ザ！世界仰天ニュース 2024年10月22日 うなぎの蒲焼きで集団食中毒!熱に弱い菌がなぜ増殖した-衝撃の理由!
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TVTranscript
00:00Tonight, the danger of food.
00:03The representative of stamina food, eel kabayaki.
00:06Unexpected food poisoning.
00:09The main cause is...
00:11Gum?
00:13Furthermore, even garlic.
00:16Kiryuin-shou is eating too much.
00:18It's ridiculous.
00:20Tonight, the rice is all here.
00:22And everyone here.
00:25Why is it eel kabayaki?
00:27Mysterious food poisoning.
00:30Welcome. How about eel kabayaki?
00:33Eel kabayaki.
00:34Eel kabayaki.
00:35Eel kabayaki.
00:36Eel kabayaki is said to sell the best.
00:40Even here, they are selling eel kabayaki by setting up a temporary store outside.
00:45Welcome.
00:46It smells good.
00:47It smells good.
00:49Four, please.
00:50Four, please.
00:51Two for me, please.
00:52Two, please.
00:54Three, please.
00:57Of course, it's a big success.
00:59Welcome.
01:01Thank you for the food.
01:07And the family who bought eel kabayaki at the store earlier.
01:12Is it good?
01:13It looks good.
01:14I'm glad I came here.
01:20But a few days later, something strange happens.
01:25Mom.
01:26What?
01:29I feel sick.
01:30What's wrong? Are you okay?
01:33Let's go to the bathroom.
01:39An elementary school girl suddenly vomits.
01:43It's hot.
01:44My body is hot.
01:46Let's measure the temperature.
01:48Furthermore.
01:49Mom.
01:50Yes.
01:51I vomited, too.
01:53I'm scared.
01:54It's strange for her sister, too.
01:55Are you okay?
01:56I'm fine.
02:00The sister's condition is getting worse and worse.
02:04She was examined by Dr. Ura at a local hospital.
02:11Is it easier to lie down?
02:13Yes.
02:15Did you eat anything strange?
02:18Meat, eggs, or raw food?
02:22No, not at all.
02:25There are also viruses such as motor viruses and myocardial infarction.
02:29In general, smaller children are more likely to be infected.
02:35Dr. Ura felt a little uncomfortable at this time.
02:40So.
02:42I'll have you take a blood test, a urine test, and a urine test.
02:47The symptoms are a little serious.
02:49Let's both be hospitalized.
02:51Is that so?
02:55In this way, the elementary school girl and her sister are hospitalized.
03:00It's been a long time.
03:03The symptoms of dehydration are suppressed.
03:06There is a suspicion of infectious disease.
03:08I'll give you an antibiotic.
03:09Yes.
03:10She also suspected some infectious disease and took antibiotics.
03:18Meanwhile.
03:21Thank you for your hard work.
03:23Thank you for your hard work.
03:25What?
03:28Are you a hospital girl?
03:30Yes.
03:31My sister and I were hospitalized today.
03:34Our patient was also hospitalized today because she was a hospital girl.
03:38Is that so?
03:41She is old and has a lot of symptoms.
03:44She has a lot of symptoms.
03:47I don't know what it is.
03:50On the same day, the same patient with the same symptoms.
03:55The next day.
03:58Is it abdominal pain and vomiting?
04:00Yes.
04:01How many times do you have diarrhea?
04:03About 15 times.
04:05It's hard to get up, isn't it?
04:08Surprisingly, patients with the same symptoms go to the hospital one after another.
04:14In the past few days, 14 patients with diarrhea, vomiting, and fever came to this hospital.
04:23Most of them were hospitalized.
04:29Finally.
04:31By the way, my husband's condition is getting worse.
04:34Since when?
04:36I think it was last night.
04:39What are the symptoms?
04:41Abdominal pain and vomiting, just like the two of them.
04:46It's not as bad as the two of them.
04:49The patient's family also has the same symptoms.
04:54It doesn't seem to be just Shonikawa.
04:56The number of patients with diarrhea is increasing.
05:00It doesn't seem to be just our hospital.
05:03Really?
05:05This is...
05:06Is it group food poisoning?
05:12Maybe.
05:16It's a big change.
05:18Urataishi was also suspicious of food poisoning.
05:23Did you eat anything strange?
05:26Like meat, eggs, and raw food?
