Heart of the Warrior

Feed your inner warrior. Foundational support for strength, recovery, and exercise performance.
$46.00
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  • 100% Additive Free
  • 100% Hormone, Antibiotic, Pesticide & GMO Free
  • Allergen Free
  • Pure Nose to Tail Nourishment
  • Freeze-Dried to Preserve Nutrients

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Reclaim Your Vitality

At Heart & Soil we believe that animal meat and organs are the most nutrient rich foods on the planet, and that they provide all the vitamins, minerals, and growth factors that we need to thrive.

This knowledge has been passed down between generations of our ancestors who have always treasured animal foods above all sources of nourishment. Our predecessors didn’t just eat muscle meat. While a grass fed steak is a delicious part of our diet, this is only part of the equation.

If we truly want to attain optimal health and kick as much butt as possible, eating animals from nose to tail is key. Consuming organ meats in addition to muscle meat provides a complete complement of nutrients and honors the animals we are so blessed to be nourished by.

Simply put, animal foods eaten nose to tail are the ultimate human multivitamin, containing all of the nutrients we need to thrive in the most bioavailable forms without any of the toxins found in plant foods.

Introducing: Heart of the Warrior

Two of the most treasured organs from regeneratively raised, grass fed, grass finished New Zealand cattle in one amazingly powerful supplement.

Liver

100% Grass Fed Liver provides critical nutrients to support a robust immune system, strength, exercise performance, energy, libido, and weight loss.

Heart

100% Grass Fed Heart provides nutrients and peptides that support exercise performance, strength, recovery, and energy.

Nutrients in Heart of the Warrior

Key Nutrients in Liver:

  • Bioavailable Vitamins A, D, E, K2.

    Play critical roles in overall immune and bone health.
  • Riboflavin, folate, B12, and choline.

    Essential for red blood cell formation, as well as immune, brain, reproductive, and cardiovascular health.
  • Copper, biotin, and CoQ10.

    Crucial for overall metabolism, mood, and energy, as well as health of skin, hair, and nails.
  • Liver expressed antimicrobial peptide (LEAP-2).

    An antimicrobial peptide also involved in the immune response and glucose metabolism.
  • Hepcidin.

    A peptide directly involved in iron metabolism as well as the innate immune response.

Key Nutrients in Heart:

  • B12.

    Needed for proper cell division, red blood cell production, neurotransmitter formation, and exercise performance.
  • CoQ10.

    Crucial for energy production, improves blood sugar, and a powerful antioxidant.
  • Anserine, carnosine, and taurine.

    Muscle-specific nutrients necessary for immune, brain, and cardiovascular health.
  • Creatine and L-Carnitine.

    Supports mood, energy/mitochondrial functioning, reproductive health, cardiovascular health, exercise performance, muscle recovery and weight loss critical for muscle growth, strength, performance, and recovery.
  • Dwarf open reading frame peptide (DWORF).

    Peptide found in heart tissue improves cardiac function and contractility.

What are Peptides?

Peptides are small molecules composed of less than 50 amino acids that serve valuable signaling roles in the human body.

Our understanding of these compounds is in its infancy, but there is already a large amount of interest in them. These special molecules occur naturally in organ meats.

We believe that these distinctive signaling molecules may underlie many of the unique benefits observed with consumption of organs. Science is finally beginning to unravel the mysteries our ancestors appreciated instinctively.

Ancestral Use Of These Organs

Both liver and heart have been prized by indigenous groups, who often regard them as sacred foods, and prioritize their consumption.

 In The Fat of the Land, arctic explorer Viljalmur Stefansson states of the Inuit, “While meat of any kind is in great demand, it is interesting to note that the liver of any animal is a favorite.”

From Seal Blood, Inuit Blood, and Diet, medical and nutritional anthropologist Dr. Kirsten Borre emphasized consumption of liver was particularly treasured for those who were ill within the tribe across many cultures, 

 “The eating behavior of sick people may be exemplified by the case of a 30- year-old woman who complained of headache and depression… She told me she was feeling tired, nauseated, and irritable. She had lost her energy and felt weak and cold… The meat she received included a piece of liver and part of the backbone and hips. The woman ate the liver at once, sharing a bite with her five-year-old child, and cooked the rest as soup which was shared with her family and me. Later that night the woman was smiling and told me she was feeling much better.” - Dr. Kirsten Borre from Medical Anthropology Quarterly, October 2009. 

Weston A. Price added to the notion that liver is truly a prized food for indigenous people. Regarding an African tribe, known as the Nuer, he stated, “I learned that they have a belief which to them is their religion, namely, that every man and woman has a soul which resides in the liver and that a man's character and physical growth depend upon how well he feeds that soul by eating the livers of animals. The liver is so sacred that it may not be touched by human hands.” 

 This tribe embodied the image of optimal health with many women being of six feet tall and the men six to seven feet in stature. The food these men and women ate consisted primarily of animal meat and organs. 

Beverly Hungry Wolf describes myriad options on how to prepare these organs in her book, The Ways of My Grandmothers, “All the insides, such as heart, kidneys and liver, were prepared and eaten, roasted or baked or laid out in the sun to dry. The lungs were not cooked”

Historical literature highlights indigenous cultures and their eagerness to include organs. In The Diet of the Mountain Men, William E. Holston noted that when game was plentiful only a few choice parts were taken,

"The tongue was removed by “ripping open the skin of the lower jawbone and pulling it out through the oriface The heart and liver were added to the fare. A favorite appetizer was marrow from the leg bones. The bones were cracked and the marrow (about one pound to a bone) was extracted. Blood often was drained from the body cavity and saved..."

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