Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Let's turn to our health.
Speaker 2 (00:02):
I am pleased to welcome to the fifty five Cars
Morning Show doctor Catherine aka Katie Reid. She's the founder
of Unblind My Mind, inco, nonprofit dedicated to improving health
through informed food choices. It's got a background of biotech, cancer,
pharmaceuticals and brings a wealth of scientific knowledge to her
work on chronic inflammatory disease. Joining the fifty five Cars
Morning Show to talk about a book she co wrote
(00:22):
along with Barbara Peice, PhD. It is Fat, Stressed and
Sick MSG. Processed Food in America's Health Crisis. Doctor Reid,
is a real pleasure to have you on the program
this morning.
Speaker 3 (00:35):
Oh thank you for having me, And I don't know how.
Speaker 2 (00:37):
You feel about I honestly very excited about RFK Junior
and hopefully his ability through raising our awareness so kind
of the things you're talking about in your book so
we can make informed choices about our diets, because I
think a lot of people are really uninformed about processed
foods and are what's in them, including as you illustrate
and number one out of the gate in the title
(00:58):
of your book MSG. I remember all the rage was
getting Chinese restaurants to drop MSG from there, from from
from the foods, and we're going back a couple of
decades at least on that one, and a lot of
them advertised no MSG added.
Speaker 1 (01:12):
Good. Well, apparently it's all over the place.
Speaker 3 (01:16):
It is. It's all over the place. And yeah, you know,
I'm excited about RFK Junior making some changes about you know,
being aware and having a you know, back to real
whole foods. Not such the process, but the Yeah, it's
the processed foods. The MSG is hidden in the ingredient
with and so even foods that will say no MSG added,
(01:40):
what it's implying it's not pure MSG, not including MG
that's created from the processing of proteins. Okay, it's a
bit of a yeah.
Speaker 2 (01:51):
Yeah, So it's not on the label as contains MSG.
But MSG is in the foods that we buy, the
process as foods we buy because of how it's how
the food is made, how it's processed.
Speaker 3 (02:04):
And if you think about ingredient labels, they're not required
to put the manufacturing process on there and then the
end product resulting from that processing. So if you take
a protein and you process it with a bunch of
you know, pasteurization, acid hydrolysis, fermentation, it'll degrade the protein
(02:26):
into its component parts, the amino acids, and glutamate is
an amino acid. And they know that. I mean, that's
how MSG used to be processed, is using wheat gluten
and doing an acid hydrolysis on the wheat gluten. But
now there's cheaper processes to making MSG, so they're very
(02:47):
well aware that processing these proteins makes MSG. It's a
very addicting component, so we keep going for more. It
hijacks our taste receptors and our brain thinks it's wonderful,
and so like rigged against us trying to find a healthier,
more quality of life.
Speaker 2 (03:05):
Well, isn't that the point of MSG being an additive
or as a byproduct of processing to make the food
taste better, like salt makes food taste better.
Speaker 3 (03:14):
Exactly, it's it is the underlying mechanism of all addictions.
But yeah, so they're putting it in there too for
you know, increasing profits, increasing you know, consumption.
Speaker 2 (03:25):
Okay, Now, I think most people know that as a
just a giant a dietary recommendation, we all hear it,
stay away from processed foods. How do you define processed
foods is like, if I go out to the Indian restaurant,
I get carry out, I don't think of that as
processed food. They're using spinach, they're using a specific kind
of cheese, or they're using whole chunks of meat, And
(03:47):
if I did that at home, it wouldn't be defined
as process So how does that, you know, homemade preparation
type thing differ from a processed food as we know it.
Speaker 3 (03:57):
Yeah, and there's different categories on the degree of processing.
So it's the ultra processed foods that they discussed in
the book you know, Fat, Stressed, and Sick MSG processed
foods in America's Health Crisis. You know that can be
purchased on Amazon. That it really is the ultra processed
foods that contains the largest amount of the MSG because
(04:19):
of the processing of the proteins. So you just mentioned cheese,
and a lot of people won't consider that process, but
that is process you're taking. Yeah, you're taking milk, you're
fermenting it, you're you know, having it. You know, cultures
that are added to it to degrade the proteins and caseine,
the major protein in milk or dairy products. Is then degraded,
(04:44):
and so you get glutamate as a byproduct of the
fermentation of that milk. The more age the cheese, the
more the higher the MSG. And so you know, even
the breads the way they're making them, they're fortifying it
with gluten, they're fermenting it, they're adding you know, a
bunch of different ingredients that will degrade that protein. So
(05:06):
if you think about cheese and bread, well, wow, you know,
that's like a big staple in American But then like
you know, the the Americans craze on protein, you know,
the protein powders collagen seems to be a big fad lately.
