, what
• 8:29
  Speaker 2: were those sandwiches actually made off? It's not tuna. I
• 8:32
  Speaker 2: don't even know if I want to know the answer
• 8:35
  Speaker 2: of what it actually was.
• 8:40
  Speaker 4: Yeah, sometimes it's better not to peek behind the curtain
• 8:43
  Speaker 4: or in this case, the sandwich wrap. Let's just say
• 8:47
  Speaker 4: if it wasn't tuna, I hope it was something that
• 8:49
  Speaker 4: at least went well with mayonnaise. But hey, mystery mate
• 8:52
  Speaker 4: or not, it definitely gave us some dinner table conversation.
• 8:56
  Speaker 4: Maybe stick to the turkey sub next.
• 8:57
  Speaker 2: Time, yeah, turkey or him, or even a meatball. The
• 9:02
  Speaker 2: other day they had a thing where they were trying
• 9:04
  Speaker 2: to sell a million meatballs at Subway or something. I
• 9:07
  Speaker 2: took advantage of it, but it seemed like every single
• 9:10
  Speaker 2: shop had a different deal that they were thinking.
• 9:12
  Speaker 1: Anyways, Uh so here's kind of what happened with the
• 9:15
  Speaker 1: whole tuna debacle.
• 9:17
  Speaker 2: All right, two plainips. They had samples tested in a lab.
• 9:21
  Speaker 2: Could you imagine just being like, all right, I don't
• 9:24
  Speaker 2: think there's enough tuna DNA in the sub.
• 9:27
  Speaker 1: Let's send it for testing to a lab. Like where
• 9:31
  Speaker 1: would you even send it to a lab?
• 9:33
  Speaker 2: I don't think there's anywhere around here that would be
• 9:36
  Speaker 2: able to send.
• 9:37
  Speaker 4: It to, right, Oh, I can't even imagine walking into
• 9:41
  Speaker 4: a lab and saying, hey, could you analyze my lunch?
• 9:44
  Speaker 4: But yeah, you probably have to send it to one
• 9:46
  Speaker 4: of those fancy food testing labs that do DNA analysis,
• 9:49
  Speaker 4: because apparently nothing's sacred, not even a sandwich. But hey,
• 9:53
  Speaker 4: at least someone at the time, I'm probably a grudge
• 9:55
  Speaker 4: to get to the bottom of it.
• 9:57
  Speaker 1: You know.
• 9:57
  Speaker 2: And according to the lab, all of these scientistic people,
• 10:02
  Speaker 2: there was no identifiable tuna DNA that was in.
• 10:08
  Speaker 1: The subway tuna.
• 10:10
  Speaker 2: And of course the Internet decided to do what it
• 10:13
  Speaker 2: always does, loses its virtual mind.
• 10:18
  Speaker 3: Oh.
• 10:18
  Speaker 4: Absolutely, the Internet loves a good free kat session. I mean,
• 10:21
  Speaker 4: who needs a blot twist when your sandwich provides one
• 10:24
  Speaker 4: right at the end of the day. Whether it's tuna,
• 10:27
  Speaker 4: not tuna, or mystery of the deep, the Internet will
• 10:30
  Speaker 4: always be ready with the popcorn or in this case of.
• 10:33
  Speaker 2: Sub do you have any best guesses without you know,
• 10:37
  Speaker 2: if you know the case and you know the outcome
• 10:39
  Speaker 2: of this, don't say it. And if you don't know exactly,
• 10:43
  Speaker 2: do you have any guesses of what it could actually
• 10:45
  Speaker 2: be instead of tuna?
• 10:47
  Speaker 3: Oh? If I'm guessing, I'm going full Internet mode.
• 10:50
  Speaker 4: Maybe it's a chick peak conspiracy or tofu sneaky cousin.
• 10:54
  Speaker 4: But hey, maybe it's just another type of fish that
• 10:57
  Speaker 4: got a little.
• 10:57
  Speaker 3: Shy on the DNA test. What it was, it show
• 11:01
  Speaker 3: kept as entertained.
