Organ Meats: The Most Nutritious Parts of the Animal

Mention the words “organ meat” (or, better still, “offal”) to the average person and they’re likely to curl their faces in disgust. Eating the organs of animals is gross, we keep getting told, and only a caveman would do it.

Well, maybe we need to eat like cavemen again. After all, cavemen were seldom afflicted with type 2 diabetes, hypertension and other modern diseases that stem from unnatural diets.

The simple fact is that organ meats are the most nutritious part of the animal, and our hunter gatherer ancestors knew it. Heck, most of our grandparents knew it. It’s only within the last 50 years or so that consuming organ meats became somewhat taboo in the West, largely for aesthetic reasons.

This article takes a closer look at the nutritional profiles of the four most popular organ meats available today (liver, kidneys, heart and brain), occasionally citing differences from animal to animal. Since little scientific research has been conducted on the health benefits of organ meats, I’ve mostly focused on their vitamin and mineral content, which is probably what most readers are interested in anyway.

And so, with that said, put on your surgical gloves… we’re diving right in!

Read more: http://spiritfoods.net/health-benefits-of-organ-meats/