Organ Meat Decline - Disease Increase?

The percentage of the population that consumes organ meats can vary widely depending on cultural practices, dietary habits, and regional preferences. Here are some general observations:

1. Global Variation: In many Western countries, organ meats are less commonly consumed, with estimates suggesting that only a small percentage of people regularly include them in their diets. In the U.S., for example, it is estimated that less than 10% of people frequently eat organ meats. 

2. Cultural Factors: In countries where organ meats are a traditional part of the diet, such as in parts of Asia, Africa, and South America, a larger percentage of the population consumes them regularly. For example, organ meats are commonly eaten in countries like China, Korea, and various African nations.

3. Historical Trends: Historically, organ meats were more commonly consumed due to their high nutrient density and the necessity of using the whole animal. In modern times, however, their consumption has decreased in many places due to changing dietary preferences and availability of other meat cuts.

4. Increasing Interest: There has been a resurgence of interest in organ meats in some health-conscious and culinary circles, particularly among those interested in traditional diets, nose-to-tail eating, or nutritional benefits. This trend is slowly increasing their consumption in some regions.

Overall, while the exact percentage can be difficult to pinpoint and varies by region, organ meats are consumed by a smaller portion of the population in many developed countries compared to traditional or cultural settings where they are more common.

Organ meat consumption has declined significantly in many Western countries over the past several decades. The exact percentage of decline can be challenging to quantify, but several factors illustrate this trend: 

1. Dietary Preferences: In Western diets, there has been a shift towards more convenient and familiar cuts of meat, such as steaks and chicken breasts. This shift is partly due to changing tastes and a preference for leaner meats.

2. Industrialization: The rise of industrial meat production has led to a focus on muscle cuts, with organ meats often being underutilized. Many organ meats are less visible in modern grocery stores and restaurants compared to muscle meats. 

3. Health Perceptions: Changing perceptions about health and nutrition have influenced organ meat consumption. Some people view organ meats as less healthy due to their high cholesterol or fat content, despite their nutritional benefits.

4. Culinary Trends: In contemporary Western cuisine, there is often less emphasis on traditional and offal cuts. This has led to a reduction in the use and availability of organ meats.

5. Availability and Processing: The availability of organ meats in supermarkets and restaurants has decreased, making them less accessible to the general public.

Despite this decline in Western countries, organ meats are still consumed regularly in various other parts of the world, where they are integral to traditional diets and culinary practices. In recent years, there has been a small resurgence of interest in organ meats driven by health enthusiasts and those interested in traditional, nose-to-tail eating practices.

At PrimalRx we aim to encourage those nose-to-tail eating practices, as we believe many of the health issues in the United States (and “developed” world) are the result of underlying nutrient deficiencies.  Organ meats not only fuel the body with essential vitamins and minerals – that tend to be lacking in the Standard American Diet – but they fuel the brain!  And for a country with a massive population in (and entering) their senior years, and consistent growth in mental health issues, this is exactly what's needed.