Category
🎥
Short filmTranscript
00:00UNAGI NO KABAYAKI
00:30UNAGI NO KABAYAKI
00:33Welcome! How about some eel?
00:35Eel!
00:37Eel!
00:38Eel!
00:39Eel is said to sell the best.
00:43They also have a temporary store here to sell eel.
00:48Wow! It smells good!
00:50It smells good!
00:52I'll have four, please.
00:53Yes, four!
00:54I'll have two, too.
00:56Two, please.
00:57Three, please.
00:58Thank you very much!
01:00Of course, it's a big success.
01:02Welcome!
01:04Thank you for the food!
01:10And the family who bought eel kabayaki at the store earlier.
01:15Is it good?
01:16Yes, it's good!
01:18I'm so glad I came here.
01:23But a few days later,
01:25something strange happened.
01:28Mom.
01:32I feel sick.
01:33What's wrong? Are you okay?
01:36Let's go to the bathroom.
01:42The eldest daughter of an elementary school student suddenly vomited.
01:46You have a hot body.
01:48Let's measure your temperature.
01:51And...
01:52Mom!
01:53Yes!
01:54I vomited, too!
01:56She doesn't tell her sister, either.
01:58Are you okay?
02:00Hello, everyone.
02:02Her sister's condition is getting worse and worse.
02:06She was examined by a doctor in a local hospital.
02:14Is it easier to lie down?
02:15Yes.
02:17Did you eat anything strange?
02:20Like meat, eggs, or raw food?
02:25No, not at all.
02:28There are also viruses such as motor viruses and gastrointestinal infections.
02:32In general, smaller children are more likely to be infected.
02:38Dr. Ura felt a little uncomfortable at this time.
02:43So...
02:45I'll have you take a blood test, a urine test, and a urine test.
02:50Okay.
02:51The symptoms are a little serious, so let's both go to the hospital.
02:55Is that so?
02:59In this way, the elementary school student and her sister went to the hospital.
03:04I'm fine.
03:07There is an antipyretic that suppresses dehydration.
03:10Since you both have infectious diseases, I'll give you antibiotics.
03:13Yes.
03:14She also suspected some infectious diseases and took antibiotics.
03:22Meanwhile...
03:25Thank you for your hard work.
03:26Thank you for your hard work.
03:28Huh?
03:31Is it a gastrointestinal infection?
03:33Yes, my sister was hospitalized today.
03:37My patient also had a severe gastrointestinal infection and was hospitalized today.
03:41Is that so?
03:44My sister is old and has a lot of symptoms.
03:49What is it?
03:52On the same day, the patient with the same symptom...
03:57The next day...
04:00Is it abdominal pain and vomiting?
04:02Yes.
04:03How many times did you vomit?
04:05About 15 times.
04:07It's hard to get up.
04:09I see.
04:11Surprisingly, more patients with the same symptoms came to the hospital one after another.
04:17Within a few days, 14 patients with gastrointestinal infection, vomiting, and fever came to this hospital.
04:26Most of them were hospitalized.
04:32Finally...
04:34By the way, my husband's condition is getting worse.
04:37Since when?
04:39I think it was last night.
04:42Symptoms?
04:44Abdominal pain and vomiting, just like the two of them.
04:49It's not as bad as the two of them.
04:52The patient's family also has the same symptoms.
04:57It doesn't seem to be just gastrointestinal infection.
05:00The number of patients with gastrointestinal infection has increased.
05:03It doesn't seem to be just in our hospital.
05:06Really?
05:07This is...
05:09Is it...
05:11a group gastrointestinal infection?
05:15Maybe.
05:19It's a big change.
05:21Ura-taishi had a question about gastrointestinal infection.
05:25Did you eat anything weird?
05:28Like meat, eggs, or raw food?
05:33No, not really.
05:35But...
05:38I didn't eat anything that bothered me.
05:44I ate bread with margarine in the morning.
