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Honey: Nature's Wonder Sugar · Stuff You Should Know

• 0:05
  Speaker 1: All right, everybody, Chuck here wrapping up our Thankspring playlist
• 0:09
  Speaker 1: with number ten all about Honey, Honey colon Nature's Wonder Sugar.
• 0:14
  Speaker 1: And if you think you knew a thing or two
• 0:16
  Speaker 1: about honey, think again, because this is some honey centric
• 0:20
  Speaker 1: goodness and you're gonna learn a lot of stuff that
• 0:23
  Speaker 1: you never knew about honey. For instance, you can put
• 0:26
  Speaker 1: it on toast with butter and it's delicious. So I
• 0:29
  Speaker 1: hope everyone enjoys Honey, Nature's Wonder Sugar. Welcome to Stuff
• 0:40
  Speaker 1: you Should Know, a production of iHeartRadio.
• 0:48
  Speaker 2: Hey, and welcome to the podcast. I'm Josh, there's Chuck.
• 0:52
  Speaker 2: Jerry's here barely and this is stuff you should know.
• 0:57
  Speaker 1: Well, we should explain what that means. It's very gi
• 1:00
  Speaker 1: us and strange sound. Jerry had a poor internet connection,
• 1:05
  Speaker 1: was a few minutes late. That's it. She's barely here.
• 1:07
  Speaker 2: Yeah, mystery solved, Joel.
• 1:10
  Speaker 1: It feels tenuous too.
• 1:12
  Speaker 2: That she's just barely hanging on by her fingernails.
• 1:15
  Speaker 1: Well, no, I think I don't know. That internet connection
• 1:17
  Speaker 1: just sounded dodgy.
• 1:18
  Speaker 2: That's what I'm saying. She came in like Houston, we
• 1:22
  Speaker 2: have a problem.
• 1:23
  Speaker 1: You know that internet connection.
• 1:25
  Speaker 2: Sound right, sounds like Apaulla thirteen.
• 1:29
  Speaker 3: Uh.
• 1:29
  Speaker 1: I'm pretty excited about this one.
• 1:30
  Speaker 2: Me too. I even ate some honey for lunch today.
• 1:35
  Speaker 1: I had a little dab atrey at Brecky Okay, which
• 1:39
  Speaker 1: I don't usually eat, but I ate another toast with
• 1:41
  Speaker 1: a spun honey spread.
• 1:43
  Speaker 2: Good for you, man. So spun honey? Are you talking
• 1:46
  Speaker 2: about the creamed honey? Is that what I'm hearing now?
• 1:49
  Speaker 1: Yeah? Creamed spun or I think there's one more word
• 1:54
  Speaker 1: for it, but we always called it spun honey growing up,
• 1:57
  Speaker 1: and boy is it good. And guess what it is
• 2:00
  Speaker 1: just as helpful. It has just as many helpful properties
• 2:04
  Speaker 1: as regular honey. It doesn't spinning it or the process
• 2:07
  Speaker 1: of getting it too. That state doesn't change it at all.
• 2:09
  Speaker 2: Yeah, it's like honey in a different format. Like if
• 2:12
  Speaker 2: you had a really great song, like play that funky
• 2:17
  Speaker 2: music white Boy, and you had it on eight track,
• 2:20
  Speaker 2: but you also had it on record. It's the same song.
• 2:22
  Speaker 2: It's just in two different formats, right, Yeah, same thing.
• 2:26
  Speaker 1: Yeah, I like that.
• 2:27
  Speaker 2: I really disliked that song though.
• 2:30
  Speaker 1: I really do too, actually, although they.
• 2:33
  Speaker 2: Have a great memory of it. I guess sometime around
• 2:37
  Speaker 2: Piedmont Park. It must have been Saint Patrick's Day. This
• 2:39
  Speaker 2: like car full of dudes came up. They were wearing
• 2:42
  Speaker 2: like green wigs and everything. They were ready to throw
• 2:45
  Speaker 2: down for Saint Patrick's Day. And they were blaring that
• 2:48
  Speaker 2: song and like everybody in the car was singing it,
• 2:50
  Speaker 2: having like the best time.
• 2:52
  Speaker 1: And then it totally was.
• 2:55
  Speaker 2: And then as they got out of the car, all
• 2:57
  Speaker 2: of them are like just like booging down the street,
• 2:59
  Speaker 2: still like to the bar, and one of them like
• 3:01
  Speaker 2: stopped kind of and like turned around and made eye
• 3:04
  Speaker 2: contact with me. Was I think he'll be embarrassed for
• 3:08
  Speaker 2: the rest of his life about that. I didn't even
• 3:10
  Speaker 2: stare him down. He just he initiated that embarrassing situation.
• 3:16
  Speaker 1: So you could tell he felt some shame because you
• 3:18
  Speaker 1: were just looking at him.
• 3:19
  Speaker 2: A little bit and again not staring them down. You
• 3:22
  Speaker 2: know me, I'll stare somebody down, but not these guys.
• 3:26
  Speaker 2: Was this was he initiated it.
• 3:28
  Speaker 1: But hey, good for them.
• 3:29
  Speaker 2: I bet they had a blast, So, honey, I think
• 3:32
  Speaker 2: is what we were originally talking about, right.
• 3:34
  Speaker 1: Yeah, And the Grabster helped us with this one. And
• 3:36
  Speaker 1: this was my commission because Emily is very much into
• 3:42
  Speaker 1: you know, she's gotten very much into her herbs and
• 3:44
  Speaker 1: growing herbs and spices, natural remedies and things, and honey
• 3:48
  Speaker 1: is a big part of that. And although we are
• 3:50
  Speaker 1: not be keeping yet, that could be on the docket
• 3:53
  Speaker 1: for us.
• 3:54
  Speaker 2: I hope, so, man, I think beekeeping is one of
• 3:56
  Speaker 2: the neatest things you can do. I'll bet it's so relaxing.
• 4:00
  Speaker 1: Yeah, she's interested in it, and so that might happen.
• 4:05
  Speaker 2: Tell me how it goes. If she does that, I
• 4:06
  Speaker 2: will Okay, yeah, I'll follow it. We've actually done an
• 4:09
  Speaker 2: entire episode on beekeeping. It was one of our best
• 4:13
  Speaker 2: if you ask me, certainly our most homespun episode by far.
• 4:18
  Speaker 2: So we're not going to talk too much about beekeeping,
• 4:20
  Speaker 2: but you pretty much can't discuss honey without also talking
• 4:24
  Speaker 2: at least a little bit about beekeeping. It's so beekeeping adjacent. Yeah,
• 4:28
  Speaker 2: it would be weird to not mention it. But I
• 4:31
  Speaker 2: just want to say, if you have not heard our
• 4:33
  Speaker 2: beekeeping episode, or you haven't heard it in a while,
• 4:35
  Speaker 2: go listen to it because it's a really, really good app.
• 4:38
  Speaker 1: Did we do bees and beekeeping?
• 4:40
  Speaker 2: Yes, yeah, we've done bees. Beekeeping now honey.
• 4:44
  Speaker 1: Yeah, and one of our TV show episodes was about bees.
• 4:48
  Speaker 1: It was one of the sillier episodes.
• 4:51
  Speaker 2: I think it was. I note that episode.
• 4:53
  Speaker 1: Yeah, that's probably what was silly. I think you had
• 4:55
  Speaker 1: a good eye for the absurd for that show. And
• 4:58
  Speaker 1: it's a lot and in a complimentary way.
• 5:01
  Speaker 2: Oh I took it that way.
• 5:02
  Speaker 1: Okay. I love absurdist comedy and you nailed it.
• 5:05
  Speaker 2: So let's talk a little bit about honey. Ed helped
• 5:08
  Speaker 2: us with this one. I think you just said, and
• 5:10
  Speaker 2: I think he did about the best most clinical description
• 5:15
  Speaker 2: of honey that you could possibly come up with.
• 5:18
  Speaker 1: Where's that was that? Like? His definition?
• 5:21
  Speaker 2: Yeah? I mean he talks about basically what honey is
• 5:24
  Speaker 2: and how it's made.
• 5:26
  Speaker 1: Oh so you just saying start from take it from
• 5:28
  Speaker 1: the top basically.
• 5:29
  Speaker 2: But I thought the way he did it was like,
• 5:31
  Speaker 2: here's here. It's totally unambiguous. Yeah, completely understandable, agreed, and
• 5:36
  Speaker 2: it's just a it's a good descriptor of honey and
• 5:39
  Speaker 2: how it's made.
• 5:40
  Speaker 1: Yeah, this is this is good stuff by the Grabster.
• 5:42
  Speaker 1: So yeah, a bit of a refresher though. But we
• 5:45
  Speaker 1: all know that bees like to fly around to different
• 5:47
  Speaker 1: flowers and stick their face in them and dance all
• 5:51
  Speaker 1: over them and do kind of fun things. And there
• 5:55
  Speaker 1: is a sugary liquid called nectar in flowering plants, and
• 6:00
  Speaker 1: bees are wild about the stuff for a lot of reasons.
• 6:04
  Speaker 1: One reason is, like you know, sometimes they just drink it,
• 6:07
  Speaker 1: Like they want to save that stuff and what's called
• 6:09
  Speaker 1: their crop or their honey stomach to bring back to
• 6:12
  Speaker 1: the hive. That's their main job. But when they're out
• 6:14
  Speaker 1: there working all day, they're also like, let me take
• 6:16
  Speaker 1: a little bit of this sweet stuff down for me.
