September 5, 2024 • 34 mins
9/5/24 - Dr. Jack Stockwell, NUCCA Chiropractor and GAPS Practitioner (jackstockwell.com forbiddendoctor.com forbiddendoctor.org | Phone: 866-867-5070), is here to address your health concerns. Dr. Jack not only has advice for your overall better health, he’s also created nutrients to help, like the LongLife Energy Enzymes and the Ageless Thyroid. Other discussions include the continued fight over raw milk, and questioning why it’s illegal if it’s truly so beneficial, and the effects of pasteurizing has on the nutritional value of milk. Together, Doug and Dr. Jack cover leg cramps and how to alleviate the uncomfortable muscle contractions, what nutrients are nonnegotiable for your body and the real importance of magnesium.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
It's the Good Day Health Podcast with doctor Jack Stockwell,
sponsored in part by Calidrin, the safe, proven way to
lose weight and keep it off.
Speaker 2 (00:09):
I'm doctor Jack Stockwell at forbiddendoctor dot com. And by
the time you hear my presentation, especially with Doug, I
will have up on my website at forbiddendoctor dot com
a couple of very important videos that explains in greater
detail to products that I created, the long Life energy
(00:34):
enzymes that Doug uses every day and the Ageless Thyroid
that Doug uses every day. Not to mention myself and
many many, if not thousands of my patients, a couple
of products I created nine years ago for very very
specific reasons. The Ageless Thyroid would address your ability to
(01:00):
handle stress, mood swings, depression, the ability to babe to
just sit still in the midst of fire in the
sense of an emotional overload that so many people today
just you know, jump to all kinds of conclusions and
(01:21):
kinds of activities that if they could just sit still
long enough and figure things out, they would find out
that they're making mountains out of molehills. That's the only
thing I can compare it to really in the lives
of my patients that I deal with because their diets
are lacking very important micronutrients that will not allow the
(01:45):
brain to settle down and will not let what's called
the HPA axis hypothalamus pituitary adrenal axis. That is the
center of your ability to handle stress, your ability to
handle fight or flight moments, in sense that you know
five seconds of deep breathing can possibly do for somebody.
(02:06):
And then the other product long life energy enzymes for
pancreas support and the ability to better handle digestion. It's
probably the most powerful packed enzyme product that I've ever
seen out there because I made it myself, and I
made it to be the most powerful enzyme packed product.
(02:27):
There are so many enzyme products out there that are
just I don't know that they could digest water when
I look at the labels of these particular products. So
I've mentioned them in the past on the show, and
now I have a couple of videos of me personally
there at forbiddendoctor dot Com explaining these things in a
little bit better detail and what you can expect from them,
(02:49):
as I have been able to do this at the
request of patients. Now there's another thing that patients have
asked me about again, and it's an ongoing controversy that's
not just resident to my area where I live in
Utah in the Inner Mountain West, but it's throughout the country.
And that's again the issues over raw milk. And the
(03:12):
last thing the American Dairy Association wants was for raw
milk to become popular in the public eye. When's the
last time you heard of a mother with her breastfed
baby once she pumps, if she's pumping the milk from
her breasts, pasteurizing the milk before she gives it to
(03:33):
her baby. I know that sounds absolutely absurd. Well I
want you to keep that in mind. Well, I talk
about what happens when we pasteurize cow's milk. And because
most people simply have never researched the subject or looked
into why the American Dairy Association pushes pasteurized milk, a
(03:58):
lot of information that is vital to the health not
of just of your children, but yourself as well. A
lot of the ingredients for a good sound health is
destroyed by the pasteurization process. So I'm going to go
through a few vitamins that are resident in cow's milk
or sheep's milk, or goat's milk or camel's milk, or
(04:22):
wherever you might be getting milk, and what the pasturization
does to it. Now, there was an article published in
the Journal of Food Protection back in twenty eleven, and
the article begins with this, pasteurization of milk ensures safety
for human consumption by reducing the number of viable pathogenic
(04:45):
bacteria end quote. Now, according to the authors of this study,
one argument against pasteurization is its association quote with destruction
of selected vitamins present in raw milk. Now, that statement's
not completely accurate, but I'll come back to it. Nonetheless,
(05:07):
the direct effect of pasteurizing, or what pasteurization does to
the levels of vitamins in the milk, is absolutely important
to know. These researchers looked at studies that measured vitamin A, B,
one B, two B, six B twelve, vitamin C, vitamin E,
(05:27):
and FOL eight and in eliminating many for various reasons,
some of which seem very frivolous, such as well not
published in English, not reporting sample size, not including standard deviation,
not reporting mean values, all the different things that seem
to be really important with a good study. But nevertheless,
(05:50):
even after leaving out over half of the studies that
were looking at vitamin levels published between nineteen thirty six
and two thousand and three, these researchers came up with
some very interesting results. Now, if you're just tuning in,
I'm doctor Jack Stockwell at forbiddendoctor dot com, and again
I'm answering a listener's request for a little bit more
(06:12):
specific explanation as to what happens to the important vitamin
content of raw milk and what happens when we pasteurize it. Now,
starting with now why do we pasteurize, let me ask
you that. Let's just say that right now, one hundred
years ago when the pasteurization of milk really started to
(06:35):
pick up was because the raw milk wasn't taken care
of propping. Raw milk has all the ingredients in it
that if you fed a newborn cap nothing more than
mama's milk, you're going to turn it into a very strong,
very powerful, powerful, very healthy animal. There's no issue about that.
(06:57):
There's been plenty of studies done at state colleg where
they experimented with feeding calves different forms of milk, even
down to low fat milk, pasteurized milk, condensed milk, different
kinds of milk that's in the public domain. And in
every one of these cases, the calves barely survive two
(07:19):
to three months before they died getting anything other than
mom's whole milk. And so why do we pasteurize. We
pasteurized because a lot of people got sick back then
because the milk raw milk, like any the milk that
comes from account, whether it's been pasteurized or not, has
to be immediately cool. They go through these super cooling
(07:45):
equipment that takes the milk from mama's body temperature, which
isn't all that different than ours, and immediately cools it
down to the low thirties, just barely above freezing to
stop the natural effect of bacterial populations in the milk. Now,
(08:08):
it's not that there's bacteria in the milk and there's
not bacteria anywhere else. The bacteria is everywhere. You can't
get away from bacteria, as I've said before, any more
than a fish can get away from water. The issue
isn't so much the bacteria and what we eat, because
there's bacteria in almost anything that you eat, unless it
(08:29):
has been super treated and then locked away from oxygen.