05:30No, not really.
05:33But...
05:36I didn't eat anything that bothered me.
05:41In the morning, I put margarine on bread and ate it.
05:44So she went to the patients again.
05:49There, too.
05:50Croquette and stir-fried food?
05:54Vegetables.
05:56And milk.
06:00Speaking of which, it's not raw food.
06:03I think it's eel.
06:04It was on a Saturday.
06:07Eel?
06:09Of course, it was cooked, right?
06:11Yes, it was grilled eel.
06:13Will she get this kind of symptom from grilled eel?
06:19You ate sashimi?
06:21Yes.
06:23She thought the raw food was suspicious,
06:26so she looked for common food from the patients.
06:29No, not really.
06:33They're all so different.
06:35No, we have a big supermarket on weekends.
06:40She couldn't find common raw food from the patients.
06:46But...
06:48Is the patient eating eel?
06:53Yes, she ate grilled eel.
06:57One of my patients also ate eel.
07:00Really?
07:03Excuse me.
07:04When she checked again...
07:06I have something to ask you.
07:09Yes, I ate eel.
07:13She bought grilled eel and ate it.
07:16I bought grilled eel.
07:18Other patients also found out that they were eating eel.
07:22Grilled eel is common food, right?
07:24Yes, it is.
07:25I knew it.
07:27And they...
07:28Where did you buy it?
07:31Well...
07:32Well...
07:33They all bought it at that facility.
07:38Other patients also ate eel.
07:42I knew it.
07:45I've never heard of eel poisoning.
07:50What is it?
07:51Some medical institutions in the city reported to the health institution that many patients were diagnosed with eel.
07:58The investigation of the facility was carried out immediately.
08:02This is the workplace.
08:04It's not open now.
08:07No.
08:09The facility was shut down because of food poisoning.
08:16Is there any raw material left?
08:20No, there isn't.
08:24I see.
08:25No.
08:27Excuse me.
08:28Is there any eel left that you ate the other day?
08:34It is difficult to diagnose if there is no raw material or product.
08:40On the other hand, the hospital finally diagnosed the bacteria that were tormenting the patients.
08:49It's salmonella.
08:52The patient who ate eel.
08:56Salmonella bacteria.
08:59Salmonella bacteria is one of the representative causes of food poisoning in Japan.
09:04Salmonella bacteria often infects chicken or eggs.
09:10Salmonella bacteria exist in the intestines of livestock.
09:13Salmonella bacteria may infect them when they eat meat.
09:19The main symptoms are diarrhea, vomiting, fever, and even unconsciousness.
09:28Basically, they have to be watered and naturally recovered.
09:34If left alone for a long time, the salmonella bacteria will rub through the mucous membranes of the intestines and go all over the body.
09:41It is also dangerous for life.
09:44On the other hand, salmonella bacteria are vulnerable to heat.
09:47It is said that if heated at 75 degrees for 1 minute, it will die out.
09:52So, there is no way to be infected by eel grill, which is originally cooked.
09:58But why salmonella bacteria?
10:03This is DICE.
10:04Nice to meet you.
10:05Nice to meet you.
10:06That's right.
10:07DICE, someone came here before.
10:09DICE, someone came here before.
10:12Nice to meet you.
10:13Nice to meet you.
10:18This time, we have an interesting member.
10:20Iwaoka-kun, what is your career history?
10:23I worked part-time at a company and became a salaryman.
10:29Then, I finally got a job at DICE.
10:34Did you get a job at DICE before you got a job?
10:38Somehow.
10:39Did DICE recruit you at that time?
10:41No, they didn't.
10:42One of the managers made it on his own.
10:46What do you mean?
10:47We didn't have an audition.
10:50It was a group of Hira employees who gathered on their own.
10:53Hira employees?
10:54Yes.
10:55It looked like a big deal.
10:56It was a group of Hira employees who gathered on their own.
11:00The manager of another artist was doing it.
11:03He said he wanted to make it himself.
11:05He said he wanted to do it from scratch.
11:06Yes, he made it on his own.
11:09On his own?
11:10But we didn't think it was made on his own.
11:13Is that possible?
11:16Group food poisoning occurs in eel kabayaki.
11:19But why did salmonella, which is weak in heat, cause the infection?
11:26Speaking of eel kabayaki,
11:29group food poisoning occurs in eel bento in July this year.
