Why Everyone Should Be Eating Organ Meat

April 7, 2012 in Categories: , , by

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You’ve probably heard a lot about how important it is to eat organ meat:  things like liver, kidney, tripe, heart, and even brain.  What do these meats have that the muscle meat that we’re used to eating doesn’t have?  The answer is A LOT!  Organ meats are the most concentrated source of just about every nutrient, including important vitamins, minerals, healthy fats and essential amino acids.  In the olden days (yes, I use that term purposely vaguely because it’s different for different cultures), organ meat was revered and saved for those at the highest echelons of society (exactly who depended on the culture, sometimes it was saved for pregnant women, sometimes the head of the family or tribe, sometimes the oldest members of the society, sometimes the hunters, etc.).  I remember my mom cooking liver once a week when I was a kid (I also remember hating it, which is strange because I look forward to it now).  But most of us don’t eat any organ meat anymore.  So, what changed?  How have we, as a society, migrated so far from organ meats in just a couple of generations?  I think the answer to that question could be a dissertation in itself, but there is one BIG benefit for us:  organ meat, even from grass-fed animals, can be very cheap compared to muscle meat (and organ meats from grass-fed animals are even higher in nutrients than organs from grain-fed animals).  So, not only do you get to eat the healthiest meat from the animal, but you get to save money doing it!  If you’re living on a tight budget, this might be a great way to work in some grass-fed meat!

I urge you to be adventurous with organ meats. I love ordering more unusual organ meats and things like feet and knuckles in ethnic restaurants, especially French and Chinese (although you do need to be careful of gluten ingredients when you do this).  But when it comes to cooking at home, certain organ meats are easier to find than others.  I suggest starting with the three organ staples:  liver, kidney and heart.  All three are available from US Wellness Meats (both beef and lamb, but also look at their variety of organ meat sausages) and liver is available from GrassFed Traditions  (bison, beef and lamb).

Compared to the muscle meat we are used to eating, organ meats are more densely packed with just about every nutrient, including heavy doses of B vitamins such as: B1, B2, B6, folic acid and the very important vitamin B12.  Organ meats are also loaded with minerals like phosphorus, iron, copper, magnesium, iodine, calcium, potassium, sodium, selenium, zinc and manganese and provide the important fat-soluble vitamins A, D, E and K.  Organ meats are known to have some of the highest concentrations of naturally occurring vitamin D of any food source.  Organ meats also contain high amounts of essential fatty acids, including arachidonic acid and the omega-3 fats EPA and DHA.

Liver is known to be one of the most concentrated sources of vitamin A of any foods.  In addition to containing dozens of important vitamins and minerals, it is an outstanding source of Vitamin D, Vitamin B12 (and other B-Vitamins), copper, potassium, magnesium, phosphorous, manganese, and iron, which is in a form that is particularly easily absorbed and used by the body.  Kidney is particularly high in Vitamin B12, selenium, iron, copper, phosphorus and zinc. Even though heart is technically a muscle, it also is also a superfood.  Heart is a very concentrated source of the supernutrient, Coenzyme Q10 (CoQ10, important for cardiovascular health and also rich in kidney and liver), contains an abundance of Vitamin A, Vitamin B12; folic acid, iron, selenium, phosphorus and zinc, and is the number one food source of copper.  Heart also contains twice as much collagen and elastin than regular meat (which means it is rich in the amino acids glycine and proline), which are essential for connective tissue health, join health and digestive health (see The Health Benefits of Bone Broth).

I recommend incorporating organ meat into your diet at least twice per week.  In fact, the more organ meat in your diet, the better, especially if it’s grass-fed.  Because the flavor can be challenging for some and because cooking organ meat can be daunting, I am devoting all of my recipe posts for next week to delicious organ meat recipes! (Update: you can view all my organ meat recipes here)


Fantastic post. I am new to the paleo concept and have often discussed with co-workers the benefits of organ meat. Of course, being nurse’s, they are shocked by the idea of eating the “filter” of the body. That is why I love this post because it helps me to explain it a little better to them. I must say, I have not ventured down the organ road before and look forward to seeing your recipes next week. Have a Happy Easter!

I completely understand! (I am biting my tongue on a medical professional rant right now). I find myself explaining “the liver filters toxins, but it doesn’t STORE them!”. Plus, grass-fed animals don’t have to filter many toxins, so it’s win-win! Hope you had a great Easter!

