Results 1 to 3 of 3

Thread: Liver Oxidation? page

  1. #1
    Ransom's Avatar
    Ransom is offline Senior Member
    Join Date
    Jun 2010
    Location
    Austin, TX
    Posts
    189

    Liver Oxidation?

    Primal Blueprint Expert Certification
    I made some beef liver for the first time last night. It turned out pretty well. However, I noticed green spots on some of the pieces today. Of course, green on meat freaked me out so I didn't eat it. I looked it up later and found out that it's oxidation but "still safe to eat." Is that true? I thought we want to avoid oxidation. So whereas I know it's probably safe to eat (as in, I won't get sick), is it wise to eat it (as in, oxidation is bad in any form)? Thanks!
    Strength and Honor

  2. #2
    MalPaz's Avatar
    MalPaz is offline Senior Member
    Join Date
    Jan 2010
    Location
    Mississippi
    Posts
    2,790
    i wouldnt eat it but thats just one opinion haha

  3. #3
    pyro13g's Avatar
    pyro13g is offline Senior Member
    Join Date
    Apr 2011
    Posts
    370
    Was it fresh or frozen? If frozen, and parts were freezer burned, I may be from that. And, if cholesterol is doing it's job, not to much worry about in small doses.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •