November 6, 2025 • 38 mins
On today’s Good Day Health Show - ON DEMAND…
Dr. Jack Stockwell, a NUCCA Chiropractor and GAPS Practitioner in SLC, UT (866.867.5070 | ForbiddenDoctor.com | JackStockwell.com), covers the the biggest news in the health and wellness space from a holistic, naturopath perspective.
In this episode, Dr. Jack examines a constant of all of the patients he sees — they all want the best for their families, but they don’t always know what that is… until they take the time to study and learn what changes to integrate into their family menu and lifestyle, and that it all begins with baby steps and continuous routine that become habits, leading to sustainable lifestyle changes. The “Big Food” marketing tricks exist for the bottom line of making money with low quality food-like-products that cost consumers a lot more than the cost of production. Some of the terms to be aware of when it comes to supposedly healthy foods. For instance, “net carbs” is a phrase used when they subtract the fiber and sugar alcohol from the total carbohydrate count to trick the unsuspecting buyer, to get consumers to buy into thinking that the rest of the carbs don’t matter, and that’s not accurate.
Then, Doug and Dr. Jack shed light on the E. coli outbreak from McDonald’s Quarter Pounders, On the topic of food-borne illnesses, the gentlemen break down the difference between E. Coli, Listeria, Salmonella, etc.
Website: GoodDayHealthrShow.com
Social Media: @GoodDayNetworks
Dr. Jack Stockwell, a NUCCA Chiropractor and GAPS Practitioner in SLC, UT (866.867.5070 | ForbiddenDoctor.com | JackStockwell.com), covers the the biggest news in the health and wellness space from a holistic, naturopath perspective.
In this episode, Dr. Jack examines a constant of all of the patients he sees — they all want the best for their families, but they don’t always know what that is… until they take the time to study and learn what changes to integrate into their family menu and lifestyle, and that it all begins with baby steps and continuous routine that become habits, leading to sustainable lifestyle changes. The “Big Food” marketing tricks exist for the bottom line of making money with low quality food-like-products that cost consumers a lot more than the cost of production. Some of the terms to be aware of when it comes to supposedly healthy foods. For instance, “net carbs” is a phrase used when they subtract the fiber and sugar alcohol from the total carbohydrate count to trick the unsuspecting buyer, to get consumers to buy into thinking that the rest of the carbs don’t matter, and that’s not accurate.
Then, Doug and Dr. Jack shed light on the E. coli outbreak from McDonald’s Quarter Pounders, On the topic of food-borne illnesses, the gentlemen break down the difference between E. Coli, Listeria, Salmonella, etc.
Website: GoodDayHealthrShow.com
Social Media: @GoodDayNetworks
Mark as Played
Transcript
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 Caldrin the safe, proven way to
lose weight and keep it off. Check it all out
at toploss dot com.
Speaker 2 (00:11):
I'm doctor Jack Stockwell at Forbidden Doctor dot com and
once again entrusted with the next half hour or so
of time of the Doug Stephan Good Day Health Show
to deliver something of worth and value that might hold
on to your interest and educate you at the same time,
and try to entertain as well so that you continue
(00:33):
to be a part of the Doug Stephan Good Day
Help Show. I try to be up to date and
current with what's going on in the news, as well
as making sure the content is backed up by science,
backed up by experiences in my clinic, so that I
can speak to you from a position of authority. I
(00:55):
have seen the last count was somewhere between twenty two
and twenty three thousand patients since nineteen ninety five when
I moved to the Salt Lake City area, and one
thing is consistent among all these patients male, female, old,
young children, teenagers, young adults, new parents, is that they
(01:21):
want the best for their families, but they're not always
as focused on the sources of the best for their families.
When it comes to nutrition, and when people take time
to actually read and study, a whole new world opens
up to them some of them, some of them actually
(01:44):
can get quite militant about the whole thing and this
is the way it's going to be, and this is
the new law, and no more processed carbs and no
more pasteurized dairy. And then others slowly integrate changes into
the family menu. Which is what I've always recommended, is
(02:06):
baby steps. Just do things slowly, or you will scare
the people away, or you will forever condemn them to
the lifestyle that they have simply because they're not going
to recognize you as an authority in their life if
you come on pushing too hard and mandating this and that.
So I've always suggested lead by example, which is what
(02:30):
I try to do with my patients. Shortly I will
be seventy five, and by shortly another week, and I
have tried to demonstrate to my patients in the clinic
full speed, full speed ahead for me. But then I
have to a large degree walk the talk, and I
(02:56):
take the supplements that I recommend to my patients. In fact,
I take an awful lot of them, and I think
my exercise level could be a little bit better. But
I sleep like a log and I wake up clear headed,
and I wake up with energy and excitement for the
day and the work that I'm going to do. And
(03:20):
in saying that, I'm not trying, I don't want to
be preachy. But there are some things that I want
to share with you, some things that I had just
recently run across some of the big food marketing tricks
and traps, some of the things that never remember. The
big corporations, they exist for the bottom line. I don't
(03:46):
want to simplify our lives to the point where we
exist for the paycheck. I'm not trying to say that,
but without the paycheck, it's very hard for us to
have a family culture. Well, the same thing with the corporations,
and so they have certain responsibilities to their stockholders, and
(04:08):
the fiduciary responsibility is to make sure the stockholds onto
its value and increases in value so that their investments
by the time they reach retirement or whatever is going
to pay back a life of ease for them in
a retired state. And so when corporations are focused in
(04:30):
that direction, the bottom line is all important.
Speaker 3 (04:35):
Not.
Speaker 2 (04:37):
Necessarily what's best for everybody that buys their products, but
that that bottom line is sacricyinct. Now, I set all
that to say this Big Food is much more concerned
that you buy their food than what's in it, and
it's their job to convince you that it's healthy, that
(05:01):
it is made of the best products possible, and that
purchasing their food not only will make everybody in your
family happy because of the taste and the appearance and
the resultant satisfaction of a full belly, without letting on
too much the disastrous conditions that can show up in
(05:24):
our bodies because we simply eat overly processed foods to
the point that there is no nutrition left in it. Now,
if you're just tuning in, I'm doctor Jack Stockwell at
Forbidden doctor dot com. I have many podcasts at that website.
They go into this subject over the decades that I've
(05:47):
been building these things, and what I'm trying to get.
