Maybe the thought of eating liver, kidney, and heart makes you say “gag me with a spoon!” – but it doesn’t have to be like that. Organ meats are probably the superfoodiest food there is, favored over muscle meat by many cultures around the globe, but they’re not exactly tasty to most modern Americans. Some people worry that they’re toxic, thinking that if the liver or the kidneys filter out toxins, they must be filled with those toxins, right? That’s not how they work though: these are organs of elimination, and it is their job to move trash out of the body, not to trap it. But that’s not their only job. The liver is also a storehouse of nutrients for the body, and as long as the animal was healthy, eating liver means a major nutrient boon for you! But, how do you get past the taste?

Mineral deficiency is rampant in our society – depleted soils mean that our fruits and vegetables don’t have the same mineral content that they once had. But additionally, we no longer favor mineral-rich foods in our diets: organ meats, seaweed, and bone broths are not exactly staples in most families’ menus! They should be! This series will focus on some great ways to get these critical (but maybe not entirely appealing) foods into your life.

Bone broth may be the easiest to start with, because it is most familiar. If you feel nervous about the flavors of seaweed or liver, chicken broth is at least familiar, with an agreeable flavor most people like – or can at least manage! Not only that, but it’s made with stuff you would usually throw away – bonus for your budget!