Mittir said:Chicken liver is totally fine,but it is quite low in copper compared to beef liver.
You have to use other foods to get required copper.
You can also use cronometer.com to get a good idea about
your dietary nutrients intake.
Liver is the main source of Vitamin A . These are links to nutritional analysis of both livers.
http://nutritiondata.self.com/facts/pou ... ucts/666/2
http://nutritiondata.self.com/facts/bee ... cts/3468/2
Livers are good source of vitamin K, but These sites do not mention that.
Ray Peat measured vitamin K content of beef liver. But all livers store
vitamin K. Chicken pate is fine as long as you do not over cook it.
sm1693 said:Mittir, it is a pleasure to have you back here. I have learned an immense amount from your old posts.
Do you think that beef liver is still necessary as a source of copper even if you are getting vitamin A from high quality topical supplements and eating shrimp for the Copper? I believe RP has said that shellfish like shrimp have higher amounts of copper than is commonly measured...
4g of fat for 100g of the liver. Taste is also dry like a skinless chicken or turkey breast. Not oily at all. Btw chicken liver has under 500mg of pufa per 100g. Which is not high at all, when you don't eat much..narouz said:See...i love chicken livers and beef liver not so much.
Maybe I'm wrong
but I tend to think of the liver as an oily organ.
I guess because it stores the oily vitamins, notably.
And so, if it is a fatty gland, and it's in a regular industrialized chicken, fed on soy and corn...
I think of chicken livers as full of PUFA.
It isn't ruminant, of course.
Maybe ordering online some perfect grassfed chicken livers?
I really hope you will talk me out of beef livers and into chicken livers.
Makrosky said:Ok so frozen liver still has all the nutrients in it???
Zachs, cut liver in small chunks, very small. Cut up onions and fry in coconut oil, sometimes I also use garlic. Right before I throw in the liver I put a decent amount of butter in, let it melt. Make sure pan is good and hot, throw in liver, soon as the outside turns brown take it off the heat and put it on a plate or something so it will cool faster.Zachs said:How do you all cook beef liver? I get mine frozen so I defrost, soak in milk then pan fry in butter with salt. It's disgusting but somewhat edible...
Zachs said:How do you all cook beef liver? I get mine frozen so I defrost, soak in milk then pan fry in butter with salt. It's disgusting but somewhat edible...
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