Podcasts about Cheetos

This week, we're putting Toy Story 2 to the IQ Test to answer the ultimate question: Is it a Staple or a Quack? Along the way, we dive into the incredible true story of the woman who singlehandedly helped save Pixar's billion-dollar franchise from disaster, discuss why Toy Story 2 might actually be the best film in the entire series, and share everything we love about this Pixar classic. Plus, we're uncovering hidden Easter eggs, spilling Cheetos, exploring fan theories, revisiting some of the movie's most memorable moments, and even imagining what a Toy Story 2 theme park attraction could look like. So grab your Woody's Roundup gear and join us as we rewatch, review, and relive one of Pixar's greatest adventures. ------- Criteria: 0-6 Points = A Quack of a movie 7-9 Points = Staple of out childhood 10+ Points = STAPLIEST of the Staples Let us know what you think of the new format! ——— Apple Podcasts - https://podcasts.apple.com/us/podcast/inside-quotes/id1514975061 Spotify - https://open.spotify.com/show/0zbVsh3Lo2H6FeCNmZYINx?si=wDi-S32bR4ug2PEy29EelQ&nd=1 Instagram - https://www.instagram.com/insidequotescast?utm_medium=copy_link TikTok - https://www.tiktok.com/@insidequotescast?_t=zp-8veehloiroa&_r=1 Merch Store: https://www.teepublic.com/user/inside-quotes Show Artwork by @Groovybridge: https://www.instagram.com/groovybridge/ Questions, comments, or feedback? [Insidequotescast@gmail.com](mailto:Insidequotescast@gmail.com)  

Minneapolis, abril de 1999. Once de los hombres más poderosos del planeta se reúnen en secreto, sin actas ni periodistas. Saben algo que el resto del mundo todavía no sabe del todo. Y esa noche deciden, en la práctica, no hacer nada al respecto. En este episodio de Días Extraños tiramos del hilo de aquella reunión y descubrimos una trama documentada, demostrada en archivos desclasificados y sentencias judiciales, que conecta a las tabacaleras con tu desayuno, a tres profesores de Harvard con un cheque envenenado de 6.500 dólares, a un simulador de masticación de cuarenta mil pavos con el crujido perfecto de un Cheeto, y a Coca-Cola con una "guerra" interna —así, literal— contra la salud pública. La conclusión es incómoda: la epidemia mundial de obesidad no es un accidente cultural, es un diseño industrial. Bienvenido al cártel de la hiperpalatabilidad. Y además… Economía Extraña, con Daniel Arias Aranda. El secreto de la longevidad, con Veronica Fernandez Escucha el episodio completo en la app de iVoox, o descubre todo el catálogo de iVoox Originals

Part one of Kiera's conversation with Howard Farran on the Dentaltown podcast. They discuss how many details a dentist should know about their business, what about the COVID-19 pandemic still haunts practices, the AI of dentistry and the human care of patients, hidden gaps draining profitability, and more. Episode resources: Subscribe to The Dental A-Team podcast Schedule a Practice Assessment Leave us a review Transcript: The Dental A Team (00:00) Hello, Dental A Team listeners, this is Kiera. And today we are sharing a guest interview I did on another podcast. And it was too valuable not to bring you guys here.   this episode, you're gonna hear this host lead the conversation and then I'll wrap us up at the end. I cannot wait. It was truly one of my most   episodes and I truly hope you enjoy.   The Dental A Team (00:17) It's just a huge honor for me today to bring back Kiera Dent. How are you doing, Kiera? my gosh, Howard. It's so great to be back. I remember my very first podcast with you. I was actually at an office in Alabama and I went like hid in this room because I was starstruck podcasting with you. So to be able to be back on the show with you ⁓ several years later is just fun. I love what you guys are doing. I love Dentaltown. I love your posts. so it's really fun to be back. So thank you. ⁓ the honor is all mine. Just remember Kiera likes Shakira.   And Dent is just her nickname. The full name is Dental Queen Goddess. So thank you. And ⁓ she is the founder and CEO of the Dental A Team, committed to elevating dentists and their teams to their highest level through customized in-office and virtual consulting and training. Her vast experience ranges from the front office to assistant, regional manager, and dental practice owner, giving her a perspective few consultants can claim.   She and her team work with hundreds of dental practices nationwide and confidently say we don't just understand you, we are you. Among her many accomplishments, Ciara has grown a practice from 500,000 to 2.4 million in just nine months with a doctor straight out of dental school. She's coached hundreds of practices, authored numerous articles, and designed a customizable operations manual manual that serves as a roadmap for systems and team success.   Her Dental A Team podcast has amassed nearly 2 million downloads, making it one of the most impactful resources in all of dentistry. Kiera lives every day by her core values. Do the right thing, ownership, passion for excellence, ease, grit, innovator, die, and fun. Her motto says it all. There is always a solution. And my gosh, I just want to tell you the truth. And the reason I was so excited to bring you on. It seems like dentistry has turned into two groups of dentists.   There's all the old farts like me who, you know, we had, you know, we had great practices, great lives, great careers. And then you got these younger dentists that look at us and say, ⁓ man, you graduated in the good old days. You know, you didn't have five hundred thousand dollars of student loans, you didn't have DSOs, Delta hasn't given us a raise in four generations, and and and they're mad at the ADA. I think they're even mad at their mom. I I they're I think so and they're not happy. Do you have any good news?   For these dental graduates with $500,000 of student loans, or did they make the wrong decision and should have become a plumber? I mean, you know, plumbing is always a backup plan if dentistry doesn't work. So I think you're like at least in that realm. Like, you know, there's always options. But I love dentistry and I actually, ⁓ I think we're actually in the best time of dentistry. And I know that yes, there's the good old days. Then Howard, those were great days for you. But I think like, how many options do people have now? We have AI, we have these innovations, and I mean.   Your my example of a student straight out of dental school, we actually had one million. So I actually called her 2.5 because we had $2.5 million. So from student debt to practice loan debt to buying another location, all within a couple of months of us starting the practice. And so I called her 2.5 every time I walked past her. I was like, get that back straight, girl. Like we got 2.5 mil of debt on us. but to be able to grow our practice in nine months was   Absolutely incredible. And I think that that's where dentistry is amazing. There is no cap, there is no ceiling, and you have a way to truly impact and change people's lives. And I'm like, you have DSOs as options. Like there were not the times where you were getting the multiples that you get today. You also have like there are so many avenues that dentistry can afford you. but I think it's a it's a matter of what you choose to focus on, is what you're going to find more of. If you want to sit here and say, ⁓ my gosh, it's awful. We have 500,000 of debt. And I'm like, Yeah, but guess what? My husband had   Not quite the same, but we had several hundreds, thousands of dollars of debt. And he's a pharmacist. And so I understand what it's like to come out of school and have hundreds of thousands of dollars of debt on us. But guess what? He's making, you know, hundred, hundred and fifty. If we're lucky on a good day, we're capped out. It took us forever to pay back our student loans. But as dentistry, you have untapped and uncapped potential. And so for me, you get to change people's lives, you get to give them confidence, you get to help them have better health, and you're able to make people smile like.   I can't think of a better opportunity to be a part of. And I'm not just Pollyanna over here. I coach hundreds and thousands of offices. I've seen the good, the bad, the ugly, and the in between. But I'll tell you, depending upon how you choose to view this, you can either find the good or the bad. And I'd recommend like, let's find the great because it's a gold line of opportunity if you want to see it. What what do you say to dentists who say, Mm-mm, you know, I I really don't want to complain really a bit. I mean, on paper my   My practice looks perfect. I got two hygienists. I do a million dollars. I do all this, but just internally it just feels chaotic and stressful. So it looks like on paper he's doing everything right. But she says, I still feel like chaos and stress. What's what's that about? I think like welcome to being a business owner. I think that there's two sides of success. In the word success, there's literally the word suck. Like there are parts of success that are going to suck. Like that's just how it is, guys.   And so that chaos and internal turmoil, I think I there I have lots of offices where you don't have to be that way. And I think going from like operator doing all the pieces, being stressed out into like a CEO of a business. ⁓ I think sometimes dentists are such gunners doers, they're so hands-on that they have this internal chaos. But there there are paths again that don't have to be that way. But I also think this is part of the game of business that we signed up for. And I think when you get to the level like Howard.   You've seen, I've seen over our career, we've got the gunners and the doers and the like zero to two year business owners. Like it's freaking chaos. It's psycho. Like you're learning these things just like you're back in dental school. But as you mature, you start to realize that the chaos is just part of the game. And the more you're able to learn to weather it, to see it, and to not do all the pieces, elevate your team, get great people, do like hire it out. You can hire, I mean, a practice is doing a million and you got great profitability and overhead.   You can hire a lot of great people to take away a lot of your problems. And so like, let's get some of those things done. And then you actually become happier and you make more money. So that you don't have to sit in that chaos. I think that there's a part of it that will always suck. but there's also a part that can really be the successful part too, that's fulfillment and enjoyment. But you got to make the steps and take the steps to do it rather than just sit and complain about it.   Love it, love it, love it. ⁓ what do you what do you say about the ⁓ the dentist who got out of school, goes and works for a major DSO, say say he's working for Rick Workman, Heartland, and he works there two years, and you know, he you know, he's working for a guy that owns eighteen, nineteen hundred dental offices, but he can't tell you the code for a profit. Can't he'll say, like, you know, are they paying my pay right? Really? You can't check at you. I mean, it it's like   It's like they'll listen to a forty hour lecture on the difference between two different composites, but they did I mean th they worked through two years, they don't know insurance codes, they can't check out a patient, they don't know the software. I mean, I had one guy tell me, ⁓ the only thing you could tell me about the practice manager software is the brand name. He couldn't tell me and then he's asking me, you know, it what which one you know, but anyway, do you think do you think a dentist doesn't need to know all the business details?   Or do you think that's a blind spot and you can't delegate anything till you can do it and master it? I think that there's two types of owners. And I think that there's some that are really great at hiring people that they are great at hiring people, knowing it, listening to podcasts, hiring coaches, training the team, and like having somebody spot check for you. Then there's others that like they've got to know the ins and outs. But I think that like Howard, there's   To me, there's also a middle ground where I think that you can go sit with your biller for one day and just like say, like, walk me through your process. So you have a general idea and an understanding of what they do. Go watch to see how they schedule. ⁓ I think when it comes to billing, I do think the dentists have a very big blind spot. And to me, that is like as a business owner, not to know how your money comes to you. To me, that feels like a pretty big blind spot of like even just understanding that knowledge. And so   If I were to say, I don't think you need to know the ins and outs. I love like I recognize this. I was a business owner of it. I own practices. I worked with hundreds of dentists at Midwestern University's Dental College. Like, I hear what you guys are taught. Plus, I'm a team member on the other side. And so I created a billing course and an office manager course because I just want a dentist to know like, what should I be able to expect? And I think like if you want to just have a general overview so you don't get blindsided, you you can have it. I think you can quickly within like a week.   Know the bulk of like everything you need to know in a practice very simply, very easily. So that way you can delegate. That way you can have it. You're not gonna be perfect. but I think just having a general awareness. And then I love to give doctors just a quick checklist, like once a month, go spot check, go grab an EOB. Even if you don't know what the heck that EOB is, go ask your front office for it, check it. And just the more you learn that language, just like the language of business, I think it doesn't need to be an overnight sensation.   But I do think the more you're aware of it, I don't think you have to do every single role though to be a successful practice owner. And I mean, shoot, if Heartland can do it, I think it's a good example. But I think who are you? And are you a hands-on tactical person? Are you somebody who's really good at hiring people, t trusting other people, getting the checklist and spot checking? I think you can do it either way. But my recommendation is like just like one week, go like sit in every seat of your practice and get a general awareness and educate yourself on the things that you don't know. I'm really big on money, understanding at least how insurance works. And then also how do we like   present cases, what are kind of the flow that way those big zones that really impact your financials, you can you can be aware of. So those courses, those online CE courses, your website is The Dental A Team. The Dental A Team. Now I think the A Team, you need that guy with the Mohawk and all the bling. I mean that's who I am in my like spare time. This hair is just a facade. Like, you know, I hang out as Mr T. Mr T. Mr T, Mr T, yeah.   That's why I was thinking the A Team, but is that on your on your website, the th those courses? Yeah, they are. So we have an online library, it's all C E. We've got downloadable checklists, we've got operations manual. You got it. That's exactly right. And Howard, in real time, I'll have our marketing team actually put together a code. If you guys put in Dentaltown, since you're listening, we'll make sure that you guys get a coupon code for that as well. Well, since it's my compass podcast IRS that you just put Fabio.   you want Fabio? Okay. well in that case. So ⁓ so is I also see you have a ⁓ Summit twenty twenty six is live on Friday, April twenty fourth. Grab your ticket. Where's where's that show gonna be? Is it Reno where you are? You know, that's actually virtual, Howard, and it's one of our like favorite comebacks constantly. And the reason I do it virtual, people have been asking me for years, like, why don't you do it in person, Kiera? And what I found is   Because it's so like again as a team member, I really struggle to get my team ramped up, amped up, and have it be financially affordable. So what I found is if we can have it virtual in your practice with your full team, you guys are able to get this boost and surge of energy and have a good time. So it's for leadership teams, it's for doctors. ⁓ we've been doing it for six years strong and we tend to have hundreds of offices. You get your whole office there, you have a good time.   But yeah, it's virtual and it's C E and it's a great time. ⁓ I attend a lot of Tony Robbins, a lot of Brendan Bouchard, Rachel Hollis. So we've learned how to do people have told me the online experience is so fun. ⁓ we just get continual people coming back year after year after year. So yeah, come join us. It'd be a great time. I love Tony Robbins because ⁓ you know, my boys they wrestled year round from age five to fifteen.   Yeah. Made our garage. I got two real wrestling mats from the manufacturer in Pennsylvania delivered by an AJ Miller. So I never ever parked in my garage ever. And we would we were listening to that Tony Robbins 30 day, 30 day personal power. Yep. And then I and then I bought my first laptop when I went to MBA school. And so I took notes on it. And then when I was done, I I ⁓ closed down Saturday and I went to a studio Saturday, Sunday, and I ranted out my notes.   And I said, this has got to be 30 hours because I mean it's still Tony Robbins 30 day personal power. And that was the 30-day dental MBA. ⁓ and it worked out to be about thirty hours. But I'm telling you, the pandemic changed everything. That was when ⁓ online CE at Dentaltown just went through the roof and it hasn't come back and dental meetings haven't come back. Cause why do I need to fly to Chicago to listen to you if I got a Zoom call or   or streaming video or this event. I mean, I mean, just think of the plane ticket, the hotel, the sitting and attending. If you're in Phoenix, you know, just to get to New York is a five hour flight. I mean, why I I gotta fly five hours each way when I could see you on YouTube or a podcast or or whatever. But I wanna but I want to go back to that pandemic because that pandemic, I really think the reason you can really do this so successfully today is because of that pandemic. That's why we realize   I don't have to be in the flesh to learn knowledge. And and like I I I feel fine talking to you. I me too. The only thing I regret is teaching my mother how to do that. I got her FaceTime and all that kind of stuff. And because she calls to tell me about ever every one of her exciting things is junk mail she has. She's eighty seven and she believes every piece of junk mail. I love it. She's always free freaking out on her junk mail. But but I want to talk about the pan the dark side of the pandemic.   And that is a lot of people think about 20% of the hygienists left to practice. Before, you know, when I got out of school, your labor was supposed to be twenty percent, your overhead was supposed to be fifty percent. And by the time it was it didn't even take 10 or 20 years, and and due to insurance, I think not keeping up, ⁓ overhead went to basically two thirds. It went to about sixty-five percent and labor went to about twenty five, sometimes twenty-seven percent.   I'm hearing thirty percent labor all the time. And I mean I mean I'm talking about serious dudes who know the business of dentistry. And I don't I don't want to get my buddy Rick Kirstram out of me. He owns a hundred comfort dentals and he said he can't he said he's got the mean and lean where labor is twenty. He says he's got mean and leans with labor at twenty-eight, twenty-eight and a half. So so the the pandemic is ⁓ it that was five years ago. Why do you think it   seriously impacted labor cost of the pandemic. I do, Howard. And I think I think we kind of have this perfect storm, right? Like I think we've got multiple waves coming at us that have impacted. I think the pandemic pushed out those that were like, you know, I'm done. Like, like I'm good. I'm at the end of my career. I don't really want to do that. ⁓ a lot of hygienists are female and I think a lot of them realize they did not need two incomes anymore. And so it's like, you know, I want to be with my kids. I want to be home.   And then hygiene schools don't pump out a lot of hygienists and it's usually like a two year span. So yes, I have actually seen like hygiene is it really did, and then it clicked up. So the cost of hygienist has gone up astronomically. I mean, I think the highest I've seen of a hygienist being paid was 85 an hour. And to me, I was like, at that point, that was up in ⁓ it was up in Washington, up by Bellevue, Mount Vernon, that area. And I literally saw the the posting for 85 plus a a bonus, and I was like,   Screw that at that point. Like in all respect to hygienists, I'm gonna hire a dentist for that cost. Like I truly will. And that's not being disrespectful. It's just like a dentist is a more multifaceted. I understand they are not great hygienists, but if I have to and I'm gonna be putting this number up, like we've got to get to a space where it does work. So yes, I do. However, there are more hygienists coming onto the market. I still know that this is one of the hardest things, but ⁓ I have a practice that's out in Maui, rough life, huh, Howard? I get to fly to Maui to go do work, like.   You know, shout out to that office. ⁓ but what we found is we were able to find a way to get the hygienist to be paid exponentially higher by doing assisted hygiene. And so I think I'm seeing people innovate. I think I'm watching them create. I think I'm seeing people do some more outsourced costs in the front office. And so they're able to then offset the costs of the clinical team. ⁓ I think that people are just getting innovative and creative. And what I want to highlight is while this feels annoying, this is also business. And if we don't innovate and if we don't continue to evolve,   We actually decay and decline as an as an organization and as an industry. And so I know it's annoying and I absolutely empathize. And you're right. Like for me on our payroll, we're at 30%. Like I've had that as our metric for our clients for the last five years because payroll costs have gone up. But I'm like, but just because they've gone up, like let's look at several other industries. I mean, we're not here to like love on or hate on McDonald's, but I'm like, they have kiosks. They figured it out.   I checked in at a hotel in downtown San Francisco. There was no person there when I checked in. It was literally a person on Zoom just like this. I clicked in, they said hello to me. They took my information, but they didn't have to have a physical body in the office. And I think with AI and technology, dentistry is going to evolve, but I think the art and the care of patients does not need to evolve. And so, like, let's put our dollars where that matters and let's be able to look and innovate in other ways that keep our costs low. ⁓ I still think dentistry, I mean, why is there a one percent default rate on loans? Like,   Banks are still lending. We had the first down year of DSOs last year and the first uptick of private practice last year. And so when I look at these things, like it is still a great business to be in, even though labor costs, like, guys, again, it's just another flavor of business. So like let's figure out how to innovate. Let's figure out how to do it. And like, yes, I'm gonna pay for great people. I see team members as assets, not liabilities. And I'm gonna cut and chop on other areas that I can, but I'm also gonna be smart with my labor costs and make sure each person hitting their KPIs, they've got numbers that they're driving.   We are running this as an efficient business while like loving and taking care of our patients at the same time. I'm glad you mentioned bank loans because it's less than one percent default rate. Yes. All the defaults have the same thing in common. They all had their license taken away. Right. Always. And and if it's for drugs or alcohol, they now treat that as a medical disease. And the dentists still say, Screw you, I'm not gonna quit doing biking. And then they run south of the border. And that's why whenever you find a dentist down there that looks like me.   They're running for free Vicada. They they they said I'm not peeing any. So unless you, you know, do something just horrible. I mean, and you know, you have you have to get your it licensed in your way. But I w I wanna tell you about you know, there's just so many other things that you can focus on besides labor, like increasing their productivity. ⁓ I know dental offices. you can get a full if you pay a dentist in the Philippines five dollars an hour.   You get the best dentists in the Philippines. And I and there's dental offices that with Zoom and things like that are doing all their insurance and their claims and all that stuff. I mean, ⁓ so the with with with ⁓ with the internet, I mean you can literally have someone ⁓ be at the front desk ⁓ on a on a kiosk that's actually a dentist from the Philippines from five dollars an hour who when he's not busy can be calling your insurance companies all that. I I want to ask you another thing that's really hot on Dentaltown.   today. Everybody keeps talking about these dental insurance EFTs versus virtual credit cards. but basically everybody's reporting that major dental companies like even Delta are gonna stop sending paper checks and you gotta do it all electronic. And I guess that that electronic could be free, but it could be you know it could be another three and a half or three percent credit card fee on all your claims. Or what or what are your thoughts on all that? I'm hard on that   I have and I'm a hard no on the credit cards. Like, why? Why are you doing that? EFTs are so fast. Like there's absolutely no reason to be paying this. Explain to my home. A lot of them don't even know what a EFT. Mo I I bet 80% of the the dentists listen don't even know what we're talking about. Will you explain it? Will you explain it like I just graduated from dental school eight minutes ago? Of course. Well, I think that this is also where going back a little bit where you said, like, do dentists need to know the business? To me.   You don't even have to know that much, but I want to just challenge you that if you're getting a three, three and a half percent cut on your payments for quote unquote ease, that's a real big hit. And I would just challenge you to think about like for what and why. And so coming in, there's different ways the insurances are going to pay you. So they're gonna pay you via paper check, they're gonna pay you via EFT, which is a electronic fund transfer, or they've got this new thing where they're gonna pay you via credit card. And like honestly, to me, the credit card is so scammy.   And I've talked to so many people and like educate me, like, why would anybody do this? Like, I cannot comprehend. Like, I'm already taking a cut on insurance as is. Like, thank you for my marketing fee to be an insurance. Like, that's how I view that that write-off. Like, I know you hate it, but you're also gonna, you're either gonna have to do that, or you're gonna have to pay for marketing to bring in fee for service patients. So, like, again, let's just think about that. But I'm like, so I've already got a cut there, but I'm then gonna take another hit in addition to that for a credit card ease.   So as we're talking about that electronic fund transfers, they deposit straight into your bank account. The reason that some offices don't care for electronic fund transfers is because like trying to match it up is a like it kind of dumps and chunks into your bank account. So all you need to do is help your team members. Like there's ways that you can have it where it automatically emails your team when that comes through. So then they can go online and they can find out what the EFT was, so then they can balance and like enter it in.   I do think dentistry software is so dated because what happens is when we get paid from the insurance company, we get either like it's called an EOB, it's an explanation of benefits, and it's like batch checks. So when they dump this money to you, Delta's gonna give me like 20 grand. But like, who do I allocate that 20 grand to of all these patients? So that's I think where some people have like, well, electronic funds are so annoying and this and that. But I'm like, they're very quick, they're very fast, they're a lot safer than paper checks. Paper checks people do get embezzled on.   That I literally see no reason. Like, I don't care if you get it like one day sooner with a credit card, you are paying a huge hefty fee on that unnecessarily when electronic fund transfers are pretty much just as fast. Like maybe a like smidgey of a delay. But to me, that's a that's a very worthwhile smidgey of a delay. Because you're getting your payments so much faster. And as long as you're staying on top of it, you should still be able to maintain a 98% collections rate, even if you do checks or if you do electronic fund transfers. It just is so.   So dumb. I've yet to see a reason. But to me, I'm like insurances are so smart because it's just another way for them to take a chip out of what they're paying you and to have it come back to them. So again, think of the motive as to why they're offering. These people are not dumb. Those insurance companies, if you've ever gone to a business who's the biggest building in the entire city, it's your insurance companies. They're not dumb businesses. And I think we need to be smarter business owners that out think that. They always but Delta always says, we're   Yeah, so is Rolex Watch. Rolex Watch is a non profit. And and some of the CEOs of some of the anyway, we won't go there. But ⁓ yeah, ⁓ so what other ⁓ besides you know, when when someone tells me about their overhead, I tell them, look, I can't call the government and have my tax rate lowered. I can't call the nuclear power plant SRP or APS and tell them to lower my electric bill. I mean, something I i if the hygienists can   Wants a dollar an hour and if I say no, I'll give you 75 cents and she can go get a dollar across the street. I mean the market sets many, many prices. So the only way to fight that back is to ⁓ increase your productivity. You know, I mean if if if you have a dollar in labor and they do a dollar in dentistry, your overhead is a hundred percent. But if your dollar in overhead can do two dollars in dentistry, now it's down to fifty percent. So how so ⁓ are there other   ⁓ hidden gaps that are quietly draining profitability, or has it just come down to production? Or is it both I like I'm so glad you brought this up because I think like it's so easy to sit here and say, like, dentistry's not profitable. But I'm like, go find me another business that has a one percent fell rate that usually can run twenty to thirty percent profit margins if you run a business right. And this is not just Kiera sitting here fluff. This is like I got real clients running at these margins consistently. They've got large practices, small practices.   And so when I look at this and I'm like, okay, how do we make this more efficient? A lot of people want to go to the first thing of like, let's cut insurances. And I'm like, yay, pop the confetti, but be real smart. Because again, you're gonna then increase marketing fees, you're gonna lose a lot of your patient base. Like, let's just think through the ramifications. And so there's lots of different ways that we can increase productivity and not have to go for the cut. So I look at three levers that I found that can increase a practice. So one is we can increase our production. We're talking net production, not gross, like please feed your family, not your ego. So that's number one.   Number two is what's your collection percentage? Cause half the time doctors feel like they're broke and they don't have money, but your money's sitting in AR, which is your aging reports or your accounts receivable. We're not collecting the money and we don't have a good billing process. We got to get our collections up to 98%. And then the third thing is like we cut costs. And so looking at that, a lot of people want to go to just cut costs. I'm like, but in dentistry, let's break it down. If I want to add 10 grand more to my practice.   I love to help teams. Most offices are working four days a week. So if we're wanting to add 10 grand to a practice, working four days a week, let's do 10,000 and we're working 16 days a month. That's an extra six twenty-five a day. Well, how can we make six twenty-five in a dental practice? Let's think about our fluoride applications. Let's think about FMXs. Like I'm just talking, this is your lowest hanging fruit for you. Let's talk about could we add one or two fillings? Could we add like same-day dentistry, which is going to make more raving fans for our patients? There is so much ease in there.   Now, to increase our production, we can also look at our case acceptance. Doctors have so much case acceptance. And also, what are we diagnosing? I'm like, doctors, if you want to be producing 100 grand a month, the statistics are you need to be diagnosing three times that amount. And then we need to make sure our treatment coordinators are really good at diagnosing explaining treatment to them. They're not diagnosing, but they're explaining the treatment. They're presenting it in a way. We're not using insurance as our main driver. We're using it as like a coupon. And then we're really good at our follow through and our follow up.   Gotta have a right person, right seat in your treatment coordinator seat that's obsessive with hitting the right goals. And so there's like so many little ways. Like you can in I have added block scheduling, which I know is like a consultant's number one favorite thing to talk about, but like make it really make sense and easy for your team. I've added a million to a practice with no extra days, no extra work. We literally are just being more strategic with how we schedule. And so there's just so many little ways that I want dentists to realize like,   To me, I get really excited. This is where I geek out as a consultant. I geek out and I love to help that is because I'm like, how can I like squeeze more juice from the lemon you're already in? Like, let's just make more lemonade. Let's figure out ways to do it. And then let's make sure our costs are effective. So we teach your teams how to look at the business as a business. We teach each team member about their one KPI that's really going to drive it forward. We help them track. I just did this with an office manager this week and she's so lit up to look at her numbers, to look at her metrics, to see how she can do it.   And when they start to see how they can click it through, it's not you trying to push and drive more money. Like doctors, I tell everybody, every team member, you want your doctor to be so freaking profitable. Because if they're profitable and they're like they're secure, your life is so much better. So like I'm like dentists, we got to get you profitable, we to get the cash flow, we got to get you less stressed because you're gonna be a better dentist and a better business owner. But how are there's so many little easy ways where it's just low-hanging   Typically I'm able to add 10 to 30% of production in usually 90 days to an office, like very consistently with just small little reps, no real extra work. How are we doing our exams? Are we being directive in our treatment planning? Are we using like, okay, next visit I want to see you for this? And when do I want to see you back? And how much time is this going to take? Like, let's break down the barriers of treatment planning. There's so many little simple things that if you just implement, you can be very profitable very easily.   And then look at your P L. If you're not looking at your P and L every single week or month, like just being aware, getting into the language of business, that's also gonna help you too. So yes, cut. ⁓ but I found that it's always a lot easier to make sure our collections match, our production matches, and we use those little low hanging fruits. ⁓ and it's there. Like dentistry is such a magical, like, like it's a great lemon tree. You can make a lot of lemonade out of a dental practice. I want you to tell me if I'm right or wrong or or   I think I think there's two threes to double your price. Number one, if three people call your front desk, one is going to come in because they're smart and they need to they know they need to get their teeth clean. One isn't gonna come in for anything and you can hear them vaping and smoking and drinking beer and eating Cheetos on the call. But one out of three needs a little extra push. And if you train the person answering the phone, they can close that one out of three. And if they do, they doubled your practice. Then when they get in, you still got the now you got three people in chair.   One's gonna do what you say because you're a doctor and they've done their their author search and and you say they got a cavity, they're not gonna argue with you. One's not gonna do anything. In fact, in fact in fact I was like I had about a dozen patients that in the middle of my treatment plan, they asked me if they could just take a cigarette break ⁓ from my presentation and they went outside, had a cigarette, came back. They're gonna do it. But the other one in three needs some some closing skills. And so if you if you can close on the phone   You doubled your practice. You you got two butts in instead of instead of one. And if you fix your treatment plan presentation, you're gonna do two cases at one. And I think it's so funny now because the dentists have never let their hygienist or assistant, let alone receptionist, do any diagnosing treatment plan. But now AI, Pearl, and Overjet diagnosing all the cavities. So you wouldn't let your hygienist while she's in there for an hour.   Diagnose and treatment plan and sell the dentistry, the assistant while they're taking FMX, they they can't point out, yeah, see, that's a cavity, you don't need a filling and a root now. yeah, they couldn't do it because they were humans. But now Pearl and Overjeck can do it all day long and you're good with that. I mean, so so what how do you how do you double the close rate from one out of three to two out of three on the phone? How do you double the treatment plan acceptance rate from one to two out of three? Yeah. Do you do you agree those are possible goals?   Absolutely, Howard. I think again, this is the low hanging fruit that people are like, but that feels so hard. And I'm like, choose your hard. Like, is it harder to spend a little time with a front office and train them how to do this? Is it a little like, or is it harder to be cash flow negative? Like you choose what's your hard to me? Absolutely. Let's go after that. And I agree with you. Like teaching a team to preheat an oven, I call it what would doctor do. And so like, let's train our hygienist.   Like I tell all hygienists, doctor should be the second opinion, not the first opinion. And you got Pearl and you got Overjet. And so just spending a little bit of time with your team. So what we typically do for case acceptance, like let's go hit that one quick and then we'll talk about scheduling. Is I'm really big on let's get the whole team where we're talking the same language. So we recommend, like, what would doctor do? I recommend you run this over the course of six weeks, is typically how long it takes, anywhere from six weeks to maybe three months.   but we're gonna sit there and we're literally going to go through. We're gonna pull up an FMX. We're gonna do it one day over lunch. Hygienists, doctors, and if you want front office and dental assistance, rock on. But really, I want my like people that are seeing the bulk of my patients with doctor and hygiene. We're gonna look there and I want all of our hygienists to start like if we have an FMX up there and the interaurals, what is doctor going to recommend and how is doctor gonna talk about it? We're not just gonna sit here and have a nice little chit-chat. We're each gonna write it down because I wanna make sure every hygienist starts to get very, very comfortable. And the goal that I tell all hygienists is   Your goal should be at the end of this, what would doctor do training over six weeks? And if doctors are really consistent with it, I'm like six weeks of training to be able to double your practice and increase your case acceptance to me is a very good use of my time. So if I can do that, doctors and hygienists, you should be able to have 95% accuracy with your doctors at the end of this. And they do it. So hygienists get really lit up and they get very excited about it because now they're able to preheat the oven. They're able to talk to patients about it, use Pearl, use Overjet.   And then doctors, when they tee it up to you, and I say like hygienist, you've got to be the ones who first like introduce it, talk about it with the doctor as soon as they come in, but be real quick. So we introduce the patient, we compliment the patient on something, we recap the treatment that's discussed and we say something personal. Hygienist, you do that, your doctor exams will be much shorter for you and doctors will love it because it's very quick. If we can get that dialed in, and then doctors, you have a very like confirm the treatment.   then recommend exactly what needs to happen. And then we take that same baton up to the front office and front office, we schedule first. We then present the treatment. We use insurance secondary. I'm never leading with insurance. You do these little items which seem like, ⁓ no, that's like very quick, easy things. You're going to rapidly be able to help those ones. And then I do a two two two follow-up. So if they did not close for me and I'm going to go through it and I'm going to work through and I'm going to track all the people that didn't say yes to me and all the people that did say yes to me.   I'm gonna look for patterns. What are people saying yes? Like those are easy ones. Those are the gimme's. Those are the easy patients that Howard said. I'm looking for the people that say no and what's my pattern in there? And how do I change my verbiage? Because treatment planning is 80% psychology, 20% skill. So like what are you thinking? How are we presenting it? What are the words we're saying? One or two little changes usually will close that. What are the patterns and how can I get that number up higher? And I follow up with them in two days, two weeks, two months to make sure that they don't follow off.   People are like, Kiera, you really make your treatment coordinator do that? And like, yeah, I was your treatment coordinator that closed $50,000 same day. And this is exactly what I did. This is how I've trained co offices across the nation to do it. You just have these simple little things that help them out. And then you flip over to our scheduling. Like, I think scheduling's easy, Howard. I genuinely do. I'm like, half of it is just be nice. Like you got the COVID crank, and so many people are so grumpy and so like.   Annoyed when they pick up the phone, then I'm like, you can already leap your ahead by just being nice and being excited to welcome a patient. Then take like charge of that conversation. So let's take the ownership of that conversation. If someone's Do you take my insurance? I'm going to quickly redirect and say, my gosh, how did you hear about us? I'm going to answer that, but I want to find out how did they hear about us? If it's our Google reviews, if it's a referral, if it's somewhere else, I want to like say, my gosh, you're so lucky to be here.   We love our patients. We love our reviews. I can't wait for you to be a great raving fan too. let's talk about this. I can everything can be overcome. Please do not let being out of network stop people. It's a thousand dollar coupon and we're turning people away over that. No, no, no. We are better than that. And if we are the best dentist, they need to be coming to us. We need to win these patients over, make them feel so loved. Let's get them scheduled. Let's make this a great experience for them. Let's make them feel so excited. I did it with PT called like six offices.   And the office I chose, like so many people were annoyed I was calling. Can I put you on hold? Can I do this? And I was like, no one really wants my business. If you're just nice and you take control of that conversation, you can easily turn and transform your practice. So hopefully that was like not too much. I like I love these things. I love training treatment planning. I love training how to like take control of a phone call. I love helping teams overcome those little simple objections because it's very, very simple things.   that make massive leaps and bounds of change. And it's a great way to double your practice very easily, like you said.   The Dental A Team (36:13) All right, Dental A Team listeners, that was the guest interview that I absolutely loved. And I hope that if there was one idea that stood out to you, don't just agree with it, but actually go implement it this week. And if you need help setting this up in your practice or you need help just navigating or need a friend, head on over to TheDentalATeam.com and I'll be able to help you guys out. Click on the book of call or any way that we can support and serve you. That's what we're here for. That's what we're obsessed with. And as always, thanks for listening and I'll catch you next time on the Dental A Team podcast.

