Making millet, lettuce, patty, burgers right there. This is gonna be incredible.
Right out of Brainsaver Protocols. We're talking also about the agenda with Daylight Savings Time.
Daylight Savings Agenda. We're gonna talk about that too. Plus, we're gonna get into cutting boards a little bit.
Got a cutting board right here. Is it big enough? We're gonna get into this too.
Is there bacteria on your cutting board? Is there mold on your cutting board?
How do you take care of your cutting board? What do you do? What's the secret?
Everybody's slathering oil on their cutting board. Some people slather Crisco on their cutting board.
Some people slather pork fat on their cutting board. Some people put olive oil on their cutting
board. Some people are pretty smart, they think, and they're putting avocado oil on their cutting
board. And some people even go a little bit further and they're like, over here at our
household we put hemp seed oil on our cutting board here because we really got our stuff together
because we know so much we're going to talk about all that is it right is it wrong what's the best
options do you even have a cutting board if you don't and you decide to get one someday you might
want these tips and this information because i can promise you this it's going to be really
interesting extremely interesting okay first of all i just want to do a couple little things
before we go into daylight savings hell.
That's what I call it, daylight savings hell.
Before I go into that a little bit,
I just want to see what I got here.
What am I looking at?
I'm looking at some potatoes
because I'm going to be making some crinkle cut fries
with a little crinkle knife right here.
I'm going to make some crinkle fries
because I'm having burgers.
I'm going to do the millet burgers.
In this pot right here,
I got some millet piping freaking hot right there
in this pot.
You can see it.
Okay. And then what I have here is an assortment of leafy greens, leafy greens, a term I did not
hear before medical medium information. Didn't hear it. The hygienic health movement. They didn't
talk about leafy greens. The most they ever said was romaine lettuce going all the way back. The
raw folks, they didn't talk about leafy greens. The raw folks were just eating lettuce and the
health movement in general, didn't talk about leafy greens and leafy herbal greens, like herb
greens. Didn't talk about that either. But we did something in the health realm, Spirit of Compassion
and I and the medical medium team helping. We got the word out there about leafy greens.
Yes, we got the word out there. And now you hear it in the strangest places. A friend of mine said
they saw a commercial, a TV commercial. It was like one of the fast food restaurants. And the
guy on there was like, we have leafy greens with our chicken and our burgers. And I was like,
ah, don't want to hear it. I don't want to hear it because first of all, it's ridiculous because
it's a term, it's a medical medium, a term, and it's important to know that because it brings you
back to the importance of leafy greens, like all about it and why and everything around it and how
it's so important. Those details are critical. Remember the details matter with all of it.
It's not that I want a plug for every single thing M.M. Info did.
No, I mean, that would be nice to get people back to the start, right?
But most importantly, it's about the chronically ill.
And they're actually bumping into walls and they're looking for help.
And they've seen 10 doctors and they've done a ton of antibiotic treatments.
They've done a ton of this and a ton of that.
And they've tried everything and they've been in oxygen chambers.
They like buy oxygen chambers and they're in oxygen therapy.
And they're just laying in there for hours upon hours, you know, thinking the oxygen chamber is going to like just fix them.
And next thing you know, they're dipping into cold bathtubs covered in ice.
And they're doing that. And next thing you know, they're trying something else.
And it's endless, endless, endless.
And they try this supplement, that supplement, this elixir, that elixir.
And they stay sick. And when they find medical medium information, something happens.
You guys know. Have you been around from the first book that was released?
Something magical happens. You actually find out why you're sick, like really find out why you're sick and how to heal.
And then you're on your journey and then you're healing and you're moving forward and it matters.
But today we're talking about cutting boards. We're going to be talking about cutting boards today.
I hope you have your cutting board ready. Do you have your cutting board in front of you right now?
We're going to be making the millet burgers too. Beef burgers. We're going to be making greasy beef burgers, bovine burgers.
with the juices from the animal grease, all grease dripping out of the meat and the blood all cooked up in the burger.
We're not going to do those.
We're doing, there's nothing wrong if someone actually eats meat.
Half the medical meme community, I think, are meat eaters, of course, because we are not discriminatory to animal protein.
And you can actually heal while doing animal protein, but you have to know how to do it.
And you can actually heal if you're vegan.
You just have to know how to do it.
And you can heal if you're pescetarian, just need to know how to do it.
You can heal if you're vegetarian and doing medical medium.
You just need to know how to do it.
And then you can do it.
So let's do it.
All right.
So moving on, moving on.
Okay.
Good, good, good call.
All right.
Let's start with, I just want to make sure my millet is ready.
So I want to get a close up on this if I can.
I'm going to put the pot right down here.
Here we are.
that's the millet right there. I'm going to take my wooden spoon and I'm just going to mix it up
and make sure it's done. It's done. It's looking good. Okay. I just wanted to do that first. I'm
going to make sure it's nice and ready. I just cooked it. Let's talk about daylight savings time.
Have you ever been in a situation where daylight savings time happens and you feel worn down from
it? Now I know if many of you guys know medical medium information going back, I've talked about
it first in the health realm. It wasn't considered a health issue. So MMInfo brought daylight savings
to town as far as in the chronic Leolin health department and health issues. Other than that,
it wasn't talked about except for other reasons like the economy. So why was daylight savings put
together? One of the biggest reasons was economics, economy. It was to benefit the economy, the bottom
line, the dollar. And that's why daylight savings came to town. But is that the real reason? Because
remember this, there's always some sinister evil plot behind a lot of the big mainstream things
going on. Now I'm not saying everything mainstream has an evil plot behind it, but believe me,
most everything in mainstream does have an evil plot. And there are things in the alternative
stream that have evil plots too along with it but this one here daylight savings is on another level
of evil one of the reasons why they do daylight savings is to make your life miserable yes now
the powers that be on this planet the illumination on this planet they think every way possible
They think in any way possible, how can they make human life on this planet more difficult, a bigger struggle, much more of a hard time, obstacles, pitfalls, traps, tiger snares.
And so one of those is let's change the time around.
Let's do that on people.
We'll have them running on the hamster wheel.
We'll have them tripping over themselves.
You might think, well, how does it really hurt us?
You know, when the time change comes, everything should be fine.
I'm okay.
Just a little extra tired when the time change comes.
But it's more than that.
It throws off people who are sensitive.
It throws off people who are struggling and sick.
It throws off people mentally, emotionally.
It's a trigger for people who are bipolar, a trigger for people who have depression, anxiety, OCD.
OCD is a big one right there.
One thing that people don't understand is when daylight savings occurs,
when they change the clock, when they turn it back or forward,
OCD and many people, most people, they struggle.
They may not even attribute it to that time change,
but it can throw people with OCD into a major tailspin,
one that can set them back for months until the time gets changed again.
And then after they've somehow stabilized with their OCD, even though they're struggling and other things may trigger them, comes along the time change again.
And then somebody with OCD, boom, they're now triggered again.
And they're on that hamster wheel of OCD hell because of the time change.
Now, you may think, well, hey, why would the illumination be thinking about things like this?
They do. Massive think tanks with massive money behind it and evil doers that do sit around and make charts and PowerPoints on this very stuff because they think about the things that make our lives worse and more miserable.
Like, for instance, baby formula. Baby formula with GMO corn oil, GMO soy in it, the worst ingredients you've ever seen in it. Baby formula. You would think the world would know by now that they can make a better, healthier baby formula for moms that can't breastfeed. But no, they won't, and they won't go there.
Instead, the baby formula will be the worst crap there is.
There's a reason for that.
This is what they want.
Same thing with daylight savings.
I can make a list of this stuff going all the way back for years
about the things that they actually purposely make the way they do
so that it causes more trouble or harm or difficulties.
So daylight savings.
So why should that bother anybody overall?
You have some type of emotional struggles, whatever it is, or you've got some type of condition, a mental condition you're suffering and struggling from.
Anxiety, depression, sadness, depersonalization, that's a big one.
It throws off the neurons.
It actually sends neurons in a tailspin.
So the first thing that happens when the time changes forcibly is neurons start to heat up.
When they heat up, metals start to cook.
They start to oxidize faster.
They start to move around.
And what happens is our brain is challenged.
So every time there's a time change, our brain becomes challenged.
Now, do you think indigenous cultures, going all the way back, do you think the Native Americans, you think they had a time change going on?
You think so?
So when November 1st came along in a Native American village, make sure you tell everybody across North America, everybody, that we're going to change the time.
We're going to do that.
