Participants: Rico Hill (Host), Thomas Jackson, Laverne Jackson, Sherry-Lynne Bredy, Reidland Bredy
Series Code: FSH
Program Code: FSH000022A
|
00:03 In the book of Judges chapter 20, verses 38 and 40
00:07 it states: "Now there was an appointed sign between the 00:11 men of Israel and the liers in wait 00:14 that they should make a great flame with smoke 00:17 rise up out of the city. And when the men of Israel 00:20 turned again, the men of Benjamin were amazed 00:24 for they saw that evil was come upon them. " 00:28 Now... to Israel it was a sign 00:31 but to Israel's enemies it was a warning of coming evil. 00:35 Smoke signals are one of the most ancient forms 00:39 of long-distance communication. 00:41 In the book of Judges God's people used smoke signals 00:43 in battle. The ancient Chinese did the same thing 00:46 with smoke to signal an impending attack. 00:50 But one of the most beautiful signals of long-distance 00:55 communication was during the sanctuary service in ancient 00:59 Israel where the smoke from the sacrifice represented 01:03 the long-distance prayers of the saints 01:06 mingled with the close righteousness of Christ. 01:11 Wow! I'm Rico Hill, host of From Sickness To Health, 01:14 and this is Sickness the blue guy. 01:18 Whoa! I see you've got your own little smoke thing 01:21 happening here. Yeah, I've got my own smoke communication 01:24 goin' on. Cool, cool. What kind of signal are you sending? 01:27 That there's a bar-b-que at your house tonight at 6 o'clock. 01:31 Oh no, no, no, no, no. 01:33 No... no... you've got it all wrong. 01:34 There's no barbeque at my house. Oh there is now! 01:37 Me and about 50 of my best of friends 01:39 are going to your place for burgers and chicken and steaks, 01:42 oh my! Oh, no, no, no, no. You've got 01:45 the wrong smoke signal my friend. 01:47 This program is about inflammation 01:50 and what triggers it like grilled meat that is 01:54 carcinogenic. What about grilled tofu? 01:58 Roll the program. 02:03 What about smoked tofu? 02:41 You are right here in the studio of From Sickness To Health 02:45 and we are so thankful that you have joined us here. 02:48 Now today we're going to get into a topic that's gonna make 02:52 a lot of you happy. Some of you, you're going to 02:54 have some things to think about. But before we do any of that 02:57 we're going to say hello to our good friend and co-host 03:00 Sickness who is on location in some remote... aah! remote 03:04 location. You're at a bar-b-que place. 03:07 How's everything, Sickness? Oh, I'm doing good. 03:10 Look at this. I'm at Riscky's Bar-B-Q... get it? 03:13 Man... that's good! They've got smoked armadillo here. 03:18 Well we're going to talk some more about that. I know 03:21 it's going to be interesting. But let me introduce our 03:23 guests today. I have with us once again 03:26 Dr. Thomas Jackson, who is a doctor of natural health 03:30 sciences and also the head of the M.E.E.K. Ministry in 03:33 Huntingdon, Tennessee. 03:35 Welcome Dr. Jackson. Oh, thank you for having me again. 03:39 We're going to have fun. With him is his wife 03:42 who is a doctor of nutritional sciences: Laverne Jackson. 03:45 Thank you for being here with your husband. 03:47 Thank you for inviting us. And you know it's always fun 03:50 on this program when we have couples. 03:52 And once again we have couples day here on 03:55 From Sickness To Health. It's nice to see healthy couples. 03:58 All right. We've got another healthy couple here with us. 04:01 We've got Reidland Bredy who is a physical therapist 04:05 and he's with his lovely wife Sherry-Lynne Bredy. 04:08 And she is an occupational therapist, and they have 04:10 a passion for health AND minis- try. Welcome to the program. 04:13 Thank you; thank you, Rico. Glad you're all here. 04:15 We're going to have a great discussion 'cause today 04:17 we're talking about barbequing... 04:20 grilling on the barbie as they say. So... you're going to 04:26 love the things we're going to talk about. 04:28 But first we're going to have Sickness go from his location 04:31 to another location. He's going to show us what 04:33 he's working on. Whatcha got? 04:36 Thanks Rico. I know that today you're planning to speak 04:41 in a derogatory manner about one of America's 04:46 greatest pastimes and traditions. 04:50 So I'd like to take... I'd like to talk right to the camera 04:54 to the hearts of the men out there. 04:58 Men: I want to stand up for you for a change. 05:03 You know, men, depression is the leading cause of depression. 