Latest / Dave Kroupa (DOC)'s show / Dr. Kroupa's Natural Health Hours 1-21-26 with Doc, Suzi, Bill and Producer Steve

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Dr. Kroupa's Natural Health Hours 1-21-26 with Doc, Suzi, Bill and Producer Steve · Dave Kroupa (DOC)'s show

• 0:00
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  Speaker 3: Condition, I will cook the smoon and with the sundown shining.
• 2:01
  Speaker 3: And I found my mind in a brown paper bag.
• 2:09
  Speaker 4: But then.
• 2:13
  Speaker 5: I tripped on a clouding fell eight miles high.
• 2:17
  Speaker 3: High, I told mine man on.
• 2:19
  Speaker 6: A jagged sky, I just dropped in to see what
• 2:25
  Speaker 6: condition my condition was in?
• 2:29
  Speaker 7: Yeah, yeah, what.
• 2:31
  Speaker 3: Condition my condition?
• 2:44
  Speaker 2: All right?
• 2:44
  Speaker 3: The audience is already drinking.
• 2:47
  Speaker 2: Welcome everybody to doctor Cooper's Natural Health Hours. It is
• 2:51
  Speaker 2: the twenty first of January twenty and twenty six.
• 2:55
  Speaker 3: Where did January go?
• 2:58
  Speaker 2: And I am still looking at my wonderful homeowners association.
• 3:03
  Speaker 3: That is due in nine days. I'm so happy for them. Anyway,
• 3:09
  Speaker 3: we have the full crew tonight, guys.
• 3:12
  Speaker 2: So we got Susie Bill producer Steve behind the Curtain.
• 3:16
  Speaker 2: And you guys that thought producer Steve behind the Curtain
• 3:20
  Speaker 2: is just good for holding that Fredericksburg sign up.
• 3:23
  Speaker 3: On the website.
• 3:24
  Speaker 2: You see, he actually had to help me with a
• 3:27
  Speaker 2: little technical problem today. And so if you guys ever
• 3:31
  Speaker 2: have anything you need or you're looking for any kind
• 3:35
  Speaker 2: of tech support for anything that he's your guy. All right, Well,
• 3:39
  Speaker 2: Susie and Bill and producer Steve if you like, go
• 3:42
  Speaker 2: ahead and say hello Susie.
• 3:45
  Speaker 8: Hello everyone, thanks for joining us.
• 3:49
  Speaker 9: Hell the folks, all right.
• 3:51
  Speaker 3: And I don't know, I guess Steve, You're always welcome.
• 3:55
  Speaker 3: Any time.
• 3:57
  Speaker 9: I heard the curtain Russell.
• 4:02
  Speaker 2: He's breaking out the tequila and closing the curtain.
• 4:06
  Speaker 3: I don't blame you.
• 4:07
  Speaker 4: All right.
• 4:08
  Speaker 2: Tonight we're going to touch on exhaustion and fatigue and
• 4:13
  Speaker 2: just being rundown, and everybody knows a lot about that,
• 4:18
  Speaker 2: but we're going to go into it from a little
• 4:20
  Speaker 2: different angle.
• 4:21
  Speaker 3: But before we do, this weekend I.
• 4:25
  Speaker 2: Turned on the football playoffs because I do like the sport.
• 4:30
  Speaker 2: I just don't like all the politics and the craziness
• 4:34
  Speaker 2: that goes on. And I could not believe my eyes.
• 4:38
  Speaker 2: In the past, one player, maybe two on a team
• 4:44
  Speaker 2: would have some wokes up on the back of their hat.
• 4:48
  Speaker 2: Some of them said it takes all of us. Some
• 4:51
  Speaker 2: of them said unity, equity, opportunity, some said choose love. Well,
• 4:58
  Speaker 2: over the weekend, every team, every player the NFL had
• 5:05
  Speaker 2: them where on the back of their helmet, choose love. Now,
• 5:11
  Speaker 2: maybe it's just me, but I find that very annoying
• 5:14
  Speaker 2: that whatever political thing they're doing, they feel the need
• 5:19
  Speaker 2: to put it on the back of the helmet and
• 5:22
  Speaker 2: they think they're going to get us to go along
• 5:24
  Speaker 2: with whatever it is they believe. Now, personally, I don't
• 5:28
  Speaker 2: know what the question was. Everybody said choose love, but
• 5:34
  Speaker 2: one question was which.
• 5:37
  Speaker 3: Of the following do you want?
• 5:38
  Speaker 2: I'd like to know my choices, but I do not
• 5:41
  Speaker 2: like the woke craziness some of them have been writing
• 5:45
  Speaker 2: on the field.
• 5:45
  Speaker 3: It takes all of us to me.
• 5:48
  Speaker 2: It's ridiculous, and I think the NFL has forgotten that
• 5:53
  Speaker 2: most of the fans don't play that all right.
• 5:56
  Speaker 3: Another thing I did not know this. There was a
• 6:00
  Speaker 3: black gentleman, I guess you call him black.
• 6:02
  Speaker 2: He had a dark tan, and he was some kind
• 6:05
  Speaker 2: of a history guru guy professor or something, and he
• 6:10
  Speaker 2: was saying that a lot of people do not realize
• 6:14
  Speaker 2: that slavery in this country has not been told the
• 6:18
  Speaker 2: way it really was.
• 6:20
  Speaker 3: That doesn't surprise me at all.
• 6:22
  Speaker 2: But he said that the history shows documented very well
• 6:30
  Speaker 2: that more black people owned slaves than the white people.
• 6:37
  Speaker 2: And he said the black people were much tougher on
• 6:41
  Speaker 2: the slaves, where for many of the white people they
• 6:45
  Speaker 2: treated him kind of like family, where the black people
• 6:49
  Speaker 2: did not do that.
• 6:50
  Speaker 3: So I did not know that there was more black
• 6:52
  Speaker 3: owned more black owners of slaves than white people.
• 6:57
  Speaker 2: I did not know that. I knew there wasn't a
• 6:59
  Speaker 2: big percent period. Okay, And what else.
• 7:03
  Speaker 3: Do I got? Oh, Michelle Obama.
• 7:06
  Speaker 2: She was in the news this week and she was
• 7:09
  Speaker 2: telling people on one of those liberal bleeding heart cry
• 7:15
  Speaker 2: in your Champagne soap uper interview clubs that she tries
• 7:23
  Speaker 2: very hard and wants people to buy non white products.
• 7:31
  Speaker 3: She wants people to buy things of color. Well, first off,
• 7:35
  Speaker 3: I have.
• 7:36
  Speaker 2: A real problem with her trying to decide on products
• 7:42
  Speaker 2: based on your race, color, religion, any of that stuff.
• 7:47
  Speaker 2: But secondly, somebody please tell her that white is a color.
• 7:54
  Speaker 2: She doesn't seem to know that. And how sad she
• 7:59
  Speaker 2: used to be They called first but I would say
• 8:03
  Speaker 2: she was the last Lady of the United States in
• 8:06
  Speaker 2: the White House. They called her first Lady, but I
• 8:10
  Speaker 2: never could say that. And she's out there telling people
• 8:16
  Speaker 2: being divisive that you should buy products from non white
• 8:23
  Speaker 2: and I think people have forgotten.
• 8:25
  Speaker 3: We've talked about this before.
• 8:27
  Speaker 2: There are so many variations of what I call the
• 8:30
  Speaker 2: dark tan. They like to say black because it fits
• 8:34
  Speaker 2: their political game.
• 8:36
  Speaker 3: And then they like to say white. Well, you know,
• 8:39
  Speaker 3: I guess they would.
• 8:40
  Speaker 2: Call me white, but I have mostly red color skin
• 8:45
  Speaker 2: in the summer, I don't ten.
• 8:49
  Speaker 3: So what am I? How do they classify me?
• 8:53
  Speaker 2: And there's so many variations of what we call white
• 8:56
  Speaker 2: and black that it's to me, it's a ridiculous moniker
• 9:00
  Speaker 2: to say that.
• 9:01
  Speaker 3: So anyway, that and then one other thing here, well
• 9:06
  Speaker 3: two of things.
• 9:07
  Speaker 2: Actually, Bill's always telling me I need to quit reaching
• 9:11
  Speaker 2: out to people and doing that stuff because it's a
• 9:14
  Speaker 2: waste of time.
• 9:15
  Speaker 3: And he's probably right.
• 9:17
  Speaker 2: And usually if I find a product, and you guys
• 9:20
  Speaker 2: know me, I always want to offer my help for free.
• 9:24
  Speaker 2: And I like to let people know when they're using
• 9:28
  Speaker 2: ingredients that I don't think are very good, and you know,
• 9:32
  Speaker 2: maybe start a discussion. Usually there's some rude response or
• 9:38
  Speaker 2: no response. But today I like olives stuffed with anchovy,
• 9:46
  Speaker 2: and I searched trying to find them with better ingredients,
• 9:53
  Speaker 2: and I did not catch that the olives I bought had.
• 10:00
  Speaker 3: A few things in them that I.
• 10:01
  Speaker 2: Didn't agree with, but really what stood out was MSG.
• 10:07
  Speaker 2: So I contacted the company first. I contacted them because
• 10:11
  Speaker 2: they were using the post office and I wanted to
• 10:13
  Speaker 2: let them know that in the summer that's a bad
• 10:16
  Speaker 2: thing because the stuff sits out there maybe all day
• 10:19
  Speaker 2: in one hundred and billion degrees heat. And they came
• 10:23
  Speaker 2: back and told me how I could get ups instead
• 10:27
  Speaker 2: of the post office by just letting them.
• 10:29
  Speaker 3: Know and they'd make sure of that.
• 10:31
  Speaker 2: And then I got the product that came today and
• 10:34
  Speaker 2: I said, oh, no, I.
• 10:36
  Speaker 3: Missed the MSG.
• 10:37
  Speaker 2: I thought i'd checked the website real good, but I
• 10:41
  Speaker 2: didn't evidently, and it had MSG. It had a couple
• 10:46
  Speaker 2: other things I don't like either, but the MSG stood
• 10:50
  Speaker 2: out the most. So I communicated back and forth with
• 10:53
  Speaker 2: somebody called AJ.
• 10:56
  Speaker 3: And instead of not.
• 10:59
  Speaker 2: Responding are being rude like sometimes people are, it was
• 11:03
  Speaker 2: very friendly. Gave me the information that they look at
• 11:08
  Speaker 2: and one of the things that they're told is that
• 11:13
  Speaker 2: when you use MSG at certain levels, it is considered
• 11:18
  Speaker 2: by the FDA and the European Food Group to be safe. Well, me,
• 11:25
  Speaker 2: I've seen too much literature and research over the years
• 11:29
  Speaker 2: that was exactly the opposite and a lot of problems.
• 11:33
  Speaker 2: I've seen lots of patients that mediately knew they ate
• 11:37
  Speaker 2: something that had MSG, So we definitely had two different perspectives.
• 11:42
  Speaker 2: And I told them, you know, that's pretty much what
• 11:46
  Speaker 2: I expect the sales world to say because they're selling stuff.
• 11:50
  Speaker 3: But I said to.
• 11:51
  Speaker 2: Me, if you've got really good olives and really good anchovies,
• 11:56
  Speaker 2: you don't need any flavor enhancers.
• 12:00
  Speaker 3: You know, why do that?
• 12:01
  Speaker 2: So anyway, Very Friendly even offered to refund my money.
• 12:06
  Speaker 2: I said, don't do that. I'm the one that didn't
• 12:09
  Speaker 2: find that ingredient. It's my fault.
• 12:11
  Speaker 3: Plus I'm going to eat the olives anyway.
• 12:13
  Speaker 2: They're not going to kill me, and if they do, well,
• 12:16
  Speaker 2: it happens. But Very Friendly the name of the company.
• 12:21
  Speaker 2: If you'd like to check out their olives. They have
• 12:23
  Speaker 2: a lot of good ones, and the ones I bought
• 12:26
  Speaker 2: are manzanilla olives stuff with anchovy. The company that I
• 12:31
  Speaker 2: got them from is called Donastea or Dynasty. I'm not
• 12:35
  Speaker 2: sure you think I would know that after two years
• 12:38
  Speaker 2: of living in Italy, and they're from imported by a
• 12:43
  Speaker 2: company called Blue Pennant Foods in Naperville, Illinois. But AJ
• 12:47
  Speaker 2: was very friendly. I admired him because he was respectful.
• 12:52
  Speaker 2: He didn't argue. He just said, I'm sticking to what
• 12:55
  Speaker 2: I've been told, and this is why I believe what
• 12:58
  Speaker 2: I believe, and I I understand that. To me, that's
• 13:01
  Speaker 2: the sales side of things and totally different than where
• 13:05
  Speaker 2: I'm at. But you know, you got my respect because
• 13:08
  Speaker 2: you were respectful. So that was pretty much it. And
• 13:12
  Speaker 2: I'm going to try the olives tonight. They'll probably take
• 13:15
  Speaker 2: swimen lessons in Scotch, but that's okay.
• 13:18
  Speaker 3: And then one last thing.
• 13:22
  Speaker 2: When it comes to elections and voting, I always feel.
• 13:28
  Speaker 3: Like it's a scam, no matter what I think.
• 13:33
  Speaker 2: Sometimes they lets one side win just make it look different.
• 13:38
  Speaker 2: Sometimes they let the other side win. But I really
• 13:42
  Speaker 2: don't believe there's a lot of honesty.
• 13:45
  Speaker 3: In any of it.
• 13:47
  Speaker 2: And while I'm thinking that, I'm looking at some stuff.
• 13:51
  Speaker 2: When I posted the show and up pops a quote
• 13:56
  Speaker 2: by Mark Twain and Stalin Dollin said it's not important
• 14:03
  Speaker 2: who votes, it's important who counts the vote. And I
• 14:09
  Speaker 2: really agree with that. If the voting was honest, it's
• 14:13
  Speaker 2: important who counts them.
• 14:15
  Speaker 3: But Mark Twain.
• 14:16
  Speaker 2: Makes the most sense of anybody I've ever heard in
• 14:20
  Speaker 2: my life. He had a lot of friends that were
• 14:24
  Speaker 2: generals and big wigs in the military, a lot of
• 14:28
  Speaker 2: friends who were politicians, president all.
• 14:32
  Speaker 3: He knew them all.
• 14:34
  Speaker 2: And he said, if voting mattered and it was legitimate,
• 14:41
  Speaker 2: they wouldn't let us do it. And I think that's
• 14:45
  Speaker 2: probably the most honest, realistic thing about politics that there is.
• 14:50
  Speaker 2: All Right, Susie Bill, anything before we move on to
• 14:54
  Speaker 2: fatigue and exhaustion.
• 14:58
  Speaker 10: Well you hit them off a lot there. You know,
• 15:02
  Speaker 10: the NFL. You know, I don't worship it or anything
• 15:06
  Speaker 10: like that. I love the Cowboys, but you got to
• 15:10
  Speaker 10: look at you know, what's going on, especially now it's
• 15:15
  Speaker 10: been going on in sports. There's cheating in sports, there's money,
• 15:23
  Speaker 10: you know these Uh. I don't like being called I'm
• 15:28
  Speaker 10: entitled because I'm white when you know, dark darker football
• 15:35
  Speaker 10: players are making hands over fist. Don't be calling me entitled.
