Dr. Kroupa's Natural Health Hours 7-30-25 with Doc, Suzi, Bill and Producer Steve

Episode Transcript

Speaker 1 (00:00):
For an extended period of time.

Speaker 2 (00:01):
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Speaker 1 (01:40):
Yeah, yeah, what condition condition?

Speaker 4 (01:47):
I woke up the small and with the sundown shining,
and I found my mind in a brown paper peg.

Speaker 3 (01:59):
But then.

Speaker 1 (02:04):
I tripped down.

Speaker 3 (02:05):
A cloud and phill eight miles high. Hat, I told
mine man on.

Speaker 4 (02:11):
A jagged sky, I just dropped in to see what
condition my condition was in?

Speaker 5 (02:20):
Yeah, yeah, my condition.

Speaker 3 (02:34):
Welcome everybody to doctor Crippa's Natural Health Hours. We are
broadcasting almost alive from the Cypress, Houston area builds somewhere
between here and San Anton. We don't know for sure.
Susie's out there in Harper's Valley PTA and Steve the
producer behind the curtains somewhere in Fredericksburg, but we don't know.

(02:57):
So anyway, we are all here. It is July thirtieth.
This month is flown by. It said one hundred and
ten degrees of my outdoor digital thermoset yesterday and one
o eight today. The inside said about ninety something, so
in the sun was just a little bit hot. We

(03:20):
got Susie, Bill, myself, and producer Steve all here tonight.
So Susie and Bill if you like to say hello,
take it away, Susie.

Speaker 5 (03:31):
Good evening one, thanks for joining us.

Speaker 3 (03:35):
How folks, alrighty, and we got Steve back there behind
the curtain, and feel free Steve to jump in anytime
you might like. I know that's probably pretty hard doing
all that other stuff, but if you like, and you can,
you're always welcome to jump in there. Tonight we're going
to talk about fats oils. You know, what's good for us,

(04:01):
what's not so good for us? And I got a
couple of quick political things. So one, there was a
very sad shooting in New York City on Park Avenue
yesterday and the guy that did it left a note
and has said he was suffering from contusions and he

(04:22):
blamed the NFL, but he only played high school football.
I'm not quite sure how that works, but anyway, they
showed him walking right down the street carrying his automatic
rifle and nobody thought anything of it. I guess no
New York cops saw him. But then today and even

(04:45):
last night, we need more gun laws. Well, good god,
New York's got such tough gun laws now that the
good people can't even get a license to carry, which
is constitutional. And the bad guys don't worry about the law.
So pretty sad. And then there was a thing on

(05:05):
a young high school football player who passed out from dehydration.
Took him to the hospital and he died. Very sad.
They talk about there was some lady on there, maybe
his mom, and she said they worked out in the morning,

(05:26):
but it was still too hot. Well, most of the
time in the morning you're dealing with humidity. The temperature's
not that hot. But if you're not hydrating with good
sea salt, then it doesn't matter if you drink water
or not. That's why you see a lot of people
in this day and age passing out in the summer

(05:47):
working out because they don't have the sea salt, and
without sea salt, water can't get into the cell. And
when we were kids, they had sea salt tablets out
on the field. Whether you were playing baseball or football
or track or whatever you were doing, they had sea

(06:10):
salt tablets out there. And never in all of my
life until the last few years, that I ever heard
anybody passing out because we did that. And then there
was organic gatorade for a long time. Now it's kind
of hard to find, but you could still find the
big cans of it. So my thing is to anybody listening,

(06:35):
if you're out in the heat and the sun, and
you're gonna be out there for a while, you need
to have something like a Gatorade or Susie makes her
own concoction of I think lemon and sea salt and
maybe cane sugar, because you need to keep the blood

(06:57):
sugar right too, because if your blood sugar gets too low,
you can pass out. But in this weather, most people
are going to do just fine as long as they
stay hydrated and they got good see salt. So all right,
anything on that says your bill before we go on
to FETs.

Speaker 5 (07:15):
Yeah, the uh all the volunteers in uh like hunt
Ingram that there's people bringing them. I mean somebody really
knows what's going on, bringing them like unbelievable amounts of watermelon.
And they iced these things down and ice just for

(07:37):
like ever, I mean days days, and so they bring
them out. You know they're gonna have to do it quick.
I mean there's flies, there's gnats. I mean there was
a flood, you know, it happens, and then they got
I don't know if it's good salt or not. You know,
at some point beggars kicks users, but they they'd been eating.

(08:01):
All of the guys been eating watermelon like it's going
out of style, and no one has had any problems
at all with dehydration thanks to that.

Speaker 3 (08:13):
Yeah, well it must be good salt, because the bad
salt gets stripped of everything and sold to the refineries.
So if they were using the bad salt, it probably
wouldn't have done anybody any good. So that that's good
to hear. And the watermelon's going to give them something
with a little sweet and lots of water, so that's great.

(08:33):
They'll anything.

Speaker 6 (08:36):
Yeah, I'm glad you brought that up, because I think
we tend to hear about staying hydrated in hot weather,
but most folks, you know, it always happens to somebody else,
and I think a lot of folks don't even think
about it. They might they might realize they're sweating a lot,

(08:56):
or that they're thirsty, but you know, it's hot, you're
gonna sweat, You're going to be thirsty, no big deal.
And it's a lot more serious than that. And I
belut you you brought that up because it's certainly a
real concern and a real issue, particularly in this in

(09:17):
this wonderful.

Speaker 1 (09:21):
Kay do we.

Speaker 3 (09:25):
Lose him, Susie, are you there?

Speaker 5 (09:30):
Yeah, I'm here.

Speaker 3 (09:31):
Okay, we must have lost Bill. All right, well we'll
just move on. Bill come back please, uh and let
us know when you're back. Bill and Steve. If we
lost him, I know you'll grab him.

Speaker 5 (09:45):
So if you guys, Steve just said, yeah.

Speaker 3 (09:49):
Okay, great, thank you. All right. So facts, One of
the reasons that when you take a shower you don't
fill up the inside your body with water is because
you've got good fats keeping your skin healthy. And that's

(10:10):
why we stay what we get wet, But water doesn't
go through our skin. It stays on the outside. If
our skins helty. And you know it's bad now. But
over one hundred years ago, almost nobody ever heard of
somebody having a heart attack. Alzheimer's did not exist, and

(10:35):
one person and every one hundred thousand had diabetes. And
that's because we had plenty of meat, real butter, and lard,
which is the pork fat. And also I'm sure they

(10:56):
had tallow which is the beef fat. People didn't eat
the process. They didn't have margarine. Back then, I remember
watching a show where they were an ad agency trying
to talk about selling margarine and they said, well, it's
bad for you. It doesn't taste as good as butter.

(11:18):
What are we going to say? And then that's pretty
much true. But one of the things people don't realize
is that good oil and good fats that are not
refined have the vitamins A, E, K, just good stuff.

(11:43):
They got minerals, trace minerals, and our normal weight, normal
blood pressure to prevent heart disease. All of that comes
from the good oils and the good fats. Manufacturers wanted
to increase the amount of oil production, so they start
getting sneaky and they applied solvents to the ground seed

(12:07):
mixture to extract more oil. That's why I'm not a
fan of seed oils. I like olive oil because it
comes from the olives and they don't squeeze the seeds
and tell us it's olive oil. But they used Benzene
was the first solvent and they used it about eighty percent.

(12:31):
Then they used hexane, and hexane's the one they used
today the most. And the EPA listed as carcogenin, so
that means that it can cause cancer. You have to
be real careful. Some people want to tell you if
something causes cancer, but that may not be true in everybody,

(12:52):
So you could say it's carcinogenic, which it might cause cancer.
But the processing nightmare never stopped. Many of the oils
are hydrogenated, and that means they are subjected to super
high heat a metal catalysts hydrogen gas, and then they
have to degum it. This process removes chlorophyll and vitamin

(13:17):
e and less the ten which is some B vitamins,
removes the minerals and the trace minerals. And if the
oil is going to be used for cooking, which it
shouldn't be, then they will refrigerate and make sure it
stays in an oil form because at room temperature it's

(13:39):
not gonna solidify. And then the final thing that these
guys figured out to do was they deodorize the oils
because that process of the benzene and the hexane and
all that poison leaves a residue in a flavor. So

(14:00):
they deodorize it by steam distillation. So they're kind of
doing like you would do whiskey, only they're running it
through there with steam to boil off a lot of
that stuff and this will give it a little different
flavor taste and give it a long shelf life. So

(14:23):
one of the things doctor Lee always said is buy
oil in cans are dark brown glass bottles, and only
oils labeled cold pressed, and you gotta be careful because
sometimes they'll tell you cold press, but they did more
to it than that, And fresh natural oils have a

(14:45):
wonderful delicate taste and aroma you'll know. And even if
you detect of ransidity, you just throw it away, but
it shouldn't have that. And what they also found with
the trans fats that if you try to substitute a

(15:06):
cup of oil or a cup of butter are lard
in your cookie recipe, you'll end up with flat, greasy
cookie because they don't work. So frying foods in unrefined
oil can cause them to look greasy and the oil
spoils quickly. So what the manufacturers figure out here is

(15:31):
they partially hydrogenated the oils and basically it becomes a
man made plastic fat and they don't melt at room
temperature or body temperature. But you know, they say, who cares.
The baker can pack more fat into a product without

(15:51):
a greasy feel. And restaurants can sell it. So partially
hydrogenated process produce a whole new class of fatty acids
that we now call trans fatty acids. And the FDA,
which we're so proud of them, as determined that a

(16:13):
safe level of that is zero, but they still let
them put it in it, so that makes no sense.
And now they tell them that they have to put
it on the label if it's got some trans fats,
but some pretty real dangers. The reports show that cellular

(16:34):
damage caused by consuming trans fats correlates to low birth rate,
blood level insulin increase, high risk for diabetes, immune response
by lowering the efficiency of the B cells and increasing

(16:54):
proliferation of T cells, precipitates child well, the children coming
up with asthma, so not good at all. And doctor
Lee warned about all that stuff, but you know, they
tried to ruin that man. And one of the things

(17:15):
we're talking about the skin before is your skin is
rich and natural oils made from essential fatty acids that
you get in food, and these oils keep your skin
soft and radiant and moisture from the inside is in there.

