Is Liver Good or Bad For You and Cholesterol Level

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February 11, 2024

Why You Should Eat Liver: Unveiling the Superfood of the Ages

Hello, health enthusiasts! It's Mike here from Ferguson Farms, and today we're diving deep into a topic that might make some of you squirm but stick with me because it's worth it. We're talking about liver – yes, that organ meat that has been a staple in traditional diets but often gets a bad rap in modern cuisine. Before you click away, let me share with you why liver is not just food but a superfood that deserves a place on your plate.

Dispelling the Myths

First things first, let's bust some myths. There's a common misconception that liver is laden with toxins because of its role in detoxification in the animal's body. This couldn't be further from the truth. The liver does indeed break down toxins, but these are excreted through the animal's urine or feces. Liver does not store toxins; it stores nutrients. That's a game-changer, right?

Nutrient Powerhouse

Now, let's talk nutrition. Liver, from chicken to beef, is incredibly nutrient-dense, with beef liver being the most packed with goodness. A mere 100-gram serving of liver can provide between 25 and 30 grams of high-quality, complete protein containing all the essential amino acids your body needs. And the fatty acids? Liver has them all, including the essential ones that your body can't make on its own.

Vitamins Galore

When it comes to vitamins, liver is a champion. It's an excellent source of vitamin B12, vitamin A (one of the best sources in the world), folate, and vitamins B2, B5, B3, and even vitamin C – yes, the one you thought you could only get from fruits. Liver also contains vitamin B6, B1, and vitamin E. Eating a single portion can give you over 100% of the recommended daily intake of multiple vitamins.

Mineral Rich

As for minerals, liver is brimming with them. It's an excellent source of selenium, iron, phosphorus, zinc, copper, manganese, potassium, magnesium, sodium, and calcium – all essential for optimal body function. A single serving can provide over 100% of the RDI for several of these minerals.

Cholesterol and Vitamin A Concerns

Some worry about the cholesterol content in liver, but rest assured, liver is good and source of nutritional cholesterol, which does not increase your risk of heart attack or stroke. Even the American Heart Association now admits that eating foods high in cholesterol or saturated fat does not increase your risk of heart disease.

Regarding vitamin A toxicity, it's a non-issue with liver from well-raised, grass-fed, and grass-finished animals. The key is quality and moderation.

The Taste Test

I get it; liver might not be your go-to for a tasty meal, but your palate can adapt. As you move away from processed foods and sugars, your ability to taste food matures. You might find that liver becomes one of those foods you start to enjoy. There are countless delicious liver recipes out there, from liver pâté to sautéed liver with onions. Give them a try, and you might be surprised.

Quality Matters

When sourcing liver, quality is paramount. You don't want liver from just any grocery store. You want to ensure the animals were processed correctly and raised in a regenerative, grass-fed environment. Companies like Ferguson Farms are recommended for their high-quality liver products.

A Note on Supplements

If you're not ready to dive into eating liver, consider a quality liver supplement. Look for a freeze-dried version from reputable sources like Ancestral Supplements, which offer grass-fed beef liver capsules. This way, you can still reap the benefits while you work on acquiring the taste for liver.

The Evolutionary Perspective

Our ancestors and hunter-gatherers valued organs, especially liver, for their nutrient content. Including organs in your diet, starting with liver, can be a massive improvement in your overall health.

Final Thoughts

Liver is not just another item on the menu; it's a superfood that has stood the test of time. It's affordable, nutrient-rich, and can be made delicious with the right recipes. Whether you choose to eat it fresh or take it in supplement form, incorporating liver into your diet can eliminate the need for multivitamin or mineral supplements.

So, before you dismiss liver as unpalatable, remember the incredible benefits it offers. It's time to rethink liver and give it the culinary respect it deserves. Your body will thank you for it and liver is safe to eat.

Thank you for reading, and don't forget to share this post with someone who might need a little nudge to try this superfood. Keep spreading the word about the wonders of liver, and let's all strive for better health together!

liver

How Long Do Uncooked Animal Organs Last in the Fridge?

If you’ve recently stocked up on nutrient-rich animal organs like liver, heart, or kidneys, you’re probably asking yourself the practical question: How long do these actually last in the fridge before I need to cook them? Good news—you’re not alone. Whether you're a seasoned nose-to-tail eater or just trying organ meats for the first time, storing them properly makes all the difference in flavor and food safety. So let’s dig in. The Short Answer: Not Very Long Raw organ meats are incredibly nutritious, but also incredibly delicate. Unlike regular cuts of meat, they don’t hang around too long in the fridge. Here’s a quick guide to help: Liver, heart, and kidneys: best used within 1 to 2 days of refrigerating. If you’ve vacuum-sealed them or they came pre-packaged tightly, you might get away with 3 days, tops. Always trust your senses—if the smell is off, the color’s changed dramatically, or the texture feels slimy, don’t take chances. Basically, organ meats are best when they’re fresh. If you know you won’t get to them in time, your freezer is your best friend. Tips to Keep Organ Meats Fresher, Longer These cuts are loaded with vitamins and minerals, but they also spoil quickly. Here’s how to give them the best shot at staying fresh: Keep them cold. Store them in the coldest part of your fridge—usually near the back, not on the door. Wrap them tightly. If the original packaging isn’t airtight, use plastic wrap or a zip-lock bag to prevent air from getting in. Freeze them if you’re not cooking them soon. Frozen organ meats (when properly sealed) will hold up well for 3 to 4 months. A little prep goes a long way here. Why Organ Meats Are Worth It Yes, they’re a bit more high-maintenance. But organ meats are nutritional powerhouses—loaded with B vitamins, iron, and other essential nutrients. And when cooked right? They’re delicious. Think seared beef liver with caramelized onions, or a slow-cooked beef heart stew that tastes like comfort in a bowl. Final Thoughts So how long do raw animal organs last in the fridge? One to two days is your safe window. After that, they’re better off in the freezer than forgotten in the back of the fridge. With proper storage, you can enjoy the rich flavor and unbeatable nutrition of these cuts without worry. Just plan ahead, keep them cold, and savor every bite.Looking for trustworthy, clean, pasture-raised organ meats? We love Ferguson Farms. Their animals are grass-fed and humanely raised—and it really shows in the quality of the meat.