Latest / Dave Kroupa (DOC)'s show / Dr. Kroupa's Natural Health Hours 6-11-25 with Doc, Suzi, Bill and Steve

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Dr. Kroupa's Natural Health Hours 6-11-25 with Doc, Suzi, Bill and Steve · Dave Kroupa (DOC)'s show

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  Speaker 3: One yeah, yeah, condition.
• 1:50
  Speaker 4: Condition, I will up the small and with the sundown shining.
• 2:00
  Speaker 2: And I found my mind in a brown paper peg.
• 2:07
  Speaker 5: But then.
• 2:11
  Speaker 6: I tripped on a cloud and fell eight miles high high.
• 2:15
  Speaker 2: I told mine back on.
• 2:18
  Speaker 5: A jagged sky.
• 2:20
  Speaker 4: I just dropped in to see what condition my condition
• 2:25
  Speaker 4: was in.
• 2:27
  Speaker 3: Yeah, my condition.
• 2:41
  Speaker 7: He sees the daring of.
• 2:45
  Speaker 2: Welcome everybody to doctor Kripper satchel out ours. What is that?
• 2:54
  Speaker 2: Did you guys hear that?
• 2:57
  Speaker 7: Yep? I thought that was the crowd leaving.
• 3:00
  Speaker 2: I don't know what that was. I hope we're not
• 3:03
  Speaker 2: having that echo issue again. Anyway. Welcome to doctor Trooper's
• 3:06
  Speaker 2: Natural Health Towers. It is May, I mean June, but
• 3:11
  Speaker 2: also that's what you started drinking early, and that happens
• 3:17
  Speaker 2: June eleventh, this month, and this summer is blowing by.
• 3:21
  Speaker 2: We had lots of rain here today and it was
• 3:25
  Speaker 2: in the seventies. Wet, but in the seventies, so I'll
• 3:29
  Speaker 2: take it anyway. We are joined by Susie, who's under
• 3:34
  Speaker 2: the weather but tough as nails and wasn't going to
• 3:38
  Speaker 2: let us down. She made herself be here. Bill had
• 3:43
  Speaker 2: a little dential issue and he's still here tonight. So
• 3:47
  Speaker 2: we've got everybody. Steve's hiding in the background and well
• 3:54
  Speaker 2: all of us are on the zoom stuff. So hopefully
• 3:58
  Speaker 2: everything blows right along smoothly. And Susie and Bill, if
• 4:02
  Speaker 2: you guys would like to say hello, go ahead, Susie.
• 4:06
  Speaker 8: Good evening, everyone, Thanks for joining us.
• 4:12
  Speaker 2: All right. You never know those two wed been under
• 4:15
  Speaker 2: the weather and feel and lousy. They're just tough as nails.
• 4:21
  Speaker 2: Tonight we're gonna touch on some stuff about glands a
• 4:28
  Speaker 2: little bit. Bill mentioned to me that a lot of
• 4:31
  Speaker 2: times we talk about that kind of stuff, but not
• 4:35
  Speaker 2: always do people relate to exactly what they do. And
• 4:39
  Speaker 2: last week we talked about tonsils and ad noise when
• 4:43
  Speaker 2: you're sick and what to do, especially for the tonsils,
• 4:47
  Speaker 2: but I didn't go into enough maybe on what they do,
• 4:52
  Speaker 2: so I thought tonight we would touch a little bit
• 4:54
  Speaker 2: on that. The only thing in the way of politics
• 4:58
  Speaker 2: going on is there's some very so called peaceful protests
• 5:03
  Speaker 2: looks more like a place the roasts of marshmallows out
• 5:07
  Speaker 2: there in la But other than that, the mainstream media
• 5:12
  Speaker 2: says everything's just fine. So if anybody's got any political
• 5:16
  Speaker 2: stuff they want to talk about tonight, we will work
• 5:19
  Speaker 2: it in. And so let's go. Let's go right to
• 5:24
  Speaker 2: the tonsils and the ad noise. Many people get sick
• 5:31
  Speaker 2: an awful lot. And one of the reasons is we
• 5:35
  Speaker 2: took away the protection over the years, because it used
• 5:40
  Speaker 2: to be if you walk by the pediatrician office, they
• 5:43
  Speaker 2: took out your tonsils and adnoids, And the adnoids were
• 5:48
  Speaker 2: to help us with things that we breathe in, and
• 5:53
  Speaker 2: they're back behind the tonsils and they're not easily. You
• 6:03
  Speaker 2: can't hardly see them unless you have something to go. Look.
• 6:07
  Speaker 2: The tonsils are there to protect us from things that
• 6:12
  Speaker 2: we ingest, and both of them are very, very important.
• 6:17
  Speaker 2: But in the name of making a lot of easy money,
• 6:22
  Speaker 2: pediatricians told many a parent they need to take the
• 6:26
  Speaker 2: tonsils out of their children and the ad noise while
• 6:29
  Speaker 2: we're in there. Let's make it a pair. And consequently
• 6:34
  Speaker 2: we took away some of the protections. Some of the
• 6:37
  Speaker 2: troops are not there anymore, and so people get pretty sick,
• 6:42
  Speaker 2: and some of the people who don't have tonsils get bad, bad, sore,
• 6:48
  Speaker 2: raw moon crater looking stuff where the tonsils should be,
• 6:53
  Speaker 2: because some of that tissue I think never goes away,
• 6:57
  Speaker 2: and it's the body's trying to protect us from things
• 7:02
  Speaker 2: that we eat, drink, and breathing in is where the
• 7:07
  Speaker 2: ad noise mostly come into play. But also you're going
• 7:11
  Speaker 2: to breathe some stuff and it's going to hit your
• 7:13
  Speaker 2: tonsils on its way to the ad noise, and without
• 7:16
  Speaker 2: them there, you're still going to have a lot of problems,
• 7:20
  Speaker 2: but now you don't have anybody to help you. So
• 7:23
  Speaker 2: I think we've seen a whole generation of a lot
• 7:28
  Speaker 2: sicker people because we took away the guards to the
• 7:32
  Speaker 2: gate and said, come on in, bad guys, everything's open.
• 7:37
  Speaker 2: Kind of like January sixth at the Capitol, where the
• 7:41
  Speaker 2: guards took a lot of people walking them around like
• 7:45
  Speaker 2: they were on a tour. That's kind of what the
• 7:47
  Speaker 2: bad guys are doing now. And your body can't fight
• 7:51
  Speaker 2: them off too well because the tonsils and the adnoids
• 7:54
  Speaker 2: had some pretty important jobs are gone. I saw not
• 7:59
  Speaker 2: too long ago people that I know, and they were
• 8:06
  Speaker 2: bragging on social media that their daughter was going to
• 8:11
  Speaker 2: get their tonsils out, and they were glad. It sounded
• 8:15
  Speaker 2: like it was. I so badly wanted to say something,
• 8:19
  Speaker 2: but I don't do that. I don't give comments or
• 8:23
  Speaker 2: answer any of that kind of stuff. But it just
• 8:27
  Speaker 2: breaks my heart because they don't know what they're doing
• 8:30
  Speaker 2: to that person the rest of their life. Like right
• 8:32
  Speaker 2: now with Susy, she's a little under the weather. Maybe
• 8:36
  Speaker 2: if she had tonsils and ad noids, she wouldn't have
• 8:40
  Speaker 2: a lot of the infections and sin us and throat
• 8:44
  Speaker 2: problems and head colds and you know, ear infection stuff.
• 8:49
  Speaker 2: Maybe a lot of that would have never happened if
• 8:52
  Speaker 2: she still had those guys there to protect her. And
• 8:55
  Speaker 2: for many of us, the same way they took mine
• 8:57
  Speaker 2: out when I was a young kid. In fact, I
• 9:00
  Speaker 2: think they did a two for one sale because they
• 9:03
  Speaker 2: did my brother and me at the same time. Isn't
• 9:05
  Speaker 2: that amazing that they knew both of us had to
• 9:08
  Speaker 2: have no tonsils. So very sad, but they do that,
• 9:14
  Speaker 2: And the tonsils and the ad nooids are very important
• 9:18
  Speaker 2: and that should be never taken out unless you're dealing
• 9:22
  Speaker 2: with some kind of a strange cancer. And I have
• 9:25
  Speaker 2: not ever seen that, so I don't know, Susie anything
• 9:29
  Speaker 2: on tonsils and adnoids.
• 9:32
  Speaker 8: Well, yeah, I mean it makes sense. You know, several
• 9:37
  Speaker 8: times a year, I think I'm complaining of you know
• 9:43
  Speaker 8: what I got going on now, maybe some kind of
• 9:46
  Speaker 8: head cold thing. It's not allergies, obviously, because you can't
• 9:51
  Speaker 8: catch that. And I got it from my husband. I'm
• 9:56
  Speaker 8: so grateful that he shares. But you know, the year
• 9:59
  Speaker 8: thing is chronic, so you know, the proof's kind of
• 10:03
  Speaker 8: been in the putting in. You know, no one parents
• 10:08
  Speaker 8: are just not gonna research that. The doctor said, oh
• 10:13
  Speaker 8: my gosh, I got to take care of my poor child.
• 10:16
  Speaker 8: Go ahead, yeah, take them out, you know, sad.
• 10:21
  Speaker 2: Yeah, and Bill's a rare one. They didn't take Bill's out.
• 10:24
  Speaker 2: You were a lucky man, Bill.
• 10:26
  Speaker 9: Yeah.
• 10:29
  Speaker 7: Yeah, Well look where it got me here I am
• 10:33
  Speaker 7: in Texas for Christ's sake. Anyway. Yeah, I think that
• 10:37
  Speaker 7: was that was you've said. You know, that was just
• 10:40
  Speaker 7: kind of a kind of a write of passage of charldhood,
• 10:43
  Speaker 7: kind of like getting the mumps and measles and your
• 10:45
  Speaker 7: tumbles out then you could become an adolescent.
• 10:49
  Speaker 8: Yeah.
• 10:49
  Speaker 2: It's so sad because it just almost guaranteed you a
• 10:54
  Speaker 2: life of getting sick and sore throats and all that
• 10:58
  Speaker 2: horrible stuff, kind of like the so called vaccines the
• 11:03
  Speaker 2: other thing. And this was from you bringing up a
• 11:07
  Speaker 2: build about some of the glands. So I picked the
• 11:10
  Speaker 2: parodid gland, and it's one of the salivary glands. And
• 11:16
  Speaker 2: we also have the submandibular and the sublingual, and then
• 11:21
  Speaker 2: you have some what they call mucle little glands, and
• 11:26
  Speaker 2: they're very important when you when you start eating. The
• 11:34
  Speaker 2: parodid and the submandibular and the sublingual and the mucle
• 11:41
  Speaker 2: they all secrete stuff. Now, the product gland only secretes
• 11:48
  Speaker 2: what is called pydolin, which is an amylase, and it's
• 11:53
  Speaker 2: a serious secretion that helps digest starches. Where the submandibular
• 12:01
  Speaker 2: and the sublingual glands they do mucus and cirrus, so
• 12:08
  Speaker 2: they help break down starches. And then the mucus is
• 12:12
  Speaker 2: to lubricate so things can go where they need to go.
• 12:17
  Speaker 2: And then the little bucle the little bucle glands are
• 12:22
  Speaker 2: like a lot of them. I wouldn't begin to know
• 12:25
  Speaker 2: where they're all at. But they can also do cirrus
• 12:32
  Speaker 2: and no, the yeah, they do cirrus and mucus, So
• 12:37
  Speaker 2: the only one that only does cirrus, which is the
• 12:41
  Speaker 2: amylyst secretion is the parodid and the parodid is is
• 12:48
  Speaker 2: very very important and digestion and a lot of times
• 12:52
  Speaker 2: when kids don't develop properly, there's there's something going on
• 12:56
  Speaker 2: with the product gland. So they look at that. And
• 13:00
  Speaker 2: then one of the things about all the glands is
• 13:02
  Speaker 2: they all talk to each other. They know through the
• 13:06
  Speaker 2: hormonal stuff and the communication link, you know what's happening.
• 13:10
  Speaker 2: The thyroid, the dreanals, the hypothalamus, the pituitary, ovaries or testes.
• 13:18
  Speaker 2: Everybody's communicating and so they get the feedback on what's
• 13:22
  Speaker 2: needed and when. And as most people know, the thyroid
• 13:29
  Speaker 2: very important and regulating body temperature, metabolism, the dreanals very important,
• 13:38
  Speaker 2: helping your body tell the kidneys to get rid of
• 13:41
  Speaker 2: water and fight or flight, and they use a lot
• 13:45
  Speaker 2: of itam at sea. And then everybody knows the testes
• 13:49
  Speaker 2: and men, the ovaries and women involved in reproduction, and
• 13:54
  Speaker 2: that familiar stuff to everybody. But the product was one
• 13:59
  Speaker 2: that I figured not a lot of people think about.
• 14:02
  Speaker 2: But when you start eating that saliva is very important
• 14:08
  Speaker 2: to start the digestive process. And in the old days,
• 14:13
  Speaker 2: people would drink bitters. I use that when I make
• 14:18
  Speaker 2: a martini, but they would drink bitters by itself, and
• 14:24
  Speaker 2: that would stimulate digestion, that would get the saliva flowing,
• 14:29
  Speaker 2: that would get the gut enzymes and the ascid. Everybody's
• 14:33
  Speaker 2: going to be ready for the meal. So it was
• 14:35
  Speaker 2: nothing for people to sit down and have some bitters
• 14:39
  Speaker 2: before a meal. What time frame that happened in this
• 14:43
  Speaker 2: country or in the world, I don't remember, but I
• 14:47
  Speaker 2: do know that it was something that used to be
• 14:49
  Speaker 2: very common. And now the only time you hear bitters
• 14:53
  Speaker 2: is when you order a drink at the bar because
• 14:56
  Speaker 2: they put a splash of bitters in several drinks. Martini's
• 15:00
  Speaker 2: is one of them. I happen to like Martini's, especially
• 15:04
  Speaker 2: a jen Martini, not the vodka one. So anything susy
• 15:10
  Speaker 2: on a parotid gland or the submandibular or the sublingual
• 15:15
  Speaker 2: or the mucle.
• 15:18
  Speaker 8: I'm gonna do a bill. Nope, I'm still mad because
• 15:24
  Speaker 8: someone took my tonsils.
• 15:27
  Speaker 2: Well, we can go look for him if you want.
• 15:30
  Speaker 8: They said, they flew out a window.
• 15:32
  Speaker 2: Oh I remember. They used to bait kids by saying,
• 15:37
  Speaker 2: we take your tonsils out and you can have all
• 15:39
  Speaker 2: the ice cream you want. Yep, they forgot to tell
• 15:42
  Speaker 2: you the part about I'm not gonna want anything because
• 15:45
  Speaker 2: I hurt so damn bad. My little brother crawled under
• 15:50
  Speaker 2: the hospital bed when they came for us and grabbed
• 15:54
  Speaker 2: on tight and they couldn't get him out of there.
• 15:56
  Speaker 2: Good for him, Yeah, something about that did not look
• 16:02
  Speaker 2: good for him. He was smart, poor kid build anything
• 16:08
  Speaker 2: on the Parodi glend and bringing that up, since it
• 16:12
  Speaker 2: was your suggestion that made me think more about going
• 16:15
  Speaker 2: into a gland.
