May 28, 2025 • 41 mins
Dr. Damaris Maria Grossman welcomes Joe Berg, creator of protein-packed grass-fed beef snacks, and his strategic partner John Engelson to discuss integrative health and clean protein options.
• Joe Berg shares his journey from 35-year tech industry veteran to EMT volunteer to energy healer
• Joe developed ability to sense which foods would benefit different individuals
• His daughter prophetically suggested "Joburg" as a business name years before he entered food industry
• COVID-19 shutdown created opportunity to build a 20,000 square foot facility focused on clean beef snacks
• John Engelson brings background as founder of "You Are What You Eat" and pioneer in health food sections
• Products contain no sugar, no junk ingredients, no nitrates/nitrites, and no preservatives
• Maltodextrin in many snacks has glycemic index 40% higher than table sugar
• Joe lost 12 pounds in one week eating only his protein snacks
• Approximately 85% of population struggles with insulin resistance
• Small dietary changes can create significant health improvements
• Intermittent fasting (12-14 hours daily) beneficial for most people
• Each bag contains equivalent protein to a six-ounce steak
• Products have one-year shelf life despite containing no preservatives
Use code DAMARIS15 for 15% off at joburgmeats.com
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
Hi, how are you?
This is Dr Damaris MariaGrossman and this is the
Mindfully Integrative Show, andtoday we have an amazing guest
owner, joe Berg, or as he callshimself, that owns a
protein-packed beef, grass-fedbeef snacks, and also his
strategic partner, john Engelson, and today kind of they're
(00:22):
going to talk about their takeon, you know, integrative health
, but kind of where they'regoing to kind of help get us
more protein packed options andwhat made them kind of go in
this direction.
So thank you guys for being onthe show.
Speaker 2 (00:37):
Thank you for having us so happy to be on and honored
to be on.
Speaker 1 (00:40):
Oh, absolutely.
So who would like to talk first?
So, joe, actually I'm going toask you first.
So you said Joe Berg, but yousaid that's not your real name.
So how did you get to?
I know it's from Johannesburg,african grass-fed beef but how
did you come to this and whatmade you kind of transition into
like building a whole businessin this space?
Speaker 3 (01:02):
Yeah, it's actually a funny story.
Damaris, it's an honor and apleasure to be here with you on
the show and having a specialguest as John in his holistic
and way of life, and amazing.
You're going to hear from himsoon.
I want to hear your take andgive you mine.
I'm more of a simple, simpleperson, sees things you know,
(01:25):
quite simply not assophisticated, but I kind of
love it.
I love it.
I like I'm just like a regularperson, just like everyone else
who actually comes from thetechnology industry.
So I've been in technology forlike 35 years.
Speaker 2 (01:41):
That's why his camera works, by the way.
Speaker 3 (01:47):
I mean, yeah, my kids still come to me for me to fix
their tech.
Speaker 1 (01:50):
Okay, okay.
Speaker 3 (01:50):
You know, it's like usually the kids are helping the
parents.
Yeah, who helps the kids?
Speaker 1 (01:55):
Oh, that's good.
Speaker 3 (01:55):
That's good, yeah, um .
So I, I come from the tech andI've gone through uh where it
was my first uh.
My first my firstborn waschoking on a winky when he was
like 10 months old, and then Isaid I am never going to have to
wait for help and I went and Ibecame an EMT you know basic
(02:17):
training, spent a few hundredhours in the ER emergency room
and and then volunteered on theambulance for really really a
lot of years.
I spent probably almost 15years volunteering.
One of the things that reallybothered me was that I'll go to
(02:39):
a call and I see, and I see, Imean it's still mind boggling.
I just think about the number ofpeople that suffered from
cardiovascular issues to bloodissues to, unfortunately, to
cancer issues.
And I looked at myself and Isaid I'm so happy to be able to
(03:03):
help, but I'm not really helping.
All I am is a glorified taxiservice.
That's really what I am Justtaking them to the hospital in a
little more comfort and wherethey feel safe that they're not
in a taxi, there's at leastsomebody there that's watching
their vitals.
I mean, that's really what itwas.
And then I remember walking outof a call once and I met one of
(03:27):
my like a spiritual mentor andhe tells me he says you ever
heard of energy healing.
I said no, but it sounds good,he's like you could do it.
I said really, where do I buythe wand?
Speaker 1 (03:44):
I was like.
I was like what am I doing?
Speaker 3 (03:46):
Yeah and he guided me , basically says okay, go go on
to back.
Then it was like before Amazondays.
You know it was like it was.
It was a liberus back then goon to buy this book.
To start, I started with onebook, read it, practiced and all
of a sudden I felt it and I wasable to do it and I felt that
(04:07):
felt great and from there I justtook the practice.
You know, much further, muchdeeper.
I've helped as a hobby again,volunteering.
I've never taken money fromanybody for it because I had in
my technology business, so Ijust did it as a help.
Instead of volunteering in theambulance, I actually helped
with healing and what I did wasI have helped probably hundreds
(04:31):
of people over the last was italmost 20 years.
I'm doing it now.
And then I start to get awareof, you know, food-related
issues.
You know, as you're doing moreenergy healing, you start
realizing the healthy core, thecore issues why, what, what
people are sensitive to, whatthey're not sensitive to, like I
(04:52):
.
Like I can tell somebody now ifthey should eat certain
something or not, like I couldsee if it's good for them or not
.
You know just from myexperience and my, my ability,
my skillset, not my ability.
Everyone has the ability.
I just I built up the skill setfor it.
Speaker 1 (05:08):
Oh, that's great.
Yeah, so you kind of have alittle bit of an awareness of
what somebody's in tune to bebetter.
Speaker 3 (05:14):
Correct.
I mean I've helped people likemy nephew was completely like
fatally allergic to like sesamepeanuts, garbanzo and some of
those nuts.
Yeah, I did a few sessions onhim and he's fully eating sesame
peanuts and all that.
(05:35):
I mean that was likebreakthroughs on you know some
really stuff that nobody canever do and it's it's all.
It's all energy related, it'sall in the body we could, it's
like biohacking, literally.
Speaker 1 (05:48):
Yeah, it's like it's.
You've taken it to anotherlevel.
That's amazing.
So what you know in tune fromthat, then you transitioned I
mean you became into saying thatyou know what I want.
To start finding something thatwill change.
You know when you came up withthis idea.
Speaker 3 (06:06):
So while I was still in the business, my daughter
comes home one day with a bag ofJoburg and says Dad, here's
your company, Because inbusiness everyone calls me
Joburg.
She's like Joburg, here's yourcompany.
And I laughed.
I thought that was very funnybecause I was deep in, was deep
in technology then, not in thefood business.
Yeah little did she know thatshe was actually prophesizing
(06:28):
already.
Anyway, five, six years later Iliterally walk in and it just
literally just fell into my lapwhere I met the original founder
and he was shut down due toCOVID and his.
His co-packer that was doing itfor him was shut down.
So we said, OK, let's startdoing something.
(06:50):
And we ended up building a20,000 square foot facility
factory around these products ofdoing dry meat.
But when I went in I knew itwas good.
I didn't know how healthy itwas, but I knew it was.
I didn't know how healthy itwas, but I knew it was.
As we started going deeper anddeeper, all of a sudden John
(07:15):
came on the team and we startedto go through and we started to
get involved with differentdoctors and different health
practitioners and we justrealized how healthy and how
necessity our product is for thewhole healthy eating, for the
whole healthy eating audience.
Speaker 1 (07:27):
Yeah, and people need clean meat and I, if I, I can
tell you as a person myself thatis always trying to get in her,
you know, 60 to a hundred gramsof protein a day.
Speaker 3 (07:38):
I need clean, you know two bags, two bags of this,
you got your full protein forthe day.
I mean, each bag of this hastwo ounces inside, right, it's
actually the equivalence of asix-ounce steak.
Speaker 1 (07:52):
Wow, wow, that's pretty amazing.
And, yeah, I just think thatpeople do need alternatives and
they also have like there's justnot great options out there too
, and then it's just the needfor like why people need protein
in general too.
So it's like super important.
So I'm glad you found a good aniche like this, but also
(08:13):
realizing how effective it isfor many colleagues probably and
you've met, so you were meetingother doctors and realize that
this is something that's neededin the communities.
Speaker 3 (08:22):
Yeah, one of the biggest enlightenments that I
had was going to the low-carbUSA.
Speaker 1 (08:30):
Do you know that?
I don't Tell me.
Speaker 3 (08:33):
I mean, I kind of have a gist, but tell me what
it's that about?
