I’ve struggled with anemia my entire life and through lots of research and self-experimentation, I now understand the great importance of consuming organ meats in managing my iron levels. Turns out nutrient deficiency affects a huge portion of our population. We took a deep dive into the literature to detail all the hows and whys of nutrient deficiency and how organ meats make a huge impact.
In recent years, nutrient deficiencies have been on the rise. Some sources report 92% of Americans are deficient in at least one nutrient! (1)
Causing things like:
- Frequently feeling tired
- Feeling weak
- Digestive issues
- Hair loss
- Unusual food cravings
- And more…
But it hasn’t always been this way.
In fact, the food we eat today is a lot less nutrient-dense than the food we ate just a few decades ago.
And I’m not talking about cheeseburgers and french fries. I’m talking about fruits and vegetables.
The University of Texas – Austin found that over the last 50 years, the amounts of protein, calcium, phosphorus, iron, riboflavin, and vitamin C in fruits and vegetables have declined significantly. (2)
The aggressive agricultural methods used in recent years have depleted the nutrients in the soil. So the food grown in that soil just isn’t as healthy as it once was.
And in turn, we aren’t getting as many nutrients from our meals as our parents or grandparents did. So it’s no wonder a lot of people turn to multivitamins.
And while they aren’t necessarily harmful, Johns Hopkins School of Public Health scientist, Dr. Guallar told Harvard Health…
“While I agree that the likelihood of harm is small, the likelihood of a clear health benefit is also very small—and also we have no clear proof yet of such benefit.” (3)
Essentially – multivitamins are probably a waste of money.
So how can you get more nutrients in your diet?
Nearly every doctor, nutritionist, and health expert will agree – the best way to get the nutrients you need is in whole food form.
But we don’t all have the time to map out exactly which fruits and vegetables are rich in certain vitamins to make sure we’re eating a well-rounded diet.
If you’re someone looking to increase your nutrient intake with something that has proven benefits, I recommend organ meats.
Organ meats have been called “Nature’s Multivitamin” because they are loaded with a variety of nutrients and minerals that we need for optimal health.
Studies show adding organ meats to your diet can:
- Help retain muscle mass – They are a great source of high-quality protein which is necessary for building and retaining muscle. (4)(5)
- Increase iron intake – Athletes are prone to iron deficiency because regular exercise increases the need for iron. (6) Organ meats contain a kind of iron called “heme iron” which is easily absorbed and used by your body. (7)(8)
- Increase choline intake – Most people do not get enough choline from their diet, and it’s a vital nutrient for healthy muscle movement, performance, and mobility. (9)(10) Organ meats are one of the best sources of choline. (11)
- Helps you eat less – There are a ton of studies showing increased protein intake helps you stay fuller for longer, so you naturally eat less. And organ meats are a great source of clean protein. (12)
When it comes to specifically which organ meats to eat, there are 3 that we recommend above all else.
At the top of the list of superfoods is grass-fed liver.
If you’re hesitant to eat beef liver, you aren’t alone. There is a common misconception that liver is unhealthy because it stores toxins in the body. But this couldn’t be farther from the truth.
The liver doesn’t actually store toxins but instead processes them making them safe for your body to eliminate. Meaning there aren’t toxins in the liver making it dangerous to eat.
Which is a great thing, because it is literally the most nutrient-dense food in the world! Containing:
- Concentrated sources of Vitamin A
- A variety of B vitamins, particularly rich in B12
- One of the best sources of folic acid
- A highly absorbable form of iron
- CoQ10 which is necessary for cardiovascular health
- And more! (13)
Plus, liver has what experts refer to as an “anti-fatigue factor” that makes it a favorite of bodybuilders and athletes looking for a competitive edge.
Beef heart is one of the most nutritious cuts of meat. It contains all of the essential amino acids, as well as zinc, selenium, and phosphorus. It also has about double the elastin and collagen than other cuts of meat, which are great for supporting healthy joints and connective tissues.
But one of beef heart’s biggest powers comes from its high levels of coenzyme 10, or CoQ10. CoQ10 is an antioxidant that your body produces on its own, but its production decreases with age.
Your cells need it for growth, maintenance, and energy production. So as its production decreases with age, your energy can go with it.
Because of this association with energy production, it’s theorized CoQ10 could help with physical performance and endurance over long distances. (14)
Just like the heart and liver, beef kidney is loaded with protein and nutrients. It’s especially high in Omega-3 fatty acids, which is something your body does not produce on its own but is necessary for staying healthy.
Including Omega-3 fatty acids in your diet is linked to a ton of health benefits like:
- And more!
Because of the declining nutrient density of our fruits and vegetables, a lot of Americans are nutrient deficient. This is why so many of us say we feel tired all the time, and crave unhealthy foods.
Organ meats are some of the most effective ways to increase your nutrient intake, naturally. But, there’s one problem. While some love to put down offal and beef liver, Kelly and I DO NOT! And I don’t think we’re alone in disliking the taste of organ meats. But this does not mean that we could ignore all of their incredible health benefits and neither should you.
My favorite way to get organ meats without having to actually eat organ meats is by taking Paleovalley Organ Complex every day. It includes beef liver, heart, and kidney in easy to take veggie capsules. All the organ meats they use are sourced from grass-fed and finished cows rotationally grazed on family-run farms right here in the USA.
Organ meats like the ones in Paleovalley Organ Complex are a great source of high-quality protein, iron, choline, omega-3s, and more. These are nutrients that you need for healthy muscle recovery after exercise, high energy levels for stamina and endurance, and overall health.
If you have a favorite way to cook organ meats, or a favorite organ supplement, drop it in the comments!
Thanks for reading. I hope this helps you get into your Ready State!
1. 92% of U.S. Population Have Vitamin Deficiency. Are You One of Them?
2. Changes in USDA Food Composition Data for 43 Garden Crops, 1950 to 1999
3. Do multivitamins make you healthier?
4. Relationship between animal protein intake and muscle mass index in healthy women
5. Dietary animal protein intake: association with muscle mass index in older women
6. Iron deficiency – adults
7. Dietary determinants of and possible solutions to iron deficiency for young women living in industrialized countries: a review
8. Iron nutrition and absorption: dietary factors which impact iron bioavailability
9. Choline deficiency increases lymphocyte apoptosis and DNA damage in humans
10. Choline: an important micronutrient for maximal endurance-exercise performance?
11. Which foods contain a high level of choline?
12. A high-protein diet induces sustained reductions in appetite, ad libitum caloric intake, and body weight despite compensatory changes in diurnal plasma leptin and ghrelin concentrations
13. Recipes and Lore About Our Most Important Sacred Food
14. Coenzyme Q10
15. Omega-3 Fatty Acids
16. Omega-3 Fatty Acids and Depression: Scientific Evidence and Biological Mechanisms
17. A meta-analytic review of double-blind, placebo-controlled trials of antidepressant efficacy of omega-3 fatty acids
18. Comparison of therapeutic effects of omega-3 fatty acid eicosapentaenoic acid and fluoxetine, separately and in combination, in major depressive disorder
19. Circulating omega-3 Fatty acids and neovascular age-related macular degeneration
20. Fish consumption, long-chain omega-3 fatty acids and risk of cognitive decline or Alzheimer disease: a complex association