Alpha-ketoglutarate is a fascinating molecule with potential benefits that are slowly being unveiled. While it's certainly not a magic bullet, AKG might just be the secret weapon your brain and body been waiting for.
Great article, I'll certainly include more organ meats into my diet. Funny tho many people don't like eating liver, I liked them since I was a child. Also liver dumplings were ok for me.
Thanks. I am glad you like it. Good for you. I am unfortunately one of those people. The taste is too rich and I am a super taster so much more difficult to me. I can't eat many normal foods like rice, lentils and pumpkin for example. Some foods have weird taste. I am sure you will be interested to read this too. https://angelovalidiya.substack.com/p/alpha-ketoglutarate-akg-the-molecule/comment/112836106
Interesting, I don't have much problems with taste but with structure of certain foods. I have gag reflex for very mushy foods like ripe bannanas, or strings of fat in ham for example. Yup it was interesting read, thanks for explaining, so liver is basicly energy storage for functioning of our body. If I remember corectly forensic post mortem examiners can determine time of death by liver temperature right?
Why do the filtering organs contain so much goodness, as they perform the dirty jobs? A lot of people have an aversion, particulary younger people, but you've provided a variety of sources.
"Why do the filtering organs contain so much goodness, as they perform the dirty jobs?" - Excellent question. Answer:
"The nutritional density of filtering organs isn't because they are full of the "dirt" they process. Quite the opposite. Their richness in vitamins, minerals, and other beneficial compounds is a direct result of the complex metabolic machinery, storage capacity, and active processes required to perform their filtering and detoxification functions effectively.
They are the body's central processing units, requiring immense resources to operate. When we consume these organs from healthy animals, we are accessing those very resources."
And you are right due to richness of the taste unfortunately many people can't eat organs. I am one of those people. Even the smell makes me feel unwell. I am also a super taster and have very sensitive often acting weirdly taste receptors - it is rare genetic modification which makes my life quite difficult because I can't eat many things.
Thank you for explaining. I only recently read about farmed salmon, being dyed to be more pink and possibly full of antibiotics too. Undoubtedly, the farming reduced prices, no longer luxury food, but makes you stop and think where food comes from. Luckily, I have no eating problems and will taste almost anything offered to me.
You are welcome. Farmed salmon is dangerous. The fish is fed with crap. I remember watching video about it. Only wild salmon is good but it's expensive. And how do we know it is willd actually? It's really difficult to get a real food if can't grow by yourself of have nearby small farms.
Great article, I'll certainly include more organ meats into my diet. Funny tho many people don't like eating liver, I liked them since I was a child. Also liver dumplings were ok for me.
Thanks. I am glad you like it. Good for you. I am unfortunately one of those people. The taste is too rich and I am a super taster so much more difficult to me. I can't eat many normal foods like rice, lentils and pumpkin for example. Some foods have weird taste. I am sure you will be interested to read this too. https://angelovalidiya.substack.com/p/alpha-ketoglutarate-akg-the-molecule/comment/112836106
Interesting, I don't have much problems with taste but with structure of certain foods. I have gag reflex for very mushy foods like ripe bannanas, or strings of fat in ham for example. Yup it was interesting read, thanks for explaining, so liver is basicly energy storage for functioning of our body. If I remember corectly forensic post mortem examiners can determine time of death by liver temperature right?
Liver temperature is one of the factors.
Why do the filtering organs contain so much goodness, as they perform the dirty jobs? A lot of people have an aversion, particulary younger people, but you've provided a variety of sources.
"Why do the filtering organs contain so much goodness, as they perform the dirty jobs?" - Excellent question. Answer:
"The nutritional density of filtering organs isn't because they are full of the "dirt" they process. Quite the opposite. Their richness in vitamins, minerals, and other beneficial compounds is a direct result of the complex metabolic machinery, storage capacity, and active processes required to perform their filtering and detoxification functions effectively.
They are the body's central processing units, requiring immense resources to operate. When we consume these organs from healthy animals, we are accessing those very resources."
And you are right due to richness of the taste unfortunately many people can't eat organs. I am one of those people. Even the smell makes me feel unwell. I am also a super taster and have very sensitive often acting weirdly taste receptors - it is rare genetic modification which makes my life quite difficult because I can't eat many things.
Thank you for explaining. I only recently read about farmed salmon, being dyed to be more pink and possibly full of antibiotics too. Undoubtedly, the farming reduced prices, no longer luxury food, but makes you stop and think where food comes from. Luckily, I have no eating problems and will taste almost anything offered to me.
You are welcome. Farmed salmon is dangerous. The fish is fed with crap. I remember watching video about it. Only wild salmon is good but it's expensive. And how do we know it is willd actually? It's really difficult to get a real food if can't grow by yourself of have nearby small farms.