Latest / Non-Toxic Living / Chef James Barry on Cooking with Clean Ingredients for Health

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Chef James Barry on Cooking with Clean Ingredients for Health · Non-Toxic Living

• 0:00
  Don't seizing your food if it's just a meat and you're seizing the outside because what happens the minute you put it on heat, whether it's a grill or on a pan, it burns.
• 0:09
  First of all, anything that is extreme is not sustainable.
• 0:12
  Eat real food and make sure it's clean.
• 0:14
  The parasite thing, if you have a strong immune system, you have parasites, but those parasites are part of your microbiome.
• 0:20
  Exactly.
• 0:21
  That makes you healthy.
• 0:22
  Yes, parasites make you healthy. Yes, viruses make you healthy. Yes, bacteria makes you healthy.
• 0:27
  Like, we're more bacteria of virus and parasites than we are human.
• 0:32
  When we talk about food, I'm more interested in the how.
• 0:36
  How are you? How are you preparing it?
• 0:39
  Because I think that's a piece of health.
• 0:41
  Yes, yes.
• 0:42
  We need to really think about what can individuals do right now to live a more healthy life?
• 0:48
  I believe that we need food.
• 0:53
  Chef James, welcome to the podcast.
• 0:55
  Non-toxic living.
• 0:56
  And this audience loves the cook.
• 0:58
  We have foodies.
• 0:59
  We got probably 50% of this audience cans and ferments and does all that fun stuff.
• 1:07
  Organic lifestyle is huge.
• 1:09
  So it's going to be an honor to talk to you, talk a little bit off camera.
• 1:12
  This is what you've been doing for 20 years before it was cool and trendy is eating healthy, right?
• 1:18
  Because if you think about it, sourcing good ingredients, if you watch all the chef movies on Netflix,
• 1:24
  you see the intent, the food in the soil makes the food, right?
• 1:29
  Yes.
• 1:30
  That's the nutrients, that's the regenerative way and great chefs are all doing it.
• 1:34
  Why? It tastes better.
• 1:35
  There's minerals, there's flavor, it's beautiful.
• 1:37
  Let's talk about all things, cooking, non-toxic living, seed oils, organic, you know,
• 1:44
  the most powerful herbs in the world, like rosemary and thyme.
• 1:47
  I just did some stuff on that.
• 1:48
  There's so anti-inflammatory, I know that you use thyme and one of your chef ingredients
• 1:56
  we'll talk about at the end of the show.
• 1:57
  I love adding those to ground meat as well, because it just helps, you know, it helps exactly what you said.
• 2:03
  Like a lot of people don't think about that if you add it to the meat.
• 2:06
  Oh my gosh, what a great hack.
• 2:07
  Let's talk about that.
• 2:08
  We'll talk about how adding these herbs and stuff to meat can help with anticharcinogenic effects
• 2:15
  and anoxin and effects and all these beautiful, it's food chemistry and that's what you learn as a chef.
• 2:19
  You actually, it's chemistry and no one really, there's a chemistry of food, right?
• 2:25
  There's energetics with food, so let's talk about your history.
• 2:28
  Like how did you get into shefing?
• 2:30
  Yeah, it's 20 years ago.
• 2:31
  I was, to this day, my mom was like, how did you become a chef?
• 2:34
  Because I lived in a household where we knew dinner was ready, because the smoke detector went off.
• 2:39
  Like, so it was not the best foodie environment.
• 2:42
  Yeah.
• 2:43
  But I think it's contrast, you know, because I didn't grow up around food, I was just fascinated with it
• 2:48
  and I learned how to scramble an egg at seven and I was hooked.
• 2:51
  With chopsticks, you ever do the chopsticks?
• 2:53
  I didn't do it that.
• 2:54
  I mean, this is, I'm 70, though.
• 2:55
  I just found that out.
• 2:56
  Oh my gosh, we got to talk about that one.
• 2:58
  Yeah, how to cook your eggs the healthiest one.
• 3:00
  Well, you know, supposedly the pleats on a chef's hat represent all the different ways you cook an egg.
• 3:05
  So they're supposedly 99 pleats on, you know, talking about the tall.
• 3:09
  I do know it.
• 3:10
  Yeah, so those pleats are supposed, that's, that's what I've heard.
• 3:12
  That's the rumor.
• 3:13
  The rumor is it represents how many ways you can cook an egg.
• 3:17
  But I didn't think it was a career.
• 3:19
  I don't know why at the age of 13, I was like, I can't become a chef.
• 3:23
  I'll just do it as a hobby.
• 3:24
  I think because I saw myself as a family man at 12 and I didn't want to work nights,
• 3:29
  which is really, if you think about it back in a day, that's what it meant to be a chef.
• 3:33
  You had to own a restaurant, work nights.
• 3:34
  It was marriage and family killer.
• 3:36
  Yeah, basically.
• 3:37
  And for some reason, I instinctively knew I don't want to do that.
• 3:40
  But then I was in my 30s and 9-11 had just happened.
• 3:43
  I reevaluated my whole life.
• 3:44
  And it's like, I only want to do things that have heart.
• 3:47
  And I only want to do things that I'm here, like that I believe in truly.
• 3:51
  And I reevaluated and it was like, oh, I've always looked cooking.
• 3:55
  Why don't I do something like that?
• 3:57
  And you watch Radatouli and it was over.
• 3:59
  I mean, who hasn't gotten inspired from that movie?
• 4:01
  I know my kids and myself.
• 4:02
  They're like, let's go.
• 4:03
  I was, I think I was already a chef by then.
• 4:05
  And I was like, God, now I'm dating myself.
• 4:07
  Went to culinary school.
• 4:08
  I knew I didn't want to work in a restaurant.
• 4:10
  And this school was known for fusing nutrition with food,
• 4:14
  which you would think was food already nutritious.
• 4:16
  But to your point, most chefs don't actually know how to cook food
• 4:20
  to keep it nutritionally.
• 4:21
  That's a big deal.
• 4:22
  It's a big deal.
• 4:23
  Like soaking your grains, fermentation.
• 4:26
  They don't know a lot of these things.
• 4:28
  Back in the day, if everyone remembers,
• 4:30
  like healthy food was grilled chicken breast,
• 4:33
  steamed vegetables, and a baked potato.
• 4:36
  And that wasn't that long ago.
• 4:38
  That's 80s and 90s.
• 4:39
  Yeah.
• 4:40
  The work, the big workout, you know, steroids season.
• 4:43
  And rice.
• 4:44
  That's what it was, right?
• 4:45
  For carbs.
• 4:46
  And it was like dash, you know, no salt season.
• 4:48
  That dash.
• 4:49
  Yeah.
• 4:50
  But so like I...
• 4:51
  No salt, salt will kill you.
• 4:52
  Yeah.
• 4:53
  Even though drinking water without salt will kill you,
• 4:55
  especially like our own distilled, you know.
• 4:57
  Totally.
• 4:58
  And so healthy food can be flavorful.
• 5:00
  It can be delicious.
• 5:01
  It's just got to be about the ingredients you use.
• 5:04
  That's it.
• 5:05
  And so I went in with that concept.
• 5:07
  And it was beautiful.
• 5:08
  I got out at school.
• 5:10
  I was an incredible manifestor for some reason at that point,
• 5:13
  where I could think it and it would happen.
• 5:15
  I wanted to go tour with a music band as a chef.
• 5:18
  Two weeks later I got a call.
• 5:19
  Hey, do you want to be the band's work tour chef?
• 5:21
  I'm like, yeah.
• 5:22
  I wanted to cook for celebrities.
• 5:25
  Got a call.
