Why Does Asparagus Make Your Pee Smell Funny?

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The asparagus has a long and storied history. It was mentioned in the myths and the scholarly writings of ancient Greece, and its cultivation was the subject of a detailed lesson in Cato the Elder's treatise, On Agriculture. But it wasn't until the turn of the 18th century that discussion of the link between asparagus and odorous urine emerged. In 1731, John Arbuthnot, physician to Queen Anne, noted in a book about food that asparagus "affects the urine with a foetid smell ... and therefore have been suspected by some physicians as not friendly to the kidneys." Benjamin Franklin also noticed that eating asparagus "shall give our urine a disagreeable odor."

Since then, there has been debate over what is responsible for the stinky pee phenomenon. Polish chemist and doctor Marceli Nencki identified a compound called methanethiol as the cause in 1891, after a study that involved four men eating about three and a half pounds of asparagus apiece. In 1975, Robert H. White, a chemist at the University of California at San Diego, used gas chromatography to pin down several compounds known as S-methyl thioesters as the culprits. Other researchers have blamed various "sulfur-containing compounds" and, simply, "metabolites."

More recently, a study demonstrated that asparagusic acid taken orally by subjects known to produce stinky asparagus pee produced odorous urine, which contained the same volatile compounds found in their asparagus-induced odorous urine. Other subjects, who normally didn't experience asparagus-induced odorous urine, likewise were spared stinky pee after taking asparagusic acid.

The researchers concluded that asparagusic acid and its derivatives are the precursors of urinary odor (compared, in different scientific papers, to the smell of "rotten cabbage," "boiling cabbage" and "vegetable soup"). The various compounds that contribute to the distinct smell—and were sometimes blamed as the sole cause in the past—are metabolized from asparagusic acid.

Exactly how these compounds are produced as we digest asparagus remains unclear, so let's turn to an equally compelling, but more answerable question:

WHY DOESN'T ASPARAGUS MAKE YOUR PEE SMELL FUNNY?

Remember when I said that some people don't produce stinky asparagus pee? Several studies have shown that only some of us experience stinky pee (ranging from 20 to 40 percent of the subjects taking part in the study, depending on which paper you read), while the majority have never had the pleasure.

For a while, the world was divided into those whose pee stank after eating asparagus and those whose didn't. Then in 1980, a study complicated matters: Subjects whose pee stank sniffed the urine of subjects whose pee didn't. Guess what? The pee stank. It turns out we're not only divided by the ability to produce odorous asparagus pee, but the ability to smell it.

An anosmia—an inability to perceive a smell—keeps certain people from smelling the compounds that make up even the most offensive asparagus pee, and like the stinky pee non-producers, they're in the majority.

Producing and perceiving asparagus pee don't go hand-in-hand, either. The 1980 study found that some people who don't produce stinky pee could detect the rotten cabbage smell in another person's urine. On the flip side, some stink producers aren't able to pick up the scent in their own urine or the urine of others.

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How Is a Sunscreen's SPF Calculated?

Rawpixel/iStock via Getty Images
Rawpixel/iStock via Getty Images

I’m a pale person. A very pale person. Which means that during these hot summer months, I carry sunscreen with me at all times, and apply it liberally. But I’ve never really understood what those SPF numbers meant, so I asked some sun care to break it down for me—and to tell me how to best apply the stuff so that I can make it through the summer without looking like a lobster.

Soaking up the sun ... safely

SPF stands for Sun Protection Factor, and it indicates a sunscreen’s ability to block UVB rays. The concept was pioneered at the Coppertone Solar Research Center in 1972; in 1978, the FDA published an SPF method based on Coppertone’s system, according to Dr. David Leffell, chief of Dermatologic Surgery and Cutaneous Oncology at Yale.

The numbers themselves stand for the approximate measure of time a person who has applied the sunscreen can stay out in the sun without getting burned. Say you get burned after 20 minutes in the sun without sunscreen; if properly applied (and reapplied), SPF 30 will allow you to stay in the sun 30 times longer without burning than if you were wearing no protection at all. So, theoretically, you should have approximately 600 minutes, or 10 hours, in the sun. But it’s not an exact science because the amount of UV light that reaches us depends on a number of factors, including cloud cover, the time of day, and the reflection of UV rays off the ground, so it’s generally recommended that you reapply sunscreen every two hours (or even sooner).

What gives a sunscreen a higher SPF comes down to the product’s formulation. “It’s possible that an SPF 50 might contain slightly more of one or more sunscreen active ingredients to achieve that higher SPF,” Dr. Patricia Agin, president of Agin Suncare Consulting, says. “But it’s also possible that the SPF 50 might contain an additional active ingredient to help boost the SPF performance to SPF 50.”

