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Organs Questions

Organs

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by 70 · May 13, 2014 at 8:01 PM

Hi guys, I am from montreal quebec in canada and I am tight on the budget. I wanted to know if it is Ok for my health to eat conventionnal organ/offals/liver meat from chicken and Beef(cattle). I am afraid that organ meat or liver... (more)

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admonisher 0 · May 13, 2014 at 8:01 PM

ok but is organ meat from grain fed animal safe to eat?

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by -2 · March 20, 2014 at 10:01 PM

Hi I am curious about trying other organ meats besides liver or kidney. These 2 I have tried and, frankly, don't sit well with me. I'm curious for example does stomach taste like liver? What about intestines or tongue? These would be... (more)

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mnatko 0 · March 20, 2014 at 10:01 PM

They don't sit well with you mentally or physically? Because if it is a problem with taste, you can chop the liver/kidney up and mix into a meatloaf or burger patties. You won't be able to taste it.

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by 343 · April 21, 2013 at 10:07 AM

Hi fellow Brits, Hoping someone can shed a little light on this for me. I know that Morrisons makes a big deal about being the only UK supermarket whose in-house butcher uses only British meat. However, I'm not sure about what this means in terms... (more)

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by 150 · February 27, 2013 at 5:48 PM

They say different yogasanas helps massages internal organ while the others say it's just intuitive conclusions. As in doing camel pose, they sometimes say you get your ovary "stretched and massaged" - is it really possible? What do you people think? (more)

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Robert_13 0 · February 27, 2013 at 5:48 PM

Why not, it makes sense that along with muscles/joints your exerting pressure on your organs aswell, apart from hiking Yoga is the only exercise i do I definitely get a lot of gas released doing upward/downward dog, implying my digestive organs... (more)

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by 2198 · September 21, 2012 at 6:22 AM

Aside from fats that are important co-factors for many vitamins and nutrients, how much, if any nutritional benefit is lost in taking dessicated (powdered) organs like liver, heart, thyroid etc?

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Amy_B_ 0 · July 12, 2012 at 1:08 PM

Not sure what the nutritional differences would be, but a lot of people take "liver supplements" by chopping up a beef liver into tiny pieces (about as big as a pill/tablet), freezing them, and then swallowing a couple of 'em whole. I'm not quite... (more)

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by 4176 · May 25, 2012 at 9:57 PM

I have terrible skin, it's dry, red, uneven, slight acne, dark circles etc As skin is an organ does this mean my other organs are suffering too, i just can't see it? (other than how i feel of course)

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ROB_3 0 · May 25, 2012 at 9:57 PM

I feel great but my skin looks like shit...so I don't know.

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by 131 · August 27, 2012 at 9:59 PM

OK the thought of brains and liver kind of freaks me out - but if I were going to start incorporating some real Paleo foods like this into my diet - what to ask the butcher for first, and how to prepare it to ease myself into stuff like this? I... (more)

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Eric_12 0 · August 27, 2012 at 9:59 PM

Liver with onions is good. I would skip on the brain.

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by 5809 · May 02, 2012 at 7:01 PM

I've recently been thinking about what it means to be an organ donor, in the context of a healthy life. I'm not sure my organs are in great shape, but I think I should still change my license to donate. Does your religion prohibit organ donation? (more)

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Doctors_on_Call 0 · May 02, 2012 at 6:07 AM

Doctors on call Thanks for such a great discussion. i think every person should donate blood to save the life of someone.

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by 840 · May 14, 2013 at 10:55 AM

I'd like to add more seafood to my Paleo diet, and as part of this I've tried cooking the whole fish a couple times but to be honest I really don't know what I'm doing... Hopefully there's a fish monger on here that can enlighten me? I know that... (more)

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greymouser 0 · March 21, 2012 at 1:53 PM

1) What parts should we avoid and why? (Gills, Guts) It depends on your preferences, and food presentation. I generally do not eat "guts". However, if I see the roe sack, I may reserve it and use it as a tasty treat. I sometimes eat fish livers,... (more)

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by 435 · December 07, 2011 at 4:28 AM

What was the reasons organs became unpopular? Liver makes sense. What about the others? Especially in the US, when and why did we switch exclusively to consuming only muscle meats?

