Avocados! That's what we're talking about because we did the avocado episode of the Medical Meme
Podcast, you guys, at Apple Podcasts. You can also listen to it on Spotify. Dude, it's really,
really good. You have to listen to it. That's what I just told a friend because he loves avocados.
I love avocados too. I'm making a medicinal guacamole. This is different than any guacamole
you've ever seen. I need you to know that. This is a medicine guacamole. There's a difference
right there. This isn't just guacamole with a little squeeze of lime on there and a little
pinch of salt and a little garlic in there. And that's it, which is fine. It's fine.
This is medicine guacamole. It's a medicinal guacamole. And I'm going to show you why it's a
serious herbal medicine guacamole. If you're going to do it, if you're going to have something like
a fat, like avocados, right? If you're going to do a fat, like avocados, make it into a medicine
if you can, right? Wait a minute. I just see a comment right there. Jeanette says,
I was living in LA in the 1980s. Incredible. I know what you're talking about. Oh my God.
Someone understands. You heard the podcast. Jeanette, you get it. You know what I'm talking
about blown away. Just telling you right now, you guys got to listen to the episode if you can. And
on TikTok, you guys check it out if you can too. The avocado, are you avocado toast episode? You
guys are going to love it. You're going to love the episode. I promise it's filled with information
that's important to know. It really is. Hello. I love avocado. I love avocado too. Hello. Good to
meet you. I love avocado too. Yes, I do as well. Santara's healing. Good to see you. Oh my God.
I finally made a live. Woohoo. I'm awesome. I'm actually blown away. You're here too. Incredible.
Good to see you, AW. Love the new podcast and your influencer imitation was spot on.
Laugh out loud. Don't make me do that imitation right here. Don't make me do the imitation right
here. I'm not going to do it right here. You got to listen to the episode to know what that was,
the influencer imitation. Yeah. So Koo said, hi from Malaysia. I really like your post.
and show. I love avocado too. Amazing. So glad you're here. You guys, I'm making a medicine
guacamole. I want you to see this. This is how I make my guacamole. You may not like how it tastes.
If you make it like this, you might not like it, but you might love it. You might not like it,
but you might love it. Either way, you guys, this episode, the avocado,
Are You Avocado Toast episode is something you don't want to miss. Medical Me and Podcast.
Link is in the description. I'm going to make an avocado toast. No, not make an avocado toast.
I'm making guacamole, a killer one. And I want you guys to see it, right? So you guys,
learn how some medical professionals were taught to avoid the avocado. In medical school,
it wasn't, first of all, you guys know in medical school, I've talked to hundreds of doctors over
the years. In medical school, they didn't teach you about food and diet, right? We know that.
And they don't get fooled. They still don't teach it now. I don't care what any doctor says. I
talked to a doctor who just graduated recently and said what they teach about food and everything
and diet. And I was like, oh yeah, that's really great and lame as shit. It was terrible. So check
this out, right? In medical school, right? All these years, instead of just teaching about food,
which they didn't, like having at least some courses in that medical university,
instead of doing that, they said, stay away from avocado. It's toxic. It's poisonous. It's toxic.
It's bad for you. That's what they said. That was the training. I talked about it in the episode.
Understand why the avocado went from a feared food.
Feared, man.
You guys need to know.
The avocado was feared.
It was feared.
I'm serious.
I'm just being straight out about this.
This is no joke right here.
Feared food to all of a sudden now one of the most trendiest of all trends.
Of all trends, right?
Avocado.
Gotta have my avocado toast.
Gotta have my avocado.
Avocado on every single food, right?
I talk about why most Mexican restaurants used to not sell guacamole. Think about that one right
there. All right. Now I know what you're saying. Okay. Cause there's a lot of experts out there.
People that are like, okay, no, I'm an expert. This and that they're saying, no way. That's not
possible. Hey W that's not possible. Taco Bell has, you know, has guacamole, right? That's not
even possible. Mexican restaurants across the board, even like homespun mom, pop have guacamole.
You're wrong, man. There's a Mexican restaurant around the corner. They got lots of guacamole.
You're just, no, you're wrong, dude. That's what people think, right? No, I'm right. I'm sorry,
but I'm right. You got to hear the podcast episode, by the way. Mexican restaurants did
not sell guacamole because no one ate it and no one liked it and no one cared about it. So they
wouldn't buy avocados and then try to make guacamole and let it sit and rot when a mom-a-pop
Mexican restaurant needs to survive. Dollars and cents count for survival to pay the help,
to keep the restaurant in business, right? And no one was eating guacamole. They would make
guacamole. No one would eat it. Mexican restaurants did not sell guacamole. I'm just letting you know.
They did not sell avocado. It was not on the menu. It was never on the menu.
Bottom line, boom. I'm just telling you in case it's very important to know.
Apple Podcasts, right? And Spotify link right there in the bio. So check it out in the description
too. And in the bio, check out Avocado. Are you avocado toast, right? Lorraine L., good to see you.
Loved how you laid it all out in the podcast. Extremely interesting. And I felt so bad for
you in parts. Oh, I'm so glad you're here, right? Yeah. Centaur's healing, insane times. It is.
Of course it is. So let's take the, learn that there are times to use avocado and times not to
when you are sick. What? If you're sick, learn how to use avocado and learn how sometimes to not use
avocado. People always say to me now, they're like, you hate avocado, AW. You're against fats,
fats, fats, fats. You don't even like healthy fats. You're bad. You don't know what you're
talking about AW. You don't know anything about health AW. You're not a doctor, right? Meanwhile,
no. As I said in the podcast, I was pushing avocados and getting the shit beat out of me
over it because people were saying, you wouldn't believe it. I was in a big health food store
many, many, many years ago, like close to 30 years ago, doing a presentation on avocado,
right? Because that health food store actually got a bunch of avocados because it was rare.
