Podcasts about periods

Summary In this episode, Ali Damron discusses the challenges many face in their healing journeys, particularly when they feel they are doing everything right but still not seeing results. She emphasizes the importance of understanding the mind-body connection, the dangers of over-optimization, and how tracking health metrics can lead to hypervigilance. Ali encourages listeners to trust their bodies and find balance in their health practices, while also addressing the role of uncertainty in healing. Takeaways Many patients do more than they need to for healing. The brain's perception of danger affects bodily functions. Over-optimization can lead to increased stress and symptoms. Tracking health metrics can shift from helpful to harmful. Hypervigilance can create a cycle of anxiety and symptoms. The body is capable of healing without constant intervention. Trusting your body is crucial for effective healing. Uncertainty is a natural part of the healing process. Less monitoring can lead to better health outcomes. Healing requires a nuanced approach, not a one-size-fits-all solution Sound bites "Our mind and body are not separate." "The body can heal from crazy things." "Data is not the enemy." Chapters 00:00 Introduction to Healing Challenges 03:10 Understanding the Mind-Body Connection 05:58 The Dangers of Over-Optimization 08:44 Tracking and Monitoring: A Double-Edged Sword 11:52 The Impact of Hypervigilance on Health 14:39 Finding Balance in Health Tracking 17:50 The Role of Uncertainty in Healing 20:41 The Importance of Trusting Your Body 24:05 Conclusion and Call to Action   Ali's Resources:  Calm the Chaos: Practical Tips and Tools for Stopping Anxiety in It's Tracks Course! Consults with Ali  BIOptimizers Magnesium Breakthrough 10% off using code ALIDAMRON10 www.alidamron.com/magnesium Master Your Perimenopause Course + Toolkit "Am I in Perimenopause?" Checklist.  What Hormone is Imbalanced? Quiz! Fullscript (Get 10% off all supplements) "How To Balance Your Hormones For Better Sleep, Mood, Periods and Energy" Free, On Demand Training Website  Ali's Instagram Ali's Facebook Group: Holistic Health with Ali Damron 

Dr. Natalie Crawford, board-certified OB-GYN and REI, answers your fertility questions. Questions Answered: 1. Not TTC yet but has very heavy bleeding with clots and normal labs/imaging. Could this be PCOS alone, or should clotting or other conditions be evaluated—and what tests should be considered? 2. Currently 9 weeks pregnant after 5 early losses and treatment for Asherman's. Is it safe to continue Lovenox in pregnancy, and how long is it typically recommended? 3. After egg retrieval, blast numbers were lower than expected. Husband has a varicocele—does repairing it improve sperm quality or IVF success rates? 4. Off the pill for a year with no return of menses despite normal labs and ultrasound. Poor response to clomid so far—should she switch to letrozole, and what are her future fertility options? 5. With very high AMH and follicle count, is a trigger shot appropriate during a letrozole cycle—and how can OHSS risk be managed? Pre-order Dr. Crawford's debut book, The Fertility Formula, now! ⁠⁠⁠⁠https://www.nataliecrawfordmd.com/book⁠⁠⁠⁠ Want your questions answered on the next episode? ⁠Ask them here!⁠ ⁠⁠https://www.nataliecrawfordmd.com/qa-submissions⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

"I had girls come up to me and say, 'I haven't had my period in X amount of time, how do I get it back?'" Gracen Key, head coach for the Women's Distance program at Fort Lewis College (FLC) in Durango CO joins us to talk about creating a team culture where athletes feel comfortable asking questions like that.  Key joined FLC about two years ago, and is working hard to create a team cuture that celebrates fueling, regular periods, and self expression. After struggling with injuries, and eventually having surgery for a severe hip labrum tear, her personal athletic career seemed over but she was drawn to coaching by mentors in the sport. She's been at three programs so far, and feels strongly about her athletes having regular periods, eating enough, and performing in a way that feels best for them.  We got to bring a Lane 9 workshop to her team last year, and wanted to reconnect with Key to learn more about her coaching philosophies and approach. We hope it's helpful for you, too!  If you're looking for sports nutriton and marathon fueling support for your next training cycle, and/or a coach informed in REDs and women's health, go to our Lane 9 Women's Sport and Health Directory at lane9project.org/directory.  Follow Lane 9 on IG @Lane9Project, and contact us anytime via Lane9project.org

In this episode of Tiny Show and Tell Us, we learn that humans aren't the only mammals who menstruate. We explore the fulvous fruit bat's 33‑day cycle, how reproductive biology differs across species, and why scientists still don't fully understand why menstruation evolved in the first place. Then we take a deep dive into the world of mycotoxins: dangerous compounds produced by fungi. We cover how these toxins form, why they're so hard to eliminate, and risks they pose to agriculture, livestock, and human health.We need your stories — they're what make these bonus episodes possible! Write in to tinymatters@acs.org *or fill out this form* with your favorite science fact or science news story for a chance to be featured.A transcript and references for this episode can be found at acs.org/tinymatters.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of The Dish on Health IT, host Tony Schueth, CEO of Point-of-Care Partners (POCP), is joined by colleagues Mary Griskewicz, Regulatory Resource Center Lead, and Janice Reese, Senior Consultant and Program Manager of FHIR at Scale Taskforce (FAST), for a wide-ranging discussion on two major proposed rules released in mid-December 2025: the HTI-5 proposed rule from the Assistant Secretary for Technology Policy (ASTP) and CMS's latest proposal on healthcare price transparency.Rather than treating these rules as abstract policy exercises, the conversation focuses on what the government is trying to accomplish, how these proposals may reshape the interoperability and data access landscape, and why stakeholder participation during the comment period is not optional if the industry wants workable outcomes.Setting the Stage: How Proposed Rules Become RealityThe episode opens with a level set for listeners who do not spend their days in the Federal Register. Mary walks through how proposed rules originate, typically from legislation or executive policy, and how they move from proposal to public comment to either a final rule, an interim final rule, or, in some cases, a complete pause or reset.She emphasizes a point that often gets overlooked: every public comment is read and reviewed. The agencies group and analyze the comments section by section and respond to themes and concerns in the final rule text. Janice builds on this by explaining that the comment period is where high-level policy intent meets operational reality. The most effective comments are not lengthy manifestos, but specific, experience-based feedback that highlights feasibility issues, sequencing challenges, and unintended consequences.HTI-5: From Experimentation to ExecutionThe discussion then turns to HTI-5, with Mary outlining the core problem the rule is trying to address. Prior certification requirements placed a significant burden on vendors, often locking innovation into long development cycles while the market waited for updates. HTI-5 seeks to modernize this approach by reducing prescriptive certification requirements and relying more on modern, open architecture, particularly FHIR-based APIs, to enable faster, more scalable data exchange.Janice frames HTI-5 as a clear signal that the industry is moving out of the experimentation phase and into execution. By reinforcing a “FHIR-first” direction while pulling back on some certification detail, the rule implicitly raises expectations for real-world performance. As FHIR becomes the default, security, identity, consent, and trust cannot be treated as optional or inconsistently implemented components.From a FAST perspective, this shift is critical. HTI-5 creates the regulatory space, but the infrastructure and implementation guidance needed to make trusted interoperability work at scale must come from industry-led collaboration. Janice explains that FAST's work on security, identity, consent, and national directory services is about operationalizing trust so organizations are not reinventing these foundations on their own.Information Blocking, Automation, and Trust at ScaleA pivotal moment in the conversation centers on HTI-5's clarification that information blocking explicitly includes automated and AI-driven access. Mary underscores that automation is now central to how data moves across the healthcare ecosystem. When access decisions are embedded in APIs, workflows, and algorithms, trust becomes the defining requirement.Janice expands on this by noting that the issue is not just whether data can be accessed, but whether access is appropriate, provable, and governed. As automation increases, expectations shift toward accountability, auditability, and consistent enforcement of identity and consent. FHIR APIs, once viewed as certification checkboxes, are becoming the primary channel for data exchange across networks, including consumer-facing applications.Stakeholder Impacts: Vendors, Providers, and PayersThe episode then walks through how HTI-5 affects different stakeholder groups. For health IT vendors and digital health companies, Janice describes a trade-off: fewer certification guardrails provide flexibility but also remove a layer of protection. Vendors will be judged less on formal compliance artifacts and more on how their systems perform across networks at scale, including security, identity management, and reliability.Mary cautions that vendors should not interpret HTI-5 as traditional deregulation. With HTI-6 already on the horizon, organizations that underinvest now risk facing more stringent outcome-based expectations later. Tony reinforces this point, arguing that the real risk is collective. A single high-profile failure due to weak security or identity practices could undermine trust across the ecosystem and invite a regulatory response that affects everyone.For providers and health systems, the shift means becoming more informed consumers of technology. Certification alone will no longer guarantee interoperability or trustworthiness. Providers will increasingly need to ask vendors how solutions perform in environments beyond a single one and how identity, consent, and security are handled across organizational boundaries.From a payer perspective, Mary explains that while HTI-5 does not directly change prior authorization requirements, it fundamentally reshapes the data access environment. As FHIR APIs become the default, plans will be expected to exchange data more dynamically and through automated workflows. This raises expectations around timeliness, quality, and trust, and accelerates a shift from managing transactions to managing trust at scale.Price Transparency: Compliance Without ClarityThe conversation then transitions to CMS's proposed price transparency rule, with Tony noting the absence of POCP's usual price transparency expert and setting expectations for a higher-level discussion. Mary explains that this tri-agency proposal builds on earlier rules by clarifying standards, easing some reporting burdens, and refining requirements around machine-readable files, metadata, and reporting timelines.While these changes offer some relief to plans, Janice highlights a deeper challenge. Making pricing data available does not make it meaningful. Without consistent ways to connect clinical concepts to billing codes and pricing structures, patients and employers are left with technically accurate but practically unusable information. True transparency will require better integration of pricing data into real-time workflows, supported by APIs, governance, and trust frameworks.Mary also reminds listeners that employers are a critical stakeholder often overlooked in these discussions. As purchasers of coverage, they rely on usable pricing data to understand utilization and manage costs, making their perspective essential during the comment period.The Closing Message: Comment, Participate, Get InvolvedThe episode closes with a strong call to action. Mary urges listeners to “get off the bench” and engage, regardless of which rule is at issue. Comment periods directly affect compliance programs, product roadmaps, and competitive positioning. Janice reinforces that policy alone cannot solve interoperability challenges. Progress depends on shared implementation guidance, testing, governance, and sustained participation in standards organizations and multi-stakeholder initiatives, including FAST.The final takeaway is clear: HTI-5 and the price transparency proposal are not just regulatory events. They are inflection points. Organizations that participate now can help shape outcomes that are achievable, scalable, and trusted. Those that sit out will be left reacting to decisions made without their operational realities at the table.Listeners are reminded that both proposed rules have comment deadlines in late February, and that POCP is available to support organizations in understanding the implications and crafting effective comments. The episode closes, as always, with the reminder that Health IT is a dish best served hot. 

Ali and Dr. Hannah Brandt discussed the challenges women face with weight loss and physique changes, particularly during perimenopause. Dr. Brandt emphasized the importance of a personalized approach to weight loss, starting with a thorough self-assessment to identify individual needs rather than jumping into a one-size-fits-all diet or workout plan. She highlighted that most women fail to recognize their unique starting points, which often leads to unsuccessful weight loss attempts. The discussion also touched on the high rate of dieting failure and the need for a clinical approach to weight loss, focusing on understanding and addressing individual habits and lifestyle factors. Hannah's Resources:  Instagram Website  Ali's Resources:  Calm the Chaos: Practical Tips and Tools for Stopping Anxiety in It's Tracks Course! Consults with Ali  BIOptimizers Magnesium Breakthrough 10% off using code ALIDAMRON10 www.alidamron.com/magnesium Master Your Perimenopause Course + Toolkit "Am I in Perimenopause?" Checklist.  What Hormone is Imbalanced? Quiz! Fullscript (Get 10% off all supplements) "How To Balance Your Hormones For Better Sleep, Mood, Periods and Energy" Free, On Demand Training Website  Ali's Instagram Ali's Facebook Group: Holistic Health with Ali Damron 

This episode marks the return of the podcast after a long hiatus since the previous summer. The hosts, Mimi and Wonne, are joined by a special "plus one", Mimi's three-month-old son, Landon. The conversation is loose and unfiltered, covering Mimi's experience on maternity leave, the challenges of breastfeeding, and her plans for future sterilization surgery.The dialogue shifts into a deep dive into "street logic," specifically critiquing the lack of business acumen among neighborhood drug dealers and the realities of the "crack era" versus modern drug markets. They also discuss a viral video from Detroit involving a school fight sparked by racial slurs and debate the fine line between "situational awareness" and "victim blaming" following a controversial tweet by social media personality Janise Hart.Chapter Timestamps00:00 – The Return & Introducing the "Plus One" (Landon)12:30 – Maternity Leave & The Realities of Breastfeeding25:45 – Street Economics: Why Most Drug Dealers Fail45:20 – Viral Breakdown: The Detroit High School Fight1:05:15 – Janiese's Tweet: Situational Awareness vs. Victim Blaming1:40:10 – Medical Updates: Hysterectomy & Periods in your 40s1:58:00 – Closing Thoughts & Next Week's ScheduleTo get more of the Hoecially Awkward experience, join our Facebook group to engage with other fans and get exclusive content. Plus, don't forget to check out our website and social media channels for more updates. If you want to show some love to Mimi and her new baby, you can find a link to the meal train in the Facebook group. Thanks for listening!email to HoeciallyAwkward@gmail.comInstagram to Hoecially_Awkward

In this episode, we explore the Everest Effect as a compassionate, non-diet framework for healing your relationship with food. Using the metaphor of climbing Mount Everest, we normalize the ups and downs of working with cravings, emotional eating, bingeing, and body image—showing why progress is never a straight line. Periods of feeling grounded and using tools to sit with cravings are part of the climb, while days of overeating are not failures but necessary returns to “base camp” that help us acclimate, gather awareness, and build capacity. Rather than responding with shame or restriction, we invite curiosity, self-compassion, and support, reminding listeners that each cycle deepens trust, resilience, and choice—and that sustainable change with food happens through gentleness, not force.Join my Nourished Mind + Body Community here!Become a sponsor of the Lose Your Cravings Podcast here!patreon.com/loseyourcravingsGet my FREE Guide: Break Free From Nighttime EatingWant to dive deeper into ending your cravings and overeating once and for all? → Book a call with me! Keysa Amaro helps women manage their emotional eating and cravings without deprivation or complicated meal plans so they can show up fully in their life and career.

One of the most beautiful and practical gifts of menstrual cycle awareness is how it awakens a newfound capacity to know and assert our boundaries. As we track our shifting emotions, mental state and energy levels through the cycle month, we get to know our unique strengths and our limits. This helps to build confidence in ourselves and our nature, so that when we become aware of a boundary that has been crossed, we're more able to find a skillful way to use the power of NO. So today we're exploring the power of menstrual cycle awareness for setting boundaries, especially when you're highly sensitive, in the premenstrual phase of your cycle, and in the years running up to and during menopause, and how this is potentially a life-changing and even world-changing act. We explore:How to work with the inner critic voice that invariably wakes up when we decide to claim a boundary and take care of ourselves. How the initiatory times in our menstruality life arc; like matressense, perimenopause, menopause, illness, loss require even stronger boundaries to hold ourselves through liminal times.Why we all need to re-write the story of the emotional messages of inner autumn as boundary signals rather than irrational outbursts.---Receive our free video training: Love Your Cycle, Discover the Power of Menstrual Cycle Awareness to Revolutionise Your Life - www.redschool.net/love---The Menstruality Podcast is hosted by Red School. We love hearing from you. To contact us, email info@redschool.net---Social media:Red School: @redschool - https://www.instagram.com/red.schoolSophie Jane Hardy: @sophie.jane.hardy - https://www.instagram.com/sophie.jane.hardy

Periods are syncing up, and everything! Support the show and follow us here Twitter, Insta, Apple, Amazon, Spotify and the Edge! See omnystudio.com/listener for privacy information.

