October 3, 2024 • 36 mins
10/3/24 - Dr. Jack Stockwell, www.forbiddendoctor.com & www.jackstockwell.com | Phone: 866-867-5070, shares insights on the need for animal products to be present in human nutrition and why we’re created to be omnivores, why grains aren’t bad for you when they’re prepared properly, the propaganda against fat in milk, what the food industry is getting away with, and the dangers of processed proteins in powdered foods. Then, Doug is joined by Elizabeth Miller with Calotren (https://www.tophealthsource.com/calotren-dougstephansale), who shares why Calotren is #1 for healthy and safe weight loss. It doesn’t give you that jittery feeling because it doesn’t contain any drugs or stimulants. While supplies last, and they’re not going to last long, you can go to DougStephan.com and click the DOUG’S DEAL button. It’s a 30-day supply of Calotren for $35 dollars instead of the usual $75.
Website: GoodDayHealthShow.com
Social Media: @GoodDayNetworks
Website: GoodDayHealthShow.com
Social Media: @GoodDayNetworks
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Doug Stephan here with my friend Elizabeth Miller. All right,
let's talk about something that's new. Everybody, listen up, because
this is going to help you a great deal. There's
a special deal while supplies last.
Speaker 2 (00:14):
And they're not going to last long.
Speaker 1 (00:16):
Go to Doug Stefan dot com and click on the.
Speaker 2 (00:19):
Dougs deal button.
Speaker 1 (00:21):
It's a thirty day supply of Caltrin for thirty five dollars.
That's a savings of forty bucks because the usual price
is seventy five.
Speaker 3 (00:31):
Yeah, we don't do this ever. And with Calatren teaming
up with Doug right now, Like he said, this offer
is only good through his website, you can always call
us too, and we will definitely still offer that to
you while those supplies are lasting. You can call eight
three three top Loft and just say hey, I've got
Doug's deal for thirty five dollars. I want that bottle
(00:52):
and if we still have supplies, we will definitely give
that to you by phone two.
Speaker 2 (00:56):
Do it now, Thanks Elizabeth.
Speaker 1 (00:59):
It's the Good Day Health Podcast with doctor Jack Stockwell,
sponsored in part by Calidrid, the safe, proven way to
lose weight and keep it off.
Speaker 4 (01:08):
Welcome to the Good Day Health Show, the Doug Stephan
Gooday Health Show, to be specific. I'm doctor Jack Stockwell
at forbiddendoctor dot com. I have used that moniker forbidden
Doctor dot com for well over a decade now, and
I have at Forbidden Doctor dot com a short video
(01:29):
a couple of minutes long that explains who and what
the Forbidden Doctor is. If you've never been to my website,
Forbidden Doctor dot com, you might want to take a
look at it and my explanation as to where that
title came from. And it's certainly garnered a lot of attention.
(01:52):
What kind of a doctor would be forbidden? Who's the
Forbidden Doctor? Why is such a name? Well, the answer
there by me at forbidden Doctor dot com, and I
have been a participant in the Good Day Health Show now,
for my goodness, it's got to be getting close to
two decades, and so I don't take this for granted.
(02:13):
I really appreciate my friendship with Doug. We go back,
as I said, a long time, and we're very good friends.
Outside of the radio work. We have a great personal
relationship and I see him a couple of times a
year in my clinic to try to keep that nervous
(02:33):
system of his working properly.
Speaker 5 (02:37):
Now.
Speaker 4 (02:38):
As I have said many times in the past, a
lot of the subjects that I address on this program
are directed by emails I get from patients, emails I
get from listeners to the Good Day Health Show, asking
specific questions. And most of those who have listened to
me for some time know how much I really push
(03:03):
the need for animal products to be present in our food.
And that's because there's almost nothing whatsoever that's required for
human health and nutrition that is not present in meat.
And there are things that are absolutely required for human
nutrition that do not appear in plants. So that's kind
(03:26):
of why we're omnivores. Our diet consists of a mixture
of both, but we have a tendency sometime to go
too far in one direction and not far enough in another.
And every now and then these little fads break out
that you would be better off healthier if you didn't
eat animal products and you just ate plants. Well, I
(03:47):
have I have seen since I got the Salt Lake
City in the nineteen nineties, I have seen over twenty
thousand patients, mostly for issues involving the central nervous system,
but diet always plays a role in it, because your
central nervous system isn't going to function without proper nutritional support.
(04:08):
So there's a big nutritional aspect to what takes place
in our clinic. And I have a nutritionist who works
with me. She's the one who helps to review the
symptom surveys that people will send in to us. I
think it's a health assessment that I think is what
it's called on the homepage at forbiddendoctor dot com, and
(04:32):
it's a series of questions. There's no obligation, there's certainly
no charge. It's kind of a thank you to the
Doug's listening audience for having me on for so long.
But it gives me a general overall idea of what's
going on with the several systems in your body. And
we'll just make some recommendations to you. Whether you do
it or not, of course, is your business, and up
(04:53):
to that point, there's certainly no charge, and we just
offer this information to you, as I said, is to
thank you for being a part of the Dog Stephan
Good Day Hell Show. And so I try to present
subject matter on this show that is in line with
what my experience has told me in over twenty thousand patients,
(05:17):
what's the best thing for people to be taking into
their bodies, And what are some of the things we're
taking into our bodies that may actually be contributing to
this incredible amount of heart disease, cancer, diabetes, arthritis, infectious diseases,
problems with the pancreas, the kidneys, the liver, and certainly
(05:39):
problems with the brain in the sense of dementia. And
one of the foundational concepts behind everything I just said
is the quality of food, food choices.
Speaker 5 (05:51):
And the quality of that food.
Speaker 4 (05:53):
And so I was asking in an email, why are
you so down on greens? It's a biblical subject, you know,
the concept of wheat and the staff of life. And
I you know, I'm not going to get into the
religious end of it. All I can do is get
into the scientific end of it and the nutritional science
(06:17):
end of it. And it's not that I'm down on
grains if you prepare them properly. And that's the trick,
because grains are very difficult to digest without proper preparation,
such as soaking the grains ahead of time to get
all of the mother nature poisonous dust that she puts
(06:39):
on these things to protect her kingdom, the plant kingdom
as well as her animal kingdom end or through sour
dough fermentation. If you take these grains and you're going
to make your own bread, or you're getting your bread
from a bakery that actually will prepare these grains properly
(06:59):
in advance and do some sour dough fermentation, I have
no problem with that. But to get commercially made bread
from commercial grains, I think is one of the contributing
factors to the level of disease in this country. Now,
if you're just tuning in, I'm doctor Jack Stockwell at
forbiddendoctor dot com and I'm going to talk to them
(07:21):
about grains, and I'm going to talk about them in
the sense of breakfast cereal, because I've often said one
of the worst things you can possibly eat for breakfast
or any other time of the day, because there are
people who will snack with breakfast cereal is breakfast cereal.
