Top 13 Animal-Based Superfoods for Optimal Health
Have you ever wondered what people ate before drive-thrus and cereal aisles? Spoiler: it wasn’t instant noodles or protein bars. Humans thrived on nutrient-packed foods straight from the land and sea for centuries, and many of these remain the gold standard for health today.
The best part? You don’t need a PhD in nutrition to see why these foods work. They’re simple, whole, and naturally designed to fuel your body.
These dietary practices harken back to the ancestral diet, which mirrors the nutritional choices of our ancestors and is still practiced by some indigenous tribes today.
Animal-based superfoods are my go-to when it comes to feeling my best. They’re like nature’s multivitamins, packed with bioavailable nutrients that actually get absorbed by your body.
Forget synthetic pills and supplements. These superfoods support energy, mental clarity, and even those muscles you’ve been trying to build at the gym.
Trust me, you’ll feel the difference once you add them to your meals.
In this post, I’ll share the top 13 animal-based superfoods I swear by. Some might surprise you, and others might bring back childhood memories of your mom trying to get you to eat liver. (Yep, it’s on the list—and for good reason!)
Whether you’re looking to boost your immune system, improve your skin, or just have more energy to tackle your day, these foods are game-changers. Let’s jump in!
1. Liver
If one food truly deserves the “superfood” title, it’s liver, especially within the context of animal-based diets. I’m talking about beef, chicken, lamb, and even pork liver—each one is like a multivitamin straight from nature.
Liver is jam-packed with bioavailable nutrients, meaning your body absorbs them more easily compared to synthetic supplements. Vitamins A, B12, iron, and folate—it’s all there, ready to give your body a serious energy boost.
I’m gonna say it… Liver is hands down the most nutrient-dense food on the planet.
Now, I get it—liver can be a bit… polarizing. If you’re new to it, start with chicken liver. It’s milder in taste and works wonders in a creamy pâté.
Beef liver is a powerhouse, but the flavor can be stronger, so I’d suggest soaking it in milk to mellow it out. Lamb’s liver is rich and slightly sweet, making it a favorite for many.
Cooking liver isn’t as intimidating as it sounds. Sauté it with bacon for a quick, nutrient-packed meal, or chop it finely and mix it into ground beef for burgers or meatballs.
Personally, I prefer pre-mixed ground beef with organ meat and use it in recipes such as Jim’s Special. It’s easy to sneak in without anyone noticing (yes, even picky eaters).
For me, eating liver has been a game-changer. I noticed more energy and better focus, and my skin even started to glow.
It’s that powerful. Sure, it takes some getting used to, but trust me, your body will thank you for it. If you’re still hesitant, try capsules made from desiccated liver—they’re not as fun, but they get the job done.
2. Kidney
If the liver is the king of superfoods, then the kidney is undoubtedly its queen, playing a crucial role in an optimal diet. This often-overlooked organ meat is a nutritional powerhouse packed with B vitamins, selenium, and iron.
Whether you choose beef, lamb, or pork kidneys, you’re getting a food that supports detoxification, hormone balance, and even your immune system. It’s like giving your body a mini reset every time you eat it.
I’ll admit, I was hesitant the first time I cooked kidney. The smell can be a little intense, but don’t let that put you off. A good soak in water or milk can help tone it down.
Once prepped, kidneys have a rich, earthy flavor that works beautifully sautéed. Bonus points if you cook them in their own suet, which most butchers can provide.
Brown them on the outside and leave the centers slightly pink—this keeps them tender and juicy. If you like a bit of spice, deviled kidneys are a classic and flavorful option worth trying.
Eating kidney feels like paying homage to our ancestors, who valued every part of the animal. It’s not just about the nutrition (though it’s incredible); it’s about respecting the process and enjoying something truly wholesome.
Once you master cooking kidney, you’ll wonder why it ever went out of style. Try it and see how this queen of superfoods can elevate your meals.
