I just discovered this stuff recently and I'm so grateful. Gradually, I'd lost the ability to digest almost everything. It got to the point I was living off of chicken and canned green beans because everything else was making me sick. Then someone gave me some pro-biotic acidophilus pills and suddenly I could eat normally again.
i eat a lot of kimchi! That does the trick even with a little. it helps me manage my health symptoms and is delicious at the same time! i love fermented foods.
Well, they aren't synonymous. The most common usages of those words are mutually exclusive. Bacterial breakdown that results in something yummy = fermentation and bacterial breakdown that results in something yucky = rot.
The consistency of the intro and outro and even the hosts themselves is incredible. A video I watched that was made a few months ago versus one made seven years ago all seem like they're fresh. I'd have no idea this was 7 years old if I hadn't looked
This channel is so addictive! I click on one video, then another, and before I know it, two hours has passed! Thanks for being awesome for the past 4 years!
Whenever I am asked what my favorite food is I always say fermented food. The list is so long and they are some of the most delicious things on the planet, so even if it's a cop out, it's the truth!
I looove these nutritional science videos!! I watch health & nutrition videos on RUclips all the time, but they're usually someone's personal experience with some kind of diet without any real science to back it up. Don't get me wrong, I love watching people get healthy and their journey but some of them preach their diet like gospel to the masses when it might actually not be good for some people. Keep up the good work guys, I would love to see more of these!!
In a sense, aren't humans and other organisms that require good bacteria to live super-organisms? Maybe? Maybe I don't understand what a super-organism actually is?
these things that people always ask are often answered as easily as you explained, so i'd like to thank you for helping to educate as it's really not necessary for a video to made on it :D
hey scishow guys! just wanted to keep you updated about the latest research on bacteria and microbes in the human body. According to a recent study by R. Sender S. Fuchs & R. Milo, the human body contains about as many human cells as bacteria cells etc. i am by no means an expert on this topic, but i thought i would share this info with you. i love your content, keep it up !
A show on yeast fermentation and/or the anaerobic respiration that our own cells undergo at times (lacto fermentation as you've called it) would be interesting. Thanks again, yet another awesome vid scishow
I remember the thrill of being told by a friend that there are many more bacteria in my body than my own cells - 'You know what that means?" "I'm an ecosystem!" I like being a thriving ecosystem!
Squinting helps refract the light hitting your eye so it focuses better. Sort of like making temporary glasses. It's not just a quirky thing, it actually accomplishes something. I have guesses about the faint noise thing, but they're just guesses. That one's a neat question.
Hank I'd just like to let you know I support you and your family as you go through these hard times. I know your brother recently lost his job as a semi-professional fifa player and manager of the Swindon Town Swoodiliypoopers.
Depends on the beer. If you're talking a typical lager, the lifespan is about 180 days, but stronger ale likes imperial stouts and barleywines can age upwards of 5-6 years. This is due to stronger yeast being used. Even better, bottle-conditioned ales, which means extra yeast is added to the bottle, essentially giving you a living/breathing beer, can age up to ten years or even longer in some cases.
I think it might be an interesting story if you were to explain that our bodies are not monolithic. In other words, we are not one one system functioning together in a unified manner. Rather, we are a multitude of smaller, unrelated systems, each functioning to it's own benefit. From a certain point of view, we are bags filled with benevolent parasites. The various flora and fauna we contain, even the very cells of our own body, are not concerned with the larger functioning of the whole, they are simply engaged in the processes of self preservation and propagation. The wonder is that this myriad collection of self motivated systems somehow results in one organism, our body, working as well as it does.
Another all-important thing about fermentation is that it can break down Phytates - phytic acid - which is the primary form of energy-storage in nuts, seeds, and legumes, among other plant sources. Phytic acid is an undigestible form of potassium that also chelates iron, zinc, and other helpful nutrients, making them unavailable for digestion. Cooking isn't as effective as fermentation. You can also add water and sprout live seeds, releasing enzymes that can unzip these tight potassium rings.
After you've fermented your food in a salt brine, and now would like to pickle that fermented food.. Would the pickling process destroy all that good probiotic?
wateronly That's a great question! Lactic acid bacteria are somewhat resistant to acid, and vinegar is according to google 5 - 20% acetic acid, and the pH can vary. I think pH 2.4 for distilled white wine vinegar. Some strains of lactobacilli have been shown to survive in pH 2.5 solution, so you could reasonably assume the majority of strains are all good in pH 3. Now you need to test the pH of your vinegar with some test strips which you can buy in homebrew stores among other places. If the pH is lower than 3 just dilute it with some sterilised (boiled) water. Should still be pretty sour at that acidity, and hopefully your bugs can survive it.
