Participants: Rico Hill (Host), Dr. Jackson, Yvonne Lewis
Series Code: FSH
Program Code: FSH000015
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00:02 In the 23rd chapter of Proverbs
00:04 verses one and two the Bible states 00:06 "When thou sittest to eat with a ruler, 00:08 consider diligently what is before thee 00:11 and put a knife to thy throat, 00:13 if thou be a man given to appetite." 00:16 Now that sounds pretty serious 00:18 when you consider the word appetite. 00:20 It's the Hebrew word nephesh 00:23 which is often translated as creature, 00:25 life or soul in the Bible. 00:27 When the Bible speaks of soul it's referring to breath. 00:32 Is the Bible saying that a man 00:34 should put a knife to his throat 00:36 if he eats something that is a creature 00:39 with breath AKA a soul? 00:42 Well, welcome to "From Sickness to Health," 00:44 I am Rico Hill your host 00:46 and this is my co-- host the blue guy, Sickness. 00:49 And today I guarantee you 00:52 he is not going to enjoy the topic that we have 00:55 because we're talking about soul food. 00:58 And I guarantee you I love soul food, 01:04 because I got plenty of soul, brother man. 01:07 Okay, you shouldn't talk like this. 01:08 I love using soul food. 01:09 I like fried chicken, let's see we got neck bones with gravies, 01:13 smothered chicken and chitterlings. 01:16 It's pronounced chitlins. 01:18 Chitterlings and gravy, corn bread, 01:20 catfish and colored greens. 01:23 Man, you're way off. It's collard greens. 01:26 No, no, it's colored green. 01:28 See you put some pig feed in there 01:30 and some ham hog and some red hot sauce 01:33 and then it becomes colored greens. 01:35 Well, the Bible says that any man 01:37 who does all of that should take a knife 01:39 and put it to his throat. 01:41 Well, then you better get millions of knives 01:44 for all of my friends who love soul food. 01:47 And you're gonna need some forks 01:49 and some hot sauce 01:50 because we ain't giving up tradition. 01:53 Well, today stick around 01:55 we're gonna avoid all the knives all together, 01:59 because we're gonna dig into the subject of soul food. 02:02 Preach, brother man. Roll it. 02:38 Thank you for joining us here 02:39 in the studio of "From Sickness to Health." 02:42 I'm your host as you know 02:44 and today we have a lively discussion for you 02:46 but before we get into this discussion about soul food 02:50 I want you to say hello once again to our 02:53 co-- host of sorts Sickness, the blue guy. 02:56 He is at a remote location and say hello to the folks. 02:59 Hello, everyone. 03:00 All right, he is gonna go 03:01 and he is gonna stir up something, 03:03 I think he's got something cooking up at another location 03:05 so we're gonna say bye to him. 03:06 But we want to say hello to our in studio guest 03:09 we have with us today Dr. Ivan Luis 03:12 who is a naturopathic doctor. 03:14 She's also the general manager of Dare to Dream Network 03:19 and she joins us today. 03:20 Thank you for being here. Thank you for having me. 03:22 Next to her is Dr. Thomas Jackson a friend, 03:25 a mentor of mine 03:26 and he is a doctor of natural health sciences 03:31 and he is also the director of 03:34 Meet Ministry of Huntingdon, Tennessee. 03:37 Welcome to the program today. Thank you. 03:39 Along with him by his side is by his side 03:42 as you like to say is Dr. Laverne Jackson 03:45 who is also a doctor in her own right. 03:47 She is a doctor of na- what is it? 03:51 Nutritional sciences. Sciences. 03:52 Yes. Nutritional sciences. 03:54 So we're gonna talk about all these wonderful thing 03:57 as it relates to the soul food. 03:59 Soul food, something that has come to us through tradition. 04:02 Tradition why? 04:03 Because it come through the trans-- 04:05 Atlantic slave trade. 04:08 As it came down through-- -- through the ages 04:10 it has evolved into something 04:12 that really has been doing a lot of damage 04:16 and causing quite a bit of sickness 04:17 and diseases to our people. 04:19 So today we want to get in to it 04:21 and we want to dispel some of the myths, 04:24 some of the misunderstandings, 04:25 some of the misconceptions as it relates to the soul food. 04:30 That's right. 