Raw liver

[Guest guest]

I havent , But Ive read about it , and am willing to try. ransley <ransley@...> wrote: >Has anyone ever tried eating raw liver every day?<I just downed two heaping spoonfuls of Mike Brown's dessicated liver powder,which is raw liver, and let me tell you it is dynamite. Often I take it withChlorella, and often with a couple of fertilized free range raw egg yolks.DaddybobNo virus found in this outgoing message.Checked by AVG Free Edition. Version: 7.5.516 / Virus Database: 269.19.7/1233 - Release Date: 1/19/20086:37 PM

[Guest guest]

Hello! I was wondering if a lot of the vitamin content gets destroyed

when you cook the liver? Also, I just got some beef and pork liver

from a local farm. It is not certified organic, but the cows graze and

are also fed grain. The pigs get all table scraps in addition to grain

and grazing. I have read that the liver should be from young animals.

Do you think it makes a really big difference? Is the main difference

just texture and taste or are there other reasons? Thanks, Crystal

[Guest guest]

>

> Hello! I was wondering if a lot of the vitamin content gets destroyed

> when you cook the liver? Also, I just got some beef and pork liver

> from a local farm. It is not certified organic, but the cows graze and

> are also fed grain. The pigs get all table scraps in addition to grain

> and grazing. I have read that the liver should be from young animals.

> Do you think it makes a really big difference? Is the main difference

> just texture and taste or are there other reasons?

==>Hi Crystal. You can lose some nutrients if you cook liver too much;

it is best to have it rare, or medium-rare. It sounds like your local

farm is better than buying meats from a grocery store. I understand

there is a difference in nutrients between young and old animals, so

that young calves liver is the best.

Bee