• 5:26
  Tom Cruise is looking for a chef.
• 5:28
  Eventually I cooked for George Clooney, Gerard Butler.
• 5:31
  Even Barbara Streisand.
• 5:32
  And then I was like, well, wait.
• 5:33
  I feel like I'm only cooking for wealthy people.
• 5:36
  That kind of 1%.
• 5:37
  And I just felt instinctively.
• 5:38
  I'm like, I want to help more people.
• 5:40
  Yeah, that's cool for a while than you realize.
• 5:42
  Yeah.
• 5:43
  Your ego gets struck, but ultimately I want to help people.
• 5:46
  I want to help everyone.
• 5:47
  And I know that how I was cooking was helping,
• 5:50
  because I was getting that feedback.
• 5:51
  I was hearing from mothers who couldn't lose their baby weight
• 5:54
  and they were losing it with what I was feeding them.
• 5:56
  And I was not giving them like a low carb or high protein guy.
• 6:00
  Or a little calorie.
• 6:01
  Exactly.
• 6:02
  I was cooking everything from scratch.
• 6:04
  Everything.
• 6:05
  Dressing.
• 6:06
  Sauses.
• 6:07
  Literally everything.
• 6:08
  And it was just by keeping really clean ingredients.
• 6:11
  I didn't think for me.
• 6:12
  I'm not a celebrity.
• 6:13
  Sorry.
• 6:14
  You are to everyone listening.
• 6:16
  But yeah.
• 6:17
  So I cooked for a lot of great names, but I eventually left that
• 6:19
  and I wanted to start a meal delivery service,
• 6:21
  because I thought I'd be able to help more people.
• 6:23
  But then what happened to me was that it killed me.
• 6:26
  And I'm sure anyone listening to this entrepreneur
• 6:28
  knows what I'm talking about.
• 6:29
  Your goal is to help others.
• 6:31
  But who doesn't get help during that time?
• 6:35
  It's you.
• 6:36
  Because you're not taking care of your health.
• 6:38
  You're not eating right.
• 6:39
  So you're just your own health default.
• 6:41
  Guilty.
• 6:42
  Because you're growing up.
• 6:44
  There's so much going on in your life right now.
• 6:46
  How are you maintaining your self-care?
• 6:48
  Or are you?
• 6:49
  I do.
• 6:50
  It just comes in seasons.
• 6:51
  I call it the burst working.
• 6:53
  So I'll burst and then I'll back off.
• 6:56
  So what I'd like to do is burst four days hard
• 6:58
  and then take Fridays off with the kids.
• 7:00
  And then I force workouts twice a week,
• 7:03
  no matter what, Tuesdays and Thursdays.
• 7:05
  And then I try to do fun things for exercise.
• 7:08
  So when I eat super clean, right, I'm not.
• 7:11
  I'm not the type of guy with my body type they can eat.
• 7:13
  If I, if most people ate like me,
• 7:15
  me, they would be shredded.
• 7:16
  But if I eat grains, you know,
• 7:19
  there's certain probably things going on in my body
• 7:21
  that I haven't figured out yet.
• 7:22
  But I'll, I can gain weight.
• 7:23
  Not mean, you know, so I have to be careful with what I eat.
• 7:26
  So I'm held accountable by how I feel.
• 7:28
  Because I know in order to perform as non-toxic dad,
• 7:32
  when I'm wearing that chef's hat, right?
• 7:34
  And being a dad, a different hat.
• 7:37
  Supporting my organizations that I work with,
• 7:41
  it's another hat.
• 7:42
  And so I do get out of balance, just like anyone else.
• 7:45
  But life force is balanced back in.
• 7:47
  So I do have, those are some of the things that I do.
• 7:49
  I make sure that I get movement.
• 7:50
  I get out in the sun.
• 7:52
  I ground every day.
• 7:53
  I'm in the sunshine, even in the winter.
• 7:55
  Because I live up in the mountains.
• 7:56
  I'll take my shirt off in the winter.
• 7:58
  Are you getting out of sleep?
• 7:59
  How's your sleep?
• 8:00
  Pretty good.
• 8:01
  Yeah.
• 8:02
  So it just depends on how hard I'm going, right?
• 8:05
  If I can relax, eat early before you ask this for yourself
• 8:10
  for everyone else.
• 8:11
  No, I'm just teasing you.
• 8:12
  I'm just teasing.
• 8:13
  I'm just trying to make a joke.
• 8:15
  Totally.
• 8:16
  I'm kind of interviewing you.
• 8:17
  That's what I mean.
• 8:18
  Like, what do you, is this for you?
• 8:20
  No.
• 8:21
  I mean, I haven't really shared a lot of that stuff, right?
• 8:24
  Because I haven't had a long, long form communication
• 8:27
  with the folks that follow non-toxic dad.
• 8:29
  That's what we're doing this.
• 8:31
  And so, yeah, eating five o'clock with the family,
• 8:35
  making sure I'm not eating before bed
• 8:37
  and allowing the body to rest and digest.
• 8:39
  I shut off the electricity in my room at night.
• 8:41
  That's been a great improvement.
• 8:42
  Blackout shakes.
• 8:43
  A lot of people don't realize how much that affects things.
• 8:46
  I do the same thing.
• 8:47
  It's powerful.
• 8:48
  It's a big deal, right?
• 8:49
  Yeah.
• 8:50
  And it's becoming a bigger deal.
• 8:51
  Like you said, the dark, the shade.
• 8:53
  Yep.
• 8:54
  And then I chilly sleep myself.
• 8:55
  Unfortunately, you can live without it.
• 8:58
  But it's a lot easier to live with it.
• 9:00
  Yeah.
• 9:01
  You got to put it away from your bed.
• 9:02
  I had to buy an extension because it does put off
• 9:04
  a little bit of EMF.
• 9:05
  It does.
• 9:06
  It drops off pretty quickly.
• 9:07
  So those are some of the, yeah.
• 9:08
  So sleep is still something that for entrepreneurs,
• 9:11
  I think we have a lot on our brain.
• 9:13
  Well, to that point, how do you deal with monkey brain?
• 9:15
  Because I was just going to bring that up.
• 9:17
  We're both entrepreneurs.
• 9:18
  And that's the challenge, right?
• 9:20
  There's a point where I think that the answer
• 9:23
  is in what you said earlier.
• 9:24
  If you're doing it for others,
• 9:26
  and it's the most important thing as your family,
• 9:29
  what I've told my brain and rewired my brain to think,
• 9:32
  the highest and best use of my time is being a dad.
• 9:35
  And worrying about these other things adds no value to my life.
• 9:39
  It doesn't accomplish what I want.
• 9:41
  And so it took me years of telling myself that.
• 9:44
  It's a waste of energy.
• 9:46
  And our kids are on the same age, right?
• 9:48
  How old are yours?
• 9:49
  Almost 39 and 13.
• 9:51
  Okay, you have three.
• 9:52
  That's okay.
• 9:53
  Three girls.
• 9:54
  So I got a 12 and 8 year old.
• 9:55
  So your kids for you then are kind of your why,
• 9:58
  like everything, the center.
• 10:00
  Would you say that?
• 10:01
  Because I...
• 10:02
  Although the most invigorating, amazing part of my life,
• 10:05
  they bring me the most joy.
• 10:07
  Like, I don't need to travel.
• 10:08
  I could care less about celebrities.
• 10:09
  And like, none of that.
• 10:10
  Like, there's nothing more better than looking into my kids' eyes
• 10:14
  and connecting and being present and learning.
• 10:16
  Like, there's nothing that beats that.
• 10:18
  There's nothing.
