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Foods That Kill: A Deep Dive with Morticia · In Moderation

0:18
Rob: Welcome back to episode 10, and in this episode we are conjuring up someone special, we are summoning.
0:26
Liam: Morticia from the land of the damned.
0:28
Liam: We got there.
0:29
Liam: We're getting there, all right.
0:30
Liam: So all right, rob.
0:31
Liam: What did we decide to talk about today?
0:34
Rob: We're going to talk about the foods that murder Orchelia.
0:39
Rob: Oh.
0:40
Liam: I always get asked in my comments, like what foods should we be avoiding?
0:43
Liam: And finally we get to the episode.
0:45
Liam: It might be on a podcast, it's not a video, but now you will learn what foods you need to avoid at all costs.
0:51
Liam: Okay, so I think I mean I already know, like we already know some of them, right, like I feel like you and I, rob, know a few of them.
0:58
Liam: She'll add some, but I feel like we need to start off with the one that's obvious and that's neck away first, because, holy shit, I ate those one time and it was like the worst experience ever.
1:07
Liam: I'm pretty sure I thought I was going to die.
1:09
Rob: No, no, no, no, no, it's bananas.
1:12
Rob: Bananas are terrible.
1:14
Rob: Stop eating bananas, people.
1:16
Liam: Oh, come on now.
1:17
Liam: Bananas aren't that bad.
1:19
Liam: Neck away.
1:19
Liam: First are compressed toothpaste with evil tossed in.
1:24
Liam: Who, if you're bored after the after World War Two, how are you still eating them?
1:29
Liam: Who goes to the grocery store and says, yes, I want some neck away.
1:32
Liam: First of all the candy.
1:34
Liam: They should be out of business yesterday.
1:36
Liam: Okay, that is my, that is my I know that one.
1:39
Liam: I don't want the other ones.
1:43
Rob: So Tisha, welcome to in moderation.
1:45
Liam: This is how crazy we are.
1:47
Liam: I'm vibing.
1:49
Liam: This is what we do.
1:50
Morticia: I'm enjoying it.
1:52
Liam: We yell about things, but also I guess we should toss in some factual information here and there.
1:58
Liam: Fine guys, we get it.
2:01
Rob: Um so fact bananas are terrible.
2:04
Liam: Okay, besides his rubs awful picking of bananas what is a food that we should, we, that we that we should probably avoid for our health?
2:15
Liam: What give us one food?
2:18
Morticia: One.
2:18
Morticia: Okay, well, I know raw milk gets gets a lot of coverage, so I'll skip past that one.
2:24
Morticia: Um, I would say raw oysters, that's a scary one for sure.
2:29
Liam: Yeah, I heard a lot about like just like raw shellfish.
2:32
Liam: You know, like either there's always a I know it's, I know there's bacteria in there and I know it's bad and I know it can it can fuck you up.
2:39
Liam: I've heard horror stories.
2:41
Rob: That's about the most I know horror stories.
2:44
Liam: Is it okay, is it worse?
2:46
Liam: And if it's grown in certain locations, more tissue.
2:49
Morticia: So if you get oysters that are harvested from cold waters, especially if they're like winter harvested, your risk for that bacterial disease, for that bacterial infection, does lower.
3:02
Morticia: It is not foolproof, but it does lower, so that's some good news.
3:07
Liam: Okay, so if we're going to be stupid, how can we be stupid the smartest, if so, if I'm trying to be the smartest stupid I can be, smart, stupid he can be this, that's basically my life.
3:18
Rob: Yeah, that's the I'm in a nutshell.
3:19
Liam: That's pretty much my life.
3:20
Liam: It's been going working so far, so I'm going with it.
3:22
Morticia: So if I'm going to be the smartest stupid that, I'm going to get oysters from cold water cold waters that were harvested in like the colder months, so like December, january, your risk is much lower than if you're getting all the way from a tropical location in the middle of like July.
3:41
Liam: And I'm assuming that's just because bacteria thrive better in warmer waters.
3:47
Morticia: Yes, yes, but but not quite so.
3:50
Morticia: It is that bacteria thrive in warmer waters, but it's specifically there's this specific bacteria that is especially prone to oysters.
3:59
Morticia: It's a big fan of oyster meat and it is especially tolerant of warm temperatures even just a few degrees difference in ocean water.
4:11
Morticia: This bacteria which is Vibrio, by the way, I should probably name it can spread very, very quickly and it can grow really, really fast.
4:20
Liam: Oh, how about give us some fun symptoms if we, if we contracted this, this fun bacteria?
4:25
Morticia: Oh gosh.
4:26
Morticia: Well, so it has multiple.
4:29
Morticia: It can cause a few different diseases, so one of them that it causes is cholera.
4:33
Morticia: You've probably heard of cholera before, but the real, the real bad guy for Vibrio is Vibrio volmificus.
4:41
Morticia: Sounds like a terrible Harry Potter spell.