05:07 And the reality is it's been this way for years 05:09 and years. Otherwise strong active men of great talent 05:14 under the tyranny of this incapacitating pseudo illness 05:19 with no relief in sight. 05:21 That is... until the barbeque grill was invented. 05:27 This amazing device has changed the world! 05:32 And it was made in a laboratory just like this one. 05:35 After this, depression started to disappear, 05:41 and amazingly, this pastime led to that. 05:44 Most mental disorders? They were completely or 05:47 mostly eradicated by at least 2-1/2% 05:51 and the "normal men" started to arise 05:54 to become members of society... free of depression, 05:57 free of boredom and most of those embarrassing inhibitions. 06:02 And now: men... they love their meat. 06:05 They love their delicious meat on these grills. 06:11 The conclusions reached in the expressed and unexpressed 06:13 opinions of those who are grilling: 06:15 these do not reflect normal people. Back to you, Rico. 06:19 Thank you, Sickness. Do you buy it? 06:22 Do you all buy it? Hmmm. Little tough to take, right? Yeah. 06:26 What do you all think of this whole thing: depression is the 06:29 leading cause of depression and without the barbeque grill 06:34 men are depressed. Any validity to this? 06:37 I think it's a smokescreen. 06:41 A smokescreen! Absolutely! 06:46 I think it's a smokescreen that's behind that. No set up. 06:47 So today we're talking about a great American pastime. 06:52 People love it; they enjoy it. 06:55 They are... You know, if you try to take it away... 06:57 And we have to acknowledge, we have to concede that - 07:00 oh yes - it's a part of life, it's a part of culture. 07:04 Yes. Certainly in certain regions of the country, yeah? 07:08 Even you hear from the Australians they talk about 07:10 putting the "shrimp on the barbie, " right? That's right. 07:13 That's true. So it's something that's worldwide. 07:15 And none of us can deny - um-hmm - it tastes good. 07:20 Yes... yes. Barbequed this or that tastes good. Yeah, yeah. 07:24 So... none of us will deny that. No. 07:26 At some point we enjoyed it but we have come into 07:29 a greater light. Amen! So we want to talk about this 07:33 greater light that we have experienced 07:35 and we want to share some of this light with you 07:37 in hopes that you might find comfort, find some hope 07:41 and also prevent a lot of the sicknesses and a lot of the 07:44 diseases... 'cause we find that there is a link with barbequing 07:48 and smoke, grilling, and so forth. 07:50 And we want to look into the difference between barbecuing 07:53 and grilling. In fact, Dr. Jackson, what IS 07:55 the difference? There is definitely a difference 07:57 between barbequing and grilling. 07:58 Where we find in grilling on high heat but it's fast 08:02 but the flames do not come in contact... or the meat 08:05 does not come in contact - in grilling - with the flames 08:09 and therefore it's on smoke flames 08:12 not on charcoal and wood. 08:14 Where barbecuing is smoked meat where the meat is smoked. 08:19 And where we find wood and charcoal plus the juicing of the 08:23 meat really brings out that steam and brings out the flavor. 08:27 So grilling? You can grill vegetables; you can grill 08:30 other non-flesh food. But barbecuing, remember, 08:33 is smoking the meat. Aah... and so 08:37 when we're driving around the city and you see this... 08:41 these plumes of smoke coming up... yes... 08:43 and sometimes I see them barbecuing in like a 08:47 almost like a sawed-in-half - um-hmm, yeah - oil drum 08:53 and they make it into a grill. The term is a smoker. 08:57 A smoker! That's a smoker. So intentionally 09:00 trapping the smoke, that's the kick - keeping it in - 09:03 that's right - and getting that flavor. And then you can find 09:05 certain woods such as hickory - um-hmm - that gives the hickory 09:09 flavor... but you've got to trap it to smoke it. 09:11 Grilling you don't do that. 09:13 It's just a fast, direct-heat cooking. Do you follow me? 09:17 Uh-huh, uh-huh. So smoking is what distinguishes 09:20 between those two. Now I have a sneaky suspicion 09:23 that there's some Bible - oh, yes - that talks about smoke 09:26 and things like that. I know you're going to bring that out. 09:29 OK. So we're going to see where we're going to take this to the 09:33 spiritual because we always want to bring in the spiritual 09:35 parallels because you find that as we're talking 09:39 about these physical things there is a direct correlation 09:42 to our spiritual health. But let's continue to deal with 09:45 the physical for right now. What type of things are we 09:47 talking about when we talk about barbequing? 