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hey guys I have another very interesting

guest John Wood who is a CEO of us

wellness meets okay basically it’s an

online site and you can actually buy

grass-fed animal products he has a lot

of other products and the reason I

wanted to talk to him is because I

wanted to do a video on grass-fed foods

and the problem is that you know it’s

not it’s hard to find some experts I

wanted to go right to the source find

like the expert of this topic who

actually is a farmer that’s been doing

this for a long time so thanks John for

being here and I just want to welcome

you I appreciate you spend the time I

know you’re extremely busy with your

arms dr. Berg I appreciate the

invitation and I also appreciate your

knowledge on grass-fed meats and what

you’ve done for the industry you’re a

great asset to our community because you

understand the value of smart nutrition

and and understand if we go back in the

planet you know four million years we

all of our ancestors ate grass-fed meats

and 1900 only 2% of us were diabetic and

cancer and heart disease or not even

discussed by a modern medicine at that

time point so it gives you this a little

bit of a clue I think our ancestors had

this pretty well figured out totally

totally

so the first question I wanted to know

just from your viewpoint in a and I’m

gonna ask you two series of questions

you can just kind of you know just give

me the summarized version I know there’s

a lot more to it but the difference

between grass-fed and grain-fed just

kind of tell us like the basic

differences and I know all all of the

factory actually all the factory farming

with the catalyst is grain fed I think

they are switching over to grass-fed but

that’s a whole different conversation so

just kind of give us the essence of

grass-fed versus grain fed with some

basic information people need to know

about that the most basic simple point I

want to make is that the grazing animal

is consuming a forage diet plant-based

diet and the pH and the fermentation

that the grazing animals

whether it be the Bison be the lamb be

the dairy cow be the beef cow these

animals all for these animal groups have

a four chambered stomach and we have a

simple we have a simple stomach and

humans and pigs and chickens but in the

first four animals mentioned the

fermentation VAT is the first step in

the process and when you’re fermenting

forages you have a pH of seven and that

creates this wonderful two-to-one ratio

of omega-6 to omega-3 it creates CLA

conjugated linoleic acid which fights

cancer diabetes with homing muscle and

good for the circulatory system on the

other hand when you take the same group

of animals and you introduce them to

grains and put them on a starch-based

diet the pH goes from pH 7 down to four

and a half or five and then you

completely change the suite of fatty

acids because those families change

completely and so the omega-6 3 ratio

goes up to 20 bad guys and one good guy

omega-6 the co e levels fall apart and

you have a you have a product that’s

just not near as healthy and I don’t

think we realized what we were doing in

the 1960s when this was from this change

is being made but in a short very short

simple statement the the fats and the

grazing animal are very very healthy and

the fatty acids and the grain fed animal

are not there’s healthy and I think the

why are why the in population has

decreased in health in the last thirty

years Wow not to mention the grains are

mostly GMO and that’s a whole other

topic as far as tell me about that you

see a lot of times you have grass better

you have grain finished explain that

well that’s a sad story because

basically all animals are on Mama’s milk

and grass until they weigh 600 pounds

and then the next six hundred eight

hundred pounds of them gained on the

animal you know is either grazing

operation to do it correctly keep them

on grazing all the way to the last day

of their lives a few people think that

you have to feed them 30 days of grain

at the tail end of the grazing period to

get the good flavor good taste but they

don’t realize that they simple

annihilate to the CLA levels the the

good omega-3 levels about a mega six

levels all right back in 30 days of

grain will ruin 200 days of sunlight and

and and grazing animals and yeah what

I’ve learned from Marc shots Kerr who

wrote the book hall steak New York Times

bestseller about six or seven years ago

it’s the inter muscular fat is what

makes the flavor makes the wild flavor

and that’s not the same fat in a ribeye

it’s it’s the inter muscular fat and

it’s coming and it’s called he called it

a photo lipid that’s the term I picked

up from mark shots cure and the photo

lipids is where the really wild flavor

comes from I go to a nice restaurant and

if I have a the grain feds the only

choice you know I’ll be asked by the

waiter how is your steak I said it was

tendered but it was really bland in

flavor and they’re really unique flavor

comes from the properly raise grass-fed

animal it’s been on a really high

nutrition diet of good grasses so that’s

that’s the short answer

oh wow interesting now there’s one thing

that’s very unique about your farms and

by the way anyone watching I’m not

getting another affiliate I’m not

getting any kickbacks for his products

just FYI but I want to just I like his

products and I wanted to promote the

farmer because that’s kind of a high

quality I know it takes a tremendous

amount of work and I appreciate you

doing this and other farmers doing this

