Are You Missing Out on the Most Nutritious of All Meats?
Organ meats aren’t a big part of the modern-day diet. For most of us, the last kidney we saw was being dissected in biology class.
The simple fact of the matter is this:
We’re more comfortable seeing organs on a medical chart than on the butcher’s counter.
But why is that?
How did we reach this point when our primitive ancestors prized animal organs above all else? Ancient civilizations knew good eating when they saw it, and quite literally revered organ meats for their superior nutrition.
You probably don’t think to pick up hearts or livers from the supermarket, and with today’s food industry, I certainly don’t blame you.
We’re surrounded by foods that are “too perfect,” and organs don’t fit this picture of perfectly groomed food products.
However, nutritional information doesn’t care what food looks like or what your grocery store’s marketing plan is.
Grass-fed organ meats are incredibly protein dense. In fact, beef liver provides 65% of its total calories from protein!
They’re also abundant in 2 key nutrients – zinc and iron. Plus, they’re rich sources of vitamins and minerals like:
- Vitamin A
- Vitamins B2, B3, B5, B6, B9
- Heart-healthy CoQ10
- Omega-3 fatty acids
- Powerful antioxidants
- And many more
When you compare the nutrient density of grass-fed liver against a traditional cut of steak, you get:
- Double the iron
- Double the selenium
- 16x more vitamin D
- 20x more vitamin B12
- Over 4000x more vitamin A
And that’s just beef. Look how grass-fed liver measures up to chicken:
- Double the zinc
- 4x more iron
- 40x more folate
- 80x more vitamin B12
- 322x more vitamin A
And did you know TRUE vitamin B12 is only found in animal products? Just a 4-oz portion of beef liver provides 1108% of your RDA of B12!
That becomes even more impressive when you realize B12 is a common deficiency – one that use to be fatal until scientists realized that supplementing with raw liver reversed the deficiency!
But there’s another, bigger reason why you don’t see organ meats advertised much:
With the rise of factory farming (aimed at maximizing profits), the quality of animal-rearing conditions has declined rapidly.
This is important because an animal’s health has a profound effect on the quality of its organs.
Organ meats also have a short shelf life, and retailers don’t like stocking a product that’s both hard to market and quick to spoil…even if not doing so is toying with your health.
But if we’re being honest with ourselves, the real reason we’re not eating beef heart tonight isn’t all the food industry’s fault. It’s more like the idea of eating organs is just, well, gross.
Liver, kidneys, heart and brain are an acquired taste, and their texture takes some getting used to as well.
But the fact remains that their nutritional benefits are unsurpassed in the food industry, so how do we reap all their nutrients without the taste, smell, texture or hassle of cooking?
It provides all the nutrients mentioned above and more – with none of the taste or texture.
Our tasteless capsules contain not just grass-fed beef liver, but grass-fed heart, kidney and brain as well.
And I know you’re wondering….
Our cows NEVER receive:
- GMO foods
They eat only all-natural, lush grass – they’re grass-fed AND grass-finished.
Ready to see what nature’s richest nutrients can do for you?