Chicken liver is also very healthy, especially if it comes from free-range chickens. Typically, the darker the liver, the more nutrient dense it is, so I’m not sure it’s quite as good as beef/lamb/pork. But, if that’s what you like, I say go for it!

Because of you, I purchased grass-fed cow heart, liver and kidneys today from our market. I’m intimidated, but excited for your recipes!

I have a history of being anemic and I’ve read that chicken livers have higher iron content than beef livers – is this true or what’s your take on this? I do prefer chicken livers as beef livers seem to always have those tough strands in them that I can’t chew! Calf liver I find has them too… I was on high-strength iron pills which I still have but I’ve read that iron pills can cause Candida to grow even faster as it thrives on it – so I stopped taking them for now as my ferritin is much better, I take one or two at a ‘certain time of the month’ but other than that I try to rely on meats for my iron now – but my ferritin levels should still go up on paleo right? Last blood work they had inched up a bit.

Yes, chicken liver has more iron than beef liver, but they are both excellent sources of iron and the cofactors to absorb and use iron (which is why it’s not as much as a problem to eat liver compared to taking supplements). Pastured chicken liver and grass-fed beef liver are even better. I recommend getting free range/pastured chicken liver if possible because the fat profile in conventional chickens is terrible (way high in omega-6). Conventional calves liver is a good option because they are at least fed some grass. If you buy liver from a good butcher those strings should be removed. When I cook liver, I usually have to remove the odd vessel here and there with a sharp knife before cooking. As your gut heals and you absorb more of the nutrients in your food, your iron levels should even out. One of the tricks you can do is to never eat nuts or chocolate with your meals (so no pistachio crusted oysters or squares of dark chocolate for dessert) because the phytic acid in these foods will hinder absorption of several minerals, including iron.

I have not seen a list nor have I compiled one (but that would be handy!). My favorite online resource for nutritional data is nutritiondata.self.com Not sure if they have all of the organs listed, but they do have the more readily found ones.

You suggest eating organ meat at least twice a week, the more the better. Do you think there is a risk of vitamin A overdose, as put forward by the government (especially for pregnant women)?

Is chicken livers the “stuff” that comes inside the whole chicken? I just bought an organic chicken. I usually throw that out but then I read your post about organ meat and I didn’t. And if so what do you recommend to do with it?
Thanks. I’m excited to give a try!

My parents served me liver once a week also and i hated it, and dont think i can handle it even as an adult. I do like chopped liver, is that ok?

I love organ meats and were always enjoying them but nowadays I try to avoid it and eat rarely. Yes, organs have lots of valuable elements but unfortunately they store heavy metals too, as well all the hormones and supplements that commercially grown animals are fed with in these days.

What about a frozen beef liver pill? How much should one consume a day? And is raw beef liver from a grass feed cow safe to take? Thanks!

Added some beef heart to my meatloaf mixture tonight. I would never have thought of doing such a thing (or had the courage to try it) before reading your blog. Thanks!

Hi Sarah,
May I put you / this article’s information as reference for an educational book I am writing?
Thank you and keep up the good work on all your wonderful information 😉

Hi Sarah,
Thank you so much for your quick response and collaboration.
I hope to have it done by the end of the year and will keep you posted 😉
All the best,

Hi Sarah-
I have vitiligo and I am thoroughly enjoying reading all of the info you have here on your site. It is SO tremendously helpful, I cannot even tell you. Thank you so much. Can’t wait for your book, I’ve already pre-ordered it!

Here’s my problem:
I’m totally, completely, and utterly disgusted with the thought of organ meats. Just the smell of liver sends me gagging and running out of the room. I am not a picky eater by any means, I LOVE veggies. I don’t like red meat, but I am willing to eat it if it helps me get better. I am looking into an animal organs and glands supplement by Dr. Ron at http://www.drrons.com. Would this be okay? and do you know anything about it?

Also, as I mentioned, I have vitiligo. Do you have any experience with this or know anyone who has gotten results from the Paleo AIP? The reason I ask is that the depigmented skin is the only symptom I have. There are no other symptoms to use as a gauge as to whether the diet is helping or not. And repigmentation can take months.

Thanks again for such a helpful site.

