Offal: the forgotten superfood

Don’t scoff, you might actually learn something new + benefit from this stuff!

Offal was described to us recently as “the forgotten superfood” by 180nutrition and damn that’s accurate!It’s a staple food in our house, since starting to gradually add more in 6-7 yrs ago we’ve seen definite improvements to our health (in particular immunity, energy levels and mental health) and are very passionate about inspiring others to consume more good quality offal for not only their own health but for the positive impact on the environment.

Adopting even a semi nose-to-tail approach can have huge health benefits, and the 3 key areas to focus on are:

1. Quality

2. Quantity + consistency

3. Variety

This post we’ll look at WHY offal is so good for us, how to source it, of course how to cook with it and how to get it in if you just can’t stomach it (that’s a pun believe it or not, stomach can be great!!).


๐Ÿด ๐—ฟ๐—ฒ๐—ฎ๐˜€๐—ผ๐—ป๐˜€ ๐˜๐—ผ ๐—ถ๐—ป๐—ฐ๐—น๐˜‚๐—ฑ๐—ฒ ๐—ผ๐—ฟ๐—ด๐—ฎ๐—ป ๐—บ๐—ฒ๐—ฎ๐˜๐˜€ ๐—ถ๐—ป ๐˜†๐—ผ๐˜‚๐—ฟ ๐—ฑ๐—ถ๐—ฒ๐˜

Organ meats are generally the organs of an animal and our ancestors fully utilised these for survival and general health. They didn’t have science to tell them why these parts of the animals were so beneficial, they just ate them because they knew they needed to. Today we do have science to tell us what’s so good about organ meat!


๐—ฆ๐—ผ ๐˜„๐—ต๐˜† ๐—ฎ๐—ฟ๐—ฒ ๐—ผ๐—ฟ๐—ด๐—ฎ๐—ป๐˜€ ๐˜€๐—ผ ๐—ด๐—ผ๐—ผ๐—ฑ ๐—ณ๐—ผ๐—ฟ ๐˜‚๐˜€?

๐—›๐—ฒ๐—ฟ๐—ฒ ๐—ฎ๐—ฟ๐—ฒ ๐˜€๐—ผ๐—บ๐—ฒ ๐—ผ๐—ณ ๐˜๐—ต๐—ฒ ๐—ฝ๐—ผ๐˜€๐˜€๐—ถ๐—ฏ๐—น๐—ฒ ๐—ฏ๐—ฒ๐—ป๐—ฒ๐—ณ๐—ถ๐˜๐˜€ ๐˜„๐—ฒ ๐—ฐ๐—ฎ๐—ป ๐—ฟ๐—ฒ๐—ฐ๐—ฒ๐—ถ๐˜ƒ๐—ฒ ๐—ณ๐—ฟ๐—ผ๐—บ ๐—ฐ๐—ผ๐—ป๐˜€๐˜‚๐—บ๐—ถ๐—ป๐—ด ๐—ด๐—ผ๐—ผ๐—ฑ ๐—พ๐˜‚๐—ฎ๐—น๐—ถ๐˜๐˜† ๐—ผ๐—ฟ๐—ด๐—ฎ๐—ป ๐—บ๐—ฒ๐—ฎ๐˜๐˜€:

1. Increased energy levels

2. Aids weight loss

3. Improved skin health

4. Supports cognitive function

5. Immune boosting

6. Reduces risk of disease

7. Promotes muscle growth

8. Reduces toxic load


“Animal organ meats and other components like bones and fat often provide nutrients that fuel the same organs in humans. Thatโ€™s because the vitamins and minerals will be found where they are stored or used the most. For example, B vitamins that support detoxification are found in the liver โ€“ the bodyโ€™s main detoxification organ. Calcium and phosphorus are found in the bones of animals and also support human bone health. ” – Carnivore Aurelius

Organ meats contain essential nutrients the human body needs for optimal health, in a bio-available form and many vitamins and minerals NOT FOUND IN PLANT FOODS.


Why we need organ meats with muscle meat dishes

One reason consuming offal is so important is that if we only eat muscle meat (think chicken breast and thighs, steaks, mince etc) we miss out on essential amino acids that GO WITH muscle meat to help them break down and be utilised in the body. Many yrs of mostly only muscle meat consumption can easily lead to high homocysteine levels in the blood which leads to a higher susceptibility of sickness and disease (the common things too like diabetes and heart problems).


