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  • Gluten or gluten-free? That is the question.

  • Let's talk about that.

  • ♪(intro music)♪

  • - Good mythical morning. - I'm seeing gluten-free

  • - options pop up more and more... - Popping everywhere.

  • ...on the menus that I frequent. In the restaurants that I frequent.

  • - And it's got to me thinking (laughs). - It's got to you thinking?

  • - It's got to me. - (shouting) It's got to me!

  • - It's got to me -- - And now I'm thinking about it.

  • It's got to me thinking -- exactly.

  • Maybe I should -- maybe I should go gluten-free.

  • I don't much about it, but it's probably a good thing, right?

  • - Well... - But how does it impact my experience?

  • It's very difficult to do. There are people who have

  • a gluten sensitivity, and they can be affected by it, and they try to avoid it.

  • Then there are people who have celiac disease, which is a major problem.

  • If they get gluten in their system, they can have a gastrointestinal nightmare--

  • - Eww. ...that you don't want to be around for.

  • So for those people, especially, and we're discovering more about that.

  • - Not me, like I've been studying it. - We, the scientists.

  • Me and all the other scientists are discovering more about it every day.

  • But because people who know about this kind of thing have been discovering

  • more about it, there are these options. And the options are getting

  • better and better, and they're getting closer and closer

  • to the things that they're trying to imitate that do have gluten in them.

  • Right, but how close are they getting? Today we ask that question

  • as we analyze the facts in the foods in our mouths.

  • It's time for, "We be disputin' which of these foods has gluten."

  • Okay, we're gonna be presented with two different items,

  • and we're gonna taste both of them, and then we're gonna plant

  • our gluten-free flag in the one that we think is gluten-free.

  • - Yes, we are. - And the loser --

  • - there actually is no winner in this game, Link. - Oh.

  • There's just a loser. The loser is going to have to listen

  • to our gluten-free crew members talk about their gluten-free diets.

  • - Oh my goodness. - On Good Mythical More.

  • - (crew laughing) - It's gonna be great.

  • Let's get to it.

  • Here we have two mac and cheese bowls. Both Annie's brand.

  • One is gluten; one is gluten-free. It's our job to figure out which.

  • - Both very delicious looking. - Now, just a little backround here,

  • - gluten is the glue that holds food together. - Gluten.

  • Yeah, that's how I remember it. Glue, with an E.

  • You take the E off, and you put a T in, that's gluten.

  • - Right? - It's the proteins from wheat --

  • - (stammering) Rye - Wheat, why?

  • - (crew laughing) - ...rye and barley.

  • - Why does it have to be this way? - So, one of the ways that we're gonna

  • be able to figure out where to put our flags

  • is how -- did we taste glue? How well does it stick together?

  • Well-- but the idea is that they replace it. With this they've replaced it with rice

  • - to hold it together, so, I dunno, how -- - One of these is rice pasta

  • - and the other is wheat pasta. - How good of a job did they do?

  • Let's eat out of the same one, so we can have a shared experience here.

  • (Rhett) I got a lot, cause I like it.

  • It tastes as expected; two day old mac and cheese.

  • - It tastes good though. - I gotta have a point of comparison

  • - before I can really pick apart. - Not this does look different.

  • The noodles are bigger. Hmm, that gives me an idea.

  • - (Link) The noodles are bigger? - (Rhett) The noodles are bigger.

  • I just got a clue.

  • The only thing that tastes different to me is this doesn't taste as cheesy,

  • but that's not the variable we're analyzing.

  • Wow! This tastes like it comes from a different planet.

  • Cause they grow mac and cheese, right? It's from a --

  • - Yeah. - It's from a plant.

  • - (Link) I would say-- - This is like one that adapted

  • - and evolved on another planet. - Well I'm just saying, I think

  • this tastes better. I think it may be more cheesy.

  • I don't know why it would be more cheesy, but I -- so, by that reason only

  • I'm gonna guess that this is gluten-free.

  • I'm also gonna guess that this is gluten-free, but I'm using

  • a different logic, and I'm going with the size of the noodles.

  • They had to make the noodles bigger, because rice glue doesn't work as good

  • - as gluten glue. - Gotta make a bigger noodle?

  • Yeah. Gotta make a bigger noodle. We're gonna need a bigger noodle.

  • - That's what they said in the factory. - Were we right or wrong?

  • - (Drew) You guys were both right. - Yeah!

  • - Both right? - (Drew) Both right.

  • It didn't taste bad, it just didn't taste --

  • Good.

  • Apparently soy sauce has gluten in it. And apparently gluten-free soy sauce

  • Doesn't have gluten in it. I didn't know that.

  • So we're got some Kikkoman low sodium with gluten, but then we got some

  • - Tamari brand that's gluten free. - So, another way at this,

  • is how familiar are you with you soy sauce brands?

