July 2, 2025 • 29 mins
Anita shares the story of why she’s hated Vegemite for years, and Amanda, determined to give Vegemite a fair go, puts her to the test with a proper Aussie-style tasting: warm sourdough, butter, and a thin smear. From there, we talk about the surprising PR campaign that launched kale into superfood status, the long-standing spinach myth caused by a decimal point error, and how margarine, eggs, and even the concept of breakfast have all been caught up in decades of health confusion and marketing spin. And yes, we're sorry to say that cockroach milk makes an appearance too.
The Double A Chattery podcast is for general informational purposes only and does not constitute professional health care services, including the giving of medical advice. No doctor/patient relationship is formed and this podcast is no substitute for professional psychological or other medical advice, diagnosis or treatment. The use of information in this podcast is at the listener’s own risk. Listeners should seek the help of their health care professionals for any medical conditions.
See omnystudio.com/listener for privacy information.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
This podcast is for general information only and should not
be taken as psychological advice. Listeners should consult with their
healthcare professionals for specific medical advice.
Speaker 2 (00:26):
Well. Hello, I'm Amanda.
Speaker 1 (00:27):
Kella and I'm Anita McGregor, and welcome to Double A Chattery.
Speaker 2 (00:31):
We had dinner together the other night and you ate
something that you liked that I didn't know if you would.
Speaker 1 (00:41):
Well, I thought I wouldn't like it because the name
of the dish was Roman vegemite.
Speaker 2 (00:49):
In a beautiful, high end restaurant and it what.
Speaker 1 (00:52):
A fantastic meal and so and I'm you know, I'm
okay at trying new foods, but vegemite is not on
my list foods to go and try it. No, but
the waiter did say, because I said, is there vegemite
in this? And he was like no. It was an
anchovy and on rye bread with some beautiful butter and
(01:14):
some lemon slices and.
Speaker 2 (01:16):
It was delicious. It was delicious and as an Australian
I can vouch that it did taste like vegemite. And you,
when we're in the restaurant, told me why you didn't
like vegemite? How long have you lived in.
Speaker 1 (01:29):
Australia now nineteen years.
Speaker 2 (01:32):
Nineteen years, and you've adopted many Australian things, apart from
the word reckon, which you don't like. I don't like
I do. But vegemite you've always said, I don't like it,
don't like it, don't like it. And I didn't know
why until you told me about the only time you tried.
Speaker 1 (01:47):
It well, and it wasn't my choice to try it,
which was part of it. But the bigger part is
that when Emmat and I went to go and do
our introductory diving instruction, and it was a week in
cans for a few days doing pool work, and then
it was on a liver board for the three or
four days at the end, and we did our first
(02:09):
kind of open water dives and on this cheap and
cheerful dive place, they said if you dive under eighteen meters,
so we were pretty well cleared to go and dive
to eighteen meters, but anything deeper than that that there
(02:29):
would be a consequence for us. And I remember I
was diving and that day and I went down to
something like eighteen point six or something like that, realized
on my little dive computer that i'd gone a little
bit deeper and we came up and at the end
of the dive, the dive master looked at my dive
(02:52):
computer and went, oh, yeah, you went under eighteen meters
And I was like, yep, And I thought that this
was just all in fun. But actually the consequence is
that I had to have a big, heaping teaspoon of vegemia.
Speaker 2 (03:09):
See that makes me feel sick. Yeah, were you the
only foreign people there? Like Australians would have hated that too,
wouldn't they.
Speaker 1 (03:15):
No, there was, there was, you know, people from all over,
but I think I was probably one of the only
ones that oh yuck. Yeah, yeah, that's so.
Speaker 2 (03:23):
You had a whole heaped teaspoon yeap of vegemie. It's
not designed to be eaten like that.
Speaker 1 (03:29):
It was foul.
Speaker 2 (03:30):
I suddenly understand why you don't like it. That would
have tasted like engine oil.
Speaker 1 (03:35):
Oh it was. The taste didn't leave me for days.
I figured like it was just it was awful. And
in fact, this morning I saw you putting it in
your mouth and you were using it on an ulsa.
Speaker 2 (03:51):
We've got some in here and and it blocks up.
It's so stringent. Is that the word that it heals
a mouth also, which I've got and it is probably
in but also I love the taste.
Speaker 1 (04:00):
Oh well, I need this is accellent?
Speaker 2 (04:05):
This excellent. I don't have a hammer.
Speaker 1 (04:07):
Oil which finger were?
Speaker 2 (04:10):
You very graciously have let me experiment with you, because
I think no one would have liked vegemite under those circumstances,
And you don't have to like it, but I'd like
you to try it as a normal person would eat it.
So we've got a slice of sourdough in front of you.
It's been made a few minutes ago, so it's not
an you need it really on a really warm piece
(04:31):
of toast, butter and vegemite, and that's a relatively thin
smear of vegemite. That's how most people would eat it.
Are you prepared?
Speaker 1 (04:42):
I'm doing this for you, Amanda, but also from my
friend Elizabeth, who when she travels, she brings vegemite with
her because she wants that thin smear of vegiemate on
a piece of it.
Speaker 2 (04:57):
Would make us so happy. If you could join our club, okay,
next week, human flesh, I would look forward to that
in a different way than there's I think.
Speaker 1 (05:08):
Okay, I'm just gonna.
Speaker 2 (05:09):
Bite in through the front bit, so you're not taking
all crust.
Speaker 1 (05:20):
I haven't died. It's a little salty good, salty good salty.
I would actually have that amounta.
Speaker 2 (05:29):
I feel like crying. How pathetic is that? I can't
tell you how that makes me feel, because it's one
thing to not like it, but to not have had
it in the proper way. I didn't realize that.
Speaker 1 (05:43):
Ah, I don't know that I would figure it out
like regularly have it as part of my mourning. But
it's it's not bad like, it's kind of an it's
a strange salty taste like there is like when you
say a stringent with the saltiness. I think, yeah, that's
how I would describe it.
Speaker 2 (06:04):
So does your grandson have this on toast? Is he is?
His family give him vegemite? Does Connor eat vegemite?
Speaker 1 (06:10):
I don't think he does. I don't think tired does either.
Speaker 2 (06:13):
Hmmmm, Well maybe you could re introduce this to his diet.
Speaker 1 (06:17):
We will see.
Speaker 2 (06:18):
Okay, well, what an amazing thing.
Speaker 1 (06:20):
I'll put this over you here.
Speaker 2 (06:21):
Okay, all right, so you've only had one bite, you're
not tempted to have more? Maybe after okay, okay, well
we thought one of the things we look at today
is is some of the myths we hear about food.
(06:42):
Because I heard this, because you know, vegemite good for you,
good for your bones, et cetera. I think I just
made that up.
Speaker 1 (06:49):
I think didn't it come from the from the wartime
where it was it had all these vitamins and minerals
in it, and it was the left over of some
production of something, and so they actually started selling. If
there's something on the there's something on them.
Speaker 2 (07:06):
So it was sort of a byproduct. My eyes can't
read the jar.