And likewise, the worst thing you can feed your children
(07:42):
in the morning is breakfast cereal cereal. One of the
ways that we are so cruel to grains and it
really messes up our own digestive system is something that's
called the extrusion process, and that's where we take grains
whole or refined and we transform them into breakfast cereal. Now,
extrusion involves high heat anywhere from one hundred and fifty
(08:06):
up to about one hundred and sixties or so degrees,
and great pressure is placed on this super high mixture
to force this sworry of grains through these tiny little
holes that are shaped like cornflakes, or shaped like cheerios,
or shaped like shredded wheat, or shape like puffed grains
(08:27):
or whatever. And there is research out there that indicates
that in the extrusion process, the proteins in these grains
become warped and distorted under this very unnatural process, and
it leads to very toxic effects. In fact, rats that
have been fed extruded grains can die within a few weeks.
(08:49):
And in a corn flake experiment, and this is where
the saying comes from. In this cornflake experiment, rats that
were fed corn flakes died sooner than the rats that
were fed the box that the.
Speaker 5 (09:03):
Corn flakes came in.
Speaker 4 (09:05):
And every now and then you'll hear somebody somewhere in
a podcast or something else saying you'd be healthier to
eat the box instead of the cereal. That's where that
came from that study. And so the corn flake fed
rats suffered seizures, died of convulsions, indicating the extreme toxicity
of this material to the nervous system. And there was
(09:26):
another study that found that the extruded grains can cause
very undesirable changes to the gut flora. So I was
watching or I was reading the study on the effects
of various types of processing on milk proteins, and the
researchers were looking at four processing methods boiling it presumably
(09:48):
trying to imitate the pasteurization process, microwave heating, spray drying,
and freeze dry and not surprisingly, the heat intensive processing
methods caused oxidative damage to the proteins. And interesting as
well is the microwaving caused more damage to the milk
(10:10):
proteins than boiling did. And the real surprise was the
finding that freeze drying caused as much damage to the
milk as the heat intensive spray drying, trying to turn
the milk into powder. And when the spray dried and
the freeze dried, milk powders were fed to rats. Both
(10:32):
groups developed oxidative damage in their bloodstream, in their liver,
and in their brain tissues. And further and un quoting
from the study, hippocample inflamment hippocample is where a part
of your brain where a lot of your emotional life exists.
Hippocample inflammatory and apoptosis genes were significantly up regulated. Now,
(10:55):
apoptosis is the process of cell programmed cell death. When
your cells are following they pop topic process, they are
born and then they die when they're supposed to in
normal cellular turnover inside the body. And what this is
saying is that when these animals, these rats were fed
(11:18):
these kinds of foods spray drying and freeze drying milk,
they had all kinds of problems with the brain and
their ability to have normal cellular turnover was messed up.
And it also said I'm quoting, while learning and memory
genes were significantly downregulated. In other words, they were losing
their memory. Eventually. Varying degrees of spatial learning and memory
(11:43):
impairment were demonstrated. In other words, whether the rats liked
it or not, what they were being fed in the
sense of freeze dried and spray dried milk messed up
the brain badly. So where do you find this stuff?
Where do you find spray dried or freeze dried milk powders. Well,
number one is in low fat and especially non fat milk.
(12:06):
And this times is a great surprise to some of
my patients when I've talked to him about this, they well,
isn't milk milk? I mean we store all this powdered
milk or food storage or or whatever reason. Isn't milk milk? No,
it's not milk. You know, the thinner the milk gets,
(12:26):
the less protein, the less fat in that milk, the
more blue it will turn. Because that's the color of water,
you know, just like when you see a bank of
snow or a bank of ice and some light is
shining through behind it, especially with glaciers, it has a
blue color to it. Now, I'm going to tell you
more about this blue color and milk in just a
few moments, and where the FDA comes in on all
(12:49):
of this stuff, because you are really being sold to
bill of goods when you have anything to do with
powdered milk, low fat milk, or non fat milk.
Speaker 5 (13:04):
So as I was asking, where do we find this stuff?
Speaker 4 (13:07):
Why do they bother doing those things spray drying, freeze
drying milk, powders, and where do we find them? Well,
we find them number one in skim milk to non
fat low fat milks to give them body. When you
take the fat out of milk, out of whole milk
from a cow, it gets very thin and very watery,
as you well know. So they've got to put some
(13:28):
body back into it. Why didn't they just leave the
fat in there in the first place, Because there's this
serious propaganda that exists in the food industry and backed
up unfortunately by Big Pharma to some degree, that somehow
Mother Nature's milk is bad for you, so we're.
Speaker 5 (13:47):
Going to make it better. We're going to alter it.
Speaker 4 (13:49):
And you know what they do with the fat that
they take out of milk in order to make it
low fat milk. It goes to the ice cream manufacturers
because you can't have ice cream without high fat content.
So anyway, when they take the fat out of milk
to call it low fat milk, it ends up with
this super watery stuff like it came out of your tap.
(14:10):
So they have to put something back in there to
give it body, and they don't have to label this
additive that they're putting in there because the FDA allows
the manufacturers to call spray dried milk powder milk on
the label. That means that the non fat and low
fat milks that so many people dutifully consume and give
(14:34):
to their children on government recommendations contains oxidated protein products
that can damage the blood, the liver, and the brain. Now,
spray dried milk is the first ingredient in chocolate milk
that's fed the children in school lunch programs.
Speaker 5 (14:50):
It's right there on the label.
Speaker 4 (14:51):
You know what the numbers two ingredient in this chocolate
milk the kids get in school lunches, sugar says right
there on the package.
Speaker 5 (14:59):
I'm looking at it right now in front of me.
Just think about this.
Speaker 4 (15:03):
The main beverage that our children are drinking in school
causes damage to their blood, their liver, and their brain.
And the children also get these extruded cereals in school
breakfast programs that they put chocolate milk on. Now, is
there any wonder by Almost thirty percent of children up
through the sixth grade are now considered overweight and the
(15:27):
tragic health crisis that this is going to bring to
these children's lives as they mature. Now, the distribution of
whole fluid milk is something that's very inconvenient to the
dairy industry, especially in third world countries. Milk is heavy,
it's wet, and it requires refrigeration, and so they can
(15:48):
get an awful lot more money the milk producers for
the valuable butterfat that they separate out of that milk
and put it into ice cream. As I said, so
why waste the butterfat on growing children that their brains
and their bodies need when we can get the government
to forbid whole milk and school lunches. I checked with
(16:10):
local school districts. They don't sell, they don't provide whole
milk to these kids. And so the long term plan
in answer that question as to the inconvenience of milk
to the dairy industry is the long term plan is
just the ship bags of skim milk powder to the
(16:31):
impoverished areas of the world where it's going to end
up sitting in warehouses for years. Then they reconstitute it
with vegetable oil to sell on supermarket shelves, and all
this is going to happen in far, far away places
before reconstituted milk rich and polyunsaturates ends up here in
(16:52):
our country. And what about the way that is left
over from the production of cheese. I mean, up to
eighty eight percent of milk is way protein. So disposal
of this liquid also poses a problem for the cheese industry.
And now I've got some interesting things to tell you
about that as far as cheese is concerned with this
(17:14):
artificial processing. So as I've been talking about the processing
of grains, the processing of milk, things that make the
handling of these products in industry a lot easier to do.
