Podcasts about GI

We're hooked once again on the new series of The Traitors, so it felt only right that we sit down with Season 3 champion, Leanne Quigley for a chat on all things motherhood (and reality TV!)Leanne's story is truly remarkable, and with so much to unpack we've divided this episode into two parts. In this first episode, Leanne opens up to Gi about her IVF journey with her partner Sophie, and the incredible moment they discovered they were expecting twins.She also shares the intense experience of giving birth three and a half months early, along with the challenges that followed and subsequent hospital visits.Tune in for part 2 this Thursday - you definitely won't want to miss it! Hosted on Acast. See acast.com/privacy for more information.

A negative angiogram in a patient with recurrent lower GI bleeding often calls for provocative angiography. In this episode of the BackTable Podcast, IR hosts Mike Barraza and Sabeen Dhand team up to talk tools, techniques, and tPA dosing for safe and effective treatment of lower GI bleeds with provocative mesenteric angiography.---This podcast is supported by:RADPAD® Radiation Protectionhttps://www.radpad.com/---SYNPOSISDr. Dhand describes the utility of provocative angiography in recurrent lower GI bleed patients with negative CTA and angiography, addressing common myths and concerns that may contribute to its underutilization. The conversation covers detailed procedure steps for both targeted and untargeted angiography, including access sites, dosing of tPA, and angiographic technique. Dr. Dhand emphasizes the importance of gradual increases in tPA dosage in 2 mg increments, and clear communication with care teams and the patient about the nature of the procedure. He also emphasizes the effectiveness and safety of this procedure by sharing real-world cases.---TIMESTAMPS00:00 - Introduction02:04 - Provocative Angiography for Lower GI Bleeds04:09 - Detailed Protocol for Provocative Angiography11:13 - Technical Details and Best Practices20:07 - Challenges in GI Bleeding Studies22:40 - Selective Embolization Techniques27:44 - Handling Negative Angiograms32:56 - Real-World Case Studies35:15 - Final Thoughts---RESOURCESThiry et al. Provocative Mesenteric Angiography: Outcomes and Standardized Protocol for Management of Recurrent Lower Gastrointestinal Hemorrhagehttps://pubmed.ncbi.nlm.nih.gov/34506023/

Food is such an integral part of not just culture, but of life in itself. It is the fuel that allows our hearts to beat, our lungs to breathe, and our cells to metabolize—powering every physiological process that sustains us. But with so much conversation surrounding food, from restrictive diet culture to viral wellness trends, nourishment can become clouded by confusion, fear, and misinformation. How many meals should we actually eat per day? What are seed oils, and should we really avoid them? Are artificial sweeteners truly a better choice than sugar? Do green juice cleanses actually work?In this episode, we are joined by Stephanie Chen, MS, RDN, LDN, a Boston, MA-based registered dietitian and nutritionist trained in Cognitive Behavioral Therapy-Enhanced (CBT-E) and the Family-Based Treatment (FBT).Stephanie earned her MS in Clinical Psychology (with research on novel body image) from Missouri State University and later earned a second MS in Nutrition Science from Boston University. Currently, Stephanie is a practicing dietitian and partner at Lori Lieberman and Associates, where she aligns with Intuitive Eating and Health at Every Size® and specializes in kidney and heart disease, diabetes, GI issues, weight management, and eating disorders. Stephanie is also the founder of Boston Asian Food Network, which highlights Boston's AAPI food community and is the home of Boston Asian Restaurant Week.Outside of dietetics, Stephanie is a freelance editorial and runway fashion model, having been featured on WBZ News/CBS Boston, Harper's BAZAAR Vietnam, Tatler Philippines, and MEGA Magazine.Follow Friends of Franz Podcast: Website, Instagram, FacebookFollow Christian Franz (Host): Instagram, YouTube

The Gi crew return to discuss what their favorite video games of 2025 were, their most anticipated games of 2026 + they top things off with a video game fantasy draft.

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

Confused about diets for neurodivergent kids? In this episode, we answer Which Therapeutic Diet Helps Neurodivergent Kids, breaking down GFCF, keto, paleo, and more with Julie Matthews—guided by Dr. Roseann Capanna-Hodge's Regulation First Parenting™ approach to calming emotional dysregulation.Which therapeutic diet really helps neurodivergent kids? Here's what you need to know. Kids with ADHD, autism, anxiety, and emotional dysregulation can struggle so much, and you're not imagining it—food truly can make or break their mood, focus, and behavior.In this episode, I talk with nutrition expert Julie Matthews about which therapeutic diet really helps neurodivergent kids, how diet affects the brain, and simple ways to start even if your child is picky.Why does food affect my child's mood, behavior, and attention so much?Food is powerful because it either nourishes the brain or bogs the nervous system down with inflammation. Julie breaks it into two parts:Add nutrient-dense foods that support brain function, address nutritional deficiencies, and promote brain health in children with autism and other autistic patients.A healthy and balanced diet or targeted dietary interventions can make a big difference.Remove problematic foods that affect gut health, trigger immune system dysregulation, and impact cognitive function.Options may include a gluten free diet or ketogenic diets, tailored to genetic and environmental factors.Even brief swaps from processed foods and high sugar intake to whole foods often improve GI symptoms, autistic symptoms, mood, and attention.Key takeaways:Inflammation = dysregulationNourishing foods calm the brain faster than most parents expectEven one small change—like reducing dyes or food additives—can shift behavior fastParent StoryOne mom shared that removing red dye led to fewer after-school meltdowns within 48 hours—proof that eliminating unhealthy foods and additives can dramatically shift autism severity and mood disorders.Which therapeutic diet really helps neurodivergent kids?There's no one-size-fits-all diet, but Julie's clinical experience is clear: most neurodivergent children improve when they reduce sugar intake, remove gluten free casein (GFCF) triggers, and focus on healthy foods that improve gut bacteria, immune response, and brain development.Her book outlines a 12-step plan for implementing therapeutic diets, starting with removing dyes, flavors, preservatives, and then tailoring the diet to a child's unique nutritional needs, GI disorders, and food sensitivities.Helpful starting points:Avoid artificial colors and additivesReduce sugarRemove gluten and dairy (high-impact inflammation triggers)Add protein, healthy fat, and whole foodsWhy this matters: 70% of American kids rely heavily on processed foods—foods that overstimulate the nervous system and deplete nutrients needed for attention and regulation.Want to stay calm when your child pushes every button?Become a Dysregulation Insider VIP and get the FREE...

Is it “too late” to start working on your gymnast's nutrition this competition season?Short answer: “NO”SO MUCH can happen in just a few weeks of proper, adequate fueling to support your gymnast's health, recovery, and performance.Some things can improve really quickly✅ Heavy legs/muscles (often from inadequate carb intake/poor recovery)✅ Fatigue/lethargy✅ Headaches/stomachaches✅ Poor mood/emotion regulation✅ Energy, power, endurance during long workoutsOther things take more time❌ bone injury healing (stress reaction/fracture/break)❌ poor growth/development❌ GI issues (bloating, constipation)❌ primary or secondary amenorrhea (no period)❌ intense burnout/overtraining related fatigue (nervous system)❌ body composition changesTime is marching on whether you like it or not, and underfueling is sneaky and often not seen by the naked eyeWill this add to your “mental load” this spring?Yes and no. Links & Resources    The Balanced Gymnast® Program for level 5-10 female gymnasts Connect with Christina on Instagram @the.gymnast.nutritionist or christinaandersonrdn.com