P.M. Edition for June 8. Pepsi has rolled out 35 driverless trucks to ship Cheetos, Doritos, and other products on the public roads in Arizona. Journal reporter Esther Fung took a ride in one. Plus, a judge invalidated the Trump administration's $100,000 fee for new H-1B visas. And as the World Cup kicks off across 16 North American cities this week, occupancy rates in U.S. hotels are lagging behind. We hear about the reasons why from WSJ real estate reporter Kate King, and what it means for the economic boost cities were hoping for from the World Cup. Alex Ossola hosts. Sign up for the WSJ's free What's News newsletter. Learn more about your ad choices. Visit megaphone.fm/adchoices

Get ready for a whirlwind episode where we dive into everything from technical glitches to Cheeto-based pranks! We're kicking things off with our latest recording adventures, testing out new gear while sharing some hilarious highlights from the Hamilton pixel quilt class. Between dodging ticks in the woods and celebrating Belle's incredible progress in her cancer treatment, this conversation is packed with heart and humor.We also get into the nitty-gritty of quilt bindings and our favorite recent movie releases. Plus, we're sharing details on the Brooks Bags initiative and brainstorming ways to make our local parks even better for the community. It's a jam-packed session full of personal updates, creative inspiration, and a little bit of social experimentation. Join us for a chat that covers it all!Send us Fan MailSupport the showFollow Leslie on Instagram at @leslie_quilts and Rochelle at @doughnutwarrior

