This is so funny. As a kid I never really thought about it, until one day my sister pointed out to me that a rare steak was "bloody." I was like "Oh, is that what that is?" and she was like "Yeah, what did you think it was?" I answered "I dunno, meat juice?" To which she replied "Yeah, that's blood." Vindicated, after all this time... 😂
People always talk about how they think of comebacks way after a discussion has ended, but few ever touch on how some of our actual, real time comebacks were right to begin with. It's an even more excruciating feeling for me
But as a kid back in the day, I can see both views - the blase opinion of the kid seeing it literally as juice from meat - 'meat juice' then the other kid seeing what looks like red blood from flesh like a slaughtered murder victim in a horror film... I shudder what you two thought when you saw a peen do its sxy thing - she'd call it milk and you would call it peen juice...lol
Red runny "juice" that looks like blood coming from barely cooked meat is revolting to a majority of people on earth. The people who like it that way do not understand the revulsion. "It tastes best that way! Cooking it more ruins the cut!". There are many retorts they have to justify it. It's nasty, but the people who like it will never understand why others might see it that way. Totally normal for them.
As a vampire, I appreciate this video. I've been telling my fellow vampire friends that they can't simply eat rare steak to get their blood fix, but they won't listen to a word I say. It's nice to have video to point to so I can show them that they need to at least be supplementing with animal blood if they don't want to bite humans.
Whenever I’ve told people their steak juice is myoglobin and not blood they just look at me sideways. The person I learned it from (paramedic prof) actually said something along the lines of “I never tell people that during dinner anymore, I just take their steak cuz they’re stupid”
Until now, I assumed that a forklift was some kind of dinner table workout. Guess I learned two things today, and must excuse myself, as my brain is full.
Seeing as how you’ve been in this industry, i’m hoping you can answer my question - I notice that when packaged chicken, air-chilled or not, gets close to its “best buy “ date, a fair amount of meat juice or purge accumulates in the package container. Is that a sign of the meat trending towards going bad? Is it better to get meat that doesn’t have meat juice coming out of it or does it not matter?
A painful, yet informative watch. As a Muslim who has only eaten steak well done due to the myoglobin misconception, I appreciate this non-condescending explanation.
I wish i could have gotten my mum who is a jw to understand the same thing, hated steak for the longest time because when i was growing up we were not allowed anything other than well done. Put that with always needing to finish meals and i could be sitting there for up to 2 hours trying chew up a quarter piece of steak :/ i always made sure to never order them and wondered why anyone went on about steak ever. lol Learnt about it being myoglobin in a phlebotomy course, after that tried steak how its meant to be and loved it.
But that doesn't even make sense. If you are under the assumption that red liquid = blood, then cooking it well done so it doesn't look red anymore wouldn't make it not blood...
@@triparadox.c That wasn’t the case with me. I assumed that the red liquid was blood simply because the red liquid was from animal flesh. And since animals bleed blood… I also incorrectly assumed that the “blood” would fully dissipate and evaporate only when cooked well done.
I used to work in a slaughterhouse and was always amazed at how clean and void of blood everything was after bleeding the cow. The cow goes from the bleeding station to the skinning station to the gutting station, and by that time there is almost no trace of blood in the carcass. I worked at the gutting station where I'd cut open the stomach cavity and remove all the organs, no blood except a few drops that have coagulated at the ends of some tissue. Even the organs are bloodless except for the heart and liver.
Can you talk a bit more about that job, like how did it mentally feel to you? Did you dream bad? How do people respond when you tell them about your work? Anything else? An answer would be super interesting!
@konradk.8770 I enjoyed working at the slaughterhouse. I've had about 10 different jobs in life and that one gave me the most self-satisfaction and knowledge I could apply in the future. I only left because the pay was poor and the boss was irritating. I did not dream bad. I am 35 and I haven't had a bad dream since I was around 19. When I would tell people where I worked most people were positively interested and would always ask about how the beef was sold and about the prices. I did get a few odd/concerned looks from women. The hardest thing about that job was that we'd work cutting or slaughtering for 8 hours and then clean everything, which took about 3 hours. Often we'd start in the morning before the sun peeked over the mountain and finish during the night. Besides the pay, the only other negative aspect was, at times, the smell. But you quickly get used to it after an hour.