05:47So she asked the patients again.
05:51Even there...
05:53Croquette and...
05:55Stir-fried food?
05:57Vegetables.
05:59And milk.
06:02Speaking of which,
06:03it wasn't raw food.
06:06Was it eel?
06:08It was on a Saturday.
06:10Eel?
06:12Of course, it was cooked.
06:15Yes, it was stir-fried eel.
06:17How did she get this symptom?
06:22You ate sashimi?
06:24Yes.
06:26She thought the raw food was suspicious.
06:29So she looked for common food.
06:31Did you find anything?
06:33No, not really.
06:36They're all separated.
06:38No, we buy food at a big supermarket on weekends.
06:43She couldn't find anything that was similar to raw food.
06:49But...
06:51Is the patient in that room eating eel?
06:56Yes, she said she ate stir-fried eel.
06:59One of my patients said she ate eel.
07:03Really?
07:06Excuse me.
07:08She checked again.
07:10I have something to ask you.
07:12Yes.
07:14I ate eel.
07:16She bought stir-fried eel and ate it.
07:19I bought stir-fried eel.
07:22Other patients also found out that she ate eel.
07:25Yes, she ate stir-fried eel.
07:28I knew it.
07:30And they...
07:32Where did you buy it?
07:34Well...
07:36They all bought it at that facility.
07:41Did any of the patients eat eel?
07:45I knew it.
07:48I've never heard of eating eel to get addicted.
07:51I've never heard of eating eel to get addicted.
07:53What's going on?
07:55Several medical institutions in the city reported to the health institution that many patients had been diagnosed with eel.
08:03An investigation of the facility was carried out immediately.
08:06This is the workplace.
08:08It's not open right now.
08:11No.
08:13The facility that sold eel stopped operating on its own after hearing about eating poison.
08:19Is there any eel left?
08:23No, there isn't.
08:27I see.
08:29Excuse me.
08:31Is there any eel left that was eaten the other day?
08:36It's difficult to determine if there is any eel left.
08:42On the other hand, the hospital finally identified the bacteria that had been tormenting the patients.
08:51It's salmonella.
08:54The patient who ate eel.
08:58Salmonella bacteria.
09:01It's one of the representative causes of eating poison in Japan.
09:06They are often infected by chicken or eggs.
09:12They exist in the intestines of livestock.
09:15When they come into contact with them or eat their meat, they may get infected.
09:22The main symptoms are diarrhea, vomiting, fever, and even unconsciousness.
09:30Basically, they need to be watered and naturally recovered.
09:36If they are left alone for a long time, the salmonella bacteria will run through the mucous membranes of the intestines and go all over the body.
09:44It's dangerous.
09:46On the other hand, salmonella bacteria are vulnerable to heat.
09:50They are said to die if heated at 75 degrees for one minute.
09:53Therefore, it is impossible for them to get infected by the fire-breathing eels.
09:59But why salmonella bacteria?
10:03This is DICE. Nice to meet you.
10:06Nice to meet you, too.
10:08DICE, you've been here before, haven't you?
10:11DICE, you've been here before, haven't you?
10:14No, it's my first time.
10:16It's my first time.
10:18This time, we have an interesting member.
10:20This time, we have an interesting member.
10:23Iwaoka-kun, what is your career history?
10:26I got a job and became a salaryman.
10:32Then, I got a job at DICE.
10:36Did you get a job at DICE before you got a job?
10:41Somehow.
10:43Did DICE recruit you?
10:45No, they didn't.
10:47One of my managers made me.
10:49What do you mean?
10:51We didn't have an audition.
10:54It was a group that Hira-shai gathered on its own.
10:57Hira-shai?
10:59It looked like a big company.
11:01It was a group that Hira-shai gathered on its own.
11:03Another artist's manager made me.
11:07But he said he wanted to make it himself.
11:09He said he wanted to make it from scratch.
11:11He made it on his own.
