PUNTIO REBERALD VANDOWN LAW enferrufe The lastってる .... the old ... the old ... the old ... , The End You're listening to the Hour of the Time. I'm William Cooper. Well, folks, I trust you had a most wonderful holiday. Christmas, Hanukkah, whatever it was that you celebrated, I really sincerely hope that it was a good one for you and for yours. Tonight, I want to talk a little bit about that. I'm going to give you some recipes, too. If you want them, I mean, you don't have to write them down, but if you want some really good recipes, I'm going to give you a couple of my secrets. So if you'd like to write them down, you can. We had a great Christmas here. Doyle went home to be with his family the day after Christmas and is still there. He'll be back sometime tomorrow. All of the others who helped us in our security effort had a wonderful Christmas. The girls were ecstatic. It wasn't the biggest Christmas they've ever had. They didn't get a whole lot this year. But what they got made them very happy. Really simple things, to tell you the truth. And, of course, for me, Christmas is actually the... My whole Christmas is looking at the children. I wouldn't care if I never received a gift on Christmas because, to me, the whole thing is when they come running down the stairs just to see their face, when they see what is there for them under the tree. And watch them when they open their presents. Now, we get some real weird responses to this. Like, I know I'm going to get some letters from people. Maybe even some phone calls. From people who want to know. Why do you celebrate Christmas? You know it's a pagan celebration. Ladies and gentlemen, it's only a pagan celebration if you're celebrating a pagan event. Do you understand what I'm telling you? If you're worshiping a tree, then, of course, Christmas is the old pagan tree worship of Northern Europe. But we don't do that here. The tree is merely a decoration. It's traditional. We give gifts in remembrance of the presence of the three wise men who traveled from a long way away in order to bring gold, frankincense, and myrrh to the baby Jesus on Christmas. We celebrate the birth of Jesus. And we know that this is not the day that Jesus was born. That it is, in fact, the winter solstice. But we are not worshiping the sun, nor are we celebrating the winter solstice. We are practicing a tradition. We are celebrating the birth of Jesus. No one really knows the exact date upon which he was born, although in our research, I believe we've come pretty close to it. And he wasn't born in the year that most people believe that he was born. All of these things have been changed over the years, misinterpreted, mistranslated. The dates have been changed to meld different religions with each other in order to prevent conflict. We know all of that. In fact, most of you wouldn't know it if you hadn't been listening to this broadcast. I'm the one who told it to you. So I don't need a letter telling me that I'm some kind of a terrible person because we celebrated Christmas. Or that I don't know what I'm doing because it's really the winter solstice and all of that kind of stuff. We celebrated the birth of Jesus on a traditional celebration day. We do that because we believe that his birth should be remembered. We also do it because it's a great time for the children. And even though they may not understand all of the mysteries connected with the religious basis for the purpose of the celebration, it's a time to tell them stories that will lead to that understanding. It's a time to answer their questions. But most of all, it's a time for family to be together to be with each other and to show your love for one another, in my estimation, by the giving of gifts. And for me, the very best of it, the icing on the cake, so to speak, is watching the children. I enjoy that more than anything. I love my children. I love them more than I could ever communicate to anyone. And to see them happy and hear their laughter and help them learn how to use their new gifts or put them together or, in Allison's case, take her outside and hold her while she learns to pedal her new bicycle that does not have any training wheels. I listen to her squeals of delights and the look of wonderment upon her face. She got a computer this year. Who's had a computer for a long time? Allison got a computer this year. She's three years old and she loves it. So, we're going to talk about Christmas tonight. And I'm going to give you some recipes. A couple of recipes. My, you know, some people around here told me not to do this because it's my claim to fame on Christmas, but I don't care. You know, I've never been looking for any fame. What I like to do is, I guess I should preface this because I guess you guys don't know it. In this family, I cook Thanksgiving and Christmas dinner. And it's not just me. When Poo, I guess when she reached about four, she began to help me. So Poo and I, that's my oldest daughter, Poo and I cook Thanksgiving dinner and Christmas dinner every year. And before Poo began to help me, I did it alone. So I've got some, I get a great turkey recipe and a great dressing recipe. And I'm going to give it to those of you tonight who want to write it down and give it a try. And I guarantee, I guarantee it will be the best, most perfectly cooked, moistest, perfectly browned turkey you've ever cooked in your life. And once you put it in the oven, you never even have to open the oven door. You never have to check on it. You never have to look at it. You never have to baste it. Nothing. All you have to do is leave it alone for the time period that I tell you. And when that time has expired, you open the oven door and the most beautiful turkey you've ever seen in your life will be staring you in the face. It will be the moistest turkey that you've ever had. None of it will be dried out. And literally, after you let it cool for a little while and you go to carve it, the meat will literally fall right off the bones. It is delicious. Don't go away. Be right back. Don't go away. Don't go away. Don't go away. The meat will help up to the sandwiches. I'm serious. The meat will help Nicht On the quieren aren't answers. The meat will Amen. Amen. Amen. Amen. Amen. Amen. Amen. Amen. Amen. Amen. Amen. Amen. Amen. Amen. Amen. Amen. Amen. Amen. Amen. Amen. Amen. Amen. Amen. Ladies and gentlemen, we've got two guests in the studio tonight. Hello. Hi, sir. Who are you? Allison. Allison? Allison W. Yes. Allison W. Cooper. Allison W. Cooper. And? And I'm Dorothy Cooper. You're Dorothy Cooper. Dorothy Marie Cooper. Okay. You need to talk a little bit closer or a little bit louder. I prefer that you talk louder rather than closer. Okay. Okay? Yeah. You want to tell everybody about your Christmas? Yeah. Were you excited about it? Oh, yeah. I just couldn't wait until I got my hands on one little present, but I had to wait. And what did you do the day before, on Christmas Eve? Well, I wrapped presents. What else? And I waited for Christmas to come. It didn't come very fast, though. Did you make something? Um, well, um, well, I made a couple of cards, and I hung them on the Christmas tree. You forgot the snack. What did you leave for Santa Claus? Oh, I left him. Can you talk a lot louder, honey? I left some cookies and milk for him. And how about you? I just opened my head and then I see a bug. Okay. So what happened on Christmas Eve? Did you guys go to bed early or what? Well, we didn't go to bed pretty early, but we waited, I guess, until maybe around 9 o'clock. Yeah? And then what happened? And then after that, we went to bed. And we went to bed, and then we woke up on Christmas morning, and then we were so excited. I kept on telling Allison, wake up, wake up, it's Christmas. And she woke up, and we got dressed, and we brushed our teeth, and we did everything that we did. We got ready. And then we went downstairs, and as soon as we saw the Christmas tree. Well, wait a minute. What did you see before you went downstairs? Before I went downstairs? Didn't you see something in the living room? Oh, yeah, I saw it. Allison, what did you see in the living room when you came downstairs? I see Santa Claus hats, and I see cookies. Well, we didn't see any cookies, but we saw the milk all gone, and we saw the cookies all gone. And Santa Claus left his hat there. Wow. That's amazing. Were you surprised to see Santa Claus's hat? You have to talk, honey. They cannot see you. Yeah. Oh, boy. What color was it? Red and light. Oh. Were you excited? Yeah. And then what did you do? Well, we went downstairs, and as soon as we saw the Christmas tree, with all the presents and stuff, we were so happy to see all of them there. And? And we went over there, and Allison had a new bike. Did you have a new bike? When did you see it? Mm-hmm. And there were teddy bears on that. Oh, there was teddy bears on that bike, huh? White, white, and brown. What did your bike look like? It's pink and white. Pink and white. Wow. Were you... Is that what you wanted? Yeah, and the wheels were white, and the petals were pink. Oh, the petals were pink. I see. I thought, then what happened? Well, we opened our presents, and I think Allison got to go first. I don't remember, but one of us went first. Maybe we went both at the same time. And Allison opened one present, and then I did. And the first present that Allison got, I don't know. Allison, what present did you get first? I get a ladybug in the snow. She can't remember, but she remembers her ladybug. Yeah. And we all got ladybugs, and then we opened some more presents, and Allison got a calendar. And I had a calendar, too. We both had calendars. And then after that, we opened our other presents up. And... And what did you get, Allison? I get... Talk in there. I get... I get... Don't you remember what you got? How about a computer? I got a computer. You all right, Ollie? Come on. Get up here. Tell what you got. I got a computer. I got a computer. I got a computer. And? And I got... And I got... Oh, so hard to remember. Well, Poo, you want to wrap it up? Mm-hmm. Okay. Well, and then I got another present, and it was in Easel. And I got to draw in there, and I do it almost every day now since Christmas. You like art, huh? Mm-hmm. You want to tell about the dinner that you fixed? Oh, before... On Christmas Eve. Yeah. That was before Christmas. Me and my dad were fixing turkey, and we stuffed it. We made the stuffing, and we stuffed the turkey, and I dried the turkey, and he washed it before everything. And so I dried it, and then after that, we put the stuffing in there. But before we put the stuffing in there, he salted the cavity. And then after that, he put the stuffing in. Well, didn't we have to chop a lot of things first? Oh, yes. And mix it together? Yeah. Okay. And then what did we do? Well, we chopped all the stuff, mushrooms and celery and onions, and we put them in there. We put them in there, and then we put chicken broth in there, and we put wine in there, and we put the stuffing in there. And then after that, when it was all done, we got the turkey, and we put the stuffing in there. Then what did you do with the turkey? Oh, we put it in the oven. And then what? And then we, well... Went to bed. Yeah, we went to bed. Okay, girls. You want to tell everybody Happy New Year? Come on up, Allison. Allison is three years old, and she's like a little worm, just crawling all over the place. Okay, you ready to say Happy New Year? Okay. Happy New Year, everybody. Okay, guys. Thanks. You're welcome. Appreciate your help. Well, they didn't know they were going to do that. I just called them and asked them if they would like to while the music was playing. And they said yes. They would like to. What you heard sound like a disaster was Allison slipping off the chair that she was standing on. She, you know, like all small children, she cannot be still. And we don't even try to make her be still because it's not going to happen. It just is not going to happen. And while we were talking there, and while Pooh was telling you about Christmas, Allison was crawling in and out of the back of the chair and around up on top and underneath the chair and laying on the floor. All of those kinds of things. Those of you who have children know exactly what I'm talking about. And sometimes it's fun just to watch that kind of thing. Well, that was our Christmas. And I'll be right back. I'm going to give you some recipes for that turkey and dressing and the gravy. And so if you want to write it down, get pen and paper because I guarantee you, folks, if you try these recipes, you're going to absolutely... Oh. Oh. Oh. Oh. Oh. Oh. Oh. Oh. Oh. Oh. Oh. Oh. Oh. Oh. Oh. Oh. Oh. Oh. Oh. Oh. Oh. Oh. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. and save those. But take the liver and package it up separately and put it in your freezer because turkey liver or chicken liver is one of the main ingredients for authentic and the very best Italian spaghetti. So you want to save that liver. Don't throw it away. But don't put the liver in your dressing or in your gravy unless you're a liver freak because everything will taste like liver if you do. So take the neck, the gizzard, and the heart and put them in a Ziploc bag and put them in the refrigerator because you're going to need them the next day. Now, to cook the turkey the way I do it you need to start fixing it the night before the night before you're going to eat it. Okay? The next thing you need to do is wash the turkey really good inside and out. And make sure that you pull up the legs and the wings and get all the yuckety stuff out of the creases that you normally don't see. And you might want to pluck any remaining feathers that might be left on the bird or any of the quills that may still be sticking into the flesh. When you're done with that set the turkey aside to dry for a little bit and if you've got a helper like I do you can have your helper be patting the turkey dry while you're getting all the rest of the things out to make the dressing. And what you need for the dressing is two 12-ounce boxes of cornbread stuffing mix. This is just you know you can make your own cornbread stuffing mix if you want but it's easier if you buy two big boxes 12 ounces each of Mrs. Cubinson's. That's that's the one that I prefer over all others gives the very best flavor. It's called Mrs. Cubinson's. If you don't have that you can use something like a Safeway generic brand cornbread stuffing mix but it's got to be cornbread stuffing mix. Now if you don't like cornbread don't worry about it because the stuffing is not going to taste like cornbread. It's going to be the best tasting thing you've ever had in your mouth and it's not going to have anything to do with what you've ever associated with the way cornbread tastes. But that's what you need. You need two 12-ounce boxes and each box is going to have two 6-ounce bags in it. And what you do is you get the biggest giantest bowl you can find. In our case we have a big stainless steel giant mixing bowl and you put all that stuffing mix in that bowl and by that time you've got all the stuff out all the vegetables what you need is the two 12-ounce boxes of stuffing mix Mrs. Cubinson's if you can find it if not get a generic brand but it has to be cornbread stuffing. You need one huge onion now I mean a big onion folks a real big onion and you need enough celery to equal the amount of onion once it's chopped forget about what it says on the box the box says two cups of onion well if you've got a big enough onion you're going to have more than two cups and that's okay don't worry about it you're going to need four cubes of butter you're going to need a bottle of chardonnay wine now listen to me carefully you need a large onion really large onion and you need enough celery so that when the celery is chopped it's about the same amount as the onion will be you need four cubes of real butter don't ever don't ever use margarine or any kind of butter substitute you need four cubes of real butter that's a whole pound of butter folks you need a bottle of chardonnay wine a bottle of chardonnay wine and you need a can one can of chicken stock don't use the non-fat kind use the regular chicken stock you need a container of mushrooms one container of mushrooms you also need one handful of parsley and ta-da you need a pinch of cayenne pepper cayenne pepper and dressing oh my goodness don't worry folks you won't even taste it the reason you put it in is because cayenne pepper helps to bring out the flavor of everything else you'll never even know it's there all you need is a good sized pinch to put in there and you need some mrs. dash the regular mrs. dash and what you do is you put in those two boxes of here's how you make it put in the two boxes of cornbread stuffing mix all four bags put them in there then you chop up your onion fine just like regular chopped onion throw that in there chop up the celery throw that in there the celery and onion has to be the same amount so the amount of celery that you chop depends upon how much onion you come out with after you chop that one huge big onion the box recipe will say you need two cups and what I'm telling you is forget about the two cups you just chop up one huge big onion and you make the celery equal and make sure that you use the celery leaves use all of the celery leaves and the celery heart the softest leafiest part of the celery is what you use that will give you the best flavor then you chop up your mushrooms and and Poo and I do all of this together we chop everything she chops I chop we all chop throw your mushrooms in throw your handful of of of parsley in almost forgot it your pinch of cayenne pepper sprinkle it liberally with Mrs. Dash melt the four cubes of butter in the microwave and then pour the butter over the top and mix the butter in thoroughly before you do anything else mix the butter in really thoroughly then you put in two cups of chardonnay wine two cups of chardonnay wine and pour that over mix it up real good and then put in the one can of your regular chicken stock and mix that up real good your stuffing is ready cover it set it aside to sort of you know mix together on its own and it will do that for a little while and the smell right then and there will just about drive you mad you'll want to eat it before it's even cooked take the turkey and salt the cavities really good now you've got to do this really good and don't don't don't pinch the salt folks I mean I'm talking about handfuls of salt you're going to need at least two handfuls of salt for the abdominal cavity and you're going to need at least a good handful of salt for the neck cavity you've got to do this because if you don't do it you may have a colony of bad things that you don't want growing in there and that's the reason that you salt the cavities of large birds because it takes a long time for it to heat all the way through to the middle and it gets just warm enough for tremendous colonies of bad kinds of microbes to grow and the salt prevents that from happening so if you salt the cavities real good you're not going to have any problems with any kind of bacteria growing or any kind of microbes growing in these cavities while you're cooking your turkey and a lot of people get sick on Thanksgiving or Christmas after eating turkey or turkey dressing from cooks who don't salt the cavities and they get diarrhea and all kinds of things like that we don't want that to happen to you so I'm telling you right now make sure that you salt the cavities really good and don't worry about using too much salt believe me it's going to be perfect and you're going to love it when that's done you take your stuffing and stuff the neck cavity first and pin it up real good with skewers and then stuff the abdominal cavity really good and folks some people tell you to stuff loosely and not to pack it in I pack it in just as much stuffing as I could get into both of those cavities I've never had a problem with it at all and so you can do the same thing if you want to and then skewer the wings to the breast so that they're not flopping all over and make sure that the legs are fastened you can either tie them up with string or you can use what that little metal thing that comes with the turkeys nowadays that you buy that fastens the legs over that cavity and once that's done then you heap some more dressing into the cavity and make a little round ball of dressing right there between where the legs cross put a rack in your roasting pan you have to have a rack in your roasting pan that holds the turkey at least two inches off the bottom of the pan you cannot put the turkey in the bottom of the pan and you are going to know why in just a minute you got to have a inch and a half to two inches off the bottom of the pan and put the turkey on the rack and then take a whole bottle a whole bottle folks you see you've got some left over from the first bottle of chardonnay don't use that because you need a whole bottle take another whole bottle of chardonnay and pour it in the bottom of the roasting pan just pour it in the bottom of the roasting pan and then take one can of chicken stock put that in the bottom of the roasting pan and then take and put the turkey the whole roasting pan turkey everything in the oven put it in the oven close the oven door set it on 200 degrees 200 degrees now listen to me very carefully folks because this is what does it for you when you cook meat at slow low temperatures over a long period of time and there's enough moisture there to keep it from drying out you will have really tender moist and most beautifully cooked meat you've ever seen so you're going to cook this turkey at exactly 200 degrees for 12 hours so you want to time it you want to time putting the turkey in the oven so that it comes out just in time at the right time that you need for it to come out in order to have your turkey dinner and for us we like to have the turkey out of the oven about two hours before we serve the dinner that gives it time to cool gives us time to take the stuffing out and you're going to have by the way I forgot to tell you you're going to have some stuffing left over what you do is put that in a casserole dish and you cook that stuffing while you're you know the other things are getting ready before you're going to serve your meal now remember you have to put the oven the turkey in the oven 12 hours before you want to take it out so if you want to take your turkey out of the oven at 12 noon then you want to put it in the oven at 12 midnight if you want to take it out at 11 in the morning you want to put it in at 11 p.m. the night before and you don't have to look at it you don't ever in fact you don't ever want to open the oven door because it's only 200 degrees you open that door once and folks you've lost all your heat and so now you've got to cook it longer than 12 hours so once you put it in and close that door and set it at 200 you leave