← The Thyroid (and Hormone) Fixer Podcast: Thyropause, Menopause, Metabolism and How to Fix It
The Thyroid (and Hormone) Fixer Podcast: Thyropause, Menopause, Metabolism and How to Fix It
606. Back to the Basics: Simplifying Your Eating Plan to Eliminate Overwhelm and the Importance of Adding Organ Meats
00:52:26
Loading summary
Transcript66 lines
- [00:00]
A
It was whole, real food versus food that we have now that's overly processed, that has all these ingredients that most of our bodies do not recognize. And I think that what we're ultimately being faced with is that you cannot escape your humanity. And I would offer that the Homo sapien body represents humanity. This is the human body we know. But what our body doesn't know is what we're currently doing to it.
- [00:27]
B
Welcome to the new and completely reimagined Thyroid Fixer podcast. A podcast that refuses to sound like every other health show out there. We're here to disrupt this entire space, and now you are part of that disruption. If you're listening right now, it's because you've hit your breaking point. And I'm here to tell you good. Because this is where everything changes. This is where you finally say you no more. No more being dismissed by your doctor. No more being told your labs are normal. No more recycled medical advice. No more recycled biohacking advice. No more being told to accept what you know isn't right. Here we do things differently. This podcast gives you information you can actually use. Real tools, real direction, real answers so you can take back your energy, your metabolism, your hormones and your life. Every episode will leave you with something actionable, something that moves you forward, something that reminds you that you're not crazy. You're finally being heard. This is Thyroid Fixer podcast. And this, this is where you rise. Healthy hormones begin with healthy cells. So when we talk about thyroid or hormone health, we usually focus on lab supplements or symptoms. But there's a deeper story happening in your body, and that's one that begins in your cells. Every hormone your body produces relies on healthy, energized cells to do its job. And at the heart of each cell are the mitochondria, your energy centers. As we age, or when the body is under stress, mitochondrial function naturally declines. This that can show up in so many ways. Fatigue, slower recovery, or just simply that feeling off. This is where Timeline Nutrition's breakthrough Mito Pure comes in. Mito Pure is a highly pure form of a nutrient called urolithin A, if you've ever heard of that. It's backed by over 15 years of research, multiple human studies, and has been shown to support mitochondrial health, muscle function and overall cellular performance. By helping your mitochondria work more efficiently, you're supporting the foundation of your energy and your long term wellness. I personally found that this deeper cellular approach to health is a powerful complement to everything we do for thyroid and hormone balance. It's not about quick fixes. It's about building resilience from the inside out. If you're ready to support your body at the cellular level, Mitopure offers a clean, clean, clinically backed way to start. So you are going to go to timeline.com forward/doctor Amy so that's T-I M E L-I N E.com forward slash D R A M I E and you're going to see the code on there. Dr. Amy 10 D R A M I E 10. But if you want to try the gummies, the mito pure, it's actually going to give you 20% off your order. So just go ahead and click that code D R a m I e 10. You'll see it on the page or you can add it at checkout. You're going to save some money while giving new life to your cells. If you are exhausted, gaining weight, you have brain fog, you just feel off and you're tired of doctor hopping and wasting money. Listen closely. So many women bounce from provider to provider trying supplements, protocols and then functional approaches that never truly address the thyroid. Months turn into years and you're still stuck feeling like garbage, wasting your precious life. So this is why we offer a thyroid and hormone solution call. It's not a lab review, it's not treatment. It's clarity and strategy to determine whether you're a good fit for working with our clinic. We we specialize in thyroid optimization and hormone optimization together because they go hand in hand. You can't do one without the other. You have to do them both. We prescribe in all 50 states and if you become a patient, we take care of you from start to finish. Testing, treatment, optimization and ongoing support. You don't have months or years to waste feeling this way. And you shouldn't have to keep throwing money at people who don't truly understand the thyroid and hormones. So if you're ready for real help, go to doctorami.com that's D R A M I E dot com and click book a call in the top right corner to schedule your thyroid and hormone solution. Call and just let us help you get your life back and be that badass human that you are meant to be, that you deserve to be. I'm going to walk you back a few years. We're going to take a trip down memory lane, maybe even going as far back as 10 years ago, but definitely, let's think back to 2016, 17, 18, 19, maybe even 2020. And we were so focused on how we are living paleo was at the forefront of podcasts and Facebook posts and Instagram posts. Books were being written about it. Ancestral living was on the tip of everyone's tongue. The importance of organ meat was being talked about in all the top circles of the biggest influencers out there in the health and wellness space. And then all of a sudden, we started to drift away, and we started talking more about biohacking equipment that cost thousands of dollars. Now we're talking and focusing on GLP1s, which takes up about 7.75percent of Instagram posts right now. And we're getting away from what we need to do to take care of our bodies, to take care of our health, to prevent diseases like cancer, to help our thyroid function better and our hormones function better. We're getting away from the core principles of how we take care of our bodies. You know, more red light, more saunas, more wearables is not going to bring you into optimal health. Starting with the core, starting with what you feed your body, starting with how you sleep, starting with the basics is really the starting point that we should all be at. So today, my guest who has been on the show before, you know him, you love him. James Barry is celebrity chef, owner of Pluck. Did you see him on Shark Tank? Like, literally one of my favorite shows in the entire world. I love seeing him on there. He is coming on to bring us back to the basics. We're going to have a really good conversation based on what we had off air, and we are going to enlighten people that, hey, guess what? You don't need to spend $10,000 on a bunch of different biohacking pieces. You actually don't need to be on a boatload of different prescription medications in order to have optimal health, or even, for that matter, a boatload of different supplements. Even though I have a supplement company, I do not believe in people taking boatloads of supplements to optimize their health. So, James, let's get into this today, and thank you so much for coming back on the Thyroxer podcast.