The point I'm trying to make now and I'm going
to give you some examples, is where big food is
much more interested and you buying what they have to
offer on the grocery shells then worrying about what is
(06:07):
or what is not in that product. Now, I've always
referred to the dead zone of the grocery store, the
center area. The dead zone isn't the meat in the
fish department. The dead zone is right in the center
of the grocery store where everything on the shelves or
in a box, a bag, or a can. The living
(06:28):
part of the grocery store, and by living I mean
will give you life, is the meat department and the
poultry department, and the fish department and the produced department
where things still look like Mother Nature made it. When
you get into the area of the grocery store where
it doesn't look anything like Mother Nature made regardless of
(06:52):
what's on the cover of the box, you're in the
dead zone. And by dead zone, I simply mean if
that's all you eat, going to be dead sooner than
you want to be. Now, let me go on here
and give you some examples of what I'm talking about,
because when you are eating single ingredient, real whole foods,
(07:13):
it's about the best thing you can do for yourself.
So naturally, doing this means avoiding what I've been describing here,
the ultra processed food like products which are always a
combination of inflammatory seed oils. And if you've listened to
the Doug Steffan Good Day Health Show long enough with
(07:36):
what I have to add to it, you know about
seed oils that are also sweetened with just straight sugar,
denatured grains, preservatives, fillers, mold inhibitors, color stabilizers, flavor enhancers.
Because when you overly process food, you take out what
made that food taste good in the first place. So
(07:58):
you've got to start sticking MSG in there or some
other kind of fake flavoring to get you to buy
that stuff now. According to doctor Robert Lustig, Lustig, who's
the author of Metabolical, The Lure and the Lies of
Processed Food, Nutrition and Modern Medicine, what a title. If
(08:19):
a food has a nutrition label, it should be considered
a warning label until its ingredients are vetted. In other words,
the food label isn't just here, we've done our part
to tell you the goodness of this stuff. You should
be looking at a food label as a warning label
(08:41):
as to how much processing has gone into it and
what has been added to it to make it seem
like food. For example, if you go into the grocery
store and into the area where I was talking about
the living section where the meat, the poultry, the fish,
the protece. When you buy eggs, or you buy beef,
(09:03):
or you buy broccoli, they don't have nutrition labels on
those foods because they don't need it. These are single ingredient,
real whole foods. And we have long been taught to
focus on the government created just ever growing nutrition food label,
particularly of foods caloric and fat content. And so what
(09:30):
Lustig is talking about in his book that this marketing
message is masquerading as advice to eat fewer calories, avoid fat,
particularly the saturated It's hard to unlearn that. And moreover,
it points us in the wrong direction. It focuses on
the wrong information. The information you truly need when you
(09:53):
evaluate a purchase is listed in the ingredient's label, which
can be nearly impossible to reach. So the recipe for
metabolic disaster, I think that's what I'm trying to say,
hides behind a lot of those unpronounceable chemical compounds that
are on that label that are used to preserve the
(10:15):
color and emulsify what the industry now is referring to
as frankin foods, and the fact that the nutrition labels
have become visibly larger and the ingredients labels have become
even smaller is no accident. I mean it indicates a
(10:36):
you know kind of look over here, look over here,
don't worry about, you know strategy when it comes to
the way ultra processed food manufacturers promote their products. And
for the holistically inclined, that's not necessarily news new news,
but unfortunately for most Americans, it's a potent problem, especially
(10:56):
when these these kinds of tactics are combined with intentionally
deceptive marketing strategies such as health being washed all across
the front label. Now it's something they refer to as
health washing, and health washing uses vague, regulated or misleading
(11:21):
descriptors to portray some product as being healthy. You ought
to be very suspicious about what is promoted on a
food front label, perhaps even more than the nutrition label. Sometimes.
Now I'm going to be going up to a break
here in a few moments, So when we get back,
I'm going to tell you some of these health washing
(11:43):
Let's wash that product that's not healthy with a health
washing to get the consumer to believe that it might
be healthy. For them, especially if it's at a profitable
price for us and a savings price for them. So
we're going to go to break on doctor Jack Stockwell
at forbiddendoctor dot com. I'll be right back to give
you some of these secrets. Don't go away.
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Speaker 1 (13:10):
Doug Stefan here with Good Day Health Doctor Jack Stockwell
is on the air.
Speaker 2 (13:14):
Now I'm gonna give you some of the worst health
washing offenses that are used by big food. And when
you see these terms, you know you're in danger of
falling prey to their tricks and their traps that are
used to sell you supposedly healthy foods. One of them,
one of the big ones, is net carbs. Now, for
(13:35):
anyone who's trying to limit carbohydrates, what truly counts is
the amount of total carbohydrates. But here what big food
does is this meaningless marketing math where they subtract the
fiber and the sugar alcohols from the total carbohydrate count
(13:57):
to focus the unsuspect acting buyer on a concept called
net carbs. Now, the body does not do carbohydrate math.
This is simply a food marketing trick to get you
to buy into their highly profitable products, thinking that if
there's some net carb thing here, then the rest of
(14:20):
the carbs won't hurt you any because all you have
to worry about is the net carbs, the total car
used to add all the carbohydrate up there on the label,
and that's exactly what your body's going to be getting
net or otherwise. Then there are the keto products k eto,
(14:41):
you know, with keto diet, ketogenic type stuff. This is
this is This is a related and growing category, including
everything from ice cream to bread and other kinds of starches.
And they borrow the term keto from the eating regimen
known as ketogenic diet, as I said, and it's maddening
(15:05):
because many of these so called keto products are way
too high in carb count to support people who want
to go deeper into the low carb space trying to
live in nutritional ketosis. And in addition, you end up
paying more for this gimmick. Those looking to reverse their
metabolic conditions such as type two diabetes or obesity can
(15:29):
be harmed with this kind of trickery. And you'll see
the word keto appear here or there, But when you
look at the label intently, examiningly, you're going to find
the total carbohydrate too much preserving. Then there's the what's
(15:50):
known as egg qualifiers. Most people paying more for cage
free or for the free range egg think that they're
buying nutritionally superior eggs from the happy chickens roaming free.
But that isn't so. To use the label cage free,
(16:12):
all the egg producer has to do is offer a
square foot of indoor warehouse space per chicken. If you've
looked into this, if you've researched this, you've seen the pictures.
The most commercial chickens are in a little wire cage
that's so small they can't even turn around, and they're
(16:34):
in an environment the food they eat, and a lot
of it's soy based. Chickens have no business eating soy.
