[000:00:32;731] ñKç
[000:00:41;372] TASTE IS EVERYTHING
[000:00:41;372] IN THE WORLD OF FINE CUISINE.
[000:00:47;678] HEALTH FOOD HAS NO PLACE IN
[000:00:47;678] THE KITCHEN OF A GOURMET CHEF.
[000:00:54;184] BUT TIMES ARE CHANGING.
[000:00:56;319] Woman:
[000:00:56;319] AND WE WANT 100 GRAMS
[000:00:56;319] OF OLIVE OIL.
[000:00:59;089] WAS THAT SURPRISING?
[000:01:00;690] MOST OF US THINK
[000:01:02;059] THAT THE OLIVE OIL IS GOING
[000:01:02;059] TO BE LOWER IN CALORIES.
[000:01:05;895] ACTUALLY, IT'S 100% FAT
[000:01:08;198] WHEREAS THE BUTTER IS
[000:01:08;198] ONLY 80% FAT.
[000:01:14;770] TODAY GROCERY SHOPPING
[000:01:14;770] CAN BE A SCIENCE
[000:01:18;274] AS MILLIONS STRIVE
[000:01:18;274] FOR THE PERFECT DIET.
[000:01:25;448] OUR GARBAGE TELLS US
[000:01:25;448] WE STILL HAVE A LONG WAY TO GO.
[000:01:37;759] IF IT'S TRUE, "WE ARE WHAT
[000:01:37;759] WE EAT," IT'S NO WONDER
[000:01:41;930] AMERICA'S NUMBER ONE KILLER
[000:01:41;930] IS CORONARY HEART DISEASE.
[000:01:47;868] FOR THE PIMA INDIANS
[000:01:47;868] OF THE SONORAN DESERT
[000:01:51;106] HEALTH IS TIED TO THE FOODS
[000:01:51;106] OF THEIR ANCIENT HOMELAND.
[000:01:56;644] A CHANGE IN THEIR DIET
[000:01:56;644] SPELLED DISASTER.
[000:02:04;518] FIVE YEARS AGO
[000:02:06;253] A LIFETIME OF BAD HABITS
[000:02:06;253] CAUGHT UP WITH THIS MAN.
[000:02:11;891] THEN A REMARKABLE
[000:02:11;891] EXPERIMENT TAUGHT HIM
[000:02:15;195] DIET ALSO HAS
[000:02:15;195] THE POWER TO HEAL.
[000:02:20;500] Woman:
[000:02:20;500] THIS IS A NEW KIND OF FRUIT
[000:02:20;500] THAT'S CALLED LITCHIS.
[000:02:25;038] WOULD YOU LIKE TO TRY SOME?
[000:02:25;038] THEY TASTE GOOD.
[000:02:28;574] RESEARCHERS ARE STUDYING
[000:02:28;574] HOW OUR TASTES ARE SHAPED
[000:02:32;878] WHY WE REJECT SOME FOODS
[000:02:32;878] AND DELIGHT IN OTHERS.
[000:02:37;016] Woman:
[000:02:37;016] HOW WAS THAT?
[000:02:38;583] FINE.
[000:02:39;584] WHICH ONE
[000:02:39;584] IS BETTER?
[000:02:40;819] DO WE LEARN TO LIKE
[000:02:40;819] THE FOODS WE EAT
[000:02:43;355] OR ARE THERE TASTES
[000:02:43;355] WE WERE SIMPLY BORN TO CRAVE?
[000:02:48;093] JOIN US NOW FOR
[000:02:48;093] "A TASTE OF HEALTH."
[000:03:02;240] CAPTIONING OF THIS PROGRAM
[000:03:02;240] IS MADE POSSIBLE
[000:03:05;976] BY DIGITAL EQUIPMENT
[000:03:05;976] CORPORATION.
[000:03:54;323] THE INFINITE VOYAGE
[000:03:54;323] IS MADE POSSIBLE
[000:03:56;792] BY A GRANT FROM DIGITAL
[000:03:56;792] EQUIPMENT CORPORATION
[000:03:59;628] THROUGH ITS DIGITAL
[000:03:59;628] DISCOVERY SERIES.
[000:04:01;931] CELEBRATING THE ARTS,
[000:04:01;931] SCIENCES AND HUMANITIES
[000:04:04;767] DIGITAL AND ITS EMPLOYEES
[000:04:04;767] INVITE YOU TO JOIN WITH THEM
[000:04:08;170] IN SUPPORTING PUBLIC TELEVISION.
[000:04:14;809] Grey:
[000:04:14;809] EACH OCTOBER, THE RESIDENTS
[000:04:14;809] OF TUCSON, ARIZONA
[000:04:19;281] HOST A FIESTA TO HONOR
[000:04:19;281] THE CHILI PEPPER.
[000:04:28;822] ROASTED AND EATEN WHOLE, A GREEN
[000:04:28;822] CHILI CAN BE SURPRISINGLY SWEET.
[000:04:35;263] ITS SPICIER COUSINS SUPPLY
[000:04:35;263] THE UNMISTAKABLE BITE
[000:04:39;267] OF SOUTHWESTERN CUISINE.
[000:04:41;269] Woman:
[000:04:41;269] ARE YOU ENJOYING IT?
[000:04:46;640] Woman:
[000:04:46;640] CAN I GIVE YOU
[000:04:46;640] A LITTLE CHILI PASTE?
[000:04:49;976] THIS IS FRESH RED CHILIES
[000:04:52;011] THAT ARE PICKED, STEAMED AND
[000:04:52;011] MADE INTO A CHILI PASTE.
[000:04:56;316] Grey:
[000:04:56;316] FOUR YEARS AGO, GARY NABHAN
[000:04:56;316] HELPED CREATE THE FIESTA
[000:05:00;319] TO CELEBRATE THE LOCAL FOODS.
[000:05:02;922] BUT HIS INTEREST IS HARDLY
[000:05:02;922] THAT OF A GOURMET COOK.
[000:05:14;300] NABHAN IS AN ETHNOBOTANIST,
[000:05:14;300] A SCIENTIST WHO STUDIES PLANTS
[000:05:18;804] AND THEIR RELATIONSHIP
[000:05:18;804] TO PEOPLE.
[000:05:22;775] TO THE UNTRAINED EYE
[000:05:24;843] THE SONORAN DESERT
[000:05:24;843] SEEMS INHOSPITABLE.
[000:05:28;380] FOR NABHAN, IT'S A CORNUCOPIA
[000:05:28;380] OF NATIVE AMERICAN FOODS.
[000:05:33;518] THE BUD OF THE CHOLLA CACTUS,
[000:05:33;518] WHEN ROASTED
[000:05:37;655] HAS THE DELICATE FLAVOR
[000:05:37;655] OF ARTICHOKE HEARTS.
[000:05:43;528] CACTUS LEAVES CAN BE BOILED
[000:05:43;528] AND EATEN LIKE A VEGETABLE.
[000:05:49;166] THEY ALSO YIELD A SUCCULENT
[000:05:49;166] FRUIT CALLED THE PRICKLY PEAR.
[000:05:56;506] COME SUMMER, ITS SWEET PULP
[000:05:56;506] MAKES A DELICIOUS SYRUP OR JAM.
[000:06:08;318] MESQUITE BLOSSOMS INTO PODS
[000:06:10;487] THAT CAN BE GROUND
[000:06:10;487] INTO NUTRITIOUS FLOUR.
[000:06:13;757] FOR DESERT INDIANS,
[000:06:13;757] IT WAS A TREE OF LIFE.
[000:06:18;228] THE LANDSCAPE HERE IS DOMINATED
[000:06:18;228] BY DESERT LEGUME TREES.
[000:06:23;499] AND LEGUMES, OR BEANS, ALSO
[000:06:23;499] CAME TO DOMINATE THE DIET HERE.
[000:06:29;271] THE PIMA AND PAPAGO,
[000:06:29;271] OR O'ODHAM PEOPLE
[000:06:32;274] WERE AMONG THE BEAN-EATINGEST
[000:06:32;274] PEOPLE IN THE WORLD.
[000:06:36;244] TEPARY BEANS, LIMA BEANS,
[000:06:36;244] MESQUITE PODS, BLACK-EYED PEAS
[000:06:41;416] COW PEAS, AND MANY OTHER
[000:06:41;416] LEGUMES BECAME
[000:06:45;052] THE DOMINANT PORTION
[000:06:45;052] OF THEIR DIET.
[000:06:48;356] I BROUGHT YOU
[000:06:48;356] SOME VIHUK.
[000:06:50;358] OH, GOOD. THANK YOU.
[000:06:51;458] THEY'RE FROM
[000:06:51;458] PHOENIX, THOUGH...
[000:06:53;460] Grey:
[000:06:53;460] FRANCES MANUEL IS THE KEEPER
[000:06:53;460] OF AN ANCIENT TRADITION.
[000:06:57;865] A DESERT INDIAN, SHE IS ONE
[000:06:57;865] OF THE FEW IN HER TRIBE
[000:07:01;535] WHO STILL REMEMBERS
[000:07:01;535] THE OLD WAYS.
[000:07:04;971] Manuel:
[000:07:04;971] MY GRANDMOTHER TAUGHT ME
[000:07:04;971] ABOUT THE CHOLLA
[000:07:08;307] AND YOU THREW THEM IN THE BASKET
[000:07:10;443] AND IT'S WINDY, YOU GO LIKE THIS
[000:07:10;443] AND IT BLOWS AWAY THE STICKERS.
[000:07:16;248] WHEN IT'S THIS DRY,
[000:07:16;248] YOU START AWAY... SEE?
[000:07:19;318] I MEAN, YOU CAN ALSO EAT IT
[000:07:19;318] WHEN IT'S BOILED.
[000:07:22;655] Nabhan:
[000:07:22;655] THESE ARE JUST THE BUDS
[000:07:22;655] OF THE CHOLLA CACTUS, RIGHT?
[000:07:26;892] IF THEY START TO OPEN,
[000:07:26;892] IT'S TOO LATE?
[000:07:29;828] Manuel:
[000:07:29;828] YES.
[000:07:31;095] ARE PEOPLE STILL
[000:07:31;095] EATING THEM MUCH?
[000:07:33;264] NOWADAYS, THEY'LL
[000:07:33;264] TURN THEIR NOSES UP
[000:07:36;100] WHEN THEY SEE
[000:07:36;100] SOMETHING COOKING
[000:07:38;603] BECAUSE THEY THINK IT'S NOT...
[000:07:41;271] I DON'T KNOW WHETHER
[000:07:41;271] THEY THINK IT'S NOT GOOD
[000:07:45;242] OR WHETHER THEY
[000:07:45;242] DON'T WANT TO THINK
[000:07:48;312] THAT THAT'S WHAT... OUR ROOTS
[000:07:48;312] EAT, AND GROW UP ON THEM.
[000:07:53;183] Grey:
[000:07:53;183] FRANCES MANUEL MOURNS A WAY
[000:07:53;183] OF LIFE THAT HAS VANISHED.
[000:08:01;425] FOR CENTURIES, A HARDY PEOPLE
[000:08:01;425] THRIVED IN THE SONORAN DESERT.
[000:08:07;630] THE PIMA INDIANS
[000:08:07;630] GATHERED WILD PLANTS
[000:08:10;700] AND LIVED ACCORDING
[000:08:10;700] TO THE SEASONS.
[000:08:16;705] SETTLING NEAR RIVERS, THEY
[000:08:16;705] FISHED AND HUNTED SMALL GAME.
[000:08:21;210] A FARMING CULTURE, THEY
[000:08:21;210] WERE KNOWN FOR THEIR WHEAT--
[000:08:25;014] AND FOR THEIR GENEROSITY.
[000:08:27;583] IN TIMES OF FAMINE,
[000:08:27;583] THEY SHARED THEIR CROPS.
[000:08:31;987] WHEN THE WHITE MAN CAME
[000:08:34;322] THEY SAW THEIR WAY
[000:08:34;322] OF LIFE DISAPPEAR.
[000:08:41;762] BY THE 1920s
[000:08:43;298] THE UNITED STATES GOVERNMENT
[000:08:43;298] LAID CLAIM TO THE DESERT.
[000:08:47;468] FOR THEIR GOOD FAITH
[000:08:49;069] THE PIMA WERE STRIPPED
[000:08:49;069] OF THEIR LAND.
[000:08:53;040] BUT THE FINAL BLOW WAS
[000:08:53;040] THE DAMMING OF RIVERS
[000:08:56;776] THAT HAD BEEN THEIR LIFEBLOOD.
[000:09:01;214] TODAY, THE RIVERS RUN AS DRY
[000:09:01;214] AS THE SURROUNDING DESERT
[000:09:05;584] AND MESQUITE GROVES
[000:09:05;584] HAVE GIVEN WAY TO CITIES.