that alone don't open that door don't look in that oven and another thing that you do when you open the oven is you let all the moisture out you don't want to do that you want that moisture to stay in there because that's what makes the turkey moist and tender and just absolutely wonderful that oven door your turkey will be perfectly browned all of the drippings from the turkey will have gone into the pan and combined with the wine and the chicken stock and that will be the basis for your gravy okay it's not all of your gravy but I got to tell you when you taste just that your mouth is going to be water it's just absolutely delicious but we're going to do some more things to it so after 12 hours you take your turkey out you let it cool for just a little bit then you take the turkey on the rack out of the roasting pan and set it on a carving board and as soon as it's cool enough that you can take the stuffing out immediately remove all the stuffing from all of the cavities you've got to do that and put it in a bowl and cover it really good and then put it somewhere where it will stay warm and then you take the roasting pan and you put it on top of the stove covering two burners and set it on a low heat just so that it simmers and then you chop another whole container of mushrooms you put that in there you chop an equal amount of celery and onion and you put those in there and you put the neck remember the neck and the gizzard and the heart from the turkey you put those in a little pan and you put some of the juice from the roasting pan in that pan and along with another can of chicken broth and you let that cook on you know you let it come to a boil and put it down low and let it simmer covered for about an hour or an hour and a half and then you take it out put it on a cutting board let it cool and take all the meat off the neck and we give our bones to the dogs but take all the meat off the neck into your gravy then you go back to your turkey and you look all around your turkey for all the things that you're not going to eat that you know you're not going to eat and you cut that off the turkey like the tail and some of the big pieces of skin like the skin that covered the neck cavity and you take the bone out of the tail and then you chop all of that up and put it in your gravy and you stir that and let it simmer and I've got to tell you folks it's going to be the best gravy you've ever tasted in your entire life you're going to have the best dressing you've ever tasted in your entire life you're going to have the best turkey you've ever tasted in your entire life and you don't have brown it's got to be in there for 12 hours at 200 degrees and you take it out after 12 hours it will be perfectly browned it will be perfectly done it will be perfectly moist and it will be so tender that the meat will literally fall right off the bones and sometimes it's a little difficult to carve because while you're trying to carve off slices the whole breast slides off the turkey that's what kind of a wonderful meal you're going to have the dressing is just absolutely delicious in fact I've talked myself into going and making a whole big plate of leftovers right after this broadcast because I am making myself hungry all over again and that's okay with me because I love every wonderful mouthful of these kinds and that's why I got into cooking it when I was single and I lived in Hawaii I used to know an awful lot of people who didn't have any relatives in Hawaii like me had no place to go on Thanksgiving and so I used to invite all of those people over to my house and I used to cook two big giant gravy the turkey and they would bring wine and salad and potatoes and all of that kind of stuff and we would just have the most wonderful thanksgivings and so now I do that for my family I will return after this brief pausecup and I will see Thank you. Thank you. Thank you. A wonderful Christmas here. Absolutely fabulous. It was the first year in a long time that it hasn't snowed, so we did not have a white Christmas. I think one morning there was, well, maybe it was Christmas morning, there was a little frost on the ground that the girls called snow, but it wasn't really snow. It was frost. The number is 520-333-4578. That's 520-333-4578. What kind of a Christmas did you have? Call us up and let us know. And, you know, if you have a favorite recipe that you want to share with everybody for Christmas or Thanksgiving, now is the time to do it. 520-333-4578. We want to hear all about your Christmas and what you really enjoyed the most about it. And if you have a wonderful recipe that you'd like to share with the listening audience, we'd like to hear about that, too. So, give us a call right now at 520-333-4578. And while we're waiting for that, we'll just listen to this. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Well, I guess nobody besides us had a Christmas worth sharing and no recipes that they want to share. That's for sure. I'm sure that many people had a wonderful Christmas and I'm sure that a lot of them are traveling right now or may still be on their Christmas vacation or with relatives or whatever. I have really improved my health quite a bit. I was pretty sick for a long time, folks. In fact, for a while I actually had some tumors growing on my chest just beneath my neck. And thanks to a lot of help from an awful lot of people, Ann and Paul and Gene and Michael and a whole lot of other people. I mean, there's a list that's so long I probably could take half the broadcast just reading off those names and thanking them. And they managed to to get my immune system back in gear and and eventually the tumors shrank and dropped right off. And I was so thankful for that. But I was still not healthy like I should have been, like I wanted to be, like we all should be. And so I began to listen to to some of my friends who had been using and taking Dr. Wallach's recommended products for quite a long time. And my health has improved tremendously. In fact, it's what I would consider a miracle to tell you the truth. But the weather all over the country, especially in the north, from all the way from the west coast, all the way across the central part of America and the Great Lakes and the east coast down to the top of some of the southern states. According to what I'm witnessing on the weather maps, you're having some pretty bad weather. And so I hope you're taking care of yourself and keeping warm and eating and drinking the things that you need to be eating and drinking. Because that's the kind of weather that brings bad colds and flu and strep throat and sore throats and all kinds of things like that. It's not the cold that does it, folks. The cold, if you allow your body to get really cold, and especially if the core temperature drops, it really weakens your immune system. So you never catch cold by being cold. You never catch strep throat or pneumonia or flu or anything like that from being cold. But it allows the germs or the microbes to take hold in your body and begin to grow if you allow your body to get really cold. Because then it lowers the strength of your immune system and it's not able to fight back like it should. So take care of yourself. Stay warm, folks. And make sure you eat and drink the things that you need to provide the energy that you need, especially if you're working out in that cold weather. If you've got to go out in that cold weather and stay out there for quite a while, your body needs strength. Your body needs the proper nutrition. Your body needs the right vitamins. Your body needs plenty of protein. And this time of year, if you've got to be working out in real cold weather, you even need some fat. And, you know, a lot of people will tell you never to eat fat. But I'm here to tell you right now that I don't believe that. And Dr. Wallach doesn't believe it. And a lot of other people who have studied nutrition and know what happens to the body if you leave certain things out. You see, in my research, ladies and gentlemen, I've gone way beyond all of these things. I go way beyond what Dr. Wallach says. And that I have gone back through history and watched when these particular diseases became prevalent in our society. And I'm going to tell you that back in the times when people ate natural food, they made their own flour. They made their own bread. They raised their own animals for meat. And they did all of those things. They did not have an awful lot of the diseases that strike us down today. They did not have additives. They did not have preservatives. They did not have chemicals added to their food. They didn't eat a lot of artificial things like margarine. And what is this thing that got out now of artificial grease? They ate natural food. And while their life expectancy, according to the statistics, was low, if you'll study what the people died from, ladies and gentlemen, and the reason that the statistics were low, they died from accidents. Most of the death figures not from the diseases that we have today. Now, occasionally, a tremendous disease would strike and sweep through the population and would kill an awful lot of people. And we all know that is the bubonic plague, the great flu epidemics, and some of the smallpox and things like that. Those were caused by poor sanitation. Not because of the food that they ate. Because sanitation was bad. They were drinking water in which their sewage flowed and all kinds of other strange and unacceptable practices. The people who stayed clean and practiced good habits and drank clean water and ate natural foods lived up into their 80s and 90s. And yes, folks, even over 100. And yes, even 500 years ago, they were doing that. You're listening to WBCQ, Monticello, Maine, USA. I'm William Cooper, and this is the Hour of the Time. Don't go away, folks. We'll be right back with Dr. Wallach in just a few seconds. Thank you. Thank you. Good evening. You're on the air. Oh, yes, Mr. Cooper. Yes, sir. Can I share with you a memory from Christmas past? Well, certainly you can. Plum pudding. Oh, yes. It's been an awful lot of years. It's been an awful lot of years. that's been a very long long. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. What is Marzipan? Oh, gosh, it's hard to explain. Oh, is that that white candy? Yeah. Oh, now I know it is. Yes, and it's been a long time since I've had that. Yeah, Marzipan. Yeah. Mozart liked it. Well, I didn't know Mozart personally, but I've got a lot of his music. Yeah. You know, Verdi's Requiem is also a nice musical selection to play. You were playing Samuel Barber, which is great. Yes, it's the Commando March, as a matter of fact. Is that right? Yeah, that's the popular name for it. That's not Barber's name for it, but that's what it's popularly called, the Commando's March. Yeah. Well, anyway, I hope you had a nice Christmas, and say hi to the babies for me, and I wish you the very best in the coming year. Thank you very much. Thank you. And thank you for calling. Bye-bye. Bye-bye. All right. Well, we had one person who wanted to share his Christmas with us, and I thank him for that. So without further ado, here is Dr. Wallach. And if you need to call to get a packet of information so that we can get you started taking his, or, you know, following his recommendations, call one of these two numbers during the next hour. It's 1-888-403-2405. That's 1-888-403-2405. Or 1-888-701-0502. That's 1-888-701-0502. And once we get your information, we'll get you off an information packet right away. And you're under no obligation to do anything. And if you don't want to become a preferred customer or an associate, then we'll be happy to sell you any of these products at the retail price, because that's what we'll have to do if you don't want to become a preferred customer or an associate. And we'll get them right out to you immediately. In fact, if you want to bypass the whole thing, just call this number tomorrow, and we'll tell you how to go about getting your health better real quick, ladies and gentlemen. If you'd like to save a lot of money, and that's why we've made this available to you, if you'd like to save a lot of money and not pay the retail price, then call one of these two numbers tonight. We'll get your information packet right out to you. Just follow the instructions and the personal letter that you will receive from me, and you won't have to spend as much money to get your health better. That's why we did this, folks. You see, we could have just got on the air and announced that we have these things available, and just sold them to you at a retail price, but knowing that we could get them for you a lot cheaper, I couldn't do that, and would never do that. We've always tried to do the very best thing for our listening audience, and we will continue to do that. So once again, here's the numbers. 1-888-403-2405 or 1-888-701-0502. So, and I'll repeat those later in the broadcast. Here's Dr. Wallach, and it takes up right where we left off last week, and most of you have never heard all of this side of the tape, and so you need to listen very carefully. And they looked specifically at psychotropic drugs, things that interfered with the mental function and the dexterity and the reasoning ability of doctors. They looked at speed, marijuana, cocaine, barbiturates, opium derivatives, fentanyl, things of that nature, and they found out that 52% of the licensed medical doctors in America use psychotropic drugs illegally on themselves each and every week. 52%. What that means is if you go to a medical doctor for anything, don't be too excited about their degrees and their certificates and their licenses hanging on the wall. What you want to do very carefully is look at the pupils of their eyes and see if they're gorked out on something before you let them examine you, prescribe you, or do any kind of procedure. One of my favorites was an anesthesiologist. He was actually a professor of anesthesiology at Stanford up in San Jose, Palo Alto. Okay, thank you. He was supposed to do the anesthesia. He's a professor now, full professor, 34 years old. The guy was brilliant, young man, brilliant. He's supposed to be doing the anesthesia for a liver transplant. The patient's in there on the table, prepped, ready to go, ready for the anesthesia. The liver is in the ice bucket, ready to go, and the liver from the donor was in there waiting to be put in the recipient. The surgeons are all scrubbed up. Their gloves are up waiting for the anesthesiologist, and they couldn't find him. So they had the head nurse run out in the hall and call his home. His wife said, you left two hours ago. That's only 15 minutes to the hospital. So he started paging him on his pager. No response. Well, just, again, accidentally, one of the guards in the hospital at Stanford, here the beeper going off in his little one-holder in the hall, doors locked, so the guard kicked the door open. And here's Dr. John Barry Dykes, 34 years old, professor of anesthesiology at Stanford Medical School, with a shoe-off, dead between the toilet and the floor. He'd been giving himself an injection of fentanyl in between his toes. He was actually going to do the anesthesia. This guy who's supposed to be the ethical and moral leader of these students was supposed to be doing anesthesia for a liver transplant under the effects of fentanyl, and he happened to overdose himself and he killed himself. John Barry Dykes, age, 34 years of age when he died. Last one, then we'll get on to the details of great diseases here. This one's local. You may have recognized this guy here. Dr. Michael A. Potler, 30-year-old pediatrician. He was just out of his residency and internship three or four years. He was a troublemaker from the get-go in medical school. His nickname in the medical school is the social director because he was the guy that got the drugs and the alcohol for the medical student parties. And there he is wearing Bergenstocks. A graduate medical doctor does drugs. They're wearing Bergenstocks, so that should make him nervous. You know, he'd go into the exam room and the guy's dancing around in Bergenstocks, snapping his gloves, has trinital tracks on his arms, and make him a little nervous. Well, it wouldn't be. At any rate, he killed himself in overdose of recreational drugs. Gives himself an intravenous injection. He killed himself. Now, because he's a medical doctor, they eulogized him on the front page of the San Diego Union Tribune. He saved the lives of children that lost his own. And in the article, it said he devoted his whole life to caring for children. Now, he was only out of his residency for three years. So, unless he was a pedophile or a babysitter, that had to be a lie. Also, Dr. Michael A. Potler was a thief because of drugs he killed himself with he stole from the hospital pharmacy. Thirdly, Dr. Michael A. Potler was malignant and dumb. That's about as dumb as you can get because after 14 years of medical school and three years of private practice, he still could not read a syringe right and killed himself with an overdose. Now, would you want him working on your kids or grandkids? I wouldn't. I wouldn't. First of all, you want to compare him. You want to compare him with a high school dropout. Can't read, can't write, can't do simple math, lives in a cardboard box, eats garbage. The only vehicle this poor soul will ever have is a grocery cart he steals from a neighborhood grocery store, does drugs five times a day and lives forever. Goes on and on and on compared with Dr. Michael A. Potler. Here's one where you can give thanks to the Lord that, you know, he took him out of the loop for you. God works in mysterious ways sometimes. My favorite medical editorial is lining Doc's pockets. If you go to your doctor, you want him to think he was a patient, not a cash cow. But two studies in this month's New England Journal of Medicine show that doctors are out to milk you dry. Now, you don't need to be a dairy farmer to figure out what that means. That's pretty straightforward. Ten months later, in the Reader Digest, which to me is the sweetest little magazine that ever was, never says anything negative about any individual or any group, page 77, they say, can you trust your doctor? And there's 12 ways that doctors routinely scam money from their patients. I'm going to give you the worst one. You can go look up the other 11. The worst one, according to Reader's Digest, not Joel Wallach, is doctors get a kickback of $421 every time they refer you in for a CAT scan or an MRI. Now, according to Reader's Digest, not Joel Wallach, the average doctor in America gets $226,681 a year. That's almost a quarter of a million dollars in CAT scan kickbacks. And you wonder why health care costs you spiraling upward. That's just one procedure. Kind of exciting, isn't it? This one here is a little over two years old, January 1995. This is an obituary of a lady, 48 years old, young, died of breast cancer, according to the article. Grace Macera, given radiation as a baby. I wanted to know what that meant. You get kind of excited about these things. I read her obituary. Did a little library research up in La Jolla, a medical school here in San Diego. And when she was six months old, she was a sickly child. With all the pediatric heroics of the day, they couldn't fix her. So they put her in the hospital and took an x-ray machine and they shrank her thymus gland because they didn't know what else to do. I said, nobody in their right mind would do that because everybody knows your thymus gland is a major part of your immune system. It activates killer T cells. It protects you from hepatitis virus, Epstein-Barr virus, HIV virus, cancer. And so I went into the pediatric medical literature between 1945 and 1950 and it was common practice. According to the U.S. Department of Energy, more than one million American babies under the age of one year had their thymus gland shrunk between 1945 and 1950 with x-ray machines. And according to the U.S. Department of Energy, these kids have either already died of cancer, like Grace Macera, or they're currently under treatment for cancer. It's projected they're going to die of cancer based on the amount of radiation they receive to their neck and chest to shrink their thymus gland. And I want you to remember that not a single foreign enemy has ever radiated in America. And this came from a profession who is famous for saying, now you have to trust me, my dear, I'm a doctor. You wonder what the pupils look like on the eyes of this surgeon in Grand Rapids, Michigan at the Butterworth Hospital when he took off the normal breast and left the cancerous breast on this woman. I guarantee you that he was gorked out on something because look at the date here, March 17, 1995. What day is that? St. Patrick's Day. I guarantee you even a dyslexic surgeon wouldn't make that mistake. This fellow here, Willie King, has become the poster child for people who have been injured, infected, or killed in hospitals. He went into the University Community Hospital in Tampa, Florida to get his right leg amputated for gangrene because he had uncontrolled diabetes. And the bones were sticking out of the ends of his toes, the skin was slipping off, and his flesh smelled like rotten meat in a garbage can on a hot July night. And the surgeon promptly cut off his normal left leg. But they made it up to Willie a week later. They cut off his bad leg for nothing. And so he got two legs cut off for the price of one. A couple more, and we'll get into the good stuff. Dr. Raymond Stattler, a neurosurgeon from Wilmington, North Carolina, had his license suspended for 30 days, according to this news article, because after exposing the patient's brain for surgery, he ran out for 25 minutes because he got the munchies, went into the hospital lunchroom and had to go eat something. Now, I don't believe that's what happened because I've done a lot of surgery. And when you get hungry and have to go to the bathroom real bad, you don't tell the nurse, keep warm for a half hour, I'll be back. You go faster. You know, you get the stitches farther apart, whatever you have to do to get done. And if it's a long, complicated procedure, you have the nurse call in somebody else trying to carry on for you or excuse yourself for a few minutes. Well, I believe that Dr. Raymond Stattler is part of this 52% of the medical doctors who do drugs every week. And he was going through withdrawals. And he had to run into the bathroom and snort some cocaine or give himself an injection to get himself under control. And I based this opinion on this statement from the state medical board of North Carolina. They said, Dr. Raymond Stattler forgot the names of surgical equipment or instruments during the operation. He told his nurse to drill holes and the patient said with a black and decker drill. We're talking about Sears home repair here. She didn't know what she was doing. Okay, doc, whatever you say. And if