When Feeling Good Becomes the Goal Instead of the CompassHave you ever heard someone, maybe yourself, say “I checked, and my body said no.” When it comes to making an important decision?Larry and I were talking on our drive home after the Looking at 2026 call about a pattern we've seen again and again, not just in others, but in ourselves. When faced with decisions, even important ones, people often choose based on pain avoidance. The deciding factor isn't what's best long-term, but whether something feels comfortable or uncomfortable in the body. That choice feels reasonable. It's also quietly costly. This will often evolve into a Catch-22 situation, always feeding itself into unending circles that have us spinning on our wheels and not getting anywhere. An example of these spinning wheels when we fall for the body decision making by avoiding pain is when the “higher” self will place us in super painful situations in order to shift us to do something else. Like poverty and bad credit ratings, for example, used to stop us from a shopping addiction. Left field! I know.The Body Is Brilliant — and Not in ChargeI've spoken at length about why body-based resonance and dissonance are not enough to “truth” something even though our body is excellent at finding what is true and what is not. Sensations and emotions can be influenced by unconscious programs, fear responses, or the body's own agenda. However, even though the body is excellent at seeking comfort and relief and we can use that tendency to find what is true from what is false, the body is not designed to evaluate long-term outcomes that include life changes. The body is designed for the here and now comfort cue, illustrated sometimes by the saying, short term pain for long term gain used to push through discomfort in order to achieve, perhaps, better physical fitness. Body says NO, but WE know better.Another dramatic example is substance addiction: the body prioritizes numbness or pleasure despite the soul knowing the long-term consequences can be catastrophic. The body will tell the person that the truth is that if they have a few drinks, their pleasure and comfort will increase. Yup, it's true! A short term pleasure for a long term pain, again an instance where the body doesn't see long term results as relevant.A quieter example is turning down a better job because being the new person feels uncomfortable, even though staying put limits the person's growth. The body is telling the truth when saying that staying with what is familiar is less stressful (in the short term - the body can't see long term).In both cases, comfort wins. Wisdom loses.Why Feeling Good Was Never Meant to Make Life DecisionsI use bodily sensation as a guidance system in very limited ways. It helps me find lost objects or navigate while driving without an address. For that, it's precise and useful.But it does not work for life decisions. Change is uncomfortable. Growth disrupts equilibrium. New directions activate fear and uncertainty in the body. If comfort were the deciding factor, no meaningful transformation would ever occur.Short-Term Comfort Is Not the Same as Long-Term WisdomThe phrase “the path of least resistance” often gets misused. What people actually follow is the path of least discomfort. Because change triggers resistance in the body, the mind, and even our co-creators, choosing comfort often results in staying still. The familiar feels safer than the unknown, even when it leads nowhere.“I wanted to move to a high-frequency community, but it rains there all the time and my body can't stand the rain.”Basing the entire decision of where to live on their body comfort, disregards the entirety of their experience and relationship with their community. Figuring out when it's fear of pain, or rain, making the decision, or an intuitive guiding system is a fine line. Let's learn how to discern what is what when it comes to body discomfort.How the Nervous System Prioritizes ReliefThe body is wired to reduce pain and avoid stress. Discomfort signals danger. The instruction is simple: stop, withdraw, avoid. This system is essential for survival. It is not designed for strategic decision-making. When the body leads, long-term considerations disappear.In our present society, we are taught and wired for instant gratification and endorphin hits. Breaking through the discomfort of change is not something that is encouraged or taught in school. And even the places that teach it, like boot camp in the armed forces, it is done in ways that also include brain washing and following orders that push us past our humaneness. Or cramming for final exams, harsh and hard and uncomfortable, but teaches short term memory of useless data over long term wisdom or discernment.In other words, our society does not teach us any high-frequency reason or way to push past discomfort in order to see a clear long term road ahead.Wisdom Sees Further Than SensationThe body can provide valuable data, but only when framed correctly. Sensations help refine questions. They do not provide answers. Wisdom holds context. It sees timing, consequence, and trajectory. When wisdom leads, the body eventually recalibrates. We have to take this into consideration when dealing with body discomforts as we make our long term decisions.One of the reasons why bodies react so heavily to long term decisions that require change is another aspect of society that is encouraged to disempower us. That is the aspect of teaching people to make decisions on their own (or their spouse if they are married), not as a group or tribe. Group or tribe decision making is so corrupted in society that we have been taught to distrust it absolutely. Huge financial and intellectual investments go into manipulating decision making of leaders and groups of people, making them think they are making good long term decisions when in fact the decisions were made for them. And yes, those manipulations are all comfort/discomfort based. All our bodies are involved in this; emotional, mental, ego, energy as well as physical.I am not giving us an “out” or “excuses” for letting the seeking of comfort and pleasure be our main decision making tool. I am bringing this information into our awareness so that we can understand what is happening and we can pivot from our previous disabling habits and into empowered ones. Let's understand what we are doing and not fall into the blame-game here.Why Listening Only to the Body Shrinks FuturesSomatic information is useful, but it must be interpreted, not obeyed.Periods of high stress, fear, or loss are especially poor times to use bodily sensation to guide decisions. Emotional processing comes first. Otherwise, fear quietly becomes the decision-maker. And if there's something more limiting than choosing comfort, it's choosing from fear. Making long term and life decisions is by default a stressful time for our bodies.So, who is in charge?The body is an extraordinary instrument for navigating a physical world. It is fast, sensitive, and deeply invested in survival. But it was never meant to be a long-term strategist.When we hand authority to comfort or pain avoidance, we don't stay safe. We stay small, through thousands of reasonable-seeming choices that favor relief and pleasure over direction.Discomfort, fear, mental spinning, and emotional exhaustion do not automatically mean we are doing something wrong. They often mean we are doing something new. Whether it is wrong or right needs further work and exploration.The mistake is not feeling these signals. The mistake is letting them decide for us before we can figure out what they are saying.When the body is under stress, the task is not to reorganize our lives around eliminating those sensations. The task is to restore clarity, process the charge, and step into a wider field of awareness where decisions can be made with context, timing, and purpose intact.From that larger awareness, the body can be met with care rather than obedience. Comfort can follow. But it does not lead.Our mission and long term goals don't respond to how comfortable we feel and how much pleasure we are getting moment to moment.High-frequency reality responds to who is in charge. Make sure it's you.The discussion doesn't stop here - listen to the full podcast episode for unfiltered insights from Inelia and our panelists. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.drivingtotherez.com/subscribe

A super light 1–2 day period can feel like a win—but sometimes it's your body's way of saying your uterine lining isn't getting the estrogen and progesterone support it needs. In this episode, Dr. Monica Minjeur explains what light flow can mean, how endometrial thickness and pattern reflect hormone health, and when it's time to check cycle-timed labs and an ultrasound—especially if you're trying to conceive.You'll hear Nina's story: an endurance runner in graduate school with a suddenly lighter period, low iron stores, low-normal estrogen, borderline progesterone, and a thin uterine wall lining. With targeted nutrition, reduced training load, iron repletion, and luteal phase progesterone support, her fertile signs improved, her bleeding normalized, and she felt confident about her fertility plan.If you want a clear, cycle-informed evaluation and a personalized plan, book a free discovery call at radiantclinic.com (click Book Free Discovery Call). We offer in-person care in Cedar Rapids, Iowa, and telehealth across many states.

This is a free preview of a paid episode. To hear more, visit www.theflyingfrisby.comThis has been for ages one of those things that has been going to happen that never actually happens.But on Monday there were signs it is actually going to happen.I'm talking about some kind of financial crisis in Japan, whether in its currency, its debt markets or a bit of both. Because it's so far away, we tend to overlook in Western Europe what a big deal Japan is: but it's the world's 4th largest economy - only the US, China and Germany have greater GDP.But its debt-to-GDP is 230% - 4 times Germany's (~63%), more than double the UK's (100%) and almost double the US's (~124%). But it has sustained these “unsustainable” levels for so long it's now normal. Shorting the yen has been the great widow maker.In addition to roughly $10 trillion of government debt, Japan also carries around $8 trillion of non-financial sector debt, including corporate and household borrowing. This is not new. What may be new is the market's willingness to continue absorbing it at the margin.On Monday Japan Prime Minister Sanae Takaichi called a snap election for February 8th, seeking a stronger mandate for her coalition government. She has high approval ratings, I read, and is looking to capitalise on them, restoring the Liberal Democratic Party's majority in the powerful lower house. Even so, though she is favourite, this is also a gamble.If you live in a third world country such as the UK, I urge you to own gold or silver. The pound will be further devalued. The bullion dealer I recommend is The Pure Gold Company. Pricing is competitive, quality of service is high. They deliver to the UK, the US, Canada and Europe or you can store your gold with them. More here.Takaichi will run on a platform of more stimulus. The worry is how she “pays” for her proposed cuts to food taxes. It's not totally unlike the Liz Truss situation, when she proposed tax cuts without material cuts to spending.How much is enough?I just don't get it with governments. Something doesn't have the desired effect. Instead of stopping and reassessing, they do more. Ooh, this petrol isn't putting out the fire. Let's add more petrol.But the result of her announcement was that Japanese borrowing costs rose sharply to all-time highs (again). 30-year yields posted their biggest daily jump since 2003, and 10-year yields surged 19 basis points. Not quite such a record breaking rise but the sharpest since 2022.Japan's bond market, long regarded as the safest and dullest corner of global finance, is suddenly being treated as risky. Compounding the problem is the fact that Japanese insurers, historically reliable buyers of long-dated bonds when yields rose, have become net sellers. That removes a key stabilising force.Charlie Morris monthly gold report, Atlas Pulse is, in my view, the best gold newsletter out there. Get your copy here. No pay nada.At some point the Bank of Japan may step in and buy bonds to calm things down. That's what usually happens. The risk, however, is that Japan is deemed even more fiscally permissive, the yen weakens further, and inflationary pressures stoke.If the yen carry trade unravels - that is the financial world borrowing Japanese yen at low rates and using the money to invest elsewhere - then everything unravels, and we get the 2020s version of 2008. It's been threatening to happen a long time, but it never quite does. But hot money - aka liquidity - will get sucked out of everything from gold and silver to the stock market to the bond markets to bitcoin, and the world gets a massive margin call. The bottom line is that this raises the risk of more global market volatility. If Japan, long the calmest corner of global finance, becomes unstable, everything priced on the assumption of low and stable interest rates needs to repice. Risk-on flips to risk-off. Speculative assets get hit.Add all the Greenland stuff to the mix and everything looks very shaky all of a sudden.Periods like this are not necessarily about bold calls. They're about deciding where you refuse to be sloppy. So I am taking some action.

Dr. Natalie Crawford, board-certified OB-GYN and REI, answers your fertility questions. Questions Answered: 1. Not TTC yet. Very heavy periods with clots, PCOS, normal labs and imaging, dismissed by doctors — could this be PCOS or a clotting disorder, and what testing is appropriate? 2. 9 weeks pregnant after 5 early losses and treated Asherman's — is it safe to continue Lovenox into the second trimester? 3. Low blast rate after IVF with known varicocele — does repairing a varicocele improve IVF outcomes? 4. 25, no period a year after stopping the pill, poor response to Clomid — should I switch to letrozole, and what are my future pregnancy options? 5. PCOS with very high AMH/AFC starting letrozole — is a trigger shot safe, or does it raise OHSS risk? Pre-order Dr. Crawford's debut book, The Fertility Formula, now! ⁠⁠https://www.nataliecrawfordmd.com/book⁠⁠ Want your questions answered on the next episode? ⁠Ask them here!⁠ https://www.nataliecrawfordmd.com/qa-submissions Learn more about your ad choices. Visit megaphone.fm/adchoices

More girls are getting their first period at 8, 9, even 10 years old — and while there is a normal range for puberty, this trend deserves a deeper conversation. In this episode, Ellie breaks down why early cycles are becoming more common, what history and current research actually show us, and — most importantly — why early menarche is not a neutral event for long-term health. We talk about: What age girls typically should begin menstruating Why “common” does not always mean “optimal” How modern inputs like food quality, environmental chemicals, stress, and sleep disruption are signaling young bodies to grow up faster The long-term health implications of early puberty, including hormone imbalance, metabolic dysfunction, mental health challenges, fertility considerations, and increased disease risk later in life What parents can realistically do now to reduce toxic load and support healthier hormonal timing — without fear, perfection, or going off-grid This episode is not about blame.It's about awareness, empowerment, and stewardship of our daughters' health. Puberty isn't broken.The inputs are. A proactive, education-based course for parents who want to understand hormones, cycles, blood sugar, and modern health inputs — and help their daughters grow up grounded, informed, and supported. ⁠

What happens when someone who is working on their attachment style meets with an avoidant attached style person who may not be working on their healing - they set boundaries. How does that work out? Listen to this podcast as Sarah explains the hot and too heavy too soon dynamics of her relationship, setting boundaries and what happened next. I would love to hear your thoughts on this episode. Support the show

Heavy periods are one of the most common, and most disruptive symptoms women experience as they move through perimenopause. Flooding, clots, changing tampons constantly, disrupted sleep, rising anxiety… these changes often show up together, and they're not random. In this episode, Tara breaks down what's actually happening hormonally in midlife and why low progesterone is so often at the root of heavy periods. She explains the critical differences between natural bioidentical progesterone and synthetic progestins, and why progestins (like those found in birth control or IUDs) are not the solution many women are led to believe they are. In this episode: Why heavy periods are often a progesterone problem in perimenopause Why natural bioidentical progesterone is the solution - not herbs, not wild yam cream, not "wait and see" Why progestins (birth control, Mirena, Slynd, etc.) are not the same thing and can actually make symptoms worse Why many doctors underdose progesterone (or pull it away too quickly) because they aren't trained in HRT How adequate progesterone can lighten periods, improve sleep, reduce anxiety, calm the nervous system, and protect your brain, bones, breasts, and heart IF YOU ENJOYED THIS EPISODE, LISTEN TO THESE NEXT: EPS 99: Everything you need to know about progesterone & replacing it, with Carol Petersen EPS 113: Welcoming back Carol Petersen, RPh, CNP! She's answering all your progesterone questions!  EPS 127: Are you taking a fake, potentially harmful progestin (fake progesterone?). Find out in this episode & what to do instead.  Mentioned in this episode: HRT Made Simple™ - Learn how to confidently speak to your doctor about the benefits of hormone replacement therapy so you can set yourself up for symptom-free, unmedicated years to come without feeling confused, dismissed, or leaving the medical office minus your HRT script. Hair Loss Solutions Made Simple™ – This course will teach you the best natural, highly effective, and safe solutions for your hair loss so you can stop it, reverse it, and regrow healthy hair without turning to medications. The Perimenopause Solution™ – My signature 6-month comprehensive hormonal health program for women in midlife who want to get solid answers to their hormonal health issues once and for all so they can kick the weight gain, moodiness, gut problems, skin issues, period problems, fatigue, overwhelm, insomnia, hair/eyebrow loss, and other symptoms in order to get back to the woman they once were. [FREE] The Ultimate Midlife Perimenopause Handbook - Grab my free guide and RECLAIM your confidence, your mood, your waistline and energy without turning to medications or restrictive diets (or spending a fortune on testing you don't need!).   [BOOK A 30-MINUTE SESSION WITH TARA HERE]

