Immune system response to a substance that most people tolerate well
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If you want a collagen that supports your body head-to-toe, head to https://www.organifi.com/sarahk and use my code SARAHK for 25% off your order for next 48 Hrs. Sarah hosts Drew from Organify on the Evolving Wellness Podcast to discuss why she changed her mind about collagen, including its effects on joint pain, hair/skin/nails, fascia and matrix integrity, and how glycine (including 3 grams before bed) may support restorative sleep and nighttime repair. They explore deuterium, why lower levels are linked in research to outcomes like reduced inflammation and cancer risk and improved fertility, and how lifestyle factors and the body's metabolic water matter more than simple intake; Sarah shares her and her husband's low deuterium test results while using collagen. Sarah also describes daily hydrogen inhalation and its impact on her daughter's autoimmune encephalitis symptoms, and they discuss hydrogen's role in antioxidant support and deuterium depletion. The episode emphasizes supplement quality/testing, discusses other Organify products, and offers a limited-time discount code.About OrganifiOrganifi is dedicated to making healthy living simple, accessible, and enjoyable through high-quality, organic superfood blends. Founded by Drew Canole, the company was created to help people transform their health without complicated routines or overwhelming nutrition plans. Organifi's mission is to provide convenient, nutrient-dense products made with carefully sourced ingredients that support energy, detoxification, stress balance, and overall vitality. By combining science-backed formulations with whole-food ingredients, Organifi aims to empower people to take control of their wellness—one simple daily habit at a time.Connect withj Drew - https://www.organifishop.com/pages/drew/_________Timestamp:00:00 Glycine Sleep Hack00:30 Episode Intro And Deuterium02:54 Meet Drew And Organify04:25 Why Sarah Reconsidered Collagen09:04 Deuterium Levels Explained12:17 Collagen Fascia And Joints13:45 Clean Collagen Sourcing21:07 Hydrogen Therapy Breakthrough23:47 Travel EMF And Hydrogen Tips26:44 Energy Fields And Signaling29:39 Telepathic Kids Community30:49 Growing Up Then vs Now31:19 Allergies and Healing Wins32:23 Doctor Fear and DIY Health35:15 Building a Health Advisory Board35:58 Collagen Science and Results39:14 Bone Broth and Guarantees40:28 Shilajit Gummies for Minerals42:25 Saffron Happy Drops Mood44:32 Colostrum for Immunity and Hair46:32 Organify Product Rundown51:09 Discount Code and Wrap Up——— This video is not medical advice & as a supporter to you and your health journey - I encourage you to monitor your labs and work with a professional!________________________________________Get all my free guides and product recommendations to get started on your journey!https://www.sarahkleinerwellness.com/all-free-resourcesCheck out all my courses to understand how to improve your mitochondrial health & experience long lasting health! (Use code PODCAST to save 10%) - https://www.sarahkleinerwellness.com/coursesMy free product guide with all product recommendations and discount codes:https://www.canva.com/design/DAF7mlgZpJI/xVyE4tiQFEWJmh_Xwx8Kbw/view?utm_content=DAF7mlgZpJIFree Webinar on Light & Health (includes free light bulb guide) - https://www.sarahkleinerwellness.com/mycircadianapp-free-webinarGet Early Access to Podcast Episodes & my Seasonal Food Course + UVB+Red Light Therapy course for free - https://open.substack.com/pub/sarahkleinerwellness/p/uvbred-light-protocol?r=5eztl9&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true
Sometimes a great idea doesn't come from thinking harder — but from shifting your body. Research suggests that posture can influence how creatively and flexibly you think, meaning the position you're in during a brainstorming session could actually affect whether you have that “Eureka!” moment. Listen to how that works as we open this episode. https://pubmed.ncbi.nlm.nih.gov/27992759 It feels like everyone has allergies these days. But do they really? And what exactly qualifies as an allergy in the first place? Dr. Zachary Rubin, a double board-certified pediatrician and allergist/immunologist in the Chicago area and author of All About Allergies: Everything You Need to Know About Asthma, Food Allergies, Hay Fever, and More (https://amzn.to/401KdW5) explains why allergies appear to be on the rise, why many people think they have allergies but don't, and what's really happening inside your immune system when a true allergic reaction occurs. Have you ever agreed to something you didn't want to do, apologized when it wasn't your fault, or stayed silent when you knew you should speak up? These patterns can feel automatic — almost out of your control. Kati Morton, licensed marriage and family therapist and author of Why Do I Keep Doing This?: Unlearn the Habits Keeping You Stuck and Unhappy (https://amzn.to/3ZDmcV3) explains why these self-sabotaging behaviors form, why they repeat, and how to finally interrupt them. One of the main reasons people exercise is to lose weight. It seems logical: burn more calories, lose more fat. But the science tells a more complicated story. Exercise is incredibly important for health — but when it comes