Well, low-carb, you could have athousand-plus people who are
all coming to learn about thebiohacking low-carbs carnivore
all coming to learn about thebiohacking low carbs carnivore
and hearing from like 30different specialists and
doctors in this field of howimportant it is, and that was
just so eye-opening and I've metso much wonderful people over
(08:56):
there.
That gave me the strength thatI needed, because you, kind of
like, can falter between whenyou're trying to make a product
commercially intended, whichhappens to be healthy, versus
okay, what do we do, and to beable to then turn around and
still focus and stay focused onkeeping everything clean, label,
(09:16):
healthy, focused and keep ourmodel and our model completely
identical across the board.
Like for all the products thatwe make.
We focus on the no sugar, wefocus on the no junk ingredients
, we focus on the no nitratesand nitrites, we focus on no
preservatives.
(09:37):
So all these ingredients thatwe put in, with the meat also
being grass-fed andpasture-raised, it's a game
changer.
It is a game changer.
Speaker 1 (09:51):
I think that most of them I know just from my take
alone eating certain other kindsof protein meats.
There's so much nitrates inthem usually.
If not that then they'd post itwith a ton of sugar, and the
whole idea of eating theseproteins is to lower your
insulin resistance.
So you're like all right andthat just like ruined me.
So, um, yeah, it's veryintriguing that, how you were
(10:14):
able to to manage that, andthat's great.
I don't know how you figured itout, but I'm I want more people
to know about it.
Speaker 3 (10:20):
You know, let me, let me say to you this way I was my
, I was on a call yesterday withmy R and D um flavor
development department and I saythis is what I need.
Like, if we're going to makesoy, it's gotta be non-GM.
Okay, it's gotta be non-GM.
You're going to use sugar,you're going to use a very high
use alternative, something likeallulose, which is clean, which
(10:42):
is zero glycemic and it'shealthy and non sodium based
sugar, which is perfect foreverybody.
She says, Joe, you know howexpensive this is going to be
for your end product.
I said I said, yes, I couldonly imagine that this is
probably going to be four X ofwhat you look like, what the
(11:03):
potato chip companies are usingfor flavors and anybody else is
using for flavors, because tothem, they're not going after
the healthy community.
I understand that anybody who'slooking for our product from the
healthy audience, from peoplewho are mind frame of eating
healthy and healthy snacks andand always looking out for
(11:27):
something, you know it's likeyou're going to the store,
you're like I'm kosher, right?
So every time we go to a store,we have a habit we just look at
every product that looks goodand we pick it up to see if it's
kosher, okay, and then you go,how sad it's not Okay.
You know it's the same thing inthe healthy mind frame
community they're going out andlooking for products.
(11:48):
They're seeking so hungrily fora product that doesn't really
exist in the stores, and thenyou hope to find it online
because somebody like you says,hey, I found this product that
you may love, and they're sohappy to say, wow, really, let
me go check this out.
This is exciting and that'swhere our mind frame is, knowing
(12:10):
that, even though right nowit's not about making money,
eventually we'll make money, I'msure, but right now the goal is
about creating the properfollowing and creating the
product for the full and entirecrowd of healthy.
Speaker 1 (12:26):
The best quality, the best quality meat and product
that can, you know, sustain forindividuals, and so that's
important.
I mean, it's important to knowthat, um and it you know things,
you know your followers willcome, those that really believe
in that product and you knowthey, they will be there.
I mean, and it sounds likeyou're, you put your heart into
it in the sense of why you'vestarted it and I I think that's
(12:49):
pretty great, correct.
John, I haven't heard from youand I'd like to know.
Speaker 2 (12:56):
Joe is so good, you know, so I just sometimes hand
the baton.
Speaker 3 (13:00):
Yeah, no, I knew that .
I knew he was looking at me andhe was just like mesmerized,
mesmerized.
Joe is talking, he's mesmerized.
Speaker 2 (13:08):
Everybody wants to hear your wisdom, you know it's
a quote part of the Beatles songYou're getting better all the
time.
He's great.
I mean I'm going to echo whathe said and just give you.
I'll give you a littlebackground about myself.
I'll give you a littlebackground about myself.
(13:30):
So I founded a company in the90s called you Are what you Eat,
and we were one of the pioneersto.
Speaker 1 (13:38):
When you go to a supermarket and you see a health
food section, I feel like I'vesaid that plenty of times, so
you must be the reason I've saidit.
Speaker 2 (13:52):
That's.
You know, we were putting.
Speaker 1 (13:53):
I worked with Gary, the founder of Cliff Bar, when
he was in his garage.
Yeah, I've had a Cliff Barbefore but I'm saying I think
I've definitely said that, soyou probably are the reason why
I've said that.
Speaker 2 (14:00):
Amazing, wow.
So when we built it built thecompany to an Inc 500 fastest
growing company in 1998.
And along that trail I'vealways been personally, I come
from a family of physicians andmy father taught medicine at USC
.
I was pre-med at UC San Diego.
(14:21):
I went a different route andlater, after a major
misdiagnosis in my mid-20s from,like the quote, best doctors in
the world, I went on my ownjourney and I'm still on it,
meaning I learned homeopathy, Ilearned herbal medicine, I
(14:42):
learned vitamin therapy.
I learned a lot of differentways of health and healing and
wellness Nutrition, of of healthand healing and wellness
nutrition, of course.
And I've been doing it.
My friends and family, you know, would come to me and go oh
john, you know, what do we dofor this, what do I do for that?
And and then my son, a fewyears ago, said you know, dad,
you got to start doing this more, get this out to the public.
(15:06):
You know, I mean I've been inbusiness for, you know, many,
many years and I try to stay inthe health world.
I've consulted a number ofcompanies to bring products to
the market in the health andnutrition space and so I started
giving seminars holistic healthseminars, nutrition seminars
and in our community, as Joewould proclaim, that it's really
(15:32):
, really needed.
I mean, people are hungrypardon the pun for another way
of trying to eat, another way toheal.
They're open to it, let's putit that way, but they haven't
seen it.
So this is what we've beentrying to do and then, with the
(15:54):
product that I got involved withabout a year and a half ago,
which has been great is I'vebeen trying to help the company
get into what Joe had said thisarea of people and talk to
people who are not resistant.
And talk to people who are notresistant.
You know, if you meaning peoplewho need this product, you need
(16:14):
60 to 100 grams of protein aday, so you need products like
this.
So when we talk to people we'rehaving, we're not.
It's not about selling, it'sabout a lifestyle.
Speaker 1 (16:25):
Yes, so it is not.
You don't need to sell theproduct, Right?
No-transcript.
(16:56):
It's a little bit up front butin the long term you know you
can, little by little.
You know it's not even fully up, but you know people will are
acknowledging that or some areunderstanding that, if you, you
know do a little bit oflifestyle with modifications.
Yeah, it's needed.
Speaker 2 (17:15):
A hundred percent, a hundred percent, and we're
seeing that and that's what Iwas the battle of.
You know, somebody going into amarket and finding your product
don't care if I'm eating apotato chip or a cookie or a
(17:37):
grass fed beef strip that personis very hard to handle.
But somebody again, likeyourself and others in this
field or in this direction, theydon't care.
You know we have zero issuewith you.
Know we try to do our best withour pricing.
As Joe said eloquently, ittakes six ounces to make two
ounces because we put a lot intoit.
Speaker 3 (18:02):
Yeah.
Speaker 2 (18:03):
And there's none of the things that are out there
today that you look at, all themany of the mass market snacks
used, which are maltodextrin,dextrose.
Speaker 1 (18:14):
Nervatives nitrates.
Speaker 2 (18:16):
Yes, yeast extract and these are all highly refined
products that cheapen the costof your product and make it
actually.
They're addictive products.
They're like relations to sugar.
You take something likemaltodextrin.
You could have that in chipsand it says no sugar, but it has
(18:38):
a.
Maltodextrin has a glycemicindex over 100, which is 40%
higher than table sugar.
Speaker 1 (18:44):
I mean there's your insulin resistance.
Speaker 2 (18:49):
There's your there it goes.
You have something.
Somebody thinks oh, I'm nothaving sugar and I'm getting
something that is actually 40%higher than table sugar in their
glycemic index One second.
Speaker 3 (19:03):
Maltodextrin One second.
Let the people hear this.
I just want to, as a simpleperson asking this this
maltodextrin is not counted as asugar.
Speaker 1 (19:12):
No, really oh yeah, so explain that.
To explain that to individuals,because I always I'm a big
preacher on insulin resistanceand glycemic index.
So talk to, as, like you said,as a layman person.
Explain to an individual whenthey say, um, all right, instead
of having one gram of sugar,this has 10 grams of sugar, all
(19:34):
right.
