Latest / Dave Kroupa (DOC)'s show / Dr. Kroupa's Natural Health Hours 4-22-26 with Doc, Suzi, Bill and Producer Steve

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Dr. Kroupa's Natural Health Hours 4-22-26 with Doc, Suzi, Bill and Producer Steve · Dave Kroupa (DOC)'s show

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  Speaker 3: One Yeah, yeah, what condition condition?
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• 2:03
  Speaker 5: And I found my mind in a brown paper peg.
• 2:11
  Speaker 6: But then.
• 2:15
  Speaker 4: I tripped on a clouding fell eight miles high high.
• 2:20
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• 2:24
  Speaker 4: dropped in to see what condition my condition was in?
• 2:31
  Speaker 3: Yeah, yeah, what condition?
• 2:34
  Speaker 6: Condition?
• 2:45
  Speaker 2: Welcome everybody to Doctor Grouper's Natural Health Hours. It is
• 2:50
  Speaker 2: the twenty second of April. It has blown by, and
• 2:55
  Speaker 2: they tell me that we're all going to do better
• 2:57
  Speaker 2: this last tax season, which was the fifth to eat
• 3:00
  Speaker 2: our last show. I hope they're right. So far, not
• 3:03
  Speaker 2: too many of those things have ended up in any
• 3:06
  Speaker 2: of our pockets. But we got the whole group here tonight,
• 3:10
  Speaker 2: and I'm sure we'll make the world a better place
• 3:12
  Speaker 2: before the show's over. We got Susie Bill producer Steve
• 3:16
  Speaker 2: behind the curtain, and I'm bringing up the rear. We'll
• 3:19
  Speaker 2: let everybody say hello if they like Susie.
• 3:23
  Speaker 7: Good evening, everyone, thanks for joining us.
• 3:27
  Speaker 8: Howdy folks.
• 3:29
  Speaker 2: All right, and producer Steve is always welcome to jump
• 3:33
  Speaker 2: in the mix anytime he might wish. Tonight, we're going
• 3:38
  Speaker 2: to talk about philo nutrients, which is basically what most
• 3:43
  Speaker 2: people refer to as the vegetables and the plants and
• 3:48
  Speaker 2: all that stuff. And we kind of titled the show
• 3:53
  Speaker 2: the Color of the Food, because if your food comes
• 3:58
  Speaker 2: from good soil, good nutrients, then it will have, depending
• 4:04
  Speaker 2: on the colors, certain benefits. And that's why I balanced
• 4:09
  Speaker 2: diet's pretty cool. I had to tell you, guys, I
• 4:12
  Speaker 2: love sunflower seeds, and I love pumpkin seeds, and especially
• 4:16
  Speaker 2: when they've been roasted and sea salted. So I bought
• 4:22
  Speaker 2: some recently and one brand of the pumpkin seeds tasted terrible,
• 4:30
  Speaker 2: so i'd got some more and it tasted pretty good.
• 4:34
  Speaker 2: And then there was some sunflower seeds. And I'm the
• 4:37
  Speaker 2: kind of I eat the whole shell and everything, so
• 4:39
  Speaker 2: I just gobble it up, and a lot of people
• 4:43
  Speaker 2: break them open and pull stuff out. I don't do that.
• 4:46
  Speaker 2: I eat the whole pumpkin seed and the whole sunflower seed.
• 4:52
  Speaker 2: But I got curious about sunflower ingredients. I'm thinking, you
• 4:56
  Speaker 2: can't have too much sunflower seed, sunflower oil, salt that
• 5:03
  Speaker 2: ought about do it? So I turned the ingredients around
• 5:07
  Speaker 2: to look at them, and I cannot understand this for
• 5:10
  Speaker 2: the It does make no sense to me at all.
• 5:16
  Speaker 2: You have sunflower seeds and they were using canola oil.
• 5:22
  Speaker 2: You've already got sunflower oil right there, and they're using
• 5:28
  Speaker 2: canola oil and it had more ingredients. That's something I
• 5:32
  Speaker 2: will never understand with these companies. It has to be
• 5:37
  Speaker 2: much more expensive to add all these horrible ingredients than
• 5:42
  Speaker 2: it would be if you just put the basic ingredients.
• 5:48
  Speaker 2: Can you imagine watching your grandmother cook and she brings
• 5:52
  Speaker 2: out of the cabinet forty five separate ingredients. You get
• 5:57
  Speaker 2: a little suspicious. What's grandma trying to do to us?
• 6:00
  Speaker 2: Kill us? So you don't know. And you know, we've
• 6:03
  Speaker 2: been talking about the Poison Squad, and I'm keeping a
• 6:08
  Speaker 2: record of everybody that watched the movie or read the book.
• 6:12
  Speaker 2: And there's a book mentioned in the Poison Squad talking
• 6:16
  Speaker 2: about your food. And they did some undergover work checking
• 6:22
  Speaker 2: on labor and the meat markets and meat plants and
• 6:25
  Speaker 2: all that good stuff. And it's called the Jungle. So
• 6:29
  Speaker 2: if you get interested, you could check that out, but
• 6:31
  Speaker 2: I wanted to give you just one little thing before
• 6:34
  Speaker 2: we jump into the color of your food. They were
• 6:40
  Speaker 2: talking about ketchup, and a guy named Lad was particularly
• 6:46
  Speaker 2: critical of what bottles were passing off as kets up
• 6:51
  Speaker 2: or ketchup. They had two different spellings that they were
• 6:53
  Speaker 2: playing with that, but he said it was often unrelated
• 6:59
  Speaker 2: to the well known tomato product. The cheapest of these
• 7:04
  Speaker 2: sauces was frequently made from unwanted pumpkin skins and rines.
• 7:12
  Speaker 2: They were stewed and then they were dyed red, and
• 7:16
  Speaker 2: they were spiced up with vinegar and a little caya
• 7:19
  Speaker 2: and a babrika and called ketchup. And then another way
• 7:23
  Speaker 2: that they did it was they took basically a soup
• 7:30
  Speaker 2: of waste products from canners. So they had pulp skin,
• 7:35
  Speaker 2: ripe tomatoes, green tomatoes, starch, paste, coal, tar, some colors,
• 7:42
  Speaker 2: and chemical preservatives usually benzonate and soda or secilic acid
• 7:49
  Speaker 2: and that major ketchup. And most of all this was
• 7:54
  Speaker 2: nineteenth century, which would have been the eighteen hundreds, so
• 7:58
  Speaker 2: my grandparents didn't inherit this kind of food, but I
• 8:03
  Speaker 2: don't know when they start fixing it, but pretty interesting stuff.
• 8:07
  Speaker 2: I hope you guys will check it out, and we
• 8:08
  Speaker 2: are keeping a note. All right, anything on that Susia
• 8:14
  Speaker 2: bill before we move on.
• 8:16
  Speaker 7: That's yummy. It's almost as easy to make ketchup as
• 8:22
  Speaker 7: it is to make mayonnaise.
• 8:25
  Speaker 2: Yeah, for you, but you're not normal the rest of us.
• 8:30
  Speaker 2: We don't have your aptitude, energy, or ability, and besides that,
• 8:36
  Speaker 2: you won't come clean up. All right. So the color
• 8:40
  Speaker 2: of food, and we're talking about phyto nutrients because it
• 8:44
  Speaker 2: doesn't apply when you're talking about other foods. But the
• 8:48
  Speaker 2: vegetables and the fruits and all that stuff, if they
• 8:54
  Speaker 2: come from good soil and they don't get synthetic fertilizers,
• 9:00
  Speaker 2: are pesticides, are fungicides, they will have wonderful things for
• 9:09
  Speaker 2: you based on the color. And give you an example.
• 9:15
  Speaker 2: Under red phytonutrients, you have what they call tissue affinities,
• 9:23
  Speaker 2: which mean it's good for certain tissue. And the red
• 9:27
  Speaker 2: phyto nutrients just happen to be good for the heart,
• 9:32
  Speaker 2: vascular tissue, management of the cranial nervous system, and cognition.
• 9:42
  Speaker 2: Isn't it funny that red in nature just happens to
• 9:46
  Speaker 2: be good for the heart and some of the clinical
• 9:49
  Speaker 2: indications that this applies to all of us age related
• 9:54
  Speaker 2: things like cardiovascular and cognitive disorders, metabolic diseases that could
• 10:00
  Speaker 2: be anything, diabetes, and inflammatory disorders. So the red food
• 10:09
  Speaker 2: just happens to be good for all that. And an
• 10:13
  Speaker 2: example one of them is something I had never heard
• 10:16
  Speaker 2: about until the last few years called mountain spinach, and
• 10:21
  Speaker 2: it's got chromium, molybdium, vitamin K, iron, and magnesium, and
• 10:28
  Speaker 2: it happens to have seven hundred and six percent of chromium.
• 10:35
  Speaker 2: So that's why it's good for those metabolic disorders and
• 10:41
  Speaker 2: pretty good stuff. Then if we go over two yellow
• 10:46
  Speaker 2: orange phytonutrients, well you've got alpha keratine, beta carotene, bioflavonoids, carotenoids,
• 10:59
  Speaker 2: and cumanoids. And the tissue that this is good for eyes,
• 11:08
  Speaker 2: immune system, skin, connective tissue, liver, digestive system. And again
• 11:18
  Speaker 2: some of the clinical indications age related eye health, dry biosis,
• 11:27
  Speaker 2: mucosal integrity, degenerative disorders, and immune dysfunction. So yellow good
• 11:36
  Speaker 2: for eyes and mute, cosal and connective tissue very important.
• 11:44
  Speaker 2: And some of stuff under the yellow would be like
• 11:52
  Speaker 2: royal ancient oats. I did not think about oats when
• 11:56
  Speaker 2: I was doing this, and they have a one hundred
• 12:00
  Speaker 2: and thirty four percent of molybdium, which is very essential
• 12:07
  Speaker 2: for a cofactor for enzymes that support detoxification, energy, metabolism,
• 12:14
  Speaker 2: and antioxidant activity. It's also got biot in, fiber, manganese,
• 12:19
  Speaker 2: and copper. Pretty good stuff. And I've got some standard
• 12:27
  Speaker 2: process royal oats for like making hot cereal. Oh, it's
• 12:33
  Speaker 2: wonderful stuff, wonderful, wonderful. All right. Then we jump over
• 12:37
  Speaker 2: to white and brown they kind of go together, and
• 12:41
  Speaker 2: they're the beta glucacons. They are the organosulfur compounds, flavones
• 12:51
  Speaker 2: and anti oxidants, and they have for this for the
• 12:57
  Speaker 2: tissue affinity, immune system, cardiovascular system, and the nervous system,
• 13:05
  Speaker 2: very important for nerve structure. And under the brown and white,
• 13:14
  Speaker 2: let me see here to go. There we go buckwheat,
• 13:26
  Speaker 2: which is almost in the red column too, and it's
• 13:30
  Speaker 2: got iron, magnesium, manganese, vitamincay, and potassium. So pretty good stuff.
• 13:38
  Speaker 2: KALs in here. I can't get rid of it. I'd
• 13:41
  Speaker 2: like to somewhere. And then if you go back up
• 13:46
  Speaker 2: to the green phto nutrients, which more people are probably
• 13:50
  Speaker 2: familiar with. Green you've got chlorophyll, flavonoids, folates, glogle, syndicates, isoflavones, nitrates, fidosteroles, tannins,
• 14:07
  Speaker 2: and vitexan. And the green happens to be really good
• 14:13
  Speaker 2: for liver gut. And you know this because like chlorophyll's
• 14:19
  Speaker 2: an internal healer, but it's good for the gut, immune systems,
• 14:25
  Speaker 2: skeletal tissue, connective tissue. So you can see some of
• 14:29
  Speaker 2: them kind of work together, and the green one of
• 14:34
  Speaker 2: them is going to be that kale. I'm not going
• 14:37
  Speaker 2: to tell anybody that collared greens seventy three percent of
• 14:43
  Speaker 2: the vitamin K very important for blood clotting and healthy bones,
• 14:48
  Speaker 2: fo late iron, zinc, and calcium, so that's pretty important.
• 14:55
  Speaker 2: And what else they got in here Barley grass and
• 15:05
  Speaker 2: it's got riboflabin which is B two, bioten, iron, potassium,
• 15:10
  Speaker 2: and manganese, so pretty good stuff. And there's a lot
• 15:15
  Speaker 2: of other choices like under the red we've got beetroot
• 15:20
  Speaker 2: and so that has fol eight, copper, manganese, fiber, iron, nitrate,
• 15:27
  Speaker 2: all kinds of good things in there. And then you
• 15:30
  Speaker 2: come back up and we're going to go to the
• 15:35
  Speaker 2: they group these together blue purple and black, and they
• 15:44
  Speaker 2: have a tissue affinity for the the nervous system, especially
• 15:50
  Speaker 2: the central nervous system, cognition, cellular defense so that your
• 15:57
  Speaker 2: cells can fight off the bad guys, skill, skeletal system, vasculature, heart,
• 16:04
  Speaker 2: and collagen, so they kind of work a little bit
• 16:09
  Speaker 2: with that. And some of the clinical stuff is cognitive impairment,
• 16:13
  Speaker 2: neuro degeneration, seasonal immune challenges, things like going through what
• 16:22
  Speaker 2: Susie calls cedar fever up there, and metabolic diseases, cardivo
• 16:28
  Speaker 2: of vascular disease, aging, dermatological disorders. So a lot of
• 16:35
  Speaker 2: stuff in there. And under the purple alfalfa which is manganese, biotin,
• 16:52
  Speaker 2: riboflaving copper, and penthethonic acid. And let me see if
• 16:58
  Speaker 2: I have another close to that. Brussels Frautz is in
• 17:04
  Speaker 2: there for the green, one of Susi's favorites, and it's
• 17:09
  Speaker 2: got iron, vitamin KAY, calcium, selenium, fiber. And then buckwheat
• 17:14
  Speaker 2: is in there under the red almost brown, and it's
• 17:18
  Speaker 2: got iron, magnesium, maggotese, vitamin K and potassium. And then
• 17:26
  Speaker 2: my favorite of all, not kale and kal Kale's got
• 17:33
  Speaker 2: iron vitamin kay, magotese, calcium, and magnesium. And I don't
• 17:37
  Speaker 2: care kidney beans. Now, this one I always find funny
• 17:43
  Speaker 2: because just like red matches up with heart and cardiovascular stuff, well,
• 17:50
  Speaker 2: kidney beans is in that red brown area, and the
• 17:55
  Speaker 2: kidney bean looks like a kidney. And guess what it's
• 17:59
  Speaker 2: good for? Kidney And it's got iron, magnesium, riboflavin. Buy,
• 18:04
  Speaker 2: it's in and calcium. So a lot of good stuff.
• 18:08
  Speaker 2: Red clover, vitamin K, MO, libdium, manganese, fiber and iron.
