Latest / Dave Kroupa (DOC)'s show / Dr. kroupa's Natural Health Hours 1-15-25 with Doc, Suzi, and Bill

Transcript

Dr. kroupa's Natural Health Hours 1-15-25 with Doc, Suzi, and Bill · Dave Kroupa (DOC)'s show

0:07
Speaker 1: Worried about where your next meal will come from if
0:09
Speaker 1: the power is out for an extended period of time,
0:12
Speaker 1: I'd like to suggest new Mana Foods, a family owned
0:15
Speaker 1: business with a passion for food quality and taste, as
0:18
Speaker 1: well as long term storage reliability. Newmana dot Com check
0:22
Speaker 1: them out for your family's health and security. Foods so
0:25
Speaker 1: good tasting and good for you. It can be eaten
0:28
Speaker 1: every day. Standard buckets are GMO free, contain no aspartame,
0:33
Speaker 1: high fruitose, corn syrup, autolized yeast extract, chemical.
0:37
Speaker 2: Preservatives, or soy.
0:38
Speaker 1: You can be confident your new man of meals will
0:41
Speaker 1: be there for you and your family when you need
0:44
Speaker 1: them during an emergency.
0:45
Speaker 2: New Manna dot com a.
0:47
Speaker 1: Nutritionally healthy way to prepare for any disaster. That's new
0:52
Speaker 1: Manna dot com and you m a n Na dot com.
1:03
Speaker 3: If you need a new mailbox, our whole house and
1:06
Speaker 3: property to go with it the road to get you there,
1:10
Speaker 3: I suggest you call Renovation and Design eight three zero
1:14
Speaker 3: three seven seven two one three one, a small family
1:17
Speaker 3: business to treat you like family. They work with you
1:21
Speaker 3: every step of the way. They'll help you repair, renew, expand,
1:25
Speaker 3: or build your dream within moments of meeting them, you'll
1:29
Speaker 3: know you made the best choice. Renovation and design done
1:34
Speaker 3: right with passion and pride. Eight three zero threes seven
1:39
Speaker 3: seven two one three one yeah, oh yeah, my condition.
1:58
Speaker 4: I will coop the smoon with the sundown shining.
2:03
Speaker 3: And I found my mind in a brown paper peg.
2:10
Speaker 3: But then I tripped on a cloud and fell eight
2:17
Speaker 3: miles high high, I told my man on a jagged.
2:22
Speaker 4: Sky, I just dropped in to see what condition my
2:27
Speaker 4: condition was in?
2:30
Speaker 2: Yeah, yeah, what condition?
2:45
Speaker 3: Welcome everybody to Doctor Cooper's Natural Health Hours. We've got
2:50
Speaker 3: just Bill and I again says he's laid up six still.
2:54
Speaker 3: She was doing better, but she needed a little more
2:59
Speaker 3: rest to regroup and get her energy back, So hopefully
3:05
Speaker 3: we'll have her next week full throttle. Bill and I
3:09
Speaker 3: were just talking off air that we're in the process
3:14
Speaker 3: of working with Steve O'Brien from Quality Computers. If you
3:19
Speaker 3: like to reach him, it's eight three zero nine nine
3:21
Speaker 3: eight four three eight one, and he's gonna help us.
3:26
Speaker 3: Since Breaker quit doing live shows, what happens now is
3:31
Speaker 3: we do this show as a recording in the live
3:34
Speaker 3: time spot that we used to have, and then as
3:37
Speaker 3: soon as the show's over. I posted just like we
3:41
Speaker 3: did when it was live, so you're not missing much.
3:44
Speaker 3: You just can't tune in live. But Steve's fixing it
3:48
Speaker 3: where the output of the show as we're doing right
3:51
Speaker 3: now and being recorded, will go to Rumble and it
3:57
Speaker 3: will be live and rumbles. So that'll be pretty cool.
4:02
Speaker 3: So anybody listening tonight, I mean to the show right
4:07
Speaker 3: after this night, maybe next week we'll be live and Rumble.
4:13
Speaker 3: Like I said that, that's a pretty cool format. A
4:16
Speaker 3: lot of people are broadcasting on Rumble and so hopefully
4:20
Speaker 3: we can do that. So anyway, Billy, you want to
4:22
Speaker 3: tell everybody.
4:23
Speaker 5: Hello, Hello folks?
4:26
Speaker 3: All right, Well, yeah, no, Susie, so Phil and I
4:31
Speaker 3: can't give her another cooking lesson since she's not here.
4:35
Speaker 3: This could hold her back. She may not graduate on time,
4:38
Speaker 3: but you know, we'll figure it out. One of the
4:42
Speaker 3: things that we talked about last week was boosting your
4:48
Speaker 3: immune system, because what happens, just like with poor Susie
4:53
Speaker 3: and all of us. You take certain things probably all
4:59
Speaker 3: the time. I'm a regular basis, but if a virus
5:03
Speaker 3: or something sneaks up and slaps you, you're not ready
5:08
Speaker 3: because you haven't boosted your immune system up. You're at
5:11
Speaker 3: a certain level. So when it gets cold and flu season,
5:16
Speaker 3: we need to start doing extra things like more immuplex,
5:21
Speaker 3: more epimune, more astragalus, different things to kick our immune
5:29
Speaker 3: system up. A couple not just ikinasia premium from medi
5:34
Speaker 3: herb ikinesia see from Standard Process, and you need to
5:39
Speaker 3: start doing all that. Also, Standard Process has some health packs.
5:44
Speaker 3: One of them has epimune and the other one has
5:52
Speaker 3: imuplex in it with a few other things. And I'm
5:55
Speaker 3: going to pull it up right here so i can
5:57
Speaker 3: tell you exact Okay, one of them they call vegetarian.
6:00
Speaker 3: I wish they wouldn't do that, because I I don't
6:03
Speaker 3: think we need to go that road. But it's epimmune
6:06
Speaker 3: complex cataplex D very important when you're sick, and ikinacious
6:13
Speaker 3: C that's in that pack. And then on the other
6:16
Speaker 3: daily Convenience Immune System pack they have immuplex cataplex F.
6:23
Speaker 3: That's very important for your immune system because it's got
6:26
Speaker 3: the fatty acids, cataplex C, good old natural vitamin C
6:32
Speaker 3: and calcium lactape very important because it helps the immune
6:37
Speaker 3: system respond with white blood cell function. So you got
6:41
Speaker 3: some of them choices and then when you do get sick.
6:44
Speaker 3: We got dimex, we got condoplex, we got andographis, we've
6:50
Speaker 3: got varinon, we've got mer forte, We've got our Temyson,
6:56
Speaker 3: and what's nice. Like I was telling Susie, you need
7:00
Speaker 3: to try some of the different ones sometimes when you've
7:03
Speaker 3: been sick for a few days, just to see how
7:06
Speaker 3: your body responds and how the virus responds. So say
7:11
Speaker 3: you've been doing muplex, well you might want to kick
7:14
Speaker 3: it up with epimune. You might want to try Mira forte.
7:18
Speaker 3: You might want to try virnon, you might want to
7:20
Speaker 3: try our temison, because they're all things you probably haven't
7:24
Speaker 3: taken regular and they might be just that extra kick.
7:29
Speaker 3: One of the things Susie and I talked about was garlic.
7:33
Speaker 3: I said, do you have garlic and she said yeah.
7:35
Speaker 3: I said, well it's anti viral, antibacterial, antifungal. It didn't reply,
7:44
Speaker 3: So you have better circulation, just a good thing all
7:49
Speaker 3: the way around. So she was going to take some
7:51
Speaker 3: of that, and when I talked to her, I didn't
7:54
Speaker 3: talk to her today. She left me a message because
7:56
Speaker 3: I was kind of tied up. She sounded a lot
8:00
Speaker 3: lot better, but just weak. And the last thing that
8:03
Speaker 3: it hits everybody is in your chest and you got
8:07
Speaker 3: to beat that. That's where bronc effect, Paul mcco, restco,
8:13
Speaker 3: ah Sinus, Forte h all erplex, all of these things
8:23
Speaker 3: play a big role in dealing with what's in your chest.
8:27
Speaker 3: So that that's some good stuff to stuck your cabinet with. Bill.
8:31
Speaker 3: Do you know anybody, anybody in the family or friends
8:33
Speaker 3: getting sick.
8:36
Speaker 5: Of No more than usual. That's from my perspective as
8:42
Speaker 5: a therapist.
8:45
Speaker 3: Yeah.
8:45
Speaker 5: When I you know, I had my practice and people
8:47
Speaker 5: would begin to, uh, you know, when people would come
8:52
Speaker 5: in and they begin to talk talk to me about
8:54
Speaker 5: how they were feeling. I always spent a little time
8:59
Speaker 5: talking to them about the need, as you just said,
9:03
Speaker 5: to begin to beef up immune systems, to begin to
9:08
Speaker 5: kind of compensate for the stress that your body was feeling.
9:12
Speaker 5: It's just, you know, it's when I, as I used
9:14
Speaker 5: to say, it's like when you're driving an automobile and
9:19
Speaker 5: you're driving ninety miles an hour, you use a lot
9:21
Speaker 5: more fuel than you would if you were going at
9:25
Speaker 5: a reasonable speed. When you're stressed out, your body uses
9:29
Speaker 5: a whole lot more fuel than when you're just at
9:33
Speaker 5: your normal functional level. And so when you begin to
9:37
Speaker 5: feel depressed or anxious or any any of the any
9:43
Speaker 5: of the fealds that we used to work in I
9:45
Speaker 5: used to work in, I would always say, look, you
9:48
Speaker 5: really need to begin to take care of washing your diet,
9:54
Speaker 5: washing your intake, getting RESTful, restorative sleep. One of the
10:01
Speaker 5: best best methods for wellness is sleeping well. If you
10:06
Speaker 5: don't sleep well, there ain't much that's good. You know,
10:11
Speaker 5: people wake up at two and three in the morning
10:13
Speaker 5: and worry about stuff. The next day is a mess. Oh,
10:16
Speaker 5: good sleep is really important. And I know you've talked
10:19
Speaker 5: about some of the products that standard process and many
10:24
Speaker 5: of your path that really help with that. And it
10:27
Speaker 5: gives your body a chance to use the other stuff
10:31
Speaker 5: that you're taking just to kind of get your immune
10:34
Speaker 5: system back on track. It gives you buy a better
10:37
Speaker 5: chance to absorb that and to really begin to heal. So, yeah,
10:42
Speaker 5: stress is Stress is a huge deal in health, and
10:45
Speaker 5: I think people don't often realize how much stress they're under.
10:49
Speaker 5: I know I've talked about it a couple of times
10:51
Speaker 5: on the program. That is such a subtle incremental increase
10:57
Speaker 5: in and the stress that all of your bodily systems
11:01
Speaker 5: are under that you don't really even notice it until
11:05
Speaker 5: it gets to be pretty intense. So being aware of
11:09
Speaker 5: how you're doing, being aware of how you're feeling, that's
11:14
Speaker 5: as much a part of a part of health. Health
11:18
Speaker 5: is just not about curing stuff. Help is about taking
11:21
Speaker 5: care of yourself, and I think we need to keep
11:25
Speaker 5: that in mind. It's two different approaches, but the one
11:28
Speaker 5: to me that seems the most important is you take
11:30
Speaker 5: care of yourself as you go along. Your chances are
11:34
Speaker 5: staying wealth or better. If you notice there's a change
11:37
Speaker 5: in your behavior or your thought, compensate for that. Keeps
11:42
Speaker 5: it up there you go.
11:46
Speaker 3: Do you want to share with them some of your
11:48
Speaker 3: experiences and trying to find things that help you sleep
11:52
Speaker 3: better and some of the products you liked and different
11:55
Speaker 3: things that happen when you took them.
11:58
Speaker 5: Yeah, one of the ones that's been around a long time,
12:01
Speaker 5: and I've heard of it before I was acquainted with
12:05
Speaker 5: you and your work, but Valerian has been around for
12:10
Speaker 5: a long time. I don't I was going to remember
12:15
Speaker 5: the plant that it comes from, and of course I can't.
12:17
Speaker 5: But one of the things that you and I tart
12:20
Speaker 5: when I was having some sleep difficulties was that, which
12:25
Speaker 5: it doesn't work for me, and the next day I
12:28
Speaker 5: feel just beat up. Okay, so tried something else, and
12:33
Speaker 5: I don't remember what the second thing we tried was,
12:35
Speaker 5: but it works a little better and the next day
12:37
Speaker 5: wasn't so such a waste. But the one that really
12:41
Speaker 5: works for me, and I just forgot his name of
12:45
Speaker 5: getting old is great. It comes in a fairly large tablet.
12:51
Speaker 5: A large tablet is way too much. I'm down to
12:54
Speaker 5: an age of the tablet hook or a quarter tablet.
12:57
Speaker 5: I've cut it in half and cut the half and
12:59
Speaker 5: half and that works really well for me.
13:03
Speaker 3: Are you talking about men checks?
13:08
Speaker 5: Yes, thank you, Okay, thank you. That sounds like a
13:11
Speaker 5: serial to me. I guess that's why I forget it,
13:13
Speaker 5: But yeah, men checks. It comes in a fairly good
13:17
Speaker 5: sized tablet that I tried cutting it in half. It
13:20
Speaker 5: was still a little too much. Cut to half and half,
13:24
Speaker 5: down to a quarter tablet, and for me that was
13:27
Speaker 5: just perfect. So again, you know, we're all individuals, we're
13:31
Speaker 5: all different. We respond to all these things in terms
13:35
Speaker 5: of our own body chemistry, our own body functionality, and
13:38
Speaker 5: since I think part of the frustrating thing, and we've
13:42
Speaker 5: talked about this before, is that it takes a little
13:44
Speaker 5: bit of time to figure this stuff out. You know,
13:47
Speaker 5: we're a culture that is really into instant gratification. I
13:52
Speaker 5: want to feel better right now, Dawn. I don't want
13:55
Speaker 5: to have to wait three or four days, or a
13:57
Speaker 5: week or a month. I want it now. Tired of
14:00
Speaker 5: feeling bad, We have to understand that that kind of
14:06
Speaker 5: an outlook is stress inducing in in itself. If we
14:11
Speaker 5: put that kind of pressure on ourselves to feel better,
14:14
Speaker 5: it's gonna it's just gonna make it worse. We have
14:16
Speaker 5: to learn to be patient to be where we are,
14:20
Speaker 5: to understand that it's a process that we need to
14:25
Speaker 5: kind of grow with and about the stress as much
14:30
Speaker 5: as we can. But again, it's it's trying to find
14:33
Speaker 5: the right sometimes the right combination of a couple of
14:37
Speaker 5: different things. In this particular facet of minchecks was it
14:40
Speaker 5: was the works just fine by itself as as a
14:44
Speaker 5: sleep aid. But as you say, sometimes it's it takes
14:49
Speaker 5: a combination of a couple of different things. But but
14:56
Speaker 5: we'll have to say that because I mean, you know,
14:58
Speaker 5: I was I grew up. When I will hit the
15:01
Speaker 5: market and as you sit here the like I said
15:05
Speaker 5: last week, that you know, you got a really bad
15:07
Speaker 5: cold going on and you want to get some sleep,
15:09
Speaker 5: Mike will do it. And that's really all it's for.
