Podcasts about Avocado

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

3 Oreos and 1/2 an Avocado join Luis on the podcast today. Their calories are the same, but how each affects our glucose levels is very different. Refined carbs spike glucose, which increases insulin, and puts us into fat storage mode.Another factor to weight is stress and trauma, especially when in functional freeze, where we produce adrenaline, but do not burn it off with movement. Join us live on January 13th 2026 at 10am EST as we take a deeper dive into this topic together.You can register for the FREE Food Therapy session here: https://www.holisticlifenavigation.com/events/weight-and-trauma You can read more about, and register for, the retreat at Blue Spirit Costa Rica here: https://www.holisticlifenavigation.com/blue-spirit----You can learn more on the website: https://www.holisticlifenavigation.com/ Learn more about the self-led course here: https://www.holisticlifenavigation.com/self-led-new Join the waitlist to pre-order Luis' book here: https://www.holisticlifenavigation.com/the-book You can follow Luis on Instagram @holistic.life.navigationQuestions? You can email us at info@holisticlifenavigation.com

Welcome back to this week's Friday Review where I can't wait to share with you the best of the week!     I'm looking forward to reviewing:     The Game of Life and How to Play It (book review) Dementia & Heart Health (research) An Avocado a Day (research)     For all the details tune into this week's Cabral Concept 3612 – Enjoy the show and let me know what you thought!                                           - - - For Everything Mentioned In Today's Show: StephenCabral.com/3612 - - - 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!  

This week on the AI Unraveled Weekly Rundown, the numbers are staggering. We break down SoftBank's race to deploy $22.5 billion into OpenAI before the year ends, and the global record of $61 billion invested in data centers—a boom that is now causing land wars with farmers in Maryland.We also cover the 2026 roadmap, including Meta's leaked "Mango" and "Avocado" models, Google's delay in upgrading Assistant to Gemini, and the US government's probe into Nvidia H200 sales. Plus, ChatGPT hits $3 billion in mobile revenue, proving the consumer model works, even as developers struggle with "buggy" app stores.Key Topics:

Scott Wren of Wells Fargo Investment Institute on global strategy and positioning, plus Steve Liesman wraps his key interview with Fed Governor Christopher Waller. Apple's outlook with Craig Moffett of MoffettNathanson. The Goldman biotech outlook with Salveen Richter of Goldman Sachs. Next week's market catalysts with Adam Crisafulli of Vital Knowledge. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Stupid News Extra 12-18-2025 …It looks like either her husband's head or an avocado

Anna Davlantes, WGN Radio's investigative correspondent, joins Bob Sirott to share what happened this week in Chicago history. Stories include six touchdowns in one game from Gale Sayers, the creation of “Rudolph the Red-Nosed Reindeer,” the winning recipe from the Chicago Tribune’s 1964 Holiday Recipe Submission Contest, and more.

Harmful fats can be incredibly damaging to your health! Find out about the most dangerous fat to remove from your diet immediately and which healthy fats to replace it with. Ditch the unhealthy fats today! 0:00 Introduction: The worst fats for health0:19 Unhealthy fats explained0:53 Monounsaturated and polyunsaturated fats2:02 What are hydrogenated fats?3:11 Saturated fat3:50 Side effects of unhealthy fats 8:57 The most dangerous fat11:48 The benefits of healthy fatWhat are the unhealthiest types of fats? Let's take a look. Saturated fats are very stable and don't react much to oxygen because they don't have double bonds.Fats with double bonds are more unstable and react more readily with oxygen, resulting in increased oxidation. Monounsaturated fats have one double bond, while polyunsaturated fats have many double bonds. More double bonds mean more oxidation. Avocado and olive oil are monounsaturated fats, so they're moderately stable. Polyunsaturated fats, such as corn oil, sunflower oil, safflower oil, soy oil, canola oil, and cottonseed oil, contain many double bonds, so they're unstable and prone to significant oxidation. Hydrogenated oils are unsaturated fats that have been chemically turned into saturated fats. Saturated fats such as lard, tallow, and butter are solid at room temperature and are very stable. Although they are unsaturated fats, fish oil and cod liver oil have potent anti-inflammatory benefits and omega-3s, but can sometimes be rancid due to their instability. Be careful where you source them!Heat and light create toxic byproducts in unsaturated fats called aldehydes. These toxic compounds destroy your DNA, lodge in your cell membranes, and damage the insulin receptors on the surface of your cells. They can also make your cells stiff and fragile. For years, saturated fats have been demonized, and unsaturated fats have been recommended! This has also occurred with other foods, such as red meat and grains. Check out this comprehensive list, which ranges from the most harmful fats to the healthiest. Number 1 is the most dangerous! 1. Partially hydrogenated fat2. Hydrogenated fat3. Reused PUFA frying oil4. Soy oil5. Corn oil6. Sunflower oil or safflower oil7. Cottonseed oil8. Canola oil9. Grapeseed oil10. Rice bran oil11. Peanut oil12. Refined avocado oil13. Refined olive oil14. Conventional lard15. Conventional tallow 16. Coconut oil17. Grass-fed butter 18. Cold-pressed avocado oil19. Cold-pressed, extra-virgin olive oil Dr. Eric Berg DC Bio:Dr. Berg, age 60, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the Director of Dr. Berg Nutritionals and author of the best-selling book The Healthy Keto Plan. He no longer practices, but focuses on health education through social media.Disclaimer: Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients, so he can focus on educating people as a full-time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose, and it is not a substitute for a medical exam, cure, treatment, diagnosis, prescription, or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.