Speaker 1 (07:10):
Do you want me to try? Yeah?
Speaker 2 (07:11):
Okay, won't you show now? I've got supervisions since you've
had that. What's that saying?
Speaker 1 (07:18):
Oh? Lord exactly?
Speaker 2 (07:22):
You have to be under six to be able to
read it.
Speaker 1 (07:24):
It doesn't have the story on it.
Speaker 2 (07:25):
Not the story, But does it tell you why it's
good for you?
Speaker 1 (07:28):
Oh? It's got B one, B two, B three and
full eight in it. Good things, good things, good things things.
But there is a history to it though.
Speaker 2 (07:38):
Yeah, And I think you're right. I think it was
a byproduct of time manufacturer something like that. The but
you know, the story of Kale I found very interesting,
you know, how kale is the new superfood. It's everywhere,
It's in everything.
Speaker 1 (07:54):
I've never really taken to it, have you not? Really?
Speaker 2 (07:56):
If I if I'm at a restaurant and there's a
cow salad, I quite like, but I'd never make it
at home because it's kind of.
Speaker 1 (08:02):
Chewy, isn't it?
Speaker 2 (08:03):
Well kale? In twenty thirteen, a PR company started a
fake company called the American Kale Association. This is all PR,
and they got a holid of celebrities. Beyonce was one
to endorse kale. Until then, kale had only been used
by Pizza Hut as decoration for its salad bar, not
(08:25):
to be eaten.
Speaker 1 (08:26):
Because it never goes bound, like it'll stay in my
fridge for one hundred It's.
Speaker 2 (08:30):
Stay firm for one hundred years, unlike Parsley and things
like that.
Speaker 1 (08:35):
Thinking about, you know, Beyonce with a bag of kale
going I endorsed this, I'd so weird.
Speaker 2 (08:40):
I don't know if it was that blind. I endorse
this if you like kale, put a ring on it
from married, if you love it so much. But this
TikToker that I saw and maybe this is a furfee,
I don't know, but he said that in fact, kale
is a hyper accumulator of pestis and metals. It can
(09:01):
give you kidney stones. You know, I'm not saying it
does give you kidney stones. It has a certain sugarnate
that can't be broken down, and a certain level of
forever chemicals. So rather than it's not particularly a superfood,
but a pr machine has made it so.
Speaker 1 (09:17):
Super chemical food.
Speaker 2 (09:19):
Yeah, yeah, it wasn't spinach a similar story?
Speaker 1 (09:22):
Yeah, well, the whole idea with spinach is that it
was it was about Popeye. Did you see the little
Popeye cartoons when you were a kid.
Speaker 2 (09:31):
Of course, I'm strong to the finished because it's miss Spinach.
Ironically that the top part of his arm, his bicem
was very skinny, and he just had really weird forearms.
But no one questioned it.
Speaker 1 (09:44):
No, and it was just and he would, I don't know,
he would always get in Was it brutus brutus fighting
over olive oil? Yeah? Fighting oil?
Speaker 2 (09:54):
As an adult, do I realize how funny that name is?
Speaker 1 (09:57):
Spinach olive oil? You just need some coralic lovely.
Speaker 2 (10:02):
But the part of that, i'd heard the story that
that was because the spinach growers post war needed a boost.
But also they're saying here that the story began in
eighteen seventy a German chemist was measuring the amount of
iron in different types of leafy vegetables, and according to
the legend which some dispute, he was writing the iron
content of spinach down in a notebook and he got
(10:23):
the decimal point wrong. He wrote thirty five milligrams instead
of three point five milligrams per one hundred grams serve
of spinach. So even though the error was found and
corrected later on, it was seen very early as is
incredibly healthy iron enriched food.
Speaker 1 (10:43):
Are you trying to tell me a Maunda that I
have eaten one thousand thousand spinach salads to no avowl?
Speaker 2 (10:50):
Well, I think it's how your forearms going. I think
it's still good for you. But the myth was created
for spinach providers, growers, and also the mats was wrong.
But also you buy a you know, an enormous bag
of spinach and cook it down to final shred.
Speaker 1 (11:11):
Yeah, yeah it can be. It can fill your car.
Speaker 2 (11:14):
Yeah, you can fill your car and then sitting your crisp.
Speaker 1 (11:17):
But and then you chuck it out and then yeah,
pretty well, that's the whole that's the whole life cycle
of spinach right there. And you know, it's it's interesting
you talk about just having that decimal place out, because
that was actually what happened. Do you remember a few
years ago there was this big scare everybody get rid
of that those black plastic cooking implements that.
Speaker 2 (11:39):
You have the kitchen utensils. Yes, yes, apparently they was
supposed to be casinogenic or something.
Speaker 1 (11:44):
Absolutely, and I certainly, you know, made a move to
you know, silicon based ones and stuff, and because and
you'd actually I know that when I would be cooking something,
and especially with the flipper, if the pan was really hot,
you could actually see that the plastic was kind.
Speaker 2 (12:02):
Of melting and going into your food, going into yours,
just the way I like it.
Speaker 1 (12:06):
But the so part of this whole thing was that
the authors made a mistake in their calculations in their research,
and they were by a factor of ten as well,
and so it actually meant that the level of toxic
chemicals was well under the daily safety limits that were
really been exposed to. So and in fact, the authors,
(12:30):
the researchers apologized, and you know, once they realized their error, but.
Speaker 2 (12:34):
The damage was done if you were in the business
of making those utensils.
Speaker 1 (12:37):
It's the you know, I think one of the worst
statistical issues in recent history was that whole thing about
autism where the guy said that there was the link
between autism and vaccinations, and that even though the author
repeatedly has said, no, that's actually there. What there was
(12:59):
no length there was that it has created like no
small number of conspiracy theorists so much in you that
and you know, they were just saying recently about the
outbreak of measles in the States and they haven't had
measles for you know, decades.
Speaker 2 (13:19):
And measles is a deadly disease for children. Yeah, and
yet here we are because of the anti vaxes and
with RFK Jr. As their counterpart is a health minister.
He's the one who's also reinstated the idea that the
vaccines are linked to autism. And as a parent, if
the people will swear black and blue, that's why, because
(13:41):
that apparently is the timing when that virus, that gene,
whatever it is, kicks over and it's often associated around
the same time that those vaccines are taken. But that
link has not been proved. But time and time again
it comes.
Speaker 1 (13:53):
Up, and I get from parents' perspectives that they want
to understand the why, and it's just easy to point,
but it's it's not an accurate point.
Speaker 2 (14:03):
It's so stressing. It's so distressing. Even on a trite note,
all that stuff about margarine, margarine being black.
Speaker 1 (14:11):
I was going to go and ask you two quick
quiz questions, Amanda, margarine or I don't see margarine, not margarine,
but margarine or butter when you have you know your
toast in the morning.
Speaker 2 (14:24):
Marginal I live with the Kiwi and he alone keeps
the New zealandairy industry going. He puts sways of butter
on everything. He's a butter dairy man from way back.
