Join John Rush on another insightful episode of Rush to Reason, where we dive into the complexities of everyday life, offering practical advice and fascinating insights. From decoding misconceptions about common foods to addressing critical safety concerns, this episode promises to be both informative and engaging for listeners. Whether you’re a parent worried about your child’s safety, or someone looking to enrich your wellness knowledge, this episode covers it all. As we head into the Independence Day weekend, we explore vital safety tips provided by the Red Cross to ensure you and your loved ones can enjoy the festivities
SPEAKER 04 :
This is Rush to Reason.
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You are going to shut your damn yapper and listen for a change because I got you pegged, sweetheart. You want to take the easy way out because you’re scared. And you’re scared because if you try and fail, there’s only you to blame. Let me break this down for you. Life is scary. Get used to it. There are no magical fixes.
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With your host, John Rush.
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My advice to you is to do what your parents did.
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Get a job, sir. You haven’t made everybody equal. You’ve made them the same, and there’s a big difference.
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Let me tell you why you’re here. You’re here because you know something. What you know you can’t explain, but you feel it. You’ve felt it your entire life, that there’s something wrong with the world. You don’t know what it is, but it’s there. It is this feeling that has brought you to me.
SPEAKER 17 :
Are you crazy? Am I? Or am I so sane that you just blew your mind?
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It’s Rush to Reason with your host, John Rush. Presented by Cub Creek Heating and Air Conditioning.
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I am Hans. And I am Franz. And we just want to pop your ass.
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Welcome to Health and Wellness Wednesdays on Rush to Reason. Fat, drunk, and stupid is no way to go through life, sir.
SPEAKER 03 :
I have what doctors call a little bit of a weight problem. I used to grab bear claws as a kid, two at a time, and I’d get them lodged right in this region here.
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Exercise gives you endorphins. Endorphins make you happy. Happy people just don’t shoot their husbands.
SPEAKER 01 :
Let me tell you something you already know. The world ain’t all sunshine and rainbows. It’s a very mean and nasty place and I don’t care how tough you are, it will beat you to your knees and keep you there permanently if you let it. But it ain’t about how hard you hit. It’s about how hard you can get hit and keep moving forward.
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I’m sorry that I’m fat.
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All right. It is Health and Wellness Wednesday. Thank you all for listening. I appreciate it greatly. I don’t have a guest today until 3.30, so I’ve got the first half hour open. And I’ve got a few things to talk about. Before we do that, though, question of the day from yesterday. Name the mammal. that has the largest gestation period, gestation period, I should say. And this one I actually knew I was surprised. So I don’t get many of these questions. Right. But this one I happen to know that would be the elephant. Twenty two months of pregnancy. A couple of you guessed blue whale and some others. But no, the elephant is the longest. So two or twenty two. So over two years to be pregnant. Wow. That’s a long time. Just saying. All right, today’s possible question. Botanists do not consider these three berries to be true berries. Name the berries. So botanists do not consider these three berries to be true berries. And honestly, that part I don’t know why they wouldn’t consider them to be. I haven’t read the explanation of that. And we have all these misconceptions, I think, at times of what’s a vegetable versus what is a fruit. Like a tomato is a fruit. It is not a vegetable. An avocado is a fruit. It is not a vegetable. I can go down the list. And we get a lot of those things backwards at times. And because we just get in the habit of kind of categorizing things in general to be, you know, that category, even though they’re not. If you were to ask a lot of people on the street what an avocado is, they’d tell you it’s a vegetable. Same thing with a tomato. Same thing with a cucumber. It’s a fruit as well, by the way. So anyways, I won’t get into lots of details here because it doesn’t matter at the end of the day, but most people don’t know the difference, by the way, from one or the other. All right, I got some things to talk about here in a moment as soon as I come back. We’re going to take a quick break and come back because this will be a little bit longer. And I was going to have a guest on but couldn’t coordinate yet, and I think I can do this one on my own. There was a Red Cross. A little bulletin that went out today. They were trying to get some folks on air, but I couldn’t get that coordinated. But some top tips to stay safe this Independence Day weekend, through the long weekend. And several of these I’ll get into. There’s about five. four three or four i guess there’s three things well they can they kind of dovetail together so there’s you know more than one under each but i’ll i’ll get into those here in just a minute and some of these especially for those of you that have kids but even even not having kids one of the things we’ll talk about here in a moment is the whole you know water drowning aspect of things and i don’t know if some of you saw the article but there was a group i believe of i think it’s don’t i should have had this in front of me but i don’t think it was eight people on lake tahoe eight or ten, I can’t remember which, and all but two drowned. There was a severe, seven drowns. There must have been, it must have been nine people, because I know two survived, and then Charlie said seven drowns. There must have been nine people on the boat. And what happened is there was a big freak storm that came up, which they can from time to time, and, you know, mountain lakes and so on. In this case, it came up, and there were eight-foot waves that had come up, and And these weren’t kids, by the way. I looked, and the youngest, I believe, was 36 that passed. Most of them were in their late 60s, early 70s. One of them was one of the bigwigs at DoorDash, is one of the people that actually passed away, one of the gentlemen. And point being, these sorts of things can happen, and you never think it’s going to happen to you. And so you kind of poo-poo some of the safety things that, you know, we may be wanting to do, should be doing. And I’ll get into some of those here in a moment. That was one of the reminders between reading that early this morning and then getting this Red Cross little bulletin that came out. I thought, okay, that’s a great topic that we’ll get into. It is health and wellness, so it fits in perfectly. But we’ll be back here in a moment. Veteran Windows and Doors is up next. 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Listen online, klzradio.com. Back to Rush to Reason. And we are back, Health and Wellness Wednesday.
