Latest / Dave Kroupa (DOC)'s show / Dr. Kroupa's Natural Health Hours 1-14-26 with Doc, Suzi, Bill and producer Steve

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Dr. Kroupa's Natural Health Hours 1-14-26 with Doc, Suzi, Bill and producer Steve · Dave Kroupa (DOC)'s show

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  Speaker 4: Yeah, yeah, what condition condition?
• 1:58
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• 2:02
  Speaker 5: And I found my mind in a brown paper peg.
• 2:10
  Speaker 2: But then.
• 2:14
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• 2:18
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• 2:30
  Speaker 4: Yeah, yea, my condition condition.
• 2:44
  Speaker 3: Welcome everybody to Doctor Crippen's Natural Health Hours. We've got
• 2:49
  Speaker 3: the whole team tonight, and uh it should be fun.
• 2:53
  Speaker 3: We're gonna discuss sea salt and hole cane sugar and
• 2:59
  Speaker 3: a couple of their things up our sleeves. And of course,
• 3:01
  Speaker 3: you know, we got the best music and the best jokes.
• 3:05
  Speaker 3: People just fall out of their chairs when we start
• 3:09
  Speaker 3: the jokes. Susie sent me a joke by the way,
• 3:13
  Speaker 3: which had to had to put her in time out.
• 3:16
  Speaker 3: It was the doctor of chiropractic joke and Dal's shout
• 3:20
  Speaker 3: not she thought it was funny, but it was kind
• 3:25
  Speaker 3: of funny. The poor doctor or the poor patient, I
• 3:32
  Speaker 3: don't know which was worse the patient. The patient didn't
• 3:36
  Speaker 3: make it. That's all I could tell you. He did
• 3:39
  Speaker 3: not make it. All right, A couple of things. I
• 3:45
  Speaker 3: want to read this and I want you guys to
• 3:48
  Speaker 3: tell me what you think. It's far a county, a state,
• 3:55
  Speaker 3: a city, and I can tell you it it's in
• 4:00
  Speaker 3: our state. Fifty seven point five million for Early Reach Program,
• 4:14
  Speaker 3: seventeen point seven million for Shine Childhood Facility Funds, sixteen
• 4:23
  Speaker 3: point five million for Early Learning Quality Networks, fourteen point
• 4:31
  Speaker 3: nine million for the Early Childhood Impact Fund, eight point
• 4:37
  Speaker 3: four million for the County Connections Summer Enrichment Program, seven
• 4:46
  Speaker 3: point three million for the Accessible Childcare Training Support Program,
• 4:54
  Speaker 3: four point three million for the Responsive Intervention Service. This
• 5:00
  Speaker 3: is an engagement program also called RICE. Now, when I
• 5:06
  Speaker 3: first read this, I don't know why Minneapolis and Somalia
• 5:11
  Speaker 3: came to mind. But Susy, what do you think? Where
• 5:14
  Speaker 3: do you think? This is? City, state, or county. It's
• 5:22
  Speaker 3: a total of one hundred and twenty five million for
• 5:25
  Speaker 3: programs that I'll bet you no parent knows anything about.
• 5:30
  Speaker 6: Okay, I'm going to say it's Texas. I'm going to
• 5:33
  Speaker 6: say it's Harris County or Dallas County.
• 5:36
  Speaker 3: Bill, what do you think.
• 5:38
  Speaker 7: Yeah, I think it's either Harris County or or whatever
• 5:42
  Speaker 7: Dallas is.
• 5:44
  Speaker 3: Okay, it is Harris County. You guys are sharp. I
• 5:49
  Speaker 3: saw this and it blew my mind. I raised two
• 5:54
  Speaker 3: or three children in this county and bendin Ahuia, and
• 6:02
  Speaker 3: I could not believe these numbers and the name of
• 6:06
  Speaker 3: these stupid programs. Come on, if you'd have put the
• 6:12
  Speaker 3: first number, fifty seven point five million into kindergarten and
• 6:21
  Speaker 3: first grade, you could have covered the whole state probably,
• 6:26
  Speaker 3: But this is Harris County. This is the county that
• 6:30
  Speaker 3: I read in the paperty other day. I misquoted. I said,
• 6:35
  Speaker 3: when I last looked, it was ten thousand people a
• 6:39
  Speaker 3: day being admitted to the Harris County jail. Ten thousand
• 6:44
  Speaker 3: a day. I was wrong. It was closer to nine.
• 6:49
  Speaker 3: Can you imagine We've got one hundred and twenty five
• 6:54
  Speaker 3: million in Harris County go into these childhood programs that
• 7:00
  Speaker 3: I don't know any parent that's ever heard of them
• 7:03
  Speaker 3: or been in them. And it's the same county that
• 7:07
  Speaker 3: as you get a little older, nine thousand of you
• 7:10
  Speaker 3: plus get checked into the Harris County hotel without windows
• 7:18
  Speaker 3: something's wrong, something is bad, bad, wrong. Can you imagine?
• 7:24
  Speaker 3: And Susie and Bille, you guys guessed it right off
• 7:27
  Speaker 3: the bat. I would have never guessed this, I would
• 7:30
  Speaker 3: have I guess I was naive thinking they would ever
• 7:34
  Speaker 3: do this. But after Minneapolis and the Somali stuff, nothing
• 7:40
  Speaker 3: surprised me. Just blew my mind. I had to bring
• 7:45
  Speaker 3: it up tonight, All right, Sea Salt, Oh anything, Susie
• 7:51
  Speaker 3: before we go on?
• 7:54
  Speaker 6: Well, I've the first HNT was the dollar amount. Even
• 7:57
  Speaker 6: though it's substantial, it's not statewide. I would like to
• 8:02
  Speaker 6: know what the state wide number is for Texas. And
• 8:05
  Speaker 6: just so Bill, Bill knows Dallas used to be so
• 8:09
  Speaker 6: special that Dallas was the name of the town and
• 8:13
  Speaker 6: the county's name.
• 8:17
  Speaker 3: Well, all I know is it's corrupt beyond belief. It's
• 8:19
  Speaker 3: got to be. Uh, you just can't have one hundred
• 8:24
  Speaker 3: and twenty five million and little children services that nobody's
• 8:31
  Speaker 3: ever heard about. Bill, What made you think about that
• 8:34
  Speaker 3: being Harris County or Dallas.
• 8:38
  Speaker 7: Oh, it's my rapid cynicism.
• 8:44
  Speaker 3: Yeah, does it does the Do you either one of
• 8:47
  Speaker 3: you too, think that that's got potential for a lot
• 8:50
  Speaker 3: of corruption or do you think it's legit.
• 8:56
  Speaker 6: Yeah, yeah, I think it's time to for Nick Shirley's
• 9:01
  Speaker 6: to rise up in all the big counties and go
• 9:06
  Speaker 6: take pictures of all the kids that are not at
• 9:11
  Speaker 6: the daycares and the.
• 9:13
  Speaker 3: Ones that say leering center instead of learning center.
• 9:16
  Speaker 6: Yeah, learning is great.
• 9:19
  Speaker 3: You gotta love that, And I love that, Omar. She
• 9:24
  Speaker 3: is corrupt beyond belief. They said it again tonight. Right
• 9:27
  Speaker 3: before I came in here. She had fifty seven thousand
• 9:31
  Speaker 3: dollars when they came to this country. One year later,
• 9:35
  Speaker 3: she had thirty million one year later, and she became
• 9:41
  Speaker 3: the ring leader and got herself elected to Congress, and
• 9:45
  Speaker 3: they all take care of each other.
• 9:47
  Speaker 6: Well, do you know why no one will do anything?
• 9:52
  Speaker 6: This is nothing new that she married her brother in
• 9:57
  Speaker 6: fraud to get citizenship. The reason they won't do anything
• 10:02
  Speaker 6: is because they're all corrupt. They tried to vote her out.
• 10:08
  Speaker 6: She will reveal all of their secrets.
• 10:11
  Speaker 3: Well, and you notice when Biden was in even though
• 10:16
  Speaker 3: he wasn't in control, they arrested almost everybody that said
• 10:22
  Speaker 3: January sixth, if you thought about going to the capitol,
• 10:27
  Speaker 3: they put you in prison. Then there was four people.
• 10:34
  Speaker 3: I forget the guy now, he's on the TV, but
• 10:40
  Speaker 3: he went to prison for four months. Trump's economic advisor
• 10:44
  Speaker 3: went to be prisoned. I think Peter Navarro is the name,
• 10:49
  Speaker 3: and the two others that all went to prison because
• 10:53
  Speaker 3: they refused a subpoena. And nobody, not one single old
• 11:00
  Speaker 3: person has got arrested or in court or nothing. And
• 11:08
  Speaker 3: they've got a list, they've they've already proved so much
• 11:11
  Speaker 3: as unbelievable, and everybody's just getting let off the hook.
• 11:16
  Speaker 3: And now the Clinton's said, we have to stand up
• 11:19
  Speaker 3: for something. They're destroying America. And you've got pictures that
• 11:24
  Speaker 3: mean nothing. Only in America, Only in America. All right,
• 11:33
  Speaker 3: Sea salt, hocaane sugar, and we'll touch in a couple.
• 11:43
  Speaker 3: What's that got, Scotch? I like that. I like that
• 11:49
  Speaker 3: the old you don't smoke, Scott, So Bill, I know
• 11:52
  Speaker 3: you were thinking about it, all right. So sea salt
• 11:59
  Speaker 3: is a extremely important and every rancher used to put
• 12:05
  Speaker 3: salt licks out there for their animals to go lick,
• 12:10
  Speaker 3: and nobody told them how much you can have like
• 12:13
  Speaker 3: they do in New York. Of course, in New York,
• 12:16
  Speaker 3: most of them had table salt. And the difference is
• 12:21
  Speaker 3: sea salt is good for us, and it has all
• 12:24
  Speaker 3: the nutrients. The refineries buy the processed remains. They buy
• 12:37
  Speaker 3: the good stuff from the salt and use it in
• 12:40
  Speaker 3: the refineries, and what's left over is nothing. There's nothing
• 12:47
  Speaker 3: to it for us. And so they had to iodize it,
• 12:50
  Speaker 3: and god knows where that came from, and then put
• 12:54
  Speaker 3: it out as table salt. Well, that's bad for us.
• 12:59
  Speaker 3: And then they had generations of telling people salts bad
• 13:03
  Speaker 3: for you. They were right, the salt that was on
• 13:07
  Speaker 3: the table was bad for you. But what it did
• 13:10
  Speaker 3: is it made all these people for a few generations
• 13:15
  Speaker 3: stay away from good sea salt. Well, without good sea salt,
• 13:19
  Speaker 3: you don't hydrate because waterfowl salt into the cell. You
• 13:25
  Speaker 3: don't sweat properly, which is the body's cooling mechanism. And
• 13:31
  Speaker 3: we definitely have a sodium deficiency in this country, probably
• 13:35
  Speaker 3: around the world. In hot weather, the perspiration loss is
• 13:43
  Speaker 3: further deplete your salt or your sodium however you want
• 13:48
  Speaker 3: to look at it. And animals need extra salt to
• 13:53
  Speaker 3: compensate for the high potassium intaking vegetables. See, everybody thinks
• 13:59
  Speaker 3: vegetables are so great for you, but if you don't
• 14:02
  Speaker 3: have a lot of good sea salt. You get too
• 14:05
  Speaker 3: much potassium, now you're going to have a problem. It
• 14:07
  Speaker 3: can shut things down. So the salt licks are evidence
• 14:13
  Speaker 3: of the need for children deprived of salt. Animals and
• 14:18
  Speaker 3: children deprived of salt kind of crave things like soup
• 14:23
  Speaker 3: because soup's got salt in it, and because of the
• 14:27
  Speaker 3: sodium content and sodium compounds in any other farm than
• 14:34
  Speaker 3: sodium chloride is just ordinary table salt, and ordinary table
• 14:40
  Speaker 3: salt is detrimental to your health. It does not work
• 14:47
  Speaker 3: the way regular sea salt does. And because natural sea
• 14:52
  Speaker 3: salt contains many natural trace minerals, we need to use
• 15:02
  Speaker 3: that and it needs to be processed at a very
• 15:05
  Speaker 3: low heat. If they do high heat on sea salt,
• 15:08
  Speaker 3: then that's no good for you. Salt water fish. If
• 15:12
  Speaker 3: you take a salt water fish, they cannot live in
• 15:18
  Speaker 3: water to which the heat treated sea salt has been added.
• 15:23
  Speaker 3: So these people that think they can do these farms
• 15:26
  Speaker 3: and put sea salt in that it's been treated with
• 15:29
  Speaker 3: high heat, the fish dye and that's a good sign
• 15:34
  Speaker 3: for what happens to us. Many many people have a
• 15:42
  Speaker 3: sea salt sodium deficiency and they don't understand what's going on.
• 15:47
  Speaker 3: It's essential for the constituent of the body fluids. We
• 15:51
  Speaker 3: cannot eliminate water without the help of salt. It's important
• 15:57
  Speaker 3: that we use it in this best form. The kidneys
• 16:02
  Speaker 3: cannot eliminate waste and poisons without salt, so very important.
• 16:09
  Speaker 3: We can't even perspire without good sea salt, and we
• 16:14
  Speaker 3: can't get rid of the water by us most of
• 16:17
  Speaker 3: transfers without good sea salt. So one of the things
• 16:22
  Speaker 3: you need to do in your diet is plenty of
• 16:25
  Speaker 3: raw vegetables, at least a glass of raw vegetable juice
• 16:30
  Speaker 3: a day, low heat. Organic sea salt should be the
• 16:36
  Speaker 3: salt seasoning for your foods, and use it in amounts
• 16:40
  Speaker 3: that's compatible to the taste and for individuals because you're
• 16:46
  Speaker 3: gonna you know, certain people are going to want more
• 16:49
  Speaker 3: or less. But the body needs sodium and potassium for
• 16:55
  Speaker 3: normal functioning, and too many people do not get natural
• 17:01
  Speaker 3: sea salt. And I used to see him. They're talking
• 17:04
  Speaker 3: about athletes, especially football players spring trainings or i should
• 17:12
  Speaker 3: say summer training, getting ready for fall and winter football,
• 17:17
  Speaker 3: and they were talking about everybody passing out, but they're
• 17:20
  Speaker 3: all drinking plenty of water well. Without the sea salt,
• 17:26
  Speaker 3: you can drink all the water you want, but it's
• 17:28
  Speaker 3: like pouring water on a rubber boot. It goes nowhere.
• 17:32
  Speaker 3: And that's why they were passing out. Gatorade is better,
• 17:37
  Speaker 3: and the old gatorade, the organic gatorade, was really good,
• 17:42
  Speaker 3: but now it's too many things and it's not the
• 17:47
  Speaker 3: same gatorade. There's a few organic ones out there troubled
• 17:52
  Speaker 3: as you have to buy like two large cans of it,
• 17:55
  Speaker 3: and most people don't need that much. Susie kind of
• 17:58
  Speaker 3: makes their own, you know, a little different, So we
• 18:02
  Speaker 3: won't bring that up. And then sugar, and we brought
• 18:09
  Speaker 3: them bolt up because sea salt and sugar have both
• 18:13
  Speaker 3: been beat up unmercifully by the Western medicine crazy people. Now,
• 18:19
  Speaker 3: refined sugar, just like processed sea salt, is bad for you.