- [08:02]
A
Yeah, thank you for having me. Dr. Amy. Yes, I resonate here with what you're saying. It's like you cannot escape the foundations. And no matter what decade we're in, no matter what's trending, I mean, I've been in this business, what, 22 years, and it always comes back to the foundations. You cannot escape them. If you're not getting good sleep, if you're not moving, if you're not eating well, if your stress is high, none of the Other stuff is going to work or it will not work as optimally as it should, nor are you going to get your money from for what you spent on those very expensive items.
- [08:43]
B
Right, exactly. So let's go back to that whole concept that we've strayed from ancestral living. First, let's break it apart. Why is it that, that we, that that we took a look back or that we are taking a look back and saying, hey, our ancestors did this. Right. Or they did a few things much better than what we're doing right now. How did that whole movement come about that we started looking back and going, wow, they were really onto something.
- [09:13]
A
Well, I think science is beautiful in that it brings us forward, but it also enables us to look back. I think the biggest mistake we make with some of these technological innovations and or new science that comes out is that we think it's the Bible, like that we think it's the end result. Because the reality is if you look throughout time, wherever we currently were, with any kind of medicine, any kind of science, when we then look back 10 years later, you laugh, you're like, what? Like, just use an example of like, hey, George Washington. And he died. He was bloodlet. They tried to heal him by bloodletting. Because that was the science of the day.
- [09:54]
B
Right.
- [09:54]
A
We didn't look back at that 30, 50 years later and we're like, they probably killed him because he supposedly had a simple cold and had they just left him alone, supported his immune system, he would have been fine. But because they bloodlet him, which once again the science of the day, they killed him. So I just think that we should look back and use these examples. But most of all, the biggest thing we have to remember, so we are in Homo sapien body. This body has not really changed much for the last, what, 253, 300,000 years. This is essentially the body that was developed then and we're still in it. So that body, if you think about the food that it was fed, because really all these franken foods, reading this is a hundred years, you know, maybe even last 80 years. Right. So I don't know, 249,900 years before that, it was fed real food found in nature. It had flavors found in nature, not natural flavors. It was just real nutrient dense food, whole foods. And we ate a lot slower with a lot less distractions. So I equate that to we ate more mindfully.
- [11:12]
B
Yeah.
- [11:13]
A
And we didn't have 101 different people telling us how to eat. We weren't looking outside of ourselves for the answers. We were just, I'm going to eat this cow because that's what we raised and that's what we killed. And they ate the whole cow. It ain't just the ribeye. Right? Like, right, like we ate so differently. And it's not even about was it wild, you know, vegetables or agriculture, you know, or grains. I'm not even talking about. I'm just talking. It was whole food. It was whole real food versus food that we have now that's overly processed, that has all these ingredients that most of our bodies do not recognize. And I think that what we're ultimately being faced with is that you cannot escape your humanity. And I would offer that the homo sapien body represents humanity. This is the human body we know. But what our body doesn't know is what we're currently doing to it.
- [12:06]
B
Yeah, that's true, right? I mean, when we were first created, we didn't have red light beds, like we didn't have mats. We had the sun, right? We had the, the forces coming from the, the earth, the magnetic pulses coming from the earth. So now we have all of these almost manufactured nature manufactured how we used to live. And I think we over complicate things. I mean, I'll even go so far as to say people that pay a nutritionist for a diet plan, you know what, I can save you anywhere between a hundred and eleven thousand dollars that you're going to pay that nutritionists eat real food. And I know that concept is totally lost on some people. Like, well, what is that? It's real, it's real food. How have we forgotten what real food is? Why do we need to categorize it now for people?
- [13:02]
A
Well, I even think that it's not even that we've forgotten what real food is. I think what we've forgotten is that we have more answers than we give ourselves credit for. So we, I think we've forgotten that we. It's not about looking for the answers about what I should be eating outside of myself. It's about actually turning that gaze inward and asking the question of what does my body need? And the only way to get to that answer is to basically follow what our bodies ancestrally have done. Basically that our bodies have been configured for communication. It's called the neural lingual response. And all it is is that we have senses. We all, you know, grew up with grade school learning about the senses. Hearing, touching, smelling, tasting, you know, all these different senses, right? And then we have tastes. Sour, bitter, salty, sweet, umami. Those are Communication pathways. So when something's outside of your body and you have a sensoral reaction to it, and then you put it into your mouth, now you have an internal sensoral reaction to it. That is a communication point. And basically when you take a pill, when you're taking foods that are masking the nutrient density. So for example, ancestrally, flavor equals nutrition. So that's always what it was, is when something had flavor, that also meant it was nutritious. And that could be a strawberry. But if it had flavor, it does have vitamins and minerals. We know that, right? But now we're faced with a pop Tart that says strawberry flavored or whatever, right? And so your body is being tricked to think like, oh, this is flavor. That means it has nutrition. And then the nutrition never comes, right, because there is no nutrition in it, really. And so then your body keeps eating, it doesn't know when to stop because that communication is completely broken because of how that food was created in a laboratory to bypass your own body's innate needs. And then you're faced with this kind of like, oh, I'm gaining more weight. I don't know why I should look outside myself for all these answers because there's all these talking heads telling me that I should be eating high protein, low carb, or I should be eating no sugar or this type of sweetener, you know, and suddenly we start buying into everything that's outside ourselves. But had we just followed, eat real food that's found in nature, that has flavors found in nature, and do it in a mindful way, and your body would tell you when to stop, it would tell you what it wants, and you would probably have very to little digestive distress because you wouldn't be overeating, you wouldn't be eating things that are not what your body needs because you, you do have this knowledge. I mean, think about this, even on a very simple level, is what was it that our bodies needed to know? Back in the day, there was two pieces of information. Is this food going to kill me or is this food gonna nourish me? That was it, that's it. But it was serious. Because if you ate the wrong food, you died, right?
