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Thursday, 9 October 2014

Jellyfish are taking over the seas

and it might be too late to stop them


BY Gwynn Guilford 

Last week (1 October 2013), Sweden’s Oskarshamn nuclear power plant, which supplies 10% of the country’s energy, had to shut down one of its three reactors after a jellyfish invasion clogged the piping of its cooling system. The invader, a creature called a moon jellyfish, is 95% water and has no brain. Not what you might call menacing if you only had to deal with one or two.
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En masse, jellyfish are a bigger problem. “The [moon jellyfish swarm] phenomenon…occurs at regular intervals on Sweden’s three nuclear power plants,” says Torbjörn Larsson, a spokesperson for E.ON, which owns Oskarshamn. Larsson wouldn’t say how much revenue the shutdown cost his company, but noted that jellyfish also caused a shutdown in 2005.
Coastal areas around the world have struggled with similar jellyfish blooms, as these population explosions are known. These blooms are increasing in intensity, frequency, or duration, says Lucas Brotz, a jellyfish expert at the University of British Columbia.
Brotz’s research of 45 major marine ecosystems shows that 62% saw an uptick in blooms (pdf) since 1950. In those areas, surging jellyfish numbers have caused power plant outages, destroyed fisheries and cluttered the beaches of holiday destinations. (Scientists can’t be certain that blooms are rising because historical data are too few.)
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The proliferation of jellyfish appears in large part to be related to humans’ impact on the oceans. The toll we take on the seas may augur a new world order of jellyfish disasters, which, in turn, could devastate the global economy.

fishermen pulling a net full of jellyfish out of the ocean off the coast of Kokonogi, Japan. Once considered a rarity occurring every 40 years, jellyfish swarms are now an almost annual occurrence along several thousand kilometers (miles) of Japanese coast, and far beyond Japan, decimating local fishing industries from the Japan Sea to the Black Sea. (AP Photo/Junji Kurokawa
The Nomura jellyfish invasion has plagued Japanese fishermen—and probably stems from pollution in China’s Yangtze River.(AP Photo/Junji Kurokawa)

The blight of the jellyfish

Oskarshamn-like disturbances are happening all over the world. Throngs of jellyfish have disrupted power generation everywhere from Muscat to Maryland, from South Korea to Scotland. Things are worse in the fishing business, where blooms have wiped out billions of dollars in earnings over the last few decades. They’re also a nightmare for fishermen, who must contend with bursted nets and clogged trawl lines. Japan’s now-annual bloom of Nomura jellyfish, which each grow to be the size of large refrigerator, capsized and sank a 10-ton trawler when the fishermen tried to haul up a net full of them.

A worker from the Israel Electric Corp. drops a jellyfish into a container at Orot Rabin coal-fired power station on the Mediterranean coast near the central town of Hadera July 5, 2011. The power station uses seawater for cooling off purposes and has to filter out and dispose of tonnes of jellyfish that are sucked into its system daily. REUTERS/Ronen Zvulun
One of the invaders that shut down Israel’s Orot Rabin coal-fired power plant in 2011.(Reuters/Ronen Zvulun)

Tourism has taken a hit, too. This summer, a pileup of a million jellyfish along a 300 kilometer (186 miles) swath of Mediterranean coastline shortened swimming season for hundreds of thousands of tourists on beach holidays, reports The Guardian. Some 150,000 people are now treated for jellyfish stings in the Mediterranean each summer.

