Raw organ meat

Question
Hello Geof,
My wife and I enjoyed reading your responses to the various questions you've recieved.  I have a question regarding your diet.  I've begun eating raw meat.  I started out eating pemmican made from muscle meat and suet.  I felt much better but now have an innate desire to pursue eating JUST raw organ meat.  I've begun this process and have already noticed a tremendous amount of benefits!  What do you eat each day?  What are the various organ meats that you eat and which do you enjoy most?  Lastly, are you at this point in time eating 100% organ meat or do you still have some muscle meat?
Thanks Geoff!  My wife will also be asking you a question!
Joe

Answer
Actually, I do  eat  quite a number of muscle-meats, mainly in the form of wild fish/wild shellfish and  I even eat (raw) wild hare very often, and I occasionally eat a little free-range turkey beast-fillet or a bit of venison haunch or some minced beef from time to time . However, my main focus is on raw(organic, grass-fed) organ-meats(6:4 ratio or above of organ-meats to muscle-meats?)

The range of organ-meats I eat includes bone-marrow(my favourite, re taste,  and the healthiest, in my opinion of all organ-meats- try to get raw marrow from the lower leg, if at all possible - it's much tastier)-  brain(I've got used to it, yet  it's a bit bland, but I include it as it was the main  Palaeolithic-era  food for humans other than raw marrow), "sweetbreads"(aka thymus/pancreas - half of these glands are inedible, and the rest is bland, I only include it as an afterthought)-  kidney(love the taste of it, and it really helps, re health) - heart(very effective, full of coenzyme Q10 etc.,  and I quickly grew to really like the taste  over time, though at first it seemed a bit bland). Raw liver is one of the organ-meats I don't like the taste of much, and, along with some other RPDers, if I eat too much of it regularly, I tend to get diarrhea-like effects, as though my body has sensed that it's already got way enough nutrients from that organ-meat - I do eat c.200g of raw liver every 3 to 6 weeks or so, though, as it's OK in small amounts. Tongue is also very useful, as it  has a lot of raw animal fat in it, and is extremely tasty, if fresh. I also like suet, but rarely find suet with the right taste/consistency.

(Brain is very difficult to get hold of after the BSE hysteria in the media. I am only able to get hold  of grain-fed pig's brain, otherwise virtually every other food I buy is either from wild or organic, grass-fed  sources, with the exception of free-range turkey breast-fillets and eggs, as the latter are nearly always partially-grain-fed, even if organic.)

I've tried a few other organ-meats such as lung(hated the taste of the cartilage) and I think I've once or twice had spleen, which was tasty, as I recall. But otherwise, I haven't bothered to expand the range, as I far prefer what I already have available, as they have more fat-content etc.

My diet tends to be  more variable than the average RPDer, as I live in a capital city and am  lucky enough to  have local access to many cheap semi-organic farmers' markets in the UK, so I don't have a weekly standard menu, as such,  but here are some standard foods I can  eat over the year:-

swordfish
giant prawns
scallops(rarely-they're expensive)
wild hare
lobster(oddly enough, rather cheap if you know where to buy)
pig's/ox kidneys
ox/pig tongue
ox/pig/lambs'  heart
ox/beef  suet
ox marrow(very occasionally , deer marrow)
pigs' brain
Venison liver/kidney
Goose/Duck eggs(in Spring)
Wild Mallard
Wild Crabs
Samphire(in the summer)
Various Goat organ-meats

(I tend to eat raw marrow more frequently than any other food).

I should mention that I also occasionally eat out at nearby Sashimi bars and restaurants  so as to sample their raw fish dishes, such as raw mackerel etc.

Lastly, I wouldn't recommend only eating organ-meats. It's always a good idea to widen the variety in the diet as much as possible - otherwise you might lose taste for specific raw animal foods, if in too restricted a diet. Also raw fish, for example, have Omega-3 fatty acids in them, and (wild-caught)shellfish have  a very high vitamin/mineral content as well , so some muscle-meat  can be useful.

However,(most) organ-meats have far more nutrients in them, weight for weight, than most muscle-meats - especially, if they're high in fat such as tongue, marrow, suet etc. The other advantage is that organic, 100% grass-fed organ-meats aren't much liked by visitors to organic markets  so that they're usually  much cheaper than most muscle-meat equivalents such as fillet/rumpsteak etc. I'm even able to get bone-marrow for ?.50 a kilo(=2.8 US Dollars(?), for example.


RPG  

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