June 26, 2025 • 40 mins
Ever feel overwhelmed by conflicting nutritional advice? Our conversation with Jon Engelson cuts through the noise with a refreshingly balanced perspective, gained from over 30 years in the fields of diet, nutrition, and holistic healing.
Jon's journey began with a medical misdiagnosis in his mid-20s, sparking his exploration of alternative approaches when conventional methods failed his mother, who suffered from multiple sclerosis. What separates his philosophy from most health experts is his commitment to finding "what works" rather than dogmatically following a single approach. He's witnessed remarkable results from wildly different diets—from macrobiotics to carnivore—because different bodies have different needs.
We dive into the problematic economics driving our food and healthcare systems. As Jon aptly notes, "If you're healthy, there's zero money for companies," explaining why food quality declines while processed options become cheaper and more addictive. This creates a cycle where poor nutrition leads to health problems requiring pharmaceutical interventions—a profitable cycle for industries, but devastating for public health.
Most powerfully, we explore how disconnected modern society has become from food sources. Many people have never seen vegetables growing or understood where their food originates. Both Jon and I share our experiences reconnecting people with food through gardening, cooking from scratch, and slowing down to appreciate meals in community rather than rushing through drive-throughs.
Ready to discover your personal path to better health through real food? Learn why "you are what you eat eats" matters more than following the latest trend, and why finding joy in the process creates lasting change when strict diets fail.
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Episode Transcript
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Speaker 1 (00:02):
Well, hello and welcome back to the Healthy
Living Podcast.
I'm your host, joe Grumbine,and today we have a very special
guest.
His name is John Ingleson andhe's a seasoned expert in diet,
nutrition and holistic healing.
He's got over 30 years ofdedicated study to the field and
since the mid-90s John's beeninstrumental in helping his
(00:23):
clients, family, friends,embrace natural healing through
dietary interventions.
And that alone connects usdeeply because, as anybody knows
, I'm all about the food and thediet, and as a primary pillar
of health.
So, john, welcome to the show.
How are you doing today?
Speaker 2 (00:42):
I'm doing great.
A little bit hot here in NewYork, but it's all good.
Speaker 1 (00:47):
I've heard you guys are really getting baked.
Right now I'm in SouthernCalifornia and in the Inland
Empire and generally it's, youknow, 100 plus degrees and it's
been seasonably mild for uslately, so I think we switched
places.
Speaker 2 (01:03):
Yeah, I guess we did.
I mean, I'm from, I grew up inLA, in West Los Angeles, so I
know it very, very well, and Iwent to school at UC San Diego.
Speaker 1 (01:13):
So got it, got it.
Well, I you know it's been acrazy weather dynamic the last
few years and apparently it's ontrack to keep getting crazier.
So hopefully we can startfiguring some things out as a
race of humans and maybe turnsome things around.
Speaker 2 (01:31):
Great to be with you.
Thank you again.
Speaker 1 (01:33):
Absolutely so.
Food is obviously one of, ifnot the most important pillar of
health and today, you know, welive in this information world
where information's everywheregood, bad and sideways and every
kind of diet these days istouted as the way to health.
(01:57):
And you know, you've got theraw vegans and then you get the
carnivores, on both sides of thespectrum.
And it's my opinion that thereare so many different kinds of
people that probably each ofthese diets might be the perfect
one for a particular person.
Why don't you tell us a littlebit about your experience with
(02:18):
diet, nutrition and holistichealing?
Speaker 2 (02:21):
Sure, I like to grab that because those are very
similar thoughts that I have andI'll go into some of the
details.
So I grew up in a very medicalfamily.
My father was a doctor andprofessor of medicine at USC.
My grandfather was a doctor.
My uncle was a doctor head ofChicago Medical School.
(02:44):
I was pre-med at UCSD but I didnot.
I ended up with a degree ineconomics.
I kind of bucked trend.
That's a big twist.
Yeah, I, you know I.
Just you know I.
I guess I have a very shortattention span and I didn't
think I could make it throughseven or eight years of medical
school or even more.
(03:05):
I just didn't have thededication that you know a lot
of my friends did at the time.
I was more, you know, boogieboarding the beautiful coast of
La Jolla and Del Mar and, youknow, study here and there.
That was my motto.
I play music, I play piano, Iplayed in a rock and roll band.
Speaker 1 (03:27):
I have quite a bit in common.
My dad was a surgeon and Ididn't like school much at all.
I turned out to be anentrepreneur and started a bunch
of businesses and, you know,went my own way.
But you know, knowledge andintelligence generally don't
have a whole lot to do withschool, and intelligence
generally don't have a whole lotto do with school.
Speaker 2 (03:45):
Correct.
Correct, I mean, and we findthat out later and that the
school system, that system, youknow, works for some people.
But for the entrepreneur, whichI share your thoughts and your
feelings with, having startedthe company from scratch a
couple of companies and so Ireally went in that direction,
(04:08):
but in my health and nutrition,let's just say genesis.
In my mid 20s I wasmisdiagnosed by by some of the
best doctors in the world, so tospeak, in Beverly Hills.
My father sent me I had at thetime, they said, an enlarged
liver and spleen and we had allthe testing and, thank God, at
(04:33):
the end of the whole process,which went on for a number of
months, they said they made amistake and that sort of set me
on a path that I always thoughtlike there was something in the
system that wasn't quite right.
Unfortunately, my mother hadmultiple sclerosis, so I had to.
(04:55):
You know she had to deal with alot, just as her son seeing her
slowly debilitate over theyears in walking with crutches
and then wheelchair and thenbecoming paralyzed.
So then, dealing with that, notseeing her helped with all the
standard medical treatment.
(05:16):
So I sort of hit a journey.
At that point I was about 25 andI met somebody named Mayor
Abisera who is a master inmacrobiotics, and I had some
small health issues you know,coughing a lot mucus and he put
me on this particular diet and Istarted to get very interested
(05:40):
in diet and nutrition from thatpoint, and also alternative we
learned a lot about, because heknew a lot of other things,
including herbal supplements totake and homeopathy, and that
just started my my path and Iwent very, very strongly since
(06:01):
then, then that I feel like I'mon that journey, uh, now almost,
uh, 40 years from that and uh,you know, learning along the way
and and and changing paths andlearning about things and what I
found and in my own seminarsthat I've given.
Uh, you know, here in, here inNew York and in other places, um
(06:23):
, my mantra is two words andthat is I think it will resonate
to where you started theconversation with this what
works Right.
I've seen things people inmacrobiotics work very well.
Speaker 1 (06:36):
I've seen carnivore work unbelievably well, sure,
and I think you know God hasblessed us with many, many paths
to the golden, golden ticketand it's interesting Just
recently we were had a group ofpeople over we're building a
sweat lodge in my gardens andthis amazing community that I've
(07:02):
been cultivating for for alittle while, and we were
sitting down sharing a meal andI looked at one of them and we
were talking about, you know,similarities and you know how
people say, oh, you're just likeme and this, and that I said
you know, the only thing that wehave in common is the fact that
we're entirely different, and Ithink that that's an important
(07:22):
thing to remember.
You know, you're talking aboutyour journey of health and the
different facets of it.
Again, we share a lot of commonthings.
Maybe one day we'll share somestories about how we came to
where we did, but it sounds likewe walked down a similar path,
and the thing about holisticwellness and health and healing
(07:45):
is that it's people think oh,you're all about herbs, you're
all about supplements, you'reall about homeopathy, whatever
that one thing is, and there'sno one thing.
There's so many things and youcan spend probably many
lifetimes, you know, justgetting to know these things,
much less becoming an expert atit.
So I really like the fact thatyou seem to be on the journey
(08:06):
and and probably never leave itjust, like me.
Speaker 2 (08:11):
Well, well, yes, and I think I, in a certain way, I
was.
I was lucky that I didn't getpigeonholed into one way of
thinking.
