Dr. Kroupa's Natural Health Hours 5-21-25

Episode Transcript

Speaker 1 (00:04):
Be eaten every day. Standard buckets are GMO free, contain
no aspartame, high fruitose corns here, autolized yeast extract, chemical preservatives,
or soy. You can be confident your new man of
meals will be there for you and your family when
you need them during an emergency. New Manna dot com
a nutritionally healthy way to prepare for any disaster. That's

(00:28):
new Manna dot com and you m a n n
A dot com.

Speaker 2 (00:38):
If you need a new mailbox, our whole house and
property to go with it, the road to get you there,
I suggest you call Renovation and Design eight three zero
three seven seven two one three one, a small family
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(01:00):
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Speaker 3 (01:34):
I woke up with mons and with the sundown shining.

Speaker 4 (01:43):
Brown in a brown paper peg.

Speaker 2 (01:46):
But then tripped on a cloud and parly eight miles.

Speaker 3 (01:55):
I told mine on a jacket sky, I just drop
in to see what.

Speaker 2 (02:02):
Condition my condition was in Welcome everybody. It's doctor cupis

(02:23):
Natural Health Hours and it is May twenty first, twenty
and twenty five, and we are live on Rumble and
we will get to a whole bunch of other distribution
tomorrow morning when we get that link. So if you're

(02:44):
with us tonight, we are so grateful. I was telling everybody,
of course, they all ignored me that we blew it
out of the water on the distribution of our old
network software. I mean, we we more than double the
best we've ever done, and we added Japan, UK, India

(03:08):
and a couple more. So we're really really glad. We
got Susie Bill and in the background our producer Steve,
Susie and Bill. If you guys like to say hello Susie.

Speaker 4 (03:21):
Hello, everyone, Glad you're joining us.

Speaker 2 (03:26):
Got of jokes, all right, So everybody is here, And
like I said, we had a week with with with
our other software, it goes out to iHeartRadio, Spotify, Google Podcasts, Theezer, Apple, Amazon,

(03:47):
I mean, it goes a lot of places and it
it just it was blown away. I mean I've never
seen it as good as it is right now. So
that was pretty cool. And we picked up Japan, which
hasn't been with us for a while in UK came back,

(04:09):
so pretty interesting tonight. And the other three might try
to disagree, but in their heart they know I'm right.
We got great jokes and great music to go with
our commercials. See nobody complain you hear that, all right?
So tonight we're gonna touch on when you've had an

(04:31):
injury or surgeries and you get bruised or scar tissue
or damage some way to the body, and the body's
famous for bringing a bunch of macrofages and getting in
and cleaning out that area, trying to help you heal.

(04:54):
But sometimes the body after it gets too many injuries,
especially see if it's in the same area. It kind
of like putting a callous on your hand. If you
play the guitar or art work with your hands a
lot outdoors, your hands toughen up. Well, the tissue will

(05:16):
do that. The damage inside, uh, sometimes outside can get
really bad.

Speaker 5 (05:23):
Well.

Speaker 2 (05:23):
One of the one of the jokes in the nutritional world,
because women are always worried about things like, you know,
makeup and their face. And they said that go to
Kola's kind of like Nature's facelift. It's a it's a
natural magic thing for skin and all that. And we

(05:45):
have a lot of wonderful tools. Now, if you've had surgery,
you've got a scar. If you've had a bunch of injuries, accidents,
different things happen in your life, you've got damage, internal damage, tissue, damage, scar,

(06:07):
tissue inside. Some people will call that adhesions, some call
it just scar, some call it damage tissue. If the
tissue dies, they call it necrosis. So a lot of
things you can do, especially like if you know you're

(06:28):
gonna have surgery, there's some things you can do ahead
of time, but usually for most of us it's after
the fact of an injury or surgery. You're trying to
repair things. And we've got some wonderful products. Go to Cola,
as I mentioned in Ginko, and if you get the

(06:49):
Ginko Synergy from Standard Process, it's got GOTU Cola with
the Ginko. If you get Ginko Forte from many herb
just got the gink Go. But they do have a
go to Cola separate. And there there are things like
dermotrophin for the skin, because that's good for any kind

(07:14):
of internal injuries. With the skin, whether it's scar tissue,
if you say adhesion, whatever, whatever you want to call it.
Dermotrophin's very good. It's one of the PMG products that
doctor Lee came up with, and it'll help the body
let that heal while it keeps some of the bad

(07:37):
guys from damage in the area too much while they
try to repair it. And you know you've heard Susie
talk on here before about her having lots of surgeries.
They could have saved her a lot of trouble if
they just put in a zipper that way she only
have damage one time, but she wasn't lucky enough for that.

(08:00):
And uh, we'll probably let her talk a little bit
about that tonight if she likes. She's brought it up
in the past several times, and uh, unfortunately for her,
it happened years ago. And it's the problem is the
internal damage and the scar tissue of the adhesions and
all that can flare up when the body has other issues,

(08:24):
and they can get inflamed and very painful and they
can call uh, sweat cause swelling, a lot of a
lot of things that are not pleasant. So, like I said,
one of the things you can do is the go
to Cola and the Ginko very very very good products.

(08:49):
Before surgery, there's things you can do like Cataplex ACP.
Cataplex ACP is a wonderful anti inflammator, tory tissue repair
kind of product and we use it a lot of
times when somebody has been injured, and especially works really

(09:11):
well before the injury or right after the injury. You
start taking ACP and sometimes we throw in legaplex one
or two if it's got to do with the joint
and not just an area that had scar tissue. And
then vascular care is a very good product. Wheat chermoil

(09:33):
and whe churmoil is nice internal and external. So if
you've got scar tissue adhesions on the inside, it's a
good thing. And if you've got scars on the outside,
that wheat urmoil is a good thing to put on.
There comes in a little pearl, you break it open
and put it on. Boswellia complex is a wonderful, wonderful thing.

(09:57):
Viten Ox that's somebody or a product. It's it's very good.
It's got the green tea that is very good for
a lot of things except drinking. In my book, I
will not drink green tea if I can help it,
and you know, it's just there's a lot of things.
If you had a surgery and it's planned and you

(10:21):
know a doctor like me, there's things we can do
to prep your body to be healthy and and be
a jump ahead of the injury that's coming. And then
right after that surgery, we can do things like cataplex ACP.
They go to Cola even Saint John's work. That is

(10:43):
a product that usually people think about for anti viral stuff,
and also it's used for repair and depression and things
like that. But it's got some pretty interesting things in it.
It's got innostatol, which is one of the B vitamins

(11:07):
that helps unclog the fat in our vascular system. It's
got mentrand, which is a mineral tranquilizer. It's got calcium, magnesium,
al five, alfalfo, harot oil and kelp help's good for
a lot of things, plust it has iodine. So you

(11:29):
got a lot of products and a lot of choices.
After the fact, it can be hell Susy will probably
address that in a little bit. There's days where it's
great and then there's days where it can really flare up,
depending on what's going on. Everything from the humidity to
the temperature, to how well your digestion and kidneys and

(11:53):
adrenals are working. All these things can play a very
vital role in how good you feel or how bad
you feel. And so when these things come up, we
have to look at a giant picture, because it's not
a small picture. But like I said, if you know
you're gonna have surgery, or if you're freshly injured, and

(12:16):
you get in touch with us, there's a lot of
things we can do where you won't have as bad
a scar tissue or adhesions or the damage from whatever's
going on the trauma. So you know, some people I
meet years after they've had those injuries and surgeries, and

(12:39):
then we have to do the best we can go
and working backwards. But if you can get to somebody
like me before the surgery, after the surgery, and right
after any kind of an injury that you may sustain
in life, there's so much more we can do. But
we can do a lot, and you're always troubleshooting, So

(13:02):
I love it. I was looking at the internet today
and they have cures for everything, really rolling and right
now there are guys that say they're a doctor and
that I came up with this, and if you look
at some of the ingredients, it's stuff that everybody's been

(13:22):
using forever. They didn't come up with nothing new. All
they did was find out what doctors are really doing
and what works, and then they probably called and had
some cheap stuff thrown together. Who knows, maybe some of
them did good ingredients and the next thing you know,
they got their name on it. And every one of
them does the same thing. A lot of them used

(13:45):
to call it subscriptions, but now they're saying you're a
preferred customer instead of subscription, so that you will sign
up and buy three models or whatever it is and
buy it the rest of your life. And it's really funny.
It must be one management team that's teaching everybody because

(14:07):
they're all doing the same thing. They're all selling the
same number of bottles. They're all good for so much time,
and it's just it to me, it's hilarious. But you know,
you have the right to try anything you see, and
you also can call us. You can go to the

(14:29):
website and contact Bill, Susie, Steve or myself and if
you've got a question of something, we'll get an answer
back to you. So anyway, to go over some of
the products again, if it's before surgery, right after surgery,
or right after an injury, one of the first things

(14:53):
I would go to is cataplex ACP from standard process,
and I would probably use vascular care and Ginko or
go to Cola. All those would be very important acutely.
Then vida ox, wheat, turmoil, Bosuelia complex, Saint John's Ward,

(15:17):
all of those would be wonderful dealing with, you know,
the the chronic face, the rest of your life kind
of face. So anyway, let's go to Susie see what
she's got to say. She might want to tell you
more of her own trials and tribulations. Susie take it away.