Most wines still contain some of the active yeast cultures that are introduced during the fermentation process. Wine's alcoholic content increases over time because of this and the taste becomes richer and more savory as the sugars within are broken down. Hard liquors have been fermented and distilled to the point that there is a miniscule amount of sugar left and the yeast have poisoned themselves, by contrast, and beers had so little sugar to begin with that the yeast starve to death.
My friend and I thought Acidophilus would make A) a good Harry Potter spell name, B) a fine swear word substitute, or C) a Maximally brutal gladiator or centurion. THE CHEESE STANDS ALONE IN THE FIELD OF WAR!
This is why i drink so much. I instinctively think the idea of more bacteria than me is spooky, therefore i dedicate this majestic shooter glass full of the sweet, fucking 50% alcohol spiced rhum of 17 years... ...to level out bacteria-me cells inside me.
Unfortunately he production process and high alcohol concentration of rum and other distilled spirits more often than not sterilizes it. But you should still drink rum. It's great!
It's not a byproduct of anaerobic cell "respiration" b/c it doesn't involve the Krebs cycle and ETC. It's just fermentation, which is just glycolysis with glucose and a subsequent redox reaction between NADH and pyruvate to make lactic acid. Let's say this lactic acid is made in skeletal muscle, then it will leave it and go to the Liver, which will convert it back to glucose and send it back to the skeletal muscle (Cori/Lactic Acid cycle) for more energy extraction via lactic acid fermentation.
Do a show on yeast fermentation. Talking about trendy fermentation, homebrewing is on a giant upswing. Yeast is seriously one of the most interesting fungi out there, as well.
You touch on Probiotics, but just as a side note... this could truly be its own study and would be great info for all! My son and I are great case studies on the use/need for probiotics. My son, now eleven, was born with a digestive disorder that caused him to have black-tarry, and the most terrible smelling BMs -- Till the age of three when he was started on a special probiotic that was formulated at CHOC Hospital in Orange County Ca. He had other effects from the disorder as well (PAIN, Sleep deprivation, fear of food) and the probiotic took care of All of Them! I had many of these problems to a different extent for my entire life but did not know the real issue and believed them to be separate issues. Probiotics saved us from all of these issues. I will say that as an adult trying to find the probiotic that worked took me some time and self experimentation -- My General Practitioner stated that Probiotics are a joke and a money-grab. The Specialist at CHOC only worked with children and the probiotic the hospital pharmacy created was for children only. I thought a show on this subject and some study of the available forms of probiotics could be very helpful to many! I will say that in my own experimentation the brand that finally worked for me is manufactured by a company called RENEW LIFE. I mention this because, like with other supplements, there are vast differences in products that are under the umbrella of SUPLIMENTS.
that just summed up my last two weeks of research on fermented foods in one video. but yes dude you definitely talk to fast, which limits your audience base to people who can keep up (I teach ESL and can't show your science videos)
I actually can comprehend someone who speaks at a faster rate, than someone who speaks slow. In class I would often doodle, as the teacher was explaining his theories to the class. It was just something that was seen as common sense to me. It's like at times when someone who's generally a fast typer like myself, I often skip words that I already had in my head, but I often get side tracked more easily, and I have a tendency to move a lot.
TeacherRandall I watch All of the videos on 1.5 or 2 times the speed, this is not to brag just to say that you can indeed, if you are fully concentrated on it, understand what he is talking about (non native english speaker)
Sugars get consumed by yeasts over time thus maturing the flavor. Keep the wine cool long enough and in a dark room, and presto good wine that won't make you sick. Also, keep the bottles tilted down at like 10-20 degrees so the air doesn't escape through the cork.
Alf Berger Yes those beers are probiotics. In fact for my next batch of berliner weisse I plan on fermenting with L. Plantarum from a probiotic supplement. The lambics have a particularly diverse range of bugs, although I couldn't hazard a guess at how many viable cells you'd ingest per bottle. I'd recommend drinking a lot of them to make sure you get the full benefit ;)
Why does cooling/freezing need energy if it is a process of removing heat energy? How does a refrigerator work? What is the most efficient method of cooling known to man? Different sub question: How does hair know when it is short (cut) to grow back faster? Thank you Scishow cast, keep up the good work.