09:50 Let's just be clear. We're not talking about vegetables here, 09:52 otherwise wouldn't be a problem, right? 09:54 Pork. Pork. That's your main one. 09:58 All your flesh foods: steaks. You catch the main one like pork 10:00 ribs? Steak... beef... You know, steak, beef, chicken. 10:04 Community... in our community we did mostly pork. 10:10 There was pork and then chicken. There was ribs as far as 10:12 ribs go. Yeah. Barbequed ribs. Barbequed ribs... that's a 10:15 big thing! That's a big thing. 10:17 And it depends on, you know, the locale... where you're from. 10:19 But like my wife said, though we were raised in the Mid West 10:24 such as Chicago, but folks migrate from the South. 10:27 But during these holiday seasons - 4th of July, 10:30 Memorial Day - we had, you know, ribs. 10:34 Um-hmm... pork ribs. Pork ribs. Now we love barbeque. 10:38 Like you said... we love barbeque. 10:39 You know, I went more from pork to beef ribs 10:42 but pork was the case. And as we understood 10:46 how that was really affecting us 10:50 we had to make some changes. 'Cause we used to travel 10:52 500 miles just to get... What? We would travel 500 miles 10:57 from another state back to Chicago to get ribs. 11:02 Barbequed rib tips. No one can barbeque 11:06 like Chicago... like Chicago. 11:08 Wow! I imagine there are people out there 11:11 who are... needless to say: "I don't know. " 11:13 There's like competition now. 11:15 Mississippi, Alabama and Texas can give it a run for its money. 11:18 You might be right. You might be right because... 11:21 If you went 500 miles... But I'm just saying 11:23 like people saying: "This is the best steak in the world! " 11:25 Now we make that statement because we've never really 11:27 tasted everything in the world. But I do know 11:28 from our perspective it was the best 11:31 'cause we checked it out in one state, another state. 11:34 A few places we went... but nothing like that. 11:35 But for 500 miles you had the opportunity to check 11:38 along the way. That's plenty of miles, right? 11:40 But you're talking what you know is best. 11:42 Oh no... hold on one second. 11:47 Let's see what Sickness is say- ing. What do you have going on 11:49 with? I just want to say I admire that type of dedication. 11:53 People who would drive so far for a barbeque. But hey, 11:56 let's alleviate people's concerns because some of us 11:59 will use organic wood AND organic pork... 12:03 so we're health nuts just like you! All is well. 12:07 Organic? Organic wood? 12:11 Sickness is sick! 12:14 The 500-mile drive to get some barbeque was kind of sick too! 12:19 And that's why he... that's why he gravitates it. 12:23 I played into his hands! Yes you did. 12:25 You did exactly that. We're not preachers. 12:28 But thank God you've had the victory! 12:30 I got the victory over that! Amen! Amen! 12:32 Reidland, you were about to say something here. 12:34 Because we've just touched on how deeply ingrained 12:38 in our culture this is where we would drive 500 miles 12:42 to get the best ribs or the best barbeque in the world. 12:46 And you mentioned some of the states: Mississippi, Alabama, 12:50 Georgia - Texas - Texas, Florida. All of these states 12:54 are... are... they love their barbeque. 12:57 You know, we actually went to a birthday... was it 13:00 birthday? It's a baby shower... baby shower. 13:02 And even the baby shower this couple - our neighbor - was 13:05 wanted to grill. Wanted to barbeque actually. 13:07 You know, to smoke it and do what he does. 13:10 And you can... The aroma that comes out... 13:13 it really is... it smells wonderful! 13:16 That's right. But when you consider the fact that 13:19 the smoke is almost equivalent to the exhaust that comes from 13:23 the car - That's right. What? Carbon monoxide. - 13:26 the carbon monoxide that comes from that grill 13:27 that smokes your meat... hydrocarbons. Mercy! 13:30 It's the same thing in the car. So then you're actually 13:33 just eating the... You mean the chemicals? By-products? 13:37 The by-products of that. And it's like smoking. 13:41 Eight pounds... just a steak. It's like smoking 13:44 six hundred cigarettes. Wow! 13:46 If you never smoked and you just barbequed 13:49 that steak or that pork on those charcoal briquettes - 13:52 yes - you might as well smoke 600 cigarettes. 13:54 And a person cannot do that in one day. 13:56 So the person who is eating barbequed meat 13:59 and says: "Well I eat my meat and I enjoy it but I don't 14:03 smoke! " Yeah. They're really smoking. 