POPULARITY
6 episodes with naked foods cookbook
2 episodes with naked foods cookbook
3 episodes with naked foods cookbook
2 episodes with naked foods cookbook
3 episodes with naked foods cookbook
2 episodes with naked foods cookbook
2 episodes with naked foods cookbook
In this episode, Dr. Robert Whitfield speaks with Chef James Berry, founder of Pluck, a company dedicated to making organ meats more accessible and appealing. They delve into topics such as breast implant illness, nutrition, and food quality. Dr. Whitfield provides valuable insights into the effects of breast implant illness, and available treatment options, and shares personal stories from women who have undergone explant surgery. Chef Berry underscores the importance of nutrition and aims to make organ meats more accessible to the public. Together, they examine the evolution of food quality, the importance of mindful eating, and the impact of environmental toxins. Tune in to hear why being mindful of what we eat is more crucial than ever! Show Highlights: Food Processing Changes (00:05:50) The shift toward more processed foods during their childhood Seasonal Eating Awareness (00:08:22) Importance of eating seasonal foods for health Glyphosate and Environmental Toxins (00:11:04) Glyphosate and its prevalence in the food system Awareness of Nutritional Needs (00:16:56) The growing awareness of nutritional needs and organ meats Trauma and Body Image Issues (19:04) Exploration of the psychological impacts of breast development and societal pressures on women The Importance of Sleep (21:31) Emphasis on sleep as a foundational pillar for overall health and well-being Breathing and Digestion (22:10) Connection between stress, digestion, and the importance of a relaxed state while eating Creating a Healthy Food Environment (32:20) Advice on curating food choices in the kitchen to support health and desired outcomes Everyday Ancestral Podcast Introduction (33:48) Overview of James Berry's podcast focusing on traditional practices and health insights Bio: Chef James Berry James Barry's 20 years in the culinary field started as a private chef cooking for celebrities such as Tom Cruise, George Clooney, Gerard Butler, Sean “Puffy” Combs, Mariska Hargitay (of Law & Order: SVI fame), Barbra Streisand, and John Cusack. James is the CEO & Founder of the organ-based, superfood seasoning, Pluck. 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 (https://amzn.to/4jyzfzz) and Dr. Alejandro Junger's book, Clean 7. (https://amzn.to/3Eowl08) He authored the cookbook The Naked Foods Cookbook (https://amzn.to/40NMDIM). He is the host of the podcast, Everyday Ancestral (https://eatpluck.com/everydayancestral/). Chef Berry's Website (https://shop.eatpluck.com/collections/all) Let's Connect... Podcast: https://podcasts.apple.com/gb/podcast/breast-implant-illness/id1678143554 Spotify: https://open.spotify.com/show/1SPDripbluZKYsC0rwrBdb?si=23ea2cd9f6734667 TikTok: https://www.tiktok.com/@drrobertwhitfield?t=8oQyjO25X5i&r=1 IG: https://www.instagram.com/breastimplantillnessexpert/ FB: https://www.facebook.com/DrRobertWhitfield Linkedin: https://www.linkedin.com/in/dr-robert-whitfield-md-50775b10/ X: https://x.com/rob_whitfieldmd Read this article - https://www.breastcancer.org/treatment/surgery/breast-reconstruction/types/implant-reconstruction/illness/breast-implant-illness Shop: https://drrobssolutions.com SHARP: https://www.harp.health NVISN Labs - https://nvisnlabs.com/ Get access to Dr. Rob's Favorite Products below: Danger Coffee - Use our link for mold free coffee - https://dangercoffee.com/pages/mold-free-coffee?ref=ztvhyjg JASPR Air Purifier - Use code DRROB for the Jaspr Air Purifier - https://jaspr.co/ Echo Water - Get high quality water with our code DRROB10 - https://echowater.com/ BallancerPro - Use code DRROBVIP for the world's leader in lymphatic drainage technology - https://ballancerpro.com Ultrahuman - Use code WHITFIELD10 for the most accurate wearable - https://www.ultrahuman.com/ring/buy/us/?affiliateCode=drwhitfield
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 SAVE 15% WITH CODE: DRERICBALCAVAGE
Restorative Wellness Solutions offers nutrition professionals advanced training in lab testing and functional nutrition. With advanced tools and knowledge, RWS is designed to deepen practitioners' understanding of nutrition and lab testing. In this episode of the NTI PodTalk, we hear from Margaret Floyd Barry, the Executive Director of Restorative Wellness Solutions (RWS). Margaret highlights the innovative work at Restorative Wellness Solutions and breaks down the four levels of their curriculum. The curriculum provides practitioners with the tools they need to support clients facing complex health challenges. Listen in to hear about the resources available through RWS and how they can complement your existing nutrition education. About Margaret: Margaret Floyd Barry, FNTP MRWP is a functional nutritionist, author, speaker, educator, and real food advocate who's been on the pursuit of the most nutritious and delicious way of eating for the better part of her adult life. Having seen family members suffer the devastating effects of chronic illness from a young age, Margaret has long had the desire to help others find a better way back to optimal health and wellbeing. Through years of experience working with the most complex client cases, including reversing her own autoimmune condition, Margaret uses a powerful system for restoring health by addressing the root cause of illness. Today, Margaret teaches fellow practitioners the same proven system she uses to get her clients life-changing results through Restorative Wellness Solutions - a two-year comprehensive functional nutrition certification program for qualified health professionals. Margaret and the Restorative Wellness Solutions team are transforming health care delivery, supported by a global network of over 1,200 alumni. Margaret also runs Restorative Corporate Wellness, a team of Restorative Wellness Practitioners facilitating health transformations with corporate clients. She is the author of Eat Naked: Unprocessed, Unpolluted and Undressed Eating for a Healthier, Sexier You and The Naked Foods Cookbook. She's also the host of the Clinician's Corner podcast, where she interviews some of the world's top experts in the fields of functional health and nutrition, exploring cutting edge clinical perspectives for reversing chronic disease that every practitioner needs to know. Restorative Wellness Solutions Margaret Floyd Barry **Timestamps for the topics discussed can be found on this episode's NTI PodTalk page. Are you ready to start your journey as a Nutrition Therapist Master or Natural Food Chef? To learn more about NTI's Nutrition Therapist Master Certification, visit ntischool.com for more information, or call 303-284-8361 to speak with our admissions team. This discussion is not intended to provide Medical Nutrition Therapy, nor in any way imply that Nutrition Therapists who graduate from NTI are qualified to provide Medical Nutrition Therapy. The scope of practice for graduates of NTI is to deliver therapeutic nutrition guidance to our clients which helps support their natural biology to achieve optimal function in whatever wellness path they are on.
In this episode of the RWS Clinician's Corner, Margaret Floyd Barry is joined by her husband, Chef James Barry, who shares invaluable insights on changing mindsets about food, particularly the less commonly consumed yet highly nutritious organ meats. We explore how exposing children to diverse foods can expand their palates and discuss practical methods to integrate organ meats into everyday meals subtly and effectively. We discuss: The history of organ meats in the American diet Strategies for easing into organ meat consumption, including how to adapt recipes to include organ meats for various palates The importance of connecting taste to the nervous system The psychology of taste and picky eaters Recipe resources and cookbooks for preparing organ meats Changing mindsets and normalizing organ meat consumption Insights into considerations for individuals with higher uric acid levels The Clinician's Corner is brought to you by Restorative Wellness Solutions. Follow us: https://www.instagram.com/restorativewellnesssolutions/ Timestamps: 00:00 Celebrity mentions and organ-based seasoning. James innovates. 08:34 Understanding clients' unique dietary needs remarkably early. 11:39 Emotional triggers influence food preferences and associations. 19:35 Rediscovered giblets' importance after having kids. 22:30 Dehydrated spices on toast to enhance nutrition. 29:58 Reconnecting with organ meats gradually involves psychology. 33:12 Diet should be personalized; individual testing needed. 42:07 Pluck on popcorn enhances flavor and health. 44:26 Introduce new flavors gradually; enhance texture creatively. 53:11 Insights on high uric acid and organ meats 56:24 Microdosing organ meats gently boosts flavor daily. 01:03:54 Soaking organs helps clean and purify them. 01:06:11 Listen, follow, review, and share the podcast. Speaker bio: 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. Connect with Chef James: Website: https://eatpluck.com/ – Use code RWS20 for a 20% discount Instagram: https://www.instagram.com/eatpluck/ https://www.instagram.com/chefjamesbarry/ To become an affiliate: https://eatpluck.com/affiliates/ To open a wholesale account: https://eatpluck.com/wholesale/ Keywords: organ meats, consumption decline, economic factors, food preferences, incorporating organ meats, liver shots, mouth to nervous system communication, NTA training, functional testing, overcoming the ick factor, nutritional benefits, chicken as entry point, flavor differences, Chef James Barry, private chef, meal delivery, Wholesome to Go, functional food, Pluck, changing diets, healthy comfort food, recipe resources, soaking organ meats, regenerative farms, grass-fed animals, health benefits, freeze-dried organ meats, dietary substitutions, ghee, coconut oil, food micro-dosing, bitter flavor introduction, umami flavor, sour flavor, palate training, picky eaters, tongue taco meat, vegetarian clients, dehydrated organ meats, nutrient density, human evolution, consumer preferences, psychology of food, food textures, creative substitution, annatto spice, phased organ meat incorporation, awfully good cooking, nutrient density of organs, higher uric acid considerations Disclaimer: The views expressed in the RWS Clinician's Corner series are those of the individual speakers and interviewees, and do not necessarily reflect the views of Restorative Wellness Solutions, LLC. Restorative Wellness Solutions, LLC does not specifically endorse or approve of any of the information or opinions expressed in the RWS Clinician's Corner series. The information and opinions expressed in the RWS Clinician's Corner series are for educational purposes only and should not be construed as medical advice. If you have any medical concerns, please consult with a qualified healthcare professional. Restorative Wellness Solutions, LLC is not liable for any damages or injuries that may result from the use of the information or opinions expressed in the RWS Clinician's Corner series. By viewing or listening to this information, you agree to hold Restorative Wellness Solutions, LLC harmless from any and all claims, demands, and causes of action arising out of or in connection with your participation. Thank you for your understanding.
In this episode, James Barry, along with Evan H. Hirsch, MD, discusses how to teach your mouth to like healthier foods. 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. Follow James on instagram at https://www.instagram.com/eatpluck/ Get your 'nutrition in a pinch' at https://www.energymdmethod.com/pluck . For more information about Evan and his program, Click Here. Prefer to watch on Youtube? Click Here. Please note that any information in this episode is for educational purposes only and does not constitute medical advice.
50 miles for 50th bday? Running long in midlife isn't the first thing (or second) I recommend to women. But what happens when your peak estrogen levels were at least a decade ago? What if you've got a crazy goal, want to go for it, and you know how to interpret reactions and respond accordingly? Come on this unique trail as I interview a friend and colleague around her idea of a fun birthday party that not all of us will appreciate the same way. My Guest: Margaret Floyd Barry is a functional nutritionist, author, speaker, educator and advocate of optimal health through nutrition of adult life. Seeing family members suffer the effects of chronic illness from a young age, Margaret helps others find a better way back to optimal health and wellbeing. Margaret worked on complex cases of autoimmune, including her own. She established a powerful system for restoring health by addressing the root cause of illness. Margaret teaches fellow practitioners the proven system with life-changing results through Restorative Wellness Solutions, which has trained and certified over 1200 qualified health practitioners worldwide. She is the author of Eat Naked: Unprocessed, Unpolluted and Undressed Eating for a Healthier, Sexier You and The Naked Foods Cookbook. Questions We Answer in This Episode: What inspires a woman to run 50 miles for her 50th birthday? [00:05:30] How long have you been running? [00:09:00] Where are you in the menopause timeline? How much has that changed your training and recovery? [00:21:20] How do you train for a 50 mile run differently than your previous marathons? What was the result? [00:21:20] What were the key dietary strategies you used? What are the results? Were they different in the past? [00:26:50] How did you manage autoimmune disease and training at this level, without triggering an all out autoimmune flare? [00:32:20] How did recovery play into things? [00:26:10] Would you do it again? Does longer appeal to you? [00:40:20] Did training take a toll on energy for work or relationships? [00:24:40] Connect with Margaret: www.margaretfloydbarry.com On Social: Instagram: https://www.instagram.com/margaretfloydbarry or https://www.instagram.com/restorativewellnesssolutions/ Other Episodes You Might Like: 78 Year Old Endurance Athlete Training for Triathlons: https://www.flippingfifty.com/endurance-athlete/ Ironman Dexter Yeats About Being 72, Unstoppable, and Unique: https://www.flippingfifty.com/ironman-dexter-yeats-72-unstoppable-unique/ Take a Walk with a 57-year old Book Author | Just 1400 Miles: https://www.flippingfifty.com/take-a-walk/
Join Dr. Kiltz and special guest James Barry, founder of “Pluck” Seasoning to learn the prospective of a World Class Chef on eating organ meats, home-cooking and much more! James Barry's 20 years in the culinary field started as a private chef cooking for celebrities such as Tom Cruise, George Clooney, Gerard Butler, Sean “Puffy” Combs, Mariska Hargitay (of Law & Order: SVU), 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. In this episode you will discover: All about Pluck “Superfood Seasoning” The diet of a world class chef The benefits of organ meats A chef's guilty pleasures Getting inspired about home-cooking Connect with James: Instagram (Personal) Linktree (Personal) Instagram (Pluck) YouTube (Pluck) Buy Pluck - 20% off with code DRKILTZ Connect more with Dr. Kiltz: Website Kiltz Mighty Tribe - Free membership and 30-Day Course Doctor Kiltz Nutritional Solutions Instagram Tiktok Facebook Amazon
We are joined by Chef James Berry, a personal chef to celebrities like Tom Cruise, George Clooney, and Barbra Streisand, and he is sharing his first functional food product known as Pluck, an organ-based seasoning—and let me tell you, it is truly one of a kind. It's an amazingly easy and delicious way to get organ meat into your diet. Our house has already fallen in love! We're putting it on things like popcorn, eggs, steaks, and salads, and Chef Berry is here to share all about it, along with his story and his journey from professional chef to essentially a health advocate. He'll be emphasizing the nutritional benefits of organ meat, and how truly, this brand is set to revolutionize healthy eating. Tune in for a dose of culinary inspiration and practical health application that's wrapped up into an incredible option known as Pluck. As their motto goes: "If you can salt it, you can Pluck it." Mr. Berry 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". TRY PLUCK for yourself HERE. Takeaways: Organ meats are nutrient-dense and provide essential vitamins and minerals that our bodies need. Sourcing high-quality organ meats can be challenging in the US, but New Zealand has established a reliable supply chain. Pluck is a superfood seasoning made from freeze-dried organ meats and spices, providing an easy and versatile way to incorporate organ meats into everyday meals. Eating whole animal products is a more sustainable and humane approach to food consumption. Freeze-drying organ meats creates a concentrated and nutrient-rich product. Small, frequent doses of high-quality food are beneficial for optimal health. The energy and state of mind while eating play a significant role in digestion and assimilation. Pluck seasonings are made with real food ingredients and can be used in various dishes. Pluck plans to introduce a shaker and travel box in the future. ✴️ Follow Pluck on Facebook, Instagram, TikTok
How does nutrition directly influence the health and appearance of your skin? What are the pros and cons of vegetarian versus meat-based diets for skin health? In this episode, James Barry and I discuss the intricate relationship between nutrition and skin health and how to make dietary choices that not only benefit your skin but also support overall health and wellness.Shop Pluck products using code RACHEL for 15% off: https://eatpluck.com/?ref=75hty14WLearn more about 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.Ways to work with Rachel Varga!FREE 30-minute Biohacking For Ageless Beauty Training! https://www.theschoolofradiance.com/freebiesBook a 15-minute personalized radiance consultation with Rachel to begin your skin and radiance journey now. https://rachelvarga.as.me/schedule/6f78f1da/appointment/46262137/calendar/2738969?appointmentTypeIds%5B%5D=46262137Download Radiance: The New Skin Science on Audible!Book a One-on-one with Rachel Varga for customized skin care, rejuvenation guidance, and ongoing support! https://www.theschoolofradiance.com/consultation and use code Podcast15!Shop skincare, make-up, hair/skin/nail supplements, grooming tools, dermal rollers, and much more! https://alwaysradiantskinshop.com/Register for my next weekly LIVE and FREE Masterclass on various topics where I answer your questions! https://us02web.zoom.us/meeting/register/tZwuceioqTwiE9O1K1fF1vnLqZBlCvPdkDWc The video replays (which are highly interactive) are available on my skin shop for a small fee here!Join Seasonal Skincare Expert Tutorials on skincare, makeup, hair care (and growth), biohacking, clean peels, pre and post-rejuvenation tips, dermal rolling, and advanced at-home technologies for the face and body! https://www.theschoolofradiance.com/Join The School of Radiance Membership for your personal radiant transformation by cultivating resilient radiance through detoxing from environmental toxins, enhancing communication, enhancing relationships, etiquette, and much more: https://www.theschoolofradiance.com/membershipAs a disclaimer, please note that the information shared in this podcast and interview is not to be taken as medical advice, and it's always important to consult with your physician before making any lifestyle changes. Rachel disclaims any responsibility for inaccurate credentials of guests or information used that may cause harm.Thank you for tuning in to this episode of The School of Radiance with Rachel Varga (formerly The Rachel Varga Podcast and The Always Radiant Skin Podcast)!Rachel Vargainfo@theschoolofradiance.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
In this episode, Margaret Floyd Barry, along with Evan Hirsch, explore The Missing Pieces to Healing Your Gut. Margaret Floyd Barry is a functional nutritionist, writer, speaker, and educator in functional nutrition. Having seen family members suffer the devastating effects of chronic illness from a young age, helping others find a better way back to optimal health has been her passion. Through years of experience creating life-changing results with the most complex client cases, including reversing her own autoimmune condition, Margaret uses a powerful system for restoring health by addressing the root cause of illness. Today, Margaret teaches fellow practitioners the same proven system she uses through Restorative Wellness Solutions - a two-year comprehensive functional nutrition certification program for qualified health professionals. With over 1200 alumni in 22+ countries, Margaret and the RWS team are actively working to change the way health is delivered. Margaret is also the author of Eat Naked: Unprocessed, Unpolluted and Undressed Eating for a Healthier, Sexier You and The Naked Foods Cookbook. Want to learn more about Margaret Floyd Barry and her work? Visit her website at https://restorativewellnesssolutions.com/ Join her upcoming event by clicking here https://restorativewellnesssolutions.ontraport.com/t?orid=47195&opid=32 Grab your copy of her Quick GI-MAP interpretation guide and 5 essentials for a gut healing protocol: https://customgutprotocol.com/5essentials Stay connected with Margaret on Instagram: https://www.instagram.com/margaretfloydbarry/ . For more information about Evan and his program, Click Here. Prefer to watch on Youtube? Click Here. Please note that any information in this episode is for educational purposes only and does not constitute medical advice.
