Who Smarted? – “What Are Some Gross Things People Eat?” (November 7, 2025)

Episode Overview

In this lively, humorous, and slightly hair-raising episode, host Adam Tex Davis and food scientist Dr. Spencer Saalbach explore the world of dangerous and “gross” foods that people eat—some accidentally, some as delicacies, and some out of pure adventure. Along the way, they highlight everyday foods with hidden dangers, reveal deadly delicacies from around the globe, and sprinkle in fun trivia for listeners to guess. The episode cleverly blends food science, history, global cuisine, and cautionary tales in a way designed to educate and entertain curious kids and their grownups.

Key Discussion Points & Insights

1. Introduction: “Dangerous Food Fest” at Clancy’s Clam Bar

• Setting: Adam enjoys clams at a lively seafood restaurant, joking with Dr. Saalbach about the risks of raw seafood.
  • “That’s a lot of raw seafood. Oh, boy. I sure hope I don’t get sick.” (Adam, 02:51)
• Dr. Saalbach reassures that fresh clams are safe, but Adam’s inquiry pivots: Are there common foods that can poison people?

2. Rhubarb Pie – Not as Innocent as It Looks (05:01)

• At Patty’s Pie Emporium, Dr. Saalbach reveals rhubarb leaves are toxic.
  • “Not only do rhubarb leaves not taste good, they're also poisonous.” (Dr. Saalbach, 05:50)
  • The poison is oxalic acid—“If consumed, oxalic acid can lead to vomiting, stomach cramps, and, in extreme cases, kidney failure.” (Dr. Saalbach, 06:04)
• Takeaway: Only the stalk is used in pies (safe), and the tiny amounts in stalks aren’t harmful.

3. Foraging for Mushrooms – Beauty and Deadliness in the Woods (07:07)

• Some mushrooms are edible, but many are deadly and often look similar.
  • Quiz: “Which of these is an actual name of a poisonous mushroom? ... The answer is all three. They’re all types of poisonous mushrooms.” (Adam & Dr. Saalbach, 07:19-07:34)
• Dangers of “Death Cap,” “Skull Cap,” and “Destroying Angels” – Can cause vomiting, diarrhea, liver/kidney failure, and death.
• The false morel looks like the edible morel, but contains gyromitrin, which breaks down into a chemical used in rocket fuel—“Monomethyl hydrazine is actually used in rocket fuel.” (Dr. Saalbach, 08:46)
• Death cap is most dangerous:
  • “The death cap’s poisons stand up to cooking ... over 50% of people who’ve consumed the death cap mushroom die.” (Dr. Saalbach, 09:14–09:51)
• Memorable Moment: Adam’s urgent PSA—“Never, ever, ever eat a wild mushroom that you find in the woods.” (Adam, 09:51)

4. Pantry Surprises: Nutmeg and Stone Fruit Seeds (10:23)

• Nutmeg:
  • Grated on desserts, but in large quantities, it “can actually be poisonous.” (Dr. Saalbach, 10:43)
  • Contains myristicin—cause hallucinations if consumed in large amounts.
  • “For nutmeg to be truly poisonous, you’d need to eat at least 50 grams ... Most recipes call for half or a quarter teaspoon.” (Dr. Saalbach, 11:16)
• Stone fruits: (e.g., peaches, apricots, cherries, plums)
  • The pits contain amygdalin, which turns to cyanide in the body.
  • “Accidentally swallowing one or two cherry pits won’t harm you. But just to be safe, stick to the fruit itself.” (Dr. Saalbach, 12:41)