[000:09:18;631] NEAR PHOENIX,
[000:09:18;631] THE GILA RIVER RESERVATION
[000:09:21;867] IS IN THE MIDST
[000:09:21;867] OF A HEALTH CRISIS.
[000:09:24;737] MORE THAN HALF THE PIMA INDIANS
[000:09:24;737] OVER 35 HAVE DIABETES.
[000:09:29;942] VICTIMS SUFFER FROM
[000:09:29;942] KIDNEY FAILURE, BLINDNESS
[000:09:34;279] AND EARLY DEATH.
[000:09:36;448] IT'S THE HIGHEST KNOWN INCIDENCE
[000:09:36;448] OF DIABETES IN THE WORLD.
[000:09:42;887] TO HELP FIND A CURE
[000:09:44;756] THE NATIONAL INSTITUTES
[000:09:44;756] OF HEALTH ESTABLISHED
[000:09:49;093] THE PHOENIX INDIAN
[000:09:49;093] MEDICAL CENTER.
[000:09:52;363] Man:
[000:09:52;363] OKAY, ROD, I WANT YOU
[000:09:52;363] TO PUT THIS IN YOUR MOUTH.
[000:09:56;367] Grey:
[000:09:56;367] PIMA INDIANS LIKE ROD HOWARD
[000:09:58;802] HAVE FORMED A UNIQUE
[000:09:58;802] PARTNERSHIP WITH SCIENTISTS.
[000:10:02;273] I'M WATCHING
[000:10:02;273] YOUR HEARTBEAT.
[000:10:03;774] Grey:
[000:10:03;774] EVERY YEAR, ROD UNDERGOES
[000:10:03;774] A WEEK OF TESTING
[000:10:07;009] UNDER THE SUPERVISION
[000:10:07;009] OF STEPHEN LILLIOJA.
[000:10:10;580] THE MORE WE HAVE STUDIED
[000:10:10;580] THE PIMA INDIANS
[000:10:13;516] THE MORE WE'VE BEEN ABLE TO SEE
[000:10:15;818] THAT UNDERLYING DIABETES
[000:10:15;818] AND OBESITY IN THIS POPULATION
[000:10:19;755] ARE GENETIC PREDISPOSITIONS.
[000:10:21;823] AND THAT MEANS
[000:10:23;525] THAT SOME PEOPLE HAVE
[000:10:23;525] A GREAT DEAL MORE DIFFICULTY
[000:10:27;129] IN STAYING SLIM AND STAYING
[000:10:27;129] HEALTHY THAN OTHERS.
[000:10:30;632] AND THE PURPOSE OFUR STUDIES
[000:10:33;235] IS TO TRY AND FIND UNDERLYING
[000:10:33;235] CAUSES TO THESE DISEASES.
[000:10:39;273] Grey:
[000:10:39;273] WEIGHING ROD UNDER WATER
[000:10:41;977] REVEALS THAT OVER 40% OF
[000:10:41;977] HIS 360 POUNDS IS FAT--
[000:10:46;380] MORE THAN DOUBLE
[000:10:46;380] THAT OF THE AVERAGE MAN.
[000:10:50;151] Man:
[000:10:50;151] OKAY, COME ON UP.
[000:10:51;953] Grey:
[000:10:51;953] TESTS LIKE THESE CAN BE TRYING
[000:10:54;955] BUT ROD IS COMMITTED
[000:10:54;955] TO HIS PEOPLE.
[000:10:57;891] I LOOK AROUND AND SEE A LOT
[000:10:57;891] OF DIABETICS AT HOME
[000:11:02;663] ESPECIALLY MY MOM,
[000:11:02;663] SHE'S DIABETIC, TOO
[000:11:06;399] AND SHE HAD TO COME HERE
[000:11:06;399] AND TAKE MEDICATION
[000:11:10;803] AND MY YOUNGER BROTHERS
[000:11:10;803] AND SISTERS ARE COMING UP
[000:11:14;707] AND I DON'T WANT THEM
[000:11:14;707] TO HAVE IT, YOU KNOW.
[000:11:18;177] AND I DON'T KNOW IF
[000:11:18;177] THEY'RE GOING TO HAVE IT
[000:11:21;681] BUT I JUST SEE OTHER RELATIVES,
[000:11:21;681] A LOT OF MY FRIENDS
[000:11:25;784] THAT ARE YOUNGER THAN ME,
[000:11:25;784] AND THEY...
[000:11:28;754] SO I GUESS DIABETES IS
[000:11:28;754] A BAD THING THAT'S AROUND.
[000:11:33;325] AND THAT'S WHY I COME IN
[000:11:33;325] AND TRY TO HELP.
[000:11:37;196] Grey:
[000:11:37;196] TO CHECK FOR SIGNS OF DIABETES,
[000:11:37;196] ROD ENDURES AN EIGHT-HOUR TEST.
[000:11:42;933] A SPECIAL HOOD MEASURES
[000:11:42;933] HIS OXYGEN INTAKE
[000:11:46;371] TO SEE HOW EFFICIENTLY HIS BODY
[000:11:46;371] BURNS BLOOD SUGAR, OR GLUCOSE.
[000:11:50;941] AN INFUSION OF GLUCOSE SHOULD
[000:11:50;941] TRIGGER A RELEASE OF INSULIN
[000:11:54;979] A HORMONE THAT HELPS CLEAR SUGAR
[000:11:54;979] FROM THE BLOODSTREAM.
[000:11:58;783] I'M JUST GOING TO DRAW ONE
[000:11:58;783] MORE BLOOD SAMPLE, OKAY?
[000:12:02;553] ALL RIGHT.
[000:12:04;722] Grey:
[000:12:04;722] THE PIMA SUFFER FROM
[000:12:04;722] ADULT-ONSET DIABETES.
[000:12:09;727] THEY PRODUCE INSULIN,
[000:12:09;727] BUT IT HAS LITTLE EFFECT.
[000:12:13;697] BLOOD SUGAR REMAINS HIGH.
[000:12:15;699] TESTS CONFIRM ROD IS BORDERLINE.
[000:12:19;502] YOU CAN START TO MOVE
[000:12:19;502] AROUND A LITTLE BIT NOW.
[000:12:23;006] THE CRITICAL PERIOD
[000:12:23;006] IS OVER.
[000:12:25;108] I'M GOING TO TAKE
[000:12:25;108] THE HOOD OFF, OKAY?
[000:12:27;943] Grey:
[000:12:27;943] ADULT-ONSET DIABETES
[000:12:27;943] IS LINKED TO OBESITY.
[000:12:31;613] ROD'S CONDITION IS LIKELY TO GET
[000:12:31;613] WORSE UNLESS HE LOSES WEIGHT.
[000:12:36;384] UNFORTUNATELY, THE PIMAS
[000:12:36;384] EAT A DIET HIGH IN FAT.
[000:12:41;389] IN ORDER TO TEST THE HYPOTHESIS
[000:12:43;858] THAT A HIGH FAT CONTENT OF
[000:12:43;858] THE DIET WAS A DISADVANTAGE
[000:12:48;162] WE STUDIED A GROUP OF 12 PEOPLE
[000:12:48;162] ON A TRADITIONAL TYPE OF DIET
[000:12:53;000] THAT IS A HIGH-CARBOHYDRATE...
[000:12:55;402] HIGH UNREFINED CARBOHYDRATE
[000:12:55;402] DIET, LOW-FAT DIET
[000:12:59;040] AND COMPARED THEM ON THAT DIET
[000:13:01;442] WITH A HIGH-FAT TYPE
[000:13:01;442] OF MODERN DIET
[000:13:04;211] TO SEE IF THERE REALLY WAS
[000:13:04;211] A DIFFERENCE THAT YOU COULD TELL
[000:13:08;882] IN HOW WELL INSULIN DID ITS WORK
[000:13:11;452] AND HOW MUCH INSULIN THE BODY
[000:13:11;452] WAS ABLE TO SECRETE.
[000:13:15;422] Grey:
[000:13:15;422] IN THE STAINLESS STEEL KITCHEN
[000:13:15;422] OF THE MEDICAL CENTER
[000:13:20;293] DIETICIANS RECREATE AN INDIAN
[000:13:20;293] MEAL OF A CENTURY AGO.
[000:13:27;934] A MAIN COURSE OF BEANS
[000:13:30;303] MAKES THE PIMA DIET HIGH
[000:13:30;303] IN CARBOHYDRATES AND LOW IN FAT.
[000:13:36;976] SPINACH MUST PASS
[000:13:36;976] FOR DESERT GREENS
[000:13:39;912] BUT A DRINK MADE WITH CHIA SEEDS
[000:13:39;912] SOAKED IN WATER
[000:13:44;449] IS THE REAL THING.
[000:13:50;955] VOLUNTEERS SPEND TWO WEEKS
[000:13:50;955] ON THE PIMA DIET
[000:13:55;760] THEN TWO WEEKS
[000:13:55;760] ON A MODERN, HIGH-FAT DIET
[000:13:59;164] OF FOODS LIKE CHEESE,
[000:13:59;164] HAM AND ICE CREAM.
[000:14:02;500] BLOOD TESTS SHOW THAT
[000:14:02;500] ON THE MODERN DIET
[000:14:05;836] INSULIN IS LESS EFFECTIVE
[000:14:05;836] THAN ON THE LOW-FAT PIMA DIET.
[000:14:12;343] THE STUDY SUGGESTS THAT A RETURN
[000:14:12;343] TO MORE TRADITIONAL FOODS
[000:14:17;181] COULD HAVE AN IMPORTANT IMPACT
[000:14:17;181] ON THE HEALTH OF THE INDIANS.
[000:14:26;756] IN TUCSON, GARY NABHAN
[000:14:26;756] HELPS PRESERVE NATIVE FOODS.
[000:14:30;760] HALF THE DESERT CROPS THAT
[000:14:30;760] EXISTED AT THE TIME OF COLUMBUS
[000:14:35;098] MAY ALREADY BE LOST.
[000:14:37;133] TO SAVE WHAT IS LEFT,
[000:14:37;133] NABHAN HAS ESTABLISHED
[000:14:41;504] A NATIVE SEED BANK.
[000:14:44;207] PERHAPS THESE ANCIENT SEEDS
[000:14:44;207] MAY AGAIN OFFER HOPE
[000:14:47;844] TO THE PIMA INDIANS.
[000:14:49;879] YOU CANNOT REALLY
[000:14:49;879] SEPARATE A CULTURE
[000:14:54;083] FROM THE DIET
[000:14:54;083] UNDER WHICH IT EVOLVED
[000:14:58;321] WITHOUT SOME
[000:14:58;321] TRAGIC CONSEQUENCES.
[000:15:02;225] EACH CULTURE THAT HAS LIVED
[000:15:04;526] FOR HUNDREDS OR THOUSANDS
[000:15:04;526] OF YEARS IN ONE PLACE
[000:15:08;429] HAS SOMEHOW ADAPTED
[000:15:10;065] TO THE MIX OF FOODS
[000:15:10;065] AVAILABLE IN THAT PLACE.
[000:15:13;735] AND IF YOU REMOVE DESERT PEOPLE
[000:15:13;735] FROM A DIET OF DESERT FOODS
[000:15:19;374] THEIR PROTECTION AGAINST SOME
[000:15:19;374] NUTRITION-RELATED DISEASES
[000:15:24;745] IS THEN LOST.
[000:15:30;050] Grey:
[000:15:30;050] LIFE IN THE DESERT
[000:15:30;050] IS UNPREDICTABLE.
[000:15:33;487] THE ABILITY TO GAIN WEIGHT
[000:15:33;487] QUICKLY IN TIMES OF PLENTY
[000:15:38;025] MAY HAVE BEEN AN ADVANTAGE
[000:15:38;025] IN TIMES OF FAMINE.
[000:15:41;494] FOR THE PIMA, IT HAS BECOME
[000:15:41;494] A TRAGIC LIABILITY.
[000:15:45;698] PERHAPS THEY WERE SHAPED BY
[000:15:45;698] A WORLD THAT NO LONGER EXISTS.
[000:15:51;037] IN THAT SENSE,
[000:15:51;037] THEY ARE HARDLY UNIQUE.
[000:15:58;611] LITTLE HAS CHANGED
[000:15:58;611] IN HUMAN PHYSIOLOGY
[000:16:01;680] IN THE LAST 100,000 YEARS.
[000:16:04;349] THE PURSUIT OF FOOD KEPT
[000:16:04;349] OUR ANCESTORS ACTIVE AND LEAN.
