Column #231

For the most part Americans do not care for naturally strong-flavored food. What they prefer is naturally sweet food or naturally bland food they can doctor up to their liking. They are literally hooked on flavorings (spices, herbs, salt, sweeteners) and crunch. Therefore they’re often turned off when tasting naturally strong-flavored foods (for instance grass-fed or Omega-3 meats, seafood, kale, collards, and such) which taste testers say are gamy, grassy, fishy flavored.1 2

What people don’t understand is that bland foods are not only light on nutrients but often their nutrients aren’t properly balanced for optimal human body function. Of course the vast majority of Americans don’t really care about that. They just assume that a balanced diet of bland food (smothered with flavorings) will eventually provide all the nutrients their bodies require. Unfortunately, as documented by our country’s epidemic of chronic diseases, that so-called “balanced diet” approach doesn’t work.

Nutrient dense and diverse grass-fed and Omega-3 meat, seafood, kale, collards, and good vegetables are less appealing to Americans. But what Americans really can’t tolerate is organ meat. Americans so rarely serve organ meat that I’ll bet most children have never eaten liver, tongue, heart, spleen, kidney, or sweetbreads. This is really a shame because organ meat wins the trophy for nutrient density. And how do the best organs taste? Well, imagine chewing up a vitamin pill and swallowing it without water.

Combine strong flavors with a gross factor and we know why organ meat is so foreign to the American palette. Unfortunately not only is this a major shortcoming for adults, but it’s especially harmful in terms of child development. According to Harvard Health, “The first 1,000 days of life are crucial for brain development—and food plays an important role.”

Which food selections are mentioned most in a child’s critical nutrient categories? It’s meat, organs, seafood, and green leafy vegetables. All of these selections are low glycemic, nutrient dense and diverse, and good sources of Omega-3 essential fatty acids (EFAs) versus Omega-6 EFAs. Meat ranks higher than vegetables, fruit, and nuts in Harvard Health’s all important food list for proper child development. That’s very enlightened in this “woke age” where political correctness says meat is bad for health and the environment.3 4

So, what do many professional nutritionists say about the advantages of the nutrients found in organ meat?5

Liver is the most nutrient dense organ and a powerful source of vitamin A. Vitamin A is beneficial for eye health and for reducing diseases that cause inflammation, including everything from Alzheimer's disease to arthritis. Liver also contains folic acid, iron, chromium, copper, and zinc and is known to be particularly good for the heart and for increasing hemoglobin level in the blood.

Heart is rich in folate, iron, zinc, and selenium. It’s also a great source of vitamins B2, B6, and B12, all three of which are in a group known as B-complex vitamins. Heart meat is also a great source of coenzyme Q10 (CoQ10). This antioxidant helps in treating and preventing certain diseases (particularly heart disease) and has been shown to slow down the aging process and to improve energy levels.

Tongue meat is rich in calories and fatty acids, as well as zinc, iron, choline, and vitamin B12. It’s considered especially beneficial for those recovering from illness or for women who are pregnant because it contains folate. Folate is considered beneficial for fertility and for helping avoid fetal defects in a baby, such as spina bifida and heart problems. In addition, vitamin B6 can help during the morning sickness phase of pregnancy.

Kidney is rich in nutrients and proteins, and it contains Omega-3 fatty acids. It’s also known to contain anti-inflammatory properties and be good for the heart.

Spleen is loaded with vitamin B12, iron, phosphorus, copper, selenium, niacin, and a long list of amino acids.

Sweetbreads are not sweet nor are they bread. They are not the most nutrient dense organ either. But they provide a very diverse cross-section of minerals, vitamins, fat, protein, and other nutrients.

There are four popular ways to get organ meat.
●    Organs can be purchased individually. But since grass-fed organs are not always available making a meal of a cross section of them every couple of weeks requires some luck.
●    There are “primal” ground meats that have the primary organs mixed in with lean meat. Usually they are about 30% organ meat which, when consumed once a week or so, can certainly provide the extra nutrients we need from organs.
●    Also available are primal lite ground meats that have a 5% organ mix which can be consumed on a daily basis. If a whole cow, including organs, is turned into ground meat, the organs will be about 5% of the mix. Therefore, 5% is about a proper ratio for a diet focused on meat.
●    Last but not least there are prepared sausages that contain liver. Liverwurst and Braunschweiger are both about 30% liver. No other organ meats are included.5

One can actually cause an overdose of certain vitamins if they eat too much organ meat. Eating a main course of liver daily will most certainly cause an overdose situation for some vitamins (particularly vitamin A) and other nutrients. Keep in mind that we’re seeking nutrient balance in our diet which means more is not always better. This is why I think ground meat that incorporates a variety of organs is a good way to include organs in the diet.

A closing note. Many people believe that some organ meats are loaded with toxins. Not true. Organs, such as the liver and kidneys, act as filters for toxins that enter the body. But their job is to excrete those toxins, not store them. This is how a body detoxifies itself which is a good reason to eat organs in order to improve the effectiveness of your own organs.6

To your health.

Ted Slanker

Ted Slanker has been reporting on the fundamentals of nutritional research in publications, television and radio appearances, and at conferences since 1999. He condenses complex studies into the basics required for health and well-being. His eBook, The Real Diet of Man, is available online.

Don’t miss these links for additional reading:

1. Food Addictions by Ted Slanker

2. Horrible Tasting Meat! by Ted Slanker

3. The Crucial Brain Foods All Children Need by Claire McCarthy, MD from Harvard Health

4. 'Offal Is Unbeatable': UK Doctors Push Health and Environmental Benefits of Organ Meats by Oliver Morrison

5. How to Eat More Organ Meats by Chris Kresser, M.S.

6. Are Organ Meats Good for You? by Tom Seymour from Medical News Today