Speaker 5 (15:37):
Yeah, this is.

Speaker 4 (15:40):
Quite passionate about this subject. You know. Again, you know,
one of the things that we've learned in the last
four years with COVID is informed to consent. And you know,
in my twenties I had three surgeries, you know, one
of which I thought was very simple, no big deal.

(16:03):
I chose to have my tubes tied. Birth control didn't
work for me.

Speaker 5 (16:12):
It caused.

Speaker 4 (16:15):
Leg pain, which is you know, priorly blood cloths. I
had an inkling I had. I had a little bit
of sense back then, going this doesn't make sense. Why
why would you want to do this to your body. Well,
same thing goes for getting your tubes tied, but I
had a full set. I had a boy and a girl,
and I didn't want anymore. So you know, it's a

(16:40):
simple surgery, a teeny tiny incision. Well on the outside,
it's simple, teeny tiny incision. Just blow your belly button,
and you know, And then they go in there and
they interfere with the plumbing and and then you know,
informed consent. They don't tell you within five months, and

(17:02):
you'll end up with at least a partial hysterectomy if
you do this to your plumbing. And then next thing,
you know, I think I was probably about twenty. I
know it was twenty eight because it was a ten
year high school reunion year and I got really sick.

(17:24):
I didn't know what was wrong, lots of pain, couldn't eat,
living off of you know, saltine crackers and seven up,
had a full time job, small kids, And finally one
day I just went to the family doctor and he
pushed me, pushed in a certain area of my abdomen

(17:45):
and I forgot what that little that little push was
called in that area, and I came up off the table.
I was ready to fistfight. He goes, it's it's your
goblet at her. So he sends me to to a surgeon.
And I mean, this is pretty much standard Suzzy that

(18:12):
he does basically the same thing. But he sends me
to get some tests done to confirm it. And then
next thing, you know, he wants to schedule it, not
sitting across the desk from him, and he picked a

(18:33):
date and I said, no, sorry, I can't do it.
I can do it on Monday, but no, I can't.

Speaker 2 (18:39):
I can't.

Speaker 4 (18:39):
I can't do it before this Monday. I have a
high school reunion I've been working on for a year,
and so I postponed it. I wish I had to
postpone it forever. But the informed consent bit, you know,
they come in with this paper, these papers, and you know,

(19:00):
sign here and sign there, and you're consenting to this
and that. And I didn't see ever any writing in
there that eighty percent of surgeries cause adhesion scar tissue. Well,
it's cutting, you know, it's trauma to your skin your insides,

(19:22):
and you know, I didn't know that statistic that eighty
percent would end up with adhesions, and that the other
side of that coin is twenty percent. It would affect people,
would affect twenty percent of the people for the rest
of their lives. And so I would say probably the

(19:44):
best guess is about at thirty five, I was having
upper right quadrant pain and I didn't know what it was. Well,
you know, your life gets busy, and I think where
in the process of selling our house in Dallas and
moving down to the Texas hill country and you know,

(20:06):
loading up our earthly possessions and animals and whatnot, you
just get busy, and you know, to be brutally honest,
I was taken a leave twice a day, you know,
just to survive, to be able to do things. But
no one ever tells you that part. You know, it's

(20:27):
not until afterwards. Not only does no one ever tell
you that, I don't think doctors are trained on that,
or they don't want to open up that can of
worms and admit that their surgeon colleagues did damage to

(20:49):
people that they knew that it would happen. I mean,
how basic is that if you cut yourself, the skin's
gonna you know, start the inflammation process to you know,
help heal. Rush all the soldiers to that area. Well,
the same thing happens internally, and you know, I want

(21:14):
to think that all doctors know that. So I think
it's more of the the farious side. As I've been
educated in this and learn more and dig I think
it is. I did think the blame does lay on
the nefarious side. They don't want to open up that

(21:35):
that can of worms. And so unfortunately for me, you know,
it's been going on for over thirty years. So you
know I have I have times where everything's great, you know,
everything's fine. I still need to be careful. Uh you know,
I watch what I eat and I take responsibility for

(21:59):
from my my own health. But then you know, Doc
has reminded me time and time again it flares up.
And the last four years for a lot of us
had been rough. You know, we lived under a non existent, incoherent,

(22:19):
evidently cancer written possibly pedophile president. It's been stressful for
a lot of us. And so I know that's that's
probably what's going on with me. But you know, if
if I had known back then about taking these certain supplements,

(22:47):
you know, the cataplectx acpe well number one.

Speaker 6 (22:55):
I don't know if I would have had, you know,
my very first UH surgery, but if I could, if
I could imparty any amount of wisdom, get your body.

Speaker 4 (23:08):
If you have to have a surgery for whatever reason,
get your body prepared for it, even if you have
to postpone. I mean, if it's life threatening. I don't
guess you can. But I wouldn't think that it was
a good time to go into surgery. If you're already

(23:32):
in a stressful place in your life, inflammation was probably
pegged and now you're just going to go in and
do the worst, which is surgery. And I think that's
my biggest complaint about my journey, is the lack of

(23:53):
honesty and transparency. You know they want to talk about. Well,
back in the day, the critical question from patients was,
you know, when when AIDS was rampant, Well, I see
here that I'm consenting to blood transfusion. Well I don't
want it. You know, is your supply tested for AIDS? Well, okay,

(24:18):
that's a good question. Now people are questioning blood transfusions,
you know, are they tainted with mrn A. That's a
good question, But the best question is and I would
I would love to be there when someone asked a surgeon,
what's the chances of me developing adhesions from this? And

(24:40):
see what he says.

Speaker 2 (24:44):
Well, if he was honest, he would have said, yes,
you will. All right, Uh, thank you for sharing that
with everybody. I'm sure you help reach out to somebody. Bill,
how about you? What do you think.

Speaker 5 (25:02):
Now? They the whole thing with informed consent. It's another, uh,
another product of the legal and insurance business. There's just
more uh c y a kind of stuff. It's it

(25:23):
takes you know, you open up somebody's body, you never
know what's gonna what's going to happen as a result
of that. But they don't want to they don't want
to take the responsibility of saying to a person, well,
you know, if we open up, this will happen, that
can happen, or maybe nothing will happen, but probably this
will happen, and that will happen. And uh.

Speaker 2 (25:44):
We do we know what don know what the long.

Speaker 5 (25:46):
Term effects of that are going to be. But as
you say, the honey and a transparency issue in the
medical businesses. Uh, it's something that most physicians paly the
ones that I've encountered, they just don't want to get
into that. And part of me says, yeah, I don't
blame you. I wouldn't. I wouldn't. You know, That's not
what I'm trained to do. I'm not trained to be

(26:08):
an advisor in that kind of situation. Why don't we
have somebody who specializes in that, as long as they're
not an attorney? Kind of answer some questions about that
sort of thing. And even even that is I don't
think I don't think it's enough. It's a matter of

(26:29):
long term conditioning to what we expect physicians to be
able to do. And it all comes back to that
that funny word cure, because people figure that if I
have something done to me, it's going to be like
it was before. I'm going to be just perfectly normal,
Everything's fine, just like it was twenty years Yeah. No,

(26:51):
you know, And to be able to advise somebody about
the potential changes in their life is something that I
think most of these folks are ain't not prepared to do,
and probably I'm willing to do on top of that.

Speaker 2 (27:09):
Yeah, I think in a lot of cases, your office
manager would take care of all that paperwork and answer
some upfront questions, but then the doctor's going to get
questions when you're in there. I always remember this was funny.

(27:29):
I had a guy come in and he was talking
about getting adjusted, and he'd already been through all the
paperwork and did this consent and all that stuff, and
he was asking me. We were at the point where
I was actually adjusting, and I was getting ready to

(27:54):
adjust his cervicals fine, and I'm sitting down there. I've
got my hands positioned around his head in that area.
And he looks up and he said, can you guys
do liking them Kung Fu movies and kill people if
you want? And I said yeah, and uh he said, uh,

(28:22):
maybe that wasn't a good time to ask the question.
And so we thought that was kind of funny. But
people would ask me all kinds of things before we
did stuff, and is it gonna hurt not me? You know,
I would be I always tried to get him to
loosen up. I'll never forget one patient was so nervous

(28:43):
that I gave her a shot shot glass of whatever
booze I had there. But I tried to make it
funny for people like you know, I would tell him,
don't worry, we're well trained. We never hurt the doctor,
and people would laugh and smile. And if you get
them relaxed a little bit, because usually when people came

(29:06):
to you, it wasn't because they felt good, so you
wanted to calm them and help them a little bit
relax and then it went better. But I always tried
to make sure they knew what was going on, what
we were going to do and why. And then after
you got done and they were already getting better. It

(29:26):
was always a nice thing. So kind of kind of
crazy though to me, probably most surgeries should not be done. Uh,
the emergency room is a different ballpark. Some surgeries, you know,

(29:49):
like Sissy said, some are going to save a life.
Maybe when it comes to hysterectomies, what they did with
most women that got them was they were having hormone
imbalanced problems and they took out the light bulb, the
check engine light. That didn't solve the problem, but the

(30:13):
light bulb didn't come on, so they thought they were better.
And that was a scam that was pulled for a
long time. So I'm pretty convinced that if we didn't
have known Susie. Back then, probably most of the surgeries
would have been unnecessary, but she was in a lot
of pain, scared, and you should be able to trust people.

