Some molecules are quite fragile, such as in a raw egg yolk, and a blender or food processor can and does damage these molecules so I use a shaker bottle for my protein shakes, hoping to keep most of the molecules intact.

What about pureed liver? I simply cannot abide the taste of cooked liver but I discovered there is little or no taste to pureed raw liver. Do the vitamins, minerals, etc., survive the pureeing process?

Any help here will be much appreciated.