And it's not so much the bacteria as the strength
of your immune system. So you are under a constant
barrage of viral elements, You're under a constant barrage of
bacterial fungi, parasites. You can't get away from these things.
(08:50):
The fact that you can't see them doesn't mean they're
not there, But it's your immune system that makes the difference.
Now back to the milk issue. They passed your eyed
milk back then because there were problems with raw milk
not being handled correctly. That's not the problem today. These
super chillers that mama's milk or mama or cow's milk
(09:12):
goes through takes it down to a temperature whereby law
it has to get to pretty quick, within minutes, it's
got to be down to that temperature. Once it's kept
at that temperature, you have one of the most healthiest
formulas on the face of the planet. And so today
they still pasteurized milk, not to protect you, though it
(09:36):
does to some degree from the way milk is handled.
They pasteurized milk today because not all of the dairy
producers are very careful hygenically with a kind of milk
they release into the marketplace. In other words, you could
have ten dairy producers, say in a in a state
(09:57):
that's supplying one source of milk to the to the
public domain, to the supermarkets. Out of those ten, nine
of them could be very careful as to how they
treat that milk in the sense of not exposing it
to pathogenic problems. And one of them it just isn't
(10:17):
quite as careful as they should be, and some pus
or some blood or some kind of infected material ends
up in the milk supply that would spoil the good
milk from the other nine producers once it gets mixed together.
So they make sure that everybody pasteurizes so that that
(10:37):
doesn't happen. And you think, well, that's good. I'm glad
they're watching out for us. I feel a little bit
safer by drinking this, But there's a price to pay.
And starting with the fat soluble vitamins, studies on vitamin
A were somewhat inconsistent, with two studies reporting a reduction,
and strangely, one report said there was an increase in
(11:00):
vitamin A after pasteurization, and the suspicion of course, is that
vitamin A was added to the pasteurized milk, but the
available data didn't allow the researchers to make important conclusions
about vitamin E though quote from the study here, pasteurization
appeared to qualitatively reduce concentrations of vitamin E and they
(11:20):
didn't bother examining vitamin D because they said secreted bovine
milk again from the study is deficient and vitamin D
based on human needs. Vitamin K two wasn't on the
radar screen either until very recently. And then you look
at the water soluble vitamins. The researchers found a significant
decrease in vitamins B twelve, B two, FOL eight, vitamins
(11:42):
B one, B six, and vitamin C where there was
a numeric decrease and vitamin C was found after heat treatment.
So what does all this mean? Well, I want to
tell you, I mean, these results are pretty shocking as
to what happens when you take some raw milk, you
pasteurize it and what's left. So anyway, the results of
this study, every water soluble vitamin decreased some significantly, but
(12:07):
not to worry, says the researchers, because quote milk is
not an important source of vitamin C and folate, nor
of vitamin B twelve interestingly enough, and they say only
the reduction of B two had them worried. Quote. With
the exception of vitamin B two, pasteurization does not appear
(12:30):
to be a concern in diminishing the nutritive value of
milk because vitamin are because milk is not is often
not a primary source of these studied vitamins in the
North American diet. But another way, the effect of pasteurizing
or pasteurization on the nutritive value of milk was minimal
(12:52):
because many of these vitamins are naturally found in relatively
low levels. Now, the word often is the thing that
caught my attention. Milk is often not a primary source
of these studied vitamins. Well, for someone who doesn't drink milk,
(13:12):
or for someone who drinks very little milk, that might
be true, But what about babies, what about toddlers? I mean,
milk is often a primary source of these nutrients for
that age group. And what about a mom who's worried
about all the junk food habits are the pickiness that
their kids are starting to develop. Who wants to make
(13:33):
sure their children at least get the basics of what
they need. I mean, raw milk can be a primary
source of these nutrients for children. And what about the
vegetarians who depend on milk for vitamin B twelve. I mean,
the destruction of B twelve by pasteurization can be disastrous
for vegetarians if they're because B twelve is you only
(13:56):
get B twelve from an animal. And why do you
need BE twelve? You need B twelve for the matchur
the maturing process of red blood cells, and people who
are low in B twelve are almost always anemic. That's
why some people light up to go get their vitamin
(14:16):
B twelve shots because they don't have any energy left.
But I want to go back to the premise that
people are opposed to pasteurization because it destroys vitamins in
the milk. Well, that's only half the story, because what
pasteurization completely destroys are the enzymes. And after all, I mean,
the test for effective pasteurization is the destruction of the
(14:39):
enzyme phosphatase. I've talked about that before, and many of
these enzymes act as carriers for the vitamins and the minerals.
It's in the milk. It's not enough. Let's just say
a raw salad, and you've got several different colored orange
and green products that are present in your salad, and
(15:03):
they're raw. You'll get more nutrition from vegetables if you
cook them than eating them raw because you break down
the cellules fibers. But when you eat a salad, it's
not just the vitamin's minerals it's in these plants. It's
the enzymes that are present in these plants that take
(15:24):
those vitamins and those minerals and get them into absorption
into your bloodstream. It's not enough just to have the
vitamins present. There has to be a transport mechanism that
Mother Nature included. Now, when we get back, I want
to talk about that in relation to raw milk. Where
(15:48):
do infant humans and infant animals get their vitamin D?
I mean, the fact is that vitamin D is very
difficult to measure in foods, There's no doubt about that.
And also vitamin D levels very widely depending on the
diet of the mother, whether the human mother or a
cow mother, presumably depending on the diet that's available to them.
(16:13):
Mama's milk, human milk, can't produce any more nutrition in
her milk than is in the food that she eats.