Welcome to episode 335 of The Cloud Pod, where the forecast is always cloudy! This pre-Christmas week, Ryan and Justin have hit the studio to bring you the final show of 2025. We've got lots of AI images, EKS Network Policies, Gemini 3, and even some Disney drama.  Let's get into it!  Titles we almost went with this week From Roomba to Tomb-ba: How the Robot Vacuum Pioneer Got Cleaned Out **OpenAI From Napkin Sketch to Production: Google’s App Design Center Goes GA Terraform Gets a Canvas: Google Paints Infrastructure Design with AI Mickey Mouse Takes Off the Gloves: Disney vs Google AI Showdown From Data Silos to Data Solos: Google Conducts the Integration Orchestra No More Thread Dread: AWS Brings AI to JVM Performance Troubleshooting MCP: More Corporate Plumbing Than You Think GPT-5.2 Beats Humans at Work Tasks, Still Can’t Get You Out of Monday Meetings Kerberos More Like Kerbero-Less: Microsoft Axes Ancient Encryption Standard OpenAI Teaches GPT-5.2 to PowerPoint: Death by Bullet Points Now AI-Generated MCP: Like USB-C, But Everyone’s Keeping Theirs in the Drawer Flash Gordon: Google’s Gemini 3 Gets a Speed Boost Without the Sacrifice Tag, You’re It: AWS Finally Knows Who to Bill Snowflake Gets a GPT-5.2 Upgrade: Now With More Intelligence Per Query OpenAI and Snowflake: Making Data Warehouses Smarter Than Your Average Analyst GPT-5.2 Moves Into the Snowflake: No Melting Required AI Is Going Great, or How ML Makes Money  01:06 Meta’s multibillion-dollar AI strategy overhaul creates culture clash: Meta is developing Avocado, a new frontier AI model codenamed to succeed Llama, now expected to launch in Q1 2026 after internal delays related to training performance testing.  The model may be proprietary rather than open source, marking a significant shift from Meta’s previous strategy of freely distributing Llama’s weights and architecture to developers. We feel like this is an interesting choice for Meta, but what do we know?  Meta spent 14.3 billion dollars in June 2025 to hire Scale AI founder Alexandr Wang as Chief AI Officer and acquire a stake in Scale, while raising 2026 capital expenditure guidance to 70-72 billion dollars.  Wang now leads the elite TBD Lab developing Avocado, operating separately from traditional Meta teams and not using the company’s internal workplace network. The company has restructured its AI leadership following the poor reception of Llama 4 in April, with Chief Product Officer Chris Cox no longer overseeing the GenAI unit.  Meta cut 600 jobs in Meta Superintelligence Labs in October, contributing to the departure of Chief AI Scientist Yann LeCun to launch a startup, while implementing 70-hour workweeks across AI organizations. Meta’s new AI leadership under Wang and former GitHub CEO Nat Friedman has introduced a “demo, don’t memo” development approach, replacing traditional multi-step approval processes with rapid prototyping using AI

Weird week in AI.

In today's MadTech Daily, we cover YouTube TV launching genre-based plans, expanding its sports streaming push, and increasing ads on Shorts. We also cover Pinterest buying tvScientific to expand performance ads to CTV, and Meta reportedly using Alibaba's Qwen in its ‘Avocado' model.

Cette semaine : les architectes de l'IA, GPT 5.2, les meilleurs smartphones, futures lunettes google, data centers dans l'espace, rapprochements Chine et Europe, souveraineté numérique et protection des données de santé.

Das Time Magazine kürt die "Architects of AI" zur Person of the Year 2025. OpenAI kontert Googles Gemini-Erfolg mit GPT 5.2 und übertrifft in vielen Benchmarks wieder die Konkurrenz. Disney investiert eine Milliarde Dollar in OpenAI und bringt 200 Charaktere auf Sora. OpenAI holt sich eine Salesforce-Veteranin als Chief Revenue Officer. SpaceX peilt beim IPO jetzt 1,5 Billionen Dollar an. Meta gibt Open Source auf und baut ein geschlossenes Modell namens "Avocado". DeepSeek nutzt trotz Sanktionen Nvidia Blackwell Chips. Das Pentagon stattet Mitarbeiter mit Google Gemini aus. Die USA fordern bei Einreise künftig fünf Jahre Social Media History. Berliner Zahnärzte verzocken eine Milliarde Euro Rentengelder in Venture Deals. Palantir-Gründer fordert öffentliches Erhängen von Straftätern. Unterstütze unseren Podcast und entdecke die Angebote unserer Werbepartner auf ⁠⁠⁠⁠⁠doppelgaenger.io/werbung⁠⁠⁠⁠⁠. Vielen Dank!  Philipp Glöckler und Philipp Klöckner sprechen heute über: (00:00:00) Intro (00:01:23) Time Person of the Year: The Architects of AI (00:09:34) OpenAI GPT 5.2: Neues Flagship-Modell schlägt Benchmarks (00:15:58) OpenAI wird zum Attention-Grabber wie Social Media (00:20:00) OpenAI holt Slack-CEO als Chief Revenue Officer (00:23:19) Disney investiert $1 Mrd. in OpenAI für Sora-Charaktere (00:32:21) OpenAI plant Adult Content für 2026 (00:38:23) SpaceX IPO: Bewertung jetzt bei $1,5 Billionen (00:41:31) Margin Debt verdoppelt: Bubble-Indikator? (00:48:11) Pentagon nutzt Google Gemini (genai.mil) (00:55:04) Venture Capital Fundraising kollabiert auf $60 Mrd. (00:56:04) Meta gibt Open Source auf: Neues Modell "Avocado" (00:56:55) DeepSeek nutzt Nvidia Blackwell Chips trotz Sanktionen (00:58:30) Oracle Earnings (01:02:04) USA fordern 5 Jahre Social Media History bei Einreise (01:05:39) Berliner Zahnärzte verzocken 1 Mrd. Euro Rentengelder (01:08:56) Palantir Gründer fordert Erhängen (01:14:36) El Salvador kauft Grok für Schulbildung (01:15:30) KI-Hacker besser als 9 von 10 Menschen (01:17:00) Russische Schiffe und Drohnen über Deutschland Shownotes KI-Architekten: Personen des Jahres 2025 - time.com GPT5.2- wired Einführung von GPT-5.2 - openai.com Denise Dresser: Von Slack-CEO zur Chief Revenue Officer bei OpenAI - wired.com Disney und Sora einigen sich - openai.com Disney Google - variety ChatGPTs Erwachsenenmodus kommt 2026 - gizmodo.com SpaceX plant Börsengang 2026 mit über 30 Milliarden Dollar Bewertung - bloomberg.com Zeitpunkt der platzenden Aktienmarktblase bestimmen - linkedin.com Pentagon wählt Google AI-Plattform für Millionen von Mitarbeitern - bloomberg.com Pip Tweet VC- x.com Metas Wandel: Vom Open-Source-Projekt zum profitablen KI-Modell - bloomberg.com DeepSeek verwendet verbotene Nvidia-Chips für nächstes Modell. - theinformation.com Oracle Q2-Gewinnbericht 2026 - wsj.com Grenzkontrollen: Einfluss von Social Media auf Touristenvisa - nytimes.com Zahnärzte - tagesspiegel US Marine enthüllt "ShipOS" mit Palantir zur Beschleunigung des Schiffbaus - axios.com Joe Lonsdale von Palantir äußert sich zu öffentlichen Hinrichtungen - independent.co.uk Elon Musk: Grok-Initiative in El Salvador - theguardian.com KI-Hacker kommen gefährlich nah daran, Menschen zu übertreffen - wsj.com Iron Man - instagram.com Drohnen - digitaldigging.org Google Deepmind - ft.com