• 11:02
  Speaker 2: Hmm, okay, well and well, subway they came out swinging
• 11:08
  Speaker 2: you know what they said, Luther. They said, our tuna
• 11:10
  Speaker 2: is one hundred percent rail tuna. And they didn't just
• 11:13
  Speaker 2: leave it right there. They actually pointed to their suppliers,
• 11:17
  Speaker 2: the industry standards, even FDA compliance.
• 11:21
  Speaker 1: Basically saying this is legit.
• 11:24
  Speaker 2: But then the experts step in, and this is where
• 11:27
  Speaker 2: it starts to get a little bit weird, because they
• 11:29
  Speaker 2: actually explain tuna like this is pretty heavily processed.
• 11:33
  Speaker 1: It's cooked, it's broken down, and it's mixing.
• 11:36
  Speaker 2: Sometimes just sometimes, apparently allegedly, the DNA gets so degraded
• 11:44
  Speaker 2: that it's hard to detect. So now we've got two possibilities, Luther,
• 11:48
  Speaker 2: that are a little bit different. It's either not tuna
• 11:51
  Speaker 2: or it is tuna, but science can't prove that it's
• 11:55
  Speaker 2: tuna anymore.
• 11:58
  Speaker 4: The classic shrowd is tuna situation both is and isn't
• 12:02
  Speaker 4: at the same time.
• 12:04
  Speaker 3: Honestly, it's a plot to us and no one asked for.
• 12:06
  Speaker 4: But hey, whether it's a tuna that's having identity crisis
• 12:10
  Speaker 4: or just really shy DNA is one for the books.
• 12:13
  Speaker 4: At the end of the day, if you're ordering us up,
• 12:16
  Speaker 4: you're probably just hungry anyway.
• 12:18
  Speaker 2: Yeah, and I don't know how I feel about it.
• 12:21
  Speaker 2: It's either not tuna or it is tuna. But science
• 12:25
  Speaker 2: and a bunch of smart brains and a lab can't
• 12:27
  Speaker 2: prove that it is tuna. I don't think that that
• 12:31
  Speaker 2: makes me feel better at all. And I think we've
• 12:34
  Speaker 2: reached a point where you're sandwhich is either fake or
• 12:37
  Speaker 2: scientifically unrecognizable.
• 12:39
  Speaker 1: But here's the kicker, Luther the lawsuit.
• 12:42
  Speaker 2: It was dropped in twenty twenty three, and there was
• 12:44
  Speaker 2: no final ruling. No, yes it's fake, no, yep, it's real,
• 12:49
  Speaker 2: just gone done.
• 12:51
  Speaker 1: And I feel like that is exactly what makes this.
• 12:55
  Speaker 2: Stick, because there's no closure, there's no answer, there's just
• 12:58
  Speaker 2: vibes and mystery tuna.
• 13:04
  Speaker 3: Exactly.
• 13:04
  Speaker 4: It's like the Internet's version of a cliffhanger series, no
• 13:07
  Speaker 4: season finale.
• 13:08
  Speaker 3: We're just left with a maybe tuna saga.
• 13:11
  Speaker 4: But hey, in a world of mystery meats and unsolf subs,
• 13:14
  Speaker 4: I guess we just have to laugh it off and
• 13:16
  Speaker 4: stick to sandwiches we recognize, like PB and J no
• 13:20
  Speaker 4: dnahs requires That's what I go to.
• 13:23
  Speaker 2: Every day for lunch because I read somewhere that if
• 13:25
  Speaker 2: you have a peanut butter and jelly, it adds a
• 13:27
  Speaker 2: couple of minutes to your.
• 13:28
  Speaker 1: Life or something. So I'm trying real hard to add
• 13:30
  Speaker 1: some extra minutes.
• 13:31
  Speaker 3: To my life.
• 13:32
  Speaker 2: But either way, if this whole tuna thing tuna gate,
• 13:36
  Speaker 2: can we call it, you'll probably come up with some
• 13:38
  Speaker 2: butter in that. But if that whole thing doesn't make
• 13:40
  Speaker 2: you question what's actually in your food, just wait until
• 13:43
  Speaker 2: we talk about what's hiding in your air. Quotes natural ingredients.