11:13But we didn't think he made it on his own.
11:15What? Is that true?
11:18Unagino Kabayaki caused group food poisoning.
11:22But why did Salmonella, which is weak in heat, cause the infection?
11:29Speaking of Unagino Kabayaki,
11:32In July this year, Unagino bento caused group food poisoning.
11:39About 160 people were attacked by symptoms such as diarrhea and vomiting.
11:43However, the cause of this was not Salmonella, but Oshoku Budo Kyuukin.
11:50Oshoku Budo Kyuukin is widely found around us.
11:55It is said that 20 to 30% of healthy people have it.
12:00By washing your hands and disinfecting them properly, you can prevent infection.
12:05However, the cooking staff's handwashing is insufficient.
12:09The cooking staff's handwashing is insufficient.
12:12In addition, some people were working without gloves.
12:16It was reported at the time that there was a possibility of group food poisoning.
12:21However, Salmonella was detected in the same eel as the patient.
12:27Why?
12:30What the hell happened?
12:32What the hell happened?
12:38At that time, in another hospital, Yohji was temporarily seriously injured.
12:44Salmonella infection can be serious in children and elderly people.
12:54You look a little better.
12:57Do you feel better?
12:58Yes.
13:00Fortunately, Salmonella did not worsen.
13:03She recovered a few days later.
13:05She was discharged after five days of treatment.
13:09The health care center was desperately looking for people who had left the eel.
13:16Then...
13:18This is what I bought that day.
13:21Oh, you left it.
13:23I finally found it and got the rest of the eel.
13:29Then, they examined the microorganisms in the facility that were sold.
13:34In addition, the staff's noodles involved in cooking were also tested.
13:40As a result...
13:42Salmonella came out of all the leftovers.
13:46Yes, it was also detected by the store staff.
13:50Did all the staff eat the eel in the store?
13:53After all, the cause of food poisoning was definitely salmonella bacteria in the eel.
14:01But there is still a mystery.
14:04Salmonella bacteria, which should be vulnerable to heat.
14:07Why was it detected from the eel?
14:13From here, we will reproduce the report issued by the health care center.
14:18A few days before the patients visited the hospital.
14:23One, two.
14:26In the facility that was sold, a temporary store was set up on a Saturday afternoon.
14:35Good morning.
14:37I've been waiting for today.
14:39Please take a look there.
14:41The eel was processed from the fishing point and put in the open state.
14:47The eel was processed from the fishing point and put in the open state.
14:52First, they made Shirayaki at a temporary store outside the building.
15:00They stored them in a styrofoam container.
15:06When the Shirayaki was baked to some extent...
15:10Then I'll carry this.
15:12Yes.
15:15They moved the container to the refrigerator.
15:19After that, the Shirayaki was processed into Kabayaki.
15:26The sauce was used by opening the unopened one in a bat.
15:34After soaking the whole Shirayaki in the sauce...
15:38They heat it up.
15:41It smells good.
15:42Thank you very much.
15:43In addition, sauce was added to the finish.
15:46It's soft.
15:47I'll have two.
15:48Thank you very much.
15:50Eels are sold in Kabayaki and Shirayaki.
15:53They are processed into Unajyu, Unadon, and Unagizushi.
15:58How is the eel on a Saturday afternoon?
16:02Thank you very much.
16:03How is the eel on a Saturday afternoon?
16:05Thank you very much.
16:06In this way, 1,310 dishes were sold over five days.
16:13In fact, there were three big mistakes in this process.
16:16Three?
16:17Three?
16:19The first one I got was Salmonella.
16:21What?
16:22What is that?
16:24Saba Sushi.
16:27Anisakis?
16:30Anisakis.
16:34Thank you very much.
16:36You are amazing.
16:39You even remembered my muscle.
16:44Do you eat eel, KIKI-CHAN?
16:45I do.
16:46I do.
16:47I like eel.
16:48I like eel.
