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10-10-2020, 10:51 AM
Why you should eat organ meats

Odds are you’ve eaten plenty of animal-based proteins throughout your fitness journey, and more likely than not it’s been in the form of animal flesh — chicken breasts, ground beef, bison, and so on. But have you ever given thought to eating what’s inside the animal? While that may sound unappetizing, hear us out for a second.

Organ meats, such as chicken livers or beef heart, are nutrient-dense sources of food that have been consumed for countless years.

“Liver is like nutritional gold,” says Gabrielle Lyon, D.O., a functional medicine physician specializing in muscle-centric medicine. “It has high amounts of iron, Vitamin A and bio-available zinc. This is important because it’s not just what you consume that matters — it’s what you absorb that counts.”

For those who may not know, bioavailability refers to how much of a macro or micronutrient can actually be absorbed by our body. This is one of the common problems with plant proteins — only 60-80 percent of those proteins are utilized by our body, depending on the source, compared to 90 percent and up for animal proteins.

In other words, you’re getting more bang for your buck with organ meats. In 3.5 ounces (100 grams) of cooked beef liver alone you’re getting the following:

Protein: 27 grams
Vitamin B12: 1,386% of the RDI (Recommended Daily Intake)
Copper: 730% of the RDI
Vitamin A: 522% of the RDI
Riboflavin: 201% of the RDI
Niacin: 87% of the RDI
Vitamin B6: 51% of the RDI
All of that will only set you back 175 calories.

Beef heart is another great source of micronutrients, specifically with CoQ10. “CoQ10 has been shown to reduce blood pressure and improve arterial health,” Lyon says.

And kidneys are rich in the micronutrients selenium and Vitamin B12, Lyon points out, both of which are vital for overall cell health.

How to eat organ meats for beginners:

Live capsules

Add liver to ground beef

Add chicken hearts to ground chicken

If you have any questions or want an list, email RED BIRD at redsxript@ctemplar.com.