you've ever drilled a hole through a board or a piece of metal, you know you don't just barely go to the other side because there's burrs and things. And I imagine this gal made a smoothie out of this guy's brain trying to get those burrs out of the skull. And this doctor, Dr. Raymond Stattler, got his license suspended for 30 days because he turned the procedure over to an untrained person. Now, this last one, this concept number one, the last one, has to do with the basic training that medical students should get before they become physicians. You'd like to believe that they get taught the very most basic of stuff, like what a live patient looks like, what a dead patient looks like. That should be basic. They should actually have courses entitled Life 101, Death 102, so that the general public has some confidence that they get taught this basic stuff. But when you see this kind of thing that I'm going to show you next, you just scratch your head and say, come on, guys. And I see about 300 to 400 of these a year that crisscrosses country lecturing. Morgue worker finds woman alive in body bags. This gal here, Mildred C. Clark, 86 years old, was found cold, stiff, and blue on her nursing home apartment floor. The house doctor claims he couldn't find a pulse of respiration. She's 86 years old. Let's just let her slip away quietly. We don't want to run up the bills, you know, for the survivors. We don't want to make her miserable in the last few moments of her life. So he declared her dead through her body in a meat wagon and sent her off to a small hostel in Albany, New York for her autopsy because she died without any history of a real illness, apparently. Died suddenly. Small hospitals, of course, don't have a full-time pathologist or a coroner there, so they have to call one. So the house doctor has to write a death certificate so they can put her in the freezer until they get there. I guarantee you, he didn't come out of his air conditioning office two weeks behind in paperwork to go down to a stinking morgue to declare this woman dead because, after all, another doctor already said she's dead. So he just signs a death certificate, sends it down, and this morgue worker says, oh, here's a dead one, strips her naked, takes the pressure hose, blows the makeup off her face, the gunk off her body, puts her wet and naked into a body bag in the freezer for an hour and a half until the coroner and pathologist get there to do the autopsy. They wheel her out of the freezer, zip open the body bag, and Mildred C. Clark, age 86 years old, sits up. She says, thank God you found me. It was cold and dark in there and I didn't know where I was. And even the morgue technician said he thought he heard breathing coming out of the freezer but he was too scared to open it. Now, Mildred C. Clark, Mildred C. Clark had to be a tough old bird, let me tell you. If you don't believe it, get naked, hose yourself down and get in the freezer with the ice cream for an hour and a half and see how well you do. Now, the last moral of this story is concept number one again is whatever you do, whenever a doctor says, here's our options, never say, doc, whatever you say, you're the doctor. What you want to do when a doctor says, here's our options, what you want to do is say, look, I want copies of all these records and tests, I want copies of the x-rays and go visit three other doctors and three other hospitals and you want to talk to 12 of their living patients that had gone through this procedure. Talk to them, see if you really want to do this. I mean, you do this for your driveway and your roof and your fence and your yard and all that kind of stuff. Why not for your own physical body? That's concept number one. Now that you've avoided the landmines, you're in a good position to do all the positive things that you need to do to go on to live to over 100. Basically, what you want to do is take all 90 essential nutrients, 60 to 6-0 minerals, 16 vitamins, 12 essential amino acids and 3 essential fatty acids and they're called essential nutrients for two reasons. Number one, your body cannot manufacture them and you must consume these every day either as food or as supplements. Number two, if any one of these 90 essential nutrients is missing for a couple of months, a couple of years, you get on the average 10 deficiency diseases. 10 deficiency diseases times 90 essential nutrients has 900 diseases that you can potentially prevent just simply by supplementing properly. You have everything to gain, nothing to lose by supplementing properly. Well, the medical profession, of course, has this malignant dumb belief that you can get everything you need from your four food groups. My favorite article of all time in the press was April 6, 1992, five years ago now. Time flies when you're having fun. Time magazine, cover article, The Real Power of Vitamins, New Research Shows It May Help Fight Cancer, Heart Disease, and the Ravages of Aging. Stick to positive pages if you haven't read it. I'd urge you to go to a public library, school library, dig it out and read it. There's only one negative sentence and as you might guess, it was offered by a medical doctor who was actually contacted by the writer of the article and said, what do you think about vitamins and minerals and trace minerals as supplements for human nutrition? Here's what he said, quote, Now, Missouri translation of that is you're just peeing away your money. You might as well wad up your dollar store and throw it in the flesh in the way. You can get everything you need from your four food groups is what he's trying to say. Well, I'd rather pee out 50 cents for a dollar a day worth of excess vitamins and minerals. That's cheap insurance. Think about it. How much money you spend for coffee or soft drinks or newspapers and that kind of stuff every day? 50 cents a dollar a day to maintain and repair your body. And it's kind of fascinating that most people don't do it. Just remember, when you pay that doctor out of your own pocket or indirectly through insurance or indirectly through taxes, Medicare, Medicaid, not a single penny of that goes to better understand, manage, treat, prevent, or cure catastrophic diseases in kids, breast cancer in women, prostate cancer in men. It pays the doctor's mortgage, the doctor's Mercedes payment, and tuition for his kids to go to medical school or worse yet, Yale Law School. Well, it's all we need is a bunch more Yale lawyers walking around. Now, a lot of people ask me, why did you call your original tape Dead Doctors Don't Lie? Why do you call your lecture series Dead Doctors Don't Lie? Well, that's because I believed for a long time because I'd done medical research for over 20 years in large medical research institutes, medical schools, the various laboratories, and I always had a belief in the medical system, but I was very disappointed when I learned that doctors don't know the most about health and longevity. Doctors don't know the most about disease. They do know about procedures, you know, how to fix your bones when you break them, that sort of thing, how to do a CAT scan. And so I began to look in the medical journals in the medical school library here in San Diego, and sure enough, the first article ever published on health and longevity of American doctors was published in JAMA on June 15, 1895, a little over 100 years ago. They said, at that time, doctors lived to be 54.6. I redid the study 97 years later using the same obituary techniques that they did in JAMA. This was January 20, 1993, in that particular issue of JAMA, and it turned out the doctors lived to be 57.6. That rounded up to 58 to give them the benefit of the doubt, and doctors just went berserk when I said that. I mean, this was the most outrageous thing I'd ever heard. My principle is, my premise is that doctors don't live as long as the average couch potato in America, and I purposely put that figure out there at 58 to try and challenge people. Well, doctors immediately looked at all the insurance actuarial charts. They got 250,000 dead doctors. They said, your group's too small. So they looked at 250,000 dead doctors, and they say, doctors don't live to be 58. They died 62. They still don't live to be 75.5 like the average couch potato. We actually re-ran this again using the entire obituary history for 1996, and for the entire 1996 of all the doctors dying in 1996 with all the medical treatments and drugs and procedures and everything, and transplants, doctors, and in that study, lived to be 70, still five and a half years short of the average couch potato in America. So they still have never proven that doctors live as long as everybody else, and that's why dead doctors don't lie. Doctors kill each other in surgery, just like they do everybody else. Here's one of my favorites. Dr. Ian Monroe, 73 years old, was the editor of Lancet, the top British medical journal, the top international medical journal. It's very famous. Every newspaper in America quotes articles out of Lancet. USA Today, New York Times, San Diego Union Tribune. The cause of death was complications of surgery, which is just a politically correct way of saying the surgeon killed him, the editor of Lancet. And then, of course, when you eliminate fast cars and suicides and overdoses of drugs and airplane accidents and so forth, doctors die of nutritional deficiency diseases just like everybody else. I brought you just two or so of my favorites. Dr. Stuart Cartwright, age 38, was a local physician here in San Diego. I died at age 38 of a ruptured coronary aneurysm. This guy was a good-looking kid. Could have been a movie actor. I'm sure he married the prom queen. Southern California probably had a Mercedes convertible, white leather interior, and all the bells and whistles. Probably never repaid a student loan, all the things that medical students are famous for. And drops dead or a ruptured coronary artery aneurysm in his heart. Something a turkey wouldn't die from. We learned in 1957 from a turkey study where they took 250,000 turkeys and they put them on a complete turkey pellet trying to get them to finish for market within a few days or a week or so of each other. And in the first 13 weeks, fully half of them, 125,000 of them died. Farmers were out there every morning. They picked them up every morning by the bushel basket full, took them to the state diagnostic lab to see what they died from. When they opened them up, every one of them had died of a ruptured aortic aneurysm. And one of the clever pathologists says that's got to be due to a copper deficiency because copper is required to manufacture the elastic fibers of arteries and skin and other tissues. And the mechanism of an aneurysm is identical to the mechanism of a balloon on a weakened wall of a tire. You know when you hit a chuck hole with your tire and you break the cords, the internal pressure blows the balloon, you overload that tire with weight or heat it up on a highway, it blows out. Same way with an aneurysm. When you have a copper deficiency, you get a breakdown of the elastic fibers in that artery, the internal pressure, even normal blood pressure will blow a balloon in that artery and a balloon in an artery is called an aneurysm. And of course, if it's in a strategic place like the brain, the carotid artery, the coronary arteries, the large arteries, the AR to pulmonary arteries, the renal arteries, they blow out, you die suddenly just like you've been shot. Well, they got excited about