Video

Transcript

[Music]

hey guys I’m back with a guest and this

week we have vivica many guests did I

pronounce that correct okay now I wanted

to interview you because I actually have

your book okay this little book right

here so it’s the keto paleo kitchen and

I thought it was really cool because I’m

always looking for good cookbooks and

you also had another ebook that I had on

keto bombs I don’t have it that’s all

it’s a it’s a digital one it’s a key is

a real book oh this is the the

everything little book of SCI bombs or

something like yeah like yeah yeah

Kindle I actually bought it and I used

it in some recipes so I just wanted to I

just wanted to bring you on and just ask

you some questions today so because the

book I’m like it’s over the top you have

I mean did you take all these pictures

is a lot of work and at the beginning

you know because I’m a blogger I used to

be a photographer and like I wanted to

take the pictures and the publisher is

like we already have a photographer

separate and I was like you know all sad

and then I was like oh yes this is the

best thing ever because it’s too much

work to make the recipes in proofread

like yeah it’s amazing and the thing

that I liked about it is that if you’re

gonna you know talk about going on a

ketogenic program you want it to be

delicious I mean this looks like very

satisfying it’s not it doesn’t look like

a diet at all so you doctor you wanna

hear something funny

what’s up action somebody left me an

Amazon review I think yesterday and they

were like I don’t like this book is too

gourmet for me and they left me a

one-star review and I was like I don’t

know this is good or bad

I should have downplayed it a little bit

but I thought it was quite well I mean

you put some time into this amazing so a

couple

things I want to bring up you do a lot

of cooking you originally from Italy

right so of course it’s in your genes

that you can cook because it’s everyone

can cook there right I always wanted to

go to Italy but I know the food is do

you go there on you go there often or

just ok once a year just in the last

year I wasn’t able to go because I was

too busy working but usually my parents

are there so I want to use them Wow

regularly someday I’m gonna go there I

wanted to go there cuz I heard the food

is incredible and I mean people just

like everything revolves around eating

right you go to dinner it’s not a quick

thing they sit down they chat they talk

I guess you guys also eat later right

okok 8:30

sometimes even 9 that’s wild Wow I’m

using bed by now what’s that

dinner goes for at least an hour you

know yeah amazing

ok so can you give me I want to know

some tips on cooking certain things like

any techniques like like I’m looking at

this this meat here is there any tips

because sometimes when I cook it just

doesn’t come out right it comes out like

like rubber it’s not tender so is there

any tips that you can give us for

cooking meat that is the right texture

that’s you know that melts in your mouth

versus well I think like with ground

beef you definitely can kind of mess it

up but because there is like I use

ground beef a lot especially in my daily

life when I’m really busy and when you

eat something a lot you really want it

to taste good because if it doesn’t

taste so good like you’re gonna not want

to eat it you know so do one thing this

really important source of a light is a

cast iron pan and you know if I’m just

cooking like you can cook ground beef in

two ways you can have patty is kind of

like burgers and then I put them in the

cast iron or sometimes with my rich cast

iron so I get a nice grill marks on them

and or I can make it lose ground beef so

it would be more if I’m gonna make write

stuffing

and a sauce to it or you know season in

a certain way and roll it up in and leaf

or lettuce leaf or whatever so but there

are two different things so one is the

patty and one is the loose crumbly one

so when you do the patty you want to

make sure that your cast iron pan is hot

you want it really hard to sear the

outside so you seal in the juices kind

of like you do for a steak but what

happens I don’t know if you’ve ever seen

it dr. Berg when you put your beef or

your steak or your ground beef in a pan

and then it’s not hot enough and he just

starts turning great yeah when simmering

and losing all the blood and the blood

kind of oozes out and turns gray and you

know and then it tastes like wet laundry

doesn’t Brown so you want a nice brown

caramelized outside like you know so

that seals in the juices it gives you

that nice roasted you know grilled

flavor and then the inside I prefer to

cook my me to medium-rare cuz you know

you probably know all about the benefits

of raw protein god forever yes you know

and so I try to leave the inside pink or

if the beef is really good it’s not

frozen it’s just fresh like in Italy

we eat a lot of raw meat and in America

is like oh my god really it is crazy

but we have carpaccio which is the

thinly slice and I have a version of

carpaccio in there kind of sneaky you

know not quite as rise in Italy this one

is seared but in Italy we just eat

straight romaine ground raw meat as well

but it’s really fresh and they take the

whole piece of meat and then they they

mean say and then they serve it right

away so the bacteria doesn’t grow so I

am used to eating raw meat and so I like

my burger kind of raw inside by le soir

so I will sear them on the outside get a

nice flavor and then you know do my salt

and pepper and then I’ll turn down the

heat I’ll turn MC

the other side and then we turn down the

heat and you just keep an eye and you

want to get an inside sometimes you can

just leave and remove them from the heat

and let them rest which is really good

for me and that makes them really

gendered so not just to stake by even

your sander burger patty and I make a

bunch sometimes because I you know if

I’m super busy like most days I just

make a bunch of just a simple patties or

the big boss and and then I just let him

sit there and rest and then I mean one

or two and the rest is for you know my

