Podcasts about podcast questions

This week, Uranus stations direct in Taurus and then heads toward its next home, Gemini. Mercury and Venus turn our minds and hearts toward Uranian change and freedom. Mercury enters Pisces, the land of the wandering and imaginative mind. And a listener question about an obscure symbol for the sign of Capricorn, the sea goat. Join April for an online webinar (Feb. 7, 10 am PST) about the upcoming eclipses! We'll cover eclipses in general, the February and March eclipses, and how to interpret them in your chart. Only $10 through Feb. 5 - sign up here! Read a full transcript of this episode. Have a question you'd like answered on the show? Email April or leave it here! Subscribe to April's mailing list and get a free lunar workbook at each New Moon! Love the show? Make a donation! Timestamps [1:57] Moon Report! No major lunation this week. Void-of-Course (VOC) Moon periods. The Moon in Leo squares Uranus in Taurus (Feb. 2, 2:55 pm PST). It's VOC for 4 hours, 26 minutes, then enters Virgo (7:21 pm PST). Honor the present rather than getting stuck in the past. [3:18] The Moon in Virgo opposes Saturn in Pisces (Feb. 4, 11:49 pm PST). It's VOC for 1 hour, 43 minutes, then enters Libra (Feb. 5, 1:32 am PST). When life gets you down, get to work. [4:28] The Moon in Libra trines Venus in Aquarius (Feb. 7, 3:59 am PST). It's VOC for 7 hours, 14 minutes, then enters Scorpio (11:13 am PST). Get in the habit of combining your interests with socialization. [5:51] Uranus stations direct (Feb. 3, 6:33 pm PST) at 27°27' Taurus, and prepares to move into Gemini (April 25, 2026). Ask: Have I outgrown my old definition of security? What resources and strengths do I already have to support new paths?” [9:36] Mercury squares Uranus (Feb. 5, 4:13 am PST) at 27°27' Aquarius- Taurus. Sabian symbols: Mercury, 28 Aquarius, A tree felled and sawed, and Uranus, 28 Taurus, A woman pursued by mature romance. Pay attention to what catches your interest or irritates you, these moments can clarify what in your life feels outdated and what needs to change. [14:09] Mercury enters Pisces (Feb. 6, 2:48 pm PST). Due to an upcoming retrograde period (Feb. 25-Mar. 20), Mercury will be in Pisces longer than usual, until April 14, 2026. Speak from the heart. Listen between the lines. Not all valuable information comes wrapped in logic; some of it arrives as a feeling, image, or quiet awareness. [17:20] Venus squares Uranus (Feb. 8, 1:49 am PST) at 27°28' Aquarius- Taurus. Renegotiate our relationships with love, money, and belonging, so that they better reflect the freedom that you're looking for. [20:56] Listener Margot asks about one of Capricorn's symbols, the sea goat. [24:56] To have a question answered on a future episode, leave a message of one minute or less at speakpipe.com/bigskyastrologypodcast or email april (at) bigskyastrology (dot) com; put “Podcast Question” in the subject line. Free ways to support the podcast: subscribe, like, review and share with a friend! [25:29] A tribute to this week's donors! If you would like to support the show and receive access to April's special donors-only videos, go to BigSkyAstropod.com and contribute $10 or more. You can make a one-time donation in any amount or become an ongoing monthly contributor.

Send us a text if you want to be on the Podcast & explain why!Want to become a SUCCESSFUL personal trainer? SUF-CPT is the FASTEST growing personal training certification in the world! Want to ask us a question? Email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Website: https://www.showupfitness.com/Become a Successful Personal Trainer Book Vol. 2 (Amazon): https://a.co/d/1aoRnqANASM / ACE / ISSA study guide: https://www.showupfitness.com

This week, after an extended stay in Pisces, Neptune enters Aries for the next 12 years. Mars and Pluto join ferocious but innovative forces to focus on the future. Mercury and Venus bring inspirational words about our values. A sizzling Full Moon in Leo sets the tone for the upcoming eclipses. And a listener question about the Progressed Moon. Plus: Abraham Lincoln saves the world, failing for spite, and standing up and standing out! Read a full transcript of this episode. Have a question you'd like answered on the show? Email April or leave it here! Subscribe to April's mailing list and get a free lunar workbook at each New Moon! Love the show? Make a donation! Timestamps [1:21] Neptune enters Aries (Jan. 26, 9:34 am PST and will stay in this sign until May 2038. The last time Neptune moved through Aries was from April 13, 1861-April 7, 1875. Can a single individual, or a single nation, save the world? [5:17] Mars conjunct Pluto (Jan. 27, 3:01 pm PST) at 3°34' Aquarius, a potentially ruthless combination. Use personal will toward something collectively meaningful. [8:47] Mercury conjunct Venus (Jan. 29, 2:17 am PST) at 14°57' Aquarius on Sabian symbol 15 Aquarius, Two lovebirds sitting on a fence. Sometimes love is as simple as choosing to sit on the fence together and enjoy one another's company. [11:45] Moon Report! Leo Full Moon (Feb. 1, 2:09 pm PST) at 13°03' Leo. The Moon is on Sabian symbol 14 Leo, The human soul awaiting opportunity for expression and the Sun is on 14 Aquarius, A train entering a tunnel. Are we using our individual voice in service of something larger than ourselves? Are we speaking for our family, our community, or even our country when it matters? [15:30] Lunar Phase Family Cycle (LPFC). This is the Full Moon (awareness point) in an LPFC that began on Aug. 4, 2024, with a New Moon at 12°34' Leo. The First Quarter (first action point) of this LPFC was on May 4, 2025, at 14°21' Leo. The Last Quarter (final action point) of this LPFC will be on Nov. 1, 2026, at 9°25' Leo. [17:12] Void-of-Course (VOC) Moon Periods. On Jan. 27, the Moon in Taurus sextiles Saturn in Pisces (9:58 am PST). It's VOC for 2 hours 57 minutes, then enters Gemini (12:55 pm PST). Practice being the grown-up in the room. [18:40] The Moon in Gemini squares Saturn in Pisces (Jan. 29, 11:56 am PST). It's VOC for 2 hours 36 minutes, then enters Cancer (2:32 pm PST). Get into the habit of gaining clarity and choosing words carefully before sending a message out into the world. [19:43] The Moon in Cancer trines Saturn in Pisces (Jan. 31, 1:52 pm PST). It's VOC for 2 hours 17 minutes, then enters Leo (4:09 pm PST). Get into the habit of establishing emotional boundaries. [21:15] Listener Kelly with a Y asks about the Progressed Moon. [27:25] To have a question answered on a future episode, leave a message of one minute or less at speakpipe.com/bigskyastrologypodcast or email april (at) bigskyastrology (dot) com; put “Podcast Question” in the subject line. Free ways to support the podcast: subscribe, like, review and share with a friend! [27:56] A tribute to this week's donors! If you would like to support the show and receive access to April's special donors-only videos, go to BigSkyAstropod.com and contribute $10 or more. You can make a one-time donation in any amount or become an ongoing monthly contributor.

Send us a text if you want to be on the Podcast & explain why!Charging more isn't about swagger, it's about proof. We break down exactly how to move from low-fee burnout to a premium, sustainable training business by pairing market research with real value: a sharp assessment process, a professional environment, and a team that supports client outcomes. From calling competitors and mapping local price anchors to choosing the right setting—boutique studio, in-home, or park—we show how place and positioning shape what clients expect to pay.We get tactical with scripts and packaging that cut friction. Instead of a messy menu, present two options and ask, “How would you like to pay?” Learn how to communicate price increases without drama by sharing your current income, your education plan, and the date your new rate starts. We talk sponsorships, one-time stock-up offers, and how to tie raises to skills that matter—soft tissue work, pain navigation, and assessment-driven programming that clients can feel on day one.Mentorship and community change your ceiling. You'll hear how a mentor forced a 300 dollar quote that reset confidence, how high-end venues amplify perceived value, and why partnerships with physical therapists and dietitians lead to premium referrals. We also cover charity events that build goodwill and pipeline, plus simple six-month price ladders that keep your rates aligned with your growth. The result is a clear, repeatable system: research, deliver proof, package cleanly, ask confidently, and raise steadily.Ready to stop guessing and start charging what your work deserves? Follow the show, share this episode with a trainer who needs the nudge, and leave a quick review telling us your next price milestone.Want to become a SUCCESSFUL personal trainer? SUF-CPT is the FASTEST growing personal training certification in the world! Want to ask us a question? Email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Website: https://www.showupfitness.com/Become a Successful Personal Trainer Book Vol. 2 (Amazon): https://a.co/d/1aoRnqANASM / ACE / ISSA study guide: https://www.showupfitness.com

Send us a text if you want to be on the Podcast & explain why!Want to become a SUCCESSFUL personal trainer? SUF-CPT is the FASTEST growing personal training certification in the world! Want to ask us a question? Email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Website: https://www.showupfitness.com/Become a Successful Personal Trainer Book Vol. 2 (Amazon): https://a.co/d/1aoRnqANASM / ACE / ISSA study guide: https://www.showupfitness.com

This week: As the Sun transitions to Aquarius, a story begins involving the Sun, Mercury, Venus, and Pluto. A final sextile aspect forms between rulemaking Saturn and rule-breaking Uranus. Mars finishes up a lot of work in Capricorn before entering Aquarius. And the Taurus First Quarter Moon has its hands full with all those planets in Aquarius. No listener question this week, but that segment returns next week! Plus: A complete lack of emotional baggage, and Taurus gets up to speed! Read a full transcript of this episode. Have a question you'd like answered on the show? Email April or leave it here! Subscribe to April's mailing list and get a free lunar workbook at each New Moon! Love the show? Make a donation! Timestamps [1:29] The week kicks off with a packed Monday featuring six major aspects—about what we usually cover in an entire week. [1:53] Sun sextiles Neptune (Jan. 19, 1:55 pm PST) at 29°50' Capricorn-Pisces. An opportunity to turn your dreams into something tangible. Spiritual breakthroughs are possible. [3:44] Sun enters Aquarius (Jan. 19, 5:45 pm PST). It'll be in Aquarius until Feb. 18. This is a time of reinvention—do something new, live more freely, and focus on what truly matters rather than following society's rules. [6:08] Venus conjunct Pluto (Jan. 19, 8:04 pm PST) at 03°19' Aquarius. Look out for new insights about relationships, as well as what needs to change. Finances can take a turn. [7:56] Mercury enters Aquarius (Jan. 20, 8:42 am PST), until Feb. 6. Draft your plans for the future. Master new technology. [9:24] Sun conjunct Mercury (Jan. 21, 7:49 am PST) at 1°36' Aquarius. When Mercury is cazimi, powerful mental and communication clarity is possible. This exact window—when the Sun and Mercury are within 17 minutes of arc—is between Jan. 20, 9:31 pm PST to Jan. 21, 6:03 pm PST. [10:47] Mercury conjunct Pluto (Jan. 22, 9:15 am PST) at 3°24' Aquarius. Avoiding the truth isn't an option. Channel compulsive urges into absorbing routines, and focus on researching finances and emerging technologies. [12:11] Sun conjunct Pluto (Jan. 23, 2:28 am PST) at 3°25' Aquarius . This conjunction falls on the Sabian symbol 4 Aquarius, A Hindu healer. Excellent for deep healing and letting go of what is no longer healthy or needed. [14:14] Saturn sextiles Uranus (Jan. 19, 9:19 pm PST) at 27°33' Pisces-Taurus. The other two sextiles in this series were on April 4 and August 11, 2025. You hold the key to your own prison door and have the power to move forward. [16:39] Mars trines Uranus (Jan. 19, 9:56 pm PST) at 27°33' Capricorn-Taurus. Repeat this mantra: “I am ready to change, I am ready to do things differently.” Just make sure that you're moving towards something that is actually better and not just reacting in the moment. [18:59] Mars sextiles Saturn (Jan. 19, 10:02 pm PST) at 27°33' Capricorn-Pisces.  Here's an opportunity to step up your game in a particular area of life, especially if it's work-related. [20:01] Mars sextiles Neptune (Jan. 22, 10:39 pm PST) at 29°54' Capricorn and Pisces. An opportunity to work more fluidly to pursue work and spiritual goals; don't get too attached to the way you get there, though. [22:07] Mars enters Aquarius (Jan. 23, 1:17 am PST). It'll be in Aquarius through March 2. Go ahead and ruffle some feathers! [23:22] Moon Report! Taurus First Quarter Moon (Jan. 25, 8:47 pm PST) at 6°14' Taurus and Aquarius. This is the first action point toward your New Moon in Capricorn goals (Jan. 18, 2026). Keep it practical and take your time. [25:51] Lunar Phase Family Cycle (LPFC). This is the First Quarter (first action point) in a LPFC that began with the New Moon of April 27, 2025, at 7°46' Taurus. The Full Moon (awareness point) occurs on Oct. 25, 2026, at 2°45' Taurus. The Last Quarter (last action point) is on July 26, 2027, at 3°29' Taurus. [27:32] Void-of-Course (VOC) Moon periods. The Moon in Aquarius squares Uranus in Taurus (Jan. 20, 6:16 pm PST). It's VOC for 4 hours, 34 minutes, and then enters Pisces (10:50 pm PST). Try to use this VOC Moon time to welcome change in small ways. [28:52] The Moon in Pisces conjoins Neptune (Jan. 23, 5:17 am PST). It's VOC for 9 minutes, then enters Aries (5:26 am PST). Introduce a new routine in your daily life that gives you space to indulge sympathy, intuition and imagination. [29:49] The Moon in Aries squares Jupiter in Cancer (Jan. 24, 1:36 pm PST). It's VOC for 20 hours, 29 minutes, then enters Taurus (Jan. 25, 10:05 am PST). Have some fun, just try not to overdo it. [31:09] Listener Question returns next week. [31:20] To have a question answered on a future episode, leave a message of one minute or less at speakpipe.com/bigskyastrologypodcast or email april (at) bigskyastrology (dot) com; put “Podcast Question” in the subject line. Free ways to support the podcast: subscribe, like, review and share with a friend! [31:54] A tribute to this week's donors! If you would like to support the show and receive access to April's special donors-only videos, go to BigSkyAstropod.com and contribute $10 or more. You can make a one-time donation in any amount or become an ongoing monthly contributor.

