If you don’t know this about me already, I not only have Hashimoto’s, an autoimmune condition, but I’m also on an animal-based diet.
In fact, I spoke about what a typical day looks like for me in this video here.
What I didn’t share with you is that I also eat organ meat.
People are so weirded out by organ meats that I thought I would produce a video all about it. And on top of that, I’ve added a whole host of amazing tools in my free Autoimmune Guide so make sure to grab it by clicking here. When you do, you’ll also receive my Hair Loss Checksheet (because hair loss is a common symptom that so many of you guys struggle with!)
In fact today I’ll be sharing a heart recipe which is a great place to start if you’re a newbie and a little weirded out by organ meats.
Plus I’ll be bringing in my husband Arik who has actually started eating more animal-based which has helped him drop down 12lbs! He began this way of eating since we’ve both been on a gut protocol because as couples we tend to share things like bacteria back and forth (gross I know).
Okay so let’s begin with some questions shall we?
Why I eat organ meat
The reality is I think it’s crucial especially if you have an autoimmune condition (which I’ll talk a little more about in a bit). But first I have to start by mentioning that as humans we are so disconnected from our food source.
Think about it, we purchase boneless, skinless breasts packaged all pretty (although this shit reminds me of a maxi pad) and we select food to eat from the options available to us, options are driven by the economy.
With respect to meats in general, western society offers little choice. The clear majority of individuals choose from the muscle meats of factory-farmed beef, chicken, and pork, with a seasonal side of turkey. The product at the store bears no resemblance to the original animal. All internal organs are considered ‘by-product’ or ‘variety meat’ and are more profitable to sell as pet food or to export to other countries.
The reason why I eat organ meats and why I recommend that you do as well is that if you have an autoimmune condition you’ll also have a leaky gut and because of that, you’ll also struggle with nutrient deficiencies as well.
Organ meats are the most nutrient-dense food on the planet providing the body with the highest bioavailability of nutrients around. In fact, organs can be considered “nature’s multivitamin.”
Do organ meats taste awful?
To be completely honest, the liver is one that I know not everyone loves but in my opinion, the heart is the best-tasting organ meat that has a similar taste and texture to beef.
Okay so let’s talk about nutrition and why you should consider adding heart to your diet.
Beef heart benefits (and nutrition info)
100g of the beef heart contains:
- 7g of protein
- 3g of fat
- <1g of carbs
Now it isn’t exactly a significant source of fat-soluble vitamins like A, D, E or K because the heart is really lean and in a moment I’ll show you how to cook it.
However, the heart is a decent source of B-vitamins which is huge if you have an autoimmune condition because B-vitamins provide energy for our cells, they impact our immune function, hormones, mood and sleep.
And honestly, yes, you can take B-vitamins instead but why not save a bit of money? Organ meats tend to be cheaper than muscle meats and whole animal food sources of these nutrients tend to be better absorbed than their synthetic forms.
The heart is rich in B2 which we need for healthy hair, skin and nails.
It’s rich in mood-regulating B6 which is a key nutrient depletion if you’ve ever taken antidepressants or birth control which many women with autoimmune conditions have.
It’s also rich in B12 and folate which are powerhouses for energy.
The thing I love about the heart is that it’s rich in zinc, selenium and CoQ10.
These are all vital for people with chronic health and autoimmune conditions tend to be low in these nutrients.
Oh and from a vanity perspective, it has double the elastin and collagen than other cuts of meat which is great for your skin but also if you struggle with sore joints and muscles.
- 3 cloves of garlic
- 1.5 tbsp paprika
- 2 tsp cumin
- 1 tsp oregano
- 1/2 tsp chili flakes
- 1/4 cup organic olive oil
- 1 tbsp gluten-free soy sauce (or coconut aminos)
- 1 tbsp unpasteurized apple cider vinegar or red wine vinegar
- 1 beef heart cut into 1" cubes
- The night before mix up marinade and add in beef hearts. Then put into the fridge overnight.
- The next day add meat cubes onto a skewer and cook over a grill for 12 minutes evenly cooking all sides to brown.
- Remember not to overcook as the meat must be medium rare since beef heart is so lean!