280. Implementing the ONE Lifestyle Change that Improves All Aspects of Health with Sue Becker   Isaiah 61:1 AMP “The Spirit of the Lord God is upon me, Because the Lord has anointed and commissioned me To bring good news to the humble and afflicted; He has sent me to bind up [the wounds of] the brokenhearted, To proclaim release [from confinement and condemnation] to the [physical and spiritual] captives And freedom to prisoners,”   *Transcription Below*   Sue Becker is a gifted speaker and teacher, with a passion to share principles of healthy living in an encouraging way.  She is the co-owner of The Bread Beckers and founder of the ministry, Real Bread Outreach, all dedicated to promoting whole grain nutrition. Sue has a degree in Food Science from UGA and is the author of The Essential Home Ground Flour Book. Sue is a veteran home-schooling mom with 9 children and 13 grandchildren. She and her husband Brad, live in Canton, GA. Through her teaching, countless families have found improved health.   Sue's Instagram: @suebreadbeckers Sue's Website Sue's Podcast   Questions and Topics We Cover: You've supplied us with the knowledge, so now let's move on to the wisdom, which is learning how to apply what we now know. What equipment and grain do we need to get started so that this is possible to incorporate into our lifestyle? Once we mill the grain, how long do we have to use it before it loses its nutritional benefits? How long does it typically take to experience benefits from this lifestyle change and what health benefits can we expect to experience?   Related Episodes from The Savvy Sauce: 14 Simple Changes for Healthier Living with Leslie Sexton and Vasu Thorpe 26 Practical Tips to Eating Dinner Together as a Family with Blogger and Cookbook Co-Author, Rachel Tiemeyer 33 Pursuing Health with Functional Medicine Specialist, Dr. Jill Carnahan 129 Healthy Living with Dr. Tonya Khouri 205 Power of Movement with Alisa Keeton (Revelation Wellness) 212 School Series: Benefits of Homeschooling with Jodi Mockabee 256 Gut Health, Allergies, Inflammation and Proactive Solutions with Emily Macleod-Wolfe 261 Edible Theology with Kendall Vanderslice 270 Female Sex Hormones, Periods, and Perimenopause with Emily Macleod-Wolfe 275 Raising Healthy Kids: Free Tips with Emily Johnson   Connect with The Savvy Sauce on Facebook or Instagram or Our Website   Gospel Scripture: (all NIV) Romans 3:23 “for all have sinned and fall short of the glory of God,”   Romans 3:24 “and are justified freely by his grace through the redemption that came by Christ Jesus.”   Romans 3:25 (a) “God presented him as a sacrifice of atonement, through faith in his blood.”    Hebrews 9:22 (b) “without the shedding of blood there is no forgiveness.”    Romans 5:8 “But God demonstrates his own love for us in this: While we were still sinners, Christ died for us.”    Romans 5:11 “Not only is this so, but we also rejoice in God through our Lord Jesus Christ, through whom we have now received reconciliation.”    John 3:16 “For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.”   Romans 10:9 “That if you confess with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved.”    Luke 15:10 says “In the same way, I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.”   Romans 8:1 “Therefore, there is now no condemnation for those who are in Christ Jesus”   Ephesians 1:13–14 “And you also were included in Christ when you heard the word of truth, the gospel of your salvation. Having believed, you were marked in him with a seal, the promised Holy Spirit, who is a deposit guaranteeing our inheritance until the redemption of those who are God's possession- to the praise of his glory.”   Ephesians 1:15–23 “For this reason, ever since I heard about your faith in the Lord Jesus and your love for all the saints, I have not stopped giving thanks for you, remembering you in my prayers. I keep asking that the God of our Lord Jesus Christ, the glorious Father, may give you the spirit of wisdom and revelation, so that you may know him better. I pray also that the eyes of your heart may be enlightened in order that you may know the hope to which he has called you, the riches of his glorious inheritance in the saints, and his incomparably great power for us who believe. That power is like the working of his mighty strength, which he exerted in Christ when he raised him from the dead and seated him at his right hand in the heavenly realms, far above all rule and authority, power and dominion, and every title that can be given, not only in the present age but also in the one to come. And God placed all things under his feet and appointed him to be head over everything for the church, which is his body, the fullness of him who fills everything in every way.”   Ephesians 2:8–10 “For it is by grace you have been saved, through faith – and this not from yourselves, it is the gift of God – not by works, so that no one can boast. For we are God‘s workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do.“   Ephesians 2:13 “But now in Christ Jesus you who once were far away have been brought near through the blood of Christ.“   Philippians 1:6 “being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.”   *Transcription*   Music: (0:00 – 0:11)   Laura Dugger: (0:12 - 1:45) Welcome to The Savvy Sauce, where we have practical chats for intentional living. I'm your host, Laura Dugger, and I'm so glad you're here.   Thank you to the Sue Neihouser Team for sponsoring this episode.   If you're looking to buy or sell a home this season, make sure you reach out to Sue at 309-229-8831. Sue would love to walk alongside you as you unlock new doors.   I'm thrilled to get to be back with Sue Becker as my guest today. Make sure you go back and listen to part one, which we recorded last week. She was incredible explaining the one nutritional difference that will change everything. And now today, we're going to learn all of the practicals of how to actually implement this into our lifestyle.   Here's our chat. Welcome back to The Savvy Sauce, Sue.   Sue Becker: (1:45 - 1:46) Thank you. It's so good to be with you again. I can't wait to share even more.   Laura Dugger: (1:46 - 1:52) Well, last time you shared just incredible testimonies of the powerful difference that one nutritional change can make. And you root everything even back in the Bible, and God has really led you on this journey. So biblical passages about bread or grain or wheat appear hundreds of times throughout the Bible. But do you have any specific ones that come to mind that God has highlighted in your own life?   Sue Becker: (1:53 - 11:48) Yes, for sure. Shortly after, you know, I think I mentioned there's a way that seems right to a man, but the end thereof is death. And we don't necessarily relate that to bread, but it certainly does describe what happened, you know, when the steel rolling mills displaced the local miller.   And then one, another one is Proverbs 23, verses 1 through 3, I think somewhere thereabouts. You know, white bread has always been around. The wealthy, the royalty, they wanted fluffier bread and they found a way.   And they knew that they could make these sieves, if you would, out of reeds, and they would sift the bran and germ out to produce fluffier bread. But only the wealthy could afford that. Two reasons.   Only the wealthy could afford servants or slaves or bakers, you know, to bake their bread for them. That was the royalty. But then also the poor people, when they sift the bran and germ away, they lose about 25% of the flour.   So, for 100 bag of grain or, you know, 100 pounds of grain, you are going to end up with 75 pounds of flour, 25 pounds of bran and germ. They couldn't give that up. You know, they couldn't just throw away, discard that food source.   So, they ate what was called dirty bread or peasant bread or whatever that we now pay extra money to get back to. But, you know, when I started milling and I read Proverbs 23 in a different light, because what happened with the steel rolling mills, when the white flour came on the scene for the first time in the history of the world, which you won't read about this in a history book, white bread, white flour became food for rich and poor alike. And that's why we began to see sickness and disease.   The wealthy had it. And, you know, the royalty had it. But Proverbs 23 says, “Be careful when you sit down to the king's table. Do not crave his dainties and his delicacies.” And I always thought that might be things like, you know, squid or, you know, eyeballs or foods that caviar, you know, things that we couldn't afford. But dainties and delicacies to me now describes white flour, fluffy things, bread and pastries and cakes.   So, God says don't crave his dainties and delicacies. They are deceitful food. And it even says put a knife to your throat lest you be given the gluttony.   We talked last time about bread. People thinking, you know, gaining weight. Well, you know, the white flour dainties and delicacies.   Yes, they lead to gluttony. So that was one that really came to mind. And then, of course, Isaiah 55 verse two. “Why do you spend your money for that which is not bread and your earnings for what does not satisfy?” And so, I always thought, oh, Lord, I didn't know it wasn't bread. You know, I didn't know that's what I was spending my money on.   But just a few weeks ago, I was thinking about that verse again in a little different light. Like He was saying, why are you spending your money for that which is not bread? We're spending all this money moving away from bread on food, the keto, the fat, the all these the meat.   You know, we're spending our money on all these things that aren't bread. They don't satisfy like bread does. So that was a little different light.   Yes, on the one hand, what I thought I was spending my money on. I didn't know it wasn't bread. But then now all these anti-bread, anti-grain diets.   Why are you God saying, why are you spending your money on all of that on and your earnings for what does not satisfy? So that was a little different light on that picture. And of course, then Haggai chapter one, verse five says, “You sow much, but you reap little you eat, but no one is full. You drink, but you never have enough. And he who earns wages, earns it to put it in a bag with holes in it.” And you may be going, how does that relate to bread?   We spend all this money on food, and I air quotes “food stuff” that is taking our health away, making us sick. To me, that's a bag with holes in it. Because then what do we spend the rest of our money on health care, medicine, whatever.   So those were some, some pretty profound scriptures that God showed me. And 1 Timothy 4:1-3. It says that the Holy Spirit declares that on the last day, some will turn away from the faith and pay attention to deceitful spirits.   And listen to these doctrines of demons. This is the scripture saying this misled by the hypocrisy of liars who forbid marriage and advocate abstaining from foods, which God has created to be gratefully shared by those who believe and have a clear knowledge of the truth. That's pretty powerful.   That's pretty powerful because you can grill yourself a steak. You can eat an apple all by yourself. You can eat fruits and vegetables all by yourself.   You're not going to make one roll. You're not going to make one piece of bread. Bread was made to be shared. And even the word companion means with bread. Did you ever think about that? So, um, that's, that's pretty powerful that in the end times and, you know, wherever you are with that, but we have to believe that there are teachings that are teaching us to for, you know, to not eat foods that God created to be shared and bread is at the top of that list.   So those are some powerful bread scriptures that that have just ministered to me. There's, there's just so many, you know, and Jesus John 6:35, I typically sign my book that way. Jesus says, “I am the real bread of life. And he who comes to me shall be satisfied” in Isaiah 61. That's a verse the Lord gave me so many years ago. And, you know, most people know it, the spirit of the Lord God is upon me because he's anointed me to preach the gospel, you know, and I'll never forget.   I had the great privilege of sharing the gospel one time, which is not something I normally do. And at a women's homeless shelter in Atlanta, and I saw in seven or eight people after I shared gave their life to the Lord. And I was like, oh, this is what I want to do.   I don't want to talk constipation and poop anymore. And surely it's not important. And I really got kind of down about it.   I was like, yes, I want to go share the gospel. This can't be important. And a couple of days later, after that wonderful, glorious experience, I mean, I literally wanted to go hand tracks out on the street corner.   I just wanted to be one of those people. And I was supposed to be going to speak at a women's Bible study, giving my what my children lovingly call mom's poop talk. And I got up and I was like; I didn't want to do it.   And I just cried out to the Lord. I was like, I don't want to talk poop anymore. There's so much more in me besides this.   And surely this can't be important. And again, cried out to the Lord. Again, just turned to my regular Bible reading.   And my verse of the day on my calendar was Isaiah 61, one through three or four, whatever it is. The spirit of the Lord God is upon you. He's anointed and qualified me to preach the gospel.   And I was like, yes. And it says to bind up and heal the broken heart. And I was like, yes, that was those ladies.   I know this is what you want me to do. And then it said, proclaim Liberty to the captives. And in my Amplified version in parentheses, it said spiritual and physical.   And what God spoke so to my heart, he goes, the message that I'm sending you to speak today is to set my people physical captives free. He said, my people aren't spiritually captive. Their physical captives held in captivity by every kind of sickness, disease, snotty nose, constipation, irritable bowel, diverticulitis, whatever.   Big ones and little ones, you know, health issues. And that I got up and I just renewed my passion. And I was like, okay, Lord, this is what you've called me to do.   So that was that was the real game changer. It kind of a game changer for me. I was beginning to see the unimportance of it.   And now, after all these years, I mean, when people hug you and with tears in their eyes, sorry, and tell you that you that you're teaching save their life. Now, I know what God was talking about. And I still love to share the gospel.   I still love to teach the word. And I know God's anointed me to do that as well. But this is definitely where God has called me.   And another time when I was out speaking, he shared and I was, you know, kind of questioning. And it says in Matthew, when the multitudes, when Jesus saw the multitudes coming to him to heal him, you know, to seek healing. It says he had compassion on them because they were harassed, distressed, bewildered and helpless and dejected like sheep without a shepherd.   And it said, and then he goes on to say, and he's telling his disciples, the harvest is plentiful, but the laborers are few. And he spoke to me then and he said, the laborers are few. There's not many out there at that time.   There were not many people out there teaching what I teach, teaching other things, maybe, but not about the bread, real bread. So those have been some life-changing scriptures that have just given me a heart and a passion to keep going. And then, of course, it's the bread stories that just come.   Laura Dugger: (11:49 - 12:19) So it's incredible. So profound. And I'm with you.   I love the Amplified version. Yes. You've supplied us with so much knowledge today and last week.   But now I'd love to move on to the wisdom portion, which is learning how to apply what we now know. So Sue, if we're just getting started, what equipment do we need? And then how is that going to be possible for us to incorporate it into our lives?   Sue Becker: (12:20 - 17:03) So like I said last time, I think we ended with keep it simple. Grain mill, top of the list. I once heard a lady.   She taught a little bit on milling, too. And she said, “I tell everybody you want to change the health of your family. Start with a grain mill.”   And like I say, over and over, I have never seen one dietary change make such profound and extensive, immediate, noticeable, across the board health benefits. So start with a grain mill and you don't have to have a barn. You don't have to have a live by a creek and a gristmill and all of that.   It will sit right on your counter. And still today, after 34 years of milling my own grain, my grain mill still has prime real estate on my counter. And it's the most valuable kitchen tool in my kitchen.   I love the Wonder Mill particularly. We do sell other mills. The NutriMill is a great mill as well.   I like the stainless steel milling heads because they're fast, they're very clean, and they just get the job done very quickly. Stone mills have gotten very trendy and popular. We sell those as well.   They're slower, might be better for a smaller family. They do, you know, have a broader spectrum of from pre-cracking, cracking the grain to very fine flour. And that's why some people are attracted to that.   But if I want cracked grain or coarse ground grain, I just use my blender, which I don't think too many people don't have a blender. You know, we all have blenders. So that's an easy fix for me.   And it's just, to me, the micronizing or the stainless steel milling head mills, the Wonder Mill, the NutriMill, they're just so easy to use. Put them together. I mean, they just snap together, turn it on, pour the grain in.   There's no calibrating, no, you know, adjusting the milling heads and everything. They're just easy, and they're fast, and they mill a lot of flour at once. So if you have a large family like mine, you know, I milled 12 cups of flour in less than a minute by the time I've got my other ingredients ready.   So that's top of your list. And then you're going to have to have some kind of grain. So, like I said, that was the next thing people go, where do I get grain?   And I'm like, well, I guess we need to sell grain, too. So we sell just about every kind of grain or bean here at Bread Beckers. We sell it in food-grade plastic buckets so that it is storable.   You want to keep your grain protected from moisture and bugs and, of course, rodents. So it's grown outside, so there could be bugs undetected in your grain that you might buy in a bag or something like that. But it's really important to protect your investment.   Hard wheat is going to be your grain for yeast bread. So we have hard red and hard white. We do sell also kamut and spelt.   Like my sourdough bread I've got working on right now is a combination of kamut and red wheat, which is one I really, really like. But those are more ancient grains. Those are in the bread-making category of wheat, so you could do that.   And then if you know you're going to make cakes and cookies and things like that, I highly recommend getting some soft wheat. Well, we get ours is grown in Montana, but they have to irrigate to make it soft wheat, so it is grown. We do have a soft red wheat that is grown here in Georgia that we sell and then a soft white wheat that we also sell.   And that's good for your cakes, cookies, brownies, biscuits, things like that. And then corn, mill your own corn. You've never tasted cornbread until you mill your own.   These are just easy quick bread recipes. You can find them all in my book, The Essential Home-Ground Flour Book. So that's it.   And then, of course, basic list of getting started items. Beyond that, you might already have oil. We use extra virgin olive oil.   That's just my oil of choice. There's some other sunflower seed oil, grapeseed oil, avocado oil. Those are good oils.   I just don't need another oil. We import our olive oil from Greece, and it is truly extra virgin olive oil. Unfortunately, the olive oil industry is not very reputable, so you have to know what you're getting.   And we actually were able to visit the olive oil factory and I guess you call them orchards, the fields, two years ago. And that was really great. It's Creighton Mills.   It's a fifth-generation family-owned olive oil company and very, very reputable. And so we know that what we're getting is truly extra virgin. Yeah, you had a question?   Laura Dugger: (17:04 - 17:13) Yeah, just with that, because it is such a corrupt industry, can you elaborate a little bit more about what's special about that?   Sue Becker: (17:13 - 21:07) Yeah, so to be labeled or designated extra virgin olive oil, it has to have a percent acidity. And I do have a podcast on my Sue's Healthy Minutes, “The Fact About Fats”, and I explain what that means. It's not a pH, but it's a percent acidity of 0.8%. And that's a measurement of the, and I'll go into more detail in my podcast, but simply it's just a measurement of the amount of oxidation of those fatty acids that are found in the olives that has taken place. So, 0.8 means that it's a measurement of how much there. And so, it has to meet that requirement to be extra virgin olive oil. Anything less than that is just better and better, you know.   So, our olive oil, excuse me, from the Isle of Crete is where our olive oil comes from in Greece. The basic one we have, the Agrelia, they guarantee that it's 0.8 or less. Most of the time it's 0.5. Then we have one that's 0.2 and so on. And we do have a certified organic. The problem is, and I know not everybody's going to run out and get their olive oil from us, but here's what you want to look for. You want to look for an olive oil that is bottled in the country of origin.   Because the disreputable oil companies, when they bring the olive oil in in barrels and take it, it might be checked there at the dock or whatever. But then when they take it to their factory and bottle it, no one pays attention there. So, they are mixing it with other oils oftentimes.   We used to sell oil that was labeled extra virgin cold pressed olive oil. We had it tested and the results came back that it was less than 1% olive oil. So that tells you it's, you know, the oils you're buying on the shelf, chances are if they're bottled here in America.   Now that I know California makes some. There's actually an olive oil company in South Georgia around Vidalia. They've learned that olives will grow there very well.   And so there's some reputable companies in the United States. So, you know, you just need to know your company. But typically, if it comes from another country and bottled here, you might need to be cautious about that.   So, yeah. So that's what you need to look for. So, I love olive oil.   Contrary to what people try to say that they are selling other oils, olive oil has a perfectly fine smoke point. And you can fry in it. I stir fry in it.   I fry my doughnuts in it. You can take it up to 400 degrees without any issues at all. I do use coconut oil from time to time.   If I'm trying to make something non-dairy, you know, I'll use it in place of butter. But then I also use real butter. So those are my fats that I look for.   And like I said, there's, you know, grapeseed oil is fine. Avocado oil is fine. I think we do sell an avocado oil.   But I don't need a lot of other. Those three, olive oil, coconut oil, and butter are just fine. Yeah.   Okay. And then raw unpasteurized honey. I sweeten my bread with honey and bake with honey if honey will work.   And in most places it will. Where it gets a little tricky working with honey is cakes and cookies and brownies, things like that. I tell people things that have more sugar than flour, you might want to eat in moderation.   And that's where, you know, some alternatives, less refined sweeteners. And we use honey granules and sucanat products for brown sugar and white sugar. So those are just some simple things.   Laura Dugger: (21:08 - 24:17) And now a brief message from our sponsor.   With over 28 years of experience in real estate, Sue Neihouser of the Sue Neihouser Team is a RE-MAX agent of Central Illinois. And she loves to walk alongside her clients as they unlock new doors.   For anyone local, I highly recommend you call Sue today at 309-229-8831. And you can ask her any real estate questions. Sue lives in Central Illinois and loves this community and all that it has to offer.   When unlocking new doors with her clients, Sue works hard to gain a depth of understanding of their motivations and dreams and interests in buying and selling their home. And then she commits to extensive market research that will give them confidence in their decision. Sue truly cares for each of her clients and the relationship she forms with each family along the entire home buying or selling process.   This was absolutely our experience when we worked with Sue and her team. The house that we desired at the time was actually not even on the market. But Sue had a connection and was able to ask those homeowners if they would be willing to sell.   She was timely in her response as she walked us through this whole process. And she helped us sell our home with the right offer coming in hours after it was listed. We kept saying she thought of everything.   And Sue's continued generosity was astonishing. I remember one afternoon after we had settled into our new home and she was knocking on the door dropping off a goodie bag for our family that came from the local bakery. Our daughters also loved getting to know Ms. Sue as she assisted us in finding truly our dream home. So whether you're looking to buy a home for the first time or looking to upgrade or downsize or making the big decision to move to an assisted living from your home of many years Sue will be there to help you navigate the big emotions and ensure the process is smooth and stress-free and that the new doors to be unlocked are ready and waiting for more memories to be made. So, call her today at 309-229-8831 or visit her website at sueneihouser.com.    Thanks for your sponsorship.   I'd love to go into a few of the other ingredients but first if we're even just thinking of the grain ideally we would get to come and visit you and get it from you. We've gone through all the steps.   But if we live elsewhere, two questions. How would we start a co-op so that we could have grain or how do we find out if one's already in our area? And then also are there any fear of glyphosate or any other issues with grain?   Sue Becker: (24:17 - 32:44) Oh wow, that's a loaded question. So, first of all, let's just say if you don't live close to us, we ship buckets of grain every day. UPS, we do.   But the shipping is quite expensive. UPS does not care about the cost of the product. They care about the weight.   And so, once we get it boxed up in the box that we have to ship it in, it's 49 pounds. So, it can cost anywhere from $25 to $30 just in shipping for that bucket of grain. Our grain prices are still very competitive, a lot less than a lot of people out there.   And we do carbon dioxide package our buckets of grain. So, we guarantee that they are bug free. You don't have to put your grain in the freezer.   You don't have to put diatomaceous earth or bay leaves. We've already done it. That's what the carbon dioxide gas has done.   And once it does its job, it's done its job. It doesn't matter now if you open the bucket and go in and out, in and out, in and out. But we realized back, I think I shared our Joseph vision of providing God's people with grain.   Way back, we started something called co-ops. As we traveled and spoke, people would ask that very question. Okay, great.   I'm buying the grain from you now, but what do I do when you leave? You know, I'm in Richmond, Virginia. I'm in Miami, Florida or Orlando, whatever.   So, we developed co-ops. And you can go on our website, breadbeckerscoop.com, and find co-ops in your area. And what that is, we have a coordinator, some person that kind of handles and facilitates the ordering.   If you join a co-op that's the closest to you, you'll get on, you know, there's no cost to join. And you're never obligated to order. If you don't need to order in that cycle, that's fine.   We deliver to each area four times a year. I'm sorry, three times a year, every four months. And so, you'll get an email saying your ordering window is this month.   So, you order, say, in August for a September delivery or June for a July delivery. And everybody's on a schedule. We have them grouped together.   And then you can order as much or as little as you want. And it greatly reduces the shipping cost per bucket. And you typically get a discount for ordering with the co-op as a group.   So that's a great advantage of a co-op. If you can't find one in your area, then email support@breadbeckers.com, and we'll send you the information of starting a co-op in your area. Pretty much all you have to do, because it's pretty streamlined, when people order they just go online, order, and pay us.   But then it's put together as your co-op. And you just have to facilitate the delivery and then making sure everybody knows to come get their product from you. But that's the way it works.   So that would be a great opportunity to get grain and whatever. And like I said, we ship anything on our website you can get through the co-op, most everything, really, really saves on shipping. And then we have certified organic grain here.   And, of course, it can have no chemical, herbicides, pesticides, fertilizers used at all. Contrary to what you may read and hear and see on the internet, wheat is not genetically modified, not at all. Now it was approved for testing and trials last year in August, but up until that point none at all was here in the United States.   And it's still in the trial and testing. I'm praying that it never comes out on the commercial market. But right now, there is no genetically modified wheat, especially that we offer or that's offered out there commercially.   That being said, that means wheat is not roundup ready. If it was sprayed with glyphosate, it would kill the plant. Now, non-organic farmers can use it on their soil to kill, you know, whatever's been growing.   So pre-planting, then once they harvest it, they can use it after harvest. So, there is an issue with, you know, using glyphosates in our non-organic farming techniques. It is very uncommon, contrary to what you hear people say, for a wheat farmer to use roundup or glyphosate as a desiccant to harvest their grain.   It's very, very uncommon in the United States. Colder climates where there's a chance they might lose it to bad weather or whatever, they may. But even still there's other things they prefer to do instead of that because that's expensive.   It's not cheap. You know, you're talking 30,000-acre farms, these, you know, big wheat farmers. So, it's very, very uncommon.   And you can even find that information on the USDA website, that it's less than 3% ever use it like that. Now, like I said, there are other crops and farmers that use it pre and post harvest, but we're very comfortable with our grain suppliers. Most of our wheat comes from Montana.   It's cold. And they still practice pretty traditional farming methods, tilling things under and planting cover crops and things like that. But if you're really, really concerned, then buy certified organic.   I mean, you know, for the price difference, yes, I think it's like $12, but that's for 42 pounds of grain. So, you know, but like I said, we are very comfortable with our farmers, with our suppliers. Our oat supplier says that they spot check and make sure that, you know, no glyphosate is used even on their non-organics.   I think the problem with there, and people are going to say, oh, yeah, but they tested all these cereals and these oat products and found that they all had residual glyphosate. You've got to remember; those are your big food companies. Those are your big pharma, your big, the other pharma, F-A-R-M-E, you know, M-A.   