What, If Anything, Is Lost When Liver Is Soaked In Milk?

[YourUniverse]

Liver is obviously very nutritious, but working it into a diet can be difficult because it simply tastes awful to most people.

Soaking liver in milk for at least half an hour, and frying it in butter, makes it MUCH more palatable.

What is lost in the soaking milk?

I would assume some iron is displaced by some calcium, but should I be concerned about the liver losing its B-vitamins, or other minerals, or anything else? Surely, if iron can be displaced/lost, other minerals can as well.

 

[Randle Cyclist]

The most important thing lost is the nasty flavor. I'd assume some miniscule amount of iron is lost with the blood that seeps out into the milk. I honestly wouldn't worry about any minor loss of nutrients if soaking it in milk helps you consume liver more frequently. It isn't going to lose much in the way of vitamins from a short 30 minute soak. If it really concerns you try organic chicken liver instead. It's much more palatable even without soaking in milk.