How Australia warns people about box jellyfish.(Flickr user rezendi)

The box jellyfish: the deadliest creature on the planet

Those swimmers are getting off easy, though. Residents of Australia and Southeast Asia share shores with the dread box jellyfish, whose sting “is the most explosive envenomation process presently known to humans,” wrote a team of scientists. Venom injected from its 10-foot-long tentacles “turns the tissue into soup,” as one marine biologist put it, and causes the heart to seize. Death usually occurs within four minutes. In the Philippines each year, between 20 and 40 people die from box jellyfish stings.
Then there’s the Irukandji. The box jellyfish’s diminutive cousin, the Irukandji has mastered the closest thing to the perfect murder in the animal kingdom. Usually the size of a sugar cube, the Irukandji is hard to see, and its stinger leaves no trace. Around 10 minutes after contact, victims suffer everything from excruciating lower back pain to incessant vomiting to constricted airways and the “creeping” skin frequently associated with methamphetamine usage. Unlucky victims sometimes succumb to brain hemorrhaging, extreme high blood pressure or, in 30% of cases, experience some form of heart failure, according to Scientific American. And one out of five victims ends up on life support. “It’s difficult to know how many victims the Irukandji have claimed,” writes biologist Tim Flannery in a must-read piece, since “many deaths have doubtless been put down to stroke, heart attack or drowning.”

The deadly Irukandji: Nearly one in three people stung experience heart failure.(AP Photo/Brian Cassey)

Australia is known for its menagerie of lethal beasts. But now both types of jellyfish are found in Florida and elsewhere. Six box jellyfish nearly killed endurance swimmer Chloe McCardel last June (she miraculously survived despite having sucked a “spaghetti”-like tentacle into her mouth). Reports of stingings now come from India,Cape Town and even Wales.

An eating, reproducing machine that’s almost impossible to kill

No one’s sure how box jellyfish and the Irukandji are spreading. Jellyfish species are turning up in new habitats every year—and thriving. That’s probably because, from an evolutionary standpoint, jellyfish are biologically primed to swarm the seas. Here’s why:
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  • They have few predators. The ones they do have include sea turtles, salmon, mackerel and albatross—animals that are increasingly scarce. And of course, when they’re transported to new ecosystems, jellyfish often have no natural predators.
  • They’re eating machines. The comb jellyfish, which wiped out the Black Sea’s $350 million fishing industry, can put away 10 times its body weight in food in a single day. This is even though it needs to eat only 16% of its body weight to keep growing. The rest of that food goes toward making it bigger and bigger.
  • They play dirty against competitors. Not only do jellyfish compete with smaller fish for the same food, but they also eat those fishes’ eggs. That collapses fish populations.
  • They’re world-class proliferators. Jellyfish don’t have baby versions of themselves the way most animals do. They create polyps—little bundles of clones—that attach to hard surfaces and wait for their opportunity to release small jellyfish. However, while they’re waiting, polyps clone themselves, creating more bundles of future baby jellyfish.
  • They’re (almost) invincible. One reason jellyfish blooms are so disastrous is that they’re almost impossible to get rid of. In fact, cutting some species open actually creates exponentially more of them. When the cells of one species, named the Benjamin Button jellyfish, are released through post-mortem decomposition, they somehow find each other again and from a whole new polyp.

Jellyfish are seen in the Gulf of Mexico in this undated handout. Huge swarms of stinging jellyfish and similar slimy animals are ruining beaches in Hawaii, the Gulf of Mexico, the Mediterranean, Australia and elsewhere, U.S. researchers reported on December 12, 2008. The report says 150 million people are exposed to jellyfish globally every year, with 500,000 people stung every year in the Chesapeake Bay, off the U.S. Atlantic Coast, alone. REUTERS/Monty Graham, Dauphin Island Sea Lab
A bloom hits the Gulf of Mexico.(Reuters/Monty Graham, Dauphin Island Sea Lab)

Why is this happening now?

They may have gamed evolution. But in written human history, jellyfish blooms have never before infested the seas. So why now?
Throughout history, the intricate lattice of ocean life has kept jellyfish in check. Thanks to overfishing, pollution and other factors, though, “jellyfish populations are exploding into superabundances and exploiting these changes in ways that we could never have imagined… and in some cases driving them,” explains biologist Lisa-Ann Gershwin in her brilliant book “Stung! On Jellyfish Blooms and the Future of the Ocean,” both a fascinating read and a crucial reference for this story. Here’s an illustration of some of those effects, explained in more detail below:

("The jellyfish joyride: causes, consequences and management responses to a more gelatinous future," Richardson, et al.)