The problem is it's not easier on your body. In fact,
these things are very toxic to the human body because
(17:36):
they've been overprocessed to the point that the protein structures
have been so altered that you do not have the
digestive capability to turn these things back into something normal
that Mother Nature made and get the nutrition out of
it that she intended our bodies to get. But the
(17:58):
food industry is controlled by the food industry. In other words,
what the food industry gets away with in presenting to
the buying public as food is backed up by one
of the biggest lobbying groups in Congress. And I remember
(18:20):
coming out of Civics class in my senior year in
high school, which class no longer exists in high schools,
believing that the government existed for the benefit of the people,
the old Gettysburg speech thing from President Lincoln, of and
buy and for the people, that may have been at
(18:41):
one time. Now the government exists of and buy and
for the industries, because the industries buy and sell the
members of our government ten times over before they've even
been in there two or three years. And how can
I say such a thing, Well, just look at their legislation,
look at what they let through. And when it gets
to the food labeling laws, there's so many things out
(19:06):
there that wouldn't qualify for food in one second in
a true nutritional science oriented laboratory, that's allowed to be
called food. Now, how do we know it's food? In
their definition is you have to look on the label
and there's the carbohydrates, and there's the proteins, and there's
the fats, and there's the sugars and the other kinds
(19:27):
of ingredients that show up that gives you the image
in your mind if you do not.
Speaker 5 (19:31):
Research it too terribly far. Oh this is food. Look
here it says it's food.
Speaker 4 (19:38):
So when you take something that mother nature has made,
and I can't think of anything offhand as I'm speaking
into this microphone to you right now, I can't think
of anything offhand the Mother nature made that when mankind
gets his hands on it makes it better. Because that's
(20:00):
not the orientation of business in the world today. The
orientation is to take something that costs a dollar and
make a dollar twenty five out of it, regardless of
who's going to be benefited or hurt by it. The
idea is to make money. I'm a capitalist. I mean
I practiced capitalistic concepts in my clinic.
Speaker 5 (20:22):
My clinic.
Speaker 4 (20:23):
As I was telling a patient the other day when
we were discussing fees, I said, these fees are oriented
to keep my doors open and to give me the
lifestyle I want. And I also said I base a
lot of my fees on a first patient on what
a break job costs, and they kind of laughed at it.
(20:46):
I said, I'm serious. If your breaks start to go out,
you have to have a break job. And so every
time I pick up from the scuttle out there that
the cost of break replacement in your cars up all
up my prices a little bit. I'm serious, and they
kind of smile, and then we get on with taking
care of of their nervous system. Now back to what
(21:07):
I was talking about, proteins in grains and dairies about cheese,
because I said, up to eighty eight percent of milk
is way, so they have to get the way out
of the milk in order to leave the rest of
the product to become cheese.
Speaker 5 (21:23):
And you can't put way in the sewers.
Speaker 4 (21:27):
You can't just run it down the drain because it
becomes very acidic and will actually start to etch holes
in the concrete pipes. And a lot of this very
acid way is a byproduct of Greek yogurt production, which
is a very popular yogurt in America today. And someone
told me that in Greece, which is where this recipe
(21:50):
is based, of course, is that they dump this way
into the Mediterranean Sea because they can't do it in
the Grecian sewer system and it causes acidification of the
Mediterranean world. Now Here in this country, we solve the
way problem being ingenious as we are by spray drying it. Now,
(22:11):
as you can imagine, in a nation of cheese eaters,
that is a huge industry. And anytime, I mean almost
any shopper in the grocery store from time to time
it is going to be buying a bag of cheese, shredded, sliced, whatever.
Speaker 5 (22:25):
I'll solid next time you're there.
Speaker 4 (22:28):
Look at the size of the cheese selection area in
the refrigerated deli area of the supermarket. It keeps getting
bigger and bigger, and all the different kinds of cheeses
and all the different ways in which is prepared because
we are cheese eaters. And so when we have a
way problem because of all of the spray drying or
(22:49):
the processing of milk we do to get the fat
out for ice cream and what's left behind that we're
trying to pass off as something healthy. And when weig
powder serves as an ingredient, it's often it's often labeled
as natural. It's in baked goods, crackers, muffins, bread, salad dressings,
the mulsifiers. It's even in infant formulas and medical nutritional formulas,
(23:13):
and it's foisted on the public as weiy powder protein.
You know, for use by athletes, and it's in smoothies
and weight. Protein is more fragile than the caseine proteins
in milk solids, so the damage by spray drawing it
is going to be a lot worse. Doctors, nephrologists, doctors
(23:35):
of the kidney will routinely worn kidney patients don't consume
whey protein. And the irony is that the last thing
Westerners need in the diet is more protein, especially processed proteins.
Then there's all the plant based proteins that are out there,
the soy protein, pea protein, rice protein. These proteins have
(23:58):
to go through a separation from the plant matrix to
begin with. It's a process that involves a lot of chemicals.
In other words, if you take if you're trying to
get the protein out of soybeans or the protein out
of peas, or the proteins from rice, the covering on
the rice, the brand, they have to go through a
(24:19):
process that involves a lot of chemicals and very high
heat once that's been separated to make it into a powder,
and they are likely to abound in toxins, I mean
the toxins originally in the seed, especially very high in soybeans,
and then the toxins that are formed during the processing mix.
(24:41):
And then what about freeze dried proteins. Where do you
find those things? Well, they show up in foods for
health conscious consumer as freeze dried milk powder, or freeze
dried way or freeze dried colostrum. You need to be
very careful about this kind of stuff because, as I
was saying earlier in the program, whenever we touch something
(25:03):
that Mother Nature produced for us, and as we continue
to mature and develop upon this planet from Time immemorial
or from Adam and Eve or whatever else, we grew
up with these plants, we grew up with these animals.
Our bodies are tuned to what Mother Nature made. And
(25:25):
when we start taking things into our bodies that man
has changed that Mother Nature made for the benefit of
shelf life and the profit motive. And again I have
no problem with profit, but I have a problem with
changing Mother Nature's food. Then there's going to be hell
to pay. And so, based on what I've been saying
(25:47):
so far, you need to treat your proteins with care.
Fragile milk protein should never be heated, as even the
relatively low heat of pastorsation will change the nature of
the protein itself, and the tightly bound meat proteins actually
(26:09):
can benefit from gentle heating such as brazing or stewing,
which opens them up to expose more surface area to
our digestive enzymes. But collagen proteins may be the toughest
of the lot. I mean, they can be heated to
the boiling point and cooled many times, even rapidly for
a long time without losing the functionality of the collagen
(26:33):
proteins itself. But what happens when you take the collagen
proteins over the boiling point to make collagen powders, Because
that's a big thing out there in the alternative healthcare
well it's not just alternative. Everywhere you turn, there's containers
now to say collagen. What happens to those proteins, those
(26:55):
collagen proteins when you go past the boiling point to
make collagen powders, or even a broth inside a pressure
cooker as opposed to a broth that you're making from
bones on an open pot on the top of the stove. Well,
it's anyone's guess, but I can only imagine some alteration
(27:18):
of the protein structure, even by trying to make broth
in a pressure cooker. And then the low temperature home
dehydration of vegetables and soups and even meat is probably
okay because you're at a low temperature. And many traditional
cultures would dry various foods in the sun and then
(27:40):
pound them up to make a powder once they were dried,
so that they would store without moisture and would store
for a while. That's probably okay too, because it's the
temperature and the high pressure that starts to change proteins.