You couldn't find them. You couldn't buy them anywhere. Right. And I did a presentation and some guy went bananas. He went berserk and he knocked over everything and he kicked the avocados down the aisle and he just he went crazy because he said they were toxic and poisonous. And that's what he learned in alternative health. You guys need to know something. In alternative medicine, you weren't allowed to touch an avocado. In Chinese medicine, acupuncturists would never allow you to eat an avocado.
That's what it was like. And guess what? No one's held accountable. Never, never, never. Instead,
everybody's just an expert. You just go with the trendy times and go along. And now you're an
expert. It doesn't matter what kind of crap you created back 10 years ago in your life or 20 years
ago in your life. No one's held accountable, at least corrected. No one, right? Instead,
they change. They morph like a chameleon. They morph like a chameleon and they shed their skin
like a snake. And that's what people do. They shed their skin like a snake. Oh, I was telling you
that three years ago? Oh no, that's not me now. Watch my new posts on social media. Here's what
I'm doing now. Oh, sorry. I led you the wrong way years ago because I'm a snake and I shed my skin.
That's what I did. I'm going to shed my skin like a snake because that's what I am. I'm a snake and
I'm going to trick a whole bunch of other people and we'll go down a different path. And then I'll
shed the skin. I'll be like, oh, hey everybody. I just put out a new post. This is what I'm doing
now. Don't worry about those YouTubes I did five years ago that were completely contradictive and
different. Anyway, I had too much avocado. That's probably what it is today, right?
Lisa said it was always chips and salsa. Lisa, you're right. It was always chips and salsa.
By the way, if you guys just came on here, I'm talking about the avocado episode.
Avocado, RU Avocado Toast, Medical Me and Podcast at Apple Podcast. Link is in the description.
You guys on TikTok, link is in the bio right there. You guys can't miss the episode. It's
incredible. And it's a great episode, all right? I get it. I'm biased, right? Because it's my
episode. I put it out. Not true. Totally. Spirit of Compassion's episode as well. And he did an
amazing job. Candice, I love how you don't put anything in a box. Your information is straight
truth. This is truth. It will heal you. Candice, I just want people to heal. I want people to get
better the whole bit. Truth is truth. It will heal you. Candice, amazing. Incredible, right?
Michelle L., they weaponize it. Boom. Yep, exactly. They weaponize everything and that's what they do,
right? So avocados, right? Every time I would hold up an avocado years ago, because I've been
doing this for over 30 years. Every time I would hold up an avocado and say, this is something you
guys should eat. This is something somebody should eat. It was always kicked out of my hand,
basically. It was considered shit. Shit. Legit, you guys, for real. Okay? It took a lot of years
teaching a lot of people. And you guys know I talked to a lot of people throughout the decades
and how to teach that many people in health. I can't tell you how many people that are actually
now, people needed options to get off of other heavy foods. And I'm going to cover that in the
next moment. But I want you to know, right, that I taught a lot of people in the health industry
that you'd be very surprised to know, right, that are older now, that were staying away from avocado
in the alternative health field that I taught throughout the decades to do avocados and to talk
about them and to preach about them and to lecture about them and get the word out. That's how much
work I had to do. And right. It is what it is. Lynn Fouch. Good to see you. Um, I love the
message at the end of the avocado podcast, extremely empowering, knowing how food empowers
you and assist you and assist you for who you are. When one follows what the body needs via
mm information. Thank you with gratitude. You guys are making a guacamole, but, but a medicinal
guacamole. See now avocado, what we're talking about here now, what you'll hear in the podcast
episode is it's an incredible transition food. This is a transition tool. This is to get you
off of a bad fat, right? It's to get you off of a bad fat. And in the episode, I talk about how
the fat in an avocado is different and it has nothing to do with omega-3s, sixes, and nines,
and that whole BS thing. It has nothing to do with that. The fat is a different viscosity. It
keeps the blood a little thinner. And that's the reason why it's an incredible transition tool to
get you off of the bad fats. Not about omega-3s and omega-6s. It's not about that. I know the
vegan doctors are talking about that now because they have a theory from studies that always get
proven wrong over and over and over again. I don't know if you guys have ever noticed that
constantly in medicine, both alternative and conventional. The theories come out,
the trend goes around, and then it gets debunked. And then they found out it wasn't even studied,
it wasn't even proven. And then boom, onto a new theory, then onto a new theory.
The big theory now is omega-6s are the bad ones. That's the bad ones, right?
So an avocado has omega-6 in it, right? But avocados are so incredible for you, right? It's
always contradicting, contradicting. The point is, is the fat in avocado is thinner. They don't know
that part. Science research, food science does not know the avocado fat is thinner. The viscosity is
different. And because of that, and because it has sugar in it with it combined, so it's nature's way
of putting sugar and fat together the right way, right? Because of that, it's healthier. There's a
healthier reason for that. It's less of a thicker fat. It has a different viscosity. It's got a
thinner nature to it. It allows sugar to do its thing because there's sugar in the avocado as
well. But it's an incredible transition tool too, to getting someone off of the bacon, off of the
eggs, off of the dairy products, off of the cheese, off of the meat, off of all that kind of stuff.
The avocado is a transition tool to get you off of the bad stuff. And that's what I talked about
all these years, I'd be like, avocado, get rid of that block of cheese, move that block of cheese
out and bring in the avocado. Renai Banana, AW, will avocado combined with potatoes cause
insulin resistance? Depends on how healthy your liver is, okay? All depends on how over the years
your liver's been beaten down, stagnant, sluggish, any kinds of problems or anything like that. That
all depends there too on your liver. So if you're somebody and you've been through a lot with your
health, you've got a stagnant sluggish liver, you've got weak digestion, weak bile reserves,
you've got weak hydrochloric acid right there, you're all kinds of buggy, you've got pathogens,
you've got toxic heavy metals, you're not well, you have a lot of different diagnoses or problems,
or maybe you're just somebody with just weak digestion and a liver issue, right, that you
don't know about, like a pre-fatty liver and you don't even know, or you're pre-diabetic and you
don't even know it because of your liver, then yeah, if you put potato and avocado together,
it's not the best of the best because you're putting a, you know, a starch and a fat together.
