Latest / Dave Kroupa (DOC)'s show / Dr. Kroupa's Natural Health Hours 8-6-25 with Doc, Suzi, Bill and Producer Steve

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Dr. Kroupa's Natural Health Hours 8-6-25 with Doc, Suzi, Bill and Producer Steve · Dave Kroupa (DOC)'s show

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• 2:10
  Speaker 1: But then.
• 2:14
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  Speaker 3: I tore mine man on a jagged sky.
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  Speaker 5: I just dropped in to see what condition my condition
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  Speaker 5: was in.
• 2:30
  Speaker 3: Yeah, yeah, my condition, my condition.
• 2:44
  Speaker 4: Welcome everybody to doctor Cooper's Natural Health Hours. It is
• 2:48
  Speaker 4: August sixth, two thousand and twenty five, and we are
• 2:55
  Speaker 4: broadcasting somewhere in the Houston Cypress area, got windows. Bill's
• 3:01
  Speaker 4: somewhere between here and San Anton. Steve, our producer of
• 3:06
  Speaker 4: The Man Behind the Curtain, is somewhere in the Fredericksburg area,
• 3:10
  Speaker 4: and SUSY's out there in Harper's Valley, PTA, not too
• 3:13
  Speaker 4: far from him.
• 3:15
  Speaker 3: It is a good night.
• 3:17
  Speaker 4: It's a little bit of a rain out there, cool
• 3:19
  Speaker 4: things down the tiny bit. So far, the first week
• 3:22
  Speaker 4: of August has not been the dog days that we
• 3:26
  Speaker 4: usually get, so we'll take it all right. We got Susie,
• 3:31
  Speaker 4: we got Bill, we got me, and we've got our
• 3:33
  Speaker 4: producer Steve behind the curtain. All here tonight, Susie. If
• 3:37
  Speaker 4: you like to say hello, go ahead, good.
• 3:40
  Speaker 6: Anything, every one, Thanks for joining.
• 3:42
  Speaker 3: Us, Bill, folks.
• 3:46
  Speaker 4: All right, well we are here and Steve as always,
• 3:51
  Speaker 4: if you have anything at any time and you'd like
• 3:53
  Speaker 4: to jump in, you're welcome, no problem. All right, before
• 4:00
  Speaker 4: we jump in. We're doing a talk tonight on my
• 4:04
  Speaker 4: end about your immune system. And I got to think,
• 4:09
  Speaker 4: and everybody says immune system, but do we really talk
• 4:15
  Speaker 4: about what it is? Do A lot of people know
• 4:17
  Speaker 4: who works together as the immune system alliance, the team.
• 4:22
  Speaker 3: So I thought we'd touch on that.
• 4:23
  Speaker 4: And then the nutrients needed to make it function at
• 4:26
  Speaker 4: its best.
• 4:27
  Speaker 3: But I had one little thing I wanted to touch on.
• 4:30
  Speaker 4: As many of you know, I have a patient in
• 4:33
  Speaker 4: the family that had a ponting stroke back in December, and.
• 4:41
  Speaker 3: They have adapted pretty well.
• 4:46
  Speaker 4: The left side because the ponds on the right side
• 4:49
  Speaker 4: had the stroke and that's where the brain connects to
• 4:54
  Speaker 4: this final cord and they cross over there. So if
• 4:58
  Speaker 4: you have a problem on the right side, it ends
• 5:00
  Speaker 4: up on the left and they have numbness and tingling
• 5:03
  Speaker 4: from head to toe right down the middle of the
• 5:07
  Speaker 4: body on the left side and kind of a loss
• 5:11
  Speaker 4: of function with the left hand and the left foot
• 5:14
  Speaker 4: where the gate. The walking is not quite right and
• 5:18
  Speaker 4: using that left hand is a little bit of a
• 5:21
  Speaker 4: challenge at times. So one of the things they can't
• 5:24
  Speaker 4: do is much in the way of driving, maybe a
• 5:30
  Speaker 4: real sharp distance, I don't know, if traffic was bad,
• 5:34
  Speaker 4: and they need control with the left hand and coordinate.
• 5:39
  Speaker 4: You know, all hand use be pretty tough, pretty scary,
• 5:44
  Speaker 4: not safe. So their employer, just recently after these few years,
• 5:52
  Speaker 4: had decided they want their people to come back to
• 5:55
  Speaker 4: an office. And the problem with that for this patient
• 6:00
  Speaker 4: mine is one where they used to go to an
• 6:03
  Speaker 4: office was an hour and a half drive, and they
• 6:07
  Speaker 4: rented out their old offices and remodel them so they
• 6:11
  Speaker 4: don't exist no more. But they wanted this patient to know,
• 6:17
  Speaker 4: and so the patient had to tell them, Hey, I
• 6:19
  Speaker 4: had a stroke.
• 6:21
  Speaker 3: I can't do that kind of driving. And you would
• 6:25
  Speaker 3: think in.
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  Speaker 4: This modern era, it's the first time I ever seen
• 6:29
  Speaker 4: this kind of problem in twenty six twenty seven years
• 6:33
  Speaker 4: in the medical stuff. But you would think somebody would
• 6:38
  Speaker 4: be smart enough that calls theirself a supervisor or a
• 6:42
  Speaker 4: manager to say, you know what, this employee has been
• 6:47
  Speaker 4: starting early and working late anytime we need them, where
• 6:52
  Speaker 4: before they'd have been on the road, and now they've
• 6:56
  Speaker 4: had this stroke, they can't be on the road. So
• 6:59
  Speaker 4: when I don't, only would we force them to do
• 7:02
  Speaker 4: something they can't do, but.
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  Speaker 3: We would lose that extra time they've been giving us
• 7:09
  Speaker 3: and many times for free.
• 7:12
  Speaker 4: And I said, why can't somebody show enough decency and
• 7:18
  Speaker 4: intelligence as a leader to just say, you know what,
• 7:24
  Speaker 4: you go ahead and continue working from home. You're adapting
• 7:27
  Speaker 4: that left hand, trying to get the brain to reformulate
• 7:31
  Speaker 4: and reprogram that ponds area, and you're doing a.
• 7:35
  Speaker 3: Hell of a job. So we're gonna let it go.
• 7:39
  Speaker 4: But oh no, everybody's worried about covering their rear end.
• 7:45
  Speaker 3: And what are you going to say.
• 7:47
  Speaker 4: You got employees that are crying they want a stroke too.
• 7:50
  Speaker 4: Come on, I mean, how stupid can people be? So
• 7:55
  Speaker 4: they gave her the patient twenty five pages of crap
• 8:02
  Speaker 4: to fill out and had to have the doctor do
• 8:07
  Speaker 4: many parts, and then it had to be fixed, mailed
• 8:13
  Speaker 4: and notified that they received all this stuff so they
• 8:18
  Speaker 4: can maybe make a decision. And also as a doctor,
• 8:23
  Speaker 4: I wrote a letter. I've never seen anything this stupid.
• 8:29
  Speaker 4: They had the letter first, and they needed twenty five
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  Speaker 4: pages of paperwork.
• 8:37
  Speaker 3: Because they're afraid that other people.
• 8:39
  Speaker 4: Are going to cry. We want to ponting stroke too.
• 8:43
  Speaker 4: I don't think so anyway, susy WAYE think.
• 8:50
  Speaker 6: Well, I think that you know, isn't it isn't it
• 8:54
  Speaker 6: convenient when it's convenient today when they want to bow
• 9:02
  Speaker 6: down to.
• 9:04
  Speaker 1: Well?
• 9:05
  Speaker 6: What started this the COVID lockdown mess?
• 9:12
  Speaker 4: They were getting ready to work from home a few
• 9:15
  Speaker 4: days a week before the coronavirus CREP hit, and so
• 9:19
  Speaker 4: it just sped them up a tiny bit and they
• 9:22
  Speaker 4: went from I think they were going to work two
• 9:25
  Speaker 4: days at the office and three at home, and the
• 9:29
  Speaker 4: coronavirus made them go to full five on.
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  Speaker 3: But just downright stupid.
• 9:35
  Speaker 4: All somebody had to say was go ahead. This person,
• 9:41
  Speaker 4: even with the detriment to the left side, is still
• 9:46
  Speaker 4: one of their top producers that they can count on
• 9:50
  Speaker 4: every month, starts early and works late whenever needed.
• 9:54
  Speaker 6: And they know that they know full well, Oh what a.
• 9:58
  Speaker 3: Mess head doctor, mister Bill. What do you think?
• 10:06
  Speaker 1: Yeah? You know, part of part of me understands that
• 10:11
  Speaker 1: that they need to be very clear that somebody is
• 10:14
  Speaker 1: not pulling a scam on them. But I think, I
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  Speaker 1: think so much of that kind of activity is generated
• 10:19
  Speaker 1: by corporate attorneys and insurance people, and the people are
• 10:25
  Speaker 1: so afraid of getting stewed for whatever reason, that they
• 10:32
  Speaker 1: generate all this paperwork. It's kind of been amusing me
• 10:35
  Speaker 1: over the past several years when we were being sold
• 10:40
  Speaker 1: on computers and all this about how it was going
• 10:42
  Speaker 1: to eliminate so much paper usage and this is good
• 10:46
  Speaker 1: for the environment. You know. I went into a store
• 10:48
  Speaker 1: the other day buy some some some stuff and this
• 10:54
  Speaker 1: lady said, you want to receipt. I said, yeah, well
• 10:57
  Speaker 1: it came out on that for wide paper. Their pas.
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  Speaker 1: The thing was almost three feet long, almost three feet long.
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  Speaker 1: I got this long strand of paper. So this really
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  Speaker 1: has made a difference. People get so caught up in
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  Speaker 1: excuses for doing stuff. Why not just get on with it.
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  Speaker 4: Yeah, I agree, And to me, the only chance of
• 11:22
  Speaker 4: a lawsuit in this case would be if that patient
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  Speaker 4: had an accident trying to drive to work after they
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  Speaker 4: know that she had a ponteen's stroke.
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  Speaker 1: Oh yeah, dog, you never do, you know? Any lawyers.
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  Speaker 1: They will sue for anything that they can make money
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  Speaker 1: off of.
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  Speaker 4: Well, this would be an easy one. The sad thing
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  Speaker 4: is the patient could end up dead. Very scary. And
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  Speaker 4: like I said, the old office they had was an
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  Speaker 4: hour and a half from where they live. And so
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  Speaker 4: I told them, this is the stupidest thing I've ever
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  Speaker 4: heard of. And if I was you and they forced
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  Speaker 4: you to go to work because they're afraid everybody's gonna
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  Speaker 4: want a ponting stroke like you, i'd get a lawyer.
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  Speaker 3: And I'm not. I am not.
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  Speaker 4: Pro lawyers lawsuit stuff, but sometimes it will serve a purpose.
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  Speaker 4: All Right, let's jump into our stuff for the night,
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  Speaker 4: and that is the immune system and the alliance.
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  Speaker 3: And first off, let's just talk about.
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  Speaker 4: What the immune system alliance is. You've got a whole
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  Speaker 4: lot of things going on there, and we'll talk a
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  Speaker 4: little bit about what each one of them does. First off,
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  Speaker 4: you've got tonsils, You've got the liver, you've got the thymus, glan,
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  Speaker 4: you've got the spleen, the emphatic system, bone marrow, your skin,
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  Speaker 4: your gut, flora in your stomach and your stomach, and then.
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  Speaker 3: You got music. It's membranes.
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  Speaker 4: All of them work as a team, and without one
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  Speaker 4: of them functioning right, the immune system can fall down
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  Speaker 4: and you can be in a lot of trouble.
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  Speaker 3: So let's go through them a little bit.
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  Speaker 4: The tonsils, many people have had them out when we
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  Speaker 4: were kids.
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  Speaker 3: If you were a kid, that qualified you to get
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  Speaker 3: your tonsils out. It didn't have to have a problem.
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  Speaker 4: And it's really sad because they were doing their job.
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  Speaker 4: But what the tonsils do is they collect or I
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  Speaker 4: shouldn't say they collect.
• 13:50
  Speaker 3: But they deal with infection.
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  Speaker 4: In the throat and they have a group of limp
• 13:59
  Speaker 4: tissue that's in the back of the throat that traps
• 14:02
  Speaker 4: the elements of infection or inflammation and try to get
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  Speaker 4: rid of it. And very important that the tonsils are there.
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  Speaker 4: They're pretty much another lymph node, only a big one
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  Speaker 4: right there in the back.
• 14:17
  Speaker 3: Of your throat. And then you've got the liver.
• 14:21
  Speaker 4: It's responsible for white blood cells which fight infection. We
• 14:27
  Speaker 4: call them leucocytes. They can't make anything simple. They got
• 14:31
  Speaker 4: to have more than one name for it. And they
• 14:34
  Speaker 4: remove the toxins and abnormal particulates from the blood as
• 14:40
  Speaker 4: the liver filters all the blood. Then you got the
• 14:45
  Speaker 4: thymus gland and that's where tea cells come from. And
• 14:50
  Speaker 4: it's an endicon grand gland, so that it produces new
• 14:54
  Speaker 4: white blood cells called T lymphocytes, which fight the bad guys,
• 15:00
  Speaker 4: and tea stands for dimus of course, and they attack
• 15:04
  Speaker 4: all the antigens, those foreign substances that should not be
• 15:08
  Speaker 4: in our body.
• 15:11
  Speaker 3: Then you got the spleen.
• 15:13
  Speaker 4: Spleen's really important, but they take it out an awful
• 15:15
  Speaker 4: lot anytime somebody has been injured, and that's a bad thing,
• 15:19
  Speaker 4: I think. But it filters out abnormal cells from the
• 15:23
  Speaker 4: blood and it's also involved in making recycling blood cells
• 15:28
  Speaker 4: red blood cells.
• 15:29
  Speaker 3: Then you got the lymph nodes. They're everywhere. They're like a.
• 15:33
  Speaker 4: Tonsil around the block, and they filter abnormal entities from
• 15:39
  Speaker 4: the lymph fluid, which is fluid working its way back
• 15:42
  Speaker 4: to the venus system to get back to the heart
• 15:45
  Speaker 4: and the lymph fluid, and it produces the antibodies to
• 15:52
  Speaker 4: eliminate bacteria and viruses and anybody else that we don't
• 15:56
  Speaker 4: want to hang it around. Then you got the bone
• 16:00
  Speaker 4: here again very important with the red blood cells. Uh,
• 16:05
  Speaker 4: it has the creation of all immune related cells. Start
• 16:10
  Speaker 4: out in bone barrow. So if the bone marrow is
• 16:14
  Speaker 4: not healthy, the entire immune system is going to be
• 16:17
  Speaker 4: in trouble. And that's where we release into circulation for
• 16:24
  Speaker 4: further developed by organs such as the thymus clan. So
• 16:29
  Speaker 4: we make some of those cells in the bone marrow
• 16:32
  Speaker 4: and send them out to other organs like the thymus glan,
• 16:36
  Speaker 4: so it can make T cells. And then your mucous membrane.
• 16:39
  Speaker 4: This is really important. It's everywhere. It's pretty much your
• 16:44
  Speaker 4: inside skin. You got outside skin, you got inside skin,
• 16:49
  Speaker 4: and it covers respiratory, digestive, genital, urinary track.
• 16:58
  Speaker 3: It deals with immunal gloss.
• 17:00
  Speaker 4: A type of antibody to break down such organisms that
• 17:03
  Speaker 4: are out there floating around that we don't want. It
• 17:07
  Speaker 4: prevents organisms such as the allergens from entering through the barrier.
• 17:13
  Speaker 4: So it's a it's a protection barrier to keep stuff
• 17:18
  Speaker 4: out of your body to like your skin and the
• 17:21
  Speaker 4: interlayer and then you got the skin. It provides a
• 17:25
  Speaker 4: barrier that kind of makes us waterproof. You notice when
• 17:28
  Speaker 4: it rains on you or you swim, you don't start filling.
• 17:32
  Speaker 3: Up with water.
• 17:33
  Speaker 4: And it provides that prevention of the organisms and the
• 17:38
  Speaker 4: allergens from entering the body. So the skin and the
• 17:41
  Speaker 4: mucous membranes are kind of like two sides of that
• 17:45
  Speaker 4: same coin, protecting us. And then finally we got the
• 17:49
  Speaker 4: intestinal flora. Stomach acid, good gi bacteria. Uh, stomach acid.
• 17:56
  Speaker 4: Make sure it kills bad guys. Make sure you have
• 17:59
  Speaker 4: an acid to break down the minerals. Pretty important. It
• 18:05
  Speaker 4: established as a living colony of things in the intestines,
• 18:12
  Speaker 4: and the stomach kills many ingested parasites of bacteria.
• 18:16
  Speaker 3: Right off the bat. All right, So now what do
• 18:21
  Speaker 3: we need for all that.
• 18:23
  Speaker 4: Well, the tonsils are a big customer for natural vitamin C,
• 18:30
  Speaker 4: natural vitamin A. And I say that because everybody's selling
• 18:35
  Speaker 4: junk vitamins right now and we'll talk about that later,
• 18:38
  Speaker 4: and they're all using synthetic fractionated junk. And it needs calcium.
• 18:43
  Speaker 4: So the tonsils need Vitamin C, vitamin A, calcium, all natural.
• 18:49
  Speaker 4: The liver very important that it gets all the B vitamins.
• 18:53
  Speaker 4: It also needs vitamin C and vitamin K. It needs
• 18:58
  Speaker 4: the essential fatty acids, you know, the Mega three's that
• 19:02
  Speaker 4: kind of thing. And it needs wheat germ, oil and
• 19:06
  Speaker 4: wheat germ very important for the liver. Now the diamus
• 19:12
  Speaker 4: again producing T cells to fight the bag eyes needs
• 19:16
  Speaker 4: vitamin A, vitamin C, copper and zinc which are a
• 19:21
  Speaker 4: big part of vitamin C. And then you got the spleen,
• 19:26
  Speaker 4: very important that it has chlorophyll, the fat soluble iron
• 19:32
  Speaker 4: P twelve, folic acid which is a B vitamin, and
• 19:36
  Speaker 4: vitamin K. And then now our lip are lymphatic structure.
• 19:41
  Speaker 4: And again you'll see vitamin C popping up a lot
• 19:44
  Speaker 4: because it's kind of a natural antibiotic, antiviral everything. So
• 19:50
  Speaker 4: lymphatics need vitamin C, they need omega three fatty acids,
• 19:56
  Speaker 4: and flax seed oil is one of the places that
• 20:00
  Speaker 4: is good there. Otherwise we don't use them much. Fish
• 20:02
  Speaker 4: oils and cod liver oil. And then the bone marrow
• 20:07
  Speaker 4: where all the cells are created, you need folic acid,
• 20:12
  Speaker 4: vitamin C again, and the amino acids which become proteins
• 20:19
  Speaker 4: very important. We have essential amino acids and the body
• 20:23
  Speaker 4: can make the ones that it needs with their some
• 20:26
  Speaker 4: that we we can't make that we have to eat.
• 20:29
  Speaker 3: And then you got the skin, Vitamin A and E
• 20:32
  Speaker 3: big time. CE salt.
• 20:36
  Speaker 4: Makes me want to margarita right now. Amino Acids again,
• 20:40
  Speaker 4: essential fatty acids and zinc very important in the fighting
• 20:46
  Speaker 4: things of antigen type. And then the gut flora very important.
• 20:52
  Speaker 4: That we've got acidophylus bacteria, that we've got bifhitous bacteria,
• 20:59
  Speaker 4: that we've got sour milk, yogurt, kiefer and other fermented foods,
• 21:06
  Speaker 4: keeping that healthy. That's why all of my pickle is important,
• 21:11
  Speaker 4: and raw milk is important. And then the stomach needs
• 21:14
  Speaker 4: B one and zinc, and that's pretty important. B one
• 21:19
  Speaker 4: has got to do a lot of nerve conduction and
• 21:22
  Speaker 4: the mucous membranes. Here we go again, Vitamin A, C, E, calcium,
• 21:28
  Speaker 4: and essential fatty acids. So now if you eat a
• 21:31
  Speaker 4: pretty good balanced diet and you pay attention to natural
• 21:37
  Speaker 4: versus synthetic, confractionated.
• 21:39
  Speaker 3: Not good stuff, you have raw milk and organic.
• 21:44
  Speaker 4: Eggs and meat that isn't injected with all the hormones
• 21:50
  Speaker 4: and antibiotics and all that stuff, then you're going to
• 21:53
  Speaker 4: keep a strong immune system. But what we have today
• 21:57
  Speaker 4: for a lot of people is their immunes has been
• 22:00
  Speaker 4: beat up and they don't know what to do. And
• 22:02
  Speaker 4: then they look at Facebook and see a million natural
• 22:06
  Speaker 4: vitamins that say it'll make your walk on water, and
• 22:09
  Speaker 4: they want to go by them and they can't understand
• 22:11
  Speaker 4: why they're still sick.
• 22:13
  Speaker 6: SUSI H well, you know, I truly believe, you know,
• 22:20
  Speaker 6: after all these many years that quite a few of
• 22:24
  Speaker 6: my problems have been from not having the the tonsils,
• 22:30
  Speaker 6: and I think I have to compensate for that. You know,
• 22:33
  Speaker 6: it's a shame that it's six years old. They don't
• 22:35
  Speaker 6: have to get your consent, but you know, I and
• 22:42
  Speaker 6: you have said, you know, some of these glands, can
• 22:46
  Speaker 6: we grow themselves? You know, I haven't examined my throat
• 22:52
  Speaker 6: to see if there's any chance of tonsils. But anyways, yeah,
• 23:02
  Speaker 6: the the thing about the fermented foods and the especially
• 23:08
  Speaker 6: the all of my pickle products, I've been out, you know,
• 23:15
  Speaker 6: and I just got an order placed yesterday and I
• 23:19
  Speaker 6: did all brines and it was so funny doc I
• 23:23
  Speaker 6: had chosen to do. You know, it's it's like it's
• 23:28
  Speaker 6: like build a box. A lot of websites do that,
• 23:32
  Speaker 6: whether it's you know, the heirloom chicken that I used
• 23:36
  Speaker 6: to get until I found the place in Ingram, and
• 23:40
  Speaker 6: then you know, the build a box at all of
• 23:43
  Speaker 6: my pickle and it was so funny. I sat there
• 23:47
  Speaker 6: and I clicked too for the turmeric black pepper, and
• 23:54
  Speaker 6: then I'm going, well, I want this. I forget how
• 23:58
  Speaker 6: to pronounce that chili. I want one of those. I
• 24:01
  Speaker 6: know I want one of those. No, I think I
• 24:03
  Speaker 6: want two. And then I went up to the beach
• 24:08
  Speaker 6: Strawberry something or other and I kept looking over there
• 24:11
  Speaker 6: at tumeric and I went over there and I clicked three,
• 24:14
  Speaker 6: and I'm looking down in the bottom right hand corner
• 24:17
  Speaker 6: and it says it says, you know, two more, and
• 24:21
  Speaker 6: I'm like, well, I don't want anything else. And I
• 24:25
  Speaker 6: think that I did five of the turmeric black pepper.
• 24:30
  Speaker 6: I kid you not. And I can tell the difference.
• 24:35
  Speaker 6: Of course, I think we're at seven years on the
• 24:40
  Speaker 6: raw milk. Do they have a probably not? At Calico Corners,
• 24:49
  Speaker 6: do they have a raw buttermilk?
• 24:54
  Speaker 4: I think they do because they have kiefer, they have
• 24:59
  Speaker 4: maybe kimchi, and I think they've got creams, so they
• 25:04
  Speaker 4: probably do have buttermilk.
• 25:06
  Speaker 6: So you know, I tried to again tonight to design
• 25:11
  Speaker 6: our recipe around what you're talking about. And but the difference,
• 25:19
  Speaker 6: I think I've ran out of the all of my
• 25:22
  Speaker 6: pickled Brian, maybe about a month ago. And when you do,
• 25:28
  Speaker 6: you can tell the difference that you know, I told
• 25:31
  Speaker 6: you that I had that that little tiny I told
• 25:35
  Speaker 6: you that I had been having heartburn for like three
• 25:39
  Speaker 6: three or four days in a row, and I was
• 25:41
  Speaker 6: chewing the Papaia tablets and that was helping. But I
• 25:45
  Speaker 6: knew that that was just a mandate. And so this
• 25:51
  Speaker 6: unintended experiment of being without my brine, my firmament, and
• 26:02
  Speaker 6: then how I felt before was night and day. And
• 26:07
  Speaker 6: you know, we don't get a commission from them. They
• 26:10
  Speaker 6: won't even advertise with us. You know, I think it's
• 26:14
  Speaker 6: a fairly small business. I know they handpack everything. I've
• 26:19
  Speaker 6: watched their videos on Facebook and so I don't blame
• 26:23
  Speaker 6: them for that. But the difference in your body functions
• 26:31
  Speaker 6: with it and without it is night and day. So
• 26:34
  Speaker 6: I will. I even opted to pay for shipping this time,
• 26:38
  Speaker 6: which was five bucks. But yeah, I'm ready for it
• 26:43
  Speaker 6: to come good.
• 26:45
  Speaker 4: Yeah, And for anybody listening, heartburn means you don't have
• 26:51
  Speaker 4: enough stomach acid and your food is rotting. And if
• 26:57
  Speaker 4: you can't picture that in your mind, think about putting
• 27:00
  Speaker 4: your food on a Houston.
• 27:02
  Speaker 3: Sidewalk and in the summer, and that's what it does.
• 27:07
  Speaker 3: So yeah, everybody.
• 27:10
  Speaker 4: Is always wondered, how long do I need to do
• 27:12
  Speaker 4: things well? In the old days, because they didn't have
• 27:16
  Speaker 4: refrigeration and they didn't have all the luxuries that we
• 27:20
  Speaker 4: have today. They probably fermented, which I assumed Grandma was
• 27:25
  Speaker 4: canning fermenting a lot, and they had root sellers because
• 27:29
  Speaker 4: I watched Beverly Hillbillies.
• 27:30
  Speaker 3: And I know Granny had one. And this is stuff
• 27:35
  Speaker 3: that people ate, and to survive the winter, you had
• 27:39
  Speaker 3: to stock up when the weather was nice, so you
• 27:44
  Speaker 3: had to do all these things. But you ate these
• 27:46
  Speaker 3: things and drink these things.
• 27:48
  Speaker 4: On a regular basis, and that's how the body survived.
• 27:52
  Speaker 4: And today they would like you to believe you need
• 27:56
  Speaker 4: a thumbs or anexium or a prilo sec when you
• 28:00
  Speaker 4: have stomach issues. And anybody having stomach issues today is
• 28:06
  Speaker 4: suffering from many years of bad things in our food
• 28:12
  Speaker 4: and not the proper stuff we needed for our digestion.
• 28:15
  Speaker 4: So that's why things like all of my pickle Bill
• 28:19
  Speaker 4: and I have talked about that GI stability with a
• 28:22
  Speaker 4: standard process. It is a wonderful product for people who
• 28:27
  Speaker 4: have had those kind of problems.
• 28:28
  Speaker 3: So Yeah, very good, Bill.
• 28:33
  Speaker 1: Yeah, you've measured something that I have been thinking about
• 28:38
  Speaker 1: on and off for a bit, and that's buying organic
• 28:45
  Speaker 1: meat and organic produce. That's that's kind of a gray area.
• 28:51
  Speaker 1: The difficulty I have with that is, I mean, you
• 28:54
  Speaker 1: talked about some time ago about vegetables that need to
• 28:57
  Speaker 1: come from good soil, and that soil isn't full of
• 29:02
  Speaker 1: fertilizers and all, what do we how do we know?
• 29:06
  Speaker 1: How do we know where this stuff comes from? They
• 29:08
  Speaker 1: call it organic, they talk about that it's you know,
• 29:12
  Speaker 1: it meets whatever government requirements for that that classification. But
• 29:19
  Speaker 1: when it comes right down to it, you know, I
• 29:21
  Speaker 1: don't know how long it takes for a lot of
• 29:23
  Speaker 1: these additives to the soil to lead out, probably years
• 29:29
  Speaker 1: because they've been putting them in the ground for years.
• 29:32
  Speaker 1: But how do we how do we know that this
• 29:34
  Speaker 1: stuff is really what it claims to be?
• 29:37
  Speaker 7: Well?
• 29:37
  Speaker 4: Yeah, and my question, it's very important that you find
• 29:42
  Speaker 4: yourself a meat place, butcher, a rancher that does it
• 29:51
  Speaker 4: all natural and assures you that they're not putting the
• 29:55
  Speaker 4: antibiotics and all the chemicals, and that they're not putting
• 29:59
  Speaker 4: round up in the the soil and spraying the crops,
• 30:03
  Speaker 4: because that's what you got to look for. Because doctor
• 30:06
  Speaker 4: Lee said, our ancestors ate meat. It was lightly cooked,
• 30:12
  Speaker 4: which preserved the integrity of the proteins. It was raised
• 30:18
  Speaker 4: in the wild, free range, and it was on soil, water,
• 30:23
  Speaker 4: and land that was unpolluted with toxic stuff. You know,
• 30:28
  Speaker 4: the American Indians were here for a long time and
• 30:32
  Speaker 4: this country was pristine.
• 30:34
  Speaker 3: You could have put it up for.
• 30:35
  Speaker 4: Inspection, and we came along and a lot of people
• 30:40
  Speaker 4: did not take care of the land. So it's very
• 30:44
  Speaker 4: important find your guy that is a rancher that doesn't
• 30:50
  Speaker 4: put stuff in uncured food that you buy like a ham.
• 30:56
  Speaker 3: Meat that is free range. And a lot of times
• 31:00
  Speaker 3: today there's a lot of companies telling you about eggs
• 31:03
  Speaker 3: and chickens and what they're calling organic is not really organic.
• 31:09
  Speaker 3: You want free range. Some of the places have gotten
• 31:12
  Speaker 3: pretty smart.
• 31:13
  Speaker 4: They've got the chickens in like a giant house, but
• 31:17
  Speaker 4: it has wheels and so they roll it around and
• 31:22
  Speaker 4: give them exposure to good soil and nutrients.
• 31:25
  Speaker 3: And things to eat so they're not stuck in the
• 31:28
  Speaker 3: same spot.
• 31:29
  Speaker 4: And that's pretty cool. But yeah, I bil that that's
• 31:32
  Speaker 4: a big thing. You want, you want free range and
• 31:35
  Speaker 4: you want to have meat in your diet. The vegetarians
• 31:40
  Speaker 4: and the vegans don't think so, but they've looked and
• 31:44
  Speaker 4: they lived the sharpest. And the people that live the
• 31:48
  Speaker 4: longest are in those Caucasus mountains I think it's called
• 31:50
  Speaker 4: in the Soviet Union and also Ecuador, and they have
• 31:58
  Speaker 4: the longest life of anywhere in the world. And they
• 32:01
  Speaker 4: eat a lot of meat, whole milk, fatty pork, they
• 32:09
  Speaker 4: eat all the good stuff natural as it was intended.
• 32:13
  Speaker 4: And the sharpest lifespan are the people in I forget.
• 32:18
  Speaker 4: I think it's somewhere in southern India that are vegan.
• 32:22
  Speaker 4: And so I mean, if you want to be vegan
• 32:24
  Speaker 4: or vegetarian, that's fine, but you're not going to be
• 32:27
  Speaker 4: the healthiest.
• 32:28
  Speaker 3: So anything else. Guys.
