A friend asked me the other day how I get my vitamin C. Any freshly cooked (not overcooked) meat will be anti-scorbutic, meaning it will prevent scurvy and vitamin C related deficiency.
Also, certain organ meats contain vitamin C as well, such as liver, tongue, sweetbreads, and heart.
Liver contains a high amount of retinol (vitamin A).
Fats from red meats contain vitamins A, D, E, and K, although I do get extra vitamin D by using a narrowband UVB lamp regularly since I live in a relatively cloudy area.
Red meats contain small amounts of very bio-available calcium, so very little is needed. (Too much calcium can actually cause cardiovascular and heart problems!) Eggs too have some calcium.
Liver is especially high in B vitamins but all red meats are a good source.
If you have crawfish, lobster, shrimp or crab from time to time, their red color comes from astaxanthin.
Eggs provide lutein and zeaxanthin.
Liver and eggs provide folate.
Omega 3 fatty acids are available in the fats of grassfed red meat.
Connective tissues can provide collagen.
Sea salt can provide other trace minerals in addition to chloride, which is necessary for our bodies to produce hydrochloric acid for digestion, and also needed for our nervous system.
So by eating a variety of meats and some sea salt, it is possible to have a very well-rounded nutritional intake from a zero carb diet!
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Grassfed lamb shank with sea salt
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