How Consuming Organ Meats Can Assist Longevity, From An MD

How Eating Organ Meats Can Support Longevity, From An MD

"We don't eat organ meat (in the modern diet) and are much less nourished than usual," says Shanahan. Organ meat, in particular, is an excellent source of iron and choline (an essential nutrient for brain health), both of which are common deficiencies in the average modern diet. It's also full of vitamins D, B, and zinc – no wonder organ meat has been nicknamed "nature's multivitamin".

Aside from the impressive nutritional profile, Shanahan notes that we should eat organ meat simply because our ancestors did. In fact, many ancient, traditional cuisines around the world include a fair amount of organ meat in meals. "Check out a cookbook published before 1900 and you will see recipes for every part of the animal – including nose to tail," she says.

Following this traditional food philosophy can be extremely beneficial for longevity: "Your genes need traditional food," explains Shanahan. "We should feed our genes what they expect, what they evolved from." In other words, we should eat the food that has fed man for hundreds of years. It just makes sense – it got us this far, right? Research has also shown that supplementing with the amino acid glycine (which is abundant in organ meat and bovine collagen) could extend the healthy lifespan of mice.

That said, when you eat meat you may want to expand your palette beyond lean and neat cuts – you may be missing the healthiest part of the animal.


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