• 15:41
  Speaker 10: But there's a lot in the news about you know,
• 15:46
  Speaker 10: the referees just absolutely overlooking, you know, fouls. One of
• 15:55
  Speaker 10: the most recent and I don't even remember the teams
• 15:57
  Speaker 10: that were playing, and I think it was steering wild
• 16:00
  Speaker 10: Card where they just completely ignored down by contact, and
• 16:06
  Speaker 10: that one call, you know, determined you know, the outcome
• 16:11
  Speaker 10: of the game. I think because it is, you know,
• 16:17
  Speaker 10: a woke entity. And I could go down so many
• 16:23
  Speaker 10: rabbit holes with this. And in most of these cities,
• 16:27
  Speaker 10: taxpayer money is spent to build these colisseums, these shrines
• 16:36
  Speaker 10: to football. And granted they probably say, well, you know,
• 16:43
  Speaker 10: they're going to go in there, they're going to buy,
• 16:46
  Speaker 10: you know, a twelve dollars Coca Cola, and we're going
• 16:49
  Speaker 10: to get the taxes off of all of these spend
• 16:53
  Speaker 10: twenty dollars on the beer. We're gonna get taxes off
• 16:55
  Speaker 10: of that, you know. And that's how they try to
• 16:59
  Speaker 10: say to the to the public, Look, you know, the
• 17:01
  Speaker 10: football field and the concessions and whatnot, it's gonna it's
• 17:05
  Speaker 10: gonna make the city rich whatever.
• 17:08
  Speaker 8: It's kind of like.
• 17:10
  Speaker 10: Lotto was going to pay for Texas schools and eliminate
• 17:16
  Speaker 10: property tax will look how that turned out. So I
• 17:19
  Speaker 10: think they're all on the take.
• 17:21
  Speaker 8: I think the.
• 17:22
  Speaker 10: Teams that play along and play their DEI game little
• 17:29
  Speaker 10: game proceed further in wild cardon playoffs and ultimately the
• 17:35
  Speaker 10: Super Bowl. And yeah, I'm not saying that just because
• 17:39
  Speaker 10: I'm a die.
• 17:39
  Speaker 8: Hard Cowboy fan. I want them to win every year.
• 17:43
  Speaker 10: You know, the proof is in the pudding. But it's
• 17:48
  Speaker 10: to me, it's sad. You know, for so many years
• 17:52
  Speaker 10: football Dallas Cowboy football has been you know, a family event.
• 17:58
  Speaker 10: I mean it was even an event. And Huntley and
• 18:00
  Speaker 10: I were dating. I mean that was one of the
• 18:02
  Speaker 10: first conflicts that we ever had. And I was like,
• 18:07
  Speaker 10: where is he?
• 18:08
  Speaker 8: We hadn't been a part.
• 18:10
  Speaker 10: I mean we've been together every single day for like
• 18:13
  Speaker 10: six months and yeah, we got married in six months whatever.
• 18:19
  Speaker 10: And then he didn't show up. So I called his
• 18:22
  Speaker 10: house and his little brother answered the phone, and I'm like,
• 18:26
  Speaker 10: where's hating. Oh, he's over at John's house. They're watching
• 18:29
  Speaker 10: the football game. So I called John's house. I said,
• 18:32
  Speaker 10: what are you doing? Well, we're watching the football game.
• 18:35
  Speaker 10: And I said, hmmm, you got something to learn about me, mister.
• 18:44
  Speaker 2: Like I said, third world dictory, Hunley, if you didn't
• 18:49
  Speaker 2: marry or you saved a lot of countries?
• 18:54
  Speaker 3: Well Bill anything or soon? Does he have anything else?
• 18:59
  Speaker 8: Well?
• 18:59
  Speaker 10: I put you brought up about you know, slavery. People
• 19:03
  Speaker 10: like to ignore the pesky little truth and not only
• 19:09
  Speaker 10: did black people own slaves, but white people were owned
• 19:14
  Speaker 10: as well indentured servants, and so.
• 19:19
  Speaker 8: Yeah, history matters.
• 19:23
  Speaker 2: Yeah, this gentleman had a dark tan, and he knew
• 19:26
  Speaker 2: history well, and he knew the documents well, and he said,
• 19:30
  Speaker 2: people don't know the history and.
• 19:32
  Speaker 3: They just keep taking the abuse, you know.
• 19:35
  Speaker 2: So and I, like I said, I was really pleased
• 19:39
  Speaker 2: with aj over at Dynasteau with the olives because it's
• 19:44
  Speaker 2: one of the few times somebody interacted with me without
• 19:48
  Speaker 2: being a jerk or just ignoring me and just saying,
• 19:53
  Speaker 2: who cares what we put in our stuff?
• 19:57
  Speaker 9: No?
• 19:57
  Speaker 8: And I had I had read that before. You know,
• 20:00
  Speaker 8: I used to.
• 20:03
  Speaker 10: Get terrible, uh migraines and very sick at my stomach
• 20:08
  Speaker 10: after we you.
• 20:09
  Speaker 9: Know, ate it a.
• 20:12
  Speaker 10: Oriental place, and you know, I began to like, you know,
• 20:16
  Speaker 10: put two and two together, and I'm like, well, this
• 20:18
  Speaker 10: doesn't happen when, you know, we go for text mex
• 20:23
  Speaker 10: and uh, I don't even think the internet was around then.
• 20:27
  Speaker 10: And someone said, it's the MSG. They put it in
• 20:30
  Speaker 10: all the food. But you're right. MSG is a flavor enhancer.
• 20:38
  Speaker 10: It's used for a flavor enhancer, So you're right. If
• 20:41
  Speaker 10: they use a good product, you know, they they don't
• 20:45
  Speaker 10: need that need that stuff. It's it's a band aid
• 20:49
  Speaker 10: for you know, bad food.
• 20:54
  Speaker 2: I agree, and like I said, he was nice so
• 20:56
  Speaker 2: a j if you tuned in, Uh, it was a pleasure.
• 21:02
  Speaker 2: We disagree for sure, but at least you were respectful
• 21:06
  Speaker 2: and you know, you got a lot of good products there.
• 21:09
  Speaker 2: Maybe one day they won't put MSG or using natural
• 21:14
  Speaker 2: version instead of whatever they're doing now. He did mention
• 21:18
  Speaker 2: years ago that they took it from seaweed and that
• 21:23
  Speaker 2: was a natural version.
• 21:24
  Speaker 3: But now I don't know.
• 21:26
  Speaker 2: All I know is the research I've seen, all the
• 21:29
  Speaker 2: literature and all the doctors and patients that I've talked with.
• 21:34
  Speaker 3: It's a bad thing today.
• 21:37
  Speaker 2: And when you have a good product, like I told him,
• 21:40
  Speaker 2: if you've got good anchovies and good olives, why do
• 21:42
  Speaker 2: you need to.
• 21:43
  Speaker 3: Enhance that bill anything? Nope, Nope, you can't do that.
• 21:51
  Speaker 3: How about Mark Twain?
• 21:55
  Speaker 4: Yeah, there.
• 21:57
  Speaker 9: Those courses have been around on their absolutely right. I'm
• 22:02
  Speaker 9: kind of stuck on the the history part of what
• 22:07
  Speaker 9: you were talking about. I was not aware of that,
• 22:12
  Speaker 9: of that disbalance of ownership, and I'm a little skeptical
• 22:17
  Speaker 9: of that. But as I say, I haven't I haven't
• 22:21
  Speaker 9: done the research. Don't know. I don't know. I just
• 22:26
  Speaker 9: to the point with with scholarly research, and when so
• 22:30
  Speaker 9: much of it is done on the Internet, I pretty
• 22:33
  Speaker 9: much have lost any kind of confidence in any accuracy
• 22:38
  Speaker 9: of stuff. I think that the information on the Internet
• 22:40
  Speaker 9: could be manipulated too easily, and too many filters applied,
• 22:45
  Speaker 9: and the whole process of scholarship seems to me to
• 22:48
  Speaker 9: have been pretty much compromised.
• 22:51
  Speaker 3: Yeah, you're very correct.
• 22:53
  Speaker 2: When I was in medical school, one of the classes
• 22:57
  Speaker 2: we had to take and I hated it because it
• 22:59
  Speaker 2: bore me to tears, was doing the research. And one
• 23:05
  Speaker 2: of the things they proved to us was that you
• 23:09
  Speaker 2: could be given a topic and with the Internet you
• 23:13
  Speaker 2: could get ten things far and ten things against.
• 23:17
  Speaker 3: It just depended on what you wanted to try to prove.
• 23:20
  Speaker 2: And Mark Twain once said, no amount of information will
• 23:27
  Speaker 2: convince an idiot.
• 23:31
  Speaker 10: I got one more thing on slavery. It can be
• 23:35
  Speaker 10: debated that we are still slaves.
• 23:39
  Speaker 2: Oh, I think we are for sure. And I scept
• 23:42
  Speaker 2: Mark Twain said it best. He knew all the politicians,
• 23:46
  Speaker 2: the presidents, the generals, and he said if voting mattered,
• 23:51
  Speaker 2: they wouldn't let us do it. So he was an
• 23:54
  Speaker 2: insider to those guys, and he told us the truth.
• 23:59
  Speaker 3: I believe.
• 24:00
  Speaker 2: So all right, well, we're going to just touch on
• 24:05
  Speaker 2: exhaustion and fatigue and then we'll have to continue when
• 24:08
  Speaker 2: we come back from break, because we went down a
• 24:10
  Speaker 2: few other roads. One of the things that everybody seems
• 24:15
  Speaker 2: to know a little bit about is fatigue and exhaustion.
• 24:19
  Speaker 2: Being this rundown is adreanals. A lot of people know
• 24:24
  Speaker 2: about adrenal fatigue. They've heard that the medical world doesn't
• 24:28
  Speaker 2: know how to test a dreanals, But doctors like me
• 24:32
  Speaker 2: have been testing for a drenal fatigue for a long time.
• 24:37
  Speaker 3: And there's things that you can do if you want.
• 24:40
  Speaker 2: You can do hair analysis, you can do blood work,
• 24:44
  Speaker 2: you can do your analysis, a lot of little things.
• 24:50
  Speaker 2: But what I found years ago was the best thing
• 24:54
  Speaker 2: you could do was listen to the patient during the
• 25:00
  Speaker 2: console and that would help you a lot.
• 25:04
  Speaker 3: And what's happened.
• 25:08
  Speaker 2: Is adrenal fatigue. The prime cause of that. It's become
• 25:17
  Speaker 2: an epidemic. But the prime cause is moderate stresses and
• 25:25
  Speaker 2: the synthetic or fractionated foods and vitamins and the hormone
• 25:30
  Speaker 2: stuff that they're giving people is depleting their bodies of
• 25:35
  Speaker 2: anything good, and people aren't getting natural vitamin C. And
• 25:40
  Speaker 2: the adrenals are the number one customer in the body
• 25:44
  Speaker 2: for natural vitamin C. So when you've got people that
• 25:50
  Speaker 2: their lost enzyme and their vitamin content is merely dead foods,
• 25:58
  Speaker 2: and we say dead food because they're there's no nutritional value,
• 26:03
  Speaker 2: so we end up eating a non food. The manufacturer
• 26:07
  Speaker 2: strip the life giving enzymes and vitamins from it so
• 26:12
  Speaker 2: they can make it cheaply and sell it in a megaton.
• 26:16
  Speaker 2: And then consequently, the behavioral pattern of eating in the
• 26:22
  Speaker 2: is the prime cause of adrenal fatigue and failure.
• 26:25
  Speaker 3: Stress is only secondary. A lot of people would think
• 26:28
  Speaker 3: stress is.
• 26:29
  Speaker 2: Number one, but eating problem and the amazing adrenal glands.
• 26:35
  Speaker 3: They manufacture a lot. They manufacture.
• 26:41
  Speaker 2: Hormone cartisone, and cartizone is one of those that's supposed
• 26:45
  Speaker 2: to rise in the morning and drop a night, and
• 26:48
  Speaker 2: it'll get out of whack and you can't sleep and
• 26:51
  Speaker 2: you get up in the morning and you're dragon. But
• 26:55
  Speaker 2: you need the enzymes, you need the vitamins, you need
• 26:59
  Speaker 2: to trace mineral and if you don't get them, these
• 27:03
  Speaker 2: adrenal glands atrophy or that's a fancy medical word for
• 27:07
  Speaker 2: saying they shrink up to nothing and they fail. But
• 27:12
  Speaker 2: what the adrenals need when you're run down and fatigued
• 27:16
  Speaker 2: and stressed out and burned out is whole food, live food,
• 27:24
  Speaker 2: live vitamins, and that's what the glands need. And whole
• 27:30
  Speaker 2: food concentrates and vitamin complexes contain the live nutrients and the.
• 27:36
  Speaker 3: Enzymes that we need.
• 27:39
  Speaker 2: One of the good ones from standard process is adrenamine.
• 27:46
  Speaker 3: That's got adrenals.
• 27:48
  Speaker 2: It's got the protomorphagen for adrenals, it's got vitamin C.
• 27:55
  Speaker 3: I think it's got vitamin G.
• 27:57
  Speaker 2: But it's got a lot of good stuff and it
• 28:01
  Speaker 2: can bring everything back. You're adrenal blood pressure response can
• 28:09
  Speaker 2: be measured and you can see your glans pick up
• 28:13
  Speaker 2: when the nutrition gets to them. But if you don't
• 28:18
  Speaker 2: have any good products to supplement and feed yourself, your
• 28:24
  Speaker 2: adrenals are starved and.
• 28:26
  Speaker 3: They just they fail.
• 28:28
  Speaker 2: You know, you think about guys in war zones or
• 28:31
  Speaker 2: something that's probably the most stressful thing that you can imagine,
• 28:35
  Speaker 2: and they talk about PTSD and all those kind of things,
• 28:39
  Speaker 2: But what's going on is your fight or flight is
• 28:43
  Speaker 2: on and off, on and off, on and off, on
• 28:45
  Speaker 2: and off.
• 28:45
  Speaker 3: Until you're just war out. You're fatigue or shut.
• 28:49
  Speaker 2: And when you're like then, poor guys that have been
• 28:52
  Speaker 2: in war, they're not getting very good nutrition. They're lucky
• 28:57
  Speaker 2: if they can eat and drink, trying to stay alive,
• 29:01
  Speaker 2: they're trying to do their jobs. And so by the
• 29:07
  Speaker 2: time that they go through that long enough, the adrenals
• 29:11
  Speaker 2: are shot.
• 29:12
  Speaker 3: There's nothing left.
• 29:14
  Speaker 2: They've got the fatigue, they're just war out, and so
• 29:18
  Speaker 2: pretty bad stuff.
• 29:20
  Speaker 3: And we see it with a lot of patients.
• 29:24
  Speaker 2: And then when you get all stressed out too much,
• 29:27
  Speaker 2: then the immune system drops off and you get sick.
