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In this video, we will explore some of the most dangerous foods that you can encounter in other countries. Some of these foods are so risky that they can cause serious illness or even death if not prepared properly. Are you ready to find out what they are? Let's get started!
#brightside #brightsideglobal
TIMESTAMPS:
0:01 Fugu fish
02:39 Cyanide in berries and fruits
10:20 How long does it take for germs to jump on your food
19:14 Humans are not on the top of food chain
This video is made for entertainment purposes. We do not make any warranties about the completeness, safety and reliability. Any action you take upon the information in this video is strictly at your own risk, and we will not be liable for any damages or losses. It is the viewer's responsibility to use judgement, care and precaution if you plan to replicate.
#brightside #brightsideglobal
TIMESTAMPS:
0:01 Fugu fish
02:39 Cyanide in berries and fruits
10:20 How long does it take for germs to jump on your food
19:14 Humans are not on the top of food chain
This video is made for entertainment purposes. We do not make any warranties about the completeness, safety and reliability. Any action you take upon the information in this video is strictly at your own risk, and we will not be liable for any damages or losses. It is the viewer's responsibility to use judgement, care and precaution if you plan to replicate.
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FunTranscript
00:02And now, for some risky restaurant business.
00:06Pufferfish is a Japanese delicacy and something akin to Russian roulette in the world of food.
00:12Its highly poisonous flesh contains tetrodotoxin, which is 1,200 times more toxic than cyanide.
00:20Yum!
00:21Normally, people can't stay alive if they eat this fish,
00:24yet Japanese chefs are trained to remove the poisonous parts for the $200 delicacy named fugu.
00:32That's pricey.
00:34It's almost completely banned in the US.
00:36There are only a few authorized places that sell it.
00:40Can I say people are dying to get it?
00:43I can't?
00:44Okay, so I won't.
00:46Another food banned in the US is Kazumarzu, which is rotten cheese in Italian.
00:52If you ever feel like trying it, head to Sardinia, Italy.
00:56Basically, it's some sheep milk cheese.
00:58Special flies are allowed to leave eggs in it that are left in the cheese for 40 days.
01:04This delicacy has some live maggots that take care of decomposing the cheese,
01:09giving it that mmmm distinctive texture and spicy flavor.
01:13It's banned in the US for sanitary reasons.
01:16You think?
01:18Unlike soft and creamy Kazumarzu,
01:21Kherpi is known to be the world's hardest cheese.
01:24Just like any regular cheese, it's made from milk.
01:28Its main difference is that it stays fresh for up to 20 years.
01:32The milk is quite special, too.
01:34The cows, which are actually a crust between cows and yaks,
01:38eat a variety of mountain herbs.
01:41Cheese made from this savory milk has unique flavor.
01:45National Jamaican fruit, aki, has a unique taste.
01:49It's quite mild, its texture is buttery and creamy,
01:52and it tastes just like scrambled eggs.
01:55It's safe to eat aki only as long as it's fully ripe.
01:58Beware, though!
02:00The only edible part is the white creamy flesh itself.
02:03Toxic pink flesh and black seeds are a total uh-uh.
02:07One of the traditional Jamaican dishes with this fruit is called aki and saltfish.
02:13Well, at least it's codfish, not pufferfish.
02:17Another thing that should be 100% ripe in order to be safe is elderberry.
02:22These berries are quite famous, though.
02:25You can find them in pies, syrups, teas, jams, you name it.
02:29Process these berries properly, though, since they contain cyanide.
02:33But fully ripe and cooked berries aren't dangerous.
02:36That's good to know.
02:38Actually, almost all the pits and stones contain cyanide.
02:43Your favorite cherries have it, too.
02:45The amount is small and isn't likely to cause any harm.
02:48But still, try not to swallow them.
02:51Same with peaches, plums, and apricots.
02:53Just don't chew on them for too long.
02:56Now, if you're a fan of seafood, you probably want to try some sanakji.
03:01It's some seasoned baby octopus tentacles.
03:04Well, the problem is that these are still alive.
03:08Those who have never tried this Korean dish claim the tentacles can still move on the plate
03:13and can stick to the inner part of your mouth since the suction function is maintained.
03:19Suction function, suction function.
03:22Meanwhile, another fun food fact.
03:24Greenland sharks don't have any urinary tract.
03:28And all the waste they produced is basically filtered through flesh and skin.