15:14
Speaker 5: You've got to get the restorative sleep so that your
15:18
Speaker 5: body can begin to return to its usual status. And
15:23
Speaker 5: it's not something you want to take every night for
15:26
Speaker 5: two or three months, but every once in a while
15:31
Speaker 5: when you're really clogged up and you want to get
15:34
Speaker 5: some sleep, good stuff, then you can get back into
15:37
Speaker 5: the other things. But yeah, it takes time. It takes time,
15:41
Speaker 5: and sometimes that's a problem for folks.
15:44
Speaker 3: Yeah, well, and you hit a key thing. Everybody's different.
15:51
Speaker 3: If if you've got a wife or a girlfriend or
15:53
Speaker 3: a husband, you might take one thing for sleep and
15:57
Speaker 3: helps you deal with it, and they take it and
16:00
Speaker 3: it doesn't work or it's too strong. One of the
16:03
Speaker 3: things I was going to bring up. Bill tried minchecks,
16:07
Speaker 3: but he had to break it to find his need.
16:10
Speaker 3: But we also have mentran, which is a little weaker.
16:16
Speaker 3: And then you've got minchecks, which is in the middle
16:19
Speaker 3: of the road, and then you've got archecks, which in
16:22
Speaker 3: the books it says archecks for the man that's about
16:25
Speaker 3: ready to blow his stack. So you've got a real
16:28
Speaker 3: strong one with archecks, and you've got a middle of
16:32
Speaker 3: the road with minchecks. In fact, I think Mincheck's is
16:35
Speaker 3: a combination of Mintran and archeck. So they took the
16:39
Speaker 3: strongest and the weakest and to put them together, and
16:42
Speaker 3: they came up with minchecks. But if you want to
16:45
Speaker 3: try a weaker one next time, bill or ladies and gentlemen,
16:49
Speaker 3: try mintran. It's already a little weaker. It's the mildness
16:55
Speaker 3: of standard processes mineral tranquilizers, and it just might be
17:01
Speaker 3: the magic. And then you don't have to break up
17:03
Speaker 3: the tablet of minchecks. And then if you are really
17:08
Speaker 3: stressed beyond belief and you're just worren down like a dog,
17:12
Speaker 3: you might want to try or checks. That's the strongest one.
17:16
Speaker 3: And then we've got Voalari, and then we've got Rodiola
17:20
Speaker 3: and Sasandra, and we've got Saint John's Ward and a
17:26
Speaker 3: few different things. We've got Neviton forte helps you deal
17:31
Speaker 3: with stress. That's another one. You just got to find
17:36
Speaker 3: what works for you. But a lot of you guys
17:38
Speaker 3: out there, if you try minchecks like Bill, and you
17:41
Speaker 3: found you had to break it up a little. Try
17:43
Speaker 3: mintrand the next time and see what that does, and
17:46
Speaker 3: let us know, get back to us. We'd appreciate it.
17:50
Speaker 3: Bill might even send you some money. But I will, Oh,
17:53
Speaker 3: that's just the way it is.
17:55
Speaker 5: As I get my checks, I'll be doing that.
17:58
Speaker 3: Yeah, Susie. Wait, Sissy gets her check, it's gonna have
18:02
Speaker 3: negative numbers. Yeah, probably, yeah, I mean, come on, you know,
18:08
Speaker 3: my my main wild pioneer woman got her butt kicked
18:14
Speaker 3: this last time. But the poor thing, SUSY's. SUSY's a
18:18
Speaker 3: perfect example of what we talk about on the show.
18:21
Speaker 3: When you're stressed, everybody around you can see it, but
18:26
Speaker 3: you usually and when it finally breaks your back and
18:30
Speaker 3: knocks you down, you know everybody else saw it coming.
18:34
Speaker 3: You didn't because you were too busy dealing with all
18:37
Speaker 3: the stress. And it's tough.
18:40
Speaker 5: Years ago, I went out with a girl who was
18:43
Speaker 5: so back. I guess they're still around, but I haven't
18:48
Speaker 5: heard the term for a long time. But she was
18:50
Speaker 5: a born again Christian and she said, she said, kind
18:54
Speaker 5: of interestingly, what you just said that? He said, you know, illness?
18:58
Speaker 5: Illness is God's way getting your attention. Yeah, I would
19:04
Speaker 5: buy that. What do you say when you get sick,
19:07
Speaker 5: Oh god, you begin to get yourself figured it out
19:13
Speaker 5: and play towards and as you say, you know, a
19:16
Speaker 5: lot of times we don't realize how much our behavior
19:18
Speaker 5: is changing until we get sick.
19:20
Speaker 3: Yeah, and our behavior, Yeah, everybody around you is going,
19:25
Speaker 3: what's wrong with him? What's wrong with her?
19:28
Speaker 1: Yeah?
19:28
Speaker 3: And they're like nothing. H you know that's funny, all right.
19:36
Speaker 3: One of the things I wanted to talk about tonight
19:39
Speaker 3: is everybody has gone gluten crazy. And it comes in spurts.
19:44
Speaker 3: It'll be around for a few months and then it
19:46
Speaker 3: dies off and I'm I can't take I ate that
19:50
Speaker 3: bread and it had gluten and it didn't know you didn't.
19:54
Speaker 3: Almost every time that I have given a patient healthy bread,
20:02
Speaker 3: sprouted grain, bread like food for life, those kind of breads,
20:09
Speaker 3: no problems at all. What I used to do in
20:12
Speaker 3: my office, when I had a full blown office and
20:15
Speaker 3: a wonderful staff and an office manager that you know,
20:19
Speaker 3: it was this fabulous, helped me through everything. We would
20:24
Speaker 3: have raw milk, cow and goat. We had whole cane
20:31
Speaker 3: raw sugar, We had real butter. We had sea salt,
20:39
Speaker 3: natural pepper, honey, cheeses. Sometimes. This one goat guy that
20:47
Speaker 3: we dealt with even had a raw goat ice cream.
20:50
Speaker 3: It was wonderful. And what I would do is I'd
20:53
Speaker 3: bring all these things out and we would try stuff.
20:58
Speaker 3: And I swear probably almost every single woman that I
21:05
Speaker 3: did a nutritional console with always told me goat milk, ooh,
21:11
Speaker 3: I don't like that. And everyone they didn't know what
21:15
Speaker 3: they were drinking, but everyone except maybe one in all
21:20
Speaker 3: them years when I said, which one of these two
21:23
Speaker 3: cups did you like best of the milk, and they
21:26
Speaker 3: all picked the goat milk after telling me they didn't
21:29
Speaker 3: like it. I had patients tell me I'm allergic to iodine.
21:36
Speaker 3: I said, oh you are, huh, Well, you took some
21:39
Speaker 3: an hour ago sitting here, and then what I said, yeah,
21:44
Speaker 3: what you're allergic to is junk and you're not allergic.
21:49
Speaker 3: It didn't belong in your body and so your body protested.
21:52
Speaker 3: But natural iodine's very important for your thyroid, very important,
21:58
Speaker 3: and you need it, and it's in some good sea salts,
22:03
Speaker 3: it's in some products that we have, and it's standard
22:06
Speaker 3: process in medio. We have a few products that have
22:09
Speaker 3: got iodine that because without the idiine, your thyroid's in
22:13
Speaker 3: trouble and you could be mood, swing, weight gain, weight loss,
22:18
Speaker 3: all kinds of problems. Thyroid needs iodine. And then we
22:24
Speaker 3: come to the bread and people would say, well, I
22:27
Speaker 3: can't eat that bread, and they did, and they did
22:30
Speaker 3: fine because it was sprouted grain. Gluten got a bad wrap.
22:35
Speaker 3: I forget all the chemistry right now because my mind
22:39
Speaker 3: has slept since the last time I learned it. But
22:42
Speaker 3: there are some key things to gluten that your body needs.
22:46
Speaker 3: And without gluten, your bread would be like a rolling stone.
22:53
Speaker 3: It would not have too much flexibility. And Grandma was
22:58
Speaker 3: making bread with natural gluten thousands of years ago and
23:03
Speaker 3: nobody had any problems. We started having problems when people
23:09
Speaker 3: took the grain processed. It destroyed everything. They would take
23:15
Speaker 3: away the brand and I think the germ of the
23:23
Speaker 3: brand in the endos firm, and then they would sell
23:27
Speaker 3: part of that to the farmers and ranchers and the
23:31
Speaker 3: other part went into making the bread. And that bread
23:33
Speaker 3: wasn't good for you, and so your body reacted. And
23:37
Speaker 3: a lot of times when people say allergic, that just
23:41
Speaker 3: means that you put something in your body that didn't
23:45
Speaker 3: belong there, and it's protesting. Bill. I'm sure you've seen
23:49
Speaker 3: a lot of that with the wonderful chefs in your family.
23:54
Speaker 3: Like I think you said your aunt was real good yep.
23:58
Speaker 5: Yeah, and she you know, but she she didn't use
24:04
Speaker 5: as far as I know, she wasn't. It wasn't as
24:09
Speaker 5: aware of the different qualities of food. She she bought
24:15
Speaker 5: all of her stuff from. Well, as you know, you're
24:21
Speaker 5: from Saint Louis, you know where the hill is. It
24:24
Speaker 5: was locally known for decades and they probably made him
24:28
Speaker 5: quit it, but that was locally known as Daego Hill.
24:31
Speaker 5: It was it was a largely Italian community. You could
24:36
Speaker 5: hear as much Italian spoken over there on the streets
24:39
Speaker 5: as you did English. And it was you know, people
24:42
Speaker 5: like stand usual and a lot of these ballplayers came
24:45
Speaker 5: from there. That's where That's where she bought her food.
24:51
Speaker 5: Once every couple of weeks she and her brother would
24:53
Speaker 5: go over to the hill and buy their flower and by,
24:56
Speaker 5: their pasta and by. And it wasn't that that they
25:00
Speaker 5: did it for the kinds of nutritional reasons that you're
25:05
Speaker 5: talking about. She just it tastes better. Well, yeah, it
25:10
Speaker 5: does because because it was better, but again it was
25:16
Speaker 5: it was the Italian connector that was being part of
25:19
Speaker 5: the Lahal media. You know, it was being being around
25:23
Speaker 5: people of your sort, and and they made a day
25:27
Speaker 5: of it. They'd have lunch over there, and they'd shop
25:29
Speaker 5: around it. It was a really wonderful experience for them.
25:33
Speaker 5: I guess all that's still available. I haven't been back
25:35
Speaker 5: to Saint Louis for thirty years. I don't know what's
25:37
Speaker 5: still there, but but it's it was. The taste was
25:42
Speaker 5: always better and is because she she just that was
25:46
Speaker 5: the way she was raised. I mean, that's what her
25:48
Speaker 5: parents did. The parents. Her parents grew their own garlic,
25:51
Speaker 5: grew their own vegetables, put them up and them did
25:54
Speaker 5: all that good stuff. But they used you know, they
26:00
Speaker 5: used the natural, the natural grains, the natural process of
26:04
Speaker 5: doing all this. And in many difference she was she
26:08
Speaker 5: really was not. She rarely was sick, she was rarely
26:11
Speaker 5: not well, and I think it was because of what
26:16
Speaker 5: she was eating. And again she didn't do it for
26:19
Speaker 5: that reason. She did it just because it tasted that.
26:21
Speaker 3: Yeah, and things like garlic, and you know what's what's
26:25
Speaker 3: sad in those days, our grandmothers and great grandmothers. They
26:32
Speaker 3: didn't have to say, I'm going to go shop around
26:35
Speaker 3: for good food because especially like in the Italian neighborhoods
26:40
Speaker 3: and the different ethnic neighborhoods, all they had was good food,
26:45
Speaker 3: because thank god, in Europe and most other countries, they
26:51
Speaker 3: don't allow the crap in the food. And we talked
26:54
Speaker 3: about this the last week Susie was on the show
26:58
Speaker 3: with us. A lot of countries do not allow the
27:04
Speaker 3: things that the same company that are here put in
27:08
Speaker 3: our food in America. And thank god I saw something
27:12
Speaker 3: today because Robert F. Kennedy Junior is on his way
27:16
Speaker 3: to office. The federal or the FDA took and made
27:23
Speaker 3: red dye illegal, the one that was in food and drinks.
27:28
Speaker 3: They banned it, and in that funny all these years
27:32
Speaker 3: it's been illegal across the Pond and all them other
27:36
Speaker 3: countries with the healthier food and better taste than food
27:41
Speaker 3: because it's good for you. And now Robert F. Kennedy's
27:46
Speaker 3: getting in there and their pannicin and so guess what
27:52
Speaker 3: FDA bands that red dye. It's about time we talked
27:57
Speaker 3: about this last time since he was Airbell. Kind of
28:01
Speaker 3: strange that the same companies that put the stuff in
28:06
Speaker 3: it here that we know is bad. Don't do that
28:10
Speaker 3: in the rest of the world because they know it
28:12
Speaker 3: won't be tolerated. So why do it here? Why put me? Yeah,
28:17
Speaker 3: why put high fructose carn syrup in a product when
28:21
Speaker 3: you can't do it anywhere else, But they're doing it here.
28:25
Speaker 3: So I hope, uh that we see a trend because
28:29
Speaker 3: the red dye was a big thing today. They've tried
28:33
Speaker 3: to tell.
28:33
Speaker 5: People that I thought I thought they had years and
28:37
Speaker 5: years ago. They decades ago, they had a thing with
28:41
Speaker 5: red dye and I think it was in lipstick and
28:45
Speaker 5: they made him quit doing that. They probably figured out
28:48
Speaker 5: a way around it, but I remember there was a
28:50
Speaker 5: big flare up about that. And of course, like most
28:54
Speaker 5: slur ups in this country, would have weighed a couple
28:56
Speaker 5: of weeks, but I remember had to do with some
29:00
Speaker 5: kind of cosmetic application, and I'm thinking it was lipstick.
29:04
Speaker 3: But it's yeah, you're you're probably right because they couldn't
29:11
Speaker 3: do this stuff, just like in Germany with beer, Thank
29:14
Speaker 3: God for beer, they have German purity law. I mean,
29:19
Speaker 3: you can't make beer except for only like three ingredients water, malt,
29:26
Speaker 3: and yeast. So it's just it's a shame. Like right now,
29:33
Speaker 3: you can go buy a Mexican coke Doctor Pepper, Pepsi
29:39
Speaker 3: orange uh. I don't know if they still make team,
29:43
Speaker 3: but you can get the Coca Cola version. What is it.
29:49
Speaker 3: It's all it's a lime. Yeah, thank you. And you
29:54
Speaker 3: can get all of those made in Mexico by the
29:57
Speaker 3: same companies that are here. But in Mexico you're not
30:01
Speaker 3: allowed to put high fructose carns there, but here they do.
30:06
Speaker 3: So you got to wonder. Robert F. Kennedy Junior said
30:09
Speaker 3: this a lot, that they've been poisoning us on purpose.
