Latest / Dave Kroupa (DOC)'s show / Dr. Kroupa's Natural Health Hours 7-30-25 with Doc, Suzi, Bill and Producer Steve

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Dr. Kroupa's Natural Health Hours 7-30-25 with Doc, Suzi, Bill and Producer Steve · Dave Kroupa (DOC)'s show

• 0:00
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• 1:40
  Speaker 1: Yeah, yeah, what condition condition?
• 1:47
  Speaker 4: I woke up the small and with the sundown shining,
• 1:52
  Speaker 4: and I found my mind in a brown paper peg.
• 1:59
  Speaker 3: But then.
• 2:04
  Speaker 1: I tripped down.
• 2:05
  Speaker 3: A cloud and phill eight miles high. Hat, I told
• 2:10
  Speaker 3: mine man on.
• 2:11
  Speaker 4: A jagged sky, I just dropped in to see what
• 2:16
  Speaker 4: condition my condition was in?
• 2:20
  Speaker 5: Yeah, yeah, my condition.
• 2:34
  Speaker 3: Welcome everybody to doctor Crippa's Natural Health Hours. We are
• 2:38
  Speaker 3: broadcasting almost alive from the Cypress, Houston area builds somewhere
• 2:44
  Speaker 3: between here and San Anton. We don't know for sure.
• 2:48
  Speaker 3: Susie's out there in Harper's Valley PTA and Steve the
• 2:52
  Speaker 3: producer behind the curtains somewhere in Fredericksburg, but we don't know.
• 2:57
  Speaker 3: So anyway, we are all here. It is July thirtieth.
• 3:01
  Speaker 3: This month is flown by. It said one hundred and
• 3:05
  Speaker 3: ten degrees of my outdoor digital thermoset yesterday and one
• 3:09
  Speaker 3: o eight today. The inside said about ninety something, so
• 3:14
  Speaker 3: in the sun was just a little bit hot. We
• 3:20
  Speaker 3: got Susie, Bill, myself, and producer Steve all here tonight.
• 3:25
  Speaker 3: So Susie and Bill if you like to say hello,
• 3:28
  Speaker 3: take it away, Susie.
• 3:31
  Speaker 5: Good evening one, thanks for joining us.
• 3:35
  Speaker 3: How folks, alrighty, and we got Steve back there behind
• 3:41
  Speaker 3: the curtain, and feel free Steve to jump in anytime
• 3:44
  Speaker 3: you might like. I know that's probably pretty hard doing
• 3:47
  Speaker 3: all that other stuff, but if you like, and you can,
• 3:50
  Speaker 3: you're always welcome to jump in there. Tonight we're going
• 3:54
  Speaker 3: to talk about fats oils. You know, what's good for us,
• 4:01
  Speaker 3: what's not so good for us? And I got a
• 4:05
  Speaker 3: couple of quick political things. So one, there was a
• 4:09
  Speaker 3: very sad shooting in New York City on Park Avenue
• 4:14
  Speaker 3: yesterday and the guy that did it left a note
• 4:17
  Speaker 3: and has said he was suffering from contusions and he
• 4:22
  Speaker 3: blamed the NFL, but he only played high school football.
• 4:25
  Speaker 3: I'm not quite sure how that works, but anyway, they
• 4:28
  Speaker 3: showed him walking right down the street carrying his automatic
• 4:33
  Speaker 3: rifle and nobody thought anything of it. I guess no
• 4:41
  Speaker 3: New York cops saw him. But then today and even
• 4:45
  Speaker 3: last night, we need more gun laws. Well, good god,
• 4:49
  Speaker 3: New York's got such tough gun laws now that the
• 4:53
  Speaker 3: good people can't even get a license to carry, which
• 4:56
  Speaker 3: is constitutional. And the bad guys don't worry about the law.
• 5:01
  Speaker 3: So pretty sad. And then there was a thing on
• 5:05
  Speaker 3: a young high school football player who passed out from dehydration.
• 5:13
  Speaker 3: Took him to the hospital and he died. Very sad.
• 5:18
  Speaker 3: They talk about there was some lady on there, maybe
• 5:22
  Speaker 3: his mom, and she said they worked out in the morning,
• 5:26
  Speaker 3: but it was still too hot. Well, most of the
• 5:28
  Speaker 3: time in the morning you're dealing with humidity. The temperature's
• 5:31
  Speaker 3: not that hot. But if you're not hydrating with good
• 5:36
  Speaker 3: sea salt, then it doesn't matter if you drink water
• 5:40
  Speaker 3: or not. That's why you see a lot of people
• 5:43
  Speaker 3: in this day and age passing out in the summer
• 5:47
  Speaker 3: working out because they don't have the sea salt, and
• 5:53
  Speaker 3: without sea salt, water can't get into the cell. And
• 5:58
  Speaker 3: when we were kids, they had sea salt tablets out
• 6:03
  Speaker 3: on the field. Whether you were playing baseball or football
• 6:07
  Speaker 3: or track or whatever you were doing, they had sea
• 6:10
  Speaker 3: salt tablets out there. And never in all of my
• 6:16
  Speaker 3: life until the last few years, that I ever heard
• 6:19
  Speaker 3: anybody passing out because we did that. And then there
• 6:23
  Speaker 3: was organic gatorade for a long time. Now it's kind
• 6:27
  Speaker 3: of hard to find, but you could still find the
• 6:29
  Speaker 3: big cans of it. So my thing is to anybody listening,
• 6:35
  Speaker 3: if you're out in the heat and the sun, and
• 6:37
  Speaker 3: you're gonna be out there for a while, you need
• 6:41
  Speaker 3: to have something like a Gatorade or Susie makes her
• 6:46
  Speaker 3: own concoction of I think lemon and sea salt and
• 6:52
  Speaker 3: maybe cane sugar, because you need to keep the blood
• 6:57
  Speaker 3: sugar right too, because if your blood sugar gets too low,
• 7:00
  Speaker 3: you can pass out. But in this weather, most people
• 7:04
  Speaker 3: are going to do just fine as long as they
• 7:07
  Speaker 3: stay hydrated and they got good see salt. So all right,
• 7:11
  Speaker 3: anything on that says your bill before we go on
• 7:13
  Speaker 3: to FETs.
• 7:15
  Speaker 5: Yeah, the uh all the volunteers in uh like hunt
• 7:22
  Speaker 5: Ingram that there's people bringing them. I mean somebody really
• 7:27
  Speaker 5: knows what's going on, bringing them like unbelievable amounts of watermelon.
• 7:34
  Speaker 5: And they iced these things down and ice just for
• 7:37
  Speaker 5: like ever, I mean days days, and so they bring
• 7:43
  Speaker 5: them out. You know they're gonna have to do it quick.
• 7:46
  Speaker 5: I mean there's flies, there's gnats. I mean there was
• 7:48
  Speaker 5: a flood, you know, it happens, and then they got
• 7:53
  Speaker 5: I don't know if it's good salt or not. You know,
• 7:56
  Speaker 5: at some point beggars kicks users, but they they'd been eating.
• 8:01
  Speaker 5: All of the guys been eating watermelon like it's going
• 8:04
  Speaker 5: out of style, and no one has had any problems
• 8:08
  Speaker 5: at all with dehydration thanks to that.
• 8:13
  Speaker 3: Yeah, well it must be good salt, because the bad
• 8:15
  Speaker 3: salt gets stripped of everything and sold to the refineries.
• 8:20
  Speaker 3: So if they were using the bad salt, it probably
• 8:22
  Speaker 3: wouldn't have done anybody any good. So that that's good
• 8:25
  Speaker 3: to hear. And the watermelon's going to give them something
• 8:29
  Speaker 3: with a little sweet and lots of water, so that's great.
• 8:33
  Speaker 3: They'll anything.
• 8:36
  Speaker 6: Yeah, I'm glad you brought that up, because I think
• 8:40
  Speaker 6: we tend to hear about staying hydrated in hot weather,
• 8:44
  Speaker 6: but most folks, you know, it always happens to somebody else,
• 8:49
  Speaker 6: and I think a lot of folks don't even think
• 8:51
  Speaker 6: about it. They might they might realize they're sweating a lot,
• 8:56
  Speaker 6: or that they're thirsty, but you know, it's hot, you're
• 8:59
  Speaker 6: gonna sweat, You're going to be thirsty, no big deal.
• 9:02
  Speaker 6: And it's a lot more serious than that. And I
• 9:06
  Speaker 6: belut you you brought that up because it's certainly a
• 9:11
  Speaker 6: real concern and a real issue, particularly in this in
• 9:17
  Speaker 6: this wonderful.
• 9:21
  Speaker 1: Kay do we.
• 9:25
  Speaker 3: Lose him, Susie, are you there?
• 9:30
  Speaker 5: Yeah, I'm here.
• 9:31
  Speaker 3: Okay, we must have lost Bill. All right, well we'll
• 9:37
  Speaker 3: just move on. Bill come back please, uh and let
• 9:40
  Speaker 3: us know when you're back. Bill and Steve. If we
• 9:43
  Speaker 3: lost him, I know you'll grab him.
• 9:45
  Speaker 5: So if you guys, Steve just said, yeah.
• 9:49
  Speaker 3: Okay, great, thank you. All right. So facts, One of
• 9:54
  Speaker 3: the reasons that when you take a shower you don't
• 9:58
  Speaker 3: fill up the inside your body with water is because
• 10:04
  Speaker 3: you've got good fats keeping your skin healthy. And that's
• 10:10
  Speaker 3: why we stay what we get wet, But water doesn't
• 10:15
  Speaker 3: go through our skin. It stays on the outside. If
• 10:18
  Speaker 3: our skins helty. And you know it's bad now. But
• 10:24
  Speaker 3: over one hundred years ago, almost nobody ever heard of
• 10:29
  Speaker 3: somebody having a heart attack. Alzheimer's did not exist, and
• 10:35
  Speaker 3: one person and every one hundred thousand had diabetes. And
• 10:44
  Speaker 3: that's because we had plenty of meat, real butter, and lard,
• 10:51
  Speaker 3: which is the pork fat. And also I'm sure they
• 10:56
  Speaker 3: had tallow which is the beef fat. People didn't eat
• 11:01
  Speaker 3: the process. They didn't have margarine. Back then, I remember
• 11:06
  Speaker 3: watching a show where they were an ad agency trying
• 11:10
  Speaker 3: to talk about selling margarine and they said, well, it's
• 11:14
  Speaker 3: bad for you. It doesn't taste as good as butter.
• 11:18
  Speaker 3: What are we going to say? And then that's pretty
• 11:20
  Speaker 3: much true. But one of the things people don't realize
• 11:25
  Speaker 3: is that good oil and good fats that are not
• 11:31
  Speaker 3: refined have the vitamins A, E, K, just good stuff.
• 11:43
  Speaker 3: They got minerals, trace minerals, and our normal weight, normal
• 11:48
  Speaker 3: blood pressure to prevent heart disease. All of that comes
• 11:53
  Speaker 3: from the good oils and the good fats. Manufacturers wanted
• 11:58
  Speaker 3: to increase the amount of oil production, so they start
• 12:02
  Speaker 3: getting sneaky and they applied solvents to the ground seed
• 12:07
  Speaker 3: mixture to extract more oil. That's why I'm not a
• 12:11
  Speaker 3: fan of seed oils. I like olive oil because it
• 12:15
  Speaker 3: comes from the olives and they don't squeeze the seeds
• 12:20
  Speaker 3: and tell us it's olive oil. But they used Benzene
• 12:27
  Speaker 3: was the first solvent and they used it about eighty percent.
• 12:31
  Speaker 3: Then they used hexane, and hexane's the one they used
• 12:38
  Speaker 3: today the most. And the EPA listed as carcogenin, so
• 12:43
  Speaker 3: that means that it can cause cancer. You have to
• 12:45
  Speaker 3: be real careful. Some people want to tell you if
• 12:48
  Speaker 3: something causes cancer, but that may not be true in everybody,
• 12:52
  Speaker 3: So you could say it's carcinogenic, which it might cause cancer.
• 12:56
  Speaker 3: But the processing nightmare never stopped. Many of the oils
• 13:01
  Speaker 3: are hydrogenated, and that means they are subjected to super
• 13:06
  Speaker 3: high heat a metal catalysts hydrogen gas, and then they
• 13:11
  Speaker 3: have to degum it. This process removes chlorophyll and vitamin
• 13:17
  Speaker 3: e and less the ten which is some B vitamins,
• 13:20
  Speaker 3: removes the minerals and the trace minerals. And if the
• 13:24
  Speaker 3: oil is going to be used for cooking, which it
• 13:28
  Speaker 3: shouldn't be, then they will refrigerate and make sure it
• 13:35
  Speaker 3: stays in an oil form because at room temperature it's
• 13:39
  Speaker 3: not gonna solidify. And then the final thing that these
• 13:44
  Speaker 3: guys figured out to do was they deodorize the oils
• 13:50
  Speaker 3: because that process of the benzene and the hexane and
• 13:54
  Speaker 3: all that poison leaves a residue in a flavor. So
• 14:00
  Speaker 3: they deodorize it by steam distillation. So they're kind of
• 14:06
  Speaker 3: doing like you would do whiskey, only they're running it
• 14:09
  Speaker 3: through there with steam to boil off a lot of
• 14:13
  Speaker 3: that stuff and this will give it a little different
• 14:17
  Speaker 3: flavor taste and give it a long shelf life. So
• 14:23
  Speaker 3: one of the things doctor Lee always said is buy
• 14:26
  Speaker 3: oil in cans are dark brown glass bottles, and only
• 14:32
  Speaker 3: oils labeled cold pressed, and you gotta be careful because
• 14:37
  Speaker 3: sometimes they'll tell you cold press, but they did more
• 14:39
  Speaker 3: to it than that, And fresh natural oils have a
• 14:45
  Speaker 3: wonderful delicate taste and aroma you'll know. And even if
• 14:52
  Speaker 3: you detect of ransidity, you just throw it away, but
• 14:58
  Speaker 3: it shouldn't have that. And what they also found with
• 15:01
  Speaker 3: the trans fats that if you try to substitute a
• 15:06
  Speaker 3: cup of oil or a cup of butter are lard
• 15:10
  Speaker 3: in your cookie recipe, you'll end up with flat, greasy
• 15:15
  Speaker 3: cookie because they don't work. So frying foods in unrefined
• 15:22
  Speaker 3: oil can cause them to look greasy and the oil
• 15:25
  Speaker 3: spoils quickly. So what the manufacturers figure out here is
• 15:31
  Speaker 3: they partially hydrogenated the oils and basically it becomes a
• 15:37
  Speaker 3: man made plastic fat and they don't melt at room
• 15:41
  Speaker 3: temperature or body temperature. But you know, they say, who cares.
• 15:46
  Speaker 3: The baker can pack more fat into a product without
• 15:51
  Speaker 3: a greasy feel. And restaurants can sell it. So partially
• 15:56
  Speaker 3: hydrogenated process produce a whole new class of fatty acids
• 16:03
  Speaker 3: that we now call trans fatty acids. And the FDA,
• 16:10
  Speaker 3: which we're so proud of them, as determined that a
• 16:13
  Speaker 3: safe level of that is zero, but they still let
• 16:16
  Speaker 3: them put it in it, so that makes no sense.
