In regards to not liking oatmeal: I used to be in the same boat (only familiar with the sweet variety) until a friend of mine introduced me to the concept of savory oatmeal. For example, oats (optionally toasted before adding liquid) cooked in chicken stock, then add whatever breakfast-ish ingredients you want (meat, cheese, veg), top with possibly a fried egg, season however you want. It's essentially the same experience as porridge or grits (I relate it a lot to congee). Very good, imo.
@@SimuLord Sorry about that, glad to hear you're doing better now. Maybe try hitting back against the aversion, by painting over the extremely bad memories with extremely good ones? I don't know if any restaurants sell fancy oatmeal dishes, but if it's anywhere, it's definitely in the PNW
Savory oatmeal was also a revelation for me! I make steel cut oats and my favorite toppings are a splash of soy sauce, green onions, a fried egg and sesame seeds. In my culture, we also have a savory stew that is basically a porridge of oats, barley, lentils, and cracked wheat that is cooked with chicken and a bunch of spices. It's just about the best dish ever on a cold winter evening.
22:47 "I just wish they were really good more often!" ...Right, honestly I think that's the real problem with "eat fruits and vegetables!" - we're actually naturally configured and programmed to love good fruits and vegetables, maybe more than we like stuff like cookies, but a large fraction of what you'll get at a typical store at any given time is not "good fruits and vegetables". It... often kind of sucks. The most accessible stuff - apples, tomatoes, berries, lettuce - are also likely the worst offenders. (I've only managed to get truly amazing lettuce from a nearby organic farm, and most of the large-supply sources that supermarkets draw from are just lame at best.) Cookies, meanwhile, tend to be fairly consistent.
The real cause of the lack of taste is the fact that fruit and veggies usually have to be picked wayy before they're fully ripe. How else would a salad or an apple be able to sit around in the fridge for at least a couple of days without going rancid. I suppose you could solve this via genetic modifications, provided you can discover which compounds give that fruit/veggie it's distinct flavors and simply make those genes produce more of those compounds.
@@MegaWhalter Not an excuse for the brassicas and similar. In my experience the far tastier lettuce, spinach, etc. from local sources actually keeps for much longer in the fridge (delta of about 1 week plus) than large supply chain stuff.
Ya, I think it's a lot of transportation and cost saving measures. Keeping food good, tasty and healthy has been one of humanity's greatest logistical challenges. There's plenty out there that's all 3. Consistent access has been the real issue
Yeah i freakin' love pomegranates when they're actually good. I freakin' love apples when they're unripe and sufficiently acidic wich none of the apples from the grocery store actually are, there was one wild apple that i happen to find and the sweetness to acidity/sourness ratio was absolute perfection.
Your talk about accepting change around 49:30 / 50:30 had me cheering. Cultures have always evolved, don't be frightened of change! Thank you so much for spreading this message.
@@lithium1770 All things come in good or bad forms. We shouldn't fear change in general. We can fear bad changes, but what is considered "bad" is subjective.
I do stuff with Mesoamerican (Aztec, Maya, etc) history and archeology, and that's given me a weird perspective on traditional cuisines and dishes, since so many of them originate only after the Columbian exchange: Tomatoes, Chili peppers, Maize/Corn, Potatoes, Squashes/zucchini, Chocolate, Vanilla, Peanuts, etc were all domesticated and used in the Americas, and was only incorporated into Eurasian cuisine and combined with ingredients like Garlic, Online, Beef, Pork, etc after/during the colonization of the Americas. Obviously, that was 500 years ago, so many traditional dishes in Europe, Asia, etc that use tomatoes or potato are still many centuries old and probably qualify as "traditional", it's just my gut reaction is always "that's not from there!" Also, I mentioned this on a previous video, but while the Columbian exchange itself is obviously something people are taught, but what's less taught is that it's not just Europeans exporting crops, but adaption of actual botanical sciences and agriculture, too: The Aztec had botanical gardens (Huaxtepec, Texcotzinco/Texcotzingo, etc) where plants and flowers were experimented with, categorized into formal taxonomic systems (complete with binominal naming, like Linnaean taxonomy) and stocked for medical uses. The Spanish recorded a huge corpus of medical treatments from herbs and documentation on flora in Mesoamerica from Aztec sources and records (The Badianus manuscript is a spanish annotated Aztec botanical text and herbal remedy document, while the Florentine Codex, a joint effort of Spanish friars and Aztec scribes/elders, has sections on botany and herbal treatments too) and it's even been suggested that Academic botanical gardens in Europe, which first show up in the following century, were inspired by the gardens Conquistadors described. While people like Cortes, Motolinia, and even Francisco Hernandez de Toledo, the royal court physician and naturalist to Philip II, all said that Aztec botanical and medical sciences (which they were also proficient with: they had the first use of intramedullary nails for fixing broken bones, better understanding of the circulatory system then Europe at the time, to name a few examples) were better then Spain's, with Francisco Hernandez travelling to Mexico and documenting Aztec records to bring back to Spain. For people who wanna read more on this, I recommend "An Aztec Herbal: The Classic Codex of 1552" (an annotated translation of the Badianus manuscript), Book 10/11 of the Florentine Codex, "Public Health in Aztec Society", "Aztec Medicine by Francisco Guerra" (though it repeats outdated, disproven info re: inflated sacrifice totals), "Empirical Aztec Medicine by Bernard R. Ortiz de Montellano", and "Precious Beauty: The Aesthetic and Economic Value of Aztec Gardens" (and a lot of papers/books by Susan Toby Evans, who is an expert on mesoamerican gardens and palaces), and Kelly McDonough and Enrique Rodriguez-Alegria's research on testing Aztec medical treatments. A lot of this stuff is published online for free as open access research, too. I also have extended writeups about this I've made myself (I do essays and help history/archeology channels with stuff on Mesoamerica), if people want that messag me on twitte, I'm Majora__Z
In regards to your first paragraph, "traditional" is such an elitist word, don't you think? Basically short form of, "I'm comfortable living in the past and unwilling to change or grow." Not realizing that all traditions were new at some point and that if people didn't try new things and grow, the very traditions they champion would have never came into existence. Idk just a little rant.
If only the European chauvinists had considered the Mesoamerican people to be people and not targets for all sorts of nasty stuff (proselytizing, enslavement, exploitation). They were primitive peoples by some aspects, but any more primitive than Europeans in other aspects? Together, with some cooperation and mutual understanding, how far might we have come?
@@Craxin01 Judging by your comment, it seems you lack real understanding of history and how things unfolded. It's definitely a prejudice comment if not border line racist.
@@Craxin01 Calling all Europeans chauvinist is pretty prejudice, inaccurate and ignorant. It's also placing them beneath you which is racist in some respects. Also your knowledge of history and what happened in the Americas is extremely lacking. I understand English just fine. What does understanding English have to do with your display of ignorance and possible blind hate for another people? You're naive to think that the first peoples to reach the Americas had much to give to the supposed aggressively patriotic Europeans.
I can't tell if Adam has any idea what "Crumb Dumpster" sounds like to some of us. I don't think he'd talk about making a dessert by that name if he knew. The fact that he ended with "talk to ya later, crumb dumpters" is outrageously funny to me
In regards to 4:12, the problem is not really lipids "separating out" of the blood stream and settling somewhere. The main issue is getting those lipids where they need to go, since as you said they will not diffuse properly in hydrophilic environments such as blood. The protein envelope serves to more easily transport the lipid and also serves as a recognizable structure for target tissues. As for LDL you described it pretty well, especially its contribution to blood vessel plaque formation (atherosclerosis). Excess LDL particles diffuse into blood vessels and undergo oxygenation. This causes local inflammation which aggregates immune and muscle cells in the area. Over time this process constricts the blood vessel and can lead to clot formation.
I appreciate the shoutout to New Hampshire apples. They are fantastic. As for resuscitating comatose frenched fried potatoes, I heat my pizza stone under the broiler, toss the cold fries in a little olive oil, salt, and pepper, and broil them for 3-5 minutes. Better than new. Or I could use the toaster oven, which is just a less trendy “rhymes with spare tire.”
I imagine the reason they were so much better than store bought is that the store bought are picked whenever, underripe and kept in a room filled with nitrogen gas to prevent spoilage then gassed into outward appearing maturity whereas the New Hampshire apples he mentioned were picked by him, meaning they were allowed to actually mature on the tree and thus develop flavor.
Adam with the -air fryer- tabletop convection oven stuff seems like the kind of man who'd look at 21:9 aspect ratio and proclaim it's really 7:3. This is the kind of pedantry I approve of.
Apples are one thing that were a chore to eat for me. UNTIL I move to a place that had 2 apple trees in back. WOW! They were never treated or pruned, none of the apples didn't have some worm hole or blemish, but they were absolutely delicious.
You should still treat trees with copper and other insecticides and prune for better air flow. Better for the tree, better fruit. What accounts for better taste is probably the variety anyway, or that the fruits could be picked at peak ripeness and not before and then chemically treated so they can be transported all around the world
For anyone that does not like oats, give overnight oats a try. It is a world of difference, and when you put in chia seeds it basically becomes a custardy pudding. Very customizable so the flavors won't be monotonous and easy to prep for the night before.
Your Tupperware measuring cups really took me back in time to my childhood! We had them in avocado green. I can vivdly remember using them to scoop sugar from the coordinating Tupperware canister (which was orange) and dump it into the pitcher (also from the same Tupperware set) to make Kool-Aid. Wow, that was just about the most 80's statement imaginable!
Oil and water not mixing has nothing to do with density. Oil being less dense is why it floats on top of water, but that's not why they don't mix. Oil is hydrophobic - it has ends that don't mix with water, and will form bubbles so all their tails can waggle together, not exposed to water.
I have a bottle of soap, in there there was one soap but when it stared to run low I filled it up with a different soap, the two soaps however do not mix, the old soap floats on top of the new. The point being that there seem to be a bit more complexity to it then just it being hydrophobic/hydrophilic.
@@lolmaker777 Warm water floats on top of cold water, because cold water is more dense. Obviously warm and cold water can be mixed though, as can your two soaps. Density determines what floats on top and what sinks to the bottom. If you mixed your soap with a stir stick, they would combine and stay combined. They would not re-separate out like oil and water do. Oil and water not mixing is 100% due to the hydrophobic nature of lipids. That feature is precisely why our cell walls are made of lipids. They tend to make a dual-layer on their own in order to avoid water.
@@lolmaker777 not all soaps are the same, they are salts made from carboxylic acids. Just because they are both ‘hydrophobic’, it doesn’t necissarily mean they will mix. People throw around these terms without actually understanding them fully
I appreciate the mention that if you are not worried about food scarcity, count yourself lucky. I also appreciate the shout outs to fiber. Yay. BTW: if you don't like oats, give steel cut oats a try. Soak them overnight and then treat them like you would quinoa in a "grain bowl." It's not gewy at all that way. Steam then until almost all the water is gone, mix in fruits, nuts, etc. Also, whole grains and legumes are the greatest sources of fiber. Vegetables and fruit are mostly water.
I’ve always hated oatmeal because of the texture/consistency. I’ve recently added protein powder and ground flax seeds and now love to eat it every morning. So cheap, healthy and easy to make.
I love just mixing in blueberries and banana slices. The acidity from the blueberries cuts through the heaviness of the oatmeal and the bananas add sweetness and massively offset the gloopy texture of every bite they are in. Makes me poop every time.