Lab technologist/blood banker here - testing for myoglobin isn’t all that “standard” for most patients in any hospital setting that I have ever worked. It might be done as part of a cardiac/chest pain workup, although other tests (CK/CKMB ratio, troponin, etc) are more common. I’d bet money that the person who mentioned it on TikTok was confusing hemoglobin and myoglobin. Hemoglobin is an extremely common test done all of the time.
Also, one more thing I'll add to this is that myoglobin is nephrotoxic which means it is bad for the kidneys. That is why myoglobin tests are done after something that might lead to muscle atrophy like a car crash, an OD or in my case, seizures.
Here in Brazil there’s a very well known dish called “galinha ao molho pardo” (chicken in brown sauce). I encourage you to google it. It’s unbelievably good. It’s a stew kind of dish, but the “sauce” is made with the chicken blood and you don’t eat it just like a stew. It’s generally served with rice. There are some other stuff in it: you cook not only the chicken meat, but also its gizzard, its liver, its heart and even its inner eggs (which is basically the same taste of boiled yolk). I also cook some olives, potatoes and okra in it. Some people even put some corn in it too. Delicious, anyways.
I've been trying to explain this to my parents for a while. They cook every piece of meat until it's completely dry and doesn't have *any* liquid left in it anymore, since the meat juice is red-ish and they think "the blood is disgusting". They've ruined so many good steaks doing this. So many ruined steaks, cooked far longer than "well done"
This was the first video i've seen of your content and im thoroughly impressed. Some families have forgotten what a gift food is and im excited to learn more about particularly animal products and what all can be used and how. Thanks for the video it was great!
I used to work at a Panda Express. The manage there would call all of that blood, so even if I cooked the steak until it was brown grey all the way through, if it would come out when he squeezed it, he would tell me the steak was raw. He didn't know why there were more complaints about the food when he cooked vs when I cooked.
Hi adam, there's another reason why eating blood in it's liquid blood form isn't done: if your stomach and tastebuds notice a large amount of blood taste, your body assumes it's internally bleeding and will make you vomit, even if it's blood you've just drunk from elsewhere. So unprepared blood (when it's not in pinprick in your finger small amounts) does have some issues if you want to drink it completely unprepared, which is why it's only found in prepared dishes and not in any traditional salad dressings or the like.
I'm not going to test it out, but think it's interesting that Fight Club contains a quote opposite to your statement (something along the lines of "did you know you can swallow a quart of blood without vomiting?").
Thank you for explaining this with great clarity. I always wondered why the color was so similar, and didn't realize it was due to myoglobin. The albumen point is also helpful, and now I know why morcilla has that wonderful mealy texture to it - it's the albumen caking up the other fillers!
Truly excellent, informative, technical, no-nonsense evaluation of blood and meat. I really enjoyed your approach and clear, unequivocal evaluation of what appears to have become a bit of a sensitive subject. If only there was more straightforward honesty going on in the world. Well done Adam, great video.
fun fact about the blood albumin thickening thing - you can actually use 60 ml of blood to replace 1 egg in baking, just incase you have any allergic or vampiric friends
The use of blood, or liver, is a very traditional and very french way to thicken some heavy dark sauces. It works perfectly fine, just maybe inform your guests in advance.
As a Scot, I have always eaten black pudding, which is made with blood. Any metallic taste is countered with spices. And I recommend a few slices addes to a stew! Thank you for this
one of my closest friends is half-Scottish (paternal side), and his dad still keeps the family tartan alive. I had the chance to try locally-produced haggis at one of his family gatherings (it probably was not authentic Scottish haggis, for legal reasons.) Tastes A LOT better than people think. I had it with potato salad and an ice-cold brew. Was not disappointed. Mad love and respect for you Scots and your culture. You guys are highly intellectual, only when you’re not hammered on your own whiskey. 😂
Thank you! This video was very informative, and presented in a simple and quite understable and clear way. Great video as always, I regularly find myself binging your videos and I learn a lot! From the recipes to the food science ones. Made Cheese sauce with your method using American cheese for emulsifying and its been great!
hey, folks. I study biology and i wanna bring light to something that Adam said in this video. He mentions that blood sets up solid when it makes contact with air(5:27). Thats precisely not the mechanism of clotting of blood. When platelets in the blood are injured they release something called thrombokinase and it starts a cascade process and that leads to blood clotting or thrombosis. This is the reason why blood clots can also form inside the artery of an individual. Also, Adam. Huge fan of your content! Edit- exposure to air does not lead to clotting of blood. Clotting is a result of injury to platelets. Platelets are "cell fragments" which are concerned with the task of blood clot formation, but it alone cannot form a clot. It needs proteins like fibrin, and mineral ions(example:-calcium) and so on. I am not a hematologist.