And mama knows she needs to improve her diet if
there's problems with it before she starts, or at least
during the nursing of her baby. And we know that
cows that are not given the quiet kind of food
that they need to produce good quality milk end up
(16:35):
with sick calves. And so when you pasteurize milk, you're
destroying the enzymes. You're destroying the carrier proteins that are
necessary to absorb calcium and folate, B twelve, B six,
vitamins A and D, and iron and a lot of
other minerals. And to absorb these nutrients and pasteurize milk,
the body has to produce its own enzymes, which takes
(16:58):
a lot of energy to do, especially in mounts, to
try to get one hundred percent assimilation. So vitamin different
studies here, Vitamin C and this is from pediatrics back
in two thousand and one the peer reviewed Pediatrics. Raw
milk but not pasteurized can resolve scurvy without doubt. The
explosive increase in infantile scurvy during the latter part of
(17:21):
the nineteenth century coincided with the advent of the use
of heated milk. We know that a scorbic acid will
not cure scurvy, and we're told that scorbic acid is
vitamin C, but we do know that whole food vitamin
C will cure scurvy. Even the discoverer of vitamin C,
(17:43):
sevent Gorny in Eastern Europe, said scorbic acid was not
vitamin C, but it's destroyed in the pasturization process. Calcium
is needed for longer and denser bones, and they get
that from raw milk, not pasteurized milk, and then fole
the carrier protein is inactivated during pasteurization. Vitamin B twelve,
(18:05):
the binding protein that takes the B twelve from raw
milk and gets it into your long bones, is inactivated
by pasteurization. Vitamin B six. I could go through the
rest of them, Vitamin A, vitamin D, iron minerals. All
these things, the transfer chemicals that take these vitamins and
get them into your bloodstream are destroyed by pasteurizing. Not
(18:28):
to mention the fact that many of these vitamins themselves
are simply destroyed by pasteurizing, and so these desperate assurances
by apologists for pasteurization hate. Treating nature's perfect food absolutely
does have a negative effect on the amount of nutrients
(18:51):
and their availability, a profoundly negative effect. And one more thing,
the most of the studies the research had available were
for regular pasteurization, not for ultra high temperature pasteurization. And
you see a lot of this now in the dairy
(19:11):
section of the grocery store where it says ultra high
or a UHT pasteurization, And most milk today, even organic milk,
is ultra pasteurized. Pasturization usually occurs at one hundred and
sixty degrees fairnhely only for a few seconds of time.
(19:35):
It's not that the milk sits there and boils. Of course,
it's not going to boil at one hundred and sixty.
But I think you know what I mean, it's only
for a few seconds as it passes through a pasteurization process.
The ultra high pasturization takes that milk to one hundred
and eighty degrees. So I don't think it's beyond the
(19:56):
realm of possibility that the the ultra high pasteurization process
of taking this milk to one hundred and eighty degrees
pretty much kills everything else that might have gotten through
it one hundred and sixty degrees. And what emerges from
this is a story of the most colossal waste. I mean,
(20:20):
just think of the nutrients that our growing children are
not getting but should be getting because we pasteurize, and
we pasteurize because people just expect that to happen, because
the average American does not research this. Now, there are
some if you will go to the website real Milk
(20:42):
rialreelemilk dot com, you can find where raw milk is
available for those who participate in it. Now. Unfortunately, half
of the states in our Union not legalize the sale
of raw milk. Some states have some loopholes where you
(21:06):
can own a cow or a share of a cow
or a part of a cow on a farm, and
you can go there and go to the farm itself
and get the raw milk from your own cow or
the share of that cow. Some states won't even allow that.
And so raw milk is at the crossroads again because
(21:29):
a recent event that happened in Salt Lake County, and
I live in Salt Lake County in Utah. It's where
you find Salt Lake City, obviously, but the Salt Lake
Valley is bordered by mountains all around, and there's no
(21:50):
room for expansion. It just gets more crowded and more crowded.
And there's only one freeway north and south and one
freeway east and west, and so land is getting more
and more valuable that has not been developed for residential
housing and living. And so there is this cattle farm
(22:12):
in the western part of Salt Lake Valley that had
a large cattle herd and sitting on land that was
extremely valuable in the sense of development. But the people
who own this farm produce Oh I think they had
over one hundred head of cattle, and they were producing
(22:33):
a lot of milk. So all of a sudden, the
Utah the Sole County Health Department shows up and says,
oh my gosh, there's Campbello bacter bacteria in the milk
and shut him down. And it took the process of
several weeks to a few months of investigation and extreme
(22:56):
legal costs on a part of the farm where they
had to set off almost half of their herd to
make muff money to cover the legal costs that in
the end, the Salt Lake County Health Department came out
and said, well, I guess we were wrong. We couldn't
find any. Really campello Bacter campelo bacter bacteria can cause
(23:20):
a lot of problems to the human digestive system, let
alone the body, and it has presence in milk. And
when raw milk is kept at cold temperatures, just like
the pasteurized milk people will buy in the grocery store,
keep them at low temperatures. You know, it keeps it
under control. But as a result of this little mistake,
(23:46):
half the herd is gone. And obviously it was an
attempt to put him out of business, so they'd end
up having to sell the land and then land developers
could move in and start building massive residential Well, thank
goodness they're still in business because that's where I buy
my raw milk. And the important thing about their raw
(24:07):
milk is that their cattle are fed grass exclusively, either
grass or alfalfa. They do not get any grain. Cows
are not intended Mother Nature never intended for cows to
eat grain. Now there's another source of raw milk in
the Saltlake Valley that uses grass, but they also, because
(24:28):
of their large herd, have a hard time supplying them
all of what Mother nature intended and will supplement their
diets with some grain. What's the difference. The one grass
fed are the the creamiest, tasting, most delicious milk because
they're fed what mother nature intended. In fact, if you
(24:49):
take a gallon container of their milk and let it
sit for two or three days in the fridge, you'll
end up with three inches to four inches of cream
sitting on the top of that milk. You shake the
bottle up a little bit, cream mixes with the milk,
and you get that creamy taste for milk. And you know,
and this is my own experience, I'm telling you, I
(25:10):
could drink a glass of pasteurized and I can drink
a glass of raw, and I can tell you which
one was which, because when I drink that glass of
raw milk, I feel like I am drinking life into
my body, loaded with enzymes, loaded with minerals, loaded with
the vitamins that are necessary, the same as mama's milk
(25:33):
for her newborn baby when she breastfeeds her baby, who
does not take the time to pasteurize her breast milk
before she gives it to the baby. But interestingly enough,
there are a lot of mothers who no longer breastfeed
their babies because their babies are past that age, but
they still pump milk from their breasts and donate it
(25:55):
to the local birthing centers because they know how important
mothers milk is. But here's the caveat. They pasteurize the
milk the local mothers who will donate breast milk to
the birthing center for these newborn babies, where either the
obstetrician or the mother of the newborn baby does not
(26:17):
want the cow's milk, They want mama's milk. The hospital
or the birthing center will not offer that milk until
the milk is pasteurized. And if you pasteurize human milk,
you've done the same thing that you've done when you
pasteurize cow's milk. And so some patients will say, yeah,
but doctor Jack, aren't you better off just drinking pastorized
milk than no milk at all? No? No, no, not
(26:42):
at all. I mean, you'd be better off not drinking
pasteurized milk because it causes allergies, It causes great food sensitivities.
