Podcasts about Cream

BEST OF TST: The Antarctica Effect is a series of stories from lost ecosystems and strange radio signals to pyramids that have been published as just happening, when a quick online search will prove that these same stories have appeared over and over and over and over and over and over and over again. In some instances going back over a decade in the case of the Antarctica pyramid. Due to its remoteness and extreme environment, few ever venture there with few exceptions for science or military projects. Several countries have territorial claims in the ice; others have research stations. It is the perfect location to set a science fiction story, a tale of desolation and horror, or a theory of UFOs and lost civilization. In 1936 H.P. Lovecraft published “At he Mountains of Madness”; two years later in 1938 a book called “Who Goes There?” was published; that same year Neuschwabenland was explored by Germany; in 1951 “The Thing from Another World” was released, based on the 1938 book, which lead to the 1982 movie “The Thing”; In 1998 The X Files movie released; and in 2008 a mocking documentary was published online with images that became source material for Antarctica conspiracy theories. Those theories expanded after Lake Vostok produced evidence of 3,500 different species, resulting in leading authorities visiting the icy world; this story was later substituted with authorities traveling to see the UFO in ice, the same one from that mocking documentary. Then whistleblowers surfaced talking about weapons and technology that were already public knowledge, leading to a thought that perhaps there is something there and people, for the wrong reasons, were getting close, thus requiring the presence of disinformation and misinformation agents, just as the pentagon used UFOs to cover up development of the F-117.*The is the FREE archive, which includes advertisements. If you want an ad-free experience, you can subscribe below underneath the show description.FREE ARCHIVE (w. ads)SUBSCRIPTION ARCHIVEX / TWITTER FACEBOOKWEBSITEBuyMe-CoffeePaypal: rdgable1991@gmail.comCashApp: $rdgable EMAIL: rdgable@yahoo.com / TSTRadio@protonmail.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-secret-teachings--5328407/support.

Things get gossy this week as Alaska and Willam talk about the cameo performances at Drag Show 5000, desert drag shows, and government shut downs. Plus a warning about police entrapment at cruising hot spots, and letters about Cox media and the CDC's of SF.Join us at the Race Chaser LIVE After Party in SF on Nov 4th at Oasiswww.sfoasis.com/eventsListen to Race Chaser Ad-Free on MOM PlusFollow us on IG at @racechaserpod and click the link in bio for a list of organizations you can donate to in support of Black Lives MatterRainbow Spotlight: Passionfruit by Chrissy ChlapeckaFOLLOW ALASKAhttps://twitter.com/Alaska5000https://www.instagram.com/theonlyalaska5000https://www.facebook.com/AlaskaThunderhttps://www.youtube.com/channel/UC9vnKqhNky1BcWqXbDs0NAQFOLLOW WILLAMhttps://twitter.com/willamhttps://www.instagram.com/willamhttps://www.facebook.com/willamhttps://www.youtube.com/channel/UCrO9hj5VqGJufBlVJy-8D1gRACE CHASER IS A FOREVER DOG PODCASTSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today we are joined by Liam Cullagh and Strider Wilson to Draft THE COOLEST DUDES of all time. What is COOL? is it chill vibes? Alpha energy? or just being a historical figure. The bros even go as far as childhood friends. From Rock Stars to Presidents to Athletes, the bros really breakdown all aspects of a cool dude. Today we have a LIVE chat voting and we also call Mr.Cream aka Aaron to judge! Let us know who you think won in the comments! #chadandjt #goingdeepwithchadandjt #draft #mountrushmore We are live streaming a Fully unedited version of the pod on Twitch, if you want to chat with us while we're recording, follow here: https://www.twitch.tv/chadandjtgodeep Grab some dank merch here:https://shop.chadandjt.com/ Come see us on Tour! Get your tix - http://www.chadandjt.com TEXT OR CALL the hotline with your issue or question: 323-418-2019(Start with where you're from and name for best possible advice) Check out the reddit for some dank convo: https://www.reddit.com/r/ChadGoesDeep/ Here is the Total Draft Standings: (s/o HandA on reddit)Chad: 12 wins JT: 13 wins Strider: 15 wins Chris Parr: 11 winsBrad Fuller: 1 win (The Ultimate Champ)Joe Marrese: 1 winKevin Fard: 0 wins Liam Cullagh: Going for first dub! Thanks to our Sponsors:Brotege: The Best Skincare products for bros - get started today for just 10$ Visit https://www.brotege.com/deep HomeChef: The Best Meal Kits! Go to https://www.homechef.com/godeep and get 50% off your first box + free dessert. Hims: The Best Hair Loss solutions for men. Go to https://www.hims.com/godeep and get started today with an online consult with a professional. PRODUCTION & EDITS BY: Jake Rohret

Bush and Richie need your help with how to make a certain pastry item worth eating.

Butter is down. Powder is heavy. Cheese is struggling. But whey proteins? They're the shining star. In this episode of The Milk Check, host Ted Jacoby III sits down with Josh White, Gus Jacoby, Diego Carvallo, and Jacob Menge to break down what's really moving the dairy market this fall. We cover: Why WPC 80 and whey protein isolate remain in tight supply How weak butter, powder, and cheese are reshaping herd economics What today's demand means for dairy markets heading into 2026 They're the shining star now, but can whey proteins hold at $10/lb without burning out? Listen now to hear Jacoby's take on what's in the stars for dairy this year and beyond. Got questions? Got questions for The Milk Check team? We've got answers. Submit your questions below and we'd be happy to get back to you or answer your question on the podcast. Ask The Milk Check Ted Jacoby III: Welcome, everybody, to the September edition of the Jacoby Market discussion on our Milk Check podcast. Today, we've got Josh White, head of our dairy ingredients group. We've got my brother Gus to talk about what's going on with milk, cream, and UF milk. We have Diego Carvallo on our international business and nonfat business teams. And then we got Jacob Menge with risk management and trading strategy. So, Gus, let's go ahead and start with you. It's September. This is usually the time of year when everybody is shipping a lot of milk into the Southeast. How do things look in milk, and what's going on in cheese and UF right now? Gus Jacoby: Certainly, Ted, milk has gotten tight as it typically does this time of year. I wouldn't say, though, relatively speaking, for mid-September that we're all that tight. Obviously, milk production reports have been up recently; there's more milk than we had last year. Yes, we've added processing capacity in [00:01:00] certain regions of the country, like the western portion of the upper Midwest, and, of course, the Southwest. However, in many areas, early fall tightness does exist. But it's a bit longer than last year. Where we really need to look at, though, is the component area and some of the products, such as sweet cream. That's certainly very long. We know about butterfat being much higher today than it was just a couple of years ago. And I would say the cream markets, which typically in early fall draw some pretty high multiples, those multiples are tempered to a fair amount. Cream can be had at a time when it is typically tough to find. So, there's no doubt that what we're seeing out in the marketplace, and I would say from coast to coast, is more cream than what we're used to. And certainly, more of a buyer's market in the fall than it ever has been, at least in the history of the industry that I've seen.  Now, on the flip side, the protein markets are a bit interesting. I wanna let Josh speak on the powder side, but we are seeing that UF milk is having a strong comeback. People need protein, whether it be for fortification [00:02:00] needs and natural cheese, whether it be for health and wellness shakes, whether it be for what have you. That product is getting a lot of attention. And certainly, the one area that I'm seeing this fall that's got some tightness to it. Ted Jacoby III: Josh, what are you seeing on the protein side in your neck of the woods? Is what Gus is seeing with UF milk translating all the way over into dried proteins? Josh White: The most interesting of the product categories right now and the one gaining the most attention is in the whey protein sector. We're feeling pressure across a lot of the storable dairy products right now, but the one that remains very tight are the WPCs, in particular WPC 80 and whey protein isolate. The storyline hasn't changed a whole lot from prior discussions. We went into the year, and there was some trade disruption that masked how tight the market was. We knew a lot of capacity was coming online thi...

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In this episode, we visit a part of Kentucky we've never been to and watch some high school football.  The differences between a small school gameday experience vs a power five gameday.  Suntan lotion ice cream, hamburger helper for breakfast, two new NFL stadium foods and more!

Ce mardi 30 septembre, Marjorie Hache anime RTL2 Pop-Rock Station avec deux heures rock intense et de pop percutante. L'émission débute avec Prince et "Cream", suivie par Coach Party, qui présente son album de la semaine Caramel avec le titre "Girls!". Parmi les classiques, on retrouve T. Rex, The Clash, "Spirit in the Sky" de Norman Greenbaum, Red Hot Chili Peppers avec "Dani California" et "Once Upon A Time In The West" de Dire Straits. Gorillaz et Sparks signent "The Happy Dictator", et la reprise du soir est "Wild Thing", popularisée par The Troggs et revisitée par Black Honey. L'émission fait également découvrir ou redécouvrir des titres Muse, The Hives, Refused, Secret Girls et Anna Calvi, combinant nouveautés, classiques et découvertes pour une programmation complète et variée jusqu'à minuit. Prince - Cream CMAT - Euro-Country T.Rex - Metal Guru Eiffel - A Tout Moment La Rue The Clash - Police On My Back Depeche Mode - Suffer Well Norman Greenbaum - Spirit In The Sky Coach Party - Girls! Nirvana - Breed Rose Tattoo - Rock N Roll Outlaw Les Rita Mitsouko - Andy (English Version) Gorillaz - The Happy Dictator Feat. Sparks Black Honey - Wild Thing Red Hot Chili Peppers - Dani California Metallica - Enter Sandman Daffo - Dagger Song Dire Straits - Once Upon A Time In The West System Of A Down - Chop Suey ! The Hives - Legalize Living Aerosmith & Run Dmc - Walk This Way Refused - New Noise Secret Girls - Witch Level The Byrds - Mr Tambourine Man Anouk - Nobody's Wife Amy Winehouse - Valerie King Crimson - The Court Of The Crimson King Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

In these clips from three years ago, a woman calls with a hedgehog tale, I wondered about an MPs hair-don't and we talked about comedy overseers.

