Dr. Kroupa's Natural Health Hours 8-6-25 with Doc, Suzi, Bill and Producer Steve

Episode Transcript

Speaker 1 (00:00):
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Speaker 2 (00:07):
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Speaker 5 (01:57):
I will cook the smooth and with the undown shining.

Speaker 3 (02:02):
And I found my mind in a brown paper peg.

Speaker 1 (02:10):
But then.

Speaker 5 (02:14):
I tripped on a cloud and fell eight miles high high.

Speaker 3 (02:18):
I tore mine man on a jagged sky.

Speaker 5 (02:22):
I just dropped in to see what condition my condition
was in.

Speaker 3 (02:30):
Yeah, yeah, my condition, my condition.

Speaker 4 (02:44):
Welcome everybody to doctor Cooper's Natural Health Hours. It is
August sixth, two thousand and twenty five, and we are
broadcasting somewhere in the Houston Cypress area, got windows. Bill's
somewhere between here and San Anton. Steve, our producer of

(03:06):
The Man Behind the Curtain, is somewhere in the Fredericksburg area,
and SUSY's out there in Harper's Valley, PTA, not too
far from him.

Speaker 3 (03:15):
It is a good night.

Speaker 4 (03:17):
It's a little bit of a rain out there, cool
things down the tiny bit. So far, the first week
of August has not been the dog days that we
usually get, so we'll take it all right. We got Susie,
we got Bill, we got me, and we've got our
producer Steve behind the curtain. All here tonight, Susie. If

(03:37):
you like to say hello, go ahead, good.

Speaker 6 (03:40):
Anything, every one, Thanks for joining.

Speaker 3 (03:42):
Us, Bill, folks.

Speaker 4 (03:46):
All right, well we are here and Steve as always,
if you have anything at any time and you'd like
to jump in, you're welcome, no problem. All right, before
we jump in. We're doing a talk tonight on my
end about your immune system. And I got to think,

(04:09):
and everybody says immune system, but do we really talk
about what it is? Do A lot of people know
who works together as the immune system alliance, the team.

Speaker 3 (04:22):
So I thought we'd touch on that.

Speaker 4 (04:23):
And then the nutrients needed to make it function at
its best.

Speaker 3 (04:27):
But I had one little thing I wanted to touch on.

Speaker 4 (04:30):
As many of you know, I have a patient in
the family that had a ponting stroke back in December, and.

Speaker 3 (04:41):
They have adapted pretty well.

Speaker 4 (04:46):
The left side because the ponds on the right side
had the stroke and that's where the brain connects to
this final cord and they cross over there. So if
you have a problem on the right side, it ends
up on the left and they have numbness and tingling
from head to toe right down the middle of the

(05:07):
body on the left side and kind of a loss
of function with the left hand and the left foot
where the gate. The walking is not quite right and
using that left hand is a little bit of a
challenge at times. So one of the things they can't
do is much in the way of driving, maybe a

(05:30):
real sharp distance, I don't know, if traffic was bad,
and they need control with the left hand and coordinate.
You know, all hand use be pretty tough, pretty scary,
not safe. So their employer, just recently after these few years,

(05:52):
had decided they want their people to come back to
an office. And the problem with that for this patient
mine is one where they used to go to an
office was an hour and a half drive, and they
rented out their old offices and remodel them so they
don't exist no more. But they wanted this patient to know,

(06:17):
and so the patient had to tell them, Hey, I
had a stroke.

Speaker 3 (06:21):
I can't do that kind of driving. And you would
think in.

Speaker 4 (06:26):
This modern era, it's the first time I ever seen
this kind of problem in twenty six twenty seven years
in the medical stuff. But you would think somebody would
be smart enough that calls theirself a supervisor or a
manager to say, you know what, this employee has been

(06:47):
starting early and working late anytime we need them, where
before they'd have been on the road, and now they've
had this stroke, they can't be on the road. So
when I don't, only would we force them to do
something they can't do, but.

Speaker 3 (07:06):
We would lose that extra time they've been giving us
and many times for free.

Speaker 4 (07:12):
And I said, why can't somebody show enough decency and
intelligence as a leader to just say, you know what,
you go ahead and continue working from home. You're adapting
that left hand, trying to get the brain to reformulate
and reprogram that ponds area, and you're doing a.

Speaker 3 (07:35):
Hell of a job. So we're gonna let it go.

Speaker 4 (07:39):
But oh no, everybody's worried about covering their rear end.

Speaker 3 (07:45):
And what are you going to say.

Speaker 4 (07:47):
You got employees that are crying they want a stroke too.
Come on, I mean, how stupid can people be? So
they gave her the patient twenty five pages of crap
to fill out and had to have the doctor do

(08:07):
many parts, and then it had to be fixed, mailed
and notified that they received all this stuff so they
can maybe make a decision. And also as a doctor,
I wrote a letter. I've never seen anything this stupid.

(08:29):
They had the letter first, and they needed twenty five
pages of paperwork.

Speaker 3 (08:37):
Because they're afraid that other people.

Speaker 4 (08:39):
Are going to cry. We want to ponting stroke too.
I don't think so anyway, susy WAYE think.

Speaker 6 (08:50):
Well, I think that you know, isn't it isn't it
convenient when it's convenient today when they want to bow
down to.

Speaker 1 (09:04):
Well?

Speaker 6 (09:05):
What started this the COVID lockdown mess?

Speaker 4 (09:12):
They were getting ready to work from home a few
days a week before the coronavirus CREP hit, and so
it just sped them up a tiny bit and they
went from I think they were going to work two
days at the office and three at home, and the
coronavirus made them go to full five on.

Speaker 3 (09:33):
But just downright stupid.

Speaker 4 (09:35):
All somebody had to say was go ahead. This person,
even with the detriment to the left side, is still
one of their top producers that they can count on
every month, starts early and works late whenever needed.

Speaker 6 (09:54):
And they know that they know full well, Oh what a.

Speaker 3 (09:58):
Mess head doctor, mister Bill. What do you think?

Speaker 1 (10:06):
Yeah? You know, part of part of me understands that
that they need to be very clear that somebody is
not pulling a scam on them. But I think, I
think so much of that kind of activity is generated
by corporate attorneys and insurance people, and the people are
so afraid of getting stewed for whatever reason, that they

(10:32):
generate all this paperwork. It's kind of been amusing me
over the past several years when we were being sold
on computers and all this about how it was going
to eliminate so much paper usage and this is good
for the environment. You know. I went into a store
the other day buy some some some stuff and this

(10:54):
lady said, you want to receipt. I said, yeah, well
it came out on that for wide paper. Their pas.
The thing was almost three feet long, almost three feet long.
I got this long strand of paper. So this really
has made a difference. People get so caught up in

(11:14):
excuses for doing stuff. Why not just get on with it.

Speaker 4 (11:19):
Yeah, I agree, And to me, the only chance of
a lawsuit in this case would be if that patient
had an accident trying to drive to work after they
know that she had a ponteen's stroke.

Speaker 1 (11:35):
Oh yeah, dog, you never do, you know? Any lawyers.
They will sue for anything that they can make money
off of.

Speaker 4 (11:45):
Well, this would be an easy one. The sad thing
is the patient could end up dead. Very scary. And
like I said, the old office they had was an
hour and a half from where they live. And so
I told them, this is the stupidest thing I've ever
heard of. And if I was you and they forced
you to go to work because they're afraid everybody's gonna

(12:09):
want a ponting stroke like you, i'd get a lawyer.

Speaker 3 (12:12):
And I'm not. I am not.

Speaker 4 (12:14):
Pro lawyers lawsuit stuff, but sometimes it will serve a purpose.
All Right, let's jump into our stuff for the night,
and that is the immune system and the alliance.

Speaker 3 (12:32):
And first off, let's just talk about.

Speaker 4 (12:35):
What the immune system alliance is. You've got a whole
lot of things going on there, and we'll talk a
little bit about what each one of them does. First off,
you've got tonsils, You've got the liver, you've got the thymus, glan,

(12:57):
you've got the spleen, the emphatic system, bone marrow, your skin,
your gut, flora in your stomach and your stomach, and then.

Speaker 3 (13:12):
You got music. It's membranes.

Speaker 4 (13:15):
All of them work as a team, and without one
of them functioning right, the immune system can fall down
and you can be in a lot of trouble.

Speaker 3 (13:26):
So let's go through them a little bit.

Speaker 4 (13:28):
The tonsils, many people have had them out when we
were kids.

Speaker 3 (13:33):
If you were a kid, that qualified you to get
your tonsils out. It didn't have to have a problem.

Speaker 4 (13:40):
And it's really sad because they were doing their job.
But what the tonsils do is they collect or I
shouldn't say they collect.

Speaker 3 (13:50):
But they deal with infection.

Speaker 4 (13:55):
In the throat and they have a group of limp
tissue that's in the back of the throat that traps
the elements of infection or inflammation and try to get
rid of it. And very important that the tonsils are there.
They're pretty much another lymph node, only a big one

(14:17):
right there in the back.

Speaker 3 (14:17):
Of your throat. And then you've got the liver.

Speaker 4 (14:21):
It's responsible for white blood cells which fight infection. We
call them leucocytes. They can't make anything simple. They got
to have more than one name for it. And they
remove the toxins and abnormal particulates from the blood as
the liver filters all the blood. Then you got the

(14:45):
thymus gland and that's where tea cells come from. And
it's an endicon grand gland, so that it produces new
white blood cells called T lymphocytes, which fight the bad guys,
and tea stands for dimus of course, and they attack
all the antigens, those foreign substances that should not be

(15:08):
in our body.

Speaker 3 (15:11):
Then you got the spleen.

Speaker 4 (15:13):
Spleen's really important, but they take it out an awful
lot anytime somebody has been injured, and that's a bad thing,
I think. But it filters out abnormal cells from the
blood and it's also involved in making recycling blood cells
red blood cells.

Speaker 3 (15:29):
Then you got the lymph nodes. They're everywhere. They're like a.

Speaker 4 (15:33):
Tonsil around the block, and they filter abnormal entities from
the lymph fluid, which is fluid working its way back
to the venus system to get back to the heart
and the lymph fluid, and it produces the antibodies to
eliminate bacteria and viruses and anybody else that we don't

(15:56):
want to hang it around. Then you got the bone
here again very important with the red blood cells. Uh,
it has the creation of all immune related cells. Start
out in bone barrow. So if the bone marrow is
not healthy, the entire immune system is going to be

(16:17):
in trouble. And that's where we release into circulation for
further developed by organs such as the thymus clan. So
we make some of those cells in the bone marrow
and send them out to other organs like the thymus glan,
so it can make T cells. And then your mucous membrane.

