Podcasts about vitamine

Aline Nicholson shares, with Sue Becker, how one simple change—adding Real Bread made from freshly-milled flour to her family's daily diet—has tremendously transformed their health. Aline shares how her hot flashes disappeared, how her son can now enjoy bread without the severe sickness he experienced from store-bought bread, and how her husband's chronic sinus congestion and snoring have become a thing of the past! If you've ever wondered whether Real Bread can make a real difference, Aline's story may encourage you to make this real change. Topics in this episode: hot flashes, sinus congestion, snoring, gluten, IBS, Vitamin E, acne, skin irritations, constipation relief LISTEN NOW and SUBSCRIBE to this podcast here or from any podcasting platform such as, Apple Podcasts, YouTube, Spotify, Alexa, Siri, or anywhere podcasts are played. For more information on the Scientific and Biblical benefits of REAL bread - made from freshly-milled grain, visit our website, breadbeckers.com. Also, watch our video, Only Real Bread - Staff of Life, https://youtu.be/43s0MWGrlT8. Learn more about the why and how to bake with freshly-milled flour, with the very informative 2nd Edition Essential Home-Ground Flour Book, by Sue Becker, (NOW including BOTH weight and volume) https://bit.ly/essentialhomegroundflourbook. If you have an It's the Bread Story that you'd like to share, email us at podcast@breadbeckers.com. We'd love to hear from you! Visit our website at https://www.breadbeckers.com/ Follow us on Facebook @thebreadbeckers and Instagram @breadbeckers. *DISCLAIMER: Nothing in this podcast or on our website should be construed as medical advice. Consult your health care provider for your individual nutritional and medical needs. The information presented is based on our research and is strictly that of the author and not necessarily those of any professional group or other individuals. #hotflashes #sinuscongestion #snoring #gluten #IBS #VitaminE #acne #ski #irritations #constipationrelief

Was ist eigentlich aus Project No Time geworden? Nach der Challenge Roth ziehen Nick und Nils eine ehrliche Bilanz: Aus lockerem Training ohne Zeitdruck wurde in den letzten Wochen doch wieder ein Alltag, der sich um Einheiten, Heat-Training, Ernährung und Regeneration drehte. Die große Frage: Kann eine Langdistanz überhaupt ein Hobby bleiben – oder übernimmt sie zwangsläufig das ganze Leben?Außerdem sprechen die beiden über Perfektionismus und Trainings-Gamification, die Balance zwischen Sport, Familie und Beruf sowie den berüchtigten Ironman Blues nach dem großen Rennen. Warum weniger Training nicht automatisch Formverlust bedeutet, weshalb neue Ziele und lockere Bewegung helfen können – und warum eine Halbdistanz manchmal einfach die bessere Idee ist. Zum Abschluss gibt's die Race-Prediction für den Ironman Lake Placid und die Frage, wie realistisch Freds nächster Schritt in Richtung Kona ist. Werbung: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠PUSHING LIMITS CLUB⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Deine All-in-One Trainingsapp für Triathlon, Radfahren und mehr! Alles, was du für dein Training brauchst – immer griffbereit.

Hosts: Ed Jones (Owner – Nutrition World) & Clint Powell A variety of topics all related to living a healthy life Presented by: Nutrition World www.nutritionw.com Broadcasting from the Nooga Dentistry Studio www.noogadentistry.com Production of: Whitfield Media Group www.vitalhealthradio.com Title: All about Spike Proteins with Dr. Glenn, Beyond Cholesterol & Better Heart Testing with Dr. Dearing [0:00:00] – Intro: Brian Johnson, Longevity & Oxalates + Farmers Market Light banter about: Ed coining the term “peak span” and using it in interviews. Ed's social media success (8.3 million views in 90 days). Joking about Ed doing a shirtless video and his bodybuilding competition and carb loading. Ed talks about Brian Johnson (longevity guru who spends ~$2M/year trying to live to 120): Johnson recently announced an autoimmune condition where his stomach is “eating its own stomach.” Ed admires his data and “Blueprint” protocol but believes two key factors in Johnson's regimen contributed to this issue. Ed teases that one factor is excess oxalate-rich foods; the other factor is left as a teaser for Ed's social media video. Ed announces a weekly farmers market at Nutrition World: Every Wednesday, inside the store, morning to mid-afternoon. Run by a young family with clean farming practices and minimal chemicals. Nutrition World does not profit from it; framed as a service to the community and support for small farmers. [0:05:04] – Upcoming Guests, Ed's E‑Books & Podcasts Ed previews two interviews for this episode: Dr. Glenn – testing and managing spike proteins. Dr. Curt Dearing – discussing his new book “Beyond Cholesterol” and non-traditional views on cardiovascular risk. Ed's e‑books: Six e‑books available on theholisticnavigator.com, including: Quality sleep Oxalates and pain “Are You Sick and Tired?” (diet & overall health) Oral health Immune system “Core Four” foundational supplements Podcasts: Ed mentions his Holistic Navigator podcast Clint promotes Nooga Podcasts (noogapodcasts.com) – a network of 20+ podcasts. [0:09:26] – Interview with Dr. Glenn: What Are Spike Proteins & Why They Matter Dr. Glenn defines spike proteins: Discovered in the 1960s, normally part of viruses from nature. Our immune system usually recognizes and dissolves natural spike proteins. For COVID-era, lab-made spike proteins: They are not recognized properly by the body. They can persist and are not efficiently eliminated. Mechanism (simplified): Spike proteins interact with ACE2 receptors (“locks” on the cell door). They unlock and open the cell doors, enter the cells, and damage/destroy cells from the inside. Clint notes he never heard the term “spike protein” before COVID; Dr. Glenn explains: Previously, they weren't an issue because the body just handled them. This is the first time in history we've dealt with lab-made spike proteins at scale. Dr. Glenn stresses this is not simply vaccinated vs. unvaccinated: mRNA vaccines were designed to produce spike proteins. But unvaccinated people with bad cases of COVID can also carry very high spike levels. His personal story: Got severe COVID in Jan 2020, pre-official naming: 2 weeks very ill on couch/bed. 3 months to feel “recovered,” but that was just the start of long-term issues. Over the next 3+ years, progressive cellular damage accumulated, leading to a broad set of symptoms. Dr. Glenn's symptoms when spikes were very high: Whites of eyes turned gray, with burning eyes all day (constant eye drops). Tinnitus (ringing in ears). Cyclical rashes under armpits. Burning nerves in quads; needed leg massage devices nightly to sleep. Gout attacks (kidneys not handling uric acid well). Venous congestion in lower left leg. Severe fatigue, getting sick frequently despite doing everything “right.” Developed endocarditis (inflammation of heart and valves); resting heart rate jumped from 55–60 to 80–105. Subtle Bell's palsy–type weakness on left side of face and brain symptoms. Laboratory findings: Test: SARS‑CoV‑2 spike protein antibody test (semi-quantitative). Thresholds: 1000: likely too high, potential cell damage. 5000: “a whole other level of danger.” His highest result: 11,694 (measured around Oct 28, 2023). Progress over four tests: 11,694 → 11,087 → ~9,950 → 8,905 (as of June 30, current year). Many symptoms have significantly improved, though: Heart rate better but not back to baseline. Tinnitus persists. Spike level is still high, so work remains. Symptoms can vary dramatically from person to person: Because spikes can enter different “doors” (cells/tissues) in different bodies. One person's profile may be mostly neurological; another's cardiovascular, etc. Dr. Glenn's clinic policy: He will not work with someone on issues like hormones, gut, or cognitive problems without a spike antibody test, because: Otherwise they may be “paddling upstream” against ongoing spike-related damage. Observation: Many patients say: “My doctor says my bloodwork is fine,” yet they feel terrible. Conventional doctors rarely order spike protein antibody tests [0:23:01] – Managing High Spike Proteins: Testing, Risk & Protocol Who Should Test & How: Ed notes frequent COVID infections (he's had it six times) and that many people have unexplained symptoms. Both Ed and Dr. Glenn suggest: Spike antibody testing should be considered for anyone with mysterious chronic symptoms, regardless of age or vaccination status. Testing can be done through labs like Be Well Labs (which Nutrition World works with) or other local options. Reference values: < 0.08 means essentially no exposure to COVID. Out of ~130 tests Dr. Glenn has reviewed, only one person was