this. They doubled the amount of copper in these pellets. The next year, they tried to raise 500,000 turkeys and they did not lose a single one from a ruptured aneurysm. They went from a 50% loss to a 0% loss just by adding a little bit of copper to those pellets. So they said, well, maybe the same thing is true for humans. And in 1958, they started looking at the copper deficiency in various species of animals and humans and here's what they found out. The very first symptom of copper deficiency in human beings is white, gray, and silver hair. Copper is required as a cofactor to manufacture hair pigment. It doesn't matter if it's blonde, red, brown, or black hair. And I see a lot of copper deficiency in this room. I can almost tell you which people, men and women, who have colored their hair get pretty good at that as being a physician. And you don't want to be like a medical doctor and just treat the symptoms. If you're just coloring your hair, you're treating the symptoms. You need to do the basic thing and take some colloidal copper. And if you don't, what's going to happen is you get a breakdown of the elastic fibers in your skin and you start getting crow's feet around the corners of your eyes and your mouth. Parts of your anatomy begin to sag and you know you're in trouble when your doctor tells you, look, I've got a golf buddy down the hall who's a plastic surgeon for $10,000 and make you look 20 years younger. But you don't need a facelift, a booby lift, a tummy tuck, or a derriere lift. All you need is some colloidal copper and everything will come back up just like you have a hydraulic jack under it. It'll just come right back up. Ladies and gentlemen, if you would like to receive a packet of information on Dr. Wallach and his recommendations on how you can improve your own personal health, call 1-888-403-2405. That's 1-888-403-2405 or 1-888-701-0502. That's 1-888-701-0502. Call now. The elastic fibers tighten right up. People say, Francine, did you get a facelift? You look great. You look like you're 20 years younger. Now, if you don't take some action at that point, the next thing that happens is you get a breakdown of your elastic fibers in large veins of your legs and you get varicose veins. You don't take action at that point. You get a breakdown of your elastic fibers in large veins of your exhaust pipe and you get hemorrhoids. So, if you have hemorrhoids, varicose veins, things that sag, wrinkles, white, gray, or silver hair, the odds are you have aneurysms developing in you somewhere and you don't want to, of course, die suddenly of a ruptured aneurysm when your body's been warning you for 10, 20, 30 years. Just remember, people don't die suddenly of an aneurysm. It may be you drop and die. Think about old Albert Einstein. He died of a ruptured aortic aneurysm at 68 years of age. What color was his hair? He was famous for wild white hair, wasn't he? Now, he'd like to think that people who win the Nobel Prize in medicine would at least live to be 75.5, but they live to be 58 just like other doctors. And, of course, that's because they are trained and they believe and they practice and you can get everything you need from your four food groups. It doesn't matter if they win the Nobel Prize or not. This guy here, Dr. George Kohler, was the youngest person ever to win the Nobel Prize in medicine in history. 37 years old, wins the Nobel Prize in medicine and he won the Nobel Prize in medicine for studying monoclonal antibodies, which are antibodies trained to attack cancer cells. If they ever get this really working, it'll be great because they won't have to use chemotherapy anymore which kills more people when it saves. 11 years after winning the Nobel Prize in medicine, Dr. George Kohler, now 48, drops dead of a cardiomyopathy heart attack because he believed practice, you can get everything you need from your four food groups. Didn't take any selenium, died of a cardiomyopathy heart attack. Now I have to tell you why athletes are early warning system. Couch potatoes by definition are people who go to extraordinary efforts not to sweat. Right? They make every human effort not to sweat. They're changing the TV channels. Honey, bring in the popcorn, I'm changing the channels. Son, bring me the TV guide, I'm changing the channels. By contrast, athletes have the attitude no pain, no gain. And they're out there sweating and working away, power training, strength training, running, and they sweat. Athletes, no matter age, they sweat more in five years than couch potatoes do in 70 years. And when you sweat, you don't just sweat out potassium and Gatorade, you sweat out all 60 essential minerals. If you sweat out all of your selenium and don't replace it by supplementation, you're at high risk of getting a cardiomyopathy heart attack. If you sweat out all of your copper and don't replace it by supplementation, you're at high risk of developing an aneurysm and dying or suddenly have a ruptured aneurysm. If you sweat out all of your chromium and vanadium and don't replace it by supplementation, you're at high risk of getting diabetes. And if you sweat out all of your calcium and magnesium and boron and zinc and sulfur and other minerals that are required for cartilage, ligaments, tendons, connective tissue, bone, you're going to get a joint and bone injury. What is the biggest single cause of an athlete's career being ended early? Joint and bone problems, right? And that's because they sweat out all the basic minerals that they need to maintain those parts of their body and they don't supplement with them because doctors tell them that they can get everything they need by eating their four food groups. Well, what are the early warning systems for mineral deficiencies? We already told you about white, gray, or silver hair for a copper deficiency. Liver spots or age spots in the back of your hand, side of your face, or neck, these things are caused by a slingin deficiency. And you know, again, about slingin deficiency. Then, of course, you have toe cramps, leg cramps, so you can have hypertension. These things are all caused by a deficiency of calcium. And if you're an athlete at age 25 or 15 and you get a leg cramp that's a calcium deficiency, your body's telling you if you don't stop drinking those peptides and start supplementing with some calcium, by the time you're 40, 50, 60 years old, you're going to have arthritis and osteoporosis. But most people say, well, I've got to get this high-priced trainer. I need somebody who can give me a massage therapy because I have a cramp. And they don't go and take their supplements. Now, lastly, is a behavior called pica and cribbing. Pica and cribbing. Farmers know about pica and cribbing. This is where animals eat non-food items, dirt, rock, sand, wire, nail, shingles off the roof. They'll eat paint. They'll eat deer bones. If you see a cow eating deer bones, you know they're minerally deficient. Even a farmer with a fourth grade education knows they're minerally deficient. We'll give the animals minerals to prevent from having to rebuild the fence and prevent from having large veterinary bills. Little kids react the same way. I'm sure you've seen little kids who use a plastic shovel or a little spoon and they're eating dirt out of the garden or maybe out of the house plants, maybe on the beach or the play box at school. And if you live in one of these newfangled houses and apartments that have everything artificial, man-made rugs, wall-to-wall, maybe the tile, this man-made stuff, nothing organic in the house. These are kids that will watch the Disney Channel and they'll put the kitty litter box between their knees and they'll sit there eating the Tootsie Rolls because that's the only organic thing in the house. Not because it tastes good, because they're seeking. They have this pike-in cribbing. Grandfather tends to be very tolerant and says, look, kid, if you've got to do this, go over in the corner and do it. I don't want to have to watch. Mom and Grandmom don't like that. They pick up this kitty litter box, put it on the kitchen counter, contaminate everybody in the household with worms, and they still haven't satisfied the kids need for minerals and they immediately go over and start eating the caulking from around the windows and the lead paint, not because it tastes good, but because it's convenient. Pregnant women are legendary for having pike-in cribbing, usually at 2 o'clock in the morning. They want pickles and ice cream, curly french fries, hot and spicy foods. That's because the embryo is taking minerals from the mother and if they don't supplement with minerals faster than the embryo is taking it from them, they get pike-in cribbing and have these crazy cravings. Some of them go out in the middle of the night and eat clay in the full moon. Then, of course, non-pregnant women and adult men also get pike-in cribbing. Here's where the snack food industry has really caught on. The U.S. Department of Agriculture says 95% of all Americans are deficient in minerals. So you figure that 95% of Americans are going to show mineral deficiency symptoms, including pike-in cribbing. The snack food industry has spent billions of dollars over the last 10-12 years convincing you that this behavior of eating non-food items is not called pike-in cribbing because you can go look it up in a dictionary and it'll say a mineral deficiency. They've convinced you that cravings and the binge-eating habits and behaviors are called what? The munchies. Now, when you get the munchies, you're taught to eat their chips and their dips and their various snacks and pretzels and popcorn and so forth, their chocolate and Reese's peanut butter cups and curly french fries and that's why Americans are overweight, basically because we're minerally deficient. Again, we need 90 essential nutrients, 16 minerals, 16 vitamins, 12 essential amino acids, 3 essential fatty acids and fortunately, over the thousands of years that human beings have been around, we haven't had to think much about this because our food plants, our grains, vegetables, fruits and nuts take carbon dioxide out of the air and manufacture long carbon chains, many of which are vitamins, amino acids and fatty acids and this is where this medical caca came from that you can get everything you need from your four food groups because they say, well, plants, grains, fruits, vegetables and nuts can manufacture vitamins, amino acids and fatty acids but we've tried this experiment for 200 years. Americans have eaten better than anybody else in the world. We've had the best quality food in the world over anybody else and yet, we only live to be 75.5. We don't set any health and longevity records so if you want to live to be over 100, you can't get it from eating your four food groups. You can live to be 75.5, you may live 10 years older, 10 years younger but on the average, 75.5 so if you want to live to be over 100, you do have to supplement with vitamins, amino acids and fatty acids. Now, minerals are a different story. Plants cannot manufacture minerals the way that they can manufacture vitamins and amino acids and fatty acids. Plants cannot manufacture minerals. You have to remember that. Also, minerals never occurred in a uniform blanket around the crust of the earth. Minerals occur in vain, kind of like chocolate ripple ice cream. For 100 years, American farmers, and we did on our farm when I was a kid 50 years ago, we've used a simple fertilizer known as NPK, nitrogen, phosphorus, and potassium because for 25 bucks an acre when I was a kid to 120 bucks an acre today, NPK gives you the maximum yield in terms of tons and bushels per acre of ground. Nobody pays a farmer any kind of cash incentive or gives them a tax break to make sure you get all 60 essential minerals. That's your job. That's your job. They grow tons and bushels for domestic sale and for export. It only takes five to ten years for crops to deplete, extract, or mine the minerals out of farmlands or rain soils and we've been using NPK for 100 years so you don't need to be a rocket scientist to figure out that over 90 years at least we've been deficient in our soils in America and as a result our food is deficient as a result we spent $1.2 trillion for healthcare last year. If the government were just to give everybody vitamins and minerals and trace minerals it would cut our cost of healthcare from $1.2 trillion to $200 billion. It would cut the healthcare by almost 90%. One of the things I want you to collect when you leave here tonight is a summary of U.S. Senate Document 264. U.S. Senate Document 264 says there's no longer any nutritional minerals left in our farm and rain soils and as a result the crops the grains, fruits, vegetables, nuts that are grown are minerally deficient and as a result the animals and people who eat these minerally deficient crops get mineral deficiency diseases and the only way to prevent and cure them is with mineral supplements. Now to me the scary thing about U.S. Senate Document 264 is that it was written and published by the U.S. Senate in 1936. 