[000:16:10;723] WE SHARE THEIR GENES
[000:16:10;723] AND THEIR ANATOMY
[000:16:13;692] BUT OUR LIFESTYLE
[000:16:13;692] HAS COME A LONG WAY
[000:16:16;561] SINCE THE DAYS OF THE CAVEMAN.
[000:16:22;434] CHEF HEINZ HOLTMANN
[000:16:22;434] WON A GOLD MEDAL
[000:16:25;404] FOR HIS "SHRIMP MADAGASCAR."
[000:16:34;778] HEAVY CREAM, SCALLIONS,
[000:16:34;778] CLARIFIED SWEET BUTTER
[000:16:40;051] LICORICE LIQUEUR
[000:16:40;051] AND GREEN PEPPERCORNS.
[000:16:46;623] WHAT IS IT ABOUT SOME FOOD THAT
[000:16:46;623] MAKES IT MELT IN OUR MOUTHS?
[000:16:53;063] IT'S A MATTER OF TASTE.
[000:16:57;501] EXPLORING ITS MYSTERIES
[000:16:59;369] IS THE AIM OF THE MONELL
[000:16:59;369] CHEMICAL SENSES CENTER
[000:17:03;139] IN PHILADELPHIA.
[000:17:08;445] OVERSEEING THE WORK
[000:17:08;445] OF NEARLY 50 SCIENTISTS
[000:17:11;781] IN FIELDS AS VARIED
[000:17:11;781] AS NEUROSCIENCE
[000:17:14;484] BIOCHEMISTRY AND PSYCHOLOGY
[000:17:17;152] IS DIRECTOR GARY BEAUCHAMP.
[000:17:19;821] THE SENSE OF TASTE IS PROBABLY
[000:17:19;821] THE SENSE THAT IS MOST INVOLVED
[000:17:24;093] IN IMMEDIATE PLEASURE
[000:17:24;093] AND DISPLEASURE
[000:17:26;661] AND HENCE THERE ARE
[000:17:26;661] BASIC TASTE PREFERENCES
[000:17:29;598] AND BASIC TASTE AVERSIONS
[000:17:31;367] AND THESE ARE EVIDENT
[000:17:31;367] IN NEWBORN BABIES;
[000:17:34;068] SOME OF THEM ARE EVEN EVIDENT
[000:17:34;068] IN PREMATURE BABIES.
[000:17:37;506] PREMATURE BABIES HAVE A HIGH
[000:17:37;506] PREFERENCE FOR SWEET TASTES.
[000:17:41;476] THEY BEGIN TO SUCK
[000:17:41;476] IN RESPONSE TO SWEET TASTE
[000:17:44;513] THEY SHOW A VARIETY OF
[000:17:44;513] PHYSIOLOGICAL RESPONSES
[000:17:47;649] IN RESPONSE TO SWEET TASTE.
[000:17:49;518] THE PERCEPTION OF SWEET TASTE
[000:17:49;518] AND THE PREFERENCE FOR IT
[000:17:53;287] ARE BUILT IN, JUST LIKE TWO ARMS
[000:17:53;287] ARE BUILT IN TO A BABY.
[000:17:57;125] Grey:
[000:17:57;125] IT'S A CRAVING
[000:17:57;125] THAT STAYS WITH US FOR LIFE.
[000:18:02;063] NO WONDER WE LOVE CHOCOLATE,
[000:18:02;063] CANDY AND SOFT DRINKS.
[000:18:07;367] OUR SECOND BASIC
[000:18:07;367] TASTE PREFERENCE
[000:18:09;569] ALSO APPEARS EARLY IN LIFE.
[000:18:14;674] JUSTIN IS SEVEN MONTHS OLD.
[000:18:17;010] HIS RESPONSE TO PLAIN
[000:18:17;010] WATER IS MEASURED.
[000:18:22;882] LET'S SWITCH BOTTLES.
[000:18:27;787] Grey:
[000:18:27;787] NEXT HE'LL BE GIVEN WATER WITH
[000:18:27;787] A MINUTE CONCENTRATION OF SALT.
[000:18:35;094] BEFORE THE AGE OF FOUR MONTHS
[000:18:37;196] BABIES SEEM TO LACK THE NEURAL
[000:18:37;196] MECHANISMS TO PERCEIVE SALT.
[000:18:41;467] BUT BETWEEN FOUR AND SIX MONTHS
[000:18:43;769] A DRAMATIC PREFERENCE FOR IT
[000:18:43;769] USUALLY DEVELOPS.
[000:18:53;712] JUSTIN APPEARS TO BE
[000:18:53;712] RIGHT ON SCHEDULE.
[000:19:03;755] AS CHILDREN GROW,
[000:19:03;755] THEIR CRAVING INCREASES.
[000:19:06;758] BY THE TIME THEY
[000:19:06;758] REACH SCHOOL AGE
[000:19:09;094] MANY CHILDREN PREFER SALT LEVELS
[000:19:11;429] THAT AN ADULT WOULD
[000:19:11;429] FIND INTOLERABLE.
[000:19:15;200] Woman:
[000:19:15;200] HOW WAS THAT?
[000:19:16;701] GOOD.
[000:19:18;136] TAKE A TASTE
[000:19:18;136] OF THAT ON
[000:19:21;772] HOW WAS THAT ONE?
[000:19:23;475] Grey:
[000:19:23;475] GIVEN A CHOICE, MOST PICK SOUP
[000:19:23;475] SAMPLES WITH TWICE AS MUCH SALT
[000:19:27;611] AS MOST COMMERCIAL BRANDS.
[000:19:29;779] OKAY, HERE'S THIS ONE.
[000:19:31;615] Grey:
[000:19:31;615] FOOD WITHOUT SALT
[000:19:31;615] IS UNAPPETIZING.
[000:19:35;051] YET FOR REASONS UNKNOWN
[000:19:37;821] WE CONSUME TEN TO 100 TIMES
[000:19:37;821] MORE THAN WE NEED.
[000:19:42;125] DOES CHILDHOOD TASTE DETERMINE
[000:19:42;125] OUR SALT USE AS ADULTS?
[000:19:46;895] THE LEVELS AT WHICH
[000:19:46;895] THEY PREFER SALT, THOUGH
[000:19:49;865] CAN BE MODATED BY EXPERIENCE.
[000:19:52;034] WE'VE SHOWN, AND OTHERS
[000:19:52;034] HAVE SHOWN NOW, TOO
[000:19:54;970] THAT IF YOU PUT ADULTS ON A DIET
[000:19:54;970] THAT CUTS THEIR SALT IN HALF
[000:19:59;141] THAT IS A LOW, BUT NOT A VERY,
[000:19:59;141] VERY LOW SODIUM DIET
[000:20:02;644] THAT THEIR PREFERENCE
[000:20:02;644] FOR SALT SHIFTS DOWN.
[000:20:05;780] THIS TAKES ABOUT
[000:20:05;780] TWO TO THREE MONTHS
[000:20:08;383] MAYBE A LITTLE BIT LONGER.
[000:20:10;352] IT'S A GRADUAL SHIFT
[000:20:11;786] AND IT CAN MOVE UP VERY QUICKLY
[000:20:11;786] BACK WHERE IT WAS BEFORE
[000:20:15;523] IF THEY RETURN
[000:20:15;523] TO THE HIGHER SALT DIET.
[000:20:18;192] Grey:
[000:20:18;192] INNATE TASTES ARE POWERFUL.
[000:20:20;894] BUT THERE ARE MANY OTHER FACTORS
[000:20:20;894] THAT INFLUENCE WHAT WE'LL EAT.
[000:20:26;200] PSYCHOLOGIST MARCI PELCHAT
[000:20:26;200] WANTS TO KNOW
[000:20:29;335] HOW TO CONVINCE CHILDREN
[000:20:29;335] TO TRY NEW AND UNUSUAL FOODS.
[000:20:33;606] DO YOU KNOW
[000:20:33;606] WHAT THESE ARE?
[000:20:35;608] NO.
[000:20:36;609] THAT'S A NEW
[000:20:36;609] KIND OF FRUIT.
[000:20:38;678] THEY'RE CALLED
[000:20:38;678] LITCHIS.
[000:20:40;513] THEY TASTE GOOD.
[000:20:41;781] YOU WANT
[000:20:41;781] TO TRY SOME?
[000:20:43;483] NO?
[000:20:45;151] A LOT OF OTHER KIDS TRIED THEM.
[000:20:54;960] YEAH.
[000:20:55;961] I'LL TAKE THIS ONE.
[000:20:57;963] ALL RIGHT.
[000:20:59;665] Grey:
[000:20:59;665] PELCHAT FINDS PRESCHOOL
[000:20:59;665] CHILDREN THE MOST RESISTANT.
[000:21:03;668] HOW IS IT?
[000:21:05;737] IT'S GOOD.
[000:21:07;371] Grey:
[000:21:07;371] BUT THAT CHANGES WITH AGE.
[000:21:11;009] BY THE TIME YOU GET TO
[000:21:11;009] COLLEGE AGE, OR YOUNG ADULTS
[000:21:14;779] YOU SEE PRETTY GOOD WILLINGNESS
[000:21:14;779] TO TRY NOVEL FOODS
[000:21:18;481] ALTHOUGH THERE ARE LARGE
[000:21:18;481] INDIVIDUAL DIFFERENCES.
[000:21:22;052] THERE ARE SOME INDIVIDUALS
[000:21:22;052] WHO SEEK OUT UNFAMILIAR FOODS
[000:21:26;223] AND THERE ARE OTHER INDIVIDUALS
[000:21:26;223] WHO AVOID THEM AT ALL COSTS.
[000:21:30;694] WE DON'T KNOW WHAT HAPPENS TO
[000:21:30;694] WILLINGNESS TO TRY NOVEL FOODS
[000:21:35;532] AS PEOPLE GO FROM YOUNG
[000:21:35;532] ADULTHOOD TO OLD AGE
[000:21:39;135] AND THAT'S ONE OF THE THINGS
[000:21:39;135] THAT I'M STUDYING NOW.
[000:21:43;340] Pelchat:
[000:21:43;340] HERE'S THE FIRST FOOD.
[000:21:45;542] THIS IS CALLED "LANGUA STEAK."
[000:21:47;777] IT'S MEAT FROM A SMALL
[000:21:47;777] SOUTH AMERICAN GAME ANIMAL
[000:21:51;380] AND IT'S SUPPOSED
[000:21:51;380] TO CONTAIN
[000:21:53;415] A KIND OF CHOLESTEROL
[000:21:55;017] THAT ACTUALLY PROTECTS
[000:21:55;017] YOUR ARTERIES.
[000:21:57;754] Grey:
[000:21:57;754] TO CREATE A NOVEL FOOD
[000:21:59;956] PELCHAT INVENTS A FICTIONAL
[000:21:59;956] NAME FOR COMMON BEEF.
[000:22:03;892] I'VE NEVER SEEN OR
[000:22:03;892] EVEN TRIED THAT FOOD.
[000:22:09;397] Pelchat:
[000:22:09;397] AND FINALLY,
[000:22:09;397] I'D LIKE YOU TO RATE
[000:22:13;401] YOUR WILLINGNESS TO TRY
[000:22:13;401] THE LANGUA STEAK.
[000:22:17;438] ONE IS EXTREMELY
[000:22:17;438] UNWILLING
[000:22:19;974] SEVEN IS EXTREMELY
[000:22:19;974] WILLING.
[000:22:22;610] FOR SCIENCE, I WILL TRY IT.
[000:22:28;048] DO YOU KNOW
[000:22:28;048] WHAT THESE ARE?
[000:22:30;217] NO.
[000:22:31;218] OKAY, THESE
[000:22:31;218] ARE CRACKERS
[000:22:32;820] MADE OUT OF RICE
[000:22:32;820] AND SEAWEED.
[000:22:35;656] WOULD YOU LIKE
[000:22:35;656] TO TRY SOME?
[000:22:38;024] NO? A LOT OF OTHER
[000:22:38;024] KIDS TRIED THEM.
[000:22:46;099] Grey:
[000:22:46;099] SOMETIMES THE MOST PERSUASIVE
[000:22:46;099] ARGUMENT CAN BACKFIRE.
[000:22:50;236] HOW IS IT?
[000:22:52;738] WHAT, GOOD OR BAD?
[000:22:54;239] BAD.
[000:22:55;308] BAD. DO YOU WANT
[000:22:55;308] TO SPIT IT OUT?
[000:22:58;977] OKAY, HERE, YOU
[000:22:58;977] CAN SPIT IT OUT.
[000:23:03;516] THAT'S OKAY.
[000:23:05;250] DO YOU WANT ME TO
[000:23:05;250] GET YOU SOMETHING
[000:23:05;250] ELSE TO EAT?