What you mentioned about knowing your Italian heritage likely dies with you, really sat with me. My dad had two strong cultural sides Italian and Filipino. And as a quarter of each of there are a few Tagalog and Italian words that have made it down to me but the way I am mostly tied to those roots is through the fond memories of the food my grandparents cooked and my parents. And a longing to identify with Filipino art and Italian mob movies.
i've stopped from listening to music in favor of listening to Adam just talk. 45% of the time i'm not really following what's being said, but somehow the constant flow of dad raguseas voice is so soothing and oddly enough makes me concentrate real good. love the vid Adam, keep up the good work.
Thank you for answering my french fry question. 🙂 I have indeed grown fond of my salt-and-pepper beard. Hence my retaining it. The baldness? Not so fond of that...
". The baldness?" When my mother was dying of cancer she actually apologized to me for giving me her X chromosome that caries the male pattern baldness gene. Seemed an odd thing to do but OK then. My brother got the other X chromosome, no pattern baldness.
Honestly I’ve been binging your channel the past week and hearing the science behind food has made me more interested in food variety. I have digestive problems so my appetite is hit and miss. Hearing things like “oatmeal helps your intestines reminds me that oatmeal is one of those fibers that I can eat without feeling like I’m dying.”
Strangely as much as I like crispy fries out of the oven, I also equally love fries that are mushy and cold. It's a nostalgia thing from when my uncle used to bring me an happy meal from McDonald's when I was young, the nearest McDonalds was 30 minutes from where I lived
As far as the “oil/water” comparison to cholesterol/serum- When someone has critically high levels of serum cholesterol their blood separates out into a creamy layer on top and the serum below and it is horrifying. No centrifuge required- just stop pumping it around the body and a whole mess of fat separates out.
@@limiv5272 as a nurse I've seen it happen from a blood draw after just half an hour of the blood tube sitting upright and still. It's absolutely wild to see
Well true, this doesn't have anything to do with the physiologic process, as the fat is within the lipoproteins, and not freely floating. This is the same logic which gave us the '80s commercials showing pouring fat in a drain which gets clogged. Such a gross simplification of reality it leads to incorrect conclusions.
Damn, what a storyteller. Love the stuff you are putting out recently, it gives me that Carl Sagan wonderlike belly butterflies about how unique and diverse our universe is.
Thank you for the great pod, Adam. That final question could not have come at a more timely moment in my life as things take a serious romatic turn with my Indian partner. I am 2nd generation Chinese-Canadian. I was born and raised on the Pacific West-Coast with still somewhat strong ties to my Chinese heritage (I found out later that my late father is a Chinese born Vietnamese as well) while she was born and raised in a part of India with a strong Spanish influence. Mixed Southeast Asian-Canadian children are becoming more common, but my naivity prevents me from imagining mixed Chinese-Indian children and what culture they might identify with. Thank you for helping me get a clearer view of who my future children might be if they happen to be mixed. And as much as I would lament the dilution of my Chinese heritage and freaked out by change, that heritage will eventually be replaced by another good heritage and there is no reason to think that the old days are better than the ones that are to come. I look forward to tasty food and your "crumb dumpsters" 😂
That's funny. I know a Chinese and Indian guy. He's middle aged. I think he knows the languages and some other languages. I guess the main thing I'd guess is that it's easiest to keep up the Chinese culture out here, a little more than the Indian heritage, because there's so much Chinese culture here (in California), but there's also a lot of South Asian culture if you're willing to drive or live in specific areas. My family's been here nearly 120 years. I'm 2.5 generation Japanese American, but the community is in its fourth and fifth generation (the reasons for the entire community having "generations" is this weird historical thing). I grew up in an area that's mainly Mexican, with some Japanese Americans, but has become very much Chinese, Vietnamese, and other Asians. I guess it's around half Asian in some areas. (The food situation is very acceptable, to say the least.) It's unfortunate, but the process of Asian cultural integration's been pretty slow, due to racism. So, we ultimately can't be that sanguine about cultures merging. While Asian cultures can blend into the multicultural mix here, it's more often highlighted, then denigrated, mocked, or ridiculed. It's necessary to develop some "Asian pride" to overcome some of the hate that's going to come at you all - but I'm probably giving you advice you don't need - I'm writing this more for the general readers, and the guy who asked the question. I'm not saying to be separatist or anything like that. It's just the way the west is working right now. Asians aren't liked, and it's been this way around 200 years. Today, we're probably liked more than in the past century, but, people still don't think Asian accents are charming or sexy, still freak out about Asian foods, and treat things from Asia as exotic. (I even think the anti-masking thing was a kind of broad anti-Asian reaction. The idea of copying health policies from Asia probably freak out more people than following health policies created by the US CDC. This extends to all the people in power, not just the regular people.) In fact, what's weird is that when Asian things are integrated into the culture, they suddenly stop being "Asian". I've heard people say they didn't know the origin of sushi or teriyaki. They don't know flip-flops were from Asia. They don't know anime characters are not white. I find this disturbing, and extremely racist. Extremely racist. I will repeat it: extremely racist. Think about it. If you told me, when I was around 20, that the needle on integrating Asians would move so slowly, and that I'd be writing this post in my 50s, I wouldn't have believed you. But, here we are. It's definitely improved. It's just the degree and slowness of it that's surprising. I think Asians have been willing, even eager, to integrate. White society, however, has not been eager enough to integrate with Asians.
@@johnkawakami8395 Sorry brother, but maybe look inward more than outward. Asian communities are usually less integrated than European communities. And even when Asians immigrate to other nations, they are quite slow to accept the cultures of their new countries. Is that all negative, I would say no. Asian communities have much to protect as they often do quite well with family, wherever they go. We live in a less racist world than ever. So maybe let go of your past and stop being racist yourself. I actually think you may be more racist than you think, based on your assessment of your surroundings today. Personally, I don't care about your race. Most of us don't. But would you see this 58-year-old white guy as racist if you met me on the street? Only you can answer that one. Let me end this by saying I wish you complete happiness.
@@thomass5169 I don't see white individuals as racist, but some of my white friends, are a bit racist. They are influenced by their own history, and the fact they have privileges of being white in a white-dominated society. And some of these people are, relatively, not as racist as most white people. They're integrationists from racially integrated families. I think you're just being triggered. Please re-read what I wrote.
I've had a lot of luck stir frying to reheat fries. I make them very crispy and I have to reseason quite a bit, but I love the results. I've even had some leftover fries that were an improvement over what I ate the first time.
Looking forward to Crumb Dumpsters! When I was a child and simultaneously learning to bake and proper English, I was given a recipe for one of those super dense chocolate-in-every-aspect cakes, called a "Mousse Cake". I misunderstood the title and for several years had a recipe called "Moose Cake" in my repertoire.
The first time I read the name Mousse Cake, I thought it was a Mouse Cake as it was in a Geronimo Stilton book where everything has rat/mouse puns in it. Later, I realized that it was Mousse and not Mouse.
I once met a woman who wrote a mousse cookbook shaped like a moose. Very cute. All I remember about her is that her name was Janet, she was a makeup artist, and she had occasional bouts of narcolepsy. That just leapt into my 80-year old memory from 30+ years ago. Thanks for the smiles.
@@traplover6357 yes unfortunately. Belgium has its own home grown version of shitty suburbia called "lintbebouwing" literally linnen building. It's long swaths of old roads with suburban houses build just along the street with no off shoots, making walking and biking from there more difficult than it should be. Don't get me wrong it's orders of magnitude less awful here, something like 30% of all commutes are done on bike, transit is cheap, abundant and relatively good, but yeah we definitely have some similar struggles to the us as far as urban planning is concerned.
Not sure if it's more apt for the Crumb Dumpster to have a cream filling or icing. On second thought, it would probably need both to live up to the name.
The ethnic identity discussion really hit home for me. My kids speak Thai but I don’t have any Dutch heritage to pass along other than my last name. Really appreciate these podcasts, thanks for keeping it going!
Because Dutch culture even in the Netherlands has been diluted to the point of superficiality. The Dutch do not care about being a distinct society rather than just Europeans.
Speaking of the large commercial ovens and french fries, when I was in high school we had a course called Pro-Start which basically paired us up with restaurant industry professionals for work and such. Rational Ovens was one of the companies I did a lot of unpaid labor for and still to this day I have not had a better french fry than the ones we made using standard Wal-Mart french fries in one of their Combi Ovens. We purchased several of these ovens for my school and they turned lunch into a foodie paradise.
Thank you Adam, I'm a brit who grew up in Spain, the cross pollination of tastes freaks my in laws out, as I love jellied eels on the brit side and octopus from the Spanish side, viva difference
To be fair, "Works for me," is not the same as "Works for everyone." Different causes lead to different solutions. But it's awesome you found something straightforward that helped you.
Your Italian heritage is much like mine. My dad's dad was right off the boat from Sicily, his mom was 2nd or 3rd generation very close knit Italian. My dad moved away when he married my mom and didn't keep much of the cultural background, which I have always regretted, just a little. I may be 50% Italian, but I am very much an American Midwest girl. . .who doesn't like a lot of pasta dishes oddly enough.
I agree that change is the norm, however, we have many cultures in the world that are being actively fought by governments, by inducing (forcing) language change (linguicide) and forcing replacing a "native" culture by their own. This kind of forced change is, to me, unacceptable and unjustifiable.
For those wondering. Your cholesterol can be high due to various factors, primarily inflamation and stress. Cases of heart attacks and such began to rise with the advent of vegetable oils (high in the omegas, i dont remember, that increase inflamation) and the introduction of sugar to general cooking ( which increases insulin and therefore blood pressure) as well as an increase of cigarette smoking
Masters student studying lipid genetics here. Adam is basically right about why lipids and water-based solution can't mix. The specific chemical reason lipids and water can't mix is because lipids are non-polar compounds (i.e., the distribution of their electric charge/electron density is very even across the entire molecule) while water is a polar compound (i.e., the electron density is focused in one specific area of the molecule). This has to do with electronegativity (simple concept to search up but basically some atoms for a variety of reasons are better able to attract electrons to themselves when bound to other atoms). In water (H2O), the oxygen atom attracts most of the electron density to itself in the bond making the oxygen part of the molecule relatively negative and the hydrogens carry a relatively positive charge (note these are not full charges like in ionized atoms). As a result of this differential electron density in water molecules, the positive ends (hydrogens) of one water molecule are attracted to the negative ends (oxygen atoms) of other water molecules. A consequence of this phenomenon is that polar solvents like water (which makes up your blood) really only dissolve other polar molecules. If you place lipids in any polar solvent, then they will start clumping together as the water basically pushes the lipids together since they are only attracted to themselves and not the lipids. This is why oil will tend to congregate to form one big oil slick in water rather than remain as individual droplets. This is why lipids can't dissolve in blood which is a water-based solution. The body's solution to this is to package the lipids using amphiphilic proteins and other amphiphilic molecules such as phospholipids. Basically one part of an amphiphilic molecule is lipophilic (i.e. it will dissolve in lipids or non-polar solutions) while another part of the same molecule is hydrophilic (it can dissolve in water). You basically get a lipid core surrounded by amphiphilic molecules with the hydrophilic part sticking away from the core and the lipophilic part sticking inwards. This lets the lipids travel in the blood as the hydrophilic part is the only part that is in contact with the blood while the lipids are isolated from it. I've over-simplified for the sake of brevity but this is basically how lipoproteins work. The protein components of lipoproteins play other roles than just structural. They are also involved in protein-protein interactions to move the lipids out of the blood or serve some other purposes.
the body is more complex than you give credit. you even point that out with the phospholipid encapsulation. the body is more than just physics. look at how the body deals with salt-it doesn’t equate to hypertension in everyone. often things matter in what combo they are eaten or ingested…or time of day. one extreme example is alcohol and cocaine create a deadlier metabolite than either separately. anyway, there’s books like the great cholesterol myth that talk about this stuff. i’ve recently tried to eat more cholesterol because it’s the precursor to hormones and o have hypogonadism, so before my TRT, i ate more cholesterol for like two years, my first trt bloodwork came back great (as far as lipids go). But that’s just my body.