So where am I going with all of this? What
I o my patients, and what I try to do
(28:02):
in my own personal life, and I think I'm probably
eighty to ninety percent free of this stuff. Every now
and then you run across something you just can't avoid.
But the bottom line is to avoid industrial processed proteins
and powdered foods and just stick to the traditional methods
of preparing food and processing food. And one of the
(28:24):
best examples I can possibly give is raw milk, raw
cow's milk, raw sheep's milk. We're all goat's milk, we're
all camel milk. You know, Depending where you live on
the planet. The absolute one of the absolute best natural
foods mother nature has made, next to eggs, chicken eggs,
(28:46):
duck eggs, eggs that come from animals that are free
range out there picking up the bugs and the grass
and the herbs and the other dead animals they run across.
Speaker 5 (28:56):
The chickens will eat.
Speaker 4 (28:59):
Because they have an incredible digestive system that mother Nature
made that will turn that food that you would not
necessarily eat yourself into an egg. And once that egg
is fertilized in twenty one days, something pops out of
that shell. Three weeks, something pops out of that shell
(29:22):
with feathers and feet and a skeleton and a nervous
system and a digestive system. The cutest little things for
kids on Easter weekend, Peep peep running all around the floor.
What did mother Nature pack in the egg that that
could happen in three weeks? What did mother Nature pack
into raw milk? Have you heard of mother's changing the
(29:48):
nature and quality of their breast milk for their newborns
by boiling it on the stove, cooling it down and
then giving it to their babies, or do the babies
drink directly from the mother. There's a lot of common
sense that can be employed out there, and it's not
that hard to figure out. And there's tons of research
available on the internet for this kind of information from good,
(30:12):
reliable sources. The help of guide us in order to
have good healthy children, good healthy spouse, significant other, whatever else.
Because the person who puts the meal on the dinner
table is the person who is going to be directing
the health of that family thereafter and presentations. I'm doctor
(30:34):
Jack Stockwell at forbiddendoctor dot com.
Speaker 1 (30:36):
Doug Stephan here with my friend Elizabeth Miller. All right,
let's talk about something that's new. Everybody, listen up, because
this is going to help you a great deal. There's
a special deal while supplies last.
Speaker 2 (30:51):
And they're not going to last long.
Speaker 1 (30:53):
Go to Doug Stefan dot com and click on the
Doug's deal button. It's a thirty day supply of Caltron
for thirty five dollars. That's a savings of forty bucks
because the usual price is seventy five.
Speaker 3 (31:08):
Yeah, we don't do this ever, and with Calatron teaming
up with Doug right now, like he said, this offer
is only good through his website. You can always call
us too, and we will definitely still offer that to
you while those supplies are lasting. You can call eight
three three Top Laws and just say, hey, I've got
Doug's deal for thirty five dollars. I want that bottle
(31:29):
and if we still have supplies, we will definitely give
that to you by phone too.
Speaker 2 (31:33):
Do it now, thanks, Elizabeth.
Speaker 1 (31:40):
Doug Stefan here with my friend Elizabeth Miller, one of
the chiefs. And when people go online to top laws
dot com, when they encounter their folks from Caltron, they
have the opportunity to enlist the help of a counselor
like you. So people hear you on the air and
then they get to talk to you.
Speaker 2 (32:01):
The needs that people have.
Speaker 1 (32:03):
Is it different Is every conversation you have with somebody
on the phone after they've contacted someone they're looking for
a counselor are the.
Speaker 2 (32:10):
Needs different or are there similarities?
Speaker 1 (32:13):
Elizabeth, And what questions you have and how you end
up helping people, Well, you.
Speaker 3 (32:17):
Know, I've been doing this for a long time, so
I feel like I see a lot of similarities across
the board with people when you call in, because it
seems like we all kind of struggle with the same
things as far as our relationship with food and being
really busy live in this culture of go go go,
and then also with the health conditions. You know a
lot of people are on medications, they're on blood pressure medications,
(32:37):
they're on blood sugar medications, things that you would normally say, well,
I cannot take a weight loss peel because that's not safe.
And with Calatren it is safe. So it's good for
so many different things. It's been proven safe since nineteen
ninety seven, so we're talking about almost three decades of
helping customers lose weight safely. And with Calatren, you do
(32:58):
get that team of support, get someone there to help
you along your journey. Who people. We've got people who
have been here since the beginning, so they're really good
at helping customers lose the weight. Feel better better than
you have in years. Really, I hear that from customers
all the time. After you get on caltr and you
know you're sleeping better, you've got less joint pain, more energy,
(33:19):
better digestion, and then you start seeing the inch loths
and the pound loss and it's so motivating and it
can help you with the exercising and the overeating, because
it's overall just turning your body back into that fat
burning machine that it used to be when you were younger.
So it really is good for so much. And like
I said, I do end up hearing the same things
over and over again with customers before they get on it,
and then after they get on it, and then of course,
(33:41):
you know, you get different things with health conditions sometimes,
Like I talk to someone I think it was about
a week or so ago, who had had been dealing
with fibromyalsha, And we've had a few customers over the
years who who have reported seeing a lot of relief
from taking Calter and with their piper on Mayosha. And
that's because colladron protein is the number one in green
and caltron and it helps repair and rebuild all sorts
(34:03):
of things in your body. So it just kind of
helps your body do it's saying. So it's going to
help you with with not just a white loss, but also,
like I said, all those other side benefits too.
Speaker 2 (34:13):
Let's talk about something that's new.
Speaker 1 (34:15):
Everybody, listen up, because this is going to help you
a great deal. There's a special deal while supplies last,
and they're not going to last long go to Doug
Steffen dot com and click on the.
Speaker 2 (34:30):
Doug's Deal button. It's a thirty day.
Speaker 1 (34:32):
Supply of Caltron for thirty five dollars. That's a savings
of forty bucks because the usual price is seventy five.
So urgently I suggest you go to Doug Stefan dot
com click on the Doug's Deal button. There's a limited
supply of these bottles of Caltron at thirty five dollars,
(34:56):
so it is important if you want to get on
you listen to a lit Sabeth talk about what it
is that this will do for you. The first one
hundred and fifty people that go to the website to
go to Doug Stephan dot com and then the Doug's
Deal button will go right to Caltrin and you will
get that thirty five dollars deal instead of the usual
(35:17):
seventy five dollars. This is pretty exciting, Elizabeth, and pretty unique.
Speaker 3 (35:22):
It is, you know, Yeah, we don't do this ever,
and with Calatren teaming up with Doug right now, like
he said, this offer is only good through his website.
It's half price on Calatron, which we never do, y'all.
This is insane. So you're getting Calatren half price thirty
five dollars here and it's on his website, Doug Stephan
dot com and you're going to get that, and it
(35:43):
is limited supply, so you need to act fast because
they are going to go quick. If you have any
other questions, you can always call us too, and we
will definitely still offer that to you while those supplies
are lasting too. So if you wanted to call us
instead of going to the website, just thought about that too.
You can call eight three three top los and just say, hey,
(36:04):
I've got Dougs deal for thirty five dollars. I want
that bottle, and if we still have supplies, we will
definitely give that to you by phone two.
