Food Quote by Mary Roach
““Liver,” says Moeller. “Mixed with some other viscera. The first part that a wild animal usually eats in its kill is the liver and stomach, the GI tract.” Organs in general are among the most nutritionally giving foods on Earth. A serving of lamb spleen has almost as much vitamin C as a tangerine. Beef lung has 50 percent more. Stomachs are especially valuable because of what’s inside them. The predator benefits from the nutrients of the plants and grains in the guts of its prey. “Animals have evolved to survive,” Rawson says. They like what’s best for them. People blanch to see “fish meal” or “meat meal” on a pet-food ingredient panel, but meal—which variously includes organs, heads, skin, and bones—most closely resembles the diet of dogs and cats in the wild. Muscle meat is a grand source of protein, but comparatively little else. Animals””
About This Quote
Source Book: Stiff: The Curious Lives of Human Cadavers by Mary Roach, 2003
Organ meats are nutrient‑dense, historically vital for survival, yet often overlooked in modern diets.
In simple terms: Organ meats are rich in nutrients, often ignored today.
Key Takeaway
Consider adding organ meats for nutrition.
Themes
nutrition
food culture
history
sustainability
Mood
curious
informative
Type
educational
analytical
When to use this quote
- cooking
- meal planning
- wild foraging
- animal husbandry
Key Concepts
biology
culinary anthropology
dietary diversity
Questions to Reflect On
- What nutritional benefits do organ meats offer?
- How can you safely incorporate them?
A Different Perspective
Organ meats may carry health risks if not prepared properly.
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