What your body really needs (and isn’t getting)
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At some point in the last few decades, we stopped eating the whole animal.
And that might be one of the biggest nutritional mistakes of our time.
Because there’s more than just steak, filet, and ribeye.
It used to be common practice:
- Liver on the Sunday table
- Heart in Bolivian cuisine
- Kidneys in the classic British pub dish
In France, duck liver is considered a delicacy.
In Latin America, beef tongue is part of everyday cooking.
In Asian cuisine, kidneys, stomach, and intestines naturally end up on the plate.
This is not poverty food.
This is intelligence.
A 2022 analysis ranked organ meat at the top, measured by micronutrient content per calorie, outperforming leafy greens and other protein sources. This is not a detail. This is a paradigm shift.
Liver is rich in vitamins A and D, which regulate immune defense, mood, and cell integrity. Choline, also highly concentrated in liver, has been proven to support liver repair at the cellular level. And then there’s the heart: beef heart contains about 11 to 13 mg of coenzyme Q10 per 100 g, three to four times more than regular muscle meat. CoQ10 is the fuel for your mitochondria. Without it, no ATP production, no energy.
If your body doesn’t get enough nutrients, it turns to cortisol.
Cortisol triggers the breakdown of muscle proteins to produce sugar and energy.
This is a biochemical emergency mode that wears down the body over time.
Organs provide exactly the micronutrients that counteract this stress response:
- B vitamins
- Retinol
- Copper
- CoQ10
Retinol is responsible for proper thyroid function and is therefore essential for healthy energy production.
Less cortisol. More energy. Less chronic inflammation.
This 2023 study shows that CoQ10 is especially concentrated in metabolically active organs like the heart, liver, and kidneys—exactly where energy production and ATP synthesis in the mitochondria are running at full speed.
The animal stores its most valuable compounds exactly where it needs them most. And we no longer eat those parts.
You don’t have to eat liver every day. Start with 100 to 150 g once a week. You can easily hide heart in sliced meat dishes or Bolognese.
And if possible, buy from grass-fed pasture-raised animals: liver from grass-fed cattle provides more phytonutrients than that from grain-fed livestock.
Your grandmother would have known this.
Now you know it too.
Best regards
Your Raw Animal Team