Dismantling the food chain

Overfishing creates more opportunity for jellyfish to feed and breed. The plundering of, say, salmon removes one of the jellyfish’s few predators. Without a curb on their population, growing hordes of jellyfish start eating the eggs of smaller fish, as well as their food supply. Jellyfish also wreak havoc on the food chain when they’re introduced to new ecosystems, usually via ballast water that shipping tankers take on and release as a counterbalance to cargo.

Outlasting everything else

Other contributors to the jellyfish boom are the “dead zones” created by what scientists call “eutrophication.” That’s when farming pesticides and sewage pumped into rivers meet the ocean. This affects phytoplankton, the teeny aquatic plants that are the dinner buffet for vast numbers of sea creatures. Normally phytoplankton live on nutrients from chemicals the seabed releases. But their populations explode when doped up on nitrogen and phosphorous, forming algal blooms like the one in Qingdao, China, each summer.
The whole food chain starts chowing down, creating more excrement and more dead creatures. Those float to the bottom, stripping the water of oxygen. Since most creatures can’t survive in areas with little oxygen, their numbers fall. Not jellyfish; they need very little oxygen to survive. So as other animals dwindle, jellyfish colonies expand. The best example comes from China, where pollution from the Yangtze River in western China has formed huge dead zones in the East China and Yellow Seas (paywall). Scientists think dead zones are behind the surge in Nomura jellyfish in Japan:

Echizen kurage, or Nomura's jellyfish, are caught in a fishing net off the shores of Awashimaura, northern Japan, in this September 26, 2003 file photo. The slimy sea creature up to two metres in diameter and weighing up to 200 kg has Japan's fishing [industry in the grip of its poisonous tentacles, as vast numbers have appeared along the country's coasts since August, clogging and ripping fishing nets and forcing fishermen to spend hours hacking them apart before bringing home their reduced catches]. Picture taken September 26, 2003. ??? USE ONLY (CREDITS: Awashimaura Fisheries Association Coop
Catch of the day.(Reuters/Awashimaura Fisheries Association Coop)

How humans have exacerbated jellyfish cloning

Humans are also helping jellyfish reproduce. Polyps—those clone sacks that churn out baby jellyfish—are “key to their ability to bloom in such incredibly rapid fashion and shocking numbers,” writes Gershwin.
A few centuries ago, the hard surfaces available for polyps to cling to included mainly seabed rocks and oyster shells; those polyps that couldn’t find such surfaces couldn’t clone. Thanks to the proliferation of human structures, the world is now their oyster shell. Piers, drilling platforms, plastic cigarette packets, offshore wind turbines, boats—those are just a few of the new surfaces polyps can cling to:

("Is global ocean sprawl a cause of jellyfish blooms?" Duarte, et al.)

Big blooms may be the new normal

Humans may eventually act to reverse the boom in jellyfish blooms, given the material damage they cause. But as the research of Gershwin, Brotz and other scientists suggests, those efforts may not work. The peculiar biology of jellyfish means that once their numbers surge, the tide may be impossible to turn.


The Magic Soup Diet: Can Soup Really Make You Lose 7lbs In 7 Days?