4:43
Morticia: Not only can that one cause food poisoning, but if you get even really small amounts of it into like a wound so maybe you're shucking oysters you scrape your hand it causes really, really terrible infection that can just ravage someone's body in relatively a short amount of time, like 24 hours, 48 hours and it causes really serious necrosis, which is that tissue death where we're talking losing limbs.
5:16
Morticia: Oh yeah, oh yeah, you're gonna lose a lot of limbs.
5:20
Liam: Um recently there was a news report of a poor guy who had one of the waste shares.
5:27
Morticia: And she lost like four of her limbs.
5:29
Morticia: I want to say so it's kind of brutal.
5:34
Liam: Oh yeah, so it's basically will you shit yourself to death from cholera or will he will become a quadriplegic?
5:42
Liam: Will you lose all your limbs?
5:44
Liam: I guess a quadruple amputee that sounds.
5:46
Liam: I don't any of that.
5:48
Liam: I'm gonna be honest.
5:49
Liam: I'll put like a pass on the raw oyster Plus.
5:50
Liam: They taste terrible.
5:52
Liam: Well, let's see.
5:53
Rob: Well, I mean, if you're going to get your raw oysters, at least get them from Canadian waters, from Canadian raw oysters.
5:59
Rob: This podcast has been brought to you by the Canadian oyster industry.
6:05
Liam: Oh man, I know the first, like five words of the you did.
6:10
Liam: I'm impressed.
6:12
Liam: Home and native lands are home and home and native oysters through something, something out of I barely know the American for beavers.
6:27
Rob: They might I don't know off your leg.
6:31
Rob: You might hit a moose.
6:33
Liam: Um, okay.
6:34
Liam: So raw oysters definitely off the table.
6:37
Liam: I'm I'm gonna listen to this gross like they're, just like who's why, why, of all the foods, you're just going to open an oyster that all slimy and gross and I just I can't, I can't get.
6:49
Liam: Oh, now that we have more tissue, I want to ask her because I saw a different person talking about a food and that was candied apples that we should avoid those really, because the stick that goes into the apple apparently bacteria, because he got the low wood and there's bacteria on the wood and it goes in the apple and it just like a manifest they were that you eat it and it's bad.
7:11
Liam: What about that?
7:12
Morticia: Yeah.
7:13
Morticia: So what they're, what they're referring to.
7:15
Morticia: I think I know what you're talking about, or the video I should say I think I know what video you're talking about.
7:19
Morticia: So fruit produce, you know all this stuff.
7:23
Morticia: It has bacteria on the outside.
7:26
Morticia: It has bacteria on the peel, on the skin or the rind, and a lot of the times that bacteria usually isn't in high enough amounts to hurt us because it's only a few cells there on the outside of that fruit.
7:39
Morticia: But when you take a skewer like a stick and we push it into that apple, the bacteria on the outside of the fruit have now been pushed into the center of the fruit, where it's wet and there's sugar and there's not a whole bunch of other bacteria.
7:56
Morticia: So these are excellent conditions for all that bacteria to grow very, very quickly inside of that fruit.
8:04
Liam: It's a breeding ground.
8:05
Morticia: Yeah, it's a breeding ground.
8:07
Liam: It's like a little Petri dish.
8:08
Morticia: Exactly Little tiny Petri dish inside of your apple.
8:13
Liam: I always called the center of an apple an apple's Petri dish.
8:16
Liam: And now I know why.
8:17
Liam: Now we know why, how, fitting Okay.
8:20
Liam: So like is there like more common things you can do on that, like common bacteria or something like, like what you know, like what would I, what could I get from that?
8:32
Morticia: So it can depend, but the big ones that you're looking at are going to be just the general ones that are usually a risk for produce.
8:41
Morticia: So, like salmonella, is one listeria and a decent chance of like some E coli, because E coli is common on produce due to how it's grown.
8:50
Morticia: That sounds bad.
8:53
Liam: That sounds.
8:54
Liam: That sounds.
8:55
Liam: That sounds real bad.
8:57
Liam: I'll like remember about E coli's equal or a route.
9:00
Liam: That's what I remember.
9:01
Liam: Whenever you get E coli, I'm like pooped a mouth.
9:03
Liam: That's how you get it.
9:04
Rob: Speak your, your, your, your.
9:05
Rob: Next word Apparently next time you go to the county fair, stick to the cotton candy.
9:09
Liam: Yeah, I'm already high, I could go into any lab right now.
9:12
Liam: Give me a lab coat, um, and let me just fill them, because I always see, you know, you always see more.
9:17
Liam: Like when you have a lab coat on, people trust you more.
9:20
Liam: I might just start wearing a lab coat, maybe like a stethoscope.
9:23
Liam: Is it too much to wear both, or should you just stick to one?
9:27
Rob: Um, you know, I think if you wear both you end up looking too much the part Too much.
9:33
Liam: It's a little too on the loans.
9:35
Morticia: You're not going to find too many stethoscopes in a laboratory, you're not going to find too many of those.