30:13
Speaker 3: And then you get guys like Bill Gates out there
30:16
Speaker 3: talking saying that there's too many people on this earth
30:20
Speaker 3: and the rich people like him don't like that. You
30:24
Speaker 3: gotta wonder. But like you said, Bill, with your aunt
30:28
Speaker 3: and it was her her mom that will go to
30:33
Speaker 3: the hill. That's even today people talk about the Hill.
30:38
Speaker 6: Now.
30:39
Speaker 3: I haven't talked to them any family that's been there.
30:41
Speaker 3: Because the inner cities have kind of gone down the
30:45
Speaker 3: tube under the Democrat rule, which is very sad, but
30:50
Speaker 3: places like Saint Louis and each each state in city
30:54
Speaker 3: has got their own little things like Saint Louis Is
30:57
Speaker 3: big on Budweiser beer, big on the Hill, the natural
31:02
Speaker 3: restaurants and food, gooey buttercake, that's where it came from,
31:08
Speaker 3: one of my favorites. So there's a lot of neat
31:13
Speaker 3: things that the people that came to this country legally
31:18
Speaker 3: back in the day, when they went through Ellis Island,
31:22
Speaker 3: they brought great stuff to us and showed us how
31:26
Speaker 3: they did it in the old country. And that's why
31:28
Speaker 3: a lot of people love a good Italian restaurant, or
31:32
Speaker 3: a German restaurant, or a Jewish restaurant or any of
31:36
Speaker 3: them other countries, because they have certain standards. And for
31:40
Speaker 3: some reason, in this great country of ours, we start
31:45
Speaker 3: putting all these terrible chemicals. And Bill said, it's about money.
31:49
Speaker 3: Maybe they figured if they put things like high fruit toast,
31:53
Speaker 3: carn syrup and red dye, people would buy more. But
31:56
Speaker 3: I think it works better the other way, when people
31:58
Speaker 3: know they're drinking something else.
32:00
Speaker 5: There.
32:01
Speaker 3: All right, Well, it's break time, ladies and gentlemen. This
32:04
Speaker 3: is doctor Cooper's Natural Health Hours. It is January fifteenth,
32:08
Speaker 3: twenty twenty five, and just a few more days before
32:12
Speaker 3: President Trump takes office. And I am hoping for the best. Anyway,
32:17
Speaker 3: Bill and I will be right back. Please listen to
32:21
Speaker 3: our sponsors and we'll see it. A bit.
32:28
Speaker 1: Worried about where your next meal will come from if
32:30
Speaker 1: the power is out for an extended period of time,
32:33
Speaker 1: I'd like to suggest new Man of Foods, a family
32:36
Speaker 1: owned business with a passion for food quality and taste,
32:39
Speaker 1: as well as long term storage reliability. Newmana dot com.
32:43
Speaker 1: Check them out for your family's health and security. Foods
32:46
Speaker 1: so good tasting and good for you. It can be
32:49
Speaker 1: eaten every day. Standard buckets are GMO free, contain no aspartame,
32:54
Speaker 1: high fruitose, corn syrup, autolized yeast extract.
32:57
Speaker 2: Chemical preservatives, or soil.
33:00
Speaker 1: You can be confident your new Man of Meals will
33:02
Speaker 1: be there for you and your family when you need
33:05
Speaker 1: them during an emergency. New Manna dot com a nutritionally
33:09
Speaker 1: healthy way to prepare for any disaster. That's new Manna
33:13
Speaker 1: dot com. And you m a n n a dot com.
33:24
Speaker 3: Got a project you need someone you can trust, Big
33:28
Speaker 3: or small? Worried about fairness and quality? Worry no more.
33:33
Speaker 3: Call Renovation and Design eight three zero three seven seven
33:38
Speaker 3: two one three one a small family business that's like
33:43
Speaker 3: having your own contractor in the family. Call Renovation and
33:47
Speaker 3: Design eight three zero three seven seven two one three
33:50
Speaker 3: one and prepare to be amazed. Cant I keep my way?
33:57
Speaker 3: Do I have to keep on?
33:59
Speaker 7: Doug?
34:00
Speaker 4: I come on?
34:02
Speaker 3: What is it in your way?
34:04
Speaker 2: I'm gonna risk million soon be go.
34:09
Speaker 7: We gotta work it out. We can work it out.
34:14
Speaker 2: Think of what you're saying.
34:16
Speaker 3: You can get in your own and studying, but it's on.
34:21
Speaker 8: Think about I'm saying we can work it on and
34:24
Speaker 8: get extreme.
34:26
Speaker 3: Say we can't work it on.
34:30
Speaker 7: We can't work it onne is very short and.
34:35
Speaker 3: There's no time you go bussing and fighting.
34:42
Speaker 7: My friend, I have always though that's a crime. So
34:53
Speaker 7: I will last you once again.
34:59
Speaker 5: Try to see it.
35:00
Speaker 3: By the way, what's your way?
35:09
Speaker 7: We got work it up, We got work it up.
35:17
Speaker 7: Life fer.
35:20
Speaker 3: All right, We are back. Welcome back to Doctor Cooper's
35:23
Speaker 3: Natural Health Hours. It is January fifteenth, twenty twenty five,
35:29
Speaker 3: and we are doing a show that if you're listening
35:33
Speaker 3: to us, it is recorded live today, but it will
35:38
Speaker 3: be posted as soon as the show ends tonight and
35:41
Speaker 3: maybe by next week. If all goes well, we'll have
35:45
Speaker 3: Susie back and Steve can work with her doing the
35:49
Speaker 3: fine finishing touches on putting us live on Rumble and
35:54
Speaker 3: that would be really, really great. So we're hoping for that.
35:58
Speaker 3: But anyway, you got Bill night and night. SUSY's still
36:01
Speaker 3: a little under the weather. She just she goes and
36:05
Speaker 3: goes and goes like the ever ready bunny rabbit. And
36:08
Speaker 3: when the batteries go dead, they go hard, and so
36:13
Speaker 3: she had to recharge herself and we were praying that
36:17
Speaker 3: she gets herself back up. So we were talking about food,
36:21
Speaker 3: and one of the things is gluten. And you will
36:24
Speaker 3: never hear anybody in Italy. I lived in Naples for
36:29
Speaker 3: two years. You will not hear people saying, oh I
36:32
Speaker 3: need some stuff without gluten. They would laugh you out
36:36
Speaker 3: of the restaurants and all the great pizzas and foods.
36:42
Speaker 3: I saw a show yesterday where they brought in an oven,
36:49
Speaker 3: special kind of oven, from Naples, Italy to the restaurant.
36:54
Speaker 3: I think it was in New York. That's how serious
36:59
Speaker 3: the people were with their food. And Bill said it, well,
37:03
Speaker 3: they weren't thinking about am I buying good stuff? They
37:08
Speaker 3: were buying things that they knew tasted good. And it
37:13
Speaker 3: had been generation after generation, and it must have been
37:16
Speaker 3: healthy and they didn't have to worry about all that.
37:19
Speaker 3: Back then, they didn't worry about it, and so they
37:22
Speaker 3: came to this country. And like I said before, if
37:25
Speaker 3: you go everyonet to find out more and more about
37:28
Speaker 3: what it was like when these companies became so corrupt
37:32
Speaker 3: making products, go read the Poison Squad book and go
37:38
Speaker 3: get the movie The Poison Squad. You will be so
37:42
Speaker 3: saddened at what you see compared about the wonderful places
37:47
Speaker 3: in Europe where you could eat good food that was
37:51
Speaker 3: good for you, and nobody had to think about that.
37:54
Speaker 3: They didn't go to the store thinking well, I'm going
37:57
Speaker 3: to have to go to the health food aisle because
37:59
Speaker 3: the whole place was held food. Thank god. But back
38:04
Speaker 3: to the gluten, I have not found a person when
38:10
Speaker 3: we tested them with real bread, had them try real
38:15
Speaker 3: bread that was sprouted grain, like food for life ezekiel,
38:21
Speaker 3: things like that. They're the same thing as the type
38:23
Speaker 3: of bread because Grandma knew.
38:27
Speaker 4: That.
38:28
Speaker 3: You took that sprouted grain bread and you processed it,
38:34
Speaker 3: and in most cases I think they fermented it. But
38:37
Speaker 3: their processing was from field to table to bread to biscuits.
38:46
Speaker 3: And if you didn't need it. It wasn't going to
38:49
Speaker 3: be good very long because they had a certain amount
38:51
Speaker 3: of time to cook with it because it was live.
38:56
Speaker 3: It was a food that gave you life. And so
39:02
Speaker 3: they cooked and they ate and they didn't waste. And then,
39:06
Speaker 3: like Bill said, they all learned, and I wish I
39:08
Speaker 3: knew how to do all this, all that canning and
39:11
Speaker 3: root sellers and people had that stuff below ground because
39:17
Speaker 3: it stayed cool in the summer and plenty cool in
39:21
Speaker 3: the winter. And you're and you canned all that stuff
39:24
Speaker 3: and preserves and oh it was heaven. But again, people
39:28
Speaker 3: didn't know. They weren't help food stores. There wasn't You
39:33
Speaker 3: d't have to go to the store and wonder. But
39:35
Speaker 3: in this country at the beginning when doctor Wiley, who
39:40
Speaker 3: was the aad chemists, basically he was the head of
39:44
Speaker 3: the FDA before there was an FDA. He fought them
39:48
Speaker 3: evil companies that put red dye and high fruit toast
39:52
Speaker 3: cards syrup and fake stuff in the milk to make
39:56
Speaker 3: it look like milk, and let meat drop in the
39:59
Speaker 3: fact trees and pick it back up and put it
40:01
Speaker 3: on the conveyor. He fought all of them, and the
40:05
Speaker 3: government and those companies fought him tooth and nail, and
40:09
Speaker 3: they finally got him out of office because he was
40:13
Speaker 3: in their way of making junk and making a profit.
40:16
Speaker 3: Like Bill said, they wanted to make a lot of
40:18
Speaker 3: money and they really did not care. But I bet
40:21
Speaker 3: they didn't eat that stuff at their home. Do you
40:26
Speaker 3: remember any special meals, Bill that they made for you?
40:33
Speaker 5: You know, not particularly, but I know that when we
40:39
Speaker 5: went over to my aunt's house, it was always something
40:44
Speaker 5: I was I looked forward to.
40:46
Speaker 6: You know.
40:46
Speaker 5: They were she or Hausard. They were what we would
40:50
Speaker 5: certainly called poor.
40:52
Speaker 6: They were.
40:55
Speaker 5: They were right on the edge of but they they
41:01
Speaker 5: managed to, as they said, every couple of weeks go
41:04
Speaker 5: to the hill to get the groceries and the other thing.
41:06
Speaker 5: While you were just talking, but I was realized them.
41:10
Speaker 5: Certainly when I was growing up, we had a we
41:13
Speaker 5: had a small garden in the backyard. There was more
41:17
Speaker 5: of a hobby than it was a necessity. But certainly
41:23
Speaker 5: with my dad's folks and his grandparents, people grew their
41:29
Speaker 5: own food. The idea of going into buy vegetables, No,
41:35
Speaker 5: you you grew your vegetables and you canned them, and
41:38
Speaker 5: you had them over the winter time. You grew your potatoes.
41:43
Speaker 5: Two of my two of my friends in Minnesota who
41:45
Speaker 5: lived up in the up in the sticks, they had
41:50
Speaker 5: what we used to call them boot cellar and uh
41:55
Speaker 5: one of them, Bob, had a couple of wooden grays
42:00
Speaker 5: that were probably four feet square by four feet high,
42:04
Speaker 5: and he grew his own potatoes and filled that thing
42:08
Speaker 5: up with potatoes from the fall and that was his
42:11
Speaker 5: potato crop for the winter. Parents row to Vegas, turnips
42:16
Speaker 5: and potatoes were down on that root cellar, and every
42:21
Speaker 5: once in a while they had a warm spell come
42:24
Speaker 5: through in the midle of February, and that was kind
42:28
Speaker 5: of the end, the end of the potatoes in the basement,
42:31
Speaker 5: because they went bad. And there's potatoes and tomatoes that
42:35
Speaker 5: go bad, have a bad spell, and they you just
42:40
Speaker 5: got to toss them. But so many folks back in
42:45
Speaker 5: the early part of the twentieth century and certainly nineteenth
42:48
Speaker 5: eighty on back but they grew so much of their
42:51
Speaker 5: own food. They didn't walk go down to the store
42:55
Speaker 5: and market to buy stuff. They did it themselves, and
43:00
Speaker 5: I think they ate healthier. I don't trust the statistics
43:07
Speaker 5: about a longevity about it. Seemed like those folks did
43:13
Speaker 5: okay for the most part. But food they grew, they
43:19
Speaker 5: didn't have any livestock. If they didn't have pigs or
43:22
Speaker 5: fogs or battle they knew somebody that did, and or
43:28
Speaker 5: they knew a farmer out out of town that they
43:31
Speaker 5: had all that, and they'd buy their meat there. They
43:33
Speaker 5: didn't go to the store to buy meat. That happened
43:37
Speaker 5: basically in between teams and twenties and thirties in the
43:40
Speaker 5: last century in the city. But folks who lived in
43:42
Speaker 5: the country still lived in the country. And I think
43:47
Speaker 5: as their urbanization began to take over this country that
43:53
Speaker 5: the general quality of food went down proportionally.
43:58
Speaker 3: Yeah, And it was just like when I did the
44:02
Speaker 3: consoles in my office. A lot of people were conditioned
44:09
Speaker 3: to not eat or drink certain things because they thought
44:12
Speaker 3: that was bad today. But back in those days, you
44:16
Speaker 3: knew where it came from. You trusted the farmer, the rancher,
44:20
Speaker 3: the person that grew their own stuff in the backyard.
44:23
Speaker 3: And you know, a lot of times they didn't know
44:26
Speaker 3: how bad winter might be. We act like this big
44:29
Speaker 3: climate change, But I heard a weather guy say, you know,
44:32
Speaker 3: if you look through the record books as far back,
44:35
Speaker 3: we've had some crazy changes in weather. Always it's nothing new,
44:41
Speaker 3: but they're trying to act like it's climate change and
44:44
Speaker 3: all this silliness to push electric vehicles that they can't power.
44:50
Speaker 3: It's so funny. But back then, like the milk I
44:54
Speaker 3: see so many people buy in the grocery store, and
45:00
Speaker 3: the Bill. I've learned to not go up and ask them,
45:03
Speaker 3: what the hell are you doing? But I want And
45:10
Speaker 3: they're buying lactaid and milk without lactose, and they think,
45:17
Speaker 3: and it has no fat, it has no quality to
45:22
Speaker 3: it other than it's white, chalky water, and they think
45:26
Speaker 3: they're doing something good. And in the old days, before
45:30
Speaker 3: Bill helped cure me, I would go and say, is
45:34
Speaker 3: there a reason I do you know? I do nutritional
45:37
Speaker 3: healthcare and I do a radio show, and I'm always
45:40
Speaker 3: curious when I see people buy that kind of milk.
