For most of human history, we effortlessly consumed (like-supports-like nutrition) the things we needed for strength, health and happiness. Like the fertile ground that we once walked upon, we were a natural extension of this earth. In the modern world, we unknowingly struggle to fulfill our lifestyle and nutritional needs in order to support and sustain a vibrant, disease-free life. We are now part of a world where bronchitis, pneumonia, asthma and other upper respiratory conditions run amok. This product has been brought to market to help with conditions related to lungs as well as arteriovascular support (vascular malfunctions, varicose and spider veins, etc). I believe that the ultimate solution is a return to ancestral living (see About Us page).

We Evolved Eating Liver and Lungs...

Almost every anthropologist knows that animals in the wild instinctively go for the liver, lungs and the bone marrow first... these are the fundamental foods that provide the deepest nourishment in nature. It turns out, our early hominid ancestors also preferentially favored these parts. There are few historical facts about the origin of lung dishes. Some argue that the delicacy stems from ancient times after a hunt, when easily perishable parts of an animal were eaten instantly. Others claim that its origins go as far back to the Ancient Romans or even before at around the eighth century BC, as a lung recipe was alluded to in Book 20 of Homer’s Odyssey.

Samuel Hearne, a fur-trader and explorer writing in 1768, describes the preparation of caribou: “Of all the dishes cooked by the Indians, a beeatee, as it is called in their language, is certainly the most delicious that can be prepared from caribou only, without any other ingredient. It is a kind of haggis, made with the blood, a good quantity of fat shred, some of the tenderest of the flesh, together with the heart and lungs cut, or more commonly torn, into small slivers; all of which is put into the stomach and toasted by being suspended before the fire on a string. . . . it is certainly a most delicious morsel, even without pepper, salt or any other seasoning.”

Regardless of how it all began, it's clear that we evolved eating this stuff. Even Beverly Hungry Wolf describes the preparation and consumption of a cow in The Ways of My Grandmothers, noting that her grandmother prepared the cow “as she had learned to prepare wild buffalo when she was young.” If not immediately devoured, the lungs were sliced and hung up to dry. They would later be used in soups and stews.

Lungs

While the heart represents an excellent source of large vessel tissue, the lung features a unique, remarkable density of widely differentiated blood vessels. The lung contains arteries, capillaries and veins in the approximate proportions that they exist throughout the body. Moreover, these tissues encompass the widely varied anatomy and physiology of the systemic circulatory system, including thickness, elasticity, muscularity and functions. Lung appears to be natures all-natural lung, respiratory and arteriovascular supplement.

Lung is also a source of lung-specific building blocks, peptides and enzymes. Lung tissue has historically been used by those with respiratory disorders (such as bronchitis, asthma, chronic coughs, chest colds), convalescent stages (of pneumonia, colds, flu), and pulmonary involvements (including accidents, industrial fumes and dust inhalation).

Whole food, nutrient-dense organs and glands can provide great benefit for those seeking targeted support in harmony with nature — the old-fashioned way, the way that our early ancestors did. Grass Fed Beef Lung (w/ Liver) is a whole food and dietary supplement that provides pure bovine lung and liver with arteriovascular and lung-specific building blocks, peptides and enzymes to nourish and support one's own circulatory and respiratory health.