@Alphasys Cancer is DNA-related disease (genes become evil and make cells that metastasize to any convenient and compatible body tissue). Fortunately, it would be quite unlikely that mutated broccoli DNA is compatible with human DNA, and even if it was, your digestive process would break down broccoli's chemical components. Cancer is not contagious because it is concealed within the unique genetic makeup of the mutated cells. Therefore, it is highly unlikely that broccoli will give you cancer.
i respect nottingham uni but when you do stuff like this, its beyond reason.
why on earth would you want to stress a vegtable, there are soo many things we do not understand fully like, ghost particles, how everything has an anti particle and things like, so common sense tells me when doing experiments like this to veg which we will digest, there must be some sort of sideffect that you guys overlook, or do not have the ability to see.
and personally i belive its things like this which increase
If you retard an indicator that a plant is no longer fresh, thus increasing it's apparent shelf life would it not be prudent to also track it's nutritional content?
The appearance of freshness does not necessarily reflect the healthiness of a food especially when it has been on the shelf for longer.
Although ultraviolet light can improve the nutritional content of mushrooms by producing vitamin D, so who knows?
In Europe there food is wasted so much that if it wasnt there would be enouf to feed Africa. The reason is food is eatable only a few days. Incrising the life of food will make it cheaper and less people will starve
What if we can find a way to make broccoli more sensitive to UV light? That way, we can just use the Sun's own UV rays without having to resort to artificial sources.
No, its just UV, plants live on UV rays to produce their energy and other useful chemicals. They are exploiting that property to increase shelf life, if I am correct.
If broccoli changes it's chemical composition when under stress, doesn't this also change its nutritional value? And are these "stress chemicals" safe to eat with this higher concentration? It's great if shelf-life can be prolonged, but I'd not like it that much if the taste changes and chemicals produced by the manor of conservation have carcinogenic properties or other downsides.
@Alphasys I agee that it isn't clear in the video if green color means a healthier broccoli. On the graph it appears that the color of the treated broccoli starts to yellow before going back to green. What does that mean? Maybe the green color doesn't indicate freshness anymore but something else? A tan?
@singlespies"I agee that it isn't clear in the video if green color means a healthier broccoli." From what he said the chemicals produced are antioxidants. And I believe that would mean that the green color isn't being replaced with anything but rather its not getting broken down as quickly. That graph looked like it showed the kind of miner fluctuations that you get in any experiment, if they aren't statistically significant they are just regarded as noise.
@Alphasys well obviously that's one thing they have to look at. but right now, the purpose of this research is to test a way to increase the shelf life of broccoli. in any case, i don't think eating these treated broccoli would be "unsafe". and really, how much broccoli does an average person eat in a year? if any unsafe chemicals were produced as a side effect of this treatment, i doubt it would accumulate enough in the body to cause harmful effects.
But I can't really imagine something like that happening. The reaction to UV is a natural reaction that will also happen to broccoli in the wild. Have you ever heard of broccoli becoming unpalatable (even more than it already is ;) ) or toxic because it got too much sun?
@slpk I know that he mentions vitamin C and phenolics. Vitamin C is always nice, but phenolics, even natural phenolics, can have carcinogenic properties. It's a generalizing name for a lot of compounds that contain a benzene ring. I'm not saying that broccoli treated this way is bad, but without more information (or at least an indication of how much more of these compounds are produced) we just don't know. It's at least something to consider carefully.
"They try to find a way to waste energy on broccoli in order to compensate for shortcomings in the distributionof the plant?"
Um no, the amount of energy used in irradiating something with UV is UTTERLY trivial. It's the equivalent of a couple fluorescent bulb's worth of power.
"Why not try to optimise shipping first."
Because that industry is very mature and the efficiency of shipping is already as fully maximized as it can get. The "well, just eat local!" thing is largely nonsense as well.
Optimizing shipping is harder than giving broccoli a longer shelf life, because it means changing the way many people do their jobs. People resist that, because they just say "it's good enough for me".
Why dont we release tons and tons of CFC's in the atmosphere, which will cause a hole in the Ozone so we get more UV rays and our vegies will last longer because they get more UV in the fields naturally.
what about a conveyor belt system which takes broccoli and moves it under a UV light and takes 10 minutes for 1 piece to go from the start to the finish of the UV section.
They try to find a way to waste energy on broccoli in order to compensate for shortcomings in the distributionof the plant?