So when you put starches and fats together, you can raise your insulin resistance, right?
But if you got a, if you cleaned up that liver, right, if your liver's clean and it's not stagnant
and sluggish and you got your bio reserve strong and you got your, you got your hydrochloric acid
strong in your stomach. You've got your gastric glands built up. You've got your system working
really good and you're not bombarding yourself with all these bad fats. You're staying off of
bacon. You're staying off of ham. You're staying off of bologna. You're staying off of butter,
cheese, milk. And then you do avocado with potato. You're not going to get the insulin resistance,
but if you're somebody that's, you're already that sensitive and you've been through a lot and
you're trying to, and you're, you know, and you're on these other, also you're doing all these other
bad fats. Sure. You'll just get insulin resistance because that's what happens.
So that's kind of a quick explanation of that. Let's start making a guacamole.
Renata says, I see some people using that combination as a detox cleansing tool.
That's why I'm asking. It's not a detox cleansing tool. When you put a fat, right? A fat with any
kind of starch, right? Or you put a fat in the diet. Let's just take it down that direction a
little bit. Okay. Now you're talking about something a little bit more complicated. Here
it is. If you're going to eat fats, milk, cheese, butter, eggs, nuts, nut butters, nut milks,
avocados, right? Peanut butter, oils, meat, chicken, lamb, turkey, whatever, eggs. If you
eat any fat, you can't cleanse. So your body doesn't cleanse or cleanses very little, very
little if you're doing a fat, right? So, but it depends how many fats are you doing and what kind
of fats are you doing, right? If you're only doing a little bit of avocado every other day or a little
bit of avocado each week, you've got a better chance of cleansing all in between. But yet avocado
is the best fat source, one of the best tools, one of the best fruits to use if you're trying
to cleanse in between. But always know that fats in general of all kinds stop the body to cleanse.
That's why you have to listen to the podcast. You guys get a chance. Listen to the podcast
Avocado. Are you avocado toast? Because I talk about how if we have fats in our system,
we can't cleanse and heal. And that's why sometimes it's best not to eat the avocado.
If you're sick, struggling, chronic illness, and you're suffering, that's when we don't use the avocado, right?
But it's a great tool to transition people away from the bad fats that are really preventing problems.
Get them on a good fat that's going to help them transition, and that's the difference.
Umacalli, that's true. Avocados helped me to transition from eating lots of nuts.
Avocado is much easier to digest. That's exactly what we're talking about, Umacalli.
thank you for that really good wisdom you have. Amazing, right? It's a fruit. That's why. It's a
fruit. And that's why, which is incredible. I'm making a medicinal guacamole. That's why I'm here.
We're talking about the Medical Me and Podcast at Apple Podcasts, right? So other stuff, you'll know,
get to know how the fat from avocado can be used as a transition tool on the path to other healing
tools, right? We were just talking about all of that. That's why I want to read that to you.
Okay. See how one person may do good on a lot of avocado. Why another person may not. How about
that? Michael Charles. Good to see you. Removing the fats was the key to healing for me. After six
months, I brought avocados back into the evenings. Boom. Boom. Thank you, brother. Boom.
right okay see what the deal is about omega-6s understand why the medical medium morning cleanse
keeps fats such as avocado out of your morning routine so that's a whole nother thing too all
on its own you guys right leave your green salads fat to use and not to use and i show you the recipe
containing avocado that is a great substitute when a mom can't breastfeed so that's another thing too
So know that that's in this episode.
Is it the moms that can't breastfeed, how you can use avocado to make milk, okay?
And that's the key right there.
So I want you guys to see that.
I'm going to make some guacamole right now.
Let me get working on it.
You guys, that's the plan.
So let's get started.
We need a bowl first, and then I shall get that bowl now.
I have one right here.
So yeah, so I got a nice glass bowl, which I really like for this. I will get another one. Let's do that. So what's really great is that when you listen to this podcast, you guys, it's got a lot of good information, which is really good too.
meaning overall about the avocado in general, that's really helpful too. So that's great.
This is why I like doing live all the time. So I like when things get like kind of just
strange and messed up. All right. I have a bowl. So we're doing some avocado. First things first,
I always tell everybody, and I've talked about this before too, right? Take out the butt right
here. I just want to show you guys real quick. Don't let these fall into your avocado dish right
there. See that? Don't let that fall in, whatever you do, because that's hard as a rock for real.
So if you got company over and grandma comes over and she loses a crown or something because
she was eating your guacamole, she's going to be like really pissed. So you take off those butts
right there. If you have them on there, you see, so that's really important all on its own. Right.
Another thing too, what I do is I'll take the knife and I'll just do this like a billion other
people probably do and have. Right. So I opened it. There you go. That now I don't recommend other
people to do it that way, but I always stick knife in there like that. That's one thing I do. And then
I put it right here on the counter and I twist it and it pops off. So if you guys see that right there.
So I'm going to make an herb guacamole, but it's very potent with herbs, a lot of herbs.
This is a medicinal version, right? Because I like turning this into medicine and that's the deal
with what I'm doing, my guacamole. I like turning it, turning it into medicine. That's what I like
to do. I like it nice and medicinal. That's the, uh, that's the best, the best way to do it. So
let's make sure we get it in the middle there. Yeah. And look, you got to remember the harder
the avocado is too, right? Never pull a pit off with your hand on the knife. I'll show you that
too. So let me cut a couple of others. Now, I like making a big one when I make one. So I'm
taking another butt off there. I like making a bigger one. Now, when you guys listen to the
episode, there's all kinds of like pieces of information in there that might just skip by
you. It's always good to listen to these informative podcast episodes more than once
if you get a chance, you know, that's always a good thing to do, right? So never pull the pit
off of there with your hand. I've seen people do this and just literally cut their, I've seen
cooking shows out there, right? Over the years where I've watched a cooking show or something
and I'm like, Oh, what are they doing? What is that? And all of a sudden you see somebody actually
do that and they take their hand and they do this. You don't want to do it that way. You're,
you're bound to get cut, especially if you have a really, really sharp knife, right? I put it on
the board just like that. I drop it down like that and I just give it a click like that.
