We often talk about the amazing nutrition density of organ meat and that they should be part of an optimal diet.
How easy is it, in your opinion, to overdo it with organs like liver and get dangerously high doses of Vitamin A?
According to Wikipedia, it seems it could be very serious:
In general, acute toxicity occurs at doses of 25,000 IU/kg of body weight, with chronic toxicity occurring at 4,000 IU/kg of body weight daily for 6–15 months. However, liver toxicities can occur at levels as low as 15,000 IU per day to 1.4 million IU per day, with an average daily toxic dose of 120,000 IU per day. In people with renal failure, 4000 IU can cause substantial damage. In addition, excessive alcohol intake can increase toxicity. Children can reach toxic levels at 1,500 IU/kg of body weight. In chronic cases, hair loss, dry skin, drying of the mucous membranes, fever, insomnia, fatigue, weight loss, bone fractures, anemia, and diarrhea can all be evident on top of the symptoms associated with less serious toxicity. It has been estimated that 75% of people may be ingesting more than the RDA for vitamin A on a regular basis in developed nations. Intake of twice the RDA of preformed vitamin A chronically may be associated with osteoporosis and hip fractures. This may be due to the fact that an excess of vitamin A can block the expression of certain proteins that are dependent on vitamin K. This could hypothetically reduce the efficacy of vitamin D, which has a proven role in the prevention of osteoporosis and also depends on vitamin K for proper utilization.
I recently watched a lecture with Sally Fallon from the Weston A. Price foundation where she said that most people are deficient in Vitamin A. Seems contradictory with the "75% of people may be ingesting more than the RDA" on Wikipedia. She mentions that beta-carotene is poorly transformed to usable vitamin A and I wonder if the claim in Wikipedia takes beta-carotene into account.
Considering that 100g of chicken liver has 14 000 IU of Vitamin A, it seems very easy to get too much of it. This is just from regular liver consumption, taking cod liver oil would push things even further.
I'm wondering if some people are pushing the benefits of organ meat a bit too much witch might make some people go overboard and develop problems. I guess that if we want to be as close to our ancestors as possible, we should eat maybe 80-90% muscle meat and 10% organs of all kinds. That's just a rough guess considering that animals only have so much organs to eat.
What's your opinion on the issue. Are the RDA too low for some of the fat soluble vitamins like vitamin A or should we really have organs only just sporadically?