One of the things I’ve wanted to get into my diet these days is organ meat, aka offal. However, I’m your garden variety American who is squeamish about livers, kidneys, etc., despite their nutritional value.
But I had a bit of an aha browsing the US Wellness site. Braunschweiger is something I loved as a kid … and it turns out it’s liver-based. US Wellness’ braunschweiger (pictured above) is:
a 60/40 mix of grass-fed trim and grass-fed beef liver retailed in a fully cooked 1 pound package ready to slice and serve
So I ordered a few pounds from US Wellness. Alas, I can’t eat it the way I did as a kid — in between two slices of white bread with tons of mayo — but it turns out it’s actually really good rolled up in some sliced roast beef!
Me, I’m not ready (yet) to go all Anthony Bourdain with offal, but at least I’ve dipped my toes in the water ;).
This is not a traditional review of Gary Taubes’ Why We Get Fat, though by the end I’ll definitely encourage you to get the book.
Weight Maven is written by Beth Mazur. Beth believes that obesity is more symptom than cause and that the real problem is our modern culture -- especially diet. Beth writes about ancestral health, health policy, & mindfulness. And cats! 