There's no telling, you know, what they do. But, you know, glyphosate use is a significant issue. I want people to understand that.   But it's more in the farming techniques of desiccating after harvest, instead of used to farmers after harvest, the stubbles all there and corn stalks are all there. They would till it all under and then that would decay and, you know, help nourish the soil. Now they're going in, and this is non-organic farming, they're going in and spraying the fields and then just using seed drills.   Not as prevalent, I don't believe, with wheat, but it is used a lot with soybeans, corn, what else, cotton. Cotton is really bad. And there's not a lot you can do.   I mean, we just have to stay informed. But I hate it when I see people passing on misinformation about making it sound like it's just a blanket procedure that's done of desiccating these massive wheat fields, you know. And I've seen pictures; people will show them dead in the field.   Well, the wheat turns very golden and dries out, you know, before harvest. And then once they harvest it, it dies right there in the field. So, it's just kind of a misnomer.   But when in doubt, buy organic. So there. But, you know, I tell people if you're going to avoid toxins and glyphosate the way it's being used in our country today, you would basically have to never leave your house, go naked and probably never eat any food at all, you know.   And think about like lawns and golf courses and things like that. If you live around that, you're being exposed a good bit. So, wheat is actually detoxifying.   So, it passes through the body absorbing toxins. So, I think you're safe with wheat and, you know. But again, buy organic if you're concerned.   Laura Dugger: (32:45 - 32:57) Love that explanation. And then because I think of the other ingredients and bread and even the offerings that you have, what should we be aware of when it comes to salt and emulsifiers?   Sue Becker: (32:58 - 36:23) Yeah. So salt is something I studied later, you know, after I, you know, I, it made sense why they started, you know, separating the bran and germ from the flour too. So, the flour wouldn't spoil, but I'm like, salt doesn't spoil.   Why would they refine salt and do some digging and do some research and you find that natural mined mineral salt has trace minerals that we need, but it's the sodium chloride that makes the salty flavor. So, they, they have learned that they can extract those trace minerals out of the mind mineral salt and sell that to other industries for minerals and leave us with the sodium chloride and it's perfectly salty. So why not do that?   And then so that it will rain, well, it will, you know, “when it rains, it pours” the, you, you're probably too young to know that slogan, but that was a big one when I was growing up. They heat treat the salt so that it does not readily absorb moisture. So the crystals are harder so that when it rains or it's humid, it will pour unlike your unrefined salt that will tend to clump up if it's humid.   So that's what started happening to our salt. And I didn't believe this, but I did just a few weeks ago, go to the store because I haven't bought salt in years. Cause I get it.   We sell Redmond's natural mined mineral salt that comes from Utah, but I went to the store and sure enough, they put anti-caking agents sometimes in some of the brands of salt, dextrose, which is a sugar. Who would have thought that? And just know that you know, the heat treatment is makes it where it doesn't readily absorb moisture.   So that's why you tend to hold fluids when you eat a lot of salty foods. So, it's trying to help your body be able to utilize it. And while we're on salt, I hear a lot of people, they'll ask me, can I make the bread without salt?   My doctors put me on a low salt diet. First of all, that's concerning, but I want to say to you, just getting rid of processed foods, it will greatly diminish your sodium intake from bread to they have, you know, when things are so denatured that they, you know, they smash it, they cook it, they boil it, they take all this out and that out. Well, then it's flavorless.   So, they have to sweeten it and salt it to make you want to even buy it again. So, if you look at ingredient or not ingredient labels, but nutrition labels on processed foods, and I'm talking canned fruits, vegetables, bread products, and all these things, you will see that the sodium levels are much higher than the potassium levels. Well, in nature, that is not the way it is in, in your fresh fruits and vegetables.   Your potassium level is typically twice your sodium level where, so read your labels on your food and you'll see that sodium is typically twice the potassium in processed foods. So that's what I encourage people. You know, you can make bread without salt.   You probably won't like it. It'll be kind of tasteless. If you need to read, if you feel more comfortable reducing the amount of salt, then do that.   But most importantly, quit eating processed foods. That's going to greatly reduce your salt intake and then use a natural mind mineral salt that your body can utilize. So that's salt.   What was the other thing?   Laura Dugger: (36:24 - 36:25) Emulsifier.   Sue Becker: (36:25 - 40:36) Raw unpasteurized honey is what I use. I recommend. And then the emulsifier.   I think you must be talking about lecithin. Lecithin is totally an optional ingredient. You can make great bread without lecithin, but I'm going to tell you, you can make really great bread by adding a little bit of lecithin to your bread dough.   It's a natural emulsifier. It is what's called a phospholipid. It has an acetylcholine that is what it's made of.   And it, it, what it does in your body, it breaks down fat and cholesterol into small enough particles that can get through your capillary wall and into your bloodstream and into your cells and your tissue. It is found in any type of unrefined food that has oil. So, your eggs, your milk, your oils, your unrefined keyword, unrefined oils, and guess where else?   Grains and beans. It's in the, the germ portion of your grains and beans. And that is the nutrient that even without adding it to your bread, it is there already.   And that's the nutrient that I discovered brought brings down cholesterol, blood level cholesterol, because, and somebody kind of argued when I said that one time and I'm like, no, no, no, no. I didn't say cholesterol was bad. Cholesterol is not a bad guy.   I like the way one biochemist puts it. She said, it's just the pig that got stuck in the barn door. It actually does.   It gets stuck in our blood vessels because its big fat molecules are typically big. We need that lecithin in unrefined foods that have oil grains being one of those. And one of the most nutrient dense ones is, is your grains and beans and sources of lecithin, so it breaks those down into small enough particles so that they can get out of our blood and into our tissues and our cells where it is so needed.   Cholesterol is a precursor of just about all your sex hormones, all your anti-inflammatory hormones that your body can make. If it has lecithin it helps vitamin D be converted. The sunshine be converted to vitamin D and our body and it makes; it's a part of the fat and protein layer of every cell in your body.   The cell membrane of every cell in your body. So, it's very, very important to get that cholesterol out of the blood into the cell. So that's lecithin okay.   That was a lot of information. What does it do to our bread? The very same thing it does in your body.   It breaks the oil down. You've all heard the saying oil and water don't mix. Well, it breaks the oil down so that it is small enough particles.   So, it will go mix into your dough a little better and it will make your dough very smooth, very silky. It will make your bread so very soft. And it's the same.   It's the reason they use it in the food industry. They put it in salad dressings so that oil and vinegar will, will mix and stay mixed a little bit better. They started using it in the margarine industry because they're mixing milk and, and milk fats and water.   So, they put the lecithin in there. Now I'm not saying don't eat margarine. That's not what I said.   They put it in Reese's peanut butter cups. That's what makes that chocolate so smooth and creamy. I'm not saying don't eat Reese's peanut butter cups to get your lecithin, but I'm just explaining that's what it does.   It's in your body and outside of your body and your food, and it will make your bread and rolls so soft. And we actually learned when we had a bakery years ago that it helps your bread retain moisture. It keeps it from drying out so quickly. But it's one of those things in Haiti and Tanzania, they don't make bread with lecithin that's an expense that we don't need. But if you want some really, really soft bread and really help my tortilla dough be really smooth and silky and make those tortillas just press out really well. So that's, that's why we use it there.   You can use an egg has lecithin as well. I use both an egg and lecithin, and I have really, really soft bread. So just depends on what you're going for.   I don't typically put it in my sourdough cause that's a different texture. And I don't typically put oil in my sourdough bread.   Laura Dugger: (40:36 - 41:26) So yeah, it just depends on what you're doing there. Okay. That's so good to know.   And with the fresh milled grain, I know that it loses nutritional value each day. And I think you've recommended don't let it go more than three days. You'll have to discard it if you don't use it in that time.   And it makes me just wonder, then I'm going to link to a previous episode that we did on preparing food for our family, because one of the practices I'm thinking of was whatever you're making, make double and freeze half. So, Sue, I'm curious then with the nutritional value, if the freshly milled grain that we use as the flour is used in our baked goods or our bread, but then we put it in the freezer to be consumed at a later time. Does that compromise any of the nutritional value?   Sue Becker: (41:27 - 45:57) Right? Not in, not that I have read and studied what we have to know that as soon as that grain is milled into flour, then now you've exposed the nutrients, the oil and all these to the air and oxidation begins to take place. You might not see it in flour, but you've all seen it in a banana or apple.   You cut it, it starts turning dark right away. So, there's a lot of discrepancy and different viewpoints out there on how long that flour until the flour spoils. Well, that would be kind of like that apple is not spoiled, but definitely oxidation has taken place.   So, years ago, I read some information that in the first day, you can lose as much as 45% by the third day, maybe as much as 90%. I don't, I don't have that information anymore. You know, I never thought I'd be speaking and teaching, so I don't quote it a lot, but I did contact a university, and they said most of the oxidation is going to take place in those first few days after milling.   So exact numbers they didn't give me. But now I will say this, I would never throw flour away. So, I'm not going to say it's bad for you.   And some people say six months to a year is the shelf life of that flour. You're not going to lose your protein. You're not going to lose your fiber.   It's still probably the most nutrient dense flour that you can use and buy. But I will say this, your best bet is once the bread is baked from everything I have studied, the nutritional loss is minimal. So, if you need to make bread ahead, have a baking day, then bake your bread, freeze your bread or whatever you need to do so that it, most of the time, my bread will last for five or six days.   Well, I say it won't mold in that time. Most of the time we eat it before then. So that would, that would be your best bet.   Also storing bread, you want to either freeze it or leave it at room temperature. You don't want to store bread at refrigeration in the refrigerator. It will dry it out and cause it to go stale.   Now, of course, if you have meat or something like that in there that needs to be refrigerated, of course, refrigerated muffins, little higher moisture. So, if you're not going to eat those in the, in a day or two or three, they, they might mold. So put them in the refrigerator.   I have learned a little trick with storing muffins, put a paper towel in the container, either the bag or the container that you're storing them in. It'll really keep them from turning gooey. And of course, always let your bread muffins, whatever completely cool before you package them.   But I never throw flour away. If typically, I travel with a grain mill or with bread, if I'm going on a short trip where I'm not taking my mill or whatever with me, then I'll, I'll take bread with me camping. Our family used to camp one.   Can't take my milk. We did more primitive camping, can't tent camping, can't take my mill with me. So, I would mill up a pail of flour to make pancakes and, and things, you know, while we were camping.   So, we would camp a week. I'm certainly not going to go home. I can't use this.   It's older than three days. So, it's not going to hurt you to go that long, but it's, it's the best is mill the flour, bake your bread, mill your flour when you're ready to do your baking and then freeze or store or whatever. But sometimes that's not always possible.   We went snow skiing a few years ago and we did take the bread machine. We went with my daughter and her family and we took, we opted to take the bread machine and we just milled flour and put it in a pail and we made bread every day. So, we couldn't take both.   So, we did it that way. So certainly there's, there's, there's options. So, yeah, but I never throw flour away.   And if I, if I happened to over mill and I have, you know, some charts that show you about how much grain to mill to get, how much flour. So, I rarely over mill, but sometimes you mill and go, Oh, I can't, you know, emergency have to leave. I would bag it, put it in the refrigerator and just try to use it, you know, as first before you use other things.   Or if I have a little bit leftover, I'll keep it in the refrigerator and use it to dust my countertop or whatever, when I'm rolling my bread or dump it in my, you know, with a big batch of bread I'm using and just not worry about it. But 90% of the bread, no more than that, probably 99% of the bread I eat. I mill the flour, make the bread or the muffins or the pancakes or whatever.   Laura Dugger: (45:57 - 47:00) So I'm so grateful for that clarification. I definitely have information. So that is awesome.   I just wanted to let you know, there are now multiple ways to give when you visit TheSavvySauce.com. We now have a donation button on our website and you can find it under the donate page, which is under the tab entitled support. Our mailing address is also provided.   If you would prefer to save us the processing fee and send a check that is tax deductible, either way, you'll be supporting the work of Savvy Sauce Charities and helping us continue to reach the nations with the good news of Jesus Christ. Make sure you visit TheSavvySauce.com today. Thanks for your support.   So, let's say we've gathered our ingredients. We've made our first recipe. How long does it typically take to experience the benefits from this lifestyle change?   And just to recap, what are some of the health benefits that you may experience?   Sue Becker: (47:01 - 58:28) Well, bowel issues are going to be corrected pretty quickly. For me, constipation was my issue. It was done first day, I ate bread.   Like I said, poop the next morning. A lot of people go, oh, constipation is not my problem. I'm going five times a day or 10 times a day.   So that's more irritable bowel, spastic colon or chronic diarrhea. That may take a week to 10 days to correct, but we've seen people very quickly correct those bowel issues. So, bowel issues are probably the number one, the fastest that you might see.   And I, I, you, I love this story that I tell on a lady, and I used to year. I've been telling it for about 20 years. And I used to call her an older lady, but I'm older than she is.   Then she was then when I called her an older lady. So, this very young lady, she was the mother of a customer of ours. And the customer was her and her husband were missionaries and they were here on furlough.   And she came into the store. Her mother lived in Boston, I believe. And she said, Sue, my mother's having a terrible time.   She it's been on steroids for 10 years for her bowel issues. That you should never do that. And she said, but every time they try to wean her off, she has horrible issues.   She now has bleeding bowels. She can't sleep through the night. She's getting up five times in the night to go to the bathroom.   She can't leave her house. and I hear this a lot. I've had a fella gave testimonies, construction worker.   He goes, “Do you know what? The number one thing I have to find out when I go to check on the job, I have to know where the port-a-john is. I, cause I have to go.”   So anyway, back to this story. They, you know, And she was going to go to the hospital. And that was right about the time.   The gluten-free stuff was coming out. And she said, so she's been told maybe you need to go gluten-free. And she came in and, As a missionary budget, limited budget.   And I said, “You know what? Our ministry will give your mother a grain mill.” She was going.   The daughter was going to spend two weeks with her. And she goes, I'll teach her how to make bread. She thought about it for a minute.   And she goes, I do not know how to make gluten-free bread. Just give me a bucket of red wheat. It can't hurt her.   She's already got bleeding bowels. and if it makes it worse, we'll just stop. She emailed me and said in five days of real bread, her mother was sleeping through the night, no longer having the bowel episodes.   In two weeks while they were there, everything had normalized and her mother had her life back. That's pretty amazing. So, you're gonna see bowel issues correct pretty, pretty quickly.   We've seen that so many times. And then for me, sinus congestion, when your bowels are moving. And we talked about toxins in your colon, sitting in your colon.   We talked about the cancer relationship. But another thing that a lot of people don't realize, what's dumped in your colon and your bowels to be eliminated every day is the stuff your body doesn't want. It's toxic waste, whatever.   And if it's not eliminated every day, it's gonna sit there and get absorbed into your body. And one of your body's reaction to toxins is to make mucus so you can blow it out your nose or cough it up. You know, think about it logically.   When we get sick with a cold or a flu, that organism has made a toxin that our body is trying to get rid of. So, we make all this mucus and that's why you get congestion and you sneeze and you're coughing, you know, so your body can get rid of it. Well, what I learned when I realized I was no longer congested, I started studying.   I was like, how is this happening? Well, that's what I learned, that now that my bowels were dumping and eliminating toxins out of my body every day, I was no longer getting that toxic response of the excess mucus. My body was doing what it needed.   I no longer needed the antihistamines and the decongestants. So that was a big one for me. Of course, the wart story is pretty amazing.   People laughed at me when I told that in the beginning. I knew that it was the bread, that one of my children's warts that he had had for three years went away in the first month. And I discovered that it was the vitamin E that protects every cell in our body and from lots of things, but from being compromised by oxidation.   And if your cell is compromised, it is more susceptible to viral invasion. Viruses are caused by warts. So now that our body, the richest food source of vitamin E is wheat, but it has to be freshly milled.   So now our body was now getting this abundant source of vitamin E, which by the way, we had our bread tested. And one slice provides 100% of your daily vitamin E need. Wow.   Now, I don't necessarily agree with the daily requirement, but still one slice, which no amount of vitamin E was ever put back in enriched bread. But anyway, so I knew that this was the vitamin E protecting the cells and making us less susceptible to viral invasion. And my son's warts went away that he had had for years and in just the first month.   So, we tell that, I would tell that story. And we have now hundreds of wart stories, hundreds of wart stories. The most profound one was lady heard me speak at a homeschool show.   I only have 45 minutes to speak at a homeschool show. And I'm like, woo, a lot of information in that. So, I talk really, really fast.   And sometimes I share this and sometimes I don't. I started to skip my wart story. The Lord, the Holy Spirit just had me stop, tell my wart story.   And I finished that day a little earlier than normal. I never finish early. And I just said, well, you know, does anybody have anything to share?   Two people shared their wart stories. Unbeknownst to me, mom was in my class, walking down the hall to go to another class because there's lots of workshops at these shows, you know. And the Lord told her to come in mine.   There, when I left the room, she was standing outside and told me that. She with tears in her eyes said that she had been praying that God would send her an answer that her daughter had over 500 warts on her. She had had them for, since she was 12 years old, she was now 17.   They had had them all burned off, which they didn't treat the virus. So, they all came back, of course. They had been on different medications.   She goes; they currently have her on ulcer medication saying that maybe it's caused by stress. Okay, so she follows me back to our table where we're making bread. She eats the bread.   She goes, it's delicious. She goes how much is a mill? I told her and she goes; I've paid more than that for one prescription drug that didn't work.   What have I got to lose? I like to cook. We have to eat.   We'll see. Two and a half weeks, two and a half weeks, every wart on that child's body was gone. She had her life back.   She was ashamed. She was embarrassed that she had these nasty patches of warts on her. She wouldn't wear shorts.   She wouldn't swim in public with her friends because she was embarrassed and ashamed. And so that's more than just a wart story. And I tell that the wart story because, I mean, like I said, we have hundreds.   One little girl prayed that God would take her wart away and they heard about the bread and it went away, you know? And because here's my thought. If this bread can improve your resistance to a virus that causes warts that you've had for five, some people 10 years, what other viruses will it protect you from?   That's important to know. And that's what I saw with our, we rarely had colds. We rarely caught flus, you know, from other people.   Not saying we never did, but when we did, we got well very quickly and typically, you know, faster than others. Skin issues. Had a mom in here the other day just say that her, she said, we call your bread, the miracle bread.   Her son had eczema all behind his ears and on his arms, all cleared up. I had another young man come from; he had heard me speak. His wife heard me speak at a conference in Missouri.   They were traveling through, they came to a class, and he came up and said, “Can I hug you?” And I was like, “Well, sure, yeah, go ahead.” And he said, “My wife heard you speak.”   And he said, “what you didn't know is I had this rash on my body and it was stinging. It was burning. Doctor after doctor, medication, steroids, nothing ever helped.”   And he said, “It feels, it felt like fire ants burning me. Had it for years and nothing worked.” His wife heard me speak.   I don't know if she thought, made the correlation with pellagra. I don't know. But anyway, she bought the mill, bought the mixer.   She didn't say anything to me. And he said, within a month, the rash was completely gone. But here's one thing he said.   He goes, “It was so painful. I had gotten to the point where I wanted to die.” That's pretty significant.   And talk, you know, and now within a month, what doctors couldn't fix, the bread did, the nutrients, the B vitamins, the vitamin E, whatever else was in that bread cured his skin issues. And we hear psoriasis, people with psoriasis, it completely goes away in a matter of a few months. Depression, anxiety.   One little girl struggled with depression, and they told her to go gluten-free and it got worse. She was so fearful. She couldn't even sleep in her bedroom.   She had to sleep on the floor in her parents' room. And the mom with tears in her eyes said, within, they decided to not go gluten-free and to try freshly milling. And the little girl is happy and excited and has her life back.   So, I could go on and on and on. And we, you know, just the health of children is powerful to me. And we've seen heart disease.   God says in Psalm 104 that he gave man bread to strengthen and nourish the heart. We've had people say, I mean, well, one lady in particular, this was years ago, I wish I had taken her name to follow up with her, but she said her husband in one month and all she changed was the bread, came off the heart transplant list. She said, the doctor says he's not out of the woods yet, but his heart muscle is functioning so well, can't justify being on the heart transplant list.   And, you know, I read the works of Dr. Wilfred Schutt, world renowned cardiologist. Do you know what he used to treat heart disease? Vitamin E.   And in his book that has nothing to do with milling your own grain and making your own bread, do you know what he attributes heart disease to? When the white flour came on the scene and they started taking the bran and germ out of our flour. He said, we lost the most potent antithrombin, blood thinning and vitamin E for the strength of the heart muscle.   So yeah, we've seen a lot in 35 years or 34 years. It's been amazing. And people write and say, “I know you must get tired of hearing this.” I never get tired of hearing testimonies and stories. And I call them “it's the bread stories” because they tell me it's the bread that's all I've changed and this is what I've seen. And so, and it's, yeah, it's powerful.   Laura Dugger: (58:29 - 58:56) Well, I love because even before we recorded this conversation, we prayed that God would do more than we could ever ask or imagine. And I feel like that's what he has done with bread too. There's still so much more, but you're just to encapsulate a few things, the improved energy, the supported hormones, the ailments that are corrected, there's so much.   And if we want to get started, then can you remind us of your website and what our first step could be today?   Sue Becker: (58:56 - 1:00:59) Yeah, first step, buy a grain mill, buy some grain, start milling your bread. And if you're scared of yeast bread, then make muffins and make pancakes. Machines help, you might all have a mixer that you can go ahead and use to make your yeast breads, but muffins, pancakes, coffee cake, three of my basic ingredients, I mean, my recipes that I started with, that's a wire whisk in a bowl.   You don't need to knead; you don't need to worry about letting it rise. Buy the tools that help you make this a lifestyle. Bread machine, you might see the Zojirushi bread machine behind you, that, I mean, five minutes, mill the flour, five minutes, dump it in, all your ingredients, come back to a baked loaf of bread.   You know, push the start button, come back to a baked loaf of bread. Mixer, for my family, the mixer worked very well because I would mix up dough to make six to nine loaves of bread or six loaves of bread at a time. And I did that twice a week, interspersed with muffins, pancakes, and all of that.   So, keep it simple, get a grain mill, get some grain and get a recipe book that you enjoy and just dive in. You won't be sorry. Go to breadbeckers.com.   You can find a lot of information. Go to our YouTube channel, Bread Beckers YouTube channel. Lots of videos and how-tos and classes, our getting started classes on there.   There's a couple of videos, a basic list of getting started items where I explain to you the hard wheat, the soft wheat, the red wheat, the white wheat, and those things. And I highly recommend, it's a long video, it's three and a half hours long, but it's called Real Bread, the Staff of Life. You can watch it in segments.   Pause me if you need to come back later, but it's very profound information. It's 30 years of studying and research and gleaning the scriptures and science and textbooks. And then Instagram, follow us on Facebook and Instagram.   And then of course, Sue's Healthy Minutes podcast. You will be blessed by all the information there as well as the testimonies that are shared.   Laura Dugger: (1:01:00 - 1:01:19) Incredible. We'll add all of those links in the show notes for today's episode. And Sue, as you remember last time, we are called The Savvy Sauce because savvy is synonymous with practical knowledge or insight.   And so, as my final question for you again today, what is your savvy sauce?   Sue Becker: (1:01:19 - 1:04:32) So what I want to encourage people today is seek the truth. Use your common sense that God has given you. I want to read a quote by a doctor that promotes healthy living, but I want you to listen to what he says.   Here's the quote. “Damage to the gastrointestinal tract from the overuse of antibiotics, anti-inflammatory drugs like Advil or Aleve, acid blocking drugs, we talked about that last time, like Prilosec or Nexium, combined with our low fiber, high sugar diet leads to the development of celiac disease and gluten intolerance or sensitivity and the resultant inflammation.” Did you hear that?   I absolutely agree with that. All those things cause damage to the gastrointestinal tract and lead to allergies and things like that. “This is why,” now there's where I want you to listen and use your common sense.   “This is why the elimination of gluten can be a powerful way to prevent and reverse this and many other chronic diseases.” Next sentence. “The biggest problem is wheat, the major source of gluten in our diet.”   Did you hear wheat or gluten listed in his causes? No, you did not. He is making an illogical conclusion to his own truth that he just presented.   Wheat didn't cause that. Wheat can actually cure that. And you asked me about a verse that has meant so much to me and powerful, profound verse in the scripture, Deuteronomy 24:6.   In that scripture, it's the law. Sometimes you get bogged down in Deuteronomy. I will never forget when I stumbled, didn't stumble, but I was reading this verse and what God showed me.   In that chapter or in that verse, God gave a law for what you could take as a pledge when someone borrowed something from you. In those days, if someone was gonna borrow something, they would leave you with something of value of theirs as a pledge. I'm gonna return what I borrowed from you or I'm gonna pay you back or whatever.   Listen to God's law. He says, “Do not take a man's upper millstone as a pledge for you would be taking his life.” That is pretty profound.   Someone in the early 1900s took our milling stones, took our mills out of our home and we've been losing our health and our life ever since. Wheat is not the biggest problem. Wheat is the answer.   Freshly milled, of course. So contrary to popular belief, everything you read on the internet is not true. So, dig into God's word, find the discrepancy from what you're hearing in the world and what God's word says and let his truth rule and reign in your life.   That would be my advice.   Laura Dugger: (1:04:33 - 1:05:03) That is so good again, Sue, and thank you for getting mills back in our home and thank you for being my returning energetic and intelligent and faithful guest. You're so humble in your approach and you'r