No matter what SPF your sunscreen is, you’ll still get a burn if it’s not properly applied. So let’s go over how to do that.

How to apply sunscreen

First, make sure you have a water-resistant, broad spectrum sunscreen—which means that it protects against both UVB and UVA radiation—with an SPF of at least 30. “Typically, you don’t have to buy sunscreen that has an SPF higher than that unless you have very sun sensitive skin,” Leffell says. “That’s a very small percentage of the population.” (Redheads, people with light eyes, and those who turn pink after just a few minutes in the sun—you’ll want to load up on SPF above 30.)

Twenty minutes before you go out to the beach or the pool, begin to apply your sunscreen in an even coat. “Don’t apply it like icing on a cake,” Leffell says. “I see these patients and they’ve got the tops of their ears covered with thick, unevenly applied sunscreen, and that’s not a good sign.” Sunscreen sprays will easily give you that even coat you need.

Whether you’re using lotion or a spray, when it comes time to apply, Leffell recommends starting with your scalp and face, even if you plan on wearing a hat. “Make sure you’ve covered the ears and nose and under the eyes,” Leffell says. “Then, I would move down to the shoulders, and make sure that someone can apply the sunscreen on your back beyond the reach of your hands.”

Other areas that are important that you may forget to cover, but shouldn’t, are the tops of your feet, the backs of your hands, and your chest. “We see it all the time now—the v of the chest in women has become a socially and aesthetically huge issue when they are 50 and beyond. Because even though they can treat their faces with all sorts of cosmetics and procedures, the chest is much harder, and they are stuck with the face of a 40-year-old and the chest of a 60-year-old. You want to avoid that using sunscreen.”

Another important thing to keep in mind: Water-resistant doesn’t mean waterproof. “I always tell patients to reapply every couple of hours while you’re active outdoors," Leffell says, "and always reapply when you come out of the water or if you’ve been sweating a lot, regardless of whether the label says water resistant."

Determining whether or not you’ve succeeded in properly applying your sunscreen is easy: “You know you’re applying your sunscreen properly if, after the first time you’ve used it, you haven’t gotten a burn,” Leffell says.

Agin has a caveat, though: "It’s not a good idea to think of sunscreens only as a way to extend your time in the sun," she says. "One must also understand that even before becoming sunburned, your skin is receiving UV exposure that causes other damage to the skin. At the end of the 600 minutes, you will have accrued enough UV to cause a sunburn—one Minimal Erythema Dose or MED—but there is pre-MED damage done to skin cells’ DNA and to the skin’s supporting structure of collagen and elastin that is not visible and happens even before you sunburn. These types of damage can occur without sunburning. So you can’t measure all the damage done to your skin by only being concerned about sunburn."

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us atbigquestions@mentalfloss.com.

An earlier version of this post ran in 2014.

What's the Difference Between Ice Cream and Gelato?

iStock/Getty Images/zoff-photo
iStock/Getty Images/zoff-photo

'Tis the season for beach reads, tan lines, and ice-cold desserts. You know it's summer when going to the local ice cream or gelato shop becomes part of your daily routine. But, what exactly is the difference between these two frozen treats?

One of the key differences between the two is butterfat. While ice cream's main ingredients include milk, cream, sugar, and egg yolks, the secret to making gelato is to use much less cream and sometimes little to no egg yolk. This leads to a much smaller percentage of butterfat in gelato. The FDA rules say that ice cream cannot contain less than 10 percent milkfat (though it can go as high as 25 percent) while gelato, much like soft serve, stays in the 4- to 9-percent range.

The churning method for both also differs, which affects the treat's density. Ice cream is churned at a much faster pace, leading to more air being whipped into the mixture. Ice cream's higher butterfat content comes into play here—due to all of that milkfat, the mix absorbs the air more readily. Gelato, on the other hand, is churned at a slower pace and absorbs far less air, creating a much denser dessert.

You also might have noticed that the serving style for the two treats aren't the same, either. In order to get those perfectly stacked ice cream scoops on a cone, buckets of ice cream must be stored at around 0°F to maintain its consistency, while the softer gelato is stored at a warmer 10°F to 22°F. Ice cream is then scooped into fairly uniform balls with the round ice cream scooper, whereas a spade or paddle is best for molding gelato into mound in a cup or a cone.

You can't really go wrong with either gelato or ice cream on a sweltering summer day, but there is one more difference to keep in mind while you debate which to get: taste. If you want a bolder flavor, you'll want to go with gelato. Because of the density of the cream and because there's less butterfat to coat your taste buds, gelato can seem to have more intensity to its flavors.

Have you got a Big Question you'd like us to answer? If so, send it to bigquestions@mentalfloss.com.

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