On sage, phytochemicals and dudes who won't eat plants
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- Опубликовано: 7 май 2024
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Thank you Helix Sleep for sponsoring! Click here helixsleep.com/ragusea to get 30% off an Elite or Luxe mattress (plus two FREE pillows!) - or take 25% off sitewide - during their Memorial Day Early Access Sale, which ends May 12th. If you miss this limited-time offer, you can still get 20% off using my link! Offers subject to change. #helixsleep
A video on Sage? F**k yeah! Love these kinds of topics!
The microscope is truly cool!
You should have mentioned salvia is a horrible time. You're basically guaranteed to lose contact with reality and experience really horrible visions that can feel like they go on for years. The reason it isn't all that regulated is because 99.99% of sane people would have no interest in it. This should really come up every time the stuff is discussed so someone doesn't go give themselves PTSD.
@@GodBlessCanada He made it clear that he wasn't going into the subject, just as I, as an amateur mycologist, do not get into the properties of certain mushrooms with the general public.
Adam, please block and report porn bots like KatiLiza; they are out in force, emerging every day like cicadas.
Ok but herbs instead of flowers on a wedding table is genuinely smart and nice
You can have flowering herbs and edible flowers if you like,
A very Italian thing
Yeah! I wish I had thought of that!
Isn't it! Such a low-waste solution I'm surprised more people don't do this.
how about weed
Post-retirement Adam videos don’t feel like content, they feel like information that is worth listening to. These recent videos have been so authentic
That's the dividing line for me! Those last few months definitely felt like "this is Adam's job" but this feels like early Adam and are so charming and engaging and REAL!
he is not retired he just read a Helix commercial for like 3 minutes. He works for Helix. You're a bot
@@dreaziemobbins he did a video talking about how he's in semi-retirement. They may have been imprecise in their language, but that doesn't make them a bot. Your reaction, however, makes you an asshole.
He's retired?
yeah i’ve enjoyed them so much
This channel has become oddly nostalgic. It's gone from my primary, "learning how to cook" channel, to my , "remember how you learned cool shit on PBS as a kid?" channel. I'm digging it.
Call it his Tom Scott era
Call it his *Late Middle Ages of the Tom Scott Era. Less computer science, variety of topics, some travel, Pre-roller coaster era haha
Well said
Ethan Chlebowski has become my default for actual cooking content, but I enjoy Adam's random topics.
Those PBS vids have always been my favorite. I love his old why is turkey called turkey video.
I think it was Lindybeige who did a video a while ago on the subject of "Why are only some plants poisonous?" and the answer was basically "Incorrect starting premise. They're all poisonous, we've just evolved to deal with certain varieties of poison so they no longer actively poison us". That's been an idea stuck in my head forever.
Capsaicin.
Plant evolves to deter mammals who would eat it and crush the seeds: we decide we like the pain and eat it anyways.
@@Your-Least-Favorite-StrangerNot just humans. Back in the early 2000's, I read a story about telecom companies coating long-distance cables with capsaicin to discourage rodents from chewing on them, only for some squirrels to develop a taste for spice and actively seek out spicy cables to chew on.
Turnzs out Adam watches lindybeige too!
Another thing is that scurvy was caused more by sailors heavy diet of ship biscuits, rather than any deficiency of vit C in meat
Not that I am a 'manly sigma'. I am actively reducing meat in my diet, though not vegan or even vegetarian, just wanted to say that
whooooooaaa
In perfumery we use “thujonic” to describe scents reminiscent of absinthe or wormwood. The more you know.
Whoa!
That is so interesting!!
Is that a y/i sound? Or j/zh?
How does one get into Perfumery
@@MintyFreshCupcakesprobably some kind of chem degrees i think
Adam: Hey honey, I got a sponsorship for my next video!
Lauren: Oh that's great, who is sponsoring... oh no, oh please n-
Adam: Oh please yes, is what you say when you rest on a mattress from Helix Sleep-
Lauren: Please, we have so many mattresses, we can barely move around the house!
Adam: That's right, 30% off any elite or lux mattress-
Lauren: We haven't seen the kids in weeks, they disappeared into the mattress maze-
Adam: Amazing mattresses for sure! From a premium mattress-in-a-box company....
I read this in their voices and it was amazing :D
Infomercial Adam voice comes easy to the mind.