03:33So their flesh is toxic.
03:35Sounds like a good reason not to eat them.
03:37But not in Iceland.
03:39Nope.
03:39Håkarål, which is processed shark meat, is first hung to dry for 3-5 months.
03:45In the end, you get something like ammonia-smelling fermented fish,
03:50with a jelly texture that reminds of wet bread.
03:52Mmm-mm.
03:55Cassava is a poisonous tropical root of two types.
03:59The sweet variation does contain some cyanide,
04:02but it's enough to cook it to reduce the toxic content to a safe level.
04:07To get rid of all the toxins in bitter cassava,
04:10it's necessary to grate the root, then soak it, and finally cook properly to make it edible.
04:16This root is very starchy, and its flavor is really subtle.
04:20Cassava can be used just like potatoes.
04:23Mashed, boiled, or fried.
04:25And I'd like a side of cassava, please.
04:28And hold the cyanide.
04:31Rhubarb doesn't seem to fit in this list of notorious dishes, but it actually has its downsides.
04:37Its leaves are super toxic, containing oxalic acid, and should never, ever be used for cooking, baking, or whatever you
04:44want to do.
04:45If you ever try to eat one, the least serious consequences are a burning sensation all over the mouth, nausea,
04:52and breathing problems.
04:54If you live in the States and you're under 47, chances are you've never tried haggis, since it was banned
05:01almost a half a century ago.
05:03This Scottish pudding is made of a full range of sheep's inner parts.
05:08We'll spare you the details.
05:10Plus, some oatmeal, a lot of minced onions, suet, just don't ask, and some broth.
05:16It's quite crumbly and coarse, and it's also spicy.
05:19It's usually served with mashed potatoes or mashed turnip on the side.
05:23Well, at least it's not mashed cassava.
05:27By the way, potatoes aren't that harmless either.
05:30It all depends on whether they're ripe or not.
05:32So-called green potatoes are full of toxins, and potato sprouts contain solanine, which is quite toxic.
05:40Same with green almonds and cashews that are full of cyanide if not ripe enough.
05:45Luckily, the nuts we get at the supermarkets are well-processed, which means they're completely safe.
05:50Whew!
05:52There's one bistro in Bangkok where they've been cooking the same beef and noodle soup for 45 years.
05:58Literally, the same.
06:00It's been simmering for over four decades.
06:02The broth has never been thrown away.
06:05It's always kept overnight for the next day's soup.
06:08They never wash the pan to keep the unique flavor.
06:10There's a massive grease rim around that huge pan, formed as a result of 45 years' non-stop simmering spillovers.
06:19Please, be my guest!
06:22Chinese century eggs aren't white and yellow.
06:25They're black and gray when you peel them.
06:27And the outside color is brownish-green.
06:29To cook this savory Chinese delicacy, all you need is some tea, quick lime, salt, wood ashes, and some water
06:38to mix it all together.
06:40Dip the raw eggs in this paste and roll them in rice husks so they won't stick to each other.
06:45Let it sit for 100 years.
06:48Nah, just kidding.
06:4910 days are enough when it's hot.
06:51For colder weather, it may take up to 30 days.
06:55Hey, don't go.
06:56It gets better.
06:57Bird droppings seem no delicacy, but in Greenland, there's a local dish actually based on them.
07:03It's called arumat, says here, and is made of ptarmigan droppings.
07:08Mmm.
07:09They collect them in winter and, when they're dry, and cook them together with some rancid sea oil and some
07:15sea meat.
07:16The droppings cooked this way taste somewhat like gorgonzola.
07:20Um, check, please.
07:22Surprisingly, harmless tuna can be pretty dangerous.
07:25Big fish live a long life in the ocean.
07:28The problem is, the mercury level in oceans has significantly risen over the last several decades,
07:34and the fish absorb it into their flesh.
07:36If you eat a lot of tuna, or any other big ocean fish, you risk mercury toxicity.
07:42It's not that you should stop eating it, just monitor the weekly consumption.
07:47As for tuna, their eyeballs are quite a popular delicacy in China and Japan.
07:53Tuna eyeballs need to be boiled before eating, thank goodness.
07:57And some seasoning is required, too.
07:59If you nail it, you'll have a delicacy that tastes like squid and stares back at you.
08:05Hey, on the good side, it costs less than a dollar.