to shedding pounds, its impact may be far smaller than most people believe. https://pmc.ncbi.nlm.nih.gov/articles/PMC3925973/ PLEASE SUPPORT OUR SPONSORS QUINCE: Refresh your wardrobe with Quince! Go to https://Quince.dom/sysk for free shipping on your order and 365-day returns. Now available in Canada, too! HIMS: For simple, online access to personalized and affordable care for Hair Loss, ED, Weight Loss, and more, visit https://Hims.com/SOMETHING for your free online visit! SHOPIFY: Sign up for your $1 per month trail and start selling today at https://Shopify.com/sysk DELL: Dell Tech Days are here. Enjoy huge deals on PCs like the Dell 14 Plus with Intel® Core™ Ultra processors. Visit https://Dell.com/deals PLANET VISIONARIES: We love the Planet Visionaries podcast, so listen on Apple, Spotify, YouTube or wherever you're listening to this podcast! In partnership with The Rolex Perpetual Planet Initiative. Learn more about your ad choices. Visit megaphone.fm/adchoices
Send a textIn this episode of Skin Anarchy, Dr. Ekta Yadav sits down with beauty industry veteran and product innovator Lorne Lucree to explore an unexpected frontier: allergy care. After decades helping shape iconic brands across L'Oréal, Estée Lauder, and Unilever Prestige, Lucree turned his attention to a category that had remained largely unchanged. What he discovered was striking—while skincare had evolved into a science-driven, barrier-focused discipline, allergy care still relied on reactive treatments designed for symptom suppression rather than biological support. That's why he created Wizard Wellness.The conversation reframes the nasal cavity not simply as an airway, but as a living barrier system—one with its own microbiome, immune signaling, and protective function, much like the skin. When that barrier becomes disrupted, allergens and pollutants penetrate more easily, triggering inflammation that extends far beyond congestion, affecting sleep, mood, and overall resilience. Instead of approaching allergies as isolated flare-ups, Lucree saw an opportunity to apply principles from microbiome skincare: support the environment itself so the body can defend more effectively.Lucree shares how advances in microbiome science opened the door to a new preventative model—one that focuses on restoring equilibrium rather than sterilizing or suppressing. He also reveals the complexity of formulating for mucosal tissue, where safety, compatibility, and biological precision become paramount.At its core, this episode explores how consumer health categories evolve when science, design, and behavioral insight converge. Listen to the full episode to hear Lorne Lucree explain how barrier biology and microbiome innovation may redefine allergy care—and why the future of wellness begins with protecting the body's most overlooked interfaces.SHOP WIZARD WELLNESSDon't forget to subscribe to Skin Anarchy on Apple Podcasts, Spotify, or your preferred platform.Reach out to us through email with any questions.Sign up for our newsletter!Shop all our episodes and products mentioned through our ShopMy Shelf!Support the show
Submit your question and we'll answer it in a future episode!Join our Patreon Community!https://www.patreon.com/badassbreastfeedingpodcastTODAY'S SPONSORSOriginal Sprout. Original Sprout carries safe and effective styling, body and hair care products that are safe for babies and great for adults. Use code BADASS26 at www.originalsprout.com for 25% off of your purchase.Solid Starts - 25% off first year of annual subscription with code BADASS or use this link with coupon auto-applied: http://www.solidstarts.com/app?coupon=badass Terms & Conditions: Receive 25% off an annual subscription to the Solid Starts app when you start your membership on solidstarts.com/app. Use code BADASS at checkout.To redeem the offer, sign-in or create an account, select the yearly plan. Offer is valid for first-time customers only. Does not apply to gift cards. Cannot be combined with other offers or applied to previous purchases. Subscription auto-renews at the regular annual price after first year unless canceled before renewal date. You can cancel or change your plan anytime by signing into your account on solidstarts.com.Today Dianne and Abby tackle the topic of cow's milk protein allergy. Do youknow the signs and symptoms of CMPA and how your baby might be reacting ifthey have it? Learn more about this, and how to help your baby if you determinethat they have CPMA. But don't jump to conclusions! There are other things itcould be! Tune in today!If you are a new listener, we would love to hear from you. Please consider leavingus a review on iTunes or sending us an email with your suggestions and commentsto badassbreastfeedingpodcast@gmail.com. You can also add your email to ourlist and have episodes sent right to your inbox!Things we talked about:Nursing strike message [6:20]Allergy or intolerance [10:42]Symptoms [13:20]Guilt [22:54]Oversupply [24:20]Things to consider [25:15]Reflux [29:42]Difference between allergy or intolerance [30:46]Takeaways [33:52]Things we talked about or Episodes we think you should check out!https://badassbreastfeedingpodcast.com/episode/125-reflux-in-breastfeeding-babies/https://badassbreastfeedingpodcast.com/episode/when-baby-is/Set up your consultation with Diannehttps://badassbreastfeedingpodcast.com/consultations/Check out Dianne's blog here:https://diannecassidyconsulting.com/milklytheblog/Follow our Podcast:https://badassbreastfeedingpodcast.comHere is how you can connect with Dianne and Abby:AbbyTheuring ,https://www.thebadassbreastfeeder.comDianne Cassidy @diannecassidyibclc, http://www.diannecassidyconsulting.comMusic we use:Music: Levels of Greatness from We Used to Paint Stars in the Sky (2012)courtesy of Scott Holmes at freemusicarchive.org/music/ScottHolmes