• 10:19
  Like, there's no fun.
• 10:20
  There's no travel.
• 10:21
  For me, it trumps everything.
• 10:24
  Sorry for saying the word Trump.
• 10:25
  Someone's going to get offended.
• 10:26
  You can't say Trump anymore or the other.
• 10:29
  You know, so I'm just trying to make everyone laugh, right?
• 10:33
  You know, little comedic stuff.
• 10:35
  But I think that spiritual energy is the ultimate energy.
• 10:38
  And I think you may agree that your spiritual guy can tell.
• 10:41
  And I think spiritual energy is my main motivator
• 10:46
  than anything else, right?
• 10:47
  Because you want to make a difference.
• 10:49
  And I think there's a difference between, you know,
• 10:51
  where Judeo-Christian America.
• 10:53
  And I think sacrificing for God was what we were trained to do.
• 10:58
  If you were Catholic, you know, sacrifice, you know,
• 11:02
  was as a big deal, like pain in your life,
• 11:05
  suffer for God, evangelical Christians, you know,
• 11:09
  stay up late, drink coffee, read your Bible, right?
• 11:12
  Sacrifice, sacrifice, sacrifice for the church, right?
• 11:15
  But life isn't like that.
• 11:17
  It's crazy.
• 11:19
  There's a switch that goes off.
• 11:20
  God is working for all of us for each and every person.
• 11:23
  And I don't have to put in as much effort.
• 11:26
  And there's this divine flow through all humans.
• 11:28
  It doesn't matter what you believe.
• 11:29
  But there's this divine flow once you're open to it.
• 11:31
  Like you said, you're a great manifestor.
• 11:33
  This comes out of you.
• 11:35
  And it makes life isn't less painful.
• 11:38
  You just have more trust in it.
• 11:40
  And it seems to turn out.
• 11:41
  So once you can get that, those things flowing,
• 11:44
  the nightlessness of entrepreneurship finally went away.
• 11:48
  And finally, when I stepped into my authentic self
• 11:51
  and really connected and trusted God,
• 11:55
  a lot of that anxiety went away.
• 11:57
  And I have probably more stress now,
• 11:59
  ever than in my life.
• 12:01
  More challenges.
• 12:02
  It doesn't get easier.
• 12:03
  Yeah, even financially you take even bigger risks.
• 12:05
  And I can't believe I look at my life.
• 12:07
  I'm like, oh my gosh, like I'm still sleeping on that.
• 12:10
  Like, you know, I had one tenth of this stress
• 12:13
  and I would never have slept.
• 12:15
  But let's get off of that.
• 12:17
  I mean, because family, that connects with family,
• 12:19
  I think that's really good.
• 12:20
  But this sheffing stuff, like you have some great,
• 12:23
  like how do you make food nutritious?
• 12:25
  You mentioned already adding time or rosemary,
• 12:29
  rosemary is really strong.
• 12:31
  But even oregano, I mean, like,
• 12:33
  but what I focus on is I look for food
• 12:37
  that is an ingredient versus has ingredients.
• 12:39
  That's the first thing.
• 12:40
  Yeah.
• 12:41
  And I think 20 years I've seen a lot of trends come ago.
• 12:43
  When I first started as a chef,
• 12:45
  the popular book at the time was the fat flesh diet.
• 12:48
  All the celebrities were wanting to do that.
• 12:50
  So I was having to learn that.
• 12:52
  Then you name it.
• 12:53
  We've seen all these.
• 12:54
  Paleo, yeah.
• 12:55
  Paleo, keto.
• 12:56
  Now it's carnivore, animal-based,
• 12:58
  and it keeps flip-flopping.
• 12:59
  But what I find is, first of all,
• 13:01
  anything that is extreme is not sustainable.
• 13:04
  Yep.
• 13:05
  Hands down.
• 13:06
  So if I see...
• 13:07
  It isn't.
• 13:08
  Even the extreme vegan or extreme carnivore
• 13:10
  always find out.
• 13:11
  Always exactly.
• 13:12
  And extreme keto have now said,
• 13:14
  you can't do keto.
• 13:15
  I'm like, told you.
• 13:16
  Totally.
• 13:17
  So clearly, we don't do well with extremities as humans.
• 13:20
  We just don't.
• 13:21
  And so early on, I don't...
• 13:24
  I think that in many ways people thought,
• 13:26
  well, this is too simple.
• 13:27
  But I was like, no, the trend is just to eat real food.
• 13:30
  Eat real food and make sure it's clean.
• 13:33
  That's the thing that never changes.
• 13:35
  And I feel like it always kind of comes back.
• 13:37
  That's the reset button.
• 13:40
  Is you get rid of the junk.
• 13:42
  You know, and I guess for most generically,
• 13:45
  what junk is, and I know you go deeper than this,
• 13:47
  but on generic level, junk is ultra-processed foods.
• 13:50
  Right.
• 13:51
  So move a first start there,
• 13:53
  and you can get more and more granular as you go.
• 13:55
  Oh, it gets more fun as you start to see results.
• 13:57
  Yeah, totally.
• 13:58
  But when you start playing basketball,
• 14:00
  once you start draining threes, gets funer.
• 14:02
  Let's talk more about food.
• 14:03
  Let's get some takeaways here.
• 14:04
  So why would you put time with your round meat, for instance?
• 14:07
  Well, you meant that so there's there's properties in these herbs.
• 14:10
  So you mentioned earlier that anti,
• 14:12
  it's an anti natural antibiotic, right?
• 14:14
  Anti-oxidant.
• 14:15
  Anti-oxidant, right?
• 14:16
  So, so meat, like like one thing, for example,
• 14:20
  when anyone grills, I'm always telling people like,
• 14:22
  don't season your food if it's just a meat
• 14:25
  and you're seasoning the outside.
• 14:26
  Because what happens the minute you put it on heat,
• 14:29
  whether it's a grill or on a pan, it burns.
• 14:31
  Yeah, you're burning all the herbs.
• 14:32
  And then you're turning them into carcinogens.
• 14:34
  Carcinogens?
• 14:35
  Exactly.
• 14:36
  So when you put on herbs before you cook, even pepper, right?
• 14:40
  It's burning.
• 14:41
  You're destroying it and turning a good food into a toxin.
• 14:45
  Totally.
• 14:46
  And how many of us do that?
• 14:47
  Let's salt and pepper our steaks.
• 14:48
  Did you salt and pepper the steaks guilty?
• 14:50
  You know, babe, did you salt and pepper the steaks?
• 14:52
  I used to put olive oil on my steak with salt,
• 14:55
  put olive oil so it would stick.
• 14:57
  And it was the flames and the smokey and the good.
• 15:00
  And then I realized it's all black.
• 15:02
  You know, it's a carcinogenic mess that I'm making.
• 15:05
  And yet, it tastes so good.
• 15:07
  Like grilling tastes so good, right?
• 15:09
  So you're in this kind of juxtaposition of like...
• 15:11
  But if you do the herbs, right?
• 15:12
  Yeah.
• 15:13
  Well, I mean, well, even more importantly,
• 15:15
  actually I go toward culture veg.
• 15:17
  Cultured vegetables support that kind of like,
• 15:20
  help it not be as carcinogenic.
• 15:23
  So it's like, my whole thing is like,
• 15:25
  if someone's grilling, I recommend make sure you're eating,
• 15:27
  you know, natural sauerkraut.
• 15:29
  With it.
• 15:30
  Yeah, with it.
• 15:31
  Yeah.
• 15:32
  But most food cultures, they're usually
• 15:36
  and sexually connected.
• 15:38
  There's some connection to support your health.
• 15:40
  Like sushi.
