Ate it as child, ceased when I left home. Reintroducing it back into my diet. Not abundantly available in all stores grocery stores(not at TJ’s or albertsons). $6.99/lb at whole foods behind the counter, so at my last visit I bought out their whole stock(which was 3 lbs). Curious as to what a small sample size of health care professionals think about this food product.
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My grandfather was a veterinarian way back in the 60s-70s-80s. He said it was great for fertility and would feed it to his big cats when they were breeding them. I think liver was also prescribed to expecting mothers in England as it is rich in iron.
My mom prepares lamb liver: cuts in small cubes, marinates it for quite a few hours in the fridge with Indian spices and fries it. It's delicious.
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Added salt pepper and random spices that we’ve accumulated over the last 2 decades. After I pan fried a cut of ribeye for my kids’ breakfast I fried three strips of liver in the leftover beef tallow. Cooked it to medium(where the blood starts to extravasate out of the liver). It took like 3-4 minutes. Never cooked it before but it was really good.
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Originally posted by GasFIRE View Post
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3956182/
Primate evolution has led to the loss of uricase activity. With increased fructose(from fruit/honey) ingestion you get increased levels of uric acid:
Increased uric acid leads to more ROS in mitochondria leading to more mitochondrial dysfunction:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3504786/
Mitochondrial dysfunction=fat accumulation=able to leave areas where fruits are ubiquitous=the ingress of higher level primates into colder climes.
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