Latest / Dave Kroupa (DOC)'s show / Dr. Kroupa's Natural Health Hours 8-5-26 with Doc, Suzi and Bill

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Dr. Kroupa's Natural Health Hours 8-5-26 with Doc, Suzi and Bill · Dave Kroupa (DOC)'s show

• 0:02
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  Speaker 5: One Yeah, yeah, condition condition line.
• 2:02
  Speaker 6: I woke up this morning and with the sundown shining,
• 2:07
  Speaker 6: and I found my mind in a brown paper peg.
• 2:14
  Speaker 3: But then.
• 2:19
  Speaker 6: I tripped on a cloud and fill eight miles high high,
• 2:23
  Speaker 6: I told mine back on a jagged sky, I just
• 2:28
  Speaker 6: dropped in to see what condition my condition was in.
• 2:35
  Speaker 5: Yeah, my condition condition.
• 2:49
  Speaker 4: Welcome everybody to Doctor Cooper's Natural Health Hours. I think
• 2:55
  Speaker 4: we're broadcasting live. I see a red dot on the
• 2:58
  Speaker 4: screen that says a lot on rumbullet, So I think
• 3:02
  Speaker 4: our producer Susie's got things under control, and we've got
• 3:05
  Speaker 4: Susie and Bill and myself all on zooms. Suvie's got
• 3:09
  Speaker 4: Susie has got the steering wheel, and god, that's a
• 3:13
  Speaker 4: scary thing. But we should have fun and hopefully we're
• 3:17
  Speaker 4: back to normal after Susie got fiber optic at her house.
• 3:23
  Speaker 4: So we'll let him say hello to you if they
• 3:24
  Speaker 4: like Susie.
• 3:26
  Speaker 7: Good everyone, thanks for joining us, nutty folks.
• 3:32
  Speaker 4: All right, Stusie, are you seeing what I'm seeing a
• 3:35
  Speaker 4: red dot by live and it looks good. Yep, all right,
• 3:40
  Speaker 4: and we've already went to three minutes and something so
• 3:44
  Speaker 4: before it quit after about thirty. So I think we
• 3:48
  Speaker 4: did good. I think we did good tonight. Oh I
• 3:52
  Speaker 4: forgot to tell you it is August the fifth. Please
• 3:56
  Speaker 4: God make August be a little cooler. We don't need
• 4:01
  Speaker 4: one hundred and thirteen point nine degrees. Save it for
• 4:04
  Speaker 4: the devil. Oh anyway, it is Doctor Cooper's Natural Health Hours.
• 4:10
  Speaker 4: It is the fifth of August, and hopefully we blow
• 4:13
  Speaker 4: right on through. Susy said it's kind of cool up
• 4:16
  Speaker 4: there where she's at right outside of Harper's Valley. PTA
• 4:22
  Speaker 4: Bill's out there somewhere between here and San Antonio, And
• 4:26
  Speaker 4: Bill said, ha ha, was it yesterday?
• 4:28
  Speaker 1: Bill?
• 4:30
  Speaker 3: One?
• 4:30
  Speaker 4: Pim now one ten? We hit one eleven this week,
• 4:34
  Speaker 4: and then last week before the show had said one
• 4:37
  Speaker 4: thirteen point nine. So I guess, I guess this is
• 4:41
  Speaker 4: a cold front. We're at one oh seven point nine
• 4:44
  Speaker 4: and that's not a radio show. All right, Well, tonight
• 4:48
  Speaker 4: we're gonna talk about food techniques, cooking and what happens
• 4:55
  Speaker 4: to foods if you do certain things, and some of
• 4:58
  Speaker 4: This came up because Bill told me that he microwaves
• 5:02
  Speaker 4: his coffee, and I said, well, that probably doesn't matter.
• 5:06
  Speaker 4: You're not We're not drinking coffee like you are eating
• 5:10
  Speaker 4: a food getting nuditional value value. We're drinking coffee to
• 5:15
  Speaker 4: kind of wake us up in the morning, to make
• 5:19
  Speaker 4: our morning's kind of peaceful and easy. And if you're
• 5:23
  Speaker 4: worried about keeping your coffee warm, there are a lot
• 5:26
  Speaker 4: of really cool things to keep your coffee cup warm.
• 5:30
  Speaker 1: I don't want a thing to keep my coffee warm.
• 5:33
  Speaker 1: I want a warm thing to keep my coffee warm.
• 5:37
  Speaker 4: See what happens when he puts his coffee in the microwave, scrambled, scrambled.
• 5:44
  Speaker 4: But anyway, there are some coffee makers out there that
• 5:48
  Speaker 4: have a non glass care if I guess you call it,
• 5:53
  Speaker 4: and they work really well and it stays warm for
• 5:58
  Speaker 4: a long time. Of course, you pay a little more
• 6:00
  Speaker 4: money for that. But you know, if you really love
• 6:03
  Speaker 4: your coffee and you don't drink it right away, or
• 6:05
  Speaker 4: you want to drink it all day long.
• 6:06
  Speaker 1: You can do that.
• 6:08
  Speaker 4: So when I used to work midnights at Budweiser, drinking
• 6:12
  Speaker 4: a lot of coffee was survival. So you had to
• 6:16
  Speaker 4: have coffee, all right, So tonight we're going to talk
• 6:20
  Speaker 4: about the microwave. A lot of people still use it.
• 6:25
  Speaker 4: But what surprised me is how many of these companies
• 6:30
  Speaker 4: that now serve meals delivered to your home. A lot
• 6:35
  Speaker 4: of them are still using canola oil, but every one
• 6:39
  Speaker 4: of them says, all you got to do is pop
• 6:43
  Speaker 4: it in the microwave. Well, if you've got good ingredients
• 6:48
  Speaker 4: and good food, why on earth would you put it
• 6:52
  Speaker 4: in the microwave unless nobody ever told you that was bad.
• 6:56
  Speaker 4: So we're here tonight to tell you that if you
• 7:01
  Speaker 4: put food in the microwave. And the last thing I
• 7:05
  Speaker 4: saw was broccoli, they tested the broccoli before the microwave
• 7:11
  Speaker 4: and after, and it had ninety seven percent nutrient loss
• 7:19
  Speaker 4: after the microwave. So why would you take good food
• 7:25
  Speaker 4: and tell people to go microwave? I don't understand that.
• 7:29
  Speaker 4: If you're out there listening and you didn't know that,
• 7:32
  Speaker 4: and you'd like to call us or contact the show,
• 7:34
  Speaker 4: we'll be glad to help you. We are live again,
• 7:37
  Speaker 4: thinks our Susie producer and Bill probably did some stuff
• 7:43
  Speaker 4: in the background he's not telling us about, but he knows,
• 7:47
  Speaker 4: and so we'll be glad to help and explain things.
• 7:53
  Speaker 4: He's like a microwave and something else that a lot
• 7:56
  Speaker 4: of people don't understand, especially in the vegetiarian and vagan world.
• 8:02
  Speaker 4: They think just raw vegetables, that's it. Well, they found
• 8:09
  Speaker 4: that vegetables, many of them, in order to release their nutrients,
• 8:16
  Speaker 4: need to be very lightly cooked, maybe saltate, I guess
• 8:19
  Speaker 4: you would say. And when you do that, the vegetables
• 8:23
  Speaker 4: release their nutrients better. Now that we have a history
• 8:28
  Speaker 4: in this world of a lot of meat eaters a
• 8:33
  Speaker 4: long time ago, and what they found was the people
• 8:37
  Speaker 4: that ate meat, it was lightly cooked to preserve the protein.
• 8:43
  Speaker 4: Now to refresh everybody's memory. Amino acids that we eat
• 8:50
  Speaker 4: and that our body can make. We have some that
• 8:52
  Speaker 4: are called essential and some not, and the ones that
• 8:57
  Speaker 4: we could make. All those acids are used to make proteins,
• 9:02
  Speaker 4: and protein is what we use for energy. So lightly
• 9:08
  Speaker 4: cooked meat now, a lot of the chefs I used
• 9:12
  Speaker 4: to think it was just because that's what they were
• 9:14
  Speaker 4: taught in school. They prefer the meat pretty raw, and
• 9:20
  Speaker 4: I would say bloody in a lot of cases, which
• 9:23
  Speaker 4: never interested me. I can handle medium medium, well, I've
• 9:28
  Speaker 4: probably had well done in my life and before I
• 9:31
  Speaker 4: knew anything about any of that stuff. But a lot
• 9:34
  Speaker 4: of the chefs will eat rare or medium rare, and
• 9:39
  Speaker 4: I guess that was taught and handed down throughout generations
• 9:44
  Speaker 4: because lightly cooked meats retain their protein value and that's
• 9:49
  Speaker 4: what people needed. So if you're a vegetarian and you
• 9:54
  Speaker 4: are against eating meats, well, unfortunately, the body was designed
• 9:58
  Speaker 4: that it needs meat you cannot get. You'll see people
• 10:02
  Speaker 4: talking about B twelve shots and B twelve this well,
• 10:07
  Speaker 4: B twelve is not absorbed in the body without the
• 10:13
  Speaker 4: parenkimal lining of the stomach of the cow where the
• 10:16
  Speaker 4: B twelve came from. So you take B twelve by
• 10:20
  Speaker 4: itself no absorption. B twelve with the parenkymal lining of
• 10:25
  Speaker 4: the stomach absorption and a lot of people seem to
• 10:28
  Speaker 4: think B twelve's kind of like an energy boost, but
• 10:32
  Speaker 4: B twelve's more about healthy blood and that kind of stuff.
• 10:37
  Speaker 4: I saw this a movie and I thought it was
• 10:40
  Speaker 4: really funny. They asked the guy how he wanted his steak,
• 10:46
  Speaker 4: and he said, walk it by the kitchen and whisper fire.
• 10:53
  Speaker 4: I thought, no me, but that's what he liked. How
• 11:00
  Speaker 4: do you like your steak suiting.
• 11:03
  Speaker 8: Well, it's a process. And you know, if I'm cooking
• 11:08
  Speaker 8: you know, like a New York strip for instance. Well
• 11:13
  Speaker 8: number one, I cook it with a whole stick of butter,
• 11:17
  Speaker 8: real good butter, and of course it's seasoned, and I
• 11:23
  Speaker 8: just use like an all purpose like barbecue seasoning both sides,
• 11:28
  Speaker 8: and I put that in the fridge like open, you know,
• 11:32
  Speaker 8: no plastic or anything.
• 11:34
  Speaker 7: And then.
• 11:36
  Speaker 8: An iron skillet and then I get it, uh you know,
• 11:41
  Speaker 8: put the butter in it, get it pretty hot, and
• 11:44
  Speaker 8: then you know, inch and a half, you know, inch
• 11:50
  Speaker 8: and three quarters stick steak. I probably do. I'm guessing
• 11:56
  Speaker 8: four minutes on both sides, real good, heavy seer. And
• 12:03
  Speaker 8: then what I do is so I think I'm doing
• 12:07
  Speaker 8: like medium rare.
• 12:09
  Speaker 7: So then what I do.
• 12:11
  Speaker 8: I take it off, put it on a plate, I
• 12:15
  Speaker 8: pour some of that butter on top, and then I
• 12:18
  Speaker 8: cover it so it continues to cook on the inside,
• 12:23
  Speaker 8: but off of the heat, and so it's kind of
• 12:27
  Speaker 8: pinkish in the middle. So see, it's a process.
• 12:32
  Speaker 4: Well, yeah, and that's what all the great chefs. So
• 12:35
  Speaker 4: my brother used to be a head chef, and he
• 12:37
  Speaker 4: would have a heart attack if somebody cooked it well done.
• 12:41
  Speaker 4: But that's what they say. And when you take it
• 12:44
  Speaker 4: off the stove and it sits there, it cooks in
• 12:47
  Speaker 4: its own juices. And they say the worst thing in
• 12:50
  Speaker 4: the world would be to cut into it and start
• 12:52
  Speaker 4: eating it.
• 12:53
  Speaker 7: Yeah, if you.
• 12:54
  Speaker 4: Don't, let it sit for about five minutes, so you're
• 12:56
  Speaker 4: doing perfect.
• 12:57
  Speaker 7: Yeah, and covering it. Covering it definitely helps.
• 13:01
  Speaker 4: But when that guy said walk it by the kitchen
• 13:03
  Speaker 4: and whisper fire, that was a little more raw than
• 13:07
  Speaker 4: I want to deal with. Bill. How about you, how
• 13:10
  Speaker 4: do you like your steak?
• 13:13
  Speaker 1: Yeah, that's uh like Susan thing. It's got to be
• 13:19
  Speaker 1: a very intense pink in the middle. I don't like
• 13:23
  Speaker 1: anything above medium. Now I don't. That's that becomes dog food.
• 13:27
  Speaker 1: But it's over any kind of over. It's the same
• 13:31
  Speaker 1: thing with pork. People overcook the hell out of pork
• 13:34
  Speaker 1: and it You know, if you have a thick pork chop,
• 13:37
  Speaker 1: it should be a little pink in the middle. It's
• 13:40
  Speaker 1: it gets too tough otherwise. And it's the same thing
• 13:43
  Speaker 1: with steak. If you cook it too much, it's just
• 13:46
  Speaker 1: it's just gets a little too stringy.
• 13:50
  Speaker 4: Yeah, it sounds good. I had a problem getting chicken
• 13:54
  Speaker 4: cooked and still juicy and tender. And I must have
• 13:59
  Speaker 4: experiened minute a thousand things and looked in my Tragger
• 14:03
  Speaker 4: book on suggestions, and then one time I just went
• 14:07
  Speaker 4: out there and I had been slower cooking some pork chops,
• 14:14
  Speaker 4: and I had corn and stuff out there, but I
• 14:18
  Speaker 4: had I wanted to sear the like Susie said about
• 14:22
  Speaker 4: the steak to pork chops. And anyway, I took the
• 14:26
  Speaker 4: chicken when I got everything else out of the way,
• 14:30
  Speaker 4: and I got that Trager grill of mine as hot
• 14:33
  Speaker 4: as I could get it, and I took the chicken
• 14:37
  Speaker 4: and cooked it very fast on both sides a few minutes,
• 14:41
  Speaker 4: like it was a steak, and it came out perfect
• 14:46
  Speaker 4: tender and juicy. And I was cooking it for people
• 14:50
  Speaker 4: that ain't eat nothing that isn't cooked on the inside,
• 14:55
  Speaker 4: and yet it would even though I seared it real
• 14:58
  Speaker 4: fast a few minutes on eat side, it was perfect tasting, tender, juicy,
• 15:04
  Speaker 4: and they liked it so that I learned that the
• 15:08
  Speaker 4: hard way took me forever to figure out chicken. So
• 15:13
  Speaker 4: but anyway, back then, especially in the early times, people
• 15:23
  Speaker 4: cooked their meat lightly, and I guess somebody must have
• 15:27
  Speaker 4: taught them this or handed it down, so they knew
• 15:31
  Speaker 4: that they were getting the proteins they needed. And a
• 15:34
  Speaker 4: big thing was they ate the argon meat. And this
• 15:40
  Speaker 4: is something that the American Indians were really good about.