45:43
Speaker 3: Why do you do that? Well, the fat content, I said, well,
45:47
Speaker 3: that's pasteurized milk. The only good thing that might have
45:51
Speaker 3: been in there was the fat. They killed everything else. Oh,
45:56
Speaker 3: I didn't know that, And so I try to send
45:59
Speaker 3: them to the raw dairy and get some real milk,
46:01
Speaker 3: and they'd be in heaven. And a few people went
46:04
Speaker 3: that was kind of cool. And then the lactose intolerant stuff.
46:09
Speaker 3: Every person that I ever did a consult with, and
46:13
Speaker 3: we did a lot of them over the last twenty
46:17
Speaker 3: six plus years. Maybe everyone that told me they were
46:22
Speaker 3: lactose intolerant was pasteurized milk intolerant. Their body was smart
46:30
Speaker 3: and it said, what are you giving me to drink?
46:35
Speaker 3: And they had a bad reaction because the body was
46:39
Speaker 3: not happy. You give them real, raw, whole milk, all
46:44
Speaker 3: the problems go away. You pasteurize and kill that milk,
46:50
Speaker 3: and it has no benefit left except maybe a little fat.
46:54
Speaker 3: And then they went and bought one percent milk sad.
46:58
Speaker 3: Just like God gave us fruit trees, and these crazy
47:04
Speaker 3: people will take oranges and lemons and apples and they'll
47:10
Speaker 3: make juice, which is a gift from heaven if you
47:14
Speaker 3: ask me, But then they go and pasteurize it. Now,
47:20
Speaker 3: why why would you take a wonderful gift of healthy,
47:26
Speaker 3: good juice from good fruits and heat it up like
47:30
Speaker 3: the devil was running a sail on fire and then say, here,
47:35
Speaker 3: drink this, that's good for you before we killed everything
47:38
Speaker 3: in it. It came from the tree. And that's what
47:41
Speaker 3: they do to people. And they screw them up so bad.
47:45
Speaker 3: But our grandparents didn't grow up that way. They didn't
47:49
Speaker 3: have I don't think all that stuff going on, but
47:52
Speaker 3: I don't remember the timeframe of The Poison Squad. But
47:57
Speaker 3: ladies and gentlemen, if you're listening to this show, you
48:01
Speaker 3: owe it to yourself to read the book The Poison
48:04
Speaker 3: Squad and watch that movie. You will be blown away
48:10
Speaker 3: and you will understand how corrupt the food industry and
48:14
Speaker 3: the government were, and I'm sure it never let up.
48:18
Speaker 3: Robert F. Kennedy Junior is the first time I've heard
48:22
Speaker 3: somebody talk like a common sense natural doctor. He knows
48:28
Speaker 3: a lot of this stuff is bad, and so already
48:33
Speaker 3: red dye is gone. Can you imagine, Bill, none of
48:40
Speaker 3: this stuff ever existed. You used to be able to
48:42
Speaker 3: go to the hill and get great foods and all
48:46
Speaker 3: them farmers' markets and stuff. You know, people would have
48:49
Speaker 3: a good crop and they had extra, so they'd go
48:53
Speaker 3: to town and some big festival and everybody would sell
48:58
Speaker 3: and exchange goods, and they took care of each other
49:02
Speaker 3: and they had good stuff to do it with. Just
49:06
Speaker 3: heartbreaking what they do today.
49:10
Speaker 5: Yeah, it's interesting. You know, when you were you were
49:12
Speaker 5: just talking about latos and tolerance, and so it seems
49:16
Speaker 5: as you know, if they will, if the marketing people
49:21
Speaker 5: will say this product doesn't have this chemical in it,
49:28
Speaker 5: if people automatically assumed that they've made it better, but
49:32
Speaker 5: in fact, that might not make the caste. But you know,
49:35
Speaker 5: if i've if somebody said, well, this has been pasteurized,
49:40
Speaker 5: so we can thank Madame Colee and her husband for
49:43
Speaker 5: the pasteurization the process. But here they're doing something and
49:48
Speaker 5: they're taking the germs out of it. It must be better.
49:50
Speaker 5: If it isn't pasteurized, it's got to be dangerous.
49:54
Speaker 3: Yeah.
49:54
Speaker 5: The selling, the selling of this stuff and the fear
50:00
Speaker 5: factor that's part of the selling is it's impressive. It's
50:05
Speaker 5: just impressive instead of looking doing your own kind of
50:11
Speaker 5: research and thinking about stuff. And I mean, anybody who
50:15
Speaker 5: lives in the north where it gets cold, knows that
50:19
Speaker 5: you've got to have fat in your food. If you
50:22
Speaker 5: don't have fat in your food, you're going to die.
50:26
Speaker 5: You know that. You know the hardest thing for people
50:30
Speaker 5: back in the nineteenth century, that the hardest thing that
50:32
Speaker 5: they could find, the most difficult culture they had in
50:36
Speaker 5: finding fat. You know that bears were hibernated, couldn't always
50:41
Speaker 5: find them. That was a good source of fat because
50:44
Speaker 5: the bears ate a lot before they hibernated. The animals
50:47
Speaker 5: towards the end of the winter were thin, were emaciated.
50:51
Speaker 5: There was no fat in them, and it didn't stand
50:54
Speaker 5: well with with people. People need to have fat to
50:59
Speaker 5: survive in the way your time, Well, we need it
51:01
Speaker 5: for other reasons too. But they talk about fat free.
51:05
Speaker 5: Oh well, if it's tap free, it must be better
51:08
Speaker 5: for you. No, not necessarily. I think in marketing, the
51:13
Speaker 5: marketing has been very clever and and I use that
51:17
Speaker 5: term in a very negative way. It's marketing is designed
51:22
Speaker 5: to sell products. Period.
51:25
Speaker 3: Yeah, I wish I could get Robert F. Kennedy and
51:28
Speaker 3: President Trump in that bunch to pick us up and
51:32
Speaker 3: let us be their natural healthcare show and help a
51:36
Speaker 3: lot of people we could sure reach. Oh you know,
51:38
Speaker 3: I forgot to tell you we added Australia last week.
51:43
Speaker 3: We had Sweden, Kenya, UK, Ireland, Nigeria, Japan, Australia, and
51:51
Speaker 3: I think one other might be forgetting We had quite
51:55
Speaker 3: a few plus the United States. Of course. I was
51:59
Speaker 3: talking to a la in Canada today for Strauss naturals.
52:05
Speaker 3: That's some products that I like. And I said, here,
52:08
Speaker 3: you guys might become a state. And she said, yeah,
52:14
Speaker 3: we hear that too. We don't know it would be
52:17
Speaker 3: good or bad. I said, well, I think right now,
52:19
Speaker 3: after you got rid of that terrible prime minister you had,
52:22
Speaker 3: it would probably be a good thing. So that was funny.
52:26
Speaker 3: But you know, just like salt, I would break out
52:31
Speaker 3: my raw organic sugar and good old, beautiful, healthy sea
52:38
Speaker 3: salt and it tasted better to people. Imagine that, and
52:44
Speaker 3: then I have to explain to them that the salt
52:47
Speaker 3: you've been told was bad for you. They got that
52:50
Speaker 3: one right, because they processed it and they took all
52:54
Speaker 3: the minerals and trace minerals out of it, and then
52:58
Speaker 3: they sold it to the refineries and you got left
53:03
Speaker 3: with the horrible tasting salt. And they put some synthetic
53:07
Speaker 3: iodine in there and called it iodized and pushed it
53:11
Speaker 3: out in the market, and it caused a lot of problems.
53:15
Speaker 3: So they had people afraid of salt. And that's another
53:18
Speaker 3: way to kill people off, because if you don't have salt,
53:22
Speaker 3: you do not hydrate. Water follows salt into the cell
53:27
Speaker 3: and every rancher and farmer with animals knows you have
53:32
Speaker 3: to have salt licks out in the field. And unlike
53:36
Speaker 3: New York City that tells you how many straws and
53:40
Speaker 3: you can't have salt and pepper on the tables and
53:43
Speaker 3: how much you can drink out of a coke or whatever,
53:48
Speaker 3: the ranchers and the farmers never told the cows and
53:52
Speaker 3: the other animals how many times they can lick that salt.
53:56
Speaker 3: It's amazing those animals knew what they needed and how
54:00
Speaker 3: much to get. They didn't go out there and hog
54:03
Speaker 3: it and stay forever. They got what their bodies needed
54:08
Speaker 3: and they went on about their animal life business until
54:12
Speaker 3: man decided salt was bad for you. And the same
54:16
Speaker 3: with sugar people, the healthcare profession. Shame on them. They
54:22
Speaker 3: got people thinking salt was bad and sugar was bad.
54:26
Speaker 3: But we talked about this before. In the Philippines where
54:30
Speaker 3: sugar cane is big business, the people that worked the
54:34
Speaker 3: cane fields no cavities, no heart problems, no blood pressure problems,
54:41
Speaker 3: no diabetes, and they chose sugar cane all day long.
54:45
Speaker 3: But when man gets a hold of the sugar and
54:49
Speaker 3: processes it and all the good stuff is gone. Guess
54:53
Speaker 3: what problems. So thank god there was a time I
55:00
Speaker 3: am in this country where you can do like Bill's
55:02
Speaker 3: aunt and go to the Italian neighborhood Daego Hill as
55:07
Speaker 3: they called it in Saint Louis and it's still called
55:09
Speaker 3: that and get good food. But you didn't know about
55:16
Speaker 3: bad food. And that's why I said, I can't stress
55:20
Speaker 3: this enough, and I'm going to have to find my
55:23
Speaker 3: book in my video. I may have loaned them out
55:25
Speaker 3: and they might have not came back, but the poison
55:28
Speaker 3: Squad will educate you so much on how evil they
55:33
Speaker 3: used to put I forget what kind of horrible stuff
55:37
Speaker 3: on the top of milk to convince people that that
55:40
Speaker 3: was cream on top of their milk, and it was not.
55:43
Speaker 3: It was terrible things they did. And thank God for
55:47
Speaker 3: doctor Wiley because he fought Forest hard. So I don't know, Bill,
55:53
Speaker 3: did you ever get to go with them to the hill?
55:57
Speaker 6: No?
55:57
Speaker 7: I didn't.
55:58
Speaker 5: That was kind of their special deal. But when you
56:02
Speaker 5: talked about milk, when I was a kid, we had
56:05
Speaker 5: we had the milkman. Yeah, met the old little truck
56:11
Speaker 5: and he was from a local dairy that was probably
56:17
Speaker 5: a mile from the house.
56:18
Speaker 4: Meat.
56:18
Speaker 5: It was dairy they processed their own milk glass bottles
56:23
Speaker 5: with foil caps, put them ump on there. There'd probably
56:28
Speaker 5: be an inch to an inch and a half of
56:30
Speaker 5: cream on the top of that that milk. And when
56:33
Speaker 5: you wanted a glass of milk, you had to shake
56:35
Speaker 5: it up, yes, And or if you had fresh strawberries,
56:40
Speaker 5: you could just take the cream off the top of
56:42
Speaker 5: the milk and put that cream on your strawberries. It
56:46
Speaker 5: was great. It was great.
56:48
Speaker 3: Well, you know, Bell, if you like that stuff, the
56:50
Speaker 3: next time I go up to my dairy U and Conray,
56:55
Speaker 3: you're welcome to come along and get some for yourself.
56:58
Speaker 3: They've got cow milk, goat milk. Uh, They've got cheese,
57:03
Speaker 3: they've got real butter, they've got all kinds of meats, sausages, eggs.
57:11
Speaker 3: Last time I was up there, they were out of it.
57:13
Speaker 3: But they have fudge and they have a chocolate milk
57:17
Speaker 3: that I'm pretty sure in this government would be illegal.
57:21
Speaker 3: It has six different kind of chocolates in it called fudge.
57:26
Speaker 3: And they have buttermilk, and they have keyfer and they
57:32
Speaker 3: have kambucci and they got all this stuff and it's wonderful.
57:38
Speaker 3: And we're supporting a local small dairy, and I want
57:42
Speaker 3: to when I Yeah, when I go up, I buy
57:45
Speaker 3: seven or eight gallons of milk, goat and cow, bring
57:49
Speaker 3: it home, shake it good and freeze it. And like
57:52
Speaker 3: you said, when I want to drink it after defrosted
57:55
Speaker 3: works comes out beautiful. I just have to shake it
57:58
Speaker 3: real good before I drink it. And the creams there
58:01
Speaker 3: if you wanted for something like Bill said on strawberries,
58:04
Speaker 3: Oh that's heaven. Heaven, so pretty.
58:12
Speaker 5: Well, that's there. Back then, there was just so many
58:16
Speaker 5: small dairies around that were kind of like neighborhood businesses.
58:20
Speaker 5: And uh, that certainly isn't the case anymore, but it
58:24
Speaker 5: was there, and that it had a real, real sense
58:28
Speaker 5: of of of community, no matter how big the area
58:32
Speaker 5: you lived at, uh, the city or town. Eastern neighborhood
58:36
Speaker 5: seemed to be pretty much of an independent little spot.
58:39
Speaker 5: I had his own bakery, had his own grocery store,
58:42
Speaker 5: had his own dairy, had their own barbers. Yeah, it was.
58:47
Speaker 5: It was very localized. I think that's probably gone now,
58:51
Speaker 5: but it was. It was very nice. It had it
58:55
Speaker 5: had a very special feeling to it in terms of community.
59:00
Speaker 5: I think we've lost that.
59:02
Speaker 3: Yeah, I think you're absolutely right. Well, ladies and gentlemen,
59:05
Speaker 3: it is break time. This is Doctor Cooper's Natural Health Hours.
59:09
Speaker 3: We are missing Susy, both in our hearts and physically
59:15
Speaker 3: not on the show tonight, but Bill and I are
59:17
Speaker 3: both here and we shall be right back. Please listen
59:20
Speaker 3: to our sponsors.
59:27
Speaker 1: Worried about where your next meal will come from if
59:29
Speaker 1: the power is out for an extended period of time,
59:32
Speaker 1: I'd like to suggest new man of Foods, a family
59:35
Speaker 1: owned business with a passion for food quality and taste,
59:38
Speaker 1: as well as long term storage reliability. Newmanna dot com.
59:42
Speaker 1: Check them out for your family's health and security. Food's
59:45
Speaker 1: so good, tasting and good for you it can be
59:48
Speaker 1: eaten every day. Standard buckets are GMO free, contain no
59:52
Speaker 1: asp tame, high fruitose, corn syrup, autolized yeast extract, chemical preservatives,
59:57
Speaker 1: or soy. You can be confident your NEWMNA meals will
1:00:01
Speaker 1: be there for you and your family when you need
1:00:04
Speaker 1: them during an emergency.
1:00:05
Speaker 2: New Manna dot com a.
1:00:07
Speaker 1: Nutritionally healthy way to prepare for any disaster.
1:00:11
Speaker 2: That's new Manna dot com. And you m a n
1:00:14
Speaker 2: NA dot com.
1:00:23
Speaker 3: You've heard me t Susie about not knowing the company's
1:00:27
Speaker 3: name and putting tequila in her t.
1:00:31
Speaker 2: Well.
