Latest / Beyond Labels Premium / Community Hour LIVE Replay (May 12th, 2025)

Transcript

Community Hour LIVE Replay (May 12th, 2025) · Beyond Labels Premium

• 0:00
  SPEAKER_02: I wanted to jump into a couple of questions, then I'm going to hand it over to you guys.
• 0:03
  SPEAKER_02: But some but people have been messaging in questions to us.
• 0:07
  SPEAKER_02: And since we don't do a lot of QA episodes anymore, I wanted to start integrating some of those questions to the in the live QA because not everybody can attend the live QA.
• 0:17
  SPEAKER_02: So what they've been doing is just sending me questions to answer for Joel and I to answer during the QA.
• 0:23
  SPEAKER_02: Okay.
• 0:23
  SPEAKER_02: And what I want to do is just bring a couple questions, just kick it off about bird flu, because we're still having quite a few people message into us that their backyard flocks are being affected by bird flu.
• 0:36
  SPEAKER_02: Um and they're trying to get help and they're trying to also provide solutions.
• 0:41
  SPEAKER_02: Um, so let me go ahead and do the first one.
• 0:48
  SPEAKER_02: Um okay, so Joel, this is going to be one for you.
• 0:51
  SPEAKER_02: This is from Maureen McMichael, and she says, Um, I would love for you to take on what to do when officials show up to quote unquote test your backyard chickens.
• 1:03
  SPEAKER_02: My understanding is without a warrant, they cannot trespass, but I would love to hear any experience that you have.
• 1:12
  SPEAKER_07: Uh yes, that is that is absolutely correct.
• 1:14
  SPEAKER_07: They cannot test without a warrant.
• 1:17
  SPEAKER_07: However, they will argue with you and tell you that they don't need one.
• 1:21
  SPEAKER_07: Because the official position of the USDA is that your chickens are not yours, they are part of the national flock.
• 1:29
  SPEAKER_07: That is the actual words that they use.
• 1:32
  SPEAKER_07: Your cow is not yours, it's part of the national herd.
• 1:36
  SPEAKER_07: Uh and so this is the this is the current thinking.
• 1:39
  SPEAKER_07: So the thing to do is do what I did.
• 1:42
  SPEAKER_07: I went down to our sheriff and got an audience with our sheriff and got him to commit to me that if an agent showed up here without a warrant, that he would I could call him, he gave me about five phone numbers, and he will immediately dispatch a deputy here to run to run the a the federal agent off.
• 2:02
  SPEAKER_07: Um, a lot of people don't realize how much power the sheriff has.
• 2:06
  SPEAKER_07: The sheriff actually has uh ultimate power in the U.S.
• 2:10
  SPEAKER_07: And being and being elected, uh they they're actually they actually have more power locally than the U.S.
• 2:18
  SPEAKER_07: military.
• 2:19
  SPEAKER_07: Now they might not have as much firepower, but they actually have more constitutional power.
• 2:26
  SPEAKER_07: And so uh so anyway, uh you are thinking correctly, Maureen.
• 2:32
  SPEAKER_07: Uh they do need a warrant, but they will often come, they've come here uh without a warrant, and I run them off and they don't come back.
• 2:40
  SPEAKER_07: And so uh and I didn't even need a deputy.
• 2:43
  SPEAKER_07: I just told them you can't you can't get out of your car without a warrant, and they turned around and left.
• 2:48
  SPEAKER_07: Uh so so um be encouraged.
• 2:53
  SPEAKER_02: That's great.
• 2:54
  SPEAKER_02: Okay, and then we had a couple listeners email in um uh solutions or I guess resources for if anybody's having issues with bird flu or they want to do preventative.
• 3:05
  SPEAKER_02: Um, two people actually messaged in with um homeopathic um resources.
• 3:11
  SPEAKER_02: So the first one was from Claire McGregor uh from Australia, which is really exciting to see.
• 3:17
  SPEAKER_02: Um she's studying to become a homeopathic practitioner.
• 3:21
  SPEAKER_02: And if anybody's interested in learning more about how to use homeopathy for your homestead, she's recommended you look into Dr.
• 3:30
  SPEAKER_02: Isaac Golden.
• 3:32
  SPEAKER_02: And I will post his website.
• 3:35
  SPEAKER_02: Again, I don't know anything about um Dr.
• 3:38
  SPEAKER_02: Isaac, but this comes from another listener who said that this person's great.
• 3:43
  SPEAKER_02: And so if you want to look into it, that's one option.
• 3:47
  SPEAKER_02: Um, and then there's another um listener, Stephanie Stoner, who uh said that there's the well, the the Welly Institute in the UK.
• 3:58
  SPEAKER_02: They've actually been trying to offer a seven-week livestock um homeopathy course here in the US, but they haven't been able to find 10 people to be able to um host the class.
• 4:09
  SPEAKER_02: So if you're interested in that, um in this chat box, I'll also post the website for that organization and you can reach out to them directly um and you know tell them that you're interested.
• 4:22
  SPEAKER_02: Okay.
• 4:23
  SPEAKER_02: Okay, great.
• 4:24
  SPEAKER_02: So let's go over here to um Jess, Jess Boyd.
• 4:28
  SPEAKER_02: Please go ahead.
• 4:31
  SPEAKER_01: Awesome.
• 4:31
  SPEAKER_01: Thank you so much for doing this.
• 4:33
  SPEAKER_01: This is my first time joining, but this is amazing.
• 4:36
  SPEAKER_01: Um, I'm like making my way through all of Joel's books right now.
• 4:39
  SPEAKER_01: I'm like three of them, and I'm just so excited that I get to be here.
• 4:43
  SPEAKER_01: But um yeah, I had a question about um having a dairy cow and rotational grazing.
• 4:49
  SPEAKER_01: Um, so right now we live in southeast Kansas, my husband and my three boys and I, and we're on about 30 acres.
• 4:55
  SPEAKER_01: Um, and we have um meat cows currently and we rotational graze them.
• 4:59
  SPEAKER_01: Um we also have chickens and sheep um that we move.
• 5:03
  SPEAKER_01: Um, and we're really interested in getting a dairy cow.
• 5:06
  SPEAKER_01: Um, but I guess I don't quite understand like the logistics of how to make it work where like do I with rotational grazing?
• 5:15
  SPEAKER_01: Um, because in my mind I'm thinking it would be easier to have the cow like come to a barn where I can have a milking station where I can have everything clean.
• 5:22
  SPEAKER_01: But then it seems like it would be a lot of work to like get her back to where she needs to be with the other meat cows in whatever pasture that they're in.
• 5:31
  SPEAKER_01: Um or do we need to have like some sort of mobile structure, you know, that's out and then we move that to each pasture?
• 5:37
  SPEAKER_01: And so I was just wondering if you could talk about that a little bit.
• 5:40
  SPEAKER_07: Well, you know, uh, thank you, Jess.
• 5:42
  SPEAKER_07: You know me, my middle name is mobile.
• 5:44
  SPEAKER_07: And uh and so um, I mean the the question, the question is do we make this easy on a cow or um it it well I shouldn't say easy on a cow or easy on us because actually if we make it easy on a cow, it's inherently easier on us.
• 6:02
  SPEAKER_07: And so back when we used we used to milk a couple Guernsey cows, we don't now we have a herd share and and you know life goes on.
• 6:10
  SPEAKER_07: But uh so we still drink raw milk.
• 6:12
  SPEAKER_07: But back we used to milk uh two Guernsey cows all the time, and we kept them with the beef cow b beef herd, and um, and we had a portable um a portable shelter thing that we kept in the field out there, and um, you know, with a little uh peanut can, you know, about a pint of sweet feed, a cow will follow you off a cliff.
• 6:35
  SPEAKER_07: And so we'd go out and um and and those cows would come, you know, right to us.
• 6:41
  SPEAKER_07: We'd put the little sweet feed in the bucket and um we'd milk right there in the field.
