We are sorted, a group of mates from London
exploring the newest and best in the world of food
whilst trying to have a few laughs along the way.
(laughter)
We've got chefs, we've got normals.
(beep)
And a whole world of stuff for you to explore
but everything we do starts with you.
(upbeat music)
Hello everyone, he's Ben, I'm Mike.
And last year I did something really interesting,
so I thought in true geek fashion
I'd bring it to the studio today.
(quizzical music)
Why am I nervous?
I feels weird.
Oh, sh--
nearly touched everything with this.
(laughter)
Put it back in there.
- [Ben] Four weeks ago, Baz, James, Jamie and Mike
took a DNA test to better understand their genes
and how their bodies are programed
to handle the food they consume.
Jay, we have your genetic results back
and we have created you the most personal dish
that will metaphorically allow us to talk about
those said results.
I feel really nervous because
somehow at the moment
you three know more about me than I do.
- [Ben] Lift the cloche James.
Are you excited?
Yeah.
Within every cell of our bodies is DNA,
and DNA is made up of various genes,
a bunch of predetermined instructions
that our body uses to function.
Everything from development, reproduction,
growth and countless bodily processes.
All humans share over 99 percent of the same genes,
and yet it's the tiny different variants
and the order or sequence of the one percent
that makes each of us unique.
Nutrigenics is the study
of how our individual genetic variations,
which we can't change,
affect our personal response to diet and nutrient intake.
It is only one element of the many complex interactions
between our genes and our environment,
but understanding more about the rules
and codes that are predetermined by your genes
can help better inform you in your dietary choices.
Think of it like a car.
It will leave the production line
with a predetermined specification and level of engineering.
The nuts, bolts, wheels and engine are set.
How you choice to drive it, where, for how long,
how frequently and which fuel and or oil
will determine it's performance and the condition of the car
in a year, five years, and fifty years from now.
Personalized nutrition can be similar.
Okay so results number one,
we're gonna focus on detoxification.
Now, Jamie is a man who loves his beef and he also Spain.
However his genotype suggests
that he should reduce or limit the amount of char grilling
and roasting and smoking in his diet,
but he can kind of compensate that with more cruciferous.
(rock music)
I've got a funny feeling
this is gonna shock Jamie slightly
because before beef and Spain are top of the list,
I'd of said barbecue.
So avoiding direct cooking methods
like frying and grilling and smoking and roasting,
we're gonna stew off
gorgeous shin of beef
with the vegetables, some tomato,
and a half sherry, half water.
(cork pops) Ooh, that was a bit wet.
(quiet cork pop)
It's getting quieter. It's getting worse.
(cork pop)
There we go.
Thyme, rosemary, bay,
allium is also impor--
(ding)
tant, so onions, leeks, garlic, loads of that,
Jamie loves garlic, so we'll add some of those.
Now, like with all these results,
it's not good, bad, yes, no,
it is not about cutting out completely,
it's just about maybe reducing the amount of char grilled
or smoked meats in his diet.
How comfortable are you
about knowing this information about us?
Mwahahaha.
No, I just think it's interesting
because you can't change your genetics, so,
you just try and understand and work with it maybe.
Ben's known your time for a long time,
he's just expanding his repertoire.
(Baz laughs)
I could now--
No, just stop talking, no.
Result number two, response to carbohydrate intake.
None of these things are diagnostic,
they're purely saying what your genetic make up is,
and all things equal,
Jamie has a higher response to carbohydrates,
so it is advised that he reduces his refined carbs
and instead uses complex carbs.
Which is very easy to do.
Brown rice, whole grains, legumes, pulses,
less of the white rice, white pasta, white bread and sugar.
So our more complex carb, brown rice
boiled off in beef stock to add more flavor.
You could just crumble in beef stock
but this leads us on to result number three.
Jamie's results show that he has
an above average sensitivity to salt,
so we have to limit that a little bit.
We're gonna cook the brown rice in beef stock.
We could use the beef stock cube
which is a little high in salt,
we're gonna make our own beef stock instead
which means we can choose how much salt
goes into it ourselves.
We've taken the bones from our beef short rib,
put them into water, broiled it up the boil, rinsed it,
put new water in and then a load of herbs, veg,
peppercorns, all the flavors.
I've stolen some parsley from Ben,
I'm just stealing all of Ben's ingredients,
putting them in my dish,
but it's the same dish.
Yeah, collective.
We're working together here, James.
We're working together. This isn't a competition.
You've turned me into something horrible. (laughs)
(upbeat music)
I'm straining the stock into another pot
and then we're gonna cook the rice in there.
Result number four, he has a positive response to alcohol,
so he metabolizes alcohol more slowly,
so it has a positive affect on his good cholesterol,
which means a glass of red wine
for him is a good thing.
Yes.
Like all of us in moderation,
he's a slow metabolizer so it has a tendency
to catch up with him.
We know that because if we ever take him out
for a drinking occasion,
he's normally asleep by nine o'clock.