This week, the Mike give their yearly review of the PWI 500.Please consider helping Mikey: https://gofund.me/46b0b4fbfacebook.com/drivebypodArchives:danielgrothe.us danielgrothe.net danielgrothe.at

Efficacy of topical tofacitinib 2% cream in the treatment of nail lichen planus.Iorizzo M., Indian Journal of Dermatology, Venereology and Leprology.:1-2.JAK Inhibitors and Inflammatory Nail Disorders: A Systematic Review of Clinical Outcomes and Therapeutic Potential.Iorizzo M, Sechi A, Neubauer ZJ, Zhou M, Lipner SR., American Journal of Clinical Dermatology. 2025 Apr 23:1-2.

Dylan Huntzinger and Alex Roig link up to discuss Thunder players stats last year, and if they will go higher or lower than the year prior! Shai hitting 50/40/90? Chet DPOY? Dub leveling up? Cookies and Cream, give or take? More mouths to feed with less opportunities, BARS, and more! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

“Is that Richard Pryor?”   Released 04/21/1992, the 3rd official BEASTIE BOYS studio album, CHECK YOUR HEAD, is a genius title because this album is “all up in here” and is the perfect psychedelic ASMR accompaniment to justify your luxury headphone purchase.    While this episode is more than a little bit “off the reservation” we feel like with the right headphones and the right relaxers you'll be in just the right mood to really enjoy it from beginning to end.    Loaded up with a wide variety of sonic textures, grooves, and more 70's vibes than even Tarantino can shake a stick at (including the gratuitous use of Hammond B-3 keyboards and visions of wood paneled walls and orange shag carpeting), CHECK YOUR HEAD is the perfect album to make the trip back to 1974 “back when thunder sounded like thunder”. Get ready for a Bunkerpoon ghost story regarding some paranormal activity captured during our recent Mastodon episode, find out what you're NOT supposed to do when the red tide reaches the slippery shores of Snooch Gulch, remember that “Eerie Inhabitants 1988 thunder does not sound like 2025 thunder“ and JOIN US for CHRONICLES II: Part II – Off The Reservation with the BEASTIE BOYS and get ready to CHECK YOUR HEAD. Visit www.metalnerdery.com/podcast for more on this episode Help Support Metal Nerdery https://www.patreon.com/metalnerderypodcast Leave us a Voicemail to be played on a future episode: 980-666-8182 Metal Nerdery Tees and Hoodies – metalnerdery.com/merch and kindly leave us a review and/or rating on your favorite Podcast app Follow us on the Socials: Facebook - Instagram - TikTok Email: metalnerdery@gmail.com Can't be LOUD Enough Playlist on Spotify Metal Nerdery Munchies on YouTube @metalnerderypodcast Show Notes:   (00:07): “It sounds like Eerie inhabitants thunder…”/ “They had better thunder than we did…”/ “There's a crack in the ice wall…” / #flatearther / “My ears are perfect…”/ “I can't see Mt. Everest from my house…”/ “The thunder they had in the 1800's…”/ ***WARNING: #listenerdiscretionisadvised *** / “How long were you married?” / ***WELCOME BACK TO THE METAL NERDERY PODCAST!!!*** / “Actually it's part III, officially…”/ #ChroniclesII (04:47): ***PATREON SHOUTOUTS*** / JOIN US on the Patreon at patreon.com/metalnerderypodcast / “It's Cream of Crème soup…it's gonna stick to your ribs…”/ You can EMAIL US at metalnerdery@gmail.com with your #Shittah / #LiftTheCurse FLY OR DIE (Don't Bury The Dream) / “You wanna do it?” / #PsychicSlayerOfTheEpisode / “I don't wanna play no more…” / #BunkerpoonGhostStory /  “Is that 3-D?” / “Write in 7's…”/ #Slayer BORN OF FIRE (Seasons In The Abyss – 1990) /  #SmogMountain  (13:27): #TheDocket METAL NERDERY PODCAST PRESENTS:  BEASTIE BOYS – CHECK YOUR HEAD / #OffTheReservation / #markthetime / “You guys remember the GOOD thunder?”/ Released 04/21/1992; the 3rd official #BEASTIEBOYS studio album… / NOTE: Polly Wog Stew was their first EP / “We had different sun in 1988…”/ Find out what you're NOT supposed to do when the red tide reaches the slippery shores of Snooch Gulch. / BEASTIE BOYS (Polly Wog Stew – 1982) / “You put a lot of emphasis on…” (21:47):  #CheckYourHead / JIMMY JAMES / “This next one is the first song on our new album…”/ “Yo, welcome to Rap Nerdery…” / “It's a LOT different than the first one…”/  FUNKY BOSS / “That's some 70's sounding shit right there…” / “Is that Richard Pryor?” / PASS THE MIC    (27:37): GRATITUDE / #onmicburp / #usethoseheadphones / “Sound designed soundscapes for your brain…”/ LIGHTEN UP (with a healthy dose of 70's Hammond keyboard tones…) / “That's 70's right there…all day…”/ FINGER LICKIN' GOOD  The 70's atmosphere stuff fair outweighs the rap stuff… / SO WHAT'CHA WANT! / “That's some 70's keyboards right there…”   (36:37): THE BIZ VS THE NUGE + TIME FOR LIVIN' / “That sounds like old school punk…”/  SOMETHING'S GOT TO GIVE / “There's a lot of texture to this…that's just all vibe music right there…”/ “I just wanna get high now…”/ THE BLUE NUN + STAND TOGETHER / Some psychedelic #ASMR to justify your luxury headphone purchase… / “It's like synthesized farting…”   (44:47): POW / “I'm sensing a huge hairy bush…”/ “Slow it down…” / “You need to handle that for a little bit…it wouldn't quit looking at me…” / #MyPrecious / THE MAESTRO /  “See, they remixed and remastered the weather…” / GROOVE HOLMES / The sound of Hammond B-3 organ, wood paneled walls, and orange shag carpeting that made the 70's an epic decade…    (51:17):   LIVE AT P.J.'s / “They say ‘y'all' a lot…”/ “It feels like it's 1974 and I'm just hanging out…with the GOOD thunder…”/ MARK ON THE BUS + PROFESSOR BOOTY / #usethoseheadphones / “They're genius for calling it CHECK YOUR HEAD because this album is “all up in here”/ “It should be called “In 7's” but it's not, it's IN 3'S…”/ “It's totally 70's T.V.” / “It's a lot to digest…”/ #edibles    (1:01:27): NAMASTE / “What do we call him? Is that Harold?” / #readthoselyrics #atmospheric #usethoseheadphones #usethoserelaxers / “Everything we did today was NOT our general wheelhouse…”/ “I'm sorry #KISS fans…”/ “There's something for everybody…”/ “This was definitely a little ‘off the reservation'…”/ #MushroomChroniclesII / THANK YOU FOR JOINING US! (WE HOPE YOU ENJOYED THE TRIP!) / #ThePoopCruise / #shitwater / #untilthenext #outroreel 

FIUR 847 / Eddie Halliwell's weekly Fire It Up radio show.

RecipeChocolate cracknell 150g golden syrup 75g butter chopped 30g cocoa powder 100g chopped dark chocolate 150g cornflakes Line a cake tin with parchment paper. Place the syrup, butter and cocoa in a saucepan over medium heat and cook until butter is melted and the mixture is smooth. Add the chocolate and turn off the heat. Stir until the chocolate is melted and mix in the cornflakes until completely coated. Press into the cake tin and level off the top. Cool and then chill to set. Remove from tin and cut into pieces.Whiskey custard cream 300ml whole milk 50ml whiskey 3 egg yolks 100g castor sugar 10g plain flour 15g cornflour Place the milk and whiskey in a saucepan and heat until simmering. Whisk the yolks with the sugar, flour and cornflour until well combined. Pour half the milk mixture onto the yolk mixture and whisk well. Pour back into the remaining milk and stir gently over low heat, constantly until the mixture thickens. Pour into a clean bowl and cover the surface with cling or parchment paper. Cool and then chill.250ml double cream Whisk the cream to stiff peaks and fold into the chilled custard. Spoon or pipe onto the cracknel.

Tyler Carr has to give a speech at his alma matter to the NEW young alumni recipient; What is he going to say?!  Speculation comes in with 'Wrong Answers Only', an 'event' announcement with a chance to Beat the Box Office, more Flo Rida tickets and another person hits the Standby list for The Energy Jet Dream Vacation!@TylerCarrfm @Wheelerj28 @Energy106fm Tyler Carr on Tik Tok

Christian sat down to watch the footy over the weekend and christened his brand new CREAM couch with red wine.. needless to say it did not end well. So we're asking for more your furniture stories to help ease the pain.. email us: christian@christianoconnnell.com.auSee omnystudio.com/listener for privacy information.