Offal, gelatin and fat balance out what muscle meat brings to the table in terms of nutrition. We need a combo of all, at least most of the time.

If you can drink a cup of bone broth with a muscle meat dish then that’s brilliant, or make dishes calling for ‘stock’ with broth instead. Adding some liver or kidney to mince is great too. Spreading some healthy homemade pate on meat. Even drinking a glass of collagen water or having a healthy gelatin dish with meals will help.


๐—œ๐—ณ ๐˜†๐—ผ๐˜‚ ๐—ฐ๐—ฎ๐—ป ๐—ฐ๐—ฟ๐—ฒ๐—ฎ๐˜๐—ฒ ๐—ฎ ๐—ฐ๐—ผ๐—บ๐—ฏ๐—ถ๐—ป๐—ฎ๐˜๐—ถ๐—ผ๐—ป ๐—ผ๐—ณ ๐—บ๐˜‚๐˜€๐—ฐ๐—น๐—ฒ ๐—บ๐—ฒ๐—ฎ๐˜ ๐—ฑ๐—ถ๐˜€๐—ต๐—ฒ๐˜€ ๐˜„๐—ถ๐˜๐—ต ๐—ฎ๐—ป๐˜† ๐—ผ๐—ณ ๐˜๐—ต๐—ฒ ๐—ณ๐—ผ๐—น๐—น๐—ผ๐˜„๐—ถ๐—ป๐—ด ๐˜†๐—ผ๐˜‚’๐—น๐—น ๐—ฏ๐—ฒ ๐—ฑ๐—ผ๐—ถ๐—ป๐—ด ๐—ฎ๐—ป ๐™ค๐™›๐™›๐™–๐™ก ๐—น๐—ผ๐˜ ๐—ผ๐—ณ ๐—ด๐—ผ๐—ผ๐—ฑ ๐—ณ๐—ผ๐—ฟ ๐˜†๐—ผ๐˜‚๐—ฟ ๐—ต๐—ฒ๐—ฎ๐—น๐˜๐—ต: (๐—ฝ๐˜‚๐—ป, ๐˜„๐—ผ๐—ผ!)

Skin

Cartilage

Bone

Bone marrow

Organ meats

Tendons

Fattier meat cuts

Animal fats, like lard and tallow


๐—›๐—ผ๐˜„ ๐˜๐—ผ ๐˜€๐—ผ๐˜‚๐—ฟ๐—ฐ๐—ฒ ๐˜๐—ต๐—ฒ ๐—ฏ๐—ฒ๐˜€๐˜ ๐—พ๐˜‚๐—ฎ๐—น๐—ถ๐˜๐˜† ๐—ผ๐—ฟ๐—ด๐—ฎ๐—ป ๐—บ๐—ฒ๐—ฎ๐˜๐˜€

Ideally the best kind of offal comes from farms using the cleanest, most ethical and sustainable practices. In Australia there are limits as to what offal cuts we can get our hands on, plus not all farmers use good clean methods and our labelling laws here don’t require the ingredients list to be made available to us for what animals were fed and how they were raised.


Main categories of animals for food + what to look for in order of best to least best (lol):

BEEF + LAMB ๐Ÿฎ๐Ÿ‘

– Biodynamic organic (regenerative practices)

– Certified organic (no chemicals used on farm, on animals or in feed, no soy in feed)

– 100% grass-fed / pasture-raised (no highly processed grain feed, only pure clean grain supplement during dry times) + no chemicals said to be used (official certification not received but farmer uses best practices)

– Grass-fed majority of life until end if fed grain at the abattoir (not the end of the world but not ideal)


Not good: grain-fed, soy-fed, raised on farm using Round-Up (glyphosate) ๐˜ฆ๐˜ด๐˜ฑ๐˜ฆ๐˜ค๐˜ช๐˜ข๐˜ญ๐˜ญ๐˜บ ๐˜ช๐˜ง ๐˜ค๐˜ฐ๐˜ฏ๐˜ด๐˜ถ๐˜ฎ๐˜ช๐˜ฏ๐˜จ ๐˜ฃ๐˜ฐ๐˜ฏ๐˜ฆ๐˜ด ๐˜ข๐˜ฏ๐˜ฅ ๐˜ฎ๐˜ข๐˜ณ๐˜ณ๐˜ฐ๐˜ธ.