• 18:18
  Speaker 2: And then peevine. This was doctor Lee's favorite vitamin E
• 18:25
  Speaker 2: and it's in that green and it's got vitamin E,
• 18:30
  Speaker 2: vitamin K buy, it's in ribl flav in and magnesium.
• 18:34
  Speaker 2: And then under the black we have Spanish black reddish.
• 18:39
  Speaker 2: This is an amazing thing. Anytime I recommend for somebody
• 18:45
  Speaker 2: to do okra pepsin to cleanse and heal from into out,
• 18:49
  Speaker 2: I also recommend Spanish black reddish because okra pepsin will
• 18:55
  Speaker 2: cleanse from into out and the Spanish black reddish will
• 19:00
  Speaker 2: detoxify the ball from in to out. So it's a wonderful,
• 19:04
  Speaker 2: wonderful thing. And they notice that things like black radish
• 19:09
  Speaker 2: seem to kind of hold off the cancers. It's got copper, fiber, selenium, potassium,
• 19:17
  Speaker 2: and folate. And then Swiss chard is pretty much in
• 19:23
  Speaker 2: the purple column, but it could be green, de penning
• 19:26
  Speaker 2: on what you're looking at, and it's got one hundred
• 19:30
  Speaker 2: and nine percent vitamin K, iron, magnesium, selenium, and potassium.
• 19:39
  Speaker 2: And then turn up greens now I like them. Uh,
• 19:43
  Speaker 2: it's got vitamin K, fol eight, vitamin E, calcium, and
• 19:49
  Speaker 2: vitamin B six and then partially falls into that green
• 19:54
  Speaker 2: area and it's got vitamin K, iron, molybdium, manganese, vitamin C.
• 20:02
  Speaker 2: So you can see there's a lot of really good
• 20:04
  Speaker 2: stuff in the color of your food, which is why
• 20:09
  Speaker 2: we suggest that people eat a balanced diet a little
• 20:13
  Speaker 2: bit of all those things and along with your meats
• 20:18
  Speaker 2: and dairy and stuff like that. I always cringe when
• 20:22
  Speaker 2: people say, well, I'm not doing this, or I'm not
• 20:24
  Speaker 2: doing dairy, or I'm not You know, when you start
• 20:28
  Speaker 2: limiting natural things that are good for us, you're just
• 20:32
  Speaker 2: setting yourself up for problems. And you know, one of
• 20:38
  Speaker 2: the things about phytonutrients, they reduce the oxidative stress on
• 20:44
  Speaker 2: the body, They support the metabolic system. They regulate that
• 20:49
  Speaker 2: inflammation response. They regulate gene transcription, so as you know,
• 20:57
  Speaker 2: things grow and develop. That that's very important for our
• 21:00
  Speaker 2: DNA and RNA. They influence the epigenetic expression. And a
• 21:09
  Speaker 2: lot of people say, well, what are the fintal nutrients. Well,
• 21:12
  Speaker 2: their natural plant derived compounds that supports protection in the plant.
• 21:21
  Speaker 2: And these bioactive compounds also confer health supporting properties for
• 21:26
  Speaker 2: us when we eat them in our diet, they said.
• 21:30
  Speaker 2: For example, in twenty fourteen, they did a meta analysis
• 21:36
  Speaker 2: and found that more vegetables eaten, the lower risk of
• 21:41
  Speaker 2: all causes of mortality. So it can't hurt you know,
• 21:46
  Speaker 2: work a salad in there once in a while. I
• 21:49
  Speaker 2: prefer the salad in between my Scotch and beer. But
• 21:52
  Speaker 2: that's just me. But a lot of good stuff, And
• 21:56
  Speaker 2: I said, the big thing you have to be careful
• 21:59
  Speaker 2: about is if it came from a bad place and
• 22:04
  Speaker 2: the soil was bad, none of this matters. You're not
• 22:08
  Speaker 2: going to have a good nutrition if it came from
• 22:13
  Speaker 2: a bad source. So the soil's got to be good.
• 22:16
  Speaker 2: Farmers used to know how to rotate the crops. I'm
• 22:20
  Speaker 2: sure most of them still do that form As we
• 22:24
  Speaker 2: learn from Bill. The government's pain a lot of them
• 22:27
  Speaker 2: not to form at all. But the leading d nutrition
• 22:35
  Speaker 2: is very much into the process breeds plant and how
• 22:41
  Speaker 2: they can yield many other farms. But it's just so important,
• 22:47
  Speaker 2: you know. Like today we touched on mountain spinach, parsially
• 22:52
  Speaker 2: turn up Swiss jarred peevine, and red clover, kidney beans,
• 22:57
  Speaker 2: kale was strick that buckwheat, brussels sprout, Susie's favorite beetroot,
• 23:02
  Speaker 2: barley grass. Somebody tried to drink that stuff as it
• 23:07
  Speaker 2: like a drink barley grass, and boy, that's a hard
• 23:10
  Speaker 2: that's like it's kind of reminded me of cutting your
• 23:13
  Speaker 2: grass in the yard and putting it in a glass.
• 23:15
  Speaker 2: That was not a good thing. Mountain spinach I don't
• 23:19
  Speaker 2: think I've ever had. But it's in a standard process,
• 23:23
  Speaker 2: new product called red food, so sounds pretty good. And
• 23:30
  Speaker 2: I would like, I love spinach, so red spinach is
• 23:32
  Speaker 2: probably really great. I don't think i've ever found it.
• 23:35
  Speaker 2: Have you ever seen in any word, Susie, No, I haven't, Bill, Nope,
• 23:43
  Speaker 2: it's called mountain spinach, and they said it's a cousin
• 23:50
  Speaker 2: of the more common green spinach. Mineral dense electrolyte, rich,
• 23:57
  Speaker 2: excellent source of numerous new trees. It's particularly chromium, and
• 24:03
  Speaker 2: it is valued in traditional medicine as a spring tonic,
• 24:09
  Speaker 2: gently stimulating the metabolism and nourishing the nervous system. So
• 24:15
  Speaker 2: spring tonic. So I guess after you've been hold up
• 24:19
  Speaker 2: for the winter, it kind of slowly brings you back
• 24:21
  Speaker 2: to life. But a lot of good stuff collared greens,
• 24:26
  Speaker 2: I like that. I love a lot of the soul
• 24:28
  Speaker 2: food as they call it, and colar greens are good
• 24:31
  Speaker 2: for your digestion, rich source of dietary folate, which is
• 24:37
  Speaker 2: to be vitamin and very important for nervous system and
• 24:42
  Speaker 2: reproductive health. I think it's foll late that's the one
• 24:48
  Speaker 2: for the neural tube when you're developing the fetus to
• 24:52
  Speaker 2: a little baby, So that's pretty cool. And then alfalfa
• 24:57
  Speaker 2: that's good. So you got a lot of choices. Just
• 25:02
  Speaker 2: go have a variety periodically, make your own salads, make
• 25:09
  Speaker 2: sure the ingredients are organic, and enjoy all that stuff.
• 25:15
  Speaker 2: And then like I said, you blended with dairy and
• 25:20
  Speaker 2: meat and all the other things and have a good
• 25:22
  Speaker 2: balanced diet. But most important is where did our food
• 25:27
  Speaker 2: come from? And if it came from good sources, and
• 25:30
  Speaker 2: it's going to have those good things depending on the color.
• 25:34
  Speaker 2: And it's pretty easy to remember. Red for your heart,
• 25:38
  Speaker 2: kidney beans for your kidneys. Kind of funny how all
• 25:41
  Speaker 2: that worked out, Sissy.
• 25:46
  Speaker 7: I'm just trying to find the Mountain spinach seeds. I
• 25:53
  Speaker 7: thought maybe Baker Creek Heirloom Seeds would have it. I
• 25:58
  Speaker 7: don't see it there, so I'm still looking.
• 26:04
  Speaker 2: Yeah, if I remember correct, I think it is in
• 26:10
  Speaker 2: the standard process. It's a fairly new product called what
• 26:17
  Speaker 2: is it Red Red Nutrition or something I forget now,
• 26:24
  Speaker 2: but I think they happened in there now. I would like,
• 26:27
  Speaker 2: I like, what's that?
• 26:29
  Speaker 7: That's awesome? But I would like to try to grow
• 26:31
  Speaker 7: some too, which is probably too late here in Texas.
• 26:35
  Speaker 2: I don't know. Last year I had all kinds of
• 26:38
  Speaker 2: things that grew in my garden and I had no
• 26:40
  Speaker 2: idea what they were because I had planted the seeds
• 26:44
  Speaker 2: thinking nothing would grow, and some of them I just
• 26:47
  Speaker 2: sprinkled out there and they all came up. And this year,
• 26:52
  Speaker 2: one thing came up and I showed it to Susie
• 26:55
  Speaker 2: and she told me it might be kale, and that
• 26:56
  Speaker 2: broke my heart. How about you in any of these things.
• 27:02
  Speaker 8: That you really like, Yeah, I have. You're talking about
• 27:10
  Speaker 8: turnip greens, which then brought to mind as a childhood
• 27:16
  Speaker 8: dinner that we would have. It was a springtime thing.
• 27:19
  Speaker 8: My dad and I would go out. I don't know
• 27:21
  Speaker 8: if they have poke plants down here, polk folk plants.
• 27:25
  Speaker 8: There is a song about folk Saladani many years ago.
• 27:28
  Speaker 8: But pope plants in the springtime, the leaves are edible.
• 27:34
  Speaker 8: Later into the summer, they the rumor was they were
• 27:39
  Speaker 8: poisonous or should need them. But in the early spring,
• 27:42
  Speaker 8: about the same time the moral mushrooms came up, the
• 27:46
  Speaker 8: pope plants that start to leaf out, and my dad
• 27:49
  Speaker 8: and I'd go out in the woods and gather a bunch.
• 27:52
  Speaker 8: I've always fixed them up with the turnip greens and
• 27:55
  Speaker 8: a big old skillet full of corn bread. And that
• 27:58
  Speaker 8: was kind of a seasonal meal that we had every
• 28:03
  Speaker 8: spring for many years. It was it was nice. It
• 28:06
  Speaker 8: was like like you said, it was spinish. It was just, oh,
• 28:11
  Speaker 8: it was different. It was fun. It was kind of
• 28:13
  Speaker 8: something to look forward to. And it's kind of like
• 28:16
  Speaker 8: watermelons in the summer, you know, when you got watermelons,
• 28:19
  Speaker 8: you know, it's summer. Well, when you got boat rings,
• 28:21
  Speaker 8: you know it's spring.
• 28:22
  Speaker 2: Well, yeah, it's funny you mentioned that because pope root
• 28:26
  Speaker 2: is used in the Hoxy formula for cancer.
• 28:30
  Speaker 8: Uh.
• 28:31
  Speaker 2: Interesting, Yeah, very very cool that it's in there, and
• 28:35
  Speaker 2: it's also in professional formulas Hoxy like I think there's
• 28:41
  Speaker 2: there's a few differences, but pope root is in there.
• 28:45
  Speaker 2: And you're right. I remember that song something about uh
• 28:53
  Speaker 2: got gator got your granny in there.
• 28:57
  Speaker 7: They had we may had fun that one. So Snake
• 29:01
  Speaker 7: River Sea Cooperative and I'll try to pick this up.
• 29:06
  Speaker 2: You found that you found the mountain spinach.
• 29:10
  Speaker 7: Yeah, purple Mountain spinach. The seeds are like only four
• 29:14
  Speaker 7: dollars and seventy nonsense.
• 29:16
  Speaker 2: That's cool. I'm starting to think there's nothing you can't find.
• 29:20
  Speaker 2: Sometimes you find it faster than we even talk about it. Well, great,
• 29:25
  Speaker 2: Well anything else guys before we go to break.
• 29:30
  Speaker 7: NOEP.
• 29:31
  Speaker 2: All right, well this is doctor Krupa's Natural Health Hours
• 29:36
  Speaker 2: and uh, they got some great I just took a
• 29:38
  Speaker 2: look at our graphics. We got some great, great graphics up.
• 29:43
  Speaker 2: I call them place mats. I don't know what Susie
• 29:46
  Speaker 2: and producer Seve call them anymore. But really cool stuff.
• 29:51
  Speaker 2: And right now I'm looking at one that's got the yellow, white, brown, blue, purple,
• 29:55
  Speaker 2: black and the red at the top. So pretty cool. Anyway,
• 30:00
  Speaker 2: this is doctor Krupa's Natural Health Hours. It is the
• 30:02
  Speaker 2: twenty second of April. Hopefully you got through the tax
• 30:07
  Speaker 2: fifteenth without too much blood loss, and please listen to
• 30:12
  Speaker 2: our sponsors. Susie Bille producer Steve behind the curtain of
• 30:16
  Speaker 2: myself will be right back.
• 30:24
  Speaker 1: Worried about where your next meal will come from if
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• 32:10
  Speaker 10: If you miss the train, I am all, you will
• 32:16
  Speaker 10: know that I am gone.
• 32:19
  Speaker 7: You can hear.
• 32:21
  Speaker 11: The whistle blow a hundred miles, a hundred miles, one
• 32:32
  Speaker 11: hundred miles, one hundred miles, one hundred miles.
• 32:39
  Speaker 2: You can hear the.
• 32:42
  Speaker 11: Whistle blow a hundred miles.
• 32:49
  Speaker 10: Lord, I'm one, Lord, I two, Lord, I'm three, Lord,
• 32:57
  Speaker 10: I'm four five one hundred miles roum mile five hundred miles,
• 33:11
  Speaker 10: five hundred miles, five hundred miles, five hundred miles, I'm
• 33:20
  Speaker 10: five hundred miles roum.
• 33:29
  Speaker 12: Not s.
• 33:34
  Speaker 2: All right, we are back. Welcome back to doctor Cooper's
• 33:37
  Speaker 2: Natural Health Hours. That was Peter, Paul and Barry. That
• 33:42
  Speaker 2: goes way back in case anybody didn't recognize it and
• 33:45
  Speaker 2: while we were out, guys, I looked up Standard Processes
• 33:50
  Speaker 2: red food and it has organic beetroot, organic mountain spinach,
• 33:59
  Speaker 2: and algae. So pretty good stuff. One of the things
• 34:05
  Speaker 2: when you eat deep cold water fish is they eat
• 34:10
  Speaker 2: the algae way down deep and they convert it and
• 34:15
  Speaker 2: when you eat the fish, you get the benefits of
• 34:17
  Speaker 2: the algae. So that's a pretty cool thing. And they
• 34:22
  Speaker 2: do a lot of this red food right there on
• 34:25
  Speaker 2: their own farm. I think probably grow a lot of
• 34:29
  Speaker 2: their own stuff. And I'm trying to see here. They
• 34:34
  Speaker 2: say it is very good for your heart health, insulin functioning,
• 34:40
  Speaker 2: glucose and lipid metabolism. Lip is a fancy way of
• 34:44
  Speaker 2: saying fat. And it helps the effects of photo aging.