This is our daily Tech and Business Report. KCBS's Holly Quan spoke with Bloomberg's Kurt Wagner to tell us about Meta's "Avocado" Meta is working on a new AI model but unlike its previous one this one won't be open source.

Die US-Futures treten vorbörslich auf der Stelle, obwohl Nvidia leicht zulegt, nachdem Donald Trump den Export der H200-Chips nach China genehmigt hat – gegen eine 25-prozentige Umsatzbeteiligung für die US-Regierung. Tech war gestern der einzige Gewinner im S&P 500, angeführt von Broadcom, Nvidia und Microsoft. Für Stirnrunzeln sorgt Meta: Der Konzern stolpert weiter durch seine KI-Strategiewechsel, während das neue Modell „Avocado“ erneut verschoben wird. Gleichzeitig bleiben die Renditen der 10-jährigen Staatsanleihe hoch und belasten die Stimmung vor dem morgigen Fed-Entscheid. Die Märkte rechnen mit einer Zinssenkung, doch Powells Tonfall wird entscheidend sein. Anleger hoffen auf Rückenwind für eine mögliche Jahresendrally. Politisch setzt Trump ein Zeichen: Sein künftiger Fed-Chair muss laut Bericht zusichern, die Zinsen zu senken. Ein Podcast - featured by Handelsblatt. +++ Alle Rabattcodes und Infos zu unseren Werbepartnern findet ihr hier: https://linktr.ee/wallstreet_podcast +++ +++ Hinweis zur Werbeplatzierung von Meta: https://backend.ad-alliance.de/fileadmin/Transparency_Notice/Meta_DMAJ_TTPA_Transparency_Notice_-_Ad_Alliance_approved.pdf +++ Der Podcast wird vermarktet durch die Ad Alliance. Die allgemeinen Datenschutzrichtlinien der Ad Alliance finden Sie unter https://datenschutz.ad-alliance.de/podcast.html Die Ad Alliance verarbeitet im Zusammenhang mit dem Angebot die Podcasts-Daten. Wenn Sie der automatischen Übermittlung der Daten widersprechen wollen, klicken Sie hier: https://datenschutz.ad-alliance.de/podcast.html Impressum: https://www.360wallstreet.de/impressum

In de grote AI-race kijken Facebook-moederbedrijf Meta en ChatGPT-maker OpenAI allebei aan tegen een achterstand op Google met Gemini 3. Hoe ze dat willen inhalen, hoor je in deze Tech Update van Joe van Burik. Verder in deze Tech Update: Google werkt aan niet één maar TWEE slimme brillen voorzien van AI See omnystudio.com/listener for privacy information.

Welcome to Monday everyone!! We spoke to listeners who end up fighting with each because they listen to our show! We spoke to Conrad Sewell and Brooklyn put Kyle and Jackie to the test with Who, What, Where And we spoke to CEO of El Jannah who just sold the company for $800M!! Annnnd... Pete asked him for a black loyalty card. See you tomorrow! See omnystudio.com/listener for privacy information.

With Scott MurrayIn This Podcast: In this episode, returning guest and 50-year organic agriculture veteran Scott Murray shares the remarkable story of how coffee is commercially being successfully grown in Southern California. Scott explains how a single houseplant sparked a multi-variety coffee trial, eventually producing a Geisha harvest that sold out in one day at $796 per pound. He walks us through polyculture design, coffee's surprising climate tolerance, and how California could become a boutique coffee region.Our Guest: Scott Murray has over 50 years of experience in organic agriculture across the U.S. and Mexico and has served as a California conservation official for 33 years. He specializes in farm creation, farmland preservation, and regenerative polyculture systems. Scott now leads pioneering research and consulting on California-grown coffee, managing multi-variety trials and agroforestry-based plantations.1. Who is Scott Murray?Scott Murray is a farmer, consultant, and conservation leader with 50 years of organic agriculture experience in the U.S. and Mexico. He has been a California conservation official for 33 years and specializes in farmland preservation, smart-growth planning, and farm creation. He has recently become a pioneer in growing coffee in Southern California.2. Are people really growing coffee in California?Yes! Scott and his collaborators have successfully grown multiple varieties of coffee in Southern California. Their first commercial harvest in 2018 sold out in one day at $796 per pound.3. How did coffee production begin on Scott's farm?It started as a houseplant experiment when Scott's son Sam bought a coffee plant from a nursery. When it produced cherries, it sparked curiosity. Later, Scott interplanted coffee into a rejuvenated avocado orchard, creating a thriving polyculture system.4. Why grow coffee under avocado trees?Coffee thrives with protection, partial shade, and companion plants. Avocado trees provide a microclimate that buffers wind, sun, and temperature swings. This intercropping also enhances biodiversity and farm resilience.5. What is the difference between monoculture and polyculture?Monoculture: Growing only one crop (e.g., avocados alone).Polyculture: Multiple crops grown together (e.g., avocados + coffee + bananas).Polycultures support pollinators, beneficial insects, soil health, and long-term productivity.6. How do they protect young coffee trees?Scott developed a “coffee protection structure” using:A gopher basketA chicken-wire cageAgricultural shade fabricThis boosts early survival and results in fast, healthy establishment.7. How many varieties of coffee are they testing?Scott is currently trialing 48+ varieties, including rare and exotic types such as Geisha and Whoosh Whoosh.8. What's special about Geisha coffee?Geisha is one of the highest-value coffees in the world, known for its floral, tea-like flavor profile. Scott's California-grown Geisha fetched $796/lb—demonstrating the potential for a specialty coffee industry in California.9. How does California's climate affect coffee quality?Because California coffee cherries often stay on the plant for up to 12 months, the beans can accumulate more complex flavor compounds, potentially elevating specialty coffee quality.10. Why is biodiversity important in coffee farms?More