• 16:21
  Speaker 3: And now they tell them that they have to put
• 16:23
  Speaker 3: it on the label if it's got some trans fats,
• 16:27
  Speaker 3: but some pretty real dangers. The reports show that cellular
• 16:34
  Speaker 3: damage caused by consuming trans fats correlates to low birth rate,
• 16:42
  Speaker 3: blood level insulin increase, high risk for diabetes, immune response
• 16:49
  Speaker 3: by lowering the efficiency of the B cells and increasing
• 16:54
  Speaker 3: proliferation of T cells, precipitates child well, the children coming
• 17:01
  Speaker 3: up with asthma, so not good at all. And doctor
• 17:06
  Speaker 3: Lee warned about all that stuff, but you know, they
• 17:10
  Speaker 3: tried to ruin that man. And one of the things
• 17:15
  Speaker 3: we're talking about the skin before is your skin is
• 17:20
  Speaker 3: rich and natural oils made from essential fatty acids that
• 17:25
  Speaker 3: you get in food, and these oils keep your skin
• 17:30
  Speaker 3: soft and radiant and moisture from the inside is in there.
• 17:35
  Speaker 3: Your skin is dry, you're probably not or if you've
• 17:40
  Speaker 3: got scalp dry scalp conditions, you're probably suffering from a
• 17:44
  Speaker 3: deficiency of essential fatty acids and consumption of the hydrogenated
• 17:49
  Speaker 3: oils on the other side of the coin, and things
• 17:52
  Speaker 3: like oleo margarine can aggravate your skin. So if you
• 17:57
  Speaker 3: see somebody that's got a whole lot of skin problem,
• 18:00
  Speaker 3: it could be things like the shots they had growing up,
• 18:04
  Speaker 3: or it could be that they're not using good fat.
• 18:07
  Speaker 3: And the best way to get good fatty acids into
• 18:12
  Speaker 3: your body is by eating whole fruits that contain them naturally,
• 18:19
  Speaker 3: things like wild caught fish, not farm raised, raw nuts
• 18:25
  Speaker 3: and seeds, organic eggs, organically and naturally raised meats, butter,
• 18:36
  Speaker 3: raw butter, especially argon meats. Especially the liver very important.
• 18:43
  Speaker 3: And there is some liver product in emuplex that's a
• 18:49
  Speaker 3: good thing, and also I think in liver aplex. And
• 18:54
  Speaker 3: you want clean animals, unpasteurized milk, avocados, olives, that kind
• 19:01
  Speaker 3: of stuff, and no commercial oils are ever truly fresh.
• 19:08
  Speaker 3: They are expelled, pressed, unrefined and bad for you. And
• 19:15
  Speaker 3: they will tell you that they're good, but they're not.
• 19:19
  Speaker 3: And one of the best choices is extra virgin olive oil.
• 19:23
  Speaker 3: That means the first squeezing of the olives, then you
• 19:27
  Speaker 3: have virgin and then you have just regular olive oil
• 19:33
  Speaker 3: for the next squeezing. But you have to be careful
• 19:37
  Speaker 3: because a lot of these things will say cold press
• 19:43
  Speaker 3: and has no meaning because they've done it in a
• 19:47
  Speaker 3: way that's cold press with no heat while they applied
• 19:52
  Speaker 3: during extraction other little chemicals and stuff they did, and
• 19:55
  Speaker 3: it's not good for you. Refrigerated flaxa on hemp oil
• 20:01
  Speaker 3: usually located in supplement section if you can find it
• 20:05
  Speaker 3: is cold pressed, unrefined, same as woal and oil. Good option.
• 20:11
  Speaker 3: So anything like that. The best fats to cook with, uh,
• 20:18
  Speaker 3: you know you and you want saturated fat is raw butter,
• 20:24
  Speaker 3: coconut oil, palm oil, and I love to use organic
• 20:30
  Speaker 3: bacon grease. I save the grease. So the the real,
• 20:37
  Speaker 3: the real culprit for most people is they eat too
• 20:39
  Speaker 3: much refined carbohydrates and the failure to eat enough fat
• 20:47
  Speaker 3: can have tragic consequences. Consuming unrefined oils natural fats, the
• 20:55
  Speaker 3: body gets essential fatty acids, it gets fat soluble vitamines.
• 21:01
  Speaker 3: That's why it's important. A d U, E and K
• 21:09
  Speaker 3: are very essential to our health and they're fat saluble.
• 21:14
  Speaker 3: What a coincidence. So anyway, good fats, be careful, don't
• 21:20
  Speaker 3: buy canola oil and you'll do pretty good and save
• 21:25
  Speaker 3: your organic bacon grease, get organic eggs. You pay a
• 21:29
  Speaker 3: little bit more, but it's much better for you, sissy.
• 21:34
  Speaker 5: Yeah, I I made the mistakes quite some time ago.
• 21:40
  Speaker 5: I was thinking that safflower oil was good for you,
• 21:48
  Speaker 5: and you know, live and learn, I guess. But you know,
• 21:53
  Speaker 5: one of the things that's always been a conundrum to
• 21:56
  Speaker 5: me is my grandparents were were not ranchers, but farmers.
• 22:03
  Speaker 5: I mean, they probably had foreign animals, but they knew
• 22:07
  Speaker 5: they knew about the raw milk, they knew about making
• 22:11
  Speaker 5: butter from their cream. They you know, they knew about
• 22:16
  Speaker 5: rendering fats, and then that what was it in maybe
• 22:25
  Speaker 5: early seventies for this campaign, and they threw everything out
• 22:30
  Speaker 5: the window that they knew was healthy for I kind
• 22:35
  Speaker 5: of giggled a little bit when you said, ohlio, that's
• 22:38
  Speaker 5: what my grandmother called it, and crisco and vegetable oil.
• 22:44
  Speaker 5: It's always been a conundrum to me. And it's interesting
• 22:51
  Speaker 5: even my mother didn't pay any attention, you know, to
• 22:54
  Speaker 5: that stuff. She's Crisco. She's marching and you know what
• 22:59
  Speaker 5: three generations Now it's coming back to with me. Yeah,
• 23:06
  Speaker 5: getting past the lie that was forced down you know,
• 23:09
  Speaker 5: people's throats. I mean, I don't remember the commercials, but
• 23:14
  Speaker 5: I'm sure there was something about you know, butter's bad,
• 23:19
  Speaker 5: it's high and saturated that uh you know here you
• 23:23
  Speaker 5: know have Oh what was that commercial? That Imperial? One
• 23:30
  Speaker 5: of the commercials the Parque Butter Parquet Butterer, where the
• 23:42
  Speaker 5: marjarine would literally argue with you. So they were genius
• 23:47
  Speaker 5: back then.
• 23:49
  Speaker 3: Well, yeah, and that's what happened the advertising. I was
• 23:51
  Speaker 3: looking at an article in nineteen thirty seven. Thanksgiving meal
• 23:58
  Speaker 3: was divided into five course with sharp little blurbs on
• 24:03
  Speaker 3: how smoking between each course would help your digestion, and
• 24:09
  Speaker 3: a food editor Darthy Malone is pictured in one of
• 24:13
  Speaker 3: the ads saying it's smart to have a camel on
• 24:16
  Speaker 3: the table. My only experience is that with camels, my
• 24:21
  Speaker 3: meals afterward build up a sense of digestive well being.
• 24:27
  Speaker 3: And people didn't know. You know, you'd like to believe
• 24:31
  Speaker 3: that these companies had your best interests at heart and
• 24:35
  Speaker 3: told the truth, but they did not. So Bill and
• 24:38
  Speaker 3: I see you're back. I don't know why you left us.
• 24:41
  Speaker 3: I'm starting to have insecurity issues here. But anyway, anything
• 24:47
  Speaker 3: on all that Bill he said he was back. Do
• 24:58
  Speaker 3: we lose him against the I am not sure, Susie.
• 25:07
  Speaker 3: Can you hear him? Susie?
• 25:13
  Speaker 1: Are you there?
• 25:14
  Speaker 5: No? I don't hear him.
• 25:17
  Speaker 3: Well, I guess we lost you again. Such luck? All right,
• 25:22
  Speaker 3: Well we're almost at break time. I am so glad
• 25:26
  Speaker 3: that I get to go to Calico Farms because they
• 25:30
  Speaker 3: have the raw milk. They're all butter, they have goat,
• 25:34
  Speaker 3: they have cow milk, they have the meat, they have
• 25:37
  Speaker 3: the eggs.
• 25:40
  Speaker 5: No, you're on a radio.
• 25:43
  Speaker 3: What's that? I heard somebody say something about a radio. Susie,
• 25:55
  Speaker 3: are you still there? I don't know what's going on.
• 26:05
  Speaker 3: Do I still have Susie there? Steve? I'm not sure
• 26:13
  Speaker 3: what is happening. Susie. If you're there, speak up, because
• 26:20
  Speaker 3: I'm not hearing anything now.
• 26:23
  Speaker 5: I think, yeah, I think that Bill is gone gone.
• 26:29
  Speaker 5: I mean there's only three boxes now, but Steven will
• 26:33
  Speaker 5: work on it.
• 26:34
  Speaker 3: Okay, did you hear me? I was talking to you too,
• 26:37
  Speaker 3: and I didn't hear anything.
• 26:43
  Speaker 5: For a minute. Yeah I did.
• 26:45
  Speaker 3: Oh, okay, thank you I thought I was just going crazy.
• 26:50
  Speaker 5: Well you think you needed Bill.
• 26:53
  Speaker 3: Going going crazy wouldn't be a long drive. But but
• 26:58
  Speaker 3: I was thought I was just talking to myself. And
• 27:01
  Speaker 3: ladies and gentlemen, I'm sorry. We had a few little
• 27:04
  Speaker 3: bleeps with losing Bill again. I'm not sure what it is.
• 27:09
  Speaker 3: Poor guys had bad luck with that on his end. Anyway,
• 27:13
  Speaker 3: when we come back, if there's any questions that Bill
• 27:17
  Speaker 3: might have or want to talk about with the fats
• 27:20
  Speaker 3: and other than that, we'll go to the part of
• 27:23
  Speaker 3: the show that I knows keep Steve hanging on the
• 27:27
  Speaker 3: jokes and the music. So I need to find some
• 27:33
  Speaker 3: real twiny stuff love songs, because I know that's what
• 27:37
  Speaker 3: Steve likes. Yeah, and you like the real twiny female
• 27:43
  Speaker 3: singers like let me see your One of your favorites
• 27:45
  Speaker 3: would be Reboo. I'll never forget that. Whoever's in New England.
• 27:54
  Speaker 5: Whoever's in New England, please keep him so funny.
• 28:01
  Speaker 3: All right, Well, ladies and gentlemen, this is Doctor Groupa's
• 28:04
  Speaker 3: Natural Health Hours. We had a couple of little bleeps.
• 28:06
  Speaker 3: We're hoping Bill will be back here pretty quick, and
• 28:10
  Speaker 3: please listen to our sponsors and we will be right back,
• 28:14
  Speaker 3: Susie Bill, myself and producer Steve behind the curtain.
• 28:22
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• 28:24
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• 28:27
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• 28:30
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• 28:33
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• 28:37
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• 29:06
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• 29:18
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• 29:56
  Speaker 8: To the town of our free who is strange to
• 29:59
  Speaker 8: one by.
• 30:00
  Speaker 9: Day, hardly spoke to folks around him, didn't have too
• 30:05
  Speaker 9: much to say. No one dared to ask his business,
• 30:10
  Speaker 9: No one dared to make a slip. The stranger there
• 30:14
  Speaker 9: amount and head a big iron on his hippi, big
• 30:17
  Speaker 9: iron on his he. It was early in the morning
• 30:24
  Speaker 9: when he rode into the town. He came riding from
• 30:29
  Speaker 9: the south side, slowly looking all around.
• 30:34
  Speaker 8: He's an outlaw us and running came the whisper from
• 30:38
  Speaker 8: each lip.
• 30:38
  Speaker 1: And he's here to do some.
• 30:40
  Speaker 9: Business with the big iron on his hipp big iron
• 30:44
  Speaker 9: on his he.
• 30:48
  Speaker 8: In this town there lived an outlaw by.
• 30:50
  Speaker 3: The name of Texas Ray.
• 30:54
  Speaker 9: Many men had tried to take him, and that many
• 30:57
  Speaker 9: men were dead. He was vicious Saguller, volume to twenty four,
• 31:04
  Speaker 9: and the notches on his pistol numbered.
• 31:06
  Speaker 1: One in nineteen more one in the nineteen moore.
• 31:13
  Speaker 9: Now the strangers started talking, made it plain to folks around.
• 31:20
  Speaker 8: Was in Arizona. Ranger wouldn't be too.
• 31:23
  Speaker 1: Long in time.
• 31:26
  Speaker 8: He came here to take an out law back alive.
• 31:29
  Speaker 9: And maybe dead, And he said it didn't matter that
• 31:32
  Speaker 9: he was after Texas Red, after Texas Ray. Wasn't long
• 31:40
  Speaker 9: before the story was relayed to Texas Ray, but the
• 31:46
  Speaker 9: out law didn't worry.
• 31:47
  Speaker 8: Men to try it beforeward. Day twenty men had tried
• 31:54
  Speaker 8: to take him. Twenty men had made a slip.
• 31:57
  Speaker 9: Twenty one would be the ranger with the big Iron
• 32:00
  Speaker 9: on his hip, Big iron on his he.
• 32:06
  Speaker 8: The morning passed so quickly it was time for them
• 32:09
  Speaker 8: to meet.
• 32:12
  Speaker 9: It was twenty past eleven when they walked out in
• 32:15
  Speaker 9: the street.
• 32:18
  Speaker 8: Folks were watching from the windows. Everybody held a breath.
• 32:23
  Speaker 9: They knew this handsome ranger was about to meet his dead,
• 32:27
  Speaker 9: about to meet his day. There was forty feet between
• 32:34
  Speaker 9: them when they stopped to make their play, and the
• 32:38
  Speaker 9: swiftness of the ranger is still talked about today. Texas
• 32:45
  Speaker 9: read and no clear leather for a full of fairly
• 32:48
  Speaker 9: ripped and the Ranger's aim was deadly with the big
• 32:51
  Speaker 9: iron on his hippy.
• 32:55
  Speaker 3: All right, we are back, Welcome back to doctor Krupa's
• 32:58
  Speaker 3: natural health hours. I don't know if we got Bill backed.
• 33:02
  Speaker 1: Bill.
• 33:02
  Speaker 3: Are you there?
• 33:04
  Speaker 6: Yep?
• 33:05
  Speaker 1: Oh good?
• 33:05
  Speaker 3: How come you keep lieving us? I'm starting to take
• 33:07
  Speaker 3: it personal.
• 33:11
  Speaker 6: Well, if you're worried, may maybe you have feelings.
• 33:15
  Speaker 3: No no, no, let's not ever go there. But I
• 33:18
  Speaker 3: may need a good head doctor. I mean, are you
• 33:22
  Speaker 3: are you just disappearing? You're drinking my scotch again? What's
• 33:25
  Speaker 3: going on?
• 33:27
  Speaker 6: Yeah? Well, I don't know, I said, was just you know,
• 33:29
  Speaker 6: that's just Texas, right, all right?
• 33:33
  Speaker 3: Well, did you have anything about the fats and stuff
• 33:38
  Speaker 3: to oil? So we just talked about lord and tallow
• 33:42
  Speaker 3: and uh, raw butter and all that stuff.
• 33:46
  Speaker 6: We'll have all for it.
• 33:48
  Speaker 3: What in your house? Uh did you grow up with
• 33:54
  Speaker 3: the raw butter and all that or did they get
• 33:56
  Speaker 3: swept up like Susie said her family ended up doing
• 34:00
  Speaker 3: and margarine and.
• 34:02
  Speaker 6: All that kind of Oh no, we only had oh
• 34:05
  Speaker 6: we always had a real milk and real butter, No margarine,
• 34:13
  Speaker 6: none of that stuff.
