What amount of liver would be safe to eat everyday in the morning?
Every time I eat liver(grass-fed and organic) for breakfast I feel so much better throughout the day, I don't need coffee to wake up, my nervousness and anxiety in general is greatly reduced(this is HUGE for me), and I have way more energy through the whole day.
Is it safer if I take vitamin D at the same time? I usually take 2000iu every morning as well.
Based on this article, "a single slice of 68 grams of braised beef liver contains 21,565 International Units or IU's of vitamin A" - which means that 8oz should contain just over 70,000 IU.
Though the tolerable upper limits of consumption are listed at 10,000 IU, the acute toxicity levels I've found are anywhere from 660,000 IU all the way up to 25,000 IU/kg and the chronic toxicity levels are at least 100,000 IU daily over several months. I didn't see mention of vitamin D's role in the situation from any of those sources.
I'd say that one probably shouldn't eat more than 3 - 4oz per serving if planning on eating liver multiple times a week. Listen to your body, you'll know something is amiss if you get to the point that toxicity is starting to develop.
I'd advise against eating it more than once a week. It is extremely high in Vitamin A. Yes, Vitamin D will protect against vitamin A toxicity but you'd need more than 2000 IU if you plan to eat liver every day, which like I said, I wouldn't do. It will build up overtime.
I agree that your body will likely tell you when enough is enough. When I started eating meat again a few months ago, liver was like this gold mine that I'd never discovered before, and I couldn't get enough, and also felt like eating it for breakfast made me a super hero.
So I was plowing through a pound a week, sometimes more. Then this morning, I had bacon and eggs and, per usual, a side of liver, and after chewing it for a little while I actually, to my own shock, spit it out. I am NOT a food spitter-outer.
It still tasted just as good as it always does, but my body literally rejected it and just screamed "do not swallow!". So, there you have it. I'm sure in a few months I'll suddenly have a bit and then suddenly think "this is the most amazing thing, where has it been all my life!" and start the cycle anew. I find the same thing happens with eggs.
Way too much copper too. I don't have a link this time but that is an absurd amount of copper to be getting, and it tends to contribute to Alzheimer's disease, at least according to many.
If liver really helps you feel better, then try eating 2oz or so a day of chicken liver, which is lower in Vit A. Also make sure you are not eating Vit A fortified foods or taking a multi vitamin. You might think about getting some blood work done to see if you have any vitamin def.
Liver is one of those foods you might call "low reward" and I think very few people will seriously over-dose themselves as long as other foods are available.
I had a spell a few months back where I ate liver every day (2-3 oz) for weeks and it tasted fabulous. Then, fairly suddenly, I lost all interest and since then I only get hungry for it once every week or so. I'm pretty sure I needed it back then because I hadn't been eating enough bone broth and organ meat.
raney's calculations are very helpful but in general eat it when you're hungry for it and don't force it when you aren't.
I had the same experience as Nance - for a while I was crazy about it. Now, I still like the flavor, but I could take it or leave it, leaning towards leaving it (and have had several good quality livers sitting in the freezer for a while).
I think that if you mix it up at least a day or two a week (so that you are't driven to eat it by force of habit), don't hide it in stuff to disguise it, and follow your body's inclinations, you're unlikely to eat too much.
Great posts..I have been craving liver..Have not eaten it for years..My mother used to cook it for us a children..Same thing with eggs..Stay away from them then crave them..Thank you all for your posts..I'm going to find good organic liver tomomrrow..
For those who do not like the taste or remember dry tough liver from childhood, do this:- slice up fresh chicken livers and fry with olive oil or sunflower oil and lots of garlic or garlic puree - you can never use too much garlic - but fry only for long enough to JUST cook it - even a little undercooked inside. It will be soft and moist and delicious. Chicken liver has a finer taste than other species - the larger the animal the coarser the taste.
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