She's the British style guru who told millions of women "what not to wear," but now Trinny Woodall is revealing the secrets to her famously flawless skin. This week on The Formula, we're getting the full story of how she went from a TV icon to a global beauty founder, building an empire on the philosophy of “skin first, makeup second.” We also uncover the truths behind her viral Match2Me algorithm and the biggest beauty mistakes we've all been making. Trinny is sharing the beauty trends she'd ban forever, the one product that took 57 attempts to perfect, and the exclusive details of what's really inside her bathroom cabinet. Get ready to take some serious notes. PRODUCTS MENTIONED: Match2Me Skincare Match2Me Makeup Plum Up Microneedle $130 See The Light SPF50+ Moisturiser $130 Take Time Back Eye Treatment $122 Overnight Clarity Retinnal / Niacinamide Serum $142 PHA Exfoliant Tiptoe In $68 Reveal Yourself AHA Exfoliant $75 Plump Up Peptide HA Serum $140 Makeup Stacks Lip2Cheek $49 Trinity Stick: LIP+CHEEK+EYE $68 BFF SPF 30 Cream $78 Refillable Face Cleansers FOR MORE WHERE THIS CAME FROM: Watch & Subscribe on YouTube – Watch this episode, tonight at 7pm! Catch it here. Follow us on Instagram: @youbeautypodcast Follow us on TikTok: @youbeautypod Join our You Beauty Facebook Group here For our product recommendations, exclusive beauty news, reviews, articles, deals and much more - sign up for our free You Beauty weekly newsletter here Subscribe to Mamamia here GET IN TOUCH: Got a beauty question you want answered? Email us at youbeauty@mamamia.com.au or send us a voice note on Instagram! You Beauty is a podcast by Mamamia. Listen to more Mamamia podcasts here. CREDITS: Hosts: Kelly McCarren Guest: Trinny Woodall Producer: Sophie Campbell Audio Producer: Tegan Sadler Video Producer: Artemi Kokkaris Just so you know — some of the product links in these notes are affiliate links, which means we might earn a small commission if you buy through them. It doesn’t cost you anything extra, and it helps support the show. Happy shopping! Mamamia acknowledges the Traditional Owners of the Land we have recorded this podcast on, the Gadigal people of the Eora Nation. We pay our respects to their Elders past and present, and extend that respect to all Aboriginal and Torres Strait Islander cultures.Become a Mamamia subscriber: https://www.mamamia.com.au/subscribeSee omnystudio.com/listener for privacy information.

Lords: * Megan * https://www.megancarnesmusic.com/ * Austin * https://austinmwav.com/ Topics: * Going for a super long walk is amazing * "Elevated" horror is a sham * I was there when Every 5x5 Nonogram section 303 finished * NPC Dialog Test by Nintendo Europe #NintendoEurope * https://x.com/MarioBrothBlog/status/1863976914349621280 * My breakfast dogma * Not bringing my shitpost music/mashup ideas to life because I'm afraid they'll be more popular than my actual music Microtopics: * Music for films and video games. * The Paper Labyrinths theme. * Feeding your cats and yourself. * Exercising, drinking water, you know, all of the worst things. * Explaining to the doctor that you're depressed and he asks if you've been eating well and exercising and you say "no, because I've been depressed." * Turning 35 and becoming interested in birds. * Shazam for birds. * Birdpilled and Avianmaxxing. * Taking the L in Chicago and eating Dick's in Seattle. * Cream cheese on a hot dog. * The late Chicago on a Bun. * Regional food that you get outside of the region. * St. Louis style barbecue. * Ordering Jack in the Box at 1am and regretting it immediately because you are in your 30s. * Eating a spicy chicken sandwich in the prime gremlin hours. * Feeling bad because you ate bad. * Forty years later, thinking "Maybe I shouldn't have eaten all that White Castle" * The kind of person who would call himself a genius. * Sometimes it's fun to be goofy and have fun. * Horror movies vs. anxiety movies. * Media imbibers. * The film critic opinions of your Trekkie mom. * The high audience score, low critic score, and vice versa. * Applauding a huge pile of garbage. * Whether anyone ever self-applied the "IDM" genre. * The Oscar Genre. * Very good movies nominated for Oscars. * Braindance. * Cringe (Derogatory) * The only good form of multiplayer. * One of the hominids that watched a different great ape figure out fire. * What happens when they run out of nonograms? * Morons welcome! * Twitch plays Every 5x5 Nonogram. * Twitch plays Dark Souls never getting out of that pool of water in the tutorial area. * Every star going out at the same time. * In the short run, everyone will be fine. * Getting bored of your death anxiety. * Life is meaningless and nothing matters and that rules actually. * Extremely sensible anxieties. * Setting an alarm to periodically tell your friend that you're not annoying and I don't hate you. * Whether everyone should be afraid of heights. * A database of all the kinds of movements a rollercoaster can make so you can search for the types you like. * Do you ever get thirsty? Studies say people with ADHD need to drink water. * Taking a drug test at your job and worrying that the test people will notice that you're dehydrated. * The quick brown fox jumps over the lazy dog in all caps. * Mr. Jock, TV quiz PhD. * There really are castles in the eyes of people see them. * Role-playing the skeleton of Ben Shapiro in a D&D campaign. * What's the difference between being an asshole and role playing an asshole? * The 'shopkeepers are not copyeditors" apostrophe. * Eating your breakfast burrito over the counter. * Things that people say are good for your mental health. * Anxiety medication that gives you terrible nightmares. * Your anxiety meds making you feel okay about the zombie apocalypse. * Revenge bedtime procrastination. * The kidnapping advice episode. (FBI don't listen to this one.) * Kids are funny. (Just trust us.) * Playing in a band with your best friend for fifteen years. * Kids: they're sticky everywhere. * Never making any shitposts because someone might like them better than your regular art. * Receiving a series of increasingly aggressive answering machine messages from the piece of public art across the street from your apartment.

This week I interview Dominatrix , dancer and content creator Mistress Cream. We share some laughs about our personal lives then she talks about getting into the strip club young and escorting. She discuss finding out about BDSM thru the club and becoming a Pro Dom. She answer the question of " How Do a Girl do the business and not drift to porn?" She breaks down why she hasn't done porn and never will. Want More Content? 2 ways to get it1. Subscribe my Savage Smoke Sessions on Spotify ( $4.99 a month)⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://podcasters.spotify.com/pod/show/smokethisova/subscribe⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠2. Become A Premium SmokerSubscribe to the Premium Smoke Room On Loyalfans⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.loyalfans.com/PremiumSmokeRoom⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Want More Content. Become a Premium Smoker⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠for 5 Premium Podcasts , Special Events and More $25.99 a monthSponsored ByHottest Adult Mag Online⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://eroticismmagazine.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hottest Adult Film Company⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠blusherotica.com/videos⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠SmokeKind The King Of THCa⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://smokekind.com/?ref=bobbie_lucas⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠PassDat Clothing⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.teepublic.com/user/the-inhaling-potnas⁠⁠⁠⁠⁠⁠⁠Sara Jay CBD⁠⁠⁠https://sarajaycbd.com/⁠⁠⁠enter promo code: BOBBIE to receive 10% off your orderPorn/ Music/ Social Media⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://allmylinks.com/pornrapstar⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Get The Merch:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.bonfire.com/store/s-t-o-merch-store/⁠⁠⁠Guest: Mistress Creamhttps://x.com/CreamzDreamz01linktr.ee/creamthedream

In spring I start to get impatient for those gorgeous summer fruit. It's then that I'll resort to using tinned fruit, and New Zealand peaches are some of the best you can get. Makes 20x30cm tray Ingredients 200g butter 1 cup sugar 1 egg 1 tsp vanilla 2 cups plain flour + extra 1 tbsp 2 tsp baking powder 1 can tinned NZ peaches, drained and fruit chopped 1/3 cup sour cream Method Preheat oven to 175 C. Line a Swiss roll tin. Cream the butter and sugar and then beat in the egg and vanilla. Mix in 2 cups flour and the baking powder and press all but ½ cup of the mixture into tin. Scatter the chopped peaches over the base. Add the extra tablespoon of flour to the remaining dough and mix together. Strew this over the fruit and dab teaspoons of sour cream over the top. Bake for 45 minutes or until top is golden. Leave to cool and slice either into fingers or squares. Serve warm as a dessert with whipped cream or ice cream or keep airtight in fridge and eat as a slice. LISTEN ABOVE See omnystudio.com/listener for privacy information.

This week: Everything announced in last week's Nintendo Direct, Nintendo's patenting stuff again, Sony launches new PlayStation parental control app, and Randy Pitchford doing Randy Pitchford things.     Also: Cyberpunk mods, airplane seats, going back in time, couples gaming habits, plants, new dads, and more.     Games discussed: Hollow Knight: Silksong, SHINOBI: Art of Vengeance, Is This Seat Taken?, Fortnite, Not Sure About That   Support Patreon     Contact Website Discord Bluesky Threads Instagram Facebook     Follow TCGS on Bluesky David on Bluesky Sean on Bluesky Mat on Bluesky James on Bluesky     Watch Twitch YouTube     Listen Spotify Apple Podcasts Pocket Casts     Credits Music by Nick Parton Art by Dave Chong

FIUR 846 / Eddie Halliwell's weekly Fire It Up radio show.

Krunching Gears - The Rally Podcast. 2025 Season, episode 37. In this episode, we first review Rali Ceredigion with Jon Armstrong and Shane Byrne, who join us to discuss their maiden European Rally Championship (ERC) and British Rally Championship (BRC) wins. In the second part of the podcast, we are joined by Eamonn Kelly—Rally3 winner—along with Kyle McBride and Joe Kelly, to talk about their battle for top Junior BRC honours and Stellantis Cup points. Chapters Start 00:00:00 Jon & Shane 00:04:40 Eamonn, Kyle & Joe 00:39:00

Damson Cheesecake Cream Damson Puree 500g damsons 200g granulated sugar Place the damsons and sugar in a pan and allow to gently simmer until the fruit is pulpy and any fruit removed from the stone. Scoop out the stones with a peascoop or a slotted spoon.Blend the pulp and then pass through a sieve. Store in sterilized jam jars. 250g mascarpone 150ml double cream 1 teaspoon vanilla paste 2 tablespoons icing sugar 150ml natural thick yoghurt 200g damson puree Whisk the mascarpone and cream until thick. Fold in the vanilla, icing sugar and yoghurt. Ripple the damson puree through the cream. Spoon into 4 bowls and drizzle more damson puree on top.Blackberry thumbprint biscuits Blackberry jam 750g blackberries 350g granulated sugar If you don't have a temperature probe place a saucer in the freezer. Place blackberries in a heavy based saucepan and cook over low heat for 5 minutes. Add the sugar and bring the mixture to the boil then turn heat down to a simmer. Cook until the mixture reaches 105oF on a probe or add a little to the chilled saucer and it should set straight away. Should take about 10 minutes of simmering to get to this stage. Spoon into sterilized jam jars and seal. 250g plain flour 150g butter, diced 75g castor sugar 2 egg yolks Blackberry jam ( or jam of your choice) Rub the flour and butter until the mixture resembles fine breadcrumbs. Mix in the sugar and then add the egg yolks. Bring together. Line 2 trays with parchment paper and set oven to 180oc. Make small balls of the mixture ( around 25g each) and place on trays. Press your thumb into the middle of each biscuit and add some jam. Bake for about 20 minutes or until golden. Allow to cool. Store in an airtight container.

