Podcasts about allergies

Allergies and the sideline story.See omnystudio.com/listener for privacy information.

Send me a question or story!I have had quite a few cool video otoscopy procedures lately. With cool procedures, come the ability to share these videos and images online. With that, comes lots of questions from you!When should I refer for video otoscopy?What is the purpose of video otoscopy?When should I choose video otoscopy over everyday handheld otoscopy?We break down the four main reasons to consider video otoscopy. If you check out the YouTube channel, there are some cool images and videos or recent scopes that will confirm how cool this procedure can be!00:00 – Intro01:43 – Should you have a video otoscopy02:58 – Four main reasons to consider video otoscopy03:12 – Magnifying the image04:26 – Deep flushes06:15 – Middle ear cytology and culture07:37 – Removing things09:19 – Overview11:17 – Outro

Sleep plays a critical role in managing allergies, asthma, and eczema, yet it is often overlooked in conversations about allergic disease. Sleep affects mood, focus, immune function, and inflammation, all of which influence how allergic conditions show up day to day. Poor sleep can worsen asthma symptoms, increase allergy flares, and make eczema harder to control. At the same time, allergies and asthma can disrupt sleep, creating a cycle that is difficult to break. Dr. Carol Yuan-Duclair, a sleep specialist, joins us to explore how sleep impacts allergic conditions and overall health. She breaks down what good sleep actually looks like, how to know if you are getting enough rest, and how sleep quality can directly affect allergies, asthma, and eczema. This conversation focuses on practical guidance for patients and families, including environmental changes, medication considerations, and when it may be time to seek help from a sleep specialist. What we cover in this episode about sleep and allergic disease Why sleep is essential for health and immune function: How sleep affects inflammation, mood, and overall health, and why poor sleep can worsen allergic disease. What good quality sleep actually looks like: The difference between sleep quality and sleep quantity, and how to tell if your sleep is truly restorative. The two-way relationship between sleep and allergies: How allergies can disrupt sleep, and how poor sleep can worsen allergy symptoms, creating a difficult cycle. Practical ways to improve sleep when you have allergies: Sleep hygiene basics, exercise timing, and creating a healthier bedroom environment. When medications or symptoms mean it is time to see a specialist: How allergy medications can affect sleep, how eczema fits into the picture, and when ongoing sleep issues may signal the need for a sleep specialist.

Food allergies, specifically peanut allergies have been increasing in children. But key research changed policy and the past 10 years have seen a steady decline. In a rare win for the goodies, we see how science shaped public policy and made things better for a whole generation of children.  Become a supporter of our show today either on Patreon or through PayPal! Thank you! http://www.patreon.com/thebodyofevidence/ https://www.paypal.com/donate?hosted_button_id=9QZET78JZWCZE   Email us your questions at thebodyofevidence@gmail.com.   Editor:    Robyn Flynn Theme music: “Fall of the Ocean Queen“ by Joseph Hackl Rod of Asclepius designed by Kamil J. Przybos Chris' book, Does Coffee Cause Cancer?: https://ecwpress.com/products/does-coffee-cause-cancer   Obviously, Chris is not your doctor (probably). This podcast is not medical advice for you; it is what we call information. References: Chris article on peanut and food allergies: https://montrealgazette.com/opinion/columnists/labos-food-allergies-a-hard-nut-to-crack-but-theres-some-good-news The old recommendations: https://publications.aap.org/pediatrics/article-abstract/106/2/346/62820/Hypoallergenic-Infant-Formulas?redirectedFrom=fulltext The new recommendations: https://www.cps.ca/en/documents/position/allergenic-solids#ref2 Increasing food allergies: http://www.jacionline.org/article/S0091-6749(10)00575-0/abstract The LEAP study: https://www.nejm.org/doi/full/10.1056/NEJMoa1414850 The effect the LEAP study had on allergy rates in children” https://publications.aap.org/pediatrics/article/156/5/e2024070516/204636/Guidelines-for-Early-Food-Introduction-and?autologincheck=redirected Skin contact as a risk factor for peanut allergies: https://www.nejm.org/doi/full/10.1056/NEJMoa013536 Oral Immunotherapy for peanut allergies: https://www.nejm.org/doi/full/10.1056/NEJMoa1812856 Met-analysis of immunotherapy for peanut allergies: https://pubmed.ncbi.nlm.nih.gov/31030987/