by 

The ding of microwaves is in the air, which can only mean one thing: the season of soup has begun. But can our most beloved of winter dishes also be the key to keeping trim?
Nicole Pisani, the head chef at Yotam Ottolenghi’s NOPI in central London and Kate Adams, the health publisher at Penguin Books, have just released The Magic Soup Diet as an e-book, priced £4.99.
Adams, who set up The Flat Tummy Club website, had the idea after discovering that her soup consumption - which was packed with vegetables, protein and complex carbohydrates - had inadvertently made her lose weight. When she revealed the fact to Pisani, the two of them collaborated to write the book.
Here at HuffPost UK we love soup, but we are sceptical of diets that have the word 'magic' in them, as we believe the path to weight loss or maintenance is eating a variety of foodstuffs, not just one particular type. We caught up with the duo to find out more about it...
What is the Magic Soup diet all about?
We wanted to show how losing weight could be simple, delicious and something that would wake up our healthy lifestyle for good, rather than 'going on a diet' for a few weeks only to then return back to our old ways.
When you eat a really good bowl of soup, you feel good and you know you're being healthy too. So we thought why not reclaim the idea of the 'soup diet' but give readers a bit more than soggy cabbage! Why not give them chicken soup for the soul, comfort cauliflower and cinnamon squash? The idea is so simple: swap your boring old sandwiches for soup.
How can you make soup filling?
  • We often add protein, so chicken, salmon, crumbled feta or natural yoghurt
  • Beans are a great filling addition
  • We also add grains or noodles to quite a few of our soups

  • Nicole says to close your eyes and imaging everything you need nutritionally in a bowl, and then make soup!
Roasted cherry tomato soup
How does soup make you lose weight?
It works in a few ways: soup has been shown to be more filling per calorie because of the water content. Soup has been shown by researchers to keep us full for longer per calorie compared with eating the same foods ‘dry’. It is because in a soup form the foods simply take up more room in the stomach, which turns off the appetite or ‘hungry’ hormone more quickly than a salad would.
Speaking of calories, even a big bowl of soup usually won't set you back more than 300 calories, so it's a great way to eat a little less without feeling like you are depriving yourself. It's a great way to cut down on refined carbohydrates like bread or pasta. Having soup makes you instantly feel more healthy, so you will tend to set up a positive cycle of eating well and also having more energy throughout the day.
What gave you the idea for it?
When I was in Mauritius with a friend they told us about 'magic soup', which was really just a brilliant way to describe a simple vegetable soup, packed with goodness, that women would eat after having a baby. It would give them lots of nutrition while also helping them to gently get their figure back too.
They are an amazingly healthy island of people and I just loved the phrase 'magic soup', so it became the seed idea for our book, as well as the fact that it was soup that helped me personally lose 2 and a half stone a couple of years ago, and I haven't looked back. Nicole has a passion for creating 'bowls of goodness' - she used to cook for the homeless and would always think how she could get a whole day's nutrition into one bowl. Combine that with 'magic soup' and we thought we should go for it and write the book.