@@threestans9096 First, congrats on having a great blood work result regarding your lipids. Glad to hear that! I hope your health continues to improve and you remain as healthy as can be. However, I'm not sure why you commented what you did in reply to me and I think you have misunderstood the purpose of my comment. I wrote my comment to provide some extra information to those that may be interested in it in simple, summarized format. I don't see how this somehow equates to me implying that the body is not that complex and that I somehow don't give credit to how complex it truly is. I have been studying the health sciences for many, many years now and I know better than most how complex human biology is. I majored in human physiology after all. The whole purpose of my comment was to highlight why exactly it is that 1) free lipids are unable to dissolve in blood and 2) the reason we need lipoproteins to carry lipids around the body. That's all. Diving into the complex biochemistry of lipoproteins and lipid metabolism is not needed. Most people don't have the requisite background to understand all of that even if I were to detail all of that here. The basic physics and chemistry of why lipids and water don't mix is the same regardless of whether or not it is in the bloodstream or in a salad dressing or any other mixture of lipids and water so I am unsure of why you are saying the body is more complex than I give it credit for. I detailed the basics as Adam talks briefly about how free lipids cannot travel in the blood stream but did not comment on the specific physics behind why. I felt that info was potentially of interest to some people. I then used this to briefly describe and lead into why we need lipoproteins and the basics of how they work. I even stated that I oversimplified for the sake of brevity. I could dive into the various specific proteins and lipid species that form the lipoproteins but that would overload the average person when it comes to what I was trying to communicate and it would be far too long to reasonably read. Also you say that the body is more than just physics but that is plain incorrect. All phenomena in biology and chemistry are due to physics. Physics governs how particles interact to form molecules and how those molecules then interact in increasingly complicated networks that eventually produce biology as we know it. However I think what you are getting at is that boiling biology down to a physics discussion can be reductive to our understanding and appreciation for the complexity of biological systems. And I agree with that but the basic physics of lipid and water-based solution interactions is a fundamental reality as to why we even need lipoproteins in the first place. Such complex particles and metabolic pathways would not have evolved if not for that physical limitation to lipid transportation around increasingly large bodies composed of multiple cells. Lipoproteins are the work-around evolution developed to the physical limitations of dissolving lipids in water (or more specifically blood). Also, I am unsure as to why you have brought a discussion of physiology into this. I never once in my comment discussed cholesterol physiology. I just commented on the physics of why lipids and water do not mix and what our bodies do to get around that. The discussion of salt intake, hypertension, alcohol, and cocaine is not at all relevant to my comment in any way, even as an example to further a point. I never once commented on dietary intake or anything of the sort.
Growing up, my mom had a set of those same vintage Tupperware measuring cups. The orange is probably the best-looking, but they were also made in a variety of other colors, like yellow, green, white, and olive--which is what my mom's were.
I have the exact same set but mine are a beige with a little brown speck in the plastic (80s version) but yep the Tupperware measuring cups still my favorite because of all those intermediary sizes.
I thought something similar. When he was describing the air blasting hot oil around in little droplets, it occurred to me that that's exactly why they call it that.
@@TheMister123 lol it’s such a weird hang up to have, also, language evolves and words that used to mean something have changed in different contexts or time or culture.
@@sillybilly4710 I am certain he’s doing it for the fun of it. I absolutely have hang ups like that myself, but they’re theatrical. It’s a quirk you latch on to and stick with, with a bit of cheek and no real rancor. I wouldn’t take it very seriously; he almost certainly doesn’t 😉
Lucky for me, because i love oatmeal, ive been replacing huge chunks of my daily diet with instant oatmeals. Its all sweetened, but its essentially replacing pastries, cereal, less nutritiously dense things. This on top of having a bottle or pouch of the Mama Chia snacks almost daily has been a very comfortable way to have my fruits, sweets and get my soluble fiber. On top of that, i make sure to grab a bean burrito for lunch every so often instead of a meat dense sandwich. I have no idea if itll help my slightly raised LDL, which sparked the change, but knowing im rounding my diet better has been a fun change.
The Minnesota coronary experiement was done to test the diet-blood lipid hypothesis that stated that 1: high saturated fat diets causes high blood cholesterol. 2: high blood cholesterol causes heart disease. The experiment had a control group eating a diet high in saturated fat, as was normal for the time. The intervention group ate the same diet, with saturated fats replaced with polyunsaturated vegetable oils. The intervention group showed decereased levels in blood cholesterol, proving the first part of the hypothesis. The second part however, was left to imagination until 2016, when the full data of the experiment was discovered where mortality rated were shown in the control and intervention group. The intervention group, eating polyunsaturated fats and having less cholesterol, experienced a HIGHER mortality rate than the control group.
Bill Knapp's was my grandfather's favorite restaurant, we'd go there with my grandparents whenever we visited them in Northville, Michigan when I was a little boy in the late 60s, early 70s.
A bit of speculation: If the liver produces most of your cholesterol, maybe restricting your dietary cholesterol while losing weight can cause you to lose proportionally more liver fat? Excess fat on the internal organs causes more problems than elsewhere, I'm told.
Cholesterol is used to create basically all the important hormones in your body(testosterone, cortisol and vitamin d). Not having enough of is extremely dangerous for your body. That’s why people feel like shit when they are under 10% body fat.
You should restrict saturated fat, that's the main cause for high LDL-C, not dietary cholesterol, so that your liver has time to process the existing LDL-C in the blood. However there are some people with a genetic defect called hypercholesterolemia where the liver can't handle LDL-C properly and it's best adviced to take a statin, but talk to your doctor about that.
@@Ash_Wen-li Most of the fats you're going to get from your diet are going to be in the form of triglycerides, and not as free fatty acids, because that's the form in whichanimals store and plants make fatty acids. What's so bad about glycerol?
Nice!!! My father who grew up during the depression always told us to eat everything on our plate cause you never knew if there would be food tomorrow!! He never insisted... I miss him!!!
When I make oatmeal, I heat a pan with 1 or 2 tbsp oil/butter in it (salt it if your fat source isn't already). Toss a cup of oats in the oil, and heat, stirring constantly, until it browns a bit, which gives a nutty flavor. Then add a little over one cup of water, give it a stir, and then let it sit *undisturbed* at low heat until it has absorbed all the water. I like to eat my oats with peaches on top. Alternatively, I sometimes melt some cheese (usually mozzarella) on top of the oats and crack a couple eggs over them when the oats are almost done. Slide the whole unit off the pan and onto a plate.
As a medical professional, its very reassuring to me that a layman (a very intelligent and curious layman, obviously!) like yourself can come to the correct conclusion regarding the current consensus on cholesterol and its health effects.
Holy crap dude! My great grandfather was from Bari too! He stowed away on his uncle's boat, got caught, was forced to labor on the boat, then settled in northern Michigan. He was a produce farmer and vendor. Did well for himself and family and had 15 kids!
There was a clear scientific understanding back in the 50s. The problem is that the medical journals didn't publish the chemistry experiments performed by the non-medical scientists. A Nobel Chemist proved 70 years ago that over eating, regardless of content, is the biggest predictor of serum cholesterol. Followed by sugar consumption, because the human body uses sugar as an indicator for LDLs. It not that dietary cholesterol does not contribute, it is just other things contribute more.
The larger picture is even more interesting, and nefarious: When Eisenhower had a heart attack in 1955, it galvanized the US public (and scientific community) to eliminate the perceived threat (I won't comment on how warlike and simplistic I think the reaction to this event was). From the emerging research, two major hypothesis sprang: the sugar one, and the fat one. Dr. John Yudkin (in the UK) led the sugar-hypothesis, positing that it was the excess of complex sugars getting processed in our liver, unable to be fully converted, that the body turns into fat cells. Meanwhile Dr. Ancel Keyes, an American physiologist, led the fat-hypothesis, stating that dietary unsaturated fats led to people getting fat. It is worth mentioning that Keys had some... 'help', if I'm not mistaken, from the American Sugar Association, a lobbying group which had vested interests in keeping sugar on grocery shelves. Key among Keys' (ha!) evidence was the famous Seven Countries study.. which was also found to have been tampered with. The original study contained 21 countries, with no association (or correlation) between dietary fat and cholesterol levels, but Keys seems to have cherry-picked his own data. In the end, with the help of the companies, and a huge smear campaign, Yudkin's career ended with him discredited and destitute. Only 40 years later are we discovering that, once again, money interfered in politics... and now, despite the fact that everything is 'fat-free', we have 40% morbidly obese, and another 30% on top of that overweight. This is why I try not to give money to any Western food establishments, good or bad. Bad apples and such.
I love beets! Good ways to use them that you might enjoy: -Cut up fresh with ranch (amazing! Better if they're fresh from the garden imo) -julienne sliced, lightly steamed, added to green salads, or even quinoa salad
Honestly I’m a bit muddled by his conclusion. My understanding is ultimately this: 1. Amount of lipoprotein (fat carrying) particles effects CHD risk 2. The majority of your ApoB and other Lipoprotein production is genetically expressed, outside of your diet, as your body makes all you need 3. Adam’s conclusion is that you aren’t really effecting much by changing your dietary cholesterol intake This seems in stark contrast to most the guidances I see by medical professionals and research papers so it’d be curious to know how he came to that conclusion. Maybe, as we can’t really control our genetics, those at risk of CHD only have diet as an option and therefore this recommendation is always the safest to go with, even if your risk is technically low?
As a mixed German-Polish Jew who's married to a mixed Ukrainian-Russian woman: ethnic diversity is indeed the best (and we're not even that diverse, all considered).
One possible so-off-the-wall-it-might-just-work alternative to oatmeal, especially if it's a flavour rather than a texture thing:- don't think of it as just a breakfast thing. Frumenty is a medieval recipe that's basically just oatmeal cooked in a savoury broth (vegetable or meat stock - your choice) instead of milk (though sweet, milk-and-egg versions exist too - It's your basic peasant food of "grains we have, plus liquid we have, plus anything else we have, plus heat"). Serve as an alternative to rice/potato/other carb in your evening meal. It can also be made with wheatgrain or barley seeing as you mentioned that too.
On American assimilation sometimes people can unassimilate haha. I know someone who grew up thinking her family had close Swedish and German roots and were essentially all recent immigrants. She learned Swedish and would go to Swedish cultural events in the area. Recently though, she did some research on her family and found out that some of her ancestors have been in the US for a looooong time and her grandparents were just pretending to be more European than they really were.
Europeans assimilate easier because Americans are pretty close and well regarded. Chinese people do not Americanize easily, especially because we tend to have supremacist attitudes about foreigners. Jewish culture has evolved to survive in a persecuted minority for thousands of years.