• 15:42
  So raw fish usually has parasites in it.
• 15:45
  It's something that we most of us have parasites from...
• 15:48
  Some of our...
• 15:49
  It's what's funny is the parasite thing,
• 15:51
  if you have a strong immune system,
• 15:53
  you have parasites.
• 15:54
  But those parasites are part of your microbiome.
• 15:56
  Exactly.
• 15:57
  That makes you healthy.
• 15:58
  Yes, parasites make you healthy.
• 16:00
  Yes, viruses make you healthy.
• 16:02
  Yes, bacteria makes you healthy.
• 16:04
  Like these are part, we are not.
• 16:06
  We're more bacteria, virus,
• 16:08
  and parasites than we are human.
• 16:11
  I mean, it's crazy.
• 16:12
  When and bound.
• 16:13
  When and bound.
• 16:14
  Right, and so sushi, though,
• 16:15
  and raw fish can have those parasites
• 16:17
  and what supports kind of killing them
• 16:20
  is the wasabi and you have sake as well.
• 16:23
  It's built into the culture.
• 16:24
  It encourages the hot peppers,
• 16:27
  that support...
• 16:28
  Because keep in mind,
• 16:30
  like back before a refrigeration on that,
• 16:32
  people are getting sick sometimes, right,
• 16:34
  from some of these meats.
• 16:35
  So they have these ways of cooking them,
• 16:37
  how they cook them, how they preserve them,
• 16:39
  what they cook them with.
• 16:40
  We're all kind of holistic
• 16:42
  to support your survival
• 16:44
  when you're eating some of these things.
• 16:45
  And of course, culturally or religiously,
• 16:48
  you have some religious that won't even eat certain meats
• 16:51
  because...
• 16:52
  Of the toxins.
• 16:53
  Exactly.
• 16:54
  But they'll say it's religious,
• 16:55
  but it's probably because I almost think sometimes
• 16:58
  people don't necessarily know why they're doing something.
• 17:01
  You just find, well, so...
• 17:02
  Like, we're more and more people are getting sick
• 17:04
  if we do this.
• 17:05
  So let's just stop doing that.
• 17:06
  And then they kind of build it around something
• 17:08
  like, well, let's make this a religious thing
• 17:10
  or let's make this a standard.
• 17:11
  And then later on, when we have the tools,
• 17:13
  then it's like, oh, this is why we're doing it.
• 17:15
  Because look, it's got something wrong with it or whatever.
• 17:18
  But I feel like instinctively,
• 17:20
  our body is designed to survive.
• 17:23
  And so if you think about it,
• 17:25
  what I'm really trying to support people in particularly nowadays
• 17:29
  is we're probably the only species, really,
• 17:32
  that looks to someone else to tell us what to eat.
• 17:35
  There's like nine million species in the world.
• 17:37
  Yeah.
• 17:38
  So the fact that we're the only one
• 17:40
  is tells you that, well,
• 17:42
  that means we probably did know what to eat back in the day.
• 17:45
  Yeah.
• 17:46
  But the issue is that we're confused now
• 17:48
  through marketing through ingredient...
• 17:50
  The programming.
• 17:51
  Yeah.
• 17:52
  The programming.
• 17:53
  So magically delicious.
• 17:54
  Yeah.
• 17:55
  We still remember the genitals.
• 17:56
  Magically poisonous.
• 17:57
  Yeah.
• 17:58
  But the only way...
• 17:59
  To those crunches.
• 18:00
  Sorry, I'm going to send them in and sugar.
• 18:02
  I always think of...
• 18:03
  I'm a 90s kid, right?
• 18:04
  Yeah.
• 18:05
  So I don't know how old you are, but I mean,
• 18:06
  I grew up on TV, right?
• 18:07
  Unfortunately, which is not good.
• 18:09
  You know, come on from TV.
• 18:10
  So are you?
• 18:11
  Belvita cheese.
• 18:12
  80s.
• 18:13
  So where were you?
• 18:14
  I was born in 74.
• 18:15
  Oh, I was in 73.
• 18:16
  There you go.
• 18:17
  Same generation.
• 18:18
  Oh, yeah.
• 18:19
  We're going to chat more.
• 18:20
  I'll make it easy for you.
• 18:21
  Just come to my house.
• 18:22
  We'll cook.
• 18:23
  We'll hang out.
• 18:24
  And get a nice place.
• 18:25
  Yeah.
• 18:26
  Yeah.
• 18:27
  Come to Utah.
• 18:28
  But if you think about it, though, we did have an innate knowledge
• 18:29
  of what we're supposed to eat.
• 18:30
  So the only way in my judgment of how we can get back to that,
• 18:34
  and I'm not saying we're going to get back to our primal sense,
• 18:37
  I don't think that's possible in this world.
• 18:39
  We don't live in the world where you can truly do that anymore.
• 18:42
  And if anyone's pretending they are, I think it's a stretch.
• 18:44
  It's a stretch.
• 18:45
  I mean, I'd love to.
• 18:46
  I love it.
• 18:47
  But we don't even have the same species around anymore.
• 18:50
  Right.
• 18:51
  And our bodies are homo sapient.
• 18:53
  So it's like, we were designed hundreds of thousands years ago.
• 18:57
  And the concept is that the food we're eating now is not
• 19:00
  in a sin congruence with that body type.
• 19:03
  However, we do have that innate knowledge.
• 19:05
  But the only way to tap it is to eat your food.
• 19:08
  And you have to use these communication pathways
• 19:10
  that are the neural lingual response that's already.
• 19:13
  Come out.
• 19:14
  Taste.
• 19:15
  Exactly.
• 19:16
  All of it.
• 19:17
  Crunch.
• 19:18
  And I always use the example of salt, for example.
• 19:20
  If I put salt on your tongue, your body will stop you
• 19:24
  from getting too much salt.
• 19:25
  By the third time I put it on your tongue, you're like,
• 19:27
  no, it's not tasting right?
• 19:28
  Right.
• 19:29
  Literally, your body's communicating.
• 19:30
  Same thing with zinc.
• 19:31
  Same thing with zinc.
• 19:32
  Like if you put, you're right.
• 19:33
  You're like, oh, it tastes like water.
• 19:34
  It tastes like water.
• 19:35
  Oh, no.
• 19:36
  It doesn't taste like that.
• 19:37
  Exactly.
• 19:38
  Your body's perfect.
• 19:39
  The zinc test.
• 19:40
  Totally.
• 19:41
  That's a brilliant one.
• 19:42
  But yet, if I have you swallow a salt tablet,
• 19:44
  you get no communication.
• 19:45
  And then twenty-third of minutes,
• 19:46
  why am I bloated?
• 19:47
  That's too much salt.
• 19:48
  So I'm all...
• 19:49
  We're off the osmolality, you know, of your body,
• 19:52
  which is dangerous.
• 19:53
  Yeah.
• 19:54
  And it shows up physically when we try to lift things.
• 19:56
  If we try to lift something too heavy, what do we lose?
• 19:58
  We lose our grip.
• 19:59
  Our body is constantly always wanting to protect itself.
• 20:02
  Take care of itself.
• 20:03
  Survive.
• 20:04
  Chef James, burning question.
• 20:05
  How do you properly cook meat to be non-toxic?
• 20:08
  First of all, what we have already mentioned is adding certain herbs.
• 20:11
  We'll support it, I think.
• 20:12
  Like rosemary and thyme.
• 20:13
  Yeah.
• 20:14
  But actually, sous vide is...
• 20:15
  Well, okay, I take that back.
• 20:16
  Because what they put sous vide in is some of the plastic that they put it in.