Why is soup nutritious? What about fibre?
Soup is packed with nutrients. Vegetable based soups are an excellent source of soluble fibre, while soups with grains like barley, brown rice and quinoa provide insoluble fibre, both of which are very helpful for healthy digestion.
Soups are naturally low in fat. It is easy to add good quality protein to soup, like chicken, salmon or tofu. Likewise you can easily add good carbohydrates to soup - these are the slow-releasing kinds like brown rice, oats, leafy vegetables and root vegetables.
How does it work and is it healthy?
We have included the Flat Tummy Club 10-point-plan at the beginning of the book which gives the reader all the information they need to eat healthily throughout the day. Then all they need to do is swap one of their meals, lunch or dinner, for a delicious soup (not out of a packet!).
It's very simple, but that makes it really easy to follow. I (Kate Adams) lost 7lbs in 7 days and so we say 'up to 7lbs in a week' because this depends on how much excess water you are carrying. On average a person might lose up to 3lbs of fat, so the rest would be water retention, which we release when we stop eating food that's not good for us and eat natural, whole foods and drink plenty of water and herbal tea. In terms of being healthy, the whole book is aimed to inspire readers to cook delicious healthy food, and after all, you can't put a pie in soup!
Would you advocate it as a long term weight loss plan?
We would advocate soup as part of a healthy long term weight loss plan because it changes your mindset about the way you eat, cook and live.
It is the perfect way to clean up your diet and also become adventurous with tastes and ingredients. As we answer these questions we are about to cook a new soup for lunch, 'lentil, lemon and sumac'. And if you are ever in the need for a health kick, then soup is the answer, especially in the colder months of the year.
We shock our systems with raw salad or juice detoxes, when our digestion needs warmth just as our our whole body does. Soup is much easier on the digestion and so much more likely to make a real, long-term difference.
Does it involve a lot of forward planning?
We like to think that if you incorporate the planning part into a healthy lifestyle then it's really enjoyable, finding the freshest vegetables, looking for interesting new spices to try. At the beginning it is best to whip up a big batch of soup on the weekend and then you only need to re-heat it.
Leftovers make wonderful soup, especially roast chicken or roast vegetable. And there are a few soups included in the book that need no planning, just a good store cupboard - for example you can make an 'instant' soup with miso paste, noodles, shallots, ginger, chilli and baby spinach.
RECIPE
Apple cider beetroot soup
Serves 2
4 large or 6 small whole beetroot
2 tbsp apple cider vinegar
Sea salt
300-400ml chicken or vegetable stock (depending on consistency you like)
Dill
Sour cream
Preheat the oven to Gas 6/200 C
  • 1. Wash the beetroot and cut away all but an inch of stalk.
  • 2. Place in a roasting tray and then add water to about halfway up plus the vinegar.
  • 3. Bake for 40-45 minutes until soft.
  • 4. Allow to cool and then rub away the skin with kitchen paper.
  • 5. Roughly chop the beetroot and then blend with heated stock and chopped dill (leave a little for serving) Enjoy warm or cold with sour cream.