La diététicienne Violette Babocsay, auteure du Grand Guide de la nutrition et de la perte de poids (Marabout), à retrouver en librairies le 26 août, bat en brèche les idées reçues sur le bronzage : les carottes ne protègent pas du soleil, et la crème solaire n'empêche pas de fabriquer de la vitamine D. Ecoutez Ça va beaucoup mieux aussi l'été ! avec Violette Babocsay du 13 juillet 2026.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Vous pensez ne plus avoir besoin de vitamine D dès que les beaux jours reviennent ? C'est aussi ce que je pensais : j'avais arrêté ma supplémentation en juin, rassuré par mes bons niveaux du printemps. Puis une discussion avec ma nutritionniste et une étude qui a fait du bruit ont semé le doute. Dans cet épisode, je décortique ce que disent vraiment les études sur la synthèse de la vitamine D et je vous donne les clés pour savoir si votre mode de vie remplit réellement les conditions pour en fabriquer suffisamment, même en plein été.Liens complémentairesGratuit : Le kit Reboot pour retrouver la forme et l'énergie avec la méthode SAMi et des outils : https://sn.soulier.xyz/kitLe Protocole Perte de Gras : https://go.soulier.xyz/protocolesnLa Stratégie FlowFit pour bouger et plus et prendre du muscle (tarif de lancement spécial) : https://go.soulier.xyz/flowfitsnComposez vos salades protéinées en quelques secondes avec l'assistant Salade Express : https://go.soulier.xyz/saladesnTous les liens complémentaires et anciens épisodes : https://sn.soulier.xyz/191Nutripure : https://go.soulier.xyz/NutripureSN. Profitez de 10% de réduction sur votre première commande avec le code HAMSTERSRejoindre le Hamsters Running Club : https://sn.soulier.xyz/hrcEn mars, mes analyses de sang montraient des niveaux de vitamine D très corrects. C'était le résultat de la combinaison d'une bonne alimentation, de sorties régulières et d'une supplémentation hivernale. Logiquement, avec l'arrivée des beaux jours, j'ai arrêté ma cure : plus de soleil, plus de luminosité, donc plus besoin, non ?C'est ce que beaucoup d'entre nous pensent. Mais une conversation avec ma nutritionniste m'a fait douter, et une étude récente de la Newcastle University (publiée en juin 2026 dans l'European Journal of Clinical Nutrition) est venue confirmer ce doute : chez les participants suivis, les niveaux de vitamine D ne remontaient pas l'été, alors même que la logique voudrait l'inverse.Avant de généraliser, j'ai voulu vérifier les biais possibles de cette étude (financement, population étudiée, latitude) et surtout comprendre ce que la science dit vraiment des conditions de synthèse cutanée de la vitamine D : quelle heure de la journée compte, quelle surface de peau exposée, quel rôle joue la crème solaire, l'âge, ou un mode de vie sédentaire.En confrontant ces données à mon propre mode de vie (sorties matinales, travail de bureau, peu d'exposition en milieu de journée) j'ai eu une vraie surprise sur ma propre situation.Cet épisode n'est pas un raccourci du type "prenez de la vitamine D toute l'année" : c'est une invitation à interroger vos propres habitudes d'exposition au soleil, pour savoir si vous remplissez réellement les conditions pour en synthétiser assez ou si, comme moi, l'été ne change pas grand-chose.Dans cet épisode :Faut-il vraiment arrêter la vitamine D dès que l'été arrive ?Que révèle une étude récente de la Newcastle University sur les niveaux de vitamine D en été ?Quels sont les biais possibles de cette étude à connaître avant d'en tirer des conclusions ?Comment la peau synthétise-t-elle réellement la vitamine D grâce au soleil ?La crème solaire bloque-t-elle vraiment la synthèse de vitamine D ?Quelle heure de la journée est la plus efficace pour synthétiser de la vitamine D ?Quel rôle joue l'âge dans la capacité à produire de la vitamine D ?Un mode de vie sédentaire ou des sorties sportives matinales peuvent-ils suffire à limiter la synthèse malgré le soleil d'été ?Nouveau : Le protocole Perte de Gras 2025 ❤️ Me suivre Tous les liens sont ici

Xenom s'impose comme la nouvelle alternative au CrossFit et à Hyrox. Moins élitiste techniquement que le CrossFit et plus varié qu'une simple course Hyrox, Xenom transforme l'entraînement hybride en un spectacle amateur accessible. Pour les pratiquants, c'est le compromis idéal pour tester sa condition physique en limitant les risques de blessure. The post Oubliez le CrossFit & Hyrox : XENOM va tout changer ! + vitamine D, sommeil et décès de Les Mills appeared first on Fitnessmith.

Wie jedes Jahr kommt heute die Campingplatz-Challenge-Roth Edition. Dieses mal mit Stammgast Jan Stratmann. Wir sprechen über sein Hitze Rennen, dem Ironman Frankfurt und mit Jan Orakeln wir, wie das Renne in Roth am Sonntag ausgehen könnte.Werbung: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠PUSHING LIMITS CLUB⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Deine All-in-One Trainingsapp für Triathlon, Radfahren und mehr! Alles, was du für dein Training brauchst – immer griffbereit.

Wir freuen uns über deine Fragen und danke dir für deinen Kommentar!⚠️ Warum Schulterschmerzen oft unterschätzt werdenSchulterschmerzen gehören heute zu den häufigsten Beschwerden im Sport und Alltag. Viele Menschen betrachten sie mittlerweile als „normal“ und versuchen, die Symptome mit Salben, Cremes oder Schmerzmitteln zu unterdrücken. Oft wird trotz Beschwerden unverändert weitertrainiert oder der belastende Alltag fortgeführt.Das Problem dabei: Die eigentliche Ursache bleibt meist unbeachtet. Werden Schmerzen lediglich symptomatisch behandelt, können sich die Beschwerden mit der Zeit verschlimmern und zu chronischen Einschränkungen der Beweglichkeit, Leistungsfähigkeit und Lebensqualität führen.

