I'm 75 years old I grew up in France and I remember that my mother would give cooked egg yolks and veal liver to my baby brother as his first solid food❤️ I and my four siblings were strong and healthy
Recently I found out that onions were causing the pain in my joints and being on the carnivore diet for almost 2 years, the elimination of onions have almost eliminated the pain in my joints from arthritis...
One thing I love for its taste and texture is ox tail. When you pressure cook it it turns into a tender fatty meal that I much prefer over rib eye steak. Most steaks these days are too lean and you just can't get the fat content or the butcher trims any fat off because lean meat sells better. With the ox tail the fat is embedded into the tail so it's impossible to trim the fat off. When pressure cooked the flesh just melts in your mouth. It's cheaper too if you can get it before it's snapped up in the butcher's shop by people in the know. I have to pre-order it to make sure I get some. And it's very satiating.
Same with dogs - if they've only ever had kibble, then they can be iffy with real meat. Best to raise them on raw food from day one, and avoid the carbs and seed oils in the kibble
I fed my last dog food diet, he lived to 17 years old and was never sick!🥰 It’s species appropriate, dogs DNA is almost identical to wolf. What a wolf eat raw pray.
Canned sardines with cream cheese and some flavorings (Worcestershire sauce, capers, etc.), homogenized with an immersion blender: pretty tasty, but it’s tempting to put it on bread or something similar. Perfectly okay eaten by the spoonful though!
Thank you Doctor for sharing your knowledge! One of my favorite recipes using sardines is sardine salad. I use Canned sardines mixed with 4 boiled eggs some salt and paper for taste and mayo ( preferably homemade from olive or avocado oil) you can also add green onion, mix everything, and enjoy!
❤Thank you so much for sharing your Mother's rwonderful ecipe for Liver Pate' And for all the other Most Helpful Teachings and Guidance. God bless you, Dr. Cywes, and your Family. ❤
Love the recipe for the pate. I normally place 1 lb of chicken livers in a small pot, add 1/2 cup of olive oil and 2 Tablespoons of ghee, cook at low heat boiling softly. Use it as the principal meat in my meal, add steamed vegetables. Salt and pepper of course.
Excellent as usual Dr. Thank you! I have a recipe for a small fish salad that I eat on a daily basis and I share it here. 1 can Mackerel (in water) @15oz drained. 1 can Sardines (in water) @ 4.4 oz drained. 1 can Icelandic cod liver (in it's natural oil) 6.7 oz. I mix all the fish together in a bowl with the cod liver, and all of the oil. Since the fish was in water, it is somewhat dry. But the oil from the cod is fantastic for this. The taste is amazing. For spice? Just some Redmond salt. I divide this into 4 equal portions, and consume one each day with my lunch. And the best part is the amazing nutrition. Because of the Cod Liver you wind up with an abundance of sometimes hard to get nutrients, like Vit D.
Listening 24 Nov 2024. I am a strict CARNIVORE, and don't take any supplements, or use vinager etc. I'm metabolically healthy with great blood work, excellent weight, etc. I only drink water. Into my 3rd year and loving it. I'll NEVER GO BACK TO CARBS, SEED OILS, PROCESSED FOODS!!!
I cook goat liver till rare, I have 70g/2.5oz of that once a week, I just cook it in a pan using butter and pure Himalayan pink salt. The problem I see with some people not liking liver, is that they cook it till it's well-done/medium. In my opinion, that's a bad idea, rare/even blue rare is more desirable. I also eat 200g of lamb hearts rare as well everyday with 100g of beef lungs cooked rare. To be honest, organ meats is what I grew up eating. So I love it lol. I eat that with 100g of sardines in brine straight out of the tin and 550g of beef brisket cooked medium rare everyday.
Thank you SO much for the recipe! I've never been a fan of liver, but your family recipe intrigued me. I am now a fan, at least of this recipe. I appreciate your videos, wisdom, and encouragement! You have made an incredible impact in my food journey and I am forever grateful!
I was just thinking of a good liver pate' recipe the other day. Will give it a try. Just had liver fried up in the pan last night. Craviung it. Must be something I need.
If you add the brandy to the pan (at the end of cooking the liver) and let it boil for 30 secondes, the alcohol will evaporate, but the flavor will be preserved in your pâté.
I buy ground beef from Force Of Nature, Ancestral. Ancestral means they include the heart and the liver in the grind. The liver taste is still noticeable to me so I either mix it 50-50 with some ground pork or I go heavy with some cheese on top, or both. It is the only way I am able to get liver down.