• 18:25
  Speaker 3: But we've talked about this before. The people in the
• 18:29
  Speaker 3: Philippines that work the sugar cane fields chewed on sugar
• 18:33
  Speaker 3: cane all day long. No cavities, no high blood pressure,
• 18:39
  Speaker 3: no nothing healthy. But guess what, that's the way it
• 18:44
  Speaker 3: was intended to be eaten, raw whole caine sugar. Refined
• 18:50
  Speaker 3: sugar is actually in most circles of natural doctors. You
• 18:57
  Speaker 3: would hear the called an anti neutral because there is
• 19:01
  Speaker 3: no nutritional benefit to it and it can actually mess
• 19:06
  Speaker 3: up metabolism and cause nutritional deficiencies. Raw unrefined sugar cane
• 19:15
  Speaker 3: and there's a few companies. Susie and me used to
• 19:18
  Speaker 3: buy it from a I think it was. It was
• 19:22
  Speaker 3: called Rapidua, but we can't find that anymore. But we
• 19:26
  Speaker 3: found another one on Amazon. Susie found it and I
• 19:30
  Speaker 3: buy that and I stock up. I always have at
• 19:33
  Speaker 3: least an extra one in the wing. But you'll see
• 19:37
  Speaker 3: them as muscovatto or rapidua, and they'll be grade B
• 19:43
  Speaker 3: or C. You'll have maple syrup, raw honey, unsulfured blackstrap molasses,
• 19:51
  Speaker 3: carab powder.
• 19:53
  Speaker 6: Uh.
• 19:54
  Speaker 3: These are all different sweeteners. And steavy is in there.
• 19:59
  Speaker 3: I don't like stevia, but it's in there. But they
• 20:02
  Speaker 3: also talk about, you know, fresh fruit, it's got a
• 20:06
  Speaker 3: natural sugar. Unsulfured dried fruit very good for you. And
• 20:13
  Speaker 3: the nice thing is they all retain minerals such as iron, potassium, phosphorus,
• 20:20
  Speaker 3: which are lost during the refining process. So on one hand,
• 20:24
  Speaker 3: you got people saying sugar's bad for you and they're right,
• 20:29
  Speaker 3: refined sugar is very bad for you, but they don't
• 20:33
  Speaker 3: know the difference. They don't know what they're talking about.
• 20:36
  Speaker 3: Then they got salt, and they're like in New York,
• 20:39
  Speaker 3: they made them take salt off the tables. You could
• 20:43
  Speaker 3: not ask for it. You could not refill your drink.
• 20:47
  Speaker 3: You could have one large fountain kind of drink, but
• 20:52
  Speaker 3: you couldn't have a refill. And they all, all these
• 20:56
  Speaker 3: people think that they're doing good nutritional stuff, but they
• 20:59
  Speaker 3: don't even know what they're talking about. I saw, I
• 21:03
  Speaker 3: had to laugh. We've been teaching. Oh, let's see, I
• 21:08
  Speaker 3: was in pre med when we were talking about the
• 21:11
  Speaker 3: food pyramid was upside down, and what it was was
• 21:15
  Speaker 3: they had what you should eat. The most of was
• 21:20
  Speaker 3: pastas and grains, all different types of grain, and they
• 21:27
  Speaker 3: had good fats and all that stuff on the bottom,
• 21:32
  Speaker 3: I mean on the top is a very small percentage
• 21:35
  Speaker 3: and on the bottom all these grains and pastas and
• 21:39
  Speaker 3: carbs and things that were bad for you. Well, recently
• 21:45
  Speaker 3: Robert Kennedy Jr. Just Got working with the Health Department
• 21:53
  Speaker 3: that he's now a part of. They turned the food
• 21:56
  Speaker 3: pyramid around. Well, everybody in my field We've been teaching
• 22:02
  Speaker 3: about the food pyramid for many years, so I'm kind
• 22:07
  Speaker 3: of surprised that nobody up there knew that until he
• 22:11
  Speaker 3: got there, or maybe they didn't care because they weren't
• 22:13
  Speaker 3: making too much money. But the food pyramid's been upside
• 22:17
  Speaker 3: down since as long as I've been on this earth,
• 22:22
  Speaker 3: and we've been teaching it that was wrong for a
• 22:26
  Speaker 3: long time. So I was very glad that he did that,
• 22:29
  Speaker 3: and maybe he'll address sea salt and sugar and a
• 22:33
  Speaker 3: few other things because it's been so badly taught. And
• 22:38
  Speaker 3: what a lot of people don't understand. Nutritionists and dietitians
• 22:45
  Speaker 3: are pharmaceutically trained, so they're taught those things that were wrong,
• 22:53
  Speaker 3: and they don't know the difference because that's what they
• 22:55
  Speaker 3: were taught unless they get out and do some digging
• 22:58
  Speaker 3: on their own. All right, TUSI anything.
• 23:04
  Speaker 6: Well, you know, I don't understand. You know, it's just
• 23:09
  Speaker 6: like a scorbic acid vitamin C. They have to go
• 23:15
  Speaker 6: through another process to extract the a scorbic acid. So
• 23:22
  Speaker 6: of course, in my blonde mind that says, okay, well
• 23:26
  Speaker 6: that costs more. So it makes me wonder, you know,
• 23:32
  Speaker 6: what is the method to their madness, making people sick,
• 23:36
  Speaker 6: keeping them sick. Same thing implies to sugar raw hole
• 23:40
  Speaker 6: cane sugar. In order to get the white process sugar,
• 23:46
  Speaker 6: you got to spend more money to do it. There's
• 23:49
  Speaker 6: more processing, there's more steps to it. So you know,
• 23:54
  Speaker 6: the tinfoil had in me says, they're making people sick
• 23:58
  Speaker 6: on purpose.
• 24:00
  Speaker 3: Yeah, especially because the scarbaic acid does it even come
• 24:04
  Speaker 3: from real vitamin C? And even if they did, it
• 24:08
  Speaker 3: would be nothing, it would be no good for you
• 24:11
  Speaker 3: once they pulled it out of the molecule. They're actually
• 24:14
  Speaker 3: making a scarbaic acid today with the government approval from
• 24:21
  Speaker 3: corn and telling people that it's vitamin C and the
• 24:27
  Speaker 3: government says it's okay.
• 24:30
  Speaker 6: Yeah, and I get that. But what I just don't
• 24:34
  Speaker 6: get is more step So it costs more money to
• 24:40
  Speaker 6: do that, But then again, maybe not when you're doing
• 24:43
  Speaker 6: it from cheap corn.
• 24:46
  Speaker 3: Yeah, And I think you're right. I think there's money
• 24:49
  Speaker 3: to be made in keeping people sick. That's why doctor Wilie,
• 24:55
  Speaker 3: who was part of that poison squad, and he was
• 25:00
  Speaker 3: the first what they call now the FDA, He was
• 25:05
  Speaker 3: the head chemist back then, and he did everything he
• 25:09
  Speaker 3: could do to keep us healthy, and the food companies
• 25:13
  Speaker 3: and the government got together and everybody was getting rich
• 25:17
  Speaker 3: off of kickbacks and the corruption, and I think it
• 25:21
  Speaker 3: never died. I mean, what we're seeing up there in
• 25:24
  Speaker 3: Minneapolis and what we're seeing that I just read one
• 25:28
  Speaker 3: hundred and twenty five million here in Harris County. You
• 25:31
  Speaker 3: imagine how much money all of us could have if
• 25:35
  Speaker 3: your county gave back that one hundred and twenty five
• 25:38
  Speaker 3: million and said, take care of your kids what you
• 25:41
  Speaker 3: think best. Unbelievable And that's why I think there's so
• 25:46
  Speaker 3: much corruption. And I don't think anybody really knows the
• 25:50
  Speaker 3: truth anymore, even if they wanted to tell us. So
• 25:54
  Speaker 3: I don't know, Bill, what do you think? Yep, No, No,
• 26:01
  Speaker 3: you don't get yeah.
• 26:04
  Speaker 6: Ye.
• 26:04
  Speaker 7: After all of that, I think that folks have I
• 26:08
  Speaker 7: was going to email you something today and I just
• 26:10
  Speaker 7: didn't get to it because I you know, I can
• 26:13
  Speaker 7: only turn my computer on two or three times a day,
• 26:15
  Speaker 7: So if that didn't happen. But there's a long, fairly
• 26:19
  Speaker 7: long article about how our food has changed since essentially
• 26:26
  Speaker 7: World War Two. That the fake food which we saw
• 26:31
  Speaker 7: what a couple of decades ago, is sake, Hamburger, and
• 26:34
  Speaker 7: fake this and fake that has supplanted all of the
• 26:37
  Speaker 7: natural foods that are parents, our grandparents, great grand grew
• 26:42
  Speaker 7: up with, and the amount of illness and disease that
• 26:46
  Speaker 7: has kind of skyrocketed along with that production of fake food,
• 26:51
  Speaker 7: fake nutrition. Yeah, I think I think you're right. The
• 26:54
  Speaker 7: last thing the pharmaceutical companies want to do is cure anything,
• 27:00
  Speaker 7: because you're on a business.
• 27:03
  Speaker 3: Yeah, I think they're very happy with the lies. There's
• 27:08
  Speaker 3: a cartoon in a book called Going Back to the
• 27:12
  Speaker 3: Basics of Human Health, if anybody like to look at it.
• 27:15
  Speaker 3: Mary Frost is the author, and doctor Wili who was
• 27:23
  Speaker 3: a good doctor and was doing everything he could do
• 27:26
  Speaker 3: to help us. They show on that cartoon there that
• 27:33
  Speaker 3: it said, I love you for the enemies you have made,
• 27:37
  Speaker 3: and what it was they show Congress and the food
• 27:41
  Speaker 3: company's kicking him out. And this was nineteen twelve, so
• 27:48
  Speaker 3: they were trying to kill everybody even before World War two,
• 27:54
  Speaker 3: and everybody was too busy fighting.
• 27:57
  Speaker 2: War World War One and World War.
• 27:59
  Speaker 3: Two to realize what these food companies and the governments
• 28:03
  Speaker 3: were doing. No telling. I think my grandparents might have
• 28:08
  Speaker 3: lived forever if they had not moved into the city
• 28:11
  Speaker 3: and gave up the ranch and the farm life because
• 28:16
  Speaker 3: they know they needed to make a better living I
• 28:18
  Speaker 3: guess back then, but they didn't know back then when
• 28:21
  Speaker 3: they went to the grocery store that they were putting
• 28:26
  Speaker 3: phony stuff in the milk to make it look different,
• 28:29
  Speaker 3: and that the meat could be dropped in a sewer
• 28:33
  Speaker 3: along the way and they just pick it up and
• 28:35
  Speaker 3: package it. Nobody knew that was going on. Doctor Wiley
• 28:39
  Speaker 3: knew it, and they did a lot of tests and
• 28:43
  Speaker 3: a lot of inspections, and the government just shut them up.
• 28:50
  Speaker 3: So I think there's so much bad out there, and
• 28:58
  Speaker 3: so much corruption and so much money that they probably
• 29:03
  Speaker 3: hate anybody that questions them. I can't believe Robert Kennedy
• 29:09
  Speaker 3: got to turn the food period right side up, because
• 29:13
  Speaker 3: they wanted you to eat all the carbs and the
• 29:16
  Speaker 3: sugars and stay away from the good fats. I remember
• 29:23
  Speaker 3: doctor Atkins was a cardiologist, so they wanted him to
• 29:27
  Speaker 3: go by his training as an MD and tell people
• 29:32
  Speaker 3: lies about what to eat. And he said, I've proven
• 29:38
  Speaker 3: that the good fats make a healthy heart. And they said,
• 29:43
  Speaker 3: you haven't done any research, and he said, I've done
• 29:46
  Speaker 3: sixty thousand patients plus at the time they questioned him,
• 29:51
  Speaker 3: but they didn't buy that. They didn't count he needed
• 29:53
  Speaker 3: research by researchers, not by a doctor and real patients.
• 30:00
  Speaker 6: They have research paid for by the government.
• 30:04
  Speaker 3: Yes, all right, so anything bill or suits.
• 30:07
  Speaker 6: Before we go to break no common sense?
• 30:11
  Speaker 3: Yeah, common sense, ladies and gentlemen. Real salt, sea salt.
• 30:16
  Speaker 3: Make sure it hasn't been processed by high heat. You
• 30:20
  Speaker 3: need to know who you're buying it from. And real sugar, uh,
• 30:27
  Speaker 3: whole cane sugar, not refined and beat to death and
• 30:34
  Speaker 3: all the good stuff taken out of it. They used
• 30:37
  Speaker 3: to call one of them turbinato, and people thought that
• 30:42
  Speaker 3: was a great sugar. And what they had done is
• 30:45
  Speaker 3: they had taken the sugar cane and squeezed all the
• 30:50
  Speaker 3: juice out of it and spend it and claimed that
• 30:54
  Speaker 3: that was sugar instead of feeding you the whole sugar cane.
• 30:58
  Speaker 3: And what we find not in nature is everything in
• 31:03
  Speaker 3: the whole food is always better for us. So all right, Well,
• 31:09
  Speaker 3: this is doctor Krupa's Natural Health Hours and we've got
• 31:14
  Speaker 3: the whole crew here, Susie Bills, our producers teve behind
• 31:19
  Speaker 3: the curtain, and myself, so please listen to our sponsors
• 31:23
  Speaker 3: and we will be right back.
• 31:29
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• 33:08
  Speaker 8: I'm sitting here surrounded by people lighting on the bear's
• 33:16
  Speaker 8: cold and the music's gooding loud.
• 33:21
  Speaker 6: That used to be enough to put a.
• 33:25
  Speaker 8: Smile on my face.
• 33:27
  Speaker 3: But to night I had just.
• 33:29
  Speaker 8: For you longst in this cradle. There's a brune and
• 33:35
  Speaker 8: all the dance floor, the smiling, the time or too
• 33:41
  Speaker 8: so why I got up and asked her for a dance.
• 33:47
  Speaker 8: But when she put her arms around me and I
• 33:51
  Speaker 8: handled her right now, it's just too soon to take
• 33:56
  Speaker 8: another chance.
• 34:00
  Speaker 9: I'm seeing dancing with you. I know we said we
• 34:09
  Speaker 9: were through. I keep hold and hold that ain't gonne.
• 34:18
  Speaker 10: It's just too hard to do.
• 34:23
  Speaker 8: Even when I'm holding soode, I'm still dancing.
• 34:37
  Speaker 3: All right. We are back. Welcome back to doctor Crooper's
• 34:40
  Speaker 3: Natural Health Hours. We've got the whole crew here. Uh.
