How Often Should You Eat Grass Fed Beef Liver

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Recipes and Lore About Our Most Important Sacred Nutrient

Since history began, "liver has ranked above all other offal every bit one of the about prized culinary delights. Its heritage is illustrious–whether savored by immature warriors after a kill or mixed with truffles and cognac for fine patés de foie gras." So write Margaret Gin and Jana Allen, authors of Innards and Other Variety Meats (San Francisco, 1974).

Practically every cuisine has liver specialties. Some cultures identify such a high value on liver that human hands can't touch it. Special sticks must move it. The Li-Chi, a handbook of rituals published during China'southward Han era (202B.C. to 220A.D.), lists liver as 1 of the Viii Delicacies. Throughout most of recorded time humans have preferred liver over steak by a big margin, regarding it as a source of dandy forcefulness and as providing almost magical curative powers.

A LONG LIST

So what makes liver then wonderful? Quite but, it contains more nutrients, gram for gram, than whatsoever other food. In summary, liver provides:

An fantabulous source of high-quality protein
Nature's nigh full-bodied source of vitamin A
All the B vitamins in abundance, especially vitamin B12
1 of our all-time sources of folic acrid
A highly usable class of iron
Trace elements such as copper, zinc and chromium; liver is our best source of copper
An unidentified anti-fatigue factor
CoQ10, a nutrient that is especially important for cardio-vascular function
A adept source of purines, nitrogen-containing compounds that serve as precursors for DNA and RNA.

ANTI-FATIGUE Factor

Liver'south as-yet-unidentified anti-fatigue factor makes it a favorite with athletes and bodybuilders. The cistron was described past Benjamin K. Ershoff, PhD, in a July 1951 article published in the Proceedings for the Society for Experimental Biology and Medicine.

Ershoff divided laboratory rats into 3 groups. The start ate a bones diet, fortified with 11 vitamins. The second ate the aforementioned nutrition, along with an additional supply of vitamin B complex. The third ate the original nutrition, but instead of vitamin B circuitous received 10 per centum of rations as powdered liver.

A 1975 article published in Prevention mag described the experiment equally follows: "After several weeks, the animals were placed 1 by one into a drum of common cold water from which they could not climb out. They literally were forced to sink or swim. Rats in the first group swam for an boilerplate thirteen.3 minutes before giving upward. The second group, which had the added fortifications of B vitamins, swam for an average of 13.4 minutes. Of the terminal group of rats, the ones receiving liver, three swam for 63, 83 and 87 minutes. The other 9 rats in this grouping were notwithstanding swimming vigorously at the end of two hours when the examination was terminated. Something in the liver had prevented them from becoming exhausted. To this day scientists have not been able to pin a label on this anti-fatigue factor."

IS LIVER Unsafe?

In spite of widespread tradition and abundant scientific evidence on the health benefits of liver, conventional nutritionists and authorities agencies now warn against its consumption. The putative dangers of eating liver stem from two concerns–the assumption that liver contains many toxins and the loftier level of vitamin A that it provides.

One of the roles of the liver is to neutralize toxins (such as drugs, chemic agents and poisons); but the liver does not store toxins. Poisonous compounds that the trunk cannot neutralize and eliminate are likely to lodge in the fatty tissues and the nervous system. The liver is non a storage organ for toxins only it is a storage organ for many important nutrients (vitamins A, D, Due east, K, B12 and folic acid, and minerals such every bit copper and iron). These nutrients provide the trunk with some of the tools it needs to go rid of toxins.

Of grade, we should swallow liver from healthy animals–cattle, lamb, buffalo, hogs, chickens, turkeys, ducks and geese. The best choice is liver from animals that spend their lives outdoors and on pasture. If such a premier food is not bachelor, the side by side choice is organic chicken, beef and calves liver. If supermarket liver is your only option, the best choice is calves liver, as in the U.Due south. beef cattle do spend their commencement months on pasture. Beef liver is more problematical as beef cattle are finished in feed lots. Livers from conventionally raised craven and hogs are not recommended.

Equally for concerns near vitamin A, these stem from studies in which moderate doses of synthetic vitamin A were found to cause problems and fifty-fifty contribute to birth defects. Only natural vitamin A plant in liver is an extremely important nutrient for human health and does not cause problems except in extremely large amounts.