280. Implementing the ONE Lifestyle Change that Improves All Aspects of Health with Sue Becker   Isaiah 61:1 AMP “The Spirit of the Lord God is upon me, Because the Lord has anointed and commissioned me To bring good news to the humble and afflicted; He has sent me to bind up [the wounds of] the brokenhearted, To proclaim release [from confinement and condemnation] to the [physical and spiritual] captives And freedom to prisoners,”   *Transcription Below*   Sue Becker is a gifted speaker and teacher, with a passion to share principles of healthy living in an encouraging way.  She is the co-owner of The Bread Beckers and founder of the ministry, Real Bread Outreach, all dedicated to promoting whole grain nutrition. Sue has a degree in Food Science from UGA and is the author of The Essential Home Ground Flour Book. Sue is a veteran home-schooling mom with 9 children and 13 grandchildren. She and her husband Brad, live in Canton, GA. Through her teaching, countless families have found improved health.   Sue's Instagram: @suebreadbeckers Sue's Website Sue's Podcast   Questions and Topics We Cover: You've supplied us with the knowledge, so now let's move on to the wisdom, which is learning how to apply what we now know. What equipment and grain do we need to get started so that this is possible to incorporate into our lifestyle? Once we mill the grain, how long do we have to use it before it loses its nutritional benefits? How long does it typically take to experience benefits from this lifestyle change and what health benefits can we expect to experience?   Related Episodes from The Savvy Sauce: 14 Simple Changes for Healthier Living with Leslie Sexton and Vasu Thorpe 26 Practical Tips to Eating Dinner Together as a Family with Blogger and Cookbook Co-Author, Rachel Tiemeyer 33 Pursuing Health with Functional Medicine Specialist, Dr. Jill Carnahan 129 Healthy Living with Dr. Tonya Khouri 205 Power of Movement with Alisa Keeton (Revelation Wellness) 212 School Series: Benefits of Homeschooling with Jodi Mockabee 256 Gut Health, Allergies, Inflammation and Proactive Solutions with Emily Macleod-Wolfe 261 Edible Theology with Kendall Vanderslice 270 Female Sex Hormones, Periods, and Perimenopause with Emily Macleod-Wolfe 275 Raising Healthy Kids: Free Tips with Emily Johnson   Connect with The Savvy Sauce on Facebook or Instagram or Our Website   Gospel Scripture: (all NIV) Romans 3:23 “for all have sinned and fall short of the glory of God,”   Romans 3:24 “and are justified freely by his grace through the redemption that came by Christ Jesus.”   Romans 3:25 (a) “God presented him as a sacrifice of atonement, through faith in his blood.”    Hebrews 9:22 (b) “without the shedding of blood there is no forgiveness.”    Romans 5:8 “But God demonstrates his own love for us in this: While we were still sinners, Christ died for us.”    Romans 5:11 “Not only is this so, but we also rejoice in God through our Lord Jesus Christ, through whom we have now received reconciliation.”    John 3:16 “For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.”   Romans 10:9 “That if you confess with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved.”    Luke 15:10 says “In the same way, I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.”   Romans 8:1 “Therefore, there is now no condemnation for those who are in Christ Jesus”   Ephesians 1:13–14 “And you also were included in Christ when you heard the word of truth, the gospel of your salvation. Having believed, you were marked in him with a seal, the promised Holy Spirit, who is a deposit guaranteeing our inheritance until the redemption of those who are God's possession- to the praise of his glory.”   Ephesians 1:15–23 “For this reason, ever since I heard about your faith in the Lord Jesus and your love for all the saints, I have not stopped giving thanks for you, remembering you in my prayers. I keep asking that the God of our Lord Jesus Christ, the glorious Father, may give you the spirit of wisdom and revelation, so that you may know him better. I pray also that the eyes of your heart may be enlightened in order that you may know the hope to which he has called you, the riches of his glorious inheritance in the saints, and his incomparably great power for us who believe. That power is like the working of his mighty strength, which he exerted in Christ when he raised him from the dead and seated him at his right hand in the heavenly realms, far above all rule and authority, power and dominion, and every title that can be given, not only in the present age but also in the one to come. And God placed all things under his feet and appointed him to be head over everything for the church, which is his body, the fullness of him who fills everything in every way.”   Ephesians 2:8–10 “For it is by grace you have been saved, through faith – and this not from yourselves, it is the gift of God – not by works, so that no one can boast. For we are God‘s workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do.“   Ephesians 2:13 “But now in Christ Jesus you who once were far away have been brought near through the blood of Christ.“   Philippians 1:6 “being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.”   *Transcription*   Music: (0:00 – 0:11)   Laura Dugger: (0:12 - 1:45) Welcome to The Savvy Sauce, where we have practical chats for intentional living. I'm your host, Laura Dugger, and I'm so glad you're here.   Thank you to the Sue Neihouser Team for sponsoring this episode.   If you're looking to buy or sell a home this season, make sure you reach out to Sue at 309-229-8831. Sue would love to walk alongside you as you unlock new doors.   I'm thrilled to get to be back with Sue Becker as my guest today. Make sure you go back and listen to part one, which we recorded last week. She was incredible explaining the one nutritional difference that will change everything. And now today, we're going to learn all of the practicals of how to actually implement this into our lifestyle.   Here's our chat. Welcome back to The Savvy Sauce, Sue.   Sue Becker: (1:45 - 1:46) Thank you. It's so good to be with you again. I can't wait to share even more.   Laura Dugger: (1:46 - 1:52) Well, last time you shared just incredible testimonies of the powerful difference that one nutritional change can make. And you root everything even back in the Bible, and God has really led you on this journey. So biblical passages about bread or grain or wheat appear hundreds of times throughout the Bible. But do you have any specific ones that come to mind that God has highlighted in your own life?   Sue Becker: (1:53 - 11:48) Yes, for sure. Shortly after, you know, I think I mentioned there's a way that seems right to a man, but the end thereof is death. And we don't necessarily relate that to bread, but it certainly does describe what happened, you know, when the steel rolling mills displaced the local miller.   And then one, another one is Proverbs 23, verses 1 through 3, I think somewhere thereabouts. You know, white bread has always been around. The wealthy, the royalty, they wanted fluffier bread and they found a way.   And they knew that they could make these sieves, if you would, out of reeds, and they would sift the bran and germ out to produce fluffier bread. But only the wealthy could afford that. Two reasons.   Only the wealthy could afford servants or slaves or bakers, you know, to bake their bread for them. That was the royalty. But then also the poor people, when they sift the bran and germ away, they lose about 25% of the flour.   So, for 100 bag of grain or, you know, 100 pounds of grain, you are going to end up with 75 pounds of flour, 25 pounds of bran and germ. They couldn't give that up. You know, they couldn't just throw away, discard that food source.   So, they ate what was called dirty bread or peasant bread or whatever that we now pay extra money to get back to. But, you know, when I started milling and I read Proverbs 23 in a different light, because what happened with the steel rolling mills, when the white flour came on the scene for the first time in the history of the world, which you won't read about this in a history book, white bread, white flour became food for rich and poor alike. And that's why we began to see sickness and disease.   The wealthy had it. And, you know, the royalty had it. But Proverbs 23 says, “Be careful when you sit down to the king's table. Do not crave his dainties and his delicacies.” And I always thought that might be things like, you know, squid or, you know, eyeballs or foods that caviar, you know, things that we couldn't afford. But dainties and delicacies to me now describes white flour, fluffy things, bread and pastries and cakes.   So, God says don't crave his dainties and delicacies. They are deceitful food. And it even says put a knife to your throat lest you be given the gluttony.   We talked last time about bread. People thinking, you know, gaining weight. Well, you know, the white flour dainties and delicacies.   Yes, they lead to gluttony. So that was one that really came to mind. And then, of course, Isaiah 55 verse two. “Why do you spend your money for that which is not bread and your earnings for what does not satisfy?” And so, I always thought, oh, Lord, I didn't know it wasn't bread. You know, I didn't know that's what I was spending my money on.   But just a few weeks ago, I was thinking about that verse again in a little different light. Like He was saying, why are you spending your money for that which is not bread? We're spending all this money moving away from bread on food, the keto, the fat, the all these the meat.   You know, we're spending our money on all these things that aren't bread. They don't satisfy like bread does. So that was a little different light.   Yes, on the one hand, what I thought I was spending my money on. I didn't know it wasn't bread. But then now all these anti-bread, anti-grain diets.   Why are you God saying, why are you spending your money on all of that on and your earnings for what does not satisfy? So that was a little different light on that picture. And of course, then Haggai chapter one, verse five says, “You sow much, but you reap little you eat, but no one is full. You drink, but you never have enough. And he who earns wages, earns it to put it in a bag with holes in it.” And you may be going, how does that relate to bread?   We spend all this money on food, and I air quotes “food stuff” that is taking our health away, making us sick. To me, that's a bag with holes in it. Because then what do we spend the rest of our money on health care, medicine, whatever.   So those were some, some pretty profound scriptures that God showed me. And 1 Timothy 4:1-3. It says that the Holy Spirit declares that on the last day, some will turn away from the faith and pay attention to deceitful spirits.   And listen to these doctrines of demons. This is the scripture saying this misled by the hypocrisy of liars who forbid marriage and advocate abstaining from foods, which God has created to be gratefully shared by those who believe and have a clear knowledge of the truth. That's pretty powerful.   That's pretty powerful because you can grill yourself a steak. You can eat an apple all by yourself. You can eat fruits and vegetables all by yourself.   You're not going to make one roll. You're not going to make one piece of bread. Bread was made to be shared. And even the word companion means with bread. Did you ever think about that? So, um, that's, that's pretty powerful that in the end times and, you know, wherever you are with that, but we have to believe that there are teachings that are teaching us to for, you know, to not eat foods that God created to be shared and bread is at the top of that list.   So those are some powerful bread scriptures that that have just ministered to me. There's, there's just so many, you know, and Jesus John 6:35, I typically sign my book that way. Jesus says, “I am the real bread of life. And he who comes to me shall be satisfied” in Isaiah 61. That's a verse the Lord gave me so many years ago. And, you know, most people know it, the spirit of the Lord God is upon me because he's anointed me to preach the gospel, you know, and I'll never forget.   I had the great privilege of sharing the gospel one time, which is not something I normally do. And at a women's homeless shelter in Atlanta, and I saw in seven or eight people after I shared gave their life to the Lord. And I was like, oh, this is what I want to do.   I don't want to talk constipation and poop anymore. And surely it's not important. And I really got kind of down about it.   I was like, yes, I want to go share the gospel. This can't be important. And a couple of days later, after that wonderful, glorious experience, I mean, I literally wanted to go hand tracks out on the street corner.   I just wanted to be one of those people. And I was supposed to be going to speak at a women's Bible study, giving my what my children lovingly call mom's poop talk. And I got up and I was like; I didn't want to do it.   And I just cried out to the Lord. I was like, I don't want to talk poop anymore. There's so much more in me besides this.   And surely this can't be important. And again, cried out to the Lord. Again, just turned to my regular Bible reading.   And my verse of the day on my calendar was Isaiah 61, one through three or four, whatever it is. The spirit of the Lord God is upon you. He's anointed and qualified me to preach the gospel.   And I was like, yes. And it says to bind up and heal the broken heart. And I was like, yes, that was those ladies.   I know this is what you want me to do. And then it said, proclaim Liberty to the captives. And in my Amplified version in parentheses, it said spiritual and physical.   And what God spoke so to my heart, he goes, the message that I'm sending you to speak today is to set my people physical captives free. He said, my people aren't spiritually captive. Their physical captives held in captivity by every kind of sickness, disease, snotty nose, constipation, irritable bowel, diverticulitis, whatever.   Big ones and little ones, you know, health issues. And that I got up and I just renewed my passion. And I was like, okay, Lord, this is what you've called me to do.   So that was that was the real game changer. It kind of a game changer for me. I was beginning to see the unimportance of it.   And now, after all these years, I mean, when people hug you and with tears in their eyes, sorry, and tell you that you that you're teaching save their life. Now, I know what God was talking about. And I still love to share the gospel.   I still love to teach the word. And I know God's anointed me to do that as well. But this is definitely where God has called me.   And another time when I was out speaking, he shared and I was, you know, kind of questioning. And it says in Matthew, when the multitudes, when Jesus saw the multitudes coming to him to heal him, you know, to seek healing. It says he had compassion on them because they were harassed, distressed, bewildered and helpless and dejected like sheep without a shepherd.   And it said, and then he goes on to say, and he's telling his disciples, the harvest is plentiful, but the laborers are few. And he spoke to me then and he said, the laborers are few. There's not many out there at that time.   There were not many people out there teaching what I teach, teaching other things, maybe, but not about the bread, real bread. So those have been some life-changing scriptures that have just given me a heart and a passion to keep going. And then, of course, it's the bread stories that just come.   Laura Dugger: (11:49 - 12:19) So it's incredible. So profound. And I'm with you.   I love the Amplified version. Yes. You've supplied us with so much knowledge today and last week.   But now I'd love to move on to the wisdom portion, which is learning how to apply what we now know. So Sue, if we're just getting started, what equipment do we need? And then how is that going to be possible for us to incorporate it into our lives?   Sue Becker: (12:20 - 17:03) So like I said last time, I think we ended with keep it simple. Grain mill, top of the list. I once heard a lady.   She taught a little bit on milling, too. And she said, “I tell everybody you want to change the health of your family. Start with a grain mill.”   And like I say, over and over, I have never seen one dietary change make such profound and extensive, immediate, noticeable, across the board health benefits. So start with a grain mill and you don't have to have a barn. You don't have to have a live by a creek and a gristmill and all of that.   It will sit right on your counter. And still today, after 34 years of milling my own grain, my grain mill still has prime real estate on my counter. And it's the most valuable kitchen tool in my kitchen.   I love the Wonder Mill particularly. We do sell other mills. The NutriMill is a great mill as well.   I like the stainless steel milling heads because they're fast, they're very clean, and they just get the job done very quickly. Stone mills have gotten very trendy and popular. We sell those as well.   They're slower, might be better for a smaller family. They do, you know, have a broader spectrum of from pre-cracking, cracking the grain to very fine flour. And that's why some people are attracted to that.   But if I want cracked grain or coarse ground grain, I just use my blender, which I don't think too many people don't have a blender. You know, we all have blenders. So that's an easy fix for me.   And it's just, to me, the micronizing or the stainless steel milling head mills, the Wonder Mill, the NutriMill, they're just so easy to use. Put them together. I mean, they just snap together, turn it on, pour the grain in.   There's no calibrating, no, you know, adjusting the milling heads and everything. They're just easy, and they're fast, and they mill a lot of flour at once. So if you have a large family like mine, you know, I milled 12 cups of flour in less than a minute by the time I've got my other ingredients ready.   So that's top of your list. And then you're going to have to have some kind of grain. So, like I said, that was the next thing people go, where do I get grain?   And I'm like, well, I guess we need to sell grain, too. So we sell just about every kind of grain or bean here at Bread Beckers. We sell it in food-grade plastic buckets so that it is storable.   You want to keep your grain protected from moisture and bugs and, of course, rodents. So it's grown outside, so there could be bugs undetected in your grain that you might buy in a bag or something like that. But it's really important to protect your investment.   Hard wheat is going to be your grain for yeast bread. So we have hard red and hard white. We do sell also kamut and spelt.   Like my sourdough bread I've got working on right now is a combination of kamut and red wheat, which is one I really, really like. But those are more ancient grains. Those are in the bread-making category of wheat, so you could do that.   And then if you know you're going to make cakes and cookies and things like that, I highly recommend getting some soft wheat. Well, we get ours is grown in Montana, but they have to irrigate to make it soft wheat, so it is grown. We do have a soft red wheat that is grown here in Georgia that we sell and then a soft white wheat that we also sell.   And that's good for your cakes, cookies, brownies, biscuits, things like that. And then corn, mill your own corn. You've never tasted cornbread until you mill your own.   These are just easy quick bread recipes. You can find them all in my book, The Essential Home-Ground Flour Book. So that's it.   And then, of course, basic list of getting started items. Beyond that, you might already have oil. We use extra virgin olive oil.   That's just my oil of choice. There's some other sunflower seed oil, grapeseed oil, avocado oil. Those are good oils.   I just don't need another oil. We import our olive oil from Greece, and it is truly extra virgin olive oil. Unfortunately, the olive oil industry is not very reputable, so you have to know what you're getting.   And we actually were able to visit the olive oil factory and I guess you call them orchards, the fields, two years ago. And that was really great. It's Creighton Mills.   It's a fifth-generation family-owned olive oil company and very, very reputable. And so we know that what we're getting is truly extra virgin. Yeah, you had a question?   Laura Dugger: (17:04 - 17:13) Yeah, just with that, because it is such a corrupt industry, can you elaborate a little bit more about what's special about that?   Sue Becker: (17:13 - 21:07) Yeah, so to be labeled or designated extra virgin olive oil, it has to have a percent acidity. And I do have a podcast on my Sue's Healthy Minutes, “The Fact About Fats”, and I explain what that means. It's not a pH, but it's a percent acidity of 0.8%. And that's a measurement of the, and I'll go into more detail in my podcast, but simply it's just a measurement of the amount of oxidation of those fatty acids that are found in the olives that has taken place. So, 0.8 means that it's a measurement of how much there. And so, it has to meet that requirement to be extra virgin olive oil. Anything less than that is just better and better, you know.   So, our olive oil, excuse me, from the Isle of Crete is where our olive oil comes from in Greece. The basic one we have, the Agrelia, they guarantee that it's 0.8 or less. Most of the time it's 0.5. Then we have one that's 0.2 and so on. And we do have a certified organic. The problem is, and I know not everybody's going to run out and get their olive oil from us, but here's what you want to look for. You want to look for an olive oil that is bottled in the country of origin.   Because the disreputable oil companies, when they bring the olive oil in in barrels and take it, it might be checked there at the dock or whatever. But then when they take it to their factory and bottle it, no one pays attention there. So, they are mixing it with other oils oftentimes.   We used to sell oil that was labeled extra virgin cold pressed olive oil. We had it tested and the results came back that it was less than 1% olive oil. So that tells you it's, you know, the oils you're buying on the shelf, chances are if they're bottled here in America.   Now that I know California makes some. There's actually an olive oil company in South Georgia around Vidalia. They've learned that olives will grow there very well.   And so there's some reputable companies in the United States. So, you know, you just need to know your company. But typically, if it comes from another country and bottled here, you might need to be cautious about that.   So, yeah. So that's what you need to look for. So, I love olive oil.   Contrary to what people try to say that they are selling other oils, olive oil has a perfectly fine smoke point. And you can fry in it. I stir fry in it.   I fry my doughnuts in it. You can take it up to 400 degrees without any issues at all. I do use coconut oil from time to time.   If I'm trying to make something non-dairy, you know, I'll use it in place of butter. But then I also use real butter. So those are my fats that I look for.   And like I said, there's, you know, grapeseed oil is fine. Avocado oil is fine. I think we do sell an avocado oil.   But I don't need a lot of other. Those three, olive oil, coconut oil, and butter are just fine. Yeah.   Okay. And then raw unpasteurized honey. I sweeten my bread with honey and bake with honey if honey will work.   And in most places it will. Where it gets a little tricky working with honey is cakes and cookies and brownies, things like that. I tell people things that have more sugar than flour, you might want to eat in moderation.   And that's where, you know, some alternatives, less refined sweeteners. And we use honey granules and sucanat products for brown sugar and white sugar. So those are just some simple things.   Laura Dugger: (21:08 - 24:17) And now a brief message from our sponsor.   With over 28 years of experience in real estate, Sue Neihouser of the Sue Neihouser Team is a RE-MAX agent of Central Illinois. And she loves to walk alongside her clients as they unlock new doors.   For anyone local, I highly recommend you call Sue today at 309-229-8831. And you can ask her any real estate questions. Sue lives in Central Illinois and loves this community and all that it has to offer.   When unlocking new doors with her clients, Sue works hard to gain a depth of understanding of their motivations and dreams and interests in buying and selling their home. And then she commits to extensive market research that will give them confidence in their decision. Sue truly cares for each of her clients and the relationship she forms with each family along the entire home buying or selling process.   This was absolutely our experience when we worked with Sue and her team. The house that we desired at the time was actually not even on the market. But Sue had a connection and was able to ask those homeowners if they would be willing to sell.   She was timely in her response as she walked us through this whole process. And she helped us sell our home with the right offer coming in hours after it was listed. We kept saying she thought of everything.   And Sue's continued generosity was astonishing. I remember one afternoon after we had settled into our new home and she was knocking on the door dropping off a goodie bag for our family that came from the local bakery. Our daughters also loved getting to know Ms. Sue as she assisted us in finding truly our dream home. So whether you're looking to buy a home for the first time or looking to upgrade or downsize or making the big decision to move to an assisted living from your home of many years Sue will be there to help you navigate the big emotions and ensure the process is smooth and stress-free and that the new doors to be unlocked are ready and waiting for more memories to be made. So, call her today at 309-229-8831 or visit her website at sueneihouser.com.    Thanks for your sponsorship.   I'd love to go into a few of the other ingredients but first if we're even just thinking of the grain ideally we would get to come and visit you and get it from you. We've gone through all the steps.   But if we live elsewhere, two questions. How would we start a co-op so that we could have grain or how do we find out if one's already in our area? And then also are there any fear of glyphosate or any other issues with grain?   Sue Becker: (24:17 - 32:44) Oh wow, that's a loaded question. So, first of all, let's just say if you don't live close to us, we ship buckets of grain every day. UPS, we do.   But the shipping is quite expensive. UPS does not care about the cost of the product. They care about the weight.   And so, once we get it boxed up in the box that we have to ship it in, it's 49 pounds. So, it can cost anywhere from $25 to $30 just in shipping for that bucket of grain. Our grain prices are still very competitive, a lot less than a lot of people out there.   And we do carbon dioxide package our buckets of grain. So, we guarantee that they are bug free. You don't have to put your grain in the freezer.   You don't have to put diatomaceous earth or bay leaves. We've already done it. That's what the carbon dioxide gas has done.   And once it does its job, it's done its job. It doesn't matter now if you open the bucket and go in and out, in and out, in and out. But we realized back, I think I shared our Joseph vision of providing God's people with grain.   Way back, we started something called co-ops. As we traveled and spoke, people would ask that very question. Okay, great.   I'm buying the grain from you now, but what do I do when you leave? You know, I'm in Richmond, Virginia. I'm in Miami, Florida or Orlando, whatever.   So, we developed co-ops. And you can go on our website, breadbeckerscoop.com, and find co-ops in your area. And what that is, we have a coordinator, some person that kind of handles and facilitates the ordering.   If you join a co-op that's the closest to you, you'll get on, you know, there's no cost to join. And you're never obligated to order. If you don't need to order in that cycle, that's fine.   We deliver to each area four times a year. I'm sorry, three times a year, every four months. And so, you'll get an email saying your ordering window is this month.   So, you order, say, in August for a September delivery or June for a July delivery. And everybody's on a schedule. We have them grouped together.   And then you can order as much or as little as you want. And it greatly reduces the shipping cost per bucket. And you typically get a discount for ordering with the co-op as a group.   So that's a great advantage of a co-op. If you can't find one in your area, then email support@breadbeckers.com, and we'll send you the information of starting a co-op in your area. Pretty much all you have to do, because it's pretty streamlined, when people order they just go online, order, and pay us.   But then it's put together as your co-op. And you just have to facilitate the delivery and then making sure everybody knows to come get their product from you. But that's the way it works.   So that would be a great opportunity to get grain and whatever. And like I said, we ship anything on our website you can get through the co-op, most everything, really, really saves on shipping. And then we have certified organic grain here.   And, of course, it can have no chemical, herbicides, pesticides, fertilizers used at all. Contrary to what you may read and hear and see on the internet, wheat is not genetically modified, not at all. Now it was approved for testing and trials last year in August, but up until that point none at all was here in the United States.   And it's still in the trial and testing. I'm praying that it never comes out on the commercial market. But right now, there is no genetically modified wheat, especially that we offer or that's offered out there commercially.   That being said, that means wheat is not roundup ready. If it was sprayed with glyphosate, it would kill the plant. Now, non-organic farmers can use it on their soil to kill, you know, whatever's been growing.   So pre-planting, then once they harvest it, they can use it after harvest. So, there is an issue with, you know, using glyphosates in our non-organic farming techniques. It is very uncommon, contrary to what you hear people say, for a wheat farmer to use roundup or glyphosate as a desiccant to harvest their grain.   It's very, very uncommon in the United States. Colder climates where there's a chance they might lose it to bad weather or whatever, they may. But even still there's other things they prefer to do instead of that because that's expensive.   It's not cheap. You know, you're talking 30,000-acre farms, these, you know, big wheat farmers. So, it's very, very uncommon.   And you can even find that information on the USDA website, that it's less than 3% ever use it like that. Now, like I said, there are other crops and farmers that use it pre and post harvest, but we're very comfortable with our grain suppliers. Most of our wheat comes from Montana.   It's cold. And they still practice pretty traditional farming methods, tilling things under and planting cover crops and things like that. But if you're really, really concerned, then buy certified organic.   I mean, you know, for the price difference, yes, I think it's like $12, but that's for 42 pounds of grain. So, you know, but like I said, we are very comfortable with our farmers, with our suppliers. Our oat supplier says that they spot check and make sure that, you know, no glyphosate is used even on their non-organics.   I think the problem with there, and people are going to say, oh, yeah, but they tested all these cereals and these oat products and found that they all had residual glyphosate. You've got to remember; those are your big food companies. Those are your big pharma, your big, the other pharma, F-A-R-M-E, you know, M-A.   There's no telling, you know, what they do. But, you know, glyphosate use is a significant issue. I want people to understand that.   But it's more in the farming techniques of desiccating after harvest, instead of used to farmers after harvest, the stubbles all there and corn stalks are all there. They would till it all under and then that would decay and, you know, help nourish the soil. Now they're going in, and this is non-organic farming, they're going in and spraying the fields and then just using seed drills.   Not as prevalent, I don't believe, with wheat, but it is used a lot with soybeans, corn, what else, cotton. Cotton is really bad. And there's not a lot you can do.   I mean, we just have to stay informed. But I hate it when I see people passing on misinformation about making it sound like it's just a blanket procedure that's done of desiccating these massive wheat fields, you know. And I've seen pictures; people will show them dead in the field.   Well, the wheat turns very golden and dries out, you know, before harvest. And then once they harvest it, it dies right there in the field. So, it's just kind of a misnomer.   But when in doubt, buy organic. So there. But, you know, I tell people if you're going to avoid toxins and glyphosate the way it's being used in our country today, you would basically have to never leave your house, go naked and probably never eat any food at all, you know.   And think about like lawns and golf courses and things like that. If you live around that, you're being exposed a good bit. So, wheat is actually detoxifying.   So, it passes through the body absorbing toxins. So, I think you're safe with wheat and, you know. But again, buy organic if you're concerned.   Laura Dugger: (32:45 - 32:57) Love that explanation. And then because I think of the other ingredients and bread and even the offerings that you have, what should we be aware of when it comes to salt and emulsifiers?   Sue Becker: (32:58 - 36:23) Yeah. So salt is something I studied later, you know, after I, you know, I, it made sense why they started, you know, separating the bran and germ from the flour too. So, the flour wouldn't spoil, but I'm like, salt doesn't spoil.   Why would they refine salt and do some digging and do some research and you find that natural mined mineral salt has trace minerals that we need, but it's the sodium chloride that makes the salty flavor. So, they, they have learned that they can extract those trace minerals out of the mind mineral salt and sell that to other industries for minerals and leave us with the sodium chloride and it's perfectly salty. So why not do that?   And then so that it will rain, well, it will, you know, “when it rains, it pours” the, you, you're probably too young to know that slogan, but that was a big one when I was growing up. They heat treat the salt so that it does not readily absorb moisture. So the crystals are harder so that when it rains or it's humid, it will pour unlike your unrefined salt that will tend to clump up if it's humid.   So that's what started happening to our salt. And I didn't believe this, but I did just a few weeks ago, go to the store because I haven't bought salt in years. Cause I get it.   We sell Redmond's natural mined mineral salt that comes from Utah, but I went to the store and sure enough, they put anti-caking agents sometimes in some of the brands of salt, dextrose, which is a sugar. Who would have thought that? And just know that you know, the heat treatment is makes it where it doesn't readily absorb moisture.   So that's why you tend to hold fluids when you eat a lot of salty foods. So, it's trying to help your body be able to utilize it. And while we're on salt, I hear a lot of people, they'll ask me, can I make the bread without salt?   My doctors put me on a low salt diet. First of all, that's concerning, but I want to say to you, just getting rid of processed foods, it will greatly diminish your sodium intake from bread to they have, you know, when things are so denatured that they, you know, they smash it, they cook it, they boil it, they take all this out and that out. Well, then it's flavorless.   So, they have to sweeten it and salt it to make you want to even buy it again. So, if you look at ingredient or not ingredient labels, but nutrition labels on processed foods, and I'm talking canned fruits, vegetables, bread products, and all these things, you will see that the sodium levels are much higher than the potassium levels. Well, in nature, that is not the way it is in, in your fresh fruits and vegetables.   Your potassium level is typically twice your sodium level where, so read your labels on your food and you'll see that sodium is typically twice the potassium in processed foods. So that's what I encourage people. You know, you can make bread without salt.   You probably won't like it. It'll be kind of tasteless. If you need to read, if you feel more comfortable reducing the amount of salt, then do that.   But most importantly, quit eating processed foods. That's going to greatly reduce your salt intake and then use a natural mind mineral salt that your body can utilize. So that's salt.   What was the other thing?   Laura Dugger: (36:24 - 36:25) Emulsifier.   Sue Becker: (36:25 - 40:36) Raw unpasteurized honey is what I use. I recommend. And then the emulsifier.   I think you must be talking about lecithin. Lecithin is totally an optional ingredient. You can make great bread without lecithin, but I'm going to tell you, you can make really great bread by adding a little bit of lecithin to your bread dough.   It's a natural emulsifier. It is what's called a phospholipid. It has an acetylcholine that is what it's made of.   And it, it, what it does in your body, it breaks down fat and cholesterol into small enough particles that can get through your capillary wall and into your bloodstream and into your cells and your tissue. It is found in any type of unrefined food that has oil. So, your eggs, your milk, your oils, your unrefined keyword, unrefined oils, and guess where else?   Grains and beans. It's in the, the germ portion of your grains and beans. And that is the nutrient that even without adding it to your bread, it is there already.   And that's the nutrient that I discovered brought brings down cholesterol, blood level cholesterol, because, and somebody kind of argued when I said that one time and I'm like, no, no, no, no. I didn't say cholesterol was bad. Cholesterol is not a bad guy.   I like the way one biochemist puts it. She said, it's just the pig that got stuck in the barn door. It actually does.   It gets stuck in our blood vessels because its big fat molecules are typically big. We need that lecithin in unrefined foods that have oil grains being one of those. And one of the most nutrient dense ones is, is your grains and beans and sources of lecithin, so it breaks those down into small enough particles so that they can get out of our blood and into our tissues and our cells where it is so needed.   Cholesterol is a precursor of just about all your sex hormones, all your anti-inflammatory hormones that your body can make. If it has lecithin it helps vitamin D be converted. The sunshine be converted to vitamin D and our body and it makes; it's a part of the fat and protein layer of every cell in your body.   The cell membrane of every cell in your body. So, it's very, very important to get that cholesterol out of the blood into the cell. So that's lecithin okay.   That was a lot of information. What does it do to our bread? The very same thing it does in your body.   It breaks the oil down. You've all heard the saying oil and water don't mix. Well, it breaks the oil down so that it is small enough particles.   So, it will go mix into your dough a little better and it will make your dough very smooth, very silky. It will make your bread so very soft. And it's the same.   It's the reason they use it in the food industry. They put it in salad dressings so that oil and vinegar will, will mix and stay mixed a little bit better. They started using it in the margarine industry because they're mixing milk and, and milk fats and water.   So, they put the lecithin in there. Now I'm not saying don't eat margarine. That's not what I said.   They put it in Reese's peanut butter cups. That's what makes that chocolate so smooth and creamy. I'm not saying don't eat Reese's peanut butter cups to get your lecithin, but I'm just explaining that's what it does.   It's in your body and outside of your body and your food, and it will make your bread and rolls so soft. And we actually learned when we had a bakery years ago that it helps your bread retain moisture. It keeps it from drying out so quickly. But it's one of those things in Haiti and Tanzania, they don't make bread with lecithin that's an expense that we don't need. But if you want some really, really soft bread and really help my tortilla dough be really smooth and silky and make those tortillas just press out really well. So that's, that's why we use it there.   You can use an egg has lecithin as well. I use both an egg and lecithin, and I have really, really soft bread. So just depends on what you're going for.   I don't typically put it in my sourdough cause that's a different texture. And I don't typically put oil in my sourdough bread.   Laura Dugger: (40:36 - 41:26) So yeah, it just depends on what you're doing there. Okay. That's so good to know.   And with the fresh milled grain, I know that it loses nutritional value each day. And I think you've recommended don't let it go more than three days. You'll have to discard it if you don't use it in that time.   And it makes me just wonder, then I'm going to link to a previous episode that we did on preparing food for our family, because one of the practices I'm thinking of was whatever you're making, make double and freeze half. So, Sue, I'm curious then with the nutritional value, if the freshly milled grain that we use as the flour is used in our baked goods or our bread, but then we put it in the freezer to be consumed at a later time. Does that compromise any of the nutritional value?   Sue Becker: (41:27 - 45:57) Right? Not in, not that I have read and studied what we have to know that as soon as that grain is milled into flour, then now you've exposed the nutrients, the oil and all these to the air and oxidation begins to take place. You might not see it in flour, but you've all seen it in a banana or apple.   You cut it, it starts turning dark right away. So, there's a lot of discrepancy and different viewpoints out there on how long that flour until the flour spoils. Well, that would be kind of like that apple is not spoiled, but definitely oxidation has taken place.   So, years ago, I read some information that in the first day, you can lose as much as 45% by the third day, maybe as much as 90%. I don't, I don't have that information anymore. You know, I never thought I'd be speaking and teaching, so I don't quote it a lot, but I did contact a university, and they said most of the oxidation is going to take place in those first few days after milling.   So exact numbers they didn't give me. But now I will say this, I would never throw flour away. So, I'm not going to say it's bad for you.   And some people say six months to a year is the shelf life of that flour. You're not going to lose your protein. You're not going to lose your fiber.   It's still probably the most nutrient dense flour that you can use and buy. But I will say this, your best bet is once the bread is baked from everything I have studied, the nutritional loss is minimal. So, if you need to make bread ahead, have a baking day, then bake your bread, freeze your bread or whatever you need to do so that it, most of the time, my bread will last for five or six days.   Well, I say it won't mold in that time. Most of the time we eat it before then. So that would, that would be your best bet.   Also storing bread, you want to either freeze it or leave it at room temperature. You don't want to store bread at refrigeration in the refrigerator. It will dry it out and cause it to go stale.   Now, of course, if you have meat or something like that in there that needs to be refrigerated, of course, refrigerated muffins, little higher moisture. So, if you're not going to eat those in the, in a day or two or three, they, they might mold. So put them in the refrigerator.   I have learned a little trick with storing muffins, put a paper towel in the container, either the bag or the container that you're storing them in. It'll really keep them from turning gooey. And of course, always let your bread muffins, whatever completely cool before you package them.   But I never throw flour away. If typically, I travel with a grain mill or with bread, if I'm going on a short trip where I'm not taking my mill or whatever with me, then I'll, I'll take bread with me camping. Our family used to camp one.   Can't take my milk. We did more primitive camping, can't tent camping, can't take my mill with me. So, I would mill up a pail of flour to make pancakes and, and things, you know, while we were camping.   So, we would camp a week. I'm certainly not going to go home. I can't use this.   It's older than three days. So, it's not going to hurt you to go that long, but it's, it's the best is mill the flour, bake your bread, mill your flour when you're ready to do your baking and then freeze or store or whatever. But sometimes that's not always possible.   We went snow skiing a few years ago and we did take the bread machine. We went with my daughter and her family and we took, we opted to take the bread machine and we just milled flour and put it in a pail and we made bread every day. So, we couldn't take both.   So, we did it that way. So certainly there's, there's, there's options. So, yeah, but I never throw flour away.   And if I, if I happened to over mill and I have, you know, some charts that show you about how much grain to mill to get, how much flour. So, I rarely over mill, but sometimes you mill and go, Oh, I can't, you know, emergency have to leave. I would bag it, put it in the refrigerator and just try to use it, you know, as first before you use other things.   Or if I have a little bit leftover, I'll keep it in the refrigerator and use it to dust my countertop or whatever, when I'm rolling my bread or dump it in my, you know, with a big batch of bread I'm using and just not worry about it. But 90% of the bread, no more than that, probably 99% of the bread I eat. I mill the flour, make the bread or the muffins or the pancakes or whatever.   Laura Dugger: (45:57 - 47:00) So I'm so grateful for that clarification. I definitely have information. So that is awesome.   I just wanted to let you know, there are now multiple ways to give when you visit TheSavvySauce.com. We now have a donation button on our website and you can find it under the donate page, which is under the tab entitled support. Our mailing address is also provided.   If you would prefer to save us the processing fee and send a check that is tax deductible, either way, you'll be supporting the work of Savvy Sauce Charities and helping us continue to reach the nations with the good news of Jesus Christ. Make sure you visit TheSavvySauce.com today. Thanks for your support.   So, let's say we've gathered our ingredients. We've made our first recipe. How long does it typically take to experience the benefits from this lifestyle change?   And just to recap, what are some of the health benefits that you may experience?   Sue Becker: (47:01 - 58:28) Well, bowel issues are going to be corrected pretty quickly. For me, constipation was my issue. It was done first day, I ate bread.   Like I said, poop the next morning. A lot of people go, oh, constipation is not my problem. I'm going five times a day or 10 times a day.   So that's more irritable bowel, spastic colon or chronic diarrhea. That may take a week to 10 days to correct, but we've seen people very quickly correct those bowel issues. So, bowel issues are probably the number one, the fastest that you might see.   And I, I, you, I love this story that I tell on a lady, and I used to year. I've been telling it for about 20 years. And I used to call her an older lady, but I'm older than she is.   Then she was then when I called her an older lady. So, this very young lady, she was the mother of a customer of ours. And the customer was her and her husband were missionaries and they were here on furlough.   And she came into the store. Her mother lived in Boston, I believe. And she said, Sue, my mother's having a terrible time.   She it's been on steroids for 10 years for her bowel issues. That you should never do that. And she said, but every time they try to wean her off, she has horrible issues.   She now has bleeding bowels. She can't sleep through the night. She's getting up five times in the night to go to the bathroom.   She can't leave her house. and I hear this a lot. I've had a fella gave testimonies, construction worker.   He goes, “Do you know what? The number one thing I have to find out when I go to check on the job, I have to know where the port-a-john is. I, cause I have to go.”   So anyway, back to this story. They, you know, And she was going to go to the hospital. And that was right about the time.   The gluten-free stuff was coming out. And she said, so she's been told maybe you need to go gluten-free. And she came in and, As a missionary budget, limited budget.   And I said, “You know what? Our ministry will give your mother a grain mill.” She was going.   The daughter was going to spend two weeks with her. And she goes, I'll teach her how to make bread. She thought about it for a minute.   And she goes, I do not know how to make gluten-free bread. Just give me a bucket of red wheat. It can't hurt her.   She's already got bleeding bowels. and if it makes it worse, we'll just stop. She emailed me and said in five days of real bread, her mother was sleeping through the night, no longer having the bowel episodes.   In two weeks while they were there, everything had normalized and her mother had her life back. That's pretty amazing. So, you're gonna see bowel issues correct pretty, pretty quickly.   We've seen that so many times. And then for me, sinus congestion, when your bowels are moving. And we talked about toxins in your colon, sitting in your colon.   We talked about the cancer relationship. But another thing that a lot of people don't realize, what's dumped in your colon and your bowels to be eliminated every day is the stuff your body doesn't want. It's toxic waste, whatever.   And if it's not eliminated every day, it's gonna sit there and get absorbed into your body. And one of your body's reaction to toxins is to make mucus so you can blow it out your nose or cough it up. You know, think about it logically.   When we get sick with a cold or a flu, that organism has made a toxin that our body is trying to get rid of. So, we make all this mucus and that's why you get congestion and you sneeze and you're coughing, you know, so your body can get rid of it. Well, what I learned when I realized I was no longer congested, I started studying.   I was like, how is this happening? Well, that's what I learned, that now that my bowels were dumping and eliminating toxins out of my body every day, I was no longer getting that toxic response of the excess mucus. My body was doing what it needed.   I no longer needed the antihistamines and the decongestants. So that was a big one for me. Of course, the wart story is pretty amazing.   People laughed at me when I told that in the beginning. I knew that it was the bread, that one of my children's warts that he had had for three years went away in the first month. And I discovered that it was the vitamin E that protects every cell in our body and from lots of things, but from being compromised by oxidation.   And if your cell is compromised, it is more susceptible to viral invasion. Viruses are caused by warts. So now that our body, the richest food source of vitamin E is wheat, but it has to be freshly milled.   So now our body was now getting this abundant source of vitamin E, which by the way, we had our bread tested. And one slice provides 100% of your daily vitamin E need. Wow.   Now, I don't necessarily agree with the daily requirement, but still one slice, which no amount of vitamin E was ever put back in enriched bread. But anyway, so I knew that this was the vitamin E protecting the cells and making us less susceptible to viral invasion. And my son's warts went away that he had had for years and in just the first month.   So, we tell that, I would tell that story. And we have now hundreds of wart stories, hundreds of wart stories. The most profound one was lady heard me speak at a homeschool show.   I only have 45 minutes to speak at a homeschool show. And I'm like, woo, a lot of information in that. So, I talk really, really fast.   And sometimes I share this and sometimes I don't. I started to skip my wart story. The Lord, the Holy Spirit just had me stop, tell my wart story.   And I finished that day a little earlier than normal. I never finish early. And I just said, well, you know, does anybody have anything to share?   Two people shared their wart stories. Unbeknownst to me, mom was in my class, walking down the hall to go to another class because there's lots of workshops at these shows, you know. And the Lord told her to come in mine.   There, when I left the room, she was standing outside and told me that. She with tears in her eyes said that she had been praying that God would send her an answer that her daughter had over 500 warts on her. She had had them for, since she was 12 years old, she was now 17.   They had had them all burned off, which they didn't treat the virus. So, they all came back, of course. They had been on different medications.   She goes; they currently have her on ulcer medication saying that maybe it's caused by stress. Okay, so she follows me back to our table where we're making bread. She eats the bread.   She goes, it's delicious. She goes how much is a mill? I told her and she goes; I've paid more than that for one prescription drug that didn't work.   What have I got to lose? I like to cook. We have to eat.   We'll see. Two and a half weeks, two and a half weeks, every wart on that child's body was gone. She had her life back.   She was ashamed. She was embarrassed that she had these nasty patches of warts on her. She wouldn't wear shorts.   She wouldn't swim in public with her friends because she was embarrassed and ashamed. And so that's more than just a wart story. And I tell that the wart story because, I mean, like I said, we have hundreds.   One little girl prayed that God would take her wart away and they heard about the bread and it went away, you know? And because here's my thought. If this bread can improve your resistance to a virus that causes warts that you've had for five, some people 10 years, what other viruses will it protect you from?   That's important to know. And that's what I saw with our, we rarely had colds. We rarely caught flus, you know, from other people.   Not saying we never did, but when we did, we got well very quickly and typically, you know, faster than others. Skin issues. Had a mom in here the other day just say that her, she said, we call your bread, the miracle bread.   Her son had eczema all behind his ears and on his arms, all cleared up. I had another young man come from; he had heard me speak. His wife heard me speak at a conference in Missouri.   They were traveling through, they came to a class, and he came up and said, “Can I hug you?” And I was like, “Well, sure, yeah, go ahead.” And he said, “My wife heard you speak.”   And he said, “what you didn't know is I had this rash on my body and it was stinging. It was burning. Doctor after doctor, medication, steroids, nothing ever helped.”   And he said, “It feels, it felt like fire ants burning me. Had it for years and nothing worked.” His wife heard me speak.   I don't know if she thought, made the correlation with pellagra. I don't know. But anyway, she bought the mill, bought the mixer.   She didn't say anything to me. And he said, within a month, the rash was completely gone. But here's one thing he said.   He goes, “It was so painful. I had gotten to the point where I wanted to die.” That's pretty significant.   And talk, you know, and now within a month, what doctors couldn't fix, the bread did, the nutrients, the B vitamins, the vitamin E, whatever else was in that bread cured his skin issues. And we hear psoriasis, people with psoriasis, it completely goes away in a matter of a few months. Depression, anxiety.   One little girl struggled with depression, and they told her to go gluten-free and it got worse. She was so fearful. She couldn't even sleep in her bedroom.   She had to sleep on the floor in her parents' room. And the mom with tears in her eyes said, within, they decided to not go gluten-free and to try freshly milling. And the little girl is happy and excited and has her life back.   So, I could go on and on and on. And we, you know, just the health of children is powerful to me. And we've seen heart disease.   God says in Psalm 104 that he gave man bread to strengthen and nourish the heart. We've had people say, I mean, well, one lady in particular, this was years ago, I wish I had taken her name to follow up with her, but she said her husband in one month and all she changed was the bread, came off the heart transplant list. She said, the doctor says he's not out of the woods yet, but his heart muscle is functioning so well, can't justify being on the heart transplant list.   And, you know, I read the works of Dr. Wilfred Schutt, world renowned cardiologist. Do you know what he used to treat heart disease? Vitamin E.   And in his book that has nothing to do with milling your own grain and making your own bread, do you know what he attributes heart disease to? When the white flour came on the scene and they started taking the bran and germ out of our flour. He said, we lost the most potent antithrombin, blood thinning and vitamin E for the strength of the heart muscle.   So yeah, we've seen a lot in 35 years or 34 years. It's been amazing. And people write and say, “I know you must get tired of hearing this.” I never get tired of hearing testimonies and stories. And I call them “it's the bread stories” because they tell me it's the bread that's all I've changed and this is what I've seen. And so, and it's, yeah, it's powerful.   Laura Dugger: (58:29 - 58:56) Well, I love because even before we recorded this conversation, we prayed that God would do more than we could ever ask or imagine. And I feel like that's what he has done with bread too. There's still so much more, but you're just to encapsulate a few things, the improved energy, the supported hormones, the ailments that are corrected, there's so much.   And if we want to get started, then can you remind us of your website and what our first step could be today?   Sue Becker: (58:56 - 1:00:59) Yeah, first step, buy a grain mill, buy some grain, start milling your bread. And if you're scared of yeast bread, then make muffins and make pancakes. Machines help, you might all have a mixer that you can go ahead and use to make your yeast breads, but muffins, pancakes, coffee cake, three of my basic ingredients, I mean, my recipes that I started with, that's a wire whisk in a bowl.   You don't need to knead; you don't need to worry about letting it rise. Buy the tools that help you make this a lifestyle. Bread machine, you might see the Zojirushi bread machine behind you, that, I mean, five minutes, mill the flour, five minutes, dump it in, all your ingredients, come back to a baked loaf of bread.   You know, push the start button, come back to a baked loaf of bread. Mixer, for my family, the mixer worked very well because I would mix up dough to make six to nine loaves of bread or six loaves of bread at a time. And I did that twice a week, interspersed with muffins, pancakes, and all of that.   So, keep it simple, get a grain mill, get some grain and get a recipe book that you enjoy and just dive in. You won't be sorry. Go to breadbeckers.com.   You can find a lot of information. Go to our YouTube channel, Bread Beckers YouTube channel. Lots of videos and how-tos and classes, our getting started classes on there.   There's a couple of videos, a basic list of getting started items where I explain to you the hard wheat, the soft wheat, the red wheat, the white wheat, and those things. And I highly recommend, it's a long video, it's three and a half hours long, but it's called Real Bread, the Staff of Life. You can watch it in segments.   Pause me if you need to come back later, but it's very profound information. It's 30 years of studying and research and gleaning the scriptures and science and textbooks. And then Instagram, follow us on Facebook and Instagram.   And then of course, Sue's Healthy Minutes podcast. You will be blessed by all the information there as well as the testimonies that are shared.   Laura Dugger: (1:01:00 - 1:01:19) Incredible. We'll add all of those links in the show notes for today's episode. And Sue, as you remember last time, we are called The Savvy Sauce because savvy is synonymous with practical knowledge or insight.   And so, as my final question for you again today, what is your savvy sauce?   Sue Becker: (1:01:19 - 1:04:32) So what I want to encourage people today is seek the truth. Use your common sense that God has given you. I want to read a quote by a doctor that promotes healthy living, but I want you to listen to what he says.   Here's the quote. “Damage to the gastrointestinal tract from the overuse of antibiotics, anti-inflammatory drugs like Advil or Aleve, acid blocking drugs, we talked about that last time, like Prilosec or Nexium, combined with our low fiber, high sugar diet leads to the development of celiac disease and gluten intolerance or sensitivity and the resultant inflammation.” Did you hear that?   I absolutely agree with that. All those things cause damage to the gastrointestinal tract and lead to allergies and things like that. “This is why,” now there's where I want you to listen and use your common sense.   “This is why the elimination of gluten can be a powerful way to prevent and reverse this and many other chronic diseases.” Next sentence. “The biggest problem is wheat, the major source of gluten in our diet.”   Did you hear wheat or gluten listed in his causes? No, you did not. He is making an illogical conclusion to his own truth that he just presented.   Wheat didn't cause that. Wheat can actually cure that. And you asked me about a verse that has meant so much to me and powerful, profound verse in the scripture, Deuteronomy 24:6.   In that scripture, it's the law. Sometimes you get bogged down in Deuteronomy. I will never forget when I stumbled, didn't stumble, but I was reading this verse and what God showed me.   In that chapter or in that verse, God gave a law for what you could take as a pledge when someone borrowed something from you. In those days, if someone was gonna borrow something, they would leave you with something of value of theirs as a pledge. I'm gonna return what I borrowed from you or I'm gonna pay you back or whatever.   Listen to God's law. He says, “Do not take a man's upper millstone as a pledge for you would be taking his life.” That is pretty profound.   Someone in the early 1900s took our milling stones, took our mills out of our home and we've been losing our health and our life ever since. Wheat is not the biggest problem. Wheat is the answer.   Freshly milled, of course. So contrary to popular belief, everything you read on the internet is not true. So, dig into God's word, find the discrepancy from what you're hearing in the world and what God's word says and let his truth rule and reign in your life.   That would be my advice.   Laura Dugger: (1:04:33 - 1:05:03) That is so good again, Sue, and thank you for getting mills back in our home and thank you for being my returning energetic and intelligent and faithful guest. You're so humble in your approach and you'r

Following 125,000 children as they began to eat a wider variety of foods from infancy seems to show that early introduction of peanut helped many avoid development of peanut allergy, a recent study concluded. Robert Wood, a childhood allergy expert … What factors do we know are related to the development of childhood allergies? Elizabeth Tracey reports Read More »

On this episode of Food Allergy Talk, I welcome Tristan Tierce of Allergy Voyage. Tristan is Co-Founder and CEO of Allergy Voyage, graduated from Barrett, the Honors College at Arizona State University in 2024 with a double major in Business Entrepreneurship and Art Studies. He had his first anaphylactic reaction at ten months old, diagnosed with EOE at 4 years old. He has outgrown a vast number of allergies, but is still anaphylactic to Dairy, Pistachios, Cashews, and allergic to red meat, egg, and a couple other things. Tristan is Currently based in Dallas, TX with family.Allergy Voyage is a platform and service, primarily at Arizona State University, that helps people with food allergies find safe dining options by filtering menus, providing ingredient lists, and connecting them with dietitians, reducing the anxiety and risk of eating out. Founded by Tristan during his time at ASU, it aims to bridge the gap between consumers and restaurants, offering transparency and tools for safe, confident dining experiences, especially for those with severe restrictions. Tristan's Bio:  Allergy Voyage Co-Founder and CEO, Tristan Tierce, had his first anaphylactic reaction at ten months old, and was diagnosed with eosinophilic esophagitis at age four. Traveling to different hospitals, speaking at FARE events, and contributing to local support groups, Tristan has always actively engaged with the allergic community and advocated for others with dietary restrictions. Tristan began to encounter travel-based struggles with dining out after moving out of state for university, inspiring the creation of Allergy Voyage!AV's Bio: Allergy Voyage is a digital Concierge service that hosts menus for individuals with dietary restrictions to view, helping them feel safer and confident when dining, simultaneously increasing food service provider revenue. Users can filter menus based on their dietary needs, discovering allergens and present ingredients, save information to their accounts, and grow further connected to food service providers.Allergy Voyage: https://allergyvoyage.com/Socials: @AllergyVoyageJoin My Private Facebook Group to connect, support and share: https://www.facebook.com/groups/FoodAllergyPI/Read My Articles on WebMD: https://blogs.webmd.com/food-allergies/lisa-horneThe Everything Nut Allergy Cookbook: https://www.simonandschuster.com/authors/Lisa-Horne/190009636The Food Allergy Talk Podcast: https://foodallergypi.com/the-food-allergy-talk-podcast/Food Allergy P.I. Blog: https://foodallergypi.comX: @foodallergypi & @fatalkpodcastInstagram: https://www.instagram.com/foodallergypi/ and https://www.instagram.com/foodallergytalk/ TikTok: https://www.tiktok.com/@foodallergypiEmail: foodallergypi@gmail.com

Welcome to our very first Natural Super Kids Podcast episode of 2026! We hope you've had a beautiful festive season with your family, wherever you are in the world. ❄️☀️This week on the podcast, we're kicking off a new series with a topic so many parents are quietly struggling with: why eczema and allergies are becoming more common in kids (affecting almost 30% of children) and what actually helps beyond creams and avoidance.If your child has eczema, food sensitivities, hay fever, asthma, or “reacts to everything,” this episode will help you zoom out and understand what's really going on inside their immune system without blame, guilt, or overwhelm.Have a listen as we break down the bigger picture behind rising allergy rates, explain why this isn't something you caused, and introduce a more hopeful, long-term way to support your child's health from the inside out.In this episode, we explore:Why eczema and allergies are so common in kids today, and why this rise can't be explained by genetics alone.How modern lifestyles affect the immune system, including what the hygiene hypothesis really means (and what it doesn't).The role of the gut and microbiome in eczema and allergic disease, and why immune regulation matters more than suppression.What parents can realistically influence at home, even when wider environmental factors feel out of your control.