Send a textSensitive Situations: Allergies & Intimacy with Dr. Stoehr | Episode 233In this episode of The Swing Nation Podcast, the top-rated podcast about non-monogamy and swinging, Dan and Lacy sit down with Dr. Stoehr, a gynecologist specializing in pelvic and sexual pain and sexual dysfunction. With a strong interest in the intersection of medicine and alternative sexual lifestyle communities, she brings both professional expertise and an open-minded perspective to the conversation.Together, they dive into common — and not so common — allergies people can experience during sex. From well-known sensitivities to condoms and lubricants to lesser-discussed reactions like semen allergies, they break down what these reactions can look like, how to recognize them, and what steps people can take if they suspect something isn't right.They also touch on vaginal dryness — why it happens more often than people think, and simple ways to address it. Dr. Stoehr offers practical guidance on when something is normal, when to make adjustments, and when it might be worth having a conversation with a medical professional.Whether you're active in the lifestyle or just want better information about sexual health, this episode is packed with expert insight, myth-busting clarity, and empowering education to help you feel more confident and comfortable in your experiences. Don't miss this honest and informative discussion that bridges sexual health and non-monogamy.- The Swing Nation - Main Website Quick Navigation Website: -- (Find all our social media links & more!)- Swinger Society - Our Website to meet, connect & events Swinger Society Discord Our Facebook Group- Swinger Websites -Kasadie 90 day free trialUsername: TheSwingNation SDC 14 day free trial Username: TheSwingNation** Use code 36313 for 14 days free! **- Merch & More -Order Your Merch Here!- Lacy's Fun Links -VIP OnlyFansPREMIUM OnlyFans-- THANK YOU TO OUR SPONSORS --IKNOWMYSTATUS: Test Like a Porn StarUse Code LifeStyle and get 15% OFFShameless Care: ED MedicationUse Code TSN at checkout for $15 off your order!Promescent® Make Love Longer, It's Time for Great SexUse Code SwingNation for 5% off!Sing it Bikinis: adjustable one-size styles, thoughtfully crafted to flatter every body type.Support the show- Thank you for the support! -
Send me a question or story!This is the last installment in our series of DERM DRUGS. Monoclonal antibodies are becoming an important tool in veterinary dermatology — but what are they, and how do they actually work?In this episode, we break down monoclonal antibody therapy in practical terms. We explain how these targeted treatments are designed to recognize and block specific molecules in the immune system, helping reduce itch in allergic dogs without broadly suppressing immunity.We discuss commonly used products like Cytopoint which targets IL-31, a key cytokine involved in pruritus. We also introduce the announcement of an upcoming (not yet released) product called Befrena, another monoclonal antibody therapy, and what we know about this therapy today.00:00 – Intro02:07 – What is a Monoclonal Antibody03:18 – Cytopoint Basics05:35 – Potential Side-Effects06:33 – Befrena Basics08:44 – Overview09:22 – Outro
The Blizzard of 2026 was supposed to shut everything down with up to 3 feet of snow. Instead, Shawna and LaLa got 8 inches while Long Island got buried… allegedly 30 inches. Or 30 feet if you ask Shawna. LaLa sounds off on facts over feelings when it comes to Botox, viral hot takes, and why emotion should not replace evidence. Plus, powerful interviews with Cindy Yates, CEO of PiperBlue Organics, on clean beauty and confidence, and Dr. Kara Wada, board certified allergist, immunologist, and functional medicine physician, breaking down inflammation, immune health, and advocating for yourself in a broken system.
MCAS (Mast Cell Activation Syndrome) is becoming more and more popular - not because all the cool kids are talking about it, but because our world is becoming more toxic. This is causing more allergic responses, histamine intoelrance and mast cell activation - but all hope is not lost. It can be fixed. TOPICS DISCUSSED: What mast cells are Why we have them Why they start overacting and misfiring What allergies actually are MCAS (mast cell activation syndrome) vs Histamine interolance What's causing your immune system to become dysfunctional How to calm these responses and begin healing your immune system If you have Crohn's, Colitis or Diverticulitis, be sure to check out my second podcast: Reversing Crohn's and Colitis Naturally. Leave us a Review: https://www.reversablepod.com/review Need help with your gut? Visit my website gutsolution.ca to join a program: Get help now Contact us: reversablepod.com/tips FIND ME ON SOCIAL MEDIA: Instagram Facebook YouTube
East Texas is under attack… and it's not aliens — it's allergies.