According to the authoritative Merck Transmission, acute vitamin A poisoning can occur in children after taking a unmarried dose of synthetic vitamin A in the range of 300,000 IU or a daily dosage of 60,000 IU for a few weeks. The Manual cites two fatalities from astute vitamin A poisoning in children, which manifests as increased intracranial force per unit area and airsickness. For the vast majority, however, recovery afterward discontinuation is "spontaneous, with no residue impairment."

In adults, according to the Merck Manual, vitamin A toxicity has been reported in Arctic explorers who adult drowsiness, irritability, headaches and vomiting, with subsequent peeling of the peel, within a few hours of ingesting several million units of vitamin A from polar behave or seal liver. Again, these symptoms clear up with discontinuation of the vitamin A-rich food. Other than this unusual example, however, only vitamin A from megavitamin tablets containing vitamin A when taken for a long time has induced acute toxicity, that is, 100,000 IU synthetic vitamin A per twenty-four hours taken for many months.

Thus, unless you are an Arctic explorer, information technology is very hard to develop vitamin A toxicity from liver. The putative toxic dose of 100,000 IU per day is contained in two-and-one-half 100-gram servings of duck liver or about three 100-gram servings of beef liver. From the work of Weston Price, we can assume that the amount in primitive diets was about 50,000 IU per day.

As for liver for significant women, a study carried out in Rome, Italy, found no congenital malformations among 120 infants exposed to more than 50,000 IU of vitamin A per day (Teratology, January 1999 59(1):ane-2). A study from Switzerland looked at claret levels of vitamin A in significant women and institute that a dose of thirty,000 IU per day resulted in claret levels that had no association with nascency defects (International Journal of Vitamin and Nutrition Inquiry 1998 68(6):411-6). Textbooks on nutrition written before the 2d Earth State of war recommended that pregnant women eat liver frequently, yet today pregnant women are told to avoid this extremely nutritious food. Don't eat beef liver, cautions Organic Way magazine in a February 2005 article on diets for significant women, ". . . information technology has high levels of retinol, a vitamin-A derivative that tin can cause birth defects."

A good recommendation for liver is one 100-gram serving of beef, lamb, bison or duck liver (most iv ounces) once or twice a calendar week, providing almost 50,000 IU vitamin A per serving. Chicken liver, which is lower in vitamin A, may be consumed more ofttimes. If y'all feel headaches or joint pains at this level, cut back until the symptoms go abroad.

Eating Raw Liver. . .Good Heavens!

Eating raw liver is definitely not a Standard American Dietary (Sorry) do! So why in the world would a sane person even consider eating their liver raw? Most of the reasons are anecdotal with the primary one existence that people who do consistently study how good it makes them experience.

Southern hunters take a tradition of eating the liver of their freshly killed deer as a "manly" thing to practice.
In Argentina, cowboys eat liver (and meat) raw or very lightly cooked.
People who grew up on farms tell of eating the liver freshly warm from the animal and only lightly cooking it (and all the organs and glands)
Weston Price reported on the consumption of raw liver among African hunter-gatherer tribes. Liver was considered and so sacred that they never touched it with their easily, simply with their spears. They ate it both raw and cooked.
The doctor Max Gerson used raw liver juice, extracted with a special juicer that pressed out the liquid, in his original healing protocol with pancreatic cancer patients. His daughter, Charlotte Gerson, later dropped this office of the protocol because of the unavailability of fresh clean liver without bacterial contagion. Now a crude liver extract injection or desiccated liver tablets are used in the electric current protocol. Nevertheless, Dr. Nicholas Gonzalez, a New York doctor who treats cancer holistically, insists that all his patients consume raw liver.

The How-to-do-information technology of Eating Raw Liver

This takes some getting used to! There are two bones methods. Ane calls for freezing the liver for xiv days in large chunks. (Fourteen days will ensure the emptying of pathogens and parasites.) Y'all can and so grate the liver on the small holes of a grater and add information technology to milk or juice, or fifty-fifty hot cereal. A teaspoon or ii of grated raw liver can be added to baby's egg yolk, or even to mashed vegetables.