It causes a muckiness that begins to build up in
the gut because your body has a very hard time
digesting pasteurized milk, to the point where a lot of
parents just realize they can't give their kids milk at all.
(27:05):
But the kids still want breakfast cereal, one of the
most unhealthy foods you can possibly feel feed a child,
and so they go get milk alternatives. Oat milk oat.
There's no milk in a oat, Almond milk. There's no
milk in an almond. They just call it that because
once they ultra process this stuff, including pasteurization, they end
(27:30):
up with a milky product. And so somehow, without studying this,
without researching this, the profoundly negative effect of cooking your
foods past the point where you destroy amino acids, you
destroy the carrier mechanisms that take vitamins from that food
and put it into your bloodstream, You destroy enzymes. Never
(27:54):
occurs to anybody because it's tasty and it's delicious. And
why are these milks tasty and delicious. The almond, the
oat and whatever or soy is because they're loadable sugar.
If they didn't load these things up with sugar, you
or your children, neither you nor your children would drink
this stuff. So I just asked that you research this.
(28:15):
Two places to go to the Western A. Price Foundation,
Google that and Realmilk dot Com. Westernapricefoundation and Realmilk dot
Com if you want more information on this, because this
is absolutely vital to the health of your children. And
I have a very large pediatric practice in my clinic
(28:37):
and the children who are fed raw cow's milk from
being weaned off of mama's breast are some of the
healthiest children I have ever seen. So I meaning to
be joining Doug. It's a pleasure and a privilege for
me to be a part of the Doug Stefan Good
Day Health Show team.
Speaker 1 (28:59):
Jack is an extremely good job, otherwise I wouldn't let
him do it by himself, going through the issues of
the that are before us when it comes to your
health and well being. He's an chiropractor in Salt Lake City.
But then hopefully most of you knew that gaps practitioner
means he knows all about your gut and he's here
(29:20):
to address the concerns you may have about diet and
activity and stuff. So and by the way, we're brought
to you in part by Caltron world famous way to
lose weight and keep it off. The simple way because
it's not toxic. No drugs, no stimulants, none of that stuff.
Just really good, healthy ingredients that are aimed. The science
(29:42):
behind this is really cool, although sometimes I wonder about
science and Jack does too. Right, is science what it's
cracked up to be?
Speaker 2 (29:50):
It just depends on It depends on who's paying for it.
Speaker 1 (29:53):
That's right, Thank you?
Speaker 2 (29:55):
All right?
Speaker 1 (29:55):
So leg cramps, I have them, You have them, These
painful muscles contractions that are common. How do we alleviate
from your perspective? I had a couple last night while
I was sleeping. Can be excruciating painful. These are involuntary
muscle contractions, are they not?
Speaker 2 (30:16):
Well, it's one of the easiest things dug in the
world to get rid of, and it's brought on by
a lack of certain things that need to be in
the diet that the American the standard American diet just
does not provide. And that's enough vitamin D, enough calcium,
and enough fatty acids. Now, what I mean by that
is I have a podcast at forbiddendoctor dot com on
(30:38):
restless legs and it goes into great detail about how
you can stop them within twenty four to forty eight
hours involves three products from a standard process that's available
at forbiddendoctor dot com. Calcium lactate. Calcium lactate because you
need calcium for muscles to contract and for muscles to relax,
(31:00):
Complex F and cataplex D. Cataplex D to make sure
you've got enough D because your body will not absorb
calcium without enough D. Enough calcium for the muscles to relax,
and cataplex F is what drives the calcium out of
the bloodstream into the tissues. Same thing we recommend for
(31:20):
heat stroke or restless legs or other forms of problems
for calcium deficiencies so easily addressed dietarily go ahead.
Speaker 1 (31:31):
Well, one of the things about standard process is there
are a number of calcium products. Yes, calcium lactate, there's
calma plus, there's irregular calcium capsules. I take all of
those things and I still have cramps. And that's not
maybe I'm not taking enough.
Speaker 2 (31:49):
Well, you need cataplex F. Then if you're not cataplex
F as a certain portion of the essential fatty acids
that are necessary to get the calcium out of the
blood stream into the tissues. What vitamin D does It
gets calcium out of your gut from your dietary intake
and puts it into the blood. But you got to
get the calcium out of the blood into the tissues.
(32:10):
And that's the role of certain essential fatty acids that
are concentrated in a cataplex F product. So I tell people,
go ahead.
Speaker 1 (32:21):
Well, I've seen some recommendations using vitamin B twelve as well.
Do you subscribe to that?
Speaker 2 (32:28):
Well, Vitamin B twelve is mostly for red blood cell
maturationamin B twelve is for people who are just dragging it,
have no energy, and they usually don't have an energy
because they're facing anemia. And they're facing anemia to know,
too little red blood cells to carry the oxygen because
they don't have enough B twelve in their diet. And
(32:49):
B twelve only comes from an animal source, and so
people who do not eat enough animal products are going
to be deficient of B twelve. So and I have
patients who just don't want to eat animal products or
at least amount, so I tell them to take cataplex
B twelve. It's derived from an animal source. It gives
you the B twelve, but it doesn't really have a
(33:10):
whole lot to do with muscles. It's mostly red blood
cells and energy and DNA.
Speaker 1 (33:15):
What about magnesium, And that's something I've heard.
Speaker 2 (33:19):
Magnesium it's pushed. You know, the body doesn't need much.
It needs magnesium, but it doesn't need very much, and
a lot of people just overdo it all the time.
But magnesium really doesn't have a whole lot to do
with muscle contraction or muscle relaxation. It's primarily a calcium job. So,
but I recommend magnesium in different forms like easy mag
(33:43):
to get certain forms of magnesium across the blood brain
barrier into the brain for better brain function there. It
is not a whole lot to do with muscles.
Speaker 1 (33:51):
You heard it here first on the Good Day Health
Program doctor Jack Stockwell. Here brought to you imparted by Caldron.
Get it by going on onto their website. Toploss dot
com bought it in part by Caldron. Which is the
safe way for you to lose weight and keep it off.
It's the Good Day Health Podcast with doctor Jack Stockwell,
sponsored in part by Calidrin, the safe, proven way to
lose weight and keep it off.
