Is the liquid from canned foods ok to eat? Opinions on (potentially) illicit 'gear'? (PODCAST E26)

[@crossroads1112]

One thing you didn’t mention, is that chickpea liquid (called aquafaba) is intentionally consumed as a vegan egg replacer in baked goods! Usually better from “no salt added” cans, but it really does whip up just like egg whites, bind just like eggs, etc and generally leaves no noticeable flavor in the resulting dish.

[@someguy2135]

Not just chickpeas. "Aquafaba is an egg replacement usually made from chickpea water. Some people also use soybean water or water from other neutral-tasting beans. Not only is it a healthy alternative to eggs, but it is also vegan-friendly."-Web MD Jun 22, 2021 Other sources mentioned alternatives to chickpeas.

[@lorrie2878]

I wondered if was going to miss that

[@crossroads1112]

@@someguy2135 that’s interesting! I had wondered if other beans would work as well, I wonder why chickpeas seem to be the most frequently used

[@ErebosGR]

"Aquafaba" is packed with indigestible oligosaccharides that produce flatulence, and also anti-nutrients like phytates which inhibit absorption of vitamins and minerals. This is why "aquafaba" is not part of any traditional cuisine, but only a vegan trend.

[@rushinigiri]

@@ErebosGR Whenever someone brings up that anti nutrient shit I have to ask - my blood tests are fine after eating all the phytates I want. If you know so much about nutrition why are you so worried about some unabsorbed nutrients? :)

[@waltermundt]

One more reason to add sugar to canned fruits: osmosis. As you've said, in any aqueous solution, things tend to come to an equilibrium. If a producer were to can fruits in pure water with no sugar, then the sugar in the fruit will leach out, and once the consumer dumps the water they end up with fruit that is much less sweet than it was when it went into the can. If you instead approximate the sugar concentration within the fruit in the canning water, the sugar leaching out will balance with sugar leaching in. Of course, that does mean that if the consumer keeps the water they end up with far more sugar than was in the fruit to start with. Is there a correct answer to be had? I dunno, but even aside from the general human preference for sweetness I imagine this is something any canned fruit manufacturer has to think about.

[@mummer7337]

One more reason, to get that Adam Ragussy

[@justforplaylists]

Interestingly, the USDA recommends not canning in pure honey, but only replacing up to half of the sugar with honey. I'm not sure if that's for health reasons, or consistency, or the honey would draw out too much/little water from the fruit, or some difference between glucose and fructose.

[@TheRealWilliamWhite]

@@justforplaylists Honey is hygroscopic so it pulls water out of the fruit, same as sugar but it might be more, I don't see any reason why it wouldn't be possible to balance it out like sugar syrup.

[@crossroads1112]

Would the sugar leach out or would more water “leach in” to the fruit?

[@TheRealWilliamWhite]

@@crossroads1112 if the sugar concentration is to low sugar will leach out of the fruit into the water and if it's to high sugar from the syrup goes into the fruit.

[@machematix]

The prize was roughly 12 years the average salary (though most people were dirt poor). It was 2 years salary for someone in the army, or 4months pay for the Marshal of France, the highest army rank. In 1803 a 20 Franc coin (one of the most famous ones for coin collectors) was worth 5g of silver. At the time silver was worth 1/15 the price of gold. Using that as a base, the 12000 Francs would be 3kg of silver, or 200g of gold. Now that silver would be worth ~$2000 and the gold ~$10,000 Euro/USD. In the time it took to research this, (use inflation calculators and gold price calculators and find army salaries etc) write all this, edit it twice... Adam's still talking about bean juice 😆

[@KidPrarchord95]

This is not a disrespect to your intelligence, but just to be safe I'd like to advise you that the reply above is a scam.

[@dreadandfun]

Good work man. But the scam comment reply really is annoying. Can you delete that "message me on.." dude

[@dustinbird2090]

@@KidPrarchord95 4 steps. 1.Copy OP's youtube channel link; 2. Navigate to scammers channel; 3. Select report user, select either scam/spam, none of the above, or impersonating others; 4. If impersonating others or none of the above is selected, supply OP's channel link, add a unique note so the bot reads your note as genuine. 5. There is no step five, unless YT bots eventually learn to recognize the scammer bots.

[@dustinbird2090]

@@dreadandfun 4 steps. 1.Copy OP's youtube channel link; 2. Navigate to scammers channel; 3. Select report user, select either scam/spam, none of the above, or impersonating others; 4. If impersonating others or none of the above is selected, supply OP's channel link, add a unique note so the bot reads your note as genuine. 5. There is no step five, unless YT bots eventually learn to recognize the scammer bots.

[@NathanTAK]

Ima be honest man, there's no way this math is good. For how important not starving to death was back then, $10,000 is pigshit.

[@mendopolis]

Love that sign off Adam. “Make good choices” was what my mom always said to my brothers and me whenever we left the house growing up (especially as teenagers and young adults). 😊

[@BrandonSRussell]

So cool to see my question answered! I really appreciate your skill at weaving a detailed and far-reaching narrative. I wasn’t expecting government broadcast policy to factor into the answer, but it made total sense.

[@TheMister123]

Welcome to the club! :-)

[@lorrie2878]

Adam is one of my favorite "cooking" show guys. Articulate, intelligent, off topic, interesting. It doesn't hurt that he is nice. And gorgeous, lol! I have children older than Adam, but I am not dead.

[@ElBameso]

To me Bean Juice is Coffee.

[@PaulMab9]

@@lorrie2878 If your heart is still beating, it can still thump.

[@lorrie2878]

@@ElBameso I have a cat named Bean. Licorice Jelly Bean. Born Easter morning 2022.