next meals and so when you do the

crumbly beef inside same thing you want

the pot the cast iron pan to be first

big enough because if it’s too small

same thing it’s the beef is gonna just

sit there and simmer turn gray and not

brown and well you know you want a nice

wide skillet and you want it really hot

and you want your beef to be a room

temperature very important you don’t

want it to be cold straight out of the

fridge because then you have the

temperature shot and in order to bring

the inside to temperature it takes a lot

longer the outside is not going to brown

in the same way so take a deep package

of beef be a steak or the ground take it

out at least an hour or two hours before

make sure it’s nice and warmed up all

the way through then you put it into

your super hot cast iron and you quickly

like move it around enough to get an

even sear all around and then depending

on what you’re making if it’s something

that you’re gonna eat just like that you

might want to just again not overcook it

and leave that some of the pink protein

and if you’re gonna make it into

something like a sauce I can make a

modified bolognese sauce for a keto

version keto paler version of Bolognese

then I want it really cooked because

it’s then gonna cook with the tomato for

another I don’t know how long so I will

get all my beef nice and brown and brown

all the way through pretty cooked

through and then I will add my tomato

and keep it

they usually don’t add a lot of tomato

sauce because you know it’s too Caribee

but I will add maybe one roasted tomato

that I roasted myself and that would

just kind of give you the texture and

the flavor got it

you know when you go to the grocery

store it’s hard to find

a fatty meat because mainly it’s like if

it’s like 95 percent lean and you’re

buying this hamburger and try to cook it

there’s no fat it comes out terrible

terrible you can’t cook with lean

hamburger right I mean it’s disgusting

yeah I didn’t honestly really buy a lot

of over the counter grocery store meat

just because he comes from factory farms

were you behind I buy I try to buy from

the farmers market as much as I can and

also have these what are they called

hope I’m having a blank but there is a

crowd cow yeah there crowd cow so I use

them occasionally when I can’t find good

me to run but they source cow shares so

when I used to live in Northern

California I went to the farmer and now

I’m back near Los Angeles there is not

enough farmers so I used crowd cow and

just like buy some pal shares from down

and then I stuck him in the freezer and

I can get a good quality of ground beef

yeah I really choose not to eat factory

farm beef is not good for the planet and

is not good for the person yeah you’d

have to do and I recommend everyone do

grass-fed organic beef now question when

you buy tomato sauce loaded with sugar

in Italy do they put a lot of sugar in

the tomato sauce like the authentic they

don’t you actually can find some Italian

products here you know we have a very

famous product this cup for me and

that’s what I grew up with it is like

just tomato puree and because we are so

many tomatoes in Italy but they just say

right to me

puree them pasteurized them and put it

in a can like the milk cartons and

that’s what we use so in Italy this is

the main product that we use we don’t

really use sauce because you make your

own sauce and that is the base for the

sauce so if you want to make sauce you

got your puree of tomatoes and then you

reduce it yourself with olive oil and

spices and whatever you want to use so

there is no other ingredients that

tomato so what then

what’s the secret to making it taste so

good you know the Italian sauce and it’s

really the key right and that’s the

secret to make something see the

ingredient I think is I well of course

good tomatoes and you know they need to

be sweet cuz I greenhouse Tomatoes right

they don’t really do it but I think the

real secret ingredient is time and

making sure that like you cook your

sauce down so you start with tomato

puree and you can do what we call

sofrito so you chop a little bit of

onion and just a little bit a little bit

of garlic lots of olive oil and you just

Brown those a little bit ooh first

flavor and it can be like a tablespoon

you know it doesn’t have to be a lot but

it gives it a flavor mmm and then you

just put the tomato puree on it and you

just let it cook for a long time and

yeah and like maybe a couple of leaves

of basil white liquid cocaine just again

you add some flavor to it but the real

you know it concentrates it down enough

and then you know it concentrates the

sugars what we need to kind of watch out

yeah that’s always always the point hey

I wouldn’t have a question you mention

in your book it’s called keto paleo now

why do you call it

paleo keto paleo well those would know

me they don’t know I come from a paleo

background but I my paleo dream was kind

of shattered that the chef found out I

was pre-diabetic and paleo wasn’t

working so good for me because like my

bless you

girls were like I play crazy so I had to

transition from

Geneo to Quito but I did not just forget

paleo because I started doing it to

Jenny because I knew the principles of

my food were good so for me what keto

paleo means is that you eat fresh food

you eat whole foods you eat unprocessed

foods you don’t need junk food and then

on top of it you use ketogenic ratios I

also don’t eat dairy especially well

it’s both an ethical question but as

especially a hormonal questions because

as as a woman I know that the dairy

really messes with me and with my

hormones which ruin my life so I avoided

air and do way better without it I can

have it as a treat but in general I try

to be pretty strict about the clean

paleo diet with ketogenic ratios so I

don’t do all the sweeteners the maple

syrup honey you know all those things

and the deserts of the Paleo diet it’s a

pretty simple diet and you know I try to

focus really on healing foods because

that’s what I do in my practice I use a

lot of food and the diet as a staple for

helping people get better and I know dr.