• 34:46
  Speaker 3: It is the fourteenth of January twenty twenty six, already
• 34:53
  Speaker 3: halfway through this month. That just blows my mind. We
• 34:57
  Speaker 3: were talking about sea salt and whle cane sugar, how
• 35:02
  Speaker 3: good they are for you, how you need to make
• 35:05
  Speaker 3: sure that's what's in your diet and stay away from
• 35:09
  Speaker 3: refined sugar and process sea salt where it becomes the
• 35:15
  Speaker 3: regular table salt. Those are bad for you. When I
• 35:19
  Speaker 3: go to a restaurant, I always ask them, if you
• 35:23
  Speaker 3: take such pride in your food, why do you not
• 35:27
  Speaker 3: have sea salt here on the table. And a couple
• 35:31
  Speaker 3: of times they've actually changed over the years. One time
• 35:35
  Speaker 3: I met the owner at a place and he said,
• 35:39
  Speaker 3: nobody ever told me. I didn't know. He said, I'm
• 35:41
  Speaker 3: not the chef, and so now I carry my own
• 35:46
  Speaker 3: sea salt and pepper when I go to a restaurant.
• 35:51
  Speaker 3: And the same with the ketchup. They're using high fructose
• 35:55
  Speaker 3: carns are on their ketchup, and true ketchup without all
• 36:01
  Speaker 3: that junk is actually cheaper. But they're still buying the junk,
• 36:06
  Speaker 3: and it'll say things like fancy ketchup in that. Then
• 36:10
  Speaker 3: I asked them about that too. So far, nobody's changed
• 36:13
  Speaker 3: the ketchup, but they have changed the salt, and a
• 36:19
  Speaker 3: few places now have got organic sea salt and pepper
• 36:23
  Speaker 3: and little grinders at the table. So I'd like to
• 36:26
  Speaker 3: think I was the burr in their saddle that maybe
• 36:29
  Speaker 3: caused some of that. Do anything before we go on.
• 36:35
  Speaker 6: Well, there you go, and I've done it. I've taken
• 36:38
  Speaker 6: my own salt. But yeah, all we can do is
• 36:42
  Speaker 6: plant seeds a little at a time.
• 36:44
  Speaker 7: You never know, Bill, Yeah, no, I would kind of
• 36:49
  Speaker 7: off topic a little bit, but I was. I've always
• 36:52
  Speaker 7: liked six sliced bacon, and I mean six slice bacon,
• 36:55
  Speaker 7: and I noticed that it has now become a marketing label.
• 37:02
  Speaker 7: I'll tell you some of the stuff that they're calling. Say,
• 37:04
  Speaker 7: I'd hate to see their sense LCE bacon, but it's
• 37:07
  Speaker 7: just you know, it's just six lace bacon on the cover.
• 37:10
  Speaker 7: It isn't six lcee bacon at all. It's just a
• 37:12
  Speaker 7: it's just a name, just a name, same thing with salt.
• 37:16
  Speaker 3: Yeah, you're right, and I love good Dick Macon. I
• 37:21
  Speaker 3: go to this meat market and you got They tell
• 37:24
  Speaker 3: me you've got a really nice meat market out there
• 37:26
  Speaker 3: by you, so you could probably get all that there.
• 37:30
  Speaker 3: A lot of people tell me there's one out there
• 37:32
  Speaker 3: in that Belleville area. So that's not the town.
• 37:38
  Speaker 7: What's that the south side of town outside of Yeah.
• 37:43
  Speaker 3: I didn't know how far away it might be from you,
• 37:45
  Speaker 3: but I heard about it. They said it's a really
• 37:47
  Speaker 3: good one out there, and we got one here that's
• 37:49
  Speaker 3: pretty good.
• 37:51
  Speaker 7: Uh.
• 37:51
  Speaker 3: Susie and I were talking off aired during the week,
• 37:55
  Speaker 3: and one of the things that comes up is when
• 37:59
  Speaker 3: you have a business occurs and I think producer Steve
• 38:02
  Speaker 3: would say the same thing. A lot of times people
• 38:06
  Speaker 3: want the cheap. They don't realize that the cheap is
• 38:11
  Speaker 3: not what they want and it's not their best interest
• 38:15
  Speaker 3: and it usually costs them more in the long run,
• 38:18
  Speaker 3: and they have like right now, in this country, too
• 38:23
  Speaker 3: many times people were hiring illegal help and paying them
• 38:28
  Speaker 3: dirt so they could underbid the decent, respectable companies that
• 38:33
  Speaker 3: were paying a fair wage to Americans. And so Susie
• 38:37
  Speaker 3: and I were talking about the difference in quality and
• 38:43
  Speaker 3: what you're paying for and fair bids at fair prices.
• 38:48
  Speaker 3: A lot of people don't understand. So I'm going to
• 38:50
  Speaker 3: read this little thing and then we're going to have
• 38:52
  Speaker 3: Susie explain a little bit more from the business owner
• 38:56
  Speaker 3: standpoint of a construction company. But this is called pay
• 39:00
  Speaker 3: paying too little or too much. There is hardly anything
• 39:06
  Speaker 3: in the world that some man cannot make a little
• 39:10
  Speaker 3: worse and sell a little cheaper. And the people who
• 39:16
  Speaker 3: consider price only are this man's lawful prey. It is
• 39:22
  Speaker 3: unwise to pay too little. When you pay too much,
• 39:29
  Speaker 3: you lose a little money, that's all. When you pay
• 39:33
  Speaker 3: too little, you sometimes lose everything because the thing you
• 39:38
  Speaker 3: bought was incapable of doing the thing it was bought
• 39:43
  Speaker 3: to do. The common law of business balance prohibits paying
• 39:50
  Speaker 3: a little and getting a lot. It cannot be done
• 39:55
  Speaker 3: if you deal with the lowest bidder. It is well
• 39:59
  Speaker 3: to add something for the risk you run, and if
• 40:04
  Speaker 3: you do that, you will have enough to pay for
• 40:07
  Speaker 3: something better. Sissy, tell us about what it's like, especially
• 40:14
  Speaker 3: before Trump got in office, and start telling them to
• 40:17
  Speaker 3: leave trying to bed against people that think they're getting
• 40:22
  Speaker 3: a deal when they get losy work. And I think
• 40:26
  Speaker 3: you've told me there's been a few jobs your guys
• 40:28
  Speaker 3: went on where the home had to be completely tore
• 40:33
  Speaker 3: down and started over because it was done so poorly.
• 40:37
  Speaker 6: Yeah, it's been a cycle, I would say. And this
• 40:42
  Speaker 6: is I'd hate to say it, but prior to Biden.
• 40:50
  Speaker 11: You know, living in Texas, we've seen you know, heavier illegal.
• 41:00
  Speaker 6: Activity as far as undocumented people. So you know, I'm
• 41:10
  Speaker 6: not going any anybody under the bush, under the train
• 41:15
  Speaker 6: or whatever. But you know, Greg Gabbott is not exactly
• 41:22
  Speaker 6: pro illegal immigrant. Illegal alien is the proper term. So
• 41:32
  Speaker 6: they come in and we've already seen this in the
• 41:38
  Speaker 6: news with the Somalis where they take this money and
• 41:43
  Speaker 6: then they wire it back to Somalia, whether it's two
• 41:54
  Speaker 6: maybe they're being extorted, you know, by a terrorist group,
• 41:59
  Speaker 6: or they're sending it back to family members. But also
• 42:02
  Speaker 6: in the middle of that is Somali's setting up their
• 42:06
  Speaker 6: business to do wire transfer, so they're making money. So
• 42:12
  Speaker 6: back onto track. We've seen it so many times where
• 42:17
  Speaker 6: people will call us and say, we've had to run
• 42:21
  Speaker 6: off a contractor we don't want him back here. Would
• 42:26
  Speaker 6: you come take a look and you give us an assessment. Well,
• 42:31
  Speaker 6: the most recent one happened last week and I don't
• 42:36
  Speaker 6: even like to say this term. They wanted a barn
• 42:41
  Speaker 6: dominium built. Well, the word barn dominium there's some kind
• 42:49
  Speaker 6: of syop that's associated with it where people think condominium
• 42:56
  Speaker 6: ooh cool, hip industrial barn dominion. Since I'm going to
• 43:02
  Speaker 6: live in a rural area, Basically, you're building two houses.
• 43:08
  Speaker 6: If you're gonna hang grandma's picture on the wall above
• 43:12
  Speaker 6: the fireplace, you can't do that to metal. Plus it's
• 43:20
  Speaker 6: not insulated. It's just metal. And people think, well, okay,
• 43:25
  Speaker 6: wind load and you know, but it really isn't if
• 43:31
  Speaker 6: you just look up on YouTube and watch some like
• 43:37
  Speaker 6: two by four's going through walls, you know, in a hurricane.
• 43:44
  Speaker 6: So in our area, we're in a cat for area.
• 43:49
  Speaker 6: My guess is docks areas somewhere between maybe two. But anyways,
• 43:59
  Speaker 6: like today it was super windy, but we are kind
• 44:03
  Speaker 6: of sort of a little bit west of I thir
• 44:11
  Speaker 6: five Tornado Alley. Okay, so I trying to say this quicker.
• 44:18
  Speaker 6: It's it's really hard. You can't just put up a
• 44:23
  Speaker 6: metal building and put some limestone skirting in it so
• 44:28
  Speaker 6: it doesn't look like a metal barn and call it
• 44:32
  Speaker 6: a home. You've got to go in and put insulation
• 44:38
  Speaker 6: on the wall as well. You can't just staple insulation
• 44:43
  Speaker 6: to metal like you can between you know, the the
• 44:48
  Speaker 6: siding in the tuba fours. So when I say you've
• 44:55
  Speaker 6: got to build a house inside of a house, that's
• 44:57
  Speaker 6: basically what you're doing. You've got the big thing is
• 45:04
  Speaker 6: tall ceilings, open space. Well, you've got girders. You got
• 45:09
  Speaker 6: to do something with that. Do you want to see that?
• 45:11
  Speaker 6: Some people do? They like the industrial look. Some people know,
• 45:14
  Speaker 6: I want that sheet rocked in Okay, sheet rocked two
• 45:18
  Speaker 6: by four's. You're building a house. The only thing is
• 45:24
  Speaker 6: you're doing metal on the outside. So there's a product
• 45:29
  Speaker 6: that's really popular, at least around here, and it's called
• 45:31
  Speaker 6: Hardy Hardy siding. It's a cement sighting that is really
• 45:37
  Speaker 6: probably more protective and insulative than metal. Metal conducts heat,
• 45:45
  Speaker 6: it gets cold. And so these people had been given
• 45:51
  Speaker 6: a price of three hundred and eighty thousand dollars to
• 45:55
  Speaker 6: build a three bedroom, two bath, you know, big open
• 46:00
  Speaker 6: floor planned living room, you know, din dining room, kitchen,
• 46:06
  Speaker 6: and so they thought three eighty was too much. Well
• 46:10
  Speaker 6: it's not, not not for this area, not for the
• 46:14
  Speaker 6: product that they picked. They picked a barn dominium, And yeah,
• 46:19
  Speaker 6: I say that with disgust. I don't like them. Nearly
• 46:24
  Speaker 6: everyone that we've gone out and inspected and met with
• 46:28
  Speaker 6: people that have had problems or met with people that
• 46:31
  Speaker 6: want in one built, they walked away going, we don't
• 46:35
  Speaker 6: want that. Insurance can be an issue, Costs can be
• 46:39
  Speaker 6: an issue. We do we don't see as many tornadoes
• 46:44
  Speaker 6: around here as we do hailstorms. Metal bents, so Anyways,
• 46:51
  Speaker 6: they didn't want to pay three eighty, but they paid
• 46:55
  Speaker 6: someone who didn't know how to build anything, probably even
• 46:59
  Speaker 6: for Legos, three hundred and fifty thousand, and they left
• 47:05
  Speaker 6: them with the mess. There's gaps everywhere. There's gaps around
• 47:09
  Speaker 6: the windows. When I say gaps, I mean you can
• 47:12
  Speaker 6: slide cardboard through it. And then they left with one
• 47:21
  Speaker 6: hundred thousand dollars. They stole it. So I used to
• 47:26
  Speaker 6: when I first went to work after my daughter was born,
• 47:31
  Speaker 6: I went to work for a swimming pool company in Dallas,
• 47:34
  Speaker 6: and I loved these people. They were family and as
• 47:38
  Speaker 6: well as some of the people that work there. So
• 47:41
  Speaker 6: one swimming pool mechanic, his name was Joe Wreather, and
• 47:45
  Speaker 6: he tucked me in under his wing and I was
• 47:48
  Speaker 6: being hazed. Besides the owner's wife, I was the only girl. Okay,
• 47:54
  Speaker 6: so you learn everything from the bottom up, and they
• 48:01
  Speaker 6: like to trick me and hatze me and just all
• 48:05
  Speaker 6: kinds of things he told me. And I heard him
• 48:07
  Speaker 6: say pay me now or pay me later. And I've
• 48:14
  Speaker 6: in our company lived by that slogo. And so we've
• 48:19
  Speaker 6: got someone with another contractor did come out besides us
• 48:24
  Speaker 6: and said, lady, you got to tear this down and
• 48:28
  Speaker 6: start over. A month or so later, my husband and
• 48:33
  Speaker 6: son goes out, takes a look at it. They're astonished
• 48:36
  Speaker 6: at what they see. Ma'am. I'm sorry to say, you
• 48:40
  Speaker 6: got to tear this down and start over over. A
• 48:44
  Speaker 6: thirty thousand dollars savings on a three hundred and eighty
• 48:50
  Speaker 6: thousand dollars house.
• 48:51
  Speaker 3: How sad. So that's what happens when people think they're
• 48:55
  Speaker 3: going to get a deal. They get a bid from
• 48:58
  Speaker 3: somebody like you, which is fair and honest. Producer Steve
• 49:03
  Speaker 3: one time was telling me that somebody had questioned his
• 49:09
  Speaker 3: fee and he said basically, well, you know you're paying
• 49:15
  Speaker 3: because you couldn't do what you needed me to do, right,
• 49:19
  Speaker 3: And he tries to have fair prices, and people sometimes,
• 49:24
  Speaker 3: I don't know. I guess they think that learning and
• 49:28
  Speaker 3: equipment and all the overhead that you have when you
• 49:31
  Speaker 3: have a business shouldn't be anything, but it is.
• 49:37
  Speaker 6: Yeah. The other thing that became a trend for a while,
• 49:42
  Speaker 6: So yeah, I think over the last four or five
• 49:46
  Speaker 6: years was people wanting to provide their own materials. Well,
• 49:51
  Speaker 6: i'll tell you what if I build you a house
• 49:55
  Speaker 6: and you buy the materials yeah, I'm responsible for the
• 50:00
  Speaker 6: labor and how how I do it, my craftsmanship. But
• 50:06
  Speaker 6: don't tell me you're uh, you know, your ac is
• 50:11
  Speaker 6: not working. No more, don't tell me that your toolets,
• 50:16
  Speaker 6: you know whatever. Don't tell me no, you bought that,
• 50:21
  Speaker 6: you bought the materials. So basically what they're saying is no,
• 50:24
  Speaker 6: we just want you for slave labor. We're not going
• 50:28
  Speaker 6: to pay any mark up on materials. Oh they've gone
• 50:31
  Speaker 6: so far as to say, we want to buy the materials,
• 50:37
  Speaker 6: can you pick them up?
