Podcasts about mediterranean

Mediterranean archaeologist Dr. Flint Dibble will be our resident expert on the real history (and the fake history) at our ports of call when Skeptoid Adventures sails from Málaga, Spain to Nice, France this April. He is perhaps best known for his 2024 destruction of pseudo-archaeologist Graham Hancock on the Joe Rogan Experience. Learn about your ad choices: dovetail.prx.org/ad-choices

Lionel delivers an entertaining and informative journey through the absurdities of modern nutrition, radio culture, and canine behavioral drama. Lionel dives into the saga of Samantha the German Shepherd, a 14-month-old "bully" facing expulsion from doggy daycare for her relentless barking. Lionel further explores the myths of the Mediterranean diet, the "counterfeited" nature of olive oil, and a harrowing personal tale of being attacked by a capuchin monkey during a live broadcast. Learn more about your ad choices. Visit megaphone.fm/adchoices

SHOW 1-5-26 THE SHOW BEGINS IN DOUBTS ABOUT VENEZUELA, NIGERIA, SYRIA, RUSSIA, CHINA 1936 KENYA 1. NIGERIA AIRSTRIKE AND THE JIHADIST SHIFT Guest: Edmund Fitton-Brown Edmund Fitton-Brown analyzes a US airstrike against ISIS in Nigeria, discussing the growing jihadist threat in West Africa's "ungoverned spaces." He highlights a strategic shift where African juntas reject Western support for Russian mercenaries, who offer security without governance conditions, inadvertently boosting local support for Al-Qaeda coalitions like JNIM,,. 2. EASTERN MEDITERRANEAN ALLIANCE VS. TURKEY Guest: Edmund Fitton-Brown Fitton-Brown examines the cooperation between Greece, Cyprus, and Israel as a necessary pushback against Turkish President Erdogan's neo-Ottoman expansionism. He argues Erdogan's aggressive rhetoric regarding Jerusalem and maritime claims threatens regional stability, necessitating a unified defense from these democracies to counter Turkish overreach in the Mediterranean,. 3. CHINA'S OIL LOSS IN VENEZUELA Guest: Gordon Chang and Charles Burton The guests discuss how the US removal of Maduro disrupts China's oil supply, leaving Beijing with billions in unpaid debt. They note that Chinese military equipment failed to detect the US operation, embarrassing Beijing. Burton suggests Canada faces a difficult choice between aligning with US hemispheric security or appeasing China,,. 4. 2026: A HOLLOW SUPERPOWER Guest: Gordon Chang and Charles Burton Chang and Burton speculate that the US operation in Venezuela exposes China's inability to protect its allies, making Beijing appear "hollow." Chang argues this weakens China's threat against Taiwan, while Burton suggests that with China's economy failing and its allies collapsing, the regime faces internal instability and a loss of global prestige,. 5. SECTARIAN WARFARE IN SYRIA Guest: Akmed Sharawari Akmed Sharawari reports on escalating violence between Syria's Alawite minority and the central government led by former jihadist Al-Shara. He explains that regime remnants and Russian influence are fueling Alawite defiance, while Druze and Kurdish factions also resist integration, complicating US hopes for a stable, unified post-Assad state,,. 6. WESTERN AIRSTRIKES ON ISIS Guest: Akmed Sharawari Sharawari discusses recent British and French airstrikes against ISIS weapons caches in Syria. He notes that despite opposing the central government, ISIS remains a universal threat. The chaos following the Assad regime's fall has allowed ISIS cells to regroup in urban areas, necessitating Western intervention to destroy their stolen arsenals,. 7. HEZBOLLAH'S LATIN AMERICAN FINANCING Guest: David Daoud David Daoud details Hezbollah's deep entrenchment in Venezuela, used to challenge US hegemony. He explains how the group exploits Latin American networks, illicit trade, and legitimate business fronts within expatriate communities to generate essential funding, compensating for losses in Lebanon and serving Iran's broader strategy in the Western Hemisphere,. 8. LEBANESE ARMY COLLUSION Guest: David Daoud Daoud highlights the compromised nature of the Lebanese Armed Forces (LAF), citing a recent incident where an LAF soldier killed alongside Hezbollah members received a joint funeral. He argues this collusion makes the LAF an untrustworthy partner for Israel, as sectarian loyalties often supersede national duty, leading to dangerous intelligence leaks,. 9. THE FALL OF MADURO Guest: Alejandro Peña Esclusa and Ernesto Araújo Alejandro Peña Esclusa celebrates the swift US capture of Maduro as Venezuela's liberation. He argues Vice President Delcy Rodriguez must now dismantle the "Cartel of the Suns" to avoid Maduro's fate. Ernesto Araújo frames this as a decisive victory for freedom, forcing a choice between democracy and criminal syndicates,,. 10. US DEMANDS: TERRORISTS OUT Guest: Alejandro Peña Esclusa Peña Esclusa supports US demands for Iran, Hezbollah, and the ELN to be expelled from Venezuela, asserting the population shares these desires. He characterizes Maduro as a drug lord and a threat to Western security, criticizing European leftists who condemn the operation for failing to recognize the regime's criminal nature. 11. PANIC AMONG THE LATIN LEFT Guest: Alejandro Peña Esclusa and Ernesto Araújo Ernesto Araújo explains that leftist leaders like Lula and Petro fear the US action against Maduro because their power structures share similar corruption. Peña Esclusa adds that Colombian President Petro is terrified because his campaign was funded by Venezuelan drug money, making him vulnerable to the exposure of these secrets,. 12. THE RIGHTWARD SHIFT IN ELECTIONS Guest: Alejandro Peña Esclusa and Ernesto Araújo Araújo predicts the US action in Venezuela will energize the Latin American right, specifically boosting the Bolsonaro movement in Brazil. Peña Esclusa forecasts electoral defeats for the left in Costa Rica, Peru, and Colombia, arguing the region is turning away from narco-socialism toward US-aligned conservative leadership,. 13. RUSSIA'S MAXIMALIST DEMANDS Guest: John Hardie John Hardie outlines Russia's unyielding demands for peace, including territorial concessions and barring Ukraine from NATO. He notes that while Zelensky is nearing agreement with the West on security guarantees, the gap with Russia remains wide. Hardie urges the Trump administration to increase pressure to force Putin to compromise,. 14. THE IMPOSSIBLE DMZ Guest: John Hardie Hardie discusses the complexities of implementing a demilitarized zone (DMZ) in Ukraine, citing disagreements over sovereignty and administration. Regarding the Zaporizhzhia nuclear plant, he notes Russia is unlikely to return control to Ukraine. He concludes that peace deals requiring Ukraine to cede territory are "poison pills" likely to fail,. 15. HAMAS AND THE IMPOSSIBLE RECONSTRUCTION Guest: Peter Berkowitz Peter Berkowitz argues that Hamas, as a Muslim Brotherhood offshoot, remains committed to Israel's destruction, making peace impossible. He criticizes the "Project Sunrise" reconstruction plan, noting that US-led development is futile without first disarming and deradicalizing Gaza, a task only the IDF can currently achieve given Hamas's refusal to surrender,. 16. IRAN ON THE BRINK Guest: Jonathan Sia Jonathan Sia reports on unprecedented Iranian protests and rumors that Ayatollah Khamenei plans to flee to Moscow. He attributes the regime's panic to the recent fall of allies like Maduro. Sia notes a shift in protester sentiment toward pro-monarchy chants, suggesting a coordinated opposition now exists to replace the theocracy,.

EASTERN MEDITERRANEAN ALLIANCE VS. TURKEY Colleague Edmund Fitton-Brown. Fitton-Brownexamines the cooperation between Greece, Cyprus, and Israel as a necessary pushback against Turkish President Erdogan's neo-Ottoman expansionism. He argues Erdogan's aggressive rhetoric regarding Jerusalem and maritime claims threatens regional stability, necessitating a unified defense from these democracies to counter Turkish overreach in the Mediterranean. NUMBER 2

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

Nat and Linny are back. It's a chance to chat over the last few weeks, and look forward through the January blues with a bit of sunshine and silliness. Enjoy! xx Please subscribe, follow, and leave a review. xxx You can find us in all places here; ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://podfollow.com/lifewithnat/view⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ We're on Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/lifewithnatpod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Nat's insta: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@natcass1⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Marc's insta: ⁠@camera_marc⁠ Neice's insta: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@natsnieces⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Tony's insta: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@tonycass68⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Linny's insta: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@auntielinny.lwn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ MORE LIVE SHOW! 07/02/2026 Brighton, The Forge ⁠TICKETS⁠ 08/02/2026 Newcastle upon Tyne, The Stand ⁠TICKETS⁠ 25/02/2026 Folkestone, Quarterhouse ⁠TICKETS⁠ 28/02/2026 Colchester, Arts Centre ⁠TICKETS⁠ 07/03/2026 Manchester, Fairfield Social Club ⁠TICKETS⁠ 22/03/2026 Leeds, The Wardrobe ⁠TICKETS⁠ 29/03/2026 Bristol, The Gaffe - ⁠TICKETS⁠ Book Club: November's book - All Together for Christmas by Sarah Morgan & December's book (optional extra for the speedy readers) - A Heart for Christmas: Advent Romance by Sophie Jomain Nat's solo chats - any rants always welcome!  Scraping the Barrel - SCAN AND SHOP VIRGIN NO LONGER! Bonce vs list! - Are you a list maker? Always collecting for Nostalgia Fest! What's brewing with the Nieces - are we all skipping the end of summer, all of autumn and going straight to Christmas - Nat's door is! Group chat ettiquette & pranks. Nice Lorraines… get in touch! Advent calendars & gift recommendations v. welcome! Things we're nagging with Linny about - More lateness stories and some cleaning questions, please! The Tony talks chatter - Keep your DIY questions coming, also open to some saucy two paragraph stories for Tony to read out at the Southend show - think cheeky postcards (both in tone and length)! Can we make Tony an influencer and get him any freebies?  TBC Cultural differences ep - inspired by Linny's Mediterranean heritage and her & Ellia's Italian trip, we'd love to hear about the cultural differences you've noticed between the UK and basically ANYWHERE else!  A 'Keep It Light Media' Production Sales, advertising, and general enquiries: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠hello@keepitlightmedia.com⁠⁠⁠⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