[@keithjones5568]

When it comes to beans in particular, I'm wary of anyone who suggests I drain/rinse the can before making chilli. When I do make chilli, it's an all day affair, and that bean juice along with other juices from the meat, peppers, tomatoes, etc that I add all come together to keep it from being too dry, but also help me avoid making a soupy mess. If I drained it all, I'd be adding water anyway, and I'd rather only add things that taste like something to the mix. Also, I live in Arkansas, we make a lot of beans so don't @ me about putting beans in my chilli, Texans I know. But you don't own chilli. You just make a good variety of chilli.

[@joshuaharper372]

As a native Texas (3rd generation if people are counting), I like beans in my chili.

[@grassroot011]

Rinse the beans before putting in the chili pot to get rid of a lot of starch that is bad for a person,, starch turns to sugars and carbs, bad for a person.

[@keithjones5568]

Lots of things are bad for you, lots of things people put in Chilli are bad for you. You haven't changed my mind.

[@keithjones5568]

@@joshuaharper372 I have a dear friend originally from Dallas suburbs with the biggest Texas personality I've ever seen. She really disagrees with beans in chilli lol.

[@Nyx773]

There are pros and cons to draining and rinsing canned beans: - Per Cook's Illustrated website, it reduces the sodium level by 20-25% (if you aren't using no-salt added). - removes natural "thickeners" which then in turn you may have require to add corn starch or whatever (depending upon your need/preference) - reduces the digestive gassy after-effects (polite way of saying less farting) - some people do not like the taste of the liquid I've lived almost my entire life in the Midwest and prefer my chili with beans and beef (no turkey or other rogue meat and definitely no fake meat)

[@markc2643]

One of my best memories of going to my Grandmothers house was eating canned pears she made. They had a pear tree and she'd can the pears every year. The sight of dozen's of mason jars with canned pears in them on a shelf in her basement is burned into my memory.

[@JakeEpooh]

Same here, except it's my mom who canned fruits and vegetables. She did it back in the day to save money along with the whole gardening thing. They stopped with the gardening and canning when watering the garden got so expensive growing your own food stopped saving money. She still puts up the odd flat of raspberries for jam, but that's just because all the kids and grandkids beg for it all year. She's taught my wife the basics though, so the tradition isn't quite dead in our family yet.

[@OffRampTourist]

It was pickled peaches for me. I happily peeled bushels of peaches in the summer knowing she would dole out jars in the winter months.

[@creesenebeker5686]

@@JakeEpooh "when watering the garden got so expensive it no longer saved money." Wow, I feel like an ostrich. Just, wow.

[@mishawilliams4319]

Yes I remember in the back porch of my grandmothers and great-grandmothers kitchen, there was everything that can be canned was canned, pickles onions pig feet

[@lizh1988]

My grandparents had a huge old apple tree in their backyard, two cherry trees and at least one crabapple tree. What I remember most wer the crabapples, preserved in water with sugar and cinnamon. We always had a dish of them at holiday suppers. I'm fairly sure there were pears, too. Grandma didn't like seeing things go to waste, and it was just a part of life back then in their small town.

[@Hathur]

I often just eat plain canned beans, heated.. no recipe, just open can, heat beans. eat it. I can say that draining the liquid and washing the beans first makes it taste a LOT better. The "bean juice" I find is not especially pleasant, if you're just eating plain heated beans. That juice definitely gives it that canned "dog food" flavor. Rinsing it off makes it taste like proper beans.

[@cliftonmcnalley8469]

I agree 100% about the taste of bean juice - I don't like it. I especially do not care for canned pinto beans at all. I prefer the flavor of canned kidney beans, but I rinse them thoroughly and then season and cook 45 minutes to an hour.

[@amiaswolfgang]

ive found that too. i use canned beans to fill enchiladas, and at least draining the bean juice helps with the flavor and texture. my enchiladas hold together better when there isnt so much bean juice

[@JessHull]

Plain Heated Beans. Thats going to be the name of my new Smooth Jazz Group.

[@realkoko-loco]

I eat the beans cold out of the can-water and all! When you’re hungry, it’s all good!

[@Hathur]

@@realkoko-loco Yep I do this sometimes too (I rinse them though, the liquid makes it taste like how dog food smells). Cold canned beans are good.

[@haruki4k]

I love how the podcast gets more intense as it goes since most people leave after finishing the first topic

[@mistertestsubject]

aqua faba has its uses but you MUST remember it is LITERALLY 'bean water' and for any application requiring something not tasting of raw beans you should not use it unless it is meant to be that way for a certain application or can be altered somehow to be unnoticable0. I had a whisky sour made with aqua faba at an industry tasting by a rep and it tasted of bourbon and a can of beans. Which it was. Do Not Do That.

[@scottco1]

Lol

[@lorrie2878]

Hahaha! That sounds disgusting!

[@crossroads1112]

You should try it from the unsalted cans. How to Drink did a video trying out vegan replacements in a whiskey sour and he initially had the same reaction you did to aquafaba until he used aquafaba from an unsalted can of chickpeas which he said did not have the bean-y flavor See about 15 min into this video kzbin.info/www/bejne/fGWqhp6HhZ2GjNE

[@nullvoid3545]

this story is great!

[@seitanbeatsyourmeat666]

I’ve seen recipes for meringue using it, and wondered how in the h-e-double-hockey-sticks would that work?

[@Jaiysful]

I love every single minute of Adam's podcast. Out of all the podcast I listen to, this is more interesting and in a format that's so easy to digest. I used to love, economics, truecrime, tech podcasts. This trumps them all in terms of how the content is researched and delivered. Thank you! Amazing work.

[@1234-z8x]

My mom always used canned peas and pimento in her chicken a la king, and would dump in all the juice in because it really did improve the taste and texture of the sauce

[@A_Casual_NPC]

There's often quite a lot of starch in there which helps bind sauces, kind of the same as adding pasta water

[@mummer7337]

Adam Ragussy

[@1234-z8x]

@@mummer7337 thanks

[@thomasking49]

I’ve mostly moved to the podcast app for listening to these, but I’ll still come back to the videos for the comments 👌

[@TheBachelor916]

Came for the bean juice talk, stayed for the muscle juice talk. Great video.