SPEAKER 15 :
Joe, what’s going on, sir?
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John, a health and wellness tip on how to cook spaghetti.
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Let’s hear it.
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I read this the other day, and I hadn’t thought of it, but after they explained it, you know, most Americans eat their spaghetti or any type of pasta, you know, soft all the way through, and whereas the Europeans tend to eat it al dente, a little firm in the middle. And this nutritionist said, no, you should cook your pasta al dente, which instead of soft all the way through, it’s got a little firmness in the middle. And she said, because the Number one, you chew it more, but the firmness means it’s broken down and absorbed by the body slower, which means it doesn’t spike your glycemic index.
SPEAKER 15 :
Oh, good idea. I didn’t know that.
SPEAKER 06 :
Yeah, and then she had all the science on this and how long. Makes sense. And it was a university study where they took blood samples every five minutes versus eating soft pasta versus eating al dente pasta. And she said, and the other thing, don’t put oil. A lot of people put oil in their water. When they cook the spaghetti under the bleach, that’s going to keep it from sticking. Unnecessary, it adds calories, and it prevents the sauce from adhering.
SPEAKER 15 :
That I did know. That I did know.
SPEAKER 06 :
Don’t use oil, and if you can develop the taste for it, cook and serve your pasta al dente, which means… Eight to nine minutes instead of 10 to 11 minutes. Good to know.
SPEAKER 15 :
Something else along those lines I learned just a couple of days ago, which I did not know. A lot of people, as soon as they get done eating a meal, depending upon what they’re doing, if they’re at work, at lunch, or whatever, they’ll brush their teeth within 10, 15 minutes of actually having a meal. And what I learned this week from a dentist is… that is not the way to do it. It actually creates more acid in your teeth because your body’s producing acid in your mouth, in your saliva glands, to help digest that food that you just ate. And by then brushing your teeth and mixing it in with the toothpaste, you’re actually making it a lot more acidic, therefore potentially damaging more of the enamel on your teeth. So the rule of thumb is wait at least an hour before brushing your teeth after having a meal.
SPEAKER 06 :
Well, I wasn’t aware of that, but thank you. And by the way, I want to correct myself, John. Since you’re in Colorado and your listeners are up in the mountains, that 8 to 9 minutes versus 10 to 11 is for sea level. In Colorado, and particularly in the mountains, you need to cook your pasta longer because the boiling point of water… The answer to the question, what temperature does water boil at? And the answer is that it depends what your altitude is.
SPEAKER 15 :
That’s right. There’s no straight answer.
SPEAKER 06 :
You know, here in New Jersey, we’re almost at sea level. Water boils at 212°F. You know, depending where you are in the mountains, I think there are some places up. I’ve got a friend up there who’s got a house up near Granby. He can’t get his water any hotter than 202, if you look at the chart. And, by the way, turning up the heat will make it boil faster, but it won’t get hotter. If you turn up the heat under a pot of boiling water, whether it’s boiling slow or boiling fast, it’s still going to be the same temperature, and you typically need to add a couple of minutes before. Anything you’re going to boil, you need to boil a little longer in Colorado.
SPEAKER 15 :
It’s one degree, by the way, for every 500 feet increase over sea level. That’s the rule of thumb.
SPEAKER 06 :
Right. So you’re at 5,000 feet. That’s 10 degrees. So instead of 212, it’s going to be 202. Right. And if you go up even higher to Aspen or some of those places, you’re going to be down in the 190s. So that’s why I remember I was down in Larkspur, John, I used to always have to cook my pasta like 13 or 14 minutes to get it fairly hot.
SPEAKER 15 :
Right, right. Good point. Good tip, Joe. All right.
SPEAKER 06 :
No, appreciate that.
