The path to a healthier America starts with sprouting, Q&A 189

If we've learned anything from these past couple of years, my fellow Americans, is that

personal medical freedom and liberty are in crisis.

America outlawed post brings together the top experts in healthcare-related fields

to keep you hungry again.

So I remember growing up as a young lad, and I'm about you, but you remember the fruit

loops or maybe there were corn flakes, I don't know.

And then let's see, pop tarts, right, the pop tarts and all.

And then you remember going to the grocery store with your mother, and you'd bring all those

great cookies home, and all that stuff, right?

Well, I think we've learned a lot since then, have it, we, you know, I just remember

a bank then never thinking that all this stuff was unhealthy, that we were eaten.

And as I think about all those good times growing up and mom and, you know, and everything

come out of a box or a package or frozen pizza or what have you, and never thought how

hazardous the ingredients could be.

But boy, we've learned a lot, haven't we?

And, you know, again, I'll say to you, if there's one thing, RFK, Jr., he's done many things,

but if he's done one thing, he has bought that to our consciousness, the importance of

getting away from this packaged foods and, and the garbage that's in the packaged foods.

So that's, that's a good place to start there.

This also some really good news today that I was really thrilled to see this, really gave

me a jump in my step here, the prevalence of long COVID, you know, long COVID declined

30%, 30% from 22 to 24.

And the question we ask here is, have we finally turned the corner on long COVID syndrome?

That's a big story as well.

You've got a packed program today, Q&A 189 as well, a welcome into the broadcast, America,

out loud pulse, it is Malcolm out loud here, along with my co-host.

Director Peter McCullough.

That's a mouthful, isn't it?

And that's a whole lot.

Let's start with this long COVID.

I was really interested to see this, it was, it was a paper in JAMA, that you had caught

your attention for sure.

And this was, this was no small survey, though, this was 43,000 participants over three years,

Dr. McCullough, tell us about it.

Right, very solid data, we summarize this on focal points, everybody should sign up for

the sub-stack, focal points, get these updates.

Good news, Malcolm, long COVID is on the way down.

The worst year was actually 2020, where the infection was the most severe, you know, half

of people hospitalized, ended up with persistent symptoms, but as the population gained natural

immunity, as the strain of the virus became mild, we started treating severe cases, so they

weren't hospitalized.

And then finally, people learning the protocol for detoxification, all of those who played

a role now, you know, with fewer and fewer Americans suffering long COVID.

So with all these emails and people we get in wondering if there's going to be a break,

if they'll let us see the end of this thing, I mean, this thing kind of says there will

be.

There is, there's still the point prevalence is still quite high, but there should be

fewer people, I mean, doctors and clinics and there should be noticing fewer people suffering

long COVID.

And I think the wellness company has gone, come a long way in terms of educating the

public about spike detoxification.

Yeah, and that has been a big key and you were on the front of that with the spike detox

for sure.

That was, that was a big development and has helped countless people.

We get that communication in all the time and it's powerful.

You know, so with this now, with this, this dropper decline here, which is 30%, they're

saying there, this was 22 to 24, I can only assume if this is a trend, 25, 26, 20,

27, this may be a further decline, which means I think, which you've kind of stated before,

the further away we get from the epicenter of COVID, surely there's going to be more

healing in the nation.

For sure.

I think that's the trend.

I would be hopeful by the end of the decade that we're completely done with this and you

will hopefully close the, close the book on this.

Yeah, I think so.

And again, people, you know, we preach on this program about a healthy immune system

about being proactive, lifestyle, walking, doing all these things and, you know, this

is a lifestyle.

All these things combined make a big, big difference in all of us for sure here.

So, anyways, that's, that's really good.

Now, so I referenced up front here, talked to McCullough talking about, you know, footloops,

cornflakes, pumpkin, that kind of thing.

And we all had that as kids, you had it, right?

You ate that.

Sure.

Sure.

You know, we thought it was a treat.

My mom would buy these.

They were cheap and colorful and, you know, as a kid, but, you know, we've now learned

that, you know, sadly, I think all of us have been harmed by these ultra-process foods.

I've had a sense for this for a long time that this is where a lot of our diseases coming

from.

A lot of our problems, people, they have difficult diabetes, these kinds of things.

Cardiac problems, a lot of this health problems comes from the food, and I never really considered

that early on.

And I think back to the days when mom was buying this stuff and thinking she was doing

us a lot of good, and it was convenient.

It was all about convenience, never getting the frozen pizza route, and it was convenient.

And then I don't know what age I was at when I finally looked at the ingredients, but

I was stunned because you couldn't even pronounce those words.

It was 25-something words.

But, you know, certain cultures, my wife's family, kind of old-world family, they never

ate those things ever.

It was always, you know, fresh ingredients, things from the garden outside, and her father

lived to 98, and her mother's now 93.

No, it says from Europe.

There from the Middle East.

Okay.

So there you go.

All right.

So, but there's a different culture.

It's a different culture entirely.

Yeah, in America, we just had the sense of convenience and quick, but there was a price

to pay for that, and that correct me on this.