• 15:44
  Speaker 4: If they killed the buffalo, they didn't leave anything for
• 15:49
  Speaker 4: the ants. They used every part of that animal. They
• 15:55
  Speaker 4: made clothing out of the hide, They made tents tepees
• 16:00
  Speaker 4: as they called them, and they ate all the organ meat.
• 16:05
  Speaker 4: And what people found out looking back, I don't guess.
• 16:09
  Speaker 4: I don't know if they all knew it back then,
• 16:11
  Speaker 4: but heart was good for the heart, kidneys were good
• 16:18
  Speaker 4: for the kidneys, and so kind of like like heels
• 16:22
  Speaker 4: like like kidney beans. Kidney beans are good for the kidneys.
• 16:27
  Speaker 4: There was a method to the madness. I guess that
• 16:30
  Speaker 4: God set up in this crazy world. But unfortunately a
• 16:35
  Speaker 4: lot of the vegetarians and vegans think it's so terrible
• 16:38
  Speaker 4: that we eat meat, but it's something our bodies neat.
• 16:41
  Speaker 4: Our body is much healthier if you're getting a balanced
• 16:48
  Speaker 4: diet and that includes meat and fish and vegetables, you know, potatoes.
• 16:54
  Speaker 4: A good balance is what we need. And they found
• 16:59
  Speaker 4: when they idid longevity, the people in India, and I
• 17:05
  Speaker 4: forgot what town it was that were vegan had the
• 17:11
  Speaker 4: sharpest lifespan. And the people in some place in Russia,
• 17:18
  Speaker 4: the Caucaus Mountains or something were the healthiest because they
• 17:24
  Speaker 4: ate meat, fish and all the vegetables and potatoes and
• 17:29
  Speaker 4: all that stuff. They ate a good balanced diet, but
• 17:31
  Speaker 4: a lot of meat. And then the people up in
• 17:35
  Speaker 4: Alaska that ate the blubber from the whales that they
• 17:39
  Speaker 4: caught and that was nothing but fat, were extremely healthy,
• 17:44
  Speaker 4: no heart problems. So a lot of the stuff unfortunate
• 17:50
  Speaker 4: for people that believe in being a vegan or a vegetarian.
• 17:54
  Speaker 4: You're not going to be as healthy without eating the
• 17:57
  Speaker 4: meat or taking some kind of supplements. Have got that
• 18:01
  Speaker 4: in there, but I have had people who would look
• 18:06
  Speaker 4: at the supplements and see that it had cow parts
• 18:11
  Speaker 4: and they didn't want to take the supplement. So that's
• 18:16
  Speaker 4: pretty sad because we got to do things that keep
• 18:18
  Speaker 4: us healthy. I remember a moment of silence John Wayne
• 18:22
  Speaker 4: movie and he was with his two boys, and the
• 18:27
  Speaker 4: one son was a real proficient shot, and he said, well,
• 18:31
  Speaker 4: if you're a good shot, there's a deer so far away,
• 18:36
  Speaker 4: shoot him. And he said, father, I don't kill animals
• 18:40
  Speaker 4: for sport, he said, son, the only time you should
• 18:44
  Speaker 4: ever kill is self defense or for meat. And he said,
• 18:47
  Speaker 4: right now, we need the meat. So he got the deer,
• 18:50
  Speaker 4: and Susie's very familiar with She got probably a freezer
• 18:54
  Speaker 4: full of deer meat and knows how to season it
• 18:58
  Speaker 4: and cook it. But and Susie and I both got
• 19:02
  Speaker 4: Tragger grills, which are very cool. They work on the pellets,
• 19:06
  Speaker 4: and Trager was doing this before anybody did it. I
• 19:10
  Speaker 4: had a Tragger grill twenty years ago and it finally
• 19:14
  Speaker 4: just I had to let it go. I had replaced
• 19:18
  Speaker 4: everything and everything was finally wearing out, but it was cool.
• 19:23
  Speaker 4: I have not found one designed as good as it.
• 19:27
  Speaker 4: But I have a newer Tragger grill that my youngest
• 19:31
  Speaker 4: daughter and her boyfriend bought me one Christmas, and it
• 19:34
  Speaker 4: works really great. The only problem is if it's really
• 19:39
  Speaker 4: really cold outside, it takes a little more to get
• 19:42
  Speaker 4: it fired up. Plus you don't want to be standing
• 19:45
  Speaker 4: out there freezing. So I don't know, but it does
• 19:49
  Speaker 4: warm me up a little bit standing next to the grill.
• 19:52
  Speaker 4: But the secret to anything in food is lightly cooked
• 19:56
  Speaker 4: vegetables give us more nutrients lightly cooked hooked meat. Uh,
• 20:02
  Speaker 4: preserves the proteins which we need for energy. And so overcooking,
• 20:07
  Speaker 4: like Bill said, not good ruins. Things I think to
• 20:14
  Speaker 4: raw doesn't work for me, like walking it by the
• 20:17
  Speaker 4: kitchen and whisper and fire ain't gonna get it. But
• 20:20
  Speaker 4: medium you can maybe even go medium, well, but you
• 20:25
  Speaker 4: want some kind of pink inside. Uh, so you haven't
• 20:28
  Speaker 4: overcooked it, and you can get all those nutrients and
• 20:32
  Speaker 4: and enjoy. You know, there's there's a lot of vegetables
• 20:35
  Speaker 4: you eat raw, but you'll notice when you saute onions, garlic,
• 20:41
  Speaker 4: Oh my god, what a flavor. And I think that's
• 20:45
  Speaker 4: what the the researchers figured out over time was somethings
• 20:50
  Speaker 4: tastes really good, and you saute them a little bit,
• 20:54
  Speaker 4: lightly cooked them, and they and they release even more
• 20:58
  Speaker 4: flavor and they're also really some more nutrition. So anybody
• 21:03
  Speaker 4: tells you you have to eat everything wrong, it is
• 21:05
  Speaker 4: not correct. And anybody tells you that those vegetables are
• 21:10
  Speaker 4: not alive and they don't feel nothing, that's not true either.
• 21:16
  Speaker 4: There's been a lot of research watching what happens to plants, vegetables,
• 21:22
  Speaker 4: all that stuff. When something bad happened to one of
• 21:26
  Speaker 4: the plants and the person who did it comes back
• 21:29
  Speaker 4: in the room and they've got them all hooked up
• 21:31
  Speaker 4: the sensors. The plants respond in a very negative way,
• 21:35
  Speaker 4: fearful way. So you want to say, well, I eat
• 21:39
  Speaker 4: vegetarian because I don't want to kill nothing, you're still
• 21:42
  Speaker 4: killing the plant. Everything is alive, and if it wasn't
• 21:47
  Speaker 4: when when you want to eat it, it wouldn't have
• 21:49
  Speaker 4: been good from the beginnings. And and a lot of stuff,
• 21:53
  Speaker 4: the fresher the better unless you have a way to
• 21:56
  Speaker 4: freeze things real good. And I don't think pasteurization should
• 22:02
  Speaker 4: be done to anything. I cannot, for the life of me,
• 22:06
  Speaker 4: understand why people will pasteurize things that are naturally in
• 22:12
  Speaker 4: nature and thinking that is good for us. You buy
• 22:17
  Speaker 4: orange juice or lemonade at HGB and there is a
• 22:22
  Speaker 4: big write up on the bottle warning you that this
• 22:26
  Speaker 4: has not been pasteurized and you might die and suffer
• 22:30
  Speaker 4: and it could be horrible, and it's just so ridiculous.
• 22:35
  Speaker 4: What it should be saying is you are blessed that
• 22:39
  Speaker 4: you're eating and drinking raw, fresh things that's God intended
• 22:45
  Speaker 4: and they haven't been damaged by man. But that's not
• 22:49
  Speaker 4: what they're doing, so so sad anything susane.
• 22:57
  Speaker 7: You know. One of.
• 23:00
  Speaker 8: One of my favorite ways to cook broccoli is to
• 23:03
  Speaker 8: steam it. And so I've got one of those saucepans
• 23:10
  Speaker 8: that has an insert a steaming basket if you will,
• 23:16
  Speaker 8: and it's like a colander.
• 23:18
  Speaker 7: I know, it's not a.
• 23:18
  Speaker 8: Lot of something that a lot of people have, but
• 23:24
  Speaker 8: you just put a little bit of water, you know,
• 23:26
  Speaker 8: in the bottom of it, and put your broccoli in there,
• 23:30
  Speaker 8: and uh, you know, after after you're done done, after
• 23:35
  Speaker 8: it's you know, four tinder, I guess not much and
• 23:38
  Speaker 8: it doesn't take long.
• 23:39
  Speaker 7: That's what I don't you know, really understand about.
• 23:43
  Speaker 8: You know, why people want to to microwave it, pour it,
• 23:50
  Speaker 8: put it in a bowl it's still hot, put your butter,
• 23:53
  Speaker 8: your salt, your pepper, whatever other seasonings you want, and
• 23:58
  Speaker 8: you know it's it's done.
• 23:59
  Speaker 7: But yeah, that's how I like to do to do broccoli.
• 24:05
  Speaker 9: Yeah, that.
• 24:07
  Speaker 4: Sounds really good. I've got one of those. Uh it's
• 24:10
  Speaker 4: I think I bought it. I think it was West
• 24:12
  Speaker 4: Bend Cookware or whatever. But it's got a pan and
• 24:18
  Speaker 4: then you sit the other one on top of it,
• 24:21
  Speaker 4: and it's got holes in there in the water from
• 24:23
  Speaker 4: below boils and steams them. Right, So that works out
• 24:27
  Speaker 4: really well. How about you bail anything?
• 24:31
  Speaker 1: Yeah, I got a I was thinking about this today
• 24:34
  Speaker 1: and I wanted to ask you, so I better do
• 24:36
  Speaker 1: it before I forget you. Talk about the FDA quote
• 24:41
  Speaker 1: on the bottles of supplements. I haven't. I don't know
• 24:47
  Speaker 1: if I've ever bought supplements at a like a drug
• 24:53
  Speaker 1: store or but do they do? They have to have
• 24:56
  Speaker 1: that that same disclaimer on on something well once that
• 25:00
  Speaker 1: you buy over the counter.
• 25:02
  Speaker 4: Oh yeah, everything has to say it. And that's that's
• 25:07
  Speaker 4: so sad because we live in this world where they
• 25:11
  Speaker 4: should just say, Look, I can't make any promises because
• 25:15
  Speaker 4: everybody's different, but I use very good products, and when
• 25:21
  Speaker 4: I give them to you, I'm praying that it heals
• 25:25
  Speaker 4: and cures and and and does all these things. Of
• 25:30
  Speaker 4: my favorite one that I laugh at on there, it
• 25:32
  Speaker 4: says diagnose. How does a supplement supplement diagnose?
• 25:37
  Speaker 7: That?
• 25:38
  Speaker 4: Don't ask a lawyer. Yeah, but anyway, we've developed a
• 25:43
  Speaker 4: society where they don't want anybody to say this stuff's
• 25:47
  Speaker 4: good for you. Well, we know it's not bad for you,
• 25:51
  Speaker 4: and we know good things might happen, but they tell
• 25:54
  Speaker 4: you you can't say any of that. And it's so
• 25:57
  Speaker 4: sad that you got to read all that stupid stuff.
• 26:01
  Speaker 4: Let people see that, because unfortunately some people we talked
• 26:06
  Speaker 4: on here before. I had a patient was all excited
• 26:09
  Speaker 4: about taking some good stuff and he got home and
• 26:13
  Speaker 4: read the bottle and it said, you know, these products
• 26:19
  Speaker 4: haven't been improved by the FDA, and that freaked him
• 26:23
  Speaker 4: out and he brought them all back. And it's just
• 26:26
  Speaker 4: so stupid. You know, we want people to get better.
• 26:31
  Speaker 4: Like here, I'm looking at a bottle right now. These
• 26:35
  Speaker 4: statements have not been evaluated by the Food and Drug Administration.
• 26:39
  Speaker 4: This product is not intended to diagnose, treat, cure, or
• 26:45
  Speaker 4: prevent any disease, well other than diagnose. Every bit of
• 26:50
  Speaker 4: that was a lie. Because if a doctor gives you
• 26:54
  Speaker 4: something and he doesn't think it might treat or cure
• 26:58
  Speaker 4: or help or improve your health in any way, then
• 27:02
  Speaker 4: what is he doing? Why would he waste your money
• 27:07
  Speaker 4: and time and his time. So every time I give something,
• 27:13
  Speaker 4: I'm not gonna tell somebody, yeah, this will guarantee it
• 27:16
  Speaker 4: cures that, even if I've seen it happen one hundred times.
• 27:20
  Speaker 4: What I will tell people is we only use good
• 27:24
  Speaker 4: products that are sold to license practitioners and doctors who
• 27:30
  Speaker 4: have training in this field and a passion like me,
• 27:33
  Speaker 4: and they're crazy like me. And I will tell them
• 27:37
  Speaker 4: that we can't tell you that for sure what's going
• 27:41
  Speaker 4: to happen will troubles you to figure it out. But
• 27:44
  Speaker 4: we know we're giving you good things that only good
• 27:47
  Speaker 4: things can happen, and so that's how I think we
• 27:50
  Speaker 4: ought to address it. But I'm not going to tell
• 27:53
  Speaker 4: people that we don't intend for this to help you
• 27:55
  Speaker 4: in any way. That's a lie. And I don't care
• 27:58
  Speaker 4: what the lawyers say. They probably couldn't spell nutrition with
• 28:02
  Speaker 4: a dictionary and a half hour, all right, So anyway,
• 28:09
  Speaker 4: common sense really, lightly cooking seems to release flavors of everything.
• 28:16
  Speaker 4: If it's given off a better flavor, lightly cooked probably
• 28:21
  Speaker 4: releasing better nutrition from the same thing. If you overcook
• 28:26
  Speaker 4: it or it's burnt, well that unless you just like
• 28:30
  Speaker 4: that flavor, that you're not eating it for the nutrition.
• 28:33
  Speaker 4: And most of us want good flavor, and Susie, you
• 28:38
  Speaker 4: know that. I think butter and maybe garlic, sauce and seasoning.
• 28:43
  Speaker 4: Oh my god, that's heaven. Oh Bill, I wanted to.
• 28:47
  Speaker 4: I don't know about you, but I noticed I've lost
• 28:51
  Speaker 4: about ten pounds and you're sitting there wondering what I
• 28:59
  Speaker 4: figured out.
• 29:00
  Speaker 1: Don't you Well that was my second thought, Why don't
• 29:05
  Speaker 1: you go ahead with what you got?