3. Pasture-Raised Eggs
Eggs are affordable, versatile, and packed with so much goodness that it’s almost unfair. Think about it: these little nutrient bombs need to have everything to create a life, so their nutrient density can not be underestimated.
When it comes to pasture-raised eggs, though, they’re a whole different ballgame compared to the ones from the store’s bargain bin.
These eggs come from hens that roam freely and eat a more natural diet, which means the eggs are richer in nutrients like omega-3 fatty acids, vitamin D, and choline.
And let’s be real—the yolks are a deep, golden yellow that just screams nutrition.
Why Choline Matters
Choline might not get as much attention as other nutrients, but trust me, it’s a big deal. It’s essential for brain health, memory, and even liver function. If you’re feeling forgetful or foggy, adding more eggs to your diet might just help sharpen your focus.
Plus, with pasture-raised eggs, you’re getting choline in a form your body can actually use, which isn’t always the case with supplements.
Cooking Tips for Maximum Nutrition
The best thing about eggs is their versatility. They can be boiled, fried, scrambled, or poached. Personally, I love them over easy, cooked in grass-fed butter to add even more healthy fats to the plate.
The key is to keep the yolk runny. This preserves the nutrients and ensures a creamy, delicious bite every time.
I add eggs to pretty much all my meals. Whether it’s steak and eggs, lamb chops and eggs, salmon and eggs, or even gammon steak and eggs, they’re always the perfect companion.
And for a quick, nutritious snack, I take five boiled eggs to work every day. They’re simple, satisfying, and a great way to stay fueled throughout the day.
Eggs may be simple, but they’re far from boring. Whether you’re whipping up a fancy omelet or pairing them with your favorite protein, they’re a superfood that deserves a permanent spot on your plate.
Let me know if you’ve got any egg hacks—I’m always looking for new ideas!
4. Bone Broth
Bone broth is the ultimate comfort food with a twist—it’s also one of the most nourishing things you can sip on. Whether you’re using beef, chicken, or lamb bones, this liquid gold contains collagen, amino acids, and minerals that support everything from your joints to your gut.
It’s like giving your body a warm hug from the inside out. Additionally, bone broth supports mental health through its rich nutrient content, which can help lower the risk of mental health issues like depression and anxiety.
Bone broth is packed with vital nutrients, including collagen and glycine, which are essential for optimal health. Collagen supports skin elasticity and joint health, while glycine aids in digestion and promotes better sleep.
These nutrients make bone broth a comfort food and a powerhouse for overall well-being.
Making Bone Broth at Home
The beauty of bone broth is that it’s easy to make, and you can tailor it to your taste. Grab grass-fed or pasture-raised bones from your butcher (don’t forget to ask for the knuckles for added collagen).
Toss them into a slow cooker (or pressure cooker) with water, a splash of apple cider vinegar (this helps draw out the minerals), and your favorite seasonings. I use sea salt, but you can get fancy with herbs and spices if you like.
Let it simmer for at least 12 hours (or 4 hours in a pressure cooker)—yes, it’s a bit of a commitment, but the results are worth it.
Strain out the bones, and you have a nutrient-packed broth ready to sip on its own or use as a base for soups and stews.
Pro tip: If your broth gels when it cools, that’s a sign you’ve nailed the collagen content!
Store-Bought Options
Don’t have the time to make your own? No problem.
There are plenty of high-quality bone broths available in stores these days. Just make sure to check the label—look for broths made from grass-fed or organic bones with no unnecessary additives.
See my round-up of the best bone broths you can buy online.
For me, bone broth is a daily staple. Whether I’m sipping it in the morning or using it to add flavor to my cooking, it’s easy to sneak in extra nutrients without even trying.
If you haven’t jumped on the bone broth bandwagon yet, trust me, it’s worth it. Once you start, you’ll never look back.
5. Grass-Fed Butter
Ditch the highly processed human-made vegetable & seed oil spreads – these are doing you no favors. Grass-fed butter is where it’s at.
