Speaker 1: Welcome to Here's to Your Health With Joshua Lane. Here's
Speaker 1: to Your Health discusses the current thinking and wellness, bringing
Speaker 1: you the most influential thinkers in beauty, fitness, and longevity.
Speaker 1: Your host, Joshua Lane, was part of the Doctor and
Speaker 1: Wigmore team that helped bring wheat, grass sprouts, and raw
Speaker 1: foods to a worldwide audience and now the host of
Speaker 1: Here's to Your Health. Joshua Lane.
Speaker 2: Welcome to this edition of Here's to Your Health. I'm
Speaker 2: your host, josh Lane. The subject of the consumption of
Speaker 2: raw milk and raw milk cheeses has become very much
Speaker 2: a discussion in the United States. People thinking, oh, my goodness,
Speaker 2: raw milk. We heard that was very bad for us.
Speaker 2: We're going to die of terrible things if we have that,
Speaker 2: and people said, no, no, we likes the way it tastes.
Speaker 2: We feel real good on it. We think it's a
Speaker 2: better product to consume. It's actually good for us and
Speaker 2: taste fantastic. And so to discuss the idea of raw
Speaker 2: milk is mart mccafee, who is the founder of Raw Farm,
Speaker 2: America's largest raw dairy, and he is really the point
Speaker 2: man for the ideas that no, no, raw milk properly produced,
Speaker 2: carefully tested is really not just fun, but really an
Speaker 2: important product that we should be eating for all good health.
Speaker 2: Mark McAfee, welcome.
Speaker 3: To the show.
Speaker 2: Ah you said it all, yeah, thank you so Mark. Please,
Speaker 2: So for the listeners who think, okay, raw milk, we
Speaker 2: have no idea what that is. What is raw milk?
Speaker 4: Well, in general, there are two kinds of raw milk
Speaker 4: we're discussing here, and ram up from cows is what
Speaker 4: we're talking about this morning. Although there's ram up from
Speaker 4: human beings as well. That's called breast milk, which we
Speaker 4: all know is fantastic for children. But the two kinds
Speaker 4: of raw up we're talking about today is from cows,
Speaker 4: and that's rawm up for pasteurization and rabof for human consumption.
Speaker 4: And that's really important to wrap your brain around because
Speaker 4: there's two different standards for the production of that milk.
Speaker 5: For the pasteurization side, it should be pasteurized.
Speaker 4: It's allowed to have all kinds of dirt and pathogenic
Speaker 4: bacteria E.
Speaker 5: Coli.
Speaker 4: It's com mingled together between twenty five or fifty different
Speaker 4: dairies dumped into one book tank, and the dairies are
Speaker 4: paid very little money for the milk, so there's no
Speaker 4: effort to make it clean or pasagen free now completely.
Speaker 4: In contrast, raw milk for human consumption, like raw farm.
Speaker 5: Produces, is passagen free. It comes from.
Speaker 4: One dairy, it's owned and operated by the farmer, and
Speaker 4: the standards are extremely high.
Speaker 5: The workers are paid well.
Speaker 6: There's testing of every batch, every calist tested to.
Speaker 4: Be healthy several times a week, and that milk comes.
Speaker 5: Out to be bioactive.
Speaker 4: Rich bioactives found in raw milk are very very good
Speaker 4: for the gut and very good for the immune system
Speaker 4: and are found in European studies to be incredibly good
Speaker 4: for your health. All those bioactives are destroyed in pasteurization.
Speaker 4: So there's a huge movement of people to get raw
Speaker 4: milk from responsible farmers that are trained and use high
Speaker 4: staters and do testing of the milk. And it's becoming
Speaker 4: extremely popular because it's good for your health and kids.
Speaker 5: Thrive on it with fewer colds and flu and ear.
Speaker 4: Infections and things like that, and asthma is greatly decreased.
Speaker 5: So I challenge you, if you're out.
Speaker 4: There in America listening, find a good raw up producer
Speaker 4: if you're in California, find raw.
Speaker 5: Arm and try it.
Speaker 4: You're going to find it delicious, nutritious, and also very
Speaker 4: good for your health and got microbiome right.
Speaker 2: Our guest is Mart mccaffee, the founder of raw Arm,
Speaker 2: America's largest row dairy, And let me say that, you know,
Speaker 2: I drink the fermented raw milk from Royal Farm and
Speaker 2: it really tastes good, and I really feel that my
Speaker 2: health is better when I consume it. It's just I
Speaker 2: almost you could almost use it as not it's not
Speaker 2: a medicine, but I use it as a therapeutic product.
Speaker 2: I just love the way it tastes and I feel
Speaker 2: good on it. And talking about ear infections. When I
Speaker 2: was a kid, I had all that ear infection business,
Speaker 2: and I think a lot of it was because I
Speaker 2: was consuming processed milk, pasteurized milk, and I didn't realize it.
Speaker 2: I was a kid, My parents didn't realize it. But
Speaker 2: when you use raw milk, none does it tastes better,
Speaker 2: It has much more food value. Now Mark, in the
Speaker 2: past three or four years, has the movement to use
Speaker 2: raw milk just exploded.
Speaker 5: It's growing.
Speaker 4: People are telling other people about their experiences with raw milk.
Speaker 5: In fact, this last weekend we.
Speaker 4: Had the thick time we've held this get together on
Speaker 4: the farm. Is he bent on the farm?
Speaker 5: It's called camping with the Cows, right.
Speaker 4: We had fourteen hundred people here for a few days.
Speaker 7: Wow.
Speaker 5: We had eighty five influencers. And I'll tell you what.
Speaker 5: We had a great time.
Speaker 4: We had about forty bonfires down the middle of the
Speaker 4: road here where we're camping out under the stars.
Speaker 5: And full moon. We had great food.
Speaker 4: We had local vendors of food that want to align
Speaker 4: with us and actually collaborate with us because they.
Speaker 5: Want to nourish people. Also, I'll tell you what, it.
Speaker 4: Seemed more like a movement to me than a brand celebration,
Speaker 4: a movement of people that wanted to know their farmer,
Speaker 4: know their food. And we toured them through a dairy.
Speaker 4: They got to watch the milking and the cows. They
Speaker 4: got to see the cows munched on the pastures. I
Speaker 4: took a few of these influencers on an exclusive tour
Speaker 4: of our pathogen lab, a Thermoughfisher passaging lab which we
Speaker 4: have on farm and we can do up one hundred
Speaker 4: and about one hundred and ninety tests a day. Routinely,
Speaker 4: we do about one hundred and fifty tests a day
Speaker 4: at three different levels, at the cow level, at the
Speaker 4: bulk pink level, and at the finished product level.
