September 10, 2025 • 29 mins
It’s the clash of the eating habits. Vegans vs Carnivores
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(00:00):
Are we ready, boss?
Oh, there's that voice in the back.
Oh, Stefania. Thank you.
So I better get myselfup. Good posture here.
Here we go. Yeah.
What's good with Johnand Joyce is sponsored
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And Silvio's award winning Italian sauces,which you can buy anytime online
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Sauces.com.
(00:21):
That's silvio's sauces.com.
All right Kassem welcome back. Thank you.
And in case you're just tuning infor the first time, we had so much fun.
The first time we actually invited himback, you know.
And it was just great.
We're going to be talking about foodall right.
But because he was a joyfuland positive man, and those of you who saw
the first episode know that for a fact,he has passion
(00:41):
for inspiring and motivating other peopleto be the best version of themselves.
In addition to being a full time dadand husband, he is a somatic practitioner.
Say that ten times fast.
Well, this educator, yoga instructor,a mindfulness
practitioner, and author of We Are Enough.
You've got to get this for your kids,but it's also great for adults as well.
(01:01):
All right, you ready?
You are enough, right? Yeah.
The bookresonates deeply with readers of all ages,
inspiring both young mindsand adult hearts all around the world.
Welcome towhat's good with John and Joyce.
And here we are.
This is what's good rightnow. Yeah. Cassie.
It's all good. All right.
All right.
We're going to be talking food, but I haveI have to kick this off because,
(01:24):
You're vegan.
You're carnivorous. Well, more like kudo.
Keto. Carnivorous.
I am so lucky to be sitting herewith these two.
Very handsome, very fit men.
Because you're talking about us.
I think so. There's nobody behind us.
But yetyou both have very different diets.
(01:45):
So I'd love to talk about that.
And I and Cassie myself.
Were someone askedyou recently something about protein,
and you said, like,you don't really count that much, but.
Yeah, but.
So a lot of people and I'm vegetarian.
So the biggest questionthat I know that I get is
how do you get your protein choice. Yeah.
So let's talkabout how you get your protein.
(02:07):
Well, it's funnybecause, we've kind of been brainwashed,
I think, to think about thisone macronutrient as opposed.
No one ever comes up to you say,where do you get your fats?
Where do you get your fiber?
Where do you get your potassium?
Like we don't, we isolated this one thing.
So there's been a lot of marketingaround it over the years.
Because there's money to be made, youknow, there's different protein powders.
(02:27):
There's protein in water.
I've seen it. It's
it's kind of ridiculous at this point,but no one is protein deficient.
If you look at any case around the world,you won't find somebody
unless they're starving, which meansthey're just malnourished. Right?
So I personally choose not to focus onthat.
There's been times in my life when I did,you know, I used to work at GNC.
I used to be 20 poundsheavier than I am now with muscle.
I work out all the time.We've taken all these things.
(02:49):
And then I realized, like,I really don't need it.
And this has been kind of the paththat I've been along.
So now I just make sureI try to eat the rainbow.
I try to get as much of a diverse,
You know,
option of foods in my day as I can,and it tends to work out.
I feel pretty good.
If I had some instanceswhere I wasn't feeling good, then I would
(03:10):
explore and say, well, maybe I need to upthis and see how it looks up that.
But at the moment I'm pretty good.
So your wife and your child.
Yeah. Yes.
My son was really the impetusfor us to to live this lifestyle.
You know, I started as a challenge backin January 1st of 2015.
I used to do all these weird foodchallenges.
(03:30):
I would go a month eating this or a monthnot eating that.
So I said, let me try this raw diet.
So I started on, January 1st and I said,I'm gonna make it for the month.
10th anniversary. Yeah. Yeah.
So, what I did was I
made it for about two weeks,and I wanted to chew my own hand off.
Right.
You get your protein.
(03:50):
Yeah. Yeah.
So I'm I'm I'm I'm doing all the typicalmistakes people do when they go vegan.
I'm eating nothing but saladsand and some fruits and stuff.
But this is January. It's freezing.
I'm craving something different.
So then I started to do some cooked foods.
I did the pastas, the rices, the beans,
and the different thingsincorporating that.
I found out like, wow,this is pretty good. I'm satiated.
I feel good about this.And then it just stuck.
(04:11):
And now, this January to be 11 years.
And, you know, my son has been that wayever since he's been born, and,
Yeah, well, that's true. It'ssomething that's worked for us.
You know,sometimes people will try these things
and they'll go backand I say, you know, it wasn't for me.
But I think over a decade, I've kind ofput it to the test for myself.
And I'm like,I think I can write this out.
And it's it's taken some different turns,like it went from just being a challenge
(04:35):
to then being about health and then a deepdive into the research around this.
And then it became a spiritual thing like,okay, well,
if I can live this way, that's in harmonymore with the natural world
and maybe that's the way to go.
And then your wife came alongon the journey or was she already. Yes.
She was about six months after me
when she started to transition atlas from,
(04:59):
breast milk into soft foods and stuff.
She couldn't think about giving himanother mother's milk.
Right.
So she started looking at,you know, we got the cheesecloth.
We're, you know, doing almond milkand different milks at home.
And then it just kind of went from there,you know, fed them
nothing but sauteed or,smashed up vegetables and stuff.
(05:19):
We made our own baby food, essentially.
And, he's super healthy.
And what a great name to list.
Thank you.
Yes. Yeah.
I'm cutting.
Son's name is Atlas. Atlas elbow. Yeah.
No middle name.
We couldn't think of something cool enoughto put in between it.
So it's just that.
You know, when you mention,you know, mother's milk,
and it reminded meI was a very sickly child.
(05:43):
And for the time I was nine months old,I was hospitalized.
And, and I can remember going to differentdoctors or a lot of digestive problems.
I was having.
And it wasn't until I was around 30
that this wonderful Indian doctorat Yale looked at me and he said,
has anyone ever tested youfor being lactose intolerant?
(06:06):
And all the tests I went through,no one ever did that.
And he said over a certain age,
there is no need to be drinking
milk from, you know, milk.
Yeah.Never mind milk from an animal. Yeah.
And my life just changed for the betterwhen I met.
And I was very lactose intolerant.
(06:27):
I was, like, on the floor with pain.
Once you had to drink, then waitthree hours.
And once I got rid of dairy,boy, did my life improve.
Yeah, so.
But everyone has their own journeyin finding this out, so, I mean, you're
both like, I said, so extraordinarilyhealthy and in great shape.
(06:49):
But, John, you eat differentlyand you also fast.
I don't know if you do fasting.
I do, yeah I do.
It's, it'skind of built into my schedule right now.
So it's not somethingI really have to think about.
But I've done intentional fast beforewhen I feel like I need it.
Yeah.
And don't get me wrong, I.
So again, I switched my dietten years ago, so I was 35, right?
(07:10):
I'm going to be 45 in a couple months.
So I this guy is ancient.
I, I, I, I know you.
Through all the secrets,but I ate everything.
Like, you name it, there's a there's
I don't think there's an animalthat I haven't eat.
My dad used to bring me to game dinners
and stuff,so we would try all sorts of stuff.
And, I just looked at myself in that way,taking everything in,
(07:31):
and it's only been relatively recently
where I kind of stepped aside from thatand just tried this different way.
But even that, at that pointI felt pretty good,
I felt healthy,I never had any nagging ailments
or anythingthat I would attribute to my diet.
Right.
But, I think it's probably because I ateall the good stuff and all the bad stuff.
So if you you get the right things in,
(07:52):
you can live a certain wayand not really pay, so to speak.
But if you're doing all the bad things,you know the good things.
Now we start to see other problems.
Yeah, yeah, that's very true.
And I say good and bad,but I know just yeah.
You know what I mean.
It's like, you know, judgment. Yeah.
