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

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

• 0:04
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  Speaker 6: Yeah, yeah, yeah, what condition condition? I will coup the
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• 2:03
  Speaker 6: my mind in a brown paper peg.
• 2:07
  Speaker 3: But then.
• 2:11
  Speaker 6: I tripped on a cloud and pill eight miles high.
• 2:15
  Speaker 6: I told my man on a jagged sky, I just
• 2:20
  Speaker 6: dropped in to see what condition my condition was in?
• 2:26
  Speaker 2: Yeah, yeah, what condition condition?
• 2:41
  Speaker 5: Welcome everybody to doctor Crippen's Natural Health Hours. It is
• 2:45
  Speaker 5: the twenty fifth of June, and time has flown by
• 2:49
  Speaker 5: this morth Uh. We're a little short handed. We'd lost Bill.
• 2:55
  Speaker 7: Uh.
• 2:55
  Speaker 5: He's not going to be with us tonight, but we're
• 2:58
  Speaker 5: very fortunate. We pull the curtain back and our producer
• 3:02
  Speaker 5: Steve volunteered take Bill's weekly topic segment for us. So
• 3:08
  Speaker 5: we'll have Steve and you'll get to hear the voice
• 3:11
  Speaker 5: of the man behind the producing of our show. And
• 3:15
  Speaker 5: we got Susie. She's over there right now working on
• 3:20
  Speaker 5: a garden and or maybe not anyway, Susie, go ahead
• 3:25
  Speaker 5: and say hello, and Steve say hello.
• 3:27
  Speaker 7: If you like good ending everyone, thanks for joining us.
• 3:34
  Speaker 3: Hello if you like, I guess all.
• 3:39
  Speaker 5: Don't worry. Ladies and gentlemen, they kiss horse. Anyway, we
• 3:44
  Speaker 5: are all here. Bill had a birthday Monday, and I'm
• 3:49
  Speaker 5: not sure how old he is, but my calendar and
• 3:54
  Speaker 5: calculator caught fire, so I don't know. It happened with
• 3:58
  Speaker 5: Susie too, so it's hard to say, but we wish
• 4:02
  Speaker 5: him a very belated happy birthday and look forward to
• 4:06
  Speaker 5: getting him back with us next week. But we're very
• 4:09
  Speaker 5: grateful that Steve has volunteered to do the weekly topic.
• 4:13
  Speaker 5: That should be fun. Who knows he might end up
• 4:16
  Speaker 5: in radio. You just never know, all right, So tonight
• 4:22
  Speaker 5: we're talking a little bit about plumbing of the body
• 4:26
  Speaker 5: from in to out. And the reason this comes up
• 4:30
  Speaker 5: all the time is over the last i don't know,
• 4:35
  Speaker 5: ten years or so, I have heard more horror stories
• 4:40
  Speaker 5: about people ending up having colon surgery and ending up
• 4:46
  Speaker 5: with a bag, and that's horrible, and I think most
• 4:53
  Speaker 5: cases there was probably a potential treatment and maybe something
• 4:59
  Speaker 5: that would have the difference, but they get in there.
• 5:03
  Speaker 5: I've had patients tell me they went in for them
• 5:06
  Speaker 5: to check it out. They said they were going to
• 5:08
  Speaker 5: do surgery. They woke up and they had a bag.
• 5:13
  Speaker 5: I don't buy that. I think a lot of times
• 5:16
  Speaker 5: there's more you can do before you get that extreme.
• 5:20
  Speaker 5: But I don't know, but it's happened a lot. A
• 5:23
  Speaker 5: lot of people tell me about people they knew had
• 5:27
  Speaker 5: the bag put in, and that's pretty horrible to me.
• 5:35
  Speaker 5: I would want that to be the very last resort.
• 5:38
  Speaker 5: What happens in the body is digestion starts when you
• 5:44
  Speaker 5: put food in your mouth, and the saliva happens, and
• 5:49
  Speaker 5: it's gonna help with the breaking down and the signaling
• 5:53
  Speaker 5: that we're going to eat. So a lot of starts.
• 5:59
  Speaker 5: Food goes in the stomach and hopefully the stomach has
• 6:03
  Speaker 5: digestive enzymes and stomach acid and it takes up from
• 6:10
  Speaker 5: the mouth and continues digestion. And once the stomach has
• 6:18
  Speaker 5: finished its job, and it's very acidic, so it starts
• 6:23
  Speaker 5: breaking down things so they can be absorbed. Then everything
• 6:27
  Speaker 5: goes to the iliosicco valve, to the small intestine, which
• 6:33
  Speaker 5: is small when you look at it, but there's a
• 6:37
  Speaker 5: lot of it. And when it's done in the small
• 6:42
  Speaker 5: intestine is where you have the little villi and that's
• 6:46
  Speaker 5: from the Italian word fingers. The little villi inside the
• 6:52
  Speaker 5: small intestine at different areas absorbed nutrients and the way
• 6:59
  Speaker 5: the bobble it works, the nutrients go where they're supposed
• 7:03
  Speaker 5: to go and break down at the right place, and
• 7:06
  Speaker 5: then when all the small intestine is done, it goes
• 7:12
  Speaker 5: to the large intestine. Many people say colon, but a
• 7:16
  Speaker 5: lot of times they say colon and they're only referring
• 7:20
  Speaker 5: to the last bit of large intestine before it becomes rectum.
• 7:25
  Speaker 5: But there's transcending colon. There's a descending colon. There's a
• 7:34
  Speaker 5: colon that's rising, and its job is to take all
• 7:40
  Speaker 5: the waste from the digestion products and create the exit
• 7:49
  Speaker 5: material so that it can go in the toilet or
• 7:54
  Speaker 5: wherever you might happen to be if you live out
• 7:56
  Speaker 5: where they still have out houses. And that's pretty much
• 8:01
  Speaker 5: the system simple. Now, there are things that we should do,
• 8:07
  Speaker 5: I think throughout the year to keep from having them crazy.
• 8:13
  Speaker 5: People want to put a bag on you. And one
• 8:17
  Speaker 5: of my favorite favorite things in the world is okrah pepsen.
• 8:23
  Speaker 5: By standard process. It goes in and whether you've got
• 8:30
  Speaker 5: ulcers or just gunked up, it will cleanse and heal
• 8:36
  Speaker 5: from into out. And then another fabulous product that I
• 8:41
  Speaker 5: always do with that is Spanish black radish. It will
• 8:46
  Speaker 5: detox the ball. That's another name colon and testin ball large,
• 8:55
  Speaker 5: testine small, and testin you know, you name it. We've
• 8:59
  Speaker 5: got a lot of names. But one of the things
• 9:03
  Speaker 5: that I've never liked. I'm not a big fan of
• 9:06
  Speaker 5: a lot of tests. Usually the tests are just making
• 9:09
  Speaker 5: money for wherever you're going, in my humble opinion, but
• 9:16
  Speaker 5: you have twenty six feet of intestinal stuff and they'll
• 9:23
  Speaker 5: go in and do a colonoscopy and look at six
• 9:26
  Speaker 5: feet and then they decide they got to do surgeries
• 9:30
  Speaker 5: and they got to do all this. But I really
• 9:33
  Speaker 5: believe that healing can take place. I was watching a
• 9:37
  Speaker 5: commercial today and it was far a natural so called
• 9:42
  Speaker 5: natural product and down in the bottom and every company
• 9:46
  Speaker 5: does this, and it's so sad. It says this product
• 9:50
  Speaker 5: has not been evaluated by the FDA, thank god, And
• 9:55
  Speaker 5: it said this product is not intended to treat cure.
• 10:00
  Speaker 5: Are anything I forget the exact wording at all that
• 10:05
  Speaker 5: might be beneficial to you is not intended for any
• 10:08
  Speaker 5: of that. Well, that's a line of bull Every product
• 10:14
  Speaker 5: that I recommend I'm praying good things happen for you.
• 10:23
  Speaker 5: And sometimes we have to troubleshoot and find out this
• 10:28
  Speaker 5: didn't work like we thought it might. Let's try this.
• 10:31
  Speaker 5: But they've got so many people scared because it doesn't
• 10:36
  Speaker 5: have an FDA approval that a lot of times people
• 10:39
  Speaker 5: won't take the products because that they think it needs FDA.
• 10:43
  Speaker 5: They've drank the kool aid. I had a patient it's
• 10:50
  Speaker 5: been probably ten fifteen years ago, and he asked for
• 10:57
  Speaker 5: recommendations and I guess them and he called the front
• 11:03
  Speaker 5: office and she came back and told me that he
• 11:07
  Speaker 5: wasn't getting anything because he read that it wasn't FDA approved.
• 11:14
  Speaker 5: And I said, well, you should call him back and
• 11:16
  Speaker 5: tell him that's fine. But we're very glad the FDA
• 11:19
  Speaker 5: and the government are not involved. This is this is
• 11:23
  Speaker 5: a products that are people like me, the doctor and
• 11:29
  Speaker 5: standard process and many are people that really care about
• 11:33
  Speaker 5: your health and natural good products that are doing something good.
• 11:38
  Speaker 5: Not sales. I mean, everybody wants to make enough money
• 11:42
  Speaker 5: to pay the bills, but these people are very concerned
• 11:44
  Speaker 5: about your health. And he would not buy the In fact,
• 11:48
  Speaker 5: I think he had bought the products and brought him
• 11:51
  Speaker 5: back and that was the first time and only time
• 11:56
  Speaker 5: that ever happened, and it was you know, it wasn't
• 11:59
  Speaker 5: even and worth trying to explain it to him. We
• 12:02
  Speaker 5: gave him one explanation, let it go with that, don't bother.
• 12:06
  Speaker 5: But a lot of people don't get it because that
• 12:09
  Speaker 5: stupid package, because of your government, says this product is
• 12:15
  Speaker 5: not intended to treat cure are addressed symptoms. I forget
• 12:21
  Speaker 5: the wording, I'll look it up, but it's just downright
• 12:25
  Speaker 5: stupid because what it ought to say is this product, yes,
• 12:31
  Speaker 5: it hasn't been evaluated by your government and the FDA,
• 12:35
  Speaker 5: but we in the healthcare field believe that there are
• 12:41
  Speaker 5: benefits to taking certain products that are natural and feeding
• 12:48
  Speaker 5: the body with things as it should have been fed
• 12:51
  Speaker 5: from the beginning of time. And we pray that good
• 12:55
  Speaker 5: things will happen and we'll see healing and maybe cure
• 13:00
  Speaker 5: and and maybe a turnaround on whatever symptoms you were
• 13:05
  Speaker 5: telling us about. But they're afraid to do that, so
• 13:10
  Speaker 5: they just put out that stupid label and it's terrible.
• 13:14
  Speaker 5: But I'm here to tell you, Okrah pepsin and Spanish
• 13:18
  Speaker 5: black reddish two fabulous, fabulous products that everybody I think
• 13:25
  Speaker 5: should do at least twice a year, maybe more, do
• 13:31
  Speaker 5: a bottle of each. And it's very important that you
• 13:37
  Speaker 5: do diaplex at least a few meals every week. Better
• 13:44
  Speaker 5: if you did at least one meal every day, I think,
• 13:48
  Speaker 5: because diaplex will address pancreas, digestive enzymes, stomach acid, gallbladder
• 14:00
  Speaker 5: of her spleen, and this makes sure that digestion starts right.
• 14:11
  Speaker 5: But if you don't have good digestion, it doesn't matter
• 14:15
  Speaker 5: if you send it to the small intestine or the
• 14:17
  Speaker 5: large intestine. Nothing good is gonna happen. Your digestion has
• 14:23
  Speaker 5: got to work and it's got to be right. So
• 14:26
  Speaker 5: a little bit of the diaplex, you know, at least,
• 14:34
  Speaker 5: oh I forgot, diaplex also does the pituitary and the pancreas,
• 14:40
  Speaker 5: so that that's pretty important. I forgot the pituitary and
• 14:44
  Speaker 5: the pituitary works with the hypothalamus, the adrinos, the thyroid,
• 14:50
  Speaker 5: testes in men ovaries and women communicating the hormones and
• 14:55
  Speaker 5: what the body needs. So very important in my mind
• 15:00
  Speaker 5: that a few times a year, maybe three times a
• 15:04
  Speaker 5: year minimum, that you do a bottle of okra pepsin
• 15:07
  Speaker 5: from Standard Process, a bottle of Spanish black radish from
• 15:12
  Speaker 5: Standard Process, and a bottle of diaplex. And sometimes people say,
• 15:17
  Speaker 5: well why those products. Well, in the early years, when
• 15:21
  Speaker 5: believe it or not, I was even dumber than I
• 15:24
  Speaker 5: thought possible and learning. I saw the results from Standard
• 15:31
  Speaker 5: Process and medi Herb no matter what that label said,
• 15:36
  Speaker 5: I saw wonderful results. We used to say, I guess
• 15:40
  Speaker 5: we saw a miracle. And so when you start seeing
• 15:46
  Speaker 5: results only with a couple companies products, that's what you
• 15:51
  Speaker 5: start using because you want people to get better. If
• 15:55
  Speaker 5: you tell people to spend a bunch of money on
• 15:59
  Speaker 5: products because somebody sold them to you to put in
• 16:03
  Speaker 5: your office and they don't work them, people are not
• 16:06
  Speaker 5: coming back, or if they do come back, they're going
• 16:08
  Speaker 5: to be very unhappy. And sometimes even the best products,
• 16:14
  Speaker 5: when it comes to your plumbing, maybe don't work the
• 16:18
  Speaker 5: way we were hoping it would. Maybe we need something
• 16:22
  Speaker 5: different for you. Maybe we need like chlorophyll complex, which
• 16:27
  Speaker 5: is a wonderful thing. Maybe we need something like GI
• 16:33
  Speaker 5: stability to get your digestion and everything working right. So
• 16:38
  Speaker 5: we experiment a little bit and troubleshoot and work our
• 16:42
  Speaker 5: way through but nothing but good can happen with you
• 16:48
  Speaker 5: taking around of Okrapepsen Spanish Black Radish and having Diaplex
• 16:57
  Speaker 5: in your diet with your meals to make sure die
• 17:00
  Speaker 5: digestion starts right. And I've seen wonderful things. I had
• 17:05
  Speaker 5: one patient I'll never forget. He was in his seventies,
• 17:09
  Speaker 5: I guess, and he said he'd had trouble, you know,
• 17:14
  Speaker 5: bowl trouble for a long time. So we put him
• 17:18
  Speaker 5: on okra Pepsen and Spanish Black Radish, and I think
• 17:21
  Speaker 5: we did diaplex, and I think we might have done emuplex,
• 17:28
  Speaker 5: and he told me unbelievable. In course of about a
• 17:34
  Speaker 5: month or so, he lost thirty pounds and evidently he
• 17:39
  Speaker 5: had been clogged up, his system wasn't working. And the
• 17:44
  Speaker 5: okra Pepsen and Spanish Black Radish cleansed, heeled, detoxed, his
• 17:50
  Speaker 5: digestion turned around, and the Emiplexus boosted his body all
• 17:55
  Speaker 5: the way around, and he was like a new man.