16:49It's grilled and has a little burnt taste.
16:51It's like eel rice.
16:54How about you, KIKI-CHAN?
16:55I love eel, too.
16:56I eat eel about three times a week.
16:59Really?
17:00Really?
17:01No matter how many girls I like, I don't eat eel three times a week.
17:09I eat a reasonable amount of eel.
17:15When we rehearse, the staff buys us eel.
17:20But 80% of the staff buy eel.
17:23I've never heard of that.
17:25I'm sorry.
17:26Did Salmonella grow in the eel?
17:29Or did it grow in the eel because someone didn't wash their hands?
17:34I don't know.
17:35I don't know.
17:38You are a good viewer.
17:40I can't change the channel.
17:44Why was Salmonella, which is vulnerable to heat, detected in the eel?
17:50Actually, there were three big mistakes in the cooking process.
17:55First of all, how to store it.
18:00After putting the grilled Salmonella in the styrofoam box, it was left in the refrigerator for a while.
18:10How long does it take to ferment?
18:12Styrofoam has a high heat retention effect.
18:18Therefore, the temperature of the grilled Salmonella was difficult to drop.
18:24In fact, it is said that Salmonella grows the most at 37 degrees Celsius.
18:32It was kept in a styrofoam box and left outside for a while.
18:38It was thought that the temperature was close to that.
18:44After that, it was moved to the refrigerator.
18:48It was speculated that the temperature in the styrofoam box did not drop immediately.
18:55When Salmonella was already attached due to some reason, it was thought that it was increasing more and more in this optimal temperature of the styrofoam.
19:08After that, in the experiment of the infirmary, when Salmonella was attached to Shirayaki and kept at 37 degrees Celsius, the amount of Salmonella increased 100 times in 4 hours and 10,000 times in 6 hours.
19:2210,000 times?
19:24The second problem.
19:26It is the use of sauce.
19:31Shirayaki with Salmonella growth.
19:34It was put on the sauce and grilled.
19:40At this time, Salmonella was transferred from Shirayaki to the sauce.
19:46After that, Salmonella was burned by grilling, and the Salmonella bacteria in Kabayaki itself should have died.
19:54However.
20:00The sauce applied to the finish is the same as the sauce with Shirayaki at first.
20:08In this way, Salmonella bacteria also attached to the kabayaki that was burned.
20:15However, a big question remains.
20:19Where did Salmonella bacteria come from in the first place?
20:24In fact, it is not well known, but there is a possibility that eel and horse mackerel that live in the river also have Salmonella bacteria.
20:35However, Salmonella bacteria should die because it is heated when making Shirayaki.
20:43Why was Salmonella bacteria attached to the eel after that?
20:49The biggest problem.
20:51It was the military.
20:58Mr. Hanamura.
20:59Yes.
21:00What is your career?
21:01What do you do?
21:02I was a part-time worker who moved the set of SMAP's program.
21:07Wow.
21:11I was in my teens.
21:12That's more than 20 years ago.
21:14Yes.
21:15Only once.
21:20I'm sorry.
21:21You were a part-time worker.
21:23Yes, I was a dispatcher.
21:24Oh, you were a dispatcher.
21:25I was a dispatcher.
21:26I moved the set of SMAP's program.
21:31You were a dispatcher.
21:33It's not that I wanted to be a dispatcher, but I wasn't very kind.
21:43You were in a far place.
21:45I know.
21:46So I can't get close to you.
21:47Even if I can't get close to you, I can feel something.
21:50You had a great aura.
21:52Aura?
21:53Yes.
21:54I'm the only one, right?
21:56I'm scared.
22:00How about you, Kudo?
22:01How about you, Kudo?
22:02I was also in SMAP's program.
22:05What?
22:06What is it?
22:07It was a program where people other than Nakai-san cooked.
22:12Yes, it was.
22:13The guest was an impersonator of Michael Jackson.
22:19I was dancing to Michael Jackson as his back dancer.