• 50:39
  Speaker 2: Really?
• 50:40
  Speaker 3: I like that bill? Really again, what's that.
• 50:51
  Speaker 7: I should say again? If you want me to jump
• 50:54
  Speaker 7: in there? Yeah?
• 50:56
  Speaker 3: Anything what companies like her run into when they're trying
• 51:00
  Speaker 3: kind of bid fairly, and Steve runs into the same
• 51:03
  Speaker 3: thing where people want your expertise and your knowledge and experience,
• 51:09
  Speaker 3: but they want to pay dirt sometimes and they don't understand.
• 51:15
  Speaker 7: My grandfather used to say, if you think you've bought
• 51:17
  Speaker 7: something good for nothing, that's what you bought.
• 51:21
  Speaker 3: Kind of like that thing I read. All right, guys,
• 51:25
  Speaker 3: well we got a couple of jokes here. What's that, Suzy?
• 51:30
  Speaker 6: No, you're good?
• 51:32
  Speaker 3: Oh okay, I said, we got a couple of jokes here,
• 51:34
  Speaker 3: I would just keeping them. I knew we were going
• 51:37
  Speaker 3: to talk with that stuff about FASUSI, so I didn't
• 51:40
  Speaker 3: worry too much about them. We could do them next
• 51:42
  Speaker 3: week if we need it. But I got a couple
• 51:45
  Speaker 3: things that were interesting. This was not a joke. It
• 51:49
  Speaker 3: would be if it wasn't true. But I got to thinking.
• 51:53
  Speaker 3: I buy unpasteurized orange juice at HGV Kroger used to
• 51:59
  Speaker 3: do it, and they took away the machine and quit
• 52:01
  Speaker 3: doing it. But when you buy it, on the back
• 52:04
  Speaker 3: there's a giant label that said you're probably gonna die
• 52:09
  Speaker 3: from drinking this because it hasn't been basterized. And I
• 52:13
  Speaker 3: don't know if it's got cold and crossbones, but it's
• 52:16
  Speaker 3: when I read it, it's like they're trying to scare me.
• 52:20
  Speaker 3: But yet it's for sale and it's not cheap, And
• 52:24
  Speaker 3: I'm thinking, what genius looked up at an orange tree
• 52:30
  Speaker 3: and said that orange is poison if I squeeze it
• 52:34
  Speaker 3: and drink the juice. But it's okay if I pick
• 52:37
  Speaker 3: it and just eat the orange. And if I squeeze
• 52:40
  Speaker 3: it and drink the juice, I need to cook it
• 52:44
  Speaker 3: at a million degrees and kill every good thing that
• 52:47
  Speaker 3: was in it. I don't understand how these people got here.
• 52:52
  Speaker 3: What genius decided that you could eat the orange? But
• 52:57
  Speaker 3: if you drink the juice that you just squeeze out
• 53:00
  Speaker 3: of it, it's got to be killed with high He
• 53:03
  Speaker 3: just blows my mind all right. On the joke side,
• 53:08
  Speaker 3: there was a ship at sea and it was nighttime
• 53:13
  Speaker 3: and he could up on the bridge. He could see
• 53:18
  Speaker 3: the light and they saw the light was in a
• 53:23
  Speaker 3: direct collision course with them. So the ship notifies that light.
• 53:30
  Speaker 3: They signal them and said, change course ten degrees west.
• 53:37
  Speaker 3: This is the United States ship. And the light flashes
• 53:41
  Speaker 3: back and it signals the ship and it says change
• 53:46
  Speaker 3: course ten degrees east. Now the captain of the ship
• 53:51
  Speaker 3: starting to get annoyed, and he signals them again and says,
• 53:56
  Speaker 3: this is the United States Navy, captain, and I need
• 54:00
  Speaker 3: you to change course ten degrees west. And the guy
• 54:06
  Speaker 3: comes back and he says, this is the first Class
• 54:08
  Speaker 3: Petty Officer, and I need you to change course ten
• 54:13
  Speaker 3: degrees east. So now the captain's really pissed and he
• 54:17
  Speaker 3: comes back and he said, this is an aircraft carrier,
• 54:20
  Speaker 3: United States Navy, and I'm the captain and we are
• 54:24
  Speaker 3: not changing course. You need to change course ten degrees
• 54:28
  Speaker 3: west and the light. The petty officer comes back and
• 54:34
  Speaker 3: he said, uh, this is a lighthouse. I am not
• 54:39
  Speaker 3: able to change course your call.
• 54:44
  Speaker 11: That's hilarious.
• 54:46
  Speaker 3: I thought that was pretty good, all right. A couple
• 54:50
  Speaker 3: of kids have been watching TV and learning how to cuss,
• 54:54
  Speaker 3: and then hanging around with the bigger kids and learning
• 54:56
  Speaker 3: how to cuss. And they decided one was nine the
• 55:02
  Speaker 3: other was five, and they decided it was time that
• 55:05
  Speaker 3: they start cussing like grown ups. So they come down
• 55:10
  Speaker 3: to breakfast that morning, and I've changed a couple of
• 55:12
  Speaker 3: words here so we don't get excommunicated. And the nine
• 55:17
  Speaker 3: year old comes downstairs first, and mom says, and the
• 55:21
  Speaker 3: five year olds right behind you. But nine year old's
• 55:23
  Speaker 3: first one. Mom asked what would you like for breakfast?
• 55:27
  Speaker 3: And he said, I'd like some Coco cuffs bach and
• 55:33
  Speaker 3: Mom slapped him right out of that chair under the
• 55:36
  Speaker 3: floor and he went away crying. And then she turned
• 55:40
  Speaker 3: to the five year old and said what would you
• 55:43
  Speaker 3: like for breakfast? And he said, you can bet it
• 55:46
  Speaker 3: won't be no Coco frickin' puffs. I thought that was
• 55:55
  Speaker 3: I thought that was cute. All right. Guy goes to
• 55:59
  Speaker 3: a psych chiatrist and the psychiatrist tells him you have
• 56:04
  Speaker 3: a split personality. He said, all right. Psychiatrist says that'll
• 56:11
  Speaker 3: be ninety dollars. So he pays the guy forty five
• 56:16
  Speaker 3: and the psychiatrist says, what are you doing? He said, well,
• 56:20
  Speaker 3: you get that other forty five dollars from my other personality.
• 56:27
  Speaker 3: All right, here's one for you. Here's one for you, susane.
• 56:31
  Speaker 2: A man was.
• 56:32
  Speaker 3: Found dead floating in the river. He's wearing a mini skirt, fishnet, stockings, suspenders,
• 56:44
  Speaker 3: and a Dallas Cowboys T shirt. The police removed the
• 56:51
  Speaker 3: Dallas Cowboy T shirt so they didn't embarrass his family.
• 56:56
  Speaker 3: Oh all right, here's one is a little crude, so
• 57:05
  Speaker 3: I changed the words on it too. A lady said
• 57:09
  Speaker 3: she'd been following social media and all the women are
• 57:13
  Speaker 3: talking about bleaching their rear in. She said, I'm trying
• 57:18
  Speaker 3: to figure out do I pour the bleach on him
• 57:21
  Speaker 3: or make him drink it? That was funny, That was funny.
• 57:32
  Speaker 3: All right, what have we got here? Let's see here.
• 57:37
  Speaker 3: Oh yeah, you can relate to this one. Susane. Kid
• 57:42
  Speaker 3: says to his mom, I can't go to school today.
• 57:45
  Speaker 3: I got an earache. Mom says, does it hurt on
• 57:49
  Speaker 3: the inside or the outside. So she's kind of confused
• 57:55
  Speaker 3: because he gets up or walks outside. He's out there
• 57:58
  Speaker 3: a few minutes and he comes back in. He said both,
• 58:03
  Speaker 3: He said both, and she goes, I wonder if saving
• 58:07
  Speaker 3: money for his college education is not a good thing?
• 58:13
  Speaker 3: The good thing, all right? And then one last little
• 58:17
  Speaker 3: one here, what time is that we got a moment? Okay,
• 58:20
  Speaker 3: man goes to Macy's and ask for a Southern Baptist
• 58:26
  Speaker 3: brawl his wife's sending and she wants at thirty four
• 58:31
  Speaker 3: B and the lady Macy said, say that again. He said,
• 58:39
  Speaker 3: my wife said she wants a Southern Baptist sprawl and
• 58:44
  Speaker 3: that you would understand what she was talking about. And
• 58:49
  Speaker 3: the lady said, oh, now I understand. She said, we
• 58:53
  Speaker 3: haven't had anybody ask for one of them in a
• 58:55
  Speaker 3: long time. They usually want a Catholic bra, Salvation Army Bra,
• 59:02
  Speaker 3: or Presbyterian bra. And the man looked very confused, and
• 59:07
  Speaker 3: he said, what's the difference and the lady said, well,
• 59:12
  Speaker 3: the Catholic bra supports the masses. The Salvation Army Bra
• 59:19
  Speaker 3: lifts up the taken. The Presbyterian braw is staunch and uptight.
• 59:33
  Speaker 3: And he says, you know, I hate to even ask
• 59:38
  Speaker 3: you what is the Southern Baptist brawl? And she says,
• 59:45
  Speaker 3: the Southern Baptist brawl makes mountains out of mohills. All right,
• 59:55
  Speaker 3: anything before we go to break, Susan, I can't fuck that.
• 1:00:00
  Speaker 2: Bill?
• 1:00:02
  Speaker 7: Nope?
• 1:00:04
  Speaker 3: All right, Well, don't forget. We got lead INDs for
• 1:00:06
  Speaker 3: Susie and Bill's section now. But we will be right
• 1:00:11
  Speaker 3: back and Bill will do his weekly topic. I'm sure
• 1:00:15
  Speaker 3: you got one up your sleeve.
• 1:00:17
  Speaker 7: Bill, that's kind of short of.
• 1:00:20
  Speaker 3: Something about smoking wine, no doubt. All right, well, ladies
• 1:00:24
  Speaker 3: and gentlemen, this is doctor Krupa's Natural Health Hours. It
• 1:00:27
  Speaker 3: is the fourteenth of January twenty twenty six, and Susie
• 1:00:32
  Speaker 3: Bill producer see behind the Curtain of Myself, will be
• 1:00:35
  Speaker 3: right back. Please listen to our sponsors.
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  Speaker 3: and call Renovation and Design eight three zero three seven
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  Speaker 3: seven two one three one I walt these along some streets.
• 1:02:59
  Speaker 2: Where we use to row the city lights up them.
• 1:03:05
  Speaker 4: Now since you left me on mound, your perfumingers faintly
• 1:03:17
  Speaker 4: in the corners of my mind. But every step I'm taking.
• 1:03:26
  Speaker 3: Leave your memory behind whom wind and whispers softly.
• 1:03:36
  Speaker 4: But if don't speak your name, my heart's are fried.
• 1:03:43
  Speaker 2: The lamber.
• 1:03:46
  Speaker 3: Fighting the hall of flame.
• 1:03:50
  Speaker 4: Shadows off golder.
• 1:03:55
  Speaker 3: They're chasing me to night.
• 1:04:00
  Speaker 4: Hovery corner.
• 1:04:04
  Speaker 3: Where we used to hold on time.
• 1:04:10
  Speaker 4: Every side, freeze, every dream I see.
• 1:04:19
  Speaker 3: Shadows of your love.
• 1:04:24
  Speaker 4: Won't let me be freeze.
• 1:04:29
  Speaker 3: I hear your voice and silence when the midnight hour cold.
• 1:04:38
  Speaker 5: That goes through the empty nest, bouncing off these walls.
• 1:04:48
  Speaker 4: I try to paint you out dollar from the canvas
• 1:04:53
  Speaker 4: of my soul, but your colors keep on bleeding, and.
• 1:05:01
  Speaker 3: They're taking full control.
• 1:05:06
  Speaker 2: Out of my mind.
• 1:05:14
  Speaker 3: They're coming to take me away.
• 1:05:16
  Speaker 2: Ha ha, They're coming to take me away.
• 1:05:18
  Speaker 6: Ho ye has a funny farm where life is beautiful
• 1:05:22
  Speaker 6: all the time. And I'll be happy to see.
• 1:05:24
  Speaker 4: Those nice young men in their clean white coats, and
• 1:05:27
  Speaker 4: they're coming to take me away.
• 1:05:32
  Speaker 3: Welcome back, ladies and gentlemen, to doctor Krupa's natural hot towers.
• 1:05:37
  Speaker 3: We've got the whole crew, and without further ado, let's
• 1:05:40
  Speaker 3: go right to our head doctor. After that wonderful lead
• 1:05:43
  Speaker 3: in Bill take it away.
• 1:05:46
  Speaker 7: Now we used to call those hugmy jackets. Yeah, but yeah,
• 1:05:53
  Speaker 7: but I was thinking about this this week and that
• 1:06:00
  Speaker 7: it's just uh, you've played there?
• 1:06:03
  Speaker 6: Is that?
• 1:06:04
  Speaker 7: What is that? What Steve calls mushy, I.
• 1:06:10
  Speaker 3: Think calls all of our music mushy.
• 1:06:15
  Speaker 7: Okay, well, well I'll have to ask him about that sometimes.
• 1:06:19
  Speaker 7: But there's I've talked about language kind of a lot,
• 1:06:24
  Speaker 7: off on and off order the last two decades that
• 1:06:28
  Speaker 7: we've had this show, and realize that the kind of
• 1:06:32
  Speaker 7: language that I have talked about most of has been
• 1:06:35
  Speaker 7: has been poetry, the value of poetry and how it's
• 1:06:40
  Speaker 7: kind of put together sometimes and what it does. But
• 1:06:43
  Speaker 7: kind of broadening that a little bit too, What what
• 1:06:50
  Speaker 7: what is the function of poetry and or or or
• 1:06:55
  Speaker 7: any kind of language? And as I say, don't I
• 1:06:57
  Speaker 7: don't know of any culture of any any language it
• 1:07:02
  Speaker 7: does not have the capability of poetry as as a
• 1:07:05
  Speaker 7: fairly substatial part of its culture. It may not be
• 1:07:08
  Speaker 7: as important at one time as it was at another time.
