49. Salt, Fat, Acid and Offal with Janine Farzin

Why is eating the organs of the animal considered unusual or even disgusting?! Maybe you've not had it cooked right! Eating the offal of the animal is not only cheaper but provides an abundance of nutrients that even muscle meat can’t rival. Eating nutrient dense foods signals abundance to your body and will help you heal, lose weight and have great skin! This week I’m joined by the delightful Janine Farzin of Offaly Good Cooking. She’s a passionate home cook teaching her audience how to make organ meats delicious and a regular part of family meals. Just salt, butter and lemon is the best place to start! Her website has an abundance of easy and delicious recipes and she conducts regular workshops to teach you about the beauty of bringing organ meats into the kitchen. Don’t miss these delicious highlights! 7:20 How Janine’s passion for offal began with a classic book 16:50 The story of Dr Weston A Price who’s still influential after 100 years 21:30 You’d have to eat 87 eggs to match the vitamin A content of 3ounces liver! 23:45 Signal nutrient abundance to your body to heal and lose weight 28:15 The nutrients you’ll gain when eating organ meats and help you heal from anaemia 39:00 Will eating too much liver cause vitamin A toxicity? 51:00 How often should we be eating organ meats? 54:00 Tips on how to get your children to eat organ meats 1:00:00 Top tips on cooking offal - salt, fat and acid Follow Janine on Instagram Go to Janine's website Get Paleo Valley Grass Fed Organ Complex NOW! Get the benefits of organ meats without the taste! Follow Tamara on Instagram Go to Tamara's website