Funny story:
I love fresh basil. I had a plant on my kitchen-windowsill. Kitchen smelled great, especially when you brushed against the basil.
Silly me - "what is 10x better than a basil? I thought.. Well - 10 basils! Right? C'mon, am I right?
three months later, large planter on the windowsill with 10 basil plants in full glory.. And I tell you, it smelled HORRIBLE. Like in a chemical factory. When a certain threshold is crossed, your nose apparent relabels it from "friend" to "enemy".
Now I am back to one plant, sometimes two on the sill.
That makes sense. All poisons have a threshold they can cross where they go from friend (or at least benign) to enemy.
I bet you never had a problem with flies though lol
@@lordyhgm9266 Basil-lice :( Even more evolved than I.
so true, this happened to me while extracting basil oil in the lab
huh, nice to know
The crucial thing with toxicity is dose. Very small amounts of sage are just a flavor or benefit to 70 KG persons, but poisonous to 70mg bugs.
In general yes, dose makes the poison but the fact that he didn't mention that, and the fact that some humans have adverse reactions to sage is more it more likely to be a specific tolerance we have built up. Similar to predators of poisonous animals, those of us who could eat those poisons without dying were more likely to live and breed, thus weeding out the genes that make thujones poisonous
Sort of but also no. To quote another example from the video, a big onion portion for a human is tasty food, a small portion for a dog is dangerous poison.
Bugs should consider a more varied diet.
also keeps the 70mg bugs from eating the food in storage
That’s not entirely true, because you have to scale the portion accordingly based on the relative size of each.
Otherwise yes, the amount of sage a human might regularly consume would kill a 70mg bug, because its organs would explode as it’s filled with seemingly endless amounts of sage.
While dose is certainly super important, it’s not something that is comparable across species in the way you describe.
11:18
Adam: “The nutlet has mucilage.”
*DEMONITIZED*
As someone who is on a meat based, low FODMAP diet in order to deal with chronic digestive conditions, it frustrates me to see such radical thinking associated with nutrition - whether among carnivores, vegans or folks on any other diet. I feel very lucky to be able to eat the kinds of food I'm able to tolerate, and it's been a very difficult journey for me. Diet doesn't need more stress associated with it than it already does. There is no such thing as a universal diet. I wish that more people could understand that.
"'There is no such thing as a universal diet." THANK YOU. I'm actually sympathetic to veganism (the philosophy), tho am not currently on a strict plant-based diet myself. It's frustrating for me to see people who care about other animals to dismiss fellow human animals when they say they have a medical issue that prevents them from eating completely plant-based, like saying they haven't tried hard enough or "there has to be a way, it has worked for me." No such thing as a universal diet. People are different and the not understanding people's differences in body constitution, psychology, outlook, etc causes a lot of strife. Would I want more people to try plant-based? Sure. But not at the expense of their own well-being, ofc.
Im a city dweller, but manage to find space for some potted herbs. One planter is called Scarborough Fair. Yup. You guessed it, it has parsley, sage, rosemary, and thyme. Another one is called Olive Garden and has oregano, basil, cilantro, and am trying to grow some garlic. Fresh herbs are expensive and not always so great from the grocery store. From my little garden they couldnt be fresher nor cheaper!
I'm trying to grow garlic too
I live in Malaysia, so my idea is to keep it in my bedroom with the AC so it doesn't overheat
There's a very clear correlation between the decline in Chia Pet ownership and the rise in cyberbullying. This cannot be ignored.
It’s grass you can pet, of course the decline of it coincides with cyberbullying
Something about this style of video is really cool. It's unmistakably Adam but with an extra dash of comedic timing. I like it! I don't really care about sage but I couldn't turn away! And now I learned something new!
@KatiLiza shut up bot
It was really hard to look away. 😄 The pacing was great!
Ha I just got done writing something similar.
I knew someone in college who could only eat red meat due to allergies. At the cafeteria, he had to request a beef hamburger patty without cheese or a bun. That's all he could eat at school. He hated it so much. The school's food already sucked. I couldn't imagine having to only eat previously frozen, plain hamburgers for breakfast, lunch, and dinner.
I'd definately be learning to cook my own food if my diet had to be so limited. What a struggle
Glass half full: in older times, he'd just be dead. But we live in a time where medical technology allows him to live and society, while not great, still accommodates him. I'm in kind of the same boat with allergies and asthma. Kind of sucky. But the only period of history where I can even be alive.