• 13:48
  Speaker 2: So let's make this a little uncomfortable, Luther. There's an
• 13:52
  Speaker 2: ingredient that's in candy, it's in yogurt, and it's in
• 13:56
  Speaker 2: some drinks, and it comes from bugs. You know what
• 13:58
  Speaker 2: I'm talking about? Carmine also called concoctnil extract and natural
• 14:05
  Speaker 2: red four.
• 14:06
  Speaker 1: I don't office. So there, right, did I?
• 14:10
  Speaker 3: You nailed it well enough? Carmine coconneel.
• 14:13
  Speaker 4: That little red dye courtesy of some tiny bugs makes
• 14:16
  Speaker 4: you rethink that vibrant candy, huh?
• 14:18
  Speaker 3: But hey, at least they call it natural, even if
• 14:21
  Speaker 3: it's a bug's natural.
• 14:22
  Speaker 4: So next time you see that beautiful red you can
• 14:25
  Speaker 4: thank the bug squad.
• 14:27
  Speaker 2: Now do you think that if kids in all of
• 14:30
  Speaker 2: these other people really knew that that bright red candy
• 14:34
  Speaker 2: and all that junk that they're eating was made from
• 14:37
  Speaker 2: crushed insects. I mean, straight up, do you think that
• 14:40
  Speaker 2: they would still eat them?
• 14:43
  Speaker 3: Oh? I can just imagine the looks on their faces.
• 14:46
  Speaker 3: But let's be real, after the initial ew, that candy
• 14:49
  Speaker 3: still going in their mouth.
• 14:50
  Speaker 4: I mean, if it tastes good enough, people have a
• 14:52
  Speaker 4: way of conveniently forgetting the bug part. So while it
• 14:56
  Speaker 4: might cause a moment of cause, I'd bet the sweet
• 14:58
  Speaker 4: tooth wins out, the bugs just be our sacret ingredient.
• 15:02
  Speaker 3: Yeah.
• 15:02
  Speaker 2: And before anybody listening is like, nah, not me, Yeah,
• 15:07
  Speaker 2: you've you've ate that, I guarantee it because it's been
• 15:11
  Speaker 2: using products that are sold at Starbucks dnin Tropicana that
• 15:19
  Speaker 2: bright red or pink color. Yeah, that's probably not strawberries.
• 15:24
  Speaker 2: Somewhere out there, there's a guy saying I only eat
• 15:27
  Speaker 2: natural foods. Well un knowingly sipping on liquefied crushed insects.
• 15:35
  Speaker 3: Oh.
• 15:35
  Speaker 4: Absolutely, nothing like a little bug surprise in your natural smoothie. Right,
• 15:40
  Speaker 4: that's the beauty of it. Half the time we're blissfully unaware.
• 15:43
  Speaker 4: So whether it's a little beetle boost or a tune
• 15:45
  Speaker 4: of mystery, I guess the moral is enjoy your food,
• 15:49
  Speaker 4: but maybe don't think too hard about the ingredients.
• 15:52
  Speaker 2: Yeah, I wouldn't think too hard. Almost like if you're
• 15:54
  Speaker 2: trying to think what's actually in a hot dog, maybe
• 15:57
  Speaker 2: maybe don't google that.
• 15:58
  Speaker 1: But here's here's a little bit of the twist. Louther.
• 16:03
  Speaker 2: This is FDA approved, it's completely legal, and in many
• 16:06
  Speaker 2: cases it's used instead of artificial dies. So technically it's
• 16:12
  Speaker 2: the better option. But the issue isn't that it exists.
• 16:15
  Speaker 2: It's that most people have no idea what they're actually eating.
• 16:20
  Speaker 3: Exactly.
