A liver recipe for those who don’t like liver

Liver is one of those things I can take or leave. Being Jewish, I grew up eating chopped liver (the best analogy is that it’s like pate). Chicken livers tasted better to me than cow. I also know that liver is nutrient-dense. In doing a quick Google search for this article I came across this article called Liver: nature’s most potent superfood on Chris Kresser’s website (April 2008):

A popular objection to eating liver is the belief that the liver is a storage organ for toxins in the body. While it is true that one of the liver’s role is to neutralize toxins (such as drugs, chemical agents and poisons), it does not store these toxins. Toxins the body cannot eliminate are likely to accumulate in the body’s fatty tissues and nervous systems. On the other hand, the liver is a is a storage organ for many important nutrients (vitamins A, D, E, K, B12 and folic acid, and minerals such as copper and iron). These nutrients provide the body with some of the tools it needs to get rid of toxins.

This post, originally posted here, has moved to my new website, Finding Health & Wellness. Read the rest of A liver recipe for those who don’t like liver.

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