And this is the issue in youknow, you have the allopathic
medical world and you tell thatyou speak to somebody about
alternative things and they lookat you like you're, you're
(08:32):
crazy, I don't know about that.
Yeah, and in the even in thehomeopathy world, they don't
like the herbalist, theherbalist like the homeopathist
Nobody.
They're kind of opposites.
You know the homeopathy isabout Nobody likes the
supplement, vitamin people, oh,yeah, so, and I'm like, I've
(08:53):
seen this stuff work well foreverybody.
You know, I've seen you get abruise.
You take Arnica Montana, sure,you start to feel a little bit
of nasal congestion.
You take Echinacea, golden sealOkay, one is homeopathic, one
is herbal.
You know, things like turmeric,other things that can induce
(09:15):
inflammation, unbelievable,unbelievable herbs.
So I'm like, I'm like you'restuck, people get stuck in these
corners, right, you're, you'restuck, people get stuck in these
corners, right, and even peoplethat are, you know, look, I, I,
I really got into diet, uh,study, I mean like I accelerated
in the last few years.
Okay, because it's because thediet that fascinated, fascinated
(09:38):
me the most recently iscarnivore, because to me it went
against all of my thinking ofuh, just it, just sort of it,
just sort of subterfuged mywhole way, and I said I got to
be open to this and then I sawperson after person after person
after person being helped Inone way or another, you know
(10:02):
they.
So I wasn't, I wasn't, I didn'tcare so much about the met, the
messenger.
I was caring about like I wouldwatch the messenger and then I
would look at the comments andeach comment was like you know,
I'm 68 and I had high bloodpressure.
I changed like this, and nowI'm, I'm feeling and I was like,
wow, that's amazing.
But even in that world you havepeople like you have people
(10:25):
more extreme and less extreme,and you have people like Anthony
Chaffee that that if he touchesa vegetable it's like the world
is going to come to an end.
But that's not the way it isfor a lot of people.
You know so exactly.
Speaker 1 (10:39):
And you know, frankly , there's a there's a whole
nother twist to that is that ifsomebody has cancer, that's the
opposite of what they need.
So you know there are thesecaveats and these different
facets of things.
And again, you know, I tellpeople all the time, you know
(10:59):
you've got to pay attention toyou all the time because we
change.
Somebody can go along and havea metabolism a certain way, and
then all of a sudden, tomorrowthey might be allergic to the
very thing that they used togive them nutrition.
And if you don't pay attentionto it, you know you can have a
world of problems.
Speaker 2 (11:18):
And yeah, and nobody's in.
You know this idea that, likeeverybody, like blood, normal
blood pressure should be 120over 80 for everybody.
It's like saying everybodyshould be 6'2", 203 pounds.
You know Exactly.
He says, oh, the doctor wantsme to put on blood pressure
(11:38):
medicine.
Right, I'm thinking he's gotreally high blood pressure.
What's your blood?
He goes 135 over 85.
I'm going you've got to bekidding me.
I mean, are you joking me?
You know, like I mean, ifyou're not 160 or 180, you know
like what is that?
(11:59):
And so, look, we can divert tothe philosophical discussion of,
you know, the FDA, food DrugAdministration.
Like, what does food have to dowith drugs?
I always say, what's the two?
And then you realize the junkin the food because they're
putting so many chemicals Godforbid the bad health which
leads to the drugs.
(12:19):
And it's just.
The cycle is over, over andover again.
And as an economist, I have andhave an entrepreneur, and you
can share this.
I love the free market.
I think it's amazing.
You know, I buy a bottle ofwater or whatever I buy, and I
pay a dollar or two dollars andI'm happy and they're happy.
(12:42):
But the place where it doesn'twork well is in two places, and
it's the place where we'rediscussing, and that is in the
uh, in the food industry and inthe health industry.
Because you're healthy, there'szero money for any of the
companies, exactly zero, exactly.
So the issue is the bar keepslowering because they have to
(13:07):
keep themselves in business.
So what people they gave at 50now is 45.
That 45 is 40.
Speaker 1 (13:14):
Right.
Speaker 2 (13:15):
Like eight, now it's you know less.
So between the spectrums, theykeep telling you you've got to
have this and they, and they usethe two primal uh emotions, uh,
which is fear.
I mean the two primal emotionsthat we have is fear and greed
of human beings.
So they use fear.
If you don't do this, this isgoing to happen, this is going
to happen, and uh, and in, theuh, in in the, in the food
(13:38):
companies.
The only way they can raisetheir profits is by lessening
the quality of their food.
So it used to be threeingredients in the food, now it
becomes six or seven of reallybad ingredients like
maltodextrin and all thesethings that are made from corn
(13:59):
and just highly refined thingsto get people to continue to
sort of addict them to theproducts and the sugar the sugar
.
Speaker 1 (14:12):
That's a whole.
That's a whole world.
Speaker 2 (14:17):
The whole world of sugar is just unbelievable.
Speaker 1 (14:18):
The other side of it is that the price of things the
more processed it is, generallythe cheaper it is.
And the more pure and close tosource generally, the more
expensive it is, and so youstart to get into these dynamics
of.
You know the people that caneven afford to eat quality food
(14:39):
unless they grow it themselves,and you know how many people
have the space and thewherewithal to do that.
Not nearly as many as used to,for sure.
Speaker 2 (14:48):
Yes, they've taken that out of our hands, so it's
become so.
You know, they've addicted usto bad food because it's really
tasty and addicting, oh yeah.
And then they've made itinexpensive for us, right, so we
can go to.
Speaker 1 (15:06):
It lasts forever.
You don't have to worry aboutit going bad, you just Well
don't think about.
Speaker 2 (15:13):
and it's amazing because people don't think about
the quality of the food, theyjust they think they're just
getting full in the morning, youknow day after.
Speaker 1 (15:23):
It's good, yeah, it tastes good and it's filling.
Exactly there you go, it's good, it's easy, you know.
You drive down the road and youlook at where the food
information is coming to you andit's incessant and it's all
fast food.
It's all quick and easy andcompetitively cheap, if you will
(15:45):
and you're never going to see abillboard that says apples
Right, exactly.
Speaker 2 (15:53):
You know, I had this discussion with somebody the
other day.
It was like and even the priceof things, people don't care,
they'll go to a Starbucks andthey'll get like a coffee and a
donut and a date whatever it isDanish, it's like 20 bucks on it
, yeah, whatever it is.
So I particularly like eggsthat are soy free and corn free.
(16:21):
I buy very high and for eggs Imight pay 80 cents to a dollar
an egg.
It's crazy, yeah, but if I havethree eggs for breakfast,
that's 33 dollars.
Yeah, it's really nothing.
That's one quarter the price.
And I have 18 grams of protein,choline, I mean all sorts of
(16:42):
healthy eggs are a beautifulfood, a beautiful nutrition,
yeah, and the guy's like, oh,that's expensive.
Speaker 1 (16:53):
But you just spent $10 for nothing.
That went into you.
$12 on a cup of coffee withsome sugar in it.
Yeah, crazy.
Speaker 2 (16:57):
So the mindset of health has to you know.
So if we have to pay a littlebit more, so isn't that
important?
You know what's valuable to aperson and that's what I try to
instill in people Like, don't becheap on that.
You know you, you'll go aboutand you'll buy all the things
that we buy ourselves.
Uh, you know here and there and, and you're going to be chintzy
(17:22):
on, you know if you've got togo a little bit better, go a
little organic things like thisand support people, uh, who?
Speaker 1 (17:33):
because it does cost more.
You know that's a big point.
You know I have a little farmand I have chickens and people
you know don't have any ideareally how much it costs to to
feed animals and things likethat, especially if you're going
to feed them.
Well.
And you know, you know that'sto me.
Actually I'm blown away at howcheap eggs are when you look at
the price of food and you knowwe feed our chickens well and
(17:55):
those eggs are worth every pennythat somebody might pay for
them.
I guarantee you that.
And then the work it takes togrow good vegetables without
putting a bunch of poisons andfertilizers on it requires quite
an effort.