Monday, 5 January 2026   And she said, “Yes, Lord, yet even the little dogs eat the crumbs which fall from their masters' table.” Matthew 15:27   “And she said, ‘Yes, Lord. And even the puppies – he eats from the crumbs, the ‘falling from their master's table'.'” (CG).   In the previous verse, Jesus responded to the Canaanite woman, telling her it wasn't good to take the children's bread and cast it to the puppies. Now, her incredible response to His words is given. Matthew records, “And she said, ‘Yes, Lord.'”   This Canaanite woman doesn't argue Jesus' premise, nor does she go off on some woke tangent, crying that His words are xenophobic, racist, or anti-Canaanitish. She fully accepts His statement, knowing it is right and logical.   However, she has words for Jesus that not only acknowledge this, but which highlight them in the most profound way, saying, “And even the puppies – he eats from the crumbs, the ‘falling from their master's table.'”   A new word, psichion, crumbs, is introduced. It will only be seen here and in the parallel account in Mark. It is also found in Luke 16:21 in some texts. Of this word, the Topical Lexicon says –   “First-century Mediterranean households commonly used small flat loaves both as food and as utensils for dipping and scooping. Portions too small or too soiled for human consumption were discarded from hand to mouth or allowed to fall to the floor, where house dogs—kept not as pampered pets but as low-status scavengers—would consume them. In that light, ‘crumbs' suggests the tiniest, seemingly insignificant portion of sustenance. The woman's statement accepts her social standing without protest while affirming the superabundance of the Master's provision: even leftovers from Israel's table are sufficient to meet her need.”   This woman understood the power of Jesus, obviously having paid heed to what was said by others who had encountered Him. She understood that she had no standing in Israel but that the God of Israel was abundant in mercy and was capable of extending Himself beyond the Israelite nation.   Using the metaphor of the dog receiving table crumbs, she acknowledges Jesus' words concerning her being a dog. Without finding any fault in His statement, she humbly accepts her status but wisely notes that even in Israel, where dogs are unclean animals according to dietary laws, it did not make them inherently unclean within the society or the household.   Instead, they were a recognized and acceptable part of the family and received their sustenance, including that which was reserved for the family under ceremonial laws of cleanliness, when it was surplus to the needs of the family.   This woman had in no way “out-mastered the Master.” Rather, she had brilliantly relieved the tension that He faced in the matter of being sent to the lost sheep of the House of Israel, which was contrasted to His innate desire to help this distressed Gentile woman.   Jesus' response to her logic will be seen in the next verse.   Life application: No person who has heard the gospel message of Jesus and believed that it is true should ever feel that he is unacceptable to be saved. It doesn't matter if a woman was a prostitute or a lesbian, it doesn't matter if a man was a womanizer or a drunk, it doesn't even matter if someone was a cannibal. God's mercy in Christ is without any such limit.   People from each of these categories, and an innumerable list of others, have heard, been saved, and gone on to do great things for Jesus. To assume that your earthly status, culture, skin color, or past is a limiting factor in your being accepted by God is to place that supposed issue above God, who created all things.   All such things are incidental to your state as a human. It is your humanity that allows these things to be overlooked because Jesus shared in human existence. Don't fret that you are unworthy to be saved. Every other person ever saved has been unworthy of being saved. Rejoice that in our state of unworthiness, God sent His Son to reconcile us to Himself. Rejoice in this and praise His name!   “Praise the Lord, all you Gentiles! Laud Him, all you peoples! 2 For His merciful kindness is great toward us, And the truth of the Lord endures forever. Praise the Lord!” Psalm 117   Lord God, we stand in awe of You. You have created all things and given life to all beings. We are the ones who strayed and offended, and yet You, in Your infinite grace and mercy, have brought us back to Yourself through Jesus Christ our Lord. Thank You for Jesus! Amen.  

The video game Alba: A Wildlife Adventure lets you have adventures in a stunning virtual landscape while curled up at home with a cup of hot cocoa. The game puts you in the shoes of a birdwatcher and conservationist on a Mediterranean island. As you traverse the animated ecosystems, listen for the calls of over 50 birds, like the Eurasian Sparrowhawk, Northern Shoveler, and Great Cormorant. The game is available on phones, consoles, or your computer.More info and transcript at BirdNote.org.Want more BirdNote? Subscribe to our weekly newsletter. Sign up for BirdNote+ to get ad-free listening and other perks. BirdNote is a nonprofit. Your tax-deductible gift makes these shows possible.  Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Etna Rosso is sometimes referred to as the “Burgundy of the Mediterranean” and for good reason. This wine, made on the slopes of Mt. Etna in Sicily from the grape Nerello Mascalese, is a serious gastronomic wine, loved by sommeliers and wine nerds for its complexity, depth, acidity, and firm tannic structure. While it is not quite at the level of demand as Barolo, Brunello, or Aglianico, just give it some time. Nerello Mascalese is an up-and-coming grape whose parentage includes Sangiovese - that's right, the same grape in Brunello and Chianti - and it makes powerful wines that have a lot of aging potential. In fact, we thought both of the wines we tasted and reviewed in this episode could age for a while before they are truly at their prime, and need some good decanting to really open-up. Plus, if you are a White Lotus fan and remember the season where they were in Sicily, in one of the episodes they went to a winery and drank Etna Rosso and Etna Bianco (which just happens to be the subject of our episode next week!). Wines reviewed in this episode: 2021 Masseria Setteporte Etna Rosso, 2019 Nicosia Etna Rosso Lenza di MuntiSend us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

FOLLOW RICHARD Website: https://www.strangeplanet.ca YouTube: @strangeplanetradio Instagram: @richardsyrettstrangeplanet TikTok: @therealstrangeplanet EP. #1301 Laci Peterson Murder Case Update: Innocence Project Says Scott Peterson Wrongfully Convicted Dive into the chilling shadows of the Laci Peterson murder case, a 20-year enigma that refuses to die. On Christmas Eve 2002, the pregnant Laci vanished from her Modesto home, sparking a media frenzy and Scott Peterson's conviction. But now, cracks emerge: the LA Innocence Project claims burglars may be the true culprits, with police mishandling evidence, ignoring witnesses, and burying leads. Could an innocent man have rotted in prison while killers walked free? GUEST: Nils Grevillius is a seasoned private investigator with over three decades of high-stakes experience, beginning as a U.S. Army soldier in clandestine operations across Korea's DMZ, the Mediterranean, and Latin America. Renowned for unraveling the Wonderland Murders cover-up, he now reveals long-suppressed stories in his forthcoming book, The Last Lawman, making him the ultimate guide through shadowy cases like Laci Peterson's. BOOK: The Last Lawman SUPPORT OUR SPONSORS!!! CARGURUS CarGurus is the #1 rated car shopping app in Canada on the Apple App and Google Play store. CarGurus has hundreds of thousands of cars from top-rated dealers, plus those deal ratings, price history, and dealer reviews on every listing so you can shop with confidence. Their advanced search tools and easy-to-use app put you in control, with real-time alerts for price drops and new listings so you'll never miss a great deal. And when you're ready, CarGurus connects you with trusted dealerships for a transparent and hassle-free buying process. Buy your next car today with CarGurus at cargurus dot ca. GHOSTBED Every GhostBed mattress is designed with premium materials, proven cooling technology, and their exclusive ProCore™ layer—a targeted support system that reinforces the center of the mattress where your body's heaviest. It helps keep your spine aligned and your back supported while you sleep. Right now, during GhostBed's Holiday Sale, you can get 25% off sitewide for a limited time. Just go to GhostBed.com/strangeplanet and use promo code STRANGEPLANET at checkout. FOUND – Smarter banking for your business Take back control of your business today. Open a Found account for FREE at Found dot com. That's F-O-U-N-D dot com. Found is a financial technology company, not a bank. Banking services are provided by Lead Bank, Member FDIC. Join the hundreds of thousands who've already streamlined their finances with Found. HIMS - Making Healthy and Happy Easy to Achieve Sexual Health, Hair Loss, Mental Health, Weight Management START YOUR FREE ONLINE VISIT TODAY - ⁠HIMS dot com slash STRANGE⁠ ⁠https://www.HIMS.com/strange⁠ MINT MOBILE Premium Wireless - $15 per month. No Stores. No Salespeople. JUST SAVINGS Ready to say yes to saying no? Make the switch at MINT MOBILE dot com slash STRANGEPLANET. BECOME A PREMIUM SUBSCRIBER!!!⁠ ⁠https://strangeplanet.supportingcast.fm⁠ Three monthly subscriptions to choose from. Commercial Free Listening, Bonus Episodes and a Subscription to my monthly newsletter, InnerSanctum. Visit ⁠https://strangeplanet.supportingcast.fm⁠ Use the discount code "Planet" to receive $5 OFF off any subscription. We and our partners use cookies to personalize your experience, to show you ads based on your interests, and for measurement and analytics purposes. By using our website and services, you agree to our use of cookies as described in our Cookie Policy. Learn more about your ad choices. Visit ⁠megaphone.fm/adchoices Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://strangeplanet.supportingcast.fm/

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3244: Dr. Neal Malik unpacks the science behind the most popular eating plans, paleo, ketogenic, and plant-based, to determine which offers the best long-term health benefits. Drawing from extensive research, he explains why plant-focused diets like Mediterranean, DASH, and vegetarian consistently rise to the top, emphasizing sustainability over trends. Quotes to ponder: "The best diet to promote a healthy lifestyle is one that allows for food to be consumed in moderation and one you are able to follow over the long term." "All of these three have something very important in common, they are all plant-based diets." "You can eat whatever you want, just be sure that most of the time you're consuming the foods I just mentioned. It becomes a lifestyle, not a diet." Episode references: Mediterranean Diet Overview – Mayo Clinic: https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/mediterranean-diet/art-20047801 The DASH Diet Eating Plan: https://www.nhlbi.nih.gov/education/dash-eating-plan Learn more about your ad choices. Visit megaphone.fm/adchoices

Neil's in for Bill, Heather's in for Amy... The crew talks about new laws that took effect on Jan 1. Also, Neil (the foodie that he is) tells us which foods promote health and longevity. Mediterranean food fans, rejoice!!! Also, Neil wanted to hear from normal people about the things they are creating. Y'all are some creative people, and Neil wants you to carry the show. See omnystudio.com/listener for privacy information.

