Re: squeamish about liver (was: How NT has changed my life)

[Guest guest]

Hi ,

I'm " slow and chicken " too, but I wanted to offer a little

encouragement about liver. I'd never had it in my life and certainly

wasn't eager to try it given its reputation.

I finally did -- using liver from a grass-fed cow. Even when cutting

it up before cooking, I was surprised by the liver. It was quite

bloody (yech to me), but at the same time it seemed vibrant and that

appealed to me.

I cooked it using suggestions from this board and, you know what? It

wasn't awful or difficult to get down or anything. It was just

different -- a new taste. I felt neutral toward it, except that I

felt so pleased with myself for cooking it!

I expect that as I grow accustomed to the taste I might even grow to

really like it!

don't know if this will help you, but thought I'd share.

> Yup, I have this and many other " how to eat liver " recipes posted

on my fridge. I'm just slooooooooowwwwww and chicken. Plus, my

boyfriend says he'll vomit if I cook liver in the house so I have to

do it when he's not home. He's been great with all the other

changes, so the " no liver rule " doesn't bother me too much!

>

>

[Guest guest]

Thanks, ! I need all the encouragement I can get.

[Guest guest]

Hi,

Another liver note from a converted fan. I've found it really

important to get very fresh liver, of course from pastured healthy

animals. Frozen is best because the organs spoil much more quickly

than meat. I think everyone has awful memories of liver because it

was probably halfway gone. Freshly frozen liver is a deep taste, but

still is clean, not anything that would turn one's face. If it smells

really bad, then I wouldn't eat it. Liver with bacon is a great

combo; and liver is so vivifying I've been eating it at least once a

week. I just got some free range grass+ fed venison liver today and

am having it for breakfast tomorrow!

Also, if the liver is still too much for you, heart is almost like

steak and virtually indistinguishable from regular beef in a slow

cooked stew. It just has a slightly different texture. Heart has the

highest concentration of natural CoQ10 than anything else you can

eat. And sweetbreads have a very mild taste and are also very

nourishing.

And a sideline note to the thread about where to start with an NT

diet, many people had accurate suggestions. But if you look at the

Weston Price site one of the top characteristics of native

traditional diets is that they eat the organs. It's a leap to try

them, but once you do, you'll be hooked.

Cheers,

[Guest guest]

Another way to get around the taste is to put a small amount of organ

meat in a blender with milk and onion. Slighty warm. It tastes a lot like

clam chowder. You can play with the amount of ingredients to suit your

tastes.

Bianca