I’m not familiar with that supplement. What some people do is cut up liver and freeze in pill size chunks and then just swallow the frozen liver like a pill. Maybe you could get someone to chop it up for you? Freeze it on a cookie sheet so they don’t all freeze together.

I know of many people with vitiligo who have asked me questions, I can’t think of anyone who has checked back in with a status update though.

Hi Sarah,

I have read about this technique on other blogs! They usually say to do it with raw liver and then store it in the freezer for two weeks to kill the pathogens. Is it really safe without cooking it?


According to the USDA, this kills parasites (routine treatment for sushi fish for example)…. not sure about bacteria but bacteria should be low if the liver was chilled properly and frozen quickly.

You kind of discussed this, but I wanted to make sure to get a clear yes/no answer to the best of your knowledge. I do not currently have access to grass-fed organ meats (still trying to talk hubs into letting me order some online). I see what I imagine is conventional (and not organic) calf’s liver in the freezer section of my grocery store, would it be beneficial for me to consume this or other conventional organ meats, or should I wait until hubs agrees to allow me to order grass-fed (which could be a very long long time)?
Also, I have been trying to figure a way to get organ meat in me, but the idea really grosses me out and scares me taste/texture wise since I had some horrible organ meat culinary experiences as a child. If I was to freeze in pill sized chunks I would cook it first, correct? What do you think of dehydrating it in small chunks instead? Would that be more or less beneficial? Thank you so much! Your blog is so very greatly appreciated!

Hey Tawny,
What about a nice liver pate’??
You may be able to find it organic online or Wholefoods and don’t have to deal with smells… 😉

I cringe thinking about eating organ meats 🙁 I have a hard time touching raw meat; I’m not so sure I could touch, cut, cook, or eat organs.

Hi Sarah, Thanks for a fantastic article! I have a question, though as a doctor I should probably know the answer. What are your thoughts on organ meat, especially liver for pregnant women? I am pregnant (after a miscarriage so a very precious pregnancy) and am concerned about the Vit A content which I read about everywhere. I have come across one Paleo website that explains that the selenium counteracts the äctive’part of the Vitamin A, so it can still be eaten in moderation, I would love to have your experienced and scientific thoughts though..Thanks and best wishes

Congratulations! Generally, if you are eating a food that contains both vitamin A and D, you don’t need to worry about toxicity. If the animals spend time outside (even if the animals diets are supplemented) the liver contains vitamin D. Liver has the added benefit of containing vitamin K2 (the need for K2 increases with increased A&D, besides organ meat, grass-fed dairy, lacto-fermented foods and green leafy veg [because your gut bacteria convert K1 into K2] are your other food sources of k2). So, I would recommend focusing on pasture-raised liver if possible. If you can’t source pasture-raised liver, then I would definitely recommend eating it the same day as seafood (and spending time outside!). As long as your vitamin D levels are in the normal range, there’s really no reason to worry about eating lots of liver.

organ meats are the tastiest most revitalizing and invigorating delicacies on the face of the planet. eating tripe of goats and heart or gizzard of chicken along with liver (it gives you a new life and i mean literally) is the way to go. combine these with leafy green fibrous veggies and colorful citrus fruit not to mention nuts and seeds and exercise in fresh air and sunshine and you my friend have got a good thing going. and don’t forget tons of water for the skin and hydration.

Am surprised that nobody before this has asked about Mad Cow — are you confident that organs can be harvested in a way that doesn’t contaminate with marrow and brain? Because I think I’m not willing to risk mad cow disease to get the added nutrients…

Hi – great post! I wanted to ask though – is it OK to give heart to my 13 month old son? We eat a lot of grass fed meat, and he loves liver and kidney. Have yet to try him on heart.

The first thing I want to say is: Thanks for continuing your great work! I know it means a lot to many people. Secondly: I have decided to go “paleo pescatarian” due to the fact that I want to avoid eating food cultivated in the modern industrial system as much as possible (mostly for health reasons, but it would also be nice to avoid such cruel and unsanitary practices if possible) and also due to the concerns the WAPF and others have raised in regards to pork consumption, the animal I have the greatest access to. In addition, where I live (an East Asian country) there is simply no access to pastured animals. There is, however, abundant accesss to affordable wild-caught seafood of all types. I also have access to grass fed butter and ghee imported from New Zealand. My question is: What if I don’t have access to beef or chicken liver, only conventionally raised pork liver (which I am very concerned about continuing to eat, due to the reasons I stated above)? Do you think there is a viable way to get all the nutrients I need without beef/pork/chicken liver? I would be willing to eat liver once every two weeks or whatever as a compromise for my health, I simply have concerns about factory-raised pork that is inhibiting me from continuing to do so.