(30:34):
But when we were in medical school, they always said,
if you go see a man who makes a living
with a knife or in later years his cutting laser,
he will find a reason to use him. And he
just got to be careful. But after the fact, there
is a lot we can do. And one of the

(30:55):
worst things, and Susie was talking about it, but she
never actually said it, it is stress. Those last four
years she talked about the stress is unbelievable. And when
it's you that's stressed out, you don't notice it. We
all think we're tough as nails and we can handle anything.
But everybody around you can tell that you're not doing

(31:19):
so well. You're you're you're stressed out, you're eight up.
It's wearing you down, and it caused a lot of problems.

Speaker 4 (31:29):
One of the one of the things I'm seeing people
brag about is, oh, I'm going to have surgery. I'm
having mental mental, minimally invasive surgery. It's gonna be robotic,
And I say, I don't care if it's a man
with you know, one eye, uh doing the surgery, or

(31:52):
if it's a robot doing it, cutting is cutting?

Speaker 7 (31:58):
Right?

Speaker 2 (31:59):
All right? Guys, Well we are at break time. When
we come back, I got a couple of things, I guess,
both health and customer service kind of stuff, a couple
of jokes, and we will be right back. So please
listen to our sponsors. Oh and by the way, Daniel Brigman,

(32:21):
our sponsor for new MANA, contacted me recently and he's
thinking about coming on the show in the next week
or two. We'll have to have Steve hook him up
with the link, I guess, but he wants to come
on and talk to us about some new things that
are going on in the new Maunt of foods world,

(32:41):
so that'll be fun. So anyway, please listen to the
sponsors and we will be right back.

Speaker 1 (32:53):
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(33:15):
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Speaker 2 (33:23):
Or soy.

Speaker 1 (33:24):
You can be confident your new man of meals will
be there for you and your family when you need
them during an emergency. New Manna dot com a nutritionally
healthy way to prepare for any disaster. That's new Manna
dot com. And you m a n n A dot com.

Speaker 2 (33:48):
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(34:11):
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Speaker 7 (34:30):
You might wake up some lawn and do the sound
of something moving past you in the in the wind,
And if you're quick enough to rise, you'll catch the
bleeding glimpse of someone's fading shadow out on the new horizon.

(34:54):
You may see the floating motion of a distant pair
of wings.

Speaker 4 (35:00):
And if the sleep has left your ears.

Speaker 7 (35:03):
You might hear footsteps running through an open metal. Don't
be concerned. It will not harm you. It's only me
resuming something I'm not sure.

Speaker 4 (35:20):
All off my dreams with nets of wonder.

Speaker 2 (35:26):
I chase the bright, illusive butterfly. You might have heard my.

Speaker 7 (35:34):
Footsteps echo softly in the distance through the canyons.

Speaker 2 (35:40):
Of your mind.

Speaker 7 (35:42):
I might have even called your name as I ran
searching after something to believe in.

Speaker 4 (35:52):
You might have seen me running.

Speaker 7 (35:56):
Through the long, abandoned ruins of the dreams you left behind.

Speaker 2 (36:03):
All right, we are back. Welcome back to Doctor Crouper's
Natural Health Hours. And that was an oldie but goodie.
In my book, we just finished talking about tissue trauma,
adhesion scar, tissue damage from injury, surgery, all that kind

(36:24):
of stuff. And if anybody is going through something like that,
especially if it's surgery and you're planning it, I would really,
really really think about it before I stepped off into that,
because a lot of times people are going to tell
you you need things that maybe there's another solution, and

(36:45):
it doesn't hurt to ask. I just I'm against that
kind of stuff. All right. We always talk on here
about customer service, and I smile when I see things
posted on Facebook when I'm posting the show and it

(37:08):
tells people you shouldn't go out to dinner if you
can't afford to give this much of a tip. Well,
I'm sorry, but I thought tips were based on customer service, satisfaction,
quality of the food at a restaurant, quality of the
product at a business. You know, customer service. So telling

(37:32):
me how much I should tip even if the service
is bad the food's terrible. If the food's terrible, that's
not the waiter or the waitress problem. But you need
to make sure that somebody at that place knows. But
if the waitresses and the waiters are friendly and helpful

(37:54):
and attentive, and the service is great, and they look
like they like what they're doing, and sure, tip good.
That's how they make their living. Most of them don't
make any money. But a lot of places lately don't
seem to care, and I was very disappointed. I mentioned
this a while back. We use a lot of Celtic

(38:16):
or Celtic sea salt products, and the lady that owns
that company recently did away with all the spices that
we all loved and went to only bulk salt products.
And I was really disappointed. I called up to order

(38:37):
some stuff and they didn't have it anymore. And I
was very disappointed when I said, don't you guys check
anymore to see what your customers like and don't like,
because we had a lot of people using some of
these products. And the lady told me it's her company,
she can do whatever she wants. So that changed a

(38:59):
lot for me. I had to find alternatives, and I
felt like, if that's the way their customer service has
got to, then I'm not interested anymore. Well, over the weekend,
or actually last week, a company called easy Plant delivered

(39:20):
a plant here that was for the Mother's Day stuff
and look perfect. Came in a beautiful box. The box
was not damaged, it was protected in the box beautifully,
no problems at all. Put water in it. Is one

(39:41):
of them fancy deals where it'sself watering, so you pour
water in one place and it takes care of watering
itself for a month and a half two months. As
soon as you put water in it, it showed itself
to have a crack from top to bottom. And so
I contacted easy Plant, and I don't know her name,

(40:06):
but the email said g bemy b E M M
I E. She said, would you mind sending us a picture?
I said sure. I said, I want to let you know.
The box was perfect, it was packaged properly. This looks
like one of those things that was cracked at the factory,

(40:30):
and you wouldn't have known it until you put water
in because the crack was so fine. Until you put
water in that pressure, there was no way the crack
would show up unless you had an ultraviolet light or
something to run it through and really inspect it. So anyway,
no problem. She said, let me look into this, and

(40:50):
before the day was over, another plant was on its
way and they said, keep the one you got, and
I thought, wow, that's that's really nice customer service. I mean,
I would have gladly just fixed the other one and
not worried about a new plant, but I wanted to
let them know so that they could take care of

(41:12):
that and look forward in the future. I didn't need
a new plant for them, you know. The Cheryl had
got it and she was happy. She just wanted it
not to leak. So anyway, I thought that was really nice,
and I told her we talk about them on air,
and they gave me a link. They said, if you
do mention us, please send the show to this link

(41:35):
so everybody can listen to it. So we'll do that.
But Easy Plant is the name of the company. And
the email from this lady said, gee bemy b E
M M I E. If you guys contact them, and
we don't get anything from them other than the satisfaction
of knowing you went someplace with good customer service. Also,

(42:01):
I love those dry black olives that all of my
pickle used to have, and they did away with them.
My favorite one and favorite of a lot of people
they did away with. And every time they send me
an email, I say, when do you bring a black
back to black olives? And they're not. And then it

(42:23):
was kind of funny. One of the ladies there said, uh,
we're not coming back with them, but you could try
maybe this other olive and I said, I've tried every
product you have nothing compared uh into Olive family to
the dry black olive. For me, that was my favorite.

(42:44):
So no, I'm not don't I don't want that substitute olive.
I've tried those. They're good, but it wasn't my favorite.
And then I found this company that has fermented olives.
They had the dry black called Mina m I n A,

(43:06):
And I think they all come from Morocco and they're
all fermented. I believe all their products were fermented. And
I bought a little sampler of different things that they had.
Something I didn't know, and I'm sure Susie and Bill
especially no, because they did all that cooking stuff is capers.

(43:29):
I always thought a caper was a little bitty, almost
like a small p looking thing. Well, I ordered a
bottle of jar. They're capers, and I got this caper
fruit caper berry that looks like a small pepper. Taste

(43:50):
pretty good, fermented, But I did not have a clue
that that was there was a caper berry. All I
remember is seeing a little capers and I'm trying to remember,
oh rolled achrovies. They would come and roll in Chovi's
little capers. So I don't know if that's the same
kind of thing. Maybe Susie and Bill can help us

(44:13):
out here. But anyway, they got some great stuff. Anything
on either one of those guys the plant are the
black olives? Susan Oh, well, yeah, she does it to

(44:35):
us a lot, all right, Bill, how about you?