• 6:46
  SPEAKER_07: And of course, you know, sometimes we had to had to keep a little bit of a of a little bamboo stick with us.
• 6:52
  SPEAKER_07: So if a calf or a cow came up to try to uh steal the the dairy cow's sweet feed, you know, we could smack them away.
• 6:59
  SPEAKER_07: But uh anyway, that that that those cows, those cows would come to just I mean, we didn't even need a stanchion.
• 7:08
  SPEAKER_07: We just we just uh use a little you know rope or a little piece of chain there.
• 7:12
  SPEAKER_07: Stanchon's fine.
• 7:14
  SPEAKER_07: Uh but just any any little shelter that you can uh pull around and you can milk them right in the field with the beast cows, and they never have to go anywhere.
• 7:23
  SPEAKER_07: I do we we had an apprentice once that started a little raw milk, uh herd share dairy here, and what he did, he took out frozen um uh frozen uh bottles of of water and put them in the bottom of the milk bucket and when he milked, he milked straight into this milk bucket with these frozen um bottles in it, and it really cooled the milk off fast.
• 7:50
  SPEAKER_07: I mean, back in the summer, summertime with the cows, we had we had 90 acres at the time, and so sometimes we were goodness, you know, uh almost half a mile away from the house.
• 8:01
  SPEAKER_07: We'd have to carry the bucket of milk clear into the house, you know, from half a mile away.
• 8:05
  SPEAKER_07: This was this was before four-wheelers are side by sides, and on a hot day, sometimes the milk, it was a little while before it got cooled, and then it'd be a little off taste.
• 8:14
  SPEAKER_07: I am a milk snob.
• 8:16
  SPEAKER_07: I have drunk every kind of uh every kind of milk you can imagine.
• 8:21
  SPEAKER_07: And so uh so when Nathan started this uh milking into a onto a you know a frozen bottle, that just seemed really, really slick to me.
• 8:30
  SPEAKER_07: And um and and so that that's that's a way to get the milk really, really cold fast on a hot summer day out in the field.
• 8:37
  SPEAKER_07: And when you're carrying the milk in, the milk is not walking to the barn in an udder.
• 8:43
  SPEAKER_07: Um and and so yeah, uh that that is and if you're only 30 acres, um that just sounds wonderful to me to just milk in the field with the cows.
• 8:53
  SPEAKER_07: I know Justin Rhodes has started doing that after I visited him and encouraged him to do so.
• 8:58
  SPEAKER_07: And he built a little, a little itty bitty um, you know, one cow uh stanchion thing that he could milk in the field and it revolutionized his life because it it it literally, of course, he has a side-by-side, so he can run out to the field, and I mean it literally saves it saves him half an hour a day.
• 9:16
  SPEAKER_07: Um you know, what because the cow you can't if she only walks so fast, it saves him half an hour a day bringing the cow into the to a milking place.
• 9:29
  SPEAKER_02: Great, okay, great question.
• 9:31
  SPEAKER_02: Um, okay, now I'm gonna go over to so, and by the way, if you're new, you can choose.
• 9:35
  SPEAKER_02: You can either type your questions into the chat box or you can use the raise the hand function.
• 9:41
  SPEAKER_02: Um, and we just go in order for that.
• 9:43
  SPEAKER_02: And I try to rotate back and forth between the raise the hand function and the in the chat box to you know evenly represent people here.
• 9:50
  SPEAKER_02: Um okay, so I'm gonna go to chat box.
• 9:52
  SPEAKER_02: Um, this is from Michelle Cross.
• 9:54
  SPEAKER_02: Question about the dairy ladder.
• 9:56
  SPEAKER_02: I'm seeing this on all of the Canadian medical school and hospital websites to quote unquote cure dairy intolerance.
• 10:03
  SPEAKER_02: It looks like absolute garbage to me, but what do you think?
• 10:07
  SPEAKER_02: Uh Joel, do you want to go first or do you want me to take this one?
• 10:11
  SPEAKER_07: I have no idea what she's talking about.
• 10:13
  SPEAKER_02: Oh, okay, then I'll take this one.
• 10:15
  unknown: Okay.
• 10:16
  SPEAKER_02: So, okay, so the milk ladder or the dairy ladder, it's a method of gradually reintroducing milk products to the diet, uh, particularly of children who have um a cow milk protein allergy.
• 10:28
  SPEAKER_02: Um, oftentimes it's used for children who have a non-IgE um reaction, but it's being more and more used with children who have an IgE, an actual true allergy response.
• 10:40
  SPEAKER_02: It involves um you start with a highly processed um baked milk products, like you know, baked goods, and then you progressively introduce more and more milk products with increasing milk content.
• 10:53
  SPEAKER_02: So, for instance, you could start with like a pastry that has a small amount of milk.
• 10:59
  SPEAKER_02: It's also baked with um with flour.
• 11:02
  SPEAKER_02: And some of the scientific findings have discovered that if you bake the milk with flour, it kind of binds up the protein.
• 11:09
  SPEAKER_02: Um so it kind of protects the child from some of those potentially uh potential proteins that they can respond with an allergy to.
• 11:18
  SPEAKER_02: And then you would move up to like muffins and then maybe pancakes, and then mic pizza or a rice pudding or a cheese, and then yogurt, and then all the way up to milk.
• 11:27
  SPEAKER_02: So that's why it's called a ladder, because you're working your way up.
• 11:31
  SPEAKER_02: And there's so there's a lot of controversy around it.
• 11:36
  SPEAKER_02: There are a lot of studies now that are actually showing that for some children this works.
• 11:42
  SPEAKER_02: So um, I found as we were sitting here, I typed in and found one from 2023, and I'll put that in the comment section if you want to look at this study.
• 11:51
  SPEAKER_02: But basically, what they concluded was that the baking, the cooking, and the frying, but also fermentation um changes the allergenicity of a food, particularly of milk.
• 12:01
  SPEAKER_02: And so when it's exposed to the heat, it leads to denaturation of the conformational epitotes.
• 12:07
  SPEAKER_02: So the proteins in the milk are in um oftentimes a three-dimensional conformation.
• 12:13
  SPEAKER_02: And when you apply heat to it, it denatures that, it unfolds the proteins and it can actually reduce the allergenicity to some of those proteins.
• 12:24
  SPEAKER_02: Um, so like in this study in particular, they're saying that um it works for like um alpha lactalbumin and beta lactal um globulins, those are not heat stable, but the casein is widely stable.
• 12:38
  SPEAKER_02: So it's a complex topic because uh so in the capacity of what the time that we have here to answer these questions, if if a child, for instance, is reacting to the casein itself, it may or may not work.
• 12:52
  SPEAKER_02: Um, because we're assuming right now um A1 milk, okay.
• 12:56
  SPEAKER_02: Um, if they're reacting to a different type of protein, like the lactalbumin or the lactoglobulin, then it's a potential that this could work because you're denaturing those types of proteins in it.
• 13:07
  SPEAKER_02: All right.
• 13:08
  SPEAKER_02: Um, there's also the caveat of I feel like a lot of people try doing this with A1 milk.
• 13:15
  SPEAKER_02: And um, we know that that milk is more elicits more um allergic responses and sensitivities.
• 13:25
  SPEAKER_02: So, like there's the IgE mediated mediated response, the true allergy response, but then there's also um a whole different set of pathways that are sensitivities to dairy and other foods.
• 13:35
  SPEAKER_02: And so A1 is more likely to initiate those um pathways for analogy or sensitivity.
• 13:43
  SPEAKER_02: Whereas sometimes if a child is reacting to the A1 milk, you can actually switch them over to the A2, A2, particularly a raw milk, and they can they can have success with that too.
• 13:54
  SPEAKER_02: And you would want to slowly introduce that as well.
• 13:58
  SPEAKER_02: So um I'll I'll put this study in the link here if anyone wants to look at it.
