Happy birthday to us.
That's right.
Who Smarted turned five years old this month.
How exciting.
That's not all.
Who Smarted also reached 25 million downloads.
And that's because of you, our Smarty Pants listeners.
And to celebrate, we want to give you a gift.
What is this gift, you're wondering?
I'm glad you asked.
If you love Who Smarted, I'm sure you've heard us mention our Who Smarted Plus subscription.
You know the one that gives you a brand new bonus episode every week, plus every episode of Who Smarted, trusty trivia and SmartyQ's ad-free.
Not to mention subscribers, directly support Who Smarted so we can keep making the show for many more years to come.
And to show our appreciation to you, we're offering a 50% discount on our annual subscription.
We've never done this before.
Instead of 3999 for a full year of smarting, you can subscribe to Who Smarted Plus for just 1998, a year.
That's right.
Who Smarted Plus is half off.
Quick quiz, smarty pants.
Is $19.98 a year the same as A, $1.67 a month, B, $0.38 a week, or C, a nickel a day?
Did you say all of the above?
You're right.
Just think of all the time you'll save not listening to ads while enjoying subscriber-only special episodes.
That's got to be worth at least five cents a day, right.
Of course, an offer this good can't last forever.
So you must subscribe by November 15th to lock in your 50% off Who Smarted Plus subscription.
Again, that's 50 off our Who Smarted Plus subscription just 1998 for the entire year by November 15th.
To join the celebration, go to our website, whosmarted.com and click birthday subscribe.
This offer is free Only available directly through our website at whosmarted.com.
Don't worry, you can play your subscription on Apple Podcasts, Spotify or any other podcast platform.
But to get the special birthday price you have to go to whosmartedcom and click birthday subscribe in the top menu.
But remember, you only have until November 15th.
So sign up at whosmarted.com today.
It's time for Who Smarted?
Mmm, mmm, that's a lot of raw seafood.
Oh boy, I sure hope I don't get sick.
Oh, I wouldn't worry about that if I were you.
As long as the raw seafood is fresh, it'll be just fine.
And I can attest that Clancy's Clam Bar has the freshest clams.
Phew, good to know.
And you are?
Dr. Spencer Sauerbach, food scientist.
A food scientist?
Sitting at the next table?
What are the odds?
100%.
Right.
But also as a food scientist, that makes you an expert on what's safe to eat.
Exactly.
Bottoms up.
Mm-mm.
Tasty clams.
You might even say clam-tastic.
I would never say that.
Right.
Forgetting that, Dr Sour Milk, I must say, since you are a food scientist who happens to be sitting right next to me, it'd be a shame not to take advantage of that.
For instance, while oysters, clams, and sushi are all safe to eat when they're fresh...
Are there any foods that are not so safe to eat?
Are there any common foods that can poison you?
And how do we know to avoid dangerous foods?
Oh, and are there any foods that can kill you?
The short answer to all of that is yes.
I knew it.
All right, Smarty Pants looks like we're going on a dangerous food fest as we take a tasty whiff of science and history on The Smart Act.
Is it you?
Is it me?
Is it science?
Or history?
Listen up, everyone.
We make smarting.
Lots of fun on Who Smarted?
Okay, smarty pants.
We left Clancy's Clam Bar and now we're at... Um, where are we?
Patty's Pie Emporium.
Ooh, I love pies.
So do I. But some pies...
How about a dark secret?
You don't say.
How would you like a nice rhubarb pie?
Oh, that sounds delightful.
Smarty Pants, have you ever had or heard of a rhubarb pie?
From the looks of it, it's one of the most popular pies here at Patty's Pie Emporium.
Let's dig in.
Well, let me stop you right there, trusty.
As tempting as that pie may be, it may also be dangerous.
Really?
Really.
But people love rhubarb pies.
I love rhubarb pies.
How can a rhubarb pie be dangerous?
Well, that depends.
Depends on what?
On whether there are rhubarb leaves or stalks in the pie.
Hmm, Smarty Pants, what do you think?
Is it better to use rhubarb leaves or rhubarb stalks in a rhubarb pie recipe?
The answer is... Stalks.
Yep.
You might think leaves sound...
Poisonous?
Yep.
The leaves of the beloved summertime pie fruit, rhubarb, contain something called auxetic acid.
If consumed, auxetic acid can lead to vomiting, stomach cramps and, in extreme cases, kidney failure.
Whoa.
Okay, but these pies just have sweet, tangy, delicious stalks in them.
Right?
Of course.
Patty would never use rhubarb leaves.
These pies are safe.
Great.
Of course, there's also oxalic acid in the stalks of rhubarb.
Wait, what?
Relax, trusty.
