Hello world, welcome to WFHR's Rapids Report, probably brought you back pocket septic for
this July 24th, 2025.
Have your host James here.
We're joined right now, it's by our family, friends, and all family natural foods.
We have Stephen and Katrina in there with us right now.
Hi guys, don't.
Hey, hey.
Good.
All's well.
Right on, right on.
Good to have you here.
Always good talking with you guys and hanging out.
Appreciate the time.
Do want to send a special shout out to you guys with the sponsorships you do, whether it
is playmakers, being a co-sponsor there, or Terry talks with Trish and you can hear on
the weekends.
Greatly appreciate the work that you guys put into this community and all the fun that
we get to have because of it.
So I appreciate you guys.
I want to say a shout out to the whole staff over there, of course, and everything.
Love all of our friends over there.
They're fun.
Come hang out with them.
Yes.
Come hang out with all of us.
And bring your questions, because they love answering and we love finding things out
with things.
We love finding out what's going on over there.
What's happening?
There's some fun.
What's happening?
I like to highlight our sales since now we're towards the end of the month.
And if people haven't heard about the sales that are going on, this is the month of July.
This is a podcast.
Yes.
Nicely done.
Nicely done.
Yeah, that's true.
Good point, Steven.
So in the month of July, there's two companies we just wanted to highlight because they're
not always on sale and they're really great companies as well as they sell and they're
very popular.
So the first one I want to highlight is the Terry Natural brand is on sale for the whole
month of July.
So there's about another weak ish left of it.
So get that while you can.
So 20% off on that, definitely worth getting stocking up on until, you know, October when
there's more sales and such.
And then True Grace is another one.
They go on sale a couple times a year and probably won't until October.
So this is a great time to stock up and get some of your favorite foundational nutrition.
So just wanted to highlight those before, so everybody make sure that they know about
it and where.
Not only good time to stock up but maybe even trying some of these that you may have been
thinking about trying.
It's a great time to get in on that.
Try something new.
I was talking to Lady before we came here and she had a bunch of different things she
was trying to work on, you know, health wise.
And I said, well, you know, it's wonderful, wonderful about Terry's products is there a
no risk try.
They're all basically samples.
And if they don't work for you, you get your money back here and tea on it.
And Terry is so dedicated to this money back here and tea.
And he knows some things take a little bit of time, more than one bottle, more than two
bottles.
Sometimes you can try three or four bottles, keep all the bottles, all your receipts.
And you can bring three, we've had I think people even once or twice bring six bottles
and say, hey, I gave this a really good try, took, you know, whatever was two a day for
six months and, you know, didn't get the results I was wanting.
And, you know, we gave their money back and, you know, probably, probably at the same
time, we said like, hey, not everything works for everybody.
And that's what I was telling this lady.
She said like her husband had some, it's like a nerve related issue.
I didn't really know what it was.
And in fact, she even said like the doctors don't really, they haven't really found what
this is.
And they haven't found an answer for it.
And he's just like, have this issue for years.
And so I said like, you know, to be honest, like I'm sitting here talking to you for five
minutes.
I don't know if I'm going to find the answer either.
But I think we can get, we can try some stuff and it's going to be a little trial and
error.
But what better company to do trial and error with with other than one that will give you
your money back and stuff you try, you know, you don't get that at the doctor.
They don't go and say, hey, let's run this expensive test.
And if we don't find anything, you get your money back and try this prescription medicine.
Yeah.
You didn't work for you.
That's fine.
We'll give you your money back.
Doesn't happen.
Doesn't happen.
There's a company that's been around for decades and they've been doing this for decades.
You don't stay in business with that model.
If you can't back up with your problem, if you're not working for you, it's not like
it's work.
And most of them work for everybody.
And if it was a different story, like if she was like, oh, yeah, my husband has this
really normal condition, that's very, you know, like this works obviously for our
family.
Oh, yeah.
No worries.
Like, this is going to be it.
I wouldn't even like go down this road.
But yeah, we're all a little different and sometimes you just got to try things.
Well, this is the point.
And I think where almost all of us can agree on we're coming to the, when it comes to
health care and it comes to health in our bodies and all of this options, you know, because
that is we are not one size fits all what works for some will work for, you won't work
for others.
Terry gets that.
You guys get that.
And I appreciate that approach so much more than I can really put in the words really.
It's something that not only is it, I have to admit to me as somebody who studies and
interested in marketing and all that, it's a cool move, man, to offer that to your
country.
That's cool.
That's like, that's how confident I am.
I feel that good.
It's a cool, but it's also, it's because you can back it up because you can actually
mean it and do it and maybe just as importantly as all that, understanding that not everything
works for everybody.
So of course it will, you know, not every one of these products is going to work for
every single person, but man, is it worth the attempt?
Because if it does help you, it's a game changer.
Yes.
And you deserve that.
Whatever it is that you're dealing with, whether it's a positive or a negative or any
of these things, these products help people.
You guys get that, they get that and again, you can offer a cool thing like that to a
people.
You can back up your product and then they're on sale, you can put them on sale anyway.
Yeah, exactly.
So it's a win-win, everybody come in for them the month, get those sales for sure.
Win-win, come on in.
Win-win, come on in.
Somebody write that down.
That's what I like.
Win-win, come on in.
Here we go.
Another win-win, come on in is our presentation schedule that we have going on.
We're going to recap our all-wheel presentation we had just yesterday, but I want to get the
other two on people's calendars, which is September, ooh, let's see.
Here we go.
September 16th at 4.30, we're doing an herb walk, so you can meet us at Lake Visita Red
Sands and we will at the pavilion and we will be talking about herbs, how to use them,
what to do with them, how to identify them.
Some of their health properties, it's just a great way to get outside on a nice day,
as well as, you know, let's learn about these things.
So that's one to definitely check out September 16th at 4.30, and-
I also just to note that if you do plan to go to it, if the weather looks not nice, call
the store, just check in with us and say, hey, is it still happening, have we rescheduled
a date?
Come on.
Because if it's raining or it's really miserable, we're probably going to cancel it.
We'll probably, yeah.
Or reschedule it, perhaps, but, you know, last year it went off, the weather was great.
Kind of doing it in late summer, the weather's a little more predictable as much as anything
could be now to you.
So yeah, it's always hard when you plan something that's outdoors, but it was a lot of fun last
year.
We had a great turn on.
I think it was 20 people just walking around red sands beach, and it's amazing what
you can find when you've got Jamie who works for us, and Katrina and, you know, myself
there.
We just kind of, you know, kick around and like right in front of your feet or a bunch
of herbs that can, you know, potentially change your life.
So they're all right there in front of us, and it's fun to do this in the real world
sometimes.
And another good reason to follow the Facebook page to be able to keep up the data.
I'm, you know, you guys can let people there too, I don't know, Facebook, but if there
is a cancellation or something, that's another way to keep up on that and everything.
And I, here's hoping new fingers crossed for good weather, because it's a really fun
event.
I know a number of people that are already looking forward to.
Yeah, absolutely.
And then just mark your calendars for October 3rd and 4th.
That's our 79th anniversary sale, so it'll be that Friday, yeah.
That's Saturday.
We'll have different people visiting us.
They'll have education and samples, door prizes and sales.
Do we have to say more common visit?
I mean, yeah.
It's going to be fun.
It's always crazy.
It's always busy.
And we always love it.
It's, it's a celebration of 79 years, right?
The community and us.
It's just like, it's, it's wonderful.
So I try not to overexaggerate, but I feel very comforted saying nobody does sale like
their anniversary like you guys.
It's your anniversary.
And yet we get the presents.
We get the stuff.
That's right.
Nobody does deals like they do on their anniversaries.
I worry about your business, not kidding, but I, but no, seriously, these are, are really
great sales and it's something to mark on your calendar and look forward to.
