Get 20% off Luminuex Whitening Strips on Amazon: amazon.lumineuxhealth.com/amazon/BobbyParrishYT

It's convenient to buy bone broth in a box, but it's SO much cheaper to make it yourself. Where I live it's about $10 for a bag of quality bones and that makes at least a gallon of bone broth. The only thing is get an instant pot for this, pressure cooking the bones will save time and electricity. Additionally you get the maximum nutrients out of the bones.

I wish these "natural" companies would STOP using sugar, no Stevia either! We need more unsweetened choices in the yogurt section.

Absolutely love your videos and products Bobby! 😍 Thank you

I really miss your utube meal preps? Haven’t seen any in a while. Would love to see more. Thanks Bobby! 😊

Good tip on the tea. Will utilize my infuser or get those brands you showed, thanks!!!

Good info about spotting fermented pickles, thanks.

Always look forward to a new FlavCity video! Here’s hoping you crush it this coming new year with all of your new products 👌🏼

I am a type 2 diabetic and I have high blood pressure your videos really helped me how to shop for healthy foods

Hi Bobby I am so greatful for you always educating us god bless you ❤

Just bought the whitening strips!! Thanks for the info

I love your channel. I am a careful shopper but you have really showed me some great ideas when it comes to eating healthy. Thank you very much for all you do.

So good! Perfect timing for this info, you're the BEST!!

I started watching your channel a couple weeks ago. I am blown away by how much garbage is in the food we consume. I am shopping now with new eyes and reading EVERYTHING! Thank you for all the wonderful information...keep it coming. You can teach an old dog new tricks. Thank you!

Great info! Thanks again Bobbie👍

I recently found your channel a few days ago and now I can't stop watching your videos! Amazing content ❤️

Thank you for another informative video. Much love from Arizona 🌵✌

Morning ☀️ thanks for you information God bless you!!

Mr. Bobby you're the best 💯 GOD bless your family and thank you 🙏👍

Always informative, thank you 😊

i appreciate all your info .. But the prices of these items are not reasonable for the average family. Your target market has (for a while) been the wealthy. I wish you would do more to help the majority of hard working families.

Thanks for the info....great video...I was hoping to find out which teas used safe paper in their tea bags...thanks for that... Cindy

thank you so much thank you always I learn so much from you and your videos I am taking notes and learning thank you

Thanks Bobby!

Good morning Bobby! From CT!

Love your channel! Just an idea... Would be awesome if you could label the products you are recommending in the description.

First like! I feel like a mega fan:) you have helped me so much!

We try to follow Bobby's advice but it is really impossible because we are on a set income and most choice items are so expensive we can't get them. We have learned from Bobby to trade to a cleaner brand but right now it's more about quantity not quality. We're doing the best we can to budget for the month and get the healthiest foods. Love the videos good information. We'll keep trying to eat healthier.

Helpful‼️and needed❣️

Thank you! I looovvveee your information

Bobby , can you point out if you see a kosher symbol as your reviewing a product. It would be so helpful. Thanks

Bobby the concern with honey isn't that gly is used on the trees but rather cross contamination that the bees get from over spray. You can claim its not used and that can be true but gly is certainly used in NZ and remoteness doesn't really matter. Most places that use gly are fairly unpopulated rural areas.

Glad to see that Harmless Harvest makes a Probiotic yogurt drink. They make my favorite coconut water! Looks like I need to get rid of all my tea bags. Been buying the Organic Bone Broth from Costco, use for cooking, on top of dog food & drink. Also use Vital Proteins Collagen in my smoothies daily.

Hey Bob, Thank you for all! Do you have a recommendation for cough drops please?

Thank you for this your are a great reviewer may you do a review about the best tooth brushes to use.

Thanks Bobby! 🙏

always the best Bobby

Another great video! Thanks! Did you publish the Red Lentil Coconut Curry Stew video and recipe you mention in this video? I've looked on FB and Insta and haven't found it. Sounds delicious!

Thanks for all the info.. just curious where you find all the information to.pass on to us.

Hi Bobby any good and safe ingredients for no caffeinated tea? I can only have decaf’s tea or coffee thank you for all that you do🙏🏻

Bobby, that harmless harvest drinkable probiotic yogurt, im a bit suspicious of that cultured dextrose ingredient, its a bit vague. It sounds like its just dextrose thats used as a preservative thats been ruled as a healthy food additive thats alternative to the benzoates and sorbates used in foods, but im also finding cultured dextrose can mean alcohol or something like penicillin or a hodgepodge of other additives used to prohibit mold growth on bread.