Speaker 1 (36:12):
So right now, for the first one hundred and fifty
people that go to Doug Stephan dot com and click
on Doug's Deal the Dougs Deal button, you get the
thirty day supply of Caltron for just thirty five dollars
instead of the usual seventy five. This is an unheard
of deal, limited supply. So take Elizabeth's advice, take Doug's advice,
get on the program. This is such a fabulous way
(36:35):
for you to lose weight, get all kinds of support
go now, Doug Stefan dot com, Doug's deal button do
it now. Thanks Elizabeth. It's the Good Day Health podcast
with doctor Jack Stockwell. Sponsor it in part by Caldron,
which is the safe way for you to lose weight
and keep it off
Doug Stephan here with my friend Elizabeth Miller. All right,
let's talk about something that's new. Everybody, listen up, because
this is going to help you a great deal. There's
a special deal while supplies last.
Speaker 2 (00:14):
And they're not going to last long.
Speaker 1 (00:16):
Go to Doug Stefan dot com and click on the.
Speaker 2 (00:19):
Dougs deal button.
Speaker 1 (00:21):
It's a thirty day supply of Caltrin for thirty five dollars.
That's a savings of forty bucks because the usual price
is seventy five.
Speaker 3 (00:31):
Yeah, we don't do this ever. And with Calatren teaming
up with Doug right now, Like he said, this offer
is only good through his website, you can always call
us too, and we will definitely still offer that to
you while those supplies are lasting. You can call eight
three three top Loft and just say hey, I've got
Doug's deal for thirty five dollars. I want that bottle
(00:52):
and if we still have supplies, we will definitely give
that to you by phone two.
Speaker 2 (00:56):
Do it now, Thanks Elizabeth.
Speaker 1 (00:59):
It's the Good Day Health Podcast with doctor Jack Stockwell,
sponsored in part by Calidrid, the safe, proven way to
lose weight and keep it off.
Speaker 4 (01:08):
Welcome to the Good Day Health Show, the Doug Stephan
Gooday Health Show, to be specific. I'm doctor Jack Stockwell
at forbiddendoctor dot com. I have used that moniker forbidden
Doctor dot com for well over a decade now, and
I have at Forbidden Doctor dot com a short video
(01:29):
a couple of minutes long that explains who and what
the Forbidden Doctor is. If you've never been to my website,
Forbidden Doctor dot com, you might want to take a
look at it and my explanation as to where that
title came from. And it's certainly garnered a lot of attention.
(01:52):
What kind of a doctor would be forbidden? Who's the
Forbidden Doctor? Why is such a name? Well, the answer
there by me at forbidden Doctor dot com, and I
have been a participant in the Good Day Health Show now,
for my goodness, it's got to be getting close to
two decades, and so I don't take this for granted.
(02:13):
I really appreciate my friendship with Doug. We go back,
as I said, a long time, and we're very good friends.
Outside of the radio work. We have a great personal
relationship and I see him a couple of times a
year in my clinic to try to keep that nervous
(02:33):
system of his working properly.
Speaker 5 (02:37):
Now.
Speaker 4 (02:38):
As I have said many times in the past, a
lot of the subjects that I address on this program
are directed by emails I get from patients, emails I
get from listeners to the Good Day Health Show, asking
specific questions. And most of those who have listened to
me for some time know how much I really push
(03:03):
the need for animal products to be present in our food.
And that's because there's almost nothing whatsoever that's required for
human health and nutrition that is not present in meat.
And there are things that are absolutely required for human
nutrition that do not appear in plants. So that's kind
(03:26):
of why we're omnivores. Our diet consists of a mixture
of both, but we have a tendency sometime to go
too far in one direction and not far enough in another.
And every now and then these little fads break out
that you would be better off healthier if you didn't
eat animal products and you just ate plants. Well, I
(03:47):
have I have seen since I got the Salt Lake
City in the nineteen nineties, I have seen over twenty
thousand patients, mostly for issues involving the central nervous system,
but diet always plays a role in it, because your
central nervous system isn't going to function without proper nutritional support.
(04:08):
So there's a big nutritional aspect to what takes place
in our clinic. And I have a nutritionist who works
with me. She's the one who helps to review the
symptom surveys that people will send in to us. I
think it's a health assessment that I think is what
it's called on the homepage at forbiddendoctor dot com, and
(04:32):
it's a series of questions. There's no obligation, there's certainly
no charge. It's kind of a thank you to the
Doug's listening audience for having me on for so long.
But it gives me a general overall idea of what's
going on with the several systems in your body. And
we'll just make some recommendations to you. Whether you do
it or not, of course, is your business, and up
(04:53):
to that point, there's certainly no charge, and we just
offer this information to you, as I said, is to
thank you for being a part of the Dog Stephan
Good Day Hell Show. And so I try to present
subject matter on this show that is in line with
what my experience has told me in over twenty thousand patients,
(05:17):
what's the best thing for people to be taking into
their bodies, And what are some of the things we're
taking into our bodies that may actually be contributing to
this incredible amount of heart disease, cancer, diabetes, arthritis, infectious diseases,
problems with the pancreas, the kidneys, the liver, and certainly
(05:39):
problems with the brain in the sense of dementia. And
one of the foundational concepts behind everything I just said
is the quality of food, food choices.
Speaker 5 (05:51):
And the quality of that food.
Speaker 4 (05:53):
And so I was asking in an email, why are
you so down on greens? It's a biblical subject, you know,
the concept of wheat and the staff of life. And
I you know, I'm not going to get into the
religious end of it. All I can do is get
into the scientific end of it and the nutritional science
(06:17):
end of it. And it's not that I'm down on
grains if you prepare them properly. And that's the trick,
because grains are very difficult to digest without proper preparation,
such as soaking the grains ahead of time to get
all of the mother nature poisonous dust that she puts
(06:39):
on these things to protect her kingdom, the plant kingdom
as well as her animal kingdom end or through sour
dough fermentation. If you take these grains and you're going
to make your own bread, or you're getting your bread
from a bakery that actually will prepare these grains properly
(06:59):
in advance and do some sour dough fermentation, I have
no problem with that. But to get commercially made bread
from commercial grains, I think is one of the contributing
factors to the level of disease in this country. Now,
if you're just tuning in, I'm doctor Jack Stockwell at
forbiddendoctor dot com and I'm going to talk to them
(07:21):
about grains, and I'm going to talk about them in
the sense of breakfast cereal, because I've often said one
of the worst things you can possibly eat for breakfast
or any other time of the day, because there are
people who will snack with breakfast cereal is breakfast cereal.
And likewise, the worst thing you can feed your children
(07:42):
in the morning is breakfast cereal cereal. One of the
ways that we are so cruel to grains and it
really messes up our own digestive system is something that's
called the extrusion process, and that's where we take grains
whole or refined and we transform them into breakfast cereal. Now,
extrusion involves high heat anywhere from one hundred and fifty
(08:06):
up to about one hundred and sixties or so degrees,
and great pressure is placed on this super high mixture
to force this sworry of grains through these tiny little
holes that are shaped like cornflakes, or shaped like cheerios,
or shaped like shredded wheat, or shape like puffed grains
(08:27):
or whatever. And there is research out there that indicates
that in the extrusion process, the proteins in these grains
become warped and distorted under this very unnatural process, and
it leads to very toxic effects. In fact, rats that
have been fed extruded grains can die within a few weeks.