08:09Red kidney beans are actually somewhat poisonous, too.
08:12You might have never noticed or even known that, but it's because we eat all of them well-processed.
08:18Cooked and baked beans expose no danger, while the raw kidney beans have a toxic protein in them.
08:24In order to get rid of it, you gotta first soak them well, preferably overnight, and change the water before
08:30boiling.
08:31When they're soft, they're nothing but a great source of non-toxic proteins and other nutrients.
08:38In Cambodia, you can try a crunchy, crispy snack that tastes a bit like crab.
08:44It's deep-fried and seasoned.
08:46The main ingredient is a tarantula.
08:49Now, this doesn't quite sound like a lunch.
08:52Now, this soup, whose name I won't even try to pronounce, is definitely scrumptious.
08:57The taste is sharp yet delicate, and it tastes just like shrimps.
09:01Well, this traditional Laotian dish sounds really cool, until you realize it's made of ant eggs.
09:09To give it a bit of sourness, they also tend to add a few tiny ants.
09:14In Mexico, you don't throw away corn kernels turned black because they're rotten.
09:19You keep them as a culinary specialty called, um, this name.
09:24Fungus all over the kernel gives it that earthy, woody smell.
09:28Mmm, mmm.
09:29Getting hungry?
09:31Some dishes just need the decoration, especially cakes and pies.
09:36In England, there's a pie called stargazing.
09:39The name speaks for itself.
09:41The sardines, accompanied by potatoes and eggs, peek out of the pie crust and stare at the skies.
09:48Sometimes these are the tails that point at the skies, though.
09:52Tea mushroom is another weird thing they drink in East Europe together with sour, milk-based drinks.
09:58It's basically some fermented black or green tea.
10:01It's made by adding a whole culture of bacteria – they're not consumed, they just ferment the drink – to
10:07sweetened tea, where sugar acts like yeast.
10:10Add juice, spice, or whatever you want to taste.
10:14Well, I've had about enough of this.
10:16Think I'm gonna barf.
10:18Bye for now.
10:19Wow, it's lunchtime.
10:20You choose a delicious-looking piece of chicken, but, oh no, it ends up on the floor instead of your
10:26mouth.
10:27You quickly pick it up and eat it anyway.
10:29Because there is the five-second rule, you know.
10:32The bad bacteria simply won't have enough time to hop on your food off the floor if you're fat enough.
10:38But is it real, or is it just an urban legend?
10:42Some folks like to credit the famous Genghis Khan, the founder and ruler of the Mongol Empire, for the whole
10:48thing.
10:49According to the tale, if food fell on the floor at banquets, it was fair game as long as Khan
10:55said so.
10:55His food was supposedly so special that it was good for anyone, no matter where it landed.
11:01Back in the day, people didn't know much about those pesky microorganisms and how they could make a sip.
11:07So, eating dropped food wasn't really considered taboo.
11:11They figured if they wiped off the visible dirt, it was good to go.
11:15And that's how the Khan rule came to be.
11:17Hey, maybe they just had outstanding immune systems.
11:21Meanwhile, let's fast forward to the queen of culinary TV herself, Julia Child.
11:27As she whipped up mouth-watering meals on her show, The French Chef, some viewers claimed they saw her drop
11:34lamb, chicken, or even a turkey on the floor.
11:37But in reality, it was a potato pancake that landed on the stovetop, not the floor.
11:42In the spirit of having some fun in the kitchen, Julia famously said,
11:47But you can always pick it up, and if you are alone in the kitchen, who is going to see?
11:52And just like that, the misremembered story became part of popular culture.
11:57In real life, when your food hits the floor, it's like a bacteria magnet.
12:02That chicken piece is bound to pick up some unwanted microbial hitchhikers.
12:07You just can't give your fallen lunch a quick sanitizing session like you would with your hands.
12:12As for the five-second rule, it's not all so simple.
12:16Some foods may have a better chance of survival after taking a tumble.
12:19Researchers from Rutgers University discovered that moisture, surface type, and contact time all play a role in the degree of
12:28cross-contamination.
12:29Foods with high moisture levels, like juicy watermelon, are the biggest culprits for contamination.
12:35That means they attract more bacteria than any other food tested.
12:40And not all environments and surfaces are created equal.
12:43Carpet had a low transfer rate in the experiment.
12:47Stainless steel and wood had higher transfer rates.
