Your bone broth obsession might be missing the mark. While everyone's sipping away hoping for better skin and joints, there's a food that delivers way more collagen bang for your buck. Spoiler: it's not pretty, but it works.

What we cover:

• Why beef liver contains 6.2 grams of glycine per 100 grams (bone broth has maybe 1-2 grams)

• The vitamin C factor everyone ignores when talking about collagen synthesis

• How traditional cultures actually ate for optimal collagen production

• Simple ways to sneak organ meats into your diet without gagging

Who this is for: Anyone spending money on collagen supplements or making bone broth religiously but not seeing the results they want.

The truth is, muscle meats alone can't give your body what it needs to build collagen effectively. You need the complete package of nutrients that only organ meats provide. Sarah breaks down exactly why one serving of chicken hearts beats a full cup of homemade bone broth for collagen precursors, plus the cultural shift that made us forget this basic nutrition principle.

This isn't about forcing yourself to eat liver and onions every day. It's about understanding what your body actually needs and finding realistic ways to get there.

Chapters:

00:00 The bone broth marketing problem

02:15 Glycine content comparison: liver vs broth

04:30 Why vitamin C matters for collagen

06:45 Traditional eating patterns we abandoned

08:20 Practical organ meat strategies

10:30 Sarah's weekly organ meat routine

🎧 Follow Fuel Different for daily episodes that cut through nutrition noise with actual science. Sarah drops new episodes every day with zero BS health insights you can actually use.

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Keywords: diet advice, weight loss, cholesterol, intermittent fasting, nutrition research, keto diet

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