• 29:30
  Speaker 2: So we'll continue on this a little bit when we
• 29:32
  Speaker 2: come back. Right now, it is break time and this
• 29:36
  Speaker 2: is doctor Krupa's Natural Health Hours. We've got Susie Bill
• 29:40
  Speaker 2: and producer Steve behind the curtain and myself and we
• 29:44
  Speaker 2: will be right back.
• 29:46
  Speaker 3: Please listen to our sponsors.
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  Speaker 3: me no all right, we are back.
• 33:26
  Speaker 2: Welcome back to doctor Cooper's Natural Health Hours. We've got
• 33:30
  Speaker 2: Susy Bill, producer Seve behind the curtain and myself and
• 33:36
  Speaker 2: we were talking about adrenal glands, fatigue, being run down,
• 33:42
  Speaker 2: wore out, exhaustion, and one of the things a lot
• 33:47
  Speaker 2: of people probably don't think about is your amazing adrenal
• 33:51
  Speaker 2: glands manufacture, among other things, the hormone cartisone. They're the
• 33:58
  Speaker 2: little tiny glands are like a little powerhouse and they
• 34:02
  Speaker 2: cure disease, they protect you from pain, They govern other
• 34:08
  Speaker 2: hormone activities.
• 34:11
  Speaker 10: And.
• 34:12
  Speaker 2: We know that in the face of enzyme vitamin tracemental deficiencies,
• 34:17
  Speaker 2: they shrink and they can't help us. And a lot
• 34:21
  Speaker 2: of doctors would tell you or just relax and take
• 34:24
  Speaker 2: it easy. Today's world is stressful. But that's not the problem.
• 34:31
  Speaker 2: The problem is synthetic foods, dead foods, non foods, synthetic hormones,
• 34:40
  Speaker 2: things like bioidentical stuff, fractionated vitamins. And I don't know
• 34:46
  Speaker 2: if I explained that in a while, but synthetic vitamins
• 34:49
  Speaker 2: are completely man made, and the government lets them call vitamins,
• 34:55
  Speaker 2: which I always find it's so funny when you see
• 34:58
  Speaker 2: a commercial for vitamins that it says the FTA has
• 35:04
  Speaker 2: not evaluated this, but the ones they evaluate are synthetic,
• 35:09
  Speaker 2: and they say it's okay.
• 35:11
  Speaker 3: And then you have fractionated.
• 35:13
  Speaker 2: Fractionated just means you did take a whole food source
• 35:17
  Speaker 2: maybe and you reached in and pulled out something and
• 35:21
  Speaker 2: you call it the vitamin now, like they use natural
• 35:28
  Speaker 2: a scorbic acid sometimes and pull that out of vitamin
• 35:33
  Speaker 2: C complex and call it vitamin C and it don't work.
• 35:37
  Speaker 4: That way.
• 35:38
  Speaker 2: And even once you take that natural scarbic acid out
• 35:44
  Speaker 2: or anything out of a whole food vitamin, it's dead.
• 35:50
  Speaker 2: It serves no purpose. It'd be like taking the steering
• 35:53
  Speaker 2: wheel off your vehicle and giving it to somebody and
• 35:57
  Speaker 2: say here, here's your car.
• 35:59
  Speaker 3: It just doesn't work.
• 36:00
  Speaker 2: So you got to remember when people are stressed too long,
• 36:05
  Speaker 2: and especially the poor guys that have been in war
• 36:09
  Speaker 2: in the military fighting, PTSD to me is another fancy
• 36:15
  Speaker 2: way of describing that their adrenals are shot, the hormone imbalanced,
• 36:23
  Speaker 2: the stress levels, everything, they're just broke down. And you
• 36:29
  Speaker 2: can't in those situations. You're not going to get the
• 36:33
  Speaker 2: good nutrition, the good vitamins and minerals. You're trying to
• 36:37
  Speaker 2: stay alive and fight a war. And so it's pretty
• 36:40
  Speaker 2: tough for him. And in the old days they had
• 36:44
  Speaker 2: all kinds of names. For today it's a modern PTSD,
• 36:48
  Speaker 2: but in the old days they would call it shell shocked,
• 36:52
  Speaker 2: and they had a lot of names. There was a
• 36:55
  Speaker 2: big deal made in General Patten slapped a young man
• 36:59
  Speaker 2: who is in the hospital, but he wasn't hurt. He
• 37:02
  Speaker 2: was just having a shutdown of his body's ability to function.
• 37:09
  Speaker 3: Probably adrenal stress.
• 37:12
  Speaker 2: And they said after patent slapped him that he went
• 37:15
  Speaker 2: on to be one hell of a soldier. So maybe
• 37:19
  Speaker 2: he did something that shocked him out of that.
• 37:21
  Speaker 3: Who knows. And I'm sure at the hospital they fed
• 37:24
  Speaker 3: him better too.
• 37:26
  Speaker 2: So anyway, some of the products that we use, emmiuplex
• 37:32
  Speaker 2: boosts your immune system again, natural vitamin C, elothero it's
• 37:37
  Speaker 2: kind of a natural herbal thing by medi Herb to
• 37:42
  Speaker 2: kind of help you deal with daily stress with ania
• 37:47
  Speaker 2: adrenal tonic. Those products are all for the adrenals. Herba
• 37:53
  Speaker 2: Vital that's a medi Herb product, Rodeola and genzing met product,
• 38:01
  Speaker 2: Drenomine standard process product, cataplex C, h Epimmune and Hemiplex
• 38:10
  Speaker 2: all have natural vitamin C very important. So if you
• 38:14
  Speaker 2: know somebody going through that it's real and the doctor's
• 38:18
  Speaker 2: telling them just relaxed, Uh, take it easy. It's a
• 38:23
  Speaker 2: stressful world. Isn't going to help him at all, Susie.
• 38:30
  Speaker 10: Yeah, well that's right up my alley. So you know,
• 38:37
  Speaker 10: I take everything that you suggest for for the A dreams.
• 38:44
  Speaker 10: Right now, I'm normally I think my husband's sick.
• 38:52
  Speaker 9: And so.
• 38:54
  Speaker 10: I'm thinking, okay, adreanals please, you know, protect me.
• 38:59
  Speaker 8: You know I've got this.
• 39:03
  Speaker 10: I started to say a boy man, but you know
• 39:05
  Speaker 10: he's been better this time around. You know, I haven't
• 39:09
  Speaker 10: had to put my hands on my hips and you know,
• 39:13
  Speaker 10: say certain things one single time and I'm like, where
• 39:18
  Speaker 10: where did he go? But anyways, yeah, you're at least
• 39:24
  Speaker 10: for me. You know, when my when my adrenals are dragging,
• 39:28
  Speaker 10: I'm going to catch whatever you know, walks by. And
• 39:32
  Speaker 10: granted I'm not around as many people and out and
• 39:35
  Speaker 10: about as they are, but anyways, so you know, I'm
• 39:41
  Speaker 10: taking all those things.
• 39:42
  Speaker 8: But I also pay real close attention.
• 39:46
  Speaker 10: To what I eat. And I know you don't like research,
• 39:51
  Speaker 10: but I do. I've found that if the Internet is correct,
• 39:58
  Speaker 10: strawberries have you know, pretty high vitamin C and uh,
• 40:04
  Speaker 10: you know, you got to get a good source, which
• 40:06
  Speaker 10: is uh, which is kind of hard right now, you know, Uh,
• 40:10
  Speaker 10: the best is to grow your own. And I'll say
• 40:13
  Speaker 10: I haven't been that successful with growing strawberry, so I
• 40:17
  Speaker 10: don't think I talked to him nice enough. So you know,
• 40:21
  Speaker 10: like today, I'm trying to get back to on Wednesdays
• 40:28
  Speaker 10: to use my slow cooker. You know, it's like I
• 40:33
  Speaker 10: gotta get dinner around. I gotta feed the cats, gotta
• 40:35
  Speaker 10: do this, gotta do that radio show, be ready, and
• 40:38
  Speaker 10: it's it's been stressful. So I'm like, I'm going to
• 40:43
  Speaker 10: throw a shoulder roast into the slow cooker and uh,
• 40:49
  Speaker 10: let it do its thing and help relieve some stress. So,
• 40:54
  Speaker 10: you know, self care is important. But like tonight, I
• 40:58
  Speaker 10: was like, uh, I know, normally throw potatoes in with
• 41:02
  Speaker 10: a pot roast. I'm like, I don't want to do that.
• 41:06
  Speaker 10: We've been having too many potatoes. And the guys come
• 41:10
  Speaker 10: to look at me, funny if I cook some brown rice.
• 41:12
  Speaker 10: So I'm like, okay, we'll take a break from that.
• 41:15
  Speaker 8: Well, I pull the organic.
• 41:19
  Speaker 10: Frozen broccoli out, and so I was curious and about
• 41:26
  Speaker 10: you know, the the amount of vitamin C quite a
• 41:29
  Speaker 10: bit and it's good quality. And then I found yesterday
• 41:35
  Speaker 10: at the grocery store, the people who go around and
• 41:41
  Speaker 10: pick a grape out of the bag and taste it.
• 41:45
  Speaker 10: They make me want to treat them like a three
• 41:48
  Speaker 10: year old and slap their hand. And so if I
• 41:54
  Speaker 10: do buy grapes, I reach as far as I can
• 41:59
  Speaker 10: for a bag. I don't want the ones who are
• 42:02
  Speaker 10: people's been snacking out of them. Yeah, they're washable whatever.
• 42:05
  Speaker 10: It's gross, and so I don't we're not really grape eaters.
• 42:12
  Speaker 10: But last year we were at the grocery store and
• 42:16
  Speaker 10: I see these grapes and I went what And they
• 42:22
  Speaker 10: were a non GMO grape I forget somewhere in South
• 42:28
  Speaker 10: America and they were called grape jelly grapes and grape jelly.
• 42:38
  Speaker 10: Concord grape jelly is one of my favorite things, which
• 42:42
  Speaker 10: was in short supply there in COVID explaining that Ricky
• 42:47
  Speaker 10: concord grape jelly and short supply, you can't find toilet paper,
• 42:51
  Speaker 10: what's going on? So anyways, I get a bag without
• 42:55
  Speaker 10: tasting them, because you know, I'm cultured, and so we
• 43:01
  Speaker 10: get them home and I'll wash them and I put
• 43:03
  Speaker 10: them in my favorite little bags. They're they're green that
• 43:08
  Speaker 10: they help vegetables and fruits and what lasts longer. And
• 43:12
  Speaker 10: so after they got cold, we had some after dinner
• 43:16
  Speaker 10: and we looked at each other and we went, wow,
• 43:20
  Speaker 10: it's there. Then the truth comes in. It's like cocaine
• 43:25
  Speaker 10: or putting cocaine and coca cola, and then all of
• 43:28
  Speaker 10: a sudden they get you addicted, and then they take
• 43:31
  Speaker 10: the cocaine out of it. About once a year is
• 43:36
  Speaker 10: all you can get these grapes, and it's and it's rude.
• 43:40
  Speaker 10: So these grapes are grapes, I would imagine, you know,
• 43:44
  Speaker 10: a good quality one. They say in a cup there's
• 43:48
  Speaker 10: one hundred and fifty milligrams of vitamin C.
• 43:54
  Speaker 8: So I know it's hard to.
• 43:57
  Speaker 10: Get the nutrients we need from food, even when we
• 44:02
  Speaker 10: choose the best that we can and that we've got
• 44:06
  Speaker 10: to supplement, specially if you're like me and you've got
• 44:09
  Speaker 10: misbehaving a dream lands. But can can you chime in
• 44:17
  Speaker 10: on you know, grapes or strawberries which are you know
• 44:22
  Speaker 10: they're seasonal, so I don't know what your opinion is
• 44:29
  Speaker 10: if that is actually what I would like to know
• 44:33
  Speaker 10: is what would be doctor Krupa's recommended daily for fruits
• 44:41
  Speaker 10: or vegetables that had vitamin C in it?
• 44:44
  Speaker 3: Well, personally, I like the strawberries that.
• 44:48
  Speaker 2: You said, And I'm a regular buyer of organic blueberries
• 44:54
  Speaker 2: and organic blackberries, and I go to day he be
• 45:00
  Speaker 2: gb store every so often and buy a couple of
• 45:05
  Speaker 2: the unpasteurized in store squeeze orange juice, right, and I
• 45:13
  Speaker 2: freeze one of them. So that I have don't make
• 45:16
  Speaker 2: the trips every so often. But yeah, and the grapes,
• 45:21
  Speaker 2: I don't understand. And I'm sure there's a special place
• 45:24
  Speaker 2: in hell for the person that came up with the
• 45:27
  Speaker 2: idea and grocery stores of grapes being in open bags
• 45:32
  Speaker 2: for people to pick their hands through.
• 45:35
  Speaker 3: I don't understand that.
• 45:36
  Speaker 2: Every once in a while I catch Kroger with some
• 45:40
  Speaker 2: grapes and a container and I'll buy some of that.
• 45:42
  Speaker 2: But like you, we're not big grape eaters, and that's
• 45:45
  Speaker 2: one of the reasons I see people picking all through them.
• 45:49
  Speaker 2: And yeah, I can wash them, but.
• 45:53
  Speaker 3: I just don't. I don't like that idea.
• 45:56
  Speaker 10: So well, you know, I've got and like I said,
• 45:59
  Speaker 10: we don't buy a lot of grapes. That's not I
• 46:02
  Speaker 10: see people buy bananas and that's their regular you know,
• 46:06
  Speaker 10: once a week they pick them up, and we don't
• 46:08
  Speaker 10: even do that.
• 46:10
  Speaker 8: Grapes.
• 46:11
  Speaker 10: It's really got to be that extra special grape and
• 46:17
  Speaker 10: they got to be non tmo for me. But there
• 46:21
  Speaker 10: was like six bags left, and I know how to tell.
• 46:26
  Speaker 10: When you look in and you start seeing a bear stem,
• 46:29
  Speaker 10: You're like, oh no, that someone's let the three year
• 46:33
  Speaker 10: olds that are fifty years old, get up here and
• 46:35
  Speaker 10: pick grapes and eat them. And I reached all the
• 46:39
  Speaker 10: way to the back, stood on my tippy toes, and
• 46:42
  Speaker 10: got a bag that I could tell no one had
• 46:47
  Speaker 10: gone through.
• 46:49
  Speaker 3: Sounds good. Well, yeah, you mentioned a lot of great things.
• 46:53
  Speaker 2: And the important thing about organic tells us that it
• 46:57
  Speaker 2: came from the right kind of soil. It will have
• 47:02
  Speaker 2: the right amounts of natural vitamin C. A lot of
• 47:05
  Speaker 2: those products we don't know where they came from or
• 47:08
  Speaker 2: what kind of.
• 47:08
  Speaker 3: Soil, and it might not have anything.
• 47:11
  Speaker 2: So it's very important that you try to buy organic
• 47:14
  Speaker 2: whatever possible.
• 47:15
  Speaker 3: Bill, I didn't.
• 47:19
  Speaker 10: Really ask my question good enough.
• 47:21
  Speaker 8: I don't think.
