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- [00:00]
LinkedIn Ad Voice
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- [00:34]
Dr. Samantha Yamin
Let's talk about something mysterious, beautiful, deadly, and surprisingly full of secrets. You might be thinking of volcanoes, black holes maybe, or storms. But no, I'm talking about icebergs. You've heard people say that's just the tip of the iceberg, but what about the 90%? You don't see what's going on down there? How do they form? Where do they go? And why are they so hauntingly powerful? In this episode, we'll talk about iceberg myths, real life encounters, strange sounds from the deep. Just in time for the season premiere of Expedition Files on Discovery, which is all about the Titanic and a new discovery that drops tonight. If you're listening today, Wednesday, April 16th. Also in this episode, we'll talk with Dr. Beth Culp, a microbiologist whose latest research maps how the molecules in our food interact with the bacteria in our gut. Her work sheds light on why people respond so differently to the same foods and what that means for the future of personalized nutrition. Spoiler it's not about carbs or calories, it's about chemistry. And stick around because later we're diving into the world of non alcoholic wine. Because yes, you can love wine and skip the hangover. Sounds great. We'll explore how winemakers are keeping the flavor while taking out the buzz. I'm Dr. Samantha Yamin and this is Curiosity Weekly from Discovery. We're talking about icebergs, those floating giants of ice that have fascinated and, let's be real, terrified sailors for centuries. And who better to break it all down for us than our very own producer, Teresa? She's got firsthand experience sailing in a region with a lot of icebergs and a wealth of knowledge on these icy behemoths. Teresa, welcome back.
- [02:21]
Teresa
Thanks for having me, Sam.
- [02:22]
Dr. Samantha Yamin
Let's start with the big one, the Titanic. It sank near an area that frequently has icebergs. Why do so many icebergs end up there?
- [02:31]
Teresa
That's a good question. What you're talking about is called Iceberg Alley, and it's this stretch of ocean in the North Atlantic, just off of Newfoundland and Labrador, and it's basically a highway for icebergs, and that's thanks to the ocean currents. There's the Labrador Current, which comes down from Greenland, and it passes in between Greenland and Newfoundland, and all the icebergs form funnel down through there. The Titanic sank just south of Iceberg Alley's typical range, which, when you look at the map, it isn't that far north.
- [02:59]
Dr. Samantha Yamin
Oh, interesting. So they all get to Iceberg Alley through the currents, Is that it?
- [03:04]
Teresa
Most icebergs that make it to Iceberg Alley actually start their journey in Greenland. So when it snows there, the snow piles on Greenland and compresses into ice over time. And that ice doesn't just sit there, it moves. So imagine squeezing a bottle of honey from a honey bear onto a piece of bread, and that honey slowly spreads out to the edges before it drips off. So that's what's happening with Greenland's glaciers. The ice flows like a super slow motion river and it reaches the edges and eventually breaks off. When it's. When it's on the land and flowing like that, it's called a glacier. And when it breaks off, that process is called calving, like giving birth to a calf. And that now is floating in the water, and that's an iceberg. It's carried by the currents, the Labrador Current, which eventually meets the warm water of the Gulf Stream and melts. And it's a completely natural process, that life cycle of the iceberg.
- [03:58]
Dr. Samantha Yamin
That's so interesting just to think about them as somewhat moving objects. They seem so grand and stationary and too massive to move. But you're saying they're quite dynamic and do move. If this has been happening forever, is climate change affecting it with warmer temperatures?
- [04:17]
Teresa
Yes, definitely. Climate change is changing the number and the size of icebergs. So some glaciers in Greenland are calving more icebergs than ever because the ice is melting and breaking off faster. But at the same time, in some places, warmer temperatures mean fewer icebergs survive their journey south because they melt before they get there. So we might be seeing shifts in both directions, some areas getting more and others getting less. When I was sailing up there in 2011, it was the year the Peterman Ice island broke away from the Greenland Ice Shelf. At the time, it was the largest iceberg to calve from Greenland on record. It was an absolute giant. It was about 97 square miles, about the size of Washington D.C. wow. So the Peterman captured the attention of climate scientists all over the world. It was on national news. Large calving events like this often indicate that a glacier is losing mass faster than it can be replenished by snowfall. And if glaciers like the Peterman continue to retreat, it suggests that the Arctic is warming at a faster pace. So here's the fun fact, too. I was completely fascinated by the Peterman Ice island, and I wanted to see it from my little sailboat. And so that is what led me to make a documentary about it, which eventually led me to science communication. So in a way, you could say I'm talking with you now because of my obsession with the Peterman Ice Island.