And they are in a situation where they are designed
to lay egg on schedule, or they're taken out of
the cage and you can imagine what happens next and
(16:56):
replaced by another one. And so that's the worst. The
next worst is where they have the big open spaces
inside these warehouses where the chickens have cage free, but
they can hardly. They just run back and forth at
a few feet here and there. I want to tell
(17:17):
you a lot more about this because I haven't even
got into the best of the of the little tricks
of the trade yet. We're going to go to a
break here in a few moments. When we get back,
I want to give you some o these they're laughable.
I'm doctor Jack Stockwell at forbiddendoctor dot com. I'll be
right back.
Speaker 5 (17:33):
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Speaker 6 (17:46):
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(18:07):
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Speaker 5 (18:27):
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Speaker 2 (18:35):
You know this isn't just some service I'm trying to provide.
I'm learn an awful lot from this as well as
I try to put all these notes together to deliver
some cohesive content. And the more I read and the
more I study, so just the it's we're not one
big happy family anymore. We are unless we study and research.
(18:58):
And it doesn't take a whole lot because the Internet
is full of this stuff. Now it's them versus us
kind of a thing. They're out for the dollar, but
we suffer from our lack of knowledge unless we research
this stuff. And the example I was giving was with
(19:19):
the chicken thing, because you can buy a dozen eggs
that will say cage free, and all they have to
do is I said, offer a square foot of indoor
warehouse spased per chicken. No sunlight. They're still stuck inside
of a building. Now free range isn't much more of
an improvement requiring only two feet plus access to the outdoors. Now,
(19:45):
what these consumers are likely looking for, and here's the
key pasture raised, which refers to birds who are allowed
to truly roam around outdoors eating the things chickens are
supposed to eat, non soy insects, non soy grass, non
(20:06):
soy dead whatever, bugs, and everything else that they eat.
Because when they eat from the earth, as Mother Nature
intended for chickens to do, they produce the healthiest eggs
that you can eat. So the word you want to
look for is pasture raised, not cage free, not free range,
(20:27):
pasture raised. Now, natural flavors, It doesn't take a lot
of intellect, I think, to think that artificial flavors are
not good for you. And so when you read on
the label something about natural flavors, you know right away
that there's things in there that are not natural flavors,
(20:49):
and they're just simply made from chemicals. But natural flavors
come from nature, doesn't it. You know it's the same root.
In addition to their plant or animal base, these natural
flavors can contain as much as one hundred incidental additives
like solvents and preservatives. They're created by chemists and food
(21:14):
flavorists and are not They're neither natural, but unfortunately they're
not regulated either, and so the same applies to the
term all natural. That's just bs. And when you see
the word sugar free, these products often contain sugar alcohols
(21:34):
with added chemicals that can stimulate the insulin response just
as well as enhancing sugar cravings. Now when you see
the word healthy meat, healthy meat alternatives, there's one for you.
Fake meat is being marketed marketed as a healthy vegan
(21:58):
alternative or not just healthy food for a vegan. The
fake meat here's the problem. It's filled with cheap fillers,
it's filled with industrial inflammatory causing fats, and it's full
of chemicals, and it's often made with real meat cells.
(22:21):
And vegetarianism is what you're looking for, you know, go
the natural route and embrace real whole foods. Don't get
fooled into thinking that this is healthier than real meat.
Because there's an offer. There's a lot of money in
the food industry trying to convince us now that somehow
(22:42):
we can make meat in a laboratory that's better than
what's grown out there on the farm. In another word,
heart healthy. That's probably the worst one of all because
it is it has been brought to us by the
American Hardnesses. And so these products will proudly feature the
(23:04):
American Heart Association's Little Heart indicating that food is good
for heart health. And in reality, some of the worst
food products, and again think refined vegetable and seed oils
have been awarded this meaningless metal. Doctor Kate Shannahan. Shanahan,
(23:27):
who's the author of Fat Burn Fix, refers to these
oils as the Hateful eight and I have mentioned them
many times in the past, and I'm want to go
through them one at a time just to remind you
you avoid these things like the plague, because we now
(23:48):
know with all of the research that has occurred in
the last decade, butter does not harm you. In fact,
it's a very good source of food because we have
been eating butter. We have been frying in butter for centuries,
if not millennia, before any heart disease started showing up.
(24:10):
And it's full of the concentrations that occur in the
cream of milk, vitamin A, vitamin D, and several other
factors and cofactors that generate good health. But we got
scared because of false information that was released back in
the nineteen fifties by ansel Keys that somehow butter was
(24:33):
bad for us and we should be using crisco instead.
And then we take the crisco and diet yellow and
call it margarine and start saying it's better than butter.
But more and more more, the people who make the
decisions in your family as to what to buy at
the grocery store to feed you and your children are
(24:54):
becoming much more awakened, much more aware of this duplicity
that's been going going on. So here are the Hateful eight. Canola.
Almost any fast food place you go to, the French
fries are going to be fried in canola. Cotton seed.
(25:17):
We wear cotton, we don't eat cotton. Cottonseed oil came
from well when the cotton gin was developed, so that
they could produce an awful lot more cotton in less time.
The cotton gin removes the seed from the cotton, and
(25:42):
it's so entwined in there that it was a difficult,
just super time consuming job to be able to do
this in the past. But once they developed the gin,
they could get the cotton seed out, And so by
the time somebody brought in their truckloads of cotton, truck
after truck after truck ran through the gin before the
(26:04):
cotton could hit the market. They ended up with these
bags of cotton seeds and they were wet. The moisture
of the cottonseed oil was leaking through these these burlap bags.
And some smart person came along and said, what are
(26:25):
you going to do with these oil we have? We
just throw them away? Throw them away. It's oil. Why
throw that away? Let's turn it into food. Now that's
a simplistic that's an accurate story, but there's an awful
lot more detail to it than that. And that's where
cottonseed oil. And you'll see cottonseed oil listed on some
food products. Don't eat it. Then you're going to see
(26:48):
corn oil. Some corn oil comes from corn a lot
of corn oil, doesn't. They just get away with calling
it corn oil. And there's another one, and saffflower doesn't
sound good. Flower, Wow, it comes from a flower, It
(27:10):
must be good for me. Safflower sunflower? Who doesn't like
salted sunflower seeds? Rice brand, grape seed grapes. Everybody knows
grapes are healthy. For you. Well, here's the problem when
they take these sources like the canola plant. I remember
(27:32):
with my wife were I was. We were going to Scotland,
but we flew into London because I wanted to take
the super fast train from King's Station up the east
side of England up to Scotland, which isn't that far
away at high speed. I think it was like a
three hour train ride and get to see the English countryside.