• 34:51
  Speaker 2: I guess look at how your skin looks, and can
• 34:56
  Speaker 2: manage digital screen fatigue and eyestrain if you're on the
• 35:00
  Speaker 2: computer all the time. So that sounds like something our
• 35:05
  Speaker 2: producer probably needs working in his industry. So anyway, pretty
• 35:11
  Speaker 2: good stuff. And Susy, you said you found it and
• 35:14
  Speaker 2: you already posted it.
• 35:16
  Speaker 7: No, I'm about to.
• 35:18
  Speaker 2: Oh, okay, I can't believe how quick you found it.
• 35:21
  Speaker 2: I don't even know where to start looking for something
• 35:24
  Speaker 2: like that. It wasn't a natural health company that led
• 35:30
  Speaker 2: you to it.
• 35:32
  Speaker 7: No, I just did it internet searched.
• 35:35
  Speaker 2: Okay, all right, Well anything guys on the color of
• 35:39
  Speaker 2: your photo nutrients before we move on?
• 35:44
  Speaker 7: Yeah, I was the what did you say? It was?
• 35:48
  Speaker 7: Photo find photo aging? I would like to look younger
• 35:53
  Speaker 7: in photos.
• 35:56
  Speaker 2: Yeah. Well they say photo aging about the skin, so
• 36:00
  Speaker 2: I guess they're talking about how your skin looks, and
• 36:05
  Speaker 2: that red food seems to have a way of helping
• 36:08
  Speaker 2: your skin. So yeah, that's cool. I'm sure Granny on
• 36:13
  Speaker 2: Beverly Hillbilly's had some tricks up her sleeve that had
• 36:16
  Speaker 2: to do with bossom fat. So Bill, anything before we
• 36:22
  Speaker 2: move on?
• 36:25
  Speaker 8: Yeah, yeah, but when you said possum fat, I forgot.
• 36:30
  Speaker 2: I remember a showy jet throw was hanging around some
• 36:35
  Speaker 2: ballpark and they watched him throw the baseball and it
• 36:40
  Speaker 2: was unbelievable what he could do with the baseball, and
• 36:44
  Speaker 2: they were ready to sign him up for the MLB
• 36:48
  Speaker 2: and he was going to be a professional pitcher, and
• 36:51
  Speaker 2: I mean, he was that good. And then they found
• 36:54
  Speaker 2: out that he used possum fat to help him control
• 36:59
  Speaker 2: the ball and do the stuff he did. And then
• 37:03
  Speaker 2: one of the guys on the team was well, can't
• 37:06
  Speaker 2: we get him to legalized possum fat? So that was
• 37:12
  Speaker 2: kind of funny. All right, Well, let's jump over to
• 37:16
  Speaker 2: some of the humor corner here. Let's see, there was
• 37:21
  Speaker 2: a man that went to confession at the Catholic church
• 37:26
  Speaker 2: and he's in the confessional and he's telling the father.
• 37:30
  Speaker 2: He said, you know, bust me, father, I have sin
• 37:33
  Speaker 2: and it's been a whole long time and all that
• 37:35
  Speaker 2: good stuff. And he said, but I keep hearing voices
• 37:40
  Speaker 2: telling me what to do. Am I possessed? And the
• 37:45
  Speaker 2: father said, bless you, my child.
• 37:47
  Speaker 6: No, you're married?
• 37:49
  Speaker 7: Oh god, all right.
• 37:53
  Speaker 2: Guy asked his wife. This is one of them tips
• 37:58
  Speaker 2: guys don't do this. Guy asked his wife would you
• 38:03
  Speaker 2: still love me if I was fat and ugly? And
• 38:08
  Speaker 2: she said, yes, I do. He said, that's not quite
• 38:13
  Speaker 2: the answer I was looking for, all right. A man
• 38:20
  Speaker 2: was killed by a shark on his honeymoon, and the
• 38:26
  Speaker 2: doctor told the family you don't have to worry. He
• 38:29
  Speaker 2: didn't suffer long. He was only married five days. I
• 38:37
  Speaker 2: love it, all right. A woman called an ambulance and
• 38:42
  Speaker 2: the operator gets on the phone and say, how may
• 38:44
  Speaker 2: I help you? What's your emergency. She said, I banged
• 38:48
  Speaker 2: my toe on the coffee table and it hurt real bad.
• 38:52
  Speaker 2: And the operator said, you want an ambulance for that?
• 38:57
  Speaker 2: She said, oh no, no, no, the ambulance is for
• 38:59
  Speaker 2: my husban. He shouldn't have left. All right, here's a
• 39:07
  Speaker 2: pro marriage tip for you. If you forgot to buy
• 39:13
  Speaker 2: your wife or girlfriend a gift, like say Valentine's Day
• 39:17
  Speaker 2: or their birthday or Christmas or something like that, tell
• 39:22
  Speaker 2: her if she wants to open something up and be
• 39:27
  Speaker 2: really excited, try the oven. That was a good one,
• 39:35
  Speaker 2: all right. Woman's at the dentist and she's asking them
• 39:40
  Speaker 2: how much to pull wis some teeth and he said
• 39:43
  Speaker 2: one hundred dollars. She said, don't you have anything cheaper.
• 39:49
  Speaker 2: He said, well, we can do it for seventy five
• 39:51
  Speaker 2: and no anthesia, and it's gonna hurt quite a bit.
• 39:55
  Speaker 2: She said, no, you got anything cheaper than that. He said, well,
• 40:01
  Speaker 2: my trainee can do it, but she's never pull teeth before,
• 40:04
  Speaker 2: and we'll only charge you twenty bucks. But it's gonna
• 40:07
  Speaker 2: hurt really bad. She goes, all right, let's schedule it.
• 40:11
  Speaker 2: He said, well when do you want to come in?
• 40:13
  Speaker 2: And she said, oh, no, it's not for me. It's
• 40:15
  Speaker 2: for my husband next week, evil woman.
• 40:20
  Speaker 6: All right.
• 40:22
  Speaker 2: Young man asked his dad, why did mom kick you
• 40:24
  Speaker 2: out of the house. He said, oh, it was a
• 40:28
  Speaker 2: mix up. She heard me talking to your uncle about
• 40:33
  Speaker 2: running some errands, and she said, Uncle Steve was going
• 40:39
  Speaker 2: to go pick up a used car, and I was
• 40:42
  Speaker 2: going to go by the paint store and get a scraper.
• 40:46
  Speaker 2: But what your mom heard was you go get the
• 40:51
  Speaker 2: escort and I'll get the stripper and we'll meet at
• 40:54
  Speaker 2: your house.
• 41:00
  Speaker 6: All right.
• 41:01
  Speaker 2: So he got a priest and a pastor and they're
• 41:06
  Speaker 2: standing on the roadside with a big sign that says
• 41:11
  Speaker 2: the end is near. And some guy comes flying by
• 41:16
  Speaker 2: there fast as could be, rolls down his window and said,
• 41:21
  Speaker 2: you two are nuts. And then a couple minutes later
• 41:25
  Speaker 2: they hear tires screeching and a big splash, and a
• 41:31
  Speaker 2: priest looks at the pastor and he said, you think
• 41:34
  Speaker 2: we should change the sign to bridge out. That's pretty good,
• 41:41
  Speaker 2: all right? And finally, and I know you're disappointed that
• 41:45
  Speaker 2: it's finally, But a nun had to walk by a
• 41:51
  Speaker 2: construction site every day and she was really tired of
• 41:55
  Speaker 2: the language of these guys. So she decided to pack
• 42:00
  Speaker 2: of lunch and go down there and sit with them
• 42:03
  Speaker 2: and eat lunch, and maybe she could be a good
• 42:05
  Speaker 2: influence and rub off on them how to speak and
• 42:09
  Speaker 2: not to say all them bad words. So she goes
• 42:13
  Speaker 2: down there, sits among the fellas, and she said, do
• 42:18
  Speaker 2: you guys know Jesus? And the one guy she asked
• 42:23
  Speaker 2: said no, but let me ask around. So he howlers
• 42:26
  Speaker 2: up on the construction side. He said, any of you
• 42:29
  Speaker 2: guys up there know Jesus? And everybody said no. Why
• 42:34
  Speaker 2: he said, well, his mom's down here and she brought
• 42:38
  Speaker 2: him lunch. That was great. All right, you guys got
• 42:45
  Speaker 2: any jokes?
• 42:47
  Speaker 7: I can't top that.
• 42:49
  Speaker 13: Oh.
• 42:49
  Speaker 2: I know, I put a lot of pressure on you
• 42:51
  Speaker 2: with the quality of this really funny stuff, But certainly
• 42:55
  Speaker 2: you and Bill could come up with a joke. Did
• 43:00
  Speaker 2: you did you? Did you tell Hanley that we were
• 43:03
  Speaker 2: looking for that guy?
• 43:10
  Speaker 7: Is this a joke too?
• 43:12
  Speaker 2: No, well, it was a joke we when we were
• 43:15
  Speaker 2: talking about how you said you married your best friend.
• 43:18
  Speaker 7: Oh, I didn't tell him.
• 43:25
  Speaker 2: Poor man. All right, come on, Bill, you got to
• 43:28
  Speaker 2: have a joke up your sleeve.
• 43:32
  Speaker 8: I did a couple of weeks ago oh.
• 43:35
  Speaker 2: And Susie, I know you got some hidden.
• 43:41
  Speaker 7: I'm not very good at telling jokes. I literally had
• 43:44
  Speaker 7: to go look them up on the internet.
• 43:48
  Speaker 2: Well the thing, the thing for me is some of
• 43:51
  Speaker 2: these jokes just pop up, so I figure, okay, you
• 43:56
  Speaker 2: got to tell that one. But some of them are
• 43:59
  Speaker 2: pretty funny and especially funny if you think about the circumstance,
• 44:06
  Speaker 2: like the like the lady calling the ambulance and it's
• 44:10
  Speaker 2: not for her, it's for her husband because he left.
• 44:14
  Speaker 2: I can see that. I can envision that so funny,
• 44:20
  Speaker 2: so funny, and telling her to go open the ovens
• 44:27
  Speaker 2: if she wants to open something up. That that's great.
• 44:31
  Speaker 7: Oh Valentine's Day? What's that on Valentine's Day?
• 44:37
  Speaker 2: Oh? Yeah. There's a lot of funny jokes about marriage,
• 44:42
  Speaker 2: and I think because marriage is kind of humorous at times.
• 44:46
  Speaker 2: I think the best song I ever heard about marriage
• 44:50
  Speaker 2: that was realistic and pretty cool was Alan Jackson his
• 44:58
  Speaker 2: song about marriage where he said I'll try. You know,
• 45:02
  Speaker 2: he didn't promise the moon and he just said I'll try.
• 45:06
  Speaker 2: And that's that's what they ought to play it every
• 45:08
  Speaker 2: wedding because it's I'll try. And I think unfortunately today
• 45:16
  Speaker 2: because it wasn't like this years ago, but today getting
• 45:19
  Speaker 2: married it's not much different than kids going skeed it
• 45:23
  Speaker 2: steady years ago for a lot of people and they
• 45:27
  Speaker 2: get tired of each other and they move on.
• 45:29
  Speaker 7: The price tag. What's that said for the price tag?
• 45:35
  Speaker 2: Oh yeah, yeah. I was watching the movie Bobby Jones.
• 45:40
  Speaker 2: He was the Great Golfer and Walter Hagen was in there.
• 45:44
  Speaker 2: He was a pro golfer back then, and he said
• 45:48
  Speaker 2: his wife, uh oh. He asked his wife what would
• 45:52
  Speaker 2: you like for Christmas? And she said a divorce? And
• 45:56
  Speaker 2: he said, I really wasn't planning on spending that much.
• 46:05
  Speaker 2: That's good, yell a lot of it too. I think
• 46:08
  Speaker 2: it's how you tell the joke. That's what's hard for
• 46:12
  Speaker 2: stand up comics. You gotta really put your put feeling
• 46:16
  Speaker 2: into it and make people feel like they're there. If
• 46:19
  Speaker 2: you ever watched like Johnny Carson, he could be almost
• 46:23
  Speaker 2: straight faced and make you crack up. Foster Foster Brooks
• 46:28
  Speaker 2: does the drunk routine so well. I don't know if
• 46:33
  Speaker 2: he's still around. Is he.
• 46:37
  Speaker 7: I don't know, but there's some of that old Johnny
• 46:40
  Speaker 7: carsha Johnny Carson on YouTube. It's pretty funny.
• 46:44
  Speaker 2: Oh yeah, there's a channel that's Johnny Carson on Roku.
• 46:49
  Speaker 2: You can go and and then there's one of Dean
• 46:52
  Speaker 2: Martin's roasts. That stuff was funny, that those guys were great,
• 46:56
  Speaker 2: they used to with each other, really good. Oh, just
• 47:03
  Speaker 2: good stuff. That's where you get a lot of that.
• 47:05
  Speaker 2: That the funny stuff. I remember there's a comedian out
• 47:09
  Speaker 2: there right now and they asked him, what was the
• 47:13
  Speaker 2: cruelest joke that you ever told if somebody was you know,
• 47:19
  Speaker 2: talking about Wow, that was rough And he said, well,
• 47:23
  Speaker 2: I told one about if we got more mosquito nets
• 47:30
  Speaker 2: for Africa, we could have saved a lot of mosquitos. Yeah,
• 47:38
  Speaker 2: he said, that went over kind of rough. But he
• 47:41
  Speaker 2: tells people, you know, people get offended, and they tell
• 47:45
  Speaker 2: him it's comedy. You can't take any of that stuff
• 47:49
  Speaker 2: serious because people do get offended.
• 47:52
  Speaker 7: Well, and I heard someone talking about it. Maybe it
• 47:58
  Speaker 7: was that oh Bill, I can't think of his name.
• 48:05
  Speaker 7: You wonder, you know, is he on the right side,
• 48:09
  Speaker 7: is he on the wrong side? You know what, Bill
• 48:12
  Speaker 7: something or other. But basically what he was saying was
• 48:18
  Speaker 7: and today today's times that most of the iconic, brilliant
• 48:28
  Speaker 7: comedians of Yesterdear would have been hung on the public square.