04:31 I know you guys are dying to jump in 04:32 but hold on a second we want to be fair 04:34 and balanced we want to give 04:36 Sickness an opportunity to kind of show us 04:39 what he's been working with 04:41 in his own perspective on soul food. 04:44 Let's take a look. Hello, Rico. 04:46 I'm in a soul food restaurant where science is showing 04:49 that a lot of these things can lead to sickness. 04:53 So needless to say this is one of my favorite places. 04:57 Now take your typical kitchen 05:00 where you can find dangerous things like 05:03 toxic chemicals, nasty bacteria 05:07 or even some of your vegan nut loaf. 05:10 Now these things are dangerous, trust me. 05:13 But there is something even more dangerous than those. 05:17 That is tradition and tradition is a dangerous thing. 05:24 It can harm religion, diet, food, 05:27 I mean it will hurt your body and your soul. 05:29 And on that note let's take soul food. 05:33 You see, soul food is high in fat, high in salt, 05:38 high in calories, high in sugar. 05:41 It leads to high medical bills, 05:44 okay, and it's just dangerous stuff. 05:47 And what a lot of people don't know is, 05:49 its been passed down from one of the worst evils 05:53 in United States history, slavery. 05:57 Now I know many people celebrate 05:58 a great Sunday tradition every week. 06:00 Getting together, eating some soul food. 06:02 It's killing them. 06:04 And hey, it's bad for them but good for sickness. 06:10 So you can see where I'm at on decisions. 06:13 And hey, back to you, Rico. 06:15 Pass the salt and the hot sauce. 06:23 Oh, yeah. 06:25 Yummy, this is gonna be good. 06:35 Well, then you can see we've got a problem, don't we? 06:38 Well, let's talk about this. 06:40 We see the Sickness is there at a restaurant 06:41 and he has some soul food. 06:42 Now where-- what are we talking about 06:44 when we are talking about soul food? 06:45 We saw the fried chicken there, 06:47 we saw-- I think I saw some collard greens there, right? 06:49 Yes. There was some corn bread. 06:51 There were lot of things there but what are we talking about 06:54 when we talk about soul food? 06:55 What is soul food? 06:58 You know, what I was thinking about soul food, 07:00 the word soul really is a word that was only attached 07:06 to this particular food in the late 60s. 07:08 So it's really what we call down home southern 07:11 cooking in the rural south 07:14 because the word soul 07:15 doing the rise of the civil rights movement 07:17 and the Black Nationalism movement. 07:20 We have what we call souls brothers and soul sisters, 07:23 we had soul music and even as we coming up 07:27 we have soul train. 07:32 And so the word soul was added in order to give 07:36 some type of identity to the African-American culture. 07:40 But some said you know probably in 1969 07:43 there was a Black civil right leader 07:46 or poet by the name of Amiri Baraka. 07:50 That gave it the really they nailed in the sure place 07:53 and called it the soul food. 07:55 So I just want to give that word soul, 07:57 now we can move into the area, 07:59 what does it consist of? 08:01 What does it consists of? 08:03 Dr. Laverne Jackson, what does it consists of? 08:05 What's in soul food? 08:06 Sickness said fried chicken. Fried chicken. 08:10 Colored greens. Collard greens. 08:13 Now what is a colored green? He said color-- 08:14 I just wanted to have some implication there. 08:16 Well, yes. 08:17 Anyway colored greens, collard greens sorry 08:21 and we have macaroni and cheese. 08:23 Mac and cheese. You have sweet potatoes. 08:26 There's nothing wrong with sweet potatoes? 08:27 Nothing is wrong with them 08:28 but that was part of the tradition as well. 08:31 And then some of the least expensive meats, 08:35 which we maybe need to talk little bit about. 08:38 We will. Yes. 08:39 And we talk about like chitterlings which is-- 08:40 Chitterlings. What is chitterlings? 08:42 What are chitterlings? 08:43 Lot of people don't know what chitterlings are. 08:45 Worst things in a way-- 08:46 But you used to eat those though. 