• 32:34
  Speaker 4: All right, well we're going to go to break, Ladies
• 32:36
  Speaker 4: and gentlemen. This is Doctor Crooper's Natural Health Hours. We're
• 32:39
  Speaker 4: talking about the immune system alliance, what makes up your
• 32:43
  Speaker 4: immune system, what kind of nutrians it needed? And as
• 32:46
  Speaker 4: always on this show, we have nothing but good music.
• 32:52
  Speaker 4: I know you didn't laugh, good jokes and every once
• 32:56
  Speaker 4: in a while.
• 32:57
  Speaker 3: Being the nice kind of guy I am, have relationship advice.
• 33:03
  Speaker 3: Oh no, the thing we do?
• 33:06
  Speaker 6: What?
• 33:08
  Speaker 3: All right?
• 33:09
  Speaker 4: So, ladies and gentlemen, this is doctor Cooper's Natural Health Ours. Uh,
• 33:13
  Speaker 4: please listen to our sponsors. It is August six and
• 33:17
  Speaker 4: the lightly raining outside the radio station here, which is nice.
• 33:23
  Speaker 4: It's cool down. It's only eighty three degrees. Of course
• 33:26
  Speaker 4: the humidity is two hundred and six. But nothing to
• 33:30
  Speaker 4: worry about anyway. We will be right back, Susie, Bill, Steve,
• 33:35
  Speaker 4: our producer, and myself.
• 33:44
  Speaker 2: Worry about where your next meal will come from if
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• 35:05
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• 35:26
  Speaker 3: Just got home from the hill and.
• 35:27
  Speaker 4: The lord lock the front door, or got two sat down,
• 35:32
  Speaker 4: press on the fortune imagination send said, heard a soon, I'm.
• 35:38
  Speaker 8: Singing doo dudu looking out my back door.
• 35:44
  Speaker 3: It's time doing coffee.
• 35:46
  Speaker 4: Is statue wearing high fields, look get all happy.
• 35:50
  Speaker 3: Creatures dances on and on. You guys saw the troll
• 35:56
  Speaker 3: listening to buck owens doo.
• 35:58
  Speaker 8: Du Look at our my back, Ammer and elements come
• 36:05
  Speaker 8: in the van.
• 36:07
  Speaker 3: Won't take a ride on the fadeo want of us Amaricians.
• 36:14
  Speaker 8: Divided by magician good dude, look at my back?
• 36:39
  Speaker 3: All right, we are back.
• 36:40
  Speaker 4: Welcome back to doctor Cooper's Natural Health Hours. We've got
• 36:44
  Speaker 4: Susie Bille myself and producer Steve.
• 36:46
  Speaker 3: Behind the curtain all here tonight.
• 36:49
  Speaker 4: Pretty cool thing and we're just now discussing and maybe
• 36:55
  Speaker 4: we've wrapped it up.
• 36:56
  Speaker 3: I'm not sure.
• 36:57
  Speaker 4: Uh, the immune alliance, every thing that has to make
• 37:01
  Speaker 4: up your immune system, and I'll just touch on it
• 37:05
  Speaker 4: again briefly and then we will go on. But you've
• 37:10
  Speaker 4: got tonsils, liver, dimus, plain bone, marrow, skin, gut, flora, stomach,
• 37:18
  Speaker 4: mucous membranes, emphatics, all this stuff very important. And we
• 37:23
  Speaker 4: covered the nutrients, and then Bill brought up a really
• 37:26
  Speaker 4: really good point is how do you know, especially when
• 37:30
  Speaker 4: it comes to meat and even a lot of things.
• 37:33
  Speaker 4: A lot of things that say organic are full of
• 37:36
  Speaker 4: terrible stuff. And I wanted to touch on that for
• 37:39
  Speaker 4: just a second. On Facebook, where we post the show,
• 37:46
  Speaker 4: I have seen trends like for a while it was
• 37:49
  Speaker 4: doggy food and all of it made your dog walk
• 37:53
  Speaker 4: on clouds. And right now they're pushing a lot of
• 37:57
  Speaker 4: natural they say, and minerals supplement material. Well, I look
• 38:03
  Speaker 4: at everyone when it pops up. I looked at two
• 38:07
  Speaker 4: today and if you read the bottle and you don't
• 38:10
  Speaker 4: do this for a living, or study that stuff or
• 38:13
  Speaker 4: know anything about it, you'd be behind their stuff. But
• 38:17
  Speaker 4: every single one, our audience, I'm speaking to the choir,
• 38:22
  Speaker 4: our audience already knows. When you see vitamin C as
• 38:26
  Speaker 4: a scarbice acid. It's not when you see vitamin A
• 38:30
  Speaker 4: as retinol or some other thing. It's not when you
• 38:34
  Speaker 4: see vitamin E as it's a cofferoll or mix the cofferolls.
• 38:39
  Speaker 4: It's not when you see calcium bicarbonate. You know I
• 38:44
  Speaker 4: mean calcium carbonate.
• 38:47
  Speaker 3: You know it is not the best for you. It's
• 38:50
  Speaker 3: not synthetic affractionated, but it's not a good form. It's
• 38:54
  Speaker 3: basically chalk limestone.
• 38:57
  Speaker 4: So lately, I'm seeing this trend the last week or two,
• 39:02
  Speaker 4: and I must have seen fifteen or twenty companies pushing
• 39:06
  Speaker 4: their version of vitamin and minerals, and all of them
• 39:10
  Speaker 4: are natural. And it says things like, are you tired
• 39:14
  Speaker 4: of not getting what you paid for? This one's got everything.
• 39:19
  Speaker 3: We'll know it don't.
• 39:20
  Speaker 4: And there's a guy on TV, him and his wife,
• 39:24
  Speaker 4: I think he's in his nineties and she's in her eighties,
• 39:27
  Speaker 4: and they're pushing a vitamin and I looked it up
• 39:31
  Speaker 4: and it's full of synthetic vitamins. And the bad thing
• 39:34
  Speaker 4: is a lot of these vitamins and minerals have the
• 39:39
  Speaker 4: names of some really.
• 39:40
  Speaker 3: Good stuff mixed in there. And so what pops in
• 39:45
  Speaker 3: my head right away.
• 39:47
  Speaker 4: If you're in Susie's kitchen and she tells you I'm
• 39:52
  Speaker 4: making this wonderful meal, but you look over in the
• 39:56
  Speaker 4: cabinet and she's got synthetic fractionated farms of spices. But
• 40:04
  Speaker 4: she's also got a list of her on her recipe
• 40:08
  Speaker 4: that says all the right names of good stuff.
• 40:11
  Speaker 3: Do you trust that recipe anymore? I don't. I don't
• 40:15
  Speaker 3: think any of.
• 40:16
  Speaker 4: The vitamins and minerals are probably what they say, because
• 40:21
  Speaker 4: they already proved to me in the top five or
• 40:23
  Speaker 4: six that it's synthetic factionated, not natural, not real vitamin C, and.
• 40:29
  Speaker 3: That they're either they don't know are there lying, which
• 40:34
  Speaker 3: is even worse. So it's hard to say anyway.
• 40:39
  Speaker 1: Susie feating cats?
• 40:46
  Speaker 3: Did we lose them?
• 40:48
  Speaker 7: No?
• 40:50
  Speaker 6: And my little cursor thing is not acting right. That's
• 40:54
  Speaker 6: my story. I'm sticking to it. But you know, I
• 40:57
  Speaker 6: think it was when vitamins see real natural versus a
• 41:04
  Speaker 6: scorbic acid really began to be on the forefront, of course,
• 41:11
  Speaker 6: was during COVID and then prevention and even you know,
• 41:16
  Speaker 6: once you got sick with the year we flu, and
• 41:21
  Speaker 6: you know, I remember, and I could not maybe one
• 41:26
  Speaker 6: person I would. I had convinced that the vitamin't CE
• 41:35
  Speaker 6: supplementation that they were using was fractionated. Well what do
• 41:39
  Speaker 6: you mean by that? Was it was fractioned, It's fractured,
• 41:44
  Speaker 6: it's not whole. Well, okay, what do you mean. Well
• 41:49
  Speaker 6: I would have someone call me, you know, because of
• 41:52
  Speaker 6: you know, the show or whatever, a friend, and they
• 41:56
  Speaker 6: would say, well, you know, I'm concerned. I'm getting said,
• 42:00
  Speaker 6: I'm not feeling really great, and I'm like, okay, you
• 42:04
  Speaker 6: what are you taking right now? And they say, oh,
• 42:07
  Speaker 6: I'm taking vitamin C definitely. And I say, would you
• 42:12
  Speaker 6: go look at the back of your bottle and tell
• 42:14
  Speaker 6: me if it says a scorbic acid And they're like, yeah,
• 42:17
  Speaker 6: well I'm taking plenty, I'm taking like five thousand I
• 42:21
  Speaker 6: US or I see what micro whatever it's called. Anyways,
• 42:27
  Speaker 6: they come back and they go, how didn't you know that?
• 42:30
  Speaker 6: And I say, because all of it if you got
• 42:34
  Speaker 6: it at the grocery store g n C, the health
• 42:39
  Speaker 6: food store, it's all artificial. It's not well, you know, fractionated,
• 42:45
  Speaker 6: it's it's not whole food, it's not whole vitamin C.
• 42:50
  Speaker 6: So they could not understand. Now I don't remember, you know,
• 42:57
  Speaker 6: it went all through my family and it was quite
• 43:00
  Speaker 6: mild because of what we took. But between the contuplex
• 43:07
  Speaker 6: and I think imuplex and whatever else we were taking,
• 43:12
  Speaker 6: what were we taking like thirty or thirty five micrograms?
• 43:19
  Speaker 6: I don't even remember. It's been too long. But they
• 43:23
  Speaker 6: think because they're taking two thousand that it's better.
• 43:30
  Speaker 3: Yeah, and they don't understand.
• 43:32
  Speaker 4: The sickest people one have gut problems before the virus
• 43:37
  Speaker 4: comes around for the flu, and so their bodies already
• 43:41
  Speaker 4: in a.
• 43:41
  Speaker 3: Week in immune sate.
• 43:43
  Speaker 4: That's why we did this tonight, because if you get
• 43:46
  Speaker 4: sick and stay sick too long, you were in bad
• 43:49
  Speaker 4: shape and you had a sign up that said attack
• 43:52
  Speaker 4: here right, and then you don't get well as fast.
• 43:56
  Speaker 3: And the people that were the sickest that I.
• 43:59
  Speaker 4: Dealt with during the phony pandemic, we're doing a thousand
• 44:03
  Speaker 4: milligrams of a scarbaic acid because they were told by
• 44:07
  Speaker 4: a nurse who worked for a doctor, how good that was,
• 44:12
  Speaker 4: and then I had to tell them that the doctor
• 44:14
  Speaker 4: that they're working for didn't study that has no clue,
• 44:18
  Speaker 4: you know, Like right now I have in front of
• 44:20
  Speaker 4: me vitamin C complex whole food as found in nature.
• 44:27
  Speaker 4: And there is such a thing as a scarbic acid
• 44:32
  Speaker 4: in natural vitamin C. It is the equivalent of an
• 44:36
  Speaker 4: egg shell protecting the egg. But vitamin C also has copper, tyrannase,
• 44:45
  Speaker 4: P factors, J factors, K factors, a scarbage in, bioflavonoid complex,
• 44:52
  Speaker 4: and rootin.
• 44:53
  Speaker 3: Pretty complicated.
• 44:55
  Speaker 6: Okay, what is what is a scorbagein?
• 45:00
  Speaker 3: That's some type of a natural How would you describe it?
• 45:07
  Speaker 1: Uh?
• 45:08
  Speaker 3: They they work together in the vitamin C complex as I'm.
• 45:15
  Speaker 4: Trying to I'm trying to how I worded that properly
• 45:19
  Speaker 4: cofactor where they all they all work together and they
• 45:24
  Speaker 4: complete a metabolic process. And then as you eat the
• 45:28
  Speaker 4: natural vitamin C, these things break down and go to
• 45:30
  Speaker 4: where they're needed. And an organic copper is very important.
• 45:35
  Speaker 4: And just like every one of those vitamins that I've
• 45:38
  Speaker 4: looked up in the last couple of weeks, everyone for
• 45:43
  Speaker 4: vitamin E had alpha takofferoll or mixed to cofferolls. And
• 45:52
  Speaker 4: when you look up vitamin E, there are two cofferolls,
• 45:56
  Speaker 4: but they're the eggshell protecting the vitamins E.
• 46:00
  Speaker 3: And there's three of them, No excuse me, there's four.
• 46:03
  Speaker 4: There's alpha, beta, gamma and delta to cufferrolls. And you'll
• 46:08
  Speaker 4: see these used in a lot of products as preservatives,
• 46:12
  Speaker 4: because that's kind of what they're doing in natural vitamin E.
• 46:16
  Speaker 4: But natural vitamin complex it's got xanthine, it's got F one,
• 46:21
  Speaker 4: F two, E two, E three.
• 46:23
  Speaker 3: Lipisol, selenium.
• 46:27
  Speaker 4: Quite a complex little deal there, and so what they
• 46:31
  Speaker 4: do they'll go in and they might take natural tocoffer
• 46:35
  Speaker 4: roll out of real vitamin E. Well, now it's nothing.
• 46:39
  Speaker 4: It's like you gave somebody a steering wheel and said
• 46:41
  Speaker 4: here's your car. And then a lot of them with
• 46:45
  Speaker 4: the vitamin C is scarbauice acid. They're making it out
• 46:49
  Speaker 4: of gmo corn. Very rarely do they break down real
• 46:54
  Speaker 4: vitamin C and steal a scarbice acid.
• 46:56
  Speaker 3: It would be too expensive.
• 46:58
  Speaker 4: So another one of those things where they're lying to
• 47:01
  Speaker 4: people and selling bad stuff. And like I said, I've
• 47:05
  Speaker 4: saw ten or fifteen in the last two weeks. It
• 47:09
  Speaker 4: comes in waves and they're just they're trying to get
• 47:13
  Speaker 4: people to buy that stuff.
• 47:14
  Speaker 3: Bill, how about you.
• 47:18
  Speaker 1: Yeah, I've noticed that too, and is oh.
• 47:25
  Speaker 6: I have.
• 47:27
  Speaker 1: My denta, says a son who's a surgeon, and a
• 47:30
  Speaker 1: surgeon told of Dad. If you see anything advertised on
• 47:35
  Speaker 1: the internet or on television, don't buy it.
• 47:41
  Speaker 4: Good advice, so many and when you read those things,
• 47:45
  Speaker 4: they you would think it would make you walk on water.
• 47:49
  Speaker 4: And they're all full of junk. I checked everyone, and
• 47:53
  Speaker 4: every time I go to the ingredients. It's a good thing.
• 47:56
  Speaker 4: I don't comment on Facebook because I'd have to put
• 48:01
  Speaker 4: synthetic vitamins scarbaic acids, not real on every one of them,
• 48:05
  Speaker 4: and they would not like that, and they don't listen
• 48:09
  Speaker 4: to you if you call them up.
• 48:10
  Speaker 3: So I've just given up on that, all right, guys.
• 48:13
  Speaker 6: Anything else, well, I like my vitamin C in the
• 48:20
  Speaker 6: form of that unpasteurized orange juice. That's my favorite.
• 48:24
  Speaker 3: Yeah, that's a good one. That's very good. In the
• 48:28
  Speaker 3: products that we have.
• 48:30
  Speaker 4: Emuplex, I think has the highest amount of natural vitamin C.
• 48:40
  Speaker 4: And I'm looking it up as we speak, so I
• 48:43
  Speaker 4: don't sound totally lost, but I'm pretty sure it's got
• 48:48
  Speaker 4: the highest amount of anything that we deal with.
• 48:54
  Speaker 3: Let's see here would help if I knew the alphabet.
• 49:00
  Speaker 6: It's right after H yeah, all right, yeah.
• 49:05
  Speaker 4: Vitamin C fifty four milligrams in mbiplex. That's one of
• 49:10
  Speaker 4: the highest. And see, that's the thing with natural supplements.