And when somebody you go to afarmer's market or some local
store that supports localgrowers, you know what, whatever
(18:16):
they charge, it's worth it, Iguarantee you.
Speaker 2 (18:19):
I agree, and this is again, this is a mentality that
I'm trying to help people withto get out of this.
I got a deal or I'm going toget something cheaper, or
something like that.
You know, value means that wepay for what we get, so if you
(18:40):
want garbage and you want junkand you want to buy a giant the
exercise cereal that has nonutrition in it $4.99, you know,
from Costco, right, go ahead, Imean, you can do that, but you
know you're.
But no, you're, you're notgetting any nutrition and you're
(19:01):
just, you know, putting emptycalories into your body and
you're just putting emptycalories into your body.
And for you to have nutrition,you need to have the right whole
, fresh and real.
I call those three things whole, fresh and real foods Agreed
and move to that.
We're going to see.
You know, I have clients thatcome to me and it's very hard
(19:27):
for people to change.
That's why, by the way and thisis we could sort of segue into
this better I'm a very, very,very, very powerful believer in
anecdotal evidence when it comesto health and nutrition, over
empirical, because I can tellyou this people will pay me
(19:51):
money as a health consultant putthem on a particular way of
eating right and they're payinggood money right, and they can't
hold on to that for one week ortoo many of them, and I can go
into reasons why, but it's verydifficult.
So when they tell you a hundredpeople did this in a study two
(20:14):
months, they ate like this right, I'm like you're joking me.
Speaker 1 (20:19):
I totally appreciate that I'm on a ridiculously rigid
diet right now as I'movercoming my cancer and, trust
me, most people couldn't handleit for a week, much less it.
And it doesn't even matter.
People will know these thingsand their life is at stake, and
they still won't do it.
It's worse than an addiction,really.
(20:39):
I think your eating habits aresome of the most deeply
ingrained patterns that you havein your brain and they're real
hard to unwind.
Speaker 2 (20:52):
Exactly, and two clients that come in mind in
particular, one was, and both ofthem have the same issue.
A lot of people have the sameissue Overweight, sympathetic,
right overweight sympathetichigh triglycerides A1c at 5.8, 6
(21:12):
, whatever.
And here I'm trying to changeit, so one relatively simple
solution.
Speaker 1 (21:16):
It's not easy to do.
Speaker 2 (21:19):
Exactly, exactly.
So one guy is a single guyolder guy, single and he doesn't
know how to cook.
He never knows how to cook forhimself, you know.
So I'm like I try one of them,and he wouldn't even know how.
One of our sessions was justgoing to one of the supermarkets
to show him what type of foods.
Speaker 1 (21:37):
Yeah, actually man.
It's the easiest thing to do.
Speaker 2 (21:44):
You can't really, you know it's like second nature,
like I'm like I can't really,you know it's like second nature
, like I'm like I can't believethis.
And the guy who was married hadfour or five kids and he was
like, oh so I have to have mychicken without those sauces and
out this thing, and like itbecame complicated it's not so
simple of how to change yourchange this.
So agree when I look at somebody, um, and I say anecdotal, I say
(22:05):
like this if somebody comes tome or I hear of a story and they
have these issues, then I tryto ask the questions what led up
to these issues?
What are you eating at thispoint?
And if that's what's leading upto the issues, then I'll say,
listen, maybe we need to moveobviously to a different way,
sort of the opposite way.
(22:26):
If something's going this way,we got to turn it around Right
and usually that does the trickfor a lot of people.
Speaker 1 (22:34):
So if you get to the source of a problem and make a
slight adjustment, then kind ofthe compound effect takes care
of it after a minute.
But if you're busy trying tomake these big changes to
patterns the brain just goes ah,I don't want it, I don't want
it, I don't want it.
It's like trying to quit anaddictive drug or something, a
(22:56):
really ingrained habit.
Speaker 2 (22:59):
And I 100%, and I tell people all the time I try
to drill this in.
It's not a zero sum game, it'snot all or nothing, it's
incremental.
If you walked five floorsinstead of take the elevator
that day, you did somethingpositive.
Exactly that's what it's aboutyou.
(23:21):
There's no.
That's why all these thingsfail.
By the way, because the guysays I'm gonna go to the gym
five times a week, right, they,on january 1st, they buy the,
lose the weight get ripped in amonth, it's like yeah, no,
you're not they buy the clothing, they get all the stuff, and
then you know, later they'relike they're petered out.
(23:42):
So you gotta work into thesethings and you have to do.
Uh, one of the one of theinfluencers I kind of like is
this woman named I don't know ifyou've heard of her lily kane
name sounds familiar, I don'tknow very bubbly and very uh and
she's like I just saw a videofrom her today.
She's like you're not going tostick to anything unless you
(24:02):
like to do it.
So if you want to, exactly yes,fun.
You like ping pong, do pingpong.
Yes, you know.
And if you 100, he goes.
I can't eat liver if they paidme, so don't tell her because I
can't stand it.
So if you can't stand something, you're not going to keep
eating it.
So you have to work aroundpeople and make it more of a
(24:24):
happy, and attitude also plays agreat part in this.
Speaker 1 (24:27):
I could not agree more.
I call it vitamin J.
If you can find some joy in athing you're doing, you'll do it
.
And you know, for me, I have alittle stream in my property and
I dig that stream.
That's my gym.
I go in there and I dig it out.
I find water comes up that keepthe fish alive and I just I'm
like a little boy and it I get abig workout anytime I want it
(24:50):
and I keep moving and it's it's.
It's my crazy little thing butworks and I find my way, you
know, to health that way.
But anybody you find anythingthat you enjoy doing and and and
determine that it's helping getyou on your path, even some.
Then you know, go after itbecause you'll do it, because
(25:11):
it's fun exactly, exactly andagain it has to look.
Speaker 2 (25:15):
It's like everything else, everything in life there.
What?
What a lot of these people inthe diets world don't take into
(25:43):
account?
I don't see enough of it, youknow, and I look at a lot of
people.
They don't take into accountthe social aspect.
Speaker 1 (25:51):
Yeah.
Speaker 2 (25:51):
And you know it's like okay, I'm on this
incredibly amazing diet, I'msuper, super healthy, but you
know a couple you want to go outto dinner with.
You know a couple.
Speaker 1 (26:04):
So when you don't?
Speaker 2 (26:05):
have to dinner anymore.
You don't do it.
Speaker 1 (26:06):
You become that guy.
You know you can't go anywhere.
Or you're that jerk at therestaurant that's like do you
have this crazy thing?
Or you know I got to take allthis stuff off of my thing.
Speaker 2 (26:27):
I was just like yeah, so so the social aspect.
I think that's why, uh, uh,I'll speak for a country that I
love a lot, because is italy andthe italian, uh, you know, they
have, they have a lot of joyaround their, their, food is
culture, it's all part of thevery healthful food, meaning
it's all fresh, you know, itgrown, and it's.
It's like, uh, there's actuallya restaurant in italy somewhere
I was looking at one of the oneof the um history things and uh
(26:50):
it is.
They don't have any food forthat day, except for the food
that they're going to serve thatday, right, all fresh.
Yeah, crazy.
They've no refrigerator in theplace, exactly it's.
It comes in and they're they'reserving it and it's like, wow,
it's like.
So the joy around food, thetime around food, the idea that
(27:13):
we made, you know, this one hourlunch break where the person
takes 10 minutes to run to getto lunch, order your food and
eat in 10 minutes and then runback, this is insane, crazy.
Speaker 1 (27:24):
Yeah, they'll spend two, three hours in a meal and
half of it's preparing sittingaround talking about it.
Speaker 2 (27:32):
The idea of preparing food is such a beautiful thing.
My wife is a great cook she'sLebanese, actually and she has a
lot of great recipes.
But I love to cook and it givesme a lot of you know.
After a day of you know, let'ssay you know working.
