April 24, 2025 • 47 mins
As a special return guest, the research Morley does has uncovered many keys to keeping our pets and ourselves healthy. We have been deprived of so much information on how to keep ourselves healthy through food, primarily through the minerals that should be there. Where did they go, and how can we fight back? We have answers.
Pet Health Cafe' is broadcast live at Thursdays 8PM ET and Music on W4HC Radio – Health Café Live (www.w4hc.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).
Pet Health Cafe' TV Show is viewed on Talk 4 TV (www.talk4tv.com). Pet Health Cafe' Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.
Pet Health Cafe' is broadcast live at Thursdays 8PM ET and Music on W4HC Radio – Health Café Live (www.w4hc.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).
Pet Health Cafe' TV Show is viewed on Talk 4 TV (www.talk4tv.com). Pet Health Cafe' Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Any health related information on the following show provides general
information only. Content presented on any show by any host
or guests should not be substituted for a doctor's advice.
Always consult your physician before beginning any new diet, exercise,
or treatment program.
Speaker 2 (00:28):
And then now it's time for Pet Health Cafe where
your Pet has a Voice. And here's your host, Bill
the Pet Health Gurum.
Speaker 3 (00:42):
And welcome to the Pet Health Cafe, the show where
your Pet has a Voice. This is Bill the Pet
Health Guru, and with another interesting show for you tonight,
we have a great guest coming up here in just
a second. Again, as always, I want you to share
and like and subscribe so we can keep getting this
message further and further out there into the hot cash world.
(01:06):
We need to get these this information out because it's
actually a matter of life and death, not only for
your pets, but also for you. The chatroom will be
open and you will be able to ask questions, make comments,
and we'll try to answer them as they come up.
And without further ado, I want to welcome back a
(01:27):
frequent guest of the show and just a wealth of information,
Willie Robbins. How are you doing tonight.
Speaker 4 (01:38):
I'm doing great, so great to be back. Nice to
have a chance to let her hear them and just
chat get caught up.
Speaker 3 (01:46):
Yeah exactly. I mean, you know, you've gotten to be
such a regular. I mean, you're probably, with the exception
of one veterinarian, probably the number two guests that I
have on here, because you always have something else going on,
something brand new and exciting and just opens up more
and more doors. And you know, in the field that
we're in, we're opening doors faster than we can sometimes
(02:09):
even imagine, I.
Speaker 4 (02:10):
Know, And it's unfolding very quickly as you as you know,
and I think it's it's almost dizzy for people to
try to keep.
Speaker 3 (02:18):
Up with it.
Speaker 4 (02:20):
S rest of it.
Speaker 3 (02:21):
Yeah, I mean, you know, it's it's it's sometimes very
very frustrating when you still have people that you know,
don't believe that com trails are come trails, and you
know that medicine is the you know, the only sure
for every disease under mankind, and you know that everything
is a disease, not just dis ease, and you know
that it can all be uh basically handled by the
(02:44):
person or the pet owner by themselves. Isn't that true.
Speaker 4 (02:48):
Oh, I firmly believe that. And we were talking about
my class earlier this afternoon, and because I have a
very strong position that there is no disease, there's just
a metabolic dysfunction. And I asked the question, I said,
does that phrase bother you? And no, everyone was quite comfortable.
(03:09):
With one of the practitioners, she's a physician. I think
she's in Kawai. She said, it's very hard to get
other doctors to believe that. Yeah, I'm polly on board,
but she said, she said, especially the doctors, But she
said even sampanicians just don't want to hear that because
they like their label. They like having an excuse for
(03:29):
whatever their problem with. So that's true. I've had that
conversation as well.
Speaker 3 (03:34):
So yeah, a couple of weeks back, we had I
had a conversation with a holistic veterinarian homeopast and the
question was when does this ease become disease? Did you
let it do that? When you believe the modern mantra
if you will, that everything is a disease, and it's
(03:58):
you know, most of the stuff is there are events,
they're not chronic, they're not long lasting unless you allow
them to be one of the things.
Speaker 4 (04:06):
That it's really come to light for us. Again. We
focus a lot on the minerals and invitements, good food,
real food, as you know, but I think so much
of the this ease that people have it starts with
emotional trauma, some crisis, and it could be a death
of a family member, it could be, you know, a
(04:28):
car accident, which can be very traumatic but invariable. There
seems to be this ununderpinning of emotional trauma and they
can't process it and then it just begins to fester
in their being. This is not saying that's all in
their head, but if they can't bounce back from it,
it just really wears them out. It really eats away
(04:49):
at the immune system exactly.
Speaker 3 (04:51):
And it's funny. I was listening to some podcast I
guess last week where they fairly well known researcher and
a farmer friend. You might probably know who I'm referring
to without mentioning names, but she says, I'll probably get
thrown out of the scientific community because I now understand
(05:12):
that it's all about energy and electricity, and you know,
which leads us into what you and I talk about
on every show, and it's it's all there, And of
course the emotion has a major, major effect on it,
doesn't it.
Speaker 4 (05:30):
Of course it does. And the thing is that when
you have what's called chronic stress and you can't resolve it,
it becomes a source of fear, and it's it's going
to be subliminal and guess bill fear right, fe hyphen ar,
So you see the symbol for iron because you're in
a state of fear to become a magnet. But what
(05:53):
gets triggered in that situation, because the body is responding
to the oxidative stress, is building inside the body an
adrenaline cortisol. And this is all profile a wonderful book
the lead author of article not a book, article by
Zam and Pira talking about how fear creates hypoxia in
(06:17):
humans and cancer in cells and it's all has to
do with these more moral responses to fear and if
you can't bounce back from it, it was just it
literally eat away at you. Absolutely, yeah, And so I
think people need to be aware of it that this
isn't just a physical domain that we're talking about. It
(06:38):
very very important to have that breadth of understanding about
what's the real origin exactly?
Speaker 3 (06:43):
And of course, you know, more and more emphasis seems
to be being focused on minerals, which were highly overlooked.
You know, when we first met several years ago and
brush on the shell, nobody was talking about minerals. Now
all of a sudden, it's becoming a lot more mainstream.
It's it's you know, but even that is so misunderstood
(07:08):
because they're all looking at the supplement industry, not looking
at the whole food industry. Because obviously, so many of
those minerals you need in a bioavailable basically a food source,
because that's different than a chemical source. And you know,
we've talked about a lot of this in the past,
(07:29):
and you know, you have to start looking at where
is it provided. If you need more copper, if you
need more zinc, if you need more magnesium, where is
it found in nature?
Speaker 4 (07:42):
Yeah, it's a great question. And imber my, I don't
have a cousin who is in Special Forces for his
entire career, and he said, if you need magnesium, he said,
go find a palm tree as good. I didn't know
that that was a great reference point.
Speaker 3 (08:03):
Yeah, don't think to make these sary, but if you're
in a company, to go find some work meat, that's
what you need, that's right. Yeah, And we're seeing more
and more of that. Of course, you know, we do
do the clean meats and that sort of thing raised
here in Florida, and we're seeing an increase in demand
(08:26):
for good, clean organ meat. But we're also seeing the
government shutting down the supply of a lot of this
stuff and making it just not available.
Speaker 4 (08:38):
Wow, that's no information. I wasn't.
Speaker 3 (08:42):
Yeah, I mean yeah, I mean, well, you know when
you look at organs, I mean you can look at
secondary organs like lungs and things of that nature as well,
which people eat all over the world. And yet the
USDA that's spleen and a few other things, they've made
basically listen to them as inedibles. So they can't they
(09:03):
can't be handled like regular meat and regular meat plans
that you've got to be segregated. They can't go on
the same trucks after being shipped. We can't even get
them for at treats unless we go to a non
USDA slaughterhouse that's allowed to sell to tos. And part of
that's big dog food and big pet food that's been
(09:25):
behind it because they're buying it up in bulk, you know,
and you know, pennies on the dollar for what it's
really worth. But you know, as a processor, I would
rather just dump this stuff and if you're willing to
give me twenty sons fifty cents a pound for it,
and you know, just put it into barrels, put it
on that freezer truck and ship it over to us.
(09:45):
We'll take it for sure. But yeah, it's making it
tougher and tougher.
Speaker 4 (09:50):
I had no idea that was happening. Nutrients in those
organizes is incredible.