There's only teeny tiny amounts of oxalic acid in the stalks.
Not enough to pose any risk.
Phew.
You had me going there for a sec.
And speaking of going, we've got lots more scary food stops to make.
Great.
Where are we now, Dr. Sour Milk?
In the woods.
Foraging for mushrooms, of course.
Of course.
It's important to know that some mushrooms are poisonous, while others are totally edible and delicious.
Smarty Pants, which of these is an actual name of a poisonous mushroom?
A... the death cap, B, the skull cap, or C, destroying angels?
The answer is all three.
They're all types of poisonous mushrooms.
A trick question.
I love it.
But what I don't love is how easy it is to confuse poisonous mushrooms for edible mushrooms.
For example, the destroying angels mushroom looks a lot like your classic white button mushroom, as you might find in a cream of mushroom soup.
Except eating one of those bad boys can cause vomiting, diarrhea, kidney failure, and even death.
Yikes!
That's not good.
No.
Another very dangerous mushroom that looks super close to a super tasty, super fancy mushroom is the false morel.
Sounds like the name is warning you.
It sure is.
But out in the woods...
Unfortunately, the false morel looks very close to the regular morel which is often used in French cuisine.
Only the false morel contains a toxic substance called gyromitrin.
Sounds scary.
When gyromitrin breaks down in the body, it becomes monomethylhydrazine.
That sounds even scarier.
It is.
Monomethylhydrazine is actually used in rocket fuel.
Yikes!
I don't want that in my body.
No, you definitely don't.
It can cause really bad neurological symptoms, make your tummy super upset and in some cases, even kill you.
But even more dangerous is the death cap mushroom.
Wait, how can something be more dangerous than that?
Trust me, Trusty, it is.
That's because the death cap's poisons stand up to cooking.
So even if you grill, boil, Or sauté these bad boys.
It won't help.
If eaten, this mushroom can damage cells throughout your body in less than a day.
You'll experience intense abdominal pain vomiting diarrhea, tremendous thirst and lose tons of fluid from your tissues.
These mushrooms can cause damage to your liver and kidneys.
And over 50% of people who've consumed the death cap mushroom die.
Smarty Pants, are you hearing what I'm hearing?
Never, ever, ever eat a wild mushroom that you find in the woods.
Exactly.
Just stick to what you find in the grocery store and you'll be fine.
Good idea.
Let's get out of here.
All righty.
Just follow me through the thicket of trees to my grandma's house.
Your grandma lives in the woods?
She's not a witch, is she?
No, but she is a great cook.
Come on, let's check out the foods in the pantry.
Smells great in here.
What is that?
Granny Sour Milk's fresh, fragrant nutmeg.
Ooh, I love nutmeg, especially in pumpkin pie eggnog potatoes, hot chocolate and even mac and cheese.
What about you, Smarty Pants?
Do you enjoy nutmeg?
Well, while this nutty aromatic spice can be delicious... I know.
It can also be dangerous, right?
Right.
Nutmeg in large quantities can actually be poisonous.
Smarty Pants, true or false?
Having too much nutmeg can make you see things that aren't really there.
The answer is true.
Yes, nutmeg contains something called myristicin which, if you ingest or eat it, can cause hallucinations.
Oh, wow.
There goes my eggnog.
Hold on, trusty.
For nutmeg to be truly poisonous, you need to eat at least 50 grams.
That's a lot of nutmeg.
Most recipes call for half or a quarter of teaspoon of nutmeg.
50 grams is 10 to 12 teaspoons.
Stick to little sprinklings of nutmeg and you'll be fine.
Not to mention, having that much nutmeg wouldn't taste very good.
Moving on, let's talk about another unexpected toxic culprit, stone fruit seeds.
Uh, what's a stone fruit?
Smartypants, do you know?
Is it A, a fruit that grows in rocky soil?
B, a fruit that's hard as a rock?
Or C, fruits like peaches, apricots, plums, or cherries that have big pits in the middle?
If you said C, you're right.
Wait, stone fruits can kill you?
Well, maybe not kill you, but the pits can be dangerous.
See, the pits of stone fruits contain something called amygdalin, a substance that turns into cyanide when broken down by the enzymes in your tummy.
Cyanide?
That's like one of the most poisonous poisons out there.
Yep, it's no joke.
Cyanide poison can cause upset stomach, difficulty breathing and, in severe cases, organ failure and death.
Smarty pants, does that mean we shouldn't eat peaches and plums and cherries?
No, of course not.
First of all, it's just the pits that are poisonous.
And secondly, you need to eat a lot of stone fruit pits to get poisoned.
Accidentally swallowing one or two cherry pits won't harm you.
But just to be safe, just stick to the fruit itself.