SPEAKER 15 :
No, thank you, Joe. And, again, that was something else on the brushing your teeth that I learned this week. Not that I’m somebody that brushes their teeth right after eating a meal, but a lot of people do. I see people actually do that. And the rule of thumb now from actual dentists that I was following, I actually follow a nutritionist. This particular lady that I follow, her brother is a dentist, and she was under the impression that you could go ahead and brush your teeth right after a meal as well, but then was corrected by her brother saying, no, that’s not the way that works. Okay, back to this Red Cross tip for the Fourth of July Independence Day celebrations. Whether you’re swimming, golfing, camping, here are some steps to help you stay safe this summer. Swimming. Now, this is a big one. Especially those of you that have kids, but even as I was mentioning before going to break, even out boating and things like that. And I have been on some boats on lakes. I’ve been in the ocean as well, but I’ve been on some boats in lakes where those freak storms can come up. And fortunately for me, and I was a lot younger then, but fortunately for me, the… Folks in charge or the person in charge was extremely intelligent, not their first rodeo, knew exactly what to do, knew where to go take the boat, put it in some of the different kind of hideaway coves or places, could see the storm coming. In one particular case, we were out boating, and things got so rough that we were up on Lake Granby, and they got so rough that we actually took this particular owner, had a really long rope, which was good. And we actually got out of the boat at one point and pulled the boat as close to shore without getting it on the rocks as we could and actually tied the boat to a tree. And we all got out, sat on the shore, you know, even, you know, kind of, you know, making ourself, you know, getting ourself through that particular storm, the rain and so on. and getting completely away from the boat because those sorts of things like we just experienced in, like I just talked about with Lake Tahoe. And I think we’ve had some even here this year so far, even in some of our local lakes here in the metro area. So the drowning thing is a big deal. It’s something that you should always pay attention to. And it can happen, it says here in my notes, it can happen quickly and silently. Unless rescued, it could take as little as 20 to 60 seconds for a drowning person to submerge. Think about that. 20 to 60, so basically half a minute to a minute. for a person that is drowning to submerge. So basically, be water smart, build confidence in the water by learning to, of course, be safer, learning to swim, make good choices, all of that. Now, when it comes to boating, especially, and I get it, life jackets are, especially on a hot day, they’re a pain in the neck, they’re kind of cumbersome at times, but I will tell you that is what can prevent all sorts of things from happening. And those of you that have kids, anywhere near swimming pools. I don’t know if I talked about this on air. I may have. I know I talked about it with my family. But there was a big social media influencer. Some of that I think it was big on TikTok, Instagram, and so on. She was out of town. The husband was watching the kids. They had a pool. Somehow the – I think it was a two- or three-year-old, not very old – somehow got into the pool, and I don’t know how this happened or why it happened this way, but she was receiving the calls that her child was drowned. And I don’t know where the husband was, but he was inside at the time of the drowning. I don’t know where he was during the phone call, but at the time of the drowning, he was inside watching a basketball game, and the child drowned outside. Tragic. All avoidable, by the way. Kids around water, there’s nothing more, to me personally, nothing more scary and nothing that you need to be more alert to than probably anything else on the planet, and I mean that with all sincerity. It’s worse, in my opinion, than having your little ones walk across the street. Because at least when people are walking across the street, other drivers and people are watching for that child in the pool. No one’s watching for them. That water can consume them, as I just said a moment ago in this article, between 20 and 60 seconds, and then it’s done. So prevent unsupervised access to water. Those of you that have swimming pools or things along those lines, make sure that gates are locked. Make sure covers are on. Make sure your kids can’t open them unless you’re around. Make sure nothing gets open unless you are around. I mean, common sense prevails, and I hate to say these things or have to repeat these things, but these are things that need to be passed along because the last thing you want is for a family member, especially a young child, to drown. Don’t want that at all. So be extremely careful around those things, period. delegate a water watcher whose sole responsibility it is to keep a close eye and constant attention on everybody that is in and around the water. Whenever I would take all my kids to the ocean, I think I counted to seven more times than you could ever imagine. In other words, my wife just said the way that the other gal noticed that the child had drowned is she was getting notifications on her camera, and the husband was inside watching basketball. I can’t think of anything more disastrous than to be getting notified via your camera system that something’s going on, watching it, and not being able to… change the outcome so point being be very careful of those things and these things are or this particular list of things is spot on uh just don’t pack it wear your life jacket always on a boat if you’re in a situation beyond your skill level and while even a lot of folks on a boat say well i swim i swim really well i personally am somebody that swims really well I’m one of those people that is lucky enough that I don’t have to swim. I’m a floater. My family is always amazed at that because I don’t have to swim. But if you were to get knocked out or you were to hit your head, you’re hitting your head going over the edge of the boat or whatever, you might still float, but your face and your airway may still be in the water, meaning that’s not going to help you. So whether you’re a really good, proficient swimmer or not, many a proficient swimmer have drowned, by the way. And the last thing you want is for a family member drowning. I just can’t imagine having that on your conscience the rest of your life with something like that happening. So, again, have somebody designated. If you’re going to have a pool day or something along those lines, somebody needs to be that person. And if you’re going to switch off, maybe somebody’s taking this shift, the next person’s taking another shift. Make sure you’re all communicating as to who’s watching what, when, why, how, and so on, especially when you’ve got young kids. And, folks, when I say young kids, and maybe I’m off base here on this, but when I say young kids, probably under the age of even 13, 14 years of age. Now, I get it. They get older than that. They can pretty much handle their own in a pool and so on. But, man, all it takes is somebody messing around, dinking around, hitting their head on the side of the pool, something to that effect. And where it gets really nasty, and I’ll just be honest with all of you, is when there’s a lot of activity going on. So you get two or three families together. There might be 10, 15 people in a pool, in and around your own pool, whatever the case may be, at the lake, at the beach, whatever. And then all of a sudden, through all of the chaos, somebody’s getting lost. Somebody isn’t, you know, it’s not noticed any longer that, you know, little Johnny is in the pool and he hasn’t come up. So you’ve