(16:39):
This is really important. It's everywhere. It's pretty much your
inside skin. You got outside skin, you got inside skin,
and it covers respiratory, digestive, genital, urinary track.

Speaker 3 (16:58):
It deals with immunal gloss.

Speaker 4 (17:00):
A type of antibody to break down such organisms that
are out there floating around that we don't want. It
prevents organisms such as the allergens from entering through the barrier.
So it's a it's a protection barrier to keep stuff
out of your body to like your skin and the

(17:21):
interlayer and then you got the skin. It provides a
barrier that kind of makes us waterproof. You notice when
it rains on you or you swim, you don't start filling.

Speaker 3 (17:32):
Up with water.

Speaker 4 (17:33):
And it provides that prevention of the organisms and the
allergens from entering the body. So the skin and the
mucous membranes are kind of like two sides of that
same coin, protecting us. And then finally we got the
intestinal flora. Stomach acid, good gi bacteria. Uh, stomach acid.

(17:56):
Make sure it kills bad guys. Make sure you have
an acid to break down the minerals. Pretty important. It
established as a living colony of things in the intestines,
and the stomach kills many ingested parasites of bacteria.

Speaker 3 (18:16):
Right off the bat. All right, So now what do
we need for all that.

Speaker 4 (18:23):
Well, the tonsils are a big customer for natural vitamin C,
natural vitamin A. And I say that because everybody's selling
junk vitamins right now and we'll talk about that later,
and they're all using synthetic fractionated junk. And it needs calcium.
So the tonsils need Vitamin C, vitamin A, calcium, all natural.

(18:49):
The liver very important that it gets all the B vitamins.
It also needs vitamin C and vitamin K. It needs
the essential fatty acids, you know, the Mega three's that
kind of thing. And it needs wheat germ, oil and
wheat germ very important for the liver. Now the diamus

(19:12):
again producing T cells to fight the bag eyes needs
vitamin A, vitamin C, copper and zinc which are a
big part of vitamin C. And then you got the spleen,
very important that it has chlorophyll, the fat soluble iron

(19:32):
P twelve, folic acid which is a B vitamin, and
vitamin K. And then now our lip are lymphatic structure.
And again you'll see vitamin C popping up a lot
because it's kind of a natural antibiotic, antiviral everything. So
lymphatics need vitamin C, they need omega three fatty acids,

(19:56):
and flax seed oil is one of the places that
is good there. Otherwise we don't use them much. Fish
oils and cod liver oil. And then the bone marrow
where all the cells are created, you need folic acid,
vitamin C again, and the amino acids which become proteins

(20:19):
very important. We have essential amino acids and the body
can make the ones that it needs with their some
that we we can't make that we have to eat.

Speaker 3 (20:29):
And then you got the skin, Vitamin A and E
big time. CE salt.

Speaker 4 (20:36):
Makes me want to margarita right now. Amino Acids again,
essential fatty acids and zinc very important in the fighting
things of antigen type. And then the gut flora very important.
That we've got acidophylus bacteria, that we've got bifhitous bacteria,

(20:59):
that we've got sour milk, yogurt, kiefer and other fermented foods,
keeping that healthy. That's why all of my pickle is important,
and raw milk is important. And then the stomach needs
B one and zinc, and that's pretty important. B one
has got to do a lot of nerve conduction and

(21:22):
the mucous membranes. Here we go again, Vitamin A, C, E, calcium,
and essential fatty acids. So now if you eat a
pretty good balanced diet and you pay attention to natural
versus synthetic, confractionated.

Speaker 3 (21:39):
Not good stuff, you have raw milk and organic.

Speaker 4 (21:44):
Eggs and meat that isn't injected with all the hormones
and antibiotics and all that stuff, then you're going to
keep a strong immune system. But what we have today
for a lot of people is their immunes has been
beat up and they don't know what to do. And
then they look at Facebook and see a million natural

(22:06):
vitamins that say it'll make your walk on water, and
they want to go by them and they can't understand
why they're still sick.

Speaker 6 (22:13):
SUSI H well, you know, I truly believe, you know,
after all these many years that quite a few of
my problems have been from not having the the tonsils,
and I think I have to compensate for that. You know,

(22:33):
it's a shame that it's six years old. They don't
have to get your consent, but you know, I and
you have said, you know, some of these glands, can
we grow themselves? You know, I haven't examined my throat
to see if there's any chance of tonsils. But anyways, yeah,

(23:02):
the the thing about the fermented foods and the especially
the all of my pickle products, I've been out, you know,
and I just got an order placed yesterday and I
did all brines and it was so funny doc I

(23:23):
had chosen to do. You know, it's it's like it's
like build a box. A lot of websites do that,
whether it's you know, the heirloom chicken that I used
to get until I found the place in Ingram, and
then you know, the build a box at all of
my pickle and it was so funny. I sat there

(23:47):
and I clicked too for the turmeric black pepper, and
then I'm going, well, I want this. I forget how
to pronounce that chili. I want one of those. I
know I want one of those. No, I think I
want two. And then I went up to the beach

(24:08):
Strawberry something or other and I kept looking over there
at tumeric and I went over there and I clicked three,
and I'm looking down in the bottom right hand corner
and it says it says, you know, two more, and
I'm like, well, I don't want anything else. And I
think that I did five of the turmeric black pepper.

(24:30):
I kid you not. And I can tell the difference.
Of course, I think we're at seven years on the
raw milk. Do they have a probably not? At Calico Corners,
do they have a raw buttermilk?

Speaker 4 (24:54):
I think they do because they have kiefer, they have
maybe kimchi, and I think they've got creams, so they
probably do have buttermilk.

Speaker 6 (25:06):
So you know, I tried to again tonight to design
our recipe around what you're talking about. And but the difference,
I think I've ran out of the all of my
pickled Brian, maybe about a month ago. And when you do,

(25:28):
you can tell the difference that you know, I told
you that I had that that little tiny I told
you that I had been having heartburn for like three
three or four days in a row, and I was
chewing the Papaia tablets and that was helping. But I
knew that that was just a mandate. And so this

(25:51):
unintended experiment of being without my brine, my firmament, and
then how I felt before was night and day. And
you know, we don't get a commission from them. They
won't even advertise with us. You know, I think it's

(26:14):
a fairly small business. I know they handpack everything. I've
watched their videos on Facebook and so I don't blame
them for that. But the difference in your body functions
with it and without it is night and day. So

(26:34):
I will. I even opted to pay for shipping this time,
which was five bucks. But yeah, I'm ready for it
to come good.

Speaker 4 (26:45):
Yeah, And for anybody listening, heartburn means you don't have
enough stomach acid and your food is rotting. And if
you can't picture that in your mind, think about putting
your food on a Houston.

Speaker 3 (27:02):
Sidewalk and in the summer, and that's what it does.
So yeah, everybody.

Speaker 4 (27:10):
Is always wondered, how long do I need to do
things well? In the old days, because they didn't have
refrigeration and they didn't have all the luxuries that we
have today. They probably fermented, which I assumed Grandma was
canning fermenting a lot, and they had root sellers because
I watched Beverly Hillbillies.

Speaker 3 (27:30):
And I know Granny had one. And this is stuff
that people ate, and to survive the winter, you had
to stock up when the weather was nice, so you
had to do all these things. But you ate these
things and drink these things.

Speaker 4 (27:48):
On a regular basis, and that's how the body survived.
And today they would like you to believe you need
a thumbs or anexium or a prilo sec when you
have stomach issues. And anybody having stomach issues today is
suffering from many years of bad things in our food

(28:12):
and not the proper stuff we needed for our digestion.
So that's why things like all of my pickle Bill
and I have talked about that GI stability with a
standard process. It is a wonderful product for people who
have had those kind of problems.

Speaker 3 (28:28):
So Yeah, very good, Bill.

Speaker 1 (28:33):
Yeah, you've measured something that I have been thinking about
on and off for a bit, and that's buying organic
meat and organic produce. That's that's kind of a gray area.
The difficulty I have with that is, I mean, you

(28:54):
talked about some time ago about vegetables that need to
come from good soil, and that soil isn't full of
fertilizers and all, what do we how do we know?
How do we know where this stuff comes from? They
call it organic, they talk about that it's you know,
it meets whatever government requirements for that that classification. But

(29:19):
when it comes right down to it, you know, I
don't know how long it takes for a lot of
these additives to the soil to lead out, probably years
because they've been putting them in the ground for years.
But how do we how do we know that this
stuff is really what it claims to be?

Speaker 7 (29:37):
Well?

Speaker 4 (29:37):
Yeah, and my question, it's very important that you find
yourself a meat place, butcher, a rancher that does it
all natural and assures you that they're not putting the
antibiotics and all the chemicals, and that they're not putting

(29:59):
round up in the the soil and spraying the crops,
because that's what you got to look for. Because doctor
Lee said, our ancestors ate meat. It was lightly cooked,
which preserved the integrity of the proteins. It was raised
in the wild, free range, and it was on soil, water,

(30:23):
and land that was unpolluted with toxic stuff. You know,
the American Indians were here for a long time and
this country was pristine.

Speaker 3 (30:34):
You could have put it up for.

Speaker 4 (30:35):
Inspection, and we came along and a lot of people
did not take care of the land. So it's very
important find your guy that is a rancher that doesn't
put stuff in uncured food that you buy like a ham.

Speaker 3 (30:56):
Meat that is free range. And a lot of times
today there's a lot of companies telling you about eggs
and chickens and what they're calling organic is not really organic.
You want free range. Some of the places have gotten
pretty smart.

Speaker 4 (31:13):
They've got the chickens in like a giant house, but
it has wheels and so they roll it around and
give them exposure to good soil and nutrients.

Speaker 3 (31:25):
And things to eat so they're not stuck in the
same spot.

Speaker 4 (31:29):
And that's pretty cool. But yeah, I bil that that's
a big thing. You want, you want free range and
you want to have meat in your diet. The vegetarians
and the vegans don't think so, but they've looked and
they lived the sharpest. And the people that live the
longest are in those Caucasus mountains I think it's called

(31:50):
in the Soviet Union and also Ecuador, and they have
the longest life of anywhere in the world. And they
eat a lot of meat, whole milk, fatty pork, they
eat all the good stuff natural as it was intended.