1:00:32
Speaker 3: The company name really isn't ranchers and dancers, it is
1:00:36
Speaker 3: Renovation and Design eight three zero three seven seven two
1:00:41
Speaker 3: one three one. And she likes her t plane. By
1:00:44
Speaker 3: the way, what a company. When you tell them your budget,
1:00:49
Speaker 3: they take great pride in meeting it or going lower,
1:00:53
Speaker 3: not above. The quality is so great you'll have to
1:00:57
Speaker 3: see their work to believe it. The true definition of
1:01:01
Speaker 3: craftsmanship is seen in all their work. Welcome their family
1:01:06
Speaker 3: to years and call Renovation and Design eight three zero
1:01:11
Speaker 3: three seven seven two one three one.
1:02:18
Speaker 8: H It's I'm nothing by the shutdow baby, the shutdown
1:02:41
Speaker 8: on my form my side, it's something nothing about the
1:02:58
Speaker 8: shutdown baby, the shin out on my for myself, since.
1:03:20
Speaker 7: You loved me a dot.
1:03:28
Speaker 2: And goes to someone.
1:03:29
Speaker 3: Else, we are back. Welcome back to doctor Cooper's Natural
1:03:40
Speaker 3: Health hours. That was I disliked that instrumental stuff in
1:03:44
Speaker 3: the background. I think that would qualify Bill would know better.
1:03:48
Speaker 3: But I think that was the Blues. Was it not Bill?
1:03:52
Speaker 5: It was I was, Uh, Yes, I like that. I
1:03:57
Speaker 5: like that too, and I think that this is this
1:04:00
Speaker 5: is something that we tend to overlook it's just musically
1:04:05
Speaker 5: for a moment here.
1:04:07
Speaker 7: That the.
1:04:10
Speaker 5: Contribution, the part that black music played in American music
1:04:20
Speaker 5: is profound, and that music came from Africa, came through
1:04:28
Speaker 5: the Caribbean, up through the South, and really began to
1:04:36
Speaker 5: have its own form in the nineteeneen twenties where it
1:04:43
Speaker 5: really began to be looked at seriously. It was that
1:04:48
Speaker 5: folks didn't take folk music very seriously, certainly from an
1:04:54
Speaker 5: academic point of view for a long time. But this
1:04:59
Speaker 5: kind of music, and as you say, that kind of
1:05:02
Speaker 5: impropository part of the instrumental background, it really is, provides
1:05:09
Speaker 5: a significant psychological contrast to to the song, to the words,
1:05:14
Speaker 5: to the text, to the vocal part. It just amplifies
1:05:20
Speaker 5: the words and the words amplify the music, and and
1:05:24
Speaker 5: they they play together in a phenomenal way. It's it's
1:05:30
Speaker 5: I don't think. I don't think that your musical training
1:05:34
Speaker 5: or how much you know about music really has an
1:05:38
Speaker 5: impact on how deeply this music touches us. Folks listen
1:05:45
Speaker 5: to the blues, the real blues, and it makes a difference.
1:05:51
Speaker 5: It's as I say, it's just it's a it's a
1:05:55
Speaker 5: wonderful part of American music history and culture, and it's
1:06:01
Speaker 5: still it still goes on. I mean, the impact of
1:06:03
Speaker 5: that is still still very present in what it used
1:06:08
Speaker 5: to be called rock and roll. Grew out of that
1:06:11
Speaker 5: old tradition. Even as much as I don't like rap music,
1:06:18
Speaker 5: that particular form is an African form of musical narrative
1:06:22
Speaker 5: and it's been around for hundreds of years. It's content
1:06:27
Speaker 5: and context has changed dramatically in the last ten years
1:06:31
Speaker 5: in this country, has become songs of anger and intolerance
1:06:37
Speaker 5: and hatred. I don't think it used to be that
1:06:41
Speaker 5: way anyway. Yeah, that was a nice piece. I don't
1:06:43
Speaker 5: know who did it or who those folks were, but
1:06:47
Speaker 5: it was nice and it was good to hear.
1:06:51
Speaker 3: Yeah, that was called The Shadow, and I just heard
1:06:55
Speaker 3: the music and it just grabbed me. You know what
1:06:57
Speaker 3: I was thinking when I when I saw that there
1:07:00
Speaker 3: was a time before a lot of these cities went
1:07:05
Speaker 3: to gangs and punks and pants pulled down and horrible rap.
1:07:10
Speaker 3: Because I do not like rap. I grew up loving
1:07:14
Speaker 3: motown music and rap. I'm just I'm just shocked that
1:07:19
Speaker 3: they came out with that and they followed that. But
1:07:23
Speaker 3: these people were about family and good old Sunday fried
1:07:30
Speaker 3: chicken and music that ripped your heart out and it
1:07:37
Speaker 3: meant something. And they had great times and they weren't
1:07:41
Speaker 3: They weren't shooting each other or killing each other or fighting.
1:07:45
Speaker 3: They were having a great time and people got along
1:07:48
Speaker 3: well and it was family stuff, even hanging out in
1:07:53
Speaker 3: the bars. It was a great thing. And the music
1:07:57
Speaker 3: was really good. And then you've got jazz. Don't know
1:08:00
Speaker 3: if jazz is a I don't know much about jazz,
1:08:03
Speaker 3: but I know it also hung around in places like
1:08:08
Speaker 3: New Orleans. With the blues and where it came from,
1:08:11
Speaker 3: I have no clue.
1:08:14
Speaker 5: Yeah, it's an improvisational h idiom, and it's it's different
1:08:23
Speaker 5: from blues. As you say, blues tends to be kind
1:08:26
Speaker 5: of nostalgic. Maybe it's a good word. It's a soulful
1:08:34
Speaker 5: and I think you you kind of kind of almost
1:08:37
Speaker 5: came there with it that. I think that the blues
1:08:41
Speaker 5: puts us in kind of a healing mode. It makes
1:08:43
Speaker 5: us looks inside and feel a little quietter. You don't
1:08:47
Speaker 5: have to be a black person to experience that. I mean,
1:08:52
Speaker 5: it's a cultural idiom, but it's it's a humanitarian idiom.
1:08:57
Speaker 5: And I think as we listened to the kind of
1:08:59
Speaker 5: soul music and music from the spirit. It really is
1:09:03
Speaker 5: part of the healing process. That's great stuff.
1:09:09
Speaker 3: Yeah, I just like I said, I heard that intro
1:09:14
Speaker 3: before I even start singing, and the music described me
1:09:17
Speaker 3: and I like that, so I thought we'd put it
1:09:20
Speaker 3: out there. All right, Bill, Well we're at We cut
1:09:23
Speaker 3: into your weekly topic a little with music, but it
1:09:27
Speaker 3: was a good thing, so now take it away with
1:09:30
Speaker 3: your weekly topic.
1:09:33
Speaker 7: Yeah.
1:09:34
Speaker 5: Well, what I was kind of I've been thinking about
1:09:38
Speaker 5: for the past or i'll several weeks, and the kind
1:09:43
Speaker 5: of came together the last few days that I began
1:09:47
Speaker 5: to think about what I was going to talk about tonight,
1:09:50
Speaker 5: and that's that you mentioned this. You use this term
1:09:54
Speaker 5: a little bit, and I thought, well, okay, I'll put
1:09:59
Speaker 5: the need to you a little but I wanted to
1:10:02
Speaker 5: talk about research because research is a hugely important part
1:10:08
Speaker 5: of what you do. It's hugely important part of what
1:10:11
Speaker 5: I did do, and and I was kind of thinking
1:10:16
Speaker 5: about about it. It's the term that we use a lot,
1:10:20
Speaker 5: but again, it's it's not something that we always really
1:10:24
Speaker 5: take apart and figure out what what it is. You've
1:10:29
Speaker 5: said that you're you're not a research person. I would
1:10:33
Speaker 5: disagree with that. I think you are. But again, what
1:10:37
Speaker 5: kind of research are we talking about? And there are
1:10:41
Speaker 5: there are two types. There is the kind of formal
1:10:46
Speaker 5: research that has a pretty pretty strict structure. It's as
1:10:56
Speaker 5: I say, it's very formalized. In his hypothesis, there is
1:11:01
Speaker 5: a There are statistics generated this called they are called
1:11:05
Speaker 5: a study, and we draw certain conclusions from from how
1:11:14
Speaker 5: we manipulate those statistics. I haven't been involved with this
1:11:18
Speaker 5: for some years, but when I was in school, if
1:11:23
Speaker 5: you were going to do a study, then involved questionnaires
1:11:31
Speaker 5: and people and drawing conclusion statistics that you didn't just
1:11:35
Speaker 5: take off and do that. The hypothesis had to be
1:11:40
Speaker 5: presented to I think a national committee. They've deemed that
1:11:48
Speaker 5: it was either worthwhile pursuing or not. The questionnaires, the
1:11:53
Speaker 5: questions had to be approved, the choice of populations, how
1:12:00
Speaker 5: how we chose the people to be a part of
1:12:04
Speaker 5: that study. It had to be very carefully managed. And
1:12:08
Speaker 5: all of this was under the guise of doing no harm.
1:12:13
Speaker 5: A lot of potentially harmful studies could have been done,
1:12:20
Speaker 5: either advertently or inadvertently. And I will say this for
1:12:27
Speaker 5: for most medical uh and healthcare people that to do
1:12:31
Speaker 5: no harm thing is or certainly should be a very
1:12:35
Speaker 5: prominent part of that. But doing doing a study on
1:12:39
Speaker 5: in my case and in my field, on behavioral issues,
1:12:43
Speaker 5: on psychological issues had to be a very carefully managed opposition.
1:12:50
Speaker 5: Who who who were? Whether we get get the people
1:12:55
Speaker 5: for the study, How were this, how were the questions presented?
1:12:58
Speaker 5: What was the environment of the of the of the
1:13:02
Speaker 5: questionnaire was seeking. One of the examples that came up
1:13:10
Speaker 5: in a discussion was that somebody wanted to do a
1:13:13
Speaker 5: study on married couples of people who had no siblings. Okay,
1:13:22
Speaker 5: that people in the marriage had neither brothers and sisters,
1:13:26
Speaker 5: they were only children. How did and just to kind
1:13:32
Speaker 5: of run through a hypothetical there, well, there's a number
1:13:34
Speaker 5: of issues to deal with that. Is it a situation
1:13:38
Speaker 5: of which both people had no siblings, Because then that
1:13:43
Speaker 5: requires one approach. The second approach would be if the
1:13:47
Speaker 5: male had no siblings but the female did, that required
1:13:52
Speaker 5: a different approach. If the female had no siblings but
1:13:56
Speaker 5: the male did, that requires a different approach. Where were
1:14:01
Speaker 5: each of those the members of that marriage, and this
1:14:04
Speaker 5: is a heterosexual marriage, just off him, Where in the
1:14:10
Speaker 5: the people who had siblings. Where in the in the
1:14:14
Speaker 5: lineup of siblings, were they were the oldest child, middle child,
1:14:17
Speaker 5: youngest child, were they a twin? So all of a sudden,
1:14:22
Speaker 5: you have to define all of these kinds of issues
1:14:27
Speaker 5: with the study before you even begin, and that has
1:14:30
Speaker 5: to all be approved. You just can't take off and
1:14:32
Speaker 5: do it. The same thing with people who do dissertations.
1:14:35
Speaker 5: I had to do this. There's an international committee that
1:14:39
Speaker 5: reviews your hypothesis. If a figure that is not worthy,
1:14:46
Speaker 5: they will say so, And you've got to find a
1:14:49
Speaker 5: new topic. If somebody else is currently working on the
1:14:54
Speaker 5: same issue and they started earlier than you did, you
1:14:59
Speaker 5: got to find a new topic. They don't want to
1:15:02
Speaker 5: people doing the same research on the same topic at
1:15:06
Speaker 5: the same time. And as I said, this is you know,
1:15:10
Speaker 5: I had a problem because I started my topic about
1:15:14
Speaker 5: two weeks earlier than a guy who is at one
1:15:18
Speaker 5: of the universities in England. One of the work with
1:15:20
Speaker 5: the same literature that I was working with, and because
1:15:23
Speaker 5: I was two weeks earlier, he had to find a
1:15:25
Speaker 5: new topic. So this is all very very highly controlled stuff.
1:15:32
Speaker 5: The whole point of any any research scientifically, and I'm
1:15:38
Speaker 5: sign and I'm using the psychology as a science is
1:15:43
Speaker 5: to generate statistic to generate numbers, a percent this percentage
1:15:48
Speaker 5: of this issue goes this way. I have some problems
1:15:56
Speaker 5: with that approach, but that's just me. The other of research,
1:16:03
Speaker 5: and this is your kind of research, and largely mine,
1:16:07
Speaker 5: is what we call anecdotal. It is not formal. There
1:16:12
Speaker 5: are not questionnaires, there are not nudies done, although there
1:16:17
Speaker 5: might be papers written on it. It always annoyed me
1:16:21
Speaker 5: that the academics tended to look down on anecdotal evidence.
1:16:26
Speaker 5: It's just not factual. Well, actually it's more factual because
1:16:31
Speaker 5: it concerns real people. The statistical studies just concerned numbers.
1:16:38
Speaker 5: It's a whole different, different kind of approaching way of
1:16:42
Speaker 5: looking at things. And again, you know, the three areas
1:16:46
Speaker 5: were basically two areas of research are the psychiatric approach,
1:16:52
Speaker 5: which is medical doctors and they're they're looking at chemical
1:16:59
Speaker 5: responses to do behavioral issues, and the psychological approach, which
1:17:06
Speaker 5: is looking at behavior as coming from two different sources.
1:17:14
Speaker 5: We all the big separation between is and psychological approach.
1:17:20
Speaker 5: A psychologists work from the perspective that behavior is primarily
1:17:25
Speaker 5: genetically driven. That's very general its okay, but it's very
1:17:30
Speaker 5: very very large generalization there, But the behavior is genetically driven.
1:17:37
Speaker 5: The other side of that, which was my side of that,
1:17:40
Speaker 5: was the social work side, which says that behavior is
1:17:48
Speaker 5: environmentally driven. It's driven by family interaction, it's driven by
1:17:53
Speaker 5: neighborhoods or racial characteristics, is driven by political stuff, it's
1:17:57
Speaker 5: driven by external causes. And I think in point of fact,
1:18:02
Speaker 5: both both perspectives are right and they need to be blended.
1:18:06
Speaker 5: But there is that primary difference. We all psychologists and
1:18:10
Speaker 5: clinical social workers work for the same things. We work
1:18:13
Speaker 5: with the depression, we work with anxiety, all of that,
1:18:17
Speaker 5: we just look at it from a different point of view.