got to be so careful, and again, I appreciate the Red Cross putting out this list in that particular situation. Grilling food safely. We’re going to talk a lot about that with Dr. Julie Gatz in a moment, so I’m not going to get into the food end of this, but grilling sparks more than 10,000 home fires on average each year. Think about that. 10,000 home fires from grilling. So always be supervising the barbecue grill when in use. Never walk away from it. If you’re even walking away from it, have it in the corner of your eye. Always pay attention to what’s going on. And I’m one where, you know, depending upon where your grill is situated, I’m one to where if you can get that out and away from your house at all, please do. In a lot of cases, you’ve got decks and things like that to where there may not be any other way to do that. But be very careful with where your grill is actually placed, what it’s around. If it started to flame up, could it catch anything else on fire? Those sorts of things you really need to be taking, you know, That includes even, in some cases this time of the year, you might have a branch that’s even grown in close to the grill, things along those lines. Be very careful. Again, 10,000 homes on average each year are set on fire from people grilling. Be prepared for emergencies. That’s critical when you’re headed into an area with limited access to phone services and help. This is all for you that are camping and doing things along those lines, camping, hiking, things like that. If you’re heading out to camp or hike, wear layers of lightweight clothing, sunscreen, hats. We talk about that a lot, by the way, on Ready Radio. Might even add a little bit of that into this week’s Ready Radio program, two to three on Fridays. We talk a lot about these things every year. And I hate to say this, but we will hear here in Colorado before the entire hiking camping season is over. Somebody losing their life due to not being layered up. A freak storm comes in. They get lost. They don’t have enough ability to keep themselves warm and dry and fed and whatever the case may be until somebody can actually find them. And it never fails. We lose a life or more in Colorado because of something that really is totally preventable. And it’s not always, by the way, folks that are coming in to visit. This happens to people that live here that should know better. Everybody, in my opinion, should know better. But here in Colorado, for those of you maybe that are newbies, transplants that have come in. I’m talking to you from an old native. I’ve lived here my whole life. I have been up in the mountains. In the middle of summer, where it’s so hot, you know, all you want to wear is a T-shirt and a pair of shorts, and yet within an hour it can be snowing. And I’m not exaggerating. I’ve been in those storms in our mountains here in Colorado. And literally it can change because you can’t always see the weather that’s coming when you’re up at high elevation depending upon what the tree cover is like and what your view is like and so on. And I have literally been in that circumstance where fortunately I always layer it up, always had things with me and so on because, again, I was taught that way by my dad and I’ve lived here my whole life. But I have literally been in those situations in the mountains where it is beautiful one minute. And within, you know, I’m not joking, 10 minutes later, you could be in a full-fledged blizzard and have no idea that was coming. Or a torrential, you know, rainstorm or hailstorm or sleetstorm or whatever the case may be. So, again, be very, very careful. Never, ever hike outside of your skill set. Never camp outside of your skill set. A lot of people think, oh, yeah, I can do that. I can handle that. I can do Longs Peak today. Every year, Longs Peak especially, I don’t know how many people it devours on an annual basis, but too many. And it doesn’t need to be that way if people were smarter about what they’re doing when they’re going out and hiking. And on top of that, and again, we talk about this a lot on Ready Radio, but make sure you’re letting somebody know where you’re going. If you’re going with even yours, a couple or there’s a couple of couples going or your family going, make sure somebody else in your family. besides them, knows what you’re doing, where you’re going, and so on. And, again, I can get into all of the details of that, probably talk a little bit more again on Friday on Ready Radio, but there are so many things you need to be careful of when you’re hiking. And a lot of people just, you know, John from Cheyenne calls in all the time. He’ll see people out on the trail because he does a lot of hiking where there will be a family of four and they have one water bottle, one little water bottle. That’s not enough, folks. You’re not going to make it. Each person, depending on how far you’re hiking, needs three or four of those each. Not one, three or four. So, again, I appreciate Red Cross sending this out. There’s a lot of things that you need to be looking at. These are just three of the highlights that they put in. But most of all, we want people to be safe. as they’re enjoying their holiday, especially this. This is the biggest holiday of the year when it comes to barbecuing and doing a lot of things like that. Dr. Julie Gatza will be joining us in a moment. We’re going to talk about how to keep your food safe and clean and fresh and get rid of any kind of foodborne illnesses that people might have. So you might incur, I should say, by not being safe. We’ll get into that here in a moment as well, dovetailing right into what we just talked about in regards to that list from the Red Cross. Ridgeline Auto Brokers coming up next. Now, for some of you, you’re looking at, hey, I’d like to upgrade my vehicle. Maybe you want to downgrade. Maybe you don’t need the room that you once needed. Maybe you need more room than you have right now. 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SPEAKER 15 :
All right, and we’ll get Dr. Julie rounded up here shortly. Somebody texted in and said, commenting on Joe and his pasta, to not eat pasta, just eat lean protein veggies and so on and leave that other stuff. You know, I appreciate you saying that, but that’s not reality. Not for most people. Somebody at some point, even if you’re a strict dietitian, you’re really watching what you do, watching your weight, watching what you eat and so on, you’re still going to have that time where you have an indulgence, if you would, and have pasta or something else along those lines. And every single dietitian that I’ve ever interviewed says that’s okay. you don’t want to do it daily but occasionally can you have a meal like that sure you absolutely can and i’m not going to tell anybody not to have something along those lines just because of that i mean the reality is people are going to eat some of those things regardless and my answer back was not trying to be condescending but good luck with that good luck with that because you’re not going to get people to change their habits when it comes to some of those things and while that’s very noble and I appreciate that and I tried my best to stay away from it as well because personally it doesn’t do well with me I can look at pasta and probably gain a pound or two just by looking at it so I do my very best to stay away from it but I also know that the reality is a lot of people are going to eat it regardless dr. Julie joining us now dr. Julie how are you I’m good thanks Always a joy, and as we head down this stretch into Independence Day, I know it’s next week from this Friday, a week from Friday, but some people, Dr. Julie, will even start in early this weekend or may take the entire week off, or some will take a four-day weekend. Regardless, it’s one of probably the largest outdoor cooking events of the season.