14:05 They smoke; they smoke. They're really smoking. 14:07 You know, this brings up a word: carcinogens. Yes. 14:11 Carcinogens. It's not a word that is familiar with a lot of 14:15 people - right - but we want to look at that word. 14:18 I'm going to sort of step into this territory 14:21 by looking at a video. So lets take a look at this... 14:24 this little news clip and let's get an understanding of 14:27 carcinogens and what might be happening as we 14:29 barbeque meat. 14:34 The sizzle, the smoky flavor, the grill lines. 14:39 Barbequed meats are not only delicious but healthy too, 14:42 right? Grilling is a low-fat method of cooking 14:44 but we have to be aware that it can increase our risk 14:46 of cancer if we eat grilled meats too often. 14:49 It's true. Those juicy burgers, especially the charred ones, 14:53 can contain cancer-causing chemicals called carcinogens. 14:57 When you grill meat, some of the fat does drip down 14:59 onto the charcoal or the flame. 15:01 And when fat meat's that really high temperature 15:03 it develops a carcinogen. And the smoke carries the carcinogen 15:06 back up to the meat which can be dangerous for our bodies. 15:09 Now before you get all "fired up" 15:11 there are some ways to grill safer. 15:14 One way is to simply avoid burning or searing meats. 15:16 Cooking food longer at lower temperatures is best. 15:20 To also cut down on carcinogens you can decrease the amount of 15:23 time that the food is actually on the grill. 15:25 Pre-cook the meat in either the oven or in the microwave 15:28 and finish it up on the grill just to give it a little bit of 15:29 crispness and a little bit of flavor. 15:31 Another tip: choose leaner cuts. Wow! 15:34 Now you heard that. They talked about carcinogens. 15:37 But then that brought up the other "C" word... cancer. 15:44 Carcinogens equal cancer. 15:48 So while we may have loved it, maybe have driven 15:53 500 miles, we get... you know, the waft of that smoke, 15:59 that's very pleasurable. The smell of barbequing: 16:05 it leads to cancer. Yes. 16:09 Now that's a little word with a lot of impact 16:13 on a lot of families. And we're going to do a program 16:16 actually about cancer. I'm going to talk about that 16:19 in detail. But right now we're talking about 16:21 something that has become almost synonymous 16:24 with holidays and special occasions. 16:28 And we enjoy them, but we're finding that 16:31 it's leading to cancer... which is the #2 killer 16:35 in America after heart disease. After heart disease. 16:38 Worldwide. So the smoke... the smoke... 16:44 Did you hear what they said? The smoke? The smoke! Yes. 16:47 When we think about smoke... You know, they say when there's 16:51 smoke there's fire. And when I think about fire 16:55 I think about inflammation - that's right - right? Um-hmm. 16:58 Inflammation. So that's like burning in the body. 17:03 And if you have a pro-inflammatory, that means 17:07 you're having an inflamed situation all the time 17:11 it's going to lead to cancer. That's right; that's right. 17:14 So let's talk about that. You know, there's a Bible text, 17:17 Rico, in Psalm 102 verse 3 as you spoke of that. 17:22 Notice what the Word of God says. It says: 17:24 "For my days are consumed. " And then it goes on and says: 17:29 "like smoke and my bones are burned as a hearth. " 17:34 My days are consumed like smoke. 17:37 That smoke from the barbeque consumes us 17:40 and therefore it does produce inflammatory condition 17:44 within our body because of the carcinogens or what we call 17:48 hydrocarbons. And as brother said here 17:51 it's like - you know - putting your nose down at the tail pipe 17:55 of your automobile and inhaling that. Who would do that? 17:58 No one. And even people say: "Well just a little bit. " 18:01 You know, the Bible says the little foxes spoil the vineyard. 18:04 And so just a little bit is enough to create a condition 18:09 in your body for which we go to the doctor and say: 18:11 "Well I don't know how I ended up with cancer. 18:13 Doesn't run in my family! " 18:15 But just look how many grills you have used over the 50 years. 18:19 Now, now... someone would say, 18:21 you know, well... 'cause people are watching this 18:24 and they're thinking. You're thinking: "Are they telling me 18:28 that I can't barbeque? That I can't go out and have my 18:32 steak on the barbeque grill 18:35 or have my chicken on the barbeque grill? " 18:39 Yes we are... if you want to avoid this issue. 