1:18:22
Speaker 5: And my work as a clinical social worker, we would
1:18:27
Speaker 5: very often have to address family issues or neighborhood issues
1:18:31
Speaker 5: as being positive for unreasonable behavior. That those two conditions
1:18:39
Speaker 5: create psychological disturbances or abnormalities or whatever you want to
1:18:45
Speaker 5: call them. How do we begin to fix that? The
1:18:49
Speaker 5: difference is the psychologists will work more from an interior
1:18:54
Speaker 5: perspective and my folks can work more from from the
1:19:00
Speaker 5: outside in and in the In the psychological area, there
1:19:07
Speaker 5: are basically a psychologists and then their therapists. While I
1:19:11
Speaker 5: was a therapist, so I was a little living a psychologists,
1:19:15
Speaker 5: they tend to be more study oriented. They will they
1:19:21
Speaker 5: will look at behavior in particular population of draw conclusions
1:19:26
Speaker 5: from it. Those conclusions can ultimately result in theories, which
1:19:36
Speaker 5: I always used to say, we need to remember that
1:19:38
Speaker 5: the important part of the word theory is theory. It's
1:19:43
Speaker 5: not fact. It's a theory, and there are many kinds
1:19:48
Speaker 5: of theories out there, and it's just while I'm on that,
1:19:54
Speaker 5: I'll always look at it at a particular behavioral theory
1:19:57
Speaker 5: as getting point of acquiring of a behavioral vocabulary to
1:20:08
Speaker 5: look at why people do what they do. Right, if
1:20:12
Speaker 5: we have a behavioral theory that the says kids are bullies,
1:20:18
Speaker 5: and this kid beats up other kids and he keeps
1:20:20
Speaker 5: doing that for you know, his home school, Okay, the
1:20:25
Speaker 5: theory might include a number of things, but really, what
1:20:29
Speaker 5: what's driving that? What grows that that need for violence?
1:20:33
Speaker 5: What needs what grows that need to be a bully?
1:20:35
Speaker 3: What?
1:20:36
Speaker 5: That's the kind of thing that interested me, and that
1:20:39
Speaker 5: different is why I went in the direction that I
1:20:41
Speaker 5: went as opposed as truly psychology psychological perspective. Psychologists are
1:20:48
Speaker 5: are great theorists and they contributed to menace amount to
1:20:53
Speaker 5: behavioral study, and to looking at why people do what
1:20:59
Speaker 5: win folks. You know, my life sure was an LCSW
1:21:04
Speaker 5: license clinical social worker. The correlative from the psychological point
1:21:08
Speaker 5: of view was the LPC, which is a license psychologial
1:21:13
Speaker 5: or psychological counselor. We do the same things. We talked
1:21:18
Speaker 5: about the same things. We talk about histories, we talk
1:21:21
Speaker 5: about families, we talk about anger, we talk about all
1:21:25
Speaker 5: that kind of good stuff. We we just come at
1:21:28
Speaker 5: it from a slightly different perspective. But there's much more
1:21:31
Speaker 5: hormonality than there is than there is difference studies. Studies
1:21:40
Speaker 5: are kind of an academic thing. The people that new
1:21:46
Speaker 5: studies do studies to get them published. And that might
1:21:51
Speaker 5: be a little cynical because I think that, you know,
1:21:55
Speaker 5: most of the people that do these are very sincere
1:21:57
Speaker 5: about what they do. But there is still is ridiculous
1:22:02
Speaker 5: drive in college and universities to be published, publish or
1:22:08
Speaker 5: parish that's been around for decades. There are many psychological journals.
1:22:19
Speaker 5: They all publish articles by various people, and they say,
1:22:23
Speaker 5: I'm guessing that the large percentage of contributors to these
1:22:27
Speaker 5: periodicals are academicians. Either actual over part time, because I've
1:22:35
Speaker 5: known several psychologists who were professional psychologists, not affiliated full
1:22:40
Speaker 5: time with any university, but were part time faculties, so
1:22:44
Speaker 5: they were still involved in publishing thing. But to be
1:22:49
Speaker 5: to you know, if you want to keep your job
1:22:51
Speaker 5: at the university, you've got to publish stuff. The universities
1:22:53
Speaker 5: are not about about teaching. They're about doing research, and
1:22:58
Speaker 5: the research, whether it's in medieval English or physics or
1:23:04
Speaker 5: chemistry or psychology, you're studying the field of your interest
1:23:11
Speaker 5: to increase a general awareness of knowledge in that area.
1:23:17
Speaker 5: The guys in the trenches are the guys who are
1:23:21
Speaker 5: the therapists, or they're the clinical clinical therapists who work
1:23:25
Speaker 5: in hospitals with severely medally ill. They're the people that
1:23:30
Speaker 5: really put the theories to rest or make them part
1:23:38
Speaker 5: of something that substantially helpful. Has always been the drive.
1:23:46
Speaker 5: And I was talking to somebody three weeks ago who
1:23:51
Speaker 5: have just finished graduates finishing doctorate degree, and I asked
1:23:57
Speaker 5: how that was going and what was involved, because it
1:24:00
Speaker 5: was a different field from mine and they all had
1:24:03
Speaker 5: their own peculiarities. And she said, well, it was really
1:24:07
Speaker 5: pretty easy because I had already been published several times
1:24:10
Speaker 5: before I finished my degree. Okay, so that dog ate
1:24:15
Speaker 5: dead yet, and I thought, well, that's impressive for a
1:24:19
Speaker 5: graduate student who has a completed degree to be published,
1:24:22
Speaker 5: I says, speaks well of the person, but that drive
1:24:26
Speaker 5: is still there. I have such an issue, I think,
1:24:33
Speaker 5: with the impracticality of a lot of these studies. Although
1:24:40
Speaker 5: in all fairness, I haven't ever read a study that
1:24:44
Speaker 5: at some point wasn't helpful in some degree or other.
1:24:48
Speaker 5: Sometimes it was a very small degree, sometimes was a
1:24:51
Speaker 5: substantial degree. It's kind of like going to continuing education classes.
1:24:56
Speaker 5: Every once in a while you pick up something that's
1:24:58
Speaker 5: very useful, but it's a it's kind of acquires its
1:25:03
Speaker 5: own drive and its own energy, and I think that
1:25:05
Speaker 5: that that is kind of counterproductive. The anecdotal part of research,
1:25:12
Speaker 5: your part, My part really comes from practical experience. We
1:25:17
Speaker 5: don't do studies, we don't do questionnaires, we don't generate statistics.
1:25:25
Speaker 5: Like you said, you know, ninety percent of my patients
1:25:28
Speaker 5: did this. That that kind of perspective only comes from
1:25:34
Speaker 5: years of practice, years of experience. I had so much
1:25:39
Speaker 5: the same thing you know that I remember of one
1:25:43
Speaker 5: of when I had first graduated and we had staff meetings.
1:25:47
Speaker 5: I was working at a clinic at the point, and
1:25:49
Speaker 5: we had a staff meeting and we had a young,
1:25:53
Speaker 5: newly minted UH master's student who said, I always saw
1:25:58
Speaker 5: this woman with depression for three times and she was
1:26:01
Speaker 5: still depressed. Oh yeah, it's just soul. You couldn't cure her,
1:26:12
Speaker 5: and three he's wrong with you. So it's it's a
1:26:18
Speaker 5: kind of thing that we can't you know, as I
1:26:21
Speaker 5: used to tell, and I had interns working with me,
1:26:24
Speaker 5: that there's some students that would that I was kind
1:26:27
Speaker 5: of their their supervisor, and I said, you know, you're
1:26:30
Speaker 5: going to learn more in your first six months in
1:26:32
Speaker 5: practice if you did in three or four years of school.
1:26:35
Speaker 5: And they just kind of look at me. Trust me
1:26:38
Speaker 5: on that. Trust me, you're going to learn more about
1:26:43
Speaker 5: real life than you ever learned in the classroom. I thought,
1:26:48
Speaker 5: I felt for years that people who teach psychology or
1:26:51
Speaker 5: teach clinical so that should be a part. That is
1:26:56
Speaker 5: what we call an adjunct fact, remember, which means you
1:27:00
Speaker 5: have your own full time practice and you come in
1:27:02
Speaker 5: here a couple of days and teach your class, but
1:27:05
Speaker 5: you're out there in the treashes. You know what's going on.
1:27:09
Speaker 5: You have to put this. You just can't sit around
1:27:11
Speaker 5: the talk theory because that df you know, if you
1:27:16
Speaker 5: want to talk, if you want you want people to
1:27:18
Speaker 5: accept what you know. In fact, you got to get
1:27:21
Speaker 5: your hands dirty and go out and talk to real
1:27:24
Speaker 5: people and deal with real issues, and deal with real
1:27:27
Speaker 5: problems and find out that it's going to take more
1:27:29
Speaker 5: than three sessions with you to cure deprection. Don't know why.
1:27:35
Speaker 5: I remember that story about had a broad slob and
1:27:39
Speaker 5: do a little research. You know, you talk about all well,
1:27:46
Speaker 5: it's larious. I are a lot of people that I
1:27:50
Speaker 5: work with that work really well with some people that
1:27:52
Speaker 5: didn't want tom Okay. What that does is give you
1:27:55
Speaker 5: some behavioral vocabulary to suggest to people that maybe this
1:27:59
Speaker 5: will work, maybe won't, and if it doesn't work, by
1:28:02
Speaker 5: something else. Because the point of view when we're talking
1:28:07
Speaker 5: about human behavior I bristle a little bit when people
1:28:14
Speaker 5: talk about it as a science. I'm sorry, that's just
1:28:20
Speaker 5: it's not that cut and drive. There are too many
1:28:23
Speaker 5: variables involved. It's like to study with marriage that I
1:28:28
Speaker 5: talked about. There's an endless amount of variables and involved
1:28:32
Speaker 5: with that. And if you've had some ten or fifteen
1:28:36
Speaker 5: or twenty or thirty years experience dealing with people from
1:28:40
Speaker 5: different kinds of relationships, then you can begin to sort
1:28:43
Speaker 5: through with this. But you're not going to find that
1:28:45
Speaker 5: out of a study. And I think that that's my
1:28:51
Speaker 5: issue with a lot of academicians is that the ivy
1:28:56
Speaker 5: hallways and the ivy colored towers, covered towers provide an
1:29:01
Speaker 5: installation that really separates you from reality. From this reality.
1:29:06
Speaker 5: It's their own reality, but this is dis reality. The
1:29:11
Speaker 5: kind of research that you do dog and the kind
1:29:14
Speaker 5: of conclusions you draw from the years of your experience,
1:29:22
Speaker 5: gives you a capability that goes far beyond any kind
1:29:29
Speaker 5: of classroom experience. It goes far beyond generating continuing to
1:29:35
Speaker 5: generate studies and to pursue there. I think those are important.
1:29:40
Speaker 5: You know. I kind of have mixed feelings about about
1:29:43
Speaker 5: all this because I do recognize that for these people
1:29:46
Speaker 5: who come up with these statistical stibulations, that that does
1:29:50
Speaker 5: provide a certain viable information basis for folks, but it's
1:29:57
Speaker 5: not the only informational basis. And I think that this
1:30:03
Speaker 5: is what it's important to me about research is really
1:30:07
Speaker 5: being aware of what you're doing, who you're working with.
1:30:13
Speaker 5: What does this mean? How does this play out? Because
1:30:16
Speaker 5: there's so many any variables. As I say, that's why
1:30:20
Speaker 5: I can't. I can't relegate human behavior to a science
1:30:24
Speaker 5: because if you got a hundred thousand people, you've got
1:30:27
Speaker 5: a hundred thousand different perspectives behaviorally, psychologically. We can't quantify
1:30:36
Speaker 5: that in terms of pure statistics. It gives us a
1:30:39
Speaker 5: general direction often, but when it comes right down to it,
1:30:43
Speaker 5: you know, whoever walked into my door? I mean, I've
1:30:45
Speaker 5: had people walk in and say, well, what kind of
1:30:47
Speaker 5: theory do you use? Whichever one works. I don't have
1:30:54
Speaker 5: any particular theory that I use, and there are many
1:30:56
Speaker 5: therapists that do. I don't. I never did. Everybody that
1:31:02
Speaker 5: comes in that office door is unique and brings your
1:31:07
Speaker 5: own needs and their own perspective that we've got dis
1:31:11
Speaker 5: like with you with what you do that we've got
1:31:15
Speaker 5: to be able to address, and our ability to address
1:31:18
Speaker 5: that really only comes from from this anecdotal evidence, this
1:31:23
Speaker 5: anecdotal research from years of paying attention of what we're doing.
1:31:30
Speaker 5: So when you talk about how much you dislike research,
1:31:33
Speaker 5: and I say, that's what I would disagree with you,
1:31:36
Speaker 5: because they're part of the research process that you very
1:31:39
Speaker 5: much enjoy and that are very much a part of
1:31:41
Speaker 5: who you are and what you do. It's just not
1:31:44
Speaker 5: the formalize, academic, statistical research that I think we often
1:31:53
Speaker 5: associate with that word. But in the law, well, I
1:31:57
Speaker 5: think the anecdotal evidence, the anecdotally experience. And I've always
1:32:05
Speaker 5: everything I became aware of that word, I've really resisted
1:32:08
Speaker 5: using it because an anecdote is sort of an amusing pastime.
1:32:12
Speaker 5: It's not serious. No anecdotal research and anecdotal elevenus is
1:32:17
Speaker 5: very serious and very worthwhile. So spandor clock on that one.
1:32:24
Speaker 3: Huh yeah, very good stuff. And again you made me
1:32:31
Speaker 3: see something that I did not see and that I
1:32:35
Speaker 3: was doing a lot of research, but it was the
1:32:37
Speaker 3: kind that I liked in medical school. In medical school,
1:32:43
Speaker 3: they made us take our research class, and I think
1:32:47
Speaker 3: that was what turned me against most research, because it
1:32:51
Speaker 3: was not the kind of research I liked. But if
1:32:54
Speaker 3: you asked me to find out how many people like
1:32:57
Speaker 3: goat milk to tell you they don't like goat milk,
1:33:00
Speaker 3: that interests me.
1:33:02
Speaker 5: Yeah, And I think that's ultimately more functional and we're
1:33:07
Speaker 5: used to people.
1:33:08
Speaker 3: Yeah, and you're right. I was doing a lot of
1:33:10
Speaker 3: research and I did not think about it until you
1:33:13
Speaker 3: worded it that way, but it was fun for me.
1:33:17
Speaker 3: It was the kind that I liked. I would never
1:33:20
Speaker 3: you would never catch me in that college university environment.
1:33:27
Speaker 3: Those those people are and I'm glad, thank god. People
1:33:31
Speaker 3: like research and they like to do that kind of stuff.
1:33:35
Speaker 3: And it sounds like you're more suited for that kind
1:33:38
Speaker 3: of thing than somebody like.
1:33:40
Speaker 5: Me, But not really. I have resisted that all the
1:33:45
Speaker 5: way through because it dehumanizes the process. And I think
1:33:51
Speaker 5: there is room when university is for people like your own,
1:33:54
Speaker 5: like me, because I think there has to be the balance.
1:33:57
Speaker 3: Well maybe, and I think that.
1:34:00
Speaker 5: The coldness of statistical manipulation has wired a kind of
1:34:06
Speaker 5: esoteric quality about it that makes it seem so far
1:34:09
Speaker 5: above the rest of it. And if not, you know,
1:34:12
Speaker 5: you can make numbers do I used to. I had
1:34:15
Speaker 5: to take a statistics course. You probably had to do
1:34:18
Speaker 5: something similar. And I brought up something in the instructure said, well,
1:34:23
Speaker 5: numbers don't why, Oh said, that's absolutely true. It's just
1:34:27
Speaker 5: the people that mess with them that why.