Send us a text if you want to be on the Podcast & explain why!Aram ig: 4weeks2thebeachTickets to April Seminar: https://realcoachessummit.com/tickets/p/presale-ticket?fbclid=PAVERFWAPYjK1leHRuA2FlbQIxMQBzcnRjBmFwcF9pZA8xMjQwMjQ1NzQyODc0MTQAAafjv2BNCBPnJJ3D9ceS2w-zGHPXsepZjXlelCytEsxnN-vw3piPbXSvFFCQdA_aem_S7fs_0X71OSfA7u01JoiggIf you've ever felt torn between doing real coaching and chasing the next shiny promise, this conversation will feel like a deep breath. We unpack the journey from a high-paying finance gig to the gym floor and into building a no-fluff education event designed for the most neglected crowd in fitness: coaches with a few years of experience who want practical solutions, not sales scripts. Along the way, we get brutally honest about risk, debt, burnout, and the grind it takes to stick around long enough to get good at this work.  We break down the myths that keep clients stuck and trainers spinning. Fat loss isn't driven by lifting alone; nutrition and intentional cardio move the needle while strength training protects muscle and confidence. Compliance is the science, so the plan has to fit the person's bandwidth, not the other way around. You'll hear simple, effective ways to teach intensity, set expectations, and offer clear choices that give clients autonomy—drop calories, add cardio, or both—while cutting out the jargon that loses people. We also get into sensitive, high-interest topics the right way: how to talk about GLP-1s and peptides within scope, coach women through menopause and PCOS, and program around pain without pretending to diagnose.  We also spotlight the Real Coaches Summit in Las Vegas, a two-and-a-half-day, CEU-eligible event built around applied talks you can use the next morning: hypertrophy programming, client compliance, deadlift mechanics, lab literacy, emotional eating strategies, and more. It's education you can trust, plus the networking that only happens face to face—new peers, new podcasts, and the validation that you're not doing this alone.  If you're ready to trade optimization noise for outcomes, tap play, share this with a coach who needs it, and join us in Vegas. Subscribe, leave a review, and tell us the one skill you're committed to simplifying for your clients this month.Want to become a SUCCESSFUL personal trainer? SUF-CPT is the FASTEST growing personal training certification in the world! Want to ask us a question? Email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Website: https://www.showupfitness.com/Become a Successful Personal Trainer Book Vol. 2 (Amazon): https://a.co/d/1aoRnqANASM / ACE / ISSA study guide: https://www.showupfitness.com

Send us a text if you want to be on the Podcast & explain why!Coach Sanjay IG: yourfitnesscoach.inTired of hearing “the gym keeps 70%, trainers get 30%” and wondering how to break the cycle? We sat down with Sanjay Duseja, who went from a small town in Madhya Pradesh to training 2,000+ clients across 40 countries, to map a smarter path through India's fitness industry. His story shows you don't need a big city to win—you need competence built on four pillars: education, experience, communication, and living what you teach.We dig into why low entry barriers and a lack of regulation depress pay and quality, and how owners and trainers often talk past each other. Sanjay explains how he funded early certifications while working in IT, moved online during lockdowns, and built trust with credentials, case studies, and simple, effective assessments. You'll hear why a goal-first approach beats cookie-cutter routines: athletes can chase intensity and frequency because performance is their job, while general clients need sustainable programming that fits around work, family, and recovery. Assess movement, strength, and cardio, then tailor exercise selection, volume, and frequency to what the client actually wants—like playing with their grandchild for an hour without gasping.Sanjay's “Year of Growth” experiment adds rare empathy. By deliberately gaining significant weight and then reversing course, he experienced breathlessness, back pain, poor sleep, and mental strain firsthand, and translated those lessons into coaching that meets clients where they are. We close with career design: escape the trap of 10–12 sessions a day by building rare skills, specializing intelligently, and capturing proof of outcomes so your hours go down and your income goes up. In a market with low barriers, top 1 percent competency stands out quickly—if you commit to learning and apply it with integrity.If this conversation sparked an idea, subscribe, share with a trainer friend, and leave a quick review. Tell us: which pillar are you doubling down on next—education, experience, communication, or walking the talk?Want to become a SUCCESSFUL personal trainer? SUF-CPT is the FASTEST growing personal training certification in the world! Want to ask us a question? Email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Website: https://www.showupfitness.com/Become a Successful Personal Trainer Book Vol. 2 (Amazon): https://a.co/d/1aoRnqANASM / ACE / ISSA study guide: https://www.showupfitness.com

This week, communications go into overdrive as Mercury aspects Mars, Jupiter, Saturn, and Uranus. Venus makes soothing aspects with Saturn, Uranus, and Neptune, and enters independent, future-oriented Aquarius. The Sun embraces both the tried and true and innovation as it connects with Saturn and Uranus. The week ends with a zestier-than-usual Capricorn New Moon, and check out Big Sky Astrology's YouTube channel for this week's listener question. Read a full transcript of this episode. Have a question you'd like answered on the show? Email April or leave it here! Subscribe to April's mailing list and get a free lunar workbook at each New Moon! Love the show? Make a donation! Timestamps [1:28] Mercury opposes Jupiter (Jan. 14, 12:17 am PST) at 19°34' Capricorn-Cancer. This can be an excellent transit for expressing big ideas, ideals and plans for the year ahead. [3:27] Venus sextiles Saturn (Jan. 14, 10:19 pm PST) at 27°08' Capricorn-Pisces. Take the things of value and make them into something more permanent and lasting. [4:49] Venus trines Uranus (Jan. 15, 7:22 am PST) at 27°37' Capricorn-Taurus. May our hearts guide and surprise us. [7:10] Venus sextiles Neptune (Jan. 17, 12:33 am PST) at 29°46' Capricorn-Pisces. Here's an option to build an extra layer of honesty and empathy into a relationship, if we choose. [9:00] Sun sextiles Saturn (Jan. 17, 2:41 am PST) at 27°19' Capricorn-Pisces. This could be an opportunity to become more serious about something that we do or to take on some kind of opportunity or responsibility that may help us grow. [10:43] Sun trines Uranus (Jan. 17, 8:58 am PST) at 27°35' Capricorn-Taurus. An opportunity to join in the games and simple pleasures that we can share with other people. [12:31] Venus enters Aquarius (Jan. 17, 4:43 am PST). Venus will be in Aquarius until Feb. 10, 2026. Enjoy the people with whom you share interests and who you consider friends, but not necessarily friends of the heart. [14:16] Mercury conjoins Mars (Jan. 17, 11:40 pm PST) at 26°03' Capricorn. “The truth will set you free, but first it will piss you off.” - Gloria Steinem. Watch your words and temper. [16:28] Moon Report! Capricorn New Moon (Jan. 18, 11:52 am PST) at 28°43' Capricorn, on the Sabian symbol 29 Capricorn, A woman reading tea leaves. Our practical, everyday lives are a way to experience otherworldliness, mysticism. [19:11] Lunar Phase Family Cycle (LPFC). This is the New Moon in a LPFC that will unfold over the coming three years. The First Quarter phase (first action point) is on Oct. 18, 2026, at 25°18' Capricorn. The Full Moon (awareness point) is on July 18, 2027, at 25°48' Capricorn. The Last Quarter (last action point) is on April 16, 2028, at 27°12' Capricorn. [21:57] Void-of-Course (VOC) Moon periods. The Moon in Scorpio trines Neptune in Pisces (Jan. 13, 2:59 pm PST). It's VOC for 35 minutes, then enters Sagittarius (3:34 pm PST). Make kindness and compassion towards others a habit. [23:22] The Moon in Sagittarius squares Neptune in Pisces (Jan. 16, 3:19 am PST). It's VOC for 28 minutes, then enters Capricorn (3:47 am PST). Establish a habit of dream journaling. You can gain insight and clarity on issues that may come up in your waking life. [24:24] The Moon in Capricorn sextiles Neptune in Pisces (Jan. 18, 1:57 pm PST). It's VOC for 21 then enters Aquarius (2:18 pm PST). Get into the habit of trying to take the practical tasks of each day and bring some beauty to them. [25:33] Mercury sextiles Saturn (Jan. 18, 8:09 pm PST) at 27°28' Capricorn-Pisces. Saturn is on the Sabian symbol 28 Pisces, A fertile garden under the full moon. Take your ideas, thoughts, and inspirations, and make something practical of them. At the very least, write them down. [27:17] Mercury trines Uranus (Jan. 18, 9:38 pm PST) at 27°34' Capricorn-Taurus. This combination of Mercury, Saturn and Uranus tells us that there is a place for both practicality and seriousness, while being open to new ideas and fresh ways of doing things. [28:11] Check out this week's Listener Question on Big Sky Astrology's YouTube channel! [28:34] To have a question answered on a future episode, leave a message of one minute or less at speakpipe.com/bigskyastrologypodcast or email april (at) bigskyastrology (dot) com; put “Podcast Question” in the subject line. Free ways to support the podcast: subscribe, like, review and share with a friend! [29:06] A tribute to this week's donors! If you would like to support the show and receive access to April's special donors-only videos, go to BigSkyAstropod.com and contribute $10 or more. You can make a one-time donation in any amount or become an ongoing monthly contributor.

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

This week, we welcome the new year with Venus and Mars in a conjunction to each other and both to the Sun, and all three in opposition to Jupiter. The Libra Last Quarter Moon adds to the week's emphasis on relationships, and a listener question about finding purpose in your birth chart. Plus: Creative muscles, blurry around the edges, and what's in line with your heart! Read a full transcript of this episode. Have a question you'd like answered on the show? Email April or leave it here! Subscribe to April's mailing list and get a free lunar workbook at each New Moon! Love the show? Make a donation! Timestamps [1:15] Sun conjoins Venus (Jan. 6, 8:36 am PST) at 16º22' Capricorn. The degree of this conjunction is called the Venus Star Point. Check out Episode 282 for a refresher on the Venus Star Point, and find your own Venus Star Point at sophiavenus.com. This is one of the most powerful days of the year to manifest the situations and relationships that align with your heart and values. [4:05] Venus conjoins Mars (Jan. 7, 6:43 pm PST) at 18º09' Capricorn. The Sabian symbol for this conjunction is 19 Capricorn, A child of about five carrying a huge shopping bag. Motivation will be high to pursue the things that you want and enjoy. [6:54] Sun conjoins Mars (Jan. 9, 3:41 am PST) at 19º12' Capricorn, on the Sabian symbol, 20 Capricorn, A hidden choir singing. The Sun, Venus, and Mars are together at 19º Capricorn and opposed Jupiter in Cancer. This Mars cazimi day is ideal for sharing something you've been working on with the world. [9:03] Venus opposes Jupiter (Jan. 9, 9:35 am PST) at 20º11' Capricorn-Cancer. This transit can indicate a tendency to overdo it, to spend more money than you need to on things that don't necessarily satisfy you. Give some thought to what could make your relationships happier. [10:46] On Jan. 10, the Sun and Mars in Capricorn oppose Jupiter within about six hours of each other. The Sun opposes Jupiter at 12:42 am PST, and Mars opposes Jupiter at 6:25 am PST. Avoid negative solar tendencies, such as boasting, bragging, and demanding the spotlight. Temper Mars tendencies such as insisting on having your own way. On the flipside, your hard work could be acknowledged. [12:06] Moon Report! The Libra Last Quarter Moon (Jan. 10, 7:48 am PST) is at 20º24' Libra-Capricorn. This Last Quarter Moon is the last major phase in the New Moon cycle that began with the Sagittarius New Moon (Dec. 19, 2025). Seek resolution to the conflict between collaboration and individual ambition. Sabian symbols: 21 Libra, A crowd upon the beach (Moon) and 21 Capricorn, A relay race (Sun). [15:09] Lunar Phase Family Cycle (LPFC). This is the Last Quarter in an LPFC that began with a Solar Eclipse New Moon on Oct. 14, 2023, at 21º07' Libra. The First Quarter of this LPFC was on July 13, 2024. The Full Moon in this LPFC was on April 12, 2025, at 23º19' minutes Libra. [17:05] The Moon in Leo squares Uranus in Taurus (Jan. 6, 5:05 am PST). It is VOC for 3 hours, 52 minutes, then enters Virgo (8:57 am PST). Use this VOC Moon period to get in the habit of stretching your creative muscles. [18:34] The Moon opposes Neptune in Virgo-Pisces (Jan. 8, 3:23 pm PST). It's VOC for 43 minutes, then enters Libra (4:06 pm PST). Use this VOC Moon period to get in the habit of appreciating the artistic and non-conformist people in your life, without feeling like you need to change them. [20:06] The Moon squares Venus in Libra-Capricorn (Jan. 10, 9:54 am PST). It's VOC for 17 hours, 1 minute, then enters Scorpio (Jan. 11, 2:55 am PST). Use this VOC Moon period to get in the habit of using structure, such as a daily planner, to track your New Moon goals and prioritize nurturing relationships. [22:11] Listener Ginger asks about finding life purpose in the birth chart. [26:56] To have a question answered on a future episode, leave a message of one minute or less at speakpipe.com/bigskyastrologypodcast or email april (at) bigskyastrology (dot) com; put “Podcast Question” in the subject line. Free ways to support the podcast: subscribe, like, review and share with a friend! [27:32] A tribute to this week's donors! If you would like to support the show and receive access to April's special donors-only videos, go to BigSkyAstropod.com and contribute $10 or more. You can make a one-time donation in any amount or become an ongoing monthly contributor.