(17:35):
Your skin is dry, you're probably not or if you've
got scalp dry scalp conditions, you're probably suffering from a
deficiency of essential fatty acids and consumption of the hydrogenated
oils on the other side of the coin, and things
like oleo margarine can aggravate your skin. So if you

(17:57):
see somebody that's got a whole lot of skin problem,
it could be things like the shots they had growing up,
or it could be that they're not using good fat.
And the best way to get good fatty acids into
your body is by eating whole fruits that contain them naturally,

(18:19):
things like wild caught fish, not farm raised, raw nuts
and seeds, organic eggs, organically and naturally raised meats, butter,
raw butter, especially argon meats. Especially the liver very important.

(18:43):
And there is some liver product in emuplex that's a
good thing, and also I think in liver aplex. And
you want clean animals, unpasteurized milk, avocados, olives, that kind
of stuff, and no commercial oils are ever truly fresh.

(19:08):
They are expelled, pressed, unrefined and bad for you. And
they will tell you that they're good, but they're not.
And one of the best choices is extra virgin olive oil.
That means the first squeezing of the olives, then you
have virgin and then you have just regular olive oil

(19:33):
for the next squeezing. But you have to be careful
because a lot of these things will say cold press
and has no meaning because they've done it in a
way that's cold press with no heat while they applied
during extraction other little chemicals and stuff they did, and

(19:55):
it's not good for you. Refrigerated flaxa on hemp oil
usually located in supplement section if you can find it
is cold pressed, unrefined, same as woal and oil. Good option.
So anything like that. The best fats to cook with, uh,

(20:18):
you know you and you want saturated fat is raw butter,
coconut oil, palm oil, and I love to use organic
bacon grease. I save the grease. So the the real,
the real culprit for most people is they eat too

(20:39):
much refined carbohydrates and the failure to eat enough fat
can have tragic consequences. Consuming unrefined oils natural fats, the
body gets essential fatty acids, it gets fat soluble vitamines.

(21:01):
That's why it's important. A d U, E and K
are very essential to our health and they're fat saluble.
What a coincidence. So anyway, good fats, be careful, don't
buy canola oil and you'll do pretty good and save

(21:25):
your organic bacon grease, get organic eggs. You pay a
little bit more, but it's much better for you, sissy.

Speaker 5 (21:34):
Yeah, I I made the mistakes quite some time ago.
I was thinking that safflower oil was good for you,
and you know, live and learn, I guess. But you know,
one of the things that's always been a conundrum to

(21:56):
me is my grandparents were were not ranchers, but farmers.
I mean, they probably had foreign animals, but they knew
they knew about the raw milk, they knew about making
butter from their cream. They you know, they knew about

(22:16):
rendering fats, and then that what was it in maybe
early seventies for this campaign, and they threw everything out
the window that they knew was healthy for I kind
of giggled a little bit when you said, ohlio, that's

(22:38):
what my grandmother called it, and crisco and vegetable oil.
It's always been a conundrum to me. And it's interesting
even my mother didn't pay any attention, you know, to
that stuff. She's Crisco. She's marching and you know what

(22:59):
three generations Now it's coming back to with me. Yeah,
getting past the lie that was forced down you know,
people's throats. I mean, I don't remember the commercials, but
I'm sure there was something about you know, butter's bad,

(23:19):
it's high and saturated that uh you know here you
know have Oh what was that commercial? That Imperial? One
of the commercials the Parque Butter Parquet Butterer, where the

(23:42):
marjarine would literally argue with you. So they were genius
back then.

Speaker 3 (23:49):
Well, yeah, and that's what happened the advertising. I was
looking at an article in nineteen thirty seven. Thanksgiving meal
was divided into five course with sharp little blurbs on
how smoking between each course would help your digestion, and

(24:09):
a food editor Darthy Malone is pictured in one of
the ads saying it's smart to have a camel on
the table. My only experience is that with camels, my
meals afterward build up a sense of digestive well being.
And people didn't know. You know, you'd like to believe

(24:31):
that these companies had your best interests at heart and
told the truth, but they did not. So Bill and
I see you're back. I don't know why you left us.
I'm starting to have insecurity issues here. But anyway, anything
on all that Bill he said he was back. Do

(24:58):
we lose him against the I am not sure, Susie.
Can you hear him? Susie?

Speaker 1 (25:13):
Are you there?

Speaker 5 (25:14):
No? I don't hear him.

Speaker 3 (25:17):
Well, I guess we lost you again. Such luck? All right,
Well we're almost at break time. I am so glad
that I get to go to Calico Farms because they
have the raw milk. They're all butter, they have goat,
they have cow milk, they have the meat, they have

(25:37):
the eggs.

Speaker 5 (25:40):
No, you're on a radio.

Speaker 3 (25:43):
What's that? I heard somebody say something about a radio. Susie,
are you still there? I don't know what's going on.

(26:05):
Do I still have Susie there? Steve? I'm not sure
what is happening. Susie. If you're there, speak up, because
I'm not hearing anything now.

Speaker 5 (26:23):
I think, yeah, I think that Bill is gone gone.
I mean there's only three boxes now, but Steven will
work on it.

Speaker 3 (26:34):
Okay, did you hear me? I was talking to you too,
and I didn't hear anything.

Speaker 5 (26:43):
For a minute. Yeah I did.

Speaker 3 (26:45):
Oh, okay, thank you I thought I was just going crazy.

Speaker 5 (26:50):
Well you think you needed Bill.

Speaker 3 (26:53):
Going going crazy wouldn't be a long drive. But but
I was thought I was just talking to myself. And
ladies and gentlemen, I'm sorry. We had a few little
bleeps with losing Bill again. I'm not sure what it is.
Poor guys had bad luck with that on his end. Anyway,

(27:13):
when we come back, if there's any questions that Bill
might have or want to talk about with the fats
and other than that, we'll go to the part of
the show that I knows keep Steve hanging on the
jokes and the music. So I need to find some
real twiny stuff love songs, because I know that's what

(27:37):
Steve likes. Yeah, and you like the real twiny female
singers like let me see your One of your favorites
would be Reboo. I'll never forget that. Whoever's in New England.

Speaker 5 (27:54):
Whoever's in New England, please keep him so funny.

Speaker 3 (28:01):
All right, Well, ladies and gentlemen, this is Doctor Groupa's
Natural Health Hours. We had a couple of little bleeps.
We're hoping Bill will be back here pretty quick, and
please listen to our sponsors and we will be right back,
Susie Bill, myself and producer Steve behind the curtain.

Speaker 2 (28:22):
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so good, tasting and good for you it can be

(28:43):
eaten every day. Standard buckets are GMO free, contain no aspartame,
high fruitose, corn syrup, 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 emergency New Manna dot com a nutritionally healthy

(29:03):
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Speaker 1 (29:06):
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Speaker 8 (29:56):
To the town of our free who is strange to
one by.

Speaker 9 (30:00):
Day, hardly spoke to folks around him, didn't have too
much to say. No one dared to ask his business,
No one dared to make a slip. The stranger there
amount and head a big iron on his hippi, big
iron on his he. It was early in the morning

(30:24):
when he rode into the town. He came riding from
the south side, slowly looking all around.

Speaker 8 (30:34):
He's an outlaw us and running came the whisper from
each lip.

Speaker 1 (30:38):
And he's here to do some.

Speaker 9 (30:40):
Business with the big iron on his hipp big iron
on his he.

Speaker 8 (30:48):
In this town there lived an outlaw by.

Speaker 3 (30:50):
The name of Texas Ray.

Speaker 9 (30:54):
Many men had tried to take him, and that many
men were dead. He was vicious Saguller, volume to twenty four,
and the notches on his pistol numbered.

Speaker 1 (31:06):
One in nineteen more one in the nineteen moore.

Speaker 9 (31:13):
Now the strangers started talking, made it plain to folks around.

Speaker 8 (31:20):
Was in Arizona. Ranger wouldn't be too.

Speaker 1 (31:23):
Long in time.

Speaker 8 (31:26):
He came here to take an out law back alive.

Speaker 9 (31:29):
And maybe dead, And he said it didn't matter that
he was after Texas Red, after Texas Ray. Wasn't long
before the story was relayed to Texas Ray, but the
out law didn't worry.

Speaker 8 (31:47):
Men to try it beforeward. Day twenty men had tried
to take him. Twenty men had made a slip.

Speaker 9 (31:57):
Twenty one would be the ranger with the big Iron
on his hip, Big iron on his he.

Speaker 8 (32:06):
The morning passed so quickly it was time for them
to meet.

Speaker 9 (32:12):
It was twenty past eleven when they walked out in
the street.

Speaker 8 (32:18):
Folks were watching from the windows. Everybody held a breath.

Speaker 9 (32:23):
They knew this handsome ranger was about to meet his dead,
about to meet his day. There was forty feet between
them when they stopped to make their play, and the
swiftness of the ranger is still talked about today. Texas

(32:45):
read and no clear leather for a full of fairly
ripped and the Ranger's aim was deadly with the big
iron on his hippy.

