OMG

[Guest guest]

I think I had a huge GB breakthrough tonight! But first a bit of background.

While traveling through Yooper (Northern Hillbilly) country last week I

patronized a couple of family-style restaurants that had liver and onions on

the menu. I saw people eating it and the sight of the food had a strange and

powerful appeal to me. I really wanted it, but I eschewed because of the

commercial source of liver. Commercial feedlot liver is notoriously bad for

you, it can make you sick.

This afternoon (as I was reading the book " 21 Days to a Healthy Heart " ) I was

reading about how powerful the medicine found in organic liver can be when

----BOOM---- I got a burning urge to eat liver---- IMMEDIATELY---(and, no,

I'm sure I'm not pregnant!) so I ran downstairs and fried up 2# of fresh,

organic, grass-fed BUFFALO LIVER along with some diced scallions in fresh

olive oil and about 20 minced garlic cloves.

The urge to eat it was getting so strong I was literally pulling it out of the

skillet

as it was frying (picture a CAVE MAN!!) and I was ravenously nibbling it, all of

it very RARE and bloody, the hot juices running off my chin. I was eating

french bread thickly slathered with raw butter and drinking red wine as I

gobbled up about 2/3 of the liver and all the scallions. I ate several teaspoons

of extra hot horseradish along with my treasured meal.

I don't think I remember feeling this good in many years!

The liver had to be what my body needed. In addition to remembering to

listen to the " doctor within " I now I remember this is all part of almost all

FOLK

WISDOM--- sick heart, eat heart, sick liver, eat liver (good healthy liver that

is)

same with kidneys and so on. I've prescribed this form of medicine to others

for decades but forgot to apply the wisdom to my own conditon. It's the first

liver I've eaten in many years. I think I will have liver on a regular basis

now,

perhaps once a week for starters, and I'm predicting really good things. I will

probably alternate between grass-finished buffalo and organic grass-fed beef

liver. If I can get some venison liver, I think that would work as well. I'm

gonna

try to eat it more slowly and more rationally next week.

Has anyone else had a similar story with liver?

Will, being primal in Minneapolis