I think black pudding must rival liver for nutrients. Black pudding is basically congealed blood mixed with small chunks of fat and some cereal to add bulk. The sausage is then cooked to preserve it. You can eat it cold but I prefer it cooked which makes it softer. It's delicious fried with bacon and eggs
Thank you so much for your mom’s liver patè recipe. I don’t think I ever wrote down my mom’s recipe but by the sound of it, it’s almost the same. I don’t think she added the egg. I miss chicken livers and cannot find any store brand here in SC. Happy Holidays!
Love the recipe. The first thing I thought of was to add anchovies instead of salt. Anchovies are fatty and accomplish the micronutrients you noted from fish.
Doc, thanks for this video! What do you think about Marty Makary as head of FDA? I looked at his diet book table of contents and there is very little meat dishes and no red meat in his recipes. I thought they were going to focus on the science, but apparently he thinks the science favors plant-based foods.
I love cod liver in its own fatty cod liver oil! 😋 I love chicken liver pâté too and I already have a recipe (I have a lot more butter in mine and sometimes add cream), but maybe I’ll try your mother’s recipe with boiled egg too, thank you! 🙏
Dr. Cywes.. since you asked.. Carnivore diet.. My Teeth finally calmed down and if I'd started earlier (20 Years earlier), they would of HEALED. I Brush and swish every day with Chlorine Dioxide.. 4 Drops of each reactant, with 1 Oz water added. Wow.. whitening is amazing.. and total calmness. Gums are Pink now, although teeth are mostly gone. Been a long battle, here I am age 70, going to fork out $50K (A new Car) for a Full Rack of titanium and Cubic Zirconia (Fake Diamond!) teeth. An expense some would like to avoid!
Dear Dr. Cywes, can you please make a video about your observations and opinion on consumption of cocoa as part of low-carb diet? E.g. would regular consumption of 99% chocolate bars be a good idea or bad? Is it beneficial or harmful, or perhaps a don't-care choice similar to most veggies as you've said?
Hi doc thank you for educating us on the proper human diet and thank you also for the recipe. Wondering if the people in US know skilpadjies we have them every weekend think it's a great addition to our carnivore diet!
Thanks for the recipe. Who doesn't love pâté? Also, thanks for mentioning your philosophy regarding vegetables. I was missing them and found that adding some back in hit the spot. Have you tried Zbiotics? It prevents hangovers by some kind of action on the toxins in alcohol that make one feel so bad the next day. It's taken before one begins to imbibe. Haven't tried it myself but it comes highly recommended from friends who know. Thanks again. ~ Lisa
Dr Cywes I am someone who experiences high blood sugar and increasing A1C on low carb after several months on it but benefit in every other area. I found that going back on carbs relieves it but then GERD and weight starts coming back on. What would be a good protocol to add carbs to avoid the rise in A1C? Should I have carbs once a week, once every 2 weeks? Any ideas? If you make a video about it that would be awesome!
During my journey, I've experienced similar issues with my A1C. I've noticed that I don't need as much protein as I originally thought and make sure to add fat along with it. Too much protein will definitely cause one's liver to turn that excess into glucose. Hope this helps.
Dr will generally tell you to have a small to medium glass of milk once a day 2 or 3 times a week to get your carbs in. 100% carnivore will stress your liver to turn protein into carbs. So his recommendation is to get a few carbs through milk
Ok..I’m gonna jump out here with a non culinary..no skill way to eat sardines that is better than eating straight out of the can. I buy King Oscar packed in water. Drain completely. Add 1 tsp bacon grease & 1 tbsp of tallow or 2 tbsp butter to frying pan..get it hot. The butter may caramelize a little but that’s ok. Throw the sardines in and chop with the end of a spatula and “fry” briefly. I do add a little salt because these water packed sardines are salt free. This way you control the amount of salt. This is delicious served with eggs fried in bacon grease. And for me..a cup of pipping hot coffee. You will never think of sardines in the same way as sardines straight from the tin again. I call this sardine scramble..it has no eggs but is all scrambled up. Cheers..
