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While organ meats (offal)were once a common part of many cultures’ traditional diets, they seem to have largely fallen out of favor these days. Even those who don’t have a problem with the idea of consuming organs often have somewhat of an aversion to the taste.
Although all meats contain some amount of vitamin B12, liver (especially beef liver) blows everything else out of the water, with almost three times as much B12 as kidney, seven times as much as heart, and about 17 times as much as tongue or ground beef. Organ meats are also one of the four foods recommended in Deep Nutrition for optimal gene function.
Organs, especially liver (from healthy sources) can be an important part of a pregnancy diet due to its high folate content. This is the most common objection (besides the taste) to consuming organ meats, especially liver.
As for liver for pregnant women, a study carried out in Rome, Italy, found no congenital malformations among 120 infants exposed to more than 50,000 IU of vitamin A per day (Teratology, Jan 1999 59(1):1-2). One fact that is well established is that the health of an animal largely affects the health of its organs.

Personally, I strive to eat organ meats, especially liver, once a week or more, especially when pregnant or nursing.
Often, I can find quality meats and organ meats from local farmers and just make sure that the animal was grassfed, raised on pasture and (if possible) not given grains or antibiotics.
Now that my husband and I are in our 70s, I include a liver and onions meal maybe twice a year.
Many people have unfavorable reactions to the idea of consuming organs, and for different reasons. Organs like heart and brain obviously don’t store toxins, but many people are afraid to consume liver or kidney because these organs filter toxins in the body. The job of organs like the liver is to remove toxins from the body, and as such, they store many fat soluble vitamins and nutrients needed to accomplish this task.
I will do meatloaf, meatballs or meatza with 1lb liver and 2lbs ground meat and you can still taste the liver.
This not only satisfies my craving for this meal, but I believe it does help in maintaining our hemoglobin levels.

I have a hard time with the idea of eating organs, I see them as the life force of the animal (which is why they are so good for us) which gives me an odd feeling about eating them. If such a premier food is not available, the next choice is organic chicken, beef and calves liver.
Textbooks on nutrition written before the Second World War recommended that pregnant women eat liver frequently, yet today pregnant women are told to avoid this extremely nutritious food.
I have such conflicting feelings about eating meat, I love it and believe that vegan and vegetarian diets are not appropriate or healthy but I always feel bad about eating another creature that was once living. The only ew-factor would be getting it cut up into those little pieces (I’m not a big fan of handling raw meat). I think you have to find the way to make organ meat palatable for you, as it definitely doesn’t work for me every single way.

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