It just doesn't happen.
It never did.
but we do it here because as the centuries have gone by and time has gone by certain powers that
be govern the planet and we know that you know that if you still don't know that then uh that's
a nice bubble you're in i'd like to climb into that bubble with you and be like yeah the world
is perfect nothing's going on this bubble's amazing give me this bubble you're in i would
love that bubble. But it's not really truly reality of what's happening. And daylight savings
is a prime example, prime example of how the world works, of how the hierarchy works.
So when it comes down to daylight savings time, when it comes down to spring ahead, fall back,
and everything else that they've termed it and coined it, it disturbs balance. So it's geared
and created just to disturb the balance of life. And if you're somebody and it really doesn't throw
you much, it doesn't throw you much, but it does, does throw you much. Now canary in the coal mine,
I want to go into that a little bit. So what's a canary in a coal mine? So you got a canary,
nice yellow canary right here. And it's in a cage in a mine carved deep into the rock tunnel,
deep into the rock, right? When the air and the oxygen, the oxygen starts to diminish,
the canary sings a different tune and the miners hear it. They hear a canary struggling.
So the point is, is you don't want to wait until the canary dies
and falls to the bottom of the cage. You want to hear the canary sing a different tune.
You want to hear the canary say something different. So when the miners were working,
it wasn't just about checking the bird in the box or checking the bird in the cage. Oh,
it's still alive. We're okay. Let's keep on mining. Let's keep on mining, right? The bird's okay
in the cage, they would pay detailed attention to the canary because they didn't have oxygen
meters back then. They couldn't be like, well, the oxygen in this cave we just dug is actually
diminishing. It's at 15% oxygen. Now it's at 14% oxygen. Now it's on 12% oxygen. Now we're down at
8% oxygen and we're struggling. They didn't have the meters. So they used the canary. And when the
canary would actually sing a different tune. It's the sound, the voice of the canary, the chirp,
would alter. And that's the first thing you looked for. What's happening? The last thing you wanted
is to just get down into that hole and look into that cage and see a canary dead and then realize
you can't breathe and you can't make it back. Daylight savings time is like sucking the oxygen
out of human life. Ever so gently, ever so small, ever so subtle, but that's what it does.
When you're 90 years old, if you've been blessed to make it to 90,
and you're in a nursing home,
that time change can determine life or death.
That time change can get a worker
who's taking care of a 90-year-old in a nursing home
off their game.
That time change can get a conductor of a train
with a bunch of passengers in it off their game.
That time change can get a pilot in the sky in a plane off their game.
It can change the way we feel, the way we think,
can make us more forgetful in the moment,
can make us more apprehensive,
can make us less discerning,
can make us too discerning,
can throw off our judgment calls.
And so every time a time change, time changes, and they don't measure this because they don't want to measure this.
Science doesn't want to look at this.
Every time the time changes, a bunch of shit happens on this planet.
A bunch of accidents happen.
A bunch of moms driving their kids to school crash.
Yeah, all in different states, in different cities, in different towns.
Because they're off their game.
Maybe a mom didn't get their caffeine and they're all groggy headed because they're just sick every day.
Maybe a mom got too much caffeine.
Maybe whatever.
Whatever it is.
Or maybe a dad on a construction job because rushing to work is the time change.
Maybe somebody else.
Maybe somebody who's drunk all night, all jacked up.
They're usually used to getting home at four in the morning.
They time their alcohol consumption as they leave the party or the bar or the club.
and that time change throws something off and now boom, they're crashed with somebody else.
They shouldn't have been driving drunk, but either way they had their system down while
they were driving drunk and now their system's thrown off. It's these subtleties I'm just talking
about. All these different subtleties. You're not measuring it. Science isn't measuring it.
No one's measuring it. But when it happens, the illumination powers that be are measuring it.
They know what's happening and they know a shit storm occurs every time the time changes.
They know it.
These people are off their game.
And they know the people that are the most sensitive feel it the worst like the canary.
And when we're talking about the chronically ill, when we're talking about sick people, we're talking about canaries.
People who they're sensitive.
They can't be that indestructible 22-year-old that hasn't really had a health challenge yet.
that's working out every day and doing this and doing that, drinking what they want,
eating what they want, running here, going here, and surfing here.
They can't be like that right now in their life.
They're not at that state.
They're at a place where they got tics and tremors and vibrations through the body
and sleep problems and sleep apnea, insomnia, all kinds of different mental issues too.
Depression, anxiety, OCD, bipolar, whatever.
All the different things they got going on.
And then you get old people that are older, elders, time change knocks them hard.
It knocks grandpa and grandma and great-grandma and great-grandpa hard.
And the powers that be, the hierarchy knows this and understands this, completely understands this,
because that's the whole nature of the deception, and that's part of the evil.
Now, it's not the greatest evil in the world.
It's not the biggest evil in the world.
But let me tell you, it changes.
when that time changes, then everything on the planet changes and shit happens and calamity
occurs. Happenstance happens everywhere. Everywhere. Happenstance happens here. Happenstance happens
there. Happenstance happens there. And shit goes wrong all around wherever they've done that time
switch on people. It throws them off. People who can't see good and can't drive at night end up
driving in the dark now. When they never drove in the dark at that time of day, when that time
changes and now they're driving in the dark for the first time at that time of day when they never
did before, calamity happens. They're in an accident on a highway and somebody else gets
killed. This is the stuff they revel in and love. They love this destruction. They love
injuries. They love hardship. They love sickness. And the thing is, the time change that worsens
chronic illness. It worsens all the canaries and chronic illness. It starts to break them down a
little bit and then you got to recover and recoup. And then the next one comes, you got to recover
and recoup. And it's not like daylight savings, the wizard of daylight savings in the sky isn't
saying, make sure you drink extra celery juice. Make sure you do your HMDS. Make sure you take
care of yourself. Make sure you do your spinach soup. Make sure you do your aloe vera. They're
not telling you to do that. Make sure you do your zinc. Make sure you do more B12 to overcompensate
for the daylight savings time. It's not like this big pie in the sky and I in the sky, big brother
and so forth up there isn't telling you, you should probably be on more B12 when we change the time on
you and mess you up. But they don't because nobody cares. It's a term I know very well. Nobody cares.
That's how it works in this world. Death by a thousand cuts is something they love to do too.
It's all packaged in the same thing, you know?
What's crazy is here we are.
You think that people are looking out for the chronically ill.
You think that's happening now.
After all the work I've done for 35 years, all the work I'm sure a lot of other people have done,
helping people with chronic illness, you think that the message would be out there.
But no, people with chronic illness still get told they're crazy, still get told they're lazy,
still get told there's nothing wrong with them.
It's all in their head that they're make-believing their symptoms, conditions, and their diagnoses.
They're still being told all this stuff.
And then on top of it, there's all this sand being thrown in everybody's face.
There's all these monkey wrenches being thrown in everybody's wheel.
And that's how it's done on this planet.
But the daylight savings is the hierarchies kind of like April Fool's Day on everybody.
That's how it works.
It's there for a reason in hopes that the numbers rise.
every time they switch that time, fatalities rise. Yeah, that's right. And with every fatality,
there's a game for illumination. With every sick person, there's a game.
With every person that gets sicker and sicker and a problem happens, there's a game and a reliance
on the system and a reliance on the medical system. That's how it's built. Daylight savings
time is all about helping to break the medical system. And when you help to break the medical
system, things just start falling apart everywhere and all around. And that's part of what the
illumination does. And that's part of daylight savings time. Let's go into cutting boards a
little bit. We got stuff to make though. Oh no, pressure, pressure. I got food to make.
but we I'm gonna get some fries going let's get some fries crinkle cut fries
all right so what I'm gonna do is I'm gonna take this huge potato right here
this huge russet potato and I'm gonna start making some crinkle cut fries these
were just recently steamed they weren't in the fridge but they're still working
out pretty good here so let me just cut these up I'll show you guys to what it
looks like. There we go. All right, so I'm going to make a bunch of these to just bear with me here.
So what I'm doing is I'm making fries because I like fries with my burger.
You know what's incredible about these millet burgers?
They don't taste like, you know, that like MSG and that gluten fake meat stuff. And even the
fake meats that don't have gluten in them, still got all kinds of hidden flavors in there,
natural flavors and MSG in there. And you don't have to worry about that with these burgers.
But I like fries with these burgers. So I'm going to pop some of these on here right now.