- [16:10]
B
They didn't care about the food putting on an additional £5. Like they just wanted to know if they were nursing their bodies or they were gonna die.
- [16:16]
A
And of course they had a lot more movement in their lives to deal with whatever they ate. But they also, I mean, if you talk to archaeologists, anthropologists, they'll point out like before this homo Sapien body. We were foragers, you know, and we spent a lot of time foraging because it takes a lot of calories to fill this human body. But in that foraging, we also were not Homo sapiens. So we had a different digestive system, we had different needs that you could basically handle. More roughage, more robustness with the food you were eating. Then we became scavengers. And when we were scavengers, we still didn't get to the animal before the predator. The predator ate the parts that it wanted. And then we came afterwards, so we still got some meat, but we didn't get something that we later got, which then contributed to us becoming this big brain, smaller digestion pathway organism that we are now, which is we got three things. We got blood, we got organs, and we got fat. Those are three animal resources that are extremely nutrient dense. And that power pack of nutrients changed our biology. Our brains could get bigger now because they had so much nutrition, so much energy going towards them. But then what got smaller was our digestive tract. So these changes. Well, that is the body we're now. And as glorious as this body is, this bigger brain we have is causing a lot of trouble because we're overthinking things. Incredibly.
- [17:49]
B
We're big time overthinking. Absolutely. And. And one thing that we've moved away from that I want to pick your brain on, obviously, because you're the master of, is, is the importance of organ meats. So we've totally moved away from that. And even going back to what I said in the beginning of the show, if I look back 10 years, we were talking about organ meats. You know, we were frying up the liver. I was telling the butcher to go ahead and give me the heart when you do my cow. Thank you. But I don't even hear people talking about the importance of organ meats anymore. It's like a lost conversation.
- [18:24]
A
Yeah. I think. And capsules or supplements are kind of becoming the focus. But it is interesting because the conversation that does come up is always like. And I find this so fascinating. It's like, well, what. What benefits do I get from organ meats? And I'm like, okay, so if I go through the thing and I say, you know what? Well, first of all, it's Mother Nature's multivitamin. And you get an abundance of vitamins and minerals like vitamin A, all the B vitamins, particularly B12, of course. And you even get some C, depending on what your organ is. You get D, you get E, you even get K. Which is in the form of K2, you know, it's activator X. So I'm saying all these things right now. You know what a lot of these things are, but most of us, you know, and then of course, I can say essential minerals, you know, like iron, calcium, copper, magnesium, selenium, phosphorus, potassium, zinc. Like, I say all these things, and we have been conditioned to think that this all matters, but really what it is is it's just keeping us in our head. Because I guarantee when I say, oh, but it's got, I don't know, vitamin E. Most people are like, oh, yeah, I've heard that's good for our skin. But even then, you hear how I said, I hear that like, I'm going into my head. It's keeping nutrition in a headspace. And it's just one way. It's just one perspective. It's a perspective in terms of how I might be thinking about food, but keyword is thinking. It's still not connecting me to my body. So all these terms we throw out, I almost feel like we should just throw them away and stop focusing on what the vitamins and minerals are and more focus on, is it a real food? Is it a food that's going to help my body feel safe? Because here's the thing. I. What if you pretend for a second that your body's sacred? I mean, it kind of is. It is. Right? Because we'll talk about, well, the forested trees that are 500 years old. Those are sacred trees. Or we'll talk about this turtle that's been alive for a thousand years. This turtle is a sacred turtle. You know, we'll talk about nature and animals as they're the. They're sacred and we should value them. But yet when we look at ourselves, we rarely say, oh, but I'm also sacred.
- [20:32]
B
Wow. Yeah, that's true.
- [20:34]
A
Right?
- [20:34]
B
Yeah.
- [20:35]
A
And yet if. What would change if we actually started looking at ourselves as sacred? That this body, this. This Homo Sapien body is 250,000 years old. That is amazing. And think about how this modern society, how people will do all these things. You know, they'll. They'll burn the candle, both ends. They'll smoke, they'll do drugs, they'll drink, they'll do all the. They'll eat tons of junk and. And yet their body still survives. Yeah. They gain weight. Yeah. They might have skin issues, they might have all these chronic illnesses, but they still survive for like 50, 60, 70 years. Yeah. Like, that's incredible. This body is miraculous. And the minute we Start actually treating it like it is, which is that sacred thing, that sacred being that we are, maybe then we start making different food choices. And the choices aren't about, oh, but what is the doctors say, what does the nutrition say? What is the heady thing? But more as like, what foods are going to nourish the sacred body. Well, I know that these foods have got to be whole ingredients. They've got to be foods that don't have ingredients but are ingredients. I know that that's got to be the baseline, and it's got to be something that is, for the most part, found in nature. Right? Because I know that, of course, we've hybridized things, we've bred, we breed animals, we've done all these kind of kooky things, you know, to Mother Nature to optimize her, to make it so that she can grow the largest and the most, you know, that she can possibly grow, and to feed as many people as possible, right? So we've put our human brain into the situation, but for the most part, it's still real food. It's either it, sure, it's a cow, it could be an elk, could be a chicken, it's still an animal, it's a real food. And obviously you want to try to get it as naturally as you can. But let's not worry about that detail because I think most people are confusing it and they're focusing so much on, I need the food to already be prepared. They're buying foods that are focused on self stability, opposed to sacredness, of how it feeds you. So we just have to kind of, I believe, switch gears, get out of our heads. And then as we start to eat these foods, eat them mindfully sitting down, parasympathetic state, where you're not in a state of alarm, but you're literally just relaxing. You're not overstimulating, you're not watching something on your phone. You're just being either in silence or you're watching outside the window at your table and you're watching the tree sway, you know, in the distance. But you're trying to recreate that very conscious and mindful environment that your ancestors probably had. And it's such a little movement, too, because everyone's going to hear this go like, that sounds so absurd. Why would I do that? But it's like, I'm telling you, this is how your body was created. All we're trying to do is not biohack. We're trying to regress, you know, our state to as close to that State as we can in this modern world.
