Liver - The Food Of Champions

We are repeatedly being urged to eat more fruits and vegetables. Somewhere between five and ten servings per day! This is because these foods are high in micronutrients; vitamins, minerals and trace elements, all of which we're probably not getting in our Happy Meals.

While it is true that fruits and vegetables are high in these health-creating nutrients, an oft overlooked source of the very same vitamins and minerals is meats and organ meats - liver in particular.

Looking at the comparison chart for micronutrients in apples, carrots, red meat and liver, both red meat and liver surpass apples and carrots in every nutrient except vitamin C. While red meat has no vitamin C, liver has four times more than both apples and carrots.


What meats and organs lack, compared to fresh fruits and vegetables, are phytonutrients such as flavonoids and polyphenols. Including large portions of vegetables and some fruits daily, is a must if we want to capture the wide array of nutrients nature has to offer.

Many traditional cultures ate primarily organ meats. Hollywood productions have often included scenes of hunter-gatherers consuming prized organ meats while leaving the lean muscle meats, which most of us consume, to the vultures.

Since the liver is an important organ of elimination, it is not surprising that eating an organ that is associated with poisons and toxins is at first glance not all-together appetizing. A common misconception is that the liver stores toxins. What it does store is vitamins A, D, E, K, B12, folic acid and minerals such as copper and iron.

It is essential to always chose meats and organs from pasture fed animals that have been raised on grass, not grain, as is the case with feedlot animals. Organic meats and organs will also be free of antibiotics and hormones.

It is difficult to beat a meal comprised of liver and green leafy vegetables when it comes to micronutrients. These are the foods of champions. Your grandma knew what she was doing. Raising a champion