• 6:18
  Speaker 2: I wonder if there's any bees out there seriously that
• 6:21
  Speaker 2: have like a bit of a problem with nectar.
• 6:25
  Speaker 1: Yeah, it goes from one for me, three for you,
• 6:27
  Speaker 1: to three for me, one for.
• 6:28
  Speaker 2: You kind of. I wonder if there's some that like
• 6:30
  Speaker 2: just kind of drink it more than others. There's gotta
• 6:33
  Speaker 2: be maybe sure, yeah, so yes. But for the most part,
• 6:37
  Speaker 2: when they're out there harvesting and foraging for nectar, they're
• 6:41
  Speaker 2: using their crop a honey stomach, which they can store
• 6:45
  Speaker 2: I think a thousand flowers worth of nectar in that
• 6:50
  Speaker 2: is a lot. A lot is nectar, which is weird
• 6:54
  Speaker 2: because I saw that it can grow to about one
• 6:56
  Speaker 2: hundred times at size so a hundred times it's a
• 6:59
  Speaker 2: niche size holding a thousand flowers worth of nectar. That's
• 7:03
  Speaker 2: just a that's a very efficient organ and it just
• 7:07
  Speaker 2: sits there. It's not doing anything. It's not digesting, it's
• 7:11
  Speaker 2: just basically for carrying back to the high.
• 7:14
  Speaker 1: By the way, I had the most amazing dad joke
• 7:17
  Speaker 1: that I failed to tell.
• 7:18
  Speaker 2: What was it?
• 7:20
  Speaker 1: Should I tell it now? Of course when you said
• 7:23
  Speaker 1: it just popped into my head. That's why. That's why
• 7:25
  Speaker 1: I know that I'm just on the way down comedically.
• 7:29
  Speaker 2: Well, that means the podcast is on the way down too, Oh.
• 7:31
  Speaker 1: Yeah, for sure. Okay, you were talking about the bees
• 7:34
  Speaker 1: having the problem with drinking too much, honey, I said, well,
• 7:38
  Speaker 1: you know, they could always just go to a bb meeting.
• 7:41
  Speaker 2: Oh boy, that was good. That wasn't bad. That was
• 7:44
  Speaker 2: a really good one.
• 7:45
  Speaker 1: I don't know, all right, Well, I would love to
• 7:47
  Speaker 1: hear from people terrible or borderline genius.
• 7:51
  Speaker 2: Okay, Well, I'm registering the first vote, and I'm going
• 7:53
  Speaker 2: to say somewhere in the middle of those.
• 7:56
  Speaker 1: It's about to say there is no in between, but
• 7:58
  Speaker 1: of course there is. Okay, all right, So where'd you
• 8:00
  Speaker 1: leave off with eating pollen?
• 8:02
  Speaker 2: That they take the nectar back to their nest, their.
• 8:06
  Speaker 1: Hot Oh okay, well, then I'll chime in here with
• 8:08
  Speaker 1: a pollen party. Bees are obviously accidentally transferring this pollen,
• 8:13
  Speaker 1: but you know, some of this pollen is getting eaten
• 8:16
  Speaker 1: and mixed in with that honey too because they love
• 8:19
  Speaker 1: it because it's got protein and fat. And so what
• 8:22
  Speaker 1: you end up with when you go back to the
• 8:23
  Speaker 1: hive is a gut or crop or a honey stomach
• 8:27
  Speaker 1: full of this nectar, a little bit of pollen. There's
• 8:31
  Speaker 1: probably like just dusting things from the air, and they
• 8:35
  Speaker 1: start puking it up into each other's mouths, chewing on it,
• 8:39
  Speaker 1: some puking it around, transferring it to one another until
• 8:43
  Speaker 1: it's ready for storage, right, which sounds gross it is,
• 8:48
  Speaker 1: But Ed.
• 8:48
  Speaker 2: Makes a really good point here that they're not actually
• 8:52
  Speaker 2: it's not actually bee vomit. Honey's not bee vomiting. I've
• 8:55
  Speaker 2: said that before, So I think I'm kind of being
• 8:57
  Speaker 2: inadvertently taken to task by ED, because again, did you
• 9:01
  Speaker 2: really Oh yeah, definitely, I've said that every chance I've
• 9:04
  Speaker 2: ever had. But the the again, the the bee crop,
• 9:08
  Speaker 2: the honey crop is not digesting. So what they're regurgitating
• 9:14
  Speaker 2: is virtually the same thing that's going in, so it's
• 9:17
  Speaker 2: not really puke, it's just something else. But yes, they
• 9:21
  Speaker 2: are transferring it from mouth to mouth, and as each
• 9:24
  Speaker 2: bee takes another mouthful of nectar and then passes it around,
• 9:28
  Speaker 2: they're chewing it for a little bit. And one of
• 9:29
  Speaker 2: the things they're doing is absorbing some of the moisture inside.
• 9:33
  Speaker 2: They're also mixing in their own enzymes, and what they're
• 9:37
  Speaker 2: doing in that sense, they're they're transforming nectar into honey.
• 9:41
  Speaker 2: So honey is a mixture of b enzymes, flower, nectar, pollen,
• 9:48
  Speaker 2: and that's dehydrated and combines to form brand new compounds.
• 9:55
  Speaker 2: And that's that's what honey is.
• 9:57
  Speaker 1: Yeah, and as we'll see there there can be other
• 9:59
  Speaker 1: thing things in there because it's nature and these are
• 10:03
  Speaker 1: sort of messy, all the beautiful processes. So as you'll
• 10:07
  Speaker 1: see when we talk about like completely raw, unfiltered honey,
• 10:10
  Speaker 1: there may be some bee legs in there and some
• 10:12
  Speaker 1: other little beef, but there may be a piece of
• 10:14
  Speaker 1: a wing because you know, this is just how things
• 10:17
  Speaker 1: go out there in the wild.
• 10:18
  Speaker 2: And sometimes some bees have really bad days.
• 10:22
  Speaker 1: Yes, that's when they go to the bebe meetings.
• 10:25
  Speaker 2: So there's another way that what we've been talking about
• 10:29
  Speaker 2: is blossom honey what most people think of when they
• 10:31
  Speaker 2: think of honey. There's actually one other way to make honey.
• 10:34
  Speaker 2: And do you remember in our Aunt episode where ants
• 10:37
  Speaker 2: are ranchers of aphids, and the aphids suck the juice
• 10:41
  Speaker 2: out of plants and produce honeydew. Well, bees go find
• 10:45
  Speaker 2: that honeydew in some cases and can actually make honey
• 10:48
  Speaker 2: from the sap of the stems, leaves and like bark
• 10:52
  Speaker 2: of trees and other plants, and they basically harvest that
• 10:56
  Speaker 2: like they harvest nectar from flowers. And so there's a
• 11:00
  Speaker 2: there's an entirely different way to produce honey that comes
• 11:03
  Speaker 2: straight from the plant, not even from the flowers, and
• 11:05
  Speaker 2: that's called honeydew.
• 11:06
  Speaker 1: Honey, honeydew, honey. Have you ever had that?
• 11:09
  Speaker 2: I don't think I have. I was looking it up
• 11:11
  Speaker 2: to see what some types of honeydew honey are and
• 11:14
  Speaker 2: I couldn't find many, and nothing that I found sounded
• 11:18
  Speaker 2: like anything I've had before.
• 11:20
  Speaker 1: Okay, we should point out that not all bees produce honey. Obviously,
• 11:26
  Speaker 1: there are a lot of different species of bees and
• 11:28
  Speaker 1: we went over those in great detail in the b episode.
• 11:32
  Speaker 1: But the honey bee is from the genus APIs, and
• 11:37
  Speaker 1: there are some other bees that do make honey, but
• 11:39
  Speaker 1: like the chief honey bee is the western honeybee. This
• 11:44
  Speaker 1: is the stud when it comes to making great honey.
• 11:49
  Speaker 1: This is the one we domesticated. This is the one
• 11:51
  Speaker 1: that makes so much honey. They have enough for them,
• 11:55
  Speaker 1: they have enough for us, and everybody is happy basically,
• 12:00
  Speaker 1: which is one of the things I love about beekeeping.
• 12:02
  Speaker 1: It seems like one of the geez few things where
• 12:06
  Speaker 1: we extract something from nature for ourselves where there's enough
• 12:11
  Speaker 1: to go around, and if you do it in the
• 12:12
  Speaker 1: right way, it doesn't harm the thing that gave it
• 12:16
  Speaker 1: to you.
• 12:16
  Speaker 2: Yeah, that is kind of a beautiful thing about it.
• 12:19
  Speaker 2: And as we'll see, the fact that honey exists is
• 12:23
  Speaker 2: kind of miraculous. And that's just kind of like the
• 12:25
  Speaker 2: cherry on the top, chuck, that we can harvest honey
• 12:28
  Speaker 2: without harming or the bees or taking some of their
• 12:34
  Speaker 2: head stash for us, like just make a little extra
• 12:37
  Speaker 2: for us and we can take that. I think it's
• 12:39
  Speaker 2: wonderful too.
• 12:40
  Speaker 1: So, yeah, you know, you mentioned we have a whole
• 12:42
  Speaker 1: episode on beekeeping. But as a short refresher, this has
• 12:45
  Speaker 1: been happening for a long time. People were collecting honey,
• 12:51
  Speaker 1: you know, in the Mesolithic period, so there are like
• 12:55
  Speaker 1: cave drawings that depict this stuff. So we've always liked
• 12:58
  Speaker 1: the honey as huge umans. And then you know, there's
• 13:02
  Speaker 1: a belief that it may have, just like beekeeping, may
• 13:05
  Speaker 1: have happened by accident, when a hive maybe set up
• 13:08
  Speaker 1: in a jar or basket or something that was outside
• 13:11
  Speaker 1: at somebody's place and they went, hey, wait a minute,
• 13:14
  Speaker 1: like this awesome honey is now in this jar on
• 13:18
  Speaker 1: my back porch, Like I wonder if we could do
• 13:20
  Speaker 1: this like intentionally and do it on purpose, and they
• 13:24
  Speaker 1: kind of just started doing it. That's what the thought
• 13:26
  Speaker 1: is at least.