- [23:41]
B
And I think simplification. I. I honestly believe this, James, that we are being so inundated with too much information. Information overload, social media overload, AI overload. I think people are going to break and start coming back to the basics, coming back to what is simple. So instead of freaking out over the drop of seed oil in a product, hey, guess what? If you have to freak out over that, go over here and just eat real food and you don't have to worry about it. You don't have to worry about whether the ingredient list says canola oil on it, because like you said, and I think it's probably perfect. Hopefully I don't butcher it. But. What did you just say? That instead of being focused on the ingredients that are in a food, your food should be the ingredient. Is that right?
- [24:30]
A
Yeah, yeah. It's basically choose foods that are an ingredient versus have ingredients.
- [24:35]
B
Right.
- [24:35]
A
And I'll even add, I read this. I'm reading a quote From a book Dr. Stephanie Rimco wrote that I just really resonate with. She said the body does. Oh, actually, I'm sorry, this was part of the introduction. So actually, Mary Ruddock wrote this part, but it's in Stephanie's book. The body does not need to be fixed. It needs to be revered. Ooh. Yeah. That really hit me that this idea that we treat the body is stuck in, like, striving. And in a sense, it's like we've forgotten how to receive. And so what we're doing is where we. We think that it needs to. We. We need to fix something. And so we're looking outside of ourselves. But the reality is, is all the answers are inside. And I have to imagine we were talking about this off camera, so we might as well bring it to the audience, which is, when you got diagnosed with cancer, did you go outward for the answers at first, or did you first go inward and ask your inner ego, your inner voice, like, hey, what's going on? I thought you were doing all the right things. Like, what's going on?
- [25:39]
B
Yeah, that's exactly what I did. Is, is first you. You start going inward, and whether this is good or bad, you do start asking, hey, what's going on? I'm doing all the right things. Why are you basically asking your body, why are you rebelling against me? And then you search for answers on
- [25:59]
A
the outside 100 based off of the answers you got from the inside. Yes. That's the thing, is you're doing exactly what I'm talking about. Is you're starting inward, and then you're allowing that to, you know, lead you where you go outwardly. And that's really what we're talking about here. It's. We have a body that has been in process, a sacred body that's been in process for hundreds of thousands of years. Now, if you've ever studied plants, for example, anyone that's just studied life at all, right? How do these organisms know what to do? Like, we've learned, of course, that genes support it, right? They get an imprint, the genes have a job to do, and they. And it's very specific, right? And so the same thing's happening in plant cells as well. It's like the cells have a job and they have a classification, and this is what they're then supposed to create, right? But on a certain level, like, it's also that they have memory, right? So one we can look at scientifically, the other is like, it has a memory. So that means every seedling that comes up, every. Has the memory of all the seedlings before it, all the plants before it. Well, why wouldn't that be true? And anyone that's ever done plant medicine, that's how they talk. Like, this is what's fascinating. You can look at so many different, diverse subjects, and you start to see a lot of common threads. So anyone that's ever looked into plant medicine, one of the. Let's just even point out ayahuasca, for example. So when you look into ayahuasca, people who do that will talk about how there's this matrix. They see these images, and there are these matrixy kind of images. And what you learn when you dive into that world of just asking those questions, you learn that everyone is having a shared vision around this matrix of these geographic kind of images, but they're not all talking to each other. They just have it. And so the shamans will say, well, that's the plant that is within the plant's history. So the plant is revealing this knowledge, right? And if ayahuasca can do that, if other plants can do that, if other organisms can do it, why can't we? Like, why wouldn't we also carry that knowledge, that innate knowledge of what our body needs, of the right path for ourselves? And the key is we just need to listen more. And to do that, you have to go inward.
- [28:16]
B
I love that. I really do. I think this is just going to be. I was even thinking of the title for this podcast. It's like back to the Basics, you know, simplifying your eating. Eating 101. Right. So with that, with that concept, if we're getting back to the basics, I. I do want to focus on organ meats because that's something that has been lost. Like I mentioned, I need to talk to every woman who's been told that your labs are normal while your body is screaming at you and rebelling against you. Fatigue, brain fog, the weight that will not come off, mood swings, hair loss, feeling dismissed, frustrated and confused. I get it. And that is exactly why I wrote my new book, the Thyroid Fix. The no Nonsense Guide to Fix Fatigue, Fogginess and Fat that Won't Budge. That just says it all. And it is now available for pre sale. So I need your help to spread the message. I am giving you an ask as my listener and a promise at the same time. If you pre order the thyroid fix, my promise to you is to continue delivering all kinds of free advice, information, content, education, empowerment. Because that's what I love to do. Whether it's here in the Just Fixture Thyroid Facebook group or I'm on live. I will give you everything I possibly can if you do me one favor which will be a favor for yourself as well. And pre order the Thyroid fix. Now, this book is not another list of supplements, vague advice. It's not a diet plan. It's not filled with recipes. It is a clear, honest guide. It is the Thyroid Bible. It is the last thyroid book that you will ever need because it teaches you how to read your own labs. No other book has done that. It teaches you what medication and dose you need. No other book has ever done that. It will help you to understand why you are being misdiagnosed, why you're being under treated and why you can't talk about hormones, weight loss or menopause without talking about the thyroid. I called it Thyroid Bible because like I said, this is going to be the thyroid book of the next few decades. When you pre order, you're not just supporting me, you're telling the publisher. This message matters and it needs to get out to the world and it needs to get into the hands of women who have been ignored for far too long. So will you go to thyroid fixbook.com and pre order a copy of yours today? It'll be shipped to you on May 12th and you will get free entry to our all day live event where I will be there answering your questions live, teaching live, and bringing in amazing guests for you to also connect with and ask your questions too. So thyroid fixbook.com pre order yours today. Now you had already mentioned, which kind of blew me away. I haven't heard you say this before, that it, Oregon meats literally have total and complete profiles of vitamin B, C. I mean, iron is huge with my audience because many, many people are low in iron or there might even be taking an iron supplement that's not getting their ferritin levels up. Very important for Hashim Meadows and hypothyroidism. So let's just talk about why you believe that organ meats are literally the most nutrient dense food on the planet. Or maybe it's not just your belief, it's a fact.
