Latest / Dave Kroupa (DOC)'s show / Dr. Kroupa's Natural Health Hours 5-20-26 with Doc, Suzi, and Bill

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Dr. Kroupa's Natural Health Hours 5-20-26 with Doc, Suzi, and Bill · Dave Kroupa (DOC)'s show

• 0:07
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  Speaker 3: Yeah, by condition, I will coup the small with the
• 2:00
  Speaker 3: sundown shining.
• 2:03
  Speaker 4: And I found my mind in a brown paper peg.
• 2:10
  Speaker 5: But then.
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  Speaker 3: I tripped on a clouding fairly eight miles high high.
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  Speaker 3: A jagged sky, I just dropped in to see what
• 2:26
  Speaker 3: condition my condition was in.
• 2:30
  Speaker 6: Yeah, yeah, my condition?
• 2:45
  Speaker 2: All right. Welcome to Doctor Krupa's Natural Health Ours. We
• 2:49
  Speaker 2: are a couple minutes behind schedule. We were having a
• 2:52
  Speaker 2: little issues with Wi Fi connections, but we are back.
• 2:57
  Speaker 2: It is May twentieth, twenty six, and we've got Susie
• 3:04
  Speaker 2: Bill and we do not have a producer of Steve anymore.
• 3:10
  Speaker 2: We don't know quite what happened, but he hasn't been
• 3:13
  Speaker 2: with us the last three weeks, and I think he
• 3:16
  Speaker 2: moved on to some other things. It might have been
• 3:19
  Speaker 2: that those big checks we were paying were just not
• 3:22
  Speaker 2: enough money. I don't know, but all serious of society,
• 3:26
  Speaker 2: ladies and gentlemen, I apologize. The last two weeks the
• 3:32
  Speaker 2: show was rocky at best, and we were trying to
• 3:39
  Speaker 2: iron out the bugs, but it's really hard to do
• 3:41
  Speaker 2: when you're broadcasting. So we have switched over to Spreaker
• 3:46
  Speaker 2: offline because they don't do online anymore. And we're talking
• 3:51
  Speaker 2: on Zoom for me and Susie, and Bill's on Bluetooth
• 3:56
  Speaker 2: on the phone, and we're still trying to get Bill
• 3:58
  Speaker 2: onto Zoom, but we haven't totally we've figured that out.
• 4:02
  Speaker 2: Maybe during the show he can try it on his
• 4:05
  Speaker 2: computer and we might be able to pick him back up.
• 4:07
  Speaker 2: But anyway, let's let Susie and Bill say hello. Susie, Hello,
• 4:12
  Speaker 2: if you wanted, thanks.
• 4:13
  Speaker 7: For joining with us.
• 4:14
  Speaker 5: And again I'm gonna repeat with that.
• 4:17
  Speaker 8: We try to be as professional as possible. Last two
• 4:20
  Speaker 8: weeks have been rocky, and we thank you for hanging
• 4:23
  Speaker 8: in there with them.
• 4:27
  Speaker 2: Yep, did you say something, Bill?
• 4:33
  Speaker 5: I did? I said how the folks?
• 4:35
  Speaker 2: Oh, okay, I didn't hear it on my end. I'm sorry,
• 4:38
  Speaker 2: all right, y. Does everything sound pretty good on your phone?
• 4:42
  Speaker 9: Bill?
• 4:44
  Speaker 5: Yep, I hear you guys just great.
• 4:45
  Speaker 2: Okay, And if you get a chance, like during break
• 4:49
  Speaker 2: or something, maybe you can go back and look at
• 4:51
  Speaker 2: your computer and just see if there's anything that looks,
• 4:55
  Speaker 2: you know, got to do with the microphone, because it
• 4:58
  Speaker 2: showed you how had the microphone that you weren't muted.
• 5:02
  Speaker 2: And we share like to have you on zoom if
• 5:04
  Speaker 2: we could do it. But tonight we're going to talk
• 5:07
  Speaker 2: about cooking oils and fats. This comes up all the time,
• 5:12
  Speaker 2: and I'd say probably ninety percent of what you see
• 5:15
  Speaker 2: in the grocery stores is bad for you. It is terrible.
• 5:19
  Speaker 2: And canola oil has been really making the road and
• 5:27
  Speaker 2: it is the worst of the worst, and it's so
• 5:29
  Speaker 2: sad that a lot of people think it's good. A
• 5:32
  Speaker 2: lot of restaurants are bragging. I saw one the other
• 5:35
  Speaker 2: day bragging they have the best hamburgers in town and
• 5:41
  Speaker 2: probably frying them in canola oil, and it just broke
• 5:45
  Speaker 2: my heart. One thing I want to tell you guys,
• 5:49
  Speaker 2: when you do a show like we do, Oh Bill,
• 5:54
  Speaker 2: it says you're in the waiting room, let me click
• 5:56
  Speaker 2: on that. What's that?
• 6:02
  Speaker 9: What's just?
• 6:15
  Speaker 2: Can you hear him Susy through zoom?
• 6:19
  Speaker 5: I can hear you, guys, just flying?
• 6:24
  Speaker 2: Yeah, I heard him just then. Bill was out of
• 6:26
  Speaker 2: you on the phone or the computer.
• 6:31
  Speaker 5: I'm sitting here at my computer, so I have no
• 6:33
  Speaker 5: idea which one?
• 6:34
  Speaker 9: It was?
• 6:34
  Speaker 2: All right, just the second. I'm gonna let's let's turn
• 6:37
  Speaker 2: the phone off, ladies and gentlemen, I apologize, but I'm
• 6:41
  Speaker 2: getting a terrible feedback here. Yeah, so I'm gonna, uh,
• 6:49
  Speaker 2: let's see here. All right, Bill, I'm gonna shut the
• 6:51
  Speaker 2: phone off. Go ahead and say something.
• 6:53
  Speaker 5: Bill. Okay, I'm just saying something, and.
• 7:00
  Speaker 2: You're and you're talking to the computer. All right, I'm
• 7:05
  Speaker 2: going to turn the phone off. All right, Bill, the
• 7:11
  Speaker 2: phone's off, go ahead and talk for a minute. What
• 7:21
  Speaker 2: do you think? Says he?
• 7:22
  Speaker 4: Did we lose him?
• 7:25
  Speaker 7: I can't have on my handle because I can see
• 7:28
  Speaker 7: the screen.
• 7:28
  Speaker 10: That says Bill.
• 7:29
  Speaker 2: Yeah, I see a screen. It says Bill is a guest,
• 7:32
  Speaker 2: and it shows his microphone is not muted. Bill, are
• 7:36
  Speaker 2: you talking in front of the computer? Oh? What was that?
• 7:48
  Speaker 5: He said?
• 7:48
  Speaker 2: Oh? Oh, so he's not talking to us. All right,
• 7:56
  Speaker 2: let's go back to bluetooth and get on with the show.
• 7:58
  Speaker 2: I'm embarrassed. I thought I had all this figured out.
• 8:06
  Speaker 7: Because it's not a live recording, we can't start over them.
• 8:12
  Speaker 2: Well, yeah, but I'm also recording it on a speaker.
• 8:27
  Speaker 5: There you are all right? Are you back?
• 8:30
  Speaker 2: Kind of Yeah, we don't know what's going on, bill,
• 8:33
  Speaker 2: because it shows your computer online and it shows your
• 8:37
  Speaker 2: microphone's working. I'm wondering if you don't have the volume
• 8:40
  Speaker 2: turned up.
• 8:42
  Speaker 5: No, I've got all that there there.
• 8:44
  Speaker 2: I can hear you now, but you can hear us
• 8:47
  Speaker 2: on the phone.
• 8:49
  Speaker 5: Yeah, I can hear you on the phone. Yeah. If
• 8:51
  Speaker 5: I'm out of.
• 8:51
  Speaker 2: The stuff, all right, well we'll just stick with the phone,
• 8:55
  Speaker 2: all right. So anyway, ladies and gentlemen, what I was
• 8:58
  Speaker 2: saying is we joke around, but this is all volunteer.
• 9:04
  Speaker 2: You don't get paid at our level to do shows.
• 9:08
  Speaker 2: We do them because we love it. We want to
• 9:10
  Speaker 2: help people, we want to entertain, we want to give
• 9:14
  Speaker 2: you food for thought and just have a good time.
• 9:17
  Speaker 2: So there's not a bunch of money to be made
• 9:21
  Speaker 2: unless you do this on some big time scale, and
• 9:26
  Speaker 2: we're not in that ballpark. But we have a lot
• 9:28
  Speaker 2: of fun and we really want it to be a
• 9:30
  Speaker 2: good show, and so we are very displeased that we've
• 9:34
  Speaker 2: had all these problems. When our producer was with us,
• 9:38
  Speaker 2: he was able to take care of all this stuff
• 9:40
  Speaker 2: really well, and we have not had a chance to
• 9:43
  Speaker 2: learn all of it since he hasn't been with us
• 9:46
  Speaker 2: now for three weeks, so it's a little bit rough,
• 9:48
  Speaker 2: but we'll get through. Everybody's sounding okay and here, okay,
• 9:54
  Speaker 2: we'll just go ahead and proceed. We're good, okay, great,
• 10:00
  Speaker 2: all right, Well, cooking oils, you know, everybody says which
• 10:05
  Speaker 2: ones are good and what one should I buy and
• 10:08
  Speaker 2: how does it work? And one of the things they
• 10:10
  Speaker 2: talk about in the literature on cooking oils is that
• 10:17
  Speaker 2: you get in the shower and you turn on the water,
• 10:20
  Speaker 2: and you notice your skin is water repelling. Well, the
• 10:25
  Speaker 2: reason it is is because healthy skin is rich and
• 10:29
  Speaker 2: natural oils made from essential fatty acids, the omega trees
• 10:35
  Speaker 2: and that in particular little sixes, well mostly the trees,
• 10:40
  Speaker 2: and these oils also help the skin retain moisture from
• 10:44
  Speaker 2: the inside so you don't dry out or dehydrate. And
• 10:48
  Speaker 2: if your skin's too dry, you're bothered by skin or
• 10:52
  Speaker 2: scalp conditions, you may be suffering from a deficiency of
• 10:56
  Speaker 2: the good fatty acids. Consumption of the hydrogenated oils and
• 11:02
  Speaker 2: the olioil products such as margarine and processed cooking oils
• 11:08
  Speaker 2: can aggravate all kinds of skin problems. So you want
• 11:12
  Speaker 2: to stay away from that stuff. And what they do
• 11:15
  Speaker 2: during hydrogenation and what it does. It preserves the oil
• 11:19
  Speaker 2: and extends the shelf life by converting them chemically into
• 11:24
  Speaker 2: something the human body has never had. So during hydrogenation,
• 11:30
  Speaker 2: a seed or vegetable oil is first exposed to very
• 11:36
  Speaker 2: high temperature and pressure in the presence of hydrogen gas,
• 11:46
  Speaker 2: then and also nicked, and this breaks down the oil
• 11:51
  Speaker 2: molecules and reassembles them in a new farm called saturated
• 11:57
  Speaker 2: with hydrogen. And this new synthetic substance has a higher
• 12:03
  Speaker 2: melting point than original oil, so it's solid at room temperature,
• 12:08
  Speaker 2: like crisco, and that's not a good thing. And all,
• 12:12
  Speaker 2: after the synthetic fat is refined, bleached, and deodorized, the
• 12:17
  Speaker 2: product is finally reflavored, recolored and put out in the market.
• 12:23
  Speaker 2: And the manufacturers who buy the fake fat is happy
• 12:27
  Speaker 2: because there's no spoilage in shipping. The shelf life's great
• 12:32
  Speaker 2: and it doesn't look like good oil at room temperature.
• 12:37
  Speaker 5: So what do you eat?
• 12:38
  Speaker 2: Which fats? Which oils? What's good? Well by eating whole
• 12:43
  Speaker 2: foods that naturally contain them. Is the best wild caught
• 12:50
  Speaker 2: fish down in the north cold deep Atlantic, raw nuts
• 12:54
  Speaker 2: and seeds, organic eggs, naturally raised meats, organic butter, preferably
• 13:04
  Speaker 2: unpasteurized argon meats, especially liver. Liver is very important for
• 13:10
  Speaker 2: all this. Clean animals, unpasteurized milk, avocados, olives all very good.