Dr. Deb Muth 00:08What if the toxins in your food and water weren’t just harming our bodies, but rewriting the very code of human health? My guest today, MIT scientist Dr. Stephanie Sineff, has spent over a decade connecting the dots between environmental toxins, metabolic chaos, and neurological decline. You’ll want to hear every word of this conversation. You guys can put our, Serenity ad in here, and then I’ll do the standard intro.Welcome back to Let’s Talk Wellness Now, the show where we uncover the root causes of chronic illness, explore cutting-edge regenerative medicine, and empower you with the tools to heal. I’m Dr. Deb, your medical detective.And today, we’re diving into how environmental toxins and nutritional imbalances are silently shaping chronic disease patterns, from autoimmune disorders to neurodegenerative decline. And how we can take back control of our health. So, as usual, grab your cup of coffee, tea, or whatever helps you unwind, settle in, and let’s get started on your journey to deeper healing. So, Dr. Sunif, so glad to have you here. I can’t wait to have this conversation with you. We were just chatting off-camera a few seconds ago about what we’re going to chat about, but tell us a little bit about your background and how you got into this field of looking at toxins and mitochondria. Seneff 01:50Okay, yeah, my background is a bit eclectic, so it starts out with biology. I have an undergraduate degree in biology from MIT. My PhD is in electrical engineering and computer science, so that’s quite a switchover. And most of my career, I was writing computer code to train computers to talk to humans in a natural conversation… conversational interaction with computers. We were pioneers in that space. You can see that it has really taken off now. And actually, by 2006, 2007, I started to realize that the kind of work I did already then was getting compromised by the, by the emergence of AI. And I got concerned that, I wouldn’t be able to sustain the path I was on. And it’s happening now, of course, to the young… many people, young people today, are facing a crisis in computer science, because it used to be if you had skills in hacking code, you were good to go, you know, and that’s just not true anymore, so that’s another whole story, but anyway, I decided I needed to do something different, and I pivoted in a big way in 2007. managed to get the company that had been funding me, a Taiwanese company called Quanta Computers, And they,We’re willing to switch over to funding me to do research on health and toxic chemical exposures. Which was a miracle that they let… they let me switch over to that, and that was fantastic, 2007. So it’s been almost 20 years. that I’ve been looking for toxic chemical exposures and their association with human disease. And I focused initially on autism and heart disease, kind of for personal reasons, because I knew people who had, you know, who had those issues.But it led into a much, much bigger story, and I’m super excited about what’s happened over the last 20 years. It’s been a continual learning experience for me, and I’ve just kept broadening my space in biology, furiously reading papers as I discovered new concepts and trying to explore those. opening up new windows, and it’s just been a profusion of learning over the past 20 years, and I’ve published many papers at this point. Peer-reviewed papers on the topics of toxic chemical exposures and disease. Particularly, glyphosate is the one I really focused on, and I wrote the book, Toxic Legacy, how the weed killer glyphosate is Destroying Our Health and the Environment.That was published in 2021. So. Dr. Deb Muth 04:18So I’m sure you have a few thoughts about the administration wanting to bring that back to be made at home instead of China, right? Seneff 04:26I know, that’s so interesting. And actually, you know, he makes a point that I agree with, which is that we are relying on China. for importing a whole bunch of stuff that’s really toxic, and we’re pouring it all over our food supply, so China’s probably very happy to poison us, you know? Oh, absolutely. It’s kind of ironic that we’re doing that, and he makes a good point that we shouldn’t be relying on China for these chemicals that are poisoning us, but where he misses the point is he says, well, we just need to poison ourselves, you know? Rather than getting rid of that chemical, we need to really change the way we grow food.I think it’s the number one most important thing right now. in America is to change the way we grow food, and it has to be certified organic, regenerative. We need to focus on healing the soil, just as we have to heal the gut. I mean, we’ve really messed up the microbes in both the soil and the gut, and the consequences, as you can see, are a huge problem with human disease. Dr. Deb Muth 05:20They’re devastating. I mean, we have so much chronic illness and so much neurological disease these days, and just the rise of autism, it should be telling us that we’re doing something wrong, right? Seneff 05:31Absolutely. Dr. Deb Muth 05:32We have a problem. For those people who are listening that don’t understand what the term glyphosate is, can you explain that a little bit to them? Seneff 05:39Yeah, so it’s one of the many herbicides that we use. We use herbicides, fungicides, and insecticides in agriculture, all these poisons, and it kind of seems crazy to me that we would think it’s okay to pour poisons all over our food supply. I don’t understand why we think that’s fine.Yeah. You know, categorically. Glyphosate is supposed to be a wonderful chemical, because it’s an herbicide that kills all plants except for those that have been engineered to resist it. And supposedly is completely harmless to humans. And that’s what gets to be, you know, disbelief, because how can something so toxic to plants be harmless to humans? Just, how can it be? Dr. Deb Muth 06:14We haven’t been re-engineered like the seeds that they use from Monsanto, so how can it not affect us if it only affects everything but their seeds that they’ve modified to make grow beautifully under that condition? It doesn’t make any sense. Seneff 06:32Right, and of course, the critical thing they missed is that our gut microbes do have that pathway. It’s the chicken mate pathway that it disrupts. Really critical in all the plants, and in most of the microbes. In the soil and in the gut, and so it kills off the microbes as well as the plants, and when it kills off your gut microbes, you gotta watch out, because gut dysbiosis is a huge thing. And we’ve had so many papers coming out lately that Talking about the relationship between gut dysbiosis and all kinds of different diseases. Dr. Deb Muth 07:01Do you think that’s why we see so much gut dysbiosis these days? Seneff 07:04Oh, absolutely. I think it’s not just glyphosate, because we have lots of poisons that are messing up our gut microbes, but glyphosate is a really big one, because the shikimate pathway is essential for many of the microbes, and they use it to make essential nutrients for the host. So we get compromised as well, just because they can’t make those nutrients in that. Dr. Deb Muth 07:22It’s so… Seneff 07:22lies. Dr. Deb Muth 07:23so much harder today to treat people with gut issues than it was 25 years ago when I started. It was so much easier. And now, it’s, like, nearly impossible sometimes to get some of these people back to a good, healthy gut microbiome, no matter what you do, no matter how well they eat, and all the things that they do. It’s a struggle, for sure, compared to what it was 20 years ago. Seneff 07:44It’s interesting that you have that personal experience, because I think people like you really can see what’s happening. Dr. Deb Muth 07:49and appreciate. Seneff 07:50the difference between then and now. I, of course, as a child, autism was not something I knew about at all. Really, when I was a child. It didn’t exist, basically. I mean, it was so rare. And now, you know, everyone knows someone with autism, you know, pretty much. Dr. Deb Muth 08:08Autism and Parkinson’s and Alzheimer’s seems to be just so much commonplace. Everybody knows somebody in their family that is affected by one of those disorders, if not multiples, and We tend to say it’s genetic, right? Well, there’s got to be a genetic… why wasn’t it genetic 50 years ago, or 100 years ago? But now, all of a sudden, it’s so prevalent in our environment that we’ve just become acceptable of it, and I think that’s wrong for us to do that. We shouldn’t be doing that. Seneff 08:38I know. I find it very interesting how quickly it appears that humans adapt to the new normal, you know? Dr. Deb Muth 08:44Yeah. Seneff 08:45It’s normal that you have, you know. 3% of the kids have autism, that’s normal, you know? It’s just like, no, it’s not. And also, of course, all the Alzheimer’s and dementia and Parkinson’s, as you mentioned, in the elderly, those are connected, because they’re all related to brain problems that are being caused by chemicals that are destroying the brain. Dr. Deb Muth 09:03Yeah. So, how does glyphosphate interact with our body’s ability to absorb those essential nutrients, like sulfur? Seneff 09:12Yeah, well, it’s… that’s a big… that’s a big question. I don’t know where to begin with that one. Glyphosate, you know, it’s a train wreck for the gut microbes, and then that causes the gut dysbiosis. The microbes are unable to produce adequate amounts of nutrients that are essential for the host. And as a consequence, the host cells get sick, you know, so the colonocytes get sick because they’re not getting adequate nutrition. Because the microbes can’t produce the nutrition they normally would produce. I think that’s a good summary of what’s going on. You get inflammation in the gut.And then the inflammation causes immune reactions, so you get the immune cells coming in, and they create inflammation, you know, it’s just like there’s a kind of a festering going on in there that’s really a train wreck for the whole system. Dr. Deb Muth 09:58Do we see different, results with things like this in Europe, where they’re not allowed to use a lot of these chemicals that we’re allowed to use here? Seneff 10:07Yeah, they are allowed, but it’s much, much less there. My friend, Tony Mitra got his government, Canada, to do a test… to do a big test of over 8,000 samples, food samples, to get… look for glyphosate. U.S. government doesn’t bother to test for glyphosate, because they consider it to be safe.We know it’s all over our food supply from work by people like Zen Honeycutt. My friend Zan Honeycutt of Moms Across America has really been on a mission to test all kinds of different food samples for glyphosate and finding it extensive in our food supply, in the school lunches. in the fast food restaurants and the food that’s fed to the Army. She’s done all these different studies, breast milk. Wines, you know, all the wines were contaminated, even the biodynamic, which are organic.Had small amounts of glyphosate, so it’s just like it’s all over the food supply. Canada did 8,000 samples. Tony Beecher finally got them to do that after many years of harassing them, and then he published the results in a book called Poison Foods of North America, because they found that they had imports from Europe, imports from Mexico, imports from the U.S, And basically, the U.S. and Canada came out way on top, as far as overall, the numbers were much higher in those two countries. And Mexico lined up with Europe, which was quite interesting to me. So, you know, you’re better off if you buy food from Mexico. Dr. Deb Muth 11:31Yeah, and I wouldn’t have thought that, I would have thought that was different. Seneff 11:34And I know you often think that Mexican food is not going to be as carefully regulated, and you might get some kind of, toxin. You don’t expect Mexican food to be healthier than American, but it is. Dr. Deb Muth 11:44Yeah. Yeah, can you talk a little bit about deuterium? What is deuterium? Seneff 11:51Okay, that’s a good place to start. Yeah, deuterium… I am absolutely fascinated with deuterium, and I believe that the team of researchers that I’m working with, we are on to something really huge. I’m super, super excited. I almost can’t contain my excitement with this, because once we started looking, it’s just like everything made so much sense. Everything kind of came together. In terms of metabolism, and disruptive metabolism, and all the stuff that’s going on in the gut. It really, really makes sense. Deuterium is heavy hydrogen. It’s a natural element. Hydrogen is the smallest element, the upper left corner of the periodic table. One proton and one electron, and it’s by far the most common atom in the universe.And in our body, as well, by far the most common atom in our body, and it’s involved in all the chemical reactions that take place. And so, you know, have carbohydrates. The hydrates is hydrogen, you know, in the word carbon, hydrogen, carbohydrates. And of course, carbohydrates are, you know, basic foods. So anyway, deuterium has an extra neutron. It’s just like carbon-14, so carbon-12, carbon-14 is a little bit heavier. It’s got 14 instead of 12. It has extra neutrons. So there are these kind of isotopes of various atoms, but hydrogen has hydrogen, deuterium, and tritium. Tritium has two extra neutrons. It’s very rare, and deuterium has one extra neutron, and it’s rare compared to hydrogen, but it’s not rare, because hydrogen’s so common. So it’s actually present in the blood at five times the level of calcium, for example. Dr. Deb Muth 13:24Oh. Seneff 13:25So it’s not rare, but it’s a very interesting atom that has caused us trouble in the mitochondria. Dr. Deb Muth 13:32Is it actually considered a toxin? Seneff 13:34It’s a natural element, you know. I mean, you have natural elements that are toxic, you know, like some of those metals, like mercury, for example, is a natural element, but it’s toxic, so it’s not a chemical, it’s not a chemical, you know, not made in the chemical lab. It’s just an atom. And it’s all over the universe. It’s not like you can avoid it, or you can, you know, you can’t get rid of it. It’s everywhere. And so it’s a natural part of biology, and our biology has evolved. to very, very clever ways to protect the mitochondria from deuterium. So the thing is, mitochondria have ATPase, which makes ATP, and ATP is the universal… it’s the energy source for the cell.ATP. It’s made in the mitochondria, very, very important, oxidative phosphorylation, you know, that’s sort of basic in biology. And, those ATPase pumps, depend upon hydrogen flowing through the pumps to generate, motor force to make the ATP.And they pile up the hydrogen inside an inner membrane space. They’re kind of cute. The mitochondria have this internal matrix in the hole, like a donut hole. The matrix is where a lot of activity is going on. And then there’s a membrane, but the membrane has both an outer membrane and an inner membrane. So there’s an intermembrane space where the mitochondria dump a lot of protons. They make… put lots and lots of protons in there, and then the protons naturally come out through basic… through basic physics, they come out, and the pumps are there to grab the energy as the protons come out. It’s quite cool. Go back into the matrix. the protons go back into the matrix. So what the body does is it tries to keep deuterons out of those… out of that intermembrane space. It tries really hard not to put deuterons in there. So deuterons are the equivalent of protons.You know, proteom is the normal hydrogen, and then deuterium is the… is the one with the extra neutron that makes it twice as heavy. So because it’s twice as heavy, it behaves very, very differently. It’s kind of like a big, bulky thing coming through the pumps, and it can clobber them. It can really mess them up.And the body knows that, and so the body has designed incredibly elegant mechanisms to keep the deuterium levels inside that inner membrane space as low as possible. the body obsesses on that. And once you realize that, all of a sudden, lots and lots of things make sense in terms of looking at biochemistry and what’s going on. All kinds of things that didn’t make sense before suddenly come. clear… clear… are motivated by this idea of avoiding deuterium in the inner membrane space. So it’s really, really fascinating biology. Dr. Deb Muth 16:08So does the glyphosate tend to increase the deuterium in that space, or does it disrupt it? Seneff 16:16It definitely increases it, and the reason why is because it disrupts the enzymes that manage it. And so, for example. So this, I have to get into hydrogen gas and microbial production of hydrogen gas, which is central to the story. And you know, people get gashy, they have, like, bloating and stuff, there’s a lot. Dr. Deb Muth 16:34echo. Seneff 16:34That’s because those gases that are being made by the microbes are unable to be brought back into organic matter. So normally the microbes make lots and lots of gas, and they start with hydrogen gas, and they make methane gas, they make hydrogen sulfide gas, and they make all these gases. And then they use those gases as reducing agents to come back and make organic matter. So they basically convert food into basic gases, like hydrogen and carbon dioxide, right? And then they take the carbon dioxide and hydrogen to convert it back into food. And the reason why they do that is because the process of making the gas tremendously strips out the deuterium. This is absolutely central, I think, to metabolism.And it’s not something very many people are aware of. The microbes make the hydrogen gas. And when they do that, they lose 80% of the deuterium, because the deuterium tends to stay in the aqueous space, because it’s too heavy. You just think of, you know, trying to lift out… if you’re twice as heavy, it’s a lot harder to get out of the liquid into the air. You know, so basically to make the gas. When you make the gas, you lose a lot of the deuterium. And that is super, super central, I think, to metabolism. Dr. Deb Muth 17:47So, if that’s what’s happening inside of there, it’s obviously creating metabolism issues. What does that mean for energy and mitochondrial health, then? Seneff 17:58Well, what happens is that the microbes are unable to make enough of those nutrients that are super for the host that have low deuterium. And a particular one that I have in mind is butyrate. And I don’t know if you know anything about butyrate. Dr. Deb Muth 18:10Yeah. Seneff 18:12But it’s a very healthy resource for the gut. The colonocytes lining the gut, 80% of their food is butyrate. They love butyrate, normally. But lots of people have butyrate deficiency in their gut. And that deficiency is due to the fact that the microbes can’t make the hydrogen gas, because when they make the hydro… or they can’t bring the hydrogen gas back in to make. Dr. Deb Muth 18:34Beautiful. Seneff 18:35Because a butyrate comes from the hydrogen gas that’s produced by the gut microbes. Dr. Deb Muth 18:39So, if we supplement with N-butyrate, does that help that process work better, or does it not really do much with the deuterium, then? Seneff 18:48Well, there’s a big question with supplements, and I’m really starting to appreciate this more. You know, I always like natural, right? Natural versus synthetic. And I think there’s a huge difference. For many of these supplements that are popular, there’s a huge difference between natural and synthetic. Yeah. And that big difference has to do with the level of deuterium, because if it’s made synthetically. It’s not going to be depleted in deuterium. So when you’re taking… and I don’t know butyrate, you have to go and look at how they manufacture it to see if it comes from natural or synthetic ingredients. It’s extremely interesting with… I’ve looked into some of these other nutrients that people like to take as supplements. Choline by tartrate is one that I really was fascinated with, because… and there are papers that show that if you take choline by tartrate as a supplement… so choline, of course, is a very important nutrient, a lot ofAre deficient, especially if they’re vegetarian. And choline bitartrate is a synthetic form of choline. And, choline bitartrate, if you take… the studies have shown There’s a beautiful study that had people who ate a bunch of eggs, you know, because eggs are high in choline, and then they had people who took choline by tartrate to get an equivalent amount of choline in their diet compared to the eggs, right? And the people who ate the eggs were fine, and the people who ate the choline bitartrate were not. They had a very big increase in a metabolite called trimethylamine oxide, TMAO. Dr. Deb Muth 20:13in the. Seneff 20:14in the blood. And TMAO is a risk factor for a huge number of diseases, you know, all the usual suspects, the diabetes, the cholesterol, the heart disease, cancer, all kinds of diseases. Dr. Deb Muth 20:26TMA over. Seneff 20:26is a very interesting molecule that’s been studied quite a bit recently. There’s a lot of papers on it. I don’t know if you’ve heard of it, TMAO . Dr. Deb Muth 20:32I have, yeah. Seneff 20:33Yeah, okay. Well, that one is a… it’s very, very interesting, and I have a paper that I’m trying to get published right now that I’m quite proud of that talks about all of this, but they found that when you eat the eggs and get the choline that way, you’re fine, but if you take the choline bichartrate, you’re not. You get all this TMAO. And the reason, I think, is because the microbes… the microbes make TMA from choline. the trimethylamine. Choline has a nitrogen atom with 3 methyls attached to it, and those methyls are going to be really low in deuterium. Because they’re part of the methylation pathway, which microbes make sure those methyls are low in deuterium. So all the whole methylation pathways, I think, is a distribution system to deliver low deuterium nutrients throughout the body, not just in the gut. You know, and the body has all these ways of hooking methyls onto things. Dr. Deb Muth 21:26and take it. Seneff 21:26them off, and when it takes them off, it metabolizes them in the mitochondria, delivering to them low deuterium nutrient. So, so when you take the choline bitartrate, and it’s not low deuterium, what happens is you end up with molecules of TMA, trimethylamine, that have deuterium in them. And when you have those, they won’t… the microbes won’t metabolize them, they won’t turn them back into hydrogen. You know, deuterium depleted hydrogen, they won’t do it. So they stick around, the TMA doesn’t get metabolized, and then it gets sent to the liver, the liver turns it into TMAO, and now you’ve got your problem. And I think TMAO is a marker for deuterium overload in the mitochondria, in the methylation pathways. Dr. Deb Muth 22:06That’s interesting that you’re talking about that. I belong to a group, and we’ve been researching plosmalogen therapy, and one of the supplements that was created was created with a large amount of phospholine. And,And by itself, when we used the phospholine in one of our formulations, it wasn’t bad, but when they doubled the dose and they were putting it in all of their formulations, people were starting to see the TMO levels go up. And we were trying to figure out, like, what’s happening here. It wasn’t everybody, but it was a good chunk of people, enough for us to say, hey, something needs to change here. We need to take out this phospholine, or not use as much of it. But now this explains exactly why the TAMO was going up. And if those people do have a lot of deuterium, maybe why we saw some people have a problem with it, but not everybody had a problem with it. Seneff 22:57It depends on their microbes. If their microbes are healthy enough to be able to metabolize the TMA, they’re fine. And the microbes produce the TMA, and then they metabolize it. And they’re doing that to generate more deuterium-depleted nutrients. They’re constantly trying to come up with new nutrients that are deuterium-depleted to feed to the host. I mean, they’re really obsessed with it. And they do a good job, normally, but they get so messed up by all these chemicals, and not just glyphosate, of course, all the chemicals in our food and in the air, it’s a mess, you know? Dr. Deb Muth 23:26It’s amazing the body works as well as it does. Seneff 23:28It is. I really am surprised that we don’t have more people who are super sick, you know? Dr. Deb Muth 23:33Exactly. Seneff 23:33Not for sure, but some of us are doing okay with it, you know? Dr. Deb Muth 23:37Yeah, exactly. So when we have this high level of deuterium, high levels of glyphosphate, what is that going to do to the body’s energy stores? Seneff 23:46well, it’s going to wreck the mitochondria, and then you’re going to get chronic fatigue. I mean, I think chronic fatigue syndrome, to me, is a very clear example of mitochondrial damage due to excess deuterium. I think that can completely explain that disease. Dr. Deb Muth 24:01Do you think this high level of deuterium is causing people to see more neurological diseases as well, like Alzheimer’s and Parkinson’s? It’s fueling it. Seneff 24:11Absolutely, because the brain has so much dependence on energy, you know, the brain uses a lot of energy, and they need really healthy mitochondria. They have… neurons have lots of mitochondria. Neurons and muscle cells really, you know, are loaded up with mitochondria, and both of them get injured when they don’t have a… when they can’t keep deuterium out of the mitochondria. Dr. Deb Muth 24:30The cells. Seneff 24:31get injured by all the reactive oxygen the mitochondria are producing, which the ATPase pumps, once they’re getting contaminated with all that deuterium, they start spewing out reactive oxygen. It kills the mitochondria, then it kills the cell, then it kills the brain, you know? It’s like a progression. It really starts with the mitochondrial damage, and then the cell dies, and once the neurons start dying, then the brain dies, you know, and you’ve got all. symptoms. Dr. Deb Muth 24:55So can we measure deuterium like we can glyphosphate in the body? Seneff 24:59You can, yes. In fact, you can do a saliva test and send it off and get the… get a level of how much deuterium is in your saliva. I would love to know more… in more detail how much deuterium is in different parts of the body, because that’s really interesting to me from my studies. What I’m suspecting is that the body… so the cells actually dump deuterium outside the cell. That to try to get as little deuterium as possible inside the cell. And within the cell, they’re trying to get as little deuterium as possible inside the mitochondria. So there’s layers of trying to get rid of the deuterium. And so the convenient thing is to dump the deuterium outside the cell. So there’s a lot of deuterium in bones, for example, probably in your skin, you know, any kind of exterior materials. And the sort of glycocalyx, so there’s this glycocalyx that lines all the blood vessels.That’s these sort of complicated sulfated sugar… complex sugar molecules that, that create gelled water. this gets into Gerald Pollack’s work. I don’t know if you know anything about Gerald Pollack and gelled water, but that’s quite a fascinating field all by itself. But it has to do with really fascinating stuff, because Gerald Pollack talks about battery… a battery being created by the gel. He’s done a lot of research on gelled water. You know, like jello, for example.And you put some powder, you put some hot boiling water, you let it sit, it gels up. It’s mostly water, but it’s a funny phase of water. It’s called the… he calls it the fourth phase of water. He wrote a whole book about that. Gerald Pollack did. And, it’s a gel phase, so water has, you know, the liquid, the solid, the gas, and then the gel. And… and most of the water in our body is gel, is gelled. And especially all the water lining the blood vessels. The blood vessels have free-flowing blood in the middle, right? Dr. Deb Muth 26:46in the long… Seneff 26:46the edges, they have this gelled water that’s created by these sulfated glycos… I mean, the glycans, they’re called, complicated word there, but… They create the gelled water, and the gel… actually, what Pollock showed is that the gel becomes negatively charged, and it pushes out protons. It pushes protons out into the blood. And it ends up being negatively charged because of that. And it creates a battery, and that battery is a source of energy, so… so you can think of, the gel as being like a battery supporting the entire body. All the gel in the blood is a battery. It’s a giant battery. And when you get exposed to sunlight, the gel grows in volume by a lot, and so when the gel gets bigger, it gets to be a bigger battery, and it’s capturing the energy in sunlight. It’s like a solar panel. your skin is like a solar panel, capturing the energy in the sunlight and converting it into this energy in that gel that pushes out those protons. And the cool thing is the deuterons tend to stay behind Because, It’s a little bit of interesting physics here when you have a water molecule, could have one deuterium, one hydrogen, and an oxygen. Water is H2O, right? It would be HDO, one hydrogen, one deuterium, and oxygen, right? HGO. And when you separate that out, usually you separate water out into OH- and H+, right, when you pull it apart into ions. OH minus and H+. Well, what happens here is that the deuterium sticks harder to the oxygen. than the hydrogen does. So you get OD- and H+. more often than OH minus and D+. Dr. Deb Muth 28:22So you have a lot fewer D pluses inside that gel. Seneff 28:26And the H pluses go out into the blood, and the D pluses are… the Ds are stuck to the oxygen, so they don’t go out. So you end up, actually, that’s a sort of distillation process that pulls healthy proteins out of the gel, into the blood. And that makes the blood levels of deuterium lower. Do you see what I’m saying? The deuterium gets trapped in the gel. And the deuterium gets trapped in bone in the same way, in the bone, in the skin. So the body’s trying to keep the deuterium out of the cell, and within the cell, it’s trying to keep it out of the mitochondria, and actually out of all the organelles, not just the mitochondria. So it’s… there’s a whole… Metabolism cannot be explained without looking at deuterium. Dr. Deb Muth 29:07Yeah, so if deuterium’s getting trapped in the bone, much like lead does, does it take up space where we can’t have calcium, and then it leads to more osteoporosis as well? Seneff 29:16I don’t think so. I think deuterium is actually healthy in the bones. Dr. Deb Muth 29:19Interesting. It actually makes the bone stronger, and in fact, there was a really beautiful article on seals. Seneff 29:24You know, SEALs, they do the deep dives, they get into this really, high-pressure zone. Dr. Deb Muth 29:28with… Seneff 29:29in deep water. So they have to be really strong, and the seals actually dope up their bones with twice as much deuterium as what is normal. So they concentrate deuterium. They showed it with the seals, they concentrate deuterium in their bones, and the deuterium makes the bones stronger, so they can sustain the high pressure of the dot. Do you hear the thunder? We’ve got a big thunderstorm. Dr. Deb Muth 29:52So, when you’re testing for deuterium in saliva, are you testing the excess, then? Like, what the body doesn’t. Seneff 30:00Well, there’s the. Dr. Deb Muth 30:00The waste of it? Seneff 30:01It’s really complicated, because I think it’s hard to know how to interpret it. It’s just like when you test for, like, you know, toxic metals, like mercury, like in the hair, you can do a. Dr. Deb Muth 30:13It’s in the hair. Seneff 30:14And sometimes you can find someone who actually has a problem with that metal, but the hair doesn’t show it. Dr. Deb Muth 30:20Bismar. Seneff 30:21doesn’t actually excrete it in the hair, so you have to think about Can the body get rid of it that way? And actually, in the saliva, I believe the saliva the body concentrates deuterium in the saliva, because it’s trying to get rid of deuterium. So a way to… you have the salivary glands, and they can actually excrete, preferentially excrete deuterium. Into the saliva. to concentrate it there in order to keep it out of the body. But those enzymes that do that might be compromised, in which case you have less deuterium in your mouth, but that doesn’t necessarily mean that’s good. You see what I mean? So when you see whatever the level is, it’s hard to interpret it, I believe. Dr. Deb Muth 30:58Yeah, it’s hard to tell what to do with it, then. Seneff 31:01Yeah, whether it’s low because your salivary glands aren’t working well, or whether it’s low because your whole body’s low, you know? And you can’t really know which way that goes, necessarily. So that makes it hard to interpret, I think. Dr. Deb Muth 31:13It sure does. Seneff 31:15I’m interested, for example, breast milk has low deuterium. Saliva has high deuterium. And you’re… I haven’t been able to find… there’s very few measurements, so I’d like to see a lot more measurements on the… just what’s typical, you know? Right. Dr. Deb Muth 31:31expect the urine to have hydrocherium, so anything that you’re excreting, I would expect it to have hydrocherium. So, knowing this information that we have, how does one fix these metabolic issues that we’ve kind of created in our own environment, for lack of a better term, because of our own… our own misgivings of what we’ve done in the world. How do we protect our brain and repair that metabolic issue in the mitochondria these days, then? Seneff 31:58I would say the most essential thing is to eat certified organic food. Dr. Deb Muth 32:02Always buy certified organic. It doesn’t guarantee that it’s free from chemicals, but it’s generally better. Seneff 32:07So that’s… we’ve been practicing that ever since 2012, when I figured out that glyphosate is causing a mess. So we went organic, and we’ve been like that ever since. We did a purge, we threw away everything, even the spices, started over in our kitchen. Yeah. In 2012, and then we’ve just been consistently buying certified organic ever since then. Dr. Deb Muth 32:27at least lowers the load, right? I mean… Seneff 32:29Yeah, it’s. Dr. Deb Muth 32:30There could be… Seneff 32:30some contamination. Dr. Deb Muth 32:31there, but… Seneff 32:32It’s a lot less, generally, but not zero, not necessarily zero. Dr. Deb Muth 32:35Right. Seneff 32:36undetectable. But that’s a really important thing. Another thing is to eat… I think eating fiber can help the microbes to produce those low-deuterium nutrients. The microbesWe can’t digest… our cells don’t know what to do with fiber, but the microbes can digest the fiber, turn it into hydrogen gas, turn it back into nutrients, like short-chain fatty acids, you know, butyrate. So, by eating foods that contain fiber, you’re helping the microbes to produce butyrate, and butyrate is really, really important for the health of the colon, you know? Dr. Deb Muth 33:07Yeah, and we’re talking about eating whole food organic, not organic Doritos and Cheetos. Seneff 33:13Right, right. Dr. Deb Muth 33:14kinds of things, right? Seneff 33:15Whole foods is really important. I always say whole foods and organic foods, those are the two really important things. And then I don’t really, you know, there’s all these different fad diets with respect to, a loss of fat, or no fat, and all that kind of thing. I don’t buy into any of those. I think you just want to have a balanced diet.Carbs are okay, you know, fats are really healthy, and especially animal-based fats are healthy. I don’t like a vegan diet, because I think animal-based foods provide certain nutrients that are really hard to get otherwise. And like I say, you can’t take choline by tartrate to replace the choline that’s in the animal-based foods. Dr. Deb Muth 33:48Right. Yeah, I’ve worked a lot, and I’ve never seen a healthy vegan. I mean, we can say we’re vegan.But those people are eating a lot of junk food, typically. They’re not true vegans, where they’re just eating whole food and getting all their nutrients from good quality foods. Most of the people that I’ve worked with over the years that have been vegan eat a lot of processed foods, a lot of junk foods. It just doesn’t include the animal fats, and then that makes them unhealthy, and we see a lot of nutrient deficiencies and a lot of pain and energy issues. It’s very hard to be a healthy vegan. In my opinion, as well. Seneff 34:20I agree, I agree, yeah. Dr. Deb Muth 34:23So I like to ask this question of all of my guests, and if you were designing a public health policy tomorrow, what would your first change be? Seneff 34:32To switch the farming system to be small farms that are regenerative, not just organic, organic regenerative small farms, with no use of chemicals. Dr. Deb Muth 34:42Yeah. Seneff 34:43No insecticides, no fungicides, no herbicides, nothing, you know? And even natural fertilizer, of course, as well. Of course, right now, you know, the organic farms rely on the chickens to get. Dr. Deb Muth 34:57the. Seneff 34:58Manure, which has glyphosate in it, so they… they get their glyphosate from the manure. Dr. Deb Muth 35:04Yeah, because a lot of that chicken feed has glyphosate in it, and then they’re passing that through, and we think that it doesn’t pass through, but it does pass through, and… Yeah, I would agree with you. I think when we went to these big industrial farming practices, we did not do ourselves any favor. And shipping food across the country to be slaughtered, only to ship it back here. Seneff 35:29It doesn’t make any sense, and… Dr. Deb Muth 35:32Growing things in environments where people live that isn’t natural to them, that doesn’t make sense to me either, in a lot of ways. Seneff 35:41Yeah, it’s very frustrating, because I think we really… it’s too bad that we lost all those small family farms, because we need them back. We really need them back, and I think that’s really the… and you want to have a variety of different crops, you know, we have all these massive cornfields, that’s just wrong. Dr. Deb Muth 35:55Yeah. Yeah, and they do nothing but corn until…Until your county says you have to do something different now, because you’ve depleted the soil too much, and they don’t want to put any soil preservation back in, and put any nutrients back in, because that’s expensive. Seneff 36:12Exactly. Dr. Deb Muth 36:13And then they’ll rotate the crop maybe once a year, and then they’re back to growing corn again, because that’s the largest revenue producer for them at the time, and it really is a challenge for us. Really a challenge. Seneff 36:26Yeah, it’s going to be very difficult to pivot to the kind of agriculture we need, and if we don’t do it, we’re just going to get sicker and sicker. Dr. Deb Muth 36:33Like, my friend. Seneff 36:34frightening. Dr. Deb Muth 36:35Yeah. Seneff 36:35How sick we are. Dr. Deb Muth 36:37Yeah, and I think people trying to grow their own food, at least some of it, can be really helpful and beneficial, too. We need to go back to that practice. Seneff 36:44I know, yes, rooftop farms, right? Dr. Deb Muth 36:47Back in the city. Seneff 36:48That’s really quite cool. I’ve heard some lectures on that. Dr. Deb Muth 36:51Yeah. Yeah, even some of the hydroponic growing that you can do in your apartment and get some lettuce and some herbs and things like that. I mean, anything that you can grow yourself, I think, is a big benefit. A, you don’t. Seneff 37:03I think it’s. Dr. Deb Muth 37:04B, you know how it’s been grown. C, it’s just healthier for you, and it’s less that you’re gonna have to buy that you don’t know that, what’s been growing in it, so… Seneff 37:13And it’s also kind of fun, right? You feel good that you’ve produced your own food. I think it’s really quite neat. Dr. Deb Muth 37:18Yeah, and there’s something, therapeutic about digging in the dirt a little bit, and getting your hands dirty. Seneff 37:24It’s really good to be outdoors and getting exercise. I mean, really, the work that’s involved with growing food is quite healthy work, really. Dr. Deb Muth 37:31Yeah, it’s a lot of work, for sure. That it is. So, for listeners that might be feeling a little overwhelmed about what we’re talking about, and thinking about, how do I detox or nutrition, where do I get some of this education, what kind of resources would you recommend for them? Seneff 37:47That’s a tough one. There’s not much known about deuterium, so it’s really quite difficult to… you can search deuterium, and there are some… a couple of good resources, which I can’t name, I could probably send you a link, describing deuterium. I know there’s a woman who’s written some nice material. on deuterium, just to get a sense of… more… a better sense of what it is, and why it’s a problem. But there’s not much. I mean, we need to have a lot more. I really want to get the research community aware that. Dr. Deb Muth 38:17They need to be. Seneff 38:17researching deuterium and its role in the body, because I think it’s absolutely essential. We’ll never understand disease if we don’t look at deuterium. Dr. Deb Muth 38:24Yeah, I think so, too. I think… I think the… there’s a lot of amazing discoveries that are being found. That could open the doors and give us answers to reversing a lot of disease, if there was funding behind it, if there were people like you that were interested in it, to really dig down from a functional medicine standpoint and try to figure it out instead of looking at it from a big pharma aspect, where we just need to find a pill that’ll fix it. Seneff 38:50I know. Dr. Deb Muth 38:51There are not pills that are going to fix these kinds of things. Seneff 38:54Right, yes, pharma’s way off base, I think. They’re really going after the completely wrong approach to health. Dr. Deb Muth 39:01I agree. Well, thank you so much for joining me today. It’s been a pleasure. Is there any last words that you want to leave with our listeners? Seneff 39:09I don’t know, I just, you know, healthy living is basically just eating whole foods, eating organic foods, getting plenty of fiber and fermented foods.And healthy fats, you know, sort of a variety of diet, a really mixed diet. Lots of fresh vegetables. I mean, there’s all these different great things to eat. Just stay away from the soy protein bars, you know, and the candy bars, and that sort of thing. And the cookies, I mean, just, you know. And then, of course, getting outside in the sunlight is something I always have to say. I love the sun. I think it’s very therapeutic, and we don’t get enough sunlight. We’re just. Dr. Deb Muth 39:43We don’t. And if we do, then we’re lathering on all of our sunscreen so that we don’t get the sun, and that’s creating its own issues, right? Seneff 39:51That’s right. Dr. Deb Muth 39:54Well, thank you so much for being with me today. Seneff 39:56Thank you. My pleasure. Dr. Deb Muth 40:03Thank you for joining me today on Let’s Talk Wellness Now. If this episode has resonated with you, share it with another woman ready to reclaim their health and their vitality. And remember, wellness isn’t just about feeling good, it’s about thriving in every area of your life. If you’re ready to explore personalized regenerative medicine. Please visit serenityhealthcarecenter.com. You can also follow me on social media, and join our free programSeen at Last community on Facebook. Until next time, I’m Dr. Deb, reminding you to care for your body, mind, and spirit. Be well, and I’ll see you on the next episode. Meta Boxes Use up and down arrow keys to resize the meta box pane.Toggle panel: AIOSEO Settings SERP Preview Let’s Talk Wellness Now https://letstalkwellnessnow.com › 2026 › 06 › 05 › episode-267-env…The post Episode 267 – Environmental Toxins, Nutrition, and Their Role in Chronic Disease Development first appeared on Let's Talk Wellness Now.

