Latest / The Karel Show / Your Gut Wants More Than a Quick Fix | Fermented Foods Explained

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Your Gut Wants More Than a Quick Fix | Fermented Foods Explained · The Karel Show

• 0:01
  Speaker 1: Showtime is here. No time to fear.
• 0:04
  Speaker 2: Corral is so near because Showtime is here.
• 0:08
  Speaker 1: So on with the show. Let's give it a go.
• 0:12
  Speaker 3: Corral is the one that you need to know.
• 0:16
  Speaker 1: Now it's Showtime.
• 0:36
  Speaker 4: Hello, everyone, and welcome to my kitchen. You know, today
• 0:39
  Speaker 4: I was having an echocardiogram talking to the lovely Armenian woman,
• 0:43
  Speaker 4: and she said to me, you know, I couldn't be
• 0:45
  Speaker 4: a vegan. I just don't have time to do all
• 0:47
  Speaker 4: the cooking and everything. And I asked her, well, what
• 0:50
  Speaker 4: do you have time to do? And she said, well,
• 0:52
  Speaker 4: I have time to work. And I said, well, why
• 0:55
  Speaker 4: do you work? And she said, well, for money. And
• 0:56
  Speaker 4: I said, money for what? She said, food and life.
• 0:58
  Speaker 4: And I said, so you work to get money for
• 1:01
  Speaker 4: food and life, but you don't have any time for
• 1:03
  Speaker 4: food and life. And that question sort of grounded her
• 1:07
  Speaker 4: and made her say, oh, my goodness, I see what
• 1:09
  Speaker 4: you mean. And so you know that I'm a big
• 1:12
  Speaker 4: advocate for cooking, for taking control of your diet and
• 1:16
  Speaker 4: all of that. And a lot of you know that
• 1:18
  Speaker 4: I've had some health challenges, including the ones I'm going
• 1:21
  Speaker 4: through right now. I have a stress echo for tomorrow morning. Oh,
• 1:24
  Speaker 4: and I got to tell you about this. So today
• 1:26
  Speaker 4: when I went for my echocardiogram, they said your co-pay
• 1:30
  Speaker 4: is $ 260, which I confirmed with my UnitedHealthcare. And I said, $ 260?
• 1:36
  Speaker 4: And she said, yes. And I said, well, how much
• 1:39
  Speaker 4: is the test cash pay? She said, $ 250. And I said,
• 1:42
  Speaker 4: so the co-pay is more money than the test. She said, oh, yeah,
• 1:47
  Speaker 4: we'll just charge you the $ 250. This is the ridiculousness
• 1:50
  Speaker 4: of the American health care system. But one of the
• 1:52
  Speaker 4: things I've been concentrating on is getting more fermented foods
• 1:55
  Speaker 4: in my diet. And so many of you do not
• 1:57
  Speaker 4: eat fermented foods. You just don't. So this right here
• 2:02
  Speaker 4: is homemade soy yogurt. Hush, Ember. And it's so very good.
• 2:07
  Speaker 4: It's homemade. It's soy. As you see, it's thick as
• 2:10
  Speaker 4: can be. And what did I use to make it?
• 2:13
  Speaker 4: I used 32 ounces of soy milk that I bought
• 2:16
  Speaker 4: at the store. Not homemade. But it's got to be
• 2:19
  Speaker 4: just two ingredients and have a high protein count. So
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  Speaker 4: this is the cheaper alternative, Westlife, cheaper than Eden Soy.
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  Speaker 4: This is $ 4 for 64 ounces and Eden Soy is
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  Speaker 4: $ 6 for 32 ounces. I use that and then just
• 2:35
  Speaker 4: a yogurt, vegan yogurt starter, vegan yogurt culture, which you
• 2:38
  Speaker 4: can buy on Amazon or anywhere else. And that's all
• 2:41
  Speaker 4: I do. I heat that up to 105 degrees. I
• 2:44
  Speaker 4: put the starter in 32 ounces. I split it up
• 2:46
  Speaker 4: into four eight ounce jars and then I put it
• 2:48
  Speaker 4: in the magic machine. And that is right there, the
• 2:52
  Speaker 4: Fermenter Pro or Ferment Pro. Now this machine was invented
• 2:57
  Speaker 4: by a woman named Ping and we're gonna talk to
• 2:59
  Speaker 4: her in just a minute. But it's a fabulous device.
• 3:02
  Speaker 4: It sits on your counter as you can see. It's
• 3:05
  Speaker 4: got a large area to put your jars in. This
• 3:08
  Speaker 4: is kimchi that I made. Vegan kimchi is so expensive.
• 3:12
  Speaker 4: I made this out of one head of Napa cabbage,
• 3:14
  Speaker 4: two jars of it, okay? And that's a lot of kimchi.
• 3:19
  Speaker 4: And I made it myself for under $ 5 for all
• 3:22
  Speaker 4: of that. And yet in the store, it costs so
• 3:25
  Speaker 4: much more. And homemade is always better than not, right?
• 3:31
  Speaker 4: So I've made kimchi, I've made yogurt, I'm going to
• 3:34
  Speaker 4: make tempeh. And I'm going to show you how to
• 3:37
  Speaker 4: do all of that, okay? Not today, but I am
• 3:40
  Speaker 4: going to show you how to do all of that.
• 3:42
  Speaker 4: And can I just tell you, my yogurt is so good.
• 3:45
  Speaker 4: Top it with a little maple syrup or a little agulose,
• 3:47
  Speaker 4: which is sugar that's low calorie. Tironi syrup, which is
• 3:54
  Speaker 4: the syrups they use like at the coffee shops. You
• 3:56
  Speaker 4: can get it at Smart and Final. You can get
• 3:58
  Speaker 4: some vanilla, Toroni sugar-free syrup and put that, mix it
• 4:01
  Speaker 4: up with it. Just mix some regular vanilla up with it.
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  Speaker 4: Some monk fruit sweetener extract, which is zero calorie, not
• 4:08
  Speaker 4: monk fruit. Not the kind with the erythrol, but the
• 4:11
  Speaker 4: kind that's the extract that's just pure monk fruit. That's wonderful.
• 4:16
  Speaker 4: And so you can do this. And we are now
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  Speaker 4: finding so much more. We're going to go into this
• 4:21
  Speaker 4: with Ping, but we are finding so much information about
• 4:24
  Speaker 4: your gut. My glasses are crooked. I hate that. So
• 4:29
  Speaker 4: much information about your gut, okay, and how your gut
• 4:32
  Speaker 4: is directly tied to your brain. They're talking about dementia
• 4:36
  Speaker 4: and the gut. They're talking about cancer and the gut.
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  Speaker 4: All kinds of things they're talking that you can actually
• 4:43
  Speaker 4: get a leg up on by having a healthy gut.
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  Speaker 4: Not just you, but your dog too. So probiotics and
• 4:50
  Speaker 4: prebiotics are the way. And if you're not eating enough
• 4:53
  Speaker 4: ferment food, look, these glasses just look stupid right now.
• 4:56
  Speaker 4: Don't they? Oh, because of the camera angle.
• 4:58
  Speaker 5: Okay.
• 4:59
  Speaker 4: If you're not getting enough fermented food, I'm going to
• 5:02
  Speaker 4: show you how with the Ferment Pro. Now, Ping is
• 5:04
  Speaker 4: a great interview. She's an oncologist. She's an inventor. You know,
• 5:09
  Speaker 4: she's a doctor. And I want you to listen to
• 5:11
  Speaker 4: everything that she has to say today, okay? And then
• 5:14
  Speaker 4: we'll wrap things up at the end. But I really
• 5:17
  Speaker 4: can't tell you enough how much I really believe in
• 5:19
  Speaker 4: fermenting and fermenting foods and how this Ferment Pro, which
• 5:24
  Speaker 4: is $ 3. 49, but if you're a Carell Show listener, there
• 5:27
  Speaker 4: is a discount. I'll tell you how to get that.
• 5:29
  Speaker 4: My friend Sean bought one. He already loves it. So
• 5:32
  Speaker 4: let's talk to Pink, shall we? Let's do it.
• 5:36
  Speaker 5: You're missing out. Get the podcast videos and the blog,
• 5:40
  Speaker 5: including recipes, at williekarell.com. That's really K-A-R-E-L dot com.
• 5:46
  Speaker 4: You have to be proud with hatred. Hey, everyone. It's Carell.
• 5:52
  Speaker 4: Stream You Have to Be Proud wherever you get your
• 5:55
  Speaker 4: music and let it fill you with the pride it
• 5:58
  Speaker 4: filled me in doing it. You have to be strong.
• 6:07
  Speaker 1: Showtime is here. No time to fear.
• 6:10
  Speaker 2: Carell is so near because Showtime is here.
• 6:14
  Speaker 1: So on with the show. Let's give it a go.
• 6:18
  Speaker 3: Carell is the one that you need to know.
• 6:21
  Speaker 4: All right. Welcome back to The Carell Show. I am Carell.
• 6:23
  Speaker 4: And that lovely woman you see right there is named Ping.
• 6:26
  Speaker 4: And I'll tell you why she's here. She is here
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  Speaker 4: because I, as you know, stumbled across, well, now that
• 6:34
  Speaker 4: I've had it, like one of the greatest things in
• 6:36
  Speaker 4: my kitchen. It's called the ferment pro. And, you know,
• 6:41
  Speaker 4: I have been talking a lot on this show recently
• 6:44
  Speaker 4: about a making things at home because it's better for
• 6:47
  Speaker 4: you be money. All of us just are spending too
• 6:52
  Speaker 4: much money on things at the store. Things that we
• 6:55
  Speaker 4: can make more cheaply at home. And three, you cannot,
• 6:59
  Speaker 4: if you pay any attention to stories in the news
• 7:02
  Speaker 4: right now that have pertaining to health, we are finding
• 7:05
  Speaker 4: so much about our guts. Anti-aging, Alzheimer's. different infections, just longevity,
• 7:15
  Speaker 4: all kinds of things have to do with our gut.
• 7:18
  Speaker 4: And there's even brain cells that we now know that
• 7:20
  Speaker 4: are in our gut. And healthy gut bacteria. If your
• 7:24
  Speaker 4: gut bacteria is not healthy, we now know that it
• 7:28
  Speaker 4: can lead to a myriad of problems, not just gas, bloating,
• 7:31
  Speaker 4: and indigestion, but serious problems down the line. And a
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  Speaker 4: lot of people don't pay attention to their gut in America.
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  Speaker 4: America is not a place of fermented foods. Other cultures, yes. America, no.
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  Speaker 4: And we need to have more fermented food in our diet.