Send me a question or story!Recurrent infections can be so difficult in our allergic patients. Learn how to minimize severity of frequency of pyoderma on this week's episode of The Derm Vet podcast!1. Work up the underlying allergies2. Support the skin barrier3. Adjust topical therapy accordingly4. Recognize historical patterns5. Refer to a dermatologist early in the disease00:00 – Intro02:24 – Working up the underlying allergies04:53 – Support the skin barrier07:36 – Adjust your topical therapy accordingly10:27 – Recognize historical patterns13:02 – Referring these patients early13:56 – Overview14:32 – Outro

If your pet has ever gone into a full-on scratching frenzy, you know how alarming it can feel. Is it just a normal itch…or a sign of something deeper? In this episode, Hannah Shaw sits down with Dr. Tova Pinsky, Area Chief of Staff at Banfield Pet Hospital to break down the real reasons behind itchy skin in pets, one of the top causes of veterinary visits. Whether your pet has seasonal redness, chronic ear issues, or mystery scratching that just won't quit, this episode will help you understand what's normal, what's not, and how to partner with your veterinarian to get to the root of the issue.Follow us on social media!Facebook: Banfield Pet HospitalInstagram: @banfieldpethospitalDisclaimer: The information provided in this podcast is for informational purposes only and is not a substitute for professional veterinary advice. Always consult a veterinarian with any questions regarding your pet's health or medical condition. Never disregard or delay seeking professional veterinary advice based on information from this podcast.The listener question featured in this episode is a hypothetical scenario presented by an actor. It does not reflect the views or experiences of an actual listener.

279. What if this ONE nutritional upgrade changes everything: An Interview with Sue Becker   Proverbs 14:12 NIV "There is a way that appears to be right, but in the end it leads to death."   *Transcription Below*   Sue Becker is a gifted speaker and teacher, with a passion to share principles of healthy living in an encouraging way.  She is the co-owner of The Bread Beckers and founder of the ministry, Real Bread Outreach, all dedicated to promoting whole grain nutrition. Sue has a degree in Food Science from UGA and is the author of The Essential Home-Ground Flour Book. Sue is a veteran home-schooling mom with 9 children and 15 grandchildren and 1 great-grandchild so far. She and her husband Brad, live in Canton, GA. Through her teaching, countless families have found improved health.   Sue's Instagram: @suebreadbeckers Sue's Website Sue's Podcast   Questions and Topics We Cover: Will you tell us about your professional background and share what led to a life-changing discovery?  In addition to helping us feel better, how can this swap also affect our weight? We are told gluten is the enemy, but you teach how wheat can actually be the cure, not the cause. . . Will you elaborate why even people who are sensitive to gluten can still enjoy this bread and experience greater health benefits because of it?   Related Episodes from The Savvy Sauce: 14 Simple Changes for Healthier Living with Leslie Sexton and Vasu Thorpe 26 Practical Tips to Eating Dinner Together as a Family with Blogger and Cookbook Co-Author, Rachel Tiemeyer 33 Pursuing Health with Functional Medicine Specialist, Dr. Jill Carnahan 129 Healthy Living with Dr. Tonya Khouri 205 Power of Movement with Alisa Keeton (Revelation Wellness) 212 School Series: Benefits of Homeschooling with Jodi Mockabee 256 Gut Health, Allergies, Inflammation and Proactive Solutions with Emily Macleod-Wolfe 261 Edible Theology with Kendall Vanderslice 270 Female Sex Hormones, Periods, and Perimenopause with Emily Macleod-Wolfe 275 Raising Healthy Kids: Free Tips with Emily Johnson   Connect with The Savvy Sauce on Facebook or Instagram or Our Website   Gospel Scripture: (all NIV) Romans 3:23 “for all have sinned and fall short of the glory of God,”   Romans 3:24 “and are justified freely by his grace through the redemption that came by Christ Jesus.”   Romans 3:25 (a) “God presented him as a sacrifice of atonement, through faith in his blood.”    Hebrews 9:22 (b) “without the shedding of blood there is no forgiveness.”    Romans 5:8 “But God demonstrates his own love for us in this: While we were still sinners, Christ died for us.”    Romans 5:11 “Not only is this so, but we also rejoice in God through our Lord Jesus Christ, through whom we have now received reconciliation.”    John 3:16 “For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.”   Romans 10:9 “That if you confess with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved.”    Luke 15:10 says “In the same way, I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.”   Romans 8:1 “Therefore, there is now no condemnation for those who are in Christ Jesus”   Ephesians 1:13–14 “And you also were included in Christ when you heard the word of truth, the gospel of your salvation. Having believed, you were marked in him with a seal, the promised Holy Spirit, who is a deposit guaranteeing our inheritance until the redemption of those who are God's possession- to the praise of his glory.”   Ephesians 1:15–23 “For this reason, ever since I heard about your faith in the Lord Jesus and your love for all the saints, I have not stopped giving thanks for you, remembering you in my prayers. I keep asking that the God of our Lord Jesus Christ, the glorious Father, may give you the spirit of wisdom and revelation, so that you may know him better. I pray also that the eyes of your heart may be enlightened in order that you may know the hope to which he has called you, the riches of his glorious inheritance in the saints, and his incomparably great power for us who believe. That power is like the working of his mighty strength, which he exerted in Christ when he raised him from the dead and seated him at his right hand in the heavenly realms, far above all rule and authority, power and dominion, and every title that can be given, not only in the present age but also in the one to come. And God placed all things under his feet and appointed him to be head over everything for the church, which is his body, the fullness of him who fills everything in every way.”   Ephesians 2:8–10 “For it is by grace you have been saved, through faith – and this not from yourselves, it is the gift of God – not by works, so that no one can boast. For we are God‘s workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do.“   Ephesians 2:13 “But now in Christ Jesus you who once were far away have been brought near through the blood of Christ.“   Philippians 1:6 “being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.”   *Transcription*   Music: (0:00 – 0:09)   Laura Dugger: (0:11 - 1:29) Welcome to The Savvy Sauce, where we have practical chats for intentional living. I'm your host, Laura Dugger, and I'm so glad you're here.   Have you heard about this one-of-a-kind experience, the Radiant Faith and Wellness event?   It's going to take place January 30th and 31st at the Cannery in Eureka. I hope you learn more or purchase your tickets on this website or check them out on Instagram at @radiantwellnessevent and make sure you stay tuned to find out what the code is so that you can purchase your discounted tickets.   Happy New Year everyone! I am so excited to get to kick off the year with one of the best episodes I can ever remember.   You are in for a treat today with my guest Sue Becker. She is going to enlighten us to the one achievable, easy-to-implement nutritional change that could change everything. Here's our chat.   Welcome to The Savvy Sauce, Sue.   Sue Becker: (1:30 - 1:39) Thank you so much for having me. It is a real honor to be able to share my story, share my message with others that can listen and hear.   Laura Dugger: (1:40 - 1:56) Well, it may be one of the times I've most anticipated this conversation, but I'd love to just start by going back. Will you tell us about your professional background and share what led to a life-changing discovery?   Sue Becker: (1:56 - 14:21) Yes, yes. Well, it's a little bit of a long story, but I'll keep it as brief as possible. So, I always say, many years ago, headed off to the University of Georgia as a pre-med student because I loved studying everything about the human body and I wanted to help people and save the world, you know, all the grandiose ideas.   But my big passion was physiology and biochemistry. I loved studying that. Got there and realized, you know, I don't really want to be in school that long and I don't want that type of career after I graduate.   I knew my ultimate goal was to be a stay-at-home mom and I was like, okay, so why am I pursuing this? But I loved the field of study. And so changed my major, got accepted into pharmacy school, spent a quarter there and went, this isn't really what I want to do either.   So then I was led by the Dean of Pharmacy School to the field of food science, which was an up-and-coming industry at the time. I focused my attention more on the microbiology aspect of it and after graduation, I worked for Kraft Foods for almost five years as a bacteriologist in the lab there. I met my husband at the University of Georgia, and we married, actually, our senior year.   And so then, like I said, after I graduated, I started working for Kraft until I had my first child. I did become a mom, for sure. I have nine children, seven biological, two we adopted later in life, ranging in ages now from 45.   My oldest daughter doesn't like me to tell that, but it's too bad. It's what it is. 45 to 29, I believe Olivia is.   Yes, 29. And then I have 19 grandchildren and my very first great grandchild was born just a few weeks ago. So that's been a real blessing and a treat.   But after graduation, because I loved studying, it's funny, I tell everybody I'm a much better student now than I ever was in college. It's funny how you love to study once you don't have to perform with tests and things. But I continued studying physiology, biochemistry, read the works of prominent biochemists of the day and kind of came at everything with believing that we're fearfully and wonderfully made.   Our bodies know what they need and if they're not getting something they need, then chances are we're going to see sickness or lack of health. So, I kind of came at everything from that standpoint. It might be a little simplistic, but I think it's a great starting place.   So, I focused on feeding my family healthy food, you know, supplementing when we needed to. I tell people I grew up Southern. I grew up in a family of cooks and not chefs, but we cooked.   We ate real meat, real vegetables. My husband and I loved to garden. We grew our own corn and peas and beans and tomatoes and all the things.   So, we were eating real food. But we weren't a sickly family for sure, not compared to what others were, but we still had our share, our fair share. And so, we clipped along like this and I, in 1991, because of my interest in physiology, biochemistry, I subscribed to a publication, a health journal.   And the first publication that came into my home was entitled, "How to Greatly Reduce the Risk of Common Diseases." In this journal, the history of white flour was presented. Now, this was very eye-opening information.   Maybe I need to back up a little bit. The food science is not a nutrition degree. It's not a home economic degree.   It's the study of food processing. Everything that has to be done to keep that food safely on the shelf. Something's great. Something's not so great. So, when I read this information, I was like, how did I miss what's done to our bread? Through my studies, I had always read that whole wheat flour was better, but I didn't understand why.   So, in this journal, the history of white flour was presented. All the processing that is done to make that flour sit on the shelf forever, never really. And this is, like I said, what opened my eyes.   I learned that whole grains, real whole grains are the most nutrient-dense food God has given us. But in that journal, I learned that only when they're freshly milled, do they retain all their vital nutrients. You know, like I said, I had read that whole wheat flour was better.   I was trying to buy the stuff in the store, but it was kind of gross, nasty, I say. Didn't make nice bread, certainly not fluffy muffins. So, kind of gave up on that, trying to make bread with the store-bought whole grain flour.   And so, we were just buying whole wheat flour from the store. But I learned in that journal, it's not really what you think it is. And I, so like I said, I also, as a food scientist, what was so enlightening to me, when I read that word enrichment on the bags of flour or the bread products in the store, I thought, wow, we're making this better than it would have been, had we not done this favor.   I soon learned in this journal that that was not a favor that food companies are doing for us. They replace in their enrichment, a mere fraction of the nutrients that are there. And of course, I learned that once the flour is milled, I learned, well, let me, grains are storable, left whole and intact.   They store fairly indefinitely. But once that flour is, once that grain is milled into flour, it begins to spoil. The nutrients begin to oxidize.   So this led to the invention of these huge steel rolling mills that would take out the very nutrient rich bran, the oil laden germ that was causing the spoilage of the flour and leaving only the endosperm part, which is the white flour, protein and starch. Wonderful discovery. This flour won't spoil.   It'll sit on the shelf forever. And like I said, it looked like a wonderful discovery. And this all happened in the late 1800s, early 1900s.   By about 1910, the steel rolling mills had completely replaced the local millers because prior to the 1900s, most of the bread consumed in this country was either milled at home or the flour was purchased from a local miller. The bread was made at home and it was consumed at home. But with this invention, steel rolling, the steel rolling mills displaced the local millers, white flour, white bread became food now for everyone, rich and poor alike.   And can you imagine every housewife going, yay, I don't have to mill my flour anymore. I'll never forget years ago, Brad's 93-year-old grandfather lived with us for a little while. And I was in the kitchen milling some corn for cornbread.   And he went like this from his chair. He went, "I milled a lot of corn in my day." So, you can imagine people were like, hallelujah, we don't have to mill our flour.   But what seemed like an amazing, convenient, life-saving discovery actually turned out to not be so great. Shortly thereafter, the steel rolling mills and white flour became food for everybody. Three diseases became epidemic.   Beriberi, which is a vitamin B1 deficiency, it results in nervous disorders. Pellagra is a vitamin B3 or niacin deficiency, results in GI issues, skin issues, dementia, mental insanity. And that one really interested me because I did some more research on that and actually found out that the first case of pellagra was diagnosed right here in Atlanta, Georgia, which I'm from that area, you know, this area where our store in Woodstock is 35 miles north.   That first year 30,000 cases were diagnosed. Then anemia was the third disease. This puzzled health officials all over the country. They're like, what in the world is going on?   Why are we seeing this outbreak of diseases? And at first they thought beriberi and pellagra were maybe some type of infectious disease. But eventually they traced it to the new white flour that was on the market and the missing B vitamins and iron minerals that were provided by the bran and the germ.   Because for all practical purposes, that's where your nutrients are. The endosperm, white flours, protein and starch, protein and starches that we need, but not without the fiber, the B vitamins, the vitamin E, the inositol, choline, the iron, the calcium, all those nutrients. And so, things kind of clipped along.   They went to the millers and said, you got to put the bran and germ back in because of all the sickness. But the millers were like yeah, no, that's not going to happen because they had found a very lucrative market for the byproducts, which is so often done now in the food industry. Byproducts of the milling process, the bran and germ were sold to the cattle feed industry, white flour to the people.   So they're like, yeah, we're not giving up that money-making market. So things progressed until 1948. And finally, health officials stepped in, the government stepped in and mandated, you've got to fix the flour, you've got to enrich it.   And that's where I discovered what a deceptive term that is for the 35 to 40, who knows really how many nutrients are lost when they take the bran and germ away. They only replaced it with four, three B vitamins and iron. And of course, B1, B2, B3 and iron.   Supposedly, this took care of the beriberi and pellagra. But I always have to stop here and say, how many nervous disorders do we have in our country today? How many, how much GI disturbances and bowel issues, digestive issues?   How about dementia, mental insanity? What about skin eruptions? I don't think it took care of it.   But anyway, they think it did. And then it would take 50 years, 1998, after watching the rising incidence of birth defects and understanding that it was the missing folate that is no longer in the flour, richest food source, or most common, most readily eaten food source of folate, bread. Who knew?   So, they mandated then that a fifth nutrient be added. And that was folic acid, which, let me stop there and say this, these are synthetically produced supplements, vitamins that are being added to your flour. And particularly the B vitamins, this can be very troublesome, because the B vitamins come as a family, they come as a group, they work together synergistically.   When you take one out of context from the other out of balance, it actually depletes you and causes you to have a greater need. We're seeing that now with folic acid and the development of MTHFR, the folate, you know, reductase gene mutation. So anyway, it's caused more problems than it's worth.   And I've always thought about the scripture Proverbs 14:12, I believe it says, "There is a way that seems right to a man, but the end thereof is death." And we can certainly see that. You know, and if that were not enough, now, we've, we've taken all this away, we produce this beautiful white flour, but the residual oils cause it some yellowing.   So can't have yellowing of that flour. So, they began to choose to bleach the flour and a product called nitrogen trichloride was used for more than 25 years to bleach the flour. It was finally taken off the market because they discovered that this nitrogen trichloride caused seizures in dogs.   Are you ready for this? Hyperactivity.   Laura Dugger: (14:22 - 14:22) Hmm.   Sue Becker: (14:22 - 29:18) When I read that information, it was in 1991. That was the beginning of the scourge of ADD and hyperactivity we're now seeing in our children today. And I couldn't help but wonder, you know, when I read that information, there was one little boy in my son's music class, you know, and, but now, wow, it's pretty prevalent.   So then another bleaching agent is benzoyl peroxide. It's known to destroy B vitamins and vitamin E. And let me just tell you this, grains are one of the, especially wheat is one of the most nutrient dense food groups. Like I said, but it's the, one of the richest food sources of vitamin E and no amount of vitamin E has ever been put back in our enriched right white flour.   So, we lost that source, but now we're using a bleaching agent that's going to destroy it and B vitamins. And then potassium bromate is often used as a dough conditioner. It helps strengthen that gluten structure to help get a better rise in the bread. It's known to cause liver issues and thyroid issues.   And this is what we were consuming. So, wow. Yeah.   Talk about my mind being blown, my eyes being open. And then the rest of the journal was a brief discussion of the common diseases that plague Americans and showed why it was directly related, how it was directly related to our consumption of the processed white flour, lacking the nutrients and the fiber diseases like heart disease, cancer, diabetes, diverticulitis, even varicose veins, skin issues, low energy. I mean, it just went on and on.   And from my, with my background, this made absolute sense. I knew it was scientifically sound, but it was also, it was a Christian publication. It was biblically sound.   And what changed my life here was like I said, always read whole wheat flour, better whole wheat flour, better, but I was buying the stuff in the store and even whole wheat bread in the store. Didn't really see a lot of difference in it. But this introduced me to the idea of an in-home grain mill, buying grain and milling my own flour.   That was life changing. I was like, this is amazing. I can do this.   Wanted a mill. My husband actually bought me a mill for my birthday in 1991. The mill came into our home.   I milled flour. I made bread. I ate bread.   It was delicious. It wasn't gritty. It wasn't heavy.   It wasn't dense. And I tell everyone I pooped the next morning and it was like, what just happened to me? So that was my life-changing experience.   First, first day, you know, my bowel issues were corrected. I had lifelong issues with constipation, struggled with it. Knew I didn't want to take chemical accidents.   So tried to do more alternative solutions, find those and they worked if I did them, but they were, I tell people they were outside of my, your realm of daily eating. You had to do something special. And honestly, sometimes I think we look at alternative methods, you know, supplementation or treatment for ailments that are afflicting us.   And we're not getting, still not getting to the root of the problem. My problem was I was not eating enough fiber. The white bread, the white flour was constipating me.   So this was the only change I made. I tell everyone I've not been constipated since 1991. I know you wanted to hear that, but, but then I had five young children by this time and I, I homeschool my children.   We were active in church and baseball and music lessons and all the things, you know, we were busy. I had nursing baby and, and I, but I'm telling you, when I started just adding this bread to our already real food, we were eating. I noticed significant energy.   Like I said, constipation gone right away. Then I begin to notice first week. It didn't take months.   I was like, wow, I have more energy. My frequent headaches went away. Also with my bowels moving, my chronic constipation went away.   I lived on antihistamines before bread since bread. That's another thing I can stand here and tell you. I've not had an antihistamine or a decongestant of any kind since 1991.   That's pretty amazing. I had frequent migraines, not had one since we started the bread. So those were, I've noticed my sugar cravings went away because now I was getting the real carbohydrates that my body needed and it's sustaining energy.   And then my children, I just noticed they were they were, they would eat and they were satisfied. They love the bread. They love the muffins.   They love the pancakes. It was healthy food. I didn't have to coerce them to eat.   No more snotty noses, no more ear infections for them. And that we just became a much healthier family. And they, my kids didn't necessarily catch every bug that came around.   And if one of them did get sick, didn't necessarily mean that all of us got sick, which a big family, that's, that's pretty significant, you know? And so it was just, and the bread was delicious. When I read that information about whole grains and, and, you know, how bad white flour was, I was, I was thinking that this freshly milled flour was going to be just like the store-bought whole wheat flour I was buying in the store.   And you can probably already tell I'm a very passionate person. So, I read this information. I'm like, we're never eating white bread again.   We're never, white flour's never coming into our house again. And if we have to choke this bread down, we're doing this, you know? Well, we did not have to choke it down at all.   The muffins, the bread, the pancakes, the brownies, cookies, everything I made was absolutely delicious. It was filling and it was satisfying. A lot of people would say, you must spend all your time in the kitchen when all my kids were home.   I'm going, actually, no, we eat breakfast and everybody's satisfied. Nobody snacks. And even my kids begin to notice how other kids snack all the time.   Not my kids, they would eat and they wouldn't eat till the next meal. And so, it was just very, very satisfying. So, I began to share my bread with everybody, bake bread for other people, take it here, take it there.   The next thing I know, so be warned, if you ever start milling and you make bread for somebody, they're going to ask you to make bread for them. So, I did start making bread for other people. And the next thing I know, they're coming to me and saying, my cholesterol dropped 85 points and all I changed was this bread.   You know, I feel better. I have more energy. And the lady with the cholesterol, she, I continued to make bread for her for a while.   And I always laugh. One of the favorite things she liked that I made for her was cinnamon rolls with cream cheese icing. And she said, I ate one after every meal and my cholesterol dropped 85 points in just one month.   And I always laugh. I'm like a statin drug with all kinds of side effects, cinnamon roll with cream cheese icing, you know, and she said, it was her testimony. She goes, "I knew it was the bread. I know it is the bread because three doctors, three different medications, three years, nothing has changed. And this is the only change I made."   So, I started hearing this. And of course, she told all her friends, the next thing you know, everybody's wanting me to make this cholesterol lowering bread for them, you know, and I'll never forget. By this point, I had had my sixth child, still homeschooling, still doing laundry, still baseball, church, all the things. And here I was making bread for my family and then making bread for all these people coming to my door.   And I was spending all day every day making bread and for others and myself. And I just got really tired, to be honest with you. And I was making this bread and a thought came to my mind.   And I just looking back now, I know God put those words in my heart and in my mind. That day, I had also had a few people ask me, would I teach them how to make bread? And where could they get a grain mill?   So the idea came to me, met my husband in the driveway. And I said, when he came home from work, and I said, you know what, I don't think I'm supposed to make bread for the world. I think I'm supposed to teach the world to make bread for themselves.   And that was the beginning right there. We sat down on the porch swing and talked about what we would call it. And I said, I want to call it Bread Beckers.   That's, you know, our, it's funny, we didn't know that at the time. But Becker is a German name that means the baker. So, it is bread bakers.   And anyway, so and, and it's funny, because at that point in 1992, my world was four people, four people had asked me about where they could get a grain mill, and what I teach them to make bread. And today, we, well, we, started our business right then in our home, took a little while to, you know, get everything. And we outgrew our home by 1998, what my husband and I and my children could do.   I mean, it just grew from the testimonies of other people. I mean, just like that lady when and then you get hundreds of people sharing different stories and passing it on, people, people start noticing. So we incorporated with a longtime friend and partner in 1998, moved the business out of our home, we're currently in this lovely 10,000 square foot warehouse, we moved here in 1999.   We have a nice studio kitchen, this is where all my cooking classes take place that we can seat 100 people and regularly we fill up classes like that. We have a lot of online classes already for people to view on our YouTube channel. But and then a few years ago, it's back in 2009, we acquired another warehouse because we are passionate about providing God's people with grain.   That first week here, like I said, customer base of four. A week after starting our business, getting all the license and all that really hadn't started getting anything, God woke me up and said that he was raising up Bread Beckers to be like Joseph to supply his people with grain. And I wrote in my journal that morning that it would be a tremendous thing.   And it would take a few months, we invested in a lot of wheat, we took all of our savings, this was before we incorporated, it was just my husband and I and our family and bought some wheat, you know, and had spent all of our savings. Well, I got a little nervous. And I woke up that morning after unloading all this wheat and writing the checks and seeing the money go out of the savings account.   And I'm like, I don't think the electric company is going to take a bucket of wheat, you know, for payment. So this was my fear. And I felt like, you know, maybe I was being deceived, maybe we were being misled.   And I just cried out to the Lord that he would speak to me and confirm to me that this was what we were supposed to do. And this is how I do it. I just cry out to the Lord.   And then I just go on with my regular Bible reading, not looking for something I could have gone to the story of Joseph because he had already spoken that to me. But my verse for the day in one of my devotionals was Proverbs 11:26. And it says "Cursed is the man who holds back grain when the public needs it. But a blessing from God and man is upon the head of him who sells it."   My husband took that vision. I know you talk about, I was like, what? I could hardly wait for Brad to get up. My husband, Brad, you know, I had awakened early because I was stirring and all just anxious and fearful. And the enemy was just coming at me.   And when I shared that all with Brad that he was sleeping next to me, not knowing that I was in all this turmoil. And he just looked at me and he goes, "Sue, I can think of no other verse that God could have given you to answer and your question and to calm your fears." And so he took it to heart.   So, we now have a second warehouse. It's 13,000 square feet. We are probably one of the largest grain packaging facilities in the southeastern United States.   We have hundreds. I don't know how many we're growing everyday co-ops all over the United States. And we bring in two semi truckloads a week.   I mean, I'm sorry, a month, which is actually a little bit more than that. It's about 190,000 pounds of wheat. That's just wheat.   Package it down into these great food grade buckets, plastic buckets. And we package it with carbon dioxide gas. So it's perfectly storable.   We can guarantee that it's bug free. You know, the enemies of grain are moisture bugs and rodents. So that's why we really firmly believe in packaging it all in buckets.   And like I said, we have probably 180 co-ops now. I don't know. It's growing every day.   We ship wheat all over the country, grain and everything we sell. So it's been a real journey and just a real blessing. And then I started a ministry called Real Bread Outreach.   We clipped along locally, kind of providing grain and grain mills for those who truly can't afford it. But then in 2016, God called me to Haiti. I made 15 trips to Haiti.   We built a bakery there. We trained up another team at an orphanage and they were making bread every day. So right now, in Haiti, it's an intense situation, but the bakery is thriving, feeding about 1,200 school children a day.   And then the other, it's about 150 orphans. Then we went to Tanzania in 2021. We built a bakery there, started a feeding program.   We've helped start a bakery in Israel that is ministering to the Jewish people. We helped train a bakery in Uganda and we've sent mills to missionaries in Japan and the Philippines and Nigeria and Kenya, just all over. And I'll close this part with this.   A few years ago, a friend of mine just, she did, she remembered, she said, "Sue, do you remember when you said to Brad, I don't think I'm supposed to make bread for the world, but teach the world to make bread for themselves." And I'm going to tear up a little bit looking back now, like I said, four people, that was my world. Today, it truly is the world.   And not just because of the internet, but because of where God has called us through our ministry. And it's a real blessing. So, my encouragement to everyone is do the small thing.   You never know where God's going to take you in years to come and how it's going to bless the world.   Laura Dugger: (29:19 - 29:21) So I think that was a lot.   Sue Becker: (29:21 - 29:22) I know.   Laura Dugger: (29:23 - 32:39) It was beautiful. And it makes me think of the verse, do not despise small beginnings for the Lord delights to see the work begin. I'm paraphrasing, but I love how much it has blessed the world.   And I remember the first time I heard you, I was trying to just picture what is a mill, but you literally just turn it on and you pour the grain in and it comes out as flour. It's so easy. And so we purchased our own.   After our conversation, I get to stick in our loaves in the oven. They're still rising right now. And now a brief message from our sponsor.   Radiant Faith and Wellness Event is a unique event designed to bridge the aspects of faith and wellness and to live as our bodies, minds and souls were intended and created. So come together with other like-minded women to receive Christ centered teaching on health and wellness, to nourish your body with good food and to renew your mind and help you shine radiantly. At Radiant, wellness goes beyond worldly standards of wellness and self-help.   So, from worship and inspiring speakers to guided movement, meaningful conversation, biblical teaching, every part of this event is crafted to help you reconnect and step forward renewed. It's the perfect time of year to experience something like this. Radiant is more than just an event.   It's actually a transformational experience and supportive community dedicated to helping women grow spiritually and physically. 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First, this may be a little unrelated, but even thinking of feeding people around the world or feeding our children, you mentioned, you know, a lot of times if your kids were picky eaters, you'd say, okay, ditch the bread and just eat the meat.   But because it's so nourishing and nutritious and that Jesus has given us this as a grace gift, this bread, you can ditch the meat and eat just the bread and get so much nutritional value.   Sue Becker: (32:40 - 37:32) Yes, that and that's funny that you bring that up because, you know, one of the things over the years of studying is of the 44 to 46 absolutely essential nutrients needed by your body for health and to promote life. There's only four slightly deficient or missing in wheat, vitamin A, vitamin C. So, God gave us another kind of food.   Remember in Genesis chapter 1:29, he says, “I've given you plants that bear fruit with the seed in them.” So that's our fruits and vegetables. That's where we get our vitamin A, vitamin C.   Then we get our vitamin D from the sunshine if we get out there and get some. And then B12, of course, is low or is not found in any plant product. That's I mean, plant food.   So, you have to get that from your meat, your red meats and things like that. But that's and so learning that you're absolutely right. When my kids were growing up and the bread was my little toddler, how she'd tell me she was hungry, she would say, “I want a roll with honey.”   That was what she wanted to eat. And I would take the meat off the sandwich. And before bread, it was eat the meat.   After bread, it was just eat the bread, you know, because I knew just from that. And I started thinking about when Jesus said, “Man does not live by bread alone.” He was quoting the Old Testament, but by every word that proceeds forth from the mouth of God, he was reiterating that you think you're living because you have bread and all the biblical, you know, so many of the biblical feasts, Passover and First Fruits, Pentecost, they're around the barley harvest and the wheat harvest.   Grain was a big part of their life and of their sacrifices and all that. And he was saying, you think you're living just because you have bread. But I'm telling you, there's a spiritual life that you have to feed as well.   So, yeah, that was a fun time seeing the change of my perspective of just eat the bread. And, you know, some days, you know, breakfast was typically a pretty big meal for us. Sometimes it would just be pancakes, but a lot of times it would be eggs and freshly ground grits and bread of some sort, muffins.   And then lunch might be muffins and a smoothie because we really weren't that hungry from the bread at breakfast and then dinner. We eat normal. People think we're weird eaters.   But, you know, like I said, I grew up Southern. So, we do country fried steak. We do pot roast.   We do chicken. We do brown rice, mashed potatoes, green beans. You know, we do it all.   And you mentioned something that was funny. When I first started, when I would take bread places, people go, “Oh, my gosh, this coffee cake is so delicious or this bread is so delicious. Can I get your recipe?”   And I'd go, “Well, yeah, you can have my recipe. But you've got to understand, I mill my own flour.” Two things they would always respond with.   And the first one they would go, “You do what?” And I would go, “I mill my own flour.” The second one absolutely intrigued me for years and years until I did a study on what grain mills, the local millers mills, you know, waterwheels and gristmills and ox treading out the grain.   But they would always say to me, “Where do you live?” And I think they thought I must have had a barn and an ox or I lived by a river to have the gristmill to power my mill. Now, you can see my little mill behind me.   It just sits on my counter. And you're right. Turn it on, pour it in, comes out flour in a matter of seconds.   And I tell people, it's really not any slower or more tedious than taking your flour canister out of your cabinet. And I realize we've deviated in this day and time from even using flour and baking things ourselves when we can go to the store and buy it already baked. But it'll change your life.   I have never seen one dietary change bring so many significant across the board, broad spectrum health benefits to myself, my family, and so many people now that share their testimonies with me. It's just been amazing, just absolutely amazing. And, you know, I always, my husband always likes for me to say, you know, in the 25 years of raising my children on this bread, we only had to take them to the doctor twice for an illness.   Twice. And twice on antibiotics. They needed it.   There's a time and place. Twice to the doctor for an illness. In 25 years, there are people and families that go to the doctor more than that in a week.   So, when people say I can't afford it or I don't have time, I'm like, wow, I can just tell you the life-saving and money-saving advantages are, it's hard to describe. So yeah.   Laura Dugger: (37:33 - 38:05) Yeah. And like you said, it's an enjoyable process. It is.   But also, okay, referencing one other thing, just thinking about these ailments. You had quoted, I believe a doctor just saying about constipation that is, and I don't want to botch it, so I'd love to know if you remember this, that most Americans is that three out of five suffer from constipation or even chronic constipation. And that, was it the number one cause of breast cancer and prostate cancer?   Sue Becker: (38:05 - 39:29) Oh, wow. Yes. I'd almost forgotten that.   Yes. I was listening to a CD that someone shared with me, and it was by an oncologist. And I still remember, I would listen to things as we began to travel and share and teach, and I would listen to teaching.   And so, I had this cassette, if you can remember those or even know what those are. And I remember where I was, I was on I-10 headed to Jacksonville to a homeschool show. And this oncologist at the very end of her message, she said, “Toxins are stored in your, let's see, let me see. So, she said toxins are stored in your fatty tissue. In a woman, it's your breast. It's, and in a man, it's his prostate.”   And she said, “When toxins are not carried out of their, your body daily through bowel elimination, then these toxins get absorbed into the body and stored in your fat tissue.” And she said, “So a direct correlation between cancer and constipation is there.” And, and I was just like, what did she just say?   And that blew me away. I mean, that was not me saying it, this was an oncologist. And she's saying one of the leading issues is constipation.   Wow. Yeah, I'd almost forgotten about that.   Laura Dugger: (39:30 - 39:44) Well, and such a simple swap and getting to still enjoy these foods. But in addition to being healthier and the health benefits and making us feel better, how does this also potentially affect our weight?   Sue Becker: (39:45 - 42:33) Well, that's a good question, because we're all told that bread is bad, that bread will make you fat. And I totally agree. The bread that's in the store is devoid of nutrients.   It's devoid of fiber that fills you up. It's devoid of nutrients that satisfy fiber that fills you up. And it's heavily sweetened, sugared, you know, most of the breads we're eating are not just flour, water, yeast, salt. They're usually loaded with other things.   So, they're not satisfying. The fiber in real bread fills you up. So, like I said, you're not going to overeat, you're going to eat and you're going to be satisfied.   You know, I always tell the story when, when we were eating just bread from the store, I had five children, I would make sandwiches, they would, you know, cut them in half, I would make five sandwiches, they would, or I'd make the whole loaf, actually, they would fight over the last one. After bread, real bread that fills you up, I would make five sandwiches, cut them in half, and sometimes they would eat them all. And sometimes they wouldn't.   It was because it was filling, and it was satisfying. And that's something people need to understand. Also, the nutritional deficiency in the foods that we're eating in the store, especially our bread, they're leaving us malnourished, really.   Dr. Denmark, one of the oldest, well, the oldest practicing pediatrician in the country, she lived right here in Georgia. And she said, “We're the most undernourished, overfed people in the world.” We eat a lot because we're never satisfied, because the foods we're eating does not supply our body with the nutrients that we need.   And so, we're constantly craving. I don't think a lot of people don't understand what cravings are. You're craving food because you're needing a nutrient, you know.   And so, we find that we can eat and eat and eat, and, or not we, but Americans can overeat, and they do overeat because they're never satisfied. And so, real bread fills you up, real bread satisfies, it takes those sugar cravings away, which, you know, a lot of high calorie foods, they're loaded with sugars, and that's what we're craving a lot of times. I read something, women tend to crave sweets and chocolate, and men tend to crave salty.   And, but both, if we're craving, you know, processed foods, you know, you can sit down and eat the whole bag of cookies, where you make cookies from freshly milled flour, one, maybe two, if you go three, you kind of go, I really didn't need that one, you know. So, it's just filling, it's satisfying. We have so many people, testimonies of people saying they've lost, one lady said she lost over a hundred pounds, that was over the course of a while, you know, of a year or so, but she did it right.   She just started eating real food that nourishes and satisfies.   Laura Dugger: (42:34 - 44:21) I want to make sure that you're up to date with our latest news. We have a new website. You can visit thesavvysauce.com and see all of the latest updates.   You may remember Francie Heinrichson from episode 132, where we talked about pursuing our God-given dreams. She is the amazing businesswoman who has carefully designed a brand-new website for Savvy Sauce Charities, and we are thrilled with the final product, so I hope you check it out. There you're going to find all of our podcasts, now with show notes and transcriptions listed, a scrapbook of various previous guests, and an easy place to join our email list to receive monthly encouragement and questions to ask your loved ones, so that you can have your own practical chats for intentional living.   You will also be able to access our donation button or our mailing address for sending checks that are tax deductible, so that you can support the work of Savvy Sauce Charities and help us continue to reach the nations with the good news of Jesus Christ. So, make sure you visit thesavvysauce.com.   And throughout the years, you've seen these different trends from Atkins to Paleo, and now a lot of times we're told gluten is the enemy, but I love how you say that wheat can actually be the cure, not the cause.   So, can you elaborate on that, and even why some people with gluten sensitivities may still be able to consume bread that was made with freshly milled grain?   Sue Becker: (44:21 - 1:01:23) Right, so, yeah, I think what people need to understand is what gluten actually is. And gluten's not really even in grains, it's just an easy way to verbalize it, I guess. So, gluten is the stretchy substance that forms from two proteins that are found uniquely in the wheat family of grains.   So, when you mill wheat into flour, and you hydrate it, wet it, mix it, you know, make a dough out of it, those two proteins, gliadin and glutamine, they form this stretchy substance called gluten. Well, it's very important in bread making that you have these two proteins, because when you make a yeast leavened bread, whether it's sourdough or commercial yeast today, those organisms feed on the carbohydrates both in the wheat and in your dough, and they produce carbon dioxide gas. So, that gluten, those stretchy strands of protein, those two proteins, they trap that carbon dioxide gas, and that's what enables the bread to rise.   So, it's unique to the wheat family of grain. It has always been there. It's why wheat is the king of bread making and always has been.   Who put those two proteins in the wheat family of grains? God did. And just so you know, wheat is not genetically modified, and it has not been altered to produce wheat that has a higher gluten content.   What determines the protein content of grain more than anything, which, what did I say gluten is? It's formed from two proteins. What determines the protein content in grain more than anything is rainfall during the growing season.   So, that's why here in the southeastern United States, we can't make yeast bread making wheat. We can't grow it because we have too much rainfall and it's too warm. So, we grow what's called soft wheat or pastry flour.   That's why southerners eat biscuits, because that's the kind of bread that we can make with the wheat grown here. The colder, drier climates in the breadbasket states of the country, they grow the hard bread making wheat. Now herein lies the problem.   When those steel rolling mills came on the scene and began to take the bran and germ out, what did they leave us with? Protein and starch. Those gluten forming proteins and starch are in that endosperm.   God never intended us to eat that white flour, those protein and starches without the vitamins, the minerals, the enzymes, the vitamin E that the bran and germ provide. So, therein lies a lot of the problem and that's what causes so many digestive issues is that we aren't getting the nutrients and the fiber that will keep our bowels clean and our digestive system moving the way it is supposed to. Now herein lies a bigger problem is that in the food industry and the American people's craving for fluffier bread.   In the food industry, they thought, okay, we can give you fluffier bread. If we take the wheat and we wash it until only all that is left is those two proteins, those gluten forming proteins. They get this stretchy substance and then they dry it and powder it and they add even more pure gluten forming proteins to that white bread.   So, now we have an even bigger problem and then and even in that whole grain bread, people want fluffy bread. They don't want, you know, coarser whole grain bread. So, check your ingredients.   That 100% whole grain bread that you might be already buying, third or fourth ingredient gonna be vital wheat gluten or gluten flour, whatever they call it and that is greatly upsetting the fiber to flour ratio and causing digestive issues. And then, you know, just the heavily consumption of that bread and you know, the commercially processed bread is a real problem. So, now what we have is people, you know, Americans consuming this bread.   Now, they have every symptom of something called celiac disease. Celiac disease is real. It is genetic.   I am learning. I used to say it's not reversible, but I am learning something that you might have the genes for celiac disease, but they can be turned on or turned off. So, perhaps what is happening is you might have the gene, but now it's being turned on by eating and consuming this high gluten, if you will, bread out of context, not the way God made it.   But then also what is also happening is so now we have people that have all the symptoms. Well, let me back up and just explain what celiac disease, celiac disease, true genetic celiac disease. You are born with these genes, the inability to break down that and metabolize gliadin.   That's one of those gluten forming proteins, which the whole wheat family has that. So, if you can't break it down, it's going to cause digestive issues, abdominal cramping. It's going to eventually as those that protein gets dumped into your large intestine, your bowel, it's going to lay down the villi.   You're going to have leaky gut. You're going to have all these issues. That is true genetic celiac disease, but it affects less than 1% of Americans have those genes and have it turned on for true genetic celiac disease.   So, what is being diagnosed today? Well, everybody eating the commercially processed high gluten packed or you know bread, they're developing the same symptoms, digestive issues, abdominal cramping, laying down the villi. So, they're being diagnosed with celiac disease when it a lot of times is not true genetic celiac disease and I'm not professing to be a medical professional.   I'm not giving anybody medical advice, but here's the good news that I do want to say to you. Non-genetic celiac disease is totally reversible. And the good news is people are finding some that have been diagnosed with celiac going gluten-free been gluten-free for 20 years.   They're finding they can eat the freshly milled flour because it has the right ratio and the good fiber and the good nutrients to heal their gut, cleanse their gut, and get their bowels moving, cleans out. So, bring that villi back to life and they're thriving. They're not just tolerating the bread.   They're thriving and finding reversal of many, many, many health issues. And another big issue too is people don't understand that for the most part digestion begins in your mouth, carbohydrate digestion. You chew your food, your saliva mixes with your food and there's an enzyme carbohydrate digesting enzyme called amylase.   Once you swallow that down in your stomach, your stomach is where protein digestion takes place. It must have an acid environment for those protein digestive enzymes to work. God knew that we're fearfully and wonderfully made.   He created cells in our stomach to produce acid brings the pH. If y'all know what pH is down to one very, very acidic could eat a hole in your stomach. But he also created these cells that produce mucus that lines our stomach and protects it from that high acid.   So, that's where protein digestion needs to take place. Here's the problem. What is one of the most commonly prescribed drugs in America? Prilosec, Nexium.   These are antacids. They're prescribing it for something called acid reflux, which is only compounding the problem. So, these antacids are doing exactly what the name of them describes.   They're alkalizing your stomach acid. So, what's that going to do to protein digestion? It's going to compromise it.   Huh? So, yeah, and the real cause of acid reflux is not too much stomach acid. It is actually too low stomach acid.   Our body's not getting the nutrients that needs to produce that stomach acid. Now, it's acid enough that when it comes back up in our esophagus it burns, but there's a little flap that God created right there at our stomach and our esophagus called the epiglottis. Do you know what's and it's supposed to close so that when that stomachs churning and doing its digestion, it doesn't back that acid doesn't back up into your esophagus, but it closes.   It's stimulated to close by the high acid in your stomach. Do you see what's happening here? So, we're being prescribed an antacid which now we don't necessarily get the burn, but there's all kinds of side effects.   We've compromised protein digestion, which what did we say gluten is protein. Also, do you know the technical term for an allergy a food allergy not a sensitivity or an intolerance the technical term for a food allergy is an adverse reaction to a protein component of your food. I have never seen so many food allergies as we see today.   It's very interesting. Some people are diagnosed with a gluten sensitivity. Well, of course, I think everybody is sensitive to the bread and the store.   Some people can tolerate a little bit better than others, but I know when I occasionally, you know, we go out to a party or an event and we usually avoid bread, but sometimes it's on everything. You know, I know I wake up the next morning and I'm like, I don't feel good. I have a stomachache.   So, I think everybody is sensitive to the bread in the store, but we have now hundreds of testimonies of people who thought they had to be gluten-free or say I have, you know, I haven't eaten bread in 20 years because made me sick. It did this it did that and they are finding they can eat the freshly milled flour because even wheat because it's the right proportions all the nutrients, you know, one of the amino acids that's found abundantly and wheat is glutamine Google it and you'll see a lot of health professionals will actually give you glutamine supplements to heal your gut and it's and it's in the bread. So, then part of the other problem that I see then when people think they're gluten-sensitive or have to be gluten-free now mind you if you truly are genetic celiac, you probably will not be able to eat wheat and I'm saying probably now because I'm learning some things that we can turn those genes off.   I don't know but if you truly are genetic celiac, but that is going to be a diagnosis that probably came when you were young you were going to always have had symptoms of these if you are now 20 or 30 and all of a sudden having these issues and you've been eating wheat all your life chances are you're not true genetic celiac. So, that's something you need to look at but people are finding they can eat the flour. They can eat the wheat and part of a real concern of mine is when you go gluten-free if you don't really need to I've been doing some studying as a food microbiologist gut microbiome has been a big topic.   I've shared I've taught way before it was trendy on, you know probiotics and all of that and fermented foods. I've been teaching it since 1992 but what happens that they're finding on these gluten-free diets. It's actually diminishing your good gut microbiome and encouraging the growth of more pathogenic making you more susceptible to C. diff, E. coli and other sickness causing organisms.   Then you're going to have those organisms are critical for breaking down food that gets dumped into the large intestine and encouraging digestion and enzymes that they create and all kinds of B vitamins and I could go on and on so that is being compromised the next thing, you know, you have allergies to eggs allergies to milk these very restrictive diets change that gut microbiome and they are causing a lot of gut health issues and allergy issues. I've talked to two people in the last few months one lady told to go gluten-free been gluten-free for years. She with tears in her eyes couple of weeks ago came down from Ohio hugged me in was came to our store just wanted to come to our store.   I happen to be here that day. She hugged me tears in her eyes and said I was down to eight foods that I could eat another lady in one of my classes came up and said I was down to seven foods that I could eat, you know, so It puts you on a treadmill that I don't think you want to be on when you start very restrictive diets. It's and not just gluten-free, but even you know, the carnivore and the keto and the paleo the heavy meat diets you need whole grains to break the fats down and cholesterol that those foods are providing and I'm a meat eater.   I mean, that's fine, but to exclude the most nutrient-dense food group God has given us in my mind is very dangerous. Let's see if we can get healing and reverse that I have a podcast and I do it's the bread stories now and I one of my favorites and I recommend it more often than any other is episode 66 sit with Sarah Valentine if anybody that I hear of that say they have to be gluten-free or their celiac, I would say she fit the bill for what surely seemed like a true genetic celiac. She was diagnosed in I think she was around 15 or I don't remember her age.   She was in high school. I think but she had always had trouble even as a little one and she was diagnosed with celiac and she said at the end of the podcast, she goes either God supernatural healed me or it was a misdiagnosis, but she had been gluten-free for 15 years. I believe it was and she told me she said and I she had a dairy allergy.   She couldn't eat dairy and she said, you know dairy I cheated on a little bit because it would just cause me a little discomfort. She goes I never cheated on gluten. Well, her brother and her mother heard about me and they Sarah was off at college and they got a mill and started milling because her brother's children had some health issues.   I think they have warts and my work stories are great. But anyway, bought a mill. She came home from school and they said Sari.   We want you to try this. You nope. Nope.   Nope. I'm I can't finally they talked her into trying a little bit should she ate it no issues at all and she told me on that podcast. She said I pooped the best I've ever pooped.   I have pooped in a long time the next morning. I slept the best. I had no headaches had no adverse reaction and she's become if any anyone My poster child for you know, reversing what appears to be celiac disease and being able to thrive on real bread and freshly milled wheat with the right balance of those protein starches nutrients fiber enzymes vitamin E all the things that bring healing and improve digestion get the bowels cleaned out and the gut healed.   So, yeah, it's something that I think excites me the most and I call it food freedom because what I'm seeing is people are in bondage and you know, when you can't eat this and you can't eat that and I understand there's some I have a granddaughter that has a dairy a true dairy allergy and I get it and those are real and you don't want to you know diminish those but we are seeing so many people that the bread in the store totally disrupts their system and causes all kinds of issues were seeing them not only like I said tolerate bread made from freshly milled flour, but bring healing bring healing and I that is so much our Lord that God knows what he's doing in his intentional design. He is all about healing and freedom versus of setting the captives free.   Laura Dugger: (1:01:38 - 1:01:40) Oh gosh, that was a big one. Yeah.   Sue Becker: (1:01:40 - 1:02:10) Yeah, but it also just one real practical thing as we're talking about gluten and fermentation with sourdough. This is a two-parter because if you feed it with white flour or add that I'm assuming that diminishes effects and if you feed it with fresh milled flour and then add that to bake it in bread, is that like double the benefits because you've got the fermentation and the grain or how does that work?   Sue Becker: (1:02:10 - 1:07:07) You know, I can't find any real definitive information, but let's back up and let's talk about sourdough with white flour there for a while when we were still traveling back in the probably early 2000s a lot of teaching coming out going even celiacs can eat, you know sourdough bread and they were making it with white flour and all of this. Is it better than the stuff you're buying in the store? Maybe but white flour is white flour and it's still process is still been stripped of all the vitamins the minerals and the fiber.   So, in my viewpoint, it is no better for you. If you're making it's kind of a waste of time if you're making sourdough bread with white flour. Now, if you start milling your own flour and making your sourdough with that, that's a whole other realm.   And like I said, I've done lots of studies most what I find when I read is that when we went to commercial yeast, we gave up flavor. So, I get that and that the bread is kind of flavorless now. So, I get that a little bit but as Americans and especially children, we like our fluffy bread, don't we?   Yeah, so, kids, you know, don't fret if you're making bread with commercial yeast. That's the way I make most of my bread. But as a microbiologist and knowing that when those lactic acid organisms feed on sugars, they produce B vitamins.   That's like yogurt. Why yogurt has B vitamins and maybe your milk, you know, just uncultured milk doesn't. So, I know that that increases the availability of those nutrients.   So, I think there is definitely some nutritional advantages that you take it to a whole new level. But what I say that commercial yeasted bread is not healthy and you can't do that that you only need to be doing sourdough, you know, I learned to make sourdough from white flour when I was first married long before milling came into our family by the time I had my children I had vacated that and then when I started milling I used commercial yeast and have for most of my years and we saw tremendous health benefits. So, I don't diminish one over the other but I certainly recognize that yeah, you might have some better nutrient bioavailability. I don't buy into the that you have to do the long fermentations to prevent the anti-nutrients like phytic acid from keeping you from absorbing minerals because I've had mineral checks and we've seen people testify that they had to have blood transfusions regularly because they were anemic all their life.   They start milling making their bread with commercial yeast, you know, and they're no longer anemic and we've seen countless people that and the same with me. I'm never low in my minerals. So, I don't buy into that.   But I say, you know, hey if you feel like you can digest sourdough bread better than commercial yeast leavened bread. I'm not going to argue with you go for it do it. But I also don't want to put a heavy burden on especially young moms that are like it's going to take me three days to make bread, you know, or it's you know, no, it doesn't have to so that's kind of my stance on it.   Do what works for your family sourdough is a rhythm. So, you got to kind of get into it about the time I get into it. We take a trip.   I go speak somewhere. I'm gone for four days and I'm like, okay, where am I with this? So, you know, that's just kind of my viewpoint and what I want to encourage people do what works for you what you want what your family likes.   I love I've got sourdough bread rising right now. There's times when I just like I just want you know, that chewy that nice flavorful bread and then there's other times where I want a soft loaf of bread for a good Southern tomato sandwich or my kids like peanut butter sandwiches, you know, so do what works do for your family do what your family is going to eat and love and you know, my husband has a philosophy if it doesn't taste good. It's not good for you.   So, if your family, your children, especially don't like the texture and flavor of sourdough some people do but if especially if your kids are used to the bread from the store, that's going to be a hard transition for them. And if they're not going to eat it and balk at it, then it's not going to bring them the health benefits that you're trying to do for your family. So, make what's cul