Consexionario con Elsy Reyes hablando de Salud Sexual e higiene personal… Participa en “Si lo hice y no me arrepiento de naaaaaaaada”…. Posicionamientos”…. Chismecito Tlacuachero....

Divorce can turn a normal day into a pressure cooker: custody schedules, money stress, a house that goes quiet overnight, and one text from your ex that flips your mood in seconds. We sit down with Tyler McAdams, known online as Inspiring Father, a single dad of four and a high-level coach who built the HERO Method after walking straight through the same trenches. He doesn't sugarcoat it, and he doesn't preach. He talks like a dad who has lived it.We unpack the most common trap he sees in men: not a dramatic breakdown, but a slow drift. Drift shows up as lost identity, skipped workouts, zero routines, emotional reactivity, and reaching for quick relief like alcohol, TV, or a rebound relationship. Tyler connects that to what your kids actually need now: steady leadership, consistent presence, and a father who can regulate his nervous system when conflict spikes. We also dig into stress as a signal that something is off, why motivation fades fast, and how structure creates real change.Tyler lays out practical routines you can establish immediately: journaling that exposes patterns, daily movement that clears the mind, intentional time with your kids, and spiritual grounding that pulls you out of a constricted fear state. We finish with the HERO framework: Heal with clarity, Establish a new foundation, Rebuild identity through love and boundaries, Regulate your reactions, and Own your part with accountability. If you're trying to be a great dad while navigating divorce, this is a roadmap worth hearing. Being unprepared is how great fathers become weekend visitors. Most ground is lost quietly through "drift" and decisions made under pressure. Stop the drift today at TheDivorcedDadvocate.com.Access your tactical tools:Risk Assessment: Identify your "quiet loss" exposure in 10 minutes.Protection Session: Book a private triage to ensure mistakes don't become permanent.Your kids are counting on you. Support the show

Today's National Days. Richard Lyons as Pope Leo is worried about unemployment as a result of Ai. Cheeto Bombs are a thing. Eben brown  as President Trump holds a cabinet meetingSee omnystudio.com/listener for privacy information.

Opie, Chris Distefano, Vic Henley & Sherrod Small go full chaos mode on this Friday episode! It kicks off with a Memphis Tennessee sing-along, then dives into Carl's insane road trip (complete with Cheetos-covered chicken and Froot Loops milkshakes). Chris opens up about his pilot getting crushed in focus groups (“he doesn't have a sitcom head”), spilling wild Hollywood tea on Les Moonves, Julie Chen's eye surgery, and why networks are scared to take risks. Then things get completely unhinged when a smoking hot blue-haired DJ Sunshine appears at the window eating ice cream — and Opie & the crew immediately start flirting, grilling her, and trying to lock it down. Plus: Tim Allen's show getting axed for being too conservative, Obama calling Trump a bullshitter, North Korea missile talk, Non-stop laughs, zero filter, and one of the most random studio interactions we've ever had. You do NOT want to miss this one. 5/17

Today - A Cochise County judge has ordered a mental evaluation for a Pomerene man accused of setting fire to a bag of Cheetos outside The Trump Store in Tombstone.Support the show: https://www.myheraldreview.com/site/forms/subscription_services/See omnystudio.com/listener for privacy information.

Who wants to eat an eyeball?  The You Tried Dat?? gang, that's who.  This week, they taste test Herberts Best Gummi Eyez alongside Marinela Hershey's Pinguinos and Cheetos Stone Grill Seaweed Flavor Puffs.  They also discuss the bathroom situation aboard the Artemis 2 before once again learning about some weird science experiments. Follow us on Instagram to see pictures of the snacks @youtrieddat.

Cheesy and Fondue celebrate National Cheese Soufflé Day. We talk about the science of the soufflé, the stability of the gougeres, and the awesomeness of the happy accident puff, the Cheeto. And of course, we tell a very cheesy joke!Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy ***Newsly is the sponsor of this episode! Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY. Start listening today! ***Why is cheddar the most dangerous of all the cheeses? Because it is very sharp! Show Notes https://nationaltoday.com/national-cheese-souffle-day/Wikipedia / SouffléNational Today / National Cheese Soufflé Day May 18National Day Calendar / National Cheese Soufflé DayDays of the Year / National Cheese Soufflé Day196 Flavors / Cheese Soufflé Traditional French RecipeD'Lightful Dishes / The History and Evolution of SoufflésWikipedia / GougèrePardon Your French / French Cheese Puffs GougèresCoucou French Classes / The Entire History of ChouxWikipedia / Cheese PuffsAtlas Obscura / A Brief History of the Cheese CurlSnack History / Cheetos PuffsSporked / How Are Cheese Puffs Made

The allure of the 90s is back, baby! In snack form, that is. It's that time again- The Food For ThoughtCast is kicking off Episode 151 by welcoming Yousuf Ahmed to the show. Yousuf is dedicated to infusing joy back into snacking. B-SIDES crafts allergen-free , accidentally vegan, protein puffs using upcycled ingredients, prioritizing taste and experience above all else. Their vibrant and whimsical branding draws inspiration from the nostalgic snack brands of the 90s. With three great flavors and more in the pipeline ( we know because we tasted them! Thanks Yousuf for the samples!) this snack is soon to be on shelves everywhere. We had an amazing time talking about everything from branding and supply chain, to what makes a Cheeto great, all the way to ramps on pizza and how terrible protein breakfast cereals can be. Check us out anywhere you find your favorite food podcasts. Thanks so much for listening. Make sure to give B-SIDES a follow on social media, and buy some for yourself. Your tastebuds (and the planet) will thank you.