If you guys just came on here, we're talking about the Medical Me and podcast, Avocado Are
You Avocado Toast. I'm making some guacamole right here. So I got a nice avocado. That's a
good one there. Don't do the real mushy avocados where they're rotten, right? If you buy avocados,
buy them green. Buy them green. Great tip. If you buy them like this, there's a chance that
they're bruised. They've been squeezed too many times by people passing by the, you know, like
people drop them on the ground, put them back up, um, on the, you know, on the, you know,
shelf right there. That's what they do. So what I recommend is buy them green, let them ripen
at home. That's what I recommend. Okay. That's a, that's a really pretty one, right?
And with this right here, remember, put it like that and don't do it by hand. Never do this.
Ow! Never do that. Right? And you put it on the board and you just give it a little click
and there you go. It comes off. And look, listen, you don't even have to do that. Don't even do it
a knife because I've seen people do this. I've seen people who just don't have like a good handle
on doing this kind of thing. So and they got a really sharp knife and for the first time they
have a pick here and they end up doing this and they miss and they hit their hand right like
like ah and then you're on you're going to the hospital right so you don't want to do that too.
You want to be careful. So I'll do one more and you just dig it out with a spoon. We'll do this
little one right here. Here's a small avocado, right? So there we go. And you can do a spoon
if that's the way to do it. If you want, you can also squeeze it. If the avocado is right,
ripe enough. Cause I know a whole bunch of people are like, why don't you just squeeze it? AW.
You know, you can do it that way too. But why I don't like that is sometimes if the avocado
isn't that ripe, what happens is it ends up, you squeeze the pit out and you have a lot of the
avocado on the pit still. So that's another reason why I don't like doing it. And I don't,
when I'm busy and I'm cruising and I'm trying to get, you know, things done in time, I don't want
to be trying to like bite it off or take, you know, meat off the pit, right? It's just, it's a
time waster. So that's why I do it the other way. So let me scoop some avocado in here. Okay.
Now there is a myth. I call it a myth. It's, it's really, you know, people put the pits back
into the bowl to try to keep the avocado fresh it doesn't work it's it's not that
the only way you can keep your avocado fresh is if the pit wasn't removed out
of that half right so that's different you can't just make a guacamole and then
put a pit on top of the bowl and expect that to actually keep it fresh that's
just not the way it works right so I'm putting it in here you guys can see my
halves are going in here I'm not counting I'm just making a bigger
or guacamole versus a really small one, right? There we go. I don't like my avocados mushy.
I don't like them overripe. They can get fermented. Fermented causes trouble. A fermented avocado is
not only disgusting, it tastes awful, not only, but it can give you a bellyache. So a fermented
avocado can definitely give you a bellyache. So keep that in mind, right? So this is a very thin
skin one right here and you'll find some skins are thicker on the avocado some are thinner so
now some avocado varieties you can eat the skin some it's not a good idea okay so you guys if
you just came on here we're talking about the avocado episode i just released check out the
link in the description you guys listen to it later if you want right the episode's called
avocado. Are you avocado toast? It's informative. It's, it's got a lot of information in there about
what's going on. Courtney Ann says a fine array of vegetables from the garden. Thank you. I'm
honored. A lot of herbs here. I've got to tell you a lot of herbs sitting here. So, um, I want to show
you those herbs too, because we're doing a medicinal guacamole and this medicinal guacamole
is about using herbs. So it's a medicine guacamole, right? Olivia Lutz, yes, you can be fat-free
forever. That would be ideal. Actually, I would read the books, people laugh out loud. You can be
on the three, six, nine advanced for a lifetime. Yes, you can. 100% accurate information and
powerful information for somebody who's been really sick, chronic illness, and it needs to
heal and they need to be on it for years to finally get past what they've been fighting in
their life, their sicknesses and stuff. Renata says, AW, a bit of skin went in the bowl. Yeah,
I know. I know. You got good eyes. You got good eyes. We will find it if we can. I don't mind if
it's in there. It's just that, you know, if you're giving this to company or something like that,
company comes over and they're like, why is this chewy piece of skin inside my guacamole?
good. But yeah, it's in there somewhere. Okay. So let me get a nice fork right here for some
mashing. I will use this one. Okay. Now I'm not, the thing is like what people have to understand,
right, is that this is a perfect chance to put medicine in your food because the fat hides
the flavor of really intense herb amounts. Like when you're using rosemary and thyme. So let's go
over this a little bit. So I got some thyme right here. It's out of the garden. I got some rosemary
out of the garden too. Let's cover this. This is medicine right here. This herb, it's incredible.
Now here's what I do. Now I cut these for the show. So I took this off my rosemary plant and
I cut these for the show, right?
But I don't do that.
I don't cut my rosemary plant ever.
I strip my rosemary plant.
So here's how I do it.
Is say this rosemary plant is still here
and I'm outside right now
and I'm going up to my rosemary plant.
For this show, I said, well, I'm gonna cut these.
So let me go and cut these for everybody for this show.
So I wanna show them this, all right?
Okay, there we go.
I cut these.
This is for the show.
Now, I don't do that. This is what I do, even though I had to do for the trip. This is what I do.
Instead of cutting them, I take my hand and I pull the leaves off, but I leave the stem. So let's do
that now. So just pretend this is just sitting out there, right? Okay. I'm outside now, right?
That's what I do. Did you see that? So when I'm making my food at home,
I leave that stem like that on the plant and then I have all the rosemary in my hand. I'll show you
a close-up real quick. Now the reason why I do this is because the leaves will grow back on this stem
faster than if you cut the whole stem and now you're kind of just basically cutting down and
cutting back your rosemary plant and then you're not going to be able to use it all the time because
it's going to need to grow and it could take a long time. So what I like doing is stripping the
plant down. So it's something I want to show you guys right there that I thought was important.