Show Idea: Years ago I saw/read about research being done that noted that IBS and other GI issues were less common in Africa (I think) than in the US and gave an odd suggestion as to why. They believed worms in a persons bowls/intestines could actually be helpful. The worms would ingest dying tissue and break-up blockages. The worm secretions acted as lubricant and helped to aid healing. They thought the worms may be a way to treat IBS. It was eary but fascinating, something to look in to??
the best sour pickles I have ever had were my grandmother's fermented pickles. I remember as a child putting my hand through the jaw when was a little bit of cheesy stuff onto the top and I didn't care. I know make kimchi and fermented pickles and sauerkraut I love anything fermented.:-)
Just when you thought you know a lot, with wikipedia and these kind of videos you still end up learning new stuff. Salt resistant good bacteria? intriguing...
That brings up a question I've wondered for a long time: why do I get nauseous when someone so much as cuts a cucumber in my vicinity, but I don't mind pickles, and actually enjoy them? What exactly do those bacteria do to the cucumbers that changes or removes whatever it is in the cucumbers that makes me feel sick? I know SciShow has done an episode about supertasters, but I still have this question after both of these episodes.
+Jack Eggebrecht It could just be a taste preference. I myself don't normally prefer cucumbers, but I LOVE pickles. Pickles are sour, cucumbers are not. Pickles tend to also be a bit crunchier than pickles, so texture may also play a role, but I'm thinking taste is the main reason for this discrepancy.
Carbon dating for one. We find Carbon-14 from dead material (plants, animals, etc.) within the layers of rock. The decaying Carbon-14 has a half-life of 5,730±40 years, decaying into Nitrogen-14. Based on the ratio of Carbon-14 to Nitrogen-14, we can determine the approximate time the material died(this does, of course, mean we can't find the exact time the rock layer was formed, only a fair approximate).
I can speak to how effective fermented foods are. I used to have debilitating gut problems (IBS). (not as bad as what Hank has to put up with but still pretty miserable) I liked buying kefir at the store on occasion because it was tasty but it was too expensive to buy very often. So I read up on making my own and started making it. In a week, the IBS almost completely cleared up and has largely been a non-issue since. Plus, delicious yogurt by the literal gallon.
Wine that's capped with a cork continues to develop it's flavor after it's bottled. The cork lets it breath. White wines improve for 5-15 years in the bottle, then they get worse. Some red wines have no known limit to how long they improve as the bottle gets older.
an idea, a full video on amphetamines, i know you've included them in other videos like addiction, but you give such detailed facts about each destructive drug you feature a video on I'd be interested in a video since it continues to be a problem
So, wine only gets better with age in the barrel. In the bottle, nothing happens. Most beer is bottled almost immediately and vodka's production process doesn't really involve aging. Things like whiskey that are aged for a very long time (wine as well) can pick up really interesting flavors from the barrels they're in, and the longer they're in the barrel, the more concentrated the flavor and alcohol become. Hopefully that helps?
Most wine doesn't get better, especially the common commercial types which are carefully controlled and processed.. Many in fact lose some flavors and gain other unwanted ones even after 6 months. The ones that have a good chane to improve are the low PH ones like a Pinot Noir and the rich reds with have more flavor to start with.
I had to google surströmming because I had no clue what that meant. I bet it's smelly, but does it taste good? I'm always amazed at how some foods like mustard and cheeses can smell so bad, but taste so good.
The ratio is the comparison of the quantity between the cells. The microbes in our body approximately comprise 10% of our body mass. So the mass ratio is still 1:10 but just the reverse.
the Humboldt ocean current off the Chilean coast is too cold to create hurricanes. cold water does not evaporate enough moisture. this is also why the Atacama desert is the driest on earth
The ethanol in wine turns to carboxylic acid, giving it more acidic tang. The same happens in beer but beer isn't supposed to have a tang. I don't think you'd notice the difference in vodka since vodka taste like paint thinner anyway
I love this. My mom is a microbiologist and is constantly telling me to both make sure I eat more live cultures and to not use antibacterial soap or sanitizer.
This evening I ate a yoghurt which was a month past the expiration date. It didn't taste differently, but it probably had a couple of hundred million more good bacteria in it than usual ;)
Scishow, can you please do an episode about how we determine the age of rocks and rock layers? I teach evolution, and my students can understand that rock layers under other rock layers are older, but how old? How is this determined? Thanks!
musicmost0ver The pickles don't differ :b We (the humans) do. Salt kills most bacteria, hence why salting is such a common method of preserving food. So, by adding lots of salt, we stop the 'bad' bacteria. But lactic acid bacteria, the 'good' bacteria, has a high salt tolorance, so we can allow them to live in salted, fermented foods.
a perpetual motion engine is one that creates more energy than it uses rather than something that moves perpetually with the input of energy (not that any machine could as eventually it would cease to exist, like the earth and the sun)
The only pickles I've ever made were the lacto-fermented kind. My culture came from whey strained off yogurt. I should really make some, I haven't in ages.