• 13:27
  Speaker 2: Yeah, and they think that originally maybe some of the earliest,
• 13:30
  Speaker 2: earliest artificial hives were some sort of clay pod or
• 13:35
  Speaker 2: something that they repurposed for that. Sometimes maybe they came
• 13:39
  Speaker 2: across a hive and they're like, this is pretty firmly
• 13:42
  Speaker 2: attached to this stick. I'm just gonna take the whole
• 13:44
  Speaker 2: stick home with me.
• 13:45
  Speaker 1: I hope farm it like that.
• 13:46
  Speaker 2: You know. Yeah, there's regardless at some point, somebody probably
• 13:51
  Speaker 2: just stumbled upon this and then in very short order
• 13:55
  Speaker 2: it started to spread. They think that bee keeping at
• 13:59
  Speaker 2: least goes back about five thousand years ago. There's evidence
• 14:04
  Speaker 2: of it in Egypt, the Indus Valley, and Mesopotamia, and
• 14:07
  Speaker 2: then China. About eight hundred years after that evidence of
• 14:11
  Speaker 2: beekeeping starts up, and you would guess the people of
• 14:15
  Speaker 2: China and the people of Mesopotamia may not have been
• 14:18
  Speaker 2: in contact at the same time or at that time.
• 14:21
  Speaker 2: So it's really possible that beekeeping just kind of independently
• 14:26
  Speaker 2: grew up or evolved in different societies and cultures around
• 14:30
  Speaker 2: the world independently.
• 14:32
  Speaker 1: Yeah, and it was something because you're using like clay
• 14:35
  Speaker 1: jars and things like you were saying you didn't need
• 14:37
  Speaker 1: to forge a metal. It wasn't super expensive. It was
• 14:40
  Speaker 1: something that there was a low barrier to entry, I
• 14:45
  Speaker 1: guess is what you would say these days. Yeah, totally so,
• 14:47
  Speaker 1: and it was really delicious and as we'll soon find out,
• 14:50
  Speaker 1: super beneficial. So it became a big deal.
• 14:54
  Speaker 2: Yeah. One of the earliest artificial hives is still pretty
• 14:59
  Speaker 2: much the symbol for a beehive. If you look at
• 15:01
  Speaker 2: any a a milm winnie, the Pooh Illustrations. Yeah, like
• 15:08
  Speaker 2: it's called it's it's basically a cone, a baskety cone
• 15:13
  Speaker 2: turned upside down. So you take an ice cream cone,
• 15:15
  Speaker 2: turn it upside down on the ice cream part, make
• 15:17
  Speaker 2: it kind of bubbly, and there you go. That's a step.
• 15:21
  Speaker 1: Yeah, it's great. That's why where you get your beehive
• 15:24
  Speaker 1: hairdoo is named after these things. And you know, things
• 15:28
  Speaker 1: just advance from there, and we'll talk a little bit
• 15:31
  Speaker 1: about that later, but I say we take a break now, okay,
• 15:34
  Speaker 1: and then talk about what's in honey and what makes
• 15:37
  Speaker 1: it so good for us?
• 15:38
  Speaker 3: Sounds good, learn and stuff with Joshua job stuff.
• 15:56
  Speaker 4: You shine up, okay.
• 16:13
  Speaker 1: So the question of what is in honey is very
• 16:16
  Speaker 1: easy to answer because it's almost all sugar. There is
• 16:20
  Speaker 1: some water in there, although you know, like we mentioned,
• 16:22
  Speaker 1: part of the process of getting to the honey state
• 16:27
  Speaker 1: is to remove as much moisture as possible, but you
• 16:30
  Speaker 1: still need some moisture. So it's you know, something that
• 16:34
  Speaker 1: you can squirt out of a plastic bear.
• 16:37
  Speaker 2: Sure it can later make a bong out of.
• 16:42
  Speaker 1: I think most everyone that was in college when true
• 16:44
  Speaker 1: romance came out probably tried that.
• 16:46
  Speaker 2: And by the way, so long sixth grade classes that
• 16:48
  Speaker 2: were just listening to this.
• 16:52
  Speaker 1: Poor teacher who just ran to the front of the class.
• 16:55
  Speaker 2: Nothing nothing, nothing.
• 16:57
  Speaker 1: I'm sorry. What's a bong?
• 17:01
  Speaker 2: Was that?
• 17:02
  Speaker 1: Ralph Wigham?
• 17:02
  Speaker 4: It was?
• 17:03
  Speaker 2: It was a pretty good point.
• 17:05
  Speaker 1: So it's mostly sugar, and it's believe it or not,
• 17:08
  Speaker 1: it's mostly simple sugar, fruittose and glucose. There are some
• 17:12
  Speaker 1: complex sugars, but that's not to say just because honey
• 17:16
  Speaker 1: is mainly just sugar and simple sugar that it's not complex,
• 17:20
  Speaker 1: because it really is.
• 17:22
  Speaker 2: It is super complex. It's again, the word miraculous just
• 17:25
  Speaker 2: keeps bringing to mind. Yeah, and I'm definitely not one
• 17:28
  Speaker 2: of those intelligent design people. I just think honey is
• 17:31
  Speaker 2: something really special though, and so like, yes, it does
• 17:35
  Speaker 2: have the simple sugars, it has very complex sugars. Let
• 17:37
  Speaker 2: me throw out a couple of these names just to
• 17:39
  Speaker 2: kind of blow your mind. You practice, all right, There's
• 17:42
  Speaker 2: malto pentose. Okay, I didn't add the extra tea in
• 17:46
  Speaker 2: there all I wanted to so bad. Galactose. That's an
• 17:50
  Speaker 2: amazing name. There's also iso malto trios.
• 17:54
  Speaker 1: Nice.
• 17:54
  Speaker 2: These are not your average everyday sugar is like fruit
• 17:57
  Speaker 2: toast and glucose, both of which are found in honey.
• 18:00
  Speaker 2: But that's just the sugars. And again, the simple sugars
• 18:03
  Speaker 2: combined with other enzymes in the bee's mouths to create
• 18:06
  Speaker 2: these much more sophisticated sugar, some of which have like
• 18:09
  Speaker 2: actual protective health properties we've found. But that's just the sugars.
• 18:14
  Speaker 2: There's also amino acids, enzymes, polyphenols, flavonoids. And when you
• 18:20
  Speaker 2: start looking at all of the different things that pop
• 18:23
  Speaker 2: up in honey that's in honey, and you look at
• 18:26
  Speaker 2: each one individually and you look them up, you will
• 18:28
  Speaker 2: find that they do all sorts of amazing things. And
• 18:31
  Speaker 2: when you put all of it together, you just can't
• 18:34
  Speaker 2: help but step back and say, honey is miraculous.
• 18:37
  Speaker 1: Yeah, and let's have a spoonful.
• 18:39
  Speaker 2: Yeah, exactly. That's the second thought that follows.
• 18:43
  Speaker 1: It has, in fact, you mentioned amino acids. It has
• 18:45
  Speaker 1: all nine all nine essential amino acids, which are the
• 18:50
  Speaker 1: ones that we need that we don't make in our
• 18:52
  Speaker 1: own body, so we have to eat them. It is,
• 18:56
  Speaker 1: and we'll get to the healthy stuff in like twelve seconds.
• 18:59
  Speaker 1: But need to mention that one of the other great
• 19:01
  Speaker 1: things about honey is that it's I don't know about
• 19:05
  Speaker 1: lasts forever. Maybe I know they've pulled honey out of
• 19:07
  Speaker 1: like Egyptian tombs and reconstituted it to where it was fine,
• 19:12
  Speaker 1: So maybe it does last forever. But it is acidic,
• 19:15
  Speaker 1: it has antibacterial properties, so that means honey will last
• 19:18
  Speaker 1: you a long long time. And if you find an old, hard,
• 19:23
  Speaker 1: you know, lump of honey and a jar in your
• 19:26
  Speaker 1: house that you forgot about, you can probably make that
• 19:29
  Speaker 1: honey awesome again with very little effort.
• 19:31
  Speaker 2: Yeah, supposedly, what you do is you just throw it
• 19:33
  Speaker 2: in that jar, and you take that jar and you
• 19:36
  Speaker 2: put it in like a bath of very hot tapwater.
• 19:40
  Speaker 2: Do not heat it up on the stove, just put
• 19:42
  Speaker 2: it in hot tapwater, and very slowly that chunk of
• 19:45
  Speaker 2: honey will turn back into liquid gold aka honey.
• 19:49
  Speaker 1: Yeah, there's a lot of mixed messaging around honey being
• 19:53
  Speaker 1: toxic if it's heated beyond a certain point. Sure, because
• 19:59
  Speaker 1: the you know, there's ancient wisdom that says it becomes toxic.
• 20:03
  Speaker 1: Other people these days say no, it doesn't. So I
• 20:06
  Speaker 1: was like, you know, I mean, surely there's a study
• 20:09
  Speaker 1: about this, and I didn't really find one. I found
• 20:12
  Speaker 1: one about lab rats and honey heated with Geeka, but
• 20:16
  Speaker 1: that wasn't only honey.