(27:55):
And every now and then we'd go over come into
an area where the most beautiful yellow and yellow is
my favorite color. Lemon yellow is my favorite shade, just yell,
just these yellow. There was no end to it, and
I asked the conductor coming through, what is that. Well,
that's canola. Oh, that's what canola looks like. So as
(28:20):
I years and years ago researching this stuff. Canola is
a wonderful source of essential fatty acids, especially omega threes,
which your brain and your body needs, and you can
only get it through food. Here's the problem. If you
took a canola plant and you were too through cold
(28:43):
extraction get the oil out of it, you'd have healthy oil.
But that's not what's done. The same thing that's done
with canola, cottonseed, corn, soybeans, safflower, sunflower, rice brand grape seed.
They have these huge plants that extract the oil out
of this product, and then they have to clean it up.
(29:05):
They have to purify it, and so it goes to
super high temperatures to start to purify this stuff. Then
hexane or some other solvent is introduced into the oil
to get some of the stuff out of the oil
that affects its taste, because they want these things to
be tasteless because when you go to if you're a
(29:28):
really good chef, even in a Michelin type restaurant, the
oil that your a Michelin restaurant would never use these oils,
mind you, Let's pick something less, you know, a mom
and pop diner or something like that. The oil has
gone through such processing that there's nothing left but this
(29:51):
clear fluid that has all these materials created inside the
oil that is absolutely disastrous for human health. This is
one of the things that Bobby Kennedy Jr. Is trying
to do as the Secretary of Health and Human Services
to make sure he's not going to get these off
the market. It's too powerful. But put warning labels on
(30:16):
these packages, because this is where the disaster to the
heart and to the blood vessels come from, from these
processed toils, not from butter, not from lard, not from
coconut oil, not from the kinds of oils that Mother
Nature made that is still in that same form once
you buy it in the store. When you get these
(30:38):
overly processed oils, you get something that is so irritating
to the wall, the walls of the blood vessels, and
that's where this oil ends up after it's gone through
the digestive process, to be transported through the system is
so irritating, so caustic to the walls who our blood vessels,
that our body starts laying band aids down to corrupt
(31:01):
these lesions, and the band aids, of course, it is cholesterol,
and so cholesterol gets the blame. So I think, you know,
there's some other oils made from seeds which are healthy sources,
assessame oil, flax oil. They're okay, but you want to
use caution even when you're using them, to keep it
a low heat so they don't oxidize. And that's the
(31:21):
problem with all these seed oils, and they're promoted as
healthy oils. So this is just you know some of
the multitude of masks that are placed over our eyes
trying to navigate us to the aisles of the mainstream
grocery store. Remember to shop out in the periphery, not
in the center. I'm going to come to the end
of my portion of the show here. It's been a
(31:43):
pleasure for me to be a part of this program.
I do not take this for granted. I love the
fact that I have Dougs trust in being able to
present this on a weekly basis, and I'll try to continue.
I'm doctor Jack Stockwell at forbiddendoctor dot com.
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(32:57):
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Speaker 1 (33:04):
Good Day Health on the air now with doctor Jack Stockwell.
Speaker 5 (33:07):
I'm Doug Stephan.
Speaker 2 (33:08):
Jack takes most.
Speaker 5 (33:09):
Of the time because he likes he's a kind of
a time hog, you know, he wants to have most
of the program for himself. And then I come in
to bring light onto the world with a question or
two for Jack that he only he in his wisdom
and his knowledge that you can find by the way
also at forbiddendoctor dot com at Jackstockwell dot com will
(33:33):
answer the question to the best of his ability, which
is usually much more able than the average bear. So
all the discussion about E coli and what it is
because of the McDonald's quarter pounders. I think there is
you eat meat. I don't, so I have not. I
(33:55):
have not been vagarized, if you will, almost vaporized by
McDonald There's been a lot of conversation about it, maybe
as much because Donald Trump visited a McDonald's and I
don't know whether you've had a quarter pounder or not,
but he seems to still be healthy enough to go
out on the road. So let's let's talk about the
(34:15):
three different things. I have done this a lot on
the American Family Farmer show Joe ed Jack, where we
understand the dim between E coli and salmonella and listeria.
So what are they really? Which one is the worst?
You don't want to get any of them because they
do what to your system?
Speaker 2 (34:34):
Will? They cause severe irritation to the lining of the gut,
even to the point that autoimmunity can set in. Autoimmunity
can set in, leading to very serious colitis problems. Now,
in the E coli family, there's good E coli and
then there's bad E coli. You have E coli in
(34:55):
your gut, all the time, just as you have probably
every single bacteria on the face of the planet some
form or another inside your gut. We know that there
are more various forms of bacteria in our bodies then
there are cells in our bodies. The greater DNA that
exists inside of our skin. Are these microbes not our
(35:18):
own DNA, and the idea is to live in harmony
with them. Now, there are some bad versions of E. Coli,
some bad versions of listeria, some bad versions of salmon nellis,
some bad versions of some of the other things that
are out there. And when these things get out of
balance because of our food choices, because the more the
(35:38):
more processed of food is certainly the hamburger that ends
up on a on a quarter pounder is not the
same hamburger you buy in the supermarket that you want
to take home and make. It's very processed. And the
more processed these things become, the less natural defensives that
(36:00):
Mother Nature puts into food to protect you from these things.
The less there are, the more apt the possibility is
for infection to take place, and the overgrowth of the
wrong kind of E. Coli. E Coli can destroy your
kidneys in twenty four hours if you get a really
bad dose of it. So that's why it's such a
(36:20):
concern and a worry in the food handling business, especially
when you're dealing with meat. It's not that the meat
is bad, it's the overprocessed meats that can become problematic
and losteria often carried with dairy products as well as meat.
And when you hear about these bad bacterial populations showing
(36:44):
up on strawberries, showing up in broccoli, the different kinds
of things that will show up in the news from
time to time, they aren't inherently carriers of that kind
of a bacteria. It's probably the poor hygienic practices of
the people who are handling those foods. And so the
population of bacteria begins to grow on these things, and
(37:06):
then it spreads through the handling processes until it ends
up on the shelf and the grocery.
