In episode 180 of the Thyroid Answers Podcast, I discuss the nutritional benefits of Organs with Chef James Barry.
Topics discussed in this episode:
- What caused the decline of organ meats in the American diet?
- The benefit of eating more organ meats.
- Are organs full of toxins?
- The benefit of micro vs macro dosing.
- Strategies for getting more organs into their diet.
- And more...
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.com
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