• 17:58
  Speaker 5: In fact, he went and played in some seniors golf
• 18:02
  Speaker 5: tournament and won, and he said he hadn't been able
• 18:07
  Speaker 5: to do that before that. So it's a lot of
• 18:10
  Speaker 5: fun seeing people get well. And like I said, it's
• 18:14
  Speaker 5: very important that you try to take some of this
• 18:18
  Speaker 5: stuff and you ignore. Yeah, here it is. Let me see,
• 18:24
  Speaker 5: I found that little thing that tells you know, I
• 18:28
  Speaker 5: didn't find it. Sorry about that, but it does say
• 18:31
  Speaker 5: something to the effect of this product has not been
• 18:36
  Speaker 5: verified by the FDA and it is not intended to
• 18:41
  Speaker 5: oh treat here or prevent any disease. And yes they are.
• 18:52
  Speaker 5: But you know, if you're worried about the legal stuff
• 18:54
  Speaker 5: and the lawyer stuff and the government stuff, just say
• 18:58
  Speaker 5: that in the beginning, say the FDA hasn't approved this,
• 19:03
  Speaker 5: but we who work in the healthcare field have seen
• 19:07
  Speaker 5: wonderful things happen. We never know how it might help
• 19:13
  Speaker 5: you or not, but we know that we're using good products,
• 19:17
  Speaker 5: and only good things can happen. Nothing bad has ever
• 19:20
  Speaker 5: happened that I've ever seen. And that way you've covered
• 19:25
  Speaker 5: the legal and the governmental stuff, but at the same
• 19:28
  Speaker 5: time you let people know that these aren't just any
• 19:31
  Speaker 5: every day go to the store and buy off the
• 19:34
  Speaker 5: shelf products or not. Some of the internet. I am
• 19:38
  Speaker 5: amazed on the Internet people everybody wants to sell you something.
• 19:45
  Speaker 5: Most of the time it's junk, and most of the
• 19:49
  Speaker 5: time they want to be thought of as an expert.
• 19:55
  Speaker 5: Everybody wants to know everything, and that's just stupid. You know,
• 20:02
  Speaker 5: I've been doing this for a long time, and I
• 20:05
  Speaker 5: tell people I spend most of my time feeling really stupid.
• 20:10
  Speaker 5: Just as soon as you think you know something, you
• 20:12
  Speaker 5: learn something new, and you learn a lot from your
• 20:16
  Speaker 5: patients if you'll listen. So it's never ending. You're always
• 20:21
  Speaker 5: updating your education, your experience. But nobody's an expert. They'd
• 20:28
  Speaker 5: like to tell you they are. And it's so funny.
• 20:32
  Speaker 5: Somebody will tell you the right name of a product
• 20:36
  Speaker 5: and then they'll push it like this is the greatest
• 20:38
  Speaker 5: thing in the world. Well, no it's not. And that
• 20:43
  Speaker 5: one product, especially when I look at the ingredients a
• 20:48
  Speaker 5: lot of times very questionable. But there are times where
• 20:54
  Speaker 5: one product is what your body needed, but not from
• 20:57
  Speaker 5: the kind of companies that sell that kind of stuff.
• 21:00
  Speaker 5: Usually it needs to be a good healthcare company, and
• 21:06
  Speaker 5: standard process has been around. I know doctor Lee made
• 21:10
  Speaker 5: Catalan in nineteen twenty nine, so I don't know if
• 21:14
  Speaker 5: he had started the company before that or not, but
• 21:18
  Speaker 5: I do know that everything refers back to nineteen twenty
• 21:22
  Speaker 5: nine when Catalin came on the scene, and they saw
• 21:26
  Speaker 5: so many people getting well just taking Catalan and you
• 21:32
  Speaker 5: choot it, and it had so many wonderful ingredients. The
• 21:38
  Speaker 5: carrot root in Catalan alone had two hundred different nutrients
• 21:46
  Speaker 5: that were known just in the carrot route. So what
• 21:51
  Speaker 5: he did he had studied all these people with these deficiencies,
• 21:55
  Speaker 5: especially dental patients, and he put the together this protocol
• 22:03
  Speaker 5: and basically he was feeding them with the cattle and
• 22:05
  Speaker 5: kettle and is a multi vitamin, mineral trace enzime, I mean,
• 22:10
  Speaker 5: it's everything. And he was a genius. Most people back
• 22:16
  Speaker 5: then you couldn't even test things to find out what
• 22:18
  Speaker 5: was in stuff. But he knew what he put in it,
• 22:22
  Speaker 5: and he said, we'll figure out later on what's in there,
• 22:25
  Speaker 5: what vitamins, but we knew the food sources. And he said,
• 22:30
  Speaker 5: I'm feeding people and if they just take this, we've
• 22:34
  Speaker 5: seen them get better. So you can be afraid because
• 22:38
  Speaker 5: it's not FDA approved or checked out, that's fine, but
• 22:43
  Speaker 5: remember that a lot of lives have benefited from healthcare
• 22:49
  Speaker 5: practitioners that believe in good products and have seen good
• 22:53
  Speaker 5: things happen. And it's so silly that they have to
• 22:58
  Speaker 5: tell people. But you can't use it to diagnose, treat
• 23:03
  Speaker 5: or cure even when it might Why not give people
• 23:09
  Speaker 5: a ray of hope. Why not say that, yeah, the
• 23:12
  Speaker 5: FDA didn't check it out, but this might help you.
• 23:17
  Speaker 5: What if Okrah pepsen and Spanish black Radish and diaplex
• 23:22
  Speaker 5: for your digestion prevented you from having a section of
• 23:26
  Speaker 5: your colon taken out in a bag put in, that's
• 23:30
  Speaker 5: a pretty good chance. I would have to go that
• 23:34
  Speaker 5: route before I ever let somebody cut on me. In fact,
• 23:38
  Speaker 5: I don't think i'd ever let them cut on me
• 23:41
  Speaker 5: for that reason. So that's my thing. I mean, that's
• 23:45
  Speaker 5: how we got into plumbing for tonight is I've brokenheartedly
• 23:50
  Speaker 5: seen too many people, heard about too many people that
• 23:55
  Speaker 5: they went in to look around, cut out a part
• 23:58
  Speaker 5: of the sending colon or are large intestine and put
• 24:07
  Speaker 5: a bag. Very very sad, and I just I hate
• 24:14
  Speaker 5: to even think about it. So anyway, Susie Steve anything.
• 24:20
  Speaker 7: Yeah, I mean I like those products. They are super effective.
• 24:25
  Speaker 7: I had been only doing it once a year.
• 24:29
  Speaker 8: I'll increase.
• 24:31
  Speaker 7: But the thing that helps me, I think the most
• 24:35
  Speaker 7: is the pro symbiotic, and it's miraculous. No, I won't
• 24:45
  Speaker 7: I won't go into the details describing a bowel movement
• 24:51
  Speaker 7: with or without y'all can use your imagination.
• 24:53
  Speaker 8: We're all grown ups.
• 24:55
  Speaker 7: And you know another U shameless plug for fermented foods,
• 25:04
  Speaker 7: whether you do it yourself or you know you get
• 25:08
  Speaker 7: it from all of my pickle.
• 25:11
  Speaker 8: Uh.
• 25:11
  Speaker 7: You know, I just really never understood until you know,
• 25:17
  Speaker 7: the last couple of years, how vitally important you know, live,
• 25:22
  Speaker 7: actual live food is. And can you just imagine the
• 25:30
  Speaker 7: way the typical American diet, which is fast drive through,
• 25:39
  Speaker 7: even if you go in and sit down at a
• 25:43
  Speaker 7: nice restaurant, people are not getting live food. They're getting processed.
• 25:50
  Speaker 7: And to the man who returned everything because it was
• 25:54
  Speaker 7: not FDA approved, uh, you know, I don't like being cynical,
• 26:00
  Speaker 7: but it happens. And I just wonder if he tried
• 26:04
  Speaker 7: to get his answerants to reimburse and they wouldn't, so
• 26:10
  Speaker 7: he just made up an excuse. And I think it's
• 26:14
  Speaker 7: extremely sad. You know, we talk about Oh Doc from
• 26:21
  Speaker 7: gun Smoke. He didn't have a lip atour in his office.
• 26:28
  Speaker 7: He didn't have ambient in his office. You know, I
• 26:32
  Speaker 7: can go down the whole list. What he had is
• 26:37
  Speaker 7: probably the elements that are in standard process. And it
• 26:47
  Speaker 7: boggles my mind, which is kind of easy to do sometimes.
• 26:52
  Speaker 7: How in probably less, probably about one hundred years a
• 26:59
  Speaker 7: little over, and that's not long.
• 27:03
  Speaker 8: What is that?
• 27:04
  Speaker 7: Basically three generations they've told you that real medicine is wrong.
• 27:14
  Speaker 7: Then we've got Rockefeller who wants to get rich and
• 27:18
  Speaker 7: doesn't care how many people he kills with his petroleum
• 27:22
  Speaker 7: based medicine, and in a hundred years time, we're convinced
• 27:34
  Speaker 7: to not use natural products. Just it blows my mind.
• 27:40
  Speaker 9: Absolutely. Ah, Susan. You know doc back in what was
• 27:45
  Speaker 9: it gun smoke you were talking about.
• 27:47
  Speaker 3: That's like the.
• 27:48
  Speaker 9: Eighteen hundreds, nineteen hundreds back you know that doctor h
• 27:55
  Speaker 9: in theory, that doctor would also look at nutrition, is
• 28:00
  Speaker 9: what the person was consuming, and make help recommendations that direction.
• 28:06
  Speaker 9: It wasn't just opening up a little black black bag,
• 28:10
  Speaker 9: even though a lot of.
• 28:11
  Speaker 3: Those doctors did have black bags and so forth, and
• 28:15
  Speaker 3: so they thought about food, at least from what.
• 28:17
  Speaker 9: I know about them. And it was before the turn
• 28:20
  Speaker 9: of the century, you know, the nineteen hundreds, when the
• 28:24
  Speaker 9: whole medical industrial complex came to its own and took
• 28:28
  Speaker 9: over the planet. I thought about that doctor or that
• 28:32
  Speaker 9: patient that doc was talking about, the one that wanted
• 28:36
  Speaker 9: FDA approval on all this stuff. And that's fascinating to
• 28:41
  Speaker 9: me because I think exactly the opposite when that happens.
• 28:48
  Speaker 9: I think they recommended a crap. You know, Okay, is
• 28:53
  Speaker 9: it really good? Because their bar isn't very high and
• 28:58
  Speaker 9: you have to actually pay them to get the bar up.
• 29:02
  Speaker 9: Isn't that right?
• 29:03
  Speaker 3: Doc?
• 29:04
  Speaker 9: You have to actually to be FDA approved, you have
• 29:07
  Speaker 9: to create a circus side show and give them a
• 29:10
  Speaker 9: bunch of money to bless the side show.
• 29:13
  Speaker 3: Am I putting that correct?
• 29:14
  Speaker 5: Yeah, you're pretty accurate. And then what we found out
• 29:17
  Speaker 5: during the phony pandemic was they also were involved in
• 29:25
  Speaker 5: owning many many the CDC and them guys were all
• 29:29
  Speaker 5: involved in the vaccines making money from that stuff. So yeah,
• 29:34
  Speaker 5: I'm just like you. If they recommend it, I don't
• 29:39
  Speaker 5: want it. And I've seen them play games with medications.
• 29:44
  Speaker 5: But what was sad for that patient was he could
• 29:48
  Speaker 5: have got better and he chose not to because it
• 29:52
  Speaker 5: didn't have the FDA approval. And that only happened one
• 29:57
  Speaker 5: time in twenty six years or so, so I guess
• 30:02
  Speaker 5: I was pretty lucky. But I found the exact wording.
• 30:05
  Speaker 5: And this is really sad. These statements have not been
• 30:10
  Speaker 5: evaluated by the Food and Drug Administration. These products are
• 30:16
  Speaker 5: not intended to diagnose, street care or prevent any disease.
• 30:23
  Speaker 5: So sad, so so sad.
• 30:27
  Speaker 3: Well, that has no bearing on what I think about it.
• 30:31
  Speaker 5: But then I'm jaded, So no, I think most people
• 30:34
  Speaker 5: in healthcare that really care think like you're talking right now. Now.
• 30:39
  Speaker 5: What's sad too, though, is in this country people were
• 30:46
  Speaker 5: raised thinking that the food was probably okay, and a
• 30:50
  Speaker 5: lot of people did not know that most of the
• 30:53
  Speaker 5: stuff that they put in your food they weren't allowed
• 30:57
  Speaker 5: to put in outside of this country. Where's the FGA.
• 31:01
  Speaker 5: Now they're not talking about that. And and I was told, uh,
• 31:07
  Speaker 5: in a seminar one time that the only time you
• 31:10
  Speaker 5: can say something cures anybody, no matter whether it does
• 31:15
  Speaker 5: or not, is if it came from the pharmaceutical company.
• 31:19
  Speaker 5: That's that. All right? Yeah, we're at break time, so
• 31:28
  Speaker 5: let's let's go to break. When we come back, we'll
• 31:30
  Speaker 5: continue all this. Ladies and gentlemen. This is Doctor Grouper's
• 31:34
  Speaker 5: Natural Health Towers tonight. It is producer Steve Susie and myself.
• 31:41
  Speaker 5: We heard Bill Bill grew up at a time when
• 31:44
  Speaker 5: you turn the light switch off every time he came
• 31:47
  Speaker 5: out of the room, and we heard that he had
• 31:50
  Speaker 5: a lot of cake and he has to stay at
• 31:52
  Speaker 5: that table till he finishes it. But I don't know anyway,
• 31:56
  Speaker 5: we missed him. We wish she was here, but produce
• 32:00
  Speaker 5: Sir Steve is going to fill in the night at
• 32:02
  Speaker 5: the seven o'clock weekly topic spot, so that ought to
• 32:05
  Speaker 5: be really cool. This is doctor Krupas Naturalsauer, June twenty fifth.
• 32:11
  Speaker 5: Please listen to our sponsors and we'll be right back.
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  Speaker 10: serves a hundred chips even day. Little miss sailors that's
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• 34:15
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  Speaker 10: works laying whiskers down. The say brown, nay, fetch another rout.
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  Speaker 10: She serves out with skin wine. The sailor, God, find
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• 35:08
  Speaker 3: Up declare the cut out stuff. No, Harbard was his home.
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  Speaker 5: All right, we are back, and yes, I was in
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  Speaker 5: the Navy and we did our best to have a
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  Speaker 5: girl in every report, but I would never say that.
• 35:27
  Speaker 5: And Brandy was one of them that loved the sailor
• 35:29
  Speaker 5: and he loved to see so how cool. Well, welcome
• 35:33
  Speaker 5: back to Doctor Grouper's Natural Health Hours. We've got producer
• 35:36
  Speaker 5: Steve Susie and myself. Bill couldn't be with us, but
• 35:41
  Speaker 5: he should be back next week and Steve has been
• 35:45
  Speaker 5: kind enough to say he'd come on to do the
• 35:49
  Speaker 5: seven o'clock weekly topic that Bill would normally do, so
• 35:52
  Speaker 5: that'd be great. We've been talking about products and government
• 35:57
  Speaker 5: regulations and all that's fine, and you know, one of
• 36:02
  Speaker 5: the things I've always liked about natural health care is
• 36:08
  Speaker 5: there are government regulations involved in the companies that we
• 36:14
  Speaker 5: deal with, but not everything goes to the FDA. It's
• 36:18
  Speaker 5: not their area of expertise. They tell you whether you
• 36:22
  Speaker 5: can take a drug or a food, and you've got
• 36:26
  Speaker 5: to remember, these are the people that know that in
• 36:31
  Speaker 5: Europe and the rest of the world, most of the
• 36:35
  Speaker 5: products that these guys have in this country that have
• 36:38
  Speaker 5: been approved by the FDA are not allowed in other countries.