His grandfather was a dairy farmer. And when the kids
were little, and hardywould make their sandwiches for breakfast because
I was doing radio, they would all say, please, Dad,
can you not put so much butter on it? And
(14:44):
he completely ignored them because this is how it goes, sons,
this is how it goes. So we're not a Margarine family,
but when I grew up, it was all Margarine because
we all were. We all butter was bad for you,
and we all had margarine. And then the trans fats
debate came in and now I was reading the other
day they're saying there's less transphats in margarine than there
(15:05):
aren't butter. But who do you believe? I don't know anymore.
Speaker 1 (15:08):
I don't know anymore either. And the other quiz question
for you, Amanda, is eggs or no eggs.
Speaker 2 (15:14):
I'm a big egg eagel. Who's saying no?
Speaker 1 (15:16):
Who's saying no egg I mean historically it was like
the cholesterol and eggs are going to is going to
kill you in like four days, you know, like it was,
I mean it was crazy. I mean, you know you
heard the debates over you know, margin or butter, eggs
or no eggs? Should you you know, what should you
be eating? What shouldn't you be eating? There's there's all
(15:36):
that you know? And what should you have for breakfast?
You know?
Speaker 2 (15:39):
Breakfast is a made up construct.
Speaker 1 (15:42):
It's a made up construct. It's it's you know that.
I know that. You know, Kellogg's had a big thing
about Cereal and they just wanted to go and you know,
sell their product, and fair enough. Colk actually a few
years ago in the States, actually did an advertising campaign
trying to get people to go and add coke in
the mornings to their you know, have a coke and
(16:04):
for a breakfast.
Speaker 2 (16:06):
It's all marketing. This is the thing we've heard. Because
that was interesting about the Kellogg's the breakfast, wasn't it
Because as families were moving off the land, they weren't
having a cooked breakfast. Why don't we make something that
can be eaten easily in the house. And mister Kellogg
started that entire debate, not even a debate. He said
that breakfast is the most important meal of the day,
you have to eat before you leave the house, et cetera,
(16:28):
et cetera. None of that is shown to be true.
You can eat breakfast or not. It doesn't change in metabolism.
Speaker 1 (16:33):
No. And it's I find that I will go out
in the morning and I'll think, oh, I need to
have breakfast. I might not be hungry, but there is
that that somehow in my brain, in there, like very deeply,
is that idea that breakfast is the most important meal
(16:53):
of the day.
Speaker 2 (16:54):
And in build in my brain is that I need
to have a meal at night. I don't know how
I'd be if I lived alone, because you see all
those people having their girl dinner, which was a couple
of crackers and a grape that they say, I'm not
living with a guy at the moment. This is what
I feel like eating tonight. Women eat very differently when
they're on their own. But I always feel, and it's
(17:14):
ingrained in me that I don't have a big meal
in the middle of the day, but I like to
have a dinner, even if I'm not eating that much.
I like to have a dinner as the main meal.
And then you hear that that's bad for you, so
who would know.
Speaker 1 (17:27):
Well, and now you're not supposed to eat after a
certain time as well, so you know, if you're going
to eat your dinner, you're supposed to eat it and
see you.
Speaker 2 (17:35):
A certain window. And then others are saying that's a furfee.
I mean, we're not as we're not a healthy generation.
We're really not. When you look back to you know,
when everyone's eating margarine, they pretty much have a grapefruit
for breakfast, and that'd be it. Everyone was smaller, everyone
was more physical just in their day to day lives.
We are not a healthy generation. So even though we're
(17:55):
arguing over these tin TACs of this stuff that obesity
is still a huge problem.
Speaker 1 (18:00):
We are health obsessed, but no healthier, is what I mean,
which I think is really scary because I think people
are quite obsessed about what they should eat, when they
should eat it, how they should eat it, you know.
And and there's even you know, the the you know
how how you're supposed to match your foods together.
Speaker 2 (18:18):
You know that that old thing, oh that was out
in the seventies or something, wasn't it.
Speaker 1 (18:22):
Yeah, But I mean I think that that's come back too,
about you know, when you should eat your fats and
you know, carbs and all that kind of stuff. And
I I've got to say that in the last few years,
I have been less and less interested in hearing all
the newest type, the newest diet, the newest this, the
(18:43):
newest that I you know, For me, it's kind of
I think that I was raised with a couple of
really strong ideas that that sit well in my head.
And one of them is, you know, no snacks and
no sweets before noon, which is.
Speaker 2 (19:00):
I always think of that. Your mum said that.
Speaker 1 (19:01):
Damn't she said that?
Speaker 2 (19:02):
Because banana bread, all those things that's cakes. That's no
cakes before now lunchtime.
Speaker 1 (19:06):
No. She also kind of was didn't like snacking, and
if you were going to have junk food, that you
enjoy it without guilt. But it's just everything in moderation.
That's another I'm just hearing her voice in my head
right now.
Speaker 2 (19:32):
What do you think when we're told by nutritionists that
we need more education? The families are eating a time
poor and are eating more junk food than ever everyone
knows by now, and don't they that that is sometimes food?
And if your family's any it every night, well, any
education change that for you. Aren't we educated enough now?
(19:53):
And these are the choices we're making, And that's fair enough.
Speaker 1 (19:55):
There's probably so education that needs to continue to happen.
But the other thing, I actually think that there are
some good moves to kind of remove junk food from
vending machines in schools and other areas, and and you know,
making sure that the little tuck shops and schools don't
have you know, terrible you know foods in them, although
(20:18):
you know, apparently that is a rate of passage in
a lot of schools. But you know, I do think
that some of it is about availability. I know, if
there's junk food around, I'll eat it. So we're just
you know, we are very careful about what we buy,
so it's not just sitting in the cupboard.
Speaker 2 (20:36):
There's also a thing where maybe the younger generation are
better than us, that my children would rather eat sushi
than makeets ten times more expensive. Yeah, but imagine saying
when we were younger, hey, do you want raw fish
or do you want mackets? Yea, And imagine thinking you
choose raw fish. How weird.
Speaker 1 (20:51):
That's that's where the other thing is that, you know,
we live in an you know, in a city where
there's mostly shops available pretty where everywhere you go, like
within a walking distance, but there's lots of places where
they call them like food deserts, where there might be
(21:14):
some fast food outlets around, but there aren't any shops
that you can't you can't go and if even if
you wanted to, you couldn't eat healthy. So I find,
you know, there's still some education to be done, and
you know, probably some resourcing to ensure that the you
know shops if they're going to you know place, some
you know shops in you know, you know, what are
(21:36):
some of the bigger shops in Sydney or in Australia,
in the bigger areas, they should also be making sure
that they're compelled to go into rural areas and places
where there's not the resources.
Speaker 2 (21:51):
From the minute you talk about school tech shops, what
was your favorite touch shop trade?
Speaker 1 (21:56):
We didn't have tuch shops.
Speaker 2 (21:57):
Didn't you know? There was no there was Did you
get your moose head at lunchtime?
Speaker 1 (22:03):
That was my favorite treat? No. In our what would
be the equivalent of primary school, and we had junior high,
which was years seven to nine. In high school, we
did have like a cafeteria.