11:34Oh, I see.
11:37About 160 people were affected by symptoms such as diarrhea and vomiting.
11:43But the cause of this is not salmonella, but group food poisoning.
11:50Group food poisoning exists widely around us,
11:54and it is said that even healthy people have about 20 to 30 percent of it.
12:00By washing hands and disinfecting properly, the infection is prevented.
12:06However, it was reported at the time that there was a possibility of group food poisoning
12:12due to insufficient hand washing of cooking staff and those who worked without gloves.
12:18However, in this case, salmonella was detected in the same eel by a patient.
12:25Why?
12:27What on earth happened?
12:34At that time, Yoji was temporarily seriously injured in another hospital.
12:41Salmonella infection can be serious in children and elderly people.
12:51You look a little better.
12:53Do you feel better?
12:55Yes.
12:57Fortunately, the sister did not become seriously injured and recovered a few days later.
13:02Five days later, she was discharged from the hospital after treatment.
13:06The health center was desperately looking for the person who left the eel kabayaki bought at that facility.
13:13Then...
13:15This is what I bought that day.
13:17Oh, you left it.
13:20They finally found it and provided the rest of the eel.
13:27Then, they checked the microorganisms in the facility that was sold.
13:32In addition, the staff who were involved in cooking were also tested.
13:37As a result...
13:40Salmonella came out of all the leftovers.
13:43Yes, it was also detected by the staff at the store.
13:47Did all the staff who were tested eat eel from the store?
13:51After all, the cause of food poisoning was definitely salmonella bacteria in eel kabayaki.
13:58But there is still a mystery.
14:01Salmonella bacteria, which should be vulnerable to heat.
14:04Why was it detected from eel kabayaki?
14:10From here, we will reproduce the report issued by the health center.
14:15A few days before the patients visited the hospital.
14:20One, two!
14:23At the facility that was sold, a temporary store was set up on a Saturday afternoon.
14:32Good morning.
14:33I've been waiting for today.
14:35Please wait there.
14:37The liver was processed from the fish store and the open eel was bought.
14:44The liver was processed from the fish store and the open eel was bought.
14:49First, they made shirayaki at a temporary store outside the building.
14:57They stored them in a styrofoam container.
15:03When the shirayaki was baked to some extent...
15:07Then I'll carry this.
15:10They moved the container to the refrigerator.
15:15After that, the shirayaki was processed into kabayaki.
15:21The sauce was used by opening the unopened one in a bat.
15:29After soaking the whole shirayaki in the sauce...
15:32After soaking the whole shirayaki in the sauce...
15:38They heated it.
15:40It smells good.
15:41It smells good.
15:43In addition, the finish was soaked in a bat.
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 eel stew, eel bowl, and eel sushi.
15:58How do you like the eel on Saturday?
16:02Thank you very much.
16:03In this way, 1,310 dishes were sold over five days.
16:10In fact, there were three big mistakes in this process.
16:13Three?
16:16The first one I got was salmonella.
16:19What did you get?
16:21Saba sushi.
16:23What?
16:25Anisakis?
16:27Oh, Anisakis.
16:33You're amazing.
16:36You even remember my muscle.
16:41Do you eat eel, Mr. Akihito?
16:42I do.
16:43I do.
16:44I like eel.
16:45You like eel, don't you?
16:46I like eel.
16:47I like eel.
16:48I like eel.
16:49It's like eel rice.
16:52I love eel, too.
16:53I eat eel about three times a week.
16:56Really?
16:58No matter how many girls I like, I don't eat eel three times a week.
17:06I eat a reasonable amount of eel.
17:12When we rehearse, the staff usually buys us eel.
17:17But 80% of the time, we eat eel.
17:21I've never seen that.
17:22I'm sorry.
17:23Was there salmonella in the eel?
17:26Or did someone put it in the eel because he couldn't wash his hands?
17:31It's like this.
17:35You're a good viewer.
17:37You can't change the channel.
17:38You can't change the channel.
17:41Why was salmonella, which is vulnerable to heat, detected in the eel?
17:47In fact, there were three major mistakes in the cooking process.
17:52First, how to store it.
17:57After putting the baked Shirayaki in the steamer, it was left in the refrigerator for a while.
18:07How long does it take?
18:09Styrofoam has a high heat retention effect.
18:15Therefore, the baked Shirayaki was hard to cool down.
