Organ meats are some of the most nutrient-dense foods on the planet, yet most people avoid them. Chef James Barry wants to change that.

With over 20 years of culinary experience under his belt, he’s seen first-hand how real, whole foods can transform your health. The problem (at least when it comes to organs) is their stereotype for being bad-tasting and hard to prepare. Plus, most American shoppers don’t even know where to find them (if their grocery store of choice offers any organ meat at all).

That’s where Barry’s company Pluck comes in: it offers an organ-based seasoning blend that makes it easy to add nature’s most powerful superfood to any meal.

In this episode, Barry shares how his own experiments with different diets — including a 30-day raw, primal eating plan — taught him what it feels like to be truly nourished. And he offers some practical ways to incorporate organs into everyday meals without the off-putting flavor or excessive effort.

If you’re ready to take your nutrition to the next level, this conversation will show you how simple changes can make a big impact on your health.

Learn more:

Shop Pluck products using our discount code PRIMALSHIFT for 20% off: https://michaelkummer.com/go/pluck

Use the code YOUTUBE10 to get 10% off your order of Grass-Fed Beef Liver supplements at https://shop.michaelkummer.com

Health benefits of organ meats: https://michaelkummer.com/health/organ-meat-benefits/

Health benefits of beef liver: https://michaelkummer.com/health/beef-liver-benefits/

Thank you to this episode’s sponsor, Lumen!

Lumen makes a groundbreaking metabolism tracker that helps you take control of your health by understanding whether your body is burning carbs or fat for fuel at any moment. I’ve been using Lumen for months now, and it’s incredible how much insight it provides to help optimize nutrition and energy levels. If you’re looking to take your health to the next level, Lumen is a game-changer.

To learn more about why I love the Lumen device, check out my in-depth review and use code MK to get 10% off your first purchase.

In this episode:

00:00 - Intro

02:00 - James Barry’s approach to diet as a chef

04:28 - The problem with ultra-processed foods in modern diets

05:45 - Listening to your body’s cravings

07:30 - The importance of metabolic health for preparedness

09:35 - Philip Mies and the inspiration behind The Carnivore Bar

13:40 - The true cost of quality food

18:50 - Teaching kids to slow down while eating

24:00 - How meal planning can transform health and save time

32:45 - The benefits of homeschooling and flexible schedules

43:00 - Why organ meats are the ultimate superfoods

49:10 - The organ meat community: Cooperation over competition

53:35 - How James Barry started mixing organ meats with seasonings

57:40 - Making health accessible through everyday seasoning choices

Find me on social media for more health and wellness content:

Website: https://michaelkummer.com/
YouTube: https://www.youtube.com/@MichaelKummer
Instagram: https://www.instagram.com/primalshiftpodcast/
Reddit: https://www.reddit.com/r/michaelkummer/
Pinterest: https://www.pinterest.com/michaelkummer/
Twitter/X: https://twitter.com/mkummer82
Facebook: https://www.facebook.com/realmichaelkummer/

[Medical Disclaimer]

The information shared on this video is for educational purposes only, is not a substitute for the advice of medical doctors or registered dietitians (which I am not) and should not be used to prevent, diagnose, or treat any condition. Consult with a physician before starting a fitness regimen, adding supplements to your diet, or making other changes that may affect your medications, treatment plan, or overall health.

[Affiliate Disclaimer]

I earn affiliate commissions from some of the brands and products I review on this channel. While that doesn't change my editorial integrity, it helps make this channel happen. If you’d like to support me, please use my affiliate links or discount code.

#PrimalShift #OptimalHealth #AncestralLiving #ChefBarry #CookingTips

74: Real Food vs. Ultra-Processed: What Are You Really Eating? With Chef Barry