I used to work at a fast food place and once had a customer ask for a drink with no chemicals in it. I had no idea what he wanted. I tried asking him what specific chemicals he didn't want and he just got angry and left.
"Here, have a cup 'full of' vacuum. Be sure to keep the lid on or else it might get contaminated by nitrogen, which is commonly used in fertilizers and is also in the same group as arsenic, which is a well known poison!"
bunbundabunni "I apologize, but our entire selection of beverages contain a dilution of dihydrogenmonooxide. It's admittedly one of the most dangerous chemical compounds on Earth, proven fatal when inhaled; but in small doses the FDA has found it to be safe and nourishing... So long as it's not inhaled, of course."
You are aware that the the sugar content of diabetes patients was discovered from tasting dog's urine that tasted sweet ? Gustatory testing was quite common in science before more modern safety measures became common. Not to mention that humans are omnivores and in principle can eat or drink most things. And so they do.
The worst part about all of this, if you have some one in your life that has allergies, is that natural flavors can be literally anything animal or plant and they don’t have to tell you what it is. If it says flavoring I just have to put the item down. We need more transparent labeling, but I guess if they have to write crushed up bugs for color or beaver secretion for flavor they are not going to be able to sell as much.
#facts Same goes for the artificial stuff too. Now I know why I always couldn't do artificial vanilla, I'm allergic to all things petroleum. So expensive only vanilla for me or nothing
not really bc i think the process goes beyond just using the natural item, they process it into specific flavor molecules still, removing the terpenes or essence of the original item into a manufactured isolate, i dont think it would trigger allergies as much
Patrick Reding prolly cause slapping natural flavors on it makes it sell better than 'artificial flavors'. Theyll make sure to jump that loophole to make sure that they get that profit boost
If it started out as petroleum, it would still bother me. I'm actually more grossed out by artificial flavors now. Before it was just that natural tasted better. Same price = easy choice.
@@adde9506 Well, everything starts out as something else. You are what you eat, and that's because you're just made of other things. A strawberry, for example, needs soil to grow and to just exist in general, and the soil is necessary because it contains nutrients. The nutrients come from poop and rotting animals, plants, etc. Everything contains and is made of something it got from somewhere else, and that something that leads to being in a living thing which leads to you eating that thing always has to start somewhere. Everything contains something which, at some point, was some very unappealing and possibly deadly chemical. Everything you find in a plant or animal was not always in a plant or animal to begin with. What matters isn't what it was, but what it is. Like how cow milk is made from cow blood, but it's not blood anymore, so it doesn't matter.
So if I offered you strychnine, you would consume it, since "we're all chemicals"? Everything is chemicals but some chemicals are still POISON, dumbass lmao
So nice to see a nuanced discussion about natural vs artificial. It's amazing to me how many people just blindly think if its natural its healthy. In order to save our planet we really need to look at things from all angles to find the best solution
I am so sick of people who mindlessly hate artifical, and things like GMOs or even preservatives. 99% don't know why, but are just sheep for marketing companies. GMOs have saved millions of lives for instance. Organic for instance uses more water, and doesn't automatically make it healthy. People sit there with fruit that has so much sugar content that many zoos stopped giving them it due to getting fat and teeth decay. Many fruits need humans just to grow. I'm just sick of it.
I get it bro these people are totally simple and can appreciate a witty joke like that try and dumb it down for them and I can't believe more people haven't mentioned that Beaver ass taste like vanilla on this comment thread yet I wouldn't be surprised to be walking through the woods now and find someone munching out on a beaver's ass
Just for some clarification about vanilla: Vanilla beans will taste different because they contain more molecules than just vanillin, but, those molecules get destroyed when heat at high temperatures (like when baking something). Vanillin, meanwhile, is the only flavor that truly remains. That being said, if you're cooking something, always go for artificial vanilla. If you have the opportunity to add vanilla while the product is cold, use natural vanilla. This is why a lot of recipes (such as puddings) call to add vanilla _after_ you're done cooking.
