If you are the typical American, I know what you’re thinking and I don’t need your attitude! I bet you haven’t even had good liver, if any at all! And I’m right, aren’t I? So sit tight and quite whining. First, read why liver is good for you, then read what kind of liver to get and then go shopping and cook it up! Using my easy-peasy instructions, of course.
Liver contains more nutrients than any other food. Historically hunter-gatherer societies would feed the best part of an animal to the pregnant women and young children (survival of the species, you know). And what part was that? The liver of course! And other organs, but we’re just into livers today. The Weston A. Price foundation has a wonderful list in their Liver Files that I’ve copied right here – no need for me to re-create the wheel:
- An excellent source of high-quality protein
- Nature’s most concentrated source of vitamin A
- All the B vitamins in abundance, particularly vitamin B12
- One of our best sources of folic acid
- A highly usable form 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 good source of purines, nitrogen-containing compounds that serve as precursors for DNA and RNA.
Where to Buy
Do not eat liver from commercial farm animals!
I repeat: do not eat liver from commercial farm animals! In fact, try not eat any meat from commercial farm animals (hint: most of the meats at your local supermarket or Walmart) because a) the animals are living the holocaust, squished together and caged in a barn versus grazing on grass outside in the sunlight and b) they become sickly and are given antibiotics, and yes that will affect your body, although you may not notice a single dose, you will notice the accumulation.
You do want to eat liver from animals that spend their lives outdoors on pasture and in the cold months, eating hay or fermented hay. If you can’t find this type of liver, go for organic chicken, beef and calves liver. If supermarket liver is your only choice, the best option is calves liver because in the U.S. beef cattle spend their first months on pasture.
How much should I eat?
“A good recommendation for liver is one 100-gram serving of beef, lamb, bison or duck liver (about 4 ounces) once or twice a week, providing about 50,000 IU vitamin A per serving. Chicken liver, which is lower in vitamin A, may be consumed more frequently.” (The Liver Files, Weston A. Price)
Bacon, Liver & Onions
2-4 pieces Liver
8 slices Bacon, cut into 2-3 inch pieces
- In a medium sized pan, add bacon and onions. Stir until you get your bacon the way you like it.
- Clear out a space in the pan, place your liver pieces down and sear each side of the liver until just barely cooked through (tough liver is the worst liver).
- Pile bacon and onions on top of liver and include a healthy helping of bacon and onions with each bit of liver.