• 1:07:11
  Speaker 7: But nonetheless is there, and it seems to be to
• 1:07:15
  Speaker 7: be a very integral part of these cultures. And I
• 1:07:20
  Speaker 7: don't like the word primitive. I think pure might be
• 1:07:24
  Speaker 7: a better word. But a lot of these pure cultures,
• 1:07:26
  Speaker 7: Native American cultures, Native Alaskan cultures, cultures in Southeast Asia,
• 1:07:34
  Speaker 7: panting the poetry and music is as much as spiritual
• 1:07:41
  Speaker 7: effort and practice as it is is a cultural one
• 1:07:46
  Speaker 7: or ascetic one. But but it's it's it's a tremendously
• 1:07:49
  Speaker 7: important part of of these these groups and and it
• 1:07:54
  Speaker 7: was of ours, and I think for a far segment
• 1:07:56
  Speaker 7: it sort of still is in this country. But I
• 1:08:00
  Speaker 7: don't I haven't been at a bookstore for years, so
• 1:08:03
  Speaker 7: I don't even know if they make poetry books anymore.
• 1:08:05
  Speaker 7: But thinking about the language of poems or lyrics, and
• 1:08:12
  Speaker 7: in this case, what we what we just heard was
• 1:08:15
  Speaker 7: a lyric. Lyrics tend to be poems that are intentionally
• 1:08:20
  Speaker 7: meant to be sung rather than recited or spoken. We
• 1:08:26
  Speaker 7: all have different levels within within each of us, different
• 1:08:30
  Speaker 7: levels of language we have, you know, we have our
• 1:08:33
  Speaker 7: cultural a cultural kind of language that varies sometimes regionally
• 1:08:39
  Speaker 7: across our country. Sometimes it has to do with ethnicity.
• 1:08:43
  Speaker 7: Where did our our our grandparents, our parents come from.
• 1:08:47
  Speaker 7: Did I did I pick up a lot of Italian
• 1:08:51
  Speaker 7: inflection from my Italian outs probably? Or a little Irish
• 1:08:56
  Speaker 7: inflection for my mother's mother, Yeah, probably, and ineffected my language.
• 1:09:01
  Speaker 7: And and that was that was kind of a cultural
• 1:09:05
  Speaker 7: thing we have. We all have an occupational language. Uh,
• 1:09:10
  Speaker 7: you as a nutritious as a whole have a whole
• 1:09:13
  Speaker 7: lexicon of nutritional terms that that apply specifically towards that
• 1:09:21
  Speaker 7: area of interest. That doesn't We have other levels of communication,
• 1:09:26
  Speaker 7: other levels of language as well. But we again, we
• 1:09:30
  Speaker 7: all have these these various levels of language of sometimes
• 1:09:36
  Speaker 7: it's it's a blend, like most times it's so it's
• 1:09:41
  Speaker 7: a blend of thing that depends on on our environment
• 1:09:44
  Speaker 7: and the people that were with talking to kind of
• 1:09:47
  Speaker 7: what level of language we used. Speaking a little bit
• 1:09:51
  Speaker 7: farther back, one of the things that interested me many
• 1:09:56
  Speaker 7: years ago, and I've never really quite lost the interests
• 1:09:58
  Speaker 7: that I have, not that as much timely. It is
• 1:10:03
  Speaker 7: the history of language, what they call the history of language,
• 1:10:06
  Speaker 7: the development of language, and when when a language becomes written,
• 1:10:14
  Speaker 7: when we acquire an alphabet or a glyphology, when we
• 1:10:19
  Speaker 7: require some acquires some method of writing down what we
• 1:10:24
  Speaker 7: say or what we think. The language acquires a stability
• 1:10:30
  Speaker 7: that wasn't there before. It has to have syntax that
• 1:10:34
  Speaker 7: it develops nouns, adjective verbs, pronouns. I don't know of
• 1:10:39
  Speaker 7: any any culture that has a written language that does
• 1:10:43
  Speaker 7: not have a very functional syntax. Otherwise it's just a mess.
• 1:10:48
  Speaker 7: As long as we have rules of writing things down,
• 1:10:52
  Speaker 7: that language requires them a formality. It acquires a sense
• 1:10:58
  Speaker 7: of structure that wasn't there before. And so we began
• 1:11:02
  Speaker 7: to write things down. We lived in oral it's largely
• 1:11:07
  Speaker 7: by what is known that the business as an oral
• 1:11:11
  Speaker 7: tradition where things were passed down orally from one generation
• 1:11:15
  Speaker 7: to another. And I know I mentioned with with these
• 1:11:18
  Speaker 7: epic poems like the Kalemla or Homer's Odyssey, these thousands
• 1:11:25
  Speaker 7: of wines were memorized, literally hundreds and hundreds of lines
• 1:11:32
  Speaker 7: committed to memory. They changed a little bit depending upon
• 1:11:36
  Speaker 7: the audience, but the general drift was still there, tremendous
• 1:11:41
  Speaker 7: capability for remembering huge amounts of words of lines of poetryes.
• 1:11:48
  Speaker 7: And these things were not just a narrative, not just
• 1:11:53
  Speaker 7: say they had wine. They had structure. They had meter
• 1:11:58
  Speaker 7: had meter, they were were highly organized when we began
• 1:12:03
  Speaker 7: to write them down. I think to a certain extinct
• 1:12:06
  Speaker 7: we've lost a lot of the fluidity of the language.
• 1:12:08
  Speaker 7: But on the other hand, we preserved a lot of
• 1:12:12
  Speaker 7: literature that would otherwise be be lost, and we probably
• 1:12:15
  Speaker 7: have already lost a tremendous amount about that thinking about English,
• 1:12:22
  Speaker 7: because there's this oral tradition of memorizing hundreds of lines
• 1:12:26
  Speaker 7: is found in almost every culture in the world. But again,
• 1:12:32
  Speaker 7: just thinking about English, there are several periods of English
• 1:12:39
  Speaker 7: that have distinctive styles and distinctive characteristics. The syntax is
• 1:12:44
  Speaker 7: largely similar, but not the same. But these these linguistic
• 1:12:52
  Speaker 7: epochs that have occurred were really were what kind of
• 1:12:57
  Speaker 7: got be interested in this ructure of languages. In the
• 1:13:01
  Speaker 7: history of language or the English, you know, we have
• 1:13:07
  Speaker 7: we starts off with what we call old English. There's
• 1:13:11
  Speaker 7: old French Wood, there's old Spanish, there's old English. Really
• 1:13:21
  Speaker 7: began to appear in what I used to do, what
• 1:13:27
  Speaker 7: we used to be taught as the Dark Ages in
• 1:13:31
  Speaker 7: Europe between roughly the end of the Roman Empire and
• 1:13:35
  Speaker 7: the end of the Viking encouragedons, the end of the
• 1:13:39
  Speaker 7: Roman Empire is roughly five hundred a d. Sorry, and
• 1:13:44
  Speaker 7: the Vikings were pretty well done with doing whatever they
• 1:13:47
  Speaker 7: did in round a thousand, maybe between twenty thousand eleven hundred.
• 1:13:52
  Speaker 7: So that Old English is described as English because it
• 1:13:59
  Speaker 7: was fulior to uh, the island it was. It was
• 1:14:05
  Speaker 7: a language that was similar to others. Is a Germanic
• 1:14:09
  Speaker 7: based language. Sounds nothing like English. It sounds much more
• 1:14:14
  Speaker 7: like a Nordic language, but there are similarities there. There
• 1:14:20
  Speaker 7: are words that are close. Oh if they call those
• 1:14:26
  Speaker 7: cognitive cognitive reflexes, And the one that comes to mind
• 1:14:32
  Speaker 7: is the German word for stone is stein s t
• 1:14:36
  Speaker 7: e I M Stein. Well, it sounds kind of like stone.
• 1:14:39
  Speaker 7: It kind of does. And if you if you're looking
• 1:14:41
  Speaker 7: for that cognitive translation, you don't need to know specifically
• 1:14:45
  Speaker 7: the definition of the word stein. You kind of get
• 1:14:47
  Speaker 7: it from the context of what goes on around. But
• 1:14:50
  Speaker 7: I knew Ah when I was a graduate school I
• 1:14:52
  Speaker 7: knew who he was. I'd never had a class of them.
• 1:14:56
  Speaker 7: He was a musicologist, which somebody who studies the history
• 1:15:01
  Speaker 7: of music, well development of music to different periods of music.
• 1:15:06
  Speaker 7: And I had a question about a Latin translation, and
• 1:15:09
  Speaker 7: I knew that he had done some work in Latin,
• 1:15:11
  Speaker 7: so I took it to him and he said, oh,
• 1:15:14
  Speaker 7: I don't know, just whatever it sounds like. And I said, well,
• 1:15:20
  Speaker 7: it's not scholarly work. That's well shit, that's just help anything.
• 1:15:27
  Speaker 7: And it's just if this is how he's done things,
• 1:15:28
  Speaker 7: it's just not the way to do it. Old English
• 1:15:35
  Speaker 7: really ran from about six hundred here's around eleven hundred
• 1:15:44
  Speaker 7: as a round off date language. The change in languages
• 1:15:50
  Speaker 7: was never an abrupt thing. It was always very subtle,
• 1:15:52
  Speaker 7: and it took it took time for changes in the
• 1:15:55
  Speaker 7: language to occur. We look at our own contemporary modern
• 1:15:58
  Speaker 7: American English, and the changes we've seen it in the
• 1:16:01
  Speaker 7: last four decades have been substantial. You know, if it's
• 1:16:09
  Speaker 7: not again, it's not it's not something that happens just
• 1:16:12
  Speaker 7: very quickly. The Old English that that died out kind
• 1:16:18
  Speaker 7: of when the when the Vikings assimilated into into England,
• 1:16:23
  Speaker 7: it turned into what we know as Middle English. Most
• 1:16:29
  Speaker 7: people no Chaucer who wrote the Canterbury Tales, it's Middle English,
• 1:16:37
  Speaker 7: but he was that was kind of towards the end
• 1:16:40
  Speaker 7: of the Middle English period. And Middle English it's kind
• 1:16:47
  Speaker 7: of a blend of things. I mean, Doc was talking
• 1:16:50
  Speaker 7: a couple of weeks ago about Vacasia. We've somebody will
• 1:16:55
  Speaker 7: drop a French word in their conversation, which is more
• 1:16:58
  Speaker 7: of an a feat process that it is one of
• 1:17:02
  Speaker 7: the linguist flexibility. But it's so much of the the
• 1:17:11
  Speaker 7: changes in languages due to travel, people moving around, people
• 1:17:15
  Speaker 7: traveling from one part of a country to another part
• 1:17:19
  Speaker 7: of the country, people traveling from one part of Europe
• 1:17:23
  Speaker 7: to England, or from England to Ireland, or from Ireland
• 1:17:25
  Speaker 7: to France. People began to do that more towards their
• 1:17:29
  Speaker 7: renaissance than we may be otherwise suspected. But that all
• 1:17:36
  Speaker 7: changes the language a little bit because they bring their
• 1:17:40
  Speaker 7: background to the point of origin and it makes a difference.
• 1:17:45
  Speaker 7: We hear new words, we hear new combinations of words,
• 1:17:49
  Speaker 7: and they kind of begin to fit into into a pattern.
• 1:17:54
  Speaker 7: Elizabethan English followed the Middle English and Elizabethan English. A
• 1:18:00
  Speaker 7: couple of people that are most familiar that we hear
• 1:18:03
  Speaker 7: most learner with that, of course, or Shakespeare Milton was
• 1:18:08
  Speaker 7: later King James. Version of the translation of the Bible
• 1:18:14
  Speaker 7: is substantially Elizabethan English. A very formal structure, a very
• 1:18:21
  Speaker 7: rich structure that was then turned into kind of the
• 1:18:28
  Speaker 7: beginnings of what we know now is modern English, and
• 1:18:32
  Speaker 7: that really started around seventeen fifty and is still in process.
• 1:18:37
  Speaker 7: There's a difference in American English between nineteenth century English
• 1:18:41
  Speaker 7: and twentieth century English, but it's not as dramatic as
• 1:18:46
  Speaker 7: it had been with the other linguistic epics. And it's
• 1:18:53
  Speaker 7: all always trying to find ways to express what we think,
• 1:19:00
  Speaker 7: we feel, what, what are? Concepts of things are, life, business, whatever,
• 1:19:08
  Speaker 7: what we what we dream about? Oh, languages is And
• 1:19:13
  Speaker 7: I don't like the word communication because it has an
• 1:19:16
  Speaker 7: application it is I think a little trivial. But we
• 1:19:22
  Speaker 7: are we are trying to express something within ourselves and
• 1:19:27
  Speaker 7: we may not share that with others. We measure it
• 1:19:30
  Speaker 7: with a lot of people, but it comes from from
• 1:19:34
  Speaker 7: deep within us and is a very long and old process.
• 1:19:41
  Speaker 7: One of the differences between Middle English and that was
• 1:19:44
  Speaker 7: kind of my area of interest, and it is meaning English.
• 1:19:49
  Speaker 7: What is is what they what they call the Great
• 1:19:53
  Speaker 7: vowel shift. Up until the end of Chaushure, until the
• 1:20:00
  Speaker 7: rough at fifteen hundred, the vowels in English were pronounced
• 1:20:06
  Speaker 7: like the vowels and the continent from the letter A
• 1:20:11
  Speaker 7: was pronounced ah or oh. The letter eve was pronounced A,
• 1:20:18
  Speaker 7: I was pronounced e, oh was pronounced oh. He knew
• 1:20:24
  Speaker 7: it was pronounced oh. If you think of French pronunciation,
• 1:20:32
  Speaker 7: that is the way that the vowels are pronounced. And there,
• 1:20:35
  Speaker 7: of course, there they're variants, depending upon combinations surrounding continents
• 1:20:40
  Speaker 7: and the deaf songs and all that other kind of
• 1:20:42
  Speaker 7: technical stuff. But typically the vowels and before chancers were
• 1:20:48
  Speaker 7: pronounced just as they were on the continent. All right,
• 1:20:53
  Speaker 7: and I'll get to that a little bit. But after that,
• 1:20:58
  Speaker 7: after ruughly fifteen, that's gonna that's a fuzzy time date,
• 1:21:02
  Speaker 7: but it's just a date. The vowels began to acquire
• 1:21:07
  Speaker 7: what we now use in English, and the same uh
• 1:21:12
  Speaker 7: uh A was pronounced a or ah or there was a
• 1:21:16
  Speaker 7: couple of again depending upon consonantal surroundings, but it's the
• 1:21:21
  Speaker 7: E was E, the I was I always own and
• 1:21:24
  Speaker 7: you was you uh and and that's pretty pretty much
• 1:21:28
  Speaker 7: the way it's been on the continent. That did not occur.