• 34:14
  Speaker 3: Fabulous.
• 34:15
  Speaker 5: That's awesome.
• 34:18
  Speaker 3: Yeah, you know. And it's so sad because I remember
• 34:21
  Speaker 3: my grandparents. They grew up in southern Missouri like Van
• 34:27
  Speaker 3: Buren I think it was called, and they were ranchers
• 34:31
  Speaker 3: and farmers. And I always tease my grandpa that Grandma
• 34:35
  Speaker 3: lived twenty miles from him, And I said, the only
• 34:38
  Speaker 3: reason you married her was you were too damn tired
• 34:41
  Speaker 3: after going twenty miles. You didn't want to have to
• 34:44
  Speaker 3: go any further, so you just married grandma. But anyway,
• 34:47
  Speaker 3: they did all that, and then they moved to the
• 34:50
  Speaker 3: city and lived in Saint Louis and Grandpa worked for
• 34:55
  Speaker 3: I think it was ADT Security, but they were at
• 34:59
  Speaker 3: the mercy what was in the grocery source back then,
• 35:02
  Speaker 3: you know, and that things start changing and they would
• 35:05
  Speaker 3: not have known if the commercial said Margarine was good,
• 35:09
  Speaker 3: that people would have believed that. So I don't know
• 35:12
  Speaker 3: what all she is.
• 35:13
  Speaker 5: When we were growing up, well, you know, it's it's
• 35:16
  Speaker 5: interesting to me. And of course I saw this firsthand
• 35:20
  Speaker 5: that their health began to decline and uh, you know,
• 35:25
  Speaker 5: before you know it, knew it. Uh my grandmother was
• 35:28
  Speaker 5: putting on weight and she never had been overweight. And
• 35:34
  Speaker 5: then you know my grandfather, well he put on the
• 35:36
  Speaker 5: bell wait after he retired, but you know, he was
• 35:40
  Speaker 5: he was handyman. He took care of his home, he
• 35:42
  Speaker 5: took care of you know, their their lot in town
• 35:47
  Speaker 5: with lots of p contrees and his Saint Augustine grass
• 35:52
  Speaker 5: and uh he uh, he was diagnosed with like probably
• 35:59
  Speaker 5: my guess is pre diabetic and then next thing you know,
• 36:04
  Speaker 5: they're having heart problems, both of them. And it took,
• 36:13
  Speaker 5: my guess is about little less than ten years for
• 36:19
  Speaker 5: their health to turn around, not turn around, but go
• 36:23
  Speaker 5: for the worst.
• 36:25
  Speaker 3: Yeah, that's sad. And that's what happens when you get
• 36:27
  Speaker 3: away from what's good for us and that other stuff.
• 36:31
  Speaker 3: The body can't deal with it. It doesn't process it.
• 36:34
  Speaker 3: So if and just like people that drink regular milk,
• 36:39
  Speaker 3: I tell everybody, I'm the only one in my family
• 36:42
  Speaker 3: that drinks raw milk. Everybody else thinks that something they
• 36:44
  Speaker 3: should be afraid of.
• 36:46
  Speaker 5: Uh, you know, I don't get it. You know, my
• 36:48
  Speaker 5: other grandfather, my mother's dad, I don't know much about
• 36:54
  Speaker 5: their diet. I do you know my dad's parents, but
• 37:00
  Speaker 5: you know, heart problems. You know, my grandmother had bypassed
• 37:06
  Speaker 5: and she had triple bypass and then my grandfather the
• 37:11
  Speaker 5: same thing. Heart problems, triple bypass just horrible, horrible stuff.
• 37:20
  Speaker 5: But I do remember at one point when my mother's
• 37:24
  Speaker 5: dad was put on this hotally ridiculous diet. I mean
• 37:35
  Speaker 5: it was I don't know how he stood it. It
• 37:37
  Speaker 5: was tasteless, it was broiled chicken. You can have pepper,
• 37:43
  Speaker 5: but you could have very little.
• 37:46
  Speaker 6: Salt.
• 37:47
  Speaker 5: And I remember them saying he could have he could
• 37:51
  Speaker 5: have angel feed cake because it didn't have egg yolks
• 37:54
  Speaker 5: in it. It had egg whites, but it was full
• 37:57
  Speaker 5: of sugar, you know, just a bland, bland diet. I
• 38:01
  Speaker 5: don't know what they called it back then, but you
• 38:04
  Speaker 5: know that was going to make it healthy. You know,
• 38:06
  Speaker 5: that was going to make him live. No, no, it didn't.
• 38:11
  Speaker 3: It's sad. They lied to a lot of people. That's
• 38:14
  Speaker 3: why doctor Wiley the very first US Department of Chemistry,
• 38:20
  Speaker 3: which later became the FDA. Uh, he tried hard, and
• 38:25
  Speaker 3: they fought him every step of the way. And the
• 38:29
  Speaker 3: manufacturers and the politicians got together and you know how
• 38:34
  Speaker 3: they that works. They lobby and pay and everybody gets rich.
• 38:39
  Speaker 3: And all the food was going downhill fast. So very sad.
• 38:44
  Speaker 5: Well, yeah, the doctors, the doctors messed with my childhood.
• 38:48
  Speaker 5: You know, I thoroughly enjoyed, uh, you know, being the
• 38:51
  Speaker 5: army brat and living living in Germany, and so you know,
• 38:56
  Speaker 5: my mother would get you know, the letters and telegrams
• 39:02
  Speaker 5: and whatnot, telling her, you know, Papa is sick. Papa's
• 39:06
  Speaker 5: really sick. Papa's had another another heart attack, and she
• 39:10
  Speaker 5: couldn't stand it. So they packed us all up and
• 39:15
  Speaker 5: sent us back to Texas and my dad stayed there alone,
• 39:19
  Speaker 5: and I could have had three more years, you know,
• 39:21
  Speaker 5: in the black forest.
• 39:26
  Speaker 3: That's terrible.
• 39:28
  Speaker 6: That is so terrible.
• 39:29
  Speaker 5: That's what the medical community did to me. Jacked up
• 39:33
  Speaker 5: my childhood.
• 39:35
  Speaker 3: Yep. Well they've probably ruined many many people's lives. There's
• 39:43
  Speaker 3: a cartoon in the book going back to the basics
• 39:47
  Speaker 3: of human health, and it shows doctor Wiley trying to
• 39:52
  Speaker 3: help us, and it's got the food manufacturers on one table,
• 39:57
  Speaker 3: and a politician stand there and said that it says, gosh, doctor,
• 40:02
  Speaker 3: we hate to see you go. Uh, and then he said,
• 40:06
  Speaker 3: I love you for the enemies that you've made. So
• 40:11
  Speaker 3: they dis treated him bad. They you know, they they
• 40:14
  Speaker 3: went after doctor Lee, they went after doctor Atkins, any
• 40:18
  Speaker 3: anybody that's ever done natural and good stuff. They went
• 40:22
  Speaker 3: after him because it went against the money. All right,
• 40:26
  Speaker 3: time for a couple of wonderful jokes. Maybe this time
• 40:30
  Speaker 3: Steve won't steal him. I know he wants to. A
• 40:35
  Speaker 3: cop knocks on the lady's door. He said, ma'am, I'm
• 40:39
  Speaker 3: from the Sheriff's department, and we had a report that
• 40:44
  Speaker 3: your dog was chasing people on a bicycle. And she said, well, officer,
• 40:51
  Speaker 3: that's an absolute lie, because my dog doesn't ride a bicycle.
• 40:58
  Speaker 3: All right, I know that was funny. You got They're
• 41:00
  Speaker 3: falling out of your chair somewhere, Okay, next time.
• 41:07
  Speaker 5: The punchline.
• 41:09
  Speaker 3: Ah, shame on you guys, shame shame.
• 41:14
  Speaker 4: Uh.
• 41:15
  Speaker 3: The shortest sentence in the English language is I am,
• 41:25
  Speaker 3: and the longest sentence.
• 41:29
  Speaker 5: Is I do.
• 41:35
  Speaker 3: I always remember on married not married with children. Everybody
• 41:40
  Speaker 3: loves Raymond Frank, the dad they were Uh. His wife
• 41:46
  Speaker 3: Marie brought up an old boyfriend and Frank says, he
• 41:51
  Speaker 3: owes me big time, and she said what he said? Yeah,
• 41:55
  Speaker 3: I'm doing his life sentence?
• 41:59
  Speaker 6: All right?
• 42:00
  Speaker 3: What else I got here? What else I got? Oh?
• 42:02
  Speaker 3: Wife asked her husband. She said, if a tiger was
• 42:07
  Speaker 3: attacking me and your mother in law, who would you save?
• 42:16
  Speaker 3: And he said the tiger? Of course, I love that one.
• 42:23
  Speaker 3: And that's probably true. All right. Wife asked her husband.
• 42:30
  Speaker 3: You know, women are always that touchy feely stuff and
• 42:33
  Speaker 3: want to understand us, and that's not possible. So she says,
• 42:38
  Speaker 3: why is it so hard for you guys to confide,
• 42:42
  Speaker 3: confide in your your wives or your girlfriend, any any
• 42:47
  Speaker 3: female in your life. You know, wh why can't you
• 42:50
  Speaker 3: talk to your wife or your girlfriend and tell her
• 42:53
  Speaker 3: what's going on and what what's you're feeling and thinking?
• 42:57
  Speaker 3: And he said, well, I'm going to put it to
• 42:58
  Speaker 3: you like this, Malaria is not going to talk with
• 43:04
  Speaker 3: the mosquito. Oh I like that one. That was pretty good,
• 43:13
  Speaker 3: pretty pretty good stuff, Susie. You got any jokes you've
• 43:17
  Speaker 3: been pulling some out lately.
• 43:20
  Speaker 5: No, I decided this time to hold back.
• 43:27
  Speaker 3: Bill, how about you?
• 43:31
  Speaker 6: No, I think I just will stay right out of that.
• 43:34
  Speaker 5: Yeah, after the butt feather, I was blown away.
• 43:42
  Speaker 3: That was a really good one, especially if I used
• 43:45
  Speaker 3: all the original words. I'll never forget that joke never ever. Ever.
• 43:52
  Speaker 3: There was one more and it slips me at my moment,
• 43:56
  Speaker 3: So that's not fun me sometimes.
• 44:03
  Speaker 6: Sorry, I thought that was a joke. Sorry, but they
• 44:08
  Speaker 6: turn on.
• 44:09
  Speaker 3: Your quick, ladies and gentlemen. That's all I want to say, Uh,
• 44:13
  Speaker 3: turn on you quick. And both Bill and Steve though
• 44:19
  Speaker 3: they have said they like good music, and so you
• 44:21
  Speaker 3: know that's what they were talking about. Mine. So we
• 44:25
  Speaker 3: had a couple of weeks. They gotta be careful because
• 44:28
  Speaker 3: you know when one likes love songs and twangy and
• 44:32
  Speaker 3: all that. And I got I got something for you,
• 44:35
  Speaker 3: bill Able to play just a little clip of it
• 44:37
  Speaker 3: before we go to your weekly topic when we come back.
• 44:41
  Speaker 3: You got a weekly topic up your sleeve that you like?
• 44:45
  Speaker 6: Yeah, something, yep, something. I got a piece of paper
• 44:50
  Speaker 6: around here someplace with stuff on it, susy.
• 44:54
  Speaker 3: How bout your recipes.
• 44:56
  Speaker 5: I've got I've got two short ones.
• 44:58
  Speaker 3: Oh, I got to ask you a question. I got
• 45:01
  Speaker 3: those jars like you told me a long time ago,
• 45:04
  Speaker 3: with the spring and the top for doing fermented stuff.
• 45:10
  Speaker 3: And I saw, I think I had a bunch of
• 45:13
  Speaker 3: stuff from the garden, and I threw them all in
• 45:15
  Speaker 3: there and I put I think it. What did it
• 45:20
  Speaker 3: tell me? Four cups of water and five table sea
• 45:27
  Speaker 3: spoons of sea salt? Does that sound right?
• 45:29
  Speaker 5: That sounds right?
• 45:31
  Speaker 3: Okay. Now it's been over five days. And I pulled
• 45:35
  Speaker 3: something out to check and it had a weird flavor
• 45:39
  Speaker 3: to me, and it was kind of soft. I thought
• 45:41
  Speaker 3: they would crisp it up a little bit now.
• 45:44
  Speaker 5: Actually, the longer it ferments, the softer it will get.
• 45:50
  Speaker 5: So it kind of depends on, you know, what what
• 45:54
  Speaker 5: you put in there. That's why you know, I'm trying
• 45:57
  Speaker 5: to like similar items. If I was going to be
• 45:59
  Speaker 5: firm peppers, you know, I might do you know, jalapenos, serranos, poblanos,
• 46:08
  Speaker 5: even though I guess the poblanos would be a little
• 46:10
  Speaker 5: bit tougher. But they do say that the longer that
• 46:14
  Speaker 5: you keep it in there, the softer it will get. Now,
• 46:17
  Speaker 5: it's not wasted. If you don't like the texture. If
• 46:21
  Speaker 5: it's too soft, you can you can drain off the brine.
• 46:27
  Speaker 5: You could put it or and leave maybe a little
• 46:30
  Speaker 5: in tablespoon or so, and then just put it in
• 46:34
  Speaker 5: a food processor and make yourself some salsa with it.
• 46:38
  Speaker 3: Okay, how about putting it in a refrigerator? Will that Chrispin?
• 46:41
  Speaker 5: But yeah, you have to put it in refrigerator and
• 46:44
  Speaker 5: that will slow down the fermentation immensely.
• 46:49
  Speaker 3: Okay, how long is good? Because I remember you said
• 46:52
  Speaker 3: something like five to ten days something like that.
• 46:55
  Speaker 5: It just depends. Like when I did blueberries, I did
• 46:59
  Speaker 5: organic blueberries, and by the next day they were starting
• 47:06
  Speaker 5: to bubble, and then by the second day they were
• 47:12
  Speaker 5: just perfect. And you can. There's nothing wrong with you know,
• 47:18
  Speaker 5: sticking your or just use a spin. Don't put your
• 47:21
  Speaker 5: finger in there. You don't you don't know where that
• 47:23
  Speaker 5: finger's bin. But take a sample out and if it's
• 47:30
  Speaker 5: to your liking, then stick it in the fridge and
• 47:36
  Speaker 5: then it won't continue to ferment, you know, as aggressively.
• 47:42
  Speaker 3: Okay, before this, my only experience with fermentation was working
• 47:47
  Speaker 3: at the brewery, and I know how good and cold
• 47:51
  Speaker 3: that beer tasted after it for a minute. But other
• 47:55
  Speaker 3: than that, I've never done fermentation. But I do have
• 47:58
  Speaker 3: some all of my pickle stuff, you know. I called
• 48:02
  Speaker 3: them up and or I emailed them. I forget which
• 48:06
  Speaker 3: and I said, are you guys still doing that thing
• 48:08
  Speaker 3: where you buy so much and you get something? And
• 48:11
  Speaker 3: they said no, And I said, well, you know, we
• 48:15
  Speaker 3: give you a lot of plugs on the show when
• 48:17
  Speaker 3: we tell everybody about your friends, patients all that. I said,
• 48:22
  Speaker 3: maybe we could work something out to get a little
• 48:25
  Speaker 3: extra for any of us that are on the show.
• 48:28
  Speaker 3: And she came back and said, all right, I could
• 48:32
  Speaker 3: do something this one time, And I said, whoa, I said,
• 48:37
  Speaker 3: never mind, I said, I thought I was talking about
• 48:40
  Speaker 3: something mutually beneficial for both of us. And I don't
• 48:44
  Speaker 3: know who I was talking with. It wasn't the owners.