Tuesday, 7 October 2014

Does Grilling Cause Cancer? How To Make Grilling Healthier And Safer

By Sarah Klein

So you're planning a Memorial Day barbecue and you want to at least nod to your health. You love a juicy burger or corn on the cob or shrimp kebabs on the grill, but you've also heard that grilling can cause cancer. So what's the deal?
What You Should Know
Don't put away the charcoal just yet. "There's not enough evidence to say, 'Don't ever grill,'" says Colleen Doyle, MS, RD, the director of nutrition and physical activity for the American Cancer Society (ACS). The cause for concern is two different compounds that can form while cooking meat on a grill, both known carcinogens.
Heterocyclic amines (HCAs) form in protein-rich foods when cooked at a very high heat -- like that of your backyard barbecue, says Doyle. Polycyclic aromatic hydrocarbons (PAHs) form when fat drips and burns on the grill, creating smoke. "As the smoke circulates around your meat, those compounds can get deposited on whatever you're grilling and you consume it," she says.
While the majority of the research on the impact of these compounds has been conducted in animals, we shouldn't disregard the implications for people, experts say.
One study found that regularly eating well-done meat (no matter the cooking style) was linked with a 60 percent higher chance of developing pancreatic cancer, Health.com reported. A diet high in HCAs has been linked to an increased risk of breast, colon, liver, skin, lung, prostate and other cancers, according to the National Cancer Institute (NCI). PAH-high diets have been linked to leukemia, as well as GI and lung cancer. And a number of ongoing studies on cancer prevention and diet seek to shed greater light on the effects of these compounds on human cancers, as there are currently no guidelines as to how much consumption of HCAs and PAHs is advisable, according to the NCI.
What You Can Do
While grilling meat, poultry and fish can create these carcinogens, there are some smart steps that can help to protect yourself.
First, the leaner the cut of meat the better, since there will be less fat to drip onto the hot grill. Fish and chicken also have lower levels of the amino acids that lead to HCA production, says Doyle. Removing the skin from chicken can help reduce the risk as well, Reader's Digest reported.
The shorter the cooking time at high heat, the healthier. Fish doesn't need to cook as long as steak, for example, says Doyle, which means there's less time for the compounds to form and adhere to your meal. To limit exposure to the high heat of the grill, the National Cancer Institute (NCI) recommends precooking meat in the microwave or oven or on the stove for a few minutes. "Precook it a little so it doesn't have to stay on the grill for as long," explains Doyle, "but you can still get that fabulous grilled flavor."
Alternately, if you've got some time to spare, cook your meat at a lower temp on the grill. HCAs begin to form at 325 degrees Fahrenheit, Health.com reported. As long as your meals are meeting minimum cooking temperatures suggested for food safety, you can feel a little better about your carnivorous cravings.
Should part of your meal become charred, cut or scrape it off, says Doyle. And the charred remnants of last week's grilling need to go, too. Before you get started this weekend, clean the grill thoroughly. Otherwise, that charred buildup can transfer to your meal. For particularly tough grease, Reader's Digest suggests the following:
"Put the dirty rack into a plastic garbage bag. Add water and dishwashing liquid and leave overnight. Brush off the residue and rinse."
A little foil over the grill can help, too. Covering the grates with perforated foil still allows juices to drip, but prevents some of the resulting smoke from rising up, according to Reader's Digest. Similarly, skip piercing your meat to see if it's done, says Doyle, since doing so causes more fat to drip and drain and more smoke to billow.
There's also mounting evidence that the way you prepare your meat can make a difference, says Doyle. Marinating meat even just for 30 minutes seems to limit carcinogen formation. A number of spices, in addition to adding fun flavor, seem to offer particular protection, including red pepper, thyme, sage, garlic and especially rosemary, Health.com reported.
And what you select for a side dish can help, too. Fruits and veggies are rich in naturally-occurring, cancer-fighting phytochemicals, and may help combat the damaging effects of overdone meat, HealthDay reported. Plus, they only need a short time on the grill to take on that smoky flavor.
"It's always a fabulous idea to add fruits and vegetables to your meal," says Doyle. "We talk about eating smaller portions of meat for health reasons. Make those side dishes, like fruit salad or grilled asparagus, the real stars of your plate, and don't have the meat be the big focus."
Processed meat in particular is worth some extra caution. Those hot dogs and sausages you might contemplate grilling have been associated with increased risk of colorectal and pancreatic cancers, as well as an increased risk of dying from cancer or heart disease, according to 2013 research. "Think about grilling anything beside red and processed meats," says Doyle.
Thankfully for all of us cookout connoisseurs, we don't have to give up grilling all together, she says. But "it's certainly worthwhile to be aware of these things and how you can reduce your exposure."

Monday, 6 October 2014

Organ Meats: The Departure From Nutrient-Dense Foods: Impacts & Implications

by Michael McEvoy, FDN, CNC, CMTA

“You’re telling me I should eat more liver? Gross!” Such is the response from so many people today living in modern society. Long before the industrial revolution of food brought twinkees, processed junk foods, hydrogenated oils, margarine and factory farmed meat, the cuisine among cultures around the world included organ meats as a primary staple to the human diet. These once cherished and nutrient-dense foods nourished cultures for thousands of years. Nowadays, the powerfully nutrient-dense qualities of organ meats is all but forgotten. Many research and researchers would go as far as to say that the radical departure from consumption of nutrient dense foods is a primary factor for the development of degenerative diseases in modern, industrialized societies.
Furthermore, research into epigenetics may corroborate this and even lead to the hypothesis that the departure from nutrient dense foods has resulted in genetic damage through generations of nutritional deficiencies.
Organ meats such as liver, heart and kidney contain the highest concentrations of several nutrients.

How Prized Were Organ Meats To Traditional Cultures?