• 1:21:31
  Speaker 7: They kept the original by their pronunciation. But this great
• 1:21:36
  Speaker 7: vowel shift was a big deal for the students who
• 1:21:40
  Speaker 7: were beginning to work with a prechau Syrian language, preachas
• 1:21:45
  Speaker 7: Syrian English, and it makes a difference in how we
• 1:21:50
  Speaker 7: read that literature. Surprisingly, there was a lot. There is
• 1:21:58
  Speaker 7: a substantial amount of of literature from the Late Dark
• 1:22:05
  Speaker 7: Gages through the Middle English, and we're talking about in
• 1:22:08
  Speaker 7: middle of attorneying literally hundreds of poems, hundreds of volumes
• 1:22:13
  Speaker 7: of writing. This all began with the rise of universities,
• 1:22:18
  Speaker 7: the rise of educating. Most people were illiterate. The only
• 1:22:23
  Speaker 7: people that could read were occasional members of the clergy,
• 1:22:27
  Speaker 7: not many, not all. Certainly describes the people who did
• 1:22:32
  Speaker 7: the writing, the printing. Literally the handwriting traveled around. They
• 1:22:40
  Speaker 7: could read, they could write. They were kind of an
• 1:22:43
  Speaker 7: exclusive group. One of the scholars that i've and I
• 1:22:50
  Speaker 7: use that term very selectively because he was adet a scholars,
• 1:22:53
  Speaker 7: spent much of his life pursuing a particular scribe, Vibe
• 1:23:01
  Speaker 7: who was working in mostly southern England in the thirteenth century.
• 1:23:09
  Speaker 7: And how did we know who he was? Well, every
• 1:23:11
  Speaker 7: scribe had his peculiar style of handwriting, and then all
• 1:23:15
  Speaker 7: the manuscripts that are around this guy's writing would show up.
• 1:23:22
  Speaker 7: Carter was able to trace him from me to southeast England,
• 1:23:25
  Speaker 7: to southwest England, to up up the western coast north
• 1:23:28
  Speaker 7: of Wales, back down towards the guy moved around. People
• 1:23:32
  Speaker 7: moved around. We don't often think about that. People moved around.
• 1:23:36
  Speaker 7: And I have seen many kinds of folios of remarkably
• 1:23:45
  Speaker 7: beautiful penmanship. And this is all done with feather quills.
• 1:23:49
  Speaker 7: This was We didn't have no fountain pens, ball boys.
• 1:23:52
  Speaker 7: They kind of junk. These were feather quills. And the
• 1:23:56
  Speaker 7: lettering is exquisite. That's all you can say. You look
• 1:24:01
  Speaker 7: at it and you think, my god, that's it's amazing.
• 1:24:04
  Speaker 7: The early Middle English still incorporated some of the runes,
• 1:24:09
  Speaker 7: are you n e s the ruins that the Vikings used.
• 1:24:13
  Speaker 7: These are straight line letters, not like English letters at all,
• 1:24:19
  Speaker 7: but straight line letters. If if you've ever read Tolkien,
• 1:24:24
  Speaker 7: Gandalf s this work with this g room, which is
• 1:24:31
  Speaker 7: what they call a vertical as center and two diagonal
• 1:24:34
  Speaker 7: are coming off the right side. Runs are very primitive,
• 1:24:43
  Speaker 7: but very clear that the general concept is that they
• 1:24:47
  Speaker 7: were vertical and horizontal diagonals, because that's what you could
• 1:24:51
  Speaker 7: carve into stone very easily. It's hard to carve a
• 1:24:54
  Speaker 7: curve into a piece of wrong. It's a lot easier
• 1:24:57
  Speaker 7: to carve a straight line. But anyway back to describe that,
• 1:25:02
  Speaker 7: keeping in mind that all of this was in fact
• 1:25:05
  Speaker 7: done with pin quills, bird quills, I think it's a remarkable,
• 1:25:12
  Speaker 7: remarkable achievement, one of the things that I would find it.
• 1:25:16
  Speaker 7: And I thought about doing this before, but I think
• 1:25:19
  Speaker 7: I'm going to do it tonight. One of the lyrics
• 1:25:24
  Speaker 7: that I worked with many decades ago is a religious work.
• 1:25:34
  Speaker 7: It's not a sacred work, but it is a religious work.
• 1:25:36
  Speaker 7: It's a moral lyric, and it's called a lyric because
• 1:25:41
  Speaker 7: it was in fact one of the same lyric appeared
• 1:25:45
  Speaker 7: in three different manuscripts, each time with notes with musical notation.
• 1:25:50
  Speaker 7: But it didn't happen before, and I've worked with that.
• 1:25:56
  Speaker 7: It's still fascinated by it. I haven't say I haven't
• 1:25:58
  Speaker 7: looked at it a bit. But this particular work is
• 1:26:03
  Speaker 7: five stances in this manuscript and another manuscript is their
• 1:26:08
  Speaker 7: seven Stances. They added a couple and this was typical
• 1:26:11
  Speaker 7: I think of poetry from that time of lyrics, and
• 1:26:14
  Speaker 7: that time people added stuff, They rhymed, they were head meter,
• 1:26:19
  Speaker 7: they were fairly well structured, but the overall tone was
• 1:26:23
  Speaker 7: a mortal tone and this particular piece, and they're always
• 1:26:28
  Speaker 7: called by their identified by the first line of the poem,
• 1:26:33
  Speaker 7: is is worlds bliss will not last? Okay, so this
• 1:26:38
  Speaker 7: is and I've been I know we're running shoot on time,
• 1:26:41
  Speaker 7: so I'm just going to do the one stance. But
• 1:26:42
  Speaker 7: it's it's a different sound. And that's really why I
• 1:26:46
  Speaker 7: wanted to do this. So hearing, what are those bliss?
• 1:26:51
  Speaker 7: And they lost? No throw it wind and wind away
• 1:26:54
  Speaker 7: along the longer than ignore a last of that I
• 1:27:00
  Speaker 7: and on for ourson, then with Carra, with Ale and
• 1:27:08
  Speaker 7: mid eve Worth, and where the last a poor ambar
• 1:27:14
  Speaker 7: did not man one again they're gone. All the blizz
• 1:27:19
  Speaker 7: here and there. It looks that INDI with on the
• 1:27:24
  Speaker 7: Moonlet's see what it says. All of the good things
• 1:27:29
  Speaker 7: in the world ultimately go away and leave us with sorrel.
• 1:27:34
  Speaker 7: And this goes on for another five standards. But it's
• 1:27:37
  Speaker 7: an interesting look at something. This particular lyrical is written
• 1:27:44
  Speaker 7: they think between twelve hundred and twelve forty five. At
• 1:27:48
  Speaker 7: first appeared in a manuscript round twelve sixty five, which
• 1:27:52
  Speaker 7: meant it had been around a while. This particular manuscript
• 1:27:56
  Speaker 7: goes up in three different ars. Paring The particularly shows
• 1:28:00
  Speaker 7: up in three different manuscripts from pretty wide parts of England,
• 1:28:05
  Speaker 7: so it was a fairly well known song lyric. But
• 1:28:10
  Speaker 7: it has a characteristic that we still find in poetry.
• 1:28:15
  Speaker 7: It has a way of taking this a slightly different place.
• 1:28:19
  Speaker 7: We may not always understand all the worst, but hell,
• 1:28:22
  Speaker 7: I got that problem with a lot of poetry that
• 1:28:24
  Speaker 7: comes out today. I don't, but it's it still is
• 1:28:29
  Speaker 7: something that touches a very ancient part of us, and
• 1:28:33
  Speaker 7: I think let us know that we are part of
• 1:28:38
  Speaker 7: a continuum of expression, the part of a continuum of
• 1:28:42
  Speaker 7: trying to find a way to let out some of
• 1:28:48
  Speaker 7: the things that are inside of into word form that
• 1:28:53
  Speaker 7: provides some kind of structure beyond the concept language is langue,
• 1:29:00
  Speaker 7: which is an interesting thing and one I think very
• 1:29:03
  Speaker 7: valid question is who cares? Oh, he's a question I
• 1:29:09
  Speaker 7: used to ask students. We've got all this, It doesn't
• 1:29:12
  Speaker 7: matter if it's poetry or the music of Johann Bach,
• 1:29:15
  Speaker 7: you know, hundreds of years ago. Who cares? It's the connection.
• 1:29:23
  Speaker 7: It's a human connection that these people in twelve twenty
• 1:29:27
  Speaker 7: five we're dealing with the same kinds of issues, perhaps
• 1:29:31
  Speaker 7: differently expressed, but the same kinds of issues that we
• 1:29:34
  Speaker 7: deal with today. This hasn't changed. Wo.
• 1:29:39
  Speaker 3: There you go, good stuff. Susy, did you understand him?
• 1:29:43
  Speaker 3: I think you probably speak German.
• 1:29:49
  Speaker 6: Nine not that much.
• 1:29:53
  Speaker 3: Bill, do you speak German or because it sure sounded natural?
• 1:29:59
  Speaker 7: Oh was all English?
• 1:30:02
  Speaker 3: What's that?
• 1:30:04
  Speaker 7: It was all English?
• 1:30:05
  Speaker 3: It didn't sound to English?
• 1:30:08
  Speaker 6: Old English?
• 1:30:09
  Speaker 3: Yeah, real old pretty cool. Yeah. I am almost embarrassed
• 1:30:20
  Speaker 3: that I speak a tiny bit of Italian, Tigallo from
• 1:30:25
  Speaker 3: the Philippines, and Spanish. But I think you're you're on
• 1:30:30
  Speaker 3: something there, and language is very interesting, very cool.
• 1:30:34
  Speaker 6: Uh.
• 1:30:35
  Speaker 3: They say English is one of the toughest ones to
• 1:30:37
  Speaker 3: learn because we've got so many weird rules. And one
• 1:30:41
  Speaker 3: time e O sound like Ian, the next time it
• 1:30:44
  Speaker 3: sounds like dead. So you don't know, all right, Susie,
• 1:30:49
  Speaker 3: anything before we go on?
• 1:30:51
  Speaker 6: Yeah, and then there's Texan.
• 1:30:55
  Speaker 3: Yeah, and then I find those all right guys. Well,
• 1:31:01
  Speaker 3: when we come back, will help Susy with the name
• 1:31:03
  Speaker 3: of her company. We have a little lead in for her,
• 1:31:06
  Speaker 3: and she's going to come up with the recipe upper sleeve.
• 1:31:11
  Speaker 3: I'm sure after Bill's cool thing with language, they'll tell
• 1:31:15
  Speaker 3: them what she's got. Upper sleeve. All right, this is
• 1:31:18
  Speaker 3: Doctor Groupa's Natural Health Hours. It is the fourteenth of
• 1:31:23
  Speaker 3: January twenty twenty six, and Susie Bill producer Steve behind
• 1:31:28
  Speaker 3: the Curtain of Myself, will all be right back.
• 1:31:36
  Speaker 1: Worry about where your next meal will come from if
• 1:31:39
  Speaker 1: the power is out for an extended period of time.
• 1:31:41
  Speaker 1: I'd like to suggest new Man of Foods, a family
• 1:31:44
  Speaker 1: owned business with a passion for food quality and taste,
• 1:31:47
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• 1:32:10
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• 1:32:13
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• 1:32:15
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• 1:32:16
  Speaker 1: A nutritionally healthy way to prepare for any disaster. That's
• 1:32:21
  Speaker 1: Newmana dot com and you m a n NA dot com.
• 1:32:32
  Speaker 3: You've heard us talk about Steve O'Brien, our producer Behind
• 1:32:36
  Speaker 3: the Curtain. Not only does he do our show, but
• 1:32:39
  Speaker 3: he has his own show over on Republic Broadcasting Network.
• 1:32:44
  Speaker 3: You can catch his show The Republic of Texas Radio
• 1:32:48
  Speaker 3: each Sunday from eight to ten am. He also has
• 1:32:52
  Speaker 3: his own company called Quality Computers, but don't let the
• 1:32:56
  Speaker 3: name fool you. If it's in communications, he does it
• 1:32:59
  Speaker 3: all arm system, satellite TV, and much more. You can
• 1:33:03
  Speaker 3: reach him through our show at doccrupa dot com, contact us,
• 1:33:09
  Speaker 3: and at his business eight threes zero nine to nine,
• 1:33:14
  Speaker 3: eight four three eight one. So you need a contractor
• 1:33:21
  Speaker 3: you're adding on renovating or building new from the ground up.
• 1:33:27
  Speaker 3: You want a company that will be there fair pricing,
• 1:33:30
  Speaker 3: quality work, and lots of experience. You want a company
• 1:33:35
  Speaker 3: that if Ice decides to do a raid, your workers
• 1:33:39
  Speaker 3: will all still be on the job. Very few companies
• 1:33:43
  Speaker 3: can meet all your expectations. I suggest renovation and design.
• 1:33:49
  Speaker 3: You'll want everyone to see your project, and you'll want
• 1:33:53
  Speaker 3: to tell all your friends and family about renovation and design.
• 1:33:58
  Speaker 3: Eight threes zero three seven, seven two one three one.
• 1:34:06
  Speaker 3: Don't you think.
• 1:34:11
  Speaker 6: The brand new reference?
• 1:34:15
  Speaker 3: All right? We are back. Welcome back to doctor Crupin's
• 1:34:18
  Speaker 3: actual health dours. And that was a little lead in
• 1:34:22
  Speaker 3: for Susy from the Great Hank Williams saying, let's find
• 1:34:27
  Speaker 3: us a brand new recipe, and she will do that. Okay,
• 1:34:32
  Speaker 3: this is where we usually help her with the name
• 1:34:34
  Speaker 3: of the show. And I know for a fact that
• 1:34:38
  Speaker 3: it is called rebuilding the Old and drafting the New construction.
• 1:34:45
  Speaker 6: Susy, that's pretty good. It's renovation and design custom homes.
• 1:34:53
  Speaker 6: We would do remodel and new construction from the ground. Depp.
• 1:34:58
  Speaker 6: If you go to doc croup Dot, you can go
• 1:35:01
  Speaker 6: to the about page and scroll down about three quarters
• 1:35:05
  Speaker 6: of the way and you'll see a link to our
• 1:35:06
  Speaker 6: website and we can be reached at eight three zero
• 1:35:10
  Speaker 6: three seven seven two one three one.
• 1:35:13
  Speaker 3: Take it away.
• 1:35:15
  Speaker 6: Okay, I I really this is on my radar. I'm
• 1:35:20
  Speaker 6: gonna do this right away. This is lacto fermented garlic
• 1:35:25
  Speaker 6: and uh, it's just another way to use your good
• 1:35:29
  Speaker 6: Celtic sea salt. So I am like always, I'm going
• 1:35:35
  Speaker 6: to put a link to this recipe and at dot
• 1:35:42
  Speaker 6: Croupa's Rumble go to Rumble, do a search for doctor
• 1:35:49
  Speaker 6: Croopa's Natural Health hours and give us a follow and
• 1:35:52
  Speaker 6: it helps grow grow the channel over there. So this
• 1:36:00
  Speaker 6: particular woman, she is definitely kind of sort of off
• 1:36:05
  Speaker 6: the grid, so you'll have to take that into consideration,
• 1:36:10
  Speaker 6: she says, she doesn't for this particular recipe. She at
• 1:36:17
  Speaker 6: the time she didn't use her electric food processor because
• 1:36:22
  Speaker 6: her batteries were getting a little low on her solar
• 1:36:26
  Speaker 6: so she used a manual. And I really like this
• 1:36:31
  Speaker 6: because what she and she shows pictures here of.
• 1:36:41
  Speaker 3: Some of her fer.