There's so many different ways to getthere is like with you, with your style.
What do you do? I admire that.
Thank you.
And the bottom line is like,you know, Joyce knows me well enough.
(08:14):
I'm not judgmental with that thing. You'reyou're healthy.
You're doing great. Itobviously works for you. Yeah.
I mean, not everybody likes the same foodor the TV shows or whatever.
Maybe it doesn't make them a bad or good.
It's just your choice. Yeah,but you. Make it work.
Whatever works for you. Yeah, exactly.Yeah.
If you're sitting there and lookingall week and everything and saying,
you know, vegetarian, but, you know,some people will say that to me.
(08:36):
Well, you can't just be a vegetarianbecause of that.
And I'm not, but I honestly, I look atsome of them who are way younger than me,
they got a lot more problemswithin their body.
And, so it works for me. Yes.
And I been that since a teenager.
That's that's when I, when I stoppedin eating meat, eating chicken.
(08:59):
And it was for reasonsthat I loved animals.
I just one day I was just this,
enlightenment, you know, came over
me, and I looked at the chickenon the table and I said,
I can't do this.
Yeah. You know,there's got to be alternatives.
And my first little book I boughtwas called diet for a Small Planet,
(09:22):
and it was a vegetarian little cookbook.
And I learned how to soak the beansand grind things
and make my own veggie patties, and,you know, all of that.
And I remember having a party and servingwhat looked like Swedish meatballs.
They weren't and weren't meatballs.
And everyone loved it.
And they didn'tbelieve it when I told them that.
(09:44):
No, it's really grownnuts and cottage cheese and,
you know, whatever,you know, herbs I put in there. Yeah.
My wife made deviled eggsone time for a party, and it was little,
I can't rememberwhat the little potatoes are called,
but she hollowed them outand then made this little whipped,
you know, yolk, so to speak. Put it in.
Yeah, they were delicious,and nobody knew the difference.
Really. Right.
(10:05):
Okay. Right. I'm.
I mean, I love a lot of that myselftoo. Yeah.
I keep an open mind.
That's that. Yeah.I always like the taste of eggs.
I could never do eggs.
It just really bothers my stomach.
Yeah.
You know I'm big.
That'swhy I say I'm not vegan and vegetarian.
So that if egg isn't somethingI mean I eat it be eggs alone.
(10:27):
Just it'll do a number.
Oh does it number on my stomach.
Yeah. Well, you kind of put yourselfthrough a master class, right?
And you're still in it. Learning alongthe way, and it's right. Yeah.
So part of the journey.Oh that master class.
So you you but you do fasting.
I do, I do intermittent fasting.
I've started about a year and a half ago
and has done wonders for my bodyand then because like you
(10:47):
I, when I was big I was competing.
I may compete again in a couple of years.Let's go.
I was more like a a gymnast lookbecause I've always kept it really,
really strict and naturalwith everything I do.
But you know, but,
you know, year and a half ago,I started intermittent fasting, I love it.
What I'll do is I'll do a 24 hour fast oneday a week, typically an 18 to 6 split.
Yeah, but I'll do 16 eight. I'll do 24.
(11:10):
I keep it predictably unpredictable.
I'll feast
maybe once or twice a week becauseyour body gets into a settling mode.
And I wanted to gocrank it up a little bit.
So when I feast, I end up actuallylosing a little bit of weight.
In many cases, if I go like an extra 2or 3 meals once or twice a week.
But I'm really, really big on high proteinand I get my proteins from my fish.
(11:32):
A lot of fish. I eat a lot of red meat.
You know, I find that that's really goodabout helping
with inflammation in the human body,and I'm just a really a big fan of that.
And it it works for me.
You know, even chicken, you know,tons of vegetables, steamed, organic.
Yeah. Fruits when they're in season.Yeah. You know what?
I make sure they're organic.
Honey, that's indigenous to this areabecause it's great for the immune system
(11:52):
as well.
Lots of water.
I wake up first thing in the morning.
I have my my, water with filtered waterwith Celtic salt in it.
Yep. Same.
Then I'll have my black coffee after,
because the acidity
is not going to affect mymy stomach as much after I've had that.
And then I'll have maybe 2 or 3big giant glasses of water,
and then I'll have my first meal,usually five, 4 or 5:00 in the afternoon.
(12:15):
Yeah, but I'm finding out
when I, when I work out in a fasted state,it's really good for me.
I'm more clearheaded.
I have more energy, less brain fog.
It's counterintuitiveto the average person. Yeah. Right. Yeah.
You know, but,it's just really worked for me.
And I've since last year, I've lostmaybe 20, 25 pounds leaner.
You know. And, and stronger and. Fitter.
I feel more resilient.
(12:37):
More resilient. Yeah. Many ways. Yeah.
And it's really been noticeableto people around.
They go, wow, man, you.Look really good. Yeah.
He really leaned out not to do itbad before, but it looks better.
Yeah, yeah.
But more importantly, health
wise and insideall my doctor appointments are like this.
You you get the body of a 30 year old.
What are you doing?
Your numbers are perfect in every way.
(12:57):
Yeah. He should be sitting down.And you give him an election, right?
Resonate with you, enjoysthe same thing, you know? Yeah.
We're all in the same fraternity here.
So does people have different waysof getting. Yes. Yeah, but to be.
Totally transparent, my problem wasif I had to go out there and kill,
the game to eat it,I would probably be a vegan or vegetarian.
I would not be able to kill that chicken.
He'd be my buddy, my pet. Yeah, yes.
(13:18):
I. Know, and I have to admit that, like,or a cow or something.
Yeah. I would not be able to do it.I couldn't. Do it.
You're not alone in that sentiment.
Someone's just mentioned, as they said,if people had to go out and like butcher
catch and but. You couldn't do food.Like we'd all be, I'd. Be a vegan.
Yeah, yeah.
Being a vegetarian without question.Yeah, I admit that.
And you would be the best one. You would.
Yeah. Things. Yeah.
Oh yeah.
You would teach us that you found.
(13:38):
Because I think what you do, there's
a lot of merit to thatboth you enjoys to know.
And I really admire that.
I've chosen a different road right nowthat works for me.
Like yousaid, you had to go work, but I admire it.
I yeah, I don't say like, oh,you know my words.
No, no, no,I don't like that self-righteous adage.
I said, we're all we all came fromthe same place.
We're all going to the same place.
So while we're here together,we got to enjoy it. And yeah.
And each otherwith some kind. Of show respect.
(14:00):
Yeah.
You talked about fasting though I thinka lot of people would benefit from that.
Not maybenot even a formal type of fasting
but just giving themselves a break.
Like we gowe have breakfast and we have a snack.
Then we have lunch,
then we have a snack, then we have dinner,and then we have dessert.
And just it's an overload, right?
I tell my students all the time, like,
if I gave you a homework assignmentthat you didn't finish
and you show up first thing in the morningand I gave you another, Simon said,
(14:22):
start that and you're like,wait a minute, I didn't finish that right.
That's kind ofwhat we're doing to our digestive system.
So yeah, when we do that with toxins
and with things that are overloadedwith preservatives
and all those also sorts of stuff,it becomes too much.
We get overwhelmed.
Especially in the American cultureright now.
On, our food is
just loaded with cheap preservativesto keep them on the shelves longer.
Yeah, and the thing is, I'd rather paya little extra money and get organic.
(14:44):
You know, Gorgui,we clean all of our vegetables,
our fruits,and make sure we make the best choices.
If we're going to get the beef, it's goingto be grass fed hormone, no hormones.
You know, none of this stuff.
You get the best choices.
And I rather pay now the pay later.
You knowso we're going to make those better.
And be mindful about that. Right. Yeah.
Shoppingwith an intention of health. Yeah.
(15:05):
The outer parts of the supermarket. Yeah.