• 13:19
  Speaker 2: Now when it comes to fats and oils that have
• 13:23
  Speaker 2: been separated from their source, that is the stuff we
• 13:28
  Speaker 2: cook with and put on salads, this picture is very
• 13:33
  Speaker 2: clear to understand. We must first look at how most
• 13:36
  Speaker 2: seed oils are processed, and that's part of the problem.
• 13:40
  Speaker 2: The process to separate or extract an oil from food.
• 13:46
  Speaker 2: The food is either pressed in a mechanical device, are
• 13:51
  Speaker 2: is expelled, are extracted using chemical solvents that don't sound
• 13:57
  Speaker 2: very appetizing. And while the farm of being separated probably
• 14:03
  Speaker 2: sounds better and more preferable than the solvents, none of
• 14:09
  Speaker 2: them are good for you. They all have bad things.
• 14:11
  Speaker 2: The pressure creates during depressed food. The temperature of the
• 14:17
  Speaker 2: food the oil is typically over one hundred and twenty
• 14:21
  Speaker 2: degrees fahrenheit, at which point oxygen in the air reacts
• 14:26
  Speaker 2: with the oil and it rates about one hundred times
• 14:31
  Speaker 2: faster than room temperature. So we've already seen negative effects
• 14:38
  Speaker 2: of oxidation on the oils, and much of rantsifications of
• 14:43
  Speaker 2: the oil goes RNTs it really fast, and no commercial
• 14:47
  Speaker 2: oils are truly fresh, none, no matter what they tell you.
• 14:52
  Speaker 2: So regardless of how healthy and oil might seem, you'd
• 14:57
  Speaker 2: be wise to steer clear of any oil it talks
• 15:02
  Speaker 2: about any kind of refined anything on their label. And
• 15:07
  Speaker 2: bear in mind that all processed foods sold in the
• 15:12
  Speaker 2: natural food trade industry contain solve and extracted oils because
• 15:18
  Speaker 2: they are cheaper to manufacture. Very sad. So what do
• 15:23
  Speaker 2: we do? Well, expelled pressed, unrefined oils are not fresh,
• 15:31
  Speaker 2: and refined oils are poisonous. So what does that leave
• 15:35
  Speaker 2: us with? What do we do? We want something for
• 15:38
  Speaker 2: our salad, we want something to cook with. Well, one
• 15:41
  Speaker 2: of the very best choices I've ever seen is extra
• 15:45
  Speaker 2: virgin olive oil just pressed at a very cool temperature
• 15:53
  Speaker 2: and unrefined, two things you're looking for in a vegetable oil.
• 15:58
  Speaker 2: And be warned, the term cold press by itself doesn't
• 16:02
  Speaker 2: mean anything, but we know with the extraversion olive oil
• 16:07
  Speaker 2: that oil that is expeller pressed and refined can be
• 16:13
  Speaker 2: called cold press because they didn't use any heat. So
• 16:19
  Speaker 2: they can tell you that and make you think, wow,
• 16:21
  Speaker 2: that's great, but it's not. We want extra virgin olive oil,
• 16:27
  Speaker 2: cool pressed, lightly pressed, and usually what happens is the
• 16:32
  Speaker 2: first squeezing is extraversion, the next one is virgin, and
• 16:37
  Speaker 2: then the next squeezing is just olive oil. So you
• 16:41
  Speaker 2: want the extra version. Now, there are some other oils
• 16:48
  Speaker 2: that other helpful choices for salads and stuff like that.
• 16:52
  Speaker 2: It might be flax oil, hemp oil, and as you
• 16:58
  Speaker 2: can find it cold pressed, unrefined sesame oil, which I like.
• 17:07
  Speaker 2: Our walnut oil is a good option. And other than that,
• 17:11
  Speaker 2: the chances that you're finding a good cooking oil on
• 17:15
  Speaker 2: the shelf pretty bad. Most of them have been altered
• 17:20
  Speaker 2: by heating and refining. Now, the fats, everybody likes the
• 17:25
  Speaker 2: good fats, and they're good forests. And if you're like me,
• 17:30
  Speaker 2: you save your organic bacon grease and you buy the
• 17:36
  Speaker 2: cow cow fat whenever you can and use that. So
• 17:41
  Speaker 2: you got tallow and you've got good old pork fat.
• 17:47
  Speaker 2: And these are great and the best fats to cook
• 17:54
  Speaker 2: with are going to have natural and contain a fair
• 17:57
  Speaker 2: amount of saturated fat, which is much more resistant to
• 18:03
  Speaker 2: oxidation than the unsaturated fats prevalent in plant oils. Such
• 18:10
  Speaker 2: fats would be butter, preferably raw butter on processed virgin
• 18:17
  Speaker 2: coconut oil is good, palm oil, and some areas I'll
• 18:24
  Speaker 2: find peanut oil and that seems to be okay. So anyway,
• 18:28
  Speaker 2: the real culprit here is the over consumption of refined carbohydrates,
• 18:37
  Speaker 2: and that's what happens with these fats. The failure to
• 18:40
  Speaker 2: eat sufficient fat, on the other hand, can have tragic consequences.
• 18:47
  Speaker 2: Consuming fresh, unrefined oils and natural fats is the only
• 18:52
  Speaker 2: way the body can get essential fatty acids as well
• 18:57
  Speaker 2: as fat soluble vitamins. And the fat soluble vitamins are
• 19:02
  Speaker 2: aeed and K and they are so critical to our health,
• 19:10
  Speaker 2: so very important, be careful when you go to the store.
• 19:16
  Speaker 2: Perfect example important terms regarding seeds and vegetable oils. Expeller
• 19:23
  Speaker 2: pressed oil was extracted from the seed or the vegetable
• 19:28
  Speaker 2: using a mechanical press. Although heat is applied in the
• 19:33
  Speaker 2: process to pressure created by the press results in oil
• 19:38
  Speaker 2: typically being heated to one hundred and twenty degrees or over,
• 19:43
  Speaker 2: and it reacts with the oxygen one hundred times faster.
• 19:48
  Speaker 2: Refined and ultra refined oil go through a number of
• 19:52
  Speaker 2: severe high heat chemical process stripped of nutrients. They result
• 20:00
  Speaker 2: in the creation of an unnatural toxic product that our
• 20:05
  Speaker 2: body does not use, such as peroxides, trans fatty acids,
• 20:10
  Speaker 2: and gene altering compounds.
• 20:12
  Speaker 9: Not good.
• 20:13
  Speaker 2: Now, cold press could be good and bad. It means
• 20:17
  Speaker 2: no heat was applied during the extraction of the oil
• 20:21
  Speaker 2: and the seed of the vegetable. This does not mean
• 20:25
  Speaker 2: the oil in the bottle was not heated, however, it
• 20:29
  Speaker 2: just wasn't heated during the process. So yet the oil
• 20:33
  Speaker 2: can be heated to one hundred and twenty degrees after
• 20:37
  Speaker 2: it's expelled because of the high pressure generated by the press. Also,
• 20:43
  Speaker 2: cold press oil can be refined, meaning it was exposed
• 20:48
  Speaker 2: to high heat processes of any refined kind of oil
• 20:53
  Speaker 2: and then unrefined, which is what we want. This is
• 20:57
  Speaker 2: the oil that has been exposed to high has not
• 21:02
  Speaker 2: been exposed to high temperatures excuse me and of the
• 21:08
  Speaker 2: refining process and unrefined oils are usually extracted at very
• 21:13
  Speaker 2: low temperatures and package to ensure minimal oxidation to prevent
• 21:20
  Speaker 2: rnsity and so the final product that is they are
• 21:25
  Speaker 2: sold in dark containers to keep sunlight from damaging them
• 21:29
  Speaker 2: and stored in a refriger section, excuse me. And examples
• 21:38
  Speaker 2: would be hemp oil, barrage oil, evening primrose, efa oils,
• 21:47
  Speaker 2: the essential fatty acids, extra virgin olive oil, coconut palm oil,
• 21:55
  Speaker 2: and they might be found on the shelves along refined oil.
• 21:58
  Speaker 2: But you know they're going to be different, so very important.
• 22:03
  Speaker 2: In the old days, you could cook with the Lord,
• 22:05
  Speaker 2: which was basically modern day bacon grease, big fat. But
• 22:11
  Speaker 2: now if you pick up a jar of Lord in
• 22:14
  Speaker 2: most stores, you'll see a whole lot of chemicals in
• 22:16
  Speaker 2: there that you don't want, all right, Susie Bill anything,
• 22:20
  Speaker 2: Susie Yeah, it's.
• 22:24
  Speaker 8: It never seems to amaze me how how they.
• 22:31
  Speaker 11: Pass you, guys, good whole food like butter, like large hello,
• 22:40
  Speaker 11: and then replace it with Of course, these companies, the industries,
• 22:47
  Speaker 11: whether it's Canoa, whether.
• 22:49
  Speaker 7: It's big Old Crisco.
• 22:52
  Speaker 8: Have such deep pockets that they can convince politicians butter's
• 22:58
  Speaker 8: bad for you.
• 23:00
  Speaker 12: But you know, we've talked about this before where Canoa,
• 23:10
  Speaker 12: yeah means Canada oil and it was originally developed for
• 23:17
  Speaker 12: you know, lubritants, for the shipping industry. Uh that that
• 23:59
  Speaker 12: sub bun and give you like a bit of radiant peak.
• 24:05
  Speaker 13: For forty hours.
• 24:06
  Speaker 2: That's fabulous if you get a chance, ladies and gentlemen
• 24:11
  Speaker 2: tallow and you're used bacon grease from uncured natural bacon
• 24:18
  Speaker 2: is a wonderful thing. Bill, how about you?
• 24:23
  Speaker 5: Yeah, that's interesting about crystal. But I remember my mom,
• 24:31
  Speaker 5: and I've been doing this too. She always had a
• 24:35
  Speaker 5: jar of bacon grease and the refrigerator. Every time she
• 24:39
  Speaker 5: fixed practice, she pour that grease off into that jar
• 24:44
  Speaker 5: and it wound up in all kinds of other food
• 24:47
  Speaker 5: and it makes a great flavor.
• 24:49
  Speaker 2: Yeah, you can actually.
• 24:51
  Speaker 7: Go to Amazon.
• 24:53
  Speaker 5: I mean you can use a jar.
• 24:54
  Speaker 8: But what I like about the bacon.
• 24:58
  Speaker 14: Do a search on an as for stainless steel bacon grease.
• 25:05
  Speaker 7: Container.
• 25:06
  Speaker 8: But at the top, it's got a lid lid, and
• 25:09
  Speaker 8: you take that off, and then it's got a sub
• 25:12
  Speaker 8: lid and that's like.
• 25:13
  Speaker 15: A strainer, and so it strains.
• 25:16
  Speaker 8: The solids off of it so that you're bacon grease that.
• 25:21
  Speaker 15: You pour it off, it's cleaner.
• 25:25
  Speaker 5: I guess, well, I kind of like bitch and eggs
• 25:45
  Speaker 5: and bacon and by cell addressing.
• 25:48
  Speaker 2: Yeah, well, well, you know I was talking on here
• 25:51
  Speaker 2: about taking bacon grease and heating it up and using
• 25:56
  Speaker 2: it on Wilton. Let us salad with onions and garlic
• 26:01
  Speaker 2: and tomatoes, and you drizzle that on the salad. It's
• 26:05
  Speaker 2: it's a gift from God. It's that good.
• 26:10
  Speaker 5: That's an old fashioned recipe.
• 26:12
  Speaker 2: And grandmother, Yeah, I learned it from my grandmother and
• 26:16
  Speaker 2: it was so good it sounded terrible and then oh,
• 26:22
  Speaker 2: it's such good flavor. All right, guys, Well we ran
• 26:27
  Speaker 2: a couple of minutes late, but we're back on track.
