Organ Meats and Animal Fats: Ancient Foods for Modern Health

For thousands of years, organ meats and animal fats were essential to the human diet. Far from being an afterthought, these nutrient-dense foods were deeply valued in ancient cultures for their ability to nourish body and soul. References to these foods can even be found in ancient texts, like the Bible, which point to their symbolic and practical importance. Modern nutritional science is catching up with what our ancestors already knew: organ meats and animal fats provide unparalleled health benefits.1

While not delving into religious interpretation, we can explore these ancient dietary practices and their relevance today. By understanding the historical and cultural context, we gain a deeper appreciation for why organ meats and animal fats were highly regarded and why they still matter for our health.

Why Organ Meats Were More Than Just Food

Organ meats, often called offal, include parts like the liver, kidneys, heart, and lungs. These were not everyday meals for ancient people. Instead, they were set aside for special occasions, religious ceremonies, and sacrifices.2

1. Organ Meats in Ancient Sacrificial Offerings

In the Old Testament, organ meats were often part of sacrificial rituals. For example, passages in Leviticus describe how the liver, kidneys, and fat of an animal were burned on the altar as an offering to God. It wasn't just the muscle meat that was considered important—the organs were considered valuable and sacred. Described as creating "a sweet aroma unto the Lord," these offerings suggest that the most prized parts of the animal were offered in reverence.3

This ritual use of organ meats hints at a deep understanding of their significance. Not only were they nutritious, but they also held symbolic meaning. Offering these organs was a way of showing gratitude and devotion, giving back the most vital parts of the animal to a higher power. In a practical sense, organ meats were likely reserved for such offerings because they were nutrient-rich and capable of sustaining life.4

2. The Symbolic Power of the Liver and Heart

Throughout the Bible, the liver and heart are frequently mentioned together in the context of sacrifices. For example, Leviticus 9:10 explains how the priest Aaron burned the fat, kidneys, and liver as part of a ritual offering. These organs were chosen for more than just their role in the body—they symbolized key elements of health and vitality. The liver, known for its role in detoxifying the blood, represented purification. The heart, often associated with emotions and life force, stood for vitality and spirit.5

Even though these organs were offered in spiritual contexts, they were recognized for their essential role in physical health. Ancient cultures understood that these organs were important for keeping the body strong and functioning long before modern science could explain why.

Animal Fats: The Richness of Abundance

Animal fats were also highly regarded in ancient cultures, especially in biblical times. Fat wasn’t just seen as fuel for cooking—it was connected to health, prosperity, and even healing.6

1. Fat as a Symbol of Prosperity and Health

In many ancient traditions, fat was one of the most valuable parts of an animal. Leviticus 3:17 instructs that the fat of an animal should not be eaten, as it was often reserved for offerings. Fat, like organ meats, was considered the richest part and was usually sacrificed to symbolize abundance. By offering the fat, people gave the best part of their wealth, sustenance, and good health.

While this may have been part of spiritual practices, it also reflects a practical understanding of the value of fat. Fat provided much-needed calories and essential nutrients at a time when food scarcity was a real concern. It was especially crucial during lean times when muscle meat alone wouldn’t sustain a person for long.

2. Olive Oil: A Trusted Remedy for Healing

While animal fats were essential for nutrition, olive oil was prominent in ancient diets and healing traditions. In biblical times, olive oil wasn’t just a cooking staple but a symbol of healing. In James 5:14, for example, those who were sick were encouraged to seek help from the church elders, who would anoint them with oil for healing.7 The story of the Good Samaritan (Luke 10:34) also highlights how oil was used to treat wounds, demonstrating its use as a natural remedy.

Though olive oil was prominent in healing, animal fats were equally vital, providing the balance of nutrients necessary for everyday well-being.

Modern Science Meets Ancient Wisdom

While the Bible and other ancient texts refer to organ meats and fats spiritually or symbolically, modern nutritional science now backs up their health benefits. Organ meats are among the most nutrient-dense foods available today, packed with vitamins and minerals that are hard to come by in other parts of the animal or even in plant-based foods.7

1. Rich in Fat-Soluble Vitamins

Organ meats, particularly liver, are an abundant source of fat-soluble vitamins such as A, D, E, and K. These vitamins are critical for supporting immune function, maintaining vision, promoting skin health, and building strong bones. The liver also contains a high concentration of B vitamins, particularly B12, essential for energy production and brain health.8,9

One of the things that makes organ meats unique is their bioavailability. In other words, the body can easily absorb and use the nutrients found in organ meats, making them a highly efficient source of nutrition. This is in contrast to many plant-based sources of vitamins, which often contain compounds that can inhibit absorption.

