Help Yourself to Health


Three Angels Broadcasting Network

Program transcript

Participants: Agatha Thrash, Don Miller


Series Code: HYTH

Program Code: HYTH000179

00:01 Hello, I'm Agatha Thrash
00:03 a staff physician from Uchee Pines Institute...
00:05 and we train medical missionaries there
00:09 who go all over the world.
00:11 And sometimes they go to places that are not very clean.
00:14 So we try to teach them how to be clean...
00:17 And a lot of things having to do with cleanliness
00:21 might surprise you.
00:23 Not only is it just cleanliness but it is also neatness...
00:26 And just what this does to the mind when the surroundings
00:30 are not clean and neat.
00:32 So we'll be talking about some of these things...
00:34 And we hope you will join us during the next
00:35 half an hour.
00:58 Welcome to "Help Yourself to Health"
01:00 with Dr. Agatha Thrash of Uchee Pines Institute
01:03 And now, here's your host Dr. Thrash
01:08 You know, a clean, orderly kitchen goes far toward
01:13 making a very happy home.
01:15 And as we think about this matter of having a happy home,
01:19 we want to make sure that it's also very sweet-smelling...
01:23 Because a sweet-smelling home ALSO makes a happy home.
01:28 When the kitchen has all sorts of burned odors coming from it,
01:33 and has soured things coming from it,
01:37 we don't like the smell of those things
01:39 and so, I recommend to you that you try to make
01:42 your kitchen, above ALL places, neat, clean, orderly
01:47 and sweet-smelling.
01:49 Now, it's an interesting phenomenon...
01:51 that if the kitchen is neat, it will look clean...
01:56 even if it's dirty.
01:59 But it will look dirty, even if it's clean, if it's not neat.
02:04 So, the first thing you should do is to
02:07 try to make it look neat.
02:09 Put everything that can be organized into cabinets,
02:13 or shelves, or if it's something you haven't used in a long time
02:17 and there it is cluttering up the deck...
02:19 It's been there for a long time...
02:21 and something is over there
02:23 and maybe last week's mail is over there!
02:25 Get those things out of the kitchen...
02:28 put them somewhere else.
02:29 Have a place for everything.
02:32 Don't allow anything to accumulate in the kitchen.
02:35 Make it so neat, that when a person comes in
02:39 they say... "Ah, this is a light, clean
02:42 airy, sweet-smelling, sunny place. "
02:47 And, of course, your sweet disposition in the kitchen
02:50 is the most sunny and neat thing about the kitchen.
02:55 So, the first thing to aim at is being of sunny disposition.
03:01 Now, sometimes for some reason, it might be desirable
03:06 not to eat at home... I hope that isn't very often.
03:10 But, if you have to eat out, then there are some rules
03:13 that you may want to follow.
03:15 So I've asked Don Miller, who is a Lifestyle Counselor
03:18 at Uchee Pines, to join me to talk with you about
03:21 eating out... Don Miller
03:23 Well, if all you say about our own kitchens
03:27 being light and airy and not even having last week's mail...
03:29 I've got last year's mail still sitting around my kitchen.
03:32 Ahh! I'm going to have to make an inspection tour.
03:34 Maybe that would help me! That might help me a lot.
03:37 Inspection tours are very important for restaurants...
03:40 ...talking about the eating out thing.
03:42 It's important that we know where we are eating
03:45 and what we are eating.
03:46 I once worked in a food preparation facility
03:50 back in the area where the food was prepared
03:53 And I remember one day, I was opening a large #10 can
03:57 which are quite large and they had this MONSTER of a can opener
04:00 that sort of went down and sort of GLEEPED the lid off
04:04 And I was doing this and I sat it on a counter
04:08 and it started to fall and I reached for the can
04:10 and my hand went inside...
04:13 And it was just as the can fell off the counter,
04:16 and as it went down, it took the skin off my fingers
04:19 My thumb... I still have the scars on my thumb
04:22 and on my other finger and one on my other fingers
04:24 And... it took a lot of skin and I bled a lot of blood.
04:28 And, it was ketchup that I was working with at the time
04:30 and I had a lot to do... and this has been many years ago,
04:33 so don't worry about eating out today...
04:36 But I had to keep working.
04:37 There was no one else to take my job.
04:39 and I'm afraid a few of my body fluids went out
04:43 with the dinner that day.
04:45 And I don't know but that might not be the case sometimes.
04:48 We've all heard our own horror stories about
04:50 how the cooks back there might have a competition
04:55 going with each other, or just try to amuse each other
04:59 with putting strange things into the food.
05:01 And so, it's important that we are aware of the reputability
05:05 of the restaurants, or the kitchens from which we eat.
05:09 Cleanliness is very important in what we're eating...
05:12 And you know, they're finding right now...
05:14 in the salad bars...
05:16 Now sometimes I used to go the steakhouses which have
05:21 wonderful salad bars and you go in there and you got all
05:23 this lettuce and tomatoes and all these different things
05:26 But you know, they're finding E. coli bacteria now in
05:29 some of the items on there...
05:31 which can come from 2 different areas...
05:33 #1.. Whoever back at the farm picked it
05:35 #2.. Whoever back in the kitchen cut it up
05:39 #3.. The last person who decided they didn't want that much
05:42 and put it back into the container.
05:45 And so now, we're finding E. coli bacteria
05:47 in things that should not have E. coli bacteria in them.
05:51 Plus, if you are REALLY careful with your diet...
05:54 which I try to be... try to be a straight vegetarian
05:57 and a strict vegetarian...
05:58 I don't want all these other things in there
06:01 But, you'll see sometimes, dribbled across
06:04 things you're going to put in your salad...
06:06 You got some egg things.
06:07 And you got some cheese things.
06:09 And you got some bacon things.
06:10 And so it's best to leave off those things
06:14 and not get into letting other people decide what
06:17 you're going to eat because of their uncleanliness,
06:20 untidiness, or just the fact that they just drop things a lot
06:23 And so it's very important to stay away from the foods
06:27 that you're not really too sure.
06:29 Go to some of these restaurants where you're putting together
06:32 I used to go to a place to just get bean burritos...
06:34 No cheese, no hot sauce, please.
06:36 That was my order all the time.
06:38 Well you look in there and they are pulling things out with
06:42 their hands and sticking it on there...
06:44 And so the same hand that's now putting lettuce...
06:46 ...just lettuce on yours, just put everything else
06:49 in the world on the last person's
06:50 So whatever is left onto their little rubber glove,
06:53 is now on your particular burrito or whatever it is.
06:56 I'm always amazed too... and amused...
07:00 I go into a restaurant, if I go into a restaurant anymore...
07:03 and I go into the bathrooms...
07:05 and there's always that sign... proudly displayed
07:14 And I think, Well, that's really good... and so I wash
07:15 my hands too... then I walk up to the door
07:18 and the ONLY way out is to reach down and grab the door
07:22 and pull it open.
07:23 Now, I've washed my hands...
07:26 As a matter of fact, if you ever see me doing it...
07:27 I'm taking out a handkerchief, or I'm using my shirttail
07:30 and I'm grabbing that door and opening it up because
07:32 the last 12 people did NOT wash their hands and they touched
07:37 that doorknob or that little handle,
07:39 and they pulled it open and left whatever they want to
07:41 on that particular thing...
07:43 And so the worker who just washed their hands
07:44 now has picked it up from the door handles
07:47 ...So I'm not really comforted by the fact that the
07:51 workers are washing their hands.
07:53 I would rather they wash it back in their own place,
07:55 very clean, sort of like a surgeon... scrub em up and
07:58 put on their rubber gloves before they go handling
08:01 the food that I'm going to eat. So what do I do?
08:03 There are a couple of choices about eating out...
08:05 #1... I can go to a grocery store.
08:08 I like to carry with me, when I'm traveling,
08:10 a plastic soap bottle with just a little bit of soap and a
08:14 bunch of water... basically just some soapy water
08:17 and I can squirt that on an apple I've just bought
08:20 or whatever else and I can scrub it up really nicely
08:23 and rinse it off in some water I can find somewhere...
08:25 I always carry drinking water.
08:27 And I can eat it because I have washed it, not somebody else.
08:31 Another thing you'll find in these salad bars...
08:36 is they will put certain products on there...
08:39 Certain chemicals to make them look fresh all day.
08:42 You know, that lettuce has been laying there
08:43 for the last 5 hours.
08:45 If I leave lettuce laying around my house for the last 5 hours,
08:48 well, it's going to look pretty crummy.
08:51 But they will put different chemicals on there
08:53 which are going to make them look fresh...
08:55 and trouble is, when I INGEST those chemicals,
08:59 they don't make ME look fresh!
09:01 As a matter of fact, they start wearing out my system.
09:03 They get down into my liver which has to detoxify
09:06 all the chemicals, and so my liver gets stressed.
09:11 We have a restaurant in Columbus, Georgia
09:13 that Uchee Pines runs.
09:16 It's called "Country Life Vegetarian Restaurant and
09:18 Health Food Store"
09:20 And you'll find at our restaurant, as in EVERY
09:25 other restaurant in this land, they'll have
09:28 inspectors coming along.
09:29 And they should, I believe by law, they are supposed to
09:33 post the last record of that particular inspection.
09:36 Now we've got one of our inspection sheets
09:39 for our Country Life Restaurant and here's what it looks like...
09:43 You can see on there... you can't really read much
09:45 what it's saying but they write the score...
09:47 very largely on there... Uchee Pines Country Life
09:50 Restaurant gets a "100"
09:52 Now if you can read the small print...
09:54 You would look at this particular form and find
09:56 every other restaurant in Columbus, Georgia
09:59 on there and their score is also listed
10:02 And you'll find some of them are 80, some 70, some 40
10:05 and some get down all the way to zero.
10:07 I know that one time, there was a person marked down
10:11 of their many marks down was there was blood
10:14 on the knife... we don't want to determine whose blood
10:17 that was... but just not a clean place.
10:20 I remember one time, I was in a home and they were
10:22 preparing chicken for a particular feast
10:25 that they were having and the discussion as they were
10:28 preparing the food wasn't so much... What did they do today,
10:31 or what are they going to do tomorrow...
10:32 But the discussion was... How do they sanitize
10:36 their cutting boards when they get done cutting up the chicken.
10:39 And I was amazed to find out that, after they got done with
10:42 this discussion... their intention was
10:45 to eat that chicken!
10:46 Now if I ate that chicken, I would probably get sick.
10:50 And if I got sick, I'd want to call on Melissa Thrash
10:53 to tell me what I could do for my sickness... Melissa
10:55 I get some bad food, bad chicken of all things.. what would I DO?
11:01 Well you could try charcoal! Charcoal?
11:03 Yeah... Okay, I'll show you how to make a charcoal slurry.
11:06 Here we have some charcoal.
11:08 To make a charcoal slurry, it's really easy.
11:11 All you have to do is take some charcoal powder
11:13 and take maybe 1 tablespoon, 2 tablespoons, 4 tablespoons,
11:17 depending on how bad your food poisoning was
11:19 ...and put it into the water and stir it up and
11:22 give the person a straw, or give yourself a straw
11:25 and drink the charcoal.
11:26 BUT, some people are sensitive to charcoal.
11:29 They can't handle charcoal in their stomach.
11:31 So what you can do for them is you can take the charcoal
11:33 and you can put it in the water and you can let it sit
11:36 And the charcoal will do down to the bottom of the glass
11:39 what will be left, will be slurry water.
11:42 And, you can give them a straw and let them drink off the water
11:46 ...and they won't get the charcoal and it won't
11:48 upset their stomach.
11:49 Well let me ask you a question...
11:51 I've got my charcoal... I've got my stomachache,
11:54 I take some... I still got the stomachache
11:56 Can I take some more? Sure...
11:58 You can take as much as you want...
11:59 as often as you want.
12:00 You can't overdose on charcoal... Really?
12:02 Well, that's great!
12:03 But what happens... if it really gets me and I regurgitate?
12:08 Throw it up... You take another full dose, drink another glass.
12:11 And if I throw up again? Take another dose!
12:13 And keep on taking it until I'm okay.
12:15 Keep on taking it and keep on taking it...
12:17 You won't overdose on it.
12:18 So there's really no... I can't overdose on charcoal?
12:22 Never... never...
12:24 That's a pretty amazing little treatment, isn't it?
12:26 It is... Who do you think thought that one up?
12:28 I think God made it for us.
12:30 You know, I think so too.
12:31 I think back in the Garden of Eden before there was
12:33 a fire... He says, these people if they mess up,
12:35 I'm going to put something in that tree.. that if they burn it
12:38 they'll be some POWER that they really need.
12:40 And we need this for these last days, don't we? Yes
12:43 If I go out to eat, I'm going to take charcoal
12:45 with me from now on... Okay Thank you
12:48 Okay good... You know, charcoal comes
12:51 in many different forms.
