Participants:
Series Code: UBR
Program Code: UBR200004S
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00:01 Do you or anyone you love suffer from lupus
00:03 or any other autoimmune disease? 00:05 Well, stay tuned to meet two women 00:07 who have found some solutions. 00:09 My name is Jason Bradley, 00:10 and you're watching Urban Report. 00:35 Hello and welcome to Urban Report. 00:37 According to the Lupus Foundation, 00:39 9 out of 10 adults with lupus are women. 00:42 One in three lupus patients 00:44 suffer from multiple autoimmune diseases, 00:47 and lupus is two to three times 00:50 more prevalent among women of color. 00:52 My guests today are Dr. Joyce Choe, 00:55 founder of Wholeness for Life, And Mercy Ballard, 00:59 Years Restored Lifestyle director. 01:02 Welcome to Urban Report. 01:04 Thank you. Thank you for having us. 01:06 Great to have you here. 01:07 I know we have a lot to cover in a short amount of time. 01:11 So tell us a little bit about how you met? 01:16 Well, Mercy has a lifestyle center 01:18 in California called Years Restored. 01:21 And in January of 2016, I was a client there. 01:25 I went there for a 10-day detox program, 01:28 and we have been in touch ever since. 01:29 Wow. Wow. 01:31 Okay. 01:32 And what made you decide to write this cookbook, 01:34 The Autoimmune Plant Based Cookbook? 01:38 Well, you know, there is a lot of people 01:40 that cannot attend to our lifestyle center, 01:44 perhaps their finances 01:45 or where they live, things like that. 01:47 So I always wanted to have a book 01:50 where we have all the principles 01:52 in one place, 01:54 and especially a seven-day menu 01:57 where people can just follow the menu, the recipes, 01:59 and they can recover, get better. 02:03 So when I met Joyce 02:04 because, you know, I needed somebody 02:07 that can make it a super great job 02:10 putting all the words together. 02:13 And I met Joyce and couldn't be the best person. 02:17 She's the writer in the book, 02:18 and she brings the science together. 02:20 So it was just a great, good team to this work. 02:24 Good partnership. 02:25 Excellent. Excellent, excellent. 02:27 Now you guys have had your own health journey. 02:31 Why don't you share a little bit about that? 02:34 Mercy, why don't you start? 02:36 2004, I was becoming sick, 02:40 prior to that I was super healthy 02:42 and very energetic. 02:44 But 2004 I started, you know, getting weak, 02:49 no endurance, shortness of breath, brain fog, 02:55 and ended up in the hospital. 02:57 So 2006, I still... 03:02 That's when I started... 03:03 I recovered pretty much 03:05 because I changed my ways of eating. 03:07 Even though I was plant-based, 03:10 and I was very health conscious, 03:12 but I didn't know many things 03:13 that were happening in this world with toxicity 03:16 that, you know, I was getting toxic. 03:21 But anyhow going back ended up in the hospital, 03:24 getting blood transfusion 03:25 because I wasn't absorbing nutrients. 03:28 And so later on, 03:31 you know, God let me to learn about this GI lab 03:35 where they tested me for food sensitivities 03:38 and find out that, you know, 03:39 I was having those kinds of issues. 03:47 And I was always healthy, 03:48 but in medical school or residency 03:50 when I was pretty young still, 03:52 I was put on a pretty powerful antibiotic. 03:54 It was in what we call the fluoroquinolone family. 03:57 Okay. 03:58 And this category of antibiotics 04:00 is very popular, commonly given. 04:03 But it has a black box warning 'cause it's quite dangerous. 04:08 It is now... 04:09 So what is the black box warning, is that like, 04:12 you can die from it? 04:14 Well, it can cause all kinds of issues. 04:17 It can cause connective tissue issues, 04:21 psychiatric issues, 04:24 it's known as a mitochondrial poison. 04:27 And, you know, some people report like things 04:30 like Achilles tendon ruptures and retinal detachment 04:33 and these types of things. 04:34 And the one that I was put on, 04:37 it was taken off the market within a year 04:39 because it caused liver failure and death. 04:41 And it caused me to get very weak, 04:45 and that weakness just progressed over years 04:48 and years and years. 04:49 And so it was kind of an abnormal weakness 04:52 and that like, I couldn't, 04:54 you know, pick up kids very well. 04:56 You know, I just felt like I couldn't do the things 04:58 that I needed to do. 04:59 And, you know, I had a lot of chronic pain 05:03 for 20 some years. 