[000:23:08;920] WHAT WOULD YOU
[000:23:08;920] LIKE TO EAT?
[000:23:11;222] PIZZA.
[000:23:12;724] PIZZA.
[000:23:28;306] Grey:
[000:23:28;306] FAST FOOD CATERS TO OUR INBORN
[000:23:28;306] CRAVINGS FOR SALT AND SUGAR
[000:23:33;677] AND TO AN ACQUIRED
[000:23:33;677] TASTE FOR FAT.
[000:23:38;382] FAT CARRIES FLAVOR
[000:23:38;382] AND ADDS BODY TO FOOD.
[000:23:42;653] IT MAY BE THE FEEL OF IT
[000:23:42;653] WE LOVE MOST.
[000:23:45;522] THE OCCASIONAL BURGER
[000:23:45;522] CAN BE A TREAT
[000:23:49;460] BUT A STEADY DIET OF FATTY
[000:23:49;460] FOODS CAN TAKE ITS TOLL.
[000:24:01;571] EVERYTHING WE EAT
[000:24:01;571] BECOMES PART OF US.
[000:24:07;344] FOOD TRAVELS DOWN THE ESOPHAGUS
[000:24:07;344] INTO THE STOMACH
[000:24:11;348] WHERE IT MIXES WITH
[000:24:11;348] HYDROCHLORIC ACID.
[000:24:15;217] IN THE 15-FOOT-LONG TUBE
[000:24:15;217] OF THE SMALL INTESTINE
[000:24:19;088] WHAT WAS ONCE HAMBURGER IS
[000:24:19;088] REDUCED TO SIMPLE MOLECULES.
[000:24:23;625] LINING THE INTESTINE ARE
[000:24:23;625] MILLIONS OF TINY FINGERS
[000:24:27;696] THAT ABSORB NUTRIENTS
[000:24:27;696] INTO THE BLOODSTREAM.
[000:24:31;332] FOOD IS TRANSFORMED
[000:24:31;332] INTO TISSUE, MUSCLE, BONE
[000:24:35;403] AND FATTY SUBSTANCES
[000:24:35;403] CALLED CHOLESTEROL.
[000:24:38;273] THE MORE FAT WE EAT, THE MORE
[000:24:38;273] CHOLESTEROL IN OUR BLOOD.
[000:24:42;277] TOO MUCH CAN CLOG ARTERIES.
[000:24:45;380] THE BUILDUP, CALLED PLAQUE
[000:24:48;481] LEADS TO HARDENING OF THE
[000:24:48;481] ARTERIES, OR ATHEROSCLEROSIS.
[000:24:54;721] EVENTUALLY IT CAN BLOCK
[000:24:54;721] THE FLOW OF BLOOD.
[000:25:02;362] PLAQUE IS REMOVED FROM THIS
[000:25:02;362] PATIENT'S CORONARY ARTERY
[000:25:07;033] 
[000:25:07;033] TO PREVENT A MASSIVE
[000:25:07;033] HEART ATTACK.
[000:25:09;969] SOME PEOPLE ARE NOT SO LUCKY.
[000:25:17;977] EVERY 32 SECONDS, SOMEONE
[000:25:17;977] IN AMERICA HAS A HEART ATTACK.
[000:25:22;314] Man:
[000:25:22;314] IS IT GOING ANYWHERE, OR IS IT
[000:25:22;314] JUST STAYING IN YOUR CHEST?
[000:25:26;484] LET'S GET THAT E.K.G.
[000:25:28;219] Grey:
[000:25:28;219] ONE IN TWO AMERICANS WILL DIE
[000:25:28;219] OF HEART DISEASE OR STROKE.
[000:25:32;257] WHAT ARE
[000:25:32;257] HIS VITAL SIGNS?
[000:25:38;728] YOU'RE HAVING
[000:25:38;728] A HEART ATTACK.
[000:25:40;764] THIS MEDICINE WILL HELP YOUR
[000:25:40;764] BODY DISSOLVE THIS BLOOD CLOT
[000:25:44;935] THAT'S CAUSING THE HEART ATTACK.
[000:25:47;304] Grey:
[000:25:47;304] TODAY THE DOCTOR HAS
[000:25:47;304] THE TOOLS AND THE KNOWLEDGE
[000:25:51;141] TO SAVE THIS PATIENT'S LIFE.
[000:25:54;444] SIR, ARE YOU STARTING
[000:25:54;444] TO FEEL ANY RELIEF?
[000:25:58;081] I THINK SO.
[000:25:59;082] Grey:
[000:25:59;082] ONLY HALF A CENTURY AGO
[000:26:00;984] THE CAUSES OF HEART DISEASE
[000:26:00;984] WERE COMPLETELY UNKNOWN.
[000:26:07;023] IN SOUTHERN ITALY,
[000:26:07;023] HEART DISEASE IS RARE
[000:26:10;360] A FACT THAT DID NOT ESCAPE
[000:26:12;628] PIONEERING PHYSIOLOGIST
[000:26:12;628] ANCEL KEYS.
[000:26:17;900] KEYS HAS SPENT THE LAST 50 YEARS
[000:26:17;900] LOOKING AT HOW THE WORLD EATS.
[000:26:24;273] HE BEGAN HIS CAREER AT
[000:26:24;273] THE UNIVERSITY OF MINNESOTA.
[000:26:28;443] HIS GOAL, IN HIS OWN WORDS, WAS
[000:26:31;113] "TO FIND OUT WHY PEOPLE GET
[000:26:31;113] SICK BEFORE THEY GET SICK."
[000:26:35;617] IN 1941, THE SECRETARY
[000:26:35;617] OF WAR ASKED KEYS
[000:26:39;488] TO DEVELOP THE PERFECT MEAL
[000:26:39;488] FOR A SOLDIER IN COMBAT.
[000:26:46;127] IF VITAMINS WERE
[000:26:46;127] MISSING FROM HIS FOOD
[000:26:48;962] A SOLDIER MIGHT HAVE
[000:26:48;962] TO TAKE VITAMINS.
[000:26:51;798] IF HE HAD VITAMINS BUT NO FOOD,
[000:26:51;798] HE WOULD STARVE.
[000:26:55;403] THE BEST WAY IS TO SUPPLY
[000:26:55;403] VITAMINS IN THE FOOD.
[000:27:00;140] Grey:
[000:27:00;140] KEYS' CREATION WOULD BEAR
[000:27:00;140] HIS INITIAL: K-RATIONS.
[000:27:04;444] CANNED MEAT, FRUIT BARS,
[000:27:04;444] POWDERED COFFEE, CHOCOLATE--
[000:27:09;950] IT WASN'T TASTY
[000:27:11;885] BUT THE K-RATION FED 16 MILLION
[000:27:11;885] SERVICEMEN DURING WORLD WAR II.
[000:27:19;759] OTHERS FARED FAR WORSE.
[000:27:24;797] WAR-TORN EUROPE.
[000:27:26;465] LIFELINES DESTROYED.
[000:27:28;333] AS FOOD SUPPLIES DWINDLE,
[000:27:28;333] MILLIONS GO HUNGRY.
[000:27:33;672] IN THE MIDST OF THIS SUFFERING
[000:27:36;107] LOCAL DOCTORS NOTE
[000:27:36;107] A CURIOUS FACT:
[000:27:38;977] THE RATE OF HEART DISEASE
[000:27:38;977] IS SLOWLY DROPPING.
[000:27:42;614] THE REPORTS RECEIVE
[000:27:42;614] LITTLE NOTICE.
[000:27:46;550] BUT FOR ANCEL KEYS,
[000:27:46;550] THEY HOLD THE GERM OF AN IDEA.
[000:27:52;155] HE WOULD SPEND THE NEXT 40 YEARS
[000:27:52;155] FOLLOWING A HUNCH.
[000:27:56;393] COULD DIET AND HEART DISEASE
[000:27:56;393] BE LINKED?
[000:28:01;899] AN INTRIGUING CLUE CAME FROM
[000:28:01;899] AN ITALIAN COLLEAGUE IN NAPLES.
[000:28:06;970] ONE OF THE MEMBERS WAS
[000:28:08;638] A PROFESSOR OF PHYSIOLOGY
[000:28:08;638] AT NAPLES
[000:28:11;241] AND HE SAYS, "WE DON'T HAVE
[000:28:11;241] CORONARY HEART DISEASE HERE."
[000:28:15;612] WELL, IT WAS TRUE,
[000:28:15;612] THEY HAD VERY LITTLE
[000:28:18;548] AND THEY HAD
[000:28:18;548] VERY LOW CHOLESTEROL
[000:28:20;984] AND THE DIET WAS
[000:28:20;984] RADICALLY DIFFERENT
[000:28:23;686] EVEN FROM WHAT WE HAD
[000:28:23;686] BEEN EATING IN OXFORD
[000:28:26;889] LET ALONE THE UNITED STATES.
[000:28:30;994] Grey:
[000:28:30;994] IN 1957, AT THE HELM
[000:28:30;994] OF AN INTERNATIONAL TEAM
[000:28:35;430] KEYS ESTABLISHED
[000:28:35;430] THE "SEVEN COUNTRIES" STUDY.
[000:28:38;967] FOR NEARLY TWO DECADES
[000:28:40;736] HE WOULD TRACK THE DIET
[000:28:40;736] AND HEALTH OF 12,000 MEN
[000:28:44;539] ACROSS EUROPE, THE UNITED
[000:28:44;539] STATES AND JAPAN.
[000:28:50;145] EVENTUALLY A PATTERN EMERGED.
[000:28:53;148] HEART ATTACKS WERE MOST FREQUENT
[000:28:53;148] IN MEN WITH HIGH CHOLESTEROL
[000:28:58;153] AND DIETS RICH IN MEATS
[000:28:58;153] AND DAIRY PRODUCTS--
[000:29:01;789] FOODS WITH SATURATED FAT.
[000:29:03;891] DIETS LOW IN SATURATED FAT
[000:29:03;891] MEANT LESS HEART DISEASE.
[000:29:10;430] KEYS FOUND A KILLER IN OUR FOOD.
[000:29:14;268] A CHEESEBURGER WOULD
[000:29:14;268] NEVER BE THE SAME.
[000:29:18;838] TODAY, KEYS LIVES IN ITALY
[000:29:21;107] AND CONTINUES TO UPDATE
[000:29:21;107] THE "SEVEN COUNTRIES" STUDY.
[000:29:25;578] HE HAS SEEN
[000:29:25;578] SOME DRAMATIC CHANGES
[000:29:28;381] SINCE THE SURVEY BEGAN
[000:29:28;381] SOME 30 YEARS AGO.
[000:29:31;884] IN EASTERN FINLAND,
[000:29:31;884] PEOPLE WERE ACTIVE AND TRIM
[000:29:36;556] BUT THEY HAD THE HIGHEST RATE
[000:29:36;556] OF HEART DISEASE IN THE WORLD.
[000:29:42;027] THE FINNS LIKE THEIR FISH SALTED
[000:29:45;530] AND A GLASS OF WHOLE MILK
[000:29:45;530] WITH EVERY MEAL.
[000:29:49;068] A LOCAL DELICACY, THE "HOT POT"
[000:29:52;370] IS MADE WITH PORK BELLY, BEEF
[000:29:52;370] AND MUTTON SIMMERED IN LARD.
[000:29:57;274] SERVED WITH BREAD AND BUTTER
[000:29:59;844] IT'S AN OVERDOSE
[000:29:59;844] OF SATURATED FAT.
[000:30:04;682] IN THE 1970s
[000:30:06;851] THE GOVERNMENT LAUNCHED A
[000:30:06;851] MASSIVE PUBLIC HEALTH CAMPAIGN.
[000:30:12;555] THE FOOD INDUSTRY RESPONDED
[000:30:14;758] WITH FINLAND'S FIRST
[000:30:14;758] LOW-FAT DAIRY PRODUCTS
[000:30:18;195] AND LEANER CUTS OF MEAT.
[000:30:20;197] THANKS TO PUBLIC EDUCATION
[000:30:22;999] THE FINNS HAVE REDUCED
[000:30:22;999] HEART DISEASE BY 30%.
[000:30:29;171] IN JAPAN, THE DIET
[000:30:29;171] NEEDED LITTLE CHANGE.
[000:30:33;008] RICE, FISH AND VEGETABLES
[000:30:33;008] MADE THE TYPICAL MEAL
[000:30:37;813] LOW IN SATURATED FAT.
[000:30:44;486] RED MEAT AND PROCESSED FOODS
[000:30:44;486] WERE RARE.
[000:30:48;857] NOT ANYMORE.
