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Friday, April 17, 2015

Organ Meat Nutritional Content

Most animals today are wasted. They are born and raised exclusively for their skeletal muscle. The most nourishing part of the animal: organs, bones and glands are wasted. They are wasted in favor of that Saturday night sirloin steak marinated in corn syrup-drenched barbecue sauce. Slow-cooked nutrient-dense organic liver is bypassed for that char broiled, over-cooked, pork loin drenched in beer, or deep fried in the ultra pathological partially hydrogenated vegetable oils.

It is quite obvious that so few people today have appreciation for the nourishment provided by animals, a complete 180 degree turn from how native people viewed and respected their food, animals and their health.

With the industrial food revoultion brought food processing and mass marketing. The decline of organ meat consumption is a cultural void that reflects the shallowness of modern cuisines in favor of inferior alternatives.

Even if one were in favor of consuming organ meats, being able to obtain them from butchers and grocery stores in today's modern culture is often like finding a needle in a haystack. Occasionally you can find liver, almost always frozen. Rarely will you find other organ meats such as kidney, pancreas or brain. If you do in fact have a source for these foods, you are in a very small minority.

If you are able to find other organ meats, the cost is often so low, due to such a low demand: very sad.

We Have Reduced The Power Of Food To Taste & Cost

Most people don't appreciate or even realize that the food and nutrients that they put into their bodies are the primary biochemical fuel sources for all of the cells of the human body. The body makes energy from food. How many people choose their biochemical fuel based upon a food's nutritional value? Very few.

Most people choose their food based upon taste and cost. If a person is choosing their foods based upon taste and cost, they will likely not consume too many foods of nutritional value, and if they do, it may be accidental.

Why do people think that organ meats have such intense taste and flavor? Because they have been deprived of these foods their entire lives.

If people were "nutrition first" eaters, the consumption of organ meats would be top on the list. Even without the advancements of vitamin and nutrient identification, native cultures knew that organ meats were the most vital forms of nourishment for the attainment of optimal health, generation after generation.

Organic Liver is one of the Richest Sources of (USDA %, 68 grams):
  • Vitamin A 431% (retinyl palmitate, beta carotene is not Vitamin A)
  • B-12 800%
  • Iron 25%
  • Vitamin D 30%
  • Copper 486%
  • Selenium 35%
  • Liver is also a very rich source of the following nutrients: Zinc, Manganese, Phosphorous, Folate, B-1, B-2, B-6, B-3, B-5, Protein.

Liver is loaded with minerals and B-vitamins. I find it interesting that many MD's, dietitians and most conventional nutritionists recommend pregnant or expectant women take a multi-vitamin containing synthetic, coal tar-derived vitamins, with special emphasis on folate. One serving of liver packs a very high amount of folate (RDA 43%) and extraordinarily high amounts of other essential nutrients, in a whole food form. Organic liver is one of nature's most powerful multivitamins.

Beef kidney contains an incredible nutritional profile (USDA %):
  • B-12 458%
  • B-5 40%
  • Zinc 13%
  • B-1 33%
  • B-2 167%
  • Iron 26%
  • Vitamin A 28%
  • Vitamin C 16%

Heart is going to contain the following nutritional profile (85 grams, RDA%):
Heart is the richest dietary source of Coenzyme Q10, a powerful antioxidant
  • B-12 153%
  • Zinc 16%
  • Phosphorous 22%
  • Selenium 47%
  • Copper 24%
  • Iron 30%
  • All B complex vitamins

Pancreas was considered a very important organ meat for many cultures. Many alternative cancer therapies involve the ingestion of high doses of pancreatic enzymes. Would the ingestion of raw pancreas tissue facilitate this same benefit?
Beef Pancreas will contain (113 grams, RDA%):
  • B-12 264%
  • All other B-complex in significant amounts
  • Vitamin C 26%
  • Iron 14%
  • Selenium 40%
  • Phosphorous 37%
  • Zinc 19%

Beef brains contain a very high nutritional profile, including an astoundingly high amount of dietary cholesterol. Dietary cholesterol has little effect upon serum cholesterol values. Furthermore, the issue regarding cholesterol is poorly understood by most clinicians. Beef brain will contain (351 grams RDA%):
  • Cholesterol 2339%
  • Selenium 130%
  • Zinc 32%
  • Phosphorous 135%
  • Iron 43%
  • B-12 889%
  • Omega 3 fatty acids 3545%
  • Omega 6 fatty acids 2948%
  • Saturated fat 66%

"IMPORTANT: Know Where Your Meat Comes From

In another article written by a meat processor, Bob Martin explains the differences between products derived from grain-fed animals versus from grass-fed animals. He reports that many grain-finished livers are "condemned," whereas this does not happen with grass-finished livers. He is very straight in his recommendation to avoid meat and organs coming from animals that are grain-fed or grain-finished, such as those produced by CAFOs.

As stated earlier, it is safest to restrict all of your meats to pastured, or at the very least, grass-finished animals. In the wake of mad cow disease, it is particularly important to consume animals raised on pasture and fed a biologically appropriate diet, which virtually eliminates their risk of mad cow disease, as well as many other dangerous contaminants."

"Liver is an important source of retinol, which is pre-formed vitamin A. Just three ounces of beef liver contains 26,973 IU of vitamin A, while pork liver and chicken liver contain 15,306 IU and 11,335 IU, respectively."

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