The second method turns liver into pills! Cut fresh liver into pea-sized pieces and freeze for xiv days. Swallow similar vitamin pills.
For both methods, the liver should be of the highest quality available and very fresh.

RECIPES FROM Around THE Globe

You don't find recipes for liver in many modern cookbooks but browse the internet and you will find liver recipes from cuisines effectually the world.

A wonderful site that features medieval European recipes is florilegium.org, where participants provide translations and comments on recipes in erstwhile cookbooks. Hither we larn that long before the anti-cholesterol campaign, Europeans made liver into dumplings, terrines, sausages and "puddings," and used it as a filling in meat pies and pasties. (According to one contributor, an outstanding case of a liver-filled pasty includes chicken livers, hearts, gizzards and sour cherries.)

Aboriginal cookbooks even describe the employ of liver to thicken sauces, manifestly past pressing raw puréed liver through a fine strainer and calculation it to sauce that was then carefully heated simply not boiled. (During Lent, fish livers served to thicken sauces!) Every bit long every bit the liver flavour does non overpower the season of the sauce, this could be a good style to become liver into your family without them ever knowing information technology!

A liver recipe from a 1529 Castilian cookbook goes like this: "Accept onions and cut them very modest, like fingers, and fry them gently with fatty bacon; and then take the liver of a child or a lamb or a goat and cut them into slices the size of a one-half walnut, and fry it gently with the onion until the liver loses its color; and so have a crustless slice of toasted staff of life soaked in white vinegar and grind it well, and dissolve it with sweet white wine; and then strain it through a woolen cloth; and so cast it over the onion and the liver, all together in the goulash; and bandage in basis cinnamon; and cook until information technology is well thickened and when it is cooked, set dishes."

A bang-up, loftier-cholesterol liver dish from an ancient Middle Eastern cookbook has been translated by Betty Cook. Note the inclusion of wonderful spices, not normally associated with liver.

Mufarraka

xiv ounces chicken livers
xiv ounces craven gizzards
i/ii teaspoon salt
8 egg yolks
1 1/2 teaspoon coriander
one 1/two teaspoon cumin
3/4 teaspoon pepper
1 1/2 teaspoon cinnamon
2 tablespoons sesame oil for frying
1/four cup lemon juice

Bring 3 cups water to a eddy with i/8 teaspoon table salt, add together gizzards and simmer 50 minutes. Nigh the finish of this fourth dimension, bring some other iii cups water and one/viii teaspoon salt to a boil and cook livers in information technology 3 minutes. Drain both, cut into 1/2-inch by 1/2-inch pieces, put into a bowl and mix with egg yolks and spices. Heat oil and fry the mixture nigh 4 minutes, sprinkle with lemon juice and serve.

SCANDINAVIA

The website foodiesite.com provides this intriguing recipe for liver paté from Scandinavia. Different the French versions, Scandinavian patés don't ordinarily contain alcohol or garlic and they take a smoother texture.

Liver Paté

8-x Portions

300 g calf's liver or pig's liver
300 thousand lean pork meat, such equally pork fillet
300 thousand pork fatty
1 onion, finely chopped
2 tablespoons butter
two tablespoons unbleached white flour
300 ml milk
one egg
compression footing cloves
pinch ground all spice
sea salt and freshly ground pepper

Note: 300 grams is slightly less than iii/four pound and 300 ml is 1 one/four cups.

Dice the liver, lean pork meat and fatty into small pieces. Gear up aside 75 g of the pork fatty and place it in an oven dish in a low oven. Cook the fatty until it has melted down. Lightly grease the sides and base of the paté container. A standard loaf tin works well.

Preheat an oven to 350°F. Mince the onion, liver, pork and remaining pork fat through a mincer (meat grinder) three-4 times until smooth.

Melt butter in a bucket over a moderate oestrus. Add together the flour to the butter and cook information technology for a couple of minutes. Slowly add together the milk while stirring until you take a thick smooth sauce. Add the minced liver mixture and stir it until well combined. Remove the pan from the heat and allow it to cool slightly. Mix in the egg, ground cloves, all spice and a little salt and pepper.

