Comments on: Liver: Love It or Leave It?

By: Kimberly Baldridge

Kimberly Baldridge — Sun, 24 Jun 2012 17:31:51 +0000

Love, Love, LOVE IT!!!!!!

By: Cackleberry Farm

Cackleberry Farm — Sat, 23 Jun 2012 17:14:25 +0000

Love liver & onions & love chicken livers!

By: skptic

skptic — Fri, 22 Jun 2012 23:20:22 +0000

I will only eat liver from an organic grass raised beef or wild elk and then soak it in milk before frying. Yummy! Liver in stores is pale brownish from the junk they feed to cattle in feeder lots filters. This is deep red and tastes like I remember as a little girl. Also only cook until barely pink in the middle, it will be perfect when you get it to the table, not grainy like some people cook it .

By: Susan Powell

Susan Powell — Fri, 22 Jun 2012 20:46:46 +0000

YUCK, my mudder tried to get me to eat it. YUCK< YUCK< YUCK. I can eat onion greens more

By: Susan Powell

Susan Powell — Fri, 22 Jun 2012 20:46:46 +0000

YUCK, my mudder tried to get me to eat it. YUCK< YUCK< YUCK. I can eat onion greens more

By: Suzan

Suzan — Fri, 22 Jun 2012 14:43:11 +0000

I love liver and onions and gravy. My mother made the best ever. Mother was raised during the depression where you ate the pig from nose to tail, and whatever beef you could get. My daughter will make it for me occasionally, but won’t eat any. I also love gizzards, chicken hearts, etc. Calves liver is the best. I’ve never heard of soaking in soda water, but I’ll try it. My daddy loved kidneys, but I couldn’t stand the smell of it cooking.

By: Debra Newell

Debra Newell — Thu, 21 Jun 2012 06:55:38 +0000

Love liver with lots of onions and gravy!!!! As for the toxins there is not much and if you’re afraid of toxins soak the liver in soda water either over night if fresh or for a couple of hours if out of market….People have been living well on internal organs such as liver, hearts, kidneys, gizzards, etc. Everything in moderation is the key here…Dr. Oz needs to go back to the yellow brick road……he has too many misconception’s…..

By: Leslie

Leslie — Wed, 20 Jun 2012 15:25:30 +0000

Haha! I would be one of those people you see ordering liver in a restaurant. Good quality liver prepared in one of the many delicious ways is a great way to add a nutrient dense food to your diet. Eating it a couple times a month should be enough and if you possibly can, try to source from an animal that was humanely raised–grass fed ideally. One thing, though, the liver doesn’t store toxins any more than any other cut of meat or fat; that’s a common misperception http://chriskresser.com/natures-most-potent-superfood Never eat the liver of certain animals like bear which has toxic levels of vitamin A. Other good organ meats are heart and kidney; love steak & kidney pie