• 14:05
  SPEAKER_02: But this is from 2023, um, a peer-reviewed study, and there's more like this.
• 14:13
  SPEAKER_02: But what I'm saying is that some Western scientists are verifying this approach, but again, it's very individualized.
• 14:22
  SPEAKER_02: There's always nuances to all of these, um, to every single health condition.
• 14:27
  SPEAKER_02: Uh, so I would suggest, you know, read the study, you know, search, read into it, see what you think, see what your intuition is telling you.
• 14:37
  SPEAKER_02: Um, and really the best experiments are the end of one experiments.
• 14:42
  SPEAKER_02: Um, okay, I hope that answers that question.
• 14:45
  SPEAKER_02: Um, go ahead, Kim Gentry.
• 14:48
  SPEAKER_03: Hi, um, so I'm gonna pick back up kind of uh with uh the last um session where I talked about grains, but more so from a standpoint.
• 14:57
  SPEAKER_03: So going back to uh gluten sensitivities, I know that I don't have celiac.
• 15:03
  SPEAKER_03: I have been tested for that.
• 15:05
  SPEAKER_03: I did some genetic testing recently and it came back that I uh have a higher, I guess, um, affinity for gluten sensitivity.
• 15:15
  SPEAKER_03: And this is where everything gets weird, right?
• 15:17
  SPEAKER_03: Because again, it it's it's all conflicting between, you know, the Sue Becker stuff that we've talked about, our own personal experiences.
• 15:24
  SPEAKER_03: I have been muscle tested.
• 15:26
  SPEAKER_03: I have also gone through, you know, other functional practitioners that have, you know, uh computer, um, you know, where I guess biomedical readers, right, where your hand is on a sensor.
• 15:37
  SPEAKER_03: And all of those have come back where I'm fine.
• 15:39
  SPEAKER_03: And this, I'm not talking specifically about fresh mill grains.
• 15:43
  SPEAKER_03: I'm not talking about store.
• 15:44
  SPEAKER_03: I got away from the store flowers.
• 15:46
  SPEAKER_03: So, but at the same time, the genetic testing, which I know you're hesitant, there's obviously truth to it, but then we want to be mindful of the labeling or identifying, you know, keeping God out of it, so to speak.
• 15:59
  SPEAKER_03: Um, but I'm also trying not to ignore things as well.
• 16:02
  SPEAKER_03: So if I, based on the testing, have an affinity or aversion for gluten sensitivity.
• 16:09
  SPEAKER_03: For me, where I'm going at is I think, you know, if it was just me, fine, I'm just gonna cut all gluten out, but it's my family.
• 16:16
  SPEAKER_03: So I have to worry about my children because obviously half their genes are from me.
• 16:21
  SPEAKER_03: Um, so there's the concern of do I what test is, you know, should I go through?
• 16:28
  SPEAKER_03: And the annoying thing with the DNA testing that I did when it came to the gluten sensitivity, I guess with the HLHLA DQ, it didn't do, I guess, the DQ2, so it's not definitive.
• 16:40
  SPEAKER_03: Oh, yeah.
• 16:42
  SPEAKER_03: So I have like a you could be, but you'd need more testing, which is kind of annoying.
• 16:47
  SPEAKER_03: So I don't know if you would recommend that I do that, or should it be the IgG food sensitivity test for gluten?
• 16:58
  SPEAKER_03: And then the rabbit hole of okay, I take these out, but what I eat is potentially eating these things.
• 17:05
  SPEAKER_03: So this takes us in the route of what feed the cows and the chickens are eating and and the eggs.
• 17:11
  SPEAKER_03: And do I have to go corn-free and soy free and all these feeds?
• 17:16
  SPEAKER_03: Is that, you know, is that ridiculous, or is that an you know, is that is there something to that, you know?
• 17:22
  SPEAKER_02: Yes.
• 17:23
  SPEAKER_02: So this is a great, great question.
• 17:26
  SPEAKER_02: And I can completely relate to the frustration and and just the onslaught of information that is out there.
• 17:35
  SPEAKER_02: So um, okay.
• 17:38
  SPEAKER_02: So, first, what I'm gonna say is um, you know, I'm not one of those people, as you know, that's just totally against grains.
• 17:46
  SPEAKER_02: So if it's working for you, do it.
• 17:49
  SPEAKER_02: I'm I'm the person that is really supportive of the NM1 experiment.
• 17:54
  SPEAKER_02: So for me, it's like let's focus on the one person that's in front of me at that time and let's see what works for them.
• 18:02
  SPEAKER_02: Okay, because everybody is different.
• 18:04
  SPEAKER_02: So what if you didn't the test?
• 18:07
  SPEAKER_02: I'm gonna put into the chat the test that I trust for the gluten sensitivity, the genetic test, uh, because that that's not very helpful if you get a test back and they're like, oh, well, you might be, you know, do another test.
• 18:23
  SPEAKER_02: So I'm gonna put the into the chat box here the test that I use as more of a current gold standard.
• 18:31
  SPEAKER_02: This one tests um the DQ2, DQ eight, DQ1, and DQ3.
• 18:37
  SPEAKER_02: So um if this test comes back and you have two or more, um, then what we say is uh generally speaking, you would need to remove the grains at least until you healed.
• 18:52
  SPEAKER_02: So whatever it is you're trying to heal, you know.
• 18:55
  SPEAKER_02: Um if you ask Dr.
• 18:58
  SPEAKER_02: Osborne, he would say you wouldn't if if it's two or more, or particularly three or more, turned up positive, you need to get rid of it for your whole life.
• 19:05
  SPEAKER_02: Okay.
• 19:06
  SPEAKER_02: So there's so this is always already from the get-go, just trying to interpret the test, how to find it and the test, you're already going to get conflicting um answers.
• 19:16
  SPEAKER_02: Okay.
• 19:17
  SPEAKER_02: For me, the reason I say that is because um this is a whole this could be a whole podcast, but because you can change your genes.
• 19:27
  SPEAKER_02: So this might be the genotype you have right now, but we know you can actually change the molecular structure of your genes.
• 19:36
  SPEAKER_02: I that's what I'm currently working on doing because I tested it positive.
• 19:41
  SPEAKER_02: I had um three of these alleles, and it just so happened that it was one of my um one of the reasons that I was chronically sick.
• 19:50
  SPEAKER_02: So now I am going through and trying to actively change my genotype.
• 19:56
  SPEAKER_02: Um, because, and this is one reason why I'm really big about not labeling things, because at the time I was told, you know, you'd have three of them, you could never eat it this again.
• 20:07
  SPEAKER_02: And coming from somebody who almost who literally almost died, and then I was watching my son go through the same thing, it scared me enough that I believed it.
• 20:16
  SPEAKER_02: I believed that like that's gonna be my forever.
• 20:19
  SPEAKER_02: Now I don't believe that anymore, but now I'm going through the process of changing that mindset.
• 20:24
  SPEAKER_02: So even if you do, and I say that to say that even if you take this test and it comes up positive, I would encourage you not to identify with it that it's gonna be forever.
• 20:33
  SPEAKER_02: Okay.
• 20:34
  SPEAKER_02: I just don't believe that.
• 20:36
  SPEAKER_02: I think the body is designed to be very resilient and to handle anything that comes to it, it just gets overwhelmed at times.
• 20:43
  SPEAKER_02: Oh, ooh, I mean, like even I'm just like tearing up right now thinking about it because um because you know, God designed us to handle everything and anything that comes at us.
• 20:54
  SPEAKER_02: But sometimes what we what I'm gonna call triggers for short, sometimes these triggers build up and we become to unbalanced to a point where the body just can't handle it and it pushes back.
• 21:06
  SPEAKER_02: And when it when it pushes back, that's how that's what symptoms are.
• 21:10
  SPEAKER_02: It's just the body telling you, Well, you went too far, I'm out of balance.
• 21:14
  SPEAKER_02: So if it was me and I was in your position and I was trying to go through a testing route, I would do that test because that's the gold standard that we have right now.