Speaker 3 (32:55):
All right, we are back, Welcome back to doctor Krupa's
natural health hours. I don't know if we got Bill backed.

Speaker 1 (33:02):
Bill.

Speaker 3 (33:02):
Are you there?

Speaker 6 (33:04):
Yep?

Speaker 1 (33:05):
Oh good?

Speaker 3 (33:05):
How come you keep lieving us? I'm starting to take
it personal.

Speaker 6 (33:11):
Well, if you're worried, may maybe you have feelings.

Speaker 3 (33:15):
No no, no, let's not ever go there. But I
may need a good head doctor. I mean, are you
are you just disappearing? You're drinking my scotch again? What's
going on?

Speaker 6 (33:27):
Yeah? Well, I don't know, I said, was just you know,
that's just Texas, right, all right?

Speaker 3 (33:33):
Well, did you have anything about the fats and stuff
to oil? So we just talked about lord and tallow
and uh, raw butter and all that stuff.

Speaker 6 (33:46):
We'll have all for it.

Speaker 3 (33:48):
What in your house? Uh did you grow up with
the raw butter and all that or did they get
swept up like Susie said her family ended up doing
and margarine and.

Speaker 6 (34:02):
All that kind of Oh no, we only had oh
we always had a real milk and real butter, No margarine,
none of that stuff.

Speaker 3 (34:14):
Fabulous.

Speaker 5 (34:15):
That's awesome.

Speaker 3 (34:18):
Yeah, you know. And it's so sad because I remember
my grandparents. They grew up in southern Missouri like Van
Buren I think it was called, and they were ranchers
and farmers. And I always tease my grandpa that Grandma
lived twenty miles from him, And I said, the only
reason you married her was you were too damn tired

(34:41):
after going twenty miles. You didn't want to have to
go any further, so you just married grandma. But anyway,
they did all that, and then they moved to the
city and lived in Saint Louis and Grandpa worked for
I think it was ADT Security, but they were at
the mercy what was in the grocery source back then,

(35:02):
you know, and that things start changing and they would
not have known if the commercial said Margarine was good,
that people would have believed that. So I don't know
what all she is.

Speaker 5 (35:13):
When we were growing up, well, you know, it's it's
interesting to me. And of course I saw this firsthand
that their health began to decline and uh, you know,
before you know it, knew it. Uh my grandmother was
putting on weight and she never had been overweight. And

(35:34):
then you know my grandfather, well he put on the
bell wait after he retired, but you know, he was
he was handyman. He took care of his home, he
took care of you know, their their lot in town
with lots of p contrees and his Saint Augustine grass
and uh he uh, he was diagnosed with like probably

(35:59):
my guess is pre diabetic and then next thing you know,
they're having heart problems, both of them. And it took,
my guess is about little less than ten years for

(36:19):
their health to turn around, not turn around, but go
for the worst.

Speaker 3 (36:25):
Yeah, that's sad. And that's what happens when you get
away from what's good for us and that other stuff.
The body can't deal with it. It doesn't process it.
So if and just like people that drink regular milk,
I tell everybody, I'm the only one in my family
that drinks raw milk. Everybody else thinks that something they
should be afraid of.

Speaker 5 (36:46):
Uh, you know, I don't get it. You know, my
other grandfather, my mother's dad, I don't know much about
their diet. I do you know my dad's parents, but
you know, heart problems. You know, my grandmother had bypassed

(37:06):
and she had triple bypass and then my grandfather the
same thing. Heart problems, triple bypass just horrible, horrible stuff.
But I do remember at one point when my mother's
dad was put on this hotally ridiculous diet. I mean

(37:35):
it was I don't know how he stood it. It
was tasteless, it was broiled chicken. You can have pepper,
but you could have very little.

Speaker 6 (37:46):
Salt.

Speaker 5 (37:47):
And I remember them saying he could have he could
have angel feed cake because it didn't have egg yolks
in it. It had egg whites, but it was full
of sugar, you know, just a bland, bland diet. I
don't know what they called it back then, but you
know that was going to make it healthy. You know,
that was going to make him live. No, no, it didn't.

Speaker 3 (38:11):
It's sad. They lied to a lot of people. That's
why doctor Wiley the very first US Department of Chemistry,
which later became the FDA. Uh, he tried hard, and
they fought him every step of the way. And the
manufacturers and the politicians got together and you know how

(38:34):
they that works. They lobby and pay and everybody gets rich.
And all the food was going downhill fast. So very sad.

Speaker 5 (38:44):
Well, yeah, the doctors, the doctors messed with my childhood.
You know, I thoroughly enjoyed, uh, you know, being the
army brat and living living in Germany, and so you know,
my mother would get you know, the letters and telegrams
and whatnot, telling her, you know, Papa is sick. Papa's

(39:06):
really sick. Papa's had another another heart attack, and she
couldn't stand it. So they packed us all up and
sent us back to Texas and my dad stayed there alone,
and I could have had three more years, you know,
in the black forest.

Speaker 3 (39:26):
That's terrible.

Speaker 6 (39:28):
That is so terrible.

Speaker 5 (39:29):
That's what the medical community did to me. Jacked up
my childhood.

Speaker 3 (39:35):
Yep. Well they've probably ruined many many people's lives. There's
a cartoon in the book going back to the basics
of human health, and it shows doctor Wiley trying to
help us, and it's got the food manufacturers on one table,

(39:57):
and a politician stand there and said that it says, gosh, doctor,
we hate to see you go. Uh, and then he said,
I love you for the enemies that you've made. So
they dis treated him bad. They you know, they they
went after doctor Lee, they went after doctor Atkins, any

(40:18):
anybody that's ever done natural and good stuff. They went
after him because it went against the money. All right,
time for a couple of wonderful jokes. Maybe this time
Steve won't steal him. I know he wants to. A
cop knocks on the lady's door. He said, ma'am, I'm

(40:39):
from the Sheriff's department, and we had a report that
your dog was chasing people on a bicycle. And she said, well, officer,
that's an absolute lie, because my dog doesn't ride a bicycle.
All right, I know that was funny. You got They're

(41:00):
falling out of your chair somewhere, Okay, next time.

Speaker 5 (41:07):
The punchline.

Speaker 3 (41:09):
Ah, shame on you guys, shame shame.

Speaker 4 (41:14):
Uh.

Speaker 3 (41:15):
The shortest sentence in the English language is I am,
and the longest sentence.

Speaker 5 (41:29):
Is I do.

Speaker 3 (41:35):
I always remember on married not married with children. Everybody
loves Raymond Frank, the dad they were Uh. His wife
Marie brought up an old boyfriend and Frank says, he
owes me big time, and she said what he said? Yeah,
I'm doing his life sentence?

Speaker 6 (41:59):
All right?

Speaker 3 (42:00):
What else I got here? What else I got? Oh?
Wife asked her husband. She said, if a tiger was
attacking me and your mother in law, who would you save?
And he said the tiger? Of course, I love that one.

(42:23):
And that's probably true. All right. Wife asked her husband.
You know, women are always that touchy feely stuff and
want to understand us, and that's not possible. So she says,
why is it so hard for you guys to confide,
confide in your your wives or your girlfriend, any any

(42:47):
female in your life. You know, wh why can't you
talk to your wife or your girlfriend and tell her
what's going on and what what's you're feeling and thinking?
And he said, well, I'm going to put it to
you like this, Malaria is not going to talk with
the mosquito. Oh I like that one. That was pretty good,

(43:13):
pretty pretty good stuff, Susie. You got any jokes you've
been pulling some out lately.

Speaker 5 (43:20):
No, I decided this time to hold back.

Speaker 3 (43:27):
Bill, how about you?

Speaker 6 (43:31):
No, I think I just will stay right out of that.

Speaker 5 (43:34):
Yeah, after the butt feather, I was blown away.

Speaker 3 (43:42):
That was a really good one, especially if I used
all the original words. I'll never forget that joke never ever. Ever.
There was one more and it slips me at my moment,
So that's not fun me sometimes.

Speaker 6 (44:03):
Sorry, I thought that was a joke. Sorry, but they
turn on.

Speaker 3 (44:09):
Your quick, ladies and gentlemen. That's all I want to say, Uh,
turn on you quick. And both Bill and Steve though
they have said they like good music, and so you
know that's what they were talking about. Mine. So we
had a couple of weeks. They gotta be careful because
you know when one likes love songs and twangy and

(44:32):
all that. And I got I got something for you,
bill Able to play just a little clip of it
before we go to your weekly topic when we come back.
You got a weekly topic up your sleeve that you like?

Speaker 6 (44:45):
Yeah, something, yep, something. I got a piece of paper
around here someplace with stuff on it, susy.

Speaker 3 (44:54):
How bout your recipes.

Speaker 5 (44:56):
I've got I've got two short ones.

Speaker 3 (44:58):
Oh, I got to ask you a question. I got
those jars like you told me a long time ago,
with the spring and the top for doing fermented stuff.
And I saw, I think I had a bunch of
stuff from the garden, and I threw them all in
there and I put I think it. What did it

(45:20):
tell me? Four cups of water and five table sea
spoons of sea salt? Does that sound right?

Speaker 5 (45:29):
That sounds right?

Speaker 3 (45:31):
Okay. Now it's been over five days. And I pulled
something out to check and it had a weird flavor
to me, and it was kind of soft. I thought
they would crisp it up a little bit now.

Speaker 5 (45:44):
Actually, the longer it ferments, the softer it will get.
So it kind of depends on, you know, what what
you put in there. That's why you know, I'm trying
to like similar items. If I was going to be
firm peppers, you know, I might do you know, jalapenos, serranos, poblanos,

(46:08):
even though I guess the poblanos would be a little
bit tougher. But they do say that the longer that
you keep it in there, the softer it will get. Now,
it's not wasted. If you don't like the texture. If
it's too soft, you can you can drain off the brine.
You could put it or and leave maybe a little

(46:30):
in tablespoon or so, and then just put it in
a food processor and make yourself some salsa with it.