9:42
Liam: It's Hold on.
9:43
Liam: I don't know if it's the bacteria is growing Right.
9:47
Liam: Let me just put my Well.
9:50
Liam: I hear it growing.
9:51
Liam: No, I'm not.
9:52
Liam: You're real.
9:53
Liam: What was some other?
9:54
Liam: Oh, rob, you got any other foods that you like?
9:59
Liam: Heard of that, like you know.
10:01
Liam: We should avoid that.
10:02
Rob: You're, you're, you're just one Um defrosting fish in the bag that it came with Well.
10:10
Liam: I don't think I've read this one.
10:11
Liam: You know about that recently.
10:13
Morticia: I've never heard of this either.
10:15
Morticia: That's, that's an interesting one.
10:18
Morticia: I'm I don't remember what they said exactly.
10:21
Rob: I remember being like interesting, Tell me more.
10:25
Rob: And then they did not tell me more my best.
10:29
Liam: Well, I guess, just If you're listening, don't do that.
10:32
Liam: We don't know why, we don't know why we don't know why we're doing this.
10:37
Liam: In case, putting in something else, who knows, does it matter?
10:40
Liam: No, well, I know Thanksgiving just passed, but we should say we should probably talk about this because people probably sick right now because of it.
10:49
Liam: You're not supposed to put the stuffing in the turkey, right?
10:52
Liam: This is what I've heard.
10:53
Liam: You put the stuffing in the turkey and the temperature isn't high enough, and bacteria.
10:57
Liam: Those are the three things I know, right?
10:59
Liam: Yes, okay, so stuffing outside of the turkey, you put it in there and the you know the temperature isn't high enough.
11:08
Liam: There's like salmonella and shit in the turkey, so you know it just breathes in there and then you just got salmonella for Thanksgiving and the next few days you can't even enjoy your leftovers because you're just puking your brains out.
11:19
Morticia: You got the duck guts.
11:22
Liam: Exactly, you find anything.
11:25
Liam: Rob, are you googling over there?
11:26
Liam: I did google it.
11:28
Rob: And as you were talking about that, apparently thawing fish in its package presents a high risk for botulism.
11:38
Morticia: Okay.
11:39
Rob: I've definitely done it before, and the FDA recommends to defrost your fish overnight in the refrigerator with taking it out of the bag.
11:50
Morticia: See.
11:50
Liam: My solution to this is I just, I guess I'll have to put in something else, a different container, and thaw it out.
11:55
Liam: So okay, but one thing before I forget.
11:58
Liam: I want to talk about it.
11:59
Liam: So we know we've talked about raw milk a lot.
12:02
Liam: Guys, if you don't know TLDR, don't drink raw milk.
12:06
Liam: Lots of bacteria, bad, not good.
12:09
Liam: But I want to get more into the raw cheese, that the cheese is made with raw milk.
12:16
Liam: What's the one of the chances with that thing?
12:18
Liam: So I'm assuming it's less, because it's like either the cheese is fermented or something Like it's processed in a way that makes the risk lower.
12:25
Liam: But what are the risks still with raw cheese?
12:29
Morticia: So it really depends on the cheese.
12:31
Morticia: So some of the hard cheeses that are aged longer, like Parmesan for example, there is still some risk because you're using an unpasteurized product, but the risk is much lower with that type of cheese and the risk lowers further the longer it has been aged.
12:49
Morticia: If we're looking at a cheese that has more moisture, like a queso fresco, for example, or a mozzarella.
12:57
Morticia: there is still a pretty significant risk there for disease, and even among these cheeses that are regularly produced with unpasteurized milk in parts of Mexico or parts of Europe, there are regularly outbreaks of disease connected to them.
13:12
Morticia: So the risk doesn't go away, it just lowers.
13:15
Liam: You're interested.
13:16
Liam: Okay, so for the longer you fermented, the better.
13:19
Liam: Still a risk Consume with that in mind.
13:23
Rob: I guess the lower the moisture, the better yeah.
13:26
Liam: Or the moisture, the better.
13:27
Liam: That's good, because I like Parmesan the best, like I'm definitely more like.
13:30
Liam: What are you, rob?
13:31
Liam: Are you like those?
13:32
Liam: I don't like those, like soft cheeses and stuff.
13:34
Liam: I'm not.
13:36
Rob: No, I agree with you on the Parmesan.
13:38
Rob: Throw that on some Parmesan.
13:40
Rob: That's the best and I know lots of relative people like that.
13:43
Liam: I know there's cheeses, whatever softer cheeses are made with unpasteurized milk and I'm just like I'm not, I don't know.
13:48
Liam: I'm not one of those cheese people that are like, oh, it smells like feet, give it to me, it's gross.
13:52
Liam: I'm gonna stick with my Parmesan Reggiano and that sort of stuff all day.
13:56
Liam: Ossiano, I know cheeses, um, okay, so I may want to make sure to talk about that.
