RECORDNEWS — broadcast
20261012 183000 UTC
320 transcript segments
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[00:11:25] Hello, in the United States, the woman who survived two
[00:11:28] lethal injections, was discharged from the hospital and returned
[00:11:32] to prison. Christia Pike was taken unconscious to the hospital
[00:11:36] on September 30, after surviving a failed
[00:11:39] execution attempt in Tennessee. She continues
[00:11:42] to receive medical care, Pike was sentenced to death for the
[00:11:46] murder of a young woman in
[00:11:48] 1995.
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[00:13:45] Do you salt your food a lot? Have you ever
[00:13:49] thought about reducing salt, but without losing
[00:13:51] flavor? It seems difficult.
[00:14:25] in the food, so even in a mild-flavored soup, with the same
[00:14:29] amount of sodium, it's easier to perceive the flavor using this
[00:14:34] test starts with it
[00:14:35] off,
[00:14:43] it's a very mild soup like this, you barely taste it,
[00:14:46] now I'm going to turn on the
[00:14:50] spoon,
[00:14:52] it's the same soup, right, nobody... put more seasoning
[00:14:56] here, let's see if anything
[00:14:59] changes,
[00:15:03] hmm,
[00:15:06] much saltier, much tastier,
[00:15:10] guys, very good
[00:15:12] this, you can adjust the
[00:15:15] intensity, but the
[00:15:19] difference, the current needs moisture to
[00:15:22] pass, Kobayashi explains that
[00:15:25] dry foods like bread and nuts do not favor the
[00:15:29] effect.
[00:15:31] Now I invite you to try this soup without turning on the mug? I came
[00:15:35] here to try the spoon, but I found a... a cup that does the
[00:15:39] same thing and he told me to drink without pressing the
[00:15:42] button, so I'm going to
[00:15:43] drink,
[00:15:48] well I honestly say that I feel flavor without
[00:15:52] salt, so he presses the button, I'm going to
[00:15:55] try
[00:15:59] oh, the gires right,
[00:16:03] much better, it accentuates more the flavor of the...
[00:16:07] of the soup itself, not just the salt. Both
[00:16:11] utensils work with batteries that can be
[00:16:14] replaced. According to Kobayashi, the mug
[00:16:18] lasts about 20 days with use for the three daily
[00:16:21] meals. To wash, it's necessary to separate
[00:16:25] the parts. On the spoon, the part that goes to the mouth is
[00:16:28] removable. On the mug, only the top part should be
[00:16:32] washed. But novelty has a price. In
[00:16:36] Japan, the spoon costs
[00:16:37] 24,750
[00:16:40] yen, about R$ 820, while the
[00:16:44] mug costs 26,956
[00:16:48] yen, approximately R$
[00:16:50] 890.
[00:16:54] We want to expand these products abroad, Brazil is not left out
[00:16:57] and think of ways to make it more accessible to
[00:17:01] everyone.
[00:17:04] This spoon and this cup do not remove
[00:17:07] salt from food, the idea is that we can taste
[00:17:11] more flavor in a meal prepared with less
[00:17:15] salt, the challenge for many people
[00:17:18] is precisely this: to change their diet
[00:17:21] and continue to have pleasure in eating
[00:17:24] and will this trend catch on in
[00:17:28] Brazil?
[00:17:33] from Japan to Brazil, that's
[00:17:35] it, look at this, I'm going to make your mouth water and those
[00:17:39] at home too,
[00:17:42] look at this big steak, there's
[00:17:45] salad, when we think of salt, we already think of that
[00:17:48] pinch, then we already take the seasoning and
[00:17:52] put a little salt
[00:17:55] on the salad or any other type of food, a little vinaigrette,
[00:17:58] Brazilians love it, right, they put vinegar,
[00:18:02] lemon, salt, olive oil
[00:18:05] and then at the end of the...
[00:18:08] a lot of salt, would this spoon that didn't arrive in Brazil
[00:18:11] no, would it be good here, would
[00:18:15] Brazilians like it, now the problem
[00:18:18] is salting your pocket,
[00:18:21] because it's expensive, more than 800 for a spoon, I don't
[00:18:25] know if people will want to keep this one, because until then there's only this stainless steel
[00:18:28] one, Emilin coming with the big salad here
[00:18:32] oh, salad goes with what
[00:18:35] whole, it's certainly a...