![CHILE vs. BRASIL [1-2] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 9](http://i.ytimg.com/vi/5ObJt_71AYc/mqdefault.jpg)
I just discovered this stuff recently and I'm so grateful. Gradually, I'd lost the ability to digest almost everything. It got to the point I was living off of chicken and canned green beans because everything else was making me sick. Then someone gave me some pro-biotic acidophilus pills and suddenly I could eat normally again.
eat bubbies pickles. highly fermented. drink all the juice. no more pills
Yogurt cured my digestive intolerance to wheat
i eat a lot of kimchi! That does the trick even with a little. it helps me manage my health symptoms and is delicious at the same time! i love fermented foods.
Yea kimchi is great!
+Megan McCormick Thank goodness! (One of my people! I love having dishes with radishes, so I can certainly agree.) :)
Agreed! I love the stuff!!
@K R fermented cabbage.
I prefer the term fermented to rotting.
When it comes to my body, I prefer fermenting to rotting
Well, they aren't synonymous. The most common usages of those words are mutually exclusive. Bacterial breakdown that results in something yummy = fermentation and bacterial breakdown that results in something yucky = rot.
for some reason I heard Keanu Reeves say that.
Politically correct term for rotting the real term
i aggre
Seriously my favorite science channel! Love these guys.
+Stanislav Kovalchuk Agreed. This and Vsauce are pretty good.
Yesh, watch both religiously so damn interesting, entertaining, and educational.
me too agreed
I couldn’t agree more!
You are more bacteria than you are you lol😅
By the logic in this video I should be able to upvote this 100 trillion times, once each for the community of microbes that is me.
Rob Laquiere your channel is the one who upvotes him sobad joke.
The consistency of the intro and outro and even the hosts themselves is incredible. A video I watched that was made a few months ago versus one made seven years ago all seem like they're fresh. I'd have no idea this was 7 years old if I hadn't looked
This channel is so addictive! I click on one video, then another, and before I know it, two hours has passed! Thanks for being awesome for the past 4 years!
Whenever I am asked what my favorite food is I always say fermented food. The list is so long and they are some of the most delicious things on the planet, so even if it's a cop out, it's the truth!
bread. beer. cheese. need i say more? :D
Of course not!*****
The sodium content is astronomic. You will bloat the fuck up and retain water.
+Hans Hintermann
try stinky tofu, they smell worse than any cheese.
かっ
Hm, I do love stinky cheese, so I might try it ^^
ROQUEFORT CHEESE IS THE MASTERY OF CONTROLLED ROTTING !
delicious
Cheese rocks period, so easy to make when you know how. Blue cheese is sooo good, love the sour bitter bite if some penicillin.
I looove these nutritional science videos!! I watch health & nutrition videos on RUclips all the time, but they're usually someone's personal experience with some kind of diet without any real science to back it up. Don't get me wrong, I love watching people get healthy and their journey but some of them preach their diet like gospel to the masses when it might actually not be good for some people. Keep up the good work guys, I would love to see more of these!!
Is it weird that I've seen so many of these videos that I recognize a lot of your stock images now?
ever notice how much scishow mentions burritos?
0:48
also in the one about juice cleanses, microwaves, and I think one more
burritos are glorious man
Yup I’m gonna eat some now
In a sense, aren't humans and other organisms that require good bacteria to live super-organisms? Maybe? Maybe I don't understand what a super-organism actually is?
We also don't understand the countless number of viruses that can be found in our body. Are they beneficial, harmful or do nothing? We don't know
these things that people always ask are often answered as easily as you explained, so i'd like to thank you for helping to educate as it's really not necessary for a video to made on it :D
Me to an alien: hello, I am a swarm of bacteria floating in a bag of non-potable water. What are you?
Alien to you: "I am your creator."
I'm a soul. So are you. We aren't bodies. We live in our bodies.
@@evolutionarydeadend6812 me to alien " I know you're a liar"
hey scishow guys! just wanted to keep you updated about the latest research on bacteria and microbes in the human body. According to a recent study by R. Sender S. Fuchs & R. Milo, the human body contains about as many human cells as bacteria cells etc. i am by no means an expert on this topic, but i thought i would share this info with you. i love your content, keep it up !