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

Welcome to 2026 & a brand new look for the podcast (The Video Edition at least)! Episode 202 is here & we have Jeremy, Stephen, Chase, & Chris all together to talk about 2025 subjects like our favorite games (along with bad experiences), then diving into 2026 with what games we are looking forward to, what trends we predict to happen this year, as well as our thoughts for what will pop up in this years first Nintendo Direct / Sony State of Play / Xbox Showcase & more!  We are pushing for more discussion this year & less covering of the news as we know this is a weekly show so what we do talk about will be round ups & things we can try to deliver our opinions, thoughts, & ideas about while touching on news each week we want to discuss. We're also pushing for more Extra Quarters with a directive to try & deliver a new one each month!  Our "Big Question" for this week is "As we start 2026, what are some games (or series) you recommend (or challenge) another person on the show to play this year? " Check out the video version of the podcast over at www.youtube.com/zenspathcom, share it with friends, give us a thumbs up, & leave us a review if you enjoy the show to help us grow! Website - https://www.zenspath.com Podcast Website - https://www.zenspath.com/podcast  Join our Discord - https://discord.com/invite/jsB8GURSvT ( bit.ly/zenspathdiscord ) Apple Podcasts - https://apple.co/3scFDqv Spotify - https://open.spotify.com/show/2nFegSJNWR0na1BAv6AOSD Libsyn - https://zenspath.libsyn.com/2024/02 Amazon Music - https://music.amazon.com/podcasts/08ab7658-e7f2-43f9-b0de-5a12c8ff24a6/zenspath-entertainment-network  Join us on Discord at bit.ly/zenspathdiscord (https://discord.com/invite/jsB8GURSvT) Where to find us: https://www.zenspath.com/podcast for the latest episodes, shorts, & more all in one place! Jeremy - Bluesky - https://bsky.app/profile/zenspath.com  Instagram - https://www.instagram.com/zenspathcom/ Threads - https://www.threads.net/@zenspathcom Hive - @zenspath Discord - @zenspath Twitch - https://twitch.tv/zenspath YouTube - https://youtube.com/zenspathcom Stephen - Bluesky - https://bsky.app/profile/n1ntendo.bsky.social Hive - @swantendo  Discord - @n1ntendo. (don't forget the "." at the end!) Chase - X - https://twitter.com/LegioXGaming  Chris - He's around... Intro 00:00 What We've Been Doing 1:33 The Group Chat - Recent Pickups! 28:18 2026 Podcast Questions - Favorite 2025 Games? 39:52 2026 Podcast Questions - Worst 2025 Games / Experiences? 58:16 2026 Podcast Questions - Games to Look Forward to in 2026? 1:18:22 2026 Podcast Questions - 2026 Gaming Predictions? 1:29:31 2026 Podcast Questions - First Showcase Predictions? 1:42:18 The Speedrun 1:49:42 The Big Question 1:52:18 Outro & Where to Find Us 2:41:46 Credits & Info 2:47:10

Send us a text if you want to be on the Podcast & explain why!SUF-CPT guarantees trainers to pass within 30-days and become a qualified CPT w/ SUFStop drowning in 800 pages and start studying what gyms and the NASM exam actually test. We map the shortest path to a pass—then show how to turn that pass into a paying career with confident programming, clear communication, and real-world coaching skills.We start with the keystones: the OPT model's five phases, the acute variables you must know cold, and how to spot supersets, tempos, and intensities at a glance. Then we make it practical. You'll hear how to connect planes of motion to real exercises, identify agonists and stabilizers on the fly, and use a simple corrective flow for common patterns like knee valgus or heels lifting. We also clarify assessments and tests—from the overhead squat to Rockport, VT1/VT2, push-up endurance, and the LEFT—plus the must-know vital sign basics and what counts as subjective vs objective data.Nutrition stays simple and test-relevant: calories per gram, AMDR ranges, and hydration targets. More importantly, we critique fluffy warm-ups and long cooldowns and replace them with a plug-and-play full-body structure that sells: push, pull, accessory; repeat with intent; finish strong. If the bench is taken at 5 pm, you'll know exactly how to pivot without losing flow or confidence. That's what hiring managers want to see on a crowded floor.Along the way, we share a success story that moves from passing to getting hired, explain why textbook-only learning stalls new trainers, and outline a smarter route: study guides, live coaching, and hands-on practice with oversight. We also talk about building a professional team with a physical therapist and a registered dietitian so you can stay in scope, refer out wisely, and charge like a pro.Ready to pass NASM fast and coach with confidence? Follow the show, share this with a trainer friend who needs a win, and leave a review telling us the topic you want next. Your career can start in 30 days—let's get you there.Want to become a SUCCESSFUL personal trainer? SUF-CPT is the FASTEST growing personal training certification in the world! Want to ask us a question? Email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Website: https://www.showupfitness.com/Become a Successful Personal Trainer Book Vol. 2 (Amazon): https://a.co/d/1aoRnqANASM / ACE / ISSA study guide: https://www.showupfitness.com

Send us a text if you want to be on the Podcast & explain why!Dr. Kurt IG: higherpowersportpt What if getting “cleared” isn't even close to ready? We sit down with sports physical therapist Dr. Kessler to break down the real differences between insurance-based clinics and cash-based care—and why that gap can decide whether you return to sport strong or stuck at 70 percent. Instead of chasing codes and cramming notes, we dig into longer one-on-one sessions, meaningful assessments, and exercise dosing that actually moves the needle.Dr. Kessler takes us behind the curtain of residency training, board exams, and the daily reality of high-volume clinics where documentation dictates decisions. We compare insurance goals—basic independence and ADLs—to athletic goals like sprinting, cutting, and lifting heavy. You'll hear how test item clusters beat one-off special tests, why movement is medicine only when dosed right, and how to build capacity by targeting the real “why” behind pain. Hip pain in front? We talk posterior capsule, loading strategy, and the difference between protocols and problem-solving.We also get practical about collaboration. Trainers who speak anatomy and program progressive overload can carry clients from pain-free to peak performance, while PTs who respect performance training build stronger, safer handoffs. Together, that ecosystem prevents re-injury and measures what matters: side-to-side strength, rate of force development, and readiness to play. We close with honest talk on sales, marketing, and education gaps that hold both fields back—and the simple fixes that raise the bar for everyone.If you're serious about better outcomes, stronger returns to sport, and a smarter PT–trainer alliance, this conversation will give you the playbook. Subscribe, share with a coach or clinician you trust, and leave a review to help more people find the show.Want to become a SUCCESSFUL personal trainer? SUF-CPT is the FASTEST growing personal training certification in the world! Want to ask us a question? Email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Website: https://www.showupfitness.com/Become a Successful Personal Trainer Book Vol. 2 (Amazon): https://a.co/d/1aoRnqANASM / ACE / ISSA study guide: https://www.showupfitness.com

"Beyond the Sermon" is our Wednesday podcast episode, where we dive deeper into Sunday's sermon, answer questions from our congregation and listeners, and discover how we can make life application with what Scripture says. If you have questions about Sunday's sermon, you can submit them by going to immanuelbaptist.com/beyondthesermon or by clicking "Podcast Questions" under the Media section of our app.

Send us a text if you want to be on the Podcast & explain why!Want a real blueprint for going from overwhelmed rookie to confident, independent trainer? Wendy joins us with a candid look at what actually moved the needle: interning in a PT clinic, shadowing great coaches, training as a client to learn the buyer's side, and choosing education that works in the real world. Her path across small-town Arizona gyms and a high-volume facility selling five-year packages reveals how marketing, culture, and leadership shape a trainer's growth, pay, and staying power.We get specific about money and momentum. Wendy breaks down the grind of long days and 20 percent take-home pay, the decision to set her own rates, and how paid assessments filter price shoppers while signaling value. We share practical scripts for “it depends” pricing, when to state a range, and how to frame an assessment so clients feel invested from day one. If you're stuck between charging more and losing leads, this conversation gives you tools to nudge rates up with confidence and clarity.Education becomes a competitive edge when it's hands-on. We dig into seminars, Show Up Fitness programming, and why anatomy mastery silences imposter syndrome in elite rooms. Wendy talks about building systems—Stripe, clean paperwork, and consistent discovery calls—to keep a solo business sane. We also cover choosing the right independent gym: seek sharp peers, growth mindsets, and rooms where you're proud to introduce your mom to most coaches. The takeaway is simple: stack real reps, join strong communities, and let outcomes justify your price.If this helped you rethink your next move, follow the show, share it with a trainer who needs a push, and leave a review so more coaches can find it.Want to become a SUCCESSFUL personal trainer? SUF-CPT is the FASTEST growing personal training certification in the world! Want to ask us a question? Email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Website: https://www.showupfitness.com/Become a Successful Personal Trainer Book Vol. 2 (Amazon): https://a.co/d/1aoRnqANASM / ACE / ISSA study guide: https://www.showupfitness.com

Send us a text if you want to be on the Podcast & explain why!Elbow pain stealing your lifts and your grip? We dig into a clear, no-BS plan to calm lateral elbow pain and build tendons that can handle real training. Drawing on rehab science and practical coaching, we explain what's actually going on at the wrist extensors, why sudden volume spikes overload tissue capacity, and how to fix the problem with targeted soft tissue work, mobility, and progressive loading that sticks.We start by simplifying the anatomy and the timelines you can realistically expect for tendons versus muscles and ligaments. From there, we tackle the myths: why cortisone and menthol creams feel good but miss the mark, when a brace helps short term, and how icing can delay healing. Then we map out the core routine—forearm soft tissue on the extensors, wrist mobility with prayer drills, and isometric holds followed by slow eccentrics and concentrics. You'll hear how to scale sets, reps, and tempo, and how to test farmer's carries without lighting up your symptoms.Because the elbow rarely acts alone, we zoom out to scapular mechanics and nerve considerations. Foam roller push-ups and a downward dog flow help restore scapular motion before pressing, while pec minor work reduces anterior tilt and nerve irritation. We share guardrails for load progressions, the Goldilocks approach to volume, and how to keep gains once pain fades so the tendon stays strong. If numbness or shooting pain shows up, we outline when to call in your physical therapist and how a team approach elevates your coaching and your results.Ready to get your grip back and keep training hard? Hit follow, share this with a friend who's battling elbow pain, and leave a review telling us which drill made the biggest difference.Want to become a SUCCESSFUL personal trainer? SUF-CPT is the FASTEST growing personal training certification in the world! Want to ask us a question? Email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Website: https://www.showupfitness.com/Become a Successful Personal Trainer Book Vol. 2 (Amazon): https://a.co/d/1aoRnqANASM / ACE / ISSA study guide: https://www.showupfitness.com

Send us a text if you want to be on the Podcast & explain why!Do you want to get hired at Life Time Fitness, Equinox, Crunch, YMCA, LA Fitness, or One Life? How to Become A Successful Personal Trainer Vol. 2 has an entire chapter (Ch. 5) dedicated to helping you develop your resume, interview and get hired. Want a recruiter to say “yes” before they finish their coffee? We walk through a practical blueprint for landing interviews at Equinox, Lifetime, and other top gyms—starting with a one-page resume that signals credibility in seconds. You'll hear how to write a sharp objective, place certifications and CPR/AED where managers expect them, and use the right keywords so your resume survives ATS filters without pretending to hold credentials you don't have.We dig into the real difference-makers: quantifying outcomes and showing breadth. Instead of vague claims, learn how to present 300+ coaching hours, retention rates, monthly sales figures, and program results that match tiered coaching models. We explain how to reference NSCA needs analysis, ACSM risk stratification, and FMS screening as proficiencies, not certifications, to demonstrate a wider toolkit. You'll also hear a before-and-after resume example, complete with measurable achievements, client variety, and clear timelines that prove reliability.Then we shift from paper to performance. We share how to prep for the recruiter screen, avoid filler words, and research each company's tiers and assessments so your answers land. If your dream gym feels out of reach, we offer a playbook: get interview reps elsewhere, build confidence, leverage seminars for warm referrals, and use mentorship to keep momentum steady. Rejections happen; smart trainers translate “not yet” into a stronger reapply. Ready to turn a cold resume into a warm introduction and a scheduled interview?Subscribe, share with a trainer friend, and leave a review to help more coaches get hired at elite gyms.Want to become a SUCCESSFUL personal trainer? SUF-CPT is the FASTEST growing personal training certification in the world! Want to ask us a question? Email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Website: https://www.showupfitness.com/Become a Successful Personal Trainer Book Vol. 2 (Amazon): https://a.co/d/1aoRnqANASM / ACE / ISSA study guide: https://www.showupfitness.com

