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88: Upgrade Your Nutrition with Organ Meats

Apr 6, 2021 | Season 3


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!


Instagram: Chef James Barry

Instagram: Eat Pluck

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