I think concerns over factory-raised pork are valid, especially looking as some of the studies I’ve seen out of East Asia. All of the nutrients in liver are also densely found in shellfish and fish where you’re eating the bones and organs, like sardines or herring. So, I think you can do very well on a pescatarian diet eating lots of fish and shellfish, as much variety as you can source.

I believe my liver may be less than perfect from too much partying……However I do plenty of livers and kidney ever since I was very young. Think it may have helped more than I know????

I’d been eating a little regular lamb liver and a little more regular lamb kidney everyday for a while and they were probably cooked to an inner temperature above 160 fahrenheit generally because I tested it with my steamer to make them above 145 fahrenheit as close to it as possible and the best result came with 10 minutes which made them close to 160 fahrenheit if I remember correctly. A few times they weren’t cooked as usual probably because the cover wasn’t properly placed and after eating the liver which was more obviously less cooked than other times than the kidney, I had some joint pain. Then some day I couldn’t find any lamb kidneys and didn’t eat kidneys for a while and then I bought and steamed some lamb kidneys the same way again and when I ate them I had some joint pain again though they were cooked the same way without giving me problems before. But I kept eating the kidneys without having a problem again. Are there any possibly helpful interpretations for my experiences ? Organic/grass fed organ meats aren’t available where I live and I’ll probably switch to regular chicken livers instead of regular lamb livers for more methylated folate. Thanks in advance.

If you kept eating the kidneys without having a problem again, I’m guessing there was something else causing that joint pain (stress, a bad night sleep, some other food…). If it was the lamb kindey, that would probably be a food intolerance. The best plan in that case is to rotate your proteins (basically, give lamb a break).

I love this because I just made veal heart AND chicken liver last night. My body was craving organ meat. Which is strange. I must be malnourished. I have ulcerative colitis and have been experiencing flare-like complications for about 2 weeks. I guess this was my body’s way of saying “fuel me well!”.
It’s hard to find grass-fed organ meat near me. I buy regular, but is this hurtful to my body in any way? Do you suggest eating less of it per week if it’s not grass fed?

I think it’s better to eat conventional organ meat than to eat no organ meat. Studies show it’s very safe, although the fat profile won’t be as good as grass-fed (but you can balance that with seafood and you’d have the same issue if you replaced it with conventional muscle meats). All this to say, no, it’s fine to keep eating them.

Hi – great post. One question though, are high levels of arachidonic acid a good thing? From what I’ve read previously, it can increase inflammation? I have psoriasis, so had previously cut out a lot of red meat etc. (grass fed or otherwise).. thanks

Well, it’s an essential fatty acid component of all cell membranes and you definitely need it, but no, you don’t want high levels. That being said, as long as you’re eating seafood, there should be no problem with eating red meat, especially grass-fed.

[…] I am so fascinated with our reactions to old school nourishing, wholesome food these days. Especially when it comes to eating nose to tail. It blows my mind that in such a short time people have forgotten what real food is. And that, for example, the boneless, skinless chicken breast you enjoy so much from a nice, clean package was once a part of a live chicken, who just so happens to have two very delicious feet! (let’s also not forget the incredibly nutrient dense liver too) […]

You said that organ meat is not bad for gout sufferers. My Doctor that is treating my gout, was very specific that I should avoid it along with sardines, herring, anchovies, etc. I would like to know the rationale behind both opinions, science based if possible. I LOVE organ meats, always have, and have good access to grass fed meats. Just not willing to go through the pain of another attack. I am on medication to lower purines, but my Dr. still thinks I should avoid those specific foods. TIA

I have a VERY leaky gut (SIgA is 2)! I hate seafood and organ meat! So how do I still heal if I’m not eating these things? I am following an AIP diet (minus the chicken because my food panel showed chicken to be reactive). My naturopathic doctor mentioned dessicated liver since I’m not doing the organ meat. Is that beneficial? Do you have a brand you recommend?
Any recommendations on what to try for seafood? I tried mahi the other week and i just can’t take the smell!