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

Gibson Johns interviews "Below Deck Mediterranean" star Captain Sandy Yawn. Shop the “Gabbing with Gib” Merch Store: https://shop.hurrdatmedia.com/collections/gabbing-with-gib Subscribe to "Gabbing with Gib" on Apple Podcasts: apple.co/471D8Gb Follow "Gabbing with Gib" on Spotify: https://bit.ly/3StiCtY  Follow "Gabbing with Gib" on Instagram: https://instagram.com/gabbingwithgib Follow "Gabbing with Gib" on TikTok: https://www.tiktok.com/@gabbingwithgib  Follow Gibson Johns on Instagram: https://instagram.com/gibsonoma Follow Gibson Johns on Twitter: https://twitter.com/gibsonoma Follow Gibson Johns on TikTok: https://www.tiktok.com/@gibsonoma Subscribe to Gibson Johns' Newsletter: https://gibsonoma.substack.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices

The latest episode of the Breathe Love & Magic Podcast explores Liberation Magic. We talk about magic and manifestation, and how it can genuinely shift your life. It’s time to move beyond rules and “doing it right” to reconnect with your spiritual core. This conversation with Maritza Schafer, founder of Bruja School, is one of those grounding and warm reminders that magic isn't something you learn, but something you remember. Manifesting Myth Trips People Up Have you ever been told that you're “not manifesting correctly,” and that's why what you want hasn't shown up yet? What a horrible and discouraging message which could make you  want to give up entirely. I remember when someone said it to me! That's why Maritza offers Liberation Magic — a way of working with magic that frees you from the metaphysical industry's criticism, rules, and the idea that you're somehow doing it wrong. Liberation magic invites you to return to your intuition, your energy, and your deeper spiritual truth. When things aren't moving in your life, it's rarely because you're broken or incapable. More often, it's because we've been trying to create from the surface instead of from connection. Liberation magic asks you to slow down, drop beneath the noise, and listen for the wisdom that's already guiding you. Magic – Technology for Transformation So what is magic, really? Maritza describes it beautifully as “a technology for transformation.” It's a collection of tools, practices, and spiritual intentions that help shift what feels stuck and invites something new to emerge. Magic is far more than passive wishing. It's intentional, soulful participation with life's energy! When you merge a spiritual component with your intentions, something softens and opens. The process doesn't feel heavy or forced. Your desires have a way of coming into being because they're rooted in alignment, not effort alone. Think of it as learning to see your life through a spiritual lens where intention matters, energy matters, and presence itself becomes powerful. Mystical Garlic Planting I told a story about using magic when I planted my garlic this fall. Right from the start, When I planted the garlic, I didn't just push cloves into the soil, fertilize, water, and walk away. I planted at twilight — that quiet, liminal space between day and night, when the veil feels thinner. Then, I connected with the land and greeted the spirits and elemental forces. Next, I offered gratitude and asked to collaborate with them as the garden begins it's cycle of growth again. The reason is not because someone told me that's how it's done or good to do. This is how I live when I'm tuned into nature. As I listen to spirit and connect with my own inner knowing, everything comes alive. And that's the heart of liberation magic – where magic and manifestation meet. It’s not dones as a technique, but as a connection to spirit and life itself. Magic as a Way of Life Magic isn't only something you use when you want something to change. It can be how you move through the world. Maritza encourages her students to deepen their awareness of the moment they're in — the energy, the land, the subtle signals that are always communicating with us. That might look like ritual or meditation. You might simply notice your breath while you're standing at the sink or looking out a window. When spirituality becomes woven into daily life, you begin to move with the rhythms of the earth instead of against them. Challenges don't disappear, but your relationship to them changes. You meet life with more grace, more steadiness, and more trust. Remember the Magic Many people are drawn to magic because something feels missing. Maritza about this clearly —longing is often a call back to spiritual connection that's been overshadowed by responsibility, expectation, and noise. As you reconnect, you remember something essential. You are not separate from spirit, but part of it. Remembering brings a deep sense of belonging and the awareness that you are a magical being with access to far more wisdom than you might imagine. Let Go of “Should” and Find What's True One of the most liberating aspects of Maritza's work is releasing the burden of expectation. There is no single right way to practice magic. No gold star for doing it perfectly. No spiritual hierarchy. Your path is sacred because it's your own. When students let go of comparison and external judgment, they often feel an enormous sense of relief. Magic becomes about self-discovery instead of performance. Confidence grows naturally when you stop trying to meet someone else's definition of spiritual correctness. Walking Your Own Spiritual Path Liberation magic doesn't require elaborate rituals or rigid structures. It asks for awareness. By understanding your energy and setting intention with presence, magic can move through your everyday life — in conversations, decisions, and quiet moments of choice. One of the greatest gifts of a spiritual path is realizing that the power you've been seeking has been with you all along. Each step taken with awareness makes the next one clearer, lighter, and more enchanted. Energy Awareness as a Path to Freedom At the heart of liberation magic is energetic awareness. When you learn to notice energy, both yours and the space around you, you gain the power to choose. Simple practices like pausing, breathing, and checking in with yourself can shift everything. Imagine a stressful moment. Now, instead of reacting, you can simply stop, breathe, and notice what's present. That awareness alone can move you from chaos into calm, from contraction into clarity. Living an Empowered, Magical Life Ultimately, liberation magic is about feeling empowered. It strengthens your spiritual connection and reminds you of your place within the larger web of life. From that place, change becomes possible through alignment. Magic isn't something you do once in a while. As Maritza so beautifully teaches, it's a way of living. You trust your gut, cut through the noise, and allow life to work with you instead of against you. Honestly, that's the kind of magic I want for everyone. BIO – Maritza Schafer Maritza Schafer is the founder of the Bruja School where she teaches the Liberation Magic Method. Her teaching centers around a simple premise. The secret to life and everything you truly want is spiritual connection, free from religious trauma and new age bs. Grounded in her indigenous Chilean and Mediterranean lineage. Maritza blends ancestral wisdom with practical coaching. She equips people with powerful spiritual tools and real magic to create meaningful lives and bring transformation in their communities. Website & Social Media Website: https://BrujaSchool.com Facebook: https://www.facebook.com/maritza.a.schafer Instagram: https://www.instagram.com/maritza.a.schafer/ Pinterest: https://mx.pinterest.com/bruja_lunasol/ The post The Extraordinary Way Magic Can Free Up Your Life appeared first on Intuitive Edge.

TALK TO ME, TEXT ITThe year opens on a quiet drive and a louder question: how do we keep our sense of joy without losing our common sense? We start with a viral first date that arrived at a bar in a casserole dish—a homemade lasagna tailored to a hinge prompt—and pull apart the tension between thoughtful gestures and practical safety. It's charming, it's specific, and it's a reminder that boundaries aren't anti-romance. They're what make room for it.From there, we swing straight into the messy intersection of tech and ethics: AI-edited food photos used to fake undercooked meals for delivery refunds. We talk about the real fallout for restaurants, drivers, and honest customers, and why small scams poison the well for everyone. Expect frank takes, a few raised eyebrows, and some commonsense fixes—better verification, pattern detection, and a social pushback against “it's just a hack” thinking.Then we lighten the mood with a style flashpoint: are leggings “over,” or are we just over being told what to wear? We compare influencer-perfect gym outfits with the gear that actually works for real workouts and argue for a wardrobe that serves your life, not the algorithm. Finally, we close with a choice that reveals priorities—cruise or Disney—unpacking cost, crowds, nostalgia, and the kind of memories each trip creates. Along the way, we share stories from a Mediterranean honeymoon, reflect on how travel feels different now, and land on a simple guide: pick the option that gives you more wonder than worry.If this conversation made you think, laugh, or rethink your plans, hit follow, share it with a friend, and leave a quick review to help others find the show. What would you choose: cruise or Disney? Tell us why.Buzzsprout - Let's get your podcast launched!Start for FREE Thanks for listening! Liberty Line each week on Sunday, look for topics on my X file @americanistblog and submit your 1-3 audio opinions to anamericanistblog@gmail.com and you'll be featured on the podcast. Buzzsprout - Let's get your podcast launched!Start for FREESupport the showTip Jar for coffee $ - Thanks Music by Alehandro Vodnik from Pixabay Blog - AnAmericanist.comX - @americanistblog