But they're using hydrolyzed collagen. They're using an acid hydrolysis
process on that collagen that will degrade that protein and
(05:30):
break it up into its subunits of amino acids. Glutamate,
you know, being a significant part of that degradation. Weigh
protein is a it's actually a cheese byproduct, waste product
from you know, making cheese. And so they wanted to
use whey because they didn't want to have a bunch
of waste from the cheese manufacturing. So now it's all
(05:51):
over our you know, different protein enriched products, but like
weigh protein isolate or protein isolate, these are code words
of it went through an extreme amount of processing. So
what is not processed would be eating you know, like
you said, your vegetables, your whole grains like you know,
(06:12):
brown rice or quene waw starchy vegetables could be used
as a carbohydrate source, like potatoes or sweet potatoes, root
of bega, having you know, good whole quality uncured or
unprocessed meat like pasture raised chicken, grass fed beef, wild
caught seafood, and then fruits, organic, raw nuts, seeds. You know,
(06:38):
again the glycis shape or the round up that they're
putting in some of these products also kind of contribute
to inflammation and some of that glutamate signaling even in
the body. So those are some of the things that
would be considered unprocessed. You know, you're literally just you know,
so when you talk about Indian food, you know they're
obviously putting a lot of you know, cheese in there
(06:58):
or dairy or a lot of these creaming things and sauces.
And even though it's got spinach.
Speaker 1 (07:09):
You're going after my pilock panier.
Speaker 2 (07:13):
Yeah, yeah, well we don't do it all the time,
but are we doing our souls?
Speaker 1 (07:16):
In the Thomas household.
Speaker 2 (07:18):
My wife makes sour dough bread every week and uses
it from sour dough starter. There's no additives, there's none
of the multi gazillion labels that you're you know, the
components that are in a store bought loaf of bread
which will lasts like three or four weeks, if not months,
on your shelf. Is that a healthful thing to do?
By contrast? Or are we sort of spin in our
(07:38):
wheels thinking it's better for us?
Speaker 3 (07:41):
Well, I mean it is better for you than like
the like you said, like the wonderbread that are, like
you able to be in your house for weeks and
weeks without molding.
Speaker 1 (07:50):
Half life of patrol plutonium.
Speaker 3 (07:53):
Yeah exactly, But you know it's using cultures, as you
suggest that the sour fermentation is using lacto bacteria to
ferment the wheat, and that's how they used to make MSG.
Is fermenting ge wheat.
Speaker 2 (08:09):
Well, your bursts and all kinds of bubbles this morning, doctor, I.
Speaker 3 (08:12):
Know, I know, you know, but it is a happy Monday,
like you said, and you know it's it's awareness and
so even if people start moving the needle like, Okay,
I'm going to have you know, less cheese in my
diet or I'm going to have more newer, you know
cheese as opposed to like older age cheese like mozzarella
or cottage cheese. And you're kind of just making more
mindful choices to improve the health, especially if you're afflicted
(08:36):
with a chronic inflammatory condition, which most of us are, Like,
I mean, I think there's like seventy percent of the
population that has at least one chronic inflammatory condition. Most
have two. So we're dealing with a you know, a
health crisis. And so this is all about getting the
word out there and making more informed health choices.
Speaker 2 (08:54):
Well and looping back to MSG that apparently is everywhere.
Is that the problem with MSG is is this inflammatory
issues that most of us.
Speaker 1 (09:03):
Are dealing with.
Speaker 3 (09:05):
Yeah, and so you know, it is very highly inflammatory,
but it's a neurotransmitter, so it's activating our nervous system,
but it can trigger the inflammatory response where we're almost
neurologically wired to the inflammatory you know condition, and so
we make all the glutamate we need where we need it,
(09:26):
when we need it for the neurological activation or a
variety of other functions. It serves in the body metabolics,
you know, energy production, insulin release. I mean, it's signaling
a variety of different functions. So when it's at high levels,
it's signaling stress.