1:34:31
Speaker 3: Yeah, that's true. Yeah, you know. And and it is
1:34:34
Speaker 3: funny because the kind of research that you pointed out
1:34:37
Speaker 3: that I've been doing was something I loved so much
1:34:42
Speaker 3: that I didn't consider it research.
1:34:44
Speaker 5: But it very well was.
1:34:45
Speaker 3: So that's kind of cool.
1:34:47
Speaker 5: But and what a difference it made in your practice.
1:34:50
Speaker 3: Oh yeah, Well, I've learned so much from patients. You know,
1:34:55
Speaker 3: they they make and I've said this before, but they
1:34:59
Speaker 3: make you look smart and a lot of times they don't.
1:35:02
Speaker 5: Realize it takes a lot of patience.
1:35:05
Speaker 3: Yeah, they teach you a lot of things if you
1:35:08
Speaker 3: pay attention. But what I found too, a lot of
1:35:12
Speaker 3: my patients would tell me about going to doctors where
1:35:16
Speaker 3: me doctor, you not listen, and uh, that didn't go well?
1:35:21
Speaker 3: All right, well we're at break time. In fact, we're
1:35:23
Speaker 3: a few minutes fast, but we'll continue all this when
1:35:25
Speaker 3: we come back. That was good stuff, bill.
1:35:28
Speaker 5: Uh.
1:35:28
Speaker 3: I just enjoy it every time you do this stuff. So, Susy, uh,
1:35:33
Speaker 3: you missed your cooking lesson. We were willing to teach
1:35:36
Speaker 3: you some works, things about fat and possum fat and
1:35:41
Speaker 3: things that we know you love and you not here.
1:35:45
Speaker 5: I know you know if you put salt and water,
1:35:47
Speaker 5: it boils quicker.
1:35:52
Speaker 3: Yeah. See, we could teach her a lot, but you know,
1:35:55
Speaker 3: we gotta get we gotta get her healthy and put
1:35:57
Speaker 3: her back on some possum fat so she doesn't get
1:36:00
Speaker 3: so sick. All right, well, ladies and gentlemen, this is
1:36:03
Speaker 3: doctor Corupa's Natural Health Hours. We're missing our wonderful and
1:36:07
Speaker 3: talented pistol pack and pioneer woman Suzzy, but Bell and
1:36:11
Speaker 3: I are hanging in there the best we can. But
1:36:14
Speaker 3: please listen to our sponsors and we will be right back.
1:36:22
Speaker 1: Worried about where your next meal will come from if
1:36:24
Speaker 1: the power is out for an extended period of time,
1:36:27
Speaker 1: I'd like to suggest new Man of Foods, a family
1:36:30
Speaker 1: owned business with a passion for food quality and taste,
1:36:33
Speaker 1: as well as long term storage reliability. Newmanna dot com
1:36:37
Speaker 1: check them out for your family's health and security.
1:36:40
Speaker 2: Foods so good tasting and good for you. It can
1:36:43
Speaker 2: be eaten every day.
1:36:44
Speaker 1: Standard buckets are GMO free, contain no aspartame, high fruitose,
1:36:49
Speaker 1: corn syrup, autalyized yeast extract, chemical preservatives.
1:36:53
Speaker 2: Or soy.
1:36:54
Speaker 1: You can be confident your new Man of Meals will
1:36:56
Speaker 1: be there for you and your family when you need
1:36:59
Speaker 1: them during an emergency. Numna dot com a nutritionally healthy
1:37:03
Speaker 1: way to prepare for any disaster. That's newmana dot com
1:37:08
Speaker 1: and U M A n n A dot com.
1:37:30
Speaker 3: My mother sits a night with no lights on.
1:37:36
Speaker 6: His cigarette clows in the dome.
1:37:43
Speaker 3: The living room is still.
1:37:46
Speaker 7: I will buy all them.
1:37:55
Speaker 6: I tiptoo past Master bad Way. My mother reads hermas,
1:38:08
Speaker 6: I hear acoll sweet dreams, and I forget.
1:38:12
Speaker 8: How to dream.
1:38:21
Speaker 7: But you say it's time we put it to gather.
1:38:27
Speaker 6: Based a menody about ruined.
1:38:33
Speaker 3: Well, that's the way.
1:38:35
Speaker 4: Allays heard it should be.
1:38:38
Speaker 3: You want to marry me.
1:38:43
Speaker 7: Real, marry my friends from college. They're all mary now.
1:38:54
Speaker 7: They have their houses and their lord. They have their
1:39:01
Speaker 7: silent booms, deep night time dorm.
1:39:13
Speaker 6: Their children hate them for the things they're not. They
1:39:19
Speaker 6: hate themselves for when they.
1:39:25
Speaker 7: And yet they drink their love clothes the loom, hide
1:39:31
Speaker 7: the scar. But you say it's time we walk into
1:39:41
Speaker 7: death raised.
1:39:45
Speaker 3: All right, we are back. Welcome back to Doctor Grouper's
1:39:51
Speaker 3: Natural Health Ours. It is just us, two guys. Susie
1:39:56
Speaker 3: is still a little under the weather, uh, and we're
1:40:00
Speaker 3: hoping that we can get her back here because she's
1:40:02
Speaker 3: missed some valuable cooking lessons that Bill and I could
1:40:06
Speaker 3: have taught her. And I'd like to say we'd send
1:40:10
Speaker 3: her a care package, but we just really don't care,
1:40:13
Speaker 3: so can't help her. I had one little joke. I
1:40:19
Speaker 3: heard this a long time ago, and I've probably said
1:40:22
Speaker 3: it before, but I just thought it was we need
1:40:24
Speaker 3: a little spark. If anybody's been watching them stupid confirmation
1:40:30
Speaker 3: hearings from the Senate, what a sad, sad state of affairs.
1:40:34
Speaker 3: They had to fire all them far left crazies and
1:40:38
Speaker 3: bring in real common sense people. They haven't learned anything
1:40:42
Speaker 3: after the election bill. You'd think the way this nation
1:40:46
Speaker 3: rose up and threw them all out everywhere, that they
1:40:49
Speaker 3: would want to do better. But they're still doing the
1:40:52
Speaker 3: same things. That's sickening. So we needed a little joke.
1:40:55
Speaker 3: So there was this lady holding her dog and she
1:40:59
Speaker 3: was at the bus stop and the bus pulled up
1:41:03
Speaker 3: and she started to get on the bus with everybody else,
1:41:06
Speaker 3: and the driver said, ma'am, I am very sorry, but
1:41:09
Speaker 3: the bus line as a policy, no animals allowed to
1:41:14
Speaker 3: be on the bus. And she said, he's a little dog,
1:41:19
Speaker 3: come on. And the guy said, ma'am, I don't make
1:41:22
Speaker 3: the rules. I work for them, and they told me
1:41:25
Speaker 3: I have to enforce it or I don't have a job,
1:41:27
Speaker 3: so I'm sorry, but as long as you have the dog,
1:41:32
Speaker 3: you cannot get on the bus. That's the company policy,
1:41:35
Speaker 3: and I have to go by it. And she said, well,
1:41:38
Speaker 3: you know what you can do with that bus, and
1:41:42
Speaker 3: he said, ma'am, if you'll do the same with the dog,
1:41:45
Speaker 3: you can get on. I thought that was pretty great,
1:41:51
Speaker 3: pretty great stuff, all right. So Bill took us down
1:41:57
Speaker 3: research lane at some place. When he first said that,
1:42:01
Speaker 3: I thought, oh God, my favorite subject. And it turned
1:42:04
Speaker 3: out it was very interesting. And it's funny when you
1:42:11
Speaker 3: think about research like that, because I was doing a
1:42:14
Speaker 3: lot of it, and until Bill pointed it out, I
1:42:16
Speaker 3: never thought about that, and I guess I should have.
1:42:20
Speaker 3: But there was a wonderful heart doctor, doctor Atkins, and
1:42:26
Speaker 3: he had done tons of research, and like Bill said earlier,
1:42:31
Speaker 3: he figured out that a lot of people were dying
1:42:35
Speaker 3: because they didn't have good fat in their diet anymore.
1:42:39
Speaker 3: This modern world was telling people good fat was bad
1:42:42
Speaker 3: for you. And not only does your body need to
1:42:46
Speaker 3: build up a little fat to make it through the winter,
1:42:48
Speaker 3: because in the old days they didn't know if they
1:42:50
Speaker 3: were going to have food. As you get older, you
1:42:54
Speaker 3: need more fat on your body. It's just something that
1:42:59
Speaker 3: they have proven that you're healthier with a little more
1:43:03
Speaker 3: fat as you get a little older. And the people
1:43:08
Speaker 3: that tell you to stay away from fat, I mean,
1:43:11
Speaker 3: like Bill said, they got all these products they say
1:43:13
Speaker 3: fat free. Well, of course they say fat free. Most
1:43:17
Speaker 3: of the stuff never had fat. It's not a source
1:43:20
Speaker 3: of fat. It's just an advertising gimmick. But good fat
1:43:25
Speaker 3: is good for you. I saw a thing the other
1:43:28
Speaker 3: day and it said bacon cannot fix everything, that's why
1:43:36
Speaker 3: you eat more bacon. I thought that's pretty good. That's
1:43:42
Speaker 3: pretty good because bacon is a wonderful thing. But you
1:43:46
Speaker 3: want to get it from a good natural source. You
1:43:49
Speaker 3: don't want it from a bad source. And that's the thing.
1:43:52
Speaker 3: In the old days, people didn't have bad sources until
1:43:57
Speaker 3: the government and those companies got together loud bad stuff
1:44:01
Speaker 3: in the food. And I will before next week's show,
1:44:04
Speaker 3: I promise you I will have the Poison Squad information.
1:44:12
Speaker 3: But I think if you go to Amazon you can
1:44:15
Speaker 3: find the Poison Squad video and the book. The book's
1:44:20
Speaker 3: better because it can go into more things, and books
1:44:23
Speaker 3: are always better. But the video is pretty good and
1:44:28
Speaker 3: it will shock you and you'll understand why guys like
1:44:32
Speaker 3: Robert F. Kennedy Jr. Have spent a lifetime talking about
1:44:35
Speaker 3: this stuff. And now before he even gets in office,
1:44:40
Speaker 3: the FDA has taken away that red dye. So that's
1:44:45
Speaker 3: a great thing.
1:44:48
Speaker 5: And you know, yeah, jump in for a moment. You're
1:44:52
Speaker 5: talking about bacon. And it reminded me when I was
1:44:56
Speaker 5: a kid, we went on a vacation some family friends
1:45:02
Speaker 5: and we went down through Tennessee. We were headed farther south,
1:45:09
Speaker 5: but the guy in front of us and our family,
1:45:11
Speaker 5: our friend was in the car in front of us,
1:45:14
Speaker 5: and we were in these because they didn't have interstates
1:45:18
Speaker 5: way back then. It was just a little two lane highways.
1:45:22
Speaker 5: And all of a sudden he stopped and pulled off
1:45:26
Speaker 5: into this farmyard in the country, and and we kind
1:45:31
Speaker 5: of pulled off, and I didn't know what the deal was,
1:45:33
Speaker 5: and and he, the farmer, came out and uh, I
1:45:39
Speaker 5: called him uncle. Uncle George said, yeah, we were just
1:45:43
Speaker 5: driving and man, you're your barn is on fire. There's
1:45:46
Speaker 5: smoke bowing out of your body.
1:45:48
Speaker 3: He didn't know.
1:45:50
Speaker 5: And if farmer just kind of looked at him. They
1:45:52
Speaker 5: said to me, and we all stooped down there and
1:45:55
Speaker 5: he had slabs of bacon. He was smoking his bacon.
1:46:00
Speaker 5: Makes hung slabs of bacon hanging to the barn, and
1:46:04
Speaker 5: he had hickory fires going underneath that were making all
1:46:07
Speaker 5: the smoke that was coming out of the barn and
1:46:09
Speaker 5: looked like his barn was on fire. And I said, yes,
1:46:13
Speaker 5: so he gave us a slab of bacon. Oh, I thought,
1:46:18
Speaker 5: But definitely people did. They cured their own meat, they
1:46:21
Speaker 5: cured their own vegetables, the care of them. They threw
1:46:24
Speaker 5: their own stuff. They were self sufficient. And that's when
1:46:27
Speaker 5: we became dependent on other sources for our nutrition and
1:46:31
Speaker 5: our food that we began to get into trouble.
1:46:35
Speaker 3: Well, yeah, our government likes that. And then that's always
1:46:39
Speaker 3: been my problem with the people on the left, the Democrats,
1:46:43
Speaker 3: is they want more power, bigger government, and they want
1:46:47
Speaker 3: more people dependent on the government. And I don't like that.
1:46:51
Speaker 3: I don't want any part of them. Ronald Reagan said
1:46:54
Speaker 3: it best stay out of my life. We don't want
1:46:58
Speaker 3: government bothering us. And uh, I think you're better off
1:47:01
Speaker 3: when they are out of your life. Yeah, all right, Bill,
1:47:07
Speaker 3: Normally suys he would have been doing her recipes.
1:47:11
Speaker 5: That was my cooking, My cooking.
1:47:15
Speaker 3: That was your cooking show. My brother was a head
1:47:20
Speaker 3: chef of an Italian restaurant in Saint Louis for a
1:47:24
Speaker 3: long time and then he had a car accident and
1:47:26
Speaker 3: ended up in a wheelchair and he quit doing that,
1:47:29
Speaker 3: but he was good. A lot of the recipes at
1:47:33
Speaker 3: that restaurant came from him, and it was It was
1:47:37
Speaker 3: really funny because my brother was the kind of kid
1:47:41
Speaker 3: that you thought he if he ever got out of
1:47:44
Speaker 3: high school, he'd be a grown man by then. He
1:47:49
Speaker 3: hardly ever went to school. He hated school. He was
1:47:52
Speaker 3: always into something. It just wasn't his thing. And luckily
1:47:57
Speaker 3: for us, they had a junior college that you could
1:48:03
Speaker 3: go to half a day when you were a senior
1:48:06
Speaker 3: in high school, and my brother was probably a senior
1:48:10
Speaker 3: several times over the time he got there. But he
1:48:14
Speaker 3: stumbled into cooking chef stuff and it grabbed him. And
1:48:21
Speaker 3: I've said this about people all the time. You don't
1:48:24
Speaker 3: have a hyperactive kid unless you're feeding them two pounds
1:48:27
Speaker 3: of sugar a day. Most of the time, you got
1:48:30
Speaker 3: a board child who hasn't found their thing. Well, my
1:48:32
Speaker 3: brother was that way, and when he started getting into
1:48:37
Speaker 3: the cooking, it just lit him up. Life had meaning,
1:48:42
Speaker 3: And even this day in that wheelchair, he cooks better
1:48:44
Speaker 3: than most places you'd ever go to, and he knows
1:48:47
Speaker 3: more about food than most of us. And in that
1:48:51
Speaker 3: Italian restaurant, many of the recipes that are still there
1:48:56
Speaker 3: he created when he worked there. He was that good.