but I I wanted to talk about the unique

thing about your soils I you you guys

have some like you don’t just feed your

your cattle and animals on any any grass

like you you really put a lot of

attention on the soils you mentioned

that and one of your vlogs can you tell

us a little bit about the soil where the

vegetation that is growing that is

feeding these animals

well there’s far more life in the soil

below the surface and above the surface

and and I’ve become very intrigued with

with the ability to to create really

healthy soil there’s there’s a

tablespoon of soil has got like a

million microbes in it people don’t

really understand that and we were

trying to store carbon in fact grazing

lands around the world if you go back to

Africa million years ago there was no

deserts in Africa it was all grazing

lands from Cape Horn the Mediterranean

then the large herds of grazing

herbivores were on that planet and they

were managed by the Predators that lived

there as well so they they grazed in a

group and moved in a group and and the

Predators would eat the stragglers the

old and the wounded or whatever but

that’s what we’re trying to mimic and at

North America today is by managing these

animals they spend if you can imagine

the the floor in the room you’re

standing at now broken up in the 30

different cells and each day they moved

to a different paddock well after 30

days you’ve got a really nice growth of

grass and that’s what we’re trying to do

we’re trying to get the plants a chance

to rest and every time you know these

plants have healthy root systems are

pulling more carbon out of soil and when

you have a really healthy vibrant sow

you produce healthier more vibrant

animals you produce more minerals in the

beef and the flavor goes up Gabe brown

is kind of the Guru and in the state of

North Dakota who’s led this revolution

several other friends around the country

have really perfected it but we recently

in early late August early September

Northeast Missouri my landscape received

twelve inches of rain in about ten days

I’ve got three rather large lakes on my

property and they barely showed much

gain in water level my neighbors have

water running over roads and you know

quite a quite a runoff and I was able to

capture and hold almost all of that

water which was amazing wouldn’t have

happened 20 years ago and because the

soil is just like a sponge when it’s

healthy it absorbs water sorbs nutrients

and and we call it biodiversity we’re

growing instead of a single monoculture

we were growing 10 and 12 cover crop

mixes summer annual plants that these

animals just have a smorgasbord they’ve

got numerous things to pick from and

these animals are very astute they’ll

they’ll pick the top of the plants we

actually like to graze 30 or 40 percent

of the available forage and the hoof

action will put the rest of it on the

soil surface so the microbes can feed

it’s a really hard thing to get through

your head

the early got a harvest 30 or 40 percent

of the top of them plants that’s where

the energy is the rest of the plant goes

to the soil surface to feed the microbes

but once you understand that principle

you’re really getting into the into the

new term of biodynamic farming and then

then you require no fertility mother

nature does all the work that’s what was

if you look back a million years ago

there is no fertilizer plants there was

nothing being done

mother nature that’s what we’re trying

to mimic fascinating

now I’ve hard time finding certain

questions or finding certain are certain

answers when I do research on this topic

maybe you can help me figure this out

but like a typical commercial factory

farming especially with cattle or let’s

just say chickens me you see studies

that that show that they’re high in

arsenic they’re high in frozen I’m not

high prozac and their feathers there’s

always medications histamines and so

basically it sounds to me and I don’t

know if this is a hundred percent true

but they’re even to grow these animals

they have to you know fill them up with

things antibiotics they get bigger but

then that might make them tired so they

have to give them caffeine and then that

keeps the problem so they have to give

them Downers I mean like is that what’s

happening in the commercial farming

industry it’s just completely out of

control with drugs and things to

stimulate and hibbott their growth well

you know that I’m not a chicken producer

but you know the chicken industry has

been vertically integrated now for

probably the last 25 years you know they

they produce massive quantities of

poultry on the market very inexpensively

but the you know these chickens if you

can imagine a metal cage you know

there’s room for maybe one bird to stand

or two birds to stand to don’t maybe a

room for two to lay down and to have to

stand and so that’s a pretty confined

environment even though they’re only in

that situation for six weeks and I’m not

sure they’re given mood-altering drugs

but arsenic was something they used to

put in chicken feet

that was done and I forget the reason

but that was very low levels of that but

the free-range chicken producers which

we’re working with we have a family and

it’s a co-op in northern Arkansas

Central Arkansas which is doing this

correctly they move these birds twice a

day on fresh pasture and these chickens

are really astute they will you know

they will pick up lots of things from

the land they eat the crickets and the

in the earthworms and the other they’re

getting a lot of nutrients they wouldn’t