[00:18:39] a lemon when it comes to salt we immediately think of
[00:18:42] who? that guy there, who
[00:18:45] commands the barbecue? even because the
[00:18:48] main seasoning that goes to the meat passes
[00:18:52] through his hands, isn't it seasoned? no, I'll put the salt
[00:18:56] now, he'll put the salt, it's the salt there, here it's what kind of salt? rock salt? rock
[00:19:00] salt. ah, this here, ready, this
[00:19:04] goes to the grill,
[00:19:06] on the meat. Rock salt is almost an essential
[00:19:10] character, but on the tables, on the customers' plates,
[00:19:13] it's refined salt, that
[00:19:16] fine salt that comes in to give that good
[00:19:19] seasoning and people really sprinkle it on
[00:19:22] liberally, you know, more flavor in food really makes it a little better
[00:19:26] like that, I put it on everything in the salad, when I'm going to eat
[00:19:29] rice, beans, ground meat too, I love putting salt, the problem is that when
[00:19:33] it comes to salt, the bill doesn't start or
[00:19:36] end at the salt shaker. There's what goes in the pan, what already comes
[00:19:40] in industrialized foods,
[00:19:42] even that sodium that we don't even realize we're
[00:19:46] eating, take a look at the labels and you'll see that the
[00:19:50] vast majority of preservatives are
[00:19:53] some kind of sodium, this does end up
[00:19:56] adding sodium, salt
[00:20:00] to your diet without you realizing it.
[00:20:04] The World Health Organization's recommendation is up to... g of
[00:20:08] sodium per day, the equivalent of 5
[00:20:11] g of salt, it's more or less a level teaspoon,
[00:20:15] but the average Brazilian consumes
[00:20:18] almost double that, and the
[00:20:21] body pays the price,
[00:20:25] brain, heart, kidneys are the organs that
[00:20:28] suffer the most, plaque in the brain, stroke,
[00:20:31] plaque in the heart, acute myocardial
[00:20:35] infarction, plaque in the kidney, renal failure
[00:20:38] and reducing salt without making food bland is the great
[00:20:42] challenge and that's where the Japanese invention comes in: the
[00:20:45] spoon and mug promise to sharpen the sensation of
[00:20:49] saltiness without adding more salt to
[00:20:52] the food, a little help when it comes to
[00:20:55] curbing the salt shaker, but there's one thing that
[00:20:59] can greatly season this
[00:21:02] decision, the price, an average
[00:21:05] of R$ 820 for the spoon and
[00:21:09] 890 for the mug, Brazilians
[00:21:12] are not enthusiastic, are they? expensive
[00:21:16] right? then it's not as salty as salt, right?
[00:21:21] Along with the price comes another doubt, if the spoon and mug
[00:21:24] make us perceive more of the salty taste, does that mean
[00:21:28] we can use less salt? Apparently
[00:21:31] yes, but to know if the idea really
[00:21:34] works, as a health strategy,
[00:21:37] it is still necessary to look at the
[00:21:40] scientific evidence, if
[00:21:43] this proves to be something, let's say,
[00:21:46] true, it really reduces, it really gives this sensation, it may be that
[00:21:50] this helps in reducing salt consumption, at least
[00:21:54] for one meal. For now, one of the solutions is to look for
[00:21:57] alternatives to sharpen the flavor without increasing
[00:22:01] sodium. One suggestion is to use light
[00:22:04] salt or herb salt, natural
[00:22:08] seasonings. The classic example is
[00:22:11] salad. Do not add salt to the
[00:22:14] salad. You can use other seasonings, of course, olive oil,
[00:22:18] vinegar, well. "The electric spoon and mug
[00:22:21] may even promise a new way to taste
[00:22:24] flavor, but if the price of this new Japanese
[00:22:28] technology doesn't drop, this
[00:22:31] one will continue to shine for
[00:22:58] this tire and this pan have in common with your
[00:23:01] blood? They all have pressure, but if my
[00:23:05] blood has pressure, does that mean my heart is about to
[00:23:08] explode? No, it's the pressure that makes your blood circulate, that makes blood move
[00:23:12] inside you, in this case the heart is on the other
[00:23:15] side, so today you're going to learn, you
[00:23:19] too... what blood pressure is, arterial pressure, high
[00:23:22] pressure, low pressure, and stay until the end because we're going to build a heart