• 48:35
  Speaker 2: Yeah. Red Skelton was one of the few that could
• 48:40
  Speaker 2: have told a dirty joke if he wanted it, and
• 48:42
  Speaker 2: it would have came out clean. But he learned how
• 48:45
  Speaker 2: to be funny without ever doing what you would consider
• 48:49
  Speaker 2: dirty jokes. You know. We read his sheet on here
• 48:52
  Speaker 2: and one of the things is he said, is my
• 48:56
  Speaker 2: wife and I love to go out for a romantic
• 49:00
  Speaker 2: dinner in the evening, And he says, she goes on
• 49:03
  Speaker 2: Tuesday and I go on Friday. But he was he
• 49:08
  Speaker 2: was really good. Bob Hope was really good. What was
• 49:14
  Speaker 2: his name? George Burns was very funny, and he always
• 49:19
  Speaker 2: had a cigar. And the Texas boy that's real good
• 49:23
  Speaker 2: is Ron White. He's really really good. He's always got
• 49:28
  Speaker 2: Scotch and a cigar. You can't go wrong there. And
• 49:37
  Speaker 2: who else is that? Johnny Carson has some real funny stuff.
• 49:41
  Speaker 2: Though Rodney Dangerfield I can't get no respect. He had
• 49:47
  Speaker 2: a million great lines.
• 49:50
  Speaker 7: I think he's to be on Carson a lot. Oh yeah,
• 49:57
  Speaker 7: he would make me laugh, but he's still hearing me.
• 50:04
  Speaker 2: And Foster Brooks he was so good. He was doing
• 50:10
  Speaker 2: a bit with Dean Martin and Dean talking to him,
• 50:14
  Speaker 2: and Foster Brooks does the drunk things so well you
• 50:18
  Speaker 2: think he was drunk And Dean said, well, what do
• 50:22
  Speaker 2: you do for a living? He said, you know those
• 50:25
  Speaker 2: silver things and he said he eventually figured out he
• 50:29
  Speaker 2: meant wings of an airplane and Foster, I'm a pilot.
• 50:38
  Speaker 2: He said, what are you doing in here at the bar?
• 50:41
  Speaker 2: He said, he had to have a couple of drinks
• 50:43
  Speaker 2: before the flight to settle his nerves. But he's he's funny.
• 50:52
  Speaker 2: There's a lot of that, Bill. Don't you remember any
• 50:53
  Speaker 2: of these guys that really grabbed you that you like?
• 50:58
  Speaker 8: Yeah, the ones that you were just talking about were were.
• 51:01
  Speaker 14: Uh.
• 51:02
  Speaker 8: I think one of the things that I think they
• 51:04
  Speaker 8: were made the difference is a lot of those guys
• 51:09
  Speaker 8: worked more with live audiences before they got on TV,
• 51:14
  Speaker 8: and the sense of timing and their sense of reading
• 51:18
  Speaker 8: an audience mood and where to go with stuff and
• 51:21
  Speaker 8: what audiences are different. And you know what, what is
• 51:24
  Speaker 8: funny to one group is not funny the next night
• 51:27
  Speaker 8: to a different group. Having to be being able to
• 51:30
  Speaker 8: shift gears like that, and I don't think they.
• 51:34
  Speaker 14: Do that anymore. I mean, I don't know, but I
• 51:36
  Speaker 14: haven't haven't haven't been around comedians for decades. I don't
• 51:40
  Speaker 14: know what they do. But it's but you were right
• 51:42
  Speaker 14: about uh people. People just got to the point where
• 51:46
  Speaker 14: they think they're the dirtier they can get, the funnier
• 51:50
  Speaker 14: they are, and it's it's not it's just stupid. Those
• 51:54
  Speaker 14: guys back then were funny. I mean Jack Benny and
• 51:57
  Speaker 14: all those all those guys that did vog bll and
• 52:01
  Speaker 14: grew up in the forties, thirties, forties, fifties, and some
• 52:06
  Speaker 14: folks carried on that traditional like Carson and as you say,
• 52:10
  Speaker 14: Foster Brooks and you know, but they were just they
• 52:14
  Speaker 14: were just funny. They didn't have to be crude. And
• 52:18
  Speaker 14: I think that people have gotten to the point where
• 52:21
  Speaker 14: they just figured to be a comedian, you've got to
• 52:23
  Speaker 14: be you got to be a little rawchy. And those
• 52:26
  Speaker 14: guys could be rawchy. They just there's different audiences, you know.
• 52:31
  Speaker 2: Yeah, And they had a way of even if like
• 52:35
  Speaker 2: Red Skelton, even if it could have been a little dirty,
• 52:37
  Speaker 2: he had a way of making it funny without going there.
• 52:41
  Speaker 8: Yep.
• 52:42
  Speaker 2: He was just really good.
• 52:44
  Speaker 7: Did you ask if Foster Brooks was still around yeah. Now,
• 52:52
  Speaker 7: my goodness. He was born in nineteen twelve and he
• 52:57
  Speaker 7: passed in two thousand and one.
• 52:59
  Speaker 2: Wow. Well, he was one of my favorites. He could
• 53:02
  Speaker 2: do that drunk routine so good, so good. And I'll
• 53:08
  Speaker 2: tell you another one. Don Rickles. He would insult people
• 53:13
  Speaker 2: and rip them apart, but he did it in such
• 53:15
  Speaker 2: a way that they just laughed. It was hilarious. I
• 53:21
  Speaker 2: remember he was doing a bit and Clint Eastwood was
• 53:24
  Speaker 2: in the audience and he said, Clint, we did a
• 53:28
  Speaker 2: movie together thirty years ago, and you haven't been a
• 53:30
  Speaker 2: star since.
• 53:34
  Speaker 9: And one of his.
• 53:39
  Speaker 7: He said during his period of greatness, Brooks rarely drank.
• 53:45
  Speaker 7: He said of giving up drinking to win a bet
• 53:50
  Speaker 7: in nineteen sixty four, Brooke said, a fellow made me
• 53:55
  Speaker 7: a ten dollars bet that I couldn't quit. That I
• 53:58
  Speaker 7: couldn't quit. I'n't had a drink since at the time
• 54:02
  Speaker 7: I needed the ten bucks.
• 54:04
  Speaker 2: Yeah, how funny. Well, Billy, you got a good topic
• 54:12
  Speaker 2: up your sleeve.
• 54:14
  Speaker 8: Yeah, I think I can put it together.
• 54:17
  Speaker 14: During the break.
• 54:20
  Speaker 2: That's what I like. You don't never have to rush
• 54:22
  Speaker 2: into nothing. No, So, Susie, did you try the other cereals?
• 54:29
  Speaker 2: That you told me you got.
• 54:33
  Speaker 7: Well, I had those little prutty round things.
• 54:39
  Speaker 2: Were they good? I haven't tried that one.
• 54:41
  Speaker 15: Yeah, they're very good. I literally had that for dinner
• 54:44
  Speaker 15: last night and looked at me like I was out
• 54:48
  Speaker 15: of my mind. He goes, seriously, you're having cereal for dinner.
• 54:53
  Speaker 2: Damn, I can see it now. She's gonna quit cooking
• 54:57
  Speaker 2: and Hunley's gonna starve to death.
• 54:59
  Speaker 7: No, that was nice. I had already taken some so
• 55:03
  Speaker 7: ground chuck out of the freezer and had intended to
• 55:08
  Speaker 7: make cheeseburgers. And then I see this wonderful package show
• 55:13
  Speaker 7: up with all all of these cereals in it. Thank you, Doug,
• 55:17
  Speaker 7: and so I did. I made him a cheeseburger and
• 55:20
  Speaker 7: I had cereal.
• 55:21
  Speaker 2: Well, that's nice. And you've been talking about how you
• 55:26
  Speaker 2: like to have cereal at night sometimes, So that's cool.
• 55:32
  Speaker 2: It's and the cereals healthy. It's Cascadian farms, ladies and gentlemen.
• 55:37
  Speaker 2: They have nineteen varieties of cereal and eleven varieties of oats.
• 55:46
  Speaker 2: Are what do you call it? Helped me out, says
• 55:50
  Speaker 2: the word slip my simple mind.
• 55:55
  Speaker 7: I don't know ancient grains.
• 55:57
  Speaker 2: No, I'll think of it in a could you so?
• 56:01
  Speaker 12: So?
• 56:01
  Speaker 7: Sure enough, I looked at hb's website and all they
• 56:06
  Speaker 7: had was the cinnamon Crunt cereal and then they had
• 56:09
  Speaker 7: four of the granolas.
• 56:10
  Speaker 2: But I can yeah, that's what I was looking for.
• 56:13
  Speaker 2: The granola.
• 56:14
  Speaker 7: Lord, yeah one they have one variety.
• 56:19
  Speaker 2: Yeah, well, they don't want to compete with their own cereal,
• 56:22
  Speaker 2: that's why. But Amazon carries I'm pretty cheap, and if
• 56:27
  Speaker 2: you have connections, you can get that stuff delivered free
• 56:31
  Speaker 2: and quickly.
• 56:32
  Speaker 7: I'm telling you, I just think about it and it
• 56:34
  Speaker 7: shows up.
• 56:37
  Speaker 2: All right, Bill, anything before we get ready to go
• 56:39
  Speaker 2: to break and we'll come back and you do your bit.
• 56:44
  Speaker 8: But when you said granola, it reminded me that I
• 56:47
  Speaker 8: was looking through looking for something in what I call
• 56:52
  Speaker 8: the pantry, and the way in the back was a
• 56:55
  Speaker 8: box of granola that had been there since about thirty
• 56:59
  Speaker 8: five bees. She it was, so I put it out,
• 57:05
  Speaker 8: put it out in the in the bird feeder. It
• 57:07
  Speaker 8: was gone at about five minutes.
• 57:09
  Speaker 2: Wow, you know, I talk about the bird feeder. I
• 57:15
  Speaker 2: have never seen a purple Martin up close. And right
• 57:20
  Speaker 2: before the show, I went out in the back for
• 57:23
  Speaker 2: a minute and it was a purple Martin sitting on
• 57:27
  Speaker 2: the concrete slab. They never come up there, and as
• 57:31
  Speaker 2: soon as I moved, they would fly away. But maybe
• 57:36
  Speaker 2: this one was younger. I'm not sure, because I said,
• 57:39
  Speaker 2: you know, I talked to it, asking if it went
• 57:41
  Speaker 2: to a stare of a beer. And then it turned
• 57:45
  Speaker 2: around like it was going to walk off. But it
• 57:48
  Speaker 2: wasn't in a hurry or flying or scared, unless maybe
• 57:51
  Speaker 2: the poor baby was heard or something. But I didn't
• 57:53
  Speaker 2: see nothing. And when it turned around, it's the first
• 57:57
  Speaker 2: time I noticed their black in most areas, but a deep,
• 58:04
  Speaker 2: beautiful purple down the center of their back. I had
• 58:08
  Speaker 2: never seen one up close, so I thought Purple Martin
• 58:11
  Speaker 2: was just a name. But I mean, this was deep,
• 58:14
  Speaker 2: beautiful purple. I did not Oh, and I saw one hummingbird.
• 58:20
  Speaker 2: Thank you, Bill and Susie.
• 58:23
  Speaker 7: Now you go one huhah.
• 58:25
  Speaker 2: One hummingbird in the last week.
• 58:29
  Speaker 8: Well that might be it for the summer for you.
• 58:32
  Speaker 7: Well, I've already segued from one hummingbird feeder to two.
• 58:37
  Speaker 7: That's how you keep the battles down. And probably in
• 58:41
  Speaker 7: a couple of weeks I'll have to have three up.
• 58:44
  Speaker 2: Wow, I've got two of them. Out there. But I've
• 58:47
  Speaker 2: only seen that one hummingbird, and last year, every time
• 58:51
  Speaker 2: somebody else tried to come out, he chased them away.
• 58:55
  Speaker 2: So I don't understand them. Do not understand You think
• 58:59
  Speaker 2: they can could share when there's enough out there for him?
• 59:06
  Speaker 8: Yeah, probably the scotch you're putting the plumbing feat this.
• 59:14
  Speaker 2: Yeah. Now, I'm not sharing my scotch with the birds.
• 59:18
  Speaker 2: Even though it's cheap scotch, it's still all I got.
• 59:23
  Speaker 2: And if I had the real good stuff, no way
• 59:26
  Speaker 2: I'm sharing that. All right, Well, I guess we're at
• 59:30
  Speaker 2: break time, guys. Uh, the cuckoo clocks will be cuckooing
• 59:34
  Speaker 2: here pretty soon. So when we come back, ladies and gentlemen,
• 59:38
  Speaker 2: we'll go to our head, doctor wild Bill, the man
• 59:42
  Speaker 2: that has never seen a class he didn't take. Uh,
• 59:46
  Speaker 2: he's taking them all. There we go, and they seem
• 59:50
  Speaker 2: to be together, all right. Well, this is doctor Krupa's
• 59:54
  Speaker 2: Natural Health Hours. Susie Bill Producers, seat behind the curtain
• 59:58
  Speaker 2: of myself will be ye back. Please listen to our sponsors.
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  Speaker 16: I don't know where I'm going that I sure know
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  Speaker 16: where I'm.
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  Speaker 4: Having on the promise sales and songs yesterday and I've made.
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  Speaker 6: Up my mind.
• 1:02:29
  Speaker 16: I am listing no more time.
• 1:02:32
  Speaker 2: Here I'll go again.
• 1:02:38
  Speaker 3: Here I go again. So I keep.
• 1:02:46
  Speaker 6: Searching for things.
• 1:02:51
  Speaker 2: Never said find what I'm looking for.
• 1:02:56
  Speaker 6: Joy, pray give me strength.
• 1:02:59
  Speaker 7: To carry on.
• 1:03:02
  Speaker 6: Because I'm know me.
• 1:03:07
  Speaker 2: To walk out with all this scream ring.
• 1:03:12
  Speaker 6: Here I go again, on my.
• 1:03:17
  Speaker 16: Go and tell me all around.
• 1:03:23
  Speaker 3: Like a transper.
• 1:03:23
  Speaker 16: I was born to walk along. I have made on
• 1:03:30
  Speaker 16: that night, I am work, spend more time.
• 1:03:39
  Speaker 7: I'm just another hard in me unversky.
• 1:03:45
  Speaker 6: Winning on your sweet church.
• 1:03:50
  Speaker 5: I'm gonna hold on for the rest on the Monday
• 1:03:56
  Speaker 5: because I'm.
• 1:03:56
  Speaker 3: Not in me.
• 1:04:16
  Speaker 2: All right. We are back. Welcome back to doctor group
• 1:04:19
  Speaker 2: is Natural Health Hours and we are going to jump
• 1:04:23
  Speaker 2: right in. Uh while Bill our head doctor, Bill take
• 1:04:27
  Speaker 2: it away.