Just bear with me. These are, that's going to be one big fry right there. Nice. A couple of these
fries are going to be really big. I can see already. So we're making some crinkle fries,
and then we're going to go into cutting boards. So you have your cutting board in front of you.
Just curious if you do.
All right.
You have your cutting board in front of you, too.
We're going to talk about that.
I think you're going to be quite surprised about today's show because I am at your service right here.
I'm going to give you lots of tips that you may not have heard about cutting boards.
I think it's going to be fun.
It's going to be exciting.
All right.
Let's get some of these fries going.
Now you might just want fries that aren't crinkle cut, but I like this crinkle cut knife.
I can say crinkle a thousand times.
Crinkle cut, crinkle cut.
I just, for some reason I like the sound of it.
I'm going to make some crinkle fries.
That's what I'm going to do.
I'm using a steamed potato, so let's not get confused.
This is a steamed potato.
It's already been cooked.
I'm doing it.
So it's just, it's faster because you know I'm live right here.
Yeah, there we go.
Guys, let's make some fries here.
Boom.
Get these on the plate.
I'm still here.
And I think I'll bring this over a little bit.
And it makes them crunchy on the outside too.
When you do steamed potatoes, they actually get crunchy on the outside.
How cool is that?
Yep.
All right.
Let me just cut a few more.
I hope you enjoyed my Daylight Savings Talk.
There we go.
And I'm sure I'll be punished greatly for it.
with extra censorship with that sauce.
I remember when my YouTube channel was censored,
because it's still censored.
Even though you guys are on there, some of you,
I remember when it was censored in,
I think it was 2020.
And,
yeah,
we were getting like 60,000 views
really quick, 80,000 views really quick, 100,000 views. People were getting notifications and then
YouTube censored our YouTube channel. I know we're lucky if somebody can find it right now.
Mike Charles, what's happening, man? What temp do you cook them at when you're using steamed?
I cook them at 400, but you don't want to go too high. You don't want to go too low.
375 to 4.25.
If you go to 4.25,
you might be toasting those babies
if you go to 4.25, man.
Good to see you, by the way, Mike.
Alright.
Thank you.
Do some crinkle business here.
Alright.
And then Twitter was censored
years ago, too.
So my Twitter channel was censored long before Twitter was actually censoring people.
And then you know how Twitter says they don't censor anymore?
They haven't taken the censorship off my Twitter.
I don't know why, but here we go.
Alright.
Here we are.
and I think I'm going to put a couple more here
so they're shadowed you know so so uh that's shadowed
okay I'm going to put some spices on these let me just get these set up and we're good
Nice. These are steak fries I'm making you guys. Some of them break apart a little bit
but that's okay. Alright. I'm going to move these over. You guys don't mind? I'm just
gonna kind of do a little sweeping on the board here because I might do some
demo stuff on this board about cutting boards all right Jackie says I don't get
notifications anymore yeah on YouTube yeah that my YouTube was censored I
think in 2020 or late 2019 I think we're getting like six seven eight hundred
thousand views and four hundred thousand views six hundred thousand views right
we weren't running any ads we were just getting views it wasn't censored and
then they censored us still censored on YouTube Paulette says twitch sends
notifications twitch does amazing twitch twitch twitch I like that one
all right let's get these in throw a little spice on them I'm gonna do a
little freak on here bring it over twitch twitching I like twitch it's
amazing you know when that platform came out I thought it was stitch you know I
was calling it stitch all the time all right putting a little bit of paprika on
these fries are you guys okay with that there we go can't wait to talk about
cutting boards. It's gonna be really fun. Okay. There we go. I'm putting this in.
All right, we're in the oven.
We got our millet right here getting ready for the millet burgers. We're going to do that in a
little bit. We're going to talk about cutting boards. We've got the crinkle fries in the oven.
Kevin, Buzzy B says, yeah, telegram informs. And then I just look it up. It's incredible. Yeah.
That's, that's amazing. All right. Let's get into the cutting board stuff. So you guys,
what do you do with your cutting board? How does it work for you?
How did like, what have you been taught about your cutting boards? What's happening there?
because, and what do you actually put on your cutting boards? Are you a vegetarian? Are you
plant-based? Are you somebody that you're plant-based, but somebody else in your family
is not plant-based? They're eating animal products and their animal products are going on the cutting
board. And you're just like, Oh my God, there's chicken on my cutting board. There's chicken on
my cutting board. And you're freaking out. Is that happening? Then you should have a separate
cutting board. So I will say this to anybody who's living in a house. This is my first tip
is if you're living in a house with somebody else that's actually cooking chicken and they're
cutting chicken up and it's on the cutting board and all that, and they take a sponge and they
clean it all up and everything. And you come along and you now actually do stuff on the cutting board.
You've got some lightest on here or whatever. It's like Russian roulette in the worst way.
So one of the tips I have to offer, which is definitely have a separate cutting board if it's
at all possible or flip the board and mark the board. So board flipping is my first tip of the
day, but we're going to go into mold and bacteria. We're going to go into some other stuff too. We
ain't done with just flipping the board. That's not the only thing we're going to talk about.
All right. So say I'm cooking a chicken here on this board
and I'm actually cooking a chicken, preparing a chicken and I'm cutting it up and it's raw and
it's all raw chicken on here. And you don't have another cutting board in the house, but somebody
does that and you don't want to actually, you know, use that board. You want to learn how to
flip the board, but you want to mark the board. So you want to make sure you put a permanent marker
somewhere on the edge that points an arrow down or points an arrow in a certain direction.
arrow pointing in a certain direction will be your side of the board. It's a really helpful thing to
do. So when someone's done and you want to make your food and someone actually had raw meat on
the board, some type of animal product or chicken on the board, you can flip it after they did it
and you got it. I see someone talking about peroxide and we're going to talk about peroxide
in the board. Peroxide ain't the only answer. So it's one tip all on its own. If you have somebody
in the family that's actually using something deadly like raw chicken because raw chicken
obviously can kill a lot of people it has in the past it just does it's not an anti-chicken talk
it's just a fact anybody who loves chicken eats chicken they have to be careful or they can get
in trouble and they can get really sick so when it comes down to cutting boards here's one tip
that's very important you don't want to get wetness under your cutting board if
your cutting board sitting there on the counter and it's a wood cutting board or
any kind especially wood because that's what we're talking about today you don't
want it moist or damp underneath the cutting board so what you want to do on
the counter with your cutting board is you want to take a dry towel and you
You want to get the board off the counter a little bit with a dry towel.
So you got your board on a towel.
What this does is if you have drippage, so you cut up tomatoes, you cut up something
wet, something juicy, you cut up fruit, apples, you're cutting lemons, and then dripping or
you're using water on your board for some reason, you're cleaning it and it drips, then
roll down, go down, and they end up going under the board. They travel under the board and mold
starts to happen very quickly, like instantaneously. Mold will start to grow underneath your cutting
board. Now mold does some weird stuff. Mold can travel through wood without it even looking like
it can. Mold doesn't just get down to, say, a millimeter layer inside your cutting board. Mold
can travel through the board. How does it travel through the board? Most everybody's cutting boards
are not one piece. They're glued together. Cutting boards are multiple pieces glued together.
That's what cutting boards are now. Long gone are the days where there was old oaks and old wood, old growth wood, where you cut this one piece, and that's your cutting board, this one piece of wood.
cutting boards are pieces put together mold will travel without it being seen through each slab
right through the glue mold loves glue the glue used for cutting boards
it actually can use glue to travel and so even though that glue is hard and that board is pressed
together mold can still grow through the glue and get deep into your board you might be somebody
that's like well only one side of my board has mold i'm going to flip the board over and a lot
of people do that i can't afford to get another board right now so i'm going to flip the board
over and the moldy side of the board is there. I like that. I like when people do that. That's a
good thing you can do. You can flip your board and have the mold on the other side. Eventually
though the mold will grow through the glue and you won't see the mold on your other side, your clean
side, but it will be there. It'll be within the glue itself through each section of the board.
another thing about mold and cutting boards is there's people out there that are mold freaks
they're making sure there's no mold in their house there's no mold under their kitchen
counter sinks there's no mold in their bathrooms there's no mold in their showers
they got mold meters and the mold meters are actually saying there's no mold in their house
but their board is moldy and they don't even know it they have a moldy board
now let's go into what we can lay on a board what we can put on a board you're thinking
you got to oil up your board first thing that happens when you get a brand new cutting board
is you're probably told or you're probably thinking that you got to oil up the board
so you got to drop a little bit on there so let's put a little on here right here
I'll show you two with a little close-up maybe we can get
but I'll put a little bit on put a lot more on there because people put
olive oil on their boards but I'm not telling you to put olive oil on your
boards my boards stay dry and oil free not
because I'm afraid of olive oil I'm not afraid of olive oil
not because I'm afraid of hemp oil not because I'm afraid of
walnut oil, not because I'm afraid of avocado oil, not because I'm afraid of coconut oil.