• 48:46
  Speaker 3: And I said, you know, I won't bother. Don't worry
• 48:50
  Speaker 3: about that. I don't need anything extra, I thought, I said,
• 48:54
  Speaker 3: I really thought we were helping each other, you know,
• 48:57
  Speaker 3: I mean, we're telling everybody you got good products. We
• 49:00
  Speaker 3: talk about you on the show, we talk to all
• 49:03
  Speaker 3: the patients and anyway, I just let it go with that.
• 49:07
  Speaker 5: I think, Yeah, I think the only advertising, obviously that
• 49:12
  Speaker 5: they want to do is social media. I haven't noticed
• 49:16
  Speaker 5: them on X, I haven't noticed them on well. I
• 49:21
  Speaker 5: don't really do Instagram, but they're constantly coming through my
• 49:27
  Speaker 5: Facebook feed. You know, it's kind of obvious to me
• 49:33
  Speaker 5: from looking, you know, at their advertisements and videos and whatnot,
• 49:39
  Speaker 5: that all of this is made by hand. There's nothing mechanized.
• 49:48
  Speaker 5: You know. They do do it in like big that's like,
• 49:53
  Speaker 5: you know, like why don't trying to say like like
• 49:58
  Speaker 5: a wine that or an apple bat or something like that.
• 50:05
  Speaker 5: But it's kind of I don't want to use the
• 50:08
  Speaker 5: one labor intensive. But it appears to me that it's
• 50:12
  Speaker 5: all hands.
• 50:12
  Speaker 3: On well, and that's nice, and we try to help
• 50:17
  Speaker 3: them as much as possible. So you know, I just thought,
• 50:21
  Speaker 3: I mean, if if you called me up and said
• 50:24
  Speaker 3: I'm telling everybody about you, I would I would like
• 50:28
  Speaker 3: to do something to say thank you, and I thought
• 50:32
  Speaker 3: that they would too. But just like that lady at
• 50:35
  Speaker 3: Celtic Sea Salt or Celtic as I call it, I'll
• 50:38
  Speaker 3: never forget that day when I said, you know, you
• 50:42
  Speaker 3: guys are doing away with a lot of the most
• 50:44
  Speaker 3: common products that people like me and people that I
• 50:48
  Speaker 3: talk to like, the things we really like you're doing
• 50:51
  Speaker 3: away with. I said, do they ever bother to talk
• 50:55
  Speaker 3: to any of us or get any feedback? And that
• 50:59
  Speaker 3: lady told me it's her business, she can do whatever
• 51:03
  Speaker 3: she wants. I might, I might have a word or
• 51:07
  Speaker 3: two wrong there, but it just really blew me away.
• 51:10
  Speaker 3: And a lot of the stuff that I liked did
• 51:13
  Speaker 3: not come and bulk, which is what they're trying to do.
• 51:16
  Speaker 3: They're getting away from all the seasoned salts and things.
• 51:19
  Speaker 10: So well, you know, and.
• 51:23
  Speaker 5: Well, I was making what has become a regular around
• 51:27
  Speaker 5: here at least once a month, the fried rice, and
• 51:32
  Speaker 5: of course I use brown rice, not the white. And
• 51:37
  Speaker 5: he's a good un cured bacon, and so I was
• 51:41
  Speaker 5: putting it out together. And you know there's a point
• 51:44
  Speaker 5: when you're making fried dry city goes really really quick.
• 51:47
  Speaker 5: You know, you got to pull everything, you know, to
• 51:50
  Speaker 5: the side of your pink, get it really really hot,
• 51:53
  Speaker 5: and then poured those eggs in and then it's like
• 51:55
  Speaker 5: soy sauce and systeme seed and this and that. I
• 51:59
  Speaker 5: opened up my cabinet and I got a little lazy
• 52:01
  Speaker 5: Susan in there. Well, I don't have one. I tell you,
• 52:05
  Speaker 5: I've got like five of them, and I'm twirling the
• 52:10
  Speaker 5: one where I know that the Celtic seasonings are and
• 52:13
  Speaker 5: they're getting low, and you know, I really thought I
• 52:15
  Speaker 5: still had some of that Celtic sea salt and seaweed.
• 52:22
  Speaker 5: That's what I'm trying to say, the Celtic seaweed salt,
• 52:25
  Speaker 5: because I want to sprinkle some of that in. But
• 52:27
  Speaker 5: you know it's easy. I'm gonna make some. I'm going
• 52:31
  Speaker 5: to get some dried seaweed, put it in the food
• 52:35
  Speaker 5: processor and put some salt in it and then put
• 52:38
  Speaker 5: it in the jar. So there she can do whatever
• 52:40
  Speaker 5: she wants.
• 52:42
  Speaker 3: And they call it lazy Susan. I don't understand that. Yeah,
• 52:48
  Speaker 3: I was really disappointed because the things they got away
• 52:52
  Speaker 3: from were the most popular to about everybody I talked to. Yeah,
• 52:58
  Speaker 3: that makes it so when I mentioned it, she said, well,
• 53:00
  Speaker 3: she's getting into more bulk and I thought, they're just
• 53:07
  Speaker 3: dumping all of us, we don't matter anymore.
• 53:09
  Speaker 5: Well, she's getting into high prices too. I don't know.
• 53:14
  Speaker 5: It's about a year ago and big Helley Long Honey
• 53:21
  Speaker 5: went and ran some errands and they went to natural
• 53:23
  Speaker 5: grocers for me, and I said I needed some the
• 53:27
  Speaker 5: Celtic Sea salt. And he comes walking in with this big,
• 53:30
  Speaker 5: old giant bag and I'm like, what on earth is that.
• 53:34
  Speaker 5: I mean, granted it's not going to go bad, we'll
• 53:37
  Speaker 5: use it, but that dad gun bag and I don't
• 53:40
  Speaker 5: even know how big it was was seventy five dollars. Well, okay,
• 53:45
  Speaker 5: so that they get you to spend big money, you know,
• 53:50
  Speaker 5: instead of the little bags. But there was a time
• 53:53
  Speaker 5: there around the lockdowns that it was hard to find,
• 53:59
  Speaker 5: very very hard to find. And I saw some at
• 54:05
  Speaker 5: actually at atb No. I saw some at Sprouts not
• 54:11
  Speaker 5: too long ago, and it was eighteen dollars for the
• 54:14
  Speaker 5: small bag.
• 54:16
  Speaker 3: Wow. I don't understand why things have gotten so high,
• 54:23
  Speaker 3: except for that they can get away with it.
• 54:26
  Speaker 5: Well, yeah, you know that's when when I walk away
• 54:29
  Speaker 5: from little miss Kaylee mc whatever her name is, Levitt,
• 54:35
  Speaker 5: Caroline Levitt, prices are damn wages are up, and I
• 54:41
  Speaker 5: look at the TV and I'm going I could make
• 54:43
  Speaker 5: an obscene gesture to the TV.
• 54:46
  Speaker 3: But well, yeah, but that's different because what they're seeing
• 54:51
  Speaker 3: is not the same as what you and I are
• 54:53
  Speaker 3: talking about. That I noticed and we talked about this
• 54:56
  Speaker 3: at Kroger this week. They're not really lower in prices,
• 55:00
  Speaker 3: so just keeping them there, but it looks okay. And
• 55:04
  Speaker 3: then they're telling the government people that everything's coming down.
• 55:08
  Speaker 3: So she's probably saying what she thinks is the truth.
• 55:12
  Speaker 3: I don't get a bad feeling that they're trying to lie.
• 55:15
  Speaker 3: I think they're trying to tell us the truth.
• 55:18
  Speaker 5: You know, you know what I think, Doc, I think
• 55:22
  Speaker 5: it's all a conspiracy, conspiracy to make us sick. If
• 55:26
  Speaker 5: you stop like I do, and like you do when
• 55:31
  Speaker 5: you read the labels, there's not a lot left in
• 55:36
  Speaker 5: the budget to go out to eat very many times
• 55:39
  Speaker 5: in the day, I mean the month, because you're buying
• 55:44
  Speaker 5: expensive groceries and so people don't want to spend money
• 55:50
  Speaker 5: on expensive groceries. They want to go out to eat
• 55:53
  Speaker 5: and let someone else do the dishes and cook.
• 55:56
  Speaker 3: I agree with that. Well, Bill and I were trying
• 55:59
  Speaker 3: to live off of your packages that you were sending us.
• 56:04
  Speaker 3: But if we keep it up, we're gonna wither away.
• 56:06
  Speaker 3: You think i'd be skinning bones by now? All right?
• 56:11
  Speaker 3: So I got a quick little clip for you, Bill
• 56:14
  Speaker 3: before we go to break, just so you don't think
• 56:16
  Speaker 3: I never looked for your music. So let me see
• 56:18
  Speaker 3: if I can find it. Here we go, all right,
• 57:12
  Speaker 3: Cee Belle, I did. I was thinking about you.
• 57:15
  Speaker 6: I know you know what that was. Yeah, yeah, you
• 57:20
  Speaker 6: want me to tell you? Oh yeah, it's to cotta
• 57:23
  Speaker 6: fuga D Miners. There's one of two D miners to
• 57:26
  Speaker 6: cause a few. He wrote this a more popular one
• 57:29
  Speaker 6: and hid one that everybody kind of knows, but that
• 57:34
  Speaker 6: that was sort of an interesting performance. And I could
• 57:37
  Speaker 6: almost just feel Sebastian spinning like a lathe.
• 57:42
  Speaker 3: You know, just I cannot tell you how much it
• 57:47
  Speaker 3: blows me away. How you know that stuff so much?
• 57:50
  Speaker 3: I mean it just it's so cool.
• 57:53
  Speaker 1: Uh.
• 57:53
  Speaker 3: I know it because I pressed the button and I
• 57:56
  Speaker 3: know what it says. But other than that you know,
• 57:59
  Speaker 3: I had no clue. All right, Well, we're at break time,
• 58:02
  Speaker 3: ladies and gentlemen. When we come back, we'll have Bill's
• 58:05
  Speaker 3: weekly topic, and after that episode we'll go back and
• 58:10
  Speaker 3: come back to Susie's weekly recipe. Surprise. Hopefully it Scott
• 58:17
  Speaker 3: Scotch in it or tequila or you know, gin or
• 58:22
  Speaker 3: I'm not real picky, all right. Anyway, this is Doctor
• 58:26
  Speaker 3: Cooper's Natural Health Hours. It is July thirtieth, twenty twenty five,
• 58:31
  Speaker 3: and it's been a little warm here on the home front.
• 58:35
  Speaker 3: My thermometer outside is probably not happy with me because
• 58:38
  Speaker 3: I've put it out into elements with no protection of shade.
• 58:43
  Speaker 3: But it's still reading. So please listen to our sponsors
• 58:48
  Speaker 3: and we will be right back.
• 58:57
  Speaker 2: Worried about where your next meal will come from if
• 59:00
  Speaker 2: the power is out for an extended period of time,
• 59:02
  Speaker 2: I'd like to suggest new Mana Foods, a family owned
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• 59:42
  Speaker 1: That's new Manna dot com. And you m a n
• 59:45
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• 59:53
  Speaker 3: You've heard me te susy about not knowing the company's
• 59:57
  Speaker 3: name and putting tequila in her well. The company name
• 1:00:03
  Speaker 3: really isn't ranchers and dancers. It is Renovation and Design
• 1:00:08
  Speaker 3: eight three zero three seven seven two one three one,
• 1:00:12
  Speaker 3: And she likes her tea plane. By the way, what
• 1:00:16
  Speaker 3: a company. When you tell them your budget, they take
• 1:00:20
  Speaker 3: great pride in meeting it or going lower, not above.
• 1:00:25
  Speaker 3: The quality is so great you'll have to see their
• 1:00:28
  Speaker 3: work to believe it. The true definition of craftsmanship is
• 1:00:33
  Speaker 3: seen in all their work. Welcome their family to yours
• 1:00:38
  Speaker 3: and call Renovation and Design eight threes zero three seven
• 1:00:42
  Speaker 3: seven two one three one.
• 1:00:47
  Speaker 8: Beneath too water is a strong underto.
• 1:00:58
  Speaker 10: The serfs, will you.
• 1:01:02
  Speaker 8: Or the deep water.
• 1:01:08
  Speaker 1: Yard?
• 1:01:08
  Speaker 10: And I'm said, I know something's wrong being met water.
• 1:01:23
  Speaker 10: You love this gone even a foot could see.
• 1:01:34
  Speaker 3: That you soon me.
• 1:01:37
  Speaker 1: Me footach have never.
• 1:01:45
  Speaker 10: Will shed your turn at misery.
• 1:01:50
  Speaker 8: This time it's me and cry alone.
• 1:02:00
  Speaker 5: D you.
• 1:02:12
  Speaker 3: All right, we are back. That was Ronda Vincent in
• 1:02:16
  Speaker 3: case anybody was wondering. All right, Uh, it is time,
• 1:02:21
  Speaker 3: ladies and gentlemen for Bill's weekly topic. So we're gonna
• 1:02:24
  Speaker 3: jump right in there.
• 1:02:25
  Speaker 6: Bill take it away, okay, Uh yeah, it's uh, it's
• 1:02:31
  Speaker 6: been an interesting, uh, an interesting few days thinking about
• 1:02:38
  Speaker 6: about what about what I'm going to talk about? And uh,
• 1:02:42
  Speaker 6: I've noticed that, Yeah, when we're busy in our practice,
• 1:02:48
  Speaker 6: that we don't always have the time to reflect on
• 1:02:55
  Speaker 6: on our experience, on on what what our practice is
• 1:02:58
  Speaker 6: brought to us. We're busy dealing with the moment or
• 1:03:04
  Speaker 6: whatever is needed to be taking care of it at
• 1:03:08
  Speaker 6: that time.
• 1:03:09
  Speaker 3: And it's a.
• 1:03:13
  Speaker 6: Noun phenomenon that we have to quit working before we
• 1:03:15
  Speaker 6: give ourselves time to think about stuff. So many of
• 1:03:19
  Speaker 6: my colleagues were so busy reading journals and catching up
• 1:03:24
  Speaker 6: on the latest series and the latest ways to deal
• 1:03:28
  Speaker 6: with things, that it seems to be at this point
• 1:03:31
  Speaker 6: of my experience that if they were to have just
• 1:03:34
  Speaker 6: back off and reflected a little bit, like I've kind
• 1:03:36
  Speaker 6: of given myself the time to do it would have
• 1:03:40
  Speaker 6: made a differences. It's for as I say, it's strange
• 1:03:45
  Speaker 6: phenomena that we have to get to the end of
• 1:03:47
  Speaker 6: our time before we begin to put it all together.
• 1:03:49
  Speaker 6: But I guess that's just the way it is. One
• 1:03:51
  Speaker 6: of the what what all of this came about was
• 1:03:54
  Speaker 6: something that came up in a conversation on the show
• 1:03:58
  Speaker 6: last week and about and I've talked about grief before,
• 1:04:02
  Speaker 6: and I'll talk a little bit more about it, but
• 1:04:07
  Speaker 6: before I get into that, I want to do what
• 1:04:09
  Speaker 6: I used to call a little bit of house cleaning,
• 1:04:13
  Speaker 6: which is kind of making sure that our definitions are
• 1:04:17
  Speaker 6: all on the same page. One of the things that
• 1:04:22
  Speaker 6: I've always had a problem with in my business is
• 1:04:26
  Speaker 6: people using the letters for various disorders rather than that's
• 1:04:38
  Speaker 6: giving us the full blown thing. They keep talking about it.