Send us a text if you want to be on the Podcast & explain why!If raising your rates feels risky and networking with clinicians feels out of reach, this conversation hands you a clear, repeatable plan. We break down a month-to-month pricing shift with language that keeps trust high, then show how a simple referral incentive and forward-dated 2026 pricing can stabilize revenue without drama. You'll hear the exact empathy-led negotiation script we use, plus a five-minute IG Live format that warms your audience and surfaces new clients you didn't know were watching.We get honest about nutrition noise and why cutting carbs often “works” for the wrong reason—calorie reduction. Instead of demonizing foods, we focus on energy balance, behavior, and training quality, so clients lose weight without losing their minds. From there, we dismantle fear-based corrective exercise and posture myths. You can't isolate the VMO, and labeling clients as broken helps no one. A better path: use soft tissue to reduce threat, choose positions that calm symptoms, and load with confidence through graded exposure.The growth unlock comes from your clinician network. We map a simple, professional outreach: pay for an assessment, learn their lens, and demonstrate your programming so therapists trust you with post-discharge strength. You'll hear practical ACL rehab priorities like quad and gastrocnemius loading, a quick knee hyperextension screen to guide early choices, and a short list of credible physios to follow for continuing education. Tie it together with a pricing strategy that funds learning—transparent increases, client sponsorship options, and small thank-yous to referrers—and you have a business that compounds trust into opportunity.If this resonates, follow the show, share it with a coach who needs a push, and leave a quick review so more trainers find these tools. Your next client may come from the message you send today.Want to become a SUCCESSFUL personal trainer? SUF-CPT is the FASTEST growing personal training certification in the world! Want to ask us a question? Email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Website: https://www.showupfitness.com/Become a Successful Personal Trainer Book Vol. 2 (Amazon): https://a.co/d/1aoRnqANASM / ACE / ISSA study guide: https://www.showupfitness.com

Send us a text if you want to be on the Podcast & explain why!Ever walked a deconditioned client into a tough first circuit and watched the color drain from their face? We've been there. Today we break down a real program submission for a six foot one, 220-pound beginner who hasn't trained since high school and show how to turn day one into a durable win, not a cautionary tale.We start by reframing the goal of a first session: assessment in motion, not annihilation. Instead of opening with a heavy lower-body CCA, we pivot to a CA that tests capacity—think goblet squats paired with dead bugs or bird dogs—then build carefully. You'll hear why landmine RDLs teach the hinge faster than kettlebell RDLs for novices, how band-assisted push-ups outshine unstable TRX pressing for comfort and buy-in, and when to delay rotation until trunk control is ready. We also cover step-ups in the sagittal plane as a smart “cardio by stealth” leg choice, plus client-led accessories that make the work feel personal: curls for arms, simple ab sets for a clean burn, and a split-stance shoulder press for stability and novelty.Coaching craft lives in details: set clear expectations, read breathing and color changes, and be prepared to pivot without losing momentum. We share safety guardrails for dizziness and hypoglycemia, the “final destination” checklist every trainer should know, and the rule that every exercise you prescribe is one you've practiced at least ten times. Then we map simple, sticky progressions across the next sessions—same patterns, a touch more load, small tweaks in range or stability—so neural gains translate into confidence and renewals. You'll leave with a blueprint for session flow, finisher options that don't fry form, and rapport habits that turn one workout into a training relationship.Ready to design smarter programs that clients love and stick to? Hit play, subscribe for more coaching breakdowns, and leave a review with your favorite day-one opener—we might feature it next week.Want to become a SUCCESSFUL personal trainer? SUF-CPT is the FASTEST growing personal training certification in the world! Want to ask us a question? Email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Website: https://www.showupfitness.com/Become a Successful Personal Trainer Book Vol. 2 (Amazon): https://a.co/d/1aoRnqANASM / ACE / ISSA study guide: https://www.showupfitness.com

This week: Happy Holidays!... and quieter skies, as the universe offers a bit of a holiday reprieve. Venus and Neptune challenge beliefs about relationships and our values. Venus puts on her investor hat as she goes to work in Capricorn. There is a sizzling First Quarter Moon in Aries, and a listener question about how AI may impact the field of astrology. Plus: Working things out, a new tradition, and the case for consulting humans. Note: We're taking a little holiday break, so there will be NO PODCAST ON DEC. 29. But we'll be back on January 5 to help you ring in the New Year! Read a full transcript of this episode. Have a question you'd like answered on the show? Email April or leave it here! Subscribe to April's mailing list and get a free lunar workbook at each New Moon! Love the show? Make a donation! Timestamps [1:44] Venus squares Neptune (Dec. 23, 9:31 pm PST) at 29°25' Sagittarius-Pisces. When there's a square aspect between Venus and Neptune, we can achieve clarity about relationships, finances, or values, and let go of the things and people that drain us. [4:45] Venus enters the sign of Capricorn (Dec. 24, 8:26 am PST), and it'll be in this sign until Jan. 17, 2026. This is a practical Venus that wants relationships that are stable and solid, based on shared values, shared goals. [8:14] Moon Report! The Aries First Quarter Moon (Dec. 27, 11:10 am PST) is at 6°17' Aries-Capricorn. This is the first action point in the New Moon cycle that began at the Dec. 19 New Moon in Sagittarius. Consider things before dashing off to get something done. [11:36] This is the First Quarter (first action point) in a lunar phase family cycle (LPFC) that began with the New Moon solar eclipse of Mar. 29, 2025, at 9°00' Aries. The Full Moon (awareness point) in this LPFC comes on Sept. 26, 2026, at 3°37' Aries. The Last Quarter (final action point) in this LPFC is on June 26, 2027, at 5°21' Aries. [13:21] Void-of-Course (VOC) Moon periods. The Moon in Capricorn sextiles Neptune in Pisces (Dec. 22, 6:44 am PST). It's VOC for 1 hour, 8 minutes, then enters Aquarius (7:52 am PST). Use this VOC Moon period to get in the habit of going with the flow, instead of insisting that your way is the best and the only way. This VOC could also help your spiritual practice. [14:57] The Moon in Aquarius squares Uranus in Taurus (Dec. 24, 1:42 pm PST). It's VOC for 3 hours, 27 minutes, then enters Pisces (5:09 pm). There might be an unexpected desire to introduce a new holiday tradition. Use this VOC period to get in the habit of letting down your guard when it comes to traditions and welcome something fresh and new, maybe even something a little bit innovative. [16:36] The Moon conjuncts Neptune in Pisces (Dec. 26, 11:03 pm PST). It's VOC for 59 minutes and then enters Aries (Dec. 27, 12:02 am PST). Take a lovely bath, listen to music, or even watch a sentimental movie. Use this VOC Moon period to get in the habit of some healthy escapism. [18:03] Listener Elizabeth asks about how AI may impact the field of astrology. [24:38] To have a question answered on a future episode, leave a message of one minute or less at speakpipe.com/bigskyastrologypodcast or email april (at) bigskyastrology (dot) com; put “Podcast Question” in the subject line. Free ways to support the podcast: subscribe, like, review and share with a friend! [25:10] A tribute to this week's donors! If you would like to support the show and receive access to April's special donors-only videos, go to BigSkyAstropod.com and contribute $10 or more. You can make a one-time donation in any amount or become an ongoing monthly contributor.

Send us a text if you want to be on the Podcast & explain why!Say hello to Tilo at coach.tiloWhat if your most valuable product isn't another hour-long session, but a community that people can't wait to join? Today we sit down with a former PE teacher who turned a neighbor's question into a thriving training business, then pushed beyond the ceiling of in-person hours to build scalable income without sacrificing family time. From the first $90 session to confidently charging premium rates in an affluent market, we get into the real math: exact client counts, monthly revenue targets, and the systems that make sessions repeatable, effective, and worth every dollar.We dig into pricing strategy the way clients actually experience it—clear value, annual increases, retainers that stabilize cash flow, and the honest post-mortem when someone says no. We challenge the myth of overnight online riches and offer a grounded path: LinkedIn for lead gen, Trainerize for delivery, and coaching that sells outcomes, not app access. The heart of the episode is the Parlay Club, a clever blend of step goals, workouts, and point-doubling sports picks that turns accountability into a game. It's sticky, social, and scalable—especially once it moves to a searchable Facebook group, adds tiers, rewards referrals, and features guest experts to deepen engagement.Parent-trainers will feel seen. We talk about seasons of ambition, designing a perfect week before you sell it, and using the 11–2 midday window to build leverage instead of filling it with low-yield sessions. For coaches working with youth athletes, we map a route to clinics, partnerships, and grant-funded programs, and explain how a credential like the CSCS opens doors with athletic directors. The throughline is focus: avoid the octopus problem of too many projects and choose one lane to push hard for a defined period, supported by precise KPIs and a community that keeps you honest.If you're ready to raise your rates, protect your time, and build something that grows while you're with your kids, this conversation hands you a playbook you can start using today. Subscribe, share this with a trainer who needs it, and leave a review with your biggest goal for the next 90 days—we'll shout out our favorites on the show.Want to become a SUCCESSFUL personal trainer? SUF-CPT is the FASTEST growing personal training certification in the world! Want to ask us a question? Email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Website: https://www.showupfitness.com/Become a Successful Personal Trainer Book Vol. 2 (Amazon): https://a.co/d/1aoRnqANASM / ACE / ISSA study guide: https://www.showupfitness.com

Send us a text if you want to be on the Podcast & explain why!Most trainers don't miss six figures because the market is saturated; they miss it because they rely on a textbook, skip the team, and avoid hands-on learning. We pull back the curtain on what actually drives a durable, high-earning training career: real competence, strategic partnerships, and pricing that reflects value.We start by dismantling survivorship bias in certification advice and explain why multiple-choice exams don't prepare you for a people-first, problem-solving job. Then we map a practical path from C-level certs to true capability: build a team with a physical therapist for pain cases and a registered dietitian for nutrition scope. You'll hear how to approach clinicians with respect, speak their language without overstepping, and structure paid consults that lead to mutual referrals and better client results.From there, we break down a simple revenue model that stacks without burnout: premium in-person training, a clear month-two nutrition add-on under RD oversight, and streamlined online programming. We share concrete screens for shoulder function you can use within scope, when to refer out, and why quarterly hands-on seminars beat another PDF. Real-world case studies highlight trainers who leveraged seminars and networking to land roles at top gyms, grow into management, or expand into corporate wellness—showing exactly how layered income can reach and surpass $100K.If you're ready to trade generic certs for real skills, build a professional ecosystem, and create a career that pays and lasts, this conversation lays out the steps. Subscribe, share this with a trainer who needs it, and leave a review telling us which action you'll take first.Want to become a SUCCESSFUL personal trainer? SUF-CPT is the FASTEST growing personal training certification in the world! Want to ask us a question? Email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Website: https://www.showupfitness.com/Become a Successful Personal Trainer Book Vol. 2 (Amazon): https://a.co/d/1aoRnqANASM / ACE / ISSA study guide: https://www.showupfitness.com

Send us a text if you want to be on the Podcast & explain why!Ever feel the ground shift under a job you once loved? We sit down with a K–12 principal who built his identity around coaching kids, weathered the Paradise fire, and still found his purpose dissolving under politics, ego, and endless pushback. What follows is a candid look at walking away from a steady six-figure paycheck to pursue fitness, craft, and a life that feels honest again.We trace the throughline from early days lifting in Chico to leading schools where every decision meets resistance, and then to the spark of a new path: training, education reform from the outside, and programs that make movement central to learning. We talk openly about comfort as a trap, the fear of starting at zero, and the mindset shift that turns practice into momentum. If you're wrestling with a pivot, you'll hear a practical playbook: shadow great coaches, study daily, build a routine that stacks mobility, lifting, and focused learning, and have one meaningful industry conversation every day. It's career capital by design, not hope.There's a strong case for bridging education and fitness. PE gets sidelined, yet aerobic work boosts BDNF, sharpens attention, and primes the brain for class. With the right partnerships, schools can implement zero-period training, teacher wellness, and skill-based PE that kids actually believe in. This isn't about quick wins; it's about craft, clarity, and owning your trajectory. If you're choosing between safe and alive, this conversation will nudge you toward the path that compounds.If this resonates, follow the show, share it with someone stuck in a comfort loop, and leave a review with the bold move you're planning next. Keep showing up.Want to become a SUCCESSFUL personal trainer? SUF-CPT is the FASTEST growing personal training certification in the world! Want to ask us a question? Email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Website: https://www.showupfitness.com/Become a Successful Personal Trainer Book Vol. 2 (Amazon): https://a.co/d/1aoRnqANASM / ACE / ISSA study guide: https://www.showupfitness.com