(32:13):
And the sharpest lifespan are the people in I forget.
I think it's somewhere in southern India that are vegan.
And so I mean, if you want to be vegan
or vegetarian, that's fine, but you're not going to be
the healthiest.

Speaker 3 (32:28):
So anything else. Guys.

Speaker 4 (32:34):
All right, well we're going to go to break, Ladies
and gentlemen. This is Doctor Crooper's Natural Health Hours. We're
talking about the immune system alliance, what makes up your
immune system, what kind of nutrians it needed? And as
always on this show, we have nothing but good music.
I know you didn't laugh, good jokes and every once

(32:56):
in a while.

Speaker 3 (32:57):
Being the nice kind of guy I am, have relationship advice.
Oh no, the thing we do?

Speaker 6 (33:06):
What?

Speaker 3 (33:08):
All right?

Speaker 4 (33:09):
So, ladies and gentlemen, this is doctor Cooper's Natural Health Ours. Uh,
please listen to our sponsors. It is August six and
the lightly raining outside the radio station here, which is nice.
It's cool down. It's only eighty three degrees. Of course
the humidity is two hundred and six. But nothing to

(33:30):
worry about anyway. We will be right back, Susie, Bill, Steve,
our producer, and myself.

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Call Renovation and Design eight three zero three seven seven
two one three one, and prepare to be amazed.

Speaker 3 (35:26):
Just got home from the hill and.

Speaker 4 (35:27):
The lord lock the front door, or got two sat down,
press on the fortune imagination send said, heard a soon, I'm.

Speaker 8 (35:38):
Singing doo dudu looking out my back door.

Speaker 3 (35:44):
It's time doing coffee.

Speaker 4 (35:46):
Is statue wearing high fields, look get all happy.

Speaker 3 (35:50):
Creatures dances on and on. You guys saw the troll
listening to buck owens doo.

Speaker 8 (35:58):
Du Look at our my back, Ammer and elements come
in the van.

Speaker 3 (36:07):
Won't take a ride on the fadeo want of us Amaricians.

Speaker 8 (36:14):
Divided by magician good dude, look at my back?

Speaker 3 (36:39):
All right, we are back.

Speaker 4 (36:40):
Welcome back to doctor Cooper's Natural Health Hours. We've got
Susie Bille myself and producer Steve.

Speaker 3 (36:46):
Behind the curtain all here tonight.

Speaker 4 (36:49):
Pretty cool thing and we're just now discussing and maybe
we've wrapped it up.

Speaker 3 (36:56):
I'm not sure.

Speaker 4 (36:57):
Uh, the immune alliance, every thing that has to make
up your immune system, and I'll just touch on it
again briefly and then we will go on. But you've
got tonsils, liver, dimus, plain bone, marrow, skin, gut, flora, stomach,

(37:18):
mucous membranes, emphatics, all this stuff very important. And we
covered the nutrients, and then Bill brought up a really
really good point is how do you know, especially when
it comes to meat and even a lot of things.
A lot of things that say organic are full of
terrible stuff. And I wanted to touch on that for

(37:39):
just a second. On Facebook, where we post the show,
I have seen trends like for a while it was
doggy food and all of it made your dog walk
on clouds. And right now they're pushing a lot of
natural they say, and minerals supplement material. Well, I look

(38:03):
at everyone when it pops up. I looked at two
today and if you read the bottle and you don't
do this for a living, or study that stuff or
know anything about it, you'd be behind their stuff. But
every single one, our audience, I'm speaking to the choir,
our audience already knows. When you see vitamin C as

(38:26):
a scarbice acid. It's not when you see vitamin A
as retinol or some other thing. It's not when you
see vitamin E as it's a cofferoll or mix the cofferolls.
It's not when you see calcium bicarbonate. You know I
mean calcium carbonate.

Speaker 3 (38:47):
You know it is not the best for you. It's
not synthetic affractionated, but it's not a good form. It's
basically chalk limestone.

Speaker 4 (38:57):
So lately, I'm seeing this trend the last week or two,
and I must have seen fifteen or twenty companies pushing
their version of vitamin and minerals, and all of them
are natural. And it says things like, are you tired
of not getting what you paid for? This one's got everything.

Speaker 3 (39:19):
We'll know it don't.

Speaker 4 (39:20):
And there's a guy on TV, him and his wife,
I think he's in his nineties and she's in her eighties,
and they're pushing a vitamin and I looked it up
and it's full of synthetic vitamins. And the bad thing
is a lot of these vitamins and minerals have the
names of some really.

Speaker 3 (39:40):
Good stuff mixed in there. And so what pops in
my head right away.

Speaker 4 (39:47):
If you're in Susie's kitchen and she tells you I'm
making this wonderful meal, but you look over in the
cabinet and she's got synthetic fractionated farms of spices. But
she's also got a list of her on her recipe

(40:08):
that says all the right names of good stuff.

Speaker 3 (40:11):
Do you trust that recipe anymore? I don't. I don't
think any of.

Speaker 4 (40:16):
The vitamins and minerals are probably what they say, because
they already proved to me in the top five or
six that it's synthetic factionated, not natural, not real vitamin C, and.

Speaker 3 (40:29):
That they're either they don't know are there lying, which
is even worse. So it's hard to say anyway.

Speaker 1 (40:39):
Susie feating cats?

Speaker 3 (40:46):
Did we lose them?

Speaker 7 (40:48):
No?

Speaker 6 (40:50):
And my little cursor thing is not acting right. That's
my story. I'm sticking to it. But you know, I
think it was when vitamins see real natural versus a
scorbic acid really began to be on the forefront, of course,

(41:11):
was during COVID and then prevention and even you know,
once you got sick with the year we flu, and
you know, I remember, and I could not maybe one
person I would. I had convinced that the vitamin't CE

(41:35):
supplementation that they were using was fractionated. Well what do
you mean by that? Was it was fractioned, It's fractured,
it's not whole. Well, okay, what do you mean. Well
I would have someone call me, you know, because of
you know, the show or whatever, a friend, and they

(41:56):
would say, well, you know, I'm concerned. I'm getting said,
I'm not feeling really great, and I'm like, okay, you
what are you taking right now? And they say, oh,
I'm taking vitamin C definitely. And I say, would you
go look at the back of your bottle and tell
me if it says a scorbic acid And they're like, yeah,

(42:17):
well I'm taking plenty, I'm taking like five thousand I
US or I see what micro whatever it's called. Anyways,
they come back and they go, how didn't you know that?
And I say, because all of it if you got
it at the grocery store g n C, the health

(42:39):
food store, it's all artificial. It's not well, you know, fractionated,
it's it's not whole food, it's not whole vitamin C.
So they could not understand. Now I don't remember, you know,
it went all through my family and it was quite

(43:00):
mild because of what we took. But between the contuplex
and I think imuplex and whatever else we were taking,
what were we taking like thirty or thirty five micrograms?
I don't even remember. It's been too long. But they

(43:23):
think because they're taking two thousand that it's better.

Speaker 3 (43:30):
Yeah, and they don't understand.

Speaker 4 (43:32):
The sickest people one have gut problems before the virus
comes around for the flu, and so their bodies already
in a.

Speaker 3 (43:41):
Week in immune sate.

Speaker 4 (43:43):
That's why we did this tonight, because if you get
sick and stay sick too long, you were in bad
shape and you had a sign up that said attack
here right, and then you don't get well as fast.

Speaker 3 (43:56):
And the people that were the sickest that I.

Speaker 4 (43:59):
Dealt with during the phony pandemic, we're doing a thousand
milligrams of a scarbaic acid because they were told by
a nurse who worked for a doctor, how good that was,
and then I had to tell them that the doctor
that they're working for didn't study that has no clue,
you know, Like right now I have in front of

(44:20):
me vitamin C complex whole food as found in nature.
And there is such a thing as a scarbic acid
in natural vitamin C. It is the equivalent of an
egg shell protecting the egg. But vitamin C also has copper, tyrannase,

(44:45):
P factors, J factors, K factors, a scarbage in, bioflavonoid complex,
and rootin.

Speaker 3 (44:53):
Pretty complicated.

Speaker 6 (44:55):
Okay, what is what is a scorbagein?

Speaker 3 (45:00):
That's some type of a natural How would you describe it?

Speaker 1 (45:07):
Uh?

Speaker 3 (45:08):
They they work together in the vitamin C complex as I'm.

Speaker 4 (45:15):
Trying to I'm trying to how I worded that properly
cofactor where they all they all work together and they
complete a metabolic process. And then as you eat the
natural vitamin C, these things break down and go to
where they're needed. And an organic copper is very important.
And just like every one of those vitamins that I've

(45:38):
looked up in the last couple of weeks, everyone for
vitamin E had alpha takofferoll or mixed to cofferolls. And
when you look up vitamin E, there are two cofferolls,
but they're the eggshell protecting the vitamins E.

Speaker 3 (46:00):
And there's three of them, No excuse me, there's four.

Speaker 4 (46:03):
There's alpha, beta, gamma and delta to cufferrolls. And you'll
see these used in a lot of products as preservatives,
because that's kind of what they're doing in natural vitamin E.
But natural vitamin complex it's got xanthine, it's got F one,
F two, E two, E three.

Speaker 3 (46:23):
Lipisol, selenium.

Speaker 4 (46:27):
Quite a complex little deal there, and so what they
do they'll go in and they might take natural tocoffer
roll out of real vitamin E. Well, now it's nothing.
It's like you gave somebody a steering wheel and said
here's your car. And then a lot of them with
the vitamin C is scarbauice acid. They're making it out

(46:49):
of gmo corn. Very rarely do they break down real
vitamin C and steal a scarbice acid.

Speaker 3 (46:56):
It would be too expensive.

Speaker 4 (46:58):
So another one of those things where they're lying to
people and selling bad stuff. And like I said, I've
saw ten or fifteen in the last two weeks. It
comes in waves and they're just they're trying to get
people to buy that stuff.

Speaker 3 (47:14):
Bill, how about you.

Speaker 1 (47:18):
Yeah, I've noticed that too, and is oh.

Speaker 6 (47:25):
I have.

Speaker 1 (47:27):
My denta, says a son who's a surgeon, and a
surgeon told of Dad. If you see anything advertised on
the internet or on television, don't buy it.

Speaker 4 (47:41):
Good advice, so many and when you read those things,
they you would think it would make you walk on water.
And they're all full of junk. I checked everyone, and
every time I go to the ingredients. It's a good thing.
I don't comment on Facebook because I'd have to put

(48:01):
synthetic vitamins scarbaic acids, not real on every one of them,
and they would not like that, and they don't listen
to you if you call them up.

Speaker 3 (48:10):
So I've just given up on that, all right, guys.

Speaker 6 (48:13):
Anything else, well, I like my vitamin C in the
form of that unpasteurized orange juice. That's my favorite.

Speaker 3 (48:24):
Yeah, that's a good one. That's very good. In the
products that we have.

Speaker 4 (48:30):
Emuplex, I think has the highest amount of natural vitamin C.
And I'm looking it up as we speak, so I
don't sound totally lost, but I'm pretty sure it's got
the highest amount of anything that we deal with.

Speaker 3 (48:54):
Let's see here would help if I knew the alphabet.

Speaker 6 (49:00):
It's right after H yeah, all right, yeah.

Speaker 4 (49:05):
Vitamin C fifty four milligrams in mbiplex. That's one of
the highest. And see, that's the thing with natural supplements.

Speaker 3 (49:16):
You don't need a lot of stuff. They don't have
thousand grams and a house sized vitamin. They don't have that.
It doesn't work that way.

Speaker 4 (49:27):
So I don't know what people are doing, but they're
sure getting ripped off.

Speaker 5 (49:33):
Well.

Speaker 6 (49:34):
I know a lot of people who travel and they
like to take that emergen drink. I think it's a drink.
You mix it in water, I think, and you're supposed
to drink it before you get on the airplane, and
it's going to protect you.

Speaker 3 (49:53):
Yeah, it's not going to do that.

Speaker 4 (49:54):
Now we do have and when we do the next break,
I'm going to try to pick up I got a
couple of things for travel.

Speaker 3 (50:02):
It's from our friends at Strauss Naturals.

Speaker 4 (50:05):
Plus carrying your own imiuplex and I like to balance
between imuplex and.

Speaker 3 (50:14):
Epimune.

Speaker 4 (50:16):
Don't do the same one all the time, and that
kind of keeps your body a little stronger.

Speaker 1 (50:21):
I think.

Speaker 3 (50:22):
All right, well, nothing else. We're going to go right to.

Speaker 4 (50:25):
What everybody's dying for is the great jokes and relationship advice.

Speaker 3 (50:30):
That kind of stuff.

Speaker 1 (50:31):
No, No, the dying comes after.

Speaker 5 (50:36):
Too.

Speaker 6 (50:36):
Sha.

Speaker 4 (50:38):
There's a mean crowd out there. I feel like Rodney Dangerfield,
all right. So a guy, oh, yeah, I'll do that one. First,
a guy is retired and him and a friend got
into a heated dispute and so they're not friends no more.

Speaker 3 (51:01):
And the guy told him you can go to hell.
So he's angry.

Speaker 4 (51:08):
So he goes and finds him this old country lawyer
and he tells the lawyer, I want to sue he
told me to go to hell.

Speaker 3 (51:17):
And the lawyer said, well, if I was you, i'd
just let this straw, he said, but he told me
to go to hell. And finally the lawyer says, well, sir,
I looked, and you don't have to, all right. That's funny.

Speaker 4 (51:35):
I don't care who you are, all right. So cop
pulls over this guy and he walks up to the
car and he says, do you know why I pulled
you over? And the guy looks at him and said, well,
if you don't know, I'm certainly not going to tell you.

(51:58):
I thought that was great, all right.

Speaker 3 (52:00):
So this guy was.

Speaker 4 (52:01):
They were a bunch of them talking about how bad
their wives cook, and one guy said, my wife is
so bad cooking that she made my son alphabet soup
and he spelled out help.

Speaker 3 (52:22):
That was pretty good, pretty good?

Speaker 6 (52:25):
All right, be sure and call on me. I got
my I got my hand up.

Speaker 3 (52:34):
Go ahead, Susie, I gotta.

Speaker 6 (52:36):
Hear this, okay. During his police recruitment exam, a young
man with them, what would you do if you had
to arrest your mother? He said, call back up.

Speaker 1 (52:53):
I like that.

Speaker 6 (52:55):
I like that.

Speaker 3 (52:56):
Good trying to steal the show. Good stuff, all right.

Speaker 4 (53:02):
So on my relationship advice before I go to the
last joke, Ladies, if you're a man tells you that
he's gonna fix something, he will. There is no reason
to keep reminding him every six months.

Speaker 6 (53:24):
Oh yes, there is.

Speaker 3 (53:28):
I love it. I love it, all right. What else
did I have? Let's see here?

Speaker 4 (53:34):
Oh, I know what I want to talk about. And
this is on a much sadder note. A friend of mine,
Johnny Wood, I just saw from one of the ladies
that used to work at Budweiser. She puts out whenever
somebody passes and Johnny was just a few years older
than me.

Speaker 3 (53:54):
I think I'm not sure.

Speaker 4 (53:55):
I don't think it's too much older, but he just passed,
and that was kind of I really liked Timmy was
a really nice guy. And I got to thinking, people
spend a lot of time worrying about things like their
weight and their hair and did I get that thing removed?

Speaker 3 (54:19):
And do you know do my clothes look right? And
all these things are that we worry about, and instead
we ought to be really happy that we're still here,
that we still have a chance to do things. Is
we don't know what tomorrow is going to bring.

Speaker 4 (54:41):
And like from my friend Johnny Wood, they didn't mention
any illness or long stuff thing going on.

Speaker 3 (54:48):
Usually they mentioned something.

Speaker 4 (54:50):
And I just thought, you know, we all worry about
too many things that really we can't change. We can't
do much about it out and we ought to just
be happy that we're still here, that we still got
a chance to maybe make a difference, to do some good,

(55:10):
to enjoy life, to be with friends and family or whatever.

Speaker 3 (55:15):
But you know, we we don't.

Speaker 4 (55:17):
We don't never know what the next day is going
to bring. Susy anything, I thought I saw your arm up.

Speaker 6 (55:28):
Sound sound advice. You know worrying is going to make
you sick as well.

Speaker 3 (55:36):
Yeah, that's the stress. Then you're going to need our
head doctor. That's right, Bill Anything.

Speaker 1 (55:47):
Yeah, I had years ago, I had I knew somebody
who was a really negative, cynical person who said, enjoy
today because the only thing it could count on is
that tomorrow is going to be worse. I like that.

Speaker 3 (56:00):
I got one last little joke here before we go
to break.

Speaker 4 (56:06):
There was this young engineer and he had a pet monkey,
and he was interviewing for a job on a train
as the engineer or whatever they might need him for.

Speaker 3 (56:19):
He just wanted to work for that company.

Speaker 4 (56:21):
And so they brought him in for the interview and
he had to do some of it's written, and then
they get down to the final thing and he gets
an oral interview, oral test kind of thing from one
of the top guys there at the train company, and
so he's they go through some scenarios and he does

(56:44):
really good, and his pet monkey's name is Rufus, and
Rufus is right there by his side.

Speaker 3 (56:49):
Everything's fine, and then finally the guy says.

Speaker 4 (56:52):
All right, so you're the engineer, and you're going down
the track and all of a sudden you find out
that there's another train on the same track going the
opposite way, and neither one of you were able to
do anything about it. And you you find out that

(57:12):
you're going so fast that the brakes won't let you.
Guys stop quick enough.

Speaker 3 (57:17):
What are you going to do? And he thinks about
it for a minute and he says, I'm gonna go
down and wake Rufus. He said, why why are you
going to do that? And he said, well, me and
Rufus ain't never seen a train wreck. All right, Bill,

(57:37):
you got a weekly topic up your sleeve.

Speaker 1 (57:42):
I have to wake up.

Speaker 3 (57:44):
Okay, Oh, I know you were awake.

Speaker 4 (57:48):
I'm sure Steve is so awake. Behind the curtain, he's
thinking me, I was better than a cup of coffee.

Speaker 1 (57:59):
Okay, Well, out there there is a couple of coffee,
and then there's a couple of coffee or as they
say in Scotlands, and then there's aegis so yeah, to
answer your initial question, all right, well when.

Speaker 4 (58:11):
We come back, we'll go right to that. We got
just a couple of minutes, Sissy, anything.

Speaker 6 (58:16):
Else, Nope, I'm good.

Speaker 3 (58:19):
All right, Well, ladies and.

Speaker 4 (58:20):
Gentlemen, Remember natural organic doesn't really mean nothing unless you
do a little homework, because sometimes they'll tell you that
Kroger has got a full aisle of chips, and everyone

(58:40):
on that one side, the whole aisle has got canola oil,
and then over by the this pam and the coconut
spray and different olive oils and that kind of stuff,
they got a whole section of organic canola oil.

Speaker 3 (59:03):
We know it's not They've lied.

Speaker 4 (59:06):
They've they've changed things around and convinced people that they
played god and they created a canola plant, and canola
stands for Canada oil. So they've they have fooled people,
and they've got people drinking that kool aid and buying
that stuff. I've lost count of how many people told

(59:26):
me I thought canola oil was one of the better ones. No, uh,
the very best one is an extra virgin olive oil.
And then you've got to be careful where that came from. And,
like Bill said, very scary when it comes to meet
find yourself a rancher. There's a lot of good companies
out there today, especially small family places, and they don't

(59:51):
use antibiotics or any chemicals, any of that stuff.

Speaker 3 (59:55):
All right, Well, this is doctor Krooper's Natural Health Hours.
The cuckoo clock is telling me to go to break,
all right, and they're all working together. Hey guys, that
was great. You're gonna get a raise anyway. This is
doctor Grouper's Natural Health Hours.

Speaker 4 (01:00:10):
It is August six, twenty twenty five, and Susy Bill
producer Steve behind the Curtain of Myself will be right back.

Speaker 3 (01:00:19):
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You've heard me t suzy 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.

Speaker 3 (01:01:42):
And she likes her t plane. By the way, what
a company.

Speaker 4 (01:01:46):
When you tell them your budget, they take great pride
in meeting it or going lower, not above. The quality
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eight three zero three seven seven two one three one.

Speaker 8 (01:02:20):
Up Down, got his hustles the bowery, got his bumps,
forty second speed, got big gym, I won't get bull
shooting's on a little gun. Get you big and dom
as a man can't come bu strong, go down the
country house and were in the bad boots all get
together at night. You know they all go big gym

(01:02:42):
boat just because.