18:22In fact, salmonella is said to grow the most at 37 degrees Celsius.
18:28The Shirayaki, which was stored in the steamer and left outside for a while, was thought to be close to that temperature.
18:41After that, it was moved to the refrigerator, but it was speculated that the temperature in the steamer did not go down immediately.
18:49When salmonella was already attached due to some reason, it was thought that it was increasing more and more in this optimal temperature of styrofoam.
19:02After that, in the experiment at the health center, when salmonella was attached to the Shirayaki and kept at 37 degrees Celsius, the salmonella increased 100 times in 4 hours and 10,000 times in 6 hours.
19:1910,000 times?
19:21The second problem is the use of sauce.
19:27Shirayaki with salmonella growth.
19:31It was seasoned with sauce and turned into kabayaki.
19:37At this time, salmonella went from Shirayaki to sauce.
19:43After that, the fire was extinguished by baking, and the salmonella in the kabayaki itself should have been extinguished.
19:51However...
19:54At the end...
19:57The sauce painted on the finish is the same as the sauce on the first Shirayaki.
20:04In this way, salmonella was also attached to the kabayaki through fire.
20:12However, there is a big question.
20:16Where did salmonella come from in the first place?
20:21In fact, it is not well known, but there is a possibility that eel and horse mackerel living in the river also have salmonella.
20:32However, salmonella should be extinguished because it is heated when making Shirayaki.
20:40Why was salmonella attached to eel after that?
20:46The biggest problem was the military.
20:55Mr. Hanamura.
20:56Yes.
20:57What is your career?
20:58What do you do?
20:59I was a part-time worker at SMAP.
21:08I was in my teens.
21:09That's more than 20 years ago.
21:11Yes.
21:12Only once.
21:16I'm sorry.
21:17You were a part-time worker at SMAP.
21:20I was a dispatcher.
21:21I see.
21:22I was a dispatcher and I moved SMAP's big tools.
21:28I didn't know there was such a dispatcher.
21:30I didn't want it, but I was very kind.
21:40He was in a far place.
21:42I understand.
21:43That's why I can't get close to him.
21:44Even if I can't get close to him, I can feel something.
21:47He had a great aura.
21:49Aura?
21:50Yes.
21:51It's just me, isn't it?
21:53I'm scared.
21:57How about you, Kudo?
21:58I was also a part-time worker at SMAP.
22:02What is it?
22:03What is it?
22:04It's a program where people other than Mr. Nakai cook.
22:09Yes.
22:10The person who came as a guest was imitating Michael Jackson.
22:16I was dancing to Michael Jackson with his back dancer.
22:21Only once.
22:23Not just once?
22:24Only once.
22:29He had a great aura.
22:30Only Mr. Nakai had a great aura.
22:34Don't say that.
22:38I see.
22:39Where are you from?
22:42I wanted to be a comedian when I graduated from high school.
22:45So I went to YOSHIMOTO INSTITUTE.
22:47I see.
22:48I was a 9th grader in TOKYO.
22:51I was a classmate of HARISENBON, SHIZURU, and RAIZU.
22:56Did you have a team?
22:58I had a team with a guy named IKEDA from SHIZURU.
23:03I see.
23:06I got along with him.
23:11Did you meet him?
23:13Yes, I did.
23:14We reunited 10 years later.
23:17So I think he's doing well.
23:20I think he's doing well.
23:22I think so, too.
23:24Did you feel awkward?
23:26I've been doing it since I was 16.
23:29I've been doing it for a long time.
23:3116?
23:32I just remembered the first time I met NAKAI.
23:37It was a program that SANMA and NAKAI were doing.
23:40It was a very short program.
23:43It was a long time ago.
23:45I didn't have a great aura.
23:52Salmonella bacteria are supposed to die from heat.
23:56Why did the bacteria stick to the eel?
23:59The answer is...
24:02The staff was working on the eel.
24:07The staff touched the eel.
24:11The staff also touched the grilled eel.
24:14I see.
24:16I don't know.
24:17Salmonella bacteria were attached to the eel.
24:21Salmonella bacteria were attached to the eel.
24:25Salmonella bacteria grew on the eel.
24:30It looks like a raw eel.
24:32The staff grabbed the eel.
24:36The staff thought a large amount of Salmonella bacteria had moved to the eel.