Happy 2026!In light of the new year, today's episode is a breakdown of 9 habits I've developed over the last ~5 years of my personal development journey that have delivered the highest ROI with regard to mental health, productivity, fitness/recovery, sleep, relationships, and overall success and fulfillment. Whether you're a NY resolution person or not, perhaps one or 2 sparks something in you to change. Let me know if you're gonna try one or if you've already seen benefits from any of them!0:00 — Intro06:16 — No alcohol since November 202218:48 — Consistent sleep & wake times32:25 — First 2 hours / last hour phone rule35:50 — The 10-minute rule41:03 — Waking up early49:07 — 2×20 reading rule55:28 — Sunday socials59:08 — Post-meal walks01:03:45 — 99/1 nutrition (GI-friendly foods)01:11:40 — Outro---Questions? Look for bi-weekly Q&A on my stories. I'll answer your questions on IG and here on the podcast.---New Selection Prep Program: Ruck | Run | Lift New Hybrid Program: Jacked Gazelle 3.0Ebook: SOF Selection Recovery & Nutrition Guide---TrainHeroic Team Subscription: T-850 Rebuilt (try a week for free!)---PDF programs2 & 5 Mile Run Program - run improvement program w/ strength workKickstart- beginner/garage gym friendlyTime Crunch- Workouts for those short on timeHypertrophy- intermediate/advancedJacked Gazelle- Hybrid athleteJacked Gazelle 2.0 - Hybrid athleteSFAS Prep- Special forces train-upRuck | Run | Lift - Selection Prep---Spoken Supplements: Code terminator_trainingCwench supplements: Code terminator_training---Let's connect:Newsletter Sign UpIG: terminator_trainingYoutube: Terminator Training Methodwebsite: terminatortraining.comSubstack

The Gi crew return to discuss what their favorite video games of 2025 were, their most anticipated games of 2026 + they top things off with a video game fantasy draft.

Brad and Tyler are back to discuss the latest headlines across wrestling and culture. They debate whether Bron Breakker will dethrone CM Punk at WWE Monday Night RAW and forecast what's ahead for Stephanie Vaquer. Later, they react to Willow Nightingale's victory at AEW Dynamite and share their notes following the in-ring debut of El Clon.Other topics include:Gratitude: 2026 OutlookDrake's Case and Nicki Minaj's AmericaFest DebutGI at the Movies: "Welcome to Derry"Follow the show for exclusive updates.Social: @gipod19 Web: gimmickinfringementpod.com, 19mediagroup.comGoods: https://19-media-group.myspreadshop.com0:00 Intro3:27 Gratitude — 2026 Outlook6:37 Steph Watch — #AndStill11:58 WWE — SmackDown Surprises and Bron Breakker versus CM Punk35:19 WHH — Drake's RICO Case and Nicki Minaj at AmericaFest47:47 AEW — Willow's Win, El Clon, and the Dante Martin Dilemma1:04:25 GI at the Movies: Welcome to Derry1:19:20 WDWM — Undefeated Wildcats, Unrivaled's Return, Stoke's Message, and HS Hoops1:22:33 ClosingFollow 19 Media Group:Twitter: @19MGroupInstagram: 19mediagrouphttps://www.19MediaGroup.comDiscover our favorite podcast gear and support the show—shop our studio must-haves on our Amazon Affiliate page! https://www.amazon.com/shop/19mediagroupWant to join the conversation or invite us to your platform? Connect with us and share your vision (budget-friendly collaborations welcome)!  https://bit.ly/19Guest

Dr. Vaughn discusses:Immune health & prevention: vitamin D, C, zinc, elderberry, herbal immune formulasDetox & cleansing: liver support, lymph drainage, ion detox foot baths, infrared saunasPain, inflammation & arthritis: natural options beyond NSAIDs and opioidsStress, anxiety & sleep: magnesium, Holy Basil, homeopathic ME Support, nervous system supportGut & digestion: enzymes, GI repair herbs, probiotics, food triggers, reflux & IBSHeart & metabolic health: hydration, minerals/electrolytes, sugar and alcohol impactsWomen's health: hormones, gut–hormone connection, vaginal microbiome & probioticsPractical protocols: what to take, when to take it, and how to combine herbs & supplements safelyTo find out how we can help you on your health journey, book a free 15-minute Discovery Call with one of our New Client Coordinators! Click the link: https://www.spiritofhealthkc.com/discoverycall For more health tips and information visit: https://www.spiritofhealthkc.com/To buy natural health supplements visit: http://store.spiritofhealthkc.com Facebook: https://www.facebook.com/SpiritofHealth/ Instagram: https://www.instagram.com/spiritofhealthkc/ Pinterest: https://www.pinterest.com/spiritofhealthkc/YouTube: https://www.youtube.com/channel/UCwRcNSxR3kMYi9wP8OmxlQQ Spotify: https://open.spotify.com/show/7yfBBUjWKk3yJ3auK71O7H?si=295c77ed21f14568&nd=1&dlsi=af01c00121ed4aed

Trong những năm gần đây, chính sách nhập cư của Úc liên tục thay đổi, kéo theo không ít lo lắng và hoang mang cho cộng đồng du học sinh Việt. Những gì từng được xem là “lộ trình an toàn” có thể nhanh chóng trở thành rủi ro, và việc ở lại sau du học ngày càng là một bài toán khó, không còn câu trả lời chung cho tất cả. Hãy cùng lắng nghe số thứ hai của Du học không Filter để cùng lắng nghe những chia sẻ của Giáo sư Lan Anh thuộc Đại học Melbourne chia sẻ về những xu hướng nhập cư phổ biến từ du học sinh.

Trong video này, bạn sẽ học được 2 từ khoá mới. Hãy viết xuống và tiếp tục nghiên cứu thêm nhé.(1) Interval Walking Training(2) Manpo-keiBạn nghĩ phải đi đủ 10.000 bước mỗi ngày thì mới tốt cho sức khỏe? Linh cũng từng nghĩ như vậy, cho đến khi biết rằng con số này thực ra đã xuất hiện từ hơn 60 năm trước!

Året var ikke mange dagene gammelt før Trump gjennomførte en militær operasjon i Venezuela, og brakte Maduro til varetekt i New York. Med Anders Giæver, Hans Petter Sjøli og Hanne Skartveit. Produsent Martin Frogner. Ansvarlig redaktør Gard Steiro. Kontakt redaksjonen på giaeveroggjengen@vg.no. Giæver & gjengen gir deg de viktigste nyhetene hver dag på drøye 20 minutter når du skal hjem fra jobb. Hør også «Mediebobler» hver lørdag om feilene pressen gjør og dilemmaer VG står i. Alltid på Podme.

Hollywood, we need to talk. If one more movie shows an eyeball dangling from someone's cheek, I might start mailing anatomy textbooks to Los Angeles. And while we're at it, can we please stop calling every wandering eye a “lazy eye”? After a quick rant about my personal ophthalmology pet peeves, I dive into one of the strangest mystery cases I've ever seen: a 47-year-old with sudden, complete ophthalmoplegia and normal imaging. Negative myasthenia testing, normal pupils, normal MRI, nothing made sense until one very specific antibody came back positive. Takeaways: Why “lazy eye” rarely means what people think it means and what the term actually refers to. The Hollywood eyeball trope that needs to be banned forever (optical nerves are short, folks). How a patient with zero eye movement and a normal MRI sent us searching for rare neuro clues. Why myasthenia gravis seemed like the obvious answer until every serology test came back negative. The surprising role a GI infection can play in triggering Miller Fisher syndrome, the rare Guillain-Barré variant that ultimately cracked the case. To Get Tickets to Wife & Death: You can visit Glaucomflecken.com/live  We want to hear YOUR stories (and medical puns)! Shoot us an email and say hi! knockknockhi@human-content.com Can't get enough of us? Shucks. You can support the show on Patreon for early episode access, exclusive bonus shows, livestream hangouts, and much more! –⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ http://www.patreon.com/glaucomflecken⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Also, be sure to check out the newsletter: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://glaucomflecken.com/glauc-to-me/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ If you are interested in buying a book from one of our guests, check them all out here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.amazon.com/shop/dr.glaucomflecken⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ If you want more information on models I use: Anatomy Warehouse provides for the best, crafting custom anatomical products, medical simulation kits and presentation models that create a lasting educational impact.  For more information go to Anatomy Warehouse DOT com. Link: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://anatomywarehouse.com/?aff=14⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Plus for 15% off use code: Glaucomflecken15 -- A friendly reminder from the G's and Tarsus: If you want to learn more about Demodex Blepharitis, making an appointment with your eye doctor for an eyelid exam can help you know for sure. Visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://www.EyelidCheck.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more information.  Today's episode is brought to you by Microsoft Dragon Copilot. Dragon Copilot is an AI clinical assistant that streamlines documentation, surfaces critical information, and automates routine tasks — empowering healthcare teams to focus more on patients and less on administrative work. Learn more at ⁠⁠⁠⁠https://glau.cc/Dragon⁠⁠⁠⁠ Go to http//www.cozyearth.com and use code KNOCKKNOCK for 40% off best-selling temperature-regulating sheets, apparel, and more. Trust me—you'll feel the difference the very first night. Produced by⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Human Content⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