- [31:59]
A
Yeah, I mean, that's really where it started is. So I learned about organ meats when I was first in culinary school, when I started studying the Weston A. Price Foundation. They have a cookbook called Nourishing Traditions. And I was studying that book. And through that book, I started learning about traditional foods. And organ meats were a part of that. And then it supplied all these different ways to prepare them and to get them in the diet. I learned about it, but I didn't actually incorporate those principles into my life because just like everyone else, I didn't grow up eating these things. And I was like, ick. Like, this is great to know that they're so important, but I don't want to do it. I'm just going to keep doing what I know to do. And so I did everything but that. But then when I became a father, that's when everything changed. Then I was like, okay, this is not just about me. This is not a game. Like, I have now young kids that, A, I want to nourish them, but B, I want to be around to not only support their growth, but to be there when they're older. You know, I had my kids when I was already in my late 30s, early 40s, so it's like, ain't no messing around. You know, I'm 52 now, and it's like, my youngest is going to be 10 this year. So it's like, you know, I got to take care of myself if I want to be around for her life. And so it really became crucial to me of, like, I got to live the change. Like, I got to really walk my talk and, like, be like, okay, if I'm all about nutrient dense foods, I got to get these in. And so that's not only when I took it organ meat seriously, but I also. That's, of course, when I also came up with pluck, because I was like, I'm not gonna do it the way that everyone's doing it right now. A, I don't want to take tons of supplements because I already got capsule fatigue just at the thought of it. The other thing is, is that I'm not gonna buy and cook them all the time because it's just not what I'm used to doing. And because it's not familiar, that means it's gonna have a bigger learning curve. And I just don't wanna spend so much time. Even though I'm a chef, I'm not in the place in my life where I wanna spend so much time in the kitchen just playing around and experimenting. Like, I want to spend that time with my kids or with my wife or just in my life. Right. Because it's precious. So that's when I really kind of, like, dug in. But ultimately it was purely like, okay, I know organ meats are important. Let me do the research. Okay, Mr. Google, what is the most nutrient dense food out there? Boom comes back. Organ meats, particularly. They like, everyone focuses on Liverpool. And it's like, hands down, it was undeniable. Like, you were seeing it compared to salmon, you were seeing it compared to beef, you're seeing it compared to eggs, to apples, to blueberries, to kale, all these things. Quinoa. And it was just like everything people are told, that's nutri dense beef liver blew it all out of the water. And it wasn't just like a little bit. It was like, every graph will be measuring a mineral and a vitamin of some kind, and it will be, you know, 10, 10 to 12 vitamins. It's true. Trying to, you know, check. Well, every food that it was comparing beef liver to didn't check off every box. So every one of those foods had something that it. It was missing. The only one that had everything checked off was beef liver.
- [35:06]
B
Wow.
- [35:07]
A
But here's my issue, though. I'm seeing that I'm going, well, that's great. But it can't just be about beef liver and ribeye. Like, it can't. That it doesn't make any sense. Like, why would I slaughter an animal which is a sacred act in itself as well. Like, we want to value that animal's life. Right. And ancestrally, we've never been in a period like we are now where we wouldn't use that entire animal. But yet I've been to. I went to a Wyoming slaughterhouse and they confirmed at this one, and I know that there's some others out there like that too, but they confirmed, they said, yeah, we are not set up to Use the whole animal. I said, so what are you doing with it? And they said, well, we throw it out. And I said, well, how much of that do you throw out? And they said, it's about 49%. And I was like, what? Like, that's insane. So we assume that the industries are all buttoned up and that there's full circle that they're going to something like pet food or something, but it's not the case. It's not as clear cut as that. I wish it was, but it's just not. And so a, that's absurd that we're killing this cow. We're not utilizing it. But here's the kicker. We know that these are the foods that help support the body we're in right now. We know this, we know that on a world level that everywhere else in the world they're eating organ meats. It's just here in America that we have issues with them. Everywhere else they're eating them. They're part of that nation's food to a degree. You know, in Mexico you have Menudo, which uses the stomach lining, among other organs. You have haggis in Scotland, which uses a bunch of organs and is usually made in the the stomach. Traditionally you have. In France you have pates. In England you have kidney and steak. So it's the actual kidney in there. And when I first went to the uk, I thought it was kidney beans. I was like, this don't taste like any kidney beans. But yeah, so every other country seems to have, you know, Ireland blood sauce is just here. And yet we are incredibly suffering for it. But here's what blows me away. So what are we doing? We're slaughtering this animal. We're not eating the whole animal. The parts of the animal that are the most nutritious, even more nutritious than the muscle meat. And then we're still nutrient deficient. And where do we turn? To the supplement industry. So we've created an industry because we're choosing foods that are not as nutrient dense. And yet had we just eaten the food that Mother Nature or God or however you want to look at this world, if we had just eaten the foods that she'd created, we wouldn't potentially need all these other things. And if we did, then it makes sense to go to someone like you, you know, like first eat real food, then if something's still going wrong, get tested with someone like Dr. Amy, then assess. Oh, I need support. But let's first get those foundational foods in, those foods that Mother Nature Created before we go to. This isn't working. Because it could be working. It's there. It's all there for the taking.