Will do.
Dr Sour Milk.
So far, it sounds like all these dangerous foods can be easily avoided by just sticking to what's in the grocery store.
But are there any dangerous foods people eat willingly, even though they know those foods might kill them.
Believe it or not, there are.
And some are even considered rare delicacies.
Whoa.
Whoa.
We'll learn what those are right after this short break and a word from our sponsor.
Who Smarted is brought to you by Squarespace.
Now, you know I'm good about creating new adventures and episodes of Who Smarted, but you don't know that I procrastinate on other stuff, like a website for one of our new projects.
Oops.
When the website builder Squarespace reached out about sponsoring Who Smarted, I decided to test it out.
And now I feel silly for putting off building that website.
Squarespace's Blueprint AI thing literally built me a custom website in minutes.
I just told it a few details about the project and boom, it generated everything.
And everything you need is right there.
I can schedule guest interviews, send email campaigns, even sell merch all from one dashboard.
Now it's your turn to stop procrastinating and start building.
You can use Squarespace to launch that business site or any site that you've been dreaming about but putting off day.
There's no excuse anymore, especially since you can head to squarespacecom smarted for a free trial and when you're ready to launch, you can use code smarted to save 10 on your first purchase of a website or domain.
That's squarespacecom smarted, code smarted.
Now back to who smarted.
All right, where are we now?
Dr sour milk, we're at the restaurant in south korea.
Cool now.
Do you notice something a bit strange on that man's plate over there?
Um, is it just me, or is his meal moving?
It is.
He's eating something called sanagi, a Korean delicacy that presents a unique set of risks.
Basically, sanagi is a small type of octopus called long-arm octopus, or baby octopus.
Don't worry, it's not actually a baby.
It's just a smaller than most octopuses.
In the case of Sanagi, there are no toxins or anything poisonous about its rule.
Oh, okay.
So, what's the big deal?
Well, traditionally, Sanagi is served fresh.
Really fresh.
As in, as soon as it's killed.
With a nice dousing of soy sauce and sesame seeds.
But because the octopus has lots of nerve endings in its tentacles, it continues wiggling around on your plate, even though it's dead.
In fact, they'll continue to wiggle around in your mouth.
And that's the dangerous part.
While not poisonous, the still-moving tentacles can grab at your throat, increasing your risk of choking to death.
Okay, I think I'll just stick to fried calamari.
But Sanagi isn't even the most dangerous of all foods.
There is one food That is definitely the most dangerous food in the world.
A food that, if not prepared by an absolute expert, can kill you almost instantly.
What?
Smartypants, do you know what the most dangerous food in the world is?
I heard a lot of different answers.
Okay, let's find out.
Fugu.
Bless you.
No, no, no, no, no.
Fugu is a type of puffer fish.
It's a delicacy in Japan.
But parts of the fish contain a poison called tetrodotoxin.
It must be very carefully prepared otherwise.
In fact, in Japan, fugu chefs must undergo years of special training before they're legally allowed to prepare it.
Gotcha.
This is definitely a don't-try-this-at-home situation, smarty pants.
The most poisonous parts are the liver, eyes, and skin.
And only the specialty trained chefs know exactly how to slice and prepare the fish to completely avoid these poisonous areas.
So what happens if you eat a poisonous section of the fish?
You start with dizziness, headaches, and nausea.
But if you have enough tetrodotoxin in your system, you become totally paralyzed.
You cannot move or speak, but you're fully conscious the whole time.
Yikes!
After that, you stop breathing and... And people actually eat this?
Yep, like I said, it's a delicacy.
And thrill-seekers like the rush of the potentially fatal food.
But again, only a highly trained chef should prepare it.
In Tokyo Japan, from 1993 to 2006, there were 23 reported cases of fugu poisoning, but only one took place in a restaurant.
Yeah, no fugu for me.
Yeah, I'll just stick to these fresh clams, mussels, and oysters.
Actually, I think I'm going to get a nice safe slice of pizza.
Well done.
A double shout out to Smarty fans Emma and Henry in Corning.
We hear you listen every night at bedtime and love learning new things to share with your parents.
Way to spread the smarting and for being part of our Smarty family.
This episode Dangerous Foods was written by Phil Fugujarmi and voiced by Brad Rhubarb-Rader, Adam Nutmeg-Davis, Kim Danger-Davis and Jerry Colbert.
Technical direction and sound design by Josh Hazardous-Hahn.
Our associate producer is Risky Max Kamaski.
The theme song is by Brian Freshfish Suarez, with lyrics written and performed by Adam Tex-Davis.
Who Smarted was created and produced by Adam Tex-Davis and Jerry Colbert.
This has been an Atomic Audio production.