08:48 No, I don't eat them. 08:49 Well, you know, I used to eat those. 08:50 Oh, yeah. 08:51 It was a tradition on coming up for New Year's Day. 08:55 You had to have some chitterlings-- 08:56 It brings good luck they say. Well, yeah. 08:59 We bring some luck but it's like sickness. 09:02 You know, what's interesting is that 09:03 when we talk about and you said it, 09:05 you said the most-- the least expensive meats. 09:08 We're talking about like chitterlings you mentioned. 09:10 We're talking about pig feed. That's right. 09:11 These are not expensive 09:12 and from the traditional standpoint 09:15 we are talking about foods during the time of slavery 09:18 that the master did not want. 09:19 That's right. Right? 09:21 And the women who were closely associated with-- 09:24 with making the meals of the slaves, 09:26 who were burning about 300 calories a day working all day 09:30 they had to do something that was economic, 09:32 something that was in abundance and they chose these foods 09:36 but why do we still have them today? 09:39 Why do we have them today? Goes back to tradition. 09:42 Tradition. Back to tradition. 09:43 We're stuck in a rut. 09:46 You know and we can't-- 09:48 we have the sickness to prove it. 09:50 We're the forerunners of disease. 09:53 All this different chronic diseases 09:55 like cancer like diabetes 09:57 like hypertension all these chronic diseases are in part 10:02 because of our tradition. 10:05 Can I get a word in? 10:07 Okay. 10:08 It's the blue man. Let's go to him. 10:10 He has something to comment on here. 10:12 What do you have for us? 10:14 Yeah, on that note, 10:15 look it was tradition and soul food 10:19 that got an entire race of people 10:22 through some very difficult times. 10:26 Now all this talk about so it causes diabetes 10:29 and cancer and high blood pressure, 10:31 high cholesterol, shorting life. 10:34 That's extreme, my brother, very extreme. 10:39 Thank you for your comment, but let's deal with that. 10:42 Extreme? 10:44 Well, tell us what is extreme? 10:47 What is extreme? 10:48 I mean if we're saying that, 10:50 you know, tradition is something 10:53 that we should uphold even at the expense of... 10:58 Health. Health. 10:59 That's right. 11:00 That is extreme, isn't it? 11:02 Mr. Blue, but has something that's true. 11:05 However they say the extreme is not extreme 11:09 when you have-- 11:10 tri you know tri-bypass-- triple bypass. 11:13 Triple. 11:15 Is not extreme when there's you know clogged arteries 11:19 and we talk about embolism. 11:21 It's not extreme when you find those 11:24 who are being controlled by tradition, 11:26 leading the world-- within America a breast cancer, 11:30 a prostate cancer or high blood pressure 11:33 and I can go back to my personal experience 11:35 because you know soul food 11:37 as I mentioned definitely the soul is the adjective 11:41 that describe this tradition that was brought in slavery 11:45 then transitioned here into American in the rural south. 11:49 But I remember when I was clinical diagnosed 11:52 at the age of 17 with rheumatoid arthritis 11:56 and that started from 17 to 27, would start my pursuit 12:00 as a professional basketball player. 12:02 And I grew up on tradition soul food 12:07 and so my people had arthritis, blood pressure 12:11 and I remember my doctor saying, 12:13 you know, you-- you inherit this condition, 12:16 and I thought for a moment 12:18 this been over close to 50 some years ago. 12:21 And he said, you know, there's no know cause for, 12:23 there's no remedy for, 12:24 you've to live with it for the rest of your life. 12:26 But when I began to recognize some principles 12:29 from the Word of God and especially 12:30 when you read in the Book of Matthew 12:32 and how the Pharisees hailed on to their traditions. 12:35 And I began to do some research about this tradition 12:39 because God also said in Exodus 20 that, 12:42 you know, you'll suffer as a result of your forefathers. 12:46 They talk about generation curse. 12:48 So I began to trace my problem. 