• 1:36:42
  Speaker 6: Minuted garlic that she made as much as three years ago,
• 1:36:45
  Speaker 6: and the longer it sets, the better that it gets.
• 1:36:53
  Speaker 6: And she even makes the claim that every day she
• 1:36:58
  Speaker 6: has a spoonful of this with a shot a firesider,
• 1:37:01
  Speaker 6: and that she is never never stick. She's got some
• 1:37:07
  Speaker 6: other good recipes in here, for like if you grow
• 1:37:14
  Speaker 6: your own garlic, or if you live near a farmer's
• 1:37:19
  Speaker 6: market where you can get it. Garlic escapes, I love them.
• 1:37:24
  Speaker 6: I've only been able to get them like twice around here.
• 1:37:28
  Speaker 6: And then so let's just go ahead and jump into
• 1:37:31
  Speaker 6: the recipe. She says. It takes about forty five minutes.
• 1:37:37
  Speaker 6: You're gonna you're gonna need about a pound of garlic clothes.
• 1:37:43
  Speaker 6: And like I said, here's another good way to use
• 1:37:47
  Speaker 6: your good Celtic sea salt, so you know, break your
• 1:37:53
  Speaker 6: garlic heads up into into clothes. Hopefully you're using organic
• 1:38:01
  Speaker 6: or you grow your own, and then she has us.
• 1:38:06
  Speaker 6: I've tried this before, about putting them inside of a
• 1:38:11
  Speaker 6: bowl and then covering it with another bowl and give
• 1:38:13
  Speaker 6: it a shake that does not peel your garlic. I've
• 1:38:18
  Speaker 6: done it in a jar. I've shaken it until I
• 1:38:21
  Speaker 6: thought it was going to turn into butter. You just
• 1:38:25
  Speaker 6: gonna have to put some effort into peeling it. Separate
• 1:38:28
  Speaker 6: your clothes. And one of the things I've always done
• 1:38:34
  Speaker 6: is I just tap them, you know, kind of hard
• 1:38:40
  Speaker 6: with the edge of my knife or whatever you want
• 1:38:44
  Speaker 6: to use the bottom of a jar. Make sure it's sturdy,
• 1:38:48
  Speaker 6: and then it peels really easily. You know. If you,
• 1:38:54
  Speaker 6: you know, had some older kids that wanted to do
• 1:38:56
  Speaker 6: that part, you could do it together as a family. Rankly,
• 1:39:01
  Speaker 6: if I was gonna do it, I'd go ahead and
• 1:39:06
  Speaker 6: do like a couple of pounds and and and be over.
• 1:39:10
  Speaker 6: Uh have it be over with its stores like a
• 1:39:14
  Speaker 6: year or more. She's like I said, she's got pictures
• 1:39:17
  Speaker 6: where hers has lasted three years plus. So there is
• 1:39:23
  Speaker 6: math involved in this. I don't like that part. So
• 1:39:29
  Speaker 6: you're going to you're gonna need one of those little scales,
• 1:39:38
  Speaker 6: little kitchen scales. You can get them pretty cheap Amazon,
• 1:39:41
  Speaker 6: Walmart or whatever. And then you're going to you're gonna
• 1:39:46
  Speaker 6: weigh that that garlic, and then you're gonna measure out
• 1:39:55
  Speaker 6: two point five percent of that weight in salt. And
• 1:40:02
  Speaker 6: she gives an example. If your garlic weighs five hundred grams,
• 1:40:08
  Speaker 6: multiply that by point zero two five to find out
• 1:40:15
  Speaker 6: the amount of salt you need to add, and then
• 1:40:21
  Speaker 6: the result would be twelve point five grams of salt.
• 1:40:25
  Speaker 6: So I want to because I'm going to post this
• 1:40:28
  Speaker 6: at the at today's Rumble Show, I'm going to skip
• 1:40:31
  Speaker 6: some of this other other stuff. So you're going to
• 1:40:36
  Speaker 6: process your garlic into pretty small pieces, the smaller the better,
• 1:40:45
  Speaker 6: so that it'll make some juice. You kind of you
• 1:40:47
  Speaker 6: want that juice to happen. And then you're going to
• 1:40:53
  Speaker 6: put this garlic into the garlic and the salt. The
• 1:41:00
  Speaker 6: salt is gonna help extract the juice from from the garlic.
• 1:41:06
  Speaker 6: So you're gonna put this garlic into your pint jar
• 1:41:12
  Speaker 6: and sterilized pint jar, and then you're gonna push it down.
• 1:41:20
  Speaker 6: She just happens to use la a pickle. Packer, and
• 1:41:24
  Speaker 6: it's wooden. I would frankly use the back of a
• 1:41:29
  Speaker 6: wooden spoon, and you're gonna keep adding garlic until it's
• 1:41:35
  Speaker 6: just nearly a full. At this point, well, you've got
• 1:41:41
  Speaker 6: to make sure it is really tightly packed. You're not
• 1:41:45
  Speaker 6: gonna add water, nothing, just your garlic and then your
• 1:41:49
  Speaker 6: your calculated salt make it. You're gonna want to make
• 1:41:54
  Speaker 6: sure you get all of the air pockets out and
• 1:41:57
  Speaker 6: the and pushing it down with either a pickle packer
• 1:42:02
  Speaker 6: or you know, a wooden spoon is going to do that,
• 1:42:07
  Speaker 6: and you'll be able to see. You'll see when the
• 1:42:10
  Speaker 6: air bubbles release, and so you can stop adding your
• 1:42:15
  Speaker 6: garlic when you're about an inch maximum from the top.
• 1:42:21
  Speaker 6: So at this point, you're going to put in your
• 1:42:26
  Speaker 6: fermentation weight. And then she goes into some the food
• 1:42:36
  Speaker 6: grade non corrosive plastic lid you can use that. She
• 1:42:42
  Speaker 6: puts that in there and kind of pushes it down
• 1:42:46
  Speaker 6: and then you just you just press it with that
• 1:42:51
  Speaker 6: lid or that weight until all the ingredients are submerged.
• 1:42:56
  Speaker 6: That's your number one rule, or at least in the
• 1:43:02
  Speaker 6: top three rules of fermentation. You've got to have this
• 1:43:05
  Speaker 6: stuff submerged and so from there you just seal your jar.
• 1:43:16
  Speaker 6: And so this is there's several ways that she suggests.
• 1:43:21
  Speaker 6: I would personally use my fermentation lids that have the
• 1:43:27
  Speaker 6: little vent. You can use the regular old school canning
• 1:43:35
  Speaker 6: jar lids. The lid and the ring. You want to
• 1:43:40
  Speaker 6: put it on kind of loosely, and if you're using
• 1:43:44
  Speaker 6: that two piece canning jar lid, you're gonna want to
• 1:43:49
  Speaker 6: burpet once a day, and you know, just keeping an
• 1:43:54
  Speaker 6: eye on the top to make sure that it doesn't
• 1:43:58
  Speaker 6: start to change color or start to grow mold on top.
• 1:44:04
  Speaker 6: You kind of want to put it in a warm
• 1:44:08
  Speaker 6: put it on a plate because as you burp it,
• 1:44:11
  Speaker 6: or as the fermentation lid starts to do it stop,
• 1:44:15
  Speaker 6: you're gonna get some bubbling. So that's its best to
• 1:44:22
  Speaker 6: put a saucer underneath it. Now, I don't think I've
• 1:44:27
  Speaker 6: ever talked about this, but you know, oh the cat
• 1:44:29
  Speaker 6: if you have cabinet over over your stove area, that's
• 1:44:36
  Speaker 6: a warm place, and honestly, it's not even a good
• 1:44:41
  Speaker 6: place to store your spices, and that's what people tend
• 1:44:45
  Speaker 6: to do because it is kind of a warm up there.
• 1:44:48
  Speaker 6: So that would be a good uh be considered a warm,
• 1:44:52
  Speaker 6: dark place uh to keep your ferment, and you can
• 1:44:57
  Speaker 6: put other ferments up there as well. This one needs
• 1:45:01
  Speaker 6: to be about seventy to eighty degrees. That might be
• 1:45:06
  Speaker 6: kind of hard, you know, this time of the year,
• 1:45:08
  Speaker 6: but over the stub would would help you. This temperature
• 1:45:18
  Speaker 6: range from seventy to eighty is super important on your
• 1:45:22
  Speaker 6: initial three to four days of fermenting. It can fluctuate,
• 1:45:28
  Speaker 6: but it's not the end of the world, you know,
• 1:45:31
  Speaker 6: especially here in winter time, You're probably gonna be okay.
• 1:45:35
  Speaker 6: And so after about three or four days you're gonna
• 1:45:39
  Speaker 6: see the active fermentation take place. And if it's good,
• 1:45:48
  Speaker 6: it goes into to the fridge. So in like three
• 1:45:51
  Speaker 6: or four days it's it's ready, it's firmanted like co
• 1:45:54
  Speaker 6: firman it and it is ready to go. You can
• 1:45:58
  Speaker 6: at this point put it in your fridge. You can
• 1:46:05
  Speaker 6: put a regular I like to so that you know
• 1:46:12
  Speaker 6: there's not the possibility of a reaction. Especially with garlic.
• 1:46:19
  Speaker 6: Use the plastic canning lids. They've got them, you know,
• 1:46:22
  Speaker 6: all the stores like Walmart and Target and whatnot not
• 1:46:28
  Speaker 6: that I like any of those places, but so it'll
• 1:46:32
  Speaker 6: last for a year. Now, of course you can all
• 1:46:36
  Speaker 6: of this work that you put into it. Number one,
• 1:46:38
  Speaker 6: this is super super healthy for you. I would do
• 1:46:44
  Speaker 6: a spoon of it every day. I wouldn't have a
• 1:46:46
  Speaker 6: problem with that. The only thing that's going to you
• 1:46:51
  Speaker 6: can make your dressings with it. You could just put
• 1:46:57
  Speaker 6: it onto maybe some toast, Cristini, put some you know
• 1:47:07
  Speaker 6: what I'm trying to say, cream cheese, put some of
• 1:47:10
  Speaker 6: this ferm in and girl, there's all kinds of ways
• 1:47:13
  Speaker 6: to get this ferm ined garl like into your diet
• 1:47:16
  Speaker 6: on a regular basis. Not to mention it's already chopped
• 1:47:20
  Speaker 6: and ready to go. But what I was saying is
• 1:47:24
  Speaker 6: once you cook with it, you lose the good bacteria.
• 1:47:29
  Speaker 6: But just take it raw the rest of the time
• 1:47:37
  Speaker 6: and you'll be good. That's it. That's all I got.
• 1:47:49
  Speaker 3: It sounds really great. And while you were talking and
• 1:47:52
  Speaker 3: describing all that work, I remember and I have some
• 1:47:56
  Speaker 3: in my refrigerator from all of my pickle it's fermented garlic,
• 1:48:01
  Speaker 3: and it tastes really different than what people are expecting.
• 1:48:07
  Speaker 3: It's it's a unique flavor and very healthy for you.
• 1:48:11
  Speaker 6: It's a smoother, milder once you go through the fermentation
• 1:48:18
  Speaker 6: it's it doesn't you know. God, if you just wanted
• 1:48:21
  Speaker 6: too a cloth of garlic, it would tastes kind of hot,
• 1:48:25
  Speaker 6: you know, it would, it might light you up, But
• 1:48:29
  Speaker 6: the fermentation just kind of mellows it out.
• 1:48:33
  Speaker 3: Yeah, it's got a great flavor. The first time I
• 1:48:36
  Speaker 3: tried it, it was something I had never expected. And
• 1:48:41
  Speaker 3: I think I think the one they use at all
• 1:48:43
  Speaker 3: of my pickle is from California. I think it says
• 1:48:47
  Speaker 3: California Fermented Garlic.
• 1:48:51
  Speaker 6: Yeah. Well, I also put a link to the raw
• 1:48:57
  Speaker 6: whole cane sugar in the at the rum and it's
• 1:49:02
  Speaker 6: in the chat and in the comment section. The theme
• 1:49:05
  Speaker 6: was wanting to find.
• 1:49:06
  Speaker 3: That alrighty, And they can copy and paste that because
• 1:49:12
  Speaker 3: it won't let them click on it, right.
• 1:49:14
  Speaker 10: Okay, it's clickable during the show in chat, but I
• 1:49:20
  Speaker 10: think our chats go away after the show is over.
• 1:49:24
  Speaker 6: It's only active when we're alive. But yeah, they can
• 1:49:28
  Speaker 6: copy and paste it to a to a new new
• 1:49:32
  Speaker 6: new search window and get fabulous bill.
• 1:49:35
  Speaker 3: Have you had for bended garlic?
• 1:49:39
  Speaker 6: No?
• 1:49:40
  Speaker 7: I haven't, but I was remembering well that I used
• 1:49:44
  Speaker 7: to get pickled garlic. Oh, this is before I began
• 1:49:51
  Speaker 7: to pay a little bit of attention to what was
• 1:49:53
  Speaker 7: in it. But either Loves or BUCkies had a really
• 1:49:57
  Speaker 7: nice pickled garlic and was when I take some place
• 1:50:03
  Speaker 7: on the trailer, I'd always stop by and get a
• 1:50:05
  Speaker 7: jar of that because it was just it was just
• 1:50:07
  Speaker 7: a nice thing to have around. Is good. I like it.
• 1:50:13
  Speaker 3: Anyway, We're all pickled, fermented, fermented. I had never tried
• 1:50:18
  Speaker 3: in my whole life till all of my pickle, and
• 1:50:21
  Speaker 3: everybody that I know that's tried it liked it so
• 1:50:27
  Speaker 3: totally different flavor. But if anybody's interested, you can do
• 1:50:32
  Speaker 3: it like Sussy did, which is a great recipe and
• 1:50:35
  Speaker 3: pretty cool to do. But if you're like me and
• 1:50:39
  Speaker 3: you don't have garlic growing outside, go to all of
• 1:50:44
  Speaker 3: my pickle and get something and try it. See what
• 1:50:46
  Speaker 3: you think you might want to start growing it.
• 1:50:50
  Speaker 6: Yeah. Yeah, Bill reminded me, I've got to uh to
• 1:50:55
  Speaker 6: brag a little bit, but we're getting a Bucky's pretty
• 1:50:59
  Speaker 6: close in burning And yes, I would get in my
• 1:51:04
  Speaker 6: car and I would drive forty five minutes to BUCkies
• 1:51:07
  Speaker 6: to buy turkey. Turkey.
• 1:51:12
  Speaker 3: Yeah, you know, people forget when you live like where
• 1:51:16
  Speaker 3: you guys do, you can get everywhere pretty quick. But
• 1:51:21
  Speaker 3: it's a pretty good drive now here. You can go
• 1:51:25
  Speaker 3: a mile or two and think you drove twenty five
• 1:51:29
  Speaker 3: or thirty miles. But it'd be a lot nicer to
• 1:51:33
  Speaker 3: be where you're at and be able to do that.