Pour the paté mixture into the greased loaf pan, place in a blistering pan and make full the pan 3/4 high with hot water. Identify the paté on the center shelf in the pre-heated oven and cook for 1 ane/2 hours. To exam for doneness, insert a thin pocketknife or skewer into the center of the paté. When the paté is ready, it should come up out articulate. (The center of the paté should reach at least 170°F. If you take a meat thermometer use this to test if information technology is ready).

Remove the paté from the oven when cooked and leave it to cool in the container. When cooled, turn the paté out onto a plate and serve it as role of a smorgasbord or use it for smorresbrod (open up sandwiches) or every bit a starter or canapé. Mustard, cress, gherkins, grapes and chutney all make good accompaniments

FROM Russia WITH LOVE

A delicious liver recipe from Russia is found at ruscuisine.com.

Liver with Sour Foam

Serves iv

two 1/two pounds liver (calf, pork or beef), sliced
2 onions, chopped
1 loving cup sour cream
4 tablespoons butter
2 loving cup beef stock
2 tablespoons dill, freshly chopped
two tablespoons unbleached white flour
sea table salt and pepper to taste

Wash, pat dry, and sprinkle each piece of liver with salt and pepper. Dredge in flour, fry on each side in butter and remove. Sauté the onions until gilt brownish and then layer both liver and onions in a deep pot. Deglaze the pan with beef stock, stir well and add the sour cream, stir, then add together to the liver and onions. Mix well and embrace. Cook slowly over low-heat for 20 minutes. Uncover, stir well, re-cover and cook for another ten minutes. Remove liver from pot, arrange on individual plates and cascade sauce over the slices. Sprinkle with the dill. This is very good when served with boiled or fried potatoes or rice.

LIVER FROM JAPAN

The Japanese consider liver an important nutrient for pregnant women. The following recipe is adapted from one posted at japanesefood.about.com.

Nira Reba

Serves 4

i/2 pound pork liver
1 tablespoon grated ginger
1 bunch nira (Chinese chives)
ii tablespoons arrowroot pulverisation
one tablespoon grated ginger
2 tablespoon soy sauce
1 tablespoon sake (rice wine)
ane tablespoon water and one teaspoon potato starch
lard for frying

Cut liver into seize with teeth-sized pieces and marinate in a mixture of soy sauce, sake and ginger for 20 minutes. Remove liver from the sauce, pat dry out and dredge in arrowroot. Estrus lard in a deep pan and fry the liver pieces.Remove liver to a heated plate. Chop nira into short pieces and sauté in a frying pan. Add together deep-fried liver and sauté with nira. Add the sauce used for marinating liver to the frying pan and stir well. Add the mixture of water and tater starch, stir quickly and remove from heat. Serve immediately.

Liver Comparison Chart

From: Nutrition Annual, by John D. Kirschmann

	Beef	Lamb	Veal	Chicken	Duck	Goose	Turkey
Amount	1lb	1lb	1lb	1	1	ane	ane
Weight: gm	454	454	454	32	44	94	102
Vitamin A	199130	229070	102060	6576	17559	29138	18403
Vitamin B1	1.xvi	1.81	.nine	.044	–	.528	.062
Vitamin B2	fourteen.79	14.nine	12.3	.628	–	.838	two.21
Vitamin B6	14	1.36	3.04	.24	–	.72	.78
Vitamin B12	363	472	272	7.35	23.vii	–	64.6
Biotin	454	454	–	–	–	–	–
Niacin	61.vi	76.v	51.8	2.96	–	6.eleven	10.35
Pantothen Acid	35	32.vii	36.3	1.98	–	–	vii.81
Folic Acid	.99	.99	–	236	–	–	752
Vitamin C	140	152	161	10.8	–	–	4.6
Vitamin E	half-dozen.36	–	–	–	–	–	–
Calcium	36	45	36	3	five	40	7
Copper	12.7	25	36	.126	2.62	7.07	.512
Fe	29.v	49.4	39.nine	2.74	13.4	–	11
Magnesium	59	64	73	six	–	23	21
Manganese	1.23	ane.04	–	.083	–	–	.294
Phosphorus	1597	1583	1510	87	118	245	319
Potassium	1275	916	1275	73	–	216	303
Selenium	206	–	–	–	–	–	–
Sodium	617	236	331	25	–	132	98
Zinc	17	–	17	.98	–	–	two.53
Total Fat	17.5	19.vi	21.iii	i.23	2.04	4.03	4.05
Saturated Fat	6.8	6.9	–	42	.63	i.49	1.28
Unsaturated Fat	5	half-dozen.63	–	.5	.59	1	1.73
Cholesterol	1360	1361	1361	140	227	–	475