bird you agree with me because you know

I stalk you on Facebook so we have a lot

of things in Casa fear and I love your

approach about you know Whole Foods and

you know clean foods organic grass-fed

and how you know I also love the way

that you explain the physiology behind

it at some it’s really awesome oh thanks

yeah I think I think we’re on the same

page probably like 95 98 percent of the

time there’s I guess there’s one thing

that you talk about on your website that

we can just bring up and talk about

right now but has to do it I guess

menopausal females that have adrenal

issues you don’t recommend

in fasting right yeah especially as they

get into menopause so perimenopausal to

menopausal that delicate transition I

know I know you’re a big fan of

intermittent fasting and I eyes can see

your points for sure and I know that

most people are there lots of people out

there can benefit from intermittent

fasting but for me it really seems like

this specific kind typology of person so

as a woman and usually is between 45 to

54 55 in that transition period and it

just seems like their adrenals cannot

take the intermittent fasting and if it

spikes their blood sugar it makes them

tired me makes them more hungry seems to

spike the insulin it just works in all

the wrong ways

so I usually don’t even recommend trying

it until I can work with them enough

where I can get them to like get their

adrenals back on mine I just say don’t

do it

alright cool hey can I show you one

thing oh yes okay good I’m drawing a

picture right now I’m gonna show you

something I love your pictures under

board

so right here can you see this okay yeah

okay so we have a chart right here’s the

blood sugars here’s normal and it spikes

and then it drops down right here one of

the purposes of the adrenal is to

stabilize the blood sugars to counter

low blood sugar so when the blood sugar

when someone is hypoglycemia because

they have too much insulin the Drina

kinks in there and starts releasing

sugar so cortisol is called a

glucocorticoid it’s a glucose hormone so

it kicks in right here and it’s supposed

to bring it back up but if you have an

adrenal problem like most women that get

in their 40s and 50s they’re not going

to be able to stabilize the blood

Sugar’s so they’re gonna tend to have

low blood sugars more than not

and so now if we add it in a minute

fasting what’s gonna happen they’re

gonna crash and burns they’re gonna feel

kind of funky they’re gonna get

headaches Moody they’re gonna have a

heck of a time

now here’s my point their body is

breaking down protein too fast that’s

why they get atrophy they you know they

start they have a hard time losing

weight so the metabolism is is messed up

so my viewpoint is it’s the only diet

they should focus on because if they

don’t they’ll never be able to fix the

metabolism and the problem and if you

really understand what’s happening if

you fix the adrenals and do it on a very

small little level the dream the blood

sugars will get better and better and

better until the point where they will

no longer get hypoglycemia then what’ll

happen now they’re really in ketosis and

fat burning and the benefit of that is

going to be huge especially for when

they get into a toffee G which is the

recycling of proteins because their

cortisol is breaking down protein too

fast so we want to reverse that

catabolic effect and the collagen etapa

g is like it’s like the best anti aging

increases growth hormone so really they

might feel bad when they start doing it

but if they take enough B vitamins

vegetables potassium and their fat at

the meal and do it at a smaller little

gradient it’s gonna be the best for them

long term but initially they’re gonna

feel like hell if they try to go to one

meal a day or two meals a day too fast

that makes sense yeah well you know I

really appreciate your knowledge and I

really appreciate wisdom and I I’m gonna

put some guinea pigs through that yeah

yeah my poor patients know I have I have

patients that really want to try and I’m

just gonna practice and see like how

your approach works and I have a good

feeling that you know the increments the

support with supplements which is

sometimes really

crucial I think that that can make all

the difference and bring us where we

need to go yeah you should try because

right now I have thousands and thousands

of menopausal women doing this with

amazing amazing success but the problem

is they have to once they get it and