You know, piece of important information there. Mary Ann says, AW, please tell our friends why
they should wash them. First, the avocados. Why bother washing the avocado? You can get all the
germs you want. That's sitting there in the grocery store and everybody's walking by and
they're all walking by and they're like, who cares? They just came out of the bathroom and
they just wiped their butt. Do you know how they wipe their butt? Do you know how people wipe their
butt? Are they good at it? Right? Because last I've known all these years, people who wipe their
butt with the toilet paper still get everything from their butt all over their hands. They're not
careful. So everybody just going to the store and grabbing everything. Yeah. And whatnot. Of course,
that's just one thing. Lots of sneezing going on. My God. But that's okay. You know, it doesn't
matter if anybody sneezes on your avocados in the store either. Who cares, right? Don't wash them,
right? It doesn't matter. Oh, the carriage. Oh, there's only a hundred varieties of streptococcus
on a carriage handle, but that's okay. So everybody pushing their carriage to the store,
they can just touch the avocados and kind of look for one. Oh, I'm looking for one right here. Oops,
I spit on them. Uh-oh, I was talking to someone and spit flung out of my mouth on the avocados,
but don't wash them because you don't need to wash them. Just take them home from the store
and just cut right in there and make sure your kids and you and everybody is just feeding and
whatever. No big deal. That's why it's important to wash them. And that's just a couple of reasons.
There's a lot more reasons, right? So what I'm doing here, right? So I'm just kind of mashing
these lightly at first. I don't want to puree these, right? Okay. And the other thing is the
knife will shove the germs in. So if you don't wash the outside and the skin, the knife is going
to drive all the germs in. Well, that's right. There's no such thing as germs, like people think.
Okay. That's why everybody just went through hell and back for the last couple of years,
and chronic illness is at its worst anyway. No, there's no germs. Of course not. Don't have to
worry about no bugs. Sue, it makes you stronger to get germs. Oh, it does. Sure. Susan Janet says,
I saw someone remove their mask in the produce section so they could pick their nose. Really?
And I bet you that one person that did that probably put the booger on that produce at the
same time. So, all right. Are you trying to make me laugh? Because booger jokes will do it. All
right, let's go. We have, we have stuff to do. You guys, I'm making the medicinal guacamole.
Let's take this serious. This is about serious medicine here in the guacamole.
Rise with Meltem says, I never washed my produce before MM. I'm just glad you're here. I'm glad
your learning so you can learn and you can do the things you need to do and protect yourself.
It matters. It does. You guys, if you just came on here, we're talking about Medical BU Podcast,
that Apple Podcast. You can listen to it on Spotify. Avocado, the avocado episode.
Please share it. You guys, can I ask you a favor? Share the episode if you can. Like send it to
people, just send it to them, right? Like share it because what that does is it spreads the word
and they can learn and heal, share the different episodes with everybody. If you can, that would
be awesome. But I hate asking anything of you guys, right? Definitely. Sontar says same. Now
everything gets a wash. All right. So we have our avocado in the bowl. I gave it kind of just a
a broken mash, right? To start with, I don't want to puree the avocado. You don't want to turn it
into like literally a cream sauce. If you enjoy the show, please leave a review on Apple and Spotify,
you guys, because the trolls like to kick my butt on the podcast. They've been doing it for years.
They love to just say the same old crap and try to knock the rating down.
So if you can, guys, if you can do, just leave a review on the Apple podcast, right?
Medical Wean podcast at Apple podcast.
If you can, that would help.
All right.
Let's get into the herbs.
I got to dice up some herbs.
Don't puree your guacamole.
You will have brown guacamole really fast.
Okay.
just letting you know lemon and lime stop it from browning or hold it back from browning
right and but you still don't want to puree it so let's move the guacamole over a little bit
okay let's chop up some herbs let's do that now so i got some rosemary right here
now this is a medicinal guacamole and what you're looking at is a lot of rosemary it's the way i do
it. You don't have to do it the way I do it. You can do it any way you want. I'm going to strip off
more of this. Okay. See how much rosemary is there? Look at that. I might even do a little
bit more. Check that out. You guys, that's the way I do it. Now this is very rosemary E for real.
Okay. Like this is really serious. Like amounts compared to that rosemary plant that sits on the
salmon at the restaurant. You know the rosemary plant that sits on the salmon in the restaurant?
Little piece of rosemary plant and you just move it over. This is like a lot of rosemary.
And I chop it really fine is what I do. Okay. That's how I like it.
So I get it to a point where then I'll chop it a little bit more too.
Just get it nice and good.
there you go. All right. So that's the rosemary part. I'm going to scoop it into my hand
and into the bowl. Sprinkle it right on top. See how much went in there? Now you may not like the
taste of this, so do less. How about just baby step in? You don't have to do a lot of that.
Let's get some more herbs here. Whoa. What's this? Right. So I took this out of the garden.
That's lemon balm. Okay. Now I like doing a little bit of lemon balm in the guacamole,
make it real medicinal. The herbs make it medicinal. Avocado itself on its own,
it's not medicinal enough to take care of what we're up against right now in the world of health,
meaning the problems people are up against, the pathogens, the metals, everything else that's
wrong with them. It's not enough to just eat an avocado as beautiful and pure and naturistic
that avocado is. It's still got the fat in there and that's okay. It's a better fat. But if we're
going to eat that avocado and eat that fat, let's make it medicine because we need things so we can
bite, sickness, and illness. Here's a little bit of lemon balm. Chopping up a little bit of lemon
balm real quick. That's going to go in the guacamole. Michelle L, trolls also getting
sneakier out there with their tactics. Oh, you wouldn't believe the things they said.
They act like they're an MMM. They're an MMM follower. They act like they've been like a fan.
I got all your books, but you're the worst person in the world. That's what they do.
Yeah, I want everybody to read this one star.
I got all your books.
I used to like you, AW, but then you're really the worst person in the world.