[@prnzssLuna]

13:30 in Germany (and probably in other countries too), they have to list the weight with and without water in canned goods to see just how much actual food you get. Really good thing imo

[@FishPlinko]

This was an fantastic one! I love the section about the destigmatization on substances, such as steroids or cannabis, and how teaching people ways to use a substances safely, if they so desire to use them, does way less damage than criminalizing or another form of punishment. I recently wrote a short paper on the harmful stigmatization of cannabis for my sociology class, and I touched on a lot of the points you mentioned as well, so that was very cool to see.

[@loke6664]

Agreed, but I think information of safe use is far more important with steroids, using them the wrong way can be very dangerous. Cannabis is really not unless you drive or operate heavy machinery so that part isn't a big problem. Honestly, with steroids and many other drugs I think being forced to take a license where you learn how they work and how to use them safely would probably be the smartest way of handling it, then you could just use your license to buy it. It works with cars after all, but you probably wouldn't need it to be as complicated since you don't need the practical part. With cannabis I don't think that is necessary, just add a "don't drive when high" on the packet if you think people lack common sense.

[@AuntyLaniLee]

When I was a kid, I used to drink the bean juice, carrot juice, any kind of juice from the can. My only problem today after 81 years is the salt content. I eat canned green beans right out of the can as a snack at night to replace carb loaded goodies. Love your channel. My overall favorite is the one about rice!!! OMG, where do you get this stuff?

[@IanZainea1990]

The hammy hand movements while Adam listens to questions deserve a supercut themselves haha. So funny

[@SnakeTheHat]

Adam cooka de meatball

[@robertsyrett1992]

commenting on this thread so I can be notified when said supercut materializes.

[@versetripn6631]

None of what these people do is "hammy". If you watch, it works.

[@IanZainea1990]

@@versetripn6631 do you know what hammy means? Lol

[@girlnextdoorgrooming]

Give an Italian a break, agh? Quit busting his bawls!

[@Etnukat]

Loved the pod! Thanks, Adam. I always love to hear your perspective on things even if I do not personally agree on all of them. Me as a girl living in an all female home, really enjoys listening to some healthy male perspectives to balance out my view sometimes.

[@cekomeko4694]

I would like to know if burned food is unhealthy, or rather how unhealthy

[@sinanaltundal9924]

the black parts are carcinogenic

[@tronapostle1322]

@@sinanaltundal9924 but how carcinogenic? How bad is it for you? Is it like smoking a cigarette or is it much worse?

[@boralb2]

@@sinanaltundal9924 i believe that different things turning black also are different in how bad they are

[@mrdoh450]

Its carbon

[@Apollo-p1l]

Actually having looked at a cancer research website I am wrong, there is no confirmed link to cancer from burnt food.

[@iphail4733]

First housemate of mine as an adult used to have canned fish every night. He'd drain off most of the liquid into the sink and not flush it out and would leave the cans, unwashed on the counter. Not a good smell to wake up to when you are hanging

[@zachmiller9175]

I rinse my beans because there's usually some silty stuff at the bottom and the liquid has a weird texture, never even considered the preservatives, in this country I worry more about what they put in junk food than canned ingredients.

[@DovidM]

If you boil dried chickpeas, the cooking liquid has the same consistency.

[@bananawitchcraft]

I'll use the liquid from black beans, but I find the stuff in pintos to have more of an off-putting mucusy consistency which just grosses me out

[@zachmiller9175]

@@DovidM I'm sure, I didn't imagine it was unnatural in any way, just not what I wanted to dump in my soup.

[@zachmiller9175]

@@bananawitchcraft yeah I usually rinse pintos more than anything else for that reason, everything else just gets a second under the tap a shake and the water dumped out but pintos I'll rinse a second time because the juice is actually a bit weird.

[@ogrim99]

Could it be that the sugar/salt in the canning liquid is there to balance the osmolarity of the surrouning liquid? Otherwise that could maybe impact the texture/flavour of the canned food.

[@Rig0r_M0rtis]

Yes, also the sugar/salt/vinegar prevents botulism.

[@randallthomas5207]

The liquid in the canned beans nd chickpeas, is part of the cooking process. They add the dried beans to the caan, and then add salt water. Then it is sealed and pressure processed. The pressure processing rehydrates and cooks the dried beans pretty much like the beans would cook in a pressure cooker at home. And, the level of vacuum is the same regardless of the amount of headspace.

[@DLLuisMar]

Congratulations you have been selected among my lucky winner's dm to claim your prize now telegram only..👆🗽🏅💓💓

[@amj.composer]

Adam your podcasts are the reason my days aren't bland and uninteresting. Never stop!!

[@fgregerfeaxcwfeffece]

I regularly use the oil from my tuna cans. And I also don't put additional salt in thing I made with canned tuna. Those cans contain like 3 grams of salt. So the rest of the salt in there is definitely enough for one meal. But I didn't think about fat soluble vitamins.

[@lgolem09l]

I never honestly what canned tuna in oil is used for. I always use the one in water for pizza or on a sandwich. What meals require them to be in oil?

[@fgregerfeaxcwfeffece]

@@lgolem09l Well, everything that asks for additional fat. So I usually don't use all of the oil, since it's way too much for most things. Personal examples roughly sorted by frequency Just mixing tuna with rice mashed potatoes tuna salad frying random stuff with tuna And as stated as a general substitute for whatever fat is called for adjacent to tuna usage. For most savory things I am fine with mild tuna flavor. Also I have a dislike for tuna in water for flavor reasons it just tastes too dry. Also I don't care too much for butter as you might have noticed. All a matter of personal preference and logistics consideration.

