You may have already heard how important organ meats are when it comes to health optimization, but many people still shy away from the idea of consuming these organ meats in place of a steak.   But the truth is that the nutrients found in organ meats play a crucial role in supporting immune function, brain health, and energy metabolism, and my guest today is here to share why we should all be incorporating these nutrient-rich organs into our diet.   I’m joined by James Barry, the founder of Pluck seasonings, to discuss the many benefits of eating organ meats. We discuss why as a society we have moved away from eating organ meats, and the perception that certain foods are healthier than others. James also explains why he decided to start making Pluck seasonings, and how these organ meat seasonings compare to eating the real thing.   James Barry’s 17 + years in the culinary field started as a private chef cooking for celebrities such as Tom Cruise, Mariska Hargitay, George Clooney, Gerard Butler, Sean “Puffy” Combs, Barbra Streisand, and John Cusack. Most recently, James launched his first functional food product, Pluck, an organ-based seasoning. It's the first of its kind and an amazingly easy and delicious way for people to get organ meats into their diet.   James is also a published cookbook author having co-authored the recipes in Margaret Floyd’s book Eat Naked and co-authored the follow-up cookbook The Naked Foods Cookbook. He most recently co- authored the recipes in Dr. Alejandro Junger’s book, Clean 7.    Thank you to our sponsors for making this episode possible: Eat Pluck: Use code BSP10 to save 10% on your order at eatpluck.com Profound Health: Go to Profound-health.com and use promo code Longevity15 to save 15% on your first order.    Find More From Nathalie: YouTube: https://www.youtube.com/channel/UCmholC48MqRC50UffIZOMOQ Facebook Group: https://www.facebook.com/groups/biohackingsuperhumanperformance Instagram: https://www.instagram.com/nathalieniddam/ Website: NatNiddam.com Join Nat’s Membership Community: https://www.natniddam.com/bsp-community Work with Nat: Book Your 20 MInute Optimization Consult: https://calendly.com/nniddam/intro-call?month=2021-08   Find more from James Barry: Website: eatpluck.com Facebook: Eat Pluck Instagram: @eatpluck   What we discuss: 00:07:19: It’s easier to find organ meats when you buy your food online  00:11:38: The myths about eating liver  00:17:17: What is it about organs that makes them so nutrient dense?  00:22:55: Why certain organs are off the market 00:31:41: When did James decide to start making Pluck seasonings? 00:38:12: The perception that certain foods are healthier than others  00:47:03: Why it’s healthier to cook rather than eat out  00:52:53: What are the best fats to cook with? 01:03:16: What percentage of organs do Pluck seasonings have?  01:10:58: What flavors of Pluck seasonings are available right now? Key Takeaways: One of the biggest myths about eating liver is that it holds a lot of toxins, making it dangerous for us to eat. While it is true that the liver acts as a filter for toxins within the body, it does not store toxins in large quantities. Instead, the liver converts potential toxins into less harmful substances or eliminates them altogether. Organs are often considered to be the most nutrient-dense foods because they are rich in a variety of essential vitamins and minerals that are not found in muscle meat. This is largely due to the fact that organs have distinct physiological functions, and as a result, they contain unique nutrient profiles. It's often healthier to cook at home than to eat out because you have control over the ingredients and cooking methods used in your food. When you cook at home, you can choose fresh and wholesome ingredients to make your meals, avoiding processed foods and excessive amounts of salt, sugar, and unhealthy fats.