Protein Revolution: Clean Meat Options for Health Enthusiasts

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

Chapters

• 0:48 Meet Joe Berg and His Protein Journey
• 6:07 Energy Healing to Food Awareness
• 14:12 John's Holistic Health Background
• 21:47 Sugar, Insulin Resistance, and Health
• 27:04 Protein-First Lifestyle Benefits
• 35:56 Product Details and Special Offer

Transcript

Speaker 1: 0:25

Hi, how are you? This is Dr Damaris Maria Grossman and this is the Mindfully Integrative Show, and today we have an amazing guest owner, joe Berg, or as he calls himself, that owns a protein-packed beef, grass-fed beef snacks, and also his strategic partner, john Engelson, and today kind of they're going to talk about their take on, you know, integrative health, but kind of where they're going to kind of help get us more protein packed options and what made them kind of go in this direction. So thank you guys for being on the show.

Speaker 2: 1:00

Thank you for having us so happy to be on and honored to be on.

Speaker 1: 1:04

Oh, absolutely. So who would like to talk first? So, joe, actually I'm going to ask you first. So you said Joe Berg, but you said 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 what made you kind of transition into like building a whole business in this space?

Speaker 3: 1:26

Yeah, it's actually a funny story. Damaris, it's an honor and a pleasure to be here with you on the show and having a special guest as John in his holistic and way of life, and amazing. You're going to hear from him soon. I want to hear your take and give you mine. I'm more of a simple, simple person, sees things you know, quite simply not as sophisticated, but I kind of love it. I love it. I like I'm just like a regular person, just like everyone else who actually comes from the technology industry. So I've been in technology for like 35 years.

Speaker 2: 2:04

That's why his camera works, by the way.

Speaker 3: 2:11

I mean, yeah, my kids still come to me for me to fix their tech.

Speaker 1: 2:13

Okay, okay.

Speaker 3: 2:13

You know, it's like usually the kids are helping the parents. Yeah, who helps the kids?

Speaker 1: 2:18

Oh, that's good.

Speaker 3: 2:18

That's good, yeah, um. So I, I come from the tech and I've gone through uh where it was my first uh. My first my firstborn was choking on a winky when he was like 10 months old, and then I said I am never going to have to wait for help and I went and I became an EMT you know basic training, spent a few hundred hours in the ER emergency room and and then volunteered on the ambulance for really really a lot of years. I spent probably almost 15 years volunteering. One of the things that really bothered me was that I'll go to a call and I see, and I see, I mean it's still mind boggling.

Speaker 3: 3:11

I just think about the number of people that suffered from cardiovascular issues to blood issues to, unfortunately, to cancer issues. And I looked at myself and I said I'm so happy to be able to help, but I'm not really helping. All I am is a glorified taxi service. That's really what I am Just taking them to the hospital in a little more comfort and where they feel safe that they're not in a taxi, there's at least somebody there that's watching their vitals. I mean, that's really what it was. And then I remember walking out of a call once and I met one of my like a spiritual mentor and he 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 buy the wand?

Speaker 1: 4:07

I was like. I was like what am I doing?

Speaker 3: 4:09

Yeah and he guided me, basically says okay, go go on to back. Then it was like before Amazon days. You know it was like it was. It was a liberus back then go on to buy this book. To start, I started with one book, read it, practiced and all of a sudden I felt it and I was able to do it and I felt that felt great and from there I just took the practice. You know, much further, much deeper.

Speaker 3: 4:36

I've helped as a hobby again, volunteering. I've never taken money from anybody for it because I had in my technology business, so I just did it as a help. Instead of volunteering in the ambulance, I actually helped with healing and what I did was I have helped probably hundreds of people over the last was it almost 20 years. I'm doing it now. And then I start to get aware of, you know, food-related issues. You know, as you're doing more energy healing, you start realizing the healthy core, the core issues why, what, what people are sensitive to, what they're not sensitive to, like I. Like I can tell somebody now if they should eat certain something or not, like I could see if it's good for them or not. You know just from my experience and my, my ability, my skillset, not my ability. Everyone has the ability. I just I built up the skill set for it.

Speaker 1: 5:32

Oh, that's great. Yeah, so you kind of have a little bit of an awareness of what somebody's in tune to be better.