05:05 And so I was just looking for answers. 05:09 So when I was diagnosed with leaky gut in 2011, 05:14 I started on an elimination diet 05:17 that took care of a lot of pain. 05:19 And then when I... 05:20 In 2016, went to the Years Restored Program, 05:23 it helped me even further with other symptoms 05:26 that I had been developing. 05:28 Wow, I can't imagine 20 years of pain. 05:31 A lot of people deal with it, a lot of people. 05:33 And I think that, you know, when I went to Years Restored 05:36 and did the 10-day detox program, 05:39 and on the third day, I woke up 05:40 and, you know, had no pain and I had, you know, 05:45 no shortness of breath, which I've developing. 05:49 I just realized, you know, 05:50 you don't realize how bad you feel 05:52 until you feel so much better. 05:54 Because we get very used to feeling bad, 05:56 it's so gradual. 05:57 It's kind of like that frog, you know, that's... 06:00 In the water... 06:02 In the water that's getting hot. 06:03 And it happens so gradually that you're not aware. 06:06 Absolutely. 06:07 And it becomes the norm for you. 06:08 It's a normal. 06:10 I mean, you think that everybody's dealing with that. 06:11 Well, I think it's the norm for our society so... 06:14 Let's talk about, you know, the chronic pain 06:16 and the role that nutrition plays in it. 06:20 Well, for instance, for me, 06:22 I felt like I just didn't deal with stress 06:25 well, 'cause my pain was in my neck, 06:27 and then my shoulders, 06:28 and I felt "Oh, maybe this is just what it's like to get old. 06:31 You have arthritis, maybe, you just have muscle pain, 06:33 and you just don't know how to handle stress." 06:36 And I found that it may be true, 06:39 it may happen more with age, 06:41 but I was pretty much pain free with just changing my diet. 06:46 Wow. 06:47 And the interesting thing 06:48 was that I had been going to lifestyle centers 06:50 'cause I was very interested in health, 06:53 you know, nutrition, 06:54 all that kind of stuff, I'm very interested, 06:56 I love teaching people about it. 06:58 And I would go to these places, and we'd be making, 07:01 you know, whole wheat bread 07:02 and all those good food from scratch, 07:04 and I'd still be in so much pain. 07:05 I just never put the two things together. 07:07 Yeah. 07:08 So basically, you can eat to live 07:12 or you can live to eat, which... 07:14 Yes, but nowadays, 07:15 it's like you can eat really good healthy food 07:18 and still have it be a problem. 07:21 That's the confusing thing. 07:22 Yeah. And why is that? 07:26 You know, this world has changed so much, 07:29 you know, the agricultural practices, 07:32 also all the toxicity from this world. 07:34 So it's just different, it's not the same. 07:36 So foods that I ate in the past, 07:40 they were totally healthy, 07:41 but then when I studied like, you know, gut sick. 07:46 Then, the food is totally different. 07:49 We think that a few things that have happened, 07:51 that are very significant. 07:53 One is that in the 1950s, 60s was around the time 07:57 that they started changing the way wheat was made. 08:01 Wheat is a much different plant than it used to be 08:03 'cause one plant can produce about 10 times more wheat 08:06 than the original, 08:08 and it has changed the structure of that wheat. 08:11 So that's one thing. 08:13 The other thing is that sometime around the 1970s, 08:16 I think was when glyphosate was introduced. 08:19 And that's the active ingredient of Roundup, 08:22 and its use has simply just escalated. 08:25 And now we are spraying glyphosate pretty much 08:29 on all of our crops. 08:31 You know, if you have any kind of grain, 08:34 your breakfast cereals, your breakfast breads, 08:36 you're going to have 08:37 high levels of glyphosate a lot of times. 08:39 That's scary. 08:40 And so, you know, glyphosate has been patented 08:45 as not only a weed killer, it is a mineral chelator, 08:50 it will bind up minerals like magnesium and calcium 08:53 and those things that you need for your cells to work, 08:56 and then it will also serve as an antibiotic. 09:00 So it changes the microbiome. 09:02 So all of these things are having 09:04 an effect on the gut. 09:05 And we think that that's why in the last couple decades, 09:09 we're seeing children being affected 09:12 with these serious diseases that we never saw before, 09:15 you know, and all these mysterious things 09:17 that people are having a hard time 09:19 putting a diagnosis on. 09:20 Yes, yes, 'cause what we're consuming 09:23 has changed the molecular structure... 