Interesting. But I'm going to disagree here. Not on the science, but on the flavor. I've cooked with both and the natural vanilla definitely tastes better, even cooked. I've never been rich enough to use vanilla seeds or paste, but between the two liquids there is a huge difference. That said, if you personally don't notice a difference, save the money and use vanillin.
in my modest opinion, unless you got the natural stuff that is stronger even if you bake, just don't put anything if it's a cookie or a cake. Honestly, brown sugar has a stronger flavor and since I started to ignore vanilla in those two NO ONE ever noticed the absence of vanilla. They only noticed in sugar cookies because no molasses from brow sugar to overpower.
I'm sorry but that is completely false. Maybe some people don't have the same sensitivity to the flavours in vanilla as I do (I've been baking for most of my life, always from scratch) but I can tell instantly if artificial vanilla was used and it puts me right off. It has a subtle almond like flavour which I absolutely hate. It doesn't even compare to the real stuff and that includes when it is heated.
To all the people saying natural vanilla is better, I'm not disagreeing. At least some of you and probably most of you feel the difference due to the placebo effect. If you read about it or even watch videos from SciShow about how strong the placebo effect is, you might have a different opinion.
@@johnthakidiyel5468 100% not the placebo effect. It took me a few years to realize what the taste was when my bf's family baked, I didn't know they used fake vanilla. I think its proof enough that no good bakery ever has used artificial vanilla because anyone with a sensitive pallet can easily tell the difference. artificial vanilla doesn't taste like the real one at all to me; i get an almond like flavour.
In my chem class we learned about this, specifically about compounds called esters and the teacher actually mixed some chemicals and made that banana aroma that is characteristic from banana soft candy. It was fun
That’s why instead of “natural” or “artificial” when available I buy the actual ingredients and make it myself. I enjoy cooking and baking and fresh ingredients are always amazing.
Sean Peery That's why people are dumb for picking natural over artificial. If u get anti-matter Twinkies, you could sell them for billions and billions of dollars. I'm surprised they didnt mention this in the video!
I think the only way to make artificial salt would be to react it like hydrochloric acid plus sodium hydroxide. But idk maybe they don't consider seawater natural cause it's not a plant or animal, I haven't looked it up
@@dr.suffuzz6383 yeah, we need salt to survive and all, but this is only a way to scape the discussion of if naturally occurring non-biological compounds count as "natural"
@@capivara6094 ? he said in the video that things that add nutritional value aren’t flavours so salt can’t be a natural or artificial flavouring my comment was totally on topic
A good example of how natural isn't always better: while domesticated almonds are a tasty snack, wild almonds are poisonous; eating a small amount can expose you to lethal levels of cyanide.
The lovely part of domestication! Still applies to our lovely pets, too. The famous cat and dog are predators, and used to attack us on occassion. Now we call them our friends...development is strange.
If I'm not mistaken, I think I learned somewhere that almonds (including ones labeled raw) are roasted just enough to burn off the cyanide. Of course that leads to the question of what imbecile saw someone die eating an almond and tried to find a way to make them edible. I would have just said, "Well, can't eat those" and gone about my day.
@@robertaylor9218 unripe kernels are an issue, but once ripe they are fine. Just like walnuts, we can buy them unshelled from almost any supermarket during almond season. I suspect people are getting confused with apricot kernels.
One of the more eye-opening SciShow vids I’ve watched. Makes sense that mainstream information alludes us to have sort of an associative blame to artificial flavorings/molecules having an inherently negative comparison to natural ones. I didn’t know about The Naturalistic Fallacy. Thanks!
The Naturalistic Fallacy is the most common fallacy out there, you can find it from antivaxers to climate change denial to the organic and palio scams. it is also incrediby anoying.
i always had a bad taste in my mouth about artificial flavors. this video made me realize that i was completely wrong about the whole subject, and i loved it :)
Surprised you didn't mention the banana flavor. From what I hear, the whole situation is flipped, as artificial banana flavor is based on "the original" banana, which went extinct many decades ago, and that the natural banana flavor is actually artificial because the banana trees we have today are a result of genetic modification that outgrew the original trees.
I always get a chuckle when I hear people ask "How come the banana flavoring doesn't taste anything like 'real' bananas?" Everybody just got used to the runner-up banana flavor once the "original" banana strain went extinct. It's sort of like how I got used to the flavor of Diet Coke (or Coke Zero) and think that regular Coke has a funny aftertaste and is too sweet.