(27:54):
I do a lot of marketing and youknow I want to just go to the
kitchen and put fresh food inand and and try different things
and it's it's.
It's a joy and it's very sad.
You know the young people today.
I don't think they even knowwhere food comes from.
They don't.
Speaker 1 (28:11):
I have a garden and we we offer what we call
therapeutic horticulture andeducation.
And people come to the gardenand they see, you know,
vegetables growing and I watchtheir eyes get big.
They're like, oh wow, I didn'tknow that.
You know that happened.
That's where food came from.
Yeah.
Speaker 2 (28:30):
It's like unbelievable.
The miracle I mean God'smiracle of food is like you
didn't put the seed, you didn'tmake the seed.
You didn't make the seed.
You didn't make the seed, youdidn't make the ground, you
didn't make any of this thewater, the grow, everything and
all of it.
You just try to tend it and putit together where it works
exactly any of it, yeah, and allthese things come out, this one
comes out, a tomato, comes outa celery, this it's so
(28:52):
unbelievable, like the wonder,the wonder, the wonderment of it
lost.
And I think you know if we cansort of get that back grassroots
to help I mean anybody andeverybody and anybody, but to
particular young people.
And I like to, you know, helpyoung people in that way,
(29:15):
because I feel like it's very,very important for them to know,
you know, where things comefrom.
I mean, it's just, it's crazy,you know.
Speaker 1 (29:24):
I think that's entirely important.
So we're running a little thinon time and I wanted to give you
a chance to kind of really wrapin.
You know all the things thatyou wanted to, and I'd like to
hear a little more about yourconsulting and you know how
people find you and really howthat all works.
Speaker 2 (29:43):
So you know, I'll show you the product here.
Let me just get it out here.
So I work with a company calledJoburg Steak Slices.
Okay, they are grass-fedpasture-raised, air-dried steak
(30:04):
slices.
Speaker 1 (30:05):
And we have a number of flavors.
Speaker 2 (30:07):
They're really delicious and I help them with
all their marketing and theirbranding.
And you know we go to low-carbshows, we go to, you know,
people.
Is it like a jerky sort of aproduct?
Well, I think, but it's.
You know it only has threeingredients.
You know it's beef, apple cidervinegar and some spices.
(30:31):
So you know, jerky is usually,you know, full of a lot of junk.
Speaker 1 (30:37):
All the nitrates and all the stuff that you're not
supposed to have.
Speaker 2 (30:40):
Right, we have no nitrate.
So what I've tried to do ishelp in look making the world is
.
The reality of the world ispeople are on the go and that's
not going to stop.
They're not going to be able tosit down every time to have a
square meal, but if we can helpthem along the way with
(31:09):
something you know, that's, youknow, packed with nutrition and
protein and, you know, not goingto spike your blood sugar, and
so this is, you know.
It's been a great, greatjourney for myself, and the
company again is called JoburgMeats.
Speaker 1 (31:26):
And one of the things that I've always.
I got this from Dr Gundry, butit was a good saying that came
through some of his work and youknow the idea is, you are what
you eat and people can go yeah,that makes sense.
But the other thing is you arewhat you eat.
Eats makes sense, but the otherthing is you are what you eat
eats and that's where sourcing.
You know things like meat andpoultry and dairy and all that
(31:49):
you know.
If you, if you are eating ananimal that's raised on soy and
corn, you're eating soy and corn, and if that's good for you,
then great.
If it's not, you know you gotto be mindful of that.
So is this a company that takescare of their cattle in a good
way?
Speaker 2 (32:02):
Yeah.
So that's you know, that's whyright here, pasture raised,
grass fed.
So this is excellent.
Yeah, this is what we've, we've, we've prided ourself in, and
those words ring very, very warmto my heart, because the
company I started in 1991 wascalled you Are what you Eat, and
(32:23):
we had that.
The entrepreneur side was we.
We were pioneering, puttinghealth products into schools and
mass market, and we built it upto we were 441 on the Inc 500
fastest growing company in 1998.
(32:44):
And so the saying rings a bell.
Dr Gundry is an interesting one.
He's one like, for instance, I,you know, just because you
mentioned him, you know.
So like he hates tomatoes, andI'm like I don't know, you know,
just because you mentioned him,you know.
So like he hates tomatoes, andI'm like I don't know, you know.
Speaker 1 (33:01):
Well, actually he hates tomatoes if they have
peels and seeds.
Speaker 2 (33:07):
Yeah, and I'm like you know, come on, you know.
Speaker 1 (33:12):
So what I'm, I'm saying like I respect a lot what
he says but's got adouble-edged sword and you can
take anything too far, so like.
Speaker 2 (33:23):
I'm saying to myself look, you know the tomato.
Okay, you know.
He says it has a lot of lectins.
You know, but it has all thenutrients.
I mean it has a lot of you know, I don't know.
Speaker 1 (33:37):
You know what the key is.
Some people are very sensitiveto lectins and it can be a
problem, I don't know.
He had an experience forhimself.
He lost the weight, he gothimself healthy and what he did
works for him and a lot of thethings he did.
(34:03):
I have taken some of it, butI've dialed way back, just like
you're talking about.
I'm like you know I'm not goingto be a slave to this stuff
either.
You know, I cook my beans in apressure cooker and it makes a
great pot of beans and I can sayit doesn't have lectins in it.
But I skin my zucchinis when Ican and do things like that.
But I'm not going to be a slaveto this and I'm not
(34:25):
particularly sensitive tolectins that I can see.
And so you know we balancethings as we can.
That nutrition you're going toget, in my opinion, way
outweighs the negative side ofit, and if it didn't have the
nutrition, I don't know that Iwould eat them, but it does.
Speaker 2 (34:52):
And listen.
So the other side of the coinis that I agree with him
wholeheartedly about olive oiland cooking in olive oil.
Italians have done forthousands of years yeah, the
staple, right.
Italians, the Greeks all theway back, yeah.
So people are like, no, don'tuse olive oil for cooking
because it's going to oxidizeand do this.
But that's all they cooked withand there was no issue with it.
(35:12):
Exactly.
So to me, again, I take acommon sense, look at that.
So I was like I was wavering alot of times on olive oil for
cooking.
You know, obviously use a lot,lot, lot.
But then when he said that thatjust made total sense, like
(35:35):
this worked for a country foryears, all they had was olives,
exactly, and when it was lowheat, high heat, was olive oil
and nobody issues, right.
So therefore, I am, I am, uh, I.
So this is why I say takepeople, I look at the good
things you know.
Overall, there's a lot of greatthings.
I love when he does thosethings you know, like, like
(35:56):
superfood and you know,absolutely.
Speaker 1 (36:01):
And you don't take anybody as the be all and end
all.
You add information into yourexperience.
Like you said, that anecdotalunderstanding is really where
your big picture comes from andhow it applies to you.
And you know, pay attention towhat you're doing and how you
feel, and I think that that'swhere you're going to find your
(36:21):
answer.
And you know what works for theother guy.
Maybe it works for him, butyou're worried, not in something
in a box, in a you know justreal food, I understand what's
(36:48):
in your food?
Yeah, no, everything is in it.
Speaker 2 (36:51):
Your health- dramatically, dramatically, the
better.
Speaker 1 (36:55):
You know.
Speaker 2 (36:56):
So I think that if we can leave our audience with,
you know one good point.
Speaker 1 (37:01):
I think that's a fantastic point.
Well, let's give you yourparting shot.
How does somebody get a hold ofyou if they want to learn more
or reach you as a consultant oranything like that?
Speaker 2 (37:11):
Thank, you so much.
So my email is John J-O-N atjoebergmeatscom
J-O-B-U-R-G-M-E-A-T-E-Scom andcan reach me by email my phone
number directly.
I'm happy and or marketingwhich in in the health and
(37:43):
nutrition world and, um, if theywant to order some Joe Berg
meats, uh, there'sjoebergmeatscom, j O B U R G ME
A T S, meatscom Andcom, andwe'll give a special to your
listeners of thank you 15.