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. 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. **Timestamps for the topics discussed can be found on this episode's NTI PodTalk page. Are you ready to start your journey as a Nutrition Therapist Master or Natural Food Chef? To learn more about NTI's Nutrition Therapist Master Certification, visit ntischool.com for more information, or call 303-284-8361 to speak with our admissions team. This discussion is not intended to provide Medical Nutrition Therapy, nor in any way imply that Nutrition Therapists who graduate from NTI are qualified to provide Medical Nutrition Therapy. The scope of practice for graduates of NTI is to deliver therapeutic nutrition guidance to our clients which helps support their natural biology to achieve optimal function in whatever wellness path they are on.
In this episode, Sachin interviews chef James Barry about his career as a personal chef to celebrities, how James became interested in organ meats, what inspired him to formulate an organ meat supplement called Pluck, and his passion for eating the whole animal as our ancestors did. James shares some research on the nutritional density of organ meats. Sachin tells how he broke his meat fast to try Pluck so he would be able to endorse it with integrity. Listen in for ancestral knowledge about eating for your biological needs. Key Takeaways: [1:02] Sachin introduces James Barry, a chef, and the Founder of Pluck, a company that makes organ meat-based seasoning. James had talked about Pluck on the stage at Mindshare where he pitched the idea to Joe Polish in a mock Shark Tank. [2:15] James has found a way to make the delivery of organ meats simple and tasty for anyone. Sachin had lunch with James at Genius Network and they had a fascinating conversation they wish they had recorded! They will try to replicate and extend that conversation in this episode. [2:40] Sachin welcomes James Barry to Perfect Practice. [2:51] James Barry has been a celebrity personal chef for over 20 years. He names some of his clients. [4:25] There was no blueprint for how to be a celebrity chef when James started. When he began, he found a private chef who mentored him. James has mentored many chefs since. [5:22] Most who hire a private chef do so because they value their appearance and their time. Many of us don't value our precious time. Outsource things that are not your specialty. [6:17] A lot of celebrities are just following the trend. They talk about the most popular book. When James first got out of culinary school the trend was the fat flush diet. [6:38] James learned he had to understand the trending diet, not only by reading but also by working on the recipes to be very good at them. If a celebrity has a nutritionist, you need to execute that nutritionist's instructions or already know that diet to work with them. [7:11] James had also studied nutrition. When he cooked for celebrities, they only wanted to eat what he cooked for them. Everything was from scratch. He used Whole Foods. He didn't use anything that was ultra-processed. He focused on clean eating and fairly low-carb. [8:37] James describes celebrities as human beings with extraordinary attention focused on them, more money and resources, but just normal human beings. James treated them like regular people. He didn't try to become their best friend. He focused on fulfilling his role, honoring their environment and privacy. [9:50] James thinks that sometimes a celebrity's “why” is a lot clearer. They know why they want to be healthy and mindful of what they put in their mouths. If you have a $300 million movie you are performing in and want to perform at your top, that's a lot of pressure. [11:17] James has always strived to support people where they are. He learned the culinary arts to help people. Humans are inconsistent and gravitate toward comfort foods. He wanted to improve the foods people were eating. [12:01] James has researched organ meats and calls them the most nutritionally dense foods on the planet. He wondered how to get over the hurdles that people had, eating them. They struggle with the taste, sourcing, how to cook them, and what to do with them. [12:22] On a trip, James' two young girls got Shiga toxin from E. coli and couldn't hold anything in. James was warned not to give them antibiotics as it would release the toxin faster and overwhelm them. The two-year-old got to almost skin and bones and recovered slowly. [14:01] When she recovered, all she would eat was toast. James wanted something he could sprinkle on the toast to make it healthier. He realized we have freeze-dried organ meats but it's in capsules because it doesn't taste good. James wanted to make organ meats taste better. [15:13] Deconstructing paté, James found the ingredients he needed to add to make it taste better. James recreated the taste of paté with dry ingredients. The result is Pluck. It contains five organ meats, which are the liver, heart, kidney, spleen, and pancreas from 100% grass-fed cows. [15:44] It removes the barriers. You can sprinkle it on anything. It tastes delicious. Most people don't even realize they're eating organ meat. James gets amazing feedback from parents who sprinkle it on everything. [16:33] When Sachin and James were at lunch, James was giving people samples of Pluck. Sachin, though a vegetarian, decided to try it so he would know if he could endorse it to listeners with an honest opinion. [17:26] Sachin tried it and it tasted quite good. He sprinkled it on his salad and enjoyed it immensely. Sachin's honest truth is the product tastes amazing. It tastes good, it's healthy, and it upgrades the things family members are consuming without them realizing it. [19:00] James has learned that for healthy food to become a lifestyle, it has to be easy because humans will do hard things for a while, not that long, and it has to be delicious because we will eat something that tastes bad for a bit, but then we default to what stimulates our dopamine. [19:42] James knew he had to make a product that was easy and tasted good. James also wanted eating the whole animal, not just the muscle meat, to be as easy as possible. [20:16] Ancestrally, archeologist Dr. Bill Schindler, author of Eat Like a Human, said humans are the only species in the world that look to someone else to tell us what to eat. We have lost our way around our food. James speaks about ancient tribes eating the whole animal. [22:59] James tries to get to what is simple, easy, and delicious, so you'll eat it, feel better in your body, and treat others better. Once we feel better, we treat others better. [24:06] The organ meats are raw frozen, processed to be a uniform size, freeze-dried, and powdered. There's no flow agent added to it. It's very pure. No one had combined them with spices before. The USDA and FDA didn't know what to do with it. [26:22] When it was called food, a USDA-approved food processor had to do the packing. James tried for eight months to find a processor who could handle the powder without contamination by air but no one could. James had to repurpose it as a dietary supplement. [27:29] A lot of people don't realize it's a dietary supplement. The box on the back of the package says Dietary Supplement, not Nutritional Facts. So it's an FDA product. James sources from New Zealand. [29:47] New Zealand has very high standards. They have green grass year-round and cattle is one of New Zealand's major exports. The whole animal is accessible. You can get brains in New Zealand, but not in the U.S. James is trying to source through the U.S. but it's not possible yet. [31:54] James launched Pluck during COVID-19. People didn't know what it tasted like and he had no means of getting samples to people. He got on as many podcasts as he could and sent the product ahead of time to the podcast host for an honest assessment. That was the launch. [32:50] The biggest questions James gets are “How much am I really getting?” and “How do I know it's really working?” Our bodies know what they need. How do you get back to that intuitive knowledge? You won't get it by swallowing capsules and bypassing biological communication. [33:54] James says digestion starts with your eyes. You see something that looks good. When you get closer, you smell a good aroma. That triggers something in your brain. You take a bite and you taste it. Your saliva starts breaking it down. Your body decides if you want more. [34:57] If you eat slowly, your body will tell you when to stop. Too many of our foods have more flavor than nutrition, and that confuses the body. Swallowing a capsule bypasses biological communication. Eating a salt tablet instead of tasting salt bypasses communication. [36:18] James emphasizes to people that when you eat, your body will tell you how much you need or don't need. Beef liver is huge and hard to eat in one sitting. If you eat a lot, it starts to taste different. If you keep eating when it doesn't taste good, you're not listening to your body. [37:10] We're already seasoning our food. Instead of an all-purpose seasoning, Seasonings have anti-caking agents and stabilizers, that are not good for us. Most blends will be high in salt. That's the cheapest ingredient. Pluck gives you nutrients you do not get from seasonings. [40:06] Organ meats are natural multivitamins. You don't have to worry about eating it with food; it is food. Like supports like. The liver can support your liver. Orcas are known for attacking a shark and eating only one part of the shark, the liver. Animals in the wild go right for the organs. [44:03] James cautions us about getting too “heady” about things. Our bodies have responses we can learn from as we listen. Our body knows. You can't escape the truth your body will reveal. Follow it where it goes vs. your head leading you. James lauds Sachin for trying Pluck. [46:45] Sachin agrees that the body never lies. Let's put our dogma aside and give our body more of what it needs so that we can be around longer and be of service to others longer, as well. [47:10] To get Pluck, go to EatPluck.com or get it on Amazon under Pluck seasoning or organ seasoning. Also on the website, there are some clinics listed where Pluck is sold. There are some places in Canada where it is sold. There are also recipes on the website. [47:48] If you have any questions about organ meats and how to cook them, James's mission is to help people learn how to eat that whole animal. They have resources about how to ease organ meats into your diet, besides Pluck. [48:10] Sachin thanks James Barry for taking time out of his schedule to guest on Perfect Practice, spend time with Sachin, and share his passion with the audience. Here's to an amazing epic year for James and the team at Pluck! [48:32] Here's to our listeners' health, wellness, and happiness! Get your products at EatPluck.com, check your grocer; if you're a practitioner, see if you can try out the products yourself first, and perhaps even encourage and endorse them to your patients, as well. [48:55] James wishes everyone a fabulous year and please know to reach out. Pluck has affiliate programs and wholesale. “We're always happy to answer any questions and to support the eating of the whole animal, so please ask.” [49:15] Sachin thanks James and wishes him a wonderful rest of the day. Mentioned in this episode Perfect Practice Live Mindshare Genius Network Eat Like a Human: Nourishing Foods and Ancient Ways of Cooking to Revolutionize Your Health, by Dr. Bill Schindler More about your host Sachin Patel How to speak with Sachin Go one step further and Become The Living Proof Perfect Practice Live sachin@becomeproof.com To set up a practice clarity call and opportunity audit Books by Sachin Patel: Perfect Practice: How to Build a Successful Functional Medical Business, Attract Your Ideal Patients, Serve Your Community, and Get Paid What You're Worth The Motivation Molecule: The Biological Secrets To Eliminate Procrastination, Skyrocket Productivity, and Get Sh!t Done Tweetables: “Many of us don't value our time. As I get older, I'm realizing that time is much more precious than I've ever valued it.” — James Barry “If it tastes good and it's good for you, and it's easy to apply, why wouldn't you use it? I'm not just talking about Pluck, I'm talking about anything!” — James Barry “For health food to become a lifestyle, it has to hit two things. It has to be easy, … but then it also has to be delicious.” — James Barry “Once we feel better, we treat others better.” — James Barry “You can get too little of something, you can also get too much of something.” — James Barry Chef James Barry: FB: Eat Pluck Website: Eat Pluck Bio: James Barry James Barry's 20 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.
Today, I am blessed to have here with me James Barry. He is a highly accomplished chef and entrepreneur with over 16 years of experience in the culinary field. He began his career as a private chef before becoming the vegan/vegetarian chef on the Van's Warped Tour, where he cooked for artists and crew members during the tour's 50-city run. After the tour, Chef James returned to Los Angeles and worked as a private chef for celebrities such as Tom Cruise, George Clooney, and Barbra Streisand. In addition to his private chef work, Chef James founded Wholesome2Go, a healthy food delivery company that served the Los Angeles area under his leadership for eight years. His dedication to healthy and tasty cooking led him to launch Pluck, an organ-based, all-purpose seasoning that is the first of its kind. The seasoning is an easy and delicious way for people to incorporate organ meats into their diet and has garnered positive reviews from health experts and food enthusiasts alike. Chef James has also co-authored several recipe books, including Eat Naked and The Naked Foods Cookbook with Margaret Floyd and Clean 7 with Dr Alejandro Junger. His commitment to healthy cooking and innovative culinary creations has made him a respected figure in the food industry. His work has been featured in various publications, including Forbes, Thrive Global, and MindBodyGreen. In this episode, James Barry dives into organ meats and what you need to know about nutrients that organ meats have that are better than muscle meats. Plus, James explains how organ meats can positively affect modern-day diseases. Tune in as we chat about the importance of the five organ meats, sourcing organ meats, and James's nutritional advice. Get Eat Pluck here: https://eatpluck.com/?ref=6oo15vwg use the coupon code KETOKAMP for 15% off your entire order. Order Keto Flex: http://www.ketoflexbook.com -------------------------------------------------------- Download your FREE Vegetable Oil Allergy Card here: https://onlineoffer.lpages.co/vegetable-oil-allergy-card-download/ / / E P I S O D E S P ON S O R S ⭐ Bioptimizers Magnesium Breakthrough. Get the best night of sleep ever. NO OTHER supplement on the market offers 7 types of magnesium in 1 bottle. Visit bioptimizers.com/ketokamp and use promo code ketokamp10 for 10% off your first order. ⭐ Upgraded Formulas | http://www.upgradedformulas.com Purchase Upgraded Formulas, Charge Electrolytes, and other products. GET 15% OFF with Coupon Code: KETOSIS Text me the words "Podcast" +1 (786) 364-5002 to be added to my contacts list. [05:33] The Amazing Health Benefits of Eating Organ Meat · Eating organ meats provides nutrient density, including vitamins and minerals essential for the body. · Organ meats contain blood, fat, and other elements that were brand new to our species and contributed to the increase in brain size and development of language. · Our species evolved when we started incorporating organ meats into our diet, and this cannot be denied. · Eating organ meats is important for overall health and well-being; without them, our bodies may not have developed to their current state. [09:42] The Problem With Keto & Carnivore: Too Much Muscle Meat! During the war, there was a protein shortage, and the government invested in a campaign to promote alternative protein sources, including organ meats. To make organ meats more appealing, they were renamed "variety meats." When women entered the workforce, there was more household income, and people started to prefer more expensive cuts of meat, contributing to the decline in demand for organ meats. People prefer muscle meat over organ meat because of the loss of familiarity and taste. Thus, local markets no longer carry organ meat, making it harder to source. The most nutrient-dense parts of the animal, such as organ meats, are considered not for human consumption and are used in other industries, which leads to a need for supplements and other sources of nutrients. [22:16] Creative Ways to Use Eat Pluck to Enhance The Nutritional Profile of Your Food! The five organ meats (liver, heart, kidney, spleen, pancreas) are important because, in the past, when tribes slaughtered animals, they would only have limited amounts of these organs, which were often given to those who were pregnant, sick, or children. Eating nose to tail is important to get the full range of nutrients from the whole animal. Eating nutrition is better than swallowing because it bypasses the digestive process and immediately responds to the body's needs. The body immediately responds to the nutrient-dense properties of organ meats, much like the way it responds to salt. Kids enjoy eating organ meats and may crave them because their bodies recognize the nutrients they provide. [39:52] Can Organ Meat Put a Dent in Disease? · Eating organ meats is an ancestral concept supporting different body parts. · Modern diseases like dementia, Alzheimer's, thyroid issues, and lung problems may be related to the lack of consumption of organ meats. · Eating organ meats may positively impact overall energy and nutrition. · Feeling better in your body may lead to treating others better and creating a better world. AND MUCH MORE! Resources from this episode: Get Eat Pluck here: https://eatpluck.com/?ref=6oo15vwg use the coupon code KETOKAMP for 15% off your entire order. Real Food Reboot: https://eatnakedkitchen.com/real-food-reboot/ Follow James Barry Facebook: https://www.facebook.com/eatpluck Instagram: https://instagram.com/chefjamesbarry YouTube: https://www.youtube.com/channel/UCM5ST9AkQmAbpcuE45LNA8Q LinkedIn: https://www.linkedin.com/in/james-barry-2149113b/ Join the Keto Kamp Academy: https://ketokampacademy.com/7-day-trial-a Watch Keto Kamp on YouTube: https://www.youtube.com/channel/UCUh_MOM621MvpW_HLtfkLyQ Order Keto Flex: http://www.ketoflexbook.com -------------------------------------------------------- Download your FREE Vegetable Oil Allergy Card here: https://onlineoffer.lpages.co/vegetable-oil-allergy-card-download/ / / E P I S O D E S P ON S O R S ⭐ Bioptimizers Magnesium Breakthrough. Get the best night of sleep ever. NO OTHER supplement on the market offers 7 types of magnesium in 1 bottle. Visit bioptimizers.com/ketokamp and use promo code ketokamp10 for 10% off your first order. ⭐ Upgraded Formulas | http://www.upgradedformulas.com Purchase Upgraded Formulas, Charge Electrolytes, and other products. GET 15% OFF with Coupon Code: KETOSIS Text me the words "Podcast" +1 (786) 364-5002 to be added to my contacts list. Some links are affiliate links // F O L L O W ▸ instagram | @thebenazadi | http://bit.ly/2B1NXKW ▸ facebook | /thebenazadi | http://bit.ly/2BVvvW6 ▸ twitter | @thebenazadi http://bit.ly/2USE0so ▸ tiktok | @thebenazadi https://www.tiktok.com/@thebenazadi Disclaimer: This podcast is for information purposes only. Statements and views expressed on this podcast are not medical advice. This podcast including Ben Azadi disclaim responsibility from any possible adverse effects from the use of information contained herein. Opinions of guests are their own, and this podcast does not accept responsibility of statements made by guests. This podcast does not make any representations or warranties about guests qualifications or credibility. Individuals on this podcast may have a direct or non-direct interest in products or services referred to herein. If you think you have a medical problem, consult a licensed physician.