On this episode we covered  How Blood Sugar, Weight Loss & Aloe Go Together!Guest: Our returning guest, always gives easy healthy tips to combat early aging for whole body health especially the value of Vitamin E and Aloe Vera together, with over 3K worldwide studies supporting aloe's use for Kids & adults to look and feel your very best including digestion, skin and body, and even the ability to lose unhealthy weight by understanding blood sugars role.Karen Masterson Koch, is a health educator, clinical nutritionist by profession, working at several San Diego Clinics in immunology & allergy during the 80's, plus has counseled clients for over 40 yrs. Also, a health researcher has authored (2) amazing - health & nutrition books, check them out at aloelife.com - and the big book is discounted for listeners. You won't be disappointed, for Karen is a real pioneer in whole body health, also in Gluten and inflammatory disease including diabetes, and she follows the experts and science of natural therapies as in 2026 stating, “undiagnosed pre-diabetes has doubled and is affecting 1 in 3 Americans today”, and it's one reason people get stuck in obesity she states from tricky blood sugar.20% off ANY of Aloe Life 17 products, including the Detox Plus while it lasts.  and their “Certified Organic Daily Greens” - Super Savings Aloelife.com,  at checkout use the code health20 for 20% discount to get started today.Or if you prefer, call 800-414-ALOE or email info@aloelife.com and remember to ask for the special healthy handouts.Aloe Life products are available nationwide in over 2000 health food stores & outlets including: Frazier Farms, Clark's, Mother's, Natural Grocers, Lassen's stores, Amazon & online Vita Cost and more.

Learn what causes cataracts and how fruits, vegetables, and carotenoids protect the lens from oxidative stress and age-related clouding. #CataractPrevention #EatForVision #LensHealth #HealthTalks

„Ein einziges Molekül beeinflusst Energieproduktion, Blutzuckerregulation, Nervengesundheit und Zellschutz zugleich: Alpha-Liponsäure.“ Alpha-Liponsäure gehört zu den spannendsten, gleichzeitig aber am wenigsten bekannten Molekülen der Stoffwechselforschung. Die schwefelhaltige, vitaminähnliche Verbindung wird vom Körper selbst gebildet und spielt eine zentrale Rolle in den Mitochondrien, den Kraftwerken unserer Zellen. Dort ist sie an mehreren Schritten der Energiegewinnung beteiligt und unterstützt Prozesse, ohne die eine effiziente Zellfunktion nicht möglich wäre. Gleichzeitig besitzt Alpha-Liponsäure ausgeprägte antioxidative Eigenschaften und kann andere Antioxidantien wie Vitamin C, Vitamin E oder Glutathion regenerieren. In diesem HEALTH NERDS Deep Dive beschäftigen sich Podcast-Host Felix Moese und Gesundheitswissenschaftler Matthias Baum mit den wissenschaftlichen Hintergründen rund um Alpha-Liponsäure. Sie erklären, warum die Substanz weit mehr ist als ein klassisches Antioxidans, welche Rolle sie im Energiestoffwechsel spielt und weshalb sie seit Jahren intensiv im Zusammenhang mit Diabetes, Nervengesundheit und gesundem Altern erforscht wird. Besonders interessant ist ihre Funktion auf zellulärer Ebene. Alpha-Liponsäure unterstützt zentrale Stoffwechselwege der Energieproduktion, beeinflusst Signalwege, die an der Insulinsensitivität beteiligt sind, und kann gleichzeitig oxidativen Stress sowie entzündliche Prozesse regulieren. Deshalb rückt sie zunehmend in den Fokus der Forschung bei Stoffwechselerkrankungen, diabetischer Polyneuropathie und altersbedingten Veränderungen der Zellfunktion. Darüber hinaus diskutieren Wissenschaftler ihr Potenzial im Kontext von Longevity und Healthy Aging, da eine gesunde mitochondriale Funktion als eine der zentralen Voraussetzungen für langfristige Gesundheit gilt. Welche Bedeutung hat Alpha-Liponsäure tatsächlich für Stoffwechsel und Zellgesundheit? Warum unterscheiden Experten zwischen natürlicher R-Alpha-Liponsäure und synthetischen Formen? Welche Lebensmittel liefern Alpha-Liponsäure, wann kann eine Supplementierung sinnvoll sein und was sagt die aktuelle Studienlage über ihre möglichen gesundheitlichen Effekte? HEALTH NERDS. Mensch, einfach erklärt. Spare 15% auf Deine erste Bestellung auf https://artgerecht.com mit dem Code: HEALTHNERDS15 (im Warenkorb eingeben) Ein ALL EARS ON YOU Original Podcast.

Warum der Darm darüber entscheidet, ob deine Nährstoffe ankommen Vor 20 Jahren hatten wir eine klare Philosophie: messen, was fehlt, auffüllen, fertig. Bei manchen funktionierte das. Bei anderen nicht, egal wie zuverlässig sie ihre Mischung nahmen. Ein Leistungssportler nahm seine individuelle Vitaminmischung jahrelang zuverlässig und seine Blutwerte verbesserten sich trotzdem nicht. Erst als wir den Darm aufgebaut hatten, kamen die Werte, die er nie hatte. Und das ganz ohne die Mischung. In dieser Folge erzähle ich, wie dieser Irrtum zur Gründung von Arktis BioPharma Schweiz geführt hat, die jetzt zehn Jahre alt wird. Vom ersten Aha-Moment mit den Stuhlanalysen über die SANUM-Therapie, die zu kompliziert war, bis zum Anruf eines hartnäckigen Aussendienstlers, der alles verändert hat. Kapitel der Episode 01:09 Der Ursprung von Arktis BioPharma Schweiz 07:58 Die Bedeutung des Darms für die Gesundheit 13:35 Die Gründung von Arktis BioPharma Schweiz und ihre Philosophie Was du daraus für dich mitnehmen kannst: Wenn der Darm nicht aufnimmt, hilft das beste Supplement nicht. Und Gesundheit geht in Stufen, nicht in Sprüngen. Faustformel: Erst das Fundament, dann die Bausteine. Nächste Woche ist Jubiläums-Aktionswoche. Jeden Tag 15 Prozent auf ein ausgesuchtes Produkt, die ganze Woche portofrei in der ganzen Schweiz. Welches Produkt an welchem Tag dran ist, erfährst du im Newsletter. Newsletter (mit 10 Prozent Gutschein zur Anmeldung): https://arktisbiopharma.ch/pages/newsletter  Folgenotizen: https://www.arktisbiopharma.ch/podcast Als Podcasthörer:in bekommst du von uns einen Rabatt auf unsere Produkte. Und zwar 15% Rabatt auf deinen ersten Einkauf (1-mal anwendbar, nur auf nicht bereits rabattierte Produkte). Der Gutscheincode ist in beiden Arktis BioPharma Shops in der SCHWEIZ und in DEUTSCHLAND gültig. Gib hierfür den Gutscheincode podcast15 ein, bevor du deine Bestellung abschliesst. Arktis BioPharma SCHWEIZ Arktis BioPharma DEUTSCHLAND Abonniere den Darmglück-Podcast in deiner Lieblings-Podcastapp (Apple Podcasts, Spotify, Deezer, Google Podcasts etc.), indem du "Darmglück" in die Suche eingibst.  