If you are looking for a sweet treat that's super easy to make, requires minimal ingredients, and is completely moreish – these avocado chocolate truffles are the perfect option. They will satisfy your sweet cravings while also making you feel great! Makes: 8 Time: 15 minutes Ingredients 2 avocados 150g dark chocolate, melted 2 tbsp coconut oil, melted 2 tbsp maple syrup 1 tsp sea salt Method Place all of the ingredients in a blender and blend until smooth. Spoon the truffle mixture into a bowl and place in the freezer to set for 2-3 hours. Once set, roll the mixture into balls and coat in cacao nibs or cacao powder. Store in an airtight container in the freezer for up to 2 months. LISTEN ABOVE See omnystudio.com/listener for privacy information.

In this episode of The Global Fresh Series, we explore three dynamic stories shaping the produce world and beyond. First, we dive into the innovative trend of packing premium avocados in festive Christmas gift boxes—what it means for growers, exporters, retailers and the seasonal consumer mindset. Next, we examine the latest global public-health push around ultra-processed foods: how policy, research and consumer behavior are changing, and why this matters for fresh produce marketers. Finally, we take a delightful detour into the world of agritourism with a UK farmer who invites visitors to cuddle cows—exploring diversification, consumer experience, and how farm storytelling can reshape perceptions of agriculture. Tune in for a wide-angle view of freshness, health, and the unexpected sweet spots in the produce ecosystem.

Pooja does a science experiment at her kids school and it goes sideways, plus Gurdeep helps you find a hat that matches your personality ...AND... we learn how to pick the perfect produce.

Alan Frost, founder of Flava Naturals, and Dr. Joseph C. Maroon, MD, FACS, clinical professor and vice chairman of the Department of Neurological Surgery and Heindl Scholar in Neuroscience at the University of Pittsburgh Medical Center, and author of "The Science of Cocoa," detail recent scientific findings on the cardiovascular and cognitive benefits of cocoa flavanols, the importance of sourcing and processing cocoa, and how cocoa can enhance athletic performance and brain health. The episode also covers the benefits of cocoa for skin health, fighting inflammation, and even mitigating some of the effects of sitting. Dr. Maroon elaborates on his protocols for concussion recovery, including the use of omega-3 fish oil, creatine, and CBD. The episode concludes with a discussion on how cocoa impacts mood and a special discount offer for Flava Naturals products. Just go to FlavaNaturals.com and use coupon code HOFFMAN20 for 20% off site-wide, plus get free shipping on all orders over $30.

Dr. Hoffman continues his conversation with Alan Frost, founder of Flava Naturals, and Dr. Joseph C. Maroon, MD, FACS, clinical professor and vice chairman of the Department of Neurological Surgery and Heindl Scholar in Neuroscience at the University of Pittsburgh Medical Center, and author of "The Science of Cocoa."

Can natural herbs aid recovery from anorexia? What an analysis of Hitler's DNA tells us about how genes shaped his personality; Can surgical anesthesia accelerate memory loss?  Bananas could be interfering with your smoothie's health benefits; Not just sun, but pesticides and herbicides increase risk for melanoma; Chemical residues on produce impair male fertility; Proliferation of fast-paced social media videos are dumbing us down; Doctors aren't less resilient, the demands of medicine are just fostering unprecedented levels of physician burnout.

For more than four generations, Salvadorans have made themselves at home in the greater Washington, D.C. metropolitan area and have transformed the region, contributing their labor, ingenuity, and culture to the making of a thriving but highly neglected and overlooked community. In this episode, we sit down with Ana Patricia Rodríguez, author of Avocado Dreams: Remaking Salvadoran Life and Art in the Washington, D.C. Metro Area (U Arizona Press, 2025). In In Avocado Dreams, Rodríguez draws from her own positionality as a Salvadoran transplant to examine the construction of the unique Salvadoran cultural imaginary made in the greater D.C. area. Through a careful reading of the creative works of local writers, performers, artists, and artivists, Rodríguez demonstrates how the people have remade themselves in relation to the cultural, ethnoracial, and sociolinguistic diversity of the area. She discusses how Salvadoran people have developed unique, intergenerational Salvadoreñidades, manifested in particular speech and symbolic acts, ethnoracial embodiments, and local identity formations in relation to the diverse communities, most notably Black Washingtonians, who co-inhabit the region.This timely and relevant work not only enriches our understanding of Salvadoran diasporic experiences but also contributes significantly to broader discussions on migration, identity, and cultural production in the United States. This interview was conducted by Mary Reynolds, publicity manager for the University of Arizona Press. Her book, The Quake That Drained the Desert (forthcoming in 2026) investigates the 1887 borderlands earthquake that changed surface water and groundwater in Arizona and Sonora, Mexico. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/latino-studies

For more than four generations, Salvadorans have made themselves at home in the greater Washington, D.C. metropolitan area and have transformed the region, contributing their labor, ingenuity, and culture to the making of a thriving but highly neglected and overlooked community. In this episode, we sit down with Ana Patricia Rodríguez, author of Avocado Dreams: Remaking Salvadoran Life and Art in the Washington, D.C. Metro Area (U Arizona Press, 2025). In In Avocado Dreams, Rodríguez draws from her own positionality as a Salvadoran transplant to examine the construction of the unique Salvadoran cultural imaginary made in the greater D.C. area. Through a careful reading of the creative works of local writers, performers, artists, and artivists, Rodríguez demonstrates how the people have remade themselves in relation to the cultural, ethnoracial, and sociolinguistic diversity of the area. She discusses how Salvadoran people have developed unique, intergenerational Salvadoreñidades, manifested in particular speech and symbolic acts, ethnoracial embodiments, and local identity formations in relation to the diverse communities, most notably Black Washingtonians, who co-inhabit the region.This timely and relevant work not only enriches our understanding of Salvadoran diasporic experiences but also contributes significantly to broader discussions on migration, identity, and cultural production in the United States. This interview was conducted by Mary Reynolds, publicity manager for the University of Arizona Press. Her book, The Quake That Drained the Desert (forthcoming in 2026) investigates the 1887 borderlands earthquake that changed surface water and groundwater in Arizona and Sonora, Mexico. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