• 20:18
  Speaker 2: That sounds kind of good and don't.
• 20:21
  Speaker 1: But I don't know if I just didn't have time
• 20:24
  Speaker 1: to find the study, because it seems like a simple
• 20:26
  Speaker 1: enough thing to research, Like you heat the honey, yeah,
• 20:29
  Speaker 1: and feed it to a monkey and see if it dies.
• 20:35
  Speaker 1: So I'm kidding, by the way, but the.
• 20:37
  Speaker 2: Thing is Chuck as you raised something that came up
• 20:39
  Speaker 2: for me later on that I'll just put here, like
• 20:42
  Speaker 2: the stuff we do to animals is unconscionable. One hundred
• 20:47
  Speaker 2: years from now, our cohort is going to be looked
• 20:49
  Speaker 2: at as just so barbaric. And one of the things
• 20:53
  Speaker 2: that kind of raised my hackles was, as we'll see
• 20:57
  Speaker 2: later on, one of the things they think honey can
• 20:59
  Speaker 2: help with is neurological disorders or mental imbalances, and they
• 21:05
  Speaker 2: test that stuff on rats and one of the things
• 21:08
  Speaker 2: they found was that in rats it recovers hopeless behavior. Sorry,
• 21:13
  Speaker 2: in mice that have undergone restraint stress for twenty one
• 21:17
  Speaker 2: days now, it was like, restraint stress doesn't sound very good.
• 21:20
  Speaker 2: What is that They put the mouse in a tube
• 21:23
  Speaker 2: where it can't move any of its limbs or body
• 21:27
  Speaker 2: or anything. And they kept it there for twenty one days.
• 21:31
  Speaker 2: And you think being put in a tube as a
• 21:33
  Speaker 2: human being for twenty one days where you couldn't move,
• 21:36
  Speaker 2: like I can barely breathe just saying that out loud, right,
• 21:40
  Speaker 2: that's twenty one human days. Imagine what twenty one days
• 21:43
  Speaker 2: is in the length of a mouse's life. And then,
• 21:46
  Speaker 2: by the way, after they studied the mouse, after taking
• 21:49
  Speaker 2: out of the tube, they probably killed it shortly after that,
• 21:52
  Speaker 2: so that mouse's entire life was spent under restraint stress
• 21:57
  Speaker 2: in a tube. And this is just one of the
• 21:59
  Speaker 2: myriad things that we do to animals. And the more
• 22:01
  Speaker 2: I just kind of come across the stuff casually mentioned
• 22:04
  Speaker 2: in this really dry clinical tone in peer reviewed papers,
• 22:08
  Speaker 2: the more I'm just like this is, I don't know
• 22:11
  Speaker 2: that we can justify this. And yes, we've come up
• 22:13
  Speaker 2: with so many amazing things to help humanity along, but
• 22:16
  Speaker 2: I really think we should be we should be allocating
• 22:19
  Speaker 2: a significant amount of our research efforts to figuring out
• 22:24
  Speaker 2: how to not use animals to come up with those
• 22:26
  Speaker 2: same amazing breakthroughs, because it's just wrong, it's cruel and wrong,
• 22:31
  Speaker 2: and there's there's really basically no justification for it in
• 22:35
  Speaker 2: the greater scheme of things. And that's my soapbox.
• 22:39
  Speaker 1: I think that's your first soapbox moment of twenty twenty three.
• 22:42
  Speaker 2: Oh, it definitely is, now that you mentioned it.
• 22:44
  Speaker 1: Sure, all right, that means we're going to toast some
• 22:47
  Speaker 1: tomorrow clink. This set is good for your body as well.
• 22:52
  Speaker 2: Huh, what's your tomorrow that you look.
• 22:54
  Speaker 1: Congradulate and you know I got a few of them.
• 22:56
  Speaker 1: That's going to be a future like very near future
• 22:58
  Speaker 1: topic by the way. Oh okay, cool, gotten very into tomorrow.
• 23:01
  Speaker 2: Mine is Montenegro. Montenegro is is so good and it's
• 23:06
  Speaker 2: really good to mix cocktails with two.
• 23:09
  Speaker 1: It sure is a little bourbon and some tomorrow you're
• 23:11
  Speaker 1: some rye and tomorrow.
• 23:12
  Speaker 2: A little bit of that. It'll fix delicious. It'll fix
• 23:15
  Speaker 2: a mouse that's been in restraint stress for twenty and
• 23:18
  Speaker 2: one day's right.
• 23:19
  Speaker 1: Up, some orange bitters, a little shake of that.
• 23:21
  Speaker 2: Yeah, it's good stuff even just also choked, by the way,
• 23:25
  Speaker 2: just a little bit of amorrow Montenegro, like I think
• 23:28
  Speaker 2: an ounce of that and some good seltzer is really
• 23:32
  Speaker 2: good on your own too.
• 23:34
  Speaker 1: That's a digest Steve in a half.
• 23:35
  Speaker 2: It definitely is.
• 23:37
  Speaker 1: Yeah, that's great. Uh. You know what recently I went
• 23:40
  Speaker 1: to La just for the day to see our friend
• 23:43
  Speaker 1: Ben Harrison. Yeah, and our our friend and booking agent
• 23:48
  Speaker 1: Josh Lingren and my friend Adam Pranica. You'd love Adam.
• 23:51
  Speaker 1: You just haven't hung out with them much. But we
• 23:54
  Speaker 1: went to Musso and Frank and I'll just say this,
• 23:57
  Speaker 1: and I haven't been drinking much lately, but we had
• 23:59
  Speaker 1: a day and we're way too drunk to be and
• 24:01
  Speaker 1: Musso and Frank.
• 24:02
  Speaker 2: I could tell from your Instagram posts from it.
• 24:05
  Speaker 1: Yeah, it's like she just looks really this great big
• 24:09
  Speaker 1: meal and drinks and all this stuff at one of
• 24:11
  Speaker 1: the oldest restaurants in Hollywood. And at the very end,
• 24:15
  Speaker 1: Ben Harrison just shouts out, is that it. We're like, yes,
• 24:19
  Speaker 1: nothing else, and Ben went four tomorrows. Oh yeah, so
• 24:23
  Speaker 1: that's how we ended our meal. Wow, they're just stop
• 24:26
  Speaker 1: with a hangover. So let's not blow all of our
• 24:29
  Speaker 1: knowledge on tomorrow right here. Well put chuck jerk all right.
• 24:34
  Speaker 1: So health qualities of Honey is where we left off
• 24:37
  Speaker 1: ten minutes ago. There are lots of health benefits and
• 24:40
  Speaker 1: there are lots of studies that back this up, which
• 24:43
  Speaker 1: is great. There are medicinal uses that have been academically
• 24:47
  Speaker 1: studied and verified. So this isn't like you know, witchy
• 24:51
  Speaker 1: hokum or woo woo stuff like that. Honey is really
• 24:54
  Speaker 1: really good for you. And we've known this for a
• 24:56
  Speaker 1: long time. And one of the things that honey is
• 24:58
  Speaker 1: great for is if you you have allergies. If they
• 25:03
  Speaker 1: did studies where they looked over the course of a
• 25:05
  Speaker 1: couple of months during allergy season, and it had significant
• 25:09
  Speaker 1: reductions in what's called rhinitis rhinitis, which is you know,
• 25:15
  Speaker 1: stuff you knows, sneezing, allergic sort of qualities fear of.
• 25:22
  Speaker 1: And this was like quite a bit of honey. I
• 25:24
  Speaker 1: think it was one gram of honey per kilogram of
• 25:27
  Speaker 1: body weight.
• 25:27
  Speaker 2: It's a lot of honey.
• 25:29
  Speaker 1: It's a lot of honey. But it works, and you know,
• 25:31
  Speaker 1: it's better than some dumb allergy medication.
• 25:34
  Speaker 2: So you remember our immunotherapy episode from very early on,
• 25:39
  Speaker 2: we talked a lot about eating honey to get over allergies,
• 25:43
  Speaker 2: and it totally makes sense because you're exposing yourself to
• 25:45
  Speaker 2: the local pollen. That's why people who say this actually
• 25:48
  Speaker 2: works to get yourself over allergies. Say, it won't work
• 25:52
  Speaker 2: unless you are eating local honey, meaning like within twenty
• 25:55
  Speaker 2: or I think thirty miles of where you live, because
• 25:58
  Speaker 2: you're exposing yourself a little by little to that pollen
• 26:02
  Speaker 2: and your body's like, oh, this is this Stuff's not
• 26:05
  Speaker 2: that bad. We won't give you any more allergies.
• 26:08
  Speaker 1: Yeah, And there's a lot of reasons to eat local
• 26:10
  Speaker 1: honey and eat locally period, not the least of which
• 26:13
  Speaker 1: is that's just how it was for gazillion years. You
• 26:19
  Speaker 1: ate what was near you because you couldn't get anywhere else,
• 26:21
  Speaker 1: and that's just sort of the better way to eat.
• 26:23
  Speaker 2: Yeah. I've really gotten into green grapes lately. They're just
• 26:26
  Speaker 2: so good and they're so good for you. Just always
• 26:28
  Speaker 2: have like a bowl of them out And we just
• 26:31
  Speaker 2: left grape season and the stuff that's out now is
• 26:35
  Speaker 2: just it's so bad. It's just like you put in
• 26:38
  Speaker 2: your mouth and there's no like pop to it. It
• 26:40
  Speaker 2: just MUSHes. And this is not any good. Yeah, it
• 26:44
  Speaker 2: is like an eyeball. It's really, it's like a rotten
• 26:46
  Speaker 2: eyeball basically. So I'm off a grape, so I'm trying
• 26:50
  Speaker 2: to find a Grape replacement until they come back in season.
