Liver

[Guest guest]

Jen:

Yip! That's peri-peri alright. Works great with liver. In South African,

peri-peri chicken livers is a common dish. Give is a try. Don't overcook the

livers. Don't overdo the lemon.

Different people like different things. I've like livers since I was a kid.

Maybe I'm just weird? I even eat straight steamed beef liver with a bit of

salt.

Good luck!

Dirk

[Guest guest]

I don't know what causes it, but I do know that brining it for 8

hours before cooking (and probably less as well) takes away a lot of

the offensive odor. Use 1 tbsp natural salt for every cup of

water. You can brine it in a ziploc bag, but it's best to do it in

a glass bowl. I brined some cheap cuts of chicken I got for the

dogs so I wouldn't have to keep thawing them. After about a week

they got kind of funky but before that they actually smelled pretty

good; point is, if you're trying to eat some daily you could

possibly brine a batch and keep it at least 3 - 4 days.

Be sure to only use organic because the livers of factory-farmed

chickens can be toxic, which would hopefully make you gag!

>

> I have been trying to introduce more liver into my diet. When I

first

> tried, more than a month ago I got the gags even smelling it

cook. This

> morning, I was craving it instead of my usual egg yolks. I didn't

have time

> to cook for breakfast so I ended up making liver for lunch. I

sauteed up 3

> chicken livers, with lots of oil, and began eating. It was

delicious until

> about 1/2 of the way through, when I ended up giving the rest to

the dog

> because it had started to gag me. I don't know how chicken livers

compare

> to CLO, but I didn't take my CLO today so I don't think I'm

anywhere near my

> limit for Vitamin A.

>

> Any idea what might be causing this? Should I be eating the liver

with

> something else?

>

> Thanks!

>

> -Lana

>

>

>

[Guest guest]

Thanks everyone for your input.

It wasn't the taste I found objectionable, it was something else. I didn't

even think of the quality of the meat: makes sense since it is

run-of-the-mill non-organic Tyson (bleh) chicken livers. I was just craving

it so badly I figured the quality wouldn't matter as much. Oops!

It appears I'll be making a trip up to the Whole Foods this week, as that is

the only place I know of local where I can get organic chicken livers.

Thanks!

Lana

[Guest guest]

Try stir frying small strips of the liver with a good amount of bacon

and onions. Salt and pepper to taste. Cook a veggee to eat with it and

alternate bites. (-: It is an acquired taste........and a different

texture to deal with. If you can ever find a farmer who sells good

lamb liver, it is the best liver I have ever had.

[Guest guest]

I enjoy calves' liver more than chicken liver. I get the both at

whole foods.

>

> Thanks everyone for your input.

>

> It wasn't the taste I found objectionable, it was something else.

I didn't

> even think of the quality of the meat: makes sense since it is

> run-of-the-mill non-organic Tyson (bleh) chicken livers. I was

just craving

> it so badly I figured the quality wouldn't matter as much. Oops!

>

> It appears I'll be making a trip up to the Whole Foods this week,

as that is

> the only place I know of local where I can get organic chicken

livers.

>

> Thanks!

>

> Lana

>

>

>

[Guest guest]

Jen wrote:

>

> I finally bit the bullet and bought some liver. It wasn't easy to

find though. The supermarkets don't stock it. I've never eaten or

cooked liver before and all that the local butcher had was lamb

liver. I asked for beef liver, as I had no idea what I was doing.

>

> My main question is: Does it matter which animal the liver comes

from? Cow, sheep, chicken? Is any type of liver better than another?

Sorry to be so daft on this!

==>I couldn't find all of the nutrients contained in liver, with a

comparison of the types of liver, but ounce for ounce, beef liver

offers the greatest amount of protein. Four ounces of raw beef liver

provides more than 22 grams of protein. Calf liver contains slightly

less, while an equal amount of raw chicken liver comes in at about 20

grams. Because the protein is of animal origin, liver contains all

the amino acids essential to human health. Liver provides the most

concentrated amount of vitamin A of all food sources, with beef and

duck liver containing the highest amounts.

> My first dish will be tomorrow night, Peri-Peri style. I'm

marinating some diced lamb liver in olive oil, pressed garlic and

chopped red chillies at the moment (overnight in the fridge), which I

will serve with a side salad. Wish me luck! LOL

==>The best of luck Jen!!

Bee

[Guest guest]

Beef liver tastes better, IMO, but unless it's from organically raised

cattle, you're probably better off with lamb's liver - a younger animal

will have had less exposure to environmental toxins during its

lifetime, and of course the liver is the organ that has to deal with

those sorts of things.

Lamb's liver tastes very ... well. Have you ever been to a farm? Well,

lamb's liver tastes kind of like the smell of a farm! It's definitely

an acquired taste.