Oh yeah. Inner aisles.
Yeah.We don't even go in there. No. No way.
You know talking about fasting
the most I do is three days.
And every once in a while I do it.
And by the second,especially the third day,
I have so much energy.
(15:25):
My mind is so clear.
And I, I do things around the houselike, oh,
I think I'm going to,you know, recreate some space over here.
Move this over here. Do that. Yeah.
And I it's just amazingbecause people think they're going
to be sluggish and, and they're going tobe sleeping and hungry. But
I've always felt that way from years ago.
(15:47):
I used to fast every Monday, you know,kind of eat what I wanted on Sunday.
And then MondayI would just let my body rest.
But by the second day,
it was like I would say to people,
I don't know, it's it's like,might like cobwebs are out of my brain.
Like I'm thinking so much clearer.
(16:07):
Where's that health teachercoming out of me?
So like when you a lot of peoplethink we get energy from the food
and it's not entirely true,because when you eat right,
you got to have bloodthat goes to your digestive system
and it takes it away from your muscles,from your brain,
from all these systemsto kind of make that happen.
So when you're not eating right,then you're in kind of survival mode
and whatever you want to do,whatever you think
(16:29):
that you put your mind to it,you want to do it.
Your body's going to have all the energyto support that, because it's thinking
what we're doing now is to help usstay alive and survive and thrive.
This is why when you eat, like,what's the next thing you want to do?
You want to sit back,you want it later on? Oh, yeah.
Like after that Thanksgiving meal.What do you know? Yeah, like.
Even like the lions on the savanna.
They go boardsand then they sleep for two days.
(16:50):
They're just laid out in the. Sun,right? Right.
So, I think mindfully snacking,mindfully eating right.
If you need some stimulation,
you need something inside of youto kind of satiate you. Yeah.
To go do the work that you're going to do,but most of the time we can do it
with nothing.
The thing is, I want to burn for my fatreserves.
That's where you're getting your energy.
If you go eating all the time,
you never have a chanceto tap into the fat reserves.
(17:11):
No I don't have a chanceto have autophagy kick in.
I want that ketosis.
The ketones just aren't working right.
So I throw in my black coffeein the morning, maybe some MCT oil.
You know, and that helpsspeed up the ketosis right there. Yes.
Is it a technically a pure fast? Maybe.
Not necessarily,but it works for me. Yeah.
What is MCT. Oil.It's like it's a coconut.
Coconut. Yeah.
And I put like a little tablespoon organicand with my black coffee in the morning
(17:33):
and it keeps me satiated a lot longer.Yeah.
Along with the Celtic salt.
Made on the water.
Hit those minerals. Yeah.
And during the course of the day,if I find myself,
you know, a little bit tired,I'll throw some more salt.
Yeah. In the bodywhich is salt is our friend.
Yeah. The right salt.
Yeah. Yeah.
You don't want to get the stuffthat's in the box.
Edwards and all over the table. Salt.Yeah, you got it. I go to a restaurant.
I stay away from that salt. Yeah,whatever.
(17:53):
Yeah.
My son just discovered that,that he feels so much better
waking up and drinking waterwith fresh lemon and, like, Himalayan.
Pink salt, Himalayan or calcium. It'sthat.
Yeah.
Is there a difference betweenHimalayan and, South? Excellent.
Yeah.I heard the Celtic salt is the way to go.
You got to source itfrom the right places.
So you got to do your research.
A lot of the Himalayan saltthat has that pink, it's been colored
(18:16):
and it comes from different places.
That the dye is not good for.You. Exactly.
So okay, there's a couple of good sources.
If you go to like,what we're talking about,
edge of the woods or the time and seasonsome of the, iron in Middletown.
I go to, you know, food worksand, and Guilford.
Oh, there you go.
Yeah. Great spot. Yeah.
All right, I'm going to get that salt.
I'm glad you said that.
(18:37):
And, I mean,
your affiliate, what do I call thatwith a wellness company?
You and your and your wife? Oh, yeah.
My wife and I are marketing reps.
It's the largest onlinewellness shopping club in North America.
And everything ismade there at Idaho Falls.
Let me. Tell you. Something.Simple. Ingredients on the planet.
Yeah, I had one.
Today the protein bars.
(18:58):
I've never had a protein bar like this.
And I'm very fussy about my protein bars.
I mean, I think I've tasted them all, and.
And you're the companythat you're affiliated with.
I bought protein X, I believe it's called,
I eat that when I know
pretty much I'mnot going to be eating most of the day,
(19:20):
and I'm going to have a tough dayor a long day.
It's so filling.
I feel so goodwhen I eat that I have to order more,
but I think I just eat last one.
To really try to make the best choicesthat we can.
Like I would tell you,we're not the perfect company
know you could find fault
in a lot of things,but it's the best of the choices I made
with the companybecause, I mean, we try to get
(19:40):
the best possible products in our body.
It's not just what you eat, it'swhat you surround yourself in your house
and make sure you get the bestcleaning products.
Make sure you put,you know, the best shampoos.
Yeah, and all the. So yeah, Caroline.
That was really important.
Yeah. Right.
When people find out
or I talk about veganism, a lot of timesyou think like, oh, I'm high and mighty.
You know, vegans are perfect.
(20:01):
That's never the case.We're just trying our best.
When I speak from it,I speak for myself. Right?
I can't speak for everybody,but I'm trying my best to give myself
the proper nutrition, avoid toxins, avoidany kind of
anything that's going to resonatewith me in a negative light.
So whether it's the sufferingthat, you know, comes with that
or whether it's just the right,you know, right.
(20:23):
It's my macro micro, right.
You know.
And like I say a lot of to,I'm not a perfectionist either.
I knowI live basically by the 85, 9010 rule.
Yeah.
If once in a while I want to go offand I want to have that ice cream,
I'm going to have it right.
If I want to have that cheesecakeat the wedding reception, I'm dealing,
you know, a cupcake. I want to have itand not feel guilty about it.
You know, I know thatI'm going to be fasting the next day
(20:44):
and my body's going to burn it.
You know, it's it's not like it'spart of my normal routine, right?
Yeah. Right. Right, right.
It's not like the person who might beor maybe heavy
and also need that onehealthy meal, that salad,
they think all of a suddenthey're going to look like, you know.
Yeah. Right. Maybe. Yeah.
Yeah.
I think if you deny yourself,it makes you have a craving for it.
If you feel like you're really depriving,I love.
(21:04):
Sweets, I admit I love. Them. I'ma chocolate fan.
Me too.
Yeah, yeah.
And Joyce.
Oh, okay.
Oh, get those bars out.
Yeah, yeah. Oh, yeah.
Well, the bars that I made,it has raspberry and it's that sensual.
But there are some chocolate in.
Okay. Yeah. Girl,anything she makes is going to be good.
I bet. Yeah.
I just like,
you know, I get more satisfaction out ofmaking something than eating it, actually.
(21:28):
Well, every. TimeI bring stuff home for my bride.
Yeah, sure, I hate choice. I love.
I hate to say I love you,but she loves you more than hate you.
Yeah. Oh. That's good.
So everyone needs to find out.
Like, what their what they want to do.
You know? Like what?
What this isn't. Do you want to make,
I know a lot of people have a hard timelosing weight,
(21:49):
and they want to eat healthy, and I.
They honestly don't know how.
I mean, I've had people say that to meso many times in my practice,
you know, like,they don't even know where to begin.
And and also they may have other peopleliving in their house
where they're not eating that way, andthey are buying a lot of the, the, you.
(22:12):
Know, process. Yeah. Yeah, yeah.
So I guess just take baby steps and.
Yeah, there's some different tenants
you can live by fresh, ripe, raw, organic,seasonal, local.
Right.Those are six six words right there.
Yeah.
Those are sixthat you can kind of pay attention to.