Speaker 5: To assure that there are zero passages including E.
Speaker 4: Coli, salmonel Asteria campobactor in our food products.
Speaker 5: So there's not going to be any surprises.
Speaker 4: We've really nailed the whole issue of any kind of
Speaker 4: potential passage in bacteria that may or may not be
Speaker 4: found in raw milk, which is extremely rare, but it
Speaker 4: can happen.
Speaker 5: We don't even want it to happen rarely.
Speaker 4: So we had a wonderful, wonderful event of everybody getting
Speaker 4: together and we had people coming from Seattle, we had
Speaker 4: people from New York, we had people from England. We
Speaker 4: have people from Canada, Australia all visiting our farm, along
Speaker 4: with lots of local people here in California celebrating their farmer,
Speaker 4: the brand, and also, like I said, more of a movement.
Speaker 5: We even had a band from Texas playing music until
Speaker 5: real late at night. It was wonderful. We had great time.
Speaker 2: That sounds great. Our guest is Mark mccafee, the president,
Speaker 2: the founder of Row Farm America's largest ruw dairy with
Speaker 2: I believe more than eighteen hundred cows. Mark. I always
Speaker 2: say you're the largest in America. Are you the largest
Speaker 2: rod dairy in the world by far?
Speaker 5: Nobody's even close. We have two dairies that we own
Speaker 5: and operate.
Speaker 4: We're making six hundred cows on each dairy, which is
Speaker 4: about twelve hundred cows altogether.
Speaker 5: We have about.
Speaker 4: Fifty to fifty five thousand gallons a week of milk
Speaker 4: going into our creamery, on our trucks, going to stores
Speaker 4: and sold across America, all around California, except for cheese,
Speaker 4: which by the way, is one of the only truly
Speaker 4: raw cheeses in America.
Speaker 5: Just recently, the FDA has asked us to please pasteurize
Speaker 5: our raw cheeses and then label them as raw. Well,
Speaker 5: we refused.
Speaker 4: We said that's unethical, it's fraud, it's misleading, and we
Speaker 4: would never do that. So the same high quality milk
Speaker 4: that we served people in California, in the bottle of
Speaker 4: milk everybody loves, is being made into wonderful raw cheese,
Speaker 4: and it's truly raw with all these bioactives still in it.
Speaker 5: It's not fraudulent, it's ethical.
Speaker 4: So we're really standing up for consumers and these bioactives
Speaker 4: that are so important.
Speaker 2: Our guest is Mark mccaffee, the founder president of Raw Farm,
Speaker 2: which is a great raw milk producer. And by the way,
Speaker 2: I eat the raw milk cheese and it really has
Speaker 2: a great taste. Now, you have mentioned in earlier broadcasts
Speaker 2: on my show that yours is truly raw. Are you
Speaker 2: saying that other cheeses on the market that say they
Speaker 2: are raw milk cheeses are indeed pasteurized.
Speaker 5: Let me quote the FDA. This is the quote from
Speaker 5: Jane Choi, who is.
Speaker 4: An FDA inspector that was with us last month, and
Speaker 4: she said, you are the last remaining raw cheese in
Speaker 4: America that doesn't thermalize or pasteurize your cheese. And in
Speaker 4: America there is no definition of the word raw in code,
Speaker 4: so people are free to pasteurize their cheese and then
Speaker 4: label it raw cheeses. I really, really, really really I'm
Speaker 4: disgusted by that, because consumers are looking for the French
Speaker 4: paradox cheese, the cheese that's unprocessed. Remember, these bioactives that
Speaker 4: are so important in raw milk and raw cheese are
Speaker 4: destroyed by heat. So when that consumer goes out to
Speaker 4: buy that raw cheese from some brand out there, it's
Speaker 4: not raw.
Speaker 5: That's betrayal, that's fraud. And we are not that cheese.
Speaker 4: We are the cheese that never takes the milk above
Speaker 4: body temperature and all of those bioactives like in the
Speaker 4: French Paradox type cheeses are truly raw and available to
Speaker 4: your gut and your body and your family and are
Speaker 4: extremely nourishing as well as protective and health giving. That's
Speaker 4: why they wrote the big story about the French Paradox.
Speaker 5: They said, up with the red wine and all the.
Speaker 4: Raw cheeses that were so fantastic to preserve and protect
Speaker 4: people's health. Well, in America, you might be able to
Speaker 4: find some raw cheeses around here and there, but the
Speaker 4: retail side beside that's regulated by the FDA. According to
Speaker 4: the FDA, were the last ones in America, and we
Speaker 4: refused to back down. We will not pasteurize and call
Speaker 4: it raw.
Speaker 2: Wow, that's shocking. That's shocking. Our guest, Mark McAfee, founder
Speaker 2: president of Raw Farm Here in California. They produce really
Speaker 2: remarkably good tasting raw milk, cheese, raw milk, milk, fermented
Speaker 2: raw milk mark Have any of the restaurant tours, the
Speaker 2: gourmet restauranteurs, you know, the real elite people working as
Speaker 2: chefs in the United States and I guess in Europe,
Speaker 2: have they picked up on the raw milk.
Speaker 4: Yes, they have a lot of people don't buy raw
Speaker 4: milk when they go to a restaurant, but they use
Speaker 4: raw cream and raw butter in preparing products and preparing
Speaker 4: you know, meals. So and when people are making truly
Speaker 4: wonderful salad dressings, they'll use our raw cream or if
Speaker 4: they're going to make some other dessert whipped cream, they'll
Speaker 4: use our raw cream or our raw butter on the bread.
Speaker 4: So the butter and the cream are very, very very
Speaker 4: high in these bioactives. So the fat is where it's
Speaker 4: at when it comes to carrying these bioactives. So raw
Speaker 4: cream whipped in the whipped cream fantastic with vegetables and
Speaker 4: strawberries and stuff.
Speaker 5: Is a great dessert.
Speaker 4: That's being used by you know, lots of places. As
Speaker 4: well as the raw butter, which is eighty seven percent butterfat,
Speaker 4: which carries all these bioactives as well, yeah, it's out there.
Speaker 5: We have people doing it, especially cafir.
Speaker 4: To make smoothies and the milk is being made it
Speaker 4: a coffee and yeah, there's a lot of people doing it,
Speaker 4: even local vendors here using our raw products in foods
Speaker 4: that they sell in the public.