Speaker 3 (10:00):
Yeah, yeah, you know, and of course we have to
get away from the obviously, the you know, feed a
lot of type animals. We have to get away from
the corn and soy. You know, it's I was working
in effective. Was funny. I was talking with my a
chiropractor friend of mine that's one of our customers, and
his mother was talking about food and she says, while
(10:20):
I buy good, clean, organic chicken, and he's like, mom,
organic chicken is still fed organ if corn and soy,
you're screwing up your hormones, a screws up your minerals
and they just you know, she's probably in this late thirties,
so obviously she's a little owner. But you know the
(10:41):
number of people that don't realize how the world has changed,
how the industry, the food industry has changed, and you
know what you bring to the table with bringing out
the truth on minerals and the truth about your protocols,
and you know, with my people and the shows like
this trying to explain it sometimes I just you know,
(11:04):
I just want to walk over to a brick wall
and just about fame against.
Speaker 4 (11:09):
I think the phrase is uses you are what you
eat eats.
Speaker 3 (11:15):
Yes, yeah, we did one of the previous shows to
the last couple months, I've been focused on a lot
of the things that go on inside the body and
how the food actually works. And I said, basically, you know,
we have to we have to realize we have two
basic openings in our body, our mouth and our body.
What goes in, but it goes in the mouth is
going to travel all the way through that body, and
(11:35):
while it's making that journey, it is doing all kinds
of things. And we actually broke it down into you know,
what happens in the stomach and what happens in the
small intests and a large intestine all the way down,
and you know, all these chemical biochemical changes that have
to be taken care of, and every step along the way.
If a food is inappropriate, not species appropriate, if it's
(11:59):
more quality, if it's depleted minerals, if it's depleted envitament
because of the way it was raised. That stresses the
body every step by the way, so you might have
twenty thirty or more stressors in the digestion of that
one food.
Speaker 4 (12:15):
That's true, that's exactly. I've also heard that the pH
changes like twelve times. Yeah, people don't think about that. No, no,
no diameter process.
Speaker 3 (12:27):
You know, when I talk about ionized water, that was
one of the biggest issues that even doctors today, including
my chiropractor friend, I was just talking about with alkaline
water and ionized water. But if you've got alkalinity, you know,
you don't want to drink it. You know, everybody's worried
about that diluting down the stomach acid. Well, when the
(12:50):
stomach is empty, it's neutral if there is no acid,
and you know, so you know, if you're drinking your
alkaline water for the mineral and that's basically what you
should be doing. It's it's more about minerals than it
is about the pH because when that food goes through
that acid bath, HiT's the small intestine. The small intestine
is alkaline anyway, it changes automatically. You don't want to
(13:14):
drink the alkaline water while you're eating dinner or breakfast.
You know, in fact, you really shouldn't even be drinking
water while you're eating. Should you.
Speaker 4 (13:23):
Really have any liquids at all? Yeah, I mean the
whole adage is chew your food until it's liquid.
Speaker 3 (13:32):
Chew your food. Wait a minute, yeah, I know it's
it's crazy though, what we've been doing.
Speaker 4 (13:40):
Well, here's something I learned this. I think it's fascinating.
Talking to a podcast for a dentist a couple of
days ago, and I've heard of the parodied gland. It's
right here in the cheeks, right when you chew, it's
still that's the prodded land. I thought it was releasing
digestive enzymes. It's releasing called the parodig hormone. And guess
(14:02):
what the parodage hormone does. It's what stimulates the littlement
of minerals and ntrins through the teeth. Is a really
powerful hormone that I never even heard of that is
instrumental in making sure that the I mean, what are
the teeth, Those are minerals in action. You can't you
can't build good good teeth, then you don't have a
(14:22):
good mineral metabolism. But I'd never heard of the paroti hormone.
I thought it was fascinating.
Speaker 1 (14:27):
You know.
Speaker 3 (14:28):
Let me say the d at the beginning to show
what we're learning is coming at is so fast and furious,
and I mean, you know when I look at you know,
things like you know, we use a lot of raw
honey and different things, and even with herbs and stuff
like that, you know, and it's like, well, can I
just put it under food? No, but directly in the mouth,
because that stuff is going to work right through the
(14:49):
mucous membranes and getting into your bloodstream almost immediately. And
of course the other thing is we've taken on all
the tounsoles, so we're not filtering out the toxins. You know,
we have to wait till we get down further and
further in the body for that action to start, and
so we're actually adding more and more toxic to the body.
Speaker 4 (15:10):
A fascint way to look at. But you're right, absolutely true, Yeah, true.
Speaker 3 (15:14):
But so anyway, we're going to look you a little
bit at your root cause protocol and that you know,
we we've talked about it a little bit on the show.
And of course you've got a brand new edition of
your book coming out soon.
Speaker 4 (15:29):
Well as soon as it's just a generous word, it's
actually going to be a new Vember. Hopefully we'll have
more than one conversation about this before sure to infect
them on the fourth round of edits on the book,
and if you're in simpler and simpler, right, But it
is the fourth round and the publisher is ben Bella Books,
(15:54):
and they're real sticklers for detail. They want to make
sure that the book gets well received. You know. We
see we're still selling the first edition. This edition is purple.
The new what's going to be more of an orange gold.
It's still going to have a purple cu Yeah. Do
(16:18):
we sold thirty three thousand copies. It's not a best seller,
but most books today only sell five hundred copies.
Speaker 5 (16:27):
Yeah.
Speaker 4 (16:28):
So the owner of the CEO of BenBella he thinks
he can ten x my sales. And then he said, well,
actually I think I can thirty extra. I said, wow,
that would be really cool if we could get a
million people to buy the book, just to spread the word.
Speaker 3 (16:46):
Yeah, yeah, absolutely. Question just popped up there, what do
we mean by the root Cause protocol that's in your ballpark?
Speaker 1 (16:57):
I know.
Speaker 4 (16:59):
I can't fumble this one. So what I did was,
I guess it was about twelve years ago begin the
focus on these key minerals as Bill is so graciously
talking about, and we focused on copper and iron and
magnesium and of course calcium. But the goal was to
(17:19):
increase the production of energy in general, but also increased
the production of a key copper protein called cirrulo plasma.
And what the protocol became was, I don't know, what
are the things we have to stop doing and what
are the things we have to start doing in order
to increase the production of this key copper protein. And
(17:42):
it started out with two stops and two starts, and
now it's about a dozen stops and a dozen starts.
But the root cause is in a nutshell, there's a
three ring circus that runs the planet and it's copper
and iron and oxygen, and coppers only own it on
the planet. They can regulate both iron and oxygen at
(18:04):
the same time and not caused static. And so when
copper and iron and oxygen are out of sync with
each other, you're going to have oxidata stress, and that
oxidata stress is going to be symptom. And the work
Manual is a document that has twenty thousand different examples
of those symptoms. It's all one common origin. But the
(18:26):
original toxins on planet Earth are iron in oxygen, and
they don't play well together.
Speaker 3 (18:32):
They know they don't.
Speaker 4 (18:33):
They love to create rust, they love to create casts.
And that's the I think that's the deep dark secret
of medicine. His doctors don't know that. They don't just
don't know that.
Speaker 3 (18:45):
Yep, we'll be right back to continue this part of
the conversation right after this quick break.
Speaker 5 (18:49):
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Speaker 3 (21:11):
Welcome back to the Pet Health Cafe to show where
your pet has a voice. This is build Pet Health
Guru along with my special guest Morley Robbins and talking
about your root cause protocol. Most people don't realize that
these minerals are the way they have to work in
the body. But it's not just a human body. It's
also every creature body, isn't it?
Speaker 4 (21:33):
Absolutely all life, all life on the planet requires copper.
You can't have photosynthesis without copt Here's something we haven't
talked about that I learned since our last conversation. There's
a there's an enzyme in photosynthesis. It's a critical time
well RuBisCO, I'd never heard of it, and it turns out, Bill,
(21:57):
it's the most prevalent enzyme on planet Earth and it's
there for a ribisill diphosphate carboxylase, very very fancy term.
But what is it doing. It's breaking down the carbon dioxide.
So we we breathe in oxygen, we breathe out carbon dioxide.