• 26:53
  Speaker 1: Grape Replacement is not a bad band name. Actually it
• 26:56
  Speaker 1: is a bad band name, but I could see someone
• 26:57
  Speaker 1: naming their band NAT.
• 26:58
  Speaker 2: That seems like a side project band name.
• 27:01
  Speaker 1: Right. What about an inflammation that's you know, inflammation, we've
• 27:06
  Speaker 1: talked a lot about that's it's not the root cause
• 27:08
  Speaker 1: of every problem humans have, but inflammation is one of
• 27:12
  Speaker 1: the leading causes of a lot of problems that humans have.
• 27:15
  Speaker 2: Definitely, I think we need to do an episode on that, Yeah, totally,
• 27:18
  Speaker 2: But yeah, I mean it's behind cardiovascular issues. Your blood
• 27:21
  Speaker 2: pressure might be high, you might have gut problems, arthritis,
• 27:26
  Speaker 2: some types of cancer, and it's your body basically mounting
• 27:30
  Speaker 2: this immune response that is overblown and so you're suffering
• 27:33
  Speaker 2: as a result, and it has all these terrible effects. Well,
• 27:38
  Speaker 2: the flavonoids that I mentioned are there's a ton of flavonoids.
• 27:43
  Speaker 2: I think like thirty different flabinoids found and basically all
• 27:46
  Speaker 2: types of honey, just to varying degrees depending on what
• 27:49
  Speaker 2: flowers it came from. And they are antioxidants. We've talked
• 27:52
  Speaker 2: about antioxidants and whether or not they actually work or not.
• 27:58
  Speaker 2: The jury's still kind of out, but there are some
• 28:00
  Speaker 2: things that flavonoids do that are like, this is just
• 28:02
  Speaker 2: demonstrably effective. One of the things they do is go
• 28:06
  Speaker 2: to the genes that produce inflammatory proteins and say, nope,
• 28:10
  Speaker 2: not today, you just rest easy, stop making those things.
• 28:14
  Speaker 2: So the block expression of inflammatory proteins. That's just one
• 28:19
  Speaker 2: of the things that you can find in honey.
• 28:21
  Speaker 1: Yeah, a pretty big one if you ask me. Sure,
• 28:25
  Speaker 1: if you want kind of one of the king daddies
• 28:28
  Speaker 1: of healthful honeys. You've probably heard of Manuka honey. It
• 28:33
  Speaker 1: seems to have I don't know about exploded, but it
• 28:36
  Speaker 1: seems to have really garnered a lot more popularity and popularity,
• 28:41
  Speaker 1: garnered popularity whatever, you know what I'm saying, Sure in
• 28:44
  Speaker 1: more recent years, partially because of marketing and pr but
• 28:48
  Speaker 1: partially because Minuka honey is really good for you. This
• 28:51
  Speaker 1: is a monofloral honey, which means, as we'll talk about
• 28:55
  Speaker 1: a bit more later, that it comes from a single
• 28:57
  Speaker 1: flower as much as possible from New Zealand, and it's
• 29:02
  Speaker 1: got a pretty short period in which this flower flowers,
• 29:06
  Speaker 1: and that makes it a more rare honey. That makes
• 29:09
  Speaker 1: it more expensive, of course, but manuka honey kind of
• 29:12
  Speaker 1: does all the things that honey does times, you know,
• 29:17
  Speaker 1: with a plus afterward.
• 29:18
  Speaker 2: Yeah. Supposedly, the active ingredient for manuka honey's antimicrobial properties
• 29:24
  Speaker 2: is methyl glyoxal. It's a word as ugly as it
• 29:29
  Speaker 2: sounds spelled out, but it has about one hundred times
• 29:32
  Speaker 2: the amount that other types of honey have. And that's
• 29:37
  Speaker 2: one of the reasons why everybody's so bully on manuka honey.
• 29:40
  Speaker 2: I think the other reason is because it is very rare.
• 29:43
  Speaker 2: The manuka shrub grows in fairly remote, isolated regions of
• 29:47
  Speaker 2: New Zealand, so it's hard to get, and that means
• 29:49
  Speaker 2: it's very expensive, so you can sell it for a
• 29:51
  Speaker 2: lot of money. So anything you can say is Manuka honey.
• 29:54
  Speaker 2: You can kind of hype, but there does seem to
• 29:56
  Speaker 2: be some actual reality behind the hype.
• 30:00
  Speaker 1: Yeah, Like there there are people who do this and
• 30:04
  Speaker 1: who just like take a spoonful of manuka honey every
• 30:07
  Speaker 1: day as if they're taking their vitamins in the morning
• 30:09
  Speaker 1: or something like that.
• 30:10
  Speaker 2: For sure. And there's another one that's kind of come
• 30:12
  Speaker 2: up recently that has been rivaling minukas a tulang honey.
• 30:17
  Speaker 2: It grows in Malaysia. The thing is Manuka honey is
• 30:20
  Speaker 2: a monofloral honey. As we'll see, it's just made from
• 30:23
  Speaker 2: the manuka, the flowers of the manuka shrub. Tulang is
• 30:27
  Speaker 2: called jungle honey, like it's just made from whatever's flowering
• 30:32
  Speaker 2: in Malaysia. But supposedly the flowers that are growing in
• 30:35
  Speaker 2: the jungles of Malaysia have a lot of amazing properties too.
• 30:39
  Speaker 2: Because people are saying this tulang it's the hot new product,
• 30:42
  Speaker 2: and so long Manuka, you're so over and done with.
• 30:46
  Speaker 1: Yeah, jungle honey's a good song title, yeah for sure.
• 30:49
  Speaker 1: Or maybe I'm just thinking jungle boogie.
• 30:51
  Speaker 2: No, jungle honey sounds good. You put honey with any
• 30:55
  Speaker 2: other word and it's gonna make it more appealing. I
• 30:58
  Speaker 2: think for.
• 30:58
  Speaker 1: Sure, I love the word jungle. It's one of my favorites.
• 31:01
  Speaker 2: Yeah, you said earlier you were starting your honey file.
• 31:03
  Speaker 2: I was like, you should call all files your honey file.
• 31:07
  Speaker 1: Maybe I will. Honey is also good topically. You can
• 31:12
  Speaker 1: put honey, especially something like manuka honey, on a skin,
• 31:17
  Speaker 1: knee or something like that cuts any kind of stubborn
• 31:21
  Speaker 1: wounds it's going to help out with They've done meta
• 31:24
  Speaker 1: studies on putting honey on topically and a lot of
• 31:28
  Speaker 1: these were it seems like from studies on diabetic foot wounds,
• 31:33
  Speaker 1: this is what ED found. But you know, it healed faster,
• 31:37
  Speaker 1: there was less inflammation. Apparently it can reduce nasty odors,
• 31:41
  Speaker 1: and even in diabetic foot wounds, helped reduce the need
• 31:45
  Speaker 1: for amputation.
• 31:46
  Speaker 2: Yeah, apparently that's with just about any honey you could
• 31:51
  Speaker 2: use for wound healing, not just manuka. Yeah, I saw
• 31:54
  Speaker 2: a paper that said, actually you might not want to
• 31:57
  Speaker 2: use manuka because that methyl glyoxal is something that might
• 32:01
  Speaker 2: actually prevent a diabetic foot ulcer from healing because really
• 32:06
  Speaker 2: so potent, it might actually like kill off like the
• 32:10
  Speaker 2: new cells that are trying to form. Other honey has
• 32:13
  Speaker 2: been shown is honey in general that it actually does
• 32:16
  Speaker 2: help heal diabetic foot ulcers, in really any kind of wound.
• 32:20
  Speaker 2: But the reason they say diabetic ulcers is because they
• 32:23
  Speaker 2: have so much trouble healing because there's so little circulation
• 32:27
  Speaker 2: being led to that wound site that it just basically
• 32:30
  Speaker 2: just persists that if you slather some honey on there,
• 32:33
  Speaker 2: you can say Goodbye, stubborn wound. Goodbye.
• 32:38
  Speaker 1: We already talked about blood pressure some but we should
• 32:40
  Speaker 1: note that some of the studies have found that it
• 32:43
  Speaker 1: reduces hypertension in women and not men. And this not
• 32:48
  Speaker 1: to say that it can't in men, but it's in
• 32:51
  Speaker 1: you know, Ed points this out very astutely, that honey
• 32:54
  Speaker 1: is just there's a lot of studies and meta studies
• 32:56
  Speaker 1: and things, but you know, it's something that bees make
• 32:59
  Speaker 1: in nature and that humans collect, so they aren't always
• 33:04
  Speaker 1: the most consistent results when it comes to studies, and
• 33:07
  Speaker 1: there's so many varieties and so many kinds of bees
• 33:09
  Speaker 1: and where they live and then the flowers that they're
• 33:12
  Speaker 1: pollinating and getting that nectar from that it's just because
• 33:17
  Speaker 1: a study says something, it doesn't mean like that's the end,
• 33:20
  Speaker 1: full stop.
