I've started buying chicken livers (organic, from chickens free to roam in pasture but still fed a cereal diet), and I have noticed that the odd liver looks diseased (to my completely amateur eye). The majority of livers are completely smooth and firm, a dark reddy-brown in colour, and slice easily into compact strips. However in every pack I'll find a couple which are very rough/pitted, pale pinkish-brown, and so flabbily textured that they practically disintegrate when sliced. When cooked up there is no visible difference between the livers, but sometimes a mouthful will have a weird taste to it.
My questions are:
Has anyone else noticed anything similar?
Should I be eating them?
EDIT: My gut instinct is "ick" (but then it is to most raw liver), however I just don't know if this is a completely normal natural variation. I figure that if there are any experts on the natural range of healthy variation within chicken livers, I'll find them on Paleo Hacks. ;)
Of all the animals we eat, chickens have the highest grain tolerance, so I doubt it's just the result of eating cereals. Couldn't tell you what causes it, but I sure wouldn't eat them (though I doubt very much that it could taste much worse than standard liver). My butcher has piles of chicken livers laid out and I've never seen one like you describe. It could be that some percentage of the chickens drink soda and have NAFLD as a result.
That all being said, you ought to switch to ruminant liver; it's far more nutrient-dense.
I guess...think of it this way: is there anything that makes humans gag yet is absolutely required for their diet? No; so when something DOES rather inexplicably make you wretch then you are probably best served to heed your instincts.
To me a spontaneous gag reflex upon seeing or smelling a food that seems off is my body's way of telling me, "Not worth it, Bucko!"
I, too, buy chicken organ meats with regularity. Same deal, pastured animals that get fed some grains. The giblets they sell me sometimes include livers, in addition to hearts and gizzards. I separate 'em out before cooking. I cook liver very differently than giblets. Anyway, is it possible that the livers they're selling include other organs (thymus?)?
I have the same problem, some are like pink and that might be because they were refrigerated or frozen awhile. My last carton of chicken livers had green spots and one had what I guess was the gall bladder, all dark green on this organ. I just threw it away and decided not to try that brand any more. I am also concerned now that the grains they feed them are Genetically Modfied and possibly toxic. The problem here is large corporations like Monsanto have forced GMO's, or transgenics on the population without testing for safety or labeling so we know what we are eating.
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