But this, to me, is the lead in reason, I think, at least, why we became so disjointed with

our health system, why we have one of the, you know, health-wise, really failing as

a population, and obesity is a problem in all these, and isn't this where this all

comes from?

Yeah, I think a big part of it, so obesity, you know, and I first entered practice nearly

40 years ago, about 10% of people were overweight or obese.

Now it's the majority.

Yeah, see, it is.

It is.

And I, you know, I started to connect the dots, and then, which is one of the reasons I was

really, really encouraged with RFK June, I mean, you have to admit, correct me if I'm

wrong with what I say, but, you know, people, you know, they're pro, they're con, they're

this, they're that, I get it.

But he's done a lot to bring attention and a spotlight on this.

I mean, he's got to get credit for that, am I correct?

For sure.

He started the conversation.

Yeah.

He got it going, make America healthy again, and I think he's really sincere.

He wants to see the health of the country improve, you know, healthy citizens and a healthy

population.

Boy, talk about something that's going to, you know, build national security and build

the success, the societal and financial and other successes in our society.

If we're healthy and just the opposite, if we're unhealthy, you know, it becomes an

erosive problem of, you know, people with, you know, progressive medical needs, medications,

clinic visits, tests, hospitalization, and sadly, death, and we were doing great in

terms of longevity, then we hit the pandemic, and now actually lifespan is reducing, not

increasing.

Yeah.

Is it starting to come back yet?

No.

Really?

Well, I mean, of course, you know, the data are always in our ears, but, you know, we,

the average person could expect to live beyond 80, not anymore.

It's now in the 70s.

Well, okay.

All right.

I assume we would start to come back as we, as we really get the, grip the reality again

of the moment.

Maybe, and again, the further away we get from COVID, obviously, better, probably chances

of that.

Anyways.

All right.

So within all of this, you've heard me, you've heard me talk about this a bit here,

you've heard Dr. McCullough talk about it as well, which is the sprouting.

And I had mentioned to you, gentlemen, we were going to have on, and today is your lucky

day.

In fact, this entire program today is full of good news, by the way, so that's the good

thing about today's program.

It's all good news.

Obviously, get about that coming out of the microphone today.

There's a lot of good stuff here with the study and with what we'll talk about here.

But so the gentleman behind this is a gentleman, the founder of this dog, Evans.

I'm not sure he have a thought he'd get into it in the way that he is.

He is Mr. Sprouts.

If there was somebody that would be the title, he would be called Mr. Sprouts, right?

Dog.

Welcome to the broadcast, brother.

Thank you so much for having me, Malcolm, and Dr. McCullough.

It's an honor.

It's surreal to be here today.

Well, you know what?

We're all together just a day after St. Patrick's Day, and you know that iconic image of a clover

leaf and everything being green, you know, we're so contextual right now about Sprouts.

So we can't wait to hear more about Sprouts and there are health benefits in your innovations.

Yeah.

We've both done them.

We both grown them, and there's a whole process to this, but it's so darn easy to do,

which was mind-blowing, Doug, when you first told me this.

I wasn't sure if you were really telling me the truth, and then when I talked to McCullough,

he was thinking dirt.

He was thinking a mess.

He was thinking his wife was going to kill him, but it turned all that way.

So tell us the story behind it, please.

Well, just to ensure, when we talk about sprouting, we're talking about taking seeds, adding

water, activating them, germinating them, and turning them into bio-available food in

days without soil, sunshine, or fertilizer.

And this really fits in perfectly to the conversation of Dr. McCullough's work in terms

of preventive health, because sprouting is about getting ahead of the game.

So I had been sprouting now for 30 years, but I always thought of sprouts as a garnish

or a side dish, until COVID, when I found myself in the middle of a food desert and an environmental

desert without access to fresh organic vegetables.

And in one square foot with six jars, I started to grow thousands of calories a day of sprouts.

And it literally just blew my mind.

And you guys talked a little bit about fat loss and obesity.

I mean, we can do a whole show just talking about how sprouting can affect fat loss, because

they are low in calories, high in fiber, high in micronutrients, and phytonutrients.

And they make you feel full without excess energy intake.

So that alone helps regulate appetite.

Yeah.

Not only that, but they taste good.

They taste good.

If you think about vegetables, the average vegetables traveling 2,000 miles across the country,

and sprouts, you're growing them on your countertop.

So you're literally eating something that's so fresh, that it's still growing.

So you're eating growing vegetables that still have the complete root,

chute, endosperm, embryo, the tasta, that you're eating something that is truly and authentically

a whole food.

That is a hell of a point to Dr. McGill, I never thought about the 2,000 mile journey to get

the vegetables and fruits in, compared to doing them on the counter, huh?

You know, that was going to be my question.

So my wife does, you know, buy sprouts and she's put them on salads and sandwiches, but

when we actually grow our own sprouts and we use Doug's system.

The first thing you'll notice is they are super fresh and the taste of them kind of knocks

it out of the park.

Don't you think so, Malcolm?

I do.

And I, first of all, I've always liked sprouts, but these are different kinds of sprouts

to your point, Peter.