• 49:16
  Speaker 3: You don't need a lot of stuff. They don't have
• 49:19
  Speaker 3: thousand grams and a house sized vitamin. They don't have that.
• 49:24
  Speaker 3: It doesn't work that way.
• 49:27
  Speaker 4: So I don't know what people are doing, but they're
• 49:31
  Speaker 4: sure getting ripped off.
• 49:33
  Speaker 5: Well.
• 49:34
  Speaker 6: I know a lot of people who travel and they
• 49:37
  Speaker 6: like to take that emergen drink. I think it's a drink.
• 49:44
  Speaker 6: You mix it in water, I think, and you're supposed
• 49:47
  Speaker 6: to drink it before you get on the airplane, and
• 49:50
  Speaker 6: it's going to protect you.
• 49:53
  Speaker 3: Yeah, it's not going to do that.
• 49:54
  Speaker 4: Now we do have and when we do the next break,
• 49:58
  Speaker 4: I'm going to try to pick up I got a
• 50:00
  Speaker 4: couple of things for travel.
• 50:02
  Speaker 3: It's from our friends at Strauss Naturals.
• 50:05
  Speaker 4: Plus carrying your own imiuplex and I like to balance
• 50:09
  Speaker 4: between imuplex and.
• 50:14
  Speaker 3: Epimune.
• 50:16
  Speaker 4: Don't do the same one all the time, and that
• 50:18
  Speaker 4: kind of keeps your body a little stronger.
• 50:21
  Speaker 1: I think.
• 50:22
  Speaker 3: All right, well, nothing else. We're going to go right to.
• 50:25
  Speaker 4: What everybody's dying for is the great jokes and relationship advice.
• 50:30
  Speaker 3: That kind of stuff.
• 50:31
  Speaker 1: No, No, the dying comes after.
• 50:36
  Speaker 5: Too.
• 50:36
  Speaker 6: Sha.
• 50:38
  Speaker 4: There's a mean crowd out there. I feel like Rodney Dangerfield,
• 50:43
  Speaker 4: all right. So a guy, oh, yeah, I'll do that one. First,
• 50:52
  Speaker 4: a guy is retired and him and a friend got
• 50:56
  Speaker 4: into a heated dispute and so they're not friends no more.
• 51:01
  Speaker 3: And the guy told him you can go to hell.
• 51:06
  Speaker 3: So he's angry.
• 51:08
  Speaker 4: So he goes and finds him this old country lawyer
• 51:12
  Speaker 4: and he tells the lawyer, I want to sue he
• 51:14
  Speaker 4: told me to go to hell.
• 51:17
  Speaker 3: And the lawyer said, well, if I was you, i'd
• 51:20
  Speaker 3: just let this straw, he said, but he told me
• 51:23
  Speaker 3: to go to hell. And finally the lawyer says, well, sir,
• 51:28
  Speaker 3: I looked, and you don't have to, all right. That's funny.
• 51:35
  Speaker 4: I don't care who you are, all right. So cop
• 51:39
  Speaker 4: pulls over this guy and he walks up to the
• 51:43
  Speaker 4: car and he says, do you know why I pulled
• 51:48
  Speaker 4: you over? And the guy looks at him and said, well,
• 51:52
  Speaker 4: if you don't know, I'm certainly not going to tell you.
• 51:58
  Speaker 4: I thought that was great, all right.
• 52:00
  Speaker 3: So this guy was.
• 52:01
  Speaker 4: They were a bunch of them talking about how bad
• 52:04
  Speaker 4: their wives cook, and one guy said, my wife is
• 52:10
  Speaker 4: so bad cooking that she made my son alphabet soup
• 52:17
  Speaker 4: and he spelled out help.
• 52:22
  Speaker 3: That was pretty good, pretty good?
• 52:25
  Speaker 6: All right, be sure and call on me. I got
• 52:31
  Speaker 6: my I got my hand up.
• 52:34
  Speaker 3: Go ahead, Susie, I gotta.
• 52:36
  Speaker 6: Hear this, okay. During his police recruitment exam, a young
• 52:42
  Speaker 6: man with them, what would you do if you had
• 52:46
  Speaker 6: to arrest your mother? He said, call back up.
• 52:53
  Speaker 1: I like that.
• 52:55
  Speaker 6: I like that.
• 52:56
  Speaker 3: Good trying to steal the show. Good stuff, all right.
• 53:02
  Speaker 4: So on my relationship advice before I go to the
• 53:06
  Speaker 4: last joke, Ladies, if you're a man tells you that
• 53:13
  Speaker 4: he's gonna fix something, he will. There is no reason
• 53:19
  Speaker 4: to keep reminding him every six months.
• 53:24
  Speaker 6: Oh yes, there is.
• 53:28
  Speaker 3: I love it. I love it, all right. What else
• 53:31
  Speaker 3: did I have? Let's see here?
• 53:34
  Speaker 4: Oh, I know what I want to talk about. And
• 53:37
  Speaker 4: this is on a much sadder note. A friend of mine,
• 53:42
  Speaker 4: Johnny Wood, I just saw from one of the ladies
• 53:46
  Speaker 4: that used to work at Budweiser. She puts out whenever
• 53:49
  Speaker 4: somebody passes and Johnny was just a few years older
• 53:54
  Speaker 4: than me.
• 53:54
  Speaker 3: I think I'm not sure.
• 53:55
  Speaker 4: I don't think it's too much older, but he just passed,
• 53:59
  Speaker 4: and that was kind of I really liked Timmy was
• 54:01
  Speaker 4: a really nice guy. And I got to thinking, people
• 54:06
  Speaker 4: spend a lot of time worrying about things like their
• 54:14
  Speaker 4: weight and their hair and did I get that thing removed?
• 54:19
  Speaker 3: And do you know do my clothes look right? And
• 54:23
  Speaker 3: all these things are that we worry about, and instead
• 54:28
  Speaker 3: we ought to be really happy that we're still here,
• 54:35
  Speaker 3: that we still have a chance to do things. Is
• 54:39
  Speaker 3: we don't know what tomorrow is going to bring.
• 54:41
  Speaker 4: And like from my friend Johnny Wood, they didn't mention
• 54:44
  Speaker 4: any illness or long stuff thing going on.
• 54:48
  Speaker 3: Usually they mentioned something.
• 54:50
  Speaker 4: And I just thought, you know, we all worry about
• 54:54
  Speaker 4: too many things that really we can't change. We can't
• 54:59
  Speaker 4: do much about it out and we ought to just
• 55:01
  Speaker 4: be happy that we're still here, that we still got
• 55:06
  Speaker 4: a chance to maybe make a difference, to do some good,
• 55:10
  Speaker 4: to enjoy life, to be with friends and family or whatever.
• 55:15
  Speaker 3: But you know, we we don't.
• 55:17
  Speaker 4: We don't never know what the next day is going
• 55:20
  Speaker 4: to bring. Susy anything, I thought I saw your arm up.
• 55:28
  Speaker 6: Sound sound advice. You know worrying is going to make
• 55:33
  Speaker 6: you sick as well.
• 55:36
  Speaker 3: Yeah, that's the stress. Then you're going to need our
• 55:41
  Speaker 3: head doctor. That's right, Bill Anything.
• 55:47
  Speaker 1: Yeah, I had years ago, I had I knew somebody
• 55:50
  Speaker 1: who was a really negative, cynical person who said, enjoy
• 55:53
  Speaker 1: today because the only thing it could count on is
• 55:55
  Speaker 1: that tomorrow is going to be worse. I like that.
• 56:00
  Speaker 3: I got one last little joke here before we go
• 56:04
  Speaker 3: to break.
• 56:06
  Speaker 4: There was this young engineer and he had a pet monkey,
• 56:12
  Speaker 4: and he was interviewing for a job on a train
• 56:15
  Speaker 4: as the engineer or whatever they might need him for.
• 56:19
  Speaker 3: He just wanted to work for that company.
• 56:21
  Speaker 4: And so they brought him in for the interview and
• 56:24
  Speaker 4: he had to do some of it's written, and then
• 56:27
  Speaker 4: they get down to the final thing and he gets
• 56:31
  Speaker 4: an oral interview, oral test kind of thing from one
• 56:36
  Speaker 4: of the top guys there at the train company, and
• 56:41
  Speaker 4: so he's they go through some scenarios and he does
• 56:44
  Speaker 4: really good, and his pet monkey's name is Rufus, and
• 56:47
  Speaker 4: Rufus is right there by his side.
• 56:49
  Speaker 3: Everything's fine, and then finally the guy says.
• 56:52
  Speaker 4: All right, so you're the engineer, and you're going down
• 56:57
  Speaker 4: the track and all of a sudden you find out
• 57:00
  Speaker 4: that there's another train on the same track going the
• 57:04
  Speaker 4: opposite way, and neither one of you were able to
• 57:09
  Speaker 4: do anything about it. And you you find out that
• 57:12
  Speaker 4: you're going so fast that the brakes won't let you.
• 57:14
  Speaker 4: Guys stop quick enough.
• 57:17
  Speaker 3: What are you going to do? And he thinks about
• 57:20
  Speaker 3: it for a minute and he says, I'm gonna go
• 57:23
  Speaker 3: down and wake Rufus. He said, why why are you
• 57:26
  Speaker 3: going to do that? And he said, well, me and
• 57:28
  Speaker 3: Rufus ain't never seen a train wreck. All right, Bill,
• 57:37
  Speaker 3: you got a weekly topic up your sleeve.
• 57:42
  Speaker 1: I have to wake up.
• 57:44
  Speaker 3: Okay, Oh, I know you were awake.
• 57:48
  Speaker 4: I'm sure Steve is so awake. Behind the curtain, he's
• 57:53
  Speaker 4: thinking me, I was better than a cup of coffee.
• 57:59
  Speaker 1: Okay, Well, out there there is a couple of coffee,
• 58:01
  Speaker 1: and then there's a couple of coffee or as they
• 58:03
  Speaker 1: say in Scotlands, and then there's aegis so yeah, to
• 58:08
  Speaker 1: answer your initial question, all right, well when.
• 58:11
  Speaker 4: We come back, we'll go right to that. We got
• 58:14
  Speaker 4: just a couple of minutes, Sissy, anything.
• 58:16
  Speaker 6: Else, Nope, I'm good.
• 58:19
  Speaker 3: All right, Well, ladies and.
• 58:20
  Speaker 4: Gentlemen, Remember natural organic doesn't really mean nothing unless you
• 58:29
  Speaker 4: do a little homework, because sometimes they'll tell you that
• 58:33
  Speaker 4: Kroger has got a full aisle of chips, and everyone
• 58:40
  Speaker 4: on that one side, the whole aisle has got canola oil,
• 58:46
  Speaker 4: and then over by the this pam and the coconut
• 58:53
  Speaker 4: spray and different olive oils and that kind of stuff,
• 58:58
  Speaker 4: they got a whole section of organic canola oil.
• 59:03
  Speaker 3: We know it's not They've lied.
• 59:06
  Speaker 4: They've they've changed things around and convinced people that they
• 59:11
  Speaker 4: played god and they created a canola plant, and canola
• 59:15
  Speaker 4: stands for Canada oil. So they've they have fooled people,
• 59:20
  Speaker 4: and they've got people drinking that kool aid and buying
• 59:23
  Speaker 4: that stuff. I've lost count of how many people told
• 59:26
  Speaker 4: me I thought canola oil was one of the better ones. No, uh,
• 59:32
  Speaker 4: the very best one is an extra virgin olive oil.
• 59:35
  Speaker 4: And then you've got to be careful where that came from. And,
• 59:38
  Speaker 4: like Bill said, very scary when it comes to meet
• 59:42
  Speaker 4: find yourself a rancher. There's a lot of good companies
• 59:46
  Speaker 4: out there today, especially small family places, and they don't
• 59:51
  Speaker 4: use antibiotics or any chemicals, any of that stuff.
• 59:55
  Speaker 3: All right, Well, this is doctor Krooper's Natural Health Hours.
• 1:00:00
  Speaker 3: The cuckoo clock is telling me to go to break,
• 1:00:02
  Speaker 3: all right, and they're all working together. Hey guys, that
• 1:00:04
  Speaker 3: was great. You're gonna get a raise anyway. This is
• 1:00:08
  Speaker 3: doctor Grouper's Natural Health Hours.
• 1:00:10
  Speaker 4: It is August six, twenty twenty five, and Susy Bill
• 1:00:15
  Speaker 4: producer Steve behind the Curtain of Myself will be right back.
• 1:00:19
  Speaker 3: Please listen to our sponsors.
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• 1:01:23
  Speaker 4: You've heard me t suzy about not knowing the company's
• 1:01:27
  Speaker 4: name and putting tequila in her t. Well, the company
• 1:01:32
  Speaker 4: name really isn't ranchers and dancers. It is Renovation and Design.
• 1:01:38
  Speaker 4: Eight three zero three seven seven two one three one.
• 1:01:42
  Speaker 3: And she likes her t plane. By the way, what
• 1:01:45
  Speaker 3: a company.
• 1:01:46
  Speaker 4: When you tell them your budget, they take great pride
• 1:01:50
  Speaker 4: in meeting it or going lower, not above. The quality
• 1:01:55
  Speaker 4: is so great you'll have to see their work to
• 1:01:58
  Speaker 4: believe it. The true definition of craftsmanship is seen in.
• 1:02:03
  Speaker 3: All their work.
• 1:02:05
  Speaker 4: Welcome their family to yours and call Renovation and Design
• 1:02:10
  Speaker 4: eight three zero three seven seven two one three one.
• 1:02:20
  Speaker 8: Up Down, got his hustles the bowery, got his bumps,
• 1:02:26
  Speaker 8: forty second speed, got big gym, I won't get bull
• 1:02:29
  Speaker 8: shooting's on a little gun. Get you big and dom
• 1:02:33
  Speaker 8: as a man can't come bu strong, go down the
• 1:02:36
  Speaker 8: country house and were in the bad boots all get
• 1:02:39
  Speaker 8: together at night. You know they all go big gym
• 1:02:42
  Speaker 8: boat just because.
• 1:02:46
  Speaker 3: And you see you don't tug on.
• 1:02:48
  Speaker 8: Superman's keep you don't speed into look win you don't
• 1:02:53
  Speaker 8: pull a mask on that, hold on range, or run
• 1:02:56
  Speaker 8: your domains around with a gym.
• 1:02:57
  Speaker 3: But indeed, and.
• 1:03:02
  Speaker 8: What out of south down the bound my farmer country
• 1:03:05
  Speaker 8: board said looking board a man named Jim.
• 1:03:08
  Speaker 3: I am a bull shooting board. My name is Will.
• 1:03:11
  Speaker 3: In a car, but down home and call me slimper.
• 1:03:14
  Speaker 8: Hey, I'm looking bore the king aboard the second seedy
• 1:03:17
  Speaker 8: drive on drop cop that and acted as we he
• 1:03:21
  Speaker 8: took call my money and it be sound fun and
• 1:03:23
  Speaker 8: brought a con to get my money back. And everybody said, Jack,
• 1:03:28
  Speaker 8: don't you know where you gonna talks for a man's king?
• 1:03:32
  Speaker 3: Get on steed, the little wind, get on board.
• 1:03:36
  Speaker 6: The mask off on long rings around you dons.
• 1:03:39
  Speaker 7: Around the gym, but not out eating need.
• 1:03:45
  Speaker 6: What a horse fell for a cool.
• 1:03:47
  Speaker 3: Roope be the come by.
• 1:03:49
  Speaker 8: But then the norbold streets they win a coutain with
• 1:03:52
  Speaker 8: don they on the ball that was in blood? That
• 1:03:54
  Speaker 8: want the soles or the big man's piet. And he
• 1:03:57
  Speaker 8: was taunting out a hundred fleece, says and he shot
• 1:04:01
  Speaker 8: in a couple of moments, and you better leave a
• 1:04:06
  Speaker 8: big gal.
• 1:04:12
  Speaker 3: All right, we are back. Evidently you don't want to
• 1:04:16
  Speaker 3: lose money to that guy.