understand they’re gonna have to go

through a phase of kind of blood sugar

stuff but we do it real slowly it’s very

comfortable but when they get through it

they finally are able to lose the weight

because the number one complaint for

menopausal female is they can’t lose

weight no matter what I know and so the

benefits of getting them into a full

ketosis see the thing is that they just

do ketosis without any minute fasting it

might not be enough to help them lose

anyway unfortunately so because to fix

insulin you have to eat less frequent

that’s the whole point well I like your

idea about that briefly we touched on it

before and there are other interview but

I really like your idea of like moving

the meals further away like one hour

every like week or every day like you

know as fast as they can take it and

just slowly spacing them out spacing

them out so mmm I think that is a very

workable approach and like I’m game okay

games good and I’ll just for those

people that don’t know what I’m talking

about let’s just take a pic like you’re

eating three meals a day right breakfast

lunch in there first step is don’t eat

any snacks okay

add fat a lot of vegetables maybe some B

vitamins natural nutritional yeast and

then the second thing is you slowly push

your breakfast forward an hour so you’re

comfortable and don’t eat if you’re not

hungry so we can go longer in the

morning if you if you’re hungry in the

morning we know your blood sugars are

messed up if you wake up in the middle

of night and you’re like seriously

hungry we know you have hypoglycemia so

we have to slowly bring this breakfast

later until it’s like eleven and then

twelve and then one and then now you’re

actually at two meals a day that alone

will probably be enough to be very

successful with your weight with your

hormones and then some people push it

even

today but the more times you eat the

worse it becomes with insulin so that’s

the point

unfortunately it’s kind of one of those

things but you’ll see you’ll save a lot

of money from all the food that you eat

and then you can focus on buying more

quality food I have people say oh I’m on

the budget I can’t afford it I’m like

that’s right because you’re eating six

times a day and you’re eating the wrong

food but it’s very it’s not it’s not too

bad

hey I want to shift gears you have these

things right here like Kido Kido balm

type things and I noticed that I guess

here the sweetener you’re using

it’s called LeConte Oh what is that

Kanto about a year ago when I met on the

makers of Lepanto had a with an event

and I kind of got the chance to pick

your brain a little bit because so you

know honestly dr. Berg there is no

sweetener that I would say green-flag

hundred percent if you ask me really

don’t use it just skip it you know

that’s the goal ideal but you know I

also understand how especially when you

transition away from a conventional diet

you need some transition anchors so

switching from traditional sweets to

Quito sweets is a good stop you know

it’s a very good way for you to win off

the excess sugar and access carbs and

kind of transition into like a very

lower much lower carbohydrate kind of

treat and we all want to treat sometime

you know so there is nothing wrong with

that what it is

what does look at our canto is monkford

sugar butt isn’t such a small tree sugar

so it’s like let’s say it’s a percentage

of monster sugar with a reach at all and

you know I did some tests on myself and

on some patience or so kind to take

tests with me in some mini clinical

study done in practice and we tested

blood sugars with all kinds of different

sweeteners to see how different blood

sugars would react and what I found is

that of my patients and myself a lot of

people are really sensitive to xylitol

and xylitol will still spike your blood

sugar that was maybe like eight out of

ten people with the research or four out

of ten people had no reaction I mean as

a four out of ten had a reaction so six

out of ten and no reaction with it and

when they did have a reaction it was

much smaller and if the spike was there

but it was really my new so you know I

think it’s also part of like the never

lingual response and the receptors to

the flavor suite that do their own thing

you know aside from the actual

carbohydrate content so you can never

fully detangle them in my opinion but um

do you remember when you did the study

did you how much quantity you used to

remember how much you used to it is it a