Speaker 5 (37:11):
How are you cured if you have these things and
you don't have a serious, serious case that brings you
to the hospital, how is it cured?
Speaker 2 (37:19):
Well, your body does a wonderful job of doing this
all the time because you are constantly exposed to these things.
In lesser populations and your immune system can jump on them.
It's when you're dealing with comorbidities. It's when you're dealing
with people who have, for instance, diabetes, or people who
have poor exercise programs that have weakened immune systems that
(37:39):
you see these things kind of breaking out. Your body
has a way of doing it in and of itself,
and the trick is to build the immune system. But
if you start to get these kinds of infections, you've
got to get to the emergency room or your primary
care handler in a hurry because you're going to need
medical intervention.
Speaker 5 (37:55):
All right, there's Jack run through on these outbreak of E.
Coli and salmonellalysteria. Something to think about for sure.
Speaker 2 (38:04):
This program was produced at bobk Sound and Recording.
Speaker 1 (38:07):
Please visit bobksound dot com. It's the Good Day Health
podcast with doctor Jack Stockwell, fonted 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 Caldrin the safe, proven way to
lose weight and keep it off. Check it all out
at toploss dot com.
Speaker 2 (00:11):
I'm doctor Jack Stockwell at Forbidden Doctor dot com and
once again entrusted with the next half hour or so
of time of the Doug Stephan Good Day Health Show
to deliver something of worth and value that might hold
on to your interest and educate you at the same time,
and try to entertain as well so that you continue
(00:33):
to be a part of the Doug Stephan Good Day
Help Show. I try to be up to date and
current with what's going on in the news, as well
as making sure the content is backed up by science,
backed up by experiences in my clinic, so that I
can speak to you from a position of authority. I
(00:55):
have seen the last count was somewhere between twenty two
and twenty three thousand patients since nineteen ninety five when
I moved to the Salt Lake City area, and one
thing is consistent among all these patients male, female, old,
young children, teenagers, young adults, new parents, is that they
(01:21):
want the best for their families, but they're not always
as focused on the sources of the best for their families.
When it comes to nutrition, and when people take time
to actually read and study, a whole new world opens
up to them some of them, some of them actually
(01:44):
can get quite militant about the whole thing and this
is the way it's going to be, and this is
the new law, and no more processed carbs and no
more pasteurized dairy. And then others slowly integrate changes into
the family menu. Which is what I've always recommended, is
(02:06):
baby steps. Just do things slowly, or you will scare
the people away, or you will forever condemn them to
the lifestyle that they have simply because they're not going
to recognize you as an authority in their life if
you come on pushing too hard and mandating this and that.
So I've always suggested lead by example, which is what
(02:30):
I try to do with my patients. Shortly I will
be seventy five, and by shortly another week, and I
have tried to demonstrate to my patients in the clinic
full speed, full speed ahead for me. But then I
have to a large degree walk the talk, and I
(02:56):
take the supplements that I recommend to my patients. In fact,
I take an awful lot of them, and I think
my exercise level could be a little bit better. But
I sleep like a log and I wake up clear headed,
and I wake up with energy and excitement for the
day and the work that I'm going to do. And
(03:20):
in saying that, I'm not trying, I don't want to
be preachy. But there are some things that I want
to share with you, some things that I had just
recently run across some of the big food marketing tricks
and traps, some of the things that never remember. The
big corporations, they exist for the bottom line. I don't
(03:46):
want to simplify our lives to the point where we
exist for the paycheck. I'm not trying to say that,
but without the paycheck, it's very hard for us to
have a family culture. Well, the same thing with the corporations,
and so they have certain responsibilities to their stockholders, and
(04:08):
the fiduciary responsibility is to make sure the stockholds onto
its value and increases in value so that their investments
by the time they reach retirement or whatever is going
to pay back a life of ease for them in
a retired state. And so when corporations are focused in
(04:30):
that direction, the bottom line is all important.
Speaker 3 (04:35):
Not.
Speaker 2 (04:37):
Necessarily what's best for everybody that buys their products, but
that that bottom line is sacricyinct. Now, I set all
that to say this Big Food is much more concerned
that you buy their food than what's in it, and
it's their job to convince you that it's healthy, that
(05:01):
it is made of the best products possible, and that
purchasing their food not only will make everybody in your
family happy because of the taste and the appearance and
the resultant satisfaction of a full belly, without letting on
too much the disastrous conditions that can show up in
(05:24):
our bodies because we simply eat overly processed foods to
the point that there is no nutrition left in it. Now,
if you're just tuning in, I'm doctor Jack Stockwell at
Forbidden doctor dot com. I have many podcasts at that website.
They go into this subject over the decades that I've
(05:47):
been building these things, and what I'm trying to get.
The point I'm trying to make now and I'm going
to give you some examples, is where big food is
much more interested and you buying what they have to
offer on the grocery shells then worrying about what is
(06:07):
or what is not in that product. Now, I've always
referred to the dead zone of the grocery store, the
center area. The dead zone isn't the meat in the
fish department. The dead zone is right in the center
of the grocery store where everything on the shelves or
in a box, a bag, or a can. The living
(06:28):
part of the grocery store, and by living I mean
will give you life, is the meat department and the
poultry department, and the fish department and the produced department
where things still look like Mother Nature made it. When
you get into the area of the grocery store where
it doesn't look anything like Mother Nature made regardless of
(06:52):
what's on the cover of the box, you're in the
dead zone. And by dead zone, I simply mean if
that's all you eat, going to be dead sooner than
you want to be. Now, let me go on here
and give you some examples of what I'm talking about,
because when you are eating single ingredient, real whole foods,
(07:13):
it's about the best thing you can do for yourself.
So naturally, doing this means avoiding what I've been describing here,
the ultra processed food like products which are always a
combination of inflammatory seed oils. And if you've listened to
the Doug Steffan Good Day Health Show long enough with
(07:36):
what I have to add to it, you know about
seed oils that are also sweetened with just straight sugar,
denatured grains, preservatives, fillers, mold inhibitors, color stabilizers, flavor enhancers.