Speaker 2 (00:09):
I'm doctor Jack Stockwell at forbiddendoctor dot com. And by
the time you hear my presentation, especially with Doug, I
will have up on my website at forbiddendoctor dot com
a couple of very important videos that explains in greater
detail to products that I created, the long Life energy
(00:34):
enzymes that Doug uses every day and the Ageless Thyroid
that Doug uses every day. Not to mention myself and
many many, if not thousands of my patients, a couple
of products I created nine years ago for very very
specific reasons. The Ageless Thyroid would address your ability to
(01:00):
handle stress, mood swings, depression, the ability to babe to
just sit still in the midst of fire in the
sense of an emotional overload that so many people today
just you know, jump to all kinds of conclusions and
(01:21):
kinds of activities that if they could just sit still
long enough and figure things out, they would find out
that they're making mountains out of molehills. That's the only
thing I can compare it to really in the lives
of my patients that I deal with because their diets
are lacking very important micronutrients that will not allow the
(01:45):
brain to settle down and will not let what's called
the HPA axis hypothalamus pituitary adrenal axis. That is the
center of your ability to handle stress, your ability to
handle fight or flight moments, in sense that you know
five seconds of deep breathing can possibly do for somebody.
(02:06):
And then the other product long life energy enzymes for
pancreas support and the ability to better handle digestion. It's
probably the most powerful packed enzyme product that I've ever
seen out there because I made it myself, and I
made it to be the most powerful enzyme packed product.
(02:27):
There are so many enzyme products out there that are
just I don't know that they could digest water when
I look at the labels of these particular products. So
I've mentioned them in the past on the show, and
now I have a couple of videos of me personally
there at forbiddendoctor dot Com explaining these things in a
little bit better detail and what you can expect from them,
(02:49):
as I have been able to do this at the
request of patients. Now there's another thing that patients have
asked me about again, and it's an ongoing controversy that's
not just resident to my area where I live in
Utah in the Inner Mountain West, but it's throughout the country.
And that's again the issues over raw milk. And the
(03:12):
last thing the American Dairy Association wants was for raw
milk to become popular in the public eye. When's the
last time you heard of a mother with her breastfed
baby once she pumps, if she's pumping the milk from
her breasts, pasteurizing the milk before she gives it to
(03:33):
her baby. I know that sounds absolutely absurd. Well I
want you to keep that in mind. Well, I talk
about what happens when we pasteurize cow's milk. And because
most people simply have never researched the subject or looked
into why the American Dairy Association pushes pasteurized milk, a
(03:58):
lot of information that is vital to the health not
of just of your children, but yourself as well. A
lot of the ingredients for a good sound health is
destroyed by the pasteurization process. So I'm going to go
through a few vitamins that are resident in cow's milk
or sheep's milk, or goat's milk or camel's milk, or
(04:22):
wherever you might be getting milk, and what the pasturization
does to it. Now, there was an article published in
the Journal of Food Protection back in twenty eleven, and
the article begins with this, pasteurization of milk ensures safety
for human consumption by reducing the number of viable pathogenic
(04:45):
bacteria end quote. Now, according to the authors of this study,
one argument against pasteurization is its association quote with destruction
of selected vitamins present in raw milk. Now, that statement's
not completely accurate, but I'll come back to it. Nonetheless,
(05:07):
the direct effect of pasteurizing, or what pasteurization does to
the levels of vitamins in the milk, is absolutely important
to know. These researchers looked at studies that measured vitamin A, B,
one B, two B, six B twelve, vitamin C, vitamin E,
(05:27):
and FOL eight and in eliminating many for various reasons,
some of which seem very frivolous, such as well not
published in English, not reporting sample size, not including standard deviation,
not reporting mean values, all the different things that seem
to be really important with a good study. But nevertheless,
(05:50):
even after leaving out over half of the studies that
were looking at vitamin levels published between nineteen thirty six
and two thousand and three, these researchers came up with
some very interesting results. Now, if you're just tuning in,
I'm doctor Jack Stockwell at forbiddendoctor dot com, and again
I'm answering a listener's request for a little bit more
(06:12):
specific explanation as to what happens to the important vitamin
content of raw milk and what happens when we pasteurize it. Now,
starting with now why do we pasteurize, let me ask
you that. Let's just say that right now, one hundred
years ago when the pasteurization of milk really started to
(06:35):
pick up was because the raw milk wasn't taken care
of propping. Raw milk has all the ingredients in it
that if you fed a newborn cap nothing more than
mama's milk, you're going to turn it into a very strong,
very powerful, powerful, very healthy animal. There's no issue about that.
(06:57):
There's been plenty of studies done at state colleg where
they experimented with feeding calves different forms of milk, even
down to low fat milk, pasteurized milk, condensed milk, different
kinds of milk that's in the public domain. And in
every one of these cases, the calves barely survive two
(07:19):
to three months before they died getting anything other than
mom's whole milk. And so why do we pasteurize. We
pasteurized because a lot of people got sick back then
because the milk raw milk, like any the milk that
comes from account, whether it's been pasteurized or not, has
to be immediately cool. They go through these super cooling
(07:45):
equipment that takes the milk from mama's body temperature, which
isn't all that different than ours, and immediately cools it
down to the low thirties, just barely above freezing to
stop the natural effect of bacterial populations in the milk. Now,
(08:08):
it's not that there's bacteria in the milk and there's
not bacteria anywhere else. The bacteria is everywhere. You can't
get away from bacteria, as I've said before, any more
than a fish can get away from water. The issue
isn't so much the bacteria and what we eat, because
there's bacteria in almost anything that you eat, unless it
(08:29):
has been super treated and then locked away from oxygen.
And it's not so much the bacteria as the strength
of your immune system. So you are under a constant
barrage of viral elements, You're under a constant barrage of
bacterial fungi, parasites. You can't get away from these things.
(08:50):
The fact that you can't see them doesn't mean they're
not there, But it's your immune system that makes the difference.
Now back to the milk issue. They passed your eyed
milk back then because there were problems with raw milk
not being handled correctly. That's not the problem today. These
super chillers that mama's milk or mama or cow's milk
(09:12):
goes through takes it down to a temperature whereby law
it has to get to pretty quick, within minutes, it's
got to be down to that temperature. Once it's kept
at that temperature, you have one of the most healthiest
formulas on the face of the planet. And so today
they still pasteurized milk, not to protect you, though it
(09:36):
does to some degree from the way milk is handled.
