Food vs. Food

Our last episode of season 1 features what may be the two most evenly matched foods we've compared yet, and we also take a little time to look back on what we've done so far.    Historic Mucilage

As we wind down "season 1" we decided to bring in our two silent co-hosts, Marc's wife Rachel and Shawn's fiancee Katie to weigh in on Thanksgiving, snacks, and the many, many things we get wrong. 

Leafy green vs. leafy...other colors battle as we pick through the differences between these two similar and super-nutritious foods, at least one of which may be very good for your brain (but we won't be sure for a while).  Sulforaphane as a Potential Protective Phytochemical against Neurodegenerative Diseases https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3745957/#B94 Sulforaphane activates heat shock response and enhances proteasome activity through up-regulation of Hsp27  PubMed Protection against amyloid beta cytotoxicity by sulforaphane: role of the proteasome. PubMed Broccoli - New World Encyclopedia

What exactly is a nut anyway? We tackle that age-old question, as well as exploring the magical world of allergists, in this chock full episode. Type 1 Hypersensitivity History of Peanuts - National Peanut Board History of Cashews - Spruce Eats

All dressed up and nowhere to go! These dressings may be more famous for their non-salad applications, and rest assured: we'll talk about them all.  Ranch Nation - The New York Times Ranch Dressing is What’s Wrong with America - Washington Post Thousand Islands, Two Tales: Who Really Invented That Dressing? - NPR

Our sweetest episode yet is packed full of ambiguity over whether or not any alternatives to sugar will kill us! Stevia, Nature’s Zero-Calorie Sustainable Sweetener - Nutrition Today How did stevia get mainstream? - BBC Straight talk about high-fructose corn syrup: what it is and what it ain't - The American Journal of Clinical Nutrition

Plants are good for us, right? Why yes, yes they are, and we find out exactly how good they can be, along with the usual exploration of whether they're actually worth getting past our tongues and some dubious claims about their effects. 

These two popular breakfast foods turn out to be surprisingly similar, as we rehash one of our favorite radiation-related anecdotes and talk about everyone's favorite topic: fiber.

Let's try some flaky desserts as we dig into the backstories of these two pastries and make a ruling on how much a garnish can do to save a dish.  Danish Pastry: A Mistake That Conquered the World - L.A. Times The effect of tree nut, peanut, and soy nut consumption on blood pressure: a systematic review and meta-analysis of randomized controlled clinical trials.

We're digging in to some Italian (American) classics this week, including how these dishes came to be so tomato-filled and the man who documented it in Europe and used his position of power to crush his enemies.  Is Spaghetti and Meatballs Italian? - Smithsonian Magazine Lasagna Through the Ages - Food52

Let's get spicy as we start off the new year with a comparison of two popular spices that hail from opposite ends of the earth.  Top 100 Exotic Food Plants Bidis and Kreteks - CDC  

It's the time of year to arbitrarily overindulge in sweets, so we take this opportunity to dive into a big bucket of sugar and try to come out with a winner between these two seasonally appropriate snacks. Are one or two dangerous? Methyl salicylate exposure in toddlers. - PubMed Everything You Ever Wanted to Know About Sugar Cookies - How Stuff Works We Don’t Know the Origins of the Candy Cane, But They Almost Certainly Were Not Christian - Smithsonian Magazine  

Finally two foods with histories too boring even for us - which of course means it's time for grandmother stories, and of course along the way we try to find out how, exactly, these might kill you. 

Flour power is the name of the game in this episode as we compare the most common type of flour in the world with this niche competitor. The Dark Side of Almond Use - The Atlantic Almond Origin and History - New World Encyclopedia

This episode we compare to savory main dishes that can have a wide range of different ingredients thrown in, ultimately coming to the realization that water ruins everything, but not before we delve into thickening controversies and the magical (?) properties of saffron.  The Real Story of Gumbo, Okra, and Filé - Serious Eats Gumbo: The Mysterious History - The Atlantic Paella - An Introduction to Spanish Paella - The Spruce

Staples? Yeah, we've got that. We go waaay back to talk about the histories of these three crops, discuss why that long history robs them of good medical stories, and figure out which you should lean towards come meal time.  Medicinal use of potato-derived products: a systematic review - PubMed The Natural History of Wheat - Encyclopedia.com The Natural History of Rice - Encyclopedia.com How the Potato Changed the World - Smithsonian Magazine