Spring allergies in Knoxville can feel brutal, but pollen isn't the real problem.In this episode of the Real Health Podcast, we break down the true root causes of seasonal allergies, including immune dysregulation, histamine overload, detox pathway dysfunction, and nervous system stress.
Send me a question or story!Janus kinase (JAK) inhibitors have become a cornerstone in managing pruritic and allergic skin disease in dogs by targeting the JAK-STAT signaling pathway, which transmits itch and inflammatory cytokine signals. With so many medications hitting the market, it is important to understand the differences between all of the different JAK inhibitors in veterinary medicine.Apoquel (oclacitinib) has been in the veterinary field the longest with over a decade of use. However, Zenrelia (ilunocitinib) has been available in many countries for over a year. Additionally, Numelvi (atinvicitinib) has recently become available in Europe and will hit the market in the United States very soon (with others to follow). Learn about the differences in these medications and why it is important to become comfortable with all of them on this week's episode of The Derm Vet podcast.Timestamps00:00 Intro01:35 JAK Inhibitor Basics02:35 What are JAK Receptors03:31 Apoquel and Zenrelia 05:20 Numelvi 07:57 How To Tell If a Pet Is Atopic 09:12 Are JAK Inhibitors Safe with Neoplasia11:32 What Does JAK Selectivity Mean 13:47 Common Side-Effects of JAK Inhibitors 17:01 Using JAK Inhibitors Off-Label18:51 Outro
durée : 00:34:39 - Allergies et intolérances alimentaires - Mardi Gras rime avec carnaval, beignets et costumes. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.
Allergies are more than just springtime sniffles—and they're affecting more people than ever. In this episode, Dr. Anthony Youn sits down with pediatric allergist and immunologist Dr. Zachary Rubin, author of All About Allergies, to break down what's really going on in your immune system and what actually helps. You'll learn why hay fever is getting worse (and why climate change plays a role), the “3 pillars” approach to treating allergic rhinitis, when allergy shots make sense, and why blanket food allergy testing can do more harm than good. Plus, Dr. Rubin unpacks surprising—and very real—conditions like alpha-gal syndrome (a tick bite that can trigger a red meat allergy), aquagenic urticaria (hives from water), and why so many people mistakenly think they're allergic to penicillin. Practical, evidence-based, and packed with takeaways you can use right away—especially if allergies are disrupting your life or your family's.
Seasonal allergies, food allergies, medical allergies and more-Prairie Doc Jill Kruse answers our medical question.
In this episode, we sit down with Lindsey Spangler, Executive Director of Red Sneakers for Oakley and allergy mom, about turning tragedy into lifesaving advocacy. She shares how RSFO is closing critical gaps in food allergy education by bringing together healthcare providers, first responders, schools, parents, and communities. Through awareness, collaboration, and action, the foundation is working to create a safer world for children everywhere.Lindsey Spangler is a board-certified Family Nurse Practitioner with over 15 years of experience in the medical field and co-founder of Red Sneakers for Oakley - Peoria Chapter. She works in urgent care in Peoria, Illinois, where she is deeply involved in community health initiatives, particularly in food allergy education and advocacy. As the co-founder of the Red Sneakers for Oakley – Peoria Chapter, Lindsey is dedicated to increasing awareness about food allergies and ensuring greater access to life-saving epinephrine. She has worked extensively with the Peoria school district to educate staff on recognizing and responding to allergic reactions, as well as developing standardized food allergy guidelines to improve safety in schools. Lindsey is also collaborating with an early childhood center to make it the first allergy-friendly facility in the area. Beyond schools, Lindsey has developed a comprehensive food allergy action plan for a major hospital system in Peoria, aiming to improve care and education for newly diagnosed food allergy patients. She also played a key role in helping Peoria's first allergy-friendly restaurant implement safe dining protocols and provided staff training as a Certified FareCheck Instructor.In May 2023, Red Sneakers Peoria donated epinephrine to this restaurant, marking a milestone in food allergy safety in the region. Lindsey's advocacy is both professional and personal—her four-year-old daughter has anaphylactic allergies, fueling her passion for creating safer environments. She and her husband are committed to teaching their daughter about her allergies from an early age, empowering her to be her own advocate. A former Division 1 soccer player for the University of Tennessee, Lindsey also works to make sporting events more allergy-friendly.Learn more about Red Sneakers for Oakley and be sure to follow them on social media @RedSneakersForOakley
Send a textJames Verschoyle was about to head to Thailand on a fasting retreat, and had just been to the gym when he sat down to have a healthy breakfast as suggested by the trip organizers. James didn't usually order 'plant based' options from the menu, so opted for something simple, yoghurt, fruit, and a smoothie.. but little did James know that this was very close to being his last meal, ever! Join us for this amazing, nail biter of an episode, as we hear how one meal nearly ended James' life. Find out what happened, and listen as James discusses the lasting trauma, the panic attacks, and how this event has unlocked childhood traumas and mental health conversations he didn't even know he needed to address! Fascinating and honest, thank you Jimmy!Helpline: https://mentalhealthhotline.org/california/UK Helpline: https://www.mind.org.uk/BEE POLLEN WARNING: individuals with allergies to bee stings or severe allergies to pollen and pregnant or nursing individuals and young children under the age of two should avoid consuming bee pollen or consult with a state-licensed medical professional before using it!!!Support the show