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3244: Dr. Neal Malik unpacks the science behind the most popular eating plans, paleo, ketogenic, and plant-based, to determine which offers the best long-term health benefits. Drawing from extensive research, he explains why plant-focused diets like Mediterranean, DASH, and vegetarian consistently rise to the top, emphasizing sustainability over trends. Quotes to ponder: "The best diet to promote a healthy lifestyle is one that allows for food to be consumed in moderation and one you are able to follow over the long term." "All of these three have something very important in common, they are all plant-based diets." "You can eat whatever you want, just be sure that most of the time you're consuming the foods I just mentioned. It becomes a lifestyle, not a diet." Episode references: Mediterranean Diet Overview – Mayo Clinic: https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/mediterranean-diet/art-20047801 The DASH Diet Eating Plan: https://www.nhlbi.nih.gov/education/dash-eating-plan Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Miles Hassell MD breaks down the no-gimmick fundamentals of living free of preventable disease and feeling better. No expensive tests. No complicated biohacking. Just simple habits that actually work. You'll learn why home-cooked whole foods beat anything factory-made, why getting short of breath during exercise daily is essential, how waistline control reverses chronic disease, and why purpose, generosity, and play keep your brain young. Key Takeaways: Eat real whole foods cooked at home; avoid ultra-processed foods. Follow a simple Mediterranean-style diet with fruits, vegetables, whole grains, beans, eggs, dairy, meat, and olive oil. Exercise daily until you're short of breath (even 1 minute, 3x/day). Keep your waistline in check to reduce chronic disease. Bring your own lunch to avoid unhealthy meals. Maintain purpose, help others, and stay socially engaged. Play games (ping pong, pickleball, tennis) to protect your brain. Don't obsess over micronutrient tests—focus on the basics. Get your copy of Good Food Great Medicine, 4th ed.: https://a.co/d/1D6hIYM More references can be found at www.GreatMed.org Would you like Dr. Hassell to answer your question on the air?  Contact us! Phone/text: 503-773-0770 e-mail: info@GreatMed.org EIN: 88-326-7056   Write us a letter.  We love to hear from you.  This podcast is sponsored by our generous listeners.    Send questions, comments, and support to: GreatMed.org 4804 NW Bethany Blvd., Suite I-2, #273 Portland OR 97229

While nutrition science knows about 150 well-documented nutrients, there are approximately 135,000 additional molecules in foods that have health impacts but are not tracked in nutritional databases. Laszlow Barabasi, a physicist and network medicine researcher at Northeastern University and Harvard Medical School, explains how these compounds work in the body, noting that many have therapeutic effects when consumed in specific concentrations. Certain food combinations, like those in the Mediterranean diet, can mitigate negative health effects of red meat, and  ultra-processed foods contribute to health issues despite their popularity.  Understanding these compounds is important for treating specific conditions, yet the basic principles of a healthy diet remain simple: eat plenty of vegetables, exercise, sleep well, and maintain a balanced diet closest to the Mediterranean model. www.barabasilab.com www.truefood.com

In this solo New Year episode, Darin Olien strips everything back to what actually works. Not hacks. Not trends. The fundamentals. Discipline, food, movement, stillness, sleep, hydration, and real human connection. Darin explains why sovereignty is built through small daily practices — and how mastering the basics is what creates freedom, resilience, joy, and a truly SuperLife.     What You'll Learn 00:00 – 02:00 Welcome to SuperLife + why this episode is about foundations, not quick fixes 02:00 – 03:21 Why New Year change fails — and how discipline actually creates freedom 03:21 – 04:21 Discipline reframed: not restriction, but the container for sovereignty 04:21 – 05:29 How to build momentum with one high-leverage habit (and why simplicity wins) 05:29 – 06:15 Sleep as a keystone habit — routines, consistency, and nervous system repair 06:15 – 07:39 Food basics: eating close to the source and why Mediterranean-style works long-term 07:39 – 09:13 Practical nutrition without overwhelm — fiber, diversity, and simple planning 09:13 – 10:54 Movement as medicine — why walking and consistency beat intensity 10:54 – 12:00 Strength, mood, brain health, and why there's no substitute for exercise 12:00 – 14:04 Sponsor break: non-toxic cookware and eliminating hidden daily toxins 14:04 – 16:36 Silence and stillness — the missing vital force in modern life 16:36 – 17:22 Sleep as repair: mitochondria, recovery, and why stimulation without repair fails 17:22 – 18:14 Hydration fundamentals — mood, cognition, digestion, and mineral balance 18:14 – 19:43 Water rituals, warmth, electrolytes, and daily hydration structure 19:43 – 21:23 Heart-centered living — healing, relationships, and real human connection 21:23 – 22:55 Why meaningful relationships are the lifeblood of happiness 22:55 – 24:28 Escaping algorithmic dopamine and replacing fatal conveniences 24:28 – 25:32 Media fasting, boundaries, and protecting your inner life 25:32 – 26:46 Why the basics are the most powerful tools you have 26:46 – 27:56 Final message: pick one habit, build sovereignty, and create your SuperLife     Thank You to Our Sponsors Our Place: Toxic-free, durable cookware that supports healthy cooking. Go to their website at fromourplace.com/darin and get 35% off sitewide in their largest sale of the year. Manna Vitality: Go to mannavitality.com/ and use code DARIN12 for 12% off your order.       Join the SuperLife Community Get Darin's deeper wellness breakdowns — beyond social media restrictions: Weekly voice notes Ingredient deep dives Wellness challenges Energy + consciousness tools Community accountability Extended episodes Join for $7.49/month → https://patreon.com/darinolien     Find More from Darin Olien: Instagram: @darinolien Podcast: SuperLife Podcast Website: superlife.com Book: Fatal Conveniences     Key Takeaway The basics aren't boring — they're the most powerful tools you have. Discipline creates freedom. Simple food fuels performance. Movement, sleep, stillness, hydration, and real connection build resilience. Pick one habit, commit to it, and build the life you actually want.  

Welcome to Day 2766 of Wisdom-Trek, and thank you for joining me. This is Guthrie Chamberlain, Your Guide to Wisdom – Theology Thursday – Gnosticism: Its History, Teachings, and its Contrast with Christianity Wisdom-Trek Podcast Script - Day 2766 Welcome to Wisdom-Trek with Gramps!   I am Guthrie Chamberlain, and we are on Day 2766 of our Trek.   The Purpose of Wisdom-Trek is to create a legacy of wisdom, to seek out discernment and insights, and to boldly grow where few have chosen to grow before. Our current series of Theology Thursday lessons is written by theologian and teacher John Daniels. I have found that his lessons are short, easy to understand, doctrinally sound, and applicable to all who desire to learn more of God's Word. John's lessons can be found on his website   theologyinfive.com.   Today's lesson is titled Gnosticism: Its History, Teachings, and its Contrast with Christianity. Gnosticism emerged in the first and second centuries CE as a complex and diverse set of spiritual beliefs. It integrated elements from a variety of religious and philosophical contexts, including Judaism, Greek philosophy, eastern religions, and also borrowed heavily from Christian symbols and texts.  Gnosticism thrived in the Mediterranean world and the Middle East until the 5th century. Despite its lack of a unified doctrine or centralized structure, the various sects and groups falling under the Gnostic label shared some core beliefs and ideas. Gnosticism came back into public awareness with the discovery of a collection of Gnostic texts in Nag Hammadi, Egypt, in 1945. Segment one: WHAT IS GNOSTICISM? A significant aspect of Gnosticism is its portrayal of the creator of the physical world, often identified with the God of the Old Testament, as a flawed and even malevolent being known as the Demiurge. According to Gnostic belief, the Demiurge is responsible for entrapping divine sparks, fragments of the supreme being's essence, within human bodies. Gnosticism advocates a dualistic worldview, positing a stark contrast between the spiritual realm (considered good) and the material world (viewed as evil). Central to Gnostic belief is a distant, unknowable supreme being, along with various lesser divine entities known as Aeons, emanating from this source. Gnostics proposed that salvation and liberation from the material world were achieved through ‘gnosis,' or secret knowledge about the divine nature and the self. Gnostics often presented Jesus not as the savior through his death and resurrection but as the revealer of this hidden knowledge. Segment two: GNOSTICISM'S CONTRAST WITH CHRISTIANITY Gnosticism's teachings stand in contrast with mainstream Christian doctrines for several reasons: Divergent Christology: Gnostic representations of Jesus diverged significantly from the mainstream Christian understanding of Jesus as fully divine and fully human, offering salvation through his death and resurrection. Salvation Through Knowledge: Gnosticism emphasized salvation through secret knowledge, a departure from the Christian teaching of salvation through faith in Jesus Christ (Ephesians two verses eight and nine). Dualism and the Demiurge: Gnosticism's stark dualism and its depiction of the Demiurge conflicted with the Christian teaching of God as the benevolent creator of all things, both spiritual and material (Genesis 1), and that the material creation is fundamentally good. Authority of Scriptures: Gnostics often favored secret texts and teachings, which contradicted the recognized canonical Scriptures of Christianity. This...

Send us a textWe kick off season four by unpacking the most important women's health developments of 2025 and turning them into simple, confident actions for 2026. From menopausal care finally getting a long-overdue reboot to new tools for mood, pain, and preventive screening, we focus on what's real, what helps and what to do next.Speaking of Women's Health Podcast Host Dr. Holly Thacker walks through timely risks and practical choices: the new data linking long-term Depo-Provera use to meningioma, the way even therapeutic levothyroxine can chip away at bone density and why the Mediterranean diet still outperforms trends despite the GLP-1 spotlight.Menopause takes center stage with real progress: smarter labels, better education, and a broader toolkit.We finish by swapping brittle resolutions for intentions that stick: consistent sleep, daily movement you enjoy, water before meals, gratitude to steady your mood, and strong social ties that extend life. If you're ready to feel informed and in charge, this guide to the year's biggest shifts will help you act with calm confidence.If this helped you, subscribe free, turn on notifications, share it with a friend, and leave a quick five‑star review to help more people find the show.Support the show

You're listening to Burnt Toast! We are Virginia Sole-Smith and Corinne Fay.Happy 2026!!! To celebrate—and kick off the most diet-y month of the year!—we are here with a roundup of the very best anti-diet fitness advice in the Burnt Toast archives. If you find this useful, consider a paid Burnt Toast subscription! We're way cheaper than a gym or a diet app membership, and arguably better for your health too. And in addition to getting behind paywalled episodes and essays, Burnt Toasties get to join our awesome chat rooms like Team CPAP, Anti-Diet Ozempic Life and Fat Fashion! You'll find so much practical support, inspiration, and fat joy. Join us here! Don't diet, come hang with us!