Speaker 3 (01:02:46):
And you see you don't tug on.

Speaker 8 (01:02:48):
Superman's keep you don't speed into look win you don't
pull a mask on that, hold on range, or run
your domains around with a gym.

Speaker 3 (01:02:57):
But indeed, and.

Speaker 8 (01:03:02):
What out of south down the bound my farmer country
board said looking board a man named Jim.

Speaker 3 (01:03:08):
I am a bull shooting board. My name is Will.
In a car, but down home and call me slimper.

Speaker 8 (01:03:14):
Hey, I'm looking bore the king aboard the second seedy
drive on drop cop that and acted as we he
took call my money and it be sound fun and
brought a con to get my money back. And everybody said, Jack,
don't you know where you gonna talks for a man's king?

Speaker 3 (01:03:32):
Get on steed, the little wind, get on board.

Speaker 6 (01:03:36):
The mask off on long rings around you dons.

Speaker 7 (01:03:39):
Around the gym, but not out eating need.

Speaker 6 (01:03:45):
What a horse fell for a cool.

Speaker 3 (01:03:47):
Roope be the come by.

Speaker 8 (01:03:49):
But then the norbold streets they win a coutain with
don they on the ball that was in blood? That
want the soles or the big man's piet. And he
was taunting out a hundred fleece, says and he shot
in a couple of moments, and you better leave a
big gal.

Speaker 3 (01:04:12):
All right, we are back. Evidently you don't want to
lose money to that guy.

Speaker 4 (01:04:18):
Welcome back to doctor Krupa's Natural Health Hours. We've got Susie, Bill, Producer, Steve,
and me hanging in here.

Speaker 3 (01:04:26):
And I saw a little note guys you were talking
about the place Matt that because of me, you call
it a police Matt and then is very cool looking.

Speaker 6 (01:04:38):
Bill.

Speaker 4 (01:04:38):
You can't see this, but I'll send it to you
tomorrow and you can click on the Rumble link and
you'll see they got a big old excavator.

Speaker 3 (01:04:47):
In there that says I dig minerals. Pretty cool, Pretty cool.

Speaker 6 (01:04:52):
All right, that's Steve's doing well.

Speaker 3 (01:04:55):
Yeah, that's why he's so tired. He had to make
an excavator, right he for that?

Speaker 4 (01:05:01):
Yeah, well, you guys are a good team on that.
And and we're just gonna bless me for coming up
with Place Matt. All right, Bill, take it away.

Speaker 1 (01:05:13):
Okay, I want to kind of touched on something that
it comes from what I was sorry about last week
about residual brief and wanted to uh and he finished
that up a little bit. It came it came up
with thinking about a client patient I had many years ago,

(01:05:37):
and he had this issue for for for basically his
entire life. He was at that point, I guess the
late fifties and early sixties, but it had bothered him
on and off for his whole life. But essentially it
comes from from the fact that you know, when we

(01:05:58):
was talking last week about how this different losses, different
issues of grief in our life are kind of cumulative,
and they add up and they overlap, and they they
kind of blend in. And one of the one of
the symptoms that we look for with with that is
that it's it's a transference. It's uh kind of almost

(01:06:24):
a delusion, but it's a transference enough so that that
when we hear about something happening, and I and thinking
about the floods in the Hill Country, but when we
hear about some disaster or something something terrible happening, it's
almost as if we become a victim and we actually

(01:06:50):
experience the terror, the horror of somebody who actually suffered
in that uh, in that event, or we become like
a relative to that victim. I say, as so many

(01:07:11):
parents who lost children in this in this last flood,
we've we experienced literally, physiologically, emotionally experience h the tearing
of of what they're going through. And this particular patient
of mind had had this profound fear of floods. He

(01:07:39):
was to the point of avoiding any kind of situation
where that might be a possibility. And in talking about this,
you know, why, why does this carry over so far?
He said that when he was a very small child,
three or four years old, he had a recurring nightmare

(01:08:01):
of being in as he said, i'd like a desert.
There's no living plants, just rocks and gravel and sand.
And then he said it was like he was caught
in a flash flood. And what he remembers of that
dream was that he drowned, and he can remember vomiting

(01:08:22):
the mud from that flood, from that stream. He said this.
He had his dream over a period of three or
four or five years, starting at a very early age,
but that dream affected him for his whole life that
any time he heard about a flood, anytime he saw

(01:08:43):
something on the news, or even began to think almost
obsessively about us to dwell on it. It's almost irrational fear,
well it was. It began to build up in him
and would literally shut him down for two or three days. Okay,

(01:09:09):
talking about that event with him over a period of
time really began to soften its effect. I don't think
it would ever really go away. I mean, the impact
was too profound. But the identity that he felt with
victims of these kinds of events or relatives of victims,

(01:09:34):
literally with the transference of his early childhood experience. And
where that experience came from, who knows? Who knows. You know,
you can get in a life past life regression and
all of that, but where that came from, we don't know.
You know, so many of these images that come to

(01:09:55):
us as very small children. People say, oh, well they
just got a they just got a good imagination. Well,
you don't have much of an imagination, one, dred Free.
The stuff comes from somewhere, all right, And I don't
know where, But I said, it's a little beyond it's
a little beyond a simplistic response at any rate. One

(01:10:18):
of the things that I've noticed with patients who have
these kinds of issues is that usually they've been they've
they've experienced these things for years, long periods of time,
and they really become part of the fabric of their personality.
How do you begin to diminish that impact?

Speaker 3 (01:10:41):
I really believe that.

Speaker 1 (01:10:42):
As I just said, you know, you can never erase it.
You can never be entirely free of these images, these memories,
these dreams that we've had for so many years, and
they're not constant. Sometimes, as he would saying, sometimes he
can go ten years without that dream, but then that
would come back in full force. All what triggers that

(01:11:04):
And I think it's all kind of interwoven and then related.
If we could become more aware of it as it's occurring,
as these dreams come in or these transferences of visions
come into us, if we understand that that's what they are,
it helps to diminish them, but it's not going to

(01:11:26):
eliminate them. And I think we have to accept that.
I'm literally of that word, but we have to accept
that that's just part of our experience. That's who we are,
and it colors our personality, it colors our relationships, the
colors who we are. It's just part of it. One

(01:11:48):
of the things that we used to talk about in school.
We're talk about this transference issue, transference and counter transference
for two the topics of discussion. I don't know if
they are anymore, but faculty, you should get all worked

(01:12:10):
up about this stuff. You know. The transference is where
we as therapists become so identified with a lot of
patients talking about that we really take on the characteristics
of his of his issue. Counter transference is when we
begin to transplant our values or our visions on to

(01:12:37):
a patient. And both of those are things to guard against.
And that kind of leads into what I really want
to talk about tonight. But I think that, you know,
when somebody is talking to us about things that have
been a problem to them, or are a problem, or

(01:12:58):
have been significant in their experience, to maintain our sense
of objectivity and just to listen. We don't have to
verbally respond to everything that somebody is talking to us about,
but we do have to listen attentively and critically. I've
talked about listening several times of war. I'll probably do

(01:13:20):
it again. But how do we how do we keep
that objectivity and just and listen emphatically but not to
get not to allow that transfer to occur, not to
allow ourselves to get caught up in the emotionality of
somebody else's experience. So what I really wanted to talk

(01:13:45):
about tonight was a thing that we try to talk about,
you talk, you talk about a little more on on
your end of it. I do, but I call it
an individual realistic wellness. And again it came came to
mind three weeks ago with with somebody that I've known

(01:14:12):
for many years who has elderly parents. And these parents
are past their mid nineties, so they're elderly. They're even
older than dark and that's that's impressive. But they the
comment was that, uh, this person's father was was crossing

(01:14:39):
a room and was just being inconsiderate of of other
other people's presence. Would would you know, occasionally step on
a toe or occasionally would uh you know cause a
prop And I said, you know when when when you're
you're ninety whatever years old, and you're worried about falling
down from point A to B, you don't worry about

(01:15:04):
being considered another person's foot, that that individualistic wellness resides
in him and he's trying to do the best he
can with what he's got. Now it may not fit
our definition of wellness, but it's his and he's the
one that's got to not He's the one that's going

(01:15:26):
to fall down if he doesn't take care. So One
of the things that is a therapist that we would
have to understand is that everybody's definition of what's wellness
what does that mean really kind of mirrors one of

(01:15:47):
the diagnostic issues that we came up with, and I'm
thinking particularly of depression, that there are some people that
I've talked about this before, there's some people who who
don't have the same happy outlook as others. For them,
that's their baseline. You know, that's kind of a hypomanic thing,

(01:16:10):
and a manic issue being an elevated mood. You can
have a hypomatic issue, which is a depressed mood, but
for them, that's that's their baseline. That's who they are.
We can't I don't think if therapis tried to change that.
That's who they are and we have to accept it.

(01:16:33):
That's their vocabulary of life and that's the way that
they're going to look at things. And for us to
try to disrupt that to fit a happier outlook of
a more positive outlook, that's not our job. And when
we're talking to people in a non therapeutic environment, we're

(01:16:53):
talking to friends or we're talking to acquaintances or stuff,
and they're talking about how they're feeling about things for
us to have to understand that our job is to
accept that and listen to it. If somebody asks or
an opinion or advice, that's one thing, and then you

(01:17:16):
can you can say, well, yeah, maybe I could do
it this way, or maybe you should do think about this,
or But if they don't ask for opinion or advice,
if it's offered, usually just makes them mad and and
it should. You know, they're not they're not seeking a

(01:17:39):
solution to a problem that they don't have. If they
have a problem and they want some some advice, they'll
ask for it. If they don't want an advice, we
don't offer it. It's not it's not our job. And
that's that's It's true in any kind of conversation we
have with so But a lot of times people just

(01:17:59):
need to to vent, as we used to say this,
and they need to talk. They just need to get
it out of their system. I've used to live next
to a guy who really needed to vent a lot,
and it was fine. If occasionally he said, what do
you think I should do about that? Then that would

(01:18:20):
be another that that gets into another thing. But you know,
he didn't ask and he just needed to get it
off his chest. As my dad used to say, then
it's my job to let him do it. And as
a friend and as a neighbor, I think that's that's appropriate.
I don't think there's anything particually bizarre about that.

Speaker 6 (01:18:40):
It's just.

Speaker 1 (01:18:42):
Everybody has a has a different level of functionality. And
you know, when I talk about wellness, that implies more
of a physicality, uh issue. When I talk about well being,
that has to do more of the emotional, intellectual or somebody.