The New Year often pushes extreme gut health goals...but many resolutions actually make symptoms worse.    In this episode of The Gut Show, we break down common January mistakes, why drastic changes can backfire, and how to set realistic, supportive goals instead - especially if you have IBS.    What to expect this season + coming soon [3:12] New year messaging [4:28] If you're tempted, try this [6:35] Extreme changes all at once  [8:41] Increasing fiber [11:11] Fasting/calories [13:25] Inflammation, MCAS, Endometriosis [16:13] Taking advice from those without experience with your condition [17:36] How to choose goals for the new year [24:55] Map out the steps to reach those goals [27:34] Stress load [28:56] Make room to check in and adjust [32:05] For IBS specifically [35:08] How to achieve the best diet for IBS [37:42]   Mentioned in this episode: FREE IBS Warrior Summit MASTER Method Membership Take the quiz: What's your poop personality?   Thank you to our partners: FODZYME is the world's first enzyme supplement specialized to target FODMAPs. When sprinkled on or mixed with high-FODMAP meals, FODZYME's novel patent-pending enzyme blend breaks down fructan, GOS and lactose before they can trigger bloating, gas and other digestive issues.  With FODZYME, enjoy garlic, onion, wheat, Brussels sprouts, beans, dairy and more — worry free! Discover the power of FODZYME's digestive enzyme blend and eat the foods you love and miss. Visit fodzyme.com and save 20% off your first order with code THEGUTSHOW. One use per customer.   ModifyHealth is the leader in evidence-based, medically-tailored meal delivery offering Monash Certified low FODMAP, Gluten free, and Mediterranean meals - expertly crafted to help you achieve better symptom control AND improve overall health.  The best part? They make it easy by doing all prep work for you. Simply choose the meals you want, stock your fridge or freezer when meals arrive at your door, then heat and enjoy when you're ready. Delicious meals. Less stress. Complete peace of mind. Check out modifyhealth.com and save 35% off your first order plus free shipping across the US with code: THEGUTSHOW.   mBIOTA is the next generation of the elemental diet. Developed with leading gastroenterologists and food scientists, it's the first formula that's both clinically effective and genuinely easy to drink. Pure, easily absorbed nutrients are essential, but the mBIOTA difference is in the details: from their proprietary Amino Taste Modification Technology (ATMT), to their fully vegan and gluten-free ingredients, mBIOTA provides balanced daily nutrition backed by science.  The result is a game-changing medical-grade formula that helps restore GI function in patients with SIBO, IMO, IBS, Crohn's, EoE and more. Learn more at mbiota.com and save 20% off their 2 week protocol with the code GUTIVATE.   Connect with Erin Judge, RD:  Instagram TikTok Work with Erin FREE symptom tracker

Send us a textWe explore how monk fruit and maltitol can deliver sweet, vegan desserts without the blood sugar rollercoaster, and we make two simple drinks: millet-milk hot chocolate and a citrus-ginger immunity boost. Practical tips, clear ratios, and ingredient sourcing make it easy to try at home.• guest's path from microbiology to nutrition consulting• why maltitol often beats stevia for taste and texture• monk fruit's zero GI advantages and best uses• limits, tolerances, and cost for sugar alternatives• soy-based sweetmeat trials and sucrose comparisons• making barnyard or finger millet milk at home• hot chocolate demo with dark chocolate and jaggery or monk fruit• immunity drink with orange, lemon, and ginger• palate retraining toward less intense sweetness• upcoming vegan dessert book and where to followFind me at Hane Nutrition Guide on Facebook and Instagram, and the Hane Nutrition group on FacebookBiswas Aditi Holistic Nutritionist Thank you for listening. Please subscribe to this podcast and share with a friend. If you would like to know more about my services, please message at fueledbyleo@gmail.comMy YouTube Channel https://www.youtube.com/channel/UC0SqBP44jMNYSzlcJjOKJdg