Loaded with fat-soluble vitamins like A, D, and K2—nutrients that play a huge role in bone health, immune function, and even heart health. Grass-fed butter is also a nutrient-dense food that supports overall health.
The bonus? It’s full of healthy saturated fats that your body actually needs for energy and proper hormone function.
Let’s face it: nothing beats the taste of real butter melted over a juicy steak or fresh-out-of-the-oven veggies.
Why Grass-Fed Matters
Ever wondered why grass-fed butter is such a big deal?
Cows raised on grass produce milk that’s naturally higher in omega-3 fatty acids and conjugated linoleic acid (CLA), which is known for its anti-inflammatory and fat-burning properties.
The result is butter that’s not just delicious but also incredibly nutritious. You can actually see the difference—the yellow color is more vibrant thanks to the beta-carotene in the grass.
Sourcing Raw Grass-Fed Butter
For an added nutritional boost, try sourcing butter made from raw milk. Raw butter retains even more nutrients and enzymes, making it a standout choice.
There are plenty of suppliers offering raw butter if you look around. (Don’t worry—we’ll dig deeper into raw dairy later.)
How I Use It
Grass-fed butter is a staple in my kitchen. I use it for all my frying and sautéing, but I also enjoy it as a snack. Sometimes, I’ll eat pieces of butter on their own or with cheese, dates, raw honey, or my guilty pleasure—dark chocolate.
It might sound odd initially, but the creamy, salty sweetness hits all the pleasure points. I dare you to try it—you won’t regret it!
Grass-fed butter isn’t just a pantry essential; it’s a small but mighty upgrade that can make a huge difference in your meals and your health.
So, go ahead, butter up! Your taste buds and body will thank you.
6. Raw Dairy
Consider raw dairy a crucial component of animal-based diets. It is nature’s purest form of milk and its products, packed with enzymes, vitamins, and probiotics that pasteurization often strips away.
From raw milk to kefir, raw dairy is an incredible addition to any diet for those looking to supercharge their gut health and get a serious dose of bioavailable nutrients.
Raw dairy is also one of the most nutrient-dense foods available, providing essential nutrients that are easily absorbed by the body. It’s as close as you can get to what our ancestors enjoyed.
The Benefits of Raw Milk and Kefir
Raw milk is a powerhouse. It’s loaded with calcium for strong bones, vitamin D to boost immunity and a perfect balance of fats for energy and brain health.
But let’s not forget kefir—a tangy, fermented drink made from raw milk that takes things to the next level. Kefir is brimming with probiotics, those “good bacteria” that keep your gut happy and your digestion running smoothly.
In fact, kefir can contain up to 61 strains of bacteria and yeast, making it a gut-health superstar.
How I Use Raw Dairy in My Diet
I’m a simple person who enjoys the simple things in life. So, I drink milk and kefir alone, although I may also have some kefir on blueberries with some raw honey.
When it comes to such things as cheese, again, I’ll happily eat it on its own. But it’s a fine thing with some raw butter and raw honey.
Where to Find Raw Dairy
Finding raw dairy is not as difficult as it used to be. Some brands sell in stores, and sniffing around farmers’ markets is a good option.
Raw dairy isn’t just about health benefits; it’s also about reconnecting with real, unprocessed food. If you’ve never tried it before, I’d highly recommend starting with kefir—it’s a gateway to a whole new level of nourishment.
7. Animal Fats (All Types)
Animal fats have been unfairly demonized for years, but they’re a nutrient-dense powerhouse that deserves a place in your kitchen as part of a balanced diet.
Whether it’s lard, tallow, schmaltz, or suet, traditional fats are rich in healthy saturated and monounsaturated fats and fat-soluble vitamins like A, D, E, and K.
These fats provide steady energy and support hormone production, which is essential for overall health. As a nutrient-dense food, animal fats support overall health and well-being. Plus, they make everything taste better—crispy roast potatoes in tallow, anyone?
