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What is O.R.G and can this replace your Multivitamin?

Writer: Healthy FoxHealthy Fox
Feb 44 min read

Updated: Feb 8

“When creating the Healthy Fox version of a ‘multivitamin’ I knew it had to consist of grass-fed offal from a fresh source like New Zealand. Adding these to your routine will more than suffice for daily intakes of vitamins, minerals and other nutrients that your body can ACTUALLY absorb. Most people find eating fresh offal such as liver, heart and kidneys to be unpleasant. Our O.R.G is the best way to have daily intake of extremely nutrient dense and bioavailable supplementation alongside a healthy lifestyle” Dr. Michelle





O.R.G™A Unique Blend of Freeze-Dried Bovine Organs for Nutritional Support

O.R.G™ is a unique combination of freeze-dried bovine organs sourced from 100% grass-fed and finished New Zealand cattle (free from bovine spongiform encephalopathy). It is formulated with a targeted blend of five different bovine organs—liver, heart, pancreas, kidney, and spleen—providing naturally occurring levels of vital nutrients and compounds to help support nutrient status in the body. Each serving provides 1 g of bovine liver and 500 mg each of bovine heart, kidney, pancreas, and spleen (produced from 0.6 oz raw organ weight) in a convenient capsule or powder form.

O.R.G™ is a good source of iron, providing 3 mg (15% DV) per serving. Additionally, the capsules contain 3 g of protein per serving, and the powder contains 2 g per serving. This formula is ideal for individuals following a Paleo or strict carnivore diet, or for those who have difficulty preparing and eating fresh organ meats.


Ingredient Highlights:

  • Freeze-dried bovine organs sourced from 100% grass-fed, grass-finished, and free-range New Zealand cattle

  • Each serving is produced from 0.6 oz raw organ weight from the liver, heart, pancreas, kidney, and spleen

  • Good source of iron with 3 mg per serving

  • Gluten-free, dairy-free, soy-free, and non-GMO

  • Animals never administered antibiotics, growth hormones, or stimulants

  • No artificial or synthetic ingredients, flavors, colors, or chemical preservatives

  • Convenient capsule and powdered delivery options



Nutritional Benefits of O.R.G™:The Western-style diet has shifted away from ancestral patterns and primarily consists of energy-dense, ultra-processed foods that are generally low in essential micronutrients required for maintaining healthy tissues and organ functions.¹-⁴

Organ meats are among the most nutrient-dense foods.⁵ Grass-fed organ meats contain essential nutrients such as vitamins A and E, B-complex vitamins, heme iron (bioactive iron), enzymes, and bioactive peptides. They also offer a favorable omega-6 to omega-3 (n-3) fatty acid ratio.⁶ Compared to skeletal muscle meat, organ meats provide higher amounts of CoQ10, CLA, glutathione, and amino acids like L-carnosine, anserine, L-carnitine, taurine, and creatine.⁶


Bovine Liver Benefits:Bovine liver contains vitamins A, E, B1, B3, B6, biotin, folate, copper, heme iron, zinc, and omega-3 fatty acids, which play vital roles in cellular energy metabolism, DNA synthesis, oxygen transport, and neurotransmitter function.⁷,⁸ Bioactive peptides from organ meat also regulate cellular responses, improving intestinal health, nutrient intake, mineral bioavailability, and immune function.⁶


Importance of Grass-Fed and Grass-Finished Sources:The bovine organs in O.R.G™ are sourced from animals raised in New Zealand under grass-fed conditions. They were never given genetically engineered feed, antibiotics, or growth stimulants. Grass-fed diets significantly improve the fatty acid composition and antioxidant content in beef.⁹


Grass-fed beef has enhanced CLA, trans-vaccenic acid (TVA), and omega-3 FAs, while reducing cholesterol-elevating saturated FAs like myristic and palmitic acids.⁹-¹³ CLAs have shown benefits for cancer, diabetes, obesity, and body composition by reducing adipocyte accumulation.¹¹ Additionally, grass-fed beef produces higher levels of vitamins A and E precursors, glutathione, and other antioxidants, which protect lipids against oxidation.⁹,¹²