12:52 And we should have some of these forms of charcoal in our homes
12:55 because we never know when that time might come when
12:59 we're going to have that event with nausea, vomiting, diarrhea,
13:03 food poisoning, chemical poisoning.
13:06 We can have it in the powder form which Melissa used
13:09 to make up this charcoal slurry water
13:11 It's a very light substance.
13:12 We have to be very careful when we use it as far as
13:14 getting it blowing all over the house.
13:16 We can get it in charcoal capsules which is another
13:20 very easy way when your traveling.
13:22 I prefer putting it in the water, but if you're traveling
13:24 that's not an option.
13:26 You can get it in a tablet form.
13:28 I like it in tablets for sore throats.
13:30 I'll take one and I'll put it between my cheek and the gums
13:33 on both sides overnight... that charcoal bathing my throat
13:36 during the night will help relieve the inflammation
13:39 in my throat.
13:40 Of course, most filters will have a charcoal base
13:45 And this one is for an activated carbon insert for a water filter
13:50 And, quite frankly, we're sort of behind the power curve.
13:53 This is a product you can pick up in Korea...
13:56 which is a charcoal compress.
13:58 Already made embedded in the material putting it over a
14:02 venomous bite, any type of a skin irritation...
14:05 wonderful products all over the world.
14:08 And, of course, Dr. Thrash, I think you picked this up
14:10 in Korea a couple of years ago, didn't you? Yes, I did.
14:12 It was a product that was being marketed there,
14:15 and they're going to also market it here in this country,
14:17 so you should be able to look for it in health food stores
14:21 and drug stores in this country... Super!
14:23 And makes it so that it's very easy, then if you need to
14:26 deodorize something... and, of course,
14:29 deodorizing is so wonderfully done with charcoal.
14:33 You can deodorize a house, a wound, dresser drawers
14:38 It's just really easy to use charcoal as a deodorizer.
14:43 Now, there are other ways that we need to be clean besides
14:48 just in our premises and on the surfaces in our home
14:51 We also need to have pure, clean, sweet-smelling air.
14:56 And, I have a report here about the pollution in the air
14:59 and the costs to the health of outdoor air pollution.
15:05 This can be by traffic, it can be by industrial fumes.
15:09 A large number of things can cause pollution of the air
15:14 and ALL of these are very difficult for us to clean
15:17 out of the air and makes it so that we have a very serious
15:22 health and economic problem just by air pollution...
15:26 So each of us should do whatever is possible to make it so that
15:30 we're not likely to have such a problem.
15:33 Now, I'd like to talk with you a bit about hepatitis...
15:37 And hepatitis has SO many aspects to it
15:41 One of which is cleanliness.
15:43 And when you are in a place that you don't know
15:46 whether they might have some kind of hepatitis such as in
15:50 a public bathroom, or anywhere downtown, or anywhere overseas
15:56 then you need to be careful about the soaps.
15:59 A lot of us feel very comfortable about antibacterial
16:02 soaps... We take these soaps, we wash the hands with it
16:05 And we aren't so very careful because, after all,
16:07 we're using an ANTIBACTERIAL SOAP!
16:10 Well I'd like to sort of burst a bubble here because
16:12 antibacterial soaps are no better in preventing
16:16 hand bacteria, than plain soap.
16:18 That's what it says right here in this research paper
16:21 where they cultured people's hands after they had washed
16:25 the hands with various kinds of soaps.
16:30 Now, about hepatitis...
16:31 As you know, there are MANY different kinds of hepatitis...
16:34 A, B, C, D, E and so forth.
16:37 A... is a filth-borne hepatitis.
16:41 It's passed from one person's gastrointestinal tract
16:45 to another through filth-borne contamination.
16:50 And so, by washing the hands and being very clean,
16:53 one can usually avoid this kind of hepatitis...
16:57 unless it's put in our food and we're eating out
17:01 In which case, we would not be able to protect ourselves.
17:04 Type B... is spread mainly through blood and blood products
17:09 Type C... through blood and body fluids.
17:13 And the type C gives very few or no symptoms...
17:19 Whereas types A and B may give some very serious symptoms.
17:23 They may turn a VERY deep yellow, a sort of golden yellow
17:27 They may also get nausea and vomiting, backache.
17:32 They may have weakness and fatigue and just feel terrible.