22:24Only once.
22:26It wasn't just once.
22:27Only once.
22:31You had a great aura.
22:33Only Nakai-san had a great aura.
22:38Don't say that.
22:42Where are you from?
22:45I wanted to be an entertainer when I graduated from high school.
22:48So I went to Yoshimoto factory.
22:50Oh, really?
22:51I was a 9th grader in Tokyo.
22:54I ate a lot of rice.
22:58Did you have a team?
23:00Yes.
23:01I had a team with a guy named Ikeda from Shizuru.
23:06Oh, really?
23:08We got along well.
23:13Did you see each other?
23:15Yes, we did.
23:16We reunited about 10 years later.
23:18Already?
23:19We were like, how are you doing?
23:22You were like, how are you doing?
23:25Yes.
23:27It was awkward.
23:29I've been doing this since I was 16.
23:32I've been doing this for a long time.
23:3416?
23:35I just remembered the first time I met Nakai-san.
23:40It was a program that Sanma-san and Nakai-san were doing.
23:43It was a short program.
23:46It was a long time ago.
23:48I didn't have a great aura.
23:52Salmonera Gold
23:54Salmonera gold is supposed to die from heat,
23:58but why did the gold stick to the eel?
24:01The biggest question.
24:03It's a military hand.
24:05While working, the staff has been using a military hand,
24:10but the military hand that touched the raw eel
24:14also touched the grilled eel.
24:17I see.
24:19I don't know.
24:20Salmonera gold, which was attached to the raw eel,
24:24moved to Shirayaki.
24:28Furthermore, Shirayaki, where Salmonera gold grew,
24:31was moved to the military hand.
24:34It's different from raw eel.
24:36When they moved to Kabayaki,
24:38they grabbed it with a military hand,
24:40and it was thought that a large amount of Salmonera gold
24:43moved to the military hand again.
24:46The military hand was not replaced,
24:48and the work continued.
24:51How about the eel on Saturday?
24:55Thank you very much.
24:58About 1,300 kinds of eel were sold.
25:02And it developed into a group food addiction.
25:06I was looking at something complicated,
25:09and I was scared,
25:11and I thought eel looked delicious.
25:14Did you want to eat eel?
25:16I wanted to eat eel.
25:19Are you okay?
25:20299 people had symptoms,
25:23and 32 people were hospitalized.
25:25It's a group food addiction of eel.
25:27According to experts who are familiar with eel cooking,
25:30when cooking and selling eel,
25:33handwashing, disinfection,
25:36military hand and gloves,
25:38hygiene management is thoroughly carried out.
25:43However, this store is a temporary store.
25:46There was no detailed information about eel risks
25:49and no procedure for cooking.
25:53The facility that sold eel was banned from business,
25:57and after that, instructions for work procedures and hygiene management were introduced.
26:05At that time, I heard from a doctor who actually examined the patient.
26:09He is currently working at a hospital in another prefecture.
26:14When I first saw him,
26:16I thought he was in a pretty bad condition,
26:19and I thought he might have a myocardial infarction.
26:23So I started examining him.
26:25It's not common for the whole family to have the same symptom.
26:30So I started to doubt that it might be a group food addiction,
26:35not just an infection.
26:38I didn't know anything about eel.
26:42I didn't know why kabayaki was the most popular.
26:48You can learn a lot from unexpected things,
26:52so I had to ask him about things that I didn't know.
26:59I thought it was amazing that I could learn a lot from a random story.
27:07Salmonella food addiction caused by eel, which is not well known.
27:13It is said that proper knowledge and thorough hygiene management are necessary.
27:19In fact, salmonella infection is a very serious symptom
27:24even for young and strong-willed people.
27:30Tamie Oshiro, a high school girl, went to her husband's house for the summer vacation.
27:36It was to do homework together.
27:39And for lunch,
27:42natto and raw eggs.
27:47She put a lot of it on the rice.