In this episode, we're diving into something that might just change the way you think about your kitchen and health. We're talking about organ meats – yes, you heard that right! Now, before you go saying, "I've tried liver, and it's not for me," hear me out. I was right there with you, but there's so much more to this story. We're exploring how organ meats can be a game-changer for your health, especially if you're dealing with issues like anemia or struggling to boost your ferritin levels. And if you're loading up on supplements without seeing much change, this episode is for you. I'm super excited because we've got none other than James Barry joining me. He's not just any chef – he's a culinary genius who knows how to make healthy eating exciting and delicious. James has a treasure trove of knowledge, and guess what? He's even got a cookbook out called "The Naked Foods Cookbook." Plus, he's worked magic on the recipes in Margaret Floyd's book, "Eat Naked." We're also going to chat about Pluck, an organ-based seasoning that James came up with. It's all about making healthy eating simple and tasty. We're tying everything together – from boosting your health and thyroid function to shedding some pounds and feeling amazing, all by cooking right in your own kitchen. So, get ready to be inspired and learn some incredible tips from a top-notch chef. Whether it's organ meats or just cooking at home, we've got you covered. Let's jump into this culinary adventure with Chef James Barry! Pluck seasoning: eatpluck.com Instagram: @eatpluck @jamesbarry Shop ALL of Dr. Amie's Fixxr® Supplements: betterlifedoctor.com Subscribe to my Text Club: Text DRAMIE to 8332631365 LET'S GET YOUR LIFE BACK...Connect with Dr. Amie Hornaman Book a free application call: https://dramiehornaman.com/pages/book-a-call FREE DOWNLOADS… Are My Labs Optimal? What Do I Do? Don't know where to start...don't know which labs are useful? And what to do when you get your results? “How To” Guide For Supplements Here's your Fixxr® supplement timeline and guide. Fix Your Thyroid and Adrenals To Fix Your Life Check your symptoms of hypothyroidism and know OPTIMAL thyroid lab values. Learn why you are being told you're “NORMAL” by your doctor. Can Supplements Help with Hypothyroidism? Grab this thorough guide to help you select the most advantageous supplements that will best suit your health circumstances. CONNECT WITH ME ON SOCIAL MEDIA: Join my exclusive Facebook Group, Dr. Amie…The Thyroid Fixer®...Love Your Mirror, for a Community of HOPE and Support in your thyroid journey. https://www.facebook.com/groups/dramie/ Like me on Facebook: Amie Hornaman Nutrition and Functional Medicine Subscribe on Youtube: Dr. Amie Hornaman Follow me on Instagram: @dramiehornaman
Get ready for an electrifying week of thrilling tip episodes that you absolutely cannot afford to miss! We're about to plunge headfirst into the captivating realm of "High-Density Superfood for Fertility," led by the extraordinary Chef James Barry. Don't let this exclusive chance slip through your fingers as you embark on a journey to unlock a treasure trove of wisdom and gain priceless insights. Tune in and brace yourself for an emotionally charged adventure that will leave you utterly spellbound! 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. Gift to listeners: https://eatpluck.com/?ref=tl855rsa -- use code "Fertile" to get 10% off! Follow James on: @eatpluck @chefjamesbarry Follow me on: Instagram: @holisticfertilitydoctor TikTok: @holisticfertilitydoctor Youtube: @Holistic Fertility Expert Facebook: Join our private Fertile AF tribe!
Get ready for an electrifying week of thrilling tip episodes that you absolutely cannot afford to miss! We're about to plunge headfirst into the captivating realm of "High-Density Superfood for Fertility," led by the extraordinary Chef James Barry. Don't let this exclusive chance slip through your fingers as you embark on a journey to unlock a treasure trove of wisdom and gain priceless insights. Tune in and brace yourself for an emotionally charged adventure that will leave you utterly spellbound! 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. Gift to listeners: https://eatpluck.com/?ref=tl855rsa -- use code "Fertile" to get 10% off! Follow James on: @eatpluck @chefjamesbarry Follow me on: Instagram: @holisticfertilitydoctor TikTok: @holisticfertilitydoctor Youtube: @Holistic Fertility Expert Facebook: Join our private Fertile AF tribe!
Get ready for an electrifying week of thrilling tip episodes that you absolutely cannot afford to miss! We're about to plunge headfirst into the captivating realm of "High-Density Superfood for Fertility," led by the extraordinary Chef James Barry. Don't let this exclusive chance slip through your fingers as you embark on a journey to unlock a treasure trove of wisdom and gain priceless insights. Tune in and brace yourself for an emotionally charged adventure that will leave you utterly spellbound! 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. Gift to listeners: https://eatpluck.com/?ref=tl855rsa -- use code "Fertile" to get 10% off! Follow James on: @eatpluck @chefjamesbarry Follow me on: Instagram: @holisticfertilitydoctor TikTok: @holisticfertilitydoctor Youtube: @Holistic Fertility Expert Facebook: Join our private Fertile AF tribe!
Get ready for an electrifying week of thrilling tip episodes that you absolutely cannot afford to miss! We're about to plunge headfirst into the captivating realm of "High-Density Superfood for Fertility," led by the extraordinary Chef James Barry. Don't let this exclusive chance slip through your fingers as you embark on a journey to unlock a treasure trove of wisdom and gain priceless insights. Tune in and brace yourself for an emotionally charged adventure that will leave you utterly spellbound! 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. Gift to listeners: https://eatpluck.com/?ref=tl855rsa -- use code "Fertile" to get 10% off! Follow James on: @eatpluck @chefjamesbarry Follow me on: Instagram: @holisticfertilitydoctor TikTok: @holisticfertilitydoctor Youtube: @Holistic Fertility Expert
Get ready for an electrifying week of thrilling tip episodes that you absolutely cannot afford to miss! We're about to plunge headfirst into the captivating realm of "High-Density Superfood for Fertility," led by the extraordinary Chef James Barry. Don't let this exclusive chance slip through your fingers as you embark on a journey to unlock a treasure trove of wisdom and gain priceless insights. Tune in and brace yourself for an emotionally charged adventure that will leave you utterly spellbound! 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. Gift to listeners: https://eatpluck.com/?ref=tl855rsa -- use code "Fertile" to get 10% off! Follow James on: @eatpluck @chefjamesbarry Follow me on: Instagram: @holisticfertilitydoctor TikTok: @holisticfertilitydoctor Youtube: @Holistic Fertility Expert Facebook: Join our private Fertile AF tribe!
Prepare to be utterly captivated by our upcoming podcast episode this week as we venture into the world of "High-Density Superfood for Fertility." Join us on an exhilarating journey with the remarkable James Barry, where profound insights and invaluable perspectives will be unveiled. Don't miss this inspiring experience like no other! Tune in now and discover the extraordinary secrets behind supercharged fertility through high-density superfoods! 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. Gift to listeners: https://eatpluck.com/?ref=tl855rsa -- use code "Fertile" to get 10% off! Follow James on: @eatpluck @chefjamesbarry Follow me on: Instagram: @holisticfertilitydoctor TikTok: @holisticfertilitydoctor Youtube: @Holistic Fertility Expert Facebook: Join our private Fertile AF tribe!
We are so honored to have James Barry on the podcast today! James Barry began his culinary career as a private chef for celebrities including Tom Cruise, George Clooney, and Barbra Streisand, among others. He co-authored recipes in Margaret Floyd's "Eat Naked" and subsequently co-authored "The Naked Foods Cookbook". Recently, James introduced "Pluck", a pioneering organ-based seasoning, offering a tasty and convenient method for people to incorporate organ meats into their meals. I not only LOVED this conversation, but I really admire his story as well! He is incredible! Topics: 1. Origins of Pluck Seasoning - Inspiration behind Pluck - How the idea originated 2. Historical Consumption of Organ Meats - Role in traditional diets - Decline in modern Western diets 3. Culinary Aspects of Organ Meats - Flavors and experiences added to dishes 4. Nutritional Profile - Distinction of organ meats from other animal parts 5. Myths and Misconceptions - Debunking common myths - Addressing concerns about toxins 6. Health and Nutritional Benefits - Key reasons to incorporate organ meats into diets 7. Understanding Pluck Seasoning - Definition and ingredients - Organ meats used in the seasoning - Preparation process and safety measures 8. Incorporating Pluck in Everyday Cooking - Usage recommendations for those new to organ meats Thanks for tuning in! Get Chloe's Book Today! "75 Gut-Healing Strategies & Biohacks" If you liked this episode, please leave a rating and review or share it to your stories over on Instagram. If you tag @synthesisofwellness, Chloe would love to personally thank you for listening! Follow Chloe on Instagram @synthesisofwellness Follow Chloe on TikTok @chloe_c_porter Visit synthesisofwellness.com to purchase products, subscribe to our mailing list, and more! Or visit linktr.ee/synthesisofwellness to see all of Chloe's links, schedule a BioPhotonic Scanner consult with Chloe, or support the show! Thanks again for tuning in! --- Support this podcast: https://podcasters.spotify.com/pod/show/chloe-porter6/support
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.
Today, I am blessed to have here with me James Barry. He is a highly accomplished chef and entrepreneur with over 16 years of experience in the culinary field. He began his career as a private chef before becoming the vegan/vegetarian chef on the Van's Warped Tour, where he cooked for artists and crew members during the tour's 50-city run. After the tour, Chef James returned to Los Angeles and worked as a private chef for celebrities such as Tom Cruise, George Clooney, and Barbra Streisand. In addition to his private chef work, Chef James founded Wholesome2Go, a healthy food delivery company that served the Los Angeles area under his leadership for eight years. His dedication to healthy and tasty cooking led him to launch Pluck, an organ-based, all-purpose seasoning that is the first of its kind. The seasoning is an easy and delicious way for people to incorporate organ meats into their diet and has garnered positive reviews from health experts and food enthusiasts alike. Chef James has also co-authored several recipe books, including Eat Naked and The Naked Foods Cookbook with Margaret Floyd and Clean 7 with Dr Alejandro Junger. His commitment to healthy cooking and innovative culinary creations has made him a respected figure in the food industry. His work has been featured in various publications, including Forbes, Thrive Global, and MindBodyGreen. In this episode, James Barry dives into organ meats and what you need to know about nutrients that organ meats have that are better than muscle meats. Plus, James explains how organ meats can positively affect modern-day diseases. Tune in as we chat about the importance of the five organ meats, sourcing organ meats, and James's nutritional advice. Get Eat Pluck here: https://eatpluck.com/?ref=6oo15vwg use the coupon code KETOKAMP for 15% off your entire order. Order Keto Flex: http://www.ketoflexbook.com -------------------------------------------------------- Download your FREE Vegetable Oil Allergy Card here: https://onlineoffer.lpages.co/vegetable-oil-allergy-card-download/ / / E P I S O D E S P ON S O R S Wild Pastures: $20 OFF per Box for Life + Free Shipping for Life + $15 OFF your 1st Box! https://wildpastures.com/promos/save-20-for-life-lf?oid=6&affid=132&source_id=podcast&sub1=ad BonCharge: Blue light Blocking Glasses, Red Light Therapy, Sauna Blankets & More. Visit https://boncharge.com/pages/ketokamp and use the coupon code KETOKAMP for 15% off your order. Text me the words "Podcast" +1 (786) 364-5002 to be added to my contacts list. [05:33] The Amazing Health Benefits of Eating Organ Meat · Eating organ meats provides nutrient density, including vitamins and minerals essential for the body. · Organ meats contain blood, fat, and other elements that were brand new to our species and contributed to the increase in brain size and development of language. · Our species evolved when we started incorporating organ meats into our diet, and this cannot be denied. · Eating organ meats is important for overall health and well-being; without them, our bodies may not have developed to their current state. [09:42] The Problem With Keto & Carnivore: Too Much Muscle Meat! During the war, there was a protein shortage, and the government invested in a campaign to promote alternative protein sources, including organ meats. To make organ meats more appealing, they were renamed "variety meats." When women entered the workforce, there was more household income, and people started to prefer more expensive cuts of meat, contributing to the decline in demand for organ meats. People prefer muscle meat over organ meat because of the loss of familiarity and taste. Thus, local markets no longer carry organ meat, making it harder to source. The most nutrient-dense parts of the animal, such as organ meats, are considered not for human consumption and are used in other industries, which leads to a need for supplements and other sources of nutrients. [22:16] Creative Ways to Use Eat Pluck to Enhance The Nutritional Profile of Your Food! The five organ meats (liver, heart, kidney, spleen, pancreas) are important because, in the past, when tribes slaughtered animals, they would only have limited amounts of these organs, which were often given to those who were pregnant, sick, or children. Eating nose to tail is important to get the full range of nutrients from the whole animal. Eating nutrition is better than swallowing because it bypasses the digestive process and immediately responds to the body's needs. The body immediately responds to the nutrient-dense properties of organ meats, much like the way it responds to salt. Kids enjoy eating organ meats and may crave them because their bodies recognize the nutrients they provide. [39:52] Can Organ Meat Put a Dent in Disease? · Eating organ meats is an ancestral concept supporting different body parts. · Modern diseases like dementia, Alzheimer's, thyroid issues, and lung problems may be related to the lack of consumption of organ meats. · Eating organ meats may positively impact overall energy and nutrition. · Feeling better in your body may lead to treating others better and creating a better world. AND MUCH MORE! Resources from this episode: Get Eat Pluck here: https://eatpluck.com/?ref=6oo15vwg use the coupon code KETOKAMP for 15% off your entire order. Real Food Reboot: https://eatnakedkitchen.com/real-food-reboot/ Follow James Barry Facebook: https://www.facebook.com/eatpluck Instagram: https://instagram.com/chefjamesbarry YouTube: https://www.youtube.com/channel/UCM5ST9AkQmAbpcuE45LNA8Q LinkedIn: https://www.linkedin.com/in/james-barry-2149113b/ Join the Keto Kamp Academy: https://ketokampacademy.com/7-day-trial-a Watch Keto Kamp on YouTube: https://www.youtube.com/channel/UCUh_MOM621MvpW_HLtfkLyQ Order Keto Flex: http://www.ketoflexbook.com -------------------------------------------------------- Download your FREE Vegetable Oil Allergy Card here: https://onlineoffer.lpages.co/vegetable-oil-allergy-card-download/ / / E P I S O D E S P ON S O R S Wild Pastures: $20 OFF per Box for Life + Free Shipping for Life + $15 OFF your 1st Box! https://wildpastures.com/promos/save-20-for-life-lf?oid=6&affid=132&source_id=podcast&sub1=ad BonCharge: Blue light Blocking Glasses, Red Light Therapy, Sauna Blankets & More. Visit https://boncharge.com/pages/ketokamp and use the coupon code KETOKAMP for 15% off your order. Text me the words "Podcast" +1 (786) 364-5002 to be added to my contacts list. Some links are affiliate links // F O L L O W ▸ instagram | @thebenazadi | http://bit.ly/2B1NXKW ▸ facebook | /thebenazadi | http://bit.ly/2BVvvW6 ▸ twitter | @thebenazadi http://bit.ly/2USE0so ▸ tiktok | @thebenazadi https://www.tiktok.com/@thebenazadi Disclaimer: This podcast is for information purposes only. Statements and views expressed on this podcast are not medical advice. This podcast including Ben Azadi disclaim responsibility from any possible adverse effects from the use of information contained herein. Opinions of guests are their own, and this podcast does not accept responsibility of statements made by guests. This podcast does not make any representations or warranties about guests qualifications or credibility. Individuals on this podcast may have a direct or non-direct interest in products or services referred to herein. If you think you have a medical problem, consult a licensed physician.
James Barry has spent nearly two decades in the culinary field! He first started as a private chef cooking for A-List celebrities, including Tom Cruise, 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. Ancestral principles of "like supports like" and nose-to-tail eating drives the mission at Pluck. The seasoning is a perfect gateway into eating organs because it doesn't taste like organ meat- instead, what you taste is the savory, deliciousness of Umami, aka the fifth taste. 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 coauthored the recipes in Dr. Alejandro Junger's book, Clean 7.Find James at-eatpluck.comIG- @eatpluckIG- @chefjamesbarryFB- @eatpluckStudy- Clara M. Davis and the wisdom of letting children choose their own dietsFind Boundless Body at- myboundlessbody.com Book a session with us here!
Meal planning made easy! How to cook 3 times a week and turn it into 14 lunches and dinners! Healthy, efficient cooking at its finest and simplest. This episode is GOLD! 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. If you are a busy midlife woman and you want to get exclusive access to the experts you need and life altering habits that will help you implement what you learn so you can sustainably lose weight, gain strength, and have more time and energy for the rest of your life, DM me @suzibhabits or email suzibhabits@gmail.com and ask about HabitiZe Health. Join the show live HERE Tuesdays at 1 PM MST for a Q&A with Suzi and her guests LIVE! For all sorts of free resources, health tips, habit hacks, and support, join our Habits and Humor Facebook Group Or Visit our website: https://suzibhabits.com/
Top 2 simple ways to improve your family's nutrition: Cook from scratch and start with the thing you eat the most. 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. If you are a busy midlife woman and you want to get exclusive access to the experts you need and life altering habits that will help you implement what you learn so you can sustainably lose weight, gain strength, and have more time and energy for the rest of your life, DM me @suzibhabits or email suzibhabits@gmail.com and ask about HabitiZe Health. Join the show live HERE Tuesdays at 1 PM MST for a Q&A with Suzi and her guests LIVE! For all sorts of free resources, health tips, habit hacks, and support, join our Habits and Humor Facebook Group Or Visit our website: https://suzibhabits.com/
James Barry's has over 16 years of experience in the culinary field. He started as a private chef cooking for celebrities such as Tom Cruise, George Clooney, Gerard Butler, Sean Combs aka P. Diddy, 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 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. In this episode, we talk about: His journey from being a chef to launching his functional food product, Pluck; His views on agricultural food supply; The benefits of consuming organ meats; Pluck organ-based seasoning and its components; And so much more! Connect with Chef James and Pluck Products here: Save 10% Off of Pluck Products: https://lddy.no/1djnt use the discount code: NHR10 Website: eatpluck.com Instagram: https://www.instagram.com/eatpluck & https://www.instagram.com/chefjamesbarry Facebook: https://web.facebook.com/eatpluck Product Links: Fullscript: https://us.fullscript.com/welcome/rsmith1610125615 Beauty Counter: https://www.beautycounter.com/rachelsmith Reach out to Rachel here: Instagram & Tik Tok: @Naturalhealthrising Website: https://naturalhealthrising.com/ Book a free consultation with Rachel here: https://link.coachmatixmail.com/widget/appointment/rachelsmith/healthconsultation FREE 3-day nutrition & detox guide: https://www.naturalhealthrising.net/energy-reboot-plan --- Support this podcast: https://anchor.fm/rachel-smith11/support
James Barry is revealing secrets to getting anyone to try to eat anything, even kids! He has spent 16+ years in the kitchen helping people understand that we truly are what we eat. He's talking to Amy about how he found his calling and wound up cooking for celebrities like Tom Cruise, Mariska Hargitay, and then some. If you're feeling the “ick factor” when you hear about eating foods from intestines, blood, stomach lining, and other body filters, James tells us how to quickly change your palette so that you'll want to try all of it. He'll explain why organ meats are so important and how other countries are more advanced in their diet, and therefore a little healthier than Americans. James launched his first functional food product, Pluck, an organ-based seasoning, which is the first of its kind to encourage 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. Find more James Barry: Facebook - https://www.facebook.com/eatpluck Instagram - https://www.instagram.com/eatpluck/ Twitter - https://twitter.com/ChefJamesBarry Website - https://eatpluck.com/ Book - Naked Foods Cookbook Whole Foods Healthy Fats Find more about Amy Stark and her courses: www.starktransformation.com Support the Podcast: www.starktransformation.com/donate-to-the-podcast You Are Energy Course https://stark-transformation.thinkific.com/courses/you-are-energy
My sister-in-law was a rockstar mom. She cooked organ meats for my niece. Who is to this day healthy, resilient and as strong a woman as I know. I did not do this for my son. Just saying. I loved the idea of making my own baby food. I just never did it. Can you relate? And I personally, cringed… and begged for an invitation to my next door neighbor's house for dinner when my mom occasionally served liver for dinner. The smell alone made me gag. With our world so polarized by vegans and carnivores, and keto and Paleo, and fasting and fueling… enter organ meats. I am no expert in that arena and as you might guess I am not serving up liver in my recipe batching weekly. I am however an advocate for high micronutrient-dense diets that support muscle, bone and brain health. Aren't you? So if we put down our personal preferences for a moment and just consider the information as just that, this episode is for informed choices. Whether or not they're right for you, is up to you. My Guest: 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. Stick around til the end and I WILL ask the questions you all want to hear about cooking for Tom. 00:00 Questions we answer in this episode: 06:03 First, What are organ meats? 13:27 Why are they important? 17:30 Do you make your kids eat liver? Who would most benefit from organ meat? 20:30 Is sourcing important? Tips to get them into our diets? 38:45 Stay tuned to the end to hear the celebrity gossip!! Try it, You'll Like it! https://flippingfifty.com/eatpluck 15% off with code FLIPPING50 Pluck on Social https://www.facebook.com/eatpluck https://www.instagram.com/eatpluck/
In this episode, I talk with Celebrity Chef James Barry all about how to make food delicious, nutritious and simple. James believes that organ meats are a great way to help people to get the nutrients they need. He considers animal organs some of the most nutrient-dense foods on the planet. In this episode we dive into: How the latest fad diet is not always good for you Using texture to make your food delicious Tips to make delicious recipes when you have limited time Why it is important to be selective about what comes into your kitchen What are organ meats, and how do they show up in world cuisine? The most important nutrients in organ meat Synthetic versus natural forms of vitamins The lack of transparency in the food industry The five types of flavoring in our food James Barry's 16 plus 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. Links: Instagram: @eatpluck, @chefjamesbarry Website: Save 10% with code MEGMILL Click Here to check it out Having trouble getting started or staying connected with your health goals? Download my Health Goal Strategy Guide for a clear plan today. For more info on the host, visit www.megmill.com and follow Meg on Instagram @drmegmill. I would love for you to screenshot the episode and tag me so we can connect! Don't forget to leave a review!
Have you been feeling run down, exhausted, and just plain sick and tired? If so, you're not alone. Millions of women struggle with autoimmune diseases, and the numbers are only rising. But there is hope! In this episode of The Hormone Prescription Podcast, Dr. Kyrin Dunston welcomes Margaret Floyd Barry to share her journey with autoimmune disease and how she was able to reverse it using the power of food and nutrition. She also provides listeners with practical tips and strategies that they can use to start feeling better right away. Margaret Floyd Barry is a writer and real food advocate whos been in the pursuit of the most nutritious and delicious way of eating for the better part of her adult life. Having seen family members suffer the devastating effects of chronic illness from a young age, Margaret has long had the desire to help others find a better way back to optimal health and well-being. Through years of experience working with the most complex client cases, including reversing her own autoimmune condition, Margaret has established a powerful system for restoring health by addressing the root cause of illness. Today, Margaret teaches fellow practitioners the same proven system she uses to get her clients life-changing results through Restorative Wellness Solutions - a two-year comprehensive functional nutrition certification program for qualified health professionals. With hundreds of alumni around the world, Margaret and the Restorative Wellness Solutions team are actively working to change the way health is delivered. Margaret also runs Eat Naked Kitchen, a thriving private practice that supports clients throughout North America and Europe, and is the author of Eat Naked: Unprocessed, Unpolluted and Undressed Eating for a Healthier, Sexier You and The Naked Foods Cookbook. In this episode, you'll learn: What autoimmune disease is and how it affects the body The role that food plays in reversing autoimmune disease Which foods to eat (and avoid) to heal your gut and reduce inflammation How to create a personalized healing plan that works for you If you're ready to start feeling your best, tune in now! (00:00): It was Maya Angelou who said, Do the best you can until you know better then when you know better, do better. And Oprah famously quoted her as saying, When you know better, do better. You're gonna know some things after this podcast and then you can do better. Stay tuned to learn more. (00:19): So the big question is, how do women over 40 like us keep weight off, have great energy, balance our hormones in our moods, feel sexy and confident, and master midlife? If you're like most of us, you are not getting the answers you need and remain confused and pretty hopeless to ever feel like yourself Again. As an ob gyn, I had to discover for myself the truth about what creates a rock solid metabolism, lasting weight loss, and supercharged energy after 40, in order to lose a hundred pounds and fix my fatigue. Now I'm on a mission. This podcast is designed to share the natural tools you need for impactful results and to give you clarity on the answers to your midlife metabolism challenges. Join me for tangible, natural strategies to crush the hormone imbalances you are facing and help you get unstuck from the sidelines of life. My name is Dr. Kyrin Dunston. Welcome to the Hormone Prescription Podcast. (01:12): Hi everybody. Welcome back to another episode of The Hormone Prescription with Dr. Kyrin. Thank you so much for joining me today. We have a lovely guest you're gonna love. I know I say that about all my guests because I love them all. Literally they're just amazing people who are passionate and brilliant, and Margaret is no exception and she does so much work to help women. She has a powerful story as to why she's so passionate about autoimmune disease and the nutritional component and reversing it. So you'll definitely wanna hear that she is going to give you a perspective that you probably haven't had yet and we, we really get into some detailed things. So I definitely encourage you to be in a place where you can take notes cuz you're gonna wanna do that. She we're, she's gonna share with you why we are essentially complicated donuts. (02:11): I know right now you're going what? But she's gonna talk to you about that if you've been wondering, well, do I really have to be gluten free and do I need to do it 100%. She's gonna uncover that for you and unpack that. So she's gonna answer a lot of questions that you've got about your health. She's brilliant. She also trains practitioners. She's gonna talk to you about that. She's got some super fun gifts for you. So let me tell you a little bit about her and then we'll get started. Margaret Floyd Barry is a writer and real food advocate who's been on the pursuit of the most nutritious and delicious way of eating for the better part of her adult life. Having seen family members suffer the devastating effects of chronic illness from a young age, Margaret has long had the desire to help others find a better way back to optimal health and wellbeing. (03:03): Through years of experience working with the most complex quiet cases, including reversing her own autoimmune condition, How would you like to do that? Margaret has established a powerful system for restoring health by addressing the root cause of illness. Today Margaret teaches fellow practitioners the same proven system she uses to get her clients life changing results through restorative wellness solutions. Two year comprehensive functional nutrition certification program for qualified health professionals with hundreds of alumni around the world. Margaret and the Restorative Wellness Solutions team are actively working to change the way health is delivered. Margaret also runs Eat Naked Kitchen, a thriving private practice that supports clients throughout North America and Europe. And she's the author of Eat Naked Unprocessed Ed, and Unjust Eating For a Healthier Sexier You and The Naked Foods Cookbook. Welcome Margaret to the show. (04:02): Thank you so much. It's great to be here. (04:05): I'm really excited to have you. For everybody listening, Margaret did an amazing masterclass for some of my women in my virtual program in our nutrition module because she's a nutritional genius and a, a genius in the kitchen. That was fabulous and I wanted to share her with all of you. So she agreed to come onto the podcast and talk about something that she's really passionate about and that is how nutrition and gut health intersect with autoimmune disease. So we're gonna dive into that. But first can you tell everyone, Margaret, as a functional nutritionist, why are you so passionate about autoimmune disease? (04:52): I had a front row seat, unfortunately to what really doesn't work when it comes to supporting people with autoimmune disease. My mom had very severe both rheumatoid arthritis and lupus that she was diagnosed with when I was in my teens. And she went the full on Western medical model. And in some ways she was a medical miracle. You know, like she, you know, the things that they were able to do to manipulate her immune system were profound. And yet the quality of life that she lived was, it was brutal. I mean, it was one step forward, five steps back, two steps forward, three steps back. I mean, just this slow, excruciating process of degradation. And the side effects from the drugs that were keeping her immune system under control were devastating. I mean, I remember one time she got a hangout and that hangout turned into a a three month hospital stay because it turned into an infection that, you know, her immune system was so suppressed by these drugs. (06:05): That infection went all the way up her arm and then they couldn't get it under control with antibiotics. And I mean, it was just this huge thing. And that's just one example, but I think a profound one that, you know, something as simple as a hangout was so devastating to her. So that was the, the way that she had to live where, you know, things that none of us even think twice about could be devastating and throw her into the hospital for months. And ultimately she ended up losing her life to side effects from the drugs that were at the same time trying to keep her alive. So it was, you know, at the time I wasn't, I started studying nutrition part way through her journey and very much inspired by her journey. And then I, I just knew there had to be a better way and was really determined that, you know, not on my watch. (06:55): Like I I, I myself actually was diagnosed with an autoimmune disease when I was pregnant with my second daughter. I was, I was diagnosed with Hashimotos and there is no way that I'm gonna let my two girls watch me slowly degrade and slowly die, essentially the way I watch my mom. And so there's, it's a very personal mission for me, not only for my own health and my own family, but for my clients and equipping other health practitioners with the tools to reverse that autoimmune process. Because here's the thing, there is so much we can do to turn around the autoimmune process through fairly simple tools and you know, we're talking about diet and we're talking about digestion and this, that might not be the whole story, but it's a huge part of the story. So I have been very, very passionate about this and made this a personal mission for years. (07:51): Wow. That's an incredible story. And I know some people listening can relate, maybe they've have an autoimmune disease or they've had family members and watch them go through it. The immune suppressant drugs that people are put on for autoimmune disease. Cause that's essentially what is done really can wreck havoc when you get something like a hang meal and get an infection. And I love that this became a passion for you to really help people understand. I mean, it's not common in mainstream medicine that you see people heal from or resolve autoimmune diseases or go into complete remission, but in my world, in your world, we see it every day. (08:37): Exactly. (08:38): And so I love that you're teaching about this. What made you hone in on diet and nutrition and gut health. (08:47): If we think back, and I just, I wanna take a little step back to just, I know that you've talked at length about autoimmune process on your podcast before, but I just wanna make sure that we're all on the same page at just the fundamentals of what's happening. Yes. Cause it really sets the stage for why the diet and why digestion are so important. So if we think about our immune system, it is this incredibly powerful system that has basically two jobs. It's jobs are to protect us from foreign invaders like viruses and parasites and bacterial infections. And the other job is internal housekeeping. And as part of these two jobs, it has an incredibly important mechanism of differentiation. So it's able to differentiate between self and other. And then it's also able to differentiate between friend and foe. And in an autoimmune situation, what has happened is that mechanism of differentiation has gone awry. (09:46): And there's a lot of different reasons why it does that. But the, but what's happened is now the immune system is confusing enemy other for friendly self that it should be protecting and it's attacking self. And as we know, the definition of the disease is based on either the system, the body system, or the tissue that the immune system is attacking. The question is, well let's say from a medical model, it's okay, the immune system is attacking self, Let's slow down the attack, let's shut down the immune system and let's reduce the inflammation. And these are things to help get the individual feeling better. And I'm not gonna say there's not a role for those things. There's, there's certainly a time and a place for both of those things, but that's not actually addressing the most important question, which is why is the immune system making such a bad judgment call basically? (10:38): And at its core, and this isn't oversimplification, but I think it's a really helpful analogy. If you think about any of us, when we get overtired and we're just taxed all day long, not getting enough sleep, just not never getting an opportunity to rest and recover, we start to make bad decisions, right? , I don't know about you. I will say I make bad decisions and I see that around me. You know, and so the immune system is very similar in that if it's constantly being taxed, it's constantly being engaged, it starts to make bad decisions. And again, there's different mechanisms for this, but fundamentally this is what's going on. So the question is, what is taxing and engaging that immune system such that it is not allowed to rest and cover such making these poor decisions? And this the you know, there, there are lots of different answers to that question, but a huge piece of this puzzle is both the diet and the digestive process because the vast majority of our immune system lives in and around the gut, right? (11:46): Let's say it's approximately 80% of the immune system meal who has, some people say, 75 I've heard has high 85, let's just agree on, you know, roughly 80%, the vast majority of the immune system lives in and around the gut. What that means is that if we are eating foods that are triggering inflammation, then that is impacting the immune system directly. If there is any dysfunction in the digestion that is impacting immune system directly. And here's what I will tell you is that even if you don't have overtly sort of expressive immune or digestive, excuse me, symptoms, so you're not symptomatic from a digestive perspective, that doesn't mean that your digestion is working properly. You know, I do a lot of testing with my clients and I've had clients