Why You Should Eat Like Your Ancestors: The Health Benefits of Adding Organ Meats to Your Diet

Imagine this: You’re living thousands of years ago, in the heart of winter, and food is scarce. Your tribe finally brings down a bison, and the entire group gathers around the fire. The hunters pull out the organs—the liver, heart, kidneys—and these prized parts are shared among the strongest and the leaders. Why? Because back then, they knew something we’ve mostly forgotten: organ meats are packed with nutrients essential for health and strength.

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Fast forward to today, and most of us are reaching for chicken breasts and tenderloin while the liver and kidneys get left behind. But here’s the thing—organ meats are some of the most nutrient-dense foods on the planet, and our ancestors valued them for a reason. Even predatory animals know the deal; ever watched a lion go for the liver first? It’s time we reclaim this powerhouse food.

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Why Organ Meats Were Prized by Our Ancestors (and Predators Today)

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Let’s get primal for a moment. For our ancestors, a successful hunt was an opportunity for survival, and they weren’t about to waste the most nutrient-dense parts of the animal. Organ meats, also known as offal, were prized because they provided vitamins, minerals, and proteins that weren’t always readily available. Organs like the liver, heart, and kidneys are rich in vitamin A, B vitamins, iron, and healthy fats—nutrients critical for energy, immune function, and even reproductive health.

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Even today, we can observe this in nature. When lions bring down prey, they often start with the organs, leaving muscle meat for last. Predators instinctively know where the real nourishment is. While modern diets favor lean cuts and processed foods, we could stand to benefit from taking a page out of our ancestors' playbook.

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The Nutritional Powerhouse: What Organ Meats Offer

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So, what makes organ meats so powerful? Here’s a breakdown of the most common types and why they deserve a place on your plate:

1. Liver: Liver is the star of organ meats, packed with vitamin A, B12, iron, folate, and copper. It’s known to boost energy, support immune health, and improve skin and vision. In fact, just a small serving of liver gives you more than your daily requirement of many essential nutrients​.
2. Heart: Heart might sound intimidating, but it’s a lean source of protein and packed with CoQ10, a nutrient crucial for heart health and energy production. It’s also high in B vitamins and iron, making it ideal for anyone looking to support cardiovascular health.
3. Kidneys: Rich in protein, kidneys are an excellent source of vitamin B12, riboflavin, and selenium. Selenium is especially important as it supports thyroid health, immunity, and hormone regulation.
4. Brain: Okay, brain isn’t for everyone, but if you’re feeling adventurous, it’s loaded with omega-3 fatty acids and phosphatidylserine, both of which support cognitive health. Plus, brain contains B vitamins essential for nervous system function.
5. Tongue: Not technically an organ, but worth mentioning. Tongue is high in protein, fatty acids, and essential vitamins. Plus, it’s incredibly tender and versatile in recipes.

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Health Benefits of Eating Organ Meats

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If you’re thinking, “Okay, but why should I eat this stuff when I’ve been just fine with chicken breast and broccoli?” Here’s why:

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• Boosted Immunity: Organ meats like liver and kidney are rich in vitamins and minerals that support immune function. They contain zinc, selenium, and vitamin A, which play a critical role in fighting off infections and maintaining a strong immune system​.
• Improved Energy Levels: High levels of B vitamins, particularly B12 and folate, make organ meats perfect for increasing energy production. These vitamins help your body produce red blood cells, which transport oxygen to cells, giving you a natural boost in stamina and vitality.
• Enhanced Mental Clarity: Nutrients like omega-3s and phosphatidylserine found in brain tissue are linked to better memory, cognitive function, and even improved mood.
• Hormone Support: The high concentration of fat-soluble vitamins and minerals supports hormone production and balance. If you’re struggling with low energy, mood swings, or stress, adding organ meats could provide the nutrients needed for hormonal balance.

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How to Add Organ Meats to Your Diet

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If the thought of eating liver or heart sounds like a hard pass, you’re not alone. Organ meats are an acquired taste for most of us, but there are easy ways to start integrating them into your meals without feeling like you’re dining on a biology textbook.

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1. Start Small: If you’re new to organ meats, start with small amounts. Try mixing ground liver or heart with regular ground beef. The flavors blend, and you’ll get all the nutrients without the strong taste.
2. Use It in Recipes You Already Love: A little creativity goes a long way. Add finely chopped liver to meatballs, burgers, or pasta sauces. It blends well with other flavors, so you barely notice it’s there.
3. Try Liver Pâté: Liver pâté is a classic way to enjoy liver with a gourmet twist. Spread it on toast or add it to charcuterie boards. It’s rich, creamy, and a good entry point for liver newbies.
4. Supplement: If the taste and texture of organ meats are a no-go, you can still get the benefits through desiccated organ supplements. These capsules contain freeze-dried organs, usually liver, from grass-fed animals and are an easy way to incorporate these nutrients without having to actually cook or taste them.
5. Explore International Cuisines: Many traditional cuisines use organ meats creatively. Mexican tacos de lengua (beef tongue tacos), Italian fegato (liver) dishes, and French pâtés make delicious use of these nutrient-packed foods.

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The Bottom Line: Don’t Dismiss Organ Meats

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Here’s the truth: Organ meats are some of the most nutrient-dense foods you can eat. While they may not be trendy or aesthetically pleasing, they offer a wealth of vitamins, minerals, and health benefits that are hard to match. If you want to fuel your body like a boss, adding organ meats to your diet might just be the edge you’re looking for.

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So, the next time you’re at the butcher’s counter, consider grabbing a piece of liver or heart. Your ancestors did it, the lions still do it, and your body just might thank you for it.

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