• 36:46
  Speaker 5: Germany has purity laws. They have a special law for
• 36:50
  Speaker 5: beer that it can only have three ingredients. Mexico has
• 36:56
  Speaker 5: Coca Cola, but they do not let Coca Cola put
• 37:00
  Speaker 5: high fructose corn syrup in the drink. They make them
• 37:04
  Speaker 5: use natural hole caine sugar. That's the way it used
• 37:09
  Speaker 5: to be. It's the healthiest for you. And Susie brought
• 37:12
  Speaker 5: up a good point. We ran into a problem where
• 37:17
  Speaker 5: I think it was even illegal to be a natural
• 37:19
  Speaker 5: doctor back when Rockefeller was first becoming the tycoon in
• 37:27
  Speaker 5: the oil industry, and he figured out that there was
• 37:31
  Speaker 5: a lot in the oil industry that would work real
• 37:34
  Speaker 5: well with the pharmaceutical industry, and there was no place
• 37:40
  Speaker 5: for doctors like me. We were in their way. And
• 37:45
  Speaker 5: so that alone should tell you do you really want
• 37:50
  Speaker 5: a government that would make being a natural doctor. I
• 37:55
  Speaker 5: don't know if it was illegal or what, but they
• 37:57
  Speaker 5: made it very difficult back then, very sad. I want
• 38:02
  Speaker 5: if I wasn't a doctor, I want some crazy guy
• 38:06
  Speaker 5: like me with the passion and desire to give you
• 38:10
  Speaker 5: the best for the least amount of money and get
• 38:14
  Speaker 5: you well. There is no feeling like that, and you
• 38:19
  Speaker 5: don't have to rob people, you don't have to give
• 38:21
  Speaker 5: them bad stuff. And like that patient when he wanted
• 38:27
  Speaker 5: to have an FDA approval, I can't imagine what wouldever
• 38:35
  Speaker 5: unless he had just been brainwashed and susy. He wrote
• 38:38
  Speaker 5: up a good point. Sometimes I could write a letter
• 38:43
  Speaker 5: of necessity and explain the nutritional products, and people's insurance
• 38:49
  Speaker 5: did reimburse them. Some of them had a special card
• 38:54
  Speaker 5: that they could use for so much a year for
• 38:57
  Speaker 5: any kind of products like I carried, and sometimes we
• 39:01
  Speaker 5: had to write a letter. Not a big deal. But
• 39:04
  Speaker 5: that particular guy, I don't know if.
• 39:07
  Speaker 3: He did or not.
• 39:07
  Speaker 5: He never said. All we got was these aren't FDA approved,
• 39:12
  Speaker 5: and he brought them back. Very sad for him. It's
• 39:17
  Speaker 5: sad for me too, because I like helping. I want
• 39:20
  Speaker 5: to see if people get better. Some people think that
• 39:24
  Speaker 5: you can eat your way healthy like the old days,
• 39:29
  Speaker 5: and theoretically that's true, but in reality it's not true.
• 39:35
  Speaker 5: The soils not as good, it doesn't have the nutrients.
• 39:41
  Speaker 5: A lot of this governmental farming stuff has done damage
• 39:45
  Speaker 5: to the soil, and so where we used to say, well,
• 39:50
  Speaker 5: if you ate to carry it'll have these nutrients, it
• 39:53
  Speaker 5: might not if it came out of soil that isn't healthy.
• 39:57
  Speaker 5: So we don't know they did it. Compareison. And I
• 40:00
  Speaker 5: saw this years ago in a seminar that a bushel
• 40:06
  Speaker 5: of wheat today was equal to a cup of wheat
• 40:12
  Speaker 5: fifty seventy five years ago, when the soil was healthier,
• 40:17
  Speaker 5: when the farmers did better, they didn't use roundup. Things
• 40:23
  Speaker 5: were just done better. But a lot of these problems
• 40:26
  Speaker 5: are only in our country. We're one of the few
• 40:30
  Speaker 5: countries in the world that lets you put these bad
• 40:34
  Speaker 5: ingredients in some of the products. And I've always wondered
• 40:38
  Speaker 5: why it costs more money to put more stuff in
• 40:43
  Speaker 5: a product than if you just made it natural and
• 40:48
  Speaker 5: didn't load it full of stuff, unless there's some evil
• 40:53
  Speaker 5: thing behind that. And we've heard some very important rich
• 40:58
  Speaker 5: people say there's too many people on the planet and
• 41:03
  Speaker 5: it would be better if there were less and less people.
• 41:06
  Speaker 5: Well maybe that was their intention. I don't know. Is
• 41:09
  Speaker 5: that another conspiracy theory? I doubt it. I think there's
• 41:13
  Speaker 5: some evil when you know you could put raw, natural,
• 41:18
  Speaker 5: healthy cane sugar in a drink, and you put high
• 41:21
  Speaker 5: fruititose carnsru. There's some evil when you put the same
• 41:27
  Speaker 5: ingredient in a yoga mat in some of the products
• 41:32
  Speaker 5: that people eat in the burgers and bread. So no,
• 41:37
  Speaker 5: I don't think it's a conspiracy. I think it's reality.
• 41:40
  Speaker 5: And it scares me that people would choose the FDA
• 41:46
  Speaker 5: over some doctor who really cares about their health.
• 41:50
  Speaker 3: Sizzy, Yeah, with.
• 41:57
  Speaker 7: What you're saying about natural doctor, was just going back
• 42:01
  Speaker 7: to a couple of years ago, maybe maybe a few
• 42:04
  Speaker 7: more than that, where uh, there was a slew of
• 42:11
  Speaker 7: Floridian natural doctors that that died in mysterious manners, and
• 42:20
  Speaker 7: so that that made me, you know, open up a
• 42:23
  Speaker 7: browser and want to look again, and I found natural
• 42:29
  Speaker 7: natural health nut News that natural nut healthnutnews dot com.
• 42:40
  Speaker 7: Sorry anyways, She goes into great detail about a hundred
• 42:51
  Speaker 7: natural doctors that have been killed in unintended or or
• 42:58
  Speaker 7: suspicious way since twenty fifteen, A hundred of them.
• 43:06
  Speaker 5: Yeah, very sad, and it's because what we do works.
• 43:11
  Speaker 5: I told you here in Texas this is the silliest
• 43:15
  Speaker 5: thing I've ever heard. They are constantly battling with the AMA.
• 43:22
  Speaker 5: They tried to take away diagnosing from natural doctors. They succeeded.
• 43:30
  Speaker 5: A natural doctor cannot call themselves a physician in Texas anymore,
• 43:36
  Speaker 5: but they can in all the other states. But the
• 43:38
  Speaker 5: AMA is still working on that. They're all in bed together,
• 43:43
  Speaker 5: and you can't patent what I do and it works,
• 43:49
  Speaker 5: and you're not going to make the kind of money
• 43:51
  Speaker 5: they make, so they don't want us doing that stuff.
• 43:56
  Speaker 5: There's two very good books if people would like to
• 44:00
  Speaker 5: understand why crazy guys like me do what we do.
• 44:04
  Speaker 5: One of them is called Going Back to the Basics
• 44:08
  Speaker 5: of Human Health, and it's by Mary Frost and they're
• 44:15
  Speaker 5: all on Amazon, I think. And the other one is
• 44:18
  Speaker 5: Why Your Doctor Offers Nutritional Supplements by Steven Stephanie, Selene
• 44:27
  Speaker 5: Anderson and Mark Anderson. So you can check them out,
• 44:31
  Speaker 5: all right, Steve anything?
• 44:37
  Speaker 3: No? All right? All right?
• 44:40
  Speaker 7: Bill? In true Bill fashion, Yeah, yeah, I've been listening
• 44:44
  Speaker 7: too long.
• 44:48
  Speaker 5: He'll be so proud right after I send him a
• 44:52
  Speaker 5: missile too.
• 44:54
  Speaker 7: You would you would think that these things that you
• 44:59
  Speaker 7: have mentioned, and about the FDA, about not being able
• 45:03
  Speaker 7: to be called a physician when you've had more you know,
• 45:08
  Speaker 7: training and classroom than your typical family doctor, and you
• 45:16
  Speaker 7: can't say that you cure something, and you know, on
• 45:20
  Speaker 7: and own, you would think that each one of those
• 45:23
  Speaker 7: would be a red flag for someone, you know, to say, hmm,
• 45:30
  Speaker 7: maybe maybe that's the right way to go, and going
• 45:35
  Speaker 7: to the establishment doctor is the wrong way to go.
• 45:38
  Speaker 7: Long before I knew you, I remember going to one
• 45:42
  Speaker 7: of the clinics here Steve probably will know it, Fredericksburg Clinic.
• 45:48
  Speaker 7: And so I go in there and I'm seeing the
• 45:54
  Speaker 7: PA and you know, tell giving her, you know, my complaint,
• 46:01
  Speaker 7: what's going on this and that, and she just kind
• 46:04
  Speaker 7: of sits there like, you know, rubbing her chin, kind
• 46:08
  Speaker 7: of looking at.
• 46:09
  Speaker 8: Me, and I kid you not.
• 46:10
  Speaker 7: She reached in her white lab coat, it was impressive
• 46:15
  Speaker 7: and pulled out a little black book to look up
• 46:18
  Speaker 7: FDA approved medicines.
• 46:20
  Speaker 8: She had to look in a book. And I'm paying
• 46:26
  Speaker 8: dearly for an office visit.
• 46:29
  Speaker 5: Yeah, that should scare a lot of people. That's why
• 46:33
  Speaker 5: I chose it would have been easier to be an
• 46:36
  Speaker 5: MD because you had less school. And I just think
• 46:44
  Speaker 5: it's so sad. I don't worry about what they're doing
• 46:51
  Speaker 5: because they're not in my everyday patient life. But they
• 46:57
  Speaker 5: seem to spend an awful time worrying about.
• 46:59
  Speaker 3: What we do.
• 47:01
  Speaker 7: Right.
• 47:02
  Speaker 5: And like I said, if all you got to do
• 47:05
  Speaker 5: is tell people, the FDA doesn't do nutritional stuff. They
• 47:10
  Speaker 5: have not approved or even looked at these products. But
• 47:15
  Speaker 5: this is what I do for a living. This is
• 47:17
  Speaker 5: where I've studied for a long long time. This is
• 47:22
  Speaker 5: where my postgraduate work wasn't applied clinical nutrition. So what
• 47:28
  Speaker 5: would you rather have? Somebody that cares and wants to
• 47:32
  Speaker 5: try good products and see what happens in troubleshoot with
• 47:36
  Speaker 5: you are somebody that sells pharmaceutical stuff and puts bad
• 47:42
  Speaker 5: stuff in food and approves all that kind of stuff.
• 47:45
  Speaker 8: We'll think about We'll think about this.
• 47:48
  Speaker 7: I mean you probably already have talking to the average
• 47:55
  Speaker 7: American who loves doctors air quotes and telling them that
• 48:05
  Speaker 7: a Digiorno pizza and hot pockets and pop tarts and
• 48:09
  Speaker 7: Cheetos and Diet Coke about nutrition.
• 48:15
  Speaker 8: Uh.
• 48:18
  Speaker 5: And the sad thing is the FDA has approved everything
• 48:21
  Speaker 5: in those things that should scare people. All right, Steve, anything,
• 48:26
  Speaker 5: before we go to the jokes that I know you're dying.
• 48:29
  Speaker 3: To hear, I am actually dying to hear the jokes.
• 48:32
  Speaker 3: I always love to cringe.
• 48:34
  Speaker 9: But yeah, Actually, when my son was born, we were
• 48:38
  Speaker 9: in the hospital and crazy evening, but right across from
• 48:44
  Speaker 9: my wife's room was the nutrition center. And this is
• 48:50
  Speaker 9: just like burned in my skull because I went, oh, hey,
• 48:54
  Speaker 9: go get something from the nutrition center. And so I
• 48:57
  Speaker 9: walked into the nutrition center and it was filmed. I mean,
• 49:00
  Speaker 9: it's stocked with Pepsi's cokes, diet frugala whatever, you know,
• 49:06
  Speaker 9: all sorts of stuff, candy bars, potato chips, twinkies, donkeys whatever.
• 49:13
  Speaker 3: It's just crazy.
• 49:14
  Speaker 9: And I'm like, there's no nutrition in any of this.
• 49:18
  Speaker 9: And I looked down at it, saw the little placard.
• 49:21
  Speaker 3: It's a nutrition center. Wow, it's crazy.
• 49:24
  Speaker 8: Anyways, you know what's scary.
• 49:28
  Speaker 7: You know when Steven Parks, I'm getting to where I
• 49:30
  Speaker 7: understand his language, and he didn't mean literal donkeys in
• 49:35
  Speaker 7: the nutrition center.
• 49:38
  Speaker 8: He meant ding dongs.
• 49:40
  Speaker 3: Oh that's what I meant. Okay, good, But you.
• 49:44
  Speaker 5: Know what's sad is all the nutritionists and the dietitians
• 49:50
  Speaker 5: are pharmaceutically trained. So if you went to them and
• 49:54
  Speaker 5: you need, say you want a natural vitamin, see, they're
• 49:58
  Speaker 5: trained that that's a score bi acid and in most
• 50:01
  Speaker 5: cases it is made from corn, and they don't know
• 50:05
  Speaker 5: that it's wrong. I've talked to some and they don't
• 50:10
  Speaker 5: understand that, and that's just because that's not the way
• 50:13
  Speaker 5: they would train.
• 50:15
  Speaker 3: I was blessed.
• 50:17
  Speaker 5: This stuff ate me up. I loved it and I
• 50:20
  Speaker 5: couldn't get enough. And I took many more classes and
• 50:25
  Speaker 5: I always wanted family practice and that's what I developed,
• 50:29
  Speaker 5: and it's it's been fun helping people, but all the
• 50:32
  Speaker 5: rules and the crazy stuff in the AMA trying to
• 50:37
  Speaker 5: take can you imagine.
• 50:39
  Speaker 3: We went to.
• 50:39
  Speaker 5: School and studied medical stuff just like them, only a
• 50:43
  Speaker 5: little longer, and a big part of our training was
• 50:47
  Speaker 5: diagnosing things. And they tried to get the State of
• 50:51
  Speaker 5: Texas to take that away because they only wanted it
• 50:54
  Speaker 5: to be a pharmaceutical doctor that could diagnose, because now
• 50:59
  Speaker 5: he's gonna prescribe.
• 51:02
  Speaker 8: You know what Abbott just.
• 51:05
  Speaker 7: Signed into law in regards to medicine. No, Oh my gosh,
• 51:12
  Speaker 7: it's got me seething that insurance companies must pay too.
• 51:22
  Speaker 7: How they how's it the transition? Okay, these godless yea
• 51:28
  Speaker 7: who's decided to cut their wee we off, and we
• 51:32
  Speaker 7: got to pay to have it sewn back on.
• 51:35
  Speaker 5: Oh thanks for putting that picture in my head that
• 51:40
  Speaker 5: I can't get rid of.
• 51:41
  Speaker 7: Now where where where do where did doctors get we weed's?
• 51:46
  Speaker 7: I mean hard transplants? Okay, I get it. You know
• 51:50
  Speaker 7: you signed Okay, y'all got me started. I got me started.
• 51:54
  Speaker 7: So you signed a donor card. Okay, don't do that.
• 51:58
  Speaker 7: They'll take your organs for you when they say that
• 52:01
  Speaker 7: you're dead and you're not.