Just bought some Manuka honey from Thrive Market....great stuff!

Hey I really love your videos. Could you do one video also about this hummus that are already made ? If they are healthy ? Or if we should avoid and make them home?

Yes Bobby, love the manuka honey! It’s pricey, but it does last!🍯 I add a bit of the drinkable yoghurt with fruit and make a smoothie.🥛Haven’t heard about the teeth whitening strips, Lumineux, a must try! 🦷 🫶🏼✌🏼

Love your shows. Do you have any of your products without stevia? I hate the taste of it. Thanks!

I make my broth with organic chicken ,it comes great but the chicken is costly, but you know what your eating. To eat well is so expensive. It's doable for one person

What protein powder do you recommend if you are dairy free? The pea protein just gets old fast. The consistency is too much.

Please let us know when you will be able to restock the flav city lights out supplement.

Very informative

Because of you honestly I would still be so ignorant about food labels. If it weren't for you and Dr Berg I think I would be either dead,fat or one sick puppy. I will be 62 in 3 months and not only do I look like someone maybe 45 or 50 in my opinion and do I e been told I feel as though I am in my 30ies Healthier stronger education and just smarter and so much more aware. And my tooth paste is non fluoride and charcoal. It is the best. Mint flavored and organic and totally chemical free.

Kettle & fire ATX / Hey bobby hope all is well! Great video!

Great video

I do love my 🍵. Nice work. Manuka is real expensive.

How do I get 20% off from Amazon? Thank you so much 😊

love love love teas

Can you do videos for those that aren’t rich? Thanks

I’d love if you did a video on Lush cosmetics. I used to work there and still but their products.. but for the first time I looked closely at the ingredients.. and they have quite a few scary ones that they claim are derived from essential oils. I don’t see how methylparabens come from essential oils..

Thanks😉‼️

Hello!! Just curious what grocery store you are shopping at?

If we can't afford the SEED pro/prebiotics, which one do you suggest? Thank you.