been awhile ago sir a tablespoon in a

recipe and we did a couple of years ago

so I don’t remember which recipe I use

and you remember it was something simple

and I gave him a couple of options for a

recipe and they told them test yourself

and then we tested stevia as well and I

think that was it because I don’t

recommend things like Splenda or

anything that’s fully artificial

chemical you know synthetic so I don’t

commend that but of like the naturals

more natural sweeteners and the sugar

alcohols that’s what we are tested right

cool yeah Retreat all seemed to do the

best with less gastric upset you know

and last side-effects and last blood

sugar spiking mm-hmm cool well I’ll just

mention because this comes up a little

bit I have an ice cream that I have a

couple different sweeteners in there

but one is xylitol but I use a non-gmo

but the the point is that the if you’re

consuming one serving size which is

three quarters of a cup

not the whole thing you’re doing such a

small amount of xylitol it’s so

insignificant so a lot of times when

people do tests and they do it online

they’re consuming a lot of it and there

is a bit of a glycemic index on xylitol

compared there we throw at all but

there’s less digestive stuff than a

wreath wrote all because I’ll notice

that some of the ice creams that have a

wreath wrote all people have to run in

the bathroom

but xylitol doesn’t create that effect

nearly as much but it will spike the

insulin a little bit more if you have a

lot of it so but the problem is when you

use eyelet all and not I’m sorry when

you use a wreath role and not the

xylitol with the ice cream you can’t get

the texture you can’t get the texture so

we’ve tried a lot of different things

and we finally have something that

tastes exactly like ice cream if not

better creamy and it’s awesome and now

we’re gonna put Kido bombs in the ice

cream so yeah but that’s meant as a you

know it’s kind of like as you do this

you might not need the kita bombs but

it’s nice to be able to have that

occasionally and just to kind of treat

yourself and Plus people that when they

begin they be are so used to the junk

they need something to transition off

that junk food but yeah I mean I’m

transitioned and I still eat your ice

cream you know I think it’s delicious

and like I really have it in the freezer

and when the urge comes I’d rather go to

that then you know something bad where

do you stand sometimes doesn’t want to

make it yourself like you know and most

days I’m so busy that if I manage to

produce a recipe every couple of weeks

for my blog is a good thing you know but

and to have something like that ready

new freezer is just pretty awesome and

you can feed it to people when they come

visit so you know to bring their junk

ice cream yeah yeah and my thing right

now I’m working on trying to get it into

some stores which is a little bit of a

transition but because the the shipping

is a bit expensive but the

the key to bomb in the ice-cream is to

die for

it’s like literally so much pleasure

you’re eating this thing you’re like

it’s just so high in fat which it’s like

oh my gosh I just it’s just so

satisfying you don’t need much enough is

like right after the meal I mean that’s

when you do like the two meals a day or

one meal a day and you have that you’re

good it’s not gonna cause weight gain so

all these other ice creams are focused

on low fat I’m like no let’s like let’s

go more in fat coconut oil whatever and

just load it up and that way you can not

have it as often yeah well thank you so

much for this interview this is the book

keto paleo kitchen it’s on Amazon you

guys can check it out it’s awesome very

high quality you should have told me

that you did the pictures because I

would be like what no there’s I’m just

teasing but it’s very high-end it’s like

it’s just like very appetizing nope very

low carb so well done it’s probably my

favorites one of my favorite things

about that book that it has a special

binding when you put it down it lays

flat on the counter and it doesn’t break

oh that’s nice

pretty thick so even if you spill stuff

on it it’s not really gonna stain so

it’s like a kitchen proof book yeah you

put a lot of work into this I can tell

so well done because I know what it

takes to write a book and it takes blood

sweat and tears so well done well thank

you so much and we enjoyed the interview

and we’ll do some more of these soon

okay okay thank you so much dr. burns

awesome all right you’re welcome

I’ll see you