They pasteurized milk today because not all of the dairy
producers are very careful hygenically with a kind of milk
they release into the marketplace. In other words, you could
have ten dairy producers, say in a in a state
(09:57):
that's supplying one source of milk to the to the
public domain, to the supermarkets. Out of those ten, nine
of them could be very careful as to how they
treat that milk in the sense of not exposing it
to pathogenic problems. And one of them it just isn't
(10:17):
quite as careful as they should be, and some pus
or some blood or some kind of infected material ends
up in the milk supply that would spoil the good
milk from the other nine producers once it gets mixed together.
So they make sure that everybody pasteurizes so that that
(10:37):
doesn't happen. And you think, well, that's good. I'm glad
they're watching out for us. I feel a little bit
safer by drinking this, But there's a price to pay.
And starting with the fat soluble vitamins, studies on vitamin
A were somewhat inconsistent, with two studies reporting a reduction,
and strangely, one report said there was an increase in
(11:00):
vitamin A after pasteurization, and the suspicion of course, is that
vitamin A was added to the pasteurized milk, but the
available data didn't allow the researchers to make important conclusions
about vitamin E though quote from the study here, pasteurization
appeared to qualitatively reduce concentrations of vitamin E and they
(11:20):
didn't bother examining vitamin D because they said secreted bovine
milk again from the study is deficient and vitamin D
based on human needs. Vitamin K two wasn't on the
radar screen either until very recently. And then you look
at the water soluble vitamins. The researchers found a significant
decrease in vitamins B twelve, B two, FOL eight, vitamins
(11:42):
B one, B six, and vitamin C where there was
a numeric decrease and vitamin C was found after heat treatment.
So what does all this mean? Well, I want to
tell you, I mean, these results are pretty shocking as
to what happens when you take some raw milk, you
pasteurize it and what's left. So anyway, the results of
this study, every water soluble vitamin decreased some significantly, but
(12:07):
not to worry, says the researchers, because quote milk is
not an important source of vitamin C and folate, nor
of vitamin B twelve interestingly enough, and they say only
the reduction of B two had them worried. Quote. With
the exception of vitamin B two, pasteurization does not appear
(12:30):
to be a concern in diminishing the nutritive value of
milk because vitamin are because milk is not is often
not a primary source of these studied vitamins in the
North American diet. But another way, the effect of pasteurizing
or pasteurization on the nutritive value of milk was minimal
(12:52):
because many of these vitamins are naturally found in relatively
low levels. Now, the word often is the thing that
caught my attention. Milk is often not a primary source
of these studied vitamins. Well, for someone who doesn't drink milk,
(13:12):
or for someone who drinks very little milk, that might
be true, But what about babies, what about toddlers? I mean,
milk is often a primary source of these nutrients for
that age group. And what about a mom who's worried
about all the junk food habits are the pickiness that
their kids are starting to develop. Who wants to make
(13:33):
sure their children at least get the basics of what
they need. I mean, raw milk can be a primary
source of these nutrients for children. And what about the
vegetarians who depend on milk for vitamin B twelve. I mean,
the destruction of B twelve by pasteurization can be disastrous
for vegetarians if they're because B twelve is you only
(13:56):
get B twelve from an animal. And why do you
need BE twelve? You need B twelve for the matchur
the maturing process of red blood cells, and people who
are low in B twelve are almost always anemic. That's
why some people light up to go get their vitamin
(14:16):
B twelve shots because they don't have any energy left.
But I want to go back to the premise that
people are opposed to pasteurization because it destroys vitamins in
the milk. Well, that's only half the story, because what
pasteurization completely destroys are the enzymes. And after all, I mean,
the test for effective pasteurization is the destruction of the
(14:39):
enzyme phosphatase. I've talked about that before, and many of
these enzymes act as carriers for the vitamins and the minerals.
It's in the milk. It's not enough. Let's just say
a raw salad, and you've got several different colored orange
and green products that are present in your salad, and
(15:03):
they're raw. You'll get more nutrition from vegetables if you
cook them than eating them raw because you break down
the cellules fibers. But when you eat a salad, it's
not just the vitamin's minerals it's in these plants. It's
the enzymes that are present in these plants that take
(15:24):
those vitamins and those minerals and get them into absorption
into your bloodstream. It's not enough just to have the
vitamins present. There has to be a transport mechanism that
Mother Nature included. Now, when we get back, I want
to talk about that in relation to raw milk. Where
(15:48):
do infant humans and infant animals get their vitamin D?
I mean, the fact is that vitamin D is very
difficult to measure in foods, There's no doubt about that.
And also vitamin D levels very widely depending on the
diet of the mother, whether the human mother or a
cow mother, presumably depending on the diet that's available to them.
(16:13):
Mama's milk, human milk, can't produce any more nutrition in
her milk than is in the food that she eats.
And mama knows she needs to improve her diet if
there's problems with it before she starts, or at least
during the nursing of her baby. And we know that
cows that are not given the quiet kind of food
that they need to produce good quality milk end up
(16:35):
with sick calves. And so when you pasteurize milk, you're
destroying the enzymes. You're destroying the carrier proteins that are
necessary to absorb calcium and folate, B twelve, B six,
vitamins A and D, and iron and a lot of
other minerals. And to absorb these nutrients and pasteurize milk,
the body has to produce its own enzymes, which takes
(16:58):
a lot of energy to do, especially in mounts, to
try to get one hundred percent assimilation. So vitamin different
studies here, Vitamin C and this is from pediatrics back
in two thousand and one the peer reviewed Pediatrics. Raw
milk but not pasteurized can resolve scurvy without doubt. The
explosive increase in infantile scurvy during the latter part of
(17:21):
the nineteenth century coincided with the advent of the use
of heated milk. We know that a scorbic acid will
not cure scurvy, and we're told that scorbic acid is
vitamin C, but we do know that whole food vitamin
C will cure scurvy. Even the discoverer of vitamin C,
(17:43):
sevent Gorny in Eastern Europe, said scorbic acid was not
vitamin C, but it's destroyed in the pasturization process. Calcium
is needed for longer and denser bones, and they get
that from raw milk, not pasteurized milk, and then fole
the carrier protein is inactivated during pasteurization. Vitamin B twelve,
(18:05):
the binding protein that takes the B twelve from raw
milk and gets it into your long bones, is inactivated
by pasteurization. Vitamin B six. I could go through the
rest of them, Vitamin A, vitamin D, iron minerals. All
these things, the transfer chemicals that take these vitamins and
get them into your bloodstream are destroyed by pasteurizing. Not
(18:28):
to mention the fact that many of these vitamins themselves
are simply destroyed by pasteurizing, and so these desperate assurances
by apologists for pasteurization hate. Treating nature's perfect food absolutely
does have a negative effect on the amount of nutrients
(18:51):
and their availability, a profoundly negative effect. And one more thing,
the most of the studies the research had available were
for regular pasteurization, not for ultra high temperature pasteurization. And
you see a lot of this now in the dairy
(19:11):
section of the grocery store where it says ultra high
or a UHT pasteurization, And most milk today, even organic milk,
is ultra pasteurized. Pasturization usually occurs at one hundred and
sixty degrees fairnhely only for a few seconds of time.