A national food consumption survey demonstrated that humans consuming grass-fed beef had improved fatty acid profiles compared to those consuming grain-fed beef, supporting better adherence to dietary recommendations for fats.¹³


References: 

  1. Hassani Zadeh S, Mansoori A, Hosseinzadeh M. Relationship between dietary patterns and non‑alcoholic fatty liver disease: a systematic review and meta‑analysis. J Gastroenterol Hepatol. 2021;36(6):1470‑1478. doi:10.1111/jgh.15363.

  2. Bujtor M, Turner AI, Torres SJ, Esteban‑Gonzalo L, Pariante CM, Borsini A. Associations of dietary intake on biological markers of inflammation in children and adolescents: a systematic review. Nutrients. 2021;13(2):356. doi:10.3390/nu13020356.

  3. Więckowska‑Gacek A, Mietelska‑Porowska A, Wydrych M, Wojda U. Western diet as a trigger of Alzheimer’s disease: from metabolic syndrome and systemic inflammation to neuroinflammation and neurodegeneration. Ageing Res Rev. 2021;70:101397. doi:10.1016/j.arr.2021.101397.

  4. Jannasch F, Kröger J, Schulze MB. Dietary patterns and type 2 diabetes: a systematic literature review and meta‑analysis of prospective studies. J Nutr. 2017;147(6):1174‑1182. doi:10.3945/jn.116.242552.

  5. Visser M, Van Zyl T, Hanekom SM, et al. Nutrient density, but not cost of diet, is associated with anemia and iron deficiency in school‑age children in South Africa. Nutrition. 2021;84:111096. doi:10.1016/j.nut.2020.111096.

  6. Fayemi PO, Muchenje V, Yetim H, Ahhmed A. Targeting the pains of food insecurity and malnutrition among internally displaced persons with nutrient synergy and analgesics in organ meat. Food Res Int. 2018;104:48‑58. doi:10.1016/j.foodres.2016.11.038.

  7. Silva Ms AJ, Dahm Ms OJ, Hellberg RS. Bovine liver supplement labeling practices and compliance with U.S. Regulations. J Diet Suppl. 2022;19(1):4‑19. doi:10.1080/19390211.2020.1834048.

  8. Tardy AL, Pouteau E, Marquez D, Yilmaz C, Scholey A. Vitamins and minerals for energy, fatigue and cognition: a narrative review of the biochemical and clinical evidence. Nutrients. 2020;12(1):228. doi:10.3390/nu12010228.

  9. Daley CA, Abbott A, Doyle PS, Nader GA, Larson S. A review of fatty acid profiles and antioxidant content in grass‑fed and grain‑fed beef. Nutr J. 2010;9:10. doi:10.1186/1475‑2891‑9‑10.

  10. Ibrahim KS, El‑Sayed EM. Dietary conjugated linoleic acid and medium‑chain triglycerides for obesity management. J Biosci. 2021;46:12. https://pubmed.ncbi.nlm.nih.gov/33709964/.

  11. Jain R, Bronkema SM, Yakah W, Rowntree JE, Bitler CA, Fenton JI. Seasonal differences exist in the polyunsaturated fatty acid, mineral and antioxidant content of U.S. grass‑finished beef. PLoS One. 2020;15(2):e0229340. doi:10.1371/journal.pone.0229340.

  12. Legako JF, Cramer T, Yardley K, et al. Retail stability of three beef muscles from grass‑, legume‑, and feedlot‑finished cattle. J Anim Sci. 2018;96(6):2238‑2248. doi:10.1093/jas/sky125.

  13. Lenighan YM, Nugent AP, Moloney AP, et al. A modelling approach to investigate the impact of consumption of three different beef compositions on human dietary fat intakes. Public Health Nutr. 2020;23(13):2373‑2383. doi:10.1017/S1368980019003471.

 
 
 

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