09:24 Has changed us generationally, 09:26 and, you know, I think the epigenetic components 09:30 and how it's changing people, 09:33 you know, one generation to the next, 09:34 it's just weakening our systems. 09:36 Yeah. 09:37 Let's talk a little bit about inflammation. 09:39 What is inflammation? 09:42 Well, inflammation is defined as you can see it, 09:46 you can see the redness, you can see the swelling, 09:50 you can feel pain and tenderness. 09:52 And it's simply that your body, 09:54 like if you have a cut, for instance, 09:56 your body is recruiting cells to come and help you fight. 10:00 It's helping you fight infection, 10:01 it's helping you repair that wound. 10:05 So that's what inflammation is. 10:06 It's simply your body's effort to help itself get better. 10:10 Wow. 10:11 So with arthritis and all of those things 10:14 like your body's trying to get better? 10:16 Typically disease is an effort of the body 10:19 to help itself improve. 10:21 Okay, okay. 10:23 Or deal with something. 10:24 How does lifestyle impact inflammation? 10:27 Well, it's very important 10:29 to eat these anti-inflammatory foods. 10:32 So we really like to push for eating a lot of greens. 10:36 The greens are super powerful anti-inflammatory foods 10:39 and, you know, also the herbs are even better, 10:43 certain herbs. 10:45 So for example, thyme is great. 10:48 Stevia even is great. 10:52 Mint is one of the greatest antioxidant foods, 10:55 very high antioxidant. 10:57 So we actually put it together a pack of all these herbs 11:01 that are super antioxidants so just to shake in our meals 11:05 and just give this huge antioxidant boost 11:08 to our system. 11:10 So very important to eat inflammatory foods 11:12 but if you don't remove the cause, 11:17 then you're still going to have inflammation. 11:19 So you have to remove 11:20 what is causing the inflammation. 11:22 So removing these toxins, 11:24 a lot of times it's processed foods. 11:27 You know, it has so much chemicals. 11:28 'Cause that was my next question. 11:29 What foods cause inflammation? 11:32 So there's processed foods 11:34 another thing is foods that are high on AGE. 11:39 What is AGE? 11:41 Anti-glycation. 11:42 Advanced glycation end-products. 11:45 These are simply things 11:46 that form when you heat up your food. 11:49 So if you caramelize your food 11:51 and you're roasting your nuts 11:53 and these kinds of things, you're going to end up... 11:54 It's like cooking the nutrients out of it. 11:56 No, it's changing the structure of it 11:59 and what ends up... 12:00 well, it's the same thing that happens in your body 12:02 when you have diabetes for instance, 12:05 and your blood sugar goes so high 12:07 so that the sugar will abnormally bind 12:10 to certain molecules, 12:12 and it will change their structure 12:14 and that is what causes damage 12:15 to the blood vessels for instance. 12:17 And that's why people have bleeding in their eyes 12:20 and in their kidneys and scarring 12:22 and that kind of thing. 12:23 It's usually when you cook foods 12:25 that are high in proteins and fat at the same time, 12:28 so that'll be meat, 12:29 but in the plant-based it will be nuts, right? 12:32 So then you cook in dry environment 12:34 like baking, and frying, things like that 12:37 so the levels of AGE are so high 12:40 and so inflammatory. 12:42 But just for a basic thing, 12:44 you know, foods that are inflammatory 12:47 tend to be foods that are fake, 12:49 for instance, refined carbohydrates, 12:53 sugared or artificially sweetened sodas, 12:58 and processed meats, 13:01 those tend to be very, very inflammatory. 13:04 Dairy can be inflammatory. 13:06 Wheat can be inflammatory. 13:09 You were asking about nutrition. 13:11 And we know that the gluten and wheat 13:14 causes your body to produce zonulin 13:17 and zonulin will then, 13:19 when it attaches to these receptors 13:21 on your intestinal cells, 13:24 it'll cause you to develop leaky gut 13:27 because it causes your tight junctions to be lost. 13:30 Wow. 13:32 I'm glad that you guys came out 13:34 with this Autoimmune Plant Based Cookbook. 13:37 Because as I'm listening, I'm like, wow, so okay, 13:38 so wheat isn't, you know, isn't good, 13:41 it can cause the inflammation and stuff or some form of it. 13:43 Wheat just maybe a lot different 13:45 than what it used to be 13:47 and anecdotally you'll hear people say 13:48 that when they go to Europe and other places 13:50 that maybe have different ways of growing food 13:55 that they can tolerate wheat better there. 