• 1:04:18
  Speaker 4: Welcome back to doctor Krupa's Natural Health Hours. We've got Susie, Bill, Producer, Steve,
• 1:04:24
  Speaker 4: and me hanging in here.
• 1:04:26
  Speaker 3: And I saw a little note guys you were talking
• 1:04:29
  Speaker 3: about the place Matt that because of me, you call
• 1:04:35
  Speaker 3: it a police Matt and then is very cool looking.
• 1:04:38
  Speaker 6: Bill.
• 1:04:38
  Speaker 4: You can't see this, but I'll send it to you
• 1:04:40
  Speaker 4: tomorrow and you can click on the Rumble link and
• 1:04:45
  Speaker 4: you'll see they got a big old excavator.
• 1:04:47
  Speaker 3: In there that says I dig minerals. Pretty cool, Pretty cool.
• 1:04:52
  Speaker 6: All right, that's Steve's doing well.
• 1:04:55
  Speaker 3: Yeah, that's why he's so tired. He had to make
• 1:04:57
  Speaker 3: an excavator, right he for that?
• 1:05:01
  Speaker 4: Yeah, well, you guys are a good team on that.
• 1:05:03
  Speaker 4: And and we're just gonna bless me for coming up
• 1:05:07
  Speaker 4: with Place Matt. All right, Bill, take it away.
• 1:05:13
  Speaker 1: Okay, I want to kind of touched on something that
• 1:05:20
  Speaker 1: it comes from what I was sorry about last week
• 1:05:22
  Speaker 1: about residual brief and wanted to uh and he finished
• 1:05:28
  Speaker 1: that up a little bit. It came it came up
• 1:05:32
  Speaker 1: with thinking about a client patient I had many years ago,
• 1:05:37
  Speaker 1: and he had this issue for for for basically his
• 1:05:44
  Speaker 1: entire life. He was at that point, I guess the
• 1:05:47
  Speaker 1: late fifties and early sixties, but it had bothered him
• 1:05:53
  Speaker 1: on and off for his whole life. But essentially it
• 1:05:56
  Speaker 1: comes from from the fact that you know, when we
• 1:05:58
  Speaker 1: was talking last week about how this different losses, different
• 1:06:04
  Speaker 1: issues of grief in our life are kind of cumulative,
• 1:06:06
  Speaker 1: and they add up and they overlap, and they they
• 1:06:10
  Speaker 1: kind of blend in. And one of the one of
• 1:06:13
  Speaker 1: the symptoms that we look for with with that is
• 1:06:16
  Speaker 1: that it's it's a transference. It's uh kind of almost
• 1:06:24
  Speaker 1: a delusion, but it's a transference enough so that that
• 1:06:27
  Speaker 1: when we hear about something happening, and I and thinking
• 1:06:33
  Speaker 1: about the floods in the Hill Country, but when we
• 1:06:37
  Speaker 1: hear about some disaster or something something terrible happening, it's
• 1:06:43
  Speaker 1: almost as if we become a victim and we actually
• 1:06:50
  Speaker 1: experience the terror, the horror of somebody who actually suffered
• 1:06:58
  Speaker 1: in that uh, in that event, or we become like
• 1:07:04
  Speaker 1: a relative to that victim. I say, as so many
• 1:07:11
  Speaker 1: parents who lost children in this in this last flood,
• 1:07:14
  Speaker 1: we've we experienced literally, physiologically, emotionally experience h the tearing
• 1:07:22
  Speaker 1: of of what they're going through. And this particular patient
• 1:07:29
  Speaker 1: of mind had had this profound fear of floods. He
• 1:07:39
  Speaker 1: was to the point of avoiding any kind of situation
• 1:07:44
  Speaker 1: where that might be a possibility. And in talking about this,
• 1:07:48
  Speaker 1: you know, why, why does this carry over so far?
• 1:07:53
  Speaker 1: He said that when he was a very small child,
• 1:07:55
  Speaker 1: three or four years old, he had a recurring nightmare
• 1:08:01
  Speaker 1: of being in as he said, i'd like a desert.
• 1:08:04
  Speaker 1: There's no living plants, just rocks and gravel and sand.
• 1:08:09
  Speaker 1: And then he said it was like he was caught
• 1:08:13
  Speaker 1: in a flash flood. And what he remembers of that
• 1:08:17
  Speaker 1: dream was that he drowned, and he can remember vomiting
• 1:08:22
  Speaker 1: the mud from that flood, from that stream. He said this.
• 1:08:27
  Speaker 1: He had his dream over a period of three or
• 1:08:30
  Speaker 1: four or five years, starting at a very early age,
• 1:08:34
  Speaker 1: but that dream affected him for his whole life that
• 1:08:37
  Speaker 1: any time he heard about a flood, anytime he saw
• 1:08:43
  Speaker 1: something on the news, or even began to think almost
• 1:08:50
  Speaker 1: obsessively about us to dwell on it. It's almost irrational fear,
• 1:08:57
  Speaker 1: well it was. It began to build up in him
• 1:09:01
  Speaker 1: and would literally shut him down for two or three days. Okay,
• 1:09:09
  Speaker 1: talking about that event with him over a period of
• 1:09:13
  Speaker 1: time really began to soften its effect. I don't think
• 1:09:20
  Speaker 1: it would ever really go away. I mean, the impact
• 1:09:23
  Speaker 1: was too profound. But the identity that he felt with
• 1:09:28
  Speaker 1: victims of these kinds of events or relatives of victims,
• 1:09:34
  Speaker 1: literally with the transference of his early childhood experience. And
• 1:09:42
  Speaker 1: where that experience came from, who knows? Who knows. You know,
• 1:09:47
  Speaker 1: you can get in a life past life regression and
• 1:09:50
  Speaker 1: all of that, but where that came from, we don't know.
• 1:09:53
  Speaker 1: You know, so many of these images that come to
• 1:09:55
  Speaker 1: us as very small children. People say, oh, well they
• 1:10:00
  Speaker 1: just got a they just got a good imagination. Well,
• 1:10:03
  Speaker 1: you don't have much of an imagination, one, dred Free.
• 1:10:06
  Speaker 1: The stuff comes from somewhere, all right, And I don't
• 1:10:09
  Speaker 1: know where, But I said, it's a little beyond it's
• 1:10:12
  Speaker 1: a little beyond a simplistic response at any rate. One
• 1:10:18
  Speaker 1: of the things that I've noticed with patients who have
• 1:10:22
  Speaker 1: these kinds of issues is that usually they've been they've
• 1:10:28
  Speaker 1: they've experienced these things for years, long periods of time,
• 1:10:33
  Speaker 1: and they really become part of the fabric of their personality.
• 1:10:36
  Speaker 1: How do you begin to diminish that impact?
• 1:10:41
  Speaker 3: I really believe that.
• 1:10:42
  Speaker 1: As I just said, you know, you can never erase it.
• 1:10:46
  Speaker 1: You can never be entirely free of these images, these memories,
• 1:10:52
  Speaker 1: these dreams that we've had for so many years, and
• 1:10:55
  Speaker 1: they're not constant. Sometimes, as he would saying, sometimes he
• 1:10:58
  Speaker 1: can go ten years without that dream, but then that
• 1:11:00
  Speaker 1: would come back in full force. All what triggers that
• 1:11:04
  Speaker 1: And I think it's all kind of interwoven and then related.
• 1:11:10
  Speaker 1: If we could become more aware of it as it's occurring,
• 1:11:15
  Speaker 1: as these dreams come in or these transferences of visions
• 1:11:20
  Speaker 1: come into us, if we understand that that's what they are,
• 1:11:23
  Speaker 1: it helps to diminish them, but it's not going to
• 1:11:26
  Speaker 1: eliminate them. And I think we have to accept that.
• 1:11:30
  Speaker 1: I'm literally of that word, but we have to accept
• 1:11:32
  Speaker 1: that that's just part of our experience. That's who we are,
• 1:11:36
  Speaker 1: and it colors our personality, it colors our relationships, the
• 1:11:42
  Speaker 1: colors who we are. It's just part of it. One
• 1:11:48
  Speaker 1: of the things that we used to talk about in school.
• 1:11:55
  Speaker 1: We're talk about this transference issue, transference and counter transference
• 1:12:05
  Speaker 1: for two the topics of discussion. I don't know if
• 1:12:07
  Speaker 1: they are anymore, but faculty, you should get all worked
• 1:12:10
  Speaker 1: up about this stuff. You know. The transference is where
• 1:12:15
  Speaker 1: we as therapists become so identified with a lot of
• 1:12:20
  Speaker 1: patients talking about that we really take on the characteristics
• 1:12:23
  Speaker 1: of his of his issue. Counter transference is when we
• 1:12:30
  Speaker 1: begin to transplant our values or our visions on to
• 1:12:37
  Speaker 1: a patient. And both of those are things to guard against.
• 1:12:46
  Speaker 1: And that kind of leads into what I really want
• 1:12:48
  Speaker 1: to talk about tonight. But I think that, you know,
• 1:12:52
  Speaker 1: when somebody is talking to us about things that have
• 1:12:54
  Speaker 1: been a problem to them, or are a problem, or
• 1:12:58
  Speaker 1: have been significant in their experience, to maintain our sense
• 1:13:04
  Speaker 1: of objectivity and just to listen. We don't have to
• 1:13:07
  Speaker 1: verbally respond to everything that somebody is talking to us about,
• 1:13:13
  Speaker 1: but we do have to listen attentively and critically. I've
• 1:13:17
  Speaker 1: talked about listening several times of war. I'll probably do
• 1:13:20
  Speaker 1: it again. But how do we how do we keep
• 1:13:24
  Speaker 1: that objectivity and just and listen emphatically but not to
• 1:13:31
  Speaker 1: get not to allow that transfer to occur, not to
• 1:13:35
  Speaker 1: allow ourselves to get caught up in the emotionality of
• 1:13:40
  Speaker 1: somebody else's experience. So what I really wanted to talk
• 1:13:45
  Speaker 1: about tonight was a thing that we try to talk about,
• 1:13:54
  Speaker 1: you talk, you talk about a little more on on
• 1:13:57
  Speaker 1: your end of it. I do, but I call it
• 1:13:59
  Speaker 1: an individual realistic wellness. And again it came came to
• 1:14:05
  Speaker 1: mind three weeks ago with with somebody that I've known
• 1:14:12
  Speaker 1: for many years who has elderly parents. And these parents
• 1:14:18
  Speaker 1: are past their mid nineties, so they're elderly. They're even
• 1:14:25
  Speaker 1: older than dark and that's that's impressive. But they the
• 1:14:31
  Speaker 1: comment was that, uh, this person's father was was crossing
• 1:14:39
  Speaker 1: a room and was just being inconsiderate of of other
• 1:14:45
  Speaker 1: other people's presence. Would would you know, occasionally step on
• 1:14:48
  Speaker 1: a toe or occasionally would uh you know cause a
• 1:14:52
  Speaker 1: prop And I said, you know when when when you're
• 1:14:56
  Speaker 1: you're ninety whatever years old, and you're worried about falling
• 1:14:59
  Speaker 1: down from point A to B, you don't worry about
• 1:15:04
  Speaker 1: being considered another person's foot, that that individualistic wellness resides
• 1:15:12
  Speaker 1: in him and he's trying to do the best he
• 1:15:15
  Speaker 1: can with what he's got. Now it may not fit
• 1:15:17
  Speaker 1: our definition of wellness, but it's his and he's the
• 1:15:23
  Speaker 1: one that's got to not He's the one that's going
• 1:15:26
  Speaker 1: to fall down if he doesn't take care. So One
• 1:15:29
  Speaker 1: of the things that is a therapist that we would
• 1:15:33
  Speaker 1: have to understand is that everybody's definition of what's wellness
• 1:15:40
  Speaker 1: what does that mean really kind of mirrors one of
• 1:15:47
  Speaker 1: the diagnostic issues that we came up with, and I'm
• 1:15:49
  Speaker 1: thinking particularly of depression, that there are some people that
• 1:15:53
  Speaker 1: I've talked about this before, there's some people who who
• 1:15:56
  Speaker 1: don't have the same happy outlook as others. For them,
• 1:16:04
  Speaker 1: that's their baseline. You know, that's kind of a hypomanic thing,
• 1:16:10
  Speaker 1: and a manic issue being an elevated mood. You can
• 1:16:15
  Speaker 1: have a hypomatic issue, which is a depressed mood, but
• 1:16:20
  Speaker 1: for them, that's that's their baseline. That's who they are.
• 1:16:24
  Speaker 1: We can't I don't think if therapis tried to change that.
• 1:16:30
  Speaker 1: That's who they are and we have to accept it.
• 1:16:33
  Speaker 1: That's their vocabulary of life and that's the way that
• 1:16:35
  Speaker 1: they're going to look at things. And for us to
• 1:16:37
  Speaker 1: try to disrupt that to fit a happier outlook of
• 1:16:42
  Speaker 1: a more positive outlook, that's not our job. And when
• 1:16:48
  Speaker 1: we're talking to people in a non therapeutic environment, we're
• 1:16:53
  Speaker 1: talking to friends or we're talking to acquaintances or stuff,
• 1:16:56
  Speaker 1: and they're talking about how they're feeling about things for
• 1:17:03
  Speaker 1: us to have to understand that our job is to
• 1:17:07
  Speaker 1: accept that and listen to it. If somebody asks or
• 1:17:11
  Speaker 1: an opinion or advice, that's one thing, and then you
• 1:17:16
  Speaker 1: can you can say, well, yeah, maybe I could do
• 1:17:18
  Speaker 1: it this way, or maybe you should do think about this,
• 1:17:21
  Speaker 1: or But if they don't ask for opinion or advice,
• 1:17:28
  Speaker 1: if it's offered, usually just makes them mad and and
• 1:17:34
  Speaker 1: it should. You know, they're not they're not seeking a
• 1:17:39
  Speaker 1: solution to a problem that they don't have. If they
• 1:17:42
  Speaker 1: have a problem and they want some some advice, they'll
• 1:17:46
  Speaker 1: ask for it. If they don't want an advice, we
• 1:17:49
  Speaker 1: don't offer it. It's not it's not our job. And
• 1:17:53
  Speaker 1: that's that's It's true in any kind of conversation we
• 1:17:57
  Speaker 1: have with so But a lot of times people just
• 1:17:59
  Speaker 1: need to to vent, as we used to say this,
• 1:18:03
  Speaker 1: and they need to talk. They just need to get
• 1:18:05
  Speaker 1: it out of their system. I've used to live next
• 1:18:09
  Speaker 1: to a guy who really needed to vent a lot,
• 1:18:13
  Speaker 1: and it was fine. If occasionally he said, what do
• 1:18:18
  Speaker 1: you think I should do about that? Then that would
• 1:18:20
  Speaker 1: be another that that gets into another thing. But you know,
• 1:18:25
  Speaker 1: he didn't ask and he just needed to get it
• 1:18:27
  Speaker 1: off his chest. As my dad used to say, then
• 1:18:30
  Speaker 1: it's my job to let him do it. And as
• 1:18:32
  Speaker 1: a friend and as a neighbor, I think that's that's appropriate.
• 1:18:36
  Speaker 1: I don't think there's anything particually bizarre about that.
• 1:18:40
  Speaker 6: It's just.
• 1:18:42
  Speaker 1: Everybody has a has a different level of functionality. And
• 1:18:47
  Speaker 1: you know, when I talk about wellness, that implies more
• 1:18:53
  Speaker 1: of a physicality, uh issue. When I talk about well being,
• 1:19:01
  Speaker 1: that has to do more of the emotional, intellectual or somebody.
• 1:19:05
  Speaker 1: Somebody can be in fairly substantial pain, physical pain and
• 1:19:11
  Speaker 1: still have a sense of well being. That's their baseline.
