The Most Nutrient-Dense Food in the World

Do you know what the most nutrient-dense food is? Hint: it’s not a plant!

Timestamps
0:00 What are the most nutrient-dense foods?
0:40 The problems with plants
2:07 What do plants have that organ meats don’t have?
2:55 What if you don’t like organ meat?
3:36 Bulletproof your immune system *free course!

What are the most nutrient-dense foods? The answer is organ meats. Organ meats have 10-100x more concentrated nutrients than muscle meat.

Organ meats have more bioavailable nutrients, such as:
• Iron
• Zinc
• Selenium
• Vitamin A
• Vitamin D
• Vitamin B12
• Magnesium
• Vitamin B1
• Vitamin B2
• Alpha-lipoic acid
• Vitamin B6
• Phosphorus
• Choline
• CoQ10
• Vitamin K2

Plants lack certain nutrients, such as:
• Vitamin B12
• Vitamin D3
• DHA (omega-3 fatty acid)
• Vitamin A (the active form called retinol)

Plants also have phytates, which are anti-nutrients. They block certain nutrients, such as:
• Iron
• Calcium
• Magnesium
• Zinc

However, it’s easier to get certain nutrients from plants than meat. This is why you would want to combine meat with plants in your diet.

Nutrients that are easier to get from plants:
• Phytonutrients
• Vitamin C
• Vitamin E
• Vitamin K1
• Potassium
• Magnesium

If you don’t like to consume organ meats, you can get them as supplements. You can also get certain types of hamburger that have organ meats blended in.

Dr. Eric Berg DC Bio:
Dr. Berg, age 58, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.

Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.

#keto #ketodiet #weightloss #ketolifestyle

Thanks for watching! I hope this helps explain what the most nutrient-dense food is and why you should eat more of it.

[aquilomanganelli]

Funny my Mom used to cook a lot of liver when we were younger, not necessarily bec it was good for us; But actually because it was relatively inexpensive and we were a relatively poor family, financially speaking.

[JenniferMyers]

Grass fed beef liver is my superfood. When I started including it in my diet a few years ago, it changed my life. I swear by beef liver.

[IELTS-]

To the point precise short no click bait..
thanks

[guardianminifarm]

Big help. So many folk have insisted that liver is full of toxins & organ meat is guts. I grew up eating everything from the animals we harvested in hunting or we raised for slaughter. But over the past couple decades I have been influenced to not eat organ meat. You and another very close friend have changed my mind. I am back and happy to be eating all that is possible in our animals.

[Tina-fiwy]

Dr. Berg has one of the most soothing voices ever 😇. Only he can make organ meats sound appetizing.

[JannyMaha]

I can eat heart and gizzards, but I couldn't do liver until this past year, when I was able to fix it a certain way. After 31 years of marriage, my hubby actually asks for it weekly. He loves it. It includes pre-seasoning it and letting it marinate in vinegar wine and other stuff, including heavy cream. Then, fry up some bacon, remove when crispy, sautee onions and garlic in bacon grease, then add mega grass-fed butter, and add liver for a few minutes. I can't do anything pink, so that liver has to be dead before I turn the stove off. Add crumpled up bacon to liver when you turn stove off. Next time I fix it, I'll try to remember to record it. It really is delish 🤤

[hindwahid]

Indian spices work really well while cooking organ meats, especially fennel seed powder, coriander and black pepper. Use coconut oil and curry leaves to enhance the flavours.

[ob]

Dr Berg, you might like organ meats when it's cooked this way: put some olive oil in a frying pan, add onions, let them brown, cut up your organ meats into tiny pieces, then throw them in the pan, add tomatoes, chilli pepper, garlic, spices and herbs that you like. Let it cook and enjoy! ❤️

[miltonbates]

Grass-fed beef liver makes me feel like superman. It's unbelievable how energized and powerful my body feels after consuming beef liver.

[nicoowen]

i love how you just go straight to the point!!

[xyzzyx]

Thank you Dr Berg! This is one of my 3 favorites channels on YouTube. Probably the best one.

[RPRsChannel]

I detested liver as a child, but that was because it was fried grey, but lightly fried as an adult? Then it's really good.
It took 2 weeks for me to get used to it and also because "you can feel it working", I had to keep eating it. It's "natural vitamin pills".
Same with cod liver oil, took 2 weeks and I love it and so does my body.

Beef liver comes usually in 1lbs-2lbs packs. Fresh or frozen it doesn't matter.
If frozen, thaw out the beef liver on the counter for 20-30min.
The liver at this point should still be a bit frozen, only thaw so you are able to do the next step:
With a steady hand, as liver is very slippery, slice slices/discs that you re-freeze, first spread out, then you can stack them in a container.
Take out 1 slice 4-7 days a week and lightly fry it with your meal. I believe in giving the body breaks from consuming too nutrient dense foods, but you might want it in each meal.
The slice should be around 50-80g and should cover all vitamins and minerals for the day. Eating 200g or more in a meal might make your tummy upset. And that might result in you not trying it again. And if you still can't eat it, chop it up in small pill sized portions and just swallow with water, as if they were vitamin pills.

Not all livers taste as good to each person. Pork liver makes me gag, but i can eat liverwurst? Dr. Berg needed to sneak organ meats in a hamburger.

Americans especially are so fixated on food bringing instant joy in the mouth or they will never try it again? Somethings take time, no one liked beer or wine or whiskey the first ties.

[kamillatoth]

Lunch today was well-raised chicken livers, raw kefir with bee pollen, and coconut. I have loved liver since I was a baby.

[gillesguimond]

It was, maybe still is, I do not know, part of the oath, “let food be thy medicine”

[waterwarcrimes]

YES! We add chicken hearts to our pork sausage patties we grind ourselves! Thank you for all your education, Dr. Berg and Karen!

[rjs]

Dr Berg I have so much respect for you because you actually care. Thank you so much for doing what you do. Much love in Christ...Richie.

[RubberWilbur]

I use to hate beef liver but the more I consumed it the more I started to love the taste and actually enjoy it. I recommend dipping it into lemon and coconut aminos. Its satisfying to know that just one serving of liver and I get 90 percent of all the nutritients I need for the day with super low calories.

[GAB-vqre]

I just discovered you Dr. Berg and have been devouring all of your nutrient dense videos. I am feeling far more energetic, clear minded, and have an overall feeling of well being. Thank you for the advice!

[JustAName-itqp]

I've been seeing the VA for years. None of those doctors has gotten me healthy as you do Sir. Thanks a lot for all your work and willingness to inform us for free on YouTube.

[alisonarmstrong]

Roast stuffed beef heart was served at the farm by my aunt when I was a child in the 1940s--I still recall the delicious deeply comforting flavor.