Send us a text if you want to be on the Podcast & explain why!Alepotini_ifbbpro IGWhat happens when the life everyone admires isn't the life you want? We sit down with a Milan-based attorney and IFBB pro who's trading billables for barbells, unpacking the inner voice that won't quiet down, the pressure of prestige, and the daily signals of burnout that finally force a choice. Her path runs from military academy to Berkeley Law to a top international firm—and yet the gym became the place where she felt most herself. That contrast sets the stage for a candid, high-clarity conversation about meaning, mental health, and the courage to start over.We dig into why strength training can be a sanctuary, how good coaches translate fear into progress, and what it takes to guide beginners without intimidation. She breaks down the realities of working as a personal trainer in Italy—independent contractor setups, slow client acquisition, and lingering stigma about the profession—while making the case for evidence-based coaching that helps older adults protect muscle and young women embrace lifting without the “bulky” myth. Along the way, we talk programming, recovery, and the quiet discipline that keeps you moving when motivation fades.Then we open the black box of immigration: why moving to the United States to coach or compete isn't simple, what “exceptional ability” really means for visas, and how to build a credible, compounding profile through certifications, results, publishing, and community. We contrast social media highlights with the unglamorous grind—6 a.m. training, 12-hour office days, and small wins across time zones—that actually create change. If you're balancing a celebrated career against a calling that won't let go, this story will help you map the next step, not just the dream.Subscribe for more stories that blend career pivots, coaching craft, and real-world tactics. If this episode moved you, share it with a friend who needs the nudge, and leave a review to help others find the show.Want to become a SUCCESSFUL personal trainer? SUF-CPT is the FASTEST growing personal training certification in the world! Want to ask us a question? Email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Website: https://www.showupfitness.com/Become a Successful Personal Trainer Book Vol. 2 (Amazon): https://a.co/d/1aoRnqANASM / ACE / ISSA study guide: https://www.showupfitness.com

Tom Barclay, Tom Allnutt and George Sessions gather to answer viewer questions on Thomas Frank, the squad, signings and more - while they also analyse Micky van de Ven's fascinating interview with Gary Neville on The Overlap. Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a text if you want to be on the Podcast & explain why!Checkout Cody on IG: CodyMayFitWant to see how one trainer turned a free session into a $200K plan and a corporate wellness blueprint that wins boardrooms? We walk through the exact steps: earn trust with results, capture the data that matters, and translate those outcomes into clear ROI that executives can't ignore. Sick days down, blood pressure down, low back injuries down—when the metrics move, pricing power follows.Cody breaks down the shift from coach to operator: how referrals compounded into a book of business, why he attends seminars to sharpen skills, and what changed when he started hiring in his own name. We get specific about standards. Resumes stacked with acronyms are easy; applying anatomy, progressing programs, and defending your choices under pressure is what counts. You'll hear how a practical interview works with a real client, what professionalism looks like on the phone and on the floor, and why protecting the brand requires a high bar for every coach who touches a client.We also map the scalable play: launch a corporate wellness pilot with a tight intake—vitals, grip strength, movement, injury history, and strength benchmarks—then deliver a year of consistent coaching and report the outcomes in dollars saved. That proof of concept unlocks enterprise contracts and fuels a one-stop model that brings trainers, physical therapists, registered dietitians, and concierge MDs under one roof. Community grows, care improves, and the business becomes repeatable across locations.If you're serious about leveling up, this conversation is your checklist: set standards, document outcomes, build a team, and package your wins so decision makers can say yes. Enjoy the episode, share it with someone who needs a push, and if it helped you, subscribe and leave a quick review—it makes a real difference.Want to become a SUCCESSFUL personal trainer? SUF-CPT is the FASTEST growing personal training certification in the world! Want to ask us a question? Email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Website: https://www.showupfitness.com/Become a Successful Personal Trainer Book Vol. 2 (Amazon): https://a.co/d/1aoRnqANASM / ACE / ISSA study guide: https://www.showupfitness.com

Send us a text if you want to be on the Podcast & explain why!Ready to stop spinning your wheels and start training like your results matter? We take a classic bro split from a young lifter who wants bigger arms and less fat, then rebuild it into a focused, tension-first plan that actually moves the needle. The fix isn't more fluff—it's better sequencing, smarter volume, and a weekly structure that balances heavy work with strategic accessories.We start by clearing the biggest bottleneck: too much isolation too early. Compounds go first to drive strength and mechanical tension; isolation slides to the end where it belongs. Using a simple CCA pattern—compound, compound, accessory—we stack pressing and rowing for output and then add targeted raises, curls, and triceps work that won't blunt your main lifts. Along the way, we address common pitfalls like fragile low backs during bent-over rows, shoulder irritation on fixed-path incline pressing, and calf training that never progresses beyond 3x10.Progression gets an upgrade with daily undulating periodization. One day leans heavy in the 5–8 rep zone, the next expands to 8–12 or 10–15 for volume and skill. We outline weekly set targets, show how to nudge volume 10–20 percent without tipping into junk fatigue, and explain why tension is the north star while stress and damage remain useful indicators. You'll also hear how to use short, brutal finishers—push-ups, pull-ups, walking lunges—to add conditioning, and how interval runs beat endless steady-state when the goal is fat loss with muscle retention.By the end, you'll know how to structure a chest-forward day, a back-dominant day, and an optional leg or accessory day that respects recovery and keeps elbows and shoulders happy. You'll leave with a plan to grow faster, get stronger, and ditch random workouts for training with a purpose. If this helps, follow the show, share it with a training partner, and drop a review telling us which lift you're prioritizing this month.Want to become a SUCCESSFUL personal trainer? SUF-CPT is the FASTEST growing personal training certification in the world! Want to ask us a question? Email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Website: https://www.showupfitness.com/Become a Successful Personal Trainer Book Vol. 2 (Amazon): https://a.co/d/1aoRnqANASM / ACE / ISSA study guide: https://www.showupfitness.com

"Beyond the Sermon" is our Wednesday podcast episode, where we dive deeper into Sunday's sermon, answer questions from our congregation and listeners, and discover how we can make life application with what Scripture says. If you have questions about Sunday's sermon, you can submit them by going to immanuelbaptist.com/beyondthesermon or by clicking "Podcast Questions" under the Media section of our app.

Send us a text if you want to be on the Podcast & explain why!Want to become a SUCCESSFUL personal trainer? SUF-CPT is the FASTEST growing personal training certification in the world! Want to ask us a question? Email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Website: https://www.showupfitness.com/Become a Successful Personal Trainer Book Vol. 2 (Amazon): https://a.co/d/1aoRnqANASM / ACE / ISSA study guide: https://www.showupfitness.com

This week, the adventuresome Sagittarius New Moon season gets off to a bit of a strained beginning as the Sun squares off with Saturn and Neptune. Relationships and values are put to the test when Venus and Saturn meet in a difficult aspect. We honor the solstice as the Sun marches into Capricorn, and April answers a listener question about being born at the New or Full Moon. Plus: A lesson of patience, built to be productive and then to rest, and no place to go but up. Read a full transcript of this episode. Have a question you'd like answered on the show? Email April or leave it here! Subscribe to April's mailing list and get a free lunar workbook at each New Moon! Love the show? Make a donation! Timestamps [1:20] Moon Report! The Sagittarius New Moon (Dec. 19, 5:43 pm PST) at 28º24' Sagittarius. This New Moon is on the Sabian symbol 29 Sagittarius, A fat boy mowing the lawn of his house on an elegant suburban street. Guard your energy and anticipate that any tasks or any clarity you hope to gain will be hard won and might take a little while for you to see. [4:00] The Sun squares Saturn (Dec. 16, 8:33 pm PST) at 25°28' Sagittarius-Pisces. Use this time to plan and prepare for things that you want to get done at the New Moon, rather than pushing hard to actually do them. [5:04] The Sun squares Neptune (Dec. 20, 5:02 pm PST) at 29°24' Sagittarius-Pisces. Expect to feel drained, maybe a bit confused or unclear about what you want to accomplish during this New Moon cycle. Don't be too hard on yourself if you find you just don't have the energy. [6:25] Lunar Phase Family Cycle (LPFC). The First Quarter (first action point) in this LPFC comes on September 18, 2026, at 25º57' Sagittarius. The Full Moon (awareness point) of this LPFC will occur on June 18, 2027, at 27º33' Sagittarius. Then the Last Quarter Moon (final action point) in the LPFC comes on March 17, 2028, at 27º53' Sagittarius. [8:39] Void-of-Course (VOC) Moon periods. The Moon trines Neptune (Dec. 17, 7:24 am PST). It's VOC for 1 hour, 14 minutes, then enters Sagittarius (8:38 am PST). Use this VOC Moon to get into the habit of connecting with the divine daily and observing the messages that come your way. [10:07] The Moon squares Neptune (Dec. 19, 7:41 pm PST). It's VOC for 1 hour, 11 minutes, then enters Capricorn (8:52 pm PST). Consider a quiet evening at home, doing something imaginative and restful. [11:12] Venus square Saturn (Dec. 20, 9:09 pm PST) at 25º37' Sagittarius-Pisces. Venus in aspect to Saturn often brings delays or disappointments, but sometimes the lesson is to have patience, and in the case of Saturn in Pisces, acceptance. [12:47] The Sun enters Capricorn (Dec. 21, 7:03 am PST). Happy Solstice! Happy Yule! Happy Midsummer! The Capricorn and Cancer solstices are a wonderful time for standing still, which is what solstice literally means: the Sun standing still. The Capricorn Solstice is the beginning of Capricorn season (Dec. 21, 2025 -Jan. 19, 2026). The Sun is lowest in the midday sky. There's no place to go but up. What is it that we want to accomplish? What mountain is it that we want to climb? [16:53] Listener Ivana asks about Full and New Moon natives. Check out Dana Gerhardt for more information on the lunar phases. [23:44] To have a question answered on a future episode, leave a message of one minute or less at speakpipe.com/bigskyastrologypodcast or email april (at) bigskyastrology (dot) com; put “Podcast Question” in the subject line. Free ways to support the podcast: subscribe, like, review and share with a friend! [24:15] A tribute to this week's donors! If you would like to support the show and receive access to April's special donors-only videos, go to BigSkyAstropod.com and contribute $10 or more. You can make a one-time donation in any amount or become an ongoing monthly contributor.

Send us a text if you want to be on the Podcast & explain why!Want to become a SUCCESSFUL personal trainer? SUF-CPT is the FASTEST growing personal training certification in the world! Want to ask us a question? Email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Website: https://www.showupfitness.com/Become a Successful Personal Trainer Book Vol. 2 (Amazon): https://a.co/d/1aoRnqANASM / ACE / ISSA study guide: https://www.showupfitness.com

Send us a text if you want to be on the Podcast & explain why!The most honest look you'll hear at what separates a textbook-certified trainer from a trusted professional. We sit down with Derek, a rising manager at Lifetime, to unpack how he evaluates candidates, coaches a veteran team, and keeps standards high in a premium training environment where members expect safety, clarity, and results. From real-time prospecting on a busy gym floor to programming under pressure, Derek explains why 80% of applicants fail the practical and what the top performers do differently.We walk through his three-stage hiring process, the exact screening questions he wants to hear before a single rep, and the coaching behaviors that build instant credibility: precise cues, smart regressions, and simple anatomy language. Then we dig into pricing and value—why $120–$150 per hour makes sense for general population clients, how to handle “that's expensive” without flinching, and the mindset shift that happens when you invest in your own development through mentors, seminars, and bodywork. If you've ever wondered how to charge more while training fewer sessions, this conversation gives you the playbook.Derek also shares what it's like to lead as a younger manager among seasoned trainers, including fostering a culture of accountability without ego. We talk mentorship as the shortcut to competence, retention as the true metric, and why soft tissue work and recovery sessions drive client loyalty. You'll leave with practical steps to pass a tough practical, communicate your value, and build a six-figure path at a high-standard gym or as a smart freelancer.If this resonated, follow the show, share it with a trainer who needs a nudge, and leave a quick review so more coaches can find it. Your support helps us raise the standard—one qualified trainer at a time.Want to become a SUCCESSFUL personal trainer? SUF-CPT is the FASTEST growing personal training certification in the world! Want to ask us a question? Email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Website: https://www.showupfitness.com/Become a Successful Personal Trainer Book Vol. 2 (Amazon): https://a.co/d/1aoRnqANASM / ACE / ISSA study guide: https://www.showupfitness.com

Send us a text if you want to be on the Podcast & explain why!What if the crowded gym, the taken rack, and the sore client were your advantage? We sit down with John, a 64-year-old coach who turned a lifetime of athletics and a career in finance into a service-first approach that seniors and everyday clients trust. The through-line is confidence: not bravado, but the quiet certainty that comes from knowing the why behind every exercise and being able to pivot in seconds without losing momentum.We unpack how mentorship and workshops transformed imposter syndrome into a repeatable system. John breaks down programming by patterns instead of equipment—push, pull, squat, hinge, carry, rotate—so he can swap a bench press for any push variation or move from back squats to goblets with wedges when racks are full. That shift keeps sessions seamless and clients calm. You'll hear practical details on warm-ups that prepare tissues, loaded carries and toes-up drills for resilient feet and ankles, and modular templates that make full-body training simple, scalable, and effective.The heart of the conversation is longevity. John trains clients in their 50s, 60s, and 70s with complex histories—heart issues, surgeries, autoimmune conditions—and shows how smart loading, mobility work, and balance training restore independence for daily tasks like carrying groceries, getting in and out of a car, and picking up grandkids. We also talk about community as a performance multiplier: learning from rooms full of veteran coaches, debriefing to normalize struggles, and adopting cues and progressions that instantly improve outcomes.If you're a coach, aspiring trainer, or lifter who cares about real results for real people, you'll leave with tools to own the session, speak clearly about the why, and serve clients with steady confidence. Subscribe, share this with a coach who needs it, and leave a review to help more trainers find practical, human-centered coaching.Want to become a SUCCESSFUL personal trainer? SUF-CPT is the FASTEST growing personal training certification in the world! Want to ask us a question? Email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Website: https://www.showupfitness.com/Become a Successful Personal Trainer Book Vol. 2 (Amazon): https://a.co/d/1aoRnqANASM / ACE / ISSA study guide: https://www.showupfitness.com