• 52:03
  Speaker 9: U Oh crap, are you saying they might use spare
• 52:07
  Speaker 9: parts to reinstall them on other people?
• 52:10
  Speaker 8: Okay?
• 52:11
  Speaker 7: So you know for wow, you know, heart transplant, kidney,
• 52:20
  Speaker 7: this transplant, you know whatever transplant and now, uh, if
• 52:27
  Speaker 7: you live in Texas, you got to play the game,
• 52:29
  Speaker 7: and you.
• 52:30
  Speaker 2: Got to play pay for a wee we transplant it.
• 52:35
  Speaker 8: And and and who donates it? Who sits in and go?
• 52:38
  Speaker 7: You know, I think I'm going to donate my heart.
• 52:41
  Speaker 7: I'm going to sign the back of my uh driver's
• 52:45
  Speaker 7: license thing. And you know, while I'm at it, somebody
• 52:49
  Speaker 7: might just might.
• 52:51
  Speaker 9: I do think that you've got to unsign the back
• 52:55
  Speaker 9: of your driver's license.
• 52:57
  Speaker 3: By default, you're enrolled, uh huh.
• 53:00
  Speaker 7: But but see when I was going to get to
• 53:03
  Speaker 7: the punchline. I mean, seriously, who who says, Okay, I'm good,
• 53:12
  Speaker 7: I want to I want I want to donate my kidneys,
• 53:17
  Speaker 7: my heart?
• 53:18
  Speaker 8: Am I we weak?
• 53:20
  Speaker 7: Not me.
• 53:22
  Speaker 5: I was amazed when I was in medical school that
• 53:25
  Speaker 5: those people that we worked on had donated their bodies
• 53:29
  Speaker 5: to science. I would never do that. I'm glad they
• 53:33
  Speaker 5: did because it was an experience, but not a.
• 53:39
  Speaker 7: And and to think I asked my mother to write
• 53:43
  Speaker 7: a note for me to skip biology because we were
• 53:48
  Speaker 7: going to dissect a frog, and she said, suck it up.
• 53:52
  Speaker 5: Good for her, all right, Time for a little humor
• 53:56
  Speaker 5: after next next time you're going to talk about cutting
• 53:59
  Speaker 5: off man hood, please tell me so I can mute that.
• 54:03
  Speaker 3: Out well, installing manhood.
• 54:06
  Speaker 5: Yeah, but first she had cut it off. I can't
• 54:11
  Speaker 5: get that picture out of my head. And it hurts,
• 54:14
  Speaker 5: all right. So a woman just mopped the kitchen floor
• 54:22
  Speaker 5: and it was wet, and her husband came walking through
• 54:26
  Speaker 5: her wet floor and she shot him. Dang, it sounds
• 54:31
  Speaker 5: like Susie, but I would never say that. And anyway,
• 54:36
  Speaker 5: the police show up, but they're all standing outside and
• 54:42
  Speaker 5: the news reporters show up and they run over to
• 54:45
  Speaker 5: the guy in charge, the cop in charge, and say
• 54:48
  Speaker 5: what happened? And he said, well, the lady shot her
• 54:51
  Speaker 5: husband because he walked on the wet kitchen floor. And
• 54:55
  Speaker 5: she said, well, why aren't you guys in there? He said, ma'am,
• 55:00
  Speaker 5: we were waiting for the floor to dry.
• 55:04
  Speaker 7: It's uh, that's hilarious. This morning early I swept the
• 55:11
  Speaker 7: floor and I mopped it, and Tolmie was still here.
• 55:15
  Speaker 7: And next thing you know, I hear the vacuum cleaning,
• 55:17
  Speaker 7: and I'm like, man, he's trained.
• 55:19
  Speaker 5: Well I hate that. See, don't say stuff like that.
• 55:24
  Speaker 7: He still has his manhood and he can vacuum all right.
• 55:29
  Speaker 5: And another one here was a husband stayed out running
• 55:34
  Speaker 5: the streets too late. His wife had dinner on the
• 55:38
  Speaker 5: table and he did not come home in time. And
• 55:42
  Speaker 5: when he finally came home, he was beyond hope and
• 55:46
  Speaker 5: passed out, and she had to get up and go
• 55:49
  Speaker 5: to work the next day. So he comes out and
• 55:54
  Speaker 5: there is a note that says, you stayed out all night,
• 56:00
  Speaker 5: foods on the stove, already turned on the gas. All
• 56:05
  Speaker 5: you have to do is light it. They did not
• 56:11
  Speaker 5: have the old pilot light system blow him up and
• 56:18
  Speaker 5: then our last one. And you know, ladies and gentlemen,
• 56:21
  Speaker 5: we have the finest music and jokes. Just don't ask Susie,
• 56:25
  Speaker 5: Bill or Steve or me.
• 56:28
  Speaker 3: Yeah.
• 56:30
  Speaker 5: But anyway, this guy had just got hired as a
• 56:34
  Speaker 5: new boss of this company and he came in and
• 56:37
  Speaker 5: he's going to make changes of productivities down he catches
• 56:42
  Speaker 5: people not working hard enough, and he comes in and
• 56:45
  Speaker 5: there's a guy just over there standing leaning against the
• 56:49
  Speaker 5: break room counter. And he goes over that guy and
• 56:55
  Speaker 5: he says, how much do you make a week? And
• 56:59
  Speaker 5: the guy said, I don't know. Sometimes four hundred dollars,
• 57:03
  Speaker 5: he said. And now you're just over here standing around
• 57:08
  Speaker 5: doing nothing. He said, yep. And finally he said, you
• 57:14
  Speaker 5: know what, You're fired. Get out of here. This is
• 57:18
  Speaker 5: where I start changing things today. We're going to make
• 57:21
  Speaker 5: a better company and I'm going to be setting an example.
• 57:26
  Speaker 5: And a little while later, some of the other employees
• 57:28
  Speaker 5: came into the breakroom and he told him he just
• 57:31
  Speaker 5: fired that guy. And the guy tells him, sir, that
• 57:36
  Speaker 5: was the pizza delivery guy. He was waiting to get paid.
• 57:44
  Speaker 5: You know that was great, Steve, Yeah, it was great.
• 57:48
  Speaker 3: Doc.
• 57:50
  Speaker 5: My favorite, my favorite was the wet floor. That was
• 57:55
  Speaker 5: that was just good.
• 57:57
  Speaker 3: All right? Have you ever duplicated any of your jokes?
• 58:00
  Speaker 3: Are they all the same? Are they all fresh?
• 58:06
  Speaker 5: They're pretty fresh. Every once in a while there'll be
• 58:09
  Speaker 5: one so great that it has to come back, but
• 58:12
  Speaker 5: not very often. Okay, all right, well you've got I
• 58:18
  Speaker 5: take it the weekly topic up your sleeve when we
• 58:21
  Speaker 5: come back from break, So that'll be great. We'll go
• 58:24
  Speaker 5: straight to you, and ladies and gentlemen, you are in
• 58:27
  Speaker 5: for a treat because he's good at this stuff. And
• 58:31
  Speaker 5: God only knows what he's going to come up with,
• 58:34
  Speaker 5: but he already learned from Bill how to say no.
• 58:37
  Speaker 5: So help us, God help us. Anyway, we're just about it. Break.
• 58:44
  Speaker 5: Either one of you guys have something before we go
• 58:46
  Speaker 5: to the break?
• 58:47
  Speaker 3: Nope, Oh, that was my line, terrible.
• 58:54
  Speaker 5: I guess I could get some more jokes. I know
• 58:58
  Speaker 5: you want to know.
• 59:00
  Speaker 3: Yeah, actually, you know it's not too bad. You know,
• 59:03
  Speaker 3: we can always use an extra joke if you've got
• 59:06
  Speaker 3: one up your sleeve.
• 59:10
  Speaker 5: All right, Well, it is break time, guys, so I
• 59:12
  Speaker 5: guess we'll go to break. When we come back, we'll
• 59:14
  Speaker 5: let producer Steve take the weekly topic for Bill. Maybe
• 59:19
  Speaker 5: they gave Bill a picture of a birthday cake and
• 59:23
  Speaker 5: he's trying to blow out the candles. You never know,
• 59:27
  Speaker 5: You just never know. Anyway, this is doctor Krupa's Natural
• 59:30
  Speaker 5: Health Hours. We've got Susie, Producer, Steve, and myself. We
• 59:36
  Speaker 5: are all here. Please listen to our sponsors and we
• 59:40
  Speaker 5: will be right back.
• 59:47
  Speaker 1: Worry about where your next meal will come from if
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• 1:00:33
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• 1:00:43
  Speaker 5: You've heard me t suzy about not knowing the company's
• 1:00:47
  Speaker 5: name and putting tequila enter t. Well, the company name
• 1:00:53
  Speaker 5: really isn't ranchers and dancers. It is Renovation and Design.
• 1:00:59
  Speaker 5: Eight threes there old three seven seven two one three one,
• 1:01:03
  Speaker 5: and she likes her tea plane. By the way, what
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• 1:01:15
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• 1:01:33
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  Speaker 7: Cool a three a three.
• 1:01:50
  Speaker 11: You gotta hear full of doors, bottle hundred different things
• 1:01:55
  Speaker 11: out in China, vod I gottam mine in the Gutta,
• 1:02:00
  Speaker 11: the trailer on the one handle.
• 1:02:02
  Speaker 12: Beer and they have it, got the windows down, and
• 1:02:05
  Speaker 12: the finger girls cars just looking for brown new again long.
• 1:02:16
  Speaker 3: So long, fool.
• 1:02:17
  Speaker 5: Wheels turning, gotta.
• 1:02:19
  Speaker 7: Tang all the gas down, a little house party.
• 1:02:22
  Speaker 11: Can't sell hood, and I can't say wood.
• 1:02:24
  Speaker 12: And if I don't come back, don't come and looking
• 1:02:40
  Speaker 12: feels good about time, Blue skies ahead and beats.
• 1:02:45
  Speaker 13: Behind, got the wind in my head, got now where
• 1:02:50
  Speaker 13: to go?
• 1:02:51
  Speaker 3: Someing hardy every baby bowl.
• 1:02:53
  Speaker 12: As they beat the Rockies, they beat the grassft planes
• 1:02:57
  Speaker 12: of the hills up Kentucky, Baby Norm LaVey South.
• 1:03:01
  Speaker 3: Don't care as long as this.
• 1:03:03
  Speaker 7: Now so.
• 1:03:06
  Speaker 3: Fool little song.
• 1:03:07
  Speaker 5: You got a time full of cast down the road.
• 1:03:10
  Speaker 3: I'm bun him.
• 1:03:11
  Speaker 13: Can't say who I can't say?
• 1:03:14
  Speaker 11: And if I don't come back, don't come and look in.
• 1:03:19
  Speaker 5: All right, we are back. Welcome back to Doctor Groupa's
• 1:03:22
  Speaker 5: Natural Health Hours. It is June twenty fifth, and we've
• 1:03:27
  Speaker 5: got Susie Bill is not with us. We've got producer
• 1:03:32
  Speaker 5: Steve and he is gonna do the weekly topic. So
• 1:03:37
  Speaker 5: Steve take it.
• 1:03:39
  Speaker 3: Away, all right.
• 1:03:42
  Speaker 9: Well, you know, I really hadn't had a lot of
• 1:03:45
  Speaker 9: time to like go over what I was going to
• 1:03:48
  Speaker 9: think about or what I was going.
• 1:03:49
  Speaker 3: To talk about.
• 1:03:50
  Speaker 9: So we're just going to play it a bite year
• 1:03:53
  Speaker 9: and let's see. I kind of thought that a good
• 1:04:00
  Speaker 9: thing to talk about is kind of the show Doctor
• 1:04:05
  Speaker 9: Krupa's Natural Health Hours. Now, I've been familiar with doc show,
• 1:04:10
  Speaker 9: and well, one way or the other, a part of it,
• 1:04:13
  Speaker 9: I don't know if that's say since for about ten years.
• 1:04:17
  Speaker 9: I do believe it's about ten years right now. Doc
• 1:04:21
  Speaker 9: Croupa first started broadcasting on another friend of mine's radio network.
• 1:04:27
  Speaker 9: It was called Red State Radio if I remember right,
• 1:04:32
  Speaker 9: and it was a it was a website, right, And
• 1:04:36
  Speaker 9: you know, there was a whole bunch of other broadcaster
• 1:04:39
  Speaker 9: casters there. And Doc went out and he bought his
• 1:04:42
  Speaker 9: own mixer and he bought a microphone, and you know,
• 1:04:45
  Speaker 9: he jumped into the game. That's kind of how we
• 1:04:48
  Speaker 9: all start together. Well, I had known Jock. I think
• 1:04:52
  Speaker 9: we met just about that same time that he started broadcasting. Now,
• 1:04:57
  Speaker 9: me myself, I started broadcasting well, fell in love with
• 1:05:01
  Speaker 9: the idea of real broadcasting somewhere back in maybe two
• 1:05:08
  Speaker 9: thousand and six, two thousand and five when I heard
• 1:05:12
  Speaker 9: a radio network on the internet and that called itself
• 1:05:17
  Speaker 9: Ron Paul Radio, And I said, wait, what, there's a
• 1:05:21
  Speaker 9: radio station that just talks about Ron Paul. And so
• 1:05:27
  Speaker 9: I'd tune into that and it was a stream and
• 1:05:29
  Speaker 9: it was going twenty four hours. I mean, how can
• 1:05:32
  Speaker 9: you talk twenty four hours a day about Ron Paul. Well,
• 1:05:36
  Speaker 9: anybody that was around.
• 1:05:38
  Speaker 3: That subject during that time can understand.
• 1:05:41
  Speaker 9: And I remember thinking how they do this, and as
• 1:05:46
  Speaker 9: a lifelong techno, technog resists that's not true at all. Technologists, right,
• 1:05:53
  Speaker 9: I like technology. You know, I've been working on computers
• 1:05:57
  Speaker 9: since I was a wee, lad little guy. Now I'm bigger,
• 1:06:01
  Speaker 9: and so I've been following this for a long time.
• 1:06:07
  Speaker 3: You know.
• 1:06:07
  Speaker 9: Streaming radio came out, at least to me somewhere around
• 1:06:11
  Speaker 9: ninety four ninety five ninety six, when I used to
• 1:06:14
  Speaker 9: listen to Art Bell out on the radio and you'd
• 1:06:18
  Speaker 9: tune in and you'd hear his real audio stream and
• 1:06:22
  Speaker 9: you'd hear about aliens and this and whatnot and so forth,
• 1:06:25
  Speaker 9: and why is this even matter?
• 1:06:27
  Speaker 3: Some people would ask and say.
• 1:06:30
  Speaker 9: But you know, I never really well, I never really
• 1:06:33
  Speaker 9: gave it too much thought. At that time, the real
• 1:06:37
  Speaker 9: audio streams were. It was a lot of bandwidth to
• 1:06:41
  Speaker 9: get through your little modem thingy, and you'd have to
• 1:06:44
  Speaker 9: really dedicate a lot of your time and your phone
• 1:06:47
  Speaker 9: line because of course there was no cell phones, and
• 1:06:49
  Speaker 9: you'd have to you know, you'd have your dial up
• 1:06:52
  Speaker 9: modem and all your neighbors, your mom, your dad, and
• 1:06:56
  Speaker 9: I don't think I had a mom at that time,
• 1:06:59
  Speaker 9: but I'd busy up my phone line you know, just
• 1:07:02
  Speaker 9: to call in and listen to the Art Bell show.
• 1:07:05
  Speaker 3: Kind of crazy, but.