normally get through a diet and so

they’re they’re non-gmo it’s a non GMO

diet a little bit of corn however their

protein needs they get some non-gmo

soybean meal we actually have one

producer using field peas which we do

have a soy free option now but they

generate about 30 to 40 percent of their

diet off the land chickens are pretty

resourceful but there are some with

there’s a size of a thimble and so it

requires a little bit of concentrated

energy to get them to grow with proper

rates but there are no mood altering

drugs you know these are these chickens

and you can tell chickens on stress

levels if they’re stressed you know

they’ll start losing feathers and these

birds look really really clean when I’ve

gone to look at them so they’re they

actually you know both farms were

utilizing or using they call them

chicken tractors these are these are

movable pens that that are you know six

feet tall the water is there they move

into fresh patch of grass twice a day

sometimes three times a day and granted

chickens are fair game to predators and

coyotes and roaming dogs so you got to

keep them Moira tur populations is why

you got to have them at the confide

setting some egg layers will put up a

large perimeter fence and the chickens

can roam by day and then they shot them

up at night and into a chicken house to

keep the to keep the wily opossums and

raccoons away from them but chickens are

a very interesting animal they they’re

the most efficient converter of the feed

into and the muscle fiber on the planet

hmm interesting you know I always at the

grocery store yesterday and I saw

they’re doing a sale and chickens like

$3.99

whole chicken I was fully cooked I mean

how could the grocery stores actually

make a profit you know that the cost of

feed and the production is so low I mean

it’s just you know the quality is is

zero yeah when you said it’s a cooked

chicken that also makes me suspicious

that there’s a story behind that bird in

order to sell it they had to cook it to

you know get it into into a clean label

state so to speak and and who knows it

might be a loss leader there may be

other items in that meat counter they’re

going to make their money but when I see

when I see a cooked chicken like that it

makes me a little suspicious that

there’s you know a fresh chicken can

only stay on the counter so long and

then they have to cook it so I’m always

leery of a fully cooked chicken

interesting I didn’t think of that

there’s one point I want to bring up

about even your company it doesn’t have

a label of organic so tell us why that

is and I I know actually in your your

state I think it’s a you know they they

pretty much you have to label it a

certification of organic basically

charges you what 3% of the gross profits

I mean I just clarify that for me well

2005 the state of Missouri the

legislature unbeknownst to me or why

they did this they actually used to have

a state office for organic certification

it was a really simple thing didn’t cost

much money Missouri had a lot of

certified organic producers anywhere

from chickens to apples you know wine or

whatever and they elected to to take a

hundred and twenty thousand dollars out

of the budget and turn it over to

private industry and there was a company

in st. Louis had picked it up and and I

approached him in the fall of 2005 and

they you know we the farm I had had

barely been out of row crop production

for about seven years and then it would

pass and I asked a lady I said how do we

renew this and she says well we’re going

to look at your financial records and

we’ll take three percent of the previous

year’s gross sales in order to maintain

the license and I send gross sales and

net sales and GS your gross sales I just

thought it was insane

it was going to cost dramatically more

than what

you know the stages you just paid an

annual permit just like a license fee

and so you know we’ve elected to use you

know apple cider vinegar for that’s out

to these animals here around for

parasite control does we’re pretty good

size very good job when external

parasites as well that’s kind of a trick

I picked up ten or twelve years ago and

so you know we’re not we’ve never used

hormones anything with an antibiotic

it’s gets growled and goes to the

standard auction and these animals don’t

really hardly ever get sick the diet

they’re on the land they live on the

health of the soil we rarely ever see a

sick animal and you know apple cider

vinegar is kind of our fan base and the

whole for that and we’re not mind

prepared fertilizers we let the what the

soil microbes do it so we’re pretty much

an organic product right now but in when

you certify organic you’ve got a paper

trail you got to maintain that’s more

staff and then the harvesting plants

gotta keep track of it they charge more

money and then there’s just a whole

series of cost and role into that thing

and it ends up the consumer is going to

spend more money and I can’t agree with

Joel Salatin what I call it very

populous of the grass fed mimic grass

grass fed is beyond organic because

ninety nine percent of all the organic

beef sold in America today is been green

fed organic corn and organic corn will

give you the same omega-6 levels is not

organic hard so I’ve always said

grass-fed is Beyond Organic and and to

me that’s the real that’s a real

separation right there interesting as

far as where this is going I think even

the factory farms are are going towards

grass-fed but they’re gonna do in

pellets or something or well no we’re