12:49In a different study, researchers swabbed the floors around the University of Illinois in the lab, hall, dormitory, and cafeteria
12:58to see how many organisms they could find.
13:01They were surprised to see very few microorganisms.
13:04It was probably because most malicious bacteria, like salmonella, listeria, or E. coli, can't survive without moisture, and the floors
13:14were all dry.
13:15But even on dry, sterile surfaces, germs relocated onto cookies and gummy bears in less than 5 seconds.
13:22For some foods, it takes less than 1 second for the transfer to begin.
13:26So, the 5 second rule doesn't really rule, after all.
13:30It's more of an urban legend and a psychological trick your mind plays on you.
13:35Experimental psychologists explain that when it comes to decision-making, we humans don't always go through a rigorous risk-benefit
13:43analysis.
13:44Nah, we rely on our brain's trusty sidekicks, called horroristics.
13:48These little shortcuts help us make lightning-fast decisions based on whatever info we've got at hand.
13:54Sometimes, these shortcuts can lead us in the wrong direction, though, like in the case of germs.
14:00Those are invisible little troublemakers, and food is real and valuable.
14:04So, when you drop a precious piece of food on the floor, say, a yellow peanut M&M,
14:10your brain goes like, hey, I can't see any germs, so it must be safe to snatch it up.
14:16Not every floor snack will make you sick, but it also depends on you.
14:21Our immune systems, especially in the very young and the very old, can be a bit more fragile and vulnerable.
14:27So, it's crucial not to pass on this questionable habit to the little ones.
14:32Remember, they're always watching!
14:34Another popular food-related myth is that carbs are always bad for you.
14:40In reality, some carbs are pretty important because they're converted into fuel for our bodies.
14:46You can find those complex carbs, as they're called, in plant-based foods.
14:50They're the ones that keep our digestive system happy and our metabolism in check.
14:55The real villains are the simple carbs.
14:58Manufacturers add them to processed foods, like starches and sugars.
15:02When we gobble them up, they quickly turn into blood sugar, causing all sorts of havoc.
15:08Think sudden spikes, feeling hungry again in no time, and some more serious consequences for your health.
15:14The good carbs come packed with nutritional goodies, like fiber and bran,
15:18which makes them digest slower and release glucose gradually.
15:22To make smarter carb choices, try going for whole-grain bread alternatives and swap soda for sparkling water.
15:29You can also try the plate method.
15:32Fill half your plate with fiber-rich, starch-free veggies.
15:36Reserve a quarter for starchy delights, like potatoes or a fruity treat.
15:40And the last quarter is for proteins.
15:42Fish, poultry, beans, nuts, eggs, and lentils should become your new dietary besties.
15:49Now, frozen or canned fruits and veggies aren't useless like the rumor has it.
15:53Studies have shown that frozen, dried, juiced, or canned plant-based foods can be just as nutritious as their fresh
16:01counterparts.
16:02You just need to keep an eye out for any sneaky added ingredients like sugars, saturated fats, or sodium.
16:09High temperatures during the canning process can cause some vitamins, like C and B, to take a hit.
16:15But those vitamins can be a bit sensitive to heat and air in general, so they might leave even during
16:21regular cooking and storage at home.
16:23Some canned foods, like tomatoes and corn, actually release more antioxidants when they're heated up.
16:31Now, have you ever tried adding celery to your diet just because eating it is supposed to burn more calories
16:37than you take in?
16:39Experts say that negative-calorie foods are nothing more than a fantastical idea.
16:44Sure, the process of munching and digesting celery burns a few calories, but not a significant amount.
16:51There may be around 10 calories in a hefty celery stick, but the body only uses one-fifth of that
16:57to process it, so it's still a calorie-plus situation.
17:01Plus, you'll unlikely survive just on celery, and it's often a gateway to more yummy foods like cream cheese or
17:08peanut butter.
17:09Hey, tell me about it.
17:10Meanwhile, high-fiber, water-dense fruits and veggies, like celery, can indeed have value as weight-loss allies.
17:17They fill up your stomach and increase satiety, preventing you from gorging on more calories later.
17:23But they won't magically burn off the calories you've already consumed.
17:28Some people claim that certain foods or beverages make your body work harder.
17:32For example, your body needs to warm up cold water to a toasty 98 degrees Fahrenheit.
17:38But there's no solid research to support the idea that cold-water drinkers burn significantly more calories.