Now you're saying thisindividual's meat product or
product has X amount of, soyou're saying it's 40% more
sugar in it than or.
Speaker 2 (19:49):
So the glycemic index in itself is a measurement of
what is going to initiate fromthe pancreas, initiates insulin
to latch onto the food and tohelp with the digestion.
(20:15):
So food that happened to behigher in sugar happened to use
that process more and more untilGod forbid.
There's what's called insulinresistance, because it becomes
so utilized that the bodyresists.
It's like a car, that kind ofbreaks, and when it breaks this
(20:40):
is where we have what's calledeither prediabetes or diabetes,
and usually this is type 2.
I'm not going to get intoreally type one, but type two,
which is the much more commontype, where the body just can't
handle what it's like anoverflow it's like, and
(21:02):
therefore what happens when thathappens?
A number of things happen.
So it goes into weight gain, itgoes into higher blood pressure
, it goes into um, highertriglycerides oh man, it's a
gambit.
Speaker 1 (21:17):
Hyperentylemia cause many of the things.
There's a list a gambit of ahuge amount of things oh, and
that's what affects also thecholesterol as well, right?
Um, it affects many things.
Hypokalemia or increasedinsulin in the body or increased
insulin can affect so manyparts of the body.
Speaker 3 (21:38):
So is there a difference if you reduce the
sugar intake versus cutting thesugar intake, or is there no
difference if you reduce ormaintain the same versus needing
to cut it completely?
It's an interesting question.
Speaker 2 (21:53):
Oh, it's going to vary for different, vary for
different and, like you know,and again it's like saying that
and I had this discussion with anumber of physicians I think
it's ridiculous that what normalblood pressure for everybody is
120 over 80.
That's okay, might be a point,but to think that everybody
(22:16):
should have 120 over 80 bloodpressure is like saying
everybody should be six foot two.
Yeah, it doesn't make any sense.
Speaker 1 (22:23):
They're not looking at age, they're not looking at
diet.
It doesn't work, for I meanthey're not looking at age.
They're not looking at weight,they're not looking at respect.
That't work, for I mean they'renot looking at age, weight,
respect the others.
That doesn't work, I agree.
Speaker 2 (22:33):
Exactly, exactly so.
So so for different people youcould have, when you, when you
measure insulin, you measure afigure called A1C, which is is
like the, the medical term forwhere you should be on the scale
, and if you're higher than,let's say, 5.5 or in the five
(22:56):
range, then you're becomingpre-diabetic to diabetic, and if
you're lower, or normal, you'regoing to be lower than that.
So what we're looking for isreally, through diet and through
making the adjustments, theproper adjustments in the diet,
you can reverse those figures.
And, damaris, I would ask you,with your clients, I believe
(23:20):
that 98% of diabetes iscompletely curable by diet.
Speaker 1 (23:26):
So I never say curable, so my big thing is um,
so I'll have them either.
Um, cgms, so my big thing is um.
Most of the time I will justsay it's highly manageable.
So, but the the big uphillbattle is that you have 85
percent of the population thatare insulin resistant.
So um, and that's a largepercent of our population.
(23:49):
Um, and it's food related andstress.
So when you're trying to likebeat that battle, you have to
beat it in a nutritional and alifestyle way.
But you uh, management comesdown to understanding and your
product has has a benefitbecause of the.
It's not no sugar.
You asked, joe, is it no sugar?
I don't think it's no sugarbecause I'm not an all or
nothing, but I think is it nosugar?
I don't think it's no sugarbecause I'm not an all or
(24:11):
nothing, but I think it comesdown to if you don't reduce that
sugar intake and you don'tlower that insulin, then you're
causing other problems down theroad.
If you keep it more in on thelower end I'm a little stricter,
if I, if I can keep thosenumbers lower.
So I'm more in the 5.0 to 5.4range.
(24:33):
If you could keep your A1Cthere, insulin numbers, I like
it in the 10 range and in yourglucose numbers I would prefer
it to be between 75 and 90.
That's me being super strict.
Okay, if you're off of that,does it mean that you're wrong?
Speaker 2 (24:50):
No, I'm just saying this is the more ideal and I
love that because I I'm I'm abig, big fan of uh, a small,
small increments are good.
I'm not a zero sum game at all,and this is where I have a lot
of problem with diets, becausewhen you're on it, if you, it's
(25:15):
very hard to maintain for people.
Speaker 1 (25:17):
Yeah, you know so your product sounds very like
doable, like hey, here's yourmeat, it's part of your protein,
like part of your meal plan,let's get it in there.
Speaker 2 (25:29):
I think that's a really especially after
post-workout or you know, yes,and teaching people how to eat
better and teaching themalternatives that, okay, I want
to eat now.
So what are you going to put inyour mouth?
You want to put somethingthat's going to spike your
(25:50):
insulin, or you, you want to putsomething that's going to spike
your insulin, or are you goingto put something that's going to
maintain an even flow?
Speaker 3 (25:54):
that's not going to make you.
Can I interrupt with a goodstory?
Yeah, I love it.
Of course, I was challenged oh,your product is that good?
You know what?
This is one of my A store thatwas taking.
He says I'm going to, gonna putyou on my instagram.
So this is putting me on thespot.
Before I tried it.
He says I'm gonna put, you'regonna send me a video every day
(26:17):
of what you weigh by eating thisproduct alone, nothing else,
for 10 days, or a week or 10days I don't remember if it was
a week or 10 days, um, and Isaid, okay, we're on, this is
being exposed, this is beingvulnerable to a very state that
I, you know I was not ready forthat, but I took the challenge
(26:39):
and I said, okay, I literallyate that.
So I'm coming from a placewhere I was eating quite a bit
of carbs a day.
You know, even though I wasproducing healthy products, I
still was addicted to my carbsand I couldn't give that up so
fast.
So I actually what I actuallysaid, okay, ready to go, and I,
(27:00):
the first day was a little hard,um, and then the second day was
already easy.
After doing it for a week, um, Ilost 12 pounds doing it, but I
wasn't even hungry.
I was not even hungry and all Iate was maybe two or three bags
a day.
That was my whole food intake.
Now, is it sustainable to doonly that?
(27:20):
No, probably for a short period, because you kind of want other
things a little bit to include,but it worked.
I literally went on this for aweek.
I had enough protein in my bodywhere my body said thank you,
and it just shed all the otherfat that it didn't need.
Speaker 1 (27:39):
So that's amazing.
I feel like, um, when your bodygets the proper nutrients, it's
um I just had another individualtalking in about fasting and
about certain foods, um intakesand when it gets the right
amount of food intake, it'seither going to, you know, like
you said, loss, lose the 12pounds, is going to, you know,
start um a fudging, orautofudging, basically eating
(28:03):
its way, uh, whatever you havethere, plus, you know, taking in
the nutrients it does need, um.
So obviously, yes, you mightneed more than maybe your
protein pack snacks, but whatit's proving is that your body
is getting rid of what is needed.
And then maybe you have to putin a little bit more nutrients
here and there, but that'sgiving people, um, you know, a
(28:25):
snack that that will sustainthem.
So, like when most of theseindividuals that um are going
for proteins, usually we're, weare intermittent fasting, so we
are trying to limit the amountof food intake that we have to
help sustain, you know, thesugar and with protein it does
help that.
So, and it's good to have moreof a protein choice and you
(28:47):
probably would agree with me too, john, on that um, protein
first, you know, to help withbreaking fasts, or um, did I
change?
Speaker 2 (28:56):
Well, absolutely, I mean, you know people, you know
I, I I just try, you know, Itell people you want to have,
you want to eat something in themorning.
If you're going to eatsomething that's going to be
sweet and sugary, you're goingto it's going to start your day
on the wrong road.
If you eat something that ishigh in protein and good fats,
(29:19):
you're going to start on theright road because you're going
to have an even.
You're not going to have that.
You know how is it?
People want to put their headdown on their desk at, you know,
11, 12 o'clock, because youknow the insulin goes up, and
then they have this, they havethis energy right away, you know
, and then they got the crash.
(29:39):
And then this crash is yourbody, just, you know, just,
basically, the ebbs and flows ofthe body, trying to work
through what you're eating.
And so you can do minor changesof just switching things, you
know, of eating things in theright direction.
So if you, if you really had tohave something sweet, it's
(30:01):
always better to have it afterthe protein, because you don't,
it will, it will, the proteinwill mitigate it a little.
You know a little bit and it'sit's better if you have to.