14:03
Liam: Oh, that's the thing I want to talk about.
14:04
Liam: What's up with sprouts?
14:07
Liam: I need you to tell me about sprouts, because I like alfalfa sprouts and broccoli sprouts, but I heard that these things are again breeding grounds for bacteria and it makes me sad.
14:18
Morticia: Yeah, so I also love sprouts.
14:20
Morticia: I love them on sandwiches, love them in my ramen.
14:23
Morticia: They are considered a high risk food, a high risk food.
14:26
Morticia: Particularly for salmonella and um Listeria, and I want to say E coli, but I could be wrong on that last one.
14:35
Morticia: But the reason that they're so high risk is due to how they're grown.
14:39
Morticia: They're grown in very high moisture environments and they're grown in humid environments, and both of those things are ideal for those, for those nasty little guys that like to get us sick, and with Listeria specifically, listeria can grow pretty well in cold temperatures, so even if something is in the fridge, listeria will be just happy, and so that's.
15:01
Morticia: That's part of the reason why they are a high risk food.
15:04
Liam: Even when they're refrigerated, listeria doesn't really care, keeps on vibing, so, like all greens, kind of have that risk, but it's a little bit more so with sprouts due to the way they are grown.
15:15
Morticia: Yeah, it's due to that high moisture and the high humidity.
15:17
Morticia: Greens in general can have a significant risk for food poisoning and that's partially due to how they're grown, but it's also partially due to how porous they are.
15:28
Morticia: Their leaves have all those wrinkles and veins and stuff and those are really, really ideal for hiding small amounts of bacteria that can grow into bigger amounts of bacteria and get us sick.
15:40
Liam: Interesting.
15:41
Liam: So I also was looking into this you know what dangerous foods and I came across bagels and I freaked out for a second, but I learned that because yes, because bagels are sending people to the emergency room, because they are cutting them with a knife and missing, they can't treat themselves, so that's not a bacteria thing but just be a weird guys.
16:02
Liam: Maybe get the pre-sliced bagels.
16:05
Liam: If you're not, so knife savvy right.
16:08
Liam: If you don't or maybe you don't have like a bagel cutter or something, just be careful.
16:13
Liam: Bagels are apparently super dangerous.
16:16
Rob: I just cut my bagels with an axe.
16:18
Rob: Why not?
16:19
Liam: Right, that's right, there, works fine.
16:21
Liam: Do you see a bagel holder?
16:22
Liam: How do you cut it?
16:23
Liam: Do you just put it on its side and just bring that in?
16:29
Rob: I took my wood carving tools and I notched a little bagel notch into my splitter wood and put the bagel in there and just boop, there we go.
16:39
Rob: Split bagel.
16:41
Liam: All right guys.
16:42
Liam: So either buy them pre-cut or get yourself an axe and a setup for a bagel cutter.
16:48
Rob: There we go.
16:50
Liam: But we'll be able to reel once Ortega.
16:53
Liam: What about potatoes?
16:54
Liam: Okay, because I know, when they get all sprouty and green, I know there's a thing solanin I know that's bad.
17:00
Liam: When can we not eat potatoes?
17:03
Liam: When is it okay just to like get rid of the little like spud things and just be like, yeah, it's fine.
17:08
Morticia: Yeah, so once your potatoes have that green sprout that's coming out of the spud or whatever it's called, I believe if that green sprout is more than like just a few centimeters, you're supposed to discard the potato and that's because of certain like toxins within the potato that can get us sick.
17:32
Morticia: I can't remember the name of the toxins, but yeah, if your potatoes are sprouting in your pantry, unfortunately you can't really cut off the sprout yet to toss the potato.
17:43
Liam: I'm a potato guy yeah potatoes are amazing.
17:46
Liam: Oh yeah, yeah, like if it's just like you know, if it's got one little thing on it, you know, cut it off.
17:50
Liam: You're like, yeah, it's fine.
17:52
Liam: What do you know about rhubarb morticia?
17:54
Liam: Isn't rhubarb poisonous?
17:56
Liam: Like I know?
17:56
Liam: You can't eat the leaves because you get the stems.
17:59
Liam: Do you know about that?
18:01
Morticia: Um, I'm like kind of familiar, like I know kind of what vein you're talking about, but I do not know nearly enough to answer that Right.
18:10
Morticia: Um, yeah, I remember hearing that like.
18:15
Liam: I will bring that up.
18:16
Liam: So don't eat, she's a microbiologist, not a botanist.
18:19
Rob: Yeah.
18:21
Liam: Well, those things go hand in hand.
18:23
Liam: They're white veins.
18:27
Rob: Okay, I got one, I go on Okay.
18:29
Rob: Fried rice syndrome oh right Rice syndrome.
18:33
Liam: Oh no, Is that the one?
18:34
Liam: We fried rice out?
18:35
Rob: Yep.
18:37
Liam: Is that the one like with the guy who left it out for a week?
18:39
Liam: Mm-hmm.
