Liver is nature’s wonder food. It is one of the most nutrient-dense foods on Earth, and should be a bigger part of our diets. I know that I try to sneak liver into as many things as I can (I really hope hubby is not reading this). Most people are rather squeamish when it comes to organ meats, which is why most of us don’t eat much, if any of them. But, in truth, organ meats are some of the most nutritious foods we could eat!
I used to love fried chicken livers when I was little. My folks raised their own chickens and my mom would bread them and fry them up crispy. As I grew older, I developed an aversion to liver. Probably because I went through that “Ewww! That’s gross!” phase in middle school and high school. Once that happened, liver was long forgotten.
Forgotten until I read Nourishing Traditions, that is. Liver is one of the superfoods that Sally Fallon refers to and it reminded me that it really should be a bigger part of my diet (and my hubby’s, unbeknownst to him 
). Granted, I don’t eat liver nearly as much as I should, but now that I am working on healing my body, I am going to try to start eating more of it. It is a very nourishing and healing food, because it is full of:
- Protein
- Vitamin A
- Vitamin D
- Vitamin C
- The full range of B vitamins, especially B12
- Folic acid
- Iron
- Choline
- Copper
- Zinc
- Chromium
- CoQ10
- Purines (nitrogen-containing compounds that serve as precursors for DNA and RNA)
- EPA (eicosapentaenoic acid), DHA (docasahexaenoic acid), and AA (arachidonic acid)
While B12 is present in most animal foods, liver is by far the best source of B12. Sardines, mackerel, herring, salmon, lamb, and eggs are the next best sources, according to this post from Radiant Life. B12 deficiency is one of the most common deficiencies nowadays and it can cause a wide range of problems, from neurological problems, weakness, anxiety, difficulty with focus, depression, and more.
Good quality liver can be hard to find. You want to make sure that you find liver from grass-fed and pastured animals that have not been given any hormones or antibiotics. Some health food stores will carry safe brands of liver. If you have a local rancher where you already get grass-fed meats from, ask them. Another place to try is local butchers, as they often have access to grass-fed and pastured meats.
Now some of you may not be able to stomach liver at all, no matter how you fix it. Honestly, I’m right there with you most of the time. The only way I can eat it is when it is mixed in with something that has a lot of spice and flavor. I usually hide it in taco meat, meatballs, meatloaf, or beef chili. The key is to not add too much, or else you will be able to taste that weird, slightly metallic-y taste that liver has. I am going to start venturing out into fried liver though. My mom loves the classic liver and onions, but I just have not been brave enough to whip up a batch. I know that my hubby is definitely not going to partake!
If you simply cannot stand the taste of liver, or know that there is no way you could get enough into your diet to make a difference, then I recommend taking a desiccated liver supplement. Radiant Life has a great product that comes from safe, grass-fed cows. The liver is very carefully processed to ensure it retains the nutritional elements present. Each 180 capsule bottle contains the equivalent of almost 2 pounds of fresh liver.
While I will still take a desiccated liver supplement, I am finding new inspiration to try fried liver after watching this video recipe from Healing Quest TV. If you’re eating bread, you could make the sandwich on whatever bread you like. Since I’m avoiding grains, I would just eat the liver and onion and use the horseradish mustard for dipping. I think the key with liver is to soak it and season it generously.
So, tell me. Do you like liver? What is your favorite way to prepare it? Leave a comment below!
Delicious Obsessions was founded by Jessica Espinoza in 2010. Jessica is passionate about real food, natural living, and more. She helps people see how to eat nourishing food, without breaking the bank. Her motto is "baby steps" -- making small, lasting changes, one at a time, is the best way to ensure long-term success. This website contains "affiliate links" where appropriate, on which, I may earn a small commission or referral fee on your purchase. This has no effect on your price. The monies earned help maintain and support this website's hosting, maintenance, and the development of free content. The content shared on this site is for informational and educational purposes only. Statements/products discussed have not been evaluated by the Food and Drug Administration (FDA) and are not intended to diagnose, cure, treat, or prevent any disease or illness. Please consult your own health care practitioner before making changes to your current diet or before beginning any herbal or vitamin supplement regimen or exercise program.
Yes, we like it and eat it about twice a month or so. We get a grass-fed beef once a year and at first the butcher thought it was odd for us to want the liver, tongue, sweetbreads, tail, kidneys, bones, etc, but now they are used to us.
I just fry it in a little bacon grease and then we put on lots of ketchup or bbq sauce. Luckily my DH is super unpicky and eats whatever I put in front of him.
I have been making big batches of ground meat, various combos of beef, pork, and liver, with a ratio of 5lbs meat to 1lb of liver. I spice differently–rosemary and raw milk cheddar is a favorite, I make that with mostly beef and make burgers. I have “tested” these burgers on a number of people, telling them that there’s a secret ingredient. So far, no one has been able to tell what it is–and they all LOVE my burgers. Another includes ground toasted fennel, oregano, and garlic, that I use for meatballs. My kids LOVE them and say it smells like pizza when they’re cooking.
I’ve been doing the same with sweetbreads…using ground pork and turkey. Spiced those with ginger, lime, galangal root, and lemongrass, cooked the loose meat and then made Thai-style salad with it (same seasonings, plus cucs, cilantro, other veggies).
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I like pate, though I still haven’t quite developed the palate for liver “as is.” And it’s been too long since I ate any.
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Eating lots of liver is one of the best things I’ve ever done for my health! Prior to last summer I doubt I’d ever eaten any liver. I suspected that iron deficiency and b12 anemia was playing a part in the aggravation of my asthma symptoms. I confirmed the iron part at least by taking Floradix liquid iron supplement for a couple of months and seeing a definite improvement in my asthma
. After that I resolved to eat liver for my daily work lunch for awhile and see what happens. I made a liver stew with lots of bone broth, onions, carrots and liver on the weekend and ate that every weekday. After about a month I could breath more deeply than I had for a few years! Over the past year I been doing this periodically … a few weeks with liver stew for lunch. When I get tired of eating it I stop for awhile. The improvement in my asthma and overall energy level has been very encouraging! You just can’t get any more nutrient dense than liver 
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I have bought this liverwurst http://www.grasslandbeef.com/Detail.bok?no=821 and put it in my breakfast eggs. Which reminds me I need to get some more
Never tried their liverwurst before. Sounds delicious!