Sun, Feb-02-20, 05:19
|
|
|
|
Plan: Muscle Centric
Stats: 238/153/160
BF:
Progress: 109%
Location: UK
|
|
Here are a couple of great articles by Chris Kresser on the subject:
How to Eat More Organ Meats
Quote:
While organ meats have gotten a little more attention in the Paleo community recently, many people still don’t quite appreciate how vital it is to include these nutritional powerhouses in their regular diet. Plus, knowing we should be eating offal and actually eating these foods are two very different things. Though some people do love the taste of foods like liver, most people (myself included) don’t like the taste of organ meats and need to be persuaded to eat them.
In an effort to help you take the plunge into eating the whole animal, here are my thoughts on the top three organ meats to start out with and why.
|
Liver: Nature’s Most Potent Superfood
Quote:
Conventional dietary wisdom holds that the micronutrients (vitamins, minerals and trace elements) we need from foods are most highly concentrated in fruits and vegetables. While it’s true that fresh fruits and veggies are full of vitamins and minerals, their micronutrient content doesn’t always hold up to what is found in meats and organ meats—especially liver.
The chart below lists the micronutrient content of apples, carrots, red meat and beef liver. Note that every nutrient in red meat except for vitamin C surpasses those in apples and carrots, and every nutrient—including vitamin C—in beef liver occurs in exceedingly higher levels in beef liver compared to apple and carrots.
|
|