On the topic of evolution and how "survival of the fittest" is often misinterpreted by people as "survival of the strongest, smartest, biggest etc." I want to share a study I learned about in graduate school. I wish I could remember the authors, but I don't so will have to give a summary. Basically the researchers were studying this microscopic arthropod (I think it was a form of dust mite), there were two variants of the species: a big, well armored tank, and a smaller more slender less well armored one. The researchers planted a group of females of the species in the center of a dish, and the two different kinds at various different locations in the dish. The presence of a female group would ensure the two populations of males would not get along. Unsurprisingly the big strong well armored ones basically wiped out the smaller ones.
Then the researchers changed the game: instead of having an open dish they segmented the dish with cut drinking straws. Now the females were behind a series of walls, and suddenly it was no longer a benefit to be so big because they couldn't slip under the walls as easily, and the researchers found the smaller mites were the ones who successfully mated, and survived.
The moral, such that there is one, is that evolution doesn't work by what _you_ personally consider to be beneficial. It is always about how an adaptation interacts with the environment the organism finds itself in.
We had a watered down version of this as a hands on demonstration in one of my high school science classes (back in like 2012).
We covered the same topic, adaptation suiting or failing to suit the environment, but we used hand size as a determining factor. There was a hypothetical tree which had a hollow, within which was a deposit of resources - the first tree had a wide hollow which allowed larger handed individuals (myself included) to grab huge fistfuls of resources to bring back to the group. In this situation, being able to climb the tree and retrieve large fistfuls of resources was a beneficial adaptation. From there we traveled to an isolated island which also played host to the trees, but due to environmental factors the hollow was much smaller compared to the mainland equivalents - my hand could barely fit, let alone get resources from the tree. People with more slender hands were able to get their hands in easily enough as well as bring out a reasonable amount of resources per trip up the tree - in this setting, people with large hands were at a clear disadvantage.
Obviously there are other factors to consider if this were a real scenario, but the essence is the same: traits which are beneficial to survival or benign in nature generally get passed on to the next generation. We benefit from the ability to eat a bunch of different plants and animals - if you're limited to only one or another plant, sorry but genetically speaking you're somewhere else than the majority of people. We live in a world where thats perfectly fine and we have workarounds to keep you happy and healthy, but that doesnt mean everyone else should follow your example.
And this, children, is why genetic homogeneity -- whether of human society or of our food crops -- is bad.
I've been living by the credo "The more things you can eat, the more powerful you are" for a while now. I'm happy to hear my mock alpha toxicity echoed. To the scavenger go the rest of the spoils.
The scavengers will inherit the Earth.
Sidebar, holy shit your property is gorgeous. Flanked by woods, gentle slope, sign me up.
East Tennessee is full of the best natural beauty God or the vagaries of fractal patterns can cook up. Great place to visit, the barbecue is out of this world, but after living there (lived in Sevierville) for a chunk of 2013, I've no interest in moving back. Adam and Lauren may make great neighbors but in general I'm happier in Seattle in terms of feeling like I'm among my tribe.
East Tennessee is gorgeous and much of it is still very inexpensive don’t tell anyone.
Yep! I lived in eastern TN during my early 20s, it's a truly gorgeous area. If the discriminatory politics don't target you then it's a lovely place to live, but the beauty of the land isn't worth putting up with the ugliness of most people's hearts there.
Appalachia in general is beautiful. A true hidden gem ravaged by the coal industry
@@araguseaYou already own a house there, don’t you mean “tell everyone”? 😂
One of the beautiful things about living in a time period when societies exist is that people who would not have survived otherwise are now able to survive, as long as their society is functional and does its job. That will almost certainly have an effect on genetic diversity of our species, preserving traits which may not be adapted to the present, but could be adapted to a future situation.
@ 3:30 Haha. While I do miss the twice weekly food science videos and podcasts I am warming up to Adam’s DILLIGAF phase of his career lol.
I am here for all of it 😂
Have a like for DILLIGAF
I like the relaxed Adam, having a good time sharing stuff with us. He was getting visibly stressed in his delivery before he stepped back, and I find this far easier to absorb.
Sage advice
Lolz!