PREVIEW FOR LATER TODAY AI WINTERS: WHEN FUNDING VANISHED Colleague Gary Rivlin. Gary Rivlin explains the history of "AI winters" in the 20th century, periods when funding vanished due to overhyped expectations. He describes how optimism in the 1970s and 1980s regarding expert systems eventually collapsed, turning AI into a "dirty word" for investors until its recent resurgence.1964

To help you ease into 2026 purposefully, we're talking about how the cycle helps you to live in your zone of genius today, which is to say, how practising menstrual cycle awareness helps you to know your own nature and stay close to what you're really great at. We go through the inner seasons of the cycle one by one, sharing how each one can help us to do the courageous, radical act of claiming ourselves and what we love in a world that celebrates constant productivity over joy. We get practical too by sharing a specific zone of genius practice to each cycle phase - enjoy!We explore: The power of doing absolutely nothing in your inner winter at menstruation, or the dark moon, and how it anchors you into connection to your purpose.Why it's so vital to have periods of time where you can experiment in inner spring, to be messy with no inner critic allowed.How to work with your premenstrual discerning energy to take stock and to reflect on what is working and what isn't in your life, so you can stay close to yourself and your zone of genius. ---Receive our free video training: Love Your Cycle, Discover the Power of Menstrual Cycle Awareness to Revolutionise Your Life - www.redschool.net/love---The Menstruality Podcast is hosted by Red School. We love hearing from you. To contact us, email info@redschool.net---Social media:Red School: @redschool - https://www.instagram.com/red.schoolSophie Jane Hardy: @sophie.jane.hardy - https://www.instagram.com/sophie.jane.hardy

Most investors believe patience protects them—but in uncertain markets, hesitation often becomes the most expensive decision they make.Periods like this don't reward confidence or optimism. They reward preparation, discipline, and the ability to act while others are frozen by fear. That tension sits at the center of this conversation.If you're serious about navigating cycles like this with more clarity and support, the real work happens inside the Tribe of Titans multifamily investing community—where operators go deeper on capital strategy, deal decisions, and asset management in real time.