1:49:00
Speaker 3: Became a very young head chef. And he was telling
1:49:03
Speaker 3: me recently about bacon. He said, try this, He said,
1:49:08
Speaker 3: get some flour, season your flour, and put your bacon
1:49:13
Speaker 3: in that flour and then fry it, or put it
1:49:16
Speaker 3: in the oven, or however you cook it. And he said,
1:49:19
Speaker 3: what you'll find it doesn't shrink up as much and
1:49:23
Speaker 3: it tastes fabulous. So I tried it, and he was right. Boy,
1:49:27
Speaker 3: it was right on the money. So that's a little
1:49:31
Speaker 3: trick with bacon, ladies and gentlemen, that you can dip
1:49:34
Speaker 3: it in the flour, season your flour, and then I
1:49:38
Speaker 3: like to cook the bacon in the oven because you
1:49:40
Speaker 3: don't have to do any work. And on the frying pan,
1:49:46
Speaker 3: HiT's a lot of work and you got to stay
1:49:48
Speaker 3: there and the grease sometimes reaches up and slaps you,
1:49:51
Speaker 3: and that's not fun. But my brother's method of the flour,
1:49:58
Speaker 3: kept the bacon with lots of flavor. And I've tried
1:50:03
Speaker 3: some other stuff too, Like I sprinkled garlic on the bacon,
1:50:07
Speaker 3: I put some honey on the bacon. Tried a few
1:50:11
Speaker 3: different things and it all came out good. I don't
1:50:14
Speaker 3: I don't think you can do bad with bacon. There's
1:50:17
Speaker 3: a guy that I know him a little bit, but
1:50:21
Speaker 3: they called him the Bacon Master and everything about bacon,
1:50:25
Speaker 3: and he's always talking about bacon and it's it's pretty cool,
1:50:29
Speaker 3: So I think it's great. I'm one of those guys.
1:50:33
Speaker 3: I'd rather have a pork chop than a steak. I'd
1:50:38
Speaker 3: rather have, you know that, the ribs than a steak.
1:50:44
Speaker 3: So give me pork chops.
1:50:46
Speaker 5: It depic. You know, my mom used to cook pork chops,
1:50:49
Speaker 5: and I think this was kind of a generational thing
1:50:51
Speaker 5: that you could pick that pork chop up by the
1:50:55
Speaker 5: edge and it would not bend. You've gotta cook or
1:50:58
Speaker 5: you've gotta cook it. Yeah, bokshops. Any pork should be
1:51:03
Speaker 5: a little bit pink on the inside when you're done,
1:51:06
Speaker 5: shouldn't be fried hard. But the grating was good.
1:51:11
Speaker 3: Yeah. You know something else when we grew up that
1:51:14
Speaker 3: was big was liver and onions. Oh yeah, you don't
1:51:18
Speaker 3: hear much about that today, but I love deliver and onions.
1:51:22
Speaker 5: Yep. And they had a conversation with somebody about that
1:51:26
Speaker 5: the other day that my mom used to get to
1:51:28
Speaker 5: go out and get cams liver, not another adult, the
1:51:33
Speaker 5: cams liver and fry them up with onions in it.
1:51:37
Speaker 5: That was great. Coal the next day with the onions
1:51:39
Speaker 5: on it in a sandwich.
1:51:41
Speaker 3: Oh, that sounds good. You know. The strangest thing I
1:51:44
Speaker 3: think I ever ate that I know about. The man
1:51:49
Speaker 3: that raised me used to stop on his way home
1:51:53
Speaker 3: from work every once in a while, and it was
1:51:56
Speaker 3: a little Italian bar restaurant and he would bring home
1:52:01
Speaker 3: brain sandwiches. Yes, yeah, and it had pickles, onions, ketchup.
1:52:10
Speaker 3: It was kind of like a burger and it really
1:52:12
Speaker 3: tasted great. Uh. We loved it. Just don't don't look
1:52:17
Speaker 3: at it, yeah, or don't think about it.
1:52:21
Speaker 5: Yeah.
1:52:23
Speaker 3: And you know the one thing I miss in this
1:52:25
Speaker 3: part of the country, because we got some great food
1:52:28
Speaker 3: down here is white Castle Hamburgers.
1:52:33
Speaker 5: You want sliders? You want to bag a sliders?
1:52:36
Speaker 3: Yeah? Now, Cheryl told me when she grew up in Mississippi.
1:52:40
Speaker 3: They had a place called It wasn't White Castle, it
1:52:47
Speaker 3: had another name, but the burgers looked exactly the same.
1:52:51
Speaker 5: I can't white castles around. I think they were in
1:52:54
Speaker 5: Florida and Georgia. In Missouri, do you say Missouri or.
1:53:01
Speaker 3: Most of the time I probably say Missouri or Missou
1:53:05
Speaker 3: But where we grew up, it was mostly Missouri. That's
1:53:09
Speaker 3: why I laughed the other day when Susy called us
1:53:12
Speaker 3: Yankees because the part of the country I grew up
1:53:15
Speaker 3: they did not like Yankees. And you know what's sad,
1:53:18
Speaker 3: they're still teaching that that Civil War was about slavery.
1:53:24
Speaker 3: And the truth is, slavery was dying a natural death. Anyway,
1:53:30
Speaker 3: it didn't die and the rest of the world it's
1:53:32
Speaker 3: still out there, but it was dying in this country.
1:53:36
Speaker 3: And even after the Civil War, they said a lot
1:53:41
Speaker 3: of slaves went to work for the same people on
1:53:46
Speaker 3: the same plantation because they had become like family. So
1:53:51
Speaker 3: it wasn't like they try to make it out. I
1:53:54
Speaker 3: saw some movie the other day and the black guys
1:53:57
Speaker 3: were complaining because some guys put up Confederate flag. Well,
1:54:02
Speaker 3: neither neither one bothered to talk about the history and
1:54:06
Speaker 3: the truth. They just got into this screaming match, and
1:54:11
Speaker 3: it was really sad because they didn't know the history.
1:54:14
Speaker 3: And if they knew the history, they would have said,
1:54:16
Speaker 3: you know, the South had the right to break away,
1:54:19
Speaker 3: it had nothing to do with slavery. And that was
1:54:23
Speaker 3: just an excuse. So I am not.
1:54:25
Speaker 5: They don't beach history. They don't teach much of anything anymore.
1:54:30
Speaker 3: No, I do not like Abraham Lincoln. I don't like uh,
1:54:38
Speaker 3: General Grant, and I damn sure didn't like Sherman for
1:54:42
Speaker 3: his march through Atlanta and burned down everything in his path.
1:54:48
Speaker 3: That because these people want to be free and live
1:54:51
Speaker 3: in their own country, and and and Lincoln never told
1:54:55
Speaker 3: the truth. All he had to do was say, you
1:54:58
Speaker 3: guys want your own country, that's fine. Let's let's negotiate
1:55:04
Speaker 3: some raw material stuff, because we got all the manufacturing
1:55:08
Speaker 3: and you got the raw materials. And that's the real
1:55:11
Speaker 3: reason we don't want you to go away. Uh, and
1:55:14
Speaker 3: let's let's work out and and be too friendly countries.
1:55:18
Speaker 3: But no, we had to find a civil war.
1:55:21
Speaker 5: Oh so you're you're forgetting about politics.
1:55:24
Speaker 3: Yeah, well it's sad because they don't teach anybody that stuff.
1:55:34
Speaker 3: All right, Bill, it looks like I lost you. I
1:55:39
Speaker 3: don't know what happened. Let me try him again, Ladies
1:55:47
Speaker 3: and gentlemen, we'll call him right back. See what happened?
1:55:50
Speaker 7: What this is?
1:56:02
Speaker 3: We don't got him for one? All right, we lost
1:56:08
Speaker 3: we lost Phil, guys. Yeah, anyway, we're at that time
1:56:17
Speaker 3: of the show and we'll just uh, we'll try and
1:56:23
Speaker 3: call him one more time here to wrap it up
1:56:26
Speaker 3: and see what happens.
1:56:39
Speaker 5: Hello, what did you do? Well? You gotta can you
1:56:44
Speaker 5: can you use a three legged cap?
1:56:48
Speaker 3: I thought? I looked up at the screen, and all
1:56:50
Speaker 3: of a sudden, Bill's gone, I said, not again.
1:56:54
Speaker 5: In someplace to put this phone thing worthy? He can't
1:56:58
Speaker 5: walk on it?
1:56:59
Speaker 3: How funny? All right, Well, we're at that point of
1:57:01
Speaker 3: the show. Yeah, we're at the point of the show
1:57:04
Speaker 3: anyway where you can say whatever you want to wrap
1:57:06
Speaker 3: things up with Bill, and then I'll close it out.
1:57:09
Speaker 3: So go ahead.
1:57:11
Speaker 7: Yeah.
1:57:12
Speaker 5: Well, you know, we were talking about the about the
1:57:17
Speaker 5: Civil War, and it was yeah, the thing, you're right,
1:57:23
Speaker 5: the thing need never have happened, But the politicians and
1:57:27
Speaker 5: the power grab just got to be too much, and
1:57:31
Speaker 5: everybody got way too far out on their own limb.
1:57:34
Speaker 5: And nobody was willing to came in and the way
1:57:37
Speaker 5: it went it was one of the one of the
1:57:39
Speaker 5: great tragedies. And I think we still we have never
1:57:43
Speaker 5: resolved that. We have never resolved the primary issues, which was,
1:57:46
Speaker 5: as you said, stage rights, that is still still the
1:57:52
Speaker 5: biggest thorn in the side of our culture. And uh,
1:57:56
Speaker 5: it's just it just never got fixed. Having said all
1:58:01
Speaker 5: of that, here we are and what are we going
1:58:05
Speaker 5: to do about it? And I think that we can
1:58:06
Speaker 5: do well, we can do what we can do. You know,
1:58:11
Speaker 5: we we have to. We have to decide what's important
1:58:14
Speaker 5: and be okay with each other. It's just yeah, well,
1:58:18
Speaker 5: I think.
1:58:18
Speaker 3: The South has always had better manners and better food
1:58:24
Speaker 3: and just uh survival atmosphere.
1:58:30
Speaker 5: And I don't know. I I've eaten some some restaurants
1:58:33
Speaker 5: in Georgia that were pretty bad.
1:58:35
Speaker 3: Well, I'm sure you have everybody in Chargia. We're sorry,
1:58:39
Speaker 3: he said that. But you know, it's what was really
1:58:44
Speaker 3: sad to me is every country in the world that's
1:58:48
Speaker 3: ever wanted independence we have supported. But when it happened
1:58:52
Speaker 3: in our own nation, we killed millions of people so
1:58:56
Speaker 3: they couldn't do it, and we came up with excuses
1:58:59
Speaker 3: and lie and it was very sad. All right, Bell,
1:59:03
Speaker 3: anything else you want to say before we wrap it up?
1:59:06
Speaker 5: Yeah, I get your winter coat out.
1:59:09
Speaker 3: Is he getting colder again?
1:59:11
Speaker 5: Supposed to be in the twenties next week?
1:59:13
Speaker 3: Oh, I don't like that. I don't like the extremes,
1:59:18
Speaker 3: you know what I mean? Give us somewhere in the middle.
1:59:20
Speaker 3: Right now. My outdoor stats is fifty four degrees.
1:59:26
Speaker 5: So that's about right. Yeah, I got fifty five.
1:59:29
Speaker 3: Okay, Well we're pretty close. I think mine's at point something.
1:59:33
Speaker 3: All right.
1:59:34
Speaker 5: Well you're a little little farther north than I am.
1:59:37
Speaker 3: Yeah. Well, Bell, I cannot thank you enough for being here.
1:59:40
Speaker 3: I miss Suzzy. We could have taught her some serious
1:59:43
Speaker 3: cooking information and lessons.
1:59:46
Speaker 5: It gets better.
1:59:48
Speaker 3: Yeah, you've been doing this.
1:59:49
Speaker 5: She had been sick too long. She needs to get
1:59:51
Speaker 5: over them.
1:59:52
Speaker 3: Well, I said, for the poor thing. The stress affects
1:59:56
Speaker 3: her really bad, and she's the last one to know it.
2:00:01
Speaker 5: All of us.
2:00:01
Speaker 3: Yes, it does, it does, but her worse than most.
2:00:05
Speaker 3: She is h that stress. It gives her no mercy,
2:00:09
Speaker 3: and I think it's because she's so tough that by
2:00:12
Speaker 3: the time she figures out, she's stressed out. The waters
2:00:16
Speaker 3: over the dam. All right, well, thank you Bill very much. Susie.
2:00:22
Speaker 3: We pray you get better. We miss you. Bill and
2:00:25
Speaker 3: I are struggling without you. We need you. You're too
2:00:28
Speaker 3: important to us, so please get well. And you know
2:00:33
Speaker 3: you're going to need a doctor's note and you're going
2:00:37
Speaker 3: to get a check with negative numbers. Just be prepared. Anyway,
2:00:41
Speaker 3: ladies and gentlemen, we thank you so much, and all
2:00:45
Speaker 3: of you listening around the world in Japan, Nigeria, Ireland, UK, Kenya, Sweden, Australia,
2:00:55
Speaker 3: we're just we're just so happy. We really love having
2:00:58
Speaker 3: you listen. It means it's a lot to us. And
2:01:01
Speaker 3: like I said, we're working on a format where we'll
2:01:04
Speaker 3: be live on Rumble while we do this offline recording
2:01:08
Speaker 3: with Spreaker. Why Spreaker did this, I don't understand. They
2:01:11
Speaker 3: didn't lower the price. Well yeah, but we're paying the
2:01:16
Speaker 3: same money, so they really put it to all of us.
2:01:20
Speaker 3: But anyway, May God bless you all with health and happiness,
2:01:27
Speaker 3: keep your lives peaceful, free and safe. And I know
2:01:32
Speaker 3: you guys love Bill and Susie as much as me,
2:01:34
Speaker 3: so we got to keep them healthy too and me.
2:01:38
Speaker 3: And it is that time, ladies and gentlemen, for good Scotch,
2:01:44
Speaker 3: good cigars, and good night.
2:01:49
Speaker 5: Good at all.
2:01:54
Speaker 4: Seems the love I've known has always been the most
2:01:58
Speaker 4: destructive kind.
2:02:00
Speaker 3: Yes, that's why now I feel so open.
2:02:05
Speaker 4: Before my time, yesterday, when I was young, the taste
2:02:14
Speaker 4: of life was sweeper.
2:02:16
Speaker 3: Has rain upon my tongue.
2:02:19
Speaker 4: I teased at length, as if it were a foolish game,
2:02:24
Speaker 4: the way the demon breathes may tease a candle flame.
2:02:30
Speaker 4: A thousand dreams. I dreamed, the splendid things I planned.
2:02:35
Speaker 4: I always built to last on weekend, shifting sand. I
2:02:41
Speaker 4: lived by night and shunned the naked light of day.
2:02:46
Speaker 4: And only now I see how the years rat away.
2:02:52
Speaker 4: Yesterday when I was young, and so many happy songs.
2:03:00
Speaker 3: I am ready to meet so and so