Is apparently what made Charlie Sheen go nuts.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

James has been going through some of the first soul 45s he bought back in the early days of collecting, and reacquainting himself with that part of his collection. There are some old favorites and good memories in this show, all 1960s and early 70s soul, Northern soul, rhythm & blues, and Mod dancers. -Originally broadcast September 1, 2025- Willie Mitchell / That Driving BeatThe Metros / Let's GrooveAaron Neville / Why WorryEtta James / Pay BackWilson Pickett / Don't Fight ItThe Platters / Washed Ashore (On a Lonely Island In the Sea)Cannibal And The Headhunters / Land of 1000 DancesThe Continental 4 / What You Gave UpChuck Wood / Seven Days Too LongThe Montclairs / I Just Can't Get AwayThe Landslides / Music Please MusicDee Brown & Lola Grant / You Need LovingThe Mystics / Mash Potatoes With MeLonnie Russ / My Wife Can't CookJimmy McCracklin / Steppin' Up In ClassThe Mirettes / In The Midnight HourTravis Wammack / ScratchyGene Chandler / Mr. Big ShotFour Tops / Something About YouJ.J. Jackson / I Dig GirlsThe Fantastic Four / Ain't Love WonderfulFrankie Valli / (You're Gonna) Hurt YourselfThe Reflections / Comin' At YouTimi Yuro / What's a Matter Baby (Is It Hurting You)The Ad Libs / The Boy From New York CityBaby Washington / A Handful of Memories2 of Clubs / HeartLinda Martell & The Anglos / A Little Tear (Was Falling from My Eyes)Jean DuShon / Feeling GoodBob and Earl / The SissyJackie Lee / Bring It HomeOscar Mack / You Never Know How Much I Love YouTimmy Shaw / I'm A Lonely GuyRay Charles and His Orchestra / I Don't Need No DoctorLee Rogers / You're the Cream of the CropBob Wilson and The San Remo Quartet / All Turned On Hosted on Acast. See acast.com/privacy for more information.

FIUR 845 / Eddie Halliwell's weekly Fire It Up radio show.

Roast Apricots 8 apricots 1 tablespoon honey 1 tablespoon light brown sugar Cut the apricots in half and place cut side up in a baking dish. Mix the honey with the sugar and drizzle over the top of the fruit. Place in a 180oc oven for 15 minutes.Coffee Cream 50ml espresso 275ml double cream 75g chopped white chocolate 250g mascarpone 2 tablespoons icing sugarWarm 75ml of the cream with the espresso and add the white chocolate. Stir over a low heat until chocolate is melted. Whisk the remaining cream with the mascarpone and icing sugar and mix in the chocolate mixture. Nut Crunchies 380g mixed nuts ( I used almonds, hazelnuts and pistachios) 165g castor sugar Set the oven to 180oc and line a baking tray with parchment paper. Scatter over the nuts and place in the oven for 10 minutes. Bash the nuts and sugar together in plastic bag to coarse crumbs. 75g egg white 85g sugar Whisk the egg whites to soft peaks and add the sugar in a steady flow. Fold in the nut mixture. Line two baking trays with parchment paper. Take a tablespoon of the mixture, roll with wet hands and place on the trays. Bake in a 180oc preheated oven for 30 minutes or until crisp. Allow to cool. Will keep in an airtight container for a couple of weeks. Spoon the apricots into 4 glasses, top with the coffee cream and serve the crunchies on the side.

Today we are joined by the OG draft crew, Strider Wilson and Chris parr. We are drafting The Best Life Experiences of all time. From moments in time to experiences that could last for years of childhood, the bros came in with loads of stories and bends. We also dive into the first week of college football and talk about the bros fantasy draft. Today we have a LIVE chat voting and we also call Mr.Cream aka Aaron to judge! Let us know who you think won in the comments! #chadandjt #goingdeepwithchadandjt #draft #mountrushmore We are live streaming a Fully unedited version of the pod on Twitch, if you want to chat with us while we're recording, follow here: https://www.twitch.tv/chadandjtgodeep Grab some dank merch here:https://shop.chadandjt.com/ Come see us on Tour! Get your tix - http://www.chadandjt.com TEXT OR CALL the hotline with your issue or question: 323-418-2019(Start with where you're from and name for best possible advice) Check out the reddit for some dank convo: https://www.reddit.com/r/ChadGoesDeep/ Here is the Total Draft Standings: (s/o HandA on reddit)Chad: 12 wins JT: 13 wins Strider: 15 wins Chris Parr: 11 winsBrad Fuller: 1 win (The Ultimate Champ)Joe Marrese: 1 winKevin Fard: 0 wins Thanks to our Sponsors:Brotege: The Best Skincare products for bros - get started today for just 10$ Visit https://www.brotege.com/deep HomeChef: The Best Meal Kits! Go to https://www.homechef.com/godeep and get 50% off your first box + free dessert. BILT REWARDS: Pay your rent with BILT and start earning points towards travel, fitness, restaurants and more! Go to https://www.joinbilt.com/godeep to get started today! Hims: The Best Hair Loss solutions for men. Go to https://www.hims.com/godeep and get started today with an online consult with a professional. PRODUCTION & EDITS BY: Jake Rohret

Mike Johnson, Beau Morgan, and Ali Mac spend some time with senior writer for Sports Illustrated Pat Forde! Ali, Mike, Beau, and Pat discuss if there is any other college football fan base that feels just as bad or worse than Alabama fans do after Alabama lost to Florida State on Saturday, if Georgia is still the cream of the crop in the SEC, if Pat thinks Arch Manning struggling against Ohio State is a result of him being overhyped or a result of Ohio State's defense being really good and Steve Sarkisian not doing Arch any favors by calling a bad game, what Pat expects from Arch Manning the rest of the season, if Georgia Tech or Auburn should feel better about the respective wins on Friday, college football head coaches taking shots at each other recently, Dabo Swinney and Clemson struggling to win big games over the past few years, and which team between Florida State, Miami, and Georgia Tech is the biggest threat to Clemson in the ACC.

Ce soir, Marjorie Hache propose une traversée du rock sous toutes ses formes. En ouverture, un clin d'œil aux années 70 avec Ram Jam et Cream, suivis de Placebo, Beck ou encore Echo & The Bunnymen. L'album de la semaine continue d'être exploré avec "Hourrah Hourrah Hourrah", nouvel extrait du nouveau disque des Hives "The Hives Forever Forever The Hives". RTL2 Pop Rock Station dévoile "The Hunting Season" de Biffy Clyro, "Rabbit Run" des Idles issu de la B.O. du film "Caught Stealing", et "The Bottom" de Daughtry, est le Fresh Fresh Fresh de la soirée. La reprise du jour est signée Paul Banks, qui offre une version habitée de "Sister Midnight" d'Iggy Pop. Enfin, la recommandation de Francis Zégut met en lumière Rip Van Winkle, le projet garage rock de Robert Pollard, tandis que Jehnny Beth, Korn et Pantera viennent électriser la seconde heure. Ram Jam - Black Betty Biffy Clyro - Hunting Season The Doors - Summer's Almost Gone Björk - It's Oh So Quiet Echo & The Bunnymen - The Killing Moon Placebo - Battle For The Sun Cream - Sunshine Of Your Love The Hives - Hooray Hooray Hooray Sweet - The Ballroom Blitz Santigold - L.E.S. Artistes Beck - Loser Idles - Rabbit Run Paul Banks - Sister Midnight The Breeders - Cannonball Rip Van Winkle - Shit-Heel Man John Lennon - Working Class Hero Pantera - This Love Jehnny Beth - No Good For People The Troggs - Wild Thing The Kills - Future Starts Slow Daughtry - The Bottom Kiss - Rock And Roll Hell (2022 Remaster) Korn - Dirty Florence & The Machine - Ship To Wreck Deftones - My Mind Is A Mountain Horrors The - Moving Further AwayHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Steak and Mike get back in to a great week 1 in college football that saw some teams that were expected to do well, and other teams not so much. Then there's North Carolina...

Dr. Steve Feldman on MEANING -Delgocitinib cream for hand eczema -Prevent AD by greasing up your baby -Systemic retinoids for ichthyoses -Carnitine for isotretinoin-induced myalgias -Learn more about the U of U Dermatology ECHO model!physicians.utah.edu/echo/dermatology-primarycareWant to donate to the cause? Do so here!
Donate to the podcast: ⁠uofuhealth.org/dermasphere⁠
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ECHO: ⁠⁠physicians.utah.edu/echo/dermatology-primarycare⁠ -
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SkinCast! ⁠⁠healthcare.utah.edu/dermatology/skincast/⁠⁠ Luke and Michelle report no significant conflicts of interest… BUT check out our
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more dermatology!

FIUR 844 / Eddie Halliwell's weekly Fire It Up radio show.

Send us a textWelcome to Country Proud Living, where nurturing spaces empower your life and every day feels a little more like home.   Lori Lynn shares simple, soulful touches to create a cozy, calming home—whether you live in a farmhouse, cottage, or city apartment. Discover simple, soulful touches to turn your home into a cozy retreat. Lori Lynn shares tips on soft textures, natural elements, warm lighting, meaningful keepsakes, and calming colors to createSCrea a space that nurtures your mind, body, and spirit. These small, intentional touches make your home feel like a hug and remind you that you are worthy of peace and comfort.My recommended Sherwin Williams "Cottage Calm" Paint Colors:SW 9507 Cream & SugarSW 9104 Woven Wicker SW  6296 Fading Rose SW 6225 Sleepy BlueSW 6212 QuietudeCozy home, cottage calm, mindful home design, peaceful living, self-care at home, intentional decorating

It's an all protein bar episode as 3 flavors of Built Puff bars challenge the You Tried Dat?? crew: Cookie Dough Chunk, Cookies 'N Cream, and Brownie Batter.  Which will be the least terrible?  They also discuss The Bahamas before taking another look at some rad and bad mascots. Follow us on Instagram to see pictures of the snacks @youtrieddat.