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  Speaker 4: So we're going to talk about what are fermented foods,
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  Speaker 4: how do we ferment them, how does the Ferment Pro
• 7:54
  Speaker 4: fit into it, but more importantly, the health benefits of
• 7:58
  Speaker 4: doing this. Now, I know her as Ping. I got
• 8:01
  Speaker 4: to find out her last name. What's your last name, girl?
• 8:03
  Speaker 6: Cool. H-U.
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  Speaker 4: So thank you. And she is the inventor, basically. of
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  Speaker 4: the Ferment Pro. She's not just like a product spokesperson
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  Speaker 4: or something. This is a labor of love, I have
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  Speaker 4: found out, for her and her daughters, really born out of,
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  Speaker 4: she's a doctor, her knowledge about the gut and how
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  Speaker 4: we need fermented foods in our gut and how to
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  Speaker 4: make it easy and accessible because people want easy and
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  Speaker 4: they want accessible. So let's go to the beginning, Ping,
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  Speaker 4: and thank you for joining me. You know, a lot
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  Speaker 4: of people would just go to the store and buy
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  Speaker 4: the kimchi or buy the yogurt. Why did you decide
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  Speaker 4: that you needed something in your kitchen to help you ferment?
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  Speaker 4: And what started you on the journey? Was it the
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  Speaker 4: fact that you're a doctor and you know the benefits
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  Speaker 4: of fermented food? Was it culture? Was it a mix
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  Speaker 4: of two? Did you just always grow up with these
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  Speaker 4: kinds of foods? What started you on the path?
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  Speaker 6: Okay. Well, thank you. First of all, thank you for
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  Speaker 6: having me, Carl, within that. communicating back and forth. And
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  Speaker 6: this is actually a long, long story. So I've been
• 9:16
  Speaker 6: a little background about me. I'm actually a cancer doctor
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  Speaker 6: for 20 years, practiced in Southern California. I'm still practicing.
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  Speaker 6: I have two girls of my own and I raised
• 9:28
  Speaker 6: three kids. And the whole journey started very beginning. The
• 9:33
  Speaker 6: younger girl has really bad allergy, was not compatible with life.
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  Speaker 6: So food allergies start from two months old. And that
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  Speaker 6: really forced me to cook because nothing she can eat.
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  Speaker 6: Even I try to nurse her, I have to really
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  Speaker 6: be super careful. And also the meantime, parallel going on
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  Speaker 6: in my career as oncologist, I realized that limitation of
• 9:55
  Speaker 6: Western medicine. So you realize, okay, you have line one, two, three,
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  Speaker 6: four of chemo. and then what's next and the person's
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  Speaker 6: still in a really good function status shall we just
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  Speaker 6: send them to hospice by textbook no we can't so
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  Speaker 6: I'm a type of a person more like a problem
• 10:13
  Speaker 6: solver so I start to explore the alternative side of
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  Speaker 6: treating patient using food and using herbs. And the meantime,
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  Speaker 6: my home kitchen, I have to cook. And that start
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  Speaker 6: a whole journey of looking to food as medicine. And
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  Speaker 6: one of the striking thing as oncologists, I find out
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  Speaker 6: is chemo patient. If you give them chemotherapy and you said,
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  Speaker 6: you go ahead, eat this to keep your gut functional
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  Speaker 6: and keep yourself healthy. It doesn't work that way because
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  Speaker 6: chemo make them nauseous, vomiting, or diarrhea. They couldn't absorb.
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  Speaker 6: So that's basically fundamentally changed the thing. You are not
• 10:56
  Speaker 6: simply what you eat. You are what you can absorb.
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  Speaker 6: So that was actually the main thing. After my younger
• 11:04
  Speaker 6: daughter was born, that was 19 years ago, and also
• 11:07
  Speaker 6: in my early practice, I teach patients how to eat,
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  Speaker 6: how to cook easy, absorbable food.
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  Speaker 4: Doctors often make the worst patients. Were you eating properly?
• 11:19
  Speaker 4: Were you eating the right foods at the time? Or
• 11:22
  Speaker 4: did you start eating better once you started exploring things
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  Speaker 4: for your patients and for your daughter?
• 11:28
  Speaker 6: That's a good question. I forced to eat better. I'm
• 11:30
  Speaker 6: not a good eater. I always tease during the residency days,
• 11:37
  Speaker 6: our staple is fried chicken and fries and peanut butter cup.
• 11:43
  Speaker 6: But yeah, because of the daughter, I forced to really
• 11:46
  Speaker 6: have to cook. So the time I learned to cook
• 11:50
  Speaker 6: for her, I become better in the kitchen. And then
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  Speaker 6: what really make me kind of find out the benefit
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  Speaker 6: of fermented food is my older daughter. The older daughter
• 12:01
  Speaker 6: right now is 23. And then she developed autoimmune disease
• 12:05
  Speaker 6: at age of 13. That's the puberty age for young people. people,
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  Speaker 6: and that's actually a vulnerable state for most of the
• 12:13
  Speaker 6: autoimmune disease. And for her, I have trouble tapering her
• 12:16
  Speaker 6: off steroid. And that's, as a mother, you know, I
• 12:19
  Speaker 6: use the most toxic drug every day. That's chemotherapy. But
• 12:23
  Speaker 6: I agree with you 100% that you need to cook
• 12:28
  Speaker 6: at home, number one. Number two, don't take any unnecessary
• 12:31
  Speaker 6: prescription drug, period, because they all have toxic effects. So
• 12:35
  Speaker 6: I tried to get my daughter off steroid and I
• 12:38
  Speaker 6: just couldn't. So for that reason, I dive into, you know,
• 12:43
  Speaker 6: all the knowledge I have at that point, I've been
• 12:45
  Speaker 6: cooking for 10 years. And also a background of me,
• 12:48
  Speaker 6: I have a PhD in microbiology and immunology. So I'm
• 12:52
  Speaker 6: really good in terms of experimenting and also have a
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  Speaker 6: bit of a scientific mind besides being a clinician. And
• 13:01
  Speaker 6: I self-taught over the course of years of traditional Chinese medicine, nutrition,
• 13:06
  Speaker 6: being my younger daughter was so kind of allergic to everything.
• 13:10
  Speaker 6: And then at that point, 10 years ago, it was
• 13:12
  Speaker 6: a very kind of a strong message, gut health. And
• 13:15
  Speaker 6: even as a physician, I'm not so sure I understand
• 13:18
  Speaker 6: what gut health is. It's simply the well-being, the regularity.
• 13:23
  Speaker 6: But because the gut health message is so strong, so
• 13:26
  Speaker 6: I said, okay, I'll make food to make the gut healthier.
• 13:31
  Speaker 6: And that's what the probiotics, I start to give them probiotics,
• 13:35
  Speaker 6: and then I realized it's medicine. You know, if you
• 13:38
  Speaker 6: really know how probiotic is made, it's basically you grow
• 13:42
  Speaker 6: the bacteria in a big culture tank, and then you
• 13:45
  Speaker 6: wash them, and then you freeze dry and calibrate. It's
• 13:49
  Speaker 6: exactly a process. procedure for medicine. So I don't like medicine.
• 13:55
  Speaker 6: I said, well, let's go to food. I make all
• 13:58
  Speaker 6: kinds of fermented food.
• 13:58
  Speaker 4: And, you know, I have, I have maintained since my
• 14:01
  Speaker 4: days with HIV AIDS and all of my friends who
• 14:03
  Speaker 4: had it and my late husband who had it, you know,
• 14:06
  Speaker 4: we used to grow kombucha mushrooms in the, in the
• 14:09
  Speaker 4: closet and we didn't know if they helped. It was
• 14:11
  Speaker 4: just at the time, it was one of the things
• 14:14
  Speaker 4: that HIV patients were doing. Oh, they were doing, oh,
• 14:17
  Speaker 4: they were rubbing film developer on their gut. They're on
• 14:19
  Speaker 4: their stomach. They were, There's so many things that came out.
• 14:23
  Speaker 4: But kombucha was one of them. So we used to
• 14:24
  Speaker 4: grow these little bastards in the closet. And I hated
• 14:28
  Speaker 4: the stink. I could not make Andrew drink it. But
• 14:31
  Speaker 4: he tried. But we looked at food as more than
• 14:35
  Speaker 4: just food. We started to look at food that would
• 14:37
  Speaker 4: boost his immune system, that would help fight opportunistic infections,
• 14:42
  Speaker 4: that would build him up. So if something came along,
• 14:46
  Speaker 4: it wouldn't knock him as far down. And we really
• 14:49
  Speaker 4: started getting, and he loved to cook. So we really
• 14:51
  Speaker 4: started getting into different foods. Now, I, of course, approached
• 14:55
  Speaker 4: you because of expense. I am a vegan, and they
• 14:58
  Speaker 4: like to really charge us a lot at the store.
• 15:01
  Speaker 4: A cup of vegan yogurt, five ounces, is $ 2.
• 15:03
  Speaker 5: 50.
• 15:03
  Speaker 4: A jar of vegan kimchi, six ounces, is $ 7. 00. And
• 15:10
  Speaker 4: I was like, you know, and I hear that, oh,
• 15:12
  Speaker 4: you're supposed to eat two ounces of kimchi a day.
• 15:14
  Speaker 4: It's a great probiotic. And I didn't want to buy
• 15:17
  Speaker 4: these probiotic pills. Not only are they like 30 or
• 15:20
  Speaker 4: 40 bucks for a bottle, but I thought, well, what's
• 15:23
  Speaker 4: in them? I must be able to, you know, I
• 15:25
  Speaker 4: must be able to duplicate this at home somehow. And
• 15:28
  Speaker 4: that's when everyone was like, well, you've got to eat
• 15:30
  Speaker 4: more fermented foods. And I'm like, well, how do I
• 15:34
  Speaker 4: ferment food? And so I started looking into it and bam,
• 15:38
  Speaker 4: the Ferment Pro came up in front of me. And
• 15:40
  Speaker 4: I thought, well, wait, if this device makes it as
• 15:43
  Speaker 4: easy as it says, then why wouldn't I be making
• 15:45
  Speaker 4: my own yogurt? And why wouldn't I be making my
• 15:47
  Speaker 4: own kimchi? And why wouldn't I be, you know, I
• 15:50
  Speaker 4: have a sourdough starter. Why wouldn't I be proofing my
• 15:52
  Speaker 4: bread in there? And why wouldn't I be? So you
• 15:55
  Speaker 4: were kind enough to send one. I have used it
• 15:57
  Speaker 4: every day since, just every day. I've now perfected.
• 16:01
  Speaker 6: Thank you.
• 16:01
  Speaker 4: I've now perfected soy yogurt. Just perfected it.