SPEAKER 09 :
Yes, I think so, too. It’s crazier down here as well. I’m in Florida.
SPEAKER 15 :
Yeah, it’s a bit. I mean, people here between boating and camping and being at, you know, whatever, whether they’re at the lake, whether they’re in their backyard, whether they go to the park. I mean, people will get together at other people’s homes. I mean, reality is they’re typically out doing something and it typically involves some sort of either pre-prepped foods or you’re… You’re making some food there. Somebody’s grilling. There’s all these things going on. And one of the things that it may be just because I talk to you all these years because we do this on an annual basis anymore. I get so paranoid wondering, OK, who made the potato salad? So do I. In other words, is that fit to eat or not? And in a lot of cases, we don’t know. That’s the problem, Dr. Julie.
SPEAKER 09 :
It’s true. And, you know, you find out later and you want to die.
SPEAKER 15 :
I know. So give us some tips, whether you’re somebody that, like I said, is there trying to figure out what to eat or not eat. But maybe let’s back up and go to you’re the one prepping. You’re the one preparing. Maybe you’re the cook that day and you’re doing all the barbecuing. Give us some tips on how we keep the food safe for not only ourselves, but the others that are going to be there eating as well.
SPEAKER 09 :
Sure. And, you know, because people, I think, aren’t cooking quite as much these days, maybe, you know, it’s changed a little since COVID and everyone had to stay home a bit.
SPEAKER 15 :
No, I don’t think so. I think we’re right back to normal again, to be honest with you.
SPEAKER 09 :
Fair enough. So, you know, a lot of these things that were handed down from generation to generation that you just learned in the kitchen from, you know, whoever was the cook in the house was just, you know, just a given understanding. So, I mean, one of the things is cross-contamination and having to do with, let’s say you’re cutting up chicken for kebabs. and then you’re cutting the peppers on the same cutting board and maybe using the same knife. And then let’s just say those peppers are sitting in the bowl and you have a bite of one. Well, you’ve just used the chicken knife for the peppers and the cutting board for the peppers, and no one’s the wiser because it could have salmonella, and that’s the one that you want to watch out for the most is the pepper. foodborne illness from poultry. That’s the biggest one that I think is plaguing people at this point.
SPEAKER 15 :
I agree, because that’s the one that you typically have to, and I’m not an expert. I don’t know molecularly or anything along those lines why that happens, why that’s worse than red meat or pork or whatever, Dr. Julie. I don’t know. I just know that that is the way it works, and if you’re not careful, there will be some bad repercussions.
SPEAKER 09 :
That’s true. And so, you know, that’s the one. So you want to hot soapy water, wash the cutting boards in between, have a separate cutting board from possibly your poultry. Same thing with the knife. Get a couple of knives or wash it in between. And, you know, the other thing is I always refer to it as chicken juice. And, you know, it’s the package that has it sticking out from under it. It’s laying it on your counter and not knowing and then setting down a bag of apples and letting them roll onto the counter. So the chicken juice should be just respected. because that should be opened up in the kitchen sink. Yep, that’s what I do.
SPEAKER 15 :
That’s exactly how I do it. I put the stopper in to make sure nothing rolls down there and then get the chicken out, put that package right. In our case, it’s right next to the sink, so the package goes right into the trash. You can rinse off the chicken. And I know there’s different theories even. For everybody listening, please don’t correct me. Some say never rinse the chicken. Others say rinse it. I’m a rinse guy, Dr. Julie. I’ve always done it, never had any issues rinsing it. Some say don’t do that because you might change the flavor or whatever. I’m looking at the safety factor of it more. The chicken, to me, tastes the same one way or the other. I don’t care about that part of it.
SPEAKER 09 :
I can’t imagine you’re washing off flavor.
SPEAKER 15 :
I can’t either.
SPEAKER 09 :
I’m a rinser, too.