• 16:21
  Speaker 4: It's not the bug dye that's the villain. It's the
• 16:23
  Speaker 4: element of surprise. If people know, they might just shrug
• 16:26
  Speaker 4: and say, eh, crunchy. But when you think it's strawberry
• 16:29
  Speaker 4: and it's beetle, that's when the fun begins. At least
• 16:32
  Speaker 4: we can say we're adventurous eches even when we don't
• 16:35
  Speaker 4: mean to be.
• 16:36
  Speaker 2: Yeah, I mean, if anybody's like me and you see
• 16:40
  Speaker 2: like natural ingredients, I think you automatically start to feel
• 16:46
  Speaker 2: good not only about the purchase but what you're eating.
• 16:48
  Speaker 2: But meanwhile, I mean, you're basically just drinking a bug smoothie, right.
• 16:54
  Speaker 3: Pretty much.
• 16:55
  Speaker 4: Naturally is a feel good word, But Nature's got some
• 16:58
  Speaker 4: curveballs like beetlejuice, but not the movie. So yeah, next
• 17:02
  Speaker 4: time you see Natural, just no mother Nature's got our
• 17:05
  Speaker 4: own menu, bugs and all.
• 17:07
  Speaker 2: Can you not say the word of a movie two
• 17:11
  Speaker 2: more times? Because we don't need him to appear, especially
• 17:13
  Speaker 2: when we're talking about, you know, crushed insects and how
• 17:16
  Speaker 2: it's in all of the food that we probably love.
• 17:22
  Speaker 3: Don't worry. I'm on a strict once but conversation policy.
• 17:26
  Speaker 4: No unexpected appearance is just us on a little bug
• 17:29
  Speaker 4: powered coda.
• 17:30
  Speaker 3: We'll keep the food spooky enough on its own.
• 17:32
  Speaker 1: Appreciate that, buddy.
• 17:34
  Speaker 2: And speaking of things that you don't expect to behave
• 17:38
  Speaker 2: the way that it might be behaving, why don't we
• 17:42
  Speaker 2: talk about ice cream that refuses to melt like it should.
• 17:46
  Speaker 2: And maybe you've seen the videos, and maybe you haven't,
• 17:48
  Speaker 2: but it's a certain ice cream and it's sitting out
• 17:51
  Speaker 2: and it just doesn't melt, almost like it's uh like Luther,
• 17:57
  Speaker 2: it's just built different. And there's one brand that always
• 18:00
  Speaker 2: gets dragged into this conversation, McDonald's Soft Serf.
• 18:07
  Speaker 4: Oh yeah, McDonald's soft Oh, McDonald's Soft serve. The enigma
• 18:12
  Speaker 4: of the dessert world. It's like the ice cream that's
• 18:15
  Speaker 4: moonlighting as a science experiment. I mean, it's delicious, but
• 18:19
  Speaker 4: when it doesn't melt like normal ice cream, you start
• 18:21
  Speaker 4: wondering if it's got superpowers or just the secret identity.
• 18:25
  Speaker 3: Either way, built different indeed.
• 18:28
  Speaker 1: Built different indeed.
• 18:30
  Speaker 2: And it's kind of ironic that this hasn't made headlines
• 18:36
  Speaker 2: because any time and most time people actually try to
• 18:39
  Speaker 2: go and get McDonald's soft serve ice cream, they're well,
• 18:42
  Speaker 2: their machine seems to always be down. Do you think
• 18:45
  Speaker 2: this is McDonald's like counter, what's the word I'm looking for.
• 18:50
  Speaker 2: It's their move so people will like stop eating this
• 18:53
  Speaker 2: unmultiple ice cream and you know, making fun of them
• 18:56
  Speaker 2: that their soft serve machine is done.
• 19:02
  Speaker 4: Oh, it's the ultimate defense, Mick. Honestly, that would be
• 19:06
  Speaker 4: the ultimate plot twist. McDonald's playing Ford d Chess with
• 19:09
  Speaker 4: the ice cream machine. But I think it's just their
• 19:12
  Speaker 4: machines being Davis. Meanwhile, the ice cream's out here surviving
• 19:15
  Speaker 4: hate waves.