They absolutely are.

And it's got to be because of the freshness.

I don't know.

But there's something unique about that glass jar when you take it up.

When my wife took the jar up and held it up and we looked at all those sprouts and it

was like, wow, we, I mean, we couldn't, and you even said that to me, Peter.

You said, my God, there's so many there.

You were havin' it on, but you probably havin' it on the cornflakes, right?

Right.

Well, no, we ended up having sprouts on a lot.

My wife said, well, Jesus, I think I should, you know, grow half in the next time we do

it.

But the thing I noticed is they do create a very fresh, almost a dominant flavor.

I agree.

They're not like a condiment.

They're very unique.

I think everybody listening should get a system and try it for yourself because, you know,

the hardware, the, the container and it kind of grows at an angle and everything you use.

You know, that's just, you wash it and that's reusable.

And then it's just a matter of getting the seeds and, and doing different types.

And so Doug can tell us a lot more about the different types of seeds available, types

of sprouts.

And tell us a lot more about the health benefits of these.

Well, you know, specifically, you know, having you as an expert in preventive medicine and

you prefer from the work that I've studied to get people healthy as opposed to reactive.

So if we just, you know, double click on broccoli sprouts, broccoli sprouts are rich in sulphur

and this compound activates the NRF2 pathway, which is linked to improved insulin sensitivity,

reduced inflammation, better mitochondrial function.

And all of these are the foundation for, for health, not just weight loss.

And what every aspect of these, so when, when I started to look at sprouting, originally

it was about survival.

And this was, you know, as people referred to as like peasant food, like this is what

villagers were consuming in East Asia.

And when, when I looked at that, that was my original view.

And then when I went down the rabbit hole and I started to look at sprouts, I realized

the power of them because they, they have this whole technical layer of the impact of reducing

oxidative stress and low grade inflammation through food.

So if there was ever a commentary of let food be the medicine and the most researched one

and everyone on their own can research sulphur fame, it's derived from glucoraphidin,

a glucosinolate in the broccoli sprouts and an enzyme called myrocinase.

And so this is not like an antioxidant and it's not like a vitamin.

It actually up regulates antioxidant response in the body.

So it increases the enzyme expression in particular glutathione.

And so that's the natural detoxification engine of the body.

So when, when the bodies under attack from stress, from toxins, from just normal metabolism,

every time this creates biological rust and the sulphur fame turns on the body's internal

repair system.

And there's probably, and I know you've written a lot of papers, I would love for your

next paper to be on sulphur fame and broccoli sprouts, Dr. McCullough.

But well, you know, while you're talking, I have to admit, when you have a meal and

you feature sprouts, you know, within an hour or two, you do feel better.

You actually systemically feel better, holistically feel better.

Malcolm, didn't you get that sense when you, when you try to?

I do, I do.

But you know, the connection to food and health is more prevalent right now in my mind than

ever before.

I mean, I'm very, very particular about what I'm eating was, you know, 20, 30 years ago,

I didn't know.

And that's what I mean by a spotlight on this stuff, but yeah, absolutely.

I mean, you, it does matter.

I mean, just, you know, the other day, something I ate didn't kind of agree with me.

And I felt my stomach and sluggishness.

And I thought, oh, I shouldn't have done that.

I shouldn't have had that.

And then, you know, the next couple of days, I went the opposite way and did, and I'll

tell you, Peter, the difference is, well, Doug, we should tell you that Malcolm and I

have similar diets, I estimate maybe 80% of the time were vegetarian or vegan.

Now we have been in this debate with the keto carnivores who wouldn't even eat a single

sprout, Doug.

And you know, I have to tell you, I've looked at the data carefully and I think they heavily

weigh towards, you know, the types of very, very healthy vegetables.

And you know, you mentioned these various mechanisms.

I've been interested in sprouts and, among others, for their anti-cancer properties.

Yeah, the chemo protective properties are astounding.

And Dr. Jed Fahey, who's probably the most published author on the chemo protective properties

from Johns Hopkins, has written dozens of paper on them and the impact on the anti-cancer,

the regulating insulin level in diabetics, the ability to pass through the blood-brain

barrier, the anti-inflammatory.

There's so much there and the reason why everybody is in sprouting is really because of the

fruit loops and pop-tarts.

There's, you know, I had a dinner with John Mackie, the founder of Whole Foods.

And he said, sprouts are a terrible business.

And I said, what do you mean?

He said, short shelf life, low margins, refrigerated transportation, huge amount of waste.

So as a result, in the United States, there is not one national sprouting company.

There's no big sprouts.

You will never see an ad for sprouts on television.

You never have seen an ad for television or magazine on sprouts.

So this was relegated to the smallest section of a few health food stores and supermarkets.

And then if you were growing them your own, you might as well have been some, you know,

hippie in a Woody Allen movie.

Well, obviously there's no money in it for these things.

There's no money, but what there is, you know, and if I think about the impact in our

short time together, these are vegetables.

And people can grow themself on their countertop without soil, sunshine, or fertilizer.