(19:35):
It's not that the milk sits there and boils. Of course,
it's not going to boil at one hundred and sixty.
But I think you know what I mean, it's only
for a few seconds as it passes through a pasteurization process.
The ultra high pasturization takes that milk to one hundred
and eighty degrees. So I don't think it's beyond the
(19:56):
realm of possibility that the the ultra high pasteurization process
of taking this milk to one hundred and eighty degrees
pretty much kills everything else that might have gotten through
it one hundred and sixty degrees. And what emerges from
this is a story of the most colossal waste. I mean,
(20:20):
just think of the nutrients that our growing children are
not getting but should be getting because we pasteurize, and
we pasteurize because people just expect that to happen, because
the average American does not research this. Now, there are
some if you will go to the website real Milk
(20:42):
rialreelemilk dot com, you can find where raw milk is
available for those who participate in it. Now. Unfortunately, half
of the states in our Union not legalize the sale
of raw milk. Some states have some loopholes where you
(21:06):
can own a cow or a share of a cow
or a part of a cow on a farm, and
you can go there and go to the farm itself
and get the raw milk from your own cow or
the share of that cow. Some states won't even allow that.
And so raw milk is at the crossroads again because
(21:29):
a recent event that happened in Salt Lake County, and
I live in Salt Lake County in Utah. It's where
you find Salt Lake City, obviously, but the Salt Lake
Valley is bordered by mountains all around, and there's no
(21:50):
room for expansion. It just gets more crowded and more crowded.
And there's only one freeway north and south and one
freeway east and west, and so land is getting more
and more valuable that has not been developed for residential
housing and living. And so there is this cattle farm
(22:12):
in the western part of Salt Lake Valley that had
a large cattle herd and sitting on land that was
extremely valuable in the sense of development. But the people
who own this farm produce Oh I think they had
over one hundred head of cattle, and they were producing
(22:33):
a lot of milk. So all of a sudden, the
Utah the Sole County Health Department shows up and says,
oh my gosh, there's Campbello bacter bacteria in the milk
and shut him down. And it took the process of
several weeks to a few months of investigation and extreme
(22:56):
legal costs on a part of the farm where they
had to set off almost half of their herd to
make muff money to cover the legal costs that in
the end, the Salt Lake County Health Department came out
and said, well, I guess we were wrong. We couldn't
find any. Really campello Bacter campelo bacter bacteria can cause
(23:20):
a lot of problems to the human digestive system, let
alone the body, and it has presence in milk. And
when raw milk is kept at cold temperatures, just like
the pasteurized milk people will buy in the grocery store,
keep them at low temperatures. You know, it keeps it
under control. But as a result of this little mistake,
(23:46):
half the herd is gone. And obviously it was an
attempt to put him out of business, so they'd end
up having to sell the land and then land developers
could move in and start building massive residential Well, thank
goodness they're still in business because that's where I buy
my raw milk. And the important thing about their raw
(24:07):
milk is that their cattle are fed grass exclusively, either
grass or alfalfa. They do not get any grain. Cows
are not intended Mother Nature never intended for cows to
eat grain. Now there's another source of raw milk in
the Saltlake Valley that uses grass, but they also, because
(24:28):
of their large herd, have a hard time supplying them
all of what Mother nature intended and will supplement their
diets with some grain. What's the difference. The one grass
fed are the the creamiest, tasting, most delicious milk because
they're fed what mother nature intended. In fact, if you
(24:49):
take a gallon container of their milk and let it
sit for two or three days in the fridge, you'll
end up with three inches to four inches of cream
sitting on the top of that milk. You shake the
bottle up a little bit, cream mixes with the milk,
and you get that creamy taste for milk. And you know,
and this is my own experience, I'm telling you, I
(25:10):
could drink a glass of pasteurized and I can drink
a glass of raw, and I can tell you which
one was which, because when I drink that glass of
raw milk, I feel like I am drinking life into
my body, loaded with enzymes, loaded with minerals, loaded with
the vitamins that are necessary, the same as mama's milk
(25:33):
for her newborn baby when she breastfeeds her baby, who
does not take the time to pasteurize her breast milk
before she gives it to the baby. But interestingly enough,
there are a lot of mothers who no longer breastfeed
their babies because their babies are past that age, but
they still pump milk from their breasts and donate it
(25:55):
to the local birthing centers because they know how important
mothers milk is. But here's the caveat. They pasteurize the
milk the local mothers who will donate breast milk to
the birthing center for these newborn babies, where either the
obstetrician or the mother of the newborn baby does not
(26:17):
want the cow's milk, They want mama's milk. The hospital
or the birthing center will not offer that milk until
the milk is pasteurized. And if you pasteurize human milk,
you've done the same thing that you've done when you
pasteurize cow's milk. And so some patients will say, yeah,
but doctor Jack, aren't you better off just drinking pastorized
milk than no milk at all? No? No, no, not
(26:42):
at all. I mean, you'd be better off not drinking
pasteurized milk because it causes allergies, It causes great food sensitivities.
It causes a muckiness that begins to build up in
the gut because your body has a very hard time
digesting pasteurized milk, to the point where a lot of
parents just realize they can't give their kids milk at all.
(27:05):
But the kids still want breakfast cereal, one of the
most unhealthy foods you can possibly feel feed a child,
and so they go get milk alternatives. Oat milk oat.
