From picky eater to offal and parasympathetic pause champion! Today’s episode #57 features celebrity chef, author and entrepreneur James Barry. I "met" his culinary creation — Pluck, a grass-fed regenerative and organic seasoning featuring offal — highly nutrient rich organs alongside organic spices and Redmond Real Salt, some years ago and have been in love ever since. It was a true pleasure to learn the story and motivation behind his chosen life path as a nourisher extraordinaire and organ champion, and I’m thrilled to share his health promoting tips with you. Chef James reveals that he wasn’t born with a refined palate; in fact, he was a picky eater until entering culinary school in his late twenties. He posits that picky eating stems from past traumatic experiences and can be mitigated by confronting fears and slowly introducing culinary elements such as texture and umami over time. James is all about connecting what we’re eating to our health, and uses a “micro-dosing” approach to both learning how to broaden your palate and include organ meats in your approach to nutrition. For example, shaving beef liver into hamburger meat or adding finely chopped chicken hearts or beef tongue to otherwise muscle meat focused Taco Tuesdays. I love this because it’s exactly what I do chez moi AND how I encourage inactive people to begin exercise. We’ve got to be realistic, y’all — if you’re not in the habit of hitting the gym and think that anything less than an hour doesn’t count, you’re never going to get there. But if you lace up your sneakers and take a 5-10 minute walk down the block every day, this will add up and have profound, sustainable health improvement effects on your life. If these shavings and textures don’t sound appealing to you, all the more reason to check out Pluck! Nourishment Mindset listeners/viewers/subscribers get a special 15% discount at checkout when using the code NourishmentMindset.SHOW LINKS: https://eatpluck.com/ https://www.amazon.com/Nourishment-Mindset-Dixie-Lee-Huey-ebook/dp/B0BRYR38MZ/ref=sr_1_1?crid=2L9T3EGQEIA7A&keywords=The+Nourishment+Mindset&qid=1674729599&s=digital-text&sprefix=the+nourishment+mindset,digital-text,96&sr=1-1

https://www.theguardian.com/food/2024/apr/09/swapping-red-meat-for-herring-sardines-and-anchovies-could-save-75000-lives-study-suggests

https://academic.oup.com/eurjpc/advance-article-abstract/doi/10.1093/eurjpc/zwae117/7634478?redirectedFrom=fulltext

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