[00:23:26] using a straw and a balloon, I'm serious,
[00:23:29] it's been a few days since the blood pressure numbers
[00:23:35] changed, you would go to the health center, someone would measure your blood pressure,
[00:23:39] it would be 12 over 8 and you would leave very happy and calm
[00:23:42] because your blood pressure was normal, but now it has changed and 12x8
[00:23:46] is already pre-... hypertension, that is, almost
[00:23:50] high blood pressure, but what does that mean, what does it mean
[00:23:54] to have high blood pressure? Before anything else, we have to understand the path that
[00:23:57] blood takes inside our body, this is the circulatory system, it's the
[00:24:01] path that blood takes inside you, if I were watching this video I would already give a thumbs up now because
[00:24:05] this drawing is really cool, I'm going to start here, right, this is your
[00:24:09] lung, when you breathe you take oxygen
[00:24:12] from the air, what is this oxygen for inside the lung? To deliver to your
[00:24:16] blood, yes, you never stopped to think... about the function of the lung, that's what it does, it takes
[00:24:20] oxygen from the air and delivers it to your blood. From the lung, this blood will leave
[00:24:24] and go to your heart, the heart acts like
[00:24:27] a pump, it pushes blood, it makes blood circulate, so
[00:24:31] this blood full of oxygen arrives at the
[00:24:34] heart and is sent to your entire body. I drew it in red
[00:24:38] on purpose here, because blood, when it has more oxygen, it becomes
[00:24:41] a more vibrant, stronger red. Leaving the heart, this blood full of
[00:24:45] oxygen will be distributed throughout your entire body. These
[00:24:49] tubes that carry blood leaving the heart we always call
[00:24:53] arteries, and the arteries, to reach all points of your body, they become
[00:24:57] increasingly thin, spreading like the roots of a
[00:25:00] tree until, at the end, when the artery is already very thin, but very
[00:25:04] very thin indeed, blood delivers oxygen to your
[00:25:07] cells. Our body needs
[00:25:11] to function. At this moment, the cell pulls blood aside and says
[00:25:14] "hey blood, since you're passing by here to deliver this
[00:25:18] couldn't you please take this carbon dioxide that I used now, I don't have
[00:25:21] anything else to do with it, I need to eliminate carbon dioxide?" Yes, blood also has
[00:25:25] this function, it leaves oxygen and picks up carbon dioxide from the cells
[00:25:29] and returns to the heart. At this moment, the tubes that return
[00:25:33] to the heart we no longer call arteries, we call them
[00:25:36] veins, and these are the veins that are more visible
[00:25:39] here on the surface of our skin. If you cut yourself, you will
[00:25:43] notice that your blood here is dark red, but if we
[00:25:46] look here it looks a bit blue. So I drew this blood full of carbon
[00:25:50] dioxide in blue, it will reach the heart once again and will be
[00:25:54] pumped back to the lung, leaving the heart,
[00:25:57] as it is a tube leaving the heart we call it an artery again. Then,
[00:26:01] arriving at the lung, what happens? You already know? You
[00:26:04] release the carbon dioxide that came from your cells
[00:26:08] and take back oxygen, the cycle
[00:26:11] starts all over again. This happens in our body
[00:26:15] all the time, 24 hours a day, it cannot stop
[00:26:18] at all. That's why when someone has a cardiac arrest
[00:26:22] cardiorespiratory, meaning
[00:26:25] the heart stops, then there's no more exchange of oxygen, carbon dioxide, the cells
[00:26:29] become desperate, it needs a resuscitation, a... cardiac
[00:26:32] massage, mouth-to- mouth respiration to force the
[00:26:36] circulatory system to function. A very cool curiosity in this book, my
[00:26:39] human body activity book, which is one of the books from the Manual do Mundo that you might not even
[00:26:43] know existed, is that the path the blood takes from the heart to the tip of your
[00:26:47] toes and back takes about 16 seconds. For children who want to
[00:26:51] learn more about how the human body works, this book is recommended for ages 5 to 9. If
[00:26:55] it's more than that, I recommend the big biology book from Manual do
[00:26:59] Mundo, which also has these facts and much more, practically everything.