This week on The Solo Gamer Podcast, the guys get caught up on surfing with swords and putting in that work as horse a archer. We hear from The Lord of Cream on everything Metal Gear Solid, discuss our thoughts on the ROG Xbox Ally, and discuss what titles from Gamescom caught our eye the most. 

Yo ho ho and a freezer full of Viennetta, fuckbuddies! Your pals Jen + Lillian are nostalgic for sweet moments of yore--both the frozen dessert and cult classic VHS variety. Only Charles Grodin's winning performance in 1993's CLIFFORD can save us from the woes of AI slop, class action lawsuits over dubious weight loss drugs, "cringe culture," and the constant disappointment of gig-based food delivery.

Lots of talk these days about ultra-processed foods (UPFs). Along with confusion about what in the heck they are or what they're not, how bad they are for us, and what ought to be done about them. A landmark in the discussion of ultra-processed foods has been the publication of a book entitled Ultra-processed People, Why We Can't Stop Eating Food That Isn't Food. The author of that book, Dr. Chris van Tulleken, joins us today. Dr. van Tulleken is a physician and is professor of Infection and Global Health at University College London. He also has a PhD in molecular virology and is an award-winning broadcaster on the BBC. His book on Ultra-processed People is a bestseller. Interview Summary Chris, sometimes somebody comes along that takes a complicated topic and makes it accessible and understandable and brings it to lots of people. You're a very fine scientist and scholar and academic, but you also have that ability to communicate effectively with lots of people, which I very much admire. So, thanks for doing that, and thank you for joining us. Oh, Kelly, it's such a pleasure. You know, I begin some of my talks now with a clipping from the New York Times. And it's a picture of you and an interview you gave in 1995. So exactly three decades ago. And in this article, you just beautifully communicate everything that 30 years later I'm still saying. So, yeah. I wonder if communication, it's necessary, but insufficient. I think we are needing to think of other means to bring about change. I totally agree. Well, thank you by the way. And I hope I've learned something over those 30 years. Tell us, please, what are ultra-processed foods? People hear the term a lot, but I don't think a lot of people know exactly what it means. The most important thing to know, I think, is that it's not a casual term. It's not like 'junk food' or 'fast food.' It is a formal scientific definition. It's been used in hundreds of research studies. The definition is very long. It's 11 paragraphs long. And I would urge anyone who's really interested in this topic, go to the United Nations Food and Agricultural Organization website. You can type in NFAO Ultra and you'll get the full 11 paragraph definition. It's an incredibly sophisticated piece of science. But it boils down to if you as a consumer, someone listening to this podcast, want to know if the thing you are eating right now is ultra-processed, look at the ingredients list. If there are ingredients on that list that you do not normally find in a domestic kitchen like an emulsifier, a coloring, a flavoring, a non-nutritive sweetener, then that product will be ultra-processed. And it's a way of describing this huge range of foods that kind of has taken over the American and the British and in fact diets all over the world. How come the food companies put this stuff in the foods? And the reason I ask is in talks I give I'll show an ingredient list from a food that most people would recognize. And ask people if they can guess what the food is from the ingredient list. And almost nobody can. There are 35 things on the ingredient list. Sugar is in there, four different forms. And then there are all kinds of things that are hard to pronounce. There are lots of strange things in there. They get in there through loopholes and government regulation. Why are they there in the first place? So, when I started looking at this I also noticed this long list of fancy sounding ingredients. And even things like peanut butter will have palm oil and emulsifiers. Cream cheese will have xanthum gum and emulsifiers. And you think, well, wouldn't it just be cheaper to make your peanut butter out of peanuts. In fact, every ingredient is in there to make money in one of two ways. Either it drives down the cost of production or storage. If you imagine using a real strawberry in your strawberry ice cream. Strawberries are expensive. They're not always in season. They rot. You've got to have a whole supply chain. Why would you use a strawberry if you could use ethyl methylphenylglycidate and pink dye and it'll taste the same. It'll look great. You could then put in a little chunky bit of modified corn starch that'll be chewy if you get it in the right gel mix. And there you go. You've got strawberries and you haven't had to deal with strawberry farmers or any supply chain. It's just you just buy bags and bottles of white powder and liquids. The other way is to extend the shelf life. Strawberries as I say, or fresh food, real food - food we might call it rots on shelves. It decays very quickly. If you can store something at room temperature in a warehouse for months and months, that saves enormous amounts of money. So, one thing is production, but the other thing is the additives allow us to consume to excess or encourage us to consume ultra-processed food to excess. So, I interviewed a scientist who was a food industry development scientist. And they said, you know, most ultra-processed food would be gray if it wasn't dyed, for example. So, if you want to make cheap food using these pastes and powders, unless you dye it and you flavor it, it will be inedible. But if you dye it and flavor it and add just the right amount of salt, sugar, flavor enhancers, then you can make these very addictive products. So that's the logic of UPF. Its purpose is to make money. And that's part of the definition. Right. So, a consumer might decide that there's, you know, beneficial trade-off for them at the end of the day. That they get things that have long shelf life. The price goes down because of the companies don't have to deal with the strawberry farmers and things like that. But if there's harm coming in waves from these things, then it changes the equation. And you found out some of that on your own. So as an experiment you did with a single person - you, you ate ultra-processed foods for a month. What did you eat and how did it affect your body, your mood, your sleep? What happened when you did this? So, what's really exciting, actually Kelly, is while it was an n=1, you know, one participant experiment, I was actually the pilot participant in a much larger study that we have published in Nature Medicine. One of the most reputable and high impact scientific journals there is. So, I was the first participant in a randomized control trial. I allowed us to gather the data about what we would then measure in a much larger number. Now we'll come back and talk about that study, which I think was really important. It was great to see it published. So, I was a bit skeptical. Partly it was with my research team at UCL, but we were also filming it for a BBC documentary. And I went into this going I'm going to eat a diet of 80% of my calories will come from ultra-processed food for four weeks. And this is a normal diet. A lifelong diet for a British teenager. We know around 20% of people in the UK and the US eat this as their normal food. They get 80% of their calories from ultra-processed products. I thought, well, nothing is going to happen to me, a middle-aged man, doing this for four weeks. But anyway, we did it kind of as a bit of fun. And we thought, well, if nothing happens, we don't have to do a bigger study. We can just publish this as a case report, and we'll leave it out of the documentary. Three big things happened. I gained a massive amount of weight, so six kilos. And I wasn't force feeding myself. I was just eating when I wanted. In American terms, that's about 15 pounds in four weeks. And that's very consistent with the other published trials that have been done on ultra-processed food. There have been two other RCTs (randomized control trials); ours is the third. There is one in Japan, one done at the NIH. So, people gain a lot of weight. I ate massively more calories. So much so that if I'd continued on the diet, I would've almost doubled my body weight in a year. And that may sound absurd, but I have an identical twin brother who did this natural experiment. He went to Harvard for a year. He did his masters there. During his year at Harvard he gained, let's see, 26 kilos, so almost 60 pounds just living in Cambridge, Massachusetts. But how did you decide how much of it to eat? Did you eat until you just kind of felt naturally full? I did what most people do most of the time, which is I just ate what I wanted when I felt like it. Which actually for me as a physician, I probably took the breaks off a bit because I don't normally have cocoa pops for breakfast. But I ate cocoa pops and if I felt like two bowls, I'd have two bowls. It turned out what I felt like a lot of mornings was four bowls and that was fine. I was barely full. So, I wasn't force feeding myself. It wasn't 'supersize' me. I was eating to appetite, which is how these experiments run. And then what we've done in the trials. So, I gained weight, then we measured my hormone response to a meal. When you eat, I mean, it's absurd to explain this to YOU. But when you eat, you have fullness hormones that go up and hunger hormones that go down, so you feel full and less hungry. And we measured my response to a standard meal at the beginning and at the end of this four-week diet. What we found is that I had a normal response to eating a big meal at the beginning of the diet. At the end of eating ultra-processed foods, the same meal caused a very blunted rise in the satiety hormones. In the 'fullness' hormones. So, I didn't feel as full. And my hunger hormones remained high. And so, the food is altering our response to all meals, not merely within the meal that we're eating. Then we did some MRI scans and again, I thought this would be a huge waste of time. But we saw at four weeks, and then again eight weeks later, very robust changes in the communication between the habit-forming bits at the back of the brain. So, the automatic behavior bits, the cerebellum. Very conscious I'm talking to YOU about this, Kelly. And the kind of addiction reward bits in the middle. Now these changes were physiological, not structural. They're about the two bits of the brain talking to each other. There's not really a new wire going between them. But we think if this kind of communication is happening a lot, that maybe a new pathway would form. And I think no one, I mean we did this with very expert neuroscientists at our National Center for Neuroscience and Neurosurgery, no one really knows what it means. But the general feeling was these are the kind of changes we might expect if we'd given someone, or a person or an animal, an addictive substance for four weeks. They're consistent with, you know, habit formation and addiction. And the fact that they happened so quickly, and they were so robust - they remained the same eight weeks after I stopped the diet, I think is really worrying from a kid's perspective. So, in a period of four weeks, it re-altered the way your brain works. It affected the way your hunger and satiety were working. And then you ended up with this massive weight. And heaven knows what sort of cardiovascular effects or other things like that might have been going on or had the early signs of that over time could have been really pretty severe, I imagine. I think one of the main effects was that I became very empathetic with my patients. Because we did actually a lot of, sort of, psychological testing as well. And there's an experience where, obviously in clinic, I mainly treat patients with infections. But many of my patients are living with other, sort of, disorders of modern life. They live with excess weight and cardiovascular disease and type two diabetes and metabolic problems and so on. And I felt in four weeks like I'd gone from being in my early 30, early 40s at the time, I felt like I'd just gone to my early 50s or 60s. I ached. I felt terrible. My sleep was bad. And it was like, oh! So many of the problems of modern life: waking up to pee in the middle of the night is because you've eaten so much sodium with your dinner. You've drunk all this water, and then you're trying to get rid of it all night. Then you're constipated. It's a low fiber diet, so you develop piles. Pain in your bum. The sleep deprivation then makes you eat more. And so, you get in this vicious cycle where the problem didn't feel like the food until I stopped and I went cold turkey. I virtually have not touched it since. It cured me of wanting UPF. That was the other amazing bit of the experience that I write about in the book is it eating it and understanding it made me not want it. It was like being told to smoke. You know, you get caught smoking as a kid and your parents are like, hey, now you finish the pack. It was that. It was an aversion experience. So, it gave me a lot of empathy with my patients that many of those kinds of things we regard as being normal aging, those symptoms are often to do with the way we are living our lives. Chris, I've talked to a lot of people about ultra-processed foods. You're the first one who's mentioned pain in the bum as one of the problems, so thank you. When I first became a physician, I trained as a surgeon, and I did a year doing colorectal surgery. So, I have a wealth of experience of where a low fiber diet leaves you. And many people listening to this podcast, I mean, look, we're all going to get piles. Everyone gets these, you know, anal fishes and so on. And bum pain it's funny to talk about it. No, not the... it destroys people's lives, so, you know, anyway. Right. I didn't want to make light of it. No, no. Okay. So, your own experiment would suggest that these foods are really bad actors and having this broad range of highly negative effects. But what does research say about these things beyond your own personal experience, including your own research? So, the food industry has been very skillful at portraying this as a kind of fad issue. As ultra-processed food is this sort of niche thing. Or it's a snobby thing. It's not a real classification. I want to be absolutely clear. UPF, the definition is used by the World Health Organization and the United Nations Food and Agricultural Organization to monitor global diet quality, okay? It's a legitimate way of thinking about food. The last time I looked, there are more than 30 meta-analyses - that is reviews of big studies. And the kind of high-quality studies that we use to say cigarettes cause lung cancer. So, we've got this what we call epidemiological evidence, population data. We now have probably more than a hundred of these prospective cohort studies. And they're really powerful tools. They need to be used in conjunction with other evidence, but they now link ultra-processed food to this very wide range of what we euphemistically call negative health outcomes. You know, problems that cause human suffering, mental health problems, anxiety, depression, multiple forms of cancer, inflammatory diseases like Crohn's disease and ulcerative colitis, metabolic disease, cardiovascular disease, Alzheimer's and dementia. Of course, weight gain and obesity. And all cause mortality so you die earlier of all causes. And there are others too. So, the epidemiological evidence is strong and that's very plausible. So, we take that epidemiological evidence, as you well know, and we go, well look, association and causation are different things. You know, do matches cause cancer or does cigarettes cause cancer? Because