- [05:44]
Dr. Samantha Yamin
I love that. And, like, people need to know you're an iconic sailor. Like, you've sailed. So when I learned this about you, I was fascinated. Like, what an interesting hobby. And you're really, really good at it. So more than a hobby, I guess. Sorry.
- [05:56]
Teresa
It was my first career.
- [05:58]
Dr. Samantha Yamin
Yeah. That's incredible. That's awesome. This region you're talking about, it's a major shipping route, is that right?
- [06:04]
Teresa
It is. And a lot of people still sail and fish up there. And so that's why the Titanic disaster was such a wake up call. Sometimes icebergs are really hard to see. The vast majority of the berg is underwater, and even if they have a peak sticking out of the water, it still might not be visible. It could be nighttime, it could be foggy. That region has a lot of fog. So soon after the Titanic sank, we developed ways to track and avoid icebergs. That was when the International Ice Patrol was established. That was 1914, which was two years after the Titanic sank. It also accelerated sonar technology, which has actually become a big deal, not just for icebergs, but for tracking submarines during wartime, for knowing the depth of the water, for finding fish if you're a fisher. And so now mariners use radar to find icebergs that they can't see. You know, they're not on the chart, which is a map. Land is mapped and water is charted, so they're not on the chart and they move. So we use radar to find the icebergs that we can't see. And then another way to track icebergs is with Iceberg Finder. It's a website where local fishers report iceberg sightings, and those reports get mapped out in real time so ships and tourists can know where the biggest ones are. It's kind of like iceberg crowdsourcing. In fact, when I was looking for the Peterman Ice Island, I asked the fisherman in St. John's Newfoundland, just on the dock, hey, do you know where I might find this iceberg? I had a newspaper article that talked about the Peterman ice island. And I said, do you know where I might find this? And he didn't say anything. Walked back to his boat, got on his boat and I was like, oh, he's ignoring me. But then he comes back seconds later with a scrap piece of paper and the latitude and longitude just scribbled on it and he handed it to me.
- [07:56]
Dr. Samantha Yamin
I love that. I can totally picture you running down the dock with this newspaper in your hand like, sir, please, where's my bird? I must find this iceberg. That's incredible. I love the community science aspect of that. How it's, it's everyone on the. I'm not on the ground, on the water, out there sharing information. I want to be a part of this. Like, is iceberg tourism a thing? I think I have some friends who've gone to see icebergs. But how, how common is that?
- [08:23]
Teresa
It is definitely a thing. And Sam, you're close to it. You should definitely go. Newfoundland, let's go. It's one of the best places to see icebergs. The International Ice patrol tracks about 450 icebergs reaching this area each year. But some reports say there can be around 40,000 medium to large icebergs that calve off of Greenland's glaciers. Iceberg season lasts from spring to early summer. Newfoundland and Labrador are amongst the best places in the world to see them. People go out in boats and kayaks to get a closer look, which is beautiful but also risky because they can suddenly flip over or break apart. And that cause, okay, not cause me dangerous waves and currents, but you can also see them from. People go up there and stand on beaches or shorelines and look through their binoculars to see them. Or you can get on a tour boat and they'll take you out to see them. Like a whale watching boat.
- [09:16]
Dr. Samantha Yamin
That sounds good. I'll stay on the beach or go on a tour boat. They look really stunning to flip at. And I didn't realize it's spring and summer. So that's nice because I'm very much.
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Teresa
It's the best time.
- [09:28]
Dr. Samantha Yamin
I'm a warm vacation kind of person.
- [09:30]
Teresa
Well, it's Newfoundland, warmish.
- [09:33]
Dr. Samantha Yamin
It's fine. I mean, they look stunning to see from pictures. Like the colors, the waterfalls, right?
