Loving Liver: Why Organ Meats Must Be on Your Table

September 16, 2019

I have to giggle every time I get a large liver order from a regular female customer. I know that means one thing, and yet I patiently wait for her in person bump to show or Facebook announcement that she's expecting. I may even get that order before she calls the midwife or OB, and it is SO exciting (for me, that is). 

I love that our customers are so educated on what they need for a healthy pregnancy and newborn. And for those of you who don't yet know about the importance of whole food nutrition, particularly organ meats during (and after) pregnancy, this post is for you. 

It's no secret that we are nutrient deficient today. The Weston A. Price Foundation (WAPF) has studied the deficiencies in developed society extensively, and has a somewhat uncommon suggestion for those in the childbearing years: eat your organs!

Okay, not "your" organs, settle down. But, animal organs. We are accustomed to only eating muscle meat today, and some of us only "white" low-fat meat. And, nothing could be further from what's best for us - and our growing bellies and babies. They suggest for pregnant mothers to consume 3-4 ounces of fresh organ meat, ideally liver, per day during pregnancy. These organs contain many more nutrients than their muscle counterparts. 

In addition to organ meats, WAPF suggests daily lamb or beef, lard or tallow, egg yolks (known to create strong sacs in mothers), butter, cod liver oil, coconut oil, bone broth and raw milk (shown in studies to alleviate pain during childbirth!). Yes, that's a lot of protein and fats. And you need it. They believe it takes 2-3 years for a woman to build back her stored nutrients given during pregnancy, even with a good diet. 

It's actually a great idea to start this diet before getting pregnant, and consider doing a detox, as well. That way, you will surely have a healthier pregnancy. 

Now, let's talk about the taste...and smell. It isn't for everyone. It's okay if you simply cannot stomach liver. You may find that adding some ground liver (throw a few chunks into a blender) in ground beef masks your ick factor, or you can always resort to an encapsulated option. But, fresh (and raw) is best. You can also try out a different organ, such as the heart. Those who are put off by organ meats typically struggle most with the liver, it seems. 

In decades and generations past, we grew up eating the entire animal, and you can still find many who love organ meats over the muscle meats which are accepted today. It's an acquired taste, and respect. 

I know most of you know this, but do not use organ meats from conventionally-raised animals. For all the reasons above, you will end up with toxins rather than nutrients. 

Below is a tasty Liver Pate recipe from Kate Jones!


Ingredients
1/2 cup + 2T ghee (or other fat of your choice)
1 very large onion
2 garlic cloves
14oz liver
1 tsp salt
1 1/2 tsp allspice freshly ground (I don't always put this in)
1/4 tsp ground black pepper
2 tsp whipping cream (or milk alternative) (I also leave this out at times).

Instructions

Roughly chop onion & cook on low heat until caramelized,  about 20 minutes. Slice the liver, removing any membrane, chop garlic & add to onion for about 5 minutes. Using a slotted spoon, remove the onions & garlic to food processor. Cook liver on medium heat in remaining fat, until no longer bloody. Let liver cool for a few min & then add to food processor. Add salt, allspice, pepper & cream. Blend until smooth. Line a container with parchment paper if chilling to harden & slice or place in Mason jars and scoop out by the spoonful like we do!

Isaiah Olson

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