Hai studiato italiano per mesi, forse anni, ma quando parli con un italiano vero ti senti perso? Il problema spesso non è la grammatica, ma quelle piccole parole che gli italiani infilano ovunque e che nei libri di testo non si trovano mai. Se vuoi capire l'italiano vero, quello parlato per strada, queste cinque parole sono assolutamente fondamentali! 5 Parole Italiane che DEVI Conoscere per Parlare come un Madrelingua 1. Mica Cominciamo con una parola che gli stranieri quasi mai conoscono, ma che gli italiani usano in continuazione: "mica". Definizione e Origine "Mica" è un avverbio che deriva dal latino "mica", che significava "briciola" — quindi originariamente indicava qualcosa di molto piccolo, quasi niente. Oggi si usa principalmente per rafforzare una negazione, per negare qualcosa da sola, o nelle domande con il significato di "per caso". È una parola tipica del registro informale e colloquiale, quindi la sentirai soprattutto nel parlato quotidiano. A seconda del contesto, può essere sostituita da sinonimi come "per niente", "affatto" o "per caso". A) Rafforzare una Negazione Quando vuoi dare più forza a una frase negativa, usa la struttura "non + verbo + mica". In questo caso, "mica" significa "per niente", "assolutamente". EsempioSignificatoQuesto esercizio non è mica difficile!Non è per niente difficile, è facilissimo!Marco non è mica stupido, sa quello che fa.Marco non è assolutamente stupido.Non ho mica tempo per queste sciocchezze!Non ho assolutamente tempo. B) Sostituire la Negazione "non" A volte "mica" può stare da solo, senza "non", e funziona come una negazione completa, davanti alla parola da negare. EsempioSignificatoTi è piaciuto il film? — Mica tanto.Non tanto, non molto.Com'è il nuovo ristorante? — Mica male!Non male, abbastanza buono!Mica ho capito cosa vuoi dire.Non ho capito. C) Nelle Domande con Significato di "Per Caso" Quando usi "mica" in una domanda, stai chiedendo qualcosa in modo gentile, come dire "per caso". EsempioSignificatoNon avresti mica un caricatore per il telefono?Per caso hai un caricatore?Hai mica sentito che ore sono?Per caso sai che ore sono? 2. Addirittura Passiamo alla seconda parola, una delle più espressive della lingua italiana: "addirittura". Definizione e Caratteristiche "Addirittura" è un avverbio che serve a sottolineare qualcosa di sorprendente, inaspettato o estremo. Quando lo usi, vuoi comunicare che l'informazione che stai dando va oltre le aspettative normali. Può essere usato all'interno di una frase o da solo come esclamazione di stupore. È un avverbio di registro neutro, quindi puoi usarlo tranquillamente sia nel parlato che nello scritto. Presenta alcuni sinonimi utili da conoscere, come "perfino", "persino" o "nientemeno". A) Per Introdurre Informazioni Straordinarie EsempioSignificatoLaura ha studiato tanto e ha addirittura preso 30 e lode all'esame!Non solo ha passato l'esame, ma ha preso il voto massimo! Incredibile!Ieri ho cucinato per la prima volta e mia madre ha addirittura chiesto il bis!Mia madre ha chiesto di mangiare ancora! Pazzesco!Il mio gatto ha addirittura imparato ad aprire le porte.Perfino questo ha imparato! B) Come Esclamazione (da Sola) Puoi usare "addirittura!" da sola per esprimere sorpresa e stupore. Funziona sia in contesti positivi che negativi. ContestoEsempioSorpresa positivaHo vinto 1000 euro alla lotteria! — Addirittura! Che fortuna!Sorpresa negativaIl volo è stato cancellato e dovrò aspettare 8 ore. — Addirittura! Che sfortuna! 3. Ormai Terza parola: "ormai". Preparati, perché questa la sentirai almeno dieci volte al giorno in Italia! Definizione e Caratteristiche "Ormai" è un avverbio di tempo che indica un punto di non ritorno, un momento in cui le cose sono cambiate in modo definitivo. Esprime l'idea che siamo arrivati a una certa situazione e non possiamo (o non ha senso) tornare indietro. Spesso porta con sé una sfumatura di rassegnazione o accettazione, ma non sempre è negativo. È un avverbio di registro neutro, molto comune sia nel parlato che nello scritto. Esiste anche una forma alternativa, "oramai", che significa esattamente la stessa cosa. A seconda del contesto, può essere sostituito da espressioni come "a questo punto", "già" o "quasi". A) Per Indicare che È Troppo Tardi per Cambiare Qualcosa Spesso "ormai" esprime una certa rassegnazione, l'idea che non possiamo più fare nulla. EsempioSignificatoVolevo comprare i biglietti per il concerto, ma ormai sono finiti.È troppo tardi, non posso più comprarli.Avrei voluto studiare medicina, ma ormai ho 50 anni.A questo punto della mia vita, è tardi per ricominciare.Il treno parte tra 2 minuti, ormai non ce la faccio.È inutile correre, non arrivo in tempo. B) Senza Connotazione Negativa Non sempre "ormai" è negativo! Può semplicemente indicare che siamo arrivati a un certo punto di evoluzione o cambiamento. EsempioSignificatoAll'inizio il caffè italiano mi sembrava troppo forte, ma ormai mi piace tantissimo!Adesso, a questo punto, mi sono abituato/a.Ormai conosco Roma come le mie tasche.A questo punto, dopo tanto tempo, la conosco benissimo. C) Con il Significato di "Già" EsempioSignificatoSono ormai tre mesi che studio italiano.Sono già passati tre mesi.È ormai un anno che non vedo i miei genitori.È già passato un anno. D) Con il Significato di "Quasi" EsempioSignificatoLa cena è ormai pronta, mancano solo cinque minuti.La cena è quasi pronta. 4. Anzi Quarta parola: "anzi". Questa è fantastica perché ti salva ogni volta che dici qualcosa e poi cambi idea! Definizione e Caratteristiche "Anzi" è una congiunzione avversativa che serve principalmente a contrapporre due idee o a correggere quello che si è appena detto. Il suo significato base è "al contrario", ma può anche significare "o meglio" quando vuoi rettificare o precisare qualcosa. È una parola molto versatile e frequentissima, di registro neutro, quindi la troverai sia nelle conversazioni informali che nei testi scritti. Tra i suoi sinonimi più comuni ci sono "al contrario", "o meglio" e "invece". A) Significa "Al Contrario" (Dopo una Frase Negativa) Usa "anzi" per dire l'opposto di quello che hai appena detto. EsempioSignificatoQuesto libro non è noioso, anzi, è appassionante!Al contrario, è molto interessante.Non sono arrabbiato con te, anzi, ti ringrazio per la tua sincerità.Al contrario, sono grato.La grammatica italiana non è impossibile, anzi!Al contrario, si può imparare! B) Per Correggersi (Significa "O Meglio") Quando dici qualcosa e vuoi modificarlo, usa "anzi". Spesso si aggiunge "no" (se la frase precedente era affermativa) o "sì" (se era negativa). EsempioSignificatoPrendo un tè, anzi no, preferisco un caffè.Mi correggo, voglio un caffè.Non voglio uscire stasera. Anzi sì, dai, usciamo!Ho cambiato idea, usciamo.Ci vediamo alle 8, anzi, facciamo alle 8 e mezza.Mi correggo, meglio alle 8:30. C) Per Enfatizzare "Anzi" può anche essere usato per rafforzare e intensificare quello che hai appena detto. EsempioSignificatoQuesto tiramisù è buono, anzi buonissimo!Non è solo buono, è eccezionale!Marco è intelligente, anzi è un genio!Non solo intelligente, molto di più! 5. Piuttosto E arriviamo all'ultima parola: "piuttosto". Questa è la più complicata delle cinque, quindi concentrazione massima! Definizione e Caratteristiche "Piuttosto" è un avverbio molto versatile con diversi significati a seconda del contesto. Può indicare una quantità moderata (come "abbastanza"), può servire per cambiare argomento, può esprimere una preferenza, o può essere usato per correggersi. È una parola di registro neutro, comune sia nel parlato che nello scritto, ma richiede un po' di attenzione perché cambia significato in base a come viene usata nella frase. A seconda del contesto, può essere sostituita da "abbastanza", "parecchio", "invece di", "preferibilmente" o "o meglio". A) Significa "Abbastanza", "Parecchio" Si usa principalmente con aggettivi e avverbi. EsempioSignificatoL'esame di oggi era piuttosto difficile.Era abbastanza difficile.Questa borsa è piuttosto cara.È parecchio costosa.Il film è finito piuttosto tardi.È finito abbastanza tardi. Attenzione! Non si usa con sostantivi o verbi da soli. Non puoi dire "c'è piuttosto gente" ❌, ma "c'è parecchia gente" ✓. Non puoi dire "ho mangiato piuttosto" ❌, ma "ho mangiato abbastanza" ✓. B) Per Cambiare Argomento "Piuttosto" è utilissimo quando vuoi spostare la conversazione su un altro tema. EsempioSignificatoVa bene, ho capito cosa è successo. Piuttosto, hai parlato con Luca?Cambiando discorso...Ok, lasciamo perdere questo argomento. Piuttosto, cosa facciamo stasera?Cambiando argomento... C) "Piuttosto che" = Invece di, Anziché Si usa per indicare l'opzione che NON preferiamo. EsempioSignificatoPiuttosto che prendere l'autobus, preferisco camminare.Invece di prendere l'autobus...Piuttosto che litigare, è meglio parlare con calma.Invece di litigare... D) Per Esprimere una Forte Preferenza In questo caso, "piuttosto" esprime che faresti qualsiasi altra cosa pur di evitare qualcosa. EsempioSignificatoNon sopporto il caldo. Piuttosto vado in vacanza in montagna!Preferisco di gran lunga la montagna.Mangeresti gli insetti? — Piuttosto!Piuttosto che mangiare insetti, farei qualsiasi altra cosa! E) "O Piuttosto" = O Meglio (Per Correggersi) EsempioSignificatoParlo bene l'inglese. O piuttosto, me la cavo.O meglio, non parlo benissimo ma mi arrangio. Tabella Riassuntiva delle 5 Parole ParolaCategoriaSignificati PrincipaliSinonimiMicaAvverbioRafforza negazione; sostituisce "non"; significa "per caso" nelle domandePer niente, affatto, per casoAddiritturaAvverbioEsprime sorpresa, qualcosa di inaspettato o estremoPerfino, persino,

Tựa Đề: Mùa Giáng Sinh Qua Đi, Những... Nỗi Niềm Còn Lại; Tác Giả: Mục Sư Nguyễn Đình Liễu; Loạt Bài: Lễ Giáng Sinh

Khi bước sang năm mới, việc đặt ra những quyết tâm và mục tiêu cần đạt được là thói quen rất phổ biến. Với đa số người Úc, mục tiêu đó chính là giảm cân. Nghiên cứu mới từ một ứng dụng sức khỏe di động tiết lộ rằng, trong năm 2025, cứ 5 người Úc thì có 1 người phá vỡ mục tiêu của mình ngay trong tuần đầu tiên của tháng Giêng. Và tính đến cuối tháng, hơn 3/4 trong số họ đã hoàn toàn đi chệch hướng. Liệu bạn có nằm trong số 20% những người đó không?