If they put thank you 15 in thediscount code, they'll get a
(38:06):
15% off.
Speaker 1 (38:07):
Fantastic.
Well, it's been an absolutepleasure to speak with you.
I very seldom meet somebody whowe have this many things in
common.
So, as I mentioned as we weregetting started, if you feel
like you want to come back upand continue the discussion, I'd
always welcome that and I wishyou the best.
Speaker 2 (38:29):
I wish you the best too.
I think it was great.
Thank you, joe and feel good,feel better, and I wish God
bless you for what you're doing.
Speaker 1 (38:40):
Absolutely Well.
This has been another editionof the Healthy Living Podcast.
I'm your host, joe Grumbine,and we will see you next time.
Well, hello and welcome back to the Healthy
Living Podcast.
I'm your host, joe Grumbine,and today we have a very special
guest.
His name is John Ingleson andhe's a seasoned expert in diet,
nutrition and holistic healing.
He's got over 30 years ofdedicated study to the field and
since the mid-90s John's beeninstrumental in helping his
(00:23):
clients, family, friends,embrace natural healing through
dietary interventions.
And that alone connects usdeeply because, as anybody knows
, I'm all about the food and thediet, and as a primary pillar
of health.
So, john, welcome to the show.
How are you doing today?
Speaker 2 (00:42):
I'm doing great.
A little bit hot here in NewYork, but it's all good.
Speaker 1 (00:47):
I've heard you guys are really getting baked.
Right now I'm in SouthernCalifornia and in the Inland
Empire and generally it's, youknow, 100 plus degrees and it's
been seasonably mild for uslately, so I think we switched
places.
Speaker 2 (01:03):
Yeah, I guess we did.
I mean, I'm from, I grew up inLA, in West Los Angeles, so I
know it very, very well, and Iwent to school at UC San Diego.
Speaker 1 (01:13):
So got it, got it.
Well, I you know it's been acrazy weather dynamic the last
few years and apparently it's ontrack to keep getting crazier.
So hopefully we can startfiguring some things out as a
race of humans and maybe turnsome things around.
Speaker 2 (01:31):
Great to be with you.
Thank you again.
Speaker 1 (01:33):
Absolutely so.
Food is obviously one of, ifnot the most important pillar of
health and today, you know, welive in this information world
where information's everywheregood, bad and sideways and every
kind of diet these days istouted as the way to health.
(01:57):
And you know, you've got theraw vegans and then you get the
carnivores, on both sides of thespectrum.
And it's my opinion that thereare so many different kinds of
people that probably each ofthese diets might be the perfect
one for a particular person.
Why don't you tell us a littlebit about your experience with
(02:18):
diet, nutrition and holistichealing?
Speaker 2 (02:21):
Sure, I like to grab that because those are very
similar thoughts that I have andI'll go into some of the
details.
So I grew up in a very medicalfamily.
My father was a doctor andprofessor of medicine at USC.
My grandfather was a doctor.
My uncle was a doctor head ofChicago Medical School.
(02:44):
I was pre-med at UCSD but I didnot.
I ended up with a degree ineconomics.
I kind of bucked trend.
That's a big twist.
Yeah, I, you know I.
Just you know I.
I guess I have a very shortattention span and I didn't
think I could make it throughseven or eight years of medical
school or even more.
(03:05):
I just didn't have thededication that you know a lot
of my friends did at the time.
I was more, you know, boogieboarding the beautiful coast of
La Jolla and Del Mar and, youknow, study here and there.
That was my motto.
I play music, I play piano, Iplayed in a rock and roll band.
Speaker 1 (03:27):
I have quite a bit in common.
My dad was a surgeon and Ididn't like school much at all.
I turned out to be anentrepreneur and started a bunch
of businesses and, you know,went my own way.
But you know, knowledge andintelligence generally don't
have a whole lot to do withschool, and intelligence
generally don't have a whole lotto do with school.
Speaker 2 (03:45):
Correct.
Correct, I mean, and we findthat out later and that the
school system, that system, youknow, works for some people.
But for the entrepreneur, whichI share your thoughts and your
feelings with, having startedthe company from scratch a
couple of companies and so Ireally went in that direction,
(04:08):
but in my health and nutrition,let's just say genesis.
In my mid 20s I wasmisdiagnosed by by some of the
best doctors in the world, so tospeak, in Beverly Hills.
My father sent me I had at thetime, they said, an enlarged
liver and spleen and we had allthe testing and, thank God, at
(04:33):
the end of the whole process,which went on for a number of
months, they said they made amistake and that sort of set me
on a path that I always thoughtlike there was something in the
system that wasn't quite right.
Unfortunately, my mother hadmultiple sclerosis, so I had to.
(04:55):
You know she had to deal with alot, just as her son seeing her
slowly debilitate over theyears in walking with crutches
and then wheelchair and thenbecoming paralyzed.
So then, dealing with that, notseeing her helped with all the
standard medical treatment.
(05:16):
So I sort of hit a journey.
At that point I was about 25 andI met somebody named Mayor
Abisera who is a master inmacrobiotics, and I had some
small health issues you know,coughing a lot mucus and he put
me on this particular diet and Istarted to get very interested
(05:40):
in diet and nutrition from thatpoint, and also alternative we
learned a lot about, because heknew a lot of other things,
including herbal supplements totake and homeopathy, and that
just started my my path and Iwent very, very strongly since
(06:01):
then, then that I feel like I'mon that journey, uh, now almost,
uh, 40 years from that and uh,you know, learning along the way
and and and changing paths andlearning about things and what I
found and in my own seminarsthat I've given.
Uh, you know, here in, here inNew York and in other places, um
(06:23):
, my mantra is two words andthat is I think it will resonate
to where you started theconversation with this what
works Right.
I've seen things people inmacrobiotics work very well.
Speaker 1 (06:36):
I've seen carnivore work unbelievably well, sure,
and I think you know God hasblessed us with many, many paths
to the golden, golden ticketand it's interesting Just
recently we were had a group ofpeople over we're building a
sweat lodge in my gardens andthis amazing community that I've
(07:02):
been cultivating for for alittle while, and we were
sitting down sharing a meal andI looked at one of them and we
were talking about, you know,similarities and you know how
people say, oh, you're just likeme and this, and that I said
you know, the only thing that wehave in common is the fact that
we're entirely different, and Ithink that that's an important
(07:22):
thing to remember.
You know, you're talking aboutyour journey of health and the
different facets of it.
Again, we share a lot of commonthings.
Maybe one day we'll share somestories about how we came to
where we did, but it sounds likewe walked down a similar path,
and the thing about holisticwellness and health and healing
(07:45):
is that it's people think oh,you're all about herbs, you're
all about supplements, you'reall about homeopathy, whatever
that one thing is, and there'sno one thing.
There's so many things and youcan spend probably many
lifetimes, you know, justgetting to know these things,
much less becoming an expert atit.
So I really like the fact thatyou seem to be on the journey
(08:06):
and and probably never leave itjust, like me.
Speaker 2 (08:11):
Well, well, yes, and I think I, in a certain way, I
was.
I was lucky that I didn't getpigeonholed into one way of
thinking.
And this is the issue in youknow, you have the allopathic
medical world and you tell thatyou speak to somebody about
alternative things and they lookat you like you're, you're
(08:32):
crazy, I don't know about that.
Yeah, and in the even in thehomeopathy world, they don't
like the herbalist, theherbalist like the homeopathist
Nobody.
They're kind of opposites.
You know the homeopathy isabout Nobody likes the
supplement, vitamin people, oh,yeah, so, and I'm like, I've
(08:53):
seen this stuff work well foreverybody.
You know, I've seen you get abruise.
You take Arnica Montana, sure,you start to feel a little bit
of nasal congestion.
You take Echinacea, golden sealOkay, one is homeopathic, one
is herbal.
You know, things like turmeric,other things that can induce
(09:15):
inflammation, unbelievable,unbelievable herbs.