Most marketers today are under pressure to do more, move faster and constantly prove results. But what actually drives growth long term?  In this episode of Inside the Creator Economy, we sit down with Sorin Patilinet, Global Marketing Effectiveness & Measurement Lead at PepsiCo and recently published author on Marketing Effectiveness, to unpack what really drives growth today - and why many marketers are making things far more complicated than they need to be.  As AI floods the internet with more content and more noise, the real challenge is no longer producing marketing - it's knowing what's actually worth doing.  We talk about why restraint might become one of the most important marketing skills of the next decade. Why short-term excitement often beats long-term thinking. And what brands like Cheetos, Geico and Lindt understand about distinctiveness that many others still miss.  We dive into:  Why “just because you can, doesn't mean you should” matters more in the AI era  The tension between short-term performance and long-term brand building  What actually makes brands distinctive and memorable today  Why more content doesn't automatically mean better marketing  How PepsiCo applies marketing science and growth principles in practice 

In today's episode the boys are getting ready for Ben's bachelor party in Vegas, Evan removes the Cheeto wrap, Ken has a meltdown in last weeks video about his gift, CJ addresses haters using hate for views, birthday parties, GT3RS Ownership, "Two Car solutions" and More! Thanks for watching Get up to $200 off Square hardware when you sign up at www.square.com/go/wideopen ! #squarepod Don't sleep on [@ultrapouches]. New customers get 15% Off with code WIDEOPEN at takeultra.com! #UltraPouches #adventure Download Cash App Today: https://capl.onelink.me/vFut/zz85607d #CashAppPod. Cash App is a financial services platform, not a bank. Banking services provided by Cash App's bank partner(s). Prepaid debit cards issued by Sutton Bank, Member FDIC. See terms and conditions at https://cash.app/legal/us/en-us/card-agreement. Cash App Green, overdraft coverage, borrow, cash back offers and promotions provided by Cash App, a Block, Inc. brand. Visit http://cash.app/legal/podcast for full disclosures. To watch the podcast on YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/LifeWideOpenYT⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Don't forget to subscribe to the podcast for free wherever you're listening or by using this link: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/LifeWideOpenWithCboysTV⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ If you like the show, telling a friend about it would be amazing! You can text, email, or send this link to a friend: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/LifeWideOpenWithCboysTV⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ You can also check out our main YouTube channel CboysTV: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/c/CboysTV⁠⁠⁠⁠⁠⁠⁠

What happens when you realize your life is drifting in a direction you didn't choose? For Sarah Allred, that moment came while sitting on the couch, eating Cheetos and watching The Bachelor… just days into her husband's medical school journey. That wake-up call sparked something deeper. Not a desire for money, but a need for growth, purpose, and identity. In this episode, Tyler sits down with Sarah Allred to unpack her journey from teaching photography classes in a tiny apartment to building a business around what she calls the “final 10 percent” that actually gets people to take action. This conversation goes far beyond tactics. It is about identity, evolution, and the courage to let go of what once worked so you can step into what truly matters. What You'll Learn The moment Sarah Allred realized she had to become an entrepreneur How she turned a simple skill into her first business What the “final 10 percent” means and why most businesses miss it Why storytelling is the real driver behind conversions and connection The hidden struggle behind visible success and what it taught her How to identify your unique edge instead of copying others The bold decision that completely transformed her business Why letting go of profitable work can unlock your next level Lessons from mentors who shaped her journey How autonomy plays a role in building the life you actually want Chapters 00:00 Meet Sarah Allred and why this conversation matters 01:34 The moment entrepreneurship became necessary 03:48 Her first step into business with photography 05:09 What she is building today and the “final 10 percent” 06:17 Why storytelling is the missing piece in business 07:24 Mentors who shaped her path 11:28 Navigating challenges and identity during tough seasons 13:20 Discovering her true strength and business breakthrough 15:08 The major shift that changed everything 17:05 Letting go of what no longer serves you 19:02 Reigniting passion and showing up differently 20:05 The idea behind her podcast and autonomy 24:25 Lessons from Detroit that changed her perspective 27:39 Final reflections and personal growth

This episode of The Rizzuto Show starts with what might genuinely be one of the greatest confidence scams ever attempted: a French professor allegedly invents an entire prestigious academic award, buys himself a medal, gathers actual respected intellectuals, and somehow convinces everyone he's basically the LeBron James of language studies. Honestly? Kind of inspirational. The gang immediately realizes that most awards are basically made up anyway, which quickly escalates into creating fake international honors like “The Grand Cross of the Order of the Toasted Ravioli.” Because if you say anything confidently enough with enough gold trim attached to it, people will apparently clap.From there, the show takes a hard left directly into psychological warfare after King Scott introduces one of the most cursed “Would You Rather?” questions in show history: permanent Cheeto fingers… or taste buds in your butt. Yes. Really. The discussion somehow gets worse when Rafe introduces the horrifying concept of “the second tasting,” permanently ruining food, digestion, and probably several listeners' lunch breaks. It's the kind of conversation that could only happen on a daily comedy show powered entirely by sleep deprivation, bad decisions, and unchecked access to microphones.Rafe's E-Memoriam segment also delivers pure chaos this week. The crew says goodbye to Ask Jeeves, the once-beloved internet butler who politely helped people search embarrassing questions before Google became the all-knowing digital overlord living inside everyone's phones. The nostalgia spiral includes Geocities, LimeWire, Rotten Dot Com, terrible internet decisions, and the realization that the early internet somehow survived entirely on flashing skull gifs and confusion.Meanwhile, Rafe continues his quest toward honorary membership in the Blackfoot Nation, which now involves fingerprinting, Canadian bureaucracy, Wayne Gretzky references, and an unexpectedly spiritual trip to a UPS Store kiosk. What should have been a simple government process becomes an epic fantasy journey involving sacred scanners, sweaty palms, and “Hakuna Moscato” novelty packing tape. It's impossible to explain properly because this daily comedy show exists in a dimension where every normal story mutates into folklore by segment three.The episode wraps with real RIPs including Alex Ligertwood from Santana and media giant Ted Turner, proving The Rizzuto Show can somehow balance heartfelt moments alongside conversations about whether your butthole could identify ranch seasoning.If you love comedy podcasts, funny stories, weird news, sarcastic humor, pop culture commentary, St. Louis radio chaos, and hearing grown adults emotionally unravel in real time, this episode delivers everything you could possibly want from a daily comedy show… and several things you absolutely did not ask for.Follow The Rizzuto Show → linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → 1057thepoint.com/RizzShowHear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

You know it's gonna be a weird day when the show opens with Rizz realizing his daughter's cheer banquet wasn't “folding chairs and sheet cake” but instead a full-on country club gala requiring a suit, tie, speeches, awards, emotional endurance, and apparently enough rubber chicken to bankrupt a catering company. Nothing says “supportive father” like sitting through four straight hours of banquet politics while pretending not to judge the speeches in your head.From there, the gang dives straight into the viral Busch Stadium incident where fans had to physically stop a guy from potentially falling from the upper deck. The discussion somehow turns into a complete breakdown of dangerous stadium seating, ballpark netting, drunk fan physics, and why Moon believes geese and gravity are America's greatest threats. Which honestly? Fair.Speaking of geese… apparently St. Louis now belongs to them. The crew discusses the annual return of Canada geese nesting season, why those feathered psychopaths become hyper-aggressive this time of year, and how entire college campuses basically surrender to goose gangs every spring. There's talk of fake coyotes, migratory bird treaties, goose chases, and the emotional humiliation of running from an animal that looks like it pays taxes.And because this is somehow still not enough chaos for one funny podcast, the conversation shifts to Yellowstone bear attacks, Mother's Day pressure, and the discovery that Father's Day is mostly just a yearly reminder of unresolved family trauma. Rafe perfectly explains why Father's Day social media posts always feel like passive-aggressive therapy sessions while Mother's Day gets treated like a national holiday requiring military-level planning.Meanwhile, King Scott prepares for his first Mother's Day with a pregnant wife, Moon contemplates fleeing town entirely to avoid gift expectations, and Rizz introduces “The Ralph Rule,” which may or may not destroy families nationwide. Add in deadbeat parents losing passports over unpaid child support, brunch recommendations turning into food obsession, and several near-death stories involving stadium upper decks, and you've got another completely normal day for The Rizzuto Show.This funny podcast continues doing what it does best: mixing weird news, sports chaos, parenting struggles, sarcastic commentary, celebrity-level overreactions, and St. Louis nonsense into one giant comedy blender. Whether you're here for the goose warfare, the Busch Stadium insanity, or the emotional collapse surrounding Mother's Day reservations, this episode delivers the exact kind of daily comedy disaster fans expect from The Rizzuto Show.The internet woke up in full panic mode after Instagram launched a massive bot purge that vaporized millions of followers from celebrities, influencers, and probably your cousin who suddenly became a “fitness entrepreneur” during the pandemic. Kylie Jenner lost 14 million followers in a blink, and suddenly everybody online started acting like follower counts never mattered anyway. Sure, Jan.The gang dives into the chaos of fake followers disappearing, why advertisers are finally cracking down, and how even normal accounts can tell when the bots get exterminated. It's basically robot Hunger Games happening quietly in the background of social media while everybody keeps posting blurry vacation photos and motivational quotes stolen from Pinterest.Then somehow the conversation turns into Angry Birds officially entering the Video Game Hall of Fame. Yes. Angry Birds. The little phone game that destroyed productivity in offices across America is now standing next to gaming legends like Doom and Oregon Trail. The crew debates what games deserve Hall of Fame status, why Guitar Hero absolutely got robbed, and how Tony Hawk's Pro Skater soundtracks basically raised an entire generation of emotionally confused skateboard kids.There's also a deep dive into concert experiences at the Sphere in Las Vegas, including No Doubt, Metallica, Tool, and the realization that Tool might actually be the perfect Sphere band because nobody in Tool has ever looked interested in being on stage anyway. The visual effects do the heavy lifting while the audience collectively melts into a psychedelic lava lamp.Moon talks about how video games became one of the biggest discovery tools for music, including stories about Story of the Year songs unexpectedly blowing up after landing in racing games and MLB titles. If you ever found your favorite band because you crashed fake cars in Need for Speed, congratulations — you were part of history.This might genuinely be one of the greatest confidence scams ever attempted: a French professor allegedly invents an entire prestigious academic award, buys himself a medal, gathers actual respected intellectuals, and somehow convinces everyone he's basically the LeBron James of language studies. Honestly? Kind of inspirational. The gang immediately realizes that most awards are basically made up anyway, which quickly escalates into creating fake international honors like “The Grand Cross of the Order of the Toasted Ravioli.” Because if you say anything confidently enough with enough gold trim attached to it, people will apparently clap.From there, the show takes a hard left directly into psychological warfare after King Scott introduces one of the most cursed “Would You Rather?” questions in show history: permanent Cheeto fingers… or taste buds in your butt. Yes. Really. The discussion somehow gets worse when Rafe introduces the horrifying concept of “the second tasting,” permanently ruining food, digestion, and probably several listeners' lunch breaks. It's the kind of conversation that could only happen on a daily comedy show powered entirely by sleep deprivation, bad decisions, and unchecked access to microphones.Rafe's E-Memoriam segment also delivers pure chaos this week. The crew says goodbye to Ask Jeeves, the once-beloved internet butler who politely helped people search embarrassing questions before Google became the all-knowing digital overlord living inside everyone's phones. The nostalgia spiral includes Geocities, LimeWire, Rotten Dot Com, terrible internet decisions, and the realization that the early internet somehow survived entirely on flashing skull gifs and confusion.Meanwhile, Rafe continues his quest toward honorary membership in the Blackfoot Nation, which now involves fingerprinting, Canadian bureaucracy, Wayne Gretzky references, and an unexpectedly spiritual trip to a UPS Store kiosk. What should have been a simple government process becomes an epic fantasy journey involving sacred scanners, sweaty palms, and “Hakuna Moscato” novelty packing tape. It's impossible to explain properly because this daily comedy show exists in a dimension where every normal story mutates into folklore by segment three.The episode wraps with real RIPs including Alex Ligertwood from Santana and media giant Ted Turner, proving The Rizzuto Show can somehow balance heartfelt moments alongside conversations about whether your butthole could identify ranch seasoning.If you love comedy podcasts, funny stories, weird news, sarcastic humor, pop culture commentary, St. Louis radio chaos, and hearing grown adults emotionally unravel in real time, this episode delivers everything you could possibly want from a daily comedy show… and several things you absolutely did not ask for.Follow The Rizzuto Show → linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → 1057thepoint.com/RizzShowHear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.Scary Scenes Emerge as Cardinals Fan Hangs Off Upper Deck Ledge, Major Accident AvertedCanada geese arrive in St. Louis for nesting season15-year-old, 28-year-old attacked by mother grizzly with cubs in Yellowstone National ParkUS will start revoking passports for thousands of parents who owe child support‘Angry Birds', ‘Silent Hill' and ‘FIFA' added to World Video Game Hall Of FameFrench professor facing probe for creating fake Nobel-style prize - only to award it to himselfMan, 34, Arrested For DWI (Droning While Intoxicated)Tampa officers find beer can in 'Happy Meal' during DUI investigation'Huff and puff and blow his house down': Woman burns down boyfriend's house because she was 'p—ed off' he stole from herTeens drive lawn mower into Target as part of social media stuntGroom arrested moments before wedding for failing to disclose he was registered pedophileSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today's episode of The Rizzuto Show spirals directly into the kind of moral dilemma that ruins friendships, exposes selfishness, and somehow leads to a discussion about tasting your own farts. So basically… a normal Tuesday for this funny podcast.The gang starts with a brutally simple hypothetical: would you rather take $25,000 for yourself or secretly let your best friend win $100,000? Sounds easy until everyone realizes your friend WOULD find out you passed on making them rich. Suddenly loyalty has a price tag, and apparently for some people it's exactly twenty-five grand and a decent steakhouse reservation.Then King Scott unleashes one of the most cursed “Would You Rather” questions ever spoken into a microphone: permanent Cheeto dust fingers… or taste buds in your butt. Yes, really. Somehow Moon immediately overthinks it, Rafe starts strategizing his future diet around avoiding tasting farts, and Rizz realizes rubber gloves might be the only path to survival. This funny podcast truly asks the hard-hitting questions mainstream media is too afraid to cover.Things only get worse when Moon tells a story about getting a massage from someone wearing rubber gloves the entire time, sending the room into full conspiracy mode. Was it sanitary? Was it personal? Was Moon somehow flagged by the massage industry? Nobody knows, but now we're all uncomfortable together.Then it's time for the legendary Riz Quiz, where listeners attempt to answer elementary-school-level trivia questions while the pressure of live radio immediately erases all human intelligence. We're talking leap year meltdowns, rainbow confusion, Europe somehow becoming a country, and Moon once again proving geography is more of a suggestion than a skill set.One caller absolutely dominates with an 11-point run, forcing Moon and King Scott to step into the trivia arena themselves… and let's just say confidence was high right up until basic continent knowledge entered the chat.This episode has everything:friendship betrayal economicsterrifying digestive hypotheticalspublic intellectual collapseaccidental self-ownsCheeto dust strategy debatesand one of the funniest Riz Quiz endings in recent memoryIf you love chaos, questionable logic, and hearing grown adults struggle with third-grade trivia under pressure, congratulations — this funny podcast was made specifically for you.And remember: if your best friend chooses $25K over your $100K… they were never really your friend. Unless they at least buy appetizers.Follow The Rizzuto Show → https://linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → https://1057thepoint.com/RizzShow.Hear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This episode of The Rizzuto Show starts with a simple moral question and somehow ends with the entire room debating whether permanent Cheeto dust is worse than having taste buds in your butt. So yeah… business as usual for your favorite funny podcast.The chaos begins when King Scott asks the gang a hypothetical that immediately exposes everybody's true character: would you rather win $25,000 for yourself or secretly let your best friend win $100,000? Sounds wholesome at first… until everyone starts trying to loophole the situation, negotiate “finder's fees,” and openly admit they'd probably take the money and just buy dinner afterward. Friendship has never looked weaker.Then things take a sharp turn directly into nightmare fuel when another “Would You Rather?” gets dropped on the table: permanent Cheeto dust fingers you can NEVER clean… or taste buds in your butt. Suddenly the studio becomes a think tank for the dumbest scientific discussion ever recorded. Moon explains why finger residue makes him physically uncomfortable. Rafe starts calculating how to avoid tasting his own farts. Rubber gloves become a survival strategy. Nobody comes out looking good here.As if that wasn't enough, the episode also includes:Moon's horror at people licking sauce off their fingersA massage therapist wearing rubber glovesThe realization that gloves technically solve the Cheeto problemRafe inventing a “berry-only diet” to improve hypothetical fart flavorAn alarming amount of discussion about digestive consequencesThen the Riz Quiz kicks off and things somehow become even more embarrassing. Contestants crumble under elementary-level trivia questions while the gang loses their minds over people forgetting how leap years work. Adults fail questions about rainbows, geography, oceans, and basic science while Tony absolutely steamrolls the competition like a trivia machine sent from the future.This funny podcast somehow combines friendship betrayal, snack-food body horror, caller meltdowns, and public humiliation into one perfectly chaotic daily comedy experience. If you enjoy sarcastic humor, weird debates, pop culture nonsense, and the sound of grown adults emotionally unraveling before 10am, welcome home.The Rizzuto Show continues to be the premier destination for bad decisions, ridiculous hypotheticals, and the kind of conversations that absolutely should not happen on live radio… yet somehow do every single day.And yes, we're still thinking about the butt taste buds.Follow The Rizzuto Show → https://linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → https://1057thepoint.com/RizzShowHear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.Texas ‘Karen' Kicks a C8 Z06 at a Gas Station Over the Sound of His Exhaust'I donated my mum's body to Alzheimer's research but found out they blew her up in the experiment'Two women accused of stealing cash, machine, attempting ATM break-in at Bland bar'NO TIP' fury in Fulton as Domino's driver accused of hitting customer‘Unfortunate:' Classes canceled at NW suburban school after resource officer misplaces weaponWoman accused of giving tattoo to toddlerHow the Explosive 'Pop Rocks and Coke' Legend Destroyed an Iconic Candy Brand“It Is Extremely Unattractive”: Woman Said Men Who Play Video Games Are a Turnoff and the Internet DisagreedCNN founder Ted Turner, a pioneer of cable TV news, dies at 87Celebrities Who've Struggled with Lewy Body DementiaRobert Downey Jr. Says ‘It's Absolute Horses—‘ to Declare That Social Media Influencers Are the ‘Stars of the Future'Delta ending food and beverage service on shorter flightsSecret Service Officer Arrested, Allegedly Masturbated in Hotel Hallway After Trump AssignmentYour 2027 Car Will Decide If You Can DriveSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Join the live watch party on YouTube today, episode release day, at 5p PT / 8p ET: https://www.youtube.com/@birdsandbeesdontfck Alex Gay is a certified intimacy and relationship coach and adult performer from Maryland, where his sex education came from homeschooling, evangelical purity culture, and two conversations with his dad that left him wondering if condoms were worth trading for Cheetos. In this episode we talk about growing up in a religious high-control group, shame as a clue to desire, what kink actually means, why so many men are expected to magically know how to be good in bed, and how Alex went from purity culture to helping queer people, couples, and curious adults feel more confident exploring sex, intimacy, kink, and their own bodies. Want to hear Alex and I unfiltered reading Reddit stories? Join the afterparty over on Patreon! https://www.patreon.com/cw/birdsandbeesdontfck   FCK LIKE THE MOVIES   Where to find Alex: Instagram: @heyalexgay TikTok: @heyalexgay Website: https://heyalexgay.com/   Where to find Arielle: Instagram: @birdsandbeesdontfck TikTok: @birdsandbeesdontfck Patreon: https://www.patreon.com/cw/birdsandbeesdontfck Bonus stories found exclusively on Patreon STORY 1: Am I the Asshole for Breaking Up With My Girlfriend After She Wanted Our Relationship to Be Pussy Free? STORY 2: My Husband Needs to Touch My Breasts to Fall Asleep. I'm Exhausted and Need a Divorce. Am I the Asshole? STORY 3: Am I the Asshole for Breaking Up With My Girlfriend Because She Literally Told Me She Would Cheat on Me If I Took a New Job?   Like my cuffs AND my vibrator necklace? Me too. Get $15 Off Crave Pleasure Jewelry Here: https://lovecrave.com/arielle   Episode Cheat Sheet 00:00 Meet Alex Gay, certified intimacy coach and adult performer 02:23 Adult entertainment, OnlyFans, and why spicy content builds coaching trust 04:48 Coaching sexual confidence, kink, communication, and why sex education is lifelong 05:30 The pressure on cis straight men to magically know how to be good in bed 07:01 Why "normal" does not exist when it comes to sex, bodies, and kink 08:10 Shame as a clue to desire and how taboo shapes what turns us on 10:20 Growing up in Maryland inside an evangelical high-control group 11:44 Homeschool sex ed, Christian sex books, condoms, and the Cheeto trade 16:17 Sleepovers, curiosity, and why honest sex education changes everything 19:30 Boy moms vs. moms who have boys and the emotional weight placed on sons 22:00 Leaving religion, hitting rock bottom, and finding inherent self-worth 25:16 Men's mental health, masculinity, and why 60 men die by suicide every hour 29:28 Queer sex education, coaching, and what gay male coaches bring to the table 31:46 Play parties, group scenes, body confidence, ethical porn, and real naked bodies 38:25 Alex's first OnlyFans videos, strip interviews, and modeling non-sexual intimacy 44:00 Course creation, ADHD, and why the labor of pleasure cannot be on your partner 49:21 Coaching couples, high-mileage questions, and becoming your own sex detective 56:32 Dr. Tush aftercare products, butt play recovery, and kink aftercare 01:00:00 Bonus Reddit stories and where to find Alex Gay

Welcome to this week's episode of the PEBCAK Podcast!  We've got four amazing stories this week so sit back, relax, and keep being awesome!  Be sure to stick around for our Dad Joke of the Week. (DJOW) Follow us on Instagram @pebcakpodcast   Please share this podcast with someone you know!  It helps us grow the podcast and we really appreciate it!   Simple 6 signup link https://simple6.co/r/CFUR98   Mississippi's entire liquor supply chain ground to a halt after a contractor's botched software rollout left 170,000+ cases of alcohol stranded in a warehouse https://timesofindia.indiatimes.com/technology/tech-news/one-of-americas-biggest-state-is-running-out-of-liquor-due-to-botched-up-it-upgrade/articleshow/130233165.cms   Scammers are impersonating Iranian authorities to extort crypto payments from ships stranded near the Strait of Hormuz https://www.straitstimes.com/world/middle-east/scam-messages-offering-ships-safe-transit-through-hormuz-security-firm-warns   A single ransomware group exploiting one firewall brand now accounts for nearly half of all cyber insurance claims https://www.insurancebusinessmag.com/us/news/cyber/one-ransomware-crew-now-drives-half-of-all-cyber-claims-atbay-573139.aspx https://www.bleepingcomputer.com/news/security/kyber-ransomware-gang-toys-with-post-quantum-encryption-on-windows/   Food engineers deliberately design snacks like Cheetos to trick your brain into thinking you're eating nothing at all https://acrossthemargin.com/vanishing-caloric-density/   Dad Joke of the Week (DJOW)   Find the hosts on LinkedIn: Chris - https://www.linkedin.com/in/chlouie/ Brian - https://www.linkedin.com/in/briandeitch-sase/ Glenn - https://www.linkedin.com/in/glennmedina/ Ben - https://www.linkedin.com/in/benjamincorll/

I've given away every one of these prizes for youth group game winners over my last 15 years of youth ministry. I'm going to share 7 full-proof ideas. Then to round out the 25 claim, I'm going to live react on how to fill this bookshelf prize idea using ChatGPT. Which, in fairness, I'm 100% stealing the shelf idea from my friend over at DYM, Josh Boldman.

