Strong doses of micronutrients in animal liver can help your gastrointestinal tract function at its best, prevent disease, and support the gut barrier.
Having nutrient-dense food on her family’s weekly menu allows Janine Farzin to relax about special treats her kids get to enjoy from time to time.
That nutrient-dense food is animal organs, sometimes referred to as “offal.” Ms. Farzin first read about organ meat in “Nutrition and Physical Degeneration,” by Weston A. Price 12 years ago—it made her turn away from a mostly plant-based diet and become an expert in preparing liver and other oft-discarded animal parts for her husband and four children.
“These are the most important foods to nourish my family. These are the foods that make me feel like I can exhale when we are exposed to all the things we are exposed to—the junk at the kids’ soccer games, the packaged stuff everywhere,” Ms. Farzin told The Epoch Times. “When we eat these organ meats every week, I know we have this strong foundation.”
Because of its reputation for being a healing food, Ms. Farzin offers her organ meat dishes to nourish sick friends and family and to optimize digestion, skin, brain health, and more. In 2017 after sharing tips and advice with friends for years, she was inspired to write about her lifestyle in a blog she called “Offally Good Cooking.” It’s filled with recipes with organ meat as the main course.
Ms. Farzin’s mission is to show others that eating animal organs can improve just about any health condition, and it’s not that complicated to prepare enjoyable recipes with them.
Why Eat Organ Meats?
Two generations ago, it was common for families to eat organ meats. Consumer demand for choice cuts of meat and more plant-based eating, however, has turned this once-prized fare into a culinary oddity.
Organ meat’s fading popularity is accompanied by a similar decline in gut health. As many as 70 million Americans suffer from gastrointestinal (GI) diseases, and gut problems are disrupting the lives of 40 percent of the U.S. population, according to the American Gastroenterological Association.