So you know again, these arethese are little things that we
can do to make large changes,you know, in our life and very,
(30:23):
uh, very, very key in in keepingpeople's health and wellness,
uh, in the positive directionexcellent I've done
Speaker 1 (30:32):
it I say and you were about to say something, I said
I, I am that, I, I.
Speaker 3 (30:36):
I changed a lot of my , my bad habits and eating.
To right now I do intermittentfasting.
I don't eat anything until oneor two o'clock in the afternoon.
I'll have a black coffee andthen I really try to stop eating
by, you know, by eight, nineo'clock but, and I barely ate
anything anyway, you know, I'llhave, I'll focus on the protein
(30:59):
and I try to stay away from thecarbs completely.
So that's been a big change forme of doing it.
So I'm saying anybody can do it.
Speaker 2 (31:10):
You would, I think, echo this, that the
commercialization of food andhow we eat has been just
repeated into our brains, thatwe think this is just the way we
have to do things.
(31:30):
So people have to havebreakfast, have to have lunch,
have to have this, and it'sreally a commerce thing.
Who said that you have to eatat nine in the morning or 10 in
the morning?
Why can't you wait till 12?
You know how did you learn thatit's better for you to eat at
nine in the morning and then oneand then six.
Speaker 1 (31:52):
you know how those I mean anyways to what to sell a
product right to sell a cereal,sell a bagel to sell um, I mean
not that I cannot remember thelast time I had a bagel.
Well, I actually had a bagel theother day and so I'm a I'm a
big proponent and fan to believethat.
You know, I do fast though.
(32:13):
So I do 12 to 12 to 14 hoursevery single day Probably will
for the rest of my life.
Now if I 16 or 24 hour ones,that's a debate, but I do
believe the body needs to let go.
It cannot be eating all thetime.
Speaker 2 (32:29):
It just cannot, and if you are.
Speaker 1 (32:30):
That is why you are gaining the weights.
You are Um and you know.
There cannot be a surprisethere.
Speaker 3 (32:36):
Um, my mom made me, made me a treat.
I was by her for Passover.
She made me a treat.
She knows that I'm into healthy.
She, what did she make me?
She made me a cake.
Okay, you're like wait a cake.
And I'm like this is a ketocake.
I'm like cake.
This was completely the whole,the whole cake, you know, like a
(32:58):
regular strip at 78 grams ofprotein, 14 carbs and zero sugar
.
Speaker 1 (33:06):
Excellent, wow, oh see, she was thinking of you.
Speaker 3 (33:11):
Yes, usually.
And I said you know what?
That was so good.
It tasted better than any cakeyou buy in a store or even cakes
that you make at home.
It was so good.
I actually had a board meetingand said we should start.
Speaker 1 (33:21):
You might have to start making that as our next
product.
Exactly so and said we shouldstart.
Speaker 3 (33:23):
You might have to start making that as your next
product.
Exactly so I said thank you tomy mom.
I'll call it mom's cake, maybe.
I mean maybe.
Speaker 1 (33:29):
I mean, you know the thing is is that it comes down
to understanding the science.
You know what I mean when Iwant people to come on the show.
It's not.
It's like why are you changing?
You're trying to change theperspective too.
Yes, you have a product, butyour product is making change in
the way you think about foodRight, and that's what you
started it.
And that's important.
Why is it important?
(33:54):
Is that I want people to likekind of wake up to like, hey,
like there's better things outthere and there's.
If I didn't change, I wouldn'tbe 80 pounds lighter than I was.
I had to use nutrition,lifestyle and medicine.
I did an integrative approachand people have to understand
that there is different ways toget better and I think your
product is one of those thatcould be there for people to
think differently.
Um and so I can't wait to try it.
Um, I'd love for you guys tochime in a little bit more
(34:18):
before we go.
So what, uh, would you?
Speaker 2 (34:20):
like to say more.
Well, I'd hoped that I sent itout.
You're going to get it today, Ithink.
Speaker 1 (34:27):
Oh, yeah, yeah, Definitely.
Speaker 2 (34:29):
But we would love you know we're grateful to be on
the show and for people whowould love to try the product,
we'd love them to go toJoburgmeats J-O-B-U-R-G-E-A-T-S
dot com.
Speaker 3 (34:43):
The S for plural savings.
Speaker 1 (34:45):
Yes, and I'll put it in the link.
Speaker 2 (34:48):
Yeah, and we have a little.
You know we have a special linkfor your listeners is the Merit
15, which is a 15% off discountcode.
Oh, awesome.
Speaker 1 (35:01):
I'll put that in the show notes.
Speaker 3 (35:02):
Yeah, Merit 15 yeah, this is what they look like,
yeah oh yeah notice, oh, um,notice, it's the steak slices.
So this is the traditional oneand this one here is the crusted
pepper.
Okay, this is like a steak uh,delicious.
(35:23):
I mean, the flavor is burstingOnce you put it in your mouth.
You literally cannot stopAwesome.
And for those of you that are alittle more daring and love a
little spice, so this is SpicyPerry.
It's a really nice creep up onyou heat that you eat, and all
of a sudden the heat creeps upand you're like, oh, wow, that
was nice, that's a nice little,but not one that's going to
(35:44):
throw you off that.
We're making new flavors, thatthose are for the daredevils,
but one is for the ones who justappreciate heat but don't want
it to invade their mouth andhijack them.
We're going to make so you have, right now, you have all three
flavors right here.
Yes, Go on to joebergmeatscom.
(36:09):
Don't forget the S, becauseit's more than one piece of meat
in a bag.
And Damaris 18, right, 15.
Damaris 15.
Awesome, damaris 15.
Yeah, maybe, john, should youchange it to Damaris 18, for
those who are still listeningright now, should we make
another one called Damaris 18.
Pleasure, sure, yeah, 18 ishigh for life.
Speaker 1 (36:30):
Oh, okay, love.
It All right, so I'll put it onthere, damaris, okay, I'll put
it in the show notes too, okay.
Speaker 3 (36:36):
Amazing.
All right, make it Damaris.
For those who are stilllistening right now know that
it's the Maris A team.
Speaker 1 (36:42):
Okay, and what else?
What would you guys like toleave the audience before you go
?
I mean, obviously we'll put thelinks in and the codes, but
what, but what more?
One tip that you, each one ofyou, can go before we leave.
Speaker 2 (36:55):
I would just I would just say that it's not an all or
nothing game in your health andwellbeing.
No-transcript.
Speaker 1 (37:32):
Thank you, john, I appreciate that.
And Joe, how about?
Speaker 3 (37:33):
yourself.
What would you like to say tothose listening?
I've been getting a lot ofmessages from people that know
me and know the product and theysay thank you, joe.
Thank you, you've saved my life, you've saved my soul.
Why, he says, you have no idea.
I went traveling, I wasstarving and then I realized
that I had a bag of Joe Berg inmy bag.
It saved me.
I literally had a meal.
Speaker 1 (37:51):
My husband, my husband is going to like, be so
into it.
He even more so than I am.
He's going to be like where isit?
Cause, when we cause, you know,when we go for our snacks, we
don't like to have a lot ofchips that were, you know, um,
and not that I let my son, youknow, for the most part I'm
pretty lenient with him, but, um, but for my husband and I, and
(38:15):
he'll be like, where is it?
So, uh, I'll keep you posted onwhich one he likes.
Speaker 3 (38:19):
Yeah, exactly.
So what I'm saying to everybodyis even if you're not going to
have it now, just make sure youhave one in your backup.
Keep it in your backup bag.
Speaker 1 (38:28):
Even with gym bag, don't worry.
Speaker 3 (38:29):
Yeah, exactly, go to your gym.
Bag, your go-to bag, yourcarry-on.
Make sure you leave it in there, so even when you're packing up
, it's always there ready to go.
It's got a year shelf life okay, which is fantastic okay, which
is?
Speaker 2 (38:45):
fantastic, that's phenomenal.
Yeah, even with nopreservatives.
That's pretty great, you knowwe package it with airtight.
Speaker 3 (38:49):
So, oh, it's lapsed, it's lapsing time.
We freeze the time inside of it.
It's in a time bubble insidephenomenal.
Actually, it's tech.
We, we, we figured out the techand it works.
Um, um and then.
And one more thing is, when yougo onto the website, please
sign up to the newsletter so youcould know when we coming out
with new flavors we are comingout.
(39:09):
Within the next six months,we're gonna have approximately
eight to ten new products that'samazing.
Speaker 1 (39:16):
Well, I appreciate you being on the show.
Thank you guys so much and I'llthank you there and um uh,
anything, um else that you'dlike to say before we go.
One more one more.
Speaker 2 (39:27):
Thank you so much.