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Bread_Eating_Beelzebub 0 · December 07, 2011 at 3:41 AM

I own hundreds of cookbooks from different eras and I think offal sort of hits the back-burner in the 1920s or 1930s when the cattle industry consolidates, making relatively cheap pre-packaged easy-to-cook muscle meats available and leading... (more)

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by 2439 · September 29, 2011 at 9:32 AM

Im surprised that I like this fish head stew recipe. I think I would have dry heaved thinking about eating a fish's head before. Super cheap too. http://donmatesz.blogspot.com/2011/01/my-meals-budget-primal-fish-head-soup.html I also really dig... (more)

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Cave_Tomboy 0 · September 29, 2011 at 8:06 AM

Sardines used to make me gag, now no problem. I'm not up to calves liver yet, but chicken livers -- yum. Couldn't do that before. I'm on the hunt for a heart now. I think I could handle that. We'll see if I ever get to intestines. Doesn't seem... (more)

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by 77348 · August 11, 2011 at 3:38 PM

Hi, my question is: does a limited diet furnish adequate nutrition to sustain life and-perhaps- to enable one to thrive? A proposed diet is as follows: Cheese(hard cheese preferably) eggs(free-range) butter(pastured/cultured) liver(or other organ... (more)

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dzone 0 · August 11, 2011 at 3:38 PM

i think you need to add in a better source of n3, like fish.

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by 18437 · August 02, 2011 at 9:19 PM

We know eating organ meat, preferably from a good source is beneficial. Is just adding liver to your diet good enough? Is there a very good reason to go out of your way to get the kidney, heart, brain, intestines and so forth on a monthly basis? (more)

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Stabby 0 · August 02, 2011 at 7:31 PM

Liver is "good enough". But I think you should make a point of eating all of them if you can. They provide a diverse array of nutrients and you will be better off for it. Spleen provides way too much iron so I don't really think people should eat... (more)

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by 126 · June 09, 2011 at 4:46 AM

I ordered a box of ground up grass-fed beef organs(heart, liver, kidney, lung-trachea, tongue, spleen, and cheek meat) from a meat company that delivers near where I live(creston valley meats). It specifically says it's for dogs, but is there any... (more)

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Sara_5 0 · June 09, 2011 at 4:46 AM

I would call and ask THEM that.

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by 667 · May 01, 2011 at 4:03 PM

I read a lot of good things about organ meats and wouldn't mind eating it. I'm just concerned with some issues, which I don't know are totally true: BSE/'Mad Cows Disease' and equivalents. The prions causing this disease are said to be in organ... (more)

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becker 0 · May 01, 2011 at 1:59 PM

Fattier tissues will accumulate more lipid-soluble toxin, and muscle is far less fatty than most organs. You're right to assume that most organs will build up more of these toxins than muscles. Buying organs from animals that have been minimally... (more)

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by 1776 · November 07, 2011 at 7:22 PM

it's hard to phrase, but in the "wild", how do predators (either man or animal) eat their prey. in a blog about bone marrow, sisson states that the order is marrow, liver, kidney's heart, muscle meat... leaving out all sorts of parts such as the... (more)

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Huey_1 0 · October 24, 2011 at 6:46 PM

To the devil goes the hindmost. It all depends where you are in the pecking order. The fearless hero got the heart, probably, just as a matter of ritual. The slaves got the chitlins. Between those two, it would change day-to-day, case-by-case, I... (more)

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by 4073 · March 28, 2011 at 3:18 AM

There are many threads on here about how some folks just cannot learn to like beef liver no matter how they prepare the organ---masking recipes and marinades, spicy raw shakes, holding the nose and just choking it down, or even slipping it into... (more)

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Jack_Kronk 0 · March 28, 2011 at 3:18 AM

very cool idea. could be a brilliant hack leah. i support your quest. what do you all think about the fact that we would be swallowing 'unchewed' whole food? would our stomachs digest the meat sufficiently?