5. Dangerous Delicacies People Eat for Thrills (14:42)

• Travel to South Korea:
  • San-nakji (live octopus):
    • “ ... the still moving tentacles can grab at your throat, increasing your risk of choking to death.” (Dr. Saalbach, 15:27)
• Most Dangerous Food in the World: Fugu (Pufferfish) – Japan (16:34)
  • Contains tetrodotoxin; must be prepared by highly trained chefs.
  • “The most poisonous parts are the liver, eyes, and skin ... If you eat a poisonous section ... you become totally paralyzed. You cannot move or speak, but you're fully conscious the whole time.” (Dr. Saalbach, 17:09–17:42)
  • Statistics: “From 1993 to 2006, there were 23 reported cases of fugu poisoning, but only one took place at a restaurant.” (Dr. Saalbach, 18:12)
  • Both hosts opt out: “Yeah, no fugu for me.” (Adam, 18:12)

Notable Quotes & Memorable Moments

| Timestamp | Speaker | Quote | |-----------|-------------------------|-----------------------------------------------------------------------------------------------------| | 02:39 | Adam Tex Davis | “That’s a lot of raw seafood. Oh, boy. I sure hope I don’t get sick.” | | 05:50 | Dr. Spencer Saalbach | “Not only do rhubarb leaves not taste good, they're also poisonous.” | | 06:04 | Dr. Spencer Saalbach | “If consumed, oxalic acid can lead to vomiting, stomach cramps, and, in extreme cases, kidney failure.”| | 07:19 | Adam Tex Davis | “Which of these is an actual name of a poisonous mushroom? ... The answer is all three.” | | 08:46 | Dr. Spencer Saalbach | “Monomethyl hydrazine is actually used in rocket fuel.” | | 09:51 | Adam Tex Davis | “Never, ever, ever eat a wild mushroom that you find in the woods.” | | 10:43 | Dr. Spencer Saalbach | “Nutmeg in large quantities can actually be poisonous.” | | 11:16 | Dr. Spencer Saalbach | “For nutmeg to be truly poisonous, you'll need to eat at least 50 grams.” | | 12:41 | Dr. Spencer Saalbach | “... stick to the fruit itself.” | | 15:27 | Dr. Spencer Saalbach | “ ... the still moving tentacles can grab at your throat, increasing your risk of choking to death.”| | 17:42 | Dr. Spencer Saalbach | “You cannot move or speak, but you’re fully conscious the whole time.” | | 18:12 | Adam Tex Davis | “Yeah, no fugu for me.” |

Timestamps for Important Segments

• 02:30–03:40: Introduction at Clancy’s Clam Bar, meet Dr. Saalbach, introduction to dangerous foods
• 05:01–06:55: Rhubarb pie – stalks vs. leaves, oxalic acid
• 07:07–10:03: Foraging for mushrooms, the perils of poisonous varieties, the dangers of wild fungus
• 10:23–12:58: Pantry dangers – nutmeg and stone fruit pits, what makes them risky
• 14:42–16:08: South Korean san-nakji (live octopus) and choking hazard
• 16:34–18:14: Japanese fugu (pufferfish), tetrodotoxin, dangers, and thrill-seeking delicacy

In the Show's Own (Playful) Tone

• Jokes and puns run throughout (“clamtastic,” “Dr. Sourmilk,” “watch your back, boys, I got a bowl of bivalves here”) keeping the discussion light, even on deadly subjects.
• The hosts include the audience (“Smarty pants, do you know...”) with science trivia interludes.
• Serious PSA moments balance the fun (“Never, ever, ever eat a wild mushroom that you find in the woods.”).

Conclusion: Key Takeaways

• Many familiar foods can harbor hidden dangers, but are safe when prepared correctly.
• Some cultures prize foods that carry real risk, but experts and caution are a must.
• The safest bet? Eat food prepared by professionals and avoid unfamiliar “wild” ingredients.
• Science and food history are full of surprises—sometimes, a seemingly harmless pie or spice packs a world of chemistry.

Perfect for classrooms and curious kids, this episode wraps fun facts and high-stakes science into a package that’s as entertaining as it is educational.

Shout-out: The episode ends with thanks to Smarty fans Emma and Henry and credits to the creative team (18:18).