So every point there is a mic drop, no soil, no sunshine, no fertilizer, and the exponential

growth of these seeds to make the math simple, 10 grams of seeds will grow into 100 grams

of sprouts.

So one ounce of seeds will grow into 10 ounces of sprouts and in days.

And so a full serving of vegetables is under a dollar serving, which makes it accessible

for everyone when you can't get ahead of conventional lettuce for $3.

So here you're getting a serving of fresh nutrient dense sprouts.

And you're eating something that is sprouting is at the beginning of its life cycle when

it's most active and concentrated.

So you're actually consuming the meristematic stem cells of the plants.

And so as the plant is getting bigger, it's getting more fiber, it's getting more water,

it's getting more vitamin C. But at the sprouting stage, it's everything is concentrated, which

makes the sprouts up to 100 times more nutrient dense than the mature vegetables, whether

they're fresh or not.

Well, anybody who's here and you put out the information you're putting out, Doug,

if they don't have a jump in their step and really understand the benefits, I couldn't

even imagine.

Anybody here in this explanation and not be moved by it, because the benefits, the health

benefits are absolutely incredible.

I have a couple of questions from listeners I want to throw out there real quickly, Doug

to you as well, because I'd mention we'd be having yawn.

And so folks that send in a couple of things here.

And so Marvin asked, how long do the sprouts last while still stay in fresh?

If you harvest them on five days and I say harvest, you pull them out of the jar, you

put them in a salve spinner, you rinse them with cold water, and then you spin dry.

If you store them, they're refrigerator, they're good for at least three days, some people

go longer.

But for me, I want people to eat them, so I say three days.

Yeah, three days, but you wouldn't go back in after a week, week and a half and do those

to eat those same sprouts.

Well, I believe probably not, but I believe we all have our five senses, so you can feel

them and feel if they're slimy.

You can see if the crisp white sprout turns brown and mealy, right?

You organeleptically could smell or case them.

Well, let me ask you guys both, hold on a minute here, let me ask you both, and Dr. McCullough,

you may know this, I don't know, or maybe you know Doug, I'm not sure.

But you know, I was always understood that when you put something in the refrigerator,

this is anything, not sprouts, right?

Even take out, like you take out home, you go to the refrigerator, I'm under the impression

you have 24 hours to eat that before bacteria and problems start growing on the food or

the substance or whatever it is in there.

And I know people who eat it a week later, and I always said, oh my god, I can't believe

you're going to eat that.

I would, no way, don't, but I touched that.

So am I, am I crazy or are they crazy?

I think they're crazy, but I'll let Dr. McCullough respond.

Well, it really depends on your palate, some, you know, some vegetables you can leave

in the refrigerator, of course, they begin to degrade and the cells break down and they

oxidize.

The cells, by the way, as they break down, they actually have cell to cell killing via

this kind of adjacent mechanism, that's reason why things turn brown.

But I agree with Doug, I think the sprouts, you know, the best is to eat, harvest them and

eat them the same day.

And that's where you get this, you know, really, really powerful effect of the taste, which

is, it's just overwhelming how fresh they are.

You put them on a salad and believe me, you know your salad has sprouts on them.

And that's what we did.

And so I agree with about five days as you're working on this and you want to be proactive

and consume them because of the health benefit.

And then when you're all done, you can wash out the apparatus and start again.

And they're great on fish.

All kinds of fish, I mean, you put it on fish, yeah, fish, salad, we had, I have a salad

almost every day and I've already had one for lunch.

And you know, the thing that's very attractive about this is the fact that you get so many

of these phytonutrients in a really concentrated, dense format.

And so many people, Malcolm, you are taking capsules and they're trying to get their nutrients

supplemented through some type of thing you buy in the store.

And here you're doing it naturally.

I think because it's so heavily concentrated.

Now, Doug, do you select the seeds in a way to really amplify this nutritional value?

Oh, 100% when I started to sprout, long before I started the sprouting company, I wrote

the sprout book, which became a national bestseller.

And I ordered seeds from every place that was selling them.

And then I sent them out to the labs because I was curious what the nutrition was, what

the level of the glucosinolates and the phytochemicals.

And it turns out that it was the wild, wild west.

Things were mislabeled, seeds didn't germinate, things didn't have the nutrition that they

were supposed to, in particular, the sulphur fame.

And I had to go through and literally go right to the source.

And I wanted to raise the standards for sprouting, which I did through the sprouting company where

we said all the seeds are USDA certified organic.

Every batch has been tested for pathogens, which means they're taking a sample of the seeds,

they're growing it out, they're taking the wastewater, and they're looking for pathogens

to make sure there are none.

And then they're tested for germination rate to make sure that 85% or more of the seeds

will germinate.

And then additional testing for glyphosate and the like.

So this is a very thorough process.

How long ago did you do all that?

What you just explained that test?

How long ago?

With the book?

Well, it's an ongoing process.

No, but when did you start that with the book and all of the, oh, here's that.

I started to write the book in 2017.

And the book launched on April 7, 2020, right in the beginning of COVID.

And that's when, you know, I said, I got to take my own medicine.