18:41
Morticia: Yeah, so.
18:42
Morticia: So fried rice syndrome is the colloquial.
18:45
Liam: I heard about that guy who left his like fried rice out for.
18:47
Morticia: Yeah, I was.
18:47
Morticia: I believe it was like pasta.
18:49
Morticia: It might have been rice it's.
18:50
Morticia: It's happened times but it's the colloquial term for bacillus serious food poisoning.
18:56
Morticia: And bacillus serious is especially common in high like starchy foods.
19:03
Morticia: So rice is is the big one, but also like pasta as you can get it from potatoes really any I shouldn't say any, but a lot of the really starchy carby foods that we eat regularly.
19:18
Rob: High likelihood of having bacillus serious but is it bacillus serious strain F it is not.
19:26
Morticia: It is not.
19:27
Morticia: Unfortunately, we can't all be immortal, so sad okay, what about?
19:34
Liam: you know what's funny I was?
19:34
Liam: I was looking at some of this stuff because I know raw beans bad, don't eat raw beans.
19:41
Liam: But apparently there was like this recipe going around in like Japan where people were like blitzing up, like blending their raw beans and like sprinkling it over food to like add nutrition, like yeah, if you just add this, as like you know you would seeds or something, it's great and people got real sick.
19:58
Liam: So, um, don't eat raw beans and don't blend them and put them on your food.
20:03
Liam: Also, don't eat, cook your beans.
20:05
Morticia: Essentially, that's like how people are spreading the um.
20:08
Morticia: If you like, grind up apricot pits or other fruit pits and eat those.
20:14
Morticia: It'll cure your cancer, but those have cyanide in them.
20:19
Liam: Don't do that like well, it's like crazy to me, like what you do?
20:25
Liam: We all like okay I think a lot of people know by now like oh yeah, aquacines bad, cyanide, things not good.
20:32
Liam: And then people like, oh no, it's actually it's.
20:36
Liam: How is it like you fight fire with fire?
20:38
Liam: Like, okay, if I have poison in me, if I add more poison, the second poison will fight the first poison and I'll be fine it can't be exactly how poison works.
20:50
Liam: I feel like that's how they think it works.
20:51
Liam: It's like it's like in football or American football, rob right.
20:56
Liam: So you get a penalty on one side and you get a penalty on the other side.
20:59
Liam: They call them off-setting penalties and that's it, and that's how it works with disease.
21:04
Liam: You just have one disease and another one, and it's off-setting disease.
21:08
Liam: No more disease.
21:09
Rob: I like how you had to specify American football no food, yeah, no, no that's soccer, okay, okay, whatever you want to call it football.
21:22
Liam: Um, yes, I'm pretty sure that's how it works.
21:26
Liam: Oh yeah, and what about like um?
21:28
Liam: Aren't we supposed to not actually like completely raw cashews, like?
21:34
Liam: Is it like completely?
21:35
Liam: Like even the cashews that say are raw, like in the store, those ones are actually partially cooked, or something yeah, and that's um, that's similar to um.
21:43
Morticia: The apricot pit thing, if I remember correctly, has to do with cyanide, which is surprisingly common in things like nuts and seeds so what you're telling us is nature is out to kill us absolutely no, rob, if it's natural it's better, everyone knows.
22:03
Liam: If it's natural, it's better for you.
22:05
Liam: Artificial bad, natural good, we all know this from TikTok I am.
22:11
Liam: I am a terrible wellness influencer white sugar, bad coconut sugar, totally fine, super healthy, it's got minerals, it's got minerals and that, at the end of the day, that's all.
22:25
Liam: I've heard that we have like 8,000 minerals that we need and we're only getting like four of them, so we got to buy all the products to get the rest of the minerals.
22:36
Liam: I know it's so funny means like which minerals, which ones, which vitamins?
22:41
Liam: It doesn't, it doesn't matter names.
22:44
Rob: It doesn't matter who is it all of them all the minerals.
22:48
Rob: Oh, that's great.
22:50
Rob: I think we should dive into all the myths around raw milk, just for the people who haven't seen the five billion videos that we've put out about it.
23:02
Liam: It's only five billion, but there's no right.
23:05
Liam: That's it's.
23:05
Liam: That's light.
23:06
Liam: You're coming up so light, rob.
23:08
Liam: We've done it.
23:08
Liam: We've done at least twice you're right, you're absolutely right why the raw milk?
23:15
Liam: And then there's the John Green factor.
23:17
Rob: I mean everybody who has the stitch of John Green in their raw milk.
23:21
Rob: That video counts as 10 videos oh, seriously like.
23:26
Liam: Oh, I've always wanted to burculosis in my bones.
23:30
Rob: Thanks, yes, I love the way he says that she had tuberculosis in her bones because, yeah, I had someone message me on Instagram.
23:43
Liam: I was like trying to get them on.
23:45
Liam: They actually are still suffering like long term from drinking raw milk when they were like five or six they have all these different abilities now like it's terrible.