(01:19:05):
Somebody can be in fairly substantial pain, physical pain and
still have a sense of well being. That's their baseline.
And if they've been if they've been kind of minimally
depressed their whole life, their introspective they're quiet, they live
in their head, they're not buoyant or extroverted or living

(01:19:30):
outside their body. That's who they are, and they can
have a sense of well being when to us it
looks as if they're not really very happy people. No,
I don't know what happy people means, but we hear
that a lot. Well, he just wasn't a very happy person. Yeah,
so as he was, How do we deal with that?

(01:19:53):
Recognizing the difference between well being and wellness. I mean,
they're closely related, and certainly if we're if we're really attentive,
we can understand that where we are with those two
things make a difference in our behavior, make a difference
in the way that we function around other people or

(01:20:15):
that we function by ourselves. And having having a sense
of let's say, the individuality of our particular or our
peculiar outlook.

Speaker 3 (01:20:31):
And being all right with it.

Speaker 1 (01:20:32):
If becomes a problem for us, then we have the
option to fix it or to let it.

Speaker 3 (01:20:37):
Let it lie.

Speaker 1 (01:20:39):
But then that's the decision, and that's that's not something
that just kind of occurs and we just don't kind
of go with the flow. We've become a little more
proactive about how we deal with our behavioral change. We've
talked a couple of a couple of times ago about
watching watching our behavior change as as we as our

(01:21:02):
is our physical wellness changes. If we become uh, if
we're not feeling well and that that lasts a couple
of weeks, we're going to notice the behavioral change. We're
going to be irritable, We're not going to be very
much fun to be around. Sometimes that's a that's a
good thing to be able to do. But we need

(01:21:22):
to we need to be able to back off. And uh,
as I say your phrase about you know what, listen
to what your body tells you, well, yes, this is
listening to what our mind tells us. And as we
watch watch our moods fluctuate, being able to perhaps isolate

(01:21:43):
what causes that fluctuation. It's not going to fix anything
unless we decide to fix it. But if we think
about what causes us to have a different perspective, if
we're irritable all the time, if we're barking at people,
if we're jumping down people's throats, or what's with that,
and we may decide to change it or not, you know,

(01:22:06):
but at that point it's a decision. We make a
choice about how we're going to deal with that. Is
so physical wellness and emotional well being well well to me,
they're they're separate. They're also very closely related. And I
don't I don't think that we can can have a
sense of unwellness and have a sense of good well being.

(01:22:32):
I think they have to work in concert. And I
think that again, being able to attain an objectivity about
ourselves and how we're how we're responding to things takes practice.
It takes a lot of a lot of energy. That uh, well,

(01:22:55):
when I was in my twenties and thirties, I didn't
know this. Since I'm now in my past forties, I
begin to have a little bit more ability to look
at myself that way. And if I decide to be
an old curmudgeon, then okay, then I'm fine with that.
You know, if I decide I'm tired of irritating people

(01:23:17):
because I'm stapping back, then I can decide to change
my behavior a little bit. But again, it's everybody's different,
as you've as you've remarked many times, and particularly regarding
supplemental treatment, everybody's different. Everybody responds to things almost uniquely. Well.

(01:23:41):
The same thing is certainly true with our emotional health
and intellectual health and being able to maintain a sense
of discernment about where we are and what we're doing.
It's it's important there.

Speaker 4 (01:23:58):
You go, wow, always deep and always good stuff. And
I really agree that you brought up a good point
that I hadn't thought about. But well being and and
and being well very closely related. You don't think about
it that way A lot. But when somebody's not doing

(01:24:23):
well and one or the other, it can make you
physically sick, or the physical stuff can make you mentally struggle.

Speaker 3 (01:24:32):
So pretty cool, Susie anything.

Speaker 6 (01:24:36):
Yeah, that's what got got me, you know, being well
and you know being mentally well, and how that that affects,
you know, our health, being mental. That's just me. That
was a joke.

Speaker 3 (01:24:56):
Yeah, I was lefting, but I was trying to control it.
Whoever diagnosed her as being mental, Bill.

Speaker 1 (01:25:09):
Well, she you know, I've never never met this lady,
but she is a lady who lives in her head.
And uh, it's a it's a very different outlook from
somebody who's more extroverted or more who lives outside as
opposed to live inside. Inside. People are usually pretty thoughtful

(01:25:33):
and they mul stuff over and they tend to be
affected more deeply sometimes by things that happen to them
than other folks aren't.

Speaker 3 (01:25:45):
Yeah.

Speaker 4 (01:25:46):
Well, one thing I can tell you about Susie is
a lot of times she has the exact answer, but
she doesn't listen to herself. She'll give you all the
information you need, but she doesn't hear herself.

Speaker 6 (01:26:04):
She doesn't take her own advice. Well, you know, I
try to talk to cats because they don't spread rumors
and that they don't always help me.

Speaker 4 (01:26:17):
Good stuff, all right, guys, Well we're almost at break.
I did pull up the Strauss travel Bug and what it.

Speaker 3 (01:26:25):
Is is ginger and garlic, and I think they use
fermented garlic, and it is some great stuff. It's a
little bottle. What is it here? It is three point four.

Speaker 4 (01:26:38):
Fluid ounces And I don't remember, but I think what
was the name of that store, Susie, I think it's
still on our website.

Speaker 3 (01:26:48):
Oh, power Mall, Yeah, Power Mall.

Speaker 4 (01:26:54):
I think if you call them up there is a discount.
If you say affiliated with Doc Krupa and the show.
They know us, and I think they give you a
little discount. But they've got some great stuff. They've got
heart drops, and they've got kidney stuff, and they've got

(01:27:15):
bladder stuff, and they've got immune stuff, and they've got
what I really like about the heart drops, it's got
garlic in there, and garlic is so fabulous for us.
But this little travel bug, I've got a couple of them.
I bought a few back and they last a long time.

Speaker 3 (01:27:32):
This one says it's still good until twenty six.

Speaker 4 (01:27:39):
Yeah, still good until April of twenty six, and great
to take with you. And they got ginger in there
because ginger always helps settle a six stomach. And then
the garlic to kick butt and take names on whatever's
making you sick. Great stuff. And then they've got in

(01:28:00):
the cardio I mean the heart drops. And then they
have a heart I forget the name of it, heart
something else. Oh yeah, here it is right in front
of me.

Speaker 3 (01:28:11):
It's good having a secretary. They have heart drops.

Speaker 4 (01:28:18):
They have the travel bug cold Storm, which is really
kicked up a few notches to help fight.

Speaker 3 (01:28:26):
When you're sick. Kidney support, cardio support, heart drops, heart
drops with cinnamon. I like the cinnamon, the one without cinnamon.
I don't like.

Speaker 4 (01:28:37):
Bladder support for US men, prostate support, smooth regino, and
an immune support. So they got quite a few good
things from Strauss Naturals. They are in Kamloops, Canada, I believe,
but they have some offices and things going on down
here and some pretty good people. So all right, anything, guys,

(01:28:59):
for we go to break Susie. Nope, Bill, all right, Susy,
you got a recipe up your sleeve or.

Speaker 3 (01:29:07):
Two yeah, I did.

Speaker 6 (01:29:08):
It's when we've done before, and it was just uh apropost.

Speaker 3 (01:29:15):
Oh okay.

Speaker 4 (01:29:17):
I just went to Calico Farms and Susy said, don't
tell her what I bought, but I told her anyway.

Speaker 6 (01:29:23):
Uh.

Speaker 3 (01:29:23):
And I just tried some of the jalapeno ranch today.
Oh yeah, oh, oh my god, heaven. It was heaven.
All right, Well, this is doctor Grouper's Natural Health Hours.

Speaker 4 (01:29:38):
When we come back, we're gonna help Susy with the
name of the company and we'll go right to her recipe.
So please listen to our sponsors and we will be
right back.

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(01:30:40):
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Speaker 7 (01:30:56):
As Heaven, West Virginia, Blue Ridge Mountain, Channon. The river
life is old, older than the trees, younger than the mountains.

Speaker 3 (01:31:17):
Grow in lack reeds. Country roads. Take me home.

Speaker 7 (01:31:25):
To the place.

Speaker 3 (01:31:28):
Y line, West.

Speaker 6 (01:31:31):
Virginia Mountain, my mind, Take me.

Speaker 7 (01:31:37):
Home, country road, all my mem breeds to gather around
her minor's ladies. Stranger to blue water, dark and dusty trees.

(01:32:00):
All the scott mister, taste the bloom shine to you.
Dropping the country road.

Speaker 3 (01:32:10):
Take you home.

Speaker 7 (01:32:13):
To the lame, Take you.

Speaker 3 (01:32:25):
A country road. All right, we are back. Welcome back.
That was John Denver, and I think he's pretty good.
He's got some good songs. There's one thing. I have
never found any artists that I like everything they do.
I don't care.

Speaker 4 (01:32:46):
There's not Some people will tell me, oh, I love
that group. Well, I love songs from different groups and
different people, but never everything.

Speaker 3 (01:32:55):
It just don't work that way for me, all right,
well we are back.

Speaker 4 (01:32:58):
Welcome back to doctor group was Natural Health Hours and
this is the time of the show where we help
poor Susie who has stumbled along.

Speaker 3 (01:33:07):
With the t in their cart tequila, and.

Speaker 4 (01:33:10):
We're going to give her the name of the company
so she can tell other people. And it is remastered
and developed construction.

Speaker 3 (01:33:19):
Take it away, Susie.

Speaker 6 (01:33:21):
Well, I think you've done that one before.

Speaker 3 (01:33:24):
Oh no, I know everyone I've done. Have you written
down all of them at one time or another?

Speaker 6 (01:33:31):
Yes, it's actually renovation and design custom homes. We're in
the Texas hill Country. You can go to doccroupi dot com.
Go down about three quarters of the way and uh,
there's a link that will take you to our websites.
And we can also be reached at eight three zero
three seven seven two to one, three to one.

Speaker 3 (01:33:54):
And I know what you're thinking about.

Speaker 4 (01:33:55):
There was one time that I put developing, so developed
would ring a little close to that. But yeah, each
each week, being the incredibly almost talented person that I am,
I come up with something new.

Speaker 3 (01:34:11):
All right, Well take it away on the recipes.

Speaker 6 (01:34:14):
Well, and I got one, and you know, I was
just going, Okay, how can I make you know amino
acids and you know, healthy fats and whatnot taste better,
you know. So I thought, you know, it's still summertime.