18:44 Now here's the thing: there's something called 18:47 heterocyclic amine. Heterocyclic amines, and it 18:51 doesn't matter. If it's meat it's going to produce that, and 18:55 that is the carcinogen that we're talking about. 18:57 That's right. Now what you're saying is... 18:59 someone out there who is really a more educated consumer 19:01 and really trying to be more health conscious 19:06 you might be saying: "Well I use a better choice 19:10 of meat. I use organic chicken... " 19:12 yeah... "or free-range this or that, 19:16 organic meats. That makes a difference, doesn't it? " 19:19 Well it's supposed to make a difference, but it still has 19:23 the blood in it and it still has the fat. 19:26 Now remember: it's the dripping of that fat 19:29 onto those charcoals 19:32 that gives... that emits and the smoke comes back up 19:36 that causes the problem. So we want to just encourage 19:40 them if they want to avoid that... 19:43 Remember in our little presentation it indicated that 19:47 they should lower the tempera- ture. Do grill instead of BBQ. 19:51 That's right; that's right. And then a lot of times 19:55 because of those high tempera- tures that's what's causing that 19:57 inflammation kind of byproducts. 20:00 And that even affects your cells. 20:03 It even... It stresses your cells and it ages them quicker. 20:07 Um-hmm. So not only is it cancerous, it's actually 20:11 debilitating us from the inside. And we should mention aging. 20:13 That means there's an oxidation process. Right. 20:15 If there's aging, there's an oxidation process. That's right. 20:18 Because of high fat and etc. dealing with these hydrocarbons, 20:21 the very chemical that you mentioned. 20:23 Let's put that into perspective because that's... you're talking 20:26 about cell damage, you're talking about stress damage 20:30 on the cell or stress on the cell. 20:32 So just think about how you feel when your day is just going 20:36 completely wrong and you are stressed out. 20:40 How that burning feeling in your gut and you get a headache. 20:45 Can you imagine at the cellular level - um-hmm - 20:48 trillions of cells are experiencing that. Um-hmm. 20:52 That's something to think about, right? That's right! 20:53 Have you ever? And as the sister mentioned, 20:57 with the aging process... You see a person who smokes 21:00 a lot? Um-hmm. They age quickly. That's right. 21:03 The oxidation... the smoking 21:05 that causes that rapid aging. 21:07 And so if we could just go microscopically at a cellular 21:11 level we see even with the barbeque, the smoking 21:15 process, it does the same thing to us. 21:17 Now what we're saying has to be accurate; it has to be true 21:21 because we're seeing that there is an increase in cancer. 21:26 There is an increase in all of these lifestyle diseases 21:30 that we're seeing... especially among those who 21:34 feel that barbequing is something they can do 21:37 every couple of days, every week. 21:40 You know, we would say temperance would dictate 21:43 that you would do it every now and then, you know? 21:46 Holidays, or whatever. But it has become such a part of the 21:49 culture that we're doing it more than just holidays. 21:53 We're doing it every opportunity! 21:55 It's kind of a celebration, you know? Yes. 21:59 There are places you can just call someone up and say: 22:01 "Hey, we're about to have a BBQ, " and people will 22:04 show up at your house. That's right. 22:06 Some of the people you didn't even invite! That's right. 22:09 Because it's just something that people enjoy. 22:12 Now let's get to some practical things that we can talk about 22:14 here - right - about what people can do. 22:16 I like what you said Dr. Jackson, Sister Laverne. 22:20 You said that you can bring it down to a lower heat. 22:23 You also agreed with that. Talked about in the piece there 22:26 on the clip it said that you can sort of pre-heat 22:28 the food a little bit, you know. 22:30 So as I see it we have about four options. 22:34 Number one is if you're barbequing 22:37 then you want to stop doing that. 22:41 I know that sounds a little radical, but if it's causing 22:44 cancer, why play with cancer? Um-hmm. 22:46 If you've ever seen someone suffering from cancer, 22:48 it's a major, major deal. That's right. 22:51 It's a high price to pay. 22:54 Now the second option is to move or transition 22:59 from barbequing to what? GRILLING! To grilling. 23:04 And you... I think you explained that very very nicely 23:07 where we're talking about not using the smoke. 