(22:20):
The plant breaths in that carbon dioxide, has to split
the carbon from the oxygen. With the carbon, it puts
it into glucose. This enzyme, this RuBisCO enzyme, is where
it puts carbon. It's six carbons to make glucose. The
enzyme is comper dependent. It's the most dominant enzyme. One
(22:41):
planet Earth requires copper. Why because you've got to be
really careful when you're working with oxygen one planet Earth.
And so it's just we have this very childlike understanding
of these minerals as you as we're talking, and yet
it's the backbone of life on the planet. We can't
we can't exist for all these minerals. They're absolutely essential.
(23:02):
Whether it's a plant and an animal, it doesn't really
matter even other life forms, little little creatures. They've all
got to have access to copper in order to metabolize energy.
It's amazing.
Speaker 3 (23:16):
Well, I mean, and of course coppers are you know,
one of the number one conductors of electricity, which plants
and animals are electrical beings.
Speaker 4 (23:25):
Totally got. There's a lectern somehow. There's an acupuncturist in
Germany who has I know, I'm not sure how definitive
it is, but he's convinced that the Meridians that have
relied on in acupuncture are are based on copper. Copper
(23:47):
is what's running that energy, that flow of energy in
the body, which makes sense intuitively, but it's rare to
find someone who would actually say that scientifically.
Speaker 3 (23:57):
Yes, yeah, like I said that, you know, most giantae
most of course, doctors have no idea. We'll get another
comment here if I w Man on Cultivated Elevate. You
mentioned more Ley in his podcast. What is the best
form of copper for people to use? How much do
(24:18):
we take? Of course we talk about it in a
nutritional sense. Lots of beef flavor, Yeah, And I.
Speaker 4 (24:26):
Think beef flavor historically has been the richest source of copper.
I think what we're bumping up against is the reality
of modern farming. So I think I really I resisted
for over a decade selling any kind of product, and
it's not that we necessarily sell a product, but I
helped inspire the Recuperate product, which is based on desiccated
(24:49):
beef flavor and spareing, and it has copper. But I
think the richest sources of copper would be the words,
especially the liver. I think heart and kidney would be
a close second, and then you've got your shell shellfish
would be rifle and nuts since seeds. But I think
(25:10):
what we're what we're bumping up against is now provalm
is the use of lipho sate to klate these minerals,
which yes, I don't think we really know the impact.
And the people are relying on the nutrient tables make decisions.
They haven't been updated for a long time. They certainly
(25:30):
haven't updated since the introduction of lipos.
Speaker 3 (25:35):
It's interesting I was talking. I've had a couple of
conversations recently since our last conversation, and you know, we
always get to everybody looking for the one pill, the
one remedy, the one fix, and it's like, you know,
we go, we're going through our nutritional you know, benefits
and protocols and all of that, and of course the uh,
(25:56):
you know, the the copper and either recuperate and of
course a lot of other you know, a lot of spurling,
a lot of corola to cleanse it out and stuff
like that. And they said, well, I'm going to I'm
taking a Chinese herbs and I'm doing ancient Chinese medicine.
I'm going to somebody that practices ancient Chinese medicine. And
(26:17):
I said, that's great, except ancient Chinese medicine didn't have
to do with have to deal with the GMOs, the chemtrails,
the guy fasse, all those things. I mean, it was
great when the body was clean to start with, but
we're not starting all with clean with you know, with
clean bodies. And of course on the herbal side, Chinese
herbs are herbs. There's herbs all over the world, you know,
(26:40):
just a different name. You know, it's in Chinese. So
I can charge four times a month as much money
for because you have no idea what it is, and
it's the same gins that you're buying here. And you
know in the States, Well, I.
Speaker 4 (26:55):
Think people are always looking for the next set. Yeah,
I think it's fundamentals really matter. But the it's sort
of a downer to think about the constant barrage of
chemicals on our food. And so you know, you've got
a new HHS secretary at least just trying to do
(27:17):
the right thing. But I think there's going to be
a massive pushback.
Speaker 3 (27:21):
Oh my god. Yeah, you know, everybody keeps asking me
what am I hoping for. I said, just eliminate after regulations.
Let us be able to tell our story. And I
can be satisfied with that, because then at least we
have a fighting chance, you know, if nothing else changes.
But it's interesting one of the things that I came
(27:41):
up with a few weeks back and doing a discussion,
and you know, the ideas kind of flow together sometimes
when you think to what you and I do, that
something comes out of everything. And I realized that, you know,
when you're you know, especially with vegans vegetarian lifestyle, you're
eating all these raw vegetables or these cooked vegetables, it
(28:02):
doesn't matter, but you know, fresh vegetables, fresh fruits, that
sort of thing. Well, with today's chemtrails and everything else,
you're ingesting all those toxins directly. Now on the other
side of it, when I looked at carnivore, our cows,
our chickens, our sheep, our goats, our bison. They're pre filters.
(28:23):
They're taking a lot of this stuff out and putting
it into a more usable form that's less toxic, you know,
especially because you know, especially if of course, if you know,
the inspection service and that sort of thing is doing
your job, because you're not putting through the sick animals.
The sick animals are that are really toxic are going
(28:45):
to go unfortunately in the pet food, but you know,
but into the human supply. It's going to be healthy.
It's going to be cleaner than a lot of the
lot of the vegetation that's being consumed today.
Speaker 4 (28:58):
I would imagine the animals have a much better filtration
system than we've got a good one, and I think
they've been they've been facing this issue for millennium millennium
that they've got to have the system, the infrastructure to.
Speaker 3 (29:13):
Do with well a lot of it too, I mean,
and let you know, when we look at feed a
lot of animals, of course, and you know, even yeah,
primarily feed a lot of animals, you know, there's a
lot of waste that goes into it. You know, a
lot of things that they're playing with with diet like
seed oils and things like that on dairy cattle and
change the pH of the milk and stuff like that.
(29:33):
But when we're looking for you primarily at you know,
free range and that sort of thing, they're not getting
what we are getting as humans with all the process food,
all the chemicals that are put into all those process foods,
those sodas, you know, you know they you know, a
couple of coffee's got forty different ingredients in it. I mean,
(29:55):
you know, you're paid double for it.
Speaker 4 (30:01):
I was at City recently in Friends, so.
Speaker 3 (30:05):
I mean the animal Yeah, you're right, these animals aren't
getting the time, are not getting the same toxic world.
They're getting the environmental toxins and but not the forced
food processing chemicals for the most part that we're you know,
we're subjected to even when we try to eat as
clean as we can.
Speaker 4 (30:24):
It's very true, and I think people get no, just
get fatigued by it. They just they don't know what
to do, and they think they rely on suppliers like
you say, well, make sure I've got access to clean food.
But it's it's it's an uphill battle, and I think
most people just kind of drug their shoulders and just
(30:46):
give up. Unfortunately, yeah, it's not that there are options
out there. A lot of people are willing to work
that hard for it, which is unfortunate.
Speaker 3 (30:57):
It's interesting, Uh, you know, we of course we sell
a lot of day and we sell you know, pasture
raised eggs and stuff like that. And of course, in
the middle of the egg crisis, we actually had our
second farm that I had pushed a year and a
half ago to get into egg production came on. And
at first I was really concerned because obviously the demand
was so high, you know, they couldn't find them in
(31:18):
a supermarkets everything else. But I'm finding at this point
in time that a lot of those consumers that had
to buy the expensive, you know, pasture raised eggs as
soon as eggs came into the supermarkets jumped back to
the supermarket. And now they're jumping back because it's like,
what have they been selling us? What is this garbage?
Speaker 4 (31:39):
You know?
Speaker 3 (31:39):
And now it kind of was an awakening for a
lot of people, which we were happy for obviously. But
I still have with double the production, I still have
egg shortages.
Speaker 4 (31:51):
Oh my god. Well, I mean, how many animals, how
many birds got destroyed over that?
Speaker 3 (31:57):
Oh?
Speaker 4 (31:59):
We want to think about it.
Speaker 3 (32:00):
Yeah, so, but.
Speaker 4 (32:02):
Hopefully we've got we've seen the worst of that, and
you know, I think we just have to I think,
as I'm looking at what Earth Kid Junior doing, I
think you're doing some really important moves, making some important moves,
but it's like, I think they're still missing the underlying
not how do we make more energy for the populace.
