Guest blog (by Chef James Barry)
As a nation, over 92% of the population is deficient in one or more nutrients. Yet, it isn’t a lack of calories that is the issue, because 73% of men and 63% of women in the US are overweight or obese.
While I don’t subscribe to a ‘magic pill’ that will save the world, I do believe organ meats, also known as offal, are the closest food we have to being “Mother Nature’s Multivitamin.”
How Our Ancestors Ate
Compared to kale, the same 100 gram portion of beef liver has over 17 times more phosphorus and over 9 times more iron. In fact, in a side by side comparison between blueberries, kale and red meat, beef liver is the only item that checks every box of the measured nutrients and vitamins. There are no “zero” amounts when it comes to organ meat.
Besides being an excellent source of quality protein, organs have an abundance of vitamins, and minerals – Vitamins A, B (all the B vitamins particularly B12), C, D, E, and K. Essential minerals such as iron, calcium, copper, magnesium, selenium, phosphorus, potassium and zinc.
And different from synthetic vitamins and minerals, organ meat nutrition is bio-available which means it is easily absorbed into the body. The body recognizes the whole food, takes what it needs and can release or detoxify what it doesn’t.
Organ meat nutrients are more easily absorbed by the body.
Are you familiar with CoQ10? Heart is high in preformed CoenzymeQ10 which is vital for energy production and prevention of oxidative stress and cardiovascular health. It’s also higher in collagen than regular meat which is important for healthy connective tissue.
Liver is one of nature’s most concentrated sources of Vitamin A (also known as Retinol). Vitamin A is shown to be important for maintaining reproductive health, your eyesight, your immune system and it supports your skin health.
Kidney is high in folate which plays a role in making and repairing DNA and producing red blood cells.
Iron & Vitamin C
Spleen has more than 5x heme iron than liver plus its high in Vitamin C. Our bodies also use iron to carry oxygen from the lungs to various parts of your body, such as muscles.
As much as I like to eat healthy, even I have trouble stomaching liver meat.
Wouldn’t it be great if you could get the benefits of organ meats without having to touch, taste or cook them?
“Pluck’s organ-based seasoning enhances whatever you are cooking with an Japanese-style umami flavor that is also rich in nutrients that will benefit your body.”
I created Pluck, organ-based seasoning, to make getting organs into your diet as simple as salting your food. Pluck has 5 freeze-dried, powdered organs – liver, kidney, heart, spleen and pancreas- sourced from 100% grass-fed, pastured cows and is combined with organic spices and herbs that help offset that “ick” taste associated with organs. What you get is an all-purpose seasoning that when sprinkled on food, increases the flavor and the nutrient-density.
Don’t stop there. Eating nose-to-tail is the key to getting those vitamins and minerals missing from the standard American diet.
4 Steps to Easing Organ Meats Into Your Diet
Step One (Easiest)
Embrace the “Multi-vitamin” as made by Mother Nature. Animal organ meats are whole foods you want in your diet. Don’t let preconceived notions of taste or cooking know-how stop you from benefiting from offal.
For more information on how to get Pluck, go to eatpluck.com. Save 15% on your first purchase by using code: HAPPYGUT15 at checkout.