And then when you're shoppingor when you're preparing a meal,
(22:32):
like how many of thosecan you check off right. Right.
If you can check off half or more,you're looking pretty good.
And if every time you make a meal,you try to add a little more to it.
In that realm,I think you'd be in good shape, I think.
Is anybody watching right now at Joyce?
I mean, we've we've been more than happyto to help with advice.
We have your contact informationabsolutely from different ways,
from the vegan or vegetarian,from a person to those kind of keto,
(22:53):
whatever works for youbecause there is no right or wrong way.
It's what's best for you,no judgment, what's best for you.
But at least you're doing something.
A lot of people say
they want to do something,but they don't know where to start.
There'sso much conflicting information out there.
If you put ten nutritionists in a room,they'll have ten different
ways of doing it.
Listen, all you have to do is go onlineand click on one thing and you have a.
(23:15):
Barrage of.
Japanese coming, and then you don't know.
I mean, it really is even for me,it's like, oh, that looks good.
And then I do a deep dive on the companyand I'll read the reviews,
but then it's just too much. It'stoo overwhelming.
Yeah.
Or you or you go to a white,you know, the vitamin department,
which I love, the vitamin department
(23:36):
at edge of the woods because they havea knowledgeable team there.
So you're not just standing theremaybe like at a GNC,
you know, just just like, what do I do?
You know,someone will come along and help you.
And even doctors recommendgoing to a store like that.
Yeah, yeah, yeah.
If you have somebody with some experience
and then they've been dealingwith other customers
(23:57):
that might have similar questionsand they already have the answer.
And if you don't have the answeradmitted to people,
I'm the first person to say, I don't know,but I will get the answer for you.
Yeah. Then you maintain that credibility.
It's not like you'retrying to sell them something, right?
Or something,I don't know. Yeah, nothing wrong with it.
Don't you find that once
you have a desire to do something,that it just shows up also?
Yeah. Right now.
(24:17):
We're talking about attractingand bringing.
In and, traction. Yeah. Language.
Yeah. It starts with your thoughtand your intention.
And then that will lead to thatfeeling in action.
And it just you can pull thingsinto your vortex real fast.
Yeah. You can.
The laws of the universe.
That's why it's so important to speakfaith over your life.
Speak faith over yourself,speaking with people you know.
(24:38):
Don't not say, I, I can't do this.
Well, how can you do this?Oh, I have to go to my job.
No, you get to go to your job.Yeah. You know.
Yeah. Gratitude.
Gratitude is riches.
And say I am healthy. Yeah, yeah.
Well, see.
Am. I am.
I am a masterpiece.And it's not arrogance.
We all are masterpieces.
Yeah, we're all creators. Masterpieces.And we are. Yeah.
(25:00):
You know, I could hear my son say, right.
Oh, yeah. You're a master. Hey.
Yeah. My wife.
Two of you watching right now.
Look, give him the book. Say I am enough.
Yeah. Yes. Yeah.
My wife and say, yeah, you're enough.All right? Yeah. I'm not.
I've had enough.
You get that every now and then.
Every now and then I get it. Yeah.
I, I just.
Ask you, are you,do you cook or you're cooking also.
Yeah I see the when you're with your son.
(25:23):
Yeah.
I try to keep him in the kitchento see what I'm doing.
Sometimes I'll have him be my sous chef.
Other times I just let him chill
and I enjoy you know catering to himand catering to my wife. So
And what's your, what's your wife's.
Name? Chrissy. Hey, Chrissy. Yeah. Hi,Chris.
That's yourself. A good one here. Chrissy.
Usually right outof, let's say Alice. Yeah.
Now she gets to hearfrom some other person.
Besides me, right?
Oh, about third party.
(25:44):
You know, a third person edification.Yeah. Right.
Yeah.
No, but, no, I,I really enjoy catering to them and trying
to get the best ingredients and makingsure they're happy and satisfied
and enjoy the experience,because food is something
we've all been bonding around forever.
Yeah, it has a big emotionaland psychological component to it.
And I think that'swhy a lot of people fall into some traps,
because they think about what grandma'sapple pie,
(26:07):
you know, when they were feeling badand they had that with the ice cream.
And now all of a suddenwhen every time they feel bad,
what's in the back of their mind?
Pie and ice cream.
It's just so we got to try to change thata little bit, maybe use some healthier
ingredients, some healthier mealsto try to attach to the emotional peace,
and then using fastingto totally disconnect
from all of it and say,what do I really need? Right? You know.
(26:28):
Because right now I'm in the process.
Right now,I'm on my 24th hour right now of fasting.
Let's go.
And I'll and I'll break itprobably after about 28.
But it's just a really good feeling,like you said,
feel more and more clear headed and enjoy.
She was saying you feel really good.
Now that and that third daywith the 72 hour, we have all that energy.
And that's when I wouldhave you come over the house and clean.
Yeah. Go and come over to my house. Yeah.
We're going to watch it.
(26:49):
There's a lot of wisdom to.
Coming over with her. Mom. Yeah.
There's a lot of wisdom in,eating once a day.
And when I first heard that,I thought it was kind of crazy.
And now I kind of do it just by default.
It's just the way my schedule works. Yes.
And then there's also some people
that would say, like, eating onceevery other day is even better.
Now, some people will go once a week
(27:09):
and you might think like,how does somebody do that?
But, they say, if you can do that,you'll never be sick ever.
As long. As you're hydrating. Yeah.
So. Yeah.
So, so, that's with the salt,the Celtic salt water,
making sure it gets into the cells. Sure.
A lot of people are drinkingjust water from the tap. Right.
And it's flushing ourselves outand taking away all the minerals.
And I'm not going to go that pure I
(27:29):
a black coffeeI'm gonna have my black organic coffee.
Yeah. To do that or tea. With that nature.
And then the enjoyment part of it toobecause like I think we might have said
this, we're only herefor a short period of time. Right.
So you want to enjoy the ride. Yes.
And if the coffee is somethingthat you look forward to
and has you do better in the world,like double up.
Right. Exactly.
Yeah I do.
(27:49):
Yeah. Yeah.
I mean, whatever makes it feel better.
I mean, do it.
But quite honestly, yousometimes you don't need
a whole piece of cakeor the whole, you know, cupcake.
A couple of bites,and if you take a break, It's satisfying.
Oh, speak for yourself. Yes.
But we're getting real here.
Say, you remember thewhole cupcake or two. Yeah.
(28:12):
Yeah.
No, but sometimes that sugar rush for me,I can feel it, like.
Right.
You pay for later on, Oh, well,we could go on forever,
but thank you so much for being with ustoday.
It's been really a privilege and honor.
I've had a lot of fun. And.
And if someone wanted youto come to their home to talk about,
yoga, talk about even helping the familyget on track with eating.
(28:32):
Yeah, you can reach out to meon any of the social medias.
It's all costing him out on social media.
My website is Kassem outlaw.com,so you can check that out too.
I've got to update a little bit,but it's there as a calling card.
Mark,I've seen you been an absolute blessing.
I just love the joy you exude.
I love the way you walk into a room.
You just slide it right up. Man,I appreciate it.
Thank you, thank you.
(28:54):
Investor Chrissy investor Atlas.All right.
Thank you so much for tuning in
to another editionof What's Up with John and Joyce?
Available on all streaming platforms.
Tell a friend about usor the safe place to land.
No negativity, no politics.
Just uplifting. Inspirational.
This was a lot of funhaving you back again.
And yeah,best to you and your family and Joyce.
Always enjoy hanging. Out with you.
Always enjoy hanging out with you.
(29:14):
And Stephania and you know, Dave in thebackground out there doing work for us.
We appreciate all of thembecause behind the scenes,
people are the ones who really domake this thing happen.
We appreciate them. Till next time, blessyou and your family.
Bye for now. Bye bye.