• 26:31
  Speaker 2: Bill sounds pretty good. Sissy's everything sounds good in your end, okay,
• 26:37
  Speaker 2: And ladies and gentlemen, like we said, we really apologized
• 26:40
  Speaker 2: for the last couple of weeks, and I'm not sure
• 26:43
  Speaker 2: what happened, because I wasn't even told that we weren't
• 26:47
  Speaker 2: going to have our producer. So I guess he has
• 26:49
  Speaker 2: moved on to greener pastures, and we can only wish
• 26:53
  Speaker 2: him well. He knows a lot of stuff, and he's
• 26:56
  Speaker 2: really good at this kind of stuff. And the last
• 26:59
  Speaker 2: two weeks roomed it for us because we weren't prepared
• 27:03
  Speaker 2: to do all the things he was doing from his end,
• 27:06
  Speaker 2: and our show really struggled, and we really really don't
• 27:11
  Speaker 2: like that. It's very embarrassing. We want to turn out
• 27:13
  Speaker 2: a good show, So tonight we're doing it a little different,
• 27:16
  Speaker 2: and maybe during the week bill we'll get with you
• 27:19
  Speaker 2: and try to figure out what's going on with getting
• 27:22
  Speaker 2: you on Zoom. We might practice on that a little
• 27:24
  Speaker 2: bit so we can have all three of us. And
• 27:28
  Speaker 2: I have to warn you you're flying on Zoom with
• 27:32
  Speaker 2: a pilot who's never took a flying lesson and drinks,
• 27:36
  Speaker 2: so just let you know. Okay, guys, well it's doctor
• 27:40
  Speaker 2: Cooper's Natural Health Hours. We are pretty much back on track,
• 27:45
  Speaker 2: and it is the twentieth of May. It is Ryl's
• 27:50
  Speaker 2: birthday today, and burned my calculator up just trying to
• 27:56
  Speaker 2: figure the age, but I have other calculators. So anyway,
• 28:01
  Speaker 2: we appreciate that you're here. Please listen to our sponsors
• 28:05
  Speaker 2: and we will be right back.
• 28:14
  Speaker 1: Worried about where your next meal will come from if
• 28:17
  Speaker 1: the power is out for an extended period of time,
• 28:19
  Speaker 1: I'd like to suggest new Man of Foods, a family
• 28:22
  Speaker 1: owned business with a passion for food quality and taste,
• 28:25
  Speaker 1: as well as long term storage reliability. Newmana dot com.
• 28:29
  Speaker 1: Check them out for your family's health and security. Foods
• 28:33
  Speaker 1: so good tasting and good for you it can be
• 28:35
  Speaker 1: eaten every day. Standard buckets are GMO free, contain no aspartame,
• 28:40
  Speaker 1: high fruitose, corn syrup, autolized yeast, extrag chemical preservatives.
• 28:45
  Speaker 13: Or soy.
• 28:46
  Speaker 1: You can be confident your new man of meals will
• 28:49
  Speaker 1: be there for you and your family when you need
• 28:51
  Speaker 1: them during an emergency. New Manna dot com a nutritionally
• 28:55
  Speaker 1: healthy way to prepare for any disaster. That's new mana
• 29:00
  Speaker 1: dot com. And you m a n n a dot com.
• 29:11
  Speaker 2: Got a project you need someone you can trust, big
• 29:14
  Speaker 2: or small. Worried about fairness and quality? Worry no more.
• 29:19
  Speaker 2: Call Renovation and Design eight three zero three seven seven
• 29:24
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  Speaker 2: Design eight three zero three seven seven two one three
• 29:37
  Speaker 2: one and prepare to be amazed.
• 30:01
  Speaker 10: Never dream I'd see you around this far from our hometown.
• 30:10
  Speaker 10: Standing face the face, it all comes back to me.
• 30:18
  Speaker 10: But I'm with her and you're with him. That's how
• 30:24
  Speaker 10: the night begins.
• 30:27
  Speaker 13: But I've seen night.
• 30:28
  Speaker 10: Time change staying so easily.
• 30:34
  Speaker 16: If I would only dance with you.
• 30:38
  Speaker 10: It would only take a song to to show you
• 30:44
  Speaker 10: that my feet.
• 30:47
  Speaker 16: I've never slept with.
• 30:52
  Speaker 10: My will crossplve you remember having found.
• 31:00
  Speaker 13: If Michael dones with.
• 31:02
  Speaker 10: You, call it look or call this bete be here
• 31:17
  Speaker 10: was worth the wait.
• 31:20
  Speaker 17: We both had lots.
• 31:21
  Speaker 10: Of time to try and start again.
• 31:29
  Speaker 2: All Right, we are back. Welcome back to Doctor Cooper's
• 31:32
  Speaker 2: Natural Hotelers. We've got Susie Bill and I'm bringing up
• 31:36
  Speaker 2: the rear over here, and uh, we're gonna see if
• 31:40
  Speaker 2: they've got anything they want to talk about on fats
• 31:43
  Speaker 2: and oils and uh that good stuff before we move
• 31:48
  Speaker 2: on Susie.
• 31:51
  Speaker 7: So, I was gonna say something of the week that
• 31:56
  Speaker 7: we've had.
• 31:57
  Speaker 5: I forgot it, but.
• 32:00
  Speaker 7: Oh, I know what I was going to say.
• 32:02
  Speaker 8: I know it's not recipe time, but you know, I've
• 32:04
  Speaker 8: been super interested in watching some of these videos about
• 32:09
  Speaker 8: you know, how how people survived you know without you know,
• 32:13
  Speaker 8: refrigeration and things like that, and you know.
• 32:17
  Speaker 18: Uh huh, lucky.
• 34:30
  Speaker 2: Good stuff. Yeah, that's a good way to a man's heart.
• 34:34
  Speaker 2: I like it anything, Bill.
• 34:37
  Speaker 5: Yeah, that's the way my dad used to make fried potatoes. Yep.
• 34:42
  Speaker 5: And when my mam would cook dinner, and she'd move
• 34:45
  Speaker 5: over and he'd put that skillet on and put the
• 34:48
  Speaker 5: bacon grease in it, and fry the onions and throw
• 34:50
  Speaker 5: the potatoes in. And I'll tell you, I haven't had
• 34:53
  Speaker 5: anything any fried potatoes like that. Stat they were wonderful.
• 34:57
  Speaker 2: So they fried them in bacon grease. Yep, that sounds
• 35:01
  Speaker 2: really good to me. And yeah, I can do that
• 35:09
  Speaker 2: pretty good. All right, Well, I guess we'll jump ahead.
• 35:13
  Speaker 2: Get yourself some raw butter. It's a gift from God.
• 35:17
  Speaker 2: I talked to somebody recently that had been led to
• 35:24
  Speaker 2: believe that raw milk, raw butter, all those raw things
• 35:28
  Speaker 2: were bad for you. And a lot of that is
• 35:30
  Speaker 2: I saw a congressman the other day, congresswoman, I guess
• 35:35
  Speaker 2: she would call her. And she did not impress me
• 35:38
  Speaker 2: as knowing very much about healthcare. But she was trying
• 35:41
  Speaker 2: to lecture Robert F. Kennedy Junior. And she was tearing
• 35:47
  Speaker 2: into him because she said people are drinking raw milk.
• 35:52
  Speaker 2: That that should be illegal, that's criminal, and she had
• 35:56
  Speaker 2: no idea. So raw milk is a gift from God
• 35:59
  Speaker 2: for sure. All right, Well, one last.
• 36:02
  Speaker 14: Thing before they can't patent butter. They can't patent bacon baten,
• 36:13
  Speaker 14: canola oil, they can patent margarine, they can patent crisco.
• 36:20
  Speaker 2: Yeah, well, you know, and canola oil came from the
• 36:25
  Speaker 2: rape seed plant, and it was so nasty that most
• 36:29
  Speaker 2: natural people and even the chemical people use the rape
• 36:33
  Speaker 2: seed plant in making pesticides because even the bugs didn't
• 36:38
  Speaker 2: want it. And then they figured out that they could
• 36:42
  Speaker 2: genetically modify it and call it that they raised a
• 36:46
  Speaker 2: canola plant. So now they think they're God and people
• 36:50
  Speaker 2: are eating it up and buying it, and lucky for me,
• 36:54
  Speaker 2: it tastes bad to me. I just can't explain it.
• 36:57
  Speaker 2: Oh one thing before we dive into the part of
• 36:59
  Speaker 2: the show that I know you guys are just crying for.
• 37:04
  Speaker 2: I got my stuff from Smuggler's lounge today. The Harsh
• 37:09
  Speaker 2: Reddish and Susie got some the other day. I did
• 37:12
  Speaker 2: not get to try mine, but I did open the
• 37:15
  Speaker 2: lid and flames came out and I put it close
• 37:20
  Speaker 2: to my nose and I said hello. So I was
• 37:25
  Speaker 2: talking to them up there, a lady named Christy, and
• 37:28
  Speaker 2: she said there is a local family on a small
• 37:32
  Speaker 2: farm that makes that for them. Because I asked her,
• 37:36
  Speaker 2: how did you get something that everybody says it's got
• 37:39
  Speaker 2: great flavor, but it is hot, fiery. And then she
• 37:44
  Speaker 2: told me it's a small family business that does that,
• 37:48
  Speaker 2: So that's pretty cool. So I got some spices from them,
• 37:53
  Speaker 2: and the harsh reddish mustard and a harsh reddish bill.
• 37:57
  Speaker 2: I thought you liked that stuff, but you didn't sound interesting,
• 38:00
  Speaker 2: and we were talking about it.
• 38:02
  Speaker 5: Well, you know, if I buy a jar of horse reddish,
• 38:08
  Speaker 5: it stays at my fridge for about two years and
• 38:11
  Speaker 5: I use it periodically, but it's not something that I
• 38:14
  Speaker 5: eat by this spoon shot.
• 38:16
  Speaker 2: Oh well, what I do? I mix it with hash
• 38:19
  Speaker 2: frowns my eggs where the yolk is running, and salt
• 38:26
  Speaker 2: and pepper, and oh I just love that combination. But
• 38:31
  Speaker 2: I haven't tried this.
• 38:32
  Speaker 9: Izzy.
• 38:32
  Speaker 2: You want to tell them what you tried ears on
• 38:34
  Speaker 2: and how you liked it. Yeah, we were.
• 38:39
  Speaker 8: We got a little brushers throwing aingrim texas it's down
• 38:43
  Speaker 8: there on the rod would be where the big blood
• 38:46
  Speaker 8: was last July. Fortunately the straw wasn't touched. And this
• 38:50
  Speaker 8: is by a husband and wife. It's not a big
• 38:54
  Speaker 8: prover HTV. Whatever you walk.
• 38:57
  Speaker 4: In and there's a wooden.
• 39:00
  Speaker 8: To walk on, and you know they've got products from
• 39:05
  Speaker 8: area producers to whether it's I've got some local growing squash,
• 39:11
  Speaker 8: I've got some.
• 39:11
  Speaker 9: Local USA.
• 41:20
  Speaker 19: USA USA.
• 42:28
  Speaker 2: Sounds good?
• 42:30
  Speaker 4: All right.
• 42:31
  Speaker 2: So Susie every once in a while accuses me of
• 42:33
  Speaker 2: getting some of the humor from the dark web. And
• 42:38
  Speaker 2: some of these jokes are a little crude.
• 42:42
  Speaker 9: Uh.
• 42:42
  Speaker 2: They asked one of the guys what was the worst
• 42:47
  Speaker 2: joke he ever told, and he said he said it
• 42:52
  Speaker 2: was the one about Africa and mosquitoes killing people. And
• 43:00
  Speaker 2: he said that he thought to himself, if we could
• 43:04
  Speaker 2: have only afforded more mosquito, that's more mosquitoes would have survived.
• 43:11
  Speaker 2: All right. On the night or during the day, Missus
• 43:17
  Speaker 2: Abraham Lincoln said to Abe, would it kill you to
• 43:22
  Speaker 2: take me to the theater tonight? That's rough but funny,
• 43:30
  Speaker 2: all right. When somebody close to you dies, get up
• 43:35
  Speaker 2: and move away to a different seat. All right, guy says,
• 43:43
  Speaker 2: I am very secure in my manhood. I have no
• 43:46
  Speaker 2: problem buying tampons, he said, but evidently they are not
• 43:52
  Speaker 2: considered a proper present. That was funny, all right. If
• 44:01
  Speaker 2: you talked, all where do my joke go? Oh? If
• 44:07
  Speaker 2: you take all the money that we spend here in
• 44:11
  Speaker 2: the West in one week on food, you could feed
• 44:18
  Speaker 2: the Third world for a year. And I'm thinking we're
• 44:23
  Speaker 2: paying too much for food. All right. I remember what
• 44:30
  Speaker 2: I was doing the first time I told someone I
• 44:35
  Speaker 2: love you? Was I was lying trying to get sex.
• 44:40
  Speaker 2: And does anybody know this guy? So far? All right,
• 44:46
  Speaker 2: I'll tell you who he is at the end, he said,
• 44:49
  Speaker 2: I live near a remedial school and there's a big
• 44:54
  Speaker 2: sign that says slow children. He said that can't be
• 44:59
  Speaker 2: good for their egos. But on the other hand, they
• 45:03
  Speaker 2: can't read the sign anyway. All right, Swimming is good
• 45:10
  Speaker 2: for you, great cardio exercise, especially if you are drowning.