• 20:20
  So, you know, sous vide.
• 20:21
  Yeah, sous vide.
• 20:22
  You can do it in glass.
• 20:23
  I hate amot a big fan of silicone, but it's low temperature.
• 20:26
  It's way better than plastic.
• 20:27
  Yeah.
• 20:28
  Because it's not going to react with the, you know, acids.
• 20:30
  But most restaurants are doing it in plastics.
• 20:32
  Yeah.
• 20:33
  But, yes.
• 20:34
  So if you can use it in a non-toxic, you know, listen to your...
• 20:37
  You tell people what they use.
• 20:39
  But either way, sous vide is a very low cook.
• 20:42
  And then, I personally find that to be healthiest.
• 20:45
  Because you can bring it to temperature.
• 20:47
  It's perfectly cooked.
• 20:48
  It doesn't go...
• 20:49
  It doesn't get overcooked.
• 20:50
  It doesn't have to be undercooked.
• 20:52
  And then, technically, if you want a nice crisp, you could do like an air fryer.
• 20:56
  You can do something that's just blowing hot air around it and crisping the outside without burning it.
• 21:01
  And to me, that would be ideal if someone did that.
• 21:04
  But here's something that's interesting.
• 21:06
  I actually personally...
• 21:07
  So I've done lots of different diets in my 20 years.
• 21:10
  Because I had to not only experience the diet, but I had to know how to cook for it.
• 21:14
  Because I get clients that want it, right?
• 21:16
  So I did one that, to this day, I think is the ideal diet.
• 21:20
  But it's not practical.
• 21:22
  And what it is, it's called raw primal.
• 21:24
  And it's basically eating raw meat.
• 21:26
  Yeah.
• 21:27
  I found that I ate less with it.
• 21:29
  I found my stools were perfect.
• 21:31
  And I had my energy was beautiful.
• 21:33
  Like, everything about it...
• 21:35
  What makes sense?
• 21:36
  It was brilliant primal.
• 21:37
  Now, obviously, there's certain cuts you can't do.
• 21:40
  Like, there's some people that eat like poultry raw.
• 21:43
  Like, I would do that personally.
• 21:44
  That sounds nasty to me.
• 21:46
  Or pork raw.
• 21:47
  Like, I wouldn't do that.
• 21:48
  Yeah.
• 21:49
  So raw primal basically raw meat.
• 21:51
  I was finding that everything about it worked.
• 21:55
  Except it wasn't practical.
• 21:56
  I had just had my first daughter.
• 21:58
  So she...
• 21:59
  It was okay because we didn't have to feed her food so we could do it.
• 22:02
  But then you're not going to parties.
• 22:04
  You're not socializing.
• 22:05
  You're kind of strapped in your diet.
• 22:08
  And to maintain that, don't you...
• 22:12
  Have to eat it because there's a microbiome piece.
• 22:15
  Can you go it off of raw primal and on?
• 22:18
  Can you get off and on?
• 22:19
  I think any time.
• 22:20
  Well, I think you would have a tried transition period just like anyone.
• 22:23
  Yeah.
• 22:24
  It's when people go from...
• 22:25
  I've seen people go vegan to meet and get sick and go to the hospital.
• 22:28
  It's like, whoa, whoa, whoa.
• 22:29
  It's like getting off of medication.
• 22:31
  Either way, your bacteria, your microbiome, aren't set up for that.
• 22:34
  They've learned to thrive over here.
• 22:37
  And this is the type of microbiome you have to digest and create nutrients.
• 22:41
  Your body's adapting to this type of diet because this is...
• 22:44
  Oh, this is what you're giving me.
• 22:45
  Okay, great.
• 22:46
  Let's make this amazing.
• 22:47
  And same thing if you're eating raw.
• 22:49
  There's certain microbiomes, certain bugs that will...
• 22:52
  You'll get a whole different microbiome.
• 22:54
  So, yeah, shifting would be an issue.
• 22:57
  Now, something I was just talking to someone just yesterday about this.
• 23:01
  I don't really hear a lot of people talk about it.
• 23:03
  So, we were talking about different diets and how...
• 23:06
  Even carnivore was an extreme and it went to animal-based now, right?
• 23:09
  Yeah.
• 23:10
  That's Paul Saladana's talking about animal-based and he shifted a bit.
• 23:12
  Yeah.
• 23:13
  I know, Paul.
• 23:14
  Yeah, okay.
• 23:15
  So, what's interesting though is he doesn't talk about...
• 23:17
  He just eats it all together.
• 23:19
  And when I was in culinary school, one of the things we taught was like,
• 23:22
  well, there's digestion periods.
• 23:24
  So, fruit digest quicker than meat protein.
• 23:27
  And they were talking about, like, you should never combine them because...
• 23:30
  Because they digest differently.
• 23:31
  And if anything, the fruit's going to digest faster than the meat.
• 23:34
  And so, then you're ferment, you know, you're basically like...
• 23:37
  The meat's still digesting, but yet the fruit is starting to ferment and you're stomach.
• 23:41
  And it actually is going to create more gas.
• 23:43
  It's going to create more health issues.
• 23:45
  And so, I'm not necessarily bringing that stuff, telling people,
• 23:48
  well, don't do this because I'm not a nutritious, but I'm more saying,
• 23:51
  like, you can always go deeper in these conversations.
• 23:54
  Yeah, you can say, break up your food a little bit.
• 23:56
  Like, you know, eat fruit later, like a half hour later.
• 23:59
  Yeah, like, it's like 30 minutes to digest it.
• 24:02
  So, you eat it alone.
• 24:04
  But, of course, now people talk about, well, eat your protein early on.
• 24:07
  But that...
• 24:08
  It all brings up this thing, this topic for me, which is,
• 24:12
  when we talk about food, I'm more interested in the how.
• 24:16
  How are you eating?
• 24:17
  How are you preparing it?
• 24:18
  Because I think that's a piece of health.
• 24:20
  Yes.
• 24:21
  That we need to really think about.
• 24:23
  So, there's a Dr. Bill Schindler wrote the book Eat Like A Human.
• 24:27
  He's a professor of archaeology, and he specializes with food,
• 24:31
  archaeology, and he talks about how, you know,
• 24:35
  one of the things we gained when we started getting fat, blood,
• 24:38
  and organs in our diet is we got a bigger brain, right?
• 24:41
  Yeah.
• 24:42
  And we create tools.
• 24:43
  But what we lost was the digestive system that could handle,
• 24:46
  kind of, rougher things.
• 24:48
  And so, what his point is, is that a lot of people say,
• 24:51
  like, well, don't eat vegetables because they have...
• 24:53
  Oxalates.
• 24:54
  Oxalates.
• 24:55
  But he's like, well, no, but now we have a bigger brain if we...
• 24:58
  And we've learned how to create that stomach to support
• 25:02
  and digest that pre-digest it outside of our body.
• 25:06
  Through fermentation.
• 25:07
  Yes.
• 25:08
  Through soaking.
• 25:09
  Yeah.
• 25:10
  Or through sprouting.
• 25:11
  You know, that we can do these things outside of it.
• 25:13
  And so, now, suddenly, this food that many influencers say,
• 25:15
  don't eat this, now becomes something you can eat.
• 25:18
  It's amazing to watch all this, right?
• 25:20
  To shift and change.
• 25:21
  And, you know, firm...
• 25:22
  I'm into fermentation now, right?
• 25:24
  I do canning, right?
• 25:26
  I've been doing canning for eight years.
• 25:28
  I think it's so fun.
• 25:29
  But I don't like canning, hot canning,
• 25:31
  because it's...