13:58 So there may be something going on there. 14:01 Okay. 14:03 And, you know, again, 14:04 I forgot to do this 14:05 at the beginning of the program, 14:07 but we always have to put the disclaimer out there, 14:09 make sure we're talking about different recipes 14:11 and all of that stuff and cutting things out. 14:13 But we want to make sure 14:15 that you consult your primary care physician, 14:18 as they've been working with you, 14:19 and they know your specific case. 14:21 We're talking about potential solutions 14:24 and things that work naturally. 14:28 But it might not be right for you, 14:30 or it might be right for you, 14:31 but you must consult your primary care physician. 14:34 Yeah, we always say this is health education. 14:35 Yes. 14:37 Absolutely. Not medical advice. 14:38 Absolutely. I like that. 14:40 I like that. Make an informed decision. 14:42 That's right. 14:43 Tell me about the 10-day program. 14:45 What does that consist of? 14:47 The 10-day program is... 14:49 The first five days we do detox 14:51 because autoimmunity is toxicity. 14:54 And so we work doing juices and teas and poultices, 14:59 internal poultices so to remove these toxins. 15:02 And in the next five days we introduce foods, 15:04 at the beginning, it's raw foods 15:06 to build up the good bacteria, the microbiome 15:08 because when you have autoimmunity 15:11 there is an imbalance of the bacteria 15:12 so we want to build up the good bacteria fast 15:16 so the inflammation can improve. 15:19 And yeah. 15:20 So would you say like probiotics, 15:22 like to build up the good flora or no? 15:24 Well, we get the probiotics or the bacteria, 15:28 we try to replenish it using food. 15:32 Got you. 15:33 Got you. Nice. 15:35 Because there's the probiotic foods 15:36 that you can eat, which is, you know, 15:38 the probiotics come from the soil, right? 15:42 So if you have a healthy way to plant your vegetables, 15:47 then you're going to get your probiotics. 15:49 But the prebiotics are 15:51 what is going to feed the probiotics 15:53 and which is to increase your fiber foods. 15:55 Okay, okay. 15:57 We actually have a video of someone 15:59 who went through the 10-day program. 16:02 And he had quite a bit of great things 16:06 to say about it, his name's Brandon. 16:08 And let's get ready to take a look at that now. 16:12 So back when I was about 20 years old, 16:15 I got put in the hospital 16:19 for having really low blood count, 16:21 and it is called hemolytic anemia. 16:25 And little did I know then 16:28 that that was the beginning of a disease that I had. 16:32 For years I've had the symptoms of skin issues, 16:35 little rashes popping up all over my body, 16:39 just here and there, on my face, on my legs, 16:42 on my arms, 16:43 and, you know, some stomach issues 16:46 that got worse and worse as the years progressed, 16:49 the stomach issues. 16:50 And then it got 16:51 to where I started feeling really bloated a lot. 16:55 Found out that I had a disease 16:57 called mixed connective tissue disease. 16:59 And so I was taking the Hydrochloroquine 17:04 to try and keep my immune system 17:06 kind of hushed to where I wouldn't have 17:11 as many flares or possibilities of flares. 17:13 Somebody here who worked told me about Mercy 17:17 and Years Restored, 17:19 and they told me about her cookbook, 17:22 it's kind of where it started. 17:24 They started telling me about this autoimmune cookbook 17:27 and, of course, 17:29 I was very interested in that now 17:30 that I had learned that I had an autoimmune disease. 17:32 And I learned 17:33 that Mercy had been dealing with autoimmunity in her life. 17:39 Out of the different places there was to choose from 17:41 because she had dealt with autoimmune disease, 17:43 I thought this has got to be the place to go to. 17:46 I learned what foods that I could eat 17:48 to heal the autoimmune disease 17:52 or to put it in remission as we call it. 17:55 And then not only did I learn what foods, 17:59 but she teaches you how to make the foods 18:04 so that was definitely an added blessing. 18:09 Also, all the health classes that she teaches, 18:13 most of the research that she has 18:15 is coming from doctors' research, 18:18 so this isn't just some natural remedy 18:22 that something, you know, 18:23 you don't know for sure if it works or not, 18:25 this is research that's being done. 18:27 So that was pretty impressive to me as well. 18:30 My energy was coming back, my strength was coming back. 18:33 And I told her that I really feel like 18:35 that my years have been restored. 