Speaker 5: It's wonderful.
Speaker 2: Mark, do you see raw milk getting much much bigger?
Speaker 2: I mean it's hard to be at the future, but
Speaker 2: do you see it suddenly becoming in a year or
Speaker 2: two or three from now absolutely a mainstream item?
Speaker 5: Yes, I do.
Speaker 4: But remember that raw milk comes from a farm with
Speaker 4: high integrity, high standards, and takes care of the cows,
Speaker 4: and takes care of the farm workers and the employees,
Speaker 4: the teamworkers doing the work.
Speaker 5: It's not as inexpensive as pasteurized.
Speaker 4: Milk, where anything goes and the pasteurization excuses all the
Speaker 4: dirt and the bacteria and the pathogens that are there
Speaker 4: that shouldn't be there.
Speaker 5: So I think that.
Speaker 4: It's going to take some time.
Speaker 5: For the evolution to occur where.
Speaker 4: There's acknowledgement because it's so disruptive. We are disrupting the
Speaker 4: marketplace by coming in with a product that is more
Speaker 4: expensive but yet brings you all the health and if
Speaker 4: it's missing in the highly processed cheap food.
Speaker 5: So I know that in.
Speaker 4: Europe food prices are higher, people use more of the
Speaker 4: majority of their income on food versus America, where we're
Speaker 4: kind of the cheap food nation. We paid dearly in
Speaker 4: our health, so I don't consider cheap food to be
Speaker 4: actually inexpensive. I consider it to be the most expensive
Speaker 4: thing we're doing, which is cheating ourselves and our health.
Speaker 4: Our gut microbiome is critical to our health. It's eighty
Speaker 4: percent of our immune system. So if you want to
Speaker 4: be able to deal with threats to the environment coming
Speaker 4: at you every year with flu and viruses and god
Speaker 4: knows what else, you need to have a strong immune system.
Speaker 4: And raw melk to fear like you drink are so
Speaker 4: important to building that immune system so you.
Speaker 5: Don't get sick, or if you do get sick.
Speaker 4: It's very mild and very short in duration, and you
Speaker 4: recover very quickly with the antibodies to the next threat.
Speaker 4: So yeah, I do see it evolving, but it's going
Speaker 4: to take a little time. We say, we don't sell
Speaker 4: ram up, we teach it. So this is an educational issue,
Speaker 4: and that's why I'm on your show today is to
Speaker 4: teach people so they know better they can do better.
Speaker 2: Right now, I completely agree education is very important. Mark,
Speaker 2: We have about a minute left where can listeners of
Speaker 2: Here's to Your Health purchase the raw farm raw milk,
Speaker 2: the fermented raw milk, the keifer which I love, and
Speaker 2: also the raw milk cheese, which I also just love.
Speaker 2: I think, and when I give it to family and friends,
Speaker 2: they think, oh my god, this really tastes good. So,
Speaker 2: you know, because I find family hates it when I
Speaker 2: talk about health, they just think, are you preaching?
Speaker 3: You shut up?
Speaker 2: But when I say this is gourmet food, they say,
Speaker 2: oh my god, we like the way this tastes. So
Speaker 2: I've done really good with my family and friends. When
Speaker 2: I talk about gourmet and the raw milk, the raw
Speaker 2: farm cheeses and fermented milks fall right in that category,
Speaker 2: and my family uniformly says, oh my godness, you're correct
Speaker 2: on this. We actually agree with one thing.
Speaker 4: You have to say, Joshua, Well, you can find our
Speaker 4: products at the farm store.
Speaker 5: On the farm we have a farm.
Speaker 4: Store in northern California, and Heyward, we have one opening
Speaker 4: up at Glendield, California. On our website RAWFARMUSA dot com
Speaker 4: rawfarmusa dot com. You can find those three farm stores
Speaker 4: with the products are much cheaper, and then we're in
Speaker 4: five hundred other stores.
Speaker 6: The Sprout Store, our best partner, is one hundred and
Speaker 6: fifty Sprout stores. Right Hairwan Hurky Store laughing. You know,
Speaker 6: we're all over the place. Go to our website. There
Speaker 6: is a store finder. You can find the store closest
Speaker 6: to you. And we're all over California, including the northern coast.
Speaker 4: The middle coast is Southern California, northern California, and we
Speaker 4: always welcome people to come to a farm tour and
Speaker 4: meet your farmer and get to know your food even better.
Speaker 5: See the cows.
Speaker 2: That sounds fantastic. Our guest has been Mart McAfee, who's
Speaker 2: a regular contributor to Here is to your Health, and
Speaker 2: Mark has the largest raw dairy in the United States
Speaker 2: and worldwide, more than twelve hundred cows and doing fantastic work.
Speaker 2: The cheeses, the offensive raw milk. They will taste so good,
Speaker 2: you'll be so impressed. Those of you who will love
Speaker 2: food will love these raw farm cheeses and milks and
Speaker 2: fromented milks. This is Josh Lane, you're listening to hears
Speaker 2: to your health. Take a short break. We'll be right
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Speaker 2: Welcome to this edition of Here Is to Your Health.
Speaker 2: I'm your host, Josh Lane. As Americans like to exercise
Speaker 2: and eat more carefully, new nutrition bars and products are
Speaker 2: coming into the marketplace, and really something that's brand new
Speaker 2: U is the Jimmy Bar, which is now incorporating five
Speaker 2: grams of Creatin into the bars. The first bar to
Speaker 2: have creatin. Creating has become was popular actually years ago,
Speaker 2: and now it's way more popular. Uh, Jimmy Simon, welcome
Speaker 2: to the show.
Speaker 15: Thank you so much for having me appreciate it.
Speaker 2: Very happy to have you on. So jim the New,
Speaker 2: the new Jimmy Bar. I noticed that it seems very
Speaker 2: popular with athletes, specifically it wrestlers and boxers. Uh, and
Speaker 2: how did you manage to introduce the Jimmy bar to this?
Speaker 2: You know, these these powerful athletes.
Speaker 16: Wow, Well, it's interesting, you're you're right, it's been around forever.
Speaker 16: It's been around for fifty years. I mean I took
Speaker 16: creating in the eighties, right, But in creating, by the way,
Speaker 16: for your listeners, it's three amino acids and they're the
Speaker 16: building blocks to build muscle. But what's happened, you know
Speaker 16: since the eighties is that there have been numerous, numerous studies.