• 45:17
  Speaker 2: Not only do you get a good workout, but you
• 45:20
  Speaker 2: don't die. Charity flyer little Zuki has to walk thirteen
• 45:33
  Speaker 2: miles to get water, and he said, I kept thinking
• 45:38
  Speaker 2: to myself, why doesn't she move? The guy said, I
• 45:46
  Speaker 2: saw the show Fifty Things to Do Before You Die,
• 45:51
  Speaker 2: and I couldn't help thinking, shouldn't one of them be obvious?
• 45:56
  Speaker 2: Shout for help? All right. British scientists have demonstrated that
• 46:05
  Speaker 2: cigarettes can hurt your children. Fair enough, use an ashtray, gosh,
• 46:16
  Speaker 2: all right, here's the last one. Say what you want
• 46:21
  Speaker 2: about the deaf. You have to think about that for
• 46:27
  Speaker 2: a minute. That was good, Bill. Did you fall out
• 46:33
  Speaker 2: of your chair laughing? You can tell me.
• 46:37
  Speaker 5: Yeah, I'm still trying to fall back up there.
• 46:41
  Speaker 2: You got a man. Some of them were funny, especially
• 46:44
  Speaker 2: a Lincoln and the wife arguing about going to the theater.
• 46:48
  Speaker 2: That was That was pretty good. Dark All right? Where
• 46:58
  Speaker 2: are we at? Oh? Bill? You got a weekly topic
• 47:00
  Speaker 2: up your sleeve?
• 47:04
  Speaker 5: Yeah, if I could find it under the notepage. I
• 47:07
  Speaker 5: wrote all the jokes.
• 47:09
  Speaker 2: Yeah, Susy, how about the recipe department? Are we back
• 47:13
  Speaker 2: on track?
• 47:15
  Speaker 9: Yeah?
• 47:16
  Speaker 4: I think that we are.
• 47:18
  Speaker 2: That's good, all right, and we've of course, we always
• 47:23
  Speaker 2: come back and help Susy with the name of her
• 47:25
  Speaker 2: company because close to that part of the show she's
• 47:28
  Speaker 2: a little looped. But we would never say that to anybody.
• 47:33
  Speaker 2: What time is it? We gotta we got just a
• 47:35
  Speaker 2: few minutes, ladies and gentlemen. We're gonna try to work
• 47:40
  Speaker 2: with Bill during the week and have him on zoom.
• 47:43
  Speaker 2: But I can assure you, unless there's some unforeseen thing
• 47:47
  Speaker 2: we don't know about, that we're gonna have really good
• 47:50
  Speaker 2: shows again with smoothness, not a bunch of technical glitches
• 47:56
  Speaker 2: because we don't have to worry about all that other stuff.
• 47:59
  Speaker 2: The only thing we're not doing right now then we
• 48:01
  Speaker 2: may look at it later, is going live on Rumble.
• 48:05
  Speaker 2: If you're listening to our show, we recorded this the
• 48:10
  Speaker 2: night we used to go live on Rumble on Spreaker,
• 48:13
  Speaker 2: and then in the at the end of the show,
• 48:17
  Speaker 2: we publish it and Spreaker will send it out to
• 48:21
  Speaker 2: about thirteen or fourteen different social places. I'll tell you
• 48:27
  Speaker 2: real quick where it actually goes. Let's see here, let's
• 48:31
  Speaker 2: see that. But they send it out to a lot,
• 48:35
  Speaker 2: so we get the pleasure of our show showing up
• 48:39
  Speaker 2: in a lot of places. And we're very grateful for that.
• 48:45
  Speaker 2: And let's see here, let's see let's see all right, Yeah,
• 48:54
  Speaker 2: the last two weeks I was embarrassed beyond belief. And
• 49:00
  Speaker 2: here we go. It is.
• 49:04
  Speaker 5: Where is that?
• 49:06
  Speaker 2: Where is that? Quit making me look bad? Computer? All right,
• 49:11
  Speaker 2: let's see distribution. There we go. All right, here's where
• 49:15
  Speaker 2: the show goes. At the end of our show, it'll
• 49:19
  Speaker 2: go to Apple Podcasts, Spotify, iHeartRadio, Amazon Music. Thanks to
• 49:24
  Speaker 2: Susie cast Box, Deezer Podcasts, Addic Podchaser, and there's a
• 49:32
  Speaker 2: few more, but those are the main ones. So it
• 49:36
  Speaker 2: covers a lot of territory and it'll do that at
• 49:39
  Speaker 2: the end of the show tonight. I will publish it.
• 49:44
  Speaker 2: It is recorded, and we've also recorded the show on
• 49:48
  Speaker 2: Zoom and Susy it even sent me an email saying
• 49:52
  Speaker 2: that you were where is that? Let's see it says
• 49:59
  Speaker 2: that's Susie joined, and we go, yeah, Susie has joined
• 50:05
  Speaker 2: your meeting, So yeah, what's that.
• 50:12
  Speaker 7: That's so nice of them.
• 50:14
  Speaker 2: Imagine that it's nice that they work with us. And
• 50:20
  Speaker 2: you know, I had to use the proton that you
• 50:24
  Speaker 2: set up for me a long time ago. That's the
• 50:25
  Speaker 2: only way we're able to do this tonight. And I scrambled,
• 50:30
  Speaker 2: ladies and gentlemen. Susie and I talked this morning and
• 50:33
  Speaker 2: we could not get that old system to work for nothing,
• 50:38
  Speaker 2: and we were both flustered and said, you know what,
• 50:41
  Speaker 2: we'll just figure it out later. And I came back
• 50:44
  Speaker 2: this afternoon and had no idea if what I had
• 50:48
  Speaker 2: done was going to work. Sent Susie a link. She
• 50:51
  Speaker 2: tried it, and we said, thank you God, And now
• 50:54
  Speaker 2: we just got to figure out Bill. Bill's Bill could
• 50:58
  Speaker 2: do all this technical stuff, but he holds out on us.
• 51:03
  Speaker 2: Don't you Bill, don't tell me? Are you still there? Yes,
• 51:12
  Speaker 2: says he's there, Bill, Are you there?
• 51:17
  Speaker 8: Probably he's going to try to get back him. So
• 51:19
  Speaker 8: just keep an eye on that.
• 51:21
  Speaker 7: I don't see him.
• 51:22
  Speaker 5: On my screen.
• 51:24
  Speaker 2: No, uh, he's on Bluetooth and it shows him live
• 51:27
  Speaker 2: and still there. That's weird. Well, anyway, we're almost at
• 51:33
  Speaker 2: break time, ladies and gentlemen. And I'll tell you what
• 51:37
  Speaker 2: this show means a lot to us, and it means
• 51:40
  Speaker 2: so much to Susie because she puts so much pressure
• 51:43
  Speaker 2: on herself and she she liked me and Bill we
• 51:47
  Speaker 2: want to have a really good show. And she does
• 51:50
  Speaker 2: a lot of work behind the scenes. Thanks to her,
• 51:54
  Speaker 2: I was able to get through some of this Zoom
• 51:56
  Speaker 2: stuff today just from talking to her doing stuff on
• 52:00
  Speaker 2: the other end for the old zoom. So now we
• 52:02
  Speaker 2: have a new zoom, our own zoom, just for our show.
• 52:06
  Speaker 2: And like I said, we lost the producer somewhere in
• 52:09
  Speaker 2: the wind. Well, we wish him the best. I don't
• 52:12
  Speaker 2: know what he's moving on to, but I'm sure he'll
• 52:15
  Speaker 2: be good at it. And in the meantime, it's just Bill,
• 52:19
  Speaker 2: Susy and myself, and we're gonna have fun and get
• 52:24
  Speaker 2: back to doing a great show and not worrying about
• 52:27
  Speaker 2: all that other stuff. And maybe down the road here
• 52:30
  Speaker 2: we'll figure out how to add Rumble. You have to
• 52:34
  Speaker 2: have him in between software, and Rubble gets the key
• 52:39
  Speaker 2: and gives it to that software and that software place
• 52:42
  Speaker 2: through the mixer and the computer, and so we'll try
• 52:45
  Speaker 2: to figure it out later.
• 52:46
  Speaker 13: Maybe.
• 52:47
  Speaker 2: All right, So we're just about at break time, Sussie,
• 52:50
  Speaker 2: anything before we go to break?
• 52:54
  Speaker 5: Bill?
• 52:54
  Speaker 2: Are you there?
• 52:57
  Speaker 5: Yeah, I'm finally here.
• 53:00
  Speaker 2: Okay, Well, we were talking to you a minute ago
• 53:02
  Speaker 2: and you dished me right. I don't know if I
• 53:05
  Speaker 2: can take it.
• 53:06
  Speaker 5: Yeah, well it's all gone, but the connection was still there,
• 53:09
  Speaker 5: so I don't know what that was all about. But anyway,
• 53:11
  Speaker 5: we're good.
• 53:12
  Speaker 2: Okay, great, all right. Well, ladies and gentlemen. This is
• 53:15
  Speaker 2: Doctor Cooper's Natural Health Hours. It is a news show
• 53:19
  Speaker 2: back like it was quite a while back with Susy,
• 53:22
  Speaker 2: Bill and myself. Please listen to our sponsors and we
• 53:27
  Speaker 2: will be right back.
• 53:34
  Speaker 13: Worried about where your next meal will come from.
• 53:36
  Speaker 1: If the power is out for an extended period of time,
• 53:39
  Speaker 1: I'd like to suggest new man of Foods, a family
• 53:42
  Speaker 1: owned business with a passion for food quality and taste,
• 53:45
  Speaker 1: as well as long term storage reliability Newmanna dot com.
• 53:49
  Speaker 1: Check them out for your family's health and security. Foods
• 53:52
  Speaker 1: so good tasting and good for you. It can be
• 53:55
  Speaker 1: eaten every day. Standard buckets are GMO free, contain no
• 53:59
  Speaker 1: asp tain, high fruitose, corn syrup, autolized yeast extract.
• 54:03
  Speaker 13: Chemical preservatives, or soy.
• 54:05
  Speaker 1: You can be confident your new Mana meals will be
• 54:08
  Speaker 1: there for you and your family when you need them
• 54:11
  Speaker 1: during an emergency. New Manna dot com a nutritionally healthy
• 54:15
  Speaker 1: way to prepare for any disaster.
• 54:18
  Speaker 13: That's new Manna dot com. And you m a n
• 54:21
  Speaker 13: n a dot com.
• 54:30
  Speaker 2: You've heard me t susy about not knowing the company's
• 54:35
  Speaker 2: name and putting tequila in her t. Well, the company
• 54:40
  Speaker 2: name really isn't ranchers and dancers. It is Renovation and
• 54:45
  Speaker 2: Design eight three zero three seven seven two one three one,
• 54:50
  Speaker 2: and she likes her t playing. By the way, what
• 54:53
  Speaker 2: a company. When you tell them your budget, they take
• 54:57
  Speaker 2: great pride in meeting it or going lower, not above.
• 55:02
  Speaker 2: The quality is so great you'll have to see their
• 55:05
  Speaker 2: work to believe it. The true definition of craftsmanship is
• 55:10
  Speaker 2: seen in all their work. Welcome their family to yours
• 55:15
  Speaker 2: and call renovation and design eight three zero three seven
• 55:20
  Speaker 2: seven two one three one.
• 55:33
  Speaker 16: Wind go down.
• 55:36
  Speaker 4: And Joe.
• 55:38
  Speaker 17: And you need to help be.
• 55:46
  Speaker 16: All go jne thing.
• 55:59
  Speaker 9: And so oh.
• 56:00
  Speaker 2: I will be there.
• 56:04
  Speaker 16: To write in.
• 56:07
  Speaker 17: Giving your dog night.
• 56:14
  Speaker 2: You just call my name.
• 56:20
  Speaker 17: And you know where else I am.
• 56:24
  Speaker 16: I'll come running.
• 56:27
  Speaker 17: All your name, see you again.
• 56:36
  Speaker 16: With the string sun fall.
• 56:41
  Speaker 17: All you got to do is call, and I'll be there. Gay,
• 56:49
  Speaker 17: You've got a friend.
• 57:01
  Speaker 13: If the sky.
