NEW YORK – On a visit to the Pakistani capital Islamabad in 2006, Defense Secretary Chuck Hagel, then a Republican senator from Nebraska, warned that “a military strike against Iran, a military option, is not a viable, feasible, responsible option.”
Hagel reiterated that view in November 2007 in a speech to the Center for Strategic and International Studies, a Washington think tank. “The answer to dealing with Iran will not be found in a military operation,” he cautioned.
And it isn’t just then-senator Hagel.
“We’ve thought about military options against Iran off and on for the last 20 years,” former top White House counterterrorism official Richard Clarke admitted that same year, “and they’re just not good, because you don’t know what the endgame is. You know what the first move of the game is, but you don’t know what
Conventional dietary wisdom holds that the micronutrients (vitamins, minerals and trace elements) we need from foods are most highly concentrated in fruits and vegetables. While it’s true that fresh fruits and veggies are full of vitamins and minerals, their micronutrient content pales in comparison to what is found in meats and organ meats – especially liver.
The chart below lists the micronutrient content of apples, carrots, red meat and beef liver. Note that every nutrient in red meat except for vitamin C surpasses those in apples and carrots, and every nutrient—including vitamin C—in beef liver occurs in exceedingly higher levels in beef liver compared to apple and carrots. In general, organ meats are between 10 and 100 times higher in nutrients than corresponding muscle meats.
In fact, you might be surprised to learn that in some traditional cultures, only the organ meats were consumed. The lean muscle meats, which are what we mostly eat in the U.S. today, were discarded or perhaps given to the dogs.