PRE-ORDER Histamine & Immune
Supports a healthy immune system, a robust response to infectious insults (bacteria, viruses, fungi), and proper histamine metabolism.
- 100% Additive Free
- 100% Hormone, Antibiotic, Pesticide & GMO Free
- Allergen Free
- Pure Nose to Tail Nourishment
- Freeze-Dried to Preserve Nutrients
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: histamine & Immune
Five of the most treasured organs from regeneratively raised, grass fed, grass finished New Zealand cattle into one amazingly powerful supplement.
Thymus, Lung & Spleen
100% Grass Fed Thymus, Lung, and Spleen are abundant sources of bioactive peptides and nutrients that enhance immune cell functioning and response to pathogens, as well as energy, mitochondrial function and exercise performance.
Liver & Kidney
100% Grass Fed Liver and Kidney are rich in bioavailable nutrients that support optimal brain, heart, reproductive, and immune health, as well as histamine metabolism.
Nutrients in Histamine & Immune
Key Nutrients in Thymus, Lung & Spleen:
- Thymopoietin and thymulin.
Essential peptides for immune cell programming and activation of the immune system.
- Thymosin fraction 5 and thymosin alpha-1.
Peptides that are potent stimulators of the immune system and enhance immune cell functioning.
- Thymosin beta-4.
Important peptide in stimulating pituitary hormones essential for reproductive function.
- Thymic humoral factor.
Increases the immune response, especially to viruses.
- Bovine beta-defensins and cathelicidins.
Peptides known to have broad antimicrobial roles in the body.
- Splenin, tuftsin and splenopentin.
Peptides exclusively found in splenic tissue which enhance immune function.
- Heme iron.
crucial for brain health, energy, and exercise performance, as well as immune function.
- Niacin (B3).
Essential for cardiovascular health, mood, cognition, and energy.
A critical mineral for thyroid function (iodothyronine deiodinanses) and immune health/antioxidant defense (glutathione peroxidase, thioredoxin reductase).
Key Nutrients in Liver & Kidney:
- Diamine Oxidase (DAO).
Supports overall immune health, histamine metabolism, and digestion.
- Liver expressed antimicrobial peptide (LEAP-2).
An antimicrobial peptide also involved in the immune response and glucose metabolism.
A peptide directly involved in iron metabolism as well as the innate immune response.
- Kidney-specific peptides.
Reduce the concentration of oxalates in the urine and calcium deposits in the renal tissue, as well as preventing free-radical induced damage.
- 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.
An amino acid in liver, kidney, and bone marrow found to support detoxification and longevity pathways.
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
The consumption of these immune fighting organs were treasured by our predecessors. According to Beverly Hungry Wolf in her book The Ways of My Grandmothers, she explained that “the lungs were not cooked, just sliced and hung up to dry.”
Samuel Hearne, explorer and writer, journaled his experience with the Indians northwest of the hudson bay in 1768 and described a treasured dish,
“but of all the dishes cooked by those people, a beeatee, as it is called in their language, is certainly the most delicious, at least for a change, that can be prepared from a deer only, without any other ingredient. It is a kind of haggis, made with the blood, a good quantity of fat shred small, some of the tenderest of the flesh, together with the heart and lungs cut, or more commonly torn into small shivers; all which is put into the stomach, and roasted, by being suspended before the fire by a string.”
Consumption of liver was also particularly emphasized 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.
In The Fat of the Land, Vilhjalmur Stefansson, a famous anthropologist and expert behind the diet of the Inuit, states that, “While meat of any kind is in great demand, it is interesting to note that the following are favorite cuts… The liver of any animal…” He additionally noted that the heart and kidneys were especially cherished by the Mackenzie River Eskimo’s and further reported, “The kidneys are usually given to the children, somewhat as if they were candy.” Throughout his travels he noted the importance of eating the whole animal and highlighted the value these foods brought to the vitality and happiness to these thriving cultures of the Northern Arctic circle.
Weston A. Price also added to the notion that liver is truly a prized food for indigenous people in his book, Nutrition and Physical Degeneration. 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.