There's a takeout takeover as we dive deep on two surprisingly modern specialties that have found their way far from their homes. The Non-Thai Origins of Pad Thai - The Atlantic A Brief History of General Tso’s Chicken - Smithsonian Magazine The Strange Tale of General Tso’s Chicken - NPR

We finally tie the X-Files into a mundane food pairing, and along the way learn a little something about the nutritional value of two staple crops.  Each Crunchy Kernel Offers Taste of History - Chicago Tribune Prehistoric mashed potato dating back 10,900 years discovered in Utah - The Independent

European breakfast breads abound in this episode as we track the origins of these two delightful foods and search for any signs of health in the nutritional wasteland of pastries.  The History Of The Belgian Waffle, Which We've Apparently Been Eating All Wrong From Wafel Wafers to Belgian Breakfasts: A Brief History of Waffles - Mental Floss Crepes Suzette History and Recipe - What’s Cooking America A History Of The Crepe, France’s Delectable Staple - Epicure & Culture Leptin

Wherein one host locks another in an obelisk (somehow?) in the fight for the truth about how cookies are apparently the single most magical food ever made. Oatmeal Cookie Completeness - The Oregonian Sweet Morsels: A History of the Chocolate-Chip Cookie - The New Yorker Stroke-Curing Cookie Picture

This week we go the healthy route, re-examining our leafy green friend spinach and comparing it to a surprising sugar source. And when their powers combine? You'd better watch out. Discover the History of Beets - PBS Betaine - Wikipedia

It's snack time (at least for high school-era Shawn), so we're bringing out two foods that no one is going to confuse for nutritious to see if one might, miiiight be a little bit better for us. The International Day of the Nacho Would Not Be Possible Without This Man - Time Nachos Anyone? - Oxford English Dictionary The History of Baseball Stadium Nachos - Smithsonian Magazine Jeno’s Pizza Rolls Ad Jeno Paulucci, a Pioneer of Ready-Made Ethnic Foods, Dies at 93 - New York Times

Who doesn't love meat (aside from the vegans)? We dig deep on two of the most "American" meat dishes out there and explore the history of how they became popular while staying vigilant in our quest to find all of the best ways that they can kill you.  Barbecue: A Brief History - Time The Evolution of American Barbecue - Smithsonian Magazine A History of Meatloaf, Long May It Reign - Bon Appetit All About Meatloaf: The Quintessential American Meal - The Spruce Eats

These tree-based fruits both originated in different parts of Asia, but that's about where the similarities end. We delve into the explosive mysteries of durian and grant pears an honorary title on the way to determining which is better to include in your diet.  Durian - Singapore Infopedia Why Does the Durian Fruit Smell So Terrible? - Smithsonian Magazine Origin, Domestication, and Dispersing of Pear Durian Tree

It's delicious dessert time as we dig into these European delights. We'll discuss the finer points of blowtorches in museums, the correct dessert to have at your wedding, and, of course, try to find out how these foods could kill us.  The Mysterious Origins of Tiramisu - Eater The Restaurant the Invented Tiramisu Has Shut Down - Smithsonian Magazine Thomas Jefferson: President, Scholar, First Foodie - National Geographic

We've talked about the power of leafy green vegetables before, so it's time to dig in and really understand how good these are, whether any stand out from the crowd, and if there are any drawbacks to eating bushels of romaine, arugula, spinach, or kale. The Etymology of the Word Arugula - Bon Appetit Romaine’s Long Leafy History - Washington Post Iron and Popeye

Things get nutty (or was it seedy?) when we try to see if one of these two nutritional titans can rise above the other.  Remember Red Pistachios? Here’s What Happened to Them - Huffington Post How the Russians Saved America’s Sunflower - NPR When Did Baseball Players Start Chewing Sunflower Seeds - Mental Floss https://www.ncbi.nlm.nih.gov/pubmed/25809855

How many ways are there to ferment cabbage? We tackle the two most popular methods, putting claims of cancer fighting under the microscope along the way. Discussion on the origin of kimchi, representative of Korean unique fermented vegetables Sauerkraut, the Quintessential European Vegetable - Spruce Eats Sauerkraut: It All Began in China - New York Times https://www.ncbi.nlm.nih.gov/pubmed/22076217 https://books.google.com/books?id=xteiARU46SQC&pg=PA803#v=onepage&q&f=false