Are you concerned of copper levels, especially with beef liver? I grew up on liver pâté (eastern European grandmother) so I love it, though my wife is mortified at the thought of eating it
So you use fish oil. We took a high quality cod liver oil for decades but recently swore off of it. Fish oil that is high in EPA and DHA goes rancid at room temperature. Have you ever wondered why it comes from cold water fish that are found in waters from 32⁰F to 50⁰F? Because it's antifreeze for those fish. At room temperature fish oil becomes rancid and even more so in our 98.6⁰F bodies. Think about it and read the book that discloses the research. The book is called The PEO Solution. I dare you to read it. Again, my wife and I stopped taking cod liver oil that we took for decades. I'm convinced that taking it contributed to the inflammatory health problems I've been experiencing. I'm anxious to see if things improve after being off it for 4 months.
Liver pate: 1 lb of liver; stir-fry 1 small onion,1 carrot, some garlic and let it cool, Add 1 lb of fried liver (any liver) ,1,5 oz of brandy , 1/3 Cup of whipping cream (or some butter) , nutmeg, salt ,black pepper. Blend it all. It comes out quite liquid. Cool it in the fridge it becomes soft solid.
Love you Doc, but in your liver paté recipe.... curious... did you realize how many ingredients you had to ADD to the liver so you wouldn't taste it????? I'll take the NZ Liver supplements instead of all those extras I don't eat because I'm a *Carnivore* THAT SAID my Dachshund loves his protein rich lean ground beef & pork with finely ground eggshells and calf liver. 90% protein, 10% the rest.
Dr. Cywes.. please comment on Niacin.. the Full Hot Red Face and Body Flush is Amazing! Has to majorily flush the capillaries. I Like it!! I take it every morning before exercising.. Also, could you maybe give some guidance on using those $40 keytone breathalyzers regarding Carnivore diet. I've crashed a few times, and if there was a way to proactively know before hand (Night before?), I should be able to avert. When it hits, I microwave a small rice cup (starch) loaded with butter. Problem that takes a couple hours to fully get back, often including an hour nap.
Dr. C.. One more supplement which might be useful.. Just to help clean out the brain tissue while the brain parasites die from carnivore lack of carbs/fermentation. Do you have an Opinion of Methylene Blue? Appears to be some correllation with a Feeling Great Day, which is my goal.
Should I eat high fat if I’m good on 72 hr fast and ketones consistent 2.5 + Need to lose 60 more lbs Honest question ❓ Why add fat if goal is to burn your body fat ❓
Came to think of something: Fat is like cash. Always good to have but too much for too long? Not perfect. Protein is like gold in a Swiss vault. Very good, but impractical for daily shopping. Carbs is like... credit. Ok sometimes, but too much or for too long? Disaster.
eggs, dairy and liver get their micronutrient contents from the same industrialized plants though. small wild caught fish is fine as far as i understand.
I'm 75 years old
I grew up in France and I remember that my mother would give cooked egg yolks and veal liver to my baby brother as his first solid food❤️
I and my four siblings were strong and healthy
Recently I found out that onions were causing the pain in my joints and being on the carnivore diet for almost 2 years, the elimination of onions have almost eliminated the pain in my joints from arthritis...
Raw or cooked onion?
Found the same thing myself cooked or raw. Garlic or Spring Onions are fine though
One thing I love for its taste and texture is ox tail. When you pressure cook it it turns into a tender fatty meal that I much prefer over rib eye steak. Most steaks these days are too lean and you just can't get the fat content or the butcher trims any fat off because lean meat sells better. With the ox tail the fat is embedded into the tail so it's impossible to trim the fat off. When pressure cooked the flesh just melts in your mouth. It's cheaper too if you can get it before it's snapped up in the butcher's shop by people in the know. I have to pre-order it to make sure I get some. And it's very satiating.
Same with dogs - if they've only ever had kibble, then they can be iffy with real meat.
Best to raise them on raw food from day one, and avoid the carbs and seed oils in the kibble
I fed my last dog food diet, he lived to 17 years old and was never sick!🥰 It’s species appropriate, dogs DNA is almost identical to wolf. What a wolf eat raw pray.
Agreed!
Canned sardines with cream cheese and some flavorings (Worcestershire sauce, capers, etc.), homogenized with an immersion blender: pretty tasty, but it’s tempting to put it on bread or something similar. Perfectly okay eaten by the spoonful though!
put it on bacon and roll it up!
@@Free_Indeed1234
You are definitely speaking my language when you talk about bacon
Are blending all of that including the sardines? I give my dog sardines but haven't bridged that gap for myself 😅
I hate to hear what I need to start eating but I know I need to do it. Fk
Yer but it comes in a Can , might what to rethink that !.
