Most people are turned off by organ meats, but if they weren’t so good for you, Dr. Carling wouldn’t recommend them. In this podcast episode, we share why traditional cultures prized foods like liver, bone marrow, fish heads and roe, and bone broth, and how these time-tested foods can rebuild nutrient reserves, immunity, brain function, and more.
You’ll learn practical ways to start (even if texture or taste is a hurdle), what to know about sourcing and safety (including the “liver filters toxins” concern), how to cook liver so it’s actually pleasant, and why bone broth remains the world’s #1 recovery food.
In this episode:
- Why organ meats are more nutrient-dense than muscle meat
- Sacred/sick foods across cultures (liver, marrow, fish heads/roe, fermented cod liver oils)
- Addressing the “liver stores toxins” myth and what to choose if grass-fed isn’t available
- Bone broth benefits (gut, immunity, joints, skin, sleep) and a simple 4-day simmer method
- Best organs to start with + easy beginner recipes (pâté, liverwurst)
- Cooking tips: quick sear for liver, pairing with sauerkraut; heart as “muscle-like” gateway organ
- “Organ specificity”: why eating an organ may support that organ’s function
- Liver vs spinach: a quick nutrient comparison (B12, heme iron, choline, minerals)
