It Doesn't Get Better Than Liver

The healthiest meat is organ meat

Part of an ongoing series on how to use supplement and behavior-based plans to treat common maladies. To read the detailed plan, order supplements, or download the patient resource sheets, go here to create a free patient account at Fullscript by entering your name and email address: Dr. Mark McDonald’s Fullscript dispensary

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I remain an unabashed meat lover and make my apologies for my disdain for the vegetarian—or worse, vegan—diet. Some religions require practitioners to eat vegetarian meals, but the practice comes with significant health risks. Veganism is nothing more than a scam. When I see adults forcing the practice on children, I feel compelled to call social services. It ranks up with masking, experimental mRNA injections, and transgender chemical castration and genital mutilation in the realm of child abuse with a likely outcome of lifelong injury.

One of the primary reasons meat is so helpful for attaining optimal health is that it is the most nutrient-rich food one can eat. And the most nutrient-rich type is organ meat.

Organ meat was commonly eaten by most Americans until the turn of the century. Its decline in popularity has coincided with a rise in a plethora of physical ailments. One is gastrointestinal disease—inflammatory bowel disease, irritable bowel disease, ulcerative colitis, and Crohn’s disease. The gut microbiome is involved in all of these pathologic processes, and it becomes unbalanced or collapses entirely when certain nutrients are deficient or missing from the diet: vitamin A, vitamin B2, vitamin B9, vitamin B12, and choline. All these vitamins and nutrients are plentiful in beef liver.

Raw liver retains the maximum amount of nutrients. Surprisingly, it has less taste than cooked liver, which some people dislike. It must come from a trusted source, though, as with most raw meat it can carry salmonella, E. coli, or campylobacter. Cooking liver reduces this risk, but the longer liver is cooked, the stronger the flavor becomes. When it’s overcooked, it also develops a tough, rubbery texture that most people dislike. One way of incorporating liver into the diet without making it the centerpiece of a meal is by grinding it and mixing with ground beef. This supercharges the nutritional content of the hamburger, chili, or spaghetti sauce while masking the flavor of the liver.

Don’t care for liver (raw or cooked)? High-quality supplements made from liver and other organ meat are available. They provide nutritional content that most closely matches whole meat. They come in capsule form, are easily consumed, and require no meat handling!

Below is a link to my meat supplement plan I provide my patients. I am now sharing it with my Substack subscribers. To access the plan, you must first create a free patient account at Fullscript by entering your name and email address: Dr. Mark McDonald’s Fullscript dispensary