For those of us who choose to eat red meat and poultry, those lily-white chicken breasts may be a little devoid of a lot of nourishing potential that the rest of the bird has to offer. Think: liver, heart—organs. You get it.
Of course, the idea of eating organ meats can make some of us cringe. So, before we decide organ meats are gross, too iron-y, or simply just too much of a specific flavor to welcome into our regular diets, just think of the benefits: beauty, brain, immunity, and beyond.
We reached out to James Barry, professional chef and founder of Pluck, a company that makes delicious seasonings out of the best-quality organ meats (think: grass-fed and finished, humanely treated, pasture-raised), so that we can get more of these nutritionally dense, ancestral foods.
By ancestral, we mean the way our ancestors ate. Believe it or not, eating bread and wheat products is even less traditional than munching on organs. We know, it’s more ancestral to go gluten-free than it is to be straight vegetarian. Who could have guessed? Needless to say, all diets are individualized choices that we majorly respect.
That being said, James clued us in on some of the benefits of consuming organ meats, and now, we can’t un-know them.
First thing he breaks to us? “Ninety-four percent of Americans are deficient in one or more nutrients, yet we aren’t calorie-deficient.”
That’s right. Being malnourished means we can still be unhealthily overweight.
“We are leaving the most nutrient-rich parts of the animal (the organs or offal) for use in the pet food industry or other “not-for-human-consumption” uses. Yet, we turn around and invest our money into a billion-dollar supplement industry. If we just ate more of the animal, we might not need as much supplementation,” James tells us.
Definitely some food for thought. Yum.
“Most of us have the hurdle of thinking that organs don’t taste good, but it’s more tied to not cooking them well. Most people overcook them, which changes the texture and makes the flavor stronger,” James explains.
Our squeamishness causes us to cook our food into tasting even worse? We need to relax.
Adding organ meats to a stir fry, making a vegetable dip pate, fajitas, meatballs or burgers, are all great ways to get more of them in our diets. But, James also offers a delicious option of consuming organ meats while barely thinking about it. His nutrient-dense powder seasonings only require about 1/4 teaspoon sprinkled onto soups, rice bowls, avocado toast, etc., to get a small daily serving in the bag.
“The nutrients in organ meats are so bioavailable that most people experience immediate benefits from them in the form of increased energy, better sleep, clearer skin, and a clearer mind,” he shares.
That’s because organs contain high quantities of iron, vitamin E, folic acid, biotin, and n-3 fatty acids, which all address chronic inflammation and mitochondrial function. Also, expect rich levels of vitamin A (nature’s retinol), zinc, and selenium—all crucial nutrients for healthy skin and hair. Not to mention, they protect the brain from aging and inflammation.
Bottom line: Diversify your animal protein sources if you partake of them. You’ll notice the results!
The content provided in this article is provided for information purposes only and is not a substitute for professional advice and consultation, including professional medical advice and consultation; it is provided with the understanding that Poosh, LLC (“Poosh”) is not engaged in the provision or rendering of medical advice or services. The opinions and content included in the article are the views of the author only, and Poosh does not endorse or recommend any such content or information, or any product or service mentioned in the article. You understand and agree that Poosh shall not be liable for any claim, loss, or damage arising out of the use of, or reliance upon any content or information in the article.