• 21:23
  SPEAKER_02: That's the most definitive test that we have.
• 21:25
  SPEAKER_02: The IGE is not going to tell you the answer to that.
• 21:29
  SPEAKER_02: Um, that's a well, that's a true allergy.
• 21:31
  SPEAKER_02: But even if you did the food sensitivity test, it usually doesn't show up on the food sensitivity test.
• 21:37
  SPEAKER_02: Um so this is this genetic test that I just put in the chat is the gold standard.
• 21:43
  SPEAKER_02: Um and you know, I would say that yes, if if you are if someone comes to me and they're having they're on, let's say, the autoimmune continuum and they're trying to reverse a condition and the test comes back that it is positive.
• 22:00
  SPEAKER_02: Then my encouragement to them, my recommendation to them is remove all grains for a period of time, you know, until you have fully healed, not gotten into remission, but until you have fully healed.
• 22:13
  SPEAKER_02: Then, if you would like, because then you have a baseline, right?
• 22:17
  SPEAKER_02: Until you become fully healed, you're um in a chronic state of inflammation.
• 22:22
  SPEAKER_02: And this is one thing I see when people are still consuming grains and they're telling me, but oh, but I feel better.
• 22:28
  SPEAKER_02: And I'm not saying that that can't happen.
• 22:30
  SPEAKER_02: Certainly that can happen.
• 22:32
  SPEAKER_02: Okay.
• 22:33
  SPEAKER_02: But if you look at them, you generally will see a layer of inflammation on there.
• 22:39
  SPEAKER_02: You can see it on people.
• 22:41
  SPEAKER_02: Um, once you see it and know what it is, then you see it on most everybody, right?
• 22:45
  SPEAKER_02: Most of the population is inflamed.
• 22:46
  SPEAKER_02: So you can still see that they have some kind of layer of inflammation that's going on.
• 22:50
  SPEAKER_02: It may be the grains and it may not be the grains, okay?
• 22:54
  SPEAKER_02: But um, but if you've taken the test and you're trying to reverse it, I would pull them out for a period of time.
• 23:01
  SPEAKER_02: Then you can try to reintroduce it once you have a solid baseline.
• 23:04
  SPEAKER_02: Because if you're already inflamed, that means you already have some kind of triggers going on.
• 23:08
  SPEAKER_02: Um, and it's really hard to determine where it's coming from if you don't have a solid baseline.
• 23:14
  SPEAKER_02: So yeah, you would have to remove it from everything.
• 23:16
  SPEAKER_02: This is this is when I work with people, usually the main thing I work with them on is kind of the psychological aspect of it, the emotional, mental struggles.
• 23:28
  SPEAKER_02: But on the physical side, getting all grains out for a period of time is the top thing I help them with because it is so complicated.
• 23:38
  SPEAKER_02: Because as you said, the food supply, I mean, it's a subsidized crop.
• 23:42
  SPEAKER_02: So it's everywhere.
• 23:43
  SPEAKER_02: It's in supplements, it's in pharmaceuticals, it's in Morton's table salt, like, you know.
• 23:48
  SPEAKER_02: Um, so it is a struggle to get it out.
• 23:51
  SPEAKER_02: Um, I you don't have to get it out of all of the um products that you would buy.
• 23:57
  SPEAKER_02: Like so from Joel, for instance, I can eat his chicken.
• 24:00
  SPEAKER_02: You know, um, we don't we know that it can cross into breast milk, but we don't we don't know that if it's in the if it's actually inside the meat yet.
• 24:11
  SPEAKER_02: Okay.
• 24:12
  SPEAKER_02: So there's some things we still don't know.
• 24:14
  SPEAKER_02: And we just go for the low-hanging fruits to start out, you know, remove them from the the, you know, the corn, the wheat, the barley, the rye, the, the quinoa, you know, all of these things.
• 24:26
  SPEAKER_02: Remove it from the main diet, um, remove it from the supplements if you're consuming them.
• 24:30
  SPEAKER_02: You can get a compounding pharmacy to make medications if someone's on those that don't have the corn in them.
• 24:36
  SPEAKER_02: But yeah, it is it is a difficult process.
• 24:39
  SPEAKER_02: This is one of the reasons why not more people aren't reversing the conditions, because even when we figure out the triggers, sometimes it's just too inconvenient for people.
• 24:50
  SPEAKER_02: I found that people often need to get to rock bottom before they're just like me, right?
• 24:56
  SPEAKER_02: Like you got to the rock bottom, now you're fighting for your life, you're gonna do what it takes, you know.
• 25:00
  SPEAKER_02: Um, but in terms of the of the children, I completely understand because my children are grain free.
• 25:06
  SPEAKER_02: And that's actually how my son uh how we created that cookbook for him when he was like five or six, because he didn't want to give up his sweets and all his friends were eating his sweets.
• 25:16
  SPEAKER_02: So I vowed to him that we would we would recreate every single dessert that he loved and we would make it into a grain-free, healthier version.
• 25:25
  SPEAKER_02: Um, and so that his cookbook was born out of that.
• 25:28
  SPEAKER_02: But it is challenging.
• 25:29
  SPEAKER_02: Uh, we host most of the parties ourselves so that we are providing the food.
• 25:35
  SPEAKER_02: Um, now we're in a community that fortunately our homeschool community um, you know, understands, and they're also having issues with a lot of their kids and the adults.
• 25:46
  SPEAKER_02: So when we have gatherings, they'll cook the way that we cook, like even if they don't normally do it.
• 25:51
  SPEAKER_02: So I we're really blessed with a good community here.
• 25:54
  SPEAKER_02: Um, but did that, Kim, did that answer your question?
• 25:57
  SPEAKER_02: It's it's a big question.
• 25:59
  SPEAKER_03: Yeah, it it it is, and it and it does.
• 26:01
  SPEAKER_03: It's it's it's yes, I'm frustrated.
• 26:04
  SPEAKER_03: I mean, I did go gluten-free over a year ago, uh, because at that time I was doing conventional, I was buying, I was making homemade bread and stuff, but it was all dead flour.
• 26:14
  SPEAKER_03: I didn't know, I didn't learn about the fresh milled flour until last year.
• 26:19
  SPEAKER_03: So I thought, oh, that must be it.
• 26:22
  SPEAKER_03: So I was gluten-free, uh, at least for myself, not the whole family, which you know means there's going to be cross-contamination.
• 26:29
  SPEAKER_03: Um, but I've invested a lot in the fresh milled flour route, milling my own grains and I have buckets and doing all of that.
• 26:36
  SPEAKER_03: And it's amazing, it tastes wonderful.
• 26:38
  SPEAKER_03: And I feel good about giving the nutrition to my family, but at the same time, now it's just like, so I'm I'm trying to stay above water.
• 26:46
  SPEAKER_03: I'm trying to stay on the positive side and just, you know, God reveals these things one step at a time.
• 26:52
  SPEAKER_03: And um, so that's what I'm trying to do, but I'm not trying to be stubborn.
• 26:56
  SPEAKER_03: And by the way, the podcast with Dr.
• 26:57
  SPEAKER_03: Osborne, great.
• 26:59
  SPEAKER_03: I loved it.
• 26:59
  SPEAKER_03: So very, very thankful.
• 27:01
  SPEAKER_03: Uh, it was very, very helpful because of all the contradicting information, right?
• 27:06
  SPEAKER_03: Um, so um, I did look at his genetic test.
• 27:10
  SPEAKER_03: I it's almost as much as I paid for the test, the genetic test I did with the DNA company.
• 27:16
  SPEAKER_03: I'm gonna be emailing them because I'm a little perturbed that if they checked for that, but they didn't check, I guess, the DQ levels or whatnot.
• 27:24
  SPEAKER_03: That seems a little like incomplete, but um Yeah, I would agree.
• 27:29
  SPEAKER_02: That seems very incomplete to me.