Well, the bananas we have today are not genetically modified. They are just a different cultivar: the Cavendish. The Cavendish is as genetically modified as most other crops in that it is a product of selective breeding. The old banana cultivar was the Gros Michel, but it was wiped out by a fungal disease. It isn't extinct, but it is no longer commercially viable here in the US. Apparently it is still being produced in eastern Asia though.
battleon81 ooh i think ik what you mean, theres very small bananas in asia with thin skins that have a stronger taste, riper texture and taste quite tropical. They are delicious! Maybe they're the ones you're on about?
I severely doubt most people can't tell the difference between natural and artificial vanilla. I know I can. As you said, it's missing 20% of the flavor of natural vanilla, that one fifth of the overall flavor. That's significant.
Thanks guys for making this video, it drives me insane when people freak out over artificial flavoring like it's the most dangerous thing in the world.
Eddie Torres GMO free is the worst one. Other than some problems with the corporations making them (which isn't a problem w GMOs themselves), there are virtually only benefits as far as the current peer reviewed studies go. It's annoying that fear mongering and misinformation prevents people from buying and supporting more sustainable options. Especially when GMOs might eventually be both healthier and safer if they aren't already.
Why is blue raspberry flavor a thing? Raspberries aren’t blue! For a long time when I was younger I thought there was red raspberries and blue raspberries.
en.wikipedia.org/wiki/Rubus_leucodermis blue raspberries are a real thing. Their flavor is easier to concentrate in candy and offered an alternative for candies to avoid having too many of one color
Well how bout that. I learned more from the comments in this video than in the video itself. Neat. I love blue raspberry. It's nice to be able to say it actually exists.
WEIRD its almost like things that exist in the world are complex and dont fit into neat little boxes and require a great degree of nuance to understand HMMMMNMMNM
I love how objective you guys are. So refreshing to hear someone just giving the viewers all the information possible without trying to make them think a certain way. Thank you. Seriously.
This reminds me of the argument between "fresh" and frozen vegetables. While it seems that fresh would be the better choice, frozen vegetables can actually be more nutritious than their fresh counterparts because they age from farm to table. Sometimes a Lot, and keeping them looking fresh is more of a problem. I would love if you guys would also do a video on Imitation flavors. Reading those bottles can be an exercise in terror! Thanks for sharing
Natural Flavoring Chemicals: 1. Vanillin & Ethylvanillin: - Flavor: Characteristic vanilla flavor. - Uses: Vanilla flavoring in products. - Side Effects: Excessive consumption might lead to gastrointestinal discomfort. 2. Limonene: - Flavor: Citrus note, predominantly of orange. - Uses: Citrus flavoring. - Side Effects: Rare, but can cause gastrointestinal issues in high amounts. 3. Linalool: - Flavor: Floral scent. - Uses: Floral notes in food and fragrances. - Side Effects: Potential skin irritant. 4. Cinnamaldehyde: - Flavor: Cinnamon flavor. - Uses: Flavoring in products. - Side Effects: Can cause mouth sores or allergic reactions in some. 5. Citral: - Flavor: Strong lemon aroma. - Uses: Citrus flavorings. - Side Effects: Gastrointestinal discomfort. 6. Eugenol: - Flavor: Clove-like flavor. - Uses: Spice flavorings. - Side Effects: Mouth sores, gum damage, or allergic reactions in high amounts. 7. Menthol: - Flavor: Cool, minty sensation. - Uses: Minty products. - Side Effects: Gastrointestinal issues, allergic reactions. 8. Pyrazines: - Flavor: Toasty, roasted, nutty, or popcorn-like flavors. - Uses: Roasted or nutty notes. - Side Effects: Not commonly associated with side effects. 9. Isovaleric acid: - Flavor: Cheesy, slightly rancid. - Uses: Cheese flavoring. - Side Effects: Gastrointestinal discomfort. 10. Anethole: - Flavor: Licorice or anise aroma. - Uses: Licorice-flavored products. - Side Effects: Potential gastrointestinal discomfort. 