POULTRY ๐Ÿ”๐Ÿฆ†๐Ÿฆƒ

(chicken, duck, turkey)

– Certified organic without soy in feed + free-range

– Organic practices but not certified + free-range

As far as we know almost all chickens bred for meat are fed grain in Australia, it’s near impossible to avoid that but what we can do is seek out farms not using soy in the feed, not using chemicals or hormones. Free-range is the bare minimum for poultry meat.


GAME ๐ŸฆŒ๐Ÿฆ˜๐Ÿ

(deer, kangaroo, goat etc)

– Certified organic (rare to find) without grain feed

– Wild (as long as no feed was given containing grain)

– Free-range

Most game meat is wild, but some is farmed. If farmed, look for grain-free feed as these animals should be fed what’s natural to them.


SEAFOOD ๐ŸŸ

– Wild-caught.
Farmed is no good, full of grain and soy and all sorts of other crap.


Ask butchers to find out and tell you the farming practices used on “grass-fed” products, ask them to try and source the good stuff, look online for home-delivery options and local markets providing the best quality possible.

Good luck!


๐— ๐—ฌ๐—ง๐—›: ๐˜„๐—ฒ ๐˜€๐—ต๐—ผ๐˜‚๐—น๐—ฑ๐—ป’๐˜ ๐—ฐ๐—ผ๐—ป๐˜€๐˜‚๐—บ๐—ฒ ๐—น๐—ถ๐˜ƒ๐—ฒ๐—ฟ ๐—ฏ๐—ฒ๐—ฐ๐—ฎ๐˜‚๐˜€๐—ฒ ๐—ถ๐˜’๐˜€ ๐—ฎ ๐—ณ๐—ถ๐—น๐˜๐—ฒ๐—ฟ + ๐˜€๐˜๐—ผ๐—ฟ๐—ฒ๐˜€ ๐˜๐—ผ๐˜…๐—ถ๐—ป๐˜€


Many people question, whether liver is safe to eat as it is a โ€˜filtering organโ€™ so therefore must contain toxins. Yes, liverโ€™s function is to clear out toxins from the body, but this doesnโ€™tโ€™ mean that’s where they’re stored.
Dr. Chris Kresser says:

โ€œA popular objection to eating liver is the belief that the liver is a storage organ for toxins in the body. While it is true that one of the liverโ€™s role is to neutralize toxins (such as drugs, chemical agents and poisons), it does not store these toxins. Toxins the body cannot eliminate are likely to accumulate in the bodyโ€™s fatty tissues and nervous systems.

On the other hand, the liver is a is a storage organ for many important nutrients (vitamins A, D, E, K, B12 and folic acid, and minerals such as copper and iron).

These nutrients provide the body with some of the tools it needs to get rid of toxins.โ€

Wow! Did you learn something new there?

๐™‡๐™ž๐™ซ๐™š๐™ง, ๐™š๐™จ๐™ฅ๐™š๐™˜๐™ž๐™–๐™ก๐™ก๐™ฎ ๐™—๐™š๐™š๐™› (๐™œ๐™ง๐™–๐™จ๐™จ-๐™›๐™š๐™™/๐™ค๐™ง๐™œ๐™–๐™ฃ๐™ž๐™˜) ๐™ž๐™จ ๐™–๐™ฃ ๐™–๐™ข๐™–๐™ฏ๐™ž๐™ฃ๐™œ ๐™ฃ๐™–๐™ฉ๐™ช๐™ง๐™–๐™ก ๐™ฌ๐™๐™ค๐™ก๐™š๐™›๐™ค๐™ค๐™™ ๐™จ๐™ช๐™ฅ๐™š๐™ง๐™›๐™ค๐™ค๐™™ not to be avoided due to incorrect information but instead to be consumed and benefited from

๐—ง๐—ถ๐—ฝ๐˜€ ๐—ณ๐—ผ๐—ฟ ๐—ฝ๐—ฟ๐—ฒ๐—ฝ๐—ฝ๐—ถ๐—ป๐—ด + ๐—ฐ๐—ผ๐—ผ๐—ธ๐—ถ๐—ป๐—ด ๐—ผ๐—ณ๐—ณ๐—ฎ๐—น ๐˜๐—ผ ๐—บ๐—ฎ๐—ธ๐—ฒ ๐—ถ๐˜ ๐—น๐—ฒ๐˜€๐˜€ ๐—ฎ๐˜„๐—ณ๐˜‚๐—น

News flash: We don’t LOVE the taste and texture of most offal cuts we eat!