If you're looking for an in-depth discussion of the relative benefits of two classic types of cheese...well you're in the right place. We start out in the dark depths of cheese caves and never really leave, enjoying these two delightful varieties and trying to uncover a winner in this close contest.  The Original Chevre: Goat Cheeses of France Gorgonzola

Looking for a light lunch? These two salad options may be the right choice for you! We'll dive into the histories of these two foods, talk about the science behind their cheesier ingredients, and find out whether one stands out from the other when you're looking for a nutritious lunch.  Cobb Salad Recipe - NY Times

Tasty toppings abound in this episode comparing the homemade version vs. its frozen alternative. Learn about where these came from, how they hold together, and which is the better option for adding to the top of your overly indulgent hot chocolate.  Tastemaker With a Sweet Tooth - The Atlantic 5 Things You Didn’t Know About Whipped Cream - Food&Wine This Patent Was the Hallmark of an Aerosol Whip Cream Empire - Smithsonian Magazine

As the temperature heats up we're comparing some fruits that we associate with summer, from one that is used to indicate a friendly welcome to another that the Greeks thought was really cool.  Pineapple - Purdue University The 5000-Year Secret History of the Watermelon - National Geographic How Watermelons Became a Racist Trope - The Atlantic

Are you hungry for apples? This episode we explore that most American of desserts and compare it to its deceptively chocolate-y rival, determining which is really more American and seeing if there's any way that one of these could actually be described as nutritious.  Red Velvet Cake: A Classic, Not a Gimmick - New York Times Apple Pie is Not All That American - Smithsonian Magazine Apple Pie Isn’t Really American - Today I Found Out Johnny Appleseed - Biography.com

It's summer and time for picnics and barbecues, where you're likely to find at least one of these two foods. We re-hash the dangers of mayonnaise, talk about the surprisingly similar paths they've taken to get here, and figure out which you're better off adding to your plate. Coleslaw: You Could Be a Star - NPR Potato Salad - The Atlantic

It's back to college on this episode as we dive into these two dorm room staples and talk about how they maintain their impressive shelf lives.  Sales of Kraft’s Mac and Cheese Hit 80M After Ingredient Change, Customers ‘Didn’t Notice’ Company Says - ABC News Marvelous Macaroni and Cheese - Smithsonian Magazine The History of the Ramen Noodle - The New Yorker Shin-Yokohama Raumen Museum Toxicology of TBHQ

Ever wondered what is the most nutritious alcoholic beverage with the least calories for a night out? No? Well how about which is going to give you the worst hangover? We cover both in this battle episode pitting together beer, wine, and distilled spirits.  Who Invented Beer? - History.com Around the World, Beer Consumption is Falling - Economist The Origin of Wine - Scientific American Chemical Tests Confirm Ancient Chinese Brewing - Scientific American The Difference Between Making Beer, Wine, and Spirits - Vinepair Types of Hangover Alcohol Fact Sheets - CDC

This week we venture into the world of all things sticky and sweet as we compare two free flowing sugary foods. We delve into surprising medical applications and equally surprising historic disasters before rendering our judgement on which is (marginally) better for you. Humans, the Honey Hunters - Smithsonian Magazine What Is Honey | How Do Bees Make Honey - LiveScience Honey in the Pyramids - National Geographic Traditional and Modern Uses of Natural Honey in Human Diseases: A Review Great Molasses Flood of 1919 - History.com Sugarcane Past and Present Hadocol

Ever think about that outside part of your sandwich? The fluffy bits that hold in the stuff you really want? This week we talk about that basic building block of many a lunch, tracing the origins of the modern movement against white bread and figuring out what parts of the grain you want left into the final loaf. Brief History of the Enrichment of Flour and Bread Which Bread Is Best for You - Cleveland Clinic White Bread Kills - Slate Calorimeter

We're taking this week off, but enjoy this little recap of some of our most relevant verdicts as you head into Memorial Day. 

