Announcement

Collapse
No announcement yet.

How many times should I eat liver a week?

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • #16
    Try making a liver pate, it's really delicious. That's your perfect multi-vitamin. How often, what would a good week for you look like of 7 main protien dishes. 3 Fish 4 Meat. For the meat 1 liver, 1 heart or tongue, 1 lamb, 1 beef muscle or chevon if you can find it. The Grass-fed beef organs are cheaper that the muscles. Good wild fish is not too much. Lamb and Chevon are hard to find here but are almost always Grass-Fed.
    "When the search for truth is confused with political advocacy, the pursuit of knowledge is reduced to the quest for power." - Alston Chase

    Comment


    • #17
      Originally posted by Hilary View Post
      Meanwhile on the forum for polar bears...
      OMgawd, now THAT was funny!!! I laughed so hard that tears are running down my legs
      65lbs gone and counting!!

      Fat 2 Fit - One Woman's Journey

      Comment


      • #18
        Originally posted by JoanieL View Post
        Onions and red wine (or sweet vermouth) really do a lot to improve the taste of liver. Also, if you do an MDA search of pate, somewhere is Paleobird's pate recipe.
        Here ya go : https://www.marksdailyapple.com/forum/thread65193.html

        Comment


        • #19
          I try to eat salmon and liver once a week
          Here to eat and move like a caveman, not look or stink like one

          Comment


          • #20
            Originally posted by Hilary View Post

            One of the most delicious things I ever tasted: very lightly fried wild venison liver. Very tender and tastes superb, like a less grainy, more expensive chicken liver. Unfortunately I hardly ever see the stuff - I hope it's being snatched up by discerning chefs, not thrown away.
            Have you had rabbit livers?
            Seriously... GET SOME!
            Best livers ever. Very tender, not grainy at all... delicate and sweet. Like I died and went to liver heaven!
            Domestic rabbit livers will do... wild cotton tail livers deliver even better though.
            Also, they are large for such a small animal.
            “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
            ~Friedrich Nietzsche
            And that's why I'm here eating HFLC Primal/Paleo.

            Comment


            • #21
              Originally posted by KG View Post
              How often do you eat your organ meats? I think twice a week is a decent starting point but I'd like to hear what y'all have to say too.
              If you don't like liver, then I suggest freezing it solid, then getting it out and grating a little bit of it over mince when you are cooking a stir fry or something. The 'liver taste' will be quite diluted, particularly if you are going for a tomatoey flavouring.

              That said, we love the taste of chicken livers, and have one each with our bacon and eggs for breakfast every second day.
              Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like Perfect Health Diet and WAPF Lactofermentation a lot.

              Griff's cholesterol primer
              5,000 Cal Fat <> 5,000 Cal Carbs
              Winterbike: What I eat every day is what other people eat to treat themselves.
              TQP: I find for me that nutrition is much more important than what I do in the gym.
              bloodorchid is always right

              Comment


              • #22
                Fish livers are easily the mildest tasting liver I've had. I eat them raw, straight from the fish. Think they are generally higher in vitamin D than animal liver so have a good balance of A & D
                Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.

                Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine

                Comment


                • #23
                  So what about Braunschweiger or liverwurst??? I can stomach those but beef liver has me green and gagging.

                  Comment


                  • #24
                    Fish livers are easily the mildest tasting liver I've had.
                    i was so surprised when i tried the first one i had. i was expecting like that horrid CLO taste and it just wasnt there. my problem is now getting fish livers. once you get into liver, you realise there is only one liver per animal. i def go on liver binges where i will eat heaps and then have a good few weeks or more off. cooking liver and then letting it go cold as in how you make liver pate changes the flavour and makes it way more palatable i reckon.

                    Comment


                    • #25
                      once you get into liver, you realise there is only one liver per animal.
                      Ladies and gentleman, Monsanto will now begin genetically modifying animals to have up to four livers per animal!
                      "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

                      B*tch-lite

                      Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

                      Comment

                      Working...
                      X