• 1:19:17
  Speaker 1: And if they've been if they've been kind of minimally
• 1:19:20
  Speaker 1: depressed their whole life, their introspective they're quiet, they live
• 1:19:23
  Speaker 1: in their head, they're not buoyant or extroverted or living
• 1:19:30
  Speaker 1: outside their body. That's who they are, and they can
• 1:19:36
  Speaker 1: have a sense of well being when to us it
• 1:19:38
  Speaker 1: looks as if they're not really very happy people. No,
• 1:19:42
  Speaker 1: I don't know what happy people means, but we hear
• 1:19:44
  Speaker 1: that a lot. Well, he just wasn't a very happy person. Yeah,
• 1:19:48
  Speaker 1: so as he was, How do we deal with that?
• 1:19:53
  Speaker 1: Recognizing the difference between well being and wellness. I mean,
• 1:19:58
  Speaker 1: they're closely related, and certainly if we're if we're really attentive,
• 1:20:05
  Speaker 1: we can understand that where we are with those two
• 1:20:07
  Speaker 1: things make a difference in our behavior, make a difference
• 1:20:12
  Speaker 1: in the way that we function around other people or
• 1:20:15
  Speaker 1: that we function by ourselves. And having having a sense
• 1:20:22
  Speaker 1: of let's say, the individuality of our particular or our
• 1:20:28
  Speaker 1: peculiar outlook.
• 1:20:31
  Speaker 3: And being all right with it.
• 1:20:32
  Speaker 1: If becomes a problem for us, then we have the
• 1:20:35
  Speaker 1: option to fix it or to let it.
• 1:20:37
  Speaker 3: Let it lie.
• 1:20:39
  Speaker 1: But then that's the decision, and that's that's not something
• 1:20:43
  Speaker 1: that just kind of occurs and we just don't kind
• 1:20:46
  Speaker 1: of go with the flow. We've become a little more
• 1:20:49
  Speaker 1: proactive about how we deal with our behavioral change. We've
• 1:20:54
  Speaker 1: talked a couple of a couple of times ago about
• 1:20:56
  Speaker 1: watching watching our behavior change as as we as our
• 1:21:02
  Speaker 1: is our physical wellness changes. If we become uh, if
• 1:21:07
  Speaker 1: we're not feeling well and that that lasts a couple
• 1:21:09
  Speaker 1: of weeks, we're going to notice the behavioral change. We're
• 1:21:14
  Speaker 1: going to be irritable, We're not going to be very
• 1:21:17
  Speaker 1: much fun to be around. Sometimes that's a that's a
• 1:21:20
  Speaker 1: good thing to be able to do. But we need
• 1:21:22
  Speaker 1: to we need to be able to back off. And uh,
• 1:21:27
  Speaker 1: as I say your phrase about you know what, listen
• 1:21:32
  Speaker 1: to what your body tells you, well, yes, this is
• 1:21:35
  Speaker 1: listening to what our mind tells us. And as we
• 1:21:37
  Speaker 1: watch watch our moods fluctuate, being able to perhaps isolate
• 1:21:43
  Speaker 1: what causes that fluctuation. It's not going to fix anything
• 1:21:47
  Speaker 1: unless we decide to fix it. But if we think
• 1:21:49
  Speaker 1: about what causes us to have a different perspective, if
• 1:21:53
  Speaker 1: we're irritable all the time, if we're barking at people,
• 1:21:56
  Speaker 1: if we're jumping down people's throats, or what's with that,
• 1:22:02
  Speaker 1: and we may decide to change it or not, you know,
• 1:22:06
  Speaker 1: but at that point it's a decision. We make a
• 1:22:09
  Speaker 1: choice about how we're going to deal with that. Is
• 1:22:11
  Speaker 1: so physical wellness and emotional well being well well to me,
• 1:22:15
  Speaker 1: they're they're separate. They're also very closely related. And I
• 1:22:21
  Speaker 1: don't I don't think that we can can have a
• 1:22:25
  Speaker 1: sense of unwellness and have a sense of good well being.
• 1:22:32
  Speaker 1: I think they have to work in concert. And I
• 1:22:34
  Speaker 1: think that again, being able to attain an objectivity about
• 1:22:42
  Speaker 1: ourselves and how we're how we're responding to things takes practice.
• 1:22:49
  Speaker 1: It takes a lot of a lot of energy. That uh, well,
• 1:22:55
  Speaker 1: when I was in my twenties and thirties, I didn't
• 1:22:57
  Speaker 1: know this. Since I'm now in my past forties, I
• 1:23:02
  Speaker 1: begin to have a little bit more ability to look
• 1:23:04
  Speaker 1: at myself that way. And if I decide to be
• 1:23:08
  Speaker 1: an old curmudgeon, then okay, then I'm fine with that.
• 1:23:12
  Speaker 1: You know, if I decide I'm tired of irritating people
• 1:23:17
  Speaker 1: because I'm stapping back, then I can decide to change
• 1:23:20
  Speaker 1: my behavior a little bit. But again, it's everybody's different,
• 1:23:27
  Speaker 1: as you've as you've remarked many times, and particularly regarding
• 1:23:32
  Speaker 1: supplemental treatment, everybody's different. Everybody responds to things almost uniquely. Well.
• 1:23:41
  Speaker 1: The same thing is certainly true with our emotional health
• 1:23:45
  Speaker 1: and intellectual health and being able to maintain a sense
• 1:23:52
  Speaker 1: of discernment about where we are and what we're doing.
• 1:23:56
  Speaker 1: It's it's important there.
• 1:23:58
  Speaker 4: You go, wow, always deep and always good stuff. And
• 1:24:06
  Speaker 4: I really agree that you brought up a good point
• 1:24:08
  Speaker 4: that I hadn't thought about. But well being and and
• 1:24:12
  Speaker 4: and being well very closely related. You don't think about
• 1:24:17
  Speaker 4: it that way A lot. But when somebody's not doing
• 1:24:23
  Speaker 4: well and one or the other, it can make you
• 1:24:26
  Speaker 4: physically sick, or the physical stuff can make you mentally struggle.
• 1:24:32
  Speaker 3: So pretty cool, Susie anything.
• 1:24:36
  Speaker 6: Yeah, that's what got got me, you know, being well
• 1:24:42
  Speaker 6: and you know being mentally well, and how that that affects,
• 1:24:46
  Speaker 6: you know, our health, being mental. That's just me. That
• 1:24:55
  Speaker 6: was a joke.
• 1:24:56
  Speaker 3: Yeah, I was lefting, but I was trying to control it.
• 1:25:03
  Speaker 3: Whoever diagnosed her as being mental, Bill.
• 1:25:09
  Speaker 1: Well, she you know, I've never never met this lady,
• 1:25:14
  Speaker 1: but she is a lady who lives in her head.
• 1:25:16
  Speaker 1: And uh, it's a it's a very different outlook from
• 1:25:23
  Speaker 1: somebody who's more extroverted or more who lives outside as
• 1:25:27
  Speaker 1: opposed to live inside. Inside. People are usually pretty thoughtful
• 1:25:33
  Speaker 1: and they mul stuff over and they tend to be
• 1:25:37
  Speaker 1: affected more deeply sometimes by things that happen to them
• 1:25:43
  Speaker 1: than other folks aren't.
• 1:25:45
  Speaker 3: Yeah.
• 1:25:46
  Speaker 4: Well, one thing I can tell you about Susie is
• 1:25:50
  Speaker 4: a lot of times she has the exact answer, but
• 1:25:56
  Speaker 4: she doesn't listen to herself. She'll give you all the
• 1:26:00
  Speaker 4: information you need, but she doesn't hear herself.
• 1:26:04
  Speaker 6: She doesn't take her own advice. Well, you know, I
• 1:26:07
  Speaker 6: try to talk to cats because they don't spread rumors
• 1:26:11
  Speaker 6: and that they don't always help me.
• 1:26:17
  Speaker 4: Good stuff, all right, guys, Well we're almost at break.
• 1:26:21
  Speaker 4: I did pull up the Strauss travel Bug and what it.
• 1:26:25
  Speaker 3: Is is ginger and garlic, and I think they use
• 1:26:28
  Speaker 3: fermented garlic, and it is some great stuff. It's a
• 1:26:33
  Speaker 3: little bottle. What is it here? It is three point four.
• 1:26:38
  Speaker 4: Fluid ounces And I don't remember, but I think what
• 1:26:44
  Speaker 4: was the name of that store, Susie, I think it's
• 1:26:46
  Speaker 4: still on our website.
• 1:26:48
  Speaker 3: Oh, power Mall, Yeah, Power Mall.
• 1:26:54
  Speaker 4: I think if you call them up there is a discount.
• 1:26:59
  Speaker 4: If you say affiliated with Doc Krupa and the show.
• 1:27:03
  Speaker 4: They know us, and I think they give you a
• 1:27:05
  Speaker 4: little discount. But they've got some great stuff. They've got
• 1:27:10
  Speaker 4: heart drops, and they've got kidney stuff, and they've got
• 1:27:15
  Speaker 4: bladder stuff, and they've got immune stuff, and they've got
• 1:27:19
  Speaker 4: what I really like about the heart drops, it's got
• 1:27:22
  Speaker 4: garlic in there, and garlic is so fabulous for us.
• 1:27:26
  Speaker 4: But this little travel bug, I've got a couple of them.
• 1:27:29
  Speaker 4: I bought a few back and they last a long time.
• 1:27:32
  Speaker 3: This one says it's still good until twenty six.
• 1:27:39
  Speaker 4: Yeah, still good until April of twenty six, and great
• 1:27:44
  Speaker 4: to take with you. And they got ginger in there
• 1:27:48
  Speaker 4: because ginger always helps settle a six stomach. And then
• 1:27:52
  Speaker 4: the garlic to kick butt and take names on whatever's
• 1:27:55
  Speaker 4: making you sick. Great stuff. And then they've got in
• 1:28:00
  Speaker 4: the cardio I mean the heart drops. And then they
• 1:28:03
  Speaker 4: have a heart I forget the name of it, heart
• 1:28:08
  Speaker 4: something else. Oh yeah, here it is right in front
• 1:28:10
  Speaker 4: of me.
• 1:28:11
  Speaker 3: It's good having a secretary. They have heart drops.
• 1:28:18
  Speaker 4: They have the travel bug cold Storm, which is really
• 1:28:23
  Speaker 4: kicked up a few notches to help fight.
• 1:28:26
  Speaker 3: When you're sick. Kidney support, cardio support, heart drops, heart
• 1:28:32
  Speaker 3: drops with cinnamon. I like the cinnamon, the one without cinnamon.
• 1:28:35
  Speaker 3: I don't like.
• 1:28:37
  Speaker 4: Bladder support for US men, prostate support, smooth regino, and
• 1:28:42
  Speaker 4: an immune support. So they got quite a few good
• 1:28:45
  Speaker 4: things from Strauss Naturals. They are in Kamloops, Canada, I believe,
• 1:28:53
  Speaker 4: but they have some offices and things going on down
• 1:28:56
  Speaker 4: here and some pretty good people. So all right, anything, guys,
• 1:28:59
  Speaker 4: for we go to break Susie. Nope, Bill, all right, Susy,
• 1:29:05
  Speaker 4: you got a recipe up your sleeve or.
• 1:29:07
  Speaker 3: Two yeah, I did.
• 1:29:08
  Speaker 6: It's when we've done before, and it was just uh apropost.
• 1:29:15
  Speaker 3: Oh okay.
• 1:29:17
  Speaker 4: I just went to Calico Farms and Susy said, don't
• 1:29:20
  Speaker 4: tell her what I bought, but I told her anyway.
• 1:29:23
  Speaker 6: Uh.
• 1:29:23
  Speaker 3: And I just tried some of the jalapeno ranch today.
• 1:29:29
  Speaker 3: Oh yeah, oh, oh my god, heaven. It was heaven.
• 1:29:35
  Speaker 3: All right, Well, this is doctor Grouper's Natural Health Hours.
• 1:29:38
  Speaker 4: When we come back, we're gonna help Susy with the
• 1:29:40
  Speaker 4: name of the company and we'll go right to her recipe.
• 1:29:44
  Speaker 4: So please listen to our sponsors and we will be
• 1:29:48
  Speaker 4: right back.
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  Speaker 2: there for you and your family when you need them
• 1:30:31
  Speaker 2: during an emergency. New Mana dot com a nutritionally healthy
• 1:30:35
  Speaker 2: way to prepare for any disaster. That's new Manna dot com.
• 1:30:40
  Speaker 2: And you m a n n a dot com.
• 1:30:56
  Speaker 7: As Heaven, West Virginia, Blue Ridge Mountain, Channon. The river
• 1:31:09
  Speaker 7: life is old, older than the trees, younger than the mountains.
• 1:31:17
  Speaker 3: Grow in lack reeds. Country roads. Take me home.
• 1:31:25
  Speaker 7: To the place.
• 1:31:28
  Speaker 3: Y line, West.
• 1:31:31
  Speaker 6: Virginia Mountain, my mind, Take me.
• 1:31:37
  Speaker 7: Home, country road, all my mem breeds to gather around
• 1:31:48
  Speaker 7: her minor's ladies. Stranger to blue water, dark and dusty trees.
• 1:32:00
  Speaker 7: All the scott mister, taste the bloom shine to you.
• 1:32:05
  Speaker 7: Dropping the country road.
• 1:32:10
  Speaker 3: Take you home.
• 1:32:13
  Speaker 7: To the lame, Take you.
• 1:32:25
  Speaker 3: A country road. All right, we are back. Welcome back.
• 1:32:34
  Speaker 3: That was John Denver, and I think he's pretty good.
• 1:32:36
  Speaker 3: He's got some good songs. There's one thing. I have
• 1:32:40
  Speaker 3: never found any artists that I like everything they do.
• 1:32:45
  Speaker 3: I don't care.
• 1:32:46
  Speaker 4: There's not Some people will tell me, oh, I love
• 1:32:49
  Speaker 4: that group. Well, I love songs from different groups and
• 1:32:53
  Speaker 4: different people, but never everything.
• 1:32:55
  Speaker 3: It just don't work that way for me, all right,
• 1:32:57
  Speaker 3: well we are back.
• 1:32:58
  Speaker 4: Welcome back to doctor group was Natural Health Hours and
• 1:33:02
  Speaker 4: this is the time of the show where we help
• 1:33:03
  Speaker 4: poor Susie who has stumbled along.
• 1:33:07
  Speaker 3: With the t in their cart tequila, and.
• 1:33:10
  Speaker 4: We're going to give her the name of the company
• 1:33:12
  Speaker 4: so she can tell other people. And it is remastered
• 1:33:17
  Speaker 4: and developed construction.
• 1:33:19
  Speaker 3: Take it away, Susie.
• 1:33:21
  Speaker 6: Well, I think you've done that one before.
• 1:33:24
  Speaker 3: Oh no, I know everyone I've done. Have you written
• 1:33:28
  Speaker 3: down all of them at one time or another?
• 1:33:31
  Speaker 6: Yes, it's actually renovation and design custom homes. We're in
• 1:33:37
  Speaker 6: the Texas hill Country. You can go to doccroupi dot com.
• 1:33:41
  Speaker 6: Go down about three quarters of the way and uh,
• 1:33:45
  Speaker 6: there's a link that will take you to our websites.
• 1:33:47
  Speaker 6: And we can also be reached at eight three zero
• 1:33:50
  Speaker 6: three seven seven two to one, three to one.
• 1:33:54
  Speaker 3: And I know what you're thinking about.
• 1:33:55
  Speaker 4: There was one time that I put developing, so developed
• 1:33:59
  Speaker 4: would ring a little close to that. But yeah, each
• 1:34:03
  Speaker 4: each week, being the incredibly almost talented person that I am,
• 1:34:09
  Speaker 4: I come up with something new.
• 1:34:11
  Speaker 3: All right, Well take it away on the recipes.
• 1:34:14
  Speaker 6: Well, and I got one, and you know, I was
• 1:34:18
  Speaker 6: just going, Okay, how can I make you know amino
• 1:34:21
  Speaker 6: acids and you know, healthy fats and whatnot taste better,
• 1:34:31
  Speaker 6: you know. So I thought, you know, it's still summertime.