17:36 These are some of the signs of...
17:38 And their stools may turn very pale-colored,
17:42 even like pale clay.
17:44 And these individuals are sometimes VERY sick,
17:48 and they may require several weeks of being in bed
17:51 to get over their problem.
17:53 Now is there anything that we can DO for hepatitis
17:57 once we have contracted it?
17:59 Well there are a number of things...
18:01 And I have a report here about silymarin...
18:04 You may have heard of milk thistle which has
18:09 the Latin name of silymarin.
18:13 Silymarin is very helpful for the liver for any kind of
18:17 liver afflictions.
18:18 Now, with liver afflictions, we want to also give them
18:23 hot compresses over the abdomen, over the liver.
18:27 And we may want to give them a special type of diet...
18:32 Maybe liquids, maybe a high carbohydrate,
18:37 not-very-high protein diet.
18:40 Or, we may want to have a totally vegetarian diet...
18:44 that's probably the most favorable for hepatitis.
18:47 And then some exercise.
18:49 There was a time when we put the person with hepatitis
18:51 right down to bed, but after the U.S. Army actually ran their
18:58 hepatitis patients down the road in their experiments
19:03 to see if exercise would help hepatitis...
19:06 And sure enough, those soldiers who were exercised
19:11 ...and I don't think that running is as good as just
19:13 being normally active, around the house and
19:16 around your grounds...
19:17 They did much better than those that were just put to bed
19:21 and kept there for a long time.
19:23 So, we know that there are many things that we can do
19:27 for hepatitis and if you would like to get a full discussion
19:32 of that, if you will just log in on the 3ABN web site
19:41 and then click on LINKS and go to the Uchee Pines link
19:47 Then, you can log in with us and you can find how we
19:52 treat hepatitis with just very natural things
19:55 and we have had some very good success with this.
19:59 Of course with hepatitis C, that's the one that we expect
20:02 is going to slip up on us.
20:04 It doesn't give very many symptoms...
20:05 Sometimes people are totally asymptomatic when they have
20:08 the acute hepatitis.
20:10 They don't even know when they got it.
20:13 But it is sometime later when they develop the
20:17 chronic, active form of it,
20:20 and a fair number of these cases are going to develop
20:24 some serious and life- threatening problem
20:27 like cancer of the liver, or cirrhosis.
20:29 These individuals are prone to do that.
20:33 Now, another form of disease, sort of changing gear a bit...
20:40 is that of the aging, which we call Alzheimer's.
20:46 Aging is something that everybody fears
20:49 ...not because necessarily a person fears getting old,
20:54 but simply because one fears getting sick.
20:57 But I would like to say to you that... just because you get
20:59 old, is no reason why you should get sick!
21:03 Nor is getting old necessarily a reason why you should
21:07 expect that you're going to lose your mind.
21:10 And I think the most frightening thing that we can
21:12 think of is losing the mind as we get older.
21:15 And the older person who gets what we might call
21:19 Alzheimer disease, may get quite agitated, and may have
21:23 quite a serious problem with being difficult to manage.
21:28 So I'd like to show you one of the ways that a person can
21:33 be handled if they are difficult to manage
21:37 And Shannon Jenkins is going to show you that...
21:39 and here is Shannon, who is a Lifestyle educator student
21:44 at Uchee Pines and she has with her, Melissa Thrash,
21:48 and I understand that Melissa is going to be the one who's
21:52 going to get the treatment here.
21:54 We'll say that Melissa is quite agitated, difficult to manage
21:58 and so Shannon is going to try to help her
22:03 to calm down... So what will you do?
22:05 We're going to put a wet sheet pack on her. Oh, very good
22:09 Lay down... You'll want to lay a sheet down lengthwise
22:14 this way so that you'll have enough to wrap around her.
22:16 And, you will need a blanket
22:20 And what you do is, this will be done on bare skin.
22:24 Now what is this?
22:25 This is a sheet... And it's a WET sheet
22:31 I believe you said... Yes, yes, definitely.
22:33 It's a COLD WET sheet... Wet and cold... yes.
22:36 Well that sounds like one of the things
22:38 they did in the Middle Ages.
22:39 Is she going to be ice cold for a long time?
22:42 No, not at all. She will warm up quite quickly.
22:45 Okay, how are you going to do this?