And sprouts are no longer going to be a garnish for me when I heard Dr. McCullough talking

about adding sprouts to a salad.

I was using sprouts as the center of the salad.

Wow.

Yeah.

Yeah.

I want to get back to what Marvin said here afterward.

He said, because I want to see the answer to this, Doug, he said, and what about, at least

to Dr. McCullough's point of moment ago, or how long they're in their fridge, maybe.

And what about cutting the amount down in half so we don't waste any, is that easy to

do, right?

No, I would say for me, what would I do?

And when we talk about activated sulphur, I would take whatever sprouts you have, add

water to a blender and just blend them.

And if you'd like, you can strain them or you could just drink them.

And you're literally getting the most nutrient dense water you could have from a beverage

perspective.

So, that to me, and I don't know your philosophy on supplements and vitamins, but that to me

is an incredible way of getting the nutrition into your body, just drinking it.

So I add sprouts to everything and anything, and if there's any extra sprouts left over,

I just throw them in the blender, add some water, and I'm drinking basically sprout water.

Okay.

All right.

Interesting.

Someone from Kathy says, we've been growing sprouts for over a month now.

So she heard us early on talking about it, I guess, here.

And we absolutely love them.

And even better, they are all contained in the glass jar, so my curious cats can't get

at them.

Awesome.

That's a great comment.

I love it.

Well, the cats like them.

Cats like wheat grass and cats like sprouts.

And I have many, you know, customers who are actually feeding sprouts to their pets to

increase the quality of nutrition, you know, if they're taking dog food, whether it's a

kibble or it's in a can, and you add some sprouts to it, you literally are boosting the

nutrition by a thousand percent.

All right.

So I want to ask you one of the things about these flavors here, please, because I've

not tried a lot of these.

And so a simple question here, you got radish, you got green peas, you got clover, you

got alfalfa, you got all kinds of stuff here.

The broccoli, of course, I've had, which is marvelous, mung beans, protein mix.

I want to get some of these others.

So the taste difference between some of these is it, is a significant taste difference?

Radically different, radically different.

Like alfalfa is very mild and, you know, might be considered like the iceberg lettuce

of sprouts from a flavor profile.

Whereas the radish literally is like biting into a dicon radish.

So, so hot.

So Dr. McCullough and I got like the multiples of these and tried the different, we'd see

the taste difference.

One, unequivocally, like the difference even between the radish and the broccoli, the

broccoli is more pungent and has more of a sulfur flavor and the radish is very hot.

And the lentil, having nutty flavor and the mung beans have a much more neutral perspective

and green peas are sweet.

This is cool to know.

I want to try these others, Dr. McCullough, you know.

You can become a connoisseur of sprouts and Doug can help you.

I can tell Doug's a very good writer and educator because I get his emails.

So I want everybody to go out, get your starter set with sprouts and you have to get the

container and how it grows at an angle, which is in, I wanted to ask Doug why at an angle.

But make sure you get the whole system, buy into this and get Doug's emails.

Because you're so much to learn about this.

And boy, if we're going to get kind of into something, Malcolm, if we're going to have

a little hobby, is there any better hobby than to invest in our nutritional health?

No, I don't think so, buddy.

I don't think so.

It's incredible stuff, really.

I'm just looking at the site here, looking at all the stuff now here, Doug.

All right.

Doug.

Let me answer the question for Dr. McCullough about the angle.

So, when I started the Sprouting Company, I set up a Sprout Lab.

I brought in Dr. Jed Fahey from Johns Hopkins and I did a partnership with University, California

of Santa Cruz.

And I wanted to study everything from Sprout safety to germination.

And then I brought in mechanical engineers and industrial designers.

And we literally tested every single angle.

So at one point, we were at a 90 degree, where the glass jar was upside down, but it turns

out that the Sprouts would stack on one another and they would occlude and affect airflow

and air exchange.

So the current 30 degree angle was optimized for drainage for the crew, scientifically

for drainage, as well as to get a greenhouse effect.

So airflow could go in and exchange out because the Sprouts are growing.

So they are releasing oxygen and consuming CO2.

So there was a lot of science in the design.

You are Mr. Sprouts.

Let's understand that, please.

You are definitely, you should change your last name from Evans to Sprouts to Sprouts.

We said a great example, Mr. Out Loud.

That's a good comeback.

We are what we are, right, brother?

We are what we are.

100%.

I was always the guy you didn't want, you didn't want the board meeting if you didn't want

the truth.

If you wanted the truth, you had me, but I was the out loud truth.

I was that guy.

I was that guy.

Well, look, for me, you know, my mission is about food equality and food justice.

And I believe that the richest people in the world and the poorest people in the world

all deserve the right to high quality nutrition.

100%.

And Doug, let me tell folks, we're going to run out of time here, please.

I want to tell folks how to get them, please, right?

Okay.

You can go to America out loud.shop and look at the Sprout and ads and click it.

And it's a real education to look into all of this and look at all of the variations

of the products.

So obviously he has put his life into this thing.

You just see when you talk about the studies and I mean, that's somebody that goes the

extra mile and talked about color.

