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Transcript

Celebrity Chef on "Gateway" Organs

James Barry - from picky eater to offal and parasympathetic pause champion!

Watch on YouTube Y'all


Today’s episode #57 features celebrity chef, author and entrepreneur James Barry.
I “met” his culinary creation — Pluck, a grass-fed regenerative and organic seasoning featuring offal — highly nutrient rich organs alongside organic spices and Redmond Real Salt, some years ago and have been in love ever since. It was a true pleasure to learn the story and motivation behind his chosen life path as a nourisher extraordinaire and organ champion, and I’m thrilled to share his health promoting tips with you.

Chef James reveals that he wasn’t born with a refined palate; in fact, he was a picky eater until entering culinary school in his late twenties. He posits that picky eating stems from past traumatic experiences and can be mitigated by confronting fears and slowly introducing culinary elements such as texture and umami over time.

James is all about connecting what we’re eating to our health, and uses a “micro-dosing” approach to both learning how to broaden your palate and include organ meats in your approach to nutrition. For example, shaving beef liver into hamburger meat or adding finely chopped chicken hearts or beef tongue to otherwise muscle meat focused Taco Tuesdays. I love this because it’s exactly what I do chez moi AND how I encourage inactive people to begin exercise. We’ve got to be realistic, y’all — if you’re not in the habit of hitting the gym and think that anything less than an hour doesn’t count, you’re never going to get there. But if you lace up your sneakers and take a 5-10 minute walk down the block every day, this will add up and have profound, sustainable health improvement effects on your life.

If the idea of organ shavings and textures don’t sound appealing to you, all the more reason to check out Barry’s Pluck! Nourishment Mindset listeners get a special 15% Eat Pluck discount: simply use the code NourishmentMindset when shopping on the company’s website!


-FINE READS-
I love to rant and rave — particularly when it comes to nutrition studies because they’re typically full of SHIT given poor design, confounding factors and conflicting interests paired with super sensational headlines.

Today I’m highlighting the dichotomy between the ever-present meat demonization media and the deafening silence of journalists when their one directional hypotheses about the evils of meat are challenged.

Here we’re told that eating little fishies instead of meat will save hundreds of thousands of lives. I love me some meat of the sea, but this is not the point. Articles like this perpetuate the idea that meat is bad for the planet… blah blah blah and of course don’t mention the heavy metal toxicity that can occur when you over-consume seafood particularly that packaged in metals. Notice there’s no clinical trial done, which is critical for finding causation; just studies referenced.

And in this significant article found in the European Journal of Preventative Cardiology, a detailed MR analysis finds zip/zilch/nada correlation red nor processed meats and the diseases were daily told will kill us from consuming them! The former is blasted and the latter here is buried. This is neither accident nor one-off; it’s a perpetual pattern of meat demonization backed by outside corporate and control interests who DO NOT have your health in mind. Next time you see a sensational “meat gonna kill ya” headline ask yourself who funded this and if they EVER present an alternative opinion or source. Then think on that and remember that meat is THE MOST NUTRIENT RICH FOOD ON THE PLANET. Something we’ve eaten for millenia.


-QUICKIE NOURISHING RECIPE-
Ok so I’m steal-sharing a recipe from Pluck’s website: Honey Bourbon Candied Bacon. Um, wow, you had me at bacon!


-HIPPIE DIPPIE PRODUCT-
Well duh, it’s Pluck since I interviewed James. As a reminder, Nourishment Mindset members, listeners and viewers receive a special 15% discount when using the coupon code NourishmentMindset at checkout.


-SHOW ME THE LOVE-
If you haven’t purchased my book and you’ve made it all the way to the end of this monthly newsletter, let’s get movin’! You may do so on Amazon or my website for a signed copy shipped free of charge.

If you’re a sweetheart and have already purchased, please consider spreading the love by recommending it to a friend and/or writing me a review on Amazon! More important than supporting my work, you’re spreading our metabolic mission to help people achieve vitality through real whole foods, straight talk and the pleasures of the table!


Discussion about this podcast

Nourishment Mindset Podcast
The Nourishment Mindset
We're on a metabolic mission to help you (re)discover your vitality through real whole foods, sassy straight talk and the pleasures of the table.
There are a bajillion health podcasts out there, and a lot of 'em are as fun as a trip to the dentist. Here at The Nourishment Mindset we blend sassy straight talk with a holistic, real whole foods foundation. Our metabolic mission is helping you achieve vitality and reverse chronic, lifestyle conditions like type 2 diabetes, obesity and malaise through (re)discovering the pleasures of the table.
You'll learn tips from host Dixie Huey, a wine industry veteran who spent 20 years dining with farmers, chefs and winemakers around the world before listening to her calling to become a health coach after healing from years of dieting in a calorie counting prison.
Hers is a story of earned knowledge, personal failure, and paradox -- one she hopes will inspire others to appreciate the incredible nature of food as a source of nourishment, connection and pleasure. Dixie is a certified Nutrition Network Advisor, Group Fitness instructor, MBA, certified sommelier and author of The Nourishment Mindset.
Our guests range from organic foodies and hemp and wine growers to celebrity coaches and medical providers, Ditch the dogma and BS, silence the noise and switch back to the traditional sound practices that have nourished for millennia.