Fluent Fiction - Dutch: From Allergies to Artistry: A Winter's Day in Amsterdam Find the full episode transcript, vocabulary words, and more:fluentfiction.com/nl/episode/2026-01-05-08-38-19-nl Story Transcript:Nl: De winterzon scheen zacht op de drukke Markt.En: The winter sun shone softly on the busy Markt.Nl: De lucht was koud maar verfrissend, en overal klonk vrolijk geroezemoes.En: The air was cold but refreshing, and cheerful murmuring sounded everywhere.Nl: Het was Nieuwjaarsdag, en de straten van Amsterdam waren gevuld met lachende mensen en versierde kraampjes.En: It was New Year's Day, and the streets of Amsterdam were filled with smiling people and decorated stalls.Nl: De geur van warme chocolademelk en kaneel hing in de lucht.En: The aroma of hot chocolate and cinnamon hung in the air.Nl: Bram stond bij een kleine, houten kraam.En: Bram stood by a small wooden stall.Nl: Zijn hart klopte snel.En: His heart was beating fast.Nl: Vandaag zou hij zijn kunst voor het eerst aan het publiek tonen.En: Today, he would show his art to the public for the first time.Nl: Zijn schilderijen stonden geordend op ezels, klaar om bewonderd te worden.En: His paintings were arranged on easels, ready to be admired.Nl: Maar er was één probleem: Bram had last van allergieën.En: But there was one problem: Bram was suffering from allergies.Nl: Zijn neus kriebelde, en zijn ogen traanden wat.En: His nose tickled, and his eyes teared up a bit.Nl: Sanne, zijn vrolijke en altijd optimistische vriendin, stond naast hem.En: Sanne, his cheerful and always optimistic girlfriend, stood next to him.Nl: "Je kunt het, Bram!"En: "You can do it, Bram!"Nl: zei ze enthousiast.En: she said enthusiastically.Nl: "Het gaat geweldig worden."En: "It's going to be great."Nl: Naast hen was Lotte bezig met haar act.En: Next to them, Lotte was busy with her act.Nl: Ze jongleerde met felgekleurde ballen, en trok een kleine menigte aan.En: She was juggling brightly colored balls and attracted a small crowd.Nl: Ze bracht leven op de markt met haar energieke optreden.En: She brought life to the market with her energetic performance.Nl: Lotte was nog nieuw in de stad, maar leek al helemaal thuis.En: Lotte was still new to the city but already seemed completely at home.Nl: Plotseling voelde Bram zijn keel samenknijpen.En: Suddenly, Bram felt his throat tighten.Nl: Hij greep naar zijn zakdoek.En: He reached for his handkerchief.Nl: "Niet nu," dacht hij paniekerig.En: "Not now," he thought in panic.Nl: Sanne merkte meteen dat er iets mis was en liep snel naar hem toe.En: Sanne immediately noticed something was wrong and quickly went to him.Nl: "Bram, gaat het?"En: "Bram, are you okay?"Nl: vroeg ze bezorgd.En: she asked worriedly.Nl: "I-ik denk dat het niet goed gaat," stamelde Bram met een schorre stem.En: "I-I think it's not going well," Bram stammered with a hoarse voice.Nl: Lotte zag het ook.En: Lotte saw it too.Nl: Ze liet haar jongleerballen vallen en kwam erbij.En: She dropped her juggling balls and came over.Nl: "Ik weet een plek waar je kruiden kan halen die helpen," zei ze.En: "I know a place where you can get herbs that help," she said.Nl: "Kom mee, snel!"En: "Come on, quickly!"Nl: Ze haasten zich door de menigte naar een kruidenkraam.En: They hurried through the crowd to an herb stand.Nl: De verkoopster, een vriendelijke dame, hielp snel.En: The vendor, a friendly lady, quickly assisted.Nl: "Probeer dit," zei ze en gaf Bram een glas met warme thee.En: "Try this," she said, handing Bram a glass of warm tea.Nl: De geur was sterk, maar het kalmeerde zijn keel.En: The aroma was strong, but it soothed his throat.Nl: Met enige moeite keerde Bram terug naar zijn kraam.En: With some effort, Bram returned to his stall.Nl: Hij voelde zich nog steeds wat zwak, maar hij wilde zijn kunst niet opgeven.En: He still felt a bit weak, but he didn't want to give up on his art.Nl: Sanne en Lotte stonden aan zijn zijde en hielpen hem moed verzamelen.En: Sanne and Lotte stood by his side, helping him gather courage.Nl: Het duurde niet lang voordat de eerste bezoekers nieuwsgierig naar de schilderijen begonnen te kijken.En: It didn't take long before the first visitors began to look curiously at the paintings.Nl: Bram voelde zijn zelfvertrouwen langzaam groeien.En: Bram felt his confidence slowly grow.Nl: Mensen stopten en bewonderden vanaf een afstandje, sommigen maakten zelfs foto's.En: People stopped and admired from a distance, some even taking pictures.Nl: Sanne glimlachte breed en klapte in haar handen.En: Sanne smiled broadly and clapped her hands.Nl: Aan het einde van de dag was Bram uitgeput, maar ook trots.En: By the end of the day, Bram was exhausted, but also proud.Nl: Hij had het toch gedaan.En: He had done it.Nl: Hij glimlachte naar Sanne en Lotte.En: He smiled at Sanne and Lotte.Nl: "Dank jullie wel," zei hij dankbaar.En: "Thank you," he said gratefully.Nl: "Zonder jullie had ik dit nooit gedaan."En: "I couldn't have done this without you."Nl: Terwijl de lichten van de kraampjes één voor één uitgingen, zag Bram zijn schilderijen in een nieuw licht.En: As the lights of the stalls went out one by one, Bram saw his paintings in a new light.Nl: Ze waren niet langer alleen maar stillevens.En: They were no longer just still lifes.Nl: Ze waren nu verhalen, gedeeld met de wereld.En: They were now stories, shared with the world.Nl: Deze ervaring veranderde Bram.En: This experience changed Bram.Nl: Hij begreep dat zijn kunst de moeite waard was om te delen.En: He understood that his art was worth sharing.Nl: Met een hernieuwd vertrouwen keek hij de toekomst in.En: With renewed confidence, he looked into the future.Nl: Het begin van zijn kunstenaarspad was gezet, op die drukke winterdag in de levendige Markt van Amsterdam.En: The beginning of his artist's path was set on that busy winter day in the lively Markt of Amsterdam. Vocabulary Words:softly: zachtrefreshing: verfrissendmurmuring: geroezemoesdecorated: versierdearoma: geurstall: kraamadmired: bewonderdallergies: allergieëntickled: kriebeldeteared: traandenoptimistic: optimistischejuggling: jongleerdecrowd: menigteenergetic: energiekeperformance: optredentighten: samenknijpenhandkerchief: zakdoekpanic: paniekerighoarse: schorrevendors: verkopersherbs: kruidensoothed: kalmeerdeeffort: moeitevisitors: bezoekersconfidence: zelfvertrouwenexhausted: uitgeputproud: trotsgratefully: dankbaarshared: gedeeldrenewed: hernieuwd

Welcome back to our weekend Cabral HouseCall shows!   This is where we answer our community's wellness, weight loss, and anti-aging questions to help people get back on track!   Check out today's questions:    Arianne: Hi Dr. Cabral, First, I want to say thank you for all of your resources! I start every day with your podcast - it is truly the best out there! My question is regarding the medication, Leucovorin, and its use in treating Autism. I have a 3 year old son who is non-verbal and is moderately Autistic. His pediatrician has prescribed Leucovorin on a titration schedule where he will be monitored for its effects. To note my own lab results, I have MTHFR, high levels of mercury and aluminum, low electrolytes/minerals, anemia/low ferritin, and gut issues - likely these were passed along to my son. I plan to have him complete the labs now that he is old enough. What is your advice on Leucovorin and its safety & efficacy, also should I be concerned with potential fillers and aluminum in the drug?       Sheena: Hi Dr C! Hope you and your team are well. I was just wondering if all bovine collagen has protein in it, even if it doesn't say it on the label? And if so, does the protein count towards my daily protein intake? Thank you so much in advance for answering!                                                                                                                                                                      Jonny: Hello Dr. Cabral, Recently done some mitochondrial testing and found that my complex 2+3 are operating at 16% activity, and complex 2 at 58%, so there unable to turn substrate into energy efficiently. I'm wondering if you have any advice. Currently dealing with CIRS, Sibo/dysbiosis/chronic stress/Trauma. Non starchy carbs make me jittery, as well as stressors in general, but it's not blood sugar, as I've worn monitors and my levels seem fairly ideal. I think it's the CIRS jitters, shakiness that I've heard you speak of. I just got your new book, so I'm going to read through that for any tips. Already taking adrenal soothe, working with a therapist, doing my best to lower the stressors in my life. I know 90-120 days for red blood cell/mitochondrial turnover, so things can take time. Thanks                            Anonymous: Hi Dr. Cabral, I've heard conflicting advice on cold plunging for people with high stress or adrenal dysregulation. How to you determine if cold exposure if supportive or not. Thanks!                                                                           Sarah: I'm curious about histamine intolerance and allergies. why do some people suddenly develop reactions to something that haven't had all their lives. I used to not be allergic to horses for instance, I could ride them when I was younger, but now I can't even be in the same room with someone who has been around them. Thanks for your help.                  Thank you for tuning into today's Cabral HouseCall and be sure to check back tomorrow where we answer more of our community's questions!    - - - Show Notes and Resources: StephenCabral.com/3620 - - - Get a FREE Copy of Dr. Cabral's Book: The Rain Barrel Effect - - - Join the Community & Get Your Questions Answered: CabralSupportGroup.com - - - Dr. Cabral's Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels) - - - Get Your Question Answered On An Upcoming HouseCall: StephenCabral.com/askcabral - - - Would You Take 30 Seconds To Rate & Review The Cabral Concept? The best way to help me spread our mission of true natural health is to pass on the good word, and I read and appreciate every review!  