• 1:34:35
  Speaker 6: And I love this recipe. We like to do it,
• 1:34:39
  Speaker 6: or I like to do it at least once a year.
• 1:34:42
  Speaker 6: And there was a place a little and I miss
• 1:34:46
  Speaker 6: it so much, a little tea house in Fredericksburg. And
• 1:34:51
  Speaker 6: it was called Peach Tree and you you know it
• 1:34:54
  Speaker 6: was I mean, I saw men in there, but you know,
• 1:34:58
  Speaker 6: not you know, really manly man. But it was a
• 1:35:02
  Speaker 6: tea house, you know, and you could get like, you know,
• 1:35:06
  Speaker 6: raspberry tea and have you know, a chicken salad on
• 1:35:11
  Speaker 6: a croissant, and you know, cloth table table coverings and
• 1:35:19
  Speaker 6: you know, little round bistro looking tables. And it was
• 1:35:21
  Speaker 6: just a big old huge picture windows all the way
• 1:35:25
  Speaker 6: around and it was just an awesome fun place. And
• 1:35:28
  Speaker 6: I do miss it. Fredericksburg has changed so much. But
• 1:35:33
  Speaker 6: this is Peach Tree chilled avocado soup. And you know this,
• 1:35:39
  Speaker 6: this has to be one of my favorites, and it's
• 1:35:42
  Speaker 6: time for me to make it again. Okay, So this
• 1:35:45
  Speaker 6: is a fairly large recipe. If you're going to feed
• 1:35:48
  Speaker 6: an army, you know, go for it. It's thirteen servings.
• 1:35:52
  Speaker 6: But I always cut this right in half, so I'm
• 1:35:57
  Speaker 6: gonna go with the full blown recipe as it is.
• 1:36:01
  Speaker 6: So four ripe avocados, peeled and pitted. Of course, scoop
• 1:36:10
  Speaker 6: out the avocado. I put all of this into a
• 1:36:13
  Speaker 6: food processor, just dump it all in. And you have
• 1:36:20
  Speaker 6: to kind of have a big food processor for this.
• 1:36:23
  Speaker 6: If not, you know, a blender. One clove of garlic.
• 1:36:26
  Speaker 6: But here's a way you could use some of your
• 1:36:29
  Speaker 6: fermented garlic. And no, I don't cut that in half.
• 1:36:33
  Speaker 6: I just used the whole one hole garlic cloth, four
• 1:36:39
  Speaker 6: green onions, and five tablespoons a fresh cilantro, and I've
• 1:36:45
  Speaker 6: used dried when I didn't have any fresh. You know
• 1:36:49
  Speaker 6: that stuff likes to go bad in about twenty one minutes,
• 1:36:55
  Speaker 6: and a tablespoon of sliced pickled hallo pene and it
• 1:37:00
  Speaker 6: does make a difference. I don't know why, it just does.
• 1:37:04
  Speaker 6: I've used fresh, but for some reason, the pickle and
• 1:37:07
  Speaker 6: if you had fermented, great with the juice, half a tea,
• 1:37:12
  Speaker 6: spin a tabasco, whatever kind of a liquidy topa chill.
• 1:37:22
  Speaker 6: I think it's what I have in my pantry. I
• 1:37:24
  Speaker 6: don't really care too much for Tabasco. But the topa Chico,
• 1:37:30
  Speaker 6: I think that's what it's called. Half a tea spin,
• 1:37:34
  Speaker 6: three cups of sour cream. You could use like a
• 1:37:38
  Speaker 6: you know, a kifer or fermented, you know, good quality yogurt.
• 1:37:47
  Speaker 6: A cup of buttermilk. Now y'all know why I was
• 1:37:50
  Speaker 6: asking Doc if Calico Farms had buttermilk. Eight cups of
• 1:37:55
  Speaker 6: chilled and it gives a brand not necessary chicken broth.
• 1:38:00
  Speaker 6: But every time I make this, I use bone broth
• 1:38:04
  Speaker 6: instead of chicken broth. Just a little extra nutrients, Celtic
• 1:38:09
  Speaker 6: sea salt. It does not call for pepper, but always
• 1:38:13
  Speaker 6: add it. And then you can, of course garnish I
• 1:38:17
  Speaker 6: never do with some more sour cream. And this is
• 1:38:22
  Speaker 6: full fat. You know you need that fat in your diet.
• 1:38:26
  Speaker 6: You don't want low fat that defeats the purpose. And
• 1:38:31
  Speaker 6: then you could mise upt some more green onions and
• 1:38:35
  Speaker 6: sprinkle it on top. So, like I said, it's one dish,
• 1:38:42
  Speaker 6: dump it all in, give it a whirl either with
• 1:38:45
  Speaker 6: your blender, vitamins or food process or if it's big enough.
• 1:38:52
  Speaker 6: But also when I cut this in half, it my
• 1:38:58
  Speaker 6: food processor handles it fine. I would say, after this
• 1:39:02
  Speaker 6: is all done, what I do if I know I'm
• 1:39:07
  Speaker 6: going to be making this the next day, I'll put
• 1:39:10
  Speaker 6: my chicken broth in the fridge or bone broth in
• 1:39:13
  Speaker 6: the fridge so that it's cold, have my avocados in
• 1:39:20
  Speaker 6: the fridge, and make sure it's cold. And because I'm
• 1:39:24
  Speaker 6: too impatient, I literally want to pull the poor this
• 1:39:28
  Speaker 6: from the food processor into my bowlt and eat it.
• 1:39:35
  Speaker 6: I cannot wait for it to chill. And talk about nutritious.
• 1:39:42
  Speaker 6: This stuff is good, very very good. I don't know, doctor,
• 1:39:46
  Speaker 6: do you ever try to make it?
• 1:39:50
  Speaker 5: No?
• 1:39:50
  Speaker 3: I don't think so.
• 1:39:52
  Speaker 4: It sounds good. I would have never thought of a
• 1:39:54
  Speaker 4: cold soup that would have just flew.
• 1:39:56
  Speaker 3: Right by me.
• 1:39:57
  Speaker 6: No, this is so absolutely yummy, and you ought to
• 1:40:05
  Speaker 6: try it. And you can where when I say cut
• 1:40:09
  Speaker 6: it in half, like I said, use the whole garlic clove,
• 1:40:14
  Speaker 6: and down here where it says a half of a
• 1:40:17
  Speaker 6: teaspoon of tabasco. When I cut it in half, I
• 1:40:23
  Speaker 6: still add half a teaspoon of tabasco. And it is feeling.
• 1:40:30
  Speaker 6: You know, most soups after an hour you're like, now
• 1:40:33
  Speaker 6: I'm hungry. Not with this soup. And it's just so
• 1:40:37
  Speaker 6: fantastic for summertime. And if I really and truly, if
• 1:40:42
  Speaker 6: I had to say what my favorite soup was, it
• 1:40:45
  Speaker 6: would be this one. And I've probably been making this
• 1:40:49
  Speaker 6: for no. Ten to fifteen years, maybe twelve years, but
• 1:40:54
  Speaker 6: like always over at a Rumble channel, and I want
• 1:40:57
  Speaker 6: to encourage y'all to, you know, give us a follow
• 1:41:02
  Speaker 6: and give us a thumbs up. You know, it helps
• 1:41:05
  Speaker 6: get the word out to more people. And that recipe's
• 1:41:10
  Speaker 6: going to be right there in the comment section and
• 1:41:14
  Speaker 6: you can refer back to it or you know, print
• 1:41:18
  Speaker 6: it now. So that's it. It's all got.
• 1:41:22
  Speaker 4: Sounded good. I told you I had that jalapeno ranch today.
• 1:41:29
  Speaker 4: Oh it was so good, you guys. I put on
• 1:41:33
  Speaker 4: the Rumble stuff in the chat and in the comment
• 1:41:37
  Speaker 4: section Calicle fresh Market if you'd like to look it up,
• 1:41:41
  Speaker 4: and the one in the chat section, let you click
• 1:41:44
  Speaker 4: on it right now. The one in comment you have
• 1:41:47
  Speaker 4: to copy and paste, I guess is what Susie said.
• 1:41:51
  Speaker 4: But if you look up Calicle fresh Market and you're
• 1:41:55
  Speaker 4: interested in stuff, it's.
• 1:41:57
  Speaker 3: About an hour or so from me. I don't know
• 1:42:01
  Speaker 3: how far from Bill or how far from Susie and.
• 1:42:06
  Speaker 4: Steve, but they've got everything raw cow milk, goat and milk,
• 1:42:13
  Speaker 4: all kinds of great stuff, sausage, cheese, we're all butter.
• 1:42:18
  Speaker 4: This last time they had raw fudge and honey and
• 1:42:23
  Speaker 4: eggs and meat and.
• 1:42:25
  Speaker 3: Some great sausage. I bought a.
• 1:42:29
  Speaker 4: Some kind of a Jalapino sausage and I thought it
• 1:42:32
  Speaker 4: might be real spicy, but it was perfect.
• 1:42:35
  Speaker 3: And they just got all kinds of stuff.
• 1:42:36
  Speaker 4: They've got the cream, and I think they have buttermilk,
• 1:42:42
  Speaker 4: and they've got a couple other things, probably more than
• 1:42:48
  Speaker 4: I can remember. Oh, they've got different cream, cheeses, pimento, cheese,
• 1:42:52
  Speaker 4: all kinds of great stuff. So if you guys want
• 1:42:55
  Speaker 4: to check them out, it's Calico Fresh Market up in Conroy.
• 1:43:00
  Speaker 6: It makes me very very very sad.
• 1:43:04
  Speaker 3: Well, you and Steve could make a road trip and
• 1:43:08
  Speaker 3: take coolers with dry ice and go stock up. Or
• 1:43:13
  Speaker 3: if you call herman, he might be able to send
• 1:43:17
  Speaker 3: all that stuff with you. If you had a big
• 1:43:19
  Speaker 3: enough harder for you guys, you would love it.
• 1:43:22
  Speaker 4: They got the chocolate milk that they call fudgy, and
• 1:43:27
  Speaker 4: I think they said they make it with like six
• 1:43:29
  Speaker 4: different chocolates, but.
• 1:43:32
  Speaker 3: Everything's made with raw milk. And it's just fabulous.
• 1:43:37
  Speaker 6: So how does he charge for a pound of raw butter?
• 1:43:42
  Speaker 3: You know that.
• 1:43:43
  Speaker 4: I don't remember what it was I bought too this
• 1:43:46
  Speaker 4: last time, just because every time they got it, I
• 1:43:48
  Speaker 4: get it, because there was a couple of times they
• 1:43:50
  Speaker 4: didn't have it. I'm I'm guessing now you could probably
• 1:43:53
  Speaker 4: click on the website, but I'm guessing it's at least
• 1:43:56
  Speaker 4: ten bucks.
• 1:43:57
  Speaker 3: But I don't know that for a fact.
• 1:44:01
  Speaker 6: Really that's a good price because to make a decent
• 1:44:05
  Speaker 6: amount of butter from Miller's cream, I need to pints
• 1:44:14
  Speaker 6: and they are nine dollars each because it takes the
• 1:44:19
  Speaker 6: way he explained it to me, it takes a gallon
• 1:44:22
  Speaker 6: to make a pint of cream.
• 1:44:25
  Speaker 1: Yeah.
• 1:44:25
  Speaker 4: I actually made my own butter one time at the office,
• 1:44:31
  Speaker 4: and I didn't have something to mix it, so I
• 1:44:33
  Speaker 4: had to walk around shaking this thing for It was
• 1:44:36
  Speaker 4: a lot of work, A lot of work. I'm pulling
• 1:44:41
  Speaker 4: up the market right now, build anything on her recipe.
• 1:44:47
  Speaker 1: No, what I was interested in your remark about cold soup.
• 1:44:51
  Speaker 1: Didn't you ever have any borsh.
• 1:44:54
  Speaker 3: Maybe?
• 1:44:55
  Speaker 4: But I never thought, you know atto, Yeah, it didn't
• 1:45:01
  Speaker 4: hit me right away when she first said that.
• 1:45:04
  Speaker 3: Yeah, I'm looking.
• 1:45:06
  Speaker 4: They Oh they've got Tallo also, yeah, so you can
• 1:45:11
  Speaker 4: cook with Tallo. And they just got a lot of
• 1:45:15
  Speaker 4: great stuff up there.
• 1:45:17
  Speaker 6: Yeah, I'm looking. You know, the pimento cheese, kombucha. You
• 1:45:23
  Speaker 6: know the kombucha. I think, depending on what you were fermenting,
• 1:45:29
  Speaker 6: would make a good starter, you know, for your fermentation.
• 1:45:35
  Speaker 3: And they have Kiefer also.
• 1:45:38
  Speaker 6: Yeah. See his milk gives a doll Now what now,
• 1:45:44
  Speaker 6: mister Miller went up to ten dollars a gallon, but
• 1:45:50
  Speaker 6: on paying nine.
• 1:45:52
  Speaker 3: Yeah, they've got kombucha, honey, yogurt, cream cheese is all
• 1:45:57
  Speaker 3: kinds of them just blows my mind, all the things
• 1:46:01
  Speaker 3: they come up with it. But I love helping them.
• 1:46:04
  Speaker 6: So this jalapeno cream cheese makes me very sad.
• 1:46:09
  Speaker 3: Well, you need to call them, talk to Herman. Talk
• 1:46:15
  Speaker 3: to Herman. Tell him that you and Steve and maybe
• 1:46:19
  Speaker 3: a few people would like an order.
• 1:46:22
  Speaker 4: And is there any way that they can ship it
• 1:46:25
  Speaker 4: or can you get if you come, can you make
• 1:46:27
  Speaker 4: sure ahead of time everything's ready and take dry ice?
• 1:46:33
  Speaker 6: So they are It does say shipping on here.
• 1:46:39
  Speaker 4: Yeah, I know they used to ship local, but I
• 1:46:42
  Speaker 4: don't know about shipping to a foreign country like Harper's
• 1:46:45
  Speaker 4: Valley PTA.
• 1:46:51
  Speaker 3: So I don't know they know, is that something that
• 1:46:54
  Speaker 3: interest you? Any of that kind of products.
• 1:46:58
  Speaker 1: Some occasionally. I've never been a big fan of cream cheese,
• 1:47:05
  Speaker 1: but it depends on what kind of cake you put
• 1:47:09
  Speaker 1: it in.
• 1:47:12
  Speaker 4: Well, the raw milk has me I'll never forget. The
• 1:47:17
  Speaker 4: saddest thing ever, I pulled up there several years ago
• 1:47:23
  Speaker 4: on July fifth, and the fire department was still finishing up.
• 1:47:29
  Speaker 4: The building had burned down. They lost all their products,
• 1:47:33
  Speaker 4: they lost a few animals, and they found fireworks at
• 1:47:38
  Speaker 4: the front door. And they had a lot of problem
• 1:47:41
  Speaker 4: years ago with people, especially in the government, the county
• 1:47:45
  Speaker 4: government and stuff, not liking them to sell raw products
• 1:47:49
  Speaker 4: because that's sinful, you know. So who knows what happened
• 1:47:53
  Speaker 4: back then. But I pulled up that day right after
• 1:47:56
  Speaker 4: the fire. Guys were just wrapping it up, and it
• 1:47:59
  Speaker 4: was so sad.
• 1:48:01
  Speaker 6: Yeah, it doesn't look like they would ship. I put
• 1:48:04
  Speaker 6: the ZIP code in and I think we're just too far.
• 1:48:10
  Speaker 4: But see nowadays, with dry ice, you know, it might
• 1:48:15
  Speaker 4: be worth it for you guys to put in an
• 1:48:18
  Speaker 4: order and they pay somebody to deliver it, you know,
• 1:48:22
  Speaker 4: or you go there and get it, so there's something
• 1:48:26
  Speaker 4: to think about if you if you went, and because
• 1:48:29
  Speaker 4: you can freeze a lot of stuff, I freeze all
• 1:48:31
  Speaker 4: the milk. Right now, I've got pimento cheese, and then
• 1:48:37
  Speaker 4: I've got the jalapeno ranch. But I've bought the chocolate milk,
• 1:48:43
  Speaker 4: I bought the keifer, I've bought the cream.