So I'm like, I'm like you'restuck, people get stuck in these
corners, right, you're, you'restuck, people get stuck in these
corners, right, and even peoplethat are, you know, look, I, I,
I really got into diet, uh,study, I mean like I accelerated
in the last few years.
Okay, because it's because thediet that fascinated, fascinated
(09:38):
me the most recently iscarnivore, because to me it went
against all of my thinking ofuh, just it, just sort of it,
just sort of subterfuged mywhole way, and I said I got to
be open to this and then I sawperson after person after person
after person being helped Inone way or another, you know
(10:02):
they.
So I wasn't, I wasn't, I didn'tcare so much about the met, the
messenger.
I was caring about like I wouldwatch the messenger and then I
would look at the comments andeach comment was like you know,
I'm 68 and I had high bloodpressure.
I changed like this, and nowI'm, I'm feeling and I was like,
wow, that's amazing.
But even in that world you havepeople like you have people
(10:25):
more extreme and less extreme,and you have people like Anthony
Chaffee that that if he touchesa vegetable it's like the world
is going to come to an end.
But that's not the way it isfor a lot of people.
You know so exactly.
Speaker 1 (10:39):
And you know, frankly , there's a there's a whole
nother twist to that is that ifsomebody has cancer, that's the
opposite of what they need.
So you know there are thesecaveats and these different
facets of things.
And again, you know, I tellpeople all the time, you know
(10:59):
you've got to pay attention toyou all the time because we
change.
Somebody can go along and havea metabolism a certain way, and
then all of a sudden, tomorrowthey might be allergic to the
very thing that they used togive them nutrition.
And if you don't pay attentionto it, you know you can have a
world of problems.
Speaker 2 (11:18):
And yeah, and nobody's in.
You know this idea that, likeeverybody, like blood, normal
blood pressure should be 120over 80 for everybody.
It's like saying everybodyshould be 6'2", 203 pounds.
You know Exactly.
He says, oh, the doctor wantsme to put on blood pressure
(11:38):
medicine.
Right, I'm thinking he's gotreally high blood pressure.
What's your blood?
He goes 135 over 85.
I'm going you've got to bekidding me.
I mean, are you joking me?
You know, like I mean, ifyou're not 160 or 180, you know
like what is that?
(11:59):
And so, look, we can divert tothe philosophical discussion of,
you know, the FDA, food DrugAdministration.
Like, what does food have to dowith drugs?
I always say, what's the two?
And then you realize the junkin the food because they're
putting so many chemicals Godforbid the bad health which
leads to the drugs.
(12:19):
And it's just.
The cycle is over, over andover again.
And as an economist, I have andhave an entrepreneur, and you
can share this.
I love the free market.
I think it's amazing.
You know, I buy a bottle ofwater or whatever I buy, and I
pay a dollar or two dollars andI'm happy and they're happy.
(12:42):
But the place where it doesn'twork well is in two places, and
it's the place where we'rediscussing, and that is in the
uh, in the food industry and inthe health industry.
Because you're healthy, there'szero money for any of the
companies, exactly zero, exactly.
So the issue is the bar keepslowering because they have to
(13:07):
keep themselves in business.
So what people they gave at 50now is 45.
That 45 is 40.
Speaker 1 (13:14):
Right.
Speaker 2 (13:15):
Like eight, now it's you know less.
So between the spectrums, theykeep telling you you've got to
have this and they, and they usethe two primal uh emotions, uh,
which is fear.
I mean the two primal emotionsthat we have is fear and greed
of human beings.
So they use fear.
If you don't do this, this isgoing to happen, this is going
to happen, and uh, and in, theuh, in in the, in the food
(13:38):
companies.
The only way they can raisetheir profits is by lessening
the quality of their food.
So it used to be threeingredients in the food, now it
becomes six or seven of reallybad ingredients like
maltodextrin and all thesethings that are made from corn
(13:59):
and just highly refined thingsto get people to continue to
sort of addict them to theproducts and the sugar the sugar
.
Speaker 1 (14:12):
That's a whole.
That's a whole world.
Speaker 2 (14:17):
The whole world of sugar is just unbelievable.
Speaker 1 (14:18):
The other side of it is that the price of things the
more processed it is, generallythe cheaper it is.
And the more pure and close tosource generally, the more
expensive it is, and so youstart to get into these dynamics
of.
You know the people that caneven afford to eat quality food
(14:39):
unless they grow it themselves,and you know how many people
have the space and thewherewithal to do that.
Not nearly as many as used to,for sure.
Speaker 2 (14:48):
Yes, they've taken that out of our hands, so it's
become so.
You know, they've addicted usto bad food because it's really
tasty and addicting, oh yeah.
And then they've made itinexpensive for us, right, so we
can go to.
Speaker 1 (15:06):
It lasts forever.
You don't have to worry aboutit going bad, you just Well
don't think about.
Speaker 2 (15:13):
and it's amazing because people don't think about
the quality of the food, theyjust they think they're just
getting full in the morning, youknow day after.
Speaker 1 (15:23):
It's good, yeah, it tastes good and it's filling.
Exactly there you go, it's good, it's easy, you know.
You drive down the road and youlook at where the food
information is coming to you andit's incessant and it's all
fast food.
It's all quick and easy andcompetitively cheap, if you will
(15:45):
and you're never going to see abillboard that says apples
Right, exactly.
Speaker 2 (15:53):
You know, I had this discussion with somebody the
other day.
It was like and even the priceof things, people don't care,
they'll go to a Starbucks andthey'll get like a coffee and a
donut and a date whatever it isDanish, it's like 20 bucks on it
, yeah, whatever it is.
So I particularly like eggsthat are soy free and corn free.
(16:21):
I buy very high and for eggs Imight pay 80 cents to a dollar
an egg.
It's crazy, yeah, but if I havethree eggs for breakfast,
that's 33 dollars.
Yeah, it's really nothing.
That's one quarter the price.
And I have 18 grams of protein,choline, I mean all sorts of
(16:42):
healthy eggs are a beautifulfood, a beautiful nutrition,
yeah, and the guy's like, oh,that's expensive.
Speaker 1 (16:53):
But you just spent $10 for nothing.
That went into you.
$12 on a cup of coffee withsome sugar in it.
Yeah, crazy.
Speaker 2 (16:57):
So the mindset of health has to you know.
So if we have to pay a littlebit more, so isn't that
important?
You know what's valuable to aperson and that's what I try to
instill in people Like, don't becheap on that.
You know you, you'll go aboutand you'll buy all the things
that we buy ourselves.
Uh, you know here and there and, and you're going to be chintzy
(17:22):
on, you know if you've got togo a little bit better, go a
little organic things like thisand support people, uh, who?
Speaker 1 (17:33):
because it does cost more.
You know that's a big point.
You know I have a little farmand I have chickens and people
you know don't have any ideareally how much it costs to to
feed animals and things likethat, especially if you're going
to feed them.
Well.
And you know, you know that'sto me.
Actually I'm blown away at howcheap eggs are when you look at
the price of food and you knowwe feed our chickens well and
(17:55):
those eggs are worth every pennythat somebody might pay for
them.
I guarantee you that.
And then the work it takes togrow good vegetables without
putting a bunch of poisons andfertilizers on it requires quite
an effort.
And when somebody you go to afarmer's market or some local
store that supports localgrowers, you know what, whatever
(18:16):
they charge, it's worth it, Iguarantee you.
Speaker 2 (18:19):
I agree, and this is again, this is a mentality that
I'm trying to help people withto get out of this.
I got a deal or I'm going toget something cheaper, or
something like that.
You know, value means that wepay for what we get, so if you
(18:40):
want garbage and you want junkand you want to buy a giant the
exercise cereal that has nonutrition in it $4.99, you know,
from Costco, right, go ahead, Imean, you can do that, but you
know you're.
But no, you're, you're notgetting any nutrition and you're
(19:01):
just, you know, putting emptycalories into your body and
you're just putting emptycalories into your body.