Speaker 16: It's probably the most studied ingredient or supplement of all time.
Speaker 16: Is that what it also does is helped brain health,
Speaker 16: brain fog, women who are going through paramenopause. It helps
Speaker 16: your energy, it helps your bones. You know, as we
Speaker 16: get older, you start hitting your mid thirties, forties, fifties, sixties,
Speaker 16: you lose muffle every year. It's just inevitable, right, And
Speaker 16: that's why you're having a lot of people come out
Speaker 16: and say you must weightlift. It's gone crazy, right, you
Speaker 16: must weightlift into your sixties, seventies and eighties. You know,
Speaker 16: s folks who get, you know, into their sixties, they
Speaker 16: start getting hunched over a little bit. That's because they're
Speaker 16: losing a lot of muscle mass. So you have to
Speaker 16: lift not to be a bodybuilder. And you know, center
Speaker 16: and a speedot. But you just got a weight lift
Speaker 16: a few days a week, and you gotta walk and
Speaker 16: you gotta move. Creating helped you in every every step
Speaker 16: of the way of building muscle again. You're not gonna
Speaker 16: be Arnold Schurzenegger. You're just gonna keep that that physique
Speaker 16: you used to have. You get stronger, and it starts
Speaker 16: for repairing old, old bent bumps and bruises. You know,
Speaker 16: I had an elbow injury from Brazilian jiu jitsu from
Speaker 16: years ago, and I just noticed after about three six
Speaker 16: months taking.
Speaker 15: Creating again, I'm like gone. I didn't even notice it,
Speaker 15: it's just gone.
Speaker 16: You start getting stronger, you start having more energy, you know,
Speaker 16: in that brain flog like I was always you know,
Speaker 16: half falling asleep at two o'clock in the afternoon after
Speaker 16: staring at the computer for six hours and it starts
Speaker 16: going away. So what's happened is it's been good marketing
Speaker 16: around creating. People are taking it in. The prop with
Speaker 16: creatine has always been until our creation is a pain
Speaker 16: of it is chalking. You put it in your water,
Speaker 16: you shake it up, you put in your coffee. It
Speaker 16: doesn't taste very good, kind of like baking soda, that
Speaker 16: consistency of baking. There's nothing pleasant about it. It's not awful,
Speaker 16: not like taking breaking wheat grass juice, but it's not
Speaker 16: pleasant and it's not portable, and no one had put
Speaker 16: it in food before because it's very difficult to put
Speaker 16: in food and still remain stable and effective. And we
Speaker 16: created a patent petting technology that allows it to go
Speaker 16: into food and stay stable for fifteen months.
Speaker 2: Okay, right, okay, so that's important. Our guest is Jim Simon,
Speaker 2: the founder the president of Jimmy Barr, the first I
Speaker 2: Guess protein health bar that has five grams of creatin
Speaker 2: in it. So it's really kind of really kind of
Speaker 2: groundbreaking and creating again is very popular. And I also
Speaker 2: like to find perhact that Jim mentioned that we had
Speaker 2: a nobo injury and he started taking the creating it
Speaker 2: really took him six months and he thought, oh, yeah,
Speaker 2: that's way better. Because when people take nutrition, you know,
Speaker 2: it's not a drug. You're not going to feel better
Speaker 2: in twenty minutes. But if you stay with it three months,
Speaker 2: four months, five months, six months, you can see results.
Speaker 2: But people need to know that because they think, well
Speaker 2: I've been taking creating for two days, I don't feel better.
Speaker 2: They need to understand the timeframe because nutrition is not drugs.
Speaker 15: Right, It's true.
Speaker 16: And also you don't you don't really know if anything's
Speaker 16: going to work if you think about it, like you know,
Speaker 16: vitamins has been scrutinized for fifty years, right that you.
Speaker 15: Know, just taking my vitamin C or taking this do anything?
Speaker 12: Right?
Speaker 16: You know everyone's and I think the FDA came out
Speaker 16: with a few years ago said that it does nothing,
Speaker 16: even though it's probably a trillion dollar industry. I think
Speaker 16: things started happening with ozampic. So ozampic was sort of
Speaker 16: the first drug or supplement or whatever you want to
Speaker 16: call it to come out that actually works. Right, you
Speaker 16: take your osampic or your take your GLP one and
Speaker 16: guess what you will be able to fit into your
Speaker 16: thirty two ways you know, in a month it actually works.
Speaker 16: You don't have to be overweight. It works period, you know,
Speaker 16: And and I.
Speaker 15: Compare that to creating.
Speaker 16: It works. It works if you take it every day
Speaker 16: five grams. You eat a Jimmy Bar every day, and
Speaker 16: you do a little working out, nothing crazy, you know,
Speaker 16: go for your walks, lift a little weights, some pushups.
Speaker 15: You will get very strong, very quickly.
Speaker 16: But you will also experience more energy, more clarity, get
Speaker 16: rid of brain fog. It reduces inflammation. It's just it
Speaker 16: just works. Whereas all the other stuff you never know
Speaker 16: if it works. Like the stuff of your hair, you know,
Speaker 16: where all the men we're all searching for women searching
Speaker 16: for how do we cure our thinning hair as wet
Speaker 16: all there's still really no solution that one hundred percent works.
Speaker 2: Right right, I guess is Jim Simon Jim Simon with
Speaker 2: Jimmy Barr, which is brand new and the Jimmy Barr
Speaker 2: has five milligrams of creating in it. And did Jimmy
Speaker 2: Barr also was available? Did Genz's all have it? You know?
Speaker 2: Costco has it? I think Vita Corost has it. I mean,
Speaker 2: so so where exactly think when people get the Jimmy Bars.
Speaker 16: Every Costco in America has it, so that's a start,
Speaker 16: and then second, every GNC in America, Extra Mile, all
Speaker 16: the Chevron stores on the West coast, Cumberland Farms, the
Speaker 16: big convenience store chain on the East coast.
Speaker 15: We're rolling against some very big really we'll be in
Speaker 15: sam soon with it.
Speaker 16: We're talking to Walmart, big on TikTok, big on Amazon,
Speaker 16: we're about you know, you can always find it Amazon.
Speaker 15: TikTok, Costco, G and D. Great start.
Speaker 16: We only launched it in October and we've gotten a
Speaker 16: massive result. And now we just actually just chipped a
Speaker 16: bunch of Malaysia.
Speaker 15: There's been a.
Speaker 16: Really enormous success for you know, we're a family company.