By the way, speaking of fermented foods, like sauerkraut especially, there are great brands to try at the store, but its even cheaper and can be even better for you to just make your own! You can customize the flavors in it that will intensify in the fermenting process! Also recommend to anyone reading this! Idk if you know, but all you do is (1) take a head of cabbage, (dont wash it! I explain why in the next step) remove the most external outer leaves, poke holes in them and soak in sea salt and baking soda throw away or use for another purpose, but it might be highly recommended to save them for use for later! (2) chop a head of cabbage into four quarters, then chop these quarters until they are all thin strips as if you were cutting a bell pepper into pepper strips, (and do it to cabbage that is unwashed to keep the bacteria on there!) (this naturally occurring bacteria needs to stay, which includes aerotolerant facultatively anaerobic bacteria like lactobaccillus and other lacto- bacteria strains that have thrived and will be dominating soon that will end up forming and multiplying and are lessened in number to start with if you prewash it. (facultatively anaerobic means they can function and survive in environments with oxygen but they tend to prefer without oxygen, these bacteria tend to mediate between the top and bottom, but concentrate more toward the bottom in a broth solution or liquidy submersion) (3) place in a huge tray and season with 3-4 tbsp of salt, toss around until its incorporated, maybe preferably sea salt or pink himalayan or celtic sea salt. This salt will get the water out of the cabbage which contains quite a lot of water. Some use a table spoon of sugar as well, but i opt out of the sugar, but you might if you like more sweet sauerkraut but i think it'd interfere with the bacteria. (4) To aid the process, now massage and squeeze the salted cabbage repeatedly in its container. This part is a bit tedious, but the end product is amazing, and you'll have endless supply of sauerkraut as you do it more and more. This manual physical squeezing of the cabbage will start initiating the breakdown of the cabbage. This would continue until you draw enough liquid out of the chopped cabbage to submerge it under the liquid drained from it, prob takes 10 minutes or so. (5) Here is where you might customizer the flavor of your sauerkraut, you dont got to add too much of any seasoning as the spices you add, their flavor is only going to concentrate and intensify later on. Add other ingredients to the salted cabbage to give it color and added nutrition or varied flavor. Might add some whole black pepper corns, maybe some turmeric, some onion, some tarragon and thyme, maybe some dill, some carrot for color, or maybe some red cabbage, just might go easy on anything that is a bit sweet like carrot, because these veggies have some sugar in them as well which will be brought out, and may give it sweetness at the end or maybe not, but you only need to add enough for color. Whatever you choose, toss around to incorporate. You'll know its finished when you can submerge the cabbage now in its own water that was drawn from it when you press down. (6.) Then transfer this cabbage to 2 large jars in your sink, handful by handful to two large jars or however many jars it takes, keep pushing the cabbage down as you need until you fill the jars and you have no cabbage left to transfer. (and make sure not to spill any of that precious water that was taken from the cabbage! This is a gonna be a bit slushy endeavor but trust its gonna be worth it) (7) Then push the cabbage down toward the bottom of its jar slowly, compacting it at the bottom, do so until all the water that was drained from the cabbage naturally will come to the top. You want to see that the cabbage is completely submerged underneath its own water that was drained from it. This of course creates that anaerobic environment that ensures the bacteria you want will reproduce and grow feeding on that raffinose sugar the cabbage containsd and the bad bacteria will die off. (8) Fill a small ziplock bag with a bit of water, or a bit more water, and place in the jar. The water gives it weight to hold it down and create a barrier. You want something holding some water over the top of the cabbage water submerging everything to create a barrier so it traps any gas and holds it in the cabbage water and doesn't let it escape, but thats less important, its mainly important as it will be useful for further steps you will do in the fermentation process which is simple i promise. (8.5) Wrap the top of the ziplock bag around the mouth of the glass jar and place the top of the jar on and screw it tight. Or better yet, **optional** before doing that, take the bag out and place those large outer cabbage leaves that had been soaking in salt and baking soda and place that inside the jar and gently wrap it down around the chopped cabbage inside underneath the cabbage water. May do it in combination with the water bag on top afterward or without, but the water bag and use of the large external leaves will be nice for further steps. Repeat with the second jar you might be using to contain all of this cabbage. (9) Store these jars in an ambient room temperature, 65-72 degrees fahrenheit. I like at perfectly 70 degrees fahrenheit around there. Don't refrigerate! (Refrigeration won't allow fermentation to occur, none will happen or if it does it will be at a much slower rate, maybe even a standstill or a baby crawl.) If your doing this in the summer time, its just fine on your countertop or in your basement beside a fan to keep the temperature in an ambient temperature range. (If you don't use a fan and the jars get to sit in hot temperatures, the bacteria will get very active and fermentation will occur much faster, which may not be desirable as it may give the cabbage off flavors if it ferments too quickly, and can also be a bit harder to manage if fermentation happens too quickly. Also if the jar gets too hot it can kill bacteria which may not be too likely, but the worst part is it while speeding up the fermentation, the heat will make it so the texture of your sauerkraut gets to be a bit too soft and lose the perfect sauerkraut texture and it might become mush.) If the basement is cooler, definitely store it down there in the summer time. In the spring/fall, it should be just fine on the countertop or if its too cold outside or still too warm, then the basement is probably your best bet especially if its more insulated down there. If its winter time, the basement may especially be your best bet. (10.) if you made it this far, congratulations, in due time you will have just made your own sauerkraut! The longer it ferments in the optimal temperature range, the more sour it will get, and the more gut healthy bacteria that will form. So you might take it out at 1 week if you like minimal sourness, closer to or at 2 weeks if you want more gut healthy bacteria and a bit more sourness and at 3 weeks if you like it to be even more sour. This sourness around these time won;t ever get so sour that its rude, but the sourness will intensify. Once you push the 3 week mark, i cant speak on the sourness then though. There is such a thing as fermenting it too long as well by the way so you may not allow it to get that far past 3 and a half weeks. (10.5) Date your jars so you remember when you first started fermenting your sauerkraut and will recall how long its been in the future. Especially helpful when and if you repeat the process while your enjoying one jar and want more to be fermenting in the meanwhile! (11) Caution, its important to check on these jars every couple or few days or so!!! Make sure the cabbage remains submerged under the water, just inspect first to make sure all is going well and theres no weird looking growth happening which shouldn't. As time goes on, the cabbage may uncompact itself from the bottom of the jar and rise up, or the cabbage will be reabsorb excess water again, exposing the cabbage at the top, to any of the little bits of air inside the jar especially if you didnt use the cabbage leaves.This is where that water bag comes in handy. It allows you to keep your hands clean as you put your hand in the jar and push down the cabbage again, made even easier if you wrapped the large cabbage leaf down around the chopped cabbage inside. This also traps any little pieces of cabbage that would otherwise potentially rise up and relax on the upper lip of the jar or allow the higher part of the jar if you use a spoon or something to keep pushing it down at some point. This is optimal condition to allow mold to form that need oxygen and a food source to thrive. If you see mold, it'd form on the pieces of cabbage toward the top inside the jar or on the little pieces of cabbage on the walls toward the top that didnt stay submerged. If you see mold there, don't panic, mold won't go underwater as it prefers oxygen. If you see it, maybe you failed to keep the cabbage fully submerged. Just scoop any part out where you see mold and discard it. The cabbage is just fine and the flavor is unaffected. I can assure you its totally fine to do so. First time i did it i saw mold form on the pieces of cabbage sticking to the jar at the top because i didnt use cabbage leaves and i kept using a spoon and the water bag to keep it submerged and the spoon kept leaving little pieces affixed to the top. I consumed this same jar that had that same sauerkraut and it was delicious and i had no gastrointestinal issue. ****Also, you might put a rag or something underneath the jars as liquid may leak from the top of the jars unless you screwed the lids on tight. - Let me know what you guys think including Bobby if he sees this! Check reply, got a bit more to say but theres been an issue posting this so i had to cut it in half, even though its only 2,000 or so characters..