• 1:51:34
  Speaker 3: And when they put a new place in. It's pretty
• 1:51:38
  Speaker 3: cool around here. There's stuff everywhere. There's a Bucki's probably
• 1:51:46
  Speaker 3: ten miles down to ninety, but there's everything everywhere. I mean,
• 1:51:51
  Speaker 3: there must be a million Mexican restaurants, seafood places, Hamburger places.
• 1:51:58
  Speaker 3: It's unbelievable. Just can't imagine how much is around here.
• 1:52:03
  Speaker 3: That's why it's so damn prouded. On Saturday. It is
• 1:52:07
  Speaker 3: a nightmare to go one mile to two ninety from
• 1:52:10
  Speaker 3: where I live. A nightmare, no fun. All right, Well
• 1:52:16
  Speaker 3: we're at that time of night, Susie. Anything you'd like
• 1:52:19
  Speaker 3: to close out with?
• 1:52:22
  Speaker 6: Yeah, I can go a mile in about one minute.
• 1:52:27
  Speaker 3: Yeah, well, around here you'd have to have your own
• 1:52:29
  Speaker 3: airplane or flying car.
• 1:52:32
  Speaker 6: But no, I don't. I don't have anything else.
• 1:52:35
  Speaker 3: Bill, how about you?
• 1:52:38
  Speaker 7: Yeah, I had a question about a pickle packer, but
• 1:52:41
  Speaker 7: I can't remember.
• 1:52:42
  Speaker 2: What it is.
• 1:52:45
  Speaker 6: What it's a pickle packers? The best, the best that
• 1:52:55
  Speaker 6: I can describe a pickle packer to anyone, it's wooden.
• 1:53:00
  Speaker 6: And if you've ever made, oh, what is that infamous
• 1:53:06
  Speaker 6: a mint julip Kentucky Derby, if you when you put
• 1:53:13
  Speaker 6: the the mint into your shaker, you maul it. You
• 1:53:20
  Speaker 6: you pound it, well, you don't really pound, you just
• 1:53:24
  Speaker 6: you mush it well with that tool. And gosh, if
• 1:53:30
  Speaker 6: you got one of those, puts sure garlic down with it,
• 1:53:33
  Speaker 6: except I don't know wooden. You might not want it
• 1:53:37
  Speaker 6: to permeate your wood and then have a garlic flavored
• 1:53:41
  Speaker 6: mint julip. So yeah, disregard.
• 1:53:44
  Speaker 3: Yeah, it kind of looks like a bowling pin without
• 1:53:48
  Speaker 3: the rounded tops. And then it's got like a sombrero hat.
• 1:53:53
  Speaker 3: A whole lot like what do you call that where
• 1:53:59
  Speaker 3: you do the garlic in the paste.
• 1:54:01
  Speaker 2: And I'm.
• 1:54:09
  Speaker 3: Mortar and what is it called pest a mortar.
• 1:54:13
  Speaker 7: And pestle, pestal? I knew that and pestle.
• 1:54:16
  Speaker 3: Yeah, it's a lot like that, only with wood. But
• 1:54:24
  Speaker 3: I never heard of one until Susie brought it up.
• 1:54:28
  Speaker 3: And I see I'm looking at it now. They say
• 1:54:31
  Speaker 3: they also call it a sauer kraut deal.
• 1:54:34
  Speaker 6: Well, it's just another gadget. We would have to remodel
• 1:54:38
  Speaker 6: the kitchen if I got anything else.
• 1:54:44
  Speaker 3: I'm glad you asked that, Bill, because I had no
• 1:54:46
  Speaker 3: idea what she was talking about. But usually I don't
• 1:54:49
  Speaker 3: so well, and if.
• 1:54:53
  Speaker 7: I can visualize it, but I've never seen one. What
• 1:54:56
  Speaker 7: about I've got a garlic peeler. It's a little plastic
• 1:55:00
  Speaker 7: a soft plastic tube and I can put half a
• 1:55:03
  Speaker 7: dozen of good size clothes of garlic and they're put
• 1:55:06
  Speaker 7: a little pressure on the roller on the countertop and
• 1:55:08
  Speaker 7: they come out perfectly peeled.
• 1:55:11
  Speaker 6: Oh my goodness, Well I find one.
• 1:55:15
  Speaker 7: I'll find one in mail it to you.
• 1:55:17
  Speaker 3: Well you need to do is take a picture of it,
• 1:55:21
  Speaker 3: Bill and send it to us.
• 1:55:23
  Speaker 2: That would I get.
• 1:55:26
  Speaker 7: I'm gonna take a picture of that with my phone.
• 1:55:28
  Speaker 7: I'm sure.
• 1:55:31
  Speaker 6: Well, now that would be War three model in the
• 1:55:34
  Speaker 6: kitchen over to get that many clothes peeled at once. Now,
• 1:55:39
  Speaker 6: I don't have one of those, and you know I've
• 1:55:43
  Speaker 6: got a lot of stuff.
• 1:55:47
  Speaker 3: What's it called, Bill, Has it got a particular name
• 1:55:50
  Speaker 3: or just garlic peeler?
• 1:55:52
  Speaker 7: Yeah, it's called a garlic peeler.
• 1:55:56
  Speaker 3: And it's made out of plastic.
• 1:55:58
  Speaker 7: Well, remember, like a soft plastic like robber, And I've
• 1:56:03
  Speaker 7: had one for twenty years where you guys been.
• 1:56:06
  Speaker 3: Dang And like I said, just take a picture of it,
• 1:56:10
  Speaker 3: and you realize you have to turn your phone on
• 1:56:12
  Speaker 3: to do that.
• 1:56:14
  Speaker 7: And then I got to find a way to get
• 1:56:15
  Speaker 7: the picture on a telephone number. And yeah, the hell
• 1:56:19
  Speaker 7: with it. It's easy to go buy one of the
• 1:56:21
  Speaker 7: goddamn things and mail it.
• 1:56:26
  Speaker 3: I'm gonna look it up. A garlic peeler. And now
• 1:56:30
  Speaker 3: how does it work that you put them in there
• 1:56:32
  Speaker 3: and it feels all and they come out perfect? What
• 1:56:34
  Speaker 3: do they got in inside?
• 1:56:37
  Speaker 7: Nothing? It's the hand pressure and rolling it around and
• 1:56:42
  Speaker 7: the rolling the clothes of garlic that they just peel themselves.
• 1:56:45
  Speaker 3: How cool? Yeah, you got it.
• 1:56:49
  Speaker 7: I got another great invention called a skillet. I'll talk
• 1:56:52
  Speaker 7: about that next time.
• 1:56:59
  Speaker 3: All right, I guess we're at that time of night, guys.
• 1:57:02
  Speaker 3: Anybody got anything else?
• 1:57:05
  Speaker 6: No, I just want an extra large rubber, rubber garlic
• 1:57:10
  Speaker 6: roller peeler.
• 1:57:12
  Speaker 3: Yeah, and you use a lot of garlic, too, don't you.
• 1:57:17
  Speaker 6: I use a lot of garlic. I've been getting the
• 1:57:21
  Speaker 6: Mexican garlic at HB because they don't let them use
• 1:57:26
  Speaker 6: the crap that they use in the United States and.
• 1:57:30
  Speaker 3: No vampires, no vampires, no vampires. I like that. Yeah,
• 1:57:36
  Speaker 3: I love garlic, onions, all kinds of onions. Yeah, I
• 1:57:42
  Speaker 3: like a lot of a lot of that kind of stuff.
• 1:57:44
  Speaker 3: But I I've never seen anything that you could put
• 1:57:47
  Speaker 3: a bunch of clothes in and it peels all of
• 1:57:50
  Speaker 3: them perfectly. Bill's been holding out on us.
• 1:57:53
  Speaker 6: Yes he has. He should be ashamed.
• 1:58:00
  Speaker 7: Thing. What was that? It's a power thing?
• 1:58:05
  Speaker 3: Oh, oh funny. Now did you get that from the
• 1:58:10
  Speaker 3: Italian side of the family or the Orish side?
• 1:58:14
  Speaker 7: No, I think I got it a target.
• 1:58:22
  Speaker 6: Called gadgets.
• 1:58:25
  Speaker 3: Did you Did you learn a lot of cool things
• 1:58:29
  Speaker 3: about pasta from your Italian ant?
• 1:58:33
  Speaker 7: Not a damn thing.
• 1:58:38
  Speaker 3: I figured you to learn, And that would have got
• 1:58:40
  Speaker 3: the garlic and all that in there, And.
• 1:58:44
  Speaker 7: Nope.
• 1:58:45
  Speaker 6: So many decades ago, I ran across a recipe that
• 1:58:52
  Speaker 6: I wanted to do for Christmas and it was a
• 1:58:55
  Speaker 6: walnut cranberry conserve and it had the orange peel in it.
• 1:59:04
  Speaker 6: But it's said to use an orange zester. And you know,
• 1:59:11
  Speaker 6: I'm living in Dallas. You would think that that was everywhere,
• 1:59:13
  Speaker 6: but you know I that was back when kmart was
• 1:59:19
  Speaker 6: a thing, and I couldn't find it, and I said,
• 1:59:23
  Speaker 6: so I'd literally get the yellow pages out and let
• 1:59:27
  Speaker 6: the fingers do the walking. And so I found this
• 1:59:31
  Speaker 6: gourmet gadget shop in the Highland Park area. Okay, that's
• 1:59:37
  Speaker 6: University Park, Highland Park, that's East Dallas. That's where you
• 1:59:43
  Speaker 6: know the Hunts live. It's high Fallutin. And so my
• 1:59:51
  Speaker 6: bureau Riviera had died and we were saving up money
• 1:59:56
  Speaker 6: for another car, in this case a suburban. It was
• 2:00:00
  Speaker 6: at the time my dream car because I was toting
• 2:00:05
  Speaker 6: kids around and so I had a temporary car and
• 2:00:12
  Speaker 6: it was embarrassing, and it was a Camaro and there
• 2:00:17
  Speaker 6: was one spot on the floorboard on the driver's side
• 2:00:23
  Speaker 6: where you could see the pavement. And so I just
• 2:00:29
  Speaker 6: get all dressed up and I pull up to the
• 2:00:33
  Speaker 6: shopping center and I'm telling you, it is like it's
• 2:00:37
  Speaker 6: not my side of the tracks. And so it's valet
• 2:00:41
  Speaker 6: parking only, and I get out like I owned the place.
• 2:00:45
  Speaker 6: I handed them the keys to my hooptie. I went
• 2:00:49
  Speaker 6: in and I bought a citrus zester and I came
• 2:00:54
  Speaker 6: out and I said, yeah, danceller, the red primary color Camaro.
• 2:01:03
  Speaker 3: Oh funny, how funny? I can see you doing that. Look,
• 2:01:08
  Speaker 3: I can picture the flintstone, Susie.
• 2:01:11
  Speaker 6: Yeah, I did too, Doc. But you know, in like
• 2:01:14
  Speaker 6: three months we brought we bought the suburban and I
• 2:01:18
  Speaker 6: wave bye bye to the five hundred dollars camaro.
• 2:01:22
  Speaker 3: Hey Bill, that garlic thing? Is it a tube like
• 2:01:25
  Speaker 3: a rolling tube?
• 2:01:30
  Speaker 12: Yeah?
• 2:01:31
  Speaker 3: Yeah, I just pulled it up.
• 2:01:33
  Speaker 10: Uh.
• 2:01:34
  Speaker 3: I pulled it up and it shows a green and
• 2:01:37
  Speaker 3: a red one and it says perfectly feeled garlic.
• 2:01:41
  Speaker 2: Every time.
• 2:01:42
  Speaker 3: You just put them in there and roll them.
• 2:01:45
  Speaker 7: Yep, you push on them with your hand, you push
• 2:01:48
  Speaker 7: on him. You put a little pressure on the top
• 2:01:50
  Speaker 7: as you roll them, and there you go. I gotta
• 2:01:53
  Speaker 7: get the green one is free, the green one is
• 2:01:55
  Speaker 7: the green one is for Nosco Hot garlic, and the
• 2:01:57
  Speaker 7: red ones for hot garlic. Mhmm.
• 2:02:07
  Speaker 3: It says here they're made out of silicon. Is that
• 2:02:09
  Speaker 3: what you're just?
• 2:02:11
  Speaker 7: I have no idea. I don't even want to talk
• 2:02:13
  Speaker 7: about what they used silicon for. Yeah, I said you
• 2:02:16
  Speaker 7: much time in California hopefully.
• 2:02:20
  Speaker 3: All right, Wow, that's really cool. All right, it is
• 2:02:26
  Speaker 3: that time, guys. I thank all of you. Producer Steve
• 2:02:30
  Speaker 3: Bill Sizzy, our listening audience, were very grateful you're all there.
• 2:02:36
  Speaker 3: We had I noticed we had about eight or nine
• 2:02:40
  Speaker 3: nations this last week, and that's pretty cool. We're grateful
• 2:02:45
  Speaker 3: for you. And on Rumble, we were over one hundred
• 2:02:50
  Speaker 3: plus on last week's show very quickly, so it's it's
• 2:02:55
  Speaker 3: going crazy and we're grateful for that. And if you
• 2:02:58
  Speaker 3: guys get a chance to the graphics, it's so awesome. Bill,
• 2:03:04
  Speaker 3: when we send you to the link and when we
• 2:03:06
  Speaker 3: send you the show tomorrow, I'll make sure I include
• 2:03:10
  Speaker 3: Rumble in there and you can click on it and
• 2:03:13
  Speaker 3: see all the cool graphics. We'll do that all right. Well,
• 2:03:18
  Speaker 3: thank you guys all. May God bless you all with
• 2:03:22
  Speaker 3: health and happiness, keep your lives peaceful, free and safe.
• 2:03:30
  Speaker 3: And it is that time to go roll and feel
• 2:03:33
  Speaker 3: some garlic. But good Scotch, good cigars, and good.
• 2:03:39
  Speaker 7: Night, good due.
• 2:03:42
  Speaker 12: All seems the love I've known has always been the
• 2:03:50
  Speaker 12: most destructive kind.
• 2:03:53
  Speaker 3: Guess that's why now I feel so old. Before my time.
• 2:04:01
  Speaker 12: Yesterday, when I was young, the taste of life was
• 2:04:08
  Speaker 12: sweet as rain upon my tongue. I teased at length,
• 2:04:14
  Speaker 12: as if it were a foolish game, the way the
• 2:04:18
  Speaker 12: evening breeze may tease a candle flame. The thousand dreams
• 2:04:24
  Speaker 12: I dreamed, the splendid things I planned.
• 2:04:28
  Speaker 3: I always built to last on weekend.
• 2:04:31
  Speaker 2: Shifting sand.
• 2:04:33
  Speaker 12: I lived by night and shunned the naked light of day.
• 2:04:39
  Speaker 3: And only now I see how the years ran.
• 2:04:43
  Speaker 12: Away yesterday when I was young.
• 2:04:49
  Speaker 4: So many happy songs we're waiting to be sung.
• 2:04:55
  Speaker 3: So many wild pleasures lay in storm