24:43The staff worked without being replaced.
24:48How is the eel on Saturday?
24:55About 1,300 types of eel have been sold.
25:00The eel has developed into a group food poisoning.
25:04I'm scared because I'm watching something complicated.
25:08The eel looks delicious.
25:11I want to eat eel.
25:16Are you okay?
25:18The eel has developed into a group food poisoning.
25:25According to an expert who is familiar with eel cooking,
25:28when cooking and selling eel,
25:31hygiene management is thoroughly carried out, such as hand washing, disinfecting,
25:35changing gloves, and gloves.
25:40However, this store is a temporary store.
25:44There was no detailed information about the risks of eel,
25:47and there was no instruction manual for cooking.
25:50The facility that sold eel was banned from operating.
25:54After that, instructions for work procedures and hygiene management were given.
26:02I talked to a doctor who actually examined patients at the time.
26:07He is currently working at a hospital in another prefecture.
26:11When I first saw him, I thought he was suffering from myocardial infarction.
26:20So I started examining him.
26:22It's not common for the whole family to have the same symptom.
26:27So I started to doubt that it was not just an infection,
26:32but a food poisoning.
26:35I didn't know anything about eel.
26:39I didn't know why it was so common to have myocardial infarction.
26:45I found out a lot of things unexpectedly.
26:49I thought I had to ask the doctor about things that I didn't know.
26:56I found out a lot of things unexpectedly.
27:01I thought it was amazing.
27:04Salmonella food poisoning caused by eel, which is not well known.
27:10It is said that proper knowledge is required for thorough hygiene management.
27:16In fact, salmonella infection is a very serious symptom
27:21even for young and strong-willed people.
27:27Tamie Oshiro, a high school girl, went to his house during the summer vacation.
27:33She was going to do her homework with him.
27:36She put natto and raw eggs in her lunch.
27:43She put a lot of it on her rice.
27:48It's delicious.
27:50And this made them suffer.
27:54After a while...
27:58What's wrong?
28:00She suddenly felt unwell.
28:03I need to go to the bathroom.
28:06Then...
28:11She lost consciousness for some reason.
28:16She managed to get to the bathroom.
28:21She couldn't breathe.
28:25She had severe abdominal pain.
28:28And...
28:30She vomited.
28:33Tamie!
28:35Her boyfriend's mother was worried about her.
28:41Hey, the bathroom is open.
28:44Her boyfriend had the same symptom.
28:47She went to the hospital the next day.
28:52At that time, she couldn't even walk.
28:56She was hospitalized immediately.
29:01Yes, she was infected with salmonella from that egg.
29:06Salmonella is sometimes attached to the shell of an egg.
29:11Most of the eggs that are sold there are washed and sterilized.
29:17According to an expert who is familiar with food sanitation...
29:21Eggs are sold in a state where they are washed and sterilized.
29:26So you don't have to be afraid of them.
29:31There are various ways to feed them.
29:35The number of chickens with bacteria has decreased.
29:39About three out of 100,000 chickens are contaminated.
29:44It's a very small number, so you don't have to be afraid.
29:49In the area where high school students lived at the time...
29:53They often bought eggs directly from the farm.
29:57Because the eggs were freshly laid and fresh...
30:01They didn't put them in the refrigerator even in the summer.
30:06If there was a small scratch on the shell of the egg...
30:09Bacteria can infiltrate from there.
30:13In addition, if you store it in a high-temperature place without putting it in the refrigerator...
30:17Bacteria can suddenly proliferate.
30:21It was thought that the two of them ate such eggs and were infected at the same time.
30:29She was in a state of malnutrition for a few days after she was hospitalized.
30:34In addition, she suffered from high fever and hallucinations.
30:40On the other hand, her boyfriend...
30:45He endured it for a long time and was late in treatment.
30:49It was so dangerous that he needed to be treated in the ICU.
30:55According to the doctor...
30:57It's easy to get serious injuries in people who are physically weak.
31:02And children and elderly people.
31:06But I think it's a disease that can occur in all ages.
31:11So I think you need to be careful.
31:14In the end, the two of them had to stay in the hospital for about two weeks.
31:19It was so painful that they ate too much of that.
31:28This year marks the 20th anniversary of the formation of the Visual Kei Air Band.
31:33Golden Bomber
31:35In fact, vocalist Kiryuin Showa...