Speaker 3: 5:38

Correct. I mean I've helped people like my nephew was completely like fatally allergic to like sesame peanuts, garbanzo and some of those nuts. Yeah, I did a few sessions on him and he's fully eating sesame peanuts and all that. I mean that was like breakthroughs on you know some really stuff that nobody can ever do and it's it's all. It's all energy related, it's all in the body we could, it's like biohacking, literally.

Speaker 1: 6:11

Yeah, it's like it's. You've taken it to another level. That's amazing. So what you know in tune from that, then you transitioned I mean you became into saying that you know what I want. To start finding something that will change. You know when you came up with this idea.

Speaker 3: 6:29

So while I was still in the business, my daughter comes home one day with a bag of Joburg and says Dad, here's your company, Because in business everyone calls me Joburg. She's like Joburg, here's your company. And I laughed. I thought that was very funny because I was deep in, was deep in technology then, not in the food business. Yeah little did she know that she was actually prophesizing already.

Speaker 3: 6:52

Anyway, five, six years later I literally walk in and it just literally just fell into my lap where I met the original founder and he was shut down due to COVID and his. His co-packer that was doing it for him was shut down. So we said, OK, let's start doing something. And we ended up building a 20,000 square foot facility factory around these products of doing dry meat. But when I went in I knew it was good. I didn't know how healthy it was, but I knew it was. I didn't know how healthy it was, but I knew it was. As we started going deeper and deeper, all of a sudden John came on the team and we started to go through and we started to get involved with different doctors and different health practitioners and we just realized how healthy and how necessity our product is for the whole healthy eating, for the whole healthy eating audience.

Speaker 1: 7:50

Yeah, and people need clean meat and I, if I, I can tell you as a person myself that is always trying to get in her, you know, 60 to a hundred grams of protein a day.

Speaker 3: 8:01

I need clean, you know two bags, two bags of this, you got your full protein for the day. I mean, each bag of this has two ounces inside, right, it's actually the equivalence of a six-ounce steak.

Speaker 1: 8:15

Wow, wow, that's pretty amazing. And, yeah, I just think that people do need alternatives and they also have like there's just not great options out there too, and then it's just the need for like why people need protein in general too. So it's like super important. So I'm glad you found a good a niche like this, but also realizing how effective it is for many colleagues probably and you've met, so you were meeting other doctors and realize that this is something that's needed in the communities.

Speaker 3: 8:45

Yeah, one of the biggest enlightenments that I had was going to the low-carb USA.

Speaker 1: 8:53

Do you know that? I don't Tell me.

Speaker 3: 8:56

I mean, I kind of have a gist, but tell me what it's that about?

Speaker 3: 8:58

Well, low-carb, you could have a thousand-plus people who are all coming to learn about the biohacking low-carbs carnivore all coming to learn about the biohacking low carbs carnivore and hearing from like 30 different specialists and doctors in this field of how important it is, and that was just so eye-opening and I've met so much wonderful people over there. That gave me the strength that I needed, because you, kind of like, can falter between when you're trying to make a product commercially intended, which happens to be healthy, versus okay, what do we do, and to be able to then turn around and still focus and stay focused on keeping everything clean, label, healthy, focused and keep our model and our model completely identical across the board. Like for all the products that we make. We focus on the no sugar, we focus on the no junk ingredients, we focus on the no nitrates and nitrites, we focus on no preservatives. So all these ingredients that we put in, with the meat also being grass-fed and pasture-raised, it's a game changer. It is a game changer.

Speaker 1: 10:14

I think that most of them I know just from my take alone eating certain other kinds of protein meats. There's so much nitrates in them usually. If not that then they'd post it with a ton of sugar, and the whole idea of eating these proteins is to lower your insulin resistance. So you're like all right and that just like ruined me. So, um, yeah, it's very intriguing that, how you were able to to manage that, and that's great. I don't know how you figured it out, but I'm I want more people to know about it.