- [38:09]
B
Yeah, yeah, exactly. Well, I think adding in organ meats, I mean, I know you've heard this over and over again, people just don't like the taste. I mean, I've tried cooking liver, I've tried cooking the beef heart that I got with my cow and man, it's just hard. I mean, unless you are a chef, you don't know how to prepare these organs to make them taste good and then it stinks up your house. James. Like liver, Come on. It's like days to get that smell out. So how do you help people overcome those barriers to introducing organ meats into their diet? Even though they know the benefits, at least they do now, after hearing you talk about it's full array of nutrients and minerals and vitamins, how do we break those barriers?
- [38:56]
A
Yeah, so here's a couple. I, I'll list three right off the bat. So first of all, know that the organ meat is going to be at its less pungent or weakest tasting raw. So it's actually the cooking of the organ that makes it more pungent or increases that ick factor. Okay. So for example, beef liver, it's at its kind of tastiest raw.
- [39:20]
B
Yeah.
- [39:20]
A
Which is, I know, going to be hard for people, but I'm not saying you have to eat it raw, but I'm more just saying that leads you to the other side of that coin, which is you don't want to overcook it, it's over. And most people have eaten it overcooked. And when you overcook it, it not only gets stronger in taste, but here's the other thing. And this is really, I think we focus so much on taste, but we actually are probably more, more susceptible to this piece, which is texture. Humans are texture hounds and we don't really talk about food that way. But it really is like if you think about when you are emotionally eating, you're actually focusing on very texture specific foods. For most people it's creamy, but it's like that is what you're focusing on is texture. And so what happens when you overcook any organ is it starts to get chalky, it gets kind of bitty and chalky in your mouth. And it's like that texture is not what we're used to and it's very unfamiliar. Which is the other key piece to all this is that of course something you never do is going to be unfamiliar. Yeah. Do you remember when you were learning to walk? How many times, you know, you. You fell down? Or at least your parents told you you fell down. Or think about anything you've ever started for the first time, like, how long did it take for you to actually like it? I'll use a perfect example, dark chocolate. When you first tasted dark chocolate, I guarantee you, you did not like it. I guarantee it because it's bitter. It's really bitter. And most people don't have the palette for it. What happens is you acquire the palette. The same thing for wine. When you first drank wine or a beer or anything like that, it was like. Like, what is this? Right? But it was either the texture of it and. Or you later learned to like the flavor. So it's the same thing with ornaments. There is going to be a moment where our palates are just not conditioned to it. Think of it like this. Most Americans, particularly picky Americans, their palate. So palate is salty, sweet, bitter, sour, umami. So five of the tastes, right? A picky American is salty, sweet, right? And why is that? Because all the foods they're eating are either salty or sweet. When you have a palate that's conditioned towards very specific flavors, what you need to do is you have to open the palate up and expose it to the other flavors. So if I were working with a picky eater, I would start to add, like, a little bit of kraut juice, sauerkraut juice to the food. Particularly if it's like. If I was working with, like, a kid, right, I would mix it into the ketchup, because that's going to be sour. And I'm going to start to slowly expose their palate to these other flavors. And it's the same thing with organ meats. You got to ease into it. And as you ease into it, your palate will start to actually open up and you will start to crave them. But you have to not only do it, but you have to consistently do it. Like, you can't just do it once one week of the year. It's like every week. Try some, do some, you know? And the other thing is, is, is what people don't think about is species. So what you want to think about is what are going to be the mildest species. So chicken, for example, is way milder than beef. Way milder. So I would start, for example, if I were just easing into organs, I would start with chicken heart, because it really doesn't have a strong flavor at all. And if you add it to Something that's already been cooked or even you could add it, ground meat, you won't taste it. So the key is how much of it you add to it. So just keep the ratio down and then start with that kind of species that's very mild, like chicken, and then work your way up to beef and then elk and then all the other bison and then all the other species that you want to do. But, but start small is the key. And then I guess the last thing I would say around easing in and I have to say this is pluck. I mean, pluck is what I created for myself and my kids and what I now share with the world, which is basically I took the freeze dried powdered organ meats and I combine them with seasonings and salt to make them taste good. So now getting the organ meats into your diet is not about remembering how to do it or planning it to cook it or anything like that. It's simply just salt your food. Every time you eat, just salt your food with it. And you're getting the microdosing those organ meats frequently, which is cumulative effect. And it really does work. It doesn't have to be big movements. We're conditioned to think go big or go home, you know. And the reality is, is the human body loves little things. It loves it and the human mind loves it even more because then it's doable. If brushing our teeth took two hours a day, we would have a lot of funky teeth out there. Right?
- [44:04]
B
Right.
- [44:04]
A
Because it takes two minutes a day. We can do it. So we want to find that balance once again. This human body, sacred. Okay. But then there's also the human kind of ego, the mind. There's this Persona that's in this human body, the soul. Right. Well, the soul, the humanness of the soul. We have to be honest with ourselves. We don't like change. We're constantly looking for kind of like neutral space or kind of neutrality where if we're ever in an extreme environment, we are looking for something that's neutral. We're trying to remove, move the extremity so that it feels safe. Right. And then we're trying to connect with people because connecting with people is survival. If you don't connect with people and you isolate ancestrally, that meant you would die because you wouldn't be able to survive a winter isolated. Right?
- [44:48]
B
Right.