• 1:04:41
  Speaker 6: You know, m d G, which is major depressive disorders
• 1:04:44
  Speaker 6: or OCD. Is I have OCD And it's sort of
• 1:04:47
  Speaker 6: again like a badge of honor. If we talk about
• 1:04:52
  Speaker 6: OBSESSI compulsive disorder, it adds a whole different dimension to
• 1:04:58
  Speaker 6: to a conversation we say O, c D. It just
• 1:05:03
  Speaker 6: kind of blows it off and it makes it seem
• 1:05:05
  Speaker 6: a little more the casual. The one that you helped
• 1:05:10
  Speaker 6: me to think about it was last week you mentioned PTSD,
• 1:05:17
  Speaker 6: which I've talked about spent a long time since I've
• 1:05:20
  Speaker 6: talked about that, but it's it's an interesting thing, and
• 1:05:26
  Speaker 6: I think so many of these disorders have been watered
• 1:05:34
  Speaker 6: down or broadened to include a lot more than they
• 1:05:37
  Speaker 6: were originally intended to be to me, and it's it
• 1:05:42
  Speaker 6: seems to me that that it loses the impact to
• 1:05:45
  Speaker 6: talk about about so many things when really the core
• 1:05:51
  Speaker 6: of the issue is what we're trying to to address.
• 1:05:56
  Speaker 6: With PTSD, for instance, it refers and you know, the
• 1:06:05
  Speaker 6: American Psychological Association may have changed this since I was
• 1:06:10
  Speaker 6: looking at it, but it used to refer to a specific,
• 1:06:14
  Speaker 6: singular incident that recurred in our minds. We would flash back,
• 1:06:22
  Speaker 6: we would it was almost you know, there was and
• 1:06:26
  Speaker 6: I'm thinking of a particular the situation of a patient
• 1:06:30
  Speaker 6: that would about every it depends six to nine months,
• 1:06:36
  Speaker 6: depends on what. Sometimes it was seasonal, sometimes there were
• 1:06:40
  Speaker 6: there were more specific triggers that were involved. But he
• 1:06:44
  Speaker 6: would he would literally be back, reliving, re experiencing that event,
• 1:06:55
  Speaker 6: the same event for years. He've been dealing with this
• 1:06:59
  Speaker 6: for thirty years. Rather than it including other things, it
• 1:07:08
  Speaker 6: was always the same, the same event that would trip
• 1:07:13
  Speaker 6: him up. And as I say it was, it was
• 1:07:17
  Speaker 6: it was severely delusional. He would literally be back at
• 1:07:22
  Speaker 6: that time, at that moment that this thing occurred. It
• 1:07:27
  Speaker 6: disrupted his sense of balance so severely that it was
• 1:07:31
  Speaker 6: almost like another reality, so much of and I think
• 1:07:39
  Speaker 6: that's an important distinction to remember that can can people
• 1:07:45
  Speaker 6: have two or three of these kinds of severe post
• 1:07:48
  Speaker 6: traum post traumatic events? Of course, And I think part
• 1:07:54
  Speaker 6: of the difficulty is to me it should be called
• 1:07:58
  Speaker 6: post trauma event. If we call it a post traumatic event,
• 1:08:04
  Speaker 6: it again kind of diminishes the impact of it, because
• 1:08:08
  Speaker 6: when I say some of these, some of these events
• 1:08:11
  Speaker 6: can be extreme, they can be severe. Some people never
• 1:08:17
  Speaker 6: come out of them, that they whatever happened was so
• 1:08:21
  Speaker 6: horrible and so terrific and so encompassing to their entire
• 1:08:27
  Speaker 6: sense of emotional mental balance that they just that they're gone.
• 1:08:34
  Speaker 6: Sometimes they can be pulled out of that, sometimes not
• 1:08:38
  Speaker 6: rarely not, but it does happen with so much grieving
• 1:08:44
  Speaker 6: and this is what really was when I was head
• 1:08:47
  Speaker 6: of with all, this was what I call residual residual grief.
• 1:08:56
  Speaker 6: Our lives are filled with moments of grief, and they
• 1:09:03
  Speaker 6: are cumulative. The events become almost inconsequential to the overriding
• 1:09:12
  Speaker 6: emotional responsive grieving. The first, the first experience of grief
• 1:09:18
  Speaker 6: that every one of us has, is being born. It's
• 1:09:22
  Speaker 6: a sense of betrayal. And most grief comes from a
• 1:09:25
  Speaker 6: sense of being betrayed, either betrayed by others, mostly a
• 1:09:29
  Speaker 6: ninety percent being betrayed by our own expectations that just
• 1:09:35
  Speaker 6: were not practical or practicable. But when we're born, we
• 1:09:41
  Speaker 6: are pushed out of a warm, safe place into a bright, noisy,
• 1:09:49
  Speaker 6: very scary place, and it takes us a little bit
• 1:09:52
  Speaker 6: to adjust to that, but we never ever get over
• 1:09:56
  Speaker 6: that feeling, seems to me, of that initial betrayal, and
• 1:10:01
  Speaker 6: we we we grieve that and we look for that
• 1:10:05
  Speaker 6: return to that safety and warmth. Basically for the rest
• 1:10:08
  Speaker 6: of our lives. We have a lot of events that occur.
• 1:10:12
  Speaker 6: We lose friends, we lose parents, we lose pets, we
• 1:10:17
  Speaker 6: lose all kinds of things that are are caused for
• 1:10:22
  Speaker 6: for grieving. But it all kind of builds up, and
• 1:10:28
  Speaker 6: thinking a little bit more about this, I kind of
• 1:10:33
  Speaker 6: would would get out out on the outer fringe of that.
• 1:10:36
  Speaker 6: But it has seemed to me too that there's so
• 1:10:41
  Speaker 6: much of what we do when we grieve a loss,
• 1:10:46
  Speaker 6: that that we feel that we've been betrayed, that we're
• 1:10:49
  Speaker 6: we're isolated, that it makes us alone. What we're really
• 1:10:52
  Speaker 6: doing is reconciling to ourselves, our own our own inevitable
• 1:11:01
  Speaker 6: in and it kind of preparing us for that. As
• 1:11:07
  Speaker 6: I say, that's a little strengy, and I'm gonna think
• 1:11:09
  Speaker 6: about that more. But it kind of occur to me
• 1:11:13
  Speaker 6: that you know that we lose things our entoier lives,
• 1:11:19
  Speaker 6: and ultimately what we lose is our life, So there
• 1:11:23
  Speaker 6: is a connection there. But at any rate, it's what
• 1:11:27
  Speaker 6: do we do with this kind of residual grief because
• 1:11:31
  Speaker 6: things that happened in our culture, that things that happen
• 1:11:34
  Speaker 6: on our community or families, tend to resurface this grieving process.
• 1:11:44
  Speaker 6: And I'm thinking particularly of the one we've all experienced,
• 1:11:49
  Speaker 6: attention to the flooding things and the lives that were lost.
• 1:11:55
  Speaker 6: I think so so often when these kinds of things
• 1:12:00
  Speaker 6: happen it shifts our own focus and we begin to
• 1:12:07
  Speaker 6: kind of translate ourselves into what we imagine the victims
• 1:12:15
  Speaker 6: are feeling or went through or have gone through of
• 1:12:20
  Speaker 6: we connect.
• 1:12:23
  Speaker 5: With that.
• 1:12:24
  Speaker 6: It's sort of cosmic sense of of hopelessness, that cosmic
• 1:12:30
  Speaker 6: sense of inability to do anything about it. We're just
• 1:12:38
  Speaker 6: kind of a victimization. But it's a it's again, it's
• 1:12:44
  Speaker 6: everything that we that we wind up feeling about that
• 1:12:48
  Speaker 6: really is the culmination of every loss that we've ever
• 1:12:53
  Speaker 6: had in our lives. And it is they say, the
• 1:12:55
  Speaker 6: things that we've lost are the people that we lost
• 1:12:58
  Speaker 6: have lost. Really it becomes symbolic of that greater stense
• 1:13:06
  Speaker 6: of It's not emptiness because it's you know, I think
• 1:13:11
  Speaker 6: a lot of times when we grieve stuff, it brings
• 1:13:14
  Speaker 6: a richness to our experience that makes us sensitive to
• 1:13:22
  Speaker 6: our moment and appreciative of our moment because we're come
• 1:13:27
  Speaker 6: face to face with the fragility of it, with the
• 1:13:31
  Speaker 6: fragileness of our existence, and we tend to get comfortable
• 1:13:37
  Speaker 6: and when things are good, we don't worry about stuff.
• 1:13:40
  Speaker 6: When things are getting a little tough, yeah, I had
• 1:13:43
  Speaker 6: tunes us. It tunes us up, and I think the
• 1:13:48
  Speaker 6: balance is. It's something that we always need to be
• 1:13:51
  Speaker 6: aware of. One of the parts of any emotional uh
• 1:14:01
  Speaker 6: this balance, any mental uh issue. How do we how
• 1:14:08
  Speaker 6: do we deal with these things? You know, we're we
• 1:14:11
  Speaker 6: we all we all have times in our lives when
• 1:14:14
  Speaker 6: our depressed. We're depressed. We all have times on our
• 1:14:16
  Speaker 6: anxieties just out out of sight. We tend to be
• 1:14:21
  Speaker 6: compulsive about a lot of things. We tend to be
• 1:14:26
  Speaker 6: deeply angry about a lot of things. That's part of
• 1:14:30
  Speaker 6: who we are. We have the capability to experience these,
• 1:14:35
  Speaker 6: all of these different kinds of realms of behavior and
• 1:14:40
  Speaker 6: of thought. Where do we find our balance if we
• 1:14:44
  Speaker 6: are dealing with with difficult depression? I think the first
• 1:14:49
  Speaker 6: things that we have to do is to understand that
• 1:14:52
  Speaker 6: we're depressed. It's one thing to feel bad and to
• 1:14:57
  Speaker 6: not be able to do stuff and to just not
• 1:14:59
  Speaker 6: want to do anything and do not want to go
• 1:15:00
  Speaker 6: anywhere or talk to anybody. But we have to understand
• 1:15:05
  Speaker 6: that that is in itself something that we need to
• 1:15:11
  Speaker 6: acknowledge and recognize it that that's part of being depressed.
• 1:15:14
  Speaker 6: When we don't want to do any of these things,
• 1:15:17
  Speaker 6: we can't begin to change things until we begin to
• 1:15:20
  Speaker 6: recognize what it is we have to change. With grief,
• 1:15:25
  Speaker 6: it's the same thing, you know, we anxiety, it's the
• 1:15:28
  Speaker 6: same thing. We have to understand and accept the symptomology
• 1:15:34
  Speaker 6: of what it is we're feeling in a very objective
• 1:15:37
  Speaker 6: sense before we begin to say, okay, this is what
• 1:15:42
  Speaker 6: I need to do today, this is what I need
• 1:15:45
  Speaker 6: to do now, being able to recognize that we're depressed,
• 1:15:53
  Speaker 6: or that we're anxious, or that we're compulsive, or that
• 1:15:57
  Speaker 6: we were angry about things, deeply angry about it. As
• 1:16:02
  Speaker 6: long as we're just experiencing that feeling, we're not moving,
• 1:16:06
  Speaker 6: We're not moving through it. We're just kind of stuck.
• 1:16:09
  Speaker 6: And a lot of people get stuck. It's not easy
• 1:16:14
  Speaker 6: to begin to look at things objectively and say, okay,
• 1:16:17
  Speaker 6: this is where I am, this is part of what's
• 1:16:20
  Speaker 6: going on with me, what do I need to do,
• 1:16:23
  Speaker 6: and then to do it, because the hard part of
• 1:16:26
  Speaker 6: any change is beginning to change, is beginning to effect
• 1:16:33
  Speaker 6: a change in that behavior and in that mindset very difficult.
• 1:16:40
  Speaker 6: You know, therapists can't, as I've said before, you know,
• 1:16:45
  Speaker 6: they we can't fix stuff. We can't we can't change behavior.
• 1:16:51
  Speaker 6: We can't change outlook, but what we can do is
• 1:16:53
  Speaker 6: maybe offer options. And ultimately, I think if options are
• 1:16:59
  Speaker 6: going to be begun, they have to be started by
• 1:17:06
  Speaker 6: that person who wants to do it. They wanted, They're
• 1:17:08
  Speaker 6: going to have to want to make a difference, They're
• 1:17:11
  Speaker 6: going to have to want to change. So when we're
• 1:17:13
  Speaker 6: dealing with things like residual grief, that if we're feeling
• 1:17:21
  Speaker 6: down because it's such bad stuff going on, what do
• 1:17:26
  Speaker 6: we how do we begin to do it? And a
• 1:17:28
  Speaker 6: lot of it has to do with with being able
• 1:17:32
  Speaker 6: to say to ourselves, you know, I got to stop
• 1:17:36
  Speaker 6: thinking about this because this is not taking me to
• 1:17:38
  Speaker 6: a good place, and then stop thinking about It very
• 1:17:42
  Speaker 6: hard to do. It's very hard to do. It takes practice,
• 1:17:46
  Speaker 6: it takes the training, it takes encouragement. But I think
• 1:17:51
  Speaker 6: that we have to provide our own filters for our
• 1:17:53
  Speaker 6: own well being. And I see with residual grief it's
• 1:17:59
  Speaker 6: something that all of us have, all of us harry
• 1:18:02
  Speaker 6: with us every day and it doesn't take much to
• 1:18:06
  Speaker 6: put us in a in a not good place. We
• 1:18:09
  Speaker 6: can overhear a conversation, we can see something on the
• 1:18:13
  Speaker 6: side of the road, we can we can have a
• 1:18:16
  Speaker 6: thought about somebody we haven't thought about for years that
• 1:18:19
  Speaker 6: wasn't a pleasant experience. It's always there. Our minds are
• 1:18:23
  Speaker 6: always chugging away, rehashing stuff, and we have to remember,
• 1:18:30
  Speaker 6: and this is difficult. I have to remember that we
• 1:18:34
  Speaker 6: can do we control our minds? Or do our minds
• 1:18:37
  Speaker 6: control us? Or do we decide what I'm going to
• 1:18:39
  Speaker 6: think about? Do I decide how I'm going to respond
• 1:18:42
  Speaker 6: to this particular mood? What am I going to do
• 1:18:45
  Speaker 6: about it? How am I going to deal with things
• 1:18:49
  Speaker 6: that happened to me decades ago? It's still if I
• 1:18:57
  Speaker 6: if I think about them for a few moments, I
• 1:19:01
  Speaker 6: can feel just as intensely about it now decades later
• 1:19:04
  Speaker 6: as I did at the moment they happened. How do
• 1:19:07
  Speaker 6: I begin to mediate that process and force myself to say, now,
• 1:19:11
  Speaker 6: I don't need to think about this now and then
• 1:19:13
  Speaker 6: begin to do something that I can pour myself into
• 1:19:16
  Speaker 6: and focus on that I don't go on that bad road.
• 1:19:21
  Speaker 6: And I say, it's a very tough thing to do.
• 1:19:24
  Speaker 6: I think we can do it, but it takes practice,
• 1:19:28
  Speaker 6: and part of it, again comes from acknowledging that what
• 1:19:32
  Speaker 6: we're feeling is part of this process. I think a
• 1:19:37
  Speaker 6: lot of times that we get in bad places because
• 1:19:41
  Speaker 6: it forces us to deal with something that we haven't
• 1:19:44
  Speaker 6: dealt with that needs to be dealt with. But we
• 1:19:48
  Speaker 6: need to take another look at how critical is this?