• 16:04
  Speaker 6: It's awesome.
• 16:05
  Speaker 4: Thick and delicious. It's 110 degrees for 10 hours. And
• 16:10
  Speaker 4: there we go.
• 16:11
  Speaker 6: Yes.
• 16:12
  Speaker 4: And my first batch of kimchi, 80 ounces from one
• 16:17
  Speaker 4: head of Napa cabbage. So two big 32 ounce Mason jars,
• 16:21
  Speaker 4: plus a smaller Mason jar of eight ounces in the store.
• 16:26
  Speaker 4: I priced it. It would have been $ 37 for all
• 16:29
  Speaker 4: that kimchi cost me under $ 6 to make. And it's
• 16:33
  Speaker 4: so much tastier and better, you know, because it came
• 16:37
  Speaker 4: out of my kitchen after three days. And your recipes
• 16:40
  Speaker 4: made it just so easy. So how did you design
• 16:43
  Speaker 4: this box? I mean, your strong point is medicine, not engineering.
• 16:49
  Speaker 4: So how did you end up with this really commercial
• 16:52
  Speaker 4: fermenter in a box? Okay.
• 16:55
  Speaker 6: So the first thing is the need. I have to
• 16:58
  Speaker 6: give you my own brew of kombucha. Our kombucha is
• 17:01
  Speaker 6: delicious and changed everything. So the box was designed initially
• 17:04
  Speaker 6: for kombucha. Kombucha gave my daughter kombucha. off steroid, no problem.
• 17:09
  Speaker 6: She's been off steroid for 10 years, not having major
• 17:13
  Speaker 6: flare at all. And then also kombucha really changed me
• 17:17
  Speaker 6: as a kind of a pretty self-abusive kind of hardworking
• 17:22
  Speaker 6: woman and reversed my premature menopause. That's huge to me.
• 17:27
  Speaker 6: I think whoever in medicine, you know, that's huge because
• 17:31
  Speaker 6: No medicine can do that without side effects. So when
• 17:34
  Speaker 6: I'm really making kombucha, I find out in wintertime it
• 17:36
  Speaker 6: takes about four weeks in the L.A. kitchen because our
• 17:39
  Speaker 6: temperature is down to 50 degrees. And the nice part
• 17:43
  Speaker 6: is I have microbiology background. You know, I said, like,
• 17:46
  Speaker 6: give me an incubator. I can make kombucha in consistent
• 17:49
  Speaker 6: three to five days regardless of the season. So that's
• 17:53
  Speaker 6: the thought. And I happen to have a little bit
• 17:55
  Speaker 6: of– I'm a very handy problem solver around the house
• 18:02
  Speaker 6: because I've been a single mother forever. I fix almost everything.
• 18:07
  Speaker 6: I mean, the biggest thing I fix is a yard
• 18:11
  Speaker 6: project that they told me the drain from the backyard
• 18:15
  Speaker 6: to the front is totally clogged up. They need to
• 18:19
  Speaker 6: kind of open up the ground cement and re-pipe it.
• 18:22
  Speaker 4: I had that done.
• 18:26
  Speaker 6: It was $ 14, 000. They quoted me $ 30, 000 and $ 30, 000. I'm like,
• 18:29
  Speaker 6: if in the human body, the blood vessel is clogged up,
• 18:32
  Speaker 6: we don't open them up. We use a wire to
• 18:35
  Speaker 6: really reopen, recanalize them. So I get a snake out
• 18:40
  Speaker 6: of Home Depot for $ 70. I fix the drain segment
• 18:44
  Speaker 6: by segment and find out it's really not the dirt.
• 18:47
  Speaker 6: It's the tree roots get into it. So I opened
• 18:50
  Speaker 6: the whole thing, and then I have a program of
• 18:53
  Speaker 6: getting the root killer on a systemic, like a calendar-based way.
• 18:59
  Speaker 6: I never have issues. So $ 70 fix a problem of $ 30, 000.
• 19:04
  Speaker 6: So that's basically who I am. I also have a
• 19:06
  Speaker 6: pretty extensive background in terms of I love my dad
• 19:10
  Speaker 6: is a really good electric engineer. I can put up
• 19:13
  Speaker 6: a radio myself. Oh, well, that's how. Yeah, that's that's
• 19:17
  Speaker 6: kind of a mixed background. I'm more like a medicine person.
• 19:22
  Speaker 6: But if you tell me to fix some appliances, yeah,
• 19:25
  Speaker 6: as big as the.
• 19:26
  Speaker 4: Human body is just a biological machine. It works off
• 19:29
  Speaker 4: electrical impulses. It works because of a balance of chemicals, sodium, potassium, magnesium.
• 19:35
  Speaker 4: They make a small electric current that fires the brain.
• 19:38
  Speaker 4: The brain fires the rest of everything else to a
• 19:40
  Speaker 4: wiring system, better known as our nervous system. And so basically,
• 19:45
  Speaker 4: we're just a house with different, you know, with different
• 19:48
  Speaker 4: wiring and different rooms and. we've got, you know, like
• 19:51
  Speaker 4: our air conditioner is our skin and our, you know, our,
• 19:54
  Speaker 4: our central heating is our, you know, so we, our
• 19:56
  Speaker 4: water pump is our heart. And, you know, so we, we,
• 19:59
  Speaker 4: we are basically a machine, the human machine. So a doctor,
• 20:03
  Speaker 4: you know, looks at a human, much like you looked
• 20:05
  Speaker 4: at the plumbing under your house. It's like, it needs angioplasty.
• 20:09
  Speaker 4: That's all it needs.
• 20:11
  Speaker 6: That's the word.
• 20:11
  Speaker 5: Yes. Good job. Yes.
• 20:12
  Speaker 4: Oh, I can speak doctor.
• 20:13
  Speaker 6: Too many years in the hospitals.
• 20:19
  Speaker 4: All right, well, when we come back, we're going to
• 20:21
  Speaker 4: do another segment. And when we come back, we're going
• 20:23
  Speaker 4: to talk about the design and then the cost savings
• 20:26
  Speaker 4: and the benefits. Obviously, if you know about kombucha, a
• 20:30
  Speaker 4: lot of you see it in the stores. Can you
• 20:33
  Speaker 4: really trust something that's been sitting on the shelf for
• 20:35
  Speaker 4: God knows how long and who grew it and where
• 20:37
  Speaker 4: and how? Wouldn't it be better to have it in
• 20:39
  Speaker 4: your own kitchen and know where it came from? The
• 20:42
  Speaker 4: same with kimchi, the same with yogurt. And let me
• 20:44
  Speaker 4: be clear. There are many ways to do what we're
• 20:48
  Speaker 4: talking about. So if you cannot afford a ferment pro
• 20:51
  Speaker 4: or if you, you know, whatever, I still encourage you
• 20:54
  Speaker 4: to get into fermentation of food because it is. It
• 20:59
  Speaker 4: is health. Food is medicine. Your gut is one of
• 21:03
  Speaker 4: the things we've ignored forever. And it is time to
• 21:06
  Speaker 4: pay attention to your gut. And, you know, this is
• 21:10
  Speaker 4: the age. Because as we age, you need good bacteria.
• 21:13
  Speaker 4: We'll be right back with King. I am Carell. Don't
• 21:16
  Speaker 4: go anywhere. You have to be proud with hatred. Hey everyone,
• 21:41
  Speaker 4: it's Carell. You know, Pride Month was rough this year.
• 21:44
  Speaker 4: We had a lot of hate heaped upon us from Trump,
• 21:47
  Speaker 4: from MAGA, and from other governments around the world. And
• 21:51
  Speaker 4: if you are a trans person, you are really going
• 21:53
  Speaker 4: through a particular type of hell right now. That's why
• 21:56
  Speaker 4: when I was thinking of my next single in June,
• 21:59
  Speaker 4: I sat down and I wrote, you have to be proud.
• 22:02
  Speaker 4: You have to be proud with anger so loud. Streaming everywhere.
• 22:07
  Speaker 4: Keep fighting. Keep singing. Keep dancing. We're going to win.
• 22:22
  Speaker 5: All right.
• 22:23
  Speaker 4: Welcome back. I am Carell. We're talking fermenting. That's right.
• 22:26
  Speaker 4: Rotting food. Why not? Because your gut loves it. And
• 22:29
  Speaker 4: every day on my newsfeed, because I read health issues,
• 22:32
  Speaker 4: I read a lot of health journals and JAMA, Journal
• 22:35
  Speaker 4: of American Medicine. I read a lot of stuff that
• 22:38
  Speaker 4: the layman's don't. And I've done that ever since AIDS.
• 22:41
  Speaker 4: I used to read clinical summaries, clinical report studies. I
• 22:45
  Speaker 4: got Andrew on a drug study at Stanford that way
• 22:48
  Speaker 4: for what would become protease inhibitors. And so, you know,
• 22:52
  Speaker 4: I read a lot more than y'all probably do. And
• 22:55
  Speaker 4: every day now I'm getting another article from a journal
• 23:00
  Speaker 4: about the importance of pre and probiotics in the gut
• 23:03
  Speaker 4: and how the gut we now know Alzheimer's can be
• 23:07
  Speaker 4: affected by your gut. We know that certain cancers can
• 23:12
  Speaker 4: be affected by your gut. We know that your immune
• 23:14
  Speaker 4: system is affected by your gut. And we know that
• 23:17
  Speaker 4: even though we're just chock full of bacteria, if you
• 23:20
  Speaker 4: took all the human out of us, you would still
• 23:22
  Speaker 4: see our outline because of all the bacteria that are
• 23:26
  Speaker 4: in us. You've got to feed them. And there are
• 23:29
  Speaker 4: good bacteria and bad bacteria, just like witches. And so
• 23:33
  Speaker 4: you want the good bacteria to flourish and the bad
• 23:35
  Speaker 4: bacteria to not. Also, I don't like to take a
• 23:39
  Speaker 4: lot of drugs, but if you do and you need
• 23:41
  Speaker 4: to take drugs, for instance, if you're on an antibiotic,
• 23:44
  Speaker 4: then you need a probiotic to replenish the bacteria, the
• 23:48
  Speaker 4: good bacteria, because an antibiotic is kind of like a
• 23:51
  Speaker 4: ballistic missile. It bombs all the bacteria Not just the
• 23:56
  Speaker 4: bad ones. And then you've got to rebuild them afterwards.