Spring is right around the corner and as the weather changes and things begin to bloom, that also means the onset of allergy season. Last fall, we sat down with Tina Sindher who shared that while allergies may be affecting more people worldwide, prevention is playing catch up. If you're someone or know someone who lives with environmental or food allergies, we hope you'll tune into this episode to hear some of Tina's strategies for better managing these conditions.Have a question for Russ? Send it our way in writing or via voice memo, and it might be featured on an upcoming episode. Please introduce yourself, let us know where you're listening from, and share your question. You can send questions to thefutureofeverything@stanford.edu.Episode Reference Links:Stanford Profile: Sayantani (Tina) SindherConnect With Us:Episode Transcripts >>> The Future of Everything WebsiteConnect with Russ >>> Threads / Bluesky / MastodonConnect with School of Engineering >>> Twitter/X / Instagram / LinkedIn / FacebookChapters:(00:00:00) IntroductionRuss Altman introduces guest Tina Sindher, a professor of medicine and allergy at Stanford University.(00:01:50) Inside the Immune ResponseWhy our immune systems trigger allergic reactions.(00:03:31) Genes vs. EnvironmentWhether genetics or environment drive allergy risks.(00:06:39) The Microbiome FactorThe role of the microbiome and early exposures in prevention.(00:07:51) A Global Allergy SurgeHow global allergy trends reveal rising health challenges.(00:10:29) Potent Food TriggersWhy some foods cause stronger and faster reactions.(00:12:23) Emerging RisksWhether Alpha-Gal signals new emerging allergy risks.(00:14:21) Multi-Food AllergiesHow multi-food allergies complicate diagnosis and treatment.(00:17:36) Preventing Allergies EarlyWhy early food introduction may help prevent allergies.(00:19:28) Skin's Role in AllergiesThe importance of infant skin health in allergy development.(00:22:13) Testing LimitationsThe limits of current testing methods to truly diagnose allergies.(00:23:47) Standard Testing ProcedureThe current methodologies deployed when testing for allergies.(00:26:02) New TherapiesHow new therapies like OIT and Xolair are reshaping treatment.(00:30:24) The Future of AllergiesThe potential of combined therapies to aid in allergy treatment.(00:33:07) Managing Seasonal AllergiesHow to manage seasonal allergies effectively at home.(00:35:41) Conclusion Connect With Us:Episode Transcripts >>> The Future of Everything WebsiteConnect with Russ >>> Threads / Bluesky / MastodonConnect with School of Engineering >>>Twitter/X / Instagram / LinkedIn / Facebook Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
“I do not believe we should be testing to test. We have to know, is this test going to change management and is it going to make a difference,” says pediatric allergist-immunologist Dr. Zachary Rubin. His knack for providing that sort of straightforward guidance explains why Dr. Rubin has become a trusted voice on allergies, asthma, and vaccines for his millions of followers on social media platforms. It's also why we couldn't ask for a better guide for our discussion on the rise in allergies, asthma, and immune-related conditions in children, and how families can navigate the quickly evolving science and rampant misinformation in the space. On this episode of Raise the Line, we also preview Dr. Rubin's new book, All About Allergies, in which he breaks down dozens of conditions and diseases, offering clear explanations and practical treatment options for families. Join host Lindsey Smith for this super informative conversation in which Dr. Rubin shares his thoughts on a wide range of topics including: What's behind the rise in allergic and immune-related conditions.Tips for managing misinformation, myths and misunderstandings. How digital platforms can be leveraged to strengthen public health.How to build back public trust in medicine.Mentioned in this episode:All About Allergies bookBench to Bedside PodcastInstagramTikTokYouTube Channel If you like this podcast, please share it on your social channels. You can also subscribe to the series and check out all of our episodes at www.osmosis.org/podcast
Forever Young Radio Show with America's Natural Doctor Podcast
Got Allergies Think Natural Aloe Relief! And experts say it's the worst season in 20 years.That's why I ask our returning guest to share on the many factors involved in ALLERGY and WHY ALOE can be a shortcut back to healthier, and applying Health including Vitamin C, that really go together - super helpful for skin, digestion and body wellness including allergies.Guest: Karen Masterson Koch (Cook) truly understands ALOE, health & wellness, and as a health educator, Clinical Nutritionist, (working one-on-one with patients), over 40 years, she has authored 2 health & nutrition books, [heavily referenced with worldwide research – (about health and auto-immune issues), and much more a real pioneer - in Gluten and inflammatory IBS conditions – including ALLERGIES & SKIN issues, having worked at various clinics including the famous Livingston Medical” Immunology & Allergy Clinic” in S. D., CA, - with the world renown Dr. Virginia Livingston MD.Learn more about Aloe LifeAnd listeners CHECK OUT THE RADIO DISCOUNTS 20% offal ANY Aloe Life 17 productsat checkout use the code health20 - or if you prefer to call with a question or order at 1-800-414-ALOE or email info@aloelife.com. Aloe Life products are also available in over 2200 outlets including: Clark's, Mother's, Sprouts, NG, Amazon & online Vita Cost and quality health food stores.
