Arts
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! *RESOURCES:* EatPluck.com ( https://eatpluck.com/discount/BIOHACKERBABES10 ) - Use discount code BIOHACKERBABES10 Instagram: Chef James Barry ( https://www.instagram.com/chefjamesbarry/ ) Instagram: Eat Pluck ( https://www.instagram.com/eatpluck/ ) Support this podcast at — https://redcircle.com/biohacker-babes-podcast/donations