Speaker 3: 10:43

You know, let me, let me say to you this way I was my, I was on a call yesterday with my R and D um flavor development department and I say this is what I need. Like, if we're going to make soy, 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 like allulose, which is clean, which is zero glycemic and it's healthy and non sodium based sugar, which is perfect for everybody. She says, Joe, you know how expensive this is going to be for your end product. I said I said, yes, I could only imagine that this is probably going to be four X of what you look like, what the potato chip companies are using for flavors and anybody else is using for flavors, because to them, they're not going after the healthy community.

Speaker 3: 11:35

I understand that anybody who's looking for our product from the healthy audience, from people who are mind frame of eating healthy and healthy snacks and and always looking out for something, you know it's like you're going to the store, you're like I'm kosher, right?

Speaker 3: 11:55

So every time we go to a store, we have a habit we just look at every product that looks good and 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 in the healthy mind frame community they're going out and looking for products. They're seeking so hungrily for a product that doesn't really exist in the stores, and then you hope to find it online because somebody like you says, hey, I found this product that you may love, and they're so happy to say, wow, really, let me go check this out. This is exciting and that's where our mind frame is, knowing that, even though right now it's not about making money, eventually we'll make money, I'm sure, but right now the goal is about creating the proper following and creating the product for the full and entire crowd of healthy.

Speaker 1: 12:49

The best quality, the best quality meat and product that can, you know, sustain for individuals, and so that's important. I mean, it's important to know that, um and it you know things, you know your followers will come, those that really believe in that product and you know they, they will be there. I mean, and it sounds like you're, you put your heart into it in the sense of why you've started it and I I think that's pretty great, correct. John, I haven't heard from you and I'd like to know.

Speaker 2: 13:19

Joe is so good, you know, so I just sometimes hand the baton.

Speaker 3: 13:23

Yeah, no, I knew that. I knew he was looking at me and he was just like mesmerized, mesmerized. Joe is talking, he's mesmerized.

Speaker 2: 13:31

Everybody wants to hear your wisdom, you know it's a quote part of the Beatles song You're getting better all the time. He's great. I mean I'm going to echo what he said and just give you. I'll give you a little background about myself. I'll give you a little background about myself. So I founded a company in the 90s called you Are what you Eat, and we were one of the pioneers to.

Speaker 1: 14:01

When you go to a supermarket and you see a health food section, I feel like I've said that plenty of times, so you must be the reason I've said it.

Speaker 2: 14:15

That's. You know, we were putting.

Speaker 1: 14:16

I worked with Gary, the founder of Cliff Bar, when he was in his garage. Yeah, I've had a Cliff Bar before but I'm saying I think I've definitely said that, so you probably are the reason why I've said that.

Speaker 2: 14:23

Amazing, wow. So when we built it built the company to an Inc 500 fastest growing company in 1998. And along that trail I've always been personally, I come from a family of physicians and my father taught medicine at USC. I was pre-med at UC San Diego. I went a different route and later, after a major misdiagnosis in my mid-20s from, like the quote, best doctors in the world, I went on my own journey and I'm still on it, meaning I learned homeopathy, I learned herbal medicine, I learned vitamin therapy.

Speaker 2: 15:07

I learned a lot of different ways of health and healing and wellness Nutrition, of of health and 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 do for this, what do I do for that? And and then my son, a few years ago, said you know, dad, you got to start doing this more, get this out to the public. You know, I mean I've been in business for, you know, many, many years and I try to stay in the health world.

Speaker 2: 15:35

I've consulted a number of companies to bring products to the market in the health and nutrition space and so I started giving seminars holistic health seminars, nutrition seminars and in our community, as Joe would proclaim, that it's really, really needed. I mean, people are hungry pardon the pun for another way of trying to eat, another way to heal. They're open to it, let's put it that way, but they haven't seen it. So this is what we've been trying to do and then, with the product that I got involved with about a year and a half ago, which has been great is I've been trying to help the company get into what Joe had said this area of people and talk to people who are not resistant. And talk to people who are not resistant. You know, if you meaning people who need this product, you need 60 to 100 grams of protein a day, so you need products like this. So when we talk to people we're having, we're not. It's not about selling, it's about a lifestyle.

Speaker 1: 16:48

Yes, so it is not. You don't need to sell the product, Right? No-transcript. It's a little bit up front but in 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 are understanding that, if you, you know do a little bit of lifestyle with modifications. Yeah, it's needed.