• 47:24
  Speaker 10: If let's say all you had was food sources for
• 47:31
  Speaker 10: your vitamin C, well we're in trouble if that's what
• 47:35
  Speaker 10: we've got to do.
• 47:38
  Speaker 3: Well, No, same things that we just talked about.
• 47:42
  Speaker 2: And I buy this almost every week, blueberries, blackberries, sometimes
• 47:50
  Speaker 2: the grapes, sometimes oranges.
• 47:53
  Speaker 3: I get the orange.
• 47:54
  Speaker 2: Juice whenever possible, on pasteurize strawberryries.
• 48:01
  Speaker 3: And I buy bananas. So that's pretty much my regiment.
• 48:06
  Speaker 2: Every once in a while I'll buy some plums, are
• 48:09
  Speaker 2: some apples, but more regular is the blackberries, the blueberries,
• 48:17
  Speaker 2: the strawberries, the orange juice, sometimes the grapes. So that
• 48:24
  Speaker 2: that is my mainsay, and I think that's where we
• 48:27
  Speaker 2: get the best source. And there's another benefit to blueberries
• 48:32
  Speaker 2: when they've done all that research. And I'm really glad
• 48:35
  Speaker 2: people like you like research because it makes up for
• 48:37
  Speaker 2: people like me that don't. Thank God for you people
• 48:43
  Speaker 2: that like research because we learn a lot from you
• 48:45
  Speaker 2: and I don't have to do it.
• 48:48
  Speaker 10: But but what I was trying to get at and non,
• 48:51
  Speaker 10: I guess it's because I don't like the term recommended
• 48:55
  Speaker 10: daily and wounds because that's government how many how many
• 49:02
  Speaker 10: grams if you're really struggling with the adrenals would you
• 49:07
  Speaker 10: recommend to consume?
• 49:10
  Speaker 8: Not that I want to dismiss.
• 49:13
  Speaker 10: You know, the adrenal tonic or amiplex or any of that.
• 49:17
  Speaker 10: I'm talking just about the how many grams a day
• 49:22
  Speaker 10: should we try to consume?
• 49:25
  Speaker 2: I would think for most people one of those little
• 49:31
  Speaker 2: containers of the blueberries or the blackberries. The strawberries tend
• 49:36
  Speaker 2: to come in a bigger container. But I think if
• 49:39
  Speaker 2: you use one of those things as your snacks throughout
• 49:42
  Speaker 2: the day and maybe use it as your little dessert
• 49:46
  Speaker 2: after a meal instead of something that we know isn't
• 49:48
  Speaker 2: as good.
• 49:49
  Speaker 3: That that would be plenty.
• 49:51
  Speaker 2: So I would say for an average person, especially struggling
• 49:56
  Speaker 2: with the adrenal steft, that you're doing the supplementation and whatever
• 50:02
  Speaker 2: those little containers are that hold the blueberries or the
• 50:05
  Speaker 2: blackberries or the strawberries, one of those a day. If
• 50:10
  Speaker 2: I'm struggling with the vitamin C deficiency, and at least
• 50:15
  Speaker 2: one glass of the unpasteurized orange juice every.
• 50:19
  Speaker 10: Day, Okay, Well that answers it, that that helps me
• 50:27
  Speaker 10: because evidently, well, one thing I do do, and this
• 50:32
  Speaker 10: is so easy to it's one of the easiest ferments
• 50:35
  Speaker 10: to do is blueberries, and within about twenty four hours
• 50:43
  Speaker 10: you've already got fermentation taken place in blueberries. And so
• 50:47
  Speaker 10: I do that and I snack on those, so I
• 50:53
  Speaker 10: kind of get a duel health benefit from it.
• 51:02
  Speaker 2: Sounds good, Bill, What do you What do you got
• 51:06
  Speaker 2: from all we talked about with agaustion and fatigue and
• 51:10
  Speaker 2: different foods to eat?
• 51:14
  Speaker 9: Yeah, well, well, before before all that, I've When Susan
• 51:20
  Speaker 9: was talking about conquered grapes, my mom's mother had a
• 51:25
  Speaker 9: grape arbor in her backyard, and the grapes were concords.
• 51:31
  Speaker 9: When they were ripe, she and I would go out
• 51:37
  Speaker 9: and take a chair and sit out there and just
• 51:39
  Speaker 9: pick the grapes off off the vines and eat them.
• 51:42
  Speaker 9: And they were they were, you know, apparently half maybe
• 51:47
  Speaker 9: half as three. It's fairly small. But I found that
• 51:50
  Speaker 9: a lot of natural fruit, like natural blueberries, if you
• 51:56
  Speaker 9: go out and pick them yourself, there are a quarter
• 51:59
  Speaker 9: or three eighth of an inch. They're small, but the
• 52:03
  Speaker 9: flavor is just really intense. And I'm assuming all your
• 52:08
  Speaker 9: crystal value is is as intense. But she was talking
• 52:11
  Speaker 9: about those conquerors that just kind of all that back
• 52:14
  Speaker 9: What a what a fine time of the of the
• 52:16
  Speaker 9: summer that it was, when when the grapes would would
• 52:20
  Speaker 9: ripen and we could go out there and do that
• 52:23
  Speaker 9: good stuff, nice skin. You didn't even have to spit
• 52:27
  Speaker 9: the skins. You could. You could just chew the skins
• 52:29
  Speaker 9: up too. It was great.
• 52:32
  Speaker 10: I can only imagine, Uh, this will be my third
• 52:37
  Speaker 10: year on my blueberries, and so I think, and I've
• 52:41
  Speaker 10: got two I need to add to that, and so
• 52:46
  Speaker 10: I really do think that this year is going to
• 52:50
  Speaker 10: be good with blueberries here good.
• 52:54
  Speaker 2: And you know, a lot of vegetables have good vitamins C.
• 52:57
  Speaker 2: Broccoli is very high, Kale god Forbid is very high,
• 53:03
  Speaker 2: Brussels sprouts Susi's favorite, red cabbage. Cauliflower is kind of low.
• 53:12
  Speaker 2: And then there's a lot of different fruits. Again, I
• 53:15
  Speaker 2: like the oranges, but grapefruits very high. Lemons are not
• 53:19
  Speaker 2: as high as you would think, and limes are lower
• 53:22
  Speaker 2: than lemons.
• 53:24
  Speaker 3: But there's a lot of good stuff out there.
• 53:27
  Speaker 2: Vegetable red peppers, that's something I had forgot about. Red
• 53:31
  Speaker 2: peppers is pretty high in natural vitamin C.
• 53:34
  Speaker 3: And again, all bets.
• 53:36
  Speaker 2: Are off if you don't buy non GMO organic stuff
• 53:40
  Speaker 2: because you don't know what it came from and may
• 53:42
  Speaker 2: not have anything. And you know, especially if you're struggling
• 53:48
  Speaker 2: with adrenal stuff.
• 53:49
  Speaker 3: And fatigue, you want a lot.
• 53:51
  Speaker 2: Of vitamin C in your diet. And that glass natural
• 53:55
  Speaker 2: orange juice every morning.
• 53:57
  Speaker 3: That's a great thing.
• 53:58
  Speaker 2: And what I was mentioning blueberries before, and Bill brought
• 54:01
  Speaker 2: it up again. One of the neat things about blueberries
• 54:05
  Speaker 2: is not only is it great for the vitamin SEA content,
• 54:10
  Speaker 2: but they did research and a lot of studies and
• 54:14
  Speaker 2: they found out that if you eat the whole blueberry
• 54:20
  Speaker 2: from a good source, that longevity was increased. Now they
• 54:28
  Speaker 2: said you couldn't drink the juice or blend up and
• 54:33
  Speaker 2: take away some of the pulp. It needed to be
• 54:37
  Speaker 2: the whole blueberry. It could not be blueberry juice or
• 54:41
  Speaker 2: just the skin or just the pulp. But the whole
• 54:44
  Speaker 2: blueberry gave you natural vitamin C and improve longevity better
• 54:50
  Speaker 2: than anything else I've ever read about.
• 54:52
  Speaker 3: So pretty cool. Anything else is e or bill.
• 54:58
  Speaker 8: I love to put.
• 55:01
  Speaker 10: Blueberries into, you know, like a like a smoothie thing.
• 55:07
  Speaker 10: I don't like to juice them because, like you say,
• 55:10
  Speaker 10: I don't want to to waste the pulp or the
• 55:14
  Speaker 10: or the skins or or any portion of it. It's
• 55:19
  Speaker 10: kind of hit and miss this time of the year
• 55:21
  Speaker 10: for finding the organic ones. And at B Organics has
• 55:28
  Speaker 10: a good quality frozen one, and you know, I keep
• 55:33
  Speaker 10: a couple of bags of those on hand all the time.
• 55:36
  Speaker 10: And it's interesting that you brought up peppers. I'm watching
• 55:41
  Speaker 10: the time. I don't I don't want to go over it.
• 55:44
  Speaker 10: I saw there's some these silly shows on YouTube, and
• 55:48
  Speaker 10: one talks about, uh, you know, recipes from the fifties
• 55:51
  Speaker 10: or recipes from the sixties, and it was talking about, uh,
• 55:56
  Speaker 10: you know, where did these recipes go if families don't
• 55:59
  Speaker 10: cook these things anymore? And there was so they mentioned
• 56:04
  Speaker 10: a couple, but one that they mentioned was stuff bell peppers,
• 56:08
  Speaker 10: and I'm looking cross out at the TV going people
• 56:11
  Speaker 10: don't make stuff bell peppers anymore, and so I don't
• 56:18
  Speaker 10: really care for bell peppers. They've got to be cut
• 56:23
  Speaker 10: up beyond recognition, conducts salary for me to eat them.
• 56:29
  Speaker 10: But I love poblano peppers. And even though you can't
• 56:34
  Speaker 10: sit those up on their end, you can cut them
• 56:37
  Speaker 10: lengthwise and do the same process by stuffing them. And
• 56:44
  Speaker 10: so of course you said peppers, and I had to
• 56:46
  Speaker 10: look it up and it says popono peppers are a
• 56:50
  Speaker 10: good source of vitamin C, providing one hundred micrograms per
• 56:57
  Speaker 10: hundred grams of peblanos.
• 57:00
  Speaker 8: So interesting, I'll learned something.
• 57:04
  Speaker 2: Yeah, Well, that's the neat thing about the health field.
• 57:07
  Speaker 2: And that's why I always laugh when they try to
• 57:09
  Speaker 2: tell us you need to follow the science, like during
• 57:13
  Speaker 2: the phony pandemic. Well, science is always changing, and thank
• 57:19
  Speaker 2: god for researchers. They're always learning, and then we learn
• 57:23
  Speaker 2: more from the researchers. Now I have done research. Bro
• 57:26
  Speaker 2: brought it to my attention one time. The fact that
• 57:30
  Speaker 2: I've had patience over the last twenty something years is
• 57:34
  Speaker 2: a lot of research.
• 57:35
  Speaker 3: And you don't think about it that way.
• 57:37
  Speaker 2: But that's why we got the resident head doctor to
• 57:39
  Speaker 2: bring that kind of stuff up.
• 57:41
  Speaker 3: Bill, anything else.
• 57:45
  Speaker 9: Nope, you got.
• 57:49
  Speaker 8: You.
• 57:51
  Speaker 10: I'm just jealous of him being able to sit in
• 57:54
  Speaker 10: his backyard and pick concord grapes off the vine.
• 57:59
  Speaker 3: That's cool. You know, that's a good brand too.
• 58:03
  Speaker 2: A lot of people I know love grape jelly, that's
• 58:06
  Speaker 2: their favorite, and concorde is went around.
• 58:13
  Speaker 9: There's so many of those kinds of things that I
• 58:16
  Speaker 9: don't know if you can even buy the plants anymore.
• 58:18
  Speaker 9: I mean I haven't looked for a while, but I
• 58:20
  Speaker 9: know a lot of the Francis, the tomatoes that I
• 58:25
  Speaker 9: kind of grew up with, the big boys, the better boys,
• 58:29
  Speaker 9: the goldens. I can't even get the seeds for him
• 58:33
  Speaker 9: much anymore. And they've done all these kinds of super
• 58:36
  Speaker 9: duper vegetables, and uh, you know, the old timey vegetables
• 58:42
  Speaker 9: were good. They had a lot of good stuff in them,
• 58:45
  Speaker 9: and if you grew your own and you you use
• 58:49
  Speaker 9: natural soil enhancement. It took care of the dirt and
• 58:53
  Speaker 9: made sure it was the bad stuff kept out of it.
• 58:57
  Speaker 9: You didn't want to put your dandelion killer too close
• 58:59
  Speaker 9: to tomatoes. It was fine, it was fine. But they
• 59:05
  Speaker 9: keep coming up with new varieties of all these things,
• 59:08
  Speaker 9: and it just yeah, no, I don't think it.
• 59:14
  Speaker 10: Oh, and don't kill the dandelions.
• 59:17
  Speaker 2: Well, you know what's sad. Burpie still makes the seeds
• 59:22
  Speaker 2: like what you're talking about Bill for the big boy
• 59:24
  Speaker 2: and all that. But the problem is if you go
• 59:27
  Speaker 2: into like home depot in the garden center, they've got
• 59:31
  Speaker 2: a rack of Burpie organic non GMO seats and they're
• 59:38
  Speaker 2: right next to it, they got a rack of burpie.
• 59:41
  Speaker 2: God help you if you buy these seats. And it
• 59:45
  Speaker 2: makes no sense to me why have both? So all right, well, oh,
• 59:52
  Speaker 2: I got all the three cuckoo clocks allowed to talk again.
• 59:55
  Speaker 2: I took them out of time out, so yeah, you'll
• 59:58
  Speaker 2: hear more than one cuckoo clock. All right, guys, Well, Billy,
• 1:00:02
  Speaker 2: you got a little topic up your sleeve for us.
• 1:00:06
  Speaker 9: Yeah, a little properly?
• 1:00:09
  Speaker 3: All right, Well, when we come back, we'll go to that.
• 1:00:12
  Speaker 2: And of course we have to have Bill's little lead
• 1:00:14
  Speaker 2: in for him since he is the resident head doctor.
• 1:00:19
  Speaker 2: All right, guys, this is doctor Cooper's natural health hours.
• 1:00:23
  Speaker 2: It is break time, Susie Bill producer see behind the
• 1:00:27
  Speaker 2: curtain of myself, will be right back.
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  Speaker 7: Every corner holds the ghost over your smile.
• 1:03:18
  Speaker 4: But the road I'm walking.
• 1:03:22
  Speaker 3: Stretches on for mile.
• 1:03:29
  Speaker 4: In the clock keeps drag. I can nose my pace.
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  Speaker 3: Here every tick, every tack.
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• 1:03:59
  Speaker 7: like a song unfinished.
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  Speaker 4: Quickly out of my mind. They're coming to take me away.
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  Speaker 2: the time.
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  Speaker 4: Then I'll be how do you just see.
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  Speaker 7: Those nice young men in their green life and they're
• 1:05:03
  Speaker 7: coming to.
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  Speaker 3: Send me away?