Are we ready, boss?
Oh, there's that voice in the back.
Oh, Stefania. Thank you.
So I better get myselfup. Good posture here.
Here we go. Yeah.
What's good with Johnand Joyce is sponsored
by woodwinds wedding and Special EventsVenue in Branford, Connecticut.
And Silvio's award winning Italian sauces,which you can buy anytime online
at silvio's.
Sauces.com.
(00:21):
That's silvio's sauces.com.
All right Kassem welcome back. Thank you.
And in case you're just tuning infor the first time, we had so much fun.
The first time we actually invited himback, you know.
And it was just great.
We're going to be talking about foodall right.
But because he was a joyfuland positive man, and those of you who saw
the first episode know that for a fact,he has passion
(00:41):
for inspiring and motivating other peopleto be the best version of themselves.
In addition to being a full time dadand husband, he is a somatic practitioner.
Say that ten times fast.
Well, this educator, yoga instructor,a mindfulness
practitioner, and author of We Are Enough.
You've got to get this for your kids,but it's also great for adults as well.
(01:01):
All right, you ready?
You are enough, right? Yeah.
The bookresonates deeply with readers of all ages,
inspiring both young mindsand adult hearts all around the world.
Welcome towhat's good with John and Joyce.
And here we are.
This is what's good rightnow. Yeah. Cassie.
It's all good. All right.
All right.
We're going to be talking food, but I haveI have to kick this off because,
(01:24):
You're vegan.
You're carnivorous. Well, more like kudo.
Keto. Carnivorous.
I am so lucky to be sitting herewith these two.
Very handsome, very fit men.
Because you're talking about us.
I think so. There's nobody behind us.
But yetyou both have very different diets.
(01:45):
So I'd love to talk about that.
And I and Cassie myself.
Were someone askedyou recently something about protein,
and you said, like,you don't really count that much, but.
Yeah, but.
So a lot of people and I'm vegetarian.
So the biggest questionthat I know that I get is
how do you get your protein choice. Yeah.
So let's talkabout how you get your protein.
(02:07):
Well, it's funnybecause, we've kind of been brainwashed,
I think, to think about thisone macronutrient as opposed.
No one ever comes up to you say,where do you get your fats?
Where do you get your fiber?
Where do you get your potassium?
Like we don't, we isolated this one thing.
So there's been a lot of marketingaround it over the years.
Because there's money to be made, youknow, there's different protein powders.
(02:27):
There's protein in water.
I've seen it. It's
it's kind of ridiculous at this point,but no one is protein deficient.
If you look at any case around the world,you won't find somebody
unless they're starving, which meansthey're just malnourished. Right?
So I personally choose not to focus onthat.
There's been times in my life when I did,you know, I used to work at GNC.
I used to be 20 poundsheavier than I am now with muscle.
I work out all the time.We've taken all these things.
(02:49):
And then I realized, like,I really don't need it.
And this has been kind of the paththat I've been along.
So now I just make sureI try to eat the rainbow.
I try to get as much of a diverse,
You know,
option of foods in my day as I can,and it tends to work out.
I feel pretty good.
If I had some instanceswhere I wasn't feeling good, then I would
(03:10):
explore and say, well, maybe I need to upthis and see how it looks up that.
But at the moment I'm pretty good.
So your wife and your child.
Yeah. Yes.
My son was really the impetusfor us to to live this lifestyle.
You know, I started as a challenge backin January 1st of 2015.
I used to do all these weird foodchallenges.
(03:30):
I would go a month eating this or a monthnot eating that.
So I said, let me try this raw diet.
So I started on, January 1st and I said,I'm gonna make it for the month.
10th anniversary. Yeah. Yeah.
So, what I did was I
made it for about two weeks,and I wanted to chew my own hand off.
Right.
You get your protein.
(03:50):
Yeah. Yeah.
So I'm I'm I'm I'm doing all the typicalmistakes people do when they go vegan.
I'm eating nothing but saladsand and some fruits and stuff.
But this is January. It's freezing.
I'm craving something different.
So then I started to do some cooked foods.
I did the pastas, the rices, the beans,
and the different thingsincorporating that.
I found out like, wow,this is pretty good. I'm satiated.
I feel good about this.And then it just stuck.
(04:11):
And now, this January to be 11 years.
And, you know, my son has been that wayever since he's been born, and,
Yeah, well, that's true. It'ssomething that's worked for us.
You know,sometimes people will try these things
and they'll go backand I say, you know, it wasn't for me.
But I think over a decade, I've kind ofput it to the test for myself.
And I'm like,I think I can write this out.
And it's it's taken some different turns,like it went from just being a challenge
(04:35):
to then being about health and then a deepdive into the research around this.
And then it became a spiritual thing like,okay, well,
if I can live this way, that's in harmonymore with the natural world
and maybe that's the way to go.
And then your wife came alongon the journey or was she already. Yes.
She was about six months after me
when she started to transition atlas from,
(04:59):
breast milk into soft foods and stuff.
She couldn't think about giving himanother mother's milk.
Right.
So she started looking at,you know, we got the cheesecloth.
We're, you know, doing almond milkand different milks at home.
And then it just kind of went from there,you know, fed them
nothing but sauteed or,smashed up vegetables and stuff.
(05:19):
We made our own baby food, essentially.
And, he's super healthy.
And what a great name to list.
Thank you.
Yes. Yeah.
I'm cutting.
Son's name is Atlas. Atlas elbow. Yeah.
No middle name.
We couldn't think of something cool enoughto put in between it.
So it's just that.
You know, when you mention,you know, mother's milk,
and it reminded meI was a very sickly child.
(05:43):
And for the time I was nine months old,I was hospitalized.
And, and I can remember going to differentdoctors or a lot of digestive problems.
I was having.
And it wasn't until I was around 30
that this wonderful Indian doctorat Yale looked at me and he said,
has anyone ever tested youfor being lactose intolerant?
(06:06):
And all the tests I went through,no one ever did that.
And he said over a certain age,
there is no need to be drinking
milk from, you know, milk.
Yeah.Never mind milk from an animal. Yeah.
And my life just changed for the betterwhen I met.
And I was very lactose intolerant.
(06:27):
I was, like, on the floor with pain.
Once you had to drink, then waitthree hours.
And once I got rid of dairy,boy, did my life improve.
Yeah, so.
But everyone has their own journeyin finding this out, so, I mean, you're
both like, I said, so extraordinarilyhealthy and in great shape.
(06:49):
But, John, you eat differentlyand you also fast.
I don't know if you do fasting.
I do, yeah I do.
It's, it'skind of built into my schedule right now.
So it's not somethingI really have to think about.
But I've done intentional fast beforewhen I feel like I need it.
Yeah.
And don't get me wrong, I.
So again, I switched my dietten years ago, so I was 35, right?
(07:10):
I'm going to be 45 in a couple months.
So I this guy is ancient.
I, I, I, I know you.
Through all the secrets,but I ate everything.
Like, you name it, there's a there's
I don't think there's an animalthat I haven't eat.
My dad used to bring me to game dinners
and stuff,so we would try all sorts of stuff.
And, I just looked at myself in that way,taking everything in,
(07:31):
and it's only been relatively recently
where I kind of stepped aside from thatand just tried this different way.
But even that, at that pointI felt pretty good,
I felt healthy,I never had any nagging ailments
or anythingthat I would attribute to my diet.
Right.
But, I think it's probably because I ateall the good stuff and all the bad stuff.
So if you you get the right things in,
(07:52):
you can live a certain wayand not really pay, so to speak.
But if you're doing all the bad things,you know the good things.
Now we start to see other problems.
Yeah, yeah, that's very true.
And I say good and bad,but I know just yeah.
You know what I mean.
It's like, you know, judgment. Yeah.