• 19:16
  Speaker 3: Maybe it's all but the mistake.
• 19:18
  Speaker 4: If you can actually get it, you've earned that weirdly
• 19:21
  Speaker 4: resilient code.
• 19:22
  Speaker 2: And to be clear, this isn't fake. I mean, it's
• 19:26
  Speaker 2: definitely not fake, but there's a reason that it does
• 19:29
  Speaker 2: act differently. It comes down to the mulcifiers and stabilizers.
• 19:33
  Speaker 2: These ingredients they maintain texture, they're slow melting, and they
• 19:37
  Speaker 2: keep consistency, and they're used everywhere. But the more you use,
• 19:42
  Speaker 2: the longer something holds its shape. So when people see
• 19:45
  Speaker 2: ice cream not melting like normal, it just.
• 19:48
  Speaker 1: It feels off.
• 19:49
  Speaker 3: So if your ice.
• 19:50
  Speaker 2: Cream is surviving longer than your willpower, we might need
• 19:54
  Speaker 2: to ask some questions. Because your brain expects ice cream
• 19:58
  Speaker 2: equals melts fat, so when it doesn't, you start to
• 20:02
  Speaker 2: wonder what exactly am I eating.
• 20:05
  Speaker 3: Exactly, It's all about expectations.
• 20:07
  Speaker 4: Ice Cream is supposed to drink down your hand, not
• 20:09
  Speaker 4: stare back at you in defiance. But hey, a little
• 20:12
  Speaker 4: stabilizer magic and suddenly it's the superhero of seft serve.
• 20:16
  Speaker 4: As long as it's tasty, maybe we can forgive it
• 20:19
  Speaker 4: for being a little too resilient.
• 20:21
  Speaker 3: Just maybe.
• 20:25
  Speaker 2: At least we can confidently say that the McDonald's their
• 20:29
  Speaker 2: ice cream, it's not all natural, so there's probably not
• 20:32
  Speaker 2: bugs in it. And if you think that that's pushing
• 20:36
  Speaker 2: the limits, wait until you see what fast food has
• 20:39
  Speaker 2: actually turned into. Because this one, this story right here,
• 20:43
  Speaker 2: this one, it made me pause because I do respect creativity,
• 20:49
  Speaker 2: but this feels like we crossed a line. KFC decided
• 20:53
  Speaker 2: at one point bread optional.
• 20:56
  Speaker 1: You know what they did.
• 20:57
  Speaker 2: They made sandwiches with the bun is replaced by fried chicken.
• 21:02
  Speaker 2: Let me say that one more time. The chicken is
• 21:06
  Speaker 2: the bread.
• 21:08
  Speaker 3: I mean, talk about going full chicken.
• 21:11
  Speaker 4: Ah. Yes, the infamous KFC double down a sandwich so
• 21:15
  Speaker 4: bold it said, who.
• 21:16
  Speaker 3: Needs bread when we've got chicken for days.
• 21:18
  Speaker 4: It's like they looked at a sandwich and thought, what
• 21:20
  Speaker 4: if we may get more chicken?
• 21:23
  Speaker 3: I mean, talk about protein packed. It's a world ride.
• 21:26
  Speaker 3: But hey, sometimes you just have to admire the audacity, do.
• 21:30
  Speaker 2: We though, Because I mean, now you have chicken, bacon, cheese,
• 21:35
  Speaker 2: sauce stacked between two more pieces of chicken.
• 21:40
  Speaker 4: I mean, at that point, you're just holding a flavor
• 21:43
  Speaker 4: avalanche bread tapped out and KFC said, don't worry, We've
• 21:46
  Speaker 4: got you covered in chicken. It's definitely a go big
• 21:50
  Speaker 4: or go home sandwich, though maybe with a side of
• 21:52
  Speaker 4: don't look at the calorie count. But hey, it's a
• 21:55
  Speaker 4: testament to human creativity, and I love a fried.