Why not try to optimise shipping first. If you can distribute broccoli more evenly and more often to shops around the country you would not need to enhance its shelf life. And you wouldn't need to build new machines and save energy that way. Same goes for most foreign food.
Or buy local. People rather buy produce from Spain in the shop than fresh from the farmers market.
@2nd3rd1st Or try both. Science should never work in just one direction. Also optimising logistics is a completely different field of research and the effect described in the video would also help in countries where broccoli grows locally and might be applied to other foods as well.
@2nd3rd1st well they're scientists, their job, research and aims aren't economic and don't concern the logistics of shipping. i'm sure there are people qualified in such a subject working on it somewhere, but a food science channel isn't going to be where you find it,
@2nd3rd1st because optimizing how produce is shipped is not the scientist's job, that goes to whoever is marketing the produce. a scientist finds better ways to preserve the food to make it last longer, finds ways to grow food to make it more nutritious. and as for buying local, some products are just impossible to buy locally because they either don't grow in the region or the time is not right (e.g. winters). the best option in that case is to make them last longer to reach consumers.
@2nd3rd1st I think you might be missing a potential point or two. The extra shelf life will allow shipping to those whom could not get it at all or for those that have no proper fridge's. It will also be an important part in reducing waste food as it has more time to be purchased or eaten.
@WhichDoctor1 Good question but I don't know. That would be something to find out in order to optimise the process. I think too out-of-the-box about this. Where most people are concerned about fixing problems I'm more concerned about not creating them in the first place or fixing issues as close to the source as possible instead of at the far opposite end.
Prolonging foods shelf life can only be a temporary fix on the way to distribute food optimaly to those who need it with a minimum of waste.
@2nd3rd1st Commerce has existed for a long time. They probably got the shipping part as tight and efficient as they can. Of course, tons of food are wasted daily because of improper transport but I don't think the people responsable for that are the main targets of this research.
Also, not every market can supply its local demand.
I hope to see more of developments like this! I especially like the fact that this treatment not only increases the shelf life, but also the nutritional value of the product. Great video guys!
Burn it! Burn it with UV! I don't mind broccoli with a brown cap. I can go right into compost that way, where it belongs to (and take his brother cauliflower with him).
@insanic1 I was wondering the same things myself. But he said that the UV causes the broccoli to produce more antioxidants which are really good for your health...
@wildwolf111 well better tasteless than something like blue cheese which is the most disgusting thing on the planet IMO. Tomatoes taste like absolutely nothing to me, so i still can eat them in a sandwich ;)
@teavea10 I did, if you wanted to point out that bitter things taste different to all people - I agree. But why broccoli? Blue cheese or cauliflower is much more extreme than broccoli...
@Alphasys Hope that helps :) I'm not sure about the rest of your response, though. You're going to have to ask someone else...
ToriLiz521 2 weeks ago
@Alphasys Cancer is DNA-related disease (genes become evil and make cells that metastasize to any convenient and compatible body tissue). Fortunately, it would be quite unlikely that mutated broccoli DNA is compatible with human DNA, and even if it was, your digestive process would break down broccoli's chemical components. Cancer is not contagious because it is concealed within the unique genetic makeup of the mutated cells. Therefore, it is highly unlikely that broccoli will give you cancer.
ToriLiz521 2 weeks ago
Comment removed
sakkarugzo 2 months ago
@sakkarugzo That doesn't make sense lol
Level84 2 months ago
When he says "it got burnt" he laughed....
Maybe a little sadomasochistic to the veggies, eh? lol :)
ccronn 3 months ago
genetic engineering ftw, replace a couple of genes responsible for decomposition with duds, wallah bobs your uncle
Rannyfash 3 months ago
i respect nottingham uni but when you do stuff like this, its beyond reason.
why on earth would you want to stress a vegtable, there are soo many things we do not understand fully like, ghost particles, how everything has an anti particle and things like, so common sense tells me when doing experiments like this to veg which we will digest, there must be some sort of sideffect that you guys overlook, or do not have the ability to see.
and personally i belive its things like this which increase
IqsMontegro 3 months ago
@IqsMontegro cancer rates. Nature is perfect so let Nature do all the hard work and dont try and manipulate/exploit natures endevours.
IqsMontegro 3 months ago
Broccoli looks like tiny tree.
TheMojmo 3 months ago
Humans have a gene that is responsible for liking of hating broccoli.
(Of course it aims not at broccoli itself but rather to the chemical that broccoli contains.)
