After learning about the benefits of eating beef liver from various Paleo websites, I have been doing that once a week for a few months now. However, the one health food store I have access to that sold non-CAFO beef liver stopped selling it for some reason recently, so now I have to make a tough choice - CAFO beef/chicken liver or no liver at all. I really can't afford to go without eating liver because of its nutrient density, so I want to find ways to prepare it that could reduce the potential toxicity of CAFO liver.
I browsed all the previous questions on this site about liver but there were no definitive answers as to whether CAFO liver contains significant toxins, and if it does, whether or not it is possible to neutralize them before consumption. I believe Sally Fallon at the WAPF recommends using lemon juice or apple cider vinegar to soak the liver in overnight to remove any toxins, but I have not seen any evidence that this procedure actually does what it claims, although the theory behind it seems sound. Can someone provide hard data and/or personal knowledge from working in the industry about toxin levels in CAFO beef or chicken liver and how to remove them if they are significant?
As it is my only significant source of vitamin A besides butter I am willing to do just about anything to keep eating it regularly. I will greatly appreciate any answers to these questions because I haven't found them anywhere I have looked online including here.
Edit - the only thing I can't do to keep eating liver is spend substantially more money than I am now on it, which is $2.50/lb. for CAFO liver.