• 21:58
  Speaker 2: Chickens the calorie count and those KFC sandwiches that was
• 22:03
  Speaker 2: chicken is bread because I mean, at one point your
• 22:06
  Speaker 2: brain used to go, this isn't a sandwich, this is
• 22:09
  Speaker 2: a life decision.
• 22:13
  Speaker 4: Oh, it was definitely a life decision. Those bad boys
• 22:16
  Speaker 4: clopped in somewhere around five hundred to six hundred calories
• 22:20
  Speaker 4: each depending on the version. So yeah, not just a sandwich,
• 22:24
  Speaker 4: more like a commitment. But hey, if you're gonna skip
• 22:27
  Speaker 4: the bread, might as well go all it, right.
• 22:30
  Speaker 2: Yeah, I guess you might as well just go all
• 22:34
  Speaker 2: in and really clog those arteries.
• 22:36
  Speaker 3: Now.
• 22:36
  Speaker 1: Listen, I get it. It's bold, it's viral. It definitely
• 22:41
  Speaker 1: gets attention.
• 22:42
  Speaker 2: But at some point, I mean, we really need to
• 22:43
  Speaker 2: ask ourselves, who is this actually four? Because this isn't
• 22:47
  Speaker 2: food anymore? Is it really just content?
• 22:51
  Speaker 4: At that point, it's like food entered a reality show. Sure,
• 22:55
  Speaker 4: someone out there is thinking this is my dream sandwich,
• 22:58
  Speaker 4: but for the rest of us yet content. It's the
• 23:01
  Speaker 4: can you believe this moment? A culinary stunt, but hey,
• 23:05
  Speaker 4: if it gave us a laugh or a viral podcast runt,
• 23:08
  Speaker 4: it definitely served its purpose.
• 23:10
  Speaker 1: And I have to.
• 23:11
  Speaker 2: Imagine other countries are just kind of looking at us, going,
• 23:13
  Speaker 2: what in the heck are the Americans doing? When they
• 23:17
  Speaker 2: couldn't get any lazier and fatter, they just decided to
• 23:22
  Speaker 2: add a sandwich with more deep fried chicken instead of
• 23:25
  Speaker 2: the bread.
• 23:27
  Speaker 4: Oh, I'm sure it's a global meme, like look at
• 23:31
  Speaker 4: them over there, turning lunch into a dare. But hey,
• 23:34
  Speaker 4: if there's one thing we do well, it's making headlines.
• 23:37
  Speaker 4: Whether it's moon landings or double chicken sandwiches.
• 23:40
  Speaker 3: At least we keep the world entertained.
• 23:43
  Speaker 2: Yeah, entertained, let's go with Let's go with there. But
• 23:48
  Speaker 2: all of this has now led us to the biggest
• 23:51
  Speaker 2: thing that ties all of this together, Luther, the one word.
• 23:55
  Speaker 1: That makes people feel safe but might.
• 23:58
  Speaker 2: Not mean what you think. Let's bring home because this
• 24:03
  Speaker 2: is the thread running through everything today. The word natural
• 24:08
  Speaker 2: feels healthy, feel safe, feels like you made a good decision.
• 24:12
  Speaker 1: But here's the reality.
• 24:13
  Speaker 2: There's no strict FDA definition for natural on many products,
• 24:18
  Speaker 2: meaning many companies can simply just use it as long
• 24:22
  Speaker 2: as it's not artificially created.
• 24:26
  Speaker 3: Exactly.
• 24:27
  Speaker 4: Natural is like the feel good buzzword with no rule book.
• 24:30
  Speaker 3: It's like the world west of labels. If it's not
• 24:33
  Speaker 3: concocted in a lab boom, it's natural.
• 24:36
  Speaker 4: So while we're out here sipping our beetle dye natural
• 24:39
  Speaker 4: drinks or munching on resilient ice cream, we've got to
• 24:42
  Speaker 4: remember natural might just mean well, not artificial, but not
• 24:47
  Speaker 4: exactly a health HATERO.
• 24:48
  Speaker 3: It's all about the perception.