Send me a question or story!Periocular dermatitis can occur for a multitude of reasons. The first step is to figure out if the eye itself is involved or not. Once we know the eye is healthy, it is time to figure out why the SKIN AROUND the eye is losing hair, crusty, itchy, etc.It is important to return to the basic diagnostics. Cytology can be sampled with tape (if the lesion is dry) or swab (if the lesion is wet) to not risk damaging the eye. A trichogram can be used instead of a skin scrape to also protect the eye from a scalpel blade!Anything that can cause folliculitis to other areas of the skin can impact the periocular dermatitis. Allergies, mites, dermatophytosis, pyoderma, yeast dermatitis, autoimmune diseases and neoplasia can cause lesions. Dive into the details on this week's episode of The Derm Vet podcast!Timestamps00:00 Intro03:00 Periocular Dermatitis05:21 Cytology Techniques06:45 Allergies and Facial Pruritus08:20 Demodex12:00 Biopsy13:20 Neoplasia16:00 Outro

A new wave of prescription drugs breaking ground by helping patients lose unwanted pounds. Itchy eyes, runny nose, and constant sneezing: 1 in 4 Americans suffers from seasonal allergies. Just one pill can kill: that's the message a grieving ... ...

A new wave of prescription drugs breaking ground by helping patients lose unwanted pounds. Itchy eyes, runny nose, and constant sneezing: 1 in 4 Americans suffers from seasonal allergies. Just one pill can kill: that's the message a grieving ... ...

A new wave of prescription drugs breaking ground by helping patients lose unwanted pounds. Itchy eyes, runny nose, and constant sneezing: 1 in 4 Americans suffers from seasonal allergies. Just one pill can kill: that's the message a grieving ... ...

A new wave of prescription drugs breaking ground by helping patients lose unwanted pounds. Itchy eyes, runny nose, and constant sneezing: 1 in 4 Americans suffers from seasonal allergies. Just one pill can kill: that's the message a grieving ... ...

Michael Berry talks with Dr. Chris Colaco about childhood allergies, Houston pollen explosions, and how modern treatments actually retrain your immune system.See omnystudio.com/listener for privacy information.

Cindy Costley is a speaker, author, and healer who specializes in the treatment trauma. She is the creator of Electromagnetic Body Desensitization Technique (EBDT) which focuses on treating the physical and emotional issues related to trauma. In this episode we discuss the concepts of trauma, how symptoms are actually telling you something, and how to listen to your body for find healing.    You can follow Cindy's work at: theunderlyinganswers.com or on Instagram @theunderlyinganswers   Want to watch the video? Check out the discussion on YouTube: https://www.youtube.com/@mentalmapspodcast   Mental Maps is brought to you by Arukah Well, a virtual holistic mental health service. To learn more check out www.arukahwell.co or on Instagram @arukahwelllife   keywords: trauma, cellular health, mental health, emotional healing, EBDT, energy medicine, dysregulation, healing journey, holistic health, trauma response  

Why do allergies feel so overwhelming? Discover how plain-language education empowers parents to advocate for safer schools, recognize warning signs faster, and turn confusion into confidence—one conversation at a time. WhatAreAllergies.com City: Dallas Address: 3145 Olive Street Website: https://whatareallergies.com

Send me a question or story!It is very common for clients to present their pet to the veterinarian complaining that an allergy medication that used to work is no longer effective. Before changing therapies, it is important to consider four different things.1. Rule out simple mistakes like missed flea prevention, diet change, etc.2. Identify infection3. Progression of allergies4. It is no longer just allergiesLearn more details on this week's episode of The Derm Vet podcast!Timestamps00:00 Intro01:20 Looking for Simple Causes03:47 Identify Infections06:10 Allergy Progression08:30 When It Isn't Just Allergies10:22 Overview12:05 Outro

Betsy Craig, founder and CEO of Menu Trinfo, turned her personal experience with autoimmune disease into a mission for food allergy safety. Since launching MenuTrinfo, she's led initiatives in menu labeling and allergy training, including the development of Certified Free From™, the only global program providing in-person verification, testing, and validation of allergen-free claims for consumer-packaged goods. Tune in to hear how Betsy continues to focus on transparency, education, and ensuring the company's positive long-term impact on the food allergy community.Visit Menu Trinfo  and the Certified Free From Allergens certification program to learn more.Be sure to follow on social media platforms @menutrinfo & @cfffoods

Allergies are estimated to affect upwards of 30% of people globally, so why are they so often swept under the rug? People in restaurants lie about their allergies, food labelling is difficult to understand, and those with the allergies are often forced to be their own advocate to avoid a potentially life-threatening medical situation. On this episode, senior producer Teresa Carey interviews allergist Dr. Samira Jeimy to discuss the day-to-day realities of allergies, new potential medications, and why better societal support is needed for those with severe allergies. Host Dr. Samantha Yammine also explores how multilingualism can slow brain aging and a new study that is trying to cleanse wine from the taste of wildfire smoke. Link to Show Notes HERE.Curiosity Weekly is off for the holidays! Tune in on January 7th for a new episode. Follow Curiosity Weekly on your favorite podcast app to get smarter with Dr. Samantha Yammine — for free! Still curious? Get science shows, nature documentaries, and more real-life entertainment on discovery+! Go to https://discoveryplus.com/curiosity to start your 7-day free trial. discovery+ is currently only available for US subscribers. Hosted on Acast. See acast.com/privacy for more information.

In this episode, we sit down with ImmunoCAST host Gary Falcetano, PA, to discuss the insights he wishes he had when he first began treating and managing allergy patients, along with the knowledge he has gathered from speaking with thousands of clinicians across the country. Gary addresses common misconceptions surrounding skin prick testing and in vitro blood testing, highlights region-specific allergen patterns, explores the nuances of risk stratification in asthma and respiratory allergies, and much more. Additional topics include pre-test and post-test probability, diagnostic test selection, patient communication, shared decision-making, adherence challenges, actionable exposure reduction, and effective use of clinical resources. Healthcare providers will come away with clear, evidence-based guidance to strengthen allergy diagnosis and improve patient outcomes. References and resources: https://www.thermofisher.com/phadia/us/en/resources/immunocast/allergy-insights-tips-advice-new-clinicians.html?cid=0ct_3pc_05032024_9SGOV4

"So above all, guard the affections of your heart, for they affect all that you are. Pay attention to the welfare of your innermost being, for from there flows the wellspring of life.” Proverbs 4:23 TPT   *Transcription Below*   Thank You to Our Sponsor: The Sue Neihouser Team   Katie M. Reid is an author, speaker, podcast host, and songwriter who inspires others to live out their purpose with tenacity, wisdom and grace at katiemreid.com. She is the author of Made Like Martha: Good News for the Woman Who Gets Things Done, A Very Bavarian Christmas novel (which is becoming a movie) and the co-creator of The Digital Peace Pact and the Check Your Selfie Story-Coloring Book. Katie is also the co-host of The Martha + Mary Show podcast. As the Inspiration Doula, Katie coaches creatives, helping them bring life to their projects. Her album, Echoes of My Heart, the Daughter song, and The Very Bavarian Christmas musical soundtrack can be accessed here and on other music streaming platforms. Katie delights in her husband and five children. Musicals, iced tea, and cut-to-the-chase conversations are a few of her favorite things.   Questions and Topics Discussed: As a woman who excels in getting things done, what tips can you share as it relates to getting things done around our home? What are some of the changes you've made to your lifestyle that have led to the greatest results? What habits and rhythms do you have in place to support your personal development and spiritual growth?   Other Episodes Mentioned from The Savvy Sauce During Episode: 183 Leading Your Family, Marriage, and Self with Justin Maust Patreon 47: Business, Leadership, and Legacy with Justin Maust    Other Episode Mentioned During Episode: Mary & Martha Show: Benefits of Chiropractic Care with Dr. Lianne Coombe   Other Related Episodes on The Savvy Sauce: 81 Sacred Rest with Doctor, Author, and Speaker, Dr. Saundra Dalton-Smith 150 Brain Science and Spiritual Abundance with Ken Baugh 256 Gut Health, Allergies, Inflammation and Proactive Solutions with Emily Macleod-Wolfe   Gospel Scripture: (all NIV) Romans 3:23 “for all have sinned and fall short of the glory of God,”   Romans 3:24 “and are justified freely by his grace through the redemption that came by Christ Jesus.”   Romans 3:25 (a) “God presented him as a sacrifice of atonement, through faith in his blood.”    Hebrews 9:22 (b) “without the shedding of blood there is no forgiveness.”    Romans 5:8 “But God demonstrates his own love for us in this: While we were still sinners, Christ died for us.”    Romans 5:11 “Not only is this so, but we also rejoice in God through our Lord Jesus Christ, through whom we have now received reconciliation.”    John 3:16 “For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.”   Romans 10:9 “That if you confess with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved.”    Luke 15:10 says “In the same way, I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.”   Romans 8:1 “Therefore, there is now no condemnation for those who are in Christ Jesus”   Ephesians 1:13–14 “And you also were included in Christ when you heard the word of truth, the gospel of your salvation. Having believed, you were marked in him with a seal, the promised Holy Spirit, who is a deposit guaranteeing our inheritance until the redemption of those who are God's possession- to the praise of his glory.”   Ephesians 1:15–23 “For this reason, ever since I heard about your faith in the Lord Jesus and your love for all the saints, I have not stopped giving thanks for you, remembering you in my prayers. I keep asking that the God of our Lord Jesus Christ, the glorious Father, may give you the spirit of wisdom and revelation, so that you may know him better. I pray also that the eyes of your heart may be enlightened in order that you may know the hope to which he has called you, the riches of his glorious inheritance in the saints, and his incomparably great power for us who believe. That power is like the working of his mighty strength, which he exerted in Christ when he raised him from the dead and seated him at his right hand in the heavenly realms, far above all rule and authority, power and dominion, and every title that can be given, not only in the present age but also in the one to come. And God placed all things under his feet and appointed him to be head over everything for the church, which is his body, the fullness of him who fills everything in every way.”   Ephesians 2:8–10 “For it is by grace you have been saved, through faith – and this not from yourselves, it is the gift of God – not by works, so that no one can boast. For we are God‘s workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do.“   Ephesians 2:13 “But now in Christ Jesus you who once were far away have been brought near through the blood of Christ.“   Philippians 1:6 “being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.”   *Transcription*   Music: (0:00 – 0:09)   Laura Dugger: (0:11 - 1:29) Welcome to The Savvy Sauce, where we have practical chats for intentional living. I'm your host, Laura Dugger, and I'm so glad you're here.   Thank you to the Sue Neihouser Team for sponsoring this episode.   If you're looking to buy or sell a home this season, make sure you reach out to Sue at 309-229-8831. Sue would love to walk alongside you as you unlock new doors.   Welcome to the final episode of The Savvy Sauce for 2025. We look so forward to meeting you back here after today's episode on Monday, January 5th.   But for today, my guest is Katie Reid. She is wildly creative and also completely grounded in her faith.   She's an author, speaker, former podcaster, and coach for creatives. She's going to share on a variety of topics today, ranging from health to discerning God's leading for what's next in each of our lives. Here's our chat.   Welcome to The Savvy Sauce, Katie.   Katie Reid: (1:30 - 1:33) Thank you so much for having me, Laura. This is such a treat.   Laura Dugger: (1:33 - 1:45) Oh, it's a delight to get a chat with you. And I want to go back. I want to hear the origins of your writing and podcasting journey and how it's led to the work that you get to do today.   Katie Reid: (1:46 - 3:00) Well, in about 2014, I had a bucket list. And on that bucket list, there were things like make a quilt and sing the national anthem in a professional sporting event and bake an apple pie and writing a book was on it. And so, Laura, I've always been a very driven and purposeful person.   So, it felt like it was the time to write a book. And I had no idea how hard it was going to be and that it would accidentally turn into a career that I forgot to ask my husband if I could start. But it was when I started writing and I had been writing, you know, just as a kid here and there.   But it turned into what I did as a career. And it was not necessarily easy. But God has refined me through the process.   And so, my first book Made Like Martha came out in 2018. And then I have dabbled in fiction books as well. And then I have a Bible study that is out now.   God, What Do I Do? based on Judges one through five. So, I kind of write a little bit of everything. And it's been a wild and wonderful journey.   Laura Dugger: (3:01 - 3:07) Wild and wonderful for sure. Going back to that bucket list, have the other ones also become realities as well?   Katie Reid: (3:08 - 3:28) You know, I have sang the national anthem at some not  professional sporting events, but, you know, high school events and that kind of thing at my college. I have made an apple pie. My mom is a quilter and I just decided she can do that.   I kind of removed that off the list. But now I can check off, write a book.   Laura Dugger: (3:28 - 3:53) That's incredible, which is a huge undertaking. So, thank you for your labor of love. And even going back, I love how you've identified that you kind of relate more to the Martha personality rather than the Mary personality.   So, can you define what that means and share some of the benefits and the drawbacks of each personality leaning?   Katie Reid: (3:54 - 6:41) Sure. So, in the Bible, in Luke 10:38-42, we meet two sisters, Martha and Mary, and they had a brother, Lazarus, as well, and they were friends of Jesus. And Martha it seems like your firstborn type A, you know, to do list kind of gal.   And Mary was like a disciple of Jesus sitting at his feet, maybe more relationally driven. And so, when I read this story that has, you know, Martha gets a lot of flack because a lot of people like, “Oh, we need to all be like Mary.” And so, this story, I always wanted it to go differently.   Martha goes to Jesus. She's worried and distracted by all her preparations. She's housing or hosting Jesus and his disciples at her home.   And Mary's sitting there listening to Jesus teaching. And so, Martha goes to Jesus and says in the Katy paraphrase, “Hey, Jesus, I'm here doing this all by myself. Tell Mary to get off her duff and help me.”   And I so, Laura, wanted Jesus to say, “Martha, you are right. Mary, get in there and help your sister.” But that's not what he did.   And so, I want to take a closer look at the story and see what did God really say? Because I think over time, we've probably read books or heard different sermons that paints Martha in a certain light. And I wanted to see for myself, you know, have we added things to this that aren't really there?   And what I discovered is, you know, Jesus made us. We know this from Psalm 139 on purpose and for a purpose and intricately. And so, it was no mistake that Martha was made to do and to get things done.   But she got a little out of whack kind of with her heart posture, as I say, you know, kind of trying to strive and earn versus working from a place of love. She was working for love and she already had that love right there in Jesus in her home. And so, that's what Made Like Martha is about.   But I see how, you know, a lot of us are a blend of both of these women, you know, task oriented, relational oriented. But I think we lean more one way or the other. But the world needs all kinds of people in it.   And so, I think sometimes we view it as a competition when actually it's just different. But we can never go wrong with sitting at Jesus's feet. But also, we can be at peace and settled on the inside in our relationship with the Lord, even when our hands are busy.   Because if we just all sit, things will not get done. And, you know, we are both busy moms, Laura. And, you know, there's just there's a to do list every day, isn't there?   Laura Dugger: (6:41 - 7:00) There is. But you are someone who really does excel at getting those things done. Like you said, it's in your wiring from the Lord.   So, what tips can you share with all of us? And maybe starting with how does that specifically look for getting things done around our home?   Katie Reid: (7:01 - 8:47) Yes, I think there's a resource I have on my website that we can share in the show notes, and it's called the “All Done Calendar.” And I don't know about you, Laura, but my to do list can have like 25 things on it, which is just very unrealistic. Right.   I am not going to get 25 things done in a day. And so, I created this all done calendar and it's a blank calendar. It's got some pretty designs on it.   And what you do is you write down a few things each day that you actually got done. And cleaning half of the bathroom can totally count. You don't even have to do the whole thing. But it's a way to celebrate what you've already done instead of just being fixated on all there's left to do. And so, that's something that helps me is to be like, OK, I did not get the 25 things done. But what with the Lord's help did I get done?   And sometimes I might have had these really lofty goals, but maybe instead I had a meaningful conversation with my team. Or maybe instead I left the dishes and sat down and watched a movie with my family and likely fell asleep 10 minutes in because I sat down. But I think we can just feel, especially in this Pinterest world and comparison with social media, we can feel like we're behind all the time.   And so, this all done calendar is just a really practical way to just look back over the month and be like, look what I did do. And sure, there could be lots of things left, but it's a way to just remind ourselves of what we have in that gratitude. I call it a lavish list instead of a lack list.   You know, instead of counting all the things you don't have, give thanks for all the things you do.   Laura Dugger: (8:48 - 9:05) Wow. And that gratitude really does change everything when our mindset is changed. Do you have any other tips that you use then for meal planning or logistics?   Because you can introduce us to your family as well. You've got quite a few kids with your husband.   Katie Reid: (9:05 - 11:47) We do. We have five kids. The oldest is almost 21. She's a girl. Our youngest is a girl also, and she's almost nine. And then we have three boys in the middle, 18, 16, and 12.   And so, we are a lively and a loud family. I think for me with meal planning, I actually do enjoy cooking and my daughter had a lot of culinary training. So, I know some women are just like, it happens every day and I don't like it.   But what I often do with our busy schedule is on Saturday or maybe Sunday afternoon, I like to cook things in bulk. So, maybe I'll make a soup and some taco meat and put pulled pork in the crock pot so that we can kind of eat off that. And during the week, I kind of batch cook.   So, I don't feel like I'm doing it all the time. And we also from a young age have equipped our kids to make their food. I remember we had someone stay with us, Laura, and they were like almost appalled.   They're like, “I mean, these young kids just got up and made their own food. Where was the mom?” And my husband said, “That's actually what we've trained them to do.”   I mean, they were getting like cereal. The other day, the baby of the family is almost nine and we do probably too much for her as one tends to do with their youngest child. And so, I equipped her and empowered her.   I said, “You know, Lark, you can make your own eggs.” And so, sure enough, she got a stool. I just reminded her to spray the pan and turn off the oven.   And she made herself, you know, eggs with bacon bits in it. And you can see that sense of pride. She was a little hesitant at first.   But I believe in working smarter, not harder. And so, we do divvy up, you know, chores around the house. In fact, I dare not say this too loudly.   But when I started writing, my husband said to our kids who were quite a lot younger at the time, “Guess what? Mom's not doing the dishes anymore. So, you guys are each going to have a night or two. And you're going to do those because we want her to be faithful to what God has also asked her to do. And you guys need to learn how to do this.” And so, Laura, when they first started loading the dishwasher, I had to fold my hands because they were not doing it in the way I would have envisioned.   But it was still getting it done. So, I have this little mantra. If someone else can do it with at least 75 percent, you know, effectiveness, then that should be good enough.   Because I think sometimes as women, we kind of want it my way or the highway. But then we wear ourselves out because we're trying to control or manage everything. And sometimes 75 percent is good enough.   Laura Dugger: (11:48 - 12:21) Katie, you sound like a wonderful mother. I think that's such a gift to your kids. Their studies show doing chores and being more self-sufficient, being trained that way is beneficial to them across the board.   So, I applaud you. Well done. But another one of your sweet spots that you seem to get after is healthy living.   And so, I'd love to know, what are some of your most beneficial lifestyle changes that you've implemented in your family? And now they've led to the greatest results.   Katie Reid: (12:22 - 15:12) Yeah, so, one of the things we do as a family is we go to the chiropractor. And I know that some people have mixed feelings about that, but we love our chiropractor. And, you know, I'll probably get the statistics, you know, not quite right. I'm a creative brain versus a very logical brain. But I do know there are many health benefits to chiropractic care. It boosts your immune system.   I can for me personally, some of the benefits is I used to get vertigo sometimes, which is a terrible thing if you've never had it, where the room is like spinning and I'd have to just lay in bed, which is not a great thing, you know, for our busy lifestyle. And so, I have less vertigo. I can move my head back and forth freely and lots of other things.   But one thing that was interesting, and we did interview my chiropractor on the Martha & Mary Show on the podcast, is there's so many things that can be benefits to it. And at my age, I'm almost 48. I can see 50 from a distance.   And my friends and I, Laura, are talking about our bodies so much. We are now like our moms would do. And even going to the bathroom more regularly can be a benefit of chiropractic care or, you know, your cramps not being as bad, all that.   So, that's one of the things we have done. This year, we are trying to walk a lot more. So, my husband and I and our two youngest children, we have this little half hour route that we do. And we were even doing it in the middle of winter. And then as things have gotten busier, that's fallen a little bit by the wayside, but just fresh air. We have some great conversations.   And the other thing, too, is I don't know if you're like this, Laura, but during COVID, we put on a lot of weight and we didn't realize it. We could see it in other people, but we went to the doctor and I was shocked by what I weighed. And I went to a naturopath and I just said, “Can you help me?”   And so, I thought I was taking good care of myself, Laura. But looking back, I surely was not. And a lot of it was what I was eating.   I was not drinking enough water. So, anyway, that helped to just the education of that our food has such an impact. And so, really it you know, we are not like health freaks by any means, but trying to have more vegetables, some healthy options.   I had no idea what a big deal protein was. I just didn't know, you know, as kids who ate SpaghettiOs and, you know, mac and cheese growing up in the 80s. There just wasn't as much out there about, you know, that connection with what you're putting in your body and how you're feeling.   Laura Dugger: (15:13 - 18:23) That's such a good point. I love hearing these habits and I very much enjoyed that episode that you did with your chiropractor. We'll have to link to that as well in the show notes.   And now a brief message from our sponsor. With over 28 years of experience in real estate, Sue Neihouser of the Sue Neihouser Team is a RE-MAX agent of Central Illinois. And she loves to walk alongside her clients as they unlock new doors.   For anyone local, I highly recommend you call Sue today at 309-229-8831. And you can ask her any real estate questions. Sue lives in Central Illinois and loves this community and all that it has to offer.   When unlocking new doors with her clients, Sue works hard to gain a depth of understanding of their motivations and dreams and interests in buying and selling their home. And then she commits to extensive market research that will give them confidence in their decision. Sue truly cares for each of her clients and the relationship she forms with each family along the entire home buying or selling process.   This was absolutely our experience when we worked with Sue and her team. The house that we desired at the time was actually not even on the market. But Sue had a connection and was able to ask those homeowners if they would be willing to sell.   She was timely in her response as she walked us through this whole process. And she helped us sell our home with the right offer coming in hours after it was listed. We kept saying she's thought of everything.   And Sue's continued generosity was astonishing. I remember one afternoon after we had settled into our new home and she was knocking on the door, dropping off a goodie bag for our family that came from the local bakery. Our daughters also loved getting to know Miss Sue as she assisted us in finding truly our dream home.   So, whether you're looking to buy a home for the first time, looking to upgrade, or downsize, or making the big decision to move to an assisted living from your home of many years, Sue will be there to help you navigate the big emotions and ensure the process is smooth and stress-free. And that the new doors to be unlocked are ready and waiting for more memories to be made. So, call her today at 309-229-8831 or visit her website at sueneihouser.com. And that is sueneihouser.com. Thanks for your sponsorship.   Katie, you're such a go-getter and in the midst of homeschooling and writing this book, you also still pursue personal development and spiritual growth. So, do you have any systems or rhythms in place to support that growth?   Katie Reid: (18:24 - 21:43) Yeah, I think a couple of them. I often want to talk to people, talk about the Mary and Martha event. Some people are that way with Bible study and prayer. There are some who just love to study the Bible. There're others who lead with prayer. I've been the Bible study girl. I love to study, you know, as a teacher. Maybe that's just my thing. But prayer was something that I felt like I was always getting like a D minus in. And it's not that I never would, Laura, but, you know, I just have a friend, Lee, who co-hosts The Martha & Mary Show with me, and she is a prayer, a pray-er. And so, one of the things I did was I know accountability is key in developing healthy practices, whether that's physically or spiritually or emotionally.   And so, we started a mom's prayer group at our church that meets most Fridays throughout the year because I knew, I mean, surely I wasn't going to just pray on Fridays. But I knew if I had that group and I was helping lead it and show up that that would be a discipline that would get into my life. And it really has, but it just felt very daunting.   Another tip my friend gave me just with incorporating more prayer is to have like a trigger. So, every time you open a door to pray or every time you interact with water, let it serve as a reminder to pray. And again, I just need that kind of accountability in my life. I can get distracted easily.   And so, that was just another thing that helped me to just have that in the forefront of my mind. And I also feel like having teen and young adult children, you will just start praying much more naturally because you realize that your influence is shifting. You're more of a coach and a support than you are kind of that direct supervisor. And so, God gave me this phrase of like, "Prayer is the way sometimes we got to parenting, but prayer is also what we need to get through parenting."   And so, I have been doing much more prayer lately, but I just encourage the listeners, whether it's Bible study or prayer, which are essential to our spiritual growth, grab a friend and ask them, you know, you could text each other in the mornings, like, "Hey, I'm praying for you about this. Or will you pray about this?" But it is when we link arms, we have more effectiveness, I think, because we're not just trying to do it on our own. And I feel like in our culture, especially with all the pressures of, you know, social media and all of that, we try to be all things to our family, like, you know, grow organic vegetables and sew our kids' clothes and homeschool and you fill in the blank. But yet it's so much more accessible done in community. For example, I love batch cooking. So, maybe I could make an extra lasagna for someone and then I don't love to fold laundry, but maybe my friend comes over and we fold laundry together. I just think we can be so isolated. And we're missing out on sharing our strengths with others and them with us. And I just think family life is best done in community, if at all possible.   Laura Dugger: (21:44 - 22:15) That's so wise and so practical. I love that. Even the tip of when you interact with water to pray. That's really helpful. And speaking of spiritual growth, I do want to highlight some parts of your amazing book, which, as you said, it's entitled, God, What Do I Do? So, I want to just dive into a couple of the sections, beginning with, "God, what do I do with what you've given me?" So, Katie, can you just expound on that topic?   Katie Reid: (22:15 - 23:38) Yeah, for sure. So, we've all been given time, talents, treasures. You've probably heard those three Ts before. And at the end of my life, Laura, I want to be able to stand before the Lord and by His grace say that I was a faithful steward with what He has entrusted me. And I think we often are told, particularly as women, to keep everything in balance. And I don't know about you, Laura, but that just feels like pressure to me. Like, surely I'm going to drop one of these plates I'm spinning. And so, I like to think about it as being a faithful steward with what's right in front of me, because that feels more manageable. And yes, we still need the Lord's help to do that. But right now, we're doing this interview. So, I want to be a faithful steward of that. And then next, I'm going to go hang out with my college roommates and we're going to have a little reunion. And I want to be faithful with that. But I think we can get really overwhelmed when we're just trying to do everything perfectly. And in the study, we talk about faithfully stewarding the people, position, and place that God has put you in or that's before you. And I think that happens one decision at a time. And again, it feels more manageable when we think about it like that.   Laura Dugger: (23:39 - 23:48) I love that. I even love the questions that you ask about those specifics. Do you want to share those three questions?   Katie Reid: (23:49 - 26:27) Yeah. So, we talk about, you know, what people have you been entrusted with? What position have you been entrusted with? And what place have you been entrusted with? And I think that helps us recognize our purpose as well, like in the current season that we're in. But going back to the time, talents and treasures, you know, time, I feel like right now is such a precious commodity. And we talk about, you know, at church, like tithing your finances. But the idea I've heard people explain, what does it look like to tithe your time?   And I can cram so many things into the day that my husband and I are walking through this process of me having more margin in my life, more white space. And that's a part of stewarding our time. It doesn't mean we have to burn out and just run ragged. You know, we see this pattern in Jesus' life. He would minister and then He would retreat and recharge and then He'd minister. And I think there's some unhealth that we see in our culture and even in my own home with sometimes of just the unrealistic expectations I have.   And life happens. We could have a perfectly executed plan. But then this is a true story. The dog ate chocolate and we have to run for an emergency vet visit. Or I don't know about you, Laura, but you know, sometimes my kids want to have deep conversations at a time that is very inconvenient. But we want to take advantage of those times and take that opportunity.   And so, just going before the Lord and saying, "God, you have given me time. You've given me talents. You've given me treasures. And I want to faithfully steward them. Show me how to move forward in a way that honors you." And I think we have to be careful sometimes. I think we need to put some blinders on because what you are called to might be totally different than what your sister is called to or what I'm called to. And that we need to listen and have the abiding relationship with the Lord because we need to faithfully steward what He's asked us to do, not what He's asked someone else to do. And so, I love that word, too. What God has "entrusted" to us, again, could look a lot of different ways. But He doesn't require perfection. That's why Jesus came, because we couldn't do it. And He's with us in it. And we want to move forward with Him as we manage the people and the place and the position that He's entrusted to us.   Laura Dugger: (26:27 - 27:14) Oh, that's so good. And just to dig a little deeper then, too, I feel like I'm in a similar place where I sense the Lord asking me this week, asking me to ask Him, "What pace do you want me to be living at? What pace is healthy and sustainable? And what changes do I need to make?" So, I feel like I'm just on the beginning of this journey. But if you and your husband have already been diving in to margin, which is a word that I feel like I could answer with, and maybe slowing down a little bit, how do you do that? You're a creative as well, and you've got all these ideas and these good things that you want to go after. Do you have any practical parameters or pieces of discernment in place to know how to create margin as well?   Katie Reid: (27:15 - 29:12) Yeah, I think one thing that I am still learning is that “yes" has a cost to it, right? Now, of course, if Jesus asked us to do something, we want to say yes, regardless of the cost. But let's say someone asked me if I would write an article for a website and I'm launching these books. That sounds like a great idea. But Laura, sometimes I forget what that yes will mean. That's going to be at least three hours of time. And so, to almost look at the ask and associate them with time. And so, while that's a great thing, I also have kids that are in sports right now, and I don't want to miss those sports. Or could I use an article I've used before? Do they want original content? And so, I think with our yes' and no's, just thinking about, again, unless it's an obedience thing where the Lord has just made it so clear.   The other thing my husband often says to me is, "OK, Katie, that is a great opportunity. But what is going to come off of your plate to make room for that?" Where I can just keep heaping it on and it's spilling on a potluck when you overfill your plate and it's all spilling out and just making a mess. And so, that's another thing of like, "OK, what will come off?" I also run things by my husband or a close friend to say I have this opportunity for this. "What do you think?" Because sometimes we have those blind spots where we can't see what that might mean in the future. So, kind of a board of advisors, if you will, people who know you well know your personality. And just because it's a good idea doesn't mean it's a bad idea. And that can be so hard, especially if we're good at something. Sometimes we think it's an automatic yes, but we have to evaluate the season that we are in as well.   Laura Dugger: (29:13 - 30:26) Did you know that this podcast is 100% listener supported? We love producing free content that's available to everyone around the world with our monthly newsletters when you sign up for our email list and with our weekly episodes. We pray that this has been a benefit to you, that if any episode has ever impacted you, what we ask is that you will partner with us now and generously and prayerfully give financially before the end of the year.   There're multiple ways to do this online at TheSavvySauce.com. You can donate through Stripe or PayPal or Venmo with just a simple click, or you can send snail mail to us at Savvy Sauce Charities, P.O. Box 101, Roanoke, Illinois, 61561. We hope you choose to support us today.   The word discernment comes to mind with your book. It's a lot of discernment, a lot of these questions as we're turning to God. So, can you share any of the parts of the section that you wrote about, "God, What Do I Do Next?"   Katie Reid: (30:27 - 34:11) Absolutely. You know, I'm a pretty decisive person, but I know a lot of people are not, and they can be overwhelmed. I mean, even at the grocery store, if we're trying to pick out cereal or Band-Aids even, there are so many options that it can just become overwhelming. We're inundated by information. And so, I think when we are not sure what to do next, there are things we actually can decide, even if we don't specifically know what to do about a situation. And that's a lot of what is found in God, What Do I Do?.   And we follow the Israelites as they're entering the Promised Land. They made some not great choices sometimes, and they made some good choices sometimes. But the idea of their leader had died and they needed to know what to do next. And one of the first things they do, we see in Judges 1:1, is they inquire of the Lord. They go to the Lord and ask Him what they're supposed to do. And Laura, we can never go wrong doing that.   I have a dear friend who told me one time, "Katie, I don't like praying out loud because I just have really simple prayers. They are not eloquent." And I reassured her, you know what? SOS prayers totally count. So, if you find yourself in a situation where you do not know what to do next: "Lord, help me. Lord, I need you." You cannot go wrong praying those prayers. And there's actually, the Bible study goes through six decisions we can make, even if we don't know specifically what to do. And the first one in the introductory lesson is the decision to remember. The more kids I've had and the older I've gotten, I get a little more forgetful. I used to be so good at Memory, that game. And now it's like, I don't know, I'm going to pick the same ones every time. We can be forgetful. But when we recount God's faithfulness in the Bible and also what He's done in our own lives, it can help us make more clear-headed decisions. We have this little box in our home that we decorated back in the scrapbooking days. And inside it, we have a couple pictures and objects that remind us of things God has done for us in the past. One of the things He had asked us to do when we did not have much money, we were getting ready to move across the country and we had two vehicles. And we could have really used the money from the vehicle, one of our vehicles, but the Lord put on both my heart and my husband's heart to give away a vehicle.   And so many people, even Christian believers close to us, Laura, were like, "I don't know, that doesn't seem very wise." But we knew God's voice. We knew what He was asking and it was such a blessing in it. And so, we have a picture of that car, and we have that in the box. And so, I have not done a great job of pulling the box out a lot, especially with our younger kids. But it's just kind of those memorial stones of "Remember how God did this."   I remember one time we were having car difficulties, and I told the family, I said, "You know, wouldn't it be great if someone at church just handed us an envelope with the money we need to repair this vehicle?" And my kids kind of rolled their eyes. "Oh, there's mom and her big faith again." And Laura, wouldn't you know it, someone came up to my husband and said, "We just want to gift you this." And it was like $200 and it was exactly what we needed. And so, it's like stories like that to remember God has been faithful in the past. He will continue to be faithful, even if I don't know specifically what to do about a situation. He will be with me in it.   Laura Dugger: (34:12 - 34:42) Wow, that is incredible. And those spiritual markers build confidence and faith in us with our own journey. But like you said, passing them along to the next generation, that is huge and sharing these stories of God's faithfulness. And this is just such a small sample of your book, because I just want to make sure we highlight one other piece, but you share this insight about one part of the question, "God, what do I do to encourage those around me?"   Katie Reid: (34:43 - 36:25) Yes. So, we look in Judges 4, we met a judge Deborah and there was a military commander named Barak. And so, Deborah was a prophetess and judge, and she goes to Barak and reminds him of what God has already told him. Isn't that a good friend? And she said, "Hey, hasn't God said," and then reminds him. And you know what I love about this is we see this collaboration for the Kingdom.   And maybe it's more of an exhortation than an encouragement. But then later on in Judges 5, there's the song that Deborah and Barak sing. And part of the song is they are calling out those that helped them in battle. And, you know, it's an encouragement. They also call out those who didn't help in a different kind of call out way. But sometimes it bolsters our faith.   If someone else speaks into our life and says, "I see this in you." And a lot of times we think that encouragement, but we don't give voice to it. And I can look back over my life when people have taken the time to encourage me. It's like we cling to those words to keep going. Something we do at our church is the last Sunday of the month we have testimony time. And it is so encouraging to hear what God is doing in other people's lives. And in our own struggles, it can really bolster our faith to keep holding on and to celebrate what He's doing in them. So, I think giving credit to God for what He's done in testimony can really help encourage those around us as well.   Laura Dugger: (36:26 - 37:12) Wow, that is awesome. I love that you do that at your church. Such a practical way to live out so much of the Bible that talks about sharing His story, sharing His faithfulness, and that we overcome Satan by the blood of the Lamb, which is already taken care of, and the word of our testimony. That's so powerful. And Katie, you're just fascinating and multifaceted. And there's a piece of your bio that I just love. You say that you're an "Inspiration Doula". So, I want to hear some of your favorite ways, whether it's questions or stories or bits of wisdom, to share so that you can encourage creatives, which is hopefully all of us because we're created in our Creator God's image.   Katie Reid: (37:14 - 40:11) You know, Laura, I love to see what God, how He has wired different people and encouraged them to share that gift with the world. I love holding the ladder for people so they can climb higher and do more. And sometimes I think on this crazy journey of podcasting and writing and speaking, sometimes I get the sense that God is allowing me to walk through these doors so that I can turn around and help someone else do it but even go further and do more than I have.   Nothing brings me more joy than seeing someone using their giftings. For example, we had a writing retreat recently that really turned into a spiritual renewal retreat. And one of my friends, she is very content to stay home with her kids. She is pretty introverted, but God has given her these talents that she is using more and more. For example, she directed a skit that's, you know, at our church for Easter and did such a great job. And she has written this book that's kind of like a Little House on the Prairie-esque book. And she was working on it at the writing retreat. And, you know, she's around these other women that are speaking all over the country and doing all these things. And so, some way she's like, "What am I doing here?"   And we reassured her she was right where she should be. And so, this fall she's going to teach this class using her book with homeschool students. And then they're going to write their own books. And Laura, I just think it's so fun to see her using what God has placed in her hands in her sphere of influence. And so, I love to—a lot of times people just need that nudge and a little bit of cheerleading to take those next brave steps. I also sometimes they just need to see somebody else doing it to realize that they can do it too.   And again, it can look so many different ways from having people into your home. I have a friend named Cherry and she started a ministry called "Welcome to the Table" where once a month she welcomes women into her home. They share a meal and it has just exploded because people are hungry literally and figuratively for that kind of community. So, a lot of times my coaching looks like encouragement, looks like some practical steps that they can take. A lot of times creatives are not finishers. And I have this weird blend of creativity and administration.   And I just love to help people kind of have a roadmap for what would it look like to get it done. And so many people do not set deadlines, Laura. They're like, "Yes, I'm going to write that book. Or yes, I'm going to start that event. Or yes, I'm going to start a book club." But then they don't give themselves a deadline. So, even just that little tip of like tell somebody else your deadline can really help get the wheels turning.   Laura Dugger: (40:11 - 40:41) That's good. Again, such practical advice. And Katie, you are such a natural encourager. There's even a joy or lightheartedness in your voice and a warmth. And I love how you come alongside others and help develop them and see their dreams fulfilled. So, I love that generosity of spirit. But I also want to hear what else is coming next for you, including, will you tell us about this novel that's becoming a movie?   Katie Reid: (40:42 - 42:40) Yes. So, interestingly enough, when I launched my first book, Made Like Martha came out in 2018. And then I had this idea for a book about Deborah from Judges. Well, wouldn't you know, here we are seven years later and that book is finally coming out. So, in the meantime, as I was encountering a lot of closed doors about this particular book, I was like, "Well, I'm a creative and I'm a writer. And if I can't write nonfiction, I guess I'll try fiction."   And so, I wrote a Hallmark-like story called A Very Bavarian Christmas. We self-published it. It came out in 2020. And funny that God knew that people actually needed something lighthearted with a happy ending because I wrote it in 2019. And then when it came out, people were hunkered down and just needed that kind of feel good type of clean rom-com. And so, I call this the little book that could, Laura, because literally I got an email from Carlos from California and that it went to my spam folder. And it surely sounded like spam, but what Carlos said is, "Our team has read your book and we would like to purchase the movie rights." And so, sometime in the future, it will likely be on UP TV. There's going to be a movie based on my novel.   And then the sequel, A Very Bavarian Summer, has recently come out. July 5th was its release date. And it's just been such a fun journey. So, a publisher ended up picking up the series. And I was just as surprised as anyone. I was hoping it would be a movie. I kind of wrote it like that. And again, there was many voices saying, "Yeah, you know, you're not a fiction writer. So, let's kind of see how it goes." But I just knew that God had given me this story and that anything is possible. And it wasn't a guarantee. It would all turn out how I thought it would. But it's been a very fun and exciting journey for sure.   Laura Dugger: (42:41 - 42:52) That's incredible. So excited for you. I have to keep us posted for when we can see that. But where else can we go after this conversation to continue learning more from you?   Katie Reid: (42:53 - 43:51) Well, the best place is at my website, katiemreid.com. And Reid is R-E-I-D. And if you subscribe, listeners, to my website, I send out a good newsletter, I call it, once a month with all the things. I'm also on Instagram @katiem_reid. And then my books are available, Made Like Martha, God, What Do I Do?, A Very Bavarian Christmas, and A Very Bavarian Summer. And so, we're also pitching another Bible study. So, hopefully in a year or so there will be some more. But I love to resource people. My desire, whether I am writing nonfiction or fiction, is to see captives set free. Because Jesus has set me free. And I long for others to live that abundant life with Jesus. And so, that thread is throughout each resource we offer. And I would love to connect with listeners over my website or online.   Laura Dugger: (43:52 - 44:17) I'll make sure to link to all of that in the show notes. I love that, setting the captives free, joining that good work that Jesus is doing. And Katie, you already know that we're called The Savvy Sauce. Because savvy is synonymous with practical knowledge or insight or discernment. So, as my final question for you today, what is your savvy sauce?   Katie Reid: (44:18 - 45:12) Well, I am bad at small talk. I like to go deep fast. And so, I feel like my savvy sauce is asking meaningful questions. Whether that be of my spouse or my kids. And really getting to know their heart and what makes them tick. We call them quality questions.   And I think people are willing to open up when they feel safe, when they feel seen, and when they feel known. And so, I love to just kind of dive in deep. In fact, my husband and I will joke if we're out on a double date or something. I'll just say, "Listen, I'm bad at small talk. So, can we talk about fill in the blank?" And so, I think that's one of my savvy sauces. It might annoy some people, I guess. But I think it's really fun to watch someone talk about something they're passionate about. And just get to know them better.   Laura Dugger: (45:13 - 45:52) Amen to that. I love that so much. I do not think it's obnoxious or annoying or anything. I actually very much appreciate when we first met through Justin and Jenny Moss. And Justin's been a repeat guest, so I'll link to his episodes as well. But we met at their daughter's wedding. And I was instantly drawn to you. And it was near the end of the night, so we didn't get to spend as much time together as I hoped. But you have that magnetic personality. And I love even the gifts of your decisiveness. And the way that you're able to articulate all of your wisdom and share it with us. It was such a blessing. So, thank you for being my guest today.   Katie Reid: (45:53 - 46:04) Laura, thank you so much. And I love what you're doing with The Savvy Sauce podcast. And you are just shining and in your element. And it's so evident. And I just appreciate you.     Laura Dugger: (46:04 – 49:49) Thank you, Katie. One more thing before you go, have you heard the term gospel before? It simply means good news. And I want to share the best news with you, but it starts with the bad news.   Every single one of us were born sinners, but Christ desires to rescue us from our sin, which is something we cannot do for ourselves. This means there's absolutely no chance we can make it to heaven on our own. So, for you and for me, it means we deserve death, and we can never pay back the sacrifice we owe to be saved.   We need a savior, but God loved us so much. He made a way for his only son to willingly die in our place as the perfect substitute. This gives us hope of life forever in right relationship with him.   That is good news. Jesus lived the perfect life. We could never live and died in our place for our sin.   This was God's plan to make a way to reconcile with us so that God can look at us and see Jesus. We can be covered and justified through the work Jesus finished. If we choose to receive what he has done for us, Romans 10:9 says, “that if you confess with your mouth, Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved.”   So, you pray with me now. Heavenly father, thank you for sending Jesus to take our place. I pray someone today right now is touched and chooses to turn their life over to you.   Will you clearly guide them and help them take their next step in faith to declare you as Lord of their life? We trust you to work and change lives now for eternity. In Jesus name we pray.   Amen. If you prayed that prayer, you are declaring him for me. So, me for him, you get the opportunity to live your life for him.   And at this podcast, we're called The Savvy Sauce for a reason. We want to give you practical tools to implement the knowledge you have learned. So, you're ready to get started.   First, tell someone, say it out loud, get a Bible. The first day I made this decision, my parents took me to Barnes and Noble and let me choose my own Bible. I selected the Quest NIV Bible and I love it.   You can start by reading the book of John. Also get connected locally, which just means tell someone who's a part of a church in your community that you made a decision to follow Christ. I'm assuming they will be thrilled to talk with you about further steps such as going to church and getting connected to other believers to encourage you.   We want to celebrate with you too. So, feel free to leave a comment for us here. If you did make a decision to follow Christ, we also have show notes included where you can read scripture that describes this process.   And finally, be encouraged. Luke 15:10 says, “in the same way, I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.” The heavens are praising with you for your decision today.   And if you've already received this good news, I pray you have someone to share it with. You are loved and I look forward to meeting you here next time.

