Even if you love eating meat, you’re probably not very familiar with this animal-based superfood…
When you think of “superfoods,” you probably don’t think of meat as being on the list. You likely think of things like broccoli, berries, or seaweed extract – and while it’s true that all of these are packed with valuable nutrients, there is also a certain type of meat that may fit the bill. However, you probably won’t find it on most restaurant menus, or even at your local supermarket…
This type of meat has been consumed by humans and animals alike for thousands of years, but sadly, in America today very few people consume it or even consider it as an edible part of the animal – even though it is the most nutritious part.
I’m talking, of course, about organ meats.
Now, before you say “YUCK” and stop reading, you should know that there are plenty of delicious ways to incorporate these nutrient-dense types of meat into your diet! (Just always make sure that the sources of your organ meats are clean, organic, and grass-fed, as toxins and antibiotics can be concentrated in organ meats.)
This article from the authors of The Fat-Burning Kitchen and The Top 101 Foods that Fight Aging explains more:
Did you know that one of the main reasons that the traditional Inuit populations in the Arctic were able to maintain good health while eating very little plant material is that they were smart enough to get a large number of their nutrition needs from organ meats. Even vitamin C can be found in organ meats despite the fact that most people falsely believe that plants are the only source of Vitamin C.
Organ meats are not the most popular cuts of meat in the US, but with the growing popularity of grass-fed beef, there is renewed interest lately in these power-packed nutrition superstars. However, organ meat is still very popular in many countries.
Many cultures use almost the entire animal for food, including the organs. The most often-used organs are the liver, tongue, kidneys, brains, heart, stomach, and intestines. If you take a look at our dietary history, it is obvious that organ meat was very common and eaten even more often than the muscle meat of animals.
What did our ancestors know that we’ve ignored in recent times?
They realized that the organs contained some of the most concentrated sources of nutrients and were the most important part of the animal to eat.
Compared to regular cuts of muscle meat, organ meats are more densely packed with just about every nutrient, including heavy doses of B vitamins such as: B1, B2, B6, folic acid and vitamin B12.
Organ meats are also loaded with minerals like phosphorus, iron, copper, magnesium and iodine, and provide the important fat-soluble vitamins A, D, E and K . The key thing to remember here is that animals raised outside on grass contain even higher levels of these essential nutrients than their grain-fed counterparts.
One of the few natural sources of Vitamin D
You’ve probably heard how Vitamin D is one of the most important vitamins (actually a hormone precursor) and regulates more functions in your body than you can even imagine. It’s also one of the nutrients that many people are deficient in, especially those that live at higher latitudes and receive less sun (since sun exposure is your best source of Vitamin D).
Well, organ meats are known to have some of the highest concentrations of naturally-occurring vitamin D of any food source, and including a source of organ meats into your diet once or twice a week, can especially help people in the winter times that might otherwise get a vitamin D deficiency.
Organ meats also contain high amounts of the essential fatty acids such as arachidonic acid, and omega-3 fats, including EPA and DHA. Yep, despite popular belief, fish and fish oils are not the only source of the important EPA and DHA… organ meats are loaded with these important nutrients.
Even if you don’t eat large servings of organ meat, you can add smaller amounts of organ meats to your favorite ground meat dishes, and help your family supercharge their nutrition.
Let’s take a look at the benefits of organ meats, especially those of grass-fed cattle… perhaps liver, heart, and kidneys, and you may find that organ meats might take on a new attraction…