NOW Raw Liver WAS Re: Homemade bone meal powder?

April 9, 2002

> > >

> > > 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

In the interst of RAF and convenience I tried warm, raw, unspiced,

unsalted, chicken liver and organ fat today and about an hour later I

had a bit of a stomach ache. I couldn't be sure what caused the

stomach ache. However about 3-4 hours later I was wondering whether I

was experiencing " cleansing " of the digestive system, which I've heard

some RAF'ers discuss. So far no more cleansing. Anyway raw chicken

liver has a different texture than beef. It's raw texture is almost

like cooked. Somehow I didn't feel like chewing the stuff much, like

I wanted to swallow it and be done with it. The hen had quite a lot of

bright yellow organ fat too, which I ingested a little of. It was

much like the liver: eat, don't look at the stuff and swallow. While

butchering this chicken today I couldn't help but think of a great

white hunter I met when working at Coors brewery. He had to get his

deer each year. But he would faint at the sight of blood. I don't know

who cleaned his deer. Regards, Dennis

Recommended Posts