And for you to have nutrition,you need to have the right whole
, fresh and real.
I call those three things whole, fresh and real foods Agreed
and move to that.
We're going to see.
You know, I have clients thatcome to me and it's very hard
(19:27):
for people to change.
That's why, by the way and thisis we could sort of segue into
this better I'm a very, very,very, very powerful believer in
anecdotal evidence when it comesto health and nutrition, over
empirical, because I can tellyou this people will pay me
(19:51):
money as a health consultant putthem on a particular way of
eating right and they're payinggood money right, and they can't
hold on to that for one week ortoo many of them, and I can go
into reasons why, but it's verydifficult.
So when they tell you a hundredpeople did this in a study two
(20:14):
months, they ate like this right, I'm like you're joking me.
Speaker 1 (20:19):
I totally appreciate that I'm on a ridiculously rigid
diet right now as I'movercoming my cancer and, trust
me, most people couldn't handleit for a week, much less it.
And it doesn't even matter.
People will know these thingsand their life is at stake, and
they still won't do it.
It's worse than an addiction,really.
(20:39):
I think your eating habits aresome of the most deeply
ingrained patterns that you havein your brain and they're real
hard to unwind.
Speaker 2 (20:52):
Exactly, and two clients that come in mind in
particular, one was, and both ofthem have the same issue.
A lot of people have the sameissue Overweight, sympathetic,
right overweight sympathetichigh triglycerides A1c at 5.8, 6
(21:12):
, whatever.
And here I'm trying to changeit, so one relatively simple
solution.
Speaker 1 (21:16):
It's not easy to do.
Speaker 2 (21:19):
Exactly, exactly.
So one guy is a single guyolder guy, single and he doesn't
know how to cook.
He never knows how to cook forhimself, you know.
So I'm like I try one of them,and he wouldn't even know how.
One of our sessions was justgoing to one of the supermarkets
to show him what type of foods.
Speaker 1 (21:37):
Yeah, actually man.
It's the easiest thing to do.
Speaker 2 (21:44):
You can't really, you know it's like second nature,
like I'm like I can't really,you know it's like second nature
, like I'm like I can't believethis.
And the guy who was married hadfour or five kids and he was
like, oh so I have to have mychicken without those sauces and
out this thing, and like itbecame complicated it's not so
simple of how to change yourchange this.
So agree when I look at somebody, um, and I say anecdotal, I say
(22:05):
like this if somebody comes tome or I hear of a story and they
have these issues, then I tryto ask the questions what led up
to these issues?
What are you eating at thispoint?
And if that's what's leading upto the issues, then I'll say,
listen, maybe we need to moveobviously to a different way,
sort of the opposite way.
(22:26):
If something's going this way,we got to turn it around Right
and usually that does the trickfor a lot of people.
Speaker 1 (22:34):
So if you get to the source of a problem and make a
slight adjustment, then kind ofthe compound effect takes care
of it after a minute.
But if you're busy trying tomake these big changes to
patterns the brain just goes ah,I don't want it, I don't want
it, I don't want it.
It's like trying to quit anaddictive drug or something, a
(22:56):
really ingrained habit.
Speaker 2 (22:59):
And I 100%, and I tell people all the time I try
to drill this in.
It's not a zero sum game, it'snot all or nothing, it's
incremental.
If you walked five floorsinstead of take the elevator
that day, you did somethingpositive.
Exactly that's what it's aboutyou.
(23:21):
There's no.
That's why all these thingsfail.
By the way, because the guysays I'm gonna go to the gym
five times a week, right, they,on january 1st, they buy the,
lose the weight get ripped in amonth, it's like yeah, no,
you're not they buy the clothing, they get all the stuff, and
then you know, later they'relike they're petered out.
(23:42):
So you gotta work into thesethings and you have to do.
Uh, one of the one of theinfluencers I kind of like is
this woman named I don't know ifyou've heard of her lily kane
name sounds familiar, I don'tknow very bubbly and very uh and
she's like I just saw a videofrom her today.
She's like you're not going tostick to anything unless you
(24:02):
like to do it.
So if you want to, exactly yes,fun.
You like ping pong, do pingpong.
Yes, you know.
And if you 100, he goes.
I can't eat liver if they paidme, so don't tell her because I
can't stand it.
So if you can't stand something, you're not going to keep
eating it.
So you have to work aroundpeople and make it more of a
(24:24):
happy, and attitude also plays agreat part in this.
Speaker 1 (24:27):
I could not agree more.
I call it vitamin J.
If you can find some joy in athing you're doing, you'll do it
.
And you know, for me, I have alittle stream in my property and
I dig that stream.
That's my gym.
I go in there and I dig it out.
I find water comes up that keepthe fish alive and I just I'm
like a little boy and it I get abig workout anytime I want it
(24:50):
and I keep moving and it's it's.
It's my crazy little thing butworks and I find my way, you
know, to health that way.
But anybody you find anythingthat you enjoy doing and and and
determine that it's helping getyou on your path, even some.
Then you know, go after itbecause you'll do it, because
(25:11):
it's fun exactly, exactly andagain it has to look.
Speaker 2 (25:15):
It's like everything else, everything in life there.
What?
What a lot of these people inthe diets world don't take into
(25:43):
account?
I don't see enough of it, youknow, and I look at a lot of
people.
They don't take into accountthe social aspect.
Speaker 1 (25:51):
Yeah.
Speaker 2 (25:51):
And you know it's like okay, I'm on this
incredibly amazing diet, I'msuper, super healthy, but you
know a couple you want to go outto dinner with.
You know a couple.
Speaker 1 (26:04):
So when you don't?
Speaker 2 (26:05):
have to dinner anymore.
You don't do it.
Speaker 1 (26:06):
You become that guy.
You know you can't go anywhere.
Or you're that jerk at therestaurant that's like do you
have this crazy thing?
Or you know I got to take allthis stuff off of my thing.
Speaker 2 (26:27):
I was just like yeah, so so the social aspect.
I think that's why, uh, uh,I'll speak for a country that I
love a lot, because is italy andthe italian, uh, you know, they
have, they have a lot of joyaround their, their, food is
culture, it's all part of thevery healthful food, meaning
it's all fresh, you know, itgrown, and it's.
It's like, uh, there's actuallya restaurant in italy somewhere
I was looking at one of the oneof the um history things and uh
(26:50):
it is.
They don't have any food forthat day, except for the food
that they're going to serve thatday, right, all fresh.
Yeah, crazy.
They've no refrigerator in theplace, exactly it's.
It comes in and they're they'reserving it and it's like, wow,
it's like.
So the joy around food, thetime around food, the idea that
(27:13):
we made, you know, this one hourlunch break where the person
takes 10 minutes to run to getto lunch, order your food and
eat in 10 minutes and then runback, this is insane, crazy.
Speaker 1 (27:24):
Yeah, they'll spend two, three hours in a meal and
half of it's preparing sittingaround talking about it.
Speaker 2 (27:32):
The idea of preparing food is such a beautiful thing.
My wife is a great cook she'sLebanese, actually and she has a
lot of great recipes.
But I love to cook and it givesme a lot of you know.
After a day of you know, let'ssay you know working.
(27:54):
I do a lot of marketing and youknow I want to just go to the
kitchen and put fresh food inand and and try different things
and it's it's.
It's a joy and it's very sad.
You know the young people today.
I don't think they even knowwhere food comes from.
They don't.
Speaker 1 (28:11):
I have a garden and we we offer what we call
therapeutic horticulture andeducation.
And people come to the gardenand they see, you know,
vegetables growing and I watchtheir eyes get big.
They're like, oh wow, I didn'tknow that.
You know that happened.
That's where food came from.
Yeah.
Speaker 2 (28:30):
It's like unbelievable.
The miracle I mean God'smiracle of food is like you
didn't put the seed, you didn'tmake the seed.
You didn't make the seed.