New Year, same Nat and Tony! Why would we change something so perfect? Well, we're talking resolutions anyway, and whether there's a better option than throwing all that pressure on ourselves. Happy New Year! Enjoy! xx Big shoutout to The Book Nook and their subscription service ⁠⁠⁠https://www.booknookshop.co.uk/⁠⁠⁠ Please subscribe, follow, and leave a review. xxx You can find us in all places here; ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://podfollow.com/lifewithnat/view⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ We're on Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/lifewithnatpod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Nat's insta: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@natcass1⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Neice's insta: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@natsnieces⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Tony's insta: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@tonycass68⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Linny's insta: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@auntielinny.lwn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ THE BIG CHRISTMAS LIVE SHOW 7th December ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠- claphamgrand.com/event/live-with-nat-at-christmas/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Book Club: November's book - All Together for Christmas by Sarah Morgan & December's book (optional extra for the speedy readers) - A Heart for Christmas: Advent Romance by Sophie Jomain Nat's solo chats - any rants always welcome!  Scraping the Barrel - SCAN AND SHOP VIRGIN NO LONGER! Bonce vs list! - Are you a list maker? Always collecting for Nostalgia Fest! What's brewing with the Nieces - Group chat ettiquette & pranks. Nice Lorraines… get in touch! Advent calendars & gift recommendations v. welcome! Things we're nagging with Linny about - More lateness stories and some cleaning questions, please! The Tony talks chatter - Keep your DIY questions coming. Can we make Tony an influencer and get him any freebies?  TBC Cultural differences ep - inspired by Linny's Mediterranean heritage and her & Ellia's Italian trip, we'd love to hear about the cultural differences you've noticed between the UK and basically ANYWHERE else!  A 'Keep It Light Media' Production Sales, advertising, and general enquiries: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠hello@keepitlightmedia.com⁠⁠⁠⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

While nutrition science knows about 150 well-documented nutrients, there are approximately 135,000 additional molecules in foods that have health impacts but are not tracked in nutritional databases. Laszlow Barabasi, a physicist and network medicine researcher at Northeastern University and Harvard Medical School, explains how these compounds work in the body, noting that many have therapeutic effects when consumed in specific concentrations. Certain food combinations, like those in the Mediterranean diet, can mitigate negative health effects of red meat, and  ultra-processed foods contribute to health issues despite their popularity.  Understanding these compounds is important for treating specific conditions, yet the basic principles of a healthy diet remain simple: eat plenty of vegetables, exercise, sleep well, and maintain a balanced diet closest to the Mediterranean model. www.barabasilab.com www.truefood.com

Before planning for 2026, LeAura recaps the episodes and videos you loved most in 2025—backstage beauty at NYFW, a first-time Mediterranean cruise, nerdy Frankenstein chats, Hollywood legal drama, viral glitter freckles, and the Ipsy Beauty Discovery Report. This highlight reel connects beauty, travel, pop culture, and entrepreneurship, and invites you to binge the “Best of 2025” playlist and share what you want more of in the next era.​

After a week to recharge and reenergize, both cohosts are back and in peak fighting form -- or, to be more precise, crossword-solving form. And we had an excellent crossword to welcome us back, the second collaboration between Geoffrey Schorkopf and Will Eisenberg (edited, as always, by the inimitable Will Shortz). We have all the deets inside, as well as another of our famous Triplet Tuesday segments, so tune in to enjoy all that goodness!Show note imagery: The beautiful ISOLA (island) of Sardinia, the second largest island in the Mediterranean and home to some of the longest-living people in the world (as well as approximately 4 million sheep, which makes falling asleep in Sardinian hotels particularly easy

A World View from London: Protests, a daring Christmas crime and environmental alarm bells Adam Gilchrist joins John Maytham for a global check-in on three stories making headlines. The discussion looks at mass protests in Iran driven by economic strain and public frustration, a bold festive bank heist in Germany where thieves drill into a vault and escape with millions, and fresh warnings about endangered shark populations in the Mediterranean as scientists call for stronger protections. This programme is your authentic Cape Town wake-up call. Good Morning Cape Town with Lester Kiewit is informative, enlightening and accessible. The team’s ability to spot & share relevant and unusual stories make the programme inclusive and thought-provoking. Don’t miss the popular World View feature at 7:45am daily. Listen out for #LesterInYourLounge which is an outside broadcast – from the home of a listener in a different part of Cape Town - on the first Wednesday of every month. This show introduces you to interesting Capetonians as well as their favourite communities, habits, local personalities and neighbourhood news. Thank you for listening to a podcast from Good Morning Cape Town with Lester Kiewit. Listen live on Primedia+ weekdays between 06:00 and 09:00 (SA Time) to Good Morning CapeTalk with Lester Kiewit broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/xGkqLbT or find all the catch-up podcasts here https://buff.ly/f9Eeb7i Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

President Trump has warned that Hamas will have "hell to pay" if it does not disarm quickly as part of the Gaza peace deal. He said he hoped to reach phase two "very quickly". He was speaking during a visit by the Israeli prime minister. Also: Russia accuses Ukraine of launching a drone attack on one of President Vladimir Putin's residences – a claim Kyiv has denied; the Bangladeshi politician and former prime minister, Khaleda Zia, has died aged 80; researchers monitoring shark populations in the Mediterranean say some shark species are in danger of disappearing; and a young man retraces his father's epic journey and cycles from the English city of Derby to Derby Street in Sydney, Australia. The Global News Podcast brings you the breaking news you need to hear, as it happens. Listen for the latest headlines and current affairs from around the world. Politics, economics, climate, business, technology, health – we cover it all with expert analysis and insight. Get the news that matters, delivered twice a day on weekdays and daily at weekends, plus special bonus episodes reacting to urgent breaking stories. Follow or subscribe now and never miss a moment. Get in touch: globalpodcast@bbc.co.uk

Comedian Patton Oswalt joins the show. Over Lebanese egg pie and Mediterranean chicken, we talk about Patton's hilarious new standup special on Audible: ‘Black Coffee and Ice Water.' We dissect a lot of things that make him laugh -- from his daughter's dissection of the horror genre to AI's bent toward racism. We also talk about falling in love after losing his first wife and how important it was to have his daughter a part of the proposal. And we can't leave without talking about the late great Jerry Stiller, his costar on ‘The King of Queens.'  This episode was recorded at Levant Bistro & Bake Shop in Echo Park, CA.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

The arts and humanities bring multiple benefits to students, and society as a whole, but are often dismissed as lacking value by policymakers when pitted against STEM subjects. In this episode of Campus talks, a vice-chancellor-come-artist and a classicist explain why the arts and humanities are so vital to a healthy, well-informed society, the specific lessons and skills these subjects engender in those who study them and how university educators can foreground these. You will hear from: Michael Scott, who is pro vice-chancellor international and a professor of classics and ancient history at the University of Warwick. Michael's research explores the intersection of ancient history and archaeology within the Mediterranean and beyond. He has published numerous books on the ancient world for the popular market and written and presented TV series on the BBC, ITV, History Channel and National Geographic.  Mark Power is vice-chancellor and chief executive of Liverpool John Moores University and a professor of higher education leadership as well as being practicing artist. Mark has worked at Liverpool John Moores University for 44 years having taken up a role as a senior technician in the fine art department at what was then Liverpool Polytechnic in 1981. He has maintained his internationally recognised work as an artist alongside his academic career throughout this time. Take a look at our recent spotlight guide, for more insight and advice on why and how to make the case for the arts and humanities in higher education.

It's the calm between the Christmas storms in the Cassidy-Humphreys household and Nat, Marc, and Eliza have popped into the pod room to debrief Christmas so far, and brief on the rest to come. Enjoy! xx Please subscribe, follow, and leave a review. xxx You can find us in all places here; ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://podfollow.com/lifewithnat/view⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ We're on Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/lifewithnatpod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Nat's insta: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@natcass1⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Marc's insta: @camera_marc Neice's insta: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@natsnieces⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Tony's insta: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@tonycass68⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Linny's insta: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@auntielinny.lwn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ MORE LIVE SHOW! 07/02/2026 Brighton, The Forge TICKETS 08/02/2026 Newcastle upon Tyne, The Stand TICKETS 25/02/2026 Folkestone, Quarterhouse TICKETS 28/02/2026 Colchester, Arts Centre TICKETS 07/03/2026 Manchester, Fairfield Social Club TICKETS 22/03/2026 Leeds, The Wardrobe TICKETS 29/03/2026 Bristol, The Gaffe - TICKETS Book Club: November's book - All Together for Christmas by Sarah Morgan & December's book (optional extra for the speedy readers) - A Heart for Christmas: Advent Romance by Sophie Jomain Nat's solo chats - any rants always welcome!  Scraping the Barrel - SCAN AND SHOP VIRGIN NO LONGER! Bonce vs list! - Are you a list maker? Always collecting for Nostalgia Fest! What's brewing with the Nieces - are we all skipping the end of summer, all of autumn and going straight to Christmas - Nat's door is! Group chat ettiquette & pranks. Nice Lorraines… get in touch! Advent calendars & gift recommendations v. welcome! Things we're nagging with Linny about - More lateness stories and some cleaning questions, please! The Tony talks chatter - Keep your DIY questions coming, also open to some saucy two paragraph stories for Tony to read out at the Southend show - think cheeky postcards (both in tone and length)! Can we make Tony an influencer and get him any freebies?  TBC Cultural differences ep - inspired by Linny's Mediterranean heritage and her & Ellia's Italian trip, we'd love to hear about the cultural differences you've noticed between the UK and basically ANYWHERE else!  A 'Keep It Light Media' Production Sales, advertising, and general enquiries: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠hello@keepitlightmedia.com⁠⁠⁠⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

When President Trump meets Israel's Benjamin Netanyahu today, their conversation should reflect a fundamental transformation over the past year. Israel has emerged from a status some have described as a U.S. “protectorate” to an exemplar – and regional pillar – of the Trump Doctrine. It expects American allies to bear the principal burden of their own security, and – with U.S. material support – that of their neighborhoods, as well.  None does that more effectively than Israel. She has laid low her enemies and ours and is greatly enhancing our mutual interests in the eastern Mediterranean and Red Sea. Let's pray that the partnership thus forged between Messrs. Trump and Netanyahu will be further strengthened today and that, pursuant to the Trump Doctrine, this powerful bilateral alliance – not misbegotten deals with actual foes – will be the centerpiece of U.S. Mideast policy going forward. This is Frank Gaffney.