Why Traditional Fats Matter
Back in the day, animal fats were kitchen staples. People cooked with them, baked with them, and even preserved foods in them.
Today, we’re starting to relearn what our ancestors knew all along: fats like lard and tallow are incredibly stable at high temperatures, making them ideal for frying and roasting.
They’re also free from the harmful compounds that vegetable oils can produce when heated.
Logic
Animal fats have been demonized, but I want you to use a little logic here.
Firstly, we’ve been eating animal fats for hundreds of thousands, even millions, of years. I can’t imagine our hunter-gatherer ancestors turning their noses up at fat, especially when it’s tasty and satiating (which is important when they weren’t sure when they would eat next).
Secondly, our bodies can run on either fat or carbs for fuel (note that the body will prioritize the use of carbs over fat – resulting in the body storing fat while carbs are about – generally).
In our modern world, we overwhelmingly eat carbohydrates, meaning we rarely use fat as fuel. This is why many of us are storing more and more fat.
Our ancestors, however, didn’t consume many carbohydrates, so they used mainly fat for fuel. As a result, they were not overweight and didn’t have the diseases we have today.
This becomes really obvious when you change to an animal-based diet because weight no longer becomes an issue—and you feel great. The body clearly runs better on fat—you feel it.
Where to Source High-Quality Fats
Look for high-quality, grass-fed options if you’re ready to ditch the vegetable oils and bring back real fats. Many butchers sell rendered fat or raw suet; you can even render your own at home.
It’s surprisingly easy—just slowly melt the fat over low heat, strain it, and store it in a jar for future use. Trust me, once you switch to cooking with animal fats, you won’t go back.
Animal fats are more than just a cooking ingredient—they connect to traditional, nutrient-rich eating.
So next time you’re frying, roasting, or baking, skip the canola oil and reach for tallow, lard, or schmaltz. Your body (and taste buds) will thank you.
8. Grass-Fed Steak
There’s something primal and deeply satisfying about biting into a juicy, grass-fed steak, making it a prime example of beneficial meat consumption. Beyond the incredible flavor, grass-fed beef is packed with nutrients that make it a true superfood.
Grass-fed steak is one of the most nutrient-dense foods available. It is rich in bioavailable nutrients that support overall health. Unlike conventional grain-fed beef, grass-fed steak is lower in unhealthy fats and higher in omega-3 fatty acids, CLA (conjugated linoleic acid), and key vitamins like B12.
This is the best protein source for building muscle, boosting energy, and supporting overall health.
Why Grass-Fed is Better
Grass-fed beef comes from cows that graze on pasture, which means they eat their natural diet of grass instead of processed grains. This diet leads to meat that’s not only more nutrient-dense but also free from antibiotics and hormones often used in conventional farming.
Grass-fed beef also has a richer, meatier taste—that’s how steak is meant to be enjoyed.
Cooking the Perfect Steak
Cooking grass-fed steak requires a little more care. Because it’s leaner than grain-fed beef, it cooks faster and can dry out if you’re not careful.
My go-to method is to generously season the steak with salt. Heat the pan to a medium-high heat.
If the steak has a layer of fat on one edge, cook the fatty edge until brown first. This releases some fat, which is perfect for cooking the steak.
I seal the remaining edges before laying it flat in the pan. You can push the steak down with a flat utensil to increase the sizzle and browning. After around 30 seconds, flip. (this is for a rare steak around 3/4″ thick. Flip a few more times if you prefer your steak cooked more).
Then, just before you flip again, add some knobs of butter to the pan, and once flipped, baste away for 10 seconds ish. Do the same for the other side.
Pro tip: Set the oven on low heat—not hot enough to cook—and let the steak rest for at least 5 minutes before serving. This is also a good time to finish any other cooking items, such as eggs.
The Nutritional Powerhouse
Grass-fed steak is more than just protein—it’s a complete package of essential nutrients. It’s an excellent source of iron, which helps transport oxygen throughout your body, and zinc, which supports your immune system.