We eat it because we need to and we make it more palatable by being creative in the kitchen.


The easiest on the taste buds would be chicken offal so that’s a great one to start with and using the livers to make a paleo pate, frying or baking the hearts (they taste just like thigh anyway!), adding the feet and other bone and cartilage bits to bone broth.


Pork offal is really intense, we don’t like it much and good quality pork is hard to get in Australia so either don’t worry too much about it or, if you can access good quality, the tongue and heart might be easier to manage. Try trimmed and roasted and mixed with yummy roast veg like sweet potato and pumpkin.


Lamb is easier on the nose and taste buds than beef and if you still can’t deal with the liver, which is one of the most nutritious cuts, start with the hearts and kidney. Heart roasted is absolutely delicious, kidney (and liver) minced and added to mince as patties is great.

Beef offal is the most nutritious but stronger in flavour. Liver is the powerhouse but not enjoyable for most (including us) so what we used to do before we got more used to the taste, was to soak it overnight in lemon juice, rinse then prep/cook. Reduces the intensity of the flavour by a lot!


Beef liver + kidney minced and added to mince as patties is a regular brekkie for us. Paleo beef heart stew is a method we tried for heart initially and liked it so much we tried roasting it by itself and have loved that ever since. Beef tongue slow cooked to become really soft then added to sautรฉed carrot, onion and cabbage with coconut amino and bone broth is one of our faves.

Of course, there’s always bacon. Add that to the mix and it helps improve the flavour (like a version of old fashioned lambs fry). Creating healthy stews and mincing to add with muscle meat are always great options.


You can also try adding a paleo avocado sauce, just mashed avo or paleo tomato sauce to have with offal, we find they really reduce the intensity of flavour.

๐˜พ๐™ค๐™ข๐™ข๐™š๐™ฃ๐™ฉ ๐™—๐™š๐™ก๐™ค๐™ฌ ๐™ฉ๐™ค ๐™–๐™จ๐™  ๐™ช๐™จ ๐™›๐™ค๐™ง ๐™ข๐™ค๐™ง๐™š ๐™ฉ๐™ž๐™ฅ๐™จ!


๐—ข๐—ฟ๐—ด๐—ฎ๐—ป ๐—บ๐—ฒ๐—ฎ๐˜ ๐—ฟ๐—ฒ๐—ฐ๐—ถ๐—ฝ๐—ฒ๐˜€ ๐˜๐—ผ ๐˜๐—ฟ๐˜†

Especially great for offal newbies and those just not that into the flavour of most but want to consume more organs.

Check out these recipes on our website:

Beef Mince + Liver Patties

Chicken Liver Pate

Bone Broth

Beef Jerky

Let us know if you try and of these and what you think!


“๐—œ ๐—ท๐˜‚๐˜€๐˜ ๐—ฐ๐—ฎ๐—ป’๐˜ ๐—ฒ๐—ฎ๐˜ ๐—ผ๐—ณ๐—ณ๐—ฎ๐—น ๐—ฏ๐˜‚๐˜ ๐—œ ๐˜„๐—ฎ๐—ป๐˜ ๐˜๐—ต๐—ฒ ๐—ต๐—ฒ๐—ฎ๐—น๐˜๐—ต ๐—ฏ๐—ฒ๐—ป๐—ฒ๐—ณ๐—ถ๐˜๐˜€. ๐—›๐—ฒ๐—น๐—ฝ!”

A few months ago I would have said something like “well you just might need to suck it up and get used to it” and suggested starting with the mildest organ meats in the smallest amounts.

But now I’d say…
Offal supplements! Why? Because I’ve been taking and loving them!


I was sourcing, buying, prepping and cooking offal regularly. Not nearly as often or in as large a quantities as I wanted because I couldn’t get to the butchers who stock the good stuff. I was seeing US + NZ organ supps on our social feeds and wishing I could access some to try, for when I couldn’t buy and eat the fresh stuff, but of course getting from overseas isn’t ideal (for many reasons) but eventually I came across an Aussie company producing grass-fed beef offal supplements. So I got in touch with ’em and was able to get my hands on their two products to try.

I love them! I stopped eating fresh offal for a few weeks so I could monitor how I was going taking the capsules and I kid you not, I get far more benefit than I did eating offal every day!