For more than four generations, Salvadorans have made themselves at home in the greater Washington, D.C. metropolitan area and have transformed the region, contributing their labor, ingenuity, and culture to the making of a thriving but highly neglected and overlooked community. In this episode, we sit down with Ana Patricia Rodríguez, author of Avocado Dreams: Remaking Salvadoran Life and Art in the Washington, D.C. Metro Area (U Arizona Press, 2025). In In Avocado Dreams, Rodríguez draws from her own positionality as a Salvadoran transplant to examine the construction of the unique Salvadoran cultural imaginary made in the greater D.C. area. Through a careful reading of the creative works of local writers, performers, artists, and artivists, Rodríguez demonstrates how the people have remade themselves in relation to the cultural, ethnoracial, and sociolinguistic diversity of the area. She discusses how Salvadoran people have developed unique, intergenerational Salvadoreñidades, manifested in particular speech and symbolic acts, ethnoracial embodiments, and local identity formations in relation to the diverse communities, most notably Black Washingtonians, who co-inhabit the region.This timely and relevant work not only enriches our understanding of Salvadoran diasporic experiences but also contributes significantly to broader discussions on migration, identity, and cultural production in the United States. This interview was conducted by Mary Reynolds, publicity manager for the University of Arizona Press. Her book, The Quake That Drained the Desert (forthcoming in 2026) investigates the 1887 borderlands earthquake that changed surface water and groundwater in Arizona and Sonora, Mexico. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies

For more than four generations, Salvadorans have made themselves at home in the greater Washington, D.C. metropolitan area and have transformed the region, contributing their labor, ingenuity, and culture to the making of a thriving but highly neglected and overlooked community. In this episode, we sit down with Ana Patricia Rodríguez, author of Avocado Dreams: Remaking Salvadoran Life and Art in the Washington, D.C. Metro Area (U Arizona Press, 2025). In In Avocado Dreams, Rodríguez draws from her own positionality as a Salvadoran transplant to examine the construction of the unique Salvadoran cultural imaginary made in the greater D.C. area. Through a careful reading of the creative works of local writers, performers, artists, and artivists, Rodríguez demonstrates how the people have remade themselves in relation to the cultural, ethnoracial, and sociolinguistic diversity of the area. She discusses how Salvadoran people have developed unique, intergenerational Salvadoreñidades, manifested in particular speech and symbolic acts, ethnoracial embodiments, and local identity formations in relation to the diverse communities, most notably Black Washingtonians, who co-inhabit the region.This timely and relevant work not only enriches our understanding of Salvadoran diasporic experiences but also contributes significantly to broader discussions on migration, identity, and cultural production in the United States. This interview was conducted by Mary Reynolds, publicity manager for the University of Arizona Press. Her book, The Quake That Drained the Desert (forthcoming in 2026) investigates the 1887 borderlands earthquake that changed surface water and groundwater in Arizona and Sonora, Mexico. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/art

For more than four generations, Salvadorans have made themselves at home in the greater Washington, D.C. metropolitan area and have transformed the region, contributing their labor, ingenuity, and culture to the making of a thriving but highly neglected and overlooked community. In this episode, we sit down with Ana Patricia Rodríguez, author of Avocado Dreams: Remaking Salvadoran Life and Art in the Washington, D.C. Metro Area (U Arizona Press, 2025). In In Avocado Dreams, Rodríguez draws from her own positionality as a Salvadoran transplant to examine the construction of the unique Salvadoran cultural imaginary made in the greater D.C. area. Through a careful reading of the creative works of local writers, performers, artists, and artivists, Rodríguez demonstrates how the people have remade themselves in relation to the cultural, ethnoracial, and sociolinguistic diversity of the area. She discusses how Salvadoran people have developed unique, intergenerational Salvadoreñidades, manifested in particular speech and symbolic acts, ethnoracial embodiments, and local identity formations in relation to the diverse communities, most notably Black Washingtonians, who co-inhabit the region.This timely and relevant work not only enriches our understanding of Salvadoran diasporic experiences but also contributes significantly to broader discussions on migration, identity, and cultural production in the United States. This interview was conducted by Mary Reynolds, publicity manager for the University of Arizona Press. Her book, The Quake That Drained the Desert (forthcoming in 2026) investigates the 1887 borderlands earthquake that changed surface water and groundwater in Arizona and Sonora, Mexico. Learn more about your ad choices. Visit megaphone.fm/adchoices

How did the Avocado become the toast of the nation? The humble tropical fruit is now common in supermarkets, but even in the 1980s many Americans had never seen an avocado, much less tasted one. How did this once obscure alligator pear come to occupy a central spot in American culture?

I am a Type 2 Diabetic. I was diagnosed in December 2022.Since being diagnosed I have made a lot of life style changes with the goal of being off my diabetes medication.In November 2023 I achieved that goal. In April 2025 my doctor recommended I stopped using a Continuous Blood Glucose Monitor - CGM to monitor my blood glucose levels.I have a positive mindset that owns my diagnosis and response to it.This is my journey and my relationship with diabetes.This breakfast is designed to be simple and nutritious. Avocado on Sourdough with poached eggs on Ezekiel Bread. Bulgarian White Cheese, grape tomatoes, Pink Himalayan Salt, Paprika, Lemon Juice (or Lime Juice).

