Some people don’t consume organ meats because they don’t think that they are healthy since they filter toxins from the animal’s body.
Even those who don’t have an issue with the idea of consuming organs often have somewhat of an aversion to the taste.
Many people don’t realize that organ meat (particularly liver) is nature’s multivitamins. Liver is an excellent source of various nutrients like 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.
If you aren’t supplementing with cod liver oil, you’ll probably want to eat liver a couple times a week to make sure you’re getting enough vitamin A, especially if you have skin problems.
Folate, choline, and vitamin B12 are three more nutrients that are found abundantly in liver, and they can be especially important in the context of a Paleo diet.
Furthermore, organ meats are also one of the four foods suggested in Deep Nutrition for optimal gene function.
So what makes liver so wonderful? Quite simply, it contains more nutrients, gram for gram, than any other food. In summary, liver provides:
- An excellent source of high-quality protein
- Nature’s most concentrated source of vitamin A
- All the B vitamins in abundance, particularly vitamin B12
- One of our best sources of folic acid
- A highly usable form of iron
- Trace elements such as copper, zinc and chromium; liver is our best source of copper
- An unidentified anti-fatigue factor
- CoQ10, a nutrient that is especially important for cardio-vascular function
- A good source of purines, nitrogen-containing compounds that serve as precursors for DNA and RNA.
While organ meats do function as filters in the body, they don’t store the toxins. The task of organs like the liver is to remove toxins from the body, and as such, they store various fat soluble vitamins and nutrients required to accomplish this task.
Choosing a Healthy Source:
The health of an animal largely affects the health of its organs. Thus, just as with any meat, it is very important to choose healthy sources.
Usually, we can find quality meats and organ meats from local farmers and just make sure that the animal was grass-fed, raised on pasture and (if possible) not given grains or antibiotics.
Source: Nation's Press