If you would like additional information, books, or if you would like to make a love donation; please visit us at https://www.walkinginpower.orgBern Zumpano introduces Revelation Chapter 13, focusing exclusively on the rise and ministry of the Antichrist (the first beast) and the False Prophet (the second beast), the two powers that will attempt to control the earth. The chapter opens with the first beast—the Antichrist—coming up out of the sea (arising from a nation, likely the Mediterranean region), having ten horns and seven heads, which is supported by the ten-nation confederacy (the European Union/revived Roman Empire). The beast is an amalgam of previous historical empires (lion/Babylonian, bear/Medo-Persian, leopard/Greek) and is explicitly empowered by the Dragon (Satan), confirming that the end-time European political structure is "satanic." This beast receives a fatal wound that is healed (a counterfeit resurrection), causing the whole world to marvel and worship him as the long-awaited Messiah.The second beast, the False Prophet, arises from the earth and is identified as the religious head of the one-world religion. He appears with two horns like a lamb (false spiritual authority) but speaks as a dragon (his message is not the word of God), deceiving the world through great signs, including making fire come down from heaven. His primary ministry is to coerce the world to worship the first beast and to institute the mark of the beast—a consecration to Antichrist on the right hand or forehead—without which no one can buy or sell. Zumpano correlates the ten horns of Revelation 13 with the ten toes of Nebuchadnezzar's statue in Daniel and the ten kings of Revelation 17, explaining that the succession of world empires shown in Daniel moves from "fine metal" (pure) to "iron mixed with clay" (rubble), symbolizing man's self-idolatry that is destined to crumble when Christ, the Stone, returns.

In this episode of Amateur Traveler, host Chris Christensen talks with AJ Ajay, a Libyan-born travel professional and founder of Intu Libya, about traveling to one of North Africa's least-visited and most misunderstood destinations: Libya. From spectacular Roman ruins to Saharan oases, ancient Amazigh towns, and the vibrant streets of Tripoli, AJ explains why Libya rewards travelers who are curious, respectful, and willing to look beyond headlines. This week's show is supported by the new Smart Travel Podcast. Travel smarter — and spend less — with help from NerdWallet. Check out Smart Travel ⁠⁠⁠⁠⁠⁠⁠here. Why Visit Libya? Libya offers a rare sense of discovery. With tourism largely undeveloped since the mid-20th century, many of its historic sites feel untouched. AJ describes Libya as a country where Roman, Greek, Phoenician, Ottoman, Italian, and Islamic histories overlap, often in the same physical space. Add to that Mediterranean coastline, vast Saharan landscapes, and deep-rooted traditions of hospitality, and Libya becomes a destination for travelers seeking something truly different. Safety, Visas, and Practicalities Chris and AJ address the elephant in the room: safety and travel advisories. AJ explains how Libya currently operates with an electronic visa system that requires a local sponsor and organized itinerary. Tourism is tightly coordinated with authorities, and travel routes are planned in advance. While some regions remain off-limits, AJ emphasizes that millions of Libyans live their daily lives safely and that guided travel within approved areas is the key to visiting responsibly. ... https://amateurtraveler.com/travel-to-libya/ Learn more about your ad choices. Visit megaphone.fm/adchoices

The live show bit of this ep contains a little Christmas Magic spoiler, and some very adult humour, so avoid listening to that bit with kids. MERRY CHRISTMAS EVERYONE! We hope you're having a suitably lovely day. Nat's doing some solo chat, listening to some messages, and then we've got a lovely big chunk of the Clapham Live show for you all! Enjoy! xx Please subscribe, follow, and leave a review. xxx You can find us in all places here; ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://podfollow.com/lifewithnat/view⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ We're on Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/lifewithnatpod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Get the merch!: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.lifewithnat.shop/⁠⁠⁠⁠⁠⁠⁠⁠⁠ Nat's insta: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@natcass1⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Neice's insta: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@natsnieces⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Tony's insta: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@tonycass68⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Linny's insta: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@auntielinny.lwn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ THE BIG CHRISTMAS LIVE SHOW 7th December ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠- claphamgrand.com/event/live-with-nat-at-christmas/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Book Club: November's book - All Together for Christmas by Sarah Morgan & December's book (optional extra for the speedy readers) - A Heart for Christmas: Advent Romance by Sophie Jomain Nat's solo chats - any rants always welcome!  Scraping the Barrel - SCAN AND SHOP VIRGIN NO LONGER! Bonce vs list! - Are you a list maker? Always collecting for Nostalgia Fest! What's brewing with the Nieces - are we all skipping the end of summer, all of autumn and going straight to Christmas - Nat's door is! Group chat ettiquette & pranks. Nice Lorraines… get in touch! Advent calendars & gift recommendations v. welcome! Things we're nagging with Linny about - More lateness stories and some cleaning questions, please! The Tony talks chatter - Keep your DIY questions coming, also open to some saucy two paragraph stories for Tony to read out at the Southend show - think cheeky postcards (both in tone and length)! Can we make Tony an influencer and get him any freebies?  TBC Cultural differences ep - inspired by Linny's Mediterranean heritage and her & Ellia's Italian trip, we'd love to hear about the cultural differences you've noticed between the UK and basically ANYWHERE else!  A 'Keep It Light Media' Production Sales, advertising, and general enquiries: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠hello@keepitlightmedia.com⁠⁠⁠⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

Culture Minister Miki Zohar has reiterated his threat to cut funding from the film industry. “The creators of films that harm IDF soldiers will not receive money from the citizens of Israel,” Zohar said. “Not on my watch.” The minister said he has followed through on his threat to end funding for the Ophir Awards — which he cut after the annual ceremony gave its top prize this year to “The Sea,” a film about a Palestinian boy who dreams of seeing the Mediterranean. Zohar also announced that public funding for professional creators’ unions in movies and television will be discontinued beginning in 2026. These unions include those for directors, actors, producers, and editors. KAN's Mark Weiss spoke with the Jerusalem Post film critic Hannah Brown. (Photo:Flash90)See omnystudio.com/listener for privacy information.

Professor Toby Wilkinson. Alexander the Great besieged Gaza, dragging its governor to death to mimic Achilles and signal his dominance. Seeking divine validation, he trekked to the Siwa Oasis, where priests confirmed him as the son of Zeus Ammon. He later founded Alexandria, orienting Egypt toward the Mediterranean. 1842 EGYPT

Professor Toby Wilkinson. Ptolemy I Soter, a scholar and general under Alexander, founded a dynasty by integrating Greek and Egyptian traditions. He appointed Egyptian advisors and created the hybrid god Serapis to unify his subjects, successfully establishing a stable, wealthy empire that included Cyprus and parts of the Mediterranean. 1900 NILE

Join primary care physicians Kate, Gary, Henry and Mark as they discuss 4 new POEM (Patient Oriented Evidence that Matters), chosen for their potential to change practice and improve patient outcomes: Mediterranean diet to prevent diabetes, an update to the community-acquired pneumonia guideline, coffee or decaf for afib, and safety of meds for acute agitation in the elderly. North Dakota Academy of Family Physicians Conference in Big Sky: https://www.ndafp.org/cme/big-sky-conference/ Essential Evidence Plus and all the POEMs: www.essentialevidenceplus.comMed diet to prevent diabetes: https://pubmed.ncbi.nlm.nih.gov/40854218/ Safety of meds for agitation in elderly: https://pubmed.ncbi.nlm.nih.gov/40275439/Updated pneumonia guidelines from ATS/IDSA: https://pubmed.ncbi.nlm.nih.gov/40679934/ Coffee or decaf with afib:  https://pubmed.ncbi.nlm.nih.gov/41206802/

Religion and urban life are the most successful strategies of handling, enhancing, and capitalizing on human sociability. By integrating religious studies, archaeology, and spatial theory, Emiliano Rubens Urciuoli aims to re-describe the formation of Christ religion as urban religion in Citifying Jesus: The Making of a Roman Religion in the Roman Empire (Mohr Siebeck, 2024). Spanning almost four centuries of Christian literature from Paul to Augustine, the author shows that several characteristics commonly attributed to Christ religion are, in fact, outcomes of the distinct ways in which religious agents enact urbanity and interact with the urban space. The study brings the urbanity of religious agents into focus, shedding light on significant elements of religious transformation, innovation, institutionalization, empowerment, and resistance to power. Simultaneously, it explores the key urban features that shaped the emergence and development of Christ religion. Emiliano Rubens Urciuoli is Associate Professor in the Department of History and Cultures at the University of Bologna. Previously he was a postdoctoral researcher at the Max-Weber-Kolleg of the University of Erfurt and has spent research stays in Paris, Berlin, and Geneva. His research interests focus on the history of the ancient Christ religion, methodological advances in the study of ancient Mediterranean religious groups and traditions, issues of theory and method in the accademic study of religions, and the phenomenon of ancient and contemporary urban religion. He is conversant with issues of political theology, sociology of religion, critical theory of space, and critique of ideology (including religious ideologies). Jonathon Lookadoo is Associate Professor at the Presbyterian University and Theological Seminary in Seoul, South Korea. While his interests range widely over the world of early Christianity, he is the author of books on the Epistle of Barnabas, Ignatius of Antioch, and the Shepherd of Hermas, including The Christology of Ignatius of Antioch (Cascade, 2023). Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