• 27:32
  SPEAKER_03: So I'm I appreciate the answer.
• 27:34
  SPEAKER_03: I will take it and meditate and pray on it and just one set of a time.
• 27:39
  SPEAKER_03: And and Bill, thank you for the encouraging comment.
• 27:41
  SPEAKER_03: I do appreciate it.
• 27:42
  SPEAKER_03: I know stress plays a lot into it.
• 27:44
  SPEAKER_03: So I do what I can and and give it to God.
• 27:48
  SPEAKER_02: That's right.
• 27:49
  SPEAKER_02: Oh, I love that.
• 27:49
  SPEAKER_02: I didn't see that comment yet.
• 27:50
  SPEAKER_02: But Bill, yes, I got goosebumps with that.
• 27:52
  SPEAKER_02: That's what I do too.
• 27:54
  SPEAKER_02: We can stress ourselves into sickness, you know, as we've talked about on this program.
• 27:58
  SPEAKER_02: And Joel and I have talked about this too, that I know a lot of people that are chasing health so tightly that that the chase, the pursuit itself keeps them sick or or pushes them down the autoimmune uh continuum.
• 28:11
  SPEAKER_02: So the excellent, excellent point.
• 28:13
  SPEAKER_03: Yeah.
• 28:13
  SPEAKER_03: And one last thing I'll say, because I just couldn't get all the toxins out of our home and that itself drove me nuts.
• 28:19
  SPEAKER_03: That's when I started to shift and focus on detoxing.
• 28:22
  SPEAKER_03: Um, so I I found a zeolite product I really love.
• 28:26
  SPEAKER_03: I've recommended it for a podcast.
• 28:28
  SPEAKER_03: Um, and so I just try to eat as clean and best I can and do what I can from the inside out and also not go stir crazy and nuts.
• 28:36
  SPEAKER_02: That's right.
• 28:37
  SPEAKER_02: God can fill in so many gaps for us.
• 28:39
  SPEAKER_02: We just have to ask, you know.
• 28:41
  SPEAKER_02: Thank you.
• 28:42
  SPEAKER_02: Um, okay, now that I'm gonna go over to the chat.
• 28:44
  SPEAKER_02: This is for Joel.
• 28:45
  SPEAKER_02: This is from Ann Olin, I believe.
• 28:49
  SPEAKER_02: She says, Ann says, Hi, we're getting 100 Cornish Cross broilers this week.
• 28:54
  SPEAKER_02: Oh, that's exciting.
• 28:56
  SPEAKER_02: This is our fourth year raising meat birds, but our first in trying to feed them organically.
• 29:01
  SPEAKER_02: I've decided to follow Joel's recipe that I found posted online.
• 29:05
  SPEAKER_02: I'm looking for advice.
• 29:06
  SPEAKER_02: Number one, okay, so there's multiple parts to this, Joel.
• 29:10
  SPEAKER_02: Can I soak the grains, which are corn, soybean meal, and oats, instead of grinding them?
• 29:19
  SPEAKER_07: Um yeah, I I don't know the answer to that question.
• 29:26
  SPEAKER_07: Uh I I if you if you want to grind them and and ferment them and feed them fermented, that's certainly fine.
• 29:34
  SPEAKER_07: You can even firm feed them wet.
• 29:37
  SPEAKER_07: Um if you don't grind them at all, you're gonna have to soak them a while.
• 29:45
  SPEAKER_07: Um normally I think of I think of soaking as a fermentation question, but I'm not sure this is a fermentation question.
• 29:54
  SPEAKER_07: Um I think it's more a softening up question.
• 29:59
  SPEAKER_07: And generally whole grains, um, unless they're either fermented or ground, are pretty difficult to um to digest.
• 30:16
  SPEAKER_07: I I but I'm I'm sorry, I I really don't know the answer to that question.
• 30:22
  SPEAKER_02: Okay, so then the next one, well, I don't know, it kind of builds on that one.
• 30:26
  SPEAKER_02: Do I add the fish meal, nutrient balancer, limestone, kelp, and the probiotics before or after soaking?
• 30:32
  SPEAKER_07: Yeah, so so this uh this is all coming together.
• 30:36
  SPEAKER_07: Uh, you know, those kind of questions I would refer to uh Jeff Maddox at Fur Trail in Bainbridge, Pennsylvania.
• 30:44
  SPEAKER_07: And um I mean he is he is the go-to guru literally nationwide on um on these on on ration on ration questions.
• 30:55
  SPEAKER_07: Your question is about the question about ration.
• 30:58
  SPEAKER_07: And um obviously, you know, if if you're adding the supplements in um and you've got whole grains, um you know they might not they might not take in the supplements just just because they're bec partly because they're physically dumb.
• 31:18
  SPEAKER_07: It's like trying to eat eat flour.
• 31:21
  SPEAKER_07: You know, you it's just uh they don't like it because it's so powdery.
• 31:26
  SPEAKER_07: It's it's a you know, it's a it's uh uh it's uh being able to swallowing kind of thing more than anything else.
• 31:36
  SPEAKER_02: Okay, the other her other questions, um, these you might be able to answer because she's asking, like, can you feed the chicks that from day one?
• 31:43
  SPEAKER_02: Whatever your recipe is, can you feed that from day one?
• 31:47
  SPEAKER_07: Yeah, yeah.
• 31:48
  SPEAKER_07: I mean, but if but if you're if you're feeding whole grains, uh you know, a little chick has a lot of trouble with a big old corn seed.
• 31:56
  SPEAKER_07: Yeah, but the way you do it.
• 31:59
  SPEAKER_07: Yeah, yeah, yeah.
• 32:00
  SPEAKER_07: We we have one ration.
• 32:01
  SPEAKER_07: We feed one ration day one to the end.
• 32:03
  SPEAKER_02: Okay, if you're feeding the way you do it, uh roughly what weight can she expect um the the them to be at eight weeks old.
• 32:14
  SPEAKER_07: Uh they should be six pounds live weight.
• 32:19
  SPEAKER_07: Four and a half pounds carcass weight.
• 32:22
  SPEAKER_02: Wait, say that last part again.
• 32:23
  SPEAKER_02: Six pound live weight in what?
• 32:25
  SPEAKER_07: And four and four and a half pounds carcass.
• 32:28
  SPEAKER_02: Okay, can she also feed the turkeys?
• 32:31
  SPEAKER_02: That's your same recipe.
• 32:36
  SPEAKER_07: The pulse, little baby turkeys, need 28% protein for for roughly uh roughly three or you know, four, maybe four weeks.
• 32:50
  SPEAKER_07: And then about four or five weeks they can drop down to the about four weeks, they can drop to the broiler ration, which is more like about uh 18 to 19 percent protein.
• 33:01
  SPEAKER_07: They need a protein, but if you give them too much, they can get uh bumblefoot, um which is like sore feet.
• 33:09
  SPEAKER_07: And so so uh we we feed we feed the turkeys the same ration as the broilers from about five weeks until about ten weeks, and then 10 weeks we can drop the turkeys off to about a 14% protein.
• 33:29
  SPEAKER_07: Protein's expensive, starch is cheap.
• 33:34
  SPEAKER_02: Okay, great.
• 33:36
  SPEAKER_02: Okay, I hope that answered that question.
• 33:37
  SPEAKER_02: Um, okay, then let's go over to Catherine from North Idaho.
• 33:41
  SPEAKER_02: Hi, Catherine.
• 33:42
  SPEAKER_02: Hi there.
• 33:43
  SPEAKER_02: Hi, thanks for doing this.
• 33:45
  SPEAKER_04: Yes, thanks for joining us.
• 33:47
  SPEAKER_04: Yeah.
• 33:48
  SPEAKER_04: Um, I have a pasture question.
• 33:51
  SPEAKER_04: So we um we have about 10 acres that we can rotate our milk cows through.