I do enjoy liver, and I have it quite often. I'm lucky in that I live

in the area of a very good organic delivery scheme, and our local

independent garden centre also has an organic grocery shop so I don't

have to struggle to find good quality organic organ meats. Most

supermarkets here do organic chickens and steak and chops and things,

but I have to go to a speciality place if I want offal. If you need

some ideas for recipes, I've got a couple of methods of cooking liver I

use regularly, though it sounds like your meal will be nice as it is.

[Guest guest]

According to Fitday (at least their PC program that I have downloaded on my

computer) all types of raw liver contain 6 grams protein per ounce. Beef

liver contains the most vitamins though; and lamb liver contains more than

chicken liver.

Ellen

----- Original Message -----

From: " Bee Wilder " <beeisbuzzing2003@...>

> ==>I couldn't find all of the nutrients contained in liver, with a

> comparison of the types of liver, but ounce for ounce, beef liver

> offers the greatest amount of protein.

[Guest guest]

Hi Lizzie, if you don't mind me asking for your ideas on how to cook liver.

Many thanks in advance.

Maddalena

>From: " lizzie_libertine " <ginger_liz@...>

>Reply-

>

>Subject: [ ] Re: Liver

>Date: Wed, 06 Sep 2006 15:34:36 -0000

>

>Beef liver tastes better, IMO, but unless it's from organically raised

>cattle, you're probably better off with lamb's liver - a younger animal

>will have had less exposure to environmental toxins during its

>lifetime, and of course the liver is the organ that has to deal with

>those sorts of things.

>

>Lamb's liver tastes very ... well. Have you ever been to a farm? Well,

>lamb's liver tastes kind of like the smell of a farm! It's definitely

>an acquired taste.

>

>I do enjoy liver, and I have it quite often. I'm lucky in that I live

>in the area of a very good organic delivery scheme, and our local

>independent garden centre also has an organic grocery shop so I don't

>have to struggle to find good quality organic organ meats. Most

>supermarkets here do organic chickens and steak and chops and things,

>but I have to go to a speciality place if I want offal. If you need

>some ideas for recipes, I've got a couple of methods of cooking liver I

>use regularly, though it sounds like your meal will be nice as it is.

>

>

>

>

>

>Please trim your messages - see the Candida Group Information Folder.

>

[Guest guest]

My appology Bee, I forgot to trim my previous messaged to Lizzie.

Maddalena

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3

[Guest guest]

1. I slice/chop an onion and sweat it in a frying pan with some

butter and coconut oil for a little while. Then I add a sprinkling of

salt and freshly-ground black pepper. I crush a clove or four of

garlic (I like garlic!) and add that to the pan, and make sure it is

on a very low heat. I chop the liver into small chunks about 1 "

cubed (that bit can be hard if you're squeamish and not used to it!)

and add it to the pan. I stir it well until the liver is browning and

cover for a few minutes. Then I transfer the lot to a casserole dish

and add more salt and pepper, top it up with water to just cover the

meat/onions, put the lid on the casserole and place in the middle of

a preheated oven (on a low heat, about gas mark 2 or 3) for about an

hour. The longer and slower you cook it, of course, the more melt-in-

the-mouth it will become.

For variations on that recipe, you can add herbs, spices or cumin

seeds. I don't use many ground spices because I'm really sensitive to

mould and they can contain quite high levels of mould, I usually use

things like cumin seeds or fenugreek seeds or whole fresh chillies

and ginger root, and I'm lucky enough to have gardening parents, so I

have a ready supply of free fresh organic herbs! Thyme goes nicely

with this dish. But if you don't have problems with ground spices,

then you've got a lot more potential variation.

2. If you are able to tolerate tomatoes (I'm not right now, although

I used to be a few months ago; they just cause me all sorts of gut

problems at the moment!) then they are good for cooking liver. If you

blend or puree a load of tomatoes then they are a good substitute for

the water in the previous recipe (the same applies to thick vegetable

soup). If you add basil, oregano and some black olives instead of

cumin and spices, you'll get a pseudo-Italian liver dish.

3. Suz's recipe for lamb vindaloo (in the Recipes folder) goes well

with any meat (I've tried it with diced lamb, minced lamb, beef,

calves' liver, and chicken so far and they've all been wonderful). If

you don't like the taste of liver, it does disguise it quite well.

But then I'm biased because I just LOVE curries. And that recipe is

particularly nice, even more so because there are no bad things in

it! If you're reading this, Suz, thank you!

4. And of course, the classic liver-sliced-paper-thin-and-fried*-in-

butter is always good to serve with scrambled eggs and a green salad

for brunch.

*On a low heat, of course!

Good luck with your forays into cooking liver, I hope I've been able

to help. I needed a bit of encouragement to start with, because the

only way I had ever really eaten liver in the past was slow-cooked

with smoked bacon in gravy made with (yeasty) gravy granules! I used

to love it and couldn't imagine what it would taste like without the

bacon and yeast extract. But it was worth experimenting to find out

what suited me, even if it didn't always go right. ;-)

[Guest guest]

Thanks for the recipes.