(01:34:35):
And I love this recipe. We like to do it,
or I like to do it at least once a year.
And there was a place a little and I miss
it so much, a little tea house in Fredericksburg. And
it was called Peach Tree and you you know it
was I mean, I saw men in there, but you know,

(01:34:58):
not you know, really manly man. But it was a
tea house, you know, and you could get like, you know,
raspberry tea and have you know, a chicken salad on
a croissant, and you know, cloth table table coverings and

(01:35:19):
you know, little round bistro looking tables. And it was
just a big old huge picture windows all the way
around and it was just an awesome fun place. And
I do miss it. Fredericksburg has changed so much. But
this is Peach Tree chilled avocado soup. And you know this,

(01:35:39):
this has to be one of my favorites, and it's
time for me to make it again. Okay, So this
is a fairly large recipe. If you're going to feed
an army, you know, go for it. It's thirteen servings.
But I always cut this right in half, so I'm
gonna go with the full blown recipe as it is.

(01:36:01):
So four ripe avocados, peeled and pitted. Of course, scoop
out the avocado. I put all of this into a
food processor, just dump it all in. And you have
to kind of have a big food processor for this.

(01:36:23):
If not, you know, a blender. One clove of garlic.
But here's a way you could use some of your
fermented garlic. And no, I don't cut that in half.
I just used the whole one hole garlic cloth, four
green onions, and five tablespoons a fresh cilantro, and I've

(01:36:45):
used dried when I didn't have any fresh. You know
that stuff likes to go bad in about twenty one minutes,
and a tablespoon of sliced pickled hallo pene and it
does make a difference. I don't know why, it just does.
I've used fresh, but for some reason, the pickle and

(01:37:07):
if you had fermented, great with the juice, half a tea,
spin a tabasco, whatever kind of a liquidy topa chill.
I think it's what I have in my pantry. I
don't really care too much for Tabasco. But the topa Chico,

(01:37:30):
I think that's what it's called. Half a tea spin,
three cups of sour cream. You could use like a
you know, a kifer or fermented, you know, good quality yogurt.
A cup of buttermilk. Now y'all know why I was
asking Doc if Calico Farms had buttermilk. Eight cups of

(01:37:55):
chilled and it gives a brand not necessary chicken broth.
But every time I make this, I use bone broth
instead of chicken broth. Just a little extra nutrients, Celtic
sea salt. It does not call for pepper, but always
add it. And then you can, of course garnish I

(01:38:17):
never do with some more sour cream. And this is
full fat. You know you need that fat in your diet.
You don't want low fat that defeats the purpose. And
then you could mise upt some more green onions and
sprinkle it on top. So, like I said, it's one dish,

(01:38:42):
dump it all in, give it a whirl either with
your blender, vitamins or food process or if it's big enough.
But also when I cut this in half, it my
food processor handles it fine. I would say, after this

(01:39:02):
is all done, what I do if I know I'm
going to be making this the next day, I'll put
my chicken broth in the fridge or bone broth in
the fridge so that it's cold, have my avocados in
the fridge, and make sure it's cold. And because I'm

(01:39:24):
too impatient, I literally want to pull the poor this
from the food processor into my bowlt and eat it.
I cannot wait for it to chill. And talk about nutritious.
This stuff is good, very very good. I don't know, doctor,

(01:39:46):
do you ever try to make it?

Speaker 5 (01:39:50):
No?

Speaker 3 (01:39:50):
I don't think so.

Speaker 4 (01:39:52):
It sounds good. I would have never thought of a
cold soup that would have just flew.

Speaker 3 (01:39:56):
Right by me.

Speaker 6 (01:39:57):
No, this is so absolutely yummy, and you ought to
try it. And you can where when I say cut
it in half, like I said, use the whole garlic clove,
and down here where it says a half of a
teaspoon of tabasco. When I cut it in half, I

(01:40:23):
still add half a teaspoon of tabasco. And it is feeling.
You know, most soups after an hour you're like, now
I'm hungry. Not with this soup. And it's just so
fantastic for summertime. And if I really and truly, if
I had to say what my favorite soup was, it

(01:40:45):
would be this one. And I've probably been making this
for no. Ten to fifteen years, maybe twelve years, but
like always over at a Rumble channel, and I want
to encourage y'all to, you know, give us a follow
and give us a thumbs up. You know, it helps

(01:41:05):
get the word out to more people. And that recipe's
going to be right there in the comment section and
you can refer back to it or you know, print
it now. So that's it. It's all got.

Speaker 4 (01:41:22):
Sounded good. I told you I had that jalapeno ranch today.
Oh it was so good, you guys. I put on
the Rumble stuff in the chat and in the comment
section Calicle fresh Market if you'd like to look it up,
and the one in the chat section, let you click

(01:41:44):
on it right now. The one in comment you have
to copy and paste, I guess is what Susie said.
But if you look up Calicle fresh Market and you're
interested in stuff, it's.

Speaker 3 (01:41:57):
About an hour or so from me. I don't know
how far from Bill or how far from Susie and.

Speaker 4 (01:42:06):
Steve, but they've got everything raw cow milk, goat and milk,
all kinds of great stuff, sausage, cheese, we're all butter.
This last time they had raw fudge and honey and
eggs and meat and.

Speaker 3 (01:42:25):
Some great sausage. I bought a.

Speaker 4 (01:42:29):
Some kind of a Jalapino sausage and I thought it
might be real spicy, but it was perfect.

Speaker 3 (01:42:35):
And they just got all kinds of stuff.

Speaker 4 (01:42:36):
They've got the cream, and I think they have buttermilk,
and they've got a couple other things, probably more than
I can remember. Oh, they've got different cream, cheeses, pimento, cheese,
all kinds of great stuff. So if you guys want
to check them out, it's Calico Fresh Market up in Conroy.

Speaker 6 (01:43:00):
It makes me very very very sad.

Speaker 3 (01:43:04):
Well, you and Steve could make a road trip and
take coolers with dry ice and go stock up. Or
if you call herman, he might be able to send
all that stuff with you. If you had a big
enough harder for you guys, you would love it.

Speaker 4 (01:43:22):
They got the chocolate milk that they call fudgy, and
I think they said they make it with like six
different chocolates, but.

Speaker 3 (01:43:32):
Everything's made with raw milk. And it's just fabulous.

Speaker 6 (01:43:37):
So how does he charge for a pound of raw butter?

Speaker 3 (01:43:42):
You know that.

Speaker 4 (01:43:43):
I don't remember what it was I bought too this
last time, just because every time they got it, I
get it, because there was a couple of times they
didn't have it. I'm I'm guessing now you could probably
click on the website, but I'm guessing it's at least
ten bucks.

Speaker 3 (01:43:57):
But I don't know that for a fact.

Speaker 6 (01:44:01):
Really that's a good price because to make a decent
amount of butter from Miller's cream, I need to pints
and they are nine dollars each because it takes the
way he explained it to me, it takes a gallon

(01:44:22):
to make a pint of cream.

Speaker 1 (01:44:25):
Yeah.

Speaker 4 (01:44:25):
I actually made my own butter one time at the office,
and I didn't have something to mix it, so I
had to walk around shaking this thing for It was
a lot of work, A lot of work. I'm pulling
up the market right now, build anything on her recipe.

Speaker 1 (01:44:47):
No, what I was interested in your remark about cold soup.
Didn't you ever have any borsh.

Speaker 3 (01:44:54):
Maybe?

Speaker 4 (01:44:55):
But I never thought, you know atto, Yeah, it didn't
hit me right away when she first said that.

Speaker 3 (01:45:04):
Yeah, I'm looking.

Speaker 4 (01:45:06):
They Oh they've got Tallo also, yeah, so you can
cook with Tallo. And they just got a lot of
great stuff up there.

Speaker 6 (01:45:17):
Yeah, I'm looking. You know, the pimento cheese, kombucha. You
know the kombucha. I think, depending on what you were fermenting,
would make a good starter, you know, for your fermentation.

Speaker 3 (01:45:35):
And they have Kiefer also.

Speaker 6 (01:45:38):
Yeah. See his milk gives a doll Now what now,
mister Miller went up to ten dollars a gallon, but
on paying nine.

Speaker 3 (01:45:52):
Yeah, they've got kombucha, honey, yogurt, cream cheese is all
kinds of them just blows my mind, all the things
they come up with it. But I love helping them.

Speaker 6 (01:46:04):
So this jalapeno cream cheese makes me very sad.

Speaker 3 (01:46:09):
Well, you need to call them, talk to Herman. Talk
to Herman. Tell him that you and Steve and maybe
a few people would like an order.

Speaker 4 (01:46:22):
And is there any way that they can ship it
or can you get if you come, can you make
sure ahead of time everything's ready and take dry ice?

Speaker 6 (01:46:33):
So they are It does say shipping on here.

Speaker 4 (01:46:39):
Yeah, I know they used to ship local, but I
don't know about shipping to a foreign country like Harper's
Valley PTA.

Speaker 3 (01:46:51):
So I don't know they know, is that something that
interest you? Any of that kind of products.

Speaker 1 (01:46:58):
Some occasionally. I've never been a big fan of cream cheese,
but it depends on what kind of cake you put
it in.

Speaker 4 (01:47:12):
Well, the raw milk has me I'll never forget. The
saddest thing ever, I pulled up there several years ago
on July fifth, and the fire department was still finishing up.
The building had burned down. They lost all their products,

(01:47:33):
they lost a few animals, and they found fireworks at
the front door. And they had a lot of problem
years ago with people, especially in the government, the county
government and stuff, not liking them to sell raw products
because that's sinful, you know. So who knows what happened
back then. But I pulled up that day right after

(01:47:56):
the fire. Guys were just wrapping it up, and it
was so sad.

Speaker 6 (01:48:01):
Yeah, it doesn't look like they would ship. I put
the ZIP code in and I think we're just too far.

Speaker 4 (01:48:10):
But see nowadays, with dry ice, you know, it might
be worth it for you guys to put in an
order and they pay somebody to deliver it, you know,
or you go there and get it, so there's something
to think about if you if you went, and because
you can freeze a lot of stuff, I freeze all

(01:48:31):
the milk. Right now, I've got pimento cheese, and then
I've got the jalapeno ranch. But I've bought the chocolate milk,
I bought the keifer, I've bought the cream.

Speaker 3 (01:48:47):
I always buy butter. Butter is one of those things.
I'm so spoiled, I.