Want to start your day off with something nutritious? We take a look at a couple of the common options for those looking to start their day the right way, and only take a brief detour into the terrifying world of post-World War II nutrition studies before rendering our verdict.  Science Lecture Accidentally Sparked Global Health Craze - Smithsonian Magazine We Didn't Build This City On Rock 'N' Roll. It Was Yogurt - NPR Settlement Reached in Suit Over Radioactive Oatmeal - New York Times Ancient Oat Discovery May Poke More Holes in Paleo Diet - National Geographic (Dis)Trust your gut: the gut microbiome in age-related inflammation, health, and disease Bee-honey and yogurt: a novel mixture for treating patients with vulvovaginal candidiasis during pregnancy

Deep fried deliciousness is the order of the day as we tackle these delightful side dishes and decide whether either is suitable for your diet. National Onion Rings Day - National Day Calendar The True Origins of 11 of Your Favorite Fried Foods - Thrillist Are French Fries Truly French - National Geographic https://en.wikipedia.org/wiki/Lipid_peroxidation

The weather's heating up, so it's time to cool down with a couple of refreshing soft drinks that got their start in the 1800s and have had some dubious health benefits attributed to them over time. Sarsaparilla in Syphilis Sarsparilla - American Indian Health and Diet Project Temperance drinks: everything in moderation - The Guardian Soda: The Dubious History (And Great Flavor) of Vernors Ginger Ale - Serious Eats The Effect of a Standardized Ginger Extract on Chemotherapy-Induced Nausea-Related Quality of Life in Patients Undergoing Moderately or Highly Emetogenic Chemotherapy: A Double Blind, Randomized, Placebo Controlled Trial

The battle of the berries will pit two fruits that on the surface seem like they should be similar, but at least one harbors a dark secret. Blueberries: A Biography - Smithsonian Magazine Health and History of Highbush Blueberries - University of Vermont Celebrating the Blueberry’s 100th Birthday - USDA Raspberry - Encyclopedia Brittanica

When it's taco night, which grain do you want your tortillas to be made of? Our opinions may differ on that, but we re-unite for our quest to determine how deadly these seemingly innocuous taco-holsters really are and to try to figure out whether one stands out from the other nutritionally. History of Tortillas Old El Paso - Why Not Both

This episode takes us underground to explore the wonderful world of root vegetables and dig deep to unearth their origin stories, discuss their place in scientific studies, and make a judgement on which you should be eating more often.

This week we take a dip with two of the most popular snacks to see if we have any strong opinions on the subject, figure out how many wars each has caused, and eventually talk about whether or not you should be eating them in the first place. Holy Guacamole: How the Hass Avocado Conquered the World - Smithsonian Magazine Give Chickpeas A Chance: Why Hummus Unites, And Divides, The Mideast - NPR Who invented hummus? - BBC

It's the 30th episode, and that means that it's time for another royal rumble. This time we explore the artery clogging world of fats, and talk about what makes some better for you than others, how they retain their distinctive flavors, and which has a rebellion named after it.  Spread the Word: Butter Has an Epic Backstory - NPR Deep History of Coconuts Decoded - The Source

More sandwiches for everyone! This time around they get even less healthy, as we delve into the briny depths and processed...glop tubes (?) behind these popular sandwiches. What we find may not be particularly healthy, but it sure tastes good (depending on which of us you ask). My Grandfather Invented the Reuben Sandwich. Right? - NY Times The History of the Reuben Sandwich - Kitchen Project Philly Cheesesteak Illustrated History - First We Feast A Brief History of the Cheesesteak - Thrillist The Day They Took the Cheese Out of Cheez Whiz - National Post

We take a trip to the fair this episode as we compare these two indulgent foods, discussing their similar origin stories, dubious nutritional value, and reminiscing about horrible school cafeteria food. Texas Corndogs Recipe - Martha Stewart Corn Dog Recipe - Alton Brown The Short, Sad History of the Corn Dog - Village Voice The Complicated History of the Frito Pie Frito Pie Explained

This episode the focus is on two regional seafood-based sandwiches with remarkably similar origin stories. In the end it all comes down to the fats - does the fried seafood in the Po Boy condemn it or is the mayo/butter covered lobster fatty enough to win the race to the bottom? Messy History of the Po Boy

This episode we answer some tough questions about some of our favorite snacks. What is a chip? Are there any vegetables in Veggie Straws? Once you pop, will you ever be able to stop? Pringles Product Info Veggie Straws Pringles Ad (90s)