Speaker 1 (09:43):
It is the.
Speaker 3 (09:44):
Stress response in our body at high levels. So if
you think about like anxiety for example, or people who
are experiencing like panic attacks, it is typically excessive glutamate
signaling that is triggering. Yes, and so if you are
constantly in that you know, fight, flight, fear, fawn response,
(10:04):
it is an excess of glue to make signaling going
on in your nervous system.
Speaker 1 (10:09):
How about that?
Speaker 3 (10:10):
So yeah, and so it is. It's fascinating how this
is absolutely wired to our survival response. And some people
are wired to thinking that cheetah is around the corner
constantly even though there's no cheetah.
Speaker 1 (10:24):
Yeah, I get so it is.
Speaker 2 (10:25):
Yeah, well okay, Now other than that, you know, anxiety feeling,
you know so many people have it. I was just
ready to ask you, you know, if if so many people
are dealing with this, this inflammatory disease, will call it,
how do they know the signs and symptoms of it?
Because you know, I think of inflammation. I think of inflammation.
You know, it's like you know your your your fingers
roll and or you got arthritis or something like that.
(10:47):
But you know that the telltale signs of it, so
anxiety being one of them. Are there any other signs
that someone might be suffering from this perhaps MSG connected problem.
Speaker 3 (10:58):
Yeah, and that's where I kind of have a whole
chop in the book, you know, fat, stress, and sick MSG,
processed foods in America's health crisis, I have a whole
chapter dedicated to all the various conditions or you know
what we call these states that are associated with high
levels of glutamate. So obesity we wouldn't think as an
inflammatory condition, but it is. It's an energy and balance
(11:19):
glue tomate signaling is absolutely at the basis of that.
There's an entire category of depression labeled glutamate based depression.
So there's depression anxiety. My whole journey started with my
youngest being on the spectrum with autism. And for those
parents or anybody who's afflicted with autism, you can understand
(11:40):
that many are it trapped in a fight like fear
fawn response, or they're very vulnerable to a stress response.
It doesn't take much from their environment to be like, okay,
they want to shut down, right, And that she was
very sensitive to glutamate, had no idea that this was
really going to help you know her condition and have
(12:02):
a much better quality of life by really being aware
where the glutamate is in the food supply. So cancer
and I go through a lot of that with cancer
is if you think about cancer, cells is a metabolic
cellular abnormality. Gluet Tomate signaling will cause a lot of
that abnormality because it's a stress response, and cancer can
(12:24):
sometimes be what the body thinks is a cure to
that stress response. I understand, Yeah, And so it's it is.
It's you know, we're getting like Alzheimer's, Parkinson's. You know,
even migraine headaches are typically attributed to the successive glutamate signaling. So,
like you said, the swelling could be, you know, one
of these signs of you know, but pain response is
(12:46):
a glutamate signaling response often. I mean, there's a lot
of other signals going on to but glutamate is often
at the base of some of these pain responses.
Speaker 1 (12:55):
I understand.
Speaker 3 (12:56):
We're talking like the mother load here, yeah, well.
Speaker 2 (12:59):
I undert and sugar is not good for you either.
So I just by cutting sugar out of my diet,
I've been able to lose like seventeen pounds over the
past six months. I just stay the hell away from
all added sugar. So maybe by doing that, I'm also
getting a lot of the MSG out of my diet.
Because everything's got added sugar in it, and it's a
product with added sugar, I'm not going to eat it exactly.
Speaker 3 (13:19):
Now, It's true. It's like, so once you start getting
rid of refined sugars, you are eliminating a lot of
process foods, and that is where you know, you start
to get rid of a lot of the MSG sources.
Speaker 2 (13:29):
Now I've learned a lot today, Doctor read This has
been a fascinating conversation. Your book, Fat, Stressed and Sick
MSG Processed Food at America's Health Crisis is on my
blog page fifty five cars dot com and the link
so everybody can get it. And I appreciate what you're
doing raising America's awareness to where the problems come from.
And I hope you keep up the great work, and
I hope a lot more people start paying attention
Let's turn to our health.