people who buy lots of matches are also getting the lung cancer. And obviously epidemiologists are very sophisticated at teasing all this out. But we look at it in the context then of other evidence. My group published the third randomized control trial where we put a group of people, in a very controlled way, on a diet of either minimally processed food or ultra-processed food and looked at health outcomes. And we found what the other two trials did. We looked at weight gain as a primary outcome. It was a short trial, eight weeks. And we saw people just eat more calories on the ultra-processed food. This is food that is engineered to be consumed to excess. That's its purpose. So maybe to really understand the effect of it, you have to imagine if you are a food development engineer working in product design at a big food company - if you develop a food that's cheap to make and people will just eat loads of it and enjoy it, and then come back for it again and again and again, and eat it every day and almost become addicted to it, you are going to get promoted. That product is going to do well on the shelves. If you invent a food that's not addictive, it's very healthy, it's very satisfying, people eat it and then they're done for the day. And they don't consume it to excess. You are not going to keep your job. So that's a really important way of understanding the development process of the foods. So let me ask a question about industry and intent. Because one could say that the industry engineers these things to have long shelf life and nice physical properties and the right colors and things like this. And these effects on metabolism and appetite and stuff are unpleasant and difficult side effects, but the foods weren't made to produce those things. They weren't made to produce over consumption and then in turn produce those negative consequences. You're saying something different. That you think that they're intentionally designed to promote over consumption. And in some ways, how could the industry do otherwise? I mean, every industry in the world wants people to over consume or consume as much of their product as they can. The food industry is no different. That is exactly right. The food industry behaves like every other corporation. In my view, they commit evil acts sometimes, but they're not institutionally evil. And I have dear friends who work in big food, who work in big pharma. I have friends who work in tobacco. These are not evil people. They're constrained by commercial incentives, right? So, when I say I think the food is engineered, I don't think it. I know it because I've gone and interviewed loads of people in product development at big food companies. I put some of these interviewees in a BBC documentary called Irresistible. So rather than me in the documentary going, oh, ultra-processed food is bad. And everyone going, well, you are, you're a public health bore. I just got industry insiders to say, yes, this is how we make the food. And going back to Howard Moskovitz, in the 1970s, I think he was working for the Campbell Soup Company. And Howard, who was a psychologist by training, outlined the development process. And what he said was then underlined by many other people I've spoken to. You develop two different products. This one's a little bit saltier than the next, and you test them on a bunch of people. People like the saltier ones. So now you keep the saltier one and you develop a third product and this one's got a bit more sugar in it. And if this one does better, well you keep this one and you keep AB testing until you get people buying and eating lots. And one of the crucial things that food companies measure in product development is how fast do people eat and how quickly do they eat. And these kind of development tools were pioneered by the tobacco industry. I mean, Laura Schmidt has done a huge amount of the work on this. She's at University of California, San Francisco (UCSF), in California. And we know the tobacco industry bought the food industry and for a while in the '80s and '90s, the biggest food companies in the world were also the biggest tobacco companies in the world. And they used their flavor molecules and their marketing techniques and their distribution systems. You know, they've got a set of convenience tools selling cigarettes all over the country. Well, why don't we sell long shelf-life food marketed in the same way? And one thing that the tobacco industry was extremely good at was figuring out how to get the most rapid delivery of the drug possible into the human body when people smoke. Do you think that some of that same thing is true for food, rapid delivery of sugar, let's say? How close does the drug parallel fit, do you think? So, that's part of the reason the speed of consumption is important. Now, I think Ashley Gearhardt has done some of the most incredible work on this. And what Ashley says is we think of addictive drugs as like it's the molecule that's addictive. It's nicotine, it's caffeine, cocaine, diamorphine, heroin, the amphetamines. What we get addicted to is the molecule. And that Ashley says no. The processing of that molecule is crucially important. If you have slow-release nicotine in a chewing gum, that can actually treat your nicotine addiction. It's not very addictive. Slow-release amphetamine we use to treat children with attention and behavioral problems. Slow-release cocaine is an anesthetic. You use it for dentistry. No one ever gets addicted to dental anesthetics. And the food is the same. The rewarding molecules in the food we think are mainly the fat and the sugar. And food that requires a lot of chewing and is slow eaten slowly, you don't deliver the reward as quickly. And it tends not to be very addictive. Very soft foods or liquid foods with particular fat sugar ratios, if you deliver the nutrients into the gut fast, that seems to be really important for driving excessive consumption. And I think the growing evidence around addiction is very persuasive. I mean, my patients report feeling addicted to the food. And I don't feel it's legitimate to question their experience. Chris, a little interesting story about that concept of food and addiction. So going back several decades I was a professor at Yale, and I was teaching a graduate course. Ashley Gerhardt was a student in that course. And, she was there to study addiction, not in the context of food, but I brought up the issue of, you know, could food be addictive? There's some interesting research on this. It's consistent with what we're hearing from people, and that seems a really interesting topic. And Ashley, I give her credit, took this on as her life's work and now she's like the leading expert in the world on this very important topic. And what's nice for me to recall that story is that how fast the science on this is developed. And now something's coming out on this almost every day. It's some new research on the neuroscience of food and addiction and how the food is hijacking in the brain. And that whole concept of addiction seems really important in this context. And I know you've talked a lot about that yourself. She has reframed, I think, this idea about the way that addictive substances and behaviors really work. I mean it turns everything on its head to go the processing is important. The thing the food companies have always been able to say is, look, you can't say food is addictive. It doesn't contain any addictive molecules. And with Ashley's work you go, no, but the thing is it contains rewarding molecules and actually the spectrum of molecules that we can find rewarding and we can deliver fast is much, much broader than the traditionally addictive substances. For policy, it's vital because part of regulating the tobacco industry was about showing they know they are making addictive products. And I think this is where Ashley's work and Laura Schmidt's work are coming together. With Laura's digging in the tobacco archive, Ashley's doing the science on addiction, and I think these two things are going to come together. And I think it's just going to be a really exciting space to watch. I completely agree. You know when most people think about the word addiction, they basically kind of default to thinking about how much you want something. How much, you know, you desire something. But there are other parts of it that are really relevant here too. I mean one is how do you feel if you don't have it and sort of classic withdrawal. And people talk about, for example, being on high sugar drinks and stopping them and having withdrawal symptoms and things like that. And the other part of it that I think is really interesting here is tolerance. You know whether you need more of the substance over time in order to get the same reward benefit. And that hasn't been studied as much as the other part of addiction. But there's a lot to the picture other than just kind of craving things. And I would say that the thing I like about this is it chimes with my. Personal experience, which is, I have tried alcohol and cigarettes and I should probably end that list there. But I've never had any real desire for more of them. They aren't the things that tickle my brain. Whereas the food is a thing that I continue to struggle with. I would say in some senses, although I no longer like ultra-processed food at some level, I still want it. And I think of myself to some degree, without trivializing anyone's experience, to some degree I think I'm in sort of recovery from it. And it remains that tussle. I mean I don't know what you think about the difference between the kind of wanting and liking of different substances. Some scientists think those two things are quite, quite different. That you can like things you don't want, and you can want things you don't like. Well, that's exactly right. In the context of food and traditional substances of abuse, for many of them, people start consuming because they produce some sort of desired effect. But that pretty quickly goes away, and people then need the substance because if they don't have it, they feel terrible. So, you know, morphine or heroin or something like that always produces positive effects. But that initial part of the equation where you just take it because you like it turns into this needing it and having to have it. And whether that same thing exists with food is an interesting topic. I think the other really important part of the addiction argument in policy terms is that one counterargument by industrial scientists and advocates is by raising awareness around ultra-processed food we are at risk of driving, eating disorders. You know? The phenomenon of orthorexia, food avoidance, anorexia. Because all food is good food. There should be no moral value attached to food and we mustn't drive any food anxiety. And I think there are some really strong voices in the United Kingdom Eating Disorder scientists. People like Agnes Ayton, who are starting to say, look, when food is engineered, using brain scanners and using scientific development techniques to be consumed to excess, is it any wonder that people develop a disordered relationship with the food? And there may be a way of thinking about the rise of eating disorders, which is parallel to the rise of our consumption of ultra-processed food, that eating disorders are a reasonable response to a disordered food environment. And I think that's where I say all that somewhat tentatively. I feel like this is a safe space where you will correct me if I go off piste. But I think it's important to at least explore that question and go, you know, this is food with which it is very hard, I would say, to have a healthy relationship. That's my experience. And I think the early research is bearing that out. Tell us how these foods affect your hunger, how full you feel, your microbiome. That whole sort of interactive set of signals that might put people in harmony with food in a normal environment but gets thrown off when the foods get processed like this. Oh, I love that question. At some level as I'm understanding that question, one way of trying to answer that question is to go, well, what is the normal physiological response to food? Or maybe how do wild animals find, consume, and then interpret metabolically the food that they eat. And it is staggering how little we know about how we learn what food is safe and what food nourishes us. What's very clear is that wild mammals, and in fact all wild animals, are able to maintain near perfect energy balance. Obesity is basically unheard of in the wild. And, perfect nutritional intake, I mean, obviously there are famines in wild animals, but broadly, animals can do this without being literate, without being given packaging, without any nutritional advice at all. So, if you imagine an ungulate, an herbivore on the plains of the Serengeti, it has a huge difficulty. The carnivore turning herbivore into carnivore is fairly easy. They're made of the same stuff. Turning plant material into mammal is really complicated. And somehow the herbivore can do this without gaining weight, whilst maintaining total precision over its selenium intake, its manganese, its cobalt, its iron, all of which are terrible if you have too little and also terrible if you have too much. We understand there's some work done in a few wild animals, goats, and rats about how this works. Clearly, we have an ability to sense the nutrition we want. What we understand much more about is the sort of quantities needed. And so, we've ended up with a system of nutritional advice that says, well, just eat these numbers. And if you can stick to the numbers, 2,500 calories a day, 2300 milligrams of sodium, no more than 5% of your calories from free sugar or 10%, whatever it is, you know, you stick to these numbers, you'll be okay. And also, these many milligrams of cobalt, manganese, selenium, iron, zinc, all the rest of it. And obviously people can't really do that even with the packaging. This is a very long-winded answer. So, there's this system that is exquisitely sensitive at regulating micronutrient and energy intake. And what we understand, what the Academy understands about how ultra-processed food subverts this is, I would say there are sort of three or four big things that ultra-processed does that real food doesn't. It's generally very soft. And it's generally very energy dense. And that is true of even the foods that we think of as being healthy. That's like your supermarket whole grain bread. It's incredibly energy dense. It's incredibly soft. You eat calories very fast, and this research was done in the '90s, you know we've known that that kind of food promotes excessive intake. I guess in simple terms, and you would finesse this, you consume calories before your body has time to go, well, you've eaten enough. You can consume an excess. Then there's the ratios of fat, salt, and sugar and the way you can balance them, and any good cook knows if you can get the acid, fat, salt, sugar ratios right, you can make incredibly delicious food. That's kind of what I would call hyper palatability. And a lot of that work's being done in the states (US) by some incredible people. Then the food may be that because it's low in fiber and low in protein, quite often it's not satiating. And there may be, because it's also low in micronutrients and general nutrition, it may be that, and this is a little bit theoretical, but there's some evidence for this. Part of what drives the excess consumption is you're kind of searching for the nutrients. The nutrients are so dilute that you have to eat loads of it in order to get enough. Do you think, does that, is that how you understand it? It does, it makes perfect sense. In fact, I'm glad you brought up one particular issue because part of the ultra-processing that makes foods difficult for the body to deal with involves what gets put in, but also what gets taken out. And there was a study that got published recently that I think you and I might have