Great to be on the show ofcourse, uh, keep up the great
work that you do and your clinicoh, I appreciate, yeah, the
clinic and online resources andpodcasts.
Speaker 1 (39:39):
It's really my.
The goal is really to justbring out more um individuals
like yourself and and storiesand content where people are
thinking outside of the box andit's just not a
one-size-fits-all.
So amazing, you guys and thankyou.
Speaker 3 (39:56):
Thank you everyone.
Be healthy, stay healthy, eathealthy and you'll be healthy
you really will.
Speaker 1 (40:03):
One you will One day, all right.
So thank you guys for being onand make sure each one of you
find a mindful way every day.
Hi, how are you?
This is Dr Damaris MariaGrossman and this is the
Mindfully Integrative Show, andtoday we have an amazing guest
owner, joe Berg, or as he callshimself, that owns a
protein-packed beef, grass-fedbeef snacks, and also his
strategic partner, john Engelson, and today kind of they're
(00:22):
going to talk about their takeon, you know, integrative health
, but kind of where they'regoing to kind of help get us
more protein packed options andwhat made them kind of go in
this direction.
So thank you guys for being onthe show.
Speaker 2 (00:37):
Thank you for having us so happy to be on and honored
to be on.
Speaker 1 (00:40):
Oh, absolutely.
So who would like to talk first?
So, joe, actually I'm going toask you first.
So you said Joe Berg, but yousaid that's not your real name.
So how did you get to?
I know it's from Johannesburg,african grass-fed beef but how
did you come to this and whatmade you kind of transition into
like building a whole businessin this space?
Speaker 3 (01:02):
Yeah, it's actually a funny story.
Damaris, it's an honor and apleasure to be here with you on
the show and having a specialguest as John in his holistic
and way of life, and amazing.
You're going to hear from himsoon.
I want to hear your take andgive you mine.
I'm more of a simple, simpleperson, sees things you know,
(01:25):
quite simply not assophisticated, but I kind of
love it.
I love it.
I like I'm just like a regularperson, just like everyone else
who actually comes from thetechnology industry.
So I've been in technology forlike 35 years.
Speaker 2 (01:41):
That's why his camera works, by the way.
Speaker 3 (01:47):
I mean, yeah, my kids still come to me for me to fix
their tech.
Speaker 1 (01:50):
Okay, okay.
Speaker 3 (01:50):
You know, it's like usually the kids are helping the
parents.
Yeah, who helps the kids?
Speaker 1 (01:55):
Oh, that's good.
Speaker 3 (01:55):
That's good, yeah, um .
So I, I come from the tech andI've gone through uh where it
was my first uh.
My first my firstborn waschoking on a winky when he was
like 10 months old, and then Isaid I am never going to have to
wait for help and I went and Ibecame an EMT you know basic
(02:17):
training, spent a few hundredhours in the ER emergency room
and and then volunteered on theambulance for really really a
lot of years.
I spent probably almost 15years volunteering.
One of the things that reallybothered me was that I'll go to
(02:39):
a call and I see, and I see, Imean it's still mind boggling.
I just think about the number ofpeople that suffered from
cardiovascular issues to bloodissues to, unfortunately, to
cancer issues.
And I looked at myself and Isaid I'm so happy to be able to
(03:03):
help, but I'm not really helping.
All I am is a glorified taxiservice.
That's really what I am Justtaking them to the hospital in a
little more comfort and wherethey feel safe that they're not
in a taxi, there's at leastsomebody there that's watching
their vitals.
I mean, that's really what itwas.
And then I remember walking outof a call once and I met one of
(03:27):
my like a spiritual mentor andhe tells me he says you ever
heard of energy healing.
I said no, but it sounds good,he's like you could do it.
I said really, where do I buythe wand?
Speaker 1 (03:44):
I was like.
I was like what am I doing?
Speaker 3 (03:46):
Yeah and he guided me , basically says okay, go go on
to back.
Then it was like before Amazondays.
You know it was like it was.
It was a liberus back then goon to buy this book.
To start, I started with onebook, read it, practiced and all
of a sudden I felt it and I wasable to do it and I felt that
(04:07):
felt great and from there I justtook the practice.
You know, much further, muchdeeper.
I've helped as a hobby again,volunteering.
I've never taken money fromanybody for it because I had in
my technology business, so Ijust did it as a help.
Instead of volunteering in theambulance, I actually helped
with healing and what I did wasI have helped probably hundreds
(04:31):
of people over the last was italmost 20 years.
I'm doing it now.
And then I start to get awareof, you know, food-related
issues.
You know, as you're doing moreenergy healing, you start
realizing the healthy core, thecore issues why, what, what
people are sensitive to, whatthey're not sensitive to, like I
(04:52):
.
Like I can tell somebody now ifthey should eat certain
something or not, like I couldsee if it's good for them or not
.
You know just from myexperience and my, my ability,
my skillset, not my ability.
Everyone has the ability.
I just I built up the skill setfor it.
Speaker 1 (05:08):
Oh, that's great.
Yeah, so you kind of have alittle bit of an awareness of
what somebody's in tune to bebetter.
Speaker 3 (05:14):
Correct.
I mean I've helped people likemy nephew was completely like
fatally allergic to like sesamepeanuts, garbanzo and some of
those nuts.
Yeah, I did a few sessions onhim and he's fully eating sesame
peanuts and all that.
(05:35):
I mean that was likebreakthroughs on you know some
really stuff that nobody canever do and it's it's all.
It's all energy related, it'sall in the body we could, it's
like biohacking, literally.
Speaker 1 (05:48):
Yeah, it's like it's.
You've taken it to anotherlevel.
That's amazing.
So what you know in tune fromthat, then you transitioned I
mean you became into saying thatyou know what I want.
To start finding something thatwill change.
You know when you came up withthis idea.
Speaker 3 (06:06):
So while I was still in the business, my daughter
comes home one day with a bag ofJoburg and says Dad, here's
your company, Because inbusiness everyone calls me
Joburg.
She's like Joburg, here's yourcompany.
And I laughed.
I thought that was very funnybecause I was deep in, was deep
in technology then, not in thefood business.
Yeah little did she know thatshe was actually prophesizing
(06:28):
already.
Anyway, five, six years later Iliterally walk in and it just
literally just fell into my lapwhere I met the original founder
and he was shut down due toCOVID and his.
His co-packer that was doing itfor him was shut down.
So we said, OK, let's startdoing something.
(06:50):
And we ended up building a20,000 square foot facility
factory around these products ofdoing dry meat.
But when I went in I knew itwas good.
I didn't know how healthy itwas, but I knew it was.
I didn't know how healthy itwas, but I knew it was.
As we started going deeper anddeeper, all of a sudden John
(07:15):
came on the team and we startedto go through and we started to
get involved with differentdoctors and different health
practitioners and we justrealized how healthy and how
necessity our product is for thewhole healthy eating, for the
whole healthy eating audience.
Speaker 1 (07:27):
Yeah, and people need clean meat and I, if I, I can
tell you as a person myself thatis always trying to get in her,
you know, 60 to a hundred gramsof protein a day.
Speaker 3 (07:38):
I need clean, you know two bags, two bags of this,
you got your full protein forthe day.
I mean, each bag of this hastwo ounces inside, right, it's
actually the equivalence of asix-ounce steak.
Speaker 1 (07:52):
Wow, wow, that's pretty amazing.
And, yeah, I just think thatpeople do need alternatives and
they also have like there's justnot great options out there too
, and then it's just the needfor like why people need protein
in general too.
So it's like super important.
So I'm glad you found a good aniche like this, but also
(08:13):
realizing how effective it isfor many colleagues probably and
you've met, so you were meetingother doctors and realize that
this is something that's neededin the communities.
Speaker 3 (08:22):
Yeah, one of the biggest enlightenments that I
had was going to the low-carbUSA.
Speaker 1 (08:30):
Do you know that?
I don't Tell me.
Speaker 3 (08:33):
I mean, I kind of have a gist, but tell me what
it's that about?
Well, low-carb, you could have athousand-plus people who are
all coming to learn about thebiohacking low-carbs carnivore
all coming to learn about thebiohacking low carbs carnivore
and hearing from like 30different specialists and
doctors in this field of howimportant it is, and that was
just so eye-opening and I've metso much wonderful people over
(08:56):
there.
That gave me the strength thatI needed, because you, kind of
like, can falter between whenyou're trying to make a product
commercially intended, whichhappens to be healthy, versus
okay, what do we do, and to beable to then turn around and
still focus and stay focused onkeeping everything clean, label,
(09:16):
healthy, focused and keep ourmodel and our model completely
identical across the board.