- [09:42]
Teresa
Yes. Icebergs aren't just white. They're not just like an ice cube like you put in your glass. You'll see dark blues, even greens. Because it's all about how the ice Traps air and light. So if it's freezing solid like glass, or if it has air bubbles in it to reflect colors in different ways, they can also have chunks of dirt and rocks trapped in them. Some of them will have meltwater rivers and waterfalls running off of them. It's almost like seeing a frozen mountain come to life. And they also have their own little floating worlds. Algae grow on them, which attract tiny creatures like krill, which can attract fish and even whales. So it's like a mini biome traveling, floating along on the ocean. In fact, in January, I read a report about a massive chunk of ice about the size of Chicago that broke off a glacier in Antarctica in the Bellinghausen Sea. And a nearby research team, originally there to study the sea floor and the organisms there. They saw this as an opportunity and they sent their underwater robot to explore beneath the ice. And they found this entire ecosystem with so much life, including anemones and sea spider, octopus, ice fish. And they even found a brand new species of snails, worms, and fish. So it's kind of like flipping over a log in the forest, and when you do that, you see a whole bunch of creatures underneath and you're like, I wish I hadn't flipped this over. This, this particular iceberg was significant because in the Bellinghausen Sea, it isn't well explored. So this was a chance to study the deep sea biodiversity.
- [11:16]
Dr. Samantha Yamin
Hang on. So researchers are getting up close and personal. Did you get close to an iceberg?
- [11:21]
Teresa
I saw a couple icebergs. I. The first one we called our, our small one. It was about the size of a two story house with a garage. I rode over to that in my little dinghy.
- [11:29]
Dr. Samantha Yamin
And what was that like?
- [11:31]
Teresa
Well, I could hear, I could see the iceberg under the water, all these beautiful blues. And then the strangest thing that I didn't expect was I could hear it crackling. It sounded like rice Krispies. You know, the snap, crackle, pop sound. It sounded like that when I got close to it. I did not go close to the big one. That was a ground in about 350ft of water, and it was about 100ft above the surface. It was massive and I, I didn't want to get near it.
- [12:03]
Dr. Samantha Yamin
Speaking of people getting close to icebergs, I've heard of something called the iceberg wrangler. What's that?
- [12:10]
Teresa
The iceberg wrangler. That is a real job.
- [12:13]
Dr. Samantha Yamin
Okay.
- [12:15]
Teresa
People actually harvest icebergs. And I tried to collect a little piece of a bergy bit to drink as well. The little ones are Called bergy bits.
- [12:25]
Dr. Samantha Yamin
Bergy bits. I love it.
- [12:27]
Teresa
And that's because this water has been trapped in the ice potentially for centuries. And I like to think of it as like, drinking water from a time before there was a word for pollution. So iceberg ice is some of the purest water on the planet. Companies will send out boats to grab chunks of it, and they put on their back of their boat and haul it in. And they.
- [12:49]
Dr. Samantha Yamin
I thought. I thought the mount. The icebergs on the vodka bottles were just for show. They're actually going there.
- [12:56]
Teresa
Yes, they haul it in. They use the ice for drinks. Bottled water. It's called berg water. There's called bergwater. It's literally bottled iceberg water. Then there's iceberg vodka, like you mentioned, gin, rum. And there's iceberg beer, too.
- [13:12]
Dr. Samantha Yamin
Wow, that's so cool.
- [13:14]
Teresa
Yeah.
- [13:15]
Dr. Samantha Yamin
Have you ever met one of these iceberg wranglers?
- [13:17]
Teresa
When I was up in Newfoundland filming this documentary. I did speak to a lot of people when I was there where icebergs was their way of life. And ironically, I was chatting with a man who was helping me with my engine. I had engine trouble. And he said to me, he asked me what I was doing there, and I told him, of course. And he said, well, you know, I was the first person to ever tow an iceberg.
- [13:41]
Dr. Samantha Yamin
What?
- [13:43]
Teresa
And he described how they tried to put a large cable around this giant iceberg. People have tried all sorts of ways to move icebergs. There's been some crazy ideas, like wrapping them in plastic to tow them to places that need fresh water. But icebergs are unpredictable. They're really heavy.
- [14:01]
Dr. Samantha Yamin
They're huge.
- [14:02]
Teresa
Yes. And so towing them is, I mean, let's just say, challenging. There haven't been any attempts that have been commercially successful.