Speaker 4 (01:48:51):
Don't want to run out, and I buy seven or
eight gallons of milk when I go.

Speaker 6 (01:48:57):
I've never had I've never been sat spied with the
texture of the milk after I froze it.

Speaker 4 (01:49:04):
Yeah, well, if you do it with raw milk from
there and you shake it real good and then put
it in the freezer, it works perfect. And then what
I do when my gallon and the refrigerator gets halfway down,
I pull the other one out and let it start
to frosting, and periodically I walk in there and shake
it as it to frost, and then when it's ready.

Speaker 3 (01:49:27):
I've never had a bad one yet. The only time
I've seen bad ones if he froze regular milk.

Speaker 4 (01:49:36):
So I don't know, but like I said, you could
call Herman and talk to him. I'll send you his Well,
I think if you call that number then it goes
to Herman automatically anyway. Okay, so but you know, you
and Steve could do it, and like I said, they
got a little bit of everything.

Speaker 3 (01:49:57):
The fudge is something new and it's not cheap, but it's.

Speaker 4 (01:50:01):
Really really sinfully good. All right, Well we're at that
time of night, guys, Susy, anything you like to close
out talk about anything we've covered tonight.

Speaker 3 (01:50:16):
Well, no, not.

Speaker 6 (01:50:19):
Axcept not not really. You know, I've thoroughly enjoyed the show.
I'm always interested when you talk about you know, the
immune system and you know how to maintain, how to
feed it, and just very appreciative of the information as always.

Speaker 4 (01:50:43):
That's why I like epimmune and immuplex because they've got
so many great things in there. Emmuplex has got some
raw glanular like spleen liver and maybe thymus. Let me
take a look while we're talking, so I can sound
like I know what I'm talking about.

Speaker 6 (01:51:04):
While you're looking. Just about before you know the season,
if you will, first coal snap or whatever, we both
start taking you know, the emuplex and Uh, and I
had forgotten to kind of go back and forth between
the emuplex and the epimune, and we'll we'll definitely do
that for this this year's bug season.

Speaker 3 (01:51:29):
Yeah, I'm looking right now.

Speaker 4 (01:51:34):
It's got vitamins A C E P twelve fullic acid, zinc, copper, chromium, iron, selenium,
thymus liver and spleen glanular. So there's three glandulars and
pretty impressive stuff.

Speaker 3 (01:51:52):
They they thought of this way back.

Speaker 4 (01:51:55):
And I'll tell you what's really good. If you get
some of that uh cold star from Straus Natchels, it's
it's kicked up, not as unknown as Emerald would say. Uh,
it's got garlic and it's over two thousand plus phytochemicals

(01:52:16):
in it to be proven to kill bacteria, fungus, parasites,
viral stuff, and uh, it's it's it's some tough stuff.

Speaker 3 (01:52:26):
And it's it's they have it arctic cherry flavor.

Speaker 4 (01:52:32):
And it's the cold storm, which is cold and flu
rescue and it works.

Speaker 3 (01:52:38):
I've got some of that here too. You know, one
of those things you stock up and you don't need
a lot.

Speaker 4 (01:52:44):
So if you got sick, great and if you if
you take a little of some of these things, like
the garlic and the amiplex and the epimune ahead of time.
No self respecting virus is gonna host come.

Speaker 3 (01:52:58):
To you and let you be the hole. They're just
not going to like that.

Speaker 4 (01:53:03):
Yep, all right, Bill, anything since Sissy's bailing out on me,
you ruined her?

Speaker 1 (01:53:13):
No, not really. I spent kind of a quiet week,
and those are nice. I find as I become more
ancious that I enjoy quiet weeks more.

Speaker 3 (01:53:25):
Are you doing a lot of reading still? Oh? Yeah, yeah, yeah, yeah.
I just finished reading.

Speaker 4 (01:53:35):
One book and I'm getting ready to reread The Poison Squad.
And ladies and gentlemen, I'll tell you what, if you
don't want to read, go get that film.

Speaker 3 (01:53:45):
You got to watch it, you will you hear me
talk about it all the time, but it is worth watching.
Doctor Wiley was.

Speaker 4 (01:53:52):
A He was the best thing ever for us, and
they beat him up unmercifully because the big companies and
the pharmacy and the government all got in bed and
decided they could make money while they killed us with
bad ingredients. So at least now Coca Cola is going

(01:54:14):
to have to go back to cane sugar instead of
that corn fructose junk they've been putting in it.

Speaker 3 (01:54:23):
It blows my mind that all around the world they
sell it.

Speaker 4 (01:54:27):
Without high fructose corn syrup, but here in this country
they've been poisoning us forever.

Speaker 3 (01:54:33):
If you like that, and it's so sad. It costs
more to use that stuff, and they know it's bad,
and maybe they're working with Bill Gates. I don't know.

Speaker 6 (01:54:47):
So do you know for sure that they're gonna put
raw hold cane sugar in their products? Are they just
gonna put what they call, you know, what we call
processed sugar in their instead of the hot proctose corn syrup.

Speaker 3 (01:55:04):
Well what I heard the other day of somebody said
real sugar. I believe, so I'm I'm praying that they
do the right thing. But I don't know that for
You do not know for sure.

Speaker 4 (01:55:19):
But I do know that I buy the Mexican coke
for my family. I like Pepsi, and Pepsi has sugar
in their drinks, and they used to have mountain dew,
my favorite, and they won't. They don't sell it anywhere.
I can't find it unless you buy the hyperctless carnsrup

(01:55:40):
and you know, it's funny. The ones with cane sugar
tastes better. You gotta wonder why they're doing that. I
saw something today, the Mars Bar Chocolate company wants to
do some genetic gene editing on the cocoa plant.

Speaker 3 (01:56:01):
That can't be good. So sad.

Speaker 4 (01:56:04):
There was a time where all them guys wanted to
make good products, and doctor Wiley and the Poison Squad
bunch worked hard.

Speaker 3 (01:56:14):
To help us. But I don't know. So sad, so sad.
But if you get a chance, ladies and gentlemen, and
you like to read.

Speaker 4 (01:56:25):
The book is by Deborah Blum and it's called The
Poison Squad. But there is a DVD out there. I
think Amazon carries it.

Speaker 3 (01:56:35):
It's pretty cheap.

Speaker 4 (01:56:37):
And maybe I'll reread The Poison Squad and we'll talk
more about it. But they did things that would just
kill you. What they were doing to people back then.
The things they put to make stuff look like butter
and cream. They drop meat in the packaging plant down
into septic stuff, pick it up and push it on.

Speaker 3 (01:56:59):
Down the line. Very horrible, very horrible.

Speaker 6 (01:57:07):
All right, Well, we're just population control.

Speaker 3 (01:57:12):
Yeah, Well that's what it was, Doctor Wiley fought hard
for us.

Speaker 4 (01:57:16):
He was a great man, and I think after they
finally kicked him out of the Department of Chemistry, which
later became the Food and Delirious Drug Association, he went
to work for one of those magazines, It's Better Homes
and Garden.

Speaker 3 (01:57:34):
Maybe I don't quite remember, but I know he ended
up doing that and he got a chance to do
good stuff and tell people good things.

Speaker 4 (01:57:43):
So all right, guys, Well we're at that time of
the night. I cannot think our poor tired producer was
run down the night, guys, And I hope my wonderful
jokes and my super super relationship advice woll came.

Speaker 3 (01:58:03):
Up, Susie.

Speaker 4 (01:58:06):
But anyway, I cannot thank you enough Steve and Bill
and Susie and Bill. I'm so grateful you didn't hang
up on me tonight. I was starting to get a
complex and it wasn't an immune complex. But it's just
so great you guys are all here. It's so much fun.
We added a couple of different nations this last week,

(01:58:28):
and we're so grateful for all you people to listen
all over the world and here in the United States,
and we hope we put a smile on your face
and make you laugh and give you some food for thought.

Speaker 3 (01:58:39):
Maybe you learn a couple of.

Speaker 4 (01:58:40):
Things you didn't know, and you don't buy junk vitamins
and waste your money. And if you ever have a
question about that stuff, contact us. We did have a
gentleman contact us the other day, and I'm not sure, Susie,
how that works. They sent me a thing from go Daddy,
and I just replied at the top. I thought it

(01:59:01):
would go right back to him, but I have not
heard back from him, so I don't know.

Speaker 6 (01:59:05):
But it's I think it's an encrypted message so that
people don't necessarily want to reveal their email, don't have to.

Speaker 4 (01:59:16):
Okay, Well, at the bottom there was a click here thing,
but I just went back to the top and replied,
so I hope it got to him. I told him
how to get products and all that good stuff. So
all right, Well, Susy and Bill and Steve, thank.

Speaker 3 (01:59:31):
You guys so much. I know the audience loves you
guys as much as I do. And all this good.

Speaker 4 (01:59:37):
Natural food that we were talking about, like Calico Farms,
if anybody can get up there, you're going to be
so so happy.

Speaker 3 (01:59:44):
If you're not in the Texas area.

Speaker 4 (01:59:47):
There's probably somebody in your state, or your county or
your area that's Scott raw milk and good products.

Speaker 3 (01:59:55):
You just got to look for him and you'll be
very happy. But it is that time of night, ladies
and gentlemen.

Speaker 4 (02:00:01):
I like to say, May God bless you all with
health and happiness, keep your lives peaceful, free and safe.
And my cuckoo clocks are trying to chime in, and
as you know, it is time for good Scotch, good cigars,

(02:00:22):
and good night, Good.

Speaker 6 (02:00:24):
Night at all, Good night anyone, God bless.

Speaker 5 (02:00:33):
Seems the love I've known has always been the most
destructive kind. Yes, that's why now I feel so old.

Speaker 3 (02:00:44):
Before my time.

Speaker 5 (02:00:47):
Yesterday, when I was your the taste of life was sweet.

Speaker 3 (02:00:55):
Has rain upon my tongue. I teased at life.

Speaker 5 (02:01:00):
As if it were a foolish game, the way the
even breeze made tease a candle flame. The thousand dreams
I dream'd, the splendid things I plann'd.

Speaker 3 (02:01:14):
I always built to last on weekend, shifting sand. I
lived by night, an.

Speaker 5 (02:01:22):
Shunned the naked light of day.

Speaker 3 (02:01:25):
And only now I see how the years ran away.

Speaker 5 (02:01:31):
Yesterday, when I was young, so nay