discussed earlier on American breakfast cereals. And this study looked at how the formulation of them had changed over a period of about 20 years. And what they found is that the industry had systematically removed the protein and the fiber and then put in more things like sugar. So there, there's both what goes in and what gets taken out of foods that affects the body in this way. You know, what I hear you saying, and what I, you know, believe myself from the science, is the body's pretty capable of handling the food environment if food comes from the natural environment. You know, if you sit down to a meal of baked chicken and some beans and some leafy greens and maybe a little fruit or something, you're not going to overdo it. Over time you'd end up with the right mix of nutrients and things like that and you'd be pretty healthy. But all bets are off when these foods get processed and engineered, so you over consume them. You found that out in the experiment that you did on yourself. And then that's what science shows too. So, it's not like these things are sort of benign. People overeat them and they ought to just push away from the table. There's a lot more going on here in terms of hijacking the brain chemistry. Overriding the body signals. Really thwarting normal biology. Do you think it's important to add that we think of obesity as being the kind of dominant public health problem? That's the thing we all worry about. But the obesity is going hand in hand with stunting, for example. So, height as you reach adulthood in the US, at 19 US adults are something like eight or nine centimeters shorter than their counterparts in Northern Europe, Scandinavia, where people still eat more whole food. And we should come back to that evidence around harms, because I think the really important thing to say around the evidence is it has now reached the threshold for causality. So, we can say a dietary pattern high in ultra-processed food causes all of these negative health outcomes. That doesn't mean that any one product is going to kill you. It just means if this is the way you get your food, it's going to be harmful. And if all the evidence says, I mean, we've known this for decades. If you can cook the kind of meal, you just described at home, which is more or less the way that high income people eat, you are likely to have way better health outcomes across the board. Let me ask you about the title of your book. So, the subtitle of your book is Why We Can't Stop Eating Food That Isn't Food. So, what is it? The ultra-processed definition is something I want to pay credit for. It's really important to pay a bit of credit here. Carlos Montero was the scientist in Brazil who led a team who together came up with this definition. And, I was speaking to Fernanda Rauber who was on that team, and we were trying to discuss some research we were doing. And every time I said food, she'd correct me and go, it is not, it's not food, Chris. It's an industrially produced edible substance. And that was a really helpful thing for me personally, it's something it went into my brain, and I sat down that night. I was actually on the UPF diet, and I sat down to eat some fried chicken wings from a popular chain that many people will know. And was unable to finish them. I think our shared understanding of the purpose of food is surely that its purpose is to nourish us. Whether it's, you know, sold by someone for this purpose, or whether it's made by someone at home. You know it should nourish us spiritually, socially, culturally, and of course physically and mentally. And ultra-processed food nourishes us in no dimension whatsoever. It destroys traditional knowledge, traditional land, food culture. You don't sit down with your family and break, you know, ultra-processed, you know, crisps together. You know, you break bread. To me that's a kind of very obvious distortion of what it's become. So, I don't think it is food. You know, I think it's not too hard of a stretch to see a time when people might consider these things non-food. Because if you think of food, what's edible and whether it's food or not is completely socially constructed. I mean, some parts of the world, people eat cockroaches or ants or other insects. And in other parts of the world that's considered non-food. So just because something's edible doesn't mean that it's food. And I wonder if at some point we might start to think of these things as, oh my God, these are awful. They're really bad for us. The companies are preying on us, and it's just not food. And yeah, totally your book helps push us in that direction. I love your optimism. The consumer facing marketing budget of a big food company is often in excess of $10 billion a year. And depends how you calculate it. I'll give you a quick quiz on this. So, for a while, the Robert Wood Johnson Foundation was by far the biggest funder of research in the world on childhood obesity. And they were spending $500 million a year to address this problem. Just by which day of the year the food industry has already spent $500 million just advertising just junk food just to children. Okay, so the Robert V. Wood Foundation is spending it and they were spending that annually. Annually, right. So, what's, by what day of the year is the food industry already spent that amount? Just junk food advertising just to kids. I'm going to say by somewhere in early spring. No. January 4th. I mean, it's hysterical, but it's also horrifying. So, this is the genius of ultra-processed food, of the definition and the science, is that it creates this category which is discretionary. And so at least in theory, of course, for many people in the US it's not discretionary at all. It's the only stuff they can afford. But this is why the food industry hate it so much is because it offers the possibility of going, we can redefine food. And there is all this real food over there. And there is this UPF stuff that isn't food over here. But industry's very sophisticated, you know. I mean, they push back very hard against me in many different ways and forms. And they're very good at going, well, you're a snob. How dare you say that families with low incomes, that they're not eating food. Are you calling them dupes? Are you calling them stupid? You know, they're very, very sophisticated at positioning. Isn't it nice how concerned they are about the wellbeing of people without means? I mean they have created a pricing structure and a food subsidy environment and a tax environment where essentially people with low incomes in your country, in my country, are forced to eat food that harms them. So, one of the tells I think is if you're hearing someone criticize ultra-processed food, and you'll read them in the New York Times. And often their conflicts of interest won't be reported. They may be quite hidden. The clue is, are they demanding to seriously improve the food environment in a very clear way, or are they only criticizing the evidence around ultra-processed food? And if they're only criticizing that evidence? I'll bet you a pound to a pinch of salt they'll be food-industry funded. Let's talk about that. Let's talk about that a little more. So, there's a clear pattern of scientists who take money from industry finding things that favor industry. Otherwise, industry wouldn't pay that money. They're not stupid in the way they invest. And, you and I have talked about this before, but we did a study some years ago where we looked at industry and non-industry funded study on the health effects of consuming sugar sweetened beverages. And it's like the ocean parted. It's one of my favorites. And it was something like 98 or 99% of the independently funded studies found that sugar sweetened beverages do cause harm. And 98 or 99% of the industry funded studies funded by Snapple and Coke and a whole bunch of other companies found that they did not cause harm. It was that stark, was it? It was. And so you and I pay attention to the little print in these scientific studies about who's funded them and who might have conflicts of interest. And maybe you and I and other people who follow science closely might be able to dismiss those conflicted studies. But they have a big impact out there in the world, don't they? I had a meeting in London with someone recently, that they themselves were conflicted and they said, look, if a health study's funded by a big sugary drink company, if it's good science, that's fine. We should publish it and we should take it at face value. And in the discussion with them, I kind of accepted that, we were talking about other things. And afterwards I was like, no. If a study on human health is funded by a sugary drink corporation, in my opinion, we could just tear that up. None of that should be published. No journals should publish those studies and scientists should not really call themselves scientists who are doing it. It is better thought of as marketing and food industry-funded scientists who study human health, in my opinion, are better thought of as really an extension of the marketing division of the companies. You know, it's interesting when you talk to scientists, and you ask them do people who take money from industry is their work influenced by that money? They'll say yes. Yeah, but if you say, but if you take money from industry, will your work be influenced? They'll always say no. Oh yeah. There's this tremendous arrogance, blind spot, whatever it is that. I can remain untarnished. I can remain objective, and I can help change the industry from within. In the meantime, I'm having enough money to buy a house in the mountains, you know, from what they're paying me, and it's really pretty striking. Well, the money is a huge issue. You know, science, modern science it's not a very lucrative career compared to if someone like you went and worked in industry, you would add a zero to the end of your salary, possibly more. And the same is true of me. I think one of the things that adds real heft to the independent science is that the scientists are taking a pay cut to do it. So how do children figure in? Do you think children are being groomed by the industry to eat these foods? A senator, I think in Chile, got in hot water for comparing big food companies to kind of sex offenders. He made, in my view, a fairly legitimate comparison. I mean, the companies are knowingly selling harmful products that have addictive properties using the language of addiction to children who even if they could read warning labels, the warning labels aren't on the packs. So, I mean, we have breakfast cereals called Crave. We have slogans like, once you stop, once you pop, you can't stop. Bet you can't just eat one. Yeah, I think it is predatory and children are the most vulnerable group in our society. And you can't just blame the parents. Once kids get to 10, they have a little bit of money. They get their pocket money, they're walking to school, they walk past stores. You know, you have to rely on them making decisions. And at the moment, they're in a very poor environment to make good decisions. Perhaps the most important question of all what can be done. So, I'm speaking to you at a kind of funny moment because I've been feeling that a lot of my research and advocacy, broadcasting... you know, I've made documentaries, podcasts, I've written a book, I've published these papers. I've been in most of the major newspapers and during the time I've been doing this, you know, a little under 10 years I've been really focused on food. Much less time than you. Everything has got worse. Everything I've done has really failed totally. And I think this is a discussion about power, about unregulated corporate power. And the one glimmer of hope is this complaint that's been filed in Pennsylvania by a big US law firm. It's a very detailed complaint and some lawyers on behalf of a young person called Bryce Martinez are suing the food industry for causing kidney problems and type two diabetes. And I think that in the end is what's going to be needed. Strategic litigation. That's the only thing that worked with tobacco. All of the science, it eventually was useful, but the science on its own and the advocacy and the campaigning and all of it did no good until the lawyers said we would like billions and billions of dollars in compensation please. You know, this is an exciting moment, but there were a great many failed lawsuits for tobacco before the master settlement agreement in the '90s really sort of changed the game. You know, I agree with you. Are you, are you optimistic? I mean, what do you think? I am, and for exactly the same reason you are. You know, the poor people that worked on public health and tobacco labored for decades without anything happening long, long after the health consequences of cigarette smoking were well known. And we've done the same thing. I mean, those us who have been working in the field for all these years have seen precious little in the ways of policy advances. Now tobacco has undergone a complete transformation with high taxes on cigarettes, and marketing restrictions, and non-smoking in public places, laws, and things like that, that really have completely driven down the consumption of cigarettes, which has been a great public health victory. But what made those policies possible was the litigation that occurred by the state attorneys general, less so the private litigating attorneys. But the state attorneys general in the US that had discovery documents released. People began to understand more fully the duplicity of the tobacco companies. That gave cover for the politicians to start passing the policies that ultimately made the big difference. I think that same history is playing out here. The state attorneys general, as we both know, are starting to get interested in this. I say hurray to that. There is the private lawsuit that you mentioned, and there's some others in the mix as well. I think those things will bring a lot of propel the release of internal documents that will show people what the industry has been doing and how much of this they've known all along. And then all of a sudden some of these policy things like taxes, for example, on sugared beverages, might come in and really make a difference. That's my hope. But it makes me optimistic. Well, I'm really pleased to hear that because I think in your position it would be possible. You know, I'm still, two decades behind where I might be in my pessimism. One of the kind of engines of this problem to me is these conflicts of interest where people who say, I'm a physician, I'm a scientist, I believe all this. And they're quietly paid by the food industry. This was the major way the tobacco industry had a kind of social license. They were respectable. And I do hope the lawsuits, one of their functions is it becomes a little bit embarrassing to say my research institute is funded [by a company that keeps making headlines every day because more documents are coming out in court, and they're being sued by more and more people. So, I hope that this will diminish the conflict, particularly between scientists and physicians in the food industry. Because that to me, those are my biggest opponents. The food industry is really nice. They throw money at me. But it's the conflicted scientists that are really hard to argue with because they appear so respectable. Bio Dr. Chris van Tulleken is a physician and a professor of Infection and Global Health at University College London. He trained at Oxford and earned his PhD in molecular virology from University College London. His research focuses on how corporations affect human health especially in the context of child nutrition and he works with UNICEF and The World Health Organization on this area. He is the author of a book entitled Ultraprocessed People: Why We Can't Stop Eating Food That Isn't Food. As one of the BBC's leading broadcasters for children and adults his work has won two BAFTAs. He lives in London with his wife and two children.

