Throughout human history, organ meats—often referred to as “offal”—have played a central role in traditional diets around the globe. Far from being just scraps, organs like liver, heart, kidneys and even bone marrow were prized for their dense nutritional content and flavor. In fact, many traditional societies, including Native American tribes, revered organ meats, consuming virtually every part of the animal out of both necessity and respect for the life taken. Today, however, organ meats have largely disappeared from our plates, replaced with a cultural preference for muscle meats and highly processed foods. The consequences, both in terms of nutrient intake and culinary tradition, are significant.
Why Organ Meats Matter for Nutrient Density
Organ meats are nutritional powerhouses. They are not only rich in high-quality protein but also concentrated sources of essential vitamins and minerals that our bodies rely on. Here are some key nutrients found in abundance in organ meats.
- Vitamin A: Particularly high in liver, vitamin A supports healthy vision, immune function, and skin health.
- Iron: Organ meats provide heme iron, the most bioavailable form, promoting healthy blood cells and preventing anemia.
- B Vitamins: Liver, heart and kidney are packed with B vitamins like B12, B2, and folate, supporting energy metabolism, brain health and proper cell function.
- Trace Minerals: Zinc, copper, selenium, and others are plentiful in organ meats, all playing vital roles in immune support, hormone balance, and antioxidant defense.
- Healthy Fats and Amino Acids: Organ meats offer beneficial fats and amino acids that aid in everything from heart health to hormone production.
Nutrient Deficiencies Without Organ Meats
When we exclude organ meats from our diets, it can be challenging to reach optimal levels of certain nutrients, even with a well-balanced diet of whole foods. Over time, subtle deficiencies may show up. Often this reveals itself with symptoms like low energy levels, compromised immune function, brittle hair and nails or difficulty concentrating. This quiet drain on health and vitality is something traditional cultures—those who consumed the “whole animal”—rarely faced. Their diets naturally included the very nutrients we now struggle to obtain through the standard Western diet.
The Traditional Approach: Waste Not, Want Not
Native Americans, like many other indigenous communities, made no distinction between what was “offal” and what was “prime” when it came to the animals they hunted. Every edible part of the animal had its place in their culinary and medicinal repertoire. Organ meats were often considered the first choice, not an afterthought. The liver, for instance, would be consumed immediately for its vitality and strength-giving properties. This holistic and resourceful approach created a more complete nutrient intake and respected the animal’s life, honoring its contribution to human survival.
The Weston A. Price Foundation’s Support for Traditional Foods
The work of the Weston A. Price Foundation has done much to highlight the nutritional wisdom found in traditional diets. Dr. Weston A. Price’s research in the early 20th century revealed that indigenous peoples and ancestral cultures, who had not yet adopted modern processed foods, remained healthy and typically free of many degenerative diseases. Organ meats, along with raw dairy, fermented foods, and properly-prepared grains, were central to these nutrient-dense diets. The foundation continues to promote dietary guidelines inspired by the foods of healthy, non-industrialized peoples, encouraging the use of nutrient-rich organ meats to restore vibrant health.
I was happy to host the President of the Weston A. Price Foundation, Sally Fallon Morell, on our podcast, Holistic Health Heroes. See links below this article for a variety of episodes that relate to this topic.
Losing the Art of Preparing Organ Meats
Despite their many benefits, organ meats have fallen out of favor in modern times. Industrial meat production, a growing reliance on convenience foods and shifting cultural tastes have all contributed to making organ meats unfamiliar—even intimidating—to make at home. Preparing liver or heart seems daunting if you’ve never been taught how. This gap in culinary skill forces us to miss out on one of the richest sources of nutrition nature has to offer.
A Modern Solution: Organ Meat Seasoning
The good news is that reintroducing organ meats into your diet has been made simple by a product called, PLUCK. I just interviewed the founder of this company, Chef James Barry on our podcast Holistic Health Heroes (See link to episode below article). PLUCK is a seasoning made from quality-sourced organ meats. There are various flavors to choose from and you can add it as a seasoning to many of your favorite dishes—think roasted vegetables, eggs, soups and more. Now, you can enjoy the nutritional benefits of organ meats without having to learn new cooking skills or acquire a taste for unfamiliar textures.
By simply seasoning your meals with PLUCK, you take a step toward honoring the traditional wisdom of our ancestors and re-establishing the link to a fully nourished body.
Ready to Try PLUCK? Get 15% Off ONLINE
If you’re ready to embrace the benefits of organ meats in a modern, hassle-free way, try PLUCK by visiting their site at EatPluck.com and use my code [HHHpodcast] for a 15% discount.
With just a sprinkle, you can start improving the nutritional profile of your meals and restoring that essential element of traditional human diets.
To Sum Up: Our Nutritional Heritage
By rediscovering the importance of organ meats, we can reconnect with a time-honored tradition that supported optimal health for countless generations. Thanks to resources like the Weston A. Price Foundation, we’re reminded of the wisdom and sound nutritional principles embedded in ancestral diets. With products like PLUCK, we can effortlessly incorporate these nutrient-dense foods back into our daily routines, ensuring a healthier future for ourselves and our families.
PODCAST EPISODES that are mentioned in this article:
Podcast episode with Founding President of the Weston A Price Foundation, Sally Fallon Morell: LISTEN HERE.
Podcast episode with PLUCK Founder, Chef James Barry: LISTEN HERE.
