How to be your own meat inspector (don't read if you don't eat meat)

[Guest guest]

, glad to hear you had a good orgy!! Great for the liver GB! It's too bad

more people can't benefit from this kind of simple and grand treatment. Food

is always your best medicine.

Incidentally, free-range, pastured, organic EGGS have many of the same

great liver/GB benefits of eating liver for people who don't want to or can't

eat

liver but can eat eggs. Work up to at least 3-4 eggs every day if you can. The

benefits to the heart, eyes, brain, liver and reproductive system go on and on,

especially for growing children or teens. Pastured eggs are loaded with

Omega-3 fatty acids, lecithin, Vitamin A, D, E, and K and so much else. I

usually scramble 3 every morning in raw butter, seasalt, and cayenne pepper,

or I put 2-3 raw into my breakfast smoothie (which I drink throughout the

day). There is no more risk of E. coli or Salmonella than eating ANY other

food like lettuce or carrots. WARNING---None of this is true for regular

confinement-raised, commercial, corporate, grocery store eggs, they will

make you sick, even worse by far are any foods containing dried egg

products (oxidized cholesterol, zapped enzymes and vitamins). You must

know the source of your eggs to be sure. Best of all, have your OWN

chickens, they are a wonderful animal.

Back to your questions, you gotta be SUPER PICKY if you eat liver:

1) Just like a steak, if you run into too much connective tissue when eating

liver, cut that part away and give it to the doggies and kitties.

2) Domestic animals especially if from corporate farms DO have incredibly

high levels of liver disease. Destruction of the liver is probably the #1 reason

commercial dairy cattle are culled from the herd today. It's from push feeding,

feeding very bad foods, feeding " funny protein, feeding too much grain and

from bad grain, bad silage and bad hay that has aflotoxin from mold. It's so

bad that most die long before they can even acrue gallstones. Feedlot

animals animals are also given hormones, steroids, antibiotics, vaccines,

wormers, fly poison, and on and on. Most of this builds up in the liver Same

is true of feed lot cattle, hogs and sheep, so.....

****** DON'T EVER EAT FEEDLOT ANIMALS****. When grass-eating animals

eat GRASS, they don't get liver congestion, fatty liver and other liver ailments

that the feedlot animals get. You can also rule out E.coli, salmonella, listeria

and other food poisoning bugs. Get free-range poultry, eggs, dairy, pigs,

sheep, goats, cattle, bison or elk.

3) I suspect that Beef is better than the usual " anonymous " beef

that you are likely to get everywhere else, at least they put their name on it.

I

like to know where EVERYTHING I eat comes from. Even the restaurants

here in town that we patronize get their meats from a specific farmer. I'm a

bit suspicious of ---and this is just IN GENERAL---- because they are

huge! I'm EXTREMELY SKEPTICAL of ALL large corporations (except

Newman's and a few others). Does have ANY good references for

them? I will check that out as well. Personally, I never buy 's

because I go right to the farmer and get a half of beef (actually almost all

bison now) at a time.

5) Find out where to buy from a FAMILY FARM in your area. Go to Dr.

Mercola's site for sources. You can also find references on the

WestonAPriceFoundation.com site or just Google grass-FINISHED bison

(Remember, it's ALL " grass-fed " , you want animals that were finished on

grass, not in the feedlot.)

6) Get a good freezer and buy your beef, bison or venison by the half or

quarter. You can also put up fruits and vegetables you grow or pick.

I posted some information (go back to post 17171) on picking out your own

healthy liver. You can get good liver every time if you follow those rules.

Here's a reminder...

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Calves liver is usually OK as long as it is ORGANIC. Never buy

liver that is not organic unless it's from a farm you know or from a wild

animal properly killed and processed. Feedlot liver will make you sicker than

you were before. Try to find bison if you can.

You can be your own food inspector, all you need to do is examine COLOR,

SHAPE, CONSISTANCY, TEXTURE and ODOR. Grocery store liver

is yellowish-tan, mottled and very mucky almost falling apart. The

edges are swollen and thickened. This is from a SICK animal. This is

especially true of ALL grocery store quality chicken liver! Chickens are the

most abused animal in the livestock industry

What you want is

1) the darkest, most reddish-purple-brown " liver " color, not tan

2) razor sharp-edged not swollen with rounded edges

3) uniform, not mottled, scarred or spotted

4) and fresh-smelling.

When you cook it, the aroma should be fresh as well. Most people JUST

THINK they hate liver because someone made them eat sick liver. Had they

been raised on the good stuff, there would be squeals of joy, not icks, uggs,

and euuus.

You can also take your penduluum with you and douse over the liver. Ask

whether or not it will make you healthy to eat it and check the direction of the

circling, for me it's clockwise = yes and counter-clockwise = no. Don't worry

about people watching this, they assume you are nuts anyway because you

are contemplating eating liver. Actually whipping out a penduluum in a coop

or good natural health food store is a GREAT conversation starter!

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I hope that helps,

Will in Minneapolis