Speaker 2: 17:38

A hundred percent, a hundred percent, and we're seeing that and that's what I was the battle of. You know, somebody going into a market and finding your product don't care if I'm eating a potato chip or a cookie or a grass fed beef strip that person is very hard to handle. But somebody again, like yourself and others in this field or in this direction, they don't care. You know we have zero issue with you. Know we try to do our best with our pricing. As Joe said eloquently, it takes six ounces to make two ounces because we put a lot into it.

Speaker 3: 18:25

Yeah.

Speaker 2: 18:26

And there's none of the things that are out there today that you look at, all the many of the mass market snacks used, which are maltodextrin, dextrose.

Speaker 1: 18:37

Nervatives nitrates.

Speaker 2: 18:39

Yes, yeast extract and these are all highly refined products that cheapen the cost of your product and make it actually. They're addictive products. They're like relations to sugar. You take something like maltodextrin. You could have that in chips and it says no sugar, but it has a. Maltodextrin has a glycemic index over 100, which is 40% higher than table sugar.

Speaker 1: 19:08

I mean there's your insulin resistance.

Speaker 2: 19:13

There's your there it goes. You have something. Somebody thinks oh, I'm not having sugar and I'm getting something that is actually 40% higher than table sugar in their glycemic index One second.

Speaker 3: 19:26

Maltodextrin One second. Let the people hear this. I just want to, as a simple person asking this this maltodextrin is not counted as a sugar.

Speaker 1: 19:35

No, really oh yeah, so explain that. To explain that to individuals, because I always I'm a big preacher on insulin resistance and glycemic index. So talk to, as, like you said, as a layman person. Explain to an individual when they say, um, all right, instead of having one gram of sugar, this has 10 grams of sugar, all right. Now you're saying this individual's meat product or product has X amount of, so you're saying it's 40% more sugar in it than or.

Speaker 2: 20:12

So the glycemic index in itself is a measurement of what is going to initiate from the pancreas, initiates insulin to latch onto the food and to help with the digestion. So food that happened to be higher in sugar happened to use that process more and more until God forbid. There's what's called insulin resistance, because it becomes so utilized that the body resists. It's like a car, that kind of breaks, and when it breaks this is where we have what's called either prediabetes or diabetes, and usually this is type 2. I'm not going to get into really type one, but type two, which is the much more common type, where the body just can't handle what it's like an overflow it's like, and therefore what happens when that happens? A number of things happen. So it goes into weight gain, it goes into higher blood pressure, it goes into um, higher triglycerides oh man, it's a gambit.

Speaker 1: 21:40

Hyperentylemia cause many of the things. There's a list a gambit of a huge amount of things oh, and that's what affects also the cholesterol as well, right? Um, it affects many things. Hypokalemia or increased insulin in the body or increased insulin can affect so many parts of the body.

Speaker 3: 22:01

So is there a difference if you reduce the sugar intake versus cutting the sugar intake, or is there no difference if you reduce or maintain the same versus needing to cut it completely? It's an interesting question.

Speaker 2: 22:16

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 a number of physicians I think it's ridiculous that what normal blood pressure for everybody is 120 over 80. That's okay, might be a point, but to think that everybody should have 120 over 80 blood pressure is like saying everybody should be six foot two. Yeah, it doesn't make any sense.

Speaker 1: 22:46

They're not looking at age, they're not looking at diet. It doesn't work, for I mean they're not looking at age. They're not looking at weight, they're not looking at respect. That't work, for I mean they're not looking at age, weight, respect the others. That doesn't work, I agree.

Speaker 2: 22:56

Exactly, exactly so. So so for different people you could have, when you, when you measure insulin, you measure a figure called A1C, which is is like the, the medical term for where you should be on the scale, and if you're higher than, let's say, 5.5 or in the five range, then you're becoming pre-diabetic to diabetic, and if you're lower, or normal, you're going to be lower than that. So what we're looking for is really, through diet and through making the adjustments, the proper adjustments in the diet, you can reverse those figures. And, damaris, I would ask you, with your clients, I believe that 98% of diabetes is completely curable by diet.