• 1:05:08
  Speaker 2: We are back, Welcome back to doctor group as Natural
• 1:05:11
  Speaker 2: Health Hours. It is the twenty first of January twenty
• 1:05:15
  Speaker 2: twenty six, and we've got Susie Bille, producer Seve behind
• 1:05:19
  Speaker 2: the curtain and myself and Bill take it away.
• 1:05:26
  Speaker 9: One of the uh you kind of talked about a
• 1:05:30
  Speaker 9: little bit ago is really kind of what I'm getting
• 1:05:35
  Speaker 9: into tonight. See, you know, you have so much research
• 1:05:41
  Speaker 9: done over the years of just talking to patients and
• 1:05:44
  Speaker 9: watching patients change, and watching this humanity of these folks
• 1:05:51
  Speaker 9: and yourself and watching these changes. Just talking to a
• 1:05:57
  Speaker 9: fella a few days ago who's been retired for maybe
• 1:06:03
  Speaker 9: three or four years. I'm guessing he's close to seventy,
• 1:06:08
  Speaker 9: and I've I've talked about him before, But this, this
• 1:06:12
  Speaker 9: conversation was I thought it opened a couple of uh
• 1:06:18
  Speaker 9: opened a couple of of cans for me for things
• 1:06:21
  Speaker 9: that I've thought about a long time ago. It really
• 1:06:24
  Speaker 9: hadn't gotten into again. But it has to do with
• 1:06:33
  Speaker 9: patterns of of our thinking and patterns of our behavior,
• 1:06:40
  Speaker 9: tying all this into uh. You know, I've talked a
• 1:06:44
  Speaker 9: lot about poetry and music and art, and if we
• 1:06:50
  Speaker 9: if we can look at at the work of a
• 1:06:54
  Speaker 9: writer over his entire lifetime, you know, people like like
• 1:06:59
  Speaker 9: Henningway or or Shakespeare or whoever we we can we
• 1:07:07
  Speaker 9: can watch watch part of him change. But part of
• 1:07:12
  Speaker 9: part of that, that creative effort, really is a constant. There.
• 1:07:20
  Speaker 9: There are constant themes in You look at a symphony
• 1:07:26
  Speaker 9: of Beethoven, and there are recurring themes throughout that piece.
• 1:07:32
  Speaker 9: But also in a larger perspective, they are recurring themes
• 1:07:37
  Speaker 9: through throughout all of his work, no matter what, No
• 1:07:41
  Speaker 9: matter what theati, whether they're piano sonatos or whether they're symphonies,
• 1:07:45
  Speaker 9: or whether their their operas or songs or strength work.
• 1:07:49
  Speaker 9: There there are parts of that personality of that of
• 1:07:52
  Speaker 9: that man that are evident through all of his work.
• 1:07:58
  Speaker 9: What this guy was we're talking about the other day,
• 1:08:01
  Speaker 9: was he said, you know, as as I've been retired
• 1:08:05
  Speaker 9: and got gotten become older and stuff, I really began
• 1:08:11
  Speaker 9: to look. You know, I don't go any places very much.
• 1:08:15
  Speaker 9: I don't do things out, But I tend to think
• 1:08:20
  Speaker 9: a lot about when I was a kid, or when
• 1:08:23
  Speaker 9: I was growing up, or thinking about to particular, that day,
• 1:08:28
  Speaker 9: he'd been thinking about his dad and conversations as he had,
• 1:08:31
  Speaker 9: and conversations that he had with his dad that he
• 1:08:34
  Speaker 9: hadn't thought about for decades, and kind of rehashing a
• 1:08:42
  Speaker 9: lot of a lot of his experience. And I was
• 1:08:46
  Speaker 9: thinking that, you know, when we get to a certain
• 1:08:49
  Speaker 9: age fifties, sixties, seventies, depends on depends on the person,
• 1:08:54
  Speaker 9: depends on the personality, we stop being driven by what
• 1:09:02
  Speaker 9: I call external drivers. But about you know, I have
• 1:09:05
  Speaker 9: to go through this, or I have to go there,
• 1:09:07
  Speaker 9: or somebody's going over for dinner. We've got to go someplace.
• 1:09:10
  Speaker 9: We stop, we stop being so preoccupied by external factors
• 1:09:16
  Speaker 9: and we begin to kind of settle a little bit
• 1:09:20
  Speaker 9: more into the introspective internal drivers, and we look for
• 1:09:26
  Speaker 9: these common themes, these commonalities that have been with us
• 1:09:33
  Speaker 9: since we were children. And usually that's you know, most
• 1:09:37
  Speaker 9: of those most of those characteristics have become part of
• 1:09:40
  Speaker 9: us by the time we're five, and everything else kind
• 1:09:44
  Speaker 9: of dances around these three or four constants that we
• 1:09:47
  Speaker 9: carry with us. Throughout our whole life. And you know
• 1:09:51
  Speaker 9: the importance of those three or four constants or five constants.
• 1:09:55
  Speaker 9: They fluctuate, the change them in intensity, but they don't
• 1:10:00
  Speaker 9: they change in the in their essence. And it's I
• 1:10:07
  Speaker 9: know this is all kind of very general, but we
• 1:10:09
  Speaker 9: really don't have we really don't have any anything that
• 1:10:19
  Speaker 9: is not almost unique to ourselves. We we we are
• 1:10:23
  Speaker 9: attracted to people that are that share some commonality. Sometimes
• 1:10:27
  Speaker 9: we're attracted people that we have absolutely no commonalities with,
• 1:10:31
  Speaker 9: which then becomes the attractor in it's own right. But
• 1:10:35
  Speaker 9: it's a kind of thing that if we get to
• 1:10:38
  Speaker 9: that that point in our life where we begin to
• 1:10:40
  Speaker 9: look inwards rather than outwards, and we begin to see
• 1:10:48
  Speaker 9: what makes us tick, we begin to recognize parts of
• 1:10:55
  Speaker 9: ourselves that maybe we never really acknowledged before, even more
• 1:11:00
  Speaker 9: aware of before. The way we the way we think
• 1:11:05
  Speaker 9: about somebody that we have known for a long time,
• 1:11:09
  Speaker 9: The things that we're intellectually attracted to. What kinds of
• 1:11:12
  Speaker 9: stuff do we read, what kinds of of uh programs
• 1:11:19
  Speaker 9: do you will watch? What? What is what is that
• 1:11:22
  Speaker 9: commonality that connects all of these things within us, because
• 1:11:26
  Speaker 9: they're typically very unique to us. One of the things
• 1:11:32
  Speaker 9: that occurred to me with when thinking about all this
• 1:11:39
  Speaker 9: one of the authors, an American author that was a
• 1:11:43
  Speaker 9: twentieth century writer that I've read a lot of, from
• 1:11:46
  Speaker 9: early early works on into.
• 1:11:51
  Speaker 4: The more.
• 1:11:53
  Speaker 9: Polished, the more sensitive work of his of his later life.
• 1:12:00
  Speaker 9: We look at at at the changes and the creative output,
• 1:12:07
  Speaker 9: and we begin to recognize that these times of changes
• 1:12:11
  Speaker 9: from a sort of a wonder and an innocence about
• 1:12:15
  Speaker 9: a lot of life to uh, perhaps a period of
• 1:12:20
  Speaker 9: cynicism and moving into a kind of more reflective, kind
• 1:12:28
  Speaker 9: of patient that these are these these books that we read,
• 1:12:34
  Speaker 9: and these trends that we see, these these aspects of
• 1:12:37
  Speaker 9: other people's creativity, we see really begin to open up
• 1:12:42
  Speaker 9: ourselves to our own creativity, to these things that are
• 1:12:47
  Speaker 9: also very much a part of ourselves. This one thought
• 1:12:55
  Speaker 9: that has kind of stuck with me over the years
• 1:12:57
  Speaker 9: with this guy is that he suggests that and this
• 1:13:02
  Speaker 9: is not exactly the way he put it, because I
• 1:13:04
  Speaker 9: can't remember exactly the way he put it, but in essence,
• 1:13:10
  Speaker 9: he said that that every one of us deserves a
• 1:13:18
  Speaker 9: right to finish up our life with pride and contentment,
• 1:13:25
  Speaker 9: and the pride and contentment can only come in this
• 1:13:29
  Speaker 9: later stage of life. This is not something that comes
• 1:13:32
  Speaker 9: from us when we're driven by external factors. It's an
• 1:13:35
  Speaker 9: internal process. We look at we look at our lives
• 1:13:41
  Speaker 9: and I mean that in a plural, because we have
• 1:13:46
  Speaker 9: several lives. We have our life as a as a
• 1:13:49
  Speaker 9: young person, we have a life as a family, we
• 1:13:51
  Speaker 9: have our life as a career, we have our life
• 1:13:53
  Speaker 9: as when all of that is beginning to go away.
• 1:13:57
  Speaker 9: It's all part of the cycle. But to be able
• 1:14:02
  Speaker 9: to look at our experience and derive a sense of
• 1:14:08
  Speaker 9: pride from the uniqueness of it, and ultimately, I think,
• 1:14:16
  Speaker 9: as we're at death's doorway, to attain a sense of contentment.
• 1:14:24
  Speaker 9: And a long time ago reiterate the definition of contentment
• 1:14:31
  Speaker 9: is to be at peace with to be at peace
• 1:14:35
  Speaker 9: with ourselves, with our experience, the bad stuff that we've done,
• 1:14:42
  Speaker 9: you know, the people's, the feelings that we've heard, the
• 1:14:45
  Speaker 9: stupid stuff we do as young people, and the good
• 1:14:51
  Speaker 9: things that we do. To be able to accept that
• 1:14:55
  Speaker 9: blend that entirety of who we are, and to experience
• 1:15:03
  Speaker 9: a sense of inner joy. And it's not something we
• 1:15:08
  Speaker 9: need to well, we can't share it with anybody. I
• 1:15:11
  Speaker 9: mean you know, it would take our whole lifetime to
• 1:15:14
  Speaker 9: explain that to somebody, and we're basically at that point
• 1:15:18
  Speaker 9: winding it up, getting ready for the next experience. But
• 1:15:23
  Speaker 9: it's something that I think a lot of people do,
• 1:15:30
  Speaker 9: and I think a lot of people don't because they're
• 1:15:33
  Speaker 9: afraid to. They're afraid to think about their past or there,
• 1:15:38
  Speaker 9: or they'll focus on the things that were unpleasant or
• 1:15:43
  Speaker 9: disruptive or horrible. I think that understanding that our experience
• 1:15:54
  Speaker 9: is in fact our experience, and it is it's a treasure,
• 1:16:02
  Speaker 9: and it's for all of the goods and the bands
• 1:16:06
  Speaker 9: and the uglies, as that Easto would say. And we
• 1:16:11
  Speaker 9: have to be able to not only except the fact
• 1:16:18
  Speaker 9: that we're a fairly complex being, but find a bit
• 1:16:23
  Speaker 9: of an inner smile at it with the ultimate goal
• 1:16:31
  Speaker 9: of cantempt, being at peace, with being at rest with
• 1:16:38
  Speaker 9: I think at the end of our lives we should,
• 1:16:42
  Speaker 9: we should welcome that rest. And this of course brought
• 1:16:46
  Speaker 9: to mind something I'll probably talk about a little bit
• 1:16:49
  Speaker 9: next week. But and this will harken back to Robert's childhood.
• 1:16:59
  Speaker 9: But apart part of that Christian tradition and it's a
• 1:17:02
  Speaker 9: part of every culture I've ever encounter, but this particular
• 1:17:07
  Speaker 9: one is what I'm really addressing. And I'll do as
• 1:17:14
  Speaker 9: as close as i can to the Latin, because it's
• 1:17:17
  Speaker 9: been decades since I've messed with Latin. But it's part
• 1:17:23
  Speaker 9: of our self, of our tradition, I think is kind
• 1:17:29
  Speaker 9: of the pandematic. It goes everywhere at any rate, requiem
• 1:17:36
  Speaker 9: ETAs dona ease domine, it looks perpetua a brand as
• 1:17:46
  Speaker 9: eternal rest lord, and let the light of eternity shine
• 1:17:52
  Speaker 9: apon us let it go. You remember sometime I'm always
• 1:17:57
  Speaker 9: talking about the difference between giving up and let go.
• 1:18:02
  Speaker 9: This is a mass for the dead part of it,
• 1:18:07
  Speaker 9: it's also a prayer for the living. We can't talk
• 1:18:13
  Speaker 9: about death without talking about life. And remember reading a
• 1:18:18
  Speaker 9: comment by one of my favorite authors, at least as
• 1:18:22
  Speaker 9: a young man, who said that, you know, Johann Bach
• 1:18:27
  Speaker 9: talk taught us about death, moved a bead of and
• 1:18:31
  Speaker 9: talked to us about life. Well that's no, it's not right. Yes,
• 1:18:37
  Speaker 9: Johann Bach taught us about death. That he taught us
• 1:18:40
  Speaker 9: about life, and be taught us about life, but he
• 1:18:45
  Speaker 9: also taught us about death. You can't have one without
• 1:18:49
  Speaker 9: the other. You can't have chaos without at some point
• 1:18:55
  Speaker 9: finding rest. And I think at the end of our time,
• 1:19:00
  Speaker 9: you know, the requel may termum, the eternal rest, the quiet,
• 1:19:04
  Speaker 9: the peace, the contentment that being at peace with ourselves
• 1:19:08
  Speaker 9: is it really kind of where we're going. And when
• 1:19:11
  Speaker 9: you turn it sixty or sixty five or seventy or whatever,
• 1:19:17
  Speaker 9: you begin to realize that we're kind of summing up.
• 1:19:21
  Speaker 9: We're taking stock of our experience and at some level,
• 1:19:25
  Speaker 9: and maybe not very not very cognitively, but at some level,
• 1:19:28
  Speaker 9: we're evaluating that experience. And I think it's important to
• 1:19:34
  Speaker 9: look for that requel may terramum, look for that piece,
• 1:19:40
  Speaker 9: and to let the rest go. They go with the
• 1:19:45
  Speaker 9: smile of our time.
• 1:19:48
  Speaker 3: The good stuff, A lot of a lot of deep
• 1:19:56
  Speaker 3: thinking stuff there, oh, Susie anything.
• 1:20:06
  Speaker 10: So you may have heard me drop a spoon in
• 1:20:12
  Speaker 10: the kitchen. So there's my reason for the mute button.
• 1:20:17
  Speaker 10: And then the mute button on mute button wouldn't reappear,
• 1:20:20
  Speaker 10: So there we go.
• 1:20:23
  Speaker 8: It's like, where did it?
• 1:20:25
  Speaker 10: Where did it go? Yeah, it's it's a very it's
• 1:20:31
  Speaker 10: very profound. And you know, I think about this not
• 1:20:37
  Speaker 10: all the time. You know, none of us know when
• 1:20:41
  Speaker 10: our days gonna gonna happen. I wondered to myself, if
• 1:20:46
  Speaker 10: am I gonna go through it with you know, Grace?
• 1:20:49
  Speaker 10: Am I going to go through it in whatever way?
• 1:20:52
  Speaker 10: And then I land on you? No, I'm going to
• 1:20:57
  Speaker 10: go through it with the Lord and becau. Because of that,
• 1:21:01
  Speaker 10: I've got peace and I don't fear death.