Was just going to post about this. Heard it in a Skeptic's Guide to the Universe episode.
Study source: biorxiv.org/content/early/2016/01/06/036103
"Strep-throat or gonorrhea..." Jesus Hank xD
....okay.
Ami Jernigan lol ikr
Fuck both of you sexist pigs
moonaka2 I'm sorry how is anyone being sexist? I'm so confused... I'm sorry if I offended you somehow.
You're only insulting me because im a man you sexist uncultured swine!
A show on yeast fermentation and/or the anaerobic respiration that our own cells undergo at times (lacto fermentation as you've called it) would be interesting. Thanks again, yet another awesome vid scishow
This is why I eat Kimchi.
I love to listen to this guy , He's full of knowledge kind of a nerd but just cant wait till a new vid comes around. Thanks ....
I remember the thrill of being told by a friend that there are many more bacteria in my body than my own cells - 'You know what that means?" "I'm an ecosystem!" I like being a thriving ecosystem!
Yeah well God made you so thank him
Squinting helps refract the light hitting your eye so it focuses better. Sort of like making temporary glasses. It's not just a quirky thing, it actually accomplishes something. I have guesses about the faint noise thing, but they're just guesses. That one's a neat question.
Jesus Christ, thank you. I don't know why it took me so long to find a simple explanation of these things.
Hank I'd just like to let you know I support you and your family as you go through these hard times. I know your brother recently lost his job as a semi-professional fifa player and manager of the Swindon Town Swoodiliypoopers.
I always wondered: how do the bacteria survive your stomach acid after you swallow them? Are they just tolerant of a low pH?
Yes they are immune to the acid
Depends on the beer. If you're talking a typical lager, the lifespan is about 180 days, but stronger ale likes imperial stouts and barleywines can age upwards of 5-6 years. This is due to stronger yeast being used. Even better, bottle-conditioned ales, which means extra yeast is added to the bottle, essentially giving you a living/breathing beer, can age up to ten years or even longer in some cases.
I think it might be an interesting story if you were to explain that our bodies are not monolithic. In other words, we are not one one system functioning together in a unified manner. Rather, we are a multitude of smaller, unrelated systems, each functioning to it's own benefit.
From a certain point of view, we are bags filled with benevolent parasites. The various flora and fauna we contain, even the very cells of our own body, are not concerned with the larger functioning of the whole, they are simply engaged in the processes of self preservation and propagation.
The wonder is that this myriad collection of self motivated systems somehow results in one organism, our body, working as well as it does.
Another all-important thing about fermentation is that it can break down Phytates - phytic acid - which is the primary form of energy-storage in nuts, seeds, and legumes, among other plant sources. Phytic acid is an undigestible form of potassium that also chelates iron, zinc, and other helpful nutrients, making them unavailable for digestion. Cooking isn't as effective as fermentation. You can also add water and sprout live seeds, releasing enzymes that can unzip these tight potassium rings.
After you've fermented your food in a salt brine, and now would like to pickle that fermented food..
Would the pickling process destroy all that good probiotic?
wateronly That's a great question! Lactic acid bacteria are somewhat resistant to acid, and vinegar is according to google 5 - 20% acetic acid, and the pH can vary. I think pH 2.4 for distilled white wine vinegar. Some strains of lactobacilli have been shown to survive in pH 2.5 solution, so you could reasonably assume the majority of strains are all good in pH 3. Now you need to test the pH of your vinegar with some test strips which you can buy in homebrew stores among other places. If the pH is lower than 3 just dilute it with some sterilised (boiled) water. Should still be pretty sour at that acidity, and hopefully your bugs can survive it.
Most wines still contain some of the active yeast cultures that are introduced during the fermentation process. Wine's alcoholic content increases over time because of this and the taste becomes richer and more savory as the sugars within are broken down. Hard liquors have been fermented and distilled to the point that there is a miniscule amount of sugar left and the yeast have poisoned themselves, by contrast, and beers had so little sugar to begin with that the yeast starve to death.
Kimchi forever. Haha I would enjoy other fermented foods as well...
unknowndeoxys00 kimchi ftw!
Speaking of fermented cabbage, have you ever tried kimchi?
It's like incredibly flavorful spicy sauerkraut.
My friend and I thought Acidophilus would make A) a good Harry Potter spell name, B) a fine swear word substitute, or C) a Maximally brutal gladiator or centurion.
THE CHEESE STANDS ALONE IN THE FIELD OF WAR!
