Organ Meats

Organ meats

Liver, kidneys, heart, brains, and sweetbreads (thymus gland) are all considered organ meats that were important to the life functions of the various animals, and are rich in nutrients that support life. All of these meats are sources of an excellent protein that supplies a greater amount of each essential amino acid than do most other sources of complete protein, and are a richer source of amino acids than are the complete proteins of muscle meats. This protein is essential for the growth, development, repair, healing, and recovery from disease of all bodily tissues, including muscles, hair, skin, and nails as well as being necessary for many bodily functions.

Since protein is so well supplied, these meats are especially important for anyone with high protein requirements, such as persons recovering from illness. All org meats are rich in iron, needed for prevention of iron deficiency anemia; up to 70 percent of the iron in liver an 80 percent of the iron in heart can be absorbed and utilized by the body. These meats are also rich in B vitamins: in B-1, needed for growth and normal functioning of muscles, heart, and nerve tissues; in B-2, necessary in the structure of various enzymes and for healthy eyes and skin; in B-6, an aid in the utilization of protein and fat and helpful against certain skin problems and nervous disorders; in B-12, important for vitality, for growth, and for the formation of red blood cells; in cholin, needed for the utilization of protein, for maintaining normal blood cholesterol level, and for normal fat metabolism; in inositol, needed for good appetite and digestion, and an aid against constipation; in niacin, essential for normal functioning of the nervous and gastrointestinal systems, for sugar metabolism, and for healthy skin; and in pantothenic acid, important in formation of body cells and normal skin, for development of the central nervous system, and for proper digestion.

These organ meats, especially liver, kidneys, and sweetbreads, provide a good amount of vitamin A, needed for resistance to infections especially respiratory ones for growth, good appetite and digestion, normal vision, strong bones and teeth, normal liver function, and clear skin. Vitamin A is especially important for both mother and child during pregnancy, and the normal requirement for A is almost doubled during breast feeding (as is the requirement for protein).
Organ meats are rich in minerals with liver having the richest supply including potassium, needed for the body’s utilization of sugar for energy and the storage of starch for future energy, as well as being important for maintenance of muscle tone, especially of the heart muscles, and as an aid against high blood pressure, low blood sugar, and water retention. These meats also contain  copper, needed for development of bones, nerves, and connective tissues, important in the functions of the nerves d brain, and necessary in the body’s absorption of iron d formation of red blood cells; cobalt, an aid to normal growth and appetite and to production of red blood cells;
and zinc, necessary for utilizing protein and carbohydrates, for normal functions of all tissues, and for proper formation of body cells. Organ meats also contain generous amounts of lecithin, which may aid in the breaking of fat and cholesterol so that they may be utilized by the body.

While organ meats are so nutritious, they do provide a large amount of cholesterol, which may to some extent be offset by the rich supplies of lecithin they contain. For persons with high cholesterol counts or heart problems, most of these meats are usually not recommended. Liver is so rich in nutrients that it is allowed to even high risk patients once a week.

Since B vitamins and many minerals are water soluble, organ meats should not be washed or soaked unnecessarily; recipes which advise soaking these meats in several changes of water for a couple of hours can rob the meats of much of their nutritional value. Since many organ meats are highly perishable, they should be eaten within a day or two of their purchase, or else stored frozen and not thawed until they are to be used.