Speaker 4 (44:38):
Yeah, this is.

Speaker 3 (44:42):
I did.

Speaker 2 (44:43):
I'm taking your mute button away from you.

Speaker 4 (44:45):
Well, you know, I don't want there to be any
background noise, so I'm thinking about the quality of the audio.

Speaker 2 (44:52):
Well, if you wouldn't beat your husband when he came home,
we wouldn't have to worry about that.

Speaker 4 (44:56):
No, he's not here yet, but that hasn't started yet.
So I mean, that's fabulous customer service, you know, to
do that, especially, you know, with with no noticeable you know,
damage on the outside. I mean I've had some experiences
like that, you know, fantastic customer service. But Capers. See

(45:25):
that's why I muted a little bit of a cough.
Whatever is going on in the air, it's always something anyways, Capers,
I don't care for him. You know. Many minutes ago,
you know, my daughter was like, I want to come
over and cook dinner for y'all. And I'm like, okay,
and I'm gonna make some kind of chicken caper thing.

(45:50):
And it had lemons lemon juice, and it had capers.
And you know this is I mean, she was a
grown adult, but this is like your kid makes you something.
You know, here, Mama, I made you a sandwich. You know,
it's pickles and peanut butter and you eat it and
you go, yum, thank you so much. That's fabulous. I

(46:14):
had to eat that chicken caper thing, same same way, no,
m yum, thank you so much. And I haven't touched
a caper since.

Speaker 2 (46:29):
Well, these are totally different because I like anchovies and
I like the rolled ones and they have a little
caper in the center, and that's what you have with
that chicken. Because I've seen that recipe and they do
it with salmon the capers also, But this is a
caper berry and it looks like a small, little green pepper.

(46:53):
It's not a little bitty round caper. And I've been
into it and it tasted pretty good, but it was
nothing like the caper that I'm used to seeing in
that recipe or in an anchovy role. So I don't
know if it's the same thing or what. I was
totally surprised. Bill, you know anything about that?

Speaker 5 (47:19):
Nope?

Speaker 2 (47:21):
Nope.

Speaker 4 (47:22):
Well if he's gonna say nope, then I'm gonna say,
you know, I like I like anchovies, and I might
buy him once or twice a year to make a
traditional authentic caesar salad dressing. But if I see a fish.
Oh my pizza. We're gonna have words.

Speaker 2 (47:43):
That's funny.

Speaker 5 (47:45):
I bet they're not nice words either.

Speaker 2 (47:48):
Well, I like anchovies, and I don't mind him on
the pizza either, But I've had him on the last
time I went home to Saint Louis. No, it was
a time before that that we went to a really
nice restaurant and one of the options on the salad
was anchovy's. I think it was a type of salad

(48:09):
you just said, Susie, But I'm confused. If you get
a chance, Susie, google caperberries, uh, and you will see
what I mean. And Mina the company. Am I in
a nice.

Speaker 4 (48:24):
Uh?

Speaker 2 (48:25):
Because it was something totally different from what I was thinking.
Because I've got some anchovies right now and a little
container and their rolled anchovies with a small little caper
looks like a little p in there. Bill, Do you
like anchovies? Yep?

Speaker 5 (48:42):
I sure do.

Speaker 2 (48:43):
Do you like capers?

Speaker 5 (48:44):
And my season? I have them about once or twice
a year, not for a while. Yeah, it was what
I think about it. But you know, if I'm going
to use keepers, I maybe want maybe want a tablespoon.
And here I got a jarful of these things. It's
sys refrigerator for about a year before they get tossed.

Speaker 2 (49:03):
Yeah, well that's why this this caper berry was really cool.
I got it. I made a mistake thinking it was
one thing, but I'm glad it wasn't because I was
wondering what am I going to do with a jar
capers and now it's a little.

Speaker 5 (49:21):
Yeah, put them in your fridge sore you throw them out, That's.

Speaker 4 (49:24):
What I Well.

Speaker 2 (49:25):
I bought five of their olives, five of their things.
One was a spicy olive green olive purple, and then
the caper berries. And I tried everything and I liked
all of it. But there's always something you like better
than the other. All right, onto the funny part of
the show. Any one last thing. It is easy Plant.

(49:51):
I don't remember the website, but if you type in
easy Planet, it'll take you there. And then mina am
I in a for those furmented olives. And I don't
know if anybody's tried them, but I love they have
the black dry fermented olives. All of my pickle used
to have them, but they discontinued them, and that was

(50:14):
my favorite. So I had to find them somewhere else,
all right, grandma was with the grandchildren, and the little
grandson says, Grandma, do you remember your first kiss? And
Grandma laughs and she said, honey, I don't even remember

(50:35):
my last kiss. That's it's funny. I don't care who
you are, all right. And then here's one made me
think of you, Susie. I don't know why. The wife
got on this organic, healthy food kick, and I mean
she was just everything had to be organic, and she

(50:59):
needed some stuff. So she gave her husband a little
list and sent him to the store. And she was
big on making sure all them poisons and toxic things
weren't in the food. So the husband goes to the
organic place and he's asking the guy about the food

(51:20):
and he said, now this is all organic, right, he
said yeah, And he said this is for my wife.
He said, does it have the poisons in it? He
said no, sirih you'll have to add them yourself.

Speaker 4 (51:37):
Horrible.

Speaker 2 (51:39):
You know that was good, You know that was good.
And then the fine old joke of the night woman
called the police and she said, I'd like to report
a man in his underwear smoking a cigarette, drinking and
talking on his cellphone. And the officer checked on it

(52:03):
and came back and said, ma'am, he can do whatever
he wants in his living room. So she was trying
to say he was driving. I guess I don't know
all right so much on the jokes. I'm sure Steve
was laughing in the background.

Speaker 5 (52:21):
I just know he was.

Speaker 2 (52:25):
Anyway. Mina for some really great fermented olives. I love
all of my pickle but they don't have my black
dried black olives, and I really love that. And what's
cool about fermenting? And Susie's talked about this a lot.
It's pretty simple ingredients salt, water and whatever you want

(52:49):
to ferment. And then you get these fancy lids that
let's air out or whatever it does. Susie's talked about them,
and you can get them on Amazon or wherever, I guess.

Speaker 4 (53:02):
And then.

Speaker 2 (53:04):
The easy plant. If you want a really nice plant
for somebody or yourself and you don't want to have
to mess with it so much. This easy plant it's
got the self watering plants and you put that water
in a little area and it goes down into this
saying and I guess that evaporates over time and somehow

(53:26):
it waters the plant because they said check it every
two months, So pretty cool, Pretty pretty cool. And if
I've got if you got questions about scar tissue, adhesions, trauma,
you get hurt and you want to know what to do,
or you're getting ready to have surgery and you want
to talk about that, or you want to talk about

(53:48):
what can I do before and after? Go to our website.
It's doc doc krupa k r o u p a
dot com and it has a contact us and you
can go there and you can see the lovely and
talented pistol pack in Mama Susy our producer in the background,

(54:11):
Mister Steve O'Brien, the only one we don't have a
picture of his bill, And I guess I'm gonna have
to go to the post office and take one off
their wall.

Speaker 5 (54:21):
But that's where they are. That's where they are they are.

Speaker 4 (54:26):
So how do you keep the kitty cats out of
your plant?

Speaker 2 (54:32):
You know, that's a good question. They don't bother them.
They used to a little bit, and now Zena, I
guess she knows her mama is part crazy about that,
so she don't bother them because she's got her whole
office full of plants.

Speaker 5 (54:47):
Style.

Speaker 2 (54:49):
It's funny, you know, we talk about stroke patient that
I'm dealing with, and they had a birthday just recently,
and what they said, I'm not sure if it I
don't know. It was good and bad and heartbreaking and

(55:12):
happy all at once, I guess. But they had their
birthday and they said, well at least I made and
they said the number of their age, and I said, wow, wow.
After the stroke. I guess they worry every day like

(55:33):
I do. And it made me think, if you've got
loved ones in your life and they've gone through something
like that, there's no guarantee, even without going through a stroke,
that they'll be here for the next birthday.

Speaker 4 (55:51):
So you.

Speaker 2 (55:53):
Make it special and where you might have been angry
or upset about something, learned to chill and let things slide.
And when you notice, especially like with stroke patients, you
will notice that the memory is not as good as

(56:14):
it was, and every stroke patient is different. My very
first patient as an intern in the clinic in college,
I had a bad stroke. He went through a rough
time and I learned so much and it was heartbreaking

(56:39):
when I had to give him to another intern because
we moved the class move to the next level. But
don't take any of that stuff for granted, guys, because
when they looked at me and said, well, at least
I made this many years, it just it really messed

(56:59):
me up for a few minutes. You know, you don't
you don't like to think about that. But any of
us could be gone in a in a moment. And
I don't know a bill. I'm reading that book fall
On guff Uh, yeah, fall On Gong or is on

(57:21):
fill On. It's all the same. And they talk about
a lot of that stuff and how you learn to
get rid of some of the attachments and things that
cling to us, and that your virtue will get better
and better. And karma is a bad thing and so
the more virture you get, the more you get rid

(57:43):
of that karma. And some pretty tough things that have
to do that they talk about in there as far
as getting rid of karma. So you got to learn
to I guess let something slide. And that thing with
the birthday.