Summary In this conversation, Ali Damron speaks with Cassandra Bodzak, a mindfulness author and holistic living guide, about her journey towards mindful living and nutrition.   They discuss the importance of reprogramming negative food mindsets, building self-trust in nutrition, and the impact of nervous system regulation on decision-making.    Cassandra shares her experiences with postpartum challenges and the significance of creating healthy boundaries with technology.   The conversation culminates in the introduction of Cassandra's new book, 'The Mindful Table', which combines plant-based recipes with mindfulness practices.   Takeaways Cassandra's journey began with her struggles as an actress and body image issues. The importance of listening to one's body and its wisdom. Reprogramming negative food mindsets is essential for holistic health. Postpartum challenges can lead to a relapse in old behaviors. Self-trust is crucial in making nutritional choices. Deciphering intuitive eating requires practice and awareness. Nervous system regulation is key to making healthy decisions. Creating boundaries with technology can enhance mental health. Food choices significantly impact mental and emotional well-being. Cassandra's book 'The Mindful Table' combines recipes with mindfulness practices. Sound Bites "I want to put it out in the world." "You have to trust the process." "Self-trust is at the core of it." Chapters 00:00Introduction to Mindfulness and Holistic Living 03:07Cassandra's Journey: From Actress to Holistic Guide 06:01The Importance of Body Wisdom and Intuition 08:56Reprogramming Food Relationships 11:48Navigating Postpartum Challenges 14:58Building Self-Trust in Nutrition Choices 18:02The Role of Nervous System Regulation 20:51Practical Tools for Mindful Eating 28:26Deciphering Inner Voices and Intuition 31:03The Role of Intention in Health Choices 33:50Nervous System Regulation and Eating Habits 37:04The Impact of Overstimulation on Mental Health 40:02The Importance of Sleep and Self-Care 43:03Setting Boundaries with Technology 55:43Introducing 'The Mindful Table' Book     Connect with Cassandra: Website: https://cassandrabodzak.com/about Instagram: cassandrabodzak Facebook: CassandraBodzak    Ali's Resources:  Calm the Chaos: Practical Tips and Tools for Stopping Anxiety in It's Tracks Course! Consults with Ali  Fullscript (Get 25% off all supplements for Black Friday) BIOptimizers Magnesium Breakthrough 25-33% off using code ALIDAMRON10 www.alidamron.com/magnesium Master Your Perimenopause Course + Toolkit "Am I in Perimenopause?" Checklist.  What Hormone is Imbalanced? Quiz! Fullscript (Get 10% off all supplements) "How To Balance Your Hormones For Better Sleep, Mood, Periods and Energy" Free, On Demand Training Website  Ali's Instagram Ali's Facebook Group: Holistic Health with Ali Damron 

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

Happy New Year! We have a gift for you to help you start your 2026 infused in cyclical wisdom.Everything that Alexandra and Sjanie create at Red School is focused on inspiring us to connect to the power that lives within our cyclical nature, so that we can know and claim our own leadership roles in our lives. So, in service of this, today Alexandra and Sjanie do a power card reading with the Red School power cards, to help you choose a menstrual cycle power to guide your leadership this year.And by leadership they mean what you're built for, your gift for the world. And as Sjanie says in this conversation - your unique way of leading in your life is sourced in your connection to your menstrual cycle. Alexandra added a beautiful visual, saying that it's like an umbilical chord to the source of your being, to the mothership of you. We had so much fun doing this, and our hope is that you feel like we're all sitting together round the kitchen table playing! There are three cards to choose from… which one will be your menstrual cycle power ally for the year to come? We explore:How the menstrual cycle helps us to live our own unique leadership (including Sjanie's latest premenstrual example of how her cycle is helping to grow her up through her journey with self-responsibility). How the menstrual cycle holds us in a sustainable rhythm of self-care, particularly through inviting us to stop and drop our bundles The Red School power cards as a tool for understanding the different menstrual cycle powers that live inside the four inner seasons of the cycle - and you'll have an opportunity to choose one to guide your year ahead.---Receive our free video training: Love Your Cycle, Discover the Power of Menstrual Cycle Awareness to Revolutionise Your Life - www.redschool.net/love---The Menstruality Podcast is hosted by Red School. We love hearing from you. To contact us, email info@redschool.net---Social media:Red School: @redschool - https://www.instagram.com/red.schoolSophie Jane Hardy: @sophie.jane.hardy - https://www.instagram.com/sophie.jane.hardy

Merriam-Webster's Word of the Day for December 31, 2025 is: retrospective • reh-truh-SPEK-tiv • adjective Retrospective describes something that relates to the past or to something that happened in the past. // The museum has curated a retrospective exhibit of the artist's early works. See the entry > Examples: "Our retrospective sense of time hinges on memory: Periods rich in novel, significant experiences feel longer, while routine collapses duration ..." — Marc Wittmann, Psychology Today, 16 Nov. 2025 Did you know? At the year's end, both introspection and retrospection are common. While introspection involves looking inward and taking stock of oneself, retrospection is all about recollecting and contemplating things that happened in the past. A look back at the history of the related adjective retrospective reveals that it retains a strong connection to its past: its Latin source is retrospicere, meaning "to look back at." Retrospective can also be used as a noun referring to an exhibition that "looks back" at an artist's work created over a span of years. Once you have retrospective and retrospection behind you, you can also add their kin retrospect (most familiar in the phrase in retrospect to describe thinking about the past or something that happened in the past) and retro (usually meaning "fashionably nostalgic or old-fashioned") to your vocabulary, too.

Summary In this conversation, Ali Damron and Morgana Lakatos Hayward discuss the complexities of perimenopause and menopause, focusing on the hormonal changes that affect women's health, weight loss, and overall well-being. They explore the inadequacies of traditional dieting methods, the importance of understanding women's unique biological needs, and the role of stress and nervous system regulation in health. The discussion also covers the significance of intuitive eating, self-trust, and the challenges faced by women in the sandwich generation. Morgana shares insights from her 60-Day Shed program, emphasizing a holistic approach to health and wellness. Takeaways Many traditional weight loss methods are based on male biology. Cortisol spikes can lead to hormonal imbalances and weight gain. Fasting may not be suitable for all women, especially during hormonal fluctuations. Chronic dieting can lead to a negative relationship with food. Nervous system regulation is crucial for managing stress and health. Building self-trust is essential for successful intuitive eating. Women in the sandwich generation face unique stressors and challenges. Perimenopause can be reframed as a positive transition phase. HRT and supplements should complement a solid lifestyle foundation. Creating a sustainable lifestyle involves understanding individual needs and preferences. Sound bites "Sometimes more is not better." "It does get easier year by year." "We can all be like okay well why why this?" Chapters 00:00 Introduction to Perimenopause and Menopause 02:56 The Hormonal Impact on Weight Loss 06:01 Fasting and Its Effects on Women 08:57 Chronic Dieting and Its Consequences 11:57 Nervous System Regulation and Stress Management 14:48 Building Self-Trust and Intuitive Eating 17:48 The Sandwich Generation: Balancing Life's Demands 20:17 Reframing Perimenopause as a Transition 21:29 The Role of HRT and Supplements 23:18 Creating a Sustainable Lifestyle 25:36 The 60-Day Shed Program Overview 28:21 Final Thoughts and Community Engagement Morgana's Resources: Website Instagram    Ali's Resources:  Calm the Chaos: Practical Tips and Tools for Stopping Anxiety in It's Tracks Course! Consults with Ali  Fullscript (Get 25% off all supplements for Black Friday) BIOptimizers Magnesium Breakthrough 25-33% off using code ALIDAMRON10 www.alidamron.com/magnesium Master Your Perimenopause Course + Toolkit "Am I in Perimenopause?" Checklist.  What Hormone is Imbalanced? Quiz! Fullscript (Get 10% off all supplements) "How To Balance Your Hormones For Better Sleep, Mood, Periods and Energy" Free, On Demand Training Website  Ali's Instagram Ali's Facebook Group: Holistic Health with Ali Damron 

История царства последних дней / The History of the Kingdom of the Last Days Даниил 7:15-28Даниил 15I. Природа царства последних дней / The Nature of the Kingdom of the Last DaysII. Периоды в царстве последних дней / The Periods in the Kingdom of the Last DaysIII. Последний царь царства последних дней / The Last King of the Kingdom of the Last Days А. Царь, хулящий Бога / The King Who Blasphemes God B. Царь, угнетающий святых / The King Who Oppresses the SaintsIV. Суд над царством последних дней / The Judgment on the Kingdom of the Last Days

You don't have to DIY period recovery. In this podcast episode, Gemma Atkinson shares the journey of regaining her period, discussing the challenges she faced over 10+ years, the importance of support, and the transformative power of self-acceptance. She reflects on how her life has changed since embracing a more flexible and nourishing approach to health, emphasizing the significance of rest, community, and letting go of control. Gemma's story serves as an inspiration for others navigating similar struggles, highlighting that recovery is possible and that life can be fulfilling and joyful again.TakeawaysLife has been good post-recovery, with new opportunities.Recovery has led to unexpected gains in work and personal life.The importance of community support during recovery.Letting go of control is essential for healing.Rest is a crucial component of recovery.Body image issues can fluctuate during recovery.High achievement does not equate to health or happiness.Nutrition education is vital for understanding health needs.Surrendering to the process can lead to freedom.It's okay to seek help and support from others.Apply for coaching w/Cynthia:  https://0u8h3wddwmr.typeform.com/StrategyCallDiscover the truth about HA:  click the link to download Cynthia's fact sheet that debunks common myths and misinformation! Website: https://www.periodnutritionist.comInstagram: www.instagram.com/period.nutritionistFor the full show notes - please visit my website: periodnutritionist.com

How do you know when to pause… and when to push? In this episode, I'm talking about something so many women struggle with—giving themselves permission in hard seasons of life. When you're overwhelmed, burned out, caregiving, dealing with hormone changes, anxiety, or chronic stress, the rules you used to live by don't always apply anymore. I break down how to tell the difference between: when your nervous system truly needs rest, regulation, and compassion, and when a gentle push forward is actually the most supportive thing you can do. You'll also learn about the soothe–danger ratio—a powerful framework that explains why you can be doing "all the right things" and still feel anxious, exhausted, inflamed, or stuck. Most symptoms aren't about one stressor—they're about the balance between signals of safety and signals of threat in your daily life. In this episode, we cover: Why giving yourself permission feels so hard (and why it's not a willpower issue) How to recognize the signs that it's time to pause vs. time to push What "pausing" actually looks like (without guilt or quitting) What healthy "pushing" looks like (without burnout or pressure) The difference between soothing inputs and danger inputs Practical, real-life examples you can apply immediately If you've been feeling overwhelmed, dysregulated, or unsure of what your body actually needs, this episode will help you listen more clearly—without judgment.   Ali's Resources:  Calm the Chaos: Practical Tips and Tools for Stopping Anxiety in It's Tracks Course! Consults with Ali  Fullscript (Get 25% off all supplements for Black Friday) BIOptimizers Magnesium Breakthrough 25-33% off using code ALIDAMRON10 www.alidamron.com/magnesium Master Your Perimenopause Course + Toolkit "Am I in Perimenopause?" Checklist.  What Hormone is Imbalanced? Quiz! Fullscript (Get 10% off all supplements) "How To Balance Your Hormones For Better Sleep, Mood, Periods and Energy" Free, On Demand Training Website  Ali's Instagram Ali's Facebook Group: Holistic Health with Ali Damron 

Many women are taught to view their periods as a nuisance—until midlife brings questions about hormones, bone health, and long-term wellbeing. What if losing your menstrual cycle is more than an inconvenience, and could hold keys to understanding your body's bigger story? Explore how understanding your period and hormones can help you make empowered choices for your health in midlife, with trusted insights from hormone health advocate Dani Sheriff. Reproductive health isn't just for young women or those trying to get pregnant—midlife presents its own set of challenges, confusion, and often frustrating medical experiences for women navigating irregular periods, missed cycles, and hormone shifts. Dani Sheriff shares her lived expertise as a former competitive athlete who lost her period for seven years and how reclaiming it was tied to her health, sense of self, and even her career. Natalie and Dani unpack the link between hormones, bone health, and brain function, and discuss why so many women—and their healthcare providers—overlook critical signals from the body. • Understand why period loss and irregular cycles matter for bone, heart, and brain health in midlife • Learn the warning signs of hypothalamic amenorrhea and why it's often missed • Find out why many women are misdiagnosed—and how to advocate for the right questions with your provider • Explore how nutrition, exercise, and self-compassion can help restore hormonal balance • Identify the emotional side of recovery and why community support makes a real difference Midlife women deserve clear, caring information about hormones—without fear or stigma. This episode offers validation and actionable clarity, whether you're experiencing irregular periods yourself or supporting a daughter, friend, or client through similar changes. Listen for grounded strategies and honest discussion on a topic that's still too often overlooked, so you can feel more confident and connected to your own health. https://www.thehasociety.com https://www.natalietysdal.com https://www.instagram.com/ntysdal https://www.tiktok.com/@ntysdal https://www.facebook.com/NatalieTysdal

Join Katlyn Moss and Dr. Suzanne Dixon for this special episode created with patients in mind!  Sometimes it's hard for patients to open up and discuss their health care needs and questions with their OB/GYN when it comes to symptoms such as irregular periods, painful periods and heavy bleeding. They will highlight some of the most common conditions and treatments throughout the phases of life, from the teenage years through menopause.   We would love your feedback on our podcast!  Please take our listener survey to provide your comments.Follow us on FacebookFollow us on InstagramMusic credit: "Carefree" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 Licensehttp://creativecommons.org/licenses/by/4.0/Please provide feedback here:https://redcap.mahec.net/redcap/surveys/?s=XTM8T3RPNK

Medicare benefit periods can be one of the most confusing—and costly—parts of your coverage. In this episode, we break down how benefit periods work, how they can trigger multiple hospital deductibles in the same year, and why a Medicare Supplement plan may protect you from unexpected out-of-pocket expenses.

If you've struggled with irregular periods, you might have noticed it can be a little tricky to figure out exactly what's going on—and, therefore, exactly what you need to do to get your period back. In this episode, Lara discusses:the two most common explanations for irregular periods,how to tell them apart, andhow hypothalamic amenorrhea is frequently misdiagnosed as PCOS. Links:Prof Jerilynn Prior's paper about hypothalamic suppressionPCOS cannot be diagnosed by ultrasoundCyclic progesterone therapy for PCOSLara's metabolism book

The moon is a big topic of conversation within the Red School community. Many who aren't menstruating practice lunar tracking in place of menstrual cycle awareness, and those who have a menstrual cycle often bring moon-inspired questions, such as: ‘should I bleed on the full moon or the new moon?' And ‘what to do when I'm bleeding but the moon is full and I feel pulled in two directions?'. So today we're exploring how cultivating a connection with the moon can support us to enter circular and cyclical time. Our guest today is visual artist and mother April McMurtry. April has been lunar tracking for twelve years, and describes herself as a guide for repairing our relationship with the cyclical nature of time by attuning to the moon.In today's conversation we explore how following the ebb and flow of the moon can help us to transform our habits of overriding of our cyclical nature, as well as break free from the myth and tyranny of consistency.We explore:April's fascinating response to the question of whether we should bleed on the full moon or the new moon (and it might be different to what you think). How motherhood brought April to burnout, which led her to step back from teaching and lean into the wisdom of the moon as a way to get grounded in rhythms, rest and stillness.The beauty that can be found in darkness, and how the end of all cycles deconstructs, dissolves and empties us out in preparation for the new. ---Receive our free video training: Love Your Cycle, Discover the Power of Menstrual Cycle Awareness to Revolutionise Your Life - www.redschool.net/love---The Menstruality Podcast is hosted by Red School. We love hearing from you. To contact us, email info@redschool.net---Social media:Red School: @redschool - https://www.instagram.com/red.schoolSophie Jane Hardy: @sophie.jane.hardy - https://www.instagram.com/sophie.jane.hardyApril McMurtry: @themoonismycalendar - https://www.instagram.com/themoonismycalendar

That one extra paycheck? It could blow your budget. In 2026, some bi-weekly pay schedules will trigger 27 pay periods instead of the usual 26 - and if you're not planning ahead, you might not notice until your labor costs spike.This episode breaks down exactly who's affected, how to check your calendar, and what adjustments you need to make now so you don't get caught off guard later.InvitationUse the link below to learn more and become an Idomeneo insider. You'll get info to help you unleash your team's engagement, protect your people investment, and grow your leadership muscle.  I can't wait to continue the conversation.https://idomeneoinc.com/welcome/

