00:00 Cremation has been around since prehistoric times and was even pushed for by the Freemasons during the French Revolution.

04:09 Cremation has been around since prehistoric times and was even pushed for by the Freemasons during the French Revolution.

08:23 During the cremation process, the body is burned in a retort, causing the water in the body to evaporate, the soft tissue to burn up, and the bones to char and crumble into small bits, which are then pulverized into a coarse, grainy powder using a grinder called a cremulator.

12:34 Cremation chambers are made of specialized composite brick material that can withstand the high temperatures, and after the bricks lose about half of their width, they need to be replaced; when burning a body, a second flame is ignited in a side chamber to burn off dust and wet scrubbing is used to prevent dust from escaping.

16:39 Crematoriums use tags and paperwork to avoid mix-ups, but there have been cases of crematorium operators not following regulations, such as the tri-state crematorium scandal in Georgia in 2002 and a case in Pennsylvania in 2005 involving the cremation of aborted fetuses.

21:04 Cremation releases about 880 pounds of CO2 and uses enough energy to power a 500 mile road trip, making it not very green.

25:26 Hinduism mandates cremation, while Sikhism and Jainism strongly endorse it but don't require it, and other religions like Christianity, Judaism, and Islam generally frown upon or prohibit it.

29:44 Cremation costs around $1,600 on average, while the average cost of a funeral is between $5,000 and $10,000, and there are various unique ways to memorialize the deceased, such as turning ashes into diamonds or mixing them into paint.

33:57 Pet cremation is a growing industry, with the latest statistics showing that it is a $3 billion industry, but some pet-only crematoriums are unregulated and may mix ashes together.

38:25 Cremation can also be done at home by digging a shallow hole in the backyard and setting the pet on fire, but it is recommended to leave about an inch of space in the bowl to prevent the fish from jumping out.