A CURE FOR ANEMIA

Pernicious anemia is a debilitating disease caused by B12 deficiency. Until 1926, the only treatment for the disease was blood transfusions. Before long thereafter, Drs. Whipple, Murphy and Minot received the Nobel Toll for their discovery of liver therapy for the illness. Dr. William P. White potato recalls the discovery of the therapy:

"Dr. George Whipple of the Academy of Rochester had demonstrated that liver caused a rapid replacement of blood in dogs fabricated anemic past bleeding. From his thought, we proposed that liver might be useful in treating pernicious anemia, even though this anemia was totally dissimilar from the one induced in dogs.

"With these observations, it became important to prove the efficacy of liver. But in those days, getting permission to do studies was non such an piece of cake matter. The chief physician of Peter Aptitude Brigham Hospital was quite skeptical, simply gave me permission with the agreement that a transfusion would never exist withheld from a patient who needed one.

"I started one of my patients on liver therapy. This patient, a man in his forties, was critically ill and partially asleep. In spite of his condition, I was able to explain to him that liver might be distinctly useful to him. We found that if a patient were fed half a pound of liver per day, information technology would accept nearly 5 days to show an increase in red claret count.

"But this man seemed more than ill on the fifth day. According to the policy laid downward, my patient was a candidate for a transfusion. I stayed up very late that night trying to decide to requite him the liver. It was a miserable nighttime, but around midnight I noticed that his cherry-red blood cell count had increased slightly. That gave me courage to keep with the liver. When I saw his blood count go up, I went home and collapsed into bed, slept very poorly and was back at the hospital at seven o'clock the adjacent morning.

"I approached his room with fear and trembling, and cautiously peaked effectually the corner to see if he was still alive. To my great surprise and relief he sat up in bed and cheerfully asked, "What time is breakfast?" His blood count was at the maximum and he not only survived just lived many years. With that success, the staff became cooperative.

"Later, patients didn't have to choke down liver but could receive extracts and all the same subsequently, vitamin B12. . ."

For those who want to forbid pernicious anemia from e'er occurring, the best grade of activity is to eat liver once a week, as our ancestors usually did.

SOME FAVORITE Ways TO Set LIVER

Hither are some suggestions from members of the Native Nutrition discussion grouping.