• 29:08
  Speaker 4: Well, one of the ways that I've been losing weight
• 29:11
  Speaker 4: is I've been eating those care packages, Susie since us
• 29:20
  Speaker 4: and it works. I mean, you know, they got the
• 29:24
  Speaker 4: best ingredients. I'm not sure really how they taste, but
• 29:32
  Speaker 4: funny stuff. All right. Well, we're almost upbreak, guys, and
• 29:35
  Speaker 4: it looks like rumble is rumbling on, Susie. What do
• 29:38
  Speaker 4: you think?
• 29:40
  Speaker 7: Yeah? I just check it looks good.
• 29:43
  Speaker 4: I am so happy. Do you monitor it on your
• 29:46
  Speaker 4: computer and then do the show on your phone?
• 29:52
  Speaker 8: I check it on my computer, I check it on
• 29:55
  Speaker 8: the other computer, and I'm on my phone.
• 30:00
  Speaker 4: Wow, we got us a good producer, Ladies and gentlemen.
• 30:04
  Speaker 4: She has become very technical. But what even makes that
• 30:09
  Speaker 4: technical ability so much better is the passion, because if
• 30:14
  Speaker 4: she don't figure it out right away, she stresses and
• 30:17
  Speaker 4: goes wacko until she gets it figured out. And you
• 30:21
  Speaker 4: can't you can't buy that in somebody. That's a passion
• 30:25
  Speaker 4: and love for what they're doing. So we're grateful that
• 30:29
  Speaker 4: she's got this rumble working again, and it's just a
• 30:35
  Speaker 4: nice thing to be back live.
• 30:37
  Speaker 3: All right.
• 30:38
  Speaker 4: Well, this is doctor Krooper's Natural Wealth Hours. It is
• 30:45
  Speaker 4: the fifth of August. We were at a cold front
• 30:48
  Speaker 4: of one oh seven point nine when I walked into
• 30:51
  Speaker 4: the dynamics studio that I have here, and the cuckoo
• 30:56
  Speaker 4: clocks are not in sync cause one of them stopped
• 30:58
  Speaker 4: and I had to go talk to it, and one
• 31:00
  Speaker 4: of them just plain diet and attacked me. But anyway,
• 31:04
  Speaker 4: we will be right back. Please listen to our sponsors.
• 31:08
  Speaker 4: You will see Susy Bill and myself in just a moment, worried.
• 31:17
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• 31:23
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• 31:47
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• 31:52
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• 31:55
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• 31:58
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• 32:02
  Speaker 3: That's new Manna dot com.
• 32:04
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• 32:14
  Speaker 4: Got a project you need someone you can trust, big
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• 33:03
  Speaker 11: We got merrid in high school, had a baby when
• 33:09
  Speaker 11: we turned a team our back groceries day time, and
• 33:17
  Speaker 11: I learned to fix TV. When you come by find
• 33:23
  Speaker 11: the hard way, well, you learn how to hold on time.
• 33:30
  Speaker 11: So don't think you can walk in here and take
• 33:36
  Speaker 11: her about a fe.
• 33:42
  Speaker 6: It says some.
• 33:46
  Speaker 9: Come lately. It's a precious thing. You don't know.
• 34:00
  Speaker 5: We were joint in the eyes of there, in the eyes.
• 34:06
  Speaker 9: Of rble town. Why don't you leave her? It's rim
• 34:13
  Speaker 9: sacred brand.
• 34:21
  Speaker 11: If I took for granted she would never look at someone.
• 34:30
  Speaker 11: Now I got some patching up to when I don't
• 34:36
  Speaker 11: ed your health.
• 34:39
  Speaker 9: I know you leave and kind well, I sure hope
• 34:45
  Speaker 9: you will.
• 34:48
  Speaker 11: Before she goes and burns those bridges took so long.
• 34:55
  Speaker 12: On the b.
• 35:00
  Speaker 9: On the same leg.
• 35:10
  Speaker 4: All right, we are back. I like that song that's
• 35:13
  Speaker 4: McBride and the ride. Uh telling you you ain't taking
• 35:18
  Speaker 4: her without a fight. I love it. All right, we
• 35:22
  Speaker 4: are back. This is Doctor Grouper's Natural Health Hours. It
• 35:25
  Speaker 4: is the fifth of August, and uh, we've got Susie, Bill, myself,
• 35:30
  Speaker 4: and we're live on Rumble thanks to our producer and
• 35:34
  Speaker 4: our hosts. Susie and Bill and I are trying to
• 35:38
  Speaker 4: keep up and add what we can. Uh, guys, anything
• 35:44
  Speaker 4: before we go to our one liners? Nope, Susie, nope, Bill?
• 35:57
  Speaker 1: Hello you.
• 36:01
  Speaker 4: All right? Well, I guess we'll go to the one liners.
• 36:04
  Speaker 4: I didn't know this particular person. I mean, I've heard
• 36:07
  Speaker 4: the name, but I can't say I knew. And I
• 36:10
  Speaker 4: don't know if I've heard any of the shows. But
• 36:13
  Speaker 4: we'll go through them, and some of them where I
• 36:15
  Speaker 4: thought were pretty funny, he says, I spilled spot remover
• 36:21
  Speaker 4: on my dog, and now he's gone. What's another word
• 36:27
  Speaker 4: for the sarsus? If at first you don't succeed, then
• 36:34
  Speaker 4: skydiving isn't for you. I busted a mirror and got
• 36:41
  Speaker 4: seven years bad luck. But my lawyer thinks he can
• 36:45
  Speaker 4: get me five. Everywhere is within walking distance if you
• 36:52
  Speaker 4: have the time. Whenever I think of the past, it
• 36:57
  Speaker 4: brings back so many memories. There's a fine line between
• 37:05
  Speaker 4: fishing and standing on the shore like an idiot. It's
• 37:11
  Speaker 4: a small world. I wouldn't want to have to paint it.
• 37:17
  Speaker 4: If you saw a heat wave, would you wave back?
• 37:23
  Speaker 4: I think it's wrong that only one company makes monopoly.
• 37:31
  Speaker 4: When I die, I'm leaving my body to science fiction.
• 37:38
  Speaker 4: Why don't they make the whole plane out of that
• 37:42
  Speaker 4: black box stuff. A clear conscience is usually a good
• 37:50
  Speaker 4: sign of a bad memory. I went to the general
• 37:55
  Speaker 4: store and they wouldn't let me buy anything specific. If
• 38:02
  Speaker 4: Barbie is so popular, why do you have to buy
• 38:06
  Speaker 4: her friends? And here's one for Bill. I bought some
• 38:13
  Speaker 4: instant water, but I didn't know what to add. Got
• 38:17
  Speaker 4: out the old microwave. He said, how young can you
• 38:23
  Speaker 4: die of old age? Never thought of that one. It
• 38:29
  Speaker 4: doesn't matter what temperature the room is, It's always room temperature.
• 38:37
  Speaker 4: I drive way too fast to worry about cholesterol. What
• 38:42
  Speaker 4: a nice night for an evening all those who believe
• 38:48
  Speaker 4: in psychokinesis raised my hand. My friend George is an
• 38:57
  Speaker 4: AM radio disc jockey, and when he walks under a bridge,
• 39:01
  Speaker 4: you can't hear him. I went to the museum where
• 39:07
  Speaker 4: they had all the heads and arms from the statues
• 39:11
  Speaker 4: in all the other museums. He said. I installed a
• 39:16
  Speaker 4: skylight in my apartment and made the people who live
• 39:21
  Speaker 4: above me really mad. I'm going to get an MRI
• 39:27
  Speaker 4: to find out whether or not I have claustrophobia. Curiosity
• 39:34
  Speaker 4: killed the cat, But for a while I was a suspect.
• 39:39
  Speaker 4: If it's a penny for your thoughts and you put
• 39:43
  Speaker 4: your two cents in, somebody somewhere is making a penny.
• 39:50
  Speaker 4: He said. I'm addicted to pulacebos and here's bill. I
• 39:56
  Speaker 4: put instant coffee in a microwave and it almost went
• 40:00
  Speaker 4: back in time. Yeah, okay, what's the speed of dark?
• 40:11
  Speaker 4: I watched the Indy five hundred and I was thinking,
• 40:14
  Speaker 4: if they left earlier, they wouldn't have to go so fast.
• 40:20
  Speaker 4: I bought some batteries, but they weren't included in Vegas.
• 40:26
  Speaker 4: I got into an argument with the man at the
• 40:28
  Speaker 4: roulette wheel about what I considered to be an odd number.
• 40:33
  Speaker 4: If one synchronized swimmer drowns, do the rest have to
• 40:39
  Speaker 4: drown too? I was trying to daydream, but my mind
• 40:45
  Speaker 4: kept wandering. I saw a bank that said twenty four
• 40:50
  Speaker 4: hour banking, but I don't have that much time. I
• 40:56
  Speaker 4: had to stop driving my car for a while because
• 41:00
  Speaker 4: the tires got dizzy. I invented the cordless extension cord.
• 41:08
  Speaker 4: And why do irons have a setting for permanent press?
• 41:12
  Speaker 4: That's a good one, all right, that kind of well,
• 41:16
  Speaker 4: there's a couple more here. You guys want to hear
• 41:18
  Speaker 4: some more, Yeah, all right. I like the one about
• 41:24
  Speaker 4: an iron has a permanent press setting. So if you
• 41:27
  Speaker 4: permanently press that you don't know they aren't. I look
• 41:30
  Speaker 4: like a casual, laid back guy, but it's like a
• 41:34
  Speaker 4: circus in my head. Sometimes I wish that my first
• 41:39
  Speaker 4: word was quote. That way, on my deathbed, my last
• 41:44
  Speaker 4: words could be end quote. If you tell a joke
• 41:49
  Speaker 4: in the forest and nobody laughs, is it a joke?
• 41:55
  Speaker 4: If you had a million Shakespeare's could they write like
• 41:59
  Speaker 4: a monkey? My theory of evolution is that Darwin was adopted.
• 42:08
  Speaker 4: That's good. So do you live around here often? If
• 42:18
  Speaker 4: you can't hear me, it's because I'm in parentheses. Do
• 42:25
  Speaker 4: you think when they asked George Washington for ID he
• 42:30
  Speaker 4: just whipped out a quarter. That's pretty good. I like
• 42:36
  Speaker 4: to reminisce with people.
• 42:38
  Speaker 3: I don't know.
• 42:41
  Speaker 4: If God dropped acid would he see people? If you
• 42:48
  Speaker 4: were going to shoot a mime, would you use a silencer?
• 42:56
  Speaker 4: And if a word in the dictionary was misspelled? How
• 43:00
  Speaker 4: would we know? All right, we got two more here.
• 43:04
  Speaker 4: I saw a subliminal advertising executive, but only for a second.
• 43:11
  Speaker 4: Do Lipton employees take coffee breaks? All right? They might
• 43:18
  Speaker 4: know who that was?
• 43:20
  Speaker 7: No, no clue.
• 43:22
  Speaker 4: H Steven Wright. I don't know how long he's been around,
• 43:28
  Speaker 4: but that was just some of his stuff. All right. Well,
• 43:35
  Speaker 4: it looks like rumbles still rumbling on, Susie. I think
• 43:38
  Speaker 4: you did really great. Anything guys on the food or
• 43:43
  Speaker 4: anything at all you'd like to talk about. Nope, Nope,
• 43:52
  Speaker 4: see how they see how they do me? Guys? They
• 43:54
  Speaker 4: just leave me hanging out here all on my own. Uh,
• 43:57
  Speaker 4: struggling and to survive. Well. One of the things I
• 44:02
  Speaker 4: like to tell people is quit listening to all the
• 44:06
  Speaker 4: crazy people. They now have proven that doctor Fauci lied
• 44:13
  Speaker 4: about so much in the sake of money and fame.
• 44:18
  Speaker 4: He liked the popularity. He was getting ate up with it.
• 44:22
  Speaker 4: I saw an interview from a retired military man who's
• 44:29
  Speaker 4: now a senator, and he interviewed Fauci and he said,
• 44:34
  Speaker 4: you told people that they needed to force people to
• 44:39
  Speaker 4: get those shots, and if they didn't, you couldn't go
• 44:43
  Speaker 4: to the school and the restaurant or work in a place.
• 44:46
  Speaker 4: And Fauci said, well, that's not what I meant. And
• 44:50
  Speaker 4: he played the recording and he had it all right there.
• 44:53
  Speaker 4: Made Fauci look really stupid. But you have to remember
• 44:59
  Speaker 4: God gave you this innate ability to sense bs, to
• 45:05
  Speaker 4: know right from wrong without anybody ever teaching you anything.
• 45:11
  Speaker 4: And you're gonna know in most cases if you follow
• 45:15
  Speaker 4: your gut what's true and what's not. And one of
• 45:21
  Speaker 4: the things they love to tell you follow science when
• 45:24
  Speaker 4: it's convenient. But science is always changing, or it wouldn't
• 45:28
  Speaker 4: be science, and they're always learning. And then what they
• 45:33
  Speaker 4: think they know today they find out tomorrow wasn't true.
• 45:37
  Speaker 4: So listening to these crazy people try to tell you
• 45:42
  Speaker 4: about health, the nutrition is all align. One of the
• 45:46
  Speaker 4: things that I've learned over the years is no two
• 45:50
  Speaker 4: people are alike, and what might help Suzzy might not
• 45:56
  Speaker 4: help Huntley. And you can't treat them like they're alike.
• 46:01
  Speaker 4: If Susy had a twin sister, they're not going to
• 46:04
  Speaker 4: be alike. And that's why you have to listen and troubleshoot.
• 46:10
  Speaker 4: And that's why balanced diets and good nutritional stuff are
• 46:16
  Speaker 4: so important, because we need a little bit of everything,
• 46:21
  Speaker 4: and our body will deal with it, you know, and
• 46:24
  Speaker 4: what it doesn't need, it'll get rid of. And natural
• 46:28
  Speaker 4: stuff is always better. Bill made a joke earlier about
• 46:34
  Speaker 4: some of the stuff don't have enough herbicides and pesticides
• 46:38
  Speaker 4: in it, and I think for some of them companies
• 46:42
  Speaker 4: that that's a real thing. They're not making money. He's
• 46:46
  Speaker 4: selling that horrible stuff. They're not happy. But we don't
• 46:51
  Speaker 4: want that stuff. They we used to talk about the
• 46:55
  Speaker 4: farmer would go out to his field and he'd see
• 46:59
  Speaker 4: one plant that was kind of dying away, but the
• 47:02
  Speaker 4: other ones were doing pretty good, so he'd run to
• 47:05
  Speaker 4: the feedstore and get some herbicide and pesticide and come
• 47:10
  Speaker 4: spray all the plants. Well, what was happening in nature?