There's so many different ways to getthere is like with you, with your style.
What do you do? I admire that.
Thank you.
And the bottom line is like,you know, Joyce knows me well enough.
(08:14):
I'm not judgmental with that thing. You'reyou're healthy.
You're doing great. Itobviously works for you. Yeah.
I mean, not everybody likes the same foodor the TV shows or whatever.
Maybe it doesn't make them a bad or good.
It's just your choice. Yeah,but you. Make it work.
Whatever works for you. Yeah, exactly.Yeah.
If you're sitting there and lookingall week and everything and saying,
you know, vegetarian, but, you know,some people will say that to me.
(08:36):
Well, you can't just be a vegetarianbecause of that.
And I'm not, but I honestly, I look atsome of them who are way younger than me,
they got a lot more problemswithin their body.
And, so it works for me. Yes.
And I been that since a teenager.
That's that's when I, when I stoppedin eating meat, eating chicken.
(08:59):
And it was for reasonsthat I loved animals.
I just one day I was just this,
enlightenment, you know, came over
me, and I looked at the chickenon the table and I said,
I can't do this.
Yeah. You know,there's got to be alternatives.
And my first little book I boughtwas called diet for a Small Planet,
(09:22):
and it was a vegetarian little cookbook.
And I learned how to soak the beansand grind things
and make my own veggie patties, and,you know, all of that.
And I remember having a party and servingwhat looked like Swedish meatballs.
They weren't and weren't meatballs.
And everyone loved it.
And they didn'tbelieve it when I told them that.
(09:44):
No, it's really grownnuts and cottage cheese and,
you know, whatever,you know, herbs I put in there. Yeah.
My wife made deviled eggsone time for a party, and it was little,
I can't rememberwhat the little potatoes are called,
but she hollowed them outand then made this little whipped,
you know, yolk, so to speak. Put it in.
Yeah, they were delicious,and nobody knew the difference.
Really. Right.
(10:05):
Okay. Right. I'm.
I mean, I love a lot of that myselftoo. Yeah.
I keep an open mind.
That's that. Yeah.I always like the taste of eggs.
I could never do eggs.
It just really bothers my stomach.
Yeah.
You know I'm big.
That'swhy I say I'm not vegan and vegetarian.
So that if egg isn't somethingI mean I eat it be eggs alone.
(10:27):
Just it'll do a number.
Oh does it number on my stomach.
Yeah. Well, you kind of put yourselfthrough a master class, right?
And you're still in it. Learning alongthe way, and it's right. Yeah.
So part of the journey.Oh that master class.
So you you but you do fasting.
I do, I do intermittent fasting.
I've started about a year and a half ago
and has done wonders for my bodyand then because like you
(10:47):
I, when I was big I was competing.
I may compete again in a couple of years.Let's go.
I was more like a a gymnast lookbecause I've always kept it really,
really strict and naturalwith everything I do.
But you know, but,
you know, year and a half ago,I started intermittent fasting, I love it.
What I'll do is I'll do a 24 hour fast oneday a week, typically an 18 to 6 split.
Yeah, but I'll do 16 eight. I'll do 24.
(11:10):
I keep it predictably unpredictable.
I'll feast
maybe once or twice a week becauseyour body gets into a settling mode.
And I wanted to gocrank it up a little bit.
So when I feast, I end up actuallylosing a little bit of weight.
In many cases, if I go like an extra 2or 3 meals once or twice a week.
But I'm really, really big on high proteinand I get my proteins from my fish.
(11:32):
A lot of fish. I eat a lot of red meat.
You know, I find that that's really goodabout helping
with inflammation in the human body,and I'm just a really a big fan of that.
And it it works for me.
You know, even chicken, you know,tons of vegetables, steamed, organic.
Yeah. Fruits when they're in season.Yeah. You know what?
I make sure they're organic.
Honey, that's indigenous to this areabecause it's great for the immune system
(11:52):
as well.
Lots of water.
I wake up first thing in the morning.
I have my my, water with filtered waterwith Celtic salt in it.
Yep. Same.
Then I'll have my black coffee after,
because the acidity
is not going to affect mymy stomach as much after I've had that.
And then I'll have maybe 2 or 3big giant glasses of water,
and then I'll have my first meal,usually five, 4 or 5:00 in the afternoon.
(12:15):
Yeah, but I'm finding out
when I, when I work out in a fasted state,it's really good for me.
I'm more clearheaded.
I have more energy, less brain fog.
It's counterintuitiveto the average person. Yeah. Right. Yeah.
You know, but,it's just really worked for me.
And I've since last year, I've lostmaybe 20, 25 pounds leaner.
You know. And, and stronger and. Fitter.
I feel more resilient.
(12:37):
More resilient. Yeah. Many ways. Yeah.
And it's really been noticeableto people around.
They go, wow, man, you.Look really good. Yeah.
He really leaned out not to do itbad before, but it looks better.
Yeah, yeah.
But more importantly, health
wise and insideall my doctor appointments are like this.
You you get the body of a 30 year old.
What are you doing?
Your numbers are perfect in every way.
(12:57):
Yeah. He should be sitting down.And you give him an election, right?
Resonate with you, enjoysthe same thing, you know? Yeah.
We're all in the same fraternity here.
So does people have different waysof getting. Yes. Yeah, but to be.
Totally transparent, my problem wasif I had to go out there and kill,
the game to eat it,I would probably be a vegan or vegetarian.
I would not be able to kill that chicken.
He'd be my buddy, my pet. Yeah, yes.
(13:18):
I. Know, and I have to admit that, like,or a cow or something.
Yeah. I would not be able to do it.I couldn't. Do it.
You're not alone in that sentiment.
Someone's just mentioned, as they said,if people had to go out and like butcher
catch and but. You couldn't do food.Like we'd all be, I'd. Be a vegan.
Yeah, yeah.
Being a vegetarian without question.Yeah, I admit that.
And you would be the best one. You would.
Yeah. Things. Yeah.
Oh yeah.
You would teach us that you found.
(13:38):
Because I think what you do, there's
a lot of merit to thatboth you enjoys to know.
And I really admire that.
I've chosen a different road right nowthat works for me.
Like yousaid, you had to go work, but I admire it.
I yeah, I don't say like, oh,you know my words.
No, no, no,I don't like that self-righteous adage.
I said, we're all we all came fromthe same place.
We're all going to the same place.
So while we're here together,we got to enjoy it. And yeah.
And each otherwith some kind. Of show respect.
(14:00):
Yeah.
You talked about fasting though I thinka lot of people would benefit from that.
Not maybenot even a formal type of fasting
but just giving themselves a break.
Like we gowe have breakfast and we have a snack.
Then we have lunch,
then we have a snack, then we have dinner,and then we have dessert.
And just it's an overload, right?
I tell my students all the time, like,
if I gave you a homework assignmentthat you didn't finish
and you show up first thing in the morningand I gave you another, Simon said,
(14:22):
start that and you're like,wait a minute, I didn't finish that right.
That's kind ofwhat we're doing to our digestive system.
So yeah, when we do that with toxins
and with things that are overloadedwith preservatives
and all those also sorts of stuff,it becomes too much.
We get overwhelmed.
Especially in the American cultureright now.
On, our food is
just loaded with cheap preservativesto keep them on the shelves longer.
Yeah, and the thing is, I'd rather paya little extra money and get organic.
(14:44):
You know, Gorgui,we clean all of our vegetables,
our fruits,and make sure we make the best choices.
If we're going to get the beef, it's goingto be grass fed hormone, no hormones.
You know, none of this stuff.
You get the best choices.
And I rather pay now the pay later.
You knowso we're going to make those better.
And be mindful about that. Right. Yeah.
Shoppingwith an intention of health. Yeah.
(15:05):
The outer parts of the supermarket. Yeah.
Oh yeah. Inner aisles.