• 1:04:30
  Speaker 8: I was now something that can kind of come up
• 1:04:34
  Speaker 8: this week that uh brought to mind that uh something
• 1:04:41
  Speaker 8: I talked about on the show a year or more ago,
• 1:04:44
  Speaker 8: and and UH began to revisit that full process of
• 1:04:50
  Speaker 8: of mentors. We all have mentors in our lives, and
• 1:04:55
  Speaker 8: sometimes we recognize that and them and what they gave
• 1:05:00
  Speaker 8: and sometimes not. But I think that we're thinking about
• 1:05:05
  Speaker 8: really what what that meant, because you know, we all
• 1:05:09
  Speaker 8: have these encounters in our lives with people that that
• 1:05:13
  Speaker 8: make a difference. They make a difference in how we uh,
• 1:05:18
  Speaker 8: how we think about things, how how we arrange things,
• 1:05:21
  Speaker 8: what are what are our personal code of ethics, might
• 1:05:25
  Speaker 8: be our own sensitive values. These people are are important
• 1:05:30
  Speaker 8: to us. And and I, as I was saying in
• 1:05:34
  Speaker 8: that that long ago session that it was just if
• 1:05:39
  Speaker 8: if if we can can think back to to those
• 1:05:44
  Speaker 8: those people and they're usually you know, the folks that
• 1:05:47
  Speaker 8: remember when from the times when we were children, adolescents,
• 1:05:53
  Speaker 8: young adults, and those those people that made the difference
• 1:05:57
  Speaker 8: were you know, usually our parents' age. They were they
• 1:06:01
  Speaker 8: were older adults, and they were people that we could
• 1:06:05
  Speaker 8: look up to and people that we we had some
• 1:06:08
  Speaker 8: not always did we have some respect for them, but
• 1:06:11
  Speaker 8: we had respect for what they were able to give us.
• 1:06:15
  Speaker 8: I think we've all had one or two mentors in
• 1:06:18
  Speaker 8: our life, people who gave us something that were not
• 1:06:22
  Speaker 8: really good people, and they taught us how not to
• 1:06:25
  Speaker 8: be and they taught us about things that we didn't
• 1:06:28
  Speaker 8: want to do and didn't want to become. And that's
• 1:06:31
  Speaker 8: that's an important function of growing up as well. But
• 1:06:34
  Speaker 8: as they're saying, you know, a lot of those those
• 1:06:37
  Speaker 8: early experiences that we could think back, they were you know,
• 1:06:41
  Speaker 8: our parents, friends or or perhaps an aunt or uncle
• 1:06:46
  Speaker 8: or maybe grandparents even that really took a little special
• 1:06:51
  Speaker 8: interest in us and got us through maybe a tough time,
• 1:06:56
  Speaker 8: but maybe they just shared some of their wisdom with
• 1:06:59
  Speaker 8: it stuck and it really made a difference in the
• 1:07:03
  Speaker 8: way our lives, our lives went. As about parents being
• 1:07:10
  Speaker 8: a mentor, I don't think that at the time we
• 1:07:13
  Speaker 8: recognized that they were giving us something of value. That
• 1:07:17
  Speaker 8: was only when we became adults and were able to
• 1:07:19
  Speaker 8: look back and realize what it was that they gave
• 1:07:24
  Speaker 8: us that really shaped our lives that we began to
• 1:07:27
  Speaker 8: get that appreciation for what they what they were. But
• 1:07:32
  Speaker 8: as they say that that so much to add curl
• 1:07:34
  Speaker 8: in childhood. But we've had mentors our whole lives, and
• 1:07:42
  Speaker 8: you know, from a good time in our thirties until
• 1:07:44
  Speaker 8: probably our the sixties or seventies, and very frequently our peers,
• 1:07:50
  Speaker 8: our friends made substantial changes in our lives, differences in
• 1:07:57
  Speaker 8: our lives that gave us a different way to look
• 1:08:00
  Speaker 8: at things and to think about things. And when we
• 1:08:03
  Speaker 8: became older as a grandparents' age. A lot of times,
• 1:08:11
  Speaker 8: and this kind of ties into what I talked about
• 1:08:13
  Speaker 8: last week, but a lot of times the children can
• 1:08:19
  Speaker 8: provide that same gift to us. They can say things
• 1:08:25
  Speaker 8: in a way that causes us to look at things differently,
• 1:08:28
  Speaker 8: or they can do things that bring a smile and
• 1:08:32
  Speaker 8: remind us of something in our own childhood that comes
• 1:08:36
  Speaker 8: back that we've kind of forgotten about and we need
• 1:08:40
  Speaker 8: to kind of revisit. Early on, I certainly, mother, the
• 1:08:46
  Speaker 8: people that really impacted me were my teachers, because they
• 1:08:50
  Speaker 8: were the adults that I spent most of my time with.
• 1:08:54
  Speaker 8: You know, I spent my days at school, I spent
• 1:08:56
  Speaker 8: my days with teachers. I saw my folks in the
• 1:08:59
  Speaker 8: morning before I left or they left, and I saw
• 1:09:02
  Speaker 8: them when we all came home for dinner, and that
• 1:09:06
  Speaker 8: was up till that stay. Teachers. Teachers were the adults
• 1:09:11
  Speaker 8: that I spent my time with but in thinking about that,
• 1:09:15
  Speaker 8: there's a huge difference between a teacher and a mentor.
• 1:09:20
  Speaker 8: A teacher teaches you stuff, and it teaches you history.
• 1:09:25
  Speaker 8: It teaches you language. It teaches you sometimes a foreign language.
• 1:09:30
  Speaker 8: It uses a history. It teaches you stuff. A mentor
• 1:09:36
  Speaker 8: teaches you behavior. A mentor teaches you thought. A mentor
• 1:09:46
  Speaker 8: teaches you how to begin to believe in yourself. I
• 1:09:54
  Speaker 8: had a couple of teachers in high school that were
• 1:09:57
  Speaker 8: very encouraging that way in terms of the self confidence
• 1:10:04
  Speaker 8: of believing in in some of the talents that maybe
• 1:10:09
  Speaker 8: I had at the time. Those are the kinds of
• 1:10:14
  Speaker 8: things that that shift us. I remember one of my
• 1:10:21
  Speaker 8: dad's friends was talking to me once about something had
• 1:10:28
  Speaker 8: occurred to him and a fellow that he had had
• 1:10:32
  Speaker 8: who he thought was a friend, really really betrayed him.
• 1:10:36
  Speaker 8: And he said, you know, friends don't do that to
• 1:10:38
  Speaker 8: each other. I don't even remember what the situation was,
• 1:10:43
  Speaker 8: but I do remember that he said, friends don't do
• 1:10:47
  Speaker 8: that to each other, and it redefined the whole concept
• 1:10:51
  Speaker 8: for me of friendship, and at one moment that friendship
• 1:10:56
  Speaker 8: is something that's not given lightly, takes a long time.
• 1:11:00
  Speaker 8: It takes longer for men to develop friendships than it
• 1:11:04
  Speaker 8: takes women, I think, and usually the two or three guys,
• 1:11:09
  Speaker 8: if you know, if a man can say he's had
• 1:11:11
  Speaker 8: two or three friends, real friends in his life, it's
• 1:11:15
  Speaker 8: pretty unusual. But that mentoring and that friendship is a
• 1:11:20
  Speaker 8: mutual thing. And one of the things that occurred to
• 1:11:23
  Speaker 8: me that we rarely talk about when we talking about
• 1:11:27
  Speaker 8: mentors is that we are mentors too. We are mentors
• 1:11:34
  Speaker 8: to others. We may not know it. We certainly don't
• 1:11:36
  Speaker 8: try to do that. Well sometimes we do, but it's
• 1:11:40
  Speaker 8: not an intentional kind of thing. Mostly we're just we're
• 1:11:44
  Speaker 8: sharing our values, We're sharing our perspective on life and
• 1:11:47
  Speaker 8: different situations. We share our laughter, we share our anger,
• 1:11:54
  Speaker 8: all of this, all of this kind of reinforces our
• 1:11:59
  Speaker 8: own personality, our own behavior, but also the behavior and
• 1:12:03
  Speaker 8: personalities of anybody that we come in contact with. It's
• 1:12:07
  Speaker 8: kind of a thing that is really overlooked and it
• 1:12:13
  Speaker 8: has to do with you know, we talk about mentors
• 1:12:17
  Speaker 8: as being sort of a special class of people in
• 1:12:20
  Speaker 8: our lives. Well, yeah they are, they are, but most
• 1:12:24
  Speaker 8: of the people that we meet are are or not.
• 1:12:27
  Speaker 8: They can be kind of casual acquaintances, we meet somebody,
• 1:12:32
  Speaker 8: we've talked for a while, and on the other hand,
• 1:12:35
  Speaker 8: you know, we can meet somebody and talk for a
• 1:12:37
  Speaker 8: while and carry away a tremendous difference in the way
• 1:12:42
  Speaker 8: that they said something, the way that they talked about something,
• 1:12:45
  Speaker 8: the way they looked at something. I think it's it's
• 1:12:48
  Speaker 8: important what brought all this on. I have a friend
• 1:12:54
  Speaker 8: who's has a son who's now in I guess, mad thirties,
• 1:13:01
  Speaker 8: late thirties, I don't know, somewhere in there, and it's
• 1:13:04
  Speaker 8: got a a wife and a couple of kids. But
• 1:13:09
  Speaker 8: this boy grew up and I've seen this. I've seen
• 1:13:15
  Speaker 8: this a number of times her in my practice as
• 1:13:18
  Speaker 8: well as just kind of encountering this situation. But this
• 1:13:22
  Speaker 8: boy grew up without any male mentors. His father left
• 1:13:31
  Speaker 8: when he was about six. Of the boy grew up
• 1:13:35
  Speaker 8: with two or two or three two or three sisters
• 1:13:40
  Speaker 8: and his mom and her family, which was at that
• 1:13:45
  Speaker 8: point pretty lacking in males. They had died or moved
• 1:13:49
  Speaker 8: away or whatever, and he didn't. He didn't have that
• 1:13:55
  Speaker 8: male mentory. And I'm sure that this reverse situation for
• 1:14:00
  Speaker 8: for girls who grow up without an uncle or a
• 1:14:03
  Speaker 8: dad around to kind of give him that perspective. Have
• 1:14:06
  Speaker 8: a very similar kind of situation, but with with with
• 1:14:10
  Speaker 8: this particular fellow, and I've if I ever met him,
• 1:14:16
  Speaker 8: it had to be years ago. I can't you know
• 1:14:18
  Speaker 8: when I wouldn't know him to see him. But he
• 1:14:22
  Speaker 8: he didn't know how to do basic guy things like
• 1:14:27
  Speaker 8: change a tire on a car, or fix a screen door,
• 1:14:33
  Speaker 8: or basic how to change the switch, and the kinds
• 1:14:40
  Speaker 8: of things that that are part of a boy's growing up.
• 1:14:46
  Speaker 2: He never had.
• 1:14:49
  Speaker 8: And he's the conflict that he's having apparently at this point,
• 1:14:54
  Speaker 8: and I said, you know, I'm hearing over the secondhand.
• 1:14:59
  Speaker 8: He's had trouble defining himself. What does he want? He's
• 1:15:04
  Speaker 8: still trying to please mom and till trying to please others,
• 1:15:10
  Speaker 8: and he you know, the only way that you can
• 1:15:11
  Speaker 8: really please others is is to have that same sense
• 1:15:16
  Speaker 8: of self strength within you. We can't. Look, it doesn't
• 1:15:21
  Speaker 8: matter to me if you're a man or a woman,
• 1:15:24
  Speaker 8: but you can't. You can't define yourself by trying to
• 1:15:29
  Speaker 8: please other people. It just makes you angry, which was
• 1:15:35
  Speaker 8: one of the star warts of my business. A lot
• 1:15:37
  Speaker 8: of angry people they didn't know how to be who
• 1:15:42
  Speaker 8: they were. They had no idea who they were. And
• 1:15:45
  Speaker 8: why was that? It was because as they were growing up,
• 1:15:48
  Speaker 8: they lacked that that guidance that mentoring. And I probably
• 1:15:55
  Speaker 8: had and I think this is not unusual at all,
• 1:15:58
  Speaker 8: but I probably had as many female mentors as males,
• 1:16:07
  Speaker 8: but it was the ones that I remember were far
• 1:16:11
  Speaker 8: and few between, but they were impressive of female mentors,
• 1:16:15
  Speaker 8: and they made a difference in how I looked at it,
• 1:16:19
  Speaker 8: at myself and at life. And I think the same
• 1:16:24
  Speaker 8: thing is true for a lot of young women women
• 1:16:28
  Speaker 8: who grew up in the eighties and nineties.
• 1:16:30
  Speaker 11: Is that.
• 1:16:33
  Speaker 8: Ideal of role models.
• 1:16:36
  Speaker 2: It is an.
• 1:16:37
  Speaker 8: Important one for kids to have. They need to have
• 1:16:41
  Speaker 8: They need to have a direction. They can't just just be.
• 1:16:46
  Speaker 8: They just can't kind of fuddel along through their experiences
• 1:16:50
  Speaker 8: and not have that sense of guidance. I've read an
• 1:16:56
  Speaker 8: essay this week which I thought was kind of interesting
• 1:17:00
  Speaker 8: in that the guy the author was talking about the increase,
• 1:17:09
  Speaker 8: the substantial increase in church membership of guys in their
• 1:17:16
  Speaker 8: twenties and thirties, that these men grew up in the
• 1:17:23
  Speaker 8: academic time of don't believe in anything. Church is no good.
• 1:17:28
  Speaker 8: There is no God, all this kind of disbelief, and
• 1:17:32
  Speaker 8: that they had realized that they needed to return to
• 1:17:35
  Speaker 8: something substantial, something basic, something to give them guidance. They
• 1:17:42
  Speaker 8: didn't have mentors, they didn't have people who stood up
• 1:17:47
  Speaker 8: for themselves. If I look back at the at the
• 1:17:50
  Speaker 8: people that were mentors to me, they were they were
• 1:17:55
  Speaker 8: strong people, they knew where they were, They stood up
• 1:17:58
  Speaker 8: for what they believe. You know, I might disagree with you,
• 1:18:05
  Speaker 8: but I'm not going to change my mind just to
• 1:18:06
  Speaker 8: make you happy. I got my own beliefs. And if
• 1:18:10
  Speaker 8: I think as we're growing up, we see that that
• 1:18:14
  Speaker 8: retention of strength and that brightness about maintaining our own
• 1:18:20
  Speaker 8: sense of values, that's what mentors give us. I remember
• 1:18:28
  Speaker 8: a question my dad asked me once. I don't even
• 1:18:30
  Speaker 8: remember what I had done, but i'd done something. I
• 1:18:33
  Speaker 8: was at school, and I've gotten a fight or something
• 1:18:35
  Speaker 8: out of it. And he said to me, do you
• 1:18:40
  Speaker 8: think he did the right thing?
• 1:18:43
  Speaker 2: Oh?
• 1:18:43
  Speaker 8: Well, I never thought about doing the right thing. I
• 1:18:45
  Speaker 8: just did what I did. But he said, do you
• 1:18:47
  Speaker 8: think he did the right thing? And I said, well,
• 1:18:49
  Speaker 8: I don't know. He said, well, what did you do?