18:38 And, you know, the two or three years 18:41 I haven't been able to run, 18:43 you know, for very long distances 18:44 and now I feel like I've got that back. 18:47 And my recovery time like whenever I go to the gym 18:50 and I work out, 18:52 before I went in to Years Restored, 18:54 it hurts and it hurts for days. 18:58 But now when I go to work out, 19:01 the recovery time is so much faster. 19:03 I don't feel... I don't hurt as bad. 19:05 I don't really hurt at all. 19:07 I go and I work out 19:08 and the next day I feel nice and tight. 19:10 Like I used to feel back when I was younger, 19:13 but I don't feel like 19:14 I'm just totally exhausted for two days, you know? 19:17 So it's amazing how much, you know, 19:21 eating the right stuff can make a difference. 19:23 This way it is well thought out, 19:28 there's a lot of science behind it. 19:31 I really think that this is the best diet to choose 19:35 if you really want to put this thing into remission. 19:38 You want to have your energy restored, 19:40 your years restored, 19:42 and you want to start feeling better 19:44 and get on a new way of eating for good. 19:48 This is a lifestyle for people that have autoimmune disease, 19:51 you really have to just totally change the way 19:55 you think what you eat, 19:57 and retrain yourself to eat a different way. 20:01 And as a result of doing that, you'll get the benefits. 20:05 So I think it's the best, best diet. 20:14 I actually know Brandon, he actually, 20:16 he used to work here. 20:17 He's a great guy. 20:19 And he is a great guy, 20:20 and I'm so glad that things turned around for him. 20:23 I know that you have the cookbook, right? 20:26 You have the 10-day program. 20:28 Yes. 20:29 What other services do you offer? 20:31 Well, if people go to my website, 20:33 DrJoyceChoe.com. 20:35 And my last name is spelled C-H-O-E, DrJoyceChoe.com, 20:39 you can find out where we're going to be 20:41 'cause we go to churches, and we do weekend programs. 20:44 And we do Friday, Saturday, Sunday. 20:47 And Sunday, they can experience the food 20:50 and that kind of thing. 20:51 Oh, that's awesome. 20:52 So they can taste test and everything. 20:54 They can taste test and all of that. 20:55 Get the hands-on experience. Right. 20:56 Yes. 20:58 And then we're also preparing an online course. 21:00 And so we've filmed video demos 21:03 of how to do many of the recipes in the book. 21:06 And so that we did our first online course 21:10 in October, 21:12 and now we're preparing to make it just available 21:14 online and on DVD. 21:15 And we have a Facebook community, 21:18 plant-based gut health on Facebook. 21:21 And so if people go to AutoimmuneRecovery.com, 21:25 they can find out more information about that. 21:27 Also, we do have a company that we, you know, 21:32 put in very healthy products 21:33 for this population of autoimmune disorder. 21:36 So we do have tortillas 21:38 that are sprouted and gluten-free and healthy. 21:41 Nice. 21:43 Wow, you guys are active. 21:45 Yeah. Busy. 21:47 It's hard to keep up with her. 21:50 We have video of a recipe 21:53 and talking a little bit about the online course. 21:57 And I think that we should go check that out right now. 22:02 Mercy and I recently published 22:04 the Autoimmune Plant Based Cookbook. 22:07 And in October of 2019, 22:09 we conducted our first online course. 22:13 We called it the Autoimmune Recovery Plan. 22:17 We provided 20 lectures on autoimmune disease, 22:20 leaky gut, and how to heal. 22:22 We also provided video demonstrations 22:24 on how to prepare foods 22:26 from the Autoimmune Plant Based Cookbook, 22:28 and how to have a successful health journey. 22:51 So welcome to this lesson today. 22:52 We're going to talk about how to make butters 22:56 and spreads from things 22:58 like pumpkin seeds and sunflower seeds. 23:01 And so what we've done is that we have already soaked. 23:06 And soaked the pumpkin seeds 23:09 and the sunflower seeds overnight, 23:12 and then we have dehydrated them 23:14 for about 24 hours. 23:16 And so today, we're going to make this 23:19 from the pumpkin seeds, 23:20 but I just wanted to at least show you 23:23 the pumpkin and the sunflower seeds. 