• 1:07:07
  Speaker 9: Fast forward today where we're at right now, as you
• 1:07:11
  Speaker 9: see the the Internet reaching out and besides things like
• 1:07:18
  Speaker 9: this show, the Natural Health Hours DOCS show right ten
• 1:07:22
  Speaker 9: years old. I'd say it's about ten years old. You know,
• 1:07:26
  Speaker 9: it reaches lots of people. It's really almost unimaginable to
• 1:07:32
  Speaker 9: understand exactly where you reach and you could see it,
• 1:07:36
  Speaker 9: you know, this latest wave of wars and doom and
• 1:07:41
  Speaker 9: all the other crap that's been going on in the
• 1:07:44
  Speaker 9: political sphere.
• 1:07:45
  Speaker 3: I won't go into it. I do a radio show
• 1:07:48
  Speaker 3: that I talk about that nonsense or maybe it's sense
• 1:07:51
  Speaker 3: to you. I don't know.
• 1:07:52
  Speaker 14: I don't know, but there are so many voices out
• 1:07:55
  Speaker 14: there that are talking about it, and they talk about
• 1:07:58
  Speaker 14: some of the things that well us, real people want
• 1:08:02
  Speaker 14: to hear, like Doc's radio show.
• 1:08:05
  Speaker 9: Right, there's a lot of people that are interested in
• 1:08:08
  Speaker 9: getting healthy and don't trust the medical establishment. I'm included, right,
• 1:08:15
  Speaker 9: That's probably why we why we work together so well,
• 1:08:19
  Speaker 9: you know, we believe in health and nutrition, you know,
• 1:08:23
  Speaker 9: and making the body healthy so it can.
• 1:08:27
  Speaker 3: Do its job. Right.
• 1:08:29
  Speaker 9: You know, we don't We're not looking for a chemical
• 1:08:32
  Speaker 9: that's going to go in there and change everything, the
• 1:08:36
  Speaker 9: pill of destiny or anything like that.
• 1:08:39
  Speaker 3: You know, maybe there is one that's naturally created. I
• 1:08:42
  Speaker 3: don't know.
• 1:08:43
  Speaker 9: I don't know, but that's not what I'm talking about
• 1:08:46
  Speaker 9: right now. You see, Doc Krupa's Natural Health Hours started
• 1:08:51
  Speaker 9: on the Red State Radio. If I remember Red Nation Radio,
• 1:08:57
  Speaker 9: doc o correct me or not when you go in
• 1:09:01
  Speaker 9: a few seconds or a few minutes. But at that time,
• 1:09:05
  Speaker 9: that was really good. He did a really good job.
• 1:09:08
  Speaker 9: And I forget how that went down. It turned out, Yeah,
• 1:09:16
  Speaker 9: I forget how that goes down. Maybe I'll get Doc
• 1:09:19
  Speaker 9: to build on that. Next he came over and he
• 1:09:21
  Speaker 9: was doing a show with me. You know, we broadcast
• 1:09:24
  Speaker 9: over at Republic Broadcasting republic Broadcasting dot org. He was
• 1:09:29
  Speaker 9: my co host for many years, or at least the
• 1:09:33
  Speaker 9: year or two, and then we got canned.
• 1:09:37
  Speaker 3: Oh that was great, right we got canned.
• 1:09:41
  Speaker 9: I was like, oh darn, you know, and of course
• 1:09:45
  Speaker 9: the person they replaced us, well, he got canned, and
• 1:09:47
  Speaker 9: they came back and said, hey, come on back, and
• 1:09:51
  Speaker 9: you know it was a very dramatic, you know, but
• 1:09:55
  Speaker 9: you know, broadcasting is is fun and I'm a more
• 1:09:59
  Speaker 9: of a political person, and you know.
• 1:10:02
  Speaker 3: I don't want to get involved with the health and nutrition.
• 1:10:06
  Speaker 9: Doc does a lot better with his nutrition show, and
• 1:10:11
  Speaker 9: he's been doing it consistently for i'd probably say ten
• 1:10:15
  Speaker 9: years right now, whether it's being on Republic Broadcasting, Red
• 1:10:20
  Speaker 9: Nation Radio, American Voice Radio Network.
• 1:10:25
  Speaker 3: Right, how are you listening to him? Now? He was
• 1:10:27
  Speaker 3: on several things a while back.
• 1:10:30
  Speaker 9: He got onto a content aggregator, his content aggregator, and
• 1:10:35
  Speaker 9: I'm not going to give it any kind of name
• 1:10:37
  Speaker 9: power because I think there are a bunch of tools,
• 1:10:40
  Speaker 9: so you know, I'm just kind of like that, so sorry,
• 1:10:46
  Speaker 9: But the content aggregator takes your stream and you know,
• 1:10:51
  Speaker 9: Doc has assemble assembled his cast of characters, you know,
• 1:10:55
  Speaker 9: Susie and Bill and himself, and he has this whole thing,
• 1:10:59
  Speaker 9: and man, this is this one format has probably been
• 1:11:02
  Speaker 9: going on pretty dank.
• 1:11:04
  Speaker 3: Strong for four to six years now.
• 1:11:07
  Speaker 9: You may just be starting to get familiar with it
• 1:11:10
  Speaker 9: if you're one of our more recent Rumble followers, you know,
• 1:11:15
  Speaker 9: somebody out on the interweb.
• 1:11:18
  Speaker 3: This year was quite a change for Doc.
• 1:11:23
  Speaker 9: As you know, some things started happening with the content creators,
• 1:11:28
  Speaker 9: you know, back in the early nineties, maybe even in
• 1:11:33
  Speaker 9: the two thousands when I was talking to you about
• 1:11:35
  Speaker 9: two thousand and six, when they had this thing called,
• 1:11:39
  Speaker 9: you know, Ron Paul Radio that took an awful lot
• 1:11:42
  Speaker 9: to put together because you needed to have a phone
• 1:11:46
  Speaker 9: server and a piece of hardware to take all these
• 1:11:50
  Speaker 9: telephone calls, and then you turned it into a stream.
• 1:11:54
  Speaker 9: Now everything is kind of, you know, come of age,
• 1:11:58
  Speaker 9: and we can we can hire these people like content aggregators,
• 1:12:03
  Speaker 9: and their job is to take our audio stream and
• 1:12:07
  Speaker 9: go out to them as a source, as well as
• 1:12:13
  Speaker 9: a whole bunch of other avenues, the major players being
• 1:12:19
  Speaker 9: Google podcasts, I guess Apple podcasts. Excuse me getting a
• 1:12:27
  Speaker 9: little horse right now. And you know, the podcasts go
• 1:12:31
  Speaker 9: out quite far. And why Doc will come on most
• 1:12:35
  Speaker 9: of the weeks and he'll tell you that some of
• 1:12:38
  Speaker 9: the statistics that he knows about, there's many other statistics
• 1:12:43
  Speaker 9: that he does not know about. And it's a crazy
• 1:12:46
  Speaker 9: little world where you say something and you don't know
• 1:12:49
  Speaker 9: how far you're reaching, and you don't know who you're reaching.
• 1:12:55
  Speaker 9: And I just would probably recommend no, I don't recommend anything,
• 1:13:01
  Speaker 9: dang it. I'm not here for recommendations.
• 1:13:05
  Speaker 3: It would be nice to hear from you.
• 1:13:06
  Speaker 9: You know, if you want to come by, you know,
• 1:13:08
  Speaker 9: you can go over to uh doc krupa dot com.
• 1:13:12
  Speaker 9: If you visit us over at the Rumble channel, you'll
• 1:13:16
  Speaker 9: be able to find some information like how to follow
• 1:13:19
  Speaker 9: us on social media sites.
• 1:13:20
  Speaker 3: It's all the usual. You don't have to like us,
• 1:13:23
  Speaker 3: you don't have to follow us, you don't have to
• 1:13:26
  Speaker 3: you don't have to write. I get tired of people
• 1:13:28
  Speaker 3: saying that they have to, but you would help.
• 1:13:31
  Speaker 9: You know, obviously, in the future we're going to be
• 1:13:34
  Speaker 9: reaching out even more because you know, there's one thing
• 1:13:40
  Speaker 9: when when the world starts getting taken over, you know,
• 1:13:46
  Speaker 9: this whole alternate media thing, it's it's kind of out there,
• 1:13:51
  Speaker 9: and YouTube is like the King Gorilla at this time.
• 1:13:56
  Speaker 9: And the people out there on YouTube are heavily censored.
• 1:14:03
  Speaker 9: And I'm not saying that they are told what they
• 1:14:09
  Speaker 9: can say and what they can't say, but there's a
• 1:14:13
  Speaker 9: more subtle censorship, censorship going on, and.
• 1:14:18
  Speaker 3: It's they've got a.
• 1:14:22
  Speaker 9: They've got to carrot that dangles in front of them,
• 1:14:24
  Speaker 9: and it's the dollar sign, right, the US currency, and
• 1:14:28
  Speaker 9: they're saying, well, if you say the right things, then
• 1:14:32
  Speaker 9: you'll get money. So that's the rub, right, and what's
• 1:14:37
  Speaker 9: the right thing. It's probably not talking about the fact that.
• 1:14:42
  Speaker 3: Your food is Can I say I think I can? Oh,
• 1:14:50
  Speaker 3: Here's here's how I'd say it.
• 1:14:52
  Speaker 9: I think most of the food produced today is poisonous.
• 1:14:58
  Speaker 3: And then we have to define the.
• 1:14:59
  Speaker 9: Word, right, Okay, Steve, how let's just go with harmful. Okay,
• 1:15:06
  Speaker 9: most of the food today that you buy in a
• 1:15:08
  Speaker 9: store is harmful. And a lot of the stuff that's
• 1:15:13
  Speaker 9: in the aisles that there was this saying there still
• 1:15:16
  Speaker 9: is a saying out there that says eat the edges
• 1:15:20
  Speaker 9: of your supermarket. Because the edges of the supermarket is
• 1:15:25
  Speaker 9: the produce, the meat section. Then there's the dairy and eggs,
• 1:15:32
  Speaker 9: and well, I guess in my store there's the toilet paper.
• 1:15:37
  Speaker 3: Don't eat the toilet paper. That's not cool. You know.
• 1:15:40
  Speaker 3: You save that for an.
• 1:15:41
  Speaker 9: Emergency so you can stock pilot, throw it at no,
• 1:15:46
  Speaker 9: never mind, But you eat the stuff that's in the center,
• 1:15:50
  Speaker 9: and it's got lots of stuff in it, and it's
• 1:15:55
  Speaker 9: of course government approved stuff. And you go over there
• 1:16:00
  Speaker 9: and you always see somebody that's sitting there looking at
• 1:16:03
  Speaker 9: a can or a box, and they're looking at the box,
• 1:16:08
  Speaker 9: and they pick up the other box and they look
• 1:16:10
  Speaker 9: at the two and I'm like, are you judging artwork right?
• 1:16:14
  Speaker 9: And then maybe they flip it around and they're looking
• 1:16:17
  Speaker 9: at whatever, right, Okay.
• 1:16:21
  Speaker 3: Ingredients are we gonna look at the ingredients? Oh that's fun.
• 1:16:24
  Speaker 9: Okay, here we go and oh crap, I can't say
• 1:16:28
  Speaker 9: half these things and the ingredients and you go, oh, well,
• 1:16:32
  Speaker 9: I get this one sugar that's no bueno, and corn
• 1:16:39
  Speaker 9: you know, no bueno. There's just all sorts of stuff.
• 1:16:43
  Speaker 9: And then you know the nutrition label that's inaccurate?
• 1:16:47
  Speaker 3: Right?
• 1:16:47
  Speaker 9: How many calories? What is a calorie? What the hell calorie?
• 1:16:51
  Speaker 9: Are you kidding me?
• 1:16:52
  Speaker 8: Right?
• 1:16:52
  Speaker 3: What are we Anyways? I don't want to get started.
• 1:16:56
  Speaker 3: That's not my lane.
• 1:16:59
  Speaker 9: But told all sorts of different things, and that works
• 1:17:03
  Speaker 9: really good in the alternate media. When you're free and
• 1:17:09
  Speaker 9: Doc Crooper's Natural Health Hours, the show that you're listening
• 1:17:12
  Speaker 9: to right now is free right, it goes out to
• 1:17:16
  Speaker 9: distribution platforms. I do the job currently as the producer.
• 1:17:23
  Speaker 9: It's my job to put to the rubber to the road,
• 1:17:26
  Speaker 9: not talk. So Doc's job is to talk. Susie's job
• 1:17:31
  Speaker 9: is to talk. Bill Well, he gets to say no
• 1:17:36
  Speaker 9: or nope is probably more in line with Bill.
• 1:17:40
  Speaker 3: And you know, for me, you need to support him
• 1:17:47
  Speaker 3: or don't.
• 1:17:48
  Speaker 9: You know, I'm kind of a libertarian, so I want
• 1:17:52
  Speaker 9: to give you choices and not tell you what to do.
• 1:17:57
  Speaker 9: But I do and I think that what he does.
• 1:18:00
  Speaker 9: And I don't want to make this a long sermon
• 1:18:03
  Speaker 9: on supporting DOT. I just want to celebrate. Really, this
• 1:18:07
  Speaker 9: whole thing is really a celebration of independent broadcasters and.
• 1:18:12
  Speaker 3: Where we are going and the path going forward.
• 1:18:17
  Speaker 9: Decisions have to be made every year, and I, as
• 1:18:21
  Speaker 9: stocks aggregator, started giving up the ghost earlier on you know,
• 1:18:27
  Speaker 9: in December, I think January. You know, he called me
• 1:18:32
  Speaker 9: up and said, hey, you know, homeboys, you know, they're
• 1:18:36
  Speaker 9: kind of getting all squarely on me and I need
• 1:18:39
  Speaker 9: to have a new live host for distribution. And you know,
• 1:18:45
  Speaker 9: we talked about it a little bit and said, okay,
• 1:18:49
  Speaker 9: well I can build you a box and we can
• 1:18:51
  Speaker 9: we can see what we can do, and we'll transition
• 1:18:55
  Speaker 9: to it. And this transition isn't just for audio, it's
• 1:19:01
  Speaker 9: also for video because a lot of this stuff.
• 1:19:07
  Speaker 3: Has kind of shifted that direction. I guess that has
• 1:19:12
  Speaker 3: to do with.
• 1:19:13
  Speaker 9: The bandwidth, but you can see a lot of name
• 1:19:19
  Speaker 9: brand personalities that have left the what are three letter agencies?
• 1:19:24
  Speaker 3: The CNNs, the Fox, is this, the that? Right? And
• 1:19:30
  Speaker 3: what do they get?
• 1:19:31
  Speaker 9: They get a producer and they buy a bunch of
• 1:19:35
  Speaker 9: hardware and buy some microphone and some cameras, get some makeup.
• 1:19:40
  Speaker 3: Where's your lights? And that's kind of the way it's going.
• 1:19:45
  Speaker 9: But you don't need all that, and it's kind of
• 1:19:47
  Speaker 9: like you just need to do wide distribution. Most of
• 1:19:51
  Speaker 9: the time, I've spent my time behind the mic talking
• 1:19:54
  Speaker 9: about stuff not like what I'm talking about right now,
• 1:19:59
  Speaker 9: talking about Well that's for you to find out if
• 1:20:04
  Speaker 9: you really care, But it don't matter. I'm over at
• 1:20:08
  Speaker 9: republic Broadcasting dot Org. I do a Sunday morning show
• 1:20:13
  Speaker 9: two hours and I talk about, well, whatever the hell
• 1:20:16
  Speaker 9: I want to talk about, and.