So, yeah, and I don't like the way you speak.
All right, so I'm chopping up some lemon balm.
Michelle L., use it as a vehicle for herbs.
You're using the avocado as a vehicle for herbs, right?
So, you guys, that's lemon balm right there going in.
with the lemon balm going in. Kathy Kirby, so should I not worry about eating avocado while
cleansing? All depends on what's happening. Read, cleanse, heal if you can. Make sure you get a
brain saver book too. So make sure that's happening, right? In the future, if you can.
These books are incredible. Listen to the podcast. Listen to the, I explained it in the podcast
episode, actually. It's in there. Just listen to the Medical Medium podcast. All right. So check
this out, you guys. These are garlic chives right here. So garlic chives. It's not a chive, but it's
a garlic chive, right? It's got a different flavor. It's got a garlicky flavor, but it's really
medicinal. So we're going to put some garlic chives in here, right? You're making a medicine
with your guacamole when you do this. Okay. So on Facebook, Karen, uh, write in says my daughter is
an amazing athlete because of your healing techniques. Thank you, Anthony. I'll tell her
I'm really proud of her. Incredible. Cause I can guarantee you she's working really hard.
can't give the credit to me. It's definitely all she's doing. She's working hard at everything.
Amazing. So I just chopped up some garlic chives right there.
And we're going to move on to some more stuff. That's incredible. She's using medical medium
information. So wonderful. She's working hard at it. She's becoming a better athlete.
very proud. I truly am. So those were garlic chives. Now we're going to be doing
some oregano. So I got some oregano here. Oregano has got a strong flavor,
but when you're using avocado to mask the flavor, intense flavors of these herbs,
you're using it, right? As a vehicle, like Michelle said, that's what you're doing.
so I'm doing some now oregano now this guacamole is getting really medicinal
that might have been a weed right there from the garden so
all right there we go got some oregano now so let's chop up that
all right so now we have rosemary in there we have oregano in there garlic chives in there
we're also going to put some scallions in so we're going to have that too
now you can chop them up as fine as you want i like it just fine enough there we go
perfect perfect for me it's the way i like it so let me just give you a little window in this
here's the guacamole coming together so far you're looking at a lot of herbs in there
You're looking at the medicine. It's the rosemary chopped up. It's the oregano chopped up. It's the
garlic chives chopped up right there. It's the lemon balm. There's a little bit of lemon balm
in there. Let's keep on going because we got some work to do. Sage right there. Incredible.
Jane, Nicole, I biked 14 miles yesterday on my 63rd birthday because of medical medium. Thank you.
incredible Wow you're over there on Facebook amazing now I'm chopping up
sage think about this right here we're using these potent herbs so we got sage
in there we got rosemary in there we got oregano in there how incredible is this
right sage is really powerful incredible
culinary Arab, right? There we go. We got the sage now. That's going in the guacamole. Let's keep it
going, you guys. Let's get a little bit of time. Now this time I dried out a little bit right here.
So I dried this out a little bit. So what I'm doing is I'm kind of just taking it right off
the stems. Don't even need to really chop this. It's dry. It's nice and fine. I'll give it a light
chop. Here it is. You got your thyme, right? You guys know how I think about thyme. You guys know
I love it. Putting that in the guacamole. Let's keep on going. Scallions, right? Oh, we got some
right here. Look at this. I always cut off the roots. I want to show you guys. Here's what I do.
Cut off the roots. I didn't have to cut that. I could have cut back even better than that,
but I was doing that pretty quick, right? So I like scallions inside my guacamole. Flavors it
nicely, hides well, as well as, you know, like if you're somebody that's really, you don't like that
onion flavor, gives it texture too. So that's what's incredible about the scallions. Gives the
guacamole texture. Something in there, right? I like my guacamole nice and like I want things in
there, right? Incredible. Any particular sage, you can use the one that you like best for sure.
So let's move on. We've got some scallions in there. Okay, here's one that's interesting.
mustard greens you guys mustard greens now the world of food science right believes it's just
a green mustard greens but mustard greens should be classified as an herb it's a mistake it's not
classified correctly out there. People don't know that that is an herb and it should be classified
as such. Very medicinal, very spicy, very strong, but really, really medicinal. I put mustard greens
that came out of the garden because I'm growing some mustard greens right now.
Now, mustard greens are really too sharp for a lot of people. They can't eat them
because they're too sharp. They're like, oh my God, that was like horseradish in the worst way.
it was so sharp. Okay. Now I don't cut this up that fine. Mustard greens. I like because it's
a soft green. I like it to go in just like that. But what you guys have to know is that that's an
herb you're putting in very sharp, but the fat hides it. So you'll see here, look how herb that
is. That's herbed out. There's no weed in there. No weed, man. So it is just straight herb, right?
Good herb. So let's keep on moving. Let's go with, I think we got to do our peppers in there,
some hot peppers. Let's get a cayenne in that guacamole, right? Now listen, you can make it
the way you want to make it. You can just get some ideas here. What about that? You guys check
out the Medical Meme Podcast at Apple Podcasts, Avocado, RU Avocado Toast. Check out the episode.
I talk all about the avocado, stuff that's really important to know. It's a great episode.
Really proud of it. Now that's a cayenne pepper. Here's a jalapeno right there. That could go in
there too. It's a red jalapeno. Happens to be much hotter than a green when you let them go red like
that. That's out of the garden. I like to grow peppers. You know, I definitely love growing
peppers, right? That's a sweet pepper right there. And it's not a bell pepper like this,
but it's a sweet pepper. I'll show you guys if you want to see. And so this is, these are
obviously sweeter, milder. This has got a little bit of spice to it, right? So you can cut the
back off like that. Take the stem out. Okay. And then, so I like to cut this pretty small.
I even like the rind up inside of it, right? The pith, the pulp inside of it.
I don't want to mince this until it's too small. I like something to bite onto with this guacamole,
this medicinal guacamole. And I'm going to get that pepper in. All right. Incredible.
