11/17/2025
93% of Americans are nutrient deficient.
That was 2015. It's probably 97% now.
Chef James Barry became obsessed with this when he became a father. He'd spent 20 years cooking for Tom Cruise and George Clooney, but suddenly all that mattered was: How do I make sure my kids actually thrive?
Here's what he discovered that blew my mind:
The broccoli you ate in 1960? Not the same vegetable as the broccoli you're eating today.
The USDA has been tracking nutrient levels in produce since the 60s. Every single decade, they go DOWN.
Soil depletion. Early harvesting. Transportation time. Light exposure. Sitting at the grocery store. Sitting in your fridge. How you cook it.
By the time you eat that broccoli? You're basically getting fiber. Maybe zero actual nutrients.
So we're all out here thinking we're being healthy—steaming our vegetables, making our salads—and our bodies are literally starving.
Meanwhile, the most nutrient-dense food on the planet is sitting in the butcher case. And nobody's eating it.
Organ meats. Liver, heart, kidney, spleen, pancreas.
But here's the problem: they taste weird, we don't know how to cook them, and let's be honest—they're kinda gross.
That's why Chef James created Pluck. Freeze-dried organ meats blended with organic herbs and spices. You use it like a finishing salt. No texture, no smell, no cooking liver pâté that your family refuses to eat.
Just real, ancestral nutrition the way nature intended.
Watch the full episode to learn:
→ Why organ meats are more easily absorbed than any other food
→ How one woman eliminated hemorrhaging and low milk supply using Pluck
→ Why kids in an orphanage study chose brain and bone marrow over everything else
→ How to use Pluck to optimize fertility 120 days before conception
Your body is starving. Feed it real food.
Watch now: https://youtu.be/GZJjuItA4tI