(Baz laughs)
(upbeat music)
A couple of other things we're not really focusing on
but are worth throwing into the mix anyway,
he has one of the T variants of the gene that allows us
to digest lactose, it's good lactose,
and also he's bang in the middle
when it comes to saturated fats
in his ability to metabolize that.
So, we've gone for quite a fatty cut of beef,
but we're also gonna serve a hunk
of manchego cheese on the side,
so when he's finished his dish
he can finish his wine with cheese,
'cause, Spain innit.
- [Baz] That'll do, won't it?
I'm touched that you trusted me with your DNA results.
It is weird that I know more about the pair of you
than you do.
Well...
Well, your insides anyway.
- [James] Well...
(Baz sighs loudly)
Release the pressure.
I'm scared, can I do it like this?
(steam gushes)
Ah! Whoa!
Oh wow, it's...
Yeah, you've decorated...
It's over there.
I don't think I've seen it go that far before.
(laughter)
(rock music)
- [Ben] We're gonna drain off our brown rice,
season it with fresh parsley, lemon juice
and a little bit of salt, but we're in control of that.
We're gonna reduce down the sauce for the beef
and then serve it all together with some wilted cruciferous
also seasoned with garlic and lemon.
He means Kale.
He loves this, doesn't he?
(rock music)
We are finishing off our beef stew
with raisins and pine nuts.
(rock music)
Are you excited?
Yep.
(tense music)
Ooh.
You're still excited?
Yeah, 'cause that looks like red meat,
which I'm very happy about.
We have lovingly made you
a Spanish beef rib stew
with some delicious, lemony, herby brown rice
and of course some Kale because we know you so well.
I'm encouraged actually
because there's
wine, which I enjoy red wine,
there is cheese, which is enjoy cheese,
there is beef rib, and as we know I enjoy beef.
- [Baz] Lay in, start.
(upbeat music)
That's some good beef, innit?
Are you a fan of smoked beef?
I am a fan of slow cooked beef.
That's good then.
How do you cook your beef in an ideal world?
Low and slow in a smoker.
You may want to cut down on the amount
that you smoke some of your meat.
Bacon?
(sad music) One of the things that came was
raised risk for detoxification,
so it is advised that you reduce the amount
of char grilled and smoked foods.
Oh.
That doesn't mean that you can't poach, boil, stew
and slow cook incredible
joints of beef.
It's fine, you can poach your steak.
(laughs) Poached steak.
I had an inkling that I might not be carb friendly
because I enjoy the carbs
and I feel like they have done negative effect on me.
(laughter)
Particularly around this area here.
(laughter)
So, advised to have more complex carbs,
brown rice, whole grains, legumes
as opposed to refined carbs,
sugar, white rice, white pasta, white bread.
Which is what you were expecting.
Yeah, 'cause I definitely noticed improvements
in the last few months where I've been eating less carbs,
and to now know that there could be
potentially a reason in my make up as to why that is,
I think that's pretty cool.
It's not gonna stop me from buying bacon, for instance,
or eating bacon,
but will it
make a difference in terms of do I go
for the red packet of bacon that's been smoked
or the blue packet that hasn't been smoked.
How much of diet, though,
and the experience of eating down to pleasure?
I've learnt a lot of stuff about my body
that I didn't know ten minutes ago,
which I think is really interesting,
and if there are little tweaks
that I could make moving forward,
then maybe
it'll make me feel better,
maybe I'll lose weight, maybe,
I don't know.
Maybe I'll live a better life because of it.
Isn't it interesting, like, as a species
we have lived for millennia,
and this option of understanding this nutrigenics
has only come about in the last handful of years?
It is changing, it's fascinating.
I guess our question is do you guys care?
Would you be interested in knowing you do know yours?
Would you care if you did know yours?
Would you change your life because of it?
Comment down below, talk to us.
Do you have the same DNA as me
and what changes have you made that you suggest that I make
that means I still get to eat steak?
You sound so desperate.
(laughter)
We're really fascinated to hear what you think.
Have you ever done a DNA test?
Would you ever do a DNA test?
Have you done one?
Would it affect how you eat?
Let us know, we're very intrigued
about this subject, aren't we?
So intrigued that we have made it
one of our podcast chat topics
because there's just so much to talk about,
and if you are a club member,
then you can get access to that,
and it is an episode coming to you very, very soon.
We have no dads, but we both have dad bods,
and has Ebbrell a joke.
(energetic music)
I ordered a chicken and an egg from Amazon the other day,
I'll let you know.
(laughter)
- [Mike] Like that.
I do like that.
- [Baz] As we've mentioned, we don't just
make top quality YouTube videos.
- [Jamie] Lol.
- [Baz] We've built the sorted club,
where we use the best things we've learnt
to create stuff that's hopefully interesting
and useful to other food lovers.
Check it out if you're interested,
thank you for watching, and we'll see you in a few days.
(beep)
I made some fish tacos yesterday,
but they just ignored them and swam off.