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Whole canned cod livers, also farmer unsalted ricotta style cheese from Latvian soils eaten with raw honey found in Russian-Euro shops. Whole herring (or in sunflower oil) with the micro-bones. Broth combined with imported butter and Devon cream (UK). Ordering whole shank imported cured prosciutto from Italy and chewing the fat. Eating the white butter-like substance lining whole crabs, not white meat claws only. The tomalley in the head of the lobster. Imported lard from smaller pigs raised outdoors. Foie gras, blood sausage, boudin, morcia, black bread. Organ meats which can be hidden in chilis, tacos and even given raw in virgin mary shooters. Check out our books on Amazon "The Mysteries of Nutrition", "The Mysteries of the Heart", our audiobook version "The Mysteries of Nutrition Audiobook - Life Changing Ideas to Heal the Body" and the master supplement we sell at theheartoftradition.comOur podcasts can be found on Stitcher, iTunes, Pandora, Heart Radio and more.