- [44:49]
A
So there's very ancestral concepts of who we are, what our essence is, and then of course, what our body is. And so let's not fight them. Why are we fighting them? Let's honor them, honor the body, honor the soul, and then let's just kind of take a breath with it all and just know, hey, you don't have to do all these change. You don't have to do everything immediately. Just pick one thing, one that you're going to do today after hearing this podcast.
- [45:12]
B
Well, and that's why I really want to simplify it for people, because I think there has been information overload out there. And really the purpose of this podcast is how can we simplify our nutrition, but yet still get all the nutrients that we need in a day naturally from our food instead of taking boatloads of supplements? So kind of going back to Pluck. And I just want to put this out there for the listeners, too. I've said this over and over again, but just in case there's a newbie listening, number one, this is not a sponsored podcast. This is me bringing James on because I've used Pluck for the last since I met you. Yeah, I don't even know how long it's been. I. I use it basically every day on my food because I know the importance of it. So when we were talking in September, I'm like, oh, my gosh. Like, we need to get this out there to people because there's so much information overload right now and people are over complicating their life, let alone their diets. Right. And I really want to get this message out to people that there is an easy way. So going back to Pluck, like you said, you developed this, and I heard you say this on Shark Tank, but because I was so proud of you to see you on there. I loved it. I heard you say that there are. And you need to remind me that, like, you can get all of your nutrients in like 2 tablespoons. Can you clarify that statement? Because I was. I heard it, James, and I was like, hot damn. That means I'm doing something good for my body every day.
- [46:42]
A
So, yeah, I know what you're talking about. So we have multiple products. So our mission is to help you, the human out there, feel better in their body. And we believe that eating nutrient dense whole animal foods is going to support that. We're not just about beef. Like, we have a sardine product coming later on. We have other species, but we just believe the whole species is the key. That it's not just about the muscle, it's about the bone, it's about the brain, it's about every part of that species, whatever it might be. Fish to cattle, right? Okay, so. So that's our mission, is that we believe if we can get Mother Nature's multivitamin into your diet, you will feel better in your body. And if you feel better in your body, you are then going to treat not only yourself better, but you'll treat everyone else better. Because we treat people how we feel. Right. So that is literally our mission.
- [47:36]
B
I love it.
- [47:37]
A
We have multiple options, and we're looking at it like this. We see this as a gateway, so, meaning that we're assuming you are someone who's not doing this. And your criteria to do it is you need it to be easy and you need it to taste delicious. Right. So that's why we have the seasonings. And currently we have a bunch of new ones coming. So I'll just list everything. We have original, we have zesty garlic. We have southwest. We have a habanero lime coming. And those are the ones with the beef organs, which is liver, heart, kidney, spleen, pancreas. And we're about to add lung to that. So that's gonna be six organs you're getting just from those seasonings. Now, the amount of organ meat in there is not 100% product. So it's about 20%, which some people might go like, that doesn't sound like a lot. It's a lot. I'm telling you. I'm getting to how you're going to know it's a lot. But basically, when you take an organ and you freeze dry it, you start with 100% of that organ, you freeze dry, it goes down to about 20, 21%. That is incredibly concentrate. Now you powder it, it's even more concentrated. So what you have with that concentrated organ meat, we then sell another product, which is for those people that, look, I don't care how it tastes. I just want a hundred percent nutrition. I want to know if I take this amount, I'm going to get this response.
- [48:53]
B
Yeah.
- [48:54]
A
And so for you all, we have pure. We have pure organs, which is the six organs I just mentioned. And then we even have a new product called Pure brain. So that is bovine brain. Those are a hundred percent powders. When you use a teaspoon of either of those powders, that equals 2 ounces of wet organs.
- [49:15]
B
Ah, that's it. That's it. That's what I heard. Yeah.
- [49:18]
A
If you think of it from that perspective, so 1 teaspoon equals 2 ounces. No one really needs more than 2 ounces of organ meats a day. Like. Yeah, I would argue that you don't Even need that much. Depending on your size, a little goes a long way. So I always tell people stories. Start with half a teaspoon of those. Just do that daily and you're done. Like, that is your vitamin. That is your multivitamin for the day. For those people that haven't been tested, that don't know what else they need, I'm talking about just regulation, just taking care of your body, getting what your ancestors got. A half a teaspoon, throw it in your coffee, throw it in your ground meat, throw it in your smoothie. I don't know. Throw it on top of your eggs. A lot of people do that. They love the taste. So that's like a hundred percent nutrition. Easily done. The seasonings, while it's lower. Once again, yeah, it's only 20%. But keep in mind, when you buy, like, ground meat, for example, you know, that has organ meats in it. They call those, like ancestral blends. Do you know what percentage is in those? Like, a lot of people assume it's so much. It's actually not. Most of them have about between 5 and 10% organ meats.
- [50:23]
B
Okay.
- [50:23]
A
Those seasonings have nearly 20%. So we already are way more than what those blends have. So.
- [50:29]
B
Well, in the blends, you're dealing with the flavor too.
- [50:31]
A
Like, exactly.
- [50:32]
B
You still get that organ gamey kind of taste to it. So I'd rather put seasoning on. That's seasoning. I mean, the pluck has no taste other than the seasoning that you choose. Flavor.
- [50:45]
A
Yep.
- [50:45]
B
You know, like zesty. Garlic is garlic. You know, salt of salt.
- [50:49]
A
It looks like garlic salt, but works like Mother nature's multivitamin. Yeah. And that's the key. And because to me, in my 22 years in this field as a chef supporting people's health, what I've found is that we could talk about every product that's out there. But if you're not actually doing this daily, if it's not part of your lifestyle, then there's no point. It will move your needle only during the time you're doing it. So if you go out and buy that red light, doesn't work unless you're using it. If you go buy that sauna, doesn't work unless you're using it. And most people, they buy all these things, whether it's these biohacking tools or even these trending foods, and they use them for a couple of weeks to a month, and then they stop.