with very severe forms of autoimmune where they're very symptomatic and lots of other things. But you know, I remember one client saying to me, Oh, I could, I could digest pebbles, like I could eat rocks. My digestion is so robust. And I thought, okay, well we'll see. And we did some testing and found some pretty significant imbalances that when we addressed those imbalances, they were silent from a symptom perspective, but it was addressing those imbalances that allowed her immune system to recover and the autoimmune to go into remission. So it's a huge and really, really critical piece of the (13:14): Puzzle. Wow. So much good to what you said, you know, a tired immune system can't differentiate itself from other and makes bad decisions. , I think we can all relate to that, right? With, you know, just all the, we're inundated with information and tasks to do in our daily life and who among us doesn't have decision fatigue and who among us doesn't start becoming overreactive to their environment and not differentiating . Well, really what are the big problems in the small problem? So I, I think that what you're describing with autoimmunity and the gut and immune system, really everybody listening can relate to because it's what we're dealing with in everyday life. And I did wanna highlight what you said about the immune system, 80% around the gut. And I, I don't think most people get that. So I always like to say, right, most people think that their biggest interface with the external environment is their skin, but it's not, it's really your gut. And that's why you're, what I call military is centered around your gut because you're taking environment and putting it inside you (14:26): . Yes. I mean, this is such a profound moment that we don't recognize as such and we just sort of eat mindlessly and don't think about the actual miracle that is happening. I mean, when we eat, what is happening is the outside world is literally becoming us. We are in essence walking food, right? And people don't realize that. And the interface, you know Yes, exactly. The gut is still the outside of the body. We think of it because it lives on the inside that that, but that, that's the external world. I mean, we we're basically a very complicated donut, right? And the donut hold being our digestive process, you know, and it's this big long tube things go in and then, you know, waste matter comes out. But, and in the process, of course there's all sorts of chemical processes to break down the food into its, you know, nutrient components essentially. (15:18): And then, you know, in our small intestine we are harvesting those nutrients. They're, they're crossing that incredibly thin lining. I mean, the lining of the small intestine is one cell thick that is so tiny and it's, you know, it's got this, you know, we talk about them as the, the dis the tight junction. So these cells are lined up. I love your analogy of, of the, you know, the soldiers and the, and you know, I describe that as, as your gut soldiers and gut army all the time. You know, think about the lining of the gut made up of these cells that are standing together are sort of side by side really, really tightly and very selectively. These cells will sort of open up those tight junctions and allow nutrients to pass through directly into the bloodstream. That is the moment where the outside world is becoming us. (16:03): And you know, along those tight junctions, there's all sorts of, let's describe them as soldiers, you know, regulating what goes into the body actually gets, goes directly into the blood and what gets pooped out essentially. So anything interrupting that process is gonna have really significant impact because if the, the lining of the, I mean the entire digestive tract, yes, but let's talk about that moment where the outside world becomes us, which largely happens in the small intestines. Then if there's anything compromising that, and we have irritation, a little bit of a tear, we have what's called leaky gut where those, those tight junctions open up or there's abrasion and inflammation that's getting, that's allowing all sorts of things to get directly into the bloodstream that shouldn't be there. It could be, you could have eaten like the most beautifully digested or grown, organically grown, locally grown , perfectly prepared piece of broccoli for lunch. (17:00): If that piece of broccoli is not broken down properly and gets into the bloodstream and an improper phase of digestion, your bot your immune system, which is, which is basically patrolling the blood and and patrolling that lining of the intestine to see what's going in, what's coming out there. It doesn't recognize it as broccoli or as the key nutrients that you would get from broccoli. It recognizes it as as garbage or an invader that needs to be addressed mm-hmm. and needs to be gotten rid of. So you're increasing a burden on that housekeeping system and on the inflammatory process which, and it's also of course letting in toxins, letting in pathogens, letting in all sorts of things that were bound. I mean this, some of this stuff is destined for the toilet bowl and now it's getting directly into your bloodstream. That is a huge stress on the immune system. (17:47): Right. All right, let's, I just wanna step back for a second and then we're gonna dive into more dietary culprits where you're talking about even that great organic, you know, locally farmed broccoli can be a problem. Well first off I wanna say I want a t-shirt that says I am a complicated donut . But then back to being serious, I'm at a yoga retreat and I've been here several times over the past 30 plus years, but I heard something differently this time I've been here. And that is that they actually call your physical body your food body. Oh wow. I've never heard (18:31): That before. Your food body, body, (18:33): Your food body. So they don't say physical body in and you know, there's so many ancient yoga, yoga traditions. I also took a course on history of yoga and it is super complicated. So it's no wonder your snippets from one, snippets from another and everybody's confused, but they call it your food body. So move your food body onto the mat . (18:57): Wow, I've never heard that before. I love it. (19:00): Right. And so I, that really highlighted for me, we always hear you are what you eat. Yeah, yeah, yeah. We've heard that since we were kids. But calling it your food body, I challenge everyone listening, start calling your body, your food body. You'll make different food choices because you, it literally is everything. When you look in the mirror, what you are seeing is broccoli, the gluten free mac and cheese I had for lunch. The basal tomato pizza not pizza soup that I had. Right? So that's what you're seeing. But let's dive into dietary culprits cuz that's really one of the first steps. People are like, should I eat gluten? Should I not eat gluten? Should I eat dairy? Should I eat? So what's up with the food we're eating and autoimmunity? (19:46): I wanna start with gluten cuz you started it, you opened the door and that's, (19:49): I started (19:50): . That's an important one. And if you do nothing else, if you, if you're wanting to prevent autoimmune from developing, if you have already received an autoimmune diagnosis, if you have not made any dietary changes yet and you are willing to do only one thing, the one thing really needs to be to the removal of gluten from your diet. And here's why. I mean we could, we could spend hours just talking about gluten in all the different ways that it's triggering inflammation and causing digestive distress and you know, engaging that immune system. I'm gonna focus on one piece of the puzzle here, which is part of just the body's natural process that happens when you digest and break down the gluten protein, which is that it releases a compound in the gut called zen. And we talked about those tight junctions, that line that are part of the lining of the small intestine. (20:43): Zonulin is one of the gatekeepers and zen, when you have elevated levels of lin, it opens up those tight junctions. Let's say you lived in a big old house on a super busy street in like downtown Manhattan somewhere. And normally you keep your doors and your windows closed and maybe you even have, you know, a bellman or somebody who is that gatekeeper at that front door just letting in only the people that you want into your house eating gluten. So that, that's the analogy of what it should be happening in your small intestines. These tight junctions are closed and only opening very selectively to let just what we want into our bloodstream. What happens when you eat gluten is that it releases the lin, which in basically acts like opening up all the doors in the windows of that house, right? And now anybody who's just walking down the street has easy access and so you might still have your bellman and for the front door trying madly running around and trying to only allow in the things that should be getting in. (21:48): But that, that process gets overwhelmed pretty quickly. And so it's the same thing that happens in your gut. Basically those tight junctions just open up and now all manner of stuff can get in there. The undigested broccoli, the the toxins, the things that are destined for the, the toilet bowl, the pathogens, like all of this things that are, should not be getting into the bloodstream are getting into the bloodstream. And so gluten is in many ways the gateway food sensitivity. , you often, you know, one of the ways that food sensitivities are developed is that maldigested pieces of that food are getting into the bloodstream. The immune system recognizes it not as a nutrient but as the, an invader and tags it as such. That's one of the key mechanisms for developing food sensitivities. And so if you have a food like gluten that is just opening up all those tight junctions and letting all sorts of other foods get in at the same time, that is a recipe for really both overwhelming the immune system and priming it to attack these foods regularly down the road as the enemy. And when you do that, if you think about that, if you're eating foods that are engaging the immune system like this multiple times a day every day, well that's a pretty major stressor on the immune system and that is not letting that little immune system rest and recover. And that can be one of the biggest pieces in terms of leading to an autoimmune situation. So right gluten so (23:26): Beautifully (23:26): I just said, so gluten is gone. (23:29): That is gone. Bye bye gluten. But what a beautiful analogy. So gluten is like your friend who runs up and like in college you had that friend on Friday night who went and opened everybody's door and is like, we're having a party in the hall now. Yes. Right. , that's gluten your gateway food, your gateway drug, your gateway party maker. All right, so gluten for sure. Bye bye. Let me ask you this question cuz I know people are thinking this because you and I work with people like this every day. They're like, okay, I get it and I'm 90% compliant Margaret and Kyrin. I don't eat gluten 90% of the time, but I have to have that thing, the toast, the this, the that, the other. And they always wanna ask me, so I'm gonna ask you, Yeah. Is that good enough? (24:21): Nope. And I'm not hardlined about a lot of things, but I'm hardlined about this. You cannot be mostly gluten free. It just doesn't work that way. You really need to have it outta the system completely. Now gluten, it sticks around antibodies to gluten stick around for a long time. I did Dr. Tom O'Brien's gluten and practitioner training program years ago where we sat through hundreds and hundreds of papers learning all the different ways that gluten is challenging to the body. But one of the key pieces is how long it hangs out in the system so it can take up to six months to completely clear it from one ingestion. So you really, you, you can't be mostly gluten free and yeah, I mean there's gonna be times where you get exposed without your awareness. That's just, it's almost impossible to avoid that. And you know, you ask anyone who's celiac where there's an autoimmune response in response to the consumption of gluten and they will tell you how insanely hard it is to be a hundred percent. (25:25): But you really need to strive for that. If you, if you do the, oh, I'm gonna have my co salt on Saturdays, but I'm not gonna do anything other than that. Or like, oh, once a year. It really, it's actually, here's the thing, it's easier to just say I don't eat that. As soon as you open the door to a little bit, that is a very, very slippery slope. And so it's actually not only better for your health, it is way easier to implement just a full on gluten free lifestyle than it is to make exceptions. Because once you have made an exception, it's like so much easier to make the next exception and the next exception and where's the line and you know, well you did it for this birthday party, so why not that birthday party? And it just, it's a slippery slope. (26:14): I have not seen it work and I, I know that there's different personality types. I know some people can do moderation and other people can, you know, I, I get that and yet I have not seen it successfully work for somebody to be mostly gluten free. And if there is autoimmune it's just a hard no. Like you just have to be off, be off of. And and it might be, you know, I've also had clients, I'm sure you've had the same situation where someone goes off of gluten and they might feel a little bit better, but it's not like suddenly rainbows and unicorns are falling from the sky, right? It's like, but this didn't fix everything. You're right. It's not a magic pill, it's often much more involved than that but it is a necessary minimum. (26:55): Yeah. You know, it's like I tell people, well how would it work for you in your marriage if you are mostly, mostly only slept with your partner and go, (27:07): That is a great analogy. There are just certain things that are a hard line. (27:11): Right? So I agree with you on the gluten, but I wanted everyone to hear it from someone else, another expert besides me. Cuz they're like, hearing you're such a killjoy. All right, so gluten's gotta go. What else though? Because people hear soy, Should I eat soy? Should I not? Cows milk, dairy? Should I have that? Should I not? Mm-Hmm. , what other foods are culprits and what might be some unique foods that people don't even know to eliminate (27:36): If you're just doing this as a starting point and you're wanting to pull out the big sort of the quote unquote usual suspects, gluten, dairy, soy, sugar and industrial seed oils is a really, really good start. So if you're able to take those pieces out, and honestly, I mean each one of these wipes out categories of foods, right? Like if you take out industrially processed seed oils mm-hmm. , you're essentially taking out the vast majority of processed foods. (28:12): Yeah. (28:13): Same thing with sugar. You pull out sugar, it's, it's amazing when you start to read ingredients lists and ingredient labels, food labels, it's amazing where sugar hides, I do a program called the Real Food reboot and it's, we pull all forms of sugar out of the diet for 21 days. And people who go through that are constantly amazed at things like salad dressing, right at their, you know, at maybe like at hummus. Like there's these places where we don't think there's any reason for any kind of sweetener and yet, not in all, but in many of them they're gonna find added sweeteners. And you're also gonna find really poor quality oil. So when I say industrially processed seed oils, I'm talking about corn oil, soy oil, cotton seed oil, sunflower oil, sunflower oil. Those are the, the big heavy hitters. These are highly, highly processed rand and just devastating for your body. (29:09): They're also very proinflammatory and inflammation is is one of the immune processes. Like I said, that's something that's mediated and and sort of managed by your immune system. So anything that is causing inflammation is something that's engaging in fatiguing the immune system. So those industrial seed oils, ugh, they are, they're just, and it makes me a little crazy because even a lot of quote unquote healthy food alternatives, maybe they're gluten free, maybe they're even grain free and you know, but then you, you read that ingredient list and it's like sunflower oil and you're like, ah, you're so close. So let's talk about two of those heavy hitters, which is dairy and soy, because in some cases they're really good to pull out at the beginning, but there are certain forms of them in small quantities that are tolerable for some people. Okay, so that sounds like I'm qualifying all over the place and I am. (30:05): But let's talk about dairy first. And dairy is complicated because there are so many different ways for one to have a reaction to dairy. So some people have straight up food allergies to dairy. So it's a, an IgE that's a immunoglobulin e mediated response, It's a formal food allergy. Others will have food sensitivities. Some of these are mediated by antibodies, I G G I G M. Some of them just happen at a cellular level and they're, they're what we call a type four hypersensitivity, no antibody involvement at all. But they're still triggering an inflammation process. Then you can have people who react to, from a digestive perspective. So there's the lactose issues, that's the milk sugar, the lactose is the milk sugar. Maybe they don't make the lactase enzyme as adults. So they're not breaking this milk sugars down properly and they have severe digestive complaints as a result. (31:02): And then you get into the issue of the fact that the sort of ultra processing of a lot of dairy, that becomes highly problematic. So what I would say is at the beginning, without formal testing and if you are experiencing an autoimmune flare, you wanna pull out just the whole category of dairy. It's just, that's the easiest thing to do. Once you are in remission, things are under control. If you have done testing, that's very helpful. So of course if there's a true food allergy, you wanna stay away from it. If you have a history of food sensitivities, in some cases you can bring that back in, in very, very minimal quantities depending on what kind of healing work that you've done. But you wanna go, you wanna tread easily there and it's a really good idea to retest, to make sure cuz food sensitivities will shift, they can be healed. (31:52): So if you have retested and it does not appear that the sensitivity is active anymore, then you can reintroduce. But I would do, I would be very specific about multiple things. Number one, the most well tolerated forms of dairy will be the higher fat pieces. So, so butter from Pasteur raised, you know, exclusively Pasteur raised cows or ge, which is clarified butter. So that's just the butter oil, again, organic and from Pasteur raised cows that's well tolerated by most people. Next, if you know, another consideration is actually the cow . So one of the things that we do consume in our house is we get, I, you know, I have heavy cream in my coffee in the morning and, but I get, get the heavy cream from an A two cow. There's an A one, an A two cows and it's got to do with the, the breeds. (32:47): And, and this is where I'm sort of pushing up against my, my knowledge of, you know, dairy cows. But I know that the A two one is more of a heritage breed and it has the actual milk that products that come from that animal are much better tolerated by humans than a one cows. A two cows are more prevalent in Europe, but you can find them in the states. But if it, if your dairy is not labeled a two from a two cows, then it's not. If it is, it's typically more expensive and the, you know, the company will, will brag about that on its label. So you can, you can know that by the labeling fermented dairy, you know, a whole milk organic yogurt for example, unflavored would be a much better choice than just like, you know, milk itself. So there's, there's different degrees of this. (33:40): In fact in my first book Eat Naked, I did a whole chapter on dairy and kind of went through what's best, what's better, what's, and then what you absolutely want to avoid. So it gets a little bit complicated, but the key rules are that it, you really want to focus on what the cows ate. So pasture raised is really important. Ideally a two cows in terms of their breed and the fattier it is, the fewer, you know, if you don't have as much of the milk sugars and the milk proteins, so butter and ge, that's gonna be less problematic. And then fermentation also helps the digestibility. So something like a yogurt or a C. So that's kind of a deep dive into, into dairy. But if you haven't done testing and certainly if you're flaring, I would just pull it (34:30): Out. Awesome. No, that was great. I, that was everything that people needed to hear. Can we talk a little bit about testing? Cuz you've mentioned it and I know I get a lot of questions about it. You probably do too. Should I get tested what test is best? People are all the time saying, I found this group on for this $79 mm-hmm hair food sensitivity test. Is that good? I'd love to hear your thoughts on that. I certainly have my own opinion and there are as many food sensitivity tests as there are types of yogurt in the grocery store, (35:04): Right? , (35:05): Which is a lot, Every time I go in the grocery, I think the yogurt section takes up an additional two feet. And I'm like, wow, people really love their yogurt. (35:14): I know. And most of it has more sugar than ice cream, but that's a whole aside, right? (35:18): And they're like, oh