Speaker 16: We started twelve years ago with my sister. So it's
Speaker 16: not you know, we're not owned by pirate equity. We're
Speaker 16: not owned by Hershey's or Kellogg's. We're not a trillion
Speaker 16: dollar company or a family company that innovates very quickly
Speaker 16: and we do things fast, we do things smart, and
Speaker 16: we do it the right way. So this was third
Speaker 16: party lab test that it works, and now we're getting
Speaker 16: this response that you know, for this successful family business
Speaker 16: has become crazy, right, it's going through the roof.
Speaker 15: It's really been kind of you know, our Super Bowl.
Speaker 2: Jim, I asked this, are you just shocked that your
Speaker 2: creatin bar has become I'll use the word in a
Speaker 2: positive sense, so mainstream people. Suddenly it's been embraced by
Speaker 2: some powerful entities. I mean, are you surprised by that?
Speaker 16: I'm you never know, you know, when you own a business,
Speaker 16: you never know how something's going to work, right. But
Speaker 16: I knew that when I started pitching it to retailers
Speaker 16: and we threw it on TikTok first, believe it or not.
Speaker 16: TikTok an innovation engine for food and cosmetics and beauty
Speaker 16: items and stuff like that, and it just went crazy,
Speaker 16: and and Costco took us in nationally, which had never
Speaker 16: happened us before.
Speaker 15: They just said, we want it. What's they taste good?
Speaker 16: You know, it's delivering twenty grams of protein and five
Speaker 16: DRAMs of creating.
Speaker 15: Very very low sugar.
Speaker 16: We use real ingredients, it's not junk ingredients like most
Speaker 16: protein bars.
Speaker 5: Yeah.
Speaker 16: I've been pretty amazed with it, and now I'm excited
Speaker 16: to see where it goes. Because creating is still like
Speaker 16: you know, buying Amazon at twenty bucks.
Speaker 15: It's still relatively early.
Speaker 16: It's very early in food, but it's still pretty early
Speaker 16: where it's only about six percent of Americans take creating
Speaker 16: in any form, so.
Speaker 15: We've got a long way to go.
Speaker 16: Less than two percent of the world or one percent
Speaker 16: of the world, so it's still tiny, but people are
Speaker 16: starting to catch on. We're a big part of that
Speaker 16: where now it's we've made it portable. You don't have
Speaker 16: to do the chalky stuff. My wife used to joke that,
Speaker 16: you know, it started taking a couple of years ago.
Speaker 15: It was a little banged up, just from.
Speaker 16: You know, like jiu JITs know, old injuries, you know,
Speaker 16: as we get older, and I would take the creatine
Speaker 16: and you know, it would be in a bagging and
Speaker 16: it's white. She's like, you're gonna every time we go
Speaker 16: to PSA, she goes, You're they're gonna see thank you again,
Speaker 16: Pablo Escobar or something like that. I'm like, well, yeah,
Speaker 16: it's not cocaine, so I'm not terribly worried about it.
Speaker 16: But if they want to flag me, they can, you know,
Speaker 16: that's it with their stick and see that it's not
Speaker 16: you know, Okay, there's it.
Speaker 15: Was just a pavement.
Speaker 16: It doesn't taste good, very easy to forget, you know,
Speaker 16: it's very it's if you're approtein if if you're a
Speaker 16: protein dense diet, there's a million places.
Speaker 15: You can get your protein.
Speaker 16: I mean, how you can go to McDonald's and eat
Speaker 16: one of the burgers, right, you can get your protein anywhere.
Speaker 15: You can't get creating anywhere.
Speaker 16: And and you're our body does have creatine from from
Speaker 16: what we eat, but a very very small dose, and
Speaker 16: we lose it as we get older. So I'm finding
Speaker 16: which is really interesting. When we were with mister Olympia,
Speaker 16: the people who are really coming us to it most
Speaker 16: were eighteen year olds, seventeen year olds. You know, kids
Speaker 16: are taking creating. Kids and athletes are taking creating. My
Speaker 16: seventeen year old's son was taking or he is taking creating.
Speaker 16: He's a kickboxer.
Speaker 15: It just works.
Speaker 16: It makes you very strong. You still had to work out,
Speaker 16: but it makes you very strong, and it makes you
Speaker 16: feel good. It makes you almost makes you feel kind
Speaker 16: of alive.
Speaker 15: It's it's nice.
Speaker 2: Our guest is Jim Simon, the founder was a sister
Speaker 2: of Jimmy Barr. The first bar protein bar they have
Speaker 2: twenty grams of protein, which is actually a very good
Speaker 2: amount of protein, and five grams of creating. I noticed
Speaker 2: that you seem to have a lot of those were
Speaker 2: martial artists, boxers, et cetera, of various forms. So how
Speaker 2: did that community just suddenly grab onto the Jimmy Bar.
Speaker 16: It was, it was intentional about five years ago. Well,
Speaker 16: I've been doing martial arts for thirty five years, and
Speaker 16: I wrestled in high school a little bit in college,
Speaker 16: so I would I can speak the language I started.
Speaker 16: I'm doing it analytics on who buys our bars.
Speaker 15: This is pre creating.
Speaker 16: You know, early when we were just high protein, those
Speaker 16: sugar and we skewed, interestingly enough, more women than men.
Speaker 15: Which is an interesting place to be.
Speaker 16: And we realized it's probably because of our approachable you know,
Speaker 16: we're family business.
Speaker 15: We're very approachable.
Speaker 16: Our bars are not called you know, Quest or Supreme
Speaker 16: or you know, something like Jemmy Bar.
Speaker 15: It's a very friendly name.
Speaker 16: It sounds like a golden retriever, right, So it's there's
Speaker 16: something about our business always been very friendly, approachable.
Speaker 15: We take our products seriously. We don't take ourselves that's seriously.
Speaker 16: You know, we're not a bunch of you know, gigantic bodybuilders.
Speaker 16: We're regular human beings, and so we keewed female.
Speaker 15: But I wanted to bring more male younger.
