I have some cooking in the oven but I am reading both that they are good and that they are bad. Some say it's good to eat them, not to worry too much like for example Marks Daily Apply says this:
"Livers from organic, pasture-raised animals are obviously going to be tastier (almost sweet, in my experience), more nutritious, and cleaner, but I think you can safely eat the occasional liver meal from conventionally raised animals, too."
But then I search other sites they say not to eat them at all.
I wont be buying them again, but should I throw these away?
Can you post links to the naysayers? I'd like to see what they are saying, because conventional wisdom is to avoid all liver - the opposite of ancestral wisdom or paleo thinking. Grass fed beef liver is the best, nutritionally, and pretty cheap too. But I wouldn't toss the chicken livers. Sisson's advice is generally pretty well thought out. Unless I saw some serious science that they were very bad for you - I would eat them!
I think the benefits outweigh the drawbacks.
But nothing we say is going to help you make up your mind. You've done your research, and you still aren't sure.
Me: I'd eat them. I can't afford good quality stuff, so I do the best I can, even if it's conventionally grown.
I'd say it depends on what else you have available to eat...ie what would you substitute them with in your food intake. If I had those chicken livers or some salad without protein, I'd eat the livers. If I had a nice grass-fed lamb joint I'd roasted the night before, just sitting in the fridge waiting to be cut (guess what I did last night!!!) I'd throw the livers and eat the lamb. And then buy proper ones next time...
I would, and have, ate them. Around here, conventionally farmed chicken livers frequently turn up for less than a dollar a pound (1.25lb tubs of Tyson livers at the 99¢ store, to be exact) and I buy them up and eat them. I do worry just how much of a dose of toxins I'm getting, but I figure my body needs the nutrients for detox and repair even more than I need to avoid further exposure.
I can tell you that when I first ate them I'd just been bouncing back from some poverty-induced malnutrition (think subsisting on rice, plain pasta, and pretzels for over two months) and I'd been having major meat cravings, for obvious reasons. I'd fallen into a deep depression/anxiety/funk, and while liver wasn't the only thing that I changed at the same point (better eating, anti-depressants, found a job) I think it made a major difference in my body's ability to recover, vis a vis the raw nutrients to support thyroid function and neurotransmitter synthesis.
I did look it up, wikipedia I think, and while the liver is what sorts and processes all these toxins, the body doesn't actually store them in the liver, it stores them in the fat. Logically I figure there's still a higher dose than than in the lean muscle, but if you're going to eat factory farmed meat the consensus seems to be avoid its' fat. I'd also make sure they're kept frozen a couple weeks first, just to kill off anything these poor unhealthy animals might have been carrying.
what do i do with these chicken livers? 13 Answers