I wasn’t sure why this was and found out during a video chat with Matt the director of Ancestral Nutrition that because the organ meats they use are freeze-dried and don’t contain the water that fresh meat does, it’s basically concentrated nutrients going into the body. And because organ meat is bio-available (easily digests) it’s working it’s magic quickly.

My skin is clearer, energy levels are up, and immune system is great.


I can’t tell you to take supplements but I can tell you my experience with organ supps has been hugely positive and I’m happy to recommend them as something for you to look into for yours and your family’s health.

We’re usually not fans of supplements but these are different.

No taste, no cooking, just easy essential nutrients ๐Ÿ‘Œ


Get in touch with me if you have any questions about my experience taking these supps and if you’d like to find out when we’ll have them available for purchase.


I hope this information and our perspectives and experiences help you and your family on your journey to better health! Please comment if you have any questions.

Aimee

Natural Fitness + Lifestyle Coaching | Visit our website: Primal Influence | Follow us on socials: Facebook + Instagram

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๐—ช๐—ต๐—ฎ๐˜ ๐—ถ๐˜€ ๐—ด๐—ฒ๐—น๐—ฎ๐˜๐—ถ๐—ป + ๐˜„๐—ต๐˜† ๐—ถ๐˜€ ๐—ถ๐˜ ๐˜€๐—ผ ๐—ด๐—ผ๐—ผ๐—ฑ ๐—ณ๐—ผ๐—ฟ ๐—ผ๐˜‚๐—ฟ ๐—ต๐—ฒ๐—ฎ๐—น๐˜๐—ต?

Gelatin is the cooked form of collagen, found in animal bones, skin and connective tissue. Gelatin contains lots of amino acids, which is why it has so many health benefits.

Our bodies naturally produce collagen, but as we age, we produce less – research shows our natural collagen production begins to decline by 1% from age 20!

When we eat a meat-free diet and even just standard muscle meats without utilising the joints, bones, skin and offal we miss out on a huge amount of collagen in the diet that our skin, gut, muscles, etc need for optimal function. Consuming pure gelatin powder, from a good source, is a great way to supplement in a whole-food way, to boost collagen intake easily and regularly.

It’s said adults need around 4tbsp gelatin in their day and if we’re not consuming bone broth, slow cooked meats on the bone, chewing the cartilage around the bones, and eating offal then we’re definitely not getting even close to that dose.

So why do we need gelatin in our diet?

– collagen is the structural protein that helps maintain skin elasticity and keep your skin looking smooth, plump, and supple
– improves hair and nail strength
– repairs the gut lining and helps with digestion (it’s actually needed WITH meat consumption to help with digestion)
– strengthens and protects joints and bones
– boosts immunity
– reduces inflammation
– helps balance hormones
– provides essential protein without the bulking-up effect
– can reduce cellulite
– strengthens teeth
– aids in the body’s natural detox process
– improves sleep
– helps us feel full quicker, for longer, when eating

That’s a long list!

Gelatin truly is a superfood and it’s a staple in our kitchen.

Gelatin for healthy joints

Gelatin contains natural collagen which helps strengthen and secure the tissues in our joints. Plenty of research has studied the impact of gelatin as a treatment for bone and joint problems like osteoarthritis, having a positive effect on joint mobility issues and pain. The best source of this is bone broth as the nutrients in animal bones and joints (such as beef) are the SAME as in human bones and joints! More to come on this later but gelatin powder as a substitute is fantastic.

In summary, the benefits of gelatin for joints and bones are:

  • Stimulating joint cartilage cell growth.
  • Increasing mobility and range of movement
  • Reducing inflammation joint pain
  • Strengthening and improving the condition of skin, hair & nails
  • Maintaining joint integrity
  • Restoring joint mobility

I can say this is all 100% true as I’ve had a really bad lower back since 1999 but really weak bones since birth. With a degenerated intervertebral disc between L4 and L5 which gave me years of daily debilitating chronic pain, to have become almost totally pain-free after two weeks of drinking bone broth daily and using bone broth and gelatin ever since, I’m an example of how poor eating and nutrient deficiency causes major health problems and then how it can be turned around with good eating and lifestyle changes.

The two main types of gelatin

1. Gelling gelatin powder: dissolves in hot water, makes jelly-type foods, contains collagen and other goodness.

2. Hydrolysed collagen powder – processed to extract the gelatin but leave the collagen and amino acids. Doesn’t gel but easily dissolves in most liquids (cold, room temp and warm).