I’m sorry but I don’t agree with injured platelets. Hemostasis (blood clot formation) can happen due to: (1): blood vessel injury; injured blood vessels expose vWF and collagen which platelets gets activated by (primary hemostasis). Secondary hemostasis also get activated when endothelial cells (“blood vessel cells”) release tissue factor. (2): stasis (stagnant blood); procoagulant factors in the blood doesn’t get washed-away which leads to them overcoming the local anticoagulant factors. Thus secondary hemostasis gets activated.
Extra (I think neat) information for anyone interested. Injured blood vessels can happen due to atherosclerosis. This often happen in arteries. Since injured blood vessels mostly activates primary hemostasis (“platelet driven blood clotting”), the blood clots are classically white because of many platelets. Stagnant blood often cause blood clotting in the leg veins. Since stasis mostly activates secondary hemostasis (“fibrin driven blood clotting”), the blood clots are classically red because of fibrin and trapped erythrocytes.
@@primeirrationalHi. Sorry for late reply. I agree and thankyou for bringing this information to light. Ofcourse blood clots due to not just because of injured platelets but also through the steps that you mentioned. This was the most relatable example that I could come up with, as platelets have a primary function in blood clot formation. My argument is against the assumption that blood starts to clot when it is exposed to fresh air. Which still stands true as it is a myth. Blood clot due to blood vessel injury, is it not just platelet being damaged again? I appreciate you taking your time to write this down. Please let me know if you have a different opinion.
@@vardaan1184 Thank you for your kind reply! To conceptualize it as easily as possible, there are two “normal” ways for blood clotting to happen: either when the blood vessel itself gets damaged (for example when you cut yourself or when the vessel is atherosclerotic) or when the blood stops moving (because of the effects of coagulation factors). Thus you can get heart attack and stroke because of atherosclerosis since it’s a type of blood vessel injury, and the risk if blood clots increase when you take long airplane flights since the blood is more stagnant during such long sit down periods. It could very well be so that injured platelets, besides the injured blood vessel wall, also signals for blood clotting, but I’ve never heard about it. Maybe it’s not the norm because injuring a single platelet is hard since it’s very small (much smaller than a red blood cell). There are diseases where platelets are dysfunctional, these diseases leads to bleeding rather than blood clotting however.
I'm a sous chef and I literally cannot count the number of times I've had this conversation with people. In the future, I'm going to save time and just refer them to this video. While they're watching it, I'm going to eat a rare steak.
I will probably ask you 5 billion more times even though I've never asked you before simply because of this and also I know we have opinions but I like my steak cooked and still not trying to eat my grass
I think this fear goes from ancient times when primal people used to cook meat to decrease the chance of getting diseased. Even nowadays the chance of getting some parasites still exists while it is relatively low
@@gguy156 most of the actual diseases in beef are on the outside of the muscle. which is why normally a good sear makes in very safe salmonella goes into the muscle tho which is why u cook chicken well done
A Polish delicacy is "czernina" ("black soup") - broth with fresh and dried fruits and duck blood. Very tasty. Also a variation on British black pudding called "kaszanka" is extremely popular in everyday eating and is a staple of the grill season.
I live in China, and one of the most famous dishes in Nanjing is called "Duck Blood Soup", which is a duck soup with chunks of duck blood floating in it. It looks and tastes like brownish-black tofu, it's not off putting at all. Just think of it like protein.
It seems to be a phenomenom in Eastern Europe, in Czechia we do have a soup called "prdelačka" (literally "ass soup" lol) in which pork blood is cooked with strong pork broth and other seasonings.
Thanks for clearing that up, Adam. I love steak, particularly medium to medium-rare and it was very difficult to convince the family that the "juices" oozing out of the rib-eye was not blood.