Speaker 3 (46:38):
Okay, how about putting it in a refrigerator? Will that Chrispin?

Speaker 5 (46:41):
But yeah, you have to put it in refrigerator and
that will slow down the fermentation immensely.

Speaker 3 (46:49):
Okay, how long is good? Because I remember you said
something like five to ten days something like that.

Speaker 5 (46:55):
It just depends. Like when I did blueberries, I did
organic blueberries, and by the next day they were starting
to bubble, and then by the second day they were
just perfect. And you can. There's nothing wrong with you know,

(47:18):
sticking your or just use a spin. Don't put your
finger in there. You don't you don't know where that
finger's bin. But take a sample out and if it's
to your liking, then stick it in the fridge and
then it won't continue to ferment, you know, as aggressively.

Speaker 3 (47:42):
Okay, before this, my only experience with fermentation was working
at the brewery, and I know how good and cold
that beer tasted after it for a minute. But other
than that, I've never done fermentation. But I do have
some all of my pickle stuff, you know. I called
them up and or I emailed them. I forget which

(48:06):
and I said, are you guys still doing that thing
where you buy so much and you get something? And
they said no, And I said, well, you know, we
give you a lot of plugs on the show when
we tell everybody about your friends, patients all that. I said,
maybe we could work something out to get a little
extra for any of us that are on the show.

(48:28):
And she came back and said, all right, I could
do something this one time, And I said, whoa, I said,
never mind, I said, I thought I was talking about
something mutually beneficial for both of us. And I don't
know who I was talking with. It wasn't the owners.
And I said, you know, I won't bother. Don't worry

(48:50):
about that. I don't need anything extra, I thought, I said,
I really thought we were helping each other, you know,
I mean, we're telling everybody you got good products. We
talk about you on the show, we talk to all
the patients and anyway, I just let it go with that.

Speaker 5 (49:07):
I think, Yeah, I think the only advertising, obviously that
they want to do is social media. I haven't noticed
them on X, I haven't noticed them on well. I
don't really do Instagram, but they're constantly coming through my

(49:27):
Facebook feed. You know, it's kind of obvious to me
from looking, you know, at their advertisements and videos and whatnot,
that all of this is made by hand. There's nothing mechanized.

(49:48):
You know. They do do it in like big that's like,
you know, like why don't trying to say like like
a wine that or an apple bat or something like that.
But it's kind of I don't want to use the

(50:08):
one labor intensive. But it appears to me that it's
all hands.

Speaker 3 (50:12):
On well, and that's nice, and we try to help
them as much as possible. So you know, I just thought,
I mean, if if you called me up and said
I'm telling everybody about you, I would I would like
to do something to say thank you, and I thought

(50:32):
that they would too. But just like that lady at
Celtic Sea Salt or Celtic as I call it, I'll
never forget that day when I said, you know, you
guys are doing away with a lot of the most
common products that people like me and people that I
talk to like, the things we really like you're doing
away with. I said, do they ever bother to talk

(50:55):
to any of us or get any feedback? And that
lady told me it's her business, she can do whatever
she wants. I might, I might have a word or
two wrong there, but it just really blew me away.
And a lot of the stuff that I liked did
not come and bulk, which is what they're trying to do.

(51:16):
They're getting away from all the seasoned salts and things.

Speaker 10 (51:19):
So well, you know, and.

Speaker 5 (51:23):
Well, I was making what has become a regular around
here at least once a month, the fried rice, and
of course I use brown rice, not the white. And
he's a good un cured bacon, and so I was
putting it out together. And you know there's a point

(51:44):
when you're making fried dry city goes really really quick.
You know, you got to pull everything, you know, to
the side of your pink, get it really really hot,
and then poured those eggs in and then it's like
soy sauce and systeme seed and this and that. I
opened up my cabinet and I got a little lazy
Susan in there. Well, I don't have one. I tell you,

(52:05):
I've got like five of them, and I'm twirling the
one where I know that the Celtic seasonings are and
they're getting low, and you know, I really thought I
still had some of that Celtic sea salt and seaweed.
That's what I'm trying to say, the Celtic seaweed salt,

(52:25):
because I want to sprinkle some of that in. But
you know it's easy. I'm gonna make some. I'm going
to get some dried seaweed, put it in the food
processor and put some salt in it and then put
it in the jar. So there she can do whatever
she wants.

Speaker 3 (52:42):
And they call it lazy Susan. I don't understand that. Yeah,
I was really disappointed because the things they got away
from were the most popular to about everybody I talked to. Yeah,
that makes it so when I mentioned it, she said, well,
she's getting into more bulk and I thought, they're just

(53:07):
dumping all of us, we don't matter anymore.

Speaker 5 (53:09):
Well, she's getting into high prices too. I don't know.
It's about a year ago and big Helley Long Honey
went and ran some errands and they went to natural
grocers for me, and I said I needed some the
Celtic Sea salt. And he comes walking in with this big,

(53:30):
old giant bag and I'm like, what on earth is that.
I mean, granted it's not going to go bad, we'll
use it, but that dad gun bag and I don't
even know how big it was was seventy five dollars. Well, okay,
so that they get you to spend big money, you know,
instead of the little bags. But there was a time

(53:53):
there around the lockdowns that it was hard to find,
very very hard to find. And I saw some at
actually at atb No. I saw some at Sprouts not
too long ago, and it was eighteen dollars for the

(54:14):
small bag.

Speaker 3 (54:16):
Wow. I don't understand why things have gotten so high,
except for that they can get away with it.

Speaker 5 (54:26):
Well, yeah, you know that's when when I walk away
from little miss Kaylee mc whatever her name is, Levitt,
Caroline Levitt, prices are damn wages are up, and I
look at the TV and I'm going I could make
an obscene gesture to the TV.

Speaker 3 (54:46):
But well, yeah, but that's different because what they're seeing
is not the same as what you and I are
talking about. That I noticed and we talked about this
at Kroger this week. They're not really lower in prices,
so just keeping them there, but it looks okay. And
then they're telling the government people that everything's coming down.

(55:08):
So she's probably saying what she thinks is the truth.
I don't get a bad feeling that they're trying to lie.
I think they're trying to tell us the truth.

Speaker 5 (55:18):
You know, you know what I think, Doc, I think
it's all a conspiracy, conspiracy to make us sick. If
you stop like I do, and like you do when
you read the labels, there's not a lot left in
the budget to go out to eat very many times

(55:39):
in the day, I mean the month, because you're buying
expensive groceries and so people don't want to spend money
on expensive groceries. They want to go out to eat
and let someone else do the dishes and cook.

Speaker 3 (55:56):
I agree with that. Well, Bill and I were trying
to live off of your packages that you were sending us.
But if we keep it up, we're gonna wither away.
You think i'd be skinning bones by now? All right?
So I got a quick little clip for you, Bill
before we go to break, just so you don't think
I never looked for your music. So let me see

(56:18):
if I can find it. Here we go, all right,

(57:12):
Cee Belle, I did. I was thinking about you.

Speaker 6 (57:15):
I know you know what that was. Yeah, yeah, you
want me to tell you? Oh yeah, it's to cotta
fuga D Miners. There's one of two D miners to
cause a few. He wrote this a more popular one
and hid one that everybody kind of knows, but that
that was sort of an interesting performance. And I could

(57:37):
almost just feel Sebastian spinning like a lathe.

Speaker 3 (57:42):
You know, just I cannot tell you how much it
blows me away. How you know that stuff so much?
I mean it just it's so cool.

Speaker 1 (57:53):
Uh.

Speaker 3 (57:53):
I know it because I pressed the button and I
know what it says. But other than that you know,
I had no clue. All right, Well, we're at break time,
ladies and gentlemen. When we come back, we'll have Bill's
weekly topic, and after that episode we'll go back and
come back to Susie's weekly recipe. Surprise. Hopefully it Scott

(58:17):
Scotch in it or tequila or you know, gin or
I'm not real picky, all right. Anyway, this is Doctor
Cooper's Natural Health Hours. It is July thirtieth, twenty twenty five,
and it's been a little warm here on the home front.
My thermometer outside is probably not happy with me because

(58:38):
I've put it out into elements with no protection of shade.
But it's still reading. So please listen to our sponsors
and we will be right back.

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Speaker 3 (59:53):
You've heard me te susy about not knowing the company's
name and putting tequila in her 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 tea plane. By the way, what

(01:00:16):
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
work to believe it. The true definition of craftsmanship is
seen in all their work. Welcome their family to yours

(01:00:38):
and call Renovation and Design eight threes zero three seven
seven two one three one.

Speaker 8 (01:00:47):
Beneath too water is a strong underto.

Speaker 10 (01:00:58):
The serfs, will you.

Speaker 8 (01:01:02):
Or the deep water.

Speaker 1 (01:01:08):
Yard?

Speaker 10 (01:01:08):
And I'm said, I know something's wrong being met water.
You love this gone even a foot could see.

Speaker 3 (01:01:34):
That you soon me.

Speaker 1 (01:01:37):
Me footach have never.

Speaker 10 (01:01:45):
Will shed your turn at misery.

Speaker 8 (01:01:50):
This time it's me and cry alone.

Speaker 5 (01:02:00):
D you.

Speaker 3 (01:02:12):
All right, we are back. That was Ronda Vincent in
case anybody was wondering. All right, Uh, it is time,
ladies and gentlemen for Bill's weekly topic. So we're gonna
jump right in there.