• 24:00
  Speaker 4: So Ping Hu is with us and she invented the
• 24:02
  Speaker 4: Ferment Pro available on Amazon or fermentpro.com, ferment-pro.com. It is
• 24:10
  Speaker 4: like $ 3. 49 and worth every single penny because of the
• 24:14
  Speaker 4: money you're going to save. You'll save all that in
• 24:15
  Speaker 4: a month or two just by not having to purchase
• 24:17
  Speaker 4: the stuff in the store. And so you decided, I
• 24:21
  Speaker 4: need a box to make my kombucha. You invented quite
• 24:25
  Speaker 4: a box because not only does it go to a
• 24:27
  Speaker 4: set temperature and make it stable, which my friend Sean,
• 24:30
  Speaker 4: who has already bought one, he's like, yes, you can't
• 24:35
  Speaker 4: ever get a stable temperature and you need one. He
• 24:37
  Speaker 4: was so excited that your device does a stable temperature.
• 24:41
  Speaker 4: I just made sourdough baguettes, and I proofed it at
• 24:45
  Speaker 4: 85 degrees for 12 hours, and it was a constant. Actually,
• 24:50
  Speaker 4: the dough came out like the blob, and it was
• 24:52
  Speaker 4: going all over. It was really proofing. And so you
• 24:56
  Speaker 4: invent this device for kombucha, and then you discover, hey,
• 25:01
  Speaker 4: it can do other things. It can make yogurt. It
• 25:03
  Speaker 4: can make natto. It can make kimchi. It can make
• 25:08
  Speaker 4: lots of things, anything that you ferment. And it's got
• 25:10
  Speaker 4: such a big space inside of it. You can make
• 25:14
  Speaker 4: a lot of it. Did people think you were crazy?
• 25:17
  Speaker 4: It's like you're a doctor. What do you do in
• 25:18
  Speaker 4: making a food grade fermenter?
• 25:23
  Speaker 6: You know, when I find out fermented food is so,
• 25:26
  Speaker 6: so beneficial, it transform our health, including my elderly parents.
• 25:31
  Speaker 6: The nice background of microbiology helps.
• 25:35
  Speaker 4: Are you giving it as gifts? I already have given
• 25:37
  Speaker 4: away some kimchi. I've given away some yogurt. I'm like,
• 25:40
  Speaker 4: you've got to try my yogurt. Oh, here, try my kimchi.
• 25:42
  Speaker 4: I'm like, I'm already giving stuff away to strangers. I'm
• 25:46
  Speaker 4: at the park. Here, have some kimchi. And I mean it.
• 25:50
  Speaker 4: I really am. There's a homeless lady at the park.
• 25:53
  Speaker 4: She's been there three years. Her name is Monique. Yesterday,
• 25:56
  Speaker 4: I brought her kimchi. The day before that, I brought
• 25:58
  Speaker 4: her yogurt.
• 25:58
  Speaker 6: That's awesome.
• 26:00
  Speaker 4: I mean, homeless people need good gut bacteria too.
• 26:03
  Speaker 6: You know?
• 26:04
  Speaker 5: Yeah.
• 26:06
  Speaker 6: If you really understand in the kitchen, below 40 is refrigeration,
• 26:11
  Speaker 6: above 212 is the boiling cooktop. And in between, there's
• 26:17
  Speaker 6: really not any apparatus can keep a stable temperature for
• 26:21
  Speaker 6: a long time. And this machine can keep 50 to
• 26:24
  Speaker 6: 115 degree steady up to 30 days. And that's the
• 26:28
  Speaker 6: temperature of life, the invisible microbes that the trillions of
• 26:34
  Speaker 6: them live inside us and also many, many around us
• 26:39
  Speaker 6: in the ecosystem. So in the air, don't think it's clear.
• 26:42
  Speaker 6: We don't see. They're microbes. That is true.
• 26:45
  Speaker 4: That is the temperature of life. If you go much
• 26:47
  Speaker 4: below 50, your body doesn't like it. And if you
• 26:49
  Speaker 4: get above 115, which we have here in Vegas, your
• 26:52
  Speaker 4: body doesn't like it. In fact, we now know that
• 26:55
  Speaker 4: if you live in a hot temperature, you lose brain cells.
• 26:57
  Speaker 4: Your brain does not like being warm. It likes to
• 27:00
  Speaker 4: be between 50 and 50. preferably below 100, but 50
• 27:06
  Speaker 4: to 110, 15, that is the temperature of life. It
• 27:08
  Speaker 4: really is. I never really thought about that, but it is.
• 27:11
  Speaker 6: We basically welcome those microbes been long forgotten back to
• 27:16
  Speaker 6: our kitchen. And because in old days... Are people.
• 27:19
  Speaker 4: Afraid of this? Are they afraid to ferment because they're
• 27:22
  Speaker 4: afraid they'll create some sort of bad bacteria and poison
• 27:24
  Speaker 4: themselves or something? Do you find that people are hesitant
• 27:27
  Speaker 4: at first?
• 27:28
  Speaker 6: Yes, definitely. I think it's a kind of a learning curve.
• 27:32
  Speaker 6: And also you have to trust the process. First fermentation
• 27:37
  Speaker 6: happened about 9,000 years ago when they find out in
• 27:40
  Speaker 6: Chinese people are fermenting rice wine using the grain. And
• 27:45
  Speaker 6: back then we don't have refrigeration. We don't have a
• 27:47
  Speaker 6: whole lot of high-tech kitchen gadget, but things happen. So
• 27:52
  Speaker 6: that's the normal natural process. If you trust the process,
• 27:56
  Speaker 6: get a couple of practice, and then you will be there.
• 27:59
  Speaker 4: It's like sourdough bread. It was discovered quite by accident.
• 28:02
  Speaker 4: They left some bread. They had mixed up flour and water,
• 28:06
  Speaker 4: and they forgot about it. And they came back, and
• 28:08
  Speaker 4: it was all bubbly and alive. And they're like, wait,
• 28:10
  Speaker 4: what's this? Can I do something with this? And suddenly,
• 28:12
  Speaker 4: sourdough bread was born, but quite by accident. Like the Egyptians,
• 28:17
  Speaker 4: it's very old. Sourdough is very, very old.
• 28:20
  Speaker 6: Very old, yes. And it's the same practice in different
• 28:22
  Speaker 6: parts of the world. Sourdough bread in Europe is bread,
• 28:26
  Speaker 6: but in China, that's where I came from. We do
• 28:29
  Speaker 6: sourdough steampunk. I remember my grandma using that all the
• 28:33
  Speaker 6: time because you don't need a commercial yeast. You just
• 28:37
  Speaker 6: let the microbes in the flour do the job. And
• 28:40
  Speaker 6: it's usually about 40 plus different microbes in the flour.
• 28:45
  Speaker 6: They really do the fermentation and break down the hard
• 28:49
  Speaker 6: gluten to make some people that even gluten a bit sensitive,
• 28:53
  Speaker 6: they can eat sourdough bread. So it's a natural process.
• 28:56
  Speaker 6: Take a little time to familiar, but.
• 28:59
  Speaker 4: Well, and I want to address that and I want
• 29:02
  Speaker 4: to address how we get people over their fear. So
• 29:04
  Speaker 4: we will do one more segment because I want to,
• 29:07
  Speaker 4: because I, and I want people to know, by the way,
• 29:09
  Speaker 4: I failed. Okay. You're going to see a video of
• 29:13
  Speaker 4: me making yogurt and you're going to see the perfect video.
• 29:16
  Speaker 4: You're not going to see the fail video. I failed
• 29:19
  Speaker 4: a couple of times. I had to learn. I did learn.
• 29:22
  Speaker 4: And I'll tell you everything that I learned and why
• 29:24
  Speaker 4: I failed. when we come back. We have Ping Yu here.
• 29:28
  Speaker 4: She is the inventor of FermentPro. F-E-R-M-E-N-T dash pro dot com.
• 29:34
  Speaker 4: It is this marvelous, and it fits on your counter.
• 29:37
  Speaker 4: It fits on my counter. This marvelous box. And I
• 29:40
  Speaker 4: got to tell you before we go to break, one
• 29:42
  Speaker 4: of the coolest features. I do my yogurt overnight, and
• 29:45
  Speaker 4: it keeps it at 110, but then when it's done,
• 29:48
  Speaker 4: it cools it down to 50 degrees until I can
• 29:50
  Speaker 4: come and get it. So it keeps it nice and
• 29:52
  Speaker 4: cool and stops the fermenting so it doesn't over-process. We'll
• 29:55
  Speaker 4: finish up right when we come back. I am Carell.
• 29:58
  Speaker 4: Don't go anywhere except to youtube.com forward slash reallycarell or patreon.com
• 30:03
  Speaker 4: forward slash reallycarell to become a patron.
• 30:09
  Speaker 5: If you're not visiting reallycarell.com daily... You're missing out. Get
• 30:14
  Speaker 5: the podcast videos and the blog, including recipes, at williekarell.com.
• 30:19
  Speaker 5: That's really K-A-R-E-L dot com.
• 30:23
  Speaker 4: You have to be.
• 30:24
  Speaker 5: Proud with hatred.
• 30:28
  Speaker 4: Hey everyone, it's Carell, and I want to invite you
• 30:30
  Speaker 4: to stream my new single, You Have to Be Proud,
• 30:32
  Speaker 4: on Swishcraft Music. You Have to Be Proud, by Carell.
• 30:36
  Speaker 4: Go stream it, go march to it, go wave your
• 30:40
  Speaker 4: rainbow flags and piss off MAGA to it. Do whatever
• 30:43
  Speaker 4: you need to do to remind yourself and others, we
• 30:47
  Speaker 4: are stronger than ever, and they can't have our pride.
• 30:55
  Speaker 4: You have to be strong.
• 30:58
  Speaker 1: Showtime is here. No time to fear.
• 31:02
  Speaker 2: Carell is so near because Showtime is here.
• 31:05
  Speaker 1: So on with the show. Let's give it a go.
• 31:09
  Speaker 3: Carell is the one that you need to know.
• 31:13
  Speaker 4: All right, we are back. My final segment with Ping,
• 31:16
  Speaker 4: Ping Hu. And we are talking about the Ferment Pro,
• 31:19
  Speaker 4: but also just the benefits of fermented food. I know
• 31:21
  Speaker 4: one of my viewers, Rachel, she's had bouts. I'm not
• 31:25
  Speaker 4: going to give exactly what her bouts of health have been,
• 31:29
  Speaker 4: but she's had some health challenges. And I know that
• 31:32
  Speaker 4: she's always looking for ways to make herself healthier. And
• 31:36
  Speaker 4: I know that when we were talking about various medicines
• 31:39
  Speaker 4: being rough on you, that she can relate. My friend
• 31:43
  Speaker 4: Jason in Palm Springs has been very open about his melanoma.