Because when you overly process food, you take out what
made that food taste good in the first place. So
(07:58):
you've got to start sticking MSG in there or some
other kind of fake flavoring to get you to buy
that stuff now. According to doctor Robert Lustig, Lustig, who's
the author of Metabolical, The Lure and the Lies of
Processed Food, Nutrition and Modern Medicine, what a title. If
(08:19):
a food has a nutrition label, it should be considered
a warning label until its ingredients are vetted. In other words,
the food label isn't just here, we've done our part
to tell you the goodness of this stuff. You should
be looking at a food label as a warning label
(08:41):
as to how much processing has gone into it and
what has been added to it to make it seem
like food. For example, if you go into the grocery
store and into the area where I was talking about
the living section where the meat, the poultry, the fish,
the protece. When you buy eggs, or you buy beef,
(09:03):
or you buy broccoli, they don't have nutrition labels on
those foods because they don't need it. These are single ingredient,
real whole foods. And we have long been taught to
focus on the government created just ever growing nutrition food label,
particularly of foods caloric and fat content. And so what
(09:30):
Lustig is talking about in his book that this marketing
message is masquerading as advice to eat fewer calories, avoid fat,
particularly the saturated It's hard to unlearn that. And moreover,
it points us in the wrong direction. It focuses on
the wrong information. The information you truly need when you
(09:53):
evaluate a purchase is listed in the ingredient's label, which
can be nearly impossible to reach. So the recipe for
metabolic disaster, I think that's what I'm trying to say,
hides behind a lot of those unpronounceable chemical compounds that
are on that label that are used to preserve the
(10:15):
color and emulsify what the industry now is referring to
as frankin foods, and the fact that the nutrition labels
have become visibly larger and the ingredients labels have become
even smaller is no accident. I mean it indicates a
(10:36):
you know kind of look over here, look over here,
don't worry about, you know strategy when it comes to
the way ultra processed food manufacturers promote their products. And
for the holistically inclined, that's not necessarily news new news,
but unfortunately for most Americans, it's a potent problem, especially
(10:56):
when these these kinds of tactics are combined with intentionally
deceptive marketing strategies such as health being washed all across
the front label. Now it's something they refer to as
health washing, and health washing uses vague, regulated or misleading
(11:21):
descriptors to portray some product as being healthy. You ought
to be very suspicious about what is promoted on a
food front label, perhaps even more than the nutrition label. Sometimes.
Now I'm going to be going up to a break
here in a few moments, So when we get back,
I'm going to tell you some of these health washing
(11:43):
Let's wash that product that's not healthy with a health
washing to get the consumer to believe that it might
be healthy. For them, especially if it's at a profitable
price for us and a savings price for them. So
we're going to go to break on doctor Jack Stockwell
at forbiddendoctor dot com. I'll be right back to give
you some of these secrets. Don't go away.
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Speaker 1 (13:10):
Doug Stefan here with Good Day Health Doctor Jack Stockwell
is on the air.
Speaker 2 (13:14):
Now I'm gonna give you some of the worst health
washing offenses that are used by big food. And when
you see these terms, you know you're in danger of
falling prey to their tricks and their traps that are
used to sell you supposedly healthy foods. One of them,
one of the big ones, is net carbs. Now, for
(13:35):
anyone who's trying to limit carbohydrates, what truly counts is
the amount of total carbohydrates. But here what big food
does is this meaningless marketing math where they subtract the
fiber and the sugar alcohols from the total carbohydrate count
(13:57):
to focus the unsuspect acting buyer on a concept called
net carbs. Now, the body does not do carbohydrate math.
This is simply a food marketing trick to get you
to buy into their highly profitable products, thinking that if
there's some net carb thing here, then the rest of
(14:20):
the carbs won't hurt you any because all you have
to worry about is the net carbs, the total car
used to add all the carbohydrate up there on the label,
and that's exactly what your body's going to be getting
net or otherwise. Then there are the keto products k eto,
(14:41):
you know, with keto diet, ketogenic type stuff. This is
this is This is a related and growing category, including
everything from ice cream to bread and other kinds of starches.
And they borrow the term keto from the eating regimen
known as ketogenic diet, as I said, and it's maddening
(15:05):
because many of these so called keto products are way
too high in carb count to support people who want
to go deeper into the low carb space trying to
live in nutritional ketosis. And in addition, you end up
paying more for this gimmick. Those looking to reverse their
metabolic conditions such as type two diabetes or obesity can
(15:29):
be harmed with this kind of trickery. And you'll see
the word keto appear here or there, But when you
look at the label intently, examiningly, you're going to find
the total carbohydrate too much preserving. Then there's the what's
(15:50):
known as egg qualifiers. Most people paying more for cage
free or for the free range egg think that they're
buying nutritionally superior eggs from the happy chickens roaming free.
But that isn't so. To use the label cage free,
(16:12):
all the egg producer has to do is offer a
square foot of indoor warehouse space per chicken. If you've
looked into this, if you've researched this, you've seen the pictures.
The most commercial chickens are in a little wire cage
that's so small they can't even turn around, and they're
(16:34):
in an environment the food they eat, and a lot
of it's soy based. Chickens have no business eating soy.
And they are in a situation where they are designed
to lay egg on schedule, or they're taken out of
the cage and you can imagine what happens next and
(16:56):
replaced by another one. And so that's the worst. The
next worst is where they have the big open spaces
inside these warehouses where the chickens have cage free, but
they can hardly. They just run back and forth at
a few feet here and there. I want to tell
(17:17):
you a lot more about this because I haven't even
got into the best of the of the little tricks
of the trade yet. We're going to go to a
break here in a few moments. When we get back,
I want to give you some o these they're laughable.
I'm doctor Jack Stockwell at forbiddendoctor dot com. I'll be
right back.
Speaker 5 (17:33):
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Speaker 6 (17:46):
You know, we call it the eating season around here,
and you know, while this season is full of joy,
it is just also full of temptation. So when you
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make those better decisions because you do have less cravings,
you have more energy, You're not having the afternoon slump
(18:07):
or the crash because Caldrin's working with your body naturally.
So if you need a little bit of help, especially
this time of the year, Caltrin is gonna get you there.
The website is toploss dot com. There is a big
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weight to lose or a lot of weight to lose,
it's a great time to get on.
Speaker 5 (18:27):
Caldron Elizabeth Miller from toploss dot com and Caldron here,
Doug Stefan here, Good Day Health is on the air.
Speaker 2 (18:35):
You know this isn't just some service I'm trying to provide.
I'm learn an awful lot from this as well as
I try to put all these notes together to deliver
some cohesive content. And the more I read and the
more I study, so just the it's we're not one
big happy family anymore. We are unless we study and research.