Speaker 6 (01:02:25):
Bill take it away, okay, Uh yeah, it's uh, it's
been an interesting, uh, an interesting few days thinking about
about what about what I'm going to talk about? And uh,
I've noticed that, Yeah, when we're busy in our practice,

(01:02:48):
that we don't always have the time to reflect on
on our experience, on on what what our practice is
brought to us. We're busy dealing with the moment or
whatever is needed to be taking care of it at
that time.

Speaker 3 (01:03:09):
And it's a.

Speaker 6 (01:03:13):
Noun phenomenon that we have to quit working before we
give ourselves time to think about stuff. So many of
my colleagues were so busy reading journals and catching up
on the latest series and the latest ways to deal
with things, that it seems to be at this point
of my experience that if they were to have just

(01:03:34):
back off and reflected a little bit, like I've kind
of given myself the time to do it would have
made a differences. It's for as I say, it's strange
phenomena that we have to get to the end of
our time before we begin to put it all together.
But I guess that's just the way it is. One
of the what what all of this came about was

(01:03:54):
something that came up in a conversation on the show
last week and about and I've talked about grief before,
and I'll talk a little bit more about it, but
before I get into that, I want to do what
I used to call a little bit of house cleaning,
which is kind of making sure that our definitions are

(01:04:17):
all on the same page. One of the things that
I've always had a problem with in my business is
people using the letters for various disorders rather than that's

(01:04:38):
giving us the full blown thing. They keep talking about it.
You know, m d G, which is major depressive disorders
or OCD. Is I have OCD And it's sort of
again like a badge of honor. If we talk about
OBSESSI compulsive disorder, it adds a whole different dimension to

(01:04:58):
to a conversation we say O, c D. It just
kind of blows it off and it makes it seem
a little more the casual. The one that you helped
me to think about it was last week you mentioned PTSD,
which I've talked about spent a long time since I've

(01:05:20):
talked about that, but it's it's an interesting thing, and
I think so many of these disorders have been watered
down or broadened to include a lot more than they
were originally intended to be to me, and it's it

(01:05:42):
seems to me that that it loses the impact to
talk about about so many things when really the core
of the issue is what we're trying to to address.
With PTSD, for instance, it refers and you know, the

(01:06:05):
American Psychological Association may have changed this since I was
looking at it, but it used to refer to a specific,
singular incident that recurred in our minds. We would flash back,
we would it was almost you know, there was and

(01:06:26):
I'm thinking of a particular the situation of a patient
that would about every it depends six to nine months,
depends on what. Sometimes it was seasonal, sometimes there were
there were more specific triggers that were involved. But he
would he would literally be back, reliving, re experiencing that event,

(01:06:55):
the same event for years. He've been dealing with this
for thirty years. Rather than it including other things, it
was always the same, the same event that would trip
him up. And as I say it was, it was

(01:07:17):
it was severely delusional. He would literally be back at
that time, at that moment that this thing occurred. It
disrupted his sense of balance so severely that it was
almost like another reality, so much of and I think

(01:07:39):
that's an important distinction to remember that can can people
have two or three of these kinds of severe post
traum post traumatic events? Of course, And I think part
of the difficulty is to me it should be called
post trauma event. If we call it a post traumatic event,

(01:08:04):
it again kind of diminishes the impact of it, because
when I say some of these, some of these events
can be extreme, they can be severe. Some people never
come out of them, that they whatever happened was so
horrible and so terrific and so encompassing to their entire

(01:08:27):
sense of emotional mental balance that they just that they're gone.
Sometimes they can be pulled out of that, sometimes not
rarely not, but it does happen with so much grieving
and this is what really was when I was head
of with all, this was what I call residual residual grief.

(01:08:56):
Our lives are filled with moments of grief, and they
are cumulative. The events become almost inconsequential to the overriding
emotional responsive grieving. The first, the first experience of grief

(01:09:18):
that every one of us has, is being born. It's
a sense of betrayal. And most grief comes from a
sense of being betrayed, either betrayed by others, mostly a
ninety percent being betrayed by our own expectations that just
were not practical or practicable. But when we're born, we

(01:09:41):
are pushed out of a warm, safe place into a bright, noisy,
very scary place, and it takes us a little bit
to adjust to that, but we never ever get over
that feeling, seems to me, of that initial betrayal, and
we we we grieve that and we look for that

(01:10:05):
return to that safety and warmth. Basically for the rest
of our lives. We have a lot of events that occur.
We lose friends, we lose parents, we lose pets, we
lose all kinds of things that are are caused for
for grieving. But it all kind of builds up, and

(01:10:28):
thinking a little bit more about this, I kind of
would would get out out on the outer fringe of that.
But it has seemed to me too that there's so
much of what we do when we grieve a loss,
that that we feel that we've been betrayed, that we're

(01:10:49):
we're isolated, that it makes us alone. What we're really
doing is reconciling to ourselves, our own our own inevitable
in and it kind of preparing us for that. As
I say, that's a little strengy, and I'm gonna think

(01:11:09):
about that more. But it kind of occur to me
that you know that we lose things our entoier lives,
and ultimately what we lose is our life, So there
is a connection there. But at any rate, it's what
do we do with this kind of residual grief because

(01:11:31):
things that happened in our culture, that things that happen
on our community or families, tend to resurface this grieving process.
And I'm thinking particularly of the one we've all experienced,
attention to the flooding things and the lives that were lost.

(01:11:55):
I think so so often when these kinds of things
happen it shifts our own focus and we begin to
kind of translate ourselves into what we imagine the victims
are feeling or went through or have gone through of

(01:12:20):
we connect.

Speaker 5 (01:12:23):
With that.

Speaker 6 (01:12:24):
It's sort of cosmic sense of of hopelessness, that cosmic
sense of inability to do anything about it. We're just
kind of a victimization. But it's a it's again, it's

(01:12:44):
everything that we that we wind up feeling about that
really is the culmination of every loss that we've ever
had in our lives. And it is they say, the
things that we've lost are the people that we lost
have lost. Really it becomes symbolic of that greater stense

(01:13:06):
of It's not emptiness because it's you know, I think
a lot of times when we grieve stuff, it brings
a richness to our experience that makes us sensitive to
our moment and appreciative of our moment because we're come

(01:13:27):
face to face with the fragility of it, with the
fragileness of our existence, and we tend to get comfortable
and when things are good, we don't worry about stuff.
When things are getting a little tough, yeah, I had
tunes us. It tunes us up, and I think the

(01:13:48):
balance is. It's something that we always need to be
aware of. One of the parts of any emotional uh
this balance, any mental uh issue. How do we how

(01:14:08):
do we deal with these things? You know, we're we
we all we all have times in our lives when
our depressed. We're depressed. We all have times on our
anxieties just out out of sight. We tend to be
compulsive about a lot of things. We tend to be
deeply angry about a lot of things. That's part of

(01:14:30):
who we are. We have the capability to experience these,
all of these different kinds of realms of behavior and
of thought. Where do we find our balance if we
are dealing with with difficult depression? I think the first
things that we have to do is to understand that

(01:14:52):
we're depressed. It's one thing to feel bad and to
not be able to do stuff and to just not
want to do anything and do not want to go
anywhere or talk to anybody. But we have to understand
that that is in itself something that we need to
acknowledge and recognize it that that's part of being depressed.

(01:15:14):
When we don't want to do any of these things,
we can't begin to change things until we begin to
recognize what it is we have to change. With grief,
it's the same thing, you know, we anxiety, it's the
same thing. We have to understand and accept the symptomology
of what it is we're feeling in a very objective

(01:15:37):
sense before we begin to say, okay, this is what
I need to do today, this is what I need
to do now, being able to recognize that we're depressed,
or that we're anxious, or that we're compulsive, or that
we were angry about things, deeply angry about it. As

(01:16:02):
long as we're just experiencing that feeling, we're not moving,
We're not moving through it. We're just kind of stuck.
And a lot of people get stuck. It's not easy
to begin to look at things objectively and say, okay,
this is where I am, this is part of what's
going on with me, what do I need to do,

(01:16:23):
and then to do it, because the hard part of
any change is beginning to change, is beginning to effect
a change in that behavior and in that mindset very difficult.
You know, therapists can't, as I've said before, you know,

(01:16:45):
they we can't fix stuff. We can't we can't change behavior.
We can't change outlook, but what we can do is
maybe offer options. And ultimately, I think if options are
going to be begun, they have to be started by

(01:17:06):
that person who wants to do it. They wanted, They're
going to have to want to make a difference, They're
going to have to want to change. So when we're
dealing with things like residual grief, that if we're feeling
down because it's such bad stuff going on, what do

(01:17:26):
we how do we begin to do it? And a
lot of it has to do with with being able
to say to ourselves, you know, I got to stop
thinking about this because this is not taking me to
a good place, and then stop thinking about It very
hard to do. It's very hard to do. It takes practice,
it takes the training, it takes encouragement. But I think

(01:17:51):
that we have to provide our own filters for our
own well being. And I see with residual grief it's
something that all of us have, all of us harry
with us every day and it doesn't take much to
put us in a in a not good place. We
can overhear a conversation, we can see something on the

(01:18:13):
side of the road, we can we can have a
thought about somebody we haven't thought about for years that
wasn't a pleasant experience. It's always there. Our minds are
always chugging away, rehashing stuff, and we have to remember,
and this is difficult. I have to remember that we

(01:18:34):
can do we control our minds? Or do our minds
control us? Or do we decide what I'm going to
think about? Do I decide how I'm going to respond
to this particular mood? What am I going to do
about it? How am I going to deal with things
that happened to me decades ago? It's still if I

(01:18:57):
if I think about them for a few moments, I
can feel just as intensely about it now decades later
as I did at the moment they happened. How do
I begin to mediate that process and force myself to say, now,
I don't need to think about this now and then
begin to do something that I can pour myself into
and focus on that I don't go on that bad road.