Thank you Doctor for sharing your knowledge! One of my favorite recipes using sardines is sardine salad. I use Canned sardines mixed with 4 boiled eggs some salt and paper for taste and mayo ( preferably homemade from olive or avocado oil) you can also add green onion, mix everything, and enjoy!
Soak your beef liver on whole milk for about at least 30 min before frying/ cooking to remove the gamey like taste.
We adore that taste😊
Great suggestion
I usually use heavy cream
Always tasty
❤Thank you so much for sharing your Mother's rwonderful ecipe for Liver Pate' And for all the other Most Helpful Teachings and Guidance. God bless you, Dr. Cywes, and your Family. ❤
Love the recipe for the pate. I normally place 1 lb of chicken livers in a small pot, add 1/2 cup of olive oil and 2 Tablespoons of ghee, cook at low heat boiling softly. Use it as the principal meat in my meal, add steamed vegetables. Salt and pepper of course.
Perfect
Chicken livers wrapped in 1/2 slice of bacon. Baked in oven at 350. Turn once while checking doneness.
Excellent as usual Dr. Thank you! I have a recipe for a small fish salad that I eat on a daily basis and I share it here. 1 can Mackerel (in water) @15oz drained. 1 can Sardines (in water) @ 4.4 oz drained. 1 can Icelandic cod liver (in it's natural oil) 6.7 oz. I mix all the fish together in a bowl with the cod liver, and all of the oil. Since the fish was in water, it is somewhat dry. But the oil from the cod is fantastic for this. The taste is amazing. For spice? Just some Redmond salt. I divide this into 4 equal portions, and consume one each day with my lunch. And the best part is the amazing nutrition. Because of the Cod Liver you wind up with an abundance of sometimes hard to get nutrients, like Vit D.
In Germany we eat liver roasted, topped with glanced onions and apples.
Listening 24 Nov 2024.
I am a strict CARNIVORE, and don't take any supplements, or use vinager etc.
I'm metabolically healthy with great blood work, excellent weight, etc.
I only drink water.
Into my 3rd year and loving it. I'll NEVER GO BACK TO CARBS, SEED OILS, PROCESSED FOODS!!!
Excellent
11mths Carnivore. Never going back.
I'm 63 and feel like 33
I cook goat liver till rare, I have 70g/2.5oz of that once a week, I just cook it in a pan using butter and pure Himalayan pink salt. The problem I see with some people not liking liver, is that they cook it till it's well-done/medium. In my opinion, that's a bad idea, rare/even blue rare is more desirable. I also eat 200g of lamb hearts rare as well everyday with 100g of beef lungs cooked rare. To be honest, organ meats is what I grew up eating. So I love it lol. I eat that with 100g of sardines in brine straight out of the tin and 550g of beef brisket cooked medium rare everyday.
Thank you SO much for the recipe! I've never been a fan of liver, but your family recipe intrigued me. I am now a fan, at least of this recipe. I appreciate your videos, wisdom, and encouragement! You have made an incredible impact in my food journey and I am forever grateful!
I was just thinking of a good liver pate' recipe the other day. Will give it a try. Just had liver fried up in the pan last night. Craviung it. Must be something I need.
My dad cooked beef tongue and made liver pâté and didn’t make me eat them but offered them to me. I still eat both occasionally.
My 2 all time favs
Great condiment Mark
Same here. Love them
If you add the brandy to the pan (at the end of cooking the liver) and let it boil for 30 secondes, the alcohol will evaporate, but the flavor will be preserved in your pâté.
I buy ground beef from Force Of Nature, Ancestral. Ancestral means they include the heart and the liver in the grind. The liver taste is still noticeable to me so I either mix it 50-50 with some ground pork or I go heavy with some cheese on top, or both. It is the only way I am able to get liver down.
I think black pudding must rival liver for nutrients. Black pudding is basically congealed blood mixed with small chunks of fat and some cereal to add bulk. The sausage is then cooked to preserve it. You can eat it cold but I prefer it cooked which makes it softer. It's delicious fried with bacon and eggs
Thank you so much for your mom’s liver patè recipe. I don’t think I ever wrote down my mom’s recipe but by the sound of it, it’s almost the same. I don’t think she added the egg. I miss chicken livers and cannot find any store brand here in SC.
Happy Holidays!
Back in the day,my mom would cook the beef liver with wine instead of Brandy
Love the recipe. The first thing I thought of was to add anchovies instead of salt. Anchovies are fatty and accomplish the micronutrients you noted from fish.
