Well, I've been coming to more and more of the conclusion that conventional meat is poison, and it really affects my hormones and skin, whereas other people probably show no symptoms.
I'm not sure if I actually need to eat meat everyday...not sure if this is just a dietary guideline myth...
Protein a few times a week should be fine, right?
Also, I am really trying to "afford" to be healthy, but it's not exactly cheap or I don't know how to make it so
Anyways I really think I need liver and ready sources of iron and vitamin A and such, because I don't think my body is absorbing enough of it from plant sources and from puberty my body is depleted
But 100g of liver provides so much! How much is 100g compared to the palm of your hand? Is it like a a few tablespoons?
I don't want to OD
Your body has had enough when it stops tasting so damn delicious. When it comes to healthy, whole foods, your body/tongue/gut is a pretty good gauge of what to eat and how much. Don't worry about ODing. You'll feel crappy before you do any real harm to your body.
i'm not all obsessive about measuring my liver consumption, but i make a liver meatloaf every few weeks and i use a lb of liver. i eat it over 4 days. i have liver capsules as well but don't take them often since i eat liver. i think this is enough for me. i'd get sick of eating it every day since it's such a strong flavor.
Highly variable. More in winter since we get our meat for the year in November. Some in spring because we eat all chicken livers as salad lyonnaise (lettuce, croutons, onions, livers). Little to none the other seasons. Let me mention that liver is something that can be pretty horrible if the beast was not grass fed., and I prefer rabbit and goat liver. Somehow you can tell from the liver that the animal ate grains, and beef liver is stronger than the other livers.
I eat it religiously once a week. Conventional wisdom tells that since liver is the big blood filter, it should be full of toxins, however I've read several times that normally all toxins are washed away and stored within fat deposits. So bacon might be more dangerous than liver.
Once a month if I feel like it. I recognize the benefit the Vitamin A powerhouse meat has, so I try to include it in my diet, but I don't get obsessive about it. I don't think liver was ever a significant part of the human diet, but we obviously ate it along with other viscera.
I eat when I'm hungry for it. I don't like it but I do get a hunger, probably when my body needs the good stuff in it.
Since I hated regular liver, I tried liverwurst and found I could tolerate it. Not sure if that has the same health benefits. I put portions in the freezer since I didn't eat a whole tube of it in a week. Found freezing made the taste milder. I remember that happening with durian fruit. And it's better cold than hot, like in salads.
Not enough apparently! I was eating a serving or two a week earlier this year and had lingering dry skin problems clear up. I've not had a proper kitchen for some time now (so not eating liver) and I'm seeing the problems reappearing. Effects of boosted copper and retinol is what I suspect (synergistic perhaps!)
i get a pound of chicken liver from the farmers market about once or twice a month ($3!), PArse it up in to stews, or ground meat recipes couple ounces at a time. My pee is usally a little more yellow on those evenings, so i figure the b12 dose was ample.
Eat what is palitable, you cant OD.