Sarah does not have recommendations for liver pills, but she has recommended cutting up raw liver into pill shapes, flash freezing it, and swallowing those: http://empoweredsustenance.com/the-easiest-way-to-eat-liver-no-taste-no-fuss

As for seafood, how it smells depends on the type of fish, how fresh it is, and how you cook it. You might try milder fish like tilapia or salmon. Cooking fish with a bit of lemon and/or herbs can help reduce the smell. – Christina, Sarah’s assistant

Not a big fan of the organs listed, but I’ll eat a whole beef tongue by myself. 🙂 Thankfully US Wellness carries them. They are great grilled or pan sauteed!

Jessica, I must try pan frying & grilling tongue. I do like to prepare my food fresh. I crockpot my beef tongue and find there is a very tight sweet spot between tough and mush.

I am, the liver king, if I may be so boldly proud. I eat it every day and I like it raw in the middle. Heart is my second fav meat. If on a budget, these meats are quit inexpensive. However, I only purchase my liver and hearts from certified butchers who know what they are doing.

Livers, I have on good authority, are factory sliced and crammed into large bags, sealed agains air to be shipped to grocery stores. The bags are inspected for traces of cancer. Disqualified bags are sent to be rendered for dog food. But what if the cancer evidence is not against the visible side?

I highly recommend everyone always check out a good butcher. We have both Chinese and Muslim butcheries in our area and that is where I head. Both have high standards for ‘fresh’.

Sliced, washed, cloth dried and quickly air frozen, then wrapped tight against air penetration, my pre-frozen, and then cooked liver tastes as fresh as it does when first bought and cooked.
Namaste and care,

I love liver but once I tried cooking it and couldn’t eat it! I used to love it when my mom cooked liver and onions. She’s no longer with us so I guess I’ll have to try cooking it again. The other organ meats I’ll have to think about! LOL

As a Ketogenic Paleo, High fat 80%, moderate protein 10-15%, vegetables & berries 5-10% carnivore I now consume only organ meats (and fish). Lately I’ve noticed when visiting the farm, the cattle seem to be avoiding me. 🙂

I was brought up on a weekly meal (usually Fridays) of liver. While my siblings wrapped their liver in rice or mashed potatoes, tossing the mummy wrapped pieces to the back of throats (or swallowed small pieces dripping in ketchup) I chewed and enjoyed.

From what I have read it is the artificial Vitamin D that is measured and from which numbers are derived. The D in Liver is natural so much more can safely be taken. The other organ meats I consume are heart, yum, and tongue. I would like to try brains but would like it prepared by a willing gourmet and I would like to be blindfolded. Kidneys are too much work to clean and from what I have read, brains, liver and heart seem to be at the top of the organ pyramid.

I cooked liver for my ill brother and he brought out the ketchup bottle. I took it away from him. I prepared his butcher-fresh liver by first slicing it into eatable pieces, washing it in ice water to clean it of blood and then added it to some bacon and onions at the end of their light frying period. I did some quick cooking to two sides of the liver, added a dash of oyster sauced, tossed and finally added a few drops of sesame oil. The pieces were lightly browned but still pink to a little raw in the middle. I told him not to look at what he was putting into his mouth.

Just in case, I was prepared, having within grabbing distance a bucket.

Don’t know if he was telling me the truth or not, but he did say he enjoyed the meal and he finished what was on his plate.

I have found that one of the best ways to incorporate organ meats, mainly grass finished beef heart and liver, in the kitchen, is a simple meatloaf.
Take 4oz liver, 4 oz heart, and 2 pastured eggs, and puree in food processor or blender. Add garlic, onion, and your choice of herbs (i prefer basil, but rosemary is also good) to two pounds grass finished ground beef. It is a rich dish that will feed your entire family for multiple meals.
I keep a whole beef heart and liver in my freezer just for this dish, and prepare it each time our pastured meat CSA delivers a couple pounds of ground beef in our share. My fiance’ loves it, especially now that I have dialed back the liver ratio for her liking.