You didn't make the seed, youdidn't make the ground, you
didn't make any of this thewater, the grow, everything and
all of it.
You just try to tend it and putit together where it works
exactly any of it, yeah, and allthese things come out, this one
comes out, a tomato, comes outa celery, this it's so
(28:52):
unbelievable, like the wonder,the wonder, the wonderment of it
lost.
And I think you know if we cansort of get that back grassroots
to help I mean anybody andeverybody and anybody, but to
particular young people.
And I like to, you know, helpyoung people in that way,
(29:15):
because I feel like it's very,very important for them to know,
you know, where things comefrom.
I mean, it's just, it's crazy,you know.
Speaker 1 (29:24):
I think that's entirely important.
So we're running a little thinon time and I wanted to give you
a chance to kind of really wrapin.
You know all the things thatyou wanted to, and I'd like to
hear a little more about yourconsulting and you know how
people find you and really howthat all works.
Speaker 2 (29:43):
So you know, I'll show you the product here.
Let me just get it out here.
So I work with a company calledJoburg Steak Slices.
Okay, they are grass-fedpasture-raised, air-dried steak
(30:04):
slices.
Speaker 1 (30:05):
And we have a number of flavors.
Speaker 2 (30:07):
They're really delicious and I help them with
all their marketing and theirbranding.
And you know we go to low-carbshows, we go to, you know,
people.
Is it like a jerky sort of aproduct?
Well, I think, but it's.
You know it only has threeingredients.
You know it's beef, apple cidervinegar and some spices.
(30:31):
So you know, jerky is usually,you know, full of a lot of junk.
Speaker 1 (30:37):
All the nitrates and all the stuff that you're not
supposed to have.
Speaker 2 (30:40):
Right, we have no nitrate.
So what I've tried to do ishelp in look making the world is
.
The reality of the world ispeople are on the go and that's
not going to stop.
They're not going to be able tosit down every time to have a
square meal, but if we can helpthem along the way with
(31:09):
something you know, that's, youknow, packed with nutrition and
protein and, you know, not goingto spike your blood sugar, and
so this is, you know.
It's been a great, greatjourney for myself, and the
company again is called JoburgMeats.
Speaker 1 (31:26):
And one of the things that I've always.
I got this from Dr Gundry, butit was a good saying that came
through some of his work and youknow the idea is, you are what
you eat and people can go yeah,that makes sense.
But the other thing is you arewhat you eat.
Eats makes sense, but the otherthing is you are what you eat
eats and that's where sourcing.
You know things like meat andpoultry and dairy and all that
(31:49):
you know.
If you, if you are eating ananimal that's raised on soy and
corn, you're eating soy and corn, and if that's good for you,
then great.
If it's not, you know you gotto be mindful of that.
So is this a company that takescare of their cattle in a good
way?
Speaker 2 (32:02):
Yeah.
So that's you know, that's whyright here, pasture raised,
grass fed.
So this is excellent.
Yeah, this is what we've, we've, we've prided ourself in, and
those words ring very, very warmto my heart, because the
company I started in 1991 wascalled you Are what you Eat, and
(32:23):
we had that.
The entrepreneur side was we.
We were pioneering, puttinghealth products into schools and
mass market, and we built it upto we were 441 on the Inc 500
fastest growing company in 1998.
(32:44):
And so the saying rings a bell.
Dr Gundry is an interesting one.
He's one like, for instance, I,you know, just because you
mentioned him, you know.
So like he hates tomatoes, andI'm like I don't know, you know,
just because you mentioned him,you know.
So like he hates tomatoes, andI'm like I don't know, you know.
Speaker 1 (33:01):
Well, actually he hates tomatoes if they have
peels and seeds.
Speaker 2 (33:07):
Yeah, and I'm like you know, come on, you know.
Speaker 1 (33:12):
So what I'm, I'm saying like I respect a lot what
he says but's got adouble-edged sword and you can
take anything too far, so like.
Speaker 2 (33:23):
I'm saying to myself look, you know the tomato.
Okay, you know.
He says it has a lot of lectins.
You know, but it has all thenutrients.
I mean it has a lot of you know, I don't know.
Speaker 1 (33:37):
You know what the key is.
Some people are very sensitiveto lectins and it can be a
problem, I don't know.
He had an experience forhimself.
He lost the weight, he gothimself healthy and what he did
works for him and a lot of thethings he did.
(34:03):
I have taken some of it, butI've dialed way back, just like
you're talking about.
I'm like you know I'm not goingto be a slave to this stuff
either.
You know, I cook my beans in apressure cooker and it makes a
great pot of beans and I can sayit doesn't have lectins in it.
But I skin my zucchinis when Ican and do things like that.
But I'm not going to be a slaveto this and I'm not
(34:25):
particularly sensitive tolectins that I can see.
And so you know we balancethings as we can.
That nutrition you're going toget, in my opinion, way
outweighs the negative side ofit, and if it didn't have the
nutrition, I don't know that Iwould eat them, but it does.
Speaker 2 (34:52):
And listen.
So the other side of the coinis that I agree with him
wholeheartedly about olive oiland cooking in olive oil.
Italians have done forthousands of years yeah, the
staple, right.
Italians, the Greeks all theway back, yeah.
So people are like, no, don'tuse olive oil for cooking
because it's going to oxidizeand do this.
But that's all they cooked withand there was no issue with it.
(35:12):
Exactly.
So to me, again, I take acommon sense, look at that.
So I was like I was wavering alot of times on olive oil for
cooking.
You know, obviously use a lot,lot, lot.
But then when he said that thatjust made total sense, like
(35:35):
this worked for a country foryears, all they had was olives,
exactly, and when it was lowheat, high heat, was olive oil
and nobody issues, right.
So therefore, I am, I am, uh, I.
So this is why I say takepeople, I look at the good
things you know.
Overall, there's a lot of greatthings.
I love when he does thosethings you know, like, like
(35:56):
superfood and you know,absolutely.
Speaker 1 (36:01):
And you don't take anybody as the be all and end
all.
You add information into yourexperience.
Like you said, that anecdotalunderstanding is really where
your big picture comes from andhow it applies to you.
And you know, pay attention towhat you're doing and how you
feel, and I think that that'swhere you're going to find your
(36:21):
answer.
And you know what works for theother guy.
Maybe it works for him, butyou're worried, not in something
in a box, in a you know justreal food, I understand what's
(36:48):
in your food?
Yeah, no, everything is in it.
Speaker 2 (36:51):
Your health- dramatically, dramatically, the
better.
Speaker 1 (36:55):
You know.
Speaker 2 (36:56):
So I think that if we can leave our audience with,
you know one good point.
Speaker 1 (37:01):
I think that's a fantastic point.
Well, let's give you yourparting shot.
How does somebody get a hold ofyou if they want to learn more
or reach you as a consultant oranything like that?
Speaker 2 (37:11):
Thank, you so much.
So my email is John J-O-N atjoebergmeatscom
J-O-B-U-R-G-M-E-A-T-E-Scom andcan reach me by email my phone
number directly.
I'm happy and or marketingwhich in in the health and
(37:43):
nutrition world and, um, if theywant to order some Joe Berg
meats, uh, there'sjoebergmeatscom, j O B U R G ME
A T S, meatscom Andcom, andwe'll give a special to your
listeners of thank you 15.
If they put thank you 15 in thediscount code, they'll get a
(38:06):
15% off.
Speaker 1 (38:07):
Fantastic.
Well, it's been an absolutepleasure to speak with you.
I very seldom meet somebody whowe have this many things in
common.
So, as I mentioned as we weregetting started, if you feel
like you want to come back upand continue the discussion, I'd
always welcome that and I wishyou the best.
Speaker 2 (38:29):
I wish you the best too.
I think it was great.
Thank you, joe and feel good,feel better, and I wish God
bless you for what you're doing.
Speaker 1 (38:40):
Absolutely Well.
This has been another editionof the Healthy Living Podcast.
I'm your host, joe Grumbine,and we will see you next time.
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