Paleo Diet and Paleolithic Diet Questions & Answers

Question

2

For those that have tried each or some what are you thoughts on them? Nutrition, taste, price? I have an option of getting 2lbs of pasture raised pork liver for $10. But somewhere in my head I'm thinking I should stick with chicken or beef liver. Is this still conventional thoughts or am I right in thinking that?

flag	asked Sep 15 at 0:07 Jenniflower 504●2●10

MarkES · Accepted Answer · 2012-09-15 13:31:02Z UTC

The Jaminet's of the Perfect Health Diet recommend avoiding pork liver.

http://perfecthealthdiet.com/2012/02/chopped-liver-pate :

We would recommend beef or lamb liver (not pork liver – see the upcoming conclusion to the pork series) from a naturally pastured and fed animal. Chicken liver is also good, but again should be from a healthy naturally raised animal. We don’t normally insist on grassfed for most cuts, but it’s worth insisting on grassfed when you eat liver. The liver is a detoxification organ and unhealthy animals can easily have livers that are rich in toxins and inflammatory molecules.

http://perfecthealthdiet.com/2012/02/the-trouble-with-pork-part-3-pathogens :

Hepatitis E viruses are most abundant in liver, intestine, and blood. Pork products containing these parts, such as sausage, may be best avoided.

Meat from parts of the pig with low viral titers, such as pork ribs or pork bellies, are likely to be safe to eat as long as they are well cooked. Be sure to wash the meat of all blood before cooking, and to cook thoroughly.

CD · Answer 2 · 2012-09-15 00:41:14Z UTC

Pork liver is delicious, you can prepare it just like chicken or beef liver.

However, at the farm I frequent it's usually about $2/lb. $5/lb seems high. I checked a few of the other farms that frequent the farmer's market and tehy are all around the $2-$3 mark. I think you are getting ripped off.

baba · Answer 3 · 2012-09-15 04:49:27Z UTC

2

From a culinary standpoint I favour duck and goose liver for pan-frying. Chicken liver for paté. Pork liver is good for liver dumplings or caillettes - recipes, where the liver is cut up or ground and mixed with other things.

answered Sep 15 at 4:49

baba
1,265●2●5

Agreed. I like poultry liver for frying. Pork liver I use for pate or some other sort of charcuterie. – blueballoon Sep 15 at 17:28

JayJay · Answer 4 · 2012-09-15 00:57:15Z UTC

1

You should eat all three.

answered Sep 15 at 0:57

JayJay
18.6k●6●28

Aisling · Answer 5 · 2012-09-15 20:15:33Z UTC

The absolute best liver hands down is rabbit. It is sweet and tender with no bitter at all. If you have someone who sells rabbit at your Farmer's Market ask them for livers. Next best to me are lamb/goat. After that I would say beef, pork then chicken.

Jaws Man · Answer 6 · 2012-09-26 15:07:45Z UTC

0

Patées are stupid. Just lightly cook each side and eat it.

answered Sep 26 at 15:07

Jaws Man
1

Chicken vs Beef vs Pork liver

6 Answers