- [51:33]
B
Yeah.
- [51:33]
A
To me, that is. It's snake oil. It doesn't matter. I'M always looking for things that I can incorporate into my lifestyle, and that requires that it's not a new habit, because new habits are difficult. So that's why I personally use the seasoning too. I don't use the pure all the time. I use the pure to give it to my animals because it's the pure guarantees that they'll eat their food. You know how a lot of animal. Like I have cats that are picky, and so I sprinkle the pure over their food and it guarantees them to eat it. So that's how I.
- [52:04]
B
And they need it. You're need the organs.
- [52:08]
A
Oh, and they need it. Yes, you're right. They need it just like we do. So I use the pure for my animals, and then I use the seasonings as well, and I use them on everything I eat, and I just have all the different flavors and I mix it up. I even use it when my. When as a family, we have like a movie night and let's say we make popcorn, we put it on a popcorn.
- [52:28]
B
Oh, yeah.
- [52:29]
A
My kids love it. Like, they crave it. And that's, to me, like, that's what matters because it's the thing that we do daily, the frequency of what we use, that health modality that we do frequently is the one that's going to move our health needle. And then going back to what I said earlier is, I also know that in human nature, I will not keep doing something that is extreme. We are literally incapable of maintaining an extreme habit. It just. It just won't happen. We'll either burn out, we'll get sick or. Or something. We'll have a psychological break, which is we're not conditioned to always be in that kind of mode. And. And so I've found that it's the little things that I can do daily that truly become, like, I don't even think about it. It's now on autopilot. I joke that it's like Pluck is like the Netflix of seasoning, you know, of health because, you know, you put it on subscription, you don't think about it, and then you always have the movies. And so, like, with me, I have it, I use it, and I don't think about it.
- [53:29]
B
Amazing.
- [53:30]
A
And yet my. My blood markers show that I'm, you know, I have plenty of heme iron. You know, like, it could just shows that I'm like, I'm good with. With those nutrients. I got other stuff going on, but I don't have. I don't have the things that organ meats provide going on, you know.
- [53:45]
B
All right, James. Well, now that you've simplified it for everyone, where can people buy pluck? Tell them where they can find you and where they can get their hands on this to up level their own nutrition and skills. Seasoning repertoire.
- [53:59]
A
Yeah, I'm so excited because these flavors that I talking about are all new. So I'm really excited that we're growing what we're providing you. So technically, if you dial into what we're doing and we resonate with this message and you resonate with our mission, like you can literally replace all of your seasonings and just get ours. And even though we don't have 50 seasonings in the ones that we offer, you will get by with most almost everything. So you can find, like I mentioned, Southwest that's perfect for taco night. Habanero lime is great for wings and all these other things. We even have cinnamon. And the cinnamon has brain in it. And it's so cool because it's like you can add it to your beverage, you know, your coffee or your tea, and you literally feel like you're getting more focused when you eat it. It's amazing. And it tastes so good too. It's kind of. It's kind of earthy with a little bit of natural sweetness to it. And so that's a really cool product. I'm excited for that come out. But you can find these products at our website, eatpluck.com you can find many of our items on Amazon. Not as many as you'll find on our website, but check it out because if you're like, hey, I need this tomorrow, go to Amazon. But if you're like, no, no, I want, I want some of these flavors he's talking about, then go to our website.
- [55:12]
B
Beautiful. Amazing. James, thank you so much for coming on. And you just taking a huge load of stress off of people that they really can simplify their nutrition now. It might take a little bit of effort, but they can do it. We can simplify.
- [55:26]
A
And I love grab a little shout out too, because if you enjoyed like this talk around just ancestral stuff and if you've enjoyed talking about foundational stuff, we talk about that on our podcast, which is called everyday ancestral. And Dr. Amy is one of the upcoming guests on that, so definitely check it out. Particularly listen to her episode because it's. It's not out yet, but I'm sure it will be out soon by the time you hear this. And it's phenomenal. Like how she showed up, what she shared. She's a fabulous person. So I'm so glad you're here today listening to me with her because I just love you Amy, and I'm so glad you're doing what you're doing.
- [56:05]
B
Oh thank you James. We always have fun together. So I love you back and thank you all for listening and definitely we'll put everything down in the show notes. Again, this is a company that I love. I believe in anything that you hear. Any finds that I find that I bring to you or invite a guest on, it's because I use it. I've tried it. You can trust that. No, I'm not. I'm not a sellout like a lot of influencers out there. So anybody that is on this show, it is because I love them, I believe in them and I believe in the product. So we'll put the links down in the show notes as well. And thank you so much for listening. The information shared on the Thyroid Fixer Podcast is intended solely for informational and educational purposes. It is not a substitute for professional medical advice, diagnosis or treatment. Always consult with your physician or other qualified healthcare provider with any questions you may have regarding a medical condition treatment or before making changes to your healthcare regimen, including medications, supplements, or other therapies. Use of the information provided in this podcast does not establish a doctor, patient or client provider relationship between you and the host or between you and any other healthcare professionals featured on the show. Any medical opinions or statements made by guests are their own and do not necessarily reflect those of the host or affiliated parties. Statements regarding dietary supplements or health related products mentioned in this podcast have not been evaluated by the fda. These products are not intended to diagnose, treat, cure, or prevent any disease. Some episodes of the Thyroid Fixer podcast may include sponsorships or affiliate links. The host may receive compensation for discussing or promoting certain products or services. Any such sponsorships or affiliations will be clearly disclosed during the episode. All opinions expressed are those of the host or guests and do not necessarily reflect the views of any sponsors. The inclusion of a product or service does not imply endorsement by any healthcare professional featured on this podcast.