The Nutrient Density of Organ Meats with Chef James Barry

What do you think about organ meats? If you’ve been with us for a while, you’ve probably heard our director, Dianne, talk about the superior nutrient density of organ meats. Well, don’t just take her word for it! In this special episode of the NTI PodTalk, Dianne talks to Chef James Barry, who is also an avid promoter of eating organ meats. He created Pluck, a product that helps people easily include organ meats in the diet without the ‘ick’ factor. Listen in as James and Dianne discuss Pluck, the inspiration behind it, and how organ meats are the most nutrient dense food.

About Chef James Barry

James Barry’s 16 + 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.

@eatpluck

@Chefjamesbarry

Dianne and Chef James discuss the inspiration behind Pluck and how organ meats are the most nutrient dense food:

01:15 – Dianne and James meet at a Weston A. Price meeting
05:06 – James’ journey to cooking as a career
15:30 – What is Pluck and the inspiration behind it
23:24 – James’ outlook on health
26:50 – Why you should use Pluck seasonings
31:26 – The lingual-neural response
38:20 – Kids and Pluck
46:10 – Toxins are NOT stored in the liver
50:20 – James talks about quality
1:09:00 – More about Pluck and how you can purchase it

NTI’s PodTalk is available on all major podcast platforms! Find us by searching “NTI PodTalk” in your favorite podcast platform or following any of the links below.

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Hear from more chefs:

Beth McCarthy, NFC

Jacqui Gabel, NFC, NTM

Lead Chef Instructor Tracy Spalding, NFC

Learn how to awaken the vitalizing power of food!

In Nutrition Therapy Institute’s Natural Food Chef program, you will experience the secrets of healthy cooking in the context of prioritizing nutrient density. Pairing together high quality ingredients with professional chef skills, you will learn to prepare foods that not only taste good and look good, but also promote optimal wellness. Contact our admissions team today! 303-284-8361