Also known as nature’s superfood, organ meats are one of the most nutrient-dense foods on the planet.
The nutrients in organ meats are highly bioavailable, which means they’re more easily accessed and absorbed by our bodies.
And, eating more organ meats helps reduce waste, which supports our environment.
It’s easy to see that organ meats are a no-brainer to incorporate into your and your client’s diet.
…unless, of course, you or your clients have a case of the “yuck!” factor.
In this episode of RWS Clinician’s Corner, we sat down with Chef James Barry to learn strategies for introducing organ meats into your (or your client’s) diets with more success, including:
-The history of organ meats in the American diet
-Strategies for easing into organ meat consumption, including how to adapt recipes to include organ meats for various palates
-The importance of connecting taste to the nervous system
-The psychology of taste and picky eaters
-Recipe resources and cookbooks for preparing organ meats
-Changing mindsets and normalizing organ meat consumption
-Insights into considerations for individuals with higher uric acid levels
As a reminder, all RWS alumni are invited to join our RWS Clinician’s Corner live, meaning you get exclusive access to thought leaders on the latest research, products, tools, and best practices to get your clients exceptional results – and, ask them your very own questions. Pretty awesome, right? Learn more about becoming a Restorative Wellness Practitioner and taking advantage of this alumni benefit here.
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James Barry’s 16+ years in the culinary field started as a private chef cooking for celebrities such as Tom Cruise, Mariska Hargitay, George Clooney, Gerard Butler, Sean “Puffy” Combs, Barbra Streisand, and John Cusack. Most recently, James launched his first functional food product, Pluck, an organ-based seasoning. It's the first of its kind and an amazingly easy and delicious way for people to get organ meats into their diet.
Connect with James:
Website: https://eatpluck.com/ – use code RWS20 for a 20% discount
Instagram: @chefjamesbarry & @eatpluck
