cyclops
Member
- Joined
- May 30, 2017
- Messages
- 1,636
Ray has said the following in regard to liver:
"In the US, there is a widespread meat cult, that insists meat should be stored for two weeks before it's sold; it's convenient for the corporations that want everything to have an indefinitely long shelf-life, but it's bad for the public health. 150 years ago, when refrigeration was rare, the 'high' flavor of meat was considered to be good, and people who were used to eating the half rotten stuff shaped the meat culture, and people looked for a 'scientific' rationale for keeping meat in storage until it lost its fresh taste. The rationale is that it becomes tender, as the enzymes cause the meat to digest itself. That process starts after the glucose and glycogen in the muscle have been depleted, and the collagen and other proteins begin to be degraded. Besides losing the amino acid balance of fresh meat, the products include the cancer-promoting polyamines. Liver contains far more of the self-digesting enzymes than muscles do, and its glycogen is depleted in just a few hours. This is why liver in the US tastes so terrible. Since liver and eggs contain many of the same essential nutrients in high concentration, and eggs don't digest themselves, that's why I eat a few eggs in the US, despite their known high content of PUFA. When I can avoid the PUFA, I do; and in Mexico, liver and other meats aren't stored, except maybe in the supermarkets that serve foreigners."
I was just wondering if anyone knows how this applies to high quality liver that has been frozen? There are a few companies online now where you can order supposedly very high quality liver (grass-fed, pastured, organic, etc) and it comes delivered to your house frozen. I'd imagine these companies take great care in freezing the liver quickly and it does have a better color and taste then what you'd normally get at big chain supermarkets.
I am wondering though, does this online liver still have the negatives Ray discusses above in regard to being stored for two weeks and therefore degrading itself and containing polyamines? I'd hate to go through the trouble and cost of ordering a product that is really no better then what I could pick up at the supermarket.
"In the US, there is a widespread meat cult, that insists meat should be stored for two weeks before it's sold; it's convenient for the corporations that want everything to have an indefinitely long shelf-life, but it's bad for the public health. 150 years ago, when refrigeration was rare, the 'high' flavor of meat was considered to be good, and people who were used to eating the half rotten stuff shaped the meat culture, and people looked for a 'scientific' rationale for keeping meat in storage until it lost its fresh taste. The rationale is that it becomes tender, as the enzymes cause the meat to digest itself. That process starts after the glucose and glycogen in the muscle have been depleted, and the collagen and other proteins begin to be degraded. Besides losing the amino acid balance of fresh meat, the products include the cancer-promoting polyamines. Liver contains far more of the self-digesting enzymes than muscles do, and its glycogen is depleted in just a few hours. This is why liver in the US tastes so terrible. Since liver and eggs contain many of the same essential nutrients in high concentration, and eggs don't digest themselves, that's why I eat a few eggs in the US, despite their known high content of PUFA. When I can avoid the PUFA, I do; and in Mexico, liver and other meats aren't stored, except maybe in the supermarkets that serve foreigners."
I was just wondering if anyone knows how this applies to high quality liver that has been frozen? There are a few companies online now where you can order supposedly very high quality liver (grass-fed, pastured, organic, etc) and it comes delivered to your house frozen. I'd imagine these companies take great care in freezing the liver quickly and it does have a better color and taste then what you'd normally get at big chain supermarkets.
I am wondering though, does this online liver still have the negatives Ray discusses above in regard to being stored for two weeks and therefore degrading itself and containing polyamines? I'd hate to go through the trouble and cost of ordering a product that is really no better then what I could pick up at the supermarket.
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