Send us a text if you want to be on the Podcast & explain why!Step off a plane in Tokyo and you notice it immediately: people are moving, portions look different, and even a “small” soda is actually small. We unpack why Japan stays leaner without fad diets or gym‑centric lifestyles, and what parts of that system you can borrow without booking a flight. From broth‑based ramen to bento boxes, from 20,000‑step days to transit that makes walking the default, we explore how design, culture, and habits quietly cut calories and add movement.Adam, our instructor of programming, shares on‑the‑ground observations from Okinawa, Kyoto, Osaka, and Tokyo. He breaks down portion density, how convenience stores stock cheap protein and fiber next to sweets, and why intentional eating norms—like not snacking while walking—reduce mindless calories. We dig into conveyor‑belt sushi “micro‑ordering,” the value of half‑rice options, and the power of smaller drink sizes. We also talk fiber intake, affordable on‑the‑go protein, and simple swaps that make a noticeable dent in daily calories.There's another side to consider. Corporate health policies that target waist circumference can improve population metrics but raise serious ethical and mental health questions. We discuss kids' independence, social accountability around vices, and how pressure at work intersects with alcohol use and Japan's high male suicide rates. Health isn't just weight; it's movement, food, and mental wellbeing working together. Our takeaways focus on environment over willpower: build steps into your day, choose broth over cream, keep a cheap protein snack on hand, sit to eat, and start with a truly small sugary drink.If this conversation gets you thinking about your own environment, subscribe, share it with a friend, and leave a review with the one habit you'll try this week. Your tip might be the nudge someone else needs.Want to become a SUCCESSFUL personal trainer? SUF-CPT is the FASTEST growing personal training certification in the world! Want to ask us a question? Email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Website: https://www.showupfitness.com/Become a Successful Personal Trainer Book Vol. 2 (Amazon): https://a.co/d/1aoRnqANASM / ACE / ISSA study guide: https://www.showupfitness.com

Send us a text if you want to be on the Podcast & explain why!Tired of feeling invisible on the gym floor? We share a practical, no-fluff playbook for new and rising trainers who want to fill their books fast without turning into pushy salespeople. It starts with presence: show up early, stay late, and learn the living rhythm of your gym. Map traffic patterns, make eye contact, and smile more than anyone else. Members trust the faces they see every day—so be the person who offers a quick warm-up tip, a towel when it's needed, and a calm answer when someone looks lost.We break down a simple programming framework—CCA: Core movement, Complementary movement, Accessory—that lets you design effective workouts on the spot. Whether you're helping the arm-day regular or the machine-loving 70-year-old, CCA keeps sessions focused, scalable, and aligned with real goals. We also dig into light-touch sales that don't feel slimy: front-desk rapport, micro-education moments, and fun calorie-estimation games that spark nutrition chats. Instead of lecturing, invite members into a complimentary assessment to review goals, stress, sleep, and training history. The tone stays friendly, curious, and helpful.Mindset sets your ceiling. Use a Kobe-level work ethic to stack tiny wins: chase floor shifts, learn from the top and bottom performers, and invest downtime in anatomy and cueing. Bring your food, manage your energy, and radiate gratitude. Then commit to 90 days of rinse-and-repeat consistency and run a quarterly review to turn weaknesses into strengths. If you've been waiting for permission to step forward, here it is: be the most present, prepared, and positive person in the room. That's how strangers become clients—and clients become long-term success stories.If this playbook helped, follow the show, share it with a trainer who needs a boost, and leave a quick review so more coaches can find it.Want to become a SUCCESSFUL personal trainer? SUF-CPT is the FASTEST growing personal training certification in the world! Want to ask us a question? Email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Website: https://www.showupfitness.com/Become a Successful Personal Trainer Book Vol. 2 (Amazon): https://a.co/d/1aoRnqANASM / ACE / ISSA study guide: https://www.showupfitness.com

Send us a text if you want to be on the Podcast & explain why!A burning leg at night, a “herniated disc” on the MRI, and years of mixed messages—sound familiar? We unpack a real client story and show how to trade fear for a plan using assessment-first coaching, language that calms the system, and progressions that actually work.We start by debunking outdated ortho beliefs that frame backs as fragile and people as broken. Then we map a simple screening process to pinpoint intolerances—flexion, extension, rotation, lateral flexion, or compression—and use those findings to build a zero-discomfort movement menu. You'll hear why stretching into nerve symptoms often flares sciatica-like pain, when sciatic nerve glides help, and how to reframe “pain” as “discomfort” to reduce threat and increase buy-in.From there we get practical. Learn how to coach precise planks, side planks, and bridges; when to choose TRX rows over bent-over rows; how to modify pressing with landmine variations; and why bilateral pulling beats asymmetrical loading early on. We cover bracing and drawing-in cues, pacing volume to track responses, decompression options for compression-sensitive clients, and small lifestyle levers like sleep setup, hydration, and nutrition quality. We also explain imaging context, disc reabsorption, and the power of daily low back routines that rebuild trust. Finally, we share networking tactics to team up with pro-movement physios and chiros so your client always has a path forward.If you coach people with back issues—or you're working through them yourself—you'll leave with a step-by-step framework: listen, screen, find zero-discomfort ranges, progress deliberately, and keep the wins going for life. Subscribe, share this with a friend who needs hope, and leave a review with your top takeaway so we can cover it next.Want to become a SUCCESSFUL personal trainer? SUF-CPT is the FASTEST growing personal training certification in the world! Want to ask us a question? Email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Website: https://www.showupfitness.com/Become a Successful Personal Trainer Book Vol. 2 (Amazon): https://a.co/d/1aoRnqANASM / ACE / ISSA study guide: https://www.showupfitness.com

Episode 324 | The Virgo Last Quarter Moon and Netflix Roulette! This week, Mercury makes a lot of moves, entering Sagittarius, aspecting Uranus, Neptune and Pluto, and presiding over the Virgo Last Quarter Moon. Neptune stations direct in Pisces. Mars relaxes with Neptune for a few hours, but then moves into industrious Capricorn. And once again this week, we have so many transits to cover that there just wasn't time to include a listener question. Plus: Fuzzy-headedness, delegation, and Netflix roulette! Read a full transcript of this episode. Have a question you'd like answered on the show? Email April or leave it here! Subscribe to April's mailing list and get a free lunar workbook at each New Moon! Love the show? Make a donation! Timestamps [1:40] Mars squares Saturn (Dec. 8, 4:15 pm PST) at 25º15' Sagittarius-Pisces – a classic “one foot on the gas, one foot on the brake” transit. Slow down long enough to be sure you're going after what's truly right. [3:42] Neptune stations direct (Dec. 10, 4:23 am PST) at 29°22' Pisces, after being retrograde since July 4. During this station, there could be a general lack of clarity. Be careful with Neptune things like medications or any kind of mind- or mood-altering substances. [6:19] Mercury opposes Uranus (Dec. 10, 11:59 am PST) at 28°39' Scorpio-Taurus. Due to Mercury's recent retrograde period, this is the third and final time that this transit is exact (previously on Oct. 29 and Nov. 19). Inspiration is high and words can have a tremendous impact. [7:50] Mercury trines Neptune (Dec. 11, 2:19 am PST) at 29°22' Scorpio-Pisces, the last of three transits in this series (previously on oct. 29 and Nov. 9). It's not the very best transit for sharp analysis and logic, but intuition should be heightened, breakthroughs are possible, and the urge to create will likely be very strong. [9:39] Moon Report! Virgo Last Quarter Moon (Dec. 11, 12:52 pm PST) at 20°04' Virgo-Sagittarius. Virgo is the sign of helpers and making peace with the limitations of your financial budget, your energy, and your schedule. [11:27] Lunar Phase Family Cycle (LPFC). This is the Last Quarter (final action point) in an LPFC that began with a New Moon on Sep 14, 2023 (21º58' Virgo). The First Quarter (action point) of this LPFC was on June 13, 2024 (23º39' Virgo), and the Full Moon (awareness point) was on March 13, 2025 (23º56' Virgo). [13:25] Void-of-Course (VOC) Moon periods. The Moon in Leo squares Uranus in Taurus (Dec. 9, 8:56 pm PST). It's VOC for 2 hours, 24 minutes, then enters Virgo (11:20 pm PST). Play Netflix roulette! Use this VOC Moon period to initiate a new habit of exposing yourself to new forms of art. [15:03] The Moon in Virgo opposes Neptune in Pisces (Dec. 12, 6:51 am PST). It's VOC for 1 hour 13 minutes, then enters Libra (8:04 am PST). Be inspired by others but not unrealistically infatuated. [15:53] The Moon in Libra sextiles Mars in Sagittarius (Dec. 14, 7:36 pm PST). It's VOC for 15 minutes, then enters Scorpio (7:51 pm PST). Use this VOC Moon period to get in the habit of going after what you want with a light-hearted attitude. [16:46] Mercury enters Sagittarius (Dec. 11, 2:40 pm PST), the sign of its detriment in Sagittarius. A good transit for taking a broad overview or doing long-term thinking, questioning beliefs, initiating higher education. Mercury will be in Sagittarius until January 1, 2026. [17:55] Mercury sextiles Pluto (Dec. 13, 8:32 am PST) at 02°12' Sagittarius- Aquarius. Mercury is on the Sabian symbol 3 Sagittarius, Two men playing chess, and Pluto is on 3 Aquarius, A deserter from the navy. This is the exact aspect in a series (previously on Oct. 30 and Nov. 17). Here is an opportunity to go after something that requires great perseverance and keen perception. [20:30] Mars squares Neptune (Dec. 14, 3:44 am PST) at 29°22' Sagittarius-Pisces. Mars is on the Sabian symbol 30 Sagittarius, The Pope. Neptune is on Sabian symbol 30 Pisces, The Great Stone Face, the rock formation like a face that's idealized by a boy who grows up and begins to look like it. This is an opportunity to review what our ideals are and how we can represent them most positively. Dedicate energy to pursuits that give back to your profession or to your community. [22:59] Mars enters Capricorn (Dec. 14, 11:34 pm PST). Mars will be on the Sabian symbol 1 Capricorn, An Indian chief demanding recognition. Mars is exalted in the sign of Capricorn, so it's a strong time to manage practical matters with maximum efficiency, professionalism, and drive. Mars will be in Capricorn until January 23, 2026. [25:05] Unfortunately, it's another week when the skies are too busy for a listener question. But please keep sending in your questions! [25:35] To have a question answered on a future episode, leave a message of one minute or less at speakpipe.com/bigskyastrologypodcast or email april (at) bigskyastrology (dot) com; put “Podcast Question” in the subject line. Free ways to support the podcast: subscribe, like, review and share with a friend! [26:11] A tribute to this week's donors! If you would like to support the show and receive access to April's special donors-only videos, go to BigSkyAstropod.com and contribute $10 or more. You can make a one-time donation in any amount or become an ongoing monthly contributor.

Send us a text if you want to be on the Podcast & explain why!Want to ask us a question? Email email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Our Instagram: Show Up Fitness CPT TikTok: Show Up Fitness CPT Website: https://www.showupfitness.com/Become a Personal Trainer Book (Amazon): https://www.amazon.com/How-Become-Personal-Trainer-Successful/dp/B08WS992F8NASM / ACE / ISSA study guide: https://www.showupfitness.com/collections/nasm

Send us a text if you want to be on the Podcast & explain why!Most knee pain stories sound the same: a new running plan, a few hard workouts, and then an ache that won't leave. We take that familiar frustration and turn it into a practical roadmap. Starting with a clear scope—what coaches can do and when to refer out—we break down the anatomy that actually drives decisions, the screens that reveal load bottlenecks, and the progressions that build resilient knees.We lean into a joint-by-joint approach: verify ankle mobility so the knee doesn't become a substitute hinge, then probe hip rotation and control with the 90-90 position. From there, we show how calf capacity underpins every step—most people aren't near twenty-five single-leg calf raises—and why the frontal plane is a silent deal-maker for runners and lifters. Expect actionable strength work like side planks with abduction, standing abductions, seated and standing calf raises, and carefully dosed plyometrics once tissue tolerance is ready.Soft tissue isn't a fix, but it is a useful window. We explain how targeted work on the adductors and surrounding tissues can calm sensitivity so better movement sticks. We also demystify scary imaging, remind you that MRIs find “something” in almost everyone, and focus on what changes pain: load management, smart progression, and consistent retesting. The thread through all of it is collaboration—building a dependable relationship with a physical therapist, documenting assessments, and using simple benchmarks to show progress your clients can feel and see.If you coach people who run, squat, lunge, or just want to move without wincing, you'll walk away with a simple, repeatable system: assess, address, load, retest, and refer when in doubt. Subscribe for more coach-first education, share this with a trainer who needs a clear plan, and leave a review to tell us the biggest knee question you want answered next.Want to ask us a question? Email email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Our Instagram: Show Up Fitness CPT TikTok: Show Up Fitness CPT Website: https://www.showupfitness.com/Become a Personal Trainer Book (Amazon): https://www.amazon.com/How-Become-Personal-Trainer-Successful/dp/B08WS992F8NASM / ACE / ISSA study guide: https://www.showupfitness.com/collections/nasm