When I don’t want to take the time to prepare the above dish, I have found that the Smoking Goose brand (based in Indianapolis and available in specialty stores throughout the Midwest and beyond) have a wonderful pastured pork sausage called Kitchen Sink sausage that is full of organ meats. It is also fully cooked, so it is quick to prepare, or even take with you on the run. It is a favorite of mine for long bicycle tours. http://www.smokinggoose.com/KitchenSinkSausage.html

Hi Sarah!!!! I just read your book and I know how much you stress organ meats for healing our guts. I was wondering since I can’t really get ahold of grassfed organ meats regularly ( and also because they kind of disgust me especially to eat almost daily) is grassfed dessicated liver pills okay to substitute with?Btw I really enjoyed reading your book and excited to start healing my body with everything I learned from it! Paleo has helped me more than anything else I’ve tried already and when I found out about your book I have confidence that this approach will help heal my acne and eczema for good. Thanks for sharing with the world!

Oh and one more thing is celery powder okay to have?

I have the dame question as above, about liver pills. Wondering if frozen raw liver is okay as long as it has been frozen for 14 days or if you recommend cooking it and then taking it in ‘pill” form. Thanks!

curing all malignant cancers by eating animal kidneys . 150 gram cooked kidneys every day for 4 to 5 days where the cancer dissappears completely from all the pats of the body,after that use one cooked kidney every 6

[…] Now, I’m just a writer so don’t take your eating advice from me, but I’d like to point out a couple of words worrying me about this craze: Organ Meats. Some Paleo promulgators say you can eat as much organ meat as you want on this diet, in fact, the more the better. Here’s what one Paleo promoter has to say: “I recommend incorporating organ meat into your diet at least twice per week.  In fact, the m… […]

this is brutal – what kind of a world is this where you have to eat an animal’s organs to be well? Maybe this is why aliens are reported to maintain vats of human parts and organs in solution, and there are numerous cases of human mutilation (covered up) where the organs are sucked out through a small laser precision hole and the anus is cored out. They have to eat to, after all. Look at it from this side of the equation and, ah, maybe the light begins to dawn that the creator of this realm is a vicious psychopath. I think I will stay sick, because I am not eating that sh*t.

I was wondering about chicken gizzards. I know they are considered an ‘offal’ but how do you cook them? I have only ever had them deep fried. Thanks!

Is canned cod liver considered as “offal” or as “seafood” when it comes to the recommendations of weekly intake made in The Paleo Approach?

[…] Organ meat is rich in nutrients that are not found in conventional cuts of meat; they are like meat multivitamins! Liver is high in vitamin A which helps strengthen teeth and the immune system. Bone broth is also a very nutrient dense food and can help heal leaky gut and other digestive problems. If you would like to learn more about the health benefits to organ meat and how to include them in your diets, check out this article! […]

[…] Organ meats like liver (especially if grass-fed) contain Vitamin D, tons of vitamin and minerals, and more glycine than muscle meat.  Just because you don’t love liver, doesn’t mean your child won’t.  It’s a soft meat and many young kids find the texture more enjoyable than muscle meats.  If your child isn’t a big fan, check out my recipes for hidden-liver meatloaf and hidden-liver Turkish meatballs. […]

I would recommend to look for anticucho recipies. I buy a beef heart once in a while from the farmer’s market; and I put it cup in chunks and marinated with Peruvian hot-pepper pastes (Aji Panca is the main one; but I also add Aji amarillo and Rocoto). The marinate bath is mainly out of white vinegar, but I add wine too, a lot of cumin, salt and fresh ground pepper; a lot of fresh garlic is a must; also add dry garlic (I mean why not). The trick is to add a paste of oil, aji amarillo, chopped cilantro, chopped parsley and dry garlic while grilling; or right before putting it to broil.

Play around with the recipes, and you can find Aji Panca, Amarillo and Rocoto in Amazon. And if you refuse to put Peruvian Aji; please DO NOT CALL IT ANTICUCHO! It is going to give it a bad-rep!

[…] Before you go all… EeeeEEEeeeeEEEwwwww on me… The Paleo Mom, who’s a doctor, says that “Compared to the muscle meat we are used to eating, organ meats are more densely packed with just about every nutrient, including heavy doses of B vitamins such as: B1, B2, B6, folic acid and the very important vitamin B12. Organ meats are also loaded with minerals like phosphorus, iron, copper, magnesium, iodine, calcium, potassium, sodium, selenium, zinc and manganese and provide the important fat-soluble vitamins A, D, E and K. Organ meats are known to have some of the highest concentrations of naturally occurring vitamin D of any food source. Organ meats also contain high amounts of essential fatty acids, including arachidonic acid and the omega-3 fats EPA and DHA.” Need more reasons… read on […]

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