23:26 And so, Mercy, can you just let us know 23:27 how many cups of what we're going to use? 23:29 Sure. 23:31 So we have one cup of pumpkin seeds 23:32 and one cup of shredded coconut. 23:36 That makes it super great. 23:39 So one cup of coconut and one cup of pumpkin seeds 23:44 that have already been soaked overnight, 23:47 and how much salt is this? 23:48 This is one teaspoon of salt 23:50 that we're going to add it toward the end, 23:51 otherwise it doesn't make butter for some reason. 23:54 And the pumpkin seeds have to be super dried. 23:57 Okay. Yeah. 23:59 So you want to make sure 24:00 that if you wash this right before you use it, 24:02 that you dry it really good. 24:03 You don't want to have any moisture. 24:06 So we're going to run it for about 20 minutes, 24:08 right, Joyce? 24:10 Yeah, the thing about this is that I've made it with salt. 24:12 And so that's probably why it doesn't processed. 24:15 So it's going to be 20 minutes and... 24:19 On high. Okay, so we're... 24:27 So here are the seed butters at the end 24:31 of about what 20 minutes of processing 24:34 and here's the sunflower. 24:36 You can see the pumpkin seed. 24:37 It's a beautiful green, 24:40 and we didn't show you 24:43 how we processed sunflower seeds, 24:44 but you can do it exactly the same 24:46 with equal parts of sunflower seeds, 24:49 coconut, and salt. 24:51 Well, not equal part salt, 24:52 but about a teaspoon of salt per cup of each, 24:58 if that makes sense. 24:59 But we just tried this morning, 25:02 and it was a huge hit for our crew here today. 25:07 Hope that you enjoy it as well. 25:11 Wow, that looked like a quick recipe. 25:14 That was a quick recipe there. 25:16 What else do you want to add to that video 25:18 that we just saw? 25:20 Well, I just wanted to let people know again 25:21 autoimmunerecoveryplan.com 25:25 and the most important thing that we want people to know 25:27 is that no matter what you're struggling with 25:30 or how long you've been struggling with it, 25:33 that we don't want people to give up hope. 25:35 Amen. 25:37 You know, and we want to help people 25:39 to have faith in a Creator God 25:41 and that there is a creation-based 25:44 recovery plan. 25:46 Amen. Amen. 25:47 Yeah, I think that creation-based 25:49 recovery plan is so crucial 25:50 because I remember we all sat down, 25:54 and we were talking about that evolutionary plan 25:58 that they had going out there and all of that stuff 26:00 and so yeah, that's, that's no good. 26:03 So embrace the creation-based Creator God plan. 26:09 It's a different paradigm. That's right. 26:10 This is the paradigm if it's true, 26:13 it should get you to a better place, right? 26:15 And so we just think 26:17 that this is going to get them to the place 26:18 that they want to be. 26:20 And what are some of the needs of your organization? 26:23 Well, Mercy, why don't you... 26:26 Well, we want to, you know, bring this message to the world 26:31 because we feel that God's ways should be the head, right? 26:35 And right now it seems like the evolutionary ways is ahead. 26:39 So we want people to spread the message 26:42 and join our groups and just share it 26:47 what we're doing in Facebook 26:49 and join our classes to learn and then teach others too 26:51 because the God way is the best way. 26:54 And we don't want people to get just better, 26:56 but we want people to get well. 26:58 And God's way is going to be you to that point. 27:00 Absolutely. 27:02 And what we're hoping 27:03 is that people will value good things, 27:06 not for the sake of just getting better 27:08 and how they feel 27:10 but for the sake of it being truth, 27:12 and it being the best. 27:14 Amen. 27:15 I want to put up your contact information 27:16 and then I'll have you read it. 27:18 And yeah, we're running out of time here. 27:21 So Mercy's place is Years Restored, 27:23 she has a website YearsRestored.com 27:26 and you can reach us at AutoimmuneRecoveryplan.com, 27:30 the email is Hello @AutoimmuneRecoveryplan.com 27:34 Is that good, Mercy? Yeah. Excellent. 27:36 Nice. 27:38 Any quick closing thought? 27:43 Well... 27:46 I want to thank you for the opportunity. 27:49 It's been wonderful, I mean, God has opened the door, 27:51 so I would praising God for this. 27:54 Praise the Lord. Praise the Lord. 27:55 Thank you for coming on and sharing. 27:56 I appreciate both of you. 27:58 And thank you for tuning in. 27:59 Well, we've reached the end of another program. 28:01 Join us next time and remember 28:03 it just wouldn't be the same without you. |
Revised 2020-04-09