Episode 2372 – On this Friday’s show Vinnie Tortorich welcomes chef James Barry and they discuss organ meats, bad labeling, having a healthy purpose, and more.
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A HEALTHY PURPOSE
- Vinnie and Barry met at the recent event “Momentum in the Mountains.” (3:00)
- Barry is a chef and has come up with a product using organ meats.
- Vinnie hates liver, but he tried and loved it—there was no organ meat flavor.
- They share some thoughts, both pros, and cons, about some of the health conferences they know about. (4:00)
- They also discuss how a lot of companies misrepresent their product because of lax rules on labeling standards. (15:45)
- People don’t understand they are being duped.
- James shares some of his concerns with labeling; for example, whether “organic” is truly organic.
- Vinnie has some additional insight through some of his own research.
- James is concerned that only the wealthy can be healthy due to the cost of things like grass-fed meats. (26:00)
- Vinnie and he discuss the cost of groceries and Vinnie shares ideas on finding deals.
- Vinnie asks James to share how he became a chef and about his product “Pluck”, which you can find on Amazon and on James’ website eatpluck.com. (47:00)
- James feels has found his calling and a healthy purpose by creating a product that allows people to get nose-to-tail nutrients.
- Organ meats are the most nutrient-dense foods.
- You can use Pluck in small amounts and build up your nutrient intake.
- Vinnie was impressed that the products didn’t taste like organ meats and only had clean seasonings—no sugar or fillers.
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FAT: A DOCUMENTARY 2 (2021)
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