You have to admit, as I would admit, not everybody goes the extra mile like that.

Is that fair?

Oh, for sure.

I mean, there are so many CEOs and others.

They change companies every two years and they really don't have any commitment to their

products.

Doug is completely, professionally and scientifically committed to this product.

They should try it, Malcolm and I have tried it.

It is, you know, what you get is wonderful and there's so much more to learn.

Doug, how many total types of seeds right now do we have?

We're selling two blends and then about a half a dozen individual seeds.

Wow.

And you know, it's interesting.

There are other seeds that we've experimented with and we've tested, but they don't have

the consistency of the germination rate and the supply chain.

So these are the ones we were able to cultivate and breed for consistency and health because

we want people to get the best possible experience with the sprouting.

Well, you're delivering it though, Doug.

You're delivering it.

Yeah.

I've got to wrap up until, folks, that we're going to get to the Q&A, Doug, as well here.

You'll keep talking and talking if I, if I, if I, of course, but I know we're going

to change your name to Doug out loud here, but all right.

So get, go into the shop, click it, get your education on it all and I think also Doug

correct me on this, but it's the sprouting company dot com forward slash out loud as

well, correct?

That, that is correct.

Yeah.

So that will also get you there.

There's nothing to lose on something like this.

It does get back to where I started when I talked to you at the beginning of the program

and as I talked to all the time, these simple things we can do in our life.

And I hear Doug talk about the health benefits of this.

It's like OMG.

I mean, like it's crazy stuff, man.

I mean, and then you see the studies he does behind it, all of this here.

I mean, I'm really believing this stuff.

And that's why I said to Doug to a color sometimes you got to try these things and see what

you think.

And at first he looked at me with like, you got to be crazy here out of your mind, but

that, but he thought the dirt and the, the farm and he was going to make it and be a farmer

or something.

And he said, no way.

And it's so easy to do on the counter, though.

And it really is.

Doug, let's get people to try some of them and we'll bring some more information back

in and have you back in again, talk a little bit more about it.

But the education you bring to the story on all this is incredible here.

And I wanted to shine a light on this for people to really understand.

I mean, Dr. McCullough and I can talk about this, but we wouldn't have the background

that you have in it.

So thanks a lot, brother.

Well, my pleasure.

If ultra-processed foods help get us into this health crisis, then sprouting can get us

out of it.

That's a great way to say it.

And it is so true, though, my friends, that the stuff that's in this food that people

are piling away is I am absolutely 1 million percent convinced is the cause of all these

diseases and problems and it is debilitating for a health system.

And it is why we're all paying the price for this stuff because that's the cost of health

care and we all pay for it, whether you pay for the people who are sick and the people

who are healthy.

And so there's a lot to the story and I'm absolutely certain of it.

So big thank you to Doug Evans here for jumping in and we learned something new about the

Sprouts.

Again, go to America out loud.shop, click on the Sprouts, find out more about it.

Let us know what you think about it when you do it and how it works for you.

And we'll bring some of those Q&A's up on the program here.

So no problem.

All right, we're going to take a pause right here for us to come back with Q&A 189 on

America out loud poll.

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Join me back here on America out loud also does milk him out loud here long with Dr. Peter

McCullough and what a great conversation I hope you learn something from that and the

Sprout's pretty incredible stuff I knew he was a nerd Dr. McCullough but I didn't know

he was that much of a nerd for the Sprout Sprout a nerd it's a good thing all right.

He is a sprouting nerd but I tell you I love Doug his emails are great you can tell he's

completely committed to the concept you know he made me think about this you know you

produce so many sprouts once you set up the system I think I'm going to try to have a sprout

salad like you suggested have the sprouts be the base and then add other things on top.

Let's jump into some questions Dr. McCullough and the first one is and by the way this is Q&A

189 this one's from Pedro and after taking the jab I noticed my heart was palpatate and so

I had a heart scan an EKG which both were normal I was worried it was my myocarditis but was told

it wasn't and my heart is healthy I then took your detox and realized improvement thank you for

providing us with this base spike detox it has helped to get my heart palpatations on the control wow

I have probably answered my own question already but I wanted to ask Dr. McCullough if the detox

is helping cure myocarditis and reducing my risk of cardiac arrest what he has is subclinical

myocarditis subclinical means it's not clinically recognized as causing heart failure or

large fluid collections around the heart or cardiac arrest but you can feel it a lot of people

have taken the vaccine getting an EKG that's normal in an echocardiogram that makes this low risk

but still the role of the McCullough protocol base spike protein detoxification the ultimate

spike detox from the wellness company is to clear that spike protein that's the reason why he's

been on this supplement for a while the heart starts to feel better many patients that take

a year longer but I say stick with it okay all right this is from Jennifer our heart thuds

dangerous I could be talking all normal and then feel my heart thud and it kind of makes me

breathless I'm concerned that if it it's an arrhythmia that'll cause a cardiac arrest is this

serious or should I not worry I'm two times vaccinated but I've been doing your detox

hmm but he sounds like a lot like our first questioner you know I can't give direct medical