And let’s not forget about B vitamins, particularly B12, which are crucial for energy production and brain health. Steak delivers in every bite if you’re active or simply want to feel more energized.
Steak night isn’t just a treat—it’s an investment in your health. Pair it with a side of roasted vegetables or eggs, and you’ve got a meal that’s as nourishing as it is satisfying.
9. Heart
If you’ve never tried heart before, it might sound intimidating—but hear me out. Heart is one of the most underrated cuts of meat out there. Whether it’s beef, lamb, or chicken, heart is loaded with nutrients like CoQ10, iron, zinc, and B vitamins.
It’s also a fantastic source of lean protein. As a nutrient-dense food, the heart supports overall health and well-being. If you’re looking to boost your energy levels and support cardiovascular health, eating heart is a no-brainer.
The Nutritional Powerhouse of Heart
Heart is a muscle, so it’s packed with high-quality protein that your body can easily use to repair and build tissues. What makes it special, though, is its CoQ10 content—a compound that’s crucial for energy production at the cellular level and heart health.
Studies have shown that CoQ10 can help lower blood pressure, improve energy levels, and even support brain function.
It’s also rich in heme iron, the most absorbable form of iron, making it a great choice for anyone with fatigue or anemia.
How I Cook Heart
Cooking heart is much easier than you might think. It’s essentially a very lean muscle meat, so it can be cooked like a steak: season and sear.
I like heart in stews cooked in my pressure cooker with beef pieces and any veggies you want to add, all cooked in bone broth.
If you’re trying heart for the first time, start small. Mixing chopped heart into ground beef for burgers or meatloaf is a sneaky (and delicious) way to ease into it. The flavor is rich but not overpowering, and you’ll barely notice it when paired with familiar spices and seasonings.
Why Heart Deserves a Spot on Your Plate
Eating heart isn’t just about nutrition—it’s about reducing waste and embracing the philosophy of nose-to-tail eating. When we use every part of the animal, we honor the process and minimize food waste.
Plus, it’s often more affordable than other cuts of meat, making it a budget-friendly way to pack in some serious nutrition.
Don’t dismiss Heart until you’ve tried it. Its flavor, texture, and incredible health benefits might surprise you. Once you try it, you might add it to your regular meal rotation.
10. Sockeye Salmon
Regarding seafood, sockeye salmon stands out as one of the most nutrient-dense and flavorful options. Known for its deep red flesh and rich taste, sockeye salmon contains omega-3 fatty acids, high-quality protein, and several vitamins and minerals.
It’s one of the best fish you can eat if you’re looking to support heart health, brain function, and overall wellness.
The Omega-3 Advantage
Omega-3s are essential fats that your body can’t make alone, and salmon is one of the richest natural sources. These fatty acids are critical for reducing inflammation, improving cognitive function, and maintaining a healthy heart.
In fact, studies have shown that omega-3s can help lower blood pressure, reduce triglycerides, and even improve mood. Sockeye salmon is particularly high in these healthy fats, making it a standout choice among other fish.
Why Sockeye?
Not all salmon are created equal. Farmed salmon often comes with a higher load of contaminants and a lower nutritional profile than its wild-caught counterpart.
Sockeye salmon is almost always wild-caught, ensuring you get the cleanest, most nutrient-dense fish available. Its bright red color comes from its natural diet of krill, which also boosts its antioxidant content.
Cooking Sockeye Salmon
As always, I like to keep it simple. Season with sea salt and fry in butter. Crisp the skin on high-medium heat in a pan before flipping over. I like to keep the middle almost raw.
Don’t overcook as it’ll become dry.
A Word on Heavy Metals
While sockeye salmon is one of the cleaner fish options, it’s worth noting that all seafood can contain trace amounts of heavy metals like mercury.
As a precaution, I limit my fish intake, but when I indulge, sockeye salmon is always my top choice. Its nutrient profile makes it worth the occasional splurge.