• 1:19:53
  Speaker 6: Where I am now, who I am now, who I
• 1:19:56
  Speaker 6: want to be, is the betrayal that I experienced, the
• 1:20:03
  Speaker 6: betrayal of when basically, you know, the only thing in
• 1:20:09
  Speaker 6: my life that has been disappointing to me has been
• 1:20:12
  Speaker 6: my own expectations. Okay, what do I do about that?
• 1:20:17
  Speaker 6: How do I begin to make my expectations?
• 1:20:21
  Speaker 5: You know?
• 1:20:22
  Speaker 6: I can't be I can't be a Pollyanna about that.
• 1:20:26
  Speaker 6: Life ain't easy, There are tough things. But we can,
• 1:20:31
  Speaker 6: I think, begin to, as I say, mediate our expectations
• 1:20:36
  Speaker 6: of ourselves and others, uh so that we don't force
• 1:20:41
  Speaker 6: ourselves to pay such a heavy price and then have
• 1:20:43
  Speaker 6: to spend a lot of time working back through things.
• 1:20:47
  Speaker 6: We can do the same thing with events that have
• 1:20:49
  Speaker 6: already happened. We can't to try and put them in
• 1:20:51
  Speaker 6: some sort of perspective so that they don't destroy us.
• 1:20:57
  Speaker 6: Not everybody can do it. Everybody can do it. Some
• 1:21:01
  Speaker 6: people pay an ultimate price for being stuck in things
• 1:21:07
  Speaker 6: that happened with them. Well, you know, it's it's just
• 1:21:12
  Speaker 6: the way it is. Not everybody has that strength or
• 1:21:16
  Speaker 6: that capability, or really the desire or the courage to
• 1:21:19
  Speaker 6: work through stuff. That's not that's it just is. It's
• 1:21:23
  Speaker 6: just I try not to be very qualitative about that
• 1:21:26
  Speaker 6: or qualitative about that kind of response to life, because
• 1:21:30
  Speaker 6: we all have our own our own vocabulary to deal
• 1:21:33
  Speaker 6: with our own stuff. But being aware of you know,
• 1:21:39
  Speaker 6: you talk about this so often, talk about listen to
• 1:21:43
  Speaker 6: what your body's telling you. Listen to what your body
• 1:21:46
  Speaker 6: is telling me. Well, listen to what your mind is
• 1:21:48
  Speaker 6: telling you. It's the same process, the same process. I
• 1:21:54
  Speaker 6: don't I don't think. I don't think standard process has
• 1:21:59
  Speaker 6: got stuff for a lot of the metal things that
• 1:22:01
  Speaker 6: we go through. But it's the same, it's the same thing.
• 1:22:04
  Speaker 6: Listen to learn to listen, listen to ourselves that we
• 1:22:08
  Speaker 6: would listen to a friend. And it doesn't mean that
• 1:22:10
  Speaker 6: we have to comment on it. We just have to
• 1:22:13
  Speaker 6: learn to listen to ourselves. Okay, now I figured that
• 1:22:18
  Speaker 6: out about myself. Now what do I want to do
• 1:22:20
  Speaker 6: about it? So residual grief is part of who we are.
• 1:22:28
  Speaker 6: We carry the burdens with us, and I think being
• 1:22:31
  Speaker 6: aware that this might be what's going on with me today.
• 1:22:35
  Speaker 6: If I can put a name to it, I can
• 1:22:37
  Speaker 6: do something to it. If I just let myself go
• 1:22:42
  Speaker 6: with the flow, I'm just going to have a bad day. Now.
• 1:22:45
  Speaker 6: We get to the point in our lives where we've
• 1:22:47
  Speaker 6: had enough bad days. We don't need to bake anymore.
• 1:22:51
  Speaker 6: So why do we begin to take ourselves back? I
• 1:22:56
  Speaker 6: think it's an interesting thing to spend a couple of
• 1:22:59
  Speaker 6: minutes chewing on there.
• 1:23:01
  Speaker 5: You go.
• 1:23:02
  Speaker 3: Wow, you know, I was thinking when you were talking.
• 1:23:07
  Speaker 3: I don't like any of that stuff. That's that use
• 1:23:10
  Speaker 3: letters far like I'd rather say President of the United
• 1:23:14
  Speaker 3: States instead of POTUS. I don't. I don't know why
• 1:23:17
  Speaker 3: we do that. I never liked it. But originally PTSD
• 1:23:23
  Speaker 3: was for the guys coming back from nom That was
• 1:23:28
  Speaker 3: the first time.
• 1:23:30
  Speaker 6: No, it actually started in around eighteen ninety they began.
• 1:23:35
  Speaker 6: They called it shell shock World War One was written
• 1:23:38
  Speaker 6: when it began to grain problem in the Second World War.
• 1:23:41
  Speaker 6: But you're right, after Vietnam it became public knowledge.
• 1:23:47
  Speaker 3: Yeah, and it seemed to be only tied to that,
• 1:23:50
  Speaker 3: and then all of a sudden, everybody could get that
• 1:23:54
  Speaker 3: diagnosis no matter what. So yep, a lot of anything.
• 1:24:01
  Speaker 5: Yeah, that was again, it was epic. I always learned
• 1:24:06
  Speaker 5: so much from Bailing his wisdom. But yeah, I don't
• 1:24:12
  Speaker 5: like those those terms. I don't like poetus and you know, Sko,
• 1:24:18
  Speaker 5: this is gonna be tacky. But every time I see
• 1:24:22
  Speaker 5: that that, you know, in print, I always think, go this,
• 1:24:31
  Speaker 5: what's what's what? What am I trying to say, Daniel,
• 1:24:34
  Speaker 5: I had a brain for part scrot them. But there's
• 1:24:40
  Speaker 5: not much difference.
• 1:24:42
  Speaker 3: That's what I think every time too, So we're on
• 1:24:45
  Speaker 3: the same page. That's funny. That's funny. I just don't
• 1:24:52
  Speaker 3: like all that short and stuff. I think when by
• 1:24:55
  Speaker 3: the time you're something, you should be able to say
• 1:25:00
  Speaker 3: post traumatic stress syndrome, you should be able to say
• 1:25:04
  Speaker 3: president of the United States. I don't understand a lot
• 1:25:08
  Speaker 3: of that, but it's good stuff.
• 1:25:10
  Speaker 5: Bill Yees, Steve and I were talking about that about
• 1:25:14
  Speaker 5: you know, all these silly you know, acronyms or whatever
• 1:25:18
  Speaker 5: they're called, you know, like T T Y L talk
• 1:25:25
  Speaker 5: to you later. I mean, come on, BFFs, you know,
• 1:25:30
  Speaker 5: and I'd just like to say, you know, so and
• 1:25:33
  Speaker 5: so is my best friend forever talk to you later,
• 1:25:39
  Speaker 5: and you know, gosh, we could go down this rabbit hole.
• 1:25:43
  Speaker 5: You know, thanks to a fourth grade teacher, I know
• 1:25:46
  Speaker 5: how to spell fairly good because of her technique. But
• 1:25:51
  Speaker 5: you know, we get computers, and then we get computers
• 1:25:55
  Speaker 5: that want to do spell check for us, phones that
• 1:25:58
  Speaker 5: do spell check, so we don't even have to know
• 1:26:02
  Speaker 5: how to spell anything anymore.
• 1:26:05
  Speaker 4: You know.
• 1:26:06
  Speaker 3: I think it's funny. When we were kids, we called
• 1:26:08
  Speaker 3: it handwriting, and somewhere along the line it became cursive.
• 1:26:14
  Speaker 3: But we were taught handwriting. The classes even said handwriting.
• 1:26:19
  Speaker 5: So right, And this same teacher had, of course, I've
• 1:26:24
  Speaker 5: got the age of myself. We had a mimeograph machine
• 1:26:27
  Speaker 5: at the school, and so she literally took plain typewriter
• 1:26:32
  Speaker 5: paper and took a ruler that tilted slightly to the right,
• 1:26:39
  Speaker 5: like cursive writing, and she made these lines really dark,
• 1:26:45
  Speaker 5: and it was dark enough that you could put it
• 1:26:48
  Speaker 5: underneath your notebook paper. And so that's how she taught
• 1:26:53
  Speaker 5: cursive with that slant. And she's the same teacher that
• 1:26:57
  Speaker 5: taught us how to spell. But know, I wish they
• 1:27:00
  Speaker 5: would go back to that. Even my kids, they they
• 1:27:06
  Speaker 5: were taught and they used cursive writing in school.
• 1:27:09
  Speaker 3: Yeah, I never heard cursive when I was in school,
• 1:27:12
  Speaker 3: and then when I got out, it became this word
• 1:27:15
  Speaker 3: that we heard all the time. So very funny stuff.
• 1:27:19
  Speaker 3: All right, anything at all, Bill, before we go to
• 1:27:22
  Speaker 3: break Susy. When we come back, you got some scotch
• 1:27:28
  Speaker 3: up your sleeve in a recipe.
• 1:27:30
  Speaker 5: Well, I wish red wine vinegar?
• 1:27:33
  Speaker 1: Is that that'll work?
• 1:27:34
  Speaker 3: That'll work. I'll drink to that. I like, I like
• 1:27:40
  Speaker 3: everything that's was that. It was a good, good old song,
• 1:27:45
  Speaker 3: red red wine. I forgot who sang up, but it
• 1:27:49
  Speaker 3: was a good song. All right. Well it's just about
• 1:27:53
  Speaker 3: that time. So this is ladies and gentlemen. This is
• 1:27:55
  Speaker 3: Doctor Krupa's Natural Health Ours. We lost Bill for a
• 1:28:00
  Speaker 3: couple of moments at the beginning of the show, so
• 1:28:03
  Speaker 3: sorry about that. But Steve managed to pulling back our
• 1:28:07
  Speaker 3: producer behind the curtain, and you just got to hear
• 1:28:11
  Speaker 3: a really great weekly topic. When we come back, Suzzy,
• 1:28:15
  Speaker 3: we'll do the recipe of the week and we'll help
• 1:28:18
  Speaker 3: her name the company because God knows she needs help.
• 1:28:22
  Speaker 3: So anyway, this is Doctor Group of Natural Health Hours
• 1:28:25
  Speaker 3: July thirtieth. Please listen to our sponsors and we will
• 1:28:29
  Speaker 3: be right back.
• 1:28:35
  Speaker 2: Worried about where your next meal will come from if
• 1:28:38
  Speaker 2: the power is out for an extended period of time,
• 1:28:40
  Speaker 2: I'd like to suggest new Man of Foods, a family
• 1:28:43
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• 1:28:46
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• 1:28:49
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• 1:28:50
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• 1:28:53
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• 1:29:01
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• 1:29:07
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• 1:29:09
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• 1:29:12
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• 1:29:16
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• 1:29:19
  Speaker 1: That's Numna dot com. And you m a n n
• 1:29:23
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• 1:29:43
  Speaker 5: Everybody tells me I'd be better on.
• 1:29:48
  Speaker 8: Without you.
• 1:29:54
  Speaker 9: They say one sided love affairs tend to leave you'll
• 1:30:00
  Speaker 9: only sad and blue.
• 1:30:06
  Speaker 5: But I'm finding it hard to say.
• 1:30:10
  Speaker 8: Goodbye to something.
• 1:30:13
  Speaker 1: I hold true, and I'm tired of.
• 1:30:20
  Speaker 8: Being something that means nothing to you.
• 1:30:31
  Speaker 10: I love to see the day come in.
• 1:30:34
  Speaker 8: Tell me I'm the only one you need.
• 1:30:43
  Speaker 10: You've got me right where you want me, right where
• 1:30:48
  Speaker 10: I shouldn't be.
• 1:30:55
  Speaker 9: But I'm finding it hard to say goodbye.
• 1:31:00
  Speaker 1: The sun of true time. It's up and.
• 1:31:11
  Speaker 8: That means nothing to you.
• 1:31:16
  Speaker 3: All right, we are back. That was a great Conway twitty,
• 1:31:21
  Speaker 3: the great, great, great good stuff. All Right, we are back.
• 1:31:26
  Speaker 3: Welcome back to Doctor Cooper's Natural Health dours. This is
• 1:31:29
  Speaker 3: the part of the show where we try to help
• 1:31:31
  Speaker 3: Susie with the name of the company. And I know
• 1:31:34
  Speaker 3: for a fact that the name of the company is
• 1:31:38
  Speaker 3: radiant and divine Susy.
• 1:31:42
  Speaker 5: Well as far as me, yes, the guy is not
• 1:31:46
  Speaker 5: so much. But it's actually renovation and design construction, and
• 1:31:52
  Speaker 5: we remodeled and new construction from the ground up. And
• 1:31:57
  Speaker 5: we're located in Texas Hill Country of a triangle between
• 1:32:01
  Speaker 5: San Antonio and Austin, near Fredericksburg. You can go to
• 1:32:06
  Speaker 5: doccripper dot com. Go to the about page, scroll down
• 1:32:10
  Speaker 5: about three quarters of the way and there's a link
• 1:32:12
  Speaker 5: that will take you to a website and we can
• 1:32:17
  Speaker 5: be reached at eight three zero three seven seven two
• 1:32:21
  Speaker 5: one three one.
• 1:32:22
  Speaker 3: All right, and ladies and gentlemen, don't forget you can
• 1:32:26
  Speaker 3: talk to Susie about care packages. She's not going to
• 1:32:30
  Speaker 3: send you one, but you will be able to talk
• 1:32:32
  Speaker 3: to her about it, Susie, take it away.
• 1:32:36
  Speaker 5: Okay. So sometimes Doc doesn't do very good at the
• 1:32:41
  Speaker 5: grocery store, and he doesn't read labels, and it's fortunate
• 1:32:46
  Speaker 5: for him that he's got a canola detector tongue. And
• 1:32:51
  Speaker 5: you know, he'll he'll look at a salad dressing or
• 1:32:54
  Speaker 5: whatever and it's got canola oil. Since he was talking
• 1:32:58
  Speaker 5: about you know, good oils versus battles, you know, I've
• 1:33:01
  Speaker 5: done it. I literally had to call Doc one time
• 1:33:04
  Speaker 5: from the grocery store going, I can't find mayonnaise, you know,
• 1:33:08
  Speaker 5: is this suitable? Is that suitable? And you know, I'm
• 1:33:11
  Speaker 5: reading every single label, you know, and then they've got
• 1:33:16
  Speaker 5: this teeny tiny jar that's avocado oil based and it's
• 1:33:23
  Speaker 5: so expensive and actually I don't even think it tastes
• 1:33:26
  Speaker 5: that good. And so same thing with salad dressings. I mean,
• 1:33:31
  Speaker 5: picture yourself standing there and it's like a whole freaking
• 1:33:34
  Speaker 5: row of salad dressings and there's very few to choose
• 1:33:39
  Speaker 5: from that that are healthy. And you know, I know
• 1:33:43
  Speaker 5: everybody's time is important, but this is two I've got
• 1:33:46
  Speaker 5: two recipes that fail safe and that you know, you
• 1:33:53
  Speaker 5: can also do a lot with it. So this one
• 1:33:57
  Speaker 5: is a homemade mayonnaise. One of the things I like
• 1:33:59
  Speaker 5: to do is I like a Chipotle mayonnaise, and so
• 1:34:03
  Speaker 5: I've got this chipotle pepper and a grinder, and so
• 1:34:08
  Speaker 5: you know, if we're doing burgers and I decide I
• 1:34:11
  Speaker 5: want Chipotle mayonnaise, then then I'll just do a few
• 1:34:14
  Speaker 5: grinds in there and stir it up. You know, you
• 1:34:19
  Speaker 5: can do like a jalapeno if you were so inclined.