Yellow Brick Road's Martin Bosley joins Jesse to share his avocado and prawn Sandwich with tahini ginger dressing. He says it's a well-mannered and truly pretty sandwich, all subtle pinks and greens. This could also be the perfect salad for a summer lunch. Avocado and Prawn Sandwich with Tahini Ginger Dressing Dressing 1 tbsp Tahini paste 2 tbsp soy sauce 2 tbsp rice vinegar 2 tbsp sugar 4 garlic cloves, finely chopped 2 tbsp ginger, peeled and grated 2 tbsp sesame oil For the sandwich 12-16 large prawns, depending on their size, cooked, peeled and heads removed 4 slices of baguette or crusty bread olive oil 2 avocados 1 tsp chives, chopped 1 tbsp mayonnaise 1/4 Iceberg lettuce, finely shredded 1 tbsp Japanese Shichimi Togarishi spice mix (optional) To make the dressing: Mix the Tahini paste and soy sauce together. Add the vinegar and sugar, stirring until it has dissolved. Whisk in the garlic, ginger and sesame oil. Mix with a little water until it is thin enough to pour over the prawns. Cut the prawns in half lengthways and lift out the black vein that runs along their backs with the tip of a sharp knife. Drizzle the slices of bread with olive oil and grill until one side is golden. Halve the avocado, remove the stone, peel and place the flesh into a mixing bowl. Using a fork gently mash in the chives and mayonnaise. Spread onto the bread, top with the shredded lettuce and the prawn halves. Spoon a little of the dressing over the prawns and sprinkle with the togarishi. *Shichimi Togarishi is made with 7 different spices, including chilli flakes, orange peel, sesame seeds and seasweed. It can be quite spicy, depending on the brand.

Best Of 2GG: Avocado Checker by Two Girls and a Guy

We're talking about the times you thought you were eating something diet-friendly, but were mistaken. Plus: calories in potatoes, avocados for menopause, why Slimming World is like Taylor Swift, freezer roulette. Send us a voicenote: 07468 286104 If you'd like to mark your weight loss with our exclusive certificates, get Extra Portions of this podcast and win CASH PRIZES go to patreon.com/noshameinagain or find us on the Patreon app. Hosted on Acast. See acast.com/privacy for more information.

In Folge 376 von Rolling Sushi geht es um die neue LDP-Vorsitzende Sanae Takaichi, eine gefährliche Abfahrtsmelodie, Mikan vs. Avocado, Japans ältester Zug, die Fachkräftekrise im Tourismus, eine barrierefreie Burg, Bärenangriffe und Tokyos Babyklappe.

Robby Stein is VP of Product at Google, where he oversees the core products of Google Search—including the new AI Overviews, AI Mode, search ranking, Google Lens, and more. Previously, he led consumer products at Instagram, where he and his teams built Stories, Reels, Close Friends, and other key features now used by billions.What you'll learn:1. Why Google's AI products are suddenly taking off after years of perceived stagnation2. How AI is expanding Search rather than replacing it, contrary to what many predicted3. The three core product principles that have helped Robby build multiple billion-user products4. Inside Instagram's decision to build its own version of Snapchat Stories5. His mantra of “relentless improvement”6. How Google developed AI Mode from concept to launch in just one year7. Why most teams give up too early on potentially transformative products—Brought to you by:• Vanta—Automate compliance. Simplify security: https://vanta.com/lenny• Jira Product Discovery—Confidence to build the right thing: https://atlassian.com/lenny/?utm_source=lennypodcast&utm_medium=paid-audio&utm_campaign=fy24q1-jpd-imc• Orkes—The enterprise platform for reliable applications and agentic workflows: https://www.orkes.io/—Transcript: ⁠https://www.lennysnewsletter.com/p/how-google-built-ai-mode-in-under-a-year⁠—My biggest takeaways (for paid newsletter subscribers): ⁠https://www.lennysnewsletter.com/i/175041217/my-biggest-takeaways-from-this-conversation⁠—Where to find Robby Stein:• X: https://x.com/rmstein• LinkedIn: https://www.linkedin.com/in/robbystein/—Where to find Lenny:• Newsletter: https://www.lennysnewsletter.com• X: https://twitter.com/lennysan• LinkedIn: https://www.linkedin.com/in/lennyrachitsky/—In this episode, we cover:(00:00) Introduction to Robby Stein(04:46) Google's recent success with AI(06:08) The evolution of Google Search(09:41) AI Mode and its impact(15:30) The rise of AEO(18:50) Building successful AI products(21:31)   Embodying relentless improvement(30:10) Lessons from Instagram Stories(35:20) Driving growth in established products(40:08) Balancing optimization and innovation(43:39) The journey of AI Mode: From launch to expansion(48:05) Organizational changes and urgency(49:51) AI Mode vs. competitors(51:35) Core product principles(57:07) Instagram's Close Friends feature(01:03:01) The importance of resources in development(01:06:39) AI corner(01:11:19) Curiosity and learning(01:15:01) Lightning round and final thoughts—Referenced:• Google Gemini: https://gemini.google.com/app• Nano Banana: https://aistudio.google.com/models/gemini-2-5-flash-image• Chat GPT: https://chatgpt.com/• Perplexity: https://www.perplexity.ai/• Google Lens: https://lens.google/• AI Google search: https://www.google.com/ai• Why ChatGPT will be the next big growth channel (and how to capitalize on it) | Brian Balfour (Reforge): https://www.lennysnewsletter.com/p/why-chatgpt-will-be-the-next-big-growth-channel-brian-balfour• Alex Rampell on X: https://x.com/arampell• A 4-step framework for building delightful products | Nesrine Changuel (Spotify, Google, Skype): https://www.lennysnewsletter.com/p/a-4-step-framework-for-building-delightful-products• Look broader, look closer, think younger: Tony Fadell speaks at TED2015: https://blog.ted.com/look-broader-look-closer-think-younger-tony-fadell-speaks-at-ted2015/• Jobs to Be Done: https://www.christenseninstitute.org/theory/jobs-to-be-done/• The ultimate guide to JTBD | Bob Moesta (co-creator of the framework): https://www.lennysnewsletter.com/p/the-ultimate-guide-to-jtbd-bob-moesta• Rinstagram or Finstagram? The curious duality of the modern Instagram user: https://www.theguardian.com/technology/2016/sep/26/rinstagram-finstagram-instagram-accounts• V03: https://v03ai.com/• Pirate GPT: https://www.kickstarter.com/projects/silentmeditation/pirate-gpt/• The Bear on Hulu: https://www.hulu.com/series/the-bear-05eb6a8e-90ed-4947-8c0b-e6536cbddd5f• Dune on HBO Max: https://www.hbomax.com/movies/dune/e7dc7b3a-a494-4ef1-8107-f4308aa6bbf7• Top Gun: Maverick: https://www.imdb.com/title/tt1745960/• Purple pillows: https://purple.com/pillows• Avocado pillow: https://www.avocadogreenmattress.com/products/green-pillow• Justin Bieber's website: https://www.justinbiebermusic.com/• Scooter Braun's website: https://scooterbraun.com/—Recommended books:• Competing Against Luck: The Story of Innovation and Customer Choice: https://www.amazon.com/Competing-Against-Luck-Innovation-Customer/dp/0062435612• The Design of Everyday Things: https://www.amazon.com/Design-Everyday-Things-Revised-Expanded/dp/0465050654• Aurora: https://www.amazon.com/Aurora-High-Stakes-Survival-Navigate-Darkness/dp/0062916475• Project Hail Mary: https://www.amazon.com/Project-Hail-Mary-Andy-Weir/dp/0593135202—Production and marketing by https://penname.co/. For inquiries about sponsoring the podcast, email podcast@lennyrachitsky.com.—Lenny may be an investor in the companies discussed. To hear more, visit www.lennysnewsletter.com