11. Sotolone: - Flavor: Maple, caramel, or burnt sugar. - Uses: Sweet, caramel-like notes. - Side Effects: Not commonly associated with side effects. 12. Diacetyl: - Flavor: Buttery flavor. - Uses: Butter flavorings, also found naturally in some fermented beverages. - Side Effects: Inhalation linked to "popcorn lung" in factory workers; ingestion might cause digestive upset. --- Artificial Flavoring Chemicals: 1. 2,3-Butanediol: - Flavor: Precursor to other flavor compounds. - Uses: Used in synthesis, can lead to compounds with buttery flavors. - Side Effects: Might cause gastrointestinal discomfort. 2. Ethyl 2-methylbutyrate: - Flavor: Fruity aroma, reminiscent of apples. - Uses: Enhancing fruity notes in food products. - Side Effects: Potential gastrointestinal discomfort if consumed excessively. 3. Gamma-Decalactone: - Flavor: Rich, peach-like aroma. - Uses: Enhancing fruity and creamy notes. - Side Effects: Excessive consumption might lead to digestive upset. 4. Ethyl butyrate: - Flavor: Fruity aroma, often associated with pineapples or fresh oranges. - Uses: Tropical fruit flavors. - Side Effects: Potential gastrointestinal discomfort if consumed in large amounts. 5. Diacetyl: - Flavor: Buttery flavor and aroma. - Uses: Butter flavorings, present naturally in some fermented beverages. - Side Effects: Inhalation linked to "popcorn lung" in factory workers; ingestion in high amounts might cause digestive upset. 6. Acetoin: - Flavor: Mildly buttery note. - Uses: Adds creamy or buttery dimension to flavorings. - Side Effects: Limited data; potential concerns similar to diacetyl. 7. 2-Acetyl-1-pyrroline: - Flavor: Aroma of freshly baked bread, toasted rice, and jasmine rice. - Uses: Imparting toasted or grainy notes. - Side Effects: No known specific adverse effects. 8. Alpha-ionone and Beta-ionone: - Flavor: Violet-like aromas; Beta-ionone is associated with raspberries. - Uses: Fruit and floral flavor formulations. - Side Effects: Gastrointestinal discomfort with excessive intake. 9. Ethyl vanillin: - Flavor: Stronger variant of vanilla flavor. - Uses: Chocolate, baked goods, and perfumes. - Side Effects: Overconsumption might result in gastrointestinal discomfort or headaches. 10. Butyric acid: - Flavor: Unpleasant, rancid butter smell. - Uses: Certain cheese flavors in very small amounts. - Side Effects: Digestive upset with large consumption. 11. Methyl anthranilate: - Flavor: Grape-like aroma. - Uses: Grape-flavored products. - Side Effects: Gastrointestinal discomfort and potential skin irritation. 12. Benzaldehyde: - Flavor: Bitter almond or cherry-like flavor. - Uses: Almond extracts and cherry flavorings. - Side Effects: Gastrointestinal symptoms, dizziness, or respiratory depression in very high amounts.
Hank you forgot licorice root. The real one have this stuff in it. The drug: glycyrrhizin amd it can cause issues. The artificial licorice won't kill you the same way.
I think it was theorized that Napoleon Bonaparte died from licorice poisoning . I remember scientists trying to test his corpse's hair for the molecular concentration of the deadly chemical. Don't know how that turned out.
My mother used to work at a company that produced flavors. She said the main difference between "natural" and "artificial" flavors is that natural flavors a synthesized out of plant oils rather than mineral oils.
As a person with food allergies I have an appreciation for artificial flavours. For example, one of the vitamins I take is a mix of three flavours one of which is strawberry. Since the flavour is made from real strawberries I cannot take those and end up tossing out 1/3 of the bottle. If the flavour was artificial I wouldn't need to worry about strawberry proteins finding their way in.
I wish you all had touched on the problem that food companies can use “Natural Flavors” on the label instead of listing the ingredients you’re discussing here. They may not cause reactions in most people, but anyone who is allergic to one of those ingredients can’t buy anything with “Natural Flavors” on the label. Which is nearly everything in a grocery store unless you can afford to do all your shopping at specialty stores.