[000:30:51;326] WESTERN-STYLE FOODS
[000:30:51;326] HAVE FOUND THEIR PLACE
[000:30:54;896] ON THE JAPANESE DINNER TABLE,
[000:30:54;896] ALONGSIDE HOMEGROWN FARE.
[000:31:01;068] ( saying prayer in Japanese )
[000:31:06;173] TODAY'S HOMEMAKER
[000:31:06;173] PREPARES A DOUBLE MEAL.
[000:31:10;844] IT REFLECTS JAPAN'S
[000:31:10;844] RICH CULTURAL PAST
[000:31:15;182] AND ITS RAPIDLY EVOLVING FUTURE.
[000:31:23;257] 40 YEARS AGO
[000:31:24;925] HEART DISEASE WAS
[000:31:24;925] CLOSE TO NONEXISTENT.
[000:31:28;528] ALL THAT IS CHANGING.
[000:31:30;363] CHOLESTEROL LEVELS
[000:31:30;363] ARE ON THE RISE.
[000:31:34;434] SO ARE HEART ATTACKS.
[000:31:36;403] FOR NOW,
[000:31:36;403] THE JAPANESE STILL ENJOY
[000:31:39;539] THE LOWEST RATE OF HEART DISEASE
[000:31:39;539] IN THE INDUSTRIALIZED WORLD.
[000:31:45;011] BUT A NEW GENERATION
[000:31:45;011] MAY BE AT RISK.
[000:31:55;354] MEDITERRANEAN CUISINE
[000:31:57;056] REMAINS ANCEL KEYS' PERSONAL
[000:31:57;056] PRESCRIPTION FOR GOOD HEALTH.
[000:32:01;794] PRACTICING WHAT HE PREACHES,
[000:32:01;794] HE USHERED IN THE ERA
[000:32:05;397] OF THE LOW-FAT DIET
[000:32:06;865] AND CHANGED FOREVER
[000:32:06;865] THE WAY WE LOOK AT FOOD.
[000:32:12;604] KEYS CONFIRMED THAT
[000:32:12;604] CHOLESTEROL AND HEART DISEASE
[000:32:16;742] ARE INEXTRICABLY LINKED
[000:32:18;811] BUT IT WAS ONLY RECENTLY
[000:32:18;811] THAT WE UNDERSTOOD HOW.
[000:32:24;115] ( orchestra playing )
[000:32:29;054] IN 1985, A NOBEL PRIZE
[000:32:29;054] WAS SHARED BY MICHAEL BROWN
[000:32:32;324] AND LONG-TIME COLLEAGUE
[000:32:32;324] JOSEPH GOLDSTEIN.
[000:32:40;130] THEIR AWARD-WINNING RESEARCH
[000:32:40;130] BEGAN 12 YEARS EARLIER
[000:32:44;068] AT THE UNIVERSITY OF TEXAS
[000:32:44;068] HEALTH SCIENCE CENTER IN DALLAS.
[000:32:48;673] BROWN AND GOLDSTEIN TEAMED UP
[000:32:51;609] TO INVESTIGATE WHY
[000:32:51;609] HEART DISEASE RUNS IN FAMILIES.
[000:32:56;580] THEY BEGAN BY LOOKING AT HOW
[000:32:56;580] THE BODY REGULATES CHOLESTEROL.
[000:33:01;618] CHOLESTEROL CIRCULATES
[000:33:01;618] IN THE BLOODSTREAM.
[000:33:04;354] ALL OF THE CELLS IN THE BODY
[000:33:04;354] REQUIRE CHOLESTEROL
[000:33:07;524] BECAUSE THEY USE CHOLESTEROL
[000:33:07;524] TO MAKE THE OUTER WALL
[000:33:10;860] THAT SURROUNDS EACH CELL.
[000:33:12;561] SO CHOLESTEROL HAS TO BE
[000:33:12;561] TRANSPORTED IN THE BLOOD
[000:33:15;831] FROM ONE TISSUE TO ANOTHER.
[000:33:17;666] Grey:
[000:33:17;666] NOTHING MORE
[000:33:17;666] GRAPHICALLY ILLUSTRATES
[000:33:21;004] A BREAKDOWN IN THIS SYSTEM
[000:33:22;939] THAN CHILDREN WITH A RARE,
[000:33:22;939] INHERITED DISORDER
[000:33:26;241] THAT RESULTS IN LETHAL LEVELS
[000:33:26;241] OF CHOLESTEROL.
[000:33:29;544] IT'S A STRIKING CLINICAL PICTURE
[000:33:29;544] WHERE YOU SEE THESE CHILDREN
[000:33:34;049] THAT HAVE
[000:33:34;049] CHOLESTEROL LEVELS OF 1,000.
[000:33:36;785] THE NORMAL WOULD BE 150, 160
[000:33:36;785] FOR A CHILD, AND IT'S 1,000.
[000:33:40;923] AND THAT CAUSES
[000:33:40;923] THESE DEPOSITS OF CHOLESTEROL
[000:33:44;025] IN THEIR ELBOWS,
[000:33:44;025] THEIR HANDS, THEIR KNEES
[000:33:46;860] AND THEN THEY ALSO BEGIN
[000:33:46;860] TO HAVE HEART ATTACKS
[000:33:50;064] AS EARLY AS TWO YEARS OF AGE.
[000:33:52;099] Grey:
[000:33:52;099] BROWN AND GOLDSTEIN
[000:33:52;099] COMPARED CELLS
[000:33:54;235] FROM THESE CHILDREN
[000:33:54;235] TO THOSE OF HEALTHY PEOPLE
[000:33:57;638] AND FOUND THEY LACKED A CRITICAL
[000:33:57;638] MOLECULE, THE "L.D.L. RECEPTOR."
[000:34:03;076] RECEPTORS TRAP CHOLESTEROL
[000:34:03;076] CALLED L.D.L.
[000:34:06;879] AND RELEASE IT INSIDE THE CELL.
[000:34:09;983] WHEN CHOLESTEROL IS LOW,
[000:34:09;983] RECEPTORS ARE RECYCLED.
[000:34:14;720] BUT WHEN CHOLESTEROL IS HIGH
[000:34:16;923] THE CELL RESPONDS
[000:34:16;923] BY SHUTTING DOWN ITS RECEPTORS.
[000:34:20;827] EXCESS CHOLESTEROL THEN
[000:34:20;827] ACCUMULATES IN THE BLOOD.
[000:34:28;133] A FORMER STUDENT OF BROWN
[000:34:28;133] AND GOLDSTEIN, MONTY KRIEGER
[000:34:31;971] WANTED TO KNOW JUST HOW EXCESS
[000:34:31;971] CHOLESTEROL DOES ITS DAMAGE.
[000:34:39;878] A MICROSCOPIC VIEW
[000:34:39;878] OF A HARDENED ARTERY
[000:34:42;881] REVEALS LAYERS OF SCAVENGER
[000:34:42;881] CELLS, CALLED "MACROPHAGES."
[000:34:46;751] THEY ARE FILLED
[000:34:46;751] WITH CHOLESTEROL.
[000:34:49;653] IF THEIR L.D.L. RECEPTORS
[000:34:49;653] HAVE SHUT DOWN
[000:34:52;923] HOW DO THESE CELLS
[000:34:52;923] ABSORB CHOLESTEROL?
[000:34:56;294] AT THE MASSACHUSETTS INSTITUTE
[000:34:56;294] OF TECHNOLOGY
[000:34:59;864] KRIEGER ISOLATED A RECEPTOR
[000:34:59;864] ON THE SURFACE OF A MACROPHAGE.
[000:35:04;634] A YEAR'S WORK WOULD
[000:35:04;634] YIELD ITS GENETIC CODE
[000:35:09;572] AND A COMPUTER MODEL
[000:35:09;572] OF ITS STRUCTURE.
[000:35:13;377] IN 1990, KRIEGER HAD HIS FIRST
[000:35:13;377] LOOK AT THE SCAVENGER RECEPTOR.
[000:35:19;682] THIS RECEPTOR TRAPS CHOLESTEROL
[000:35:22;886] THAT HAS DETERIORATED
[000:35:22;886] WHILE IN THE BODY.
[000:35:27;056] FOR KRIEGER, IT WAS AN IMPORTANT
[000:35:27;056] CLUE TO ITS FUNCTION.
[000:35:32;996] WHY SHOULD WE HAVE A RECEPTOR
[000:35:32;996] ON OUR MACROPHAGES
[000:35:36;165] THAT CAUSES ATHEROSCLEROSIS?
[000:35:38;066] PERHAPS THAT RECEPTOR
[000:35:38;066] NORMALLY PROTECTS US
[000:35:40;869] RATHER THAN HARMS US.
[000:35:42;270] INDEED, MODIFIED L.D.L.
[000:35:42;270] CAN BE TOXIC TO CELLS.
[000:35:45;340] IT SEEMS REASONABLE TO THINK
[000:35:45;340] THAT THIS RECEPTOR IS THERE
[000:35:49;077] TO REMOVE THAT TOXIC L.D.L. AND
[000:35:49;077] DESTROY IT-- MODIFIED L.D.L.--
[000:35:53;214] BUT IF ONE HAS
[000:35:53;214] HYPERCHOLESTEROLEMIA--
[000:35:55;650] TOO MUCH L.D.L. IN THE BLOOD--
[000:35:57;685] THERE WILL BE TOO MUCH
[000:35:57;685] OF THE MODIFIED L.D.L. MADE.
[000:36:01;089] THEN, INSTEAD OF PROTECTING
[000:36:02;924] WE HAVE FOAM CELL FORMATION
[000:36:02;924] AND ATHEROSCLEROSIS.
[000:36:06;127] Grey:
[000:36:06;127] THE LONGER
[000:36:06;127] CHOLESTEROL CIRCULATES
[000:36:09;430] THE MORE TOXIC IT BECOMES.
[000:36:11;565] MACROPHAGES ABSORB TOXIC L.D.L..
[000:36:14;368] THEY ADHERE TO ARTERY WALLS
[000:36:14;368] AND BECOME BLOATED.
[000:36:18;872] IF CHOLESTEROL STAYS HIGH
[000:36:21;308] THE VICIOUS CYCLE
[000:36:21;308] REPEATS ITSELF...
[000:36:23;577] ( heart monitor beeping )
[000:36:25;244] SILENTLY, WITHOUT WARNING...
[000:36:27;113] ( heart monitor stops beeping )
[000:36:29;182] TO ITS INEVITABLE CONCLUSION.
[000:36:32;919] SOME PEOPLE DON'T REALIZE THEY
[000:36:32;919] ARE AT RISK UNTIL IT'S TOO LATE.
[000:36:38;692] ED AHRENS, A LONG BEACH,
[000:36:38;692] CALIFORNIA, RESIDENT, WAS LUCKY.
[000:36:42;128] ...IN THE FALL ON A HOT DAY, AND
[000:36:42;128] I WAS WORKING OUT IN THE YARD.
[000:36:46;832] I WAS DIGGING UP THE BACKYARD.
[000:36:49;235] AND I JUST ALL OF A SUDDEN
[000:36:49;235] BROKE OUT INTO A SWEAT
[000:36:53;072] AND I GOT VERY DIZZY
[000:36:53;072] AND BEGAN HAVING PAINS
[000:36:56;409] DOWN IN MY LEFT ARM
[000:36:56;409] AND LEFT LEG.
[000:36:59;011] WELL, IT WAS SEVERE ENOUGH
[000:36:59;011] THAT I ALMOST LOST CONSCIOUSNESS
[000:37:03;716] AND I HAD TO BE TAKEN
[000:37:03;716] BY PARAMEDICS TO THE HOSPITAL.
[000:37:07;886] BUT I'D HAD
[000:37:07;886] NO PREVIOUS INDICATION
[000:37:10;322] THAT THIS WAS HAPPENING.
[000:37:12;057] Grey:
[000:37:12;057] ED'S CHEST PAINS WERE A WARNING.
[000:37:15;393] HIS DOCTOR REFERRED HIM
[000:37:17;262] TO THE ATHEROSCLEROSIS
[000:37:17;262] RESEARCH INSTITUTE
[000:37:20;532] OF THE UNIVERSITY
[000:37:20;532] OF SOUTHERN CALIFORNIA.
[000:37:23;602] DIRECTOR DAVID BLANKENHORN
[000:37:23;602] WANTED TO KNOW
[000:37:26;638] IF HARDENING OF THE ARTERIES
[000:37:26;638] COULD BE REVERSED.