Maddalena

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801

[Guest guest]

Thought I would make a report on my Peri-Peri Lamb Liver experiment.

I have to say firstly, that the thought of eating Liver was not in the least bit

appealing to me. I bought one...well...what I would call a 'slab' of lamb's

liver from my local butcher. It was huge! Cost me AUD4.00, so it's cheap. I cut

it into 1/2 inch cubes and froze single raw meal portions. Will make 5 generous

meals!

Anyway, I marinated one meal portion in olive oil, crushed garlic and a chopped

red chillie (minus seeds). I couldn't do it on the first night, so it marinated

it in the fridge for 48 hours! I heated up a small stainless steel pan on high.

I have a set of small cast iron pots but I so didn't feel like washing one at

the time, although I will do for next time. I literally threw the lot into the

pan and let it sizzle for a little bit, moving the liver around as it sizzled. I

squeezed the juice from one lemon into it and then topped it off with a little

paprika. Only took a few minutes.

I have to tell you, it tasted sooo yummy! The liver was wonderfully tender and

the flavours melted in my mouth. I am now a liver believer/lover! LOL I drank

the juice/left over olive oil marinade in my bowl...yum!

Just thought this might help those out there who have been squeamish about

liver, as I was.

Oh hey, Lizzie. I didn't find that the lamb's liver smelt like or tasted like a

farm. Maybe marinating in garlic and chillie helped. But even raw it didn't seem

to smell like anything really. Maybe this new butcher of mine is a keeper! LOL I

haven't been able to find beef liver here but I will keep looking, since you

have suggested that it tastes better. But for me, a real squeamish one for liver

in general, the lamb's liver was so tasty this way.

Anyway, I hope this helps someone.

Luv Jen x

[Guest guest]

he jen

rock on, liver lover!!

i read your earlier post, and thought i was too late to recommend

adding a squeeze of lemon to you peri-peri before serving.

i'm so glad you had a good meal! liver really can be good, eh?

well, being a foodie and all, i'm just so glad to hear you created a

delicious dish! liver is so good for us. congrats!

~ suz:)

I squeezed the juice from one lemon into it and then topped it off

with a little paprika. Only took a few minutes.

>

> I have to tell you, it tasted sooo yummy! The liver was wonderfully

tender and the flavours melted in my mouth. I am now a liver

believer/lover! LOL I drank the juice/left over olive oil marinade in

my bowl...yum!

>

> Just thought this might help those out there who have been

squeamish about liver, as I was.

[Guest guest]

*lol* I'm glad it worked out well for you! Hopefully your success will

give you the courage to experiment more; please let me know if you come

up with anything particularly yummy! I'm always looking to try new

ideas.

[Guest guest]

No, the only time any question as come up with the liver has been when using LDN at a very high dosage. LDN is used for MS at only 3 to 4.5mg typically, while the dosage I think I remember was somewhere between 50 to 300mg with any signs of liver amoralities. Also, it was being used by those with drug and alcohol problems, so that might have had an effect on the liver as well.

Would you like me to send you a copy of the "welcome e-mail" for LDN?

Kind regards

Aletha

[low dose naltrexone] Liver

Hi, My name is Dan Lesley SR. I'm going on my 16th year of having M.S. I have read everything I can about Lowdosenaltrexone but would like to know if anyone has experienced any kind of Liver problem due to using this drug.

[Guest guest]

>

> Hi, My name is Dan Lesley SR. I'm going on my 16th year of having

M.S. I

> have read everything I can about Lowdosenaltrexone but would like

to know if

> anyone has experienced any kind of Liver problem due to using this

drug.

>

I've been using LDN since March 2005 and don't have any liver

problems that I know of. I do plan on asking my neurologist the next

time I see him if a test is advisable.

This is from the LDN website:

Are there any side effects or cautionary warnings?

> Side effects:

LDN has virtually no side effects. Occasionally, during the first

week's use of LDN, patients may complain of some difficulty sleeping.

This rarely persists after the first week. Should it do so, dosage

can be reduced from 4.5mg to 3mg nightly.

> Cautionary warnings:

Because LDN blocks opioid receptors throughout the body for three or

four hours, people using medicine that is an opioid agonist, i.e.

narcotic medication — such as Ultram (tramadol), morphine, Percocet,

Duragesic patch or codeine-containing medication — should not take

LDN until such medicine is completely out of one's system. Patients

who have become dependant on daily use of narcotic-containing pain

medication may require 10 days to 2 weeks of slowly weaning off of

such drugs entirely (while first substituting full doses of non-

narcotic pain medications) before being able to begin LDN safely.