(18:58):
And it doesn't take a whole lot because the Internet
is full of this stuff. Now it's them versus us
kind of a thing. They're out for the dollar, but
we suffer from our lack of knowledge unless we research
this stuff. And the example I was giving was with
(19:19):
the chicken thing, because you can buy a dozen eggs
that will say cage free, and all they have to
do is I said, offer a square foot of indoor
warehouse spased per chicken. No sunlight. They're still stuck inside
of a building. Now free range isn't much more of
an improvement requiring only two feet plus access to the outdoors. Now,
(19:45):
what these consumers are likely looking for, and here's the
key pasture raised, which refers to birds who are allowed
to truly roam around outdoors eating the things chickens are
supposed to eat, non soy insects, non soy grass, non
(20:06):
soy dead whatever, bugs, and everything else that they eat.
Because when they eat from the earth, as Mother Nature
intended for chickens to do, they produce the healthiest eggs
that you can eat. So the word you want to
look for is pasture raised, not cage free, not free range,
(20:27):
pasture raised. Now, natural flavors, It doesn't take a lot
of intellect, I think, to think that artificial flavors are
not good for you. And so when you read on
the label something about natural flavors, you know right away
that there's things in there that are not natural flavors,
(20:49):
and they're just simply made from chemicals. But natural flavors
come from nature, doesn't it. You know it's the same root.
In addition to their plant or animal base, these natural
flavors can contain as much as one hundred incidental additives
like solvents and preservatives. They're created by chemists and food
(21:14):
flavorists and are not They're neither natural, but unfortunately they're
not regulated either, and so the same applies to the
term all natural. That's just bs. And when you see
the word sugar free, these products often contain sugar alcohols
(21:34):
with added chemicals that can stimulate the insulin response just
as well as enhancing sugar cravings. Now when you see
the word healthy meat, healthy meat alternatives, there's one for you.
Fake meat is being marketed marketed as a healthy vegan
(21:58):
alternative or not just healthy food for a vegan. The
fake meat here's the problem. It's filled with cheap fillers,
it's filled with industrial inflammatory causing fats, and it's full
of chemicals, and it's often made with real meat cells.
(22:21):
And vegetarianism is what you're looking for, you know, go
the natural route and embrace real whole foods. Don't get
fooled into thinking that this is healthier than real meat.
Because there's an offer. There's a lot of money in
the food industry trying to convince us now that somehow
(22:42):
we can make meat in a laboratory that's better than
what's grown out there on the farm. In another word,
heart healthy. That's probably the worst one of all because
it is it has been brought to us by the
American Hardnesses. And so these products will proudly feature the
(23:04):
American Heart Association's Little Heart indicating that food is good
for heart health. And in reality, some of the worst
food products, and again think refined vegetable and seed oils
have been awarded this meaningless metal. Doctor Kate Shannahan. Shanahan,
(23:27):
who's the author of Fat Burn Fix, refers to these
oils as the Hateful eight and I have mentioned them
many times in the past, and I'm want to go
through them one at a time just to remind you
you avoid these things like the plague, because we now
(23:48):
know with all of the research that has occurred in
the last decade, butter does not harm you. In fact,
it's a very good source of food because we have
been eating butter. We have been frying in butter for centuries,
if not millennia, before any heart disease started showing up.
(24:10):
And it's full of the concentrations that occur in the
cream of milk, vitamin A, vitamin D, and several other
factors and cofactors that generate good health. But we got
scared because of false information that was released back in
the nineteen fifties by ansel Keys that somehow butter was
(24:33):
bad for us and we should be using crisco instead.
And then we take the crisco and diet yellow and
call it margarine and start saying it's better than butter.
But more and more more, the people who make the
decisions in your family as to what to buy at
the grocery store to feed you and your children are
(24:54):
becoming much more awakened, much more aware of this duplicity
that's been going going on. So here are the Hateful eight. Canola.
Almost any fast food place you go to, the French
fries are going to be fried in canola. Cotton seed.
(25:17):
We wear cotton, we don't eat cotton. Cottonseed oil came
from well when the cotton gin was developed, so that
they could produce an awful lot more cotton in less time.
The cotton gin removes the seed from the cotton, and
(25:42):
it's so entwined in there that it was a difficult,
just super time consuming job to be able to do
this in the past. But once they developed the gin,
they could get the cotton seed out, And so by
the time somebody brought in their truckloads of cotton, truck
after truck after truck ran through the gin before the
(26:04):
cotton could hit the market. They ended up with these
bags of cotton seeds and they were wet. The moisture
of the cottonseed oil was leaking through these these burlap bags.
And some smart person came along and said, what are
(26:25):
you going to do with these oil we have? We
just throw them away? Throw them away. It's oil. Why
throw that away? Let's turn it into food. Now that's
a simplistic that's an accurate story, but there's an awful
lot more detail to it than that. And that's where
cottonseed oil. And you'll see cottonseed oil listed on some
food products. Don't eat it. Then you're going to see
(26:48):
corn oil. Some corn oil comes from corn a lot
of corn oil, doesn't. They just get away with calling
it corn oil. And there's another one, and saffflower doesn't
sound good. Flower, Wow, it comes from a flower, It
(27:10):
must be good for me. Safflower sunflower? Who doesn't like
salted sunflower seeds? Rice brand, grape seed grapes. Everybody knows
grapes are healthy. For you. Well, here's the problem when
they take these sources like the canola plant. I remember
(27:32):
with my wife were I was. We were going to Scotland,
but we flew into London because I wanted to take
the super fast train from King's Station up the east
side of England up to Scotland, which isn't that far
away at high speed. I think it was like a
three hour train ride and get to see the English countryside.
(27:55):
And every now and then we'd go over come into
an area where the most beautiful yellow and yellow is
my favorite color. Lemon yellow is my favorite shade, just yell,
just these yellow. There was no end to it, and
I asked the conductor coming through, what is that. Well,
that's canola. Oh, that's what canola looks like. So as
(28:20):
I years and years ago researching this stuff. Canola is
a wonderful source of essential fatty acids, especially omega threes,
which your brain and your body needs, and you can
only get it through food. Here's the problem. If you
took a canola plant and you were too through cold
(28:43):
extraction get the oil out of it, you'd have healthy oil.
But that's not what's done. The same thing that's done
with canola, cottonseed, corn, soybeans, safflower, sunflower, rice brand grape seed.
They have these huge plants that extract the oil out
of this product, and then they have to clean it up.