Marinate slices of liver in the fridge overnight in lemon juice or water with vinegar, plus lots of garlic and bay laurel leaf. After marinating, pat dry and fry in olive oil and/or lard and/or butter until well done (really brownish on the outside and slightly rose within). (Kidneys work well with this recipe also.) The key is marinating to take away any unpleasant taste. Florabela
The liver needs to come from a adequately young animal and exist free of hormones and organically raised. Cover the liver with flour on both sides and bake with a fiddling butter or ghee for several minutes at very low heat, otherwise information technology will exist hard. Add together a scattering of sliced onion, a little vinegar and h2o. Increase the estrus to 350 degrees for a few minutes and then cook for about 20 minutes at a low heat. You tin add fresh mushrooms and at the end a scrap of salt. Information technology's unremarkably served with noodles or rice. However any vegetable dish would work. Pia
My favorite cooked liver recipe is to slice the liver thin (no more 1/4th inch) then dredge it in a mixture of almond flour, salt and lots of pepper. (Almond flour is but a replacement for those who don't eat grains.). Fry on both sides in ghee or lard. I usually cook up the whole liver at i time then either heat up the leftovers during the calendar week, or snack on it common cold. Information technology's a great substitute for a power bar or other on-the-get repast. Sally R
Marinate the sliced liver in scarlet wine vinegar and a couple teaspoons of honey for most 1 60 minutes. Slice upwardly 1-two onions and fry in lots of tallow and butter for about 1/2 60 minutes until onions are small and brown. Remove the onions and toss in the liver with a scrap of the wine/dearest mix. Fry speedily, turning frequently, and serve hot with onions and vino sauce and a side of kim chi. Paul B
The central to delicious liver is lots of garlic. Use lard to sauté it, and add some olive oil when it'southward closer to done. Don't overcook information technology. Kickoff saute 1 onion and at least 5 cloves of garlic with plenty of herbs and spices, any yous like. Slice the liver up nice and thin, melt for about five minutes and flip around one time a infinitesimal. Melt some bacon at the same fourth dimension and cut into pocket-sized pieces to serve on top of the liver along with the onions and garlic. Chris M
This is my mom's delicious Jewish chopped liver recipe that "doesn't taste like liver much at all!" Slice onion and sauté in fat until golden. Throw into a food processor. Saute three/4 pound of chicken livers in aforementioned pan until pinkish inside. Let cool and put into same food processor with onions. Add 2 hardboiled eggs to nutrient processor. Procedure onion, liver and eggs to a consistency you like but not too fine. Continue some lumpiness. Add salt and pepper to taste. Daphne
Cut liver into small pieces and roll information technology in browbeaten egg and then in nut flour (finely ground crispy nuts). Fry in hot coconut oil and salt and pepper to taste. Information technology's out of this world! Cheryl K
An former but splendid recipe: Bake 1 pound beef or chicken livers and then chop upward. Chop up 2 difficult boiled eggs. Mix chopped eggs and liver with 1 medium cooked chopped onion (sautéed is fine). Mash and mix together with common salt and pepper to taste. Refrigerate before eating. Robin Fifty
Cut liver into strips, about 3 inches long and 1/2 inch wide, and marinate in lemon juice. Pat dry out. Chop upward some onions and melt them in bacon fat and remove. Melt liver in the fat until nigh solidly pink because one time it turns brown, the liver flavor is stronger. This is delicious with a big serving of kale and butter and a pile of fermented carrots. Lisa
Sauté onions in a little butter or coconut oil, then toss in the liver (cutting into big hunks) and cook for several minutes. Process onions and liver in a food processor and procedure until it's all just minced. So combine information technology with a hamburger dish (casserole, spaghetti sauce, etc.). Lynn E
Liver is delicious with a gravy or sauce. Marinate liver in lemon juice or vinegar for several hours and pat dry out. Melt quickly in hot lard and set aside in a warm oven. You can make a gravy by stirring some unbleached white flour in the remaining fatty and calculation beefiness stock. Whisk until smooth and boil down a bit. You tin can make a clear buttery sauce past adding some wine or brandy to the fat and adding beef or craven stock. Boil down, skimming as necessary, until it thickens a bit so whisk in several tablespoons softened butter. Season with salt and pepper. Finally, you can brand a tart sauce by sautéing capers and chopped shallots in the hot fat. (Be sure to rinse the capers well and pat dry earlier doing this.) Deglaze with a little white vino and add beef stock. Boil down until sauce thickens. Sally Fallon

RAW LIVER DRINK

The following raw liver drink was developed by the writer and beau WAPF member Becky Mauldin. Says Lynn, "I find that nothing works equally well for giving strength when I am under stress. I am a teacher and apply it when things start getting hectic at school. My married man has also found it very helpful for dealing with stress."

i/ii – 1 ounce grassfed liver, cutting into tiny chunks and frozen (information technology must be still frozen to blend well)
1 cup organic tomato juice
juice of ane/ii lime
nuance hot sauce
one-2 raw pastured egg yolks
2-4 tablespoons fermented young coconut juice
1 tablespoon raw cream
one/4 teaspoon Concentrace mineral solution
1-2 teaspoons bee pollen (optional)

Blend everything together in a blender. You can follow with some fresh papaya if the beverage gives you a livery aftertaste. You tin also soak the liver chunks in sour milk or lemon juice before freezing to reduce the strong flavor.

This article appeared in Wise Traditions in Nutrient, Farming and the Healing Arts, the quarterly mag of the Weston A. Price Foundation, Spring 2005.

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Source: https://www.westonaprice.org/health-topics/food-features/the-liver-files/