Having a severe allergy doesn't just affect physical health - it's often the social isolation and mental toll of dealing with a somewhat ‘invisible condition' that people with allergies also have to contend with.Datshiane Navanayagam speaks to two women from the US and Spain who're advocating for more awareness and visibility around the real-life impacts.Sarah Ackerman is from the US. Her sensitivity to certain nuts and other foods puts her at risk of anaphylaxis, a rapid-onset reaction that can be fatal if not treated immediately. She now supports other young people living with food allergies and caregivers through her work as a public speaker and through with her blog, ‘Girl Behind the Hive'. She believes that it's important to show young people and their parents that it is possible to live fulfilling lives whilst also managing life-threatening food allergies and shares her experiences of everything from dating to travel. Irantzu Muerza Santos from Spain has severe, life-threatening allergic asthma which she must manage through a range of complex treatments and a strict daily routine. Having been under-diagnosed for nearly twenty years, she's now a voice for millions of sufferers as President of Asthma and Allergy Spain – an organisation that's committed to improving the quality of life for those living with asthma, allergies, and other respiratory illnesses.Produced by Hannah Dean(Image: (L) Sarah Ackerman, courtesy Sarah Ackerman. (R) Irantzu Muerza Santos credit: Armando Ruiz.)

Full show: https://kNOwBETTERHIPHOP.com Artists Played: WordChemist, Marz Mello, conshus, Mega Ran, DJ DN3, E-Turn, Moka Only, GENA, Liv.e, Karriem Riggins, Skyzoo, Adi Oasis, Homeboy Sandman, The Allergies, Myd, Busy P, Leisure Chief, Dillon, Paten Locke, Willie Evans Jr., Cool Calm Pete, Poolside, Thunder Jackson, MiiRACLES, K-Rec, Sadat X, L.O.T. Lovers of Truth, nimino, Maverick Sabre, Sankofa, Chef Mike, Yaya Bey, CeeLo Green, OutKast, GOODie MOb, IMAKEMADBEATS

Currently, around 40 per cent of children in the UK have been diagnosed with an allergy of some form or another – the most common being food allergies, eczema, asthma, and hay fever. Why is this number so alarmingly high, what can we do to treat them, and what measures can we take to ensure that our children don't develop allergies in the first place? In this episode, we're joined by Willem M. de Vos, a professor of microbiology based at Wageningen University in the Netherlands. He tells us how the recent rise in births by caesarean section may be contributing to the increase in childhood allergies, how exposure to microbes in early life can have a profound effect on our immune systems, and how cutting-edge microbial treatments such as faecal transplants are showing promise in our fight against this growing health epidemic. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Get the recipe for relief for your canine patients suffering from both food allergies and bladder stones. In this episode of the VetFolio Voice podcast, we dive into the critical role of nutrition in managing these two common and often complex veterinary concerns. Tune in to explore a step-based approach to case management as well as learning some tools and resources to help make nutritional recommendations easier and to provide a safe, effective and balanced diet to keep these patients healthy, comfortable and thriving. We'll cover: The technician's role in case management Tools and resources for stone analysis and management How to manage multiple health issues Communication for clients with a multi-pet household How to communicate diet changes effectively to pet owners

Are allergies silently draining your energy, wearing down your immune system, and keeping you stuck in a cycle of chronic symptoms? Allergies aren't just seasonal annoyances, they are abnormal immune reactions to everyday substances like pollens, molds, dust mites, animal dander, and even foods. When your body misidentifies these normal particles as threats, it triggers inflammation, congestion, infections, fatigue, skin issues, and respiratory problems that can worsen over time. Many people turn to antihistamines, decongestants, or steroids, but these only mask symptoms rather than address the root cause. In this episode, Dr. Hotze breaks down how allergies develop, why they tend to run in families, and how repeated exposure can overwhelm your immune system and lead to the “cycle of illness.” He also explains why antibiotics often exacerbate the problem by disrupting gut flora and fueling yeast overgrowth, which further weakens immunity. Most importantly, Dr. Hotze shares a proven, practical solution called low-dose immunotherapy, a targeted approach that helps block allergic reactions at the source. This therapy can dramatically reduce symptoms, including asthma, sinus infections, eczema, and chronic drainage, by retraining the immune system instead of suppressing it. If allergies are affecting your daily life, your mood, your sleep, or your overall well-being, there is a natural and effective way to restore your health. Low-dose immunotherapy may be the long-term relief you've been searching for. Watch now and subscribe to our podcasts at www.HotzePodcast.com. To receive a FREE copy of Dr. Hotze's best-selling book, “Hormones, Health, and Happiness,” call 281-698-8698 and mention this podcast. Includes free shipping!

More than 100 million people in the U.S. have some allergy each year. That's about every 1 in 3 adults. For many, the fix is a bandaid: over-the-counter allergy medications. But there's another treatment that works to lessen these reactions rather than just manage people's symptoms, allergy shots. The treatment has been around for over a century and is still popular today. Patients have to take the shots for a few years, and it's the closest thing science has to a cure. Host Regina G. Barber speaks with Dr. Gina Dapul-Hidalgo about how this immunotherapy works and how certain guidelines to keep your child from developing common food allergies have changed.Interested in more science behind allergies? Check out our other episodes:Having a food allergy? And how your broken skin barrier might be the causeSpring Allergies and what to do about themHave another topic on human biology or consumer health you want us to investigate? Email us your question at shortwave@npr.org.Listen to every episode of Short Wave sponsor-free and support our work at NPR by signing up for Short Wave+ at plus.npr.org/shortwave.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Author, runner, and New Jersey legend Lyle Smith (@nymblegram) joins Airey Bros Radio to talk about his new book Blood, Sweat & Spikes: The Wetmore Way — a deep dive into Mark Wetmore, Bernards High School, and the NJ running culture that helped shape American distance running.From asthma and allergies to becoming a HS All-American, from small-town heroes and bus-trip mixtapes to Boulder, Niwot, and Colorado running, this episode is pure nostalgia, storytelling, and wisdom for runners, coaches, and parents.We get into:The making of Blood, Sweat & Spikes and why running needs more honest storytellingMark Wetmore's coaching philosophy from Bernardsville to ColoradoNew Jersey's “golden era” of distance running & the tradition that still lives onAsthma, sick buildings & how running literally changed Lyle's lifeFeeder programs, culture, and what really builds a dynastyCollege recruiting: what Lyle wishes he knew before choosing VillanovaRegrets, honesty, and why this book became a personal therapy sessionFatherhood, Niwot XC, and watching the next generation find their own wayMovies, music, Prefontaine takes, and why Breaking Away & The Sting still hitIf you love New Jersey running, Colorado running, Mark Wetmore lore, or just want a beautifully told running story, this one's for you.

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Over 99% of homes contain at least one allergen, with 75% harboring three to six, yet winter allergies often masquerade as stubborn “colds” or recurrent respiratory infections. This episode confronts the core diagnostic challenge of differentiating allergy-driven symptoms from viral, bacterial, or non-allergic triggers in colder months. We delve into indoor allergen epidemiology, risk stratification for polysensitized patients, syndrome overlap in differential diagnosis, and utility of location-specific respiratory allergen profiles for diagnostic testing and interpretation. Additional topics include guideline-informed approaches to environmental exposure reduction, patient-centered therapeutic strategies, monitoring of symptom thresholds, actionable counseling for managing dust mites, pet dander, molds, mouse and cockroach allergens, and streamlining through tailored lab ordering guides and reflex pet component testing. Clinicians will gain practical insight into identifying sensitizations, guiding targeted exposure minimization, and elevating respiratory care quality for patients with persistent winter symptoms.

Episode Highlights From KatieThe concept of the “Four Horsemen” of chronic disease and why 85% of people over 50 die from one of these conditions.What these diseases share in common: long, silent development over years or decades before symptoms appear.Why traditional screening often catches disease too late. And how new data and AI tools can identify risk far earlier.The difference between 10-year risk scoring and lifetime risk (and why most people never receive the latter).Why cancer screening is age-based rather than risk-based and how this overlooks key early indicators.How AI-driven assessments like Catch use massive datasets to calculate disease risk more accurately than traditional methods.What I learned from my own cancer risk assessment and why it shifted my thinking about proactive health.Why foundational lifestyle inputs (sunlight, vegetables, oily fish, hydration, minerals, sleep, movement, and avoiding chronic inflammation) are more powerful than supplements in reducing long-term disease risk.The connection between allergies, immune signaling, inflammation, and long-term disease patterns.How early lifestyle patterns influence future metabolic, cardiovascular, and cognitive health.Simple, data-backed ways to lower lifelong risk starting today without fear, overwhelm, or chasing expensive solutions.Resources MentionedCatch 

It's the final episode of 2025, and the moms are here for a cozy, chaotic, and heartfelt catch-up just in time to close out the year. In this chat, Katie and Hallie swap stories from the trenches, laugh through the madness, and share the lessons and intentions they're carrying into the new year.✨ This Episode: • Hallie vs. Chicago Snow: Hallie gives us the real talk on parenting in freezing temps. Bundling kids, battling ice , and trying to maintain sanity in Midwest winter? It's HARD raising kids in the cold!• Katie's Disneyland First-Timer Adventure: Katie took her girls to Disneyland for the very first time—and yes, she cried (in a very mom-at-Disney way). She also opens up about finally discovering the root of her youngest daughter's months of fussiness… ALLERGIES. A reminder to trust your gut, ask questions, and always advocate for your babies. She explains what is going on!• 2025 Year in Review: The moms reflect on what this whirlwind year taught them—about themselves, career and work, and in their motherhood journeys. Growth, grace, grit… and a whole lot of fun.Thank you for being part of our little community this year. New episodes return January 2026! Until then, happy holidays and hang in there, mamas. You're doing amazing. ✨See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, Dr. Tony Ebel breaks down the five key signs that your child's nervous system may be stuck in fight or flight mode. He explains how nervous system dysregulation shows up in the most basic life functions—eating, sleeping, breathing, and moving—and why these "neurological soft signs" often get misdiagnosed as food intolerances, allergies, or behavioral issues. Dr. Tony walks parents through what to look for at every age, from infants struggling to latch and soothe, to older kids dealing with anxiety, meltdowns, and sensory challenges. He also shares his top drug-free strategies for calming a dysregulated nervous system, including the power of getting outside, protecting bedtime routines, and the often-overlooked importance of parent co-regulation.-----Links & Resources:Enter the Podcast Giveaway and Win Free Prizes on Facebook or Instagram-----Key Topics & Timestamps(00:06:00) - The Neurological Soft Signs: Where dysregulation shows up first(00:07:00) - The Core Four: Eating, sleeping, breathing, and moving(00:14:00) - Breathing patterns and the gut-brain-immune connection(00:20:00) - Posture, motor tone, and sensory processing red flags(00:23:00) - Emotional Signs: Anxiety, meltdowns, and behavioral challenges(00:25:00) - How to Test For it: The INSiGHT Scans(00:27:00) - Dr. Tony's top tips for calming a dysregulated nervous system(00:30:00) - The Hidden Solution: Co-regulation starts with you-- Follow us on Socials: Instagram: @pxdocs Facebook: Dr. Tony Ebel & The PX Docs Network Youtube: The PX Docs For more information, visit PXDocs.com to read informative articles about the power of Neurologically-Focused Chiropractic Care. Find a PX Doc Office near me: PX DOCS DirectoryTo watch Dr. Tony's 30 min Perfect Storm Webinar: Click Here

Welcome to PsychEd, the psychiatry podcast for medical learners, by medical learners.This episode covers the psychiatric case presentation with Dr. Justin Delwo, a staff psychiatrist at Toronto Western Hospital where he works in the emergency department and urgent care settings.The learning objectives for this episode are as follows:What is the goal of a psychiatric case presentation?What are some ground rules for a case presentation?What are the key sections of a case presentation and what should you include under each? How can you tailor your case presentation to the settingGuest: Dr. Justin DelwoHosts: Dr. Matt Cho (PGY1), Dr. Daamoon Ghahari (PGY2), and Dr. Angad Singh (PGY2)Audio editing: Dr. Angad Singh (PGY2)Episode evaluation: Shelly Palchik (MS4)Time Stamps:(1:50) - Goals of a case presentation(4:49) - Ground rules for presenting(7:56) - General overview(19:44) - Identifying Data(23:16) - Chief complaint and reason for referral(25:42) - History of presenting illness(38:38) - Review of systems(42:16) - Safety(49:42) - Past psychiatric history(53:54) - Medications(55:55) - Past medical history(59:14) - Allergies(1:00:13) - Family psychiatric history(1:02:07) - Personal history(1:06:23) -  Mental status exam(1:09:45) - Impression(1:14:20) - Plan(1:18:43) - Tailoring to different settingsFor more PsychEd, follow us on Instagram (@psyched.podcast),  Facebook (PsychEd Podcast), X (@psychedpodcast), and Bluesky (@psychedpodcast.bsky.social‬). You can email us at psychedpodcast@gmail.com and visit our website atpsychedpodcast.org.