23:10 You can grill within your own house, right? Yes! 23:12 I mean, you wouldn't BBQ inside your house, right? 23:14 That's right. No. Because the smoke would kill you. 23:17 With that kind of barbeque you'd be barbequed. 23:20 Right. So and then we're talking there is a third option. 23:24 You know, we're talking about grilling things that 23:27 are a healthier option. We're talking about things 23:29 that are plant based. Is that right? That's correct. 23:31 Plant based. There are things that... 23:33 and when we're talking about plant based we're talking about 23:36 vegetarian, vegan... those things that have been derived 23:38 from a plant source not an animal source. 23:40 And you can pick up a lot of these things from your local 23:42 grocery store. Different types of vegetarian burgers 23:46 and things like that. They even have a product 23:50 that's just like chicken. Gardein I think it's called. 23:54 And this is something that is plant based. 23:57 It doesn't have the animal fat in it. 23:59 What else can people do? 24:00 You want to talk about those vegetables! 24:02 I want to talk... That's the 4th stage. That's the 4th stage. 24:05 Yeah, this is a transition. It's a transition. 24:07 You don't have to do it all at once. 24:08 Good, best, better. Right. 24:10 Good, best, or better. 24:12 Better is? Better is eggplant or squash. 24:16 Um-hmm. Is very lovely. What else? 24:20 One of my favorites is Portobello mushrooms. 24:23 You know they're very large and when you grill them 24:26 they still have that meaty kind of flavor to them. 24:29 It does have a meaty kind of texture. 24:30 Yes, they're great. Has that kind of texture, you know? 24:32 That's true! So we're talking about 24:35 some good vegetables that you can grill on the barbie... 24:38 Oh, not on the barbeque... 24:39 Let me be clear: ON THE GRILL! 24:42 You don't have to have the smoke because there are some that are 24:45 electric. That's right. Propane... right? 24:47 Is that OK? That safe? Yes... because remember: 24:50 it is the smoke. That as you trap that smoke... 24:53 You remember the little clip you showed 24:55 was very very clear. It's the smoking 24:58 that causes the carcinogens. 25:01 And when the smoke gets ingested - 25:03 you eat it and the smoke gets ingested into your body - 25:06 then it starts to be spreading out to your cells... 25:09 throughout the cells. Well, I think we've made the point 25:12 today. It's been very very clear 25:14 that we need to make these kind of changes. 25:17 You know, on From Sickness To Health we truly want to take you 25:21 from being sick to being healthy. 25:24 And so many are very very healthy 25:26 we dedicate a lot of time in looking for the best people 25:30 to come and talk to you about how you can get healthy. 25:32 So we hope that today you've heard something 25:35 and you're ready to make that change. 25:36 Until next time, we look forward to seeing you again on 25:39 From Sickness To Health. 25:44 Psalm 103 verse 2 states: 25:46 "For my days are consumed like smoke 25:50 and my bones are burned as a hearth. " 25:54 As we have learned today smoke gives the signal of 25:57 something else that is going on and serves as a warning. 26:01 It is widely known that when there is smoke 26:05 there is fire. And when there is inflammation in the system 26:09 it can be like fire in the bones. 26:13 If we are routinely using smoke to cook our food, 26:17 there will be fire in the bones. 26:20 Well we hope that you have found this information helpful. 26:24 Even if you find it depressing. 26:27 Health is never depressing! 26:29 It is when a man can't enjoy a nice, juicy steak 26:33 or a juicy hamburger. Admit it: sometimes don't you want 26:36 a grilled burger? Nope! Well how about this one? 26:42 Oh man, get that thing away from me. 26:43 That'd kill somebody. NO! 26:46 Just make them sick. See? Watch. 26:48 Mmm. 26:52 Friends, smoke can be a good thing or a bad thing. 26:57 Ideally smoke often signaled the presence of God in the Bible. 27:01 However, when God's word or warning was not heeded 27:05 it signaled the presence of evil. 27:08 In our bodies when we violate God's perfect plan for us 27:13 an inflamed response in the system is the result. 27:17 Let's do our best to pray always 27:20 and allow the righteous smoke of Christ's righteousness 27:25 to make our prayer a sweet savor unto the Lord. 27:29 Finally: "Beloved, I wish above all things 27:33 that thou mayest prosper and be in health. " 27:37 I'm Rico Hill... and I'm Sickness. 27:41 Maranatha. I tried to warn you. |
Revised 2016-05-25