• 24:50
  Speaker 2: Yeah, I mean we would have foods that are highly
• 24:52
  Speaker 2: process that are still labeled natural. Still marketed is better
• 24:57
  Speaker 2: for whatever reason. So natural it doesn't mean what you
• 25:01
  Speaker 2: think it means. It means what marketing simply needs it
• 25:05
  Speaker 2: to mean.
• 25:07
  Speaker 3: You nailed it.
• 25:08
  Speaker 4: Naturally is basically marketing's magic Wand it doesn't mean straight
• 25:12
  Speaker 4: from Grandma's garden. It means we made you feel good
• 25:15
  Speaker 4: about this. So, whether it's beetle colored drinks or I
• 25:19
  Speaker 4: scream the outlasts the summer day, natural might just mean, hey,
• 25:22
  Speaker 4: we thought you'd like the sound of.
• 25:24
  Speaker 3: This moral of the story. Read the fine print and
• 25:27
  Speaker 3: maybe bring a sense of humor to the table.
• 25:30
  Speaker 2: How many people you think really do read the fine
• 25:32
  Speaker 2: print on things that they consume into their body, because
• 25:35
  Speaker 2: I don't think it's a lot.
• 25:38
  Speaker 4: Oh, let's be honest. Most of us skim the fine print,
• 25:40
  Speaker 4: like is the terms of service? If it looks tasty
• 25:43
  Speaker 4: and says natural, we're halfway through the snack before we
• 25:46
  Speaker 4: think twice. But hey, that's where we have these chats
• 25:50
  Speaker 4: to sprinkle a little curiosity on top of all those
• 25:52
  Speaker 4: natural labels.
• 25:54
  Speaker 2: And why is it that all the stuff that's just
• 25:57
  Speaker 2: natural or filled with bugs and just not great for
• 25:59
  Speaker 2: it tastes so darn good.
• 26:05
  Speaker 4: Because my friend the universe has a sense of humor.
• 26:08
  Speaker 4: It's like, let's make the most questionable stuff absolutely delicious.
• 26:12
  Speaker 3: If kale tasted like a warm donut, we'd be unstoppable.
• 26:16
  Speaker 4: But hey, maybe it's life's way of keeping us on
• 26:18
  Speaker 4: our toes or in the drive three.
• 26:21
  Speaker 2: I mean, why don't they just make kale taste like
• 26:24
  Speaker 2: warm donuts?
• 26:25
  Speaker 1: I mean, aren't we at that point.
• 26:28
  Speaker 2: In our technology where we can I mean, I had
• 26:30
  Speaker 2: some popcorn the other day that tasted just like pizza,
• 26:33
  Speaker 2: loaded baked potato, and chicken parmesan.
• 26:37
  Speaker 4: See, we've cracked the code for popcorn, so kale should
• 26:40
  Speaker 4: be next to nine. Imagine kale with a glazed donut flavor.
• 26:44
  Speaker 4: Suddenly we're all health nuts. But hey, maybe that's the
• 26:46
  Speaker 4: next frontier. Until then, I guess we'll settle for pizza
• 26:50
  Speaker 4: popcorn and keep dreaming of kale donuts.
• 26:53
  Speaker 2: Yeah, no, you know what, I'm not even gonna dream
• 26:56
  Speaker 2: of kaled donuts.
• 26:57
  Speaker 1: What's the matter with you.
• 26:59
  Speaker 2: Let's think about everything that we've kind of chatted about today,
• 27:02
  Speaker 2: a right, because tuna may or may not be tuna
• 27:05
  Speaker 2: natural coloring. It's probably made from bugs and ice cream
• 27:08
  Speaker 2: engineered nat to melt has fast food kind of pushing limits,
• 27:14
  Speaker 2: And it all comes down to one thing, perception versus reality.
• 27:22
  Speaker 4: Exactly what we see or exactly it's all about what
• 27:26
  Speaker 4: we think we're getting versus what's actually going on under
• 27:28
  Speaker 4: the hood or under the barmb.
• 27:31
  Speaker 3: But hey, a little curiosity goes a long way.