Artificial vanilla extract is crazy because sometimes chefs say it's better to use artificial in the likes of baking. If it's raw (example: added at the end for ice creams and puddings), the real stuff is better. Maybe the heat of the oven does things to the extra natural parts. I didn't bake much in the past, so the real stuff was fine for a long time. I also feel that artificial, especially yeast-grown can be better. We've been using yeast to make bread for centuries Ann Reardon did a story on food colorings and how artificial ones might actually be safer.
The organic label has an actual meaning now, though it's not clear what significance it actually has on the environmental impact. It is mostly a way to make products more expensive. Natural is pretty much meaningless on every level.
Vanillin is not the sweet component, actually very much the opposite its very bitter, only when combined with sweeteners do you get the "vanilla" you imagine in your head.
In culinary circles, sweet does not mean sugary sweet. It means pleasant or less bitter. Sweet almonds, for example are not sweet, just less bitter and poisonous than bitter almonds.
I'd contest it does have a sweet flavor (having actually eaten a spoonful of vanilla extract... I don't recommend this) but yes, different than sugar. Still a far cry from bitter flavors like cocoa or coffee.
Has SciShow ever done a video about food dyes? I always see people saying food dyes are awful and effect behavior, and I'm curious what the scientific view is there. I can of course research on my own, but I love SciShow 😛
Sebastian Elytron what about if it's naturally derived vitamin C I mean synthetically made vitamin C is less efficiently absorbed This applies to most nutrients
I believe the same reason you gave for the more nuanced flavor of real Vanilla is also why some people can eat foods with natural nitrates but not the artificially made sodium nitrates. Nitrates are notorious for triggering migraines in a lot of people, but only the artificial ones. I know this from personal experience along with talking to other migraine people. I suspect in the natural form, like celery juice or powder, the other components modify how the nitrates respond in the body.
* Rewatching old videos* "Vanillin, I beat you Hank I win!" -Also Me "oh, that's where I learned this." I apologize to everyone who taught me this, I forgot it was you who taught me this. This channel has taught me so much
Sounds like flavours derived from yeast and bacteria should still count as artificial, since those aren't plants or animals. Under that kind of rule, though, you can never have "natural mushroom flavour" even if it's extracted from natural mushrooms, since they aren't plants either.
Btw yeast and fungi can come under plants and animals depends on which classification system u use Though they r in separate classes in Whitaker 5 kingdom kingdom
Anupama Sunny Can you name any classification system that puts fungi under the "plant" oder "animal" kingdom ? No ? Thought so ... You may subsume them as eukaryotes, which is of course fine, but no half-decent classification system will categorize fungi as plants or animals. That's simply ridiculous. That's worse than classifying archae as eubacteria.
Vanilla has a flavour much richer and tastier than plain vanillin though. So I only buy products with vanilla flower extracts in them and avoid those which only contain vanillin without all the other compounds. Hopefully one day we will be able to artificially produce more of those compounds through biotechnology, making the artificial flavour taste much closer to vanilla extract. Then I'll switch to the artificial flavour.
ita-eng subber it will be possible by engineering microorganism which produce all of those compounds at once, maybe by directly transferring genes for necessary Enzymes. If we could do that we couldone day even copy essential oils, which would be amazing for more affordable surrogates fo expensive oils and Critically endangered plants.
What you fail to address is the set of contaminants that can be present is different when flavors are made in the lab. Things like benzene would be more likely present if the flavor were solvent-extracted, derived from petrochemicals, or produced from toxic reactants. For example, caffeinated drinks had traces of chlorinated hydrocarbons until industry switched to supercritical CO2 extraction. Some artificial sweeteners link chlorine into the "natural" sugar molecule.
I remember making bana and mint flavorings in college chem lab. Another interesting twist is artificial maple syrup is usually naturally flavored with fenugreek extract
The word artificial is artificial. Humans are natural so isn't every physical thing humans create also natural? For example, "artifical vanilla" is artificial in name only. Why not call it "natural laboratory vanilla"?