12:51 And I remember in the introduction 12:53 that Proverbs 23 and it talks about, you know, 12:56 if you give in to appetite put a knife to your throat. 12:58 So my people ate the traditional food. 13:03 The ham hock, 13:05 I mean we could not eat color or collard greens. 13:08 That's right. 13:10 Without ham hocks, without fatback, 13:14 we will eat not the big-- 13:16 I mean we would actually eat the fat, 13:18 I mean the fat of the pig and-- 13:22 and cook it in the grease. 13:25 In the lot that was reused over and over again. 13:29 Because it would give you flavor. 13:30 It would give I mean-- Flavor to the food. 13:32 It was the taste, fat brings flavor. 13:34 Fat thing brings flavor. 13:36 It gives you flavor too. 13:37 Without fat, you know, you don't want that. 13:41 Without fat you don't want that. 13:42 You know what I felt? 13:43 Let's put this into prospective. 13:44 So we're talking about foods that are inexpensive. 13:47 Right? 13:48 But they're high in fat. Correct. 13:50 They are high in sodium. Correct. 13:52 They are high in cholesterol. 13:54 Sometimes lot a time sugar, 13:56 we're talking about sweet potato. 13:57 Nothing wrong with sweet potato. 13:58 But when you make sweet potato pie, 14:00 which I love by the way-- 14:02 Me too. 14:03 Love it, however when you got white refined sugar 14:06 then it makes for a pro-inflammatory situation 14:09 and that's really what we're talking about. 14:10 That's what we're talking about. 14:11 How does the food affect us physiologically? 14:15 That's right. 14:16 What is it doing to our arteries? 14:17 What is it doing to our bones? 14:19 He had diagnosed at 17 rheumatoid arthritis. 14:24 Now that's a debilitating disease, 14:26 that's a deforming disease. 14:27 At 17. At 17. 14:29 So we see that generationally 14:31 talking about tradition it was passed on, 14:33 so it wasn't so much what was genetically-- 14:36 Genetic, that's right. 14:37 It was more about what-- 14:39 Lifestyle. Was on the plate. 14:40 Lifestyle-- That was on the plate. 14:41 Was being passed on. That's right. 14:42 For-- you were about to say something. 14:43 We have to begin to make this connection 14:46 between what we eat 14:48 and how we are fairing physiologically. 14:52 And a lot of times these foods 14:54 you've mentioned setup internal conditions 14:56 that are pro-inflammatory. 14:58 So then you have the arthritis 14:59 and the stiffness in the joints. 15:01 Then you have the clogged arteries. 15:03 And you don't really realize 15:04 it's because that fatback that comes out of slavery. 15:08 Corn and fatback were the staples of slavery. 15:12 And it was in everything. 15:14 That's where we get the grits from you know grinding-- 15:16 Grits. Grinding the grits. 15:17 We had that this morning. 15:18 Fish and grits. Fish and grits. 15:19 Right or you know I mean 15:21 you could take the chicken and grits, 15:23 you know, smother with gravy and all that. 15:25 But all of that leads to internal conditions 15:29 that are disease promoting and-- 15:32 and as was mentioned another time 15:34 we can turn on that P53 cancer gene 15:38 or turn it off with food. 15:40 That's right. Yes. 15:41 So the food that we eat sets us up for illness 15:44 and the slaves weren't all well. 15:47 The slaves were sick themselves 15:49 with-- from all that corn, 15:52 vitamin B deficiencies, all of those things. 15:54 So our tradition that we have set up has made us sick. 16:00 And that's what we're talking about today. 16:03 And when we say made us sick 16:05 we're talking about in the African-American community 16:07 we lead in almost every single chronicle lifestyle disease. 16:12 We're talking cancer, 16:13 we're talking about high blood pressure, diabetes. 16:16 We're talking about heart disease, 16:18 you know sometimes the first symptom 16:22 of heart disease is what? 16:24 Death. Death. 16:25 A heart attack. Heart attack. 16:26 And we're seeing this in younger 16:28 and younger and younger. 16:29 So this is affecting our communities 16:32 as result of the foods. 