(32:24):
I mean, I'm not defending ken trails, I'm not defending
fluorid and water. I'm not defending bog dyes or anything
like that. Those are all really important actions to take,
but we've got to get back to the basics of
how do we increase energy production in our body.
Speaker 3 (32:41):
That's absolutely true, and let's get into that, right if
this quick break?
Speaker 4 (32:45):
Okay, So.
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Speaker 3 (34:29):
Welcome back to the Pet Health Cafe to show where
your pet's voice. This is Bill, the Pet Health Guru,
along with my special guests Morley Robbins. Again, I want
to encourage you to share and like and subscribe so
we get this message out. As you can tell, it's
a very very important message. If you've been listening at all,
and watching tonight. Also, the chatroom is still open if
you have any other comments or questions. And I want
(34:52):
to also let people know that this weekend your book
is on special, as is the room Great Products, so
you know, hopefully we can you know, promote some of
that good living and that sort of thing. And in
this last segment, that's you would really like you to
kind of give your best advice as to how we
(35:14):
can get that energy level up in both our animals
and in our pet parents, because I hear all the
time now it's like everybody is just lethargic. They have
no energy. They're not sleeping right there. Their dogs are
the same way. And I mean I had a call
this morning from a client. Of course, the doctor wants
(35:36):
to do another round of blood tests and another X
ray and this sort of because the dog is sleeping
a lot, and it's like save their money. You know,
you got to let that body have a chance to
recover from what was going on. And I know you've
got a ton of ways of starting to build on that,
because we have to build that body, don't we.
Speaker 4 (35:57):
Really people won't think about three or four generations of
mineral deficiency that have existed in farm is food which
is affecting your body, and so you've got to reverse that.
You've got to begin to build up the minerals. It's like,
you know we drive cars that have spart blogs. Well,
if the spark blog is not working, we don't have
(36:19):
an engine. And that's that's what you know, are the
sportflugs of the of the function. And at the end
of the day, you've got to have magnesium and copper
and make energy. Critically importantly, eight of the ten enzymes
to burn sugar in glycosis or magnese independent. And even
(36:40):
though what's interesting I just learned this recently, did a
stated with shrimp to find out there's there's genes that
run those different steps of the crop cycle, very very
important party of the glucose metabolism. Eight of the nine
genes stopped firing when or denied copper in new diet.
(37:01):
So it's like, so even the crib cycle is copper dependent.
I know that the electron transport chain, where you really
have a much bigger production of ATPH, it's all copper dependent.
But the thing is people don't realize how important diet is,
how important the quality of the diet and organic is essential,
(37:25):
but it's got to be nutrient dense, and it's got
to be loaded with minerals that you get either through
the food or through supplementation. And I think we're in
an era where we have to be very forward in
our restocking of minerals in our body because I think
(37:46):
we're being challenged every day. There's just a level of
insanity in life in general right now, and nothing makes
sense anymore. I mean, what you know I grew up
with as kids, It's like those days are gone, and
you know, it's just a very different world, a very
different era of protection and or lack thereof. And what
(38:11):
I think people they understand is that that there's some
really important areas where where doctors don't shine. Doctors don't
know how energy is made in the body. They don't
know the function of the mitochondria. They don't know how
blood is made, they don't know how bone is me
and lenders really know how babies are Really.
Speaker 3 (38:31):
Yeah, I agree with you totally.
Speaker 4 (38:34):
Yeah. And when I was I was reading an article
recently that I've always known that there was a choice
that the that the bone raw needs to make between
bone and blood, because that's where it all originates in
the bone row right to the restaurant. You have a
chance to get bone marrow, please eat it.
Speaker 3 (38:52):
Really and the store as well.
Speaker 4 (38:56):
That's right. I didn't know that. The next time we're
there to take them.
Speaker 3 (39:00):
Yeah, but the bone arrow.
Speaker 4 (39:02):
If they can't make bone in blood, it makes fat.
I didn't know that. That's it's the fault mechanism. So
when you see people who are overweight, means they're starting
to make bone and blood. It's just it's like, oh
my gosh, I never thought of it that way. The
production of an atpacite is a default too. I can't
(39:23):
make something else. I've never never known that to be
the case.
Speaker 3 (39:27):
Well, the other thing we know, and along that same line,
is the fact that toxins are stored in fat cells.
And I joke around all the time that our body
is a lot like women with shoes. You know, when
a positive is filled with shoes, we don't throw them out.
We build another closet. When we get too many toxins
in our body, we build more fat cells. And that's
(39:48):
why when we do something like sporollina on a regular
basis large quantities and the body starts to detox we
automatically lose fat and without trying. You know, it's not
a diet food, it's just a natural metabolism. I don't
need those fat cells anymore because I'm not storing toxins.
And you know, unfortunately, of course, because of the type
(40:11):
of toxins today, the number of them and that sort
of things. You know, there's different challenges in what we
had fifty one hundred years ago in removing those fat cells.
You know, you know, kids with if they ate, you know,
toxic foods or were around, you know, certain poisons would
get chubby and then suddenly they'd be lean. Mean machines
(40:33):
again working on the farms. It came and went, depending
on what was going on. But yeah, I mean the marror,
I mean, we do do the marrow bones. Of course,
bone broth. That's the key to bone broth is that marrow.
Speaker 4 (40:46):
Absolutely absolutely true. And the key is to find a good,
well good recipe, but have good sources for that bone marrow.
Speaker 3 (40:55):
Yeah, yeah, it's I mean, it's it's funny because you
can actually get good quality bone mirror bones from a
lot of the top restaurant supply houses because the top
shelves on the top shelf uh, you know, restaurants use
(41:16):
a lot of that, a lot more of that than
then people realize, you know, it's in a lot you know,
the better foods.
Speaker 4 (41:23):
I yeah, that's.
Speaker 3 (41:26):
Hope, Yes, I know. And it's like it's like bone broths.
I mean, we make our own bone broth and it's
all our you know, natural bones and you know, some
organic apple side of vinegar to pull out the minerals
so that they're available to you in it. And of
course we're using an ionized water on top of that
so it's clean and mineralized on top of that and
(41:49):
energize so you know, there are no extra extra things
put in it. It's just a basic bone broth. You
can make it into whatever you want. And of course
we make it that way because the animal we don't,
you know, we have to customize for the animals. But
that's a that let's raise a quone brought thee number
one cure for leaky gut disease, no.
Speaker 4 (42:08):
Question about it. And it's usually the family RENI and
I was talking to my nephew and he's a pilot,
you know, very edgy kind of guy, but he's also
into good food. He's into u his health, and he's
had trouble sleeping, and somehow he stumbled into the fact
that homegrown sauer crawday and he makes his own sour crowd,
(42:33):
God bless him, gives it to his family and everyone's
sleeping like a baby. And he said, why why is that?
I said, well, here's my theory. I don't know if
it's true or not, but obviously the sewer crowd is
going to feed the microme microbiolman the gun. Absolutely, this
is going to help make the serotonin, which is a
good thing. And then you've got a lot of tyrosinace
(42:55):
in the tower, right, because this when you have a
cup of cabbage, you've got sixty milligrams of vitamin C.
You have a cup of salur kraut, you have six
hundred milligrams of viamancy. Completely different, yes, and so there's
tyros at the center of that. What's tyros and is
(43:16):
like to do it? Loves to make melanin. So how
do you make melatonin. You've got to have melanin and serotonin.
You put them together, and of vallas you've got melatonin.
So it's like he was like, oh my gosh, I never.
Speaker 3 (43:31):
Yeah, but those who.
Speaker 4 (43:32):
Are struggling with their sleep, but I know a lot
of people out there that do that.
Speaker 3 (43:35):
Would Okay, well, we're inside the last minute here. How
can people reach you? How can we keep this conversation going?
Speaker 4 (43:43):
The website RCP one two three dot org. We're on
all forms of social media, Facebook, Twitter, YouTube, would have
you pumping out all sorts of material each and every week.
My email address Morley Robbins a Gmail. And then for
those brave few, there's always one or two that want
(44:06):
to talk to me. Eight four seven nine two two
eight zero sixty one And really excited to have this
ongoing dialogue with you, Bill, because I think it allows
people to be a real sense of rhythm and familiarity
with the subject matter. And I think what I've noticed
tonight was more questions than we typically have, which is fun.