Speaker 1: 23:49

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 just say it's highly manageable. So, but the the big uphill battle is that you have 85 percent of the population that are insulin resistant. So um, and that's a large percent of our population. Um, and it's food related and stress. So when you're trying to like beat that battle, you have to beat it in a nutritional and a lifestyle way. But you uh, management comes down to understanding and your product has has a benefit because of the.

Speaker 1: 24:28

It's not no sugar. You asked, joe, is it no sugar? I don't think it's no sugar because I'm not an all or nothing, but I think is it no sugar? I don't think it's no sugar because I'm not an all or nothing, but I think it comes down to if you don't reduce that sugar intake and you don't lower that insulin, then you're causing other problems down the road. If you keep it more in on the lower end I'm a little stricter, if I, if I can keep those numbers lower. So I'm more in the 5.0 to 5.4 range. If you could keep your A1C there, insulin numbers, I like it in the 10 range and in your glucose 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: 25:13

No, I'm just saying this is the more ideal and I love that because I I'm I'm a big, 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, because when you're on it, if you, it's very hard to maintain for people.

Speaker 1: 25:40

Yeah, you know so your product sounds very like doable, like hey, here's your meat, it's part of your protein, like part of your meal plan, let's get it in there.

Speaker 2: 25:52

I think that's a really especially after post-workout or you know, yes, and teaching people how to eat better and teaching them alternatives that, okay, I want to eat now. So what are you going to put in your mouth? You want to put something that's going to spike your insulin, or you, you want to put something that's going to spike your insulin, or are you going to put something that's going to maintain an even flow?

Speaker 3: 26:17

that's not going to make you. Can I interrupt with a good story? 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 that was taking. He says I'm going to, gonna put you on my instagram. So this is putting me on the spot.

Speaker 3: 26:36

Before I tried it. He says I'm gonna put, you're gonna send me a video every day of what you weigh by eating this product alone, nothing else, for 10 days, or a week or 10 days I don't remember if it was a week or 10 days, um, and I said, okay, we're on, this is being exposed, this is being vulnerable to a very state that I, you know I was not ready for that, but I took the challenge and I said, okay, I literally ate that. So I'm coming from a place where I was eating quite a bit of carbs a day. You know, even though I was producing healthy products, I still was addicted to my carbs and I couldn't give that up so fast. So I actually what I actually said, okay, ready to go, and I, the first day was a little hard, um, and then the second day was already easy.

Speaker 3: 27:27

After doing it for a week, um, I lost 12 pounds doing it, but I wasn't even hungry. I was not even hungry and all I ate was maybe two or three bags a day. That was my whole food intake. Now, is it sustainable to do only that? 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 a week. I had enough protein in my body where my body said thank you, and it just shed all the other fat that it didn't need.

Speaker 1: 28:02

So that's amazing.

Speaker 1: 28:03

I feel like, um, when your body gets the proper nutrients, it's um I just had another individual talking in about fasting and about certain foods, um intakes and when it gets the right amount of food intake, it's either going to, you know, like you said, loss, lose the 12 pounds, is going to, you know, start um a fudging, or autofudging, basically eating its way, uh, whatever you have there, plus, you know, taking in the nutrients it does need, um.

Speaker 1: 28:33

So obviously, yes, you might need more than maybe your protein pack snacks, but what it's proving is that your body is getting rid of what is needed. And then maybe you have to put in a little bit more nutrients here and there, but that's giving people, um, you know, a snack that that will sustain them. So, like when most of these individuals that um are going for proteins, usually we're, we are intermittent fasting, so we are trying to limit the amount of food intake that we have to help sustain, you know, the sugar and with protein it does help that. So, and it's good to have more of a protein choice and you probably would agree with me too, john, on that um, protein first, you know, to help with breaking fasts, or um, did I change?

Speaker 2: 29:19

Well, absolutely, I mean, you know people, you know I, I I just try, you know, I tell people you want to have, you want to eat something in the morning. If you're going to eat something that's going to be sweet and sugary, you're going to it's going to start your day on the wrong road. If you eat something that is high in protein and good fats, you're going to start on the right road because you're going to have an even. You're not going to have that. You know how is it?