Watch our YouTube videos ‘What is gelatin + why you should be consuming it‘ and ‘The different types of gelatin explained‘ for loads more info.

How to source good quality gelatin and collagens

Basically.. avoid commercial packets of jelly crystals and jelly products and opt for packets of pure grass-fed beef gelatin and collagen powders.

The different types of gelatin explained” there used to be only 3 varieties of good gelatin you could you could buy, and they were only from America, now there are loads of kinds, including lots of Aussie brands, but it can be a bit confusing! Jelly crystal and jelly products in the shops are full of absolute CR*P inflammatory ingredients and gelatin from really dodgy sources.

Yes the gelatin might be made using trotters and other animal off-cuts, but that’s not what’s wrong with them (offal is where gelatin comes from, it’s a good thing to use all of an animal, no waste!). The problem is how the animals were raised. It’s best for us, the animal and the environment to source gelatin products raised GRASS-FED and when possible, ORGANICLY.

Plenty of Aussie companies are now sourcing good quality ingredients to make gelatin (gelling) powder and hydrolysed (collagen) powders. And many even include other ‘healthy’ ingredients like green powders, aloe vera and more. But in my opinion simple is always best. PURE powders along with eating simple wholefoods (meat, veg, eggs, fat etc) are going to provide the most health benefits and save you from over-spending. Health food stores (physical/online) sell various pure beef gelatin powders now, as do few supermarkets. Read labels and look for grass-fed or organic powders.

Some hydrolysed collagen powders even target different parts of the body specifically. We love these! A local company we use makes these and explained to us how they process the collagen, it’s super simple and not an example of ‘bad’ processed foods at all. Stock the pantry with the gelling gelatin powders to make yummy jelly-type foods, and a full spectrum collagen powder to dissolve into liquids or a variety of different collagens depending on your health needs.

How we use gelatin + collagen powders every day at home

The #1 way to consume gelatin is in bone broth and we prefer home-made with just beef and chicken (organic) bones, no veg or flavourings, for maximum nutrient-density. Ideally gelatin/collagen should be consumed with every meat meal (we consume meat 2-3 times a day) but it’s not always possible to have bone broth, so we make sure we use gelatin and collagen powders.

Simply stirring collagen powders into drinks (water, coffee, tea, hot chocs, juice, etc) is the easiest way to get that goodness in with little effort. Starting with 1 tbsp per day and building up to 4 tbsp.

We also like to make sweet jelly foods with gelling powder; jiggly jelly, firm gummy lollies, creamy panna cotta, marshmallows, fluffy mousse + more.

Gelling gelatin can also be used for some savoury dishes (as I found out after yrs of experimenting!) such as flourless gravy/reductions, nut-free cheeses (soft and firm), and egg dishes.

We also mix gelling gelatin into some liquids to ‘bloom’ (soften) then add hot water and blitz with a milk frother or stick blender. This is great as a milk replacement in hot chocs, coffee etc to thicken up and make frothy (and way healthier!).

At first gelatin just seems to be a sweet jelly-food ingredient but when you think outside the box and get a little creative you realise it’s incredibly versatile. And that’s exactly what I did as a paleo recipe creator and cooking coach, and someone who for a long period of time needed to eat limited types of foods (due to health reasons), including gelatin, and had to get creative with how to make my meals enjoyable.

Visit our Recipes tab on our website for gelatin recipes (sweet and savoury) such as fluffy Strawberry Mousse and Egg-oodles!

Are the vegetarian versions of gelatin ok?

No.

The plant alternatives (agar agar etc) may have originally come in a natural 100% pure form but by the time they’re turned into a product to help foods gel/set, they’re so incredibly processed, no longer really ‘natural’ and come with negative side-effects (mostly to gut health).

Whereas gelatin from animal sources doesn’t. I did a fair bit of research into this a while ago, as I was always asked about at cooking workshops and on SM, and I came to the conclusion that the plant versions are actually unhealthy and not something I can promote using and consuming.

Dr Chris Kresser has an article about why even vegetarians should be consuming gelatin, so basically, animal-sourced gelatin is really important for our health, and the plant-based alternatives can be harmful. That’s my take on it, please do your own research though!

I hope this information and our perspectives and experiences help you on your journey to better health! Please comment if you have any questions.

Aimee

Natural Fitness + Lifestyle Coaching | Visit our website: Primal Influence | Follow us on socials: Facebook + Instagram

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