In this episode of ‘All Things Endurance Podcast,' host, Rick Prince chats with Dr. Ashley Shrader, founder and owner of RISE Functional Medicine. Dr. Shrader is a board-certified Family Nurse Practitioner and Institute of Functional Medicine Certified Practitioner. Dr. Shrader and Rick discuss various aspects of gut health including physiology, systemic influence on the body, high carbohydrate intake, strategies to positively impact gut health… and more!If you've ever been interested in learning more about gut health, consider this a must listen!Below are the specific areas that Rick and Dr. Shrader chat about during this episode:  1.       Could you please tell our listeners a little bit more about yourself?2.       We often hear that gut health is important, but in my experience, it is still not often viewed as important as other areas of health. Why do you think that is? Is it a lack of information or something else?3.       Endurance athletics and gut issues seem to go hand in hand – especially for ultra distances. Could you elaborate more on why this is the case?4.       Often gut issues tend to be thought of solely with respect to GI issues, but it can impact a lot of other areas of performance as well such as recovery and fatigue. Could you discuss some of those areas?5.       As you work with a lot of endurance athletes, do you find that there are common root causes of gut issues amongst endurance athletes?6.       There is currently a super high carb trend in endurance athletics. What are your thoughts on this from both health and performance standpoints and regarding performance, how would an athlete train their gut to handle high carb intake?7.       What are some good general and practical strategies that endurance athletes can adopt to enhance their health and performance?8.       If an athlete is experiencing issues that they think might be related to their gut health, what step(s) should they take?9.       Could you please tell our listeners a little bit more about your business, RISE Functional Medicine?To learn more about Dr. Ashely Shrader and RISE Functional Medicine, please visit:www.risefxmed.com

I denne episoden inviterer vi deg inn i et nytt år med nye valg. Gi slipp på det som holder deg tilbake i kjærlighetenVi snakker om gamle historier, selvbilde, kjærlighetssorg og frykt, og hvordan de kan holde deg tilbake uten at du merker det. Du får hjelp til å se hva du kan gi slipp på. På den måten kan du si ja når du mener ja, nei når du mener nei, og åpne opp mer for kjærligheten og livet du egentlig ønsker Hosted on Acast. See acast.com/privacy for more information.

A fractured kneecap, a missed flight to Honolulu, and a coaching mindset stronger than ever—Jeff Galloway joins us with candid lessons on healing, pacing, and performing when it counts. We kick off the new year one week from Walt Disney World Marathon Weekend, and Jeff brings the practical wisdom runners need: how to decide when it's safe to return from injury, why walking long sessions preserves endurance, and how run-walk-run keeps you moving without adding stress.We get specific about race-week decisions that make or break your day—starting slower than you think you should, choosing a conservative pace group for built-in support, and fueling in simple, steady doses to avoid GI surprises. Jeff shares a clear rule of thumb: two to four ounces of water and 30 to 40 calories of sugar every two miles, with a smart pre-start snack inside 30 minutes to prevent an energy dip. We also talk character stops, run-by selfies, and the moment to pull back if swelling, pain, or loss of function shows up midrace.Beyond the logistics, we celebrate what makes Run Disney different: kindness, camaraderie, and the friendships forged at 3 a.m. in a parking lot and on quiet miles after Hollywood Studios. Jeff reframes success to include six-minute miles and sixteen-minute miles, reminding us that progress is personal and community-powered. He previews 2026 plans—from Greece with Dean Karnazes to a Munich race weekend—and shares how mantras and community help quiet the monkey brain during recovery.If you're tapering, coming back from a setback, or toeing your first Marathon Weekend start line, this conversation is your calm, clear plan. Listen, share with a friend training for Disney, and tell us: what pace group are you choosing and why? Subscribe, leave a review, and join the Rise and Run family as we cheer you to the finish.Jeff's LinksJeff GallowayJeff's  Training AppJeffs Training HubGalloway Training GroupsRise and Run LinksRise and Run Podcast Facebook PageRise and Run Podcast InstagramRise and Run Podcast Website and ShopRise and Run PatrSend us a textSupport the showRise and Run Podcast is supported by our audience. When you make a purchase through one of our affiliate links, we may earn a commission. As an Amazon Associate we earn from qualifying purchases.Sponsor LinksMagic Bound Travel Stoked Metabolic CoachingRise and Run Podcast Cruise Interest Form with Magic Bound Travel Affiliate Links The Start Line Co.Fluffy FizziesMona Moon Naturals Rise and Run Amazon Affiliate Web Page Kawaiian Pizza ApparelGoGuarded

Từ những màn pháo hoa rực rỡ tại Sydney, London đến tiếng chuông truyền thống ở Seoul hay màn trình diễn nhảy xuống nước băng giá tại châu Âu, người dân khắp thế giới đã cùng chào đón năm 2026 theo nhiều cách khác nhau. Giữa ánh sáng, âm thanh và nghi thức quen thuộc, hy vọng về một năm mới bình an và tốt đẹp tiếp tục được gửi gắm.

Send us a textEating out with food allergies, celiac disease, IBS, or food sensitivities can feel overwhelming — and sometimes unsafe. In this episode, Alyssa Simpson chats with Dylan McDonnell, founder of Foodini, about how technology and regulation are finally making restaurant dining safer and more transparent.Dylan shares his personal experience growing up with celiac disease and how it inspired him to create Foodini: a platform that gives diners real ingredient and allergen data so they can confidently choose what's safe to eat. They discuss why food allergies are rising, why restaurants struggle with allergen accuracy, and how new laws in California could change the future of dining nationwide.If you've ever avoided restaurants because of gut symptoms, food allergies, or fear of cross-contamination, this episode offers clarity, validation, and hope.Watch to learn:Why food allergies and intolerances are becoming more commonWhy restaurant menus are so hard to trustHow personalized allergen-safe menus workWhat the new California food allergy law means for dinersHow to advocate for safer, more inclusive diningGuest Bio: Dylan McDonnell is the founder and CEO of Foodini, the dietary intelligence company that helps power personalized menus for the 173m Americans with a food allergy or dietary need. A corporate lawyer by trade, he was diagnosed with celiac disease as a child, and has spent the last number of years advocating for increased transparency regarding what is in the food that we eat. Website: foodini.coLinkedIn: https://www.linkedin.com/company/getfoodini/Instagram: @getfoodini  TikTok: @getfoodiniConnect with Alyssa here: Instagram, LinkedIn, Facebook, Pinterest   DM “GUT CHECK” on Alyssa's Instagram for a personalized quiz and free meal plans & resources to kickstart your gut healing journey.Check out Alyssa's FREE Masterclass “Why your gut still isn't better - the real reason you feel stuck. -If you're enduring uncomfortable, painful, and embarrassing GI symptoms and feel like you've tried everything, Alyssa uses a specialized approach to help people who've gone from doctor to doctor finally find relief. Book your 15-minute strategy call for FREE here.Looking for a supportive Gut Health community? Alyssa is building a community committed to helping people overcome their digestive symptoms by addressing the root cause using food and nutrition. Join Alyssa's FREE Facebook Community here.The Gut Health Dialogues drops new episodes weekly to help you uncover root causes, not just treat symptoms. Tune in for gut health insights, client transformation, and expert insights into gut health. Leave a review—Your support will help Alyssa empower more people with the knowledge and tools to take control of their gut health and reclaim their lives.