22:08 Regarding the oatmeal: a big scoop of crunchy peanut butter mixed in after cooking is really transformative to the flavor and texture. Plus you get some extra protein to boot. Highly recommend 22:08
""english will be that language, unfortunately" i believe it is one of the best languages to take on such role. english may be hard and lacking logic but that is because it is so incredibly pliable as a language and that lends alot to ever growing modern global/online/sub culture
@@gwfhegel5045 Not entirely true. I think Hebrew would make for a terrible global language. It has so many strange rules and patterns, it's sexist [no gender neutrality and has sexist terms like the word husband being the same as the word for owner], it's normally written in such a way that you wouldn't know how to pronounce an unfamiliar written word and it's written from right to left so right handed people [most people] smudge their own ink as they write on paper.
@@gwfhegel5045 Well some languages don't have a neutral gender, that is not good. Others have awkward writing system, that is pictogram based writing, not good either at least with computers. Some languages are awfully limited whereas English steals useful terms from every language. Even more so in the US than in England. I know that German might do some things better than English but those compound words are a problem.
I somewhat agree. Native English speakers are very not afraid of making up words and changing the language to fit the times. That's probably why it continues to be so successful.
Always a good podcast and Adam you are a great speaker. You don't replace pauses with "um". One of the very important things I think you hit on around the 56:40 time frame was that everyone is in this together. One of the easiest ways to get through difficulties in life is to realize that you aren't the only one dealing with difficulties in your life. If other people can deal with those same difficulties, then you can too.
They get dryer though unfortunately. THough there are people with different definition of what "dry" is so I'm sure I'll get a few "NOOOOO they're not dry!!!!! You're just doing it wrong" lol
Re fiber question. I'd recommend reading "Fiber Fueled" book & recipebook written by a gastroenterologist. It has a lot recipes but they're too American for me tho (a Russian-raised in living New Zealand)
36:15 I use an identical orange measuring cup set almost every day. They were originally my grandma's, so at least 40 years old. Whatever plastic they are made of its some tough stuff.
On the apple-for-dessert front... baked (or microwaved) apple. Cut up an apple (leave the peel on), add a little cinnamon, a little sugar (especially if you're using something like a Granny Smith), maybe some raisins and/or walnuts, maybe a touch of butter. Heat it until soft (maybe half an hour baked, usually about 3-5 minutes in the microwave), then eat. It's at least almost as healthy as a plain, whole apple (and probably a *lot* healthier than that cookie), but tastes much more dessert-like. On that note, Adam, maybe you should do a video or videos on relatively healthy desserts. Baking with whole grains, using fruit or veggies as primary ingredients, that kind of thing.
ey timely podcast as i am currently doing battle with high cholesterol. i also made the mistake of mentioning this on a social media and boy did a lot of armchair experts come out of the woodwork and have a lot to say to someone they have no medical history or dietary information on 😎👉👉
On the one hand those comments and unsolicited advice are annoying, but on the other hand it's the internet so what else were you expecting right? Anyway as someone who has had high cholesterol since at least the age of 16 [first time I got tested] for no apparent reason except poor genetics, I would like to offer my sympathies and hopes that you see an actual medical professional. Be well
One thing I know is that eating tons of cholesterol does not mean you will have very high blood cholesterol, because I have had high cholesterol before as well, and when I was on dirty keto for 6 months straight, eating almost nothing but fat and meat, I had the lowest cholesterol I ever had, and I was intaking an absolute shitload of dietary cholesterol. And I also ate far more food overall, and higher calories total.
@@titanattackbee1985 It must matter very, very little. Prior to being on keto, my dietary cholesterol intake was lower overall, but my numbers were higher, total cholesterol and triglycerides were very high. My triglycerides on my normal diet were over 400, then dropped to 110 after 3 months on keto, and it wasn't a clean keto, it was extremely dirty keto, bordering on a carnivore diet.
In Finland we have this thing called: Findus microwave fries; they’re frozen, 3 minutes in a microwave and they taste/feel better than most fastfood-fries.
Been there as well! Primary care said one thing, nutritionist they sent me to said another. Ultimately I decided to focus on the increasing fiber angle because it felt attainable/sustainable for me personally.
If you want to reheat fries, get an air fryer. Doesn't matter how old the fries are, an air fryer can restore them to fresh condition in less than 10 minutes. I usually throw them in on 325 for 5-10 minutes and then let them sit out for another 5 minutes so they can dry off. Comes out better than they came from the restaurant. The air fryer can also crisp up takeout fries that become wet from sitting in takeout containers too long.
Adam, do you think crum dumpster sounds funny just cuz it sounds funny, or because it sounds like the not-family-friendly phrase that is one letter off?
Shhh, don't spoil it! If he finds out, he'll go back on naming it possibly the greatest innocent mistake of a name you could give to a dessert in the the 2020s 😂
Love how you're not a doctor but you do take really credible sources and quote them directly, also how you say things surely when they're controversial or not (because that's the reality of the science world) not just straight out unscientifically back-upped confidence like some other people with fame on the internet
I have those EXACT same orange measuring cups. They're from Tupperware and they are older than I am. They are durable, accurate, and easy to read. I also have a set of yellow that are the same, but two of those are starting to crack. I wouldn't trade the orange ones for a modern set of metal measuring cups. Love the story around yours though. Gave my mom and grandma a chuckle.
@@SimuLord Better than anything made today, especially plastic cups. They don't emboss the lettering anymore, they print them with ink that wears out. You have any idea how frustrating it is to measure something out you with cups or measuring you can't flipping read? Those Tupperware cups not only have the lettering on the handle, but, like you said, on the bottom. No confusion and supremely easy to read.
Another amazing use for the air frier is frozen pizza! It's the absolute best way to cook it! I slice mine up before i put it in the freezer, then i can grab one slice to eat when I'm feeling it. The crust gets so much lighter and crisper!
In recent research when shopping for a new range to replace our old defective one (I've replaced every part I can...a sort of "range of Thesius"...but the control panel died, and they are rare and expensive), I've learned something about air fryers/convection ovens, and why an "air fryer" isn't necessarily synonymous with "countertop convection oven". So, "convection oven" can mean different things. Many convection ovens simply have a fan to blow around the oven's already-heated air. However, that's not (the way I understand it) how an air fryer works. Nor is it how all convection ovens work. Many will specifically call out "true convection" or "european style convection", which includes an additional element behind the fan, allowing the fan to blow heated air. In a "true convection oven", the intent is to just keep the oven to-temp, but to do so much more evenly than a standard oven. An air fryer, or an oven with an "air fry" function, will blow even hotter air, with a higher-speed fan. So while a "spare tire" may, in a very low-level way, "just" be a countertop convection oven, they are generally something more specialized than that, and uniquely suited to their task.
while i believe your explanation about why lipids don't flow in blood itself makes sense, I think the primary reason, and the thing that underpins you're given explanation, is the fact that water is polar (overall slight charges), and lipids are nonpolar (no overall slight charges). this means that there are intermolecular forces that attract water molecules to other water molecules, as well as to other polar things, such as most proteins. however, lipids are nonpolar, meaning that these forces wont exist between water molecules and lipid molecules, and hence they wont "stick" well to each other and will separate.
Very funny, for me dumpster meals are when you look in the fridge and toss whatever is going to spoil into the stew, soup, casserole or omelette. Now CRUMB dumosters are a dessert? So crumbs, fruit leftover sweets. Can't wait to see what pops up. All the best JIM
Those are Tupperware measuring cups, and were given as gifts at Tupperware parties back in the day. I know how old that orange one is, because it's not a current color made by the company. I have a set of the green ones, also antiquated Tupperware. They never die.
I've learned to appreciate cold fries using a secret spice called laziness
😭😭😭😭😭😭😭😭😭💀💀💀💀💀💀💀💀💀💀💀
if you have an air fryer you can use the same spice and also enjoy your food
Haha, I just warm them up in a toaster oven...kinda like leftover pizza...its much better to reheat in the oven than in a microwave.
Old fries aren't a problem for me because I never buy or make more than I can eat right away.
That sounds like something Yang Wen-Li would say
I never really appreciated that having someone who reads the internet for you could be a valuable service. Thanks Adam for all the hard work.
Synthesizers are going to be the next big talking head
Summarization is a hard and important skull that Adam is really great at.
He doesn't waste a single word...
@@74357175 While I don't disagree, I can't help but think summarization is Adam's second hardest and most important skull
The summation and distillation of information is a valuable service for the people who don't have the time or the capacity to do in-depth study.
Very unique service
In regards to not liking oatmeal: I used to be in the same boat (only familiar with the sweet variety) until a friend of mine introduced me to the concept of savory oatmeal. For example, oats (optionally toasted before adding liquid) cooked in chicken stock, then add whatever breakfast-ish ingredients you want (meat, cheese, veg), top with possibly a fried egg, season however you want. It's essentially the same experience as porridge or grits (I relate it a lot to congee). Very good, imo.
Rolled\old fashioned or pinhead\steel cut?
@@SimuLord Dang, sad to hear. I genuinely love plain oatmeal.
@@SimuLord
Sorry about that, glad to hear you're doing better now. Maybe try hitting back against the aversion, by painting over the extremely bad memories with extremely good ones? I don't know if any restaurants sell fancy oatmeal dishes, but if it's anywhere, it's definitely in the PNW
@@Craxin01 I first had it steel cut. I'd say it yields a better product, but has a significantly longer cook time than rolled oats.
Savory oatmeal was also a revelation for me! I make steel cut oats and my favorite toppings are a splash of soy sauce, green onions, a fried egg and sesame seeds. In my culture, we also have a savory stew that is basically a porridge of oats, barley, lentils, and cracked wheat that is cooked with chicken and a bunch of spices. It's just about the best dish ever on a cold winter evening.
22:47 "I just wish they were really good more often!"
...Right, honestly I think that's the real problem with "eat fruits and vegetables!" - we're actually naturally configured and programmed to love good fruits and vegetables, maybe more than we like stuff like cookies, but a large fraction of what you'll get at a typical store at any given time is not "good fruits and vegetables". It... often kind of sucks. The most accessible stuff - apples, tomatoes, berries, lettuce - are also likely the worst offenders. (I've only managed to get truly amazing lettuce from a nearby organic farm, and most of the large-supply sources that supermarkets draw from are just lame at best.) Cookies, meanwhile, tend to be fairly consistent.
Nothing in the food world is a bigger disappointment than a grocery store tomato
The real cause of the lack of taste is the fact that fruit and veggies usually have to be picked wayy before they're fully ripe. How else would a salad or an apple be able to sit around in the fridge for at least a couple of days without going rancid. I suppose you could solve this via genetic modifications, provided you can discover which compounds give that fruit/veggie it's distinct flavors and simply make those genes produce more of those compounds.
@@MegaWhalter Not an excuse for the brassicas and similar. In my experience the far tastier lettuce, spinach, etc. from local sources actually keeps for much longer in the fridge (delta of about 1 week plus) than large supply chain stuff.
Ya, I think it's a lot of transportation and cost saving measures.
Keeping food good, tasty and healthy has been one of humanity's greatest logistical challenges.
There's plenty out there that's all 3. Consistent access has been the real issue
Yeah i freakin' love pomegranates when they're actually good. I freakin' love apples when they're unripe and sufficiently acidic wich none of the apples from the grocery store actually are, there was one wild apple that i happen to find and the sweetness to acidity/sourness ratio was absolute perfection.
