By Gemma Davies, CEO Folkklore

For most of us, transitioning into ‘organ meat appreciation’ is a long haul! Thankfully, there is a way to enjoy the benefits of animal organs daily, without the culinary confrontation!



The sauerkraut is bubbling happily, the kombucha’s on the brew. You’re soaking your quinoa, sprouting your seeds and whizzing up kefir smoothies like a pro. You knock back fermented cod liver oil without a wince, and your kitchen is a cornucopia of organic produce, grass-fed and finished meats, pastured butter and the best eggs, with the best yolks, money can buy.

‘I’ve got it all sorted!’ you think, with a well-deserved pat of your own back. But then you remember… perhaps with a shudder… ORGANS

Incorporating organ meats into regular fare is possibly the most overwhelming challenge for the traditional, nourishing foodie. They can be incredibly difficult to source, for a start. But once you have your hands on them there’s a whole world of new (and somewhat gory!) preparation techniques to master and tentative tastebuds to train. Sourcing, preparing and eating organ meats is a critical dietary measure, but so often skipped due to the anxiety of unfamiliarity.

Anyone who has perused Weston A. Price’s ‘Nutrition And Physical Degeneration’ or Sally Fallon-Morrell’s ‘Nourishing Traditions’ knows, in theory at least, that organ meats are some of the most nutrient-dense foods on earth. Many of the traditional cultures studied by Price praised these foods as special and sacred, prioritising them over all else. Many indigenous tribes in North America ate raw organs, particularly emphasizing liver and adrenal glands. The Swiss natives of the Loetschental Valley nourished themselves with hearty, slow-cooked stews of meats, organs and bones. The Eskimo peoples savoured the vitamin A rich livers of sea mammals and several African tribes consumed large quantities of game liver for it’s strengthening, health-reviving properties.

Organ meats have been missing from the Western diet for several generations. The flavours and textures of these foods are so unfamiliar to our palates that even incorporating liver pate into the diet can be a huge comfort zone stretch! We’re aware that there are gaps in our nutrition that organ meats could very effectively fill, but they’re just too… scary?


Developing an appreciation for organ meat dishes is certainly a worthwhile endeavor! Well-prepared brains and sweetbreads can be both delicate and delectable, and a hearty dish of liver, onions and bacon warms the cockles at a level unsurpassed! Beef heart is an incredible addition to slow-cooked stews and bolognaise sauces, imparting a deep, rich flavour that simply cannot be achieved with muscle meats alone!

But for most of us, transitioning into ‘organ meat appreciation’ is a long haul! Thankfully, there is a way to enjoy the benefits of animal organs daily, without the culinary confrontation!

Dr Ron’s Ultra-Pure Organ Delight is essentially an organ ‘multi’, sourced from organically raised, grass fed New Zealand cattle and lambs. Taking 6 capsules of Organ Delight is equivalent to consuming around 30g of fresh, raw organ meat – ease and convenience for those wanting to bring the nutrient density of organ meats into their daily intake.

Dr Ron’s Ultra-Pure Organ Delight incorporates the following organ meats into one capsulated product:

Heart (Bovine, 480mg): the richest known food source of CoQ10, a critical nutrient for cardiovascular health.
Liver (Bovine, 480mg): particularly rich in vitamin A and vitamin B12
Thymus (Lamb, 480mg): a gland involved primarily in optimal immune function, and a rich source of proteins that stimulate natural killer cells
Brain (Calf, 480mg): considered one of the best sources of healthy oils in land-based animals
Kidney (Bovine, 240mg): particularly rich in iron and B-vitamins
Spleen (Bovine, 240mg): a rich source of key nutrients for immunity and blood health
Pancreas (Bovine, 240mg):a rich source of critical digestive enzymes
Adrenal (Bovine, 240mg): the richest source of vitamin C in the animal body
Adrenal Cortex (Bovine, 240mg): supports the body’s production of anti-inflammatory corticosteroids, supporting glucose metabolism and immune system function

Whilst traditional peoples may not have access to the scientific data of the West, it is almost universally considered that eating the glands and organs of healthy animals supports those glands and organs in the human body. As Dr Ronnotes:

‘Radioisotope labeling studies in animals have shown conclusively that, when eaten, organs and glands selectively travel to the corresponding organs and glands in high concentrations. This research, done at the University of Scotland in Edinburgh, lends credence to the ancient practice of eating animal organs to help ensure health in one’s corresponding organs and helps explain why eating organ meats plays such a central role in traditional cultures.’

The spectrum of purely-sourced organ meats in Dr Ron’s Ultra-Pure Organ Delight is a formula that supports and nourishes tissue health in ways that synthetic and/or plant derived nutrients are simply not capable. Organ Delight offers us the assurance of regular intake of organ meats, whilst we develop an appreciation and comfort with them on our plates!

You can view our range of Freeze-Dried, Organic Organ Meats here!

And our premium Organ Delight right here!

 


About Folklore

Folkklore is the mischievous and unruly brainchild of Gemma Dee. Inclusive, evolving, eclectic and entertaining, Folkklore examines and explores ancient wisdoms, practical no-brainers and new-wave notions that can expand and accelerate your experience of being a mere human in full flourish.

Tend to your roots. Be radical.
www.folkklore.com