So if you hate the taste of it, chances are you'll never grow to like it.
SEThatered 3 months ago
Broccoli on it's own sucks, but delicious with cheese.
HWGuyEG 3 months ago
That's not gonna cause cancer...
itsMinuteMaid 3 months ago
If you retard an indicator that a plant is no longer fresh, thus increasing it's apparent shelf life would it not be prudent to also track it's nutritional content?
The appearance of freshness does not necessarily reflect the healthiness of a food especially when it has been on the shelf for longer.
Although ultraviolet light can improve the nutritional content of mushrooms by producing vitamin D, so who knows?
NodeOfServer 3 months ago 3
wow i'm glad i went to leeds
xN4THxTH3xDEM0Nx 4 months ago
Hey its Terry pratchett??
TheMotherfunkster 4 months ago
Whats with the grey beards?
TheEdp123 4 months ago
Oh This is where is Say ...... "You disgust me" Poor Broccoli :)
vekaria12345 4 months ago
is there a taste difference with the 10old UV broccoli vs fresh untreated?
rodbotic 4 months ago
I've only seen broccoli in fridges here in Canada.
wdm2112 4 months ago
@wdm2112 interestingly enough I haven't seen that in Vancouver,Canada.
Maybe an east coast or prairie thing?
rodbotic 4 months ago
@rodbotic Well, I'm over in Calgary. So maybe it is Alberta or something.
wdm2112 4 months ago
In Europe there food is wasted so much that if it wasnt there would be enouf to feed Africa. The reason is food is eatable only a few days. Incrising the life of food will make it cheaper and less people will starve
suncu91 4 months ago
Thanks for all these wonderful channels Brady. <3
WB6835 4 months ago
WHERE ARE THE VEGETABLE RIGHTS ACTIVISTS WHEN YOU REALLY NEED THEM. SOME OF MY BEST FRIENDS ARE BROCCOLI
Libshoppe 4 months ago
What if we can find a way to make broccoli more sensitive to UV light? That way, we can just use the Sun's own UV rays without having to resort to artificial sources.
SynysterCondom 4 months ago
@SynysterCondom sounds like a great idea
BIGGGY305 4 months ago
im going to get glasses like that, and start saying praw duce
reallygreatlife 4 months ago
have you tryed strobe uv lighting the broccoli
thomars9 4 months ago
Will the radiation cause health concerns?
hooh3923 4 months ago
@hooh3923
No, its just UV, plants live on UV rays to produce their energy and other useful chemicals. They are exploiting that property to increase shelf life, if I am correct.
john295 4 months ago
This channel needs more questions asked during the video (only one this time). Isnt that usually your MO, Brady?
IMortage 4 months ago
I like broccoli with cheese
culwin 4 months ago
i was never interested in food , now i realy begin to think about it, thank you brady:)
wasko92 4 months ago
I find myself liking this channel more and more with every video.
soccerguyhammers 4 months ago 2
I love broccoli! Good with pepper gravy or in stir fry.
WillyTung 4 months ago
If broccoli changes it's chemical composition when under stress, doesn't this also change its nutritional value? And are these "stress chemicals" safe to eat with this higher concentration? It's great if shelf-life can be prolonged, but I'd not like it that much if the taste changes and chemicals produced by the manor of conservation have carcinogenic properties or other downsides.
Alphasys 4 months ago 18
@Alphasys I agee that it isn't clear in the video if green color means a healthier broccoli. On the graph it appears that the color of the treated broccoli starts to yellow before going back to green. What does that mean? Maybe the green color doesn't indicate freshness anymore but something else? A tan?
singlespies 4 months ago
@singlespies"I agee that it isn't clear in the video if green color means a healthier broccoli." From what he said the chemicals produced are antioxidants. And I believe that would mean that the green color isn't being replaced with anything but rather its not getting broken down as quickly. That graph looked like it showed the kind of miner fluctuations that you get in any experiment, if they aren't statistically significant they are just regarded as noise.
WhichDoctor1 4 months ago
@Alphasys well obviously that's one thing they have to look at. but right now, the purpose of this research is to test a way to increase the shelf life of broccoli. in any case, i don't think eating these treated broccoli would be "unsafe". and really, how much broccoli does an average person eat in a year? if any unsafe chemicals were produced as a side effect of this treatment, i doubt it would accumulate enough in the body to cause harmful effects.
MultiAxian 4 months ago
@Alphasys
I'm sure they are testing for that, too.