27:52It's delicious.
27:54And this makes them suffer.
27:59After a while,
28:03What's wrong?
28:05she suddenly felt nauseous.
28:08I need to go to the bathroom.
28:11Then,
28:16she lost consciousness for some reason.
28:21She managed to get to the bathroom,
28:26but she didn't care.
28:28She had a severe stomachache.
28:31And she vomited.
28:36Tamie!
28:38Her husband's mother was worried about her.
28:44Hey, the bathroom is open.
28:48Her husband had the same symptom.
28:51After that, he went to the hospital the next day.
28:55At that time, he couldn't even walk.
28:59He was hospitalized immediately.
29:04Yes, he was infected with salmonella from that egg.
29:09Salmonella is sometimes attached to the shell of an egg.
29:14Most of the eggs that are distributed there
29:17are shipped after they have been sterilized and cleaned.
29:20According to an expert who is familiar with food sanitation,
29:23Eggs are sold after they have been sterilized and cleaned.
29:29So they are not particularly scary.
29:33There are various ways to feed them after sterilization.
29:38The number of chickens with salmonella has decreased.
29:42There is also information that three out of 100,000 chickens are contaminated.
29:47It's a very small number, so there's no need to be afraid.
29:52At that time, in the area where high school students lived,
29:55it was common to buy eggs directly from the farm.
30:00In this house, because it was freshly produced and fresh,
30:04they didn't put it in the refrigerator even in the summer.
30:09If there was a small scratch on the egg shell,
30:12Salmonella may enter from there.
30:16In addition, if you store it at a high temperature without putting it in the refrigerator,
30:20Salmonella may proliferate rapidly.
30:24It was thought that the two of them ate such eggs and got infected at the same time.
30:31After she was hospitalized, she was in a state of malnutrition for several days.
30:37In addition, she was also attacked by hallucinations and hallucinations due to high fever.
30:43On the other hand, her boyfriend
30:48After enduring for a long time and being delayed in treatment,
30:51she was in a dangerous state that required treatment at the ICU.
30:58According to the doctor,
31:00It is easy to get serious injuries in people who are physically weak,
31:05children, and elderly people.
31:09However, I think it is a disease that can cause anger in all ages.
31:14So I think you need to be careful.
31:17In the end, the two of them were hospitalized for about two weeks.
31:22Kiryuin Shou was so sick that he ate too much of that.
31:31This year marks the 20th anniversary of the formation of the Visual Kei Air Band.
31:36Golden Bomber
31:39In fact, vocalist Kiryuin Shou had a day when he was secretly fighting with a severe pain.
31:46That is...
31:56When I wake up, my stomach hurts so much.
32:00For example,
32:02A pain that seems to be stabbed with a sharp needle in my stomach.
32:12And
32:16My head is dizzy.
32:20Eventually
32:23I vomited.
32:28It's completely crazy.
32:33I'm waiting for you downstairs.
32:36This day was a local location of the NITTERU program.
32:40It's time to leave.
32:43I can't make a hole in the location.
32:48In the pain of a stomach that seems to have a hole,
32:52There is a video that I wanted to make sure I didn't make a hole in the location.
32:57Nice to meet you.
33:00Even after a long time, the pain doesn't go away.
33:06Deceive by reaction
33:10Somehow, the location is over.
33:14It's cold.
33:16It doesn't hurt at all.
33:18Even so, what is the cause of this pain?
33:22What did I eat?
33:24I thought it was food.
33:28I remembered what I ate and searched for symptoms.
33:34Then
33:35The symptoms are the same.
33:37The food that fits the symptoms
33:40That's the day before.
33:44I came to the next stamina restaurant.
33:48What is the recommendation of this restaurant?
33:50The recommendation is the most popular black garlic.
33:53The recommended garlic is black garlic.
33:59Let's eat.
34:00At this time, Kiryu thought of something bad.
34:05I don't think it will be exciting even if I eat it normally.