• 47:15
  Speaker 4: And nature's really pretty good. If nature's got a plant
• 47:20
  Speaker 4: that don't measure up to the rest, nature gets rid
• 47:23
  Speaker 4: of it. And that's what he was seeing. But the
• 47:28
  Speaker 4: old style farmers knew this stuff, and a lot of
• 47:33
  Speaker 4: a lot of the uneducated farmers were using stuff from
• 47:38
  Speaker 4: those feedstors, like pesticides and herbicides and all those terrible
• 47:43
  Speaker 4: horrible chemicals like roundup and things like that, not realizing
• 47:49
  Speaker 4: what was going on. They were just worried about making money.
• 47:53
  Speaker 4: But nature will take care of those bad plants. All
• 47:57
  Speaker 4: you got to do is let us do its job.
• 48:00
  Speaker 4: And even in a garden where the garden looks like
• 48:03
  Speaker 4: it's out of control, nature will do what it needs
• 48:06
  Speaker 4: to do and it won't let the weeds or anything
• 48:10
  Speaker 4: overtake it. It'll do what it needs to do and
• 48:14
  Speaker 4: it just works out that way. We think that we're
• 48:18
  Speaker 4: helping when we're farming and doing all that stuff, But
• 48:21
  Speaker 4: the best thing we can do is plant things, make
• 48:26
  Speaker 4: sure the soil is healthy with natural stuff. And a
• 48:30
  Speaker 4: good friend of mine, I guess he still does. He
• 48:34
  Speaker 4: managed a greenhouse, and he said, everything needs a little
• 48:41
  Speaker 4: bit of water, not a lot. A lot of people
• 48:46
  Speaker 4: will run their sprinklers in the rain, dumb and they
• 48:52
  Speaker 4: will run the sprinkler every day of the week. Well,
• 48:55
  Speaker 4: that doesn't help your garden or your lawn or anything.
• 49:01
  Speaker 4: You know, if we put too much water out there,
• 49:05
  Speaker 4: and most of these places that give water it's full
• 49:08
  Speaker 4: of ammonia and chlorine anyway. But if you put too
• 49:13
  Speaker 4: much water on things, they don't go down into the
• 49:16
  Speaker 4: soil and get what they really need because the water's
• 49:21
  Speaker 4: at the surface. And you know, that's not helping us,
• 49:24
  Speaker 4: that's not helping them. So like John used to always say,
• 49:29
  Speaker 4: a little water, and you could do a little water
• 49:32
  Speaker 4: every day lightly, but they don't need a lot of water.
• 49:36
  Speaker 4: And a lot of people have ruined more gardens and
• 49:38
  Speaker 4: plants and yards from putting bad water and excess every day.
• 49:45
  Speaker 4: And like in my yard, I use filters on the
• 49:49
  Speaker 4: hosts and that way. I don't like that. I wish
• 49:53
  Speaker 4: I had natural spring water or well water, but since
• 49:56
  Speaker 4: I don't, and I know they're poisoning the water, I
• 49:59
  Speaker 4: put in line filters on each one of my hoses.
• 50:03
  Speaker 4: So when my water stuff at least some filtering out
• 50:06
  Speaker 4: a lot of the bat All right, SUSI anything, where'd
• 50:17
  Speaker 4: she Govill.
• 50:18
  Speaker 1: Went together a glass of water?
• 50:20
  Speaker 7: No, I'm sorry.
• 50:22
  Speaker 8: I watch a few YouTube channels about permaculture, and you know,
• 50:28
  Speaker 8: it's basically what you're talking about. You know, nature can
• 50:32
  Speaker 8: can take care of things, you know not you know,
• 50:36
  Speaker 8: not everyone likes to have a fall garden, really and
• 50:39
  Speaker 8: truly it's my favorite.
• 50:42
  Speaker 7: But you know, one of the things that.
• 50:46
  Speaker 8: They suggest to overwinter your garden is like red clover
• 50:54
  Speaker 8: because it's a nitrogen fixer, and and there's others.
• 51:02
  Speaker 7: I think like it's some sort of an oat.
• 51:08
  Speaker 8: I just really basically remember the red clover, and you know,
• 51:12
  Speaker 8: not only that, you know, when it does bloom, you
• 51:15
  Speaker 8: can go out there and pick those flowers and they're therapeutic.
• 51:18
  Speaker 8: You know that you can make tinctures and whatnot, but
• 51:23
  Speaker 8: you know, I would rather do something like that than
• 51:27
  Speaker 8: add even organic I mean organic, unless you went to
• 51:35
  Speaker 8: the to the point of making like a compost t
• 51:42
  Speaker 8: which can be complicated.
• 51:44
  Speaker 7: Not everyone has the room.
• 51:46
  Speaker 6: You know.
• 51:47
  Speaker 8: One of the best is like a Comfrey tea. And
• 51:50
  Speaker 8: I'm starting to grow comforty. I started at one plant.
• 51:54
  Speaker 8: And you know, if you know someone that's got comforty
• 51:57
  Speaker 8: and they'll share some of it. You know, a little
• 52:00
  Speaker 8: two inch piece of the root, you can start a
• 52:04
  Speaker 8: plant and it does, it spreads. I was, even though
• 52:14
  Speaker 8: we live out in the Boonies, we do have a
• 52:16
  Speaker 8: chain link fence that's offset and inside the fences is
• 52:21
  Speaker 8: the garden and it just kind of helps, you know,
• 52:24
  Speaker 8: keep the deer away. And yeah, and then it comes
• 52:29
  Speaker 8: in handy for like my honeysuckle or you know, mustang grapes.
• 52:35
  Speaker 8: But I was out there and I just looked, you know,
• 52:39
  Speaker 8: and comfrey is very very recognizable.
• 52:41
  Speaker 7: It's got very very.
• 52:42
  Speaker 8: Long leaves pointing at one end and then wider and
• 52:49
  Speaker 8: then almost paddle shape and then back down to the stem.
• 52:54
  Speaker 8: And you can take those leaves, chop them up, put
• 52:57
  Speaker 8: them in some good water, you know, like well water,
• 53:00
  Speaker 8: and let it sit and macerate and do its thing.
• 53:03
  Speaker 8: And really and truly that's more beneficial than you know,
• 53:08
  Speaker 8: going out and spending money on organic.
• 53:13
  Speaker 7: Fertilizer. You know, I can never remember. You know, you've.
• 53:16
  Speaker 8: Got to prep your beds and you've got to put
• 53:20
  Speaker 8: your organic fertilizer down at least two to three months
• 53:26
  Speaker 8: before planting time. It's not like going out there and
• 53:30
  Speaker 8: spraying some miracle grow. It's not it's not instantaneous. So
• 53:36
  Speaker 8: I'm just I like some of those more more natural
• 53:41
  Speaker 8: ways of fertilizing and growing stuff.
• 53:46
  Speaker 4: Yeah, and and nature will help you. Uh, But a
• 53:50
  Speaker 4: lot of people think they're helping nature, and they're just
• 53:54
  Speaker 4: they're growing bad stuff and they're doing dumb stuff. Bill.
• 53:57
  Speaker 4: How about you any any ideas in that and all
• 54:00
  Speaker 4: that stuff?
• 54:02
  Speaker 1: Yeah, many many decades ago, there was a fellow who's
• 54:09
  Speaker 1: last name I believe was neerning any ar n i
• 54:12
  Speaker 1: n G. And he was really one of the first
• 54:15
  Speaker 1: organic gardener types to get any kind of notoriety, but
• 54:24
  Speaker 1: just very common sense kinds of things. I when I
• 54:28
  Speaker 1: was a kid, my mom had a friend who had
• 54:31
  Speaker 1: a large garden. Every year, and when the first frost
• 54:38
  Speaker 1: would basically knock everything down, he'd he'd till it all up.
• 54:42
  Speaker 1: Everything would just get ground up, and then he'd sew ray.
• 54:45
  Speaker 1: You talked about red clover, which is one of the
• 54:47
  Speaker 1: things that pushed hydrogen back, but he was so rye
• 54:51
  Speaker 1: over the entire garden and it would survive pretty intense cold,
• 54:57
  Speaker 1: but that grass would be about six rate inches high
• 55:01
  Speaker 1: by the time spring came, and then he'd till all
• 55:03
  Speaker 1: that back in. I don't think he ever used a
• 55:06
  Speaker 1: commercial fertilizer. He just used what was there kept recycling.
• 55:12
  Speaker 1: So I don't think he ever put any garbage out.
• 55:15
  Speaker 1: I mean soluble garbage, anything that'll uh, any soft garbage
• 55:19
  Speaker 1: that will decompose quickly. I haven't, you know, I have to.
• 55:25
  Speaker 1: I have to two containers. One for the trash that
• 55:29
  Speaker 1: goes out to the trash people, and the other is
• 55:32
  Speaker 1: the bits and pieces of vegetables that are cut up
• 55:36
  Speaker 1: red that's cut up, and I've buried it in the
• 55:40
  Speaker 1: garden for well ever since I've been here, but I've
• 55:43
  Speaker 1: been doing it for sixty years, and it's just it's
• 55:46
  Speaker 1: a natural way to put nutrients back into soilets. You know.
• 55:50
  Speaker 1: You put a bunch of old lettuce and tomatoes and
• 55:53
  Speaker 1: stuff in the ground. In about a week it's gone,
• 55:57
  Speaker 1: and uh, it just dissolves and gets absorbed and gets recycled.
• 56:03
  Speaker 1: There's just a lot of ways to do that kind
• 56:05
  Speaker 1: of thing. There's a lot of books out there about
• 56:09
  Speaker 1: organic gardening and how to use things that don't cost
• 56:12
  Speaker 1: a lot of money that you could just things that
• 56:14
  Speaker 1: you maybe normally would throw out can be put in
• 56:19
  Speaker 1: around and help your garden.
• 56:26
  Speaker 4: Yeah, it makes a big difference, and then you've got healthier,
• 56:29
  Speaker 4: wonderful food. You know, we're lucky now because most things
• 56:34
  Speaker 4: you can go get at the grocery store. But in
• 56:38
  Speaker 4: the old days, people had to grow to eat, and
• 56:42
  Speaker 4: that they had the can stuff and have root sellers,
• 56:45
  Speaker 4: and a lot of things had to be done or
• 56:48
  Speaker 4: you were going to be hungry.
• 56:50
  Speaker 8: Well, I'm going to say I'm going to say that
• 56:53
  Speaker 8: now our food supply, even vegetables, is compromised.
• 57:00
  Speaker 7: You know that it's genetically modified.
• 57:03
  Speaker 8: You know, I not to mention rice is just outrageous.
• 57:09
  Speaker 7: And I got a sneaky feeling that.
• 57:14
  Speaker 8: If you can grow something, you know, I've got some
• 57:20
  Speaker 8: patio tomatoes going on. They're not liking the heat, but
• 57:24
  Speaker 8: you know, they'll bounce back when I don't know, mid September.
• 57:28
  Speaker 8: So but like right now, well, my green beans, they
• 57:32
  Speaker 8: they just didn't do.
• 57:34
  Speaker 7: What they were supposed to do.
• 57:35
  Speaker 8: So I got online and looked at the Texas ad
• 57:39
  Speaker 8: website and evidently I'm supposed to plant again August the fifteenth,
• 57:47
  Speaker 8: So I'm already getting that area ready but grow something.
• 57:51
  Speaker 8: You know, I have to wonder how much it's actually organic.
• 57:58
  Speaker 1: You know.
• 57:59
  Speaker 8: One of the things I like love about the area
• 58:02
  Speaker 8: that we live in. Dog was talking about chicken earlier,
• 58:06
  Speaker 8: and I just only went to the grocery store, and
• 58:13
  Speaker 8: you know, time was a factor, his schedule was a factor.
• 58:17
  Speaker 8: And he just got the ATV naturals that's what it says,
• 58:22
  Speaker 8: no hormones or antibiotics. And I cooked it, cooked it
• 58:27
  Speaker 8: like I regularly did, and I just looked at him
• 58:29
  Speaker 8: and I'm like, this is not tender.
• 58:33
  Speaker 7: And it was rubbery.
• 58:35
  Speaker 8: And so you know I've mentioned before unless you're in
• 58:37
  Speaker 8: this area, of course it.
• 58:39
  Speaker 7: Won't benefit you.
• 58:40
  Speaker 8: But old Ingram grocery store sales heirloom chicken. You know,
• 58:47
  Speaker 8: I'm not really ready to like grow meat chickens, you know,
• 58:52
  Speaker 8: and look at those little baby chicks and tell them,
• 58:54
  Speaker 8: you know, one of these days, I'm going to chop
• 58:56
  Speaker 8: your head off. But you know, if I had to,
• 59:00
  Speaker 8: you know, I could do it. But one of the
• 59:03
  Speaker 8: things I like about that store, the owner, Johnny, He's
• 59:08
  Speaker 8: his vendors.
• 59:10
  Speaker 7: For vegetables are local.
• 59:13
  Speaker 8: So just like you were talking about tomatoes, So you
• 59:16
  Speaker 8: go in there and you can get locally.
• 59:18
  Speaker 7: Grown tomatoes squashed.
• 59:20
  Speaker 8: Even lettuce. He's got a guy that does hydroponic lettuce, onions,
• 59:28
  Speaker 8: you know, all kinds of things and they're locally grown.
• 59:31
  Speaker 8: And it's like, you know, going to the farmer's market
• 59:36
  Speaker 8: six days a week there, but yeah, grow something.
• 59:42
  Speaker 1: Yes, you know. Talk about about chickens. There was the
• 59:49
  Speaker 1: years ago I was up at a at a farmer's
• 59:51
  Speaker 1: market in Minnesota and there was a family that had
• 59:57
  Speaker 1: eggs and chickens, and there was a young Galleries about
• 1:00:00
  Speaker 1: six or seven years old, and talking to her and
• 1:00:03
  Speaker 1: she said, yep, we have those chickens and they lay eggs,
• 1:00:07
  Speaker 1: and when when they quit laying eggs, white chicken soup.
• 1:00:14
  Speaker 1: And but there's just a very different way of looking
• 1:00:18
  Speaker 1: at livestock. If you grow up in the country, then
• 1:00:22
  Speaker 1: if you grow up in the city, right, Yeah, you
• 1:00:25
  Speaker 1: grow up in the country, you grow stuff that you
• 1:00:29
  Speaker 1: can eat where there's cows or chickens or whatever, and
• 1:00:33
  Speaker 1: they're not pets. They don't have that emotional context that
• 1:00:38
  Speaker 1: the city folks have to it. There's a much more
• 1:00:41
  Speaker 1: immediate and practical way to put food on the table.
• 1:00:45
  Speaker 8: Yeah, more and more people are raising rabbits, no, and
• 1:00:50
  Speaker 8: that one's that's a hard one for me. You know.
• 1:00:52
  Speaker 7: We had a rabbit.