16:33 Now I want to show a video clip. 16:36 And in this video clip it puts it into prospective 16:38 and people are starting to wake up 16:40 and we really in this program 16:42 we want to really take them into the next level 16:44 and thinking to have a paradigm shift. 16:46 Let's take a look at that video on soul foods. 16:48 Excuse us take this-- Paper fried chicken. 16:50 I eat comfort food. 16:51 You know, you eat and it makes you feel better. 16:53 Good Lord, good meat. 16:55 Come on let's eat, Hallelujah. 16:57 Soul food is a repository for our history. 17:00 And soul food represents Black. 17:03 The best moments of the black freedom struggle 17:05 we have organizations like Black Panthers, 17:07 they understood the relationship between 17:08 developing a black nation and having healthy diet. 17:11 In the nation of Islam 17:12 we have referred to a soul food diet 17:15 as a slave diet. 17:17 There are so many mythologies 17:19 that have accreted on to the idea 17:21 what black people were eating during the time of slavery. 17:25 Soul, you call it death food 'cause it will kill you. 17:29 Hey, how you doing? 17:30 Come and eat here. 17:32 It's almost like you eat, 17:33 you get big you go to college get your education, 17:36 you get your diabetes, 17:37 you get your hyper pressure and you die. 17:39 The most important thing is that people complicate 17:41 their understanding of what soul food is, 17:43 because it is easy to say 17:45 that it is bane of African-American health. 17:46 The bigger cause of the kind of African-American health 17:50 is industrialization of the food system. 17:52 In this supermarket in my neighborhood 17:54 I see vegetables that look like 17:56 they having a nervous breakdown. 17:58 But they are asking people for regular price for it. 18:01 In America there is a fast phase 18:03 of haute in the food system. 18:05 And if you live in low end communities 18:07 there's often very little healthy food. 18:09 You want to wipe out an entire generation of people 18:11 when you want to engage 18:12 in the kind of 21st century genocide, 18:14 all you have to do is continue do 18:17 what we're doing which is put people 18:18 of excess to healthy food. 18:21 Wow, we've got to talk about this. 18:23 So we saw here this brings an whole another element, 18:26 it talks about in the communities 18:28 there's no access-- 18:29 That's right. To certain food. 18:31 That say it. There is no access. 18:32 I think they call them food deserts. 18:35 Food deserts. 18:37 An area where there is no access 18:39 to healthy fresh fruits and vegetables, produce. 18:43 And produce play a huge part of soul food 18:48 but I like what the sister says, 18:50 she says she has seen some vegetables 18:51 look like they already have a nervous breakdown. 18:54 And they are breaking down. 18:55 And if they have a nervous breakdown, 18:57 they have you break down. 18:58 Is that right? That's correct. 19:00 Because they have no nutrients when they are like that. 19:02 We went into a community once 19:04 and we asked where's the vegetables that are-- 19:10 what we call healthy looking? 19:12 Where are the one's that don't have decay on them? 19:16 And the owner said, this is what we have. 19:20 And that was it. That was it. 19:22 You either take this or you leave it. 19:25 So you know what we did? We left it. 19:27 You know there's a thought come to mind, 19:30 food desert and accessibility of food. 19:33 A question just to us, 19:35 why is that then within the African community 19:38 that there's no accessibility to, 19:40 or no provision of these quality foods in the cities? 19:46 You know, is there some pathology to that, 19:48 there some political, there some economics. 19:50 You know, when I was brought up in Chicago, 19:53 you can tell the difference between 19:56 African-American community 19:58 and a non African-American community 19:59 by the advertisement on the grocery store. 20:02 And where we will find you know an African-American community 20:05 you'll have the chitterlings 20:07 and you have those types of food 20:09 but you move to a non-- And pig feet. 20:11 And you move to a non African-American community 20:13 you might just have pork chops, 20:15 you don't have chitterlings. 