Sockeye salmon is more than just a delicious dinner option—it’s a superfood that fuels your body and supports your health in countless ways. Whether you’re grilling, baking, or pan-searing, this fish deserves a spot on your plate.
11. Raw Honey
Raw honey is one of nature’s most powerful and versatile sweeteners. Unlike processed honey that’s heated and filtered, raw honey is loaded with enzymes, antioxidants, and nutrients that can support your overall health.
It’s not just a sweet treat—it’s a superfood with benefits that include boosting the immune system, improving digestion, and providing a natural energy boost.
Word of warning, though: if you struggle with blood sugar level issues such as type 2 diabetes, it is best to steer clear of honey. At least initially, until your body gets it under control, only add it gradually and monitor your blood sugar levels.
What Makes Raw Honey Special?
The key difference between raw and processed honey is how it’s treated. Raw honey is unheated and unpasteurized, so it retains all its natural enzymes, vitamins, and minerals.
These nutrients include vitamin C, magnesium, and small amounts of B vitamins. Raw honey also contains powerful antioxidants, like flavonoids and phenolic compounds, which help protect your body from oxidative stress and inflammation.
Another standout feature is that raw honey has antimicrobial properties, making it a great natural remedy for sore throats and minor wounds. It’s like having a little jar of edible medicine in your kitchen.
How I Use Raw Honey
I don’t have too much honey, as I will get the sugar shakes if I do. I sometimes have it in tea or drizzle it over raw kefir or yogurt with some berries. Sometimes, I even enjoy it straight off the spoon when I need a quick energy boost before a workout.
For an extra treat, I pair raw honey with dark chocolate, butter, or cheese—it’s an impossible-to-beat flavor combination. If you’re feeling under the weather, a spoonful of honey with a dash of cinnamon can work wonders for a sore throat.
Why It’s Worth the Splurge
Raw honey can be more expensive than processed stuff, but the quality and health benefits are worth it. When shopping, look for honey that’s labeled “raw” and preferably local.
Local honey may even help with seasonal allergies, as it contains small amounts of local pollen that can act like a natural vaccine for your immune system.
Raw honey isn’t just a sweetener—it’s a nutritional powerhouse that deserves a permanent spot in your pantry. Use it sparingly but intentionally, and you’ll be amazed at the flavor and health benefits it brings to your meals and snacks.
12. Bone Marrow
Bone marrow might not be the most glamorous food on the table, but it’s undeniably one of the most nutrient-dense.
Marrow is a rich, creamy superfood loaded with healthy fats, vitamins, and minerals. It’s found in the bones of animals such as beef, lamb, and chicken. Although it’s mostly beef that’s eaten.
Traditional diets have prized it for its healing properties and incredible flavor for centuries. It’s still regarded as a delicacy in some cultures and high-end restaurants.
Why Bone Marrow is a Superfood
Bone marrow is packed with nutrients that support your overall health. It’s rich in healthy fats, including omega-3s, which are essential for brain function and reducing inflammation.
Marrow also contains collagen, which supports joint health and skin elasticity, and glycine, an amino acid that aids in digestion and promotes better sleep.
In traditional cultures, bone marrow was considered a sacred food, often reserved for growing children or nursing mothers, because of its incredible nutrient density.
Modern research supports this, showing that marrow is a great source of fat-soluble vitamins A, D, E, and K.
How I Enjoy Bone Marrow
You’re in for a treat if you’ve never tried bone marrow. My favorite way to enjoy it is roasted. Simply roast some marrow bones in the oven at 450°F for about 15-20 minutes until the marrow becomes soft and slightly bubbly.
Season with some sea salt and eat. As I say, I’m a simple guy.
Bone marrow also works wonders in soups and broths. When simmered for hours, it infuses the broth with richness and depth while delivering nutrients.
Pro tip: ask your butcher for “canoe-cut” bones to make scooping out the marrow easier.