Yeah, that was fun when you had a couple of years.
So I think we, every year we kind of add something on and we, we try new things and it just
keeps getting better, I think.
Yeah.
I think that helps.
You know, if it was our third year of doing this, I think it'd be all right, but I
think we'd have a long ways to go.
It's true.
So yeah.
What we learned from one of the best Michael hitter, though, so you know, he showed
us how to do it.
He knows how to party.
He's great.
Yeah.
Yeah.
This is a reminder.
It's hot.
It's a Monday.
Yes.
I'm not going to talk about it too much because I feel like I'm a broken record every time
I'm on here, electrolytes, electrolytes, electrolytes, electrolytes, everyone.
Stay hydrated.
Stay hydrated.
But not just water sometimes in these summer months.
It's harder.
We need more potassium, magnesium, sodium to help our bodies stay regulated.
With this humidity, we're not even realizing how much we're actually sweating and getting
more dehydrated, but we have a lot of great electrolytes, including true graces, which
is on sale right now.
But everybody should have electrolytes.
I even have some of my car because you never know where you're going to be and you get
so dehydrated.
But stay hydrated.
Get electrolytes.
Make it part of your regular routine.
You will notice a difference.
Definitely.
Yeah.
And that's a great note about keeping something in the car.
It really is.
Whether it's for you or the significant other child, an animal, it's not bad to have that
kind of stuff in the car or water, but even just water in that some, but that's a good
note.
We do.
Yeah, most of these we have are coming individually packaged.
So you throw a couple in your purse, throw a couple in your car, and your kid's backpack.
Maybe you have a couple at home still, you know, like, just like, wherever you are around,
wherever water is, you're going to be hydrated.
You can't predict the dehydration, but you can prevent it.
Yes.
I like that.
That's another good line right there, too, James.
So let's recap some olive oil.
We did an olive oil presentation yesterday, and we, um, we got to travel around the world
a little bit.
We got to experience different flavors, which James, you're going to be our guinea pig
of some olive oil flavors.
James, you're going to take quite as large of a trip as people in the de-aster.
That's all right.
We're just doing two.
We're going to keep you in the Mediterranean, perfect.
Mm-hmm.
Right where, where, where, where, but there's my roots.
Yeah.
How did you keep your ancestors?
Mm-hmm.
I'm going to go to your neighbors in Greece.
Oh, cool.
Also, um, take a little stop in the whole land of Italy.
Mm-hmm.
Perfect.
Oh, yeah.
I'm so excited right now.
Yeah.
And we know that James likes olive oil, but there are differences in olive oils.
And that's what we're going to explain when we taste it inside.
Yeah.
When James gets this because for, what was it, a housewarming gift to your grandmother?
Yes.
Yes.
Give you a bottle of olive oil.
Mm-hmm.
High quality from the whole land olive oil.
Yeah.
And you were like, this tastes so good.
And actually, a lady yesterday, I, she just, she was at the talk, attending it.
And she said, you know what?
This is a great Christmas gift.
I should get people this for Christmas.
Instead of wine, why don't we do this?
Why don't we do this?
I always get them the wrong kind or, you know, whatever they have too much.
Or they shouldn't have, they shouldn't have any more, you know, and there's all sorts
of stuff with wine.
You can get wrong, right?
But olive oil, especially if you can get people a nice quality olive oil, they'll use it.
Mm-hmm.
It could be a real changer for them too, especially those, so many people, they, they kind of use
the same stuff their parents use or whatever they grew up with.
And usually it's fine.
There's not a lot of bad olive oils.
But there are so many different flavors and kinds that work differently with different
foods.
You deserve, your palate deserves it.
Treat your taste buds well, everybody.
I mean, you come from a family who knows olive oil, but I should tell people that there
was a university, California Davis study that found that two, three forests of olive oils
didn't match their quality standard.
They weren't actually like extra virgin olive oils.
Wow.
Even though it said that, maybe.
And there was, yeah, yeah.