Like for all the products thatwe make.
We focus on the no sugar, wefocus on the no junk ingredients
, we focus on the no nitratesand nitrites, we focus on no
preservatives.
(09:37):
So all these ingredients thatwe put in, with the meat also
being grass-fed andpasture-raised, it's a game
changer.
It is a game changer.
Speaker 1 (09:51):
I think that most of them I know just from my take
alone eating certain other kindsof protein meats.
There's so much nitrates inthem usually.
If not that then they'd post itwith a ton of sugar, and the
whole idea of eating theseproteins is to lower your
insulin resistance.
So you're like all right andthat just like ruined me.
So, um, yeah, it's veryintriguing that, how you were
(10:14):
able to to manage that, andthat's great.
I don't know how you figured itout, but I'm I want more people
to know about it.
Speaker 3 (10:20):
You know, let me, let me say to you this way I was my
, I was on a call yesterday withmy R and D um flavor
development department and I saythis is what I need.
Like, if we're going to makesoy, it's gotta be non-GM.
Okay, it's gotta be non-GM.
You're going to use sugar,you're going to use a very high
use alternative, something likeallulose, which is clean, which
(10:42):
is zero glycemic and it'shealthy and non sodium based
sugar, which is perfect foreverybody.
She says, Joe, you know howexpensive this is going to be
for your end product.
I said I said, yes, I couldonly imagine that this is
probably going to be four X ofwhat you look like, what the
(11:03):
potato chip companies are usingfor flavors and anybody else is
using for flavors, because tothem, they're not going after
the healthy community.
I understand that anybody who'slooking for our product from the
healthy audience, from peoplewho are mind frame of eating
healthy and healthy snacks andand always looking out for
(11:27):
something, you know it's likeyou're going to the store,
you're like I'm kosher, right?
So every time we go to a store,we have a habit we just look at
every product that looks goodand we pick it up to see if it's
kosher, okay, and then you go,how sad it's not Okay.
You know it's the same thing inthe healthy mind frame
community they're going out andlooking for products.
(11:48):
They're seeking so hungrily fora product that doesn't really
exist in the stores, and thenyou hope to find it online
because somebody like you says,hey, I found this product that
you may love, and they're sohappy to say, wow, really, let
me go check this out.
This is exciting and that'swhere our mind frame is, knowing
(12:10):
that, even though right nowit's not about making money,
eventually we'll make money, I'msure, but right now the goal is
about creating the properfollowing and creating the
product for the full and entirecrowd of healthy.
Speaker 1 (12:26):
The best quality, the best quality meat and product
that can, you know, sustain forindividuals, and so that's
important.
I mean, it's important to knowthat, um and it you know things,
you know your followers willcome, those that really believe
in that product and you knowthey, they will be there.
I mean, and it sounds likeyou're, you put your heart into
it in the sense of why you'vestarted it and I I think that's
(12:49):
pretty great, correct.
John, I haven't heard from youand I'd like to know.
Speaker 2 (12:56):
Joe is so good, you know, so I just sometimes hand
the baton.
Speaker 3 (13:00):
Yeah, no, I knew that .
I knew he was looking at me andhe was just like mesmerized,
mesmerized.
Joe is talking, he's mesmerized.
Speaker 2 (13:08):
Everybody wants to hear your wisdom, you know it's
a quote part of the Beatles songYou're getting better all the
time.
He's great.
I mean I'm going to echo whathe said and just give you.
I'll give you a littlebackground about myself.
I'll give you a littlebackground about myself.
(13:30):
So I founded a company in the90s called you Are what you Eat,
and we were one of the pioneersto.
Speaker 1 (13:38):
When you go to a supermarket and you see a health
food section, I feel like I'vesaid that plenty of times, so
you must be the reason I've saidit.
Speaker 2 (13:52):
That's.
You know, we were putting.
Speaker 1 (13:53):
I worked with Gary, the founder of Cliff Bar, when
he was in his garage.
Yeah, I've had a Cliff Barbefore but I'm saying I think
I've definitely said that, soyou probably are the reason why
I've said that.
Speaker 2 (14:00):
Amazing, wow.
So when we built it built thecompany to an Inc 500 fastest
growing company in 1998.
And along that trail I'vealways been personally, I come
from a family of physicians andmy father taught medicine at USC
.
I was pre-med at UC San Diego.
(14:21):
I went a different route andlater, after a major
misdiagnosis in my mid-20s from,like the quote, best doctors in
the world, I went on my ownjourney and I'm still on it,
meaning I learned homeopathy, Ilearned herbal medicine, I
(14:42):
learned vitamin therapy.
I learned a lot of differentways of health and healing and
wellness Nutrition, of of healthand healing and wellness
nutrition, of course.
And I've been doing it.
My friends and family, you know, would come to me and go oh
john, you know, what do we dofor this, what do I do for that?
And and then my son, a fewyears ago, said you know, dad,
you got to start doing this more, get this out to the public.
(15:06):
You know, I mean I've been inbusiness for, you know, many,
many years and I try to stay inthe health world.
I've consulted a number ofcompanies to bring products to
the market in the health andnutrition space and so I started
giving seminars holistic healthseminars, nutrition seminars
and in our community, as Joewould proclaim, that it's really
(15:32):
, really needed.
I mean, people are hungrypardon the pun for another way
of trying to eat, another way toheal.
They're open to it, let's putit that way, but they haven't
seen it.
So this is what we've beentrying to do and then, with the
(15:54):
product that I got involved withabout a year and a half ago,
which has been great is I'vebeen trying to help the company
get into what Joe had said thisarea of people and talk to
people who are not resistant.
And talk to people who are notresistant.
You know, if you meaning peoplewho need this product, you need
(16:14):
60 to 100 grams of protein aday, so you need products like
this.
So when we talk to people we'rehaving, we're not.
It's not about selling, it'sabout a lifestyle.
Speaker 1 (16:25):
Yes, so it is not.
You don't need to sell theproduct, Right?
No-transcript.
(16:56):
It's a little bit up front butin the long term you know you
can, little by little.
You know it's not even fully up, but you know people will are
acknowledging that or some areunderstanding that, if you, you
know do a little bit oflifestyle with modifications.
Yeah, it's needed.
Speaker 2 (17:15):
A hundred percent, a hundred percent, and we're
seeing that and that's what Iwas the battle of.
You know, somebody going into amarket and finding your product
don't care if I'm eating apotato chip or a cookie or a
(17:37):
grass fed beef strip that personis very hard to handle.
But somebody again, likeyourself and others in this
field or in this direction, theydon't care.
You know we have zero issuewith you.
Know we try to do our best withour pricing.
As Joe said eloquently, ittakes six ounces to make two
ounces because we put a lot intoit.
Speaker 3 (18:02):
Yeah.
Speaker 2 (18:03):
And there's none of the things that are out there
today that you look at, all themany of the mass market snacks
used, which are maltodextrin,dextrose.
Speaker 1 (18:14):
Nervatives nitrates.
Speaker 2 (18:16):
Yes, yeast extract and these are all highly refined
products that cheapen the costof your product and make it
actually.
They're addictive products.
They're like relations to sugar.
You take something likemaltodextrin.
You could have that in chipsand it says no sugar, but it has
(18:38):
a.
Maltodextrin has a glycemicindex over 100, which is 40%
higher than table sugar.
Speaker 1 (18:44):
I mean there's your insulin resistance.
Speaker 2 (18:49):
There's your there it goes.
You have something.
Somebody thinks oh, I'm nothaving sugar and I'm getting
something that is actually 40%higher than table sugar in their
glycemic index One second.
Speaker 3 (19:03):
Maltodextrin One second.
Let the people hear this.
I just want to, as a simpleperson asking this this
maltodextrin is not counted as asugar.
Speaker 1 (19:12):
No, really oh yeah, so explain that.
To explain that to individuals,because I always I'm a big
preacher on insulin resistanceand glycemic index.
So talk to, as, like you said,as a layman person.
Explain to an individual whenthey say, um, all right, instead
of having one gram of sugar,this has 10 grams of sugar, all
(19:34):
right.
Now you're saying thisindividual's meat product or
product has X amount of, soyou're saying it's 40% more
sugar in it than or.
Speaker 2 (19:49):
So the glycemic index in itself is a measurement of
what is going to initiate fromthe pancreas, initiates insulin
to latch onto the food and tohelp with the digestion.
(20:15):
So food that happened to behigher in sugar happened to use
that process more and more untilGod forbid.
There's what's called insulinresistance, because it becomes
so utilized that the bodyresists.
It's like a car, that kind ofbreaks, and when it breaks this
(20:40):
is where we have what's calledeither prediabetes or diabetes,
and usually this is type 2.