Autoimmune diseases and allergies are no longer rare, they're becoming alarmingly common. Over the past few decades: Autoimmune diseases have increased by over 300% 1 in 3 people worldwide now live with allergies Childhood allergy rates have tripled in a single generation 90% of Sjögren's disease patients are women What used to be seasonal or mild reactions are now triggered by foods, fragrances, stress, heat, light, and everyday environments. So what changed? In this episode of Uncover Your Eyes, Dr. Meenal Agarwal sits down with Dr. Kara Wada, a board-certified allergist and immunologist, to unpack why the immune system is reacting more aggressively to a world it once tolerated — and why women are being disproportionately affected. This conversation takes a deeper look at allergies, autoimmune disease, and Sjögren's syndrome, one of the most underdiagnosed systemic autoimmune conditions, often dismissed as "just dry eyes" or "dry mouth."
Cuba is sliding deeper into crisis as it is cut off from energy sources due to U.S. sanctions. Now a shortage of aviation fuel is affecting Canadians directly as Air Canada cancels all flights, forcing travellers to scramble to get home.And: Ontario is placing every police service under a microscope, after the province's largest police force was caught up in a massive corruption case. Several Toronto police officers now face criminal charges. The province's independent investigation is a move seen by some to try to restore public trust in policing.Also: A new report is giving a better understanding about what drives food allergies in kids. And there's little a parent can do to prevent their child from developing one.Plus: Olympic drones, Alberta separatism, Epstein files, and more.
You've heard breastfeeding protects against allergies and asthma. But have you ever wondered what's actually happening inside your baby's body to make that possible?It's one of those things people say all the time, but rarely explain. And when you're in the thick of feeding, you deserve more than soundbites.In this episode, Dr Renee White sits down with Dr Toby Mansell, a researcher from the Murdoch Children's Research Institute here in Australia. His team studied nearly 900 babies from pregnancy through childhood, and what they found is genuinely fascinating.Together they talk about what happens at the molecular level when babies breastfeed, why certain fats in breast milk seem to reduce inflammation, and what this might mean for immune health down the track.It's science, yes. But it's also context. And hopefully, it helps things make a bit more sense.You'll hear about:How the Barwon Infant Study tracked 900 babies to understand what influences health from early lifePlasmalogens, lipids abundant in breast milk but absent in formula, and why they reduce inflammationWhat chronic inflammation in infancy means for allergies, asthma, and metabolic health laterHow breastfeeding changes infant metabolism at the cellular levelWhat this could mean for formula composition and supplements for all babiesWhether you're breastfeeding, formula feeding, or somewhere in between, this episode helps you understand what's happening biologically. It's research-based clarity without pressure or judgment.Resources & Links:
Have you ever noticed new food reactions, rashes, or unexplained symptoms popping up in your 40s, 50s, or beyond—and wondered, “Why now?”On this episode of the Sky Women's Health Podcast, I'm joined by Dr. Atoosa Kourosh, an award-winning pediatrician and board-certified allergy & immunology specialist, to uncover how hormonal changes during perimenopause and menopause can impact your immune system—and why women sometimes develop new allergies or mast cell activation symptoms in midlife.We talk about:How estrogen and hormonal shifts affect immune functionWhy some women develop true food allergies for the first time, even in their 50sThe often-overlooked mast cell activation syndrome (MCAS) and its common symptomsWhen to seek testing or referral, and how to advocate for your healthEvidence-based and integrative approaches to finding reliefIf you've ever thought, “My body didn't used to react like this,” this episode will help you make sense of these changes—and feel empowered to get answers.Who This Episode is For:Midlife women experiencing new allergies, food sensitivities, or unexplained symptomsWomen in perimenopause or menopause navigating hormonal and immune changesAnyone curious about mast cell activation and its impact on overall health
Bravo's Jennifer Fessler and podcaster/popstar Jackie Schimmel join Jeff and Shane to talk about Jenn's family's medical conditions and unhealthy spending habits. Plus, Jackie is ready to finally to rip up her backyard.• • • Want more Jeff Lewis? Click here to sign up for 3 free months of SiriusXM and listen weekdays to "Jeff Lewis Live" from 12-2pE/9-11aP on Radio Andy Channel 102. Plus, tune into The Jeff Lewis Channel for even more Jeff content streaming exclusively on the SiriusXM app channel 789.• • • Host - Jeff LewisGuests -Jennifer Fessler, Jackie Schimmel, & Shane DouglasDirector - Alyssa HeimrichSenior Producer & Editor - Jamison ScalaAssociate Producer – Oscar Beltran Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