Speaker 4 (58:01):
Was that.

Speaker 5 (58:03):
I said, yes, if we do need to learn to
let things slide. It's also it seems to me as
we get older that we spend more time learning not
to get too attached.

Speaker 2 (58:14):
That makes really good sense. But anyway, they had a
nice birthday and that was that was good. But by
that end of the day statement just kind of looped
to me a little bit. So every day is different

(58:37):
and you just.

Speaker 5 (58:38):
Never know, just never know, you know, Doc, I wanted
to jump in there for a moment when when people
say things like that, I think that that we interpret
it one way, and they may they may have a

(58:59):
whole different way of looking at that.

Speaker 2 (59:02):
They may it may be.

Speaker 5 (59:05):
An almost joyful thing that they went through this experience
and they got this far and made it through another year.
And I think that so often we we it's what
we call countertransference in my business, and it's a thing
that we try to resist putting our own interpretation on

(59:30):
what somebody else said. It's almost impossible to do that
because we're all human and we all respond to things
and based on our own experience. But to to just
let things be at at their own value, at their
face value, and accept them for what they are, because

(59:50):
the person is saying that may have a whole different
and maybe not that they may have a whole different
reason for saying nothing. Did we imagine?

Speaker 2 (01:00:02):
Yeah? Well, and I thought both both sides of that spectrum.
I didn't remember. I'm sure I learned that it was
transferring somewhere in my studies, but I didn't remember that.
But that's why I said. It was part good, part bad,
part made me wonder, but I was happy that they

(01:00:24):
had a good birthday.

Speaker 5 (01:00:25):
So it's like life. It's just like life.

Speaker 2 (01:00:29):
Yeah, all right, well we're at break time again. When
we come back, Bill, you got a weekly topic up
your sleeve. Yeah, okay, Well we'll come right back and
go straight to that. I'm sure, Susie you got a

(01:00:49):
recipe or two up your sleeve.

Speaker 4 (01:00:52):
Yeah, I've got one that i'm second guessing myself owned,
but I'm going to go with it.

Speaker 2 (01:00:59):
Well, if any doubt, put booze in the picture. And
if you can't put it in the recipe, just put
it in a glass and drink some all right, Well,
ladies and gentlemen, this is Doctor Groupa's Natural Health Hours.
It is May twenty first, twenty and twenty five, and
Susy Bill and Steve, our producer, and myself will be

(01:01:22):
right back. Please listen to our sponsors.

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Speaker 2 (01:02:27):
You've heard me t susy about not knowing the company's
name and putting tequila in her t. Well, the company
name really isn't ranchers and dancers. It is Renovation and
Design eight three zero three seven seven two one three
one And she likes her t plane. By the way,

(01:02:49):
what a company. When you tell them your budget, they
take great pride in meeting it or going lower, not above.
The quality is so great you'll have to see their
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(01:03:12):
and call renovation and design. Eight three zero three seven
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Speaker 7 (01:03:36):
I'm running down the final Listen by the load.

Speaker 2 (01:03:39):
I got seven women all my mind or the one
on me to the want that's me, he wants. She's
a friend of mine. Take it, say take.

Speaker 8 (01:03:54):
You say.

Speaker 3 (01:03:56):
Don't let the sound of your own wheelsscribe grazey.

Speaker 9 (01:04:03):
My while you still can, don't even try understand.

Speaker 2 (01:04:10):
Just find a place to make your stand. Take it even.

Speaker 9 (01:04:15):
Kay, I'm standing on the corner and weddesors on such
a fine sight to see it. Curl my lord in
the flat bed for soing down and take a look
at me.

Speaker 4 (01:04:33):
Come on bed, don't say bed, I gotta know.

Speaker 2 (01:04:42):
Your sweet love is gone. Say you may lose, and
we may.

Speaker 4 (01:04:50):
When we we will never be here again. So the up,
my climbing in, so take it.

Speaker 2 (01:05:00):
We say, all right, we are back. I'll never forget.
I told this wonderful lady named Linda that I wouldn't
mind having seven women, and she told me, I'll make
you think you had seven women.

Speaker 5 (01:05:18):
I know.

Speaker 2 (01:05:20):
I always like that stuck in my mind, well we
are back and we're going to go right to Bill
with his weekly topic. So Bill take it.

Speaker 5 (01:05:27):
Away, Yeah you your women? Yes at any rate. Kind
of continuing on which it was something I was talking
about the last couple of weeks, which was was translations.
I know you've mentioned this some while back and kind

(01:05:50):
of been focus on it and looking at this different
ramifications and really what what all that is? And and
I want to take it to a different place, but
you kind of talk about a couple of things first.
Just you know, as I've said before, translation is an interpretation,

(01:06:16):
whether we're translating a book or a poem or whatever.
It's from one language to another, or from even our
own language. You know, we have a rich literary history
in English that some people feel they need to translate
to modern English, and it rarely, rarely is successful. It's

(01:06:40):
it's two language is too complicated a process. When we
translate from one language to another, the person doing the translation.

Speaker 2 (01:06:49):
Needs to be.

Speaker 5 (01:06:51):
Thoroughly fluent in both languages because there are so many
subtleties and meanings and things that are peculiar to one
language that are almost untranslatable into another. Another language. We

(01:07:12):
think about how we how many words we use to
define one word, and you multiply that in into a
contextual way with dealing with another language, into a different language,
and it becomes very complicated. So it's all of this

(01:07:32):
came came about because of talking about the translations of
of of the Bible, and I didn't realize I was
just doing a little reading about that that markin Luser
was the first one to translate the Bible into the vernacular,
in his case into German. That that particular, as one

(01:08:00):
of my professors used to call it, that particular piece
of literature was pretty much the property of the church,
and it was kept in Latin and Greek, and it
was kept by people who could read both of those
and that group became smaller and smaller because it takes
an educated person to read to read well a couple

(01:08:22):
of languages, and most folks didn't have any education. Most
folks could read, couldn't write. The people who went into
the priesthood were trained, and many of them, and as
time went on, more of them learned, became literate. They
learned to write, read Latin, Latin being the language of

(01:08:43):
the church for centuries and which was one of its
is when I had to take Latin in high school.
Was one of its strong points was that it didn't
change once that people went speaking in It pretty much
got frozen in time, and everybody knew pretty much what
that meant. But even with Latin, there were there was

(01:09:04):
two kinds of Latin. There's a classic Latin, and there
is the vulgar Latin of the Latin of the of
the educated people, and the Latin of the common folks.
And it was a very different, different kind of language.
And every language has that. I mean, you look at
our country and it's mostly English spoken, but the different

(01:09:24):
dialects of the different ethnic groups in this country have
have their own meanings for a lot of that kind
of it kind of works is a complicated thing. So
to do a translation is really a scholarly, scholarly effort,
and it's it takes its special talent, special gifts to

(01:09:45):
be able to produce a reasonably accurate approximation of the original.
It's which is which is the point? We want to
translate something that is readable or something in the works
that came to mind that I mentioned as a couple
of weeks ago was the trilogy of Dante Inferno and

(01:10:09):
Burgatorio and Paradisio, and how many translations of that there
there have been, And of course I haven't been in
that area for a long time, but the most readable
ones I've encountered were by a guy named John Chiardi,
who understood the imagery of the language when it was written.

Speaker 4 (01:10:33):
It was.

Speaker 5 (01:10:35):
We spent an entire semester just talking about the imagery
of one of those books, and only scratched the surface.
But this was something that was known to people at
the time, people who were living when that was written,
because it was a vibrant language, and they understood the

(01:10:56):
subtleties the jokes that us looking at it I wouldn't
understand if you go right on by. So as I say,
it's a very difficult thing, all of this to to
kind of get to the other part of that. And again, this, this,
and this came almost directly from from your talking about

(01:11:19):
biblical translations. And I'm going to talk about music for
just a bit here. In music history and that that
field of endeavor, as susan Thhos is called musicology. That's
the study of the history of music, the development of music,
particularly of Western music, but of Western culture. I don't

(01:11:40):
mean cowboy music, but I mean Western culture. Uh. And
the different stylistic here is that that are identifiable by
changes in in the structure and in the tonality and
in the in the way pieces are put together. And

(01:12:03):
within that, within that category there are two overwriting types
of music. There's sacred music and their secular music. Sacred
music obviously having to do with spiritual things, secular music
having to do with the rest of us, with ordinary life,

(01:12:26):
with non religious but nonetheless important things. Much of the
early history of music that we know about was with
dance forms, and because that was something that every level
of society did, country dances, rural dances, kydan dances, dances

(01:12:52):
for the rich, dances for the highly educated, the cream
of the cream. If something that's a demo to to
Western civilization and musically and even within in one of
those terms, and I'm going to stay with the spiritual
with it with a sacred music part of that.