(29:05):
They have to purify it, and so it goes to
super high temperatures to start to purify this stuff. Then
hexane or some other solvent is introduced into the oil
to get some of the stuff out of the oil
that affects its taste, because they want these things to
be tasteless because when you go to if you're a
(29:28):
really good chef, even in a Michelin type restaurant, the
oil that your a Michelin restaurant would never use these oils,
mind you, Let's pick something less, you know, a mom
and pop diner or something like that. The oil has
gone through such processing that there's nothing left but this
(29:51):
clear fluid that has all these materials created inside the
oil that is absolutely disastrous for human health. This is
one of the things that Bobby Kennedy Jr. Is trying
to do as the Secretary of Health and Human Services
to make sure he's not going to get these off
the market. It's too powerful. But put warning labels on
(30:16):
these packages, because this is where the disaster to the
heart and to the blood vessels come from, from these
processed toils, not from butter, not from lard, not from
coconut oil, not from the kinds of oils that Mother
Nature made that is still in that same form once
you buy it in the store. When you get these
(30:38):
overly processed oils, you get something that is so irritating
to the wall, the walls of the blood vessels, and
that's where this oil ends up after it's gone through
the digestive process, to be transported through the system is
so irritating, so caustic to the walls who our blood vessels,
that our body starts laying band aids down to corrupt
(31:01):
these lesions, and the band aids, of course, it is cholesterol,
and so cholesterol gets the blame. So I think, you know,
there's some other oils made from seeds which are healthy sources,
assessame oil, flax oil. They're okay, but you want to
use caution even when you're using them, to keep it
a low heat so they don't oxidize. And that's the
(31:21):
problem with all these seed oils, and they're promoted as
healthy oils. So this is just you know some of
the multitude of masks that are placed over our eyes
trying to navigate us to the aisles of the mainstream
grocery store. Remember to shop out in the periphery, not
in the center. I'm going to come to the end
of my portion of the show here. It's been a
(31:43):
pleasure for me to be a part of this program.
I do not take this for granted. I love the
fact that I have Dougs trust in being able to
present this on a weekly basis, and I'll try to continue.
I'm doctor Jack Stockwell at forbiddendoctor dot com.
Speaker 3 (32:00):
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(32:57):
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Speaker 1 (33:04):
Good Day Health on the air now with doctor Jack Stockwell.
Speaker 5 (33:07):
I'm Doug Stephan.
Speaker 2 (33:08):
Jack takes most.
Speaker 5 (33:09):
Of the time because he likes he's a kind of
a time hog, you know, he wants to have most
of the program for himself. And then I come in
to bring light onto the world with a question or
two for Jack that he only he in his wisdom
and his knowledge that you can find by the way
also at forbiddendoctor dot com at Jackstockwell dot com will
(33:33):
answer the question to the best of his ability, which
is usually much more able than the average bear. So
all the discussion about E coli and what it is
because of the McDonald's quarter pounders. I think there is
you eat meat. I don't, so I have not. I
(33:55):
have not been vagarized, if you will, almost vaporized by
McDonald There's been a lot of conversation about it, maybe
as much because Donald Trump visited a McDonald's and I
don't know whether you've had a quarter pounder or not,
but he seems to still be healthy enough to go
out on the road. So let's let's talk about the
(34:15):
three different things. I have done this a lot on
the American Family Farmer show Joe ed Jack, where we
understand the dim between E coli and salmonella and listeria.
So what are they really? Which one is the worst?
You don't want to get any of them because they
do what to your system?
Speaker 2 (34:34):
Will? They cause severe irritation to the lining of the gut,
even to the point that autoimmunity can set in. Autoimmunity
can set in, leading to very serious colitis problems. Now,
in the E coli family, there's good E coli and
then there's bad E coli. You have E coli in
(34:55):
your gut, all the time, just as you have probably
every single bacteria on the face of the planet some
form or another inside your gut. We know that there
are more various forms of bacteria in our bodies then
there are cells in our bodies. The greater DNA that
exists inside of our skin. Are these microbes not our
(35:18):
own DNA, and the idea is to live in harmony
with them. Now, there are some bad versions of E. Coli,
some bad versions of listeria, some bad versions of salmon nellis,
some bad versions of some of the other things that
are out there. And when these things get out of
balance because of our food choices, because the more the
(35:38):
more processed of food is certainly the hamburger that ends
up on a on a quarter pounder is not the
same hamburger you buy in the supermarket that you want
to take home and make. It's very processed. And the
more processed these things become, the less natural defensives that
(36:00):
Mother Nature puts into food to protect you from these things.
The less there are, the more apt the possibility is
for infection to take place, and the overgrowth of the
wrong kind of E. Coli. E Coli can destroy your
kidneys in twenty four hours if you get a really
bad dose of it. So that's why it's such a
(36:20):
concern and a worry in the food handling business, especially
when you're dealing with meat. It's not that the meat
is bad, it's the overprocessed meats that can become problematic
and losteria often carried with dairy products as well as meat.
And when you hear about these bad bacterial populations showing
(36:44):
up on strawberries, showing up in broccoli, the different kinds
of things that will show up in the news from
time to time, they aren't inherently carriers of that kind
of a bacteria. It's probably the poor hygienic practices of
the people who are handling those foods. And so the
population of bacteria begins to grow on these things, and
(37:06):
then it spreads through the handling processes until it ends
up on the shelf and the grocery.
Speaker 5 (37:11):
How are you cured if you have these things and
you don't have a serious, serious case that brings you
to the hospital, how is it cured?
Speaker 2 (37:19):
Well, your body does a wonderful job of doing this
all the time because you are constantly exposed to these things.
In lesser populations and your immune system can jump on them.
It's when you're dealing with comorbidities. It's when you're dealing
with people who have, for instance, diabetes, or people who
have poor exercise programs that have weakened immune systems that
(37:39):
you see these things kind of breaking out. Your body
has a way of doing it in and of itself,
and the trick is to build the immune system. But
if you start to get these kinds of infections, you've
got to get to the emergency room or your primary
care handler in a hurry because you're going to need
medical intervention.
Speaker 5 (37:55):
All right, there's Jack run through on these outbreak of E.
Coli and salmonellalysteria. Something to think about for sure.
Speaker 2 (38:04):
This program was produced at bobk Sound and Recording.
Speaker 1 (38:07):
Please visit bobksound dot com. It's the Good Day Health
podcast with doctor Jack Stockwell, fonted in part by Caldron.
Which is the safe way for you to lose weight
and keep it off.
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