[@bobbyomari5500]

I think all guys should regularly check their testosterone and hormone levels in general, regardless if you’re body building or not. Back in 2017 (27 years old) I started having severe pain in my head and started gaining weight, got depressed, lost energy, etc. Spent the following 3+ years trying to figure out what was wrong and got put on MANY narcotics for the pain. Found out in 2020 I had a pituitary tumor that turned my testosterone to single digits, which was found due to hormone labs that my pain management doctor decided to check. Two months later had surgery to remove the tumor and all my pain went away. Now I test regularly as I’m on THT and it appears I have to be on it for the rest of my life as my pituitary gland can no longer make its own testosterone. Much of what Adam said is very true as I was put on steroids and many other meds to counteract other meds and it was a big mess. Practically lost 4 years of my life because it took me over a year to get off of pain medications. I even had a morphine pain pump put in to control the pain because it was so severe. Happy to say I’m over a year “sober” even though I was getting everything prescribed legally and not in rehab or anything, but I experienced whatever addicts could experience mixed with chronic pain symptoms that those with bad health experience. That being said, I suggest everyone to get their hormones checked regularly because all you need is lab work that takes 5 minutes to see if anything is “off”. I spent thousands and thousands of dollars and many experimental treatments in hopes to find pain relief and all I really needed to do was check my hormones that waived a MASSIVE red flag for someone my age. I will never forget my pain doctor who said that he has never seen testosterone that low in patients he has that are 80+ years old.

[@DuckDuckGoose13]

Really interesting question. I've never heard anyone say to not eat/use the liquid from canned foods. In fact, I'm almost certain I never toss it out lol. I'm making chili tomorrow and we always use the entire can of beans (juice included). I feel like you'd lose a lot of flavor and thickening power, for lack of a better word, if you threw out the liquid or rinsed the beans.

[@ryoon816]

I believe the vacuum in canned food is more of a side effect of heating the cans under pressure, to be able to get the water above 100C (usually 121C). The air escapes under the heat and is sealed before it cools. Once cooled the vacuum is created in the sealed container - pv=nrt. The higher heat kills off Clostridium botulinum, one of the the organisms responsible for botulism (and also an organism that grows in anaerobic conditions)

[@zeruszephuros5419]

Really happy that you're really and always on the science side - and medical side on support from the scientific evidences! (Also really being sincere and not pressured/forced by sponsorships/money)

[@alexandernordstrom1617]

"Is it safe to consume aquafaba?" "So let me tell you about Napoleon."

[@DLLuisMar]

Congratulations you have been selected among my lucky winner's dm to claim your prize now telegram only..👆🗽🏅💓💓

[@KalebPeters99]

I love Adam's wild tangents. He always ties it back in at the end 😆

[@eliseleonard3477]

The main thing that keeps canned food from spoiling is that you’ve heated it up to the point where all the bacteria are dead, and the slight vacuum that develops on cooling sucks the lid on tight so that no new bugs can get in there.

[@GilgameshGDLK]

More Plates More Dates is such awesome content. Thank you for sharing your stance on this also.

[@LoveBystroem]

I really like how adam recoils from the mic to cover his nose and mouth to breathe in, several times. (Ex 14:08) Or just turns his head to breathe. (Ex: 12:41 ) It looks weird, but as if it is a 100% natural reflec for him. A true radio person reflex. I see your effort and I appreciate it.

[@Craxin01]

One of the reasons they add so much salt is that cooking a product in the can tends to dull flavors. It causes things to break down, which regular cooking does too, but you eat fresh cooked food immediately after cooking where canned food sits for months at a time.

[@DLLuisMar]

Congratulations you have been selected among my lucky winner's dm to claim your prize now telegram only. 👆🗽🏅💓💓

[@ivano42]

9:58 the pressure differential is the same, as long as there's some water. The space is all filled with low pressure water vapor.

[@DLLuisMar]

Congratulations you have been selected among my lucky winner's dm to claim your prize now telegram only 👆🗽🏅💓💓

[@jaredfinucane9319]

You beat me to it. This is correct

[@DrewSchroeder]

You're the only person I could ever listen to talk about canned food/water for an hour 🙃

[@Emmer_]

22:34 rinsing away bean liquid is recommended for people with IBS that follow a low FODMAP (fermentable sugars) diet, and want to reintroduce foods like chickpeas and beans, so you are right!

[@Exiled_Rouge]

This is one of my favorite podcasts. It is terrific.

[@appa609]

13:45 35% void fraction is 65% volume fraction. This is basically equal to random packing density of equal spheres ~63.5%. Compressibility and nonuniform size will tend to increase the volume fraction and the cylindrical boundary condition will tend to decrease it. An fcc or hcp lattice can achieve 74% volume fraction so I bet the chickpeas could have done better if stacked very carefully.

[@TrabberShir]

Based on the little I remember from my university food science course I think some foods are heavily salted before canning to kill certain pathogens in a way that will not trigger toxin production. Sterilizing with low heat in an anaerobic environment can trigger all sort of weird biochemistry.

[@DLLuisMar]

Congratulations you have been selected among my lucky winner's dm to claim your prize now telegram only. 👆🗽🏅💓💓

[@alan2here]

Someone I used to know seemed to have pulled it off re looking like a bodybuilder without steroids, but he's one of a kind. He loves bodyweight exercises and flips and I remember one time when he did a marathon one day, a half marathon the next, and an all day super exhausting parkour session on the third day.

[@AustinHansen]

As a kid, I used to open cans of peaches, drink the liquid out of them, and put the can in the fridge without eating any peaches lol

[@robertschulke1596]

Once upon a time, a war was on, and we were sending our soldiers all the food we could. They needed protein, carbs, and sugars in order to keep fighting. The result was rationing, shortages, hunger. People were literally eating anything they could get. Horses, pigs, possums, squirrels, etc. were all fair game. Eventually, people started canning these meats to preserve them during storage and shipping. The military became interested and of course came up with an acronym: SPAM: Sterilized Processed Assorted Meats. Big money got involved, commercialized it, and the official record got sanitized. If you want to find a trace of it, you’ll have to visit used book stores or old military libraries.