There was a Danish study that over 75% of olive oils in the supermarket were counterfeit.
So there actually are a lot of inferior or diluted or counterfeit olive oils out there for people
that are reaching in the wrong part of the shelf or just, you know, maybe have bad luck.
It might, sometimes they, you know, the worst part is when they say they're, you know,
extra virgin olive oil, the price would reflect it.
And then the reality is that they weren't.
And we had to like really, that our store, we've really scrutinized olive oils in the last
few years to try to, to try to find what it is that makes a good quality olive oil.
What you want to see in a label.
I'll grab this Italian one to start.
We can kind of look at this one here.
So it's in a dark glass bottle here that's kind of what you want.
Like that's, that's going to hold this oil in really good quality.
It's going to protect it from the light.
That's, that's the first thing you can see on the shelf.
The other thing that we've really done with our olive oils is we used to have some,
it was an organic olive oil.
It's probably good.
It came from a very reputable company, but it came from like five countries and three
continents.
It was from Argentina, like Turkey and Tunisia, Tunisia is in Africa, turkeys in Europe
and Argentina is in South America.
So these are three different parts of the world.
Yeah, yeah.
And I start to wonder how can they maintain the quality of the oil or how can they make
the best oils if they're going from all over the world.
And this, this product, you know, again, it seemed good, but I like the story of an olive
oil that comes from a single country and ideally a single farm, you know, if you're,
if you're buying wine or like, let's say we're going to go to, I don't know, our favorite
little tavern and downtown Wisconsin Rapids, we want to have a beer.
We don't usually go there and say, hey, could you give me a blend of five of five different
beers?
I'd like it from at least three different continents, you know, you know, you kind of say like,
oh, I, I know I like point special, give me a point special or, you know, like whatever,
whatever.
Spotted cat, whatever.
Your story is.
You don't look like if you see a kind of wine that's a blend from multiple vineyards,
multiple countries, you're probably thinking that's a, a wine on the bottom shelf, right?
That's not one, you know, the wines that they always talk about, oh, this comes from a
famous vineyard for 7,800 years.
Yeah.
Exactly.
Yep.
And the same story is true with olive oils.
There's these, these farms have been growing olive trees for generations.
And, and I think you can get better traceable sourcing with that.
So I'm looking around this bottle, again, this is radio, so I'll just describe to you
what I'm seeing.
So it says a USDA organic sign on it.
So this is organic olive oil.
Yeah.
That's a, that's a reassuring thing.
It also has a stamp that from the Italian government that this is an authentic olive oil
that was not only growing, but bottled in Italy at the source.
So there's no opportunity for adulteration and shipping or whatever if they shipped it
to the U.S. and filled it, you know, from big containers into bottles in America.
Well, they could have maybe diluted somewhere in between.
This one is bottled and Italy it's sealed.
There's a seal on it.
There's also a little QR code.
You can look up what types of, um, it was going to say grapes.
What types of olives were used in this?
That is really cool.
I haven't seen that before.
That's all.
That tells you details of when it was harvested, um, you know, all these kind of things where
it was harvested.
And it also tells you like the harvest date that stamped on here, there's a lot number.
And there's a date that tells you when you should use it by, you know, in this case,
it's 2026 in September.
So you've got more than a year to use this bottle.
Um, and another thing we talked about is if you, if you buy a bottle of olive oil, buy
one in a size that's going to be something you can consume in the time you've got.
Um, you, you don't want to have this on your shelf for six months or a year, like a couple
months, you know, I get it.
Because it oxidates.
It oxidizes.
Once it gets air.
Um, but, you know, actually, something cool that this bottle has this Italian one is there's
like a little, a little beater marble in there.
So when you pour the olive oil, um, it only lets the oil, it doesn't really let the air in.
Yeah.
Clever.
It's very, really minimizes, minimizes the oxidation.
Um, and if you were going to leave one on the shelf, that would be one I'd leave on a
little longer.
Um, but that was one we demoed.