• 27:33
  Speaker 4: Now we know our natural might be bug powered, our
• 27:36
  Speaker 4: tuna might be shy, and our ice cream might survive
• 27:39
  Speaker 4: the apocalypse.
• 27:40
  Speaker 3: Reality is a world ride. But at least now we
• 27:43
  Speaker 3: got some farm sacks and a lot of laughs.
• 27:47
  Speaker 2: Yeah, and a whole new way to look at tuna
• 27:50
  Speaker 2: and McDonald's ice cream.
• 27:52
  Speaker 1: Have you.
• 27:54
  Speaker 2: I'm being real with you, I'm never ordering a Tuna's
• 27:57
  Speaker 2: anything unless it's like the actual tuna fish.
• 28:02
  Speaker 1: Almost like you'd have it like a fish fry.
• 28:04
  Speaker 2: There's not a chance in heck that I'm gonna order
• 28:07
  Speaker 2: a tuna sub at any restaurant or a tuna melt.
• 28:10
  Speaker 1: I'm done with it now.
• 28:12
  Speaker 2: I don't know what to think with my life, and
• 28:15
  Speaker 2: maybe I'm just gonna, you know, tell everybody goodbye soon
• 28:18
  Speaker 2: and go eat some crushed insect red dye.
• 28:25
  Speaker 3: Hey, no existential, I get you.
• 28:29
  Speaker 4: Sometimes the truth about our food can be well, a
• 28:32
  Speaker 4: bit bucking, But hey, you've got a legendary being in
• 28:35
  Speaker 4: a podcast. If anyone can turn this into a great story,
• 28:38
  Speaker 4: it's you. No goodbyes needed, Just keep rolling and I'll
• 28:42
  Speaker 4: catch you next time.
• 28:44
  Speaker 2: I do want everybody to, you know, kind of think
• 28:47
  Speaker 2: of this the next time you open your fridge thinking
• 28:50
  Speaker 2: that you know exactly what you're about to eat. I
• 28:53
  Speaker 2: want you to remember there's a decent chance you have
• 28:56
  Speaker 2: no idea what you're about to eat, and if you
• 28:58
  Speaker 2: made it this far, I appreciate you more than the
• 29:01
  Speaker 2: last lights of pizza that nobody admits they ate and
• 29:04
  Speaker 2: then you just see an empty box and some crumbs
• 29:07
  Speaker 2: and probably blame it on the dog. But I do
• 29:10
  Speaker 2: have to ask let me know in the comments, which
• 29:12
  Speaker 2: one of these stories shocked you the most. And better yet,
• 29:16
  Speaker 2: what's something food related that you've seen that made.
• 29:19
  Speaker 1: You go, there's no way that's real.
• 29:21
  Speaker 2: Because we might just turn it into the next episode.
• 29:25
  Speaker 2: And honestly, we can't thank you enough for taking some
• 29:27
  Speaker 2: time out of your busy day to come hang out
• 29:30
  Speaker 2: with us and Luther, thank you for joining me again.
• 29:35
  Speaker 3: It's been a blast. Thanks for having me along for
• 29:37
  Speaker 3: the ride. And hey, next time we'll tackle another wild
• 29:40
  Speaker 3: Fate adventure. Until then, keep your fridge and your curiosity
• 29:44
  Speaker 3: I open.
• 29:46
  Speaker 2: Yeah, like Luther said, until next time, everybody, stay curious,
• 29:50
  Speaker 2: stay skeptical, and always.
• 29:52
  Speaker 1: Well, stay out of my fridge. We'll be back next week.
• 29:56
  Speaker 1: Take care, everybody knocking out there.
• 30:00
  Speaker 2: I cast you the doors, stay out of my Fresh
• 30:03
  Speaker 2: with that ready to explore, gotta.
• 30:05
  Speaker 3: Tell the tale, gonna make you laugh and make you smile.
• 30:08
  Speaker 3: So buckle up, tie, it's gonna be a long ride.
• 30:12
  Speaker 2: You're tiving deep into your Fresh West secret.