[@oxybrightdark8765]

that spam accronym is almost certainatly a myth

[@robertschulke1596]

@@oxybrightdark8765 it certainly became one after Oscar Mayer started mass producing it in the neat little cans. I’ve read the books (very pre-Internet). You’ll have to dig deep, and don’t expect Google to find it.

[@oxybrightdark8765]

@@robertschulke1596 I don't disagree that they canned meat like that, I'm just not sure that's where the brand name comes from. The burden of proof is on those who claim, so can you nsme the book it is in?

[@robertschulke1596]

@@oxybrightdark8765 it’s been 50 years, and I’m done doing research so others can just say they don’t believe it. It’s out there somewhere. Have fun.

[@TheCarterhcole]

You were close! I'm often surprised that you pronounce difficult chemical names pretty well, because chemical compounds have a different library for their prefixes/root/suffix, and that makes pronunciation hard if you're not clued in Metabisulfite would be pronounced meta-bi-sulfite (with bi pronounced like "bye") Reason being that each component is linked to something about the structure of the molecule. So you pronounce each modifier (meta and bi) for that emphasis such that hearing the word tells a chemist about what the molecule is if we don't know it, and makes it easier to remember after we do Most chemists use "substitutional" naming, which is modifying a known molecule with some prefixes or suffixes. So we pronounce words like a sentence, since each part is giving you information, and you treat each modifier as an independent unit when pronouncing something

[@TheCarterhcole]

The relevant part being that when you chunk out the word, bi is always pronounced "bye" because it's like the prefix meaning 2 But also the word metabisulfite is a bastard child of arcane nomenclature that exists only for historical reasons

[@DLLuisMar]

Congratulations you have been selected among my lucky winner's dm to claim your prize now telegram only. 👆🗽🏅💓💓

[@jaredfinucane9319]

Wait! The pressure differential between the atmosphere and the inside of a can under vacuum is the same regardless of the volume of contents inside. The difference is the contents in the can act as structural support. Vacuum is vacuum. The absence of pressure is vacuum. You can not exceed full vacuum. And the differental would only increase if the outside pressure increases. Maybe I'm wrong. School me if I am. Very interesting episode. Love the heck out of your videos and podcasts Adam ❤️

[@larrywilliams9139]

Speaking of hormones, the phthalates and bpa in the plastic that lines food cans are endocrine disruptors. They are probably the main reason sperm count has declined over 50% in industrialized countries since 1973. The problem was identified long ago, the formulation was changed but the new formulation was just as castrating. Shana Swan has done sterling research on this.

[@sciencetoymaker]

Yeah, I was disappointed that he did not so much as mention that. I like the channel but this episode seemed patchy at best. He also could have mentioned that they used to call it "tinned" food in "tin cans"--really just steel, coated with tin to avoid corrosion. Or that lead solder was used to seal them up to a couple of decades ago and was a significant source of lead ingestion.

[@TheNewLooter]

4:46 since Franc was then under gold standard it's pretty easy to calculate this - a 20 franc coin contained 5.807 grams of pure gold, 600 of them would give almost 3.5kg, which today would be worth roughly 192000 USD

[@JohnHausser]

Suggestion for a future video: cheap vs expensive canned tuna Cheers from San Diego California 🇺🇸

[@PablumMcDump]

Confession: I'll buy Whole Foods tuna because the cans are stronger and the lids don't fold when I'm draining the can pushing with my thumbs, nothing to do with the fish.

[@stupidfish2]

this guy has a clear voice, even real subtitles: its perfect for non-english people or to improve your english. i guess even if he had auto generated subs, they would be almost perfect, very nice!

[@SharpnessSword]

I use the chickpea juice for cookies, oats, oat flour, banana, peanut butter. For some reason the chickpea juice holds it all together to a nice texture

[@oxybrightdark8765]

It's called aquafaba and is usef as an egg substitute, if you didn't know

[@pqrstsma2011]

Aquafaba (the chickpea 'juice') is used in place of eggs in most recipes for vegan mayo that i've seen

[@seitanbeatsyourmeat666]

Does it taste like beans?

[@paige1816]

I've opened many cans of chickpeas and the "aquafaba" smells unpleasant and I often rinse the chickpeas. Doesn't it taste bad when you put it in cookies?

[@emryspaperart]

@@seitanbeatsyourmeat666 if you use chickpeas in salted water, usually yeah. unsalted water though you don't notice it

[@terubokmasin3247]

That last topic was totally unexpected but very interesting. I may not have the opportunity to visit the states at all so stories of how things work or otherwise there always intrigue me. I came for the food and stayed for the stories. Thanks, Adam!

[@rachelle2227]

Bean juice can be whipped up in a similar way to egg whites. I’ve whipped up bean juice (from beans that were dry), and gave the foam to my baby to play with. She loved it!

[@NewGoldStandard]

I've been making your pizza recipe forever... I had no idea how entertaining your Q&A podcasts were! This is great. Thank you. Edit - And truly informative! Again, thank you.

[@WelshPortato]

Was cooking in Bavaria last week and was very surprised when I opened up a can of chickpeas to find no water! They were all vacuum packed, I had nothing to drink! Hope you're well adam xx

[@WelshPortato]

I imagine this is a coincidence, but the maximum density of packed spheres is 64%... interesting that the chickpea experiment has a similar number, although I imagine weight vs. volume spoils this.

[@Lorentari]

12000 Francs was about - the yearly salary of a general in Napoleon's Army (before taxes, if there were any) - 7-8 years of salary for a solider of the rank Lieutenant or below (again... before taxes if there were any) - A French pound (12 oz NOT 16 oz) of beef was generally 0.25 Francs - A bottle of Burgundy wine at at hotel was 2 Francs - A coach from Paris to Bordeaux (550 km) (including hotels) was 50-60 Francs. Today beef is probably WAY cheaper to produce (and my estimate will therefore be too low), but based on today's price for beef, 12000 Franc would have the buying power of at least $240.000

[@IanZainea1990]

9:27 interesting, I wouldn't say that potting to the corked bottle is theft. But I could definitely see him being influenced by that and trying to figure out a way to make it transportable. A layer of fat won't hold up well in carts and bags I don't think.