[000:37:33;344] WE KNEW THAT IN ANIMALS
[000:37:35;146] IF YOU PRODUCE THE DISORDER
[000:37:35;146] BY CHOLESTEROL FEEDING
[000:37:39;049] AND THEN THE CHOLESTEROL
[000:37:39;049] ACCUMULATES
[000:37:41;852] IN THE ANIMALS' ARTERIES
[000:37:43;754] LATER, IF YOU STOP
[000:37:43;754] THE CHOLESTEROL FEEDING
[000:37:47;023] THE DEPOSITS WOULD GO AWAY.
[000:37:49;159] THE SECOND THING WE KNEW
[000:37:51;060] WAS THAT IN WORLD WAR II,
[000:37:51;060] WHEN POPULATIONS WERE STARVED
[000:37:55;465] THE CHOLESTEROL DEPOSITS
[000:37:55;465] IN THEIR ARTERIES WAS REDUCED.
[000:37:59;769] BUT AT THE TIME
[000:37:59;769] THESE STUDIES WERE STARTED--
[000:38:03;072] THE FIRST ANGIOGRAPHIC TRIALS--
[000:38:05;474] NOBODY REALLY KNEW
[000:38:05;474] WHAT WAS ACTUALLY GOING ON
[000:38:08;844] INSIDE A HUMAN HEART,
[000:38:08;844] IN THOSE ARTERIES;
[000:38:11;881] WERE THE CHOLESTEROL DEPOSITS
[000:38:11;881] ACTUALLY GETTING SMALLER.
[000:38:16;051] Nurse:
[000:38:16;051] LET'S SEE
[000:38:16;051] HOW WELL YOU'VE DONE.
[000:38:19;287] Grey:
[000:38:19;287] ED AHRENS VOLUNTEERED
[000:38:19;287] FOR A CLINICAL TRIAL
[000:38:22;791] TO TEST
[000:38:22;791] A CHOLESTEROL-LOWERING DRUG.
[000:38:25;293] PRETTY GOOD, I HOPE.
[000:38:27;562] Grey:
[000:38:27;562] ONCE A MONTH, FOR FOUR YEARS
[000:38:32;365] ED'S WEIGHT, BLOOD PRESSURE
[000:38:32;365] AND CHOLESTEROL WERE CHECKED.
[000:38:36;970] PERFECT.
[000:38:38;638] SQUEEZE THAT.
[000:38:41;541] ALL RIGHT.
[000:38:42;976] Woman:
[000:38:42;976] YOUR DIET LOOKS GOOD.
[000:38:45;345] Grey:
[000:38:45;345] WITH DIETARY COUNSELING, ED
[000:38:45;345] ALSO LEARNED NEW EATING HABITS.
[000:38:51;117] HE WORKED CLOSELY WITH PROJECT
[000:38:51;117] DIETITIAN MARTHA CHARLESON
[000:38:55;221] TO LOWER HIS FAT INTAKE.
[000:38:56;956] YOU'RE WATCHING
[000:38:56;956] YOUR FAT.
[000:38:58;958] MY SON LOVES TO FISH
[000:39:01;194] AND HE CAUGHT SOME FISH,
[000:39:01;194] AND SO WE ATE IT.
[000:39:05;831] FISH IS AN ANIMAL PRODUCT
[000:39:07;633] AND DOES CONTAIN
[000:39:07;633] SOME CHOLESTEROL.
[000:39:10;068] OKAY.
[000:39:10;969] NOW, YOU SAY YOU HAD A LOT.
[000:39:12;771] COMPARED TO THIS PORTION,
[000:39:12;771] WHAT IS YOUR PORTION?
[000:39:15;974] I PROBABLY HAD
[000:39:15;974] THREE TIMES THAT AMOUNT.
[000:39:18;810] DON'T GO OVERBOARD.
[000:39:20;346] WATCH YOUR
[000:39:20;346] FISH PORTIONS, OKAY?
[000:39:22;781] WELL, HE DOESN'T GO
[000:39:22;781] FISHING EVERY WEEK.
[000:39:28;486] Grey:
[000:39:28;486] WITH THE HELP OF HIS WIFE,
[000:39:28;486] MARGARET, ED MADE CHANGES.
[000:39:34;459] GONE WERE THE BACON-AND-EGG
[000:39:34;459] BREAKFASTS HE ONCE LOVED.
[000:39:41;799] OATMEAL, NONFAT MILK,
[000:39:41;799] WHOLE-GRAIN TOAST
[000:39:45;770] AND FRESH FRUIT
[000:39:45;770] BECAME HIS DAILY FARE.
[000:39:49;640] Margaret:
[000:39:49;640] THEY HAD SOME KIND OF A FRACAS
[000:39:49;640] DOWN AT THAT MINI-MART...
[000:39:56;412] NOT BAD; IT'LL DO.
[000:39:58;114] Grey:
[000:39:58;114] IT'S NOT EASY
[000:40:00;316] TO GIVE UP OLD HABITS,
[000:40:00;316] BUT ED MADE THE BEST OF IT.
[000:40:03;887] MAY SOUND STRANGE,
[000:40:03;887] BUT I ACTUALLY ENJOYED IT.
[000:40:07;090] I TOOK IT AS A GAME
[000:40:07;090] OR A CHALLENGE.
[000:40:10;159] AND I DECIDED THAT I WAS GOING
[000:40:10;159] TO WIN AND CHOLESTEROL WASN'T.
[000:40:15;964] THE ANGIOGRAPHIC MACHINES
[000:40:15;964] ARE DOWN HERE.
[000:40:19;334] Grey:
[000:40:19;334] TODAY, ED WILL FIND OUT
[000:40:21;870] IF FOUR YEARS
[000:40:21;870] OF HARD WORK HAVE PAID OFF.
[000:40:25;039] AN ANGIOGRAM, OR X-RAY FILM
[000:40:25;039] OF HIS HEART, WAS TAKEN
[000:40:30;511] AT THE TIME
[000:40:30;511] HE ENTERED THE STUDY.
[000:40:32;814] Blankenhorn:
[000:40:32;814] ...AND THEN YOU SEE
[000:40:35;082] THIS LITTLE NARROW STRIP
[000:40:35;082] OF VESSEL GOING THROUGH THERE
[000:40:38;920] WHICH IS REALLY QUITE NARROW,
[000:40:38;920] SO THAT'S THE THING OF INTEREST.
[000:40:43;357] WE'RE LOOKING
[000:40:43;357] AT THAT VERY NARROW THING
[000:40:46;126] WHICH WE'RE GOING TO COMPARE
[000:40:46;126] WITH THE ONE ON THE OTHER SIDE.
[000:40:50;397] THAT'S THE ORIGIN OF THE
[000:40:50;397] CIRCUMFLEX CORONARY ARTERY.
[000:40:54;201] Grey:
[000:40:54;201] ED'S CORONARY ARTERY
[000:40:54;201] WAS DANGEROUSLY BLOCKED.
[000:40:58;404] BUT A RECENT ANGIOGRAM
[000:40:58;404] REVEALS A DRAMATIC CHANGE.
[000:41:02;241] Blankenhorn:
[000:41:02;241] AND WE'RE LOOKING
[000:41:02;241] AT THAT STRIP RIGHT THERE
[000:41:06;679] WHICH IS OVERALL
[000:41:06;679] VERY MUCH LARGER
[000:41:09;281] THAN IT WAS FOUR YEARS EARLIER.
[000:41:11;718] NO QUESTION--
[000:41:11;718] THAT'S BETTER.
[000:41:13;918] REMARKABLE.
[000:41:15;086] Grey:
[000:41:15;086] THE PLAQUE IS DISAPPEARING.
[000:41:17;989] Ahrens:
[000:41:17;989] EVEN I CAN SEE IT
[000:41:20;225] IN MY UNEDUCATED MEDICAL EYE.
[000:41:23;194] Grey:
[000:41:23;194] ANOTHER REVELATION MAKES IT
[000:41:23;194] ALL THE MORE IMPRESSIVE.
[000:41:27;432] HALF THE VOLUNTEERS RECEIVED
[000:41:27;432] PLACEBOS, INSTEAD OF THE DRUG.
[000:41:31;502] ED WAS ONE OF THEM.
[000:41:32;803] THE RESULTS OF THE TRIAL
[000:41:32;803] ARE NOT YET IN
[000:41:36;974] BUT ED IS PROOF:
[000:41:36;974] DIET ALONE CAN HEAL THE HEART.
[000:41:42;079] I HAD BEEN SORT OF LED
[000:41:42;079] TO BELIEVE
[000:41:44;281] JUST BY MY OWN READING
[000:41:44;281] AND HEARING PEOPLE TALK
[000:41:47;450] THAT YOU COULDN'T DO IT--
[000:41:49;119] YOU COULD NOT HAVE
[000:41:49;119] REGRESSION ON DIET ALONE.
[000:41:52;122] AND I THOUGHT THAT HERE I SPENT
[000:41:52;122] ALL THIS TIME AND NO MEDICATION.
[000:41:56;526] BUT THEN WHEN IT TURNED OUT THE
[000:41:56;526] WAY IT DID, I WAS REAL HAPPY.
[000:42:00;730] THE IMPORTANT THING TO KNOW IS
[000:42:00;730] THAT MODERATE CHANGES OF DIET--
[000:42:04;667] JUST A MODERATE FAT RESTRICTION
[000:42:06;736] THAT DOESN'T TAKE
[000:42:06;736] ALL THAT MUCH CHANGE--
[000:42:09;205] CAN PREVENT THE DISEASE
[000:42:09;205] IN THE FIRST PLACE.
[000:42:12;008] AND AN OUNCE OF PREVENTION
[000:42:12;008] IS WORTH A POUND OF CURE.
[000:42:15;412] AND IN THIS CASE
[000:42:16;879] AN OUNCE OF PREVENTION IS
[000:42:16;879] MUCH EASIER THAN THE CURE.
[000:42:20;248] Grey:
[000:42:20;248] ED AHRENS JUST TURNED 72.
[000:42:23;018] IT'S NEVER TOO LATE
[000:42:23;018] TO START EATING RIGHT.
[000:42:26;588] MOST OF US JUST DON'T KNOW HOW.
[000:42:32;761] IN THE SHADOW
[000:42:32;761] OF THE FOOTBALL STADIUM
[000:42:35;931] AT THE UNIVERSITY OF ARIZONA,
[000:42:35;931] AN UNUSUAL CLASS IS IN SESSION.
[000:42:40;835] HERE'S YOUR
[000:42:40;835] "GARBAGE DU JOUR."
[000:42:43;939] ENJOY.
[000:42:45;240] Grey:
[000:42:45;240] STUDENTS ENROLLED
[000:42:45;240] IN "ARCHEOLOGY 199"
[000:42:48;509] ARE GLEANING CLUES
[000:42:50;010] ABOUT A CULTURE'S
[000:42:50;010] EATING PATTERNS.
[000:42:56;850] THEY'RE CATALOGING
[000:42:56;850] AMERICA'S GARBAGE.
[000:43:00;154] THE DETAILED ANALYSIS OF
[000:43:00;154] WRAPPERS, LABELS AND LEFTOVERS
[000:43:04;624] PROVIDES UNIQUE INSIGHT INTO
[000:43:04;624] WHAT WE REALLY EAT AND DRINK.
[000:43:08;862] IT'S FRIES?
[000:43:10;396] 148.
[000:43:11;865] I'VE GOT
[000:43:11;865] A QUESTION ON THE WAY
[000:43:11;865] THE MATRIX BREAKS DOWN.
[000:43:15;469] Grey:
[000:43:15;469] FOUNDED TWO DECADES AGO
[000:43:17;671] THE "GARBAGE PROJECT"
[000:43:17;671] IS THE BRAINCHILD
[000:43:20;406] 
[000:43:20;406] OF WILLIAM RATHJE.
[000:43:25;644] A LOT OF PEOPLE
[000:43:25;644] JUST DON'T HAVE ANY IDEA
[000:43:28;380] WHAT THEY ACTUALLY
[000:43:28;380] EAT AND DRINK.
[000:43:30;616] YOU KNOW, HOW MANY OUNCES
[000:43:30;616] OF GREEN VEGETABLE
[000:43:33;586] DID YOU HAVE YESTERDAY?
[000:43:35;187] NOBODY REALLY KNOWS
[000:43:35;187] THAT VERY WELL.
[000:43:37;590] AND WE FOUND OUT
[000:43:37;590] FROM SORTING GARBAGE
[000:43:40;058] THAT THERE'S A BIG DIFFERENCE
[000:43:42;060] BETWEEN WHAT PEOPLE SAY THEY EAT
[000:43:44;596] AND THE REMAINS
[000:43:44;596] OF THEIR DIET IN GARBAGE CANS.