• 1:48:47
  Speaker 3: I always buy butter. Butter is one of those things.
• 1:48:50
  Speaker 3: I'm so spoiled, I.
• 1:48:51
  Speaker 4: Don't want to run out, and I buy seven or
• 1:48:53
  Speaker 4: eight gallons of milk when I go.
• 1:48:57
  Speaker 6: I've never had I've never been sat spied with the
• 1:49:00
  Speaker 6: texture of the milk after I froze it.
• 1:49:04
  Speaker 4: Yeah, well, if you do it with raw milk from
• 1:49:07
  Speaker 4: there and you shake it real good and then put
• 1:49:10
  Speaker 4: it in the freezer, it works perfect. And then what
• 1:49:14
  Speaker 4: I do when my gallon and the refrigerator gets halfway down,
• 1:49:18
  Speaker 4: I pull the other one out and let it start
• 1:49:20
  Speaker 4: to frosting, and periodically I walk in there and shake
• 1:49:24
  Speaker 4: it as it to frost, and then when it's ready.
• 1:49:27
  Speaker 3: I've never had a bad one yet. The only time
• 1:49:30
  Speaker 3: I've seen bad ones if he froze regular milk.
• 1:49:36
  Speaker 4: So I don't know, but like I said, you could
• 1:49:39
  Speaker 4: call Herman and talk to him. I'll send you his Well,
• 1:49:44
  Speaker 4: I think if you call that number then it goes
• 1:49:47
  Speaker 4: to Herman automatically anyway. Okay, so but you know, you
• 1:49:52
  Speaker 4: and Steve could do it, and like I said, they
• 1:49:55
  Speaker 4: got a little bit of everything.
• 1:49:57
  Speaker 3: The fudge is something new and it's not cheap, but it's.
• 1:50:01
  Speaker 4: Really really sinfully good. All right, Well we're at that
• 1:50:07
  Speaker 4: time of night, guys, Susy, anything you like to close
• 1:50:12
  Speaker 4: out talk about anything we've covered tonight.
• 1:50:16
  Speaker 3: Well, no, not.
• 1:50:19
  Speaker 6: Axcept not not really. You know, I've thoroughly enjoyed the show.
• 1:50:27
  Speaker 6: I'm always interested when you talk about you know, the
• 1:50:30
  Speaker 6: immune system and you know how to maintain, how to
• 1:50:34
  Speaker 6: feed it, and just very appreciative of the information as always.
• 1:50:43
  Speaker 4: That's why I like epimmune and immuplex because they've got
• 1:50:47
  Speaker 4: so many great things in there. Emmuplex has got some
• 1:50:52
  Speaker 4: raw glanular like spleen liver and maybe thymus. Let me
• 1:50:59
  Speaker 4: take a look while we're talking, so I can sound
• 1:51:01
  Speaker 4: like I know what I'm talking about.
• 1:51:04
  Speaker 6: While you're looking. Just about before you know the season,
• 1:51:08
  Speaker 6: if you will, first coal snap or whatever, we both
• 1:51:12
  Speaker 6: start taking you know, the emuplex and Uh, and I
• 1:51:16
  Speaker 6: had forgotten to kind of go back and forth between
• 1:51:19
  Speaker 6: the emuplex and the epimune, and we'll we'll definitely do
• 1:51:23
  Speaker 6: that for this this year's bug season.
• 1:51:29
  Speaker 3: Yeah, I'm looking right now.
• 1:51:34
  Speaker 4: It's got vitamins A C E P twelve fullic acid, zinc, copper, chromium, iron, selenium,
• 1:51:42
  Speaker 4: thymus liver and spleen glanular. So there's three glandulars and
• 1:51:48
  Speaker 4: pretty impressive stuff.
• 1:51:52
  Speaker 3: They they thought of this way back.
• 1:51:55
  Speaker 4: And I'll tell you what's really good. If you get
• 1:51:57
  Speaker 4: some of that uh cold star from Straus Natchels, it's
• 1:52:03
  Speaker 4: it's kicked up, not as unknown as Emerald would say. Uh,
• 1:52:08
  Speaker 4: it's got garlic and it's over two thousand plus phytochemicals
• 1:52:16
  Speaker 4: in it to be proven to kill bacteria, fungus, parasites,
• 1:52:20
  Speaker 4: viral stuff, and uh, it's it's it's some tough stuff.
• 1:52:26
  Speaker 3: And it's it's they have it arctic cherry flavor.
• 1:52:32
  Speaker 4: And it's the cold storm, which is cold and flu
• 1:52:36
  Speaker 4: rescue and it works.
• 1:52:38
  Speaker 3: I've got some of that here too. You know, one
• 1:52:41
  Speaker 3: of those things you stock up and you don't need
• 1:52:43
  Speaker 3: a lot.
• 1:52:44
  Speaker 4: So if you got sick, great and if you if
• 1:52:48
  Speaker 4: you take a little of some of these things, like
• 1:52:50
  Speaker 4: the garlic and the amiplex and the epimune ahead of time.
• 1:52:55
  Speaker 4: No self respecting virus is gonna host come.
• 1:52:58
  Speaker 3: To you and let you be the hole. They're just
• 1:53:01
  Speaker 3: not going to like that.
• 1:53:03
  Speaker 4: Yep, all right, Bill, anything since Sissy's bailing out on me,
• 1:53:08
  Speaker 4: you ruined her?
• 1:53:13
  Speaker 1: No, not really. I spent kind of a quiet week,
• 1:53:17
  Speaker 1: and those are nice. I find as I become more
• 1:53:21
  Speaker 1: ancious that I enjoy quiet weeks more.
• 1:53:25
  Speaker 3: Are you doing a lot of reading still? Oh? Yeah, yeah, yeah, yeah.
• 1:53:32
  Speaker 3: I just finished reading.
• 1:53:35
  Speaker 4: One book and I'm getting ready to reread The Poison Squad.
• 1:53:40
  Speaker 4: And ladies and gentlemen, I'll tell you what, if you
• 1:53:42
  Speaker 4: don't want to read, go get that film.
• 1:53:45
  Speaker 3: You got to watch it, you will you hear me
• 1:53:47
  Speaker 3: talk about it all the time, but it is worth watching.
• 1:53:51
  Speaker 3: Doctor Wiley was.
• 1:53:52
  Speaker 4: A He was the best thing ever for us, and
• 1:53:57
  Speaker 4: they beat him up unmercifully because the big companies and
• 1:54:02
  Speaker 4: the pharmacy and the government all got in bed and
• 1:54:05
  Speaker 4: decided they could make money while they killed us with
• 1:54:08
  Speaker 4: bad ingredients. So at least now Coca Cola is going
• 1:54:14
  Speaker 4: to have to go back to cane sugar instead of
• 1:54:19
  Speaker 4: that corn fructose junk they've been putting in it.
• 1:54:23
  Speaker 3: It blows my mind that all around the world they
• 1:54:26
  Speaker 3: sell it.
• 1:54:27
  Speaker 4: Without high fructose corn syrup, but here in this country
• 1:54:31
  Speaker 4: they've been poisoning us forever.
• 1:54:33
  Speaker 3: If you like that, and it's so sad. It costs
• 1:54:36
  Speaker 3: more to use that stuff, and they know it's bad,
• 1:54:41
  Speaker 3: and maybe they're working with Bill Gates. I don't know.
• 1:54:47
  Speaker 6: So do you know for sure that they're gonna put
• 1:54:50
  Speaker 6: raw hold cane sugar in their products? Are they just
• 1:54:54
  Speaker 6: gonna put what they call, you know, what we call
• 1:54:58
  Speaker 6: processed sugar in their instead of the hot proctose corn syrup.
• 1:55:04
  Speaker 3: Well what I heard the other day of somebody said
• 1:55:08
  Speaker 3: real sugar. I believe, so I'm I'm praying that they
• 1:55:13
  Speaker 3: do the right thing. But I don't know that for
• 1:55:15
  Speaker 3: You do not know for sure.
• 1:55:19
  Speaker 4: But I do know that I buy the Mexican coke
• 1:55:23
  Speaker 4: for my family. I like Pepsi, and Pepsi has sugar
• 1:55:29
  Speaker 4: in their drinks, and they used to have mountain dew,
• 1:55:33
  Speaker 4: my favorite, and they won't. They don't sell it anywhere.
• 1:55:36
  Speaker 4: I can't find it unless you buy the hyperctless carnsrup
• 1:55:40
  Speaker 4: and you know, it's funny. The ones with cane sugar
• 1:55:43
  Speaker 4: tastes better. You gotta wonder why they're doing that. I
• 1:55:49
  Speaker 4: saw something today, the Mars Bar Chocolate company wants to
• 1:55:54
  Speaker 4: do some genetic gene editing on the cocoa plant.
• 1:56:01
  Speaker 3: That can't be good. So sad.
• 1:56:04
  Speaker 4: There was a time where all them guys wanted to
• 1:56:07
  Speaker 4: make good products, and doctor Wiley and the Poison Squad
• 1:56:12
  Speaker 4: bunch worked hard.
• 1:56:14
  Speaker 3: To help us. But I don't know. So sad, so sad.
• 1:56:21
  Speaker 3: But if you get a chance, ladies and gentlemen, and
• 1:56:24
  Speaker 3: you like to read.
• 1:56:25
  Speaker 4: The book is by Deborah Blum and it's called The
• 1:56:29
  Speaker 4: Poison Squad. But there is a DVD out there. I
• 1:56:34
  Speaker 4: think Amazon carries it.
• 1:56:35
  Speaker 3: It's pretty cheap.
• 1:56:37
  Speaker 4: And maybe I'll reread The Poison Squad and we'll talk
• 1:56:40
  Speaker 4: more about it. But they did things that would just
• 1:56:44
  Speaker 4: kill you. What they were doing to people back then.
• 1:56:48
  Speaker 4: The things they put to make stuff look like butter
• 1:56:51
  Speaker 4: and cream. They drop meat in the packaging plant down
• 1:56:56
  Speaker 4: into septic stuff, pick it up and push it on.
• 1:56:59
  Speaker 3: Down the line. Very horrible, very horrible.
• 1:57:07
  Speaker 6: All right, Well, we're just population control.
• 1:57:12
  Speaker 3: Yeah, Well that's what it was, Doctor Wiley fought hard
• 1:57:15
  Speaker 3: for us.
• 1:57:16
  Speaker 4: He was a great man, and I think after they
• 1:57:20
  Speaker 4: finally kicked him out of the Department of Chemistry, which
• 1:57:25
  Speaker 4: later became the Food and Delirious Drug Association, he went
• 1:57:30
  Speaker 4: to work for one of those magazines, It's Better Homes
• 1:57:34
  Speaker 4: and Garden.
• 1:57:34
  Speaker 3: Maybe I don't quite remember, but I know he ended
• 1:57:39
  Speaker 3: up doing that and he got a chance to do
• 1:57:41
  Speaker 3: good stuff and tell people good things.
• 1:57:43
  Speaker 4: So all right, guys, Well we're at that time of
• 1:57:46
  Speaker 4: the night. I cannot think our poor tired producer was
• 1:57:50
  Speaker 4: run down the night, guys, And I hope my wonderful
• 1:57:55
  Speaker 4: jokes and my super super relationship advice woll came.
• 1:58:03
  Speaker 3: Up, Susie.
• 1:58:06
  Speaker 4: But anyway, I cannot thank you enough Steve and Bill
• 1:58:10
  Speaker 4: and Susie and Bill. I'm so grateful you didn't hang
• 1:58:13
  Speaker 4: up on me tonight. I was starting to get a
• 1:58:15
  Speaker 4: complex and it wasn't an immune complex. But it's just
• 1:58:20
  Speaker 4: so great you guys are all here. It's so much fun.
• 1:58:23
  Speaker 4: We added a couple of different nations this last week,
• 1:58:28
  Speaker 4: and we're so grateful for all you people to listen
• 1:58:30
  Speaker 4: all over the world and here in the United States,
• 1:58:34
  Speaker 4: and we hope we put a smile on your face
• 1:58:36
  Speaker 4: and make you laugh and give you some food for thought.
• 1:58:39
  Speaker 3: Maybe you learn a couple of.
• 1:58:40
  Speaker 4: Things you didn't know, and you don't buy junk vitamins
• 1:58:44
  Speaker 4: and waste your money. And if you ever have a
• 1:58:46
  Speaker 4: question about that stuff, contact us. We did have a
• 1:58:50
  Speaker 4: gentleman contact us the other day, and I'm not sure, Susie,
• 1:58:53
  Speaker 4: how that works. They sent me a thing from go Daddy,
• 1:58:58
  Speaker 4: and I just replied at the top. I thought it
• 1:59:01
  Speaker 4: would go right back to him, but I have not
• 1:59:03
  Speaker 4: heard back from him, so I don't know.
• 1:59:05
  Speaker 6: But it's I think it's an encrypted message so that
• 1:59:09
  Speaker 6: people don't necessarily want to reveal their email, don't have to.
• 1:59:16
  Speaker 4: Okay, Well, at the bottom there was a click here thing,
• 1:59:20
  Speaker 4: but I just went back to the top and replied,
• 1:59:22
  Speaker 4: so I hope it got to him. I told him
• 1:59:25
  Speaker 4: how to get products and all that good stuff. So
• 1:59:28
  Speaker 4: all right, Well, Susy and Bill and Steve, thank.
• 1:59:31
  Speaker 3: You guys so much. I know the audience loves you
• 1:59:34
  Speaker 3: guys as much as I do. And all this good.
• 1:59:37
  Speaker 4: Natural food that we were talking about, like Calico Farms,
• 1:59:41
  Speaker 4: if anybody can get up there, you're going to be
• 1:59:43
  Speaker 4: so so happy.
• 1:59:44
  Speaker 3: If you're not in the Texas area.
• 1:59:47
  Speaker 4: There's probably somebody in your state, or your county or
• 1:59:51
  Speaker 4: your area that's Scott raw milk and good products.
• 1:59:55
  Speaker 3: You just got to look for him and you'll be
• 1:59:58
  Speaker 3: very happy. But it is that time of night, ladies
• 2:00:01
  Speaker 3: and gentlemen.
• 2:00:01
  Speaker 4: I like to say, May God bless you all with
• 2:00:04
  Speaker 4: health and happiness, keep your lives peaceful, free and safe.
• 2:00:11
  Speaker 4: And my cuckoo clocks are trying to chime in, and
• 2:00:15
  Speaker 4: as you know, it is time for good Scotch, good cigars,
• 2:00:22
  Speaker 4: and good night, Good.
• 2:00:24
  Speaker 6: Night at all, Good night anyone, God bless.
• 2:00:33
  Speaker 5: Seems the love I've known has always been the most
• 2:00:36
  Speaker 5: destructive kind. Yes, that's why now I feel so old.
• 2:00:44
  Speaker 3: Before my time.
• 2:00:47
  Speaker 5: Yesterday, when I was your the taste of life was sweet.
• 2:00:55
  Speaker 3: Has rain upon my tongue. I teased at life.
• 2:01:00
  Speaker 5: As if it were a foolish game, the way the
• 2:01:04
  Speaker 5: even breeze made tease a candle flame. The thousand dreams
• 2:01:10
  Speaker 5: I dream'd, the splendid things I plann'd.
• 2:01:14
  Speaker 3: I always built to last on weekend, shifting sand. I
• 2:01:20
  Speaker 3: lived by night, an.
• 2:01:22
  Speaker 5: Shunned the naked light of day.
• 2:01:25
  Speaker 3: And only now I see how the years ran away.
• 2:01:31
  Speaker 5: Yesterday, when I was young, so nay