All right. So let's think about other stuff we need to put in too that we have here. So I think
we cover the herbs, which is really awesome. So we got that. Now let's get some lemon.
lemon in here. Actually, I'm going to cut an onion. So I'm looking like I don't know what
I'm doing for a second, but I'm looking for an onion, the right one here. So with this onion,
this is a red onion. They're usually bitier. They're usually hotter, right?
It's not a sweet onion. Sometimes there's some yellow onions that are just brutal, right? You
guys. I like to peel back the skin, and I'll tell you why, too. It's not that you can't eat those.
It's just that they're so chewy, they don't really break down, right? Like the skin. I know people
like to punish me. A lot of people love that. They love to punish AW and be like, the skin's where
the best stuff is. AW takes the skin off. He doesn't know what he's talking about. That proves
it. I'm not going to follow him anymore. He didn't know about this one, this one person says you got
to have the skin, right? But I like taking the skin off because the skin on the onions could be
hiding something from the market. Like people, like when they're grabbing their onions and they're,
you know, or, you know, stocking them and they got like bacteria and other things on their hands and
and the pathogens could get up under the skin.
So I like to kind of take a layer off, right?
Now, I'm going to put a little bit of this red onion in there.
That's what I like to do, okay?
I like to put a little bit of red onion in.
Don't want it too thick.
Don't want it too thin.
I'm going to chop that up.
Flip it around for a second.
Okay, that's going in.
Listen, if you don't like onion, if it's too sharp for you, you don't have to put it in your guacamole.
You can put just rosemary and sage, you guys.
But I'm making a really, really medicinal one.
So let's get the lemon.
Let's get the lime going.
Right?
So we got some lemons right there.
Okay?
And what you can do, too, which is incredible, is...
You can put lime in your guacamole.
Now, I don't put a lot of lemon in my guacamole.
I'm only putting a little bit of lemon.
By the way, lemon is medicine too.
It's medicinal for sure, okay?
I'm not putting a lot of lemon in.
I don't want my guacamole watery.
Don't want it too, too wet and watery.
That's number one, right?
Okay.
Now, check this out though.
right? Okay. Lime brings out avocado flavor like nothing else does. It has a reaction
with the sugar in avocado. So lime has a reaction with the sugar and the fat in avocado. So I love
lime. I like putting a lot of lime in my guacamole. It's one of my favorite things to do.
the flavor. Does it compare, I feel, personally? You guys, it just came on here. We're talking
about the avocado episode. You can obviously see I'm just a little pumped up about that episode.
Released it last night. I hope you guys heard it. Link is in description, right?
I'm going to do one more lime, so I'm going to go with two limes with this, with everything I got in
here. Someone yelled at me the other day and said, stop throwing fruit around. Stop tossing
fruit in the air, but I've been doing it, you know, my whole life. A lot of times the fruit might end
up on the floor. Something might hit something. I was over a friend's house a couple of years ago
and I threw a piece of fruit in the air and it knocked over his wine glass, which I thought was
funny because I wasn't drinking wine. And the wine glass knocked over and the wine went on his carpet
and it was a white carpet. So let's talk about salt. That's the next thing right now. If you
guys got a second, okay. I feel like that's perfect amount of lime for the moment. Now
everybody loves salt in their guacamole, right? Or pepper, salt and pepper. They love salt.
Here's why I don't use salt in my guacamole. First of all, I'm not a big salt fan because
you don't want too much salt in your diet because it ends up building up. It ends up building up in
your liver. It can build up in your brain. I talk about that in the brain books. You got to check
it out when you get a chance and check these brain books out. But the reason why I don't like salt
in guacamole is it sweats it. I don't want everything sweating because what salt does in
here is it sweats the onion. It sweats the pepper. It sweats the avocado. So it starts to disfigure
it. It starts to pull moisture out of it in the wrong way. You don't want to do that. And then it
turns into kind of like a sweaty slop. So I don't like putting salt in the guacamole. I like to use
lime as that salt. And then I like to use a celery stick as a tool because it's a salty tool,
but the right kind of salt, right? The good stuff. So you guys know, like written books,
books about the sodium that sits inside celery, right? Sodium cluster salt. It's a different
flavor. It's a whole different kind of composition. So I don't like to, I like it kind of a hunkier
guacamole for me. You guys might like it as a creamy puree. Not a big fan of it that way,
but I don't want whole halves in here. So I'm just kind of mashing up the whole halves, right?
Kind of breaking them up a little bit. There we go. So that when you stick a cracker in there,
if you have guests or something, or you stick something in there, a chip, because you know,
someone might like some chips that you're not getting like stuck on a whole half of avocado.
Right now, mixing this up.
There we go. Now you can put tomato on top. You can put tomato on the side. You can do anything
like that. Let me chop up a couple of tools. One tool I like to use, which I'll show you right here
to actually scoop my guacamole. I'll show you in a minute. So let me start making a couple of tools
here. So here's one tool I use, which people think I'm crazy, but I put guacamole right on a whole
half of onion like that. Now I know that like probably doesn't seem right. And someone's got
probably something to say about that. I'm sure like, but yeah, like, you know, meaning like,
cause it looks kind of like so intense. Someone's gonna be like, Oh my God, how does he do that?
like so I take like pieces of onion that are big pieces like this and I like to use that
let me chop up some bell pepper that's a great tool to put guacamole on right there
so what you can do is you can make some some bell pepper slices right here
so I'm just going to prepare these make a little crudite you could have it with your guacamole
right got some bell pepper that's amazing that'll go in
and celery sticks is another great thing all on its own
you guys have you just got here we're making a medicinal guacamole we actually already made it
okay so i got a cucumber right here
Now you can peel the cucumber if you want. I washed this cucumber really good. But the thing about cucumbers, though, organic produce does have, they still use a coating on the outside of a lot of, a lot of them.
So let me just see if I can just kind of take down the skin a little bit.
Real quick for you guys.
There we go.
Not going to take it completely off, but...
Take some of it off.