• 25:33
  I'm destroying all the microbes that I want.
• 25:35
  So, I've learned how to do...
• 25:37
  I'm doing...
• 25:38
  I'm always thinking about the bugs.
• 25:39
  So, when I do...
• 25:41
  Either I ferment, or even if I'm doing a pickling,
• 25:44
  I don't heat up the pickle juice,
• 25:46
  and I use raw, you know, mother-in organic vinegar.
• 25:49
  Yes, you don't...
• 25:50
  Do wild culture, like using the air?
• 25:53
  What are you doing?
• 25:54
  For fermenting.
• 25:55
  Yes.
• 25:56
  Yeah, I do do that.
• 25:57
  Yes.
• 25:58
  So, but for pickling,
• 26:00
  when I make my pickling brine,
• 26:02
  a half water, half vinegar, salt, you know,
• 26:05
  and then I heat just heated up gently,
• 26:07
  so I maintain the microbes in the vinegar at least,
• 26:10
  and then if it's my garden, I don't rinse the vegetables.
• 26:13
  So, there's some of the soil microorganisms
• 26:15
  that can grow ferment,
• 26:18
  and then when I'm eating that pickle,
• 26:20
  or that dilly bean,
• 26:22
  I'm still getting some of that versus fermenting,
• 26:24
  you're going to get more,
• 26:25
  because you're going to grow it.
• 26:27
  But, because you can eat this in two days,
• 26:29
  tastes a little better, in my opinion.
• 26:31
  The vinegar gives it that flavor,
• 26:33
  but the ferment is just way healthier.
• 26:36
  I was going to ask, do you ever pickle without the vinegar?
• 26:38
  Because I personally like it better,
• 26:40
  but do you find you like it with the vinegar?
• 26:41
  I like it with the vinegar.
• 26:42
  It tastes better with white vinegar,
• 26:43
  but I like the mother's apple cider vinegar,
• 26:46
  because it's fermented,
• 26:47
  and you're going to get a lot of those probiotics.
• 26:49
  And here's the thing, though.
• 26:50
  Your stomach acid is designed to kill most of those off,
• 26:53
  so you lose 90-some percent of those bugs anyway.
• 26:57
  That's why, like,
• 26:59
  soil-based organisms,
• 27:00
  not washing your food from your garden,
• 27:02
  because those will survive,
• 27:04
  and soil-based organisms
• 27:06
  are transient in your body,
• 27:08
  and you need them.
• 27:09
  So, getting outside, getting into the dirt,
• 27:11
  important for bottom, immune conditions,
• 27:13
  it can shut off, down-regulate genes,
• 27:15
  things like that.
• 27:16
  So, soil-based organisms,
• 27:17
  dirt, eating dirt,
• 27:18
  is very, very critical.
• 27:19
  We're getting exposed to dirt,
• 27:20
  having your kids outside,
• 27:21
  can really help down-regulate gene expression.
• 27:25
  And so, soil, we are connected.
• 27:28
  It's almost like Avatar was real, right?
• 27:30
  Adding in regenerative farming,
• 27:31
  which is, you know,
• 27:32
  a lot of people say,
• 27:33
  all that's a, you know,
• 27:34
  people that are extreme.
• 27:35
  That's this agenda,
• 27:36
  and that agenda.
• 27:37
  No, it's,
• 27:38
  if you look at micro-risey
• 27:40
  and regenerative farming,
• 27:42
  and nematodes,
• 27:43
  and how the soil really works,
• 27:44
  and carbon sequestering in the soils,
• 27:46
  it may be the answer.
• 27:47
  To saving the planet.
• 27:50
  You know, regenerative farming may be the answer
• 27:52
  to saving the planet.
• 27:53
  It's, you know,
• 27:55
  this could be a big solution.
• 27:57
  And I think the foodie movement
• 28:00
  that you were part of
• 28:01
  is what's kind of woke,
• 28:03
  this has, this is a wakening happening,
• 28:06
  right, for menid foods,
• 28:07
  and it's becoming,
• 28:09
  it's a movement that's growing, right?
• 28:11
  Everybody's getting chickens, right?
• 28:13
  And, you know,
• 28:14
  so between the honey,
• 28:16
  your local honey,
• 28:17
  that you're getting off your farm,
• 28:18
  and your chickens,
• 28:19
  allergies goes away, you know?
• 28:20
  So it's just,
• 28:21
  if we're in line with nature,
• 28:23
  and not everyone can do it,
• 28:24
  that's the thing, right?
• 28:25
  Right.
• 28:26
  So I have, as non-toxic dad,
• 28:27
  I have this dream of a farm,
• 28:29
  but not everyone's going to be able to have a farm.
• 28:31
  What can individuals do right now
• 28:33
  to live a more healthy life?
• 28:36
  That, and then we're going to,
• 28:37
  we'll wrap it up.
• 28:38
  So once again,
• 28:39
  like, I know there's different degrees of health,
• 28:42
  so meeting people where most people are,
• 28:45
  because most of America's pretty sick still, right?
• 28:48
  So, yeah.
• 28:49
  So where most people are,
• 28:50
  we are.
• 28:51
  I believe that we need to, first of all,
• 28:53
  master our home kitchen.
• 28:55
  We have to stop looking outside of our own home
• 28:58
  for food sources,
• 29:00
  or for sustenance,
• 29:02
  because in a sense,
• 29:04
  every time you eat out,
• 29:06
  it's a guarantee you're not eating healthy.
• 29:09
  It's a guarantee.
• 29:10
  Everything's in plastic.
• 29:11
  Everything's sous vide and plastic, yeah.
• 29:13
  Or they're, they're using the seedles or something,
• 29:15
  because they have a bottom line.
• 29:16
  They're just trying to make money.
• 29:17
  Yeah.
• 29:18
  And food is expensive,
• 29:19
  and so if you,
• 29:20
  and other healthy companies,
• 29:21
  healthy restaurants can't survive.
• 29:22
  No.
• 29:23
  Well, and if they do,
• 29:24
  they cost so much that most people can't eat at them.
• 29:26
  So then now suddenly you have to be wealthy,
• 29:28
  to be healthy.
• 29:29
  So my whole thing is like,
• 29:30
  let's just get back to making our own food,
• 29:32
  and if you don't like cooking,
• 29:34
  that's okay.
• 29:35
  It's very interesting to me that,
• 29:36
  it's not hard.
• 29:37
  Well, because we need to eat,
• 29:39
  we think we're supposed to love cooking.
• 29:41
  And I'm always telling people,
• 29:42
  it's okay.
• 29:43
  It's not about loving cooking.
• 29:44
  Like, it's just like anything.
• 29:46
  You create the environment that you love.
• 29:48
  If, let's say the cooking is not where you love,
• 29:50
  then create the environment in the kitchen that you love.
• 29:52
  Yeah.
• 29:53
  Put on your favorite music,
• 29:54
  your favorite song we do.
• 29:55
  Yeah.
• 29:56
  You change the environment,
• 29:57
  and then you feel better.
• 29:58
  And so,
• 29:59
  and then you can even go from there and be like,
• 30:01
  okay, well,
• 30:02
  I don't really like fall on recipes.
• 30:03
  Great.
• 30:04
  Follow a formula.
• 30:05
  Yeah.
• 30:07
  Okay.
• 30:08
  Is it animal protein?
• 30:09
  Whatever you believe.
• 30:10
  If it's animal protein,
• 30:11
  okay, I want animal,
• 30:12
  cream, clean, you know,
• 30:13
  100% grass-fed,
• 30:14
  clean animal protein.
• 30:15
  I want,
• 30:16
  I want good fat.
