Deviled Eggs, 40-Pound Weight Loss & Blues Food Temptation

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Scott Rizzuto (1:00)

Rizzuto.

All right, welcome back to the program. Rafe, enjoying your birthday grill.

Rafe Williams (1:08)

Yeah, does anybody want a deviled egg?

Scott Rizzuto (1:11)

Yeah.

Rafe Williams (1:11)

I've eaten about six or seven.

Chris Kerber (1:14)

I'm ready to share. Oh, look at those eggs.

Scott Rizzuto (1:18)

Brian from Le Bon Boucher just brought up some goodies. No, I'm good.

Tony Patrico (1:22)

He brought up coffee and he brought up something else and he said this is a special one and he wouldn't let us open it. He's going to get one more thing for you, Rafe.

Rafe Williams (1:29)

Okay.

Tony Patrico (1:31)

You can put it on your grill.

Scott Rizzuto (1:33)

Hey, Chris Kerber is on the phone. Chris, good morning.

Chris Kerber (1:36)

Good morning, everybody.

Scott Rizzuto (1:38)

It's Rafe's birthday today. You're celebrating.

Chris Kerber (1:40)

Happy birthday, Rafe.

Rafe Williams (1:41)

Thank you, buddy.

Scott Rizzuto (1:43)

How old do you think Rafe is?

Rafe Williams (1:44)

Happy birthday.

Chris Kerber (1:46)

I'm going to put him, I'm going to put him at 38

Scott Rizzuto (1:52)

38

Absolutely correct. Yes, about that. 38 years old. There you go, Rafe Williams. He's 48, but he's not telling anybody. Thanks, Kerbs. It's a secret.

Chris Kerber (2:05)

Listen, I was trying to help any man that can put down seven deviled eggs in a broadcast studio and not threaten his cohorts. That's pretty good.

Scott Rizzuto (2:12)

Oh, and he's not even done. He don't care. It's his birthday. Let him play. That's the epitaph. Whatever you want, man. Just keep eating those deviled eggs. Chris, it was great seeing you yesterday at the Blues Media Open House. By the way, Chris lost a, how much weight are you down, Chris?

Chris Kerber (2:28)

Oh, since last, end of December, I'm down about 40 pounds.

Scott Rizzuto (2:31)

My God.

Oh yeah, I couldn't even, I said, who is this handsome man? Oh, it's Chris.

Tony Patrico (2:37)

He's skating weight.

Chris Kerber (2:40)

Well, listen, you go to the doc, you know, you hit my age, you go to the doctor and your A1C is going the wrong way. You could either look at getting on to medicine or you could actually be smart and just eat better. I said, why don't we try the non-pharmaceutical route? And so it's been good. And when you realize like you get up in the morning and you're not like, you'd put down like a 40 pound bag of dog food off your shoulders, it makes a difference every day.

Scott Rizzuto (3:06)

Well, you know, I hadn't seen you in a couple of months and you walked over to the table and I actually went, whoa, whoa, look at this guy.

Chris Kerber (3:17)

Yeah, I appreciate that, thanks.

Scott Rizzuto (3:18)

Well, and what was the, what's the secret? Honestly, what's the secret to losing that much weight?

Chris Kerber (3:23)

I just like, seriously guys, I just, I started, so my A1C levels were up to like, like over about a three year period, it started going up from like 5.4 and they finally hit like 5.7.

Scott Rizzuto (3:37)

Right.

Chris Kerber (3:37)

And, or I'm sorry, they finally hit 7.7.

Scott Rizzuto (3:40)

And what's a healthy, what's a healthy A1C? Like four, right?

Chris Kerber (3:44)

Well, you want, you want to be below six.

Scott Rizzuto (3:45)

Okay.

Chris Kerber (3:46)

You, you're, you, they start to consider you pre-diabetic around like 5.8, 5.9, but you, you want to be, you want to be below six.

Scott Rizzuto (3:54)

Yeah.

Chris Kerber (3:54)

So that's officially type two diabetes, but I started doing a bunch of research and realized you can, like you can reverse it. Like your body does a great job of healing. So I really like, I just started watching what I was eating and like didn't overeat, like, you know, and I'm not, I mean, I didn't, I don't drink quite as much, but I don't like, you know, I still, still like I had was up at a great, you know, celebration 14th anniversary of circle seven here near the house. And they, you know, see you have a couple of beers there and, you know, so like it's just managing and eating better and just not eating a lot of crap. And then the biggest thing is honestly is, you know, stop eating late, which when you travel like we do and you get on planes and you're getting into hotels at two in the morning. And like it can be a bit of a challenge to manage eating when you travel on the road. But also it's fun and it works.