Send us Fan MailWho needs Cheetos when you've got checklists? If you've ever felt that tiny rush from checking a box, grabbing a “comfort food,” refreshing your feed, or packing your day so full you can't hear your own thoughts, you already understand the pull of dopamine and instant gratification. We're talking about the sneaky ways stimulation becomes our default and why that doesn't always lead to joy, even when the habit looks “productive.”We explore what's happening in the nervous system when rest feels unsafe, including how hypervigilance can form through real life experiences like motherhood, caregiving, stress, and trauma. We also unpack dopamine desensitization, why you need more and more to feel the same relief, and how modern life amplifies it with 24/7 access to everything. On the wellness side, we connect the dots to sleep, blue light, circadian rhythm, and the very real downstream impact on stress, burnout, inflammation, cravings, and perimenopause and menopause symptoms.We talk about building a more cyclical life again through seasons, rhythms, and simple boundaries like a checklist-free day, plus how to “wean off” the thing you're using as your fastest hit. Most of all, we keep it faith-first: learning to sit at the feet of Jesus, letting Scripture shape your blueprint, and trusting that peace is possible without chasing it.If this encouraged you, subscribe, share it with a friend, and leave a review so more women can find faith-based wellness support. What's one small thing you'll do differently after listening? We're so glad you're here. In this quick pause, Melissa shares why Heart & Soul Elevation exists, how Stephanie's and Melissa's coaching work together beautifully, and what you can expect along the way. From time to time, we'll pop in to invite you into things we're creating - always as an invitation, never a sales pitch. Thanks for listening. You belong here. Support the showConnect with Melissa: Lemon Balm Coaching or Women Connected FB CommunityConnect with Stephanie: SJP Health and Wellness or Be the BOSS, Be Well FB CommunityMusic by Adipsia  

This week, your Main Creeps try three of the new Flavor Swap varieties from Frito Lay. They're snacks that are seasoned with seasonings that are traditionally on other chips.We have: Ruffles that are Cool(er) Ranch Dorito flavored, Cheetos that are Lays Sweet Heat Southern Barbecue flavored, and Doritos that are Ruffles Cheddar and Sour Cream flavored. The editor thinks the cool ranch ruffles are the best chips they've ever had and it's not even close.Then, a recent story from Kelsey. In Oklahoma, a would be shooter was thwarted in Pauls Valley High School by their own principal on April 7th. Kirk Moore, the principal, tackled and wrestled the shooter to disarmed them, preventing any further injury, other than the principal being hospitalized for a shot in his leg. Students voted the principal as their prom king to honor him.Also, we mention pre-k plague, little work buddies, millennial coping, fighting death and login demons, time dilation, the Onion Infowars takeover, Matt loving Sport(tm) -tmi around 1:30 in if you want to skip it a bit. Always reach out if you need help, call 988 if you're feeling depressed.

This week on The Nerd Chat:-Xbox achievements are getting improvements-Mass Effect TV show casting updates-Steam best sellers for March-New CRKD controller for PC and Switch 2-Is Sony in financial trouble?Plus what we've been playing or watching, and the best food we had this week.0:00 Hello and welcome to the show3:40 Ruffles and Cheetos new flavors taste test food review9:30 Xbox achievements are getting improvements31:30 Mass Effect TV show is getting rewrites44:20 Steam best sellers for March 202649:25 New CRKD controller for PC/Switch 257:55 Is Sony in financial trouble?1:06:35 What have we been playing or watching?1:30:30 The best food we had this week1:39:00 Closing and end of showGaming. Food. The Good Old Days.Streaming Thursday nights. New episodes posted Fridays. #SeeYouOnlineFollow us everywhere: @TheNerdChatAll links: https://linktr.ee/thenerdchat#Xbox #PlayStation #Nintendo #MassEffect #GamingPodcast #SeeYouOnline

Como cuenta Robert de Niro y las millones de personas en el mundo que nos levantamos todos los días por la mañana y lo primero de lo que nos enteramos son los nuevos ejercicios de bondad, empatía y solidaridad de mi Donald Trump

Transcript Paper: Gearhardt AN, Brownell KD, Brandt AM. From Tobacco to Ultraprocessed Food: How Industry Engineering Fuels the Epidemic of Preventable Disease. Milbank Q. 2026;104(1):0202.https://doi.org/10.1111/1468-0009.70066 https://www.milbank.org/quarterly/articles/from-tobacco-to-ultraprocessed-food-how-industry-engineering-fuels-the-epidemic-of-preventable-disease/ Ashley, let's talk a little bit about, just set the stage for what this paper was all about, and since it was your brainchild, you approached Allan and me about being involved. Tell us what you set out to do and why you thought these issues were worth digging into. Ashley - You know, I've just been so struck that when we think of cigarettes, they were something that's so common, so normal that we kind of think, oh, they've always just sort of been there. But truly, they're just taking a natural plant from the ground and through advancements and corporate engineering and technology and knowhow, they took a poisonous plant and made it into the most deadly and addictive drug in human history. And yet that was, you know, just accompanied by tons of debate. It didn't look like other addictive substances. And I just really felt like, man, we're reliving this history right now when it comes to how we've altered our food supply. I wanted to really bring you all together and see if we could really lay that story out of the, the parallels of these two public health crises. We'll get in a minute into the issue of what you discovered, but tell us what you covered, what the paper was meant to do. Ashley - The paper really goes back from how you take the tobacco plant in the field, or the corn in the field, and walks essentially through all the kind of levers that are being pulled to transform it in very specific ways. And through specific technologies and corporate practices that are being shared by modern cigarettes and ultra processed foods. These products maybe look harmless on their face initially, or don't look like they're just maybe pleasurable or craveable. But truly, I would argue that they've crossed thresholds into things that are addictive and clearly damaging many people's lives. Okay, so several decades ago, I don't know who came up with a term, but there was a lot of discussion about similarities between tobacco industry behavior and food industry behavior. And the press started publishing cover pieces that would say food is the next tobacco. And it was a term that the food industry really didn't like, and they don't want that comparison at all. It'll be interesting to see whether they deserve it. You clearly made that connection in this paper. Allan, let's turn to you. Oh my God. I mean, we could do a 15-hour podcast and not cover the history of the tobacco industry. There's so much to say, enough that you wrote a massive book about it. But give an overall sense, if you will, of the kind of tactics and morality of that industry. Allan - Well, as Ashley already mentioned, early in the 20th Century we wouldn't really be thinking much of cigarettes, and they were just a very peripheral sales consumer item. And over the course of the 20th Century, we came to a point in the middle of the century of the 1970s, and '80s where about half of all American adults were smoking cigarettes regularly. I wanted to understand that. How do you take something that's at the very margin of the economy and culture and make it a dominant consumer force? And I think in that way, we have certain parallels to ultra processed foods. But then there were the questions, how do you make it so popular? Is it dangerous to use? Is it addictive? Does it cause disease? And how do you resist regulation and other public health approaches to try to keep people smoking? And I found a lot of evidence in each of those areas, both of how the industry acted. And when you say, you know, it's ultra processed food like cigarettes, we're learning a lot about ultra processed foods. But we know a ton about what the industry did to make the 20th Century what I call the Cigarette Century. And we have seen really important declines in smoking in the last 30-40 years. It's a remarkable public health effort. But at the same time, the industry worked incredibly hard and, in some ways brilliantly, to maintain the popularity of their product. And underlying all this is the idea that nicotine is highly addictive. And the industry came to understand that certainly before consumers did. And as a result, they could engineer, manage, manipulate the addictive character of a product that kills. I think looking for parallels, both in terms of how the industry did it and how perhaps public health law regulation can undo it, is the critical aspect of what we've been working on together. Okay. So, the tobacco industry did more than just take a plant, dry it out, chop it up, and roll it up in some paper. Then people might be driving whatever natural pleasure there would be from that product. But they did more, didn't they? Allan - Yes. And you talked about nicotine in particular. So how manipulated was this industrial process and was it designed to create such high levels of addiction? Allan - Well, for a long time we couldn't be sure about that. And we have learned that the industry had learned sophisticated techniques of industrial production of cigarettes. So, it wasn't like just chopping up tobacco and putting it in paper. You know, they added many additives. They added liquids. They dried it out, they put it in long strips of tobacco for cutting and packaging. And they had innovated the technologies, instead of human beings rolling cigarettes, they were able through machinery and technology to produce hundreds of thousands of cigarettes a day. And then they had to figure out how do we sell this tremendous volume of cigarettes in order to make our industry truly lucrative. So, there were those aspects. And certainly by the middle of the 20th Century, many people realize that - I smoke regularly and I crave my next cigarette and I'm smoking a pack a day, sometimes two packs a day. And people would ask, well, is it a habit? Is it habituating? Is it addictive? And as the science of addiction really grew in the middle of the 20th Century, we began to realize it had all the characteristics of addiction. But we really didn't know exactly what the companies were doing. And what we did learn in the '80s and '90s is that the companies had a precise ability to manage the nicotine in their product. And they did, so that even as they put filters on and they claimed they had safer cigarettes, they were also producing increasingly addictive cigarettes where we have craving, we have withdrawal, we have tolerance. The basic categories, that structure, how we understand addiction. Okay. We'll dive into some of those in a little more detail, but thanks for that background. Ashley, people kind of get it that drugs can be addictive and they know that alcohol can be addictive. They know that cigarettes can. But what about food? Ashley - Yes, so I think one of the things that when I take a step back, is that the reward and motivation system that alcoholic beverages, cigarettes can start to hijack and drive towards compulsive problematic use, that was laid down in the brain to make sure we were getting enough food. It's really sensitive to food reward, energy density. But the thing is you actually consume nicotine probably most days. Nicotine is actually in a lot of plants like tomato and eggplant, but nobody's getting addicted to the chemical in that delivery vehicle. I would argue the same thing's happening. When we look at our research nobody's getting addicted to minimally processed foods like bananas and broccoli, and salmon filets. It's when you're able to process and titrate and hedonically engineer food reward in a way that mimics the intensity and the sensory appeal and the spikes and crashes and the craveability of something like cigarettes, that you start to see people losing control. And when I read Allan's book, my husband was watching over my shoulder. And he's like, you know, if you highlight every single sentence, it's not gonna help you because you've highlighted the whole book. And reading what Allan laid out about how each wave of cigarette addiction, it wasn't because we suddenly discovered what nicotine was, it's because the industry got better at manipulating engineering, designing, flooding the market with it. And then health washing it, so people didn't really understand what they were getting into. And to me, that is what we've done to our food supply. And the result of that has been the astronomical increases in diet related disease and health concerns. Tell us about the concept of ultra processed food and how that fits in. Ashley - Yes. Yeah, that's a great question. So, ultra processed food is a concept that actually came out at about the same time as the Yale Food Addiction Scale, that Kelly and I published together, about how to operationalize who might be showing signs of addiction and certain foods. Carlos Monteiro from Brazil was noticing that his grocery store was starting to be flooded by foods that you could not make in your home kitchen. I have exactly no idea how to make a double stuffed Oreo or a flaming hot Cheeto, or a Cherry Coca-Cola. And as these products that were industrially created with additives and flavor enhancers that are kind of biologically novel, that's when the disease risk started to go up. And so, these foods are so fundamentally changed in they're kind of most archetypal forms of things, like sodas and, you know, your sweet, savory sort of snacks, that a whole new category had to be created for them. To really distinguish them from, you know, grandma's homemade cookies or, you know, an apple or an orange. Ashley, you're brilliant at framing things. And one of the things that I learned from you a long time ago, and I've used a thousand times in discussions with people, is thinking about food, like turning the coca plant into cocaine and into crack cocaine. That if you take the coca plant into its natural form, people can live in harmony with it. You don't really have addiction. But when you process it and it becomes cocaine, then things change dramatically. And when you hyper process it, like the hyper palatable foods and the ultra processed foods, then the crack cocaine becomes incredibly addictive. So that same sort of phenomenon I think applies here. And it's a very compelling way to think about this. Allan, let's get back to the addiction thing and tobacco. One of the most stunning things I remember about the tobacco history. Is the videotape of the seven tobacco company executives testifying before Congress that nicotine wasn't addictive. Swearing, you know, sworn statements about nicotine. Tell us about that and what that kind of meant in history. Allan - It's a great story and it has a kind of visual linkage to many of us who actually saw those congressional hearings. And it was a brilliant sort of performative politics, if you will. And there had been more and more knowledge that the industry was manipulating nicotine to make cigarettes that they were claiming were safer and not addictive, even more highly addictive. And David Kessler, the head of the FDA under Clinton, had really been a major player in this. And one thing I should say is we were learning more and more about the industry because people were suing them. And they would typically lose the suits, but they would get hundreds, hundreds of thousands of documents. And the industry also had whistleblowers who were coming forward and saying, of course we know it's addictive. So, Henry Waxman, a really fantastic congressman who represented consumers invited all seven of the major tobacco CEOs to a hearing on nicotine. And he went one by one - do you believe nicotine is addictive? And they would say, Congressman, I do not believe that nicotine is addictive. And it's like any great prosecutor, he had figured out how to get them essentially to perjure themselves in front of a congressional, and video news audience. And in fact, the Department of Justice considered for some time whether they should be put on trial and indicted for perjury before Congress. But it was so in congress, with what we had come to know, especially experts, but even, you know, parents and the public and citizens had come to know that it was incredibly difficult to get off of nicotine. It just didn't comport with our existing knowledge. And we're not quite to that point with ultra processed foods yet, but I think we have a good chance to get there because as we understand what they're doing better and we have a sophisticated understanding of the characteristics of addiction, that same question will be put ultimately to CEOs of the food industry. Especially those who are producing these highly addictive products. And there are many people who are involved in this. So, they will tell a story of how we understood we could make our product sell better and be used at a much higher level if we could make it addictive. And regrettably, as we learn more about addictive addiction, we not only learn perhaps how to help people who are addicted. But we often learn how to make certain products even more highly addictive. Ashley, let's take what Allan said and apply it into the food arena. So, if you think about the criteria for addiction, like Allan had mentioned: cravings, withdrawal, and tolerance, and, tolerance being the need to have more of the substance over time in, in order to produce the same pharmacologic effect. How do those things apply to foods? Ashley - Yes. There there's very strong parallels there. And I actually have a paper I wrote with Dr. Alex DiFeliceantonio, where we took the 1988 Surgeon General's report on the addictiveness of tobacco and nicotine in particular. And we took what they identified as the necessary and sufficient criteria to prove that it was addictive. It was a watershed moment for tobacco. And the major one is that people consume it compulsively. Meaning, you know, they want to cut down and they can't. They know it's harming them and they can't. Clearly we see that with ultra processed food. That it shifts mood. It increases pleasure. It reduces negative affect through its mechanism on the brain. And I think if you look at any marketing, you know, they're always saying you're craving meet your maker, get your bliss point. You're not you unless you're eating a Snickers. They show that it was highly reinforced. And that is, you know, animals and humans will work really hard to get access to it. With nicotine one of the major points of that is that animals, about 20% of the time, would work to get nicotine over cocaine. And that was quite striking because cocaine is so powerfully addictive. Well in those same models, animals will work for processed sweet taste and choose it 80% of the time over cocaine. It just shows that when we start altering, processing food reward into these unnaturally intensely stimulating packages, our brains were not evolved to protect itself against that. And then the final pieces that's been kind of added over time has been the cravings. I mean, if you think about what is the core of addiction, it's the craveability of it. That they maximize that. So, you can't stop thinking about anything else. And when I read, and we even quote in our paper, spots where, you know, industries, the big food is having webinars and how to turn cravings into corporate wins. And how to take snackers who are consuming, because their cravings feel unmanageable, but here's how you can keep them snacking even though they want to quit. And so, the craving really seems to me, based on my read of what I've seen from the industry, is the core engine of driving and selling ultra processed food. So, these foods, and I've heard you say this, Ashley, you know, they have less to do with the farm and, you know, these sort of romantic ideas of the farmer growing crops and the crops being harvested and coming to a farmer's market. These are really industrial lab-based, you know, heavy duty factory related products. And there's a real question, isn't there, about what you even should call them food. Ashley - Yes, absolutely. I actually grew up on a farm and I never ate anything that we grew on the farm because it was all due to Ag policy. Just, corn to go into high fructose corn syrup, soy to go into soybean oil. And I was surrounded by what looked like lots of food, but in reality, it was not. And some of the things that I learned in writing this paper with you all is just to what degree ultra processing allows them to even control the molecular structure and size of the different starch chemicals. That carby kind of access point in food. Allan talks in his book about how you can treat tobacco. So, you break it down and make it molecularly more bioavailable so nicotine gets more rapidly into the body. That's a huge driver of addictive potential. I found in ours that they were actually using enzymes that mimic what's in the saliva in your mouth. And hitting starches with it. Essentially you were predigesting, pre salivating, essentially the starch creating what's called a starch slurry. And that's a base of so many common ultra processed foods like cereals and savory snacks. Many of these products really have far more in common with that cigarette and have almost nothing in common, you know, with the apple or the can of beans anymore. You know, that image that you said about pre salivating food. I mean, it's in some ways as if the industry is spitting in your food to bypass your own biological mechanisms that occur when the food gets in the mouth and. People get a kind of a yuck response to that, but it deserves that kind of a response. Let's dive into the paper and talk about what you reported, Ashley. You talk a lot about the kind of processes. You just mentioned one of them, but there are a lot more. What are some of the specific techniques to food processing that surprised you when you started digging in. How did you get this information? Ashley - Yes, so one of the functions that actually didn't surprise me, but it made me look at it in new light, is the work on how we really changed the way we saw cigarettes when we realized they weren't just taking a plant and drying it and rolling it up. But that they were actually curating and titrating these just right doses of nicotine. So, you get stimulated, but not too satisfied and you don't feel overwhelmed by the amount of nicotine. When we realized that was very intentional and designed and titrated, that really changed this from a natural kind of product, it's just a plant to, oh, this is an in industry engineered product. They're controlling so much of this. We all know that they are altering the amount of sweetened refined carbohydrates and fats in our food. I mean, that's just plain knowledge. And at levels that go way beyond what exists in nature. But I think I've become very obsessed with extrusion technology. Extrusion is something where they take really high pressure, high shear mechanical impact, high pH, high temperature. And they can break the corn or the potatoes and things into this slurry that is broken down again into this kind of predigested molecular base that on its own is nasty. No one is like, oh, starch, slurry, yes! They need all the sensory and flavor additives to blitz that and texturize it so it can trick your brain into thinking it's appealing. I realized that actually has such a strong parallel to modern cigarette where, as Allan talks about in his book, one of the major technological advances was creating reconstituted tobacco where they take the tobacco scraps and they do the same sort of process to create what they call a tobacco slurry. That was then very easy to manipulate by putting flavor and preservative additives in it, and that's what makes up a large component of modern cigarette. And so, when we look at these processes and those sensory additives, the flavors, that are put in it, cigarettes have more sugar and flavor additives in them by weight than they do nicotine. And so many of those flavor additives are actually in our ultra processed food supply. Why? Because the flavor and sensory profiles are what you start to become really emotionally attached to. And that starts to drive brand loyalty from a very young age. I could go on and on and on. Oh man, we could be here for a day, so I'm really inhibiting myself. I'll be exhausted. I'll have to go get an ultra processed food from this. But it was stunning to me to see how the goals of the engineering were so shared. And I guess it shouldn't surprise us because, you know, we know that the tobacco companies like Philip Morris and RJ Reynolds actually created, manufactured and sold many of our favorite ultra processed foods that are now in our modern food supply, like Fig Newton's and you know, Hawaiian Punch and things. It really came from the same industrial practices. So Allan, I want to bring this back to the tobacco industry in a minute, but Ashley, I wanted to ask you first. I'm going to make a characterization. Tell me if I'm off on this. The industry is kind of manipulating every possible characteristic of a product. Its fragrance, its color, its texture, everything in the ways you mentioned. It becomes this industrialized product much more than a food. People consume it. They get immense reward from it because it's delivering a drug, basically, to the brain very quickly in a very efficient way. People then, of course, want more of that sensation. If tolerance exists, then it means they need more of the food over time in order to get the same reward. And then you've got a public health nightmare on your hand because people aren't just eating a little bit of these foods, they're eating a lot of these foods. And they're designed in order to produce that very impact. Does that seem fair? Ashley - Absolutely. That sums it up quite nicely. Okay, Allan, back to the tobacco experience. This kind of information that Ashley is talking about in the context of food, and you talked about in the context of tobacco. Manipulation of the product. As this kind of damning information became public knowledge, how did that happen in the tobacco arena? And then what was the consequence? Was it, you mentioned whistleblowers; was it investigative journalism? The hearings you mentioned were important. Scientific research, discovery. It sounds like a whole lot of things happened that made this information available to the public, which in turn changed public opinion against the industry. Allan - Yes, I think that's exactly right. It changed public opinion and it changed public policy and it took a long time. So, these are aspects that I think we have to, you know, acknowledge in thinking about public health and especially these powerful commercial interests that spend a lot of money on lobbying. They spend a lot of money on advertising. They know how to get to kids. These are very challenging. I do think, you know, early in the anti-tobacco campaigns, there were a few lawyers who said, well, we're going to sue them because they have misled, deceived, and in some instances probably acted criminally to build their addictive and extremely harmful life-threatening product. And people said, well, you know, it's everybody's decision whether they want to smoke and people quit all the time, so you're not going to do very well. And I think as a young academic type, I was very skeptical of the suits against the companies. But one thing that happened that I think was unanticipated, the lawyers asked for the company's records and their research reports and what people were doing. And they took depositions and the lawyers often lost the case, but they won an incredible archive that was incredibly self-incriminating of what the industry knew. When they knew it and how they continued to act to sell a harmful product. And I think that began to change things. So once you have documents, you know you're going to be more successful in court. Once you have some documents, you can call the CEOs in and say is it addictive? When they say no, you have documentation to challenge them about their own industry. Obviously, education is important. Investigative journalism. A lot of the documents not only came from the court suits, but from whistleblowers who snuck them out of law firms. Some of the whistleblowers came directly from the industry where they said, here's what my bosses told me. They need to know can you make this cigarette even more addictive? And they knew, for example, that taking nicotine out of cigarettes, which is not that difficult to do given the extent of manipulation, had to be something that was resisted. We could end the tobacco pandemic by just removing nicotine. Even if we did, you know, 10% a year. Many people would be able to stop smoking who cannot. But we had to array a kind of knowledge and practice and advocacy that really hadn't existed till the second half of the 20th Century. Ashley, when Allan mentioned these archives that exist on tobacco industry behavior, there's some food things in there, aren't there? Tell us about that connection between tobacco and food companies. Ashley - Yes, so you know, actually, Dr. Laura Schmidt at University of California - San Francisco, has done this just stunning work by using those same tobacco archives. Because they owned alcoholic beverage and ultra processed food and beverage companies she's been able to show really how much these industries kind of spoke back and forth. The different sectors of Philip Morris and RJ Reynolds, you know, they're big conglomerates. They were pulling scientists working on the cigarettes, or the marketers working on marketing cigarettes to kids, and putting them on and intentionally using that playbook to sell their ultra processed foods and beverages. That's very clear and very intentional. They might not say as blatantly. I feel like they learned their lesson a little bit. Oh, we're going to make this more addictive. They use synonyms even out in the public. Some of it that we report in this paper is not hidden. It's industry trade newsletters. It's interviews on 60 minutes with labor scientists where they're saying, yeah, we design these products, so you get a big flavor burst. And then it fades really rapidly because that makes you want to keep coming back for more and more and more. And yeah, addictive is a good word for that. And so there is this moment where it just becomes so implausible that they don't know that they have crossed the Rubicon into something that is hooking people. That plausible deniability that we're just, you know, giving consumers what they want, not actually engineering their desires to override what they know they should have to nourish themselves. It just feels beyond the pale to me to believe that's the case. Allan, look, you mentioned delay. And I'd like to talk about that a little bit more. There's a point in time when the science on something becomes robust. And you're very certain say that tobacco is causing lung cancer and heart disease.  And then you can't change things the next day or the next week. So, a little bit of delay is probably acceptable and to be understood. But the delay in this case between that knowledge and significant public health action policy action wasn't measured in days, weeks, months, or even years. It was decades. And you can count the number of attributable deaths to that delay in the millions. What did the industry do to make that delay as long as possible in terms of planting doubt, conflicts of interest with science and things like that? Allan - This is highly relevant to our moment because I make a few claims in the book. One is that the industry invented disinformation and misinformation. And there's always this way that says, well, I know that study appeared, but we need more information. And this was very clever on the part of the tobacco companies because they said, well, you know, that science shows this, but that science is unreliable. And we need to use different methods. And lung cancer is not a result of cigarette smoking, it's actually genetic. And maybe there are a few people that shouldn't be smoking cigarettes. We should be able to identify what's different about them. They kept finding strategies of delay, manipulation, building uncertainty. There's one of the tobacco documents in this phase that says, from now on, our product is doubt. And what they really needed to do to sell the product was to create doubt about a science that was highly robust and really important to consumers. On the other hand, I think consumers are sensitive to being manipulated. They don't like that. They don't like being tricked. They know these industries, especially tobacco industry, you know, is disreputable. And as that became the case, what did they know and what are they selling. We began to see some slow shifts in public awareness. And, you know, it's so interesting presenting the cigarette problem to a jury in 1970 became radically different than presenting the case against the tobacco companies in the 1990s. And a lot had changed, A lot had been documented and, you know, we never even thought of the idea that a company would scientifically mislead us probably until in any consequential way till the middle of the 20th Century. And now we're incredibly skeptical and I think taking advantage of the public skepticism, both politically and culturally is going to be one of the important issues of pushing back against what I've called rogue industries. They're operating unethically; in many cases, unlawfully. They're misrepresenting what they produce. And they have the idea that having addicted customers is the best customer. And Warren Buffet once said, you know the tobacco industry, that's crazy. It cost a dime to make it. You sell it for a dollar and its addictive. He said, what industry could be more, you know, lucrative than tobacco? Ashley, how do those things apply into the food area now? Ashley - Oh, my brain is just exploding with all the things I want to say. But I think I have an answer to Warren Buffett, which is if you've pulled all those same levers and pretend to people that it's food, and it's because we all have to eat, you know? And I walk around a grocery store and I, in my head, I'm like, if I waved a magic wand, and all the products in here that are masquerading as food but are actually ultra processed, chemically adulterated starch, slurries essentially disappeared. There is so little food in my grocery store. Real food. And it's also expensive. We would be rioting in the streets if we really saw the degree that we're not being adequately nourished or supported in our current environment. And it's the mirage of abundance that is totally hooking us. You know, taking us hook, line, and sinker. And so, you know, I'll have people often say to me, you know, it's food. Like can't really be addictive. We all need to eat. And to me that is absolutely true. Just like we all need pain management. And there used to be a belief, a myth, that if you were in pain, you couldn't get addicted to painkillers like opiates which we now know is incredibly wrong. That just because we need calories to survive doesn't mean that if you manipulate and hedonically engineer those products, that it won't impact the brain in a way that can drive it in compulsive problematic ways. It's so essential for us to carve out, yes, you need real nourishing food. This is real nourishing food and these other things. I'd love it if the grocery store, it's like you're walking around this spot, you know you're getting real food. Sure, you want to go get those Cheetos, go for it. But it's in a very clear designated area that you're not being tricked into thinking that you're eating something that's nourishing you when it's really addicting you. So, people have very strong affective attachments to foods. Particular foods that they like. Some of it is kind of what you grew up with, what your parents gave you, but a lot of it's marketing as well. And you mentioned a Cheeto or Coca-Cola, or a Dorito or a Twinkie or whatever it is. People don't want that taken away from them. Tell me if this is correct, the problem isn't so much that people eat Cheetos. It's that they overeat Cheetos, and then you add to that all the other thing, not just that food. But then you've got a real problem. Could it be a matter of just removing some of the especially troublesome ingredients from that. If you look at the list of ingredients on these foods, there could be 25 or 30 different ingredients. Well, what if, what if 12 of them got taken out or 13 or 15 of them got taken out? You'd still have the food; it would still have its taste. People could enjoy it, but it's not hijacking your biology. Ashley - Yes, I'm very skeptical of that as the response, because as Allan lays out in his book, we were like, okay, if we just get the tar out of the cigarette. You know, it's all fine, Vapes, right? Oh, you're vaping. It's fine. It will be harmless because our reward system is so porous to different levers that signal food reward. We see it with the non-sugar sweeteners. Look, we took all the sugar out, we gave you Diet Coke, we gave you non-sugar sweeteners. It's a get out of jail free card. And now we're realizing how much that messes up our gut microbiome, could potentially lead to earlier brain aging and so, you know, abstinence, clearly making this stuff illegal, that's never the goal. But I think that sense of saying, oh, we can just engineer our way out of this is unlikely. And we have the alternative. You know, for what should be the majority of what we're eating. I love a Reese's Cup, right? I will have an ultra processed food, but it shouldn't be 60% of the food supply, or 70% of what my kids are getting for their calories. And so again, that clear understanding that this is something that's fundamentally different from the food that nourishes us. We have the answer which is real food. If we poured even a tiny amount of the investment, even closing the tax loopholes on things like ultra processed food marketing to kids that they get tax breaks on and invested that into technology to make real food in its original food matrix affordable, accessible, convenient. That stuff is tasty. Have a fresh apple. It's just everything's been wired for that to be the minority of our food supply. That's often unaffordable and we all feel really time poor. These are solvable problems. We've just been shoving all our money towards how we make new flavor additives to sell high fructose corn syrup, starch, slurries. So, we just need to have the right in incentives in mind. Your point is very well taken that government trying to say, okay, let take out this ingredient or that ingredient is stepping into a trap. It makes all the sense to me in the world that that is a trap because. Using that philosophy requires a trust in the industry that if you ask them to take out these 12 things, they're not going to put in 12 new things that might even make things worse. And both of these industries, tobacco and the food industry have done everything but earn our trust so that's a very good cautionary note that you raised. I would say in the tobacco area, the idea of that we think that, you know, vaping will be harm reduction. And there's been a strong political notion that we should be, you know, doing harm reduction. And of course, in many instances, harm reduction can be helpful. But I found in tobacco, that I can't trust the industry to make a harm reduction product that's not going to get kids addicted. That's going to, you know, make sure that we're not using both tobacco and nicotine in the form of vape or other products. And so while many people who I admire in the public health world have said, yes, harm reduction is the way to go. I don't think that's true with tobacco. We have a lot of children and adolescents today who are profoundly addicted to nicotine. So, this discussion has led to lots of, oh my God, kind of observations from both of you. Paints a pretty scary picture of the food supply. How much manipulation there is. And how much harm gets caused by it. I'm hoping we might end on a bit of a positive note if there is one here. I'd like to ask each of you, is there a reason to be hopeful about the future? Allan, let me start with you. You're looking in on this with a unique perspective because of your years and years of working on tobacco. As you look in on the food space and see what's happening, what do you think? Allan - Well, I tend to be an optimist. I believe public policies can make a difference. I believe the courts can be used to serve consumers who have been harmed in the market. So, I have seen those things work to a really significant degree around the cigarette. Especially in countries where we have resources for education, where we can make policies that sometimes work or mostly work. I don't think I ever would've thought when I started this work in like the 1980s that we would've gotten so far. I once said to my son when he was seven, he was taking a flight with me. And I said, you know, people used to smoke on airplanes. And he said, no, that's impossible. And he just couldn't believe the idea that we had let people smoke on airplanes. And I've been collecting cigarette packages that were given out by the big airlines. Of course, you and I, Kelly, remember probably, when they start to put smokers in the back of the plane. But the smoke was wafting throughout it. And a lot of things that seem almost impossible now, were actually reduced through regulation and politics and public health. I'm very hopeful that we can use what we've learned about how to get smoking from 50% of the population down to 15 or 12, as bad as that is. And apply it to other gigantic risks like ultra processed foods. All right, thanks for that positive note. Ashley, what do you think are there grounds for being positive? Ashley - Yes, I'm also a huge optimist. I feel wildly optimistic. I just, from listening to consumer sentiment right now, the degree to which corporations are able to hack our limbic systems, I mean, you see it right now with social media and sports betting. I think in our bones as a society, we're starting to just get fed up. And to me there is nothing that is more clear cut of how industries can manipulate us than taking food, the thing we most evolved to care about and to find rewarding and nourishing, and somehow jacking it up into an addictive, harmful substance. And I have two little kids. I have a five and 7-year-old and I am just as a mom full of rage every time I go grocery shopping because they've just shoved protein in a Pop-Tart, now they're trying to tell me it's a health food. I think we're catching onto them, and I think that there is no way to go but up. And again, we already have the solution. In opiates, we are still struggling to find non-addictive pain management. We have non-addictive food and it's called, you know, minimally processed real foods. So, it's just about putting the incentives in the right place. BIOS Ashley Gearhardt, Ph.D., is a Professor of Psychology in the Clinical Science area at the University of Michigan. She also earned her B.A. in psychology from The University of Michigan as an undergraduate. While working on her doctorate in clinical psychology at Yale University, Dr. Gearhardt became interested in the possibility that certain foods may be capable of triggering an addictive process. To explore this further, she developed the Yale Food Addiction Scale (YFAS) to operationalize addictive eating behaviors, which has been linked with more frequent binge eating episodes, an increased prevalence of obesity and patterns of neural activation implicated in other addictive behaviors. It has been cited over 800 times and translated into over ten foreign languages. Her areas of research also include investigating how food advertising activates reward systems to drive eating behavior and the development of food preferences and eating patterns in infants. She has published over 100 academic publications and her research has been featured on media outlets, such as ABC News, Good Morning America, the Today Show, the Wall Street Journal, and NPR. Allan M. Brandt is the Amalie Moses Kass Professor of the History of Medicine and Professor of the History of Science at Harvard University, where he holds a joint appointment between the Faculty of Arts and Sciences and Harvard Medical School.  Brandt served as Dean of the Graduate School of Arts and Sciences from 2008 to 2012.  He earned his undergraduate degree at Brandeis University and a Ph.D. in American History from Columbia University.  His work focuses on social and ethical aspects of health, disease, medical practices, and global health in the twentieth century.  Brandt is the author of No Magic Bullet:  A Social History of Venereal Disease in the United States since 1880 (paperback, 1987; 35th Anniversary Edition, 2020); and co-editor of Morality and Health (1997).  He has written on the social history of epidemic disease, the history of public health and health policy, and the history of human experimentation, among other topics.  His book on the social and cultural history of cigarette smoking in the U.S., The Cigarette Century: The Rise, Fall, and Deadly Persistence of the Product that Defined America, was published by Basic Books in 2007 (paperback, 2009).  It received the Bancroft Prize from Columbia University in 2008 and the Welch Medal from the American Association for the History of Medicine in 2011, among other awards.   Brandt has been elected to the National Academy of Medicine and the American Academy of Arts and Sciences.  In 2015, he was awarded the Everett Mendelsohn Excellence in Mentoring Award by the Harvard Graduate School of Arts and Sciences.  In 2019-20, Brandt was a recipient of fellowships from the American Council of Learned Societies and the Radcliffe Institute for Advanced Study.  He recently served as the interim chair of the Department of Global Health and Social Medicine at Harvard Medical School.  Brandt is currently writing about the history and ethics of stigma and its impact on patients and health outcomes.  