Speaker 3 (44:28):
Yeah, yeah, that's great. Again, I want to thank you
for coming on. I love the new information that we
got out there tonight. You know, we'll have you back again,
probably pretty soon. You're a raightular We appreciate your time,
your effort, and everything that you do on the research side,
and we'll just keep pushing for healthy pets and people.
(44:49):
There we go, We can good night, folks, thank you
for watching.
Speaker 4 (44:52):
Thanks so much.
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Speaker 2 (00:28):
And then now it's time for Pet Health Cafe where
your Pet has a Voice. And here's your host, Bill
the Pet Health Gurum.
Speaker 3 (00:42):
And welcome to the Pet Health Cafe, the show where
your Pet has a Voice. This is Bill the Pet
Health Guru, and with another interesting show for you tonight,
we have a great guest coming up here in just
a second. Again, as always, I want you to share
and like and subscribe so we can keep getting this
message further and further out there into the hot cash world.
(01:06):
We need to get these this information out because it's
actually a matter of life and death, not only for
your pets, but also for you. The chatroom will be
open and you will be able to ask questions, make comments,
and we'll try to answer them as they come up.
And without further ado, I want to welcome back a
(01:27):
frequent guest of the show and just a wealth of information,
Willie Robbins. How are you doing tonight.
Speaker 4 (01:38):
I'm doing great, so great to be back. Nice to
have a chance to let her hear them and just
chat get caught up.
Speaker 3 (01:46):
Yeah exactly. I mean, you know, you've gotten to be
such a regular. I mean, you're probably, with the exception
of one veterinarian, probably the number two guests that I
have on here, because you always have something else going on,
something brand new and exciting and just opens up more
and more doors. And you know, in the field that
we're in, we're opening doors faster than we can sometimes
(02:09):
even imagine, I.
Speaker 4 (02:10):
Know, And it's unfolding very quickly as you as you know,
and I think it's it's almost dizzy for people to
try to keep.
Speaker 3 (02:18):
Up with it.
Speaker 4 (02:20):
S rest of it.
Speaker 3 (02:21):
Yeah, I mean, you know, it's it's it's sometimes very
very frustrating when you still have people that you know,
don't believe that com trails are come trails, and you
know that medicine is the you know, the only sure
for every disease under mankind, and you know that everything
is a disease, not just dis ease, and you know
that it can all be uh basically handled by the
(02:44):
person or the pet owner by themselves. Isn't that true.
Speaker 4 (02:48):
Oh, I firmly believe that. And we were talking about
my class earlier this afternoon, and because I have a
very strong position that there is no disease, there's just
a metabolic dysfunction. And I asked the question, I said,
does that phrase bother you? And no, everyone was quite comfortable.
(03:09):
With one of the practitioners, she's a physician. I think
she's in Kawai. She said, it's very hard to get
other doctors to believe that. Yeah, I'm polly on board,
but she said, she said, especially the doctors, But she
said even sampanicians just don't want to hear that because
they like their label. They like having an excuse for
(03:29):
whatever their problem with. So that's true. I've had that
conversation as well.
Speaker 3 (03:34):
So yeah, a couple of weeks back, we had I
had a conversation with a holistic veterinarian homeopast and the
question was when does this ease become disease? Did you
let it do that? When you believe the modern mantra
if you will, that everything is a disease, and it's
(03:58):
you know, most of the stuff is there are events,
they're not chronic, they're not long lasting unless you allow
them to be one of the things.
Speaker 4 (04:06):
That it's really come to light for us. Again. We
focus a lot on the minerals and invitements, good food,
real food, as you know, but I think so much
of the this ease that people have it starts with
emotional trauma, some crisis, and it could be a death
of a family member, it could be, you know, a
(04:28):
car accident, which can be very traumatic but invariable. There
seems to be this ununderpinning of emotional trauma and they
can't process it and then it just begins to fester
in their being. This is not saying that's all in
their head, but if they can't bounce back from it,
it just really wears them out. It really eats away
(04:49):
at the immune system exactly.
Speaker 3 (04:51):
And it's funny. I was listening to some podcast I
guess last week where they fairly well known researcher and
a farmer friend. You might probably know who I'm referring
to without mentioning names, but she says, I'll probably get
thrown out of the scientific community because I now understand
(05:12):
that it's all about energy and electricity, and you know,
which leads us into what you and I talk about
on every show, and it's it's all there, And of
course the emotion has a major, major effect on it,
doesn't it.
Speaker 4 (05:30):
Of course it does. And the thing is that when
you have what's called chronic stress and you can't resolve it,
it becomes a source of fear, and it's it's going
to be subliminal and guess bill fear right, fe hyphen ar,
So you see the symbol for iron because you're in
a state of fear to become a magnet. But what
(05:53):
gets triggered in that situation, because the body is responding
to the oxidative stress, is building inside the body an
adrenaline cortisol. And this is all profile a wonderful book
the lead author of article not a book, article by
Zam and Pira talking about how fear creates hypoxia in
(06:17):
humans and cancer in cells and it's all has to
do with these more moral responses to fear and if
you can't bounce back from it, it was just it
literally eat away at you. Absolutely, yeah, And so I
think people need to be aware of it that this
isn't just a physical domain that we're talking about. It
(06:38):
very very important to have that breadth of understanding about
what's the real origin exactly?
Speaker 3 (06:43):
And of course, you know, more and more emphasis seems
to be being focused on minerals, which were highly overlooked.
You know, when we first met several years ago and
brush on the shell, nobody was talking about minerals. Now
all of a sudden, it's becoming a lot more mainstream.
It's it's you know, but even that is so misunderstood
(07:08):
because they're all looking at the supplement industry, not looking
at the whole food industry. Because obviously, so many of
those minerals you need in a bioavailable basically a food source,
because that's different than a chemical source. And you know,
we've talked about a lot of this in the past,
(07:29):
and you know, you have to start looking at where
is it provided. If you need more copper, if you
need more zinc, if you need more magnesium, where is
it found in nature?
Speaker 4 (07:42):
Yeah, it's a great question. And imber my, I don't
have a cousin who is in Special Forces for his
entire career, and he said, if you need magnesium, he said,
go find a palm tree as good. I didn't know
that that was a great reference point.
Speaker 3 (08:03):
Yeah, don't think to make these sary, but if you're
in a company, to go find some work meat, that's
what you need, that's right. Yeah, And we're seeing more
and more of that. Of course, you know, we do
do the clean meats and that sort of thing raised
here in Florida, and we're seeing an increase in demand
(08:26):
for good, clean organ meat. But we're also seeing the
government shutting down the supply of a lot of this
stuff and making it just not available.
Speaker 4 (08:38):
Wow, that's no information. I wasn't.
Speaker 3 (08:42):
Yeah, I mean yeah, I mean, well, you know when
you look at organs, I mean you can look at
secondary organs like lungs and things of that nature as well,
which people eat all over the world. And yet the
USDA that's spleen and a few other things, they've made
basically listen to them as inedibles. So they can't they
(09:03):
can't be handled like regular meat and regular meat plans
that you've got to be segregated. They can't go on
the same trucks after being shipped. We can't even get
them for at treats unless we go to a non
USDA slaughterhouse that's allowed to sell to tos. And part of
that's big dog food and big pet food that's been
(09:25):
behind it because they're buying it up in bulk, you know,
and you know, pennies on the dollar for what it's
really worth. But you know, as a processor, I would
rather just dump this stuff and if you're willing to
give me twenty sons fifty cents a pound for it,
and you know, just put it into barrels, put it
on that freezer truck and ship it over to us.
(09:45):
We'll take it for sure. But yeah, it's making it
tougher and tougher.
Speaker 4 (09:50):
I had no idea that was happening. Nutrients in those
organizes is incredible.
Speaker 3 (10:00):
Yeah, yeah, you know, and of course we have to
get away from the obviously, the you know, feed a
lot of type animals. We have to get away from
the corn and soy. You know, it's I was working
in effective. Was funny. I was talking with my a
chiropractor friend of mine that's one of our customers, and
his mother was talking about food and she says, while
(10:20):
I buy good, clean, organic chicken, and he's like, mom,
organic chicken is still fed organ if corn and soy,
you're screwing up your hormones, a screws up your minerals
and they just you know, she's probably in this late thirties,
so obviously she's a little owner. But you know the
(10:41):
number of people that don't realize how the world has changed,
how the industry, the food industry has changed, and you
know what you bring to the table with bringing out
the truth on minerals and the truth about your protocols,
and you know, with my people and the shows like
this trying to explain it sometimes I just you know,
(11:04):
I just want to walk over to a brick wall
and just about fame against.