• 33:21
  Speaker 2: Yeah, one way or the other, Like didn't find this
• 33:24
  Speaker 2: property actually helpful or did Yeah, there just needs to
• 33:28
  Speaker 2: be more studying that. Yes, they need to refine the
• 33:31
  Speaker 2: study of honey, which I think we're in the in
• 33:34
  Speaker 2: the midst of, like right now in this podcast, we're
• 33:37
  Speaker 2: helping move it along. I think what about cancer. Cancer
• 33:42
  Speaker 2: is another one. They think that basically there's there's properties
• 33:46
  Speaker 2: in Honey, that create apoptosis, which is programmed cell death,
• 33:51
  Speaker 2: and that they help target cancer tumors to to go
• 33:56
  Speaker 2: ahead and die, just die, die, die tumor. And that's
• 34:00
  Speaker 2: basically how chemotherapy works in a lot of ways. So, yes,
• 34:03
  Speaker 2: it does seem to have some sort of effect on cancer.
• 34:07
  Speaker 2: I saw that not only has it been shown to
• 34:10
  Speaker 2: work in the lab, like in cell lines of cancer cells,
• 34:15
  Speaker 2: but that it's it's had some clinical results as well.
• 34:19
  Speaker 2: But apparently when they go after cancer cells, there's something
• 34:23
  Speaker 2: that's called blebbing. And blebbing is where a cell gets
• 34:29
  Speaker 2: pulled away, like it's membrane gets pulled away from the
• 34:32
  Speaker 2: cytoskeleton and there's like a bulge and at that point
• 34:37
  Speaker 2: you have what's called blebbing, and that cell is in
• 34:39
  Speaker 2: very big trouble. So honey goes after cancer cells and
• 34:44
  Speaker 2: makes them bleb.
• 34:46
  Speaker 1: Well, you know how I knew it would be something
• 34:49
  Speaker 1: that makes you in trouble. What is that? It's called blebbing?
• 34:51
  Speaker 2: Yeah, exactly.
• 34:52
  Speaker 1: That can't be good.
• 34:53
  Speaker 2: No, oh my god, I'm blebbing. That's not a good sign.
• 34:57
  Speaker 1: No would ever say, oh that's fantastic, good for you. Yeah,
• 35:00
  Speaker 1: bleb right, you mentioned neurological problems earlier a little bit.
• 35:06
  Speaker 1: Obviously this can be a whole host of things, but
• 35:09
  Speaker 1: they have found and this is another you know, area
• 35:12
  Speaker 1: that there needs to be a lot more testing. But
• 35:14
  Speaker 1: the clinical trials have shown some pretty good results in
• 35:17
  Speaker 1: things like you know, depression, dementia, in any kind of
• 35:22
  Speaker 1: age related like mental neurological deterioration basically, but even things
• 35:27
  Speaker 1: like convulsions. They did there was one study in some
• 35:32
  Speaker 1: some senior adults that where they had a placebo control
• 35:36
  Speaker 1: group which had about four hundred percent greater incidents of
• 35:40
  Speaker 1: dementia than the group that took a daily tablespoon of honey.
• 35:43
  Speaker 2: That is astounding, that's huge. Yeah, Yeah, that's the kind
• 35:47
  Speaker 2: of study where it's like, no, that's the end. Nobody
• 35:50
  Speaker 2: else needs to do any more research. Does everybody eat
• 35:52
  Speaker 2: a tablespoon of honey? And that's actually that raises a
• 35:55
  Speaker 2: good question that a lot of people have. It's like,
• 35:56
  Speaker 2: wait a minute, honey is a sweetener. Yes, it's natural,
• 36:00
  Speaker 2: but it's got tons of sugar in it. So is
• 36:02
  Speaker 2: it really okay to eat a tablespoonful honey a day?
• 36:06
  Speaker 2: And the answer is in the West, especially you should yes,
• 36:13
  Speaker 2: go ahead and eat a tablespoon of honey a day,
• 36:15
  Speaker 2: but make sure that what you're doing is exchanging the
• 36:19
  Speaker 2: added sugars that you're eating in your diet normally for
• 36:21
  Speaker 2: that tablespoon. Don't just add it to your normal diet.
• 36:24
  Speaker 2: Figure out where you can cut down some sugar and
• 36:26
  Speaker 2: use honey instead. And yes, you will probably be much
• 36:29
  Speaker 2: better off in the long run because sugar is really
• 36:31
  Speaker 2: not good for us at all.
• 36:33
  Speaker 1: That's great. I think we take our second break here,
• 36:36
  Speaker 1: we come back and we talk about honeycombs, grades of honey.
• 36:41
  Speaker 1: We still got a lot to go over, so let's
• 36:43
  Speaker 1: get to it.
• 36:56
  Speaker 3: And stuff with Joshua. Stuff you shine up?
• 37:17
  Speaker 2: Okay, check this suddenly turned into a short stuff go.
• 37:21
  Speaker 1: Well. I mean we can talk about the honeycomb briefly again.
• 37:24
  Speaker 1: That's in our beekeeping episode, in our bee episode and
• 37:29
  Speaker 1: with a lot of detail, but basically, you know this,
• 37:33
  Speaker 1: the honeycomb is like that hexagonal cell structure that you
• 37:37
  Speaker 1: see inside the hive, made of the wax that the
• 37:41
  Speaker 1: bees produce, and they you know, they make cells for
• 37:45
  Speaker 1: storing honey or for housing that queen and the brood.
• 37:49
  Speaker 1: But the important thing as far as the honeycomb goes
• 37:51
  Speaker 1: is that humans came along as far as beekeeping is concerned,
• 37:55
  Speaker 1: and said, you know, let me build the framing your
• 37:58
  Speaker 1: house for you and you can come in and add
• 38:00
  Speaker 1: the detail. So we started making these you know, what
• 38:05
  Speaker 1: would you call it?
• 38:06
  Speaker 2: Like a form a substrate.
• 38:09
  Speaker 1: Look at you, which gives the bees a little bit
• 38:14
  Speaker 1: of a head start, and then you know the honey
• 38:16
  Speaker 1: is in there. They extract that honey in a centrifuge.
• 38:20
  Speaker 1: It leaves that honeycomb intact. Although you can get that
• 38:26
  Speaker 1: natural honey if you've seen it in the store with
• 38:28
  Speaker 1: that or maybe at a farmer's market, local farmer's market
• 38:31
  Speaker 1: with a honeycomb floating in that honey, you can you
• 38:35
  Speaker 1: can eat that stuff. It's wax is not going to
• 38:37
  Speaker 1: hurt you. Yeah, and it probably makes you feel like
• 38:40
  Speaker 1: Martha Stewart or something.
• 38:41
  Speaker 2: It makes my teeth feel gritty. So I don't like it,
• 38:44
  Speaker 2: but I do know that it is edible for sure.
• 38:46
  Speaker 1: Yeah.
• 38:47
  Speaker 2: One of the things I saw chuck though, I was like, well,
• 38:48
  Speaker 2: wait a minute, if bee keepers are like making basically
• 38:51
  Speaker 2: fully formed honeycombs for the bees to use, this is
• 38:56
  Speaker 2: going to produce some soft, lazy bees. But it turns out.
• 38:59
  Speaker 2: There's actually really good reason to do this, and that
• 39:01
  Speaker 2: is that with bees produce their own wax, they have
• 39:04
  Speaker 2: to eat honey to produce the wax, and they they
• 39:08
  Speaker 2: consume six pounds of honey to make one pound of wax.
• 39:13
  Speaker 2: So by giving them the wax to begin with, you're
• 39:16
  Speaker 2: saving all of that extra honey. They're just gonna keep
• 39:18
  Speaker 2: making that honey and you're gonna get more for it.
• 39:21
  Speaker 1: Yeah, I mean, maybe that's one of the reasons we
• 39:23
  Speaker 1: have that surplus.
• 39:24
  Speaker 2: Probably, I would think. So. Yeah, if you're if you're
• 39:27
  Speaker 2: keeping bees and you're not giving them pre formed be
• 39:30
  Speaker 2: wax bees wax cells, you're a chump.
• 39:34
  Speaker 1: There are lots of different ways to rate or grade honey.
• 39:38
  Speaker 1: We're gonna go over a lot of those now, one
• 39:41
  Speaker 1: of which is how much it's processed. We talked about
• 39:44
  Speaker 1: right out of the hive. It's gonna have some some
• 39:46
  Speaker 1: bead legs and pieces of wing, and some yeast in there,
• 39:50
  Speaker 1: some bacteria, some pollen, maybe some dust, some honey crystals.
• 39:54
  Speaker 1: You know, you generally want to I'm sure they're purists
• 39:57
  Speaker 1: that just love that stuff, but if you're selling an
• 40:00
  Speaker 1: the story, you probably want to remove some of that
• 40:04
  Speaker 1: or a lot of that to make it a food product.
• 40:08
  Speaker 1: The other reason why is because if there's something floating
• 40:10
  Speaker 1: in your honey, that just gives the honey a solid
• 40:13
  Speaker 1: thing in there to crystallize around. And generally the honey
• 40:20
  Speaker 1: buying public sees crystallization is like that, I don't want
• 40:23
  Speaker 1: to buy that honey.
• 40:24
  Speaker 2: I saw that. That was mostly Americans that have an
• 40:27
  Speaker 2: aversion to crystallized honey. That doesn't spread me, And it's
• 40:30
  Speaker 2: because we think that it's gone bad somehow. And again, yeah,
• 40:33
  Speaker 2: all it is is like, yeah, there's been some crystallization
• 40:36
  Speaker 2: of the sugars and all you have to do is
• 40:38
  Speaker 2: put in a nice tapwater bath and it'll go back.