Wow it's already been almost 10yrs since I used to binge these
This is why i drink so much.
I instinctively think the idea of more bacteria than me is spooky, therefore i dedicate this majestic shooter glass full of the sweet, fucking 50% alcohol spiced rhum of 17 years...
...to level out bacteria-me cells inside me.
***** Eh. Everything in moderation is fine.
Unfortunately he production process and high alcohol concentration of rum and other distilled spirits more often than not sterilizes it. But you should still drink rum. It's great!
^^
"This is why i drink so much"
"Everything in moderation is fine"
You do realise that made no sense?
@@thorsten8790 Lol
It's not a byproduct of anaerobic cell "respiration" b/c it doesn't involve the Krebs cycle and ETC. It's just fermentation, which is just glycolysis with glucose and a subsequent redox reaction between NADH and pyruvate to make lactic acid. Let's say this lactic acid is made in skeletal muscle, then it will leave it and go to the Liver, which will convert it back to glucose and send it back to the skeletal muscle (Cori/Lactic Acid cycle) for more energy extraction via lactic acid fermentation.
This message brought to you with love from the universe: Stop waiting for things to slow down for you- CATCH UP!
Do a show on yeast fermentation. Talking about trendy fermentation, homebrewing is on a giant upswing. Yeast is seriously one of the most interesting fungi out there, as well.
So which am I: bacteria or stardust?! Pick one, dang it! Dx
both
Bacteria stardust! ...Or Stardust bacteria? : o
l4dy0c3 humans are made of bacteria, cells and dead stars plus water.
l4dy0c3 The bacterias are stardust as well :)
Everything is stardust. Bacteria is stardust. You are stardust. You are also bacteria. Bacteria is stardust
You touch on Probiotics, but just as a side note... this could truly be its own study and would be great info for all! My son and I are great case studies on the use/need for probiotics. My son, now eleven, was born with a digestive disorder that caused him to have black-tarry, and the most terrible smelling BMs -- Till the age of three when he was started on a special probiotic that was formulated at CHOC Hospital in Orange County Ca. He had other effects from the disorder as well (PAIN, Sleep deprivation, fear of food) and the probiotic took care of All of Them! I had many of these problems to a different extent for my entire life but did not know the real issue and believed them to be separate issues. Probiotics saved us from all of these issues. I will say that as an adult trying to find the probiotic that worked took me some time and self experimentation -- My General Practitioner stated that Probiotics are a joke and a money-grab. The Specialist at CHOC only worked with children and the probiotic the hospital pharmacy created was for children only. I thought a show on this subject and some study of the available forms of probiotics could be very helpful to many! I will say that in my own experimentation the brand that finally worked for me is manufactured by a company called RENEW LIFE. I mention this because, like with other supplements, there are vast differences in products that are under the umbrella of SUPLIMENTS.
holy shit...more bacteria than my own cell ?
+steelnerve Yeah, but they're waaaaay smaller. If you took all the bacteria out of your body, you would only weigh about 3-5 pounds less.
+Fieldstuck seems fake but ok
*****
prokaryotic cells are much smaller than eukaryotic cells...so makes sense.
steelnerve omgg i read that as 'you would only weigh three to five pounds' and i was so confused. but it makes sense now hahahaha
*****
Ja !
I don't think I've ever watched a SciShow episode and been upset with the video. Hank is CONSTANTLY making interesting, good videos.
that just summed up my last two weeks of research on fermented foods in one video.
but yes dude you definitely talk to fast, which limits your audience base to people who can keep up (I teach ESL and can't show your science videos)
Duck149v2 dude really? get a life you loser
I actually can comprehend someone who speaks at a faster rate, than someone who speaks slow. In class I would often doodle, as the teacher was explaining his theories to the class. It was just something that was seen as common sense to me. It's like at times when someone who's generally a fast typer like myself, I often skip words that I already had in my head, but I often get side tracked more easily, and I have a tendency to move a lot.
TeacherRandall I watch All of the videos on 1.5 or 2 times the speed, this is not to brag just to say that you can indeed, if you are fully concentrated on it, understand what he is talking about (non native english speaker)
TeacherRandall Watch it at a slower speed
Tibiskus Chiller at 2x speed then he will sound like a ridiculous chipmonk, but I suppose it does save time.