Speaker 2 (01:13:12):
Now we have.

Speaker 5 (01:13:15):
Liturgical music, which was specifically divine, designed to be part
of a service, part of a liturgy, part of part
of we think of of the mass, which was the
primary artistic outlet for hundreds of years, hundreds of thousands

(01:13:38):
of masses were written to be sung to be chanted,
Gregorian chant being the primary last resort of the church,
which happened around Saint Gregory's time, and it's still if
you can, if you can find a priest who unders

(01:14:00):
ms the ligatures and the and the notational aspects of
reading that music to chant. The music that's that's been
going on for a couple of thousand years hasn't changed
very much when they changed it to English. I think
a tremendous amount was lost in that regard, but that's

(01:14:22):
just that's just me. So liturgical music and non liturgical
music and non liturgical music didn't really begin until well,
certainly after box time. I'm going to say after seventeen fifty.
There are going to be places they're going to be
exceptions to that, but mostly the music that was the

(01:14:46):
sacrety music was written for the church. One of the
most well known pieces that departed from that was by
was a piece by Mozart, who wrote a requiem, and
many composers have written requiems or requief and his was

(01:15:13):
really the to my mind, was the first dumb liturgical
use of that form. And while it followed the while
it followed the liturgical order, or as we say, the
order of service. While it followed the liturgical order, the
piece was way too large scale to ever be part

(01:15:35):
of a church service. It was a concert piece. It
was a piece that was meant to be performed in
a concert hall. And reminding too that it was only
late Mozart, let Hide and early Beto that there were
concert halls. Music that was secular music, music that was

(01:15:58):
non leturgical, non sacred music was was performed in the
whole way of the account who had or the prince
or the king. They were the ones who provided the
venues for secular composers. Until that time, no, only you

(01:16:23):
wanted to hear music, you went to church or you
went to a country fair. But it was only after
that that concert homes became around and began to attract
more than the upper part of society, the upper parts
of culture. So Mozarts requiem, the one that I want

(01:16:44):
to really focus about is by Again, a requiem written
by Johannes Brahms, was written in the early eighteen sixties.
Somehow eighteen sixty three comes to mind, but I might
be off about that. It's the text for that is

(01:17:05):
a non liturgical text. And as you said, the idouitious Requiem,
that was that it was a requiem for the German people.
And a requiem is not and you remember this from
your early life, but a requiem is not primarily for

(01:17:29):
the person who's dead. It's for the people who remain.
It's for the survivors. Any funeral services is for the
survivors or the families, for people as friends, whatever. This
particular piece of Palms is large piece, hour and a half,

(01:17:49):
two hours, full course, full orchestra. But it unlike, unlike
the other requiem, it is a piece of hope, it
is a piece of almost joy. It's it's something that

(01:18:15):
is part of the requirements of music from that period,
the Romantic period, and Romantic at that point means dramatic.
It does not mean like Hollywood romance. But we call
Romantic period. It was amid eighteen hundreds, and it was
when reading the symphonies achieved the kind of form that

(01:18:37):
we understand them to be now. They're very serious kinds
of pieces. But and georgious Requiem was built on selective
verses from both the Old Testament and the New Testament.
What got me to looking at that piece was and

(01:18:58):
there may be others because I'm not musicologist, so I'm
not I'm not sure about this. I think it was.
It certainly was the first major requiem that was that
was not in Latin, that was in German, it was
in the vernacular. It was for the German people an

(01:19:21):
important difference. And what drew me to that was the
process of translation. And if forgive my not up to
date Latin of how does Brahms translate biblical text into

(01:19:48):
a different format, a musical format, Because we know, you know,
it's hard enough to translate from one language to another,
but if you're translating one language to an entirely different medium,
the opportunities are greater, the difficulties you're greater, And in

(01:20:12):
this case the composer's interpretation becomes more obvious and more apparent.
The difference between a piece setting setting existing text to music,

(01:20:34):
as opposed to say, a lot of popular music, where
the text and the music are so often created simultaneously.
In the case where you're working with an existing text,
obviously the text is already there. How do you how
do you interpret musically? What is a literary experience? The

(01:21:01):
first words of idusis repriem are from Matthew and they
are familiar h in translation, but again the translation is interesting.
So here's here's the German zane exen indeed a live

(01:21:25):
strogan in disholding Atrician family, which I'm sure you recognize.
Blessed are those who mourn or they shall be comforted.
The opening words to this huge piece are words of hope.

(01:21:48):
The translation if we look at it literally, and you
know what the translation I quoted was, of course in
the King James version, blessed are those who are want
is a little different zali xin blessed are those be

(01:22:08):
to a live drug and who carry a burden, or
they shall be they shall find solace. Mourning seems to
imply breathing.

Speaker 2 (01:22:28):
Over a death.

Speaker 5 (01:22:31):
If we're carrying a burden, it's just sorrow or pain,
not just mourning. Or they shall find solace. That's different
than comfort, very different than comfort. How do we how

(01:22:54):
do we then translate these these? I mean, these are
the people. The problem is that the people who translated
they Can James or any other work have to confront
when we look at a word, how many other words
do we use to define that word? And which one
is appropriate to what we really feel is the sense
of what the original meant. So that was just the

(01:23:20):
first but musically and what I just happened, I happened
to know this piece fairly well because when I was
in graduate school, I took a seminar that only focused
for the entire year. They only focused on the work
of Johanna's Prompts. Was one of the probably the two

(01:23:45):
foremost composers of the nineteenth century. Of the nineteen hundreds
story eighteen hundreds, there you go, Jeusha Vogner being the
other one. It really culminated this style of that period.
These are the two greatest and final composers. There are
others who are fine, fine composers, but these are the two,

(01:24:07):
probably the best known, very different philosophies of life, of art,
of composition of music, but incredible minds. His opening course
and I say this is written for a four point chorus,

(01:24:30):
and remembering that the text is starts off dating zend
blessed are those And I'm just going to read the
soprano line, because this is what kind of what a
composer works with when he's when he's working on an
existing text or actually anything, what words of the text

(01:24:52):
are important? What ones stand out? Okay, they're opening life
lines and the sopranos are z exend zale exend deed
a live drock and zale exend n z zol and
getricta verden is daily exend daily exend jay exend. What

(01:25:22):
did he think was the most important part of that quote?
Blessed are those blessed are those that's hopeful, you know
that's hopeful. This whole work of his, as I said,
which is which is a huge work, and is it

(01:25:43):
is a work of extraordinary spirituality. It is not a
liturgical piece. There's no church service that could accommodate a
the performer requirements of it. A full course, full orchestra,
but it's just too long, and so it is a

(01:26:04):
concert piece. So what we're looking at is almost a
a secondarization of spirituality, which was very much a part
of the nineteenth century. The humanistic aspect of art, of
the graphic art, of literature, of music became very much

(01:26:27):
one associated with human feelings, with emotions, with our own
if that it sounds contradictory, but our own, our own
human spirituality, not a church driven spirituality entirely. But they're related.
And how do we when we listen to a piece

(01:26:49):
that is like this or an anthem in a church services,
which is what the cores things requires things understanding that
of a particular concept. Often a literary concept has been
translated into an entirely different medium, very problematic. The opening

(01:27:16):
three notes of by deutscheous Requiem basically go from from
G to B to C upwards, upwards, the thirds upwards
a second hope, hope is an upward, ascending process. We hope,
we look upwards, the hope. The opening musical notation motive

(01:27:40):
is upwards, it's ascending. Is it kind of what a
composer does. If we look at you know, Doddie lead Trogan,
it's always kind of a downward motif, the Drogan, the burden,
the sorrow. A composer does this. This is a translational process.

(01:28:05):
And you know, I want to talk about another requiem
next week, which is one I've been putting off talking
about because it's a very in many ways a very
difficult one to talk about. But it's again, I think
it's important. A composer has to translate these kinds of
things into fairly fairly cold abstractions. Musical abstractions that portray

(01:28:34):
hopefully subtly but not always subtly, that portray what to
him the text implies, what the text says. What makes
one of the things about Broms he was he destroyed
more of his own music than he ever had published,
because he was just a perfectionist. It had to be right.

