Maybe it´s what is missing in your diet, not what´s in it that matters-Thought of the day

The consumption of organ meats has fallen out of favor in the West, unfortunately since liver, kidney, heart and other animal organs from naturally raised, grass-fed animals are some of the most nutrient-rich foods you can eat.
As I´ve written before and you can read about in details on this website, organ meats can be considered to be a nutritional powerhouse.  In general, organ meats are between 10 and 100 times higher in nutrients than corresponding muscle meats. Traditional diet eaten by our ancestors included high amount of fat-soluble vitamins, such as A and D. These fat-soluble vitamins are present only in animal fats— butter, lard, egg yolks, fish oils, and foods with fat-rich cellular membranes such as liver and other organ meats. These are the very foods that have been and still are shunned by Westerners as unhealthful. The organ meats went out of fashion and have unfortunately  been unfairly demonized, thanks to some persistent dietary myths, including beliefs that animal fat and cholesterol are bad for your health. As more studies on this matter are conducted, experts in this field are slowly coming to the conclusion that nothing could be further from the truth!
In addition to the nutritional value of the organs mentioned above, many cultures believe that eating organs from a healthy animal supports the organs of the consumer. This idea of “like heals like” means that the best possible protein and other synergistic nutrients for a gland, organ, or tissue can be obtained by eating that particular gland, organ or tissue from a healthy animal. Experience has shown that eating organs will support natural function of the body and nutritional benefits of organ meats are now being confirmed by modern science.

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