• 57:04
  Speaker 5: Upon should turn.
• 57:08
  Speaker 6: Dog and pull.
• 57:12
  Speaker 17: And battle, no thing should again the go go head.
• 57:28
  Speaker 6: And call many up now now be knugging upon.
• 57:45
  Speaker 2: All right, we are back. Welcome back to Doctor Trooper's
• 57:48
  Speaker 2: Natural Health Hours. We've got Susie and me on zoom
• 57:52
  Speaker 2: and Bill on the computer. But we're going to try
• 57:54
  Speaker 2: to figure that out later.
• 57:56
  Speaker 5: Bill.
• 57:57
  Speaker 2: One of the things I was thinking about on this stuff.
• 58:01
  Speaker 2: When you log in right before you join, it tells
• 58:05
  Speaker 2: you you can test and you could test your microphone
• 58:08
  Speaker 2: on the computer and your speakers, and you may find
• 58:12
  Speaker 2: that they were turned off where the speakers aren't set
• 58:15
  Speaker 2: up right. So that may be a simple thing where
• 58:18
  Speaker 2: you Susie and myself get on the phone and try
• 58:21
  Speaker 2: that one day during the week, if you guys don't mind,
• 58:24
  Speaker 2: and then we can have us all one happy little
• 58:26
  Speaker 2: family on zoom. All right, well it is that time
• 58:30
  Speaker 2: for a while, Bill or head doctor to take it away.
• 58:33
  Speaker 2: So Bill take it away.
• 58:38
  Speaker 5: Okay. Yeah, all of this high text stuff really makes
• 58:45
  Speaker 5: a guy feel old. You know. I was talking to
• 58:48
  Speaker 5: my buddy about that the other day. He said, yeah,
• 58:50
  Speaker 5: he said, everybody talks about what the latest and greatest software,
• 58:57
  Speaker 5: the latest trick to do this, And he said, I
• 58:58
  Speaker 5: don't understand, he said, I just it just makes you
• 59:01
  Speaker 5: feel old. He was some time ago talking We were
• 59:06
  Speaker 5: talking about about the aging process and what kind of
• 59:12
  Speaker 5: what we're experiencing is as we do that, and he
• 59:18
  Speaker 5: it's not something that I've thought about a lot. I mean,
• 59:23
  Speaker 5: people that I've talked to every once in a while
• 59:25
  Speaker 5: will say something that just kind of hangs in there.
• 59:28
  Speaker 5: And I, as we used to say down that it
• 59:33
  Speaker 5: was wrestle with it. We wrestle with it, think about it,
• 59:37
  Speaker 5: turn it around. He said, you know, as we get older,
• 59:41
  Speaker 5: it's just not much matters anymore. And he didn't say
• 59:47
  Speaker 5: nothing matters anymore, he said, not much matters. So my
• 59:51
  Speaker 5: question has kind of been, well, what does matter? And
• 59:57
  Speaker 5: what the answer to that is is kind of an
• 1:00:00
  Speaker 5: individual thing. But essentially, for me, the things that matter
• 1:00:05
  Speaker 5: and that I worry about are the things that I
• 1:00:07
  Speaker 5: can do something about. I try out to get too
• 1:00:09
  Speaker 5: caught up in things that I can't change, things that
• 1:00:12
  Speaker 5: I can't do anything about. I can't make and stop
• 1:00:16
  Speaker 5: putting all kinds of stupid stuff on automobiles. I can't
• 1:00:19
  Speaker 5: make our governments become autos. I can't make these people
• 1:00:23
  Speaker 5: have a conscience. I do what I can for myself
• 1:00:28
  Speaker 5: and around the people that I care about or know about,
• 1:00:31
  Speaker 5: and hopefully everybody does enough of that that it rubs
• 1:00:34
  Speaker 5: off on someplace. But we spend a lot of time
• 1:00:37
  Speaker 5: worrying about things that we can't really change, things that
• 1:00:42
  Speaker 5: we can't have any impact on. And the problem with
• 1:00:48
  Speaker 5: that which has occurred to me, has it occurred to
• 1:00:53
  Speaker 5: just I guess everybody I know? But usually those kinds
• 1:00:57
  Speaker 5: of things that we worry about. Sometimes there are pretty
• 1:01:00
  Speaker 5: major things, but mostly there they're small things. No, I
• 1:01:04
  Speaker 5: got to go to the store tomorrow, I everthing works
• 1:01:07
  Speaker 5: it in, I got to do this and they need
• 1:01:09
  Speaker 5: to work on that. And I haven't been doing this,
• 1:01:11
  Speaker 5: and all of a sudden, I've got about five or
• 1:01:13
  Speaker 5: eight things floating around in my mind that I have
• 1:01:19
  Speaker 5: to do, things that I should do, things that I
• 1:01:22
  Speaker 5: needed to be doing. I've been I've been trying for
• 1:01:28
  Speaker 5: six weeks to change the blades on my lawn mower,
• 1:01:32
  Speaker 5: and I kept finding all sorts of ways and ways
• 1:01:36
  Speaker 5: not to do it. It was either too hot or
• 1:01:38
  Speaker 5: it was too cold. I was too rainy out there,
• 1:01:41
  Speaker 5: and I didn't want to work in the barn. And
• 1:01:42
  Speaker 5: I said, when you said that, I can find oh,
• 1:01:45
  Speaker 5: but that worry about changing the blades on the moor
• 1:01:48
  Speaker 5: was always there, and it was just kind of bubbling around,
• 1:01:53
  Speaker 5: making me irritated. And I think that's that's who all
• 1:01:57
  Speaker 5: of this we have, you know, three or four, as
• 1:02:00
  Speaker 5: I say, eight things that are kind of a kind
• 1:02:06
  Speaker 5: of just needling us. The point of that is that
• 1:02:13
  Speaker 5: it's what I call accumulative effective stress. We stress about
• 1:02:17
  Speaker 5: these little things that we really can't always do anything about,
• 1:02:21
  Speaker 5: or that we choose not to do anything about it
• 1:02:23
  Speaker 5: in my case, but they're always there, and they're always
• 1:02:28
  Speaker 5: in the back, and it's like and I know, I've
• 1:02:30
  Speaker 5: said a couple of times I've talked from my neighbor
• 1:02:33
  Speaker 5: and he said, you know, he said, every time I
• 1:02:35
  Speaker 5: look out the window, I see it about ten things
• 1:02:38
  Speaker 5: I gotta do. He said, I just quitn't looking out
• 1:02:41
  Speaker 5: the window. Well, that's that's that's part of the solution
• 1:02:45
  Speaker 5: to those days. Of course, you know we're feeling stress
• 1:02:49
  Speaker 5: about a particular thing, try and remove the stress. How
• 1:02:53
  Speaker 5: do we do that? Well, in my case is the taking.
• 1:02:59
  Speaker 5: This happens over over again. You know, I don't want
• 1:03:02
  Speaker 5: to change the blade on the more because it's going
• 1:03:04
  Speaker 5: to take me a morning to do it, and I
• 1:03:06
  Speaker 5: just got other stuff I need to be doing, and
• 1:03:08
  Speaker 5: I this is okay. When I get down to do it, it
• 1:03:11
  Speaker 5: takes me about twenty minutes. Twenty minutes, And I've been
• 1:03:17
  Speaker 5: putting that off for six weeks. It's been bothered me.
• 1:03:20
  Speaker 5: I've been getting irritated about it. It's just, you know,
• 1:03:23
  Speaker 5: a damn moment. Why why can't they make them more?
• 1:03:26
  Speaker 5: The blades don't have to be sharp. I just just
• 1:03:30
  Speaker 5: do it. And I think that as we look at
• 1:03:33
  Speaker 5: a lot of these little norsy problems that we've got,
• 1:03:39
  Speaker 5: we're not going to take care of all of them
• 1:03:41
  Speaker 5: at one shot. But we can start and we take
• 1:03:47
  Speaker 5: care of one, take care of two, you know, a day.
• 1:03:51
  Speaker 5: Sometimes taking care of one is enough. But the point
• 1:03:55
  Speaker 5: is that we're making some progress and we're beginning to
• 1:03:58
  Speaker 5: lower our stress levels because chewing away at that list
• 1:04:02
  Speaker 5: of nasty stuff that's just eating away at us, the
• 1:04:05
  Speaker 5: stuff that's got to be done. You know, I had
• 1:04:10
  Speaker 5: a patient one say, yeah, I used to write everything
• 1:04:13
  Speaker 5: down on the list and then about once a month
• 1:04:15
  Speaker 5: and throwing the list away and start over. That's that's
• 1:04:19
  Speaker 5: one way to do it. But it's the process of
• 1:04:23
  Speaker 5: taking one of those little issues and dealing with it
• 1:04:27
  Speaker 5: and being done with it is what we used to
• 1:04:29
  Speaker 5: call partialization. We break a problem down into manageable segments
• 1:04:35
  Speaker 5: and deal with them. And what the difficulty with these
• 1:04:44
  Speaker 5: all of these little problems is they call it accumulative effect.
• 1:04:48
  Speaker 5: Is that, you know, if we've got a few things
• 1:04:51
  Speaker 5: that were working on that are just eating away at us,
• 1:04:56
  Speaker 5: it doesn't take much, the one lightly, the larger thing
• 1:05:02
  Speaker 5: to just all of a sudden show up and really
• 1:05:05
  Speaker 5: trip us up. You know, everything is going good and
• 1:05:10
  Speaker 5: all of a sudden, the car battery is gone, oh man,
• 1:05:15
  Speaker 5: every you know, how am I going to get a
• 1:05:17
  Speaker 5: new battery? I can't go at a place, and we
• 1:05:20
  Speaker 5: shut down. We get depressed, we get anxious, our fear
• 1:05:24
  Speaker 5: level comes up, our anger comes up, we get ice,
• 1:05:28
  Speaker 5: become isolated, we withdraw, we're irrable. And again it's no
• 1:05:38
  Speaker 5: one issue of that list of things is something that
• 1:05:42
  Speaker 5: we cannot handle. We can, of course, and handle them easily,
• 1:05:46
  Speaker 5: but when they're all blocked in together, and sometimes this
• 1:05:50
  Speaker 5: build up can take months, and my case takes six
• 1:05:54
  Speaker 5: weeks to get them more blood shinched. If I would
• 1:05:58
  Speaker 5: have done five weeks ago set of six, I could
• 1:06:04
  Speaker 5: have moved on to other things that needed to be
• 1:06:06
  Speaker 5: done too, And now I got other things nurtured me.
• 1:06:09
  Speaker 5: It's it's an individual process because what what would slow
• 1:06:16
  Speaker 5: me down would not slow down somebody else. What would
• 1:06:20
  Speaker 5: shut me down would not shut down. What would shut
• 1:06:23
  Speaker 5: them down? I don't get I don't I wouldn't bother me.
• 1:06:27
  Speaker 5: Car battery goes, I go get another one. You know,
• 1:06:29
  Speaker 5: a big deal. But we lose the ability to keep
• 1:06:34
  Speaker 5: our perspective with things because again this cumulative effect and
• 1:06:42
  Speaker 5: the way that we used to deal with this therapeutically,
• 1:06:45
  Speaker 5: as I said, is partialization. We begin to work on
• 1:06:49
  Speaker 5: one thing at a time and not to take on
• 1:06:53
  Speaker 5: a project that we can't handle in one day. We
• 1:06:57
  Speaker 5: don't want to have a start crying to fix something
• 1:07:00
  Speaker 5: that's going to take a week, because that's where we are.
• 1:07:04
  Speaker 5: What we're going to do is is begin to say, Okay,
• 1:07:07
  Speaker 5: I can take care of this today, I can do
• 1:07:09
  Speaker 5: this this after good and then do it and put
• 1:07:12
  Speaker 5: it off. I've always been a great one for being
• 1:07:15
  Speaker 5: able to find reasons to not do stuff, and so
• 1:07:19
  Speaker 5: you know I always do it. Yeah, if we didn't
• 1:07:22
  Speaker 5: have the concept of tomorrow, I'd be really messed up
• 1:07:25
  Speaker 5: because I couldn't put stuff off till tomorrow. I'd have
• 1:07:27
  Speaker 5: to deal with the day. Well, dealing with it today
• 1:07:30
  Speaker 5: is really the way to do it. But in this
• 1:07:34
  Speaker 5: and pieces that we can manage, and if we don't
• 1:07:37
  Speaker 5: want to have something that we're not going to be
• 1:07:39
  Speaker 5: able to finish very quickly because that's counterproductive. But being
• 1:07:45
  Speaker 5: able to keep that perspective about where I am and
• 1:07:49
  Speaker 5: what's going on, how does this affect my behavior? Have
• 1:07:53
  Speaker 5: I noticed that I do anything differently because I've got
• 1:07:57
  Speaker 5: eight things that need to be done, and I'm just
• 1:07:59
  Speaker 5: getting point where I'm shutting down, getting to the point
• 1:08:04
  Speaker 5: where I'm shutting down, and that should be telling me something.