Hey music lovers! Time to look back on some of our favourite funky flavours from the past twelve months in this extra special 'Best of 2025' Hang Loose show. There's a heap of hip-hop in the house, plenty of party beats, some soul, funk and a fat sack of other top tracks that kept us bopping from January to December. Plus, some Xmas rapping from our new Christmas EP, a tune from the Jalapeno Twenty Five compilation, some picks from our own productions from the last year, and a blazing B2B mix to warm yer cockles. Hope you had a good year. Let's go out with a bang!The Allergies - So RealDangermouse, Black Thought & Rag n'n Bone Man - UpThe Allergies - It's Almost HereThe Allergies - God Walked DownDe La Soul - Day In The SunDJ Prime Cuts & MC Conrad - Together Phill Most Chill & Djar One - Back 2 Rhymes Pat Junior - Nothing To LoseNightmares On Wax & Greentea Peng - I Remember Sigma & Dynamite MC - Legendary Jaz Kahina  - Let's DanceRizzle Kicks - Javelin4 x 45sNemesis - Hey Hey (GarcyNoise Rework)Jazz T x Micall Parknsun - Nebula XAndy Cooper & DJ Robert Smith -  Let's Take It To The BoothLAÍZ  & THE NEW LOVE EXPERIENCE - Se Segura (The Allergies Remix)The Allergies - Flavour feat. Andy Cooper Jakk Dexx - Summer Madness ft MysDiggi Joe Goddard & Dynamite Mc - Image and Style Gregg Green & Pimpernel Jones - Hypocrite Blaktrix & DJ Moneyshot - RestlessThe Shake Up Mix:Loaded Honey - Don't SpeakThe Nextmen - I'll Be OK310babii & James Brown - BadDJ Bonez - Spoonin' RapCharli 2na & The Funk Hunters - The Rock Dusty Donuts & Emma Noble - Running AwayAndy Cooper & DJ Robert Smith - The Show Must Go OffWhirlwind D  & Djar One - On the FloorAnalog Mutants - WTF Was ThatDJ Deviant - Where's The Party ClapDJ Katch - D A T FSmith & The Honey Badgers - Don't You Doubt It BabyLast Call: The Allergies - Bye Bye Baby

Get all the inside secrets and tools you need to help you develop your intuitive and leadership skills so you are on the path to the highest level of success with ease. It's me, Jennifer! Today, I'll share with you my take on allergies and some true stories about clients with allergies - past allergies.In this episode you will learn:What is an allergy?You can become allergic to your partner's cologne!Cat Allergies Be Gone! If you struggle with allergies, be sure to book a call and let's talk about it!If you are ready to start reaching your goals instead of simply dreaming about it, start today with 12minutegift.com! Grab your FREE meditation: Reduce Your Anxiety MEDITATIONAre you ready to tiptoe into your intuition and tap into your soul's message? Let's talk Listen in as Jennifer Takagi, founder of Takagi Consulting, Certified High Performance Coach, 5X time Amazon.Com Best Selling-Author, Certified Soul Care Coach, Certified Jack Canfield Success Principle Trainer, Certified Professional Behavioral Analyst and Facilitator of the DISC Behavioral Profiles, Certified Change Style Indicator Facilitator, Law of Attraction Practitioner, and Certified Coaching Specialist - leadership entrepreneur, speaker and trainer, shares the lessons she's learned along the way. Each episode is designed to give you the tools, ideas, and inspiration to lead with integrity. Humor is a big part of Jennifer's life, so expect a few puns and possibly some sarcasm. Tune in for a motivational guest, a story or tips to take you even closer to that success you've been coveting. Please share the episodes that inspired you the most and be sure to leave a comment. Official Website: http://www.jennifertakagi.comInstagram: https://www.instagram.com/jennifertakagi/Facebook: facebook.com/takagiconsulting I look forward to connecting with you soon,Jennifer TakagiSpeaker, Trainer, Author, Energy HealerPS: We would love to hear from you! For questions, coaching, or to book interviews, please email my team at Jennifer@takagiconsulting.com

Fluent Fiction - Dutch: Blooming Amongst Allergies: Jan's Floral Dilemma Unfolds Find the full episode transcript, vocabulary words, and more:fluentfiction.com/nl/episode/2025-12-01-23-34-02-nl Story Transcript:Nl: De geur van verse bloemen mengt zich met de koude winterlucht op de bloemmarmarkt in Amsterdam.En: The scent of fresh flowers mixes with the cold winter air at the flower market in Amsterdam.Nl: Ondanks de frisheid van de naderende winter is het druk.En: Despite the chill of the approaching winter, it is busy.Nl: De straten zijn versierd met Sinterklaasdecoraties, wat voor een feestelijke sfeer zorgt.En: The streets are adorned with Sinterklaas decorations, creating a festive atmosphere.Nl: Jan, een enthousiaste bloemist, begint zijn dag zoals gewoonlijk met het inrichten van zijn kraam.En: Jan, an enthusiastic florist, starts his day as usual by setting up his stall.Nl: Hij glimlacht naar elke klant die langsloopt, maar diep vanbinnen voelt hij een knagend probleem.En: He smiles at every customer passing by, but deep inside, he feels a nagging problem.Nl: Al een tijdje heeft hij last van een allergie voor pollen, iets wat hij angstvallig geheimhoudt.En: For a while now, he's been suffering from pollen allergies, something he anxiously keeps secret.Nl: Zijn liefde voor bloemen is te groot om toe te geven.En: His love for flowers is too great to admit it.Nl: Terwijl de ochtend vordert, verschijnt Maartje.En: As the morning progresses, Maartje appears.Nl: Ze is een vaste klant, altijd op zoek naar de betekenis achter bloemen.En: She is a regular customer, always in search of the meaning behind flowers.Nl: Vandaag is ze op zoek naar een arrangement dat symbool staat voor een nieuw begin.En: Today, she is looking for an arrangement symbolizing a new beginning.Nl: Wanneer Jan haar begroet, merkt hij meteen dat Maartje haar zinnen heeft gezet op de lelies en tulpen, precies de bloemen waar hij het meest last van heeft.En: When Jan greets her, he immediately notices that Maartje is keen on the lilies and tulips, precisely the flowers that affect him the most.Nl: Bij het naderen van Maartje voelt Jan al een niesbui opkomen.En: As Maartje approaches, Jan feels a sneeze coming on.Nl: Hij doet zijn best om zijn neus te bedwingen en helpt Maartje geduldig met haar vragen over de symboliek van verschillende bloemen.En: He tries hard to control his nose and patiently helps Maartje with her questions about the symbolism of different flowers.Nl: Maar naarmate ze dieper doorvragen, begint zijn allergie op te spelen.En: But as they delve deeper, his allergy starts acting up.Nl: Zijn ogen tranen en hij moet zijn gezicht afwenden om te niezen.En: His eyes water, and he has to turn his face away to sneeze.Nl: Net op tijd weet hij een grote niesbui bij een prachtig opgebouwde bloemenstand in te houden.En: Just in time, he's able to hold back a big sneeze near a beautifully arranged flower stand.Nl: Maartje, die de situatie opmerkt, kijkt bezorgd.En: Maartje, noticing the situation, looks concerned.Nl: Ze aarzelt of ze Jan verder moet belasten of zelf verder moet zoeken.En: She hesitates whether to burden Jan further or to continue her search on her own.Nl: Dan komt er een idee bij haar op.En: Then, an idea comes to her.Nl: Ze stelt voor om een pauze te nemen en samen een kopje thee te drinken in een nabijgelegen café.En: She suggests taking a break and having a cup of tea together in a nearby café.Nl: Jan stemt in, opgelucht om even afstand te nemen van de bloesems.En: Jan agrees, relieved to distance himself from the blossoms for a moment.Nl: In het café, met een warme kop thee in zijn handen, zucht Jan diep.En: In the café, with a warm cup of tea in his hands, Jan takes a deep breath.Nl: Hij vertelt Maartje eindelijk over zijn allergie en zijn angst om zijn geliefde werk als bloemist op te geven.En: He finally tells Maartje about his allergy and his fear of giving up his beloved job as a florist.Nl: Maartje luistert aandachtig en biedt vervolgens haar hulp aan.En: Maartje listens attentively and then offers her help.Nl: Ze kent een paar vrienden die mogelijk oplossingen voor zijn probleem hebben.En: She knows a few friends who might have solutions for his problem.Nl: Tijdens hun gesprek ontdekt Jan de waarde van eerlijkheid over zijn beperkingen.En: During their conversation, Jan discovers the value of being honest about his limitations.Nl: Bovendien ontstaat er een onverwachte band tussen hem en Maartje.En: Moreover, an unexpected bond forms between him and Maartje.Nl: Maartje, op haar beurt, besef dat soms de grootste geschenken liggen in het begrijpen en ondersteunen van anderen.En: Maartje, in turn, realizes that sometimes the greatest gifts lie in understanding and supporting others.Nl: Na hun thee breekt de zon zachtjes door de grijze wolken en stappen ze beiden opgelucht terug de markt op.En: After their tea, the sun gently breaks through the gray clouds, and they both step back to the market relieved.Nl: Jan, met nieuwe hoop.En: Jan, with new hope.Nl: Maartje, met de wetenschap dat ze deze Sinterklaas iets veel specialer dan een bloem heeft gevonden: een nieuwe vriendschap.En: Maartje, with the knowledge that this Sinterklaas, she has found something much more special than a flower: a new friendship. Vocabulary Words:scent: geuradorne: versierdfestive: feestelijkeflorist: bloemiststall: kraamnagging: knagendallergy: allergieanxiously: angstvalligsymbolism: symboliekdelve: doordringensneeze: niesbuiconcerned: bezorgdburden: belastenarrangement: arrangementhesitate: aarzelenrelieved: opgeluchtblossoms: bloesemsattentively: aandachtiglimitations: beperkingenunexpected: onverwachtebond: bandunderstanding: begrijpensupporting: ondersteunenknowledge: kennisarrangement: opgebouwdecustomer: klantpatience: geduldigapproaching: naderendesecret: geheimsolution: oplossingen

This week we revisit our conversation about allergies with Dr. Mark Bubak. Why do some people experience allergies? How can allergies be treated? Do our allergies change over time?

According to the AAFA (Asthma and Allergy Foundation of America), approximately 28 million people in the U.S. have asthma, which is about 1 in 12 people. Additionally, over 100 million have some kind of allergy (food, seasonal, eczema, or environmental), and that's about 1 in 3 people! With allergies and asthma being so prevalent in the United States, it's important to know what they are, why they happen, and what to do if you or a loved one has either of these conditions. Dr. Reneé Matthews is an MD who is dedicated to making health information readily available and digestible for the American public. She hosts Out of Office, a TV show that broadcasts to more than 45,000 doctor's offices across the U.S., and she also hosts her own TV show, the Ask Dr. Renee Show, which is a weekly online show. She's been recognized as a renowned advocate for women's health, black health, allergies, asthma, and self-advocacy in the healthcare industry. Today, Dr. Reneé Matthews joins Dr. Jonathan Karp and student producer Kaya Basatemur to discuss what allergies and asthma are, how they affect people and young children, how treatments for these conditions have changed over the years, and recent discourse over allergies and asthma in various health communities and political contexts. Dr. Reneé Matthews has two published books on allergies and asthma, has been on the Oprah Winfrey Show, has been featured as a medical correspondent on SiriusXM radio, and has many more accomplishments that you can read about on her website, https://askdrrenee.info/media/Don't miss this incredible episode of Health 411, and make sure to check out Dr. Reneé Matthews!

Join Dr. Pinkston and special guest Dr. Lesser from Magna Pharmaceuticals as they discuss the connection between the immune system, the common cold, and allergies (Upper Respiratory Symptoms, or URIs). In this highly relevant episode, Dr. Lesser delves into: Myths and Facts surrounding the common cold, including debunking old wives' tales. The Four Stages of the common cold, from incubation to recovery. The profound ways that colds and allergies can impair cognitive function, sleep, mood, and relationships. The critical role of a strong immune system and the importance of being proactive with prevention and treatment. Preventative measures like hygiene, exercise (myokines), and the impact of sleep on immune restoration. Identifying the difference between cold and allergy symptoms, including the significance of mucus color. Appropriate treatments for symptoms, emphasizing when to use decongestants, mucolytics, and when antibiotics are not the answer. Tune in to learn how an integrative approach, combining holistic health and contemporary medical information, can help you and your family navigate the cold and allergy season for a better life!See omnystudio.com/listener for privacy information.

Episode 2685 - 100 toxic medications for the gut. Is ChatGPT satanic? Full Epstein files will never be released. Aspartame is so deadly! Allergies tied into aluminum! Great show today!