20:16 And so what is it that creates this environment, 20:22 why there is not the food 20:24 that you find in a non African-American community 20:27 of that has accessible to quality food. 20:30 Are you following what I'm saying? 20:31 And it's not in the African-American community. 20:34 Do we have that so or is it economics 20:36 or is it because people have come to a conclusion 20:39 this is the way African-Americans are. 20:41 The way they want to eat 20:43 and they don't have any really conscience 20:45 about taking ownership into their health, 20:47 because food is just for pleasure, 20:49 as the lady is for pleasure but we never think in terms 20:52 what it does to our bodies? 20:53 That's right. 20:54 So you raised a very good question. 20:56 You're asking a question is the issue with access is it 21:00 because we have been perceive 21:03 as this is the food that they like? 21:06 That's right. This is what we'll sell them. 21:07 That's right. Or is it-- 21:09 Is it something else, political, 21:11 is this something that's been withheld 21:12 or is it just you know again coming back to tradition. 21:16 Tradition. 21:17 So there seems to be or need for paradigm shift. 21:21 Right. And I am thinking-- 21:22 Yes. Education. 21:24 And that's what educate, educate, educate 21:25 so we want to talk a little bit about in the time 21:28 that we have left, 21:29 because we don't want to just talk about you know it's-- 21:32 Sickness. 21:33 Its sickness and what it does to us. 21:35 What can we do about it? 21:36 How can we begin to continue to have this food 21:39 because again to the point 21:41 nothing wrong with the collard greens. 21:43 Nothing wrong with the sweet potato. 21:46 Yes. Right? 21:47 Nothing wrong with the black eyed peas. 21:49 Black eye peas. That's correct. 21:50 Healthy, right? And its-- 21:51 Yeah, I was gonna say in fact, 21:52 it's not only that there is nothing wrong with it, 21:54 they are health promoting. 21:56 Come on. 21:57 It's what we do with them that's the question. 21:59 How we prepare-- 22:00 That diminishes its nutritional value. 22:02 Absolute. Neutralize. 22:04 Neutralizes, that's the better word. 22:06 Neutralizes the nutritional value so-- 22:08 so okay, let's just say 22:10 we're talking directly to people who are like okay, 22:12 hi, we may have the holidays. 22:14 We get to the holidays right and-- 22:16 and people gonna have their collard greens, 22:18 they are gonna have their black eyed peas and so forth. 22:20 What can they do to still have their greens? 22:23 Well, these are the best that there is. 22:27 Now how you prepare them is what makes the difference. 22:31 We talked about that lard in the can 22:34 we do away with that. 22:36 And we have here, 22:37 if you look here on top here let me just show you this. 22:42 And this may be something new to the community 22:46 but it's called a leek. 22:49 And leeks are excellent in seasoning of these greens. 22:54 Instead of using the lard we can use these. 22:57 Wait a minute, so when you put lard in the greens 23:00 the greens are gonna have some fat content. 23:02 Oh, yes. 23:03 Right, it's gonna have some flavor content from the fat. 23:05 But you're saying put a vegetable 23:06 this probably sounding strange to people. 23:08 A vegetable in the greens and it's gonna have that same? 23:10 Yes, yes. 23:11 It's just like when people take garlic 23:15 they take the onions and they saute them. 23:19 When you saute them in water, it gives oil from that. 23:22 So when you saute-- It releases that. 23:24 It releases that-- 23:25 Or compound that looks naturally 23:27 within the vegetable itself the way God intended. 23:29 Intended for it to be. You see. 23:31 Now there's you can put a little olive oil in there 23:34 if you would like, but this if we're talking about-- 23:37 Sickness was talking about high blood pressure. 23:40 You don't have to worry about high blood pressure, 23:42 when you use leeks. 23:45 Chop them up, now of course, 23:48 this is high in nutrients especially your B12. 