DaveFoster
Member
So just adding a lot of black pepper (although any pepper should work) has done wonders. It's actually almost enjoyable. Almost, but not quite. It completely blunts the liver flavor.
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Do you think it is important to take zinc with liver to make sure the zinc to copper ratio is not thrown off? I enjoy eating lots of liver and I'm worried I'll be ingesting too much copper. Also, yes I fear I won't cover the vitamin D requirements by eating too much liver also. It's a delicate balance I am guessing?The liver from animals that are still on mother's milk is the mildest and tender. High heat and should be pink inside you don't want to cook it to death. High heat damages molecules. Adding a little gelatin broth also helps to keep it moist and tender. I also like to add fruits like apples, dates, currents, raisins or add my fruit chutney which is nice. I have a hard time getting my mother to eat liver but she thinks its yummy when I make it with fruit due to the sweetness. My kids when little had the raw liver juice.
Liver contains more copper than iron and drinking milk, coffee and green tea further protects from the absorption of iron. I have used liver quite successfully in individuals with very high ferritin and works beautifully without the need for blood draws in those individuals that are anaemic. The liver contains nutrient cofactors enabling the body to use iron properly. Prevents the accumulation of toxic iron. I would make sure you drink your Oj well before your liver though. Sometimes people get put off by the smell but once you eat is not so bad.
I find those that need it the most have the hardest time with liver. They also have extreme reactions when they do eat it. This reinforces that perhaps liver is not good for them, however, it is a sign that much is wrong. It could be that they are deficient Vitamin D, calcium and other minerals or toxic with heavy metals and environmental chemicals.
You know how quite a few people here give regular blood donations for the purpose of reducing iron levels? Wouldn't eating unnecessary extra blood tend to counteract that? I usually soak my liver (nowadays just in water) for a few hours to remove a good part of the blood for this reason, but I'd be interested in knowing whether it makes any significant difference to iron intake.
So just adding a lot of black pepper (although any pepper should work) has done wonders. It's actually almost enjoyable. Almost, but not quite. It completely blunts the liver flavor.
Do you think it is important to take zinc with liver to make sure the zinc to copper ratio is not thrown off?
I'll be ingesting too much copper.
I fear I won't cover the vitamin D requirements by eating too much liver also.
Thanks for the lengthy reply. I use sulfur soap actually now that you mention it on my face. It is the only thing that has gotten rid of my acne and has helped the dry skin that is on my face. Are you saying sulfur is bad?If you have read any of my other posts you will find that I am not a fan of supplementing zinc. I with Peat on this one. Now if you are eating a good diet I think it would be extremely difficult to get yourself into trouble. It is when you start experimenting with all these protocols that require zinc supplementation, detoxing heavy metals, taking lots of sulfur, following fad diets and extreme weight loss diets that you will get yourself into trouble. Yes, zinc is important and you can easily meet your needs even if you are a guy, cause guys need more zinc girls. The zinc/copper ratio in liver is going to be variable. You need to test and find where your ratio currently stands. This is one ratio you should optimise and worthwhile tracking. You want to keep it around 8 - 10 :1. You don't want to be copper deficient.
Why do you worry about ingesting too much copper but not worry about supplementing too much zinc? Copper from liver will be safer because it comes with it own transport protein. Work out how much liver you are eating then balance with oysters, beef, lamb and cheese. The Vitamin A in the liver helps to increase zinc. Copper in the liver helps to bring up your Vitamin D levels. So there are subtle synergisms and antagonisms that help to balance minerals and vitamins.
If you have red hair then there may be concerns with copper. There are two genetic conditions that you need to rule out Wilson's Disease where copper is unable to be excreted easily, therefore zinc supplementation is warranted along with low copper diet.
Wilson's disease - Wikipedia
and Menkes (Kinky hair disease) where there is difficulty in obtaining adequate copper. If you had Menkes you would know about it, where Wilson's may go unnoticed until damage occurred from too much copper accumulation.
Menkes disease - Wikipedia
If you are getting adequate sunshine Vitamin D should not be an issue. Check your levels and supplement if you need to bring your levels up. Check every 6 weeks until levels are good.
Good idea patting the meat dry.I wonder if it removes any significant amount? I do pat mine dry with paper towel (I do this with all meat) just so it fries better. Wet meat doesn't fry nicely. But what I meant when talking about soaking being a waste of time was simply in regards to flavour. I just haven't noticed a difference. I defrost mine in water like 3 minutes before I fry it. I've noticed that frozen liver tastes the best, probably because they freeze it immediately upon slaughter, slice it frozen and package it frozen.
Fresh calf liver taste like a steak
I'll second the calf liver suggestion. I've gone back and forth on regular beef liver, but calf liver is delightful. I get it frozen, and it's still good, wouldn't doubt that fresh is better.
You know how quite a few people here give regular blood donations for the purpose of reducing iron levels? Wouldn't eating unnecessary extra blood tend to counteract that? I usually soak my liver (nowadays just in water) for a few hours to remove a good part of the blood for this reason, but I'd be interested in knowing whether it makes any significant difference to iron intake.
In a couple days in the fridge it already changes taste, it goes steak (red color) -> strong liver taste (purple) -> ammonia (brown/gray)
It stays pretty red in the freezer, probably why that's the preferred way to store liver for any amount of time. I assume it's the iron content and density that allows for fast microbial growth.