This week, we're joined by Luke Meier-Smith, who took his first World Cup win this weekend in Lake Placid. We caught up with Luke just a few weeks ago in Les Gets to talk about his journey from growing up on an avocado farm in Australia, through BMX and injuries, to finding his place in downhill World Cups. This one's about grit, growth, and what it really takes to make it at the top. So sit back, hit play, and enjoy this episode with Luke Meier-Smith. You can also watch this episode on YouTube here. You can follow Luke on Instagram @luke_ms1 and on YouTube here. Podcast Stuff Supporting Partners Loam Pass Loam Pass are currently offering their 2026 pass, which enables you to access over 70 destination in North America for the bargain price of $250. This is the cheapest you'll ever be able to buy the pass and you can get yours at this price from 1-14th Octcober right here - loampass.com. Fox Racing This episode is supported by Fox Racing and they recently launched their game changing full face helmet, the Rampage RS. Lighter, more comfortable and meeting more safety standards than ever before, the Rampage RS is a leap forward in helmet design. Check it out here. Patreon I would love it if you were able to support the podcast via a regular Patreon donation. Donations start from as little as £3 per month. That's less than £1 per episode and less than the price of a take away coffee. Every little counts and these donations will really help me keep the podcast going and hopefully take it to the next level. To help out, head here. Merch If you want to support the podcast and represent, then my webstore is the place to head. All products are 100% organic, shipped without plastics, and made with a supply chain that's using renewable energy. We now also have local manufacture for most products in the US as well as the UK. So check it out now over at downtimepodcast.com/shop. Newsletter If you want a bit more Downtime in your life, then you can join my newsletter where I'll provide you with a bit of behind the scenes info on the podcast, interesting bits and pieces from around the mountain bike world, some mini-reviews of products that I've been using and like, partner offers and more. You can do that over at downtimepodcast.com/newsletter. Follow Us Give us a follow on Instagram @downtimepodcast or Facebook @downtimepodcast to keep up to date and chat in the comments. For everything video, including riding videos, bike checks and more, subscribe over at youtube.com/downtimemountainbikepodcast. Are you enjoying the podcast? If so, then don't forget to follow it. Episodes will get delivered to your device as soon as it's available and it's totally free. You'll find all the links you need at downtimepodcast.com/follow. You can find us on Apple Podcast, Spotify, Google and most of the podcast apps out there. Our back catalogue of amazing episodes is available at downtimepodcast.com/episodes Photo - Sven Martin

Discover why a third-generation mattress exec is trading spreadsheets for spotlights—and how music could change the sleep industry forever.What happens when you blend sleep science, industry innovation, and live music? In this special episode, Mark Kinsley welcomes Charlie DiCarlo—Senior Key Account Manager at Avocado Green Brands, third-generation mattress industry insider, and accomplished singer-songwriter. Charlie's not only booked to perform *live* at Sleep Summit 2025, but he's also dropping a brand new album and sharing his journey from backstage nerves to business leadership.If you've ever wondered how creativity and the sleep business intersect—or why music might be the best-kept secret for building unforgettable events—this episode is for you. Hear the surprising story of how Charlie went from anonymous open-mic nights to leading accounts for one of the most innovative mattress brands. Mark and Charlie also reveal why family legacy, honest feedback, and a passion for storytelling drive real industry change.Plus, get the inside scoop on what's coming to Sleep Summit 2025, including exclusive live performances and game-changing AI workshops. Don't miss Charlie's live acoustic set, a unique Green Day cover, and the powerful lessons he's learned about blending heart, hustle, and harmony in both music and mattresses.Timestamps:- 00:45 – The Sleep Summit musical surprise nobody saw coming- 02:18 – How brutal feedback made Charlie a better songwriter (and leader)- 04:50 – The strange, true story behind Paper Birds & viral music videos- 07:40 – What it's *really* like growing up in a mattress dynasty- 11:10 – The “Sealy Wars” explained: Wild West of the mattress world- 13:26 – Green Day, folk roots, and Charlie's live acoustic session- 15:30 – Why Avocado Green Brands is different (and why Charlie joined)- 16:55 – How AI is reshaping music—and the mattress business- 18:50 – Meet the Avocados: Who's playing the main stage at Sleep Summit?- 19:50 – Final thoughts and how to join the industry's most creative eventConnect with The FAM Podcast:

MOOBARKFLUFF! Click here to send us a comment or message about the show!Welcome to another odd episode of BFFT! All the regular features are here this episode. Taebyn, Rayne, TickTock, Cheetaro and Ziggy are all here! We play a little this or that, have a review of a movie called Fixed, hear some furry news, and we torture Taebyn with avocados. Taebyn gives us some interesting facts about Rubik's cubes.  We shamelessly plug our other projects and merch, and generally  have a super time. So,if you have nothing to do for about an hour, why not tune in for another T-Riffic (that is Taebyn-Riffic) episode of BFFT! Moobarkfluff everyfur!For those wanting more information about Blucifer, here is the link: https://en.wikipedia.org/wiki/Blue_MustangThis podcast contains adult language and adult topics. It is rated M for Mature. Listener discretion is advised.Support the showThanks to all our listeners and to our staff: Bearly Normal, Rayne Raccoon, Taebyn, Cheetaro, TickTock, and Ziggy the Meme Weasel.You can send us a message on Telegram at BFFT Chat, or via email at: bearlyfurcasting@gmail.com