Speaker 2 (00:02):
I am pleased to welcome to the fifty five Cars
Morning Show doctor Catherine aka Katie Reid. She's the founder
of Unblind My Mind, inco, nonprofit dedicated to improving health
through informed food choices. It's got a background of biotech, cancer,
pharmaceuticals and brings a wealth of scientific knowledge to her
work on chronic inflammatory disease. Joining the fifty five Cars
Morning Show to talk about a book she co wrote
(00:22):
along with Barbara Peice, PhD. It is Fat, Stressed and
Sick MSG. Processed Food in America's Health Crisis. Doctor Reid,
is a real pleasure to have you on the program
this morning.
Speaker 3 (00:35):
Oh thank you for having me, And I don't know how.
Speaker 2 (00:37):
You feel about I honestly very excited about RFK Junior
and hopefully his ability through raising our awareness so kind
of the things you're talking about in your book so
we can make informed choices about our diets, because I
think a lot of people are really uninformed about processed
foods and are what's in them, including as you illustrate
and number one out of the gate in the title
(00:58):
of your book MSG. I remember all the rage was
getting Chinese restaurants to drop MSG from there, from from
from the foods, and we're going back a couple of
decades at least on that one, and a lot of
them advertised no MSG added.
Speaker 1 (01:12):
Good. Well, apparently it's all over the place.
Speaker 3 (01:16):
It is. It's all over the place. And yeah, you know,
I'm excited about RFK Junior making some changes about you know,
being aware and having a you know, back to real
whole foods. Not such the process, but the Yeah, it's
the processed foods. The MSG is hidden in the ingredient
with and so even foods that will say no MSG added,
(01:40):
what it's implying it's not pure MSG, not including MG
that's created from the processing of proteins. Okay, it's a
bit of a yeah.
Speaker 2 (01:51):
Yeah, So it's not on the label as contains MSG.
But MSG is in the foods that we buy, the
process as foods we buy because of how it's how
the food is made, how it's processed.
Speaker 3 (02:04):
And if you think about ingredient labels, they're not required
to put the manufacturing process on there and then the
end product resulting from that processing. So if you take
a protein and you process it with a bunch of
you know, pasteurization, acid hydrolysis, fermentation, it'll degrade the protein
(02:26):
into its component parts, the amino acids, and glutamate is
an amino acid. And they know that. I mean, that's
how MSG used to be processed, is using wheat gluten
and doing an acid hydrolysis on the wheat gluten. But
now there's cheaper processes to making MSG, so they're very
(02:47):
well aware that processing these proteins makes MSG. It's a
very addicting component, so we keep going for more. It
hijacks our taste receptors and our brain thinks it's wonderful,
and so like rigged against us trying to find a healthier,
more quality of life.
Speaker 2 (03:05):
Well, isn't that the point of MSG being an additive
or as a byproduct of processing to make the food
taste better, like salt makes food taste better.
Speaker 3 (03:14):
Exactly, it's it is the underlying mechanism of all addictions.
But yeah, so they're putting it in there too for
you know, increasing profits, increasing you know, consumption.
Speaker 2 (03:25):
Okay, Now, I think most people know that as a
just a giant a dietary recommendation, we all hear it,
stay away from processed foods. How do you define processed
foods is like, if I go out to the Indian restaurant,
I get carry out, I don't think of that as
processed food. They're using spinach, they're using a specific kind
of cheese, or they're using whole chunks of meat, And
(03:47):
if I did that at home, it wouldn't be defined
as process So how does that, you know, homemade preparation
type thing differ from a processed food as we know it.
Speaker 3 (03:57):
Yeah, and there's different categories on the degree of processing.
So it's the ultra processed foods that they discussed in
the book you know, Fat, Stressed, and Sick MSG processed
foods in America's Health Crisis. You know that can be
purchased on Amazon. That it really is the ultra processed
foods that contains the largest amount of the MSG because
(04:19):
of the processing of the proteins. So you just mentioned cheese,
and a lot of people won't consider that process, but
that is process you're taking. Yeah, you're taking milk, you're
fermenting it, you're you know, having it. You know, cultures
that are added to it to degrade the proteins and caseine,
the major protein in milk or dairy products. Is then degraded,
(04:44):
and so you get glutamate as a byproduct of the
fermentation of that milk. The more age the cheese, the
more the higher the MSG. And so you know, even
the breads the way they're making them, they're fortifying it
with gluten, they're fermenting it, they're adding you know, a
bunch of different ingredients that will degrade that protein. So
(05:06):
if you think about cheese and bread, well, wow, you know,
that's like a big staple in American But then like
you know, the the Americans craze on protein, you know,
the protein powders collagen seems to be a big fad lately.