34:11Let's eat.
34:17In the mouth at an incredible speed.
34:19In the mouth.
34:20Actually, Kiryu respected someone.
34:24That is
34:29Egashira 2 o'clock 50 minutes.
34:31He has been a big fan of Egashira since he was a child.
34:34He imitated him and broke his bones.
34:37So
34:39I want to be thought of as a person who can do it.
34:43He ate too much garlic.
34:46The results of the examination are the same as the symptoms of garlic.
34:51It's pretty bad.
34:53He immediately went to the hospital.
34:55But
34:56Hello, I'm Kiryu from GOLDEN MOBA.
34:58This day was a live broadcast until midnight.
35:01He was in a terrible pain and started broadcasting.
35:06At this time, he appeared on his face.
35:09I'm a little unstable.
35:12I'm sorry.
35:17Have you ever had a hard time with food?
35:20KUDO, have you ever had a hard time with food?
35:22I had a hard time with Anisakis.
35:26And
35:27I had a hard time with bonito.
35:31It was the most painful time of my life.
35:35I'm sorry.
35:36I made a mistake.
35:38I'm sorry.
35:42Mana-kun.
35:44I went to eat Chinese food with the staff a while ago.
35:49Chinese food is okay.
35:52It was a live broadcast two days later.
35:54It was the fifth song of the live broadcast, so I felt a little sick.
36:00When I looked at my cell phone, the other staff said,
36:02Are you all right?
36:06It's like a picture.
36:07I'm not good either.
36:10There were four or five people.
36:13Weren't there any members?
36:14No.
36:15It was a solo job.
36:17He endured the pain of his stomach and broadcasted live at midnight.
36:20There is a video of the actual pain.
36:24I'm a little unstable.
36:27While the members were talking,
36:30When the camera turned off,
36:31I'm sorry.
36:32I can do it.
36:34I can't hide my painful face anymore.
36:38It was really painful.
36:40The other members were in the video, so I was a little worried.
36:43You must have been tired.
36:46I can see the comments.
36:48It says, I'm not in a good mood.
36:50If it's live, it'll come directly.
36:53Didn't you say that?
36:54Even if I say it, it's not good to get rid of the atmosphere.
36:57I'm holding back.
36:58I thought it was great.
36:59I'm going to show you that face.
37:04You ate too much.
37:05Why did you turn it off?
37:07I thought it would be better to get excited.
37:09Mr. Egashira used to eat a lot of salt.
37:13Salt?
37:14He said he would leave a legend of salt.
37:16He ate a lot of salt and faded out.
37:18It was so funny.
37:21The legend of salt of Mr. Egashira?
37:23It's a legend, but no one knows.
37:30The next morning, he went to the hospital.
37:32I had a terrible stomachache and ate too much black garlic.
37:36Let's do a check-up just in case.
37:38Then...
37:39You have a big stomachache.
37:41The cause is garlic, right?
37:44I knew it.
37:47By the way, why does garlic cause a stomachache?
37:51In fact, garlic, which has a lot of stamina, has an ingredient called allene.
37:56This allene turns into an ingredient called allicin when it is chopped or ground.
38:02This is the source of stamina recovery that helps fatigue recovery.
38:07However, if it is absorbed into the body in large quantities, it can cause symptoms such as blood pressure drop,
38:12anemia, dizziness, and vomiting due to blood vessels expansion.
38:18If you eat too much garlic, it can cause stomachache.
38:21It is also said that it can damage the intestinal environment.
38:27An expert who is familiar with the ingredients of garlic.
38:30As for the appropriate amount of garlic,
38:32it depends on the individual and the condition of the day.
38:38If it is raw garlic, it is said to be 1 or 2 pieces.
38:42If it is cooked and heated, it is said to be 3 or 4 pieces.
38:48However, at that time, Kiryuin...
38:52Thank you for the meal.
38:53He ate 8 pieces of garlic.