When you put oil on your cutting boards, you're proliferating the bacteria levels,
and you're proliferating the mold levels. So when you lay oil on your boards,
you're encapsulating mold and bacteria
in between the oil and the wood.
And then the bacteria stays alive and preserved within the oil
and then grows.
It grows. It spawns.
A couple of things go on.
That bacteria has oxygen that's on the surface of the air
and mixed in the oil when you rub it in.
So you're rubbing oxygen into the board.
Oxygen doesn't necessarily stop bacteria from growing.
That's how it works at all.
In this situation, you're rubbing the oil base with the oxygen
and you're mixing it all up with the bacteria.
You're shoving it down into the wood fibers and bacteria is really small.
And you think you've got a nice, clean, oily surface now
and instead you've got bacteria growing inside your board, underneath the oil, in the oil,
inside the wood fibers, in the wood pulp, you have bacteria growing. I don't recommend oiling
or fattening up your boards. It's not a good idea. You can't kill bacteria well.
the oil will also go deep down into the first or second layer a good millimeter maybe even two
millimeters of your board maybe even three millimeters of your board and harbor and safe
hold lots of bacteria and mold so you think you got a clean board i'm going to rub the oil on here
right here you think you got a clean board you think you're you oiled it up nice you protected
it, oiled up your board, and all you did was create a playground and a petri dish. Your board
becomes a petri dish for bacteria, viruses, if they're there. If somebody cut their finger while
cooking and they got an Epstein-Barr, somebody cut their finger while they're cooking and they
got HSV-1, 2, someone cut their finger and they got HHV-7, whatever it is, it's in the board,
Stenobaglovirus, HPV, it's in the board because it's not going to die. It's going to sit in the
board, on the board, and the oil is going to preserve it and keep it there for quite a long time.
And it might even procreate while it's actually there. Bacteria will for sure.
So I'm giving you this little tidbit right here, which is very important and valuable,
which is don't oil up your boards. Don't grease them up, oil them up, don't avocado oil them up,
don't walnut oil them up don't coconut oil them up don't sesame seed oil them up don't
don't oil them up and don't pork fat them don't crisco them don't stick some other kind of oil
don't vegetable oil them either blaine says wow wow now i realize i didn't have problems with mold
until properly oiled the board. Oiling your board will create a mold fest and a bacteria fest
in and on your board, eventually also possibly getting through your home.
Okay. Are you guys liking the tip so far? No. Should I keep going?
So you keep going? All right. Cleaning board. Let's hit it. You want your board dry. You want
your board clean. That's what you want. Always have a sponge designated for the board. This sponge
was in the toilet and in the bathroom. I accidentally designated this one for the bathroom
and for the toilet. But that's okay. I'll squeeze it out. That's all right. But clean this board.
The sponge was in the toilet. Clean in the toilet and sink. There are boogers in the sink that people
have and everything else. It's just all in there. And make sure you want to designate a sponge
specifically for your cutting boards.
That's your sponge.
That sponge isn't for your counters.
That sponge is not for your counters.
Really important tip, you guys.
You don't want that sponge for this, right?
You don't want this for...
I'm going to just do this here.
I'm going to do this.
I'm going to do this.
All right.
Oh, yeah.
I've got to get this clean.
I don't want anybody seeing this dirty here.
Get a good wipe.
I've got to get this cutting board done now, too.
Let's do this right here. Let's get the cutting board. Yeah. You see it everywhere. You see
everybody doing it. It's like, yeah, I'll get the counters. This done. Let's do this, this, this.
Let me do the sink over here. Never do that. Never do that. Reminds me of people that are like,
they're so anal and OCD about something, a certain something. I mean, something else is
just like, what? You ever run into that out there? There's people out there that are so
anal about something, like so anal about something, like off the charts, right? But then all of a
sudden they got this going on and they're doing this. It's like, what? I've seen people like,
don't dirty up my car. Don't put a single thing on the floor. Don't get sand in my car floor.
Don't get dust on my car. What is that? Is that a bag of chips? Don't get the grease from the bag
chips on a thing. But I'm going to go pick up a piece of gum off a sidewalk and they'll just
throw it in their mouth and chew it up. You don't think people do that? No, they don't. But they go
and do other things. They go on to a kissing fest. Maybe they go into a kissing fest where they're
kissing people. They got their mouth inside somebody else's mouth. They're exchanging every
single microbe and bacteria and virus. And meanwhile, you get in their car, they're screaming
at you because you actually touch your feet to the floor of the car. You want a designated sponge
for your cutting board. You just do. All right, let's go into some cleaning of the cutting board.
Cleaning, dry and clean. You want the wood dry. Now, what you'll see out there mainstream is no,
the wood will be ruined. Your cutting board will be ruined. You just bought a brand new
wooden cutting board and you're going to keep it all dry like that where it's dry. How are you
going to do that? You got to oil that board, man. You're destroying your cutting board.
You'll hear that out there. That's the mainstream view. Mainstream
isn't always right. You want your board dry to the bone. Of course, it's going to be wet when
it's wet because you're using your designated sponge and you're cleaning it and everything.
And we're going to go into that. Like, what do you use to clean your board? So let's head there
too. But first of all, you want your board dry, no oil, and you want it where the board looks
like it's starting to bleach, but you're not bleaching your board with bleach, which takes
me to another level there. What are you cleaning your board with? You want something that's going
to clean your board, but you want something that's not toxic. You want something that can help clean
it, but not toxic. And the lemon juice theory, it's a cute one where you put lemon juice on the
board. I've seen people do raw meat on the board and then they squeeze lemon afterwards and they
wash it down with lemon juice and they're like done. That's clean.
That's not enough. I just saw lemon on IG with a question. Lemon question? It's not enough.
You want nothing on here. No food, no fruit, no vegetable juice, no oils,
nothing but water, but you still need to clean the board. So here's one of the tricks. Your board
will end up collecting things, lots of different things on top of your hardened food, different
stuff. And after you've taken off the stuff that's loose, you take off all the stuff that's
loose. Okay. After you do that, you want to get water on your board. You want water. Water
becomes a killer for microbes,
not a thriver.
Check this out.
Nobody knows this stuff.
It's all MM info.
MM info.
What is it?
MM info.
Water is an inhibitor.
Why?
Water swells the wood.
It swells the wood.
it swells it. That swelling of the wood brings out bug killers naturally in the tree.
So you want water on your board, but you don't want oil.
What happens is the water on the board is going to loosen up hardened food, hardened this,
juices from things that are in there. It's going to harden. What it's going to do is it's going to
soften up the wood and it's going to loosen up the hardened things that are on your board.
And then you take off the hard stuff. You do your sponge, right?
You can get some more water on here and get it on here. But what happens is the wood swells
and the antimicrobials come out of the wood. Antimicrobials are naturally inside this wood
forever. You can have a cutting board that's 30 years old, 40 years old in your family line,
and that wood will still have antimicrobials in here forever sitting in here, but you can't
access them because you ain't got the key. If you're putting oil all over your board,
you'll never access them. It's never going to happen. You keep your boards wet with oil,
you're never going to access the antimicrobials. They're not going to come out and play.
When you keep that board dry and clean and you put water in that board to clean it,
what happens is, and you leave it even if it's for a couple of minutes, when you're cleaning a few
minutes, your wood starts to swell. When your wood starts to swell, the antimicrobials are now
leeching out. They're leeching out and they're killing stuff, naturally killing stuff. So nothing
can live deep within the wood of the board and harbor itself there.
You get your board clean.
Take a hand towel and dry it up now.
Now, say that wasn't, say you're somebody who had raw chicken on your board, you had beef on your board, you had raw fish on your board, you want to clean it like this, but then you want to do something else.
you want to bring in
the hydrogen peroxide.
This one hasn't been opened yet.
I'm going to open it.
I'm going to give you a play-by-play as I try to open this.
Okay.
Now we've got peroxide.
Peroxide won't destroy the wood's ability to release antimicrobials.
Keep that in mind.
Bleach will.
You don't want to use bleach or toxic cleaners, especially bleach, on top of your boards.