• 1:20:19
  Speaker 3: It's pretty good. They're good to me. They are my producer.
• 1:20:23
  Speaker 9: They sit there and run a stream twenty four hours
• 1:20:25
  Speaker 9: a day, and I call in and they put me
• 1:20:29
  Speaker 9: on the air and they do all the stuff. And
• 1:20:32
  Speaker 9: so starting in twenty twenty five, that's what I do
• 1:20:37
  Speaker 9: for DOC and we're just going to see where it goes.
• 1:20:41
  Speaker 9: And at the moment we're over on Rumble because the
• 1:20:47
  Speaker 9: initial queries questions that I put to my fellow broadcasters,
• 1:20:53
  Speaker 9: where would you go? Came back with Rumble. But we
• 1:20:58
  Speaker 9: have our sights set on numerous other avenues as well
• 1:21:03
  Speaker 9: as taking over our RSS streams and our content distribution
• 1:21:08
  Speaker 9: for podcasts to actually raise the rankings on the you know,
• 1:21:14
  Speaker 9: blah blah blah and increasing the product. Right, So, not
• 1:21:18
  Speaker 9: saying that Doc doesn't have a good product. I probably
• 1:21:21
  Speaker 9: wouldn't have well gotten involved if the product wasn't already
• 1:21:27
  Speaker 9: really good. But at this point, it takes a lot
• 1:21:31
  Speaker 9: of hours to produce a show like this. You know,
• 1:21:34
  Speaker 9: Susie and I do a lot of homework type stuff
• 1:21:37
  Speaker 9: during the week. Doc is doing his doc work type
• 1:21:41
  Speaker 9: stuff during the week, and then there's the two hours
• 1:21:44
  Speaker 9: of the show. I don't know what was the name
• 1:21:48
  Speaker 9: of that first network, it's killing me, Doc. Was it
• 1:21:51
  Speaker 9: Red Nation Radio? Red Rooster Radio.
• 1:21:58
  Speaker 5: I'm trying to remember now that was Tom or good
• 1:22:01
  Speaker 5: body no longer on this earth. Unfortunately, I'm trying to remember.
• 1:22:10
  Speaker 5: We'll think of it before the show's over.
• 1:22:12
  Speaker 3: Yeah, that's okay. So how did you end up going
• 1:22:16
  Speaker 3: to broadcast? With him? Were we did? Did I? Know
• 1:22:20
  Speaker 3: you back then that was.
• 1:22:23
  Speaker 5: Yeah, this goes back even further back than the ten years.
• 1:22:28
  Speaker 5: But you introduced me to broadcasting and that's where I
• 1:22:35
  Speaker 5: got the desire and realized we could do some good.
• 1:22:40
  Speaker 5: And then Tom had the format and his was wild.
• 1:22:45
  Speaker 5: Tom was if you listened to him on the radio, boy,
• 1:22:48
  Speaker 5: he took off and there was nothing he wouldn't say
• 1:22:54
  Speaker 5: or do, and he had a lot of people following him,
• 1:22:57
  Speaker 5: and he had people on his network. And then that
• 1:23:00
  Speaker 5: all ended at one time, and you guided me to.
• 1:23:06
  Speaker 3: I think at that time American Voice Radio.
• 1:23:10
  Speaker 5: Yeah, and that was way back and then I and
• 1:23:14
  Speaker 5: then I had the pleasure of working with you on
• 1:23:16
  Speaker 5: your network and even had me fill in a couple
• 1:23:20
  Speaker 5: of times when you couldn't make it, and uh, you
• 1:23:23
  Speaker 5: you guided me. One of the things he didn't tell you,
• 1:23:26
  Speaker 5: ladies and gentlemen, was that I knew nothing, and he
• 1:23:31
  Speaker 5: helped me with networks and helped me with format and
• 1:23:36
  Speaker 5: what people want to hear.
• 1:23:38
  Speaker 3: And I learned a lot and don't blame me for
• 1:23:41
  Speaker 3: all that.
• 1:23:44
  Speaker 5: And I had a lot of fun doing his network
• 1:23:47
  Speaker 5: with them. You guys need to tune in over there.
• 1:23:50
  Speaker 5: It's really good. Susie has snuck over there a few times,
• 1:23:55
  Speaker 5: and you can hear her on some of them archive shows,
• 1:24:00
  Speaker 5: and so we've all been intermingled. And then now I
• 1:24:05
  Speaker 5: never would have dreamed all the things that happened in
• 1:24:08
  Speaker 5: the last year, but we thanks to Steve and Susie
• 1:24:13
  Speaker 5: and Bill who's home Meat and Cake, we have developed
• 1:24:18
  Speaker 5: a great team and it works well and God only
• 1:24:23
  Speaker 5: knows where this takes us, but right now it's fabulous.
• 1:24:27
  Speaker 5: I checked before we got on air tonight and we
• 1:24:31
  Speaker 5: were I think it was eight or nine different nations
• 1:24:36
  Speaker 5: listening to us. And then we go out to a
• 1:24:40
  Speaker 5: whole bunch of places and we got a great website
• 1:24:44
  Speaker 5: that Susie made, and if you're looking and listening on Rumble,
• 1:24:49
  Speaker 5: all this placemat stuff is Susie and Steve, and then
• 1:24:53
  Speaker 5: Steve does all kinds of things in the background during
• 1:24:56
  Speaker 5: the show. So it's really you're really a pleasure. This
• 1:25:02
  Speaker 5: has been the best time, I think, and this team
• 1:25:08
  Speaker 5: just kind of came together like it was supposed to,
• 1:25:12
  Speaker 5: and it's just working really, really well. And like I said,
• 1:25:16
  Speaker 5: who knows where it takes us, But thank God for
• 1:25:20
  Speaker 5: people like Susie and Bill and Steve and Steve and
• 1:25:24
  Speaker 5: I go back with the broadcasting stuff and our friend
• 1:25:27
  Speaker 5: Tom O'Halleran and Frank over an American Voice. It's it's
• 1:25:34
  Speaker 5: been a great learning experience and every new place was
• 1:25:38
  Speaker 5: a little different. But right now, I would say, and
• 1:25:42
  Speaker 5: we get into politics periodically. It can't help that. And
• 1:25:45
  Speaker 5: I got a lot of that when I was working
• 1:25:47
  Speaker 5: with you, Steve at your network. But it's it's enjoyable
• 1:25:53
  Speaker 5: and and I think we're entertaining and fun. And I
• 1:25:56
  Speaker 5: know everybody tunes.
• 1:25:57
  Speaker 3: In for the jokes and the songs, not the music.
• 1:26:02
  Speaker 5: No No, I got Steven Bill and you ask him
• 1:26:07
  Speaker 5: about the music and they say, oh, I like good
• 1:26:10
  Speaker 5: music whatever that means. Yeah, But anyway, it's just been interesting.
• 1:26:18
  Speaker 3: Susie.
• 1:26:19
  Speaker 5: Susie had a thing with the three crazy Texas ladies
• 1:26:24
  Speaker 5: on the network that they were doing for a long time,
• 1:26:27
  Speaker 5: and it's like, it's been fun. But right now I
• 1:26:32
  Speaker 5: think the four of us, you know, there's something special here.
• 1:26:37
  Speaker 3: I me and Susie also did a little special gig,
• 1:26:40
  Speaker 3: remember the Homeless video shoot there. Susie wasn't that great.
• 1:26:48
  Speaker 5: Don't wake her? Mute, Yeah, don't wake her.
• 1:26:52
  Speaker 3: She was bugging me about mute. Earlier and now she
• 1:26:56
  Speaker 3: wants to.
• 1:26:58
  Speaker 7: So, yeah, I've been that and I was raked over
• 1:27:01
  Speaker 7: the coals for that, you know, And I was like, Dicky, Stephen, how.
• 1:27:08
  Speaker 8: Dare you do that to that poor homeless guy?
• 1:27:12
  Speaker 7: And I'm like, I saw needles and paraphernalia just right
• 1:27:18
  Speaker 7: outside the McDonald's you know, play area thing whatever.
• 1:27:25
  Speaker 8: Where kids were hanging out. But the one thing Stephen
• 1:27:29
  Speaker 8: has not mentioned, and I will is.
• 1:27:33
  Speaker 7: So someone did a polling on a hot podcast and
• 1:27:41
  Speaker 7: Stephen landed in the top forty and he's he's raked
• 1:27:47
  Speaker 7: twenty seventh. And I told him earlier tonight that probably
• 1:27:54
  Speaker 7: me coming on his show helped, you know, boost him
• 1:27:59
  Speaker 7: up to the twenty seventh spot.
• 1:28:02
  Speaker 5: You mean it took him down to twenty seven or
• 1:28:04
  Speaker 5: up to twenty seven.
• 1:28:05
  Speaker 8: Hey whatever.
• 1:28:07
  Speaker 9: Yeah, I don't know, but you know, no, Susan has
• 1:28:12
  Speaker 9: come on, you know a lot of times on my show,
• 1:28:16
  Speaker 9: especially back before the days of the corbet or I
• 1:28:20
  Speaker 9: mean COVID and during it, because that was an incredible
• 1:28:24
  Speaker 9: time with the you know, open carry Texas and a
• 1:28:28
  Speaker 9: lot of the legal shenanigans that were happening back in
• 1:28:32
  Speaker 9: the day and trying to you know, I don't know,
• 1:28:35
  Speaker 9: there's Justes so incredibly active in doing things, or at
• 1:28:41
  Speaker 9: least she was. Now she's got more peace in her life.
• 1:28:45
  Speaker 9: I guess that's the word for it. But yeah, it's
• 1:28:49
  Speaker 9: it's definitely been a fun journey. I can't wait to
• 1:28:53
  Speaker 9: see where it goes.
• 1:28:55
  Speaker 5: Yeah. Well, like I said, this team we have right now,
• 1:28:59
  Speaker 5: I don't think there's any limit to where it can
• 1:29:03
  Speaker 5: take us. I mean there's been times where we had
• 1:29:07
  Speaker 5: twenty different nations listening during the week.
• 1:29:11
  Speaker 3: I hope they speak English.
• 1:29:14
  Speaker 8: Well, I'm I'm just over here going, you know, watch out,
• 1:29:19
  Speaker 8: Mark Levin.
• 1:29:22
  Speaker 5: Yeah, well, we've come a long way in it and
• 1:29:25
  Speaker 5: we've you know, it's it's it's it's just gelled together
• 1:29:28
  Speaker 5: really well. And I can't thank all of you guys enough.
• 1:29:32
  Speaker 5: It's it's been fabulous. So all right, Well, anything else
• 1:29:36
  Speaker 5: Steve that you want to throw out there before we
• 1:29:37
  Speaker 5: go to break and come back for the recipe?
• 1:29:39
  Speaker 9: Girl, No, stay tuned, and we'll be doing more stuff
• 1:29:43
  Speaker 9: by the end of twenty five.
• 1:29:46
  Speaker 5: Yeah, it's going to get better and better. And in
• 1:29:48
  Speaker 5: the meantime, go over to a Republic Broadcasting and check
• 1:29:52
  Speaker 5: Steve out at UH Sunday morning, eight to ten year.
• 1:29:57
  Speaker 5: You'll love it. It's a it's a great thing. That's
• 1:29:59
  Speaker 5: why I was so glad, alad we got to pull
• 1:30:00
  Speaker 5: him out tonight so you get to know a little
• 1:30:03
  Speaker 5: bit about the guy back there. All right, Well, ladies
• 1:30:06
  Speaker 5: and gentlemen, it is doctor Krupa's Natural Health Hours. It
• 1:30:09
  Speaker 5: is June twenty fifth. Please listen to our sponsors and
• 1:30:13
  Speaker 5: we will be right back.
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  Speaker 13: In and out of home galmes from one time to
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  Speaker 13: the nest put anything worth love, Lord just too hard
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  Speaker 13: to barge. Every day's an other way, feeling more the.
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  Speaker 3: Same, looks like all on out, maybe more aw wrong.
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  Speaker 2: When your love.
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  Speaker 3: Blue bacon and see.
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  Speaker 5: That when the frame burned down, a dark clown down.
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  Speaker 5: All right, we are back and we're gonna go to
• 1:32:52
  Speaker 5: help Sizzy here in just a minute with the name
• 1:32:54
  Speaker 5: of the company, Steve, wasn't that Patriots Something radio with
• 1:32:59
  Speaker 5: tom a.
• 1:33:01
  Speaker 3: Red Patriot radio? Because it was Red something radio?
• 1:33:05
  Speaker 5: Yeah, Patriot was in there. I think we gotta get that.
• 1:33:09
  Speaker 5: Drive me nuts, all right, Susie. Uh, this is the
• 1:33:16
  Speaker 5: time when we always help her. So we're gonna give
• 1:33:18
  Speaker 5: her the name of the company. And the name of
• 1:33:21
  Speaker 5: the company is rock Solid and Determined Construction. Susie.
• 1:33:27
  Speaker 7: No, that's getting closer. It is Renovation and Design Construction.
• 1:33:34
  Speaker 8: And uh.
• 1:33:36
  Speaker 7: You can go to dot cript dot com, go to
• 1:33:38
  Speaker 7: the ABAT page, scroll down about three quarters and you'll
• 1:33:42
  Speaker 7: see a link that will take you to our website.
• 1:33:45
  Speaker 8: And we can be reached at eight three zero three
• 1:33:48
  Speaker 8: seven seven two one one.
• 1:33:53
  Speaker 5: All right, Susie, take it away.
• 1:33:57
  Speaker 7: Okay, uh, it is a QUINTI day think that I
• 1:34:02
  Speaker 7: picked a fermented recipes and these are simple, and that's
• 1:34:08
  Speaker 7: why I picked them. You know, some people are are
• 1:34:12
  Speaker 7: harvesting their carrots now, and you know you can get
• 1:34:18
  Speaker 7: good quality carrots at the farmer's market or organic hopefully
• 1:34:24
  Speaker 7: at the grocery store. And so this one takes like
• 1:34:29
  Speaker 7: twenty minutes. That's it. The poundy carrots, two tablespoons of
• 1:34:35
  Speaker 7: good Celtic sea salt, a quart of filtered water, one
• 1:34:42
  Speaker 7: to two teaspoons of mince garlic, I would say too,
• 1:34:47
  Speaker 7: one to two teaspoons.
• 1:34:49
  Speaker 8: Of dried deal. Be sure and do dried.
• 1:34:53
  Speaker 7: I think it will get kind of funky if you
• 1:34:55
  Speaker 7: put fresh in there, because you're not pickling your fermenting.
• 1:35:00
  Speaker 7: And then a.
• 1:35:02
  Speaker 3: Quart jar.
• 1:35:06
  Speaker 7: So you're gonna create your salt water brine by dissolving
• 1:35:12
  Speaker 7: those two tablespoons of salt into a quart of filtered water.
• 1:35:17
  Speaker 7: You're you're gonna cut your washed carrots into sticks that
• 1:35:22
  Speaker 7: you cut lengthwise that you know, compare them to your jar.