Speaker 2 (22:17):
With a hot meal in the day. That always when
I look at it American pop culture that's so alien
to us, the dramas of the cafeteria and the social
pariahism of who sat where and the blah blah, the
drama that went with it.
Speaker 1 (22:31):
But I would say I would say probably half the
students brought their lunch and the other half, you know,
had very and it was very inexpensive and mostly just
kind of crappy processed food for at the cafeteria. But
it was an enormous room because there was I think
that there was like seven hundred kids in my graduating class.
(22:52):
So it was a big school.
Speaker 2 (22:53):
So you didn't have the pleasure of in your primary
school days buying a cream bun, a finger bun, packet
of chips that you could put in.
Speaker 1 (23:02):
I would red with twisties.
Speaker 2 (23:05):
I'd packet a twisties, but you couldn't get that at school.
Speaker 1 (23:07):
No, absolutely, What was your favorite?
Speaker 2 (23:11):
I never liked the vanilla slice snot box as we
used to call it, two bits of pastry with his
yellow mank in the middle custard.
Speaker 1 (23:21):
That you're just really selling it.
Speaker 2 (23:22):
I kind of like the cream bun that you'd bite
into with cream and a shot of strawberry jam in there.
Doesn't like in a.
Speaker 1 (23:28):
Like a bun, like a like a donut.
Speaker 2 (23:30):
Yeah, I donut kind of a thing. But okay, but
they were big, Okay, it was the size of a baseball.
Speaker 1 (23:38):
Oh okay, delicious.
Speaker 2 (23:41):
But twisties chips. My savory tooth found its found its
spiritual home.
Speaker 1 (23:46):
In the tug shop. What was that the there was
in the frozen food. I think you can still get them.
These chicko roll chick or rolls, chick rolls.
Speaker 2 (23:55):
Who knows Anita that is one of the world's great mysteries.
I think it's cabbage, kind of spring rolly kind of
stuff within a thick crust. Oh yeah, and that sort
of became the The chicko role is the puberty blues
kind of joke. I'll keep the towels dry and buy
me chick go roll while I go for a surf.
(24:15):
So the girls had to buy the chicko rolls and
keep the towels dry. So the chicko roll was an
iconic teenager rite of passage. It's amazing that people are
still eating them and buying them. And I Reckon, if
you asked Reckon, if you ask anyone what was in them,
no one could give you an instant answer, but human
flesh for all I know.
Speaker 1 (24:36):
Yeah, but it sounds as though it's it's appealing, the
like is it a rate of passages?
Speaker 2 (24:42):
It's appealing. But you know, my tastes have changed over
the years. Not you know, some people still like their
school yard treats. My tastes have changed. I couldn't stomach
a chicko role now, where as I could easily consume
one when I was younger.
Speaker 1 (24:56):
Could you get vajiamaine?
Speaker 2 (24:58):
I would eat that at the drop of the hat
any time only you could get You couldn't get toast
at school. But you have vegemite sandwich.
Speaker 1 (25:04):
Have vegemate sandwich. Yankess.
Speaker 2 (25:07):
Now it'll be your new dream. Thank you for coming
to the dark side. I am there a little bit, okay, good,
Please to hear it. Well, my glimited day and it is.
(25:27):
I'm very grateful you tried vegemite because I was horrified
when I heard the circumstances under which you'd first tried it.
A teaspoon of that thick black stuff. No one would
like it, the trauma, But the fact you took a
bite and semi liked it is a big deal. It
doesn't end here, though, I'm not going to let you
stop here. You will return to it. What about this?
Just let me throw this into the mix. If you're
(25:48):
worried whether your milk is nutritious enough. This is all
I've got for this entire story.
Speaker 1 (25:53):
Is this.
Speaker 2 (25:54):
Until I look further into it, scientists discover cockroach milk
is four times more nutritious than cow milk. This is
from explaining the universe site I saw here. I don't
know how your milk a cockroach.
Speaker 1 (26:11):
Yeah, or even get enough to go and test that
that milk is four times more nutritious.
Speaker 2 (26:15):
I have no squamishness around cockroaches, and I've been known
early in the morning because I get up early to
see a cockroach in the bathroom. I'll get a tissue
and I'll just squash it and flush it down the loop.
You were a brief woman once or twice speaking of
where the milk might come from. I've squashed and some
white stuff's come out.
Speaker 1 (26:34):
Well, because I'm thinking, like, there's no like, they don't
feed their little baby.
Speaker 2 (26:38):
No, so what's the milk?
Speaker 1 (26:39):
What is the milk? Because you know, cockroaches do not have.
Speaker 2 (26:42):
Brass as far as I'm nowhere, they're not mammals. They
have to be a mammal.
Speaker 1 (26:46):
Toast pretty well, well, you'd have to have brass, and.
Speaker 2 (26:50):
You'd have to be a milk. Imagine the female cockroach
who has about forty thousand babies. Yeah, okay, turn is
it now?
Speaker 1 (26:59):
But it's very newtricious, So you're quite right.
Speaker 2 (27:01):
I wonder if that's a firthy Do you think.
Speaker 1 (27:04):
Oh, no, it's real. Check into that.
Speaker 2 (27:07):
Our executive producer is Elyssener is saying it's real. Oh,
how do they milk them. Why do they have milk?
Speaker 1 (27:14):
The milk? I don't want to know? You know what
inquiring minds do you want to know?
Speaker 2 (27:18):
Let me read and I'm going I'm going to read it.
Speaker 1 (27:21):
You're going to read it now. I don't know if
I want to know amounta.
Speaker 2 (27:25):
Recently, cockroach milk has been coined as an up and
coming superfood. It's said to be incredibly nutritious and healthy.
The articly explains what cockroach milk is, including its possible
benefits and drawbacks. Cockroach milk is a protein rich crystallized
substance produced by a specific type of cockroach. This species
is unique. It gives birth to live offspring, and the
members make milk in the form of protein crystals to
(27:47):
serve as food for their developing young. So they've discovered
that the milk is nutritious, a complete food. It's a
complete protein sauce provides all nine amino acids. However, harvesting
this milk like substance is currently a labor intensive process. Really,
(28:07):
it involves killing a female cockroach and her embryos once
it begins to lactate, harvesting the crystals from its mid gut.
That's nice dear. The co author estimates it would take
killing more than one thousand cockroaches to make one hundred
grams of the milk. One hundred grams. That's a lot. Well,
that's from a thousand cockroaches. Yeah, well not well, it'd
(28:30):
be about a quarter of a cup. Like, not a lot, yeah,
not a lot, but a thousand cockroaches. They just come
to my house and do it in one one morning.
Get that many cockroaches. Well, that's our next taste test, Anita.
Speaker 1 (28:42):
Oh, let me tell you, Mike Climb. Yes, is that
I had Amanda, I had vegimite, and I.
Speaker 2 (28:52):
Left, And were you pleasantly surprised?
Speaker 1 (28:56):
I think her was. I don't know that it again,
that it will be, you know, my breakfast of champions
will not be cockroach milk and vegemate on toast. But
I'm actually glad that I tried it and that I
can see I can actually see what you see in it,
and I may see in.