(01:19:21):
And I say, it's a very tough thing to do.
I think we can do it, but it takes practice,
and part of it, again comes from acknowledging that what
we're feeling is part of this process. I think a
lot of times that we get in bad places because
it forces us to deal with something that we haven't

(01:19:44):
dealt with that needs to be dealt with. But we
need to take another look at how critical is this?
Where I am now, who I am now, who I
want to be, is the betrayal that I experienced, the
betrayal of when basically, you know, the only thing in

(01:20:09):
my life that has been disappointing to me has been
my own expectations. Okay, what do I do about that?
How do I begin to make my expectations?

Speaker 5 (01:20:21):
You know?

Speaker 6 (01:20:22):
I can't be I can't be a Pollyanna about that.
Life ain't easy, There are tough things. But we can,
I think, begin to, as I say, mediate our expectations
of ourselves and others, uh so that we don't force
ourselves to pay such a heavy price and then have

(01:20:43):
to spend a lot of time working back through things.
We can do the same thing with events that have
already happened. We can't to try and put them in
some sort of perspective so that they don't destroy us.
Not everybody can do it. Everybody can do it. Some
people pay an ultimate price for being stuck in things

(01:21:07):
that happened with them. Well, you know, it's it's just
the way it is. Not everybody has that strength or
that capability, or really the desire or the courage to
work through stuff. That's not that's it just is. It's
just I try not to be very qualitative about that
or qualitative about that kind of response to life, because

(01:21:30):
we all have our own our own vocabulary to deal
with our own stuff. But being aware of you know,
you talk about this so often, talk about listen to
what your body's telling you. Listen to what your body
is telling me. Well, listen to what your mind is
telling you. It's the same process, the same process. I

(01:21:54):
don't I don't think. I don't think standard process has
got stuff for a lot of the metal things that
we go through. But it's the same, it's the same thing.
Listen to learn to listen, listen to ourselves that we
would listen to a friend. And it doesn't mean that
we have to comment on it. We just have to
learn to listen to ourselves. Okay, now I figured that

(01:22:18):
out about myself. Now what do I want to do
about it? So residual grief is part of who we are.
We carry the burdens with us, and I think being
aware that this might be what's going on with me today.
If I can put a name to it, I can
do something to it. If I just let myself go

(01:22:42):
with the flow, I'm just going to have a bad day. Now.
We get to the point in our lives where we've
had enough bad days. We don't need to bake anymore.
So why do we begin to take ourselves back? I
think it's an interesting thing to spend a couple of
minutes chewing on there.

Speaker 5 (01:23:01):
You go.

Speaker 3 (01:23:02):
Wow, you know, I was thinking when you were talking.
I don't like any of that stuff. That's that use
letters far like I'd rather say President of the United
States instead of POTUS. I don't. I don't know why
we do that. I never liked it. But originally PTSD

(01:23:23):
was for the guys coming back from nom That was
the first time.

Speaker 6 (01:23:30):
No, it actually started in around eighteen ninety they began.
They called it shell shock World War One was written
when it began to grain problem in the Second World War.
But you're right, after Vietnam it became public knowledge.

Speaker 3 (01:23:47):
Yeah, and it seemed to be only tied to that,
and then all of a sudden, everybody could get that
diagnosis no matter what. So yep, a lot of anything.

Speaker 5 (01:24:01):
Yeah, that was again, it was epic. I always learned
so much from Bailing his wisdom. But yeah, I don't
like those those terms. I don't like poetus and you know, Sko,
this is gonna be tacky. But every time I see

(01:24:22):
that that, you know, in print, I always think, go this,
what's what's what? What am I trying to say, Daniel,
I had a brain for part scrot them. But there's
not much difference.

Speaker 3 (01:24:42):
That's what I think every time too, So we're on
the same page. That's funny. That's funny. I just don't
like all that short and stuff. I think when by
the time you're something, you should be able to say
post traumatic stress syndrome, you should be able to say

(01:25:04):
president of the United States. I don't understand a lot
of that, but it's good stuff.

Speaker 5 (01:25:10):
Bill Yees, Steve and I were talking about that about
you know, all these silly you know, acronyms or whatever
they're called, you know, like T T Y L talk
to you later. I mean, come on, BFFs, you know,

(01:25:30):
and I'd just like to say, you know, so and
so is my best friend forever talk to you later,
and you know, gosh, we could go down this rabbit hole.
You know, thanks to a fourth grade teacher, I know
how to spell fairly good because of her technique. But

(01:25:51):
you know, we get computers, and then we get computers
that want to do spell check for us, phones that
do spell check, so we don't even have to know
how to spell anything anymore.

Speaker 4 (01:26:05):
You know.

Speaker 3 (01:26:06):
I think it's funny. When we were kids, we called
it handwriting, and somewhere along the line it became cursive.
But we were taught handwriting. The classes even said handwriting.

Speaker 5 (01:26:19):
So right, And this same teacher had, of course, I've
got the age of myself. We had a mimeograph machine
at the school, and so she literally took plain typewriter
paper and took a ruler that tilted slightly to the right,

(01:26:39):
like cursive writing, and she made these lines really dark,
and it was dark enough that you could put it
underneath your notebook paper. And so that's how she taught
cursive with that slant. And she's the same teacher that
taught us how to spell. But know, I wish they

(01:27:00):
would go back to that. Even my kids, they they
were taught and they used cursive writing in school.

Speaker 3 (01:27:09):
Yeah, I never heard cursive when I was in school,
and then when I got out, it became this word
that we heard all the time. So very funny stuff.
All right, anything at all, Bill, before we go to
break Susy. When we come back, you got some scotch
up your sleeve in a recipe.

Speaker 5 (01:27:30):
Well, I wish red wine vinegar?

Speaker 1 (01:27:33):
Is that that'll work?

Speaker 3 (01:27:34):
That'll work. I'll drink to that. I like, I like
everything that's was that. It was a good, good old song,
red red wine. I forgot who sang up, but it
was a good song. All right. Well it's just about
that time. So this is ladies and gentlemen. This is

(01:27:55):
Doctor Krupa's Natural Health Ours. We lost Bill for a
couple of moments at the beginning of the show, so
sorry about that. But Steve managed to pulling back our
producer behind the curtain, and you just got to hear
a really great weekly topic. When we come back, Suzzy,
we'll do the recipe of the week and we'll help

(01:28:18):
her name the company because God knows she needs help.
So anyway, this is Doctor Group of Natural Health Hours
July thirtieth. Please listen to our sponsors and we will
be right back.

Speaker 2 (01:28:35):
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(01:29:12):
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Speaker 1 (01:29:19):
That's Numna dot com. And you m a n n
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Speaker 5 (01:29:43):
Everybody tells me I'd be better on.

Speaker 8 (01:29:48):
Without you.

Speaker 9 (01:29:54):
They say one sided love affairs tend to leave you'll
only sad and blue.

Speaker 5 (01:30:06):
But I'm finding it hard to say.

Speaker 8 (01:30:10):
Goodbye to something.

Speaker 1 (01:30:13):
I hold true, and I'm tired of.

Speaker 8 (01:30:20):
Being something that means nothing to you.

Speaker 10 (01:30:31):
I love to see the day come in.

Speaker 8 (01:30:34):
Tell me I'm the only one you need.

Speaker 10 (01:30:43):
You've got me right where you want me, right where
I shouldn't be.

Speaker 9 (01:30:55):
But I'm finding it hard to say goodbye.

Speaker 1 (01:31:00):
The sun of true time. It's up and.

Speaker 8 (01:31:11):
That means nothing to you.

Speaker 3 (01:31:16):
All right, we are back. That was a great Conway twitty,
the great, great, great good stuff. All Right, we are back.
Welcome back to Doctor Cooper's Natural Health dours. This is
the part of the show where we try to help
Susie with the name of the company. And I know
for a fact that the name of the company is

(01:31:38):
radiant and divine Susy.

Speaker 5 (01:31:42):
Well as far as me, yes, the guy is not
so much. But it's actually renovation and design construction, and
we remodeled and new construction from the ground up. And
we're located in Texas Hill Country of a triangle between
San Antonio and Austin, near Fredericksburg. You can go to

(01:32:06):
doccripper dot com. Go to the about page, scroll down
about three quarters of the way and there's a link
that will take you to a website and we can
be reached at eight three zero three seven seven two
one three one.

Speaker 3 (01:32:22):
All right, and ladies and gentlemen, don't forget you can
talk to Susie about care packages. She's not going to
send you one, but you will be able to talk
to her about it, Susie, take it away.