• 1:35:28
  Speaker 7: Make sure they'll be you know, kind of below, you know,
• 1:35:32
  Speaker 7: the the lid, the top, and then you're going to
• 1:35:39
  Speaker 7: and then you're gonna fit in. Then you're gonna add
• 1:35:44
  Speaker 7: a few teaspoons of the garlic in the deal, and
• 1:35:47
  Speaker 7: whatever else you want to add to that. You could
• 1:35:50
  Speaker 7: add peppercorns, you know, you could add you know, a
• 1:35:56
  Speaker 7: chili pepper to it, whatever you wanted, and then lay
• 1:36:02
  Speaker 7: the jar on its side. I've done this and it's helpful,
• 1:36:06
  Speaker 7: and you just start packing those carrot sticks in there
• 1:36:10
  Speaker 7: until it's really full. The tighter, the better actually of
• 1:36:15
  Speaker 7: one thing, and it'll help keep the carrot sticks from
• 1:36:18
  Speaker 7: floating up.
• 1:36:19
  Speaker 8: And you don't want that to happen, So just get.
• 1:36:23
  Speaker 3: It real, real full.
• 1:36:24
  Speaker 8: When you think you.
• 1:36:25
  Speaker 7: Can't get another one in there, shove one more in there,
• 1:36:30
  Speaker 7: put the lid on it, but don't overtighten it, and
• 1:36:35
  Speaker 7: then just leave it on the counter for like two
• 1:36:39
  Speaker 7: to nine days. And then about the fourth day, tastes
• 1:36:44
  Speaker 7: one of the carrots, and if you like the flavor
• 1:36:48
  Speaker 7: and the texture, then it's ready. If it's too salty,
• 1:36:53
  Speaker 7: that's a clue that it's not ready, and then leave
• 1:36:58
  Speaker 7: it on the counter just a little longer, checking it
• 1:37:02
  Speaker 7: each day.
• 1:37:04
  Speaker 8: Once the.
• 1:37:06
  Speaker 7: Once it's done, it's finished. The fermenting process.
• 1:37:12
  Speaker 8: To your liking.
• 1:37:13
  Speaker 7: Between that two and nine days, you can it will
• 1:37:18
  Speaker 7: stay good in your fridge for six months. So I
• 1:37:23
  Speaker 7: think that that is a good one to start with
• 1:37:30
  Speaker 7: because of it's so simple and the flavor of these carrots.
• 1:37:35
  Speaker 7: You'll you'll never eat another will carrot. This is just
• 1:37:43
  Speaker 7: too good. And then also, don't ever waste that brind
• 1:37:47
  Speaker 7: you know you can, you can drink it, you can
• 1:37:52
  Speaker 7: use it to seed another fermentation. And when I generally
• 1:37:58
  Speaker 7: do during the show is I put a link to
• 1:38:02
  Speaker 7: these in the comments at our rumble channel, which Steve
• 1:38:08
  Speaker 7: told everyone, But it's doctor Crooper's Natural Health Hours.
• 1:38:13
  Speaker 8: You know, please give us a follow and you know,
• 1:38:16
  Speaker 8: a thumbs up if you will.
• 1:38:20
  Speaker 7: And so it looks like I've got enough time, and
• 1:38:23
  Speaker 7: I figured I would because these are so simple and
• 1:38:27
  Speaker 7: this is fermented radishes. Okay, So a lot of people's
• 1:38:31
  Speaker 7: got radishes coming up and they're like, you know, what
• 1:38:33
  Speaker 7: can I do? I've got so many of them. Fermentation
• 1:38:41
  Speaker 7: is a very good.
• 1:38:44
  Speaker 3: Way to go.
• 1:38:46
  Speaker 7: So two cups of water, and you know, stay away
• 1:38:52
  Speaker 7: from tap water with chlorine and all the other garbage
• 1:38:55
  Speaker 7: that's in it.
• 1:38:56
  Speaker 11: You know, use a good.
• 1:39:00
  Speaker 7: Source bring water if you will, that's what I use.
• 1:39:04
  Speaker 7: Now this does say two teaspoons of salt non iodized,
• 1:39:09
  Speaker 7: but you know, our listeners are more brilliant than that.
• 1:39:14
  Speaker 7: You know, a Celtic sea salt, and if you don't
• 1:39:18
  Speaker 7: have that or can't find it, just at least the
• 1:39:21
  Speaker 7: sea salt. And then three cups of prepared reddishes. So again,
• 1:39:27
  Speaker 7: just like the carrot, from it to carrot, you're going
• 1:39:30
  Speaker 7: to do basically the same thing. You know, make sure
• 1:39:34
  Speaker 7: salt into your water to make your brine, and then
• 1:39:40
  Speaker 7: you're going to wash a forest and prepare your radishes.
• 1:39:43
  Speaker 7: Depending upon the type or the size, you might want
• 1:39:49
  Speaker 7: to peel them or dice them. I would say in
• 1:39:53
  Speaker 7: big chunks. I wouldn't do little thin sliceds like you
• 1:39:59
  Speaker 7: might put in a sad. I would do big chunks,
• 1:40:03
  Speaker 7: and then you pack them into your jar and then
• 1:40:08
  Speaker 7: make sure that the radishes are one inch you know,
• 1:40:12
  Speaker 7: below the top, and then add any additional flavors you
• 1:40:17
  Speaker 7: know that that you might want to add. And again
• 1:40:22
  Speaker 7: that could be be uh, you know, peppercorns. It could
• 1:40:27
  Speaker 7: you know, be a a pepper and you know, maybe
• 1:40:35
  Speaker 7: one serrano pepper. What they do say is that the
• 1:40:39
  Speaker 7: fermented radishes which I haven't done yet. That's next on
• 1:40:44
  Speaker 7: my agenda. It they're not as a spicy so it's
• 1:40:55
  Speaker 7: not gonna hurt you to go ahead and add if
• 1:40:59
  Speaker 7: you're a post really you know spicy stuff, it's probably
• 1:41:03
  Speaker 7: not gonna be overwhelming if you did add like you know,
• 1:41:07
  Speaker 7: a red a dried red pepper to it or whatever
• 1:41:10
  Speaker 7: you want, or pepper corns. So again, you know, you
• 1:41:16
  Speaker 7: can get and I've talked about these before weights glass weights,
• 1:41:24
  Speaker 7: which is fantastic. You know, you could just run them
• 1:41:27
  Speaker 7: through your dishwasher and put them in there and make
• 1:41:30
  Speaker 7: sure that your radishes or submerged in the brine. And
• 1:41:37
  Speaker 7: this one, you know says, you know, you can use
• 1:41:41
  Speaker 7: a tea towel. You can put a tea towel over it,
• 1:41:45
  Speaker 7: or a piece of muslin maybe cheese cloth, you know,
• 1:41:50
  Speaker 7: doubled or tripled and then put your ring on. But
• 1:41:54
  Speaker 7: you could also get vented lids so that you could
• 1:41:59
  Speaker 7: use that instead.
• 1:42:01
  Speaker 8: And it just lets.
• 1:42:06
  Speaker 7: The gas escape and for some reason, the radishes really
• 1:42:11
  Speaker 7: do bubble. And you know, this is a little this
• 1:42:15
  Speaker 7: is a short period of time too. I talked about uh,
• 1:42:19
  Speaker 7: you know, the blueberries maybe a year ago and within
• 1:42:23
  Speaker 7: a day they were bubbling, and so uh, this one,
• 1:42:28
  Speaker 7: you know, one to five days. You know, the softer
• 1:42:32
  Speaker 7: the longer they're in the brine in the fermentation process,
• 1:42:40
  Speaker 7: the softer that they will get. And I kind of
• 1:42:42
  Speaker 7: like them crunchy. So I would probably check them on
• 1:42:45
  Speaker 7: day two, and if I thought that they needed, you know,
• 1:42:48
  Speaker 7: some more, maybe go to day three. I don't think
• 1:42:53
  Speaker 7: I would go to day five.
• 1:42:54
  Speaker 5: I just i'd like them.
• 1:42:56
  Speaker 8: I like them crunchy. So this one I will store
• 1:43:00
  Speaker 8: in the.
• 1:43:01
  Speaker 7: Fridge and that what that does in the fridge is
• 1:43:03
  Speaker 7: that curbs that fermentation process. But then they say, you
• 1:43:09
  Speaker 7: know to use these within a month. You know, radishes
• 1:43:15
  Speaker 7: are good for beginner fermending because you don't have to
• 1:43:21
  Speaker 7: have a vegetable fermentation.
• 1:43:25
  Speaker 8: Starter, and.
• 1:43:30
  Speaker 7: They will lose some of their their color as they ferment.
• 1:43:35
  Speaker 7: But this is this is too pretty easy. I think
• 1:43:41
  Speaker 7: very little tools required, basically none other than a court
• 1:43:48
  Speaker 7: jar on the carrots and.
• 1:43:52
  Speaker 8: The the vented lids come. I don't know.
• 1:43:56
  Speaker 7: I think about six to a package if you get
• 1:44:01
  Speaker 7: the wide mouth ones, and that's what I would recommend,
• 1:44:04
  Speaker 7: and I don't think it's terribly expensive. And I haven't
• 1:44:08
  Speaker 7: checked the price on the weights, but I don't think
• 1:44:14
  Speaker 7: that they're extremely expensive. And again you know that that's
• 1:44:19
  Speaker 7: going to last you a really long time. So again
• 1:44:22
  Speaker 7: this this ratish fermented radish is going to go into
• 1:44:27
  Speaker 7: the comments at the at the Rumble Show.
• 1:44:32
  Speaker 5: As always, I'm hungry. Now, good job. Hey, there's a
• 1:44:39
  Speaker 5: new product that I forgot to mention. I got this
• 1:44:42
  Speaker 5: a while back. You brought up pro symbiotics using and
• 1:44:48
  Speaker 5: they have a new product called Biofilm pro Balance and
• 1:44:55
  Speaker 5: it features a proprietary probiotic and an enzyme land supports
• 1:45:01
  Speaker 5: healthy yeast in the microbiome balance because good yeast is important,
• 1:45:07
  Speaker 5: and it contains a lot of whole foods that the
• 1:45:10
  Speaker 5: data demonstrated support for a biofilm balance in your gut.
• 1:45:15
  Speaker 5: So new product that I forgot to mention. This is
• 1:45:21
  Speaker 5: the time of the show, ladies and gentlemen, where we
• 1:45:23
  Speaker 5: just start closing a few things out. Oh, Steve, it
• 1:45:29
  Speaker 5: was the Patriot Radio Show for Tom o'hellerin the Patriot
• 1:45:41
  Speaker 5: Radio Show.
• 1:45:43
  Speaker 9: Okay.
• 1:45:44
  Speaker 5: I thought it was like, well, okay, Patriot Radioshow dot com.
• 1:45:50
  Speaker 3: And what was your show? Was that the original doc
• 1:45:53
  Speaker 3: Kroupa's Natural Health Hour?
• 1:45:55
  Speaker 9: Uh?
• 1:45:56
  Speaker 5: I think so, because we only did an hour back then,
• 1:45:58
  Speaker 5: and I think that's what we call it. But it's
• 1:46:01
  Speaker 5: been a couple hundred years, so I forgot. I know
• 1:46:06
  Speaker 5: you didn't laugh. It's not funny, all right. So anyway, sissy,
• 1:46:14
  Speaker 5: you have anything you like to close it out? The
• 1:46:18
  Speaker 5: air is yours.
• 1:46:20
  Speaker 7: So would you try to ferment carrots or radishes? Are
• 1:46:25
  Speaker 7: you just going to take the lazy way out and
• 1:46:28
  Speaker 7: the order stuff?
• 1:46:30
  Speaker 5: Both because I know that I know that I can
• 1:46:35
  Speaker 5: get those dicon reddishes that you talked about so much
• 1:46:40
  Speaker 5: from all of my pickle, but also I think i'd
• 1:46:43
  Speaker 5: like to do some of the fermentation stuff. It sounds
• 1:46:46
  Speaker 5: not very hard. You put it in water with sea
• 1:46:50
  Speaker 5: salt and leave it alone. You put one of them
• 1:46:54
  Speaker 5: lids that lets it do its natural vetting, I guess.
• 1:46:58
  Speaker 7: Or with the carrots, you could just do a regular
• 1:47:01
  Speaker 7: ring lead, just don't don't put it on real tight.
• 1:47:07
  Speaker 7: And of course the other one because the reddishes do
• 1:47:13
  Speaker 7: bubble a lot put off a lot of gas. I
• 1:47:16
  Speaker 7: guess that's why they're they're saying, you know, to use uh,
• 1:47:20
  Speaker 7: you know, the vented.
• 1:47:22
  Speaker 8: Caps.
• 1:47:23
  Speaker 5: Yeah, I bought some of those caps because you told
• 1:47:25
  Speaker 5: me about it. So anything else you want to close
• 1:47:30
  Speaker 5: out with, Susie. Besides, you didn't say if Bill was here,
• 1:47:35
  Speaker 5: he would have said even Doc and Bill can do this.
• 1:47:39
  Speaker 8: Well. In this particular case, I thought it was obvious
• 1:47:43
  Speaker 8: that you could do it.
• 1:47:44
  Speaker 5: Oh now, huh, it's Bill. You would be really proud.
• 1:47:49
  Speaker 5: She's mean, even when you're not here.
• 1:47:52
  Speaker 7: So I.
• 1:47:54
  Speaker 8: So already had my.
• 1:48:00
  Speaker 7: Dehydrator out of where I hide it because it's big,
• 1:48:05
  Speaker 7: and so I had cleaned it up, and I was like, okay,
• 1:48:08
  Speaker 7: I really.
• 1:48:08
  Speaker 8: Want to make something. I'm kind of a good treat,
• 1:48:15
  Speaker 8: you know.
• 1:48:16
  Speaker 7: You know, I don't know if y'all are like this
• 1:48:18
  Speaker 7: or not, but you'll, you know, eat something really good,
• 1:48:21
  Speaker 7: you know, like we'll have helping out, share a steak
• 1:48:24
  Speaker 7: and we'll have some asparagusts and lots of butter and
• 1:48:27
  Speaker 7: garlic and whatever.
• 1:48:29
  Speaker 8: It takes me like fifteen minutes where I'm like, I
• 1:48:32
  Speaker 8: want something sweet.
• 1:48:34
  Speaker 7: I don't want much, and you know, I've got these
• 1:48:37
  Speaker 7: little these little suckers that are all natural or whatever,
• 1:48:42
  Speaker 7: and so I'll get one of those in my mouth
• 1:48:44
  Speaker 7: and I'm like, okay, I want some fruit.
• 1:48:46
  Speaker 3: I need it.
• 1:48:47
  Speaker 7: So I got some Granny Smith apples I already had
• 1:48:50
  Speaker 7: some dakes in the freezer. I already had almond butter.
• 1:48:55
  Speaker 7: I didn't know almonds made butter, but you know, it's
• 1:48:58
  Speaker 7: kind of like almond milk.
• 1:49:00
  Speaker 3: Oh.
• 1:49:00
  Speaker 8: I didn't know you could milk a almond but the grass.
• 1:49:04
  Speaker 8: So I mixed all this up, peeled my apples, and
• 1:49:09
  Speaker 8: put them through my food processor. Okay, So the moral
• 1:49:13
  Speaker 8: to the story is the dehydrator comes with these little
• 1:49:20
  Speaker 8: little liners that you can put in there. And so
• 1:49:24
  Speaker 8: I'm making fruit.
• 1:49:25
  Speaker 7: Roll ups and I'm like, when when does a grown
• 1:49:30
  Speaker 7: ass woman pull the trigger because she needs fruit roll ups?
• 1:49:38
  Speaker 5: Well, if you like them, that's great.
• 1:49:40
  Speaker 7: I haven't had a fruit roll up since my kids
• 1:49:43
  Speaker 7: were small, and it was just like one little piece,
• 1:49:45
  Speaker 7: and I wanted to know why they wanted to eat
• 1:49:47
  Speaker 7: this like purple colored, round wound up stuff.