• 33:57
  SPEAKER_04: We we have two milk cows, and then we'll we don't ever keep more than five animals, um, just as the calves are growing up and then before they get harvested.
• 34:07
  SPEAKER_04: So two full-grown, but possibly up to five animals.
• 34:10
  SPEAKER_04: So we've been rotating them around over the last 10 years on some pretty poor pasture, and it's dry land up here, and we've uh we've moved broilers through the pasture, and um we've had pigs and we've rotated pigs around.
• 34:28
  SPEAKER_04: Um, so we're just kind of ready to kind of go to the next level on actually improving our soil because it's not getting better, it actually seems to be getting worse.
• 34:38
  SPEAKER_04: And the main indicator that's telling me it's getting worse is Canada thistle.
• 34:43
  SPEAKER_04: Um, it started where the pigs were, and it dries out so quick here.
• 34:50
  SPEAKER_04: By June, we're already in our drought season.
• 34:54
  SPEAKER_04: And uh so we we've put seed down right before we would move the pigs so that they could trom it in and then they would move over.
• 35:02
  SPEAKER_04: Um and it just nothing is is working.
• 35:05
  SPEAKER_04: And this Canada thistle just really got stirred up, and it's a bane of everybody here, and most people don't rotate because our season is so short, um, they just kind of lock them up in their area.
• 35:17
  SPEAKER_04: So a lot of people just use Roundup to get rid of it, and it's not super effective.
• 35:21
  SPEAKER_04: So that's the advice that we've gotten locally.
• 35:23
  SPEAKER_04: But um, so we're really struggling with this Canada thistle.
• 35:27
  SPEAKER_04: It is, it spreads like wildfire and it just destroys anything that is edible for the cows because it gets in the way.
• 35:37
  SPEAKER_04: Um, so we're really wondering what we can do to work with our soil better, managing the ant.
• 35:43
  SPEAKER_04: I don't even know if it's managing the animals or what we don't know what the solution is at this point.
• 35:48
  SPEAKER_04: We're out there manually pulling them with a grandpa's weeder tool.
• 35:53
  SPEAKER_04: And uh that's that's a not a very fun job, but it does get rid of them.
• 35:58
  SPEAKER_04: But they're gonna come back because they grow from the root.
• 36:01
  SPEAKER_04: We've also tried cutting them back, uh just mowing them back.
• 36:06
  SPEAKER_04: That hasn't helped.
• 36:08
  SPEAKER_04: Um, maybe it would be worse if we hadn't done that, but it isn't helping get rid of it.
• 36:13
  SPEAKER_04: Um, we also have two other grasses that grow really well here that are causing sort of a different problem in the pasture management that fits in with the thistle problem is meadow foxtail, which comes in really early and heads out, like it's ready to be harvested now in May.
• 36:30
  SPEAKER_04: And it will uh the cows don't want it because it gets so stemy.
• 36:35
  SPEAKER_04: And it's technically a weed, it's not a native grass, it's not a desirable grass.
• 36:40
  SPEAKER_04: Um, but it's um so we've mowed behind the cows to try to knock that back so the other stuff can come up better.
• 36:49
  SPEAKER_04: It's hard to say if that's working.
• 36:52
  SPEAKER_07: Okay, all right.
• 36:53
  SPEAKER_07: Let me let me uh let me try to get to a point here.
• 36:58
  SPEAKER_07: Um so how often are you moving the cows and how big are their paddocks?
• 37:06
  SPEAKER_04: We're putting the dog outside.
• 37:08
  SPEAKER_04: What was the question?
• 37:10
  SPEAKER_07: How often are you moving the cows?
• 37:13
  SPEAKER_04: So about when we this year we're moving them every two days because we're renting land north of us.
• 37:20
  SPEAKER_04: For these last 10 years, it's been about every 10 days because we just didn't have that much acreage and it's so poor that we've just sort of had to leave them there.
• 37:31
  SPEAKER_04: And I now I'm thinking that's been our big problem is to go 10 days.
• 37:36
  SPEAKER_07: All right, so yeah, so I I I I was assuming that, but I didn't want to assume until I asked.
• 37:42
  SPEAKER_07: So that 10 day rotation is incredibly way too long on a on a spot.
• 37:50
  SPEAKER_07: Uh what generally people have found that have done the experimentation on this is that at 14 days you have no advantage at 14 days over continuous grazing.
• 38:05
  SPEAKER_07: So 10 days is pushing your 14 days.
• 38:08
  SPEAKER_07: So what happens is you you have your four you have your 10 day and the cows have a campsite and they poop in one spot and they they kind of tear up a little spot, whatever.
• 38:19
  SPEAKER_07: Um but but ten 10 days is not um yeah um it's not a matter of land base because um it's if if they if they don't have enough feed for one day, they don't have enough feed for ten days uh on a on a tenth of the spot.
• 38:40
  SPEAKER_07: So I can assure you that if you start moving them daily or at least every two days, you'll start seeing some difference.
• 38:52
  SPEAKER_07: Here's the thing all vegetation, all vegetation is a symptom of the management that's gone before it.
• 39:00
  SPEAKER_07: And so if you want to change the vegetation, you have to change the management.
• 39:03
  SPEAKER_07: And a 10-day, a 10-day rotation is not, I wouldn't even consider that a rotation.
• 39:08
  SPEAKER_07: It it's uh it's it's way too long.
• 39:11
  SPEAKER_07: And so what you've got are you've got indicators that you've got indicator species that are indicating um uh uh grazing that is way too aggressive because the good plants at 10 days, the good plants are going to be eaten into the ground, and the bad plants aren't.
• 39:30
  SPEAKER_07: When you go to one-day moves, there's not enough time for the animals to to over-graze the good species.
• 39:39
  SPEAKER_07: So so, in order to keep from by by definition, uh there's an argument in in circles, so I won't go down that rabbit hole, but in general, you cannot over-graze if the cows are only only exposed to a certain spot for one day.
• 39:59
  SPEAKER_07: But if you if you keep them there for more than three or four days, up up, you know, beyond two for sure, then they can absolutely go and second bite and and and and go farther and farther, farther down the stem of the succulent of the of the plants that they like.
• 40:17
  SPEAKER_07: And as a result, over time, you gradually get more and more weeds, uh, you know, fewer and fewer of the good plants and more and more of the bad plants.
• 40:29
  SPEAKER_07: And we certainly have had Canada thistle here on land that we have purchased uh or or rent.
• 40:36
  SPEAKER_07: And um, goodness, if you if you put your mineral box or a water trough on that or a shade mobile on that Canada thistle, uh in two years, it's gone.
• 40:48
  SPEAKER_07: We've never chopped, we've never sprayed, we've never mowed, but we have we bought this one piece of property near uh next to us, a neighbor, and it had it had goodness, it had a half acre of solid Canada thistle on it when we bought it 11 years ago, and there's not a single, not not a one on it now.
• 41:08
  SPEAKER_07: Same thing had had it was it was all through a big 12-acre pasture, and um, and there's none on it there now.
• 41:15
  SPEAKER_07: And we've never sprayed, we've never mowed, never done anything.
• 41:18
  SPEAKER_07: It's it it's strategically placing uh impaction on it, impaction that's good, but very, very short term.
• 41:28
  SPEAKER_07: If you put impaction on longer term, then it actually creates over-disturbance, over over-impaction, and then that encourages the weeds.
• 41:42
  SPEAKER_04: Would you recommend stopping cutting back behind the cows?
• 41:46
  SPEAKER_04: Like this meadow foxtail and canary grass is another big one that grows here.
• 41:52
  SPEAKER_07: Yeah, you're you're doing that for yourself, not for ecology.
• 41:55
  SPEAKER_07: There's there's not any reason to mow behind the cows.
• 41:58
  SPEAKER_07: If you um here's my point, if you put all your attention on one-day moves and eliminate the mowing behind, uh, you'll see a lot of you'll see a lot of changes happen.
