Carmen Muller
Dr Carmen Muller is a postdoctoral research fellow in nutrition at the University of Pretoria, specialising in red meat and potato nutrition, food systems, and consumer research in South Africa.
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APPEARANCES
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PODCASTS
Oct 8, 2026
Lisa KanyavenaHOST
And when it comes to the red offal, I think the liver, kidneys, and tripe, traditional foods, what makes them nutritionally valuable?
Carmen MullerGUEST
Liver and kidney and tripe earned their place in traditional South African cooking long before anyone had a laboratory to prove it and to prove why they are so, so good for us.
Carmen MullerGUEST
And luckily now, many years later, we have the data to prove it, and it backs up what our grandparents already knew about these traditional foods and the value that they had in the diet.
Carmen MullerGUEST
So when we tested South African lamb and mutton organs specifically, kidney came out as the single best protein source of anything in the study.
Carmen MullerGUEST
Cooked, which under our own food labeling regulation qualifies as an excellent source of protein, and the liver and the tripe aren't far behind for these figures.
Carmen MullerGUEST
But it's not just about how much protein there is in these foods, it's about the quality and the company that it keeps.
11 MINS LATER
Lisa KanyavenaHOST
And lastly, Dr. Carmen, what role do you think the red meat industry is playing when it comes to helping consumers understand the nutritional, economic, and sustainability benefits of the fifth quarter?