Your talk about accepting change around 49:30 / 50:30 had me cheering. Cultures have always evolved, don't be frightened of change! Thank you so much for spreading this message.
Some change is bad
@@lithium1770 All things come in good or bad forms. We shouldn't fear change in general. We can fear bad changes, but what is considered "bad" is subjective.
@@lithium1770 yes, some change is bad. But also, some change replaces bad with good. Or better. So in total I like to think it evens out
@@lithium1770 if it aint broke dont fix it and if someone put a fence there it's probably for a reason
I do stuff with Mesoamerican (Aztec, Maya, etc) history and archeology, and that's given me a weird perspective on traditional cuisines and dishes, since so many of them originate only after the Columbian exchange: Tomatoes, Chili peppers, Maize/Corn, Potatoes, Squashes/zucchini, Chocolate, Vanilla, Peanuts, etc were all domesticated and used in the Americas, and was only incorporated into Eurasian cuisine and combined with ingredients like Garlic, Online, Beef, Pork, etc after/during the colonization of the Americas. Obviously, that was 500 years ago, so many traditional dishes in Europe, Asia, etc that use tomatoes or potato are still many centuries old and probably qualify as "traditional", it's just my gut reaction is always "that's not from there!"
Also, I mentioned this on a previous video, but while the Columbian exchange itself is obviously something people are taught, but what's less taught is that it's not just Europeans exporting crops, but adaption of actual botanical sciences and agriculture, too: The Aztec had botanical gardens (Huaxtepec, Texcotzinco/Texcotzingo, etc) where plants and flowers were experimented with, categorized into formal taxonomic systems (complete with binominal naming, like Linnaean taxonomy) and stocked for medical uses.
The Spanish recorded a huge corpus of medical treatments from herbs and documentation on flora in Mesoamerica from Aztec sources and records (The Badianus manuscript is a spanish annotated Aztec botanical text and herbal remedy document, while the Florentine Codex, a joint effort of Spanish friars and Aztec scribes/elders, has sections on botany and herbal treatments too) and it's even been suggested that Academic botanical gardens in Europe, which first show up in the following century, were inspired by the gardens Conquistadors described. While people like Cortes, Motolinia, and even Francisco Hernandez de Toledo, the royal court physician and naturalist to Philip II, all said that Aztec botanical and medical sciences (which they were also proficient with: they had the first use of intramedullary nails for fixing broken bones, better understanding of the circulatory system then Europe at the time, to name a few examples) were better then Spain's, with Francisco Hernandez travelling to Mexico and documenting Aztec records to bring back to Spain.
For people who wanna read more on this, I recommend "An Aztec Herbal: The Classic Codex of 1552" (an annotated translation of the Badianus manuscript), Book 10/11 of the Florentine Codex, "Public Health in Aztec Society", "Aztec Medicine by Francisco Guerra" (though it repeats outdated, disproven info re: inflated sacrifice totals), "Empirical Aztec Medicine by Bernard R. Ortiz de Montellano", and "Precious Beauty: The Aesthetic and Economic Value of Aztec Gardens" (and a lot of papers/books by Susan Toby Evans, who is an expert on mesoamerican gardens and palaces), and Kelly McDonough and Enrique Rodriguez-Alegria's research on testing Aztec medical treatments. A lot of this stuff is published online for free as open access research, too. I also have extended writeups about this I've made myself (I do essays and help history/archeology channels with stuff on Mesoamerica), if people want that messag me on twitte, I'm Majora__Z
In regards to your first paragraph, "traditional" is such an elitist word, don't you think? Basically short form of, "I'm comfortable living in the past and unwilling to change or grow."
Not realizing that all traditions were new at some point and that if people didn't try new things and grow, the very traditions they champion would have never came into existence.
Idk just a little rant.
If only the European chauvinists had considered the Mesoamerican people to be people and not targets for all sorts of nasty stuff (proselytizing, enslavement, exploitation). They were primitive peoples by some aspects, but any more primitive than Europeans in other aspects? Together, with some cooperation and mutual understanding, how far might we have come?
@@Craxin01 Judging by your comment, it seems you lack real understanding of history and how things unfolded. It's definitely a prejudice comment if not border line racist.
@@mizomint4197 Judging by your comment, you don't understand English.
@@Craxin01 Calling all Europeans chauvinist is pretty prejudice, inaccurate and ignorant. It's also placing them beneath you which is racist in some respects.
Also your knowledge of history and what happened in the Americas is extremely lacking. I understand English just fine. What does understanding English have to do with your display of ignorance and possible blind hate for another people? You're naive to think that the first peoples to reach the Americas had much to give to the supposed aggressively patriotic Europeans.
I can't tell if Adam has any idea what "Crumb Dumpster" sounds like to some of us. I don't think he'd talk about making a dessert by that name if he knew. The fact that he ended with "talk to ya later, crumb dumpters" is outrageously funny to me
now that you have pointed that out I too can now see the innuendo in hiding
I mean, isn’t that why Lauren was laughing so much? He must surely be aware what it sounds like
Oh he knew. Lauren knew. That's why it's funny, and why we're all going to hell. :)
If I make some kind of crumbcake in the future, I'm using that name!
I mean he must know.....
In regards to 4:12, the problem is not really lipids "separating out" of the blood stream and settling somewhere. The main issue is getting those lipids where they need to go, since as you said they will not diffuse properly in hydrophilic environments such as blood. The protein envelope serves to more easily transport the lipid and also serves as a recognizable structure for target tissues.
As for LDL you described it pretty well, especially its contribution to blood vessel plaque formation (atherosclerosis). Excess LDL particles diffuse into blood vessels and undergo oxygenation. This causes local inflammation which aggregates immune and muscle cells in the area. Over time this process constricts the blood vessel and can lead to clot formation.
I appreciate the shoutout to New Hampshire apples. They are fantastic.
As for resuscitating comatose frenched fried potatoes, I heat my pizza stone under the broiler, toss the cold fries in a little olive oil, salt, and pepper, and broil them for 3-5 minutes. Better than new. Or I could use the toaster oven, which is just a less trendy “rhymes with spare tire.”
I imagine the reason they were so much better than store bought is that the store bought are picked whenever, underripe and kept in a room filled with nitrogen gas to prevent spoilage then gassed into outward appearing maturity whereas the New Hampshire apples he mentioned were picked by him, meaning they were allowed to actually mature on the tree and thus develop flavor.
Adam with the -air fryer- tabletop convection oven stuff seems like the kind of man who'd look at 21:9 aspect ratio and proclaim it's really 7:3. This is the kind of pedantry I approve of.
Real pedantry would be pointing out that 21:9 should actually be 64:27
@@ZanHecht *63:27
It always feels weird to me when someone mentions Belgium. It always gives me a feeling of "oh my god they know about us"
I heard that it's something to do with chocolate and the EU - but not sure if the two are related.
I’m yet to get there in the video, but it always feels the same with australia
lmao yea, team living in places which aren't always in the center of the global discourse
I work in the diamond exploration industry. Antwerp is *very* important to my kind!
Never heard of it
Apples are one thing that were a chore to eat for me. UNTIL I move to a place that had 2 apple trees in back. WOW! They were never treated or pruned, none of the apples didn't have some worm hole or blemish, but they were absolutely delicious.
You should still treat trees with copper and other insecticides and prune for better air flow. Better for the tree, better fruit. What accounts for better taste is probably the variety anyway, or that the fruits could be picked at peak ripeness and not before and then chemically treated so they can be transported all around the world
For anyone that does not like oats, give overnight oats a try. It is a world of difference, and when you put in chia seeds it basically becomes a custardy pudding. Very customizable so the flavors won't be monotonous and easy to prep for the night before.
Your Tupperware measuring cups really took me back in time to my childhood! We had them in avocado green. I can vivdly remember using them to scoop sugar from the coordinating Tupperware canister (which was orange) and dump it into the pitcher (also from the same Tupperware set) to make Kool-Aid. Wow, that was just about the most 80's statement imaginable!
Oil and water not mixing has nothing to do with density. Oil being less dense is why it floats on top of water, but that's not why they don't mix. Oil is hydrophobic - it has ends that don't mix with water, and will form bubbles so all their tails can waggle together, not exposed to water.
I have a bottle of soap, in there there was one soap but when it stared to run low I filled it up with a different soap, the two soaps however do not mix, the old soap floats on top of the new. The point being that there seem to be a bit more complexity to it then just it being hydrophobic/hydrophilic.
@@lolmaker777 maybe more like about their polarity? Pardon me if I'm wrong, graduated from uni years ago
@@lolmaker777 Warm water floats on top of cold water, because cold water is more dense. Obviously warm and cold water can be mixed though, as can your two soaps. Density determines what floats on top and what sinks to the bottom. If you mixed your soap with a stir stick, they would combine and stay combined. They would not re-separate out like oil and water do. Oil and water not mixing is 100% due to the hydrophobic nature of lipids. That feature is precisely why our cell walls are made of lipids. They tend to make a dual-layer on their own in order to avoid water.
Oil molecule does not have -+polar like water molecule.
@@lolmaker777 not all soaps are the same, they are salts made from carboxylic acids. Just because they are both ‘hydrophobic’, it doesn’t necissarily mean they will mix. People throw around these terms without actually understanding them fully
Your RUclips channel is no doubt one of the best things that have ever happened for internet education and cooking. Much love from Germany
I appreciate the mention that if you are not worried about food scarcity, count yourself lucky. I also appreciate the shout outs to fiber. Yay. BTW: if you don't like oats, give steel cut oats a try. Soak them overnight and then treat them like you would quinoa in a "grain bowl." It's not gewy at all that way. Steam then until almost all the water is gone, mix in fruits, nuts, etc. Also, whole grains and legumes are the greatest sources of fiber. Vegetables and fruit are mostly water.
I’ve always hated oatmeal because of the texture/consistency. I’ve recently added protein powder and ground flax seeds and now love to eat it every morning. So cheap, healthy and easy to make.
I love just mixing in blueberries and banana slices. The acidity from the blueberries cuts through the heaviness of the oatmeal and the bananas add sweetness and massively offset the gloopy texture of every bite they are in. Makes me poop every time.
What you mentioned about knowing your Italian heritage likely dies with you, really sat with me. My dad had two strong cultural sides Italian and Filipino. And as a quarter of each of there are a few Tagalog and Italian words that have made it down to me but the way I am mostly tied to those roots is through the fond memories of the food my grandparents cooked and my parents. And a longing to identify with Filipino art and Italian mob movies.
i've stopped from listening to music in favor of listening to Adam just talk. 45% of the time i'm not really following what's being said, but somehow the constant flow of dad raguseas voice is so soothing and oddly enough makes me concentrate real good. love the vid Adam, keep up the good work.
Thank you for answering my french fry question. 🙂 I have indeed grown fond of my salt-and-pepper beard. Hence my retaining it. The baldness? Not so fond of that...
". The baldness?"
When my mother was dying of cancer she actually apologized to me for giving me her X chromosome that caries the male pattern baldness gene. Seemed an odd thing to do but OK then. My brother got the other X chromosome, no pattern baldness.
But you look good being bald!
With a beard, it all averages out. I tell myself that anyway.
Honestly I’ve been binging your channel the past week and hearing the science behind food has made me more interested in food variety.
I have digestive problems so my appetite is hit and miss. Hearing things like “oatmeal helps your intestines reminds me that oatmeal is one of those fibers that I can eat without feeling like I’m dying.”