Send us a text if you want to be on the Podcast & explain why!Imagine a world where new personal trainers don't get tossed onto the gym floor with a textbook and a shrug. We take on a bold thought experiment: what if personal training operated inside an insurance-backed, supervised system—more like a residency—so rookies could learn under experienced clinicians, earn steady pay, and develop real confidence before jumping into premium coaching?We start by pulling apart the broken pipeline: pass a multiple-choice exam, struggle to get hired by high-end clubs that want experience, then get thrown to the sharks at volume gyms with no mentorship. That pathway erodes confidence, confuses pricing and assessments, and drives injuries and burnout. We contrast it with the physical therapy model—formal education, supervised clinical hours, high patient volume—that, despite flaws, reliably builds baseline competence. Then we map a practical version for fitness: structured hours, interdisciplinary collaboration with PTs and physicians, and case-based learning focused on strength, behavior change, and safe progressions.From there, we connect the dots to career capital. A couple of years in an insurance-based setting creates the reps and feedback loops trainers need to command premium rates, move into respected clubs, and branch into online coaching or entrepreneurship. Clients benefit too—especially those facing obesity and metabolic disease—because coaching happens within a medical team that aligns goals, scope, and communication. We also get honest about the barriers: certification companies and big-box incentives aren't built for mentorship, and red tape is real. But if fitness wants respect as an allied health profession, supervised practice and clearer standards are the way forward.If you're a coach who's felt lost after a cert, a PT curious about partnering with trainers, or a gym owner who wants to reduce churn and raise quality, this conversation lays out a path that puts learning and client outcomes first. Subscribe, share with a coach who needs a roadmap, and drop your take: should personal training move toward a supervised, insurance-backed model?Want to ask us a question? Email email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Our Instagram: Show Up Fitness CPT TikTok: Show Up Fitness CPT Website: https://www.showupfitness.com/Become a Personal Trainer Book (Amazon): https://www.amazon.com/How-Become-Personal-Trainer-Successful/dp/B08WS992F8NASM / ACE / ISSA study guide: https://www.showupfitness.com/collections/nasm

Send us a text if you want to be on the Podcast & explain why!Tired of handing out “free nutrition tips” between sets and watching clients treat them like background noise? We break down a simple, professional system to turn nutrition guidance into a paid, high-value service that actually drives results. From pricing to scope to weekly workflows, you'll hear exactly how to charge with confidence and deliver coaching that clients respect.We start by challenging the “we've always done it this way” mindset that keeps trainers stuck. Then we map a clean offer: $250–$500 per month for structured nutrition coaching that lives outside workouts, with weekly or biweekly check-ins, photo logging, menu reviews, and clear goals. You'll get the sales script we use after assessments, language to handle “my last coach included it,” and a 30-day measurement challenge that builds awareness fast without trapping clients in lifelong tracking.The heart of the system is partnership and scope. Instead of being a jack of all trades, bring a registered dietitian onto your team. RDs handle medical nutrition therapy and complex cases; you lead behavior change, accountability, and education. We cover TDEE basics, protein targets, and the real blockers—environment, stress, sleep, and social pressure—so your clients can navigate date nights and office snacks without derailing progress. You'll also learn how to host small RD Q&As, set clinic-style expectations, and separate services the way dentists and physical therapists do, so clients understand what they're buying and why it works.If you're ready to build a business that delivers better outcomes and adds $1,000 to $5,000 per month without adding more training hours, this playbook shows you how. Subscribe, share this episode with a coach who needs it, and leave a review telling us the first client you'll pitch paid nutrition coaching to.Want to ask us a question? Email email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Our Instagram: Show Up Fitness CPT TikTok: Show Up Fitness CPT Website: https://www.showupfitness.com/Become a Personal Trainer Book (Amazon): https://www.amazon.com/How-Become-Personal-Trainer-Successful/dp/B08WS992F8NASM / ACE / ISSA study guide: https://www.showupfitness.com/collections/nasm

Send us a text if you want to be on the Podcast & explain why!Want clients to say yes to higher rates without flinching? We unpack a practical, honest roadmap to charging more in 2026 by doing the one thing that always works: raising your value and proving it in the session. From smarter warmups and sharper assessments to hands-on seminars that light a fire under your coaching, this conversation tackles the skills, scripts, and mindset needed to step into premium pricing with integrity.We start with a hard look at undercharging and why it's usually a communication issue, not a market limit. Then we map the environments where $100 to $200 per hour is normal and show how to align your services with that expectation. You'll hear how to swap passive foam-rolling time for targeted prep, use a simple movement screen to personalize programming, and integrate nutrition and recovery guidance without overstepping scope. We also share a reusable script to announce your rate change, timeline it, and give clients real options: pre-purchase at current rates, sponsor your education, or join a charity workout that funds your seminar travel.Along the way, we dive into the compounding power of seminars—why two days of supervised, hands-on learning can beat months of trial and error—and how proximity to high-level coaches, physical therapists, and dietitians expands your network and your confidence. You'll get tactics to trim an energy-draining roster, consolidate your schedule, and get comfortable with “no” so you can say “yes” to better-fit clients and higher leverage work. If you're ready to turn passion into a durable career, this is your blueprint: learn, implement, communicate, increase.Subscribe for more no-fluff coaching, share this with a trainer who needs a push, and leave a review to tell us your 2026 rate goal.Want to ask us a question? Email email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Our Instagram: Show Up Fitness CPT TikTok: Show Up Fitness CPT Website: https://www.showupfitness.com/Become a Personal Trainer Book (Amazon): https://www.amazon.com/How-Become-Personal-Trainer-Successful/dp/B08WS992F8NASM / ACE / ISSA study guide: https://www.showupfitness.com/collections/nasm

Send us a text if you want to be on the Podcast & explain why!A life can pivot on a single “no.” For Vinod Chandel, repeated rejection at the police gate became the spark that turned a frail kid into a national bodybuilding champion and, eventually, one of India's most sought-after celebrity coaches. We unpack how he built a career on anatomy, humility, and relentless learning—then rebuilt it after a slip disc forced him to rethink strength from the spine out.We walk through the transformation from old-school, mirror-first training to a 360-degree method that blends mobility, yoga, calisthenics, kettlebells, and stick work. Vinod shares how balanced shoulder development demands understanding muscle heads and alignment, why cat-cow and hip control can unlock heavier squats, and how long days at desks or on sets age the body faster than birthdays. He opens up about pricing and negotiation, the realities of traveling with stars, and the principle that knowledge—not hype—earns trust and income.What stands out is the cultural fusion: Western exercise science sharpened his programming, while Indian warrior traditions—gada, mudgar, sword work—taught rotational strength, grip, and presence. That blend helps everyone from actors to IT pros move better, recover faster, and stay injury-resistant. For new trainers, Vinod's playbook is simple and demanding: train all kinds of bodies, repeat your own transformations, and cook your craft under real-world pressure. Subscribe for more grounded conversations on strength, mobility, recovery, and the mindset that turns setbacks into skill. If this story moved you, share it with a friend and leave a review so others can find it too.Want to ask us a question? Email email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Our Instagram: Show Up Fitness CPT TikTok: Show Up Fitness CPT Website: https://www.showupfitness.com/Become a Personal Trainer Book (Amazon): https://www.amazon.com/How-Become-Personal-Trainer-Successful/dp/B08WS992F8NASM / ACE / ISSA study guide: https://www.showupfitness.com/collections/nasm

This week, Venus makes a sizzling sextile to Pluto, the Gemini Full Moon is relatively quiet, but the Sun's square to the nodes tells us that we're at the midway point between eclipses. Mercury ends the week with trines to Jupiter and Saturn and shows us how to write a book. Plus, April answers a listener question about Saturn transits - why does it seem that we have the same Saturn lessons over and over again? Plus: Sipping our Tang, putting up scaffolding, changes and turning points. Read a full transcript of this episode. Have a question you'd like answered on the show? Email April or leave it here! Subscribe to April's mailing list and get a free lunar workbook at each New Moon! Love the show? Make a donation! Timestamps [1:22] Venus sextiles Pluto (Dec 2, 1:07 AM PST) at 1º55' Sagittarius-Aquarius. Contain adventuring only to the possibilities of earth and sea, or step outside earthly experiences. [3:02] Moon Report! The Gemini Full Moon (Dec 4, 3:14 PM PST) at 13º03' Gemini-Sagittarius. At this Full Moon, the Sun is also close to its square with the lunar nodes (Dec 5, 4:22 AM PST). This Full Moon connects to two eclipses: Sep 7, 2025 (Lunar Eclipse, 15º22' Pisces) and March 3, 2026 (Lunar Eclipse, 12º53' Virgo). Let go of excessive criticism, perfectionism, workaholism. [8:29] Lunar Phase Family Cycle (LPFC). This is the Full Moon (awareness point) in an LPFC that began on June 6, 2024, with a New Moon at 16º17' Gemini. The First Quarter Moon (first action point) of this LPFC occurred on March 6, 2025, at 16º21' Gemini. The Last Quarter Moon (last action point) of this LPFC will occur on September 4, 2026, at 11º48' Gemini. [10:30] Void-of-Course (VOC) Moon periods. The Moon squares Jupiter (Dec. 1, 10:14 AM PST), is VOC for 8 hours 59 minutes, then enters Taurus (7:13 PM PST). Check in with the people close to you before acting on personal goals. [12:01] The Moon sextiles Neptune (Dec. 3, 5:50 PM PST). It's VOC for 58 minutes, then enters Gemini (6:48 PM PST). Pisces can irrigate Taurus' soil, Taurus provides guidance for Pisces. [13:47] The Moon squares Neptune (Dec. 5, 4:55 PST). It's VOC for 59 minutes, then enters Cancer (5:54 PM PST). Get in the habit of using words to express what's going on inside of you. [16:00] The Moon trines Neptune (Dec. 7, 5:45 PM PST), is VOC for one hour, then enters Leo (6:48 PM PST). Get in the habit of giving yourself some me-time to recharge your batteries. [17:12] Mercury trines Jupiter (Dec. 6, 5:05 AM PST) at 24°08' Scorpio-Cancer. Mercury trines Saturn (Dec. 7, 8:58 AM PST) at 25°14' Scorpio-Pisces. These are the last in a series of trine aspects from Mercury to Jupiter and Saturn. The first were on Oct 24/25, the second were on Nov 22 while Mercury was retrograde. How are these aspects like writing a book? [20:42] Listener Charlene asks about why it seems that we have the same Saturn lessons over and over again. [26:45] To have a question answered on a future episode, leave a message of one minute or less at speakpipe.com/bigskyastrologypodcast or email april (at) bigskyastrology (dot) com; put “Podcast Question” in the subject line. Free ways to support the podcast: subscribe, like, review and share with a friend! [27:23] A tribute to this week's donors! If you would like to support the show and receive access to April's special donors-only videos, go to BigSkyAstropod.com and contribute $10 or more. You can make a one-time donation in any amount or become an ongoing monthly contributor.

Send us a text if you want to be on the Podcast & explain why!Want to run more without getting sidelined by cranky feet and tight calves? We walk through a real client scenario—a 20-year-old cardio diehard who stacked three five-mile runs onto a week of classes—and show how to turn enthusiasm into a durable plan. You'll hear the exact warm-ups, strength circuits, and weekly progressions we use to build mileage safely, fix plantar fasciitis flare-ups, and keep motivation high.We start with the biggest injury driver most runners ignore: sudden volume spikes. From there, we map a simple progression rule of thumb, then layer in intensity with controlled tempos once volume settles. The foundation is strength built around running's demands. Day one is hinge-focused with hip thrusts, chin-ups, and deep landmine calf raises. Day two is squat-focused with low-impact jumps, heels-elevated back squats, and core patterns that train adduction and extension. Day three turns unilateral and frontal-plane, using skater hops with stick landings, single-leg RDLs, and suitcase carries on toes to blend trunk stiffness and foot strength. Throughout, we target the plantar fascia, gastrocnemius, soleus, tibialis anterior, and peroneals so every step gets more stable.We also get practical about tools and coaching. Footwear rotation, soft tissue mobilization with a barbell or lacrosse ball, and isometrics to calm tendons when symptoms spike. For coaches and ambitious self-trainers, we dig into anatomy-driven programming, progressive overload, and the career skills that make plans stick: clear cues, on-the-fly adjustments, and confidence that comes from mastering the fundamentals. If you're chasing bigger miles, stronger glutes, and fewer setbacks, this is the blueprint to build resilient legs and a steady training rhythm.Enjoyed the conversation and want more like it? Follow the show, share it with a friend who runs, and leave a quick review so we can help more athletes train smarter.Want to ask us a question? Email email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Our Instagram: Show Up Fitness CPT TikTok: Show Up Fitness CPT Website: https://www.showupfitness.com/Become a Personal Trainer Book (Amazon): https://www.amazon.com/How-Become-Personal-Trainer-Successful/dp/B08WS992F8NASM / ACE / ISSA study guide: https://www.showupfitness.com/collections/nasm