LDN should probably not be taken during pregnancy until research into

that question is completed.

Full-dose naltrexone (50mg) carries a cautionary warning against its

use in those with liver disease. This warning was placed because of

adverse liver effects that were found in experiments involving 300mg

daily. The 50mg dose does not apparently produce impairment of liver

function nor, of course, do the much smaller 3mg and 4.5mg doses.

People who have received organ transplants and who therefore are

taking immunosuppressive medication on a permanent basis are

cautioned against the use of LDN because it may act to counter the

effect of those medications.

http://www.low dose naltrexone.org/

[Guest guest]

>

> Hi,

> Liver:

> I am planning on starting to eat liver after finding a safe source.I

> will eat it raw and cooked. How will that change my cod liver oil

> dosage?

==>If the liver is from grass-fed organic red meat 3 ounces provides

10,000 IU vitamin A. You need 20,000 to 30,000 IU per day, so it

depends upon the brand of CLO you take. For example, if you take Blue

Ice High Vitamin CLO, 10,000 IU vitamin A is taken in addition. If you

eat 3 ounces of the right kind of liver per day (or 6 ounces every 2nd

day) you wouldn't need to take the extra vitamin A.

>What good changes can I expect from eating liver when I haven't had it

before?

==>All nutrients work together so adding liver to your diet may not

produce noticeable changes.

Bee

[Guest guest]

Hi Ellen,

I do not know for sure, but you can maybe find that information on the

internet.

Happiness, Bee

>

> Is beef, calf and veal liver equal in nutrient quality.

>

> Thanks.

>

> Happiness, Ellen " -)

>

[Guest guest]

have you looked at constipation article on Bee's web site?

Maybe you can increase Vit C to help with your bowels?

carmen

>

> Hi Bee, I started eating liver recently and I wanted to know if it causes

constipation. My bowels are a bit sluggish and I don't want to make it worse.

>

> kelly

>

[Guest guest]

>

> Hi Bee, I started eating liver recently and I wanted to know if it causes

constipation. My bowels are a bit sluggish and I don't want to make it worse.

+++Hi . When you get symptoms and problems please don't start questioning

good foods. Our bodies are designed to consume good foods in order to be

healthy.

What do you mean by sluggish, since your bowels will change on this program, so

they are smaller around, and less since your body isn't working so hard at

getting rid of all of those fibres from carbs.

Also, don't forget that any bowel problems you've had in the past will be

" retraced " during natural healing.

Bee

[Guest guest]

Bee,

Is there an ideal number of bowel movements per day? I've heard some say that 3

a day is ideal. Thanks.

Kathy

What do you mean by sluggish, since your bowels will change on this program, so

they are smaller around, and less since your body isn't working so hard at

getting rid of all of those fibres from carbs.

>

> Also, don't forget that any bowel problems you've had in the past will be

" retraced " during natural healing.

>

> Bee

>

[Guest guest]

>

> Bee,

>

> Is there an ideal number of bowel movements per day? I've heard some say that

3 a day is ideal. Thanks.

+++Hi Kathy. Most people have 1 bowel movement per day, but it is normal for

others to have 1 every 2-3 days and still be healthy. The only way you'd have 3

movements per day is if you are consuming a lot of fibres (carbs).

Bee

[Guest guest]

Ideally when food goes in, it should initiate peristalsis and

something should go out. I'm so envious of people like this. I know

a couple of people with this digestion. One is a child, on an

ordinary typical children's diet. Another is a teenage boy I used to

work with. His diet was fast food and alot of alcohol. And my best

friend, who eats a pretty healthy, varied diet, heavier on carbs tho'

than I would be. I think diet plays a part but I think heredity and

activity play an equal if not larger part.

I don't know in what ways dogs digestion differs but I know that mine

have to go out for a poo right after they eat.

I think I know too much about POOP! lol

On 7-Mar-09, at 8:29 AM, dateskj wrote:

> Bee,

>

> Is there an ideal number of bowel movements per day? I've heard some

> say that 3 a day is ideal. Thanks.

>

> Kathy

>

> What do you mean by sluggish, since your bowels will change on this

> program, so they are smaller around, and less since your body isn't

> working so hard at getting rid of all of those fibres from carbs.

> >

> > Also, don't forget that any bowel problems you've had in the past

> will be " retraced " during natural healing.

> >

> > Bee

> >

>

>

>

[Guest guest]

>

> Ideally when food goes in, it should initiate peristalsis and

> something should go out.

>

> I don't know in what ways dogs digestion differs but I know that mine

> have to go out for a poo right after they eat.

I do that too.....Eery time I eat, I have to visit the bathroom....Before the

diet there were days when I would have 8-9 bowel movments....terrible!! I could

never leave home..!! Now I only (only??) have 2-3..

>

> I think I know too much about POOP! lol

> >

LOL!!!

Marisa