Speaker 2: 29:51

People want to put their head down on their desk at, you know, 11, 12 o'clock, because you know the insulin goes up, and then they have this, they have this energy right away, you know, and then they got the crash. And then this crash is your body, just, you know, just, basically, the ebbs and flows of the body, trying to work through what you're eating. And so you can do minor changes of just switching things, you know, of eating things in the right direction. So if you, if you really had to have something sweet, it's always better to have it after the protein, because you don't, it will, it will, the protein will mitigate it a little. You know a little bit and it's it's better if you have to. So you know again, these are these are little things that we can do to make large changes, you know, in our life and very, uh, very, very key in in keeping people's health and wellness, uh, in the positive direction excellent I've done

Speaker 1: 30:55

it I say and you were about to say something, I said I, I am that, I, I.

Speaker 3: 30:59

I changed a lot of my, my bad habits and eating. To right now I do intermittent fasting. I don't eat anything until one or two o'clock in the afternoon. I'll have a black coffee and then I really try to stop eating by, you know, by eight, nine o'clock but, and I barely ate anything anyway, you know, I'll have, I'll focus on the protein and I try to stay away from the carbs completely. So that's been a big change for me of doing it. So I'm saying anybody can do it.

Speaker 2: 31:33

You would, I think, echo this, that the commercialization of food and how we eat has been just repeated into our brains, that we think this is just the way we have to do things. So people have to have breakfast, have to have lunch, have to have this, and it's really a commerce thing. Who said that you have to eat at nine in the morning or 10 in the morning? Why can't you wait till 12? You know how did you learn that it's better for you to eat at nine in the morning and then one and then six.

Speaker 1: 32:15

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 the last time I had a bagel.

Speaker 1: 32:27

Well, I actually had a bagel the other day and so I'm a I'm a big proponent and fan to believe that. You know, I do fast though. So I do 12 to 12 to 14 hours every 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 the time.

Speaker 2: 32:52

It just cannot, and if you are.

Speaker 1: 32:54

That is why you are gaining the weights. You are Um and you know. There cannot be a surprise there.

Speaker 3: 32:59

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 keto cake. I'm like cake. This was completely the whole, the whole cake, you know, like a regular strip at 78 grams of protein, 14 carbs and zero sugar.

Speaker 1: 33:29

Excellent, wow, oh see, she was thinking of you.

Speaker 3: 33:34

Yes, usually. And I said you know what? That was so good. It tasted better than any cake you buy in a store or even cakes that you make at home. It was so good. I actually had a board meeting and said we should start.

Speaker 1: 33:44

You might have to start making that as our next product. Exactly so and said we should start.

Speaker 3: 33:46

You might have to start making that as your next product. Exactly so I said thank you to my mom. I'll call it mom's cake, maybe. I mean maybe.

Speaker 1: 33:52

I mean, you know the thing is is that it comes down to understanding the science. You know what I mean when I want people to come on the show. It's not. It's like why are you changing? You're trying to change the perspective too. Yes, you have a product, but your product is making change in the way you think about food Right, and that's what you started it.

Speaker 1: 34:09

And that's important. Why is it important? Is that I want people to like kind of wake up to like, hey, like there's better things out there and there's. If I didn't change, I wouldn't be 80 pounds lighter than I was. I had to use nutrition, lifestyle and medicine. I did an integrative approach and people have to understand that there is different ways to get better and I think your product is one of those that could be there for people to think differently.

Speaker 1: 34:36

Um and so I can't wait to try it. Um, I'd love for you guys to chime in a little bit more before we go. So what, uh, would you?

Speaker 2: 34:44

like to say more. Well, I'd hoped that I sent it out. You're going to get it today, I think.

Speaker 1: 34:50

Oh, yeah, yeah, Definitely.

Speaker 2: 34:52

But we would love you know we're grateful to be on the show and for people who would love to try the product, we'd love them to go to Joburgmeats J-O-B-U-R-G-E-A-T-S dot com.

Speaker 3: 35:06

The S for plural savings.

Speaker 1: 35:08

Yes, and I'll put it in the link.

Speaker 2: 35:11

Yeah, and we have a little. You know we have a special link for your listeners is the Merit 15, which is a 15% off discount code. Oh, awesome.