It seems to be the number one hang up people have with rare - med rare, "Ewww, blood!". Unfortunately many remain unconvinced that a medium rare ribeye is 100x better than well done because they're afraid to try it. Or even worse they do try it but mentally destroy any chance of liking it because they can't stop thinking it's bloody. Might as well just buy chuck roast steaks for them, tastes about the same when they're cooked to hell and way cheaper
As a waiter for many years, I can say that on the few occasions I’ve actually let a guest known about the difference and that it’s not blood, they usually accept it as true… They will however continue with “It still feels disgusting and I want a well done steak”
@Kriegter I don't think that's fair. I know, intellectually, that a rare steak is perfectly safe to eat, just like I know, intellectually, that a cockroach raised for human consumption is perfectly safe to eat. I would still have a difficult time forcing myself to eat either of those. And if I'm paying good money for food, I'm not going to get something that I have to force myself to eat.
I always had steak cooked well-done because I thought the juice or redness was blood. It took me doing a Google search in my early 30s to learn what I was avoiding. I ordered a medium steak soon after (medium-rare is sort of what I prefer these days) and realized why my steaks were so damn tough. Even though I'd heard people mock tough steaks, I always thought it had much more to do with the price of the cut. I was wrong and I'm very happy I found out.
Did you grow up poor? I've often found that poor people (and to a lesser extent black people and some Latinos), have some interesting food myths and cook steak to at least medium well. It took me twenty years to get my own parents--one grew up on a farm in OK and the other in Central America--to start eating medium!
@@lelandunruh7896 Can't speak for other countries, but in Brazil, salmonella contaminated meat is so common not fully cooket food is a safety hasard. Raw egg and sushi can also bring issues.
@@Let_Toons the thing is, a medium rare steak IS fully cooked. its different with chicken for example, but beef doesnt need to lose its red color in order to be safe to eat
Wow! Thank you so much for explaining about my Anglo in & haemaglobin in mired meat xx I’ll be cooking my Rib eye steak tomorrow & I’ll enjoy every piece of it xxx thank you xx Helen kirrage xx
In our small town rural butchery we still collect all the Pigs blood we get from slaughtering to make Blood Sausage. Its the most respectful thing for the animal as well, using as much of it as possible instead of throwing so much of the animal away.
It sounds like even large, commercial slaughterers don't exactly waste the blood. Feeding it to other animals and plants is a good use, not to mention the pharmaceutical applications, whatever those are. Letting it go entirely to waste would be leaving money on the table.
@@mckendrick7672 i mean not really, as the full definition of veganism is to avoid exploitation and harm as far as is practical and possible (though this is smth a lot of Very Online vegans forget/ignore and that certainly helps nothing lmao). the only time such crops wouldnt be vegan is if a vegan specifically chose to use blood & bone meal in their own allotment, as they could absolutely choose not to do that.
As a cook by profession I always love how Adam clarifies on hundred year old cooking myths & other superstitions & enlightens people with legit & useful knowledge. I aspire to study organic chemistry very soon & with the help of the late Greg Easters organic chemistry & recipe books, which include mostly never printed before, cooking knowledge & how to manipulate ingredients in a positive manner & really understand why for example certain components in tomatos can only be extracted with alcohol & aren't soluble in stock or water. Or how adding shredded cabbage to shredded garlic in a food processor & with the help of enough time & oxygen they enzymatically react together & it creates these deep, rich background notes which don't even taste like cabbage in the end. This man, despite his none existent TV presence was truly a culinary revolutionary like Escoffier. With over 50 years of experience & having lived & cooked in the US, Italy, France, Spain, Switzerland, Germany, Finland, Russia, India & so many other countries, to me he obtained the highest level of aquired knowledge in his pursued profession. Next to his books who can all be found on Amazon, he used to have a RU-vid Channel called "Cooking In Russia / later Cooking In Finland". He sadly passed away in September of 2022 at the age of 76. I was told by his son Max who released a short video on his channel in February. Even though It's been a few months now since I've heard the tragic news, I still cannot cope with his loss, since I would have had a chance to actually meet him in his former restaurant Laava in Helsinki. But due to the land lords decision of closing the place shortly after Covid hit, this project in which he invested over 3 million Euros & took almost 3 years to reconstruct, via utilizing a old nordic historian building, due to the short lived lifespan of his restaurant, I was no longer able to experience his unique style of cooking first hand. Even though I've tried dozens of his recipes over the years, I still would have loved to dine there & give him a huge hug for how this "online mentor" has shaped & influenced me more than any actual colleague. The praise for Greg or his legacy would be endless & words simply cannot express what he means to me & so many other people. I hope someone might read this & maybe get inspired to buy his incredibly knowlegable cook books & support his son Max who is now all alone in Finland, since his mother & sister also have passed away a few years prior in a car accident. He is still in his early 20s. And I hope that anyone may check out his channel as well. His old school VHS format type really reminds me of watching someone like Bob Ross paint, only Gregs art form was cooking. Bless you all ! Rest In Peace & Fly High Sweet Gentle Soul Greg Easter !