[@youseftm7336]

Especially not in the deserts of Egypt and the levant

[@dianet1659]

Yes. Megadosing on Vitamin C works. When done properly it 'flushes' the cold out with the increased bowel movement.

[@JHenryEden]

It took Adam roughly 15 minutes to answer a question and went over the world to crescendo with what ahmed wanted to know.

[@Nyx773]

Rambling. He's enjoying the sound of his own voice.

[@FutureCommentary1]

@@Nyx773 :) I was just reading the comments because that's where the real stuff is - podcast too long for me. I found your comment funny because I agree (and I am a total fan of Adam)

[@JHenryEden]

@@Nyx773 i am not saying he's stupid, but he could just say "oh yeah its water and some loose nutrients or residue from the beans" instead he speaks about the napoleonic war and the invention of canning. not that i didnt learn anything from it but it borders on rude to ignore a genuine question like that as if it has no relevance to you speaking. so yeah: it does seem like speaking for the sake of speaking came first (even if well-researched) but not to answer a question.

[@Nyx773]

@@FutureCommentary1 I'm a fan of Adam's recipes and his science videos that have experts (which seems to be rare these days). His podcasts could be just 20 minutes long. I'm concerned that his ego is getting too big and that the quality will decline as a result.

[@Nyx773]

@@RyanGaryLeTomo Let me give you an analogy. I'll compare rambling to fruit. There are lots of causes of rambling and there are different types of fruit. You are comparing apples to oranges. Adam is not rambling due to nerves, insecurity, etc. He is reading off of a script that he wrote. What makes it worse (and I agree with @JHenryEden in that it is rude) is that Adam never really answered Ahmed's question and instead he went off on a 🐂💩 tangent (and this seems to happen quite often with many of his podcasts). and yes Grukus, I do skip around but more often than not do I find the answers to most of the questions posed. I really miss the old Adam that was more journalistic instead of whatever this is. Combined with some of his videos being outright ads .... I wish him the best, but I really think he is doing himself a disservice. I predict a crash and burn (how's that for a rambling?)

[@dougb70]

you rinse beans to get rid of the thickening agents (corn starch, xanthan gum, etc.). They are just there to increase the price of the item by making you pay bean prices for cheap additives. Granted some people don't like to add those things to their soups, so they use the bean juice. Some people don't need the thickening agents in their final product, so they rinse them (beans on your salad or quesadilla for example). Personally, I prefer to control the amount of thickening agents in a recipe, so I rinse everything and add more premium emulsifiers.

[@skyhawk_4526]

Well I just learned the answer to a question I've always wondered: I never knew why the WWF (World Wrestling Federation) became the WWE. Now I know it was over a lawsuit from a wildlife organization. The more you know.

[@danielspoon1234]

funnily enough we had a WWF sticker on our car and we used to watch a lot of Discovery so I figured this out as a kid by asking my mum as she was a wrestling fan at the time

[@samuelbrown9665]

Something about the less edited style of these podcasts: leaving in the pauses ect., is really enticing to me. I can’t tell why, but I like your work, Adam!

[@Great_Olaf5]

I don't take vitamin C when I've got a cold to fix the cold, I take it to manage the symptoms. If I pop 500 mg of vitamin c every hour or so, I find myself with a lot less post nasal drip and sniffling, and I want to save my liver for my old age when I might be taking drugs I need to stay alive, rather than symptom management now in my 20s.

[@sr2291]

Take Claratin Redi-Tabs.

[@Great_Olaf5]

@@sr2291... Why? I have something that works, and that's still medicine, IE eventually processed by my liver.

[@donttalkaboutmymomsyo]

Damn, 500mg every hour or so? Sheesh man thats pretty rad

[@seitanbeatsyourmeat666]

I recently learned: “Regular intake of vitamin C pills over time may quicken the thickening of artery walls, a condition known as atherosclerosis, according to USC Keck School of Medicine researchers.” I’d link stuff, but it’d be removed. Feel free to Google it though Your best bet is to squeeze actual oranges, and just drink that or eat an orange. You really only need 1 orange a day to be 100%… I’d skip the premade orange juice, it’s really just the pills in liquid form

[@Nyx773]

Bodies only absorb so much. What you are actually doing is making expensive urine. Maybe you are saving your liver? But what are you doing to your kidneys?

[@MatsJPB]

I generally always add all the contens of the can (if it's a dish where I'm okay with added liquid), I just make sure to wait untill after I've added everything before I add any extra salt. If I use a lot of cans (I like doing slap up stews where I just add a bunch of cans and some fresh stew meat and let it simmer) I usually dont' have to add any salt at all. I might even have to add more fresh stuff like potatoes or carrots to bring the salt level down a bit.

[@5naxalotl]

i have noticed that people are deeply confused by the difference between the toxins that wet heat destroys in legumes (a problem), and the indigestible carbohydrates (not actually a problem, but white people are traditionally terrified of "gassy" food, often because they never eat vegetables). this information is so hard to come by, that endless writers tell you to discard bean water without being able to clearly explain why. i think this confusion is a huge part of the explanation, but as usual Adam is really good at finding really hard-to-find science and explaining it properly it might be emphasised that all canned food is heated to sterility, so oxygen is a minor problem (mild rancidity vs organisms) but it makes obvious commercial sense to simply fill the can to the top side note, vitamin C is a far better anti-oxidant than random food acids chemical pronunciation groups the letters into the chemical components. so it's META-BI-SULFITE, but a non chemistry word like meta-bolism isn't pronounced like its etymological components. and fwiw you can easily spot non-science people by the way they guess at the groupings in a chemical name and just imo, art investment is dodgy as hell. it leverages FOMO with famous examples, but most art doesn't appreciate in value, and the market is held aloft very tenuously by hype. note that someone selling art shares makes money even if their customers don't, and they also benefit if there's an irrational bubble

[@DLLuisMar]

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[@hitmusicworldwide]

One complication that comes to mind is bottled food and canned food is heavier than desiccated dried food such as dried biscuits flour etc and dried meats and dried vegetables for that matter. Also dried fruits vegetables meats carbohydrates etc or easier to snack on as you march. is the salt on the outside of the carcass and not penetrating that much inside as its purpose is to desiccate the meat? And of course if you're marching all day and fighting battles sweating etc electrolytes are just as necessary as vitamins.