it's healthy. And I'm like, No, just go get the ice cream y'all. You'll better with that. So can you, we talk about testing a little, (35:29): You bet. I'm a big believer in testing because what testing allows us to do is really dial in the specifics for the individual. You know, there's, there's certain diets that are broadly removing whole categories of foods beyond, far beyond what we just talked about here. You know, like the autoimmune paleo or autoimmune protocol diet, that's a very extensive elimination diet and people have great success with it. So I'm not trying to dis this diet at all, but you know, they're pulling out all grains, all legumes, all seeds, all nuts, all nightshades, eggs. I mean really it's really hard. This particular diet, you know, you're eating vegetables, you're eating certain proteins, you're eating certain fats and even your spice drawer gets affected, right? There's a lot of things that you can't do. You're using more like herbs and like garlic and onions as opposed to paprika or you know, even something like mustard because it comes from a seed is it is excluded. (36:29): So it gets very complicated and very, very challenging. And in those kinds of scenarios I find that what happens is often people are avoiding foods that are not harmful in their body and then at the same time they're still consuming other foods that are triggering an inflammatory process. And that's really what's one of the key things that this comes down to is what foods are either hard to digest. So they're creating extra pressure on the digestive system. And we now know that so much of the immune system lives in and around the digestive system. So we don't wanna add extra pressure to it. And the other way that a food can tax the immune system is by being inflammatory in the pro in the body. So it's triggering that inflammation process. So I'm a big believer in testing because that is going to allow us to really fine tune for the individual what their diet needs to be. (37:22): Especially in the healing phase. It doesn't mean that you're doing this food sensitivity test and you never eat these foods ever again in your life. That is not, that's a common misconception. I know when I very first did food sensitivity testing long ago, long before I became a nutrition professional, the individual is working with, I don't know if she didn't tell me or I didn't hear it and it didn't register, but I did not understand that this wasn't a forever thing. And I will tell you, when I got those test results, I went home and I shed a lot of tears thinking this was the rest of my life. It's not the rest of your life. It's a temporary thing while you do the healing. So I am a big believer in food sensitivity tests. I do not like probably 99% of the tests that are on the market and I don't think that food sensitivity testing should ever be done in isolation. (38:10): And here's what I mean by that. Let's start with that piece. If you do a food sensitivity test, no matter how brilliant the test, you could use a great test or you know, if you're not using a good test, then that's problematic in and of itself. But let's say you're using it a really good test that's very comprehensive and it's going to and very accurate and you remove the foods that it tells you are inflammatory in your body. Well here's what's gonna happen. You're gonna feel better for a a while for sure, cuz you've just significantly reduced your inflammatory burden. But over time you're gonna develop new food sensitivities because you're not addressing and healing the mechanism through which your body creates those food sensitivities to begin with. So what ends up happening is you have somebody who feels better, but then they start to slowly have symptoms recur and the sort of he, you know, this, the healing quote unquote, if it was actually healing or the improvement let's say doesn't last. (39:06): And so then they do another food sensitivity test and they find out a whole new set of foods that they are now sensitive to and they pull those out. And what happens is they get this ever shrinking list of foods that they tolerate, but while their, their symptoms just start to progressively come back worse and worse. So I really believe in food sensitivity testing, but I only do it when it is done in conjunction with well informed gut healing. And what I mean by well informed gut healing is gut healing that is informed through its own testing. So I'm a big believer in stool testing to understand what's going on in that digestive tract so that we can get in there and heal that rebalance the microbiome if it needs to support digestive function, if it's not working optimally, get rid of any opportunist in, you know, organisms that are in there or pathogens, you know, sometimes we can have these low lying parasites for example, not enough to be identified on, you know, a parasite test that you get from your GI doctor, but present and chronic and contr, you know, tiring out is sort of that, it's kind of like Chinese water torture, right? (40:22): It's a steady drip on the immune system. Those things that are just taxing it and engaging it just a little bit at a time every single day. That's the stuff that can be the biggest culprits when it comes to fatiguing the immune system and leading to on an autoimmune presentation. So addressing and healing the gut, but doing it in a way that is well informed because it is very, very difficult to properly heal the digestive tract based on symptoms alone. Because symptoms can be driven by any number of the things that I just mentioned in microbiome imbalance. It can be driven by food sensitivities, it can be driven by a leaky gut, it can be driven by digestive dysfunction, it can be driven by imbalance in the microbiome, it can be driven by pathogen presence. So, and it's normally some unique combination of a collection of those things. And so if you can understand what's happening in the gut, you can be healing the gut and we remove the foods that are triggering inflammation while we heal the gut. That is the magic combination right there. Yeah. (41:28): Yeah. And that, so that was great. Thank you for going so in depth and detailed so people really hear it. Hear it. And what I love that you said is a well, so food sensitivity testing should be done in conjunction with a, well inform yes. Gut healing regimen that includes testing even if you have no symptoms. And I want everyone to hear that if you hear nothing else. Yes. Because there's nothing sadder than I meet someone who's been listening to my podcast for several years and they're like, Well Kyrin, I saw this hair food sensitivity on coupon and I did it and I remove all the foods, but I still have Hashimotos. And I'm like, oh my gosh. I'm thinking to myself, she's lost two years. And I know there's some of you listening who are thinking, how can I do this myself? And I'm offered DIY at when you can. But when it comes to healing your core, which is your gut mm-hmm. , you can't, (42:26): No, you (42:27): Can unfortunately (42:28): No, you can start the process. Have (42:31): You Yeah. Believe that you could just take some supplements off the internet and do a hair food sensitivity test and you're good to go, but you won't. It's not, it's just not the case. Is it Margaret? (42:41): No, I wish it was . Yeah. I mean our lives would be a lot simpler, but it just does not work that way. It doesn't. I wish it did, but it doesn't. And and what I see, and I'm sure you see this all the time, as people who've just spent thousands of dollars on DIY tests and supplements off the internet. And here's the thing, both the labs that sell direct to consumer and supplement companies that sell direct to consumer have very sophisticated marketing. So it is really compelling. Even as a practitioner every once and I know better, like I know better and every once in a while I will see some ad I'm like, Ooh, I hadn't heard of that probiotic before. You know? And, and you start to think, well maybe this is the missing piece. Right? And it's just not that simple. (43:28): Even the probiotics that I work in with in clinic that have fantastic success rates, even those, sometimes they work for an individual and sometimes they don't. Like it's so bio-individual. We have to remember that we are unique people. Every one of us comes with this very unique constellation of health history, physiological strengths, constitutional weaknesses, where we live, what we ate as a child, what kind of stresses are on us, what we eat now, what's our lifestyle? How much sleep do we get, What climate do we live in, what season is it? What grows locally to us? And all of these things come together to create this you sort of unique health blueprint that we have. And it is just not possible that there is like a couple of magic pills out there. It's compelling. We want it, we want it, It just doesn't exist. (44:26): It doesn't exist. Okay. So we're gonna have to wrap up. But before we do, I know people are probably maybe feeling a little hopeless. Okay, I can't have gluten, I can't have dairy, can't have seed oils, I can't have this, da da, I gotta have a gut test and all this. Where am I gonna find the money for that? Okay, let's give a little hope here. Mm-Hmm. , what should I eat? I've just been diagnosed with an autoimmune disease and we are gonna offer, Margaret has generously giving you a copy of her first five steps to address autoimmune diseases. We're gonna put the link in the show notes so you can go download that. And so maybe this is you or a friend, you can download it and get started. So you, you'll have all five first step five steps cuz we don't have time to go over all of them, but let's leave everyone with, okay, so what should I eat? What would be a good breakfast, Margaret? What would be a good lunch? What would be a good dinner (45:24): Focus First on actually really clean healthy proteins. Those are going to be part of, that's part of what builds your immune system. It's what supports repair in your body. It also is what keeps you full and satiated and can help blood sugar balance, et cetera. So I want you to think first about the protein. And I am a big believer in animal protein. A challenge with the plant-based proteins is that they're so hard on the digestion. So when we're talking about autoimmune and gut health, if you're leaning on soy and legumes, those can be quite devastating to the gut. So really good clean animal protein. So I'm talking about things like Pasteur raised beef eggs from Pasteur raised chicken pa, the chicken itself, wild fish and seafood, the lamb, bison wild bore, these kinds of things. They're actually pretty wildly available at this point. (46:16): You know, even more conventional grocery stores are starting to catch wind of this trend. Let's call it, I don't know, this movement towards cleaner animal protein. So you can definitely find it and you wanna make you want, this is where you wanna invest your food dollars is in proteins and fats because that's actually where toxins accumulate and hormones and all this kind of stuff. So you really wanna invest your food dollars there. You wanna eat lots of veggies. We could get into the nuances based on what's going on with your digestion. Some people tolerate more, some people tolerate fewer. If you do find that veggies are challenging on your gut, make sure you're cooking them. You know, they, we have this sort of ideal that you should be eating tons of salad. Salad doesn't work for a lot of people. Raw vegetables can be very, very hard to digest. (46:59): So just lightly cooking them, maybe you saute them, maybe you steam them and add some yummy sauces. But that would be, you know, so clean, clean proteins, good veggies, healthy fats that are used appropriately. And I know in that, in that handout, the first five we talk go the length, that's a whole topic in and of itself is how, what fats to use when. But you don't wanna be afraid of fats. They're vitally important; you just wanna make sure they're the right ones. And then healing foods, things like bone broths and fermented foods can be really, really healing to the gut. They probably won't take you the full distance, but it's a really good thing to incorporate into the diet on a regular basis because it's really helping to initiate that healing process. And then, you know, you know, if you're gonna do grains, make sure that they're gluten free grains trying to stay away from those processed foods that are gonna have the, you know, industrial seed oils that we talked about and whatnot. (47:51): But let me tell you, I eat this way and, and we have this idea that eating healthfully means, you know, this sort of dry piece of chicken breast and steamed broccoli without any flavor on it. It does not have to be that way at all. And in fact it will give the links to my practice website, eat naked kitchen.com. But if you go in there, there's an opt-in at the bottom right hand corner and we give you our full kitchen stock. We call it kitchen essentials. It's basically what you should have in your pantry and your fridge. And then the next day we send you a a week long meal plan with recipes that we use in our household with both my husband and myself and the kids. This is all family-friendly stuff. This is stuff that we eat on a regular basis. Both my husband and myself are two young children. (48:36): We have a a six year old and a 10 year old, both of whom are quite picky. You know, I think it's a great tool for you to get started in eating this way. And basically everything that I've just explained in terms of how you want to eat and foods to eliminate all of that's built in. So you don't even have to think about it. You can just use this meal plan as a starting point, use the grocery lists and these are meals that are on high rotation in our household and that the kids love and are delicious and nutritious, and it's not chicken breast and steamed broccoli. Yeah. (49:08): You know it's funny when I have to go to a regular restaurant like just with an American sad diet. Mm-Hmm , everything tastes the same. Yeah, it's fat and it's sugar, but you don't realize that when you eat it because you're looking for the fat and sugar flavor and that's what tells you it's good also salt. But when you eat the whole foods way, like you're describing and I encourage everyone to go download what Margaret's offering. Cause your husband's an amazing chef. Mm-Hmm and I know he has his hands in all of that. But when you really start to eat from a, a whole Foods perspective and you really taste the flavors of the food, it is a reeducation of your palette. But I make things like, well I should share this recipe with everyone and I di I'm digressing, I know, but I make this cilantro and parsley and garlic sauce that you can put on chicken or fish anyway, it's amazing. (50:04): So you can learn to cook this way. And Margaret is a great resource for that cuz she's an expert in it. And like I said, her husband is a fantastic chef. Thank you Margaret for sharing this wonderful information. You are a wealth of knowledge and inspiration. I know that everyone has gotten so much out of this. We will have the link to Margaret's first five download in the show notes. So definitely wanna go there. She's got naked in her book and the Naked Foods cookbook. You definitely wanna check those out. Where else can they find out more about you and interact with you Margaret? (50:40): My main website is eat naked kitchen.com and there are just, there's tons of resources, like 450 different articles and recipes and just lots of stuff for you to dig into there. And then if, I don't know if there are any practitioners in your audience, but if you're somebody who is intrigued by this work and wants to learn how to support others on their journey to health through diet and these more advanced nutrition and testing strategies, I am also the executive director of a company called Restorative Wellness Solutions and we train health professionals in how to work very strategically with diet, supplements and lifestyle to do things like reverse autoimmune. (51:25): Awesome. Yes. I encourage everybody to check that out. Your work with practitioners is great and yes, we have lots of practitioners in our audience. So if you are interested in thinking wow, I might like to work with people, helping them in this area of their life, definitely check out Margaret's offerings. There was so much great content. I didn't get to share some of these wonderful quotes that you shared with me before the episode, but I gotta get 'em in cuz this is one of my favorites from Maya Angelou. Do the best you can until you know better then when you know better, do better. And I know that everybody listening has heard something here today that was new, new to you, inspiring, maybe intriguing. And I wanna ask you to lean into that and ask yourself, what can I do better based on this information, inspiration that I've learned today? And go do that thing. Thank you Margaret for joining us today. (52:31): Thank you so much for having me. It's been so much fun. And (52:35): Thank you all for joining me for another episode of The Hormone Prescription with Dr. Kyrin. It's been my absolute pleasure to spend this time with you, and I look forward to seeing you again next week when we will dive into another topic related to your hormone balance. Until then, peace, love, and hormones y'all. (52:57): Thank you so much for listening. I know that incredible vitality occurs for women over 40 when we learn to speak hormone and balance these vital regulators to create the health and the life that we deserve. If you're enjoying this podcast, I'd love it if you give me a review and subscribe. It really does help this podcast out so much. You can visit the hormone prescription.com where we have some free gifts for you and you can sign up to have a hormone evaluation with me on the podcast to gain clarity into your personal situation. Until next time, remember, take small steps each day to balance your hormones and watch the wonderful changes in your health that begin to unfold for you. Talk to you soon. ► Claim your free copy of the The First Five steps to address autoimmune disease – or any chronic and stubborn health issue you're dealing with. The First Five by Margaret Floyd Barry https://www.eatnakedkitchen.com/thefirstfive/ ► Feeling tired? Can't seem to lose weight, no matter how hard you try? It might be time to check your hormones. Most people don't even know that their hormones could be the culprit behind their problems. But at Her Hormone Club, we specialize in hormone testing and treatment. We can help you figure out what's going on with your hormones and get you back on track. We offer advanced hormone testing and treatment from Board Certified Practitioners, so you can feel confident that you're getting the best possible care. Plus, our convenient online consultation process makes it easy to get started. Try Her Hormone Club for 30 days and see how it can help you feel better than before. CLICK HERE to sign up.
Margaret Floyd Berry is a functional nutritionist, writer and real food advocate. She is the founder of Eat Naked Kitchen, and the owner and director of Restorative Wellness Solutions. She has authored the books Eat Naked and The Naked Foods Cookbook. A believer in the healing power of food, she helps individuals transform their health - and their life - through simple, sustainable shifts in their diet and lifestyle. Today, learn about digestion, autoimmunity, food sensitivities and: [1:28]- Enrollment for Finding Nutritional PEACE is now live! Learn how to reverse insulin resistance and live a disease-free life HERE! Don't miss out on this final session of the year! [3:55]- GET REGISTERED for my final FREE masterclass, 3 Little-Known Secrets to Effortlessly Manage Your Weight and Blood Sugar, happening Wednesday, September 28! [9:17]- The story behind how Margaret Floyd Berry became passionate about Functional Nutrition [17:32]- Why has there been such a rise in autoimmune diseases? [24:25]- Why is it so important to understand digestion and digestive complication symptoms? [34:52]- How does someone clean up their digestion? [39:30]- What kind of testing is useful for providing information about poor gut health? [48:04]- Where do elimination diets come into play as a substitute for testing? [52:45]- How do food sensitivities contribute to weight loss resistance? FOR MORE INFORMATION FROM MARGARET FLOYD BERRY: Website: www.restorativewellnesssolutions.com Instagram: @margaretfloydberry Private Practice: Eat Naked Kitchen Listen to Fast To Heal Stories Episode 42 with Margaret's husband, James Berry, to learn how to simply integrate more organ meats into your diet: Episode 42 FOLLOW ME ON: Instagram: @shana.hussin.rdn Facebook: Fast To Heal With Shana Hussin Website: https://www.fasttoheal.info/ ADDITIONAL LINKS: ENROLL in my FREE Masterclass, 3 Little Known Secrets to Effortlessly Manage Your Weight and Blood Sugar. ENROLL IN FAST TRACK, my new monthly membership program for onging learning, support, and accountability. GRAB YOUR COPY of the Fast To Heal Recipe book with 85 low-carb, whole food recipes that are simple to prepare! GET YOUR FREE STARTING GUIDES that will set you well on your way toward a low-carb lifestyle of timed eating! SCHEDULE A PERSONALIZED SESSION if you are stuck in a rut, or suffer from a stubborn case of obesity, Type 2 diabetes, or metabolic illness. JUMPSTART your fasting and low-carb protocol by enrolling in my 10-Day Hormone Healing Jumpstart! ENROLL in Metabolic Makeover, my STARTER COURSE to find your fasting method, implement therapeutic carb restriction, and learn how to bust through weight and health stalls.