SPEAKER 15 :
I rinse it, and I’ve been that way. Again, I think passed down from my dad teaching me how to grill and do things when I was young and just watching how that was done. It’s one of those things that I picked up. Now, one thing I was going to ask you today, because I’ve watched some things on this of late, and I’m not— How should I say this? I don’t do every single thing that I see out there because I think sometimes you can get a little bit overboard. But right now, there seems to be a lot of dieticians that are on this microplastic. It’s a big deal. We’re taking in way too much and so on. So there’s all sorts of now, you know, nutritionists and dieticians now that are saying, throw all your plastic cutting boards away because every time you cut, you have the possibility of getting some of those microplastics into what you’re doing. What are your thoughts?
SPEAKER 09 :
I agree. I threw all of mine away and I was sort of holding on to one for the garlic and onions. And my daughter came over and said, I don’t know why you’re doing that. And so then I saw the next video because I knew overall I shouldn’t be doing it. So there’s no plastic cutting boards in my house anymore. Okay, so you are.
SPEAKER 15 :
And I’m like you. I’ve got one, and everything else we use is wood, and I’ve got some nice. And I don’t know why. I think because just it’s faster and easier to pull the plastic one out than it is to do the wooden one. They dry faster, you know, all of that. So I just think for convenience sake, it’s easier to use the plastic one, but I’m learning that’s not the best thing to do.
SPEAKER 09 :
Yeah, and, you know, if we go sort of old school, I think we’re probably the safest because, We got to this era by going old school.
SPEAKER 15 :
True.
SPEAKER 09 :
So, you know, hot, soapy water, cutting boards, you know, as board, I think we’re going to be safe and just fine.
SPEAKER 15 :
Well, and I think there’s this other misconception that, well, using that wooden cutting board, well, it’s going to absorb and collect more germs and things and be cross-contaminating more so than what a plastic one would be. That’s not true. If you’re washing that off… you know, well in between the things that you’re doing, even if your somebody only has one cutting board, you can wash it well enough in between. That’s not a problem.
SPEAKER 09 :
I agree. And, you know, the other thing you can always do is take a sander to it if it’s a little smelly from garlic and onions. That happened the other night with us, and our cantaloupe tasted like onions, and I went, okay.
SPEAKER 15 :
So, yeah, there’s ways around that, absolutely. Okay, let’s talk about temperatures. I know you and I have talked about this in the past, but, again, it’s a refresher. A lot of people still need to be reminded. To your point, there’s a lot of people that these things aren’t passed down. They’re more used to sort of looking at the meat and is it done well enough and so on. And if you’ve done it for a very, very long time, yeah, I get it. A really good chef can pretty much look at a steak and say, yep, that is X temperature just by looking at it. But unless you do it daily, you’re not going to know.
SPEAKER 09 :
Right. I agree. And, you know, you do get smarter at it and you don’t need to use the thermometer, but it doesn’t hurt if you’re newly cooking and you’re questioning and is it good or isn’t it good? Just get a cheap thermometer, throw it into the chicken and whatever it is you’re cooking and, you know, get your reading on it. I believe it’s chicken is one sixty five.
SPEAKER 15 :
I’ve got the list in front of me. Poultry one sixty five. All poultry includes chicken and turkey and ground even for those of you that even do like a ground turkey or ground, you know, ground chicken, whatever. Same thing applies.
SPEAKER 09 :
That’s right. And then I believe beef is $1.45.
SPEAKER 1 :
$1.45.
SPEAKER 15 :
Now, for some of you, and I’m one of those, I’m probably one of those that will go under. I’ve never, ever, ever had an issue because, to our point earlier, beef, not pork and other stuff, but the beef itself, if it’s done correctly and everything’s handled correctly, you can eat it pretty rare and not have any problems at all.
SPEAKER 09 :
Well, there’s beef tartare, and then there’s sushi. So between the beef and the fish, I mean, people consume it all the time, and it doesn’t seem to be a problem. And they’ve even knocked out the diseases that were going along with pork, which I believe is trichinosis. Correct. And you just don’t hear that anymore. That’s right. So it’s just the poultry that you’re really concerned about, and eggs.
SPEAKER 15 :
Yeah, the eggs. And going back to the cross-contamination, folks, that’s another thing where a lot of times you will cook different things at different – or how should I say it? You’ll cook different things at the same time on the grill. And, again, you’ve got to be careful there because even as you’re flipping the chicken, for example, then you go right over and flip the burger maybe. Well, your tongs even at that point, if that chicken isn’t cooked at all at that point or only one side is, you’re cross-contaminating at that point as well.
SPEAKER 09 :
Yeah, that’s exactly right.
SPEAKER 15 :
So just watch it, I guess, is the biggest thing, and be careful. Okay, I don’t know if we’ve ever talked about this one. Leftovers and casseroles, 165, meaning that even if you’re just warming something back up, you’re really not warming it up. You’re really cooking it again in a way.
SPEAKER 09 :
You are cooking it. You definitely want that middle to be done just because you have no idea what’s happened in between it sat out, and it could have gotten not as healthy as it should be. Same thing with, you know, soups. I just made a soup and it was sitting out and I went, huh, I wonder how long this seafood soup could sit out. So I didn’t goof with it. I’m now in the fridge, but. You know, there is that. And every time you heat it up, you’re reheating the whole thing. Gotcha.