Bleach will destroy your natural antimicrobials that lie within the wood's surface and deep
within the wood of the tree. A tree will have a lifetime of antimicrobials built into it that
will seep out, right? Peroxide won't destroy that. So you put your peroxide on the board.
You can take your sponge that's designated for your board and you can move that peroxide around
your board just like this. And you can start making sure you kill that chicken salmonella,
that E. coli from the beef and whatever you want to get that peroxide on here,
just like I just did right there. Okay. Give it some time. Yvonne says unbelievable information.
unbelievable comment. Thank you.
Over here. Boom, boom, boom. I like that. Boom.
Boom, boom. I like it. All right. That's peroxide on the board. Ready? Take a towel.
You should watch this live a bunch of times because it might go in one ear, right?
It might go out the other ear by accident. Some of this stuff, there's a lot of info.
I just cleaned off the peroxide, but that's not all. Now, get some water on it. Rinse out your
sponge, your designated sponge. Rinse out your designated sponge. Now take off the residue of
the peroxide with water. Like that. Done. Done. That's it. Your wood will swell. The antimicrobials
will come out strong. Use a little bit of peroxide on there. Amazing. Natasha says,
Thank you so, so, so much for this information.
Wow, wow, wow, wow.
Right.
So I want to go into a little bit more of some other things.
Say you can't afford another cutting board.
You don't have the money.
You don't have the budget.
But your cutting board has mold on it.
You can see the mold on it.
What happens is that with a lot of people,
the mold usually starts on the other side of the board,
like this, the back of the board.
You have to have that towel underneath your board
because the juices of whatever you're doing are going to most likely end up falling down here
and soaking underneath the board in the counter. And it's going to sit there and fester and it's
going to soak itself back into the board, right? And you don't want to do that. You want to have
that towel and then you want to change that towel every like week or four days or five days. You
want to change the towel, flip it out, get a new towel down, put your board down. I got to check
the crinkle cut fries. Hold on. Nice. Crinkle cut fries are in the works. I might even pump this up
a little bit. Remember that question you had before? Like, what do you want your oven at?
I said 375 to 4 and a quarter. I'm playing with four and a quarter right now. I'm playing with
fire. I got the scrinkle cut fries going in there. Okay. I'm trying to remember. Is there anything
else about the cutting boards I want to tell you on this show? I think there can be, there are a
couple of things. Okay. Oh yeah, there is. Duh. Okay. When you oil your boards, you end up splintering
your wood. Last thing you need is splinters you can't really see going in a family member's throat
and getting stuck in there. Does it happen? Yeah, it does. Ever hear of somebody having
something going on with their throat, right? It can happen. Little splinters can get in places.
We can swallow the wood splinters. They can get hung up and jammed into the intestinal tract
lining for a year and just sit there in the lining and then the intestinal tract just calluses over it
eventually and it becomes a polyp in the intestinal tract. The point is the oil-based
surfaces eventually weaken the wood to such a point where it splinters so much easier when
you're cutting and chopping. So keep that in mind. You'll end up splintering without even seeing it.
let's see here's a question over on IG can you run it under the water in the sink to if the board is
smaller or it's better to just wait you can run it you can run it under the sink you can run it
under the sink if you can or want to just make sure the other side of the board is dry before
you place the board down on your counter on that towel on your counter here's something very
important about the cutting boards. Another tip I think I should say is the reason why you want a
towel underneath your board too is you don't want your board sliding. So when you're cutting fruits
and vegetables and meat and poultry or whatever you're cutting and chopping up, you don't want
the board accidentally moving on you and you cut your wrist, cut your hand, cut your finger.
That's why I like the towel, a nice towel underneath the board. That's one thing that's
really important too. People don't know that. Your board's going to get less damaged by the
way and last longer if you don't oil it. It's the opposite to what they say. So they say your board
will last forever if you oil it, but your board will actually weaken, go moldy, become problematic,
become a bacterial ridden board, and it'll start to wear out too faster than it should.
did you ever hear of a tree that's in a river underwater and it's petrified
did you ever hear about a tree that
and i wasn't even thinking of this like soc's giving me this right now do you ever you ever
hear about a tree that falls into a lake and it's underwater, it's in the mud and the water,
and it comes out of that lake, it's petrified, or it can be used all the same as if it was cut down.
Literally the 1865, they cut it down. It was logged. It got away. It went down under the water.
it lost track with all the other logs, right?
And you pull that out.
Do you guys know how this stuff works with wood?
And you pull that,
you can pull that oak tree out of the freaking river
and plane it and cut it.
Yeah.
It was water.
It was in the water.
Not in the oil.
It wasn't in the oil.
So why do I prefer wood over plastic? Well, plastic, I don't like all the little plastic
fibers. They peel off the board. You chop it up. You've got plastic. Little pieces you can't see
are everywhere. And you know the whole plastic thing. I won't give you guys a lecture on plastic.
You can read the medical medium books. I have lots of information about plastics in medical
me in books. And when it comes down to the plastic boards, you'll have a higher bacteria
range procreating on your boards. It's something you don't want. I prefer wood over plastic and
even glass. Now glass I don't like because you don't know it, but the glass shards are flaking.
They're flaking. So here's what they do with glass. So the glass cutting boards is they put a layer of
plastic on your glass cutting board. You guys know that? There's a layer of plastic you can
never see like plexiglass over your glass cutting board, over the glass. You can't see it.
That's supposed to give that coating for you, that chemical-based coating while you're cooking
and shopping and you're on your glass and all that. Eventually, you'll be eating all that
plexiglass, plastic crap, petroleum-based product that they laced on your glass cutting board.
You'll be eating that with your sandwiches.
You'll be eating that with your food.
And then when that wears off, guess what, you guys?
You'll be eating glass chips.
Not chips like the kind of chip where you chip a glass and it's a big chip and you see the chip fly or you see it get cut on a little sharp chip.
No.
When you use glass cutting boards, you won't see it.
But they actually temper the glass so it doesn't shatter the same.
So what happens is little micro flakes of glass come off the glass cutting board that you can't see.
It's wear and tear that you can't see.
little tiny bits and you eat it, you eat it and you won't before you won't even know it.
10 years later, you might start seeing something weird with your glass cutting board and you're
like, shit, I just ate all that stuff for years. Uma, SOC live.
All right, those French fries are cooking. Okay, I think I can start making food. You guys,
there's more information about cutting boards I can give you guys and provide you guys.
there is. We'll be here all day. That's okay. That's okay. I wouldn't, I'd rather be here all
day than anywhere else. And that's a fact, Jack. I'm going to put the cutting board down.
All right. As long as I'm permitted.
Okay. So I think what I'm going to do while those French fries, those crinkle cup fries are
or kicking ass in the oven. I think what I'm going to do is I'm going to start making,
I'm going to start chopping up an onion that's going to go inside this millet. First of all,
I'm going to add some potato starch. These are potato flakes, oil free, oil flip free.
I'm going to add some of these in here. Recipe calls for a tablespoon or so.
I'm going to mix this millet in right here with these potato flakes. I'm going to chop up an onion.
Okay. I'm going to crank up the heat on this a little bit. I'm going to add a little touch of
water. I'm going to show you the recipe in the book here. A little touch of water in
my millet with the heat up. It says that in the book, I think. And then this is the recipe we're
making. Look at that. Check this out. But it's going to look a little different today because
I got an assortment of leafy greens instead of iceberg lettuce. I couldn't find a good iceberg
lettuce in the store. Could not find one for the life of me. Sometimes they're really solid. You
just know you got a good one, right? But then it wasn't there though. It just didn't happen.
So these are garden stuff I have here all out of my garden. You guys, you have the protocols
book, you're missing out if you don't have it. You're missing out. I mean, seriously,
you're missing out. This is, this is mind blowing. It's not just a hundred recipes.
It's the heavy metal detox cleanses. It's like, it's the symptoms and conditions and protocols.
This is a life-saving book right here. And we'll go down in history long after I'm here
as one of the most profound healing books of all time. Mark my words right here on this recording.
And that's how it will be.
That's how incredible this book is.
You think I'm saying it because it's my book?
It's S.O.C.'s book and information.
I'm just the messenger.
It's got a companion book too.
Okay.
So what I'm doing is I'm mixing this in.
Got a companion book, which is mind blowing.
They're Bibles.
All right.
