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. But don’t get me wrong as fresh fruit & veggies still contain lots of polyphenols and flavonoids that aren’t found in meat.
I remember my parents trying to introduce us kids to eating organ meats but we were not a huge fan! I wish they forced it on us as I consider organ meats to be one of the most of potent superfoods today! Don’t go spending your money on goji berries, expensive seeds and green powders to get your micronutrient boost for the week; instead swap for some traditional organic organ meats (liver/ kidney/ beef tongue) that will cost you half the price and provide you with more bioavailability.
In fact, you might be surprised to learn that in some traditional cultures, only the organ meats were consumed. The lean muscle meats, which are what we mostly eat in the Western world today, were discarded or perhaps given to the dogs.In general, organ meats are between 10 and 100 times higher in nutrients than corresponding muscle meats.
A popular objection to eating liver is the belief that the liver is a storage organ for toxins in the body. While it is true that one of the liver’s role is to neutralize toxins (such as drugs, chemical agents and poisons), it does not store these toxins. Toxins the body cannot eliminate are likely to accumulate in the body’s fatty tissues and nervous systems. On the other hand, the liver is a storage organ for many important nutrients (vitamins A, D, E, K, B12 and folic acid, and minerals such as copper and iron). These nutrients provide the body with some of the tools it needs to get rid of toxins.
When choosing organ meats, aim to go for animals that have been raised on fresh pasture without hormones, antibiotics or commercial feed or an organic option.
Ingredients (serves 3-4)
500g organic chicken livers (my choice was Bostock from the supermarket)
1 onion, chopped finely
4-5 garlic cloves, diced
1 can of tinned organic tomatoes
300g middle bacon, sliced thinly
parsley to garnish
Heat a fry pan over medium heat with a dash of olive oil. Saute the garlic, onions and bacon for a few minutes. Add the chicken livers and cook for another 4-5 minutes until lightly brown.
Add the tinned tomatoes then turn the heat down and simmer for 10-15 minutes until the chicken livers are cooked to your liking. Season to taste. Serve on top of some fresh sourdough, basmati or brown rice, some extra greens and garnish with parsley.