Yeah.We don't even go in there. No. No way.
You know talking about fasting
the most I do is three days.
And every once in a while I do it.
And by the second,especially the third day,
I have so much energy.
(15:25):
My mind is so clear.
And I, I do things around the houselike, oh,
I think I'm going to,you know, recreate some space over here.
Move this over here. Do that. Yeah.
And I it's just amazingbecause people think they're going
to be sluggish and, and they're going tobe sleeping and hungry. But
I've always felt that way from years ago.
(15:47):
I used to fast every Monday, you know,kind of eat what I wanted on Sunday.
And then MondayI would just let my body rest.
But by the second day,
it was like I would say to people,
I don't know, it's it's like,might like cobwebs are out of my brain.
Like I'm thinking so much clearer.
(16:07):
Where's that health teachercoming out of me?
So like when you a lot of peoplethink we get energy from the food
and it's not entirely true,because when you eat right,
you got to have bloodthat goes to your digestive system
and it takes it away from your muscles,from your brain,
from all these systemsto kind of make that happen.
So when you're not eating right,then you're in kind of survival mode
and whatever you want to do,whatever you think
(16:29):
that you put your mind to it,you want to do it.
Your body's going to have all the energyto support that, because it's thinking
what we're doing now is to help usstay alive and survive and thrive.
This is why when you eat, like,what's the next thing you want to do?
You want to sit back,you want it later on? Oh, yeah.
Like after that Thanksgiving meal.What do you know? Yeah, like.
Even like the lions on the savanna.
They go boardsand then they sleep for two days.
(16:50):
They're just laid out in the. Sun,right? Right.
So, I think mindfully snacking,mindfully eating right.
If you need some stimulation,
you need something inside of youto kind of satiate you. Yeah.
To go do the work that you're going to do,but most of the time we can do it
with nothing.
The thing is, I want to burn for my fatreserves.
That's where you're getting your energy.
If you go eating all the time,
you never have a chanceto tap into the fat reserves.
(17:11):
No I don't have a chanceto have autophagy kick in.
I want that ketosis.
The ketones just aren't working right.
So I throw in my black coffeein the morning, maybe some MCT oil.
You know, and that helpsspeed up the ketosis right there. Yes.
Is it a technically a pure fast? Maybe.
Not necessarily,but it works for me. Yeah.
What is MCT. Oil.It's like it's a coconut.
Coconut. Yeah.
And I put like a little tablespoon organicand with my black coffee in the morning
(17:33):
and it keeps me satiated a lot longer.Yeah.
Along with the Celtic salt.
Made on the water.
Hit those minerals. Yeah.
And during the course of the day,if I find myself,
you know, a little bit tired,I'll throw some more salt.
Yeah. In the bodywhich is salt is our friend.
Yeah. The right salt.
Yeah. Yeah.
You don't want to get the stuffthat's in the box.
Edwards and all over the table. Salt.Yeah, you got it. I go to a restaurant.
I stay away from that salt. Yeah,whatever.
(17:53):
Yeah.
My son just discovered that,that he feels so much better
waking up and drinking waterwith fresh lemon and, like, Himalayan.
Pink salt, Himalayan or calcium. It'sthat.
Yeah.
Is there a difference betweenHimalayan and, South? Excellent.
Yeah.I heard the Celtic salt is the way to go.
You got to source itfrom the right places.
So you got to do your research.
A lot of the Himalayan saltthat has that pink, it's been colored
(18:16):
and it comes from different places.
That the dye is not good for.You. Exactly.
So okay, there's a couple of good sources.
If you go to like,what we're talking about,
edge of the woods or the time and seasonsome of the, iron in Middletown.
I go to, you know, food worksand, and Guilford.
Oh, there you go.
Yeah. Great spot. Yeah.
All right, I'm going to get that salt.
I'm glad you said that.
(18:37):
And, I mean,
your affiliate, what do I call thatwith a wellness company?
You and your and your wife? Oh, yeah.
My wife and I are marketing reps.
It's the largest onlinewellness shopping club in North America.
And everything ismade there at Idaho Falls.
Let me. Tell you. Something.Simple. Ingredients on the planet.
Yeah, I had one.
Today the protein bars.
(18:58):
I've never had a protein bar like this.
And I'm very fussy about my protein bars.
I mean, I think I've tasted them all, and.
And you're the companythat you're affiliated with.
I bought protein X, I believe it's called,
I eat that when I know
pretty much I'mnot going to be eating most of the day,
(19:20):
and I'm going to have a tough dayor a long day.
It's so filling.
I feel so goodwhen I eat that I have to order more,
but I think I just eat last one.
To really try to make the best choicesthat we can.
Like I would tell you,we're not the perfect company
know you could find fault
in a lot of things,but it's the best of the choices I made
with the companybecause, I mean, we try to get
(19:40):
the best possible products in our body.
It's not just what you eat, it'swhat you surround yourself in your house
and make sure you get the bestcleaning products.
Make sure you put,you know, the best shampoos.
Yeah, and all the. So yeah, Caroline.
That was really important.
Yeah. Right.
When people find out
or I talk about veganism, a lot of timesyou think like, oh, I'm high and mighty.
You know, vegans are perfect.
(20:01):
That's never the case.We're just trying our best.
When I speak from it,I speak for myself. Right?
I can't speak for everybody,but I'm trying my best to give myself
the proper nutrition, avoid toxins, avoidany kind of
anything that's going to resonatewith me in a negative light.
So whether it's the sufferingthat, you know, comes with that
or whether it's just the right,you know, right.
(20:23):
It's my macro micro, right.
You know.
And like I say a lot of to,I'm not a perfectionist either.
I knowI live basically by the 85, 9010 rule.
Yeah.
If once in a while I want to go offand I want to have that ice cream,
I'm going to have it right.
If I want to have that cheesecakeat the wedding reception, I'm dealing,
you know, a cupcake. I want to have itand not feel guilty about it.
You know, I know thatI'm going to be fasting the next day
(20:44):
and my body's going to burn it.
You know, it's it's not like it'spart of my normal routine, right?
Yeah. Right. Right, right.
It's not like the person who might beor maybe heavy
and also need that onehealthy meal, that salad,
they think all of a suddenthey're going to look like, you know.
Yeah. Right. Maybe. Yeah.
Yeah.
I think if you deny yourself,it makes you have a craving for it.
If you feel like you're really depriving,I love.
(21:04):
Sweets, I admit I love. Them. I'ma chocolate fan.
Me too.
Yeah, yeah.
And Joyce.
Oh, okay.
Oh, get those bars out.
Yeah, yeah. Oh, yeah.
Well, the bars that I made,it has raspberry and it's that sensual.
But there are some chocolate in.
Okay. Yeah. Girl,anything she makes is going to be good.
I bet. Yeah.
I just like,
you know, I get more satisfaction out ofmaking something than eating it, actually.
(21:28):
Well, every. TimeI bring stuff home for my bride.
Yeah, sure, I hate choice. I love.
I hate to say I love you,but she loves you more than hate you.
Yeah. Oh. That's good.
So everyone needs to find out.
Like, what their what they want to do.
You know? Like what?
What this isn't. Do you want to make,
I know a lot of people have a hard timelosing weight,
(21:49):
and they want to eat healthy, and I.
They honestly don't know how.
I mean, I've had people say that to meso many times in my practice,
you know, like,they don't even know where to begin.
And and also they may have other peopleliving in their house
where they're not eating that way, andthey are buying a lot of the, the, you.
(22:12):
Know, process. Yeah. Yeah, yeah.
So I guess just take baby steps and.
Yeah, there's some different tenants
you can live by fresh, ripe, raw, organic,seasonal, local.
Right.Those are six six words right there.
Yeah.
Those are sixthat you can kind of pay attention to.
