2 Myths About Eating Liver

LIVER. I've never liked it. I didn't grow up with it nor do I still enjoy the taste... BUT it is SO FREAKING good for you!

The way I see nutrition now is not always about what my mind wants, but I have to listen to what my body wants. And because of gut issues, hormone imbalances, and immune issues my body NEEDS liver. It is craving minerals, Vitamin B, and high amounts of fat-soluble vitamins like A, D, E, and K.

Liver is a superfood. The above mentioned nutrients are just a few of the healthy components of liver. Liver also contains high amounts of Omega 3’s when the animal has been fed it’s natural grass diet.

MYTHS about Liver:

• It stores toxins: This myth has deterred many people away from eating liver in today’s toxic world. The truth is that one of the liver’s functions is to conjugate or metabolize toxins however these do not stay in the liver. Instead, they are sent to the digestive tract to be eliminated through bile. So although it is still best to eat organic and grass-fed animals for nutrient density and environmental reasons. It is not necessarily a concern that you are poisoning yourself by doing so.

• We can only get minerals and vitamins from fruits and vegetables: This myth circulates because we are so far removed from our ancestral traditions. Though fruits and vegetables do contain high amounts of vitamins and minerals and micronutrients, these are becoming more and more depleted due to poor farming practices. Another great source of these nutrients is organ meats from animals traditionally raised on their natural diet. In our society, however, organ meats are rare and hard to find. But, there are ways. You can check out the Weston A Price Foundation to find a list of local farmers near you to purchase meats and organs from.

Liver Pate (GAPS, AIP, SCD friendly)

Natalie Earle | May 2019

• prep time: 30 min.
• cook time: 15 min.
• total time: 45 min.

Servings: Makes about 1 Quart jar or 2 pint jars

Ingredients:

• 6 bacon strips, cooked
• 4 tbsp ghee/lard
• 1 onion, minced
• 1 cloves garlic, minced
• 2 Tbsp ACV or biodynamic wine
• ½ lbs. Liver
• 1 tsp coriander
• ¼ c cream (FULL GAPS)

Instructions:

1. Saute the bacon strips then set aside.
2. Saute onions and liver in a pan with cooking fat for 5 minutes.
3. Add to the bacon and all other ingredients to a food processor with the liver and onions.
4. Mix thoroughly then spoon into a jar(s).
5. Let chill for overnight.

Enjoy with sliced cucumbers.