[000:43:48;233] AND SECONDLY, THE PROBLEM IS,
[000:43:48;233] IF YOU DID KNOW
[000:43:52;537] A LOT OF PEOPLE
[000:43:52;537] WOULDN'T WANT TO TELL ANYBODY
[000:43:56;207] HOW MUCH BEER, HOW MUCH CANDY
[000:43:58;209] HOW MUCH ICE CREAM
[000:43:58;209] THEY ACTUALLY CONSUME.
[000:44:00;912] WHEN PEOPLE GO TO THE STORE
[000:44:02;847] THEY KNOW EXACTLY
[000:44:02;847] WHAT THEY WANT TO EAT
[000:44:05;617] AND WHAT THEY SHOULD EAT
[000:44:07;351] WHICH IS FRESH PRODUCE,
[000:44:07;351] FRESH VEGETABLES
[000:44:10;186] FRESH FRUIT, FRESH MEATS
[000:44:11;989] AND THEY'RE GOING
[000:44:11;989] TO MAKE THOSE DINNERS.
[000:44:14;825] BUT THEY ALSO KNOW
[000:44:14;825] WHAT THEIR LIFESTYLES ARE LIKE.
[000:44:18;461] SO THEY BUY MICROWAVE
[000:44:18;461] AND FROZEN STUFF
[000:44:21;031] THAT THEY CAN PREPARE QUICKLY.
[000:44:23;133] AND AFTER TWO WEEKS
[000:44:25;701] THE BOXES AND THE BAGS
[000:44:25;701] AND SO FORTH
[000:44:28;303] OF THE PRE-PREPARED MEALS
[000:44:28;303] ARE IN THEIR GARBAGE
[000:44:31;507] AND THE HEAD OF LETTUCE,
[000:44:31;507] CELERY, ONION
[000:44:34;476] AND MEAT IS BLUE AND GOOEY,
[000:44:34;476] AND THEY THROW IT OUT.
[000:44:37;914] PEOPLE DON'T HAVE
[000:44:37;914] REALISTIC EXPECTATIONS
[000:44:40;750] OF THEIR OWN BEHAVIOR
[000:44:42;284] ANY RE THAN THEY CAN
[000:44:42;284] REALISTICALLY REPORT
[000:44:45;354] WHAT THEY'VE EATEN
[000:44:45;354] IN THE LAST WEEK.
[000:44:47;923] Grey:
[000:44:47;923] IN THE 1970s, FAT BECAME
[000:44:47;923] A MAJOR DIETARY CONCERN.
[000:44:53;628] THE UNITED STATES DEPARTMENT
[000:44:53;628] OF AGRICULTURE
[000:44:58;132] HIRED RATHJE TO MONITOR
[000:45:00;601] HOW MUCH FAT AMERICANS
[000:45:00;601] TRIMMED OFF RED MEAT.
[000:45:06;240] FROM 1977 TO THE END OF 1982
[000:45:08;776] THERE WAS A VERY CONSTANT LEVEL
[000:45:08;776] OF FAT THAT WAS CUT OFF.
[000:45:13;847] IN 1983 IT DOUBLED--
[000:45:13;847] BOOM!-- JUST LIKE THAT.
[000:45:17;350] ALL OF A SUDDEN, PEOPLE ARE
[000:45:17;350] CUTTING OFF TWICE AS MUCH FAT.
[000:45:21;921] MEAT ISN'T CHEAPER IF YOU DON'T
[000:45:21;921] CUT THE FAT OFF OR IF YOU DO.
[000:45:26;293] ALL WE COULD FIGURE WAS
[000:45:26;293] THAT AT THE END OF '82
[000:45:30;163] THE NATIONAL ACADEMY
[000:45:30;163] OF SCIENCE PUBLISHED
[000:45:33;132] ITS DIET, NUTRITION
[000:45:33;132] AND CANCER BOOK
[000:45:35;702] WHICH FINGERED THE FAT
[000:45:35;702] FROM RED MEAT
[000:45:38;370] AS A RISK FACTOR
[000:45:38;370] IN COLON AND BREAST CANCER.
[000:45:41;641] EVERYBODY WAS SO HAPPY
[000:45:41;641] WITH THESE RESULTS
[000:45:44;711] UNTIL WE LET
[000:45:44;711] THE OTHER SHOE DROP.
[000:45:47;146] YOU SEE, PEOPLE WERE BUYING
[000:45:47;146] LESS RED MEAT--
[000:45:50;382] FEWER STEAKS, ROASTS AND CHOPS--
[000:45:52;818] AND THEY WERE CUTTING
[000:45:52;818] A LOT MORE FAT OFF
[000:45:55;821] OF THOSE STEAKS,
[000:45:55;821] ROASTS AND CHOPS.
[000:45:58;357] BUT WHAT DID THEY DO
[000:45:58;357] TO MAKE UP FOR THAT DIFFERENCE?
[000:46:02;294] THEY BOUGHT SALAMI, BOLOGNA,
[000:46:02;294] SAUSAGE, BACON--
[000:46:07;098] ALL RED-MEAT PROCESSED ITEMS
[000:46:07;098] THAT HAVE A LOT OF HIDDEN FAT.
[000:46:12;337] WHAT I THINK IS REALLY
[000:46:12;337] EXCITING ABOUT THIS IS
[000:46:16;407] TO UNDERSTAND THE DIFFERENCE
[000:46:16;407] BETWEEN WHAT'S CONSUMED
[000:46:20;210] WHAT ISN'T,
[000:46:20;210] AND HOW PEOPLE SEE FOODS
[000:46:22;546] SO YOU CAN REALLY UNDERSTAND
[000:46:22;546] WAYS TO CHANGE
[000:46:26;049] WHAT PEOPLE ARE DOING
[000:46:27;884] BECAUSE YOU NEED TO KNOW
[000:46:29;853] BOTH THEIR BEHAVIOR
[000:46:29;853] AND THEIR ATTITUDES
[000:46:32;789] TO GET THAT INTERVENTION
[000:46:32;789] IN DIET TO WORK.
[000:46:35;958] Announcer:
[000:46:35;958] HERE'S YOUR HAMBURGER,
[000:46:35;958] THE WAY YOU LIKE IT.
[000:46:39;828] BUT ALL THE GARNISHES
[000:46:39;828] WON'T CHANGE ONE FACT:
[000:46:42;598] THE AVERAGE HAMBURGER
[000:46:42;598] IS 1/4 FAT--
[000:46:44;767] FAT THAT HARDENS
[000:46:44;767] IN YOUR ARTERIES
[000:46:46;835] AND LEADS TO HEART ATTACKS.
[000:46:48;604] SUBSTITUTE FOODS
[000:46:48;604] THAT ARE LOW IN FAT
[000:46:50;973] LIKE GRILLED FISH
[000:46:50;973] OR BROILED CHICKEN
[000:46:53;341] AND EAT MORE VEGETABLES.
[000:46:55;009] CUT DOWN ON HAMBURGERS;
[000:46:55;009] IT'S BETTER FOR YOUR HEART.
[000:46:59;281] Grey:
[000:46:59;281] STANFORD UNIVERSITY
[000:46:59;281] HAS LONG BEEN KNOWN
[000:47:03;751] FOR ITS BOLD THINKERS.
[000:47:05;453] TO CHANGE THE DIET
[000:47:05;453] OF 100,000 PEOPLE
[000:47:08;289] IS NO MEAN FEAT.
[000:47:10;023] BUT JOHN FARQUHAR
[000:47:10;023] THOUGHT IT COULD BE DONE--
[000:47:13;394] SURPRISING, FOR A MAN
[000:47:13;394] WHO STARTED OUT
[000:47:16;263] IN INTERNAL MEDICINE.
[000:47:18;265] BUT I GOT FRUSTRATED
[000:47:18;265] AS A CLINICIAN
[000:47:21;034] BECAUSE I WOULD SEE MY PATIENTS
[000:47:23;570] WHO HAD LOST WEIGHT
[000:47:23;570] IN A HOSPITAL SETTING
[000:47:26;806] REGAIN IT IN THEIR NORMAL LIFE
[000:47:26;806] WHEN I SAW THEM AS OUTPATIENTS.
[000:47:31;811] AND SO, THE FRUSTRATION
[000:47:31;811] OF THE CLINICIAN LED ME TO ASK
[000:47:36;048] WELL, WHAT ARE THE FACTORS
[000:47:38;184] THAT LEAD PEOPLE
[000:47:38;184] TO LIVE THE WAY THEY DO?
[000:47:41;453] WHAT DETERMINES LIFESTYLE?
[000:47:43;589] WHAT ARE THE SOCIAL
[000:47:43;589] FORCES INVOLVED
[000:47:46;358] IN CAUSING THE RISK FACTORS
[000:47:46;358] OF SMOKING, OVERWEIGHT
[000:47:50;362] LACK OF EXERCISE AND BAD DIETS?
[000:47:52;898] I REALIZED PEOPLE DON'T LIVE
[000:47:52;898] IN DOCTOR'S OFFICES.
[000:47:56;235] THEY LIVE IN COMMUNITIES.
[000:47:58;002] YOU NEED TO APPROACH IT
[000:47:58;002] WHERE THEY LIVE.
[000:48:00;739] Grey:
[000:48:00;739] IN 1980, FARQUHAR ORCHESTRATED
[000:48:00;739] A PUBLIC HEALTH CAMPAIGN
[000:48:07;613] IN TWO CALIFORNIA COMMUNITIES:
[000:48:10;215] MONTEREY,
[000:48:10;215] A WELL-TO-DO RESORT TOWN
[000:48:13;217] AND NEARBY SALINAS--
[000:48:13;217] FARM COUNTRY.
[000:48:17;788] FOR SIX YEARS, NEWSPAPERS, RADIO
[000:48:17;788] AND TELEVISION SPREAD THE WORD.
[000:48:24;695] Announcer:
[000:48:24;695] "THE NUTRITION KIT"--
[000:48:27;864] A FREE, FOUR-STEP PROGRAM
[000:48:27;864] FOR HEALTHY EATING
[000:48:30;933] THAT LETS YOU CHANGE
[000:48:30;933] AT YOUR OWN PACE.
[000:48:33;503] PICK UP YOUR KIT NOW
[000:48:33;503] AT YOUR PUBLIC LIBRARY.
[000:48:36;773] A MESSAGE FROM
[000:48:36;773] THE STANFORD HEART DISEASE
[000:48:36;773] PREVENTION PROGRAM.
[000:48:41;077] Grey:
[000:48:41;077] EVERY NIGHT AFTER DINNER
[000:48:44;080] SALINAS RESIDENT BOB BUMBA
[000:48:44;080] USED TO EAT ICE CREAM.
[000:48:48;517] THEN HIS WIFE BEGAN TO
[000:48:48;517] EXPERIMENT WITH LOW-FAT RECIPES.
[000:48:53;189] THE FRIDGE WAS STOCKED
[000:48:53;189] WITH VEGETABLES AND FRUIT JUICE.
[000:48:57;894] THE STANFORD MESSAGE
[000:48:57;894] WAS INESCAPABLE.
[000:49:04;232] THE HEART WAS ALWAYS THERE.
[000:49:06;101] AND YOU WOULD SEE THAT LOGO
[000:49:08;003] ON TELEVISION
[000:49:08;003] AND IN THE NEWSPAPERS
[000:49:10;406] AND YOU STARTED TO RELATE TO IT.
[000:49:12;641] SUBLIMINALLY, IT MUST HAVE BEEN
[000:49:12;641] DOING SOMETHING TO ME.
[000:49:16;377] I STOPPED EATING ICE CREAM.
[000:49:18;713] I SUBSTITUTED POPCORN.
[000:49:20;648] I'M A BEER DRINKER.
[000:49:21;982] I CONTINUE TO DRINK BEER,
[000:49:21;982] HOPEFULLY IN MODERATION.
[000:49:25;186] IN THE PAPER
[000:49:25;186] THERE WERERTICLES...
[000:49:27;855] AND I WAS PART OF IT.
[000:49:29;524] AND I WOULD TELL MY FRIENDS,
[000:49:29;524] AND THEY THOUGHT IT WAS NEAT.
[000:49:33;960] AND EACH YEAR, AS IT WENT ON
[000:49:36;196] I SAW PROGRESS IN MY WEIGHT LOSS
[000:49:38;498] AND I NEVER KILLED MYSELF
[000:49:38;498] OR ANYTHING.
[000:49:41;201] Grey:
[000:49:41;201] BEFORE HE KNEW IT,
[000:49:41;201] BOB HAD LOST 20 POUNDS.
[000:49:45;205] MONTEREY ATTORNEY
[000:49:45;205] BOB BEBERMEYER
[000:49:47;474] CYCLES THE THREE MILES
[000:49:47;474] BETWEEN OFFICE AND HOME.