- [14:09]
Dr. Samantha Yamin
That's what I was gonna say. Isn't the saying like, that's just the tip of the iceberg? Like, aren't they massive?
- [14:15]
Teresa
Yes. Wow.
- [14:17]
Dr. Samantha Yamin
Okay, so the Titanic. We all know the story. The unsinkable ship, the iceberg, the freezing Atlantic, and of course, Jack and Rose. But what if we've had it wrong all along? A new discovery shaking up everything we thought we knew. Turns out an iceberg might not have been the main reason the Titanic sank. Instead, there's evidence that a fire on board could have played a crucial role. The season premiere of Expedition Files on Discovery is diving deep into this theory, and it drops tonight. If you're listening today, Wednesday, April 16, tune in at 9pm Eastern on Discovery. I'm definitely checking this out. Follow along with expedition files and let us know your thoughts after you watch. Thanks so much for joining us, Teresa.
- [15:03]
Teresa
My pleasure.
- [15:08]
LinkedIn Ad Voice
Race the rudders.
- [15:10]
Teresa
Raise the sails.
- [15:11]
Dr. Samantha Yamin
Raise the sails.
- [15:12]
LinkedIn Ad Voice
Captain, an unidentified ship is approaching.
- [15:14]
Dr. Samantha Yamin
Over.
- [15:15]
LinkedIn Ad Voice
Roger.
- [15:16]
Dr. Samantha Yamin
Wait.
- [15:17]
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- [15:42]
Dr. Samantha Yamin
These days, it feels like nutrition advice changes by the hour. One day a certain food is labeled harmful, the next, it's hailed as a superfood. With so much conflicting information, it can be tough to know what to believe. New research from a team at Yale is helping to bring clarity, focusing on how the small molecules in our food interact with the bacteria in our gut. These aren't the macronutrients we hear a lot about, like fiber or fat, but the tiny active compounds called micronutrients. So to help us make sense of all of this, we're joined by microbiologist and lead author of the study, Dr. Beth Culp. Thanks for joining me, Beth.
- [16:21]
Dr. Beth Culp
Thanks so much for having me.
- [16:23]
Dr. Samantha Yamin
The microbiome, it's this whole ecosystem of viruses, bacteria and fungi living all around our bodies, including on our skin. But today, we're gonna focus on the gut microbiome, right? So what do we know so far about how the food we eat interacts with the gut microbiome to change our risk for disease?
- [16:42]
Dr. Beth Culp
We know that diet, of course, is, like, one of the major determinants of health. And we know that it's essential for your gut microbiome, right? So every time you eat something, you're basically feeding your microbiome. That's where they're getting the nutrients that they need. But the exact determinants of, like, what are the exact molecules in food that are contributing to health outcomes is actually very hard to pin down. And so this was sort of the. The purpose of our study was to try and take a more granular approach of what are the, you know, those tiny molecules in food that are contributing to health and how is this interacting with the microbiome to contribute to health?
- [17:23]
Dr. Samantha Yamin
This is a whole layer of how what we eat influences our health that we've only really started paying attention to, I feel like in the last decade or so. But correct me if I'm wrong, like, when did microbiome research really start to explode the way it has now?
- [17:38]
Dr. Beth Culp
I think it's only been maybe 20 years. Something like that, that we've started to really appreciate the role of the microbio. The field is really still in its infancy. A lot of the studies that are done are still, or, you know, the studies that were done, especially in the beginning, very correlational. Just trying to understand who's there. Right. Like, what are the bacterial species that are there and how are they different in different contexts. But we still don't understand the mechanisms of, you know, why. Why is it that those bacteria are there or what are the molecules that they're producing that are leading to differences?
- [18:14]
Dr. Samantha Yamin
I get very overwhelmed by the complexity of this field. So I'm trying to understand how you did a study with this level of complexity. So let's see what I have so far. I know you're looking at, first of all, like you said, what are all the guys living in the gut, what are the different species? How are they interacting with different nutrients? How do they interact with each other? And how do they change with different food? You're intaking.