(08:49):
And in a corn flake experiment, and this is where
the saying comes from. In this cornflake experiment, rats that
were fed corn flakes died sooner than the rats that
were fed the box that the.
Speaker 5 (09:03):
Corn flakes came in.
Speaker 4 (09:05):
And every now and then you'll hear somebody somewhere in
a podcast or something else saying you'd be healthier to
eat the box instead of the cereal. That's where that
came from that study. And so the corn flake fed
rats suffered seizures, died of convulsions, indicating the extreme toxicity
of this material to the nervous system. And there was
(09:26):
another study that found that the extruded grains can cause
very undesirable changes to the gut flora. So I was
watching or I was reading the study on the effects
of various types of processing on milk proteins, and the
researchers were looking at four processing methods boiling it presumably
(09:48):
trying to imitate the pasteurization process, microwave heating, spray drying,
and freeze dry and not surprisingly, the heat intensive processing
methods caused oxidative damage to the proteins. And interesting as
well is the microwaving caused more damage to the milk
(10:10):
proteins than boiling did. And the real surprise was the
finding that freeze drying caused as much damage to the
milk as the heat intensive spray drying, trying to turn
the milk into powder. And when the spray dried and
the freeze dried, milk powders were fed to rats. Both
(10:32):
groups developed oxidative damage in their bloodstream, in their liver,
and in their brain tissues. And further and un quoting
from the study, hippocample inflamment hippocample is where a part
of your brain where a lot of your emotional life exists.
Hippocample inflammatory and apoptosis genes were significantly up regulated. Now,
(10:55):
apoptosis is the process of cell programmed cell death. When
your cells are following they pop topic process, they are
born and then they die when they're supposed to in
normal cellular turnover inside the body. And what this is
saying is that when these animals, these rats were fed
(11:18):
these kinds of foods spray drying and freeze drying milk,
they had all kinds of problems with the brain and
their ability to have normal cellular turnover was messed up.
And it also said I'm quoting, while learning and memory
genes were significantly downregulated. In other words, they were losing
their memory. Eventually. Varying degrees of spatial learning and memory
(11:43):
impairment were demonstrated. In other words, whether the rats liked
it or not, what they were being fed in the
sense of freeze dried and spray dried milk messed up
the brain badly. So where do you find this stuff?
Where do you find spray dried or freeze dried milk powders. Well,
number one is in low fat and especially non fat milk.
(12:06):
And this times is a great surprise to some of
my patients when I've talked to him about this, they well,
isn't milk milk? I mean we store all this powdered
milk or food storage or or whatever reason. Isn't milk milk? No,
it's not milk. You know, the thinner the milk gets,
(12:26):
the less protein, the less fat in that milk, the
more blue it will turn. Because that's the color of water,
you know, just like when you see a bank of
snow or a bank of ice and some light is
shining through behind it, especially with glaciers, it has a
blue color to it. Now, I'm going to tell you
more about this blue color and milk in just a
few moments, and where the FDA comes in on all
(12:49):
of this stuff, because you are really being sold to
bill of goods when you have anything to do with
powdered milk, low fat milk, or non fat milk.
Speaker 5 (13:04):
So as I was asking, where do we find this stuff?
Speaker 4 (13:07):
Why do they bother doing those things spray drying, freeze
drying milk, powders, and where do we find them? Well,
we find them number one in skim milk to non
fat low fat milks to give them body. When you
take the fat out of milk, out of whole milk
from a cow, it gets very thin and very watery,
as you well know. So they've got to put some
(13:28):
body back into it. Why didn't they just leave the
fat in there in the first place, Because there's this
serious propaganda that exists in the food industry and backed
up unfortunately by Big Pharma to some degree, that somehow
Mother Nature's milk is bad for you, so we're.
Speaker 5 (13:47):
Going to make it better. We're going to alter it.
Speaker 4 (13:49):
And you know what they do with the fat that
they take out of milk in order to make it
low fat milk. It goes to the ice cream manufacturers
because you can't have ice cream without high fat content.
So anyway, when they take the fat out of milk
to call it low fat milk, it ends up with
this super watery stuff like it came out of your tap.
(14:10):
So they have to put something back in there to
give it body, and they don't have to label this
additive that they're putting in there because the FDA allows
the manufacturers to call spray dried milk powder milk on
the label. That means that the non fat and low
fat milks that so many people dutifully consume and give
(14:34):
to their children on government recommendations contains oxidated protein products
that can damage the blood, the liver, and the brain. Now,
spray dried milk is the first ingredient in chocolate milk
that's fed the children in school lunch programs.
Speaker 5 (14:50):
It's right there on the label.
Speaker 4 (14:51):
You know what the numbers two ingredient in this chocolate
milk the kids get in school lunches, sugar says right
there on the package.
Speaker 5 (14:59):
I'm looking at it right now in front of me.
Just think about this.
Speaker 4 (15:03):
The main beverage that our children are drinking in school
causes damage to their blood, their liver, and their brain.
And the children also get these extruded cereals in school
breakfast programs that they put chocolate milk on. Now, is
there any wonder by Almost thirty percent of children up
through the sixth grade are now considered overweight and the
(15:27):
tragic health crisis that this is going to bring to
these children's lives as they mature. Now, the distribution of
whole fluid milk is something that's very inconvenient to the
dairy industry, especially in third world countries. Milk is heavy,
it's wet, and it requires refrigeration, and so they can
(15:48):
get an awful lot more money the milk producers for
the valuable butterfat that they separate out of that milk
and put it into ice cream. As I said, so
why waste the butterfat on growing children that their brains
and their bodies need when we can get the government
to forbid whole milk and school lunches. I checked with
(16:10):
local school districts. They don't sell, they don't provide whole
milk to these kids. And so the long term plan
in answer that question as to the inconvenience of milk
to the dairy industry is the long term plan is
just the ship bags of skim milk powder to the
(16:31):
impoverished areas of the world where it's going to end
up sitting in warehouses for years. Then they reconstitute it
with vegetable oil to sell on supermarket shelves, and all
this is going to happen in far, far away places
before reconstituted milk rich and polyunsaturates ends up here in
(16:52):
our country. And what about the way that is left
over from the production of cheese. I mean, up to
eighty eight percent of milk is way protein. So disposal
of this liquid also poses a problem for the cheese industry.
And now I've got some interesting things to tell you
about that as far as cheese is concerned with this
(17:14):
artificial processing. So as I've been talking about the processing
of grains, the processing of milk, things that make the
handling of these products in industry a lot easier to do.
The problem is it's not easier on your body. In fact,
these things are very toxic to the human body because
(17:36):
they've been overprocessed to the point that the protein structures
have been so altered that you do not have the
digestive capability to turn these things back into something normal
that Mother Nature made and get the nutrition out of
it that she intended our bodies to get. But the
(17:58):
food industry is controlled by the food industry. In other words,
what the food industry gets away with in presenting to
the buying public as food is backed up by one
of the biggest lobbying groups in Congress. And I remember
(18:20):
coming out of Civics class in my senior year in
high school, which class no longer exists in high schools,
believing that the government existed for the benefit of the people,
the old Gettysburg speech thing from President Lincoln, of and
buy and for the people, that may have been at
(18:41):
one time. Now the government exists of and buy and
for the industries, because the industries buy and sell the
members of our government ten times over before they've even
been in there two or three years. And how can
I say such a thing, Well, just look at their legislation,
look at what they let through. And when it gets
to the food labeling laws, there's so many things out
(19:06):
there that wouldn't qualify for food in one second in
a true nutritional science oriented laboratory, that's allowed to be
called food. Now, how do we know it's food? In
their definition is you have to look on the label
and there's the carbohydrates, and there's the proteins, and there's
the fats, and there's the sugars and the other kinds
(19:27):
of ingredients that show up that gives you the image
in your mind if you do not.