SPEAKER 15 :
Gotcha. OK, talk to us about we’re going to make a bunch of stuff. We’re going to haul it off to either our own party that we’re doing a picnic in the mountains or we’re going to the lake or we’re going to go over to somebody’s house. And it’s you know, we’re in charge of bringing X, Y, Z along with us. How do we pack that up accordingly and avoid any kind of problems with the people that we’re going to serve while we’re there?
SPEAKER 09 :
So the best thing you can probably do is bring two coolers. And if you put your libations, you know, at the bottom, fill it with, you know, put ice on top of that. And, you know, any fruits and vegetables and things like that you want to put in there, great. But a lot of times people are putting the poultry maybe wrapped in a regular grocery bag, but those often have holes in them. So now you’ve got chicken juice that’s dripping onto the ice that’s going onto the libations that now you’re opening up that. can and you might get that in your can so or in the bottle top so you want to be careful that way I’m if you’re gonna do it double triple bag the chicken I say bring another cooler and keep the meat separate from everything else.
SPEAKER 15 :
So whatever, if you’re bringing that uncooked, that raw meat, just keep it separate from all others. And the other thing, going back really quick while I’m thinking about it because of the cutting board thing reminded me of this. I know folks that I don’t do this, never have, but I do know folks that will take and reheat things even in that Ziploc baggie. That’s also a big no-no, correct?
SPEAKER 09 :
Yeah, that’s true. And you’re saying with the reheating it, you said?
SPEAKER 15 :
Yeah, let’s say you got a hamburger patty and there was a couple of them that you threw in a Ziploc baggie. I’ve seen people just grab that, they throw it in the microwave, it’s still in the Ziploc baggie, heat it up, pull it out. Yeah, that’s a no-no.
SPEAKER 09 :
Yeah, I’m not a big fan of microwaves in the first place. So my biggest reason is I saw a science experiment that took a paper towel and beans and watered it with microwave water, took a paper towel and beans and watered it with regular water and the microwaved one barely sprouted, looked yellow and looked very sick from the microwaved water. And I went, okay. That is enough science experiment that tells me we are killing our food if we’re going to be microwaving it and then doing that with plastic.
SPEAKER 15 :
Yeah, it makes it worse.
SPEAKER 09 :
Now you’re just microwaving chemicals.
SPEAKER 15 :
Talk to us about the, you know, consuming the probiotics and some of the fermented vegetables while we’re doing all this as well, which actually could probably help our gut at the same time.
SPEAKER 09 :
It does. I mean, I’m pretty much a gut person. expert on this area just because I realized that if you actually fix the gut, and I’ve known this for years and years, you give back the health that you want or you cannot maintain it. So the biggest thing that you want to make sure that you’re doing is digesting your food. So of course we’re buying food and eating it for taste, but the whole purpose is to actually get the nutrition so that we can continue to exist in a very nice way each day. So I’m a big proponent of taking high-quality, I guess, enzymes. We have a lot of ethnicities in this country that come along with their own ways to break down the food. You’ve got sauerkraut, and Americans have pickles, and there’s kimchi in Korea, and ginger in Japan, and all these fermented foods are things that actually aid in you being able to break down everything that’s on your plate.
SPEAKER 15 :
Gotcha.
SPEAKER 09 :
So probiotics goes right along with that.
SPEAKER 15 :
Yep.
SPEAKER 09 :
You know, with the source of our food these days, we aren’t having the highest quality of food. We aren’t eating the best stuff anymore. And so our bodies are struggling to make digestive enzymes just to break down a normal meal. And we’re talking our kids as well. So I use a company called Nature’s Sources. Great stuff. Yeah, they make a digestive enzyme called Absorbata. And it’s hands down as good as anything out there because it’s a vegan formula. It breaks down your proteins, your carbohydrates, your fats. your sugars, even dairy products, and now you’re getting more bang for your buck, which I think is more important than taking a multivitamin.
SPEAKER 15 :
I agree, and I have gotten into the habit, I guess, just because of the relationship that you and I have. And for all of you listening, you can order these. Go to naturesources.com. There’s an 800 number there. You can always use the code radio, get some samples. And I would just say, guys, and I’m not paid to say this, and I know I keep saying this every time I have Dr. Julie on, but I buy my own. I’m not paid to say this. They work extremely well. I’ve gotten in the habit anymore, Dr. Julie, where, yeah, occasionally I’ll do something during the day depending upon what I ate and what I feel I need to do, but at night before bed, I take one every night before bed just routinely now.
SPEAKER 09 :
It’s so smart. It handles inflammation. When you take it on an empty stomach… It helps with inflammation anywhere in the body. It helps with toxins, poisons, viruses. And you’re not competing with food when you put those digestive enzymes in the gut when there’s nothing there. When you take it, let’s say you’re a really great eater and you do make good choices. All it’s doing is squeezing more nutrition from that meal.
SPEAKER 07 :
Good point.
SPEAKER 09 :
Let’s say that you don’t want to follow any of the suggestions that we have, then take it for sure because you want to push the calories out.
SPEAKER 15 :
That’s right.
SPEAKER 09 :
You want to absorb whatever is there as far as food value and keep yourself from feeling so junky overall.