• 30:17
  And maybe you want vegetables.
• 30:19
  And maybe that's it.
• 30:20
  Or maybe you want,
• 30:21
  you know, resistant starch or something like that.
• 30:23
  But you just pick that category,
• 30:26
  and then just pick the food that matches what you're cooking.
• 30:29
  Like,
• 30:30
  if I'm cooking something that's more Asian influence,
• 30:32
  I might choose bok choy as my vegetable.
• 30:35
  Instead of,
• 30:36
  I don't know,
• 30:37
  what's a vegetable most people...
• 30:38
  Carrots.
• 30:39
  Yeah.
• 30:40
  Carrots are red bell peppers or something, right?
• 30:42
  But if I was doing more of an Italian dish,
• 30:44
  I might do more tomatoes,
• 30:45
  red bell peppers, carrots,
• 30:46
  you know, whatever,
• 30:47
  something like that.
• 30:48
  Just choose the vegetable that fits.
• 30:49
  Choose the fat.
• 30:50
  If I'm cooking more Asian-y,
• 30:51
  I'll use coconut oil.
• 30:53
  But if I'm not,
• 30:54
  if I'm doing more Italian,
• 30:55
  I'm going to use ghee.
• 30:56
  You know what I mean?
• 30:57
  So, I constantly just basing that there.
• 31:00
  You don't then need recipes.
• 31:02
  And then the other thing
• 31:03
  that I highly recommend people start doing is you meal plan.
• 31:06
  The meal planning
• 31:08
  solves so much more than people give credit for.
• 31:10
  It is.
• 31:11
  Because when you meal plan,
• 31:12
  that means you're not making emotional purchases.
• 31:14
  You're only buying what you're going to use.
• 31:16
  And then you can also dictate the meal plan
• 31:19
  based on your schedule.
• 31:20
  So, let's say you have a really busy day.
• 31:22
  Well, guess what?
• 31:23
  That's just...
• 31:24
  Make something simple that day.
• 31:25
  Well, or it's a slow cooker day.
• 31:26
  Yeah.
• 31:27
  Because you can throw everything in a slow or pressure cooker.
• 31:29
  And then...
• 31:30
  And you're done.
• 31:31
  Set it and you're done.
• 31:32
  There's lots of easy ways.
• 31:33
  And I just think we've got to get out of our own way when it comes in.
• 31:35
  We've got to get out.
• 31:36
  I mean, and we just got it.
• 31:37
  We love cooking at our home.
• 31:38
  Like, we just...
• 31:39
  All we do.
• 31:40
  We either cook or cook for somebody else.
• 31:41
  That's like, it's our fun.
• 31:42
  Well, and...
• 31:43
  And we create an environment for you.
• 31:44
  And it supports your mission in terms of...
• 31:46
  And what you're here.
• 31:47
  It's like of being with your family and your kids, right?
• 31:49
  It's like...
• 31:50
  It solves so many things.
• 31:51
  I think back in the day, they did some...
• 31:53
  They checked in with all these very successful entrepreneurs
• 31:56
  and they're like,
• 31:57
  well, what was the through line?
• 31:58
  Why were you all so successful?
• 32:00
  And the only thing that connected the dots was that they all had family dinner.
• 32:04
  That was the only thing that every one of them all did.
• 32:08
  And it's like,
• 32:09
  we cannot underestimate not only what we're eating,
• 32:12
  but how we're eating it,
• 32:14
  and who we're eating it around.
• 32:15
  You are what you eat,
• 32:16
  and you become who you hang around.
• 32:18
  Absolutely.
• 32:19
  Two powerful takeaways.
• 32:20
  It's my last question for you.
• 32:21
  And this has been an amazing interview.
• 32:23
  We've had great energy.
• 32:25
  Chef James has been really good.
• 32:26
  Really good.
• 32:27
  Talking with you.
• 32:28
  I feel like we could talk.
• 32:29
  Yeah.
• 32:30
  And we would cook with each other.
• 32:31
  Yeah, I think every super fun.
• 32:33
  We'll do some cooking videos.
• 32:34
  People love cooking videos,
• 32:35
  because it's community.
• 32:36
  It's connection.
• 32:37
  Absolutely.
• 32:38
  Food tastes, you know.
• 32:39
  Sounds music.
• 32:40
  It's beautiful, right?
• 32:42
  Yeah.
• 32:43
  It connects family and it connects individuals.
• 32:44
  Food is something we can all gather around.
• 32:47
  I'm becoming an Italian citizen here,
• 32:49
  probably in the next few months,
• 32:51
  officially after years, just claiming.
• 32:53
  I was always a citizen,
• 32:54
  but I'm just claiming my heritage.
• 32:56
  And we're going to go to Italy.
• 32:58
  And because Italy has the cleanest food,
• 33:00
  why it's the cleanest food?
• 33:02
  It's because there's a cultural attachment
• 33:04
  and pride attached to how we process the food.
• 33:07
  They care about the how.
• 33:08
  Yeah, they do.
• 33:09
  They care about the how.
• 33:10
  Even in how they process it in such a way,
• 33:12
  using ancient tradition,
• 33:13
  so that it's not growing mold and toxic.
• 33:16
  And all those things that we learn,
• 33:18
  and now we put wheat and bins,
• 33:21
  and it grows black mold,
• 33:23
  and then we're getting micotoxins.
• 33:24
  And I just didn't interview,
• 33:26
  but they've asked me about that.
• 33:27
  It's like, it's everywhere.
• 33:28
  And it's everywhere.
• 33:29
  And it's, it's where mold and,
• 33:31
  and, and, and, and,
• 33:32
  and limes disease are the two
• 33:34
  that you're just going to see coming up.
• 33:35
  Because we can immune systems
• 33:37
  and we build homes inefficiently
• 33:39
  and Italy, they don't do that.
• 33:40
  They have mold, but it's not at the level that we have it here.
• 33:42
  I think that houses still breathe.
• 33:44
  So I can, yeah.
• 33:45
  Yeah, exactly.
• 33:46
  So anyway, surrounding we're talking about,
• 33:48
  you know, things that concern us.
• 33:50
  If there is one greatest concern
• 33:52
  you had for the world when it comes to toxicity
• 33:55
  and what we're exposed to,
• 33:56
  what would be your, what's your greatest concern?
• 33:59
  My concern is that I believe, like,
• 34:02
  it's important to be concerned about toxicity,
• 34:05
  to be, to be concerned about health.
• 34:07
  But I also worry sometimes
• 34:09
  that we are putting so much stress around it
• 34:12
  that we're almost thinking about it too much.
• 34:14
  And then we're undermining how,
• 34:16
  how much stress affects everything else.
• 34:18
  Like, you know, the constant argument is,
• 34:20
  is it sleep?
• 34:21
  Is it food or is it stress?
• 34:23
  That's the biggest mover.
• 34:24
  And I know people usually categorize all three of them
• 34:26
  and then they say, well,
• 34:27
  this one's most important to me or whatever.
• 34:29
  But we cannot underestimate stress.
• 34:32
  I mean, you, we can see hands down when someone,
• 34:35
  let's say if they're sensitive to a certain food,
• 34:38
  if they actually get into a parasympathetic state,
• 34:40
  if they get into a state where they believe that food
• 34:42
  will help them instead of hindering them.
• 34:44
  That'll change it.
• 34:45
  It totally, they digest it and assimilate it completely differently.
• 34:49
  So how we think about these things
• 34:52
  and whether we're almost over thinking about them,
• 34:54
  I do believe is a discussion that we should have.
• 34:57
  And I mean, I know people that are afraid to do certain things.