• 16:18
  Speaker 7: Well, yeah, because the other day Lucas has been meaning
• 16:23
  Speaker 7: to gripe about this anyway, But they bought a watermelon
• 16:27
  Speaker 7: and they don't have seeds anymore, and what what the
• 16:32
  Speaker 7: hell is that all about? And you know it has
• 16:36
  Speaker 7: the fun of has the fun of eating watermelon is
• 16:38
  Speaker 7: sitting on the back steps spitting seats and if your
• 16:41
  Speaker 7: front is not working good, you can't spit far.
• 16:46
  Speaker 2: That's true. And you know, on a sad, serious note,
• 16:51
  Speaker 2: if these idiots keep genetically modifying things not to have seeds,
• 16:58
  Speaker 2: we will one day not have any more of that product,
• 17:01
  Speaker 2: because without the seeds, a new one doesn't grow. And
• 17:06
  Speaker 2: they think they're cool because they came up with a
• 17:08
  Speaker 2: watermelon or whatever without seeds. But we need those seeds,
• 17:14
  Speaker 2: and before man came along, a fruit or vegetable might
• 17:20
  Speaker 2: hit the ground and the seeds would work their way
• 17:24
  Speaker 2: into the soil and they would pop back up at
• 17:27
  Speaker 2: the appropriate time of the year. We don't do that.
• 17:32
  Speaker 2: What are you doing buying now? Waterless? A seedless watermelon bill?
• 17:39
  Speaker 7: What am I buying? Well, they don't tell you that
• 17:42
  Speaker 7: it doesn't have seeds. You don't find that outuntil you
• 17:45
  Speaker 7: open it up.
• 17:46
  Speaker 2: Oh, that would really irritate me. Yeah, I thought of
• 17:51
  Speaker 2: that a lot. These idiots keep bragging that we came
• 17:54
  Speaker 2: up with seedless. Well, pretty soon you're not going to
• 17:57
  Speaker 2: have anything to eat. It's like killing. Yeah, I was
• 18:05
  Speaker 2: thinking that they got there's something evil behind them doing
• 18:09
  Speaker 2: all that. Very evil.
• 18:14
  Speaker 8: So on a side note, if you do grow your
• 18:18
  Speaker 8: own watermelons and you want heirloom varieties with seeds, go
• 18:25
  Speaker 8: to Baker Creek dot com.
• 18:30
  Speaker 2: What was that?
• 18:30
  Speaker 8: Baker What Baker Creek? That's that's where the Dikon radish
• 18:36
  Speaker 8: came from.
• 18:37
  Speaker 2: Oh, okay, excellent. I know. If you want onions, you
• 18:43
  Speaker 2: go to that Videlia place that is heaven on earth.
• 18:46
  Speaker 8: Oh gosh, you shouldn't have brought up onions.
• 18:51
  Speaker 2: Don't you have any more?
• 18:54
  Speaker 8: Well, yeah, but I just I got wild hair, you know,
• 18:59
  Speaker 8: and when I do that, it's dangerous. And then not
• 19:04
  Speaker 8: feeling good on top of that, I'm surprised I'm not
• 19:08
  Speaker 8: completely cured because of what I did yesterday. Well, I
• 19:14
  Speaker 8: went out and I got I decided I wanted to
• 19:16
  Speaker 8: make onion powder from Vadelia onions because and so I
• 19:23
  Speaker 8: went out to the shop fridge and I got I
• 19:26
  Speaker 8: don't know, ten ten onions, and I came in and I,
• 19:33
  Speaker 8: you know, peeled them, and I'm like, okay, I'm not
• 19:35
  Speaker 8: going to sit here with the mandolin and you know,
• 19:39
  Speaker 8: cut these by hand. So I whooped out the food
• 19:43
  Speaker 8: processor with the blade and I just whizzed right through them.
• 19:49
  Speaker 8: So I set up the hydrator and I set up
• 19:52
  Speaker 8: five shelves on the hydrator and I filled it up
• 19:56
  Speaker 8: with all these thinly sliced onions. And then in about
• 20:00
  Speaker 8: an hour, I'm blinking and my eyes are burning, and
• 20:06
  Speaker 8: I'm like, I don't know if I can keep doing this.
• 20:10
  Speaker 8: At one point, I went into the master bathroom and
• 20:13
  Speaker 8: I see one of the cats in there hiding, and
• 20:16
  Speaker 8: I look at Scooby Scooby doo as a cat, and
• 20:19
  Speaker 8: I'm like and he's blinking at me, and I was like, oh,
• 20:23
  Speaker 8: heyll no. And so I picked up the hydrator and
• 20:26
  Speaker 8: I took it outside and put on porch and hooked
• 20:29
  Speaker 8: up a extension cord and my dehydrated onions outside.
• 20:33
  Speaker 2: You may not be sick at all, you may be
• 20:36
  Speaker 2: suffering from the inflammatory ability of onions.
• 20:42
  Speaker 8: So yeah, then it started rating yesterday evening and I'm like, oh, croud,
• 20:49
  Speaker 8: I gotta go save the onions and the and the
• 20:52
  Speaker 8: dehydration machine. But you know that, I think they just
• 20:56
  Speaker 8: gotta Maybe the vadelias have a higher moisture content. It
• 21:01
  Speaker 8: took four out of bird so when I brought them
• 21:05
  Speaker 8: back in and set them back up, most of that
• 21:10
  Speaker 8: the aroma was fantastic. It was just the the toxic fumes.
• 21:18
  Speaker 8: But after about four hours of dehydrating, the toxic fumes
• 21:23
  Speaker 8: had subsided. So now all got to do is de
• 21:28
  Speaker 8: grind up my dried up onions.
• 21:34
  Speaker 2: Did they dry up pretty good?
• 21:35
  Speaker 8: Yeah, they're nice.
• 21:37
  Speaker 2: That's so now there's no bugs, mosquitoes, birds, or animals
• 21:43
  Speaker 2: in a ten mile circle. That's right, that's right, that's funny.
• 21:49
  Speaker 5: Bill.
• 21:50
  Speaker 2: Do you like onions?
• 21:53
  Speaker 7: Yeah?
• 21:54
  Speaker 2: Do you like Videlia? That's that's the ones that Susie's
• 21:57
  Speaker 2: got me hooked on.
• 22:00
  Speaker 7: And I fancy that I've ever had one. Oh, I've
• 22:03
  Speaker 7: heard of him for years, but it says it's just
• 22:06
  Speaker 7: a little you know, it's just kind of like jet
• 22:08
  Speaker 7: fuel on the model teeth, you know.
• 22:11
  Speaker 2: Interesting. All right, Well, as everybody knows, on this show,
• 22:16
  Speaker 2: we have nothing but the finest songs and the finest jokes.
• 22:23
  Speaker 2: I'm sure nobody's laughing. I'm really sure nobody's laughing. So anyway,
• 22:30
  Speaker 2: we're going to jump into a couple jokes. A guy
• 22:35
  Speaker 2: buys three drinks at the bar every time he goes in.
• 22:39
  Speaker 2: He tells the bartender, bring me three doubles. He sits
• 22:43
  Speaker 2: down and he drinks one after the other, and he
• 22:46
  Speaker 2: gets up and he leaves. And he does this for
• 22:49
  Speaker 2: a long time, many months, and one night he comes
• 22:54
  Speaker 2: in and he tells the bartender two doubles. And the
• 23:00
  Speaker 2: guy goes over and he drinks the first one, and
• 23:02
  Speaker 2: then he drinks the second one, and the bartender said,
• 23:05
  Speaker 2: I hate to be nosy, But I gotta ask. You've
• 23:07
  Speaker 2: been drinking three doubles for years, and you said it
• 23:11
  Speaker 2: was because you had two brothers in different states, and
• 23:15
  Speaker 2: you guys had vowed to drink together even though you
• 23:18
  Speaker 2: weren't together, So you buy one for each of them.
• 23:21
  Speaker 2: He said, that's right. He said, well, how come tonight
• 23:24
  Speaker 2: you only bought two? He said, Oh, I quit drinking,
• 23:28
  Speaker 2: but they're still drinking, all right. And here we got
• 23:35
  Speaker 2: one in the interesting. This one covers women in cars,
• 23:41
  Speaker 2: two things that men are addicted to but we know
• 23:45
  Speaker 2: are bad for us. Women and used cars have one
• 23:51
  Speaker 2: thing in common. They both lie about the mileage. I
• 24:00
  Speaker 2: didn't make it up. Don't throw your rocks at my computer,
• 24:05
  Speaker 2: all right? And what else do we got here? What
• 24:07
  Speaker 2: else have we got?
• 24:10
  Speaker 5: What else? Oh?
• 24:14
  Speaker 2: This one's funny. And the fact that what's so sad
• 24:17
  Speaker 2: about this joke is that it's really true. But it's funny.
• 24:21
  Speaker 2: Young guy had been watching some TV show and he
• 24:26
  Speaker 2: saw a thing about the monks at one of those
• 24:30
  Speaker 2: monasteries and how they have a celibacy thing where they
• 24:34
  Speaker 2: don't have sex. And he's going through a weird time
• 24:37
  Speaker 2: in his life. And he tells you the elderly gentleman
• 24:41
  Speaker 2: sitting next to him. He said, you know, I've been
• 24:44
  Speaker 2: thinking about it, and I'm thinking about going into that
• 24:47
  Speaker 2: monastery and doing the no sex thing for a while.
• 24:52
  Speaker 2: The old man looks at him and he said, son,
• 24:56
  Speaker 2: if you just don't want to have sex, get married,
• 25:04
  Speaker 2: that's funny. I don't care who you are. That's just funny.
• 25:09
  Speaker 2: Sad and then true, but funny. All right, Just to
• 25:13
  Speaker 2: show you what kind of guy I am. I'm gonna toast,
• 25:16
  Speaker 2: have this drink and have a toast to everybody, and
• 25:20
  Speaker 2: I'm not wishing anybody well or nothing. I just want
• 25:23
  Speaker 2: to drink. All right. There we at here, it's almost
• 25:28
  Speaker 2: free times they cut You gotta admit, ladies and gentlemen.
• 25:32
  Speaker 2: Them are the finest jokes and the finest songs right
• 25:37
  Speaker 2: here live. And you don't ask that producer hid behind
• 25:41
  Speaker 2: the curtain because he's I don't know. I think he's
• 25:44
  Speaker 2: in the Metallica or something. We don't know. But we
• 25:50
  Speaker 2: got some good stuff, good songs. Bill, you got a
• 25:55
  Speaker 2: weekly topic up your sleeve tonight.
• 26:00
  Speaker 7: So far, But those jokes kind of wiped out a
• 26:02
  Speaker 7: lot of it.
• 26:04
  Speaker 2: Susie, don't do that. It encourages him, Susie, I know
• 26:08
  Speaker 2: you're not recall it. I don't know, Susie. Did you
• 26:14
  Speaker 2: feel good enough to come up with a recipe for us?
• 26:18
  Speaker 8: Yeah? I got one.
• 26:20
  Speaker 2: Okay. I'm so glad you're here. I felt so bad
• 26:24
  Speaker 2: when you told me you didn't feel good. But after
• 26:27
  Speaker 2: hearing that onion story, I think this is self inflicted possibility. Yeah,
• 26:33
  Speaker 2: I think you inflammated yourself. So what was I going
• 26:40
  Speaker 2: to say? Oh, I heard another funny little joke. Since
• 26:44
  Speaker 2: we got a minute or so here. The guy said
• 26:48
  Speaker 2: he was driving along and he saw one of them
• 26:53
  Speaker 2: stops where they check you for drinking. And he said, oh, no,
• 27:00
  Speaker 2: he had a couple of drinks. But you never know
• 27:04
  Speaker 2: what that breathalyzer or what they're going to think. And
• 27:08
  Speaker 2: he said, I'm not agile. I can't do that stupid
• 27:10
  Speaker 2: thing when I'm sober, and I don't trust that machine.
• 27:15
  Speaker 2: And he said, I don't know how strong the drinks were.
• 27:18
  Speaker 2: I didn't make them, he said, but they tasted strong.
• 27:24
  Speaker 2: What was in them Scotch and ice? Yeah, so they
• 27:32
  Speaker 2: were straight bluze basically because the Scots don't melt the
• 27:35
  Speaker 2: ice too fast. I don't put ice in my Scotch
• 27:38
  Speaker 2: because I keeped up the bottle and the refrigerator and
• 27:41
  Speaker 2: the glass and the freezer, and we ain't playing that
• 27:44
  Speaker 2: ice melt stuff. But I do like good olives in
• 27:49
  Speaker 2: my scotch and in a martini. All right, ladies and gentlemen,
• 27:54
  Speaker 2: it is mercifully break time, and this is doctor Krupa's
• 27:59
  Speaker 2: natural hot times. It is June eleventh. I got it
• 28:03
  Speaker 2: right this time, and we will be right back after
• 28:08
  Speaker 2: a word from a few of our sponsors. Please listen
• 28:11
  Speaker 2: to them, and Susy Bill, myself and Steve will be
• 28:14
  Speaker 2: right back.
• 28:19
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• 30:01
  Speaker 10: You act like you are just borne the night, face
• 30:05
  Speaker 10: telling in memory, but feel it all right? So who
• 30:09
  Speaker 10: does your past belong to today?
• 30:12
  Speaker 2: Baby?
• 30:13
  Speaker 10: You don't say nothing when you're feeling this way. Girls
• 30:17
  Speaker 10: in the bars thinking who is this gab? But they
• 30:21
  Speaker 10: don't think nothing when they're telling you that you look
• 30:25
  Speaker 10: so careless when they're shooting at ball? Don't you know
• 30:29
  Speaker 10: heartaches or heroes? When the pockets are for Tell me.
• 30:33
  Speaker 2: You're trying to kill a.
• 30:35
  Speaker 10: Seven year age See what else your row har take by?
• 30:41
  Speaker 2: Say when is he gonna give.
• 30:43
  Speaker 11: Us some room?
• 30:44
  Speaker 10: The girl say goda, hope he comes back soon. Everybody's talking,
• 31:21
  Speaker 10: but you don't hear things.
• 31:24
  Speaker 5: Do love town on me?
• 31:26
  Speaker 8: Down here?
• 31:27
  Speaker 10: Swing blevoti?
• 31:29
  Speaker 5: Do you not?
• 31:30
  Speaker 10: Don't you come around?
• 31:31
  Speaker 5: Baby?
• 31:32
  Speaker 10: We're so great.
• 31:35
  Speaker 2: All right, we are back. Welcome back to doctor Cooper's
• 31:38
  Speaker 2: Natural Health Ours. It is June eleventh, and I just
• 31:45
  Speaker 2: had the pleasure of getting my vehicle inspected, even though
• 31:50
  Speaker 2: Texas did away with inspections, but they didn't do away
• 31:55
  Speaker 2: with the part of the inspection that does emissions because
• 31:59
  Speaker 2: the climate nuts don't care about safety anymore. But they
• 32:04
  Speaker 2: want to make sure that they test your vehicle for
• 32:07
  Speaker 2: emissions and it still costs the same amount of money.
• 32:12
  Speaker 2: Susy and Bill, have you guys run into that where
• 32:14
  Speaker 2: now we don't have to get an inspection, but you
• 32:17
  Speaker 2: have to get an inspection, which only means that you
• 32:21
  Speaker 2: need to have good emissions.
• 32:23
  Speaker 8: Well, we don't have emissions here in our county.
• 32:29
  Speaker 2: Well that you do now after the Onion episode, Bill,
• 32:34
  Speaker 2: how about you have you run into that yet? No?