Speaker 1: 35:24

I'll put that in the show notes.

Speaker 3: 35:25

Yeah, Merit 15 yeah, this is what they look like, yeah oh yeah notice, oh, um, notice, it's the steak slices.

Speaker 3: 35:36

So this is the traditional one and this one here is the crusted pepper. Okay, this is like a steak uh, delicious. I mean, the flavor is bursting Once you put it in your mouth. You literally cannot stop Awesome. And for those of you that are a little more daring and love a little spice, so this is Spicy Perry. It's a really nice creep up on you heat that you eat, and all of a sudden the heat creeps up and you're like, oh, wow, that was nice, that's a nice little, but not one that's going to throw you off that.

Speaker 3: 36:08

We're making new flavors, that those are for the daredevils, but one is for the ones who just appreciate heat but don't want it to invade their mouth and hijack them. We're going to make so you have, right now, you have all three flavors right here. Yes, Go on to joebergmeatscom. Don't forget the S, because it's more than one piece of meat in a bag. And Damaris 18, right, 15. Damaris 15. Awesome, damaris 15. Yeah, maybe, john, should you change it to Damaris 18, for those who are still listening right now, should we make another one called Damaris 18. Pleasure, sure, yeah, 18 is high for life.

Speaker 1: 36:53

Oh, okay, love. It All right, so I'll put it on there, damaris, okay, I'll put it in the show notes too, okay.

Speaker 3: 36:59

Amazing. All right, make it Damaris. For those who are still listening right now know that it's the Maris A team.

Speaker 1: 37:05

Okay, and what else? What would you guys like to leave the audience before you go? I mean, obviously we'll put the links in and the codes, but what, but what more? One tip that you, each one of you, can go before we leave.

Speaker 2: 37:18

I would just I would just say that it's not an all or nothing game in your health and wellbeing. No-transcript.

Speaker 1: 37:55

Thank you, john, I appreciate that. And Joe, how about?

Speaker 3: 37:56

yourself. What would you like to say to those listening? I've been getting a lot of messages from people that know me and know the product and they say 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 was starving and then I realized that I had a bag of Joe Berg in my bag. It saved me. I literally had a meal.

Speaker 1: 38:15

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 is it? Cause, when we cause, you know, when we go for our snacks, we don't like to have a lot of chips that were, you know, um, and not that I let my son, you know, for the most part I'm pretty lenient with him, but, um, but for my husband and I, and he'll be like, where is it? So, uh, I'll keep you posted on which one he likes.

Speaker 3: 38:42

Yeah, exactly. So what I'm saying to everybody is even if you're not going to have it now, just make sure you have one in your backup. Keep it in your backup bag.

Speaker 1: 38:51

Even with gym bag, don't worry.

Speaker 3: 38:52

Yeah, exactly, go to your gym. Bag, your go-to bag, your carry-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: 39:08

fantastic, that's phenomenal. Yeah, even with no preservatives. That's pretty great, you know we package it with airtight.

Speaker 3: 39:12

So, oh, it's lapsed, it's lapsing time. We freeze the time inside of it. It's in a time bubble inside phenomenal. Actually, it's tech. We, we, we figured out the tech and it works. Um, um and then. And one more thing is, when you go onto the website, please sign up to the newsletter so you could know when we coming out with new flavors we are coming out. Within the next six months, we're gonna have approximately eight to ten new products that's amazing.

Speaker 1: 39:39

Well, I appreciate you being on the show. Thank you guys so much and I'll thank you there and um uh, anything, um else that you'd like to say before we go. One more one more.

Speaker 2: 39:50

Thank you so much. Great to be on the show of course, uh, keep up the great work that you do and your clinic oh, I appreciate, yeah, the clinic and online resources and podcasts.

Speaker 1: 40:02

It's really my. The goal is really to just bring out more um individuals like yourself and and stories and content where people are thinking outside of the box and it's just not a one-size-fits-all. So amazing, you guys and thank you.

Speaker 3: 40:19

Thank you everyone. Be healthy, stay healthy, eat healthy and you'll be healthy you really will.

Speaker 1: 40:26

One you will One day, all right. So thank you guys for being on and make sure each one of you find a mindful way every day.