Speaker 5 (01:32:36):
Okay. So sometimes Doc doesn't do very good at the
grocery store, and he doesn't read labels, and it's fortunate
for him that he's got a canola detector tongue. And
you know, he'll he'll look at a salad dressing or
whatever and it's got canola oil. Since he was talking

(01:32:58):
about you know, good oils versus battles, you know, I've
done it. I literally had to call Doc one time
from the grocery store going, I can't find mayonnaise, you know,
is this suitable? Is that suitable? And you know, I'm
reading every single label, you know, and then they've got
this teeny tiny jar that's avocado oil based and it's

(01:33:23):
so expensive and actually I don't even think it tastes
that good. And so same thing with salad dressings. I mean,
picture yourself standing there and it's like a whole freaking
row of salad dressings and there's very few to choose
from that that are healthy. And you know, I know
everybody's time is important, but this is two I've got

(01:33:46):
two recipes that fail safe and that you know, you
can also do a lot with it. So this one
is a homemade mayonnaise. One of the things I like
to do is I like a Chipotle mayonnaise, and so
I've got this chipotle pepper and a grinder, and so

(01:34:08):
you know, if we're doing burgers and I decide I
want Chipotle mayonnaise, then then I'll just do a few
grinds in there and stir it up. You know, you
can do like a jalapeno if you were so inclined.
But this is just a basic recipe. And this one

(01:34:30):
does call for the extra light olive oil. I go
ahead and do that because it's got a little mild
or favor flavor and it doesn't compete with like last
night we had cheeseburgers, and so I'll do it. I

(01:34:51):
get the extra light olive oil, and this is all
that I do with it. I don't cook with it.
You could use your extra virgin olive oil. It's expensive.
You could save a little bit if you did the
extra light. So it's two large eggs. You know, farm
fresh organic is really and truly what you need to do,

(01:35:15):
need to use because they're not going to be cooked,
and you need to have good, safe eggs, two tablespoons
of lemon juice, which generally you know, if you squeeze
it really good, it's about an entire small lemon, a

(01:35:37):
teaspoon of the Celtic Sea salt, half a teaspoon of
distilled vinegar, and half a teaspoon of ground mustard. And
if you don't have ground mustard, just do a quarter
a half a teaspoon of regular prepared mustard, and then

(01:35:59):
your two cups of olive oil. And it does make
it a lot simpler. If you have an immersion blender,
you know, they don't cost an awful lot and you
can do so many things with them. But I have
an extra large Pyrex measuring cup that I like to

(01:36:22):
put it in, and so you do everything your eggs,
lemon juice, salt, vinegar, mustard, and then you start. And
the reason I like to use the extra big Pyrex
is because it's got a tiny spout and you can

(01:36:43):
drizzle much easier. Docs on the laugh, he didn't drizzle,
he just dumped it in there. Drizzling the olive oil
slowly helps it emulsify much better, and you don't have
a separation like if you were to to not I

(01:37:05):
don't know if Doc said he has turned out fine
when he did it, but I've seen it to where
I didn't go quite slow enough. I put it in
my jar that I was going to put in the fridge,
take it out, and I could see a little bit
of separation in the oil, which isn't a big deal.
Take a fork and whip it up, and then after

(01:37:25):
you're done so that you know, this recipe does make
about three cups of mayonnaise, and it says it lasts
one to two weeks in the fridge. Well, I don't
know why they've said that. I've been very careful when

(01:37:46):
I've made this recipe to check it, you know, after
two weeks, and I keep it in the back of
the fridge. I don't put it in the door where
normal condo ment sit. That really doesn't get cold enough there,
and so I just put it like on a bottom

(01:38:07):
shelf towards the back, towards the coldest part. And I've
held it for three to four weeks. So that's that's it.
That's how easy it is. And you are literally saving
a bunch of money over what you would buy. I

(01:38:29):
can't remember that brand, but it's an olive oil. It's
an avocado oil based mayonnaise, and I think it's about
eight dollars a jar now and this is a fraction
of that cost. So you know, we're killing two birds
with one stone. This is at our Rumble, which is

(01:38:54):
doctor Krupa's Natural Health Hours. We would love it.

Speaker 4 (01:38:58):
You know.

Speaker 5 (01:38:58):
If you go over there and give us a like
and follow the page, you'll you'll get a reminder that
we'll be going live, uh to email. And this is
where I put all of our recipes.

Speaker 3 (01:39:18):
Sounds good. Uh, they've got some organic Simple Truth maynonnaise,
but I don't remember what all they make of with,
but I know it didn't have ganola oil because I
actually read, Well, your recipe sounds a lot better. And
the last time, you're right, I screwed it up because

(01:39:40):
I didn't drizzle that you told me. You told me
to go back in and and just do it more,
and it ended up working. Okay. It didn't even have
the right color until I put the boat motor back
in there and did it right.

Speaker 5 (01:39:54):
Right, it'll look a little yellowish, you know, with with
the eggs and then with the the mustard, especially if
you only do you have a tea spin, especially if
you do the prepared mustard instead of the ground mustard.
But yeah, when you emulsify, that's when you start seeing

(01:40:15):
it turn white and have that, you know, typical mayonnaise color.
So the other one is just as simple, and it
is an Italian dressing, uh, you know, the the Italian
dressings are just full of all kinds of garbage. Be
a canola oil, you know, soy oil, and you know

(01:40:38):
this way, and it does last a long time in
the fridge. This way you control, you know, what you're
putting on your salads or drizzling on your toasted you know,
sour dough bread. I mean, what a shame to take
good foods like that and dump canola oil on it.

(01:40:58):
I've got a glass jar that I got it ATV.
You can use any kind of you know, a cute
little glass jar with a glass, little stopper in it.
You can use a jar, it doesn't matter. And so
this is three quarters of a cup of extra virgin

(01:41:19):
olive oil. Now I would use that for my dressing.
A quarter cup of red wine vinegar. And I've heard
chefs say if you can't drink it, don't cook with it.
You know, I don't know that I would worry about that.

(01:41:40):
You know, if you were going to replace red wine
vinegar with red wine, I think I would literally put,
you know, a little bit of vinegar in it, because
you need that, you need that bite. You know. You
could do it with oh, what's that baltic baltic vinegar,

(01:42:06):
but balsamic vinegar. There you go, you could use that.
Not everyone likes it. So because you have the red
one vinegar, then you come and you balance that with
one teaspoon of whole cane sugar, raw hole cane sugar,
mince a garlic. So in this case you're gonna go
ahead and use fresh garlic, which is great.

Speaker 6 (01:42:29):
And then.

Speaker 5 (01:42:32):
I think I did the recipe for Italian seasoning a
few months ago. That's the way I'd like to do it.
So I already have it mixed up and on hand.
But if you don't, then then here's your solution. A
tea spin of dried parsley tea spin of dried basil,
half a teaspoon of oregano, half a teaspoon of Celtic

(01:42:56):
sea salt, a quarter of a teaspoon of ground black
pepper and an optional here is two tablespoons of parmers
on cheese. If I was gonna make this for just
say me and my husband, I don't think that I
would put the parmers on cheese in it, because I

(01:43:18):
just don't want it to sit there, you know, for
a couple of weeks. You can always sprinkle it on
your salad or whatever afterwards, but that is literally all
you do. You just mix all this stuff together and
then transfer it, you know, to your salad dressing jar
or a mason jar. And then it does say to

(01:43:44):
shake it vigorously until it mulsifies, but I don't think
shaking is unless you're going to do it all day long,
it's going to really emulsify it. But we're all used
to grabbing a bottle of Italians dressing, giving it a shake,
and then you know, put it on our on our salads.

(01:44:06):
So that's it. That's two recipes to kind of kick
start you from getting away from some of the bad
oils in some of the processed foods.

Speaker 3 (01:44:21):
Sounds good, sounds real good, bill anything.

Speaker 6 (01:44:29):
Yeah, I was, as Susan was sorrying about that, I
was remembering, you know, many years ago that uh one
of my uh colleagues university was was cooking a lot.
But he did also had a had a very nice,
as we said, a very nice cellar. He had a good,

(01:44:50):
a good wine collection. But so many people when they
have wine with dinner, you know, there's always a little
bit of wine left in a bottle, and a lot
of folks will throw it out. And he said, no,
don't throw that, use that to cook with you know,
why not. Why go out and buy cooking wine when
you've got wine that's just fine. You know, there's an

(01:45:14):
ancient wine left in the bottle. He said, you can
pour them all in there together. It doesn't matter. You're
going to cook with it, right, And well, that's a
good idea. So that kind of came to mind while
you were talking about all these dressings and things. That
was something that I think people just when they're done
with a bottle of wine, they throw it out and

(01:45:35):
you know, don't waste it. Oh, I agree.

Speaker 3 (01:45:38):
Well, you know what a lot of them chefs were
talking about is if you buy some bad tasting wine
you don't want to cook with it, which I don't
think too many people would do that. You're going to
try to buy something that you want to drink, because
everybody I've ever known that was cooking the wine was
drinking some of it while they were cooking.

Speaker 5 (01:45:57):
Yeah, yeah, that's yeah, that's kind of what I was saying. Oh,
what is her name, the very tall, large branch chef,
I'm drying a blank Julia Childs. She would say, she
would say, don't cook with what you wouldn't drink, you know,

(01:46:21):
in that fabulous accent and body language. But if you
were to take some off your leftover red wine and
maybe do a quarter I mean an eighth of a
cup where it talks about a quarter of a cup
of red wine vinegar, I would probably do about an
eighth of a cup of your leftover wine and then

(01:46:44):
top it off with the vinegar, because you gotta have
that vinegar to offset the sweet. And then that's what
you that's how you get that traditional well in so
many sad dressings, but especially in an Italian salad dressing. Yeah,

(01:47:11):
I would tell you that I would not go to
the store and buy a bottle of red wine vinegar.
I just wouldn't.

Speaker 6 (01:47:18):
To waste the money.

Speaker 3 (01:47:21):
And in our family, they want ranch dressing by the bucket.
Load when we go somewhere or at home.

Speaker 5 (01:47:29):
Yeah, I started to do that, but I really kind
of wanted to concentrate on more oil based. But those packets,
the ranch dressing packets have some really horrible chemicals in it.
Pinterest is full of healthy homemade ranch dressings. Try to

(01:47:54):
try to do it that way.

Speaker 6 (01:47:57):
Yeah.

Speaker 3 (01:47:57):
Well, I've never been big on ranch, but all the
all the family except me, loves that stuff. I'm more of.
I take clothes of garlic and mash them up sea salt,
pepper and olive oil, and I make my own dressing
that way that I love.