• 1:34:24
  Speaker 5: But this is just a basic recipe. And this one
• 1:34:30
  Speaker 5: does call for the extra light olive oil. I go
• 1:34:35
  Speaker 5: ahead and do that because it's got a little mild
• 1:34:39
  Speaker 5: or favor flavor and it doesn't compete with like last
• 1:34:44
  Speaker 5: night we had cheeseburgers, and so I'll do it. I
• 1:34:51
  Speaker 5: get the extra light olive oil, and this is all
• 1:34:55
  Speaker 5: that I do with it. I don't cook with it.
• 1:34:59
  Speaker 5: You could use your extra virgin olive oil. It's expensive.
• 1:35:03
  Speaker 5: You could save a little bit if you did the
• 1:35:06
  Speaker 5: extra light. So it's two large eggs. You know, farm
• 1:35:11
  Speaker 5: fresh organic is really and truly what you need to do,
• 1:35:15
  Speaker 5: need to use because they're not going to be cooked,
• 1:35:20
  Speaker 5: and you need to have good, safe eggs, two tablespoons
• 1:35:25
  Speaker 5: of lemon juice, which generally you know, if you squeeze
• 1:35:31
  Speaker 5: it really good, it's about an entire small lemon, a
• 1:35:37
  Speaker 5: teaspoon of the Celtic Sea salt, half a teaspoon of
• 1:35:43
  Speaker 5: distilled vinegar, and half a teaspoon of ground mustard. And
• 1:35:48
  Speaker 5: if you don't have ground mustard, just do a quarter
• 1:35:53
  Speaker 5: a half a teaspoon of regular prepared mustard, and then
• 1:35:59
  Speaker 5: your two cups of olive oil. And it does make
• 1:36:02
  Speaker 5: it a lot simpler. If you have an immersion blender,
• 1:36:10
  Speaker 5: you know, they don't cost an awful lot and you
• 1:36:12
  Speaker 5: can do so many things with them. But I have
• 1:36:15
  Speaker 5: an extra large Pyrex measuring cup that I like to
• 1:36:22
  Speaker 5: put it in, and so you do everything your eggs,
• 1:36:27
  Speaker 5: lemon juice, salt, vinegar, mustard, and then you start. And
• 1:36:33
  Speaker 5: the reason I like to use the extra big Pyrex
• 1:36:39
  Speaker 5: is because it's got a tiny spout and you can
• 1:36:43
  Speaker 5: drizzle much easier. Docs on the laugh, he didn't drizzle,
• 1:36:47
  Speaker 5: he just dumped it in there. Drizzling the olive oil
• 1:36:51
  Speaker 5: slowly helps it emulsify much better, and you don't have
• 1:36:57
  Speaker 5: a separation like if you were to to not I
• 1:37:05
  Speaker 5: don't know if Doc said he has turned out fine
• 1:37:07
  Speaker 5: when he did it, but I've seen it to where
• 1:37:09
  Speaker 5: I didn't go quite slow enough. I put it in
• 1:37:13
  Speaker 5: my jar that I was going to put in the fridge,
• 1:37:15
  Speaker 5: take it out, and I could see a little bit
• 1:37:17
  Speaker 5: of separation in the oil, which isn't a big deal.
• 1:37:20
  Speaker 5: Take a fork and whip it up, and then after
• 1:37:25
  Speaker 5: you're done so that you know, this recipe does make
• 1:37:32
  Speaker 5: about three cups of mayonnaise, and it says it lasts
• 1:37:39
  Speaker 5: one to two weeks in the fridge. Well, I don't
• 1:37:41
  Speaker 5: know why they've said that. I've been very careful when
• 1:37:46
  Speaker 5: I've made this recipe to check it, you know, after
• 1:37:50
  Speaker 5: two weeks, and I keep it in the back of
• 1:37:54
  Speaker 5: the fridge. I don't put it in the door where
• 1:37:59
  Speaker 5: normal condo ment sit. That really doesn't get cold enough there,
• 1:38:05
  Speaker 5: and so I just put it like on a bottom
• 1:38:07
  Speaker 5: shelf towards the back, towards the coldest part. And I've
• 1:38:10
  Speaker 5: held it for three to four weeks. So that's that's it.
• 1:38:16
  Speaker 5: That's how easy it is. And you are literally saving
• 1:38:23
  Speaker 5: a bunch of money over what you would buy. I
• 1:38:29
  Speaker 5: can't remember that brand, but it's an olive oil. It's
• 1:38:33
  Speaker 5: an avocado oil based mayonnaise, and I think it's about
• 1:38:38
  Speaker 5: eight dollars a jar now and this is a fraction
• 1:38:44
  Speaker 5: of that cost. So you know, we're killing two birds
• 1:38:48
  Speaker 5: with one stone. This is at our Rumble, which is
• 1:38:54
  Speaker 5: doctor Krupa's Natural Health Hours. We would love it.
• 1:38:58
  Speaker 4: You know.
• 1:38:58
  Speaker 5: If you go over there and give us a like
• 1:39:01
  Speaker 5: and follow the page, you'll you'll get a reminder that
• 1:39:09
  Speaker 5: we'll be going live, uh to email. And this is
• 1:39:13
  Speaker 5: where I put all of our recipes.
• 1:39:18
  Speaker 3: Sounds good. Uh, they've got some organic Simple Truth maynonnaise,
• 1:39:27
  Speaker 3: but I don't remember what all they make of with,
• 1:39:30
  Speaker 3: but I know it didn't have ganola oil because I
• 1:39:32
  Speaker 3: actually read, Well, your recipe sounds a lot better. And
• 1:39:37
  Speaker 3: the last time, you're right, I screwed it up because
• 1:39:40
  Speaker 3: I didn't drizzle that you told me. You told me
• 1:39:43
  Speaker 3: to go back in and and just do it more,
• 1:39:46
  Speaker 3: and it ended up working. Okay. It didn't even have
• 1:39:49
  Speaker 3: the right color until I put the boat motor back
• 1:39:52
  Speaker 3: in there and did it right.
• 1:39:54
  Speaker 5: Right, it'll look a little yellowish, you know, with with
• 1:39:57
  Speaker 5: the eggs and then with the the mustard, especially if
• 1:40:01
  Speaker 5: you only do you have a tea spin, especially if
• 1:40:05
  Speaker 5: you do the prepared mustard instead of the ground mustard.
• 1:40:12
  Speaker 5: But yeah, when you emulsify, that's when you start seeing
• 1:40:15
  Speaker 5: it turn white and have that, you know, typical mayonnaise color.
• 1:40:21
  Speaker 5: So the other one is just as simple, and it
• 1:40:24
  Speaker 5: is an Italian dressing, uh, you know, the the Italian
• 1:40:28
  Speaker 5: dressings are just full of all kinds of garbage. Be
• 1:40:32
  Speaker 5: a canola oil, you know, soy oil, and you know
• 1:40:38
  Speaker 5: this way, and it does last a long time in
• 1:40:41
  Speaker 5: the fridge. This way you control, you know, what you're
• 1:40:46
  Speaker 5: putting on your salads or drizzling on your toasted you know,
• 1:40:50
  Speaker 5: sour dough bread. I mean, what a shame to take
• 1:40:53
  Speaker 5: good foods like that and dump canola oil on it.
• 1:40:58
  Speaker 5: I've got a glass jar that I got it ATV.
• 1:41:01
  Speaker 5: You can use any kind of you know, a cute
• 1:41:05
  Speaker 5: little glass jar with a glass, little stopper in it.
• 1:41:10
  Speaker 5: You can use a jar, it doesn't matter. And so
• 1:41:14
  Speaker 5: this is three quarters of a cup of extra virgin
• 1:41:19
  Speaker 5: olive oil. Now I would use that for my dressing.
• 1:41:23
  Speaker 5: A quarter cup of red wine vinegar. And I've heard
• 1:41:29
  Speaker 5: chefs say if you can't drink it, don't cook with it.
• 1:41:37
  Speaker 5: You know, I don't know that I would worry about that.
• 1:41:40
  Speaker 5: You know, if you were going to replace red wine
• 1:41:43
  Speaker 5: vinegar with red wine, I think I would literally put,
• 1:41:49
  Speaker 5: you know, a little bit of vinegar in it, because
• 1:41:51
  Speaker 5: you need that, you need that bite. You know. You
• 1:41:55
  Speaker 5: could do it with oh, what's that baltic baltic vinegar,
• 1:42:06
  Speaker 5: but balsamic vinegar. There you go, you could use that.
• 1:42:09
  Speaker 5: Not everyone likes it. So because you have the red
• 1:42:11
  Speaker 5: one vinegar, then you come and you balance that with
• 1:42:15
  Speaker 5: one teaspoon of whole cane sugar, raw hole cane sugar,
• 1:42:23
  Speaker 5: mince a garlic. So in this case you're gonna go
• 1:42:26
  Speaker 5: ahead and use fresh garlic, which is great.
• 1:42:29
  Speaker 6: And then.
• 1:42:32
  Speaker 5: I think I did the recipe for Italian seasoning a
• 1:42:35
  Speaker 5: few months ago. That's the way I'd like to do it.
• 1:42:38
  Speaker 5: So I already have it mixed up and on hand.
• 1:42:41
  Speaker 5: But if you don't, then then here's your solution. A
• 1:42:45
  Speaker 5: tea spin of dried parsley tea spin of dried basil,
• 1:42:51
  Speaker 5: half a teaspoon of oregano, half a teaspoon of Celtic
• 1:42:56
  Speaker 5: sea salt, a quarter of a teaspoon of ground black
• 1:43:01
  Speaker 5: pepper and an optional here is two tablespoons of parmers
• 1:43:06
  Speaker 5: on cheese. If I was gonna make this for just
• 1:43:12
  Speaker 5: say me and my husband, I don't think that I
• 1:43:14
  Speaker 5: would put the parmers on cheese in it, because I
• 1:43:18
  Speaker 5: just don't want it to sit there, you know, for
• 1:43:20
  Speaker 5: a couple of weeks. You can always sprinkle it on
• 1:43:23
  Speaker 5: your salad or whatever afterwards, but that is literally all
• 1:43:27
  Speaker 5: you do. You just mix all this stuff together and
• 1:43:32
  Speaker 5: then transfer it, you know, to your salad dressing jar
• 1:43:38
  Speaker 5: or a mason jar. And then it does say to
• 1:43:44
  Speaker 5: shake it vigorously until it mulsifies, but I don't think
• 1:43:50
  Speaker 5: shaking is unless you're going to do it all day long,
• 1:43:53
  Speaker 5: it's going to really emulsify it. But we're all used
• 1:43:58
  Speaker 5: to grabbing a bottle of Italians dressing, giving it a shake,
• 1:44:03
  Speaker 5: and then you know, put it on our on our salads.
• 1:44:06
  Speaker 5: So that's it. That's two recipes to kind of kick
• 1:44:11
  Speaker 5: start you from getting away from some of the bad
• 1:44:16
  Speaker 5: oils in some of the processed foods.
• 1:44:21
  Speaker 3: Sounds good, sounds real good, bill anything.
• 1:44:29
  Speaker 6: Yeah, I was, as Susan was sorrying about that, I
• 1:44:31
  Speaker 6: was remembering, you know, many years ago that uh one
• 1:44:37
  Speaker 6: of my uh colleagues university was was cooking a lot.
• 1:44:43
  Speaker 6: But he did also had a had a very nice,
• 1:44:48
  Speaker 6: as we said, a very nice cellar. He had a good,
• 1:44:50
  Speaker 6: a good wine collection. But so many people when they
• 1:44:54
  Speaker 6: have wine with dinner, you know, there's always a little
• 1:44:57
  Speaker 6: bit of wine left in a bottle, and a lot
• 1:45:01
  Speaker 6: of folks will throw it out. And he said, no,
• 1:45:03
  Speaker 6: don't throw that, use that to cook with you know,
• 1:45:07
  Speaker 6: why not. Why go out and buy cooking wine when
• 1:45:10
  Speaker 6: you've got wine that's just fine. You know, there's an
• 1:45:14
  Speaker 6: ancient wine left in the bottle. He said, you can
• 1:45:17
  Speaker 6: pour them all in there together. It doesn't matter. You're
• 1:45:19
  Speaker 6: going to cook with it, right, And well, that's a
• 1:45:22
  Speaker 6: good idea. So that kind of came to mind while
• 1:45:25
  Speaker 6: you were talking about all these dressings and things. That
• 1:45:29
  Speaker 6: was something that I think people just when they're done
• 1:45:33
  Speaker 6: with a bottle of wine, they throw it out and
• 1:45:35
  Speaker 6: you know, don't waste it. Oh, I agree.
• 1:45:38
  Speaker 3: Well, you know what a lot of them chefs were
• 1:45:40
  Speaker 3: talking about is if you buy some bad tasting wine
• 1:45:44
  Speaker 3: you don't want to cook with it, which I don't
• 1:45:47
  Speaker 3: think too many people would do that. You're going to
• 1:45:50
  Speaker 3: try to buy something that you want to drink, because
• 1:45:52
  Speaker 3: everybody I've ever known that was cooking the wine was
• 1:45:55
  Speaker 3: drinking some of it while they were cooking.
• 1:45:57
  Speaker 5: Yeah, yeah, that's yeah, that's kind of what I was saying. Oh,
• 1:46:05
  Speaker 5: what is her name, the very tall, large branch chef,
• 1:46:11
  Speaker 5: I'm drying a blank Julia Childs. She would say, she
• 1:46:16
  Speaker 5: would say, don't cook with what you wouldn't drink, you know,
• 1:46:21
  Speaker 5: in that fabulous accent and body language. But if you
• 1:46:26
  Speaker 5: were to take some off your leftover red wine and
• 1:46:29
  Speaker 5: maybe do a quarter I mean an eighth of a
• 1:46:33
  Speaker 5: cup where it talks about a quarter of a cup
• 1:46:37
  Speaker 5: of red wine vinegar, I would probably do about an
• 1:46:40
  Speaker 5: eighth of a cup of your leftover wine and then
• 1:46:44
  Speaker 5: top it off with the vinegar, because you gotta have
• 1:46:48
  Speaker 5: that vinegar to offset the sweet. And then that's what
• 1:46:53
  Speaker 5: you that's how you get that traditional well in so
• 1:46:58
  Speaker 5: many sad dressings, but especially in an Italian salad dressing. Yeah,
• 1:47:11
  Speaker 5: I would tell you that I would not go to
• 1:47:13
  Speaker 5: the store and buy a bottle of red wine vinegar.
• 1:47:16
  Speaker 5: I just wouldn't.
• 1:47:18
  Speaker 6: To waste the money.
• 1:47:21
  Speaker 3: And in our family, they want ranch dressing by the bucket.
• 1:47:26
  Speaker 3: Load when we go somewhere or at home.
• 1:47:29
  Speaker 5: Yeah, I started to do that, but I really kind
• 1:47:33
  Speaker 5: of wanted to concentrate on more oil based. But those packets,
• 1:47:41
  Speaker 5: the ranch dressing packets have some really horrible chemicals in it.
• 1:47:46
  Speaker 5: Pinterest is full of healthy homemade ranch dressings. Try to
• 1:47:54
  Speaker 5: try to do it that way.
• 1:47:57
  Speaker 6: Yeah.
• 1:47:57
  Speaker 3: Well, I've never been big on ranch, but all the
• 1:48:01
  Speaker 3: all the family except me, loves that stuff. I'm more of.