advice but these palpitations many times it was called premature atrial or premature ventricular

contractions and what happens is when the heart's in a normal rhythm and the heart's going loved

up loved up loved up and then there's an extra beat that extra beat then which comes in early

typically resets the timer the atrial timer and then the heart has a pause and the following beat

is much stronger than the prior beats and sometimes their prior beat is so strong you can feel it

up in your neck some people can feel it just for a second they catches their breath and that's

called the premature atrial or ventricular beat so in general I advise patients certainly spike

detox for the vaccinated for sure two capsules twice a day on an empty stomach and then many times

in most places in the country Malcolm their low the water tables low in magnesium so a good

home remedy for this is to take a keylated form of magnesium I typically recommend about 1200

milligrams of magnesium malate M-A-L-A-T-E take that before you go to bed at night most the time

this settles down now that magnesium you're describing right now that is different from the

magnesium magnesium I would be taken out of the bottle there well you just look at there's

the magnesium to avoid is magnesium oxide that does not get in the body it just causes diarrhea

that's what's in mailbox by the way and in and some other you know cathartics but we want

keylated magnesium it comes in the form of a glycinate malate and in general we say glycinate

is for the nerves malate is for the heart but you can buy you know pure magnesium malate or a

blend but make sure you take that magnesium at night most of the extra beats when people feel

that it's typically towards bedtime okay all right it made me think as you were talking there some

of that stuff the magnesium but I started thinking you ever did you ever try or take

have to take my Lanta you know I have taken my Lanta yeah it's like a chalky right chalky stuff

right that tastes like hell well you know the thing about magnesium oxide is used for fertilizer

and in general psychothermic the thing that that bugs me is you go into the store and you'll see it

advertised as slow mag would have you and it doesn't contribute anything to the magnesium in the

bloodstream so you have to get the keylated forms most of the health experts now have

realized this and I've noticed more and more even the mainstream pharmacies offer a keylated

magnesium as opposed to bound magnesium which is made use of oxide okay are this one's from

Casper spelt with a cape by the way so he's not a ghost what is the difference between a fib

and arrhythmia and how can they be diagnosed well an arrhythmia is an abnormal heart rhythm

atrial fibrillation is a form of an arrhythmia and it is the most common arrhythmia about 15%

of adults will develop atrial fibrillation it gets really bothersome thing as we get older

requires blood thinners interventions like shocking the heart or ablation medications

but you know atrial fibrillation which is an irregularity irregular beat

uh should be recognizable and the apple i watch you know you know correctly diagnosis it

it's FDA proof of that purpose so does a device called the cardia device K-A-R K-A-R-D-I-A it's

less than a hundred dollars you buy it on the internet and it sends a signal you put your

fingers on it sends a signal to your phone it takes a clinical grade EKG that you can send to

your doctor but when the apple i watch or the cardia say atrial fibrillation it's atrial fibrillation

okay what about the coronary artery calcium score you would tell me about how does

effort into this well a coronary calcium score is something different that's looking for

the early cholesterol blockages to the heart so when cholesterol begins to block the coronary arteries

calcium settles in there and is detectable on the CT so it's a form of a CAT scan it's a super

rapid CAT scan you don't even take off your clothes in most places in in Dallas they're about

seventy five dollars everybody over age 45 with additional risk factors should have a coronary

calcium score to see if cholesterol is accumulating now a score of zero means you're in great shape

and the guidelines say if there's no you know accumulation of cholesterol there you don't need

cholesterol lowering drugs and you can repeat a scan in five years and you can go in five

year increments so the other things about that test is that you would you do that in if you're going

for your general appointment would you do like you haven't labworked on ahead of time where where's

that test being done it's done at heart centers most hospitals offer them there's free standing

centers like envision or touchdown all right i'm gonna this next one is from see see miss

yeah and it's a little bit longer but i need to get this out there because she's sent it in

a couple of times so here we go i know doctor McCulloch gets many questions like this but that's

because so many people are worried okay thank you for giving us this platform to cheer our

stories and giving us health advice to help us i want to go out and exercise but i'm afraid

to of having a cardiac arrest what we just talked about because i had two Pfizer vaccines wow

what does that feel right into this conversation now after the vaccines i had fever and sore arms but

no noticeable symptoms for myocarditis and was able to exercise as usual but this was until i

woke up about the vaccines and myocarditis and after that i started to feel the nervous

doctor McCulloch and Nicholshire listed the symptoms of subclinical myocarditis as

chest discomfort palpitations or regular beats light-headed near fang fangton exercise intolerance

heart rate instability and blood pressure now with thanks now with anxiety i did sometimes

get tight chested probably down to nerves sometimes i could feel skipped beats and i get

palpitations that's what the other one said but i don't know if it's subcliminal my myocarditis

or not because i have constant fear and anxiety i've taken the McCulloch protocol based spike detox

of occasion had my blood pressure checked had an EKG and echo and was told everything is fine

after i was told i was fine the symptoms i listed resolved but it appeared to be paired with only

six with about six months of spike detox two years later and i do still get the odds feeling