Speaker 2 (29:13):
That next week you're going to eat a platypus.
Speaker 1 (29:17):
They are a little.
Speaker 2 (29:18):
Gamy, but delicious.
Speaker 1 (29:20):
Num
This podcast is for general information only and should not
be taken as psychological advice. Listeners should consult with their
healthcare professionals for specific medical advice.
Speaker 2 (00:26):
Well. Hello, I'm Amanda.
Speaker 1 (00:27):
Kella and I'm Anita McGregor, and welcome to Double A Chattery.
Speaker 2 (00:31):
We had dinner together the other night and you ate
something that you liked that I didn't know if you would.
Speaker 1 (00:41):
Well, I thought I wouldn't like it because the name
of the dish was Roman vegemite.
Speaker 2 (00:49):
In a beautiful, high end restaurant and it what.
Speaker 1 (00:52):
A fantastic meal and so and I'm you know, I'm
okay at trying new foods, but vegemite is not on
my list foods to go and try it. No, but
the waiter did say, because I said, is there vegemite
in this? And he was like no. It was an
anchovy and on rye bread with some beautiful butter and
(01:14):
some lemon slices and.
Speaker 2 (01:16):
It was delicious. It was delicious and as an Australian
I can vouch that it did taste like vegemite. And you,
when we're in the restaurant, told me why you didn't
like vegemite? How long have you lived in.
Speaker 1 (01:29):
Australia now nineteen years.
Speaker 2 (01:32):
Nineteen years, and you've adopted many Australian things, apart from
the word reckon, which you don't like. I don't like
I do. But vegemite you've always said, I don't like it,
don't like it, don't like it. And I didn't know
why until you told me about the only time you tried.
Speaker 1 (01:47):
It well, and it wasn't my choice to try it,
which was part of it. But the bigger part is
that when Emmat and I went to go and do
our introductory diving instruction, and it was a week in
cans for a few days doing pool work, and then
it was on a liver board for the three or
four days at the end, and we did our first
(02:09):
kind of open water dives and on this cheap and
cheerful dive place, they said if you dive under eighteen meters,
so we were pretty well cleared to go and dive
to eighteen meters, but anything deeper than that that there
(02:29):
would be a consequence for us. And I remember I
was diving and that day and I went down to
something like eighteen point six or something like that, realized
on my little dive computer that i'd gone a little
bit deeper and we came up and at the end
of the dive, the dive master looked at my dive
(02:52):
computer and went, oh, yeah, you went under eighteen meters
And I was like, yep, And I thought that this
was just all in fun. But actually the consequence is
that I had to have a big, heaping teaspoon of vegemia.
Speaker 2 (03:09):
See that makes me feel sick. Yeah, were you the
only foreign people there? Like Australians would have hated that too,
wouldn't they.
Speaker 1 (03:15):
No, there was, there was, you know, people from all over,
but I think I was probably one of the only
ones that oh yuck. Yeah, yeah, that's so.
Speaker 2 (03:23):
You had a whole heaped teaspoon yeap of vegemie. It's
not designed to be eaten like that.
Speaker 1 (03:29):
It was foul.
Speaker 2 (03:30):
I suddenly understand why you don't like it. That would
have tasted like engine oil.
Speaker 1 (03:35):
Oh it was. The taste didn't leave me for days.
I figured like it was just it was awful. And
in fact, this morning I saw you putting it in
your mouth and you were using it on an ulsa.
Speaker 2 (03:51):
We've got some in here and and it blocks up.
It's so stringent. Is that the word that it heals
a mouth also, which I've got and it is probably
in but also I love the taste.
Speaker 1 (04:00):
Oh well, I need this is accellent?
Speaker 2 (04:05):
This excellent. I don't have a hammer.
Speaker 1 (04:07):
Oil which finger were?
Speaker 2 (04:10):
You very graciously have let me experiment with you, because
I think no one would have liked vegemite under those circumstances,
And you don't have to like it, but I'd like
you to try it as a normal person would eat it.
So we've got a slice of sourdough in front of you.
It's been made a few minutes ago, so it's not
an you need it really on a really warm piece
(04:31):
of toast, butter and vegemite, and that's a relatively thin
smear of vegemite. That's how most people would eat it.
Are you prepared?
Speaker 1 (04:42):
I'm doing this for you, Amanda, but also from my
friend Elizabeth, who when she travels, she brings vegemite with
her because she wants that thin smear of vegiemate on
a piece of it.
Speaker 2 (04:57):
Would make us so happy. If you could join our club, okay,
next week, human flesh, I would look forward to that
in a different way than there's I think.
Speaker 1 (05:08):
Okay, I'm just gonna.
Speaker 2 (05:09):
Bite in through the front bit, so you're not taking
all crust.
Speaker 1 (05:20):
I haven't died. It's a little salty good, salty good salty.
I would actually have that amounta.
Speaker 2 (05:29):
I feel like crying. How pathetic is that? I can't
tell you how that makes me feel, because it's one
thing to not like it, but to not have had
it in the proper way. I didn't realize that.
Speaker 1 (05:43):
Ah, I don't know that I would figure it out
like regularly have it as part of my mourning. But
it's it's not bad like, it's kind of an it's
a strange salty taste like there is like when you
say a stringent with the saltiness. I think, yeah, that's
how I would describe it.
Speaker 2 (06:04):
So does your grandson have this on toast? Is he is?
His family give him vegemite? Does Connor eat vegemite?
Speaker 1 (06:10):
I don't think he does. I don't think tired does either.
Speaker 2 (06:13):
Hmmmm, Well maybe you could re introduce this to his diet.
Speaker 1 (06:17):
We will see.
Speaker 2 (06:18):
Okay, well, what an amazing thing.
Speaker 1 (06:20):
I'll put this over you here.
Speaker 2 (06:21):
Okay, all right, so you've only had one bite, you're
not tempted to have more? Maybe after okay, okay, well
we thought one of the things we look at today
is is some of the myths we hear about food.
(06:42):
Because I heard this, because you know, vegemite good for you,
good for your bones, et cetera. I think I just
made that up.
Speaker 1 (06:49):
I think didn't it come from the from the wartime
where it was it had all these vitamins and minerals
in it, and it was the left over of some
production of something, and so they actually started selling. If
there's something on the there's something on them.
Speaker 2 (07:06):
So it was sort of a byproduct. My eyes can't
read the jar.
Speaker 1 (07:10):
Do you want me to try? Yeah?
Speaker 2 (07:11):
Okay, won't you show now? I've got supervisions since you've
had that. What's that saying?
Speaker 1 (07:18):
Oh? Lord exactly?
Speaker 2 (07:22):
You have to be under six to be able to
read it.
Speaker 1 (07:24):
It doesn't have the story on it.
Speaker 2 (07:25):
Not the story, But does it tell you why it's
good for you?
Speaker 1 (07:28):
Oh? It's got B one, B two, B three and
full eight in it. Good things, good things, good things things.
But there is a history to it though.