Um, and then we did the Spanish olive oil, um, Don Carlos from the Anelucía region of
southern Spain, uh, beautiful part of the world, really, um, and it has its own distinctive
flavors.
Um, and that one actually folks want to come in and taste it.
We do tastings.
That one any day of the week, any day of the year, um, just come in and say, Hey, I want
to try that olive oil, you guys mentioned on, um, on the podcast here, um, and then we've
got a premium olive oil.
And this is where Katrina kind of gets into talking about, Hey, you know, like if you're
looking at olive oil for its health benefits and, um, you know, if people are looking into
that, um, we gave out copies of this book, actually, it's a little about a, um,
olive oil.
And, um, we have a few extra copies.
So here is, there's another reason stop in a family, which would say, Hey, I heard you
have a couple extra copies.
Can I get a free copy?
We'll give you one of these.
It's a book, over a hundred pages in it.
And it talks about all the different health, uh, benefits to olive oils.
I kind of give you the, here's chapters.
So there's not pages, um, there's not like one page on this.
There's like a chapter on, here's some, so here's some of the health benefits as book
covers.
Um, heart health with olive oil, um, anti cancer properties with olive oil, brain
benefits with olive oil, diabetes, diabetes benefits with olive oil, um, joint health
with olive oil, enhancing your immunity with olive oil and, and there's more.
But, um, you know, like, it's, it's like covering all the main topics, one of these topics
that you're going to be interested in and really all of these topics I'm interested in
preventing.
Yes.
Right.
And why not do it with something tasty and delicious that you can put it on your salad
or, or you can look at it more like, um, like a supplement instead of thinking of it,
I'm drizzling on my salad.
You could also take like a little shot, shot glass of it and consume it.
I think, um, Italy and, um, Spain do about two tablespoons on average, just in their diet,
yeah, in their diet, just in general.
And so they base a lot of these studies on what people have consumed your ancestors for
generations, James and Italy.
They average at least two tablespoons a day.
But now the Greeks, they do about five on average.
They're overachieved.
Oh, you know, yeah.
No, that makes sense.
Actually, no, they would think about some of the Greek food that, you know, we had a
Greek town near us because of kids, so yeah, yeah, yeah, that's so good.
So rich.
Oh, yeah.
And just tripping an olive oil.
Tripping an olive oil.
Yes.
And our friend, Terry Lemurand from Terry Naturally, he loves olive oil and Katrina and I got
the chance to travel with them to India.
So this isn't a Mediterranean country, not really any olive trees there, but he brought
his own olive oil, little glass bottles.
And we sat down in the morning, we're like, what are these little bottles he's open up
drinking, drink two of these every morning.
So he kept, you know, he traveled with little glass bottles of oil in his luggage across
the world.
That's because he knew that's dedication.
Yeah, he knew the health benefits of olive oil.
So he wanted to drink two of these, you know, approximately two to five tablespoons every
morning.
And Terry, he does that.
He does, I think, he does about five tablespoons every day.
About five.
To go and, you know, kind of bring all this together and everything and talking about
the health benefits and why people enjoy it so much along with the flavor and the different
flavors you get from different parts of the world and different types.
All of that only happens if you're really using true olive oil, using real olive oil,
which is all the more reason why not only I encourage people to taste testing, you mentioned
over a family natural food stop on by do that, check that out.
But to really not settle for less when it comes to these things, they're, they're worth
it.
And your body's worth it.
And I'll warn you right now, there's no going back.
Yeah.
Like once you get real olive oil, there is no going to just, you know, you're acne olive
oil.
It's not going to do the six.
It's not going to do the trick.
It's true.
And it's because they're rich in polyphenols and polyphenols are good for our cells preventing
of aging that naturally happens in all those chapters you talked about.
It's contributed to this olive oil.
And like we talked about yesterday at the talk, like, there's a lot of healthy oils and
some people say, oh, I like, I don't know, coconut oil, I like avocado oil.