Speaker 4 (11:09):
I think the phrase is uses you are what you
eat eats.
Speaker 3 (11:15):
Yes, yeah, we did one of the previous shows to
the last couple months, I've been focused on a lot
of the things that go on inside the body and
how the food actually works. And I said, basically, you know,
we have to we have to realize we have two
basic openings in our body, our mouth and our body.
What goes in, but it goes in the mouth is
going to travel all the way through that body, and
(11:35):
while it's making that journey, it is doing all kinds
of things. And we actually broke it down into you know,
what happens in the stomach and what happens in the
small intests and a large intestine all the way down,
and you know, all these chemical biochemical changes that have
to be taken care of, and every step along the way.
If a food is inappropriate, not species appropriate, if it's
(11:59):
more quality, if it's depleted minerals, if it's depleted envitament
because of the way it was raised. That stresses the
body every step by the way, so you might have
twenty thirty or more stressors in the digestion of that
one food.
Speaker 4 (12:15):
That's true, that's exactly. I've also heard that the pH
changes like twelve times. Yeah, people don't think about that. No, no,
no diameter process.
Speaker 3 (12:27):
You know, when I talk about ionized water, that was
one of the biggest issues that even doctors today, including
my chiropractor friend, I was just talking about with alkaline
water and ionized water. But if you've got alkalinity, you know,
you don't want to drink it. You know, everybody's worried
about that diluting down the stomach acid. Well, when the
(12:50):
stomach is empty, it's neutral if there is no acid,
and you know, so you know, if you're drinking your
alkaline water for the mineral and that's basically what you
should be doing. It's it's more about minerals than it
is about the pH because when that food goes through
that acid bath, HiT's the small intestine. The small intestine
is alkaline anyway, it changes automatically. You don't want to
(13:14):
drink the alkaline water while you're eating dinner or breakfast.
You know, in fact, you really shouldn't even be drinking
water while you're eating. Should you.
Speaker 4 (13:23):
Really have any liquids at all? Yeah, I mean the
whole adage is chew your food until it's liquid.
Speaker 3 (13:32):
Chew your food. Wait a minute, yeah, I know it's
it's crazy though, what we've been doing.
Speaker 4 (13:40):
Well, here's something I learned this. I think it's fascinating.
Talking to a podcast for a dentist a couple of
days ago, and I've heard of the parodied gland. It's
right here in the cheeks, right when you chew, it's
still that's the prodded land. I thought it was releasing
digestive enzymes. It's releasing called the parodig hormone. And guess
(14:02):
what the parodage hormone does. It's what stimulates the littlement
of minerals and ntrins through the teeth. Is a really
powerful hormone that I never even heard of that is
instrumental in making sure that the I mean, what are
the teeth, Those are minerals in action. You can't you
can't build good good teeth, then you don't have a
(14:22):
good mineral metabolism. But I'd never heard of the paroti hormone.
I thought it was fascinating.
Speaker 1 (14:27):
You know.
Speaker 3 (14:28):
Let me say the d at the beginning to show
what we're learning is coming at is so fast and furious,
and I mean, you know when I look at you know,
things like you know, we use a lot of raw
honey and different things, and even with herbs and stuff
like that, you know, and it's like, well, can I
just put it under food? No, but directly in the mouth,
because that stuff is going to work right through the
(14:49):
mucous membranes and getting into your bloodstream almost immediately. And
of course the other thing is we've taken on all
the tounsoles, so we're not filtering out the toxins. You know,
we have to wait till we get down further and
further in the body for that action to start, and
so we're actually adding more and more toxic to the body.
Speaker 4 (15:10):
A fascint way to look at. But you're right, absolutely true, Yeah, true.
Speaker 3 (15:14):
But so anyway, we're going to look you a little
bit at your root cause protocol and that you know,
we we've talked about it a little bit on the show.
And of course you've got a brand new edition of
your book coming out soon.
Speaker 4 (15:29):
Well as soon as it's just a generous word, it's
actually going to be a new Vember. Hopefully we'll have
more than one conversation about this before sure to infect
them on the fourth round of edits on the book,
and if you're in simpler and simpler, right, But it
is the fourth round and the publisher is ben Bella Books,
(15:54):
and they're real sticklers for detail. They want to make
sure that the book gets well received. You know. We
see we're still selling the first edition. This edition is purple.
The new what's going to be more of an orange gold.
It's still going to have a purple cu Yeah. Do
(16:18):
we sold thirty three thousand copies. It's not a best seller,
but most books today only sell five hundred copies.
Speaker 5 (16:27):
Yeah.
Speaker 4 (16:28):
So the owner of the CEO of BenBella he thinks
he can ten x my sales. And then he said, well,
actually I think I can thirty extra. I said, wow,
that would be really cool if we could get a
million people to buy the book, just to spread the word.
Speaker 3 (16:46):
Yeah, yeah, absolutely. Question just popped up there, what do
we mean by the root Cause protocol that's in your ballpark?
Speaker 1 (16:57):
I know.
Speaker 4 (16:59):
I can't fumble this one. So what I did was,
I guess it was about twelve years ago begin the
focus on these key minerals as Bill is so graciously
talking about, and we focused on copper and iron and
magnesium and of course calcium. But the goal was to
(17:19):
increase the production of energy in general, but also increased
the production of a key copper protein called cirrulo plasma.
And what the protocol became was, I don't know, what
are the things we have to stop doing and what
are the things we have to start doing in order
to increase the production of this key copper protein. And
(17:42):
it started out with two stops and two starts, and
now it's about a dozen stops and a dozen starts.
But the root cause is in a nutshell, there's a
three ring circus that runs the planet and it's copper
and iron and oxygen, and coppers only own it on
the planet. They can regulate both iron and oxygen at
(18:04):
the same time and not caused static. And so when
copper and iron and oxygen are out of sync with
each other, you're going to have oxidata stress, and that
oxidata stress is going to be symptom. And the work
Manual is a document that has twenty thousand different examples
of those symptoms. It's all one common origin. But the
(18:26):
original toxins on planet Earth are iron in oxygen, and
they don't play well together.
Speaker 3 (18:32):
They know they don't.
Speaker 4 (18:33):
They love to create rust, they love to create casts.
And that's the I think that's the deep dark secret
of medicine. His doctors don't know that. They don't just
don't know that.
Speaker 3 (18:45):
Yep, we'll be right back to continue this part of
the conversation right after this quick break.
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Speaker 3 (21:11):
Welcome back to the Pet Health Cafe to show where
your pet has a voice. This is build Pet Health
Guru along with my special guest Morley Robbins and talking
about your root cause protocol. Most people don't realize that
these minerals are the way they have to work in
the body. But it's not just a human body. It's
also every creature body, isn't it?
Speaker 4 (21:33):
Absolutely all life, all life on the planet requires copper.
You can't have photosynthesis without copt Here's something we haven't
talked about that I learned since our last conversation. There's
a there's an enzyme in photosynthesis. It's a critical time
well RuBisCO, I'd never heard of it, and it turns out, Bill,
(21:57):
it's the most prevalent enzyme on planet Earth and it's
there for a ribisill diphosphate carboxylase, very very fancy term.
But what is it doing. It's breaking down the carbon dioxide.
So we we breathe in oxygen, we breathe out carbon dioxide.
(22:20):
The plant breaths in that carbon dioxide, has to split
the carbon from the oxygen. With the carbon, it puts
it into glucose. This enzyme, this RuBisCO enzyme, is where
it puts carbon. It's six carbons to make glucose. The
enzyme is comper dependent. It's the most dominant enzyme. One
(22:41):
planet Earth requires copper. Why because you've got to be
really careful when you're working with oxygen one planet Earth.
And so it's just we have this very childlike understanding
of these minerals as you as we're talking, and yet
it's the backbone of life on the planet. We can't
we can't exist for all these minerals. They're absolutely essential.