Are modern habits around cleanliness, parenting, and social contact shaping your gut health more than you realise? In this episode, Professor Tim Spector explains how gut microbes are shared between people - through relationships, daily contact, and the environments we live in, and why this matters for long-term health. You'll learn how human contact may be influencing your gut in ways most of us never consider. Tim explains why supporting gut microbiome is less about control and more about balance, and you'll learn simple ways to support a healthier gut through food, social connection and lifestyle habits. If your gut reflects the people you live with and the places you spend time, what small change could you make this week - in your home, your habits, or your social life - that might support your gut for the long term?
Board-certified ear nose and throat doctor, Dr. Maura Cosetti shares important information about tinnitus, also known as "ringing" in the ears and how it can impact your quality of life as this week marks tinnitus awareness week. Also, NBC News' chief consumer investigative correspondent Vicky Nguyen spotlights a New York bakery with a sweet business idea where those with food allergies can eat anything off the menu. Plus, two-time academy award winning actor Christoph Waltz stops by and discusses his role in the upcoming film "Dracula." And, lifestyle expert Shannon Doherty shares some fun crafts to kick off the Olympic and Super Bowl festivities. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
Dr. Hoffman continues his conversation with Dr. Dean Mitchell, a board-certified allergist and immunologist, and the author of “Conquering Candida: The New 30-Day Protocol for Restoring Your Microbiome and Health.”
Unveiling the Yeast Connection: A Conversation on Candida, Allergies, and Advanced Treatments: Dr. Dean Mitchell, a board-certified allergist and immunologist, is the author of “Conquering Candida: The New 30-Day Protocol for Restoring Your Microbiome and Health.” The book updates the longstanding concepts introduced by Dr. Orian Truss and Dr. William Crook. The conversation delves into the symptoms, diagnosis, and treatment of Candida overgrowth, including the role of the microbiome, the misuse of antibiotics, and dietary impacts. Dr. Mitchell also touches upon sublingual immunotherapy for treating food and inhaled allergies, and the emerging understanding of Mast Cell Activation Syndrome (MCAS). The episode is packed with insights from both traditional and integrative medicine, offering listeners a comprehensive view on managing complex immune system issues.
Ceci est un extrait de l'épisode 289, avec Docteur Madiha Ellaffi à écouter ici Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.
This episode explores Alpha-gal syndrome, a tick-associated allergy that causes delayed reactions to mammalian products and is often missed in clinical settings. The conversation with Jeffery Strickler, DHA, RN highlights how Alpha-gal differs from other tick-borne illnesses, the wide range of symptoms nurses may see, and why delayed nighttime reactions are a major clue. The episode also covers hidden risks in medications and medical products and emphasizes the critical role nurses play in recognition, patient education, and safety. Explore related articles for more information: "Tick-borne diseases in the US" in the July 2024 issue of Nursing and "Mammalian meat allergy: Unexpected danger" in the August 2017 issue of Nursing. Transcript
Eczema and Allergies in Kids: Why Reactions Keep HappeningThis week on the Natural Super Kids Podcast, we're continuing our eczema and allergies series with a deeply grounding episode that brings everything we've been discussing into real life.Instead of theory or quick fixes, this conversation walks through three real stories of children with eczema and allergies — each with a very different picture, but a shared theme: symptoms weren't the full story. These families had tried creams, antihistamines, food elimination, and constant management, yet still felt stuck and overwhelmed.We also share how looking beyond symptoms and into gut health, immune regulation, and individual drivers helped shift the picture in meaningful, lasting ways without extreme restriction or fear-based approaches.In this episode, we explore:Why children with eczema and allergies can look completely different on the surface, yet share common patterns of immune dysregulationHow histamine intolerance, gut microbiome imbalance, and reduced immune tolerance can quietly drive ongoing flare-upsWhy removing trigger foods or allergens alone is often not enough and how repeated food elimination can sometimes increase reactivity over timeWhat changes when the question shifts from “What is my child reacting to?” to “Why is their immune system reacting this way?”
