I knew I should be eating more bone broth, and liver, etc, but this thread about thyroid damage really convinced me.
Skimming the thread I found some nice tidbits:
Lamb, calf, young animal liver is tastier.Going to make sure I buy whole chicken + giblets, and make a rich broth out of that and the carcass. I know I won't be able to drink it straight, but I can use it in soups and sauces, but preferably in breakfast porridge.
Chicken liver = Eww. True, my mother cooked liver, but I could never stomach the chicken liver.
The meat we buy at the commissary never has bones on it, and our local grocery stores don't have bones at the butcher. There's also no ethnic stores around here. So I guess I'm stuck with chicken broth for now. Grr.
Chicken broth info
Chicken Giblets: An Illustrated Guide
To start this habit, replace one meat meal a week with bone / giblet broth, and one with liver.
Keep that library Korean cookbook a little longer, it has a lot of recipes that will be useful.