And I'll use those at my house too, but none of them have this polyphenol level, certainly
not research like, like olive oil does.
So there's, this is another reason to come in and come in pretty quick because we don't
have tons of books left, but we do have a handful.
It talks about how you sample olive oil.
If you want to do it as like a real kind of surf.
So let's go through this before we, before we actually drink it.
So you put your hand on top, kind of cap in those smells like we can kind of swirl it.
And continue to just open up this bottle so it doesn't get scratched on this, unless you're
in Italy, of course.
So then you smell it.
So we're all inhaling this, smelling this.
There's some like fun notes I get out of this one.
What are you getting there, James?
What do you smell?
I can actually smell like olive, like strong olive, of course, which is the most obvious
thing I could say, but it's, you don't always get that with olive oil, that's strong of
an olive oil smell like that, but it also just a, like a hint of, I don't know how to
word this nature.
Yeah.
I get a grassy note out of it.
Thank you, grassy, yes.
Something like that.
Kind of vegetable.
Yes.
Grassy note, yes.
Which is a normal, a normal description for olive oil, grassy, some of those peppery.
And this is really, you know, like to avoid counterfeit olive oil is one of the best ways
is to know the taste of a good quality olive oil, yes, to start with, have to develop the
palate.
When Terry was at our store, he tried our Don Carlos and he said, oh, it's amazing.
He tried a couple other ones.
This one is actually recommended in Terry's in the book that we have.
In the book that we have.
Yeah.
And this one too.
Oh, yeah.
Yeah, that's his top choice.
This is his top choice.
This is more of a supplement.
It's more expensive too, but it is, it's delicious and there's flavors.
Yeah.
We'll get to that one in this.
We'll get to that one.
So yeah, we've smelled it back.
The one that we're smelling is called Beleducci and it's an Italian organic olive oil.
So that's the one we have at the store and it's wonderful.
So now Stephen, what's our next thing?
So now the next thing is you want to, you want to drink it, but you pulled through your
teeth.
Mm-hmm.
Kind of do this thing.
I like wanting to eat it.
And then you'll swirled around your mouth and then finally you'll swallow it.
And you try to pick up different tastes when you do that.
You'll get different.
You draw it through your teeth to bring in air.
And air opens up the oil to bring in.
You can taste more of the profile.
And if you really want to feel Italian say salue before you do it.
Okay.
Salue.
Salue.
We're here.
I'm going to talk so that we don't have totally quiet airways.
They are breathing in.
They're olive oil swirling it around in their mouth.
You can hear Stephen making some little shssh sounds.
It brings that air does really bring in some different flavors and notes that comes from
this olive oil.
Mm-hmm.
Oh, there is such a beautiful, like everything you like about that natural taste of anything.
You're getting it from this.
Wow.
That is a really good strong flavor of olive oil.
I pick a buttery note at the end.
Yes, buttery.
And then there's a little...
This one's quite creamy and smooth.
There's a touch of that pepper note and that's the polyphenols.
That's actually what you want and it's usually back in the back part of your throat.
But it smells more grassy, earthy, like we're saying, but it's buttery.
I don't know.
It's really delicious.
It's a rich flavor.
I can drink this every day.
I'm so glad you said that about the buttery part.
I couldn't place it.
But yes.
Yes, that is it.
Yeah.
Stephen will be like, you don't explain olive oils in a very...
Well, I shouldn't say don't.
You explain it differently.
Like all these flavors, buttery, grassy, peppery, they're all interesting.
They're all interesting.
Let me give them this one.
I got you.
Oh, yeah.
And this next one, I have to say right away, I've been staring at this bottle the whole
time.
I love that bottle.
It's a great bottle.
It's got a real...
Like, this is real wood.
A real wood lid.
You can't hear it even.
I honestly want it for the bottle alone.
I would.
Let alone.
I imagine it's going to be great.
Yeah.
So this is a one.
It's called cured and this is Terry's top pick.
He loves the brand cured and why he loves it, I would say, is because it's backed with
research.