• 1:21:04
  Speaker 8: And that's just my take.
• 1:21:10
  Speaker 3: Good stuff too.
• 1:21:12
  Speaker 2: Well, anything, we got a few jokes that we didn't
• 1:21:14
  Speaker 2: get to earlier because we were talking about other things.
• 1:21:17
  Speaker 2: But anything else, susy.
• 1:21:19
  Speaker 3: Before I go into some of these wonderful jokes.
• 1:21:23
  Speaker 10: Well no, because I cannot hardly wait to hear the jokes.
• 1:21:28
  Speaker 2: Oh you're so wonderful, Bill Stoup. That don't encourage her.
• 1:21:34
  Speaker 2: All Right, here's one that every man can relate to
• 1:21:40
  Speaker 2: that's ever had a breakup with somebody. If a tree
• 1:21:45
  Speaker 2: falls on your ex in the forest and nobody hears it,
• 1:21:52
  Speaker 2: you should probably still get rid of the chainsaw just
• 1:21:56
  Speaker 2: in case. Okay, guy's wife turns and says to him,
• 1:22:09
  Speaker 2: you weren't even listening to me, were you? And he
• 1:22:13
  Speaker 2: didn't say nothing, but he was thinking to himself, that's
• 1:22:17
  Speaker 2: a hell of a way to start a conversation. And guys,
• 1:22:25
  Speaker 2: this is just a little public service.
• 1:22:28
  Speaker 3: That we do once in a while here on the show.
• 1:22:32
  Speaker 2: Stop getting mad when your wife or girlfriends acts crazy.
• 1:22:39
  Speaker 2: Remember they used to talk to dolls and try to feed.
• 1:22:43
  Speaker 3: Him real food. Let it go, all right.
• 1:22:48
  Speaker 2: As an elderly couple walking around and there's some guy
• 1:22:52
  Speaker 2: doing a research survey or whatever, and he walks up
• 1:22:56
  Speaker 2: and he asks the couple how long have you been married? Well,
• 1:23:01
  Speaker 2: the wife didn't have a chance to speak. The husband
• 1:23:03
  Speaker 2: said too long, Oh no, And then the guy says, okay.
• 1:23:11
  Speaker 2: He turns to the husband and he said, well, what
• 1:23:15
  Speaker 2: would you do if your wife died suddenly? He said,
• 1:23:19
  Speaker 2: I'd hide the evidence. I thought that was pretty good,
• 1:23:25
  Speaker 2: Pretty good, all right. An old guy is grab the
• 1:23:29
  Speaker 2: bucket and he's walking down to his pond, and as
• 1:23:34
  Speaker 2: he gets closer to the pond, he finds a bunch
• 1:23:38
  Speaker 2: of young girls, young women, swim and naked in his pond,
• 1:23:43
  Speaker 2: and they all kind of panic.
• 1:23:45
  Speaker 3: When they see him.
• 1:23:46
  Speaker 2: And he said, oh, I didn't come down here to
• 1:23:49
  Speaker 2: watch you swim naked. He said, I came down to
• 1:23:52
  Speaker 2: feed the alligators.
• 1:23:57
  Speaker 3: All right? What we got here?
• 1:24:00
  Speaker 2: A husband and wife were driving and out of the blue.
• 1:24:04
  Speaker 2: The wife turns to the husband and she says, I
• 1:24:07
  Speaker 2: want a divorce. He said okay, and he speeds up
• 1:24:11
  Speaker 2: a little bit and she said.
• 1:24:14
  Speaker 3: And I want the house.
• 1:24:16
  Speaker 2: And then he speeds up a little bit more. She goes,
• 1:24:19
  Speaker 2: and I want the car and the boat, and so
• 1:24:24
  Speaker 2: he speeds up a little bit more. Now he's driving
• 1:24:28
  Speaker 2: pretty fast by now, and she said, I.
• 1:24:31
  Speaker 3: Want all the money, and the one make account and
• 1:24:34
  Speaker 3: halfay your retirement.
• 1:24:36
  Speaker 2: And now he's really flying down the highway and she finally,
• 1:24:41
  Speaker 2: after giving him all the things that she wants, says,
• 1:24:45
  Speaker 2: is there anything you want? And he said, no, dear,
• 1:24:49
  Speaker 2: I have everything I.
• 1:24:50
  Speaker 3: Want right now.
• 1:24:52
  Speaker 2: She goes, what do you mean by that? He said,
• 1:24:55
  Speaker 2: my side has the airbag.
• 1:24:59
  Speaker 8: Oh.
• 1:25:02
  Speaker 3: I thought that was pretty good, pretty good stuff.
• 1:25:05
  Speaker 8: He did go to his dark lab for these.
• 1:25:10
  Speaker 3: All right.
• 1:25:12
  Speaker 2: A guy dies and he goes to heaven and when
• 1:25:16
  Speaker 2: he gets there he sees all these clocks and the
• 1:25:22
  Speaker 2: not me collecting clocks, It was actually clocks up there.
• 1:25:25
  Speaker 2: And he he asked Saint Peter. He said, what's with
• 1:25:28
  Speaker 2: all the clocks? And he said Saint Peter says, well,
• 1:25:34
  Speaker 2: each person has a clock. And the more you sind,
• 1:25:38
  Speaker 2: the faster that clock is spinning. He said, like this
• 1:25:42
  Speaker 2: clock over here, this is Mother Teresa.
• 1:25:45
  Speaker 3: It's not moving.
• 1:25:47
  Speaker 2: And then over here is Abraham Lincoln. And then his
• 1:25:52
  Speaker 2: only move twice. And then the guy says, well, where's
• 1:25:58
  Speaker 2: the clocks for Paula peticians? He said, oh, we use
• 1:26:02
  Speaker 2: those for ceiling fans. I thought that was really good,
• 1:26:09
  Speaker 2: really good.
• 1:26:11
  Speaker 3: All right, well we got here, well we got here.
• 1:26:15
  Speaker 4: Oh.
• 1:26:16
  Speaker 2: Guy said he wanted to go fishing with his buddies.
• 1:26:20
  Speaker 2: They were going to go for the weekend, and his
• 1:26:22
  Speaker 2: wife said, no, you're not. And he was sitting in
• 1:26:27
  Speaker 2: the living room sulking and really sad, drinking a beer,
• 1:26:32
  Speaker 2: and she sneaks up behind him, naked, and she said,
• 1:26:36
  Speaker 2: I want you to carry me in the bedroom, and
• 1:26:39
  Speaker 2: you can do anything you want. So he carries her
• 1:26:43
  Speaker 2: in the bedroom, ties her up, and when the guys
• 1:26:47
  Speaker 2: get to the fishing.
• 1:26:48
  Speaker 3: Place, he's already there.
• 1:26:52
  Speaker 2: After he said he couldn't go, and they said, I
• 1:26:57
  Speaker 2: thought you said.
• 1:26:57
  Speaker 3: Your wife told you she couldn't go.
• 1:26:59
  Speaker 2: You couldn't go, And he said she did, And he said,
• 1:27:03
  Speaker 2: she said I could take her in the bedroom and
• 1:27:05
  Speaker 2: do anything I wanted.
• 1:27:06
  Speaker 3: So I tied her up and I'm here.
• 1:27:11
  Speaker 2: That was pretty good. I thought, pretty good. All right,
• 1:27:16
  Speaker 2: let's see what we got here.
• 1:27:20
  Speaker 3: Let's see. Some of these jokes are just so funny
• 1:27:22
  Speaker 3: they're jumping off the page. Let's see.
• 1:27:29
  Speaker 2: Oh, guy said he'd been having trouble seeing his doctor.
• 1:27:34
  Speaker 2: He needed to get in for a rash. And he said,
• 1:27:39
  Speaker 2: I finally saw her and was telling her about my rash,
• 1:27:43
  Speaker 2: and she pushed her shopping cart and ran away.
• 1:27:51
  Speaker 3: I thought that was pretty good. That was pretty good.
• 1:27:55
  Speaker 9: Guy.
• 1:28:00
  Speaker 3: See here was.
• 1:28:05
  Speaker 9: I worry about? There was? You're passing on?
• 1:28:13
  Speaker 2: Well. I really like the one about the ceiling fans
• 1:28:16
  Speaker 2: and heaven there are politician clocks.
• 1:28:18
  Speaker 9: That was.
• 1:28:19
  Speaker 3: That was pretty good. Pretty good.
• 1:28:22
  Speaker 2: And then the guy going fishing ties his wife up
• 1:28:25
  Speaker 2: in the bedroom and leaves that, I don't think he's
• 1:28:28
  Speaker 2: coming home.
• 1:28:30
  Speaker 3: I don't think he's coming home. Let's see.
• 1:28:35
  Speaker 2: A guy visits a psychiatrist, the head doctor Bill, and
• 1:28:42
  Speaker 2: he said, I feel like someone is under the bed
• 1:28:47
  Speaker 2: all the time, and I'm freaking out. And the psychiatrist says,
• 1:28:54
  Speaker 2: you need to come see me three times a week
• 1:28:57
  Speaker 2: for the next year. And he said, well, how much
• 1:29:00
  Speaker 2: is that going to cost?
• 1:29:02
  Speaker 3: He said, eighty dollars? A visit, he said, wow.
• 1:29:07
  Speaker 2: So he goes home and the doctor never sees him again,
• 1:29:11
  Speaker 2: and then he runs into him out shopping one day
• 1:29:15
  Speaker 2: and he said, I never saw you again. What happened?
• 1:29:20
  Speaker 2: He said, Well, eighty dollars three times a week for
• 1:29:24
  Speaker 2: a year.
• 1:29:24
  Speaker 3: That was a lot of money.
• 1:29:26
  Speaker 2: And you weren't even sure if you could cure me
• 1:29:29
  Speaker 2: or not, he said, But I'm cured now. I went
• 1:29:32
  Speaker 2: out saved all that money not coming to you, and
• 1:29:35
  Speaker 2: bought myself a brand new SUV.
• 1:29:38
  Speaker 3: And he said, well, how'd you get well?
• 1:29:41
  Speaker 2: And he said, I went to talk to a carpenter
• 1:29:46
  Speaker 2: friend and he cut the legs off the bed.
• 1:29:49
  Speaker 3: There ain't nobody under that bed. Now that was a
• 1:29:55
  Speaker 3: good one.
• 1:29:57
  Speaker 10: Yeah, I'm gonna have to get some doctor jones for
• 1:29:59
  Speaker 10: next week.
• 1:30:00
  Speaker 2: Oh, don't you dare, don't you dare? No doctor jokes, I.
• 1:30:07
  Speaker 3: Cover all of them. Yeah, I think I did. Uh
• 1:30:11
  Speaker 3: funny stuff.
• 1:30:12
  Speaker 2: And the cuckoo clock just went cuckoo. So the time
• 1:30:15
  Speaker 2: being is perfect or he's trying to tell me something.
• 1:30:19
  Speaker 2: So anyway, we've go to go to breaks. Is he
• 1:30:23
  Speaker 2: anything before we go?
• 1:30:27
  Speaker 8: No? I can't top that.
• 1:30:30
  Speaker 10: Yeah, and leads not tonight?
• 1:30:35
  Speaker 3: Yeah, how about you, Bill.
• 1:30:40
  Speaker 9: Nope, I'm good.
• 1:30:45
  Speaker 2: All right, I got one more joke, but we're gonna
• 1:30:47
  Speaker 2: hold off since the clock cuckood. All right, ladies and gentlemen,
• 1:30:51
  Speaker 2: this is doctor Grupa's Natural Health Hours. It is the
• 1:30:55
  Speaker 2: twenty first of January twenty twenty six. Susie, you got
• 1:31:00
  Speaker 2: our recipe up your sleeve.
• 1:31:02
  Speaker 9: I do.
• 1:31:03
  Speaker 2: And now we have a recipe in the song that
• 1:31:08
  Speaker 2: leads into Sizzy, so that's pretty cool. And we have
• 1:31:11
  Speaker 2: another song that Susey's gonna like one of our many boyfriends.
• 1:31:15
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  Speaker 2: we will be right back.
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  Speaker 2: You've heard us talk about Steve O'Brien, our producer Behind
• 1:32:28
  Speaker 2: the Curtain. Not only does he do our show, but
• 1:32:31
  Speaker 2: he has his own show over on Republic Broadcasting Network.
• 1:32:36
  Speaker 2: You can catch his show, The Republic of Texas Radio
• 1:32:40
  Speaker 2: each Sunday from eight to ten am. He also has
• 1:32:44
  Speaker 2: his own company called Quality Computers. But don't let the
• 1:32:48
  Speaker 2: name fool you. If it's in communications. He does it
• 1:32:50
  Speaker 2: all alarm says, some satellite TV, and much more. You
• 1:32:55
  Speaker 2: can reach him through our show at doccrupa dot com,
• 1:33:00
  Speaker 2: contact us, and at his business eight threes zero nine
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  Speaker 2: to nine, eight four three eight one. So you need
• 1:33:11
  Speaker 2: a contractor you're adding on, renovating or building new from
• 1:33:17
  Speaker 2: the ground up. You want a company that will be
• 1:33:20
  Speaker 2: there fair pricing, quality work, and lots of experience. You
• 1:33:26
  Speaker 2: want a company that if Ice decides to do a raid,
• 1:33:30
  Speaker 2: your workers will all still be on the job. Very
• 1:33:34
  Speaker 2: few companies can meet all your expectations. I suggest renovation
• 1:33:40
  Speaker 2: and design. You'll want everyone to see your project, and
• 1:33:45
  Speaker 2: you'll want to tell all your friends and family about
• 1:33:48
  Speaker 2: renovation and design. Eight threes zero three, seven, seven two
• 1:33:53
  Speaker 2: one three one.
• 1:34:05
  Speaker 5: You keep calling me on until the barn say all
• 1:34:12
  Speaker 5: the long. Well, that's real sad. You keep leaving me
• 1:34:23
  Speaker 5: no stuck.
• 1:34:24
  Speaker 10: On my door.
• 1:34:26
  Speaker 3: Get your hungry for small.
• 1:34:31
  Speaker 4: Girl.
• 1:34:31
  Speaker 5: That's too bad.
• 1:34:36
  Speaker 10: That only.
• 1:34:39
  Speaker 6: The way that long to get.
• 1:34:44
  Speaker 7: Let's go? Why be cooking me?
• 1:34:48
  Speaker 3: Why I ain't that long.
• 1:34:51
  Speaker 5: To get it? Walk to worlds is spattering in my bed.
• 1:35:09
  Speaker 3: I got caught of ben with.
• 1:35:14
  Speaker 12: Love lie.
• 1:35:19
  Speaker 3: Sna change to round.
• 1:35:21
  Speaker 5: Hard and so even to let go?
• 1:35:29
  Speaker 9: Oh that.
• 1:35:31
  Speaker 10: So that.
• 1:35:33
  Speaker 4: Come only.
• 1:35:38
  Speaker 9: Do way.
• 1:35:40
  Speaker 7: Love baby?
• 1:35:53
  Speaker 4: Baby?
• 1:35:54
  Speaker 12: Don't you think baby some brand new restaurant?