Speaker 2 (07:38):
Yeah, And I think you're right. I think it was
a byproduct of time manufacturer something like that. The but
you know, the story of Kale I found very interesting,
you know, how kale is the new superfood. It's everywhere,
It's in everything.
Speaker 1 (07:54):
I've never really taken to it, have you not? Really?
Speaker 2 (07:56):
If I if I'm at a restaurant and there's a
cow salad, I quite like, but I'd never make it
at home because it's kind of.
Speaker 1 (08:02):
Chewy, isn't it?
Speaker 2 (08:03):
Well kale? In twenty thirteen, a PR company started a
fake company called the American Kale Association. This is all PR,
and they got a holid of celebrities. Beyonce was one
to endorse kale. Until then, kale had only been used
by Pizza Hut as decoration for its salad bar, not
(08:25):
to be eaten.
Speaker 1 (08:26):
Because it never goes bound, like it'll stay in my
fridge for one hundred It's.
Speaker 2 (08:30):
Stay firm for one hundred years, unlike Parsley and things
like that.
Speaker 1 (08:35):
Thinking about, you know, Beyonce with a bag of kale
going I endorsed this, I'd so weird.
Speaker 2 (08:40):
I don't know if it was that blind. I endorse
this if you like kale, put a ring on it
from married, if you love it so much. But this
TikToker that I saw and maybe this is a furfee,
I don't know, but he said that in fact, kale
is a hyper accumulator of pestis and metals. It can
(09:01):
give you kidney stones. You know, I'm not saying it
does give you kidney stones. It has a certain sugarnate
that can't be broken down, and a certain level of
forever chemicals. So rather than it's not particularly a superfood,
but a pr machine has made it so.
Speaker 1 (09:17):
Super chemical food.
Speaker 2 (09:19):
Yeah, yeah, it wasn't spinach a similar story?
Speaker 1 (09:22):
Yeah, well, the whole idea with spinach is that it
was it was about Popeye. Did you see the little
Popeye cartoons when you were a kid.
Speaker 2 (09:31):
Of course, I'm strong to the finished because it's miss Spinach.
Ironically that the top part of his arm, his bicem
was very skinny, and he just had really weird forearms.
But no one questioned it.
Speaker 1 (09:44):
No, and it was just and he would, I don't know,
he would always get in Was it brutus brutus fighting
over olive oil? Yeah? Fighting oil?
Speaker 2 (09:54):
As an adult, do I realize how funny that name is?
Speaker 1 (09:57):
Spinach olive oil? You just need some coralic lovely.
Speaker 2 (10:02):
But the part of that, i'd heard the story that
that was because the spinach growers post war needed a boost.
But also they're saying here that the story began in
eighteen seventy a German chemist was measuring the amount of
iron in different types of leafy vegetables, and according to
the legend which some dispute, he was writing the iron
content of spinach down in a notebook and he got
(10:23):
the decimal point wrong. He wrote thirty five milligrams instead
of three point five milligrams per one hundred grams serve
of spinach. So even though the error was found and
corrected later on, it was seen very early as is
incredibly healthy iron enriched food.
Speaker 1 (10:43):
Are you trying to tell me a Maunda that I
have eaten one thousand thousand spinach salads to no avowl?
Speaker 2 (10:50):
Well, I think it's how your forearms going. I think
it's still good for you. But the myth was created
for spinach providers, growers, and also the mats was wrong.
But also you buy a you know, an enormous bag
of spinach and cook it down to final shred.
Speaker 1 (11:11):
Yeah, yeah it can be. It can fill your car.
Speaker 2 (11:14):
Yeah, you can fill your car and then sitting your crisp.
Speaker 1 (11:17):
But and then you chuck it out and then yeah,
pretty well, that's the whole that's the whole life cycle
of spinach right there. And you know, it's it's interesting
you talk about just having that decimal place out, because
that was actually what happened. Do you remember a few
years ago there was this big scare everybody get rid
of that those black plastic cooking implements that.
Speaker 2 (11:39):
You have the kitchen utensils. Yes, yes, apparently they was
supposed to be casinogenic or something.
Speaker 1 (11:44):
Absolutely, and I certainly, you know, made a move to
you know, silicon based ones and stuff, and because and
you'd actually I know that when I would be cooking something,
and especially with the flipper, if the pan was really hot,
you could actually see that the plastic was kind.
Speaker 2 (12:02):
Of melting and going into your food, going into yours,
just the way I like it.
Speaker 1 (12:06):
But the so part of this whole thing was that
the authors made a mistake in their calculations in their research,
and they were by a factor of ten as well,
and so it actually meant that the level of toxic
chemicals was well under the daily safety limits that were
really been exposed to. So and in fact, the authors,
(12:30):
the researchers apologized, and you know, once they realized their error, but.
Speaker 2 (12:34):
The damage was done if you were in the business
of making those utensils.
Speaker 1 (12:37):
It's the you know, I think one of the worst
statistical issues in recent history was that whole thing about
autism where the guy said that there was the link
between autism and vaccinations, and that even though the author
repeatedly has said, no, that's actually there. What there was
(12:59):
no length there was that it has created like no
small number of conspiracy theorists so much in you that
and you know, they were just saying recently about the
outbreak of measles in the States and they haven't had
measles for you know, decades.
Speaker 2 (13:19):
And measles is a deadly disease for children. Yeah, and
yet here we are because of the anti vaxes and
with RFK Jr. As their counterpart is a health minister.
He's the one who's also reinstated the idea that the
vaccines are linked to autism. And as a parent, if
the people will swear black and blue, that's why, because
(13:41):
that apparently is the timing when that virus, that gene,
whatever it is, kicks over and it's often associated around
the same time that those vaccines are taken. But that
link has not been proved. But time and time again
it comes.
Speaker 1 (13:53):
Up, and I get from parents' perspectives that they want
to understand the why, and it's just easy to point,
but it's it's not an accurate point.
Speaker 2 (14:03):
It's so stressing. It's so distressing. Even on a trite note,
all that stuff about margarine, margarine being black.
Speaker 1 (14:11):
I was going to go and ask you two quick
quiz questions, Amanda, margarine or I don't see margarine, not margarine,
but margarine or butter when you have you know your
toast in the morning.
Speaker 2 (14:24):
Marginal I live with the Kiwi and he alone keeps
the New zealandairy industry going. He puts sways of butter
on everything. He's a butter dairy man from way back.
His grandfather was a dairy farmer. And when the kids
were little, and hardywould make their sandwiches for breakfast because
I was doing radio, they would all say, please, Dad,
can you not put so much butter on it? And
(14:44):
he completely ignored them because this is how it goes, sons,
this is how it goes. So we're not a Margarine family,
but when I grew up, it was all Margarine because
we all were. We all butter was bad for you,
and we all had margarine. And then the trans fats
debate came in and now I was reading the other
day they're saying there's less transphats in margarine than there
(15:05):
aren't butter. But who do you believe? I don't know anymore.
Speaker 1 (15:08):
I don't know anymore either. And the other quiz question
for you, Amanda, is eggs or no eggs.
Speaker 2 (15:14):
I'm a big egg eagel. Who's saying no?