Nothing can change what happened, so as hurtful as it is... you can only change the future. You may continue his legacy through becoming a chef like he was, dedicating your own art to him. He was a big part of your life, he will continue to be. Tell his story, make the best of his teachings and pray for his soul.
What always confused me about those "eww, it's blood" people is that if it actually _was_ blood, cooking wouldn't make it go away, it would just be cooked blood.
One additional point, when you go hunting, it isn't simply shoot animal, take animal home to cook It is permits and equipment (to prepare) 1 Track 2 Kill 3 Bleed (cut the neck or major artery) then hang by the feet or such to bleed the animal of all of its blood (this process is known as field preparation) 4 Skin/ Gut (some people do odd preparations, sometimes putting herbs or such on the rest of the animals 5 Butcher, such as to cut and prepare for cooking often after a brine bath for moisture and flavor and then marinade with aromatics such as orange for combatting any "gaminess" 6 Finally Cook, by heating or smoking or curing, etc. Not a hunter myself, but as a chef, I do make sure I don't have an amateur hunt an elk and forget the field prep part of the hunt otherwise rigor mortis sets in and the meat is absolutely useless for my purposes (maybe not for others, but definitely I won't work with it outside a survival situation)
Adam, found you 3 or more years ago (hope you were on at the time or that'd be weird). So enjoy your videos. Cooking is one of my true passions and I love cooking and learning from you. Thanks for this one! People like you make the internet a wonder, especially for many like me don't have streaming budgets! Cook on, my friend!
Man Adam is incredible, apart from teaching things about food, inadvertently he also teaches about the human body :D You're great man, been watching your videos for over 2 years, keep it going!
English isn't my first language, and I'm currently still learning it. But idk why Adam's voice is very easy to hear, it sounds really clear and articulated. So thanks for helping me learning, even though you might not mean it lol
I think Adam is very intentionally trying to speak and enunciate clearly. He has experience in broadcasting and knows how to communicate clearly, especially to a diverse audience that isn't just native English speakers. By the way, this is the best kind of content for language learning - clearly articulated and very interesting/entertaining!
Very well done & educational video, thank you for all your work!!! I love your overall presentation of both the culinary & scientific aspects of the topic. Very entertaining as well, cheers!
Here in Sweden eating blood dishes isn't uncommon. We often serve Blodpudding (Black Pudding) in schools and it is a fairly common dish here. It is especially tasty when you serve it together with bacon, cottage cheese and lingonberry jam. Another blood dish that is less common nowadays is Paltbröd (Blood Bread) which is often served together with salt pork and bechamél sauce. Both dishes are delicious if made properly and well worth a try. 😃
Ever since a veterinarian friend of the family told us about the wonderful world of parasites one could get by eating pig's blood, we just dump it in to the cesspit under the old outhouse. Chicken blood is safe too eat due to how it cooks, and damn I could go for it right now.
Don't know if that was stock footage or you were in Cleveland, but loved seeing the local West Side Market in your video! Such an outstanding building filled with so much amazing food.
And now I just fell down a rabbit hole of researching Myoglobin and muscle cramps. Thanks for that Adam. Oh, and I'll have my steak medium-rare please with all the red meat juice on my plate!
Blood really is a very underrated ingredient. Here in Portugal we mainly use it in rice, "arroz de cabidela", and in sausages, "morcela". We even stuff it inside pig's stomach, "bucho". Real good.
And Sarapatel is an example of a stew thickened with blood, too! Although, here in my corner of Brasil, we usually call the blood sausages "chouriço" (which if I understand correctly is used in Portugal for a broader list of different sausages).
Arroz de cabidela is a very popular traditional Portuguese dish. The rice, poultry and giblets are finished with blood and a hint of vinegar. Delicious! en.m.wikipedia.org/wiki/Cabidela
I don't eat meat, which means I end up skipping about half your recipe vids. But I love you food science vids and found this one really interesting. For years I told people "it's not blood, it's plasma" not knowing I was basically as wrong as them!