17:45Maybe a measly 5 calories if you're lucky.
17:48Caffeine, guanine, taurine, and green tea extracts have been touted for their metabolism-boosting properties.
17:55But again, we're talking about a tiny boost that could potentially result in losing around 10 pounds over a year.
18:03So, looks like the best way to keep your calories under control is to consume fewer of them than you
18:09burn through exercise, not just digestion.
18:13Carbonated water isn't any worse than its still version.
18:16When carbon dioxide and water get together, they chemically react to create a weak acid called carbonic acid.
18:23It tickles the same nerve receptors in your mouth as mustard.
18:27That's why you get that delightful and prickly sensation.
18:30Although carbonated water is a bit acidic, drinking it won't make your entire body acidic.
18:35Your kidneys and lungs step in to remove any excess carbon dioxide from your system.
18:41And it's not terrible for your tooth enamel.
18:44One study found that sparkling mineral water had only a slight impact on enamel compared to still water.
18:50It was a whopping 100 times less damaging than a sugary soft drink.
18:55So, keep your bubbly drink sugar-free, and you should be safe and healthy.
19:04A picture of the food chain is this huge dinner table, where every critter has its place.
19:09The problem is, they're also available for grabs on the menu.
19:13We've got all sorts of living beings out there, from teensy-weensy algae to enormous blue whales,
19:19and they all have one thing in common.
19:21They need food to survive.
19:23The way every creature manages to survive is because of this never-ending movement of nutrients in nature.
19:29Take the grass we walk on.
19:31It's like a self-sufficient chef who cooks up its own meals using sunlight.
19:35Then along comes a rabbit, the ultimate grass connoisseur, and gobbles it up.
19:40A cunning fox might be right up the corner, sneaks in, and chows down on the rabbit.
19:45Now, when the fox meets its unfortunate demise, it becomes a feast for bacteria.
19:51These little critters are like the cleanup crew, breaking down the leftovers and turning it into nutrients for the soil,
19:57which, you guessed it, feeds the grass.
20:00Of course, in this foodie paradise, there's plenty of variety.
20:04Grass isn't just for rabbits, and rabbits have more options than just grass.
20:08Foxes, being the adventurous eaters they are, can savor a wide array of animals and plants.
20:14And here's the kicker.
20:15Each of these quirky characters can be part of multiple food chains.
20:19All these interconnected and overlapping food chains create a wacky food web where everyone's connected by their appetites.
20:25So, are humans the big shots in the food chain?
20:28That might be your first guess, but it's a bit more complicated than that.
20:31You see, there are some mighty creatures out there, like lions, gray wolves, and great white sharks.
20:37They're top-notch predators, for sure.
20:39They chow down on meat all day long.
20:41And apart from a few rare exceptions, they don't have to worry about becoming somebody else's dinner.
20:46Except when it comes to us humans.
20:48So, if we're able to take down these top predators, does that mean we're sitting pretty at the top of
20:53the food chain?
20:55Well, it all depends on how you define the word predator.
20:57Are you talking about taking down other animals simply for a good meal?
21:00Well, and are we considering ancient cavemen or just modern-day folks?
21:04Our eating habits used to rely way more on meat consumption, especially in ancient times.
21:09But it may not be applicable today.
21:12Now, in the world of ecology, which is all about studying how living things interact with each other and their
21:18environment,
21:19our position in the food chain isn't determined by who might eat us or who we might eat.
21:25Nope.
21:26It's all about what we choose to chow down on.
21:28So, if we were to look simply at our eating habits, then the answer is a resounding no.
21:32No, we humans don't make the cut as top predators because we don't devour everything we bring down.
21:40Based on this, some science wizards decided to figure out where exactly humans fit in the food chain, which they
21:47call the trophic level.
21:49Scientists usually assign trophic levels on a scale of 1 to 5.
21:53Plants, because they use the basic sunlight for energy.
21:56Start at level 1, while herbivores claim level 2.
22:00Then we've got the third level gang, which dines solely on herbivores, and the fourth level crew, who feast on
22:07level 3 carnivores.
22:08And the pattern continues.
22:11As for omnivores like us, we get our trophic level score by averaging out the levels of what we gobble
22:17up, plus 1.
22:19So, if you're munching on 50% plants and 50% herbivores, you're a level 2.5 omnivore, my friend.