• 40:40
  Speaker 2: But yes, you can just totally eat crystallized honey. There's
• 40:43
  Speaker 2: no problem with it whatsoever. But because they know their consumers,
• 40:48
  Speaker 2: honey producers are like, we got to get the solids
• 40:50
  Speaker 2: out of it, right, So basically any honey you buy
• 40:54
  Speaker 2: in the United States is going to have at least
• 40:57
  Speaker 2: undergone macro filtering with the un called straining, and what
• 41:02
  Speaker 2: that produces is raw honey. It's just they're getting out
• 41:05
  Speaker 2: the biggest of the big solids. But then that's it.
• 41:08
  Speaker 2: There's no more filtration whatsoever, and it's raw honey, which
• 41:11
  Speaker 2: is a bit of a misnomer because every honey type
• 41:16
  Speaker 2: that isn't pasteurized, and pasteurized honey is just one small subset.
• 41:21
  Speaker 2: Every other type of honey is technically raw honey. It's
• 41:23
  Speaker 2: not been heated, there's nothing that's been killed off in it.
• 41:26
  Speaker 2: It's all still raw. But I think what they're basically
• 41:29
  Speaker 2: using the word raw for is like rustic honey.
• 41:32
  Speaker 1: Right, yeah, I agree. You mentioned pastorization, we might as
• 41:36
  Speaker 1: well talk about that. I looked it up. I was like,
• 41:39
  Speaker 1: why would you pasteurize honey, because you typically think of
• 41:43
  Speaker 1: pasturization for more of like a dairy product. It's basically
• 41:47
  Speaker 1: just there is no reason to do it that I found,
• 41:51
  Speaker 1: other than making it look and like pour out of
• 41:55
  Speaker 1: the bottle or jar or whatever more freely. It's smoother.
• 42:01
  Speaker 1: Apparently it's going to alter the flavor, obviously, because you're
• 42:04
  Speaker 1: heating this honey up. Yeah, but that's that's the only
• 42:08
  Speaker 1: thing I found why you would pasteurize honey.
• 42:10
  Speaker 2: I saw that, you know, honey has all these anti microbial,
• 42:13
  Speaker 2: anti viral properties. That doesn't mean there's no such thing
• 42:16
  Speaker 2: as bacteria in honey. Or there's no such thing as mold.
• 42:19
  Speaker 2: Spores in honey, and mold in particular can cause honey
• 42:22
  Speaker 2: to ferment slightly. Again, nothing wrong with that, It's totally fine.
• 42:26
  Speaker 2: You basically just have a free little mini shot of
• 42:29
  Speaker 2: mead right there in your honey. But people don't like
• 42:32
  Speaker 2: that kind of thing, so I think pasturizing it kills
• 42:34
  Speaker 2: off any of those potential microbes or yeast or mold
• 42:38
  Speaker 2: or anything.
• 42:39
  Speaker 1: I'm at a hippie once and I think West Virginia
• 42:45
  Speaker 1: that made his own meat. I think I might have
• 42:47
  Speaker 1: told the story before, but he gave me some meat.
• 42:49
  Speaker 2: Yeah, somebody mailed us meat years and years and years ago.
• 42:52
  Speaker 2: Is the only meat I've ever had in my life.
• 42:54
  Speaker 1: I'm not a fan.
• 42:56
  Speaker 2: It was it was fine. Yeah, It's not something I
• 42:58
  Speaker 2: could drink regularly or any like that. But yeah, if
• 43:01
  Speaker 2: I were in West Virginia wearing nothing but a pair
• 43:03
  Speaker 2: of overalls, I can probably drink a little meat.
• 43:07
  Speaker 1: This is a nice guy, despite the fact that he
• 43:09
  Speaker 1: was a fishman. I'm getting killed for knocking fish, by
• 43:13
  Speaker 1: the way.
• 43:13
  Speaker 2: Just keep it up though, it doesn't matter.
• 43:17
  Speaker 1: Well, you know what's funny is all the people that
• 43:19
  Speaker 1: have written in are trying to talk me into liking fish.
• 43:21
  Speaker 2: Right, They're like, surely you clearly haven't listened to fish
• 43:24
  Speaker 2: and you don't know what you're talking about.
• 43:25
  Speaker 1: It they do it. It's all almost verbatim. It's funny.
• 43:28
  Speaker 1: It's almost like the talking points they shared. But I
• 43:32
  Speaker 1: know fish fans wouldn't share talking points. It's not the
• 43:34
  Speaker 1: fish way. Way back to the filtering, we're jumping back
• 43:40
  Speaker 1: to the other the USDA designation, which is filtered honey,
• 43:45
  Speaker 1: and that is basically just more filtering. The filters are
• 43:48
  Speaker 1: finer and it's gonna remove almost all those solids that
• 43:52
  Speaker 1: you're gonna see. And it probably does require some heating
• 43:55
  Speaker 1: because to get through those filters, you gotta have it
• 43:57
  Speaker 1: a little more viscous or less viscous.
• 44:00
  Speaker 2: Yeah, a little bit. But if you're ultrafiltering, not only
• 44:03
  Speaker 2: do you have to warm it up, you combine it
• 44:05
  Speaker 2: with a lot of water. Yeah, because you're pushing it
• 44:08
  Speaker 2: through not quite reverse osmosis membranes, but something not too
• 44:14
  Speaker 2: far off where it is getting everything out of the honey.
• 44:17
  Speaker 2: So much so the USCA says, this isn't honey. You
• 44:20
  Speaker 2: can't call it honey honey.
• 44:21
  Speaker 1: Yeah, that's crazy.
• 44:22
  Speaker 2: Yeah, So there's another way to basically achieve the same
• 44:25
  Speaker 2: end without blasting it through a ultra filtered membrane, and
• 44:30
  Speaker 2: that's using diatomaceous earth. And diatoms are fossilized microalgae with
• 44:36
  Speaker 2: silica shells and this is the shells left over, and
• 44:39
  Speaker 2: they are super tiny, but they pick up even tinier particles.
• 44:44
  Speaker 2: They are attracted to them. They get stuck in the shells,
• 44:47
  Speaker 2: and then you filter out the diatoms, and then you've
• 44:50
  Speaker 2: also filtered out the stuff even further, so you don't
• 44:53
  Speaker 2: have to use quite as fine a filter because the
• 44:56
  Speaker 2: diatoms have sucked up all the stuff that would have
• 44:59
  Speaker 2: passed through that filter that's catching the diet toms. Does
• 45:02
  Speaker 2: that make.
• 45:02
  Speaker 1: Sense, Yeah, and it's pretty amazing. You might remember diatamacious
• 45:07
  Speaker 1: earth from our cockroach episode because that's the stuff that
• 45:10
  Speaker 1: you can spread around that they eat that kills them
• 45:13
  Speaker 1: from the inside out.
• 45:14
  Speaker 2: It also drives fleas out too. If you have a
• 45:16
  Speaker 2: flea problem, you can spread dietamacious earth on your carpet
• 45:19
  Speaker 2: in it will help.
• 45:20
  Speaker 1: Yeah, I've been through that. We talked about spun honey
• 45:24
  Speaker 1: already and just want to reiterate that spun honey or
• 45:28
  Speaker 1: cream honey or whipped honey. It's all the same thing,
• 45:31
  Speaker 1: and it still doesn't lose any of those helpful properties.
• 45:35
  Speaker 1: You can also rate honey by a color, of course,
• 45:38
  Speaker 1: you know, honey has a great range of color, and
• 45:41
  Speaker 1: they you know, technically it's called optical density, but what
• 45:45
  Speaker 1: they use the fund color scale.
• 45:49
  Speaker 2: I think it's fund no really like fister, the fabulous
• 45:53
  Speaker 2: faucet with a funny name.
• 45:54
  Speaker 1: Yeah, but I always say puffister just because I think
• 45:56
  Speaker 1: it's funny.
• 45:56
  Speaker 2: Okay, well, then yes, this would definitely be fun.
• 46:00
  Speaker 1: And this is a scale from zero, which is water
• 46:03
  Speaker 1: white all the way to one fourteen and above, which
• 46:06
  Speaker 1: is dark amber, very nice. And then what's the deal
• 46:09
  Speaker 1: with organic honey?
• 46:10
  Speaker 2: So organic honey is a different type of classification. Any
• 46:13
  Speaker 2: of the stuff we've talked about, ultrafiltered, pasteurized, raw, microfiltered, creamed,
• 46:18
  Speaker 2: all of that stuff could also be organic honey basically
• 46:21
  Speaker 2: as long as the organic techniques that the USDA requires
• 46:26
  Speaker 2: we're used to create the honey, and also on the
• 46:30
  Speaker 2: plants that the bees are harvesting nectar from.
• 46:35
  Speaker 1: That's right.
• 46:36
  Speaker 2: So that's it. So from what I can tell based
• 46:38
  Speaker 2: on all this information, grade A raw organic honey is
• 46:43
  Speaker 2: probably top of the pops for anybody.
• 46:46
  Speaker 1: Top of the pops. And then when it comes to flavors,
• 46:50
  Speaker 1: this is where we get into sort of the last piece.
• 46:52
  Speaker 1: We mention monofloral. The other end of the spectrum would
• 46:56
  Speaker 1: be multifloral, and that is just simply what these bees
• 46:59
  Speaker 1: are flowering on or what they're what kind of flowers
• 47:03
  Speaker 1: they're dancing with. Sure, if they're dancing with one flower,
• 47:07
  Speaker 1: and you know, ed points out bees or bees, so
• 47:10
  Speaker 1: it may be hard to make sure that's the only thing,
• 47:12
  Speaker 1: but us they are. If it's labeled monoploral honey, that
• 47:17
  Speaker 1: probably means that they have this. A farm has planted
• 47:20
  Speaker 1: a very very large area of one thing, so it's
• 47:24
  Speaker 1: really likely that the bee is eating almost all of that.