(23:02):
Whether it's a plant and an animal, it doesn't really
matter even other life forms, little little creatures. They've all
got to have access to copper in order to metabolize energy.
It's amazing.
Speaker 3 (23:16):
Well, I mean, and of course coppers are you know,
one of the number one conductors of electricity, which plants
and animals are electrical beings.
Speaker 4 (23:25):
Totally got. There's a lectern somehow. There's an acupuncturist in
Germany who has I know, I'm not sure how definitive
it is, but he's convinced that the Meridians that have
relied on in acupuncture are are based on copper. Copper
(23:47):
is what's running that energy, that flow of energy in
the body, which makes sense intuitively, but it's rare to
find someone who would actually say that scientifically.
Speaker 3 (23:57):
Yes, yeah, like I said that, you know, most giantae
most of course, doctors have no idea. We'll get another
comment here if I w Man on Cultivated Elevate. You
mentioned more Ley in his podcast. What is the best
form of copper for people to use? How much do
(24:18):
we take? Of course we talk about it in a
nutritional sense. Lots of beef flavor, Yeah, And I.
Speaker 4 (24:26):
Think beef flavor historically has been the richest source of copper.
I think what we're bumping up against is the reality
of modern farming. So I think I really I resisted
for over a decade selling any kind of product, and
it's not that we necessarily sell a product, but I
helped inspire the Recuperate product, which is based on desiccated
(24:49):
beef flavor and spareing, and it has copper. But I
think the richest sources of copper would be the words,
especially the liver. I think heart and kidney would be
a close second, and then you've got your shell shellfish
would be rifle and nuts since seeds. But I think
(25:10):
what we're what we're bumping up against is now provalm
is the use of lipho sate to klate these minerals,
which yes, I don't think we really know the impact.
And the people are relying on the nutrient tables make decisions.
They haven't been updated for a long time. They certainly
(25:30):
haven't updated since the introduction of lipos.
Speaker 3 (25:35):
It's interesting I was talking. I've had a couple of
conversations recently since our last conversation, and you know, we
always get to everybody looking for the one pill, the
one remedy, the one fix, and it's like, you know,
we go, we're going through our nutritional you know, benefits
and protocols and all of that, and of course the uh,
(25:56):
you know, the the copper and either recuperate and of
course a lot of other you know, a lot of spurling,
a lot of corola to cleanse it out and stuff
like that. And they said, well, I'm going to I'm
taking a Chinese herbs and I'm doing ancient Chinese medicine.
I'm going to somebody that practices ancient Chinese medicine. And
(26:17):
I said, that's great, except ancient Chinese medicine didn't have
to do with have to deal with the GMOs, the chemtrails,
the guy fasse, all those things. I mean, it was
great when the body was clean to start with, but
we're not starting all with clean with you know, with
clean bodies. And of course on the herbal side, Chinese
herbs are herbs. There's herbs all over the world, you know,
(26:40):
just a different name. You know, it's in Chinese. So
I can charge four times a month as much money
for because you have no idea what it is, and
it's the same gins that you're buying here. And you
know in the States, Well, I.
Speaker 4 (26:55):
Think people are always looking for the next set. Yeah,
I think it's fundamentals really matter. But the it's sort
of a downer to think about the constant barrage of
chemicals on our food. And so you know, you've got
a new HHS secretary at least just trying to do
(27:17):
the right thing. But I think there's going to be
a massive pushback.
Speaker 3 (27:21):
Oh my god. Yeah, you know, everybody keeps asking me
what am I hoping for. I said, just eliminate after regulations.
Let us be able to tell our story. And I
can be satisfied with that, because then at least we
have a fighting chance, you know, if nothing else changes.
But it's interesting one of the things that I came
(27:41):
up with a few weeks back and doing a discussion,
and you know, the ideas kind of flow together sometimes
when you think to what you and I do, that
something comes out of everything. And I realized that, you know,
when you're you know, especially with vegans vegetarian lifestyle, you're
eating all these raw vegetables or these cooked vegetables, it
(28:02):
doesn't matter, but you know, fresh vegetables, fresh fruits, that
sort of thing. Well, with today's chemtrails and everything else,
you're ingesting all those toxins directly. Now on the other
side of it, when I looked at carnivore, our cows,
our chickens, our sheep, our goats, our bison. They're pre filters.
(28:23):
They're taking a lot of this stuff out and putting
it into a more usable form that's less toxic, you know,
especially because you know, especially if of course, if you know,
the inspection service and that sort of thing is doing
your job, because you're not putting through the sick animals.
The sick animals are that are really toxic are going
(28:45):
to go unfortunately in the pet food, but you know,
but into the human supply. It's going to be healthy.
It's going to be cleaner than a lot of the
lot of the vegetation that's being consumed today.
Speaker 4 (28:58):
I would imagine the animals have a much better filtration
system than we've got a good one, and I think
they've been they've been facing this issue for millennium millennium
that they've got to have the system, the infrastructure to.
Speaker 3 (29:13):
Do with well a lot of it too, I mean,
and let you know, when we look at feed a
lot of animals, of course, and you know, even yeah,
primarily feed a lot of animals, you know, there's a
lot of waste that goes into it. You know, a
lot of things that they're playing with with diet like
seed oils and things like that on dairy cattle and
change the pH of the milk and stuff like that.
(29:33):
But when we're looking for you primarily at you know,
free range and that sort of thing, they're not getting
what we are getting as humans with all the process food,
all the chemicals that are put into all those process foods,
those sodas, you know, you know they you know, a
couple of coffee's got forty different ingredients in it. I mean,
(29:55):
you know, you're paid double for it.
Speaker 4 (30:01):
I was at City recently in Friends, so.
Speaker 3 (30:05):
I mean the animal Yeah, you're right, these animals aren't
getting the time, are not getting the same toxic world.
They're getting the environmental toxins and but not the forced
food processing chemicals for the most part that we're you know,
we're subjected to even when we try to eat as
clean as we can.
Speaker 4 (30:24):
It's very true, and I think people get no, just
get fatigued by it. They just they don't know what
to do, and they think they rely on suppliers like
you say, well, make sure I've got access to clean food.
But it's it's it's an uphill battle, and I think
most people just kind of drug their shoulders and just
(30:46):
give up. Unfortunately, yeah, it's not that there are options
out there. A lot of people are willing to work
that hard for it, which is unfortunate.
Speaker 3 (30:57):
It's interesting, Uh, you know, we of course we sell
a lot of day and we sell you know, pasture
raised eggs and stuff like that. And of course, in
the middle of the egg crisis, we actually had our
second farm that I had pushed a year and a
half ago to get into egg production came on. And
at first I was really concerned because obviously the demand
was so high, you know, they couldn't find them in
(31:18):
a supermarkets everything else. But I'm finding at this point
in time that a lot of those consumers that had
to buy the expensive, you know, pasture raised eggs as
soon as eggs came into the supermarkets jumped back to
the supermarket. And now they're jumping back because it's like,
what have they been selling us? What is this garbage?
Speaker 4 (31:39):
You know?
Speaker 3 (31:39):
And now it kind of was an awakening for a
lot of people, which we were happy for obviously. But
I still have with double the production, I still have
egg shortages.
Speaker 4 (31:51):
Oh my god. Well, I mean, how many animals, how
many birds got destroyed over that?
Speaker 3 (31:57):
Oh?
Speaker 4 (31:59):
We want to think about it.
Speaker 3 (32:00):
Yeah, so, but.
Speaker 4 (32:02):
Hopefully we've got we've seen the worst of that, and
you know, I think we just have to I think,
as I'm looking at what Earth Kid Junior doing, I
think you're doing some really important moves, making some important moves,
but it's like, I think they're still missing the underlying
not how do we make more energy for the populace.
(32:24):
I mean, I'm not defending ken trails, I'm not defending
fluorid and water. I'm not defending bog dyes or anything
like that. Those are all really important actions to take,
but we've got to get back to the basics of
how do we increase energy production in our body.
Speaker 3 (32:41):
That's absolutely true, and let's get into that, right if
this quick break?
Speaker 4 (32:45):
Okay, So.
