Why I Think Eating Organs Makes Sense — as a Nutritional Sciences PhD
When we think about what dictates our food choices, what crosses most of our minds is probably some combination of flavor, nutrition, and price. We love eating the foods we enjoy, especially if we don’t have to pay too much for them. If they happen to also be nutritious, that’s the cherry on top. Organ meats (offal) have the potential to score well in all three of these categories, yet hardly any Americans eat organs.
Here, I want to explore this paradox and describe why I think organ meats deserve a place on your plate.
Why Americans do not eat organs
Organ meat consumption in the United States has drastically declined over the last 100 — 150 years. The reason for this is mostly related to the socio-economical stigma around them. For a long time, organs were considered “poor country folk” food. This idea probably solidified at the turn of the 20th century with the industrial revolution and the boom in meat production. Wealthier Americans were more interested in eating the prime cuts since they were seen as more refined, while the less fortunate would have consumed more organs out of necessity.
This is a shame because organ meats are INCREDIBLY rich in an array of nutrients including vitamins, minerals, and bioactive compounds…