But they're using hydrolyzed collagen. They're using an acid hydrolysis
process on that collagen that will degrade that protein and
(05:30):
break it up into its subunits of amino acids. Glutamate,
you know, being a significant part of that degradation. Weigh
protein is a it's actually a cheese byproduct, waste product
from you know, making cheese. And so they wanted to
use whey because they didn't want to have a bunch
of waste from the cheese manufacturing. So now it's all
(05:51):
over our you know, different protein enriched products, but like
weigh protein isolate or protein isolate, these are code words
of it went through an extreme amount of processing. So
what is not processed would be eating you know, like
you said, your vegetables, your whole grains like you know,
(06:12):
brown rice or quene waw starchy vegetables could be used
as a carbohydrate source, like potatoes or sweet potatoes, root
of bega, having you know, good whole quality uncured or
unprocessed meat like pasture raised chicken, grass fed beef, wild
caught seafood, and then fruits, organic, raw nuts, seeds. You know,
(06:38):
again the glycis shape or the round up that they're
putting in some of these products also kind of contribute
to inflammation and some of that glutamate signaling even in
the body. So those are some of the things that
would be considered unprocessed. You know, you're literally just you know,
so when you talk about Indian food, you know they're
obviously putting a lot of you know, cheese in there
(06:58):
or dairy or a lot of these creaming things and sauces.
And even though it's got spinach.
Speaker 1 (07:09):
You're going after my pilock panier.
Speaker 2 (07:13):
Yeah, yeah, well we don't do it all the time,
but are we doing our souls?
Speaker 1 (07:16):
In the Thomas household.
Speaker 2 (07:18):
My wife makes sour dough bread every week and uses
it from sour dough starter. There's no additives, there's none
of the multi gazillion labels that you're you know, the
components that are in a store bought loaf of bread
which will lasts like three or four weeks, if not months,
on your shelf. Is that a healthful thing to do?
By contrast? Or are we sort of spin in our
(07:38):
wheels thinking it's better for us?
Speaker 3 (07:41):
Well, I mean it is better for you than like
the like you said, like the wonderbread that are, like
you able to be in your house for weeks and
weeks without molding.
Speaker 1 (07:50):
Half life of patrol plutonium.
Speaker 3 (07:53):
Yeah exactly, But you know it's using cultures, as you
suggest that the sour fermentation is using lacto bacteria to
ferment the wheat, and that's how they used to make MSG.
Is fermenting ge wheat.
Speaker 2 (08:09):
Well, your bursts and all kinds of bubbles this morning, doctor, I.
Speaker 3 (08:12):
Know, I know, you know, but it is a happy Monday,
like you said, and you know it's it's awareness and
so even if people start moving the needle like, Okay,
I'm going to have you know, less cheese in my
diet or I'm going to have more newer, you know
cheese as opposed to like older age cheese like mozzarella
or cottage cheese. And you're kind of just making more
mindful choices to improve the health, especially if you're afflicted
(08:36):
with a chronic inflammatory condition, which most of us are, Like,
I mean, I think there's like seventy percent of the
population that has at least one chronic inflammatory condition. Most
have two. So we're dealing with a you know, a
health crisis. And so this is all about getting the
word out there and making more informed health choices.
Speaker 2 (08:54):
Well and looping back to MSG that apparently is everywhere.
Is that the problem with MSG is is this inflammatory
issues that most of us.
Speaker 1 (09:03):
Are dealing with.
Speaker 3 (09:05):
Yeah, and so you know, it is very highly inflammatory,
but it's a neurotransmitter, so it's activating our nervous system,
but it can trigger the inflammatory response where we're almost
neurologically wired to the inflammatory you know condition, and so
we make all the glutamate we need where we need it,
(09:26):
when we need it for the neurological activation or a
variety of other functions. It serves in the body metabolics,
you know, energy production, insulin release. I mean, it's signaling
a variety of different functions. So when it's at high levels,
it's signaling stress.
Speaker 1 (09:43):
It is the.