In this episode of Wives Not Sisters, Alix and Kayla unpack the “propaganda we're not falling for”—from self-help catchphrases to fitness influencers and even avocado toast—before diving deep into their three-year fertility journey. They share candidly about choosing a sperm donor, navigating IUIs and IVF, pregnancy loss, and ultimately turning to surrogacy. Honest, funny, and vulnerable, this episode is a must-listen for anyone curious about queer family building, fertility challenges, or simply enjoying heartfelt conversations on love, resilience, and partnership.⏰ Timestamps:00:01 – Intro & what we're not falling for04:16 – Fitness influencers & unrealistic promises06:46 – Heterosexuality as “propaganda”08:35 – Avocado toast and Mercury retrograde12:38 – Eight-step morning routines & mouth tape13:11 – Beginning our fertility journey15:15 – Choosing a sperm donor23:43 – Painful procedures & women's health advocacy33:14 – Costs and realities of IUI38:34 – Shifting to IVF and mental health challenges53:10 – Pregnancy loss and moving forward58:29 – Choosing surrogacy over adoption01:02:06 – Strengthening marriage through challenges01:04:57 – “Who's the problem?” popsicle editionConnect with us on social media: IG: @wivesnotsisterspod | TikTok: @wivesnotsisterspod Follow our hosts on Instagram: @kaylalanielsen @alix_tucker

Paris Jackson is saying she's not involved in the upcoming Michael Jackson biopic, Taylor Swift and Travis Kelce may be getting married in Rhode Island and we find out the Soup of the Day!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

MY BAD! I FORGOT THE FULL EPISODE! IT'S HERE NOW! Today on the Show, NOAH FEELS ALIVE and not because of Taylor Swift, that announcement came POST SHOW. Then, in honor of the first week of COLLEGE for Johnjay's kids, he's got a game for you. BUT FIRST, an ALL NEW Second Date Update AAAAND Tell us how YOU BLEW IT! Even Noise Machine today is guaranteed to make you question how Nic comes up with these wacky games. All of this and MUCH MORE!See omnystudio.com/listener for privacy information.

A suspected drunk driver in a fatal hit-and-run was found and arrested after El Cajon police say he struck a man who was pushing a shopping cart early Sunday morning near the intersection of Chase and Avocado avenues. An unbelievable sight over the weekend on our local freeway  when a small plane crashed into the center divide on the south bound 805 near Carrol Canyon Road in the Sorrento Valley area. A male polar bear at the San Diego Zoo has died at age 24, according to the San Diego Zoo Wildlife Alliance.   What You Need To Know To Start Your Monday. 

In this episode of Two Pastors and a Mic, we share the jaw-dropping true story from Guatemala that's challenging our doubts and reigniting our faith for miracles - both big and small.You'll hear:

Today, we're going to investigate the truth about avocados, avocado oil, and your health. When avocados arrive at the grocery store, they're often put into a gas chamber and artificially ripened with ethylene gas. The artificial ripening process leaves this superfood devoid of phytonutrients. One research study evaluated 22 different brands of avocado oil and discovered that many products were oxidized, which can cause inflammation. Surprisingly, many products were actually fake avocado oil, mainly composed of soy and canola oils.Approximately 82% of avocado oil is not what it says it is! In the US, there are no official rules on avocado oil or a legally binding definition of the avocado oil extraction process. This has opened the door for corruption.Some avocado oil products contain no avocado oil at all! The origins of your avocado oil can also be misleading. A product can be labeled “product of the US”, but grown and blended elsewhere, as long as the final product is bottled in the US. Avocado oil doesn't always have an expiration or production date, making it difficult to determine how long it's been sitting on the shelf.Fast food guacamole does not contain much avocado. It's often replaced with green peas, hydrogenated oils, and food starches. Cosmetics also claim to use avocado oil, yet soy, palm, and mineral oils are usually listed first on the ingredient list. If you want to buy avocado oil, look for the following:•Dark, glass bottle •Expiration date •Avoid the cheapest brand•Look for the harvest date•Look for green-colored oilWhen choosing avocados, look for Californian varieties, such as the Hass variety. Avoid the cheaper, shiny, bagged varieties. Avocados can be an incredibly healthy food if you choose the right ones. They contain healthy fats, minimal omega-6 fats, and are a rich source of potassium and magnesium.Dr. Eric Berg DC Bio:Dr. Berg, age 60, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.

Full Episodes Available on Patreon.com/SlopQuest Andy finds all the parts to his old Stanley Thermos and is far too excited. Ryan reveals that Ozempic makes the pee pee bigger. Then Andy promises “no more dog shit ideas”. Also, he experiences a harrowing bout of sleep paralysis. Then they find out that the Atari 2600 can beat AI at chess. Then they write a sci-fi story called Race Car 3039: The Future is Gay. They also play with the idea of a Costco airline. Then O’Neill reveals the true building blocks of comedy. Then “Bad Boy Andrew” makes an appearance to shit on O’Neill’s ideas instead of vice versa and O’Neill can’t get enough.

News Headlines, Avocado taste test, This week in audio & More! 

News Healines, Avocado taste test, This week in audio & More! 

Nikocado Avocado is reheating his 2019 mukbang drama nachos and calling out Stephanie Soo for how she handled their infamous feud. Plus, Kayla Malec makes a SHOCKING claim about James Charles' damage control after he supported her abusive ex, Evan Johnson. And Trisha goes viral for her highly-anticipated role in the new 'Animal Crossing' movie!!!

Rachel's favorite musical artist with a famous ostinato! Griffin's favorite meditation on captive-market capitalism!Music: “Money Won't Pay” by bo en and Augustus – https://open.spotify.com/album/7n6zRzTrGPIHt0kRvmWoyaTransgender Law Center: https://transgenderlawcenter.org/