NOW Raw Liver WAS Re: Homemade bone meal powder?

[Guest guest]

> > >

> > > You're a braver person than I with regard to the raw liver. The

> > stuff is

> > > just so slimy and nasty in its raw state that I can't bring

myself

> > to

> > > consume it raw. I'm willing to saute it gently and leave it

pink

> > in the

> > > middle...but not raw. Raw muscle meat I have no problem with,

but

> > > liver...nope, not yet...

> >

> > Sauteing just makes it worse, IMO. I have no clue how people once

> > actually liked the stuff.--snip--

>

> Many traditionally had it in combination with other things (liver

> sausage?). As for early humans, some raw meat eaters I know of in

> Hawaii say that the still warm organs from a freshly killed pig are

> much more palatable than store bought organs.

>

>

> Portland, OR

, I ate warm, raw, unsalted, unspiced, organic (mostly) chicken

liver and bright yellow organ fat today while butchering one of our

hens. I tried it in interest of nutrition, convenience and the

RAF'ers. I tried the liver lightly sauteed in the organ fat also. I

didn't care much about chewing it (the consistency) prepared either

way. About an hour later I had a bit of a stomach ache. And about 4

hours later I wondered if the digestive system was " cleansing " .

Fortunately IMO, no more cleansing to this point. I think I'll try the

Pottenger liver cocktail next week...... I posted this " happening "

about 45 minutes ago and it didn't show up so if it does take your

choice of accounts.

Regards, Dennis