Speaker 1 (15:16):
Who's saying no egg I mean historically it was like
the cholesterol and eggs are going to is going to
kill you in like four days, you know, like it was,
I mean it was crazy. I mean, you know you
heard the debates over you know, margin or butter, eggs
or no eggs? Should you you know, what should you
be eating? What shouldn't you be eating? There's there's all
(15:36):
that you know? And what should you have for breakfast?
You know?
Speaker 2 (15:39):
Breakfast is a made up construct.
Speaker 1 (15:42):
It's a made up construct. It's it's you know that.
I know that. You know, Kellogg's had a big thing
about Cereal and they just wanted to go and you know,
sell their product, and fair enough. Colk actually a few
years ago in the States, actually did an advertising campaign
trying to get people to go and add coke in
the mornings to their you know, have a coke and
(16:04):
for a breakfast.
Speaker 2 (16:06):
It's all marketing. This is the thing we've heard. Because
that was interesting about the Kellogg's the breakfast, wasn't it
Because as families were moving off the land, they weren't
having a cooked breakfast. Why don't we make something that
can be eaten easily in the house. And mister Kellogg
started that entire debate, not even a debate. He said
that breakfast is the most important meal of the day,
you have to eat before you leave the house, et cetera,
(16:28):
et cetera. None of that is shown to be true.
You can eat breakfast or not. It doesn't change in metabolism.
Speaker 1 (16:33):
No. And it's I find that I will go out
in the morning and I'll think, oh, I need to
have breakfast. I might not be hungry, but there is
that that somehow in my brain, in there, like very deeply,
is that idea that breakfast is the most important meal
(16:53):
of the day.
Speaker 2 (16:54):
And in build in my brain is that I need
to have a meal at night. I don't know how
I'd be if I lived alone, because you see all
those people having their girl dinner, which was a couple
of crackers and a grape that they say, I'm not
living with a guy at the moment. This is what
I feel like eating tonight. Women eat very differently when
they're on their own. But I always feel, and it's
(17:14):
ingrained in me that I don't have a big meal
in the middle of the day, but I like to
have a dinner, even if I'm not eating that much.
I like to have a dinner as the main meal.
And then you hear that that's bad for you, so
who would know.
Speaker 1 (17:27):
Well, and now you're not supposed to eat after a
certain time as well, so you know, if you're going
to eat your dinner, you're supposed to eat it and
see you.
Speaker 2 (17:35):
A certain window. And then others are saying that's a furfee.
I mean, we're not as we're not a healthy generation.
We're really not. When you look back to you know,
when everyone's eating margarine, they pretty much have a grapefruit
for breakfast, and that'd be it. Everyone was smaller, everyone
was more physical just in their day to day lives.
We are not a healthy generation. So even though we're
(17:55):
arguing over these tin TACs of this stuff that obesity
is still a huge problem.
Speaker 1 (18:00):
We are health obsessed, but no healthier, is what I mean,
which I think is really scary because I think people
are quite obsessed about what they should eat, when they
should eat it, how they should eat it, you know.
And and there's even you know, the the you know
how how you're supposed to match your foods together.
Speaker 2 (18:18):
You know that that old thing, oh that was out
in the seventies or something, wasn't it.
Speaker 1 (18:22):
Yeah, But I mean I think that that's come back too,
about you know, when you should eat your fats and
you know, carbs and all that kind of stuff. And
I I've got to say that in the last few years,
I have been less and less interested in hearing all
the newest type, the newest diet, the newest this, the
(18:43):
newest that I you know, For me, it's kind of
I think that I was raised with a couple of
really strong ideas that that sit well in my head.
And one of them is, you know, no snacks and
no sweets before noon, which is.
Speaker 2 (19:00):
I always think of that. Your mum said that.
Speaker 1 (19:01):
Damn't she said that?
Speaker 2 (19:02):
Because banana bread, all those things that's cakes. That's no
cakes before now lunchtime.
Speaker 1 (19:06):
No. She also kind of was didn't like snacking, and
if you were going to have junk food, that you
enjoy it without guilt. But it's just everything in moderation.
That's another I'm just hearing her voice in my head
right now.
Speaker 2 (19:32):
What do you think when we're told by nutritionists that
we need more education? The families are eating a time
poor and are eating more junk food than ever everyone
knows by now, and don't they that that is sometimes food?
And if your family's any it every night, well, any
education change that for you. Aren't we educated enough now?
(19:53):
And these are the choices we're making, And that's fair enough.
Speaker 1 (19:55):
There's probably so education that needs to continue to happen.
But the other thing, I actually think that there are
some good moves to kind of remove junk food from
vending machines in schools and other areas, and and you know,
making sure that the little tuck shops and schools don't
have you know, terrible you know foods in them, although
(20:18):
you know, apparently that is a rate of passage in
a lot of schools. But you know, I do think
that some of it is about availability. I know, if
there's junk food around, I'll eat it. So we're just
you know, we are very careful about what we buy,
so it's not just sitting in the cupboard.
Speaker 2 (20:36):
There's also a thing where maybe the younger generation are
better than us, that my children would rather eat sushi
than makeets ten times more expensive. Yeah, but imagine saying
when we were younger, hey, do you want raw fish
or do you want mackets? Yea, And imagine thinking you
choose raw fish. How weird.
Speaker 1 (20:51):
That's that's where the other thing is that, you know,
we live in an you know, in a city where
there's mostly shops available pretty where everywhere you go, like
within a walking distance, but there's lots of places where
they call them like food deserts, where there might be
(21:14):
some fast food outlets around, but there aren't any shops
that you can't you can't go and if even if
you wanted to, you couldn't eat healthy. So I find,
you know, there's still some education to be done, and
you know, probably some resourcing to ensure that the you
know shops if they're going to you know place, some
you know shops in you know, you know, what are
(21:36):
some of the bigger shops in Sydney or in Australia,
in the bigger areas, they should also be making sure
that they're compelled to go into rural areas and places
where there's not the resources.
Speaker 2 (21:51):
From the minute you talk about school tech shops, what
was your favorite touch shop trade?
Speaker 1 (21:56):
We didn't have tuch shops.
Speaker 2 (21:57):
Didn't you know? There was no there was Did you
get your moose head at lunchtime?
Speaker 1 (22:03):
That was my favorite treat? No. In our what would
be the equivalent of primary school, and we had junior high,
which was years seven to nine. In high school, we
did have like a cafeteria.
Speaker 2 (22:17):
With a hot meal in the day. That always when
I look at it American pop culture that's so alien
to us, the dramas of the cafeteria and the social
pariahism of who sat where and the blah blah, the
drama that went with it.
Speaker 1 (22:31):
But I would say I would say probably half the
students brought their lunch and the other half, you know,
had very and it was very inexpensive and mostly just
kind of crappy processed food for at the cafeteria. But
it was an enormous room because there was I think
that there was like seven hundred kids in my graduating class.
(22:52):
So it was a big school.
Speaker 2 (22:53):
So you didn't have the pleasure of in your primary
school days buying a cream bun, a finger bun, packet
of chips that you could put in.