23:53
Rob: Yeah, uh, under the desk news, her grandfather got tuberculosis from raw milk.
24:00
Rob: Yeah, interesting.
24:03
Rob: I've seen that, seen that chingle so like this, absolutely proof and evidence that it happens people know people that it's happened to what?
24:13
Liam: well, let's where you want to start, rob, with the raw milk.
24:16
Liam: Why don't we start with all the positives?
24:17
Liam: Okay, we're done with that, let's go on to the negative.
24:21
Rob: That was the entire positives everybody talks about um the study regarding farm kids getting less asthma right.
24:34
Morticia: So there's a few different studies that kind of investigated that.
24:38
Morticia: The one that gets quoted the most or that gets referenced the most goes by the Parcifal study.
24:44
Morticia: That's what it's referred to as.
24:46
Morticia: So if you find people talking about this, you know they make these big claims of oh, these kids were fed raw milk from their farms and they didn't have asthma or allergies.
24:56
Morticia: Raw milk prevents or cures asthma and allergies.
24:59
Morticia: But if you think is, if you actually go and read the study, they weren't really measuring raw milk versus pasteurized milk.
25:08
Morticia: They were measuring, or they were investigating, farm milk versus store-bought milk.
25:14
Morticia: And I want to say, like for half of the participants, their parents were boiling the milk at home.
25:20
Morticia: So for half of the study, the milk essentially wasn't raw and wasn't unpasteurized.
25:28
Morticia: But people conveniently skip over that entirely.
25:31
Morticia: And if you go into, I want to say it's like the conclusion or the discussion of this paper.
25:37
Morticia: The authors themselves even say raw milk should not be ingested.
25:40
Morticia: It's too risky.
25:41
Morticia: This study is not about raw milk.
25:43
Morticia: We are investigating farm milk in relation to allergies and we don't really know because our results aren't super significant and there was a few things in their study that couldn't really be accounted for or explained.
25:56
Morticia: So when people quote that and they say that it proves raw milk, whatever allergies they're just proving, they didn't actually read the paper.
26:05
Rob: There's a lot of people like that out there that don't read the paper Very common.
26:10
Liam: What I don't understand is so many people seem to say I drink raw milk, but I boil it first.
26:17
Liam: I seem to, probably I don't know how many times, and in videos and everything.
26:23
Liam: Why?
26:25
Liam: Why, I guess, is my question.
26:27
Liam: Overall question is why do people seem to say that and think that boiled milk is somehow still raw but past?
26:34
Liam: Is it something about pasteurization?
26:37
Liam: Is it a long word?
26:38
Liam: Did we get?
26:39
Rob: it too long.
26:39
Rob: It's a long word.
26:40
Rob: Yeah, I was thinking it's a long word.
26:42
Rob: Unfortunately, it sounds like pasteurization.
26:46
Liam: There's like four syllables in that.
26:47
Liam: That sounds way too long.
26:49
Liam: There's too many syllables.
26:52
Liam: We could have just called it clogged milk.
26:55
Liam: It's a way I always get clogged milk and people are like oh yeah, that sounds way better Plug milk.
27:01
Liam: Plug milk all day.
27:04
Liam: It sounds more natural.
27:05
Liam: I don't know.
27:06
Liam: We should have named it something else.
27:09
Rob: This podcast has been sponsored by clogged milk in a store near you.
27:13
Liam: It's going to be called clogged milk, 100%.
27:15
Liam: Um, but like I, yeah, what is it with people and you know getting confused between the boiled and pasteurization?
27:23
Liam: Okay, for anyone that doesn't know, I mean Rorticia, tell them about the.
27:26
Liam: What's the difference between boiling and pasteurization?
27:28
Liam: For people who don't know.
27:30
Morticia: So so pasteurization there's different types of pasteurization and really what is changing between all these different types is how long um the milk is being kept at a certain temperature and what that temperature is.
27:43
Morticia: So ultra high temp pasteurization, the temperature is going to be much higher than far.
27:49
Morticia: Greater than far, for example, if you get low temperature pasteurized milk.
27:54
Morticia: Um, so there's a few different variables there, but really what it comes down to is time and temperature.
27:59
Morticia: Um, a lot of people say that boiled milk is like more harsh than pasteurization.
28:06
Morticia: Um, it alters the protein profile a little bit weird.
28:10
Morticia: So people say that that's worse than pasteurization.
28:14
Morticia: Other people will say pasteurization is better.
28:17
Morticia: It does a lot of back and forth really.
28:21
Liam: What's?
28:22
Liam: What about ultra pasteurization?
28:23
Liam: I see that.
28:26
Morticia: Um.
28:26
Morticia: So I'll be honest with you, I can't remember like all of the, all of the in and outs, all of the details, but I believe that the biggest thing with that is just it's held at a much higher temperature, um.
28:38
Morticia: For longer.
28:39
Morticia: The milk that we typically find in stores, for example in the US and Canada, isn't held to that high of a temperature.