- [18:43]
Dr. Beth Culp
Exactly, exactly. So I should say, like, we are not the, you know, the first people to ask this question by. By any means, but what, what mainly has been the focus in the past is macronutrients, Right? So your carbohydrates, your proteins, your fats. And it makes a lot of sense that, you know, macronutrients, they're large quantities and they do, like, have really dramatic impacts. But what's not been done before is people taking a really systematic look at all these other molecules in food. There are. I saw one quote, it's like 26,000. Over 26,000 molecules that might be in your food. We started with like 150 of some of the more common ones.
- [19:24]
Dr. Samantha Yamin
How do you narrow down to 150? Like, which 150 did you choose?
- [19:30]
Dr. Beth Culp
I mean, filter number one is like, what can you buy? It's a pretty boring, like. Right. Very practical filter. What can you buy off the shelf? And then beyond that, like, what are the more common ones that are probably higher quantities encountered more often in a normal diet? Things that are present. Like, a lot of the things we were looking at were in fruits and vegetables, like oranges and grapes and celery or whatever.
- [19:56]
Dr. Samantha Yamin
You took these 150 and they were a good choice for. Even though there are something like 26,000. We narrow down to 150 because these are common ones that are probably in people's everyday diets. Something like that.
- [20:09]
Dr. Beth Culp
Yeah. We did maybe three. Three different categories of things. One is we would grow them with a single bacteria. So one bacteria with that compound and then measure how does it affect the growth. And we were interested to know many of these compounds actually inhibit the growth of the bacteria. The second thing we did is like, how does it affect the growth of a community? So now this is where it gets kind of like, gross. We take samples from humans and we grow it also with the compound, and then we measure how the different ratios of the different species in that community changed now that the compound has been added.
- [20:49]
Dr. Samantha Yamin
I'm really interested. What's the difference between growing a compound or one of these micronutrients with a bacteria when it's on its own versus when the bacteria has its friends around? Maybe it behaves a bit different. Right?
- [21:00]
Dr. Beth Culp
Yeah. And that was our hypothesis, is that we know that. So not only are they changing the growth of bacteria, but the molecules are themselves being changed by the bacteria. So, oh, chemically transformed, you know, atoms are getting added or removed, and this changes the properties of the molecule. And we were interested to know maybe that also changes how that molecule interacts with the rest of the bacteria. The French third around. So we took these, these observations and sort of came, you know, draw this map, right? We do an all by all matrix of all the compounds and all the bacteria and figure out these pairwise interactions. And then we kind of come up with a mechanism of how a molecule might turn from something that doesn't kill a bacteria into now something that does kill a bacteria.
- [21:54]
Dr. Samantha Yamin
Oh, interesting.
- [21:55]
Dr. Beth Culp
And when that happens, we can now predict that the community is disrupted. So we saw some things that were predictable. Right. So if you have a compound that is antimicrobial towards one specific species, when we add that species, that species no longer grows in the community. And so that makes a lot of sense.
- [22:13]
Dr. Samantha Yamin
So that means our communities of bacteria in our gut are changing. Yeah, very frequently.
- [22:20]
Dr. Beth Culp
Yes. And many of these disruptions can be quite transient. So we did it, we did experiments to show this also. And there's other literature as well, where maybe, you know, you start eating a nutrient that has a specific effect and you'll see that change, that corresponding change in your microbiome composition while you're eating it, and maybe for a couple days after, but then you stop eating it and it'll go back to where it was before.
- [22:50]
Dr. Samantha Yamin
Oh, that's so interesting.
- [22:52]
Dr. Beth Culp
Like, there's this equilibrium that it's always kind of getting back to.
- [22:55]
Dr. Samantha Yamin
We know some micronutrients can affect the way you metabolize other things. Right. So, like this, I feel like it just gets so, so, so cool and interesting. And complicated to see all these effects when you put them together.
- [23:08]
Dr. Beth Culp
Yeah. You're reminding me of the example of like a human example. You're not supposed to take grapefruit juice along with other drugs like, and blood pressure medications. And basically they're compounds in grapefruit juice. And funnily enough, also included in this study that inhibit the metabolism of these drugs by the human. And so that can cause these bad interactions.
- [23:36]
Dr. Samantha Yamin
What I'm really excited about in this phase of biomedicine that we're in is that we can start to ask these questions about precision health and personalized medicine. We can start to understand why do I react to a drug differently? Why isn't this as effective? And this is a new layer to start to answer that question.