• 1:36:03
  Speaker 2: All right, we are back, Welcome back to Doctor Grouper's
• 1:36:06
  Speaker 2: Natural Health Hours. And that was the great great Ank
• 1:36:11
  Speaker 2: Williams asking Susie if she's got a recipe. This is
• 1:36:15
  Speaker 2: the time where we help her with the name of
• 1:36:17
  Speaker 2: the company, and then we'll let her try to give
• 1:36:21
  Speaker 2: us a recipe if she hasn't been into sauce too much.
• 1:36:25
  Speaker 2: And I happen to know for a fact that the
• 1:36:28
  Speaker 2: name of the company is stream it and develop It Construction.
• 1:36:34
  Speaker 8: Susy, dang it, why did not think of that?
• 1:36:40
  Speaker 10: It's really renovation and design custom homes and we do
• 1:36:45
  Speaker 10: remodel and new construction from the ground up. You can
• 1:36:51
  Speaker 10: always go to doccroupa dot com, go to the about
• 1:36:54
  Speaker 10: page and scroll down. There's a link. It'll take you
• 1:36:58
  Speaker 10: to our website and contact information. Or you can call
• 1:37:02
  Speaker 10: this at eight three zero three seven seven two one
• 1:37:06
  Speaker 10: three one.
• 1:37:07
  Speaker 3: All right, take it away, Susie.
• 1:37:10
  Speaker 10: Okay, so uh, you know, I'm I'm just I probably
• 1:37:15
  Speaker 10: should have been adult age during the depression because of
• 1:37:23
  Speaker 10: the way I prepare, prep whatever you want to call it.
• 1:37:28
  Speaker 10: But I think the stories from you know, my my mother,
• 1:37:34
  Speaker 10: and of course she was a child, well she wasn't
• 1:37:39
  Speaker 10: born until thirty eight, so she didn't really go through it,
• 1:37:42
  Speaker 10: but grandparents did, and you know, they they passed down,
• 1:37:48
  Speaker 10: you know, a lot of their tips and tricks. So
• 1:37:54
  Speaker 10: I do have flops in the kitchen, not very often,
• 1:38:00
  Speaker 10: but I don't keep it, you know, I don't put
• 1:38:04
  Speaker 10: it in a tupware and put it in the fridge
• 1:38:07
  Speaker 10: because I just can't throw food away. Oh I can
• 1:38:10
  Speaker 10: throw food away, but it didn't happen very often. So
• 1:38:15
  Speaker 10: I made a bunch of spaghetti, and I don't know
• 1:38:22
  Speaker 10: what the circumstances were, but there was a lot of
• 1:38:25
  Speaker 10: spaghetti noodles left over, and I put them in a
• 1:38:29
  Speaker 10: freezer bag.
• 1:38:30
  Speaker 8: Yes you can.
• 1:38:31
  Speaker 10: You can do that, and I'm talking about of course
• 1:38:36
  Speaker 10: cooked and you can just put it in the freezer
• 1:38:40
  Speaker 10: bag and then don't ask me how long it lasts.
• 1:38:42
  Speaker 10: I think mine was in the freezer probably two months.
• 1:38:46
  Speaker 10: And so I got to looking at it and I thought,
• 1:38:51
  Speaker 10: what can I do with that? Well, I immediately thought about,
• 1:38:54
  Speaker 10: you know, ranch chicken, which is made with you know,
• 1:38:58
  Speaker 10: spaghetti noodles, and then I thought, well, I really don't
• 1:39:02
  Speaker 10: want that flavor. I want something a little different. And
• 1:39:05
  Speaker 10: I started digging around and I found this recipe and
• 1:39:10
  Speaker 10: it is just they call it a Southern spaghetti bake.
• 1:39:16
  Speaker 10: It's it's full of good fats. So that leftover spaghetti
• 1:39:23
  Speaker 10: was enough to fulfill this recipe. But it only takes
• 1:39:30
  Speaker 10: like two cups of cooked.
• 1:39:34
  Speaker 8: It says, redded.
• 1:39:35
  Speaker 10: Chicken like cubed mine, and then a block of of
• 1:39:43
  Speaker 10: cream cheese softened, and then a ten and a half
• 1:39:50
  Speaker 10: and it says can that implies things we don't even
• 1:39:54
  Speaker 10: want to think about, like campbells. So I get I
• 1:40:03
  Speaker 10: think it's called Pacific. It's in a little box and
• 1:40:08
  Speaker 10: it's eleven ounces. Okay, big deal. It's a half an
• 1:40:11
  Speaker 10: ounce more sour cream, you know, full fat, and we
• 1:40:17
  Speaker 10: and then one ounce or one packet of ranch seasoning mix.
• 1:40:21
  Speaker 10: And we've talked about this before and I won't go
• 1:40:23
  Speaker 10: into the recipe, but it's all over the internet. You
• 1:40:30
  Speaker 10: can make up your own. Put it in a mason
• 1:40:33
  Speaker 10: jar and just put it where you put your spices.
• 1:40:37
  Speaker 10: It's it's dry.
• 1:40:39
  Speaker 8: So one ounce of that and.
• 1:40:44
  Speaker 10: I guess I did maybe a heaping tablespoon.
• 1:40:47
  Speaker 8: It looked right.
• 1:40:49
  Speaker 10: And then some garlic powder, teaspoon, half a teaspoon of
• 1:40:54
  Speaker 10: black pepper. I did a little bit more. I did
• 1:40:56
  Speaker 10: about one two cups of shredded cheddar cheese. And this
• 1:41:04
  Speaker 10: is another thing that I do. Nothing irritates me more
• 1:41:09
  Speaker 10: than having cheese go bad.
• 1:41:13
  Speaker 8: Number one. I don't keep it.
• 1:41:15
  Speaker 4: In the door.
• 1:41:17
  Speaker 8: That shortens its life.
• 1:41:20
  Speaker 10: And when I do cheese, I do it big time.
• 1:41:23
  Speaker 10: I get my heal mook cheddar, my mozzarella, and I
• 1:41:29
  Speaker 10: just happened to have some mineray jet and I set
• 1:41:34
  Speaker 10: up my kitchen aid and I put the attachment on
• 1:41:39
  Speaker 10: it and go to town and shred everything up and
• 1:41:43
  Speaker 10: put it in freezer bags, and I kind of laid
• 1:41:45
  Speaker 10: lay it flat so that it's easier to break up.
• 1:41:50
  Speaker 10: And if you were to take it out just before
• 1:41:55
  Speaker 10: you started your recipe, the cheese would be thought out.
• 1:42:01
  Speaker 10: So I did not use cheddar cheese. I used two
• 1:42:06
  Speaker 10: cups of the Monterey Jack and then a half a
• 1:42:12
  Speaker 10: cup of grated Parmesan cheese. That's another thing I do.
• 1:42:16
  Speaker 10: I get the fresh parmesan cheese. They've got it shredded,
• 1:42:22
  Speaker 10: and then they've got it, you know, kind of fine,
• 1:42:24
  Speaker 10: and I keep it in the fridge, I mean in
• 1:42:26
  Speaker 10: the in the freezer. Six slices of bacon cooked and crumbled.
• 1:42:32
  Speaker 10: And then it called for two tablespoons of chopped parsley.
• 1:42:37
  Speaker 10: Well I happened to have some, partially because I did
• 1:42:41
  Speaker 10: like some Greek to ziki is how you say that
• 1:42:48
  Speaker 10: to Zekie sauce with the cucumber and the Greek yogurt.
• 1:42:53
  Speaker 8: So I had someone was like, oh, I'm gonna use it.
• 1:42:56
  Speaker 10: So I had taken my spaghetti out to to let
• 1:43:00
  Speaker 10: it fall and so I took out the same skillet
• 1:43:07
  Speaker 10: that I would use to cook white my chicken in
• 1:43:13
  Speaker 10: and I cooked the bacon in there and I just
• 1:43:17
  Speaker 10: cut it with my kitchen scissors and then it cooked
• 1:43:20
  Speaker 10: really quick, and then I took it out with a
• 1:43:23
  Speaker 10: slotted spoon, and I left that's that good, you know,
• 1:43:27
  Speaker 10: bacon flavoring and grease in the pan, and then I
• 1:43:31
  Speaker 10: cooked my chicken in there, and so that gave the
• 1:43:37
  Speaker 10: chicken much more flavor. And this recipe will fill a
• 1:43:45
  Speaker 10: nine x thirteen baking dish. And it's another one these
• 1:43:48
  Speaker 10: recipes that's better left over. I had a little bit
• 1:43:55
  Speaker 10: of it today and it was actually better, you know,
• 1:43:59
  Speaker 10: than it was.
• 1:44:02
  Speaker 8: Last night.
• 1:44:03
  Speaker 10: So in in a bowl, you know, a decent sized bowl,
• 1:44:10
  Speaker 10: because you're gonna end up putting all of these ingredients
• 1:44:13
  Speaker 10: in there, including your chicken. You're going to mix together
• 1:44:17
  Speaker 10: your cream cheese and you're cream of chicken soup, your
• 1:44:22
  Speaker 10: sour cream, your ranch garlic powder and pepper.
• 1:44:26
  Speaker 8: And til smooth.
• 1:44:27
  Speaker 10: Then you're gonna fold in half a cup one and
• 1:44:33
  Speaker 10: a half cups of your cheddar cheese and your parmeersan
• 1:44:43
  Speaker 10: and your cook spaghetti and you're just gonna mix that
• 1:44:45
  Speaker 10: really really well, and then you know, prepare your nine
• 1:44:50
  Speaker 10: x thirteen. I use the avocado spray. You can use
• 1:44:56
  Speaker 10: you know, a little tiny bit of butter and justmero
• 1:44:59
  Speaker 10: it around. And then you're going to pour all of
• 1:45:03
  Speaker 10: this into that dish, and then you're going to put
• 1:45:09
  Speaker 10: the other half of a cup of cheese on top
• 1:45:11
  Speaker 10: and that crumbled up bacon, and so you're going to
• 1:45:17
  Speaker 10: cover it. You can cover it with foil. It's not
• 1:45:22
  Speaker 10: going to be touching your food. And then bake it
• 1:45:25
  Speaker 10: for twenty five minutes and then and I found that
• 1:45:29
  Speaker 10: this additional step was worth it. Then you're going to
• 1:45:34
  Speaker 10: remove the foil and you're going to continue to bake
• 1:45:37
  Speaker 10: for like ten to fifteen minutes until the top gets
• 1:45:41
  Speaker 10: really bubby and golden. And this does say to garnish
• 1:45:47
  Speaker 10: with the partially, but I didn't want to do that.
• 1:45:50
  Speaker 10: There really is You can do that if you won't,
• 1:45:54
  Speaker 10: but there really is benefits in partially. It's not just
• 1:45:58
  Speaker 10: for decorating a plate. Now, this was Italian flat leaf.
• 1:46:03
  Speaker 10: It wasn't the curly stuff. So that was two tablespoons
• 1:46:09
  Speaker 10: and she's calling this optional. So I just chopped it
• 1:46:13
  Speaker 10: up and I mixed it in with all the rest
• 1:46:17
  Speaker 10: of the ingredients, just for a little bit of color,
• 1:46:21
  Speaker 10: and it came out just exactly like I thought it would.
• 1:46:26
  Speaker 10: It was bubbly, you know, it was hot. It was
• 1:46:29
  Speaker 10: perfect for a cold night, and it was just a
• 1:46:34
  Speaker 10: way to use up some of that spaghetti. And of
• 1:46:39
  Speaker 10: course I always used the ironcorn spaghetti. You can use
• 1:46:43
  Speaker 10: another ancient grain or just an organic spaghetti source, but
• 1:46:52
  Speaker 10: you can use any of those and talk about a
• 1:46:56
  Speaker 10: time saver having your spaghetti already cooked.
• 1:47:01
  Speaker 8: It was.
• 1:47:02
  Speaker 10: It was pretty easy, and I think that this is
• 1:47:07
  Speaker 10: worth trying.
• 1:47:08
  Speaker 9: It was.
• 1:47:08
  Speaker 10: It was a good recipe. So what I'm going to
• 1:47:11
  Speaker 10: do is I'm going to put it at our rumble
• 1:47:15
  Speaker 10: Doctor Crooper's Natural Health Hours, and you know, if you're
• 1:47:18
  Speaker 10: so inclined, head over there and give us a follow,
• 1:47:22
  Speaker 10: give us a thumbs up on our videos you watch,
• 1:47:27
  Speaker 10: and it will be in the comments and it will
• 1:47:30
  Speaker 10: also be in the chat. And the reason I do
• 1:47:34
  Speaker 10: both is because the chat doesn't archive.
• 1:47:38
  Speaker 9: And.
• 1:47:40
  Speaker 10: Like, if you wanted to go back to this, if
• 1:47:43
  Speaker 10: you forgot about it until next week and you wanted
• 1:47:45
  Speaker 10: to go back to the show, you would see that
• 1:47:48
  Speaker 10: recipe and all you have to do is copy and
• 1:47:51
  Speaker 10: paste it into a new browser window.
• 1:47:58
  Speaker 2: Sounds good, And I can tell you I'm pretty sure
• 1:48:01
  Speaker 2: I could speak for Bill that we would be glad
• 1:48:04
  Speaker 2: to let you cook our spaghetti anytime. Yeah, Bill, anything
• 1:48:10
  Speaker 2: on her spaghetti? Are you a spaghetti man?
• 1:48:14
  Speaker 9: Oh? You know, I like pasta at any rate. But yeah,
• 1:48:18
  Speaker 9: it did really sound though, so good sound I could, Yeah,
• 1:48:27
  Speaker 9: my cook spaghetti sit around that long. It's usually going
• 1:48:30
  Speaker 9: out in two days.
• 1:48:32
  Speaker 3: Oh.
• 1:48:33
  Speaker 2: I like not that many pastas, but I do like spaghetti.
• 1:48:38
  Speaker 2: And I like to put sliced jalapinos, you know, the
• 1:48:42
  Speaker 2: pickled kind uh in it that.
• 1:48:45
  Speaker 3: I just like that flavor.
• 1:48:47
  Speaker 2: There's the thing, and you might remember this, Bill because
• 1:48:50
  Speaker 2: you grew up in that area. Saint Louis has got
• 1:48:53
  Speaker 2: something I've never heard about anywhere else, but it's fried
• 1:48:59
  Speaker 2: ravi and that's real big on the hill there in
• 1:49:05
  Speaker 2: Saint Louis.
• 1:49:06
  Speaker 3: If you ever heard of that, Susie.
• 1:49:08
  Speaker 8: Yeah, that used to be super.
• 1:49:14
  Speaker 10: Popular, like at you know, like Chili's or maybe TGF Friday's,
• 1:49:22
  Speaker 10: like you know, sports far and real probably.
• 1:49:28
  Speaker 8: I know about ten fifteen years ago. It was. It was.
• 1:49:32
  Speaker 8: It was a thing.
• 1:49:34
  Speaker 2: Yeah, they say it originated like the gooey buttercake in
• 1:49:37
  Speaker 2: Saint Louis. Saint Louis has an area they call the
• 1:49:41
  Speaker 2: Hill and Daego Hill they actually call it, and all
• 1:49:46
  Speaker 2: the Italian restaurants and people settled there.