They specifically have scientists that are doing cancer research on it.
And there's articles.
We have some things printed out that talks about the polyphenols specific, which kinds
for your health.
And it's very researched for cancer, which is really cool.
Yeah.
Yeah.
And this one, like it turned us out, is sort of a supplement.
And the story behind it is this farm of all the olive grows in the world that take the time
to test their olive oils, it ranked the highest for polyphenol content.
And that got the attention of this cancer researcher.
He actually purchased this farm in Greece and because he was so enamored with the potential
health benefits of olive oil.
So he bought this farm and now continues to produce with the highest detail of quality
this olive oil.
So this is literally an olive oil that's owned by a cancer researcher doctor.
And they test each of their olive oils each year for their polyphenol content.
So we actually have a printout.
And you can see all the polyphenols, the citadel level, the freshness, the date it was all
done.
It's really cool.
It's above and beyond.
And that's why Katrina said, this is like a premium olive oil.
You buy for your health.
You can use it in your kitchen, but it's the kind of olive oil.
I don't really want to see wasted.
I don't want to see a residue on the bottom of the bowl that's going in the dishwasher.
I'm going to lick it.
If he's using that, he's going to lick that bowl.
There's nothing in there.
So yeah, let's taste this one too.
We'll swirl this one around again to get that smell in a roll.
Yeah, this is a Greek olive oil.
And it's called cured.
I'll be the talker.
So you guys can boil it.
Oh, yeah.
It does smell differently.
Yeah.
It does have a different notes.
I smell.
I smell that like buttery grassiness in this.
Yeah.
There's almost a seeder, but like almost kind of a very fresh smell.
Yeah.
There's like a woodsiness to it.
Yeah.
It's sort of like a very fresh olive taste, you know, a way to smell it.
Yeah.
So these two are going to sample it now.
They're going to do their tasting.
What is it?
Salute.
Yep.
Stephen's going in.
He's swirling.
Yeah.
Different profiles these all have, which is really fun.
And of course, when you come to our presentations, we go like way more in a depth.
They're only giving you a quarter of that presentation.
So you hear Stephen cough, and I'm going to explain this because that's a very normal
thing when you have a very good quality high polyphenol, which is what you want.
You want that peppery note that hits you in the back of the throat.
And this one does.
Yeah, it really does.
If this one is totally different than the other one, and it sounds funny like we're like
coughing on air, but this is a good sign that means that you are getting very high polyphenol
college.
Yeah.
Terrified by my throat.
Yeah.
Mine too.
Mine too.
I should have done you a favor turning your mic.
So one of the things with that one, much smoother, very smooth, very, very smooth, while
also hitting on those things that you guys were just talking about and everything.
And man, you know when you taste something and you feel like you can taste the quality
of it, I really felt that.
I really felt like that.
Okay, that is some great ingredients, some great product made that.
Yeah.
Like that was hand picked.
That was like pressed just beautifully.
Yeah.
Oh, all the quality in it.
They did everything they could to get the top polyphenol and quality level.
And I think this is a special occasion, olive oil, just like you buy like a nice wine
or whiskey or something.
Yes.
And this is cheaper than a nice wine or whiskey for sure.
But you want to like, you want to indulge in this sort of thing once in a while.
And if your budget affords it, I mean, all the time, this would be my main stay.
But I like to have a couple of different olive oils around just for different uses or one
I'll take by the table spoon for the health benefits and one I'll use in the kitchen because
I know that I don't want to cut corners on olive oil.
And that's what I learned, reading through this book again, if anyone wants a free copy,
we still got a few left at the store as well as you can sample at least one olive oil at
their store, the Spanish one which we're not trying today.
But can I just make a note about the cured one?
Yes, please.
So like, I know that these two like had this like kind of cough reflex it for a moment
at that pepperousness that comes through.
But it is like you kind of described it still had a very creamy butteryness with that.
But then that benefit.
So it wasn't like, wow, so strong.