So I want to get some onion in here.
chop up a little bit of onion let's do some chopping action let's go all right
there we are
i'm doing good i'm doing good i'm doing good
all right let's get some onion chopped up it's going to go right in here
we're going to chop it up like really good though like we're going to mince it up pretty good okay
so I'm going to put it here, just do some kind of like, right, I don't want big pieces in my
burgers, this is going to go in here, and I don't want the onion cooked to death today,
I like it when it's also like this one way, let's get this onion in here,
now let's get some garlic in here, what you see is a pot of millet,
Mill it.
Nice.
Let's get a garlic clove in here.
Recipe calls for one garlic clove.
I'm guilty of putting in more many times.
Definitely guilty of putting more than one.
Definitely.
Check those fries.
Let's be quick.
We've got some crunch on those fries.
We've got some crunch on those fries.
All right, let's get a garlic clove going.
I want to chop this up and throw this in the millet.
Nice.
I just don't want the paper.
There we go.
Let's do a little chopping action here.
All right, let's get that in there.
okay that garlic is not from my garden that onion is not from my garden
but these greens are all the greens here i'll go through the greens in a little while it's
gonna be really fun i'm gonna mix this up in here i'm gonna let that heat get in here with the onions
okay bosnia says over there on youtube aw your nails look so healthy why thank you
i only get a manicure and a pedicure every week no i don't no i don't i don't i don't
my nails look healthy
okay it's mixing this up in here
okay i'm gonna add some spices in here too evelyn says is it true that when you cut garlic
wait 10 minutes before putting it in your food so it can release all its goodies
If you like to do that, that's fine.
You can do that.
Is it true?
No.
The fresher that garlic is, the fresher, like right in that moment, right in that second,
you break that paper, it's at its strongest.
Always at its strongest, releasing all its goodies instantly right off the running.
all right let's get some spices in here now I put a little bit of some different spices here
I'm going to put a little bit of thyme oregano in there let's get some paprika in here too
a little bit of that in there too all right let me show you here close up what we got
take a look guys what you'll see right here is the millet i'm moving it around in here it's
really hot i got some sun-dried tomato in there i already put in there i got some garlic i got
some onions i'm just going to give it a little bit of a mix okay i'm mixing up the paprika in there
if you want something else in here you can you can put hot pepper i might even throw a cayenne
in here. I don't know if I should or not. I got to think about it. I'd say no, I won't do that.
I won't put, okay, just giving it a mix. That's nice and hot. Look at that. That's millet.
Okay, right. I'm going to put a little bit more of the potato starch. This is a potato
flake add a little bit more these these millet burgers are gonna be insane
seriously all right I just want to mix it up nice there we go get it back on the
pot give it a little bit a couple minutes we'll get everything ready okay first thing I want to do
is I'm going to give it like about a couple of seconds let me check those crinkle cuts I'm
getting nervous now no pressure don't want to burn those fries now you guys are looking good
You're a little crispy, man.
You're a little crispy in some places.
Yep.
All right.
You're done.
You're done.
Nice.
Get you out.
Guys, bear with me.
I'm over here by the oven.
Not to worry.
See a little of these crinkle cuts.
Look at that.
That's insane.
All right, take a look.
You guys see that?
What you see right here is some serious, serious french fry action.
I like fries with my burgers.
Take a look.
See this?
This is the way I like it.
See this?
Crunchy.
A little bit of burn around the edges, but nice and crunchy.
Let's just see if we have, oh yeah, look at that grilled.
Dude, where's Bryce?
Where the heck is Bryce when you need him?
He would go sick with this.
Look at that.
After all that weed Bryce smokes, man, he'd be like downing these things in a second.
But you guys know, I don't smoke weed.
I don't need weed.
I don't need speed.
All right.
Right?
That is so good.
All right.
So on these french fries, I'm going to leave them on the pan a little bit for a few minutes.
And I'm going to start making the burgers.
I've got to get them frying up.
Okay?
The pan is hot.
Put them down over here for a second.
kind of move this over here all right
okay let me get the millet
in here
now this is some hot millet
all right guys do i look like i know what i'm doing
all right let's get the pan back on
lately some of this is on ig lately some other doctors are doing cooking shows too
like they are copying Anthony. They do copy Anthony. They copy Anthony on so many things.
You guys, I can give you a list of mile long, like a mile long. It's insane. All right. So
check this out. I'm just letting this cool down for a second. But then again, I can handle hot
temp. Like this is beaming, boiling, scalding hot right here. That's what this is. This is really hot.
I think I can still do it. So what you do is put a little water on your hands.
Okay. I'm going to grab some of this.
So I'm going to make a big burger.
right i'm gonna make a big burger you guys see this
now what you want to do do you ever do the chopped meat burgers right so many people love chopped
meat they love the chopped meat well this is a millet burger hmm okay right how's that
I'm getting it more round. There you go. See this? There you go. That's going on the pan.
I'm going to do three. Whoa, that's a big one. That's a really big one there. I don't know if
it should have been that big, but I can't help it. I'm wetting my hand again, right? I'm going
this over okay this is this is freaking hot this is even hot for me and I can
handle like heat on my hands I saw a comment in like the YouTube one time
someone was like they've never seen anything like it
all right I'm gonna add a little bit more to that
It doesn't help that I have hot water running out of there.
But that's fine.
Alright.
See?
This is going in.
It's another one.
Get one more.
There we go.
All right.
If you just got here, you've got to watch the show from the beginning is all I can tell
you.
If you just got here, watch the show from the beginning.
That's a smaller burger, a little bit smaller.
I'm going to pop that one right there.
Okay.
That's the mix.
Get it over here.
Sorry guys, we're in the medical medium kitchen and we're live.
That's how we do it.
We like to do stuff live.
Ready?
Get ready for the close up on the pan.
Get ready.
See them?
Boom.
Look at that.
Those are three millet burgers right there.
I got the heat cranked up.
like totally crazy. I got the heat cranked up. These are cooking. I got my fries over there.
Let's start making ketchup while these are cooking. So I got, I love this tomato paste.
You guys know it's on my directory. Check out my directory. Go to medicalmeme.com. Check out
the directory. No, I don't own the tomato paste company. How the crap I get if I even just show
anything. That's crazy. I don't sell programs. I don't sell this. I don't sell them. I'm not saying
I'm not going to do that someday, but still I don't sell this. I don't have subscription fees.
I don't do this. This is no paywalls everywhere. No firewalls everywhere. I want the Chronicle
to get all the information free. My podcast is no advertising advertisements going on.
where I have all those commercials on my podcast. I got none of that.
And on YouTube, the only reason why you see that there is we had that. We never
had ads running on our YouTube. They did that purposely to us, and we purposely don't collect
the money. We purposely don't collect the money. We say, you know that? YouTube? We're like,
screw you. I'm not even going to take that money. All right. Cause you're not even supposed to have
those commercials on my YouTube in the first place. So I'm not going to like take your money.
It's principle on that, man. All right. Let's go.
So I'm going to make some ketchup and I think I have some ketchup
stuff here.
I'm going to get a ketchup pole.
Excuse me.
Okay.
whatever you open any jar any jar any glass jar whenever you open
make sure you hear that make sure you press here and make sure that
pop is down make sure that suction's there
hear that
people buy stuff they don't know
Millet burgers are cooking
Alright you guys
We're doing the ketchup right now
I'm just going to empty this in here
Because I want a decent amount of ketchup
I'm liking extra ketchup
okay want a little bit of apple juice in here you can check out the recipe
let's go to the medical medium protocols book there get a little bit of apple juice in there
okay i might put a little touch more because i got a lot of tomato paste
all right you can put a little lemon in there if you want i'm going to put a touch of lemon
backspin touch of lemon don't know why i have to do that started when i was a kid
i'm gonna have to do something different over here with this
okay i don't want a lot of lemon in this one but i'm putting
pretty much what the book says right there. Alright, onion powder.
Put a little bit of that in there in the ketchup. Okay, garlic powder. I really
wasn't gonna do that in this ketchup but I will. A little garlic powder, don't want a lot.
All right, pinch of cayenne. We can make this ketchup a little hot. I have a cayenne around here.
Fresh cayenne. Let's make this ketchup a little hot. We're going to chop this up. You guys see this?
We don't want it too hot though. I tend to make, I tend to make stuff so hot where I'm just like,
you know, in that crazy place of heat. Let's pop a little bit. There we go. See that?
Rinse your hand of that cayenne pepper, please. Don't be rubbing your eye and don't be in
the bathroom. You might be somebody that's in the bathroom screaming because you got
cayenne.