Speaker 5 (01:48:17):
That. Well, I don't like the rein stressing in the
bottles because I've been making it from scratch for too
long and it doesn't even taste like the stuff you
buy at the stores.

Speaker 3 (01:48:30):
Yeah. Well, one of the things my daughter and Cheryl
were talking about one time was they can really tell
a difference at a restaurant that makes their own versus
when you buy it in a bottle. And Gringo's Mexican
restaurant down here makes a very good one, they tell me.

(01:48:53):
And they also make this Amazon sauce that we talked
about one time. Oh it's it's heavenly.

Speaker 5 (01:48:59):
Yeah, it doesn't make me happy that you're down there
by the gringoes, probably not very far from a chew A's,
and you got German, dude, So I don't want to
hear about care packages.

Speaker 3 (01:49:12):
Yeah, well the German place is too far away. I
would go there, but they don't wan to drive that far.
But I love that place. It was really nice when
Rudy Lecner Rent and I don't know how it is now,
you know, we were joking about living here with all
these restaurants and Amazon and all that. And I forgot
to tell you guys this, this happened for real. I

(01:49:35):
was looking online one time about it was either doctor
Pepper or coke in the early days of finding trying
to find the Mexican one without high fructose carn syrup,
which now they're going to make them do that here
in the States. And I had looked several times, but

(01:49:58):
I hadn't bought it. And one day I had a
package at the door and I hadn't ordered anything, and
I opened it up. Oh it was tea, that's what
it was. And it was a case of tea that
I had been looking at thinking about buying it, but
I hadn't bought it, and somebody on the other end

(01:50:19):
must monitor that stuff. And I guess they figured, you know,
they're good customers, so we're just going to give it
to them. And they sent me a case of the
tea gold Leaf I think it was, and I never
ordered it, and I didn't know who to say thank
you to. But that's how good Amazon's been. And like

(01:50:44):
I said, as many times I've ordered something in the
morning and it was here in the afternoon or the evening.

Speaker 6 (01:50:51):
Yeah.

Speaker 5 (01:50:51):
No, now they have to go trapsing through the woods
to find us, you know.

Speaker 3 (01:50:57):
And well that's like Bill. Nobody even Buill don't know
where he's at. And uh, it takes all right. Well
it's that time of night, Susy. If there's anything you'd
like to throw out there to close out with, go ahead.

Speaker 5 (01:51:19):
No, not really. I still dislike government, and I dislike
Texas government even more.

Speaker 3 (01:51:29):
Well, I don't like any government. And I see now
where you're you're people up there in Austin they said
the Democrats are getting ready to leave the state, so
they don't have to let them do some redesigning of
the districts.

Speaker 5 (01:51:46):
I wish they would leave the state.

Speaker 3 (01:51:49):
Yeah, permanently, and then lock the door behind him. Well,
right now, I'm still anxious to see what's going to
happen with this administration for the country. And it'd be
real hard for me to believe anybody's going to step
into Texas and do better like with the tariffs. And

(01:52:11):
we might even get a check, they said, from all
the tariff money. That would be nice.

Speaker 6 (01:52:22):
Yeah.

Speaker 5 (01:52:22):
I saw Chuck Schumer. I don't know why, I mean,
why I do that to myself, But he was railing,
railing against the tariffs, and he was calling a ninety
billion tariff increase, a ninety billion dollar tax on the

(01:52:45):
American people. How dare you?

Speaker 3 (01:52:49):
Yeah, Well, he's dumber than dirt, don't I don't think
he could run an old time cash register.

Speaker 1 (01:52:56):
Because he's not.

Speaker 3 (01:52:57):
To me, he's not a very smart man. And and
they have him on tape a few years back, just
renting and raving about illegal immigration and how it has
to stop. And then in these last few years he's
been pro opened the gate as long as they don't
move in my house. All right, Bill, you got anything

(01:53:19):
up your sleeve if you want to throw out there?

Speaker 6 (01:53:23):
Oh yeah, I'm sorry that chuckles Schumer's name surface. It
was being a fairly nice evening otherwise, but you know
he's a politician. And as one of my former Oklahoma friends,
he's gone now said the man just flickered the floor
of a West Texas inhouse.

Speaker 4 (01:53:44):
Yeah.

Speaker 3 (01:53:44):
Well, you know, Harry Truman is the only one that
ever said it honest. He said, you show me a
politician that gets rich in office, and I'll show you
a crook. You know, when that man retired, he didn't
get a at home, he didn't get a retirement, he

(01:54:04):
didn't get secret service, he ain't get nothing. This thanks
for your time and go home. And now they get everything,
and crooks like Obama are still using taxpayer dollars to live.
And you know, one of the funniest things ever hits
me is we talked about the ice and the glass,

(01:54:26):
comparing it to the glaciers in the oceans, and they
tried to tell everybody Obama was famous for this, that
they're going to melt and flood the inland. Well, the
first thing he did in office when he got all
his kickbacks, I guess is spent fifteen million on a
piece of property right on the water. And that tells

(01:54:48):
you that all of them know the truth that even
if an iceberg melted, it still displaces the same amount
of water and nothing's going to change unless you need
it at ice cubes. But they they're saying that all
that stuff's thicker now up there anyway, So crazy, crazy
lion politicians. And then you know they take off like

(01:55:12):
they said, well, we're we're going to take a summer break.
How many jobs do you get to take the entire
summer break like they do, or the Supreme Court they'll say, well,
we're done for the year, give me a rest, all right,
So anything else, guys, we're getting close to wrap up time.

(01:55:34):
Susie an he lets, did we lose our bill?

Speaker 6 (01:55:45):
What dead there?

Speaker 5 (01:55:49):
I want a summer break, but you know we're just
the peasants, but we don't get a whole summer.

Speaker 3 (01:55:56):
Yeah. I like the way the Supreme Court does it.
They decide if they're gonna work or not. Now, we
really don't think we're gonna work Tuesday. We're busy with
tea and crumpets and we're not going to hear that case.
I don't understand how the system got so bad that
they get decide when they work and what cases, they'll

(01:56:20):
hear shame on them right.

Speaker 5 (01:56:24):
Well, today the Texas Legislature, well, the House convened for
seven minutes to vote on leaving until going into recess
until next Monday. So that they convened for seven minutes.

Speaker 3 (01:56:43):
Four babies.

Speaker 5 (01:56:44):
I bet they were tired, can you imagine? But then again,
don't feel bad for them. They go out the back
door to the right around the corner and there's a
full bar provided by the lobbyist.

Speaker 3 (01:56:56):
That almost makes me want to run for office. There
you go, free booze. I could probably get the good
stuff because I bet you they don't have cheap stuff
like I can afford.

Speaker 5 (01:57:08):
Oh no, they're not going to do cheap stuff. Can
you imagine how many of them vote on things that
affect our life drunk or at least bust.

Speaker 3 (01:57:19):
Well, it couldn't be any worse if they were sober. Oh,
I don't think politicians are sad. I mean, you know,
they had a thing the other night on the news
about all the different people that went to office and
left richer, and President Trump was the only one out

(01:57:40):
of the list that went there and left poorer. Plus
he gave away his salary, So that's why I like
a businessman running things. All right, guys, Well, I guess
we're at the end. Bill, any last.

Speaker 6 (01:57:54):
Thing, No, would you try and hang on another week?

Speaker 5 (01:57:58):
Here?

Speaker 3 (01:58:01):
Yeah, well it'll start cooling off one of these days.
I was surprised. I finally start putting thermometer out there
in the elements. I want to know the real temperature.
And yesterday it said one ten, and today it said
one oh eight. Now it's funny. When it said ninety nine,

(01:58:23):
I went to get to mail, and the sun felt uncomfortable.
But yesterday when it said one ten and I went
to get to mail, it didn't bother me at all.
I didn't understand that.

Speaker 6 (01:58:38):
Humidity was way down. Yesterday it was like forty six percent.

Speaker 3 (01:58:41):
Oh that must be what it is. All right, Well, guys,
it's nice. I cannot thank you Susie and Bill and
our audience and our producer Steve behind the curtain. It
is such a pleasure. Sorry about a couple of little
hiccups with Bill hanging up on us. He does that

(01:59:02):
sometimes I have to do it. Yeah, he's trying to
give me a complex, but I already got plenty of them. Anyway,
Thank you all so much. We got quite a few nations.
Listening the graphics on my little Susie. Would you call

(01:59:24):
it a place, Placekeeper, I call it a place Matt.

Speaker 5 (01:59:28):
Well, we've adopted place Matt.

Speaker 1 (01:59:31):
I like that.

Speaker 3 (01:59:32):
It's nice to know I have some bad influence on people. Anyway,
it is such a pleasure, ladies and gentlemen. I hope
you had some fun with us. I hope you learned
a couple of things. And if nothing else, I hope
you learned to drink good scotch. I told Steve earlier.
You know, a long time ago, I got really smart.

(01:59:55):
I gave up good women and bad booze, and it's
worked out pretty well. So what can I say? But anyway,
May God bless you all with health and happiness, keep
your lives peaceful, free and safe. And it is that
time for good scotch, good cigars, and.

Speaker 5 (02:00:19):
Good night, good night all you're not one, God bless.

Speaker 3 (02:00:26):
Seems the love I have known has always been the
most destructive kind. Guess that's why now I feel so old.
Before my time.

Speaker 4 (02:00:40):
Yesterday, when I was young, the taste of life was
sweep has rain upon my tongue.

Speaker 3 (02:00:51):
I teased at life as if it were a foolish game,
the way that even breathes mate use a candle flame
A thousand dreams. I dreamed, the splendid things I planned.
I always built to last on weekend, Shifting sand, I

(02:01:13):
lived by night and shun the naked light of day,