I'm really enjoying this mode of presentation. I know this isn't actually as off the cuff as it might present - there's lots of camera setups and interstitial bits, obviously it's tightly scripted (or ready to be riffed). But I'm really excited when Adam sets himself to "rip and run" mode. I dig the more walking paced stuff too, I love it all, but this was breathless in a way that I can really gobble up.
The Green brothers call this “The Format”
I don't know, I kinda love herbs on a wedding table!
I love how absolutely savage adam was in this one 😅
Sage tea is quite nice too. A bit of an acquired taste, perhaps; particularly soothing for a slimy throat during a cold.
Yes we have it a lot in Cyprus! Especially when one gets down with a cold or the flu. It’s perfect with some honey! 😃
@@nicoskefalasOh this sounds lovely, I definitely gotta make some.
Probably a little palatable if the flower is also used to make the tea.
Herbal teas can be surprisingly tasty. I never thought I would like it, but then I did, when I tried.
Just as a blanket statement, covering everything since he stopped doing his podcast, I like this version of Adam Ragusea a lot :) There's a delightful swagger to the way he carries himself. His cheeky quips are sharper than ever and I just plain like the flow. Well done and thank you for the awesome content!
I second this!! Well put
I have to say, as someone who's always enjoyed the anthropology/food science videos more than the recipe videos, your new focus and interests are improving the quality of the content overall.
Not to mention it feels like you found the perfect crossover between shooting outside garden shots and the more podcast format from your greenhouse, which is the visual style that pairs well with the information you're sharing.
Glad this is the new direction, I definitely watch videos more consistently now than ever before. I'm sure I'm not alone in that.
Besides the fact that so many plants are delicious, eating plants that have serious defences against predation is kind of our super power as humans. It's weird to just write that off.
A hypothesis suggests that the very fact that it is poisonous is why we grew to like it so much. Herbs and spices could stop food from spoiling and eventually we adapted to the poison and started actively seeking it out
Ok let me counter that argument... (while i sgree plants are delicious) on the other hand take koala's for example
"Evolved" into freaks of nature... with such and incredible stomach
They can breakdown and feed on one of the worst most toxic leafs known to man
Now is that impressive by any means?
Nope
What we end up with are horrible bears with smooth tint brains
(Cute... perhaps) but non the less horrible...
The amount of energy they require to survice and thr smount they get from the eucalyptus plant leaves very little for the brain/anything but eating shitting and sleeping all day
Some super power uh....
Can≠should/ideal
@@donotlike4anonymus594 Yeah but we don't have that one, we can just 3eat all the poisonous stuff as well as lots of other things
I always think about capsicum and how pissed off they'd be to find out they developed over how ever many hundreds of thousands of years only to get farmed by us by the bazillions for hot sauce and salsa etc.
@@Baulder13i think that was a double edge sword but in this case both edges hit the target
they became unappealing to every animal except the one hominid who can aid and expand their reproduction massively
"Basil's more like a salad green to me though." THANK YOU! Basil is one of the herbs I'd really like to have as part of a salad, sometimes more than it being a central part as a herb (obviously pesto is amazing and such). Sage is super underrated and we need to use it more in stuff.
Thai basil is just a straight up snack - its perfect
Yeahhh!! I eat this regularly with banh xeo
You are making art about the botanical families. It's an incredible blend of science and aesthetics and love. Its incredible. This video made me cry. i am high tho
For fun from Italian - salve: hello!
But also very close to salvare - to save (to help)
And words you might know: salvatore - savior! And also the name
In danish sage is called "salvie"
Saw one particularly fascinating point of view from one of these carnivore people.
Somebody suggested he use some seasoning on his meat, like paprika or chili flake to which he responded "those have Fibre and Fibre destroys your gut."
Imagine thinking that dietary fiber is bad for you...
@@dtemp132maybe for a small amount of people, right?
Seriously, if I subsisted only on meat and no veggies, I would get constipated beyond repair.
meat has fibre lol. very little, but it's there.
@@rallekralle11Not enough fiber though. Most American adults are fiber deficient
Your story of your brother's herb flower decorations reminds me of my father's funeral 'flower' arrangement. We had it based around fruits and vegetables because my father hated cut flowers (grew up in ww2, cut flowers = dead family). So, after the service we went home and made soup out of the arrangement. I'm 100% convinced my dad would have loved our idea. None of us talked about this beforehand but once we were talking to the funeral director, we all knew cut flowers was a no go.