I'm not going to get intoreally type one, but type two,
which is the much more commontype, where the body just can't
handle what it's like anoverflow it's like, and
(21:02):
therefore what happens when thathappens?
A number of things happen.
So it goes into weight gain, itgoes into higher blood pressure
, it goes into um, highertriglycerides oh man, it's a
gambit.
Speaker 1 (21:17):
Hyperentylemia cause many of the things.
There's a list a gambit of ahuge amount of things oh, and
that's what affects also thecholesterol as well, right?
Um, it affects many things.
Hypokalemia or increasedinsulin in the body or increased
insulin can affect so manyparts of the body.
Speaker 3 (21:38):
So is there a difference if you reduce the
sugar intake versus cutting thesugar intake, or is there no
difference if you reduce ormaintain the same versus needing
to cut it completely?
It's an interesting question.
Speaker 2 (21:53):
Oh, it's going to vary for different, vary for
different and, like you know,and again it's like saying that
and I had this discussion with anumber of physicians I think
it's ridiculous that what normalblood pressure for everybody is
120 over 80.
That's okay, might be a point,but to think that everybody
(22:16):
should have 120 over 80 bloodpressure is like saying
everybody should be six foot two.
Yeah, it doesn't make any sense.
Speaker 1 (22:23):
They're not looking at age, they're not looking at
diet.
It doesn't work, for I meanthey're not looking at age.
They're not looking at weight,they're not looking at respect.
That't work, for I mean they'renot looking at age, weight,
respect the others.
That doesn't work, I agree.
Speaker 2 (22:33):
Exactly, exactly so.
So so for different people youcould have, when you, when you
measure insulin, you measure afigure called A1C, which is is
like the, the medical term forwhere you should be on the scale
, and if you're higher than,let's say, 5.5 or in the five
(22:56):
range, then you're becomingpre-diabetic to diabetic, and if
you're lower, or normal, you'regoing to be lower than that.
So what we're looking for isreally, through diet and through
making the adjustments, theproper adjustments in the diet,
you can reverse those figures.
And, damaris, I would ask you,with your clients, I believe
(23:20):
that 98% of diabetes iscompletely curable by diet.
Speaker 1 (23:26):
So I never say curable, so my big thing is um,
so I'll have them either.
Um, cgms, so my big thing is um.
Most of the time I will justsay it's highly manageable.
So, but the the big uphillbattle is that you have 85
percent of the population thatare insulin resistant.
So um, and that's a largepercent of our population.
(23:49):
Um, and it's food related andstress.
So when you're trying to likebeat that battle, you have to
beat it in a nutritional and alifestyle way.
But you uh, management comesdown to understanding and your
product has has a benefitbecause of the.
It's not no sugar.
You asked, joe, is it no sugar?
I don't think it's no sugarbecause I'm not an all or
nothing, but I think is it nosugar?
I don't think it's no sugarbecause I'm not an all or
(24:11):
nothing, but I think it comesdown to if you don't reduce that
sugar intake and you don'tlower that insulin, then you're
causing other problems down theroad.
If you keep it more in on thelower end I'm a little stricter,
if I, if I can keep thosenumbers lower.
So I'm more in the 5.0 to 5.4range.
(24:33):
If you could keep your A1Cthere, insulin numbers, I like
it in the 10 range and in yourglucose numbers I would prefer
it to be between 75 and 90.
That's me being super strict.
Okay, if you're off of that,does it mean that you're wrong?
Speaker 2 (24:50):
No, I'm just saying this is the more ideal and I
love that because I I'm I'm abig, big fan of uh, a small,
small increments are good.
I'm not a zero sum game at all,and this is where I have a lot
of problem with diets, becausewhen you're on it, if you, it's
(25:15):
very hard to maintain for people.
Speaker 1 (25:17):
Yeah, you know so your product sounds very like
doable, like hey, here's yourmeat, it's part of your protein,
like part of your meal plan,let's get it in there.
Speaker 2 (25:29):
I think that's a really especially after
post-workout or you know, yes,and teaching people how to eat
better and teaching themalternatives that, okay, I want
to eat now.
So what are you going to put inyour mouth?
You want to put somethingthat's going to spike your
(25:50):
insulin, or you, you want to putsomething that's going to spike
your insulin, or are you goingto put something that's going to
maintain an even flow?
Speaker 3 (25:54):
that's not going to make you.
Can I interrupt with a goodstory?
Yeah, I love it.
Of course, I was challenged oh,your product is that good?
You know what?
This is one of my A store thatwas taking.
He says I'm going to, gonna putyou on my instagram.
So this is putting me on thespot.
Before I tried it.
He says I'm gonna put, you'regonna send me a video every day
(26:17):
of what you weigh by eating thisproduct alone, nothing else,
for 10 days, or a week or 10days I don't remember if it was
a week or 10 days, um, and Isaid, okay, we're on, this is
being exposed, this is beingvulnerable to a very state that
I, you know I was not ready forthat, but I took the challenge
(26:39):
and I said, okay, I literallyate that.
So I'm coming from a placewhere I was eating quite a bit
of carbs a day.
You know, even though I wasproducing healthy products, I
still was addicted to my carbsand I couldn't give that up so
fast.
So I actually what I actuallysaid, okay, ready to go, and I,
(27:00):
the first day was a little hard,um, and then the second day was
already easy.
After doing it for a week, um, Ilost 12 pounds doing it, but I
wasn't even hungry.
I was not even hungry and all Iate was maybe two or three bags
a day.
That was my whole food intake.
Now, is it sustainable to doonly that?
(27:20):
No, probably for a short period, because you kind of want other
things a little bit to include,but it worked.
I literally went on this for aweek.
I had enough protein in my bodywhere my body said thank you,
and it just shed all the otherfat that it didn't need.
Speaker 1 (27:39):
So that's amazing.
I feel like, um, when your bodygets the proper nutrients, it's
um I just had another individualtalking in about fasting and
about certain foods, um intakesand when it gets the right
amount of food intake, it'seither going to, you know, like
you said, loss, lose the 12pounds, is going to, you know,
start um a fudging, orautofudging, basically eating
(28:03):
its way, uh, whatever you havethere, plus, you know, taking in
the nutrients it does need, um.
So obviously, yes, you mightneed more than maybe your
protein pack snacks, but whatit's proving is that your body
is getting rid of what is needed.
And then maybe you have to putin a little bit more nutrients
here and there, but that'sgiving people, um, you know, a
(28:25):
snack that that will sustainthem.
So, like when most of theseindividuals that um are going
for proteins, usually we're, weare intermittent fasting, so we
are trying to limit the amountof food intake that we have to
help sustain, you know, thesugar and with protein it does
help that.
So, and it's good to have moreof a protein choice and you
(28:47):
probably would agree with me too, john, on that um, protein
first, you know, to help withbreaking fasts, or um, did I
change?
Speaker 2 (28:56):
Well, absolutely, I mean, you know people, you know
I, I I just try, you know, Itell people you want to have,
you want to eat something in themorning.
If you're going to eatsomething that's going to be
sweet and sugary, you're goingto it's going to start your day
on the wrong road.
If you eat something that ishigh in protein and good fats,
(29:19):
you're going to start on theright road because you're going
to have an even.
You're not going to have that.
You know how is it?
People want to put their headdown on their desk at, you know,
11, 12 o'clock, because youknow the insulin goes up, and
then they have this, they havethis energy right away, you know
, and then they got the crash.
(29:39):
And then this crash is yourbody, just, you know, just,
basically, the ebbs and flows ofthe body, trying to work
through what you're eating.
And so you can do minor changesof just switching things, you
know, of eating things in theright direction.
So if you, if you really had tohave something sweet, it's
(30:01):
always better to have it afterthe protein, because you don't,
it will, it will, the proteinwill mitigate it a little.
You know a little bit and it'sit's better if you have to.
So you know again, these arethese are little things that we
can do to make large changes,you know, in our life and very,
(30:23):
uh, very, very key in in keepingpeople's health and wellness,
uh, in the positive directionexcellent I've done
Speaker 1 (30:32):
it I say and you were about to say something, I said
I, I am that, I, I.
Speaker 3 (30:36):
I changed a lot of my , my bad habits and eating.
To right now I do intermittentfasting.
I don't eat anything until oneor two o'clock in the afternoon.
I'll have a black coffee andthen I really try to stop eating
by, you know, by eight, nineo'clock but, and I barely ate
anything anyway, you know, I'llhave, I'll focus on the protein
(30:59):
and I try to stay away from thecarbs completely.