• 1:49:55
  Speaker 9: I think it's a texture thing, you know, kids have,
• 1:50:00
  Speaker 9: but strange taste and things. Right, it's they come online
• 1:50:07
  Speaker 9: and they start doing things and stuff and then they
• 1:50:11
  Speaker 9: get tired of it. My son and I are arguing
• 1:50:15
  Speaker 9: right now because I like lettuce and he likes saying
• 1:50:20
  Speaker 9: no lettuce and so. And he also thinks that okra
• 1:50:24
  Speaker 9: is of food and I think it's the devil along
• 1:50:28
  Speaker 9: with peaches. You know, those are two things that should
• 1:50:33
  Speaker 9: be you know, removed from this planet for a better humanity.
• 1:50:39
  Speaker 8: Like fried to Okra.
• 1:50:42
  Speaker 9: It has that one word in it that's really bad.
• 1:50:45
  Speaker 9: It's called okra. So no, no, absolutely not. I don't
• 1:50:50
  Speaker 9: even go to restaurants with the word with okra syrup.
• 1:50:54
  Speaker 3: Just kidding. I'm not that bad.
• 1:50:56
  Speaker 8: But peaches, oh my goodness.
• 1:51:00
  Speaker 9: Yeah, I've never found any value in those things. But
• 1:51:04
  Speaker 9: you know, it's just the way it is, right. You know,
• 1:51:06
  Speaker 9: I didn't grow up in the Texas Hill Country. I
• 1:51:09
  Speaker 9: guess we got a lot of peaches around here. But
• 1:51:11
  Speaker 9: for me, you know, I don't know was that genetics?
• 1:51:15
  Speaker 3: Did that?
• 1:51:15
  Speaker 9: Did that come from my or my line my lineage
• 1:51:19
  Speaker 9: came from Ireland and the Norwegians after, like in Sweden, Norway?
• 1:51:28
  Speaker 3: And is that where I get my hatred of things?
• 1:51:32
  Speaker 3: Or just being Steve who knows.
• 1:51:35
  Speaker 8: It's weird, you know peaches?
• 1:51:37
  Speaker 9: You know.
• 1:51:39
  Speaker 8: Moving down here was from Dallas was a hard decision.
• 1:51:46
  Speaker 15: Okay, I'm born and raised up there, but anyways, once
• 1:51:50
  Speaker 15: I got down here, I was like, you know, what,
• 1:51:53
  Speaker 15: Beats Bakery isn't so bad? You know, a Beanish schnitzel
• 1:51:59
  Speaker 15: without all of the gravy and nonsense on it from
• 1:52:03
  Speaker 15: Deurminden Bond is pretty good.
• 1:52:06
  Speaker 8: And peaches, okay, So the first time. So we moved
• 1:52:10
  Speaker 8: down here in.
• 1:52:12
  Speaker 7: Like late August, live and so it wasn't until the
• 1:52:17
  Speaker 7: next spring that I got to have peaches. And we
• 1:52:21
  Speaker 7: were set up in town and we were selling our
• 1:52:25
  Speaker 7: barnwood furniture.
• 1:52:26
  Speaker 8: That's a long story.
• 1:52:28
  Speaker 16: And so some friends of ours, well we knew them before,
• 1:52:32
  Speaker 16: and it was an older couple from stone Wall, and
• 1:52:36
  Speaker 16: they drove by and stuck this bag out the window.
• 1:52:40
  Speaker 5: Here, you'll like this.
• 1:52:42
  Speaker 8: And so it was peaches. And I'm telling you, what
• 1:52:47
  Speaker 8: if you have to sit on if you've got to
• 1:52:50
  Speaker 8: sit on a curve and spread your legs like a man.
• 1:52:55
  Speaker 17: To eat a peach and let the juice just run,
• 1:53:00
  Speaker 17: or you have to eat a peach over your kitchen sink,
• 1:53:04
  Speaker 17: that's ambrosia.
• 1:53:07
  Speaker 3: I we just hurl, you know, it's just it's terrible.
• 1:53:13
  Speaker 3: It's terrible. You say such things.
• 1:53:17
  Speaker 8: Every day about you.
• 1:53:18
  Speaker 5: She likes she likes kale too, Steve, and I can't
• 1:53:23
  Speaker 5: stand that stuff. I read a thing one day that
• 1:53:26
  Speaker 5: said the best thing to do with kale is oiled
• 1:53:31
  Speaker 5: it up real good, so it slips easily into the
• 1:53:34
  Speaker 5: trash can.
• 1:53:37
  Speaker 7: So I usually always make because I'm a good Texas girl,
• 1:53:41
  Speaker 7: you know, I make black eyed peas. For for New
• 1:53:44
  Speaker 7: Year's Day, I make corn bread. But New Year's Eve
• 1:53:48
  Speaker 7: Day I generally make this bread that you can make
• 1:53:52
  Speaker 7: in like a cake pan, skillet or something.
• 1:53:56
  Speaker 8: And it is a kale bread. And say, I'll like
• 1:54:01
  Speaker 8: just kale. It's got to be the purple Russian kale,
• 1:54:06
  Speaker 8: and it's mild and it doesn't taste like rabbit food.
• 1:54:10
  Speaker 8: So when you chop that up, fine, you put that
• 1:54:13
  Speaker 8: in your dough along with a lot of garlic, take
• 1:54:17
  Speaker 8: it out of the oven, cut a slice within five
• 1:54:22
  Speaker 8: seconds of taking it out, and put real butter on it.
• 1:54:25
  Speaker 8: I promise you you'll like it.
• 1:54:28
  Speaker 5: Yeah, especially if they have Scotch close by. Okay, Yeah,
• 1:54:37
  Speaker 5: there's a couple of things she's brought up, like the kale.
• 1:54:40
  Speaker 5: And I'm like you, Steve, I've eaten some fried seasoned
• 1:54:47
  Speaker 5: oh crow, but regular oak cross slimy not. I just
• 1:54:54
  Speaker 5: I cannot do it. I And the fried was tolerable,
• 1:54:58
  Speaker 5: but anybody eats the regular one, I have no idea.
• 1:55:03
  Speaker 5: And I've never tried the purple kale, but the kale
• 1:55:07
  Speaker 5: I have tried made me want to hurt somebody.
• 1:55:11
  Speaker 8: Well, if you see some you know, and don't mind trying,
• 1:55:15
  Speaker 8: get some bacon, cut it up small, browned a little bit,
• 1:55:20
  Speaker 8: add some bug egg onion. Then at the last minute,
• 1:55:24
  Speaker 8: throw your kale in there. Put a little water chicken
• 1:55:27
  Speaker 8: broth and cover it up. And I think you'll like it.
• 1:55:30
  Speaker 7: But you know, my dad used to gross me out
• 1:55:33
  Speaker 7: eating stewed okra with tomatoes in it, and I turned
• 1:55:41
  Speaker 7: green when I saw that.
• 1:55:43
  Speaker 3: I just did.
• 1:55:44
  Speaker 5: Yeah, I was gonna say, I'm with you, but you.
• 1:55:49
  Speaker 7: Know, remind me, doc, let's do a shameless standard process plug.
• 1:55:55
  Speaker 7: I remember you telling me about this supplement that was
• 1:56:00
  Speaker 7: all the cruciferous vegetables, like like Brussels sprouts. I used
• 1:56:06
  Speaker 7: to call them baby cabbages when I was a kid.
• 1:56:08
  Speaker 7: My mother loved it and I hated him, and you know,
• 1:56:12
  Speaker 7: broccoli and all this other stuff.
• 1:56:13
  Speaker 8: Eat her broccoli. And then you said in a capsule form.
• 1:56:18
  Speaker 5: I was like, how Helllulia Jesus, Yeah it there's kale
• 1:56:23
  Speaker 5: and Brussels sprouts. Now I don't mind brussels sprouts. In fact,
• 1:56:27
  Speaker 5: I enjoy them if they're crisp and garlicky and baking cheesy.
• 1:56:34
  Speaker 5: But the kale, I'll have to try, just because you
• 1:56:37
  Speaker 5: brought it up. But if it tastes anything like the
• 1:56:40
  Speaker 5: other kale, you're gonna get a cruise missile.
• 1:56:43
  Speaker 8: No, it's nothing like it. Hey, I've got an iron dome.
• 1:56:47
  Speaker 3: Yeah that really works, right, all.
• 1:56:53
  Speaker 5: Right, Steve, any anything you'd like to close out with
• 1:56:56
  Speaker 5: before we wrap it.
• 1:56:57
  Speaker 3: Up, No, I just want to forget about the.
• 1:57:02
  Speaker 5: Chris Yeah, yeah, yeah. She comes up with some things
• 1:57:07
  Speaker 5: every once in a while that she just absolutely swears by,
• 1:57:10
  Speaker 5: and I just I can't do it. Like monk fruit.
• 1:57:14
  Speaker 5: I don't like that one either.
• 1:57:16
  Speaker 7: You just don't want the name.
• 1:57:17
  Speaker 5: Now, Steve, you're being an old Irish. Uh guy, You're
• 1:57:23
  Speaker 5: probably real good. And the potatoes and vodka.
• 1:57:30
  Speaker 3: Yeah, I guess they're they're they're so ships. At least
• 1:57:34
  Speaker 3: in the past.
• 1:57:36
  Speaker 5: You got to give them credit. They were starving to
• 1:57:39
  Speaker 5: death and figured out how to survive on potatoes. That's how.
• 1:57:43
  Speaker 5: That's a pretty impressive group of people.
• 1:57:46
  Speaker 3: I'm more fascinated with tequila nowadays.
• 1:57:48
  Speaker 5: You know, But I like tequila too, and I like
• 1:57:52
  Speaker 5: tequila with a beer or with the margarita on the side,
• 1:57:56
  Speaker 5: like a separate shot.
• 1:57:58
  Speaker 9: That.
• 1:57:59
  Speaker 5: I like that a lot. There's a place here called
• 1:58:02
  Speaker 5: Roadhouse and they have these looks like a test tube
• 1:58:07
  Speaker 5: but it's yeah, and they order one of them and
• 1:58:14
  Speaker 5: it's real reasonable too. It's only like three bucks for
• 1:58:17
  Speaker 5: the top tequila. So pretty good stuff.
• 1:58:20
  Speaker 7: Well, I still want to order that uh that spicy
• 1:58:25
  Speaker 7: hot ferment Brian and and try that margarita.
• 1:58:32
  Speaker 5: That sounds good. Yeah that. I'll tell you what. The
• 1:58:36
  Speaker 5: all of my pickle stuff is heaven. I bought their
• 1:58:40
  Speaker 5: saucas I bought all their uh fermented juices. I've tried
• 1:58:47
  Speaker 5: just about everything they've got and it's all pretty good
• 1:58:50
  Speaker 5: and especially specially healthy for you.
• 1:58:54
  Speaker 3: Yeah.
• 1:58:55
  Speaker 7: I think I could live off of that and raw
• 1:58:58
  Speaker 7: milk and I would be happy and chuck every now
• 1:59:01
  Speaker 7: and then.
• 1:59:02
  Speaker 5: Yeah, raw milk is heaven. That that place that I
• 1:59:07
  Speaker 5: go up here, Calico Fresh Market. They've got everything and
• 1:59:13
  Speaker 5: it's all made from raw milk, goat milk and cow milk.
• 1:59:19
  Speaker 5: They just do a really good job. Great stuff.
• 1:59:22
  Speaker 8: I need to talk Stephen into doing a road trip.
• 1:59:27
  Speaker 3: Yeah, it's kind of interesting.
• 1:59:29
  Speaker 5: Yeah, you could load your coolers up and get you
• 1:59:32
  Speaker 5: some dry ice. Every store sells dry eyes like Groger,
• 1:59:36
  Speaker 5: and make the trip and uh, what'sger? Well, you know
• 1:59:43
  Speaker 5: when you get on this side of town, you'd find
• 1:59:46
  Speaker 5: Kroger and you can buy dry ice, and that way
• 1:59:49
  Speaker 5: your stuff would say cold for the trip. But you know,
• 1:59:52
  Speaker 5: I buy seven eight gallons at a time and freeze it.
• 1:59:57
  Speaker 5: And when one gallon gets down half way, I just
• 2:00:01
  Speaker 5: started to frost in the other one. Because it's it's
• 2:00:04
  Speaker 5: about a for me, it's about an hour up there.
• 2:00:07
  Speaker 5: So for you guys, I don't know, three or four hours.
• 2:00:10
  Speaker 5: Movie it's it's in Conroe area.
• 2:00:14
  Speaker 7: See all right, guys, driving through Houston would be like
• 2:00:18
  Speaker 7: eating stewed okra.
• 2:00:23
  Speaker 5: Yeah, nobody likes through Houston. Nobody.
• 2:00:27
  Speaker 9: Yeah.
• 2:00:29
  Speaker 5: When I moved here, it was not like this, and
• 2:00:32
  Speaker 5: I was I was actually on the outskirts and you
• 2:00:36
  Speaker 5: knew it now you can't tell, right, all right, Steve,
• 2:00:40
  Speaker 5: any last thing before we close? No okrah, no o
• 2:00:44
  Speaker 5: crush susy, any last words?
• 2:00:48
  Speaker 7: No Brussels sprouts.
• 2:00:49
  Speaker 5: All right, Well, guys and Bill, finish your damn cake
• 2:00:54
  Speaker 5: and get back here. Steve did a great job, but
• 2:00:57
  Speaker 5: it's hard producing and being on a at the same time.
• 2:01:01
  Speaker 5: But we're really grateful for him, So I'm grateful for
• 2:01:03
  Speaker 5: all you guys. This is a fabulous team and I
• 2:01:07
  Speaker 5: have learned so much from everybody, and going way back
• 2:01:11
  Speaker 5: with Steve, he taught me a lot of things over
• 2:01:13
  Speaker 5: the years, and I've had the pleasure of working with
• 2:01:16
  Speaker 5: them many times. Susy the same way and Bill the
• 2:01:20
  Speaker 5: same way. It is, like I said, this is a
• 2:01:22
  Speaker 5: great team. So thank you all. Well, hope we brought
• 2:01:27
  Speaker 5: you some smiles and entertainment. I know you enjoyed the
• 2:01:30
  Speaker 5: jokes and the music. Just don't ask these other three.
• 2:01:34
  Speaker 5: And may God bless you all with health and happiness,
• 2:01:40
  Speaker 5: keep your lives peaceful, free and safe. And it is
• 2:01:44
  Speaker 5: that time for good Scotch, good cigars, and good night.
• 2:01:52
  Speaker 8: Good night everyone, God bless bye.
• 2:01:56
  Speaker 18: Seems the love I've known has always been the most
• 2:02:00
  Speaker 18: destructive kind. Guess that's why now I feel so old
• 2:02:07
  Speaker 18: before my time.
• 2:02:11
  Speaker 19: Yesterday, when I was young, the taste of life was
• 2:02:18
  Speaker 19: sweeper as rain upon my tongue. I teased at length,
• 2:02:23
  Speaker 19: as if it were a foolish game, the way the
• 2:02:28
  Speaker 19: evening breeze may tease a candle flame.
• 2:02:32
  Speaker 5: The thousand dreams.
• 2:02:34
  Speaker 19: I dreamed, the splendid things I planned, I always built
• 2:02:39
  Speaker 19: to last.
• 2:02:40
  Speaker 3: On weekend shifting sand I live