There's no milk in a oat, Almond milk. There's no
milk in an almond. They just call it that because
once they ultra process this stuff, including pasteurization, they end
(27:30):
up with a milky product. And so somehow, without studying this,
without researching this, the profoundly negative effect of cooking your
foods past the point where you destroy amino acids, you
destroy the carrier mechanisms that take vitamins from that food
and put it into your bloodstream, You destroy enzymes. Never
(27:54):
occurs to anybody because it's tasty and it's delicious. And
why are these milks tasty and delicious. The almond, the
oat and whatever or soy is because they're loadable sugar.
If they didn't load these things up with sugar, you
or your children, neither you nor your children would drink
this stuff. So I just asked that you research this.
(28:15):
Two places to go to the Western A. Price Foundation,
Google that and Realmilk dot Com. Westernapricefoundation and Realmilk dot
Com if you want more information on this, because this
is absolutely vital to the health of your children. And
I have a very large pediatric practice in my clinic
(28:37):
and the children who are fed raw cow's milk from
being weaned off of mama's breast are some of the
healthiest children I have ever seen. So I meaning to
be joining Doug. It's a pleasure and a privilege for
me to be a part of the Doug Stefan Good
Day Health Show team.
Speaker 1 (28:59):
Jack is an extremely good job, otherwise I wouldn't let
him do it by himself, going through the issues of
the that are before us when it comes to your
health and well being. He's an chiropractor in Salt Lake City.
But then hopefully most of you knew that gaps practitioner
means he knows all about your gut and he's here
(29:20):
to address the concerns you may have about diet and
activity and stuff. So and by the way, we're brought
to you in part by Caltron world famous way to
lose weight and keep it off. The simple way because
it's not toxic. No drugs, no stimulants, none of that stuff.
Just really good, healthy ingredients that are aimed. The science
(29:42):
behind this is really cool, although sometimes I wonder about
science and Jack does too. Right, is science what it's
cracked up to be?
Speaker 2 (29:50):
It just depends on It depends on who's paying for it.
Speaker 1 (29:53):
That's right, Thank you?
Speaker 2 (29:55):
All right?
Speaker 1 (29:55):
So leg cramps, I have them, You have them, These
painful muscles contractions that are common. How do we alleviate
from your perspective? I had a couple last night while
I was sleeping. Can be excruciating painful. These are involuntary
muscle contractions, are they not?
Speaker 2 (30:16):
Well, it's one of the easiest things dug in the
world to get rid of, and it's brought on by
a lack of certain things that need to be in
the diet that the American the standard American diet just
does not provide. And that's enough vitamin D, enough calcium,
and enough fatty acids. Now, what I mean by that
is I have a podcast at forbiddendoctor dot com on
(30:38):
restless legs and it goes into great detail about how
you can stop them within twenty four to forty eight
hours involves three products from a standard process that's available
at forbiddendoctor dot com. Calcium lactate. Calcium lactate because you
need calcium for muscles to contract and for muscles to relax,
(31:00):
Complex F and cataplex D. Cataplex D to make sure
you've got enough D because your body will not absorb
calcium without enough D. Enough calcium for the muscles to relax,
and cataplex F is what drives the calcium out of
the bloodstream into the tissues. Same thing we recommend for
(31:20):
heat stroke or restless legs or other forms of problems
for calcium deficiencies so easily addressed dietarily go ahead.
Speaker 1 (31:31):
Well, one of the things about standard process is there
are a number of calcium products. Yes, calcium lactate, there's
calma plus, there's irregular calcium capsules. I take all of
those things and I still have cramps. And that's not
maybe I'm not taking enough.
Speaker 2 (31:49):
Well, you need cataplex F. Then if you're not cataplex
F as a certain portion of the essential fatty acids
that are necessary to get the calcium out of the
blood stream into the tissues. What vitamin D does It
gets calcium out of your gut from your dietary intake
and puts it into the blood. But you got to
get the calcium out of the blood into the tissues.
(32:10):
And that's the role of certain essential fatty acids that
are concentrated in a cataplex F product. So I tell people,
go ahead.
Speaker 1 (32:21):
Well, I've seen some recommendations using vitamin B twelve as well.
Do you subscribe to that?
Speaker 2 (32:28):
Well, Vitamin B twelve is mostly for red blood cell
maturationamin B twelve is for people who are just dragging it,
have no energy, and they usually don't have an energy
because they're facing anemia. And they're facing anemia to know,
too little red blood cells to carry the oxygen because
they don't have enough B twelve in their diet. And
(32:49):
B twelve only comes from an animal source, and so
people who do not eat enough animal products are going
to be deficient of B twelve. So and I have
patients who just don't want to eat animal products or
at least amount, so I tell them to take cataplex
B twelve. It's derived from an animal source. It gives
you the B twelve, but it doesn't really have a
(33:10):
whole lot to do with muscles. It's mostly red blood
cells and energy and DNA.
Speaker 1 (33:15):
What about magnesium, And that's something I've heard.
Speaker 2 (33:19):
Magnesium it's pushed. You know, the body doesn't need much.
It needs magnesium, but it doesn't need very much, and
a lot of people just overdo it all the time.
But magnesium really doesn't have a whole lot to do
with muscle contraction or muscle relaxation. It's primarily a calcium job. So,
but I recommend magnesium in different forms like easy mag
(33:43):
to get certain forms of magnesium across the blood brain
barrier into the brain for better brain function there. It
is not a whole lot to do with muscles.
Speaker 1 (33:51):
You heard it here first on the Good Day Health
Program doctor Jack Stockwell. Here brought to you imparted by Caldron.
Get it by going on onto their website. Toploss dot
com bought it in part by Caldron. Which is the
safe way for you to lose weight and keep it off.
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My Favorite Murder with Karen Kilgariff and Georgia Hardstark
My Favorite Murder is a true crime comedy podcast hosted by Karen Kilgariff and Georgia Hardstark. Each week, Karen and Georgia share compelling true crimes and hometown stories from friends and listeners. Since MFM launched in January of 2016, Karen and Georgia have shared their lifelong interest in true crime and have covered stories of infamous serial killers like the Night Stalker, mysterious cold cases, captivating cults, incredible survivor stories and important events from history like the Tulsa race massacre of 1921. My Favorite Murder is part of the Exactly Right podcast network that provides a platform for bold, creative voices to bring to life provocative, entertaining and relatable stories for audiences everywhere. The Exactly Right roster of podcasts covers a variety of topics including historic true crime, comedic interviews and news, science, pop culture and more. Podcasts on the network include Buried Bones with Kate Winkler Dawson and Paul Holes, That's Messed Up: An SVU Podcast, This Podcast Will Kill You, Bananas and more.