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. 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.
