Guest guest Posted March 28, 2009 Report Share Posted March 28, 2009 > > I'd be careful about eating too much liver. It filters contaminants which > you may wind up ingesting. It?s high in iron (too much iron is not > conducive to long life which has been posted here) and cholesterol. I don?t > know the methionine implications but you might consider that also. Twice a > week sounds like a lot of liver. Do you have a scientific basis for eating > this much liver? I have mild anemia, and iron supplements seem to make no difference; I *want* the heme iron which liver contains. I really like the high composition of other nutrients in beef liver (I eat no red meat or poultry), and I think twice a week is a reasonable amount. My last cholesterol test (a month ago) was total 140, HDL 62, LDL 72, Triglyceride 31, which is OK (of course, my doctor thought those results were fantastic, doubtlessly comparing them to his usual patients). Yes, liver has bad things, but I'm hoping that the good will outweigh the bad. For example, I see there was a study " Nutritional importance of choline for brain development " , J Am Coll Nutr. 2004 Dec., which indicates that beef liver is the food highest in total choline concentration. If I wanted to be selfish I would look for calf's liver (less contaminated), but for normal beef liver I tell myself that the cows are being killed anyway for the hamburger-eaters. (My wife is vegan.) When I order it at a restaurant, I tell them to serve it with raw onions, instead of grilled. Bruce Quote Link to comment Share on other sites More sharing options...
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