how much liver do yall eat a week?
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Title.
Also has anyone found their own personal "upper limit" of liver? where when crossed they become hypothyroid?
I've been going at this thyroid thing for awhile and it works real good first few days then I crash and get stress symptoms. I want to rule vit A deficiency out
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Title.
Also has anyone found their own personal "upper limit" of liver? where when crossed they become hypothyroid?
I've been going at this thyroid thing for awhile and it works real good first few days then I crash and get stress symptoms. I want to rule vit A deficiency out
If it taste bad raw unseasoned, 0. If it taste decent or good raw unseasoned and notice benefits from it, eat untill I want to stop or feel worst from it
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Also has anyone found their own personal "upper limit" of liver?
Once a week with 2 livers from poultry, with a kind of bone broth (with frozen veggies).
There is a gauss curb: 5-10 % from each side of a reverse V won't feel good on usual standard "rules". More is not better !
And by the way how do you supply the required nutrients for thyroid enzymes: diodinases 1, 2 and 3: Se, Mg, I and Zn (+ Fe and Ca). -
@hcwilliams I dislike the taste and don't want preparation hassle, so I take a liver supplement - which people rightfully argue has its flaws, but I'd rather do this than eat liver.
IIRC a couple ounces of liver a week should be plenty of what a human needs.
With that said, I also recall Peat mentioning that someone who is already hypothyroid may not see benefits of vitamin A at higher doses (5k iu+) which may be what you are experiencing? (and may even make their thyroid status worse)
Maybe you'll do better on oysters?
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Liver Pâté is great. I split a 6 oz serving with my better half once a week. Oysters at least twice. Some eggs too. Liver is much much more than vit a by the way. Find a nice French recipe for Pate and get a nice baguette, some orange marmalade or even some dried sweet cherries. Some thin slice Parmesan cheese. Super easy to eat. Yummy
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rarely eat it. more than once a week can probably cause more issues than it would help.
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Close to zero, but working my way up to once a week, chicken livers sautéed with lots of chopped onions, generously salted with a good squeeze of lime or lemon juice right before serving.
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@hcwilliams I've done up to 150g (6oz?) of liver daily for two weeks and felt basically fine, though for me vitamin A doesn't really do anything if I don't take zinc.
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i got insomnia eventualy from daily 100g liver patee i make myself, but i am sensitive when it comes to folate, even if im deficient in folate, so yea it will be probably once a week bigger amound for me.
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@LucH large amounts of milk usually covers it for me. And oysters when I can muster up the palate
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large amounts of milk usually covers it for me.
As long you listen to your body and take into account that your lactase enzyme is limited. Mind if bloating...
No problem for most people, unless your feritin level in under 15 µg/L. Then don't drink milk at the same time as your meal (2 hours window).
Explanation for other readers:
When there is a deficient crisis (Ferritin < 15 µg/L): When ferritin drops below 15 µg/L, the bone marrow is starving for iron. The liver completely shuts off hepcidin production, screaming at the enterocytes to upregulate DMT1 and absorb every single microgram of iron available.
For other people: a drop in 50 % for non-heme iron (plant) shouldn't cause any problem (reserve). -
I usually eat 2oz. of liver, twice weekly. But recently I've gone back to 1 serving of 4oz. The reason for the single, larger portion is so I can get it over with! I'm not a fan of straight liver, but liver pate can be considerably tastier. Coffee after eating liver is a natural compliment for me.
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I usually eat 2oz. of liver, twice weekly. But recently I've gone back to 1 serving of 4oz. The reason for the single, larger portion is so I can get it over with! I'm not a fan of straight liver, but liver pate can be considerably tastier. Coffee after eating liver is a natural compliment for me.
I couldn’t stand liver and I started frying mine in lots of butter and HEAVILY salting it and now i find it delicious
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I agree that proper salting makes a huge difference in flavour. When you find the right seasoning, lamb liver becomes delicious.
I buy the smallest portion of fresh lamb liver I can find and fry it all. It must not be overcooked. I store it in the fridge and have a little every 2-3 days for lunch together with cold, well-cooked broccoli, also from the fridge. Just cut both into pieces and add more salt.
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@Ena does overcooking it destroy the nutrients or is that your preference
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It's just my preference, but because of your question I became curious about nutrient status, so I did some research.
First, there seems to be consensus that overcooked liver becomes grainy, tough, and bitter, but mostly retains its nutritional content.
In addition, I learned that liver is not just liver. Chicken liver, lamb liver, pork liver, veal liver are not the same.
I was puzzled by an article discussing different cooking methods of chicken liver,
https://pmc.ncbi.nlm.nih.gov/articles/PMC7600162/
not so much because of the preparations, but because it deals with folate, which I didn't consider particularly important in liver.But I was wrong, and it turns out that lamb liver just doesn't have that much.
Cronometer comparison of 100 grams of liver
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@Ena duck liver ftw
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@hcwilliams Funny you mention this. I just fried some in a pan last night, and then covered it with sage butter, and it was considerably better than without it. Sage butter takes roughly 5 minutes to make, and adds quite a bit of flavor. There are variations of sage butter recipes. Some are as simple as butter and sage, I used butter, sage, salt, and garlic power. If I had more time, I would've used minced garlic.
P.S. Maybe most important of all, I soaked it in milk hours before cooking.
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