Bài của Anh David R. Seely, Giáo Sư khoa Thánh Thư Cổ Xưa, thuộc trường Brigham Young University tại tiểu bang Utah, Hoa Kỳ Tôi yêu thích đọc Kinh Cựu Ước. Qua nhiều năm, tôi đã khám phá ra hai chìa khóa để tra cứu Kinh Cựu Ước nhằm mang lại niềm vui và gia […] The post Podcast số 532 – Liahona tháng 1, 2026 – Tìm Kiếm Đấng Ky Tô và Các Giao Ước: Chìa Khóa của Nê Phi trong Việc Đọc Kinh Cựu Ước – David R. Seely appeared first on Thánh Hữu Việt Nam.

Laudetur Jesus Christus - Ngợi khen Chúa Giêsu KitôRadio Vatican hằng ngày của Vatican News Tiếng Việt.Nội dung chương trình hôm nay:0:00 Thánh Lễ9:46 Kinh Truyền Tin17:26 Sinh hoạt Giáo hội : Giáo Hội Công giáo: Từ Di sản Năm Thánh đến Sứ vụ môn đệ thừa sai---Những hình ảnh này thuộc Bộ Truyền Thông của Toà Thánh. Mọi sử dụng những hình ảnh này của bên thứ ba đều bị cấm và dẫn đến việc đánh bản quyền, trừ khi được cho phép bằng giấy tờ của Bộ Truyền Thông. Copyright © Dicasterium pro Communicatione - Giữ mọi bản quyền.

- Du lịch Việt Nam năm nay vượt kỷ lục năm hoàng kim 2019. Nhiều tỉnh, thành phố đạt doanh thu du lịch từ hàng chục đến hàng trăm ngàn tỉ đồng-Nhiều hộ kinh doanh vẫn lúng túng trước thời điểm bỏ thuế khoán từ ngày mai-Cao tốc Hậu Giang - Cà Mau lùi thời gian thông xe sang tháng 1 tới-Giám đốc tổ chức chương trình ca nhạc 'Về đây bốn cánh chim trời' bị bắt với cáo buộc “Lừa đảo chiếm đoạt tài sản”- Thái Lan nêu lý do hoãn cuộc họp Ủy ban Biên giới hỗn hợp với Campuchia- Ấn Độ tuyên bố vượt Nhật Bản để thành nền kinh tế lớn thứ 4 thế giới

Bài 20_ Bí tích Truyền Chức Thánh _ Giáo lý cho người trưởng thành by TGP Hà Nội

Dr. Sunil Gupta highlighted that insulin remains the most effective and life-saving treatment for diabetes, especially when oral medications fail. He explained that many people with Type 2 diabetes eventually require insulin, and delaying its initiation can lead to serious complications such as neuropathy, retinopathy, kidney disease, heart disease and diabetic foot problems. Addressing common fears, he clarified that modern insulin pens are almost painless and newer insulin analogues closely mimic natural insulin action, significantly reducing the risk of hypoglycaemia, particularly at night. He stressed the importance of regular blood sugar monitoring, HbA1c testing and annual health check-ups after 30 years of age, noting that many individuals with diabetes may remain asymptomatic. He also drew attention to insulin-requiring diabetes in undernourished adults in India and the need for timely specialist referral. Kavita Gupta emphasized healthy dietary practices, explaining why whole fruits are better than fruit juices due to fiber and lower glycaemic index. She advised consuming low-GI foods and shared practical tips to prevent hypoglycaemia through timely meals and planned nutrition, especially for children, the elderly, and physically active individuals. Expert- Dr Sunil Gupta & Dr Kavita Gupta Anchor- Mrs. Shraddha Bharadwaj Podcast: 10/05/2019 Recorded at: Akashwani Nagpur     Episode: 99

Laudetur Jesus Christus - Ngợi khen Chúa Giêsu KitôRadio Vatican hằng ngày của Vatican News Tiếng Việt.Nội dung chương trình hôm nay:0:00 Gặp Đức Giáo Hoàng : Tạ ơn và xét mình dịp cuối năm10:15 Kinh tạ ơn Te Deum---Những hình ảnh này thuộc Bộ Truyền Thông của Toà Thánh. Mọi sử dụng những hình ảnh này của bên thứ ba đều bị cấm và dẫn đến việc đánh bản quyền, trừ khi được cho phép bằng giấy tờ của Bộ Truyền Thông. Copyright © Dicasterium pro Communicatione - Giữ mọi bản quyền.

There comes a point when you start to notice patterns. Your skin flares after certain meals, bloating lingers through the week, and your body feels a little more reactive than it used to. Especially in midlife, it is easy to wonder: Is it hormones, stress, aging, or something deeper happening in the gut? Dr. Mina sits down with Dr. Pia Prakash, a board-certified gastroenterologist and passionate educator on gut health. Together, they unpack the science behind the gut microbiome, inflammation, leaky gut, SIBO, diet patterns, perimenopause, and why conditions like acne, rosacea, psoriasis, and hidradenitis often flare alongside digestive symptoms. You will learn what truly supports gut health (hint: not a cleanse), how antibiotics and alcohol factor in, and why midlife can bring new skin and GI changes. If you are navigating acne in adulthood, rosacea, psoriasis, bloating, perimenopause changes, or you simply want to care for your skin from the inside out, this conversation will leave you feeling informed, grounded, and supported. Share it with a friend who needs the reassurance that she is not alone. Follow Dr. Pia here: https://www.instagram.com/gastrogalmd/ https://www.youtube.com/@gastrogalmd https://www.facebook.com/p/Gastrogalmd-61578874299695/ Follow Dr. Mina here: Instagram: https://instagram.com/drminaskin Facebook: https://www.facebook.com/drminaskin YouTube: https://www.youtube.com/@drminaskin LinkedIn: https://www.linkedin.com/in/drminaskin/ Visit The Skin Real Serenbe: Website: https://theskinrealserenbe.com/ Book your Meet and Greet here Watch the Full Episode on YouTube Thanks for tuning in. And remember, real skin care is real simple when you know who to trust. Disclaimer: This podcast is for entertainment, educational, and informational purposes only and does not constitute medical advice.

Giữa thời điểm hy vọng hòa bình vừa nhen nhóm sau cuộc gặp Trump-Zelenskyy, một bóng đen mới lại bao trùm lên tiền trình ngoại giao khi Điện Kremlin bất ngờ tung cáo buộc chấn động. 91 thiết bị bay không người lái nhắm thẳng vào nơi ở của ông Putin đã châm ngòi cho một cuộc khẩu chiến nảy lửa, đẩy quan hệ Nga-Ukraine vào vòng xoáy đối đầu cực đoan. Liệu đây là một cuộc tấn công thực sự hay chỉ là màn kịch chính trị nhằm xoay chuyển cục diện trên bàn đàm phán đầy gai góc?

Giữa bối cảnh những khẩu súng máy buộc phải được điều động xuất hiện trên đường phố sau thảm kịch kinh hoàng tại Bondi, Sydney đang chuẩn bị cho một đêm Giao thừa chưa từng có tiền lệ. Vượt lên trên nỗi sợ hãi và những hàng rào an ninh thắt chặt, thành phố biểu tượng này đang viết nên một câu chuyện về lòng can trường và sự đoàn kết mãnh liệt. Đây là lúc chúng ta cùng khám phá một diện mạo khác lạ của Sydney trước thềm 2026 – nơi ánh sáng pháo hoa sẽ hòa quyện cùng thông điệp hòa bình đầy kiêu hãnh.