28:46
Morticia: It's a little bit lower Um, and once it has like ultra high temp like it's like shelf stable.
28:53
Morticia: That's the milk that you can find on store shelves.
28:56
Liam: Yeah, exactly God.
28:58
Liam: Yeah, that's what I figure.
28:59
Liam: I've seen that like ultra fast rise milk is just kept on the shelf.
29:02
Liam: I'm like, oh, milk that's just out on your counter.
29:05
Liam: That's weird, okay.
29:07
Rob: Um, but yeah the uh.
29:09
Rob: The great thing there is that the base temperature for pasteurization is lower than boiling Much lower.
29:19
Rob: Yeah, so, um, you know when you're having their milk.
29:21
Rob: You you've actually gone past what is necessary for pasteurization.
29:26
Morticia: That's the great irony, isn't it?
29:29
Liam: There's many things I don't understand about that.
29:31
Rob: But personally my favorite are the people who think that raw milk is better for those that are lactose intolerant.
29:41
Liam: Yeah, they think like oh, it has more lactates or whatever.
29:44
Liam: Like what?
29:46
Morticia: Yeah, that one's wild to me, because I've seen people get on TikTok, claim to be like healthcare professionals or people with medical backgrounds, confidently saying well, raw milk has lactase in it, so it's better for lactose intolerance, and it's just like there's.
30:03
Morticia: That's literally made up, that has no basis in reality whatsoever and people are just happily repeating that even though it's a complete lie.
30:15
Rob: If the milk had lactase in it, then it would already be breaking down the lactose before pasteurization even happened.
30:24
Morticia: Exactly.
30:25
Liam: There's just so many things with raw milk.
30:27
Liam: I just I don't understand.
30:28
Liam: I don't understand any of it.
30:29
Liam: It's all just so, so very strange to me and weird.
30:34
Morticia: It's wild, I don't.
30:36
Liam: I can't.
30:37
Morticia: When I first saw the raw milk conversations on TikTok, I thought for sure that people were joking or people were trolling.
30:45
Morticia: I was like there's no way that people are really endorsing this product that we've known for now over a century to be really dangerous, to be bad.
30:54
Morticia: But yeah, people are just full on like shilling bio weapons.
31:00
Liam: Also for their children too.
31:01
Liam: They're like oh, if you're not giving it to your kids, you're a terrible parent.
31:05
Liam: Like what the fuck are you talking?
31:06
Liam: That's insane.
31:07
Liam: That's insane.
31:08
Liam: That what?
31:10
Morticia: What?
31:10
Morticia: Oh yeah, yeah, there's people who have gotten on TikTok.
31:14
Rob: Anybody out there is on the raw milk fence.
31:17
Morticia: Don't?
31:17
Morticia: I've seen like pregnant women happily drinking gallons of it on TikTok and then telling other pregnant women that they should be drinking this Like that is you are going to put someone in the hospital.
31:31
Morticia: Matter of time.
31:33
Rob: Raw milk is high risk, no reward.
31:36
Liam: Truly, there's really no reward.
31:38
Liam: I'd rather go with the apricot seeds, okay.
31:43
Rob: Which would you rather have raw milk or raw oyster?
31:46
Liam: Okay, let's, yeah, let's rank all of them from worse.
31:49
Liam: So, obviously, neck awaypers are the worst, but if all the other ones, I probably, I'm probably gonna.
31:58
Liam: Alfalfa sprouts are like the least bad, because I really like them and yeah, there's a little chance of this, but, like you might, you could get a little sick.
32:05
Liam: It's not horrible and I like alfalfa sprouts, um, and then it's not like without alfalfa sprouts.
32:11
Liam: There's just an alternative that's.
32:12
Liam: That's much safer and it's the same, because if that was the case, I'd just get that one.
32:17
Rob: Personally, I've got the non-Canadian raw oysters as the worst, because I really don't want to become a quadriplegic.
32:26
Rob: Is that no it wouldn't be quadriplegic, that would be paralysis.
32:30
Rob: What?
32:30
Liam: would it be if you?
32:31
Rob: lost all your limbs.
32:32
Liam: Well, that would be quadruple amputee Quadra.
32:37
Liam: I don't know, I don't know.
32:39
Liam: No, I know the technical term bad, that's the technical term.
32:43
Liam: It would be real bad, bad, yeah, but like I don't know again, with the oysters you could just cook them, like again.
32:51
Liam: It's one of these ones where, just like, if there's just a simple alternative, why don't you just pick that one?
32:57
Rob: But, liam, that's too hard.
32:59
Liam: I have to go over to the stove and turn it on and I think it's so weird, like when it comes to milk and oysters and these things, it's like, oh, just cook it.
33:07
Liam: And they're like oh no, I don't want to.
33:09
Liam: Liam Like why.
33:12
Rob: Liam, cooking is for peasants, Cooking is for cooking and oatmeal are for peasants.