• 32:39
  Speaker 7: In fact, I just got my new tag ship two
• 32:42
  Speaker 7: three weeks ago. There's no tests, so I guess we
• 32:45
  Speaker 7: don't have that emissions they needed.
• 32:47
  Speaker 2: Well, that's not right. I'm talking to somebody the lady.
• 32:52
  Speaker 2: The lady at the automotive place told me the way
• 32:55
  Speaker 2: it works now is basically they've told them, if you
• 33:00
  Speaker 2: don't see the check engine light, then we're okay, just
• 33:06
  Speaker 2: another way, just another way to make a few dollars
• 33:10
  Speaker 2: and get you to go in and get What I
• 33:15
  Speaker 2: try to do is wait till it's time to change
• 33:18
  Speaker 2: the oil, rotate the tires, and get the inspection all
• 33:21
  Speaker 2: at once. But I could not believe that we don't
• 33:27
  Speaker 2: have to have an inspection no more. But here in
• 33:30
  Speaker 2: Harrison County you got to do the ambitions. And it's
• 33:33
  Speaker 2: kind of it tells you how phony a lot of
• 33:37
  Speaker 2: this stuff is, because if they really were concerned, you'd
• 33:44
  Speaker 2: think the safety would be more important than worrying about
• 33:49
  Speaker 2: if a cow had gas. But that's not the case.
• 33:54
  Speaker 2: And so in your county and Susie's county that's not
• 33:57
  Speaker 2: even required. Don't even talk about it. Nope, that's amazing.
• 34:05
  Speaker 2: You think the state?
• 34:06
  Speaker 7: Will you figure themissions in Harris County have always been bad?
• 34:11
  Speaker 2: Yeah, well, everything about Harris County is is difficult. I
• 34:15
  Speaker 2: think they've it's just crowded.
• 34:17
  Speaker 8: Including Linda Hill Dalgo Dalgo.
• 34:21
  Speaker 2: Yeah, yeah, well just think about it for a minute.
• 34:27
  Speaker 2: Even with all the Trump stuff going on and and
• 34:32
  Speaker 2: the whole country going after following it as footsteps, somehow
• 34:37
  Speaker 2: they managed, and it came out that they got caught
• 34:41
  Speaker 2: doing a bunch of corrupt stuff in the last few elections,
• 34:45
  Speaker 2: but they still managed to be one of the few
• 34:48
  Speaker 2: places on earth that that stayed bleeding heart liberal. It's
• 34:57
  Speaker 2: it's just terrible. It's really sad. That's why do we know?
• 35:02
  Speaker 8: Do we have a second for me to bring something up? Okay,
• 35:07
  Speaker 8: So whether or not we agree with medicinal THC people
• 35:15
  Speaker 8: should have choices. And I and I kind of sort
• 35:19
  Speaker 8: of think, I don't really know, it's not you know,
• 35:22
  Speaker 8: my wheelhouse that I would rather see somebody, you know,
• 35:27
  Speaker 8: second on, you know, a CBD or th thief, you know,
• 35:32
  Speaker 8: sucker or lost in or whatever. Then some of these
• 35:38
  Speaker 8: socotrophic drugs. Anyways, Texas did away with that, Okay, So
• 35:43
  Speaker 8: we've been scratching our heads trying to figure out what
• 35:48
  Speaker 8: what's the motivation, and you know, I think they got
• 35:53
  Speaker 8: us pretty good here. So some back history. In twenty nineteen,
• 35:58
  Speaker 8: the Texas legislature proved you know, the hemp built, you know,
• 36:03
  Speaker 8: farming it and you know, grow growing it, and we're like, okay,
• 36:08
  Speaker 8: So just a few years ago you approve hemp. Now
• 36:11
  Speaker 8: you're getting rid of THC. And here's what they got you.
• 36:15
  Speaker 8: They made you look at Dan Patrick and three hundred
• 36:19
  Speaker 8: and fifty thousand dollars worth of alcohol lobby money. And
• 36:24
  Speaker 8: I don't know if I could save this word or not,
• 36:27
  Speaker 8: but it came out today that the state of Texas
• 36:33
  Speaker 8: is funding a study on eyeboard gain. It's a plant
• 36:43
  Speaker 8: and it grows closer to well it's West Texas the
• 36:47
  Speaker 8: Mexican border. I bo r ga ine and so what
• 36:56
  Speaker 8: it's supposed to do is help people kick UH an addiction,
• 37:07
  Speaker 8: like an alcohol addiction. So they had to get THC
• 37:14
  Speaker 8: out of the way so they could usher in this
• 37:17
  Speaker 8: eyeborg Gain study. And here's the kicker. Texas stands to
• 37:26
  Speaker 8: make twenty five percent from the sale of this plant. Well,
• 37:34
  Speaker 8: you know, I thought you had talked about this a
• 37:36
  Speaker 8: long time ago, that you cannot patent a plant like
• 37:43
  Speaker 8: you know, I can't get a patent for a regular
• 37:46
  Speaker 8: oil and say that this cure's infection and then grow
• 37:51
  Speaker 8: oregano and say this is mine anymore than someone can
• 37:56
  Speaker 8: grow marijuana. And say, you know, this is my plant
• 38:00
  Speaker 8: and I'm putting the patent on it. Well, this eyebord gain,
• 38:05
  Speaker 8: and I don't know if I'm saying it correctly, is
• 38:08
  Speaker 8: a plant. So now it's come full circle. And what
• 38:13
  Speaker 8: these yahoo's in Austin have done. Now I did put
• 38:18
  Speaker 8: something about this up on Facebook and I had two
• 38:23
  Speaker 8: people and one of them is a nurse chime in
• 38:28
  Speaker 8: and she's also herbalist, so she's a regular. She's a
• 38:36
  Speaker 8: regular nurse worked within the system, but now she's more homeopathic.
• 38:42
  Speaker 8: But she said that this plant, unless very carefully administered,
• 38:50
  Speaker 8: causes cardiac arrest.
• 38:55
  Speaker 2: Yeah, well part of that. And this is up Bill's Ali.
• 38:57
  Speaker 2: I'm sure he's familiar with this. But eyebo gain is
• 39:02
  Speaker 2: he And they can patent it because it is made
• 39:07
  Speaker 2: from plants. It is not the plant. The plant is
• 39:13
  Speaker 2: uh some long tabor tabernantine eyeboga. And let me look
• 39:20
  Speaker 2: this up here real quick. Yeah, here we go psychoactive
• 39:28
  Speaker 2: indole alkaloid and it is made from plants. So that
• 39:33
  Speaker 2: that's the thing. These guys can patent it, and they
• 39:36
  Speaker 2: can't patent the plant, so they got to alter it.
• 39:39
  Speaker 2: This is going to be another canola oil. I hadn't
• 39:42
  Speaker 2: heard about this. I heard him talking about stopping THHC. Bill.
• 39:48
  Speaker 2: Are you familiar with that?
• 39:51
  Speaker 7: Yep, No, I never. I never got much involved with
• 40:00
  Speaker 7: a solution to genish or any any of the drug stuff.
• 40:02
  Speaker 7: That's always been sort of a specialcy that just was
• 40:07
  Speaker 7: not where I was.
• 40:12
  Speaker 2: Well. I figured you might have ran into some people
• 40:14
  Speaker 2: that were doing it, trying to get off stuff and
• 40:17
  Speaker 2: maybe coming to guys like you for help while they
• 40:21
  Speaker 2: were doing all that. So very interesting though, Sissy, I'm
• 40:27
  Speaker 2: glad you brought that up, because I didn't know what
• 40:28
  Speaker 2: was going on. I just heard them talking about THHC
• 40:32
  Speaker 2: and Dan Patrick in my brain just shut off when
• 40:35
  Speaker 2: I heard those two names.
• 40:37
  Speaker 8: You know, they don't do anything by accident, and I
• 40:42
  Speaker 8: just kept waiting for the other shoe to drop. And
• 40:45
  Speaker 8: it dropped today in a news article that I saw
• 40:49
  Speaker 8: first and then lo and beheld. Hell on Wheels had
• 40:54
  Speaker 8: a press conference about it.
• 40:57
  Speaker 2: Yeah, I'm not surprised.
• 41:00
  Speaker 5: You know.
• 41:01
  Speaker 2: One of the things that comes up a lot to
• 41:04
  Speaker 2: me is what do you have to take for this?
• 41:09
  Speaker 2: Because I'm on this medicine and what do you have
• 41:12
  Speaker 2: in place of that? And I have to tell people
• 41:16
  Speaker 2: it doesn't work like that, and that's what they're doing
• 41:20
  Speaker 2: right now. They're going to convince people that you buy
• 41:23
  Speaker 2: this new drug, and we're all in on it. They're
• 41:26
  Speaker 2: probably all buying stock as we speak for this, probably
• 41:31
  Speaker 2: some company that's going to pick it up, either a
• 41:35
  Speaker 2: new company or existing But people don't understand that the
• 41:39
  Speaker 2: pharmaceutical companies are not built around you have A and
• 41:45
  Speaker 2: you take B because it works. They're built around cover
• 41:50
  Speaker 2: up control. I was watching a commercial today and I
• 41:57
  Speaker 2: wish I knew how to record that commercial. But it
• 41:59
  Speaker 2: was for our product that they're claiming will help people
• 42:04
  Speaker 2: lose weight and help with their blood sugar. And they
• 42:11
  Speaker 2: made it look so nice and all these lovely people
• 42:16
  Speaker 2: and they were walking down the streets and they were
• 42:19
  Speaker 2: holding arms and it was just a lovely thing. But
• 42:24
  Speaker 2: then people like me are paying attention to one down
• 42:28
  Speaker 2: at the bottom where it says this could kill you,
• 42:32
  Speaker 2: this can happen, and there's a list of horrible direct effects,
• 42:37
  Speaker 2: some people would say side effects, And I'm thinking, does
• 42:41
  Speaker 2: anybody pay attention to that? You know, the problem in
• 42:46
  Speaker 2: this country is not the price of medications. It's the
• 42:53
  Speaker 2: fact that everybody thinks they're supposed to take them and
• 42:58
  Speaker 2: they're bad for you, And people will say, well, what
• 43:02
  Speaker 2: should I eat? Yes, just about any damn thing you like.
• 43:09
  Speaker 2: In reason, don't only eat vegetables, don't only eat meat,
• 43:15
  Speaker 2: don't only eat fat, don't only eat carbs. Eat a blend.
• 43:24
  Speaker 2: That's why you can enjoy some things that maybe we
• 43:27
  Speaker 2: know aren't so great because you have a balanced diet.
• 43:33
  Speaker 2: You need vegetables and meat. And you know a lot
• 43:37
  Speaker 2: of this stuff is not an accident. Vegetables tend to
• 43:40
  Speaker 2: be more alkaline, meats tend to be more acidic, and
• 43:45
  Speaker 2: you put them together and it helps us maintain the
• 43:49
  Speaker 2: phs in our body that we need. And so if
• 43:53
  Speaker 2: you like something and you know it's going to get
• 43:56
  Speaker 2: better because a lot of processed stuff I think is
• 43:58
  Speaker 2: going to change. Kennedy's really coming down on them guys today.
• 44:04
  Speaker 2: He fired all seventeen I believe it was of the
• 44:10
  Speaker 2: CDC Vaccine Board that was responsible for vaccines and recommend
• 44:17
  Speaker 2: him and all that. He fired all of them and
• 44:20
  Speaker 2: he's replaced eight so far. And he's making companies pull
• 44:25
  Speaker 2: bad stuff out of the ingredient stuff. And you know
• 44:30
  Speaker 2: the sad part about this. You go to Europe, and
• 44:34
  Speaker 2: many of these ingredients that we see here are not
• 44:39
  Speaker 2: over there and they're not allowed. Mexico doesn't even let
• 44:43
  Speaker 2: them put high fruit toast, carn syrup into coca cola
• 44:48
  Speaker 2: and the pepsi products in Mexico, but they do it here.
• 44:53
  Speaker 2: Why to hurt us, to cause sicknesses? Pharmaceutical industry can
• 45:02
  Speaker 2: come up with cover ups. I don't know the answer,
• 45:05
  Speaker 2: but I'm a little suspicious. I might have to borrow
• 45:10
  Speaker 2: Sussey's tinfoil hat. But it's pretty strange that in a
• 45:17
  Speaker 2: lot of these countries the bad ingredients are not allowed.
• 45:22
  Speaker 2: And think about this a minute. If you're selling a
• 45:25
  Speaker 2: product and you have to add extra things to that product,
• 45:31
  Speaker 2: it's going to be more expensive. So why would you
• 45:34
  Speaker 2: want to put in a bunch of bad ingredients at
• 45:40
  Speaker 2: a higher cost unless you're getting some kind of a
• 45:44
  Speaker 2: return on the other end. And that being with very,
• 45:50
  Speaker 2: very sick people. I mean, we live in a nation
• 45:53
  Speaker 2: right now that there are so many people on medications,
• 45:58
  Speaker 2: and the medication are the problem, but they don't know
• 46:02
  Speaker 2: it and they're afraid not to take them. I've heard
• 46:06
  Speaker 2: people say, well, if I take that medication, I can't
• 46:09
  Speaker 2: eat this or if I take this, it makes me dizzy,
• 46:13
  Speaker 2: but the doctor said, I got to take it. I
• 46:16
  Speaker 2: can't stop. And I had a patient one time, she
• 46:20
  Speaker 2: was probably late eighties, maybe ninety, and she was crying
• 46:25
  Speaker 2: telling me the story in my office about the doctor
• 46:30
  Speaker 2: screamed and hollered at her and told her he wouldn't
• 46:34
  Speaker 2: be her doctor if she didn't take the medicines that
• 46:37
  Speaker 2: he prescribed. And she said, I'm going to doctor Krupa.
• 46:41
  Speaker 2: So she didn't go to him no more. But she
• 46:44
  Speaker 2: was crying telling me the story because it was so
• 46:48
  Speaker 2: traumatic and he treated her so bad. So there's a
• 46:51
  Speaker 2: lot more going on than we understand. And you know,
• 46:56
  Speaker 2: what we used to think were conspiracy theories have all
• 46:59
  Speaker 2: become true. So we're running out of conspiracy theories. But
• 47:04
  Speaker 2: you got an industry that's putting bad ingredients and food
• 47:09
  Speaker 2: and drink on purpose, but they can't do it in
• 47:13
  Speaker 2: most of the world, and it's cheaper for them not
• 47:18
  Speaker 2: to put extra stuff in unless you're making money on
• 47:22
  Speaker 2: the pharmaceutical side when people are sick. Just some thoughts
• 47:28
  Speaker 2: that are running around inside my head, Susie.
• 47:38
  Speaker 8: Firstly, I'm not what you said about a balanced diet.
• 47:45
  Speaker 8: I think it's a good idea to sprinkle Krispy bacon
• 47:50
  Speaker 8: on top of your ice cream. I like that, so,
• 47:56
  Speaker 8: you know, I like that kind of balance. But again,
• 48:00
  Speaker 8: I'm not even gonna wear a tenfold hat. It's not
• 48:02
  Speaker 8: even necessary anymore. This is the gift. But I would
• 48:08
  Speaker 8: think that these processed food manufacturers get some sort of kickback.