Speaker 16: I want to get younger and want to get more male,
Speaker 16: so I reached out to martial artists, which is both
Speaker 16: male and female, by the way, but excuse younger, excuse
Speaker 16: the younger demographic. Certainly the fans of like the UFC,
Speaker 16: you're younger, very heavily male. And because I've done martial
Speaker 16: arts forever, I've managed to get a lot of sponsor
Speaker 16: a lot of athletes. We sponsored a lot of champions
Speaker 16: in the UFC, Brazilian jiu jitsu champions, a couple of boxers,
Speaker 16: but mostly martial artists and wrestlers, and they've just adapted
Speaker 16: to our you know where the we're kind of the
Speaker 16: unofficial bar of MMA. They just love the bar and
Speaker 16: they like the fact that the founder actually tumbles around
Speaker 16: on the mat every once in a while too, so
Speaker 16: so that you know, I'm one of them. And we
Speaker 16: haven't gone after you know, baseball, football, the basketball, hockey yet,
Speaker 16: but we're starting to now. But the biggest users, I'll
Speaker 16: give you two stats that are kind of interested biggest
Speaker 16: users of protein and creating in general are strength athletes,
Speaker 16: which doesn't surprise you. The second is endurance you know, runners, cyclists,
Speaker 16: kind of your weekend warriors. You know, guys who get
Speaker 16: you know, people who get sweaty. But the third biggest
Speaker 16: demographic right now is women who are taking creating because
Speaker 16: of the properties that help you during perimenopause. You know,
Speaker 16: my wife's intermitted forties, she's joined through perimenopause right now,
Speaker 16: and she's taken creating.
Speaker 15: She's like, I feel so much better to hear the
Speaker 15: brain fog.
Speaker 5: You know.
Speaker 15: So women are the fastest growing.
Speaker 16: It's still heavily male, seventy one to twenty nine, but
Speaker 16: that twenty nine is coming up, and so we're excited
Speaker 16: about that as well, that we've always skewed a little
Speaker 16: more female. Right now, we're fifty to fifty our Jimmy
Speaker 16: bars fifty to fifty male female, but our Creating bar
Speaker 16: is about seventy one.
Speaker 2: Twenty nine jim As we come to the end of
Speaker 2: the interview, where can listeners of Here's to Your Health
Speaker 2: purchase the new Jimmy bar with five grams of creating
Speaker 2: and twenty grams of protein.
Speaker 16: Every cost of America, every genc America, TikTok, Amazon, Cumberland Farms,
Speaker 16: and Chevron.
Speaker 2: It's fantastic everywhere, an important new product that people seem
Speaker 2: really are benefiting from. The Jimmy Barr, Jimmy Simon and
Speaker 2: his sister started the company and it's become very popular
Speaker 2: because many athletes have found the value of creating, and
Speaker 2: as Jimmy just mentioned, women also find that creatin helps
Speaker 2: them with perimenopause, which is something that seems very important.
Speaker 2: Quite frankly, this is Josh Lane listening to hear's to
Speaker 2: your health. We take a short break and we'll be
Speaker 2: right back after these important messages.
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Speaker 2: Welcome to this edition of Here's to Your Health? I'm
Speaker 2: your host Josh Laane and my guest is Scott Tips.
Speaker 2: Scott Tips is the president of the National Health Federation,
Speaker 2: and Scott Tips is a regular contributor to the show.
Speaker 2: I'm very happy that when the National Health Federation, when
Speaker 2: Scott is on or other guests from the National Health Federation,
Speaker 2: they are America's oldest largest consumer organization helping us maintain
Speaker 2: good health since nineteen fifty five. They have a great
Speaker 2: record for helping the chiropractors not be harassed by the
Speaker 2: mds by improving the quality of our food. But I
Speaker 2: always like to mention this reduce the amount of aluminum
Speaker 2: allowed in food, aluminum being very problematic to our health.
Speaker 2: And so Scott Tips is back today to discuss They
Speaker 2: recently had the National Health Federation at a convention in Dallas,
Speaker 2: maybe just a week or so ago, in which some
Speaker 2: of the very influential speakers on wellness worldwide were at
Speaker 2: the convention. Scott Tips, welcome to the show.
Speaker 18: Well, thank you, Josh. As usual, I appreciate as always
Speaker 18: being on your program.
Speaker 2: Well, you bring a lot of frankly intellectual heft to
Speaker 2: the show. And you know, and you have a long
Speaker 2: commitment to the subject. You know, you're not someone doing
Speaker 2: for the past, you know, three or four years. Nothing
Speaker 2: wrong with that, of course, no, but you've been doing
Speaker 2: this for like, you know what, forty years?
Speaker 19: I think, yes, that's right, that's forty years this year.
Speaker 2: Yeah, yeah, And it's nice. You know, I hate to
Speaker 2: say this, you know, there's nothing like putting your time in.
Speaker 2: It's just amazing how much you can learn about a
Speaker 2: subject over a forty year period vis a VI. You know,
Speaker 2: studying it for three or four years, nothing wrong with that,
Speaker 2: that's a great start. But the man with the forty years,
Speaker 2: a woman with forty years of experience, you know, they
Speaker 2: really have a depth of understanding. And so you just
Speaker 2: recently the National Health Federation just had a conference that
Speaker 2: wrapped up in Dallas, and so can you please mention
Speaker 2: some of the speakers that you felt really had something
Speaker 2: to tell us.
Speaker 18: Well, it started off really well with Matt Warnock, one
Speaker 18: of our board members and also the owner of Bridge Press, Hebels,
Speaker 18: and he spoke about what he calls the the three monarchs,
Speaker 18: and that is this sort of ideology that he calls
Speaker 18: it a mono ideology, that there's one right solution to
Speaker 18: every problem. He said, that's a big mistake to take
Speaker 18: that approach, and yet Western medicine take that approach. And
Speaker 18: the other thing is monotherapy, that the right answer is
Speaker 18: always one single patentable compound or drug. He said, that's
Speaker 18: a mistake, also a huge mistake, and yet that's what
Speaker 18: Western medicine is all oriented about. And then, of course,
Speaker 18: the third wrong of this problem is the monopolistic character.
Speaker 18: That is that the government must approve and certify every
Speaker 18: drug that Americans take, and that's a big mistake as well.
Speaker 18: He said, if we can get rid of those three monarchs,
Speaker 18: as he calls them, those monotheism, then we would be
Speaker 18: a lot healthier, we'd be living longer in healthier lives,
Speaker 18: and we'd be a lot better off. And so he
Speaker 18: kicked the meeting off with that, and it was very powerful,
Speaker 18: and he has a great control over his PowerPoint presentation.
Speaker 18: You know, there's something called an expression called death by
Speaker 18: power point. You know, you have so many words up there,
Speaker 18: the audience goes to sleep just halfway reading one slide.
Speaker 18: He follows a rule of having just a photo or
Speaker 18: one quote or one word even and that sort of thing.