SPEAKER 15 :
Yep. Yo, you are spot on. And again, I’ve learned from you. I’ve been taking it now, folks, for those of you listening. Well, it’s been a while, but nightly, it’s been quite some time now that I started doing that on a nightly basis. And everything you’re saying, Dr. Julie, it works. And for a lot of you, again, I just want to throw this in. I know it’s not necessarily a part of what we’re talking about today in regards to cross-contamination and keeping food safe and so on. But if you travel… And some of you even traveling here in Colorado going all the way up, you know, maybe going over the pass or depending upon what you’re doing, you might be flying someplace. Take some of those with you because it is the best reliever of any kind of bloating or anything like that that you would have when flying because that change in altitude can have a huge effect upon all of us in a different way.
SPEAKER 09 :
It’s absolutely true. Absolutely true, hands down. And the other thing is, let’s say you do, you know, contract food poisoning for something that was, you know, consumed. One of the best things you can do is start throwing digestive enzymes. They absorb it. You throw it right into your gut. It will do the best it can to start breaking down the toxins that you just got, the bacteria that’s in there. And it never hurts to have a little activated charcoal pills on hand in your medicine cabinet because that absorbs toxins. So that’s about the best you can do unless you’re somebody who’s, you know, autoimmune, you know, compromised and super sick or old, elderly and, you know, not doing well. It’s just to gut it out, literally. And you might as well try to, you know, alleviate most of the symptoms that you can by taking something like the absorbate.
SPEAKER 15 :
Really quick before I let you go, clue us in on you’ve gone to a party and you’re not feeling as well as maybe you should be afterwards. Is it because we ate a bunch of stuff we don’t normally eat? Is it because we ate too much? Is it because we did pick up a bug or some food poisoning? How do we know the difference, Dr. Julie?
SPEAKER 09 :
I don’t know if you always can. So, you know, any digestive symptom from gas, bloating, indigestion, heartburn, acid reflux, constipation, diarrhea, any of those are simply the body saying, We aren’t digesting that food. Something is not right. So, you know, you’ll have to pare it back and figure out what’s causing it. But everyone thinks it’s just normal to have these things. It’s not ever normal to have any symptom I just mentioned. It’s very common. So if you start feeling that, you know, when you’re eating and you’re too full feeling, even if you ate well, it simply means your digestion isn’t as efficient as it needs to be. So this is where you want to Clean up your diet. You want to take a look at eating more protein, eating more steamed green vegetables, more water, and knock out the gunk. And then aid yourself by taking enzymes. It’s simple. It’s brainless. You can keep them on your countertop. And if it’s an after-party situation, so it’s once in a while, help yourself and do that. And if you’re just really just trying to keep yourself healthier and avoid getting sick, then get your food broken down the best you can with each meal so that you can avoid having all the symptoms that I just mentioned.
SPEAKER 15 :
Okay, let’s say we did get a pretty bad case of food poisoning. A lot of people listening have probably experienced that and or felt it. And I know I’ve got a minute left here, but I wanted you to answer, what kind of food should we eat if we find ourselves in that situation?
SPEAKER 09 :
Simple food. If you’re, you know, one, you’re not going to want to eat for a while, but make sure you stay hydrated. Um, any type of bone broth will be good because it’s just, it’s nutrition. It’s easy. It’s not going to have to be digested. It goes right in. Um, you know, something, any soups of sorts that aren’t thick and chunky, and then even a smoothie, um, with not a whole bunch of fruit, but some vegetables all blended up in there.
SPEAKER 15 :
How do we find you, Dr. Julie?
SPEAKER 09 :
So you can go to, um, Dr. Julie, um, sorry, Dr. Julie healthy vibes, um, 27 on Instagram or, um, If you go to naturesources.com, there’s information about me in there as well, and I’m at the Florida Wellness Institute in Clearwater, Florida.
SPEAKER 15 :
You’re awesome. Always enjoy it. Have a great Independence Day, and we will talk to you again, I’m sure, before we get to the next one, which is Labor Day.
SPEAKER 09 :
Thanks. You as well.
SPEAKER 15 :
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SPEAKER 15 :
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SPEAKER 04 :
Suck it up, buttercup. Back to Rush to Reason.
SPEAKER 15 :
All right. Somebody also asked, am I really paranoid when it comes to lightning? No, not paranoid, but I’m careful. I mean, I’m not going to get in a swimming pool or go to the lake or do anything like that if there’s lightning all around because, you know, I don’t want to be electrocuted. But am I one of those people that if you see lightning, you know, 30 miles away, I’m not going to be doing anything outdoors? No, I’m not that person either. I guess I’ve always felt like when the Lord needs me and wants me. I guess I’m ready to go at that point in time. I’m not going to be stupid. I’m not going to go stand out in the middle of I-25 and have that same conversation. But within reason, I’m going to still enjoy life and live life and not be paranoid about certain things, including how far away a lightning strike is. So there’s my answer. All right, we’ll be back. Hour number two is next. Rush to Reason, Denver’s Afternoon Rush, KLZ 560.
SPEAKER 03 :
I’m a rich guy