• 42:10
  SPEAKER_07: And the reason the can of thistle came in where the where the pigs were is because you know they they denuded it and uh and tilled it up.
• 42:17
  SPEAKER_07: It was that's that's over-disturbance.
• 42:19
  SPEAKER_04: Yeah.
• 42:20
  SPEAKER_07: And so um so there's a there's a real fine line between the the impaction you want to make that I call ecological exercise and over-disturbance, which then moves it to weeds and brambles and thistles and things like that.
• 42:35
  SPEAKER_07: So so it's a fine line.
• 42:37
  SPEAKER_07: Welcome to the club.
• 42:38
  SPEAKER_07: We you know, we never get it completely figured out, but uh yeah, I was hoping it was working.
• 42:44
  SPEAKER_04: I think we were both hoping it was working.
• 42:46
  SPEAKER_07: And yeah, yeah, but but I I I I can assure you, 10 days is way too long.
• 42:50
  SPEAKER_04: Yeah.
• 42:52
  SPEAKER_07: If you put all your attention on one day and tighten them up, what tighten them way up and give them one day exposure, um, I think you're gonna start seeing some pretty dramatic improvements.
• 43:03
  SPEAKER_04: So my husband will set up the a perimeter and then he'll run these paddocks with the electric line on the inside.
• 43:09
  SPEAKER_04: And I'm I'm grateful that he does it, but that's been kind of the limiting factor on moving them daily as there's all this wire out there.
• 43:17
  SPEAKER_04: And so over the weekend I was looking at Premier One and how they're moving the sheep with the reels basically on the T-post.
• 43:25
  SPEAKER_04: And where is, I mean, we're dealing with dairy cows too.
• 43:29
  SPEAKER_04: I gotta, we're not milking in the pasture.
• 43:31
  SPEAKER_04: We have a milking set up in the barn where they have to come back every day.
• 43:36
  SPEAKER_04: So where's the best way to actually learn how to set like video to see how to set this up and move it?
• 43:43
  SPEAKER_04: Because I'm feeling I have a list of about a thousand dollars of stuff it looks like I need to buy from Premier One to work this rented rant land more correctly.
• 43:54
  SPEAKER_04: Um, but I'm still just like I feel like I'm just gonna throw everything at it and hope I can figure it out.
• 43:59
  SPEAKER_04: Is that just how
• 44:00
  SPEAKER_07: you do this or is there somebody who shows you is offering videos showing you how to move them uh oh my well the the there there's there's a couple basic yeah um we could take the rest of the time on this but uh um basically what you want to do is create is create center lines some sort of permanent center lines and at the small acreage that you're dealing with you know I can imagine I can imagine um everything's a rectangle too yeah yeah yeah yeah so so I can imagine you running down um yeah I can imagine you running three center lines so you got your boundaries and then imagine putting three center lines so you can make two complete circles.
• 44:59
  SPEAKER_07: You can go down come back go down come back what you're trying to do is make center lines that that that make get that allow you to graze in a circular fashion you run a water line down um those center lines that can service both sides of it because you want you want to run in circles you don't want to get to a dead end where you can't go anywhere else so if you go down if you go down to one end and then and then turn left or right and come back then turn left or right come back all right you're you're you're going through then you're looking for square paddocks and you're trying to with your with a small a herd as you're dealing with you're trying to get your your paddocks as square as you can that gets you the most efficient grazing and that means you want very very small small runs across that paddock.
• 45:55
  SPEAKER_02: I don't know maybe as small as um you know 30 yards so you know I don't know how I don't know how how wide your rectangle is but if your rectangle is a hundred yards and you divide it in fourths with with uh three center lines that would be uh twenty five yards twenty five yards per um per paddock size okay yeah that's about the trade okay am I so so am I showing is that what you mean no going in a circle no no here all right I'm not a drawer so so bear with me okay here's what I'm talking about can you see this my squiggly line my squig let me back it up my squiggly line is the boundary okay and my center lines I have three center lines all right yeah what I'm gonna do is I'm gonna start up so my paddocks my paddocks are gonna go across this way are you with me yeah and so you're gonna start here in in paddock one here and the cows are gonna move through then they're gonna come back up this one go down this one and come back up this one and then come back over and start start over okay yeah see that yeah so that's what I'm talking about in uh in circles okay okay thank you we'll give it a try okay great okay great I'm gonna bounce over to um Doug Croucher um Doug he said this is his first time here welcome Doug we're happy to have you here he says my wife and I are going keto in an effort to reverse my wife's PCOS what can I do as the husband to help this process I'm trying to be encouraging and participating in the diet as well as praying for my bride daily oh is there anything else I can do thank you for doing this it's my first time uh first of all Doug that's uh you're an amazing husband like that's fantastic um the best thing you can do well aside from praying for her daily is what you're doing is um doing the diet along with her supporting her um as a wife I could say that what I would want my husband to do would be to help make the food so I wasn't having to make all the food right see kids laughing Joan saying yes like they get it so anytime you can help her make the food prepare the food as well as eating the food that would be in my opinion fantastic and of course the you know the prayer above all the prayer um clean up the dishes yeah yeah that's actually what I'm doing right now man I've I read you guys' book beyond labels and uh instapots and uh slow cookers have really become my friend the last couple months.
• 49:02
  SPEAKER_02: Oh that's fantastic.
• 49:04
  SPEAKER_02: Um Doug, out of curiosity, are you on the Discord channel with us?
• 49:08
  SPEAKER_05: Uh not yet I was gonna fix that once this is over.
• 49:12
  SPEAKER_02: Okay, great.
• 49:13
  SPEAKER_02: Because um so I'm starting to be more active now I've figured out how to use the channel and we've bookmarked it for me so now I can get on regularly.
• 49:21
  SPEAKER_02: So I put a section on there for recipes as well so people can post recipes that they like like share ideas.
• 49:29
  SPEAKER_02: And so I'll post recipes too because I think that's one of the big things as well is um is not getting bored with the food, right?
• 49:37
  SPEAKER_02: Because you feel restricted anytime you're trying some kind of diet like that, um it's just like this mental thing we have that now we feel restricted.
• 49:45
  SPEAKER_02: And so it makes us want all these foods because now they're kind of forbidden, you know?
• 49:50
  SPEAKER_02: So when I'm doing stuff like this, I like to um to integrate new foods in like you can still get into a state of ketosis and create different types of meals interesting meals different flavors of the different types of meals.
• 50:03
  SPEAKER_02: So um I can go ahead and start posting some recipes that I like as well in the Discord channel under the recipe section if that might be helpful.
• 50:11
  SPEAKER_05: Yeah that that would be great.
• 50:12
  SPEAKER_05: Yeah thank you great.
• 50:14
  SPEAKER_02: Yeah but you're doing great man a husband doing the dishes I mean she's very lucky to have you thank you yeah okay great and then someone else it just says user so I don't know who this is but what do you use for dental care?
• 50:28
  SPEAKER_02: I've heard conflicting info about glycerin no glycerin baking soda no baking soda xylitol no xylitol clay no clay and then I see some people have responded below uh like with dried eggshell powder which I love dried eggshell powder um I don't I'm not a fan of any kind of glycerin um you know xylitol um I use bentonite clay in my toothpaste so over in discord um you know I'll put it under herbal under the herbal section um I can post my toothpaste recipe if anybody's interested in that it looks like if you don't want to make your own there's been some suggestions in this um chat box of where you can purchase some toothpaste um but I do use bentonite clay um with xylitol so my um holistic dentist has recommended that we use um xylitol from from bark it's like a birch wood I think um you have to be careful with xylitol because a lot of it's from corn uh in genetically modified corn um but and I personally don't have a problem with baking soda but I don't I don't use it in my in my toothpaste um I would use that I have two recipes for toothpaste one that has baking soda in it when I feel like I want to do a little bit of whitening on my teeth but I don't include I think for me it's a little abrasive I don't include it in my um daily uh toothpaste I do include essential oils in it but again I'll post that so if anyone wants to take it use it or use it as a base formula and add things to it um you know that's fan do what do with it what you want yeah this is um Kim Kim Gentry posted about a podcast on toothpaste and she has recommendations there um um Layla responded that she's enjoyed um aura wellness products with a lot of great information on their site um and then oh so here's a question oh before I get into this last question I did want to ask and Nolan are you still there maybe not I'm ready oh okay I'm all did we bore you have to turn on my microphone okay because this might this might involve you um we've had several um listeners email in and they're wondering if we can somehow create um an opportunity for local gatherings so like you know how the Weston Price Foundation they have local chapters and you can like plug into them I think you can go on the website and find them um people are wondering if we can create local beyond labels communities kind of like local chapters and so I wanted to open that up to the group to see is is anybody you know we have we have the podcast and we have discord so you can connect there and we have our live event coming up next year which we hope you're all joining us there.
