Re: consuming raw liver and rebuilding blood supply

[Guest guest]

>

> I have unforuntately experienced a heavy blood loss recently, and am

> possibly facing more. It has been recommended to me that I consume

as much

> raw liver as I can to help rebuild my blood supply quickly. I do

have some

> high-quality, grass-fed bovine liver here in the freezer, but I have

never

> eaten any, and am quite squeamish about trying it. Can anyone give

me some

> good ideas for getting it down without tasting it?

>

> Any other ideas for rebuilding blood supply would be appreciated.

>

> KerryAnn

> owner, NTOAMC/

> owner, NT-kids

> owner, WAPHG

> http://cookingnt.blogspot.com/ - updated 12/20

>

Raw liver doesn't taste different that cooked liver. They both taste

like liver. If you don't like the taste of liver, I would just eat a

lot of grassfed meat and raw egg yolks.

But my favorite ways to consume liver raw is pureed in a spicy chili,

or in pureed in mixed in with some beef stock with lots of sour cream

and Romano cheese. Romano cheese is seriously fantastic with raw

liver, I get mine from my local coop and its Raw Pecorino Romano for

only like $6 a pound.

If you find it difficult to eat raw liver, don't sweat it and just eat

it poached in some stock or some other gentle way of cooking it. Its

still incredibly healthy cooked.

Good luck!

-

[Guest guest]

-

>Raw liver doesn't taste different that cooked liver. They both taste

>like liver.

This is somewhat true of beef liver, but not at all true of bison

liver. Raw bison liver has some liver taste, yes, but it's a very

different thing from cooked, at least when fresh.

-

[Guest guest]

KerryAnn wrote:

>I have unforuntately experienced a heavy blood loss recently, and am

>possibly facing more. It has been recommended to me that I consume as much

>raw liver as I can to help rebuild my blood supply quickly. I do have some

>high-quality, grass-fed bovine liver here in the freezer, but I have never

>eaten any, and am quite squeamish about trying it. Can anyone give me some

>good ideas for getting it down without tasting it?

>

>Any other ideas for rebuilding blood supply would be appreciated.

>

>KerryAnn

>

>

I blend it up in watered down orange or grape juice. The vit. c helps

the body absorb the iron from the liver (which is what I need right

now). The grape juice does a better job of hiding the taste. My kids

even drink it this way, even my super picky child. :-)

Steph

--

www.praisemoves.com

The Christian alternative to yoga

[Guest guest]

>Raw liver doesn't taste different that cooked liver. They both taste

>like liver. If you don't like the taste of liver, I would just eat a

>lot of grassfed meat and raw egg yolks.

>

>

Are you referring to liver soaked in lemon juice a la NT? The soaked

raw liver tastes like cooked liver imo. Raw unadulterated chicken liver

is really tasty imho. It is like a blood flavored cream cheese - not

chalky at all.

>But my favorite ways to consume liver raw is pureed in a spicy chili,

>or in pureed in mixed in with some beef stock with lots of sour cream

>and Romano cheese. Romano cheese is seriously fantastic with raw

>liver, I get mine from my local coop and its Raw Pecorino Romano for

>only like $6 a pound.

>

>

That sounds good, but I am dairy free. I could dip salami in blended

raw liver. I was thinking of trying raw liver in shrimp cocktail sauce

recently. I haven't tried it yet. I have yet to try the liver cocktail

in NT with the tomato juice, but that sounds really good too.

Deanna

[Guest guest]

You could cut it into tiny bits and swallow them frozen, like pills. Also,

lots of beets would be good. Make sure you get lots of iron (and vitamin C!

Doctors tried giving me ion supliments for my anemia with no success, when I

was pregnant with my last child I craved citrus fruit like anything, my

anemia dissapeard). Copper is in blood too, I know NT mentions some good

sources but I don't know any off the top of my head.

On 1/10/06, KerryAnn <krankedyann@...> wrote:

>

> I have unforuntately experienced a heavy blood loss recently, and am

> possibly facing more. It has been recommended to me that I consume as

> much

> raw liver as I can to help rebuild my blood supply quickly. I do have

> some

> high-quality, grass-fed bovine liver here in the freezer, but I have never

>

> eaten any, and am quite squeamish about trying it. Can anyone give me

> some

> good ideas for getting it down without tasting it?

>

> Any other ideas for rebuilding blood supply would be appreciated.

>

> KerryAnn

--

Mrs. () Siemens

Blessed to be his helpmeet, 6 years and counting!!!

Mommy to Zack (5) and Liddy (21 months)

no fear, only faith; no guilt, only grace; no pride, only praise; no claim,

only Christ