Did you know that eating organs can be good for you?

PLEASE KEEP READING!

Trust me, I get it. When people mentioned eating organ meat, I had flashbacks to my childhood and my grandma making liver and onions.

Believe me when I say it wasn't a positive experience.

Humans have eaten organ meats since prehistoric times, and they're rich in vitamins, minerals, and amino acids – including some that aren't commonly found in plant foods.

Today's podcast guest is James Barry, celebrity chef to George Clooney and Barbra Streisand (to namedrop a bit). James knows the power of eating organ meats but he also understands the ICK FACTOR.

That's why he created a super yummy way to include organ meats in your daily diet by using salt! He created a savory salt (to me it tastes like a healthy version of Lowery's season salt), and I use it on eggs, salads, and popcorn.

Listen to today's podcast to get the inside scoop on WHY organ meats are so important to consume and DID James cook organ meats for George Clooney.

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.

Follow James Barry on Instagram (@chefjamesbarry), and add more organ meat into your diet with Pluck!

Visit whydidigetcancer.com for full show notes.

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This episode is sponsored in part by ButcherBox.

I was SHOCKED to hear that when I buy frozen fish, it's frozen TWICE. It's usually frozen right after being caught, defrosted, processed, and then frozen again.

I buy a lot of frozen fish; sometimes, the taste and texture can be inconsistent. Now that I have a better understanding of the processing of the fish before it hits my plate, it makes me wonder about quality.

I called a friend who works at ButcherBox and asked her about the process with their salmon. She assured me that BB only freezes the fish ONCE! Which helps preserve the nutrients and taste. The big one for me is texture. When I eat fish, I want a firm texture, not rubbery!

After getting over my shock (yes, fooled again by the food corporations) I asked my BB friend if I could pretty-please offer free salmon to my community. She said yes, so if you use the code 'enos', you can get free salmon (2 pounds) free for a year and $20 off of your first box.

https://www.butcherbox.com/enos

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This podcast is for informational purposes only and none of the information should be construed as medical advice. Listeners should seek guidance from their own medical team before making any medical or lifestyle changes.

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