Only two people ate it, but that's enough for me to cross it off my list and probably not make it again. I used lamb's liver because I read it's easier to disguise the taste. Here's the recipe I used:
- Soak liver in lemon juice and yogurt overnight (I did this for only 4 hours).
- Slice one large onion and crush 2 cloves garlic.
- Stir-fry in oil or butter (I used palm oil).
- Add liver and season with turmeric, curry (I didn't have any), salt, and black pepper.
My husband and daughter loved it. I tolerated it. Others didn't try it. I didn't push them since I was having a hard time with it myself.
I'm not going to press the issue because liver is a regular part of our diet. I make capsules using desiccated liver for my kids, and I eat raw liver daily. I also incorporate liver into meatballs, sausage, and meatloaf.
My family would agree that my energy levels have improved remarkably in the last three years. I have no doubt that the liver has been a major factor.
A study conducted in 1951 found a strong connection between liver and fatigue. This article describes the findings.
But doesn't the liver store toxins? This is the number one concern people have about eating liver. Actually, while the liver is the center for the neutralization of toxins, it doesn't store them. Drugs, pesticides, and other toxins that are not eliminated are stored in the fatty tissues and nervous system. Instead, the liver stores critical nutrients such as vitamins A, D, E, K, B12, and folic acid.
So how do I eat raw liver?
- Buy liver from a trusted source, making sure it has no added hormones, is free from drugs, and is truly grass-fed. A source I trust is North Star Bison. I buy it frozen for $6.95 per pound.
- Thaw in refrigerator overnight.
- Process in food processor.
- Pour into ice cube tray and refreeze.
- Cut into "pills" and enjoy!