• 31:46
  Speaker 4: They gave him five years to live. And then he
• 31:49
  Speaker 4: went on the new drugs at the time, Keytruda and others.
• 31:53
  Speaker 4: The melanoma is gone. He's in remission. But the drugs
• 31:56
  Speaker 4: nearly killed him. Put him in a wheelchair for a year.
• 31:59
  Speaker 4: He still sometimes walks with a cane. And that's from
• 32:01
  Speaker 4: the treatment, not from the cancer. So sometimes drugs can
• 32:05
  Speaker 4: be very rough. So if you can avoid them or
• 32:08
  Speaker 4: if you can mitigate their damage through food, it's always
• 32:14
  Speaker 4: best to. And fermented food is one of the best
• 32:16
  Speaker 4: ways to do that because of the guts. You should
• 32:19
  Speaker 4: be eating healthy. at least one serving of fermented food
• 32:23
  Speaker 4: a day, whether it's two ounces of kimchi, a cup
• 32:25
  Speaker 4: of yogurt, natto whether it's drinking kombucha whatever it is
• 32:30
  Speaker 4: it should be something you're incorporating on a daily basis
• 32:34
  Speaker 4: and now this machine i'm i'm eating kimchi every day
• 32:36
  Speaker 4: for lunch i got my yogurt for my snack at
• 32:38
  Speaker 4: 10 a.m before the show i've you know i've and
• 32:41
  Speaker 4: i'll make the kombucha i'll get i'll get your little
• 32:44
  Speaker 4: starter kit because i know you have starter kits i'll
• 32:46
  Speaker 4: get your little starter kit i'll make some kombucha i'll
• 32:48
  Speaker 4: try to drink it i drink tea so i will
• 32:50
  Speaker 4: i will drink the kombucha Now, Ping, how do we
• 32:54
  Speaker 4: get people over their fear of, you know, you and
• 32:58
  Speaker 4: I might like a science experiment, but some people are afraid.
• 33:02
  Speaker 4: So how do we get them over their fear of
• 33:04
  Speaker 4: fermenting at home? You know, how do we say to them, look,
• 33:07
  Speaker 4: you might make a mistake. So what? Start over like
• 33:09
  Speaker 4: I did with the yogurt. I made a mistake. It
• 33:11
  Speaker 4: didn't congeal. Uh, and then you and I talked via
• 33:14
  Speaker 4: text and you said, you know what, add another starter
• 33:16
  Speaker 4: culture to it and let it go for a few.
• 33:18
  Speaker 4: And I did, and it worked, uh, you know, so, uh,
• 33:21
  Speaker 4: it was a great success. And then I finally found
• 33:24
  Speaker 4: the key, you know, one, 10 degrees, 10 hours yogurt
• 33:27
  Speaker 4: or a soy milk that has at least 12 grams
• 33:30
  Speaker 4: of protein per eight ounces. Cause protein is what creates yogurt,
• 33:35
  Speaker 4: by the way, for all of you that don't know
• 33:37
  Speaker 4: the protein in the milk, whether it's plant milk or
• 33:40
  Speaker 4: cow's milk works with the microbes. and thickens. That's what
• 33:43
  Speaker 4: causes it to thicken, is the protein. And so how
• 33:47
  Speaker 4: do we get them over this fear?
• 33:51
  Speaker 6: I think first, patient, people have to realize they need
• 33:56
  Speaker 6: to make it. Because this device, at least for now,
• 33:59
  Speaker 6: a lot of times people think it's optional, which I
• 34:02
  Speaker 6: think it is for the most time. But whenever you
• 34:07
  Speaker 6: realize eating is so important, cooking is so important, simply
• 34:11
  Speaker 6: just cooking for yourself, meal prep, you probably get the
• 34:15
  Speaker 6: best tip for longevity. Okay.
• 34:18
  Speaker 4: Yeah, but you said something interesting. Fermented food is not optional.
• 34:22
  Speaker 4: If you were really paying attention to your body, you
• 34:24
  Speaker 4: have to eat fermented food every single day because you
• 34:27
  Speaker 4: need pro and prebiotics. You need them. And so it's mandatory.
• 34:31
  Speaker 4: You have to eat fermented food or should be.
• 34:34
  Speaker 6: So what's really commercial of the available product, they kind
• 34:38
  Speaker 6: of bypass this step. You know, Ideally, we cook at home.
• 34:41
  Speaker 6: Everything starts from scratch, but it's not practical. So young people,
• 34:45
  Speaker 6: they DoorDash, they UberEat, and then they take those gummies.
• 34:50
  Speaker 6: The gummy was the ProPre and all the fiber mix.
• 34:53
  Speaker 6: So that's what really kind of bypassed the thing. I mean,
• 34:57
  Speaker 6: I'm just talking about whoever realized, you know what, I
• 35:00
  Speaker 6: need to pay attention to my health. I need to cook.
• 35:03
  Speaker 6: And you'll be surprised how easy it is. I mean,
• 35:05
  Speaker 6: start from easy, yogurt. It doesn't take much. You just
• 35:09
  Speaker 6: a spoonful of yogurt and you do the non-dairy milk.
• 35:14
  Speaker 6: We can do the regular milk. You just pour it in.
• 35:16
  Speaker 6: You don't even need to boil the milk. You can
• 35:19
  Speaker 6: use any container. That's what the beautiful part of it.
• 35:22
  Speaker 6: And then second day you say, oh my goodness, a
• 35:25
  Speaker 6: store-bought yogurt is worth what? Two to three dollars if
• 35:29
  Speaker 6: it's a good quality one. You made it in less
• 35:32
  Speaker 6: than 30 cents.
• 35:34
  Speaker 4: I did. I asked ChatGPT how much it cost for
• 35:37
  Speaker 4: my yogurt, and it said 27 cents total for everything.
• 35:41
  Speaker 4: And that's for the culture, that's for the milk, that's
• 35:44
  Speaker 4: for the power that run the Ferment Pro, that was
• 35:46
  Speaker 4: for everything. So under, right around a quarter, and in
• 35:50
  Speaker 4: the store, it's literally $ 2. 20 for a six-ounce cup, and
• 35:54
  Speaker 4: I get eight ounces for 27 cents. In today's economy,
• 35:58
  Speaker 4: it just doesn't make any sense to not make it yourself.
• 36:02
  Speaker 4: All right. You know what? We're going to do one
• 36:05
  Speaker 4: more segment because it's my show and I'm allowed to.
• 36:06
  Speaker 4: We'll be right back. Don't go anywhere.
• 36:13
  Speaker 5: It's broadcasting from a completely different point of view.
• 36:17
  Speaker 4: Yours.
• 36:18
  Speaker 5: Listen daily to the Corelcast on your favorite streaming service.
• 36:30
  Speaker 5: You're listening to the Corelcast. Driving you home or driving
• 36:35
  Speaker 5: you crazy. It's broadcasting from a completely different point of view.
• 36:41
  Speaker 4: Yours.
• 36:42
  Speaker 5: Listen daily to the Corelcast on your favorite streaming service.
• 36:54
  Speaker 5: You're listening to the Corelcast. Driving you home or driving
• 36:59
  Speaker 5: you crazy.
• 37:00
  Speaker 4: Stream I Dance Because on all services. The song is very,
• 37:04
  Speaker 4: very personal to me, and the video now is very
• 37:08
  Speaker 4: touching to me. I cried the first time. Well, I
• 37:10
  Speaker 4: cry all the time, but I cried the first time
• 37:12
  Speaker 4: I saw it. We all have somebody, whether it's someone
• 37:15
  Speaker 4: that's passed from AIDS or some other thing, we all
• 37:18
  Speaker 4: have people that we danced with, and that's why we dance.
• 37:21
  Speaker 4: Stream I Dance Because on all services.
• 37:25
  Speaker 5: Now it's true.
• 37:28
  Speaker 4: All right, the beauty of having your own show. When
• 37:30
  Speaker 4: you're having fun with a guest, you can take it longer.
• 37:32
  Speaker 4: All right, so Ping, you as my guest. And people,
• 37:37
  Speaker 4: I preach to you. You know, on last week's show,
• 37:40
  Speaker 4: let me digress here a little, Ping, if you'll indulge me.
• 37:42
  Speaker 4: On last week's show, I did a show about the
• 37:45
  Speaker 4: truth and how the truth has become almost obsolete because
• 37:51
  Speaker 4: a lot of truth is inconvenient. And we don't like
• 37:55
  Speaker 4: the truth. And so we ignore it. Here's the truth.
• 37:59
  Speaker 4: You have to cook. If you don't cook for yourself,
• 38:02
  Speaker 4: you're going to be eating crap because two-thirds of what
• 38:05
  Speaker 4: they sell in the grocery store is toxic. Look at
• 38:08
  Speaker 4: the health of America. We spend more money on health
• 38:11
  Speaker 4: care than any other industrialized nation per capita, and we
• 38:15
  Speaker 4: have the worst outcomes of any per nation situation. when
• 38:19
  Speaker 4: it comes to healthcare per capita. Why do you all
• 38:22
  Speaker 4: suppose that is? I have not, as a vegan, you
• 38:25
  Speaker 4: know that I get preachy about it, but the food
• 38:28
  Speaker 4: industry purposely leads you to the medical industry. It is
• 38:33
  Speaker 4: not hard to see. Are they in cahoots? Yes, I
• 38:38
  Speaker 4: really believe they are. Because you eat crap food, and
• 38:41
  Speaker 4: then you have to go to the medical industry to
• 38:44
  Speaker 4: mitigate the effects of the bad food, and then they
• 38:47
  Speaker 4: charge you. Look at Ozempic and Wegovia and everything else.
• 38:50
  Speaker 4: I'm not saying it's a bad thing. People need to
• 38:52
  Speaker 4: lose weight. But People got so fat, they now have
• 38:56
  Speaker 4: to jab themselves every week with a drug that we
• 38:58
  Speaker 4: don't even know what it does to you 10 years
• 39:00
  Speaker 4: down the line. And now I just read people's fingernails
• 39:02
  Speaker 4: are falling off because of it. You know, we don't
• 39:05
  Speaker 4: know what it does to you. Wouldn't it just be
• 39:07
  Speaker 4: better to follow a better diet? So here's the truth.
• 39:11
  Speaker 4: If you don't, you go to work every day or
• 39:14
  Speaker 4: you get a pension or whatever, and that money is
• 39:17
  Speaker 4: for what? You're going to say it's for life. Okay. Well,
• 39:20
  Speaker 4: what is life? Life is eating. There's only a few
• 39:24
  Speaker 4: things in the world that you need to do. Eat, breathe, poop, pee,
• 39:28
  Speaker 4: have a place to live. That's about it. Drink water.
