James Barry’s 16 + years in the culinary field started as a private chef and he recently launched his first functional food product, Pluck! It’s an organ-based, all-purpose seasoning and is an amazingly easy and delicious way for people to get organ meats into their diet. James discusses why we need to incorporate these nutrient-dense foods into our diet, how our ancestors ate and simple tips for optimizing our nutrition.
1:20 Welcome to the show!
3:12 Chef James Barry’s Bio
4:37 Welcome James!
5:30 Discovering food trends
7:22 Nutrient-dense organ meats
8:09 Bioavailable nutrients
11:16 His concern with self-diagnosing
12:20 How Europeans “supplement”
13:24 The history of organ meats
16:13 Nutrition awareness causing more confusion
18:36 “How can this diet serve my addictions?”
19:47 Flavor = Nutrition
21:29 His experience with the Carnivore Diet
25:14 Why you need to eat the whole animal
25:55 The nutrients in Pluck seasoning
26:51 Why he includes 5 different organs
28:35 His motivation behind Pluck
29:54 A few tips for cooking with it
30:49 Overcoming decision fatigue
31:09 How much should we consume?
33:06 USDA regulations
35:00 Kids love it!
36:54 Lauren’s bison experience
37:40 Nose to tail eating
38:07 His experience with eating organ meat
42:23 Experimenting with Pluck seasoning
43:36 Importance of eating quality meat
47:00 Vegetarian-fed chickens
48:44 The problem with the chicken industry today
51:23 Sourcing from New Zealand
52:52 The truth about eating liver
55:00 Changing your habits
57:03 Why Pluck is an easy new habit
58:05 What happens when we balance our nutrients
1:01:14 Our society is too food-focused
1:02:43 His final piece of advice
1:08:24 Thank you for tuning in!
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