Romance novel writer catching a ration of crap for using the phrase 'Wawa Sub' in her new book, Oakland man suffers seizure while driving...crashes car and is then shot and robbed, Megan Thee Stallion and Nickelback are feature in crazy new Cheetos video

TJIF! We have a man who partied a little too hard after his AA meeting and a naked man in a convertible arrested for some I-5 flashing. We hear the strange collaboration announcing a Cheetos flavor, play Can’t Beat Cassiday, and do Rage Friday. We have the Quirky Country Song game, Anthony educates us on Toronto history (clowns in brothels), and we hack your life. Support the show and follow us here Twitter, Insta, Apple, Amazon, Spotify and the Edge! See omnystudio.com/listener for privacy information.

A Charizard Cheeto sale just broke records -- some Pokémon fan dropped a staggering $87,840 on a single Flamin' Hot Cheeto shaped exactly like Charizard at Goldin Auctions, instantly snatching the Guinness World Record for the most expensive videogame likeness corn snack ever. This three-inch cheesy dragon went from some guy's bag years ago to eBay for $350 then straight into collector Valhalla in a fancy display case -- yeah, the Pokémon hype is so cooked that people are out here treating a Cheeto like it's a Shadowless 1st Edition card. Watch the podcast episodes on YouTube and all major podcast hosts including Spotify.CLOWNFISH TV is an independent, opinionated news and commentary podcast that covers Entertainment and Tech from a consumer's point of view. We talk about Gaming, Comics, Anime, TV, Movies, Animation and more. Hosted by Kneon and Geeky Sparkles.Get more news, views and reviews on Clownfish TV News - https://more.clownfishtv.com/On YouTube - https://www.youtube.com/c/ClownfishTVOn Spotify - https://open.spotify.com/show/4Tu83D1NcCmh7K1zHIedvgOn Apple Podcasts - https://podcasts.apple.com/us/podcast/clownfish-tv-audio-edition/id1726838629

INTRO (00:24): Kathleen opens the show drinking a Fantasy Factory IPA from Karben4 Brewing in Madison, WI. She reviews her weekend in Vegas with her bff Ron White, playing golf and gambling with friends.     TOUR NEWS: See Kathleen live on her “Day Drinking Tour.”   TASTING MENU (2:50): Kathleen samples Cheeto's Sweet Southern Heat Flavor Swap rods, and Crunchmaster Multi-Seed Queso Crackers.    COURT NEWS (20:33): Kathleen shares news about Martha Stewart's restaurant “The Bedford” opening at Foxwoods Casino, Dolly Parton attends the opening of Dollywood, “Swifties” is now listed as an official word in the Dictionary thanks to the Taylor Swift movement, and Cher's son gets married.    UPDATES (23:33) : Kathleen shares updates on the sheriff in the Nancy Guthrie case, and Meghan Markle charges $2,700 for her 3-day retreat in Australia.   FRONT PAGE PUB NEWS (44:58): Kathleen shares articles on the doomsday fish washing up on Mexican beaches, there have been 8 bigfoot sightings in 4 days in Ohio, Southwest is dropping service to Dulles and O'Hare airports, Dollar Tree is attempting to upgrade their client base, giant pandas are no longer extinct, 2 men face charges after breaking a woolly mammoth tusk in Branson, a judge issues a stern warning for a tourist accused of stealing a flamingo in Vegas, a 30-foot Doomsday fish found in Texas, Target is making 4 big changes to engage customers, McDonald's Canada launches breakfast poutine, and Bigfoot sightings are on the rise in Ohio.   HOLY SHIT THEY FOUND IT (35:05): Kathleen reads about the discovery of artist Banksy's true identity, and Scottish wild cats have been discovered again in the Highlands.    WHAT ARE WE WATCHING (1:17:24): Kathleen recommends watching “Love Story” on FX, and “Scarpetta” on Prime Video.    SAINT OF THE WEEK (1:28:26): Kathleen shares Sister Mary Jo's uplifting Instagram posts, and reads about St. Brigit of Kildare – patron saint of dairymaids, cattle, midwives, Irish nuns, and newborns.     FEEL GOOD STORY (1:27:05): Kathleen shares a story about hidden detail on a mysterious 500-year-old imprint of Virgin Mary in Mexico City.   

From a fiery Cheeto going for five figures to turning your vacation into a self-improvement bootcamp, this episode is all over the place in the best way. We break down the wild Charizard Cheeto auction, share some conflict resolution tips, debate whether “skillcationing” is inspiring or exhausting, and tackle a DM Dilemma that might ruffle some feathers… bringing an extra child to a birthday party. Harmless or totally out of line?See omnystudio.com/listener for privacy information.

Chaz and AJ's "On the Board" this morning was all about the most iconic vehicles from TV and movies. When K.I.T.T. from Knight Rider was called in, they realized the actor who voiced the computer is about to turn 99-years-old. (0:00) Former NYC Fire Fighter Dave Russell was on the phone with Chaz and AJ this morning to talk about the big high-rise fire that was happening near the NYC St. Patrick's Day parade. (6:59)The Tribe called in their hillbilly moments for a chance to win tickets to see the Foo Fighters. From hunting squirrels, to crashing through a windshield, and Pablo's public service effort picking up garbage. (17:16) How much would you pay for a single Cheeto? Chaz and AJ revealed in Dumb Ass News the new Guinness World Record amount that was paid for the "Cheetozard." (35:50)Carlos Reyes Jr. from the Bridgeport Fire Department was in studio to demonstrate some of the world's strongest firefighter competition, by lifting a 200 pound fire hydrant over his head, while dressed in full gear. (42:06) 

This Nick Pick crosses the line. Our Heroes are being forced to eat cartoon food at this point. Taco Cabana teams up with Cheetos to make the most confusing slop we've ever encountered but it's okay because Nick got some sauces for himself then promptly threw them away. What score do you think the Cheetos Flamin' Hot Rojo Wrap & Loaded Fries will get? Spoiler: you're right. We're watching THE BEE KEEPER Wednesday March 25 @ 6pm CT with YOU. Go to Patreon.com/100percenteat to get access to the discord and join the hive. New beanie, new magnet, & NEW SHIRT this FRIDAY! https://100percenteat.storeAlso grab an autograph from Our Heroes https://streamily.com/100-percent-eat Support us directly https://www.patreon.com/100percenteat where you can join the discord with other 100 Percenters, stay up to date on everything, and get The Michael, Jordan Podcast every Friday. Follow us on IG & Twitter: @100percenteat Learn more about your ad choices. Visit megaphone.fm/adchoices

We discovered that a hot Cheeto shaped as the popular Pokémon "Charizard" sold for a record price in an auction.