⁠⁠Support us on Patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠---"Herod the king, in his raging, charged he hath this day: his men of might, in his own sight, all young children to slay." So goes the Coventry Carol, a traditional English Christmas song commemorating the Massacre of the Innocents in Bethlehem. According to the Christian Gospel of Matthew, the jealous ruler of Judea so feared the arrival of the messiah that he ordered this slaughter of his own infant subjects. Herod's name rings through the ages with tyranny and evil. But who was Herod the Great?This episode of Gladio Free Europe explorers the life and afterlife of Jewish history's most consequential monarch. Liam and Russian Sam situate King Herod in his historical context, as a pious Jewish monarch and a Hellenistic warrior-king. Born into an ambitious family descended from the conquered backwater of Edom, nobody expected Herod would ever assume control of the Hasmonean Kingdom of Judea. But as the Mediterranean world collapsed into a century of bloody turmoil, Herod used dynastic conflicts in both Jerusalem and in Rome to propel himself to the greatest heights of power. After he was suddenly named King of the Jews by the Roman Senate, Herod had to contend with ruling the most fractious kingdom in the Near East, and the most defiant corner of the vast Roman Empire.Though his ancestors were converts to Judaism, brought into the Israelite fold at the point of a sword, Herod reigned as a pious Jew. Even scholars who doubted his commitment to the faith acclaimed his act of rebuilding the temple in Jerusalem, the center of all Jewish ritual. Though a Roman puppet who never attempted to liberate his subjects from foreign domination, Herod brought enormous prosperity and glory to his kingdom. The land that he once ruled is still marked by great works, built in Hellenistic fashion both to honor his God and to honor his own glory.Despite his great successes, Herod was cruel, vindictive, and unceasingly murderous. Although his role in folklore derives from fiction and rumor rather than actual acts, his reputation for cruelty is well-deserved. Deeply paranoid and acutely aware of his own vulnerabilities, Herod dispatched every threat to his reign with unflinching violence. Even his own wives and children could not escape this violence. After his death, Herod would be immortalized not for his contributions to his kingdom and his faith, but instead for his wickedness. This episode will touch on the origins of Hanukkah and of Christmas to understand the career of one of the most fascinating and terrifying figures of the ancient world.

We have an inside look into one of Ukraine's most rapidly evolving tools in its war with Russia. Small unmanned drones have come to dominate the frontlines, long-range strikes against power facilities and the waters of the Black Sea and Mediterranean. Special correspondent Volodymyr Solohub gained rare access to a military unit that's responsible for some of Ukraine's high-profile drone strikes. PBS News is supported by - https://www.pbs.org/newshour/about/funders. Hosted on Acast. See acast.com/privacy

High-protein diets and Mediterranean-style eating are often positioned as competing approaches, but the reality is more nuanced. Using a randomized controlled trial as the foundation, I walk through how these two diets compare for fat loss, body composition, and metabolic outcomes. Rather than framing this as an either–or debate, the focus is on extracting the best elements of both approaches and applying them in a way that actually fits real people and real coaching scenarios. Topics discussed: - High protein diet benefits- Mediterranean diet principles- Fat loss study comparison- Protein and satiety- Thermic effect of food- Study design limitations---------- ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠My Live Program for Coaches: The Functional Nutrition and Metabolism Specialization ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.metabolismschool.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠---------- [Free] Metabolism School 101: The Video Series⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://www.metabolismschool.com/metabolism-101⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠----------Subscribe to My Youtube Channel: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://youtube.com/@sammillerscience?si=s1jcR6Im4GDHbw_1⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠----------⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Grab a Copy of My New Book - Metabolism Made Simple⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠---------- Stay Connected: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram: @sammillerscience⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube: SamMillerScience⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook: The Nutrition Coaching Collaborative Community⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok: @sammillerscience⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠----------“This Podcast is for general informational purposes only and does not constitute the practice of medicine, nursing or other professional health care services, including the giving of medical advice, and no doctor/patient relationship is formed. The use of information on this podcast and the show notes or the reliance on the information provided is to be done at the user's own risk. The content of this podcast is not intended to be a substitute for professional medical advice, diagnosis, or treatment and is for educational purposes only. Always consult your physician before beginning any exercise program and users should not disregard, or delay in obtaining, medical advice for any medical condition they may have and should seek the assistance of their health care professionals for any such conditions. By accessing this Podcast, the listener acknowledges that the entire contents and design of this Podcast, are the property of Oracle Athletic Science LLC, or used by Oracle Athletic Science LLC with permission, and are protected under U.S. and international copyright and trademark laws. Except as otherwise provided herein, users of this Podcast may save and use information contained in the Podcast only for personal or other non-commercial, educational purposes. No other use, including, without limitation, reproduction, retransmission or editing, of this Podcast may be made without the prior written permission of Oracle Athletic Science LLC, which may be requested by contacting the Oracle Athletic Science LLC by email at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠operations⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@sammillerscience.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. By accessing this Podcast, the listener acknowledges that Oracle Athletic Science LLC makes no warranty, guarantee, or representation as to the accuracy or sufficiency of the information featured in this Podcast."

Eden Grinshpan is a TV food personality, author of the bestselling cookbook Eating Out Loud, and the creator of the vibrant online platform Eden Eats. Known for her relatability, raw sincerity, playful goofiness, and bold, veg-forward cooking, Eden brings joy and flavor to everything she touches. She earned her culinary degree from Le Cordon Bleu in London before eating and adventuring her way across Europe, India, Southeast Asia, and Israel, where she spent summers growing up. Her passion for travel and food led to her breakout Cooking Channel series Eden Eats, which she both produced and hosted. She later went on to host Log On & Eat with Eden Grinshpan and serve as host of Top Chef Canada.Eden currently splits her time between New York and Toronto with her husband, Ido, and their two daughters, Ayv and Romi.Her latest cookbook, TAHINI BABY, is a joyful celebration of Middle Eastern– and Mediterranean-inspired, veg-forward cooking. Bursting with fresh flavors, approachable recipes, and Eden's signature flair, TAHINI BABY makes it easy—and fun—to cook like an It-girl in your own kitchen. From noshes and brunch staples to bold veggie mains and next-level sides, plus vibrant condiments, dips, and pickles, Eden invites everyone to roll up their sleeves, get a little messy, and fall in love with food all over again.We discuss: How Eden sets healthy boundaries with technology and social media to protect her well-being and stay present with her familyThe behind-the-scenes journey of writing her second cookbook, Tahini Baby, and why tahini and sesame seeds are the ultimate flavor enhancersEden's approach to balancing motherhood, marriage, and a thriving culinary career, with grace, humor, and honestyTips for bringing big flavor to every dish using fresh summer produce, pantry staples, and Eden's favorite condimentsReal talk about meal prep, and Eden's favorite ways to keep cooking exciting and stress-freeFollow Eden Grinshpan on Instagram: @edeneatsOrder Tahini Baby: https://www.tahinibabybook.com/?fbclid=PAZXh0bgNhZW0CMTEAAae2Q7rqrlp4teTHsLsH0if-JDpr6HReqHWj98QUiOtUsjLDIZE6v5ODkorWUg_aem_o1lGkeiglIKDBU_W6TrpAwLearn more about High Vibration Living with Chef Whitney Aronoff onwww.StarseedKitchen.com Get 10% off your order of Chef Whitney's organic spices with codeSTARSEED on www.starseedkitchen.com Follow Chef Whitney Aronoff on Instagram at @whitneyaronoff and@starseedkitchen