Galatians 5:22-23 NLT "But the Holy Spirit produces this kind of fruit in our lives: love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, and self-control. There is no law against these things!"   *Transcription Below*   Hi, I'm Emily Johnson. I am a homeschool mama of two beautiful kiddos, married to my high school sweetheart, and the owner of Gracious Healing, a online nutritional practice that works with families to get to the root of their health issues with a holistic view and approach. I deeply love Jesus and pursue Him in all that I do, including health.  After walking through decades of undiagnosed health issues, I was lead to the world of functional medicine and eventually into the holistic health world. After finding support for my body and that of my kids (who have been on their own health journeys) I was able to pursue further education and began working with clients on a 1:1 basis, to help them find the hope and health that I have found.   Emily's Website   Questions and Topics We Cover: Another topic of health is pursuing the opposite of isolation, which is relationships. What does friendship do to us, even at a hormonal or bio-physical level? Will you share all your wisdom on the topic of nutrition? What other health topics have we not yet covered that you want to mention as we get started?   Thank You to Our Sponsor:  Sam Leman Eureka   Other Episodes Mentioned from The Savvy Sauce: 254 Raising Healthy Children with Dr. Charles Fay   Additional Savvy Sauce Episodes Related to Healthy Living: 3. Being intentional with our health, finances, and relationships with business leader, writer, and speaker, Elizabeth Dixon 14. Simple Changes for Healthier Living with Chick-fil-A Wellness Experts, Vasu Thorpe and Leslie Sexton 23. Nurturing Friendships With Harvard Graduate, Jackie Coleman 25. Leadership Principles and Practices with Former NFL Player, J Leman 81. Sacred Rest with Doctor, Wife, Mother, and Author, Dr. Saundra Dalton-Smith 251. Wintering and Embracing Holy Hygge with Jamie Erickson 256. Gut Health, Allergies, Inflammation and Proactive Solutions with Emily Macleod-Wolfe   Connect with The Savvy Sauce on Facebook, Instagram or Our Website   Please help us out by sharing this episode with a friend, leaving a 5-star rating and review, and subscribing to this podcast!   Gospel Scripture: (all NIV) Romans 3:23 “for all have sinned and fall short of the glory of God,”   Romans 3:24 “and are justified freely by his grace through the redemption that came by Christ Jesus.”   Romans 3:25 (a) “God presented him as a sacrifice of atonement, through faith in his blood.”    Hebrews 9:22 (b) “without the shedding of blood there is no forgiveness.”    Romans 5:8 “But God demonstrates his own love for us in this: While we were still sinners, Christ died for us.”    Romans 5:11 “Not only is this so, but we also rejoice in God through our Lord Jesus Christ, through whom we have now received reconciliation.”    John 3:16 “For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.”   Romans 10:9 “That if you confess with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved.”    Luke 15:10 says “In the same way, I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.”   Romans 8:1 “Therefore, there is now no condemnation for those who are in Christ Jesus”   Ephesians 1:13–14 “And you also were included in Christ when you heard the word of truth, the gospel of your salvation. Having believed, you were marked in him with a seal, the promised Holy Spirit, who is a deposit guaranteeing our inheritance until the redemption of those who are God's possession- to the praise of his glory.”   Ephesians 1:15–23 “For this reason, ever since I heard about your faith in the Lord Jesus and your love for all the saints, I have not stopped giving thanks for you, remembering you in my prayers. I keep asking that the God of our Lord Jesus Christ, the glorious Father, may give you the spirit of wisdom and revelation, so that you may know him better. I pray also that the eyes of your heart may be enlightened in order that you may know the hope to which he has called you, the riches of his glorious inheritance in the saints, and his incomparably great power for us who believe. That power is like the working of his mighty strength, which he exerted in Christ when he raised him from the dead and seated him at his right hand in the heavenly realms, far above all rule and authority, power and dominion, and every title that can be given, not only in the present age but also in the one to come. And God placed all things under his feet and appointed him to be head over everything for the church, which is his body, the fullness of him who fills everything in every way.”   Ephesians 2:8–10 “For it is by grace you have been saved, through faith – and this not from yourselves, it is the gift of God – not by works, so that no one can boast. For we are God‘s workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do.“   Ephesians 2:13 “But now in Christ Jesus you who once were far away have been brought near through the blood of Christ.“   Philippians 1:6 “being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.”   *Transcription*   Music: (0:00 – 0:09)   Laura Dugger: (0:10 - 1:40) Welcome to The Savvy Sauce, where we have practical chats for intentional living. I'm your host, Laura Dugger, and I'm so glad you're here.   The principles of honesty and integrity that Sam Leman founded his business on continue today, over 55 years later, at Sam Leman Chevrolet Eureka.   Owned and operated by the Burchie family, Sam Leman and Eureka appreciates the support they've received from their customers all over central Illinois and beyond. Visit them today at LemanGM.com.   As I mentioned last time, my amazing guest, Emily Johnson, had so much goodness to share that we decided to split this episode into two parts, so I'm going to make sure that you first go back to part one before you listen to this episode today.   But I'm looking forward now to continuing the chat about nutritional benefits and soul benefits and relational benefits in our health and the health in our children with my returning guest, Emily Johnson. Another topic that's health-related is pursuing the opposite of isolation, which is relationships. So, Emily, what does friendship do to us or do to our children, even at hormonal levels and biophysical levels?   Emily Johnson: (1:40 - 8:39) Yeah, yeah. So, you know, when I was really, really, really sick, from a pretty young age on, and then I had kids really young, and so my kids had some health issues. I was sick. I felt so isolated, and I really, really, really was discouraged when people would speak about community.   You have to be in community, right? And all the sermons and different things, books, these great books are like, you have to be in community, and I'm like, I don't know how to do that with where I'm at. I don't have, I barely have capacity, right, to like feed my children and like get out of bed most days.   How in the world am I supposed to like go find community? And so, I think that, one, I always go back to, for those people who do struggle, and they are in a season where community is tough, right? I always, I love the saying, where the ideal lacks, grace abounds, and there's something beautiful that happens within that, right?   So just to speak to that, because I feel like so many women I walk with have had seasons in their life, or whether it's health-related, or their kids, or just there, you know. Mom home with four young kids, and they just don't have capacity, or their single mom with four kids, and they're working full-time. Right, they just don't have great capacity for community. I always want to plug that reminder in that there are seasons, and God's grace always abounds beyond what is ideal. But then we take it too ideal, right?   And we say, what does that actually look like? And we were made for community, right? We see all the fun videos of the little kids who are like the babies who were in the womb together, right?   And you come out, and they're still like touching, right? We were made for connection. There's something really, really amazing that happens from a cellular level.   When we are, when we are hugged, right, you see some of those neurosciences of like, you need to hug for six seconds a day, because it'll increase your endorphins, you know, and so there's this beautiful thing. There is, in certain science communities, there is a thing called biofield, right? And so it's kind of this idea that from six feet out from me in any direction, I kind of have this like space, like there's a spatial awareness that most of us have about six feet like outside of our bodies.   And when you kind of like, you know, when you're like somebody walks up behind you, and you just know somebody's behind you, even though you haven't turned around or heard them necessarily, but there's just this awareness that they're there. And that is just, I think, so ingrained in who we are to be in community, because we actually have been created not for isolation, but we've been created even with this biofilm biofield idea that we actually get to when people are around us, right, there's an energy that happens, right? When my kid is sick, there's like this energy transfer that happens when my kiddo is sick, and their energy is low, their overall body is just depleted, right?   When I hold them and touch them, there's actually can be like this cool transfer that happens from an electrical perspective that actually boosts them back up, right? Why do we hold babies skin on skin? Because there is that super, super crucial need for connection.   One of my favorite studies I always refer to is a heart map study, where they took babies and mom, and they hooked mom and baby up to like heart monitors. They had mom just kind of like go through her natural day. Right, really smiley, happy, and they kind of watch baby match mom's heartbeat completely like in sync. And then they said, “Okay mom, like start running, like don't change your facial expression or your tone, but start running through all the like scary things that you have going on, right, and all the worries and fears and all the things.”   And they watch mom's heart rate level start coming up, and then they watch baby's heart rate level start coming up, right? Like we were just designed from the womb to connect with people. Then they found those who they ran some studies on who had moms who were super depressed, right? They weren't in connection.   They had whatever lives, whatever circumstances led to this, those kiddos didn't have the kind of intense one-on-one connection, maybe that another kid did. And just watching that those kids had a harder time empathizing and being around other people, right? So, like this idea that from the womb we were designed to be connected to one another, that there is something ingrained in our soul, right?   That the Lord put there that deeply, we deeply want community, but beyond community we want to be known and seen and loved, right? And obviously the ultimate desire is to be known and seen and loved by God the Father, but at a lesser level like we have been created to see that in one another and champion one another and encourage one another, right? One of my favorite Bible stories is when Moses is holding his hands up, right?   And as long as his arms are up, the Israelites are winning, but the minute his arm starts to fall, and then you know you have Aaron and her have to come lift his arms up, and he sits down and they're the ones holding his arms. And I just think that is such a picture of when we have this vision of what God's called us to, and kind of whether that be a mom or a specific vocation or a specific ministry, when we have been called as women to do that, but yet there's these seasons where we're like we're still trying really hard to do that, but I'm so wiped out and tired, right? You need those people around you who are going to go hold your arms up so that the battle doesn't break.   The battle is not going to stop whether you drop your arms or not, it's still going to keep going. And so, when we look at that from just again, like a metabolic perspective, we see that heart rates come down, right? We see someone super, super anxious in isolation, they go into a community where they feel seen and known and loved, and their body comes into this beautiful, restful, parasympathetic state, right?   I would say a caveat to that is a little bit of picking your community well, because I think that the opposite is true. You go into a community where everyone's naggy and negative and discouraging, and you will walk away feeling gross and weary and tired, right? And it doesn't necessarily...   Good community is what again boosts your soul, but it actually... I had a client, it was my favorite story, is we were having a hard time getting her blood sugar stable, and we were kind of trying all these things, and then she went and hung out with her girlfriend, and she was super tired that day, it had been a really, really stressful week, goes and hangs out with her girlfriend outside, right? Letting the kids play at the park, and that's all she did.   And her blood sugar, she took her blood sugar, and her blood came perfectly back into balance, right? And just, we need community for every metabolic process, honestly.   Laura Dugger: (8:40 - 9:27) That is incredible, and it is such a powerful truth, because I'd love to also talk about handling, managing, minimizing stress, which is important, but I think the enemy, our enemy, Satan, wants to convince us that if you're stressed, just power through, whereas like you said, God's inviting us into community with Him and with others. He's created us to need both, and that that is even more important, that trumps the stress and may even help us diminish the stress. So, I know it's not helpful for us to hear, you just need to lower your stress in your life, but how can we actually do that, and why is it beneficial?   Emily Johnson: (9:28 - 14:18) Yeah, so, we talked a little bit earlier about just kind of the idea of fight and flight, and I think one of the things that you see a lot in the world of holistic medicine is just looking at the nervous system. Because if I, everything that we're kind of bringing in is create, like our brains are always hyper vigilant and always looking at, is this safe? Is this not safe? So, you have somebody who is always stressed, always anxious, always running, running, running, running.   Your brain is kind of almost starting to get primed to think everything is dangerous, everything is a lie, and everything I need to be afraid of, right? And so, when we're constantly in that place, you never really, you're sleeping, just because you go to sleep, people are like, I sleep six hours a night. I'm like, you're unconscious six hours of the night. Are you actually getting restored sleep?   Or are you just running, running, running, and then you go to sleep. Yeah, you're unconscious, because your body's like, I'm exhausted, but is your mind actually calming down? Is your heart rate coming down, right? And so, when you look at the overall, every process of the body, there's so much that is related to nervous system, right?   Your breath, like we're not thinking about our hearts beating right now, or our lungs opening and closing. But our nervous system is, right? Our nervous system is always assessing and communicating.   And so, every sound we hear, every noise we come in contact with, every smell, light, right? All of it is having to be processed through that. And so, when you look at that, I would say there's a lot of stress in life that we can't control.   We're always looking, it's kind of like, you know, going on a bear hunt when they're like, we can't go under it, we can't go over it, we have to go through it. There's a lot of stress in life. That we just have to plow through.   I can't help my special needs kid, like I can't take that away, right? I can't help my marriage that's struggling. I can't necessarily run, I can't just like move around, you know, the financial struggles or whatever.   I can't always control everything, but I often go back to, but what can we control? Because when we kind of get into a place where we understand, I can't heal or be functionally healthy if I don't feel safe. So, do I feel safe, right?   And again, I can't control everything, but I often can sit with Jesus, and he will help me change the perspective of it. And so, when we look at how we, right, stress is going to put a huge burden on every organ system. Stress is going to put a huge burden on our adrenals.   Most of us know that kind of specifically, but it's going to put a huge stress on our nervous system. And so, where we can minimize stress, where it is within our control is always the best place to start, right? Again, sometimes simple things like unplugging your Wi-Fi will limit your metabolic stress, eating protein, right?   Eating good whole foods, not being dehydrated. Those are all things that are going to limit. Those are all most of the time within the stress that we can control, right?   I can control being on my phone, which has crazy blue light. And then right before I go to bed, which is going to like create a whole issue with my circadian rhythm. Like I can control putting my phone away.   I can control how I breathe and how I get outside. And so, minimizing stress, being in community with friends that are encouraging you and lifting you up, like those type of things are all things that we often can control at some level in order to help minimize that stress that way. Because the point I think of is the whole of health in general, right?   We know 2 Corinthians chapter four is my favorite because it's like we're all wasting away and this body is going to waste away. So, what is the point of this, right? And the point of it, I believe, is resilience to some degree.   Do we understand the processes of our body? Are we actively working to create some resilience? So, things don't knock us out, right?   You have some people, they'll get real sick, or they'll get into a car accident or something. And it's not major from the world's perspective, but metabolically it is enough stress and trauma that their whole system shuts down. Right?   Like the goal is that we are always renewing our spirit, but we're always working towards resiliency. And so, the more we can minimize stress, the better resiliency, every part of our body from a nervous system perspective, all the way down to a cellular perspective, it's going to function better and have more resiliency. So, when stress does come that we can't control, we can handle it better and not, it doesn't blow us over so quickly.   Laura Dugger: (14:18 - 15:59) And now a brief message from our sponsor, Sam Leman Chevrolet Eureka has been owned and operated by the Burchie family for over 25 years. 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So, come see for yourself at Sam Leman Chevrolet in Eureka. Sam and Steven would love to see you, and they appreciate your business.   Learn more at their website, LemanEureka.com or visit them on Facebook by searching for Sam Leman Eureka. You can also call them at 309-467-2351. Thanks for your sponsorship.   Okay, Emily, everything you've said so far is gold. But there's a huge piece of our health, which is nutrition. And as we're training our children on healthy nutrition, I just love to hear all your wisdom on this topic.   So, take it where you'd like.   Emily Johnson: (16:00 - 24:16) Yeah, okay. Nutrition is part of my story, is actually nutrition was the thing that got me in the store that I write. I had so many crazy health things.   I remember asking a doctor at one point, like, will, if I change my diet, will that help? And he was like, no, right? That's not going to help your seizures. That's not going to help your allergies. That's not going to help all the stress, right? And all the things that you have.   And, which, by the way, right, to kind of go back to the stress thing, the amount of times that people who are really truly unhealthy are told it's just in your head, it's just stress, right? It's, it's crazy. So, I feel like there's that level of like, do what you can to deal with the stress, but also, you're not crazy.   If something doesn't feel right, it's probably not right. And you're probably not just so stressed that right, there's a level that is true that we can control, but then sometimes it has nothing to do with what you're doing. Just a little snippet in there.   Just because I think that can be so helpful for moms to hear sometimes it's okay. It's not all in your head, you're not making it up. But when we look at nutrition, when I started diving into it, I always joke that I was going to write a book that said like, it started with paleo, right?   Because we dove into this world of paleo. And all of a sudden, all these symptoms that I had been told I was going to live with forever, all of a sudden started disappearing. And I was like, I don't need my inhaler anymore.   I don't have seizures anymore. I'm sleeping better. I feel better.   My puffiness is gone, like all because I changed my diet like this. Why in the world did no one tell me this sooner? Right?   Which is crazy. So, when you look at again, nutrition, and we're saying what did God give us and all the different levels of nutrition, you can look at macronutrients. So, that's your protein, your carbohydrates and your fat.   Those when we look at metabolic processes, those are like our big three that we want to get in every meal to kind of keep that fire burning, right? So, from a metabolic perspective, you want metabolism is so huge in hormones, metabolism is huge in our weight, and how we feel and just energy levels in general. And so, when you're getting good protein, good carbs, good healthy fats.   And obviously, with all of these, right, there can be not so great proteins and not so great carbs, right? We're like, “Oh, I ate a cinnamon roll.” I'm like, well, not probably your best carbohydrate.   But so, when I talk about these things, what I'm always meaning is God made food, right? God food that is in its closest to full nature, right? And obviously, we've altered food over the years.   But to the best of our ability, what grows in the ground, what grows on the earth is what I'm talking about. I'm not necessarily processed food, even things like Siete chips, right? Those things are like, yes, their ingredients are better, but still processed, right?   Crackers, I don't care if they're gluten free, they're still processed. And so, when we talk about this, we're talking about just whole food, God food, right? And so, it doesn't matter what you have doesn't matter, the health situations, you have kind of the background you're coming from, everyone can on a fundamental foundational level, look at their nutrition and say, food is the building block to my health.   So, when I give again, we kind of talked a lot about nervous system and information, when I give the body good nutrition through what I'm eating, it is going to help every cell of the body right function and thrive. And when we're getting those good nutrients in, you're going to get all those you're looking at the big macros, but then we're looking at the micronutrients, you know, so, a lot of people talk about magnesium and calcium, right?   And so, all those are, you know, selenium, vitamin D, right, not necessarily synthetic form, but in so many of our foods, these nutrients are in abundance when you eat whole foods, right.   And so, I feel like for so many people one of the best things because food can also become this really, really, really scary topic. I always say if you want to tick somebody off, talk about their money and talk about what they're eating. Because everyone's like, now I'm mad.   Now you're not my friend, right? How dare you talk about what I'm putting in my mouth. And I think there's a really interesting spiritual component to what we see all throughout Israelites, right?   And just how they grumbled because their bellies were driving the train, right? Like God is literally giving them manna from heaven, his glory, like food, the angels food is on the ground. And they're like, I want to go back into captivity because they had leeks and watermelon, right?   And it's like, this isn't a new thing. Food is really hard and can be really scary for people to talk about because we are really honestly controlled by our stomachs more than most of us would like to admit. And so, when we look at food in general and nutrition, and we're being really honest with ourselves, right?   We don't want to be in a place of fear. That's I think the biggest thing with all the holistic space, just like this health realm is sometimes we trade like Western medicine for which we're afraid, like we're fearful and that like I, you know, we have to take antibiotics. We don't want to get, um, we don't want the strep throat to get out of control.   But then we run to this holistic side and we're like, well, I don't want to take the antibiotics. I'm afraid my gut microbiome is going to be all mess. I'm like either side, you're still walking in fear.   God's word tells us to not be afraid, right? This is the point of this is, is to empower us to make us stand in awe of our creator who made all of this in such abundance for our good. He created all of our bodies, right?   He created every mechanism, every cell. So, of course he's going to give us the nutrition in the food that we eat in order to help support those natural functions of the body when we eat food that he's created. Right.   And so, I say that with food because I think most people we can dive down, right? Some people do need very specific diets for short period of time to create better function in their body. Maybe they have an overgrowth of something and certain foods are not helping them kind of achieve that overall kind of thriving stability.   But for most of us, my favorite thing when it comes to nutrition is to go back to Philippians chapter four, right? What is good? What is true?   What is lovely? What is pure, right? And when we're focusing on that part of nutrition, we are just undone, right?   How do you combat fear? You stand in awe. And when we can stand in awe of how God created an egg, right?   Like we get to consume an egg, and an egg isn't just protein fat. It also is vitamin D and selenium, right? And all these other micro macro nutrients that we get to consume.   And all of a sudden, right, we're taught to sit and pray and thank God for our food. And we're like, but what does that mean? We're just pausing and taking a deep breath, which is there is some really interesting health studies that have agreed with that, right?   And they're like, you need to pause and breathe every time before you eat to better further digestion. But what are we actually doing? Are we teaching our children, like, look at this asparagus and this chicken breast that you get to eat?   Do you understand how intentional our God is that he made this food with such nutrient packed availability for you to be able to function right within your body. So, when we look at every part of the body, every process of the body, we need good information, right? Good food to be able to come in to support that.   And I think most people, when we use nutrition, you don't need your multivitamins, you don't need some of these things like food is fundamental. I always say supplements should be supplemental. They're supplemental, getting you where you need to go.   But nutrition is the foundation, the building blocks the road, right? It's paving the way to health.   Laura Dugger: (24:17 - 24:40) Okay, that is so well said. But then I'm even thinking, what are some examples of you've talked about the egg and the chicken and asparagus. So, will you share maybe we'll start here a way to get our kids involved.   I know you've shared something that you do with the farmer's market. Can you tell us that story? And then maybe give a few ideas for healthy snacks or meals.   Emily Johnson: (24:41 - 31:13) Yeah. And I do like Instagram, my website, I have I feel like I have lots of information. And honestly, maybe I could even share with you some of the handouts that I give and you could just put it in people are welcome to have them.   Because I love getting kids involved. It depends on your kiddos age depends on how you want to approach this potentially, right. So, when my kids were super little, we all we did a lot of rainbows, like, are we eating the rainbow?   And so, you know, we'd have like, I have a chart that we laminated. And you know, we'd be like, okay, here's your day how you know, maybe you get a sticker at the end of the day or something if you ate the rainbow. And so, that would be for younger kids.   That's super fun. Sometimes for older kids, kind of that who need to say like, high school necessarily, but when they're kind of in the like, end of elementary, maybe junior high ish, depending on how they're wired, and depending on parenting skills, I will have some other ones that are like, if you eat protein, fat and carb, now you can have maybe another choice that you would like, right. So, for my daughter, that might look like you need protein carbs, you know, like, let's say you're going to have protein, which is, again, I have some great handouts that are like, here's kind of a chunk of protein, right.   So, that might look like steak, eggs, or chicken, or ground beef, or, you know, bison patty, or we actually love Force of Nature, they make a really great ancestral blend. So, you're getting like liver, heart, all that stuff, and it's ground in ground beef. So, your kids don't necessarily know they're eating organ meats, but we'll do like little patties or something, right, keep it simple.   I feel like some of the most challenging things with nutrition is people want to really overcomplicate it. And if you're just thinking protein, animal protein, you get one of those, right, you grab on to like, maybe it's like, okay, now you need some salad, which is going to be, you know, maybe some less of good carbs, because you're throwing in zucchini and cucumber, and you're making a green salad, you know, with a few nuts in it, you know, and drizzling some olive oil on it. homemade dressings, I think are probably the probably the most complicated thing that I get to, just because it's easier to leave out all the bad ingredients in homemade dressing.   But there's some decent dressings out there, right? So, that's your fat. So, you do all that.   And then I'm like, now, if you want, like, maybe we'll have little snacks around the house that might be like, some healthy chocolate versions, right? And it's like, now, if you want a treat, you can, but you have to eat protein, carb and fat first, right? That type of thing.   So, there's different checklists, different things that you can do. We years ago, when my kids were super little, we actually started a list. And there, I think Dr. Walls is the one I originally got this from where she was like, you need to eat close to 300 different varieties within a year, right?   Because, again, kind of thinking back before refrigeration, before we were able to cart food places, we would have eaten a variety based on what was local to you that was growing in this season. Rright, which meant we didn't eat the same thing every single week, we had a lot of variety, I think diversity within the diet is also so important. Again, I think it's a further down the road, right? So, if you're like just starting in this journey, just getting yourself to whole foods is a great place to start.   If you're further along, the next thing we do is diversity, how many different foods. So, our goal one year was to get 300 different varieties, which doesn't sound like a lot until you actually start writing it down. We're like, cucumbers one. Okay, we eat a lot of cucumber, right?   Okay, tomatoes. Okay, well, that's two, right. And then so, one of the things that we had done when they were little was, we would go to the farmer's market.   And we would kind of think, our area and I think a lot of areas are really increasing in kind of this idea of farmers market's over the last few years, which is really cool. My kids were really little, we had one farmer's market, like, and so, we would go there once a week. They had to pick out one new vegetable or fruit that they had never tried before, whatever it looks like, right. And if they could get it on a color of the rainbow that was hard to consume, right, there's some colors of the rainbow, like purple, that's not always super easy to necessarily consume outside of grapes, you know, or any plant.   And they're like, Okay, what other purple options are there. And so, if you could find purple cauliflower, right, then that was like, the best thing because you found a color and a new food, maybe that we hadn't tried. Purple potatoes, right, if you could try even if it was like a food that we already had tried, but it was a different color of that food, right carrots, different things like that, that you could have different varieties of color, then that would count as well.   So, that was kind of one way that we and it's works outside of farmers markets are just going to the grocery store going to a different grocery store. And looking Is there anything in the produce section that we haven't tried before. It can be a good place start sometimes you have to like Google what in the world it is. How you write that was like our, we started off like I remember googling, how do you cut a mango, like I didn't even like I did not grow up eating this way. And so, everything was very new.   I didn't know how to eat anything but iceberg lettuce or canned corn as a vegetable. And, you know, learning and so, again, bite sized pieces, right? Easy plus one, my kids do classical, we do a classical model for education.   And I love one of the things they had done when they were little. In their writing was an idea of easy plus one. And I feel like this always applies to almost everything in life.   But nutrition is one of those where I'm like, don't get overwhelmed. Because it took me and my family years to get to where we are. It wasn't like an overnight thing, right?   It's been a 13-year journey for us, which sounds like a lot when you actually like look at what we eat. And you're like, it took us 13 years to change out things. And it's always evolving, because my kids are older.   So, now they're aware of things they weren't aware of when they were little. But easy plus one, right? What do we already have, swap it out for something new.   It doesn't have to be overwhelming.   Laura Dugger: (31:15 - 33:12) I love that easy plus one. And I'm even thinking of all these fresh ideas of how I plan to incorporate this into our homeschool because some of our daughters are interested in going on with culinary arts, and they love being in the kitchen. So, I think that's a great way to involve them.   By now, I hope you've checked out our updated website, thesavvysauce.com so that you can have access to all the additional freebies we are offering, including all of our previous articles, and all of our previous episodes, which now include transcriptions. You will be equipped to have your own practical chats for intentional living when you read all the recommended questions in the articles or gain insight from expert guests and past episodes as you read through the transcriptions. Because many people have shared with us that they want to take notes on previous episodes, or maybe their spouse prefers to read our conversations rather than listen to them or watch them now that we're offering video rather than just audio.   So, we heard all of that. And we now have provided transcripts for all our episodes. Just visit thesavvysauce.com.   All of this is conveniently located under the tab show notes on our website. Happy reading.   But as you're talking about swaps, this is just kind of my personal journey this year.   I feel like God doesn't always give me a word of the year. But this year, I felt like he gave the word nourish, and even added to that as the year went on, nourishing and flourishing. And food is a big piece of that.   But also just tied in with all of this and helping our kids grow up in a healthy environment. What are some other product swaps that would be helpful for things that we're putting on our body, maybe makeup if they're older, or laundry detergent and different things like that.   Emily Johnson: (33:13 - 36:27) Yeah, I would say we I always feel like my encouragement is to start with what goes on your body. Right, sometimes and again, there's always grace. So, sometimes it's like just stop burning the candle in your house.   That's creating actually more toxins, it smells nice. So, anything that smells like fake fragrance is probably not going to be helpful to your system. But I would say that my next favorite is what are we putting on our body?   So, that's shampoos, conditioner, deodorant, lotions, makeup, laundry detergent, right, anything that would be like touching our skin, then the next thing out of that would be, I think there's a lot of fascinating information that has surfaced the last five years of just the importance of undergarments and what it does to the endocrine system. When we're not, you know, putting natural fibers on our skin, we're putting all these synthetic fibers. So, again, it's not like you can financially most of us go out and swap out everything.   And sometimes I still, like my girlfriend, I was just talking like, I kind of miss Tide. I miss the smell of Tide deodorant. Like I haven't used it for years.   But I still like there's something like emotional pride just from childhood that like just feels clean. Even though I know right that it's not. But when you look at all these different chemicals on the body, so, again, when we talk about stress, when we talk about nourishing, right, anything extra that goes on your skin absorbs, right, we forget that it's the largest organ of our body.   And it is absorbing all sorts of chemicals and endocrine disruptors, and creating more stress on our bodies, right, clogging our pores. When you think of that the lymphatic system, the lymphatic system is a huge system within the body that will push toxins around and help drain the body of kind of this overburden of toxic waste. And one of the biggest places, well, the biggest places for lymphatic movement is around your armpits, right?   And what do we do, we put on deodorant, which actually then doesn't allow our arms to sweat and to get that toxin out. And the next part is around the groin. And it's like, okay, what are you putting around the groin?   Are you putting synthetic fibers? Are you putting plastics? Are you putting things, toxins within your laundry detergent, right, that is then creating a disruption, right, the body's trying to release toxins.   And now you're either not letting it sweat it out, or you're actually putting other chemicals in those places where it's going to absorb even more, and make that lymphatic system even more backed up. So, I would say, a home like cleaning supplies and candles and fragrances, those are all really important. But again, if we're starting with absolutely ground zero, I tend to go what's on your skin first, what's touching your skin, moving away from that stuff is super helpful.   There's so many different apps, you know, I we started with, you know, the IW or the Oh, my goodness, I totally blanked on what that is called. The app. Oh, my goodness.   Oh, well, it'll come back.   Laura Dugger: (36:27 - 36:59) Maybe say more about I wonder if one that I've started with a girlfriend of mine, Rachel Allen, actually, her husband was a previous guest on The Savvy Sauce, Chris Allen, but she's very healthy and has been on this health journey for a while. And she showed me the Yuka app, the YUKA, which is great. It's she said, it's not perfect.   It's just helpful. It doesn't tell you if there's seed oils in food. So, that's a bummer.   But with products, if I am out shopping, and I scan a few, it'll tell which is a better option.   Emily Johnson: (37:00 - 37:56) Yeah, so, that's a good one. IWD was the one that we originally started with, you know, 10 years ago. And so, that can be helpful when you just don't know, right?   And you're in the store. And you're like, I always buy this, you know, and you kind of scan it and see what pops up. But that can be helpful.   But I would say in general, again, looking at just reading ingredients, if you can understand the ingredients, and you're like, oh, this is beef tallow, and, you know, some essential oils, and baking soda, right? Like, that's probably okay, you know, versus the like, I don't know these ingredients. These are a long list of ingredients.   And I have no idea how to even pronounce them. So, apps can be helpful. My preference is to encourage us as much as we can, right, to get away from electronics.   And I think that sometimes it's hard when we're like, so, scanning apps can be helpful. But also, just reading ingredients can be helpful.   Laura Dugger: (37:59 - 38:12) That's great. And again, just to kind of jumpstart us, do you have any favorite brands to recommend? Or even on your website?   Is there a place where you talk about swaps that we can link to?   Emily Johnson: (38:13 - 39:44) Yeah, so, on my website, and I'm constantly trying to update this, as best I can, because again, a lot of this started for me almost 13 years ago. And so, so much has changed in 13 years. So, I'm constantly trying to stay up with the new things, because we all know that anytime something becomes a buzzword, all of a sudden, all these companies jump out of the blue.   We're in the world of the and are they good, you know, and so, being able to kind of, obviously, now, there's so much more happening so quickly. So, on my website, I have a blog post that's just like getting started. And that I just keep trying to add to it.   I find books or information or podcasts that I think are helpful in this realm. It kind of breaks it down. Do you want to read a book?   Do you want to listen to a podcast? Do you want to me and some of my girlfriends did like a whole series on different parts of the body and just different things. And like, that's all links there.   So, just whether you want to watch something, read something, listen to something, there's lots of information there. And then on my website, I have lots of different like my favorite things. And those are just some of my favorite products.   There's great products out there just because it's on not on there doesn't mean it's not great. But there's a lot of products that I really used to love, and that they don't make the products either the same that they used to or they have disbanded over the years, right. And so, just because it's not on there doesn't mean it's still a lot of great products.   But I try to update that if I find something I really love, I will try to update those two spots on my website.   Laura Dugger: (39:45 - 39:56) Well, definitely want to link to that in the show notes. But can you give us your website name and just tell more about in general all the work that you do and what you have to offer if we want to follow up after this conversation?   Emily Johnson: (39:56 - 41:56) Yeah, so, my website is mygracioushealing.com. Between my website, I have an email list. But then I also do a lot on social media, Instagram specifically.   So, my handle over there is gracious.healing. Try just to give lots of tips and lots of trying to reclaim some of that social media space to let it be more encouraging and not fear based. But hopefully, try to kind of clue people in on just things that I'm learning and things I see in my clients. I do have a one-on-one practice called gracious healing.   And it is we just work bio individual with, I started off with children, and then I've obviously moved to moms. And now I'm kind of treating most whole families. But I love working with families just because it's sometimes easier because you already know so much history and everything.   But our goal in doing one-on-one nutrition clients is we're looking at lifestyle history, symptoms, we're looking at personality, we're looking at all the ways God created you, and where is their dysfunction on labs? Or, again, we're not thriving, right? Someone might be tired, but what does that mean?   Is it a soul issue, a heart issue, a mental issue? Is it you're not getting enough rest? Do you need more nutrition, that kind of stuff.   So, we look at all of that, and really holistically, and then we break down a road plan, how are we going to get you there, you're in the driver's seat, I'm just trying to help you navigate what nutrition might you need, what kind of steps might you need, in terms of supplementation, diet recommendations, lifestyle pieces. And we kind of address all of that with kind of a game plan of follow ups and what that looks like. My goal is for people to not need me forever.   So, our goal is to help as much as clients want to be discipled and learn all of this, so that then they can get to where they feel they're truly thriving, and then they can run off into the world that God has for them.   Laura Dugger: (41:56 - 42:24) I love that. Thank you for sharing that. And I will definitely link to that in the show notes.   And I just have a couple more questions for you, because I want to make sure, even as you talk about meeting with your clients, and it's very bio individual. So, maybe there's not an answer to this. But is there anything in general, any other health principles or even supplements that you do see, generally speaking, this would be beneficial to everyone?   Anything that we haven't covered yet?   Emily Johnson: (42:25 - 45:21) Yeah, so, I'd say at this point, the only two supplement companies that I feel like can be pretty helpful for most people. One is called Core Formulas. They are just kind of basic, like nothing they're doing is crazy detox, nothing they're doing is like killing anything.   They're just really supporting the body from a nutritional standpoint. So, you're thinking drainage, gut support, and vitamin support. So, they're pretty basic companies, like most people kind of look on their website, determine if that's something that would be helpful for them.   And then the other one would be body bio. So, BodyBio is a great company that focuses specifically on cellular health. And so, you're going to have electrolytes, you're going to have some good kind of fatty acids, right?   When we look at the cell, we need four to one omega six to omega three, a lot of us focus on omega three, because they're just aren't great sources for omega six. And so, they make some really great companies that really look at the cellular level, the mitochondria level, being able their products are really based on that you're not going to have again, crazy detox supplements. So, most people can tolerate at least to a small degree, I always say it's individual, you should always kind of look at who you are, what you have, what your goals are.   Because again, sometimes I think we hear things and we're like, oh, this is the roadmap, I need to detox, I need to liver do a liver blast, I need to do all these things. And that may not be true, right. And so, the ability in this day and age to just be able to chew and spit right, like what information is helpful, spit out what's not, and then maybe tuck away in my brain what might be helpful down the road.   Yeah, I think that those companies are the only companies I ever feel confident being like, most people would benefit from kind of playing around with those products. Yep, I don't think I think everything we talked about just feels super fundamental and foundational. I think encouraging people to really know where they're not thriving and to be really honest and raw with themselves as to what they are, what God has for them and where they're maybe not stewarding or operating fully right with the knowledge they have in those places. I think can be really helpful.   It's kind of like going on a trip without a destination, right? Like you're just kind of wandering. And I feel like this stuff is so beautiful and so wonderful to incorporate in our lives.   But if we don't actually have a picture of what we're trying to achieve in the process, I feel like we kind of just get tossed around. And so, while this stuff is all wonderful and the nutrition and focusing on I think if we don't really know where we're trying to go with it, then it can just get really muddied.   Laura Dugger: (45:22 - 46:11) I think that's so good to talk about purpose and be aware. And I love this conversation how you've incorporated for us as the parent, but also for our children. And I will link to one other episode as well with Dr. Charles Fay, where he talks about raising emotionally healthy and mentally healthy children. He wrote a book with Dr. Amen. And in the episode, he just talked about instilling purpose in our children and talking about that, because God does have a purpose for them as well. And so, I love how you're bringing all of this back as you've done so well shining your faith throughout this conversation.   But Emily, you know, we are called The Savvy Sauce, because savvy is synonymous with practical knowledge. And so, as my final question for you today, what is your savvy sauce?   Emily Johnson: (46:13 - 46:57) Yeah, you I knew this question was coming. And honestly, I was like, how do I pick just one? So, I think this is what I'm going to say.   Discipline equals freedom. And I have just found for me that kind of that savvy sauce, and it may change that discipline may change over a period of time. But if I can get real honest with what I need to be disciplined in in the moment, it gives me so much freedom for the rest of my day.   And so, being disciplined it used to feel constraining. And now it actually feels like, I don't have to think about right. Decision fatigue is a real thing.   And so, if I can just be disciplined, there's so much freedom that happens in my day with that.   Laura Dugger: (46:57 - 47:32) Wow, I love that so much. And I love how self-control I think of self-discipline as a fruit of the spirit. And that's what I've experienced.   You've cultivated that fruit in your life. And we've gotten to experience the good sweet fruit in this conversation and the abundant life that you're living in the overflow. So, thank you for walking this journey while stewarding all of this well and sharing so generously with each of us.   You are just a delight to spend time with. So, thank you for being my guest.   Emily Johnson: (47:32 - 47:35) Yes, thank you. Oh my goodness, such kind words.   Laura Dugger: (47:36 – 51:19) One more thing before you go, have you heard the term gospel before? It simply means good news. And I want to share the best news with you, but it starts with the bad news.   Every single one of us were born sinners, but Christ desires to rescue us from our sin, which is something we cannot do for ourselves. This means there's absolutely no chance we can make it to heaven on our own. So, for you and for me, it means we deserve death, and we can never pay back the sacrifice we owe to be saved.   We need a savior, but God loved us so much. He made a way for his only son to willingly die in our place as the perfect substitute. This gives us hope of life forever in right relationship with him.   That is good news. Jesus lived the perfect life. We could never live and died in our place for our sin.   This was God's plan to make a way to reconcile with us so that God can look at us and see Jesus. We can be covered and justified through the work Jesus finished. If we choose to receive what he has done for us, Romans 10:9 says, “that if you confess with your mouth, Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved.”   So, you pray with me now. Heavenly father, thank you for sending Jesus to take our place. I pray someone today right now is touched and chooses to turn their life over to you.   Will you clearly guide them and help them take their next step in faith to declare you as Lord of their life? We trust you to work and change lives now for eternity. In Jesus name we pray.   Amen. If you prayed that prayer, you are declaring him for me. So, me for him, you get the opportunity to live your life for him.   And at this podcast, we're called The Savvy Sauce for a reason. We want to give you practical tools to implement the knowledge you have learned. So, you're ready to get started.   First, tell someone, say it out loud, get a Bible. The first day I made this decision, my parents took me to Barnes and Noble and let me choose my own Bible. I selected the Quest NIV Bible and I love it.   You can start by reading the book of John. Also get connected locally, which just means tell someone who's a part of a church in your community that you made a decision to follow Christ. I'm assuming they will be thrilled to talk with you about further steps such as going to church and getting connected to other believers to encourage you.   We want to celebrate with you too. So, feel free to leave a comment for us here. If you did make a decision to follow Christ, we also have show notes included where you can read scripture that describes this process.   And finally, be encouraged. Luke 15:10 says, “in the same way, I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.” The heavens are praising with you for your decision today.   And if you've already received this good news, I pray you have someone to share it with. You are loved and I look forward to meeting you here next time.

Michael Berry snorts salt water, dodges smart meters, and reviews restaurants—with allergy shots and AI rants in between.See omnystudio.com/listener for privacy information.

Delanie Fischer chats with board-certified pediatrician Dr. Joel Warsh about vaccines and why it's crucial to navigate this divisive topic with clarity. They explore vaccine research gaps, misinformation, and what's taught in medical school, as well as how vaccines are tested, the influence of pharmaceutical companies on healthcare and media, and systemic safety and efficacy concerns. This episode highlights the path to rebuilding public trust and encourages curiosity, open dialogue, and practical solutions on an issue that impacts millions worldwide. Discussed in this episode:  Why People Fear Asking Vaccine Questions What Med School Teaches - and Doesn't - About Vaccines Vaccine Research Gaps & How Vaccines Are Tested Biggest Parental Concerns: Asthma, Allergies, Autism, SIDS Can Someone Be Allergic to a Vaccine? Studies We Assume Exist, But Don't How Pharmaceutical Companies Shape Healthcare & Media The Decline of Public Trust in Medicine (and How to Rebuild It) The Double Standard Between Vaccines and Other Products Tylenol During Pregnancy: What You Need to Know --- If Self-Helpless has supported you, a quick 5-star rating or review (if you haven't already) means so much! ⁠https://podcasts.apple.com/us/podcast/self-helpless/id1251196416⁠ Free goodies including The Quote Buffet and The Watch & Read List: ⁠https://www.selfhelplesspodcast.com/⁠ Ad-free episodes now available on ⁠Patreon: https://www.patreon.com/selfhelpless⁠ Your Host, Delanie Fischer:⁠ https://www.delaniefischer.com⁠ ---- Episodes related to this topic: How Alternative Education Saved My Kid: Homeschooling, Microschools, and More with Jennifer Kempin: https://www.delaniefischer.com/selfhelplesspodcast/episode/254502fe/how-alternative-education-saved-my-kid-homeschooling-microschools-and-more-with-jennifer-kempin 10 Fertility Myths Debunked with OBGYN and Fertility Doctor Natalie Crawford, MD: https://www.delaniefischer.com/selfhelplesspodcast/episode/23741396/10-fertility-myths-debunked-with-obgyn-and-fertility-doctor-natalie-crawford-md Nervous You'll Mess Up Your Kids? Remember These 3 Things with Dr. Sahar Martinez: https://www.delaniefischer.com/selfhelplesspodcast/episode/21863951/self-helpless-snack-nervous-youll-mess-up-your-kids-remember-these-3-things-with-dr-sahar-martinez 3 Big Misconceptions About Adopting A Child with Adoption Attorney, Lucrece Bundy: https://www.delaniefischer.com/selfhelplesspodcast/episode/231c9085/self-helpless-snack-3-big-misconceptions-about-adopting-a-child-with-adoption-attorney-lucrece-bundy Learn more about your ad choices. Visit megaphone.fm/adchoices

For decades, peanut allergies were on the rise in the US. But a study released on October 20 found that peanut allergies in babies and young children are now decreasing. This drop correlates with a change in guidance from the National Institute of Allergy and Infectious Diseases. In 2017, the agency started recommending exposing children to peanuts “early and often.” Since that recommendation, the prevalence of peanut allergies has dropped significantly.Sharon Chinthrajah, a physician specializing in allergies and immunology, churns through the findings with Host Flora Lichtman.  Guest: Dr. Sharon Chinthrajah is a physician specializing in allergy and immunology at the Sean N. Parker Center at Stanford University.Transcripts for each episode are available within 1-3 days at sciencefriday.com. Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.