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I don’t eat it often either. Only when I crave it.I crave liver a couple times per month. Don't feel any perceivable difference with or without it, but I figure it is beneficial due to richness of nutrients.
No problem. All the studies on vit. A overload were performed on iodine-deficient subjects who were also sub-clinical with hypoascorbemia and over half were deficient in copper, among a few other deficiencies. So I don't know.... do those results apply to me ? Life is different, when one is sufficient I suppose :) But one thing is for sure, that the cells in all my epithelia totally love me. Then again, who doesn't ? hahahahaSounds like vitamin a overload.
Leberwurst made with pork liver is ok? i always have on hand a brand wiuth good ingredients and taste super good@Mauritio
Leberwurst is fine. I usually buy it in Aldi-Süd or Kaufland, as they are the nearest shops to my rent.
I only get vitamin A overload symptoms from supplements not liver.No problem. All the studies on vit. A overload were performed on iodine-deficient subjects who were also sub-clinical with hypoascorbemia and over half were deficient in copper, among a few other deficiencies. So I don't know.... do those results apply to me ? Life is different, when one is sufficient I suppose :) But one thing is for sure, that the cells in all my epithelia totally love me. Then again, who doesn't ? hahahaha
same hereI only get vitamin A overload symptoms from supplements not liver.
same here
Same here as well. Its essentially impossible to OD on Vit. A from natural sources, because you get filled up with the good food (Liver) you're eating and then you quit eating. Haha, one way I mess with ppl's minds is by stating: "There is no Vitamin A in vegetables". It is a true statement but ppl have been led to believe otherwise, lol.same here
and liver is the most intuitive food in that matter,its really hard to overdo,i have a limit of liver i crave and can eat,no more than 250grams,you get automaticly fullSame here as well. Its essentially impossible to OD on Vit. A from natural sources, because you get filled up with the good food (Liver) you're eating and then you quit eating. Haha, one way I mess with ppl's minds is by stating: "There is no Vitamin A in vegetables". It is a true statement but ppl have been led to believe otherwise, lol.
Yeah, we'are lucky, our bodies are smarter than our brains ! Haha, it is sooooo amazing, eating real and nutritious foods, that I need to eat soooo very little. I bet I eat less than half of what the "average" person eats in terms of mass of food. It is an easy math equation, when the food is higher in nutrients, you need less of it. It seems clear, that people who eat a LOT of food, are eating nutrition-depleted food. That is why they always seem to need to eat more and more, their bodies are craving nutrition. Give it that nutrition, and it won't want to eat so much. Simple !and liver is the most intuitive food in that matter,its really hard to overdo,i have a limit of liver i crave and can eat,no more than 250grams,you get automaticly full
how does your urine turning green prove the igh nutritional value of rabbit liver?Liver is amazing, but I can only stand eating fresh rabbit liver. I have tried beef liver, which I can stomach if it's fresh enough and with some vegetables and milk, but not enough to make me look forward to eating it. Pork liver is more tolerable, but still not enough for me. The best liver is the plate of rabbit liver some restaurants sell around here. They're fried in plenty of oil, but the taste and enjoyment is there, as well as the nutrition. My urine turns green too, which I have only ever gotten from vitamin pills! There is no other food that resulted in such a colour, which can only prove that the high nutritional content of liver is true.
I would only ever get urine of such a color after taking a multivitamin or B-Complex. I guess from the mix of B-Vitamins excreted from excess.how does your urine turning green prove the igh nutritional value of rabbit liver?
if i cook it i do it with this way too,as a chef i always look a lot for taste and textures,but never letting the nutrition go to wasteNow I prepare it this way, thanks to someone's tip on the forum. I get some butter sizzling hot in a frying pan. Then I sautee it very quickly so that there's a slight touch of pink in the middle when I take it off. About a minute per side. Maybe less. It tastes delicious. No onion. No lemon. No cooking it to death.
did you appreciate the taste of these liver that gave you headaches and fatigues?I've gotten headaches and fatigue from eating liver during spring, I'm hesitant about trying it again because I started feeling better once I stopped, but I also had this insane burst of dopamine energy preceding that decline so I'm still tempted to have some.
I can recommend just frying it rare if you want some but don't want to bother with paté, it's pretty good.
Yeah, it was pretty good when I cooked it welldid you appreciate the taste of these liver that gave you headaches and fatigues?