• 39:32
  Speaker 4: That's what you need. Food, water, air, housing. That's what
• 39:36
  Speaker 4: a human needs. And yet we relegate so much of
• 39:40
  Speaker 4: what's the most important, our food, to other people, to restaurants,
• 39:45
  Speaker 4: to grocery stores, to drive-thrus, to Uber Eats, to whatever.
• 39:49
  Speaker 4: If you take back control of it, you feel better,
• 39:52
  Speaker 4: you look better, and your body responds. Your body says,
• 39:57
  Speaker 4: thank you. And it's just, excuse me, it's just tastier.
• 40:02
  Speaker 4: And so with something like a fermenter, you might be, well, Corel,
• 40:06
  Speaker 4: you know, who needs a fermenter? You do. Whether it's
• 40:09
  Speaker 4: this fermenter, the Ferment Pro, or it's another way that
• 40:12
  Speaker 4: you do it, you need to do this because the
• 40:15
  Speaker 4: science on gut microbe health is It's just overwhelming now.
• 40:20
  Speaker 4: Every day there's more and more. And so whether it's
• 40:23
  Speaker 4: making your own kombucha or making kimchi or making natto,
• 40:26
  Speaker 4: which I've yet to make, or proofing sourdough bread, whatever
• 40:30
  Speaker 4: it is, you need to be doing it. And you
• 40:32
  Speaker 4: need to find a way that's easy because if it's
• 40:34
  Speaker 4: not easy, you're not going to do it. If it's hard,
• 40:36
  Speaker 4: if it's involved, you're not going to do it. I
• 40:40
  Speaker 4: can't tell you how easy the yogurt that I make is.
• 40:43
  Speaker 4: I take a 32-ounce. I'm going to start making my
• 40:45
  Speaker 4: own soy milk for the yogurt, by the way. But
• 40:47
  Speaker 4: right now I use Eden soy because it's 12 grams
• 40:50
  Speaker 4: of protein per cup. I put 32 ounces in a pot.
• 40:54
  Speaker 4: I heat the pot to 110 degrees. I have a
• 40:57
  Speaker 4: little thermometer. The minute it gets 110, I stop. I
• 41:00
  Speaker 4: put in my yogurt culture. I stir. I pour it
• 41:03
  Speaker 4: into four 8-ounce mason jars. I set the Ferment Pro
• 41:08
  Speaker 4: at 110 for 10 hours, and I leave. That's it.
• 41:11
  Speaker 4: I leave. The next morning I wake up, I have solid,
• 41:14
  Speaker 4: fabulous yogurt. Put it in the refrigerator for four or
• 41:17
  Speaker 4: five hours. Last night, I wanted to make icing for
• 41:20
  Speaker 4: some chocolate donuts that I made. I took eight ounces
• 41:23
  Speaker 4: of the soy yogurt with a half a cup of
• 41:26
  Speaker 4: peanut butter powder and a splash of agave, mixed it up.
• 41:30
  Speaker 4: I got this great, firm frosting that was basically all protein.
• 41:34
  Speaker 4: And yet it was delicious peanut butter frosting. But I
• 41:38
  Speaker 4: made it with the soy yogurt that I made in
• 41:40
  Speaker 4: the Ferment Pro and peanut butter powder and a splash
• 41:43
  Speaker 4: of agave. And it was just sublime. And so you
• 41:47
  Speaker 4: can make kimchi as spicy as you want, not spicy
• 41:50
  Speaker 4: at all. It doesn't have to burn your gut out.
• 41:52
  Speaker 4: It can be non-spicy. You can make white kimchi. You
• 41:55
  Speaker 4: can make kombucha in any way that you want. So
• 41:59
  Speaker 4: now that I've preached, because I get preachy, But there
• 42:04
  Speaker 4: is truth. I mean, you're a doctor and an oncologist.
• 42:07
  Speaker 4: And so you know this, that grocery stores sell us
• 42:11
  Speaker 4: poison nowadays. You know, Michael Pollan, the author, the very
• 42:15
  Speaker 4: famous author, he once said to me, if it comes
• 42:18
  Speaker 4: from a plant, eat it. If it's made in a plant, don't.
• 42:24
  Speaker 4: And if you read ingredients and you can't picture where
• 42:28
  Speaker 4: they are in the grocery store, don't eat that. If
• 42:32
  Speaker 4: there's some word there, then you don't, like, what aisle
• 42:34
  Speaker 4: would mano, sado, blada, blada, blada be? You know, if
• 42:38
  Speaker 4: you don't know where it's at in the grocery store,
• 42:40
  Speaker 4: don't eat it. And the easiest way to do that
• 42:42
  Speaker 4: is to take back control of what you put in
• 42:45
  Speaker 4: your body. And one of the things you're not putting
• 42:47
  Speaker 4: enough of is healthy gut bacteria. So you mentioned kombucha.
• 42:51
  Speaker 4: How long does it take to make kombucha in the
• 42:54
  Speaker 4: Ferment Pro?
• 42:56
  Speaker 6: Kombucha in the consistent temperature, 85 degrees, take about three
• 43:00
  Speaker 6: to five days the most. So I want to take
• 43:03
  Speaker 6: back a bit, although I did invent this machine and
• 43:07
  Speaker 6: I would like people to try it. But if you're
• 43:10
  Speaker 6: a little hesitant and it is a bit pricey for you,
• 43:13
  Speaker 6: you can always start fermentation just at your kitchen at
• 43:18
  Speaker 6: room temperature. Because usually fermentation, if temperature is not optimal,
• 43:24
  Speaker 6: can be compensated by time. The only problem is sometimes
• 43:27
  Speaker 6: it causes contamination and you feel like defeated, discouraged. But
• 43:33
  Speaker 6: simple star kefir, for example, or kefir, they said, is
• 43:37
  Speaker 6: the room temperature of dairy, kind of fermented dairy. And
• 43:42
  Speaker 6: it's more like sourdough bread. It's the wild army of microbes.
• 43:48
  Speaker 6: They usually can ferment dairy, either dairy or non-dairy milk.
• 43:56
  Speaker 6: in about a room temperature, 70 degree in 24 hours.
• 44:00
  Speaker 6: So you can try those things and then try whether
• 44:03
  Speaker 6: you can, this food help you because it will, nine
• 44:07
  Speaker 6: out of 10, it will help you.
• 44:09
  Speaker 4: Well, I know what you say about the finances, especially
• 44:12
  Speaker 4: right now, but I have to tell you this. I
• 44:14
  Speaker 4: always maintain to everybody, you'll spend $ 30, 000 on a car
• 44:18
  Speaker 4: that pollutes the atmosphere and opens your wallet to the
• 44:21
  Speaker 4: gas company. Behind me, behind this green screen is an
• 44:24
  Speaker 4: 80-inch television. Everybody has a TV. They'll spend $ 1, 000, $ 2, 000
• 44:29
  Speaker 4: on a TV when a book is free. Your kitchen
• 44:32
  Speaker 4: should be one of the rooms you spend the most
• 44:34
  Speaker 4: money on because all health starts in the kitchen and
• 44:39
  Speaker 4: the bedroom. You need sleep, sex, and good food. That's
• 44:44
  Speaker 4: what you need to survive. So the two rooms you
• 44:47
  Speaker 4: should spend the most money on is not the TV room,
• 44:50
  Speaker 4: not the living room. the kitchen and the bedroom. You
• 44:53
  Speaker 4: should have a bed that you love and adore, a
• 44:56
  Speaker 4: bedroom that feels welcoming so you're going to get good sleep.
• 45:00
  Speaker 4: You've got to have an air conditioner because you've got
• 45:01
  Speaker 4: to sleep in 69 degrees. And in the kitchen, spend
• 45:05
  Speaker 4: whatever you want because if it's going to help you cook,
• 45:09
  Speaker 4: people say, well, Carell, you've got that Brava oven. It's $ 1, 000. Yes,
• 45:14
  Speaker 4: it cooks with light, which is the future. It makes things...
• 45:18
  Speaker 4: Just faster. It doesn't use natural gas, which we know
• 45:22
  Speaker 4: is polluting the environment. And it makes me cook more.
• 45:26
  Speaker 4: It makes it easier to cook in a hurry. I
• 45:29
  Speaker 4: can make things in the brava oven in under 15,
• 45:31
  Speaker 4: 20 minutes. I have the fermenter. I have an air fryer.
• 45:35
  Speaker 4: I have an Instapot. I have a rice steamer. I
• 45:37
  Speaker 4: have a Vitamix, you know, blender, the $ 500 blender. I
• 45:41
  Speaker 4: have a $ 600 food processor. I have a $ 700 KitchenAid
• 45:45
  Speaker 4: stand mixer. Why? Because the most important room in the
• 45:49
  Speaker 4: house for me and for anybody when it comes to
• 45:52
  Speaker 4: expenditures is your kitchen because that's where your health happens
• 45:57
  Speaker 4: right there in the kitchen. That's where your health starts,
• 46:00
  Speaker 4: not at the doctor's office. You know, People were paying
• 46:04
  Speaker 4: $ 300 a month for Ozempic. So you know what? People
• 46:10
  Speaker 4: will pay co-pays for medicines without even a blink, but
• 46:13
  Speaker 4: the notion that they spend $ 200 or $ 300 on a
• 46:15
  Speaker 4: kitchen gadget, oh, pretend it's a co-pay. Pretend it's medicine
• 46:20
  Speaker 4: if it makes you feel better. Pretend it's a prescription.
• 46:23
  Speaker 4: Do you know now that some doctors are able to
• 46:25
  Speaker 4: write prescriptions for food and for kitchen items under Medicare now?
• 46:30
  Speaker 4: It's now being allowed. Oh, really? Yes, because even the
• 46:33
  Speaker 4: powers that be realize that food is medicine now.
• 46:36
  Speaker 6: Food is indeed medicine.
• 46:40
  Speaker 4: So they're able to prescribe. Now, what do you have
• 46:42
  Speaker 4: in store for us with the Ferment Pro? What are
• 46:45
  Speaker 4: we going to be cooking up?
• 46:49
  Speaker 6: I just started working part-time for the past month. So
• 46:54
  Speaker 6: I'm developing more and more kits. So it's user ready.
• 46:59
  Speaker 6: You get home and then you open up the box.
• 47:01
  Speaker 6: You can make sauerkraut. You can make tempeh. You can
• 47:04
  Speaker 6: make kombucha. You can make all kinds of things.
• 47:07
  Speaker 4: Thank you for reminding me. I've got to try to
• 47:08
  Speaker 4: make tempeh. I love tempeh. And now it's $ 5. 50 for
• 47:11
  Speaker 4: one thing. Tempeh is very, very easy to make with
• 47:13
  Speaker 4: the 90.