Ecoutez Ça va beaucoup mieux avec Jimmy Mohamed du 15 juin 2026.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Es beginnt oft ganz harmlos: Ein leichtes Brennen, ein Fremdkörpergefühl, müde Augen am Abend. Zuerst denkt man an zu viel Bildschirmzeit, zu wenig Schlaf. Doch trockene Augen sind auch typisch für die Wechseljahre. Trockene Augen sind im Alter ein Thema bei Frauen und Männern. Doch Frauen sind deutlich häufiger betroffen. Jede zweite Frau klagt ab 50 über trockene Augen. Und das hat eben auch mit unseren Hormonen zu tun. Ärztinnen und Ärzte sprechen beim trockenen Auge längst von einer Volkskrankheit. Und trotzdem wird sie häufig unterschätzt – oder einfach hingenommen. Für diese Folge haben sich Host Katrin Simonsen und Frauenärztin Dr. Katrin Schaudig wieder eine Expertin eingeladen. Prof. Elisabeth Messmer ist Augenärztin an der Ludwig-Maximilians-Universität in München und gilt als DIE Expertin in Deutschland für das Thema trockene Augen. Sie erklärt in dieser Folge des Podcasts "Hormongesteuert", was man über die Entstehung des trockenen Auges weiß und warum gerade in den Wechseljahren unsere Augen aus dem Gleichgewicht geraten können. Fehlt den Augen das Östrogen? Welche Rolle spielt das Testosteron für unsere Augengesundheit?Kleiner Spoiler: Es ist keine gute Idee, die Beschwerden einfach auszuhalten. Denn es geht um mehr als nur ein bisschen Trockenheit: Unbehandelt können trockene Augen die Lebensqualität massiv einschränken – und im schlimmsten Fall sogar die Augengesundheit gefährden. Was empfiehlt Prof. Messmer ihren Patientinnen? Und hilft auch eine Hormontherapie unseren trockenen Augen? Diese Folge liefert Antworten, Einordnung und konkrete Tipps.Links:- Hormongesteuert zum Nachlesen- Podcast-Tipp: IQ - Wissenschaft und ForschungIhr könnt uns gern schreiben: hormongesteuert@mdraktuell.deInhaltsverzeichnis 0:01:30 Warum sind so viele Frauen betroffen?0:03:00 Welche Rolle spielen die Sexualhormone?0:08:00 Wie zeigt sich das trockene Auge?0:08:40 Schleiersehen, Sehschwankungen, Tränenträufeln0:11:20 Andere Ursachen für das trockene Auge 0:13:10 Diagnostik beim trockenen Auge0:15:10 Therapiemöglichkeiten bei fehlender Tränenflüssigkeit0:18:20 Pflege der Meibomdrüsen0:21:50 Für die Nacht eine Augencreme?0:23:30 Studie: Macht Östrogen ein trockenes Auge?0:26:00 Reduktion der Androgene macht das Problem0:27:50 Welche Gestagenpille bei trockenem Auge?0:29:40 Was bringen Augentropfen mit Östrogen oder Testosteron?0:36:00 Soll ich wegen der Augen mit einer Hormontherapie beginnen?0:38:00 Triggert das trockene Augen eine Bindehautentzündung?0:40:20 Lichtempfindlichkeit nimmt zu0:43:00 Vitamine oder bestimmte Ernährung fürs Auge?0:46:40 Wie oft zum Augenarzt?

„Ohne Vitamin B1 kann der Körper aus Kohlenhydraten keine Energie gewinnen.“ Vitamin B1 gehört zu den ersten Vitaminen, die wissenschaftlich entdeckt wurden. Trotzdem steht Thiamin, wie dieses Vitamin auch genannt wird, heute deutlich seltener im Fokus als Vitamin D oder Vitamin C. Dabei spielt es eine zentrale Rolle im Energiestoffwechsel. Vitamin B1 wird für die Umwandlung von Glukose in nutzbare Zellenergie benötigt und ist damit an einem der wichtigsten Prozesse des menschlichen Körpers beteiligt. Besonders energiehungrige Organe wie Gehirn, Nervensystem, Herz und Muskulatur sind auf eine ausreichende Versorgung angewiesen. In diesem HEALTH NERDS Deep Dive beleuchten Podcast-Host Felix Moese und Gesundheitswissenschaftler Matthias Baum die wissenschaftlichen Hintergründe rund um Vitamin B1. Sie erklären, warum Thiamin als essenzieller Co-Faktor an mehreren Schritten der Energiegewinnung beteiligt ist, welche Rolle es für die Funktion der Mitochondrien spielt und weshalb selbst leichte Defizite die körperliche und geistige Leistungsfähigkeit beeinflussen können. Symptome wie Müdigkeit, Konzentrationsprobleme, verminderte Belastbarkeit oder sogenannte Brain-Fog-Beschwerden werden dabei häufig nicht mit einem Vitamin-B1-Mangel in Verbindung gebracht. Besonders interessant: Die Versorgung mit Vitamin B1 hängt nicht nur von der aufgenommenen Menge ab. Auch Lebensstilfaktoren wie hoher Alkoholkonsum, chronische Erkrankungen oder eine sehr kohlenhydratreiche Ernährung können den Bedarf erhöhen und die Verfügbarkeit beeinflussen. Zudem diskutiert die Wissenschaft zunehmend die Frage, ob sogenannte relative Mängel häufiger auftreten, als bisher angenommen. Welche Lebensmittel sind besonders reich an Thiamin? Welche Risikogruppen sollten genauer hinschauen? Und wann kann eine Supplementierung sinnvoll sein? HEALTH NERDS. Mensch, einfach erklärt. Spare 15% auf Deine erste Bestellung auf https://artgerecht.com mit dem Code: HEALTHNERDS15 (im Warenkorb eingeben) Ein ALL EARS ON YOU Original Podcast.

Merci Clara pour ton message !Pour participer, donner votre avis, soutenir ou exprimer votre désaccord, vous pouvez laisser 1 (ou plusieurs !) audio de 5 min sur ce lien :https://www.speakpipe.com/papatriarcat N'hésitez pas à vous abonner sur votre plateforme de podcast, à commenter et mettre 5⭐️ partout où c'est possible

Dr. Priska Darani, Dr. Fran Rowe, and Amanda Van Der Kerckhove talk about the importance of vitamin E for horses. Mad Barn is happy to help with balancing your horses diet! Contact the nutritionists at madbarn.com for free, and use code thehumblehoof for 5% off an order of supplements.

Dr. Priska Darani, Dr. Fran Rowe, and Amanda Van Der Kerckhove talk about the importance of vitamin E for horses. Mad Barn is happy to help with balancing your horses diet! Contact the nutritionists at madbarn.com for free, and use code thehumblehoof for 5% off an order of supplements.

In deze aflevering van Vitamine A spreken we met twee voorzitters bij de NBA: Bianca de Jong-Muhren, sinds december 2025 voorzitter van de NBA, en Donna Maas, voorzitter van NBA Young Profs. Samen praten ze over: de toekomst van het accountantsberoep de nieuwe NBA-visie richting 2030 AI en technologische ontwikkelingen generaties binnen accountancy leiderschap en werkdruk aantrekkelijkheid van het beroep rolmodellen en persoonlijke drijfveren Links: Meer info, en meld je aan voor de NBA-ledenvergadering en verenigingsconferentie op 15 juni 2026 in Nieuwegein De zeven leden van het NBA-bestuur De zeven leden van het bestuur van de NBA Young Profs

Demenz betrifft bereits rund zwei Millionen Menschen in Deutschland – mit steigender Tendenz. Doch ist Demenz wirklich ein unabwendbares Schicksal und sind Amyloid-Plaques tatsächlich die alleinige Ursache, oder spielen Lebensstil, Entzündungen und Stoffwechselprozesse eine wesentlich größere Rolle? In diesem Podcast beleuchte ich aktuelle wissenschaftliche Erkenntnisse und zeige, welche Bedeutung Ernährung, Schlaf, geistige Aktivität sowie Vitamine und Vitalstoffe für die Gehirngesundheit haben können. Mein Ziel ist es, mit verbreiteten Mythen aufzuräumen und aufzuzeigen, wie viel wir selbst für Prävention und gesundes Altern tun können. p>DAS HÖRBUCH „Gesund sterben“ – jetzt bei Spotify: https://open.spotify.com/intl-de/album/7KLQDQBdUS9aTFPB9EL8LB? PODCAST:

In deze aflevering: • Waarom internal audit veel meer is dan controleren achteraf • Governance, cultuur en menselijk gedrag • De nieuwe Verklaring Omtrent Risicobeheersing (VOR) • De spanning tussen onafhankelijkheid en business partnership • AI en de toekomst van internal audit • ESG en risicobeheersing • Internationale ontwikkelingen via IFAC • Diversiteit en verschillende perspectieven binnen teams • Adviezen voor jonge accountants en auditors Gast: Esther Bosch Chief audit executive en riskmanager Actief binnen IFAC en voormalig voorzitter van de NBA-ledengroep voor intern en overheidsaccountants (LIO) Links: NBA-brochure over de Verklaring omtrent Risicobeheersing (VOR)

On this episode we covered  How Blood Sugar, Weight Loss & Aloe Go Together!Guest: Our returning guest, always gives easy healthy tips to combat early aging for whole body health especially the value of Vitamin E and Aloe Vera together, with over 3K worldwide studies supporting aloe's use for Kids & adults to look and feel your very best including digestion, skin and body, and even the ability to lose unhealthy weight by understanding blood sugars role.Karen Masterson Koch, is a health educator, clinical nutritionist by profession, working at several San Diego Clinics in immunology & allergy during the 80's, plus has counseled clients for over 40 yrs. Also, a health researcher has authored (2) amazing - health & nutrition books, check them out at aloelife.com - and the big book is discounted for listeners. You won't be disappointed, for Karen is a real pioneer in whole body health, also in Gluten and inflammatory disease including diabetes, and she follows the experts and science of natural therapies as in 2026 stating, “undiagnosed pre-diabetes has doubled and is affecting 1 in 3 Americans today”, and it's one reason people get stuck in obesity she states from tricky blood sugar.I've learned from Aloe Life testing that every aloe product on the market today is made differently, and most products are weak and watered down, and that's not the case with Aloe Life's 17 products.And they're Celebrating their 36th year Anniversary, since 1991.  Happy Birthday Aloe Life!With RADIO DISCOUNTS 20% off ANY of Aloe Life 17 products, including the Detox Plus while it lasts.  and their “Certified Organic Daily Greens” - Super Savings Aloelife.com,  at checkout use the code health20 for 20% discount to get started today.Or if you prefer, call 800-414-ALOE that's 1-800-414-2563 or email info@aloelife.com and remember to ask for the special healthy handouts.Aloe Life products are available nationwide in over 2000 health food stores & outlets including: Frazier Farms, Clark's, Mother's, Natural Grocers, Lassen's stores, Amazon & online Vita Cost and more.

Emily Knox's "It's the Bread" Story is sure to grab your attention just as her heart's cry grabbed God's attention not so long ago. During this interview, she is gracious to share with us her journaled prayer of hopeful blessings, and we are confident that it will bless you as well. Emily's story also reminds us that God's love and compassion for us never fail, as He stands true to His word to work "all things together for the good to those who love Him." Romans 8:28 Topics mentioned in this episode: warts, viruses, Crohn's, irritable bowel syndrome, eczema, dermatitis, allergies, digestion, effects of Vitamin E  LISTEN NOW and SUBSCRIBE to this podcast here or from any podcasting platform such as, Apple Podcasts, YouTube, Spotify, Alexa, Siri, or anywhere podcasts are played. For more information on the Scientific and Biblical benefits of REAL bread - made from freshly-milled grain, visit our website, breadbeckers.com. Also, watch our video, Only Real Bread - Staff of Life, https://youtu.be/43s0MWGrlT8. Learn more about the why and how to bake with freshly-milled flour, with the very informative Essential Home-Ground Flour Book, by Sue Becker, https://bit.ly/essentialhomegroundflourbook. If you have an It's the Bread Story that you'd like to share, email us at podcast@breadbeckers.com. We'd love to hear from you! Visit our website at https://www.breadbeckers.com/ Follow us on Facebook @thebreadbeckers and Instagram @breadbeckers. *DISCLAIMER: Nothing in this podcast or on our website should be construed as medical advice. Consult your health care provider for your individual nutritional and medical needs. The information presented is based on our research and is strictly that of the author and not necessarily those of any professional group or other individuals.

Send Audrey a Text to get your question answered on the showWhy isn't my horse absorbing vitamin E? In this episode, we cover the difference between natural d-alpha-tocopherol and synthetic dl-alpha-tocopherol, why horses on hay are almost always starting from deficiency, how oxidative stress from iron overload, high-PUFA fats, and inflammation depletes vitamin E faster than you can replace it, and how to actually troubleshoot non-response.SourcesKentucky Equine Research: Natural vs. Synthetic Vitamin E bioavailability studies (Nano-E® research)ScienceDirect: Form of Vitamin E Supplementation Affects Oxidative and Inflammatory Response in Exercising Horses (2020)Journal of Animal Science: Natural vs. Synthetic Vitamin E in Morgan Horses (2023)Mad Barn Equine Feed Database: Vitamin E benefits and formsThe Horse Magazine: Vitamin E Supplementation for HorsesNRC Nutrient Requirements of Horses (2007)Omega Fields: Stored Forage and Vitamin E degradation data Minerals and Metals Mane Test: https://equine-energy-medicine.myshopify.com/products/minerals-and-metals-mane-test?variant=51330892300592Find all the Resource Listed Here: linktr.ee/equineenergymedAudrey is not an MD or DVM and has never implied or claimed to be either. Audrey holds a Doctoral Degree of Traditional Naturopathy and a Masters Degree in Science. She created an evidenced-based anti-inflammatory nutrition program for equine and has successfully helped over 10k horses. This information is not meant to diagnose, prescribe for, treat, or cure, and is not a replacement for your veterinarian.  These are my personal interpretations based on my education, skill and experience. Equine Energy Medicine refers to non-invasive, supportive modalities focused on energetic balance, nutrition, and overall well-being, and does not replace veterinary care.

Vitamin E is one of the most discussed nutrients in equine nutrition today. Dr. Nicole Rambo and Heather discuss how much vitamin E your horse actually needs. In this case-study episode, the team breaks down EPM support, vitamin E safety limits, pasture intake, bloodwork interpretation, and the pros and cons of natural versus synthetic vitamin E sources. Listeners are encouraged to reach out to their team of experts for any nutritional advice or suggest a case study for a future episode.  You can learn more about these topics by visiting our expertise page HERE If you have any questions or concerns about your own horse, please contact us HERE This podcast was brought to you by Tribute Superior Equine Nutrition 