Speaker 18: And his slides are so uber simplistic that there's no
Speaker 18: danger of falling asleep when he speaks. It's it's incredible.
Speaker 18: And after him, Howard Leeger spoke, and Howard Leeger is
Speaker 18: you know, the son of Soil. He's a kind of
Speaker 18: a farmer activist and just so incredibly knowledgeable about pesticide
Speaker 18: over use and the like. He just decimated anyone. And
Speaker 18: yet he has a very folksy, down home way of
Speaker 18: talking to people and and just catches him off guard
Speaker 18: when they see this like incredible intellect that he has.
Speaker 18: And he can just slice and dice the best of
Speaker 18: his opponents in any debate. Well, this time he wasn't debating,
Speaker 18: he was just presenting. But he gave a great speech
Speaker 18: on the subject. And in fact, we use some of
Speaker 18: Howard's information for our Codex presentations at the Codex meetings
Speaker 18: and coming up in July. This July in Geneva will
Speaker 18: be the Codex Elementarius Commissioned Meeting, annual meeting, and of
Speaker 18: course NHF, which is an accredited I NNGO international non
Speaker 18: governmental organization. At CODEX, we will be there. I will
Speaker 18: be there to speak out against the incredible avalanche of
Speaker 18: pest sides that are being launched this year, last year,
Speaker 18: and next year. It's just an ongoing onslaught and they just,
Speaker 18: you know, the CODEX people can't imagine that there's ever
Speaker 18: going to be a problem from this, and yet we
Speaker 18: have higher cancer rates, higher rates of Parkinson's, higher rates
Speaker 18: of Alzheimer's, all directly attributable at least in large part
Speaker 18: to the overuse of these pesticides.
Speaker 2: Right, Our guest is Scott Scott Tipsy, President of the
Speaker 2: National Health Federation. The National Health Federation founded nineteen fifty five,
Speaker 2: America's oldest longest serving organization to help protect the American
Speaker 2: consumer and actually the consumer worldwide. Scott, what was the
Speaker 2: aim of that researcher on soil healthy What was his
Speaker 2: name again?
Speaker 19: Just mentioned demand, Oh, Howard Vlieger and Vlieger is spelled
Speaker 19: v l I e geer, And he'd make a wonderful
Speaker 19: guest on your program.
Speaker 18: By the way, Howard Vlieger. He can rattle off so
Speaker 18: many facts and before you can snap your fingers. It's incredible.
Speaker 2: He's a working farmer now. He's a working farmer, Is
Speaker 2: that it?
Speaker 12: Yeah, he is.
Speaker 18: He has a family farm. But he's also an activist.
Speaker 18: He's been doing this for many years. And his talk
Speaker 18: was commodity production versus food production. His argument was where
Speaker 18: we've industrialized our food supply so badly, so greatly that
Speaker 18: it's causing a lot of ill health instead of concentrating
Speaker 18: on food production. So it's sort of like the typical
Speaker 18: argument between the growing argument between ultra processed foods and
Speaker 18: just sort of natural farm grown produce. And that's the
Speaker 18: sort of the dynamic battle that's going on between the
Speaker 18: two entities. And so far, frankly, food production isn't doing
Speaker 18: too well, not in America at least. And you can
Speaker 18: taste the difference. You taste a strawberry in the US
Speaker 18: and it's pretty tasteless.
Speaker 12: Frankly.
Speaker 18: Yes, you go to Europe, go to Portugal or or
Speaker 18: Italy and get one of their strawberries right off the
Speaker 18: vine and it has this luscious, incredible taste that you
Speaker 18: don't get with American tomatoes. With American strawberries, with American
Speaker 18: fruit in general. And it's been shown that over the
Speaker 18: last of all that produce has been reduced by about
Speaker 18: fifty percent. It's pretty easy statistic to remember fifty years
Speaker 18: fifty percent reduction and vitamin content and mineral content of
Speaker 18: our produce. So we are not eating the same foods
Speaker 18: that our grandparents say, at least not nutritionally.
Speaker 2: Right right by the way, whenever friends you know come
Speaker 2: back from Europe, they go on vacation, it doesn't matter
Speaker 2: what their political stripe is, what their ages, you know,
Speaker 2: what they think about food or whatever. They everyone says,
Speaker 2: oh my god, the food is so much better in Italy.
Speaker 2: The food is so much better in France. The food
Speaker 2: is so much better. I mean, everybody says that. Everybody
Speaker 2: says that. It's one of the first things they say
Speaker 2: when they went when vacation. Oh my goodness, we went
Speaker 2: to Italy and we ate the passably. We didn't get sick.
Speaker 2: In America, I eat pasta, I get sick, and I
Speaker 2: don't feel well and get sick. I just don't feel good.
Speaker 2: And so they're just shocked. But they never quite make
Speaker 2: the connection that, you know, the food supply in America
Speaker 2: really is badly in need of reform, but it seems
Speaker 2: to be that at this time there does seem to
Speaker 2: be a lot of movement towards reform. Are you kind
Speaker 2: of are you hopeful? Maybe hopeful of the wrong word?
Speaker 5: Are you?
Speaker 2: What's your thinking now about food? Because if anyone understands food,
Speaker 2: it's you.
Speaker 18: I am hopeful. I think that is the right word.
Speaker 18: It's okay, And I'm hopeful that things will turn around
Speaker 18: because people are increasingly in this sort of post COVID
Speaker 18: nineteen environment that are waking up to the fact that
Speaker 18: they can't really trust the authorities to protect their own health.
Speaker 18: And one of the things that's been argued both by
Speaker 18: Howard Leguer and by Catherine Austin Fitz, who also spoke
Speaker 18: at our event, is that you need to create your
Speaker 18: own communities if they don't already exist. I'm assuming they
Speaker 18: don't exist, but if they don't exist, get to know
Speaker 18: your neighbors, do food sharing, buy your food locally, pay
Speaker 18: cash whenever you can. Don't use a credit card or
Speaker 18: a debit card if you can avoid it, because that's
Speaker 18: the way they track you. That's what they want you
Speaker 18: to do. Use cash and are barter. You could barter
Speaker 18: as well, and there are food co ops. I experienced
Speaker 18: some food co ops in the state of Maine that
Speaker 18: were quite effective where people going to get buy produce
Speaker 18: from a local farmer and that way you can control
Speaker 18: what's going into your food as well. You can see, well,
Speaker 18: are they spraying their crops with roundup? Are they using
Speaker 18: it as a desicant to harvests they're crops even if
Speaker 18: they aren't using it in the growing stage. You know,
Speaker 18: these are all questions people need to know the answers
Speaker 18: to if they want to avoid getting Parkinson's, if they
Speaker 18: want to avoid getting cancers.
