By Dr. Mercola
For thousands of years, people across the globe have eaten meat not only as a tasty food but to boost energy and vitality. Especially where plentiful, not only have tender fillets, roasts and juicy steaks been consumed, many have actively opted for organ meats such as liver, heart and kidney. They may not have realized it in earlier epochs, but there’s a good chance that their reliance on such “primitive” fare may have provided them with the energy, vitality and overall health to survive.
Some experts contend that the hunter-gatherers of past generations had a “nose to tail” approach to using everything they could from the animals they either hunted or raised for food. In other words, they used not just the muscle meats but the organs and nearly every other portion. Some parts, especially by today’s standards, might seem unsavory and unsanitary.
In today’s world,This post was originally published on this site