Healthy Living

Are Organ Meats Really Healthy?

Organ meats can make you squirm at the very mention of them despite usually following a non-vegetarian diet since it is not a pleasant thought to be consuming specific organs of animals. This was not the case in the past. It was common practice to eat organ meat up to the end of the eighteenth century, which was then later replaced with industrialized farming and commercialized meat. 

Butcher shops were shut down and supermarkets took over. Hence, meats that were easy to cut and cook are sold without the specialized knowledge of butchers, who neatly tore out body parts of several animals. 

Today, meat  is eaten in the form of steaks, sausages or broken down into smaller chunks. Goats, cows, pigs, lambs, chickens and ducks are animals from which organs are taken for human consumption. It can range from the liver and kidneys to the heart or tongue. 

Organ Meats Are Nutrient-Dense

A good reason to re-introduce organ meats into the American diet is because it is filled with essential nutrients that most people lack. Organ meat has high bioavailable forms of zinc, iron and vitamin B, among other important nutrients the body needs. 

For instance, CoQ10 can be derived in abundance from the hearts of several animals. The enzyme can aid the prevention of oxidative stress. Meat also contains plenty of bioavailable heme-iron that are not easily absorbed through plant-based sources. 

Kidneys, on the other hand, are an excellent source of lean protein and folate, while liver contains high amounts of vitamin B12 and vitamin A. 

Clean Sourcing Makes A Difference 

It is hard to know if the liver belonged  to a healthy animal. The safest bet would be to find an animal that was raised outdoors in the wilderness, including lambs, buffalos, chickens and geese. 

The closest option to organ meat of such animals is organic chicken, beef and calf liver since the calves spend a few months outdoors. You can contact your local farmer and ensure they were at least grass-fed. Otherwise, beef, chicken and hog livers are not advised to be consumed without knowledge of how they were grown. 

Livers Are Nontoxic

Animal livers do not absorb all the toxins in an animal's body in order to filter them out. The liver, in fact, removes toxins via urination through the kidneys and renders them inert. Animal livers store fat-soluble vitamins, which can be transferred to people eventually through the natural food cycle.

Lastly, there are downsides to eating organ meat excessively. Experts recommend pregnant women to be careful of how much organ meat they consume because it can lead to birth defects. Gout is the result of uric acid produced by purine-rich foods, therefore people who have gout should consume organ meat in moderation. 

Red Meat Organ meat sourced from animals grown in nature is rich in several nutrients. Pixabay