33:22
Liam: Oatmeal is peasants.
33:24
Liam: Oh gosh, I'll take my raw oats with phytic acid over my raw milk with tuberculosis any day of the week.
33:34
Liam: Thank you very much.
33:36
Morticia: Well see, I'm not an advantage because I'm allergic to shellfish so I can't have any oysters.
33:41
Morticia: But that just leaves the raw milk and I'm not too excited about having that.
33:47
Rob: That's one way to do it.
33:51
Liam: That's.
33:52
Liam: I guess we never really brought that up.
33:53
Liam: If you're allergic to anything, also don't eat that food.
33:56
Liam: If you're deathly allergic to peanuts, probably shouldn't be going for the snickers.
34:00
Liam: That's all I'm saying.
34:01
Morticia: Probably a good idea.
34:02
Morticia: Well, liam, if you I know you you said you like sprouts.
34:07
Morticia: I love sprouts.
34:08
Morticia: If you heat them up, so like if you have a panini, you have a grilled sandwich, that lowers the risk for your sprouts.
34:16
Morticia: So just throwing that out there, just letting you know they're better than they're not grilled.
34:22
Morticia: Of course they're better when they're not grilled.
34:23
Liam: I do not know that, because normally I do have them in like cold, but you said you put them in ramen.
34:28
Liam: I want to go back to that.
34:29
Liam: What the hell's going on over there?
34:31
Morticia: OK, so I have to clarify the kind of sprouts, not like alfalfa sprouts, but like mung bean sprouts.
34:38
Morticia: If you've ever gone to a Vietnamese restaurant, they'll sometimes serve you a little side plate with those.
34:44
Morticia: They're the thick white ones.
34:46
Morticia: Yeah, I like those ones.
34:48
Morticia: Those are delicious, but I exercise caution.
34:53
Liam: But in ramen, like ramen, with like the noodles and the broth and the and the warmth, like that, those things together.
34:59
Liam: So I just clarify.
35:01
Morticia: Yeah, it's really good.
35:02
Morticia: I swear it's so good, especially in front.
35:05
Rob: As opposed to the ramen with the socks and the peanut butter and the anchovies.
35:12
Liam: There could be lots of different type of warming out there, all right.
35:16
Liam: Well, your definitions, like Canadians, have their own weird definition of what baking is you?
35:21
Morticia: know it's all, we're all.
35:22
Morticia: I've seen people put pepperoni and canned corn in instant ramen, so I don't assume anything.
35:30
Liam: I mean, I could, I could sing that.
35:34
Rob: Not me.
35:34
Rob: So, morticia, assuming that everyone out there doesn't have a summoning circle just to call you up at any time, you know, like me and Liam do.
35:44
Rob: So how can they get a hold of you?
35:46
Rob: Where can they find you?
35:48
Morticia: Well, you can find me on TikTok at bloodflower, and I'm on Instagram at Fetal Skeletons.
35:55
Morticia: So there's the two places you can reach me.
35:58
Liam: That is the best.
35:59
Liam: Forget a forget.
36:00
Liam: Summoning circle.
36:01
Liam: I'm definitely going to Fetal Skeletons all the way.
36:05
Rob: Yeah, if we, if we need to contact you, we'll go through some fetal skeletons to get there.
36:11
Liam: Yeah, they they are my six feet circle at a seance.
36:16
Morticia: Have some fetal skeletons.
36:17
Morticia: I will show up within a minute and a half.
36:22
Liam: And if you drink raw milk, you probably end up with a few.
36:23
Liam: Oh yeah.
36:25
Morticia: Yeah, life hack Pro tips.
36:29
Rob: Life hack for anybody trying to make a fetal skeleton that.
36:31
Rob: What kind of podcast have we become?
36:35
Rob: What have we become?
36:39
Liam: Um, we don't have we.
36:40
Liam: We go different avenues for different things.
36:43
Liam: It's important that we reach all the people.
36:45
Rob: It's important that you summon your fetal skeletons in moderation.
36:50
Liam: So true so true, we talk maiden rituals of pandas, we talk architecture, we talk fetal skeletons, we talk nutrition, we talk all sorts of things.
37:06
Morticia: A little bit of everything.
37:07
Morticia: Keep you guessing.
37:09
Rob: Speaking of keeping you guessing, I have started taking questions for the 20,000 special.
37:17
Rob: Liam and I are doing a special where we are going to answer questions from you guys.
37:22
Rob: Any question that isn't related to fitness or health, anything else, anything else, including what's our favorite fetal skeleton Fetal skeleton.
37:32
Liam: It could be about Canadian football.
37:34
Liam: I don't know why you would ask that question.
37:37
Liam: No one watches it but if you were curious you could ask a question.
37:41
Rob: Canadian football is way better than American football.
37:44
Liam: OK, and where's the end of the podcast?
37:46
Liam: I'm out of here.
37:46
Rob: Yeah, it's over.
37:48
Morticia: Fません Kemi하게.