Had some for the first time today. I was pleasantly surprised 😋
@stephaniecatena7966 nice
Perfect. Some places hard to get
Dr. Robert what about Avocado ???? Low Carb, High Fibre, Omega's ???? what do you think ???? 🥑🥑🥑
No issue w avos
I use a little cream in my chopped liver. I don't do alcohol.
Doc, thanks for this video! What do you think about Marty Makary as head of FDA? I looked at his diet book table of contents and there is very little meat dishes and no red meat in his recipes. I thought they were going to focus on the science, but apparently he thinks the science favors plant-based foods.
That is scary!😮
There are better qualified folks imho
Very important to share recipes that kids will learn to like.
I love cod liver in its own fatty cod liver oil! 😋 I love chicken liver pâté too and I already have a recipe (I have a lot more butter in mine and sometimes add cream), but maybe I’ll try your mother’s recipe with boiled egg too, thank you! 🙏
I really appreciate your commercial so much more than some random yt ad blaring. This is important for me since I watch your vids a lot. Ty
Thank you
Thank you Dr. Sywes for sharing your mom’s liver pâté recipe 🙏
Dr. Cywes.. since you asked.. Carnivore diet.. My Teeth finally calmed down and if I'd started earlier (20 Years earlier), they would of HEALED. I Brush and swish every day with Chlorine Dioxide.. 4 Drops of each reactant, with 1 Oz water added. Wow.. whitening is amazing.. and total calmness. Gums are Pink now, although teeth are mostly gone. Been a long battle, here I am age 70, going to fork out $50K (A new Car) for a Full Rack of titanium and Cubic Zirconia (Fake Diamond!) teeth. An expense some would like to avoid!
@markhall3434, "4 drops of each reactant"? I would like to understand what you're meaning, but I don't. Would you explain more, please? Thank you!
Thank you for sharing your heritage recipe👌🏻
Dear Dr. Cywes, can you please make a video about your observations and opinion on consumption of cocoa as part of low-carb diet? E.g. would regular consumption of 99% chocolate bars be a good idea or bad? Is it beneficial or harmful, or perhaps a don't-care choice similar to most veggies as you've said?
Thank you for this recipe.
Sounds delicious. Going to try it ! ❤
Taste is acquired. In some parts of the world bugs of almost all kinds are prized and enjoyed. 😮
Hi doc thank you for educating us on the proper human diet and thank you also for the recipe. Wondering if the people in US know skilpadjies we have them every weekend think it's a great addition to our carnivore diet!
Thanks for the recipe. Who doesn't love pâté? Also, thanks for mentioning your philosophy regarding vegetables. I was missing them and found that adding some back in hit the spot.
Have you tried Zbiotics? It prevents hangovers by some kind of action on the toxins in alcohol that make one feel so bad the next day. It's taken before one begins to imbibe. Haven't tried it myself but it comes highly recommended from friends who know. Thanks again. ~ Lisa
Great but i never intend to!
What is your opinion of eating seaweed to get iodine?
fish eats seaweed, you eat the fish. the human digestive tract isn't made to digest seaweed.
Dr Cywes I am someone who experiences high blood sugar and increasing A1C on low carb after several months on it but benefit in every other area.
I found that going back on carbs relieves it but then GERD and weight starts coming back on. What would be a good protocol to add carbs to avoid the rise in A1C?
Should I have carbs once a week, once every 2 weeks? Any ideas? If you make a video about it that would be awesome!
During my journey, I've experienced similar issues with my A1C. I've noticed that I don't need as much protein as I originally thought and make sure to add fat along with it. Too much protein will definitely cause one's liver to turn that excess into glucose. Hope this helps.
Dr will generally tell you to have a small to medium glass of milk once a day 2 or 3 times a week to get your carbs in. 100% carnivore will stress your liver to turn protein into carbs. So his recommendation is to get a few carbs through milk
Are the ketones okay for gastric bypass patients? You pointed out to protect the stomach.
Ketones are great after rygb
Thank you I am going to make the liver for condiment
Thanks Doc. Can you please direct us to the pate recipe?
Ok..I’m gonna jump out here with a non culinary..no skill way to eat sardines that is better than eating straight out of the can. I buy King Oscar packed in water. Drain completely. Add 1 tsp bacon grease & 1 tbsp of tallow or 2 tbsp butter to frying pan..get it hot. The butter may caramelize a little but that’s ok. Throw the sardines in and chop with the end of a spatula and “fry” briefly. I do add a little salt because these water packed sardines are salt free. This way you control the amount of salt. This is delicious served with eggs fried in bacon grease. And for me..a cup of pipping hot coffee. You will never think of sardines in the same way as sardines straight from the tin again. I call this sardine scramble..it has no eggs but is all scrambled up. Cheers..