• 47:28
  Speaker 1: Or you can like the wildflowre honey, it's just multiflorals, like, hey,
• 47:31
  Speaker 1: whatever's in the area, have at it. There can be
• 47:34
  Speaker 1: different flavors, but it's not exactly like there are notes
• 47:39
  Speaker 1: of things. It's not like if you eat orange blossom honey,
• 47:42
  Speaker 1: it tastes like you square to orange in it, but
• 47:44
  Speaker 1: there will be like notes of citrus and things like that.
• 47:47
  Speaker 2: I actually saw on a site of different types of
• 47:49
  Speaker 2: honey that they warn you that if your orange blossom
• 47:52
  Speaker 2: honey smells like orange fragrance, then you've got some sort
• 47:56
  Speaker 2: of fake honey, that it's being counterfeit in some way.
• 47:59
  Speaker 2: It's not like that, like you said, it's notes, but
• 48:01
  Speaker 2: Warren's blossom honey is citrusy notes. Pumpkin blossom honey has
• 48:04
  Speaker 2: pumpkinny notes. I think sour wood is herbal and woodsy
• 48:12
  Speaker 2: or no, that's oh, what is that, Chuck Linden. Linden
• 48:16
  Speaker 2: honey herbal and woodsy. Eucalyptus honey has like a slight
• 48:19
  Speaker 2: menthol note to it. Buckwheat honey. I don't think I've
• 48:24
  Speaker 2: ever had it, but it's almost like black in color.
• 48:26
  Speaker 2: It's definitely the dark amber side of the fun scale.
• 48:32
  Speaker 2: But it also has like kind of like a slight
• 48:34
  Speaker 2: bitter note to it too. I want to try it.
• 48:37
  Speaker 2: It sounds almost like tortuous, but I would still try.
• 48:39
  Speaker 2: I'll try basically any honey at least once.
• 48:42
  Speaker 1: Yeah, And they're all kinds of great honey, sort of
• 48:45
  Speaker 1: like flavored honeys, and the honey is still in it,
• 48:47
  Speaker 1: so it's still great for you and delicious, but like
• 48:50
  Speaker 1: bourbon honeys and like sort of spicy chili pepper honey
• 48:54
  Speaker 1: and stuff like that, all sorts of delicious things out there.
• 48:58
  Speaker 1: One of our favorite things to do is go to
• 48:59
  Speaker 1: the our local farm co op and get that local honey,
• 49:04
  Speaker 1: and you know, costs a little bit more. But like
• 49:06
  Speaker 1: they're doing the right thing and not like Will Ferrell
• 49:09
  Speaker 1: and Lebron James. Did you see that?
• 49:11
  Speaker 2: Did they get into honey?
• 49:13
  Speaker 1: They are. Actually it's a pretty cool thing. They partnered
• 49:16
  Speaker 1: along with some other celebrities with a company called Flamingo Estate,
• 49:22
  Speaker 1: which is listed here as an urban farm and lifestyle brand. Okay, selles,
• 49:27
  Speaker 1: you know, all kinds of stuff, urban straw hats, but
• 49:32
  Speaker 1: they serve curated farm boxes. But what they've done is,
• 49:34
  Speaker 1: I think they've gone to some of these celebrities who
• 49:37
  Speaker 1: have large properties and said, hey, how'd you like your
• 49:40
  Speaker 1: own honey we can make we can keep bees on
• 49:42
  Speaker 1: your property and it will be called Will Ferrell honey
• 49:47
  Speaker 1: and it'll cost two hundred and fifty dollars a jar. No,
• 49:51
  Speaker 1: but it goes to charity.
• 49:53
  Speaker 2: Okay, they've pulled it out at the end there. You
• 49:56
  Speaker 2: know where they should go is the Magnum's estate. He
• 49:59
  Speaker 2: has big avocado farms and apparently, yeah, and apparently avocado
• 50:05
  Speaker 2: honey is a thing too.
• 50:06
  Speaker 1: Okay, interesting, Before we.
• 50:09
  Speaker 2: End this, chuck, if you'll indulge me, I just wanted
• 50:11
  Speaker 2: to rattle off the properties that have been found among
• 50:15
  Speaker 2: some of the compounds that you find in honey. If
• 50:18
  Speaker 2: you're indulge me, you're ready that these compounds found in
• 50:23
  Speaker 2: honey are shown to possess these properties antibacterial, anti viral, antifungal, antioxidant,
• 50:30
  Speaker 2: anti inflammatory, anti neoplastic, antimicrobial, anti carcinogen, anti arrhythmic, anti leash, menial, antithrombotic,
• 50:40
  Speaker 2: anti mutinogenic, mutagenic, anti nosusceptive, anti mycobacterial, anti proliferative, and
• 50:48
  Speaker 2: immune boosting properties, not to mention that it's hypocholesteroemic, cardioprotective,
• 50:53
  Speaker 2: anti hypertensive, hepatoprotective, hypoglycemic, and neuroprotective, nephro protective, gastro protective,
• 51:03
  Speaker 2: so on, so forth, And it can improve sperm count
• 51:07
  Speaker 2: and their motility and protects against vaginal and uterine atrophy.
• 51:11
  Speaker 2: Plus it improves the normal estros cycle.
• 51:14
  Speaker 1: Wow, isn't that amazing? That's did you say antichrist in there?
• 51:20
  Speaker 2: I think so it's miraculous, but in like the reverse manner,
• 51:24
  Speaker 2: uh huh, you got anything else?
• 51:27
  Speaker 1: I have nothing else.
• 51:30
  Speaker 2: I don't either, and that means, of course, everybody, it's
• 51:32
  Speaker 2: time for listener mail.
• 51:35
  Speaker 1: I'm going to make this one very short because I
• 51:38
  Speaker 1: just wanted to shout out that we got a I
• 51:42
  Speaker 1: got an email from well, we got one from our
• 51:46
  Speaker 1: old buddy, Aaron Mazelle, who helps pet up the stuff
• 51:51
  Speaker 1: you should know. Five K.
• 51:52
  Speaker 2: I'm glad you thought of this.
• 51:55
  Speaker 1: But Aaron, I think, was trying to locate this English
• 51:59
  Speaker 1: professor that taught my Shakespeare class. I don't think she
• 52:02
  Speaker 1: landed on it, but someone else did and said, was
• 52:05
  Speaker 1: it doctor Vance? And I was like, oh, it totally was.
• 52:09
  Speaker 1: As soon as I heard the name, I remembered, and
• 52:14
  Speaker 1: I believe Aaron though or now I feel bad because
• 52:17
  Speaker 1: I can't remember if it was Aaron or the other
• 52:18
  Speaker 1: person who wrote in was still in touch with doctor Vance,
• 52:22
  Speaker 1: got in touch with him and said, hey, Chuck took
• 52:26
  Speaker 1: your classes. You may have even taken some classes from vants.
• 52:28
  Speaker 4: Who knows?
• 52:30
  Speaker 1: Do you remember me?
• 52:31
  Speaker 2: No?
• 52:31
  Speaker 1: I didn't, Okay, Oh I guess so I was an
• 52:34
  Speaker 1: English major, so I was always over there. But doctor
• 52:37
  Speaker 1: Vance send in an email which I haven't responded to,
• 52:41
  Speaker 1: but I'm going to do that today. It said, Chuck,
• 52:44
  Speaker 1: can't tell you how honored I was by your remarks
• 52:46
  Speaker 1: on the podcast. I thank you so very much. All
• 52:50
  Speaker 1: was well here, loving retirement, traveling grandchildren. And here's my
• 52:55
  Speaker 1: website in case you want to see what I've been publishing.
• 52:58
  Speaker 1: And I think everyone should go check it out. It's
• 53:00
  Speaker 1: a mystery thriller's literary horror, humorous romance, historical fiction. Wow,
• 53:05
  Speaker 1: all kinds of fun stuff and you can find all
• 53:07
  Speaker 1: this at author John Vance dot com.
• 53:10
  Speaker 2: Very nice. That was short, and Chuck appropriately sweet for
• 53:14
  Speaker 2: this episode.
• 53:15
  Speaker 4: Good stuff.
• 53:16
  Speaker 2: That was nice. Man, got a pat on your head
• 53:18
  Speaker 2: from your old English teacher.
• 53:20
  Speaker 1: He was the best. Man had a you know, one
• 53:22
  Speaker 1: of the few college professors who really impacted me.
• 53:25
  Speaker 2: Yeah, like Robin Williams.
• 53:27
  Speaker 1: Yeah, don't get that joke.
• 53:30
  Speaker 2: You don't no from oh dead Boats? Yes, Okay, thank
• 53:36
  Speaker 2: you for saying that, because I was about to say,
• 53:38
  Speaker 2: from oh Captain, my captain.
• 53:41
  Speaker 1: That's a working title.
• 53:42
  Speaker 2: So if you want to be like doctor Vance and
• 53:45
  Speaker 2: let us know how retirement's going for you, you can
• 53:47
  Speaker 2: wrap it up in an email, spank it on the bottom,
• 53:49
  Speaker 2: and send it off to stuff podcast at iHeartRadio dot com.
• 53:56
  Speaker 1: Stuff you Should Know is a production of iHeartRadio. For
• 53:59
  Speaker 1: more podcasts my heart Radio, visit the iHeartRadio
• 54:02
  Speaker 3: App, Apple Podcasts, or wherever you listen to your favorite shows.