• 48:20
  Speaker 8: There's an awful lot of corn in all, in all
• 48:24
  Speaker 8: of these products, genetically modified corn syrup. They've got to
• 48:32
  Speaker 8: be getting governmental kickbacks. They've got to be getting big
• 48:36
  Speaker 8: pharma kickbacks, because what would be how would it benefit
• 48:44
  Speaker 8: then to make such a lousy product unless big farmer goes,
• 48:49
  Speaker 8: we know it's not good and it's not healthy, but
• 48:53
  Speaker 8: we'll give you X amount of dollars, and then the
• 48:59
  Speaker 8: people who eat your sself will go to our doctors
• 49:02
  Speaker 8: and then take our medicine. I mean, how far fetched
• 49:08
  Speaker 8: is that?
• 49:10
  Speaker 2: Well, I think it's happening, and I've been suspicious of
• 49:13
  Speaker 2: it for a long time. And you go to the
• 49:16
  Speaker 2: store and you'll see Mexican coke and pepsi and they
• 49:25
  Speaker 2: do not let them. Companies go to Europe or Mexico
• 49:28
  Speaker 2: or anywhere else and put that high fructose carn syrup
• 49:32
  Speaker 2: in them drinks. So we know something's going on and
• 49:38
  Speaker 2: it's only in this country, and it's it's just very sad. Bill.
• 49:42
  Speaker 9: What do you think, Uh, yeah, what what's got right
• 49:54
  Speaker 9: to the core?
• 49:54
  Speaker 2: Right?
• 49:55
  Speaker 7: Yes?
• 49:55
  Speaker 5: Or no?
• 49:56
  Speaker 7: I think we know we talked about this a lot
• 49:58
  Speaker 7: on the show, and I think it's it's uh, it's
• 50:05
  Speaker 7: a very complicated process. They've made it complicated. They've rigged
• 50:11
  Speaker 7: it so that it's almost impossible to uh too, to stop.
• 50:17
  Speaker 7: I don't know if Kennedy's going to be what he
• 50:19
  Speaker 7: can do, because you know, the next guy that comes
• 50:22
  Speaker 7: in undo all of that. And I think the whole
• 50:26
  Speaker 7: the whole thing is so driven by ah, by greed
• 50:30
  Speaker 7: that it's just, uh, you know what, what help do
• 50:34
  Speaker 7: we have?
• 50:36
  Speaker 8: It?
• 50:36
  Speaker 7: It's too much work to get should get to be greedy, and.
• 50:41
  Speaker 8: It's and it's not just in our food. I mean
• 50:44
  Speaker 8: I can remember, you know, as a young teenager and hearing,
• 50:48
  Speaker 8: you know that a couple of guys had, you know,
• 50:52
  Speaker 8: a falling out and they put sugar in someone's gas tank. Well,
• 50:58
  Speaker 8: now we put sugar in our gas tank every single
• 51:01
  Speaker 8: time we fill up with coin.
• 51:06
  Speaker 7: Yeah, but that was processed sugar right.
• 51:09
  Speaker 8: Yeah, that's different. Yeah, that's that's totally diffferent. So so yeah,
• 51:14
  Speaker 8: I mean it's cheap ass corn affects every single aspect
• 51:18
  Speaker 8: of our life. It shortens the life of our engines
• 51:22
  Speaker 8: and shortens our lives.
• 51:27
  Speaker 2: Well, I'm telling everybody, you have got to watch the
• 51:30
  Speaker 2: movie The Poison Squad, and you need to read the book.
• 51:35
  Speaker 2: It will blow you away what they have done in
• 51:40
  Speaker 2: this country. I mean, doctor Wiley was the first well
• 51:45
  Speaker 2: he would be the FDA head today. Back then they
• 51:49
  Speaker 2: considered him the the Department of Chemistry, and he was
• 51:54
  Speaker 2: the head. He fought so hard for us to make
• 51:58
  Speaker 2: food have good ingredients, and they, the politicians and the
• 52:02
  Speaker 2: companies ganged up and fought him unmercifully. And you guys,
• 52:08
  Speaker 2: you just you can't even imagine it. So like a quick,
• 52:16
  Speaker 2: a little example, they said, they suggested introducing a little
• 52:22
  Speaker 2: vinegar to test the sample of milk, and the resultant
• 52:27
  Speaker 2: kurds should be white. If they turned a distinct orange color,
• 52:33
  Speaker 2: it meant that the milk had been colored with an
• 52:37
  Speaker 2: aneleine coal tar dye, damn. And if the curds were brownish,
• 52:44
  Speaker 2: it meant they used vegetable dye. And adult. This is
• 52:49
  Speaker 2: the kind of stuff these companies start doing way back. Uh,
• 52:55
  Speaker 2: it was unbelievable, and doctor Wiley fought for us, and
• 53:00
  Speaker 2: that's what laid the groundwork. It all started back then.
• 53:03
  Speaker 2: I don't know if that was the Rockefeller era when
• 53:06
  Speaker 2: he figured out pharmaceuticals and oil. I don't know what happened,
• 53:12
  Speaker 2: but it's really sad because you know who doesn't love
• 53:17
  Speaker 2: good donut shops stuff, And there's no reason that couldn't
• 53:22
  Speaker 2: be made really healthy, And a lot of times we
• 53:26
  Speaker 2: have no idea what they're making. I've asked him in
• 53:29
  Speaker 2: something the places, do you guys got pretty good ingredients?
• 53:33
  Speaker 5: Do you eat the stuff?
• 53:34
  Speaker 2: And one lady was pretty honest, he said, I think so,
• 53:38
  Speaker 2: you know, but they weren't. They weren't sure, but there's
• 53:42
  Speaker 2: no reason it couldn't be fabulous. That's why Susie does
• 53:47
  Speaker 2: our recipes and fixes bad recipes. So it's just too
• 53:51
  Speaker 2: easy not to do good. But I'm telling you, everybody,
• 53:55
  Speaker 2: it's worth your time to read The Poison Squad and
• 54:00
  Speaker 2: watch the little DVD. There's a DVD out there you
• 54:03
  Speaker 2: can get if you don't want to read. The film
• 54:08
  Speaker 2: is not near as good as the book. The book
• 54:10
  Speaker 2: really goes into some great details. But doctor Wiley, he
• 54:14
  Speaker 2: did a lot of wonderful things. And what the reason
• 54:19
  Speaker 2: they call it the Poison Squad is he hired people
• 54:24
  Speaker 2: to eat three meals a day of what he wanted
• 54:29
  Speaker 2: to test. And what he did. He took all the
• 54:31
  Speaker 2: things that he thought were bad that them companies were using,
• 54:35
  Speaker 2: and he put it in different foods and fed these
• 54:38
  Speaker 2: people for so long and watched the effect, and they
• 54:42
  Speaker 2: all got paid, and they all knew what was going
• 54:44
  Speaker 2: to happen, and very very very scary stuff that they
• 54:49
  Speaker 2: did back then, but he fought for us. He was
• 54:52
  Speaker 2: a good man. The author of the book is Deborah
• 54:57
  Speaker 2: Blum Blum and just fabulous. I mean, she covers it all.
• 55:04
  Speaker 2: They used to have in the meat plants that sometimes
• 55:09
  Speaker 2: they'd be butchering and processing the meat and it might
• 55:14
  Speaker 2: fall into a sewer line or an area with sewage,
• 55:19
  Speaker 2: and they just picked it up and put it back
• 55:21
  Speaker 2: on the conveyor. They didn't even clean it, and they
• 55:25
  Speaker 2: got caught time and time again. And then when they
• 55:27
  Speaker 2: got caught, the companies and the politicians took care of
• 55:32
  Speaker 2: each other, and nobody was the wiser except guys like
• 55:36
  Speaker 2: doctor Wiley, and they fought him and they just made
• 55:40
  Speaker 2: his life miserable. But he stood up for us and
• 55:43
  Speaker 2: he tried to help us. All right, guys, well we
• 55:46
  Speaker 2: are at break just about anything susy for we run
• 55:49
  Speaker 2: to break. Nope, Bill, I know you're just going to
• 55:54
  Speaker 2: say no, but I'm going to ask you anyway.
• 55:58
  Speaker 7: No, I don't. I don't heaving me think, doctor k.
• 56:05
  Speaker 2: You're just throwing me a curveball, weren't you? All right? Yeah,
• 56:12
  Speaker 2: But if anybody's interested, though, it is a great book,
• 56:15
  Speaker 2: The Poison Squad. I'm pretty sure everybody's got it. I
• 56:19
  Speaker 2: know Amazon carries it. And that's the people that they
• 56:27
  Speaker 2: were just bad. Like here's a little quote, and our
• 56:30
  Speaker 2: faith in the butter is apt to be weak, for
• 56:35
  Speaker 2: we haven't a good place to pin it. And ATTO's
• 56:39
  Speaker 2: so yellow and be fat, so sleek. Oh I wish
• 56:45
  Speaker 2: I could know what is in it. That's one of
• 56:48
  Speaker 2: the things that was nineteen oh three, nineteen oh four.
• 56:52
  Speaker 2: That's how bad things were. They just they did terrible things,
• 56:57
  Speaker 2: terrible terrible things. You guys, what's that?
• 57:02
  Speaker 8: Okay? So question? So anato is isn't it a seed
• 57:09
  Speaker 8: of some sort from some sort of a pepper. You know,
• 57:15
  Speaker 8: I didn't know anato was bad sometimes well not all
• 57:22
  Speaker 8: restaurants use it. You know, in the beginning, when I
• 57:26
  Speaker 8: was trying to find, you know, an authentic Spanish rice
• 57:30
  Speaker 8: if you will recipe Mixican rice whatever, anata was used
• 57:35
  Speaker 8: to color it.
• 57:38
  Speaker 2: I said, what they were doing. The milk wasn't real milk,
• 57:41
  Speaker 2: or it was a little bit of milk, and so
• 57:44
  Speaker 2: they were using these other products to make it look
• 57:48
  Speaker 2: like it was milk, or make the butter look like
• 57:50
  Speaker 2: it was yellow. So anato, I'm not positive, but I
• 57:54
  Speaker 2: thought it was a plant, maybe you know, a vegetable,
• 57:59
  Speaker 2: and maybe on its own, not a problem. But when
• 58:02
  Speaker 2: you're hiding a product by using it, like here's the
• 58:05
  Speaker 2: thing it says, oh, maybe this spread contains alum or
• 58:10
  Speaker 2: chalk or sawdust chopped up very fine, or gypsum and
• 58:17
  Speaker 2: powder about which they talk tara alba just out of mine.
• 58:25
  Speaker 8: So so theato is a seed from a chill tree.
• 58:34
  Speaker 2: I'm taking your word for it, right. I just know
• 58:36
  Speaker 2: they used it to color stuff and fake stuff. But
• 58:42
  Speaker 2: if you read, if you read the Poison Squad, it's
• 58:46
  Speaker 2: going to horrify you what they used to do and
• 58:48
  Speaker 2: what they got away with? Or watch the little film
• 58:51
  Speaker 2: or both. Bill, I know you like to read you
• 58:54
  Speaker 2: I think you would enjoy the book. All right, guys,
• 58:56
  Speaker 2: well it is break time. This is doctor Krupa's not
• 58:59
  Speaker 2: true health hours. Please listen to our sponsors and we
• 59:04
  Speaker 2: will be right back.
• 59:10
  Speaker 1: Worried about where your next meal will come from if
• 59:12
  Speaker 1: the power is out for an extended period of time,
• 59:15
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• 59:42
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• 59:44
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• 59:47
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• 1:00:08
  Speaker 2: You've heard me t susy about not knowing the company's
• 1:00:12
  Speaker 2: name and putting tequila in her t well. The company
• 1:00:17
  Speaker 2: name really isn't ranchers and dancers, It is Renovation and
• 1:00:22
  Speaker 2: Design eight threes zero three seven seven two one three one.
• 1:00:27
  Speaker 2: And she likes her t plane. By the way, what
• 1:00:30
  Speaker 2: a company. When you tell them your budget, they take
• 1:00:34
  Speaker 2: great pride in meeting it or going lower, not above.
• 1:00:39
  Speaker 2: The quality is so great you'll have to see their
• 1:00:42
  Speaker 2: work to believe it. The true definition of craftsmanship is
• 1:00:47
  Speaker 2: seen in all their work. Welcome their family to yours
• 1:00:52
  Speaker 2: and call Renovation and Design eight threes zero three, seven
• 1:00:57
  Speaker 2: seven two one three one.
• 1:01:12
  Speaker 4: It was where my mama sat on that old swim
• 1:01:15
  Speaker 4: with her crochet.
• 1:01:18
  Speaker 12: It was where Granddaddy told me how to cuss, how
• 1:01:22
  Speaker 12: to pray. It was where we made our own ice cream,
• 1:01:27
  Speaker 12: no sultry summer nights, where the bulldog patters cookies and
• 1:01:32
  Speaker 12: those brothers had out of fights.
• 1:01:35
  Speaker 2: There were many nights.
• 1:01:37
  Speaker 12: Not sitting right there and look out at the stars.
• 1:01:41
  Speaker 4: Hear the sound of a distance whip, her will love
• 1:01:44
  Speaker 4: the hum of.
• 1:01:45
  Speaker 5: A passing car.
• 1:01:47
  Speaker 12: It was where I first got up and nerve to
• 1:01:50
  Speaker 12: steal me.
• 1:01:51
  Speaker 5: My first guess.
• 1:01:53
  Speaker 8: It was where I learned playing gitar ray, I.
• 1:01:57
  Speaker 2: Have the gear.
• 1:01:59
  Speaker 4: If we were who had a front board backed, we
• 1:02:05
  Speaker 4: still have our problems. Like weed all be friends, neighbor,
• 1:02:13
  Speaker 4: like jure next again, wouldn't be gone weird if we
• 1:02:24
  Speaker 4: had a front board back weeded back.
• 1:02:32
  Speaker 2: All right, we are back. Welcome back to Doctor Crippen's
• 1:02:35
  Speaker 2: Natural Hoteurs. I like that old front porch. Idea one
• 1:02:40
  Speaker 2: real quick thing. We're gonna help Sizzy as always with
• 1:02:44
  Speaker 2: the name of her company in just a second. But
• 1:02:47
  Speaker 2: I wanted to throw this out there. This is what
• 1:02:49
  Speaker 2: got to me because they had to go and mess
• 1:02:52
  Speaker 2: with whiskey back then. But they used to take what
• 1:02:55
  Speaker 2: they called it age whiskey, And what they did was
• 1:02:59
  Speaker 2: they put rector alcohol, diluted it and colored it brown.
• 1:03:04
  Speaker 2: And they use carn syrup for the basis to fake
• 1:03:09
  Speaker 2: versions of honey and maple syrup. Nice stuff on Susy,
• 1:03:14
  Speaker 2: all right, So we tease Susie it susy because she
• 1:03:19
  Speaker 2: gets a little confused by this time of the night
• 1:03:21
  Speaker 2: on the show about what's the name of the company.
• 1:03:25
  Speaker 2: And I know this for a fact because she once
• 1:03:27
  Speaker 2: gave me this name, and I decided I would use
• 1:03:30
  Speaker 2: it tonight. The name of her company is Rednecks and
• 1:03:35
  Speaker 2: Doctor Pepper.
• 1:03:41
  Speaker 8: Are you there, Susy, Yeah, you know, I'm just kind
• 1:03:47
  Speaker 8: of thrown off about the time slot. Sorry. Sorry, Are
• 1:03:53
  Speaker 8: you switching us up on purpose?
