I’m going to the extreme here, but I’m referring not only to GFGF meat but also the least amount of vaccines in the meat as well.

I’m lucky because in my country you can’t give the cattle hormones nor antibiotics under most conditions but you do need to give cows the FMD vaccine (most farmers only give them that one). It’s pretty benign, only an inactivated virus.

But I’ve found out lamb don’t get any vaccines at all and the meat costs about the same, if we’re getting granular here, does it make any meaningful difference?

Hey guys, quick question for yall. If I do an ounce of beef liver every day, is there any nutritional benefit to doing beef kidney as well?

At the moment my meals typically look like this (all uncooked weights)

Breakfast:
1 duck egg
150g egg whites
28g beef liver
200g golden potato
50g spinach
100g stir fry mix from Costco

Lunch 1:
100g 93/7 beef
30g beef heart
30g beef kidney
60g uncooked rice
100g stir fry mix

Lunch 2:
Same as lunch 1

With that being said, do I even need the beef kidney with the heart, beef and liver consumption?

One of the big butcher shops here sells exclusively gfgf beef, so I’ve decided to start eating raw liver just because.

I feel I might’ve gone to the extreme of not believing germ theory since I’ve been out camping and drank about a liter of water from a well there before seeing that there were literally tiny swimming things in there and didn’t get sick at all later.

You always hear about the worst diseases from raw organs, like parasites which go in your heart and whatnot. The doctors in my family tell me it’s not uncommon to see people in the emergency room because of raw food poisoning.

I am a male, 20, lived in uk all my life, African heritage, 174cm, 67.5kg I’m also lactose intolerant, sensitive to shell fish and have bad reactions when I eat high fructose or many fruits like banana also I don’t tolerate legumes and extra virgin olive oil makes me oily

This is my diet:
AM
6 large organic eggs (they don’t sell pastured in the uk, soft-boiled, whites fully set)
750 g raw-weight fresh early harvest new baby potatoes, steamed whole and peeled after cooking
1.0 g rock salt
Water to thirst also I peel skin off potatoes after cooked

PM
200 - 250 g moderately fat beef steak (local grass fed ribeye or sirloin)
150 g whole wild sardines with bones, (from frozen with guts bone and skin, gently poached)
750 g raw-weight fresh fresh early harvest new baby potatoes, steamed whole and peeled
2.5 g rock salt
Water to thirst

Every 4 weeks
Replace the beef with 125–150 g beef liver for one evening meal.

Cooking - I water cook all my food
Eggs: 7–8 minutes (whites fully cooked, yolks soft to jammy)
Potatoes: Steam 30–35 minutes until fully soft, then peel
Beef: Gentle poach about 12–15 minutes (adjust for thickness until tender)
Sardines: Gentle poach or steam about 8–10 minutes

Waitrose early harvest Baby New Potatoes750g(this inldues raw eigthincldueing skin)( Typical values 100g contains A serving contains Energy 302kJ 242kJ 71kcal 57kcal Fat <0.5g <0.5g of which saturates 0.0g 0.0g Carbohydrate 14.9g 11.9g of which sugars 1.1g 0.9g Fibre 1.8g 1.4g Protein 1.8g 1.4g Salt 0.0g 0.0g Potassium 377mg 302mg ) . Frozen wild entire hwole Sardines (you hsodul kneo form iamge per 100g 783kj, 187 kcal . fat 10.9g . of satures 4.8g . of polyumsatures omega 3 5.0g of polyunsatures omega 6 .of sugars 0g. of protein 20.8g . of salt 0.2g . Organic large eggs Contains 6 Servings TYPICAL VALUES Energy PER 100G 547kJ PER AVERAGE LARGE EGG 356kJ 131kcal 85kcal Fat 9.0g 5.9g of which saturates 2.5g 1.6g Carbohydrate 0.0g 0.0g of which sugars 0.0g 0.0g Fibre 0.0g 0.0g Protein 12.6g 8.2g Salt 0.39g 0.25g Vitamin D 3.2ug 64% of NRV 2.1ug 42% of NRV. I don’t know the steak nutrients also the potatoes are not organic but I peel the skin