I've been trying to get into liver for the vitamin A et al but after several attempts I can't do it.
Someone suggested the other day I try pate but a similar thread to this suggested that supermarket pate's probably not that great, but what about in the UK? Most of our meat seems to be grass fed
Here is a breakdown of tescos pate, I know there are some additives but I'm not looking to be 100% paleo:
Chicken Liver (28%), Pork Fat (18%) ,Chicken Fat , Chicken (16%) ,Water ,Tapioca Starch ,Salt ,Dextrose , Antioxidants (Ascorbic Acid, Sodium Ascorbate) ,Spices ,Flavouring ,Sugar ,Potato Starch ,Spices contain ,Mace ,Pepper ,Cardamom.
Does this look ok?
asked byHuntingBears (4176)
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on June 18, 2012
at 11:13 PM
You really want to get a good source of pastured chicken liver; anything unspecified is likely to be conventionally raised. Check out this graphic that pretty starkly demonstrates the difference in appearance between livers from conventional, organic and pastured chickens:
Another problem is that the pork fat is also likely to be from conventionally raised pork, which means a much worse O6:O3 ratio. Even if you couldn't find pastured liver it would be better to make your own pate with pastured butter as the fat source.
Edit: (because pastured butter itself has more fat-soluble vitamins and is predominantly saturated, whereas pork and chicken fat are relatively high in PUFAs.)