In today's episode, Margaret talks about the betrayal of the body and how physical symptoms can sometimes uncover something deeper. She tells her story of how migraines took over her life despite taking the upmost care of herself and what she uncovered about her migraines when she dove deeper. Margaret Floyd Barry is a functional nutritionist, real food advocate, and the author of Eat Naked and its follow-up cookbook, the Naked Foods Cookbook. Having seen family members suffer the devastating effects of chronic illness from a young age, Margaret has long had the desire to help others find a better way back to optimal health and wellbeing. Through years of experience working with the most complex client cases, including reversing her own autoimmune condition, Margaret has established a powerful system for restoring health by addressing the root cause of illness. Today, Margaret runs Eat Naked Kitchen - a thriving private practice that supports clients in achieving true health and vitality through therapeutic diets and lifestyle changes. She also helps fellow practitioners build their own successful practice through Restorative Wellness Solutions - a 2-year certification program for qualified health professionals. In This Episode Mama migraine What is the intention of the symptoms? What is your body trying to tell you? Links Margaret's Website - Eat Naked Kitchen Margaret's Website - Restorative Wellness Solutions Margaret's Instagram SubscribeToDebi.com PBT Podcasts Healed or Hardened Quiz Post Betrayal Syndrome Quiz PBT Institute Membership Community Trust Again Book From Hardened to Healed Book
James Barry has over sixteen years of experience in the culinary arts. James 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. James also started Wholesome2Go, a healthy, high-quality food delivery company that served under his leadership in the Los Angeles area for 8 years. Most recently, James launched his first functional food product, Pluck, an organ-based, all-purpose 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 has also 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. Follow James: Instagram: @eatpluck @chefjamesbarry Facebook: https://www.facebook.com/eatpluck/ Website: www.eatpluck.com ________________________________________ Follow Therese "Tee" Forton-Barnes and The Green Living Gurus: Tee's Organics - Therese's Healthy Products for You and Your Home: https://thegreenlivinggurus.com/shop-tees-organics/ The Green Living Gurus Website: https://thegreenlivinggurus.com/ Instagram: https://www.instagram.com/greenlivinggurus/ Youtube: https://www.youtube.com/channel/UCW7_phs1GZUPzG21Zgjnqtw Facebook: https://www.facebook.com/GreenLivingGurus Healthy Living Group on Facebook Tip the podcaster! Support Tee and the endless information that she provides: Patreon: https://www.patreon.com/TheGreenLivingGurus Venmo: @Therese-Forton-Barnes last four digits of her cell are 8868 For further info contact Tee: Email: Tee@TheGreenLivingGurus.com Cell: 716-868-8868
The sponsor for today's episode is PLUCK. Pluck, is an organ-based seasoning that is an amazingly easy and delicious way for people to get organ meats into their diet! Head to https://eatpluck.com/ and use the code DANI10 to get 10% off your order.____________________TODAY'S GUEST: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. ON TODAY'S EPISODE WE DISCUSS:James' story of being a celebrity chef and why he transitioned to creating an organ-meat based spice companyHow to increase nutrient density and flavor in foodsWhat are organ meats and what are their nutritional valueMyths about organsMarketing ploys - what to look for and ignore on labelsDifficulties with organs - sourcing, cooking, tasteThe stages of introducing organs to your dietKitchen hacks to make food taste better The impact of decision fatigue and how to reduce impulsive buysMaking your own sauces & dressings - ratio of how to make the own dressings that taste amazingHow to support the palate of picky eatersWhy we can't stop eating processed foods____________________THANKS FOR LISTENING TO THE SHOW!You can find me on Instagram @daniellehamiltonhealth and on Facebook at Danielle Hamilton Health.My website is daniellehamiltonhealth.com. Be sure to sign up for my *brand new* weekly newsletter to get all the best tips, coupon codes, and to be the first to know about my upcoming programs!⭐️⭐️⭐️⭐️⭐️ If you are liking the show, please head to Apple Podcasts or iTunes to leave the show a *5-star rating* & a quick review! It helps the show to grow and lets me know what you're liking!Thank you for subscribing, rating, reviewing, sharing and reposting the show! I appreciate each and every one of you!
EP#07: Nutritional Powerhouse Organ Meats with Chef James BarryFeeding Families is a part of the EcoParent Podcast Network: https://www.ecoparent.ca/podcastsThis episode was generously sponsored by the Canadian School of Natural Nutrition: https://csnn.caAbout the episodeWhat we feed our kids matters. But what are some simple ways to get deep nourishment into them when we're tired, busy, and frustrated with their picky behavior? Jess invited James Barry, dad and professional chef, to talk about some simple ways to pack in the nourishment. They also talked about the tremendous nutritional value of organ meats like liver, kidney, heart, and tongue, and how to get past the yuck factor so you can add them to your cooking repertoire in delicious and simple ways.Guest BioJames Barry's 16 + years in the culinary field started as a private chef cooking for celebrities including Tom Cruise, Mariska Hargitay, George Clooney, Gerard Butler, Sean “Puffy” Combs, Barbra Streisand, and John Cusack. He is now a published author, having co-authored the recipes in Margaret Floyd's book Eat Naked and the follow-up cookbook The Naked Foods Cookbook. He most recently co-authored the recipes in Dr. Alejandro Yunger's book, Clean 7. Recently, James is also the creator of Pluck - an organ-based, all-purpose seasoning. Pluck is the first of its kind and an amazingly easy and delicious way for people to get organ meats into their diet.Linksinstagram and facebook at @eatpluck and @chefJamesBarry eatpluck.comAbout the Podcast, Host and Network:About our Podcast Network:The EcoParent Podcast Network helps busy families live a healthier, greener lifestyle. Our host experts are imperfect, real, busy parents just like you who share ways to lower our collective carbon footprint and practical strategies that make a difference to your family's health, the planet and to our children's future. We offer raw, honest conversations and actionable advice in the following six areas: pregnancy & birth, pediatric wellness, kids nutrition, healthy home, beauty, and parenting. Join us and get inspired to live a more sustainable, healthy life!About your Host (Jess Sherman MEd, FDN-P, RHN):Jess is a Family Health Educator and mother of three focused on nutrition for brain health and resilience in kids. She uses her training as a certified teacher, Functional Diagnostic Nutrition Practitioner, and Holistic Nutritionist to improve the lives of children with learning differences, anxiety, ADHD, autism and mood disorders by helping their parents uproot hidden stress and nourish deeply. Her book, Raising Resilience, and her online resources - Calm & Clear Kids and the Resilience Roadmap - have reached families all over the world.Links for Jesswww.JessSherman.comwww.RaisingResilienceCommunity.comhttps://www.jesssherman.com/biologyofbehaviorinstagram.com/Jess.Sherman_RaisingResilienceTo learn how Jess helps families minimize symptoms of anxiety & moodiness and set their kids up for strong health, development and resilience visit: https://www.jesssherman.com/coachingPartnershipsAudio magic on this episode was performed by Carlay Ream-Neal. This episode was edited by Emily Groleau.
After a most excruciatingly painful experience, James Barry learned the value of eating healthy foods, truly healthy foods. Then as a busy man and a parent, he learned the value of getting those truly healthy foods on the go, in small amounts consistently and in the simplest way possible: a powder you can put on anything that contains foods so nutrient dense, they're called Mother Nature's Multi-vitamin. 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. @chefjamesbarry on IG Order "Pluck" organ based seasoning 1-2-3 Habits: 1 focus: weight loss the healthy way 2 months of consistency with... 3 habits: water, nutrient dense foods, make the switch (pluck for salt, wheat for white, water for soda) Loving the show? Share it! The more people who hear about simplified progress, the better this world will be! Subscribe and share. Want to change your habits but don't want to wait a week at a time to do it? Join our amazing Habit mastery programs: Healthy and Happy for health habits and 1-2-3 Habits Mastermind for all other habits. Stop talking about changing your life and actually DO IT. 1-2-3 habits at a time! Learn more about who we are and what we do by visiting our website: livelifeconscious.com
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. James started Wholesome2Go, a healthy, high-quality food delivery company that served under his leadership in the Los Angeles area for 8 years. Most recently, James launched his first functional food product, Pluck, an organ-based, all-purpose 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 and @chefjamesbarry eatpluck.com Some of my favorite products: Book a discovery call bit.ly/drlisaconsult Join my waitlist for my next 4 Week Keto Blueprint! https://www.drlisao.com/waitlist My 3 Day Keto Kickstarter Paleo Valley https://www.drlisao.com/pv dryfarmwines.com/healthylivingsimple www.aseircustom.com DrLisa15 to save 15% Keto Mojo https://www.drlisao.com/ketomojo Ancestral Supplements https://bit.ly/3rWLn3o Pluck Save $$ here! https://eatpluck.com/discount/DrLisaO LMNT https://bit.ly/drlisaolmnt Kettle and Fire https://bit.ly/drlisaokf Thrive Market https://bit.ly/drlisaothrive Butcher Box https://bit.ly/drlisaobutcherbox C60 Purple Power Save 10% here! https://go.c60purplepower.com/DrLisaO
Who doesn't love to eat? We all do, right? The key to health is getting the right nutrition from the rights foods that we prepare, cook, and eat. If you love hanging out in the kitchen, you will love today's Podcast with James Barry, celebrity chef and the man behind Pluck, a unique organ-based, all-purpose seasoning. 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. He started Wholesome2Go, a healthy, high-quality food delivery company that he ran for 8 years. Recently, James launched his first functional food product, Pluck, an organ-based, all-purpose seasoning. It's the first of its kind - an amazingly easy and delicious way for people to get organ meats into their diet. James also co-authored the cookbook Clean 7 with Dr. Alejandro Junger, Eat Naked and The Naked Foods Cookbook with Margaret Floyd. Inside this episode: Jame's journey into the culinary field and how he turned his passion into a heart-centered career. How he juggled running a meal delivery business and being a stay at home dad - and the lessons behind it. The myths behind organ meat and why it is Mother Nature's multivitamin. Know all about Pluck - a one of a kind health product, an organ-based all- purpose seasoning that brings out the umami flavor in your foods. How he integrates health, science and spirituality into his thriving business. Try Pluck today and get 10% off! Go buy yourself one at EatPluck.com Check out James' website for his recipes and all things you can prepare with Pluck. You can follow James Barry at @chejamesbarry on Instagram Follow Pluck on Instagram @eatpluck
Who doesn't love to eat? We all do, right? The key to health is getting the right nutrition from the rights foods that we prepare, cook, and eat. If you love hanging out in the kitchen, you will love today's Podcast with James Barry, celebrity chef and the man behind Pluck, a unique organ-based, all-purpose seasoning. 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. He started Wholesome2Go, a healthy, high-quality food delivery company that he ran for 8 years. Recently, James launched his first functional food product, Pluck, an organ-based, all-purpose seasoning. It's the first of its kind - an amazingly easy and delicious way for people to get organ meats into their diet. James also co-authored the cookbook Clean 7 with Dr. Alejandro Junger, Eat Naked and The Naked Foods Cookbook with Margaret Floyd. Inside this episode: Jame's journey into the culinary field and how he turned his passion into a heart-centered career. How he juggled running a meal delivery business and being a stay at home dad - and the lessons behind it. The myths behind organ meat and why it is Mother Nature's multivitamin. Know all about Pluck - a one of a kind health product, an organ-based all- purpose seasoning that brings out the umami flavor in your foods. How he integrates health, science and spirituality into his thriving business. Try Pluck today and get 10% off! Go buy yourself one at EatPluck.com Check out James' website for his recipes and all things you can prepare with Pluck. You can follow James Barry at @chejamesbarry on Instagram Follow Pluck on Instagram @eatpluck
Today I am speaking with James Barry, he has 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. James started Wholesome2Go, a healthy, high-quality food delivery company that served under his leadership in the Los Angeles area for 8 years. Most recently, James launched his first functional food product, Pluck, an organ-based, all-purpose 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.Here are a few things we discuss in this podcast:What are the benefits to eating Organ meats? Where do you source your meat from?-How much do we need to eat of this to get the true benefits?-I love my Pluck but I want to know how all I can use this? Will I get the added benefits of the product if I cook it or is it more designed as a finishing salt?-Tell us where we can go to learn more and how we can purchase the product?Head to: EatPluck and use code: FORMFIT for 10% off
Rejuvenated Women: Impeccable Health for High Performing Women
When is the last time you ate organ meat? Ie heart, kidneys, lungs, liver, etc? Not even 100 years ago, organs were eaten far more often than they are today. They also provide a host of nutrients and health benefits that are missing from our daily nutrition today. I'm joined by Chef James Barry who has a plethora of information to share about not just eating nose to tail, but also how to start bringing home cooking, a renewed relationship with food and meals back into your home. We also dive deep into how to encourage picky kid eaters to expand their habits and find the time and joy in eating and cooking again. 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, all-purpose 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. Social links FB and Instagram - @eatpluck and @chefjamesbarry To connect with Dr. Alex further visit: www.emergentwomencoaching.com Send an email to Dr. Alex- dralex@emergentwomencoaching.com Get $230 off an initial consultation https://www.emergentwomencoaching.com/voucher-7421 Get more free trainings and connect with our private community: https://www.facebook.com/groups/trwcommunity Be sure to check out our website, follow us on Facebook and Linked In, and Instagram.
MY WRIGHT STUFF is a Music, Film, TV, Sports, Adventure and Inspirational Lifestyle podcast. Join our host, Grammy-winning Producer and Inventor, Lord Toby Wright, for this internationally acclaimed show, along with co-host, Sir Gareth Dyton (AKA DJ Chunky) from Chunky's Choice Cuts for a brand-new adventure of fun in every episode.OUR SPONSOR Do you suffer from insomnia, depression or anxiety? Well, Taummhoms might be able to help you. Taummhoms is a natural sleep and sound healing portal helping people globally to get to sleep faster and stay asleep longer.Get TAUMMHOMS Now!OUR GUESTJames Barry's 16 + years in the culinary field started as a private chef. He's had the good fortune of cooking for celebrities such as Tom Cruise, Mariska Hargitay, George Clooney, Gerard Butler, Sean “Puffy” Combs, Barbra Streisand and John Cusack. He started Wholesome2Go, a healthy, high quality food delivery company that served under his leadership in the Los Angeles area for 8 years and co-authored the recipes in Margaret Floyd's books Eat Naked and The Naked Foods Cookbook, as well as Dr.Alejandro Junger's book, Clean 7.Most recently, James launched his first functional food product, Pluck! This organ-based, all-purpose seasoning is the first of its kind and an amazingly easy and delicious way for people to get organ meats into their diet.Get Pluck!InstagramFacebookPinterestHealthy RecipesMY WRIGHT STUFF Podcast Channels and Social Media LinksMWS is a division of F3 ENTERTAINMENTShe Won't LiveShe Won't Live "Gritty" Now Available for PurchaseEcho RangeBells Into MachinesRadio Free SealandSupport the show (https://paypal.me/f3ent?locale.x=en_US)
James Barry founder of ‘Pluck', celebrity chef, best-selling author and expert on offal talks to Angela about why we are currently missing the benefits of ancestral foods and the impact it has on our health He discusses the widely held misconceptions around organ meat and how they contain many nutrients and vitamins that can support your nutritional health and well being This is a great opportunity to understand more about the role of organ meats, their nutrient density and why we should all learn to listen to our bodies and eat more intuitively KEY TAKEAWAYS People have a misconception that organ meat is where the toxins are stored but this is not true they are a filtration system Organ meats contain many nutrients and vitamins to support filtration in removing things If the detoxification pathways of your body are working well then toxins leave the body If toxins are stored it is mostly in the fat of the body Across the world, we are mostly calorie-rich and nutrient deficient Toxins are in the air, the water and in food so it's vital your detoxification pathways are open and functioning efficiently The industry is focused on growing beef as fast as possible and achieving the heaviest weight for profit but the health of the animal equals the health of you You should use the product for finishing meals as any heat lowers the nutrient density Micro dosing frequently does work and is a way of adjusting your taste buds We are missing ancestral foods and Pluck is trying to bring these to diets in a modern way They are many things we can be empowered by and looking at what we are eating should always be the place we start When you remove processed foods from your diet your palate starts to change and you can taste things better We need to listen to our bodies more and eat more intuitively BEST MOMENTS ‘It's a great way of enhancing the nutrient density' ‘I classify organ meats as Mother Nature's multi vitamin' ‘Umami, the fifth sense is a taste that enhances the flavour of everything else' VALUABLE RESOURCES High Performance Health podcast series Transform your sleep DNA optimization High Performance website Pluck website James Barry Instagram eatpluck Instagram ABOUT THE GUEST James Barry's 16 + years in the culinary field started as a private chef. He had the good fortune of cooking for celebrities such as Tom Cruise, Mariska Hargitay, George Clooney, Gerard Butler, Sean “Puffy” Combs, Barbra Streisand, and John Cusack. Not wanting to limit the audience of his healthy and tasty style of cooking, James started Wholesome2Go, a healthy, high-quality food delivery company that served under his leadership in the Los Angeles area for 8 years. Most recently, James launched his first functional food product, Pluck, an organ-based, all-purpose 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 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. CONTACT DETAILS Pluck website James Barry Instagram eatpluck Instagram ABOUT THE HOST Angela Foster Angela is a Nutritionist, Health and Performance Coach. She is also the Founder and CEO of My DNA Edge, an Exclusive Private Membership Site giving individuals the tools and bio hacks needed to optimise their genetic expression for optimal health and performance. After recovering from a serious illness in 2014, Angela left the world of Corporate Law with a single mission in mind: To inspire and educate others to live an energetic, healthful, and limitless life. Angela believes that we can truly have it all and has spent the last 5 years researching the habits and routines of high performers, uncovering age-old secrets, time-honoured holistic practices and modern science to create a blueprint for Optimal Human Performance. CONTACT DETAILS Instagram Facebook LinkedIn High Performance Health FB Group See omnystudio.com/listener for privacy information.