The dudes that eat exclusively red meat and talk about it on the internet shall henceforth be known as the Nutlets.
What about the dudes who complain about dudes who eat exclusively red meat and talk about it on the internet, and talk about it on the internet?
@@FLPhotoCatcher Obviously, they'll be called the Sages.
@@Nijht
Good comeback 😅
Im all for this
The motion passes.
"Nutlets" has entered standard vernacular.
Adam. This is a totally unrelated comment to the topic of this video, but i wanted to say your greenhouse and outdoor garden area are so lovely. Im so glad you feature them prominently, and i can see all the wonderful handwork that has produced such beautiful plants. One day it be cool if your could point out a couple of the plants you have but either way... i love seeing your greenhouse and the many new plants (atleast for my eyes). Great video as always.
0:27 I had fresh sage when I was young, it makes for a nice bitter tea. It tastes bitter like rosemary, but with a slightly cool feeling sensation that I’m having a hard time describing.
But hey, at least I can put it in some words, unlike with shiba or as you’d call it “mugwort”.
Now that is a special kind of brewable herbage. An impeccable plant, a cousin of the main ingredient in absinthe, & 1 of my favorite herbs for tea of all time.
The funny thing about Adam is i like his voice and manner of teaching so much i think id be interested in watching him go on about literally anything
I do have a chiapet, Adam. It's shaped like John Green.
Is it meant as a riff on his post-chemo curly hair? That would be pretty on brand for the Green’s media empire.
@@thehousecat93John didn't have cancer. That was Hank.
As a side note, I always wanted the Chia Garcia (Jerry Garcia) and the Bob Ross version.
@@drewharrison6433 Nonono, John and Hank are clearly the same person!
Love the impromptu 'Liver King protegee' roast
how can liver king still have followers after the steroid fiasco?
@@fc-js3qjbecause he's super funny
I love to "slightly roast" sage in butter - it breaks the "strong flavor" and makes it taste absolutely delicious.
It for sure does. For a more shelf stable version it's also possible to very slightly heat it with olive oil and garlic, this way you'll have a nice condiment to make every salad incredible!
Italy. Sage roasted in butter is the traditional condiment for "ravioli di magro", i.e., ravioli stuffed with ricotta and spinach.
Cannabis: Makes trichomes to disorient & even trap pests .
Humans: Fuck yes.
Not growing yet but I did buy the one from pizzamas... it's called chizza john
Ah, another fan of the Green brothers!
DFTBA :)
Fun talk, Adam! I really like your videos when you keep it kinda conversational, but informative. I know you put a lot of work and effort in making it appear as such. Thank you bunches!
I studied anthropology in college, and this is a pet hypothesis of mine: we mostly hunt and gather via sight, and our sense of smell is very weak compared to the majority of the animal kingdom. A lot of the tastes-bad defense mechanisms are aromatic/registered by the nose, not the taste buds, so that's why sage isn't as offensive to us as it is to a dog, deer, etc. It's actually beneficial for us to have a weaker sense of smell, as it widens the range of plants we can eat because we are more tolerant to their offensive phytochemicals.
This is such a good video. Really loving this era!
The hallucinogen salvia divinorum is also in the sage family
I saw the fabric of the universe.
That's what he's referring to.
Can we get an Adam Ragusea x Crime Pays But Botany Doesn't crossover
I don't know, he'd rip that lawn right out of there.
whuddyadoing there nice?
Every time I see a shot of a person walking towards the camera, that is clearly not held by a person, I imagine them setting up the camera and awkwardly walking away from it
Isn't mint something you don't usually plant on the ground outside because is spreads like wildfire in a garden?
Yes, mint goes crazy!
On April first I told my wife that I had fertilized the mint in the garden.
So long as you regularly trim it back, you're good. Having a lot of mint means a lot of mint tea
@@Your-Least-Favorite-Stranger Ah. Good, good.
I explicitly recommend against planting mint for most gardeners unless they are the type of person who is extremely diligent and regularly maintains the garden. If you often forget about maintenance or are very busy (i am both) I wouldn't plant it at all. And I especially advise against planting it directly in the ground, you want it in a raised bed with a barrier or a planter.
I love all this cooking adjacent stuff. Always have. Also love all the plant stuff. I guess I just love everything you're doing in semi-retirement. Thank you!