• 47:14
  Speaker 6: Degree temperature of about 24 hours. I mean, you cannot
• 47:22
  Speaker 6: find this steady temperature in the kitchen for that long.
• 47:26
  Speaker 6: So that's why, yeah, that's why the tempeh outside, even
• 47:30
  Speaker 6: in LA area, I think a pound is roughly about
• 47:33
  Speaker 6: eight bucks, fresh one.
• 47:35
  Speaker 3: Yeah.
• 47:36
  Speaker 6: And if you make with your own soybean, it's probably
• 47:39
  Speaker 6: 50 cents or something.
• 47:40
  Speaker 4: Yeah, because I buy 25 pounds of soybean at a
• 47:42
  Speaker 4: time and it's $ 26. So it's like a dollar a
• 47:45
  Speaker 4: pound for the soybeans.
• 47:46
  Speaker 6: And one pound, you can make two and a half
• 47:48
  Speaker 6: pound of tempeh. That's what it is.
• 47:50
  Speaker 4: Oh, I've got to make tempeh. I haven't made. Oh,
• 47:52
  Speaker 4: I'm so excited. I'm going to make tempeh. I haven't
• 47:55
  Speaker 4: made it yet. I've made yogurt. I've made kimchi. I've
• 47:57
  Speaker 4: made sourdough, but I have not made any tempeh yet.
• 48:00
  Speaker 4: So I'm very, very excited. What have you seen happen
• 48:04
  Speaker 4: now that you've been fermenting? What have you seen in
• 48:07
  Speaker 4: your life and your daughter's lives now that you have
• 48:09
  Speaker 4: been fermenting?
• 48:11
  Speaker 6: It is transforming. And this is one thing. You know,
• 48:14
  Speaker 6: I truly love what I do as oncologist. I've been
• 48:17
  Speaker 6: in this field for 20 years. This is starting 21 years.
• 48:21
  Speaker 6: And I've been in medicine since age of 18. I
• 48:24
  Speaker 6: suddenly realized something could universally help people prevent disease happening
• 48:31
  Speaker 6: is to address the gut and help them with easy, digestible, easy, absorbable,
• 48:36
  Speaker 6: nutritious food. And then if the gut is happy, half
• 48:41
  Speaker 6: of the chronic disease is gone. You don't have to
• 48:43
  Speaker 6: come in to see me as oncologist. We stretch the
• 48:47
  Speaker 6: life by weeks or months. If you live well, you
• 48:51
  Speaker 6: don't get sick. And so that's one thing I realized.
• 48:55
  Speaker 6: This is something I love to do for the next
• 48:57
  Speaker 6: chapter of my life. I can help people prevent disease
• 49:01
  Speaker 6: because I see it. And medicine, scientifically, all makes sense.
• 49:06
  Speaker 4: And you know, I always say, look, it's a combination. Yes,
• 49:10
  Speaker 4: Western medicine has its advantages. If you're having a stroke
• 49:13
  Speaker 4: or a heart attack and you need a clot-busting drug, hallelujah.
• 49:17
  Speaker 4: And I just read about a new drug coming from Australia.
• 49:19
  Speaker 4: It's the venom of the wolf spider, and it is
• 49:22
  Speaker 4: able to prevent cellular death for people having strokes and
• 49:26
  Speaker 4: heart attacks. It can actually reverse it and prevent it.
• 49:29
  Speaker 4: If they get it to them within the first hour,
• 49:32
  Speaker 4: you could have a massive stroke and have no disability
• 49:35
  Speaker 4: at all. But when we think about this, where is
• 49:38
  Speaker 4: it coming from? The venom of a spider. So it's
• 49:40
  Speaker 4: still natural. It's still something that's out there in nature
• 49:44
  Speaker 4: that actually we're harnessing. So we're learning more about there
• 49:48
  Speaker 4: are already things in nature that can heal us. I mean,
• 49:52
  Speaker 4: even the venom of a wolf spider, you know, can
• 49:54
  Speaker 4: help prevent cell death in the case of. So Western
• 49:58
  Speaker 4: medicine is great. However, we should not be quick to
• 50:01
  Speaker 4: dismiss traditional Chinese medicine, and a lot of people are,
• 50:04
  Speaker 4: or just traditional medicine from ancient cultures. They thought, well,
• 50:09
  Speaker 4: they didn't know anything. They didn't have microscopes. No, but
• 50:12
  Speaker 4: they still kept people alive, and there's wisdom in it. Certainly,
• 50:19
  Speaker 4: gut health is something that we're acting on. You know,
• 50:23
  Speaker 4: nothing is real until white people discover it. So suddenly
• 50:26
  Speaker 4: white people are discovering, oh, gut health, it's really good
• 50:29
  Speaker 4: for you. Chinese have known this for centuries. And as
• 50:32
  Speaker 4: you said, people have been fermenting for like 9000 years.
• 50:35
  Speaker 4: But hey, white folks are now discovering it. So it
• 50:37
  Speaker 4: must be good for you. But, you know, it is transformative.
• 50:42
  Speaker 4: And the stories of your daughters and how this really
• 50:46
  Speaker 4: came out of love. You know, this this process of
• 50:50
  Speaker 4: you learning about fermenting, inventing something so it could be
• 50:54
  Speaker 4: easier and better and more consistent. You did this for
• 50:58
  Speaker 4: your daughters and now you're just sharing it with the world.
• 51:02
  Speaker 4: And that's when the best products happen is when someone
• 51:06
  Speaker 4: does it out of love for themselves or for a
• 51:09
  Speaker 4: family member. And then all of a sudden they go, oh,
• 51:11
  Speaker 4: you know what? The rest of the world could benefit
• 51:13
  Speaker 4: from this, too. I think I'll share it. Uh, and
• 51:17
  Speaker 4: now you're sharing this with the rest of the world.
• 51:19
  Speaker 4: And I got to tell you, I have recommended it
• 51:22
  Speaker 4: to so many people already. I said, it will change
• 51:24
  Speaker 4: your life. It will get, it will get what you need,
• 51:28
  Speaker 4: you know, into you today at lunch. I ate two
• 51:31
  Speaker 4: ounces of kimchi. I weighed out and I ate two
• 51:33
  Speaker 4: ounces of kimchi now before my lunch, no matter what
• 51:36
  Speaker 4: I'm having for lunch. Even if I'm going out for lunch,
• 51:38
  Speaker 4: I take two ounces of my kimchi and I eat it.
• 51:41
  Speaker 4: Because I read that two ounces is about enough bacteria,
• 51:43
  Speaker 4: about 50 million bacteria. And so that's what I do.
• 51:47
  Speaker 4: And I have a yogurt a day now. Every morning
• 51:50
  Speaker 4: at 9.30, I have an eight ounce yogurt and I
• 51:53
  Speaker 4: take smash fruit jam, which is just fruit and chia seeds.
• 51:58
  Speaker 4: and put it on top of the yogurt. So I
• 52:01
  Speaker 4: can't thank you enough for making your product. It is ferment-pro.com.
• 52:05
  Speaker 4: I encourage everyone to start getting into fermenting in some way, shape,
• 52:09
  Speaker 4: or form. You will see the health benefits immediately. Thank
• 52:12
  Speaker 4: you so much for joining me today. I can't wait
• 52:14
  Speaker 4: for you to send me the kombucha tips so I
• 52:16
  Speaker 4: can make some of that too.
• 52:18
  Speaker 6: Would do. Thank you for having me.
• 52:21
  Speaker 4: I want your message to be heard far and wide.
• 52:24
  Speaker 4: I want everyone to start being healthier. And this is
• 52:26
  Speaker 4: one of the ways I am. Carell will be back
• 52:28
  Speaker 4: to finish up right after this. Don't go anywhere.
• 52:32
  Speaker 5: If you're not visiting reallycarell.com daily, you're missing out. Get
• 52:37
  Speaker 5: the podcast videos and the blog, including recipes at reallycarell.com.
• 52:42
  Speaker 5: That's reallycarell.com.
• 52:46
  Speaker 4: You have to be proud with hatred. Hey, everyone. It's Carell,
• 52:52
  Speaker 4: and I want to invite you to stream my new single,
• 52:54
  Speaker 4: You Have to Be Proud, on Swishcraft Music. You Have
• 52:57
  Speaker 4: to Be Proud by Carell. Go stream it. Go march
• 53:01
  Speaker 4: to it. Go wave your rainbow flags and piss off
• 53:04
  Speaker 4: MAGA to it. Do whatever you need to do to
• 53:07
  Speaker 4: remind yourself and others we are stronger than ever, and
• 53:12
  Speaker 4: they can't have our pride.
• 53:21
  Speaker 1: Showtime is here. No time to fear.
• 53:25
  Speaker 2: Carell is so near because Showtime is here.
• 53:28
  Speaker 1: So on with the show. Let's give it a go.
• 53:32
  Speaker 3: Carell is the one that you need to know.
• 53:37
  Speaker 4: All right. How exciting is that? Ping was a wonderful guest.
• 53:40
  Speaker 4: I'm so very happy that she came on the show.
• 53:43
  Speaker 4: And I really want to show you the recipes that
• 53:46
  Speaker 4: I'm doing in the kitchen with The Ferment Pro. And
• 53:48
  Speaker 4: I will. We will go in the kitchen and I
• 53:49
  Speaker 4: will show you how to use it and how to
• 53:52
  Speaker 4: make some fermented food yourself. Kimchi, tempeh, yogurt. I've been
• 53:55
  Speaker 4: doing them all. My friend Sean bought one. He's been
• 53:58
  Speaker 4: doing it all. But more importantly, you heard her talk
• 54:01
  Speaker 4: a lot about healing the body naturally. And that's really
• 54:06
  Speaker 4: what we've got to start talking more about. Healing the
• 54:10
  Speaker 4: body naturally. And I'm not saying you can eschew Western medicine.
• 54:15
  Speaker 4: God knows I've availed myself of it the last couple weeks.
• 54:18
  Speaker 4: I'm just saying that, you know, we're not given the
• 54:22
  Speaker 4: clear picture of how to stay healthy because it doesn't
• 54:25
  Speaker 4: benefit corporate America if we see less doctors and consume
• 54:30
  Speaker 4: less medical care. Okay, that doesn't help doctors. It doesn't
• 54:36
  Speaker 4: help big pharma. It doesn't help the makers of Ozempic.
• 54:39
  Speaker 4: It doesn't help, you know, the makers of all that
• 54:41
  Speaker 4: acid indigestion stuff and the Pepto-Bismols and all of that.
• 54:45
  Speaker 4: If your gut's healthy, you don't need all of that.