All that is needed is to read the ingredients of cultural cuisines from around the world and you will learn what foods have been staple to the human diet since time immemorial. Read the remarkable anthropological research conducted by Weston A. Price and learn about what foods indigenous cultures used to nourish healthy generation after generation.
Excerpt from Weston A. Price’s 1939 classic: “Nutrition and Physical Degeneration”:
“For the Indians living inside the Rocky Mountain Range in the far North of Canada, the successful nutrition for nine months of the year was largely limited to wild game, chiefly moose and caribou. During the summer months the Indians were able to use growing plants. During the winter some use was made of bark and buds of trees. I found the Indians putting great emphasis upon the eating of the organs of the animals, including the wall of parts of the digestive tract. Much of the muscle meat of the animals was fed to the dogs. It is important that skeletons are rarely found where large game animals have been slaughtered by the Indians of the North. The skeletal remains are found as piles of finely broken bone chips or splinters that have been cracked up to obtain as much as possible of the marrow and nutritive qualities of the bones. These Indians obtain their fat-soluble vitamins and also most of their minerals from the organs of the animals. An important part of the nutrition of the children consisted in various preparations of bone marrow, both as a substitute for milk and as a special dietary ration”.
The robust health of the native cultures that Dr. Price studied many years ago is in direct contrast with the health of humans today in modern civilization. Non-existent to these cultures was degenerative disease. In contrast to so many people today, native diets produced people with healthy bone, dental and facial structures. Their appreciation for the sacredness of the land and the sacredness of the nutrition provided by their animals was much, much deeper than is held by modern civilizations today. For many of these indigenous people, food was even more than medicine, it was like their sacred religion. Native people would consume the entire animal – everything: hearts, brains, liver, kidneys, intestines, pancreas, bone and bone marrow, fat and connective tissue. Nothing would remain of the animal, no waste.
Most animals today are wasted. They are born and raised exclusively for their skeletal muscle. The most nourishing part of the animal: organs, bones and glands are wasted. They are wasted in favor of that Saturday night sirloin steak marinated in corn syrup-drenched barbecue sauce. Slow-cooked nutrient-dense organic liver is bypassed for that char broiled, over-cooked, pork loin drenched in beer, or deep fried in the ultra pathological partially hydrogenated vegetable oils.
It is quite obvious that so few people today have appreciation for the nourishment provided by animals, a complete 180 degree turn from how native people viewed and respected their food, animals and their health.
With the industrial food revoultion brought food processing and mass marketing. The decline of organ meat consumption is a cultural void that reflects the shallowness of modern cuisines in favor of inferior alternatives.
Even if one were in favor of consuming organ meats, being able to obtain them from butchers and grocery stores in today’s modern culture is often like finding a needle in a haystack. Occasionally you can find liver, almost always frozen. Rarely will you find other organ meats such as kidney, pancreas or brain. If you do in fact have a source for these foods, you are in a very small minority.
If you are able to find other organ meats, the cost is often so low, due to such a low demand: very sad.

We Have Reduced The Power Of Food To Taste & Cost

Most people don’t appreciate or even realize that the food and nutrients that they put into their bodies are the primary biochemical fuel sources for all of the cells of the human body. The body makes energy from food. How many people choose their biochemical fuel based upon a food’s nutritional value? Very few.
Most people choose their food based upon taste and cost. If a person is choosing their foods based upon taste and cost, they will likely not consume too many foods of nutritional value, and if they do, it may be accidental.
Why do people think that organ meats have such intense taste and flavor? Because they have been deprived of these foods their entire lives.
If people were “nutrition first” eaters, the consumption of organ meats would be top on the list. Even without the advancements of vitamin and nutrient identification, native cultures knew that organ meats were the most vital forms of nourishment for the attainment of optimal health, generation after generation.