I really like these cooking / health related learn explainer videos, ofc they are more relaxed in their nature now than about 2 years ago since the channel has become a bit more relaxed, but it works really well, just wanted to say I love these kinds of videos :)
this video covered so many topics while still centrally being about sage while ALSO being super interesting and funny the entire time
Hey man, I just wanted to express to you that you've changed a lot of how I think. This is a weird video to put this on, but you've shifted the way I approach food, in particular the way I approach cooking for my family. Suffice it to say, I have been cooking more simple, delicious food because I am more worried about the family being happy and satisfied than I am about preparing an immaculate meal. Thank you for helping me realize that food is food, and "foodtube" necessarily makes food sound more complicated.
Ragusea: more science facts than any other cooking show.
My favorite ragusea era - kinda like the pod, kinda like the videos. Laid back and various topics
Thank you for speaking out on this topic! 👍
I was tripping about seven minutes into this video because the lighting outside makes your hair look very purple. Love the video, by far the most informative and entertaining video I've watched on sage and phytochemicals today.
Adam rocking the Italofro...
I make a fabulous cocktail with brandy, grapefruit juice, honey, club soda, and fresh sage.
Love sage! Especially in stuffing balls served with Sunday roast and beef gravy 🤤
That Hmmmm at the end was absolutely perfect
Sage is used in Saltimbocca, so there's that. Yay sage!!!
Im loving this new phase of Ragusea
try your sage leaves fried in olive oil until crisp - a few seconds in hot oil is enough. Very tasty and pretty garnish.
feels a lil wrong to have a cliffhanger before an ad only for the answer to be 'idk'
I love mint so much that when I was a kid, I ate my mom's mint plant. She didn't like that. lol
Diviners sage, salvia divinorum is a very interesting drug. It is a k-opioid agonist, and it's effects are that of a dissassociative, rather than a classical psychedelic like LSD, DMT, or psilocybin mushrooms. Its effects can certainly be described as "tripping balls," but it's nothing like the classical psychedelics. Although an interesting property it shares with LSD is that its psychoactive ingredients are remarkably potent, active in the microgram ranges. Wowee!
Cheers and good stuff Adam. Hope you're doing well.
I genuinely enjoy your retirement videos. We are so far past b-roll. Pretty soon we're going to see long takes
The evolution critical hit. Love it.
potted herbs on a table for centerpieces sounds lovely! i grow a ton of herbs, although honestly more fr the pollinators and bumblebees and stuff than for me... and yes, they all have lovely flowers
There's so many threads here. Love the education, as always. The story behind warding off spirits is interesting. Did people who keep a lot of it around their house ward off fleas, ticks, mosquitoes that carried "bad humors"? We can only speculate.
There's no doubt these plants can be both nutritious and delicious and the initial framing of the argument for just eating meat resonates quite a bit with me as one of those people who starts dying at (accelerated) speeds when eating various plants. In order of descending death acceleration... Sesame > Peanut > Tree Nut > Gluten > Nightshades > Oats... Eventually I gave up on essentially any plants although I'll have a GF Cupcake at my kids birthday etc. But yeah, the notion that some people tolerate plants much better than others is a great way to frame this, and hilariously, does represent a backslide in adaptations in the evolutionary sense.
I too hate the militant one sized fits all arguments, but people who are really sick, or have auto immune issues do deserve to be offered a plant free diet, and see if it works out for them. Also, if you're really all meat you don't get scurvy, whether that's because you're scavenging vitamin C more due to ketosis, or not competing with sugars for its uptake in the GI tract, is all speculation.
Love your videos and especially the freedom here you have in making you-do-you content. Validates my desire to have followed you in the first place. You're a curious person, and a delightful video essayist.
Unfortunately the one size fits all attitude with the carnivore bros is a really good grift that resonates with insecure young men. These kinds of dudes can make a lot of money from online content
To touch on the "why do we eat toxic things", one of the hypothesis for the ultimate (in evolutionary terms) reason is because they're toxic. That thing about some phytochemicals being antimicrobial? Turns out that still holds true inside the human body, so they can potentially treat your stomach bug or skin infection or whatever. We can actually observe this in nature: In the tropical grasslands of South America there's an animal call the maned wolf. This canid species is notable among it's kin for a very large part of it's diet consisting of plant, not animal, matter. Not just any plant matter, but almost entirely a fruit know as the wolf apple, so named because it's so bitter the maned wolf is the only thing willingly eats it. The reason the maned wolf goes out of its way to eat such a revolting thing is that the "apple" (not a real apple) has powerful antiparasitic properties, & the maned wolf happens to have a problem with parasitic worms.