ReferencesGuerra, DJ. 2025. Unpublished lecturesTrends in Immunology. REVIEW.2017. V. 38, ISSUE 4, P287-297, APRIL 01.Nat Rev Genet. 2025 Jan;26(1):7-30.Bruce/Clapton/Baker. 1968. Wheels of Fire lp. Cream.https://music.youtube.com/playlist?list=OLAK5uy_kFv6q_z5W4BZfkKZDowVKYyxdWi6mR_Yc&si=ruW790pL_RybELtS

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Thank you for joining us for our 2nd Cabral HouseCall of the weekend! I'm looking forward to sharing with you some of our community's questions that have come in over the past few weeks…   Sophie: I have heard that you recommend Wild Yam Cream for hormonal issues - can you tell me more about the product?                                                                                                                                                                                     Roman: Hi Dr. Cabral, I was just listening to your podcast where you listed all the different types of magnesium and their specific benefits. I really appreciated the breakdown — but I was surprised that you didn't mention sucrosomal magnesium. Is there a specific reason why it was left out? From what I understand, it's considered one of the most absorbable forms available. I've been using it for over a year now (about 300 mg before bed), and it seems to work really well for me.Just curious to hear your thoughts on this form, since I respect your approach and depth of research.Thanks so much — take care!                                                                                                                                                                          John: Hi doc huge fan. I'm in my 50s and have thinning hair I already take your hair support but I wanted to know since I don't have money for the higher dose hat that you recommend would the red light panel from my therasage sauna have the same affect putting it on my head thanks                                                                                                                     Larissa:  Hello Dr. Cabral thank you for providing so many answers to hard to answer problems. My question is how can I reset my sense of smell. I lost my sense of taste and smell after COVID for at least a year. It slowly came back, but some tastes and smells were very different than I remembered. My main problem is that I smell chemicals much stronger, so things like comercial soaps and perfumes are very unappealing to me. I have eliminated all offensive products from my use, but I can't tell other people what they should use. Is there a way to tame down my sensitivity to these strong offending smells? Thank you, Lorrie                                                                                                                                                Ashley: Hi Dr Cabral, you are an inspiration and thank you for all that you do. I am an IHP1 and busy eith IHP 2 aiming to change career paths sometime in the near future. My question is about my son, he has had nervous system dystegulation since birth with what i would call sensory processing issues. He is now 7 and has a lot of anxiety, dark thoughts and mood swings. I came across retained reflexes and found a practitioner to help him with this as he has many retained reflexes (Dr Mellilio method). I have not seen any show on this topic and was wandering your thoughts and if you could consider covering this topic in a future show? my side question is on the heavy metal detox: What foods have successfully masked the taste of the protocol especially the universal binder for your daughters? Thanks!        Thank you for tuning into this weekend's Cabral HouseCalls and be sure to check back tomorrow for our Mindset & Motivation Monday show to get your week started off right! - - - Show Notes and Resources: StephenCabral.com/3481 - - - 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!  

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Mexican Hawaiian Shirt. Scamming the Scammer. The Gamification of Uber! Isn't all Milk Breast Milk? The Morality of a Bagel. Matt Instruction Manual. Uber chicken. I don't like Kleptocracyyyyyyyyyyy!! Time Traveling Glitch. Cinnamon tools. 100% that bitch. You get NO WILLYS and NO DILLYS and no lt yarr! You only live once. Buzzhands. Lesbians in Subarus with Wendi and more on this episode of The Morning Stream. Hosted on Acast. See acast.com/privacy for more information.

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