Send us a text if you want to be on the Podcast & explain why!What if your entire coaching business—programming, payments, client feedback, and messaging—lived in one clean, simple place you actually enjoy using? We sit down with Noah, a former baseball player and health coach who joined Superset after discovering how much better training can be when systems work with you, not against you. His story moves from early interests in lifestyle coaching and Z-Health to building features that reflect what coaches really need: speed, clarity, and client results.We dig into practical training insights first: why vestibular and visual drills belong in warm-ups, how a 30-second eyes-closed balance test reveals coordination gaps, and what that means for athletes and aging clients alike. Then we move into the business backbone. Superset's spreadsheet-style builder, Superset Sheets, lets you drag in programs from spreadsheets, PDFs, or videos and instantly translate them into a polished client app. AI tools help speed up programming and synthesize client notes so you can adjust plans without drowning in admin. The activity feed centralizes videos, comments, and progress updates, replacing scattered texts with a structured, searchable dialogue.If you've felt the chaos of juggling Excel, Venmo, and endless DMs, the platform's integrated payments via Stripe, built-in exercise library, and customizable content put everything under one roof. New coaches can use the 14-day trial, add themselves as a test client, and get comfortable with real workflows before onboarding clients. For growing businesses, the pricing scales predictably, and the team ships features based on daily feedback from working coaches—so the product evolves with your needs.Ready to focus on outcomes instead of overhead? Hit play to learn how to set clear boundaries, streamline your tools, and deliver coaching that scales without losing the personal touch. If you enjoy the conversation, subscribe, share it with a fellow coach, and leave a quick review to help others find the show.Want to ask us a question? Email email info@showupfitness.com with the subject line PODCAST QUESTION to get your question answered live on the show! Our Instagram: Show Up Fitness CPT TikTok: Show Up Fitness CPT Website: https://www.showupfitness.com/Become a Personal Trainer Book (Amazon): https://www.amazon.com/How-Become-Personal-Trainer-Successful/dp/B08WS992F8NASM / ACE / ISSA study guide: https://www.showupfitness.com/collections/nasm

This week: A birthday milestone for the podcast, and another week full of transits! As Mars squares the Lunar Nodes, prepare to move toward your future. Mercury conjoins Venus on a whimsical degree, and Venus trines Jupiter and Saturn; Saturn turns direct on Thanksgiving Day, and Mercury turns direct a couple of days later. A Pisces First Quarter Moon could bring a crisis of faith; and Venus finishes her busy week and her time in Scorpio with an opposition to Uranus and a trine to Neptune, before entering merry Sagittarius. And unfortunately, this is another week that is so full of aspects to talk about that, once again, there's no time for a listener question! Plus: Making camp, the places that fit us, and sacred arts. Read a full transcript of this episode. Have a question you'd like answered on the show? Email April or leave it here! Subscribe to April's mailing list and get a free lunar workbook at each New Moon! Love the show? Make a donation! [1:48] A Big Sky Astrology Podcast milestone! This week marks six years since April and co-host Jen Braun aired the very first episode on Nov. 26, 2019. [2:39] Mars squares the Lunar Nodes (Nov 24, 5:32 am PST) Mars in Sagittarius jolts us out of Virgo South Node perfectionism and toward the Pisces North Node's realm of faith, imagination, and possibility. Even small steps toward our dreams bring rewards—even if they don't look exactly like we imagine. [5:09] Mercury conjunct Venus (Nov 24, 5:52 pm PST, 22°45' Scorpio). On the whimsical Sabian symbol, A bunny metamorphosed into a fairy, Mercury and Venus merge their magic in transformative Scorpio. Through what we love—and how we summon it verbally—we encounter opportunities for Scorpionic metamorphosis. [6:50] Venus forms harmonious trines to Jupiter in Cancer (Nov 26, 8:31 am PST) and Saturn in Pisces (Nov. 26, 3:48 pm PST). Venus–Jupiter: Pleasure, ease, and maybe a little luck—if we're willing to look beneath the surface. Venus–Saturn: Clarity around needs vs. wants. Themes of self-reliance, wisdom, and sufficiency arise. Venus' Sabian symbols: 25 Scorpio, An X-ray, and 26 Scorpio, Indians making camp. [9:30] Saturn Turns Direct (Nov 27, 7:51 pm PST, 25°09' Pisces). After months of inward restructuring, Saturn emerges direct on Sabian symbol 26 Pisces, A new moon that divides its influences, symbolizing new beginnings and individuation. [11:15] Pisces First Quarter Moon (Nov 27, 10:59 pm PST, 6°17' Sagittarius/ Pisces). A call to action on intentions seeded at the Scorpio New Moon (Nov 19). Sagittarian certainty meets Piscean feeling—what action feels like the right next step? [13:47] This is the First Quarter phase in a Lunar Phase Family cycle that began at the Pisces New Moon (9º40' Pisces) of Feb 27, 2025. What were you dreaming of then? Now's the time to take action. Future critical moments in this cycle: Full Moon on Aug 27, 2026 (4º54' Pisces), Last Quarter on May 28, 2027 (7º01' Pisces). [16:11] Void-of-Course Moon Periods. Nov 25: Moon in Capricorn sextiles Neptune (1:10 am PST) and is VOC for one hour, 5 minutes before entering Aquarius at 2:15 am PST. The pragmatism and organization of the Capricorn Moon provides a strong structure for Neptune's intuition. [17:00] Moon in Aquarius squares Uranus (Nov 27, 9:53 am PST) and is VOC for 1 hour 31 minutes before entering Pisces (11:24 am PST). No matter how unconventional we consider ourselves to be, there are times we'd still like to fit in. [18:47] Moon in Pisces conjoins Neptune (Nov 29, 4:05 pm PST). It's VOC for 1 hour and 2 minutes, then enters Aries (5:07 pm PST). Go within and see what you find there. [19:33] Mercury Stations Direct (Nov 29, 9:38 am PST, 20°42' Scorpio). Retrograde since Nov 9, Mercury turns direct—but with “retrograde residue” through Dec 16. April shares her thoughts on Mercury retrograde “confirmation bias” and her plan to track Mercury mishaps while it's direct. [21:55] Venus Opposes Uranus (Nov 29, 6:48 pm PST, 29º05' Scorpio-Taurus, Sabian Symbols 30 Scorpio: Halloween jester and 30 Taurus: Peacock parading on an ancient lawn.  A nudge to question outside influences on money, values, and desire. What do you truly want—not what society says you should? [24:07] Venus Trine Neptune (Nov 30, 12:48 am PST, 29º24' Scorpio-Pisces). A dreamy, romantic, and potentially bewildering transit. Wonderful for release and spiritual clarity—just take care not to idealize the wrong person, purchase, or path. [25:32] Venus Enters Sagittarius (Nov 30, 12:14 pm PST). Through Christmas Eve, Venus revels in adventure, cultural exploration, music, and the great outdoors. Perfect for discovering beauty in unexpected places. [27:50] Another packed week of planetary activity leaves no room for listener questions—April promises they will return soon! Send yours to: April (at) bigskyastrology (dot)com (subject: Podcast Question) or by voicemail: speakpipe.com/bigskyastrologypodcast. [29:00] A tribute to this week's donors! If you would like to support the show and receive access to April's special donors-only videos, go to BigSkyAstropod.com and contribute $10 or more. You can make a one-time donation in any amount or become an ongoing monthly contributor. Free ways to support the podcast: subscribe, like, review and share with a friend!

This week: A lot is happening in the sky! The Scorpio New Moon sets the tone for an emotionally intense and transformative new cycle, while the Sun and Mercury join forces and light up the sky with aspects to Saturn, Uranus, Neptune, and Pluto. The Sun begins its journey through Sagittarius, and Mercury retrogrades back into Scorpio. Mercury trines Jupiter, and Uranus sextiles Neptune. The week brings both challenge and inspiration — and an invitation to embrace deep change. Plus: Read a new book, stare out the window at nothing, and go fly a kite. Read a full transcript of this episode. Have a question you'd like answered on the show? Email April or leave it here! Subscribe to April's mailing list and get a free lunar workbook at each New Moon! Love the show? Make a donation! [1:35] Sun trine Saturn (Mon. Nov. 17, 12:56 am PST) at 25°15' Scorpio and Pisces. A supportive aspect blending Scorpio's determination with Pisces' grace and compassion. Combine strength with kindness. [3:05] Mercury's Busy Week, Part 1 (Mon. Nov. 17– Wed. Nov. 19). Mercury sextiles Pluto (Mon., Nov. 17, 12:36 pm PST) at 01°39' Sagittarius and Aquarius. This is the second of three such aspects, including on Oct. 30 and Dec. 13. Dig deep and get to the truth. Excellent for research and tough conversations. [4:38] Mercury retrogrades back into Scorpio (Tue. Nov. 18, 7:21 pm PST). Mercury will continue to move back through Scorpio, until it turns direct on Nov. 29 at 20°42' Scorpio. Revisit secrets, uncover motives, and attending to unfinished business. [6:06] Mercury retrograde opposes Uranus (Wed. Nov. 19, 3:45 am PST) at 29°31' Scorpio and Taurus. This is the second of these transits, including on Oct. 29 and Dec. 10. Break free from mental ruts — change your mind, shift your perspective. [7:27] Mercury retrograde trine Neptune (Wed. Nov. 19, 4:21 am PST) at 29°29' Scorpio and Pisces. Also the second of three such transits, including one Oct. 29 and the last on Dec. 11, with Mercury direct. Dream, imagine, and let your intuition do the talking. [9:11] Scorpio New Moon (Wed. Nov. 19, 10:47 pm PST) at 28°11' Scorpio. This New Moon forms a grand trine with Jupiter and Saturn, and an opposition with Uranus creates a kite. It's a potent moment for setting intentions of transformation, release, and renewal. [11:54] Lunar Phase Family Cycle. Keep a lunar journal to track this cycle over the next three years (key follow-ups): First Quarter (first action point) Aug. 19, 2026 • Full Moon (awareness point) May 20, 2027 • Last Quarter (last action point) Feb. 17, 2028. [13:55] Void-of-Course (VOC) Moon Periods. Moon squares Jupiter (Mon. Nov. 17, 3:51 am PST), is VOC for 9 hours, 53 minutes, and enters Scorpio (1:44 pm PST). Balance giving with self-care. [15:09] Moon opposes Uranus (Thu. Nov. 20, 1:24 am PST), is VOC for 1 hour, 2 minutes, and enters Sagittarius (2:26 am PST). Reflect on financial independence. [16:35] Moon squares Neptune (Sat. Nov. 22, 1:48 pm PST), is VOC for 1 hour, 5 minutes, and enters Capricorn (2:53 pm PST). Pause before reacting emotionally. [17:40] Mercury conjuncts the Sun (Thu. Nov. 20, 1:23 am PST) at 28°18' Scorpio. Mercury is cazimi, “in the heart of the Sun” — a powerful time for clarity, communication, and insight. Mercury will be cazimi from Nov. 19, 10:31 pm PST to Nov. 20, 4:15 am PST. Perfect for important writing, calls, or conversations. [18:56] Uranus sextiles Neptune (Thu. Nov. 20, 6:33 am PST) at 29°29' Taurus-Pisces. The second in a long series (2025–2027) of these aspects. The first Uranus/Neptune sextile was on Aug. 28, 2025, the third is on July 15, 2026, the fourth on Jan. 15, 2027, and the fifth on Jun. 6, 2027. Review Ep. 305 for more about this series. Reflect on the emotional side of technological change. How does innovation feel? [22:19] Sun opposes Uranus (Fri. Nov. 21, 4:25 am PST) at 29°26' Scorpio and Taurus. Sun trines Neptune the same day, at 5:05 am PST, at 29°28' Scorpio and Pisces. 30 Scorpio: The Halloween jester is the Sabian symbol for the Sun. A revelation moment! Step out of your old identity and imagine who you're becoming. Expect insight, creativity, and maybe a little nervous energy. [25:33] Sun enters its Sagittarius season (Fri. Nov. 21, 5:35 am PST)! The Sun will be in Sagittarius until Dec. 21. A month of optimism, adventure, and gratitude. The perfect season for giving thanks and expanding your horizons. [27:03] Mercury's Busy Week, Part 2: Sat. Nov. 22 - Mercury trines Saturn (10:45 am PST) at 25°11' Scorpio-Pisces; Mercury trines Jupiter (3:37 pm PST) at 24°56' Scorpio and Cancer. Mercury (direct) first trined Saturn & Jupiter on Oct. 24/25, this is the second trine (retrograde) and the third is on Dec. 6/7 (direct). Review late-October conversations and projects — and now find clarity, perspective, and practical steps to move forward. [29:03] Sun sextiles Pluto (Sun. Nov. 23, 11:19 am PST) at 01°45' Sagittarius-Aquarius. Adventure beckons! A dynamic, self-empowering aspect for exploration and courage. The Sun is on Sabian symbol 2 Sagittarius: The ocean covered with whitecaps. Pluto is on Sabian symbol 2 Aquarius: An unexpected thunderstorm. [30:53] No listener question this week — it's a full episode! To have a question answered on a future episode, leave a message of one minute or less at speakpipe.com/bigskyastrologypodcast or email april (at) bigskyastrology (dot) com; put “Podcast Question” in the subject line. Free ways to support the podcast: subscribe, like, review and share with a friend! [31:46] A tribute to this week's donors! If you would like to support the show and receive access to April's special donors-only videos, go to BigSkyAstropod.com and contribute $10 or more. You can make a one-time donation in any amount or become an ongoing monthly contributor.