[@tylerrose4416]

Listened to this on Spotify, but came here to comment since I really do enjoy these. I don’t think people realize that the majority of famous people with decent physiques… just aren’t natural. And then that gets pushed on us as “healthy” when actors need to shoot gallons of drugs and crash diet like crazy so they can look shredded for a shoot. I had to explain to a coworker that liverking is indeed…. Not natural.

[@TheErikjsm]

yupp its litteraly their job to look like that, sure if everybody had the time to work out for 5 6 hours every day you might achive some similar results

[@ErebosGR]

@@TheErikjsm "Working out for 5-6 hours every day" is not enough though. That's the issue. Actors dehydrate themselves and/or fast for up to 3 days before doing a topless scene for a movie/TV episode, as contractually obligated, so they can look as lean as possible. And they don't do it happily. That's why some, like Henry Cavill, have begun to speak up about it.

[@patrickstrasser-mikhail6873]

Sugar: A tasty ripe peach is perfectly juicy, but impossible to can, disintegrates while cooking. Therefore peaches for canning are picked unripe and unsweet, but still firm enough to survive handling and cooking. To compensate for the missing fruit sweetness sugar is added. Osmosis helps in the process, but actually canned peaches without added sugar would be inedible. Never try to compare fresh ripe peaches from the tree/farm/market with canned ones, two very different products.

[@ConnerADavis]

Regarding what actual strong men look like, if anyone wants a visual reference an excellent place to start is searching Caber Toss videos. Caber toss is a highland game that is effectively competitive telephone pole throwing.

[@Steven_Edwards]

I am glad you called out the nomenclature difference between TRT and Gear. TRT is legal and easy to get... Going 'on cycle' with Gear can be a pain in the ass and illicit normally and as you said, you still need to do the work if you want to even look like Thor. Love to hear you shout out to Derrick, I love his stuff, his stuff helped me a lot with chronic pain and inflammation.

[@robertschulke1596]

Worst for me is rinsing all the flavor out of the food, then boiling it and rinsing it more. I still hate the non-taste of canned peas and carrots boiled and rinsed until it’s a pulp with no recognizable flavor.

[@seitanbeatsyourmeat666]

Amen. It’s a waste of calories

[@DLLuisMar]

Congratulations you have been selected among my lucky winner's dm to claim your prize now telegram only 👆🗽🏅💓💓

[@kd1s]

I found out little mason jars are great for making sous vide creme brule. However make sure to caramelize the sugar as soon as they come out of the bath. Otherwise thermal failurev happens.

[@janetmackinnon3411]

Canning liquid can make a good soup--add a starchy vegetable like potatoes, which need salt, and you're winning.

[@AirSnipers96]

Gas is absolutely why I rinse the beans. I find it does help (so does cooking them for a long time) but I add flavor back in with a broth (homemade chicken/vegetable).

[@Cymricus]

some of the weirdest dry things i’ve seen are bacon (which apparently tastes good, but is really expensive), and the “american” canned burger. both of these are wrapped in a waxy-looking paper. i saw them on emmyeats, but never have tried them myself

[@DLLuisMar]

Congratulations you have been selected among my lucky winner's dm to claim your prize now telegram only. 👆🗽🏅💓💓

[@RumHam5570]

17:33 halal spam and tinned meats (corned beef, halal Vienna sausage) are very popular in the Middle East. Check out those aisles in Arabic food stores if you get a chance.

[@elizabethmcglothlin5406]

There are many legit medical uses of steroids. I was heavily dosed for chemo. The side effects are still an issue, though. At 5 feet tall, I ballooned to 180 lbs. I've been losing weight--slowly--for 5 years (Yay, still alive!) but it's a journey I'd rather not have taken. There was also an absolute assault of antihistamines. Not much fun.

[@ahmedkabi5388]

this going to be my favorite episode for now , i hop you keep making more . thanks

[@JustOneAsbesto]

Woah. I did not know canning was invented before pasteurization (I mean, it is obviously pasteurization, but before Louie did his Pasteur stuff). That is bonkers.

[@pqrstsma2011]

i thought canning came about during (or shortly after) WW2.... but then, people have been pickling stuff and storing them in earthenware and glass bottles for centuries before that

[@JustOneAsbesto]

@@pqrstsma2011 Right, but pickling is using salt and acid to limit the growth of harmful bacteria. Cooking something in a can to kill the bacteria and sealing it to prevent oxygen and bacteria from getting back in *before you even have germ theory* is REALLY remarkable.

[@mummer7337]

Canning at home wasn't possible until the early 1900s, long after pasteurization was known.

[@JustOneAsbesto]

@@mummer7337 And that's relevant why?? As mentioned in the video, canning was invented to provision an army. Not something you'd do in a home kitchen.

[@pqrstsma2011]

@@JustOneAsbesto understood 👍

[@itsamindgame9198]

The pressure differential between the inside of ANY evacuated can and the outside air is going to be close to 15psi.

[@DenisSadomowski]

I think the bigger problem with steroid-driven body building is that it promotes an unrealistic and unhealthy body image. Most men are afraid of being seen as 'skinny' - actually they'd rather be overweight. Could it be part of the reason why male obesity is more prevalent than female?