Yep, you can put chili flakes in there. I went with fresh and then raw honey can go
in here, but I'm keeping the raw honey out because I like my millet burger. A lot of
people like their ketchup with a little sweet edge. I like my ketchup a little savory.
so I'm just keeping the honey out
not because I don't like honey
I love honey
honey is amazing
I eat a lot of honey
that's some good ketchup
that's going to be really good
ketchup done
let's take a look at these millet burgers
A.W.'s Bar and Grill
can I take an order please
what would you like
I thought I heard the phone ring too.
Thought I heard the phone ring.
Alright.
Thought I heard the phone ringing.
Alright.
Alright, here.
Just let him cook.
You want to give him a really good...
You want to give them some time on that pan, you guys.
This is where you've got to be careful.
You've got to make sure you cook these good.
The phone's ringing.
Hey, Debbie's Bar and Grill.
Yeah.
Pork.
Pork burgers.
Yeah.
Yep.
Slaughtered pig burgers.
Yeah.
Huh?
Pop?
No, we only use pot-bellied pigs.
You know the pets?
People don't...
People buy the pot-bellied pig as a pet.
All the kids love it in the family.
and the pet is like, and then it gets too much,
and then the pot-bellied pig is eating and eating and getting bigger and fatter.
Yeah.
And then they got no place to put the pot-bellied pig.
So we put an ad out on Craigslist
to ask everybody if they don't want their pot-bellied pigs anymore.
Yeah.
So that's what our burgers are made out of.
What? Joe's Bar and Grill? It's down the street? Yeah. You want their phone number too? Okay.
Um, it's, it's, I don't know what it is. Just look it up. Okay. Bye.
Sorry, guys. Hey, Debbie's Bar and Grill gets a little busy. It just does.
Come on, Millet Burgers.
Alright.
Alright, we're just making sure we get these done right here.
Now, they just got to get a little hotter.
If you guys want a close up, I'll show you a close up right here too.
Real quick.
That's the Miller Burgers.
I got my french fries over here.
Alright.
They just need a few more minutes, but we're getting there.
Okay, on IG.
Some people believe the sulfur of garlic and onions cause bloating and gas.
Is that true?
the sulfur and garlic and onions do not cause um bloating and gas
garlic kills a lot of yeast and mold
and a lot of unproductive fungus garlic kills a lot of microbes garlic kills bad bacteria
and when you send raw garlic down and you're filled, you're like you're overfilled or you
got a pocket or two, maybe a pocket or two that you haven't tapped into inside your gut,
that garlic is gonna
boom, blow it up. And all it takes is one microbe dying and that can give you some gas.
Just one microbe dying can give you gas.
But it's not the sulfur that's giving people gas.
Plus it's hell, like hot, spicy, you name it too.
And that's a whole other thing.
I can go into that in a second too.
So over here on IG, I got a sponsored ad the other day
trying to debunk info on celery juice and HMDS.
Yeah.
Yeah, it's like, it's really stupid is what it is.
It's really dumb.
Celery juice is literally saving lives around the planet.
The stores can't keep celery juice or celery in stock anymore.
They just can't.
They haven't been able to.
There was a celery shortage around the world.
Roughly over 500 million people are drinking it on the day, on the daily.
Okay?
Okay, celery juice doesn't make the scammers money.
You can't make money off of celery juice, but you can make money off of ripping apart celery juice and leading them to something else you're selling.
What you'll find is people ripping down celery juice are usually selling something.
What are they selling? Products, programs, courses. What are they selling?
It's like preying on the community. That's what people come in. They come in the sharks.
Sometimes the sharks aren't baby sharks. Sometimes the sharks are bigger sharks
and they come into the community and they try to brain fuck you. And that's what they do.
And they do nothing but fuckery. And that's what they do. They come in like that. Those,
those words are warranted for the situation. And they come in from, and they use money in
advertising and fuckery. And what happens is it's like, I know people that would be dead without
celery juice out there. I know people who got their intestinal tracks back to stabilization
when they were in the worst situations. They were on colostomy bags. I know people that celery juice
restored their gut so they can digest a protein. I know people, they got rid of their acne, got rid
of this, celery juice, their acid reflux, but celery juice is all of a sudden bad. You can't
make money off of celery juice, but you can make money off of selling something you're selling,
but talk shit about celery juice at the same time.
This needs a couple more minutes here.
A lot of these people also take medical medium original information at the same time, you
guys, and they mix it up a little bit with their junk that they're selling.
They talk about binders or whatever, or whatever.
They just try to mess up people's heads, and that's how it works.
Yeah.
all right just cooking these a little bit longer what it is is i'm using this burner instead of the
burner here so i might do that i actually might flip it onto this burner so i can get equal heat
everywhere on there so that's what i'm gonna do i'm gonna flip this pan to the stove
make sure there's nothing on the stove
yeah we're good
there are millions of people around the planet
drinking celery juice
they need it every single day
it's critical
I mean critical for the recovery
yeah
including misinformation about hmds which they wouldn't even know about hmds anything anyway if
it wasn't for medical medium information with all the decades of putting heavy metal information out
there and toxic heavy metals and toxic metal information out there all right i'm going to
flip this onto here guys i'm putting on the big pan right here the big burner so i can equally
distributed. This, this burner is this big and I got three large burgers in there. This burner is
big, small. Yep. Medical medium tools are saving lives and, and it's just amazing. But what,
what happens is the big, bigger sharks come in or the smaller sharks, actually smaller sharks,
whatever. The smaller sharks come in and what they do is they'll rip apart celery juice.
they'll mess up your head
making it so you know your head
you'll be confused like oh my god really
celery juice is bad why
because something that was made up
and not even true like celery
juice is bad what oh I
need a blender now oh celery juice
you know it's there to just
like screw your head up
alright guys
This pan is doing good.
This pan is hot.
Another one right there.
Let's let that cook a little bit more.
just reading comments. Um, Haley says healed my gastroparesis with celery juice.
Haven't thrown up in months. Okay. Here you are, Haley, you healed your, your gastroparesis with
celery juice. Okay. Just imagine if you like saw a bunch of junk, bunch of like misinformation
about celery juice? You saw somebody out there that seems like they have their crap together.
They're so seasoned and they're sitting there telling you how bad celery juice is.
Think about that, right? Celery juice healed your gastroparesis. And then you got people coming
into the medical meme community talking about how it's so bad for you and it can cause problems.
but buy my stuff here check out my stuff here check out my my stuff here to sell right meanwhile
if someone is actually getting rid of their gastroparesis healed a gastroparesis or healed
something or healed your SIBO or healed whatever it is that someone might have so many people have
different problems are they each pylori or whatever can you imagine just be like oh yeah
oh yeah celery juice must be bad because look people are saying it's bad out there
they're running ads every minute. They're saying it's bad. Meanwhile, using all at the same time,
they're using all my original medical medium information about viruses and pathogens and
toxic heavy metals all in the same, all in the same talk. Yeah, I know.
All right. These are almost done. I made these babies big. I put them on a little tiny burner,
which I've never cooked these on the little burner before.
That's three big millet burgers.
I got it on the main griddle.
We're almost there.
Let's get a plate out.
Ah, I love this plate.
Get ready. You notice I'm quiet right now. I'm reading all of your comments right now
in between flipping burgers.
Nice. I want to show you this right here. How great this is when it gets like this.
nice take a look guys I want to give you up close on this pan take a look see
that that's the way you do it right there that's the way you want it look at
that get them toasty
Okay.
I couldn't find celery yesterday at two stores.
It's two stores.
Yeah.
This is...
Stefan.
Yeah.
Yeah.
Yes, the sponsored ad was marketed.
Yep, to another person's stuff. Yeah. Well, that's what, you know, what happens is what they'll do is they'll, they'll, they're looking, medical medium community is unlike anything else out there. It doesn't, you have to understand you guys, there's no community out there that exists like this community. There just isn't.
Because there isn't a community out there where that many people healed or are healing that are really sick, like chronically ill.
That doesn't exist out there.
And so because that doesn't exist, this is the prime location, though, because the medical mean community is a large community.
And it's getting new people in all the time that are kind of like scared, sitting on the fence.
They've been through hell out there, and they're just starting to get their sea legs.
and they're just starting to come around where they're like, you know, they've been through so
much and then it's the perfect place to shoot propaganda at them to lead them astray. So then
they get confused. Like I just started drinking celery and now what? I just started drinking
celery. Just what's going to happen to me now? Like what? It's like, oh my God. I'm, um,
Um, so I'm, I'm following this medical medium guy and I've been sick for like five years
and I've been through hell and back and yeah, I've been sick for a long time.
