Articles

In modern food culture, organ meats are often framed as optional, outdated, or extreme. Muscle meat dominates plates, while liver, heart, and other organs are treated as curiosities or niche health foods. Yet this perspective is a relatively recent development. For most of human history, organ meats were not avoided — they were prioritized. Anthropology provides a record of how humans actually ate across environments and eras. Nutrition science helps explain why those patterns were not accidental. When examined together, they reveal that organ meats played a deliberate and biologically meaningful role in traditional diets — one that aligns closely...

When consumers compare supplement labels, they often focus on ingredient lists and dosage. Far fewer consider how those ingredients were processed, despite the fact that processing method can dramatically influence nutrient integrity, bioavailability, and biological function. Terms like “desiccated”, “dried”, or “powdered” are frequently used without explanation, leaving an important question unanswered: what happens to food-based nutrients when they’re exposed to heat? To understand why processing matters — especially for organ supplements — it helps to look beyond marketing claims and examine what occurs at the molecular level. Why Processing Method Matters in Nutrition Vitamins, enzymes, fats, and proteins are...

Modern nutrition discussions often reduce foods to lists of isolated nutrients — vitamin A for vision, iron for energy, B12 for nerves. While this reductionist approach has value in clinical settings, it fails to explain a consistent observation in nutrition science: whole foods routinely outperform isolated nutrients, even when the nutrient totals appear similar. Beef liver is one of the clearest examples of this phenomenon. Rather than functioning as a simple “vitamin source,” liver operates as a multinutrient system — a biologically integrated network of vitamins, minerals, amino acids, and signaling compounds that work together within human metabolic pathways. Understanding...

Most supplement conversations focus on dosage — how many milligrams or international units appear on a label. But dosage alone tells us very little about how much nutrition the body actually absorbs, transports, and uses. This is where nutrient bioavailability matters. Humans did not evolve consuming isolated vitamins in pill form. For most of our evolutionary history, nutrients were consumed as part of whole foods, embedded in complex biological matrices that guided digestion, absorption, and utilization. Organ meats — particularly liver — represent some of the most nutrient-dense examples of this evolutionary food design. In this article, we’ll examine mechanistically why whole-food organ supplements often outperform synthetic vitamins...

If you’re new to organ supplements, you might be wondering: What are they? Why do people take them? And how can something so ancient feel so cutting-edge today? Organ nutrition isn’t a fad. It’s one of the most time-tested ways of nourishing the body — used by traditional cultures for centuries, and now backed by modern science. Yet in today’s world, organ meats are rarely eaten. That’s where organ supplements come in: they make it simple to get the nutrient power of organs in convenient capsules or powders. This guide will walk you through the basics of organ supplements —...