38:55It is said that black garlic weakens the stimulation in the process of heating and aging,
39:00but he ate too much.
39:02In this way, Kiryuin received medicine to protect his stomach.
39:06Garlic is expected to have cholesterol reduction and antioxidation.
39:11That's why...
39:12If you eat too much medicine that works well,
39:15the opposite effect will appear.
39:17There is also an appropriate amount of garlic,
39:20so I think that you can eat the appropriate amount according to your physical condition and personality.
39:25Therefore, the appropriate amount of garlic is displayed on the product.
39:29On SNS, there are posts of people who ate too much garlic and were taken to an ambulance.
39:36And it is said that raw garlic has a strong stimulation to the extent that the skin is rough.
39:42I'm home.
39:44There was a woman who received the garlic of the sun.
39:50This is the garlic at that time.
39:52Certainly a large amount.
39:57What I started making with that garlic was...
40:01Garlic soy sauce and garlic oil.
40:05After a while,
40:10my fingertips were tingling.
40:15As I continued to work, there were more abnormalities.
40:21My fingertips were painfully painful.
40:23In particular, my index finger, which was holding the garlic, was tingling.
40:28I washed my hands immediately, but it hurt as if I had a burn.
40:35I cooled it with ice water and looked at my fingertips.
40:42Surprisingly, it was bright red.
40:45Why?
40:47This is the picture at that time.
40:50In fact, the cause was the effect of garlic.
40:55Is that the garlic of the Gekidan?
40:57Yes.
40:58I challenged Guinness World Records on a certain program.
41:03I ate garlic fast.
41:06Did you ride the Guinness World Record?
41:09Are you okay?
41:11I wasn't okay at all.
41:13It wasn't that bad, but my stomach hurt.
41:16Don't talk nonsense.
41:19Hanamura-kun, what is your stamina?
41:21When I eat garlic, my throat hurts.
41:25Is that so?
41:28You have a lot of stamina, but it's delicate.
41:32I don't think it suits me.
41:36Does anyone know how to make a beautiful voice?
41:41What's wrong?
41:42I've been doing this for a long time.
41:45It's been like this for a while.
41:48I've been doing this for about a year and a half.
41:52But it's easy to listen to.
41:56He's laughing at me.
41:59It's easy to listen to.
42:07While cooking garlic, his fingers hurt as if they were burned.
42:12This is the picture at that time.
42:14Certainly, the skin of his fingers is peeling off.
42:18What is the cause?
42:21When garlic is cut and the cells are damaged, an ingredient called alicin is produced.
42:28In fact, this alicin has a very strong sterilizing power.
42:32And it breaks down amino acids and sebum that keep the skin moist.
42:37Then, alicin and other external stimuli can no longer protect the skin.
42:41It is thought to cause symptoms similar to burns.
42:45Put the garlic on the beef and leave it for a while.
42:58Fifteen minutes later, it turned black.
43:02Alicin destroyed the cells of the beef.
43:06Such alicin has other characteristics other than sterilizing power.
43:10It is easy to dissolve in water.
43:13When alicin dissolves in water, its effect weakens.
43:19So when you cut a lot of garlic, it is important to wash your hands frequently and quickly remove the attached alicin.
43:28When cooking garlic, don't forget to wash your hands frequently.
43:33Now, everyone.
43:34The album will be released.
43:36Yes.
43:37We released a new album, New Jam, on October 2nd.
43:41As the title says, it contains the history we have read.
43:46It will be released on October 2nd.
43:48Yes.
43:49We would like you to listen to it.
43:51Next week.
43:52The first case of a woman who has had four consecutive cases of prostitution.
43:56A woman who set fire and killed her husband.
43:59But there is no definitive evidence.
44:01A woman full of lies.
44:03What is Teguchi doing for insurance money?
44:07In the program, a man and a woman who changed prostitution.
44:10For those who shine in No.1, we will give you a gold bar.