Sugars get consumed by yeasts over time thus maturing the flavor. Keep the wine cool long enough and in a dark room, and presto good wine that won't make you sick. Also, keep the bottles tilted down at like 10-20 degrees so the air doesn't escape through the cork.
are sour beers like belgian lambics also good for us? :p
Good beers are always good for us. :D
haha, yeah, but I was wondering if the bacteria that meke them sour are "probiotic" ;)
Alf Berger Yes those beers are probiotics. In fact for my next batch of berliner weisse I plan on fermenting with L. Plantarum from a probiotic supplement. The lambics have a particularly diverse range of bugs, although I couldn't hazard a guess at how many viable cells you'd ingest per bottle. I'd recommend drinking a lot of them to make sure you get the full benefit ;)
Why does cooling/freezing need energy if it is a process of removing heat energy?
How does a refrigerator work?
What is the most efficient method of cooling known to man?
Different sub question: How does hair know when it is short (cut) to grow back faster?
Thank you Scishow cast, keep up the good work.
The worst part of this new comment system is the annoying sound the like button makes!!
Jacob Brunberg wow. Good try... Wow... Congrats
Scishow, or Hank, can you do a show about anandamide and virodhamine and what research indicates about their role in our endocrine system?
Show Idea:
Years ago I saw/read about research being done that noted that IBS and other GI issues were less common in Africa (I think) than in the US and gave an odd suggestion as to why. They believed worms in a persons bowls/intestines could actually be helpful. The worms would ingest dying tissue and break-up blockages. The worm secretions acted as lubricant and helped to aid healing. They thought the worms may be a way to treat IBS.
It was eary but fascinating, something to look in to??
the best sour pickles I have ever had were my grandmother's fermented pickles. I remember as a child putting my hand through the jaw when was a little bit of cheesy stuff onto the top and I didn't care. I know make kimchi and fermented pickles and sauerkraut I love anything fermented.:-)
Just when you thought you know a lot, with wikipedia and these kind of videos you still end up learning new stuff.
Salt resistant good bacteria? intriguing...
That brings up a question I've wondered for a long time: why do I get nauseous when someone so much as cuts a cucumber in my vicinity, but I don't mind pickles, and actually enjoy them? What exactly do those bacteria do to the cucumbers that changes or removes whatever it is in the cucumbers that makes me feel sick?
I know SciShow has done an episode about supertasters, but I still have this question after both of these episodes.
+Jack Eggebrecht It could just be a taste preference. I myself don't normally prefer cucumbers, but I LOVE pickles. Pickles are sour, cucumbers are not. Pickles tend to also be a bit crunchier than pickles, so texture may also play a role, but I'm thinking taste is the main reason for this discrepancy.
Love it! Thank you for the very entertaining and helpful presentation! 😊🌿👍🏽
Dude I just got a scishow ad before a scishow video. That's pretty wild
That is not necessarily more technical, it is just a different way of measuring that is equally correct in the absence of more specific parameters.
Man you rock, I love your shows
One does not simply stop the video in the middle of the awesome SciShow outro music.
Was soo excited to see Sci Show being advertised on flip book!!!
Lactic acid is a byproduct of anaerobic cell respiration. The breaking down of lactose into lactic acid allows for small productions of ATP.
Can you do a episode on yeast, wild "natural" yeast, and how it makes bread fluffy? This and sour dough bread has always fascinated me
Carbon dating for one. We find Carbon-14 from dead material (plants, animals, etc.) within the layers of rock. The decaying Carbon-14 has a half-life of 5,730±40 years, decaying into Nitrogen-14. Based on the ratio of Carbon-14 to Nitrogen-14, we can determine the approximate time the material died(this does, of course, mean we can't find the exact time the rock layer was formed, only a fair approximate).
I can speak to how effective fermented foods are. I used to have debilitating gut problems (IBS). (not as bad as what Hank has to put up with but still pretty miserable)
I liked buying kefir at the store on occasion because it was tasty but it was too expensive to buy very often. So I read up on making my own and started making it. In a week, the IBS almost completely cleared up and has largely been a non-issue since.
Plus, delicious yogurt by the literal gallon.
Glad you fixed yours. Greek yogurt fixed my issues
Thanks for commenting, it personally helped me. I have very bad IBS and plan to start making my own fermented pickles
Perhaps you could also do a video on the different types of symbiosis, since this video is essentially about mutualism.
THANK YOU! I've been telling my friends this for years, and now I have a short and easy way to provide some backup to my arguments that isn't "tl;dr".
...Hank's presentation has changed subtly but definitely in the last 7.5 years. This feels like some kind of uncanny valley.
Wine that's capped with a cork continues to develop it's flavor after it's bottled. The cork lets it breath. White wines improve for 5-15 years in the bottle, then they get worse. Some red wines have no known limit to how long they improve as the bottle gets older.
