2

votes

Hack my raw liver ?

Answered on August 19, 2014
Created April 28, 2011 at 1:17 AM

I just got some some fresh grass fed organic beef liver! I plan to try to drink it raw with tomato juice. Since it's supposed to be frozen for 14 days then grated, should I put it through the food processor first and freeze it in cubes? Or is that a bad idea? Thanks in advance, I'm pretty clueless and this is my first post here :)

B3e7d1ab5aeb329fe24cca1de1a0b09c

(5242)

on May 24, 2011
at 06:17 AM

Vitamin A toxicity is a potential issue if you're vitamin D deficient. Get your Vit D levels in order and you'll be all good. On that note Vitamin A also prevents vitamin D toxicity. Cool, huh!?

Cf626d3fba66c18297b3f1116a920e58

(3417)

on April 28, 2011
at 12:11 PM

That is one of the main purposes of chewing after all, to increase surface area. For example, bile salts emulsify fats for digestive purposes since they spontaneously form a spherical micelle (the shape with the lowest surface area) in the small intestine to minimize water interaction. This increases the surface area of the fats beyond a sphere so they can be digested and absorbed before leaving the small intestine. I don't have absorption figures of chewed vs. unchewed, emulsified vs. unemulsified, but it is a fact that greater surface area (to a point) leads to enhance digestion.

21fd060d0796fdb8a4a990441e08eae7

(24543)

on April 28, 2011
at 03:21 AM

becker- is this your suspicion, or is it based on a source: "it won't be digested effectively because the surface area will be too small for your digestive enzymes to do their work before the liver passes into your poop tunnel."

B0b6928f9f7f39dadb11a0f1438e6354

(60)

on April 28, 2011
at 02:53 AM

It came in 1x1 in chuncks.I've never eaten liver before,on second thought,I'm not sure I'm brave enough to drink it raw. I may try and cook it first :-/ Thank you for the info

  • B0b6928f9f7f39dadb11a0f1438e6354

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4 Answers

2
3ddefa2dde216d3376497850278493be

on May 24, 2011
at 04:02 AM

I'd say season it with some salt and pepper and eat it raw. When I was a baby, I used to call raw liver "blood". Man, did I love that stuff! Raw liver is very very tasty and you'd think it'd taste iron-y or intense, but it doesn't. It's rich and just a tiny bit crunchy, yum! I really don't know about VitA, but in Lebanon raw liver is staple for breakfast. At our house we used to hae it at least twice a week. The problem is the Lebanese eat it with bread. Otherwise, it's awesome and doesn't seem to be harmful.

1
Cf626d3fba66c18297b3f1116a920e58

(3417)

on April 28, 2011
at 01:26 AM

Hmm... I'm not sure. Liver comes in a pretty good shape for grating if it's pre-cut. You know, that whole too-thick-worm kind of shape. I think this would be easy to freeze and grate. On the other hand, chemically speaking, you aren't doing the liver anything dirty by processing it first and freezing it in cubes. That may make it a little more wieldy for grating.

Just be sure to grate it if you're going to choke it down in liquid form. If it goes unchewed, or at least un-pulverized in some way, it won't be digested effectively because the surface area will be too small for your digestive enzymes to do their work before the liver passes into your poop tunnel.

Too much raw liver can lead to a buildup of a toxic form of Vitamin A (retinal? someone correct me here if I'm wrong), so don't make it a staple! A quarter pound of cooked liver twice a week is the maximum I've set for myself. And since I think liver tastes awful, I'm not sure I even need to worry about that little personal benchmark.

B0b6928f9f7f39dadb11a0f1438e6354

(60)

on April 28, 2011
at 02:53 AM

It came in 1x1 in chuncks.I've never eaten liver before,on second thought,I'm not sure I'm brave enough to drink it raw. I may try and cook it first :-/ Thank you for the info

Cf626d3fba66c18297b3f1116a920e58

(3417)

on April 28, 2011
at 12:11 PM

That is one of the main purposes of chewing after all, to increase surface area. For example, bile salts emulsify fats for digestive purposes since they spontaneously form a spherical micelle (the shape with the lowest surface area) in the small intestine to minimize water interaction. This increases the surface area of the fats beyond a sphere so they can be digested and absorbed before leaving the small intestine. I don't have absorption figures of chewed vs. unchewed, emulsified vs. unemulsified, but it is a fact that greater surface area (to a point) leads to enhance digestion.

21fd060d0796fdb8a4a990441e08eae7

(24543)

on April 28, 2011
at 03:21 AM

becker- is this your suspicion, or is it based on a source: "it won't be digested effectively because the surface area will be too small for your digestive enzymes to do their work before the liver passes into your poop tunnel."

B3e7d1ab5aeb329fe24cca1de1a0b09c

(5242)

on May 24, 2011
at 06:17 AM

Vitamin A toxicity is a potential issue if you're vitamin D deficient. Get your Vit D levels in order and you'll be all good. On that note Vitamin A also prevents vitamin D toxicity. Cool, huh!?

0
B3e7d1ab5aeb329fe24cca1de1a0b09c

(5242)

on May 24, 2011
at 06:35 AM

Before you try 'drinking' it cut about a 100g piece off and sear it in pan on medium heat with your choice of fat, I really like using butter with garlic. Often I will add some chopped garlic and rosemary or thyme.

Don't cook it too long, liver goes really tough and rubbery and then it isn't to good. I like it somewhere between medium rare - medium.

Then, eat it! You may like it just like that, many people do.

Other good ways to get your liver in without drinking it would be to ground it up with beef / lamb and make hamburgers from it - lots of good recipes floating around on the web for this.

0
535fafe8afe6923870905c707c4f4454

on April 28, 2011
at 06:27 AM

I would just like to say I had my first experience with organ meat today- I'm a new paleo as of 2 weeks. I consumed about 100g of seared lamb liver with onion and what can I say- I feel exceptionally alert and great! I was quite pleased that I didn't reject the taste of it (hardly disguised with just plain onions), was like a very potent piece of kangaroo.

Now I just need to figure out how often its safe to eat this! (cholesterol and vit A through the roof - although the vitA is a bonus IMO).

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