• 35:02
  And that's what concerns me.
• 35:05
  Like someone, I was on the way here
• 35:08
  and I shared a car with somebody
• 35:11
  and they were like, why only take big cars?
• 35:13
  And I'm like, why?
• 35:14
  She's like, because I just want more buffer.
• 35:16
  And I'm like, see, that's what concerns me.
• 35:20
  In this world of, and there's a lot of fear in the world right now,
• 35:23
  especially with the post-COVID generation
• 35:26
  and it's like separation, which isn't scientifically accurate.
• 35:30
  Right?
• 35:31
  And so the fear of toxins.
• 35:34
  So your concern is people's,
• 35:39
  is that we're so stressed out as humans,
• 35:43
  whether it's...
• 35:44
  around making the right decision, doing everything right,
• 35:47
  when a lot of it sometimes,
• 35:49
  and I think you would attest to this,
• 35:50
  is sometimes out of our control,
• 35:52
  because there's things happening.
• 35:53
  We don't even realize,
• 35:54
  we could be buying the most expensive,
• 35:56
  the most certified thing.
• 35:59
  And then we find out through your,
• 36:02
  you know, your investigation that actually know
• 36:05
  the bin that they're blended in
• 36:07
  as causing, you know, it's causing this,
• 36:10
  or causing this is your...
• 36:11
  Teflon.
• 36:12
  Teflon.
• 36:13
  There's something that we didn't know.
• 36:15
  There's always something, yeah.
• 36:16
  Exactly.
• 36:17
  There's always something.
• 36:18
  And so the question then becomes
• 36:20
  when do we need to pull back
• 36:22
  and maybe even refocus?
• 36:23
  Maybe it's on faith.
• 36:24
  Maybe it's just kind of making sure
• 36:26
  that we're in a place of joy
• 36:28
  when we're not only with our families and kids,
• 36:31
  but also like when we're eating.
• 36:34
  That's what I strive for.
• 36:35
  I really strive towards like,
• 36:37
  okay, there's no way
• 36:39
  what I'm eating is going to be
• 36:40
  what I exactly want or need.
• 36:42
  There's no way.
• 36:43
  But how can I support,
• 36:45
  how can I manifest the energy of it
• 36:48
  to being?
• 36:49
  So I focus on what's the energy,
• 36:51
  not only of the food I'm buying.
• 36:52
  So I try to buy from people,
• 36:54
  like I go to the farms,
• 36:55
  I talk to the farmers,
• 36:56
  I try to really like get as,
• 36:58
  my hands and the dirt as I can,
• 37:00
  so that I actually feel like the energy
• 37:03
  is in sync with what I want in my body.
• 37:05
  Then I also put energy into
• 37:08
  when I'm cooking,
• 37:09
  like I want good energy.
• 37:10
  Everyone says we cook with love
• 37:13
  and that's very important.
• 37:14
  Remember those movies back in the day,
• 37:15
  like Like Water for Chocolate,
• 37:17
  where they'd never see those
• 37:18
  and shock a lot,
• 37:19
  where they talked about these women
• 37:20
  would be putting love into the food
• 37:22
  and then the people would fall in love
• 37:23
  from what they hate it.
• 37:24
  So I really believe in that.
• 37:26
  I really believe that the energy
• 37:28
  you put into something is what you're going to get back,
• 37:30
  and it's what people will feel.
• 37:32
  And honestly, that's why I became a chef.
• 37:34
  I didn't know this when I started
• 37:36
  down this path, but I only realized,
• 37:38
  I only put a label to it about four years ago.
• 37:40
  I realized, oh, this is how,
• 37:42
  this is my love language.
• 37:43
  This is how I show people that I love them.
• 37:45
  Yeah.
• 37:46
  I mean, that's,
• 37:47
  I wrote something with my wife the other day
• 37:49
  and then I'll let you end here,
• 37:51
  but it was our 15th year anniversary.
• 37:53
  Oh, my gosh.
• 37:54
  I got laid there.
• 37:55
  Yeah, so 15 years.
• 37:56
  And one of the things,
• 37:57
  I wrote 15 things I love about you.
• 37:59
  Oh, good.
• 38:00
  I got to slow down,
• 38:01
  so I don't get emotional,
• 38:02
  but because I just love my wife,
• 38:04
  dearly, she's a, she's,
• 38:06
  I, yeah, she just supports me so well.
• 38:08
  She's so perfect for me.
• 38:10
  And I knew it the moment I met her
• 38:12
  and I married her three months later.
• 38:14
  So it was one of those, right?
• 38:16
  I have one of those, too.
• 38:17
  We're going to have it a whole lot of it.
• 38:18
  Yeah, so we're going to have to talk some more.
• 38:19
  And it worked out beautifully.
• 38:21
  We have beautiful family.
• 38:22
  Everything that I thought I would never have,
• 38:24
  I now have, right?
• 38:25
  So because of sickness,
• 38:26
  it was taking it from me.
• 38:27
  But God promised me that I'd restore it,
• 38:29
  and all I had to do is receive it.
• 38:30
  I didn't have to work for it.
• 38:31
  He says, you can have all of that right now.
• 38:33
  If you choose it,
• 38:34
  and I chose her in that moment, right?
• 38:36
  It was beautiful.
• 38:37
  And anyway, one of the things in the 15 was,
• 38:41
  I love how you love cooking
• 38:44
  and making people happy through cooking
• 38:47
  and serving and loving people through cooking.
• 38:50
  And she wasn't like that when I married her,
• 38:52
  but she's developed this.
• 38:53
  Like she loves other people
• 38:55
  feeling the love that she put in that food.
• 38:58
  And people feel it.
• 38:59
  They're like, oh my gosh, right?
• 39:02
  There's an energy exchange that happens.
• 39:04
  And it's beautiful.
• 39:05
  One of the best things that you have is silence.
• 39:08
  When you serve the food,
• 39:09
  and people go silent,
• 39:10
  because they're enjoying it so much.
• 39:12
  I love that moment.
• 39:14
  They're all talking.
• 39:15
  There's lots of noise.
• 39:16
  And then you serve the food,
• 39:17
  and it's just,
• 39:18
  it's beautiful.
• 39:19
  And it absolutely hits me in my heart.
• 39:21
  It's like, yeah, that's what I wanted.
• 39:23
  That's the reward.
• 39:24
  You're going to need to nourish you
• 39:25
  in every level.
• 39:26
  Your cells and your heart.
• 39:27
  That's beautiful, brother.
• 39:28
  So it's been a beautiful conversation.
• 39:31
  How can people find you?
• 39:32
  Well, I'm on socials.
• 39:33
  Chef James Berry.
• 39:34
  I also have a food product.
• 39:36
  Yeah.
• 39:37
  And you can find that.
• 39:39
  It's called pluck.
• 39:40
  It's an organ basis.
• 39:41
  It's my way of trying to help people
• 39:42
  get the nutrient-tense organs
• 39:44
  and other diets from 100% grass for cows.
• 39:47
  And I love it since I have kids.
• 39:50
  It's like, it's so easy.
• 39:51
  It's a beautiful project.
• 39:53
  I love it.
• 39:54
  Thank you.
• 39:55
  And that's eatpluck.com.
• 39:58
  Is the website and I'm on socials.
• 40:00
  I eat pluck as well.
• 40:01
  Awesome.
• 40:02
  Well, this, I can't wait to carry this conversation
• 40:04
  on after the show.
• 40:05
  I feel like I just made a new friend.
• 40:06
  Yeah.
• 40:07
  Me too, man.
• 40:08
  So it's been a pleasure and honor.
• 40:09
  And thank you everyone for listening.