March 19, 2015

 

Interview with David Niven, author of the book 100 Simple Secrets of Healthy People: What Scientists Have Learned and How You Can Use it (100 Simple Secrets)

 

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Mike Carruthers:
It’s pretty well accepted that taking vitamin supplements is good for your health.

 

David Niven:
But we kind of image well some vitamins are good more vitamins are better. But it works out that there’s only so much that our body can process. And some folks are mega-dosing on vitamins not only isn’t it doing their body and good but it can actually be a mild threat to them.
 


David Niven


March 18, 2015

 

Interview with Ed Brodow, author of the book Negotiation Boot Camp: How to Resolve Conflict, Satisfy Customers, and Make Better Deals

 

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Mike Carruthers:
It can be very intimidating to negotiate, especially with someone who does it for a living.

 

Ed Brodow :
The key really is to say to yourself what is the pressure on the other person in the negotiation? Why do they need to make the deal?
 


Ed Brodow


March 17, 2015

 

Interview with Michael Gurian, author of the book What Could He Be Thinking?: How a Man's Mind Really Works

 

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Mike Carruthers:
When men and women are angry with each other and argue interesting things happen biologically.

 

Michael Gurian:
The part of the brain will swell up in both of them called the amygdala. Then the neuro center for the man the pathways for the man go more toward the brain stem and away from the verbal center so he’s not going to tend to be able to talk.

 


Michael Gurian


March 16, 2015

 

Interview with Michael Gurian, author of the book What Could He Be Thinking?: How a Man's Mind Really Works

 

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Mike Carruthers:
Biologically, the male and female brains work very differently.

 

Michael Gurian:
For instance, the male brain produces more sexual fantasies than the female brain. The female brain tends to produce more romantic fantasies. 

 


Michael Gurian


March 13, 2015

 

Interview with Charles Harrington Elster, author of the book Verbal Advantage: 10 Steps to a Powerful Vocabulary

 

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Mike Carruthers:
There are lots of accepted, but incorrect uses of the English language.

 

Charles Elster:
Go to the supermarket. Get in the express lane. It says, "Ten items or less." That's wrong. It really should be "Ten items or fewer."
 


Charles Harrington Elster


March 12, 2015

 

Interview with Dr. Les Carter, author of the book The Anger Trap: Free Yourself from the Frustrations that Sabotage Your Life

 

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Mike Carruthers:
Do you know people who always seem to be angry about something?

 

Dr. Les Carter:
One of the things that tends to be behind the scenes with individuals who have chronic easy anger, is a yearning to feel significant.

 


Dr. Les Brown


March 11, 2015

 

Interview with Dr. Michael Roizen, author of the book Real Age, are You as Young as You Can Be?
www.realage.com

 

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Mike Carruthers:
We’re all getting older and there’s nothing we can do about it. Right? Wrong.

 

Dr. Michael Roizen:
But we also have an actual age of our body. And your body can be many years younger or older than your calendar age.
 


Dr. Michael Roizen


March 10, 2015

 

Interview with Dr. Michael Roizen, author of the book Real Age, are You as Young as You Can Be?

www.realage.com

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Mike Carruthers:
We all have a chronological age.

 

Dr. Michael Roizen:
It turns out there are 132 factors that we can influence that influence our rate of aging.
 


Dr. Michael Roizen


March 9, 2015

 

Interview with Martin Hubbard, author of the book Reversing the Senses

 

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Mike Carruthers:
We sure can get worked up over the littlest things.

 

Martin Hubbard:
You’re driving down the freeway and you’re late for an appointment and all of a sudden and a guy cuts you off and you’re going ballistic.
 


Martin Hubbard


March 6, 2015

 

Interview with Russ Parsons, author of the book How to Read a French Fry: And Other Stories of Intriguing Kitchen Science 

 

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Mike Carruthers:
In the world of cooking, it seems common wisdom that you should you only cook vegetables lightly, al dente.

 

Russ Parsons:
The al dente vegetable, I think, is one of the things that cooks really have a lot to answer for.
 


Russ Parsons


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