• 1:00:54
  Speaker 8: His name was Thumper, you know, and we loved him,
• 1:00:58
  Speaker 8: and I can't actually we kept driving by and this
• 1:01:04
  Speaker 8: place and it said rabbits for sale. Well I had decided,
• 1:01:08
  Speaker 8: you know, we're going to get a rabbit. And so
• 1:01:11
  Speaker 8: I picked the kids up from school and we stopped
• 1:01:14
  Speaker 8: in and I looked over and this guy had on
• 1:01:19
  Speaker 8: a white apron. He was at a picnic table and
• 1:01:22
  Speaker 8: he was bloody and he was slaughtering rabbits and I said,
• 1:01:28
  Speaker 8: are you selling live rabbits too? And he said yep,
• 1:01:33
  Speaker 8: And so I said, okay, come on kids. We went
• 1:01:36
  Speaker 8: over there and we picked this white one out that
• 1:01:38
  Speaker 8: had black spots on it. And he was small, you know,
• 1:01:41
  Speaker 8: not tiny tiny, but you know, two hands with and
• 1:01:47
  Speaker 8: I said, okay, get him go to the core car quick.
• 1:01:53
  Speaker 8: And I gave the man five bucks and homecome with us,
• 1:01:57
  Speaker 8: comes Thumper. And if I'm plived about seven years, you know,
• 1:02:02
  Speaker 8: And so you're right, you know, I was not raising
• 1:02:08
  Speaker 8: this rabbit for me. Actually I saved him from the cleaver.
• 1:02:14
  Speaker 8: So I don't know my grandparents even when they moved
• 1:02:18
  Speaker 8: from West Texas, off of the farm to the city.
• 1:02:22
  Speaker 8: My grandfather had some way of ordering a.
• 1:02:27
  Speaker 7: Case.
• 1:02:28
  Speaker 8: It was like a pallet sized case a chicken wire
• 1:02:32
  Speaker 8: of course, and it was full of chickens. And in
• 1:02:36
  Speaker 8: the city, in the backyard, he'd take one out of
• 1:02:39
  Speaker 8: the time. He would cut its head off, he would
• 1:02:43
  Speaker 8: clean it, he would you know, pluck it, and then
• 1:02:45
  Speaker 8: he would hand it over to my grandmother who would
• 1:02:48
  Speaker 8: take it into her gas stove and with the flame
• 1:02:53
  Speaker 8: turned on and singe off all the pin feathers, wash it,
• 1:02:58
  Speaker 8: wrap it, and then the freezer it would go.
• 1:03:00
  Speaker 7: And they do this all day long.
• 1:03:04
  Speaker 4: Well, yeah, and like Bill said, if you grew up
• 1:03:08
  Speaker 4: in that environment, you're not raised to have that emotional attachment.
• 1:03:16
  Speaker 4: It's just life and death and survival, so you don't
• 1:03:20
  Speaker 4: think about it that way. But like you and me
• 1:03:23
  Speaker 4: and Bill, to go do something like that right now,
• 1:03:27
  Speaker 4: it would take us a long time to adjust if
• 1:03:30
  Speaker 4: we ever could, because we weren't raised doing it.
• 1:03:34
  Speaker 1: Yeah, I wouldn't. I wouldn't have that much of a
• 1:03:38
  Speaker 1: problem with it.
• 1:03:40
  Speaker 8: Well, you know, the only rabbits are so smart and
• 1:03:44
  Speaker 8: they're so easy to raise. He did have an outside
• 1:03:49
  Speaker 8: rabbit hutch and it was good size, and half of
• 1:03:53
  Speaker 8: it was you know, solid lumber.
• 1:03:55
  Speaker 1: Floor.
• 1:03:56
  Speaker 8: On the other side was chicken wire. I'm pretty tight,
• 1:04:01
  Speaker 8: and I kid you not. He could. He would go
• 1:04:04
  Speaker 8: to that side and take care of his number one
• 1:04:06
  Speaker 8: and number two. Well, it would go down below and
• 1:04:09
  Speaker 8: I'd take it and I'd scoop it up and I'd
• 1:04:12
  Speaker 8: use it on the garden. But then as he got older,
• 1:04:15
  Speaker 8: I'm like, no, Thumper's coming inside.
• 1:04:18
  Speaker 7: And I had read that real quick.
• 1:04:21
  Speaker 8: You can train them to newspaper And it took no
• 1:04:26
  Speaker 8: time at all, and really and truly the and he
• 1:04:28
  Speaker 8: was raised with cats and they would play and jump
• 1:04:32
  Speaker 8: and run and it was so much fun. The only
• 1:04:35
  Speaker 8: problem with rabbits inside is they like to eat wires
• 1:04:43
  Speaker 8: like your telephone cords. When we recorded, you know, with
• 1:04:46
  Speaker 8: a landline. Came home one day, Yeah, I picked up
• 1:04:50
  Speaker 8: the phone and I was going to call someone, and
• 1:04:52
  Speaker 8: it was.
• 1:04:53
  Speaker 7: Just silence, silence.
• 1:04:55
  Speaker 8: I get down on my hands and knees and I start,
• 1:04:59
  Speaker 8: you know, tracing the telephone line. And I looked at
• 1:05:04
  Speaker 8: Thumper and I'm like, you did.
• 1:05:05
  Speaker 4: Not, Billy, you got a weekly topic up your sleeve.
• 1:05:13
  Speaker 4: Oh yeah, I don't see the red dot Susie that
• 1:05:17
  Speaker 4: says live anymore. But I see the word live. Is
• 1:05:20
  Speaker 4: that a good thing or a bad thing?
• 1:05:22
  Speaker 8: Well, it is moving, I'm watching it, Okay.
• 1:05:29
  Speaker 4: I've got lots of faith in you.
• 1:05:32
  Speaker 3: All Right.
• 1:05:33
  Speaker 4: Well, we're going to go to break guys, and when
• 1:05:34
  Speaker 4: we come back, we'll have Bill's weekly topic and then
• 1:05:40
  Speaker 4: we'll just take it from there. So this is doctor
• 1:05:43
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• 1:05:54
  Speaker 4: I and Susie and we will all be back in
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  Speaker 4: and myself. We're all here, live on Rumble, and we're
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  Speaker 4: gonna go right to wild Bill's weekly topic. So Bill
• 1:09:50
  Speaker 4: take it away.
• 1:09:53
  Speaker 1: Always worry a little bit when you say we're all here,
• 1:09:55
  Speaker 1: because I'm pretty sure I'm not. But thinking of of.
• 1:10:07
  Speaker 4: Susan and a rabbit.
• 1:10:08
  Speaker 1: You know, if you've got critters and you name them,
• 1:10:14
  Speaker 1: they've become pets. Whether they're whether they're bears or deer
• 1:10:18
  Speaker 1: or whatever, they lose that they lose that kind of
• 1:10:24
  Speaker 1: a forest anonymity that is a diviner between us. And
• 1:10:28
  Speaker 1: then when we give them a name like Thumper, they
• 1:10:33
  Speaker 1: become something more at any rate. One of the things
• 1:10:38
  Speaker 1: I was thinking about this weekend because I was kind
• 1:10:40
  Speaker 1: of beginning to do this. I don't know how long
• 1:10:44
  Speaker 1: the people when you're into the business, DOC have to
• 1:10:46
  Speaker 1: keep records, your files on patients. As a as a psychotherapist,
• 1:10:54
  Speaker 1: we have to keep them. I think it was six
• 1:10:56
  Speaker 1: or seven years and then we could we could destroy
• 1:11:01
  Speaker 1: those files. But it was interesting to kind of go
• 1:11:07
  Speaker 1: through some of those things seeing if it was time
• 1:11:10
  Speaker 1: to shread them or if I had needed to keep
• 1:11:12
  Speaker 1: them a little longer, because he kind of think about
• 1:11:17
  Speaker 1: these folks that you saw and things that were talked about,
• 1:11:21
  Speaker 1: and how they were doing, and in realizing that the
• 1:11:26
  Speaker 1: difference in the way that I, as a therapist would
• 1:11:30
  Speaker 1: look at them now as opposed to say, seven eight
• 1:11:34
  Speaker 1: years ago. We grow, we change, we try to adapt
• 1:11:39
  Speaker 1: to different kinds of scenarios, of different kinds of issues.
• 1:11:48
  Speaker 1: And it's, as I said, one of the things that
• 1:11:51
  Speaker 1: kind of caught my eye had worked with the guy,
• 1:11:55
  Speaker 1: this was well, this is six or seven years ago,
• 1:11:58
  Speaker 1: I don't remember the date, but the reason it kind
• 1:12:01
  Speaker 1: of stayed with me was that the term has come
• 1:12:04
  Speaker 1: up again and an acquaintance and I hadn't thought about
• 1:12:12
  Speaker 1: it for a long time, but it was all of
• 1:12:16
  Speaker 1: a sudden, here it was again. And it was a
• 1:12:20
  Speaker 1: number of years ago. I think that we began to
• 1:12:23
  Speaker 1: hear the term toxic as in toxic relationships. The term
• 1:12:29
  Speaker 1: toxic began to be thrown around, and it was kind
• 1:12:33
  Speaker 1: of a buzzword, not only among the therapists, among the professionals,
• 1:12:39
  Speaker 1: but certainly among the patients. That people figured, well, they're
• 1:12:44
  Speaker 1: in a toxic relationship and you know, time to move
• 1:12:48
  Speaker 1: on and all this sort of thing, and began to
• 1:12:52
  Speaker 1: as I said, talking to this acquaintance that I have
• 1:12:56
  Speaker 1: about about that, because the person is seeing a therapist
• 1:13:04
  Speaker 1: and it's a it's a teletherapy kind of situation, which
• 1:13:08
  Speaker 1: I've I have some real issues with. As I've said before,
• 1:13:13
  Speaker 1: I don't I don't. I don't always trust telemedicine of
• 1:13:18
  Speaker 1: any kind. There's just too much that has missed that
• 1:13:22
  Speaker 1: it can be filtered out between the the two points.
• 1:13:26
  Speaker 1: But he was diagnosed with toxic shame. Toxic shame. This
• 1:13:37
  Speaker 1: is I hadn't heard this term for a while. Here
• 1:13:40
  Speaker 1: it was again, and I've in a conversation with him.
• 1:13:45
  Speaker 1: He told me that this was his his diagnosis. And
• 1:13:48
  Speaker 1: we've talked about this before. How many times when when
• 1:13:52
  Speaker 1: people are diagnosed with an issue, and I'm not talking
• 1:13:56
  Speaker 1: about emotional intellectual issues, but physically issues as well, there's
• 1:14:01
  Speaker 1: almost a pride in there owning that issue. I can't
• 1:14:09
  Speaker 1: have salt that, you know, that makes me special. I
• 1:14:11
  Speaker 1: can't have salt because it's bad for my blood pressure
• 1:14:14
  Speaker 1: and I'm trying not to have my blood pressure get
• 1:14:16
  Speaker 1: out of control, and so I've my doctor told me
• 1:14:18
  Speaker 1: I can't have salt. Okay, you hear this about a
• 1:14:21
  Speaker 1: number of different foods, different situations, but people tend to
• 1:14:27
  Speaker 1: have somehow a need to have that almost as a
• 1:14:36
  Speaker 1: as a defensive offense. You know, I can't have this,
• 1:14:40
  Speaker 1: and it makes me special, you know. So I found
• 1:14:45
  Speaker 1: that a very strange kind of outlook. But back to
• 1:14:48
  Speaker 1: this toxic shame stuff, and when that first came out
• 1:14:52
  Speaker 1: with toxic relationships, they were always usually the people who
• 1:14:59
  Speaker 1: suffered most toxic relationships at that point were women, and
• 1:15:04
  Speaker 1: the toxic part of it was men. The relationship with women.
• 1:15:08
  Speaker 1: The toxic part was men. Relationships were fine, men were
• 1:15:12
  Speaker 1: men were bad news. This was back in the late
• 1:15:16
  Speaker 1: seventies early eighties, at forty years ago, but the term
• 1:15:22
  Speaker 1: toxic has kind of resurfaced and asking is asking my
• 1:15:31
  Speaker 1: friend about about that. I said, well, what does that
• 1:15:35
  Speaker 1: mean exactly? How do you if you had to define
• 1:15:38
  Speaker 1: the term toxic shame? How would you define? What does
• 1:15:43
  Speaker 1: it mean? And he said, well, you know, it's it's
• 1:15:46
  Speaker 1: toxic and it's shame. Okay. I find this to be
• 1:15:53
  Speaker 1: a fault of the therapist of to not really explore
• 1:15:58
  Speaker 1: what And a course, I was never a part of
• 1:16:01
  Speaker 1: those sessions, so I don't know what was talked about,
• 1:16:02
  Speaker 1: but from what I was gathering, he had never really
• 1:16:05
  Speaker 1: been defined in terms of that individual, in terms of
• 1:16:10
  Speaker 1: any kinds of practicability. How did it express itself? How
• 1:16:15
  Speaker 1: did it manifest itself? And I've known this guy for
• 1:16:19
  Speaker 1: uh whatey years, and so I know a fair amount
• 1:16:22
  Speaker 1: about him and about his history and his his way
• 1:16:28
  Speaker 1: of life and and how how he's doing with all
• 1:16:32
  Speaker 1: of that and.
• 1:16:35
  Speaker 7: What.
• 1:16:36
  Speaker 1: I kept pushing him to define what what that meant
• 1:16:41
  Speaker 1: and he said, well, it just means that I guess
• 1:16:46
  Speaker 1: it just means that I'm I'm not worth anything. I said, Okay,
• 1:16:52
  Speaker 1: that's that. That's a that's a good start. That's where
• 1:16:55
  Speaker 1: that is that it has to do with a sense
• 1:16:58
  Speaker 1: of corrosive and pervasive worthlessness, that no matter what you do,
• 1:17:05
  Speaker 1: it's wrong. No matter where you are, you should be
• 1:17:07
  Speaker 1: someplace else, no matter what you think, you need to
• 1:17:10
  Speaker 1: be changing your thought because that's obviously wrong. And that
• 1:17:13
  Speaker 1: kind of behavioral patterns starts really pretty early. When kids
• 1:17:20
  Speaker 1: are two or three or four. They begin to be corrected,
• 1:17:26
  Speaker 1: begin to be fit into a mold of pattern. And
• 1:17:30
  Speaker 1: when you step outside of that pattern, you're naughty, You're
• 1:17:35
  Speaker 1: not good enough. And as you grow up believing that
• 1:17:42
  Speaker 1: you're not good enough, you begin to recreate events and
• 1:17:47
  Speaker 1: situations in your life which reinforce that feeling of not
• 1:17:52
  Speaker 1: being good enough. You have bad relationships, you pick jobs
• 1:17:56
  Speaker 1: that are poorly suited for you, You make stupid money decisions.