61 years ago we knew this. This is when we began to put vitamins and minerals and trace minerals into animal feeds to make up the difference. Unfortunately for human beings we got wonder drugs. We got sulfa drugs in 36. We got penicillin in 38. We got cortisone in 42. Everybody was led to believe if you just give medical research enough money and if you faithfully watch Dr. Marcus Wellby MD every week they'll find a wonder drug to fix everything. We don't believe that anymore. That's why you're here tonight. Remember that's 1936. Let's look at the most common mineral in the human body in the animal body. 85% of the total mineral in your body is calcium. There's 147 different diseases you can get from a calcium deficiency. We're just going to quickly go over the top 10 when it comes to the number of people affected and the amount of money involved. Let's look at osteoporosis the number 10 killer of adults in the United States. Remember 75% of those over age 65 who fracture a hip or a major leg bone don't live 90 days. Also it's the most horrible disease when it comes to human misery and dollars expended. Osteoporosis think of the special vans and the lift gates and the ramps and the elevators the special plumbing and homes and public buildings special parking places wheelchairs and walkers and canes think of the beds and the chairs that are little electric motors that lift you up when you can't stand up by yourself physical therapists joint replacement surgeries pharmaceuticals doctors visits we're talking billions and billions of dollars for nothing more than a calcium deficiency disease. Now as horrible as a disease as osteoporosis is in human beings we don't have osteoporosis in animals because we don't have Blue Cross Blue Shield major medical hospitalization Medicare and Medicaid to pay for nonsensical surgical treatments for mineral deficiency. We've learned that by putting animals who are weaned off their mother's milk on 10 cents worth of calcium as soon as they're weaned they won't get arthritis and osteoporosis it's amazing how that works. We've seen gums dentists and dental hygienists will tell you to floss and brush after every meal if you believe that works I have some oceanfront property in Montana to sell you if you have receding gums periodontitis gingivitis pyuria loose teeth bridges and plates you actually have osteoporosis of the facial bones and the jaw bones we don't get receding gums in animals even though they don't floss or brush that's because we've taken care of the osteoporosis problem in animals arthritis 85% of all arthritis is called wear and tear arthritis osteoarthritis degenerative arthritis ankylosing spondylitis these things are nothing more than osteoporosis of the joint ends of the bones hypertension high blood pressure as you've learned has nothing to do with salt or salt restriction 85% of hypertension not related to kidney disease which is most of them not related to kidney disease is in fact a calcium deficiency insomnia is not a deficiency of sleeping pills calcium or barbiturates it's a deficiency of calcium kidney stones bone spurs heel spurs and calcium deposits again the medical profession has a malignant dumb belief that these things are due to too much calcium in your diet it's how you give up calcium when in fact you only get kidney stones bone spurs heel spurs and calcium deposits when you have raging osteoporosis you actually need more calcium more magnesium not less cramps and twitches cramps and twitches raise your hand how many of you have ever had a toe cramp foot cramp leg cramp in your life sure that's the first symptom of a calcium deficiency that most people recognize so if you've ever had that sometime in your life you've had a calcium deficiency then you have PMS the University of California San Diego eight years ago now came out and said that 85% of the emotional and physical stuff of PMS can be relieved eliminated and cured they use the cure word by taking three times the RDA of calcium low back pain has nothing to do with disc problems I know you've heard of people maybe even yourself have had a disc surgery for back pain and after the surgery you still had the pain maybe even worse because back pain is not caused by disc problems if you have a disc problem you can have numbness and tingling maybe even paralysis if it's very severe but disc problems do not cause pain if you have low back pain the odds are you have cramps and spasms or large muscle groups inside and outside your lower back these can subluxate or hook the line your vertebrae be uncomfortable cause a lot of pain you can also have bone spurs calcium deposits arthritis osteoporosis these are the things that cause low back pain now you're educated you're never going to say doc whatever you say you're the doctor because you've gone through this lecture tonight and unfortunately most Americans have not heard this lecture yet and as a result they will spend between $25,000 and $250,000 and voluntarily undergo 5 to 10 surgical procedures for nothing more than the top 10 calcium efficiency diseases in any other industry that would be fraud they'd be shut down something you can fix for 25 cents and you walk out with a $5,000 bill you'd be kicked off you'd want to talk to the manager you'd want your money back you'd call the Better Business Bureau you'd call the State Attorney General you'd complain class action suit it'd be a big mess but in the medical profession everybody just runs the government and says we need more money to pay for it kind of fascinating okay diabetes blindness of all kinds kidney failure kidney transplant kidney dialysis contributes to numbers of cardiovascular disease number one killer amputations of toes, feet, and legs if you let them amputate a toe, foot, or leg actually you can actually save your toes, feet, and legs it takes four to six months of intensive work but you can do it but if you allow them to amputate a toe, foot, or leg you do want to of course put a tag on it so they get the right one now your doctor when he diagnoses a new diabetic in his office he gets very excited and he'll drop to his knees and give thanks to the Lord and then he'll jump up and call his real estate agent because he knows over 20, 30, 40 years if you're a diabetic you're going to go through all these problems blindness, kidney failure cardiovascular disease and the need for amputations and as a result you're worth to him $250,000 to $500,000 $250,000 to $500,000 just like adding another cow to the dairy herd now to me this is criminal because we learned in 1957 in animals that we could prevent and cure adult onset diabetes with two trace minerals chromium and vanadium just 12 years ago in 1985 the medical school at the University of Vancouver British Columbia up in Canada came out and said the trace mineral vanadium alone could replace insulin and adult onset diabetics besides that dog food has 40 minerals in it always has chromium vanadium lithium and selenium Ralston Perina laboratory rat pellets has 28 minerals always contains chromium vanadium lithium and selenium I'll give anybody in this room a crisp new $100 bill if you can find me a human infant farmer off the shelf of a grocery store that has more than 12 minerals in it none of them can contain chromium vanadium or lithium only one prozoid well two actually prozoid and infamil I believe has 12 because they put in the selenium the rest of them don't they have 11 10 9 or 8 minerals our dogs get 40 minerals our rats get 28 and our kids get 12 or less you don't have to be a research scientist to realize why our kids are now getting all these horrible diseases that used to occur in people in their 60s 70s and 80s all these diseases that doctors are wondering is this genetic these kids shouldn't have this until they're 60 well that's because they couldn't get it out of their little can of stuff if it's not in the can they don't get it there's three types of minerals you have to concern yourself with and I talk about minerals rather than vitamins because two-thirds of the essential nutrients 60 out of the 90 are minerals everybody knows everything there is to know about vitamins and so we're talking about minerals today first of all there's metallic minerals these are things like oyster shell egg shell limestone coral calcium seabed minerals clays of various types tums is a popular one with dockers lactates gluconates citrates oxides sulfates carbonates these are nothing but ground up rocks animals and human beings are only able to get 8-12% of these minerals were not designed to eat ground up rocks as a source of minerals when you hit 40 or 50 years of age have you ever wondered why people suddenly fall apart when they hit the big 5-0 people dread turning 50 for that reason the back goes your teeth get loose whatever hair you got left is gray no interest in sex you know they just kind of fall apart that's because your ability to absorb these elemental minerals drops precipitously to 3-5% now about four years ago in Grand Rapids Michigan a guy jumps up in the back of the room and says hey doc now I know what I see in my porta potty business I said what on earth do you see in your porta potty business he says well when we clean those things out and disinfect them to reuse them we find hundreds and hundreds of vitamin pills that come through people I said come on now how do you know they're vitamin pills they could be anything he said oh that's easy doc on the coating they say Theragram M one a day Centrum and Centrum silver a lot of my patients say look doc I've been taking 2,000 milligrams of calcium every day for 20 years because I know it's good for me yet I still have hypertension insomnia loose teeth receding gums low back problems bone spurs kidney stones arthritis osteoporosis all the stuff you say you shouldn't have and I've been taking 2,000 milligrams of calcium every day I said what kind