Strangely as much as I like crispy fries out of the oven, I also equally love fries that are mushy and cold. It's a nostalgia thing from when my uncle used to bring me an happy meal from McDonald's when I was young, the nearest McDonalds was 30 minutes from where I lived
@Spencer Caron Delicious. Crispy foods are loud and irritating.
Absolutely love the depth and research you do for nutrition and cooking science. Looking forward to more podcasts!
I'll buy your Crumb Dumpsters!
Cracked me up.
Another wonderful entertaining and educational podcast Adam. Thanks.
As far as the “oil/water” comparison to cholesterol/serum-
When someone has critically high levels of serum cholesterol their blood separates out into a creamy layer on top and the serum below and it is horrifying.
No centrifuge required- just stop pumping it around the body and a whole mess of fat separates out.
That is utterly horrifying
When and where did you see/hear that?
What constitutes "critically high"?
@@limiv5272 as a nurse I've seen it happen from a blood draw after just half an hour of the blood tube sitting upright and still. It's absolutely wild to see
Well true, this doesn't have anything to do with the physiologic process, as the fat is within the lipoproteins, and not freely floating.
This is the same logic which gave us the '80s commercials showing pouring fat in a drain which gets clogged.
Such a gross simplification of reality it leads to incorrect conclusions.
Can't wait for your crumb dumpster recipe. Great podcast as always Adam.
Drizzled with icing
Damn, what a storyteller. Love the stuff you are putting out recently, it gives me that Carl Sagan wonderlike belly butterflies about how unique and diverse our universe is.
Thank you for the great pod, Adam. That final question could not have come at a more timely moment in my life as things take a serious romatic turn with my Indian partner. I am 2nd generation Chinese-Canadian. I was born and raised on the Pacific West-Coast with still somewhat strong ties to my Chinese heritage (I found out later that my late father is a Chinese born Vietnamese as well) while she was born and raised in a part of India with a strong Spanish influence. Mixed Southeast Asian-Canadian children are becoming more common, but my naivity prevents me from imagining mixed Chinese-Indian children and what culture they might identify with. Thank you for helping me get a clearer view of who my future children might be if they happen to be mixed. And as much as I would lament the dilution of my Chinese heritage and freaked out by change, that heritage will eventually be replaced by another good heritage and there is no reason to think that the old days are better than the ones that are to come.
I look forward to tasty food and your "crumb dumpsters" 😂
Your children are going to have the best food 💖
That's funny. I know a Chinese and Indian guy. He's middle aged. I think he knows the languages and some other languages. I guess the main thing I'd guess is that it's easiest to keep up the Chinese culture out here, a little more than the Indian heritage, because there's so much Chinese culture here (in California), but there's also a lot of South Asian culture if you're willing to drive or live in specific areas.
My family's been here nearly 120 years. I'm 2.5 generation Japanese American, but the community is in its fourth and fifth generation (the reasons for the entire community having "generations" is this weird historical thing). I grew up in an area that's mainly Mexican, with some Japanese Americans, but has become very much Chinese, Vietnamese, and other Asians. I guess it's around half Asian in some areas. (The food situation is very acceptable, to say the least.)
It's unfortunate, but the process of Asian cultural integration's been pretty slow, due to racism. So, we ultimately can't be that sanguine about cultures merging. While Asian cultures can blend into the multicultural mix here, it's more often highlighted, then denigrated, mocked, or ridiculed. It's necessary to develop some "Asian pride" to overcome some of the hate that's going to come at you all - but I'm probably giving you advice you don't need - I'm writing this more for the general readers, and the guy who asked the question.
I'm not saying to be separatist or anything like that. It's just the way the west is working right now. Asians aren't liked, and it's been this way around 200 years. Today, we're probably liked more than in the past century, but, people still don't think Asian accents are charming or sexy, still freak out about Asian foods, and treat things from Asia as exotic. (I even think the anti-masking thing was a kind of broad anti-Asian reaction. The idea of copying health policies from Asia probably freak out more people than following health policies created by the US CDC. This extends to all the people in power, not just the regular people.)
In fact, what's weird is that when Asian things are integrated into the culture, they suddenly stop being "Asian". I've heard people say they didn't know the origin of sushi or teriyaki. They don't know flip-flops were from Asia. They don't know anime characters are not white. I find this disturbing, and extremely racist. Extremely racist. I will repeat it: extremely racist. Think about it.
If you told me, when I was around 20, that the needle on integrating Asians would move so slowly, and that I'd be writing this post in my 50s, I wouldn't have believed you. But, here we are.
It's definitely improved. It's just the degree and slowness of it that's surprising. I think Asians have been willing, even eager, to integrate. White society, however, has not been eager enough to integrate with Asians.
@@johnkawakami8395 Sorry brother, but maybe look inward more than outward. Asian communities are usually less integrated than European communities. And even when Asians immigrate to other nations, they are quite slow to accept the cultures of their new countries. Is that all negative, I would say no. Asian communities have much to protect as they often do quite well with family, wherever they go. We live in a less racist world than ever. So maybe let go of your past and stop being racist yourself. I actually think you may be more racist than you think, based on your assessment of your surroundings today. Personally, I don't care about your race. Most of us don't. But would you see this 58-year-old white guy as racist if you met me on the street? Only you can answer that one. Let me end this by saying I wish you complete happiness.
@@thomass5169 I don't see white individuals as racist, but some of my white friends, are a bit racist. They are influenced by their own history, and the fact they have privileges of being white in a white-dominated society. And some of these people are, relatively, not as racist as most white people. They're integrationists from racially integrated families. I think you're just being triggered. Please re-read what I wrote.
I've had a lot of luck stir frying to reheat fries. I make them very crispy and I have to reseason quite a bit, but I love the results. I've even had some leftover fries that were an improvement over what I ate the first time.
Looking forward to Crumb Dumpsters!
When I was a child and simultaneously learning to bake and proper English, I was given a recipe for one of those super dense chocolate-in-every-aspect cakes, called a "Mousse Cake". I misunderstood the title and for several years had a recipe called "Moose Cake" in my repertoire.
The first time I read the name Mousse Cake, I thought it was a Mouse Cake as it was in a Geronimo Stilton book where everything has rat/mouse puns in it. Later, I realized that it was Mousse and not Mouse.
I once met a woman who wrote a mousse cookbook shaped like a moose. Very cute. All I remember about her is that her name was Janet, she was a makeup artist, and she had occasional bouts of narcolepsy. That just leapt into my 80-year old memory from 30+ years ago. Thanks for the smiles.
As an American immigrant in Belgium, IDK Belgians and us have quite a lot in common.
Even public transportation vs car dependent cities common in Americna cities?
@@traplover6357 yes unfortunately. Belgium has its own home grown version of shitty suburbia called "lintbebouwing" literally linnen building. It's long swaths of old roads with suburban houses build just along the street with no off shoots, making walking and biking from there more difficult than it should be. Don't get me wrong it's orders of magnitude less awful here, something like 30% of all commutes are done on bike, transit is cheap, abundant and relatively good, but yeah we definitely have some similar struggles to the us as far as urban planning is concerned.
Not sure if it's more apt for the Crumb Dumpster to have a cream filling or icing. On second thought, it would probably need both to live up to the name.
🤣
Love that you have kept uploading your great pods on RUclips. As a YT Premium user this is the most convenient podcast platform for me.
The ethnic identity discussion really hit home for me. My kids speak Thai but I don’t have any Dutch heritage to pass along other than my last name. Really appreciate these podcasts, thanks for keeping it going!
Because Dutch culture even in the Netherlands has been diluted to the point of superficiality. The Dutch do not care about being a distinct society rather than just Europeans.
Speaking of the large commercial ovens and french fries, when I was in high school we had a course called Pro-Start which basically paired us up with restaurant industry professionals for work and such. Rational Ovens was one of the companies I did a lot of unpaid labor for and still to this day I have not had a better french fry than the ones we made using standard Wal-Mart french fries in one of their Combi Ovens. We purchased several of these ovens for my school and they turned lunch into a foodie paradise.
Thank you Adam, I'm a brit who grew up in Spain, the cross pollination of tastes freaks my in laws out, as I love jellied eels on the brit side and octopus from the Spanish side, viva difference
I've inherited the lime green version of the Tupperware dry measuring cup set from my parents. Still have them and still use them!
I dramatically cut down on sugar and my cholesterol plummeted (except HDL), it's pretty straight forward. And I eat a dozen eggs week.
To be fair, "Works for me," is not the same as "Works for everyone." Different causes lead to different solutions. But it's awesome you found something straightforward that helped you.
Your Italian heritage is much like mine. My dad's dad was right off the boat from Sicily, his mom was 2nd or 3rd generation very close knit Italian. My dad moved away when he married my mom and didn't keep much of the cultural background, which I have always regretted, just a little. I may be 50% Italian, but I am very much an American Midwest girl. . .who doesn't like a lot of pasta dishes oddly enough.
You should look into making Curries from different cultures. For example Trinidadian style curry or Jamaican
I grew up using the orange measuring cups as well, which are my mom's. I 100% noticed them in those older videos!
I agree that change is the norm, however, we have many cultures in the world that are being actively fought by governments, by inducing (forcing) language change (linguicide) and forcing replacing a "native" culture by their own.
This kind of forced change is, to me, unacceptable and unjustifiable.
For those wondering. Your cholesterol can be high due to various factors, primarily inflamation and stress. Cases of heart attacks and such began to rise with the advent of vegetable oils (high in the omegas, i dont remember, that increase inflamation) and the introduction of sugar to general cooking ( which increases insulin and therefore blood pressure) as well as an increase of cigarette smoking
One of the timestamps is wrong, the french fries stamp should be 26:10, not 16:10.
My family is pretty well mixed. German, Norwegian, Swedish, and English. Our family never really put emphasis on teaching old traditions and culture.
Masters student studying lipid genetics here. Adam is basically right about why lipids and water-based solution can't mix. The specific chemical reason lipids and water can't mix is because lipids are non-polar compounds (i.e., the distribution of their electric charge/electron density is very even across the entire molecule) while water is a polar compound (i.e., the electron density is focused in one specific area of the molecule). This has to do with electronegativity (simple concept to search up but basically some atoms for a variety of reasons are better able to attract electrons to themselves when bound to other atoms). In water (H2O), the oxygen atom attracts most of the electron density to itself in the bond making the oxygen part of the molecule relatively negative and the hydrogens carry a relatively positive charge (note these are not full charges like in ionized atoms). As a result of this differential electron density in water molecules, the positive ends (hydrogens) of one water molecule are attracted to the negative ends (oxygen atoms) of other water molecules.
A consequence of this phenomenon is that polar solvents like water (which makes up your blood) really only dissolve other polar molecules. If you place lipids in any polar solvent, then they will start clumping together as the water basically pushes the lipids together since they are only attracted to themselves and not the lipids. This is why oil will tend to congregate to form one big oil slick in water rather than remain as individual droplets. This is why lipids can't dissolve in blood which is a water-based solution.