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by 1681 · October 10, 2011 at 2:32 AM

Organs keep exploding when I microwave them. Some cooked kidneys diced into squares, reheated for not more than 2 minutes, exploded so much as to knock a paper towel off that was covering the bowel and make a large mess. I've had similar... (more)

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air_hadoken 0 · October 10, 2011 at 1:25 AM

Why not microwave some bone broth to boiling and then cook thin slices of organs in it? Like pho without the noodles...

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by 4073 · March 22, 2011 at 1:20 PM

If one was over-fat and mal-nourished, then subsequently turned their health around with proper nutrition, weight bearing exercise and supplements (magnesium, D, K2), is it possible to weigh more, but measurements and body fat percentage remain... (more)

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Kaz 0 · March 22, 2011 at 5:16 AM

Regarding bones, yes, I imagine they would become heavier as they heal and repair. A simple google search confirms my hypothesis: Reversal of low bone density with a gluten-free diet in children and adolescents with celiac... (more)

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by 1681 · January 31, 2011 at 6:45 AM

When wild, meat-eating animals make a kill, what organs do they most prefer to eat? Does a single animal, say, prefer liver one day, but then specifically goes for heart the next, and yet another organ on another day? Or do they have a hierarchy... (more)

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Kirik_Jenness 0 · January 19, 2011 at 3:22 AM

This link might be a good start for you... hopefully! http://en.allexperts.com/q/Wild-Animals-705/Wild-animals-preference-organ.htm (more)

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by 3482 · January 07, 2011 at 1:14 AM

What are some of the less popular or unusual organs out there to try other than the well known brain, liver, kidneys, marrow and tongue? I'm interested in those that we only very rarely hear about, yet would be a regular part of a traditional... (more)

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Alan_1 0 · January 05, 2011 at 12:04 AM

I tried ox heart the other day. HUGE organ and very tasty. The butcher suggested baked but I ran it through the food processor and used it like ground (minced) meat for patties etc. Delish and very cheap too. Also chicken livers pan fried with... (more)

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by 216 · December 19, 2010 at 9:53 AM

Hi Guys, I am after the anecdote of Australian Aborigines preference for every organ and entrails of an animal over the muscle meat? It may be from Western Price Thank you.

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Cave_Man_Mind_3 0 · December 19, 2010 at 9:53 AM

Thanks guys, I'll have to keep looking. For relevance here is an amazing article written by Sally Fallon (with lots of references): http://editor.nourishedmagazine.com.au/articles/australian-aborigines-living-off-the-fat-of-the-land (more)

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by 22684 · November 20, 2010 at 8:05 PM

I'm buying the entire cow, previously only purchase halves/quarters. On these I could request steak thickness but not really much else and just got a mix of steak/roast/ground/stew If you were giving specific instructions to a butcher. For... (more)

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Vee 0 · November 20, 2010 at 12:10 AM

Ambimorph gave some great advice. We feed our dogs raw as well and I'm pretty sure the only way you'll get all the offal for your dogs is to be present during slaughter with a few buckets to collect what a butcher would normally send to the... (more)

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by 10170 · April 03, 2013 at 4:07 PM

Today I saw that in the asian food shop they sell chicken hearts and livers. Two questions: Is it a good idea to try these? Or is it meant as cat and dog food? Do you have any favorite recipes or ideas on how to prepare them?

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HealingMaven 0 · April 03, 2013 at 4:07 PM

Chicken hearts make an amazing bolognese sauce. Freeze some for about 20-30 minutes, just enough to firm them up, and then pulse 8-10 times in a food processor. (This is the alton brown technique for grinding your own meat.) THen brown in a... (more)

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by 1648 · May 16, 2010 at 3:39 AM

How much offal is too much offal to eat? (For the average person, I know n=1 everyone is different, etc.) I am fortunate to live in a plentiful land (that goes by the name Argentina) where there is lots of meat and offal of every type in every... (more)

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Finn_1 0 · May 16, 2010 at 12:33 AM

The only risk I've seen mentioned is with liver, and only because of the high vitamin A content. I eat about 2 lbs of liver one week and notice my skin felt a bit sore and started peeling, which is supposed to be an indication of over-doing the... (more)