It just had this like very butteryness again.
I just want to describe like it wasn't like, oh, pepper, it was, it's very creamy and
buttery with that little punch at the end, that's what you want.
It's a great note.
We're doing this also not how you probably at home will be taking it.
You know, you'll be putting it out of the food or something like that.
One of my favorite snacks when I was a kid was having a loaf of French bread and either
some marinara or some olive oil and just dip it in just tearing the bread apart and
you can like crush some fresh salt on top of the olive oil.
Yes.
Or if that's your thing and then just like just dip in bread, like soaking up as much
of it as you can.
Some of these may not be for that necessarily, but it could be too.
I'm not going to tell people what to do with their olive oil, but it is the difference
that you can taste in real olive oil and that coughing, some of those things and stuff
that is telling you that you have a real product here, you have a real quality and green
answer.
So everybody go home and check out your olive oils and see if it meets those qualities,
the standards and like the smell test and all of that.
You can do that at home.
You can do it with us.
You could pause us because we're a podcast and you can do it all with us to see.
And if not, you come to Family Nature Foods because we have, we have vetted it.
We have sourced it.
We have all the right things here.
We have, yeah, like all the olive oils we're working with are all single origin.
One country, usually one farm they're coming from and they have dates on them of when it
was harvested and when it's good tell cold pressed is another one.
I mean, that's, yeah, it's all part of the extra virgin olive oil.
So I would say except and buy at least one of our bottles is to kind of see how it stacks
up to what you have at home or sample the down carlos which we're always sampling.
And then you'll kind of, you'll kind of have a default to work from and you know, I don't
want people to get that impression that all of these are expensive.
The Italian one I think is sort of in the middle price.
It's in like the mid 20s, I think, price wise.
But we have a wonderful moroccan olive oil, which we sell a lot of and that one I think
is like 15 dollars.
So, you know, maybe it's a few dollars more than you've been used to spending, but it's,
it's a place you should spend that $5.
It's a good investment and it's also all of these things are taste and all that is fantastic
but the health benefits that you touched on there.
You want those health benefits, you got, you want to have a good one.
You want to have a good product, a good quality one.
Yeah. And before we wrap up on the olive, I want to just highlight a product that also
has olive in it.
So it's very unique for a person that maybe doesn't like the, the feel of the olive oil.
Again, I would just consume it in your food then if you don't.
You want the health benefits, but you maybe don't like like the taste or something.
But for those folks, we have a really cool one by Abraham that we carry life extension.
It's called Super Omega 3 and it's got fish oils as well as olive leaf and olive fruit.
And there's a lot of different benefits between olive leaf and olive fruit.
The olive fruit is what we get the olive oil from.
The olive leaf is a lot of other immune properties to it as well.
So that's a great way where you can consume it in a capsule form.
You're also getting wonderful Omega 3s, which we all need more of that too.
So yeah, it's a great one to keep in mind.
And of course, as I wanted to come back to again, you want to, we've peaked their interest.
We've got their taste buds screaming and wanting to try.
Stop on my family and natural foods.
They offer testings of these olive oils and stuff.
And certainly any kind of questions you may have out there, reach out to the team over
there.
They would love to answer them and find out those answers with you.
Appreciate the time you guys.
Thanks so much for hanging out with us again.
Thanks for traveling to the Mediterranean with us everyone.
It was great.
I'll road trip to you guys anytime.
Yeah, right.
Fantastic.
And be on the lookout for more presentations, you can keep up to date on those and other
things at their social media, go to their Facebook page, subscribe to that, keep up to
dinner, everything they're doing there.
And of course, go to their website, familynetrafood.com, head on over there, bookmark that page, keep
up the date on things, stop on by 910 West Grand Avenue, right here in Rapids.
I think, oh, you can always give me a call 715-423-3120-423-3120.
Thanks a lot guys.
Appreciate the time.
Thank you.
And thank you everybody for joining us for another edition of WFHR's Rapids Report.