The body's solution to this is to package the lipids using amphiphilic proteins and other amphiphilic molecules such as phospholipids. Basically one part of an amphiphilic molecule is lipophilic (i.e. it will dissolve in lipids or non-polar solutions) while another part of the same molecule is hydrophilic (it can dissolve in water). You basically get a lipid core surrounded by amphiphilic molecules with the hydrophilic part sticking away from the core and the lipophilic part sticking inwards. This lets the lipids travel in the blood as the hydrophilic part is the only part that is in contact with the blood while the lipids are isolated from it. I've over-simplified for the sake of brevity but this is basically how lipoproteins work. The protein components of lipoproteins play other roles than just structural. They are also involved in protein-protein interactions to move the lipids out of the blood or serve some other purposes.
the body is more complex than you give credit. you even point that out with the phospholipid encapsulation.
the body is more than just physics. look at how the body deals with salt-it doesn’t equate to hypertension in everyone. often things matter in what combo they are eaten or ingested…or time of day. one extreme example is alcohol and cocaine create a deadlier metabolite than either separately.
anyway, there’s books like the great cholesterol myth that talk about this stuff.
i’ve recently tried to eat more cholesterol because it’s the precursor to hormones and o have hypogonadism, so before my TRT, i ate more cholesterol for like two years, my first trt bloodwork came back great (as far as lipids go). But that’s just my body.
@@threestans9096 First, congrats on having a great blood work result regarding your lipids. Glad to hear that! I hope your health continues to improve and you remain as healthy as can be.
However, I'm not sure why you commented what you did in reply to me and I think you have misunderstood the purpose of my comment. I wrote my comment to provide some extra information to those that may be interested in it in simple, summarized format. I don't see how this somehow equates to me implying that the body is not that complex and that I somehow don't give credit to how complex it truly is. I have been studying the health sciences for many, many years now and I know better than most how complex human biology is. I majored in human physiology after all. The whole purpose of my comment was to highlight why exactly it is that 1) free lipids are unable to dissolve in blood and 2) the reason we need lipoproteins to carry lipids around the body. That's all. Diving into the complex biochemistry of lipoproteins and lipid metabolism is not needed. Most people don't have the requisite background to understand all of that even if I were to detail all of that here.
The basic physics and chemistry of why lipids and water don't mix is the same regardless of whether or not it is in the bloodstream or in a salad dressing or any other mixture of lipids and water so I am unsure of why you are saying the body is more complex than I give it credit for. I detailed the basics as Adam talks briefly about how free lipids cannot travel in the blood stream but did not comment on the specific physics behind why. I felt that info was potentially of interest to some people. I then used this to briefly describe and lead into why we need lipoproteins and the basics of how they work. I even stated that I oversimplified for the sake of brevity. I could dive into the various specific proteins and lipid species that form the lipoproteins but that would overload the average person when it comes to what I was trying to communicate and it would be far too long to reasonably read.
Also you say that the body is more than just physics but that is plain incorrect. All phenomena in biology and chemistry are due to physics. Physics governs how particles interact to form molecules and how those molecules then interact in increasingly complicated networks that eventually produce biology as we know it. However I think what you are getting at is that boiling biology down to a physics discussion can be reductive to our understanding and appreciation for the complexity of biological systems. And I agree with that but the basic physics of lipid and water-based solution interactions is a fundamental reality as to why we even need lipoproteins in the first place. Such complex particles and metabolic pathways would not have evolved if not for that physical limitation to lipid transportation around increasingly large bodies composed of multiple cells. Lipoproteins are the work-around evolution developed to the physical limitations of dissolving lipids in water (or more specifically blood).
Also, I am unsure as to why you have brought a discussion of physiology into this. I never once in my comment discussed cholesterol physiology. I just commented on the physics of why lipids and water do not mix and what our bodies do to get around that. The discussion of salt intake, hypertension, alcohol, and cocaine is not at all relevant to my comment in any way, even as an example to further a point. I never once commented on dietary intake or anything of the sort.
Growing up, my mom had a set of those same vintage Tupperware measuring cups. The orange is probably the best-looking, but they were also made in a variety of other colors, like yellow, green, white, and olive--which is what my mom's were.
I have the exact same set but mine are a beige with a little brown speck in the plastic (80s version) but yep the Tupperware measuring cups still my favorite because of all those intermediary sizes.
Would you ever accept the term “Air Fryer” as in “A machine to reheat FRIES with AIR?” and just pretend that’s why they mean by FRYer?
I thought something similar. When he was describing the air blasting hot oil around in little droplets, it occurred to me that that's exactly why they call it that.
@@TheMister123 lol it’s such a weird hang up to have, also, language evolves and words that used to mean something have changed in different contexts or time or culture.
@@sillybilly4710 I am certain he’s doing it for the fun of it. I absolutely have hang ups like that myself, but they’re theatrical. It’s a quirk you latch on to and stick with, with a bit of cheek and no real rancor.
I wouldn’t take it very seriously; he almost certainly doesn’t 😉
Lucky for me, because i love oatmeal, ive been replacing huge chunks of my daily diet with instant oatmeals. Its all sweetened, but its essentially replacing pastries, cereal, less nutritiously dense things. This on top of having a bottle or pouch of the Mama Chia snacks almost daily has been a very comfortable way to have my fruits, sweets and get my soluble fiber. On top of that, i make sure to grab a bean burrito for lunch every so often instead of a meat dense sandwich. I have no idea if itll help my slightly raised LDL, which sparked the change, but knowing im rounding my diet better has been a fun change.
The Minnesota coronary experiement was done to test the diet-blood lipid hypothesis that stated that
1: high saturated fat diets causes high blood cholesterol.
2: high blood cholesterol causes heart disease.
The experiment had a control group eating a diet high in saturated fat, as was normal for the time.
The intervention group ate the same diet, with saturated fats replaced with polyunsaturated vegetable oils.
The intervention group showed decereased levels in blood cholesterol, proving the first part of the hypothesis.
The second part however, was left to imagination until 2016, when the full data of the experiment was discovered where mortality rated were shown in the control and intervention group.
The intervention group, eating polyunsaturated fats and having less cholesterol, experienced a HIGHER mortality rate than the control group.
Bill Knapp's was my grandfather's favorite restaurant, we'd go there with my grandparents whenever we visited them in Northville, Michigan when I was a little boy in the late 60s, early 70s.
A bit of speculation: If the liver produces most of your cholesterol, maybe restricting your dietary cholesterol while losing weight can cause you to lose proportionally more liver fat? Excess fat on the internal organs causes more problems than elsewhere, I'm told.
Cholesterol is used to create basically all the important hormones in your body(testosterone, cortisol and vitamin d). Not having enough of is extremely dangerous for your body. That’s why people feel like shit when they are under 10% body fat.
You should restrict saturated fat, that's the main cause for high LDL-C, not dietary cholesterol, so that your liver has time to process the existing LDL-C in the blood. However there are some people with a genetic defect called hypercholesterolemia where the liver can't handle LDL-C properly and it's best adviced to take a statin, but talk to your doctor about that.
@@mamadoufall5940 I meant that the liver might increase production in response, and might use its fat to do that.
@@ionutsoran3336 triglycerides are much worse than saturated fats. It's best to keep those down first
@@Ash_Wen-li Most of the fats you're going to get from your diet are going to be in the form of triglycerides, and not as free fatty acids, because that's the form in whichanimals store and plants make fatty acids. What's so bad about glycerol?
Nice!!! My father who grew up during the depression always told us to eat everything on our plate cause you never knew if there would be food tomorrow!! He never insisted... I miss him!!!
That crumb dumpster recipe better have a strussel cream filling
When I make oatmeal, I heat a pan with 1 or 2 tbsp oil/butter in it (salt it if your fat source isn't already). Toss a cup of oats in the oil, and heat, stirring constantly, until it browns a bit, which gives a nutty flavor. Then add a little over one cup of water, give it a stir, and then let it sit *undisturbed* at low heat until it has absorbed all the water.
I like to eat my oats with peaches on top.
Alternatively, I sometimes melt some cheese (usually mozzarella) on top of the oats and crack a couple eggs over them when the oats are almost done. Slide the whole unit off the pan and onto a plate.
As a medical professional, its very reassuring to me that a layman (a very intelligent and curious layman, obviously!) like yourself can come to the correct conclusion regarding the current consensus on cholesterol and its health effects.
Holy crap dude! My great grandfather was from Bari too! He stowed away on his uncle's boat, got caught, was forced to labor on the boat, then settled in northern Michigan. He was a produce farmer and vendor. Did well for himself and family and had 15 kids!
wow! then you bring up Battle Creek MI! Most of my family is from there. my uncle used to work at Kellogg... Not a super great city though :(
There was a clear scientific understanding back in the 50s. The problem is that the medical journals didn't publish the chemistry experiments performed by the non-medical scientists. A Nobel Chemist proved 70 years ago that over eating, regardless of content, is the biggest predictor of serum cholesterol. Followed by sugar consumption, because the human body uses sugar as an indicator for LDLs. It not that dietary cholesterol does not contribute, it is just other things contribute more.
The larger picture is even more interesting, and nefarious:
When Eisenhower had a heart attack in 1955, it galvanized the US public (and scientific community) to eliminate the perceived threat
(I won't comment on how warlike and simplistic I think the reaction to this event was).
From the emerging research, two major hypothesis sprang: the sugar one, and the fat one.
Dr. John Yudkin (in the UK) led the sugar-hypothesis, positing that it was the excess of complex sugars getting processed in our liver, unable to be fully converted, that the body turns into fat cells.
Meanwhile Dr. Ancel Keyes, an American physiologist, led the fat-hypothesis, stating that dietary unsaturated fats led to people getting fat.
It is worth mentioning that Keys had some... 'help', if I'm not mistaken, from the American Sugar Association, a lobbying group which had vested interests in keeping sugar on grocery shelves.
Key among Keys' (ha!) evidence was the famous Seven Countries study.. which was also found to have been tampered with. The original study contained 21 countries, with no association (or correlation) between dietary fat and cholesterol levels, but Keys seems to have cherry-picked his own data.
In the end, with the help of the companies, and a huge smear campaign, Yudkin's career ended with him discredited and destitute.
Only 40 years later are we discovering that, once again, money interfered in politics... and now, despite the fact that everything is 'fat-free', we have 40% morbidly obese, and another 30% on top of that overweight.
This is why I try not to give money to any Western food establishments, good or bad.
Bad apples and such.
I love beets! Good ways to use them that you might enjoy:
-Cut up fresh with ranch (amazing! Better if they're fresh from the garden imo)
-julienne sliced, lightly steamed, added to green salads, or even quinoa salad
Can't help but miss the old format with lauren, you have great chemistry
Yeah idk they should get married or whatever
Great idea you should tell him
I love how realistic and neutral you were in the cholesterol section-arguing for all sides in this still active debate. Kudos.
Honestly I’m a bit muddled by his conclusion. My understanding is ultimately this:
1. Amount of lipoprotein (fat carrying) particles effects CHD risk
2. The majority of your ApoB and other Lipoprotein production is genetically expressed, outside of your diet, as your body makes all you need
3. Adam’s conclusion is that you aren’t really effecting much by changing your dietary cholesterol intake
This seems in stark contrast to most the guidances I see by medical professionals and research papers so it’d be curious to know how he came to that conclusion.
Maybe, as we can’t really control our genetics, those at risk of CHD only have diet as an option and therefore this recommendation is always the safest to go with, even if your risk is technically low?
@@DynamicArtsHD he's not a vegan so he's obviously biased lol
@@DynamicArtsHD all dietary cholesterol limit guidelines were dropped years ago from the US Govt official recommendation
As a mixed German-Polish Jew who's married to a mixed Ukrainian-Russian woman: ethnic diversity is indeed the best (and we're not even that diverse, all considered).