• 54:49
  Speaker 4: And I got to tell you, I have noticed a
• 54:50
  Speaker 4: big difference. I eat yogurt every day now, every single day, okay?
• 54:55
  Speaker 4: And I'm eating kimchi every day. Two ounces of kimchi
• 54:59
  Speaker 4: a day is what you really need to help, you know,
• 55:04
  Speaker 4: to get enough pro and prebiotic in there. And so
• 55:09
  Speaker 4: it's so easy to incorporate it into your diet. Most
• 55:11
  Speaker 4: of it has some or few calories. Kimchi has no calories.
• 55:14
  Speaker 4: You can eat four ounces of kimchi, it's 20 calories.
• 55:16
  Speaker 4: It's just cabbage. Okay, but you're eating really healthy probiotics
• 55:21
  Speaker 4: and prebiotics. The same with soy milk. One eight ounce
• 55:26
  Speaker 4: serving of soy milk is 90 calories. That means if
• 55:29
  Speaker 4: that's all you use in your yogurt, that's all the
• 55:31
  Speaker 4: calories there are, 90 calories. OK, so it's really something
• 55:36
  Speaker 4: you can put into your diet. And do you need
• 55:38
  Speaker 4: a ferment pro? No, there's many devices that will ferment
• 55:42
  Speaker 4: for you. But if I find that in the kitchen,
• 55:45
  Speaker 4: if it's not easy, you're not going to do it. OK,
• 55:48
  Speaker 4: and that includes me. If it's not easy, if it's involved,
• 55:51
  Speaker 4: if I got to have 15 different things, then you're
• 55:53
  Speaker 4: not going to do it. Okay, that's why I have
• 55:56
  Speaker 4: so many gadgets. If you look at my kitchen, it's
• 55:59
  Speaker 4: just filled with gadgets. There's so many gadgets, I have
• 56:01
  Speaker 4: gadgets outside. I have a food dehydrator outside. I have
• 56:06
  Speaker 4: a pizza oven outside. I have in the house, we have,
• 56:10
  Speaker 4: what do we have here? We have the brava oven,
• 56:13
  Speaker 4: which cooks with light. Okay, so there's that. We have
• 56:18
  Speaker 4: the Vitamix blender over here, which I use. Oh, you're
• 56:22
  Speaker 4: looking up, up, up. Where are you doing looking up there?
• 56:25
  Speaker 4: We have the Vitamix blender right there, which is a godsend.
• 56:30
  Speaker 4: We have the Breville food processor. We have the Instapot.
• 56:35
  Speaker 4: We have a velvetizer to make my hot cocoa every
• 56:38
  Speaker 4: day because you should be eating dark chocolate every day.
• 56:41
  Speaker 4: Cocoa powder works. We have my Breville tea maker because
• 56:44
  Speaker 4: you know how I feel about tea. We have this
• 56:48
  Speaker 4: fabulous Zojirishi four liter hot water at our disposal at
• 56:53
  Speaker 4: any moment. For dispenser, I use it for ember. I
• 56:56
  Speaker 4: use it for tea. I use it for me. Over here,
• 56:59
  Speaker 4: we have the Ferment Pro, which is incredible. We have
• 57:02
  Speaker 4: an air fryer. We have the Ninja Multi Cooker, which
• 57:05
  Speaker 4: is soups and stews, embers, food, sous vide, all kinds
• 57:09
  Speaker 4: of stuff. So those are just the gadgets that are out.
• 57:13
  Speaker 4: I also have more that are put away. And you think, oh,
• 57:17
  Speaker 4: that's a lot, Carell. Well, no. I've always said you'll
• 57:20
  Speaker 4: think nothing of spending a fortune on a big plasma
• 57:22
  Speaker 4: TV or two or three of them for around the
• 57:24
  Speaker 4: house computers, iPhones, iPads. But when it comes to spending
• 57:28
  Speaker 4: money on your kitchen, you're going to wuss out? Why? Oh,
• 57:32
  Speaker 4: I forgot the KitchenAid stand mixer. Well, you know what
• 57:34
  Speaker 4: they look like. But there's a KitchenAid stand mixer in there,
• 57:37
  Speaker 4: of course. And my Ooni pizza oven, which is good
• 57:40
  Speaker 4: for so many other things other than just pizza. So,
• 57:44
  Speaker 4: you know, skimping in the kitchen, not a good idea.
• 57:47
  Speaker 4: Not a good idea. Spend money on what's important, your health. Look,
• 57:54
  Speaker 4: three co-pays at 260 bucks a piece and you've got
• 57:57
  Speaker 4: every device in that kitchen. Just three co-pays. So, and
• 58:02
  Speaker 4: these things all last years and years and years and years, okay?
• 58:08
  Speaker 4: So spend the money on yourself. Try new things. Try fermenting.
• 58:15
  Speaker 4: Try making kombucha. She's going to send me a thing
• 58:18
  Speaker 4: for kombucha. I told her I hated kombucha. She said, no, no, no,
• 58:20
  Speaker 4: you'll love the kombucha. And she said, the kombucha is
• 58:23
  Speaker 4: so good for you to drink. Now, I just remember
• 58:25
  Speaker 4: it from the days of AIDS where Andrew and I
• 58:27
  Speaker 4: grew it in the closet. It tasted like shit. He
• 58:29
  Speaker 4: hated it. But maybe it's come a long way since then.
• 58:34
  Speaker 4: We'll see. But she wants me to make kombucha, so
• 58:36
  Speaker 4: I'm going to make kombucha. And all of that is
• 58:40
  Speaker 4: made easily. And that's what, look, I've never made yogurt
• 58:44
  Speaker 4: before this. Like, I make yogurt three times a week now.
• 58:48
  Speaker 4: It's so easy. 32 ounces of soy milk. Heat it
• 58:50
  Speaker 4: up to 105. Mix in the culture. Put it in
• 58:53
  Speaker 4: the jars. Put it in the Ferment Pro. 110 degrees
• 58:56
  Speaker 4: for 10 hours. Bam. Yogurt. Put it in at night.
• 58:59
  Speaker 4: Wake up. I've got four fresh yogurts. Kimchi. Three days.
• 59:03
  Speaker 4: Three days. And you've got enough kimchi to last you
• 59:05
  Speaker 4: a month. Two months. And it'll keep in the refrigerator.
• 59:08
  Speaker 4: What's it going to do? Go bad? It's just fermenting. So,
• 59:12
  Speaker 4: and yeah, you have to buy some specialty ingredients to
• 59:14
  Speaker 4: make kimchi, but all of you have an Asian store somewhere.
• 59:18
  Speaker 4: So this is what I'm focusing on, your health. Because
• 59:22
  Speaker 4: no one else is right now. They're keeping you afraid.
• 59:24
  Speaker 4: They're keeping you stressed. Look how stressed I've been. Oh
• 59:28
  Speaker 4: my God, every day there's something new about Bullhorn Becky.
• 59:31
  Speaker 4: They are now calling her over at the Desert Breeze.
• 59:34
  Speaker 4: You know, now I got to talk to lawyers about
• 59:36
  Speaker 4: civil rights violations and suing the state and suing the county.
• 59:40
  Speaker 4: And I'm going to. I'm going to sue the state.
• 59:42
  Speaker 4: I know we're not supposed to announce, but I'm going to.
• 59:46
  Speaker 4: I don't care if I have to file the papers myself.
• 59:48
  Speaker 4: I don't care if no lawyer will take the case.
• 59:50
  Speaker 4: I told them at the polls that there was a
• 59:52
  Speaker 4: lady out there that was making me uncomfortable. They didn't care.
• 59:55
  Speaker 4: Police didn't remove her. The registrar of voters went and
• 59:58
  Speaker 4: saw her and got harassed by her and didn't do anything.
• 1:00:01
  Speaker 4: This is negligence. I'm tired of it. The only way
• 1:00:04
  Speaker 4: people pay is if they pay. So I'm going to
• 1:00:06
  Speaker 4: make them pay. If I can. They might get thrown out. Whatever.
• 1:00:12
  Speaker 4: But all the while, I'll be eating my yogurt. I'll
• 1:00:14
  Speaker 4: be eating my kimchi. I'll be eating my tempeh. Tempeh
• 1:00:17
  Speaker 4: is like six bucks for half a pound now. I
• 1:00:20
  Speaker 4: can literally make a pound of it for under a dollar.
• 1:00:25
  Speaker 4: So get in the kitchen. Get cooking. Start making things
• 1:00:29
  Speaker 4: that are good for you. And, you know, have some
• 1:00:33
  Speaker 4: fun along the way. I'm going to start doing more
• 1:00:37
  Speaker 4: recipes and more cooking in the kitchen. It's more fun.
• 1:00:39
  Speaker 4: I enjoy it a lot. And that's what I'm going
• 1:00:42
  Speaker 4: to do. Not today, though. Today I'm going to rest
• 1:00:45
  Speaker 4: because tomorrow morning I have to have a nuclear stress
• 1:00:48
  Speaker 4: test where they put a nuclear isotope in me, radioactive,
• 1:00:51
  Speaker 4: have me run on a treadmill until I almost feel
• 1:00:53
  Speaker 4: like I'm going to die, and then jump on a table,
• 1:00:56
  Speaker 4: and then they map out what's happening with my heart
• 1:00:59
  Speaker 4: and the blood flow and everything like that. Isn't that fun?
• 1:01:02
  Speaker 4: I'm having so much fun because that lady threw me
• 1:01:05
  Speaker 4: into AFib with RVR. Just having so much fun because
• 1:01:08
  Speaker 4: of her. Yeah, really great. Well, I am Carell. You
• 1:01:11
  Speaker 4: be who you want to be. Slump doesn't hurt anybody.
• 1:01:13
  Speaker 4: Thank you all for joining me, and I hope you'll
• 1:01:16
  Speaker 4: join me again for a no-show show. This is another
• 1:01:18
  Speaker 4: no-show show. I think they're more fun than the regular shows.
• 1:01:20
  Speaker 4: I'm going to keep doing them.
• 1:01:23
  Speaker 5: It's broadcasting from a completely different point of view.
• 1:01:27
  Speaker 1: Yours.
• 1:01:28
  Speaker 5: Listen daily to the Carellcast on your favorite streaming service.
• 1:01:40
  Speaker 5: You're listening to The Carell Cast. Driving you home or
• 1:01:44
  Speaker 5: driving you crazy. It's broadcasting from a completely different point
• 1:01:49
  Speaker 5: of view.
• 1:01:51
  Speaker 4: Yours.
• 1:01:51
  Speaker 5: Listen daily to The Carell Cast on your favorite streaming service.