Allergies have narrowed Jenna Gestetner's diet to a minimal list of safe foods, and mast cell activation syndrome shapes nearly every aspect of her daily life. A social entrepreneur and creator, Jenna refused to remain “stuck” in her diagnosis. Instead, she cultivated a powerful sense of self-advocacy and confidence, which she now shares with the world online. This episode is an honest conversation about living with an invisible illness, being your own advocate, and defining life on your own terms. This is an episode that you won't want to miss, so tune in now!Jenna Gestetner is a social entrepreneur and creator from Los Angeles, CA who shares her health journey on social media sites TikTok, Instagram and Youtube @jennaxhealth. Jenna's content revolves around building a platform for herself and showing what life with invisible illnesses is like.Be sure to follow Jenna on all social platforms @JennaxHealth
There is a certain kind of nut we should all develop an allergy to. And I'm not talking about peanuts.
Food Elimination Diets for Kids: When They Help and When They Make Eczema WorseWhen your child's eczema or allergies flare, it's natural to start scanning the plate. Dairy goes first. Then gluten. Then eggs. Then anything that feels even remotely suspicious. And yet… the flare-ups keep coming.This week on the Natural Super Kids Podcast, we're continuing our Eczema and Allergies Series by taking a closer look at food elimination — not from a place of blame, but from a place of understanding. We explore why cutting more and more foods can sometimes leave families feeling stuck, stressed, and confused, and why food isn't always the real issue driving ongoing reactions.In this episode, we unpack:• Why food elimination feels like the most logical first step when eczema or allergies show up and why it often becomes unsustainable. • How repeated restriction can quietly impact gut health, nutrient intake, and immune balance over time. • The difference between avoiding a true allergy and navigating food sensitivities with a longer-term plan. • What to focus on instead when your goal is calmer skin, fewer reactions, and a more resilient immune system.
Send me a question or story!Welcome to our first podcast series of the year: DERM DRUGS! We will spend the next few weeks jumping into different categories of medication and provide real world application of when and how we reach for these medications.Our first installment in this series are anti-yeast medications. How do you know when to reach for systemic anti-yeast drugs? Which one should you pick? How long should you treat and when do you recheck?We address all of these questions and more on this week's episode of The Derm Vet podcast!00:00 – Intro02:53 – Azoles07:26 – Which Anti-Fungal to Choose12:27 – Azole Side Effects13:34 – Length of Treatment14:26 – Pulse Dosing18:45 – Overview
As the climate has changed, Austin's allergy seasons have morphed into more of a year-round suffer fest, do-si-do-ing smoothly from cedar or juniper, to grass, then ragweed, and oak. And right now, we're in the thick of cedar season, which is absolutely loving this weather. Host Nikki DaVaughn, a victim of allergies herself, is joined today by Dr. Neha Reshamwala, doctor and founder of Frontier Allergy, Asthma & Immunology, to talk about why cedar is thriving this year, if it's actually getting worse from year to year, and how to treat cedar fever. Want some more Austin news? Then make sure to sign up for our Hey Austin newsletter. And don't forget– you can support this show and get great perks by becoming a City Cast Austin Neighbor at membership.citycast.fm Follow us @citycastaustin You can also text us or leave a voicemail. Interested in advertising with City Cast? Find more info HERE Learn more about the sponsors of this January 21st episode: Jeremiah Program Austin
Allergies and the sideline story.See omnystudio.com/listener for privacy information.
Why Managing Symptoms Isn't Enough for Kids With Eczema and AllergiesThis week on the podcast, we're continuing our eczema and allergies series with topic two and it's a juicy one! This time, we're talking about something so many parents feel in their bones but don't always have the words for: when it comes to eczema and allergies, why does it feel like we're constantly managing symptoms… but rarely getting real answers?
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
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
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
Not Just Fluff: Pet wellness from the pros at Banfield Pet Hospital
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. Their speakers bring this perfect balance of encouragement and deep wisdom, each within their own area of expertise and passion. They do a remarkable job of creating a safe and joyful space where every woman feels seen, supported and empowered to grow. So, join the Radiant Faith and Wellness family today and experience what it means to live rooted, restored and radiant from the inside out. Visit https://www.google.com/search?q=mygracioushealing.com/radiant-event or you can check out their Instagram page at @radiantwellnessevent. Tickets are limited, so make sure you book today and enter the code SAVVY when registering for a special discount. Thanks for your sponsorship. So going back to these ailments, I'm going to reference two other things that you said. 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
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
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.
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
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