Speaker 5 (19:31):
Research it too terribly far. Oh this is food. Look
here it says it's food.
Speaker 4 (19:38):
So when you take something that mother nature has made,
and I can't think of anything offhand as I'm speaking
into this microphone to you right now, I can't think
of anything offhand the Mother nature made that when mankind
gets his hands on it makes it better. Because that's
(20:00):
not the orientation of business in the world today. The
orientation is to take something that costs a dollar and
make a dollar twenty five out of it, regardless of
who's going to be benefited or hurt by it. The
idea is to make money. I'm a capitalist. I mean
I practiced capitalistic concepts in my clinic.
Speaker 5 (20:22):
My clinic.
Speaker 4 (20:23):
As I was telling a patient the other day when
we were discussing fees, I said, these fees are oriented
to keep my doors open and to give me the
lifestyle I want. And I also said I base a
lot of my fees on a first patient on what
a break job costs, and they kind of laughed at it.
(20:46):
I said, I'm serious. If your breaks start to go out,
you have to have a break job. And so every
time I pick up from the scuttle out there that
the cost of break replacement in your cars up all
up my prices a little bit. I'm serious, and they
kind of smile, and then we get on with taking
care of of their nervous system. Now back to what
(21:07):
I was talking about, proteins in grains and dairies about cheese,
because I said, up to eighty eight percent of milk
is way, so they have to get the way out
of the milk in order to leave the rest of
the product to become cheese.
Speaker 5 (21:23):
And you can't put way in the sewers.
Speaker 4 (21:27):
You can't just run it down the drain because it
becomes very acidic and will actually start to etch holes
in the concrete pipes. And a lot of this very
acid way is a byproduct of Greek yogurt production, which
is a very popular yogurt in America today. And someone
told me that in Greece, which is where this recipe
(21:50):
is based, of course, is that they dump this way
into the Mediterranean Sea because they can't do it in
the Grecian sewer system and it causes acidification of the
Mediterranean world. Now Here in this country, we solve the
way problem being ingenious as we are by spray drying it. Now,
(22:11):
as you can imagine, in a nation of cheese eaters,
that is a huge industry. And anytime, I mean almost
any shopper in the grocery store from time to time
it is going to be buying a bag of cheese, shredded, sliced, whatever.
Speaker 5 (22:25):
I'll solid next time you're there.
Speaker 4 (22:28):
Look at the size of the cheese selection area in
the refrigerated deli area of the supermarket. It keeps getting
bigger and bigger, and all the different kinds of cheeses
and all the different ways in which is prepared because
we are cheese eaters. And so when we have a
way problem because of all of the spray drying or
(22:49):
the processing of milk we do to get the fat
out for ice cream and what's left behind that we're
trying to pass off as something healthy. And when weig
powder serves as an ingredient, it's often it's often labeled
as natural. It's in baked goods, crackers, muffins, bread, salad dressings,
the mulsifiers. It's even in infant formulas and medical nutritional formulas,
(23:13):
and it's foisted on the public as weiy powder protein.
You know, for use by athletes, and it's in smoothies
and weight. Protein is more fragile than the caseine proteins
in milk solids, so the damage by spray drawing it
is going to be a lot worse. Doctors, nephrologists, doctors
(23:35):
of the kidney will routinely worn kidney patients don't consume
whey protein. And the irony is that the last thing
Westerners need in the diet is more protein, especially processed proteins.
Then there's all the plant based proteins that are out there,
the soy protein, pea protein, rice protein. These proteins have
(23:58):
to go through a separation from the plant matrix to
begin with. It's a process that involves a lot of chemicals.
In other words, if you take if you're trying to
get the protein out of soybeans or the protein out
of peas, or the proteins from rice, the covering on
the rice, the brand, they have to go through a
(24:19):
process that involves a lot of chemicals and very high
heat once that's been separated to make it into a powder,
and they are likely to abound in toxins, I mean
the toxins originally in the seed, especially very high in soybeans,
and then the toxins that are formed during the processing mix.
(24:41):
And then what about freeze dried proteins. Where do you
find those things? Well, they show up in foods for
health conscious consumer as freeze dried milk powder, or freeze
dried way or freeze dried colostrum. You need to be
very careful about this kind of stuff because, as I
was saying earlier in the program, whenever we touch something
(25:03):
that Mother Nature produced for us, and as we continue
to mature and develop upon this planet from Time immemorial
or from Adam and Eve or whatever else, we grew
up with these plants, we grew up with these animals.
Our bodies are tuned to what Mother Nature made. And
(25:25):
when we start taking things into our bodies that man
has changed that Mother Nature made for the benefit of
shelf life and the profit motive. And again I have
no problem with profit, but I have a problem with
changing Mother Nature's food. Then there's going to be hell
to pay. And so, based on what I've been saying
(25:47):
so far, you need to treat your proteins with care.
Fragile milk protein should never be heated, as even the
relatively low heat of pastorsation will change the nature of
the protein itself, and the tightly bound meat proteins actually
(26:09):
can benefit from gentle heating such as brazing or stewing,
which opens them up to expose more surface area to
our digestive enzymes. But collagen proteins may be the toughest
of the lot. I mean, they can be heated to
the boiling point and cooled many times, even rapidly for
a long time without losing the functionality of the collagen
(26:33):
proteins itself. But what happens when you take the collagen
proteins over the boiling point to make collagen powders, Because
that's a big thing out there in the alternative healthcare
well it's not just alternative. Everywhere you turn, there's containers
now to say collagen. What happens to those proteins, those
(26:55):
collagen proteins when you go past the boiling point to
make collagen powders, or even a broth inside a pressure
cooker as opposed to a broth that you're making from
bones on an open pot on the top of the stove. Well,
it's anyone's guess, but I can only imagine some alteration
(27:18):
of the protein structure, even by trying to make broth
in a pressure cooker. And then the low temperature home
dehydration of vegetables and soups and even meat is probably
okay because you're at a low temperature. And many traditional
cultures would dry various foods in the sun and then
(27:40):
pound them up to make a powder once they were dried,
so that they would store without moisture and would store
for a while. That's probably okay too, because it's the
temperature and the high pressure that starts to change proteins.
So where am I going with all of this? What
I o my patients, and what I try to do
(28:02):
in my own personal life, and I think I'm probably
eighty to ninety percent free of this stuff. Every now
and then you run across something you just can't avoid.
But the bottom line is to avoid industrial processed proteins
and powdered foods and just stick to the traditional methods
of preparing food and processing food. And one of the
(28:24):
best examples I can possibly give is raw milk, raw
cow's milk, raw sheep's milk. We're all goat's milk, we're
all camel milk. You know, Depending where you live on
the planet. The absolute one of the absolute best natural
foods mother nature has made, next to eggs, chicken eggs,
(28:46):
duck eggs, eggs that come from animals that are free
range out there picking up the bugs and the grass
and the herbs and the other dead animals they run across.