Nutritional Profile Of Organ Meats

It is important to point out that what constitutes a vitamin is highly debatable. There are many known substances in foods that have very apparent nutritional value, however are not classified as vitamins by regulatory agencies such as the FDA. As an example, Vitamins such as E are known to contain far more factors than the industry label for Vitamin E: D-alpha tocopherol. It is now understood that vitamin E is part of a larger phospholipid complex, which extends far beyond D-alpha tocopherol.
Furthermore, the author of this blog posting does not take the RDA (recommended daily allowance) to be a serious or legitimate gauge for nutritional intake. However, the author has included the RDA as a means for baseline comparative investigation.
Organic Liver is one of the Richest Sources of (USDA %, 68 grams):
  • Vitamin A 431% (retinyl palmitate, beta carotene is not Vitamin A)
  • B-12 800%
  • Iron 25%
  • Vitamin D 30%
  • Copper 486%
  • Selenium 35%
Liver is also a very rich source of the following nutrients: Zinc, Manganese, Phosphorous, Folate, B-1, B-2, B-6, B-3, B-5, Protein.
Liver is loaded with minerals and B-vitamins. I find it interesting that many MD’s, dietitians and most conventional nutritionists recommend pregnant or expectant women take a multi-vitamin containing synthetic, coal tar-derived vitamins, with special emphasis on folate. One serving of liver packs a very high amount of folate (RDA 43%) and extraordinarily high amounts of other essential nutrients, in a whole food form. Organic liver is one of nature’s most powerful multivitamins.
Beef kidney contains an incredible nutritional profile (USDA %):
  • B-12 458 %
  • B-5 40%
  • Zinc 13%
  • B-1 33%
  • B-2 167%
  • Iron 26%
  • Vitamin A 28%
  • Vitamin C 16%
Heart is going to contain the following nutritional profile (85 grams, RDA%):
  • Heart is the richest dietary source of Coenzyme Q10, a powerful antioxidant
  • B-12 153%
  • Zinc 16%
  • Phosphorous 22%
  • Selenium 47%
  • Copper 24%
  • Iron 30%
  • All B complex vitamins
Pancreas was considered a very important organ meat for many cultures. Many alternative cancer therapies involve the ingestion of high doses of pancreatic enzymes. Would the ingestion of raw pancreas tissue facilitate this same benefit?
Beef Pancreas will contain (113 grams, RDA%):
  • B-12 264%
  • All other B-complex in significant amounts
  • Vitamin C 26%
  • Iron 14%
  • Selenium 40%
  • Phosphorous 37%
  • Zinc 19%
Beef brains contain a very high nutritional profile, including an astoundingly high amount of dietary cholesterol. Dietary cholesterol has little effect upon serum cholesterol values. Furthermore, the issue regarding cholesterol is poorly understood by most clinicians. Beef brain will contain (351 grams RDA%):
  • Cholesterol 2339%
  • Selenium 130%
  • Zinc 32%
  • Phosphorous 135%
  • Iron 43%
  • B-12 889%
  • Omega 3 fatty acids 3545%
  • Omega 6 fatty acids 2948%
  • Saturated fat 66%
Bone Marrow:
Natives and indigenous people placed great emphasis on consuming bone marrow. Bone marrow is a tremendous source of healthy, dietary fats as well as protein:
CLA (Conjugated Linoleic acid) has Powerful anti-oxidant and anti-cancer properties. Marrow contains very high amounts of CLA
  • Excellent Source of Essential Amino Acid Methionine
  • Contains Good Amount of DHA Omega 3

No ‘One Size Fits All’ Dietary Approaches

I do not advocate ‘one size fits all’ dietary approaches. I recognize biological individuality to be a fundamental factor in all people. Therefore, it is always advisable to understand that how one food behaves in one person’s biochemistry, may not behave the same way in someone else’s body.
It is important to address that not all people will derive benefit from organ meats, as the high purine content may deleteriously affect some individual biochemistries, due to specific metabolic imbalances and factors inherent in these people.
However, it is my belief that individuals who have an increased need for the nutrition found in organ meats may derive benefit by consuming them.

Sources

Nutrition and Physical Degeneration, Price, DDS, 1939
http://nutritiondata.self.com
Deep Nutrition: Why Your Genes Need Traditional Food, Shanahan, MD, 2009