Speaker 12: And the like.
Speaker 18: So these are critical and we need to start doing
Speaker 18: it now. And that was sort of the overall message
Speaker 18: at our seventy first anniversary event in Dallas last late
Speaker 18: last month. So yeah, it's very important to get to
Speaker 18: know your neighbors, create a community, even if they aren't
Speaker 18: your immediate neighbors, where you can share and if we
Speaker 18: hit tough times, which it looks like we will. If
Speaker 18: we hit tough times, then you know whom you can
Speaker 18: rely upon for self defense and your community.
Speaker 2: Right. Our guest is Scott Tipsy, President of the National
Speaker 2: Health Federation. Scott's a regular contributor to show. I'm very
Speaker 2: proud to say that, Scott. You just mentioned Katherine Wilson
Speaker 2: Fitz and as I understand it, she's in a economists
Speaker 2: by trade as you're not. And also did she work
Speaker 2: for the Ford administration. I know she's worked in government
Speaker 2: at a very high level.
Speaker 19: Yeah.
Speaker 18: Well, she was former Assistant Secretary Housing Urban Development in
Speaker 18: Bush one administration and she saw the incredible amount of
Speaker 18: corruption and she pointed out and no one did anything
Speaker 18: about it, and then she resigned. They poisoned her a
Speaker 18: couple of times, some nefarious souls did, but she survived.
Speaker 18: And now she runs in her organization called Solari Report
Speaker 18: Solari s O l a ri dot com, which I
Speaker 18: highly recommend. It gives all sorts of proactive information that
Speaker 18: you can use. And one of her things is they're
Speaker 18: trying to create and what she spoke on at our
Speaker 18: event is we need to build a future worth living,
Speaker 18: and what they're trying to do is create a digital
Speaker 18: cage for us so that we can't the fifteen minute
Speaker 18: city ideas. It's not a conspiracy theory, it's an actuality
Speaker 18: that they're striving for and they leave it to your imagination,
Speaker 18: but just call it the federal bureaucracy, the deep state,
Speaker 18: people who aren't elected, but they consider themselves better than
Speaker 18: the elected officials. Those people, and this is what they're doing,
Speaker 18: and they're going to they're tracking. You even see it
Speaker 18: in cars now, some of the newer cars they have
Speaker 18: a project that if you're nodding off or your attention
Speaker 18: is distracted, the car will not only report on you,
Speaker 18: it could stop you from driving that car. Well, that
Speaker 18: sounds pretty good if you have a drunkard at the wheel,
Speaker 18: but what if you just turn to talk to your
Speaker 18: kid and then suddenly the car stops because the AI
Speaker 18: and decided you were a dangerous driver. So all Stone
Speaker 18: agree with theirs, so they shut it down. So this
Speaker 18: is all part of the digital cage that Katherine and
Speaker 18: Austin fitz is talking about. And then she talks about
Speaker 18: ways to avoid that. One is, like I said before,
Speaker 18: pay cash. The other is create a sense of community,
Speaker 18: which was Howard Leeger's message as well, create a not
Speaker 18: just a sense of community, but an actual community. And
Speaker 18: what else did she talk about off the top of
Speaker 18: my head from when she spoke, But it was very insightful.
Speaker 18: Now we're going to have this all on video clips,
Speaker 18: and so if anyone wants to see Katherine Austin Fitz speaking,
Speaker 18: they just need to contact us. It'll be ready in
Speaker 18: about one week and we'll have it all separated out
Speaker 18: by speakers. And I'm not sure exactly how will present it.
Speaker 18: Maybe there's a nominal fee to pay, maybe not, but
Speaker 18: it will be available and she's definitely worth hearing, as
Speaker 18: was Andrew Wakefield.
Speaker 12: He was at ARAB.
Speaker 2: Andrew Waitfield was great. Unfortunately, Scott, Unfortunately, we simply have
Speaker 2: run out of time. Our guest has been Scott Tips.
Speaker 2: Scott is a regular contributor to the Here's to Your
Speaker 2: Health and Scott Tips is the president of the National
Speaker 2: Health Federation, America's oldest consumer organization consumer protection organization, and
Speaker 2: Scott's has been commenting on their recent conference in Dallas
Speaker 2: in which Katherine Wiston Fits and many other influential people
Speaker 2: have been speaking. And you can go directly to the
Speaker 2: National Health Federation website. Scott, how can we go to
Speaker 2: the National Health Federation website? How do we do that?
Speaker 18: Go to the NHF dot com th n HF dot com.
Speaker 2: That sounds great. Our guest has been Scott Tips, a
Speaker 2: regular contribute to the show. I'm very proud to say that,
Speaker 2: and this is Josh Laane. Listen to hear's your health.
Speaker 2: We take a short break and we will be right
Speaker 2: back after these important messages.
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Speaker 7: by classic rockers, with your host, the Insane Daryl Wayne.
Speaker 9: This is Alice Cooper.
Speaker 10: And if Daryl Wayne is insane, what does that make
Speaker 10: mean criminally insane?
Speaker 9: Stick around to find out.
Speaker 11: Many of the artist interviews from the Latest from the
Speaker 11: Greatest have been captured on audio book.
Speaker 12: There is a volume one.
Speaker 3: In volume two, great information and conversations with people in
Speaker 3: the industry and people surrounded by the industry, and of
Speaker 3: course the rock stars themselves.
Speaker 13: I'm the Revenuel Green and you're listening to the Insane
Speaker 13: Darryl Wayne, and I said Wayne insane.
Speaker 3: You can find it on Amazon or Blackstone Audio. Search
Speaker 3: for the Latest from the Greatest from Daryl Wayne.
Speaker 12: D A R R E L L. Wayne.
Speaker 14: Hello, weird All Yankovic and you'll think of the insane
Speaker 14: girl Way.
Speaker 2: Thank you for listening to the show. If you have
Speaker 2: suggestions for guests or topics you would like to hear,
Speaker 2: please email me at Josh Lane Wellness at gmail dot com.
Speaker 2: That's Josh Lane Wellness at gmail dot com.
Speaker 12: J O.
Speaker 10: S H l.
Speaker 12: A n E.
Speaker 2: Wellness at gmail dot com. On behalf of the cast
Speaker 2: and crew, I would like to wish you a healthy
Speaker 2: and safe, good evening.