As long as it doesn't include Brits diversity is good
Love the measuring cup story!! Thank you for sharing and thank you to the viewer for noticing.
Did anyone else think he was shirtless in the thumbnail?
One possible so-off-the-wall-it-might-just-work alternative to oatmeal, especially if it's a flavour rather than a texture thing:- don't think of it as just a breakfast thing. Frumenty is a medieval recipe that's basically just oatmeal cooked in a savoury broth (vegetable or meat stock - your choice) instead of milk (though sweet, milk-and-egg versions exist too - It's your basic peasant food of "grains we have, plus liquid we have, plus anything else we have, plus heat"). Serve as an alternative to rice/potato/other carb in your evening meal. It can also be made with wheatgrain or barley seeing as you mentioned that too.
Frumenty can be awesome.
On American assimilation sometimes people can unassimilate haha. I know someone who grew up thinking her family had close Swedish and German roots and were essentially all recent immigrants. She learned Swedish and would go to Swedish cultural events in the area. Recently though, she did some research on her family and found out that some of her ancestors have been in the US for a looooong time and her grandparents were just pretending to be more European than they really were.
Least weird American
They're not really pretending if that's their heritage
Europeans assimilate easier because Americans are pretty close and well regarded. Chinese people do not Americanize easily, especially because we tend to have supremacist attitudes about foreigners. Jewish culture has evolved to survive in a persecuted minority for thousands of years.
22:08 Regarding the oatmeal: a big scoop of crunchy peanut butter mixed in after cooking is really transformative to the flavor and texture. Plus you get some extra protein to boot. Highly recommend 22:08
""english will be that language, unfortunately" i believe it is one of the best languages to take on such role. english may be hard and lacking logic but that is because it is so incredibly pliable as a language and that lends alot to ever growing modern global/online/sub culture
German is better than English in that aspect. In actuality, no language is better or worse than another.
@@gwfhegel5045 Not entirely true. I think Hebrew would make for a terrible global language. It has so many strange rules and patterns, it's sexist [no gender neutrality and has sexist terms like the word husband being the same as the word for owner], it's normally written in such a way that you wouldn't know how to pronounce an unfamiliar written word and it's written from right to left so right handed people [most people] smudge their own ink as they write on paper.
@@gwfhegel5045
Well some languages don't have a neutral gender, that is not good. Others have awkward writing system, that is pictogram based writing, not good either at least with computers. Some languages are awfully limited whereas English steals useful terms from every language. Even more so in the US than in England.
I know that German might do some things better than English but those compound words are a problem.
I somewhat agree. Native English speakers are very not afraid of making up words and changing the language to fit the times. That's probably why it continues to be so successful.
@@gwfhegel5045 I don't think this is true. For example, French has a ton of rules and they try hard to NOT change the language a lot.
Always a good podcast and Adam you are a great speaker. You don't replace pauses with "um". One of the very important things I think you hit on around the 56:40 time frame was that everyone is in this together. One of the easiest ways to get through difficulties in life is to realize that you aren't the only one dealing with difficulties in your life. If other people can deal with those same difficulties, then you can too.
An air fryer restores french fries to glory. It actually makes them better as they get crisper outside and fluffier inside. Confirming.
They get dryer though unfortunately.
THough there are people with different definition of what "dry" is so I'm sure I'll get a few "NOOOOO they're not dry!!!!! You're just doing it wrong" lol
@@MeepMeep88 I think this depends on the fry source.
That measuring cup story made me laugh soo much. Thank you Adam for that.
Re fiber question. I'd recommend reading "Fiber Fueled" book & recipebook written by a gastroenterologist. It has a lot recipes but they're too American for me tho (a Russian-raised in living New Zealand)
36:15 I use an identical orange measuring cup set almost every day. They were originally my grandma's, so at least 40 years old. Whatever plastic they are made of its some tough stuff.
As somebody who is half Puerto Rican, not dating somebody who is Puerto Rican, my kids will be Quarter-Ricans
I love that. It reminds me of my niece’s husband who is "ch-Irish" (Chinese father Irish-American mother).
Too much unsaturated fats probably doesn't increase LDL-C.
replacing saturated fat with polyunsaturated fats (omega 3 and 6) lowers LDL-C for example.
Every time Adam brings up vitamins and fibre I remember how lucky I am I was born Slavic. I have been trained to love beets and oatmeal since I was 0.
here in morocco too, we are trained to eat veggies and also food with high fiber like whole wheat bread
@@dankmemes7729 yoo fellow morrocan, also yes tagines and other dishes are the only reason i eat vegs
On the apple-for-dessert front... baked (or microwaved) apple. Cut up an apple (leave the peel on), add a little cinnamon, a little sugar (especially if you're using something like a Granny Smith), maybe some raisins and/or walnuts, maybe a touch of butter. Heat it until soft (maybe half an hour baked, usually about 3-5 minutes in the microwave), then eat.
It's at least almost as healthy as a plain, whole apple (and probably a *lot* healthier than that cookie), but tastes much more dessert-like.
On that note, Adam, maybe you should do a video or videos on relatively healthy desserts. Baking with whole grains, using fruit or veggies as primary ingredients, that kind of thing.
ey timely podcast as i am currently doing battle with high cholesterol. i also made the mistake of mentioning this on a social media and boy did a lot of armchair experts come out of the woodwork and have a lot to say to someone they have no medical history or dietary information on 😎👉👉
On the one hand those comments and unsolicited advice are annoying, but on the other hand it's the internet so what else were you expecting right? Anyway as someone who has had high cholesterol since at least the age of 16 [first time I got tested] for no apparent reason except poor genetics, I would like to offer my sympathies and hopes that you see an actual medical professional. Be well
One thing I know is that eating tons of cholesterol does not mean you will have very high blood cholesterol, because I have had high cholesterol before as well, and when I was on dirty keto for 6 months straight, eating almost nothing but fat and meat, I had the lowest cholesterol I ever had, and I was intaking an absolute shitload of dietary cholesterol. And I also ate far more food overall, and higher calories total.
isn't adam an armchair expert?
@@rdizzy1 Dietary cholesterol only matters up to a certain point. Only ~vegan levels of dietary cholesterol are low enough to make a difference...
@@titanattackbee1985 It must matter very, very little. Prior to being on keto, my dietary cholesterol intake was lower overall, but my numbers were higher, total cholesterol and triglycerides were very high. My triglycerides on my normal diet were over 400, then dropped to 110 after 3 months on keto, and it wasn't a clean keto, it was extremely dirty keto, bordering on a carnivore diet.
5:02 dude does his research properly. I'm impressed he knows such little things. A big thing for me though, being from there. Thanks Adam
13:40 We can confirm that Adam is anti-famine. Someone should put it in the wiki.
Very brave 🙏
In Finland we have this thing called: Findus microwave fries; they’re frozen, 3 minutes in a microwave and they taste/feel better than most fastfood-fries.
Why are cold fries gross?
This is what all of our prior scientific research in human history has been for?
Yes, yes it has ;)
I've had medical professionals tell me both the cholesterol and the fat/carb advice, so this was really helpful for me!
Been there as well! Primary care said one thing, nutritionist they sent me to said another. Ultimately I decided to focus on the increasing fiber angle because it felt attainable/sustainable for me personally.
Krumb Dumpster new band name, I call it.
Perfect
If you want to reheat fries, get an air fryer. Doesn't matter how old the fries are, an air fryer can restore them to fresh condition in less than 10 minutes. I usually throw them in on 325 for 5-10 minutes and then let them sit out for another 5 minutes so they can dry off. Comes out better than they came from the restaurant. The air fryer can also crisp up takeout fries that become wet from sitting in takeout containers too long.
Adam, do you think crum dumpster sounds funny just cuz it sounds funny, or because it sounds like the not-family-friendly phrase that is one letter off?
It's two letters off. Crumb to C*m
Shhh, don't spoil it! If he finds out, he'll go back on naming it possibly the greatest innocent mistake of a name you could give to a dessert in the the 2020s 😂
Love how you're not a doctor but you do take really credible sources and quote them directly, also how you say things surely when they're controversial or not (because that's the reality of the science world) not just straight out unscientifically back-upped confidence like some other people with fame on the internet
He's just another henchman for Big Soluble Fiber
Fiber industry already owns Hollywood, media houses and the whole swamp of Washington DC. The Big Soluble, also known as BS.
I have those EXACT same orange measuring cups. They're from Tupperware and they are older than I am. They are durable, accurate, and easy to read. I also have a set of yellow that are the same, but two of those are starting to crack. I wouldn't trade the orange ones for a modern set of metal measuring cups. Love the story around yours though. Gave my mom and grandma a chuckle.
@@SimuLord Better than anything made today, especially plastic cups. They don't emboss the lettering anymore, they print them with ink that wears out. You have any idea how frustrating it is to measure something out you with cups or measuring you can't flipping read? Those Tupperware cups not only have the lettering on the handle, but, like you said, on the bottom. No confusion and supremely easy to read.
B
D
The orange Tupperware measuring cups are the best! I inherited at set from family over 20 years ago and still use them regularly.
Another amazing use for the air frier is frozen pizza! It's the absolute best way to cook it! I slice mine up before i put it in the freezer, then i can grab one slice to eat when I'm feeling it. The crust gets so much lighter and crisper!
I may not agree with your knife techniques, but I 100% agree with your world view. Thank you for your honesty about history and delicious foods.
I love the way you say "pod" instead of "podcast", it makes you sound cool like a teenager!
In recent research when shopping for a new range to replace our old defective one (I've replaced every part I can...a sort of "range of Thesius"...but the control panel died, and they are rare and expensive), I've learned something about air fryers/convection ovens, and why an "air fryer" isn't necessarily synonymous with "countertop convection oven".
So, "convection oven" can mean different things. Many convection ovens simply have a fan to blow around the oven's already-heated air. However, that's not (the way I understand it) how an air fryer works. Nor is it how all convection ovens work.
Many will specifically call out "true convection" or "european style convection", which includes an additional element behind the fan, allowing the fan to blow heated air. In a "true convection oven", the intent is to just keep the oven to-temp, but to do so much more evenly than a standard oven. An air fryer, or an oven with an "air fry" function, will blow even hotter air, with a higher-speed fan. So while a "spare tire" may, in a very low-level way, "just" be a countertop convection oven, they are generally something more specialized than that, and uniquely suited to their task.
while i believe your explanation about why lipids don't flow in blood itself makes sense, I think the primary reason, and the thing that underpins you're given explanation, is the fact that water is polar (overall slight charges), and lipids are nonpolar (no overall slight charges). this means that there are intermolecular forces that attract water molecules to other water molecules, as well as to other polar things, such as most proteins. however, lipids are nonpolar, meaning that these forces wont exist between water molecules and lipid molecules, and hence they wont "stick" well to each other and will separate.
Very funny, for me dumpster meals are when you look in the fridge and toss whatever is going to spoil into the stew, soup, casserole or omelette. Now CRUMB dumosters are a dessert? So crumbs, fruit leftover sweets. Can't wait to see what pops up. All the best JIM
Those are Tupperware measuring cups, and were given as gifts at Tupperware parties back in the day. I know how old that orange one is, because it's not a current color made by the company. I have a set of the green ones, also antiquated Tupperware. They never die.
Hands down my favourite food podcast, it's always insightful, informative, and exciting. Great work Adam :)