• 1:18:03
  Speaker 1: You you just can't. You can't. Everything you do turns
• 1:18:07
  Speaker 1: to bad stuff. You just can't do anything right. And
• 1:18:14
  Speaker 1: in looking back, and I think a lot of therapists
• 1:18:17
  Speaker 1: do this, that they will go back and look at
• 1:18:20
  Speaker 1: that early childhood environment and determine this that you know,
• 1:18:27
  Speaker 1: as we all grow up, well, we all grow up
• 1:18:30
  Speaker 1: trying to survive, and we try to survive by not
• 1:18:37
  Speaker 1: getting in trouble a whole lot, and by trying to
• 1:18:39
  Speaker 1: please others, often at the expense of what we want
• 1:18:44
  Speaker 1: or what we know we should be doing. I think
• 1:18:48
  Speaker 1: a lot of kids get into trouble hanging out with
• 1:18:51
  Speaker 1: with bad guys because they they want to belong, they
• 1:18:54
  Speaker 1: want to have some identity aside from their their home,
• 1:18:58
  Speaker 1: whatever that is, and they just start doing stupid stuff,
• 1:19:04
  Speaker 1: and they keep doing stupid stuff, and it's because they
• 1:19:07
  Speaker 1: have never been taught how to be positive about themselves,
• 1:19:12
  Speaker 1: about how to be secure in whatever abilities they have.
• 1:19:20
  Speaker 1: They you know, you're not going to be good at everything.
• 1:19:25
  Speaker 1: I had a patient asked me once if I when
• 1:19:30
  Speaker 1: I was in high school, because I if I ever
• 1:19:33
  Speaker 1: was involved with sports like football or basketball. And I
• 1:19:36
  Speaker 1: said no, And he said, well, how did you if
• 1:19:40
  Speaker 1: you If you didn't, if you didn't play any sports,
• 1:19:43
  Speaker 1: how did you learn about failure? I said, I stayed
• 1:19:47
  Speaker 1: in school. That's not what I learned about failure. There's
• 1:19:52
  Speaker 1: lots of ways to learn that. You don't have to
• 1:19:54
  Speaker 1: be a play football to learn about failure about losing
• 1:19:58
  Speaker 1: or winning. Life is not always about losing your winning.
• 1:20:00
  Speaker 1: You just had to pay attention. It was an odd
• 1:20:04
  Speaker 1: notion for him, He just couldn't quite get around that fact.
• 1:20:07
  Speaker 1: But for this particular guy who grew up in what
• 1:20:13
  Speaker 1: became a separated family and a real a new family
• 1:20:19
  Speaker 1: where he was the outsider, never fit father, it was
• 1:20:26
  Speaker 1: determined was a closet alcoholic whatever the hell that means.
• 1:20:31
  Speaker 1: And I asked him, what, well does that mean? He said, well,
• 1:20:34
  Speaker 1: you know, he every couple of days he had a
• 1:20:37
  Speaker 1: beer And I said, so that means he's an alcoholic. Well, yeah,
• 1:20:43
  Speaker 1: I mean people don't drink the beer every day or
• 1:20:45
  Speaker 1: every other you know. So we kind of got that
• 1:20:49
  Speaker 1: sorted out straight down a little bit. But when you
• 1:20:53
  Speaker 1: grow up not having a sense of your own self worth,
• 1:20:58
  Speaker 1: of having a sense of being able to do something well,
• 1:21:03
  Speaker 1: not a whole bunch of stuff, but just something well,
• 1:21:08
  Speaker 1: you begin to look for other causes. What made that happen?
• 1:21:16
  Speaker 1: Was it the fact that you were whacked around a
• 1:21:19
  Speaker 1: lot as a kid, or was it the fact that
• 1:21:20
  Speaker 1: your oh man had a beer every other day or
• 1:21:23
  Speaker 1: your your mom had a beer every day? And back
• 1:21:26
  Speaker 1: then women didn't drink beer. That was just not done.
• 1:21:28
  Speaker 1: That was a very common thing to do. This kind
• 1:21:35
  Speaker 1: of responsive causality and what we call responsive corusality, things
• 1:21:42
  Speaker 1: that we look back on and can turn into reasons
• 1:21:49
  Speaker 1: that we are what we are. And part of the
• 1:21:53
  Speaker 1: difficulty with it is in this guy's case, then as
• 1:21:58
  Speaker 1: he as he grew up, he basically, and almost every
• 1:22:07
  Speaker 1: aspect of his life, he basically tried to recreate the
• 1:22:11
  Speaker 1: situations in which he was inadequate, and when she would fail,
• 1:22:16
  Speaker 1: at which she would prove his parents wrong or right, sorry,
• 1:22:22
  Speaker 1: to prove his parents right, that he was worthless and
• 1:22:25
  Speaker 1: really had no sense of direction or of any sense
• 1:22:29
  Speaker 1: of value. And how do you begin to correct that
• 1:22:32
  Speaker 1: and to move on through it? You know, when you
• 1:22:35
  Speaker 1: grow up believing that that you get everything that you deserve,
• 1:22:40
  Speaker 1: and you deserve everything that you get and none of
• 1:22:43
  Speaker 1: it's good, and you believe that for twenty years or
• 1:22:48
  Speaker 1: thirty years or forty years, and you actually at some
• 1:22:52
  Speaker 1: level make that happen because that's what you know, that's
• 1:22:57
  Speaker 1: what you're familiar with. How do you begin to undo that?
• 1:23:05
  Speaker 1: The other day I saw somebody I hadn't scene for
• 1:23:07
  Speaker 1: a while, and as we parted, he said, well, well,
• 1:23:11
  Speaker 1: you know, stay out of trouble, and I said, hell,
• 1:23:14
  Speaker 1: I don't have that much time left. I got to
• 1:23:16
  Speaker 1: get all the trouble I can get into well, no
• 1:23:20
  Speaker 1: matter how disjointed our childhood and adolescence that adulthood has been.
• 1:23:31
  Speaker 1: As we get on towards the end of that treadmill,
• 1:23:35
  Speaker 1: we realize that, yeah, we don't have a whole lot
• 1:23:38
  Speaker 1: of time to fix stuff. So we need to decide
• 1:23:41
  Speaker 1: what's important to fix and fix it because that's what
• 1:23:45
  Speaker 1: establishes our sense of self worth. That's what gets rid
• 1:23:48
  Speaker 1: of toxic shame, the shame that we're such a dismal
• 1:23:55
  Speaker 1: person and we're such a failure, and we can't get
• 1:23:57
  Speaker 1: anything right, and we'll never get anything right because that's
• 1:24:00
  Speaker 1: just who we are. Begin to undo that and look
• 1:24:04
  Speaker 1: at even if it's one or two or three things
• 1:24:07
  Speaker 1: that we do well that we can have a sense
• 1:24:09
  Speaker 1: of pride in. That's the start. And I think that
• 1:24:16
  Speaker 1: the whole idea of giving giving a diagnosis, giving a
• 1:24:23
  Speaker 1: diagnostic title to behavioral pattern, it's a very risky thing
• 1:24:33
  Speaker 1: to do because it gives a justification for a lifetime
• 1:24:38
  Speaker 1: of behavior that has been destructive. That's the kind of
• 1:24:44
  Speaker 1: a justification that we as as caregivers, really don't need
• 1:24:48
  Speaker 1: to pass along. We don't you know, we might amongst ourselves,
• 1:24:54
  Speaker 1: among colleagues talk about these diagnostic titles and that that's
• 1:25:01
  Speaker 1: fine because that's a professional kind of discussion and we
• 1:25:04
  Speaker 1: understand its implications. But you give give that kind of
• 1:25:11
  Speaker 1: justification to our patients, I think is a tremendous disservice.
• 1:25:16
  Speaker 1: Whether it's ADHD or bipolar disorder or toxic shame, these
• 1:25:25
  Speaker 1: these kinds of things are are trendy. They you know,
• 1:25:29
  Speaker 1: there was a time when everybody was taken adder all
• 1:25:32
  Speaker 1: because everybody was just needed to be settled down, and
• 1:25:36
  Speaker 1: everybody the same thing with bipolar. I have bipolar disorder,
• 1:25:40
  Speaker 1: and I've got to take this and I've got to
• 1:25:42
  Speaker 1: take that. Okay, what is that fixing anything? How can
• 1:25:47
  Speaker 1: you begin to change a behavioral pattern that has been
• 1:25:53
  Speaker 1: passed to you by by people who are supposed to
• 1:25:55
  Speaker 1: be professionals and people who were supposed to I think
• 1:25:59
  Speaker 1: no better. Let's stop calling it a name and begin
• 1:26:03
  Speaker 1: to figure out a way to change behavior that will
• 1:26:07
  Speaker 1: improve your own sense of self worth. Sometimes folks don't
• 1:26:13
  Speaker 1: get to that point until they're seventies or seventy five
• 1:26:16
  Speaker 1: or eighty. They spent their lifetime lifetime being miserable because
• 1:26:22
  Speaker 1: they're a failure, and in fact they haven't been a failure.
• 1:26:27
  Speaker 1: So often, so often, the things that we admire in
• 1:26:30
  Speaker 1: other people, there's physical strength, or intellectual capacity or the kindness,
• 1:26:38
  Speaker 1: are things that we feel that we don't have. We
• 1:26:42
  Speaker 1: admire them in others because we don't have them. And
• 1:26:47
  Speaker 1: if somebody points out things of us, of our behavior
• 1:26:51
  Speaker 1: and our personality that we do have, we discount it
• 1:26:55
  Speaker 1: because obviously that person doesn't know what they're talking about,
• 1:26:57
  Speaker 1: they don't know me very well, or they wouldn't be
• 1:27:00
  Speaker 1: feared that there's anything in value and what they're saying.
• 1:27:04
  Speaker 1: We've got ourselves wrapped around in this circle that just
• 1:27:08
  Speaker 1: is a downward spiral, and it's up to us and
• 1:27:10
  Speaker 1: only us to begin to figure out a way to
• 1:27:15
  Speaker 1: do it. And sometimes therapists can help, and sometimes they
• 1:27:20
  Speaker 1: not so much. It depends on the person, It depends
• 1:27:23
  Speaker 1: on the therapist, depends on on the relationship of whatever
• 1:27:27
  Speaker 1: healthcare provider you've got. But I think to have these
• 1:27:34
  Speaker 1: titles just kind of thrown around about what I've got?
• 1:27:49
  Speaker 4: Are you there?
• 1:27:49
  Speaker 13: Bill?
• 1:27:51
  Speaker 7: Uh oh? It shows him to.
• 1:27:53
  Speaker 8: Be there, yeah, Billy, so he knows to click back in.
• 1:28:07
  Speaker 8: He'll figure it out possibly, or it will try to
• 1:28:11
  Speaker 8: automatically put him in. So I think for the benefit
• 1:28:17
  Speaker 8: of the listeners we just consider his segment over.
• 1:28:22
  Speaker 4: Yeah, we'll go to break. It's that time anyway, we're
• 1:28:26
  Speaker 4: just about there. I was looking at you. I saw
• 1:28:28
  Speaker 4: you put in a place Matt for him while he
• 1:28:31
  Speaker 4: was talking. That's cool.
• 1:28:35
  Speaker 7: Well, that means it's obviously working.
• 1:28:38
  Speaker 4: Well you must know that because you had to put
• 1:28:41
  Speaker 4: that in right. It didn't do it on its own.
• 1:28:43
  Speaker 7: No, I did it.
• 1:28:44
  Speaker 4: Yeah, I thought so good. Good work. All right, Well,
• 1:28:48
  Speaker 4: ladies and gentlemen, we're gonna wait here for a minute
• 1:28:51
  Speaker 4: and see if Bill comes back. That was kind of
• 1:28:54
  Speaker 4: weird that we lost him like that. Everything's been working.
• 1:28:58
  Speaker 4: That had happened in a long time. Anyway, we'll go
• 1:29:01
  Speaker 4: to break and hopefully he'll get it figured out and
• 1:29:05
  Speaker 4: we'll get him back into a little bit. But when
• 1:29:08
  Speaker 4: we come back, Suzzie, you got some stuff fresh from
• 1:29:10
  Speaker 4: the kitchen for us.
• 1:29:12
  Speaker 7: Oh yeah, I do all right?
• 1:29:15
  Speaker 4: All right, Well, ladies and gentlemen, this is Doc Krouper's
• 1:29:18
  Speaker 4: Natural Health Hours. I think we still got Bill, We
• 1:29:21
  Speaker 4: got Susy and me. Please listen to our sponsors and
• 1:29:25
  Speaker 4: we will be right back.
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  Speaker 4: All right? We are back. Welcome back to Doctor Crouper's
• 1:33:36
  Speaker 4: Natural Health Sturs. Anything on Bill, Susie.
• 1:33:41
  Speaker 16: Yeah, I send him a text and he said he
• 1:33:44
  Speaker 16: was trying to log back in. So while I'm doing
• 1:33:48
  Speaker 16: the recipe as co host, you can watch and see
• 1:33:51
  Speaker 16: if you have to admit him.
• 1:33:56
  Speaker 4: Okay, Well, anyway, this time a show where we help
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• 1:34:30
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• 1:34:38
  Speaker 4: All right, take it away, Susie, bring us to the kitchen.
• 1:34:42
  Speaker 8: Okay, So I this is a yellow squash, so fle
• 1:34:49
  Speaker 8: and I only have it in this h this book.
• 1:34:53
  Speaker 8: So I've got to give a little bit of background
• 1:34:55
  Speaker 8: to this book. And I've I've read every single one
• 1:35:01
  Speaker 8: of this woman's mysteries and it is cool.
• 1:35:05
  Speaker 7: Uh. They're they're quite intellectual.
• 1:35:09
  Speaker 8: They kind of come across as an older man an
• 1:35:12
  Speaker 8: older woman.
• 1:35:14
  Speaker 13: You know.
• 1:35:14
  Speaker 8: He's got his cats and the name of the series
• 1:35:20
  Speaker 8: is the Cat Who. And I don't know how many
• 1:35:26
  Speaker 8: books she wrote a lot. Lily and Jackson Brawn. So
• 1:35:31
  Speaker 8: they would they would go out to eat. You know this,
• 1:35:35
  Speaker 8: these two older folks, they weren't married, they had separate
• 1:35:43
  Speaker 8: you know, homes, but they like to go and eat
• 1:35:47
  Speaker 8: it really nice restaurants, and they would talk about, you know,
• 1:35:51
  Speaker 8: where do you want to go eat for dinner? Well,
• 1:35:53
  Speaker 8: let's say she'd say, well, let's go to old Stone Mill.