[@JohnEZang]

Discarding of the liquid also depends on its application. If you're using it on something fresh like salad you probably don't want goop in your salad, also the type of bean is a consideration. I find things like black beans have a muddiness to them in the can, whereas chickpeas not so much. The bean juice is necessary in most soups, chili, stews and things like pasta fagioli. The best part of using dried beans in your cooking is what it imparts on the final dish while it cooks with the rest of the ingredients.

[@lolkillermoon]

Day 60 of reminding Adam that the vinegar leg is on the right

[@marcodetta]

I'm super late to the topic, but I was wondering, could it be that when opening the can the liquid touches the outside and that could be full of bacteria? So that's why some people recomment to throw it out??

[@emilemathiasfeddersen4983]

Hey Adam! Can you, perhaps, elaborate upon intermittent fasting (or fasting in general) in regard to the supposed health benefits emerging in various studies nowadays?

[@Hawaiian_Shirt_guy]

dude, if you did an episode entitled "cooking with cannab, in which you outline the food science around decarboxylating, extracting, and producing cannabis edibles, it would be massive, given how mainstream your channel is.

[@ShamelessJames]

i think we should just divide sports like we do drag racing. stock and super stock. one for tested one for PED monsters. i think roided out baseball where they hit massive crack homeruns and stuff way more often would be super fun to watch.

[@gk6993]

Hey Adam, I take Testosterone regularly and other hormones. I had a Pituitary gland tumor that had to be removed. I know the regular red tape to get the stuff. And under the constant monitoring by an Endocrinologist.

[@pqrstsma2011]

i've lived in NC for the past (almost) 3 years, and was already surprised by the number of 'Hemp' shops in the vicinity when i first moved here; and i now find quite amusing the exploding popularity of Delta 8 over the past few months.... i am in support of decriminalizing cannabis possession nationwide (maybe even worldwide), but i think we should wait for more research before claiming THC and CBD are the miracle cures for everything and the solution to all our problems

[@DJ-bq8ng]

I think most cannabis users would agree- except where it’s used as an argument against decriminalization. The alternative medicine industry does not stop at cannabis derivatives.

[@TheMimiSard]

I use the "bean juice" when I make taco/nacho filling chilli. Canned red kidney beans, juice included, partially mash the beans, on top of some sautéed onions, a packet of "Mexican Seasoning", a can of diced tomatoes, a can of mashed Nutmeat, and serve that on corn chips, topped with cheese and salad. I also use the corn water in canned corn kernels when I make chicken soup, because my usual soup recipe is a chicken, corn and potato soup, so corn water is corn flavour. When it comes to canned fruit, canning syrup goes in my big batch tea. Because it is sweet and fruity. It is like making a pie filling by thickening canned fruit with cornstarch. That means thickening the syrup, because the syrup is sweet and fruity.

[@TheMimiSard]

There is also Turkey Spam, though I would not be surprised if Muslims avoid that too out of haram concerns.

[@TheMimiSard]

There is really a guy with "Bumstead" as his surname"? Back in my childhood, I named my first Space Lego man (yellow Futuron) "Jerry Bumstead", which I revised later as a pseudonym because I did not believe that could be a legal name (FYI, Jerry's birth name is Anthony Jared Beneton). I am now taught that my character "Can't Happen Name" *can happen*.

[@loganmyall660]

Mr. Ragusea, a video about peanut butter cookies would be so much appreciated. I flip flop between what kind of texture I want out of them and alas I am not a great baker.

[@xINVISIGOTHx]

i just made 4 pancakes with pancake mix that expired 2 years ago and i ate 3 of them. Am I gonna be ok?

[@rushinigiri]

Who talks about "canned foods liquid" for 30 minutes without mentioning aquafaba lol

[@DLLuisMar]

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[@Pharren88]

The use of site enhancement oils is often used just a little by professional bodybuilders in order to even out imbalances between right and left side of the same muscles.

[@DLLuisMar]

Congratulations you have been selected among my lucky winner's dm to claim your prize now telegram only. 👆🗽🏅💓💓

[@gregmark1688]

As for GI Joe, it's worth noting that the action figure was released in 1964 - just at the beginning of the Viet Nam invasion, and they were especially being pushed very heavily in the late '60s and early 70s, when the draft and the "war" had driven the popularity of the armed forces to an all-time low. The later push in the 80s was probably more due to Reagan, both his deregulation of television as well as his deep contacts with Hollywood. PS: "Sclerotic", is it? Nice. :D

[@DLLuisMar]

Congratulations you have been selected among my lucky winner's dm to claim your prize now telegram only. 👆🗽🏅💓💓

[@evelynbaron66]

The masterworks promo you did interested me. When my parents died they had accumulated at auction several very interesting paintings with not entirely reliable provenance and I had a lot of help from a guy who represented Phillips (sort of the 3rd leg of Sothebys, Christies etc. since amalgamated with another company). His attitude to purchasing works of art as an investment was; don't. Unless you love it and want to live with it. This situation is entirely different and I'm intrigued. Tx Adam!

[@vanden42]

I made the mistake of playing a drinking game; each time Adam touches his nose . . . .

[@youseftm7336]

Do it with slavoj zizek next

[@themopdontstop]

When I make chili beans, I use the bean water as my base for the...sauce? what would you call it? all i know is that i dump it into a pot, boil it, add tomato sauce, cumin, other spices blah blah blah and then it makes decent chili

[@CHoustonify]

Adam, I'm disappointed. You concluded that bean juice is safe right after telling us that it's full of illegal saccharides. I demand a retraction.

[@Peter..Griffin]

Hmmm... i agree... shallow and pedantic.

[@unofficialmajima617]

@@Peter..Griffin edgy, did you just figure out what those words mean?

[@Peter..Griffin]

@@unofficialmajima617 perhaps...

[@Ghoop3]

@@Peter..Griffin lmao

[@zeruty]

Ohh Ligo, you so crazy

[@Whimspiration]

Fennel-family plants, especially asafoetida, help the body digest the ogliosacoharides that cause flatulence.