[00:27:02] The links to the books are in the description, okay? But the question that remains is: how does the
[00:27:06] heart manage to pump blood? What's inside the heart? Is there an
[00:27:10] Arduino controlling valves there, a
[00:27:13] piston that pushes our blood made on a 3D printer?
[00:27:17] No, now it's time to build a heart at home so we can understand.
[00:27:20] Cool experiment for a science fair, huh? Okay, there are three glass
[00:27:24] jars, you can use any jar you want, but ideally at least the middle cup
[00:27:28] that will be the heart itself should have a wider mouth, okay? I'm also going to
[00:27:32] use... five balloons, three of these thicker straws, red
[00:27:35] food coloring to represent blood. Don't use real blood, okay? And electrical
[00:27:39] tape. The first thing I'm going to do is join two straws with electrical tape to
[00:27:42] form a kind of V here, so the two ends reach the bottom
[00:27:46] of the two jars. Then I'm going to cut the neck of two balloons to make
[00:27:50] the heart valves. This part that I cut, I fold
[00:27:54] inwards and seal it with adhesive tape. So it was
[00:27:57] mended, and then I make a small hole in the rubber where I'm going to insert
[00:28:00] the straw. It can be a very tight hole. That's so the straw fits
[00:28:04] snugly. I push it all the way in. Look how cool the
[00:28:07] effect is. The rubber is touching the tip of the straw here. When I
[00:28:11] blow, the air pushes the rubber and it's fine,
[00:28:14] it can come out. If I suck, it
[00:28:18] doesn't come. It's impossible. So
[00:28:20] the flow inside here can go in one direction, but it
[00:28:24] can't come back. This is a valve. At the tip of the remaining
[00:28:28] straw, we do exactly the same thing. So I have an upside-down
[00:28:32] V here that has a valve. I have a kind of
[00:28:35] L that also has a valve. Now let's make the heart with the remaining
[00:28:39] balloon. I'm going to cut its neck again, but a little further
[00:28:43] down. I need to have a narrower
[00:28:45] part here, okay? And what am I going to do? Two small holes at the top
[00:28:49] to pass the straws through. Very small, so they
[00:28:52] pass very tightly. You almost can't see the holes. In one
[00:28:56] of these holes, I already pass that upside-down
[00:28:59] V. This valve will be... inside the jar that
[00:29:03] will be the heart, so I place it in a way here where I can close the
[00:29:07] jar with the
[00:29:08] balloon.
[00:29:12] Ah, I'm going to put some tape here to secure the balloon well to the mouth
[00:29:16] of the jar, okay? So now we have that upside-down V
[00:29:19] here. In the other hole, which this time I made
[00:29:22] very small indeed, I'm going to put the other straw, but the valve is
[00:29:26] on the outside, okay? So let's fit it
[00:29:28] here.
[00:29:31] That's it. We have a heart. Recapitulating, an upside-down V
[00:29:35] with a valve at the end here, an L with a valve at the
[00:29:39] end as well. All of this is sealed, okay? The middle jar is
[00:29:43] completely closed. Let's put blood in the system. So a little bit
[00:29:47] of red food coloring here and
[00:29:48] water.
[00:29:51] Time of truth now, huh? Let's see if we can make this heart come to life. To do that,
[00:29:55] I'm going to squeeze this balloon, exactly what our heart does. It
[00:29:59] squeezes. But because of the valves, the fluid, which is... blood,
[00:30:02] right? In our case here, it will be the red water, can only go in
[00:30:06] one direction. So the only way the water can move here is by flowing
[00:30:10] from this jar to this one, from this to this, because the valves won't
[00:30:14] let anything else happen. So when I squeeze, the air comes out here, the water
[00:30:17] will want to come in here. Oh,
[00:30:21] ah, look at it, how cute.
[00:30:24] Oh, blood reaching the heart. Of course, it will work
[00:30:27] better when the heart fills with blood,
[00:30:31] but my pumping has already started to work. Oh, blood
[00:30:35] arriving. Look at the
[00:30:37] circulation.
[00:30:47] Oh, just with this movement of squeezing the heart,
[00:30:50] I'm able to make the water pass from this jar to
[00:30:54] this one, and that's how our circulation works. That's
[00:30:57] how the heart manages to make the...