Hi Bobby, is the Flav City Elderberry tea safe for nursing moms?

Chamomile is good for burns. My mom had burns from a motorcycle and soaked in chamomile an has no scars. She did the same when I spilled a hot pot an she pushed me away an got burns on her arms.

Good morning Bobby

CHOCOLATE chips & your preferred shampoo in Saturday's Costco video was unavailable in SSF

Bobby how can I get a hold of you? As far asking you question?

Hi Bobby, where is my beautiful Rose. We missed her videos. Lots of love from London. 🌹🌹🌹🌹

Are all the tea bags out there made from plastic. Can you mention brands that are Bobby approved. I hope I have some that are good. Thanks

How are you guys doing since the big storm

Question. Are the jars of pickles pasteurized? If so, aren’t the microbes killed? Ditto, for the sauerkraut.

Excellent information, thank you!

I wish you'd done something about dog food thank you

If you want good tea, go to your local tea shop and buy loose leaf tea. Or go online and buy from a quality tea store.

@FlavCitywithBobbyParrish is "Imagine" brand broth fine to consume ? the ingredients have lots of flavour mentioned

What do you think of Jarrah Honey compare to Manuka Honey

What state is this ? I buy that brand of Minooka honey and it is not that expensive I just bought one this past Saturday wow.

Can you do a grocery haul on Shoprite

Lumineux is new to me! I'll tell my dentist(s).

🙏✨love your videos ❤✨

just get plain and add pumpkin pie spice yourself if you want that flavor

What store are you at?

"Vanilla is another word for sugar"--could you please provide a link or two for that statement. If you look at the ingredients listed on the Kefir vanilla milk, sugar and vanilla are listed separately. Since vanilla can substitute to some extent for sugar as an ingredient, it obviously contains natural sugars of some type, but I need more information to tell me that there is a one-for-one (or slightly less) relationship between the two. Thanks.

What Store are you in. You use to say in the beginning

Hey Bobby and Art. As newly diagnosed Celiac, help me please ❤ Linda Panama City Fl

Bobby, didnt the probiotic have organic dextrose ?

I just ordered your protein and elderberry yeahhhh,

What did you say the probiotic that reaches the colon? I couldn't understand the word

Good morning Sir

Just wondering have you ever considered doing an In-N-Out review.

What store is this?

Price of manuka honey???

Good morning and although I have made some changes I can’t afford to keep up with everything like i would like u would think that there’s some things that decent at a affordable price

Rishi tea!!

Can I pour Manuka honey on my ice coffee?

Manuka Honey is amazing!!! So is your local honey if you know the source. Paying the extra $$ is worth it if you can afford it. We had to change many things in our lives to make living a more holistic and cleaner life even possible (we have 11 children), but it's worth it and that was 19 years ago! I just ordered your new tea, bobby! Love your protein powder and your Lemonades! Keep sharing!!

I bought the lemonade and was careful about how I stored it and it still hardened up in the bag after a month or so...has anyone had that happen? It's too expensive to go to waste.

I can’t drink unflavoured kefir it tastes too salty and weird for my mouth buds. I’m going to try the unflavoured coconut kefir.

why not publish a list of the items…at the end so one make a copy when to shop for.

Do you have vedio for cold and flu 🤧 that cover more like Cough syrups cough drops What to take instead of advil What to give kids when they have a fever Natural 1st aid, What to put on for Burns, what to put on for itching for chicken pock, poison ivy ect Thank for all your vedios + 😊 We appreciate you and your team!

I would love to make loose leaf tea, but I don't know how. Does anyone have tips?