Lezione numero 01 del Corso sulla Nutrizione nel ciclo di vita.In questa lezione saranno affrontate le basi teoriche indispensabili per comprendere davvero il ruolo dell'alimentazione nella salute umana.Partendo dalla differenza tra alimentazione e nutrizione, la lezione approfondisce perché il cibo non rappresenti solo una fonte di energia, ma un insieme di segnali biologici, culturali e comportamentali capaci di influenzare sviluppo, prevenzione, benessere e qualità della vita.Durante la lezione vengono affrontati temi fondamentali come il bilancio energetico, il ruolo di macro e micronutrienti, l'importanza dell'idratazione, il rapporto tra nutrizione e prevenzione, e il modo in cui le esigenze nutrizionali cambiano dall'infanzia alla terza età.Ampio spazio è dedicato anche ai più moderni paradigmi scientifici, come epigenetica, nutrigenetica, nutrigenomica e psiconeuroendocrinoimmunologia, per comprendere come ambiente, stile di vita, attività fisica, stress e alimentazione possano modulare la salute nel breve e nel lungo termine.Si parla inoltre di età cronologica ed età biologica, invecchiamento, senescenza cellulare e strategie utili per promuovere longevità e prevenzione.Questa videolezione è pensata per professionisti, studenti e appassionati che desiderano acquisire una visione più ampia, aggiornata e critica della nutrizione.Tra gli argomenti trattati:- Nutrizione come determinante di salute: prevenzione primaria, secondaria, terziaria- Introduzione all'epigenetica e alla PNEI- Età cronologica ed età biologica- Energia, macro e micronutrienti, biodisponibilità e densità nutrizionale- Approccio “life-course”: finestre critiche- Ruoli e confini professionali: screening, counselling, educazione, monitoraggio

Stay informed on current events, visit www.NaturalNews.com  - Vitamin E and Alzheimer's Disease Study (0:03) - Partial Replication and Additional Benefits of Vitamin E (4:12) - Vitamin E's Role in Nutrition and Potential Health Benefits (6:49) - Oil Emergency of 2026 and 2027 (12:42) - Impact of Oil Shortage on Global Economy (15:09) - Geopolitical Implications of Oil Shortage (22:36) - Operation Freedom and Its Limitations (43:14) - Consumer and Legal Implications of Surveillance Technology (1:03:00) - Economic and Social Implications of Currency Devaluation (1:10:40) - Call to Action and Unity (1:15:44) - Controlled Demolition and Dependency (1:16:02) - Deconstruction of the Current System (1:21:40) - Financial Surveillance and Capital Controls (1:28:23) - Economic Crisis and War (1:32:45) - Practical Solutions and Financial Preparedness (1:32:58) - Final Thoughts and Call to Action (1:38:23) Watch more independent videos at http://www.brighteon.com/channel/hrreport  ▶️ Support our mission by shopping at the Health Ranger Store - https://www.healthrangerstore.com ▶️ Check out exclusive deals and special offers at https://rangerdeals.com ▶️ Sign up for our newsletter to stay informed: https://www.naturalnews.com/Readerregistration.html Watch more exclusive videos here:

In dieser Folge tauchen wir tief in einen der umkämpftesten und gleichzeitig spannendsten Wachstumsmärkte ein: Nahrungsergänzungsmittel. Zu Gast ist Sarah Müller, CEO von InnoNature. Sie räumt mit den Mythen der Supplement-Branche auf und erklärt, warum 100 % natürliche Inhaltsstoffe (wie Omega 3 direkt aus der Alge statt aus dem Fisch) heute der entscheidende Wettbewerbsvorteil sind. Wir sprechen darüber, warum unglaubliche 70 % dieses Marktes immer noch offline (z. B. bei dm oder Rossmann) stattfinden, wie InnoNature mit einer "Own Shop First"-Strategie 95 % D2C-Anteil hält und warum ihr stärkster Umsatzkanal – das Influencer Marketing – strengen Regeln wie einer 4-Wochen-Testpflicht unterliegt. Ein spannender Deep Dive in nachhaltiges Wachstum, Zielgruppen-Fokus auf Mütter und Kinder sowie die Kunst der Retention in einem extrem von Rabatten getriebenen Markt. Über Sarah Müller: Sarah Müller ist seit gut einem Jahr CEO bei InnoNature, einem stark wachsenden D2C-Unternehmen mit Fokus auf natürliche Frauengesundheit, Nahrungsergänzungsmittel, Superfoods und Naturkosmetik. Sie blickt auf eine beeindruckende digitale Karriere zurück und hat bereits in verschiedenen Industrien (u. a. Erneuerbare Energien und HR Tech) erfolgreich bewiesen, wie man Unternehmen auf die nächste Skalierungsstufe hebt. Ihr Fokus liegt auf nachhaltigem, profitablem Wachstum, exzellenter Marketingeffizienz und dem Aufbau einer hochgradig vertrauenswürdigen Marke, die Frauen vom Kinderwunsch bis zur Menopause sowie ihre Familien ganzheitlich begleitet. Hier geht es zum Connected Commerce Guide von Front Row: https://www.connected-commerce.com Der Marketing Transformation Podcast wird produziert von TLDR Studios.

Spring is here and for many horse owners, that means one thing, it's time to get back in the saddle. But here's the catch - just because your horse feels ready doesn't mean their body actually is. On this episode of the Feeding Fumbles & Fixes series of Beyond the Barn, host Katy Starr chats with Dr. Kelly Vineyard, PhD equine nutritionist to break down what really happens when horses transition from winter downtime to spring work and the small adjustments that can make a big difference in performance, soundness, and overall health, including: What's changing in your horse's body as workload increases How seasonal feeding habits can unintentionally set horses up for setbacks What horse owners often overlook when moving from winter maintenance to getting back into performance mode Spring transitions aren't just about riding more, they're about adjusting nutrition, management, and workload with intention to set your horse up for success and avoid unfortunate setbacks.

Série '' Actes 2 : 42 '' Part 1 La Vitamine qui fait croître by Pastor Julio Volcy

In deze aflevering spreken we met Malika Bensellam-Bouhtala over de essentie van het accountantsvak. Malika werkte in verschillende rollen binnen accountancy en maakte als accountant in business recent de overstap naar een eigen onderneming in de controlepraktijk. Vanuit die  ervaring deelt zij haar persoonlijke visie op het vak. We gaan onder andere in op: Haar overstap van accountant in business naar de controlepraktijk Wat zij bedoelt met “accountant zijn” De maatschappelijke rol van de accountant De invloed en actualiteit van Limperg  De spanning tussen principes en praktijk Hoe AI medewerkers 'vervangt' Wat het vak vraagt van jonge accountants Deze aflevering nodigt uit om opnieuw na te denken over wat het betekent om accountant te zijn. Links: Vitamine A aflevering over generaties. (met generatie-expert Aart Bontekoning) Uitleg bij NBA Standaard 315  

Today, we're diving into the often overlooked signs and symptoms of micronutrient deficiencies, from vitamins A, D, and K to magnesium, zinc, and beyond. You'll discover how subtle clues like gritty eyes, dream recall, muscle cramps, and even pink tongues can signal deeper nutritional gaps impacting mood, energy, and neurological health. Whether you're a practitioner seeking a sharper clinical eye or simply want to optimize your well-being, this episode supplies you with insights and tools to decode your body's signals and restore balance.Register for the Nutrition-Focused Physical Assessment Master Class with Dr. Liz Lipski at https://pages.kharrazianinstitute.com/lipski-nutritionTo become a Certified Functional Medicine practitioner, visit https://kharrazianinstitute.com/⁠. Try our 7-day free trial, no credit card required. ⁠For Certified Functional Nutrition education for both practitioners and lay people, visit https://afnlm.com/⁠00:00 Signs of vitamin A deficiency06:21 Vitamin E and K deficiencies07:30 Fermented foods and vitamin K10:48 Understanding methylation and B vitamins16:42 Effects of vitamin B6 on sleep18:25 Signs and symptoms of B12 deficiency23:37 Identifying causes of muscle cramps25:57 Recognizing magnesium deficiency signs30:20 Signs of potassium and zinc issues31:28 Wrapping up and resources offeredSupport this show http://supporter.acast.com/solving-the-puzzle-with-dr-datis-kharrazian. Hosted on Acast. See acast.com/privacy for more information.