• 1:18:51
  Speaker 8: We talked about it, and he said does that sound
• 1:18:55
  Speaker 8: to you like he did the right thing? And I said, yeah,
• 1:19:00
  Speaker 8: I think so, and he said I think so too.
• 1:19:04
  Speaker 8: But he didn't tell me early on that he thought
• 1:19:07
  Speaker 8: it was the right thing. He let me go there
• 1:19:09
  Speaker 8: by myself. And I think that's what a mentor does,
• 1:19:14
  Speaker 8: is that they help us find that belief on ourselves
• 1:19:18
  Speaker 8: to ask ourselves the right questions. And they've become role
• 1:19:22
  Speaker 8: models for us. They're tremendously important to us as men
• 1:19:28
  Speaker 8: and women, as human beings. We need to have something
• 1:19:33
  Speaker 8: to follow and as we age, and I look back
• 1:19:40
  Speaker 8: to some of the people that I had in as patients,
• 1:19:43
  Speaker 8: I look back to people I had as students, and
• 1:19:49
  Speaker 8: I could tell at the time what we were talking
• 1:19:52
  Speaker 8: about that we had opened doors for them that wouldn't
• 1:19:55
  Speaker 8: have been opened otherwise. Now, they may not have gone
• 1:19:58
  Speaker 8: the direction that I thought was good, but that's not
• 1:20:01
  Speaker 8: the point. The point is that they had to think
• 1:20:04
  Speaker 8: it was okay, that it was the right thing to
• 1:20:07
  Speaker 8: have done for them. So I think the thing about
• 1:20:10
  Speaker 8: mentoring and recognizing in our lives those people who have
• 1:20:15
  Speaker 8: made and who continue to make continue to make a
• 1:20:20
  Speaker 8: difference in the way that we look at ourselves, and
• 1:20:22
  Speaker 8: that we mold our behavior around things that we admire
• 1:20:29
  Speaker 8: in others. And as I said early on, you know
• 1:20:33
  Speaker 8: that could be a negative. We can I certainly know
• 1:20:37
  Speaker 8: as a kid and encountered some real jerks, and I decided, Okay,
• 1:20:41
  Speaker 8: sometimes that might be kind of fun, but in the
• 1:20:43
  Speaker 8: long haul, it's not a good thing to do. And
• 1:20:46
  Speaker 8: so you kind of begin to make changes within yourself
• 1:20:50
  Speaker 8: to accommodate that choice. Anyway, this guy that kind of
• 1:20:58
  Speaker 8: brought all this on is really in a very difficult
• 1:21:02
  Speaker 8: place because he he still doesn't have any apparently doesn't
• 1:21:06
  Speaker 8: have any any male friends, doesn't have any any guys,
• 1:21:11
  Speaker 8: He hangs out with a cage linger, any any of
• 1:21:15
  Speaker 8: that sense of helping him to identify who he is
• 1:21:20
  Speaker 8: and what he is. It's a very difficult thing. And
• 1:21:24
  Speaker 8: I remember when I had my practice that so often
• 1:21:29
  Speaker 8: the the guys that I would say, the men that
• 1:21:32
  Speaker 8: would come in, the young men as well as as
• 1:21:36
  Speaker 8: men in their sixties who lack that sense of validity,
• 1:21:43
  Speaker 8: who lacked that sense of of self awareness and self assuredness.
• 1:21:49
  Speaker 8: And you know, you don't always have to agree with somebody,
• 1:21:55
  Speaker 8: but you certain you shouldn't cave in to their perspective
• 1:22:01
  Speaker 8: just because you want to make them happy that that
• 1:22:04
  Speaker 8: doesn't work. I think that as a culture we're experiencing
• 1:22:09
  Speaker 8: a lot of that. Oh and it's a difficult thing.
• 1:22:13
  Speaker 8: So anyway, mentors or mentors are an important part of
• 1:22:19
  Speaker 8: our lives, and as we age, I think we need
• 1:22:22
  Speaker 8: to be aware of sometimes being able to be a
• 1:22:26
  Speaker 8: guide to younger people or our peers that they don't
• 1:22:33
  Speaker 8: have to be younger people, but you know, people who
• 1:22:35
  Speaker 8: have a looking for a perspective that they don't have.
• 1:22:39
  Speaker 8: There you go.
• 1:22:42
  Speaker 2: As always good stuff kind of like who had the
• 1:22:46
  Speaker 2: most influence on your life would be one of your mentors?
• 1:22:50
  Speaker 2: Suzy absolutely absolutely well.
• 1:22:55
  Speaker 7: And then in a way that story about that, that
• 1:22:59
  Speaker 7: man of it bothers me. I mean there's all sorts
• 1:23:05
  Speaker 7: of reasons that would cause a mother to have to,
• 1:23:09
  Speaker 7: you know, raise a boy by herself.
• 1:23:12
  Speaker 8: Oh yeah, absolutely, and the same thing if a father
• 1:23:15
  Speaker 8: would have to raise a.
• 1:23:16
  Speaker 7: Daughter exactly exactly. But what you've got to do is
• 1:23:22
  Speaker 7: recognize you are not that child's everything. Yeah, and you
• 1:23:28
  Speaker 7: have to fill in the gaps. And even though my
• 1:23:34
  Speaker 7: kids were raised in a two parent home, there was
• 1:23:39
  Speaker 7: times at different ages I would say probably teens, you know,
• 1:23:46
  Speaker 7: that wonderful, magical age that but even both of us
• 1:23:54
  Speaker 7: couldn't fill that gap. So, you know, it never seems
• 1:24:00
  Speaker 7: to uh uh, it never surprised me that the right
• 1:24:06
  Speaker 7: person at the right time showed up in our lives
• 1:24:10
  Speaker 7: or in our kids' lives. And it just really the
• 1:24:15
  Speaker 7: story bothers me that the mother did not recognize that need.
• 1:24:22
  Speaker 7: You know, there's times when I've had to say to
• 1:24:25
  Speaker 7: my husband, you know, help me understand, and he'll say,
• 1:24:30
  Speaker 7: you'll never understand because you're not a male.
• 1:24:35
  Speaker 8: Yep, yep, that's that's absolutely right. And I and and
• 1:24:41
  Speaker 8: we're not you know, we're not equal, We're different. And
• 1:24:46
  Speaker 8: I think we have to acknowledge that difference and and
• 1:24:50
  Speaker 8: be and not only be okay with it, but but
• 1:24:52
  Speaker 8: really uh really making a vibrant part of our relationships
• 1:24:58
  Speaker 8: that uh, that what we bring, what we bring to
• 1:25:02
  Speaker 8: any relationship is in fact that difference. So you're absolutely right. Yeah,
• 1:25:07
  Speaker 8: that's astutely right. I felt felt the same way. I
• 1:25:10
  Speaker 8: feel really bad for this kid because he's he's in
• 1:25:14
  Speaker 8: a tough spot. But well, so it goes.
• 1:25:22
  Speaker 2: Yeah, it would be pretty difficult either way, whether it's
• 1:25:26
  Speaker 2: a mom raising a son yep, or a dad raising
• 1:25:30
  Speaker 2: a girl by itself. Yeah, yeah, very tough. I always
• 1:25:39
  Speaker 2: wonder how those kids do that have nannies and grow
• 1:25:42
  Speaker 2: up like that.
• 1:25:44
  Speaker 8: Where they don't you yeah, yeah, yeah, like the Prince
• 1:25:50
  Speaker 8: whatever his name is in England and those little kids
• 1:25:54
  Speaker 8: that have nanny's. I think their parents are pretty that.
• 1:25:56
  Speaker 8: I think that Philip It is pretty involved with their children.
• 1:26:02
  Speaker 8: But of course they still have nannies and what does
• 1:26:05
  Speaker 8: that do to that sense of balance for a kid?
• 1:26:10
  Speaker 2: Yeah, and there's a lot of things you don't learn.
• 1:26:13
  Speaker 2: I had one of the most wonderful friends and lady
• 1:26:16
  Speaker 2: that worked with me years ago. I mean, just a
• 1:26:20
  Speaker 2: wonderful person. But she grew up with nanny's and all
• 1:26:27
  Speaker 2: that kind of stuff, and so there was a lot
• 1:26:29
  Speaker 2: of things she didn't learn. And one day at the
• 1:26:32
  Speaker 2: office we were going to clean and her job was
• 1:26:36
  Speaker 2: to mop and I walked by and she's sticking them
• 1:26:40
  Speaker 2: up in the toilet for water.
• 1:26:43
  Speaker 9: Ooh.
• 1:26:44
  Speaker 2: And the poor thing had no clue, And I felt
• 1:26:47
  Speaker 2: so horrible having to tell her.
• 1:26:51
  Speaker 7: Okay, all right, I have to chime in right here
• 1:26:58
  Speaker 7: for crying out loud. We know what takes place in
• 1:27:02
  Speaker 7: a toilet.
• 1:27:05
  Speaker 2: Well, she didn't think about it. She had never mopped
• 1:27:09
  Speaker 2: the floor or did any of that stuff, and uh
• 1:27:13
  Speaker 2: that she just that was her thing. So and she
• 1:27:17
  Speaker 2: was like, I said, this was a wonderful, wonderful educated,
• 1:27:20
  Speaker 2: smart person. Uh and it just made me think, Wow,
• 1:27:26
  Speaker 2: you know, she didn't grow up like that.
• 1:27:29
  Speaker 7: So, yeah, someone else mopped the floor. Mop the floor?
• 1:27:34
  Speaker 7: Are you kidding.
• 1:27:39
  Speaker 8: Some one else? I mean, there's clean water in the
• 1:27:41
  Speaker 8: toilet every time right now.
• 1:27:45
  Speaker 12: Yeah, you know, I like to think that that I
• 1:27:52
  Speaker 12: cleaned my toilet meticulously, but I'm the.
• 1:27:58
  Speaker 7: First one to say that the only time it was
• 1:28:02
  Speaker 7: really really clean was when it came off the shelf
• 1:28:07
  Speaker 7: at home depots.
• 1:28:09
  Speaker 2: That's gonna say. And even then it had lots of dust.
• 1:28:15
  Speaker 7: Dust is one thing.
• 1:28:19
  Speaker 8: Yeah, very funny, I know, I know I must have
• 1:28:22
  Speaker 8: told The story was that years ago I knew a
• 1:28:28
  Speaker 8: woman who had a boy. Little boy was about four,
• 1:28:32
  Speaker 8: and they'd gone to home depot and she had to
• 1:28:35
  Speaker 8: get something in the plumbing department. Yeah, she took him
• 1:28:39
  Speaker 8: and all of a sudden he wasn't there, and she
• 1:28:42
  Speaker 8: turned around and there's people were kind of laughing because
• 1:28:45
  Speaker 8: he was over there. Ta wiz in one of the
• 1:28:47
  Speaker 8: display toilets was.
• 1:28:57
  Speaker 7: Wow, that boy had obviously had a male.
• 1:29:02
  Speaker 8: Mentor sometimes Yeah.
• 1:29:07
  Speaker 2: All right, guys, well this is doctor Grupa's natural health dours.
• 1:29:11
  Speaker 2: And with that weird thought we have now got stuck
• 1:29:14
  Speaker 2: in our brains. It is time to go to break.
• 1:29:18
  Speaker 2: We'll just wait maybe about a few seconds for the cuckoo.
• 1:29:23
  Speaker 2: Oh thanks Bill, I can't get rid of that image
• 1:29:26
  Speaker 2: now anyway, Susie Bill producer Steve behind the curtain and myself.
• 1:29:37
  Speaker 2: We'll be right back. So please listen to our sponsors.
• 1:29:41
  Speaker 2: It is the twenty second of April and we will
• 1:29:45
  Speaker 2: be right back.
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  Speaker 1: Worry about where your next meal will come from if
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  Speaker 2: You've heard us talk about Steve O'Brien, our producer behind
• 1:30:52
  Speaker 2: the Curtain. Not only does he do our show, but
• 1:30:55
  Speaker 2: he has his own show over on Republic Broadcast sign Network.
• 1:31:01
  Speaker 2: You can catch his show The Republic of Texas Radio
• 1:31:04
  Speaker 2: each Sunday from eight to ten am. He also has
• 1:31:08
  Speaker 2: his own company called Quality Computers, but don't let the
• 1:31:12
  Speaker 2: name fool you. If it's in communications. He does it all,
• 1:31:16
  Speaker 2: alarm system, satellite TV, and much more. You can reach
• 1:31:20
  Speaker 2: him through our show at doccrupa dot com, contact us,
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  Speaker 2: and at his business eight three zero nine to nine
• 1:31:30
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• 1:31:37
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• 1:31:43
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• 1:31:46
  Speaker 2: quality work, and lots of experience. You want a company
• 1:31:51
  Speaker 2: that if Ice decides to do a raid, your workers
• 1:31:55
  Speaker 2: will all still be on the job. Very few companies
• 1:31:59
  Speaker 2: can meet all your expectations. I suggest renovation and design.
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  Speaker 2: You'll want everyone to see your project, and you'll want
• 1:32:09
  Speaker 2: to tell all your friends and family about renovation and
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• 1:33:00
  Speaker 5: you are to try when your arms are too weary
• 1:33:10
  Speaker 5: to reach the unreachable storm. This is my quest to
• 1:33:21
  Speaker 5: follow that storm, no matter how hopeless, no matter how far,
• 1:33:31
  Speaker 5: To be willing to give when there's no more to give,
• 1:33:38
  Speaker 5: to be willing to die.
• 1:33:41
  Speaker 6: So that ho and justice may live.
• 1:33:47
  Speaker 2: And all right, we are back. That was Frank, Welcome
• 1:33:53
  Speaker 2: back to doctor Cooper's Natural health hours. It is twenty
• 1:33:58
  Speaker 2: second of April. That's a weird noise. Are you hearing that, Susie?
• 1:34:03
  Speaker 7: Sounds a wind?
• 1:34:07
  Speaker 2: Yeah, but.
• 1:34:09
  Speaker 7: Static?
• 1:34:10
  Speaker 6: Bill? Are you there?
• 1:34:12
  Speaker 2: I'm here, okay, because it sounded like it was coming
• 1:34:15
  Speaker 2: from yours. But I don't know. I'm sure our producers
• 1:34:19
  Speaker 2: on top of it. He'll fix us up anyway. This
• 1:34:23
  Speaker 2: is the time of the show, ladies and gentlemen, where
• 1:34:25
  Speaker 2: we try to help Susie because she usually gets a
• 1:34:29
  Speaker 2: little tongue tied with the tequila and tea, and so
• 1:34:33
  Speaker 2: we help her with the name of the company. And
• 1:34:36
  Speaker 2: I'm pretty sure the name of this company, this construction company,
• 1:34:41
  Speaker 2: is road hard and Dripping Wet Construction.