and here and here and there but i'm not as anxious anymore because i'm more knowledgeable that's good

but that but that sound like subcliminal my does this sound like subclinical myocarditis or not

if i checked my antibody levels and they were low would that be a sign that i wouldn't have

anymore worries and i can exercise freely and live life again to the fullest i'd suggest two

things definitely a spike antibody level hopefully it's less than a thousand there i think

you know everyone is free and clear that can be very reassuring another test that can build a

lot of confidence is a regular exercise stress test so yeah when you're welcome maybe

ever had a stress test i have not well what happens is you get hooked up to an EKG and you're on a

treadmill and there's a protocol the most common protocols called the bruce protocol named after

doctor bruce who is one of my attendings that you're see a Washington in Seattle in fact his wife

was a patient of mine and it is not a typical treadmill test i mean you know it's not like running

on a treadmill at lifetime fitness you begin walking and then they crank up the speed and the

incline and then at the at the end you're you're running and you're working pretty hard and you can't

hold on to the rail you have to you know stay upright but if the point i'm making is if you can

take a regular bruce stress test you know cardiology office and if you can go 10 minutes on that

i'm telling you you're you're golden 10 minutes on a bruce protocol that's 10 metabolic

equivalents of work the studies show excellent prognosis nothing to worry about so in a case like this

i get this bike antibodies now hopefully they're below 5,000 it'd be great below if they're below

a thousand and then of course do get a regular stress test and that should give great reassurance

to go get out there and exercise and the in the exercise and the sweating with exercise will

further help eliminate the spike protein oh that's great that is a great answer i'm glad we got

that one in i'd had it here for a couple of weeks few weeks because it was so long but it's

good to get that in there this next one's from Jenny i'm grateful to you for all you are doing

thank you for raising scientific awareness i was wondering if you would consider doing a show

about peptide therapy i'd like to learn more about it i live in wisconsin and there aren't a lot

of doctors who are aware of it here i know there is some promise for anxiety gut issues etc

peptide therapy yeah well while this company is using peptides but they are in a sense the

the same peptides in different products so they're not personalized the big advances what

doctor what doctor john kentazaro is doing at neo-7 bioscience who we probably should have on the

show at some point in time and he's doing personalized peptide therapy so he can do an analysis

to find out in your body exactly what is going right and what's going wrong and then designed

peptides to encourage you know the the production of the right peptides and inhibit the bad ones

and correct problems and i've had several of my patients who have had difficulties with cancer

or heart problems get these very specialized individualized peptides and they have gotten better

there's no doubt about it we've published it so i think peptides are an emerging treatment

they're given intravenously there's a few precautions regarding you know the dose and

how to ramp it up they're typically given over a couple months but they hold great promise

they are far less toxic than chemotherapy or other things that are given Malcolm so i

hold great hope for peptides maybe we should bring on john kentazaro i'm not an expert on it but

i think the listener gave us a good suggestion that we should broaden our our scope here

yeah sounds good huh we got one more we're going to fit in here from johnie um a dear Malcolm and

doctor macala in april 25 our veterinarian doctor gave our 12-year-old dog a rabies shot

i was against giving him the shot the vet said she could not extract an abscess to

unless he had the rabies shot within a few weeks he quit eating we spent thousands of dollars

to find out what was wrong including blood work ultrasound and scabby we did not get a diagnosis

he improved for a few months but we could definitely see an enormous change in him lethargic

sleep in most of the time etc the last few weeks he is back to being very sick and not eaten

i'm convinced he was given an mRNA uh wow rabies shot that's where this is going okay and this

and this was causing him to be failing we have spent over $1500 to find the diagnosis in the

veterinarian doctor claimed she had no idea what is wrong with him please tell me what you think

about these rabie vaccines i'd appreciate your understanding i've never heard of that of you

yeah um i'm already rabie shot i'm gonna do a quick i i know that nick kosher uh who's on the show

it's well with us um uh yes oh my gosh she's right Malcolm self-replicating RNA or self-amplifying

RNA technology is an emerging next-generation approach to pet rabies vaccines designed to

provide rapid and durable immunity at much lower doses than conventional vaccines the nobivac

NXT by merc animal health is a prominent recently launched authorized line of veterinary vaccines

that leverages this technology oh my gosh she's right don't give it to the animals there's the

thing they're doing then yeah these are self-replicating what may have happened is the vaccine is in

the body and it's duplicating itself in inside the dog's body and potentially making the dog

sick from the vaccine itself it's not like the body can clear it out the the vaccine has a way of

duplicating itself in the in the animal body yeah yeah that's the frightening the frightening and

that is that is a fascinating question to end on right there because uh i learned something new

i didn't even know they were do put rabie shots no neither no idea uh but we learned something

new every day and there it is thank you jony for that question that's probably not the answer

well you probably suspected it from looking at your question here jony so uh you suspect that a

doctor mccolle just confirmed it so all right that is a wrap here q&a 189 and don't forget the

sprouts and don't forget Nashville either we'll talk more about that in the weeks ahead here

friends thank you for joining us on the mission here on america out loud calls always of the