by Catherine Haug, December 30, 2013
I’ve been eating liver since I was a kid – as liverwurst, sautéed chicken livers, liver paté, and calves’ liver. I love the heart from a chicken but have not tried heart from other animals. And I’ve yet to try kidney or brain. But I know most people gag at the thought of eating these foods. Certainly there is cause to dislike liver that has not been properly cooked, or liver from an older animal. Or kidney that has not been deodorized by removing the urine before cooking.
The most important consideration in eating these foods is that they are rich in vital nutrients that are very bioavailable (much more so than taking those minerals supplementally. Another important consideration is the importance of using these foods ONLY if they come from pastured animals, which means that you need to get them from the rancher/farmer or from an Organic source, as commercially raised livestock are highly contaminated with toxins that tend to collect in the organ meats, especially in the liver. (more…)
