marcar72 said:Well then how do we treat his article "Meat physiology, Stress, and Degenerative Physiology" then if we're to use foods (meat) to replete. About liver, again some of us are already living according to Peat principles and eat our liver regularly. I didn't for a couple months late spring/early summer but I did eat it somewhat still. I also didn't cook hardly any meat dishes if any during those couple months or so. We also know that eating too much liver (vitamin A) is anti-thyroid along the same lines eating PUFA is.
For the repletion purposes, I'm thinking you could use bone marrow as a very iron rich source of the animal, if you want to avoid excess liver. I've never cooked bone marrow, but it looks fairly quick and cheap. Seems like marrow, liver and oysters are the most iron dense foods I can think of.
EDIT: you can add clams too, apparently.