Giữa tâm điểm vụ khủng bố đẫm máu tại Bondi, khi họng súng chết chóc đang điên cuồng nã đạn, Ahmed Al-Ahmed đã chọn cách lao vào tử thần để bảo vệ những mạng người vô tội. Không chỉ là một câu chuyện về lòng quả cảm phi thường, bản hùng ca của người chủ cửa tiệm trái cây này còn là minh chứng cho sức mạnh của nhân tính trước cái ác tận cùng. Hãy cùng nhìn lại khoảnh khắc "linh hồn thôi thúc" và nghe lại những gì anh đã nói với nghi phạm, trước khi anh làm nên điều kỳ diệu.

Laudetur Jesus Christus - Ngợi khen Chúa Giêsu KitôRadio Vatican hằng ngày của Vatican News Tiếng Việt.Nội dung chương trình hôm nay:0:00 Bản tin17:33 Sinh hoạt Giáo hội: Nhìn lại một số sự kiện nổi bật của Giáo hội trong năm 2025---Những hình ảnh này thuộc Bộ Truyền Thông của Toà Thánh. Mọi sử dụng những hình ảnh này của bên thứ ba đều bị cấm và dẫn đến việc đánh bản quyền, trừ khi được cho phép bằng giấy tờ của Bộ Truyền Thông. Copyright © Dicasterium pro Communicatione - Giữ mọi bản quyền.

In this episode of Bowel Sounds, hosts Dr. Jordan Whatley and Dr. Jenn Lee talk to Dr. Naylor Brownell, Pediatric Gastroenterologist and Co-Director of the Pancreatic Disorders Program at the Children's Hospital of Philadelphia, who provides care in the Jill and Mark Fishman Center for Lymphatic Disorders. We talk about lymphatic conditions and their effect on the GI tract, as well as the diagnosis and management of primary intestinal lymphangiectasia.Learning Objectives1.  Understand the structure and function of the lymphatic system2.  Describe the causes of protein losing enteropathy (PLE) and how they are diagnosed3.  Understand the management of children with primary intestinal lymphangiectasiaLinkshttps://www.chop.edu/centers-programs/jill-and-mark-fishman-center-lymphatic-disordersSupport the showThis episode may be eligible for CME credit! Once you have listened to the episode, click this link to claim your credit. Credit is available to NASPGHAN members (if you are not a member, you should probably sign up). And thank you to the NASPGHAN Professional Education Committee for their review!As always, the discussion, views, and recommendations in this podcast are the sole responsibility of the hosts and guests and are subject to change over time with advances in the field.Check out our merch website!Follow us on Bluesky, Twitter, Facebook and Instagram for all the latest news and upcoming episodes.Click here to support the show.

Từ năm 1941, Tưởng Giới Thạch đã bắt đầu dùng những con vật đáng yêu này để thu phục công chúng Mỹ.Xem thêm.

Bài của Anh Cả Bunhuoch Eng, Thầy Bảy Mươi Có Thẩm Quyền Giáo Vùng, Giáo Vùng Châu Á Campuchia đã trải qua nhiều cuộc nội chiến bi thảm. Tôi sinh ra ngay sau khi xung đột kết thúc. Cuộc sống khó khăn, lương thực khan hiếm khi cha mẹ tôi phải vật lộn để nuôi […] The post Podcast số 531 – Trang Mạng tháng 12, 2025 – Giữ Vững Tầm Nhìn Về Sự Vĩnh Cửu – Bunhuoch Eng appeared first on Thánh Hữu Việt Nam.

Tựa Đề: Chiêm Ngưỡng Giáng Sinh; Kinh Thánh: Giăng 1:1-18; Tác Giả: Mục Sư Nguyễn Thỉ; Loạt Bài: Hội Thánh Tin Lành Orange, Lễ Giáng Sinh

Tựa Đề: Mùa Giáng Sinh, Nói Chuyện... Giản Dị Và Chân Thành (1); Tác Giả: Mục Sư Nguyễn Đình Liễu; Loạt Bài: Lễ Giáng Sinh

Tựa Đề: Mùa Giáng Sinh, Nói Chuyện... Giản Dị Và Chân Thành (2); Tác Giả: Mục Sư Nguyễn Đình Liễu; Loạt Bài: Lễ Giáng Sinh

Tựa Đề: Mùa Giáng Sinh, Nói Chuyện... Ghi Vào Lòng Và... Bỏ Ngoài Tai; Tác Giả: Mục Sư Nguyễn Đình Liễu; Loạt Bài: Lễ Giáng Sinh

Giữa cái nắng vàng óng ả của miền Tây Melbourne, một âm thanh "cộp cộp" giòn tan đang hồi sinh những tâm hồn xế chiều tại khu St Albans. Không còn là những ngày lặng lẽ bên chiếc điện thoại, hay không gian chật hẹp, chán ngắt của các bản tin thời sự, hay phim bộ dài tập, các bậc cao niên tại đây đã chọn cầm vợt, biến sân vườn thành "thánh đường" Pickleball đầy sức sống. Đây không chỉ là cuộc dạo chơi thể thao, mà là hành trình đánh đuổi cô đơn, kết nối tình bằng hữu và khẳng định bản lĩnh của những bước chân không còn mệt mỏi.

#Bàigiảng của linh mục #GiuseHoàngVănQuảng trong thánh lễ kính Thánh Gia Thất: Chúa Giêsu, Đức Maria, Thánh Giuse, cử hành lúc 17:30 ngày 28-12-2025 tại Nhà nguyện Trung tâm Mục vụ #TGPSG

Trí đóng lại năm 2025 và tuổi 33 của mình cùng với tập podcast số 100 – một dấu ấn thú vị. Trí nghĩ một phần là mình cũng đã có "tính toán" để nó rơi vào đúng dịp này, nhưng cũng có những trùng hợp thú vị mà không thể kế hoạch trước được.Chẳng hạn như việc anh Lâm về Việt Nam đúng lúc này. Anh Lâm là một người anh mà Trí rất mến mộ, và anh đã từng xuất hiện ở tập podcast số 17 – khi đó The Tri Way chỉ có vài trăm lượt nghe, còn rất mới. Việc anh trở lại ở tập 100 đúng như kiểu đánh dấu một hành trình 4 năm vừa qua: anh chứng kiến sự khởi đầu và anh đồng hành ở phần kết chương.Giới thiệu 1 chút thêm: anh Ngô Bảo Lâm là một luật gia, nhà đầu tư, và là cố vấn cho các công ty SME có trụ sở ở Mỹ và Việt Nam. Có thể ở Việt Nam không có nhiều người biết anh, nhưng đây là một nhân vật cực kì thú vị. Trí luôn yêu thích cách anh nói về văn hoá, địa chính trị, xã hội, con người và nhân loại. Facebook của anh Lâm: https://www.facebook.com/lam.ngobaoTập này cũng có khá nhiều thứ và Trí mong các bạn sẽ thấy nó hấp dẫn. Trí cũng xin dùng lại nhạc mở đầu cũ cho tập này cho giật gân chút :DMerry Christmas & Happy New Year 2026 Everyone!(00:00:00) Tập 100 & Những ngày đầu trên Clubhouse(00:06:46) Albert Camus và nỗi đau thời thuộc địa(00:15:25) "Chóng mặt" trước vực thẳm của Tự do(00:20:50) Ranh giới giữa Tham vọng và Ảo tưởng(00:27:02) Xung đột của các thế hệ(00:38:27) Nghịch lý "Tous Les Jours" & Căn tính người Việt(00:43:40) Sự thích nghi nhanh nhạy hay nguy cơ mất gốc?(00:49:22) Tìm "Vắc-xin" cho sự phơi nhiễm AI(00:54:35) Chính sự bất toàn tạo nên tính Người(01:01:47) Thao túng thuật toán & Cái bẫy Dopamine(01:10:42) Cộng đồng tưởng tượng: Điều gì gắn kết người Việt?(01:15:25) Khát vọng thoát bẫy thu nhập trung bình(01:24:50) Ảo ảnh "Eden": Đừng mang địa ngục đi theo mình(01:28:32) Kết

Dean Karayanis — New York Sun columnist, host of the History Author Show, and former Rush Limbaugh staffer — brings the Yuletide cheer for Derek. A story in Politico alleging that the "How the far right stole Christmas" prompts a discussion of the birth of Jesus Christ being turned into a generic, secular holiday. Plus, what happened to the little girl who wrote letter that led to the most reprinted editorial in the English language, 1897's "Yes, Virginia, There is a Santa Claus," in the New York Sun. The stories of "It's a Wonderful Life," "A Charlie Brown Christmas," and of Luxembourg's "American St. Nick" from a tradition begun by GI's in the middle of World War 2. Dean also notes that Christmas marked the 101st birthday of Rod Serling, who's enduring gift is The Twilight Zone's "Night of the Meek," starring Art Carney as a Skid Row Santa Claus.