Summary In this conversation, Ali Damron and Kelly Kessler explore the concept of self-respect and the fawning response, discussing how it manifests in relationships and personal dynamics. They delve into the importance of understanding the nervous system, the impact of grief on personal growth, and the necessity of setting boundaries. The discussion also touches on the pressures of holiday expectations, the challenge of asking for help, and the journey towards internal validation. Ultimately, they emphasize the importance of choosing oneself and cultivating a supportive community. Takeaways Self-respect is crucial for personal growth. Fawning is a response to external pressures and expectations. Understanding the nervous system is key to healing. Self-abandonment can lead to unhealthy relationships. Grief can catalyze significant personal change. Choosing yourself often means setting boundaries. The holiday season can amplify feelings of stress and obligation. Asking for help is a vital skill to develop. Recognizing patterns of behavior is essential for change. Internal validation is more important than external approval. Sound bites "I was completely abandoning myself." "You are allowed to prioritize your peace." "Your energy is worth something." Chapters 00:00 Introduction to Self-Respect and Fawning Response 02:56 Understanding Self-Abandonment and Fawning Patterns 05:58 The Impact of Relationships on Self-Identity 09:01 Navigating Grief and Personal Transformation 12:11 The Role of Community and Support in Healing 15:00 Choosing Yourself: The Journey of Self-Love 17:45 The Pressure of Holiday Expectations and Self-Care 20:54 Asking for Help: Building the Muscle of Vulnerability 27:03 Navigating the Challenge of Receiving Help 28:49 The Illusion of External Validation 29:44 The Pursuit of Fulfillment 31:00 Understanding Personal Desires 32:34 Setting Boundaries in Relationships 35:38 Creating Safety Within Yourself 37:42 Recognizing Fawning Behavior 39:50 The Energy Behind Actions 41:16 Choosing Yourself and Your Peace 43:39 Filtering Relationships 46:38 The Ongoing Journey of Self-Discovery   Kelly's Resources: https://www.instagram.com/drkellykessler/ Self Respect Reset   Ali's Resources:  Calm the Chaos: Practical Tips and Tools for Stopping Anxiety in It's Tracks Course! Consults with Ali  Fullscript (Get 25% off all supplements for Black Friday) BIOptimizers Magnesium Breakthrough 25-33% off using code ALIDAMRON10 www.alidamron.com/magnesium Master Your Perimenopause Course + Toolkit "Am I in Perimenopause?" Checklist.  What Hormone is Imbalanced? Quiz! Fullscript (Get 10% off all supplements) "How To Balance Your Hormones For Better Sleep, Mood, Periods and Energy" Free, On Demand Training Website  Ali's Instagram Ali's Facebook Group: Holistic Health with Ali Damron 

In this episode of the Chuck ToddCast, Chuck confronts the alarming rise of antisemitism following a mass shooting that targeted Jews in Australia on the first night of Hanukkah, reflecting on how hatred now crosses traditional political lines and sharing his own family’s experiences. He argues that social media has become a primary accelerant—profiting from outrage, trapping people in media silos, and rewarding the most extreme voices—while insisting that free speech does not guarantee unlimited reach. The conversation widens to the urgent need for tech reform, growing support for restricting smartphones for kids, and public backlash to Donald Trump’s hands-off approach to regulating AI. Chuck also examines Trump’s foreign policy actions, economic excuses, and erosion of constitutional norms, warning that the U.S. is drifting toward “competitive authoritarianism.” Despite the dangers of normalization and resignation, the episode closes with a reminder that America still has the capacity to push back and reclaim democratic guardrails. Nick Troiano, executive director of Unite America, joins the Chuck ToddCast for a wide-ranging conversation about why America’s political system feels increasingly broken—and what reforms could actually fix it. Troiano explains how ranked-choice voting and primary reform can weaken the grip of the two-party system, produce more representative outcomes, and give voters in places like Alaska and Louisiana more meaningful choices. They unpack why partisan primaries reward conflict over problem-solving, how safe districts all but decide elections before voters reach the general, and why unaffiliated voters are often locked out of taxpayer-funded contests. The discussion expands to the broader reform landscape, from redistricting and campaign finance to unconventional ideas like compulsory representation and even randomly selected legislatures. Troiano argues that periods of political turmoil and inequality have historically led to democratic breakthroughs—and that today’s moment may demand the same. As power continues to consolidate and parties work to protect their advantage, this episode explores whether structural reform, rather than new personalities, is the only path to a healthier, more functional democracy. Finally, Chuck hops into the ToddCast Time Machine to revisit the political and cultural impact of The Simpsons, answers listeners’ questions in the “Ask Chuck” segment and recaps the latest in college football. Get your wardrobe sorted and your gift list handled with Quince. Don't wait! Go to https://Quince.com/CHUCK for free shipping on your order and 365-day returns. Now available in Canada, too! Go to https://getsoul.com & enter code TODDCAST for 30% off your first order. Got injured in an accident? You could be one click away from a claim worth millions. Just visit https://www.forthepeople.com/TODDCAST to start your claim now with Morgan & Morgan without leaving your couch. Remember, it's free unless you win! Protect your family with life insurance from Ethos. Get up to $3 million in coverage in as little as 10 minutes at https://ethos.com/chuck. Application times may vary. Rates may vary. Timeline: (Timestamps may vary based on advertisements) 00:00 Chuck Todd’s introduction 03:00 Mass shooting targets Jews in Australia on first night of Hanukkah 04:30 Antisemitism comes from both sides of the political aisle 06:00 Chuck’s family’s experience with antisemitism 07:15 Biggest culprit in rise in antisemitism is social media 09:45 Social media companies profit from destroying kids & country 11:00 People need to step out of their media silos 13:30 You have the right to speech but not to reach 16:00 Tech companies need to be the focal point for major reform 17:00 Trump’s “light touch” approach to regulating AI is very unpopular 18:45 Tech can get what they want by writing a check to Trump 20:15 Growing support for restricting smartphones for kids/teens 21:15 Most extreme content reaches the most online men* 22:30 Mark Warner says “double tap” strike was 40 mins later 23:30 Strike was indefensible, it’s why Pentagon won’t release video 25:30 Trump has no legal authority from congress for strikes 28:00 Trump basically admits Republicans will lose the midterms 29:00 Trump has begun the excuse making for a bad economy 30:15 Trump spent time working on DC’s golf courses 31:30 Foreign Affairs essay says USA is in competitive authoritarianism 34:30 Trump’s actions subvert rule of law & the constitution 35:15 Competitive authoritarians turn state power on enemies 37:45 Large swaths of the media have caved to the Trump administration 40:00 After Watergate, authoritarian abuse had disappeared… until Trump 41:00 America still has hope for turning away authoritarianism 41:30 Greatest danger is acceptance and resignation 49:15 Nick Troiano joins the Chuck ToddCast 50:30 How did you get started with Unite America 51:30 There’s been pushback to ranked choice voting in recent years 52:15 Ranked choice voting is a salve for partisan primaries 54:15 New York and Maine are only partially ranked choice system 55:45 There are good ways to present ranked choice results 56:15 The current non-ranked system favors the two major parties 58:00 Runoff elections get a bad rap 59:45 Louisiana has a more functional political system due to electoral reform 1:00:45 More Alaskan voters can cast a “meaningful” ballot due to ranked choice 1:02:45 Ranked choice seems to be more beneficial to center left than center right 1:04:00 Ranked choice opponents trying to repeal it in Alaska 1:05:15 The two party wants to protect their power & fight against ranked choice 1:06:15 The status quo is causing our current politics to unravel 1:06:45 What states do you expect to be on the ballot with primary reform? 1:08:00 There’s movement to allow unaffiliated voters to vote in primaries 1:09:00 Politics has become about fighting rather than solving problems 1:11:15 Why is it so hard to galvanize the centrist voters? 1:13:00 Without a representative congress, we’ll get terrible policies 1:13:30 Without competitive elections, we get bad career politicians 1:16:00 Is there an order democracy reforms will need to be passed? 1:18:15 There are multiple potential pathways to make democracy better 1:20:00 Periods of major turmoil & inequality historically lead to major reforms 1:21:15 Is it difficult to find wealthy donors to back nonpartisan reforms? 1:23:15 Strong executive leadership makes it easier for legislatures to follow 1:24:30 Redistricting reform had strong support & has gone in the opposite direction 1:25:30 Trump is weaponizing the primary system to force redistricting 1:27:45 90% of districts in the midterms will be decided before the general election 1:28:30 In safe districts you only can choose what type of Dem/GOP candidate 1:29:30 Should be able to vote on any candidate in taxpayer funded elections 1:31:15 It’s strange that government requires public party affiliation records 1:32:30 Parties shouldn’t be allowed to ask voters to sign party pledge 1:33:30 Campaign finance reform is a salient issue to most voters 1:35:15 We used to be far more engaged politically at the local level 1:37:45 What if we randomly selected legislatures like we do juries 1:38:45 Rural states might be open to compulsory representation 1:40:15 Thoughts on a constitutional convention? 1:41:45 The electoral college is working as intended, but needs updating 1:42:30 The bar is very high for ratification during a convention 1:43:15 If power continues to consolidate, a convention becomes more necessary 1:44:00 Any itch to run for office again? 1:44:45 What are the major issues running as an independent candidate? 1:46:15 There are fewer gatekeepers for getting attention as a candidate 1:48:15 Chuck’s thoughts on interview with Nick Troiano 1:49:15 ToddCast Time Machine December 17th, 1989 1:49:30 Debut of The Simpsons 1:50:45 Simpsons has outlasted entire media eras 1:51:15 Simpsons is brilliant at parodying politics & culture 1:52:00 Burns runs for governor teaches lessons of campaigns 1:52:45 Monorail episode shows failures of debt financing infrastructure 1:53:45 Lisa goes to Washington a great explainer of how DC works 1:54:30 Sideshow Bob rigs an election and wins anyway 1:56:00 Simpsons has had cameos from major political voices 1:56:30 Simpsons spawned an entire industry for adult animation 1:57:30 South Park’s “Simpson’s Did It” was the perfect omage 1:58:15 The Simpsons made audiences smarter about how to consume politics 1:58:30 Ask Chuck 1:59:15 Did Adam Schiff hurt or help Mandella Barnes by endorsing him? 2:02:00 A “shave your head” bet between you and Cillizza over A&M vs Miami? 2:05:15 Why has the donor class become the priority over the public? 2:09:15 Why can companies absorb tariff costs, but can’t raise wages? 2:12:30 College football updateSee omnystudio.com/listener for privacy information.

Nick Troiano, executive director of Unite America, joins the Chuck ToddCast for a wide-ranging conversation about why America’s political system feels increasingly broken—and what reforms could actually fix it. Troiano explains how ranked-choice voting and primary reform can weaken the grip of the two-party system, produce more representative outcomes, and give voters in places like Alaska and Louisiana more meaningful choices. They unpack why partisan primaries reward conflict over problem-solving, how safe districts all but decide elections before voters reach the general, and why unaffiliated voters are often locked out of taxpayer-funded contests. The discussion expands to the broader reform landscape, from redistricting and campaign finance to unconventional ideas like compulsory representation and even randomly selected legislatures. Troiano argues that periods of political turmoil and inequality have historically led to democratic breakthroughs—and that today’s moment may demand the same. As power continues to consolidate and parties work to protect their advantage, this episode explores whether structural reform, rather than new personalities, is the only path to a healthier, more functional democracy. Get your wardrobe sorted and your gift list handled with Quince. Don't wait! Go to https://Quince.com/CHUCK for free shipping on your order and 365-day returns. Now available in Canada, too! Go to https://getsoul.com & enter code TODDCAST for 30% off your first order. Got injured in an accident? You could be one click away from a claim worth millions. Just visit https://www.forthepeople.com/TODDCAST to start your claim now with Morgan & Morgan without leaving your couch. Remember, it's free unless you win! Protect your family with life insurance from Ethos. Get up to $3 million in coverage in as little as 10 minutes at https://ethos.com/chuck. Application times may vary. Rates may vary. Timeline: (Timestamps may vary based on advertisements) 00:00 Nick Troiano joins the Chuck ToddCast 01:15 How did you get started with Unite America 02:15 There’s been pushback to ranked choice voting in recent years 03:00 Ranked choice voting is a salve for partisan primaries 05:00 New York and Maine are only partially ranked choice system 06:30 There are good ways to present ranked choice results 07:00 The current non-ranked system favors the two major parties 08:45 Runoff elections get a bad rap 10:30 Louisiana has a more functional political system due to electoral reform 11:30 More Alaskan voters can cast a “meaningful” ballot due to ranked choice 13:30 Ranked choice seems to be more beneficial to center left than center right 14:45 Ranked choice opponents trying to repeal it in Alaska 16:00 The two party wants to protect their power & fight against ranked choice 17:00 The status quo is causing our current politics to unravel 17:30 What states do you expect to be on the ballot with primary reform? 18:45 There’s movement to allow unaffiliated voters to vote in primaries 19:45 Politics has become about fighting rather than solving problems 22:00 Why is it so hard to galvanize the centrist voters? 23:45 Without a representative congress, we’ll get terrible policies 24:15 Without competitive elections, we get bad career politicians 26:45 Is there an order democracy reforms will need to be passed? 29:00 There are multiple potential pathways to make democracy better 30:45 Periods of major turmoil & inequality historically lead to major reforms 32:00 Is it difficult to find wealthy donors to back nonpartisan reforms? 34:00 Strong executive leadership makes it easier for legislatures to follow 35:15 Redistricting reform had strong support & has gone in the opposite direction 36:15 Trump is weaponizing the primary system to force redistricting 38:30 90% of districts in the midterms will be decided before the general election 39:15 In safe districts you only can choose what type of Dem/GOP candidate 40:15 Should be able to vote on any candidate in taxpayer funded elections 42:00 It’s strange that government requires public party affiliation records 43:15 Parties shouldn’t be allowed to ask voters to sign party pledge 44:15 Campaign finance reform is a salient issue to most voters 46:00 We used to be far more engaged politically at the local level 48:30 What if we randomly selected legislatures like we do juries 49:30 Rural states might be open to compulsory representation 51:00 Thoughts on a constitutional convention? 52:30 The electoral college is working as intended, but needs updating 53:15 The bar is very high for ratification during a convention 54:00 If power continues to consolidate, a convention becomes more necessary 54:45 Any itch to run for office again? 55:30 What are the major issues running as an independent candidate? 57:00 There are fewer gatekeepers for getting attention as a candidateSee omnystudio.com/listener for privacy information.

Periods of highs winds and extreme blow-over risks will impact mainly wind prone sections of I-80, I-25, and I-70 through Saturday morning, while periods of light to moderate snow will impact I-90 in western South Dakota and Wyoming with heavy snow possible tonight in southern Montana. 

In this episode of The Hormone Genius Podcast, Teresa & Jamie break down everything moms need to know about guiding their daughters through puberty, hormone changes, and the first menstrual period. With clarity, compassion, and decades of clinical experience, Teresa and Jamie explain what's normal, what to expect, and how to support tween girls in a world where confusing (and sometimes unhealthy) messages about womanhood are everywhere. ✨ Preparing Your Daughter for Her First Period One of the most meaningful parts of understanding our own cycles is being able to pass that wisdom on to the next generation. Jamie shares that if she could go back, she would have given her younger self reassurance—not embarrassment. For moms, this is an opportunity to set the tone differently. Teaching your daughter about her period before it happens helps her feel confident rather than caught off-guard. Start by normalizing conversations about the female body, using correct terms, and explaining that cervical mucus, mood changes, and breast tenderness can be early signals that her first period is coming. Consider putting together a small “first period kit” with pads, wipes, a change of underwear, and an encouraging note she can keep in her backpack. Most importantly, lead with positivity: remind her that her period is not something to hide, it's a sign of health, maturity, and the amazing way her body works. This episode empowers moms to: Understand the biological process of puberty Recognize the early signs that a first period is coming Support healthy physical, emotional, and hormone development Offer better language, resources, and confidence-building tools Create an open, connected relationship around reproductive health General Cycle Education & First-Period Prep Guiding Star Project – Cycle Show https://guidingstarproject.com/cycle-show/ Natural Womanhood – Period Genius https://naturalwomanhood.org/period-genius/ (Course access: https://naturalwomanhood.courses) Pearl & Thistle – Cycle Prep https://pearlandthistle.com/cycle-prep/ MyCatholicDoctor – Sex & Cycle Education Resources https://mycatholicdoctor.com/our-services/catholic-sex-education-resources/ “Know Your Body” presentation is described as being “brought to an age-appropriate level for adolescents” and is intended for teenage girls to watch (preferably with a parent or guardian). FACTS About Fertility — https://factsaboutfertility.org ALERT, our brand-new Perimenopause Course is officially live. F or just $97, women can dive into a simple, science-backed approach to navigating hormonal shifts with clarity, confidence, and peace. Go to www.hormonegenius.com! We're proud to partner with We Heart Nutrition, a supplement company dedicated to clean, transparent, research-backed formulas that support women's hormone health, energy, gut function, and overall well-being. Whether you're navigating PMS, perimenopause, low energy, or simply want to nourish your body more intentionally, their products are crafted with high-quality ingredients you can trust. Podcast listeners get an exclusive 20% off their first order at weheartnutrition.com with the code GENIUS at checkout. Disclaimer: The views expressed by our guests are their own and do not necessarily reflect those of The Hormone Genius Podcast. This content is for information is not intended to be a substitute for actual medical or mental health advice from a doctor, psychologist, or any other medical or mental health professional.