I have some jalapeno peppers that have been in a salt/vinegar brine for weeks now. Can't wait to taste em'.
an idea, a full video on amphetamines, i know you've included them in other videos like addiction, but you give such detailed facts about each destructive drug you feature a video on I'd be interested in a video since it continues to be a problem
You green brothers should start a channel together. With you two together it would be so amazing.
He has used that "you are more bacteria cells than you cells" in about 3-4 videos now.
The fact is still as mind blowing as the first time.
You don't have to thank us Hank, thank you for creating this episode of scishow & awesome.
I can't believe somebody made an entire video on fermented foods and didn't mention Kimchi, arguably one of THE best and most famous fermented foods.
Actually, fermented vegetables have shown to cause stomach cancer in latest studies(as of 2021).
You should do an episode about Thermal-magnetism. I saw an article about being able to generate a magnetic or electric field from heat difference.
So, wine only gets better with age in the barrel. In the bottle, nothing happens. Most beer is bottled almost immediately and vodka's production process doesn't really involve aging. Things like whiskey that are aged for a very long time (wine as well) can pick up really interesting flavors from the barrels they're in, and the longer they're in the barrel, the more concentrated the flavor and alcohol become.
Hopefully that helps?
Hank you remind me of my science teacher, and lets just say hes my favorite teacher.
My test on this is tomorrow. Thank you for releasing this today! :D
Most wine doesn't get better, especially the common commercial types which are carefully controlled and processed.. Many in fact lose some flavors and gain other unwanted ones even after 6 months. The ones that have a good chane to improve are the low PH ones like a Pinot Noir and the rich reds with have more flavor to start with.
You should do a episode on the The Hygiene Hypothesis and why experts are saying we are living 'too' clean
I had to google surströmming because I had no clue what that meant. I bet it's smelly, but does it taste good? I'm always amazed at how some foods like mustard and cheeses can smell so bad, but taste so good.
The mass of microorganisms are estimated to account for 1-3% total body mass. Check wikipedia for more.
The ratio is the comparison of the quantity between the cells. The microbes in our body approximately comprise 10% of our body mass. So the mass ratio is still 1:10 but just the reverse.
That voice change towards the end was just too good;)
My bio class is actually going over bacteria in our current lessons, so I was happy to see this video in my subscription box! :D
Gotta love fermented food! Tastes amazing, and is great for you.
the Humboldt ocean current off the Chilean coast is too cold to create hurricanes. cold water does not evaporate enough moisture. this is also why the Atacama desert is the driest on earth
I want a SciShow coffee mug, please make some tasteful merchandise to raise support.
The ethanol in wine turns to carboxylic acid, giving it more acidic tang. The same happens in beer but beer isn't supposed to have a tang. I don't think you'd notice the difference in vodka since vodka taste like paint thinner anyway
I love this. My mom is a microbiologist and is constantly telling me to both make sure I eat more live cultures and to not use antibacterial soap or sanitizer.
But it's not like we're ingesting the sanitizer
Yup. Different countries make different pickles using different brines/ vinegars/ salt solutions/ methods.
This evening I ate a yoghurt which was a month past the expiration date.
It didn't taste differently, but it probably had a couple of hundred million more good bacteria in it than usual ;)
Jesus, more Bacteria than I am Myself, AND a shortened outro? not fair man
That is an Excellent question.
According to PopSci magazine, it's a 10:1 ratio on number of cells, but they only account for 1 to 2% of our body mass.
I made some fermented carrots. They are great and so easy to do! unfortunately my video quality is not so great... lol
Scishow, can you please do an episode about how we determine the age of rocks and rock layers? I teach evolution, and my students can understand that rock layers under other rock layers are older, but how old? How is this determined? Thanks!
"You're more bacteria than you are you!" 😆
0:54 "nom nom nom..." haha...genius
musicmost0ver The pickles don't differ :b We (the humans) do. Salt kills most bacteria, hence why salting is such a common method of preserving food. So, by adding lots of salt, we stop the 'bad' bacteria. But lactic acid bacteria, the 'good' bacteria, has a high salt tolorance, so we can allow them to live in salted, fermented foods.
a perpetual motion engine is one that creates more energy than it uses rather than something that moves perpetually with the input of energy (not that any machine could as eventually it would cease to exist, like the earth and the sun)
The only pickles I've ever made were the lacto-fermented kind. My culture came from whey strained off yogurt. I should really make some, I haven't in ages.