• 1:35:56
  Speaker 8: It's been a while. So evidently this lady Julie Murphy
• 1:36:02
  Speaker 8: and Sally Abney Stipinsky collaborated and wrote this book and
• 1:36:11
  Speaker 8: it's the Cat Who cook Book. And I think it's
• 1:36:15
  Speaker 8: got like a forward or special note from the series
• 1:36:19
  Speaker 8: author from Lillian Jackson Brawn. And I don't even know
• 1:36:24
  Speaker 8: how long I've had this. I actually went here he comes,
• 1:36:29
  Speaker 8: maybe you admitted him and there you are. So I've
• 1:36:35
  Speaker 8: had welcome back, welcome back, You're in time to hear
• 1:36:40
  Speaker 8: this fabulous recipe. So I looked online, you know, to
• 1:36:45
  Speaker 8: see if if I could literally find this recipe. No,
• 1:36:51
  Speaker 8: all I could find was the book for sale. So
• 1:36:54
  Speaker 8: I'm like, okay, let's you know, let's do this, you know,
• 1:36:57
  Speaker 8: redneck style. So I did take a picture of the recipe,
• 1:37:03
  Speaker 8: and then I went to my Pinterest to count and
• 1:37:08
  Speaker 8: I uploaded it, so you know, it's it's kind of
• 1:37:11
  Speaker 8: redneck style. But I'll share the link in our rumble
• 1:37:17
  Speaker 8: finally under comments. But here it goes it's old stone
• 1:37:22
  Speaker 8: mill squashed, so file a.
• 1:37:24
  Speaker 7: You know, it's that time of the year.
• 1:37:25
  Speaker 8: We're all pick and squash that are growing it and
• 1:37:29
  Speaker 8: might as well use it for something fabulous.
• 1:37:32
  Speaker 7: So two pounds of yellow crook neck.
• 1:37:35
  Speaker 8: Squash, chopped, some water, five tablespoons of butter, two thirds
• 1:37:44
  Speaker 8: of a cup of milk, two eggs, two teaspoons of
• 1:37:49
  Speaker 8: all purpose flour, three tablespoons of sugar, and of course
• 1:37:53
  Speaker 8: I use the ironcorn flour, and I use the raw
• 1:37:58
  Speaker 8: whole caine sugar, a tablespoon of baking powder, yes, a
• 1:38:03
  Speaker 8: whole tablespoons, three quarters of a cup of finely chopped onion,
• 1:38:09
  Speaker 8: a teaspoon of salt, and a quarter teaspoon of pepper.
• 1:38:13
  Speaker 8: And this recipe is so fun to make. You cook
• 1:38:20
  Speaker 8: your squash in a small amount of water until it's
• 1:38:24
  Speaker 8: done tender for tinder, and then drain it. And I
• 1:38:27
  Speaker 8: like to just put my calandar in the seink for
• 1:38:31
  Speaker 8: the squashing and just leave it alone, let it drain,
• 1:38:35
  Speaker 8: And while it's doing that, I add my five tablespoons
• 1:38:40
  Speaker 8: of butters to the same pan. And then the onion
• 1:38:48
  Speaker 8: finally chopped and let the onion go to about translucent.
• 1:38:56
  Speaker 8: Then I like to take in a separate bowl. And
• 1:38:58
  Speaker 8: it doesn't till you do this, But this is what
• 1:39:00
  Speaker 8: I do. My milk, my two eggs, my two teaspoons
• 1:39:06
  Speaker 8: of all purpose eincorn flour, three tablespoons of sugar, and
• 1:39:13
  Speaker 8: one tablespoon of baking powder. And this is the fun part.
• 1:39:16
  Speaker 8: When you put that in it just it poofs like
• 1:39:20
  Speaker 8: a cloud. Now there is something different that I do,
• 1:39:26
  Speaker 8: and you can do it this way. Or see I
• 1:39:29
  Speaker 8: had to con a redneck meat and potatoes man in.
• 1:39:35
  Speaker 7: To eat and squash that he swore that he did
• 1:39:40
  Speaker 7: not like.
• 1:39:42
  Speaker 8: And in case I did miss a teaspoon of salt
• 1:39:45
  Speaker 8: and a quarter teaspoon of pepper, which I always do
• 1:39:49
  Speaker 8: a half. And so then when you get all of
• 1:39:52
  Speaker 8: the milk and the eggs, flour, sugar, baking powder, salt
• 1:39:58
  Speaker 8: and pepper mixed, if you pour that on top, you
• 1:40:02
  Speaker 8: put your squash back in your pan, turn the heat off,
• 1:40:07
  Speaker 8: but put it back in the pan where your onions are.
• 1:40:11
  Speaker 8: And then my bribe ingredient, it's some cheddar cheese. So
• 1:40:18
  Speaker 8: I would say I probably do about a half a
• 1:40:21
  Speaker 8: cup of grated cheddar cheese just right, you know, into
• 1:40:26
  Speaker 8: the into the mixture and then I take a just
• 1:40:31
  Speaker 8: a square casserole dish and pour it in there and
• 1:40:38
  Speaker 8: it's literally thirty minutes. It's all it takes. And really
• 1:40:42
  Speaker 8: and truly, the whole recipe doesn't take that long. But
• 1:40:46
  Speaker 8: I thought it might be fun to.
• 1:40:47
  Speaker 7: Share a.
• 1:40:50
  Speaker 8: Yellow squashed recipe, which I don't think we've done yet.
• 1:40:55
  Speaker 8: And if you go to doctor Creopa's Natural Health Hours
• 1:40:59
  Speaker 8: on run search for it, you'll see in the comments
• 1:41:04
  Speaker 8: section that old Stone Mills squash to play and it's
• 1:41:11
  Speaker 8: just it's fabulous. And this is coming from a devout
• 1:41:17
  Speaker 8: Southern girl who thinks the only way to eat squash
• 1:41:21
  Speaker 8: is pride squash.
• 1:41:27
  Speaker 4: I was going to say, when you first said squash,
• 1:41:30
  Speaker 4: I was probably like Huntley a little bit, but as
• 1:41:32
  Speaker 4: you went on, it sounded like I'd have to try.
• 1:41:35
  Speaker 12: That's he even likes it.
• 1:41:39
  Speaker 4: It would go good with my diet from all those
• 1:41:41
  Speaker 4: other meals you've said.
• 1:41:42
  Speaker 7: It, it would. It definitely would.
• 1:41:45
  Speaker 8: So what I did to go along with it, just
• 1:41:50
  Speaker 8: to you know, get your goat a little bit more.
• 1:41:54
  Speaker 7: See, I used to.
• 1:41:54
  Speaker 8: Think that I didn't like chicken pies, and I would
• 1:41:57
  Speaker 8: turn my nose up and I would be like a
• 1:41:59
  Speaker 8: child and say ooh, that's dark meat. And so really
• 1:42:04
  Speaker 8: and truly, it was my daughter who was like, Mama,
• 1:42:08
  Speaker 8: I mean she's like dark.
• 1:42:10
  Speaker 7: Meat just where the flavor is well. And I said, well,
• 1:42:12
  Speaker 7: I'm not eating a chicken leg. It's just not happening.
• 1:42:16
  Speaker 7: You know. That's kids big, I don't want it.
• 1:42:19
  Speaker 8: So again, the same little country store in Ingram that
• 1:42:24
  Speaker 8: sells the heirloom chickens chicken thighs, and I just you're
• 1:42:32
  Speaker 8: not gonna believe it. I cut a whole stick of
• 1:42:34
  Speaker 8: butter into you know, little butter pats and put it
• 1:42:39
  Speaker 8: in the bottom of my casserole dish and did my
• 1:42:42
  Speaker 8: barbecue seasoning on both sides.
• 1:42:46
  Speaker 7: Pop PLoP that those chicken thighs in there, cover them
• 1:42:49
  Speaker 7: with foil, and.
• 1:42:51
  Speaker 8: Let them just swim in that butter until they were done.
• 1:42:58
  Speaker 4: It's funny that you mentioned that about dark meat, because
• 1:43:01
  Speaker 4: in my family, nobody likes the dark meat, and that
• 1:43:05
  Speaker 4: is where a lot of flavor is and it's the
• 1:43:07
  Speaker 4: healthiest part and the white meat doesn't have all that,
• 1:43:12
  Speaker 4: but they won't eat it's it's got to be chicken
• 1:43:15
  Speaker 4: tenders or chicken breasts at all, white meat if they
• 1:43:20
  Speaker 4: get a stuffed baked potato. It has to have all
• 1:43:25
  Speaker 4: white meat. It's just so funny and I like it all.
• 1:43:30
  Speaker 4: So I don't know that where's that place you're getting
• 1:43:33
  Speaker 4: the chickens and all this great stuff? Where is that at?
• 1:43:36
  Speaker 7: That's in Ingram. That's Old Ingram Grocery Store. That's the
• 1:43:40
  Speaker 7: place that has.
• 1:43:42
  Speaker 8: The old school antaque. I'm sure wooden floors and you
• 1:43:48
  Speaker 8: can just when you walk in, you luck walking back
• 1:43:50
  Speaker 8: in time.
• 1:43:53
  Speaker 4: And that's that's in England. You said, how do you spell?
• 1:44:01
  Speaker 4: How do you spell that?
• 1:44:03
  Speaker 8: I am I n g R A M.
• 1:44:07
  Speaker 4: Okay, I m g r A M. I've heard of that, and.
• 1:44:12
  Speaker 7: So they've got Yeah, yeah, what's the store.
• 1:44:19
  Speaker 4: What's the name of the store?
• 1:44:21
  Speaker 7: Old Ingram Grocery Store.
• 1:44:25
  Speaker 4: Okay, that's pretty cool. Yeah, check that out. Hey Bill,
• 1:44:28
  Speaker 4: why did you leave us?
• 1:44:30
  Speaker 7: Ye?
• 1:44:32
  Speaker 1: I was going to say, how come you unplugged me?
• 1:44:34
  Speaker 2: Yeah?
• 1:44:35
  Speaker 4: Right, you haven't done that in a long time. I
• 1:44:38
  Speaker 4: thought you got past that addiction. But for some.
• 1:44:41
  Speaker 1: Reasons, I keep needing to remind you. All connections are fragile.
• 1:44:49
  Speaker 8: Yeah, you know what was interesting about what Bill was
• 1:44:54
  Speaker 8: talking about?
• 1:44:55
  Speaker 7: About?
• 1:44:55
  Speaker 8: You know, toxic you know, relationships and I didn't know
• 1:44:59
  Speaker 8: that that term was around in the seventies.
• 1:45:03
  Speaker 7: I you know, I don't really remember hearing it. But
• 1:45:06
  Speaker 7: isn't it odd.
• 1:45:08
  Speaker 8: You know that we fast forward, you know, and I
• 1:45:11
  Speaker 8: don't remember how long ago that the the feminist, even
• 1:45:19
  Speaker 8: male feminist. I mean, if it's a thing, uh trans feminist, Okay,
• 1:45:25
  Speaker 8: I need to shut up.
• 1:45:27
  Speaker 7: They they invented this.
• 1:45:29
  Speaker 8: Term, you know, uh, male masculine toxic toxicity or male
• 1:45:37
  Speaker 8: toxicity yep. And you know all they were doing is,
• 1:45:43
  Speaker 8: you know, trying to reinvent the term and also go
• 1:45:48
  Speaker 8: ahead and attack men while they were at it.
• 1:45:51
  Speaker 7: So I thought that was interesting.
• 1:45:55
  Speaker 4: Yeah, you know, it's funny. I remember growing up when
• 1:45:59
  Speaker 4: that big Women's Live thing going on for a while,
• 1:46:03
  Speaker 4: and what I noticed about Women's Live and the people
• 1:46:09
  Speaker 4: that were part of that was there was not a
• 1:46:14
  Speaker 4: lot of attractive people in that group. And going back
• 1:46:20
  Speaker 4: into the years when they pushed for prohibition prohibition, the
• 1:46:28
  Speaker 4: ladies back then were upset because their husbands were stopping
• 1:46:33
  Speaker 4: off at the bar after working ten twelve hours a
• 1:46:36
  Speaker 4: day and having a drink and unwinding. And they thought
• 1:46:39
  Speaker 4: by doing that and making it where they couldn't drink legal,
• 1:46:43
  Speaker 4: that that would solve that problem. But if you get
• 1:46:46
  Speaker 4: to looking at some of them pictures back then, I
• 1:46:50
  Speaker 4: think I understand why some of them guys weren't in
• 1:46:53
  Speaker 4: a hurry to go home to a woman that didn't
• 1:46:55
  Speaker 4: believe that they should be allowed to drink, probably.
• 1:47:00
  Speaker 8: A woman who started bitching as soon as he walked
• 1:47:03
  Speaker 8: through the door.
• 1:47:05
  Speaker 4: Oh yeah, well, you know, And I always thought, you
• 1:47:08
  Speaker 4: don't marry somebody and think you're going to change him,
• 1:47:13
  Speaker 4: and that unfortunately for they say, and I think this
• 1:47:16
  Speaker 4: is probably more truth than it needs to be, but
• 1:47:20
  Speaker 4: men marry a woman hoping she never changes, and women
• 1:47:26
  Speaker 4: marry him thinking they can change him. And you got
• 1:47:30
  Speaker 4: us back up and Ben and say, wait a minute, guys,
• 1:47:32
  Speaker 4: what you fell in love with now isn't going to
• 1:47:35
  Speaker 4: be good enough once you get married. I don't understand
• 1:47:39
  Speaker 4: that logic.
• 1:47:40
  Speaker 7: But yeah, and I've seen that.
• 1:47:44
  Speaker 8: I knew a girl that was had over heels over
• 1:47:47
  Speaker 8: this bartender and he was openly gay, and I don't know,
• 1:47:55
  Speaker 8: I think it was a conquest, you know, and she
• 1:47:59
  Speaker 8: thought if anyone can transform him, I can.
• 1:48:05
  Speaker 7: Well she didn't.
• 1:48:08
  Speaker 8: He did manage to give her two children, but you know,
• 1:48:15
  Speaker 8: later in the marriage, she was having to go find
• 1:48:19
  Speaker 8: him at the park where the game in the game
• 1:48:25
  Speaker 8: inn hung out, so she he wasn't cheating on her
• 1:48:30
  Speaker 8: with other women. So your point is exactly right. You're
• 1:48:34
  Speaker 8: not going to change someone now, can God?
• 1:48:37
  Speaker 7: Well?
• 1:48:37
  Speaker 4: Yeah, yeah, it's it was just sad when I look
• 1:48:43
  Speaker 4: back and I saw the women were complaining. So that's
• 1:48:47
  Speaker 4: why they didn't want us to drink. You know, everybody's
• 1:48:50
  Speaker 4: entitled to your opinion about stuff, but that doesn't mean
• 1:48:53
  Speaker 4: you get to tell your your fellow man or woman
• 1:48:57
  Speaker 4: how they should live their life. You live yours how
• 1:49:00
  Speaker 4: you want. And I love it where it says do
• 1:49:03
  Speaker 4: unto others as you would like done under you, because
• 1:49:08
  Speaker 4: leave me alone. I heard old country song the guy said,
• 1:49:11
  Speaker 4: if you know like the way I'm living, you just
• 1:49:14
  Speaker 4: leave this long haired country boy alone. All right, Bill,
• 1:49:19
  Speaker 4: You never did answer me. Why did you leave us?