✅ Seltene Mikromineralien: Hier klicken * Gutschein 10 %: mrbroccoli ✅

I was diagnosed with Exocrine Pancreatic Insufficiency. Which digestive enzymes are best to take?I still have pain and tingling after a shingles outbreak. What can I take for it?So many protein shakes contain carrageenan, but isn't it a carcinogen?My 5-year-old grandson has pancolitis.  Do you have any recommendations?What do you think of an organic acids test for chronic fatigue?How can I find the cause of my atopic dermatitis?  

Half of US adults are interested in GLP-1 agonists for weight lossIs spelt matzoh better than traditional wheat matzoh for Passover?Is a dry red wine preferable to sweet wine or grape juice?Is Einkorn flour a better alternative to modern wheat?Which liver support supplements are best for alcoholic issues?

Julien : Allez, c'est parti pour ma petite cure de vitamines annuelle ! Je ne sais pas pourquoi mais à cette période de l'année je suis toujours une loque.Louise : Ah bah, c'est vrai que j'osais pas te dire que t'avais l'air un peu patraque en ce moment ! Mais c'est bien que tu prennes soin de toi !Julien : Oui, c'était devenu indispensable pour ma survie. Mais je t'avoue que le goût du cachet est vraiment ignoble au réveil.Louise : Le secret c'est qu'il faut tout boire d'un coup, et tu t'y habitueras très vite. Et puis, pense à faire une cure de soleil ! C'est gratuit mais ça aussi ça fait du bien ! Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Learn how diet can help prevent cataracts, glaucoma, and macular degeneration conditions that affect over a billion people globally. #PreventBlindness #NutritionalVision #EyeCare #HealthTalks

Was brauchen wir wirklich? Eiweiß, Zucker, Fett und Vitamine?

Dr. Rhonda Patrick, PhD, is a biomedical scientist and public science educator. She shares the exercise, nutrition, supplementation and lifestyle practices linked to better health and lower disease risk including specific cardio and resistance training routines, when and why to do intermittent fasting, ways to lower visceral fat, omega-3 sourcing, creatine for brain and muscle and peptides such as BPC-157. It's broad and thorough coverage of how to build a total health program tailored to your goals and individual biology. Read the show notes at hubermanlab.com. Thank you to our sponsors AG1: https://drinkag1.com/huberman Our Place: https://fromourplace.com/huberman Lingo: https://hellolingo.com/huberman LMNT: https://drinklmnt.com/huberman Function: https://functionhealth.com/huberman Mateina: https://drinkmateina.com/huberman Timestamps 00:00:00 Rhonda Patrick (00:02:40) Competition, Jumping Rope, Rope Flow (00:06:49) Rhonda's Exercise Routine, Cardiovascular & Resistance Training (00:12:30) Cognitive & Physical Benefits of Exercise, Serotonin & Impulse Control (00:14:40) Sponsors: Our Place & Lingo (00:17:03) Phones While Training? (00:18:45) Rhonda's Strength Training, Low-Reps, Modifications, Mental Resilience (00:27:00) Daily Protein Intake, Intermittent Fasting, Processed Carbohydrates (00:33:32) Lipopolysaccharide (LPS); Gut Permeability, Gluten; Cardiovascular Health (00:42:58) Sponsor: AG1 (00:44:21) Tight Junctions, Gut, Neuroinflammation (00:47:26) L-glutamine, Immune System, Cancer Risk (00:54:55) N-acetylcysteine (NAC), Vitamin E; Antioxidant Balance, Reductive Stress (01:00:08) Starch, Tool: Bedtime Fast & Cardiovascular Health (01:03:36) Cortisol, Intermittent Fasting Benefits (01:08:09) Cortisol, Train Fasted?; Hormones, Visceral Fat (01:13:35) Visceral Fat, Perimenopause/Menopause, Insulin Resistance in Brain & Body (01:21:13) Sponsor: LMNT (01:22:33) Cortisol & Sleep (01:25:42) Intermittent Fasting, Metabolic Switch, Ketones, Muscle Loss? (01:36:47) Tools: Logic-Based Habits; Daily Metabolic Switch; Exercise, Autophagy (01:45:06) Exercise After Poor Sleep?; Training Breaks (01:52:47) Tool: "Exercise Snacks"; Sedentary Lifestyle & Cardiorespiratory Fitness (02:03:31) Sponsor: Function (02:05:16) Creatine, Dose, Resistance Training, Cognitive Function (02:17:43) Biology; Creatine; Supplement Safety (02:25:18) Omega-3s, Inflammation, Cancer Risk, Vitamin D; Trans Fat (02:36:52) Magnesium Threonate vs Bisglycinate, Sleep, Cognitive Benefit; Vitamin D (02:45:46) Supplement Types, Multivitamin, Coenzyme Q10, Urolithin A, Sulforaphane (02:55:10) Microplastics (02:57:26) Sponsor: Mateina (02:58:28) BPC-157, NMN, NR, Tool: Evaluating Supplements, Safety, Sources (03:06:28) L-Carnitine, Alpha-GPC, Nicotine, GABA & Ketogenic Diet (03:15:20) Nattokinase; Microplastics, Water Bottles; Seed Oils (03:22:21) Sauna, Creatine for Kids?, Bananas, Tool: Evaluating Studies (03:28:37) Zero-Cost Support, YouTube, Spotify & Apple Follow, Reviews & Feedback, Sponsors, Protocols Book, Social Media, Neural Network Newsletter Disclaimer & Disclosures Learn more about your ad choices. Visit megaphone.fm/adchoices

Außerdem: Multivitamin-Präparate - Auf jeden Fall gesund, oder? (10:46) // Mehr spannende Themen wissenschaftlich eingeordnet findet ihr hier: www.quarks.de // Habt ihr Feedback, Anregungen oder Fragen, die wir wissenschaftlich einordnen sollen? Dann meldet euch über Whatsapp oder Signal unter 0162 344 86 48 oder per Mail: quarksdaily@wdr.de. Von Ina Plodroch.

More on vitamin E studies.How do I know which ingredients to avoid in my shampoo and soaps?I have lower back pain that came out of the blue!What's the best vitamin C to take for a 78-year-old?Which brand of PEA is the most bioavailable?

Want to reverse the declines of ageing? Check your attitude.What are good supplements to take before and after a CT angiogram or any CT with contrast?Can vitamin E increase the risk of hemorrhagic stroke?Is turmeric more bioavailable than curcumin? How much should I use?

*Wheat prices have taken a big jump.  *The FDA is giving Texans another tool to fight screwworms.   *There could be more farm financial aid coming from Washington.   *Texas High Plains dairies are responding to the water challenge.*Easements can affect Texas rural property.  *Tensions in the Middle East continue to weigh on fertilizer prices.  *Farmers on the Texas Southern Plains are preparing for spring planting. *Vitamin E is an important vitamin for horses.  

Struggling with egg quality? You're not alone—but the good news is research shows you CAN improve egg quality, even after age 35!

Hidden Hunger: The Importance of Micronutrients: Nutritionist Leyla Muedin focuses on the critical role of micronutrients—vitamins and minerals—in overall health. Leyla highlights the global issue of 'hidden hunger,' a deficiency in essential micronutrients that silently affects billions worldwide. She explains the impact of this deficit on immune function, growth, energy metabolism, and chronic disease prevention. The discussion includes key micronutrients like vitamins A, C, D, E, B complex, iron, zinc, iodine, and selenium, and their sources. Leyla underscores the need for dietary diversity, fortification, targeted supplementation, and nutritional awareness to combat this pervasive issue. She also advises on recognizing symptoms of deficiencies and the importance of individualized nutrition plans guided by healthcare professionals.