• 1:48:06
  Speaker 3: I take clothes of garlic and mash them up sea salt,
• 1:48:12
  Speaker 3: pepper and olive oil, and I make my own dressing
• 1:48:15
  Speaker 3: that way that I love.
• 1:48:17
  Speaker 5: That. Well, I don't like the rein stressing in the
• 1:48:21
  Speaker 5: bottles because I've been making it from scratch for too
• 1:48:24
  Speaker 5: long and it doesn't even taste like the stuff you
• 1:48:29
  Speaker 5: buy at the stores.
• 1:48:30
  Speaker 3: Yeah. Well, one of the things my daughter and Cheryl
• 1:48:34
  Speaker 3: were talking about one time was they can really tell
• 1:48:37
  Speaker 3: a difference at a restaurant that makes their own versus
• 1:48:41
  Speaker 3: when you buy it in a bottle. And Gringo's Mexican
• 1:48:47
  Speaker 3: restaurant down here makes a very good one, they tell me.
• 1:48:53
  Speaker 3: And they also make this Amazon sauce that we talked
• 1:48:55
  Speaker 3: about one time. Oh it's it's heavenly.
• 1:48:59
  Speaker 5: Yeah, it doesn't make me happy that you're down there
• 1:49:03
  Speaker 5: by the gringoes, probably not very far from a chew A's,
• 1:49:07
  Speaker 5: and you got German, dude, So I don't want to
• 1:49:10
  Speaker 5: hear about care packages.
• 1:49:12
  Speaker 3: Yeah, well the German place is too far away. I
• 1:49:14
  Speaker 3: would go there, but they don't wan to drive that far.
• 1:49:17
  Speaker 3: But I love that place. It was really nice when
• 1:49:19
  Speaker 3: Rudy Lecner Rent and I don't know how it is now,
• 1:49:24
  Speaker 3: you know, we were joking about living here with all
• 1:49:27
  Speaker 3: these restaurants and Amazon and all that. And I forgot
• 1:49:31
  Speaker 3: to tell you guys this, this happened for real. I
• 1:49:35
  Speaker 3: was looking online one time about it was either doctor
• 1:49:41
  Speaker 3: Pepper or coke in the early days of finding trying
• 1:49:46
  Speaker 3: to find the Mexican one without high fructose carn syrup,
• 1:49:51
  Speaker 3: which now they're going to make them do that here
• 1:49:53
  Speaker 3: in the States. And I had looked several times, but
• 1:49:58
  Speaker 3: I hadn't bought it. And one day I had a
• 1:50:02
  Speaker 3: package at the door and I hadn't ordered anything, and
• 1:50:07
  Speaker 3: I opened it up. Oh it was tea, that's what
• 1:50:09
  Speaker 3: it was. And it was a case of tea that
• 1:50:13
  Speaker 3: I had been looking at thinking about buying it, but
• 1:50:16
  Speaker 3: I hadn't bought it, and somebody on the other end
• 1:50:19
  Speaker 3: must monitor that stuff. And I guess they figured, you know,
• 1:50:23
  Speaker 3: they're good customers, so we're just going to give it
• 1:50:26
  Speaker 3: to them. And they sent me a case of the
• 1:50:29
  Speaker 3: tea gold Leaf I think it was, and I never
• 1:50:34
  Speaker 3: ordered it, and I didn't know who to say thank
• 1:50:36
  Speaker 3: you to. But that's how good Amazon's been. And like
• 1:50:44
  Speaker 3: I said, as many times I've ordered something in the
• 1:50:47
  Speaker 3: morning and it was here in the afternoon or the evening.
• 1:50:51
  Speaker 6: Yeah.
• 1:50:51
  Speaker 5: No, now they have to go trapsing through the woods
• 1:50:56
  Speaker 5: to find us, you know.
• 1:50:57
  Speaker 3: And well that's like Bill. Nobody even Buill don't know
• 1:51:01
  Speaker 3: where he's at. And uh, it takes all right. Well
• 1:51:10
  Speaker 3: it's that time of night, Susy. If there's anything you'd
• 1:51:13
  Speaker 3: like to throw out there to close out with, go ahead.
• 1:51:19
  Speaker 5: No, not really. I still dislike government, and I dislike
• 1:51:26
  Speaker 5: Texas government even more.
• 1:51:29
  Speaker 3: Well, I don't like any government. And I see now
• 1:51:35
  Speaker 3: where you're you're people up there in Austin they said
• 1:51:38
  Speaker 3: the Democrats are getting ready to leave the state, so
• 1:51:41
  Speaker 3: they don't have to let them do some redesigning of
• 1:51:45
  Speaker 3: the districts.
• 1:51:46
  Speaker 5: I wish they would leave the state.
• 1:51:49
  Speaker 3: Yeah, permanently, and then lock the door behind him. Well,
• 1:51:56
  Speaker 3: right now, I'm still anxious to see what's going to
• 1:51:59
  Speaker 3: happen with this administration for the country. And it'd be
• 1:52:03
  Speaker 3: real hard for me to believe anybody's going to step
• 1:52:06
  Speaker 3: into Texas and do better like with the tariffs. And
• 1:52:11
  Speaker 3: we might even get a check, they said, from all
• 1:52:14
  Speaker 3: the tariff money. That would be nice.
• 1:52:22
  Speaker 6: Yeah.
• 1:52:22
  Speaker 5: I saw Chuck Schumer. I don't know why, I mean,
• 1:52:27
  Speaker 5: why I do that to myself, But he was railing,
• 1:52:31
  Speaker 5: railing against the tariffs, and he was calling a ninety
• 1:52:39
  Speaker 5: billion tariff increase, a ninety billion dollar tax on the
• 1:52:45
  Speaker 5: American people. How dare you?
• 1:52:49
  Speaker 3: Yeah, Well, he's dumber than dirt, don't I don't think
• 1:52:52
  Speaker 3: he could run an old time cash register.
• 1:52:56
  Speaker 1: Because he's not.
• 1:52:57
  Speaker 3: To me, he's not a very smart man. And and
• 1:53:00
  Speaker 3: they have him on tape a few years back, just
• 1:53:04
  Speaker 3: renting and raving about illegal immigration and how it has
• 1:53:08
  Speaker 3: to stop. And then in these last few years he's
• 1:53:12
  Speaker 3: been pro opened the gate as long as they don't
• 1:53:14
  Speaker 3: move in my house. All right, Bill, you got anything
• 1:53:19
  Speaker 3: up your sleeve if you want to throw out there?
• 1:53:23
  Speaker 6: Oh yeah, I'm sorry that chuckles Schumer's name surface. It
• 1:53:29
  Speaker 6: was being a fairly nice evening otherwise, but you know
• 1:53:33
  Speaker 6: he's a politician. And as one of my former Oklahoma friends,
• 1:53:39
  Speaker 6: he's gone now said the man just flickered the floor
• 1:53:41
  Speaker 6: of a West Texas inhouse.
• 1:53:44
  Speaker 4: Yeah.
• 1:53:44
  Speaker 3: Well, you know, Harry Truman is the only one that
• 1:53:47
  Speaker 3: ever said it honest. He said, you show me a
• 1:53:51
  Speaker 3: politician that gets rich in office, and I'll show you
• 1:53:54
  Speaker 3: a crook. You know, when that man retired, he didn't
• 1:53:59
  Speaker 3: get a at home, he didn't get a retirement, he
• 1:54:04
  Speaker 3: didn't get secret service, he ain't get nothing. This thanks
• 1:54:09
  Speaker 3: for your time and go home. And now they get everything,
• 1:54:14
  Speaker 3: and crooks like Obama are still using taxpayer dollars to live.
• 1:54:20
  Speaker 3: And you know, one of the funniest things ever hits
• 1:54:22
  Speaker 3: me is we talked about the ice and the glass,
• 1:54:26
  Speaker 3: comparing it to the glaciers in the oceans, and they
• 1:54:30
  Speaker 3: tried to tell everybody Obama was famous for this, that
• 1:54:33
  Speaker 3: they're going to melt and flood the inland. Well, the
• 1:54:37
  Speaker 3: first thing he did in office when he got all
• 1:54:40
  Speaker 3: his kickbacks, I guess is spent fifteen million on a
• 1:54:44
  Speaker 3: piece of property right on the water. And that tells
• 1:54:48
  Speaker 3: you that all of them know the truth that even
• 1:54:51
  Speaker 3: if an iceberg melted, it still displaces the same amount
• 1:54:56
  Speaker 3: of water and nothing's going to change unless you need
• 1:54:59
  Speaker 3: it at ice cubes. But they they're saying that all
• 1:55:03
  Speaker 3: that stuff's thicker now up there anyway, So crazy, crazy
• 1:55:08
  Speaker 3: lion politicians. And then you know they take off like
• 1:55:12
  Speaker 3: they said, well, we're we're going to take a summer break.
• 1:55:16
  Speaker 3: How many jobs do you get to take the entire
• 1:55:20
  Speaker 3: summer break like they do, or the Supreme Court they'll say, well,
• 1:55:25
  Speaker 3: we're done for the year, give me a rest, all right,
• 1:55:31
  Speaker 3: So anything else, guys, we're getting close to wrap up time.
• 1:55:34
  Speaker 3: Susie an he lets, did we lose our bill?
• 1:55:45
  Speaker 6: What dead there?
• 1:55:49
  Speaker 5: I want a summer break, but you know we're just
• 1:55:52
  Speaker 5: the peasants, but we don't get a whole summer.
• 1:55:56
  Speaker 3: Yeah. I like the way the Supreme Court does it.
• 1:55:59
  Speaker 3: They decide if they're gonna work or not. Now, we
• 1:56:03
  Speaker 3: really don't think we're gonna work Tuesday. We're busy with
• 1:56:06
  Speaker 3: tea and crumpets and we're not going to hear that case.
• 1:56:11
  Speaker 3: I don't understand how the system got so bad that
• 1:56:15
  Speaker 3: they get decide when they work and what cases, they'll
• 1:56:20
  Speaker 3: hear shame on them right.
• 1:56:24
  Speaker 5: Well, today the Texas Legislature, well, the House convened for
• 1:56:30
  Speaker 5: seven minutes to vote on leaving until going into recess
• 1:56:39
  Speaker 5: until next Monday. So that they convened for seven minutes.
• 1:56:43
  Speaker 3: Four babies.
• 1:56:44
  Speaker 5: I bet they were tired, can you imagine? But then again,
• 1:56:48
  Speaker 5: don't feel bad for them. They go out the back
• 1:56:50
  Speaker 5: door to the right around the corner and there's a
• 1:56:53
  Speaker 5: full bar provided by the lobbyist.
• 1:56:56
  Speaker 3: That almost makes me want to run for office. There
• 1:56:59
  Speaker 3: you go, free booze. I could probably get the good
• 1:57:04
  Speaker 3: stuff because I bet you they don't have cheap stuff
• 1:57:06
  Speaker 3: like I can afford.
• 1:57:08
  Speaker 5: Oh no, they're not going to do cheap stuff. Can
• 1:57:10
  Speaker 5: you imagine how many of them vote on things that
• 1:57:14
  Speaker 5: affect our life drunk or at least bust.
• 1:57:19
  Speaker 3: Well, it couldn't be any worse if they were sober. Oh,
• 1:57:22
  Speaker 3: I don't think politicians are sad. I mean, you know,
• 1:57:27
  Speaker 3: they had a thing the other night on the news
• 1:57:29
  Speaker 3: about all the different people that went to office and
• 1:57:34
  Speaker 3: left richer, and President Trump was the only one out
• 1:57:40
  Speaker 3: of the list that went there and left poorer. Plus
• 1:57:45
  Speaker 3: he gave away his salary, So that's why I like
• 1:57:49
  Speaker 3: a businessman running things. All right, guys, Well, I guess
• 1:57:52
  Speaker 3: we're at the end. Bill, any last.
• 1:57:54
  Speaker 6: Thing, No, would you try and hang on another week?
• 1:57:58
  Speaker 5: Here?
• 1:58:01
  Speaker 3: Yeah, well it'll start cooling off one of these days.
• 1:58:06
  Speaker 3: I was surprised. I finally start putting thermometer out there
• 1:58:11
  Speaker 3: in the elements. I want to know the real temperature.
• 1:58:14
  Speaker 3: And yesterday it said one ten, and today it said
• 1:58:17
  Speaker 3: one oh eight. Now it's funny. When it said ninety nine,
• 1:58:23
  Speaker 3: I went to get to mail, and the sun felt uncomfortable.
• 1:58:29
  Speaker 3: But yesterday when it said one ten and I went
• 1:58:32
  Speaker 3: to get to mail, it didn't bother me at all.
• 1:58:35
  Speaker 3: I didn't understand that.
• 1:58:38
  Speaker 6: Humidity was way down. Yesterday it was like forty six percent.
• 1:58:41
  Speaker 3: Oh that must be what it is. All right, Well, guys,
• 1:58:45
  Speaker 3: it's nice. I cannot thank you Susie and Bill and
• 1:58:50
  Speaker 3: our audience and our producer Steve behind the curtain. It
• 1:58:55
  Speaker 3: is such a pleasure. Sorry about a couple of little
• 1:58:58
  Speaker 3: hiccups with Bill hanging up on us. He does that
• 1:59:02
  Speaker 3: sometimes I have to do it. Yeah, he's trying to
• 1:59:08
  Speaker 3: give me a complex, but I already got plenty of them. Anyway,
• 1:59:14
  Speaker 3: Thank you all so much. We got quite a few nations.
• 1:59:17
  Speaker 3: Listening the graphics on my little Susie. Would you call
• 1:59:24
  Speaker 3: it a place, Placekeeper, I call it a place Matt.
• 1:59:28
  Speaker 5: Well, we've adopted place Matt.
• 1:59:31
  Speaker 1: I like that.
• 1:59:32
  Speaker 3: It's nice to know I have some bad influence on people. Anyway,
• 1:59:39
  Speaker 3: it is such a pleasure, ladies and gentlemen. I hope
• 1:59:41
  Speaker 3: you had some fun with us. I hope you learned
• 1:59:43
  Speaker 3: a couple of things. And if nothing else, I hope
• 1:59:46
  Speaker 3: you learned to drink good scotch. I told Steve earlier.
• 1:59:52
  Speaker 3: You know, a long time ago, I got really smart.
• 1:59:55
  Speaker 3: I gave up good women and bad booze, and it's
• 1:59:58
  Speaker 3: worked out pretty well. So what can I say? But anyway,
• 2:00:02
  Speaker 3: May God bless you all with health and happiness, keep
• 2:00:08
  Speaker 3: your lives peaceful, free and safe. And it is that
• 2:00:13
  Speaker 3: time for good scotch, good cigars, and.
• 2:00:19
  Speaker 5: Good night, good night all you're not one, God bless.
• 2:00:26
  Speaker 3: Seems the love I have known has always been the
• 2:00:29
  Speaker 3: most destructive kind. Guess that's why now I feel so old.
• 2:00:37
  Speaker 3: Before my time.
• 2:00:40
  Speaker 4: Yesterday, when I was young, the taste of life was
• 2:00:47
  Speaker 4: sweep has rain upon my tongue.
• 2:00:51
  Speaker 3: I teased at life as if it were a foolish game,
• 2:00:56
  Speaker 3: the way that even breathes mate use a candle flame
• 2:01:02
  Speaker 3: A thousand dreams. I dreamed, the splendid things I planned.
• 2:01:07
  Speaker 3: I always built to last on weekend, Shifting sand, I
• 2:01:13
  Speaker 3: lived by night and shun the naked light of day,