Bone marrow is more than just a trendy food—it’s a nutrient powerhouse with a flavor that’s hard to beat. If you’re looking for a simple, delicious way to boost your health, this often-overlooked delicacy deserves a spot on your menu.
13. Brains (All Types)
Eating brains might sound unconventional, but don’t let that put you off—it’s one of the most nutrient-dense organ meats you can include in your diet.
Brains from beef (which you can’t buy in the US), lamb, or poultry are packed with essential nutrients that support brain health, energy production, and overall well-being.
They’ve been a prized food in many cultures for centuries and were the O.G. scavenger food for our cavemen ancestors.
Why Brains are a Nutritional Powerhouse
Brains are incredibly rich in healthy fats, particularly DHA, a type of omega-3 fatty acid that’s crucial for cognitive function, mood regulation, and reducing inflammation. They also contain high levels of B vitamins, including B12, which is essential for energy production and a healthy nervous system.
Additionally, brains are a good source of selenium, which helps protect your cells from damage and supports a strong immune system.
One lesser-known nutrient found in brains is phosphatidylcholine, which plays a key role in maintaining the structure of cell membranes and supports memory and learning.
If you’re looking for food that feeds your brain—literally—brains are hard to beat.
How to Prepare and Enjoy Brains
Cooking brains might initially seem intimidating, but it’s simpler than you think. Their delicate, creamy texture works beautifully in many dishes. To remove any impurities, soak them in cold water with a splash of vinegar.
Then, poach them gently for a few minutes before scrambling them with some eggs – very yummy.
Respecting the Whole Animal
Eating brains isn’t just about nutrition—it’s about honoring the nose-to-tail eating philosophy. By using every part of the animal, we minimize waste and show respect for the process. Brains are often overlooked in modern diets, but they’re a staple in many traditional cuisines for a reason.
If you’re open to trying something new and reaping the incredible health benefits, give brains a shot. Once you get past the idea, you’ll find a delicacy that’s as nourishing as it is delicious.
Conclusion: Rediscovering Nature’s Superfoods
In a world overloaded with fad diets and processed foods, it’s easy to lose sight of what truly nourishes us. These 13 animal-based superfoods aren’t just trendy—they’ve been staples of human diets for centuries.
They are packed with bioavailable nutrients, healthy fats, and essential vitamins and offer the building blocks for energy, vitality, and optimal health.
Incorporating these nutrient-dense foods into your meals doesn’t have to be complicated. Start small—maybe some eggs with breakfast, a cup of bone broth in the afternoon, or a beautifully seared grass-fed steak for dinner.
The benefits? More energy, better focus, and a body that is finally running on premium fuel.
The best part? These superfoods aren’t just good for you—they taste incredible. From the rich creaminess of butter to the delicate flavor of bone marrow, they’ll remind you that healthy eating doesn’t have to mean sacrificing flavor or satisfaction.
So why not give them a try? Experiment, discover new favorites, and embrace the power of real, whole foods. Your body—and your taste buds—will thank you. It’s time to fuel yourself the way nature intended.
And that’s it… have a nutritious day
FAQs
What are the best animal-based foods?
The best animal-based foods include nutrient-packed options like liver, bone marrow, grass-fed steak, pasture-raised eggs, and raw dairy. These are rich in bioavailable nutrients essential for energy and health.
What is the healthiest superfood on Earth?
Liver is the healthiest superfood on Earth. Packed with vitamins A and B12, iron, and folate, it’s a nutritional powerhouse that supports energy, focus, and overall vitality.
What foods are animal-based?
Animal-based foods include meats, organ meats like liver and kidney, eggs, raw dairy, seafood like sockeye salmon, and healthy animal fats such as butter, lard, and tallow.
Can I eat potatoes on an animal-based diet?
Potatoes aren’t typically included in a strict animal-based diet. Instead, consider incorporating sweet potatoes as a low-toxin carbohydrate source. Focus on nutrient-dense foods like grass-fed butter, steak, and bone marrow for optimal health and energy.
