Is liver necessary to include in the diet, or can I drop it (can't stand the taste..) as long as I stick to healthy foods such as avocado, coconut oil, meat, salmon, eggs, kale, bell pepper, spinach, asparagus, macadamia nuts, brazil nuts, green tea and lemon?
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To play the devils advocate, aside from vitamin A it doesn't seem like that valuable of a food. Since it's pretty hard to find a non-BC form of vitamin A, I think that's why people deem it as important, but if you're getting plenty of vitamin A from other sources I can't think of a reason to torture yourself with liver.
On another note, I hate when people say 'super food'.
On another note, some people don't want extra copper or iron, I would rather have no iron and zinc. :D
Only one ounce of liver holds a gigantic dosage of Vitamin An and an arrangement of B vitamins that adversary a multivitamin pill: B2 (likewise called riboflavin), B3 (niacin), Vitamin B5 (pantothenic corrosive), B6, B12, and folate. Liver is additionally a standout amongst the most paramount dietary wellsprings of copper, and in addition giving huge measures of selenium, phosphorous, and iron. Furthermore albeit live doesn't hold Vitamin D itself, liver utilization may have a gainful impact on Vitamin D levels: They likewise keep your resistant framework up to scratch, help your body digest sustenance and proselyte it to vitality, and backing the creation of red platelets and the union of DNA
I would recommend trying to find ways to sneak it into food. As others have said, it is pretty darn nutrient dense and it is hard to get that much goodness from other stuff. On days when I have 4oz of liver, my fit day nutrition status is through the roof. I sneak it into meatloaf and hardly know it's there. The trick is to pulverize it in a food processor and then add to the rest of your meat mixture.
Liver is not necessary but it's an extremely valuable food. I recommend tracking your nutrients on something like cronometer.com for a few weeks to see if you're getting everything you need. Eating a good assortment of different meats and loads of veggies (greens, roots, tubers, etc...) and a good amount of fruit and nuts might get you where you need to be without liver but it's just not the optimal approach.
I would experiment with the liver of different animals as well as different preparation methods before completely rejecting the organ. It can vary from somewhat offensive to incredibly delicious in the right hands. Look on this forum or other websites for more palatable preparation methods and/or recipes. Chicken and duck livers are far more mild in flavor but if you opt for them, make sure you're getting copper elsewhere.
Liver is fairly unique in its nutrients. You won't find a more rich source of vitamin A than liver. And beef liver has a good amount of copper. You do not need it, but it's something that's not easily replaced by other foods.
Only if you can stand it. Maybe try some of the other organs. Chinese markets or Indian ones are good sources where I live. If I buy a whole duck there, I get all the innards legally saleable (I truly miss lungs, I used to eat them when I was a kid, similar to marrow).
You might find an organ you like. I kind of like the flavor of kidney, but if you buy a beef kidney, you should know that it's often cut in half, poached, and then left to drain to get some of the ammonia flavor out. Not all recipes tell you that (no need to do that with a bird kidney). Steak and kidney pie is a good option. Brains if you can find it. I haven't found any yet, so I don't have cooking advice, but I know it's good for you.