The Substack essay "Well Being: Eat your..." by Robert Malone (published April 20, 2026) makes a strong case for reintroducing offal (organ meats, especially liver) into the modern diet. Malone argues that organ meats are dramatically more nutrient-dense than conventional muscle meats and represent a "shame" that they've fallen out of favor in wealthy societies, often relegated to pet food in industrialised systems.
Main Points from Malone's Essay
Superior nutrition: Liver and other organs act as the animal's "metabolic control centre," concentrating bioavailable vitamins and minerals. Key highlights include:
oExtremely high levels of vitamin A (pre-formed retinol), B vitamins (especially B12, B2, B6 — supporting energy production, neurotransmitters, and metabolism), folate, choline (for brain and liver health), heme iron, copper, zinc, and selenium.
oThese provide cofactors that muscle meat (mostly protein and calories) largely lacks, potentially helping with energy, immunity, brain function, blood health, and addressing common deficiencies.
Cultural/historical angle: Draws on Sardinian centenarians and traditional markets where butchers proudly sell and use all parts of the animal, contrasting this with waste in modern slaughterhouses.
Addressing the "toxin" myth: Malone directly counters the common concern that liver "stores toxins." He explains that the liver processes and exports them rather than warehousing them (nutrients are what it efficiently stores). Eating it is "more like the equivalent of a multi-vitamin" than consuming a filter.
Practical advice: Start small (1–2 ounces of liver once or twice a week). Use milder chicken liver as a "gateway," mix finely chopped/grass-fed organ meat into ground beef, make pâté, or try classic liver and onions. Avoid overcooking to preserve taste and nutrients. Focus on high-quality sources (e.g., grass-fed).
The tone is practical and pro-real-food, aligning with Malone's broader interests in homesteading and nutrition.
Any Dangers or Risks?
Malone's piece is largely enthusiastic and downplays risks, focusing only on debunking the toxin-storage idea. However, broader nutritional science and medical sources highlight several legitimate considerations when adding offal to your diet:
High cholesterol and saturated fat: Many organ meats (especially liver and heart) are significantly higher in cholesterol than muscle cuts. This isn't a major issue for everyone, but moderation is advised for those with heart disease risk factors or familial hypercholesterolemia.
Purines and gout: Organ meats are rich in purines, which the body converts to uric acid. This can trigger or worsen gout attacks, joint inflammation, or low-grade issues in susceptible people. If you have a history of gout or high uric acid, limit or avoid them (or consult a doctor). One comment on Malone's post specifically raised this point.
Vitamin A overload (hypervitaminosis A): Liver is exceptionally high in pre-formed vitamin A. Consuming large amounts frequently (especially if you also take supplements or eat a lot of other rich sources) can lead to toxicity symptoms like headaches, liver issues, or (in extreme cases with pregnancy) birth defects. Stick to the small, occasional portions Malone suggests.
Potential link to fatty liver disease: Some observational studies have noted associations between higher organ meat intake and increased risk of non-alcoholic fatty liver disease, though results are mixed and causation isn't clear (could relate to overall diet patterns).
Other caveats:
oSource matters: Choose pasture-raised/grass-fed from reputable suppliers to minimise exposure to antibiotics, hormones, or environmental contaminants. Kidneys and liver can bioaccumulate certain heavy metals or pollutants more than muscle meat if the animal lived in a contaminated environment.
oCholesterol and heart health: High intake may affect blood lipids in sensitive individuals.
oRare risks: Brain/spinal cord offal carries theoretical prion disease concerns (e.g., mad cow), but this is negligible with regulated sources and not relevant to common liver/heart/kidney.
For most healthy adults, moderate consumption (as Malone recommends) is considered safe and highly beneficial by many nutrition experts — often described as "nature's multivitamin." People with gout, hemochromatosis (iron overload), certain liver conditions, pregnancy (limit liver due to vitamin A), or on specific medications should be more cautious and talk to a healthcare provider or dietitian.
Bottom Line
Malone's essay makes a compelling, evidence-aligned argument that offal — particularly liver — deserves a comeback for its unmatched nutrient density and bioavailability. It's a smart, low-cost way to boost intake of hard-to-get nutrients without relying solely on supplements. The dangers are real but mostly manageable with moderation, quality sourcing, and awareness of personal health conditions (especially gout or vitamin A sensitivity).
If you're new to it, his suggestions (small amounts mixed in, pâté) are practical entry points. Many traditional cuisines worldwide have long valued these foods for good reason.