High5 for mentioning the nature fallacy... I reckon it is one of the most commonly abused belief in developed countries and bio shops and hipster stores capitalize on the benevolence of uneducated people who mean well but all they end up doing is spending the big bucks on some veggies infested by some common fungal pest ending up worse than the non-bio alternative. Same goes for flavourings... I usually defuse this fallacy by offering the believer to go and try a bite of this: en.wikipedia.org/wiki/Amanita_muscaria
I don't think I'd call Amanitas a "flavoring", but they are a good example of why "all natural" doesn't mean "healthy". That said, artificial flavoring isn't necessarily better either. Added sugar in foods is bad, but added artificial sweeteners is likely as bad or worse, and those are the most common added flavorings (thankfully, those always are included in the ingredients list, not under the vague "natural and artificial flavors" label). My advice would be to check the ingredients list, and make sure it isn't longer than it needs to be for whatever food you are buying. Some foods will surprise you; raw chicken will usually have around 4 ingredients even though it should obviously just have one, same for most orange juice (though some will just have 2, juice and flavorings, go for that).
I’d like to take a moment to tell everyone that most things we define as “flavors” are smells. You can only taste a few different “flavors” like sweet, sour/bitter, savory, salty… but after losing smell from the flu I can account flavors of jelly belly without smell becomes sweet or cinnamon and that’s basically it
Most of people would like to choose natural flavor rather than artificial one. In my opinion, one of the majority reasons is what will be put could be seen,it means that less mistakes will be made in the process and avoiding greedy business owners put something different that they claimed that are alternative chemical powders as healthy as original but actually will hurt our health. In fact,It is really hardly to discover if those chemical powder are real or not immediately if we are not good at that scientific field.
The reason I dislike artificial is because it tries so hard to be "perfect" in taste and smell to fit the "ideal" image. While natural products change in taste based on seasons, when and where it was harvested. (A strawberry wont ever taste the same but an artificial will always be the exact same)
Yeah, I think all natural is a lot better. I don't think something made from petroleum and other chemicals should be put in anyone's body. I don't think it's a fallacy to believe that made in the lab is not as good as made in nature, unless you're going for poison. Processed food is still processed food, even if it does have "all natural" ingredients, including juices.
My cooking/baking advice is to just add the thing. If you want your food to taste like orange, for example, just add orange instead of orange flavor regardless of where it came. For buying stuff, they're almost the same so do as you please.
Yep! Celery extract is a way of putting in nitrates without copping to it on the label, and to make matters worse it's harder to control the amount of nitrates when they come from celery extract so they have to put more in and it ends up higher in nitrates than when they use the pure chemicals!
Plus, that's only think of flavour as if you have different choices: the chocolate version, the vanilla version or the strawberry version? A lot of vanilla is used to flavour things you wouldn't even think of. Like chocolate cakes. Or almost any cake.
A lot of times I like the artificial taste over the natural. I mean, hot damn, them strawberry candies grandma always has (and I have no idea where she gets them) are fantastic.
I can't count how many times I've paid more for certain brands of ice cream because they were "naturally" flavored. Going forward, I'll buy the other stuff! Thank you for this informative and useful video.
I had watched this video earlier, when it was uploaded. But depending on how Hank Green is looking vs how he looks now , it seems like the video was made at least 4 years ago. Both Hank and John Green has changed a lot in terms of appearance in just 2 years.
I want this spread far and wide. I was out with my diabetic mother and she grabbed some gum and said "well it doesnt have any artifical sweetner so its fine for a diabetic." I turned it over and pointed out cane sugar was the first ingredient. After all, i pointed out, sugar is as natural as it gets. It doesnt mean its a good thing to eat. On a similar note can you do a video about how misleading "no added sugar" labels are. I have never seen a "no sugar added" product that doesnt contain added sugar, just with a different name, like corn syrup or fructose-dextrose. This goes beyond disceptive marketing, it can be seriously dangerous for diabetics!
Labels need to be more specific about what ingredients are in the food rather than using catch-all terms like "artifical flavors" or "natural flavors". If they're going to go that route they might as well replace their ingredients list with "Ingredients: Stuff"
This is so true!!! I used to totally buy into the whole natural is better thing, but it really is so ridiculous! I don't care if it's natural or not, just if it's healthy! :) Thanks, Hank!