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Speaker 3 (34:29):
Welcome back to the Pet Health Cafe to show where
your pet's voice. This is Bill, the Pet Health Guru,
along with my special guests Morley Robbins. Again, I want
to encourage you to share and like and subscribe so
we get this message out. As you can tell, it's
a very very important message. If you've been listening at all,
and watching tonight. Also, the chatroom is still open if
you have any other comments or questions. And I want
(34:52):
to also let people know that this weekend your book
is on special, as is the room Great Products, so
you know, hopefully we can you know, promote some of
that good living and that sort of thing. And in
this last segment, that's you would really like you to
kind of give your best advice as to how we
(35:14):
can get that energy level up in both our animals
and in our pet parents, because I hear all the
time now it's like everybody is just lethargic. They have
no energy. They're not sleeping right there. Their dogs are
the same way. And I mean I had a call
this morning from a client. Of course, the doctor wants
(35:36):
to do another round of blood tests and another X
ray and this sort of because the dog is sleeping
a lot, and it's like save their money. You know,
you got to let that body have a chance to
recover from what was going on. And I know you've
got a ton of ways of starting to build on that,
because we have to build that body, don't we.
Speaker 4 (35:57):
Really people won't think about three or four generations of
mineral deficiency that have existed in farm is food which
is affecting your body, and so you've got to reverse that.
You've got to begin to build up the minerals. It's like,
you know we drive cars that have spart blogs. Well,
if the spark blog is not working, we don't have
(36:19):
an engine. And that's that's what you know, are the
sportflugs of the of the function. And at the end
of the day, you've got to have magnesium and copper
and make energy. Critically importantly, eight of the ten enzymes
to burn sugar in glycosis or magnese independent. And even
(36:40):
though what's interesting I just learned this recently, did a
stated with shrimp to find out there's there's genes that
run those different steps of the crop cycle, very very
important party of the glucose metabolism. Eight of the nine
genes stopped firing when or denied copper in new diet.
(37:01):
So it's like, so even the crib cycle is copper dependent.
I know that the electron transport chain, where you really
have a much bigger production of ATPH, it's all copper dependent.
But the thing is people don't realize how important diet is,
how important the quality of the diet and organic is essential,
(37:25):
but it's got to be nutrient dense, and it's got
to be loaded with minerals that you get either through
the food or through supplementation. And I think we're in
an era where we have to be very forward in
our restocking of minerals in our body because I think
(37:46):
we're being challenged every day. There's just a level of
insanity in life in general right now, and nothing makes
sense anymore. I mean, what you know I grew up
with as kids, It's like those days are gone, and
you know, it's just a very different world, a very
different era of protection and or lack thereof. And what
(38:11):
I think people they understand is that that there's some
really important areas where where doctors don't shine. Doctors don't
know how energy is made in the body. They don't
know the function of the mitochondria. They don't know how
blood is made, they don't know how bone is me
and lenders really know how babies are Really.
Speaker 3 (38:31):
Yeah, I agree with you totally.
Speaker 4 (38:34):
Yeah. And when I was I was reading an article
recently that I've always known that there was a choice
that the that the bone raw needs to make between
bone and blood, because that's where it all originates in
the bone row right to the restaurant. You have a
chance to get bone marrow, please eat it.
Speaker 3 (38:52):
Really and the store as well.
Speaker 4 (38:56):
That's right. I didn't know that. The next time we're
there to take them.
Speaker 3 (39:00):
Yeah, but the bone arrow.
Speaker 4 (39:02):
If they can't make bone in blood, it makes fat.
I didn't know that. That's it's the fault mechanism. So
when you see people who are overweight, means they're starting
to make bone and blood. It's just it's like, oh
my gosh, I never thought of it that way. The
production of an atpacite is a default too. I can't
(39:23):
make something else. I've never never known that to be
the case.
Speaker 3 (39:27):
Well, the other thing we know, and along that same line,
is the fact that toxins are stored in fat cells.
And I joke around all the time that our body
is a lot like women with shoes. You know, when
a positive is filled with shoes, we don't throw them out.
We build another closet. When we get too many toxins
in our body, we build more fat cells. And that's
(39:48):
why when we do something like sporollina on a regular
basis large quantities and the body starts to detox we
automatically lose fat and without trying. You know, it's not
a diet food, it's just a natural metabolism. I don't
need those fat cells anymore because I'm not storing toxins.
And you know, unfortunately, of course, because of the type
(40:11):
of toxins today, the number of them and that sort
of things. You know, there's different challenges in what we
had fifty one hundred years ago in removing those fat cells.
You know, you know, kids with if they ate, you know,
toxic foods or were around, you know, certain poisons would
get chubby and then suddenly they'd be lean. Mean machines
(40:33):
again working on the farms. It came and went, depending
on what was going on. But yeah, I mean the marror,
I mean, we do do the marrow bones. Of course,
bone broth. That's the key to bone broth is that marrow.
Speaker 4 (40:46):
Absolutely absolutely true. And the key is to find a good,
well good recipe, but have good sources for that bone marrow.
Speaker 3 (40:55):
Yeah, yeah, it's I mean, it's it's funny because you
can actually get good quality bone mirror bones from a
lot of the top restaurant supply houses because the top
shelves on the top shelf uh, you know, restaurants use
(41:16):
a lot of that, a lot more of that than
then people realize, you know, it's in a lot you know,
the better foods.
Speaker 4 (41:23):
I yeah, that's.
Speaker 3 (41:26):
Hope, Yes, I know. And it's like it's like bone broths.
I mean, we make our own bone broth and it's
all our you know, natural bones and you know, some
organic apple side of vinegar to pull out the minerals
so that they're available to you in it. And of
course we're using an ionized water on top of that
so it's clean and mineralized on top of that and
(41:49):
energize so you know, there are no extra extra things
put in it. It's just a basic bone broth. You
can make it into whatever you want. And of course
we make it that way because the animal we don't,
you know, we have to customize for the animals. But
that's a that let's raise a quone brought thee number
one cure for leaky gut disease, no.
Speaker 4 (42:08):
Question about it. And it's usually the family RENI and
I was talking to my nephew and he's a pilot,
you know, very edgy kind of guy, but he's also
into good food. He's into u his health, and he's
had trouble sleeping, and somehow he stumbled into the fact
that homegrown sauer crawday and he makes his own sour crowd,
(42:33):
God bless him, gives it to his family and everyone's
sleeping like a baby. And he said, why why is that?
I said, well, here's my theory. I don't know if
it's true or not, but obviously the sewer crowd is
going to feed the microme microbiolman the gun. Absolutely, this
is going to help make the serotonin, which is a
good thing. And then you've got a lot of tyrosinace
(42:55):
in the tower, right, because this when you have a
cup of cabbage, you've got sixty milligrams of vitamin C.
You have a cup of salur kraut, you have six
hundred milligrams of viamancy. Completely different, yes, and so there's
tyros at the center of that. What's tyros and is
(43:16):
like to do it? Loves to make melanin. So how
do you make melatonin. You've got to have melanin and serotonin.
You put them together, and of vallas you've got melatonin.
So it's like he was like, oh my gosh, I never.
Speaker 3 (43:31):
Yeah, but those who.
Speaker 4 (43:32):
Are struggling with their sleep, but I know a lot
of people out there that do that.
Speaker 3 (43:35):
Would Okay, well, we're inside the last minute here. How
can people reach you? How can we keep this conversation going?
Speaker 4 (43:43):
The website RCP one two three dot org. We're on
all forms of social media, Facebook, Twitter, YouTube, would have
you pumping out all sorts of material each and every week.
My email address Morley Robbins a Gmail. And then for
those brave few, there's always one or two that want
(44:06):
to talk to me. Eight four seven nine two two
eight zero sixty one And really excited to have this
ongoing dialogue with you, Bill, because I think it allows
people to be a real sense of rhythm and familiarity
with the subject matter. And I think what I've noticed
tonight was more questions than we typically have, which is fun.
Speaker 3 (44:28):
Yeah, yeah, that's great. Again, I want to thank you
for coming on. I love the new information that we
got out there tonight. You know, we'll have you back again,
probably pretty soon. You're a raightular We appreciate your time,
your effort, and everything that you do on the research side,
and we'll just keep pushing for healthy pets and people.
(44:49):
There we go, We can good night, folks, thank you
for watching.
Speaker 4 (44:52):
Thanks so much.
Speaker 5 (45:02):
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(45:23):
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