We're back with Episode 2 of our Bone Health Masterclass series—and this one is a powerhouse mashup featuring orthopedic surgeon Vonda Wright, magnesium expert Carolyn Dean, researcher Barrie Tan, and bone coach Kevin Ellis. In this dynamic conversation, we break down what really happens to women's bones during menopause—and what you can do about it. You'll learn how strength training, grip strength, and smart fueling directly influence bone density, and finally understand the truth about osteoblasts, osteoclasts, and the constant remodeling happening inside your skeleton. We also go deep on the nutrients that matter most, especially magnesium, the surprising role of melatonin, how chronic stress and gut health impact your bones, and why building bone is about far more than just calcium. Plus, we unpack the science behind OsteoStrong and how targeted loading can stimulate stronger bones at any age. If you care about staying strong, active, and fracture-free for decades to come, this is an episode you can't afford to miss. IN THIS EPISODE, YOU WILL LEARN: Why bone loss accelerates during menopause  How tocotrienols effectively doubled the bone growth-to-loss ratio in osteopenic adults in a clinical trial How relative calorie deficiency, menstrual disruption, and excessive leanness in athletes and non-athletes alike are major, yet underrecognized, risk factors for early osteoporosis Why bone breakdown accelerates when estrogen drops, and how that can be countered How women's bone health has been misunderstood for decades, with an excessive focus on calcium  The critical importance of magnesium, which allows bones to be strong, flexible, and fracture-resistant  The value of melatonin for supporting bone remodeling, promoting osteoblast activity, and protecting bone cells from oxidative stress and inflammation How elevated cortisol from chronic stress directly impairs bone health  Why gut health is foundational to bone health  Connect with Cynthia Thurlow   Follow on X, Instagram & LinkedIn Check out Cynthia's website Submit your questions to support@cynthiathurlow.com Join other like-minded women in a supportive, nurturing community: The Midlife Pause/Cynthia Thurlow  Cynthia's Menopause Gut Book is on presale now! Cynthia's Intermittent Fasting Transformation Book The Midlife Pause Supplement Line Connect with Dr. Barrie Tan On his website Instagram Facebook LinkedIn Connect with Dr. Vonda Wright On her website Facebook, Instagram, X, and LinkedIn Leave a message on VIP Phone Number 407-232-2334 Connect with Dr. Carolyn Dean On her website (For educational resources) RnA ReSet Store website Podcast  Magnesium: The Missing Link to Total Health by Dr. Carolyn Dean is available on Amazon  Connect with Kevin Ellis On his website Facebook, Instagram, and LinkedIn Kevin's free Stronger Bones Masterclass  Ep. 234 Metabolic Longevity and Vitamin E with Dr. Barrie Tan Ep. 386 Muscle Strength in Menopause: Key Tests & Lifestyle Measures with Dr. Vonda Wright Ep. 366 Magnesium Masterclass: Unveiling Its Role in Metabolic Function with Dr. Carolyn Dean Ep. 252 How To Optimize Your Bone Health with Bone Coach Kevin Ellis

The presence of your phone and WI-FI in the home can accelerate anxiety, brain fog, low energy and physical symptoms you're currently dealing with: Here's what we know and what you can do about it. This episode focuses on how the presence of EMFs affect us in the way only Dr. Motley can: diving into the biomechanics and energy-medicine side of EMF sensitivity, and offering tools for building resilience. Tools, resources + info: Faraday bags Quartz crystal Waveblock: https://www.waveblock.com/ Vibrant Wellness labs -  test for toxins and infections that could be making symptoms worse: https://vibrant-wellness.com/ The Invisible Rainbow, Arthur Firstenberg https://a.co/d/069Bmxhd  Nutrient Power by William J Walsh https://a.co/d/0bujcMw1  Nutritional support: CoQ-10, Vitamin E, Vitamin C, Omega 3,6 and 9, Vitamin D and a good B complex. LivOnLabs has some great liposomal options (you can get 10% off everything on their site with code MOTLEY): https://www.livonlabs.com/  DesBio homopathics: https://desbio.com/shop/ Evan Brand https://www.instagram.com/p/DT4JOMqDrKX/ ------   Want more of the Ancient Health podcast? Check out Dr. Motley's Youtube channel! Follow Doctor Motley Instagram Twitter/X Facebook Website ------    *Head to www.beamminerals.com/DRMOTLEY and enter code DRMOTLEY for 20% off your mineral replenishment order. *Liposomal supplementation has been proven deeply effective and LivOn Labs got there first. Get 10% off LivOn Labs entire store of liposomal supplements with code MOTLEY at https://www.livonlabs.com/ *Are you looking for simple, non-invasive sound therapy tools for treating anxiety, or providing balance? You can get $100 off a WAVwatch with the code DRMOTLEY: https://wavwatch.com/pages/doctor-motley *Join Doctor Motley's newsletter for TCM insights and regular podcast updates: https://www.doctormotley.com/ *If you're a health coach looking to advise parents and families, or even if you're a hardcore health nerd who wants to dive deeper and take advantage of ALL Doctor Motley's clinical experience, he has a membership to help you get the most out of your health and help the people you love. Check out: https://doctormotley.com/15

In this episode, Dr. Rena Malik, MD sits down with Dr. Scott Eggener to explore the nuanced landscape of prostate cancer screening, diagnosis, and treatment. Together, they discuss prevention strategies, highlight the evolving role of exercise and supplements, and clarify the latest advances in biopsy and therapy options—all while emphasizing data-driven, individualized patient care. Listeners will gain essential insights on making informed choices about prostate health, screening practices, and the importance of shared decision-making. In this video discussion,  Become a Member to Receive Exclusive Content: renamalik.supercast.com Schedule an appointment with me: https://www.renamalikmd.com/appointments ▶️Chapters: 00:00:00 Introduction 00:00:01 Prostate cancer overview 00:05:32 Prostate cancer prevention 00:09:29 Supplements and vitamins 00:15:24 Medications and prostate cancer risk 00:25:35 Prostate cancer screening guidelines 00:37:55 PSA, markers, MRI, biopsy 00:44:53 Gleason 6 cancer management 00:58:29 Surgery vs. radiation comparison 01:10:49 Side effects of treatment 01:35:45 Testicular and kidney cancer Let's Connect!: WEBSITE: http://www.renamalikmd.com YOUTUBE: https://www.youtube.com/@RenaMalikMD INSTAGRAM: http://www.instagram.com/RenaMalikMD TWITTER: http://twitter.com/RenaMalikMD FACEBOOK: https://www.facebook.com/RenaMalikMD/ LINKEDIN: https://www.linkedin.com/in/renadmalik PINTEREST: https://www.pinterest.com/renamalikmd/ TIKTOK: https://www.tiktok.com/RenaMalikMD ------------------------------------------------------ DISCLAIMER: This podcast is purely educational and does not constitute medical advice. The content of this podcast is my personal opinion, and not that of my employer(s). Use of this information is at your own risk. Rena Malik, M.D. will not assume any liability for any direct or indirect losses or damages that may result from the use of information contained in this podcast including but not limited to economic loss, injury, illness or death. Learn more about your ad choices. Visit megaphone.fm/adchoices

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