Bonus Ep. 231 Organ Meats & The Illusion of Health with Chef James Barry

Everyday Wellness with Cynthia Thurlow ™

Cynthia Thurlow

Alternative Health, Nutrition, Science, Life Sciences, Health & Fitness

4.8 • 1K Ratings

🗓️ 28 September 2022

⏱️ 64 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

I’m delighted to connect and have a discussion with James Barry today! James is a private chef who has launched an amazing product called Pluck, an organ-based seasoning I have been using for the last several years. James is also co-author of the recipes in Dr. Alejandro Junger’s book Clean 7. James has always enjoyed working with food! Recently, he realized that cooking is his way of expressing love! In this episode, we dive into his background and passion for cooking. We discuss dogma, the illusion of health, the psychology of food, farm subsidies, orthorexia, phobias, manifestation, and alignment. We get into food privilege, the lack of transparency in the processed food industry, the health benefits of eating organ meats, and hurdles to consuming organ meats. We also talk about how Pottenger’s Cats and indigenous cultures have influenced him and how Pluck can be a gateway to organ meat consumption. I hope you will enjoy listening to today’s discussion with James Barry as much as I did recording it! Stay tuned for more! IN THIS EPISODE YOU WILL LEARN: James was a picky eater until he went to culinary school in his thirties. The wonderful things that happened after James aligned with his mission and purpose in life. How to work manifestation into your mindset and methodology. How does dogmatism influence people’s food choices? How the lack of transparency in the processed food industry influences people’s mindsets and health. How to make more intuitive and conscious food choices. Some of the food challenges James has experienced with his clients. If you are unable to moderate something in your diet, eliminate it. Learn to honor yourself. Overcoming the hurdles to eating organ meats. The benefits of including organ meats in your diet. James explains how he makes Pluck and shares his favorite ways of using it. Connect with Cynthia Thurlow Follow on Twitter, Instagram & LinkedIn Check out Cynthia’s website Connect with James Barry On his website On Facebook, Eat Pluck on Instagram, Chef James Barry on Instagram, Twitter, and Pinterest Books mentioned: Pottenger's Cats: A Study in Nutrition by Francis Marion Pottenger Jr. Salt Sugar Fat by Michael Moss

Transcript

Click on a timestamp to play from that location

0:00.0	Welcome to Everyday Wellness Podcast. I'm your host, Nurse Practitioner Cynthia Thurlow.
0:07.0	This podcast is designed to educate, empower, and inspire you to achieve your health and wellness goals.
0:14.0	My goal and intent is to provide you with the best content and conversations from leaders in the
0:19.2	health and wellness industry each week and impact over a million lives.
0:23.3	Today I had the opportunity to have an amazing discussion with James Berry. He is a private chef and launched a
0:36.8	amazing product called Pluck, which is an organ-based seasoning and I've been using over the last several
0:41.3	years. He's also the co-author of recipes
0:44.2	in Dr. Younger's book, Clean Seven.
0:46.7	Today we dove deep into his background
0:48.7	and talked at great length about his passion for cooking and how he views food as an expression of love.
0:55.4	We chatted about the influences of dogma, the illusion of health, and the psychology of food.
1:01.2	Farm subsidies, orthorexia and phobias, manifestation and alignment, the concept of food privilege and the lack of transparency in the process food industry, why organ meats are so beneficial and the influences on him
1:14.9	from Pottinger's cats and the role of indigenous cultures, hurdles to eating organ
1:20.4	meats and how pluck is a concentrated amount of vitamins and amino acids that has
1:25.3	tremendous health benefits and can be a gateway to organ meat consumption in your daily life.
1:30.7	I hope you will enjoy this discussion as much as I did recording it.
1:37.9	James, it is such a pleasure to have you on today. I've been looking forward to our conversation.
1:42.3	Welcome. Thank you for having me, Cynthia. I'm very excited as well. Yeah, so you have such an interesting background. What brought you into the culinary arts?
1:53.0	Did you know as a child that you had a strong interest in passion in cooking and being creative?
1:59.0	Or was that something that came to you as a young adult?
2:02.0	No, I actually, I knew as a child I loved it. There was just something so
2:06.3	fulfilling but I didn't really articulate what it was that I loved probably until about a month ago.
	...

Please login to see the full transcript.

Previous episode | Next episode

Disclaimer: The podcast and artwork embedded on this page are from Cynthia Thurlow, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of Cynthia Thurlow and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.