And then when you're shoppingor when you're preparing a meal,
(22:32):
like how many of thosecan you check off right. Right.
If you can check off half or more,you're looking pretty good.
And if every time you make a meal,you try to add a little more to it.
In that realm,I think you'd be in good shape, I think.
Is anybody watching right now at Joyce?
I mean, we've we've been more than happyto to help with advice.
We have your contact informationabsolutely from different ways,
from the vegan or vegetarian,from a person to those kind of keto,
(22:53):
whatever works for youbecause there is no right or wrong way.
It's what's best for you,no judgment, what's best for you.
But at least you're doing something.
A lot of people say
they want to do something,but they don't know where to start.
There'sso much conflicting information out there.
If you put ten nutritionists in a room,they'll have ten different
ways of doing it.
Listen, all you have to do is go onlineand click on one thing and you have a.
(23:15):
Barrage of.
Japanese coming, and then you don't know.
I mean, it really is even for me,it's like, oh, that looks good.
And then I do a deep dive on the companyand I'll read the reviews,
but then it's just too much. It'stoo overwhelming.
Yeah.
Or you or you go to a white,you know, the vitamin department,
which I love, the vitamin department
(23:36):
at edge of the woods because they havea knowledgeable team there.
So you're not just standing theremaybe like at a GNC,
you know, just just like, what do I do?
You know,someone will come along and help you.
And even doctors recommendgoing to a store like that.
Yeah, yeah, yeah.
If you have somebody with some experience
and then they've been dealingwith other customers
(23:57):
that might have similar questionsand they already have the answer.
And if you don't have the answeradmitted to people,
I'm the first person to say, I don't know,but I will get the answer for you.
Yeah. Then you maintain that credibility.
It's not like you'retrying to sell them something, right?
Or something,I don't know. Yeah, nothing wrong with it.
Don't you find that once
you have a desire to do something,that it just shows up also?
Yeah. Right now.
(24:17):
We're talking about attractingand bringing.
In and, traction. Yeah. Language.
Yeah. It starts with your thoughtand your intention.
And then that will lead to thatfeeling in action.
And it just you can pull thingsinto your vortex real fast.
Yeah. You can.
The laws of the universe.
That's why it's so important to speakfaith over your life.
Speak faith over yourself,speaking with people you know.
(24:38):
Don't not say, I, I can't do this.
Well, how can you do this?Oh, I have to go to my job.
No, you get to go to your job.Yeah. You know.
Yeah. Gratitude.
Gratitude is riches.
And say I am healthy. Yeah, yeah.
Well, see.
Am. I am.
I am a masterpiece.And it's not arrogance.
We all are masterpieces.
Yeah, we're all creators. Masterpieces.And we are. Yeah.
(25:00):
You know, I could hear my son say, right.
Oh, yeah. You're a master. Hey.
Yeah. My wife.
Two of you watching right now.
Look, give him the book. Say I am enough.
Yeah. Yes. Yeah.
My wife and say, yeah, you're enough.All right? Yeah. I'm not.
I've had enough.
You get that every now and then.
Every now and then I get it. Yeah.
I, I just.
Ask you, are you,do you cook or you're cooking also.
Yeah I see the when you're with your son.
(25:23):
Yeah.
I try to keep him in the kitchento see what I'm doing.
Sometimes I'll have him be my sous chef.
Other times I just let him chill
and I enjoy you know catering to himand catering to my wife. So
And what's your, what's your wife's.
Name? Chrissy. Hey, Chrissy. Yeah. Hi,Chris.
That's yourself. A good one here. Chrissy.
Usually right outof, let's say Alice. Yeah.
Now she gets to hearfrom some other person.
Besides me, right?
Oh, about third party.
(25:44):
You know, a third person edification.Yeah. Right.
Yeah.
No, but, no, I,I really enjoy catering to them and trying
to get the best ingredients and makingsure they're happy and satisfied
and enjoy the experience,because food is something
we've all been bonding around forever.
Yeah, it has a big emotionaland psychological component to it.
And I think that'swhy a lot of people fall into some traps,
because they think about what grandma'sapple pie,
(26:07):
you know, when they were feeling badand they had that with the ice cream.
And now all of a suddenwhen every time they feel bad,
what's in the back of their mind?
Pie and ice cream.
It's just so we got to try to change thata little bit, maybe use some healthier
ingredients, some healthier mealsto try to attach to the emotional peace,
and then using fastingto totally disconnect
from all of it and say,what do I really need? Right? You know.
(26:28):
Because right now I'm in the process.
Right now,I'm on my 24th hour right now of fasting.
Let's go.
And I'll and I'll break itprobably after about 28.
But it's just a really good feeling,like you said,
feel more and more clear headed and enjoy.
She was saying you feel really good.
Now that and that third daywith the 72 hour, we have all that energy.
And that's when I wouldhave you come over the house and clean.
Yeah. Go and come over to my house. Yeah.
We're going to watch it.
(26:49):
There's a lot of wisdom to.
Coming over with her. Mom. Yeah.
There's a lot of wisdom in,eating once a day.
And when I first heard that,I thought it was kind of crazy.
And now I kind of do it just by default.
It's just the way my schedule works. Yes.
And then there's also some people
that would say, like, eating onceevery other day is even better.
Now, some people will go once a week
(27:09):
and you might think like,how does somebody do that?
But, they say, if you can do that,you'll never be sick ever.
As long. As you're hydrating. Yeah.
So. Yeah.
So, so, that's with the salt,the Celtic salt water,
making sure it gets into the cells. Sure.
A lot of people are drinkingjust water from the tap. Right.
And it's flushing ourselves outand taking away all the minerals.
And I'm not going to go that pure I
(27:29):
a black coffeeI'm gonna have my black organic coffee.
Yeah. To do that or tea. With that nature.
And then the enjoyment part of it toobecause like I think we might have said
this, we're only herefor a short period of time. Right.
So you want to enjoy the ride. Yes.
And if the coffee is somethingthat you look forward to
and has you do better in the world,like double up.
Right. Exactly.
Yeah I do.
(27:49):
Yeah. Yeah.
I mean, whatever makes it feel better.
I mean, do it.
But quite honestly, yousometimes you don't need
a whole piece of cakeor the whole, you know, cupcake.
A couple of bites,and if you take a break, It's satisfying.
Oh, speak for yourself. Yes.
But we're getting real here.
Say, you remember thewhole cupcake or two. Yeah.
(28:12):
Yeah.
No, but sometimes that sugar rush for me,I can feel it, like.
Right.
You pay for later on, Oh, well,we could go on forever,
but thank you so much for being with ustoday.
It's been really a privilege and honor.
I've had a lot of fun. And.
And if someone wanted youto come to their home to talk about,
yoga, talk about even helping the familyget on track with eating.
(28:32):
Yeah, you can reach out to meon any of the social medias.
It's all costing him out on social media.
My website is Kassem outlaw.com,so you can check that out too.
I've got to update a little bit,but it's there as a calling card.
Mark,I've seen you been an absolute blessing.
I just love the joy you exude.
I love the way you walk into a room.
You just slide it right up. Man,I appreciate it.
Thank you, thank you.
(28:54):
Investor Chrissy investor Atlas.All right.
Thank you so much for tuning in
to another editionof What's Up with John and Joyce?
Available on all streaming platforms.
Tell a friend about usor the safe place to land.
No negativity, no politics.
Just uplifting. Inspirational.
This was a lot of funhaving you back again.
And yeah,best to you and your family and Joyce.
Always enjoy hanging. Out with you.
Always enjoy hanging out with you.
(29:14):
And Stephania and you know, Dave in thebackground out there doing work for us.
We appreciate all of thembecause behind the scenes,
people are the ones who really domake this thing happen.
We appreciate them. Till next time, blessyou and your family.
Bye for now. Bye bye.
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