There you go.
Amazing.
I don't like using the skin of the cucumber, personally.
unless it came out of the garden. Big difference right there. Unless it came out of the garden,
and that's another story right there, okay? So I'm going to do some cucumber slices.
I like to do that as an option.
You can also do cucumber sticks. That's another way to do it, right?
So I'll do two kinds. Get this ready for you guys.
And then I'm going to actually cut the sticks right here like that.
Okay.
You can get some of them like that. It's an option. All right. I've got some onion pieces here.
This is just like a quick rendition of it. Like, but you can go with this.
why is the phone ringing who's calling me right now don't they know I'm doing
this so there we go you guys cutting some celery sticks right now which is
really awesome
got that cover
Nice. And of course you can do some tomato. Some tomato slices too. I like to
put guacamole on tomato slices. It's one of my favorite things to do. We got that
as well. Amazing. Cucumbers, tomatoes. Get some of those in here. All right.
So this is the herb guacamole right here. I don't know if it's the prettiest guacamole,
but this is what it is. I'll have you guys take a look.
Okay. So what I'm going to do is scoop some right in this bowl right here.
So this is a medicinal version. If I'm going to have guacamole, I want to know it's medicine,
right? That's what I want to know. Yes, you can eat a plain avocado, no problem. Of course you can.
Definitely can do that.
all right there we go right there you guys
take a look so what you see right here is you see this herb medicinal guacamole right in the
center okay and then you see some crackers by the way for people who like crackers check it out in
directory you guys if you want to check out what cracker that is you can find it on my directory
there's no fat in this cracker at all so there's no fat in there at all there's no oils there's no
vegetable oils there's nothing like that in there that's important right there so i'll show you the
cracker so i want to show you this too you guys get a close-up right there there it is
so you got your beautiful red onion okay i'm going to turn this around lost the lost the
picture there. There you go. You got everything on. You got your tomatoes on there. You got
red bell peppers, right? So I'm going to grab a tool really quick.
and I'm going to take a onion right here. Now I know this probably is hard for a lot of people
to do because onion is too strong for them, but I love it. That's one way I do it right there.
I'll do that as an option, right? Of course you can use cucumber slices. You can use celery sticks
too. Get a celery stick and dip it in there, which is great. No salt. There's so many trace
mineral salts in all these herbs, right? Mustard greens have trace mineral salts, a different kind,
right? Lemon balm even has a little bit of it. Sage does, rosemary does. And then with the lime
and the lemon. Honestly, it's incredible. I'm going to do a cucumber one right here. You guys
want to see close up and get a little bit of a cucumber there, right there. Amazing.
And you can do a tomato. So this is something I've always done as well. I'll put the herb
guacamole right on the tomato. You guys can see on TikTok. Okay. Let's take a look right there.
I'll put it right on top of the tomato, and that's how I'll eat it too.
So you guys see?
Mmm.
And if you want the crunch of a cracker, right, a fat-free cracker, you know, that's an option too.
It's such a good guacamole.
Mmm.
Who the heck is calling me, man?
This is Dr. So-and-so.
Yeah, Dr. So-and-so.
I graduated from the most prestigious university of all.
The medical university, you know what they told us about avocado?
They told us that avocado was poisonous.
And they're right, by golly, they're right.
Yes, I was in my mansion.
I was in my mansion
way up when we were skiing in the Alps
yes
and they brought us avocado
and I smacked it out of the waitress's hand
I stepped on the avocado
on the floor
and I told the manager
at that place
since I donated a lot of money in the area
to fire that waitress
and they fired her
how dare you give me an avocado
we were told in medical school
that avocados are toxic and poisonous
yes yes yes by the way i'm a hypocrite because i'm having some incredible guacamole right here
i'm gonna have to let you go hey guys incredible tone man says i thought you said
fats and carbs are a digestive disaster rice crackers and avocados right okay so you have
to understand something if you read the medical medium books you'll see the different levels that
you can do. See, we're not one size fits all, Tone Man. We're not. That's the whole point.
Medical medium information was never one size fits all. Everybody can customize their healing
as far as they need to go in the way they need to do it. Some people have a stronger liver.
Some people already healed. They already healed. They did the work, right? Some people can do a
few different supplements. Some people can do the three, six, nine. They can customize it.
And then you need options for guests. So say, say, yeah, free on it, right? For guests,
you'll have somebody that comes over that wants like ham and cheese sandwiches. And you can be
like, no, have this fat free rice cracker with this herb, powerful, medicinal herbal guacamole
right here. It's a matter of like having that option too, for family and friends. You might have
a family member that's going to eat a bread and butter sandwich. So you give them a fat-free
rice cracker. They're going to eat a gluten-based bread and butter cow dairy sandwich. Or have the
avocado with bell pepper. Tone Man, you could do that. Check this out. You can just take the
red bell pepper. You don't need to have your rice cracker, right? Boom. That's how you're doing it,
man. And so it's incredible. And check this out, you guys.
this is not one size fits all. But thank you, Tony, man, you're amazing for being here. It's
not one size fits all. It's about customizing. And there's people that are going to eat avocado
anyway. So guess what? Have them eat it in a way that's medicinal. Do you know how much medicine
is inside that guacamole, right? And I believe in avocados. I think it's one of the greatest
transition tools. I want you to know that I've relied on the avocado. I have a connection to
the avocado for saving people's lives. I've been able to get people off of eggs so their chronic
illness can actually go away. I use the avocado to get them off of eggs. I use the avocado to get
them off of something bad that was holding their healing back. It is an incredible transition tool.
I admire it and respect it. Darlene, you talked about this earlier about our livers and if they
are truly bad or off or not. Listen to the podcast, you guys, Medical Meant Podcast at Apple Podcast.
Check it out. Link is in the description. I'm going to do another live pretty soon.
You guys, why don't you come along to the next live? I'm going to try to do an IG live and put
TikTok back on and Telegram. I love you guys, all right? Can't wait to do this again. I'm going to
make another one