Governor Newsom said new fire regulations would be ready by the end of the year - find out why the state has pushed them back. One local city will vote tonight on banning evictions until tenants owe a month of back rent. Even higher income households in L.A. County are having trouble accessing food. Plus, more from Evening Edition. Support The L.A. Report by donating at LAist.com/join and by visiting https://laist.comThis LAist podcast is supported by Amazon Autos. Buying a car used to be a whole day affair. Now, at Amazon Autos, you can shop for a new, used, or certified pre-owned car whenever, wherever. You can browse hundreds of vehicles from top local dealers, all in one place. Amazon.com/autosVisit www.preppi.com/LAist to receive a FREE Preppi Emergency Kit (with any purchase over $100) and be prepared for the next wildfire, earthquake or emergency! Support the show: https://laist.com

Summary In this conversation, Ali Damron and Kayla Girgen discuss the benefits of rucking, a form of exercise that involves walking with weight. Kayla shares her journey from a corporate job to becoming a registered dietitian and personal trainer, emphasizing the importance of evolving perspectives on nutrition. They explore the role of AI in nutrition coaching, the integration of rucking with other forms of exercise, and the significance of managing stress and sleep for overall health. Kayla also highlights her upcoming book and programs designed to help women navigate their health journeys, particularly during midlife. Takeaways Rucking is an accessible and effective form of exercise for women. Nutrition perspectives have evolved significantly over the years. AI can assist in nutrition coaching but cannot replace human interpretation. Rucking provides both physical and mental health benefits. It's important to integrate rucking with strength training for optimal results. Women can start rucking with as little as 10 pounds of weight. Rucking can help manage stress and improve blood sugar levels. Sleep and stress management are crucial for weight management in midlife. CGMs provide valuable insights into how lifestyle factors affect health. Community support is essential for maintaining motivation in health journeys. Sound bites "Rucking is walking with weight." "Rucking can help counter bone density." "Rucking is cardio that doesn't suck." Chapters 00:00 Introduction to Rucking and Kayla's Journey 03:01 The Evolution of Nutrition Perspectives 06:08 The Role of AI in Nutrition and Coaching 08:57 Understanding Rucking: Benefits and Basics 11:50 Rucking vs. Traditional Strength Training 15:00 Equipment Choices for Rucking 18:09 Integrating Rucking into a Fitness Routine 21:08 Rucking as a Sustainable Exercise Option 24:18 Rucking vs. Traditional Cardio 33:00 Navigating Mid-Life Weight Changes 41:20 The Role of Data in Stress Management 43:25 Upcoming Projects and Community Engagement Find Kayla Online: KaylaGirgenRD.com TikTok Facebook Instagram YouTube LinkedIn Ali's Resources:  Calm the Chaos: Practical Tips and Tools for Stopping Anxiety in It's Tracks Course! Consults with Ali  Fullscript (Get 25% off all supplements for Black Friday) BIOptimizers Magnesium Breakthrough 25-33% off using code ALIDAMRON10 www.alidamron.com/magnesium Master Your Perimenopause Course + Toolkit "Am I in Perimenopause?" Checklist.  What Hormone is Imbalanced? Quiz! Fullscript (Get 10% off all supplements) "How To Balance Your Hormones For Better Sleep, Mood, Periods and Energy" Free, On Demand Training Website  Ali's Instagram Ali's Facebook Group: Holistic Health with Ali Damron 

Actress and model Delilah Hamlin and software engineer Hayley Pearson didn't know each other before walking into the hospital—but after receiving endometriosis surgery from Dr. A on the same day, they met in recovery and instantly connected over their shared struggles. In this episode, they open up about their diagnosis, their surgeries, their healing journeys, and the friendship that grew from one unexpected moment.This episode breaks down what endometriosis really is—clear, accessible, and grounded in real medical insight. We walk through the most common warning signs, the subtle symptoms people often overlook, and how to know when it's time to advocate for yourself and ask for help. If you've ever wondered whether your pain is “normal,” this conversation is a must-listen.Subscribe to SHE MD Podcast for expert tips on PCOS, Endometriosis, fertility, and hormonal balance. Share with friends and visit SHE MD website and Ovii for research-backed resources, holistic health strategies, and expert guidance on women's health and well-being.SponsorsiRestore: Reverse hair loss with @iRestorelaser and unlock HUGE savings on the iRestore Elite with the code SHEMDPOD at https://www.irestore.com/SHEMDPOD!Cymbiotika: Go to Cymbiotika.com/Shemd for 20% off plus free shippingProlon: Prolon is offering SHE MD listeners 15% off sitewide plus a $40 bonus gift when you subscribe to their 5-Day Program!Vibrant Wellness: Ask your provider for the Hormone Zoomer by Vibrant Wellness — or find a Vibrant-certified provider today at vibrant-wellness.com/SheMDAura Frames: $35 off with code SHEMDWhat You'll Learn How to recognize symptoms of endometriosis and avoid misdiagnosisThe importance of finding an experienced specialist for surgeryFertility preservation and egg count testing considerationsHow chronic inflammation impacts ovarian reserveKey Timestamps00:00 Introduction and episode overview01:50 Fear, self-doubt, and uncertainty before diagnosis04:33 Explanation of PMDD10:00 Acne, bloating, hormonal imbalance, and painful periods15:55 Why women's pain is dismissed and misdiagnosed29:20 Finding skilled endometriosis surgeons32:00 Checking and freezing eggs39:00 Painful sex and its impact on relationships48:00 Mental health and sobriety 51:00 Autoimmune risk and systemic inflammation52:35 Self-advocacy, research, and navigating the healthcare systemKey Takeaways Women's pain is often dismissed, making self-advocacy and research essentialPainful sex and severe menstrual symptoms can signal endometriosis, not “normal” crampsEarly diagnosis and surgery by an experienced specialist can protect fertilityChronic inflammation from endometriosis can affect ovarian reserve and overall reproductive healthEndometriosis is linked to autoimmune risks, highlighting the need for comprehensive careLinks:Delilah's Instagram: https://www.instagram.com/delilahbelle/?hl=enEndometriosis Foundation of America: https://www.endofound.orgAmerican College of Obstetricians and Gynecologists: https://www.acog.orgSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Send us a textAre you struggling with low sales and traffic on Amazon, especially during the offseason or after big shopping events like Black Friday? In this video, Noah Wickham from My Amazon Guy shares proven strategies for increasing sales, improving your Amazon PPC campaigns, and using the Search Term Impression Share Report to optimize your ads effectively.When sales are low, traffic dips, and you're facing the challenges of a competitive marketplace, it's the perfect time to double down on keywords, optimize your bids, and refine your strategies. Noah Wickham provides actionable advice on how to improve your Amazon rankings, adjust your bids for top of search and rest of search, and how seasonal products should be handled for maximum impact during your low sales periods.Ready to optimize your Amazon ads and boost your sales? Book a strategy call with one of our experts today and get personalized insights to grow your business! https://bit.ly/4jMZtxu#AmazonAds #EcommerceGrowth #BlackFriday2025 #AmazonSellingTips #salesoptimization ----------------------------------------------------------------------Want free resources? Dowload our Free Amazon guides here:Q4 Selling Playbook: https://bit.ly/46Wqkm3 2025 Ecommerce Holiday Playbook: https://bit.ly/4hbygov Amazon PPC Guide 2025: https://bit.ly/4lF0OYX 2025 Ecommerce Holiday Playbook: https://bit.ly/4hbygovAmazon Crisis Kit: https://bit.ly/4maWHn0Amazon SEO Toolkit: https://bit.ly/457zjSlTimestamps:00:00 – Should you outsell your competition on keywords when sales are low to rank for keywords?01:07 – Why are impressions recovering but sales still low during Black Friday week?02:08 – Is it best to wait for December for better sales if Black Friday sales are poor?05:30 – How much should I increase my product price without affecting sales momentum?07:51 – How do I structure ads for a small niche category with limited keywords?09:30 – How can I use the search term impression share report to optimize my campaigns?----------------------------------------------Follow us:LinkedIn: https://www.linkedin.com/company/28605816/Instagram: https://www.instagram.com/stevenpopemag/Pinterest: https://www.pinterest.com/myamazonguys/Twitter: https://twitter.com/myamazonguySubscribe to the My Amazon Guy podcast: https://podcast.myamazonguy.comApple Podcast: https://podcasts.apple.com/us/podcast/my-amazon-guy/id1501974229Spotify: https://open.spotify.com/show/4A5ASHGGfr6s4wWNQIqyVwSupport the show

Periods of doubt and discouragement aren't exclusive to unbelievers and new believers. Long-time Christians also experience uncertain times. So how can you be confident your salvation is secure in shaky times? Find out on Truth For Life with Alistair Begg. ----------------------------------------- • Click here and look for "FROM THE SERMON" to stream or read the full message. • This program is part of the series ‘ Truly Truly I Say to You...' • Learn more about our current resource, request your copy with a donation of any amount. • Share the Gospel this holiday season by giving gifts that lead others to Jesus! At truthforlife.org/gifts you'll find ESV Study Bibles for both men and women for only $15, children's hardcover storybooks—three books for just $10, and a brand-new evangelism booklet by Alistair Begg, only $1 each! Helpful Resources - Learn about God's salvation plan - Read our most recent articles - Subscribe to our daily devotional Follow Us YouTube | Instagram | Facebook | Twitter This listener-funded program features the clear, relevant Bible teaching of Alistair Begg. Today's program and nearly 3,000 messages can be streamed and shared for free at tfl.org thanks to the generous giving from monthly donors called Truthpartners. Learn more about this Gospel-sharing team or become one today. Thanks for listening to Truth For Life!

Periods of doubt and discouragement aren't exclusive to unbelievers and new believers. Long-time Christians also experience uncertain times. So how can you be confident your salvation is secure in shaky times? Find out on Truth For Life with Alistair Begg. To support this ministry financially, visit: https://www.oneplace.com/donate/163/29?v=20251111

Summary If the holidays leave you feeling overstimulated, snappy, or totally wiped out, you're not alone. Between family dynamics, endless to-do lists, travel, sugar, alcohol, and expectations from every direction, your nervous system is under a lot of pressure this time of year. In this episode, Ali breaks down what's actually happening in your body during holiday stress and why people-pleasing, overcommitting, and "pushing through" keep you stuck in survival mode. You'll learn practical tools to stay regulated in the middle of family gatherings, set gentle emotional boundaries, recover after overstimulating events, and support your hormones through the season. If you want to move through the holidays feeling more grounded, present, and at peace (without burning yourself out for everyone else), this episode is for you. Takeaways There's nothing wrong with you if you feel anxious during the holidays. The holiday season can be a perfect storm of stressors. Many women learn to stay agreeable to feel safe and connected. This learned behavior can lead to exhaustion and resentment in adulthood. The nervous system needs safety and space to calm down. You can't force your nervous system to relax; it must happen naturally. The snow globe metaphor illustrates the overwhelm many feel. Surrendering to your feelings is essential for emotional health. Self-care is crucial during stressful times like the holidays. Understanding childhood conditioning can help in managing adult stress. Sound bites "The season is a perfect storm of stressors." "Staying agreeable kept you safe and connected." "You can't just tell yourself to calm down." Chapters 00:00 Navigating Holiday Stress and Expectations 00:11 The Fawn Response: People-Pleasing During the Holidays 00:30 Practical Tools for Managing Holiday Overwhelm 01:10 Setting Boundaries and Finding Balance 01:12 Reframing Rest and Self-Care During the Holidays Ali's Resources:  Calm the Chaos: Practical Tips and Tools for Stopping Anxiety in It's Tracks Course! Consults with Ali  Fullscript (Get 25% off all supplements for Black Friday) BIOptimizers Magnesium Breakthrough 25-33% off using code ALIDAMRON10 www.alidamron.com/magnesium Master Your Perimenopause Course + Toolkit "Am I in Perimenopause?" Checklist.  What Hormone is Imbalanced? Quiz! Fullscript (Get 10% off all supplements) "How To Balance Your Hormones For Better Sleep, Mood, Periods and Energy" Free, On Demand Training Website  Ali's Instagram Ali's Facebook Group: Holistic Health with Ali Damron 

Are you drinking too much coffee for YOU? If so, it could be making your PMS and anxiety worse, even if you're not drinking “that much.”So many women blame their mood swings or breast tenderness on hormones alone, but caffeine plays a much bigger role than we realize. If your symptoms flare up right before your period, it may be that your caffeine tolerance is changing and is affecting your system differently at this time, so your body's minerals, liver, and blood sugar are trying to tell you something.Before you swear off your morning coffee or decide you're totally fine, I want you to understand the full story. Because caffeine isn't the root problem, but it can absolutely make existing hormone issues feel louder, especially during your luteal phase.Here's what you'll hear:How caffeine triggers your stress hormones and why that matters for PMSWhat slow vs. fast caffeine metabolizers experience during their cycleThe best way to drink caffeine so your body actually tolerates it betterThis is not about quitting coffee. It's about using caffeine in a way your body can handle, so your luteal phase doesn't feel like an emotional roller coaster every month. Pop those headphones in, take a walk, and let's get to the bottom of your coffee habits and if they're working for you.NEW Private Podcast - 3 Steps to Making Hormones WellBook a FREE Hormone Strategy Call with meNEED HELP FIXING YOUR HORMONES? CHECK OUT MY RESOURCES:Hormone Imbalance Quiz - Find out which of the top 3 hormone imbalances affects you most!Join Nourish Your Hormones Coaching for the step-by-step and my eyes on YOUR hormones for the next 4 months.Send us a text with episode feedback or ideas! (We can't respond to texts unless you include contact info but always read them)Get 6 months of NYH Coaching for the price of 4 months through Black Friday (for the first 10 spots only!)www.leishadrews.com/nourishyourhormones OR Book a Call HereDon't forget to subscribe, share this episode, and leave a review. Your support helps us reach more women looking for answers.Disclaimer: Nothing in this podcast is to be taken as medical advice, please take informed accountability and speak to your provider before making changes to your health routine.This podcast is for women and moms to learn how to balance hormones naturally in motherhood, to have pain-free periods, increased fertility, to decrease PMS mood swings, and to increase energy without restrictive diet plans. You'll learn how to balance blood sugar, increase progesterone naturally, understand the root cause of estrogen dominance, irregular periods, PCOS, insulin resistance, hormonal acne, post birth-control syndrome, and conceive naturally. We use a pro-metabolic, whole food, root cause approach to functional women's health and focus on truly holistic health and mind-body connection.If you listen to any of the following shows, we're sure you'll like ours too! Pursuit of Wellness with Mari Llewellyn, Culture Apothecary with Alex Clark, Found My Fitness with Rhonda Patrick, Just Ingredients Podcast, Wellness Mama, The Dr Josh Axe Show, Are You Menstrual Podcast, The Model Health Show, Grounded Wellness By Primally Pure, Be Well By Kelly Leveque, The Freely Rooted Podcast with Kori Meloy, Simple Farmhouse Life with Lisa Bass

Dr. Natalie Crawford, OBGYN and REI, sits down with pelvic floor physical therapist Dr. Sara Reardon to dive into a part of women's health that's often overlooked—but incredibly important. In this conversation, they break down the mysteries of the pelvic floor, explore how hormones shape your daily experiences, and share actionable steps to help you feel empowered in your body. Key Topics:  1. Understanding the Pelvic Floor - What the pelvic floor is and why it matters in daily life - How it's connected to different parts of your body - Reasons it might not be “feeling right,” and what that could mean 2. Listening to Your Body's Signals - Signs you shouldn't ignore related to periods or discomfort - Why certain symptoms may not be “just normal” - The importance of knowing your own body cues 3. Hormones Through Every Stage - How monthly cycles, pregnancy, and menopause impact what you feel - When hormone changes could affect more than you expect - Ways to be proactive before, during, and after big life changes 4. Making Pelvic Floor Care Accessible - Steps you can take in your own home to support your health - What to expect if you see a pelvic floor therapist - Helpful resources and how to advocate for your own care Pre-order Dr. Crawford's debut book, The Fertility Formula, now! ⁠https://www.nataliecrawfordmd.com/book⁠ Follow Dr. Reardon on IG @the.vagina.whisperer and TikTok @thevagwhisperer Buy her book Floored Check out her website thevaginawhisperer.com Join her V Hive app for pelvic floor workouts Want to receive my weekly newsletter? Sign up at ⁠⁠⁠⁠nataliecrawfordmd.com/newsletter⁠⁠⁠⁠ to receive updates, Q&A, special content, and freebies If you haven't already, please rate, review, and follow the podcast to be notified of new episodes every Tuesday. Plus, be sure to follow along on Instagram ⁠⁠⁠⁠@nataliecrawfordmd,⁠⁠⁠⁠ check out Natalie's YouTube channel Natalie Crawford MD⁠⁠⁠⁠, and if you're interested in becoming a patient, check out ⁠⁠⁠⁠Fora Fertility. Join the Learn at Pinnacle app ⁠to earn FREE CE Credit for listening to this episode! This episode is brought to you by The Pinnacle Podcast Network! Learn more about Pinnacle at learnatpinnacle.com  Learn more about your ad choices. Visit megaphone.fm/adchoices