• 1:03:56
  Speaker 2: Uh? No, I wasn't switching you on purpose. I just
• 1:03:59
  Speaker 2: wanted to go to this for the recipe stuff.
• 1:04:01
  Speaker 5: Uh.
• 1:04:02
  Speaker 2: It is Bill's time and we're going to go to him.
• 1:04:05
  Speaker 2: But I wanted to do the stuff about the food
• 1:04:09
  Speaker 2: and and do your thing, and you're right, I did that.
• 1:04:12
  Speaker 2: I did it a little orry because I wanted to
• 1:04:13
  Speaker 2: tell you about the food stuff from the book. So Bill, Uh,
• 1:04:17
  Speaker 2: it is your slot, take it away.
• 1:04:22
  Speaker 7: Well, I got this great hamburger recipe I want to
• 1:04:24
  Speaker 7: talk about even you could make it. Yeah, no, I
• 1:04:29
  Speaker 7: just I An'tways, it's been a strange, kind of a
• 1:04:33
  Speaker 7: strange time, and I think for as you know, I
• 1:04:39
  Speaker 7: really don't follow politics anymore because I don't feel I
• 1:04:44
  Speaker 7: need to spend my time being all wild up. But
• 1:04:48
  Speaker 7: I'm amused at, uh at the coverage of what goes
• 1:04:52
  Speaker 7: on and who we're not hearing about. And I think
• 1:04:57
  Speaker 7: the thing that really concerns me is just because we
• 1:04:59
  Speaker 7: don't hear about Douglas humor or below searing of those people.
• 1:05:04
  Speaker 7: It doesn't mean that they're still not off doing bad stuff,
• 1:05:07
  Speaker 7: because I'm sure they are, but it's it's just a
• 1:05:11
  Speaker 7: kind of a strange, a strange time out politically, probably
• 1:05:15
  Speaker 7: because the midterms are coming up and who knows what. Anyway.
• 1:05:20
  Speaker 7: One of the things that I was have been kind
• 1:05:22
  Speaker 7: of thinking about over the past weeks is h I
• 1:05:28
  Speaker 7: talk a lot about about art and music then, and
• 1:05:33
  Speaker 7: the importance of it, and I think to try and
• 1:05:35
  Speaker 7: tile that together, that it's that sort of thing that
• 1:05:42
  Speaker 7: it culturally really affects our behavior. It's reading a I
• 1:05:51
  Speaker 7: guess it was an essay. It was a long essay
• 1:05:54
  Speaker 7: by guy who said that the decline of art in
• 1:05:59
  Speaker 7: a culture is inevitably followed by a decline of spirituality
• 1:06:06
  Speaker 7: and a decline of respect. That as we produce for
• 1:06:12
  Speaker 7: quality art or art which has been traditionally important to
• 1:06:17
  Speaker 7: a culture, is that changes and degrades or declines, that
• 1:06:24
  Speaker 7: our sense of spirituality also declines, and our sense of
• 1:06:30
  Speaker 7: being able to relate to others also decline. And I
• 1:06:33
  Speaker 7: look at our culture where we are right now, and
• 1:06:38
  Speaker 7: I think that that's once again borne out there. Thinking
• 1:06:41
  Speaker 7: farther back, we saw the same. See the same thing
• 1:06:45
  Speaker 7: in the great civilizations of the world, the Egypt's, the Greek, Greece, Rome,
• 1:06:52
  Speaker 7: or Western Europe. Is that is that the values of
• 1:06:59
  Speaker 7: the art is a structure of order of of completion.
• 1:07:05
  Speaker 7: As those begin to to become eroded, the culture does.
• 1:07:10
  Speaker 7: And every every culture has had some form of art,
• 1:07:16
  Speaker 7: and it has always begun as as a spiritual process.
• 1:07:23
  Speaker 7: You think back to the cave paintings in France and Spain.
• 1:07:28
  Speaker 7: They lived in Eastern Europe, dark places underground, very spiritually
• 1:07:36
  Speaker 7: oriented to things that were important to these people. Look
• 1:07:43
  Speaker 7: at at the christianair, the early early art, so it
• 1:07:48
  Speaker 7: was always about religious subjects. Back to Greece and Romans,
• 1:07:52
  Speaker 7: the same thing. And after a time after period, these
• 1:07:58
  Speaker 7: figures that are and I was thinking particularly of Greece,
• 1:08:02
  Speaker 7: but the figures that were early sculptures, and people always
• 1:08:10
  Speaker 7: made sculptures of gods, but their gods were very human
• 1:08:14
  Speaker 7: looking because we could relate that, folks could relate to that.
• 1:08:18
  Speaker 7: But those early sculptures were very severe. There is no
• 1:08:26
  Speaker 7: no warmth to them, there was no sense of humanity.
• 1:08:34
  Speaker 7: That the figures were not pretty human. And I suppose
• 1:08:38
  Speaker 7: in one sense that if you're going to make a
• 1:08:40
  Speaker 7: sculpture of a god. You probably they don't want to
• 1:08:43
  Speaker 7: happen to be too human. But a little bit. As
• 1:08:47
  Speaker 7: sculpture developed, and as the cultures of Greece, Rome, whatever,
• 1:08:52
  Speaker 7: as they developed, the sculptures became much more human, much
• 1:08:58
  Speaker 7: more real. Remember many times when we were talking in
• 1:09:04
  Speaker 7: seminars about these things that there they always would particularly
• 1:09:08
  Speaker 7: with sculptures, they would they would always talk about the drapery,
• 1:09:13
  Speaker 7: which was the clothing that these figures were were wearing
• 1:09:19
  Speaker 7: the car and uh, there was no there was no
• 1:09:24
  Speaker 7: sense of of any form behind the drapery, behind the clothing.
• 1:09:30
  Speaker 7: As the sculpture became more uh sophisticated and became more
• 1:09:37
  Speaker 7: technically ah bible that there was more uh greater wants
• 1:09:44
  Speaker 7: to ranking a human form in marble. Uh, the the drapery,
• 1:09:50
  Speaker 7: the clothing covering that form became much more realistic to
• 1:09:54
  Speaker 7: what we see every day. To these two stages, the
• 1:09:58
  Speaker 7: spirituality that against an early an early art form softens
• 1:10:04
  Speaker 7: up to become more humanistic. We certainly see that in
• 1:10:11
  Speaker 7: Western culture. It's probably around fifteen hundred that the forms
• 1:10:16
  Speaker 7: began and both in painting and in sculpture became more human,
• 1:10:22
  Speaker 7: less austere, less severe, and musically as well, we began
• 1:10:27
  Speaker 7: to have much more interesting music. It was not entirely
• 1:10:32
  Speaker 7: church oriented. The humanistic phase of all that lasted for
• 1:10:40
  Speaker 7: two three hundred years, and the mid eighteen hundreds, late
• 1:10:44
  Speaker 7: eighteen hundreds, we began to get into the third stage
• 1:10:49
  Speaker 7: of all this, this kind of abstract stage where the
• 1:10:56
  Speaker 7: humanistic quality of art was was lost. You think of
• 1:11:02
  Speaker 7: Picasso or Clay or Mondriana. Are these people who the
• 1:11:08
  Speaker 7: Cubists who use geometry as as the basis for their composition,
• 1:11:15
  Speaker 7: whether it was painting or sculpture, or you think of
• 1:11:18
  Speaker 7: sub musically that they assistant where any kind of human
• 1:11:25
  Speaker 7: warmth was no longer a part of their expression. As
• 1:11:32
  Speaker 7: a mirror of the culture in which all of this happened,
• 1:11:35
  Speaker 7: and you again looking back at Greece and Rome, probably
• 1:11:39
  Speaker 7: Egypt too, and farther, I'm sure the human human aspect
• 1:11:47
  Speaker 7: begins to become less important. We look at at the
• 1:11:53
  Speaker 7: social disturbance that in this country happened, oh in early
• 1:11:58
  Speaker 7: nineteen twenties, nineteen seventeen one, when unions became an important
• 1:12:03
  Speaker 7: part of our culture. With the sixties and seventies and
• 1:12:06
  Speaker 7: the still rights stuff, and now with this integration stuff
• 1:12:10
  Speaker 7: that I think the extremists are really trying to work
• 1:12:14
  Speaker 7: up into being something far more than what it seems
• 1:12:17
  Speaker 7: to be. We're looking at essentially a mirror of what
• 1:12:22
  Speaker 7: has happened artistically, or is the art form that we're
• 1:12:28
  Speaker 7: seeing really a mirror of what's happening to us culturally,
• 1:12:31
  Speaker 7: But it's the degradation of the values that began these
• 1:12:37
  Speaker 7: civilizations has always seemed to evolve into something like chaos
• 1:12:49
  Speaker 7: from which another civilization recurres. Western civilization seems to have
• 1:12:55
  Speaker 7: come a little bit better than the Greeks of the Romans,
• 1:12:57
  Speaker 7: but you know, the Greeks and the Romans for two
• 1:13:00
  Speaker 7: thousand years, so we still got a little bit of
• 1:13:02
  Speaker 7: time to go before we can really say that that's
• 1:13:05
  Speaker 7: that's happened to us. But if I look at that
• 1:13:11
  Speaker 7: at that trend adds as a behavioral in a behavioral
• 1:13:17
  Speaker 7: context about each of us as individuals, we essentially go
• 1:13:20
  Speaker 7: through the same process. Our early life is a very
• 1:13:27
  Speaker 7: spiritual life. It's not it's not materialistic. We're being taken
• 1:13:30
  Speaker 7: care of by our parents. We're usually going to some
• 1:13:36
  Speaker 7: kind of Sunday school or church, or there's some kind
• 1:13:38
  Speaker 7: of religion involved in our early childhood. As we approach
• 1:13:43
  Speaker 7: adolescents and young adulthood, that we become much more interested
• 1:13:49
  Speaker 7: in the humanity of ourself, of our time and our culture,
• 1:13:55
  Speaker 7: and certainly as as adults. When we have children and
• 1:13:59
  Speaker 7: families and this kind of abstract part of our life
• 1:14:05
  Speaker 7: becomes a parent, we get caught up in our career,
• 1:14:09
  Speaker 7: which really very often seems not to be very humanly oriented,
• 1:14:14
  Speaker 7: but seems to be more motivated by acquisition and status
• 1:14:21
  Speaker 7: for many people. After that abstract period, we kind of
• 1:14:29
  Speaker 7: revert the process. As we retire. We become much more humanistic.
• 1:14:36
  Speaker 7: We spend we spend as much time with our friends
• 1:14:40
  Speaker 7: as we can before they all seem to die off
• 1:14:42
  Speaker 7: or move or go away to retire or go somewhere.
• 1:14:45
  Speaker 7: We become more interested in grandkids, and we become more
• 1:14:48
  Speaker 7: more interested in the humanity that our life up to
• 1:14:52
  Speaker 7: that point has had some reasonable success in ignoring. It is,
• 1:15:02
  Speaker 7: as I see, the final stage is of reversion to
• 1:15:07
  Speaker 7: a spirituality, and the spirituality here means not only a
• 1:15:12
  Speaker 7: return to religion of some sort and awareness of your
• 1:15:19
  Speaker 7: life experience, our own life experience in terms of where
• 1:15:23
  Speaker 7: are we, what is it all met? How did we do?
• 1:15:29
  Speaker 7: And the accompanying isolation that goes with that process. I've
• 1:15:33
  Speaker 7: had so many elderly people, friends as well as patients
• 1:15:37
  Speaker 7: who and I said this before, but one of the
• 1:15:41
  Speaker 7: things that they say, well, you know, I feel so alone.
• 1:15:43
  Speaker 7: My friends are all gone, my family who knows where
• 1:15:46
  Speaker 7: they are, They're all gone. Nobody comes to see me anymore.
• 1:15:49
  Speaker 7: The sense of a loneness isolation so often seems to
• 1:15:58
  Speaker 7: cause an interest about how our life has been and
• 1:16:02
  Speaker 7: what we've accomplished and what does it all mean? And
• 1:16:06
  Speaker 7: you know, as a friend of mine in Minnesota, what said,
• 1:16:08
  Speaker 7: you know, you get older, there's not much anymore that
• 1:16:12
  Speaker 7: really matters. Well, that's true. He didn't say that nothing matters.
• 1:16:19
  Speaker 7: He said not much very matters. And I think we've
• 1:16:22
  Speaker 7: become very selective about what we spend our time being
• 1:16:26
  Speaker 7: concerned about what we think about, what what brings the
• 1:16:30
  Speaker 7: sense of completion or joy or sorrow. It kind of
• 1:16:36
  Speaker 7: gets down to the basics again. So what again? The
• 1:16:39
  Speaker 7: whole point of that was this kind of idea is
• 1:16:43
  Speaker 7: that what we see in terms of our of our
• 1:16:46
  Speaker 7: artistic output in a culture, in any culture, but a
• 1:16:52
  Speaker 7: matter if it's the culture of India or the West
• 1:16:54
  Speaker 7: or Asian culture. It goes through particular kinds of I
• 1:17:01
  Speaker 7: don't want to say stages, but aspects of change, of deterioration,
• 1:17:07
  Speaker 7: of regrowth, regeneration, or of just it just disappears. And
• 1:17:13
  Speaker 7: I think in a lot a lot of ways that
• 1:17:15
  Speaker 7: as we've kind of become a little more myopic about
• 1:17:19
  Speaker 7: that and we've turned to our sense of self, it's
• 1:17:26
  Speaker 7: all the same. When we go through the same aspects,
• 1:17:28
  Speaker 7: we go through the same processes. It's the time I
• 1:17:33
  Speaker 7: think of our lives as where as we've become older
• 1:17:36
  Speaker 7: to be able to back off and be objective about
• 1:17:42
  Speaker 7: not only the things we wish we would have done.
• 1:17:44
  Speaker 7: I was talking to a guy in other day. He's
• 1:17:46
  Speaker 7: talk about and I hadn't heard the term bucket list
• 1:17:49
  Speaker 7: for years, but he said, I want to do this
• 1:17:52
  Speaker 7: before I wanted to, because there's so much I didn't
• 1:17:54
  Speaker 7: get done when I was young, and I'm gonna, yeah,
• 1:17:56
  Speaker 7: but what did you get done? Because that's why it
• 1:18:00
  Speaker 7: matters too, and being able to understand that as we
• 1:18:04
  Speaker 7: go through these kinds of personal evolutions, we need to
• 1:18:10
  Speaker 7: be able to back off and be objective about what
• 1:18:13
  Speaker 7: we've see and what we do and who who we are,
• 1:18:17
  Speaker 7: and you know, recognizing that there's not a lot we
• 1:18:21
  Speaker 7: could do about stuff that goes on culturally or socially.
• 1:18:24
  Speaker 7: But I think the important part of that is to
• 1:18:28
  Speaker 7: begin to take care of the parts of us that.
• 1:18:29
  Speaker 5: We have.
• 1:18:33
  Speaker 7: Avoided or ignored or knocked out with for a long time.
• 1:18:36
  Speaker 7: And I think the overall aspect to that, the fact
• 1:18:39
  Speaker 7: of that is the benefit to the culture is the
• 1:18:42
  Speaker 7: society that we're living. You know, we're looking at these
• 1:18:46
  Speaker 7: people in California. You know, I think Trump should have
• 1:18:49
  Speaker 7: just backed off, let him burn out, lay to the ground.