- [23:53]
Dr. Beth Culp
And even more so, the, the point of this paper, which is kind of the idea of personalized nutrition. Yeah. Based off of your microbiome, what are the foods that you should be eating to promote health? Promote all those things that the microbiome does that we know are good for you. There are molecules that it makes that we know are good for your immune system and your gut barrier function and your mental health and all these things. So if we can start to understand that on a person to person basis, it might help us to make better diet recommendations.
- [24:25]
Dr. Samantha Yamin
What are you most excited about next?
- [24:27]
Dr. Beth Culp
I think the study that we present here and the field in general, we're starting to get a lot of platform springboard approaches that will now allow us to perform these really mechanistic studies. We are starting to turn a corner in terms of the microbiome field and figure this stuff out. And once you do figure it out, it makes it. You're like, oh my gosh, that makes so much sense. Like we can understand why different people are responding differently.
- [24:57]
Dr. Samantha Yamin
Amazing, Beth.
- [24:58]
Dr. Beth Culp
Yeah, for sure.
- [25:04]
Dr. Samantha Yamin
Wine has been a part of celebrations for centuries. But these days, more people want the taste without the alcohol. Enter non alcoholic wine, a booming trend that lets you sip without the buzz. But I've been wondering, how do winemakers remove the alcohol without losing the flavor? And it turns out it's a fascinating mix of science and tradition. For thousands of years, wine has been more than just a drink. It's been a symbol of culture, celebration, even divinity. Ancient civilizations worshiped gods of wine. Dionysus, Bacchus. Proof that humans have been obsessed with fermented grapes for a long, long time. And while a lot has changed since then, one thing has stayed the same. Our love for wine. Or has it? Modern research tells us that no amount of alcohol is truly safe for our bodies. So the wine industry is facing something unexpected. A decline in alcohol consumption in younger generations. In 2023, the International Organization of vine and wine reported global wine consumption was down 2.6% to the lowest volume of wine consumption in decades. Meanwhile, demand for non alcoholic options is on the rise. People may still want that crisp glass of. They just don't want the hangover or the increased health risks that come with it. That's where the magic of chemistry and engineering comes in. Non alcoholic wine isn't just grape juice. It's made like regular wine, but then the alcohol is removed. So non alcoholic wine still goes through that fermentation process, while grape juice just skips it altogether. And that's good for wine lovers because it's really that fermentation process that gives wine all the flavor. There are a few methods to remove the alcohol. One popular method is vacuum distillation. Because ethanol has a lower boiling point than water, it starts to boil off or evaporate at a lower temperature than water does. So if you gently heat up a vat of wine to about 35 degrees Celsius or 95 degrees Fahrenheit, the alcohol content evaporates. That's standard distillation. But heating it up, you know, warm wine doesn't really sound super great. That interferes with the flavor profiles. So vacuum distillation does all of that, but at a lower pressure, which helps you keep the overall temperature down. Most companies prefer this method because you don't need any additives or preservatives. And when the wine is cooled down, it tastes pretty similar to the real thing. Then there's reverse osmosis, a process that uses a high pressure filtration system to separate the liquid parts of wine from the sugar, tannins, and all those beautiful flavor components. It gives you this nice winey concentrate. After the filtration, you can use your regular old standard distillation, then to separate out the ethanol from the rest of the liquid. Cause heat's not a problem here. You've already set aside all of your flavor. Then once you've removed the alcohol from the liquid, you add back in that wine concentrate, and there you go. Winemakers really like this because it gives them a lot more control over the flavor, since they can tweak the filtered compounds until they've got just the right final product that tastes just so. Wine hasn't exactly been known for its innovation over the past few thousand years, so it's pretty remarkable to see the industry evolving in response to a more health conscious world. People who are sober or sober curious now have more options. And honestly, I think even Dionysus would raise a glass in approval for Warner Bros. Discovery. Curiosity Weekly is produced by the team at Wheelhouse DNA. The senior producer and editorial correspondent is Teresa Carey, our producer is Chiara Noni, our audio engineer is Nick Karisimi and head of Production for Wheelhouse DNA is Cassie Berman. And I'm Dr. Samantha Yuin. Thanks for listening.
- [29:01]
LinkedIn Ad Voice
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