• 1:34:45
  Speaker 7: Susie Kelly Renovation into designed custom homes. We do remodel
• 1:34:54
  Speaker 7: and we do a new construction. You got dot creuper
• 1:34:59
  Speaker 7: dot com. Go to the about page and scroll down.
• 1:35:02
  Speaker 7: You'll see a link to our website or we can
• 1:35:06
  Speaker 7: be reached at eight three zero three seven seven two
• 1:35:10
  Speaker 7: three one.
• 1:35:11
  Speaker 2: All right, says he take it away. And I'm hearing
• 1:35:13
  Speaker 2: that noise in the background. I hope it doesn't mess
• 1:35:15
  Speaker 2: the up.
• 1:35:17
  Speaker 7: No, I'm fine, I hear it. It's not coming from me.
• 1:35:21
  Speaker 7: I'm sitting in my corner in a quiet place, so okay.
• 1:35:26
  Speaker 7: So in resence to colorful food, I can't I dusted
• 1:35:35
  Speaker 7: this little recipe off. And I think that this is
• 1:35:39
  Speaker 7: a grain that we have never ever talked about, perhaps maybe,
• 1:35:44
  Speaker 7: and that's black rice. I just love black rice. So
• 1:35:49
  Speaker 7: you know, in the theme black rice, you know, whatever
• 1:35:57
  Speaker 7: helps maintained cholesterol levels, it is any occidant that can
• 1:36:02
  Speaker 7: help improve eyesight. And reduce inflammation. Black lives aids and
• 1:36:09
  Speaker 7: maintaining normal blood sugar levels in the body, and it
• 1:36:16
  Speaker 7: also aids in reducing oxidative stress, thereby supporting healthy brain function.
• 1:36:25
  Speaker 7: So okay, so this this has a few steps, but
• 1:36:30
  Speaker 7: nothing is serious. Now, this recipe does make six servings.
• 1:36:36
  Speaker 7: You could cut it in half if you wanted. So
• 1:36:41
  Speaker 7: there's one pound of asparagus, washed and trimmed, half a
• 1:36:47
  Speaker 7: teaspoon of good sea salt, quarter of a teaspoon of
• 1:36:50
  Speaker 7: black pepper, and a quarter of a cup of olive
• 1:36:55
  Speaker 7: oil or avocado oil. And you're going to preheat your
• 1:36:59
  Speaker 7: oven to four hundred degrees, take a baking sheet and
• 1:37:05
  Speaker 7: then cover it with parchment paper and spread your asparagus
• 1:37:13
  Speaker 7: out and josel your oil and your salt and your pepper,
• 1:37:17
  Speaker 7: and then you're going to roast this asparagus. And of
• 1:37:21
  Speaker 7: course the time varies whether you have a thicker asparagus
• 1:37:24
  Speaker 7: stock or a thinner, so just keep an eye on it.
• 1:37:28
  Speaker 7: You want to cook it to death fifteen to twenty
• 1:37:31
  Speaker 7: minutes and then remove it from the oven and then
• 1:37:38
  Speaker 7: transfer to a cutting board. But while that's in the oven,
• 1:37:42
  Speaker 7: for the salad part, you need eight ounces of black rice.
• 1:37:53
  Speaker 7: She mentions a brand Scottie with an I seo tti.
• 1:38:01
  Speaker 7: I've used Lineberg and there's a few others. And if
• 1:38:06
  Speaker 7: you're you know, in an area where you've got some
• 1:38:08
  Speaker 7: Asian markets, you know you can find it easily there.
• 1:38:12
  Speaker 7: But I've also gotten mine at natural grocers. So a
• 1:38:17
  Speaker 7: ounces of black rice, and she mentions using the five
• 1:38:23
  Speaker 7: minute rice, but just cook it according to you know,
• 1:38:28
  Speaker 7: your package instructions too large to make those dice, you
• 1:38:33
  Speaker 7: can peel them if you want. I like to do that.
• 1:38:36
  Speaker 7: And then a third of a cup of Parmersan cheese.
• 1:38:40
  Speaker 7: And I don't know, a few weeks ago, I went
• 1:38:42
  Speaker 7: on a rant about Parmersan cheese. Uh, the stuff that's
• 1:38:46
  Speaker 7: prepackaged at the grocery store, every single one, it did
• 1:38:51
  Speaker 7: not matter what brand it was. And there's probably a
• 1:38:54
  Speaker 7: video of me out there going viral somewhere, reading all
• 1:38:59
  Speaker 7: these labels and moaning and groaning about the cellulose they
• 1:39:05
  Speaker 7: add wood fiber just so it doesn't stick together. So
• 1:39:11
  Speaker 7: we switched to just the little triangles grape your own
• 1:39:16
  Speaker 7: and there's no additional ingredients, and so all that's simple enough.
• 1:39:21
  Speaker 7: Toss all that in the bowl, and for the dressing,
• 1:39:26
  Speaker 7: it's a quarter of a cup of olive oil, or
• 1:39:28
  Speaker 7: you could use all the cut oil, the juice for
• 1:39:30
  Speaker 7: one large lemon, half a teaspoon a good salt, eighth
• 1:39:36
  Speaker 7: of a teaspoon of black pepper, which I don't do
• 1:39:38
  Speaker 7: an eighth of a teaspoon of black pepper for anything,
• 1:39:43
  Speaker 7: use more if you won't. Half a teaspoon of dry
• 1:39:46
  Speaker 7: or revenue, and a half a teaspoon of garlic powder.
• 1:39:53
  Speaker 7: I probably wouldn't use garlic powder. Since I have these
• 1:39:57
  Speaker 7: cool little garlic clove asher's thanks to Doc, I would
• 1:40:02
  Speaker 7: probably put one in there, give a good dice, maybe
• 1:40:07
  Speaker 7: even on the cutting board if after you dice it,
• 1:40:12
  Speaker 7: if you'll turn your knife on its side, and you
• 1:40:16
  Speaker 7: could make this simpler and easier if you went ahead
• 1:40:21
  Speaker 7: and sprinkled that half of a teaspoon of salt right
• 1:40:25
  Speaker 7: onto that cut up garlic cloth. But then take the
• 1:40:29
  Speaker 7: side of your knife and just pull it across that
• 1:40:36
  Speaker 7: clove until you've got it mashed up and it releases,
• 1:40:40
  Speaker 7: you know, the oils and the fragrance, and then put
• 1:40:43
  Speaker 7: that into your dressing. So everything's just simple putting it
• 1:40:48
  Speaker 7: together in your bowl where you've already got your tomato
• 1:40:53
  Speaker 7: and your grated parmesan. Go ahead and put in your
• 1:41:00
  Speaker 7: cooked rice, put in your asparagus, which you will cut
• 1:41:06
  Speaker 7: to about one inch pieces, and then then add your dressing.
• 1:41:14
  Speaker 7: And this would be preference, I guess if you wanted
• 1:41:18
  Speaker 7: to serve brought away or if you wanted to let
• 1:41:20
  Speaker 7: it sit in the fridge for say an hour. But
• 1:41:23
  Speaker 7: that's that's all. And uh, I just tried to find
• 1:41:27
  Speaker 7: a recipe that might go along with the color of food,
• 1:41:33
  Speaker 7: and then black ross came to mind that we haven't tried,
• 1:41:36
  Speaker 7: that we haven't talked about, and it's worth a try.
• 1:41:40
  Speaker 7: I like it. This recipe is going to be at
• 1:41:45
  Speaker 7: the rumble page Doctor Krupa's Natural Health Hours, It'll be
• 1:41:52
  Speaker 7: in the comments, and at least until the end of
• 1:41:55
  Speaker 7: the show, it will be in the chat.
• 1:41:59
  Speaker 2: So I never heard of black rice.
• 1:42:03
  Speaker 7: I love it?
• 1:42:06
  Speaker 2: So where do you? Where do you get it?
• 1:42:11
  Speaker 7: I actually get into nancial grocers. I don't recall that
• 1:42:15
  Speaker 7: I've ever seen it at h g B where you live.
• 1:42:19
  Speaker 7: There should be a lot of Oriental markets, but then
• 1:42:25
  Speaker 7: again there's always Amazon.
• 1:42:28
  Speaker 2: Is it truly black if you saw it?
• 1:42:31
  Speaker 7: Yes? Interesting and it's a fairly long grain.
• 1:42:36
  Speaker 2: Okay, And here I thought I knew just about everything.
• 1:42:43
  Speaker 2: I know. You're not laughing, Bill.
• 1:42:47
  Speaker 8: No, I'm just laughing because you're one of the most
• 1:42:50
  Speaker 8: humble men I've ever met.
• 1:42:54
  Speaker 7: Well, and you know, I do like to to one
• 1:43:00
  Speaker 7: every now and then I thought, I wonder if docs
• 1:43:04
  Speaker 7: ever had or heard of black rice. So I'm gonna
• 1:43:08
  Speaker 7: throw him a curveball.
• 1:43:10
  Speaker 2: You did, because I never even heard of it. I
• 1:43:12
  Speaker 2: don't think I've ever seen it, but it sounds interesting
• 1:43:18
  Speaker 2: and the recipe sounds kid. What's the best way to
• 1:43:21
  Speaker 2: cook rice? Do you do fry years? Most of the
• 1:43:24
  Speaker 2: time in a pan?
• 1:43:27
  Speaker 7: Not necessarily?
• 1:43:29
  Speaker 12: Uh?
• 1:43:30
  Speaker 7: I fixed some brown rice a couple of days ago,
• 1:43:35
  Speaker 7: and you know I tried. Uh. I use a completely
• 1:43:38
  Speaker 7: different technique now because you know, I think it just
• 1:43:42
  Speaker 7: depends on the rice brand, which I'm usually always getting
• 1:43:46
  Speaker 7: an organic brown rice, but I've had it where it
• 1:43:50
  Speaker 7: takes like an hour to cook. And so I read
• 1:43:54
  Speaker 7: this lady's blog and I was shocked. And you know,
• 1:43:58
  Speaker 7: she would put you know what ever she wanted, whether
• 1:44:03
  Speaker 7: it was one cup of rice or two cups of rice,
• 1:44:06
  Speaker 7: and she put it in a fairly good sized saucepan.
• 1:44:10
  Speaker 7: And because the normal ratio is usually one to two
• 1:44:19
  Speaker 7: one one cup of rice to two cups of water.
• 1:44:23
  Speaker 7: But in this case, you put your one cup or
• 1:44:25
  Speaker 7: your two cups and then you just put the water in.
• 1:44:30
  Speaker 7: There's no measuring, and you're cooking it like you do pasta,
• 1:44:35
  Speaker 7: and it comes out perfection every single time. Now, if
• 1:44:39
  Speaker 7: I'm going to do like a fried rice dish, fried
• 1:44:44
  Speaker 7: rice is not good with fresh rice. You have to
• 1:44:49
  Speaker 7: at least cook it the day before and put it
• 1:44:53
  Speaker 7: in the fridge. It does something to the starches. Don't
• 1:44:57
  Speaker 7: ask me. I just I'm not a scientist. But if
• 1:45:03
  Speaker 7: you were to, the difference would be a nice, fluffy,
• 1:45:07
  Speaker 7: traditional fried rice you would get at an oriental restaurant.
• 1:45:12
  Speaker 7: Versus if you cooked your rice and did immediately, within
• 1:45:18
  Speaker 7: you know, thirty minutes or an hour tried to make
• 1:45:22
  Speaker 7: fried rice, it would be a ball of gum. I
• 1:45:29
  Speaker 7: don't know why it's different. But what I like to
• 1:45:33
  Speaker 7: do is I like to cook up a bunch of
• 1:45:35
  Speaker 7: rice and I put them in I break them up
• 1:45:41
  Speaker 7: into servings. Not servings. I mean for us, there's you know,
• 1:45:45
  Speaker 7: there's two of us, so enough for a meal, and
• 1:45:51
  Speaker 7: so like a couple of nights ago. I did that,
• 1:45:55
  Speaker 7: and then I grabbed some organic chopped fresh spinach and
• 1:46:03
  Speaker 7: that doesn't take long to cook it. My rice was
• 1:46:05
  Speaker 7: still very, very hot, and I put some butter, salt
• 1:46:09
  Speaker 7: and pepper and I don't know, maybe a cup of
• 1:46:14
  Speaker 7: that frozen spinach, put the lid on. It went back,
• 1:46:18
  Speaker 7: you know, in five minutes or so, sturdy it up,
• 1:46:20
  Speaker 7: and you know, I just I pulled it out of
• 1:46:24
  Speaker 7: thin air. Spinach rice? Why not? I oft I often
• 1:46:32
  Speaker 7: cook like that.
• 1:46:34
  Speaker 2: Well, I haven't cooked much rice in my life, so
• 1:46:36
  Speaker 2: I but I do remember that for fried rice, you
• 1:46:41
  Speaker 2: need to have cooked the rice the day before and
• 1:46:44
  Speaker 2: then mix it with all the stuff you're putting in there.
• 1:46:48
  Speaker 7: Yeah, yeah, you just you have no choice. You have to.
• 1:46:51
  Speaker 7: So like, you know, if I'm doing fried rice, a
• 1:46:55
  Speaker 7: traditional one. I found a recipe, know, a couple of
• 1:47:00
  Speaker 7: years ago for bacon fried rice, and it's a family favorite.
• 1:47:04
  Speaker 7: But a traditional one. You would grate some carrots, you know,
• 1:47:09
  Speaker 7: chop up some some garlic, and you know, chop up
• 1:47:13
  Speaker 7: some green onions for in the end. But you cook
• 1:47:16
  Speaker 7: your veggies, well, no, you really don't. You put your
• 1:47:19
  Speaker 7: rice in first. You're day old at least day old rice,
• 1:47:26
  Speaker 7: you know. And then I'll always always put no teeny
• 1:47:31
  Speaker 7: tiny bit of sesame seed oil. You never want to
• 1:47:36
  Speaker 7: overdo that. For a full walk of fried rice, I
• 1:47:41
  Speaker 7: would do no more than a quarter of a teaspoon.
• 1:47:45
  Speaker 7: And then from there you're soy, you know, whatever you
• 1:47:50
  Speaker 7: want to whatever seasonings, then put your rice in, and
• 1:47:54
  Speaker 7: then I always make a hole in the center and
• 1:47:58
  Speaker 7: that's where I pour my beating up eggs.
• 1:48:02
  Speaker 8: You know.
• 1:48:02
  Speaker 7: That's pretty much the last well I say. Last. Then
• 1:48:05
  Speaker 7: I throw the spring onions in about the same time
• 1:48:10
  Speaker 7: because they don't need to overcook. But I'd like some
• 1:48:14
  Speaker 7: fried rice.
• 1:48:16
  Speaker 2: So you you do the system. Eat seed oil on
• 1:48:20
  Speaker 2: that rice that's today old. That's when you use it.
