Articles — carnivore diet supplement

Bovine Intestine (also known as beef intestine or tripe, especially when referring to the stomach/intestine combo) has been consumed in traditional and ancestral diets for centuries. While it’s more commonly known as a cultural delicacy in dishes like menudo, andouillette, or pho, it also holds nutritional and functional value, particularly when consumed whole or as part of organ supplements. Here’s a detailed breakdown of its nutritional profile and health benefits.  Keeping in mind, that this refers to the cleaned, prepared intestine (small or large), typically boiled or stewed. With raw or freeze-dried forms typically exhibiting higher nutritional density (especially in...

Bovine Gallbladder is one of the lesser-known organ meats, but it plays a critical role in digestion — especially fat digestion and absorption — by storing and concentrating bile, which is released to emulsify fats. While rarely eaten whole in modern diets, gallbladder tissue and bile extracts are used in traditional medicine and some glandular or digestive supplements. Below is a detailed look at the nutritional content and potential benefits of consuming bovine gallbladder (primarily in freeze-dried or extract form). Gallbladder tissue is primarily functional rather than caloric. While complete nutritional databases don’t offer detailed breakdowns due to its rarity...

Bovine Pancreas is a highly nutritious organ meat, traditionally valued in ancestral diets for its enzyme content, immune-supportive peptides, and tissue-specific benefits. It plays a central role in digestion and blood sugar regulation in the animal — and consuming it may help support similar functions in humans via the “like-supports-like” principle. Here’s a detailed breakdown of its nutritional profile and health benefits of raw or freeze-dried Bovine Pancreas (per 100g): Macronutrients Calories: ~120 kcal Protein: 16–18 g Fat: 5–8 g Carbohydrates: 0 g Cholesterol: ~250 mg Note: exact values may vary slightly depending on the preparation (raw vs. freeze-dried), breed,...

Consuming a cow’s gastrointestinal or digestive tract — which can include parts like the stomach (tripe), intestines, pancreas, gallbladder, and other associated organs — may offer several unique nutritional and health benefits, especially when sourced cleanly and prepared properly (or freeze-dried in supplement form). These parts are highly valued in traditional and ancestral diets, especially nose-to-tail and carnivore-style eating. Here are 10 potential benefits of eating Bovine GI Tract: 1. Supports Your Own Digestive Health The cow’s stomach and intestines contain peptides, enzymes, and structural proteins that may help support and strengthen the integrity of your gut lining and intestinal...

Ask your grandparents, and chances are they remember liver and onions as a regular meal. Cod liver oil was a childhood staple. Families often used every part of the animal—liver, heart, kidney, tongue, and marrow. Fast forward a few decades, and organ meats all but vanished from the Western diet. Instead, grocery stores filled up with boneless chicken breast, lean ground beef, and fortified cereals. So what happened? And why are organ meats making a comeback now? Let’s dig into the story. The Post-War Shift: Convenience Over Nutrition After World War II, Western culture began shifting toward convenience and industrial...