It's been a tough few days for Paul Calvisi and a moment of pause this weekend for Darren Urban, but they rallied to join Dani Sureck to get into what the Cardinals' free-agent additions mean for the draft, if Jack Gibbens reflects on Sonny Styles, the idea of trying to trade back, a quick look at the free agents from the last week, Jacoby Brissett and Gardner Minshew and the QB situation, a return of Getting Cultured, Kyler's spot in Minnesota, the NFC West upgrades, why “pending physical” matters, and Paul's love for Cheeto.See omnystudio.com/listener for privacy information.

Dearly beloved Scorekeepers, we are gathered here today to join these two in a good ol' fashioned dragging. First up, we haven't had an episode since Mr. Chalamet said what he said about ballet and opera, and if you know us, then you know we have some opinions about that. (But those opinions just might surprise you!) And then we turn to Ms. Banks. We watched the new docu-series Reality Check: America's Next Top Model over on Netflix, and let's just say we weren't impressed. In fact, we found Tyra's performance and lack of accountability for the harms done to the ANTM contestants a little reminiscent of a certain Cheeto-in-Chief. Just sayin. But fear not, after all that reading, as always we'll end with a little Pure Black Joy. Let's do it to y'all!Hosts: Lee Bynum, Rocky Jones, Paige ReynoldsProducer: Rocky Jones--Hey hey, THE SCORE is now on social! Follow us @thescorepod on Instagram here and Bluesky here!--New episodes of THE SCORE drop every other Tuesday. If you like what you hear, please support us and SUBSCRIBE to the show on your favorite podcast app and be sure to SHARE our show with your friends. Also, leaving a 5-star REVIEW on Apple Podcasts, Spotify or wherever you're listening is a great way to help people find our show. Email your questions or comments to thescorepodcast2.0@gmail.com.Ways to Listen: Apple | Spotify | YouTubeFollow Your Hosts on Insta! Lee | Paige | Rocky

Episode 2310 - Kid welcomes back the unstoppable duo of Hat Trick and El Pres, and what follows is 70+ minutes of zero-filter fire: roasting Attorney General Pam "Bondage" Bondi into oblivion, diving headfirst into the latest Epstein file drops (including that insane jmail.world site), ripping apart the Super Bowl halftime hypocrisy, and—oh yeah—graphic play-by-play of monster-knot sex and snowy foot-fetish side hustles. 1. Pam Bondi Gets Roasted Harder Than a Bad Tinder Date Kid and crew go nuclear on AG Pam Bondi after her congressional hearing meltdown. She's supposed to be the top law enforcement officer protecting public interest and fighting human trafficking—not yelling about stock market gains like a deranged cheerleader for the Cheeto overlord. They pull up her actual job description (chief legal officer, DOJ head, consumer protection, anti-trafficking crusader) and contrast it with her performance: deflecting questions, zero survivor outreach, perjury vibes from Ted Lieu, and straight-up acting like Trump's personal attorney. Kid's AI-generated "Bondage Baby" art with exaggerated assets? Chef's kiss. The hypocrisy is thick, and the crew calls it like they see it: she's failing the American people spectacularly. 2. Epstein Files: jmail.world Is the Rabbit Hole We All Needed The real star? That mind-blowing site jmail.world—Epstein's actual emails recreated Gmail-style, complete with searchable photos, flights, iMessages, Amazon orders (so much lube), and 3D virtual tours of the island. Trump barely shows up (even the pedos thought he was a loser), but names like Bannon, Clinton, and more are everywhere. Recent 2026 DOJ drops (hundreds of GB) fuel the fire—dominoes falling slowly, Europe outpacing us, survivors ignored. Theories fly: Michael Jackson as a secret savior? It's wild, it's dark, and it's all there for you to spiral into. 3. Super Bowl Halftime Hypocrisy & Bad Bunny Unity Vibes Bad Bunny's full-Spanish headline set (with that "together we are America" closer listing the whole continent) did more uniting than anything Trump-era. Critics booed, Vance got roasted at the Olympics, and the anti-immigrant crowd lost it—despite Shakira/J.Lo/Bad Bunny collabs getting zero flak before. Kid Rock's pre-recorded money-grab flop? Artists bailing on tours? It's all exposure of the division machine. Bonus: "I should know more Spanish" energy hits hard. 4. The Filthy, Glorious Personal Chaos Hat Trick levels up big time: the legendary Dragon (that popcorn-sized knot dildo) finally fits after pregame solo sessions, vibrator assists, multiple Os, and creaming so hard it's "glazed donut" status. Legs shaking, fireman/Superman delivers rounds, dripping everywhere. Then the side hustle reveal—FeetFinder earnings from walking barefoot in freezing snow (daughter helps film the snow angel soles shot), $44 from one buyer obsessed with cold yellow toes. Dirty socks, sprain fetishes, potential mother-daughter customs? Niche gold. The crew floats dick-stamp canvas art ideas for the studio wall—tits, curves, interactive voting. Pure unhinged creativity. Final Takeaway This episode is peak Goi'Deep: rage at institutional failure, deep-dive conspiracy tools (hit jmail.world or creepsearch.com redirect), cultural takedowns, and shameless adult fun. Dominoes are falling—slowly—but hope flickers amid the shitstorm. Stay informed, stay horny, stay pissed.

Wanye and Baggedmilk are back with a fresh episode of Realer Life! This week, the guys covered an array of topics, including Bigfoot sightings in Ohio, a Cheeto selling for $87K, Connor Ingram claiming the starter's job, and more. Hosted on Acast. See acast.com/privacy for more information.

Hear the #1 food trend coming out of the biggest food show in the world and how George Zhou, founder of BUFFS, is transforming salty snacks with a better tasting, better for you, "beef Cheetos".George shares his experience at Expo West, one of the biggest food trade shows in the world, what trends he's seeing in food and beverage, how he built BUFFS while still in college, and why the next wave of food brands might look a lot more like farm-to-table than lab-to-shelf.George also shares the unexpected role AI played in building Buffs, how trial-and-error (and a lot of ChatGPT) helped shape the product, and why tools like Claude are becoming part of the modern founder toolkit.Plus, George shares a few insights on the wild world of TikTok and what it really takes to earn consumer attention.STAY CONNECTEDJAMES on Twitter & Linkedin – /jamesborowDANIEL on LinkedIn, Instagram, TikTok – /danieldruger

You can listen wherever you get your podcasts or check out the fully edited transcript of our interview at the bottom of this post.I am so excited I was able to interview a parenting thought leader I greatly admire. Lenore did not disappoint! So much wisdom, and so much fun! I think you'll love this podcast episode.In this episode of The Peaceful Parenting Podcast, I interview Lenore Skenazy, author of “Free-Range Kids,” which grew into the Free-Range Kids movement. Now she is president of Let Grow, the national nonprofit that is making it easy, normal, and legal to give kids back independence. We talk about screens, anxiety, free play, and why childhood independence matters more than ever.

This week, the Queens are crunching on some familiar flavors in new forms with Frito-Lay's Flavor Swap! Have you been longing for a Dorito-flavored Ruffle? A Ruffle-flavored Dorito? Or a barbecue Lay's-flavored Cheeto? The 2026 edition of Flavor Swap is here to make all of our dreams come true. Special thanks to Pepsi Co for gifting us these snacks!

Full Court Mess is back with Jared, Joe, Will, and introducing our new producer, Nathan! This week we catch up and take a look into the alleged KD leaks, LaMelo Ball's driving habits, controversial all-star votes, the Magic City game, and more! We're excited to be back and all the more psyched for what's coming as we adjust to some changes and tinker with our format here and there. Feedback, ideas, and adding to the mailbag is always encouraged. Find us on twitter @fullcourtmess_Music by Nathan / imonaseafood

In this episode, Rochelle takes us on a whirlwind tour of QuiltCon, where she snagged a brand-new Bernina L890 serger and mastered some seriously cool letter templates. We dove deep into the art of the declutter, discussing how to evaluate those long-standing quilt kits and works in progress to make room for new creativity. Between hilarious stories about fabric yardage myths and a very lucky cat named Chester (or Cheeto), the energy was absolutely electric. We even got the inside scoop on some fabulous QuiltCon fashion and book recommendations that you won't want to miss. It was a heartfelt reminder of why this quilting community is so special to all of us.The excitement continues as we look forward to some amazing upcoming projects and community initiatives. Rochelle shared the inspiring "Sew Powerful" mission, and we are so ready to start making purses to help girls in Africa stay in school! We also get some great tips on the best starch to use and how to handle those tricky directional fabrics. Whether it's planning for Camp Wanna Sew or finishing our "meow" blocks, there is so much goodness coming your way. Stay creative and keep those needles moving!Send a textFollow Leslie on Instagram at @leslie_quilts and Rochelle at @doughnutwarrior

INTRO (00:24): Kathleen opens the show drinking a Blue Canoe American Pale Ale from Springfield Brewing Company.    TOUR NEWS: See Kathleen live on her “Day Drinking Tour.”   TASTING MENU (2:34): Kathleen samples Old Vienna of St. Louis Sour Cream & Onion chips, Guinness Pub Style Cheese Pretzel Pieces, and Cheeto's Crunched Extra Crunchy Extra Crunchy Margherita Pizza chips.    COURT NEWS (20:55): Kathleen shares news about Snoop Dogg and Martha Stewart closing out their Ambassador of Joy roles in the Milan Olympics, while Taylor Swift secures Global Artist of the Year for fourth consecutive year and congratulates US Olympic skier Breezy Johnson on her engagement.    UPDATES (33:08) : Kathleen shares updates on Andrew Mountbatten-Windsor's arrest while Fergie closes 6 businesses in 3 days amidst the Epstein scandal, Louvre officials say fraud is “inevitable” at large museums, Pima County sheriff Nanos is accused of mishandling the Nancy Guthrie case, and the Music City Loop is approved for Nashville.   FRONT PAGE PUB NEWS (37:13): Kathleen shares articles on mayhem in Mexico after El Mencho is assassinated, activists hanging Andrew Mountbatten-Windsor's arrest photo on a wall in the Louvre, the

It’s a rare day on Eat Drink Smoke Happy Hour when the guys say, “Let’s try a bourbon,” and then immediately pivot to… American single malt. Tony Katz and Fingers Malloy crack open Clermont Steep from the Beam folks — an American single malt whiskey, aged five years, 94 proof, and weird enough (in a good way) to throw both of them off their normal tasting lanes. The nose hits sweet, rich, and ethanol-forward… but the palate lands ridiculously smooth, warm, and surprisingly layered. They chase notes like honey, toffee, pear, and that unmistakable “malt” character that makes it feel like it’s playing in a totally different sandbox than bourbon. Then they do what any responsible show would do:They add a cube, add a little water, and argue about what just happened to the flavor like it’s a playoff call. Also in this episode: The eternal question: Do you have to talk to your Uber driver? Tony and Fingers compare their rider ratings like it’s a credit score News of the week, including UPS job cuts, AI creeping into everything, and why that’s both fascinating and horrifying Pepsi’s snack-price moves and what they might say about the economy The correct hierarchy of junk food (and why Cheetos are underrated) And the continued push to turn Costco into an accidental sponsor If you want something different for the cabinet — or a bottle that makes a killer “try this” gift — Clermont Steep might be your move. Find everything at eatdrinksmokeshow.com.See omnystudio.com/listener for privacy information.

On this episode of Currently Reading, Kaytee and Meredith are deep diving into their top reads of 2025. This year, they alternate between reads and superlatives. From best Cheeto chapters to books that made them uncomfortable, the year had some amazing books and experiences. Show notes are time-stamped below for your convenience. Read the transcript of the episode (this link only works on the main site) .  .  .  1:35 - Ad For Ourselves 1:54 - NYT Article about book podcasts "Seven Podcasts for Bookworms" 2:27 - Currently Reading Patreon 5:23 - Some Stats From Our Reading Lives 7:07 - 68% of reads were backlist (Kaytee) 7:38 - Kaytee read 230 books 7:59 - Meredith read 127 books 8:54 - 64% female/36%male authors (Meredith) 9:09 - Average rating of 4.1 (Meredith) 10:53 - 44% Kindle, 13% audiobook, poetry 4% of total reads, 17% nonfiction (Meredith) 12:28 - 22% romance, 20% fantasy, 14% as literary (Kaytee) 14:34 - 32% authors revisited, library serendipity #1 recommendation source followed by Elizabeth Barnhill, Roxanna and Betsie Ikenberry (Meredith) 16:13 - Katie Proctor #1 recommendation source, followed by the indie press list, libro. Fm, and Meredith (Kaytee) 17:55 - Berkeley and Random House biggest publishing houses, followed by Harper, William Morrow, Atria and Flatiron Books (Kaytee) 18:21 - Minotaur, Atria and Random House biggest publishing houses (Meredith) 19:57 - Our Top 10 Reads of 2025 20:27 - Superlative #1: Book or books you will recommend most from this year? 20:39 - A Rebellion of Care by David Gate (Kaytee) 21:20 - So Far Gone by Jess Walter (Meredith) 23:25 - The Ghostwriter by Julie Clark (Meredith #10) 24:08 - You Could Make This Place Beautiful by Maggie Smith (Kaytee #10) 24:28 - Awake by Jen Hatmaker 24:30 - I Thought It Would Be Better Than This by Jessica Turner 25:30 - Superlative #2: Which book would be hardest to shelve in the library? 25:51 - Turns of Fate by Anne Bishop (Meredith) 26:02 - The Tainted Cup by Robert Jackson Bennett 27:01 - My Lady Jane by Cynthia Hand, Brodi Ashton and Jodi Meadows (Kaytee) 27:55 - Royal Gambit by Daniel O'Malley (Meredith #9) 29:32 - Death of the Author by Nnedi Okorafor (Kaytee #9) 30:31 - Superlative #3: The book we wanted to throw across the room 30:38 - Death of the Author by Nnedi Okorafor (Meredith) 32:23 - Secret of Secrets by Dan Brown (Kaytee) 33:11 - The Time Traveler's Wife by Audrey Niffenegger 33:57 - A Winter's Promise by Christelle Dabos (Meredith #8) 35:53 - My Friends by Fredrik Backman (Kaytee #8) 37:16 - Superlative #4: The book that made you the most uncomfortable 37:29 - Eager by Ben Goldfarb (Kaytee) 38:57 - Sandy Hook by Eilzabeth Williamson (Meredith) 40:25 - Forensics by Val McDermid (Meredith #7) 41:52 - Forensics by Val McDermid (Blackwells edition) 42:24 - Prodigal Summer by Barbara Kingsolver (Kaytee #7) 42:52 - Demon Copperhead by Barbara Kingsolver 43:42 - Superlative #5: The best picture book that you read aloud this year 44:15 - No, David! By David Shannon (Meredith) 45:07 - The Creature of Habit by Jennifer E. Smith and Leo Espinosa (Kaytee) 46:35 - The Correspondent by Virginia Evans (Meredith AND Kaytee #6) 47:33 - CR Season 7: Episode 46 49:09 - Superlative #6: The best audiobook experience 49:23 - Woodworking by Emily St. James (Kaytee) 50:19 - This Book Will Bury Me by Ashley Winstead (Meredith) 51:38 - North Sun by Ethan Rutherford (Meredith #5) 52:53 - This Changes Everything by Tyler Merritt (Kaytee #5) 53:01 - I Take My Coffee Black by Tyler Merritt 54:31 - Superlatives #7: Longest and shortest book read this year 54:46 - A Little Daylight Left by Sarah Kay (Meredith shortest) 55:03 - The Shadow Rising by Robert Jordan (Meredith longest) 55:34 - The Answer is No by Fredrik Backman (Kaytee shortest, amazon link) 55:53 - These Truths by Jill Lepore (Kaytee longest) 56:20 - The Stand by Stephen King 57:16 - The Unseen World by Liz Moore (Meredith #4) 57:25 - The God of the Woods by Liz Moore 58:50 - This is Happiness by Niall Williams (Kaytee #4) 59:57 - Superlative #8: Best book outside your wheelhouse 1:00:09 - The Dragon Reborn by Robert Jordan (Meredith) 1:01:07 - The Dutch House by Ann Patchett (Kaytee) 1:01:30 - Erasure by Percival Everett 1:01:32 - A Wish in the Dark by Christina Soontornvat 1:03:34 - The Goblin Emperor by Katherine Addison (Meredith #3) 1:07:15 - Most Ardently by Gabe Cole Novoa (Kaytee #3) 1:07:31 - Pride by Ibi Zoboi 1:08:56 - Superlative #9: Your favorite new to you author 1:09:08 - Swordheart by T. Kingfisher (Meredith) 1:09:31 - Stone Yard Devotional by Charlotte Wood (Meredith) 1:09:48 - Song of Blood & Stone by L. Penelope (Kaytee) 1:10:12 - The Monsters We Defy by Leslye Penelope 1:11:03 - Victorian Psycho by Virginia Feito (Meredith #2) 1:12:37 - Take What You Can Carry by Gian Sardar (Kaytee #2) 1:14:07 - Superlative #10: The most milkshake book/cheeto chapter book you read this year 1:14:50 - The Other Side of the Wall by Andrea Mara (Meredith, Blackwell's link) 1:14:57 - All Her Fault by Andrea Mara 1:15:53 - The Reappearance of Rachel Price by Holly Jackson (Meredith) 1:16:35 - The Mysterious Case of the Alperton Angels by Janice Hallett (Kaytee) 1:18:14 - Lady Tremaine by Rachel Hockhauer (Meredith #1) 1:20:57 - Impossible Creatures by Katherine Rundell (Kaytee #1) 1:23:13 - book print etsy shop Support Us: Become a Bookish Friend | Grab Some Merch Shop Bookshop dot org | Shop Amazon Bookish Friends Receive: The Indie Press List with a curated list of five books hand sold by the indie of the month. January's IPL is our annual visit to Fabled Bookshop in Waco, Texas. Love and Chili Peppers with Kaytee and Rebekah - romance lovers get their due with this special episode focused entirely on the best selling genre fiction in the business.  All Things Murderful with Meredith and Elizabeth - special content for the scary-lovers, brought to you with the behind-the-scenes insights of an independent bookseller From the Editor's Desk with Kaytee and Bunmi Ishola - a quarterly peek behind the curtain at the publishing industry The Bookish Friends Facebook Group - where you can build community with bookish friends from around the globe as well as our hosts Connect With Us: The Show: Instagram | Website | Email | Threads The Hosts and Regulars: Meredith | Kaytee | Mary | Roxanna Production and Editing: Megan Phouthavong Evans Affiliate Disclosure: All affiliate links go to Bookshop unless otherwise noted. Shopping here helps keep the lights on and benefits indie bookstores. Thanks for your support!

It's time to clear the docket and offer some SNACK JUDGMENTS! Who better to offer expertise than the best snackologists in the biz, Michael Ian Black and Tom Cavanagh of MIKE AND TOM EAT SNACKS! Should you pack road trip snacks or go wild at Buc-ee's? What is the right way to eat a Fruit Roll Up? What kind of potato chip was Jesse eating before the recording?Did you know that MIKE AND TOM EAT SNACKS is back with brand new episodes? Find it at matescast.com!San Francisco area litigants, join us LIVE at San Francisco Sketchfest on Sunday, January 18th. Don't wait - get your tickets now here!That time of the year between the holidays and New Year's is the perfect time to bust out your coziest goth gear - and subtly signal to your family, via hat, whether they are RIGHT or WRONG. Get all our merch, plus the smell of Pure Justice, at our store here: maxfunstore.com/collections/judge-john-hodgmanBecome a member to unlock special bonus episodes, exclusive merch, and more by joining us at maximumfun.org/join. Have a dispute that you can't settle? No case is too small for the honorable Judge John Hodgman and Bailiff Jesse Thorn! Submit your cases directly to the court at maximumfun.org/jjho. Judge John Hodgman is member-supported! Join at $5 a month at maximumfun.org/join!