Speaker 1 (23:02):
I would red with twisties.
Speaker 2 (23:05):
I'd packet a twisties, but you couldn't get that at school.
Speaker 1 (23:07):
No, absolutely, What was your favorite?
Speaker 2 (23:11):
I never liked the vanilla slice snot box as we
used to call it, two bits of pastry with his
yellow mank in the middle custard.
Speaker 1 (23:21):
That you're just really selling it.
Speaker 2 (23:22):
I kind of like the cream bun that you'd bite
into with cream and a shot of strawberry jam in there.
Doesn't like in a.
Speaker 1 (23:28):
Like a bun, like a like a donut.
Speaker 2 (23:30):
Yeah, I donut kind of a thing. But okay, but
they were big, Okay, it was the size of a baseball.
Speaker 1 (23:38):
Oh okay, delicious.
Speaker 2 (23:41):
But twisties chips. My savory tooth found its found its
spiritual home.
Speaker 1 (23:46):
In the tug shop. What was that the there was
in the frozen food. I think you can still get them.
These chicko roll chick or rolls, chick rolls.
Speaker 2 (23:55):
Who knows Anita that is one of the world's great mysteries.
I think it's cabbage, kind of spring rolly kind of
stuff within a thick crust. Oh yeah, and that sort
of became the The chicko role is the puberty blues
kind of joke. I'll keep the towels dry and buy
me chick go roll while I go for a surf.
(24:15):
So the girls had to buy the chicko rolls and
keep the towels dry. So the chicko roll was an
iconic teenager rite of passage. It's amazing that people are
still eating them and buying them. And I Reckon, if
you asked Reckon, if you ask anyone what was in them,
no one could give you an instant answer, but human
flesh for all I know.
Speaker 1 (24:36):
Yeah, but it sounds as though it's it's appealing, the
like is it a rate of passages?
Speaker 2 (24:42):
It's appealing. But you know, my tastes have changed over
the years. Not you know, some people still like their
school yard treats. My tastes have changed. I couldn't stomach
a chicko role now, where as I could easily consume
one when I was younger.
Speaker 1 (24:56):
Could you get vajiamaine?
Speaker 2 (24:58):
I would eat that at the drop of the hat
any time only you could get You couldn't get toast
at school. But you have vegemite sandwich.
Speaker 1 (25:04):
Have vegemate sandwich. Yankess.
Speaker 2 (25:07):
Now it'll be your new dream. Thank you for coming
to the dark side. I am there a little bit, okay, good,
Please to hear it. Well, my glimited day and it is.
(25:27):
I'm very grateful you tried vegemite because I was horrified
when I heard the circumstances under which you'd first tried it.
A teaspoon of that thick black stuff. No one would
like it, the trauma, But the fact you took a
bite and semi liked it is a big deal. It
doesn't end here, though, I'm not going to let you
stop here. You will return to it. What about this?
Just let me throw this into the mix. If you're
(25:48):
worried whether your milk is nutritious enough. This is all
I've got for this entire story.
Speaker 1 (25:53):
Is this.
Speaker 2 (25:54):
Until I look further into it, scientists discover cockroach milk
is four times more nutritious than cow milk. This is
from explaining the universe site I saw here. I don't
know how your milk a cockroach.
Speaker 1 (26:11):
Yeah, or even get enough to go and test that
that milk is four times more nutritious.
Speaker 2 (26:15):
I have no squamishness around cockroaches, and I've been known
early in the morning because I get up early to
see a cockroach in the bathroom. I'll get a tissue
and I'll just squash it and flush it down the loop.
You were a brief woman once or twice speaking of
where the milk might come from. I've squashed and some
white stuff's come out.
Speaker 1 (26:34):
Well, because I'm thinking, like, there's no like, they don't
feed their little baby.
Speaker 2 (26:38):
No, so what's the milk?
Speaker 1 (26:39):
What is the milk? Because you know, cockroaches do not have.
Speaker 2 (26:42):
Brass as far as I'm nowhere, they're not mammals. They
have to be a mammal.
Speaker 1 (26:46):
Toast pretty well, well, you'd have to have brass, and.
Speaker 2 (26:50):
You'd have to be a milk. Imagine the female cockroach
who has about forty thousand babies. Yeah, okay, turn is
it now?
Speaker 1 (26:59):
But it's very newtricious, So you're quite right.
Speaker 2 (27:01):
I wonder if that's a firthy Do you think.
Speaker 1 (27:04):
Oh, no, it's real. Check into that.
Speaker 2 (27:07):
Our executive producer is Elyssener is saying it's real. Oh,
how do they milk them. Why do they have milk?
Speaker 1 (27:14):
The milk? I don't want to know? You know what
inquiring minds do you want to know?
Speaker 2 (27:18):
Let me read and I'm going I'm going to read it.
Speaker 1 (27:21):
You're going to read it now. I don't know if
I want to know amounta.
Speaker 2 (27:25):
Recently, cockroach milk has been coined as an up and
coming superfood. It's said to be incredibly nutritious and healthy.
The articly explains what cockroach milk is, including its possible
benefits and drawbacks. Cockroach milk is a protein rich crystallized
substance produced by a specific type of cockroach. This species
is unique. It gives birth to live offspring, and the
members make milk in the form of protein crystals to
(27:47):
serve as food for their developing young. So they've discovered
that the milk is nutritious, a complete food. It's a
complete protein sauce provides all nine amino acids. However, harvesting
this milk like substance is currently a labor intensive process. Really,
(28:07):
it involves killing a female cockroach and her embryos once
it begins to lactate, harvesting the crystals from its mid gut.
That's nice dear. The co author estimates it would take
killing more than one thousand cockroaches to make one hundred
grams of the milk. One hundred grams. That's a lot. Well,
that's from a thousand cockroaches. Yeah, well not well, it'd
(28:30):
be about a quarter of a cup. Like, not a lot, yeah,
not a lot, but a thousand cockroaches. They just come
to my house and do it in one one morning.
Get that many cockroaches. Well, that's our next taste test, Anita.
Speaker 1 (28:42):
Oh, let me tell you, Mike Climb. Yes, is that
I had Amanda, I had vegimite, and I.
Speaker 2 (28:52):
Left, And were you pleasantly surprised?
Speaker 1 (28:56):
I think her was. I don't know that it again,
that it will be, you know, my breakfast of champions
will not be cockroach milk and vegemate on toast. But
I'm actually glad that I tried it and that I
can see I can actually see what you see in it,
and I may see in.
Speaker 2 (29:13):
That next week you're going to eat a platypus.
Speaker 1 (29:17):
They are a little.
Speaker 2 (29:18):
Gamy, but delicious.
Speaker 1 (29:20):
Num
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
Las Culturistas with Matt Rogers and Bowen Yang
Ding dong! Join your culture consultants, Matt Rogers and Bowen Yang, on an unforgettable journey into the beating heart of CULTURE. Alongside sizzling special guests, they GET INTO the hottest pop-culture moments of the day and the formative cultural experiences that turned them into Culturistas. Produced by the Big Money Players Network and iHeartRadio.