Speaker 3 (09:44):
Stress response in our body at high levels. So if
you think about like anxiety for example, or people who
are experiencing like panic attacks, it is typically excessive glutamate
signaling that is triggering. Yes, and so if you are
constantly in that you know, fight, flight, fear, fawn response,
(10:04):
it is an excess of glue to make signaling going
on in your nervous system.
Speaker 1 (10:09):
How about that?
Speaker 3 (10:10):
So yeah, and so it is. It's fascinating how this
is absolutely wired to our survival response. And some people
are wired to thinking that cheetah is around the corner
constantly even though there's no cheetah.
Speaker 1 (10:24):
Yeah, I get so it is.
Speaker 2 (10:25):
Yeah, well okay, Now other than that, you know, anxiety feeling,
you know so many people have it. I was just
ready to ask you, you know, if if so many people
are dealing with this, this inflammatory disease, will call it,
how do they know the signs and symptoms of it?
Because you know, I think of inflammation. I think of inflammation.
You know, it's like you know your your your fingers
roll and or you got arthritis or something like that.
(10:47):
But you know that the telltale signs of it, so
anxiety being one of them. Are there any other signs
that someone might be suffering from this perhaps MSG connected problem.
Speaker 3 (10:58):
Yeah, and that's where I kind of have a whole
chop in the book, you know, fat, stress, and sick MSG,
processed foods in America's health crisis, I have a whole
chapter dedicated to all the various conditions or you know
what we call these states that are associated with high
levels of glutamate. So obesity we wouldn't think as an
inflammatory condition, but it is. It's an energy and balance
(11:19):
glue tomate signaling is absolutely at the basis of that.
There's an entire category of depression labeled glutamate based depression.
So there's depression anxiety. My whole journey started with my
youngest being on the spectrum with autism. And for those
parents or anybody who's afflicted with autism, you can understand
(11:40):
that many are it trapped in a fight like fear
fawn response, or they're very vulnerable to a stress response.
It doesn't take much from their environment to be like, okay,
they want to shut down, right, And that she was
very sensitive to glutamate, had no idea that this was
really going to help you know her condition and have
(12:02):
a much better quality of life by really being aware
where the glutamate is in the food supply. So cancer
and I go through a lot of that with cancer
is if you think about cancer, cells is a metabolic
cellular abnormality. Gluet Tomate signaling will cause a lot of
that abnormality because it's a stress response, and cancer can
(12:24):
sometimes be what the body thinks is a cure to
that stress response. I understand, Yeah, And so it's it is.
It's you know, we're getting like Alzheimer's, Parkinson's. You know,
even migraine headaches are typically attributed to the successive glutamate signaling. So,
like you said, the swelling could be, you know, one
of these signs of you know, but pain response is
(12:46):
a glutamate signaling response often. I mean, there's a lot
of other signals going on to but glutamate is often
at the base of some of these pain responses.
Speaker 1 (12:55):
I understand.
Speaker 3 (12:56):
We're talking like the mother load here, yeah, well.
Speaker 2 (12:59):
I undert and sugar is not good for you either.
So I just by cutting sugar out of my diet,
I've been able to lose like seventeen pounds over the
past six months. I just stay the hell away from
all added sugar. So maybe by doing that, I'm also
getting a lot of the MSG out of my diet.
Because everything's got added sugar in it, and it's a
product with added sugar, I'm not going to eat it exactly.
Speaker 3 (13:19):
Now, It's true. It's like, so once you start getting
rid of refined sugars, you are eliminating a lot of
process foods, and that is where you know, you start
to get rid of a lot of the MSG sources.
Speaker 2 (13:29):
Now I've learned a lot today, Doctor read This has
been a fascinating conversation. Your book, Fat, Stressed and Sick
MSG Processed Food at America's Health Crisis is on my
blog page fifty five cars dot com and the link
so everybody can get it. And I appreciate what you're
doing raising America's awareness to where the problems come from.
And I hope you keep up the great work, and
I hope a lot more people start paying attention
Brian Thomas News
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Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.
NFL Daily with Gregg Rosenthal
Gregg Rosenthal and a rotating crew of elite NFL Media co-hosts, including Patrick Claybon, Colleen Wolfe, Steve Wyche, Nick Shook and Jourdan Rodrigue of The Athletic get you caught up daily on all the NFL news and analysis you need to be smarter and funnier than your friends.