[000:49:50;743] THAT'S IN ADDITION TO THE
[000:49:50;743] EIGHT MILES HE RUNS EVERY DAY.
[000:49:56;549] HE WAS SHOCKED TO FIND
[000:49:56;549] HIS CHOLESTEROL WAS HIGH.
[000:50:01;554] I WAS LABORING
[000:50:01;554] UNDER THE IMPRESSION
[000:50:03;823] THAT IF I HAD A VIGOROUS
[000:50:03;823] EXERCISE PROGRAM
[000:50:06;492] THAT THIS WOULD ESSENTIALLY
[000:50:06;492] SOLVE ALL ILLS
[000:50:09;194] THAT I WOULD HAVE, HEALTH-WISE;
[000:50:11;196] THAT THAT WAS
[000:50:11;196] ESSENTIALLY AN END-ALL.
[000:50:13;599] 
[000:50:13;599] I FOUND OUT THAT THE EXERCISE
[000:50:13;599] PROGRAM ALONE WAS A COMPONENT
[000:50:17;470] BUT IT CERTAINLY
[000:50:17;470] WASN'T THE ULTIMATE.
[000:50:19;872] YOU ARE WHAT YOU EAT, SO
[000:50:19;872] THE TWO NEED TO WORK TOGETHER.
[000:50:23;842] Grey:
[000:50:23;842] A GOURMET COOK, LINDA BEBERMEYER
[000:50:23;842] PUT THE PRIME RIB ON HOLD.
[000:50:29;247] NOW BOB'S CHOLESTEROL IS LOW.
[000:50:32;617] MORE VEGETABLES, TOFU
[000:50:34;952] AND LESS MEAT
[000:50:34;952] HAVE MADE A HEALTHY DIFFERENCE.
[000:50:40;457] THE BEBERMEYERS ARE NOT UNIQUE.
[000:50:44;628] LIFESTYLE CHANGES MADE BY THE
[000:50:44;628] PEOPLE OF MONTEREY AND SALINAS
[000:50:49;266] WILL PREVENT 800 HEART ATTACKS
[000:50:49;266] OVER THE NEXT DECADE.
[000:50:53;236] WHAT WE'RE ALL AFTER IS
[000:50:54;771] THAT WE SHOULD BE ALLOWED
[000:50:54;771] TO LIVE OUR ALLOTTED LIFE-SPAN
[000:50:58;341] IN PEACE, FREEDOM AND DIGNITY,
[000:50:58;341] AND IN GOOD HEALTH
[000:51:01;544] AND NOT AS CRIPPLES, AND NOT
[000:51:01;544] HAVING PREVENTABLE DISEASE.
[000:51:05;248] THAT'S WHAT WE ALL WANT.
[000:51:06;883] NOW, A LOT OF THAT
[000:51:06;883] IS WITHIN OUR REACH.
[000:51:09;485] WE HAVE TO BE
[000:51:09;485] OPTIMISTIC ABOUT IT.
[000:51:11;853] SO WHAT WE'RE TALKING ABOUT
[000:51:11;853] IS MORE PEOPLE
[000:51:14;756] WHO ARE FREE OF DISEASE
[000:51:14;756] AND DISABILITY
[000:51:17;393] FOR A LONGER PORTION
[000:51:17;393] OF THEIR LIFE-SPAN.
[000:51:20;095] Grey:
[000:51:20;095] MANY OF THE PROGRAMS CREATED BY
[000:51:20;095] STANFORD CONTINUE TO BE POPULAR.
[000:51:26;968] ...HOW MUCH FAT,
[000:51:26;968] CARBOHYDRATES...
[000:51:29;103] Grey:
[000:51:29;103] AT A MONTEREY SCHOOL
[000:51:30;704] 
[000:51:30;704] INSTRUCTOR MICHELLE BULL
[000:51:30;704] TEACHES FIFTH-GRADERS
[000:51:33;574] HOW TO READ A FOOD LABEL.
[000:51:35;410] Student:
[000:51:35;410] INGREDIENTS ARE RIGHT HERE.
[000:51:37;979] SALT, IRON--
[000:51:37;979] THERE'S NO IRON--
[000:51:37;979] CALCIUM...
[000:51:44;818] Bull:
[000:51:44;818] AND YOU'RE ALSO GETTING 25% OF
[000:51:44;818] THE PROTEIN YOU NEED EACH DAY.
[000:51:49;923] SO IT GIVES YOU
[000:51:49;923] TWO DIFFERENT READINGS.
[000:51:55;329] Student:
[000:51:55;329] VITAMINS...
[000:51:56;763] SALT-- THAT'S NOT GOOD.
[000:52:01;633] WOW! THIS ONE'S TOTALLY GOOD!
[000:52:05;137] IT'S ALREADY
[000:52:05;137] JUNK FOOD.
[000:52:08;240] WHAT MAKES IT A JUNK FOOD?
[000:52:10;009] IT HAS LOTS OF SALT
[000:52:10;009] AND FAKE CHEESE AND FAT.
[000:52:13;012] Grey:
[000:52:13;012] AN OUNCE OF PREVENTION
[000:52:13;012] IS WORTH A POUND OF CURE.
[000:52:18;283] THE STANFORD PROGRAM
[000:52:19;884] AT A COST OF LESS THAN
[000:52:19;884] FOUR DOLLARS PER PERSON PER YEAR
[000:52:24;222] PROVES WE CAN'T AFFORD
[000:52:24;222] NOT TO EAT RIGHT.
[000:52:27;692] THESE CHILDREN ARE PART
[000:52:27;692] OF A HEALTH REVOLUTION
[000:52:31;695] THAT IS SWEEPING AMERICA.
[000:52:37;067] THE WINDS OF CHANGE HAVE
[000:52:37;067] REACHED A REVERED INSTITUTION
[000:52:40;837] ON THE HUDSON RIVER
[000:52:40;837] IN UPSTATE NEW YORK.
[000:52:43;640] FOR NEARLY HALF A CENTURY, THE
[000:52:43;640] CULINARY INSTITUTE OF AMERICA
[000:52:48;711] HAS TRAINED SOME
[000:52:48;711] OF THE WORLD'S FINEST CHEFS.
[000:52:52;548] SEE THE TWO THUMBS?
[000:52:52;548] THEY'RE LOVERS.
[000:52:55;151] SO YOU WANT TO GO
[000:52:55;151] INTO THE INSIDE
[000:52:57;420] AND THE TWO THUMBS
[000:52:57;420] SNEAK A LITTLE KISS.
[000:53:01;424] SO WE KEEP STIRRING
[000:53:01;424] UNTIL THE CHOCOLATE IS COOL.
[000:53:05;327] FROM THE DOUBLE BOILER,
[000:53:05;327] ADD A PIECE OF CHOCOLATE
[000:53:08;530] AND TEMPER IT.
[000:53:09;931] BRING THE TEMPERATURE
[000:53:09;931] TO WHAT DEGREE?
[000:53:15;937] Grey:
[000:53:15;937] IN THE WORLD OF GASTRONOMY,
[000:53:15;937] NO FOOD IS ENEMY;
[000:53:20;241] NO BUTTER TOO RICH,
[000:53:20;241] NO SUGAR TOO SWEET
[000:53:25;346] NO FORBIDDEN FRUIT.
[000:53:29;717] THE CULINARY ARTS
[000:53:29;717] HAVE BEEN COMPARED TO MUSIC.
[000:53:36;256] THE ROLE OF THE CHEF
[000:53:36;256] IS TO ORCHESTRATE
[000:53:41;028] WITH PERFECT TIMING
[000:53:41;028] AND PROPORTION
[000:53:43;630] A MEDLEY OF TASTE AND TEXTURE.
[000:53:50;703] NUTRITIONIST CATHERINE POWERS
[000:53:52;872] TEACHES TOMORROW'S CHEFS
[000:53:52;872] A NEW TUNE.
[000:53:55;575] Powers:
[000:53:55;575] WHAT DO YOU SAY
[000:53:55;575] WE SAUTE THIS CHICKEN BREAST?
[000:53:59;078] LET'S SEE WHAT BUTTER DOES.
[000:54:00;913] SO LET'S TYPE IN "BUTTER":
[000:54:02;582] B-U-T-T-E-R.
[000:54:05;150] Grey:
[000:54:05;150] IN 1989, THE INSTITUTE
[000:54:05;150] OPENED A NUTRITION CENTER.
[000:54:10;922] COMPUTER SYSTEMS HELP STUDENTS
[000:54:10;922] ANALYZE RECIPES FOR NUTRIENTS.
[000:54:15;494] Powers:
[000:54:15;494] THE OLIVE OIL HAS
[000:54:15;494] ABOUT 100 MORE CALORIES
[000:54:18;997] PER HUNDRED GRAMS
[000:54:18;997] THAN THE BUTTER.
[000:54:21;499] NOW IF WE LOOK AT THAT,
[000:54:21;499] TIMOTHY, WE SEE
[000:54:24;635] THAT THE OLIVE OIL, IN FACT, HAS
[000:54:24;635] ZERO MILLIGRAMS OF CHOLESTEROL
[000:54:30;208] AND THE BUTTER HAS 222.
[000:54:32;577] I WOULD SUGGEST HERE
[000:54:32;577] THAT WE USE THE OLIVE OIL.
[000:54:36;380] Grey:
[000:54:36;380] CHEF JONATHON ZEARFOSS
[000:54:36;380] BRINGS NUTRITION TO THE KITCHEN.
[000:54:42;452] HE SUPERVISES ADVANCED STUDENTS
[000:54:45;889] IN AN ON-CAMPUS,
[000:54:45;889] WORKING RESTAURANT.
[000:54:49;927] IF WE OIL THE GRILL
[000:54:51;294] WE DON'T HAVE TO PUT
[000:54:51;294] ANY OIL IN THE MEAT
[000:54:54;196] WHICH WOULD PUT
[000:54:54;196] A LOT OF FAT IN IT.
[000:54:56;866] Grey:
[000:54:56;866] BROILING, POACHING
[000:54:56;866] AND LIGHT SAUTEING
[000:55:00;302] HELP MAKE LOW-FAT MEALS THAT
[000:55:00;302] TOTAL LESS THAN 1,000 CALORIES.
[000:55:05;708] THE WORK IS A LITTLE BIT HARDER
[000:55:07;944] TO MAKE THIS CUISINE LIVE UP
[000:55:07;944] TO PEOPLE'S EXPECTATIONS
[000:55:11;680] IN TERMS OF TASTE
[000:55:12;914] BUT IT'S ONLY LIMITED
[000:55:12;914] BY OUR IMAGINATIONS.
[000:55:18;086] Grey:
[000:55:18;086] BAKED SEA BASS WITH GRILLED
[000:55:18;086] VEGETABLES, 380 CALORIES.
[000:55:24;325] COUNTRY TURKEY WITH WILD RICE,
[000:55:24;325] 415 CALORIES.
[000:55:32;833] FOREST MUSHROOM PARFAIT,
[000:55:32;833] 104 CALORIES.
[000:55:39;040] CHOCOLATE YOGURT MOUSSE
[000:55:39;040] IN APRICOT SAUCE.
[000:55:43;677] HARD TO BELIEVE IT'S ONLY
[000:55:43;677] 165 CALORIES, ISN'T IT?
[000:55:47;380] YOU BET IT'S
[000:55:47;380] HARD TO BELIEVE.
[000:55:55;521] Grey:
[000:55:55;521] THE DINERS AT THE CULINARY
[000:55:55;521] INSTITUTE CONFIRM THE NEWS:
[000:56:00;059] FOOD THAT'S GOOD FOR US
[000:56:00;059] CAN TASTE GOOD, TOO.
[000:56:10;002] IF WE ARE WHAT WE EAT,
[000:56:10;002] SHOULDN'T WE EAT WELL?
[000:56:18;710] A TOAST TO A TASTE OF HEALTH.
[000:56:22;247] Captioned by
[000:56:22;247] The Caption Center
[000:56:22;247] WGBH Educational Foundation
[000:57:22;936] THE INFINITE VOYAGE
[000:57:22;936] IS MADE POSSIBLE
[000:57:25;172] BY A GRANT FROM DIGITAL
[000:57:25;172] EQUIPMENT CORPORATION
[000:57:27;908] THROUGH ITS DIGITAL
[000:57:27;908] DISCOVERY SERIES.
[000:57:30;244] CELEBRATING THE ARTS,
[000:57:30;244] SCIENCES AND HUMANITIES
[000:57:32;913] DIGITAL AND ITS EMPLOYEES
[000:57:32;913] INVITE YOU TO JOIN WITH THEM
[000:57:35;983] IN SUPPORTING PUBLIC TELEVISION.