(01:29:00):
We look at almost any piece of Broms, and within
the first two or three measures, the entire melodic alphabet
is there. Almost everything in the subsequent music that is
that is there can be traced to the series of
motives that appear in those opening measures, and it's it's

(01:29:24):
it's a kind of thing that you don't You don't
have to know that to understand or to appreciate the
beauty of the music. But for for people in my
part of the music business and the theoretical part, it's
what holds the whole work together. As opposed to Richard Wagner,
who has this kind of mindstreaming music very much connected

(01:29:50):
to motives that are significant and reappear and reappear or reappair,
but Broms being more of a classical composure in terms
of structure and form, who is very much aware of
that Anyway, that's just one part of the whole translational

(01:30:13):
thing that I had not talked about, and I'll talk
about a little bit more next week, but it's one
that I think Branch is even farther, because every moment
of every day, we are translating either a visual or
an auditory experience into our own experiential vocabulary. We do

(01:30:39):
this all the time. We do it on subconsciously, unconsciously
most of the time, but we're always looking at something
or hearing something, or thinking about something that we then
translate into into something that is familiar to us, which
is our own life experience. Organization is of as one

(01:31:02):
of the reasons I've been so kind of taken with
us over the past several weeks is it's just as
it's a hugely important part of our existence and of
our life and of our thought. And it doesn't have
to be immensely profound. It doesn't. It'd be very simple things,
very simple things. But we we all do this, and

(01:31:25):
I think being aware of it as a richness to
our own process as well as to what we see
and hear going on around us, and my grant over
there we are.

Speaker 2 (01:31:37):
Deep, deep stuff a couple of things. So if I
understand you correct, guys like Brahms and them, even though
the music doesn't have words, they were playing the music
to the text that in their mind what they want

(01:32:00):
wanted to say absolutely. And then the second thing, when
you start talking to German for some reason, I wanted
German mustard and a big pretzel on the beer.

Speaker 5 (01:32:12):
I don't know, you'res all all.

Speaker 2 (01:32:18):
Right, Susie, anything before we go to break.

Speaker 4 (01:32:21):
Yes, It's odd how I get such a different take
on things. I guess, you know, talking about Martin Luther
and you know, the translating the Bible into and I'm
air quoting here, you know, the common language. I think
about today, I think about how pitiful you know he

(01:32:47):
did it because the average person and below average if
you will, and I'm only I not only mean that
by education level. You know they can and read the Latin.
And you know, I guess I'll put on the tenth
four hat. You know, the Catholic Church thought that, you know,

(01:33:11):
the priest could read the Bible to the people. You know,
you know, you could ask, Okay, I'm not going to
go that far. So I think it's just a terrible thing.
You know, and it just proves that history repeats itself.
You know, people are very poorly educated now, and so

(01:33:36):
when you keep people uneducated unread here, we'll read it
for you, we'll tell you what it says. Then you
keep them as serfs. I know, it's just that that

(01:33:56):
one part while he was talking about the translation, you know,
I get him kudos, you know, translated to where everyone
can can read it. So anyways, that was my take
on that one little part.

Speaker 2 (01:34:11):
Yeah, and you're right. He wanted the average person to
be able to understand it, and the Catholics wanted control
and they didn't want people to know what it said,
and they tried to kill Martin Luther and the only
thing that saved him was the ruler of Germany at
that time for the Church really liked him and so

(01:34:35):
he protected him and made sure nobody could hurt him.
But it was a big deal. Catholics were not happy
giving up control. All right, Well, ladies and gentlemen, this
is doctor Grupus Natural Health Hours. We just had some
interesting stuff on Bill's weekly topic. We'll be right back, Susie. Bill,

(01:34:57):
Steve our producer in the background, and me and just
the moment.

Speaker 1 (01:35:09):
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(01:35:55):
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Speaker 8 (01:36:24):
USA.

Speaker 4 (01:36:47):
Y Yeah, cap red train.

Speaker 3 (01:37:09):
Passion, I don't care very very jump ball.

Speaker 2 (01:37:24):
Nobody's gonna know it. Can't you see? M hm?

Speaker 4 (01:37:30):
Why can't you see what that ball in law she's
fally doing? Me?

Speaker 3 (01:37:39):
Can see?

Speaker 1 (01:37:42):
Kah yeah, ok, mh.

Speaker 4 (01:37:52):
I'm gonna find me the horse, the wall.

Speaker 2 (01:37:58):
I'm gonna crawl inside.

Speaker 4 (01:38:10):
You have a t.

Speaker 2 (01:38:14):
Can't you see.

Speaker 5 (01:38:20):
What the.

Speaker 2 (01:38:27):
All right, we are back, Susie said, we had a
sound problem. I don't know. Everything looked good on the
mixer and on my end, so I am not sure. Susy,
I wanted to thank you. I saw you already put
before I could even think of it. You already put
mina an easy plant in the comment section. Thank you

(01:38:48):
so much. Our audience will love that. This is the
time of show ladies and gentlemen where we help Susy
with the name of the company because she's usually been
in the tea and the keel and we kind of
like to help her out. So the name of her
company is Rubies and Diamonds Construction. Susie, I wish.

Speaker 4 (01:39:14):
It's a renovation and design construction.

Speaker 1 (01:39:18):
We do.

Speaker 4 (01:39:20):
Remodel and UH new homes and UH from the ground up.
And if you're doing rule, we help you with everything
from you know, septic and and well. We have a
fellow that digs our whales for us. But anyways, you

(01:39:41):
can go to Doccrouper dot com and scroll down the
about page about three quarters of the way and there's
a link that will take you to our website. And
we can also be reached at eight three zero three
seven seven two one three one.

Speaker 2 (01:39:58):
All right, Susie, take it away, Okay, it's.

Speaker 4 (01:40:00):
It's it's so interesting. You know this is not new
for us, but you brought up Japan, you know, being
a up and coming uh audience and uh so in
a way. And the reason I'm saying guessing myself is
because I know is a Texan. I'm going to butcher
some of these names. But this is a garlic psychoral steak.

(01:40:26):
See probably or I can say garlic and I can
say steak. So Carl, I don't know, maybe I got
it right. And I guess the reason I did this
is because I've been looking for more ideas on how
to use my you know, dot com radishes that that
I'm growing, and this this looked like it was, you know,

(01:40:52):
a man pleaser. There are some some really good recipes
like a you know, a diced or shredded rather dikon
with carrot and with cucumber salad. And then you know,

(01:41:13):
dikon is in a lot of the traditional you know,
Japanese soups. So so I'm learning that there's more ways
to use this fabulous root vegetable than just you know,
putting it in the salad. So when I first ran
across this and considering it for my family and for

(01:41:34):
the radio show, I was like, oh my gosh, this
a lot of ingredients and a lot of prep, but
the instructions claim it's about ten minutes of prep time
and ten minutes of cook time. And so one of
the things I learned about the dikon radish is now

(01:41:56):
there's pictures of dikon radish on this website and they're huge. Well,
I don't let them get that big when I'm growing them.
I just always kind of think, you know, smaller, tender.
But the top third, where it's kind of greenish, a

(01:42:20):
light green intent on the skin says it's the sweetest part.
And the further you go down the diacon radish, the
more bitter it gets. Well, I've eaten the whole thing
from the top to the bottom. And maybe it's because
I grow mine smaller and I think they're you know,

(01:42:44):
a little spicy, not like you know, a chili pepper spice,
just a peppery spice. So and I also don't know
how readily available they are in a grocery store. So
that was one of the reasons I was gonna skip.
But if you even have a galvanized tub and you

(01:43:08):
could order some deck dikon radish from Baker Seeds, it
would be worth it to grow some there. They say
it is a cool weather veggie, and I've grown them
in the summer. I am gonna try again in the fall,

(01:43:31):
so I can you know, have more, But you want
two inches of this dikon radish, and it's saying to
use the top portion where it's sweetest, and then two
clothes of garlic. They do say that this is two
servings and it's three quarters of a pound of tinderloin

(01:43:53):
steak and then kosher salt. I'll just say use the
course if you want to use the fine Celtic sea salt,
and then freshly ground pepper. It does call for a
neutral oil, just one and a half tablespoons. You could

(01:44:15):
use Avocada oil and you shouldn't second guess me. It
calls for two tablespoons of saki, so there if you
if you for two tablespoons of sack, if you didn't
want to run out and buy it, you could use
you know, rice wine vinegar, and then your garnish is

(01:44:45):
one green onion and then a Korean chili thread. I
don't know what that is. Honestly, I don't know. I
wish I had done some more digging on it. But
you know, there's so this is. Well, at least I
can say this is Texas. We've got lots of red chilies,

(01:45:06):
you know, in in the in the vegetable section at
grocery stores, and so pick one of those. It does
say mild and three tablespoons of pond zuu. So I
did some reading on that. It's not terribly complicated. It's

(01:45:29):
in I would say I've got three quarters of the ingredients.
The rest I would I would have to get. However,
and in this recipe that I'm going to put at
the Rumble in the in the comments. When you open
it up, you'll see a link at the bottom to

(01:45:51):
to click to make your own homemade pond zu. Well,
out of curiosity, to make it simpler, I went over
to Amazon and I just did a search for ponzu. Well,
there's all kinds, you just pick what you want. One
stood out to me, and this is a Japanese product

(01:46:16):
and it is organic and it is or it just
says organic ponzu and the brand name is Muso. I
told y'all. I was going to butcher these names and
it's like seventeen bucks for eight and a half ounces.
But then here's a here's one that kind of gets

(01:46:40):
my attention, and it's a Japanese ponzu with truffle. Essence, Okay, well,
I don't know what that means. I would have to
look into it further. But essence tells me it's just
a flavoring and it's not true true truffle. So three options, well, two,

(01:47:04):
you can make your own or you can buy your own.
I don't on recipes like this. I like to stick
to the ingredients. Unless there was something blatant, like it
said one and a half tablespoons of canola oil, I
wouldn't do that. So you know, there's some prep here.