Fascinating, thank you.
A friend gifted me a box of sage tea he made from his garden and I have been in love with it ever since!
Some guys think they’re so tough from eating meat. They literally just buy it at the store like you can with vegetables. Even hunting with a gun or bow isn’t really tough. Also, being particularly tough isn’t some universal apex
they're not tough - they are afraid of broccoli, my man!
Get a bunch of the leaves and bundle the leaves tightly and let it dry that way, then when it's dry you can burn it in your house and it will clear out mold and allergen particles (well it binds them and you can vacuum them up but it neutralizes the stuff).
I love to see your enthusiasm about sage i had the asme when i started using salvia from mexico
Some lovely clover in your lawn, Adam. Looks great.
Weed people: I recognize some of your big words, Magic Man.
I also love herbs with lovely terpenes.
"We now know that probably isn't true, but still a fun story" - pretty much sums up everything we think we know about food and nutrition at any given point in history
Sage in cooking sounds weird, yet here I am sipping Sage Tea😂
The dried stuff is really tasty. Like he said, with black pepper it makes things taste like breakfast sausage or at least has the same savory flavor profile.
Try lightly frying some fresh sage leafs in butter. Serve over pasta or fish/chicken or such. It tastes soooo good and takes only a couple of minutes to prepare.
Try a little sage in split pea soup.
@@raraavis7782 Yes! I just made a similar comment. It's soooo good.
This sure is a fascinating topic. As a pharmacist I love the perspective from which you illuminate these secondary plant compounds. There is a multitude of different compounds and many appear to have some sort of influence on us to which we adapt, if this influence remains as a selective pressure in the diet for generations. Others like the polyphenols and the flavonoids as examples for products of polyketide and shikimate pathways have already been the subject in previous videos of yours I enjoyed a lot. I am looking forward for more exciting content in the future!
In the meantime I'll take delight in my symbiotic relationship with the lamiaceae by making a fresh pesto!
As an experienced psychonaut, I can easily say that salvia is one of the least pleasant drugs I've ever used. This has also been the very clear majority opinion among others I've discussed it with. I wouldn't suggest it.
I am so here for this era of Ragusea production
1:24 Botanist here. This is pretty dang close. Particularly your pronunciation of the -aceae ending is spot on. Botanists tend to say that family suffix as "ace-ee-ee", just like you do here. The only correct is the first syllable. It's usually pronounced like "lay" with a long A sound. :)
Great video! I learned a lot about plant structure 🌿
the amount of videography put into this one is great
Sage indeed stays very interesting
Thanks to my mom getting into the menopause sage got into the household. Elder collegues of my mom advised her sage since it helped them mitigate effects of the menopause a bit. It was also present in different meds for it.
Now we have dried sage at home for primarily tea but the flavor is getting enjoyed by everyone at home so i can put it into foods now too :)
LOL I love this content Adam, so informative and entertaining!
To answer the last question, I have chia pets. We used in my homewtown in southern Mexico as decorations for Easter. They are mainly Lambs, but you can also see deers, turtles and frogs.
I love this video. Also I LOVE sage. I'm obsessed with cooking with it lately.
I fucking love this content please keep on retiring
I love food so therefore I thoroughly enjoy your food tangent videos.
Lots of love from Cameroon!
Imagine Ragusea’s brother’s POV, your bro goes from quirked up music nerd to millionaire foodtuber Chad in the matter of a few years
Salvia Divinorum is one of the weirdest psychoactive substances, it is quite literally its own category. It's not a psychedelic, it's not a dissociative, it's not a deliriant, it is everything in one, and EXTREMELY powerful, and can be found at a lot of smoke shops.
Retired ragusea vídeos are my favorite, really like this vibe.
I’m amazed how much bigger your tomatoes are than mine up here in NJ.
Man's hittin the terps now 😎
Hey Adam, check out the field of Ethnobotany! A lot of your ideas around helpful plant varietals being kept around potentially because of beneficial effects is a massive focus of that field
Those flowers remind me of an "Orchid Mantis", beautiful creatures, camouflaged like flowers