31:38There was a day when he was fighting a secret pain.
31:42That is...
31:44Ouch, ouch, ouch.
31:47What is it?
31:49Someone is calling me.
31:51Someone is calling me.
31:53When he wakes up, his stomach hurts so much.
31:57For example...
31:59Stomach...
32:01Sensitive...
32:03It's like a needle.
32:05Pain that seems to be stabbed.
32:09And then...
32:13His head is dizzy.
32:15What is this?
32:17Eventually...
32:20He vomits blood.
32:25It's completely crazy.
32:31I'm waiting for you downstairs.
32:34This day was a local location of a NITTERU program.
32:38It's time to leave.
32:41I can't make a hole in the location.
32:46His stomach hurts so much that it seems to be able to make a hole.
32:49There is a video of him trying not to make a hole in the location.
32:53It's amazing.
32:54I'm waiting for you.
32:57Even after a long time has passed, the pain does not subside.
33:02I can't make a hole in the location.
33:04He made a mistake in his reaction.
33:07Somehow, the location is over.
33:10It's cold.
33:13It hurts a lot.
33:15What is the cause of this pain?
33:19What did I eat?
33:21I think it's food.
33:25He searched for symptoms of food.
33:31Then...
33:32The symptoms are the same.
33:34The food is the same as the symptoms.
33:37It was a location of a program the day before.
33:41I came to the next restaurant.
33:46What is the recommendation of this restaurant?
33:48The most popular black garlic.
33:51This is the black garlic that has been aged.
33:56I eat this.
33:58At this time, he thought of something bad.
34:02I don't think it will be exciting even if I eat it normally.
34:09ITADAKIMASU.
34:15He eats at an incredible speed.
34:18Actually, he respects someone.
34:21That is...
34:26Egashira 2 hours and 50 minutes.
34:28He has been a big fan of Egashira since he was a child.
34:31He imitated him and broke his bones.
34:34Then...
34:36He thought he could imitate him.
34:40He ate too much garlic.
34:43The results of the search are the same as the symptoms of garlic.
34:48It's pretty bad.
34:50He immediately went to the hospital.
34:52But...
34:53I'm Kiryu from GOLDEN MOBA.
34:55This day was a live broadcast until midnight.
34:58He was in pain and started broadcasting.
35:03At this time, he was on his face.
35:06He is unstable.
35:14Have you ever had a hard time with food?
35:17KUDO, have you ever had a hard time with food?
35:19I had a hard time with anisakis.
35:23I had a hard time with bonito.
35:28It was the most painful time in my life.
35:33You made a mistake.
35:39Mana-kun.
35:41I went to eat Chinese food with the staff.
35:46Chinese food is okay.
35:49The second day was a live broadcast.
35:52I felt sick from the 5th song.
35:57When I looked at my cell phone, the staff asked me if I was okay.
36:02I was scared.
36:04I said I couldn't do it either.
36:08There were 5 people.
36:10There were no members?
36:12It was a solo job.
36:14He endured the pain of his stomach and broadcasted at midnight.
36:18There is a video of him enduring the pain.
36:21He is unstable.
36:24The members are talking.
36:27The camera is switched.
36:30He looks painful.
36:33He can't hide it anymore.
36:35It was really painful.
36:37I was worried because other members were on the screen.
36:40I was worried because other members were on the screen.
36:43I can see the comments.
36:45I can see the comments.
36:47I can see the comments.
36:50I didn't say anything.
36:51I didn't say anything.
36:54I was patient.
36:56I thought you were great.
36:57I thought you were great.
36:59I ate too much.
37:01I ate too much.
37:03I think it's better to be excited.
37:05I think it's better to be excited.
37:07I ate a lot of salt.
37:10I ate a lot of salt.
37:14I ate a lot of salt.
37:18This is a legend of salt.
37:20This is a legend of salt.
37:22This is a legend of salt.
37:24This is a legend of salt.
37:27The next morning, he went to the hospital.
37:29I ate a lot of garlic.
37:32I ate a lot of garlic.
37:35Then.
37:36His stomach is upset.
37:38The cause is garlic.
37:41The cause is garlic.
37:43The cause is garlic.
37:48Garlic has an ingredient called allene.
37:53Garlic has an ingredient called allene.
37:59This is the source of stamina recovery.
38:04This is the source of stamina recovery.