But I can't really imagine something like that happening. The reaction to UV is a natural reaction that will also happen to broccoli in the wild. Have you ever heard of broccoli becoming unpalatable (even more than it already is ;) ) or toxic because it got too much sun?
superdau 4 months ago
@Alphasys The video explains which chemicals are produced at 2:15. Antioxidants (vitamin c, phenolics, etc)
slpk 3 months ago
@slpk I know that he mentions vitamin C and phenolics. Vitamin C is always nice, but phenolics, even natural phenolics, can have carcinogenic properties. It's a generalizing name for a lot of compounds that contain a benzene ring. I'm not saying that broccoli treated this way is bad, but without more information (or at least an indication of how much more of these compounds are produced) we just don't know. It's at least something to consider carefully.
Alphasys 3 months ago
@Alphasys Agreed. Nice commentary by the way.
Draxis32 3 months ago
@Alphasys Antioxidants are the main reason a glass of red wine a day is healthy.
Muscleduck 1 month ago
What are the units of color difference? I want to know how that color-sensing mechanism works, please share!
blendedchaitea 4 months ago
How much more powerful is that UV source compared with what the plant gets in the summer from the sun?
Do they treat this 10 min once an then it stores for 10days or they treat the broccoli with UV every day?
electrodacus 4 months ago
what a clever way to make broccoli last longer!
metadaptation 4 months ago
put uv lights in the transport containers
ingoatd 4 months ago
Treat 'em mean keep 'em green
greedoniz 4 months ago
"They try to find a way to waste energy on broccoli in order to compensate for shortcomings in the distributionof the plant?"
Um no, the amount of energy used in irradiating something with UV is UTTERLY trivial. It's the equivalent of a couple fluorescent bulb's worth of power.
"Why not try to optimise shipping first."
Because that industry is very mature and the efficiency of shipping is already as fully maximized as it can get. The "well, just eat local!" thing is largely nonsense as well.
10mintwo 4 months ago
I don't really understand why so many people hate broccoli.
It's one of my favorite vegetables, especially with a roast dinner and gravy.
fossil98 4 months ago
@fossil98 "... why so many people hate broccoli"
It seems to be genetic. Google "bitter taste perception".
teavea10 4 months ago
Also scientists should be working on how to remove the fart smell from Cauliflower. SERIUSLY
damianpaz 4 months ago
You should have added some footage of the broccoli being bullied as you promised! :D
damianpaz 4 months ago
wow the first 2 professors look almost identical
Pianoguy32 4 months ago
But here is the all important question, does it lose other important traits like *heh heh* flavour?
ollie1471 4 months ago
When the movie started and I saw who' the speaker today, I thought that most definitely another vegetable will be squashed.
rageagainstthebath 4 months ago 2
i want more videos!!!! :D
MadMacheart 4 months ago
Optimizing shipping is harder than giving broccoli a longer shelf life, because it means changing the way many people do their jobs. People resist that, because they just say "it's good enough for me".
DevilMaster 4 months ago
LMAO I can keep pressing 2 all day long. Classic reaction.
retsilla88 4 months ago
Why dont we release tons and tons of CFC's in the atmosphere, which will cause a hole in the Ozone so we get more UV rays and our vegies will last longer because they get more UV in the fields naturally.
fugehdehyou 4 months ago
what about a conveyor belt system which takes broccoli and moves it under a UV light and takes 10 minutes for 1 piece to go from the start to the finish of the UV section.
puretroubleman 4 months ago
They try to find a way to waste energy on broccoli in order to compensate for shortcomings in the distributionof the plant?
Why not try to optimise shipping first. If you can distribute broccoli more evenly and more often to shops around the country you would not need to enhance its shelf life. And you wouldn't need to build new machines and save energy that way. Same goes for most foreign food.
Or buy local. People rather buy produce from Spain in the shop than fresh from the farmers market.
2nd3rd1st 4 months ago 16
@2nd3rd1st Or try both. Science should never work in just one direction. Also optimising logistics is a completely different field of research and the effect described in the video would also help in countries where broccoli grows locally and might be applied to other foods as well.