22:47 She raises her arms, and you wrap this around like this
22:52 and tuck this side under the leg
22:57 so that she CAN move her legs when we're all done
23:00 and then tuck it snuggly all the way around here.
23:04 And then you can lower your arms.
23:07 Now, if this patient is agitated and is uncooperative,
23:11 you may need a helper to hold her down while you
23:14 put this wet sheet... Yeah... or she might not lie still.
23:18 Then you wrap this side around.
23:20 This goes ALL the way around to the other side and wraps
23:23 around this leg. Ah ha
23:25 I see... so the idea is to get the wet against her skin
23:30 everywhere... Yes.
23:32 Nice and snug... kind of like a mummy.
23:35 Ah ha... Looks sort of like a mummy.
23:37 And THEN, take a towel and just wrap it around...
23:42 that brings the wet sheet right up against her neck
23:46 and then keeps it from drying out.
23:50 Now you MIGHT ask her reach her hand up there and
23:53 help you... But I can tell you,
23:55 she can't do that... No.
23:56 Because if you wrapped it snuggly enough,
23:58 it does have a slightly restraining influence
24:02 for the patient, which is good. Um hm
24:05 It doesn't encase them in a straight jacket but it is
24:08 slightly restraining... All right then what?
24:10 Then you would take this blanket and
24:14 wrap it around... ALL the way around
24:17 and tuck it in... all the way down
24:25 and then pull the other...
24:27 Now this one is dry... Yes, this one is dry.
24:30 The sheet is the only thing that is wet.
24:34 And just tuck it in and THEN we will lay a blanket
24:41 ALL the way across...
24:50 Just lay it ALL the way over.
24:54 Now this is for the purpose of HOLDING the heat in
24:57 So she's going to warm up quickly and...
25:00 Let's say she says she's still a little chilly...
25:02 Then what can you do?
25:04 Then you can take a hot water bottle,
25:06 put some hot water in it and lay it at her feet
25:15 And that will help to warm up the feet.
25:18 And you cover that back up and it's all up in there with her
25:21 and then she warms up.
25:23 She's smiling, so she must be feeling a lot better.
25:26 Not agitated anymore.
25:29 Did you learn to do all this in the Lifestyle Educator Course
25:32 at Uchee Pines? Yes... Very good.
25:35 All right, okay, well you can take Melissa out of that
25:39 and when you take her out, after a hour or 2 or 3,
25:42 they can in for a long time
25:43 And, as long as they feel comfortable and you're with them
25:47 there, they can stay in this.
25:50 And then, at the end of that time,
25:53 you just take them out of it and do a friction dry
25:56 on the skin and let them go to bed and sleep
26:00 for a good little while if they would like to do that,
26:03 or you can take them for a nice walk,
26:04 and that's also very good for the agitated person...
26:07 the one with Alzheimer disease is often agitated.
26:12 And so, there are many things that the
26:16 Alzheimer patient may need...
26:18 Sometimes they wander around at night
26:21 And we have found that if you just take their shoes
26:23 away, so that they can't find their shoes,
26:25 often that will do wonders to make it so that they
26:29 are not able to wander around.
26:32 They don't feel so inclined to wander around.
26:36 And then, we also find that if you will play music
26:40 for them... sometimes they will listen for hours to music
26:44 or to a single sermon tape.
26:46 You have it so that it will continuously play and they will
26:50 sometimes listen to it for hours.
26:53 Another thing that you can do for the Alzheimer's patient
26:56 who is difficult to handle, is to furnish them with a mirror
27:00 and let them talk to themselves in the mirror.
27:03 They often get very agitated just being alone and being
27:07 sorry that they can't participate in things
27:11 and somehow, they know they should be doing something
27:13 but they always do it wrong.
27:15 And so, they get agitated and frustrated with the fact
27:19 that they can't do anything.
27:21 And that they don't have anybody who is close to them
27:24 who can talk with them.
27:26 And so you can, at that point, introduce them
27:29 to the mirror.
27:30 And sometimes by talking to themselves,
27:32 that can be very helpful.
27:34 Now there are Alzheimer's support groups
27:37 and by joining these, you can learn a lot about how
27:41 you can help the Alzheimer's patient
27:44 to tolerate their lives and for you to be able
27:48 to take care of them.
27:49 Depression should not exist in either the Alzheimer's
27:52 patient, or the caretaker.
27:54 And may God bless you richly.


Revised 2014-12-17