• 1:08:07
  Speaker 5: Am I sleaving? You know? Five hours a day as
• 1:08:10
  Speaker 5: well as five hours ten hours at night? Am I not?
• 1:08:13
  Speaker 5: You have I assumed the sleep patterns of cats, for
• 1:08:18
  Speaker 5: we sleep seventeen hours a day and try to cram
• 1:08:21
  Speaker 5: everything else into the rest of that time. No, we
• 1:08:25
  Speaker 5: should be able to monitor to some degree how how
• 1:08:31
  Speaker 5: we're doing with stuff. It's not always easy to do
• 1:08:34
  Speaker 5: that because it's build up of these little stressors I
• 1:08:37
  Speaker 5: call them micro stressors. The build up of these micro
• 1:08:40
  Speaker 5: stressors could take no, a couple of months, six months,
• 1:08:44
  Speaker 5: and then all of a sudden we're in trouble and
• 1:08:48
  Speaker 5: we never really saw it coming. It just built up
• 1:08:51
  Speaker 5: so gradually that we adapted. You know, Doctor talked about
• 1:08:55
  Speaker 5: so often about how our body compensates for things. If
• 1:09:00
  Speaker 5: we've got a structural problem, if I've got a knee problem,
• 1:09:05
  Speaker 5: well that probably has something to do with my back too,
• 1:09:08
  Speaker 5: and it has something to do with with other stuff.
• 1:09:11
  Speaker 5: It's just not that one thing. And it's the same
• 1:09:14
  Speaker 5: thing with our stress levels. You know, our mind compensates
• 1:09:22
  Speaker 5: when we're depressed. One of the we're feeling really down.
• 1:09:26
  Speaker 5: One of the early symptoms is sleeping a lot. Well,
• 1:09:32
  Speaker 5: sleeping a lot is one of the ways the body
• 1:09:34
  Speaker 5: takes care of itself. It's one of the ways the
• 1:09:36
  Speaker 5: body heals. And for people who are struggling with depression
• 1:09:39
  Speaker 5: or having a tough spot in their life, the general
• 1:09:45
  Speaker 5: tendency is, well, I need to do more. I need
• 1:09:48
  Speaker 5: to keep back of it and be productive because that'll
• 1:09:50
  Speaker 5: help get rid of it. You know, what you need
• 1:09:51
  Speaker 5: to do is take care of the problem. If you're depressed,
• 1:09:56
  Speaker 5: do what you got to do to feel better. If
• 1:09:57
  Speaker 5: that means you got to you've got to take a
• 1:09:59
  Speaker 5: few days and mostly just sleep, that's probably what you
• 1:10:02
  Speaker 5: need to do. If you need to change your diet
• 1:10:05
  Speaker 5: or you need to start taking your vitamin B, and
• 1:10:10
  Speaker 5: that's what you need to do. But we don't all
• 1:10:13
  Speaker 5: have an easy time taking a hard objective look at
• 1:10:19
  Speaker 5: how we're doing and why we're doing what we're doing,
• 1:10:22
  Speaker 5: and what we need to do about it. But I
• 1:10:24
  Speaker 5: think that's part of the part of the deal. It's
• 1:10:28
  Speaker 5: just part of our responsibility of taking care of taking
• 1:10:34
  Speaker 5: care of what we got to take care of. We
• 1:10:38
  Speaker 5: all have stresses in our lives. That's part of what
• 1:10:40
  Speaker 5: life is. Sometimes we can deal with them really easily.
• 1:10:44
  Speaker 5: Sometimes we have a little more of a problem dealing
• 1:10:48
  Speaker 5: with it, depending on what they are and depending on
• 1:10:50
  Speaker 5: how how our life's going. You know. One of the
• 1:10:55
  Speaker 5: things that we used to try to I've had a
• 1:10:58
  Speaker 5: couple of patients shoes who said that they knew they
• 1:11:01
  Speaker 5: were getting really depressed when they started spending money, money
• 1:11:06
  Speaker 5: that they couldn't afford. How does that tell you you're depressed? Well,
• 1:11:11
  Speaker 5: because it's a behavioral change, And what's about it? What's
• 1:11:15
  Speaker 5: changed in my behavior? Yeah, I was spending money, But
• 1:11:18
  Speaker 5: that's a symptom, that's an escape, that's that's something to
• 1:11:22
  Speaker 5: try and what do I need to what really is
• 1:11:25
  Speaker 5: driving this? And then to begin to get down to
• 1:11:28
  Speaker 5: the real the meat of the situation, begin to work
• 1:11:31
  Speaker 5: on why you're feeling doll why you're feeling bad? What
• 1:11:35
  Speaker 5: can you do to fix it? What can you do
• 1:11:38
  Speaker 5: to fix it? And sometimes we need a little help
• 1:11:41
  Speaker 5: finding our way through that. That's fine, that's fine. One
• 1:11:46
  Speaker 5: of the most difficult things I think that people are
• 1:11:49
  Speaker 5: struggling with depression or anxiety is that they don't want
• 1:11:52
  Speaker 5: to talk to about it, and they don't want anybody
• 1:11:54
  Speaker 5: else to know that they're dealing with this. There's an
• 1:11:56
  Speaker 5: embarrassment about it, a shame about it, And what probably
• 1:12:01
  Speaker 5: mostly needs to happen is to find somebody that you
• 1:12:04
  Speaker 5: can trust, that you have confidence in, that you feel
• 1:12:07
  Speaker 5: safe with, and begin to open up a little bit.
• 1:12:12
  Speaker 5: Typically those aren't your friends, because we don't always want
• 1:12:18
  Speaker 5: to know our friends know everything about us. I think
• 1:12:22
  Speaker 5: that to find somebody that you can talk to, whether
• 1:12:24
  Speaker 5: it's a pastor or a therapist or uh, somebody that
• 1:12:31
  Speaker 5: you trust that you can you can be honest with,
• 1:12:35
  Speaker 5: that really is a major part of dealing with stress
• 1:12:40
  Speaker 5: and it's attendant symptoms, but particularly I don't know. It
• 1:12:48
  Speaker 5: was noticing today that what what two worlds we have
• 1:12:52
  Speaker 5: in this in this culture. We have the people who
• 1:12:56
  Speaker 5: are all brought up about the government, and then we
• 1:12:59
  Speaker 5: have normal people who carry on every day with their
• 1:13:02
  Speaker 5: lives and go to work and do their stuff and
• 1:13:06
  Speaker 5: have meals and enjoy times with their friends and family.
• 1:13:11
  Speaker 5: And the people who get all wrapped up in our
• 1:13:13
  Speaker 5: government just seem to live in a very different world.
• 1:13:17
  Speaker 5: It's certainly not a world of reality. To me, is
• 1:13:19
  Speaker 5: that a little stressful? Yeah, yeah, I can't. There's not
• 1:13:24
  Speaker 5: a lot I could do about that. And there's some
• 1:13:26
  Speaker 5: stuff I can do about how I manage my own
• 1:13:28
  Speaker 5: life now. I take care of my things, and when
• 1:13:32
  Speaker 5: I choose to worry about what I choose to get
• 1:13:35
  Speaker 5: stressed up about. But that bigger stuff, there's not a
• 1:13:40
  Speaker 5: lot I could do about that, and I try to
• 1:13:43
  Speaker 5: stay away from it. As I know I've said many
• 1:13:46
  Speaker 5: I haven't watched an evening news program for decades. I
• 1:13:52
  Speaker 5: don't listen to the news in the radio because I
• 1:13:54
  Speaker 5: can't believe it. I just I get home. When occasionally
• 1:13:56
  Speaker 5: I hear something, usually I get pretty wrong up about it,
• 1:14:00
  Speaker 5: and I think, this is not me, not me, back off,
• 1:14:04
  Speaker 5: let it go. I make a choice about what I
• 1:14:06
  Speaker 5: worry about and what and what matters to me, What
• 1:14:09
  Speaker 5: matters to me. It's important to sort through those things anyway.
• 1:14:17
  Speaker 2: Good stuff. I think that we've forgotten to have fun
• 1:14:22
  Speaker 2: and relax, and we're always making ourselves feel like we
• 1:14:25
  Speaker 2: need to be doing this, got to be doing that.
• 1:14:28
  Speaker 2: But sometimes just throw all that stuff out the window
• 1:14:32
  Speaker 2: and do nothing. Enjoy that cup of coffee, take.
• 1:14:38
  Speaker 5: A minute and read something that was sent to me
• 1:14:41
  Speaker 5: because I just I like this guy's and author Kurt
• 1:14:45
  Speaker 5: fun of it an interesting man, interesting life. But he
• 1:14:52
  Speaker 5: wrote this little bit as an old man, so I'm
• 1:14:57
  Speaker 5: just going to read it. Didn't take about half a minute,
• 1:15:00
  Speaker 5: he said. Kurt Vonnegut tells his wife he's going out
• 1:15:03
  Speaker 5: to buy an envelope. Oh, she says, well, you're not
• 1:15:08
  Speaker 5: a poor man, you know, why don't you go out
• 1:15:11
  Speaker 5: online and buy a hundred envelopes and keep him in
• 1:15:14
  Speaker 5: the closet. So I pretend not to hear and go
• 1:15:20
  Speaker 5: out and get an envelope because I'm going to have
• 1:15:22
  Speaker 5: just to have a good time. In the process of
• 1:15:24
  Speaker 5: buying one envelope, I meet a lot of people by.
• 1:15:28
  Speaker 5: She's some great looking babies. The fire engine goes by
• 1:15:31
  Speaker 5: and I give him thumbs up. I ask a woman
• 1:15:34
  Speaker 5: what kind of dog that is? And I don't know.
• 1:15:38
  Speaker 5: The moral of the story is we're here on earth
• 1:15:41
  Speaker 5: to fool around, and of course the computers will do
• 1:15:45
  Speaker 5: us out all of that. What the computers people don't
• 1:15:48
  Speaker 5: realize or they don't care, is it we're dancing animals,
• 1:15:54
  Speaker 5: you know, we love to move around, and it's like
• 1:15:57
  Speaker 5: we're not supposed to dance at all anymore. So let's
• 1:16:01
  Speaker 5: all get up and move around a get more. And this.
• 1:16:08
  Speaker 2: I like it, Susie anything.
• 1:16:11
  Speaker 8: Well, okay, so I'm listening because I'm going I'm thinking
• 1:16:17
  Speaker 8: for myself.
• 1:16:18
  Speaker 18: Del you know, my hand.
• 1:16:22
  Speaker 5: And so I Susan, I started either up. I said
• 1:16:29
  Speaker 5: that to somebody once and they said, but there's so
• 1:16:31
  Speaker 5: much empty space there to wander around.
• 1:16:33
  Speaker 20: Them exactly.
• 1:16:38
  Speaker 7: Very interesting at the same time, at least, I guess
• 1:16:41
  Speaker 7: my heads would be. So, you know, I'm thinking about
• 1:16:44
  Speaker 7: this and I'm thinking, well, no, it's not just aging,
• 1:16:51
  Speaker 7: it's just my opinion.
• 1:16:52
  Speaker 8: And I'm having a degree, you know, to really express it.
• 1:16:58
  Speaker 21: So sto, yeah, yep.
• 1:18:45
  Speaker 5: Ye. Interesting problem that I've encountered with that is is
• 1:18:49
  Speaker 5: I turned somebody recently. The only thing in my life
• 1:18:53
  Speaker 5: that I have been disappointed in have been my own expectations.
• 1:18:59
  Speaker 5: I've expected too much of people, always disappointed. So I've
• 1:19:04
  Speaker 5: learned to enjoy them but not expect a whole lot.
• 1:19:08
  Speaker 5: They're not going to play by my rules, so enjoying
• 1:19:13
  Speaker 5: them for what they are, but I don't expect too much.
• 1:19:17
  Speaker 9: Is it?
• 1:19:18
  Speaker 8: Is it wrong to say?
