The Return of Offal: From Forgotten Food to Nutrient Powerhouse

For centuries, organ meats—often called offal—were prized for their dense nutrition and valued as an essential part of traditional diets. However, in recent decades, these nutrient-rich foods have gone out of fashion in many cultures. But today, we're seeing a resurgence in appreciation for offal, particularly as modern science backs up what our ancestors knew all along: organ meats are some of the most nutrient-dense foods available.

Why Did Offal Go Out of Fashion?

The decline in offal consumption can be traced to several factors. As urbanisation took hold, many people moved away from traditional nose-to-tail eating, which uses every part of the animal. Offal gained a reputation as an "undesirable" or "inferior" cut of meat, associated with poverty and wartime scarcity. Supermarkets and industrialised meat production further contributed to this decline, offering cuts that were easier to market and prepare, like steaks and chicken breasts.

On top of that, the flavors and textures of organ meats can be challenging for some, and many people simply don't know how to prepare them, I’m surprised how often people tell me that they have childhood trauma from being made to eat badly cooked offal!

Why Offal Matters

Despite its decline, offal is now making a comeback, especially among those interested in sustainability, whole-animal cooking, and nutrition. And with good reason. Organ meats are packed with essential amino acids, vitamins, and minerals that are often hard to find in other foods. Liver, for example, is rich in vitamin A, iron, and B vitamins like B12, folate, and riboflavin. Heart is an excellent source of CoQ10 and zinc, while kidney and other organs offer even more unique nutrients.

What's truly remarkable is the amino acid profile of offal. These cuts contain all nine essential amino acids, making them a complete source of protein. Amino acids are the building blocks of protein, which our bodies need for muscle repair, immune function, and overall cellular health. While muscle meat offers these benefits as well, organ meats contain higher concentrations of nutrients, meaning they pack more nutritional punch per bite.

A Modern Solution: REGEN+ Capsules

Despite its renewed popularity, not everyone is ready to dive into cooking liver or kidney. The taste and preparation of offal can still be a barrier for many. That’s where freeze-dried organ supplements, like REGEN+, come in. Our freeze-dried beef liver and heart capsules provide all the nutritional benefits of organ meats without the need to cook or eat them directly.

Each capsule retains the essential amino acids, B vitamins, iron, and other nutrients that help the body thrive. This allows you to fill nutritional gaps and nourish your body with real, bioavailable nutrients in a convenient form.

The Science Behind It

Studies have shown the unique benefits of consuming organ meats. For example, the high levels of heme iron found in liver are more readily absorbed by the body compared to plant-based sources. B vitamins, like B12 and folate, are essential for energy production, brain function, and even stress reduction. Moreover, offal supports the of production of collagen and elastin, which are beneficial for skin health, joint function, and overall vitality.

When we nourish our bodies with nutrient-dense foods like offal, we provide the building blocks for optimal health. And if you're not ready to make liver and onions a regular part of your dinner routine, you can always turn to REGEN+ for an easy, convenient way to get the benefits of organ meats.

The Time is Now

As offal returns to the spotlight, we're reminded that the foods we once left behind are, in fact, some of the most powerful for supporting our health. Whether you're looking to boost your iron levels, support your body's natural stress response, or simply make sure you're getting a well-rounded nutrient profile, adding organ meats—or REGEN+ supplements—into your routine could be the missing piece to your wellness puzzle.

So, why wait? It’s time to embrace the old wisdom of whole-animal eating, even if it's through a modern solution.