• 1:48:25
  Speaker 7: Yeah, but not very much of it. It's a tiny
• 1:48:28
  Speaker 7: bit goes a long way. A high heat oil is
• 1:48:35
  Speaker 7: good for fried rice. Some people like coconut oil. I
• 1:48:40
  Speaker 7: don't like the flavor that is imparts for a traditional
• 1:48:44
  Speaker 7: fried rice. You know, maybe for a curry fried rice,
• 1:48:49
  Speaker 7: it you know, might go hand in hand. But avocada oil,
• 1:48:56
  Speaker 7: I don't know what's typically used, you know in the
• 1:49:00
  Speaker 7: Oriental you know, restaurants or whatever. But oil without a
• 1:49:06
  Speaker 7: whole lot of flavor to it. Yeah, I don't know
• 1:49:12
  Speaker 7: if I could be a you know, a Mexican Mama
• 1:49:16
  Speaker 7: sida or Oriental. I just love I love both cuisines.
• 1:49:25
  Speaker 2: Yeah, me too, Me too, which is funny.
• 1:49:33
  Speaker 7: Let let me just throw this in there. When my
• 1:49:37
  Speaker 7: when we were growing up, I know you've seen these
• 1:49:41
  Speaker 7: cans canned oriental food. H LaTroy was that what it
• 1:49:48
  Speaker 7: was called, was one of them, okay, And so there
• 1:49:51
  Speaker 7: was one that and we wouldn't need it as kids,
• 1:49:55
  Speaker 7: we wouldn't have anything to do with it. So my
• 1:49:58
  Speaker 7: mother would make whatever we wanted, and occasionally she would
• 1:50:03
  Speaker 7: have her can of latoy and I think the top
• 1:50:06
  Speaker 7: can had those little crunchy little noodle things. And so
• 1:50:13
  Speaker 7: when I tasted that, I said, no, I was married. Actually,
• 1:50:19
  Speaker 7: my husband and my daughter would go eat Chinese food,
• 1:50:23
  Speaker 7: like if it was summertime and she was hanging with
• 1:50:27
  Speaker 7: him at work, they would go eat it, come home
• 1:50:32
  Speaker 7: and tell me, oh, this was yummy, yummy, yummy. Well,
• 1:50:35
  Speaker 7: you know, finally, one time we went with our best
• 1:50:39
  Speaker 7: friends to eat at some Oriental restaurant and I just
• 1:50:44
  Speaker 7: looked at my husband like, why didn't I know? I
• 1:50:51
  Speaker 7: thought Chinese food came from a little toy can.
• 1:50:54
  Speaker 2: Oh funny around here, they've got many of these places
• 1:51:01
  Speaker 2: where you go to a buffet. I guess it's called
• 1:51:05
  Speaker 2: and you got everything, you could try everything in the world.
• 1:51:15
  Speaker 2: Do you have any.
• 1:51:18
  Speaker 7: Go ahead?
• 1:51:19
  Speaker 2: I said, is there any Chinese restaurants anywhere in your
• 1:51:21
  Speaker 2: area at all?
• 1:51:24
  Speaker 7: Now there's a couple of them in Kerrville. There's one
• 1:51:27
  Speaker 7: called Saki, and I absolutely love that place. But going
• 1:51:32
  Speaker 7: from thinking all Chinese people came from a choy can
• 1:51:36
  Speaker 7: to making my own fried rice and egg rolls. Now,
• 1:51:41
  Speaker 7: I haven't done any dumpling dumplings, but I can do
• 1:51:46
  Speaker 7: a killer eggro sounds good.
• 1:51:49
  Speaker 2: I love all that stuff. Build anything on her recipe
• 1:51:53
  Speaker 2: or Chinese?
• 1:51:57
  Speaker 8: So what do you talk about? And King, I haven't
• 1:52:01
  Speaker 8: thought about that stuff for decades, but yeah, that's what
• 1:52:06
  Speaker 8: we grew up thinking a lot of food. I remember
• 1:52:09
  Speaker 8: having canned Tomali's. We thought that was pretty amazing stuff,
• 1:52:15
  Speaker 8: and it was amazing, but it had nothing to do
• 1:52:17
  Speaker 8: with Tomali's. And I didn't find that out until I
• 1:52:21
  Speaker 8: went to an honestly Mexican restaurant, and Somalis were great,
• 1:52:27
  Speaker 8: but they were nothing like what came out of that can.
• 1:52:29
  Speaker 8: But for a long time as a kid, that's what
• 1:52:32
  Speaker 8: I thought Mexican food was just like you're and Chinese
• 1:52:35
  Speaker 8: food too.
• 1:52:36
  Speaker 7: Yeah, it's hilarious. My mother used to make something some
• 1:52:41
  Speaker 7: sort of a soup and it would have like either
• 1:52:46
  Speaker 7: black beans or pinto beans, and maybe even a can
• 1:52:50
  Speaker 7: of corn. And she would open up one of those
• 1:52:54
  Speaker 7: cans of the can tomalies and like I hadn't thought Bill,
• 1:53:00
  Speaker 7: Bill said, I've not thought of canned to Molly's and eons.
• 1:53:04
  Speaker 7: But she would take those about cut them in thirds
• 1:53:08
  Speaker 7: and as that soup got finished at the end, she
• 1:53:11
  Speaker 7: would put those cut up so called to Molly's in it.
• 1:53:17
  Speaker 2: Funny, I don't remember.
• 1:53:20
  Speaker 8: You know one of the things I was wondering about too.
• 1:53:23
  Speaker 8: You talked about the wood fiber and in all those
• 1:53:26
  Speaker 8: package cheese. I wonder what you know? I can't you
• 1:53:29
  Speaker 8: know oak? Oak might be okay.
• 1:53:35
  Speaker 7: Flavored? I mean, what do they think we are? Beaver's?
• 1:53:43
  Speaker 2: Yeah, I guess you know what I think is funny.
• 1:53:48
  Speaker 2: I see a lot of these restaurants when I watched
• 1:53:50
  Speaker 2: Food Networks and stuff talk about using cotton oil, and
• 1:53:57
  Speaker 2: I keep thinking to myself, why don't they realize you
• 1:54:02
  Speaker 2: don't eat cotton why would you eat the oil?
• 1:54:07
  Speaker 7: Right?
• 1:54:08
  Speaker 2: But they're still doing it. There was something Food Network
• 1:54:14
  Speaker 2: or one hundred and one Best Places to chow Down
• 1:54:17
  Speaker 2: or something, and the owner was bragging that he used
• 1:54:21
  Speaker 2: cotton oil. He said, well, I'm not eating there right,
• 1:54:28
  Speaker 2: might as well use canola oil while you're at it.
• 1:54:32
  Speaker 2: You a double whemming.
• 1:54:33
  Speaker 7: And the other thing that I really love is seaweed salad.
• 1:54:38
  Speaker 7: No one in my family likes it. I used to
• 1:54:40
  Speaker 7: be able to get it an HB over in their
• 1:54:44
  Speaker 7: area where they've got you know, prepackaged meals, and but yeah,
• 1:54:50
  Speaker 7: odd loss of seaweed salad.
• 1:54:52
  Speaker 2: Well, I don't know about that, but I know I
• 1:54:55
  Speaker 2: used to have wilted lettuce salad and it was spinning.
• 1:55:01
  Speaker 2: And you will take the bacon grease and bacon and
• 1:55:04
  Speaker 2: onions and you drizzle that bacon grease over.
• 1:55:08
  Speaker 8: Your You have to be clear that the grease was hot.
• 1:55:14
  Speaker 7: Yes, yeah, it would be very hot.
• 1:55:16
  Speaker 2: And it was very good. I think my grandmother.
• 1:55:19
  Speaker 8: Made really good. That's an old country thing, yeah, absolutely, yep. Yeah.
• 1:55:26
  Speaker 2: My grandparents on my mom's side are the ones that
• 1:55:30
  Speaker 2: taught us to drink coffee when we were very young.
• 1:55:34
  Speaker 7: Same here, I would have My grandmother always had her
• 1:55:38
  Speaker 7: coffee in her china and her little coffee cups with
• 1:55:43
  Speaker 7: a spoon and with a saucer, and she would fill
• 1:55:47
  Speaker 7: up mine with about three quarters of milk and about
• 1:55:50
  Speaker 7: one quarter coffee. And yeah, it was my grandmother, let
• 1:55:54
  Speaker 7: me have coffee. But had either one of y'all ever
• 1:55:57
  Speaker 7: had red eye gravy?
• 1:56:00
  Speaker 2: Oh yeah, Oh, I don't know, but I saw that
• 1:56:04
  Speaker 2: and something the other day.
• 1:56:06
  Speaker 7: I don't know, but this is a complete show now
• 1:56:09
  Speaker 7: that we've brought up red red eye.
• 1:56:18
  Speaker 2: I saw something about that. They call it red eye
• 1:56:20
  Speaker 2: because of what it was, something about it's the deal.
• 1:56:26
  Speaker 8: The deal was that when we had it, we always
• 1:56:31
  Speaker 8: had a slam of ham about a half inch thick
• 1:56:34
  Speaker 8: or three eighths of an inch thing that we fried,
• 1:56:37
  Speaker 8: and once that that was cooked, would poured water in
• 1:56:42
  Speaker 8: the skillet. And it's the grease made red eyes. Just
• 1:56:47
  Speaker 8: the grease float as it all began to become gravy.
• 1:56:51
  Speaker 8: The grease made little red bubbles and they called red eyes.
• 1:56:56
  Speaker 8: And we had it on potatoes and bread and biscuits
• 1:56:59
  Speaker 8: or whatever. Great.
• 1:57:01
  Speaker 7: Yeah, and uh, my grandmother always yeah, coffee, strong coffee
• 1:57:07
  Speaker 7: in it. And it deglays that iron skillet where she
• 1:57:11
  Speaker 7: cooked a hamsteak.
• 1:57:14
  Speaker 2: Yep, what are you doing when glazing is that you
• 1:57:18
  Speaker 2: use an alcohol to get rid of the oily stuff
• 1:57:22
  Speaker 2: or what.
• 1:57:23
  Speaker 7: No, you can deglaze with water in this case, you
• 1:57:28
  Speaker 7: can deglaze with coffee. You can deglaze with broth. Like
• 1:57:33
  Speaker 7: let's say you pan fry some chicken breast, you know,
• 1:57:37
  Speaker 7: and get it on real uh crispy, dark and gold,
• 1:57:42
  Speaker 7: and take the chicken out, and then you could pour
• 1:57:45
  Speaker 7: in uh, chicken broth. And I do that with a
• 1:57:51
  Speaker 7: I mean, you can do it with any specula, but
• 1:57:53
  Speaker 7: I always do it with a wooden specula. And then
• 1:57:57
  Speaker 7: if you want it a little thicker, you know, maybe
• 1:58:00
  Speaker 7: a quarter of a cup of water with some non
• 1:58:05
  Speaker 7: GMO cornstarch, cold water corn corn starch, pour it in
• 1:58:11
  Speaker 7: salt and pepper, and then then you've got a very
• 1:58:14
  Speaker 7: very simple, down to earth gravy for that chicken you've
• 1:58:19
  Speaker 7: just cooked. And you know, waste not, want not kind
• 1:58:22
  Speaker 7: of a mentality.
• 1:58:24
  Speaker 2: Yep. So the the glazing purpose is.
• 1:58:28
  Speaker 7: What the flavor, I mean, especially if you use an
• 1:58:33
  Speaker 7: iron skillet, and and so uh, you know, the good
• 1:58:37
  Speaker 7: the goodness of the chicken or the steak or whatever.
• 1:58:41
  Speaker 7: A piece of meat like ham is is stuck to
• 1:58:45
  Speaker 7: the pan. Not burnt on, but it's stuck to the pan.
• 1:58:48
  Speaker 7: And so the broth or the coffee with the Red
• 1:58:51
  Speaker 7: Eye gravy, or even just plain of ordinary water, you
• 1:58:58
  Speaker 7: got the benefits of the the yummy. Yeah, the yummy
• 1:59:01
  Speaker 7: goodness is stuck to the pan.
• 1:59:03
  Speaker 2: Sounds good? All right, guys, Well we're at that time.
• 1:59:06
  Speaker 2: Any last thing, Billy, Susie.
• 1:59:11
  Speaker 7: No, I'm plenty hungry now.
• 1:59:13
  Speaker 2: Yeah, me too, Yeah, exactly, I'm thinking you guys right,
• 1:59:17
  Speaker 2: chicken and wilted spinach. Oh, I love it. All right, Well,
• 1:59:22
  Speaker 2: ladies and gentlemen, thank you so much for being here.
• 1:59:25
  Speaker 2: And I think our crew we have got a great group,
• 1:59:29
  Speaker 2: and we hope we put a smile on your face
• 1:59:32
  Speaker 2: and give you some food for thoughts, some great recipes,
• 1:59:37
  Speaker 2: some good things to think from our head doctor Bill.
• 1:59:42
  Speaker 2: What's that say?
• 1:59:45
  Speaker 8: It's something in my throat and it's probably one of
• 1:59:48
  Speaker 8: my most profound contributions.
• 1:59:52
  Speaker 2: Yeah. If you do want to donate anything to Susie
• 1:59:55
  Speaker 2: Bill or producer Steve, send it in care of Doc
• 1:59:58
  Speaker 2: Krupa in a larg Scotch bottle. That's twelve years, and
• 2:00:04
  Speaker 2: I'll make sure that no, I won't. I might tell
• 2:00:08
  Speaker 2: them about it, all right, guys.
• 2:00:11
  Speaker 8: Well, thank you, thank you so.
• 2:00:13
  Speaker 2: Much, thank all of you out there listening. We're so grateful,
• 2:00:18
  Speaker 2: and we hope that you know you go away with
• 2:00:22
  Speaker 2: a smile, and then we've done our job. So may
• 2:00:25
  Speaker 2: God bless you all with health and happiness, keep your
• 2:00:29
  Speaker 2: lives peaceful, free and safe. And it is that time
• 2:00:34
  Speaker 2: for good Scotch, good cigars at good night, good night.
• 2:00:40
  Speaker 7: Though, good night everyone, God bless.
• 2:00:44
  Speaker 4: Seems the love I've known has always been the most
• 2:00:48
  Speaker 4: destructive kind. Guess that's why now I feel so old
• 2:00:55
  Speaker 4: before my time. Yes to day, when I was young,
• 2:01:04
  Speaker 4: the taste of life was sweet as rain upon my tongue.
• 2:01:09
  Speaker 6: I teased at length.
• 2:01:11
  Speaker 4: As if it were a foolish game, the way the
• 2:01:16
  Speaker 4: evening breeze may tease a candle flame. A thousand dreams
• 2:01:21
  Speaker 4: I dreamed, the splendid things I planned. I always built
• 2:01:27
  Speaker 4: to last on weekend ship