do you take they say well I take calcium gluconate calcium citrate calcium lactate oyster shell egg shell I take things like Tums I said well there's your problem if you take a 1,000 milligram calcium lactate tablet for example you're not getting 1,000 milligrams of calcium because 86% or 860 milligrams of lactose or milk sugar only 14% or 140 milligrams of metallic or elemental calcium unless you use 10% for usability factors a fair number plus it's easy math 10% of 140 milligrams is 14 so if you take two of those calcium lactate tablets 1,000 milligrams you're not getting 2,000 milligrams of calcium you're getting 2 times 14 or 28 milligrams you have 2,000 milligrams of usable calcium from a 1,000 milligram calcium lactate tablet you have to take 30 of those with each meal almost a full 100 tablet bottle of these calcium lactate tablets a day and of course if 5 bucks a bottle the cheapest ones you're looking at 150 bucks a month just for calcium you've got 59 more minerals to go 16 vitamins 12 essential amino acids 3 essential fatty acids so this is not an economical way to get your nutrients as elemental minerals also if you took in 90 tablets of anything a day you're going to develop what we call BNF disease BNF disease stands for belching and farting you're going to sound like an elephant out in the woods with a horrible gastrointestinal problem and of course you know you have BNF disease when your spouse has to throw a canary in the bathroom to see if it's safe to go in there now during the 60s the animal industry came up with what we call chelated minerals that's because farmers are not dumb enough to put a dollar in an animal's mouth and have 99 cents come out in the manure and so we learned that by adding amino acids proteins or enzymes to the elemental mineral it increases the absorbability tenfold from 3 to 5% to 40% and everybody got excited about chelated minerals during the 60s 70s and 80s and if you look at the good multivitamin mineral tablets today you will see a mixture of elemental and chelated minerals but the way that animals and people are designed to consume and absorb minerals is in the plant derived colloidal mineral farm we're not designed to eat ground up rocks nobody can show you where humans or animals are designed to eat ground up rocks we're designed to get our minerals by eating plants grains vegetables fruits and nuts and as a result plant derived colloidal minerals are 98% absorbable two and a half times more absorbable than chelated ten times more more absorbable than the elemental or metallic minerals plant derived colloidal minerals are liquid they're very small particle size they're 7000 times smaller than a red blood cell this is the way they're stored in your cells and are moved around in plant vascular systems and human vascular systems in the liquid plant derived colloidal form they're negatively charged I don't know all of the physics and the chemistry that one of the basic features of a colloidal mineral is negatively charged these three factors together give you the 98% absorbability now the way it's supposed to be is our food plants our grains vegetables fruits and nuts take the elemental or metallic minerals out of the soil convert them to colloidal minerals for their own use for their own metabolism and biochemistry and then animals and people eat these plants that are enriched with minerals that's how we're designed to get our minerals unfortunately we have several problems here number one US Senate document 264 in 1936 says there's no longer any nutritional minerals left in our farm and rain soils for a hundred years we've used a simple fertilizer known as NPK we put in three nutrients into the soil when we need 60 minerals we put those three nutrients in the soil for maximum yields per ton and bushel per acre then of course we have to understand that plants cannot manufacture minerals if they're not in the soil they're not in the plants plants only have minerals in them if they're in the soil plants cannot manufacture minerals fourthly minerals do not occur in a uniform blanket around across the earth minerals occur in veins kind of like chocolate ripple ice cream also I guess perhaps the biggest thing that has made America the most minerally deficient country in the world is that whenever somebody would find a nifty little article in a newspaper or magazine on a mineral or a vitamin they'd take it to the doctor and the doctor would poo-poo and say you don't want to spend money for vitamins and minerals you can get everything you need from your four food groups and for 50 years physicians have been taking away the interest from the general public by making fools of them make them feel foolish you can get everything you need why would you waste your money on those quacks if you need a heart transplant for $750,000 I'll do it why take a mineral that can prevent it well the last question you have to ask yourself is what about those cultures that were written up in the National Geographic January of 1973 those 10 cultures that lived the 120 or 140 are all genetically related and the answer is no they included certain tribes of Tibetans from the Himalayan mountains the Hunsas from eastern Pakistan and the Karakurum mountains the Russian Georgians the Azerbaijanis Abkhazians Turkistanis and Armenians from the Carakurus mountains in western Russia the Vilcabamba Indians from the Andes and Ecuador my favorites I just love the name the Titicacas and they picked places accidentally certainly they weren't knowledgeable of this just out of the throw the dice they picked places that had 60 to 72 minerals in the parent rock of the mountains they chose to live in there's dozens and dozens of cultures in the world who live at the same elevation in mountains but they only have three or five or ten or twelve minerals in the parent rock they live in and so they only live to be 75.5 like us so that's the number one thing 60 to 72 minerals in parent rocks they live in secondly they all picked places that had less than two inches of precipitation a year no snow no rain to speak of and as a result they had to pick places that were within easy reach of permanent water they all picked places within 50 miles of glaciers and they all built aqueducts to carry glacial water to the valleys they live in now the water that comes out from underneath of glaciers is not clear like Perrier or Evian water or Elyse or whatever these natural spring waters are the water that comes out from underneath of glaciers is cloudy it has a lot of minerals suspended in it it's called glacial milk because it looks like milk it's either white or grayish white or grayish blue because it has a lot of minerals suspended in it as these glaciers move up and down the mountains during the various parts of the season they grind up literally tens of thousands of tons of these rocks and as rock dust or rock flour comes out in this glacial milk now you boil away a quart of glacial milk you get two inches of minerals in the bottom of that quart jug if you boil away a quart of Perrier water at 20 bucks a gallon you're going to get as much minerals you put on the head of a pen a huge disparity there's going to be nobody more disappointed than the baby boomers when they hit 50 60 70 years of age and they get all this hard price and say well I don't know how that happened I've been drinking Perrier my whole life and so they're going to be disappointed now not only do these cultures drink this water this glacial milk and get eight to twelve percent and then three to five percent when they're four or fifty years of age because there's nothing more than ground up rocks metallic or elemental minerals more importantly than drinking the glacial milk week after week month after month year after year generation after generation for twenty five hundred to five thousand years depending on the culture they irrigated with this glacial milk and they returned literally tens of thousands of tons of these minerals is rock dust is rock flour back into the soil their grains fruits vegetables nuts took this elemental mineral out of the soil converted to colloidal minerals and the food that they eat the grains vegetables fruits and nuts they eat are rich with these colloidal minerals all we put in is NPK NPK NPK as a result they don't get in the early ages 40 50 60 70 80 90 or 100 they don't get heart disease diabetes cancer arthritis osteoporosis cataracts Alzheimer's disease they don't have birth defects don't have jail full of violent criminals and drug addicts they don't have hospitals they don't have health insurance my god how could you live there they don't have health insurance but they live healthfully to be 120 140 because they have the raw materials to maintain and repair their bodies well that's it for tonight folks if you would like to receive an information package on dr wallach and his recommendations on how you can improve your personal health right now call 1-888-403-2405 that's 1-888-403-2405 or 1-888-701-0502 that's 1-888-701-0502 or if you live in the round valley of Arizona call call 3-555-355 that's 3-555-355 well folks I went out and checked the shortwave radio and I also checked the satellite weather channels and according to the satellite weather channel the weather across the United States is so bad that I doubt if we have many listeners to the shortwave broadcast shortwave broadcast in this country we may have quite a few in Central and South America and Europe and maybe out in the broad Pacific but not in the United States of America also I could not receive WBCQ on our shortwave radio at all and normally we receive WBCQ like gangbusters I mean it just comes in here like the station is in our backyard and I couldn't even get it tonight so I know that a lot of you are experiencing some pretty bad weather and so I hope that and I don't know why I'm even saying this because I know you can't hear me but even though you can't hear me I hope you're taking care of yourselves I hope nothing bad happens I hope that you're staying warm and that you're eating and drinking the right things so that you don't get sick during the bad part of the winter which here in Arizona is just beginning January is really the worst month for us so for all of you out there from all of us here we wish you the very best of health we hope that you're staying warm and we hope that you're eating and drinking the right things if you have to go out into this terrible weather and we regret the fact that many of you are not able to listen to the broadcast we are very happy that those people in all of us in all of the other countries in the world are probably getting us loud and clear and we will know in the next week or two by the letters we get from those other countries so from all of us here to all of you there good night and God bless each and every single one of you by the way folks this is not the commando march I was looking at the wrong CD this is Adagio for Strings by Barber one of the most beautiful things that he wrote 쓰�har incent to opating organizations for these other countries we cannot be pioneers at alls after the numbers of the mountains and there can be documented people more like that Thank you. You're listening to WBCQ Monticello, Maine, USA. This has been the Hour of the Time. I'm William Cooper. I'm William Cooper. I'm William Cooper. I'm William Cooper. I'm William Cooper. I'm William Cooper. I'm William Cooper. I'm William Cooper. I'm William Cooper. I'm William Cooper.