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 Bio4:37 Welcome James!5:30 Discovering food trends7:22 Nutrient-dense organ meats8:09 Bioavailable nutrients11:16 His concern with self-diagnosing12:20 How Europeans "supplement"13:24 The history of organ meats16:13 Nutrition awareness causing more confusion18:36 "How can this diet serve my addictions?"19:47 Flavor = Nutrition21:29 His experience with the Carnivore Diet25:14 Why you need to eat the whole animal25:55 The nutrients in Pluck seasoning26:51 Why he includes 5 different organs28:35 His motivation behind Pluck29:54 A few tips for cooking with it30:49 Overcoming decision fatigue31:09 How much should we consume?33:06 USDA regulations35:00 Kids love it!36:54 Lauren's bison experience37:40 Nose to tail eating38:07 His experience with eating organ meat42:23 Experimenting with Pluck seasoning43:36 Importance of eating quality meat47:00 Vegetarian-fed chickens48:44 The problem with the chicken industry today51:23 Sourcing from New Zealand52:52 The truth about eating liver55:00 Changing your habits57:03 Why Pluck is an easy new habit58:05 What happens when we balance our nutrients1:01:14 Our society is too food-focused1:02:43 His final piece of advice1:08:24 Thank you for tuning in!RESOURCES:EatPluck.com - Use discount code BIOHACKERBABES10Instagram: Chef James BarryInstagram: Eat PluckSupport this podcast at — https://redcircle.com/biohacker-babes-podcast/donations