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Are Organ Meats Good for You?

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  • While by today’s standards some may find eating organ meats to be an unsavory proposition, most are more nutrient dense than your average pork chop or T-bone, containing high amounts of protein, minerals and fat-soluble vitamins
  • Some believe organ meats are unhealthy as they’re the filters for toxins in the animals they came from, but while they may be the filters, they’re not the storehouses; organs filter toxins and remove them
  • Eating organ meat rather than meat from muscles may decrease your intake of an amino acid known as methionine and, as a consequence, may also improve metabolic health and help you live longer
  • Concerns regarding eating too much organ meat include the potential harm from its high iron content, which can build up in your blood, and cooking it at excessively high temperatures, which can form cancer-causing compounds
  • Cooking at lower temperatures, marinating in olive oil or lemon juice and cutting away charred bits are some of the ways you can avoid the formation of harmful compounds when cooking organ meat

By Dr. Mercola

For thousands of years, people across the globe have eaten meat not only as a tasty food but to boost energy and vitality. Especially where plentiful, not only have tender fillets, roasts and juicy steaks been consumed, many have actively opted for organ meats such as liver, heart and kidney. They may not have realized it in earlier epochs, but there’s a good chance that their reliance on such “primitive” fare may have provided them with the energy, vitality and overall health to survive.

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