  • - Maybe let's go over here first? - Maybe we should.

  • I don't get in the habit of just drinking soy sauce.

  • I wouldn't -- don't take it like a shot. I'd just do a sip-- sippity sip.

  • - Just a little sippy sip sip. - (Rhett) A sippity sip, yeah.

  • (Link) Why you need glue to hold a liquid together?

  • Exactly. Sometimes you just think they must just be adding it

  • just cause they want to. The gluten lobby.

  • You know, the gluten lobby has gotten to the soy sauce people.

  • You soy sauce people are too susceptible to being influenced by the gluten lobby.

  • Woah!

  • You need somebody to stand up for you. I'll be your representative.

  • I am gonna be a politician after 60. I haven't told you this.

  • - I'll drive the bus. - (laughs)

  • That was nasty, but I think soy sauce alone, is just--

  • is an ill-fated adventure.

  • - Sweeter. Instantly sweeter. - Is it instantly sweeter?

  • (Rhett) Instantly sweeter.

  • I hate both of these. I mean-- you're drinking a second sip?

  • - Eugh! - Bam! Just like that.

  • - (Link) I'm just gonna mix it up a little bit and --

  • - I'm building my cred right now, so when I go out and campaign,

  • they'll be like, "That man knows his soy." That's why I'm right.

  • - (Drew) Alright, Rhett, you are incorrect. - (laughs)

  • - Vote for me, after I turn sixty. - Alright.

  • - I'm just announcing my candidacy... - I'll be the driver.

  • ...for -- for whatever he was gonna run for. I'm in.

  • Alright, now we got some chocolate chip cookies, y'all.

  • Gluten-free and non gluten-free, of course. both made by Tate's.

  • - Good old Tate, who we went -- - Tate!

  • - We went to grade school with Tate. - (Rhett) Tate was one of the first guys...

  • - (Link) I thought he was a doctor now. - ...I invited myself over to spend

  • - the night with him, when I was a child. - Had columns in front of his house.

  • - He was rich, man. - Oh man. When you got two white columns

  • in front of your house, you know you're rolling in dough.

  • -His momma had a big refrigerator. - Big refrigerator.

  • He had all kinds of stuff in it.

  • His brother told us about stuff he shouldn't have been talking about.

  • - Tell them. - Just nocturnal things.

  • - (laughs) - Hey! I'm just saying.

  • Alright, so that's a crunchy cookie. I don't --

  • - I don't approve of those in general. - (Rhett) Really?

  • This one looks sadder.

  • I would have thought that one of them was more gluey, but they're both just crispy.

  • But, I'm immediately going with gluten-free over here, I'm gonna (inaudible) --

  • - This one doesn't taste as good. - So you're just assuming, like I am,

  • that if it doesn't taste as good, it's gluten-free.

  • Right, when something's taken out, that you gotta pay more for...

  • - Yeah. - It's gotta taste -- what?

  • You're losing something, buddy roll.

  • You don't get what you're paying for.

  • - (Drew) Alright, you guys were both wrong. - Oh no! What? Really? I could of...

  • - You're kidding us. - ...I could of tied it up.

  • This is gluten-free?

  • - Okay, we're both big fans of waffles. - Uh huh.

  • These are both from Trader Joes. One of them's gluten-free,

  • one of them's not. Now, the one that is gluten-free

  • has a bunch of ingredients to make up for the gluten.

  • It's got potato starch, corn starch, brown rice, flower, and potato flower.

  • So one of them should taste like it's got four different things in it.

  • - I'm making my cut for both of them. - Now, I'm not doing syrup on my waffles,

  • because as we discovered during the Dirty 30 game,

  • - I'm apparently deathly allergic to it. - (laughs)

  • - On the outside of your body. - (Rhett) It causes the outside

  • of my body to break out, so I'm not putting it

  • on the inside of my body, just out of principle.

  • - You taste glue? - I don't taste glue.

  • I mean, again, I really have to compare the two.

  • That is the general idea, Link.

  • - Boy. Boy. - This is tough. I can't tell--

  • - (Link) So you're adamant. - Yeah.

  • (Link) I can't tell the difference. Maybe I'm...

  • Hey! Don't sniff my flag, man.

  • I cannot tell at all, I'm just blindly guessing,

  • and, when in doubt, guess what Rhett didn't. So...

  • - (Link) Can you tell the difference? - Yeah, of course, this one was a little burnt,

  • - maybe that was what I was tasting. - (Drew) Rhett, you are incorrect.

  • - Ahh! - (laughs)

  • Okay, so, I mean, you did tell a difference.

  • (Rhett) Well, if you look closely, you can see that these ones

  • were completely burnt. This one tasted a lot better, I think,

  • because it was cooked. It wasn't burnt.

  • - Yeah. - And I just immediately was like,