In this episode of the Band Greenfield Fitness Show, the effects of cold and heat on blood

glucose, a new way to increase heat shock proteins. My weekly routine, the effects of 5G

on respiration and much more.

Health, performance, nutrition, longevity, ancestral living, biohacking, and much more. My name is Ben Greenfield. Welcome to the show.

Well, Jay, it is by my calculation about 10.20 am in the morning on what day we're recording this day. Wednesday. We're recording on Wednesday in late April. And I'm already thinking about dinner, man.

Oh, I've been up to some wizardry. Oh, I'm three hours ahead of you. So I'm definitely thinking about dinner. But do you have something special that you need to tell us about?

Oh, yeah. So I have heart. As you know, I'm a fan of organ maintenance. And heart is one of them. I think heart just makes your heart healthy. That's my stupid doctrine of signatures hypothesis. So stupid. Yeah, it is a pretty good rich source of mitochondrial rich tissue. But anyways, more importantly, you can make it taste really good. So I have been using kefir as a marinade.

It turns out that kefir is actually a really good marinade. You know, in the past, I've used raw milk to like soak liver or heart or kidney or sweetbreads or anything else. Right. You know, it's way better than like, you know, the old school lemon juice vinegar tenderizing approach. But kefir works even better from the experience I've had in the past few weeks.

I've been making kefir and then I'll put it in little bags or glass pyrex jars with with the meat or the organ meats that I'm marinating. So what I did was I have this giant beef heart, the good folks at a bell campo meats is where I got that one from. It's a regenerative farm down in Northern California.

So they they send me this beef heart and I soaked it in kefir for a day and then got up this morning and transferred it into the crock pot with a bunch of bone broth. And then again, this is this is my stupid.

We will approach to cooking. I put a lot of red things in there like a lot of more like kind of red heart healthy compounds like cayenne and paprika and chili flakes, put a little cumin, little curry powder in there, some turmeric.

And a little bit of salt. And so this is going to go for about 10 hours at low in the in the slow cooker and then we'll have tacos tonight. So we'll use those.

You know, the company the company a siete. They make they make all sorts of different grain free gluten free tortillas, but they're almond flour tortilla.

I know everybody's going to be shouting about the oxalates and all that. But I don't care. They taste amazing. So we'll have that with you know like cubed avocados and and some some radishes, some cabbage and do like a taco night with heart taco.

Oh, that's good.

So do you like mints up or like kind of like I don't know like smash up like you would beef like just regular ground beef. Do you do the same thing to the heart to make it like a beefy texture or do you just like slice it up or what do you do?

Yeah, great question. So so what I do is I trim the fat off the off the outside of the heart because it has these little little fatty layers on it. Yeah.

And I put that off to the side while it's crock potting and then at the end of the day what I'll do is I'll take a cast iron skillet. I'll put the fat in the cast iron skillet along with some butter and some onions and heat that up until the onion start to caramelize.

And while that's heating up, I'll cube the heart and then I toss the heart in with the fat, the butter and the onions and give it about a 10 minute saute or so on that cast iron skillet. And then that's that's what gets used as the taco filling. So I like to cube it. Yeah.

Oh, that sounds pretty good. Even though I've tried a ton of different types of organ meats. I mean growing up kind of in the South and then my grandfather was a farmer. I mean we pretty much ate everything.

Heart was one that I never really had much of a problem with. I actually can digest heart better. I won't even say digest. I like the taste of heart better than I do say liver actually. If you prepare it well.

And my grandfather and grandmother always did it in buttermilk. They always soaked it in buttermilk. Yeah. And I always had a good time with it.

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