22:28So, armed with this data, scientists went to work.
22:32They analyzed our food consumption worldwide, and assigned a trophic level to each tasty treat we enjoy.
22:39According to their study, which they published a decade ago, they found that on average, 80% of our daily
22:45calories come from plants, and the remaining 20% comes from meat and fish.
22:50So, on the trophic level scale, we land at a not-so-impressive 2.21.
22:55That lands us comfortably somewhere between anchovies and pigs.
22:59The whole subject gets a bit more complex once you start traveling.
23:02That's because our trophic levels vary across the globe.
23:06For instance, in Burundi, plants make up a whopping 96.7% of the local diet, giving the folks there
23:13a trophic level of 2.04.
23:16On the flip side, in Iceland, where meat makes up around half of the diet, the trophic level shoots up
23:22to 2.57.
23:27Now, let's not kid ourselves.
23:29We humans pose a bigger threat to other animals than anchovies and pigs ever could.
23:33It's no wonder other scientists argue that we're like super predators.
23:37They cooked up this term to describe how fast we wipe out other species.
23:41In fact, a bunch of scientists from Canada published a report in 2015, where they compared the hunting and fishing
23:48activities of humans with those of other land and sea predators.
23:51And guess what they found?
23:53Humans were wiping out adult prey at rates up to 14 times higher than those other predators.
23:59Speaking of meals you can find in the wild, scientists used to believe that jellyfish didn't really carry their weight
24:04in the ecosystem.
24:06That's because it was thought they're not really as nutritious as other marine animals.
24:09Turns out, those gelatinous creatures are more than just wiggly, blobby things that float around aimlessly in our waters.
24:16They might just be like gingerbread houses for our fishy friends, offering both a tasty treat and a cozy home.
24:23For starters, jellyfish are now known to be epic landlords for fish.
24:27These delightful fishy residents use jellyfish as their personal bodyguards against bullies of the deep, protecting them from predators that
24:34lurk in the shadows.
24:36Talk about a VIP service.
24:38But that's not all.
24:39Jellyfish also serve up an all-you-can-eat buffet for these little swimmers, giving them the fuel they need.
24:45This newfound discovery is flipping the script on what we thought we knew about jellyfish.
24:49They used to have a bad rap, being labeled as fierce predators that gobble up fish eggs and larvae left
24:55and right.
24:56And guess what?
24:57It's not just some fishy business.
24:59Two-thirds of the fish species forming these unique partnerships with jellyfish are actually of commercial value.
25:05These are the big fish in the seafood industry that were once in dire straits, but are now making a
25:10triumphant comeback.
25:12The jellyfish revelations don't stop there.
25:14Brace yourselves for an evolutionary plot twist.
25:17It seems that jellyfish associations may have led to some species of fish deciding to relocate their homes.
25:23Imagine fish packing their bags and waving goodbye to open water habitats.
25:27Who knew jellyfish had the power to influence such life-altering decisions?
25:34This whole food chain theory might sound like all animals are rough and primitive, waiting patiently in the dark to
25:40snatch a representative of a weaker species.
25:42But it's not the case for all animals.
25:45Take koalas, for instance.
25:47They're like the fine dining connoisseurs of the animal kingdom.
25:50That's because instead of dining on just any old leaves, they have a discerning taste for the finest eucalyptus foliage.
25:58A koala can delicately munch away on pounds after pounds of eucalyptus leaves each day.
26:03But wait, not all eucalyptus leaves make the cut.
26:07These koalas meticulously select only around 12 out of a whopping 300 types of eucalyptus.
26:12It's as if they have a little leafy checklist in their furry paws.
26:17You know that nasty feeling when your tummy is angry after a large meal?
26:21Well, starfish have a unique approach to solving that problem, and it's quite the spectacle.
26:26These funky creatures have a knack for putting their stomachs on full display.
26:31That's right, starfish can casually stroll along the ocean floor, proudly flaunting its stomach outside its body.
26:39You see, when a starfish spots a delectable muscle using its trusty suckers, it decides it's time for a mouth
26:45-watering meal.
26:46But here's where things get wacky.
26:48Instead of keeping its stomach tucked away safely inside, as you'd expect, the starfish takes a bold leap and flips
26:54its stomach out to complete the digestion.
26:56Once the starfish's stomach engulfs the muscle, it releases a special cocktail of digestive juices.
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