Getting the whole family eating healthy can be a challenge, especially when there are food intolerances to contend with. James Barry, a former private celebrity chef, and creator of Pluck seasoning speaks about his experiences in the food industry. He gives his top tips for picky eaters, getting more organ meat in your diet, and encouraging your partner to eat healthier, too. Common Food and Nutrition Mistakes from a Chef Self Assessing any Intolerances You Don't Have to be Good at Cooking Not Meal Planning: It Doesn't Have to be Hard About James Barry James Barry's 16+ years in the culinary field started as a private chef. His inauguration into restaurant-style cooking came later when he was the vegan/vegetarian chef on the Van's Warped Tour, which traveled to 50 North American cities in 60 days. Upon returning to Los Angeles, James continued to private chef and had the fortune of cooking for celebrities such as Tom Cruise, Mariska Hargitay, George Clooney, Gerard Butler, Sean “Puffy” Combs, Barbra Streisand, and John Cusack. Not wanting to limit the audience of his healthy and tasty style of cooking, James started Wholesome2Go, a healthy, high-quality food delivery company that served under his leadership in the Los Angeles area for 8 years. Most recently, James launched his first functional food product, Pluck, an organ-based, all-purpose 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 also co-authored the recipes in Margaret Floyd's book Eat Naked and co-authored the follow-up cookbook The Naked Foods Cookbook. Top Food Tips from a Chef to the Stars James Barry shares his experiences working as a celebrity chef, and why he started his professional cooking career in the vegan space. With his background in veganism, James understands how limiting it can feel when you're faced with food intolerances. However, he says that there are ways to make substitutions for even the most restricted. We talk about the different ways of cooking and agree that frying food is the least healthy way to eat. If you are going to eat fried food, James recommends five oils, stating that no other oil contains any nutritional benefit - in fact, they're nutritionally detrimental. James shares some of the most common food mistakes people can make. First, any kind of self-assessing of food intolerances. He encourages us to get checked for intolerances so that we can stay aware of how our markers change, if at all. Encouraging Your Household to Eat Healthier James is also insistent that you don't actually need to be good at cooking to make healthy meals at home. One of the secrets is to meal plan each week and to follow a recipe. Recipes really are a step-by-step guide to making nutritious meals. It can be difficult to make dietary changes when everyone in the house isn't on board, especially your partner. James gives some great tips for how to get the rest of the family eating better, from helping them understand the benefits to tapping into the primal side of your relationship. Finally, James talks about cooking for even the pickiest of eaters. He gives some incredible tips for including picky children in the whole food preparation process. He also says we should always have a backup vegetable you know your kids will eat on hand. James's product, Pluck, is an organ-based spice blend that even the pickiest of eaters love! Do you include organ meats in your diet? What are some of your favorite recipes that include organs? Call the Integrative Health and Hormone Clinic today and schedule your first appointment at 319-363-0033. Quotes “The future of health is not necessarily in figuring out what the magic pill is. It's actually figuring out how we can take the tried and true health habits that already exist, like nature's gift is already there, and somehow making it so that we don't have to establish new habits around it.” [6:45] “There's no pressure needed to make food. We think that we have to be good at cooking or we need to be creative in the kitchen, but you really don't. I don't look at things as recipes, I look at things as formulas.” [27:07] “There's this concept of like supports like, that's why I included all five organs in Pluck: liver, kidney, heart, spleen, and pancreas. There's a Native American thought that says if you eat animal organs, then they're going to support your own organs. If you're eating those five, you're supporting all five organs in your own body.” [52:53] In This Episode How to make delicious food substitutions for your health [18:00] The five best oils [21:30] The most common food mistakes from a chef [25:15] The benefits of meal planning [29:00] How to make diet changes when your partner doesn't want to [31:30] How to cook for picky eaters [37:00] Links & Resources Use Code OMEGA3 for 10% Off Omega 3 Your Longevity Blueprint Couse Now 50% Off Use Code DRGRAY10 for 10% Off Pluck: This Link Only! Find James Berry and Pluck Online Follow James Berry and Pluck on Instagram | Facebook | Pinterest Find Your Longevity Blueprint Online Follow Your Longevity Blueprint on Instagram | Facebook | Twitter | YouTube | LinkedIn Get your copy of the Your Longevity Blueprint book and claim your bonuses here Find Dr. Stephanie Gray and Your Longevity Blueprint online Follow Dr. Stephanie Gray on Facebook | Instagram | Youtube | Twitter | LinkedIn Integrative Health and Hormone Clinic Podcast Production by the team at Counterweight Creative Related Episodes Episode 63: Childhood Trauma Healing With Dr. Aimie Apigian Episode 57: 5 Keys To Raising Healthy Kids With Dr. Brian Stenzler Episode 53: Keto Green Approach To Hormones With Dr. Anna Cabeca
James Barry Chef & Consultant "When I was 13 years old, I made dinner for my parents for the first time. It was a tostada salad. But what I remember most is the feeling as they sat down and dug into that meal. I felt so much LOVE: love for my parents, the love that inspired me to cook for them, and the love they experienced as they enjoyed my dinner. The joy I felt was so palpable. I knew right then that this was something I had to do. In my college years I learned quickly the impacts of a junk food diet as I went screaming (literally) to the hospital in the agony of passing a kidney stone. Turns out a diet of root beer and pizza is not as sustainable as I thought… After studying at the Natural Gourmet Institute of Health and Culinary Arts in New York in 2004, I was a specialty chef for the Van's Warped tour, I private cheffed for some of the biggest names in Hollywood, I founded and led the healthy LA-based meal delivery company, Wholesome2Go, for its first 8 years, and authored recipes for my own and others' cookbooks, not least of which was that fateful collaboration with Margaret, which yielded two gorgeous girls, two cookbooks (the Naked Foods Cookbook and the Ultimate Immune Boosting Gummy Book), and a lot of lives transformed. In 2020, I founded the functional food company, Castle Hill Foods and we launched our first product, Pluck, an organ-based seasoning. Nutrition in a pinch. I author recipes for functional medicine practitioners (most recently Dr. Alejandro Junger's Clean7), I consult for restauranteurs, train home kitchen staff, destination private chef and I inspire and educate people to take control of their health through their kitchen by speaking and teaching throughout North America." James can be reached at: E james@eatpluck.com W eatpluck.com W www.eatnakedkitchen.com IG @eatpluck & @chefjamesbarry For A FREE sample pack of LMNT Electrolytes please visit drinkLMNT.com/connie https://eatpluck.com/discount/FITFARMINGFOODMOM To sign up for the upcoming Free 28 Day Challenge Head on over to www.ConnieNightingale.com --- Support this podcast: https://anchor.fm/thefitfarmingfoodmom/support
In this episode, James Barry talks about Animal Organs - Nature's Multi-Vitamin James Barry's 16+ years in the culinary field started as a private chef. His inauguration into restaurant-style cooking came later when he was the vegan/vegetarian chef on the Van's Warped Tour, which traveled to 50 North American cities in 60 days. Upon returning to Los Angeles, James continued to private chef and had the fortune of cooking for celebrities such as Tom Cruise, Mariska Hargitay, George Clooney, Gerard Butler, Sean “Puffy” Combs, Barbra Streisand, and John Cusack. Not wanting to limit the audience of his healthy and tasty style of cooking, James started Wholesome2Go, a healthy, high-quality food delivery company that served under his leadership in the Los Angeles area for 8 years. Most recently, James launched his first functional food product, Pluck, an organ-based, all-purpose 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 also 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. Follow James on Instagram and Facebook at @eatpluck. You can learn more about James Barry here. For more information about Dr. Evan and his program, click here. Prefer to watch on Youtube? Click here. Here's a free gift from James Barry: use code HIRSCH to get 10% off your first order.
What do entrepreneurship, organ meat, and George Clooney all have in common? If you're stumped on this, I'm here to help you out! Would you believe that the common thread is my next guest? James Barry is an Executive Chef to some of the largest celebrities in the world such as George Clooney, Tom Cruise, Barbra Streisand, Gerard Butler, and many more. He has had a seriously incredible career and his journey reads like an incredibly compelling memoir. In our conversion together, we talk about limiting beliefs, the road less traveled, how to get skin in the game, and why all of these pieces are so relevant to our journeys as entrepreneurs. James shares how he made a shift in his career from being a chef to celebrities to creating a product that he really believes can revolutionize our health. We had a truly fascinating conversation about James' career evolution, how he created an innovative, first-of-its-kind product; how he found his true purpose and passion in life; and what it looks like to navigate this intersection of health and entrepreneurship. Key Takeaways: [2:00] About today's episode with James Barry. [3:47] Welcoming James to the podcast! [4:29] James' background and journey of how he has gotten to where he is today with his business, Eat Pluck. [12:48] James speaks more about his journey with regards to moving the needle in funding his schooling. [15:18] James shares about the process of awakening to his purpose and discovering his passion in life. [20:10] James speaks about what it was like to work for George Clooney. [23:47] What Eat Pluck is all about and the solution that it provides. [32:51] How (and where) to purchase Eat Pluck. [33:54] Cooking organ meat 101. [38:54] James Barry's KPIs! [48:04] Where to learn more about James and Eat Pluck. [48:44] Thanking James for joining us in today's episode! [49:52] About our exciting lineup coming up! Mentioned in This Episode: Eat Pluck — 10% off first purchase with PLUCK10 discount code! It Takes Guts: A Meat-Eater's Guide to Eating Offal with over 75 Healthy and Delicious Nose-to-Tail Recipes, by Ashleigh VanHouten Muscle Maven The War of Art: Break Through the Blocks and Win Your Inner Creative Battles, by Steven Pressfield Oura Ring Dr. Trevor Cates (the Spa Dr.) More About James Barry James Barry began his sixteen-plus years in the culinary field as a private chef. His inauguration into restaurant-style cooking came later when he was the vegan/vegetarian chef on the Vans Warped Tour, which traveled to 50 North American cities in 60 days. Upon returning to Los Angeles, James continued to be a private chef and had the fortune of cooking for celebrities such as Tom Cruise, Mariska Hargitay, George Clooney, Gerard Butler, Sean “Puffy” Combs, Barbra Streisand, and John Cusack. Not wanting to limit the audience of his healthy and tasty style of cooking, James started Wholesome2Go, a healthy, high-quality food delivery company that served under his leadership in the Los Angeles area for eight years. Most recently, James launched my first functional food product, Pluck; an organ-based, all-purpose seasoning. This seasoning is the first of its kind and an amazingly easy and delicious way for people to get organ meats into their diet. James also co-authored the recipes in Margaret Floyd's book, Eat Naked, and co-authored the follow-up cookbook, The Naked Foods Cookbook. He also recently co-authored the recipes in Dr. Alejandro Junger's book, Clean 7. Connect with my Guest: Website: Eat Pluck — 10% off first purchase with PLUCK10 discount code! Social Media: Facebook & Instagram @EatPluck & Instagram @ChefJamesBarry If you enjoyed our conversation and would like to hear more: Please subscribe to The Entrepology Podcast on Stitcher or iTunes. We would also appreciate a review! Come Join Your Community on The Entrepology Collective Facebook Page! They say that you're the product of the five people with whom you spend the most time. Imagine you could spend time with hundreds of fellow entrepreneurs and go-getters looking to up-level their business, body, and mindset! Come hang out with us on Facebook and let us collectively inspire and support you towards your vision of contribution, your commitment towards better health, and your journey of mindset mastery. We're in this together! Come join us today! BADASS FUEL — Fuel for Badass Women Scientifically Supported Ingredients | Support, Not Replacement | Non-GMO Two years ago, someone asked me what supplements I take to maintain my health, energy, and edge — and they were surprised that I only took four things consistently. For myself and my patients, there are four basics that support — at a foundational level — nearly every system in our bodies. In my quest for the highest quality ingredients and the easiest system for consistently incorporating supplementation into my routine, I formulated and manufactured my own line of foundational supplements. Trusted for myself and my patients, and under the guidance of your own healthcare provider, I'm excited to invite you to check out our foundational product line: Badass Basics. Learn more or order the products yourself by visiting BadassFuel.com! CALL TO ACTION Are you going to try organ meat or Eat Pluck? Let us know! And if you enjoyed the conversation we had today, come hang out with your people over on our free Facebook group, The Entrepology Collective! Let's talk about the intersection of mindset, entrepreneurship, and health.
Who wants some tips and tricks from a professional chef? Dr Caitlin Jumped at the chance to pick todays guest brain. He has cooked for major celebrities like Tom Cruise, George Clooney, Barbara Streisand and Gerard Butler just to name a few.James kicked off todays episode with figuring out how to figure out how to prepare foods that appeal to you… He used Dr. Caitlin as an example.From there he gives suggestions on how to substitute gluten when making soups, rue or thinking sauces. Ever wonder how to make the perfect salad dressing? Look no further as James shares that elusive chef secret with the WNW tribe.Finally James talks about the importance of getting the whole family onboard with eating healthy. He even gives tips on how to get picky eaters to try new things especailly the men in our lives… You wont believe what he suggests doing to get your husband to at least start trying new foods and a way of eating. Dr. Caitlin was shocked!Finally James has a solution for families to get more organ meat into their diets and it's not in a pill or cooking the organ. This way of introducing organ meat will also provide the umami flavor everyone loves. If you don't know what umami is tune in.Try this wonderful seasoning by visiting: https://lddy.no/yeak Use code: code: pluck10 to receive 10% offJames Barry's 16 + years in the culinary field started as a private chef. His inauguration into restaurant-style cooking came later when he was the vegan/vegetarian chef on the Van's Warped Tour, which traveled to 50 North American cities in 60 days. Upon returning to Los Angeles, James continued to private chef and had the fortune of cooking for celebrities such as Tom Cruise, Mariska Hargitay, George Clooney, Gerard Butler, Sean “Puffy” Combs, Barbra Streisand, and John Cusack. Not wanting to limit the audience of his healthy and tasty style of cooking, James started Wholesome2Go, a healthy, high-quality food delivery company that served under his leadership in the Los Angeles area for 8 years. Most recently, James launched my first functional food product, Pluck, an organ-based, all-purpose 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 also 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. Follow James on instagram and facebook at @eatpluck. www.eatpluck.comcode: pluck10 for 10% off
James Barry's culinary career started as a private chef. His inauguration into restaurant-style cooking came later when he was the vegan/vegetarian chef on the Van's Warped Tour, which traveled to 50 North American cities in 60 days. Upon returning to Los Angeles, James continued to private chef and had the fortune of cooking for celebrities such as Tom Cruise, Mariska Hargitay, George Clooney, Gerard Butler, Sean “Puffy” Combs, Barbra Streisand, and John Cusack. Not wanting to limit the audience of his healthy and tasty style of cooking, James started Wholesome2Go, a healthy, high-quality food delivery company that served under his leadership in the Los Angeles area for 8 years. He has also worked as an assistant Food Stylist on many television shows and as a chef instructor for the Los Angeles Unified School District's Nutrition Network program helping to introduce healthy foods and cooking to kids of all ages. A graduate of the Natural Gourmet Institute in NYC, he continued his education by receiving certification as a Nutritional Consultant through the Global College of Natural Medicine and as a Certified Healing Foods Specialist with Immunitrition. James 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. Learn more about Chef James at eatnakedkitchen.com. Follow us on facebook @eatnakedkitchen Instagram and twitter @chefjamesbarry Learn to Grow. Grow for Change. www.backyardgardensthemovie.com www.instagram.com/thebackyardgardner https://www.youtube.com/channel/UC8lJIWWUpNq_-oJ7fpxe2WA www.facebook.com/thebackyardgardner Podcast- https://backyardgardens.podbean.com/
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