• 1:18:51
  Speaker 7: That would have been fine, But it's how do we
• 1:18:55
  Speaker 7: deal with that? This is very disturbing stuff, as as
• 1:19:00
  Speaker 7: most change can can be.
• 1:19:03
  Speaker 2: Oh sorry, right, wow, I made Eat your Head Doctor
• 1:19:12
  Speaker 2: services because I've been out of sync this whole show.
• 1:19:16
  Speaker 2: But that was that was great as usual. And you know,
• 1:19:20
  Speaker 2: you bring up some good points as you get older.
• 1:19:23
  Speaker 2: First off, you don't have as many friends. And I
• 1:19:28
  Speaker 2: remember my mom telling me a while back all of
• 1:19:32
  Speaker 2: her friends are gone. So she's made new friends at
• 1:19:37
  Speaker 2: that living place that she's had now and and she's
• 1:19:42
  Speaker 2: doing pretty good. So she's got like another part to
• 1:19:46
  Speaker 2: her life, another phase or whatever. But but things really
• 1:19:53
  Speaker 2: change and little things maybe are more important. Maybe a
• 1:19:59
  Speaker 2: lot lot of stuff's not important to us anymore. I
• 1:20:04
  Speaker 2: noticed with me, especially with my patient, that that's probably
• 1:20:10
  Speaker 2: why I'm out of sync today. They told me recently
• 1:20:15
  Speaker 2: that it was a struggle, and that has been weighing
• 1:20:20
  Speaker 2: on me a bit. And you know, I'm doing I'm
• 1:20:25
  Speaker 2: trying to come up with the secret. I want it fixed,
• 1:20:30
  Speaker 2: and but you know, there's only so much we can do.
• 1:20:35
  Speaker 2: But you brought up some really great stuff about maybe
• 1:20:40
  Speaker 2: a lot of stuff doesn't really matter, just a few
• 1:20:43
  Speaker 2: things matter as we get older. But I think it's
• 1:20:47
  Speaker 2: important that the friends that you have are probably better
• 1:20:51
  Speaker 2: friends than a lot of the friends you lost touch
• 1:20:53
  Speaker 2: with along the way. And if you live long enough,
• 1:20:57
  Speaker 2: like my mom, she's lived all of her friends. There's
• 1:21:02
  Speaker 2: nobody that she knows from the old days that's still around.
• 1:21:06
  Speaker 2: So she's made new friends in that home that she's had,
• 1:21:10
  Speaker 2: where she she has like her own apartment, and her
• 1:21:13
  Speaker 2: husband's in another wing where they have it's more assisted living,
• 1:21:19
  Speaker 2: but my mom can do everything. She's got her own apartment.
• 1:21:25
  Speaker 2: It's a nice little setup for it. It's not like
• 1:21:28
  Speaker 2: having your own home like she was used to. But
• 1:21:31
  Speaker 2: she's doing really well, and I think she would say,
• 1:21:34
  Speaker 2: you're right, Bill, right on the money, that a lot
• 1:21:38
  Speaker 2: of things don't matter and a few things are more important. Maybe.
• 1:21:42
  Speaker 2: And I never liked that thing about the bucket list
• 1:21:48
  Speaker 2: because all that would do is make me feel guilty
• 1:21:50
  Speaker 2: about all the things I didn't get done. And I
• 1:21:54
  Speaker 2: do I do enough of that already, thinking well, I
• 1:21:56
  Speaker 2: wish i'd have done that, and wish i'd have done that,
• 1:21:59
  Speaker 2: And now my whole world's changed. So there's a lot
• 1:22:03
  Speaker 2: of things that I can't do because of the situation,
• 1:22:10
  Speaker 2: and it makes you stop and think. So Sissy, I
• 1:22:17
  Speaker 2: hate when we wake her.
• 1:22:20
  Speaker 8: So I don't like that bucket less thing either. I
• 1:22:28
  Speaker 8: guess I could say I don't like a planned life.
• 1:22:34
  Speaker 8: That doesn't mean, you know, I go through it, you know, haphazardly.
• 1:22:42
  Speaker 8: You know, sometimes I'm sitting on the on the back
• 1:22:45
  Speaker 8: deck and I see something, you know, some critter or whatever,
• 1:22:50
  Speaker 8: then I never expected to experience and like a cat
• 1:22:56
  Speaker 8: accidentally walking into the shower, and repercussions of that, I
• 1:23:03
  Speaker 8: don't know's it's hard to put it into words, but
• 1:23:08
  Speaker 8: I don't like this planned. Uh you know, what's what's
• 1:23:13
  Speaker 8: the old saying best laid plans? You know, I just
• 1:23:18
  Speaker 8: I don't like the bucket list thing.
• 1:23:22
  Speaker 7: There was a guy some time ago who was talking
• 1:23:26
  Speaker 7: about that, and he said, you know, you get to
• 1:23:28
  Speaker 7: the point. He's sorry about bucket lists, and he said,
• 1:23:31
  Speaker 7: you get to the point where you realize it almost
• 1:23:33
  Speaker 7: everything in your bucket list is never going to happen.
• 1:23:36
  Speaker 7: So he had a word that sounds a whole lot
• 1:23:38
  Speaker 7: like bucket but started with an F, and that was
• 1:23:41
  Speaker 7: his list. Okay, you put it in that list and
• 1:23:44
  Speaker 7: you quit worrying about it.
• 1:23:47
  Speaker 2: That's funny. That reminds me Bill. You have a birthday
• 1:23:53
  Speaker 2: this month.
• 1:23:55
  Speaker 7: No, I had one last year.
• 1:23:57
  Speaker 2: No, you have one coming up.
• 1:24:00
  Speaker 7: Not that I never do. I never do anything for that.
• 1:24:06
  Speaker 2: Well that's okay. It's still your birthday. It's kind of special.
• 1:24:10
  Speaker 2: If it wasn't for that birthday, you wouldn't be here.
• 1:24:14
  Speaker 7: Well, that's an arguable point.
• 1:24:16
  Speaker 2: Sometimes, unless unless you believe in different dimensions, you might
• 1:24:24
  Speaker 2: be here in a lot of places.
• 1:24:26
  Speaker 9: Yeah.
• 1:24:27
  Speaker 7: Well, of course there's all kinds of dimensions, right, That's
• 1:24:30
  Speaker 7: that's what schizophrenia is all about.
• 1:24:33
  Speaker 2: Yeah, That's why I've always said I think there's a
• 1:24:36
  Speaker 2: parallel universe, because when a lot of times, like with
• 1:24:42
  Speaker 2: schizophrenic people, they're saying, you know, they have that problem,
• 1:24:47
  Speaker 2: and I'm saying, what if they don't have a problem,
• 1:24:49
  Speaker 2: Maybe they are talking to people that are really there
• 1:24:52
  Speaker 2: in a different dimension, you know, who knows. I've always
• 1:24:57
  Speaker 2: had a very open mind that that kind of stuff.
• 1:25:00
  Speaker 2: Boy and I have been out of sync tonight, for sure,
• 1:25:05
  Speaker 2: but I think you and Susie's topics always pull us
• 1:25:10
  Speaker 2: out and pick up. And I know the fabulous jokes
• 1:25:14
  Speaker 2: and songs are such a good thing. Except for Susie's
• 1:25:20
  Speaker 2: not as big a fan as female country artists as
• 1:25:25
  Speaker 2: she is the men.
• 1:25:26
  Speaker 8: What a surprise, Yeah, especially someone that sounds like Crystal Gaale.
• 1:25:35
  Speaker 2: That wasn't Crystal Gale, that was Roseanne Cash Johnny's girl.
• 1:25:43
  Speaker 2: Oh yeah, I know, but it's funny. Uh. And I
• 1:25:49
  Speaker 2: know Steve he don't like any country music, probably or
• 1:25:52
  Speaker 2: he's got a few songs maybe, I don't know. I
• 1:25:56
  Speaker 2: know that one we played that one night. I could
• 1:25:58
  Speaker 2: feel him screeching through the computer and Bill, the music
• 1:26:05
  Speaker 2: that you like, I can't hardly find under two hours
• 1:26:09
  Speaker 2: long I mean, I've tried a little and the one
• 1:26:14
  Speaker 2: that we did find about Brams a few weeks ago,
• 1:26:18
  Speaker 2: you couldn't hardly hear it except in front of your
• 1:26:21
  Speaker 2: own computer. No matter what I did, I couldn't get
• 1:26:23
  Speaker 2: it high enough. So so I'm sure in your mind
• 1:26:28
  Speaker 2: a lot of the songs really aren't even music.
• 1:26:32
  Speaker 7: No, No, that's not true. It's a different kind. And
• 1:26:37
  Speaker 7: somebody in the musical said, what what kind of music
• 1:26:40
  Speaker 7: do you like? Well, you know I would, but I should.
• 1:26:49
  Speaker 7: I like good music, Yeah, and that covers that covers
• 1:26:53
  Speaker 7: a range of stuff, because there's good country music and
• 1:26:56
  Speaker 7: there's bad country music. There's good classical music and there's
• 1:26:59
  Speaker 7: not so good. You know, it's a very kind of
• 1:27:02
  Speaker 7: personal criteria that you develop over years about something that
• 1:27:07
  Speaker 7: kind of registers with you. And can you can yes,
• 1:27:12
  Speaker 7: I could. I put theoretical reasons.
• 1:27:13
  Speaker 2: For all that.
• 1:27:14
  Speaker 7: Yeah, But you know, our art, any kind of art,
• 1:27:19
  Speaker 7: is essentially an emotional experience. It's it's an intuitive experience.
• 1:27:24
  Speaker 7: It's not it's not something that's only intellectual. I think
• 1:27:28
  Speaker 7: that people get that confused. But I think the intuitive
• 1:27:33
  Speaker 7: part of our personality is something that has not been
• 1:27:35
  Speaker 7: looked at a whole lot.
• 1:27:37
  Speaker 2: Yeah, Well, you know that makes good sense to me,
• 1:27:39
  Speaker 2: because when it comes to art, if I see it
• 1:27:43
  Speaker 2: and I like it, I just like it, and I
• 1:27:45
  Speaker 2: don't a lot of times know why. And when it
• 1:27:48
  Speaker 2: comes to music, whether it's a symphony or Harry Mancini
• 1:27:54
  Speaker 2: or or Henry Mancini, I mean our Broms or because
• 1:28:00
  Speaker 2: all those guys. Yeah, I listen to all that stuff
• 1:28:03
  Speaker 2: when I was studying, and even now on the background,
• 1:28:07
  Speaker 2: I have that classics music station from New York that
• 1:28:11
  Speaker 2: I use when I'm reading a book, and so I've
• 1:28:15
  Speaker 2: I've heard a lot of things, and sometimes I just
• 1:28:18
  Speaker 2: hear something and I like it and I have no
• 1:28:21
  Speaker 2: idea why, and I'll hear something else and I don't
• 1:28:24
  Speaker 2: like it at all.
• 1:28:26
  Speaker 8: Well speak, speaking of music and classics makes me feel
• 1:28:33
  Speaker 8: super old. But Brian Wilson of the Beach Boys passed away,
• 1:28:38
  Speaker 8: and then I think the day before him, sly Stone did. No.
• 1:28:43
  Speaker 2: I didn't hear about sly I heard about Brian. He
• 1:28:46
  Speaker 2: was the Beach Boys. If it wasn't for him, I
• 1:28:48
  Speaker 2: don't think they'd ever had songs.
• 1:28:51
  Speaker 8: Yep.
• 1:28:51
  Speaker 2: And who else did we just love?
• 1:28:53
  Speaker 5: Oh?
• 1:28:53
  Speaker 2: We lost uh oh? He sang that song Dumb and
• 1:28:59
  Speaker 2: Riding My Thumb, New Mexico. He was a kind of
• 1:29:05
  Speaker 2: a country guy, but Hispanic Mexican family roots. He was
• 1:29:09
  Speaker 2: pretty good. He just died a couple of weeks ago,
• 1:29:13
  Speaker 2: so that changes it. They said, Alan Jackson is really,
• 1:29:16
  Speaker 2: really sick. That's sad. I hope it's not true.
• 1:29:21
  Speaker 8: Johnny Rodriguez, Yes, thank you.
• 1:29:27
  Speaker 2: He's one of them that I think, Bill, you would
• 1:29:30
  Speaker 2: say without the music it would be not as good,
• 1:29:35
  Speaker 2: definitely not as good. But he had a few good ones.
• 1:29:39
  Speaker 2: All right, guys, Well, it looks like we're at break
• 1:29:41
  Speaker 2: and since we've been out of sink cuzy Uh, I
• 1:29:44
  Speaker 2: already asked you, but I'm gonna ask you again right now.
• 1:29:47
  Speaker 2: What do you think about Rednecks and Doctor Pepper?
• 1:29:53
  Speaker 8: That's that's about the closest you've got in about six months,
• 1:29:57
  Speaker 8: maybe a year.
• 1:29:58
  Speaker 2: Hey, wait a minute, you I'm talking to I'm gonna
• 1:30:02
  Speaker 2: start drinking before the show. Maybe that way I won't
• 1:30:05
  Speaker 2: be out of sink. Ever, in my defense, I have none.
• 1:30:14
  Speaker 2: All right, guys, this is Doctor Grouper's Natural Health Hours.
• 1:30:17
  Speaker 2: It is June eleventh, and uh, I'm still mourning from
• 1:30:22
  Speaker 2: having to pay for an inspection that nobody else has
• 1:30:25
  Speaker 2: to pay for yesterday.
• 1:30:27
  Speaker 7: But please listening, and that's a special thing. I mean you,
• 1:30:33
  Speaker 7: not just anybody you get inspected.
• 1:30:35
  Speaker 2: Man, Come on, all right, guys, please listen to our sponsors.
• 1:30:41
  Speaker 2: We'll be right back and then we'll let Susie take
• 1:30:44
  Speaker 2: us to the kitchen.
• 1:30:52
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  Speaker 13: You were standing at my front door.
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  Speaker 10: I came Paul to nothing, and I could.
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  Speaker 5: Tell by the little gave.
• 1:32:17
  Speaker 13: Me even need mine.
• 1:32:26
  Speaker 5: He said, you want Lord out of life.
• 1:32:29
  Speaker 13: And he can gave me as a tear roll.
• 1:32:33
  Speaker 3: Sell your face.
• 1:32:38
  Speaker 5: The girl.
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  Speaker 10: I've seen where he looks at you.
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  Speaker 13: When I know someone who would ladly take your place,
• 1:32:51
  Speaker 13: you were you, I run back halls enough, tell him everything.
• 1:33:00
  Speaker 5: All right, Yeah, I know.
• 1:33:03
  Speaker 13: I I've never let him go. I've had someone in
• 1:33:12
  Speaker 13: the whole my whole life.
• 1:33:19
  Speaker 14: If I you shouldn't think you missing add on something
• 1:33:37
  Speaker 14: because you were wading.
• 1:33:40
  Speaker 13: Bad because I can't seem to find somebody who wants more,
• 1:33:51
  Speaker 13: just want that stay. You do this single, my finn,
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  Speaker 13: it's cracked up to d so you've come to the
• 1:34:13
  Speaker 13: wrong place.
• 1:34:16
  Speaker 14: What you all is sympathy.
• 1:34:22
  Speaker 2: All right, we are back at Sissy. I know there
• 1:34:25
  Speaker 2: was another countrywoman singer, but I had to play that
• 1:34:29
  Speaker 2: one because this is one of them cases where you
• 1:34:33
  Speaker 2: usually say what did he do? Well, this was the
• 1:34:36
  Speaker 2: case of this girl was what are you thinking about doing?
