January 6, 2020
Organ meats are among the most wasted foods despite probably being the most nutritious.
If people regularly ate even a little bit of these, everyone would be better off.
Vegans might want to look away now – because doctors are urging people to tuck into kidneys, liver and oxtail to boost their health and help the environment.
They want to persuade the pizza and pasta generation to try more daring cuts of meat by promoting ‘Organuary’, an offal-based alternative to the ‘Veganuary’ initiative that has more than 300,000 people pledging to follow a meat-free diet this month.
Vegans should be especially interested in this, actually.
Even a tenth of this can save the health of a vegan.
These are foods that are mostly thrown away due to their lack of popularity, so buying a tiny bit of liver every week wouldn’t really result in more animals being killed, and it would most definitely result in vegans being healthier.
Popular during the war years, offal – parts of a butchered animal not attached to the carcass – scarcely appears on dinner plates today, with the average adult eating just five grams a week compared to 50 grams in the 1970s.
But under the slogan ‘minimise waste, maximise nutrition‘, doctors and health experts at the Public Health Collaboration charity are using social media to promote organ meat as a weapon in the fight against obesity and diabetes.
Trustee Dr Joanne McCormack, a Warrington GP who dreamt up ‘Organuary’, said: ‘People these days believe being vegan is best. But you have to have a lot of supplements to be healthy on a vegan diet.
‘Organ meat, however, is very cheap and very nutritious. Eating just a little packs a lot of punch nutritionally.
‘We hope this campaign will sow a seed for people to eat it, improve their nutrition and choose offal as a meal option.’
In the era of goyfeed, where every edible must taste amazing and hyper-stimulate people’s insensitive palates, it is pretty hard to get people to eat something with a consistency and taste that they’re not used to.
Thankfully, palates can adapt to dietary changes. The more natural the diet, the easier it is to enjoy these kinds of foods.
If liver is not already a part of your diet, give it a shot. Try eating a palm-sized bit one day a week for a couple of months and see how you feel.
Here’s a video showing the basics of cooking liver:
You can leave out the olive oil if you want a healthier alternative. If butter is not your thing, you could also cook it with beef fat.