23:52 Why, because it is a root vegetable 23:54 and so when you cut this 23:55 and then it's gonna have some of that dirt 23:58 that he was made out of, you know what I mean. 24:00 Preach. 24:03 Substance, and so when you cut it 24:06 and you wash it real good then you put-- 24:08 you chop this and then some of these the lower part. 24:12 Put it in there let it saute in the water 24:15 then drop these collard greens down in there, lovely season. 24:20 And also we can use eggplants. 24:26 So eggplant will actually also produce 24:29 some of the fat in the-- 24:30 Yes. 24:31 So you have some good fat pot liquor. 24:33 As we say, is that right? 24:34 You cut that eggplant and dice it. 24:37 It seem like ham hogs floating around. 24:39 Oh, yeah. Look at that. 24:42 Did you all hear that? Did you hear that? 24:44 We only got time-- 24:46 You love this, you got little ham hogs. 24:47 But I am telling it release that 24:49 because we still love collard green. 24:51 We like food with soul in it. 24:53 That's it. That's it. 24:54 You know what, you know what, 24:56 people are gonna hear this and they're gonna say, 24:57 well, you know I think that will work for me 24:58 because it's not just the flavor but I-- 25:00 I'm visual aesthetic, 25:02 I want to see the ham hog floating. 25:04 Well, you can put the eggplant in there 25:05 and you have some floating round in there. 25:07 Sickness say we want to add some color to that collard. 25:10 Well, our time has gotten away here today, 25:12 you have been joined with us to talk about soul food. 25:15 I hope this has been a blessing to you 25:16 and we look forward to seeing you 25:17 on another "From Sickness to Health." 25:23 1 Corinthians 10:31 says, 25:26 "Whether therefore ye eat, or drink, 25:28 or whatsoever ye do, do all to the glory of God." 25:34 Okay, I'm gonna say something that Sickness will love. 25:37 Fried chicken tastes amazing. 25:41 Now before you say preach, Brother. 25:44 Let's reason together. 25:45 Fried foods including chicken are high in saturated fat. 25:50 Saturated fat clogs arteries. 25:52 Clogged arteries leads 25:54 to a number of lifestyle diseases et cetera. 25:58 If you have to eat it for now 26:00 how about a healthier alternative 26:02 like pit chicken. 26:04 But the best option is to go without it 26:07 and do what the Bible says, eat to the glory of God, 26:11 for God wants us to honor Him even in our eating. 26:15 Ultimately He is honored when we are healthy. 26:20 This is confusing. 26:22 Sometimes cooked meat or food is good 26:24 and other times its not. 26:26 I'm confused. What do you mean? 26:29 In the Bible it says that Abel offered a lamb 26:32 and the God was pleased. 26:34 Cain offered some fruits and vegetables 26:36 and God was dishonored. 26:38 Now you're saying that He wants fruits and vegetables 26:41 and not soul food and-- 26:43 I'm confused. No, no, you're confused. 26:45 Let me explain. 26:47 We don't decide what we give the Lord, He does. 26:51 He asked for a lamb from Cain and Abel. 26:54 Cain decided what he wanted to the Lord. 26:57 But that lamb listen, 26:59 that lamb was being offered to the God represented Christ. 27:03 The spotless Lamb of God who would honor God 27:06 with his own body as a sacrifice for sin. 27:10 Now we are asked to do the same with ours. 27:15 Let's give God what He asked for 27:17 and avoid our own ideas 27:19 about what He wants based on comforts and traditions. 27:24 Well that's our program. 27:26 Beloved, I wish above all things that thou 27:29 is prosper and be in health. 27:31 Present your body a living sacrifice. 27:35 I'm Rico Hill. I'm Sickness. 27:37 Maranatha. 27:43 Oh, man. 27:44 This is my third surgery this year, this is crazy. 27:47 What's up with these doctors? 27:50 Every time I come around 27:51 they are sharpening their knives. 27:53 Guess this is what the Bible means 27:54 by put a knife to your throat. 27:57 But for me it's my chest. Woo, got to calm down. 28:01 Breathe, got to calm down. Okay, I can do this. 28:05 Surgeons will be with you in just a moment. 28:07 The surgeons? 28:09 That's a big knife. Is that a saw? 28:11 Ah, it's a rusty saw. 28:15 Got to calm down. 28:18 Doc, doc... |
Revised 2015-06-04