(01:47:25):
You want to cut up your steak, and it does
because you need a really high heat for this steak.
You want to really seer it on the outside, and
you don't want it to be well done. I would
say medium, cut up your steak, and I think it

(01:47:50):
said like one, here we go, yeah, one to one
and a half inch cubes and then cut the top
two inches of your dikon reddish and then and then
just peel that, and then you're gonna want to grate it.

(01:48:10):
So it does ask you to, you know, drain the
liquid from it.

Speaker 8 (01:48:18):
I put it in.

Speaker 4 (01:48:20):
If I have to drain something like this, I'll just
put my graded product in this case icon on paper
towel and just give it a squeeze. You can use
a sieve if you want. And then you're going to
peel your two garlic clothes and then you're gonna cut them.
This is tedious, you know, in little rams, you're not

(01:48:44):
gonna just chop the dickens out of it, You'll understand,
and then do the same thing with your green onions.
Slice them up. Set both of these aside, and we
did kind of go through the chopping of the beef beef,
but it just says to trim off the excess fat

(01:49:06):
and then again cut it into one to one and
a half inch cube. Season it with your with your
salt and your pepper, and you're going to heat this says,
you know, to use a heavy ded like cast iron

(01:49:26):
or stainless steel. Get it really hot. Well, let me
back up. You're going to to heat that that tablespoon
and a half of oil in those heavy de pants
and then you're going to a medium heat. You're gonna
fry those little rounds, little medallions of garlic until they're

(01:49:52):
just golden brown, and you might have to turn the
heat even lower. You don't want it to burn because
they will be bitter. And for a dish like this,
if you did that, I would say start over again
and don't use as much heat. Transfer your garlic to

(01:50:14):
a paper towel in that same oil over high heat,
just until it begins to smoke. Put your little beef
medallions in there, and you're going to cook them and
until they're brown about a minute, and don't move it

(01:50:39):
because you want that seer to stick, you know, to
to the meat. And then just gonna flip it over
and you're gonna cook the other side. At this point,
you're gonna pour the two tablespoons of sacky into the pan.

Speaker 2 (01:50:58):
And then.

Speaker 4 (01:51:00):
If you if you want it at this point, then
you can trans after you pour the psyche in then
and you know, give it a you know, a little
little star. You can transfer it to a plate. At
this point, it should be medium rare. If you want it,
you know, more medium, then add about a minute to

(01:51:26):
that and so like I said, this is this is
two uh servings, so half of this on each plate.
Then you're gonna just place your little garlic slices between
the two servings, your graded dicon and you're chopped green
onion on top, guarded, garnish it with with if you can.

(01:51:50):
If you've lived in a bigger city where there is uh,
you know some oriental grocery stores that may have what
they're calling chili thread. I'm guessing it's very fine. I
don't know if it's dried or if it's fresh. They

(01:52:10):
could probably teach you at the store. And then you're
gonna pour the ponzu. And it costs for three tablespoons,
so I would guess you just divide that between your
two plates and there you have it. If you all
try it, I'm gonna try it, and it's going to

(01:52:32):
be be a first And this recipe as is in
the comments section of Docs Rumble.

Speaker 2 (01:52:43):
They don't have to worry about me trying it.

Speaker 4 (01:52:46):
What point do you not like? I mean, there's beef,
there's garlic, there's.

Speaker 2 (01:52:50):
Oh, it sounds wonderful. It's just I mean, I'm not
trying to make it. I'll wait for you to send
us a care package. I tend to see.

Speaker 4 (01:53:04):
I like, I like doing this prep stuff, you know,
I like chopping the garlic and you know, grape and
the reddish and whatnot cooking it. And then what I
need is someone to come in and clean the kitchen
and wash the dishes.

Speaker 2 (01:53:23):
Yeah. Well I was willing to watch you cook, but
the clean up part I can't do. All right, Well,
we're at that time, guys, we're almost done with show Susie.
Anything you like to close with before we give it
the bill.

Speaker 4 (01:53:41):
No, I just I hope everyone has a fabulous rest
of the week and weekend and that that we're all
just getting over some of this stress.

Speaker 2 (01:53:53):
Yeah sounds good. That recipe sounded really great, but I
just can't see me doing all that making it work.
Ain't gonna happen. No go ahead, no go on.

Speaker 4 (01:54:07):
So you know it calls for a beef tenderloin. But
I'm just sitting here and I've been looking at this
recipe for a while wondering whether or not I'm going
to share it. And you know, it's getting more it's
easier to obtain wagyu beef, and you know, if you
wanted to just buy a pound. It shouldn't be astronomical.

(01:54:30):
Of course, you're going to save money buying the tenderloin.
But I could also see, you know, a good quality
ribbi steak cut up in little cubes like this, even
though that that might be sacrileged to, you know, to
cut up a rabbi. But that's just my idea.

Speaker 2 (01:54:46):
Is sounds good? All right?

Speaker 3 (01:54:48):
Bill?

Speaker 2 (01:54:49):
Anything to close out with?

Speaker 5 (01:54:52):
Yes, I have a saying. I was wondering about this
weekend talking to this fellow.

Speaker 3 (01:54:57):
Why is it.

Speaker 5 (01:55:00):
Grandmothers presumed that grandchildren are as fascinating to grandfathers as
they are to grandmothers.

Speaker 2 (01:55:12):
Well, that's that's that mother bond, grandmother bond.

Speaker 5 (01:55:18):
That us men, yea, leave us out the loop.

Speaker 2 (01:55:23):
Yeah, well, we will never understand. And a friend of
mine once summed it up really well. He said, you
can have the most wonderful wife and relationship, but when
it comes to the kids and the grandkids, you're just
some guys she met at a bar.

Speaker 5 (01:55:41):
Yep, true.

Speaker 2 (01:55:47):
Uh. I was looking on the screen on Rumble and
it says one three. I don't know if that's the
recording time or what. I'm not sure, but I see
your stuff there. I don't know what happened with the
sound earlier, Bill, did you did you hear any dead air?

Speaker 5 (01:56:10):
I was reminded of that Simon Garfunkel song called the
Sounds of Silence?

Speaker 2 (01:56:19):
So is that a yes? When Susie didn't hear a sound?
You didn't hear sound because we're all on zoom together.

Speaker 4 (01:56:27):
And Steve said something about it seemed like what was
that he told me? Seemed like the mixer was having
issues again this week.

Speaker 2 (01:56:41):
I don't know. I think everything's been on my end.
It all looked good tonight, so I'm happy for that. Anyway,
it is that time of night, guys. I cannot thank Susie,
Bill and Steve enough. This is definitely a team effort,
and without this wonderful team, this would not happen and

(01:57:04):
it would not be near as an interesting show. And
a lot of people must agree. Because we added a
few more countries and the other software that we used
for our broadcasts. I will post that tomorrow. It goes

(01:57:25):
out to many different distribution points, but Steve sends me
a link in the morning and I downloaded and then
posted on there. But in that system last week was
really good, you know, not you know the before last
week's show was really good and we had done better

(01:57:47):
than ever, and this week we doubled that. So it's clicking.
And it seems like Rumbles getting an awful lot of
viewers too, so that is a great thing. So we're
very grateful ladies and gentlemen, and we hope you have

(01:58:08):
fun and we give you some things to think about,
maybe teach you some things you didn't know, and maybe
give you some stuff that you want to contact us
and question us about. We'd love that. So if you
need to get a hold of any of us, just
go to our website, go to the contact us part
and I think it goes through go Daddy, and we

(01:58:31):
will get an email. And whether it's for Steve or
Bill or Susy or me, we'll get you an answer.
So anyway, may God bless you all with health and happiness,
keep your lives peaceful, free and safe and very important.

(01:58:53):
It is time for good Scotch, good cigars, and good night.

Speaker 4 (01:59:02):
You're tight all, You're not everyone, God bless.

Speaker 3 (01:59:07):
Seems the love I've known has always been the most
destructive kind.

Speaker 2 (01:59:13):
Yes, that's why now I feel so old before my time.

Speaker 3 (01:59:22):
Yesterday when I was here the taste of life was
sweeps rain upon my tongue. I teased at length, as
if it were a foolish game, the way that evening
breeze may tease a candle flame. The thousand dreams I dreamed,

(01:59:46):
the splendid things I planned, I always built to last
on weekend, shifting sand. I lived by night and shun
the naked light of day. And only now I see
how the years ran away yesterday, when

Speaker 5 (02:00:10):
So many songs we're waiting to be