So that's been a big change forme of doing it.
So I'm saying anybody can do it.
Speaker 2 (31:10):
You would, I think, echo this, that the
commercialization of food andhow we eat has been just
repeated into our brains, thatwe think this is just the way we
have to do things.
(31:30):
So people have to havebreakfast, have to have lunch,
have to have this, and it'sreally a commerce thing.
Who said that you have to eatat nine in the morning or 10 in
the morning?
Why can't you wait till 12?
You know how did you learn thatit's better for you to eat at
nine in the morning and then oneand then six.
Speaker 1 (31:52):
you know how those I mean anyways to what to sell a
product right to sell a cereal,sell a bagel to sell um, I mean
not that I cannot remember thelast time I had a bagel.
Well, I actually had a bagel theother day and so I'm a I'm a
big proponent and fan to believethat.
You know, I do fast though.
(32:13):
So I do 12 to 12 to 14 hoursevery single day Probably will
for the rest of my life.
Now if I 16 or 24 hour ones,that's a debate, but I do
believe the body needs to let go.
It cannot be eating all thetime.
Speaker 2 (32:29):
It just cannot, and if you are.
Speaker 1 (32:30):
That is why you are gaining the weights.
You are Um and you know.
There cannot be a surprisethere.
Speaker 3 (32:36):
Um, my mom made me, made me a treat.
I was by her for Passover.
She made me a treat.
She knows that I'm into healthy.
She, what did she make me?
She made me a cake.
Okay, you're like wait a cake.
And I'm like this is a ketocake.
I'm like cake.
This was completely the whole,the whole cake, you know, like a
(32:58):
regular strip at 78 grams ofprotein, 14 carbs and zero sugar
.
Speaker 1 (33:06):
Excellent, wow, oh see, she was thinking of you.
Speaker 3 (33:11):
Yes, usually.
And I said you know what?
That was so good.
It tasted better than any cakeyou buy in a store or even cakes
that you make at home.
It was so good.
I actually had a board meetingand said we should start.
Speaker 1 (33:21):
You might have to start making that as our next
product.
Exactly so and said we shouldstart.
Speaker 3 (33:23):
You might have to start making that as your next
product.
Exactly so I said thank you tomy mom.
I'll call it mom's cake, maybe.
I mean maybe.
Speaker 1 (33:29):
I mean, you know the thing is is that it comes down
to understanding the science.
You know what I mean when Iwant people to come on the show.
It's not.
It's like why are you changing?
You're trying to change theperspective too.
Yes, you have a product, butyour product is making change in
the way you think about foodRight, and that's what you
started it.
And that's important.
Why is it important?
(33:54):
Is that I want people to likekind of wake up to like, hey,
like there's better things outthere and there's.
If I didn't change, I wouldn'tbe 80 pounds lighter than I was.
I had to use nutrition,lifestyle and medicine.
I did an integrative approachand people have to understand
that there is different ways toget better and I think your
product is one of those thatcould be there for people to
think differently.
Um and so I can't wait to try it.
Um, I'd love for you guys tochime in a little bit more
(34:18):
before we go.
So what, uh, would you?
Speaker 2 (34:20):
like to say more.
Well, I'd hoped that I sent itout.
You're going to get it today, Ithink.
Speaker 1 (34:27):
Oh, yeah, yeah, Definitely.
Speaker 2 (34:29):
But we would love you know we're grateful to be on
the show and for people whowould love to try the product,
we'd love them to go toJoburgmeats J-O-B-U-R-G-E-A-T-S
dot com.
Speaker 3 (34:43):
The S for plural savings.
Speaker 1 (34:45):
Yes, and I'll put it in the link.
Speaker 2 (34:48):
Yeah, and we have a little.
You know we have a special linkfor your listeners is the Merit
15, which is a 15% off discountcode.
Oh, awesome.
Speaker 1 (35:01):
I'll put that in the show notes.
Speaker 3 (35:02):
Yeah, Merit 15 yeah, this is what they look like,
yeah oh yeah notice, oh, um,notice, it's the steak slices.
So this is the traditional oneand this one here is the crusted
pepper.
Okay, this is like a steak uh,delicious.
(35:23):
I mean, the flavor is burstingOnce you put it in your mouth.
You literally cannot stopAwesome.
And for those of you that are alittle more daring and love a
little spice, so this is SpicyPerry.
It's a really nice creep up onyou heat that you eat, and all
of a sudden the heat creeps upand you're like, oh, wow, that
was nice, that's a nice little,but not one that's going to
(35:44):
throw you off that.
We're making new flavors, thatthose are for the daredevils,
but one is for the ones who justappreciate heat but don't want
it to invade their mouth andhijack them.
We're going to make so you have, right now, you have all three
flavors right here.
Yes, Go on to joebergmeatscom.
(36:09):
Don't forget the S, becauseit's more than one piece of meat
in a bag.
And Damaris 18, right, 15.
Damaris 15.
Awesome, damaris 15.
Yeah, maybe, john, should youchange it to Damaris 18, for
those who are still listeningright now, should we make
another one called Damaris 18.
Pleasure, sure, yeah, 18 ishigh for life.
Speaker 1 (36:30):
Oh, okay, love.
It All right, so I'll put it onthere, damaris, okay, I'll put
it in the show notes too, okay.
Speaker 3 (36:36):
Amazing.
All right, make it Damaris.
For those who are stilllistening right now know that
it's the Maris A team.
Speaker 1 (36:42):
Okay, and what else?
What would you guys like toleave the audience before you go
?
I mean, obviously we'll put thelinks in and the codes, but
what, but what more?
One tip that you, each one ofyou, can go before we leave.
Speaker 2 (36:55):
I would just I would just say that it's not an all or
nothing game in your health andwellbeing.
No-transcript.
Speaker 1 (37:32):
Thank you, john, I appreciate that.
And Joe, how about?
Speaker 3 (37:33):
yourself.
What would you like to say tothose listening?
I've been getting a lot ofmessages from people that know
me and know the product and theysay thank you, joe.
Thank you, you've saved my life, you've saved my soul.
Why, he says, you have no idea.
I went traveling, I wasstarving and then I realized
that I had a bag of Joe Berg inmy bag.
It saved me.
I literally had a meal.
Speaker 1 (37:51):
My husband, my husband is going to like, be so
into it.
He even more so than I am.
He's going to be like where isit?
Cause, when we cause, you know,when we go for our snacks, we
don't like to have a lot ofchips that were, you know, um,
and not that I let my son, youknow, for the most part I'm
pretty lenient with him, but, um, but for my husband and I, and
(38:15):
he'll be like, where is it?
So, uh, I'll keep you posted onwhich one he likes.
Speaker 3 (38:19):
Yeah, exactly.
So what I'm saying to everybodyis even if you're not going to
have it now, just make sure youhave one in your backup.
Keep it in your backup bag.
Speaker 1 (38:28):
Even with gym bag, don't worry.
Speaker 3 (38:29):
Yeah, exactly, go to your gym.
Bag, your go-to bag, yourcarry-on.
Make sure you leave it in there, so even when you're packing up
, it's always there ready to go.
It's got a year shelf life okay, which is fantastic okay, which
is?
Speaker 2 (38:45):
fantastic, that's phenomenal.
Yeah, even with nopreservatives.
That's pretty great, you knowwe package it with airtight.
Speaker 3 (38:49):
So, oh, it's lapsed, it's lapsing time.
We freeze the time inside of it.
It's in a time bubble insidephenomenal.
Actually, it's tech.
We, we, we figured out the techand it works.
Um, um and then.
And one more thing is, when yougo onto the website, please
sign up to the newsletter so youcould know when we coming out
with new flavors we are comingout.
(39:09):
Within the next six months,we're gonna have approximately
eight to ten new products that'samazing.
Speaker 1 (39:16):
Well, I appreciate you being on the show.
Thank you guys so much and I'llthank you there and um uh,
anything, um else that you'dlike to say before we go.
One more one more.
Speaker 2 (39:27):
Thank you so much.
Great to be on the show ofcourse, uh, keep up the great
work that you do and your clinicoh, I appreciate, yeah, the
clinic and online resources andpodcasts.
Speaker 1 (39:39):
It's really my.
The goal is really to justbring out more um individuals
like yourself and and storiesand content where people are
thinking outside of the box andit's just not a
one-size-fits-all.
So amazing, you guys and thankyou.
Speaker 3 (39:56):
Thank you everyone.
Be healthy, stay healthy, eathealthy and you'll be healthy
you really will.
Speaker 1 (40:03):
One you will One day, all right.
So thank you guys for being onand make sure each one of you
find a mindful way every day.
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