We are off to the races with the 7 day, free online health extravaganza Real Food Con! Today, four new presentations are on deck including mine on the importance of organ meats in the diet.
While organ meat is clearly not a topic that keeps folks listening on the edge of their seats, it is nonetheless a critical aspect of Traditional Diet which most people miss in my experience. I can’t tell you how many people I’ve talked to over the years who say they eat traditionally and yet never eat organ meats at all. Traditional Cultures, almost without exception, ate organ meats regularly and placed high importance on their ability to bequeath and maintain excellent health.
It is very important to figure out how to make that aspect of traditional eating work in your kitchen routine and I hope my talk today can help that process in some way for you.
I do hope you enjoy the presentation! To be honest, I am a little nervous about how it turned out (I haven’t heard it yet .. Sean Croxton and I taped the interview last month) because we had some internet phone connection difficulties during the session that couldn’t be helped and we just had to make due. At one point, we lost the connection and I continued talking for about 5-7 minutes on a key point only to discover – whoops – I’d been talking to the air! Needless to say, I had to redo that part of the interview. Knowing Sean who is such a pro at this type of thing, the editing process was able to take care of the unintended disruptions and produce a smooth sounding interview.
The other three speakers today include: JJ Virgin of The Virgin Diet (isn’t she gorgeous? Whatever she’s doing, give me some!), Jimmy Moore of LivinLaVidaLowCarb.com talking about saturated fat, cholesterol and vegetable oils and Bob and June of Notsofastfoodtruck.com who are teaching a cooking class on Eggplant Goat Cheese Caprese, Sweet Potato Gnochhis, & Offal Meatballs (sounds delish!).
Click here to join the fun!
You did such a great job communicating the importance of organ meats! I had no idea how critical they were. I grew up on a cattle ranch and eating organ meats ,clueless about the benefits:-)
All that to say I bought beef liver after listening to your talk…I made liver and onions tonight and all three kids (5, 2, 11mon) along with my husband devoured them!!
Everyone has been on energy overload:-)
What about brain? We usually cook it Indian style and it turns out just like, if not better, than an omelette. When my mom was in college her mother would always cook goat brain for her, as it was thought in India/Pakistan that it was beneficial for the brain. Once she started medical school though, she absolutely refused to eat it after seeing the resemblance with the human brain in anatomy class- lol!
Did I see you do a youtube video where you eat a small piece of frozen raw liver every day? If so do you know where the video is? Tell us more…
Also, what are your thoughts on Brewers Yeast ? Doug Kaufmann thinks eating it is a bad idea since he believes yeast, molds and fungus produce toxins for cancer proliferation .
Loved your presentation. I wasn’t going to listen because I thought I “got” how important organ meats are. Your presentation did a good job of reminding me why they are important and how to incorporate them into our diet.
I wanted to ask: On the WAPF site, they recommend preparing pork traditionally before consuming to change the way pork coagulates in the blood. I assume that hearts are the same? Perhaps placing in a brine overnight with some vinegar before or after grinding?
And could you grind the meat in a vitamix? I know this may seem like a silly question, but I wanted to ask before I tried for obvious reasons.
Many thanks Sarah. I continue to learn much from you!
Sarah, The Healthy Home Economist
Thanks for the tip on sweetbreads .. I can actually get them fairly readily where I live due to the large Hispanic population in my area but this isn’t true in many other areas of the country. I will have to try what you suggest!
Wonderful interview with Sean on RealFoodCon!
I am really enjoying your website as well- the blog on cholesterol and the one on strep throat (need to try that peroxide but I haven’t been sick since eating Real Food!) were so informative…
Thanks again, Sarah
Of Goats and Greens
I’m listening to you right now. Luck of the draw — I’m having goat organs for dinner tonight! (Liver, heart, kidney. For some reason this beast only had one kidney???)
Re sweetbreads: We grew up with those and loved them. You don’t actually need to prep them the day before — they do need some pre-soaking in salt water, and then poaching for about 20-25 minutes before putting in whatever dish you like. There’s a membrane that you can remove — I only remove the really thick parts and the rest is fine.
Just finished listening to your Real Food Con message. I have always liked liver but didn’t know enough about it. And of course few people like it. My mother fed us beef & chicken livers growing up but I quit eating once I got married … because my husband hated it. I knew only one way to cook liver … pan fried (raised in the South) but having lived out in the PNW for 8 years and learning so much about whole foods and having the options here in Whatcom County, WA, I have been eating liver a little bit per my nutritionist. Thank you so much for sharing your information. I now feel more confident about shopping for organ meats. And I WILL sneak liver into my husband’s diet now! Question, I do purchase local pastured bison. Is the liver of bison just as valuable as beef liver? Also, according to my ND, my blood type B negative indicates that meat is good for me except for chicken. I do know that chicken is not something I prefer and tend to react to it in the way of mucous reaction after a meal with chicken. I eat organic chicken but still react. Eggs don’t seem to cause the same reaction. Anyway, just was wondering about bison liver.
Sarah, The Healthy Home Economist
Yes, bison liver is very nutritious … the Native Americans prized it highly!
I am excited to watch.. Your presentation is the one I have been waiting on…..
Sarah, The Healthy Home Economist
Fantastic email from MG just hit my inbox:
I must have grown up in a unique environment, as my mother fixed tongue, heart and of course liver. I still love chicken liver pate. I would also eat beef live with onions if I could get organic.
Tongue has a unique texture which would bother people more than the taste. And my mother’s favorite part of a chicken was the gizzard. We weren’t overly organic, she must have just grown
up with these items. Both my grandparents came “from the old country” one Holland the other, Kiev, Ukraine. And being poor Jews, I remember seeing chicken feet floating around in her
chicken soup. So much has been lost in really one generation. Thank you for all you do.