38:07This is the source of stamina recovery.
38:15If you eat too much garlic, your stomach may be upset.
38:18If you eat too much garlic, your stomach may be upset.
38:24He is an expert in garlic.
38:27I think it depends on the type of garlic.
38:30I think it depends on the type of garlic.
38:36If it's raw garlic, it's a little.
38:39Even if you cook it and heat it up, it's said to be about 3 or 4 times.
38:45But at that time, Kiryu-in...
38:48Thank you for the meal!
38:50He ate 8 times!
38:52Black garlic is said to weaken the stimulation in the process of heating, but he ate too much.
38:59In this way, Kiryu-in received medicine to protect his gums.
39:04Garlic is expected to reduce cholesterol and antioxidate.
39:09That's why...
39:10If you take too much medicine, it will have the opposite effect.
39:15Garlic also has an appropriate amount, so I think you can eat the right amount according to your physical condition and personality.
39:22So the product has an appropriate amount.
39:26In SNS, there are posts of people who ate too much garlic and were transported by ambulance.
39:33And it is said that raw garlic has a strong stimulation that makes the skin rough.
39:39I'm home!
39:41There was a woman who received a lot of garlic.
39:47This is the garlic at that time.
39:50Certainly a large amount.
39:54What I started making with that garlic was...
39:58Garlic soy sauce and garlic oil.
40:02When I started making it for a while...
40:07My fingertips were tingling.
40:12As I continued to work, there were more abnormalities.
40:16Ouch!
40:18My fingertips were extremely painful.
40:21Especially the index finger, which was holding the garlic, was tingling.
40:26Finally, I washed my hands, but it was as painful as if I had a burn.
40:33When I cooled it with ice water and looked at my fingertips...
40:40It was bright red!
40:43Why?
40:45This is the picture at that time.
40:47In fact, it was the effect of garlic.
40:52Gekidan's garlic!
40:54Yes.
40:55I challenged Guinness World Records in a certain program.
41:00I ate a lot of garlic.
41:03Did you get on the Guinness World Records?
41:06Are you okay?
41:08I'm totally fine.
41:10It wasn't that bad, but my stomach hurt.
41:13Don't talk nonsense!
41:16Hanamura-kun's garlic!
41:18When I ate garlic...
41:20My throat was in a bad condition.
41:22Is that so?
41:24You have a lot of stamina, but it's delicate.
41:29I don't think it suits me.
41:32Does anyone know how to make a beautiful voice?
41:37What's wrong?
41:39I've been doing half-recorded for a while.
41:42It's been like this for a while.
41:45It's been about a year and a half.
41:49But it's easy to listen to.
41:53He's laughing at me.
41:56It's easy to listen to.
41:58What?
41:59It's easy to listen to.
42:01It's easy to listen to.
42:04While cooking garlic, his finger hurts like a burn.
42:09This is the picture at that time.
42:11Certainly, the skin of the finger is peeling off.
42:15What is the cause?
42:19When garlic is cut and the cells are damaged,
42:22an ingredient called alicin is produced.
42:25In fact, this alicin has a very strong sterilizing power.
42:29And it breaks down amino acids and sebum that keep the skin moist.
42:34Then, alicin, etc.
42:36You can't protect your skin from the stimulation from the outside.
42:39You can think of a symptom similar to a burn.
42:43Put the grated garlic on the beef and leave it for a while.
42:4815 minutes later
42:55It turned black after 15 minutes.
42:59Alicin broke down the cells of the beef.
43:03Such alicin has other characteristics other than sterilizing power.
43:08It's easy to dissolve in water.
43:11Alicin is weak when dissolved in water.
43:16So when you cut a lot of garlic,
43:19it is important to wash your hands frequently and quickly remove the attached alicin.
43:26When cooking garlic, don't forget to wash your hands frequently.
43:30Now, everyone.
43:32The album is coming out.
43:34We released a new album, New Jam, on October 2nd.
43:38As the title says, it contains the history of our journey.
43:43It will be released on October 2nd.
43:48Next week.
43:50The first case of a woman who has had an affair four times in a row.
43:54A woman who set fire and killed her husband.
43:57But there is no conclusive evidence.
43:59A woman full of lies.
44:01What is the way to get insurance money?
44:04In the program, a man and a woman who have had an affair.
44:07For those who shine in No.1, we will give you a golden bar.