• 1:49:50
  Speaker 3: And fried Revioli. I know a lot of people like it.
• 1:49:53
  Speaker 2: Like I said, I'm not much on pasta, but I
• 1:49:55
  Speaker 2: do like spaghetti and I love those pickled sliced alipinos.
• 1:50:00
  Speaker 3: It's to me, that's really good.
• 1:50:02
  Speaker 10: I've got for some reason, I want to make pasta.
• 1:50:09
  Speaker 8: And it's the thoughts are just consuming me. Maybe I
• 1:50:13
  Speaker 8: need to talk to Bill.
• 1:50:14
  Speaker 10: But it seems so simple and you can control the ingredients,
• 1:50:22
  Speaker 10: and I'm like, it is, you know, a good quality
• 1:50:27
  Speaker 10: flower and eggs and I don't know, maybe a little
• 1:50:31
  Speaker 10: bit of water.
• 1:50:32
  Speaker 8: I don't know.
• 1:50:32
  Speaker 10: But how simple is it. You don't even have to
• 1:50:38
  Speaker 10: have a fancy machine, you know the way that these people,
• 1:50:45
  Speaker 10: the videos I've been watching and yeah, way too many
• 1:50:49
  Speaker 10: of them make do it right on their counter and
• 1:50:53
  Speaker 10: make a well and put the eggs in there and
• 1:50:56
  Speaker 10: just go to town blending it and then you know,
• 1:51:02
  Speaker 10: eventually you're rolling it out and you don't even have
• 1:51:05
  Speaker 10: to have a special cutter. Now, if you wanted to
• 1:51:09
  Speaker 10: make spaghetti, you're probably gonna have to have some kind
• 1:51:13
  Speaker 10: of a extruder, you know, for your kitchen aid, or
• 1:51:17
  Speaker 10: a standalone pasta maker. But if you just wanted to
• 1:51:23
  Speaker 10: play around with it and see what could happen, you
• 1:51:26
  Speaker 10: could make feeduccini easy because that's a flat noodle. And yeah,
• 1:51:32
  Speaker 10: I'm saying, within a week or so, I'm gonna make
• 1:51:35
  Speaker 10: pasta some kind.
• 1:51:41
  Speaker 3: Anything. Bill, you're a pasta guy.
• 1:51:45
  Speaker 9: No, it was talking about that. I had some friends
• 1:51:50
  Speaker 9: when I was years ago who used to make their
• 1:51:53
  Speaker 9: own pasta, And yes, that was they made the fini
• 1:51:58
  Speaker 9: that it was. I'm sure it wasn't it the ingredients
• 1:52:02
  Speaker 9: work what you're talking about, but it was. It was
• 1:52:07
  Speaker 9: sure better than store bought.
• 1:52:10
  Speaker 3: Yeah.
• 1:52:10
  Speaker 2: I remember my grandmother making lots of pasta stuff, and
• 1:52:16
  Speaker 2: I remember the counter would be covered in flour and she'd.
• 1:52:20
  Speaker 3: Be rolling it out with the roller and doing all
• 1:52:22
  Speaker 3: that stuff.
• 1:52:25
  Speaker 8: That's awesome.
• 1:52:26
  Speaker 3: Yeah she did. But that's that's the way they grew up.
• 1:52:30
  Speaker 3: They knew.
• 1:52:31
  Speaker 2: That's how they knew what to do when they cooked
• 1:52:33
  Speaker 2: a lot. And I think they loved it. I think
• 1:52:36
  Speaker 2: they really enjoyed. I remember her so happy when we
• 1:52:41
  Speaker 2: were eating and we liked her food.
• 1:52:45
  Speaker 9: Yeah.
• 1:52:46
  Speaker 10: Yeah. My grandmother was the same way. I mean, before
• 1:52:50
  Speaker 10: she took a bite, she was like, what do you think?
• 1:52:53
  Speaker 9: Do you like it?
• 1:52:54
  Speaker 8: I mean, there was nothing that she made this bad.
• 1:52:58
  Speaker 10: I remember one and I thought she's the one who
• 1:53:02
  Speaker 10: probably taught me more about cooking.
• 1:53:05
  Speaker 8: That would be be my dad's mother.
• 1:53:08
  Speaker 10: And you know, Sunday's were special fried chicken, and there
• 1:53:15
  Speaker 10: was usually always corn bread with dinner, and it wasn't sweet,
• 1:53:26
  Speaker 10: it was savory. But I remember we all sat down
• 1:53:29
  Speaker 10: for dinner and my grandfather took a bite of his
• 1:53:36
  Speaker 10: corn bread and he looked at her and he said,
• 1:53:40
  Speaker 10: for Beth, what did you do different? And he's like,
• 1:53:45
  Speaker 10: She's like, what do you mean? This doesn't taste good.
• 1:53:48
  Speaker 10: It tastes like it's got too much baking soda in it.
• 1:53:52
  Speaker 10: And I remember it. I was probably nine, maybe ten.
• 1:53:56
  Speaker 10: I got up and I said, don't talk to her
• 1:53:59
  Speaker 10: like that, and I pushed my short chair back and
• 1:54:04
  Speaker 10: I stopped away from the table, and I got her
• 1:54:08
  Speaker 10: corn bread recipe taped inside of my cabinet closest to
• 1:54:14
  Speaker 10: my stove, and every single time I look at it,
• 1:54:18
  Speaker 10: I do a double take on the baking soda because
• 1:54:22
  Speaker 10: I'm like, no one is ever going to say that
• 1:54:25
  Speaker 10: to me.
• 1:54:26
  Speaker 3: Wow, you were a little fireball.
• 1:54:30
  Speaker 8: I was protective.
• 1:54:32
  Speaker 3: Oh funny, Oh funny.
• 1:54:36
  Speaker 2: You weren't out there protecting the damn chicken for fried chicken,
• 1:54:39
  Speaker 2: were you?
• 1:54:40
  Speaker 8: Oh?
• 1:54:41
  Speaker 3: No, I remember and the stuff. I have to read
• 1:54:47
  Speaker 3: something of it.
• 1:54:48
  Speaker 2: One night, the families grew up in southern Missouri and
• 1:54:53
  Speaker 2: they were talking about if the rooster did something or
• 1:54:58
  Speaker 2: the chicken did something, it it meant one thing. But
• 1:55:02
  Speaker 2: if it did this, it was bad and it was
• 1:55:05
  Speaker 2: also bad for the chicken because they ate it.
• 1:55:13
  Speaker 9: Yeah, I wanted to ask Sision about Grandma's corn bread
• 1:55:17
  Speaker 9: because my folks always made it in a big old
• 1:55:20
  Speaker 9: cast iron skillet, like a number twelve or number ten skillet,
• 1:55:24
  Speaker 9: and that was what it was brought brought to the
• 1:55:26
  Speaker 9: table on. They just brought it right out of this
• 1:55:29
  Speaker 9: right The skillet was right there and it stayed warm
• 1:55:32
  Speaker 9: a long time, but that was Yeah. I still got
• 1:55:37
  Speaker 9: that skillet. That's that's a good, good cast iron skellet.
• 1:55:41
  Speaker 10: Yeah, I've got one. I think my mother in law
• 1:55:45
  Speaker 10: gave it to me. And at Thanksgiving I would always
• 1:55:49
  Speaker 10: double the recipe for the corn bread because we made
• 1:55:53
  Speaker 10: corn bread dressing, not stuffing, and I had to get
• 1:55:59
  Speaker 10: home I need to put after I filled it up,
• 1:56:02
  Speaker 10: I'd have to have him put it in the oven,
• 1:56:05
  Speaker 10: and twenty twenty five minutes later he.
• 1:56:07
  Speaker 8: Had to come take it out. That's how big it was.
• 1:56:11
  Speaker 3: Yep, Oh, no, dad, I love corn bread.
• 1:56:15
  Speaker 10: It was bigger than twelve inches. I think I got
• 1:56:19
  Speaker 10: it in storage in our little storage shed because I
• 1:56:23
  Speaker 10: don't use it anymore.
• 1:56:26
  Speaker 2: Wow, to be yeah, it seems like iron skellets were
• 1:56:31
  Speaker 2: a big thing back then. And you know what was
• 1:56:34
  Speaker 2: good about that too, nutrition wise, is nobody was iron
• 1:56:39
  Speaker 2: deficient that cooked with the iron skelets. Everybody got plenty
• 1:56:44
  Speaker 2: of iron from those skellets, and nobody even thought about
• 1:56:46
  Speaker 2: that back then. It was just what they were used to.
• 1:56:50
  Speaker 10: Sot right, fortunate for them. A couple of years ago,
• 1:56:58
  Speaker 10: I was trying to figure out how to store my
• 1:57:03
  Speaker 10: my cast iron in my stainless still, and COVID, you know,
• 1:57:08
  Speaker 10: changed a few things around here. You know, we had
• 1:57:12
  Speaker 10: my my daughter and son in law down from New
• 1:57:15
  Speaker 10: Jersey and we needed more space for kitchen stuff.
• 1:57:20
  Speaker 8: You know, we weren't going out to eat. You know,
• 1:57:23
  Speaker 8: they weren't even allowing that.
• 1:57:25
  Speaker 10: And so we had this when we used to build furniture,
• 1:57:31
  Speaker 10: and it was like, it's huge. It's a huge bookcase.
• 1:57:37
  Speaker 10: And so I painted it so that it would fit
• 1:57:41
  Speaker 10: in in my kitchen. And I'll take a picture of
• 1:57:44
  Speaker 10: it sometime and send it, send it to.
• 1:57:47
  Speaker 8: You, doctor.
• 1:57:47
  Speaker 10: But what I did was put we have a breakfast
• 1:57:54
  Speaker 10: room in this house and we don't ever use it,
• 1:57:57
  Speaker 10: and so we've got a deep freeze in there. We've
• 1:58:00
  Speaker 10: out of stainless steel rack and it's like an open
• 1:58:04
  Speaker 10: walk in pantry, if you will. And so I put
• 1:58:07
  Speaker 10: the back of this huge bookcase. It goes almost to
• 1:58:12
  Speaker 10: the ceiling towards my kitchen, and it's painted like a
• 1:58:16
  Speaker 10: cream color. All of my cast iron is perfectly placed.
• 1:58:25
  Speaker 10: And you know, I've got the cast iron that looks
• 1:58:28
  Speaker 10: like the little corn cobs. I've got a cast iron
• 1:58:32
  Speaker 10: pie pie played, I've got a cast iron loaf pin,
• 1:58:37
  Speaker 10: and then all the other different sizes of cast iron.
• 1:58:41
  Speaker 10: And to this day I have not gotten sick of seeing.
• 1:58:47
  Speaker 10: This was inspired by pictures that I had seen online
• 1:58:51
  Speaker 10: of people displaying their cast iron on the walls. Well,
• 1:58:56
  Speaker 10: I didn't want to do that, and to this day.
• 1:59:00
  Speaker 10: It's probably been close to three years, maybe, And I'm
• 1:59:04
  Speaker 10: not sick of seeing cast iron every time I walk
• 1:59:07
  Speaker 10: into the kitchen.
• 1:59:10
  Speaker 3: Yeah, I'm with you. I like cast iron.
• 1:59:12
  Speaker 8: It's like a piece of art.
• 1:59:15
  Speaker 2: Any last thing you want to say, Susi before we
• 1:59:17
  Speaker 2: wrap it up, No.
• 1:59:19
  Speaker 3: That's it, Bill.
• 1:59:23
  Speaker 9: What went ill to say about cast iron skillets is
• 1:59:26
  Speaker 9: that they do make formidable weapons.
• 1:59:31
  Speaker 2: Well, if she's tough enough to hit you with that
• 1:59:34
  Speaker 2: iron skillet, you didn't want to mess with her anyway,
• 1:59:38
  Speaker 2: because that's heavy.
• 1:59:39
  Speaker 3: That's heavy.
• 1:59:40
  Speaker 8: It's funny.
• 1:59:43
  Speaker 10: It's kind of funny because my mother warned me one time,
• 1:59:46
  Speaker 10: if I ever married someone that was abusive, there was
• 1:59:50
  Speaker 10: always cast iron skillets.
• 1:59:52
  Speaker 3: Yeah, I bet she did.
• 1:59:54
  Speaker 2: Women developed that net talent at an early age. All Right, well,
• 1:59:59
  Speaker 2: ladies and gentlemen, thank you so much for tuning in.
• 2:00:03
  Speaker 2: We're so grateful you're here. We've got the whole gang tonight.
• 2:00:08
  Speaker 2: And if you ever want to contact us you have
• 2:00:10
  Speaker 2: a question for producer Steve or the head doctor, mister
• 2:00:14
  Speaker 2: Bill or Susie or Chef extraordinaire are also the pistol
• 2:00:20
  Speaker 2: packing Mama, dictator of small or world country.
• 2:00:24
  Speaker 3: This contact us and let us know. We'll get back
• 2:00:27
  Speaker 3: to you.
• 2:00:28
  Speaker 2: We had the pleasure of somebody contacting us last week
• 2:00:32
  Speaker 2: through the website that SUSI made and became a patient.
• 2:00:37
  Speaker 2: Had some very interesting stuff we'll talk about maybe a
• 2:00:39
  Speaker 2: little bit next week. And that was pretty great. So
• 2:00:44
  Speaker 2: I am so grateful for this team and all of
• 2:00:46
  Speaker 2: you that are listening. We had about eight nations when
• 2:00:50
  Speaker 2: I checked the other day this last week, So.
• 2:00:54
  Speaker 3: We thank you.
• 2:00:55
  Speaker 2: We're honored and humbled, and it's just we're so appreciative.
• 2:01:01
  Speaker 2: May God bless you all with health and happiness, keep
• 2:01:07
  Speaker 2: your lives peaceful, free and safe. And it is that
• 2:01:12
  Speaker 2: time for good scotch, good cigars, and good night.
• 2:01:20
  Speaker 8: Good not at all, good night everyone, God bless.
• 2:01:24
  Speaker 6: Seems the love I've known has always been the most
• 2:01:28
  Speaker 6: destructive kind. Yes, that's why now I feel so old
• 2:01:35
  Speaker 6: before my time yesterday, when I was young, the taste
• 2:01:45
  Speaker 6: of life was sweet as rain upon my tongue.
• 2:01:50
  Speaker 4: I teased dead life as.
• 2:01:52
  Speaker 6: If it were a foolish gain, the way that even
• 2:01:57
  Speaker 6: breathes may tease a candle flame. A thousand dreams I dreamed,
• 2:02:03
  Speaker 6: the splendid things I planned, I.
• 2:02:06
  Speaker 3: Always built to last.
• 2:02:09
  Speaker 6: On weekend, shifting sand I lived by night and shunned
• 2:02:14
  Speaker 6: the naked light of day. And only now I see
• 2:02:20
  Speaker 6: how the years ran away yesterday when I was young.
• 2:02:27
  Speaker 6: So many happy songs we're waiting to be sung, so
• 2:02:33
  Speaker 6: many wild pleasures lay in start furning, and so much pain,