• 1:34:40
  Speaker 2: And somebody straightened her out because always the guys get
• 1:34:43
  Speaker 2: the bad rap. So but in my defense, I did
• 1:34:48
  Speaker 2: not play run around Sue, which I stumbled into.
• 1:34:55
  Speaker 8: Yeah, for some reason, when she was singing, I was thinking,
• 1:34:58
  Speaker 8: somebody back in Boston is missing you. When you're through
• 1:35:06
  Speaker 8: with her, come on home.
• 1:35:09
  Speaker 2: Well this was different because this was Terry Clark and
• 1:35:12
  Speaker 2: she was telling the girl that you need to get
• 1:35:15
  Speaker 2: your butt back home. You got a good thing and
• 1:35:17
  Speaker 2: you don't know it, but she did it in a
• 1:35:19
  Speaker 2: long way. All right, take us to the kitchens?
• 1:35:23
  Speaker 8: Is he okay? So you know, not feeling great, I
• 1:35:28
  Speaker 8: decide to, you know, maybe do something a little simpler.
• 1:35:32
  Speaker 8: But you know, if there's listeners out there who haven't
• 1:35:37
  Speaker 8: decided to try the einkorn flower, I always say because
• 1:35:46
  Speaker 8: it's a higher protein flower, it's got a different hydration
• 1:35:51
  Speaker 8: rate and you have to do some juggling in math
• 1:35:56
  Speaker 8: if you want to convert a regular flower to an
• 1:36:01
  Speaker 8: ironcorn riscipe. So I always suggest that people find, you know,
• 1:36:06
  Speaker 8: on the Internet or Pinterest or where wherever all recipes
• 1:36:10
  Speaker 8: wherever you like to hang out, or at jovialfood dot com.
• 1:36:15
  Speaker 8: They got recipes there that are specifically designed for the
• 1:36:21
  Speaker 8: roincorn flower. The ratio of flour to liquid. So this
• 1:36:28
  Speaker 8: is a roincorn, a brown butter blondie, and uh, I mean,
• 1:36:35
  Speaker 8: what's better than you know a blondie. I don't need
• 1:36:40
  Speaker 8: to hear any jokes about that. So this one's fairly simple.
• 1:36:46
  Speaker 8: And it's one and a half cups of roncorn flour.
• 1:36:52
  Speaker 8: And I don't always do this, but when I'm cooking
• 1:36:55
  Speaker 8: with ironcorn, I do weigh it, so it's one hundred
• 1:36:58
  Speaker 8: and eighty grams and then ten tablespoons. It says salted butter,
• 1:37:06
  Speaker 8: and I just don't ever do that because I don't
• 1:37:08
  Speaker 8: know the quality of the of the salt that they
• 1:37:11
  Speaker 8: put in the butter, So I would just do unsalted
• 1:37:19
  Speaker 8: and maybe add, you know, an eighth of a tea
• 1:37:22
  Speaker 8: spoon more salt to your recipe, and two eggs. It
• 1:37:29
  Speaker 8: calls for half a cup of coconut sugar. I don't
• 1:37:32
  Speaker 8: have anything in particular against coconut sugar. I just like,
• 1:37:38
  Speaker 8: pardon me, I like to use the raw, whole cane sugar,
• 1:37:43
  Speaker 8: so either one. It does call for a cup of
• 1:37:48
  Speaker 8: maple syrup, and I don't really like, you know, the
• 1:37:54
  Speaker 8: maple flavor in this particular recipe. What I would probably
• 1:38:04
  Speaker 8: use here is and you use the maple if you
• 1:38:08
  Speaker 8: like it, go for it. But me, if I were
• 1:38:11
  Speaker 8: doing it, i'd probably use a cup of the steam's
• 1:38:15
  Speaker 8: whole cane sugar syrup, and I'll put a link to that.
• 1:38:21
  Speaker 8: You can get it at Amazon, and some grocery stores
• 1:38:24
  Speaker 8: have it. I don't. I can't get it around here.
• 1:38:27
  Speaker 8: Half a teaspoon of baking powder, and make sure you
• 1:38:33
  Speaker 8: get the baking powder that's aluminum free. I believe Bob's
• 1:38:38
  Speaker 8: Red Mill sells a really good clean baking powder. That's
• 1:38:43
  Speaker 8: what I use. Two teaspoons of vanilla extract, and you know,
• 1:38:48
  Speaker 8: don't use a flavoring, use real vanilla. And half a
• 1:38:52
  Speaker 8: teaspoon of salt if you're in of course, a good
• 1:38:57
  Speaker 8: salt like Celtic. If you're if you're gonna do the
• 1:39:03
  Speaker 8: right thing and use unsalted butter, you know, you might
• 1:39:06
  Speaker 8: add an eighth of a teaspoon there, and then three
• 1:39:10
  Speaker 8: quarters of a cup of.
• 1:39:15
  Speaker 5: Milk.
• 1:39:15
  Speaker 8: Chocolate chips. I like to use the Enjoy or the lily,
• 1:39:21
  Speaker 8: and you know you could you could add some walnuts,
• 1:39:25
  Speaker 8: or you could add some pecans to this. So the
• 1:39:28
  Speaker 8: first thing you do, because it's a brown butter recipe,
• 1:39:31
  Speaker 8: is start off by browning your butter. It's gonna tak
• 1:39:36
  Speaker 8: about five minutes, you know, in a in a saucepan.
• 1:39:40
  Speaker 8: Just a medium heat. Watch it, you know, don't let
• 1:39:43
  Speaker 8: it burn. As it starts to melt, it'll foam, and
• 1:39:48
  Speaker 8: all that is is the milk solids separating. It's gonna drop.
• 1:39:54
  Speaker 8: The milk solids will drop to the bottom of your saucepan,
• 1:39:58
  Speaker 8: and that's what will begin to brown. And then your
• 1:40:01
  Speaker 8: butter is gonna turn like a golden amber and kind
• 1:40:05
  Speaker 8: of have a nutty fragrance to it. And when it
• 1:40:09
  Speaker 8: gets to that point, take it off of the heat
• 1:40:16
  Speaker 8: and then transfer it to your mixing bowl and let
• 1:40:19
  Speaker 8: it sit for about you know, ten minutes, depending on
• 1:40:23
  Speaker 8: the temperature of your kitchen. Let it cool off. You're
• 1:40:26
  Speaker 8: gonna preheat your ove into three hundred and fifty degrees
• 1:40:31
  Speaker 8: and then you're gonna ligne a baking dish with parchment paper.
• 1:40:39
  Speaker 8: So you can do this in your electric mixer. I
• 1:40:46
  Speaker 8: just wouldn't overdo it. All brownies tend to be mixed
• 1:40:54
  Speaker 8: and just until the dry ingredients are incorporated, don't do it.
• 1:41:02
  Speaker 8: So you're gonna add at this point your your sugars. Okay,
• 1:41:07
  Speaker 8: so your coconut sugar or your whole cane sugar, and
• 1:41:12
  Speaker 8: your maple or your steam syrup and until it's just
• 1:41:19
  Speaker 8: well combined as your vanilla and your eggs, and then
• 1:41:24
  Speaker 8: combine that for about a minute. And then at this point,
• 1:41:29
  Speaker 8: and it'd probably be helpful to mix your flour, your
• 1:41:33
  Speaker 8: baking powder and salt all together, incorporate it good, and
• 1:41:39
  Speaker 8: then mix it like it like I said, just until
• 1:41:44
  Speaker 8: combined and then fold in. I would probably do that
• 1:41:48
  Speaker 8: by hand, if you did the electric mixer, I'd probably
• 1:41:51
  Speaker 8: pull it, pull it off your mixer, and then fold
• 1:41:54
  Speaker 8: in your chocolate chips and then just transfer that, you know,
• 1:41:59
  Speaker 8: to your hand and bake it for about thirty to
• 1:42:02
  Speaker 8: thirty five minutes. And for brownies, it's better to be
• 1:42:06
  Speaker 8: just a little underdone so they stay moist and chewy.
• 1:42:11
  Speaker 8: I mean, there's nothing worse, you know, then dried out brownie.
• 1:42:17
  Speaker 8: And you know, I probably if it were me, I
• 1:42:19
  Speaker 8: would check it at about twenty nine minutes. And then
• 1:42:23
  Speaker 8: of course when you take it out, it's going to
• 1:42:26
  Speaker 8: continue to cook slowly a little bit, you know, until
• 1:42:30
  Speaker 8: it cools off, of course, and that's that's basically it.
• 1:42:35
  Speaker 8: It'll make nine large brownies or twelve smaller ones. That's
• 1:42:42
  Speaker 8: all I got.
• 1:42:47
  Speaker 2: That sounded pretty good for a woman. That was under
• 1:42:51
  Speaker 2: the influence of onions.
• 1:42:56
  Speaker 8: Yeah. Well, you know, I've got so many hallopen coming in.
• 1:43:00
  Speaker 8: I totally less not since the boydy got this the
• 1:43:04
  Speaker 8: hydrate or out. I think I'm gonna be hydrate, Come
• 1:43:08
  Speaker 8: jalapenos and make me some jalapenos salt. Yeah that sounds good,
• 1:43:15
  Speaker 8: And I said, and I'm gonna do it outdoors.
• 1:43:19
  Speaker 2: Yeah. Uh so you got a lot of halopenos. I
• 1:43:24
  Speaker 2: got a few growing, and few peppers have come up.
• 1:43:27
  Speaker 2: I think my biggest problem is my backyard where everything's
• 1:43:32
  Speaker 2: at gets the afternoon sun and it doesn't like that.
• 1:43:36
  Speaker 2: If I had the garden in the front yard, I
• 1:43:38
  Speaker 2: think it would do better. But then i'd have the
• 1:43:40
  Speaker 2: homeowners found I found one more little thing that you
• 1:43:46
  Speaker 2: guys can appreciate, where I had made a note from
• 1:43:51
  Speaker 2: the poison stuff. They said it was critical of what
• 1:44:00
  Speaker 2: bottlers were passing off as ketchup, and it was often
• 1:44:06
  Speaker 2: unrelated to the well known tomato product. The cheapest of
• 1:44:11
  Speaker 2: these sauces that was called ketchup was frequently made from
• 1:44:16
  Speaker 2: unwanted pumpkin skins and rines, stewed, dyed red, and spiced
• 1:44:24
  Speaker 2: up with vinegar and a little cayenne or paprika. Great,
• 1:44:29
  Speaker 2: that's the stuff they were doing to us. So they
• 1:44:33
  Speaker 2: were thinking a long time ago how to make people sick. Bill,
• 1:44:38
  Speaker 2: anything on Susie's recipe other than waiting for the care package.
• 1:44:46
  Speaker 2: She's kind of dropped the ball on that. You know,
• 1:44:48
  Speaker 2: she could have walked it over here by now, and
• 1:44:53
  Speaker 2: there is a freeway between here and her. She's right
• 1:44:56
  Speaker 2: on it, so it's not like you can't find it.
• 1:45:00
  Speaker 8: Yeah, just straight down two ninety, Susy.
• 1:45:03
  Speaker 2: I saw something you posted the other day, and I
• 1:45:07
  Speaker 2: wanted to ask you the other day, but I forgot
• 1:45:10
  Speaker 2: about a battery place that had caught fire. That don't
• 1:45:16
  Speaker 2: sound healthy. Are you there, Bill?
• 1:45:26
  Speaker 7: Are you there? I well as much as there her.
• 1:45:29
  Speaker 2: Yeah, she's getting to be like you now. She just
• 1:45:34
  Speaker 2: know and fades away. I think you taught her some
• 1:45:39
  Speaker 2: bad Habitsville.
• 1:45:41
  Speaker 7: Well, it's kind of like you remember the guy who
• 1:45:43
  Speaker 7: said good night, missus Calabash, wherever you are, Jemmy ready, Yeah,
• 1:45:52
  Speaker 7: And he would fade away into those little circles of spotlight,
• 1:45:55
  Speaker 7: and that was into his show.
• 1:45:57
  Speaker 2: That was funny. He was a really great I was
• 1:46:01
  Speaker 2: watching some of his old stuff and some red Skelton,
• 1:46:07
  Speaker 2: Bob Hope, you know Don Rickles. It was the funny
• 1:46:11
  Speaker 2: one that he could insult you in a fun way.
• 1:46:17
  Speaker 2: And he I guess he never made people mad, but
• 1:46:21
  Speaker 2: like I remember him, he was roasting Bob Hope and
• 1:46:26
  Speaker 2: he said, Bob, when you started dancing, that's when it
• 1:46:30
  Speaker 2: went to hell, you know, and all them USO shows. Yeah,
• 1:46:39
  Speaker 2: and he and he said, Bob, face it, it's over, Susie.
• 1:46:45
  Speaker 2: What happened to you? Producer Steve, did we lose her?
• 1:46:51
  Speaker 2: I'm guessing we did. I know she got onionized, but
• 1:46:59
  Speaker 2: you think she would have hung in there a little
• 1:47:01
  Speaker 2: longer unless the power was she did.
• 1:47:05
  Speaker 7: She did pretty good though, you know, for somebody who'd
• 1:47:07
  Speaker 7: been subjected to something like that, she did. She did
• 1:47:11
  Speaker 7: awful good.
• 1:47:13
  Speaker 2: Yeah. Can you imagine if you were doing that. You
• 1:47:15
  Speaker 2: might not notice it right away because you're in it,
• 1:47:19
  Speaker 2: but then all of a sudden, you see the animals reacting. Yep,
• 1:47:25
  Speaker 2: open the door, let me out. Four things. That's funny. Well,
• 1:47:32
  Speaker 2: I'm guessing that we lost her, Bill, so we'll just
• 1:47:36
  Speaker 2: have to carry on.
• 1:47:39
  Speaker 7: She was she was a good person. I'm sorry to
• 1:47:41
  Speaker 7: lose her.
• 1:47:41
  Speaker 2: Yeah, we're gonna miss her. Uh, maybe Hunley came in
• 1:47:49
  Speaker 2: and there was a problem or something. I hope everything's okay.
• 1:47:52
  Speaker 8: No, Steve was supposed to let you know if he's
• 1:47:55
  Speaker 8: if he saw my text. My my browser just crashed down.
• 1:48:01
  Speaker 7: We go.
• 1:48:02
  Speaker 8: I did see a bad storm just to the west
• 1:48:04
  Speaker 8: of us, so I don't know if that it was
• 1:48:07
  Speaker 8: sad or not. It wasn't just the browser. The whole
• 1:48:09
  Speaker 8: computer did go down. Wow, sorry about that.
• 1:48:14
  Speaker 2: Did you lose power?
• 1:48:15
  Speaker 8: No, that's what's weird.
• 1:48:18
  Speaker 2: Oh that is weird, of course, you know. I noticed
• 1:48:20
  Speaker 2: here Sometimes we've got Att's fiber optic and there's times
• 1:48:27
  Speaker 2: where it'll blip all by itself and nothing else goes off.
• 1:48:32
  Speaker 2: So I don't know if that fiber optics really what
• 1:48:35
  Speaker 2: it's cracked up to be. And then I know I
• 1:48:38
  Speaker 2: was talking to Steve. Uh, I put my phone back
• 1:48:43
  Speaker 2: on tower instead of Wi Fi because you get a
• 1:48:45
  Speaker 2: better service. But you know, unfortunately our computers everything are
• 1:48:50
  Speaker 2: working on Wi Fi, so any problem and you're going
• 1:48:54
  Speaker 2: to get bleeped right off the screen. Susy, do you
• 1:48:59
  Speaker 2: have a favorite recipe? Is there just one that stands
• 1:49:04
  Speaker 2: out that you love.