Are you concerned of copper levels, especially with beef liver?
I grew up on liver pâté (eastern European grandmother) so I love it, though my wife is mortified at the thought of eating it
Excellent recipe
Does that recipe work well for cod liver?
So you use fish oil. We took a high quality cod liver oil for decades but recently swore off of it. Fish oil that is high in EPA and DHA goes rancid at room temperature. Have you ever wondered why it comes from cold water fish that are found in waters from 32⁰F to 50⁰F? Because it's antifreeze for those fish. At room temperature fish oil becomes rancid and even more so in our 98.6⁰F bodies. Think about it and read the book that discloses the research. The book is called The PEO Solution. I dare you to read it. Again, my wife and I stopped taking cod liver oil that we took for decades. I'm convinced that taking it contributed to the inflammatory health problems I've been experiencing. I'm anxious to see if things improve after being off it for 4 months.
"I dare you to read it" 🙄just dropped it off my list of things to read.
Liver pate: 1 lb of liver; stir-fry 1 small onion,1 carrot, some garlic and let it cool, Add 1 lb of fried liver (any liver) ,1,5 oz of brandy , 1/3 Cup of whipping cream (or some butter) , nutmeg, salt ,black pepper. Blend it all. It comes out quite liquid. Cool it in the fridge it becomes soft solid.
Love you Doc, but in your liver paté recipe.... curious... did you realize how many ingredients you had to ADD to the liver so you wouldn't taste it????? I'll take the NZ Liver supplements instead of all those extras I don't eat because I'm a *Carnivore*
THAT SAID my Dachshund loves his protein rich lean ground beef & pork with finely ground eggshells and calf liver.
90% protein, 10% the rest.
Do wild cod livers count?
In terms of an iron source?
Dr. Cywes.. please comment on Niacin.. the Full Hot Red Face and Body Flush is Amazing! Has to majorily flush the capillaries. I Like it!! I take it every morning before exercising..
Also, could you maybe give some guidance on using those $40 keytone breathalyzers regarding Carnivore diet. I've crashed a few times, and if there was a way to proactively know before hand (Night before?), I should be able to avert. When it hits, I microwave a small rice cup (starch) loaded with butter. Problem that takes a couple hours to fully get back, often including an hour nap.
Hey doc im starting a 48 hour fast. Is there a way i can safeguard my lean body mass during that time? Thanks
Fried eggs, boiled eggs, egg salad, eggs in soups, eggs in stair fry veggies, …………
will it be a normal finding to have a ketone of 3+ in urine if in carnivore/keto diet?
I always thought alcohol was bad for liver😅
Chronic excess yes. Occasional not so much
@robertcywes2966 I was actually being sarcastic but nice to get a reply and keep the great content coming
I love Ican Icelandic cod liver. One can a week. 😋
Dr. C.. One more supplement which might be useful.. Just to help clean out the brain tissue while the brain parasites die from carnivore lack of carbs/fermentation. Do you have an Opinion of Methylene Blue? Appears to be some correllation with a Feeling Great Day, which is my goal.
Should I eat high fat if I’m good on 72 hr fast and ketones consistent 2.5 +
Need to lose 60 more lbs
Honest question ❓
Why add fat if goal is to burn your body fat ❓
Are chicken livers preferred because they are not so strong tasting?
You don't say whether the liver is cooked or raw when mixed as a condiment. And are the other ingredients cooked too?
Thank you
How about liver capsules?
Good to know
Came to think of something:
Fat is like cash. Always good to have but too much for too long? Not perfect.
Protein is like gold in a Swiss vault. Very good, but impractical for daily shopping.
Carbs is like... credit. Ok sometimes, but too much or for too long? Disaster.
eggs, dairy and liver get their micronutrient contents from the same industrialized plants though. small wild caught fish is fine as far as i understand.
Holly crap...Just don't drink alcohol.
bro i cant eat liver, its disgusting
Hello 😊
“We use no supplements…” well, we use fish oil and iodine. That’s not a supplement? And keto liquids too you have to
is the chicken liver or pork liver as good as beef liver?
Lambs liver is less strong in flavour and the texture is less gritty