Liver is natures most nutritionally dense super foods on the planet!
Here is a table to show the nutritional content comparing liver to other whole foods. (source)
In some traditional cultures, only the organ meats were consumed. The lean muscle meats, which are what we mostly eat in the U.S. today, were discarded or perhaps given to the dogs.
A popular objection to eating liver is the belief that the liver is a storage organ for toxins in the body. While it is true that one of the liver’s role is to neutralize toxins (such as drugs, chemical agents and poisons), it does not store these toxins. Toxins the body cannot eliminate are likely to accumulate in the body’s fatty tissues and nervous systems. On the other hand, the liver is a is a storage organ for many important nutrients (vitamins A, D, E, K, B12 and folic acid, and minerals such as copper and iron). These nutrients provide the body with some of the tools it needs to get rid of toxins.
Remember that it is essential to eat meat and organ meats from animals that have been raised on fresh pasture without hormones, antibiotics or commercial feed. Pasture-raised animal products are much higher in nutrients than animal products that come from commercial feedlots. For example, meat from pasture-raised animals has 2-4 times more omega-3 fatty acids than meat from commercially-raised animals. And pasture-raised eggs have been shown to contain up to 19 times more omega-3 fatty acids than supermarket eggs! In addition to these nutritional advantages, pasture-raised animal products benefit farmers, local communities and the environment. – Read more from Chris Kresser
I buy organic grass-fed liver. Usually lamb liver because it has the least “livery” flavor, next chicken liver and the most livery taste I would say is beef.
- Liver may come frozen, if so, thaw it out.
- Then cut into chunks and place into my processor.
- Then place pureed liver into ice cube trays with foil over top and freeze until I need a cube for food or a smoothie. Some of my clients use those pill/supplement containers since they already have a lid.
- Sneak cube of liver into any meat while preparing (hamburger patties, meatballs, etc..) or cooking (ground turkey or beef) or stick ½-1 cube into the blender with your smoothie. No one will ever know!
I highly recommend this book if you want to know more about traditional, nutrient dense foods and cooking methods.
If eating liver is not quite your thing, no worries, here are high quality grassfed liver capsules instead. I recommend a couple of them per week, you can even open them up and sprinkle on food.