• 1:19:22
  Speaker 7: Okay?
• 1:19:22
  Speaker 14: So I don't have any problem aging I'm fine with that, but.
• 1:19:29
  Speaker 8: Is it wrong to say or or does it sound
• 1:19:33
  Speaker 8: just like you know, the oh dude sitting up on
• 1:19:36
  Speaker 8: you know, a.
• 1:19:37
  Speaker 7: Mainstream up streets.
• 1:19:38
  Speaker 8: On an advance, you know, drinking.
• 1:20:00
  Speaker 5: H responsibility? Yep, yep, yep.
• 1:20:21
  Speaker 2: I played that just I played that just for you tonight,
• 1:20:25
  Speaker 2: and I knew.
• 1:20:26
  Speaker 5: Yeah, No, you're right, they don't and we don't understand theirs.
• 1:20:42
  Speaker 2: Well I.
• 1:20:46
  Speaker 5: Don't want to. I'm right. Were there at home with them?
• 1:20:49
  Speaker 2: Well, you know, And we talk about as you get older,
• 1:20:52
  Speaker 2: you find you don't have as many friends, and I
• 1:20:55
  Speaker 2: think a lot of that is we look back and
• 1:21:00
  Speaker 2: there's times that things happen and we ended up with
• 1:21:05
  Speaker 2: somebody in our life that's no more in our life.
• 1:21:08
  Speaker 2: Maybe it was their fault, maybe it was our fault,
• 1:21:11
  Speaker 2: maybe it was both our fault, maybe nobody's fault, but
• 1:21:14
  Speaker 2: something happened that bothered you. And so you don't need
• 1:21:19
  Speaker 2: that in your life anymore. And as you get a
• 1:21:22
  Speaker 2: little older, it's important to have people that do what
• 1:21:26
  Speaker 2: they say they're going to do, and that they don't
• 1:21:29
  Speaker 2: have egos and try to bully and disrespect the people
• 1:21:35
  Speaker 2: that they don't. We thought they were friends, so that
• 1:21:39
  Speaker 2: happens a lot, and then you just kind of distance
• 1:21:41
  Speaker 2: yourself from them, and pretty soon you notice I don't
• 1:21:45
  Speaker 2: have a lot of friends, but I don't miss a
• 1:21:48
  Speaker 2: lot of those people because I've got good friends. I
• 1:21:52
  Speaker 2: would say that.
• 1:21:52
  Speaker 5: About the the friends you got are real friends.
• 1:21:58
  Speaker 2: Yeah. Yeah.
• 1:22:00
  Speaker 14: I don't want to, you know, necessarily go down a
• 1:22:06
  Speaker 14: you know, a religious path here, but.
• 1:22:08
  Speaker 7: I can't help but do it.
• 1:22:11
  Speaker 11: I've heard someone about a year ago, kind of explain
• 1:22:15
  Speaker 11: this phenomenon, you.
• 1:22:17
  Speaker 8: Know, a little bit on the spiritual level of myself
• 1:22:22
  Speaker 8: and what.
• 1:22:22
  Speaker 5: They I think. So I think that's right.
• 1:23:04
  Speaker 2: Yeah. Well, and like I said, it's important. I've known
• 1:23:07
  Speaker 2: people that you thought was your friend and they ended
• 1:23:12
  Speaker 2: up doing some things that make you wonder, why are
• 1:23:15
  Speaker 2: they doing that? Like they were trying to get you
• 1:23:18
  Speaker 2: to say something so you could you could let them
• 1:23:21
  Speaker 2: know they got to you. And I don't want to
• 1:23:23
  Speaker 2: live my life that way. I want to be a
• 1:23:26
  Speaker 2: part of people that are good hearted and hit care.
• 1:23:30
  Speaker 2: One of the things I think makes our show so
• 1:23:33
  Speaker 2: good is the friendships we've developed on this show and
• 1:23:37
  Speaker 2: with our audience. I mean, we've got people that have
• 1:23:40
  Speaker 2: been listening to us for years all over the country,
• 1:23:44
  Speaker 2: and judging from the last time I looked, all over
• 1:23:49
  Speaker 2: the world that tune into us, and it's because we
• 1:23:54
  Speaker 2: have a genuine friendship on the show, off the show,
• 1:23:58
  Speaker 2: and I think people can pick up on that and
• 1:24:01
  Speaker 2: they know that it's it's a good thing to tune
• 1:24:04
  Speaker 2: in and listen to. Like right now, I'm just taking
• 1:24:07
  Speaker 2: a glance, and we've just just a name a few.
• 1:24:10
  Speaker 2: We've got England, Germany, Australia, the United States. We've had
• 1:24:14
  Speaker 2: Columbia and Russia, and I mean everywhere you can imagine.
• 1:24:19
  Speaker 2: We've had people listening. And I think it's that they
• 1:24:23
  Speaker 2: like the realness of us and it's genuine and they
• 1:24:27
  Speaker 2: know that we have a good friendship. So all right, well, Bill,
• 1:24:31
  Speaker 2: any anything else? Is anything else before we go to
• 1:24:34
  Speaker 2: break and come back and let you for the Scotch.
• 1:24:41
  Speaker 9: No.
• 1:24:41
  Speaker 5: I think that you raise an interesting point, and I
• 1:24:46
  Speaker 5: think people come into our lives for many reasons, and
• 1:24:51
  Speaker 5: one of the reasons I've noticed over the years is
• 1:24:55
  Speaker 5: to be a little more discreet about who I call
• 1:25:01
  Speaker 5: a friend and what I expect of others, and to
• 1:25:06
  Speaker 5: understand that not everybody is good and that's their problem.
• 1:25:13
  Speaker 5: And the lesson for me is to be able to
• 1:25:18
  Speaker 5: see that.
• 1:25:19
  Speaker 2: Yeah, very good, Susie. Anything, all right, well let's go
• 1:25:27
  Speaker 2: what's that? All right? Well, this is doctor Grouper's Natural
• 1:25:36
  Speaker 2: Health Hours. We're going to go to break. When we
• 1:25:39
  Speaker 2: come back, we'll help Susie with the name of the
• 1:25:41
  Speaker 2: company and then we'll let her take us down recipe road.
• 1:25:46
  Speaker 2: So please listen to our sponsors and we bill Susy
• 1:25:51
  Speaker 2: and myself. We'll be right back.
• 1:25:57
  Speaker 1: Worry about where your next meal will come from if
• 1:26:00
  Speaker 1: the power is out for an extended period of time.
• 1:26:02
  Speaker 1: I'd like to suggest new Mana Foods, a family owned
• 1:26:06
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• 1:26:09
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• 1:26:30
  Speaker 1: your new Mana meals will be there for you and
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  Speaker 1: your family when you need them during an emergency.
• 1:26:36
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• 1:26:55
  Speaker 2: So you need a contractor you're adding on, renovating or
• 1:27:01
  Speaker 2: building new from the ground up. You want a company
• 1:27:04
  Speaker 2: that will be there fair pricing, quality work, and lots
• 1:27:09
  Speaker 2: of experience. You want a company that if Ice decides
• 1:27:13
  Speaker 2: to do a raid, your workers will all still be
• 1:27:16
  Speaker 2: on the job. Very few companies can meet all your expectations.
• 1:27:22
  Speaker 2: I suggest renovation and design. You'll want everyone to see
• 1:27:28
  Speaker 2: your project, and you'll want to tell all your friends
• 1:27:31
  Speaker 2: and family about renovation and design. Eight three zero three
• 1:27:36
  Speaker 2: seven seven two one three one.
• 1:28:10
  Speaker 22: It's nine o'clock gone a Saturday.
• 1:28:15
  Speaker 2: Regular crowd shuffles in. There's an old man sitting next
• 1:28:21
  Speaker 2: to me, making love to his tonic and.
• 1:28:25
  Speaker 20: Jin It says, son, can you blame me a memory?
• 1:28:41
  Speaker 20: I'm not really sure how it don't, but it's sad
• 1:28:46
  Speaker 20: and it's sweet, and I know it complete when I
• 1:28:50
  Speaker 20: worry on the man's clothes.
• 1:28:53
  Speaker 10: A lie, a lie at all.
• 1:29:06
  Speaker 2: Sing us a song.
• 1:29:07
  Speaker 22: You're a piano man, sing us a song tonight while.
• 1:29:13
  Speaker 7: We're roll in the mood fall.
• 1:29:15
  Speaker 22: Ability You've got us filling alright now, John at the
• 1:29:37
  Speaker 22: bar is a friend of mine. He gets me my
• 1:29:41
  Speaker 22: drinks a breeze, and he's quick with a joke or
• 1:29:46
  Speaker 22: a light up your smoke. But there's someplace that heat.
• 1:29:49
  Speaker 15: Rather, he says belively, this is chilling me.
• 1:29:58
  Speaker 22: Has a smile right away from his face.
• 1:30:02
  Speaker 2: Shot could be a movie.
• 1:30:05
  Speaker 22: Star if I to get out of this place.
• 1:30:15
  Speaker 16: Hella.
• 1:30:22
  Speaker 22: Now, Paul is a real estate novelge.
• 1:30:28
  Speaker 2: All right, we are back, Welcome back to doctor Cooper's
• 1:30:31
  Speaker 2: Natural Health Hours. This is May twentieth, twenty and twenty six,
• 1:30:39
  Speaker 2: and we've got Susie, Bill and myself bringing up the rear,
• 1:30:43
  Speaker 2: and we're gonna go now and help Susie with the
• 1:30:47
  Speaker 2: name of the company because she struggles to tequila and
• 1:30:51
  Speaker 2: t just get her tongue all twisted. So I happen
• 1:30:55
  Speaker 2: to know without any doubt that the name of the
• 1:30:59
  Speaker 2: company is rented and dented construction.
• 1:31:03
  Speaker 5: Susie. Oh goshol.
• 1:31:09
  Speaker 2: I hope your tongue catches on fire.
• 1:31:12
  Speaker 15: It's renovation and.
• 1:31:40
  Speaker 2: Take it away, Susie.
• 1:31:42
  Speaker 15: Okay, So there's this barrysch.
• 1:35:01
  Speaker 19: Us Usa said us said.
• 1:36:58
  Speaker 10: U S.
• 1:37:42
  Speaker 19: S S S S S S S S.
• 1:37:52
  Speaker 12: S S S S S S s.
• 1:38:04
  Speaker 19: S S S S S s.
• 1:38:58
  Speaker 5: S S.
• 1:39:16
  Speaker 19: S.
• 1:40:57
  Speaker 2: Sounds good. Most all the berries just because they have
• 1:41:01
  Speaker 2: natural vitamin sea unless they've been grown someplace terrible or
• 1:41:06
  Speaker 2: good for you. And usually they taste good, which is
• 1:41:09
  Speaker 2: a nice thing, except monk fruit. But most of all
• 1:41:15
  Speaker 2: that stuff's going to have some benefits. And those things
• 1:41:19
  Speaker 2: grow naturally for a reason, and they're just one more
• 1:41:25
  Speaker 2: thing in that balance. I always talk about of eating
• 1:41:30
  Speaker 2: a lot of different things. So Bill Way, say, when
• 1:41:36
  Speaker 2: I was a.
• 1:41:37
  Speaker 5: Kid, since or seven, I had a son down the street.
• 1:41:42
  Speaker 5: We were in school together, and they had a mulberry
• 1:41:46
  Speaker 5: treated their front yard, and I don't remember what time
• 1:41:52
  Speaker 5: of the summer those berries ripened up, but we used
• 1:41:58
  Speaker 5: to just take them off the tree and just eat them.
• 1:42:02
  Speaker 5: A tree, a fairly good sized tree for a fruit tree.
• 1:42:07
  Speaker 5: It was about four or five inches thick and maybe
• 1:42:10
  Speaker 5: in golf feet tall, but it shed berries all over
• 1:42:15
  Speaker 5: the place. So as soon as if you're going to
• 1:42:17
  Speaker 5: get one, but at some place that you can deal
• 1:42:24
  Speaker 5: with the with the fallen berries underneath, because the birds
• 1:42:27
  Speaker 5: will get in there, the squirrel will get in there.
• 1:42:29
  Speaker 5: It's uh, you'll be lucky to get into yourself.
• 1:43:54
  Speaker 7: M you know, seven and a half acres.
• 1:44:07
  Speaker 12: I could find somewhere to plant that thing to wear
• 1:44:11
  Speaker 12: the mass woulden bodanyyy.
• 1:44:14
  Speaker 5: I hope you could.
• 1:44:16
  Speaker 2: Yes, Yeah, I think that's enough property to probably do that.
• 1:44:22
  Speaker 2: And I've noticed you can find white and black and
• 1:44:25
  Speaker 2: sometimes they call them purple mulberry. And there's a lot
• 1:44:29
  Speaker 2: of people say they got organic out there to sell,
• 1:44:33
  Speaker 2: so you never know, it doesn't hurt to try.
• 1:44:36
  Speaker 5: And I was just curious.
• 1:44:38
  Speaker 8: Also, it's the claim about it being careful if you
• 1:44:43
  Speaker 8: already have low blood sugar.
• 1:44:46
  Speaker 2: Well, see, I don't think very many people have already
• 1:44:54
  Speaker 2: got a problem with low blood sugar low blood pressure.
• 1:44:58
  Speaker 2: Maybe because there's potassium in a lot of the fruits,
• 1:45:04
  Speaker 2: and I think mulberry is one of them. But it's
• 1:45:06
  Speaker 2: got The big thing about mulberry, like most of the fruits,
• 1:45:10
  Speaker 2: is the natural vitamin sea and most of them have
• 1:45:13
  Speaker 2: iron and these are good things. Now, Bananas and a
• 1:45:19
  Speaker 2: lot of other fruits have potassium. So people that have
• 1:45:23
  Speaker 2: high blood pressure are looking for that kind of fruit
• 1:45:26
  Speaker 2: to help lower their blood pressure. And people, you know,
• 1:45:31
  Speaker 2: sometimes they hear that name and they don't care where
• 1:45:34
  Speaker 2: it came from. They just think it's good because we
• 1:45:36
  Speaker 2: heard this does that. But like we say all the time,
• 1:45:41
  Speaker 2: if it doesn't come from a good garden, good soil,
• 1:45:45
  Speaker 2: if it isn't properly grown and watered and not sprayed
• 1:45:50
  Speaker 2: and all that stuff, then it's good. But if it's
• 1:45:54
  Speaker 2: any of those bad things have happened, it really doesn't
• 1:45:57
  Speaker 2: matter what they tell you.
• 1:46:00
  Speaker 7: There was a time there when I was berries. I
• 1:46:04
  Speaker 7: mean I wasn't gorgeing on them, but you know, three
• 1:46:07
  Speaker 7: or four times a week it was. It was a knack.
• 1:46:10
  Speaker 12: And you know, I think I need to get back
• 1:46:12
  Speaker 12: to that and maybe get back, not get back, but start.
• 1:46:17
  Speaker 2: You know, this is uh, these rollberries what I mean, Yeah,
• 1:46:21
  Speaker 2: try them. It's got to be better than monk fruit.
• 1:46:24
  Speaker 2: But I would never say that.
• 1:46:28
  Speaker 11: See I don't.
• 1:46:29
  Speaker 15: I don't have that after taste with.
• 1:46:31
  Speaker 2: The monk fruits that you have that's good.
• 1:46:35
  Speaker 7: Don't even really have that after taste with the canola oil.
• 1:46:41
  Speaker 15: And that's why I read every speaking label.
• 1:46:46
  Speaker 18: Well.
• 1:46:46
  Speaker 2: And that's nice thing though, you have with the meats,
• 1:46:49
  Speaker 2: because you pick up on a meat whether it's good
• 1:46:52
  Speaker 2: or bad, and if it's got something bad in it,
• 1:46:55
  Speaker 2: So everybody's got something they notice when they eat. Some
• 1:47:00
  Speaker 2: people don't like certain foods no matter what.
• 1:47:05
  Speaker 13: You know.
• 1:47:06
  Speaker 2: I always liked a lot of spinach, and I liked
• 1:47:10
  Speaker 2: a lot of soul foods, so you know, but some
• 1:47:16
  Speaker 2: people just don't like certain things.
• 1:47:18
  Speaker 5: You can't.
• 1:47:19
  Speaker 2: In my family, we've got people that would not touch
• 1:47:23
  Speaker 2: seafood for anything, and then we've got others that absolutely
• 1:47:29
  Speaker 2: love it. So everybody's a little different. Thank god.
• 1:47:34
  Speaker 14: I may have told this, but you said soul flee
• 1:47:37
  Speaker 14: to brought up this memory, and I don't even.
• 1:47:40
  Speaker 5: Know if this sort of a move couldn't even.
• 1:47:43
  Speaker 8: Be in business anymore now, this was out in eastch specifically.
• 1:48:10
  Speaker 19: Used.
• 1:48:16
  Speaker 4: Yeah, I think you're right.
• 1:49:54
  Speaker 2: There's too many rules and craziness and a lot of
• 1:49:59
  Speaker 2: times some little places are better food and healthier than
• 1:50:02
  Speaker 2: any place you will go. I mean, you have to
• 1:50:04
  Speaker 2: think about it. Our government has decided that pasteurized is
• 1:50:10
  Speaker 2: good and raw is bad because some genius doesn't understand
• 1:50:18
  Speaker 2: the difference between a whole live food product and something
• 1:50:22
  Speaker 2: that's been killed and heated. They don't get it. And
• 1:50:27
  Speaker 2: in places not New York, they weren't smart enough to
• 1:50:30
  Speaker 2: know sea salt was important, but they banned all salt
• 1:50:35
  Speaker 2: on the table at a restaurant. They banned straws. They
• 1:50:41
  Speaker 2: banned pepper, and they told you how much you could
• 1:50:47
  Speaker 2: have in the way of the size of a drink
• 1:50:49
  Speaker 2: you wanted. You know, you can't trust any of them people.
• 1:50:54
  Speaker 2: They don't understand what's good and they probably put a
• 1:50:57
  Speaker 2: lot of mom and pop places out of business with
• 1:51:00
  Speaker 2: all the sillyness and regulation. All right, guys, Uh, well
• 1:51:07
  Speaker 2: we're at that time, Susie. Anything you'd like to close
• 1:51:10
  Speaker 2: with before we throw it the wild.
• 1:51:11
  Speaker 23: Bill, I just think everybody that's talk during the last
• 1:51:17
  Speaker 23: couple of of weeks, please know that my motivation and
• 1:51:24
  Speaker 23: my stress and I told doctor.
• 1:51:26
  Speaker 7: And I told Bill this. I just feel like I
• 1:51:29
  Speaker 7: have let down the audience and uh, you know, I.
• 1:51:33
  Speaker 8: Think about sponsors and I think about the audience and.
• 1:51:40
  Speaker 7: Things.
• 1:51:42
  Speaker 5: So next week and hope y'all commune again.
• 1:51:45
  Speaker 2: Yeah, well, everybody knows that you haven't let anybody down.
• 1:51:49
  Speaker 2: But we'll we'll let you get that out of your system.
• 1:51:52
  Speaker 18: Uh.
• 1:51:53
  Speaker 2: Most people have stress in their lives. Susy has lives
• 1:51:56
  Speaker 2: and her stress. Wow, Bill anything, No, No, if you
• 1:52:07
  Speaker 2: guys can, let's get together during the week and figure
• 1:52:12
  Speaker 2: out what's going on with Bill not being able to
• 1:52:15
  Speaker 2: get on Zoom one of the things you'll see, ladies
• 1:52:18
  Speaker 2: and gentlemen, if you ever use Zoom, is it let
• 1:52:21
  Speaker 2: lets you test your microphone and speakers before you go
• 1:52:25
  Speaker 2: to the Zoom meeting. And Bill might just have a
• 1:52:29
  Speaker 2: problem where the volume's down or something simple on his computer,
• 1:52:33
  Speaker 2: and so we'll look into that. So is that okay
• 1:52:36
  Speaker 2: with you, Susie and Bill, We get together during the
• 1:52:38
  Speaker 2: week and try to figure this out for you, Bill,
• 1:52:42
  Speaker 2: because it'll sound a lot better and it's a lot
• 1:52:45
  Speaker 2: more convenient. The Bluetooth is just not as good. You
• 1:52:50
  Speaker 2: can hear us good, and you can hear the commercials.
• 1:52:54
  Speaker 2: The music just doesn't come through. But it's a better
• 1:52:57
  Speaker 2: sound on Zoom. So we'll work on that. And ladies
• 1:53:01
  Speaker 2: and gentlemen, you have to understand Susy is amazing when
• 1:53:07
  Speaker 2: it comes to nutritional ideas and facts and doctor stuff
• 1:53:13
  Speaker 2: she's learned along the way, but she might even be
• 1:53:16
  Speaker 2: better at producing the show. And she tried to do
• 1:53:22
  Speaker 2: all of it without the background and experience and a
• 1:53:25
  Speaker 2: few of the tools the last two weeks with the
• 1:53:29
  Speaker 2: kind of got dumped on us, and she made it
• 1:53:33
  Speaker 2: pretty good. I mean, we had some rocky shows, but
• 1:53:38
  Speaker 2: much better because of her so don't listen to her
• 1:53:42
  Speaker 2: when she tries to tell you that she let everybody down,
• 1:53:45
  Speaker 2: because today I had to remind her we were not
• 1:53:48
  Speaker 2: pumping blood out into the street. Nobody was dying, and
• 1:53:52
  Speaker 2: we'd figure it out. And the last thing we got
• 1:53:56
  Speaker 2: is to get Bill on Zoom and we'll probably have
• 1:53:59
  Speaker 2: that for you next next week, and we're gonna keep
• 1:54:02
  Speaker 2: doing this. We've been doing this a lot of years,
• 1:54:05
  Speaker 2: and we're so appreciative of you, guys, and I'm so
• 1:54:10
  Speaker 2: grateful for Susie and Bill, because without them, this wouldn't
• 1:54:13
  Speaker 2: be much of a show. So Bill, Susie, thank you guys.
• 1:54:17
  Speaker 2: Thank you ladies and gentlemen, like Susie said, for sticking
• 1:54:20
  Speaker 2: with us. This show tonight will be from the cloud
• 1:54:27
  Speaker 2: we had it recorded. And also as soon as we
• 1:54:31
  Speaker 2: shut it down, Spreaker, we'll give it to me it recorded,
• 1:54:35
  Speaker 2: and we will publish it and they'll send it out
• 1:54:38
  Speaker 2: to a lot of places and tomorrow I'll post it
• 1:54:43
  Speaker 2: on True, Twitter, X and Facebook so all of you
• 1:54:48
  Speaker 2: can check it out. All right, Well, thank you so much,
• 1:54:52
  Speaker 2: Susie and Bill appreciate you guys beyond belief. And as
• 1:54:58
  Speaker 2: James Taylor said, you've got a friend. Ladies and gentlemen,
• 1:55:02
  Speaker 2: May God bless you all with health and happiness, keep
• 1:55:06
  Speaker 2: your lives peaceful, free and safe. And it is that time.
• 1:55:12
  Speaker 2: And I hope Susy has a drink or too, for
• 1:55:15
  Speaker 2: good Scotch, good cigars, and good night, good buddle.
• 1:55:23
  Speaker 24: You're not a one godless, seems the love I have
• 1:55:41
  Speaker 24: known has always been the most destructive kind.
• 1:55:46
  Speaker 2: Yes, that's why now I feel so old before my time.
• 1:55:55
  Speaker 24: Yes today, When I was young, the taste of life
• 1:56:01
  Speaker 24: was sweeper, has rain upon my tongue.
• 1:56:05
  Speaker 5: I teased at length, as if it were.
• 1:56:08
  Speaker 24: A foolish game, the way the evening breeze may tease
• 1:56:14
  Speaker 24: a candle flame. A thousand dreams, I dreamed, the splendid
• 1:56:19
  Speaker 24: things I planned.
• 1:56:22
  Speaker 5: I always built to last.
• 1:56:24
  Speaker 24: On weekend, shifting sand. I lived by night and shunned
• 1:56:30
  Speaker 24: the naked light of day. And only now I see
• 1:56:35
  Speaker 24: how they years ram a quay yesterday when I was young,
• 1:56:43
  Speaker 24: and so.
• 1:56:43
  Speaker 2: Many for me songs and we're waiting.
• 1:56:46
  Speaker 24: To be sung, and so many pleasures laying, star funing,
• 1:56:53
  Speaker 24: and so much pain a desert.
• 1:56:56
  Speaker 2: Eyes refused to see.
• 1:56:59
  Speaker 24: I ran so past that time, anything last round Now
• 1:57:04
  Speaker 24: I never stopped to