There is a growing awareness in psychiatry that not all psychiatric illness is psychiatric— some percentage of what presents in psychiatric settings is actually triggered by autoimmune responses to various pathogens and insults.  In the late '90s a syndrome called PANDAS (pediatric autoimmune neuropsychiatric disorders associated with strep) came on the scene with cases of sudden onset OCD and tics that appeared in conjunction with strep infections. The theory behind PANDAS was that parts of the basal ganglia of the brain had exterior cell proteins which were very similar to those of the strep bacteria, and as the immune system began to attack the strep bacteria, it also began an autoimmune assault on parts of the midbrain, including the basal ganglia, thus producing a sudden onset of OCD or tics.In recent years PANDAS has evolved into a broader concept called PANS— pediatric acute onset neuropsychiatric syndrome— which includes a vast array of neurological and psychiatric symptoms and syndromes that can potentially be triggered by autoimmune reactions. It can be tricky to diagnose PANS….this is probably why it is still a somewhat controversial diagnosis in some arenas. We don't have a clear and consistent set of labs or biomarkers to positively determine PANS, and because the syndrome is so broad in how it can present, clinicians struggle to come up with a modal or average presentation that they can put in their pattern recognition systems. One feature that seems fairly classic for PANS is that the symptoms tend to increase during and/or right after a concomitant infectious illness, presumably because the immune system activation is reigniting the autoimmune attack on the central nervous system.Today's story features a mom, Kari, and her daughter, Zoe. Zoe had lots of illness and immune system issues as a young child, first fatigue and then GI symptoms, then profound mood instability, and then she eventually developed horrific treatment resistant anorexia which did not respond to the best treatments psychiatry had to offer.Support the show! https://www.buzzsprout.com/396871/support"I Love You, I Hate You, Are You My Mom?"  An intensive experiential workshop exploring transference with Dr. H and Dr. Hillary McBride, Feb 4th-6th 2026 in Joshua Tree, CA https://www.craigheacockmd.com/i-love-you-i-hate-you-are-you-my-mom/BFTA episode recommendations/Podcast pagehttps://www.craigheacockmd.com/podcast-page/Support the show

EP:172 In this episode of Thrive Like a Parent, I sit down with my dear friend Zabie Yamasaki – trauma-informed yoga educator, author, survivor advocate, and founder of Transcending Trauma Through Yoga. Zabie and I dive deep into what it really means to heal your nervous system, reclaim your body after trauma, and honor your capacity as a human, a parent, and a highly sensitive soul. Zabie shares her powerful story as a survivor of sexual trauma, her journey through grief, IVF, pregnancy loss, and her husband's cancer diagnosis, and how trauma-informed yoga became both her personal lifeline and her professional calling. We talk about: The difference between traditional vinyasa yoga and trauma-informed yoga (and why language and choice matter so much) How trauma lives in the body through anxiety, insomnia, GI issues, and chronic burnout Why movement can be a core regulator and healer—and how to choose the right kind of movement for your nervous system on any given day Letting go of hustle and urgency and learning to live “real slow” instead of “real quick” Honoring your capacity, boundaries, and energy without shame Redefining success as softer mornings, presence with your kids, and a regulated nervous system If you've ever thought, “I've been in survival mode for years and didn't even realize it” or “I don't know how to listen to my body, I just keep pushing,” this episode will feel like a big exhale and a loving permission slip. If this conversation resonated with you: Screenshot this episode and tag me @brookeweinstn and Zabie @transcending_trauma_with_yoga on Instagram. Tell us your biggest takeaway. Share this episode with a friend who's navigating trauma, grief, burnout, or motherhood and needs to know they're not alone. Don't forget to follow, rate, and review the podcast – it helps this work reach more nervous systems that need it. #ThriveLikeAParent #TraumaInformedYoga #NervousSystemHealing #SomaticHealing #TraumaRecovery #GriefSupport #IVFJourney #BurnoutRecovery #HighlySensitivePerson #MentalHealthPodcast #AnxietyHealing #ParentingWithTrauma #HolisticHealing #YogaForTrauma #RegulateYourNervousSystem #MindBodyConnection #EmotionalHealth #SelfRegulation #HealingAfterLoss #ProtectYourEnergy

Dan Cleather is a strength and conditioning coach, professor at St. Mary's University, and author of The Process of Change: The Art & Science of Training.  So, what exactly is "training?" Is it different than "exercise?" In this episode, we discuss what training specifically is, what it's not, and what it's attempting to do. Once you understand that we're after change in our bodies, we can better structure training to reach our goals.  Visit Dan's website or follow him on Instagram here.  Please support the show by supporting our partners! Thank you 2Before! We are supported by 2Before, a powerful sports supplement made from New Zealand Blackcurrant berries designed to increase endurance, manage inflammation, support immunity, and promote adaptation. 2Before helps to boost performance by increasing blood flow, making it more efficient for the body to pump oxygenated nutrient-rich blood into the muscles. Just like beetroot powder but more effective, 2before uses the powerful vasodilation benefits of blackcurrant berries to prime you for hard work. If you're getting ready for a big workout or race, their caffeinated version is a must try! You'll get the oxygen boosting benefits of blackcurrants, plus the performance benefits of caffeine. So, if you want to try to boost your performance and immune system, use code JASON for 30% off 20 packs and multi-serve packs at 2Before.com. Thank you to 2Before for supporting Strength Running! Thank you Gut & Green! Previnex's new Gut & Green Superfoods powder is my new go-to. It has organic barley and oat grass, alfalfa, spirulina, chlorella, kale and broccoli… and that's it. Simplicity is powerful and Gut & Green delivers on what I care most about: doing one thing really well. Their ingredients are backed by clinical data and contain three specific gut fibers that help promote GI health, digestion, reduced inflammation, and a better microbiome. As someone who doesn't always eat all of their vegetables, this is important to me. With twice of the fiber of my last greens mix and a better flavor, it's a no brainer. Gut & Green Superfoods is like insurance against my diet (which isn't always as good as it should be) so I can feel my best throughout the day. Try it for yourself here at previnex.com and be sure to use code "JASONGREENS" to save 15% off your first order. Don't tell anyone, but if you put Gut & Green Superfoods powder in your cart, then the 15% off discount will work for anything else you add into your cart as well. Thanks Gut & Green! Thank you MOBO Board! Invented by renowned physical therapist Jay Dicharry, MOBO helps you stabilize your stance with an innovative rocker board that's set up on two fins. The design effectively forces you to drive your big toe into the board to improve your stability. I was pretty arrogant going into my first session on the MOBO Board. How hard can it be to balance, right? Well, I was humbled pretty quickly! Even if you're a good runner, better balance, stability, and proprioception is going to help you have a more powerful stride and prevent more running injuries. You'll learn how to improve the efficiency of the kinetic chain from your hip to your big toe. Because as Jay likes to say, it's not just how strong you are, but how well you use that strength. I was recently at a weekend physical therapy workshop (lol I was the only running coach) and learned how important (and rare) this simple movement is. Save 10% with code STRENGTHRUN10 at checkout at moboboard.com.