• 1:49:25
  Speaker 1: All of a sudden, the internet was not available. Oh,
• 1:49:30
  Speaker 1: it's just everything blanked off, and I was back to
• 1:49:33
  Speaker 1: my startup screen and I had to try and get
• 1:49:38
  Speaker 1: all the way back in, and it wouldn't let me
• 1:49:41
  Speaker 1: do it for a couple of times because it kept
• 1:49:43
  Speaker 1: telling me the internet was unavailable. And then at the
• 1:49:46
  Speaker 1: sided that it was available.
• 1:49:49
  Speaker 4: I think you either had cats or kids running around.
• 1:49:54
  Speaker 3: Not in here.
• 1:49:56
  Speaker 1: This is where. This is where I keep my trident knives.
• 1:49:58
  Speaker 1: Nobody's allowed in here.
• 1:50:00
  Speaker 4: Are you in your office?
• 1:50:02
  Speaker 1: Yeah?
• 1:50:03
  Speaker 4: Oh okay, I wasn't sure where you did the show from. Alright, guys,
• 1:50:08
  Speaker 4: will were at that time of night. Susie, it looks
• 1:50:11
  Speaker 4: like everything has worked. I guess we'll find out later,
• 1:50:15
  Speaker 4: but at least we know zoom worked and I love it.
• 1:50:20
  Speaker 4: Susie's changed the placement hats during the show and that's
• 1:50:27
  Speaker 4: really cool. When you did yours bill, there was that
• 1:50:30
  Speaker 4: giant owl, the wise owl, and now there's this Susie
• 1:50:34
  Speaker 4: with the spatula and I'm not sure what animal that
• 1:50:37
  Speaker 4: might be. What is that? What is that, Susie?
• 1:50:41
  Speaker 7: I think that's a line, okay or.
• 1:50:45
  Speaker 4: A lines, But anyway, it looks like things went pretty smooth.
• 1:50:50
  Speaker 4: Ladies and gentlemen, We're so grateful you hung in there
• 1:50:53
  Speaker 4: with us. And Susie's been a stress case, going nuts
• 1:50:57
  Speaker 4: waiting for this to all work, and thank god it
• 1:51:01
  Speaker 4: and she even noticed and her husband noticed that things
• 1:51:03
  Speaker 4: are streaming better because they've got a wider broadband and
• 1:51:09
  Speaker 4: just everything clicking, So things have a way of working out. So, Susie,
• 1:51:14
  Speaker 4: anything you want to close with, we got a few minutes.
• 1:51:18
  Speaker 8: Yeah, I want to know when Anthony Fauci's going to
• 1:51:20
  Speaker 8: be arrested tried. Since I'm a constitutionalist, I have to
• 1:51:26
  Speaker 8: believe in even.
• 1:51:28
  Speaker 7: He gets a trial and then he gets hung. I
• 1:51:31
  Speaker 7: don't want him in prison.
• 1:51:33
  Speaker 8: I do not want to support him in prison, you know.
• 1:51:38
  Speaker 4: Yeah, I don't think nothing's going to happen. I really don't.
• 1:51:41
  Speaker 8: Well, I want to see him convicted, sentenced to death
• 1:51:46
  Speaker 8: for all the people he's killed and businesses he's killed
• 1:51:51
  Speaker 8: and people he has injured. And you know, oh, it's
• 1:51:57
  Speaker 8: hard not to do the I told you so thing,
• 1:52:02
  Speaker 8: but you know, at some point, I don't think it's
• 1:52:07
  Speaker 8: wrong to say, hey, listen, us anti vaxers knew in
• 1:52:14
  Speaker 8: our gut what this was about. This was about enriching
• 1:52:18
  Speaker 8: him and the companies that manufactured the care, you know,
• 1:52:26
  Speaker 8: and it's not talked about.
• 1:52:29
  Speaker 7: I watched it on a podcast.
• 1:52:34
  Speaker 8: And you won't see it on the news, But Anthony
• 1:52:37
  Speaker 8: Faucci had the fauci Acci and he got COVID afterwards
• 1:52:45
  Speaker 8: after it.
• 1:52:48
  Speaker 4: Yeah, he also had some chest pains and problems that
• 1:52:51
  Speaker 4: he didn't tell people about. While he was telling government people,
• 1:52:56
  Speaker 4: you should force them to get that shot. I'll never
• 1:53:00
  Speaker 4: forget Joe Biden set up there and he was saying,
• 1:53:04
  Speaker 4: you people that haven't got the shot, you're the problem,
• 1:53:07
  Speaker 4: and the rest of us, if you get the shot,
• 1:53:11
  Speaker 4: you're not gonna get the virus. And sure enough he
• 1:53:15
  Speaker 4: got it three times. All right, Bill, anything you want
• 1:53:19
  Speaker 4: to close with.
• 1:53:23
  Speaker 1: I think if the heat gets up a little too
• 1:53:25
  Speaker 1: high on mister Fallacy, someone will make certain that he's
• 1:53:30
  Speaker 1: no longer available exactly.
• 1:53:36
  Speaker 4: I didn't hear the last part of that one.
• 1:53:39
  Speaker 1: Someone will make certain that he's not available anymore.
• 1:53:43
  Speaker 4: Oh yeah, yeah, Well, and he holds the keys to
• 1:53:47
  Speaker 4: a lot of people's stuff. There's this lady running for
• 1:53:52
  Speaker 4: governor or mayor, and I think it was Wisconsin or Michigan,
• 1:53:58
  Speaker 4: and she was on the news saying that people in
• 1:54:01
  Speaker 4: this country are angry and offended about Thanksgiving. So she
• 1:54:07
  Speaker 4: wants to cancel Thanksgiving. She wants to cancel the Senate,
• 1:54:12
  Speaker 4: which done ain't probably a bad thing. And they wanted
• 1:54:16
  Speaker 4: to get rid of the Supreme Court judges start with
• 1:54:20
  Speaker 4: adding to change the number. I'm of the belief that
• 1:54:25
  Speaker 4: you really need to go in and fire all the
• 1:54:28
  Speaker 4: Supreme Court judges and every judge all the way down,
• 1:54:34
  Speaker 4: because they've all got the attitude that we should bow
• 1:54:37
  Speaker 4: and worship them. They forgot that they serve the people.
• 1:54:43
  Speaker 4: The Supreme Court decides how many cases they'll hear and
• 1:54:46
  Speaker 4: when they're going to hear them in between vacations, and
• 1:54:52
  Speaker 4: the whole thing about any of the judges is the constitution.
• 1:54:58
  Speaker 4: Those nine Supreme Court judges are supposed to decide is
• 1:55:02
  Speaker 4: it constitutional or not? And we're here and all this
• 1:55:07
  Speaker 4: other crazy stuff to tried to rule that women and
• 1:55:11
  Speaker 4: men could be in the same sports teams. Dumb.
• 1:55:16
  Speaker 12: Well, at the very least, you should remove the two
• 1:55:21
  Speaker 12: Biden appointees since he was an illegitimate president due to
• 1:55:28
  Speaker 12: a stolen election.
• 1:55:30
  Speaker 7: So I don't know, maybe it's.
• 1:55:33
  Speaker 8: Just my common sense, but he wasn't a legitimate president,
• 1:55:37
  Speaker 8: so his appointees are not legitimate.
• 1:55:41
  Speaker 4: Yeah, you know, that would have been the other way around.
• 1:55:45
  Speaker 4: Everybody would be in jail, the Democrats would assault to it,
• 1:55:50
  Speaker 4: and instead we got everybody accused of a lot of
• 1:55:53
  Speaker 4: stuff with a lot of proof, but nobody's been punished
• 1:55:58
  Speaker 4: but them Democrats to punish everybody in the heartbeat. I
• 1:56:02
  Speaker 4: saw what's her name, Omar today and she said, she said,
• 1:56:06
  Speaker 4: we're not leaving this country. Trump's racist. Everybody's racist unless
• 1:56:14
  Speaker 4: you like them or they're doing something nice for you.
• 1:56:16
  Speaker 7: So that woman you're talking about is Korean?
• 1:56:20
  Speaker 4: Her parents, Oh yeah, yeah, she was half Korean. I
• 1:56:25
  Speaker 4: think now.
• 1:56:28
  Speaker 7: Now they're both they're both Korean.
• 1:56:30
  Speaker 8: And she came out, you know, as a as a
• 1:56:35
  Speaker 8: young person hating herself, hating that she was Korean, and
• 1:56:41
  Speaker 8: she married a white man. Can you imagine that? And
• 1:56:46
  Speaker 8: so she was talking about her son being half white
• 1:56:49
  Speaker 8: and half Korean and how hard it is. But no,
• 1:56:52
  Speaker 8: she wants to get rid of Thanksgiving because how dare
• 1:56:56
  Speaker 8: us celebrate the colonization?
• 1:57:02
  Speaker 4: Yeah? How funny? All right, Bill, any last thing before
• 1:57:05
  Speaker 4: we start wrapping it up.
• 1:57:07
  Speaker 1: Oh, I don't think so.
• 1:57:10
  Speaker 4: I don't think we're going to get invited to any
• 1:57:13
  Speaker 4: of these people's Thanksgiving dinner. I don't think that's happening.
• 1:57:18
  Speaker 4: And we certainly won't be allowed to drink. You know,
• 1:57:20
  Speaker 4: this goes a lot with what you were saying, Bill
• 1:57:23
  Speaker 4: before you hung up on us. A lot of these
• 1:57:26
  Speaker 4: people were never taught to think good about themselves. They
• 1:57:31
  Speaker 4: were always carrying around these signs and plucards. I got
• 1:57:35
  Speaker 4: this and I am this way. And because they never
• 1:57:39
  Speaker 4: had anybody as a good role model, they never developed
• 1:57:44
  Speaker 4: their own personal pride in themselves. And just like you said,
• 1:57:49
  Speaker 4: they lived their whole life like that, miserable and now,
• 1:57:54
  Speaker 4: unfortunately for us, they're politicians. But you know, I say
• 1:57:58
  Speaker 4: it very seriously, should fire everybody Senate, Congress, House lawyers
• 1:58:07
  Speaker 4: that are judges and start over with real people, and
• 1:58:13
  Speaker 4: I think you'd see a lot of things get better.
• 1:58:16
  Speaker 4: We need real people, you.
• 1:58:19
  Speaker 7: Know what they say.
• 1:58:20
  Speaker 8: They they talk about this guy that's running for governor
• 1:58:24
  Speaker 8: of Colorado.
• 1:58:26
  Speaker 7: He looks like he's got a really good chance. And
• 1:58:28
  Speaker 7: what the talking head Liberals.
• 1:58:32
  Speaker 8: Well even Republicans, they'll come out and say, uh, this,
• 1:58:35
  Speaker 8: this man doesn't have any experience. He's he's never been
• 1:58:42
  Speaker 8: in office. Well that's what the Framers.
• 1:58:44
  Speaker 7: Had in mind.
• 1:58:45
  Speaker 8: You know, come to d C, serve, do your time,
• 1:58:52
  Speaker 8: and then go back to your farms and you know,
• 1:58:55
  Speaker 8: do your thing.
• 1:58:56
  Speaker 7: Now.
• 1:58:57
  Speaker 8: Now they won't people that had been in office, well,
• 1:59:02
  Speaker 8: like was it who was it? Lindsay Graham had been
• 1:59:06
  Speaker 8: in there so long that the person who served that
• 1:59:12
  Speaker 8: seat before him was.
• 1:59:16
  Speaker 7: Thurman. That was Ago.
• 1:59:20
  Speaker 4: Well look at Nancy Pelosi and those people. Pelosi's been
• 1:59:25
  Speaker 4: in there since they developed Dirk, and she's made a
• 1:59:30
  Speaker 4: fortune over doing dishonest things that put Martha Stewart in prison. Right,
• 1:59:37
  Speaker 4: but they're all getting away with it. And what I've
• 1:59:39
  Speaker 4: noticed is nobody, nobody's held accountable except us average people.
• 1:59:44
  Speaker 4: If you and me, jaywalk, we're probably be in prison.
• 1:59:49
  Speaker 8: I think Nancy Pelosi learned how to drive in the
• 1:59:52
  Speaker 8: Fred Flintstone car.
• 1:59:56
  Speaker 4: All right, guys, Well we're just about it at that
• 1:59:58
  Speaker 4: time of the night. One last thing, Susie or Bill anything?
• 2:00:02
  Speaker 7: Nope, nope, no fun show.
• 2:00:06
  Speaker 4: Well, I am so grateful for Bill and Susie being
• 2:00:08
  Speaker 4: here and Bill and I really appreciate you Susie as
• 2:00:13
  Speaker 4: our host and producer. You did a really good job.
• 2:00:18
  Speaker 4: Thank you, and we could not do this without you.
• 2:00:22
  Speaker 4: You've got to be one of the most passionate persons
• 2:00:27
  Speaker 4: doing this that I've ever seen. And I'm so grateful
• 2:00:30
  Speaker 4: you're on our team. And ladies and gentlemen, thank you
• 2:00:34
  Speaker 4: for hanging in there with us. Bill and Suzzy are
• 2:00:39
  Speaker 4: just wonderful. And if it wasn't not for them, the
• 2:00:42
  Speaker 4: show would not be what it is. Of course, Bill
• 2:00:44
  Speaker 4: and I are starving to death waiting on care packages
• 2:00:49
  Speaker 4: from Susy, but you know we'll get over it. I've
• 2:00:51
  Speaker 4: lost at least ten pounds, so we want to thank you,
• 2:00:56
  Speaker 4: and may God bless you all health and happiness and
• 2:01:03
  Speaker 4: keep your lives peaceful, free and safe. And it is
• 2:01:09
  Speaker 4: that time, and that lady ain't gonna like it. For
• 2:01:12
  Speaker 4: good Scotch, good cigars, and good night, good night, all.
• 2:01:20
  Speaker 7: Good night everyone, God bless.
• 2:01:25
  Speaker 17: Seems the love I've known has always been the most
• 2:01:28
  Speaker 17: destructive kind. Guess that's why now I feel so old
• 2:01:36
  Speaker 17: before my time. Yesterday, when I was young, the taste
• 2:01:45
  Speaker 17: of life was sweet as rain upon my tongue. I
• 2:01:50
  Speaker 17: teased dead life as if it were a foolish game,
• 2:01:55
  Speaker 17: the way that even breathes may tease a candle. For
• 2:02:01
  Speaker 17: the thousand dreams I dreamed, the splendid things I planned,
• 2:02:06
  Speaker 17: I'd always built to last on weekend, shifting sand I
• 2:02:12
  Speaker 17: lived by night.
• 2:02:14
  Speaker 1: And shunned the naked light of day.
• 2:02:17
  Speaker 17: And only now I see how the years ran away.
• 2:02:23
  Speaker 15: Yesterday when I was young, So many happy songs
• 2:02:30
  Speaker 17: We're waiting to be sung, so many wild Pleasures to
• 2:02:36
  Speaker 17: lay and start f