not we’re not feeding grass-fed pellets

I mean that’s I know there’s some of

that going on but I mean you can buy off

alpha pellets I guess which would be a

form of grass but we actually have a

large number of animals right on the

Gulf Coast year around now and the

southern tip of Alabama which is kind of

a you know it’s protected by Mobile Bay

in the Gulf and we can actually do your

around grazing and the

for our deep south and that’s where our

winter production takes place so it’s

very expensive to feed animals stored

hay and stored Bale aged in the winter

months it’s just difficult to do when

the air gets really cold it takes a lot

of energy for them to maintain body heat

so we try to have most of our animals

along the Gulf Coast and the and the

winter during during during the winter

time frame interesting another thing

that you I noticed I and I purchased

some of your hamburger with was like 55

percent right it was I think it’s 45

percent fat incredible in fact that’s

been Greenfield is kind of a famous part

and racer in the United States and a

great fan of aggressive industry and he

encouraged us to do that I guess in

April of 2017 and he got behind it and

promoted it and I think by the end of

the year last year there was a number

thirteen selling item in the entire

webstore I would have never believed how

it took off but we not only have it’s er

correct is fifty five percent lean to

forty five percent fat which by the way

is the exact same ratio of our pemmican

bars which is we’ve had around now for

15 16 years and Pema Kunduz is my

breakfast fuel so to speak and it’s also

55 percent beef jerky and 45 percent

straight beef tallow which is about 230

calories and about 12 grams of protein

and a 2.1 4 ounce serving which is

probably well the most intense foods you

can take and we actually have a sailor

is Vanko par who is in the great global

race going around the world 30,000 miles

of transit from the coast of France and

left there in July coming back hopefully

in March of this year of the 18

sailboats that took off there’s hoist

seven or eight left in competition and

this man has got three hundred and sixty

pounds of pemmican and all of his ship

he’s got excited by by his Explorer diet

but that’s another interesting story on

pemmican but that’s you know the

ketogenic movement is real and alive and

and I think people start eating that and

I I just keep hearing stories about the

stars eating in Quito and I lost 20

pounds 30 pounds and talked to someone a

couple

lost 100 pounds in the last year by

changing their diet yeah yeah the is

it’s happening it’s it’s a really

amazing thing you want something that’s

higher in fat and protein you don’t want

lean like I’ve got some one time I by

mistake I bought some hamburger from the

grocery store it was 90% lean 10% fat I

couldn’t even eat it it was just too

dried out too disgusting but but your

your high fatty hamburger and also like

you have a version that has some organ

meats mixed in there I really like that

as well and also your liverwurst

so because define a grass-fed high

quality product organ means which

actually is has more nutrients than even

and vegetables iron vitamin A the B

vitamins I mean incredible it’s just

very sustaining so I hadn’t done that

well thank you the organ meats you know

it’s just amazing how many organ meats

we’ve sold over the last 18 years but

when you add the when you add you add

the organs to your diet you know just

neat things happen and that’s the that’s

been the really really fun part of this

business and liverwurst believe it or

not out of the 308 90 products we sell

it ranks third or fourth it kind of

flips between three and four for the

revenue generator it’s just stunning how

much lower works we sell and it’s that’s

15% kidney 15% heart 20% liver and and

if you talk to any old-time medical

doctors you know they would always say

eat your liver and in eat your hearts I

mean those organ meats have a lot of

enzymes and you know you understand as

well as anybody about the importance of

that and just amazing how many people

I’ve talked to in the last 15 or 16

years have raved about those organ meats

and those recipes actually go back about

a hundred years a gentleman that help us

create those and back in the first three

or four years of business that’s a that

was his grandfather so you know 3x4 card

which interesting story but it’s and

then if you go back to dr. Weston price

when he

studied when he travel the world back in

the you know pre World War two or World

War two error he found that the

Aborigines in Australia had the lowest

number of cabins for carries I guess as

a proper dental term of any population

on the planet and unique feature about

the Aborigines they had the highest

consumption of organ meats of anybody in

his travels and he’d most seen on

America bent over he can gone to Europe

to Africa or gone into Australia so the

more organ meat you consume you know the

better your odds are meeting the long

longevity game absolutely

well I know that you’re probably

extremely busy it was hard to nail you

down to do this interview but I just

appreciate the increased awareness on

some of these points that people might

not be aware of so thank you John I

appreciate it I’m gonna put a link eyes

down below to his website check it out

it’s awesome thank you so much John dr.

Berg thank you and it’s been great

so I want to know about what you think

about this video

so please comment below and tell me what

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