• 1:49:07
  Speaker 5: To do every year?
• 1:49:11
  Speaker 8: Are you talking about savor?
• 1:49:13
  Speaker 2: Say any recipe at all that whether it's a dessert
• 1:49:19
  Speaker 2: or a meal, it's something that you just love.
• 1:49:22
  Speaker 8: Yes, there is this st.
• 1:49:29
  Speaker 2: And stop that bill.
• 1:49:32
  Speaker 8: Yeah, there's this dessert. It's got an interesting name. You know.
• 1:49:38
  Speaker 8: It's involved chocolate. It's called sex in a Pan.
• 1:49:43
  Speaker 2: No, I have not heard that one.
• 1:49:44
  Speaker 8: And I like sex and cans man, but this is
• 1:49:48
  Speaker 8: a pant pan band.
• 1:49:50
  Speaker 2: Okay, I like bands too.
• 1:49:51
  Speaker 8: But it's like five layers and it's very complicated. And
• 1:49:59
  Speaker 8: I I took it. I took two recipes and made one.
• 1:50:04
  Speaker 8: I think I've got it typed and I changed. It's
• 1:50:11
  Speaker 8: got a really light crust in the bottom of a pan,
• 1:50:15
  Speaker 8: and I switched that up and added really finely ground pecans.
• 1:50:23
  Speaker 8: But it's like a very fine thin layer in the bottom.
• 1:50:29
  Speaker 8: Then it's got like a vanilla pudding layer. Then it's
• 1:50:32
  Speaker 8: got like now on top of the crust, it's cream, cheese,
• 1:50:38
  Speaker 8: a vanilla pudding layer, a chocolate layer, a whipped cream layer.
• 1:50:45
  Speaker 8: Of course, this is made from scratch homemade whipped cream
• 1:50:50
  Speaker 8: and then shaved chocolate on the top. And it would
• 1:50:55
  Speaker 8: take me probably forty five minutes to present the recipe
• 1:51:00
  Speaker 8: on the radio show.
• 1:51:05
  Speaker 2: Well you had me at chocolate. But you lost me
• 1:51:10
  Speaker 2: on that other recipe when you said I had to
• 1:51:12
  Speaker 2: do math.
• 1:51:15
  Speaker 8: So yeah, as far as well, I don't know. I
• 1:51:18
  Speaker 8: would say a pecan pie is my all time favorite. Maybe,
• 1:51:23
  Speaker 8: but no, really this sex in a pan? Is it?
• 1:51:30
  Speaker 8: The layers? Huntley loves it. That's probably my favorite dessert recipe.
• 1:51:43
  Speaker 2: How about you, Bill, You got a favorite meal or
• 1:51:46
  Speaker 2: recipe or dessert or drink anything?
• 1:51:52
  Speaker 7: Sure?
• 1:51:53
  Speaker 2: I know you liked that damn fruitcake that you've got
• 1:51:57
  Speaker 2: me liking.
• 1:52:00
  Speaker 7: Yeah, no, yeah, that's a yeah, that's such a kind
• 1:52:04
  Speaker 7: of an oddity that it's, yeah, my favorite, my favorite
• 1:52:08
  Speaker 7: meal has you know, it's mostly just farm food, you know.
• 1:52:12
  Speaker 7: I love I love steak, fried pork shops and milk
• 1:52:17
  Speaker 7: gravy and baked pagos and splow it up and gravy.
• 1:52:19
  Speaker 7: I'm a happy guy.
• 1:52:21
  Speaker 2: Right, Well, that's that sounds good. I have always, if
• 1:52:25
  Speaker 2: given a choice, would choose the pork chop over a steak. Yep,
• 1:52:32
  Speaker 2: Oh yeah, how am I used as the steak or
• 1:52:35
  Speaker 2: pork chop?
• 1:52:37
  Speaker 8: It's gonna be steak. Well if it is a really
• 1:52:43
  Speaker 8: good bone in pork chop and it's kind of thing,
• 1:52:49
  Speaker 8: I want it. I want it on the tragger smoked,
• 1:52:57
  Speaker 8: but just pan fried. Now it's not. And this is
• 1:53:03
  Speaker 8: kind of weird, you know, there's all this fancy stuff
• 1:53:06
  Speaker 8: out there. You know. I grew up, you know, and
• 1:53:11
  Speaker 8: like Bill's say, in country food and you know, one
• 1:53:15
  Speaker 8: of my favorites. And I don't do it in the summertime.
• 1:53:19
  Speaker 8: I don't know why I need to. And it's a
• 1:53:22
  Speaker 8: comfort of food, and I think it's a Depression era
• 1:53:26
  Speaker 8: of food, and I know it's a family recipe, I think.
• 1:53:32
  Speaker 8: But it's just ground meat and potatoes. So you brown
• 1:53:37
  Speaker 8: the meat salt and pepper, you know, garlic, and then
• 1:53:43
  Speaker 8: you cut up your potatoes in little cubes, pretty small,
• 1:53:47
  Speaker 8: not tiny, and then you put those in the in
• 1:53:50
  Speaker 8: the water and boil them until they're soft. Poorl some
• 1:53:55
  Speaker 8: over the water and adzure ground beef. I always like
• 1:53:59
  Speaker 8: to add two big old dashes of Worcestershire and maybe
• 1:54:03
  Speaker 8: more salt and pepper, and a pan of corn bread.
• 1:54:08
  Speaker 2: Oh I love corn bread.
• 1:54:09
  Speaker 8: And I want I want the outer I want the
• 1:54:13
  Speaker 8: round piece, the triangle piece on the corner. I want
• 1:54:19
  Speaker 8: to split it in half. I want to put good
• 1:54:21
  Speaker 8: butter on it, put it in my bowl and put
• 1:54:24
  Speaker 8: a scoop of that Texas hash I don't know, but
• 1:54:31
  Speaker 8: lots of liquid and put that right on top of
• 1:54:34
  Speaker 8: my corn bread. To me, yeah, that's better than any
• 1:54:41
  Speaker 8: fancy meal.
• 1:54:43
  Speaker 2: And I like what you said about the gravy. I
• 1:54:47
  Speaker 2: make sometimes my own from bacon grease, flour and a
• 1:54:55
  Speaker 2: couple other ingredients. Make my own breakfast gravy. Oh I
• 1:54:59
  Speaker 2: love that.
• 1:55:00
  Speaker 8: Yep, yep.
• 1:55:02
  Speaker 2: All right, guys, well we're.
• 1:55:03
  Speaker 5: At the time.
• 1:55:04
  Speaker 7: Just hear those artery slam shut would eat that stuff.
• 1:55:07
  Speaker 7: But the Lord sure is good.
• 1:55:11
  Speaker 2: Well, I think that bacon grease is probably one of
• 1:55:14
  Speaker 2: the best things for you. They just told us it
• 1:55:17
  Speaker 2: was bad because they were afraid we'd live forever.
• 1:55:20
  Speaker 8: Yeah, I mean, don't make it with crisco or canola oil.
• 1:55:25
  Speaker 8: Use bacon grease. You could use butter, you know, use
• 1:55:29
  Speaker 8: a like last night I made chicken tenders and I
• 1:55:33
  Speaker 8: used a little bit of butter, and I used a
• 1:55:35
  Speaker 8: little bit of avocado oil. I used organic flour, salt
• 1:55:39
  Speaker 8: and pepper. Just whiskey it until you know, the flours
• 1:55:46
  Speaker 8: not raw tasting or smelling, and then pour milk on it.
• 1:55:51
  Speaker 8: And of course I use raw milk. I mean, what's
• 1:55:53
  Speaker 8: wrong with those ingredients.
• 1:55:55
  Speaker 2: Yeah, I don't have a recipe. I just make it
• 1:56:00
  Speaker 2: and then I get it to where I like it
• 1:56:01
  Speaker 2: by adding more milk or whatever.
• 1:56:04
  Speaker 8: Yeah. I mean it's it's super easy. Equal fat to flour,
• 1:56:09
  Speaker 8: salt and pepper, and then milk until you get it
• 1:56:11
  Speaker 8: to the thickness you want.
• 1:56:13
  Speaker 2: Yeah. And sometimes I even put a little bit of
• 1:56:16
  Speaker 2: the cane sugar with the salt and pepper.
• 1:56:18
  Speaker 8: Huh, that's weird.
• 1:56:20
  Speaker 2: Well, I'm kind of weird sometimes, but mostly just when
• 1:56:23
  Speaker 2: I'm awake. Uh, thank you, thank you, Bill, you were doctor.
• 1:56:34
  Speaker 2: All right, guys, it's that time of night, Susy. We
• 1:56:36
  Speaker 2: got just a few minutes, but take your time. Whatever
• 1:56:40
  Speaker 2: you'd like to close out with, go ahead.
• 1:56:43
  Speaker 8: Yeah, Wana, I'll do this next week. I'll share like
• 1:56:49
  Speaker 8: a link to the uh Sex and the Pan dessert.
• 1:56:54
  Speaker 8: I really don't want to do it on the radio
• 1:56:56
  Speaker 8: show because it is sort of long and drawn out.
• 1:56:59
  Speaker 8: I will take another look at it and see if
• 1:57:01
  Speaker 8: I can get it done within you know, my segment time.
• 1:57:05
  Speaker 8: But believe it or not, this is keto. When you
• 1:57:11
  Speaker 8: taste it, you will think, oh my gosh, what have
• 1:57:15
  Speaker 8: I done? You know I've eaten this, you know, I've
• 1:57:19
  Speaker 8: sanned greatly, but no, it is a chlogenic recipe. Mostly.
• 1:57:27
  Speaker 2: Well, I'm pretty sure most of the good recipes before
• 1:57:31
  Speaker 2: the chemical guys got with the politicians were good for us.
• 1:57:38
  Speaker 2: So Bill, anything to close out with.
• 1:57:43
  Speaker 7: Yeah, I was talking to a neighbor guy and his
• 1:57:46
  Speaker 7: wife's had the day and we were talking about something,
• 1:57:49
  Speaker 7: and I said something and she gave me kind of
• 1:57:51
  Speaker 7: one of those looks and stopped off. And I said
• 1:57:54
  Speaker 7: to the guys, I thought i'dedn't mean to make her angry.
• 1:57:58
  Speaker 7: He just looked at me and smiled. He said, know,
• 1:58:00
  Speaker 7: you know what, She's pissed. She did her most interesting.
• 1:58:07
  Speaker 8: Us.
• 1:58:09
  Speaker 2: All right, what an interesting night. Well, ladies and gentlemen,
• 1:58:14
  Speaker 2: we're so glad you're here. We we have got listeners
• 1:58:19
  Speaker 2: from all around the world. I think we still had
• 1:58:23
  Speaker 2: the same countries. There was about eight countries listening, or
• 1:58:28
  Speaker 2: maybe nine count in the United States, and we're just
• 1:58:32
  Speaker 2: we're so grateful, so humbled that you guys take time
• 1:58:36
  Speaker 2: out of your week and tune in. I know it's
• 1:58:39
  Speaker 2: because of the great jokes and songs, but it could
• 1:58:43
  Speaker 2: be you know, the fabulous recipes and our famous ed
• 1:58:47
  Speaker 2: doctor and we got the great Steve O'Brien in the
• 1:58:50
  Speaker 2: background doing some wonderful engineering stuff. And Susie, even though
• 1:58:55
  Speaker 2: she onionated herself to that yesterday, still worked on the
• 1:58:59
  Speaker 2: show with Steve getting it ready and put it out
• 1:59:04
  Speaker 2: and was here tonight. And sounds really good for somebody
• 1:59:08
  Speaker 2: that you know, did a little bit too much in
• 1:59:11
  Speaker 2: the kitchen when when the animals are starting to say
• 1:59:15
  Speaker 2: please open the door, mom, you know there's a problem.
• 1:59:18
  Speaker 2: But anyway, thank God for everything coming together. We've got
• 1:59:22
  Speaker 2: a great team here. You don't hear from Steve, but
• 1:59:26
  Speaker 2: he's in the background, very busy doing great stuff. Him
• 1:59:30
  Speaker 2: and Susie come up with the pictures you see the
• 1:59:34
  Speaker 2: I guess you would call it the place, Matt and
• 1:59:37
  Speaker 2: all kinds of cool stuff, and it changes during the
• 1:59:39
  Speaker 2: show and everything clicks. We've we've learned a lot together
• 1:59:45
  Speaker 2: when our old software bailed out on us and didn't
• 1:59:49
  Speaker 2: go live anymore, and then they took away Skype. But
• 1:59:53
  Speaker 2: we've come a long way and I think things went
• 1:59:55
  Speaker 2: really well tonight. How did everything sound to you, guys?
• 1:59:58
  Speaker 8: It sounded it sounded good. And just a reminder head
• 2:00:02
  Speaker 8: over to Rumble to doctor Krupa's Natural Health hours in
• 2:00:07
  Speaker 8: the search bar and you'll find the link and give
• 2:00:12
  Speaker 8: us a like and follow. And that's also where I
• 2:00:15
  Speaker 8: didn't make this clear, where I post recipes and other nonsense.
• 2:00:23
  Speaker 2: Sounds great, all right, Bill, any last thing for I
• 2:00:26
  Speaker 2: wrap it up?
• 2:00:28
  Speaker 7: No, wrap it up?
• 2:00:29
  Speaker 2: All righty Well, ladies and gentlemen. I know you love
• 2:00:33
  Speaker 2: this team that we've assembled together as much as I do,
• 2:00:37
  Speaker 2: and I am so grateful for them. Without them, the
• 2:00:40
  Speaker 2: show would not be anything at all. So I thank them,
• 2:00:44
  Speaker 2: and I thank you, and may God bless you all
• 2:00:49
  Speaker 2: with health and happiness and keep your lives peaceful, free
• 2:00:57
  Speaker 2: and safe. And it is that time of night for
• 2:01:03
  Speaker 2: good scotch, good cigars, and good.
• 2:01:06
  Speaker 7: Night, good all.
• 2:01:10
  Speaker 8: Not everyone, God bless.
• 2:01:14
  Speaker 2: Seems the love.
• 2:01:14
  Speaker 15: I've known has always been the most destructive kind. Yes,
• 2:01:20
  Speaker 15: that's why now I feel so old before.
• 2:01:25
  Speaker 7: My time.
• 2:01:28
  Speaker 6: Yesterday, when I was young, the taste of life was
• 2:01:35
  Speaker 6: sweet as rain upon my tongue. I teased at length,
• 2:01:41
  Speaker 6: as if it were a foolish game, the way that
• 2:01:45
  Speaker 6: evening breeze may tease a candle flame. The thousand dreams
• 2:01:51
  Speaker 6: I dreamed, the splendid things I planned, I always built
• 2:01:56
  Speaker 6: to last on weekend shiftings.
• 2:02:00
  Speaker 10: I am.
• 2:02:01
  Speaker 6: I lived by night and shunned the naked light of day.
• 2:02:06
  Speaker 2: And only now I see how the years ran away.
• 2:02:12
  Speaker 6: Yesterday, when I was young.
• 2:02:16
  Speaker 2: It's so day, Happy sun,