IcEye89 4 months ago
@2nd3rd1st GO GREEN!
boldger13 4 months ago
@2nd3rd1st well they're scientists, their job, research and aims aren't economic and don't concern the logistics of shipping. i'm sure there are people qualified in such a subject working on it somewhere, but a food science channel isn't going to be where you find it,
Edd360 4 months ago
@2nd3rd1st because optimizing how produce is shipped is not the scientist's job, that goes to whoever is marketing the produce. a scientist finds better ways to preserve the food to make it last longer, finds ways to grow food to make it more nutritious. and as for buying local, some products are just impossible to buy locally because they either don't grow in the region or the time is not right (e.g. winters). the best option in that case is to make them last longer to reach consumers.
MultiAxian 4 months ago
@2nd3rd1st Ya missing the point of this video, so you are wrong.
UKNMajor 4 months ago
@2nd3rd1st I think you might be missing a potential point or two. The extra shelf life will allow shipping to those whom could not get it at all or for those that have no proper fridge's. It will also be an important part in reducing waste food as it has more time to be purchased or eaten.
MultiHal 4 months ago
@2nd3rd1st How much more energy would be required for more frequent distribution to shops than would be required for a lightbulb?
WhichDoctor1 4 months ago
@WhichDoctor1 Good question but I don't know. That would be something to find out in order to optimise the process. I think too out-of-the-box about this. Where most people are concerned about fixing problems I'm more concerned about not creating them in the first place or fixing issues as close to the source as possible instead of at the far opposite end.
Prolonging foods shelf life can only be a temporary fix on the way to distribute food optimaly to those who need it with a minimum of waste.
2nd3rd1st 4 months ago
@2nd3rd1st Commerce has existed for a long time. They probably got the shipping part as tight and efficient as they can. Of course, tons of food are wasted daily because of improper transport but I don't think the people responsable for that are the main targets of this research.
Also, not every market can supply its local demand.
slpk 3 months ago
@2nd3rd1st did you not hear when he said novel?
TomusMedia 3 months ago
broccoli for the win
MelleB90 4 months ago
I like raw broccoli, but don't like cooked broccoli.
FreeFireFull 4 months ago
Broccoli - YUM! This is a very interesting field of research! Has this been tried with other green produce?
BrotherBloat 4 months ago
I enjoy broccoli and I'm 16 :D
tyeon95 4 months ago
but can we eat the radiated broccoli?
aqr20197 4 months ago
Interesting video... although surely the real question is:
Brocolli vs. Cauliflower: who wins!?
AlanKey86 4 months ago
Does the exposure to UV effect its nutritious value in any way?
cinnahum 4 months ago
I love broccoli!
rcmeyerson 4 months ago
BEAST!
WeaselWJ 4 months ago
I hope to see more of developments like this! I especially like the fact that this treatment not only increases the shelf life, but also the nutritional value of the product. Great video guys!
c4clive 4 months ago
Thumbs up for broccoli.
Cambenora 4 months ago
This has been flagged as spam show
Burn it! Burn it with UV! I don't mind broccoli with a brown cap. I can go right into compost that way, where it belongs to (and take his brother cauliflower with him).
superdau 4 months ago
Does zapping it with UV change the chemical composition of the broccoli? Any adverse effects on humans?
insanic1 4 months ago
@insanic1 Don't know. Doubt it though. Plants, animals and us all are exposed to UV all the time.
wildwolf111 4 months ago
@insanic1 I was wondering the same things myself. But he said that the UV causes the broccoli to produce more antioxidants which are really good for your health...
CrakenX 4 months ago
@insanic1 no, sunlight does it all day
HomeDistiller 4 months ago
I love broccoli! @RectumPilum yeaaah!
jackprat17 4 months ago
@jackprat17 me too, don't understand why so many people think it's disgusting... it's deeeelicious
TheBellabeth 4 months ago
@TheBellabeth Yep, it's pretty tasteless to me...
wildwolf111 4 months ago
@wildwolf111 well better tasteless than something like blue cheese which is the most disgusting thing on the planet IMO. Tomatoes taste like absolutely nothing to me, so i still can eat them in a sandwich ;)
TheBellabeth 4 months ago
@TheBellabeth
Google "bitter taste perception".
teavea10 4 months ago
@teavea10 I did, if you wanted to point out that bitter things taste different to all people - I agree. But why broccoli? Blue cheese or cauliflower is much more extreme than broccoli...
TheBellabeth 4 months ago
Cauliflower will get its revenge for torturing her friend Broccoli. >8D
PullarBearBear 4 months ago 43
@PullarBearBear How do you think your going to grow broccoli in Barrow? or Anchorage? or anywhere else where the weather ins't JUST right?
pagani8 4 months ago
I love broccoli =P
RectumPilum 4 months ago