Speaker 5 (28:56):
The chickens will eat.
Speaker 4 (28:59):
Because they have an incredible digestive system that mother Nature
made that will turn that food that you would not
necessarily eat yourself into an egg. And once that egg
is fertilized in twenty one days, something pops out of
that shell. Three weeks, something pops out of that shell
(29:22):
with feathers and feet and a skeleton and a nervous
system and a digestive system. The cutest little things for
kids on Easter weekend, Peep peep running all around the floor.
What did mother Nature pack in the egg that that
could happen in three weeks? What did mother Nature pack
into raw milk? Have you heard of mother's changing the
(29:48):
nature and quality of their breast milk for their newborns
by boiling it on the stove, cooling it down and
then giving it to their babies, or do the babies
drink directly from the mother. There's a lot of common
sense that can be employed out there, and it's not
that hard to figure out. And there's tons of research
available on the internet for this kind of information from good,
(30:12):
reliable sources. The help of guide us in order to
have good healthy children, good healthy spouse, significant other, whatever else.
Because the person who puts the meal on the dinner
table is the person who is going to be directing
the health of that family thereafter and presentations. I'm doctor
(30:34):
Jack Stockwell at forbiddendoctor dot com.
Speaker 1 (30:36):
Doug Stephan here with my friend Elizabeth Miller. All right,
let's talk about something that's new. Everybody, listen up, because
this is going to help you a great deal. There's
a special deal while supplies last.
Speaker 2 (30:51):
And they're not going to last long.
Speaker 1 (30:53):
Go to Doug Stefan dot com and click on the
Doug's deal button. It's a thirty day supply of Caltron
for thirty five dollars. That's a savings of forty bucks
because the usual price is seventy five.
Speaker 3 (31:08):
Yeah, we don't do this ever, and with Calatron teaming
up with Doug right now, like he said, this offer
is only good through his website. You can always call
us too, and we will definitely still offer that to
you while those supplies are lasting. You can call eight
three three Top Laws and just say, hey, I've got
Doug's deal for thirty five dollars. I want that bottle
(31:29):
and if we still have supplies, we will definitely give
that to you by phone too.
Speaker 2 (31:33):
Do it now, thanks, Elizabeth.
Speaker 1 (31:40):
Doug Stefan here with my friend Elizabeth Miller, one of
the chiefs. And when people go online to top laws
dot com, when they encounter their folks from Caltron, they
have the opportunity to enlist the help of a counselor
like you. So people hear you on the air and
then they get to talk to you.
Speaker 2 (32:01):
The needs that people have.
Speaker 1 (32:03):
Is it different Is every conversation you have with somebody
on the phone after they've contacted someone they're looking for
a counselor are the.
Speaker 2 (32:10):
Needs different or are there similarities?
Speaker 1 (32:13):
Elizabeth, And what questions you have and how you end
up helping people, Well, you.
Speaker 3 (32:17):
Know, I've been doing this for a long time, so
I feel like I see a lot of similarities across
the board with people when you call in, because it
seems like we all kind of struggle with the same
things as far as our relationship with food and being
really busy live in this culture of go go go,
and then also with the health conditions. You know a
lot of people are on medications, they're on blood pressure medications,
(32:37):
they're on blood sugar medications, things that you would normally say, well,
I cannot take a weight loss peel because that's not safe.
And with Calatren it is safe. So it's good for
so many different things. It's been proven safe since nineteen
ninety seven, so we're talking about almost three decades of
helping customers lose weight safely. And with Calatren, you do
(32:58):
get that team of support, get someone there to help
you along your journey. Who people. We've got people who
have been here since the beginning, so they're really good
at helping customers lose the weight. Feel better better than
you have in years. Really, I hear that from customers
all the time. After you get on caltr and you
know you're sleeping better, you've got less joint pain, more energy,
(33:19):
better digestion, and then you start seeing the inch loths
and the pound loss and it's so motivating and it
can help you with the exercising and the overeating, because
it's overall just turning your body back into that fat
burning machine that it used to be when you were younger.
So it really is good for so much. And like
I said, I do end up hearing the same things
over and over again with customers before they get on it,
and then after they get on it, and then of course,
(33:41):
you know, you get different things with health conditions sometimes,
Like I talk to someone I think it was about
a week or so ago, who had had been dealing
with fibromyalsha, And we've had a few customers over the
years who who have reported seeing a lot of relief
from taking Calter and with their piper on Mayosha. And
that's because colladron protein is the number one in green
and caltron and it helps repair and rebuild all sorts
(34:03):
of things in your body. So it just kind of
helps your body do it's saying. So it's going to
help you with with not just a white loss, but also,
like I said, all those other side benefits too.
Speaker 2 (34:13):
Let's talk about something that's new.
Speaker 1 (34:15):
Everybody, listen up, because this is going to help you
a great deal. There's a special deal while supplies last,
and they're not going to last long go to Doug
Steffen dot com and click on the.
Speaker 2 (34:30):
Doug's Deal button. It's a thirty day.
Speaker 1 (34:32):
Supply of Caltron for thirty five dollars. That's a savings
of forty bucks because the usual price is seventy five.
So urgently I suggest you go to Doug Stefan dot
com click on the Doug's Deal button. There's a limited
supply of these bottles of Caltron at thirty five dollars,
(34:56):
so it is important if you want to get on
you listen to a lit Sabeth talk about what it
is that this will do for you. The first one
hundred and fifty people that go to the website to
go to Doug Stephan dot com and then the Doug's
Deal button will go right to Caltrin and you will
get that thirty five dollars deal instead of the usual
(35:17):
seventy five dollars. This is pretty exciting, Elizabeth, and pretty unique.
Speaker 3 (35:22):
It is, you know, Yeah, we don't do this ever,
and with Calatren teaming up with Doug right now, like
he said, this offer is only good through his website.
It's half price on Calatron, which we never do, y'all.
This is insane. So you're getting Calatren half price thirty
five dollars here and it's on his website, Doug Stephan
dot com and you're going to get that, and it
(35:43):
is limited supply, so you need to act fast because
they are going to go quick. If you have any
other questions, you can always call us too, and we
will definitely still offer that to you while those supplies
are lasting too. So if you wanted to call us
instead of going to the website, just thought about that too.
You can call eight three three top los and just say, hey,
(36:04):
I've got Dougs deal for thirty five dollars. I want
that bottle, and if we still have supplies, we will
definitely give that to you by phone two.
Speaker 1 (36:12):
So right now, for the first one hundred and fifty
people that go to Doug Stephan dot com and click
on Doug's Deal the Dougs Deal button, you get the
thirty day supply of Caltron for just thirty five dollars
instead of the usual seventy five. This is an unheard
of deal, limited supply. So take Elizabeth's advice, take Doug's advice,
get on the program. This is such a fabulous way
(36:35):
for you to lose weight, get all kinds of support
go now, Doug Stefan dot com, Doug's deal button do
it now. Thanks Elizabeth. It's the Good Day Health podcast
with doctor Jack Stockwell. Sponsor it in part by Caldron,
which is the safe way for you to lose weight
and keep it off
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