Always love a mention of shear-thinning liquids! We always pay attentiont to the much more "cool" shear-thickening liquids, and usually shear-thinning is left to poor ketchup as the example.
In Southern Chile it is customary to eat mutton slowly cooked over fire for hours. While you are waiting, you might drink "ñachi", the still hot blood from the carcass with some spices. You might also wait for it to coagulate and eat it.
I'm curious about the thickening properties of blood. How much does it thicken, compared to its volume? What is the texture of something thickened with blood, as compared to starch, flour, or xanthan gum? Is the irony flavour overwhelming in the quantities you would need to thicken a gravy, or maybe a chili?
It would be cool if Adam did some cooking with blood in this (or maybe a future) video. You can often get it at an ethnic grocery/butcher, or if you contact a rancher.
This actually sounds like a fun challenge to measure. If what Adam says is true that it is only thick when still, then typical viscosity measurement techniques might not work because they chiefly measure the moving fluid afaik.
Its very similar to the thinking/emulsive properites of eggs and can be used interchangeably with eggs in recipes that require eggs Beleive it or not there is an Italian dessert called Sanguinaccio Dolce which is a kind of chocolate pudding that gets a unique irony flavor by using blood instead of eggs which compliments the richness of the chocolate. Pasta Grammar has a recipe for it in one of their videos.
In this regard eggs and blood are really similar. You could even use blood the same way you would make scrambled eggs and the iron taste is a lot milder when cooked (but still noticable)
find a filipino restaurant and order dinuguan, that'll give you an idea. dinuguan is pork's blood stew, euphamistically known as "chocolate meat" because of its appearance
As a Jewish person who has always maintained a kosher diet which does not allow blood - despite knowing forever that it's meat juice and not blood I need to reassure myself every time
@@holokyttaja5476 okay man calm down and go back to r/atheism just cause someone believes something you don’t doesn’t mean you get to belittle them for it
My mother was one of those ppl who had to have it well done. When I grill I ONLY grill medium rare. She actually tried it and she really liked it lol I was surprised because she always thought it was blood til I explained to her what it is.
I thought you might mention how heme is used in the faux-meat industry in products like Impossible Burger. Having been a vegetarian for some decades by this point, I has to say I was legitimately surprised by how it impacts the flavor of plant-based products. I
The ironic thing I find about that is you can only get Heme version iron from animals. You can get non-heme iron elsewhere but it doesn't taste the same. All the "veggie burgers" are fortifying their product with heme.. which comes from an animal. You'd think people would be up in arms over this betrayal, but instead, they just keep trying to make meat-like-products.. almost as if they.. wanna eat meat
I didn’t know that. I don’t know much at all about plant-based meat given I’m such a fan of meat-based meat. 😂 But you’ve got me curious… where do they get the heme from? If it comes from an animal doesn’t that instantly make it non-vegetarian? I was under the impression that Beyond and Impossible “meats” are both vegan. Is there a plant source for heme? Or is that something that can be made synthetically? Is there such a thing as faux-heme? Sorry to bombard you with questions but you just opened up a whole new world to me on a subject I thought I had a fairly good grasp of. Just curious. Thanks.
According to wiki: "Impossible Foods, producers of plant-based meat substitutes, use an accelerated heme synthesis process involving soybean root leghemoglobin and yeast, adding the resulting heme to items such as meatless (vegan) Impossible burger patties. The DNA for leghemoglobin production was extracted from the soybean root nodules and expressed in yeast cells to overproduce heme for use in the meatless burgers. This process claims to create a meaty flavor in the resulting products."
Thank you for this video. I’ve always known meat juice wasn’t blood, but I couldn’t really prove it to others when the subject came up. Now I know how!
WOW this is very informative and great to hear. I'm a torah observant Christian (SDA) in regards to consumption of meats. I've always been a little stumped on the issue of not consuming blood as requied in the torah and I've been given different answer on if we are or not consuming meat when we do not eat Kosher butchered meat. This is educational. So the answer is no... Thank you again.
I'd be interested in a video exploring Heme. That was one of the big marketing terms vegan meats were using to sell the taste. Which I think was derived from beets
The coffee tea analogy was pretty good. both caffeinated hot beverages made from steeping plant matter, compared to heme containing proteins in liquid that transport oxygen in the body.