And, um, anyway, I'm on his, I'm hit, I'm on his page right now.
I'm on medical means page right now.
Yeah.
I'm going through Instagram.
Oh celery juice is really interesting the flavor it's like new to me. Oh there's an ad
celery juice is really bad for you. It doesn't work. You mean you're an authority. This ad looks
very like you seem like you know what you're talking about. Wait a minute what what oh my god
this is poison this is poison the celery juice i'm not even going to take a chance i'm going
to just go right back to the same old crap and maybe i'll look into what their crap they're
selling now
Oh
Wonder why there's no celery emoji. Oh there used to be
uh-huh it used to be it was taken down right around when we got centered four years ago all right
these are coming out nice
you guys this is what it's supposed to look like thank you for hanging out
while i get this plate and done take a look at this okay you see that on there
And I want to show you up close on IG you see tick-tock. How you guys doing right? See them
Tick-tock
You guys see and that's it right there
All right, they're done we can start plating
What kind of bun would you like on your millet burger?
Lily homie says, celery juice has helped my baby and his eczema clear.
We're going on our fifth month.
So your baby's eczema is clearing up because of celery juice.
but
the sharks
come in
and the
storage is bad
alright
so I'm going to shut this pan off
I'm going to plate these up
what kind of bun
would you like for your burger? Now I have this beautiful lettuce right here. So I'm going to make
a few of them. I got this lettuce. This is all garden lettuce. I'm going to make this little
lettuce bed here for the bottom. I'm going to take off these pieces. Funny thing is that some,
Danya says on IG. Funny thing.
Hold on. We'll get that comment.
It's like going up and then doing this crazy thing.
Funny thing is that some doctors are trying to create a community too.
Ha ha. They can keep trying. There won't be a community
like medical meetings. Amen.
Amen. Amen.
Alright, let's get these going.
so i'm doing a lettuce little lettuce bottom for this one and i'm going to take a look you guys
i'm going to take one of these millet burgers and i'm going to plate it in front of you but
i'm going to move it here like this there you go it's a tricky spot tricky spot okay
i'm going to put a little ketchup on top now
a little ketchup on top look at this you guys seeing this hmm the next one I'll put a little
less ketchup on. I'll take a little bit off here. A little too much on here. I'll take a little off.
There we go. Hi-ya-ya! Let's get some tomato going.
Got to cut this tomato. This is a beefsteak, a beefsteak tomato. So I'm going to cut kind of
thin slices watch see watch this I'm gonna get some thin slices going look at that there we go
I think I'll get one more out of this just for fun okay let's get some tomato going on this one let's
just move everything over. There you go. You ready? Get that out. Tomato. How many tomato
slices would you like? I can put two. I'm going to put a third on here like that. Let's
slice up some onion. Let's get an onion sliced up now. That onion is not for my garden. I
grow onions they're just not ready they had a hard time this year and they're still dogging it
onion problem all right here we go thin slice I'm gonna do thin slices done of onion you don't want
it so thick and bulky and crazy. You want it thin? Let's see. What's funny is, okay, so on YouTube,
what's funny, let's get some thin slices here. What's funny is the woman in the ad bashing CJ
and HMDS is married to someone who shares the last name with the doctor she's promoting.
it. Upside down, smiley faces. All right, let's pop some of this on here. You guys, I just say put
the lettuce on top. I'm going to break this little piece off the bottom. Not because you don't eat
that part, you eat that part, but really I just want to plate this burger up all nice right here
in front of you like that. See that? See that burger? Let me just put it like that. Look at
that. Let's make another. Let's make another. I'm going to do this one with a collard green.
What do you say about that?
with a collard green. So what I'm going to do is cut the collard green here like this
to about this level. I'm not throwing that out. That's the collard green. I'm going to pop it
here. I might even fold it in a little bit. This is going to be the bottom part. Let's get the
burger. Oh yeah. What do you think? Tick Tock. Yep. You guys see? Try not to stick the pan
on the... All right. Let's just go. That's insane right there. You guys seeing this?
You guys seeing that?
you don't have to do ketchup on this one. I'm going to hold the ketchup on this one.
I'm going to do a ketchup list on this one. You know, I want to change it up each one because
you don't know, you know, I got family coming over. You don't know who's going to like,
someone might come over and be like, I don't want ketchup on mine. You know how that happens?
Let's get some tomatoes on top. Look at that. That is like insane. See that?
some onion oh yeah some fries what am i doing totally screwing up here and then you can take
this totally messing up here okay it's a collared leaf right there i'm gonna put it on top can you
guys see? Look at that. Is that the kind of bun you want? There we go. Can't see the
burger so easy though. Presentation. This is a five-star Michelin tire restaurant.
okay all right now we're gonna go with some fries on this plate
hold on
Yep.
Look at these steak fries, you guys.
Take a look at these steak fries.
Can you see those?
I mean, right?
No, right?
Look at these steak fries.
Do you guys like steak fries?
What kind of fries do you guys like?
McDonald's supplied us with these french fries
and just delivered them now.
Take a look at them.
They're making, McDonald's is making a new, McDonald's and Burger King, they knocked on our door, and they wanted to contribute to the slide, so they made these steak fries there at McDonald's, and they just brought them over.
I mean, it's really nice of them, actually, to do that, to bring such beautiful french fries to us, right?
Yeah, like the head manager of all McDonald's was at the door at Medical Medium just now and said,
look, use our new steak fries, HW.
I'm just, actually, that was a joke.
Okay, look at that.
Okay, over there on YouTube.
I've always overlooked this recipe in the book, but this live made me want to do it.
Look at that.
Look at that that's just crazy.
Oh.
Hold on.
Hold on.
Ooh, nice.
Mmm.
A whole...
I guess.
All right.
Let's get some ketchup in here, okay?
Spear with me.
me this is for the fries this right here whoa okay let's let's let's plate this
up hey guys I'm gonna devour these nice you guys probably can't see this
on the close up there, but it's, it's good. It's good. We're still doing it. Look at the grill.
Look at the grill marks on these fries. Like look at the grill marks on those. I got to show you.
Look at that.
Is that insane?
Look at the grill marks.
Yep.
I hope Mrs. Ferguson comes downstairs.
And I hope she brings Mr. Ferguson.
Because, honestly, they would really like this.
with Mr. Ferguson, he's always stuck on the toilet. And okay.
There we go. I'm going to set this up just right.
Okay. I'm going to put this up right here. All right.
I want to show you guys.
All right.
Now, just give me a close-up IG.
Tick-tock.
Close up.
All right.
Here we go.
All right, I'm going to just fix this up a little bit here.
There we go.
It's a big collared leaf.
There you go.
Have a look.
You guys, I'm hungry.
There we go.
Okay.
All right
You guys what do you think tick-tock take a look I'll flip it around
IG take a look
YouTube take a look rumble take a look okay
There you have it. I'm going to get the fry in right now
Monson Monson.
I'm going to take a bite onto a burger.
Are you guys okay with that?
This one's mine.
Mmm.
Alright.
Take a look at this burger.
Oh my god, are you kidding?
Alright, give me you guys a little look on this.
Look at that.
And I'll do a little close-up with the camera.
There it is.
That's the burger right there.
You know, restaurant quality.
That's the Millard Burger.
How does that look?
What do you guys think?
Did I get ketchup all over my face?
Hmm.
That's what I'm talking about. That's what I'm talking about.
Well it looks better than all the restaurant food on YouTube. Thank you. You
guys don't mind right?
I'm sending this down.
I'm smashing this down.
Oh, crap.
Darn it, I forgot.
I forgot that you have to do mindful chewing and mindful eating.
I forgot.
I have to sit down.
I have to relax.
My mindfulness meditation coach tells me all the time,
I have to sit down, I have to take my time, and I have to chew really slow like this.
My mindful meditation coach says, A-W, we swallow too fast, 37 bites per bite, 37 chews
per bite one two three four five six ten eleven twelve fifteen fifteen sixteen
ten eighteen I can't make it it went down the hatch I'm just kidding don't
have a mindfulness coach but this is how I smashed down a miller burger
hands down that's incredible that's how I send one down well if you guys don't
mind I'm gonna have a fry this one looks good you ever pick the fry you want
all right guys
yes the lettuce is the bun all right you guys take care i'm gonna eat thank you for being here
if you just got here check out the show from the beginning we'll cover a lot of cool stuff