In this episode, we end our journey at the Stable, the humble place where God chose for us to meet His Son. We reflect on the stable of our own hearts, how Jesus chooses to meet us in our own poverty now, and why His very presence brings healing. We also talk about how when we sit in our emptiness, release control, and surrender each part of our lives to God, He is able to work more powerfully in our lives. Finally, we ponder Mary's quiet and loving gaze upon the Christ Child and how we are invited to slow down and notice Jesus smiling back at us.  Friends, we've deeply enjoyed journeying with you this year. As we take a break, please know you are in our prayers. We will see you on January 19th, 2026 when Season 18 begins! Have a blessed and merry Christmas!   Heather's One Thing - Our Abiding Together staff: Camille, Kate, and Kristina! Heather's Other One Thing - The Sisters of Life new St. Francis convent in Steubenville Heather's Third One Thing - Every Sacred Sunday's Edition of the  Catechism of the Catholic Church Sister Miriam's One Thing - Our listeners and Patreon supporters. Thank you! Sister Miriam's Other One Thing - Philosophy and Healing (with Fr. Matthew Rolling) from the Restore the Glory Podcast Michelle's One Thing - The beauty of the different religious orders!   Finally, we arrive at the Stable — the poorest of places, and yet, the holiest of all. Here, in straw and silence, the Infinite takes on skin. The cry of a newborn splits the night open, and suddenly, everything is sacred again The invitation into the mess  Into our own poverty… The cry of our humanity … Worship is not what we think it will look like.    Other Resources Mentioned:  The Nativity Painting by Caravaggio Living from the Heart Jesus Gave You by Dr. James Friesen   Journal Questions: Where do I find myself in "unsatisfactory condition"? What are the scandalous places within me that I want to keep away from the Lord? How am I managing my own creativity rather than welcoming the Holy Spirit into my creativity? What beliefs am I carrying deeply about God? How does God want to heal these beliefs? Where am I afraid? How can I make space for Jesus and spend time with Him in this Christmas season?   Discussion Questions: How are you tempted to sanitize the Mystery of the Incarnation in your own life? Where in my life do I need a new perspective? When have you experienced God coming to you in a way you weren't expecting Him to? How am I seeking control in this season? How can I surrender that control? What are the stables of my life that God is inviting me into deeper surrender?   Quote to Ponder: "I am so glad Jesus was born in a stable, because my soul is so much like a stable. It's poor and in unsatisfactory condition - Yet, I believe that if Jesus can be born in a stable, maybe he can be born in me." (Dorothy Day)   Scripture for Lectio: "In those days a decree went out from Emperor Augustus that all the world should be registered. This was the first registration and was taken while Quirinius was governor of Syria. All went to their own towns to be registered. Joseph also went from the town of Nazareth in Galilee to Judea, to the city of David called Bethlehem, because he was descended from the house and family of David. He went to be registered with Mary, to whom he was engaged and who was expecting a child. While they were there, the time came for her to deliver her child. And she gave birth to her firstborn son and wrapped him in bands of cloth, and laid him in a manger, because there was no place for them in the inn." (Luke 2:1-7)   Sponsor - Fully Mediterranean: Our sponsor today is Fully Mediterranean, a company dedicated to helping people discover the Mediterranean diet and lifestyle, a way of eating and living that is both deeply nourishing and beautifully simple. At Fully Mediterranean, they believe that good health and good food go hand in hand—and that both of these begin in the same place: around the table, where we slow down, gather, connect, and are reminded of God's goodness in the everyday moments of life. It's where we feed not only our bodies, but also our relationships. And it's often where we rediscover joy, connection, and presence. Fully Mediterranean was built on a mission to help people discover a simple, nourishing way of eating and living—a way that brings peace, beauty, and balance into everyday. Their approach is not about pressure or perfection. It's about gently integrating habits that help you live fully, with a sense of gratitude and mindfulness that aligns beautifully with our Catholic faith. What makes the Mediterranean lifestyle so special is that it's not just a way of eating; it's a way of living. It's a lifestyle shaped by mindfulness, by community, and by gratitude. It's about slowing down, savoring what God provides, and sharing meals with the people He places in our lives. It's about choosing foods that nourish the body He entrusted to us—vibrant  vegetables, wholesome grains, fresh herbs, lean proteins, and healthy fats—while also embracing the joy and connection that come from preparing and enjoying meals with others. Fully Mediterranean provides practical, realistic tools, guidance, and inspiration to help you bring these values into your kitchen and everyday life. Through recipes, programs, workshops, and practical nutrition guidance, we help women simplify healthy eating, feel confident in the kitchen, and rediscover the joy that comes from preparing meals that are both good for the body and soul-satisfying. In a world filled with noise, pressure, and quick fixes, the Mediterranean lifestyle offers something gentler and more grounded—an invitation to live intentionally, joyfully, and wholeheartedly. It encourages us to choose foods that honor the bodies God created, to gather more often with the people we love, and to find celebration in simple, nourishing routines. Whether you're looking to support your long-term health, gain energy for your daily responsibilities, or create more meaningful rhythms in your home, Fully Mediterranean is here to guide you every step of the way. We want to help you build a lifestyle that supports your well-being and draws you closer to living the full, abundant life God desires for you.  Because at Fully Mediterranean, we believe that when you nourish your body well, you nourish every part of your life. And when you gather at the table with gratitude, intention, and love, you reflect God's goodness in the most natural, beautiful way. If you're ready to bring more peace, health, and joy into your kitchen—and your life—we invite you to explore all that Fully Mediterranean offers. Discover delicious recipes, practical tips, and inspiring resources designed to help you integrate the Mediterranean way of living into your daily routine with ease and grace. Join us and use the code Abidingtogether20 to receive 20% off any of our products, including our course, ebooks and Substack membership. Join the 30-day Mediterranean challenge starting January 1st for just $8. Visit us at www.fullymediterranean.com, Substack: fullymediteranean.com.substack.com and @fullymediterranean   Chapters:   00:00 Fully Mediterranean  01:37 Intro 02:30 Welcome to the Stable 05:56 Guiding Quote and Scripture Verse 07:12 The Poverty of Our Hearts 11:26 Surrendering the Messy Parts of Our Lives 15:30 Healing Our Image of God 19:31 What it Means to Ponder 21:37 Making Space in the Midst of a Busy Season 28:27 Season 18 Announcement! 28:58 One Things   Music used under license i94Cr0 

Send us a textFinding Light in Darkness: A Chanukah Special with Esther SitbonIn this Chanukah episode of 'From The Inside Out with Rivkah Krinsky and Eda Schottenstein, we discuss the profound themes of light, purpose, and resilience in the face of darkness. Joined by special guest Esther Sitbon, founder and director of Lahaalot, the conversation delves into the challenges and emotional journeys that define their spiritual lives. The episode reflects on the impact of recent tragic events in Sydney and how the teachings of Chanukah can guide us through difficult times. Esther shares her personal journey of discovering her Jewish identity, the importance of Bitachon (trust in Hashem), and the transformative power of bringing light into the world. This inspiring discussion is dedicated to empowering women to elevate their consciousness and live meaningful, connected lives.EPISODE SPONSORSKOSHER TRAVELERSAs Jews around the world are starting to think about the upcoming Pesach, we're grateful to have Kosher Travelers as the sponsor of this episode and to spotlight their Pesach 2026 experience on the Greek island of Rhodes. This thoughtfully curated program combines authentic Yiddishkeit with a breathtaking Mediterranean setting, offering a warm, Chabad-friendly environment that feels soulful, personal, and deeply meaningful. The Rhodes program attracts a diverse, thoughtful crowd of families, couples, and individuals who value depth and quality, alongside an exceptional gourmet culinary experience, outstanding speakers, and engaging Yom Tov programming. One of the major advantages is peace of mind—multiple Sedarim, full Yom Tov coverage, and a strong kids and teen program allow guests to truly be present without the stress of Pesach preparation. With pricing based on double occupancy rather than per person, it also offers outstanding value, along with the kind of personal attention that makes you feel part of a community, not just a guest. To learn more about Pesach 2026 in Rhodes, and get their current special price of 12 nights for the price of 10, visit koshertravelers.com.View Kosher Travelers upcoming trips and learn more here: https://koshertravelers.com/GUEST BIOEsther Sitbon is a teacher, speaker, and community builder based in Miami, and the founder of OT (Orot Torah), a global platform dedicated to helping Jewish women reconnect to their inner light through Torah, trust, and purpose. With over 17 years of experience guiding women from diverse backgrounds, Esther is known for her warmth, depth, and ability to bridge spiritual wisdom with real life. Through her Torah classes, women's midrasha, podcast, and magazine, she empowers women to become lamplighters—revealing their own light and helping others do the same.Follow along with Esther and hear her message here: https://www.instagram.com/esther_sitbon/CHAPTERS00:00 Introduction to Purpose and Light01:31 Sydney Massacre and Chanukah Reflections05:35 This Pesach!08:51 Meet Esther Sitbon11:09 Esther's Journey and Mission15:38 Challenges and Trust in Hashem27:37COMMUNITYJoin the Community! Connect with us on socials to discuss Episode 101, share insights, and continue the conversations you want to have:

In this episode of The PDB Afternoon Bulletin:  First—a major expansion of Ukraine's campaign against Russia's shadow fleet of oil tankers. For the first time in the war, Ukraine has struck a Russian tanker in the Mediterranean Sea, delivering another significant blow to Moscow's energy revenues and their clandestine global shipping network. Later in the show—The manhunt for the Brown University shooter has come to an end. The suspect, who is now also linked to the murder of an MIT professor, has been identified and found dead. But key questions about motive remain unanswered. I'll have the details. To listen to the show ad-free, become a premium member of The President's Daily Brief by visiting PDBPremium.com. Please remember to subscribe if you enjoyed this episode of The President's Daily Brief. YouTube: youtube.com/@presidentsdailybrief Birch Gold: Text PDB to 989898 and get your free info kit on gold Debt Relief Advocates: Learn what debt reduction you may qualify for. Go online and visit https://DRA.com/podcast  Learn more about your ad choices. Visit megaphone.fm/adchoices

Day 1,394.Today, as the dust settles on the critical overnight deal in Brussels to loan €90 billion to Ukraine, we report on another strike against a vessel in Russia's shadow fleet – this time in the Mediterranean Sea. And later, we offer clear answers to the hardy perennial questions you're likely to hear at Christmas parties from those who haven't been following the war, before opening our podcast Secret Santa presents.ContributorsDominic Nicholls (Associate Editor of Defence). @DomNicholls on X.Francis Dearnley (Executive Editor for Audio). @FrancisDearnley on X.Joe Barnes (Brussels Correspondent). @Barnes_Joe on X.Adélie Pojzman-Pontay (Journalist and Producer). @adeliepjz on X.SIGN UP TO THE ‘UKRAINE: THE LATEST' WEEKLY NEWSLETTER:http://telegraph.co.uk/ukrainenewsletter Each week, Dom Nicholls and Francis Dearnley answer your questions, provide recommended reading, and give exclusive analysis and behind-the-scenes insights – plus maps of the frontlines and diagrams of weapons to complement our daily reporting. It's free for everyone, including non-subscribers.CONTENT REFERENCED:EU agrees €90bn loan for Ukraine – but won't use frozen Russian assets (The Telegraph):https://www.telegraph.co.uk/world-news/2025/12/19/european-union-agrees-loan-ukraine/Russia won't get back frozen $300bn assets under latest peace plan (The Telegraph):https://www.telegraph.co.uk/world-news/2025/12/18/russia-wont-get-frozen-300bn-assets-latest-peace-ukraine/ Ukrainian drones blow up Russian oil tanker in Mediterranean (The Telegraph):https://www.telegraph.co.uk/world-news/2025/12/19/ukraine-strikes-russian-oil-tanker-in-mediterranean/LISTEN TO THIS PODCAST IN NEW LANGUAGES:The Telegraph has launched translated versions of Ukraine: The Latest in Ukrainian and Russian, making its reporting accessible to audiences on both sides of the battle lines and across the wider region, including Central Asia and the Caucasus. Just search Україна: Останні Новини (Ukr) and Украина: Последние Новости (Ru) on your on your preferred podcast app to find them. Listen here: https://linktr.ee/ukrainethelatestSubscribe: telegraph.co.uk/ukrainethelatestEmail: ukrainepod@telegraph.co.uk Hosted on Acast. See acast.com/privacy for more information.

PREVIEW Guest: Professor Ed Watts Summary: Professor Watts details the historical inevitability of conflict between Rome and Carthage, driven by Mediterranean geography and control over trade routes between the wealthy East and resource-rich West. He explains how Rome's expansion into Sicily threatened Carthage's commercial dominance, a fate symbolized by the death of Dido. 1900 CARTHAGE