• 53:27
  SPEAKER_02: That's next June we'll we'll have the tickets on sale soon and all of you will get a discount code um if you want to come to that but um my first question is um do you guys want us to try to set something up where you could find people locally you know beyond the Discord um space and meet for for live gatherings like is that even of interest okay so one person said yes um Nolan said yes but okay so people said yes okay so I don't really know how to do that what we Joel and I were talking about it what we thought was first we would bring it to the QA today ask if you want it that's yes the next step is does anyone know how to do that and Nolan that's why I asked if you were here too because you're more technical than we we are my my first thought was just a really basic one where I know how to do Google Docs and share the link and people can put in their information but I mean that's you're gonna have to look through it to find where somebody's living so I don't know Nolan or anybody else if you have any ideas of how we might be able to get that going.
• 54:34
  SPEAKER_00: Yeah I think I think the the big thing will be having people who are willing to host it first.
• 54:40
  SPEAKER_00: I think that'll that'll be kind of step one.
• 54:42
  SPEAKER_00: So who's willing to host a gathering and then from there we can kind of see where they are and then kind of say like maybe there's regional beyond label gatherings or I don't know there's so many different ways we could do it.
• 54:53
  SPEAKER_00: But yeah I'll be thinking about that and and thinking through it.
• 54:56
  SPEAKER_02: Okay.
• 54:57
  SPEAKER_02: That's uh if anybody else does anybody else have any ideas for that um feel free to go ahead and raise your hand if you have an idea for that um or think about it message us or message on Discord.
• 55:07
  SPEAKER_02: I'm happy to host um it you know at my house um okay we're almost out of time but I don't want to miss this last question I hear it it's been posted twice.
• 55:15
  SPEAKER_02: I think I've missed it.
• 55:16
  SPEAKER_02: This is from um I think it's I think I'm pronouncing it right Layla um wondering if you have an experience with a form of muscle testing called morphogenic field technique.
• 55:26
  SPEAKER_02: My new holistic provider used this method based on her findings she recommended various supplements and I'm not sure what to make of it.
• 55:33
  SPEAKER_02: This is a very I love this question.
• 55:35
  SPEAKER_02: So this morphogenic field technique or MFT um this is more of a modern technique it's um energy testing method that blends the muscle testing or kinesiology with nutritional therapy and the concept of these morphogenic fields um which you're already familiar with these because we've been talking about biofields and such.
• 55:56
  SPEAKER_02: And so um the concept is that you have this biofield, this energetic field and it's an informational field and it influences your biology, right?
• 56:07
  SPEAKER_02: And so in this technique, what they often do is they'll do like muscle testing to get a baseline and then they'll often take a sample of like your saliva or your hair and they'll put it in a vial and they'll put it near your body and that's like your personal energetic signature during the sessions what they said.
• 56:27
  SPEAKER_02: And then they can test it against like if you know different minerals or herbs or vitamins or bacteria or organ systems, emotions or you know test it for heavy metals and then they make recommendations, you know, for detox or supplements or lifestyle changes, things like that.
• 56:50
  SPEAKER_02: So the goal is to really identify different imbalances in the body and then to match um the body with a compatible remedy um you know to to address what they're thinking is the root cause energetically.
• 57:04
  SPEAKER_02: So whether or not that's really scientific is highly debated.
• 57:10
  SPEAKER_02: It's um I would say that like the mainstream is really not in general going to support it.
• 57:15
  SPEAKER_02: Muscle testing itself is highly controversial.
• 57:18
  SPEAKER_02: I know Joel has his thoughts on that as well.
• 57:20
  SPEAKER_02: Remember Joel we had the person at um one of the summits and um what I would say is um I know some practitioners who are are who have had great success at using that technique.
• 57:35
  SPEAKER_02: I also know some practitioners who are maybe I would say not as practiced, um aren't as tapped into their intuition and they have misguided people.
• 57:49
  SPEAKER_02: Okay so just like there's good farmers and not so good farmers and good doctors and not so good doctors there's some that are are really well versed in doing this and some that just aren't yet um we don't really have any double blinded studies for me to you know send you links to to verify it um I for me this uh this comes back to um tapping into your own in your own God given intuition I think the best thing that you could for me the best solution is to learn how to do it yourself right to learn how to tap into your own intuition and um there's people will call it muscle testing like you can do the arm test or the sway test or the ring and the finger test.
• 58:33
  SPEAKER_02: And that works for some people and for some people it just doesn't resonate you know um but you don't have to use that method in order to tap into your intuition because you know you can feel things like I don't have to use any of those methods.
• 58:50
  SPEAKER_02: You know I pray about it and then I ask God for the answer and then he'll often show me something.
• 58:56
  SPEAKER_02: And so that's all tap in my I summarize that as all tapping into the intuition.
• 59:02
  SPEAKER_02: So for me I really like to go through God um and do it myself.
• 59:07
  SPEAKER_02: But like I said there are some great practitioners who um and when I say that what I mean is I have some friends who have done that and then they will have the person tested as a follow-up at least in initially in their practice you know to make sure that what they were prescribing was accurate and they were accurate.
• 59:30
  SPEAKER_02: So there are there does seem to be validity to this we do know that um you know we've talked about the biofield the energy field on this podcast quite a bit now and so you already know that your field interacts with everything that's around you right everything is part of everything um because energy everything's energy and um we we can transfer it and so it's this concept that when you bring something into your field, your body will respond to it.
• 59:58
  SPEAKER_02: Even if you're not aware that the body's responding to it it will respond um either in a positive neutral or a negative way kind of graded on a spectrum.
• 1:00:09
  SPEAKER_02: And so it's tapping into that response from your body that's letting them know if you are imbalanced um you know with things that it's showing you.
• 1:00:18
  SPEAKER_02: So I I hope that it's a big topic too like we can literally have a whole pack us on that alone.
• 1:00:24
  SPEAKER_02: But that's yeah oh good Joan yay like but that's that's my bottom line on that one.
• 1:00:32
  SPEAKER_02: And I think I might have I think we got everybody um yay this might be the first time we got through all the questions.
• 1:00:42
  SPEAKER_02: Now we still have a ton of questions that people have sent in I will start trying to ask more of those during these QA's and and Joel and I are weaving some into the podcast as well because we do want to you know show our respect and appreciation to all of our listeners and make sure that we are paying attention and being diligent um in answering your questions and fulfilling your needs.
• 1:01:06
  SPEAKER_07: Okay so what um to take us out one of the um one of the listeners posted on discord that she would like it if Joel at the end of each um q a you can um you can conclude with a prayer oh all right you want to do that sure all right our Lord thank you for the time together thank you for the time to share thank you for the time of fellowship and encourage and challenge and uh we just thank you that you have given us uh a medium here that we can reach across lots of miles and uh be able to share with each other um bless us in what we've learned continue to lead us and direct us and better learning and better caring uh for these amazing bodies you've given to us and the land that you provided to us and the food that you provided with we're just uh delighted um to be able to share and we pray in Jesus' name