Well, here’s yet another liver recipe for you. For those of you who do not appreciate the flavor of liver, feel free to use grass fed beef instead. However, I’m going to appeal to you to give at least one of my liver recipes a try. Eating liver, and other organ meats, provides your body with so many healthful nutrients. And, it’s dirt cheap (even the good grass fed stuff)! You get the maximum bang for your buck.
Liver is great for all autoimmune disease; but, it is especially vital for those of us with autoimmune disease with symptoms of bleeding. Lupus affects me in many ways, one of which is bleeding. My gums, skin, nose, fibroids, and organs can bleed at any time. That puts me at great risk for anemia, which can be fatal. Hmm, die or eat liver, what would you choose?
Now, maybe I’m being a little dramatic here; but, you get what I’m saying. You could easily take a supplement to up your iron intake. But, we all know that supplements are not as effective as real food. That’s why I use the most flavorful ingredients when cooking liver. The taste and consistency of the liver is muted by the other ingredients. It, then, has a very mild and palatable flavor. Give it a try.
If you are trying liver, using one of my recipes, I would love to hear about your experience. Let me know how it turns out, good or bad, in the comment section.
Also, I will be hosting “Introduction to Gluten Free, Primal, and Paleo Diets” seminars throughout northwest Illinois this fall and winter. If any of you live in this area, please let me know in the Comments section. I’d like to know how many people, in this area, are interested in those topics.
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