Health2wealthclub

Health2wealthclub Oddly enough, none of the foods pictured in the kit were steaks. Instead, it included pictures of seal hearts, caribou brains and eyes, caribou and seal liver, and even weirder foods (if that's possible) like stomach membranes. How does the kit get by without pushing a variety of fruits and vegetables, even if, by necessity, they'd come in popsicle form? Organs, it turns out, are so rich in nutrients, that they're classified as both meats and fruits and vegetables in the Inuit diet. As an example, one serving from the fruits and vegetables is 1/2 cup of berries or greens, or 60 to 90 grams of organ meats. But there was one other notable thing about the list – it included no steaks. Why? Because muscle meat is considered nutritionally inferior. And this notion isn't just unique to the Inuit. In fact, their brethren in the Western United States were said to have fed muscle meat to their dogs while the tribe feasted on all the nutritionally rich organs. The Inuit aren't just suffering from some polar bear fever that's iced up their judgment. Take a look at the facts: A serving of lamb spleen has as much Vitamin C as a tangerine. 


And a beef lung has 50% more Vitamin C than a tangerine. But let's stick with liver since it's something all of us are familiar with. Look at this comparison between the Vitamin C content of 100 grams of apple, 100 grams of carrots, 100 grams of red meat, and 100 grams of beef liver. The apple has 7.0 grams of Vitamin C, the carrots have 6.0 grams, the red meat has 0 grams, and Health2wealthclub beef liver has 27.0 grams. Let's do the same thing with Vitamin B12. The apple has no measurable B12 and neither do the carrots. The red meat has 1.84 mcg., but the beef liver has 111.3 mcg. It's no contest. And it's not much different when you look at other nutrients like phosphorus, magnesium, potassium, iron, zinc, copper, Vitamins A, D, and E, thiamin, riboflavin, pantothenic acid, folic acid, biotin, and Vitamin B6 – beef liver beats them all almost every time. Zombies Will Risk a Spike in The Brain to Eat It We really should have known something was going on with organ meats. Anyone who's ever watched a four-legged carnivore in the wild knows that it first eats the liver and stomach of its prey (the liver it eats instinctually because of the nutrients, the stomach because it often contains pre-digested, nutrient-rich vegetation). Even the flesh-eating Zombies on 

Health 2 Wealth Club The Walking Dead seem to know that organ meat is where it's at. What's eating at me, though, is that all these years I've been fooling myself that my vegetable, fruit, and muscle meat diet is the most technologically advanced and complete diet possible. Now, I'm realizing that I've been wrong, or worse yet, delusional. So why don't we see organ meat anywhere? Where does all this organ meat go? It certainly isn't lined up in the meat section of the grocery store. Roach's research found that we ship it to other countries that seem to be a lot less squeamish and a whole lot more nutritionally savvy. In 2009, we shipped 438,000 tons of frozen organs to other countries. Mexico is big on brains and lips. Russia and Egypt love livers. The Philippines heart hearts. When you're honest about it, we know that we don't eat organ meats simply because we find the prospect disgusting. And for many of you adventurous Anthony Bourdain types who've tried organ meats, we simply don't like the taste. But it's an inescapable fact that food tastes are culturally driven, and these culturally driven tastes seem to start in the womb and early infancy.