2. Animal Fats and Hormonal Balance

Animal fats contain essential fatty acids like omega-3s and conjugated linoleic acid (CLA). These fatty acids are crucial for reducing inflammation and supporting hormonal balance. Fats are the building blocks of many hormones, and a diet rich in healthy fats is essential for proper hormone regulation.11

Grass-fed animal fats are especially beneficial because they provide a better balance of omega-3 to omega-6 fatty acids, which is key for managing inflammation and promoting overall wellness. Omega-3s are also known for supporting brain health, reducing the risk of heart disease, and improving mental clarity.11

3. Liver for Detoxification

Liver isn’t just great for its vitamins—it’s a powerhouse when it comes to detoxification. The liver plays a central role in removing toxins from the body, and eating the liver provides your liver with the nutrients it needs to function effectively. Nutrients like choline, which is found in high amounts in liver, help support this detoxification process. Including liver in your diet can help improve your body’s ability to eliminate toxins, leaving you feeling more energized and balanced.12

4. Heart Meat: Energy from the Source

Heart meat is another nutrient-packed organ that offers unique benefits. Rich in Coenzyme Q10 (CoQ10), heart meat helps support energy production at the cellular level. CoQ10 is crucial for heart health and overall vitality, making heart meat an excellent addition to your diet if you want to boost your energy and cardiovascular function.13

How We Can Apply Ancient Wisdom Today

In a world filled with highly processed foods, there’s a growing movement to return to nutrient-dense, traditional foods like organ meats and animal fats. These foods, once central to our ancestors' diets, offer nutrition often lacking in the modern diet. By including these nutrient-packed foods in your meals, you’re tapping into a source of nourishment that has sustained human life for generations.

At Pluck Seasoning, we make it easy to enjoy the benefits of organ meats without the hassle. Our seasoning blends contain a mix of organ meats and herbs, making sprinkling onto your favorite dishes convenient. Whether you’re using it on meat, vegetables, or soups, Pluck gives you a simple way to add a boost of nutrition to your diet without sacrificing flavor.

Conclusion: Nourishment Beyond the Ordinary

Organ meats and animal fats have always been more than just food—they’ve been central to our ancestors’ understanding of health and vitality. Modern science has confirmed what ancient cultures already knew: these foods are packed with nutrients that support everything from immune function to energy production.

By incorporating organ meats and healthy fats into your diet, you’re nourishing your body and connecting with traditions supporting human health for centuries. Whether it’s the rich vitamins in liver or the energy-boosting CoQ10 in heart meat, these foods offer a natural way to enhance your well-being.

Citations:

1. Leroy, Frédéric, et al. ‘The Role of Meat in the Human Diet: Evolutionary Aspects and Nutritional Value’. Animal Frontiers, vol. 13, no. 2, Apr. 2023, pp. 11–18, https://doi.org/10.1093/af/vfac093.

2. ‘Picturing Animal Sacrifice’. Our Daily Bread Ministries, 1 Apr. 2002, https://ourdailybread.org/article/picturing-animal-sacrifice/.

3. ‘Leviticus 7:2-32’. Bible Study Tools, BibleStudyTools, https://www.biblestudytools.com/nlt/leviticus/passage/?q=leviticus+7:2-32. Accessed 24 Oct. 2024.

4. Nix, Mrs. Leviticus Chapter 3 – the Peace Offering. 8 Mar. 2020, https://meetinggodinthemargin.com/2020/03/07/leviticus-chapter-3-the-peace-offering/.

5. Linden, Wendy. ‘Sacred Fat, Vulnerability and God’s Choice’. JewishBoston, 13 Mar. 2018, https://www.jewishboston.com/read/sacred-fat-vulnerability-and-gods-choice/.

6. https://www.saet.ac.uk/Christianity/SacrificeandtheOldTestament. Accessed 24 Oct. 2024.

7. ‘James 5:14: Should We Anoint the Sick with Oil?’ Robertjmorgan.com, 30 July 2016, https://www.robertjmorgan.com/uncategorized/james-514-should-we-anoint-the-sick-with-oil/.

8. Zhang, Rui, et al. ‘Higher Consumption of Animal Organ Meat Is Associated with a Lower Prevalence of Nonalcoholic Steatohepatitis’. Hepatobiliary Surgery and Nutrition, vol. 12, no. 5, AME Publishing Company, Oct. 2023, pp. 645–657, https://doi.org/10.21037/hbsn-21-468.

9. https://www.sciencedirect.com/topics/food-science/organ-meats. Accessed 24 Oct. 2024.

10. Mumford, Sunni L., et al. ‘Dietary Fat Intake and Reproductive Hormone Concentrations and Ovulation in Regularly Menstruating Women’. The American Journal of Clinical Nutrition, vol. 103, no. 3, Elsevier BV, Mar. 2016, pp. 868–877, https://doi.org/10.3945/ajcn.115.119321.

11. Daley, Cynthia A., et al. ‘A Review of Fatty Acid Profiles and Antioxidant Content in Grass-Fed and Grain-Fed Beef’. Nutrition Journal, vol. 9, no. 1, Springer Science and Business Media LLC, Mar. 2010, p. 10, https://doi.org/10.1186/1475-2891-9-10.

12. Choline. https://ods.od.nih.gov/factsheets/Choline-HealthProfessional/. Accessed 24 Oct. 2024.

13. Zozina, Vladlena I., et al. ‘Coenzyme Q10 in Cardiovascular and Metabolic Diseases: Current State of the Problem’. Current Cardiology Reviews, vol. 14, Bentham Science Publishers Ltd., Apr. 2018, https://doi.org/10.2174/1573403x14666180416115428.