or Connect
Mothering › Mothering Forums › Natural Living › Nutrition and Good Eating › Traditional Foods › B vitamin challenge: Brewer's Yeast and Liver products
New Posts  All Forums:Forum Nav:

B vitamin challenge: Brewer's Yeast and Liver products - Page 6

post #101 of 198
Where did you get your stuff Carey?
post #102 of 198
Thread Starter 
My energy is pretty decent but I've been under a lot of stress, so it's hard to know what it would be like without the stress. The fact that I have not had a breakdown is probably a pretty good sign.
post #103 of 198
Thread Starter 
I posted about the B vitamin challenge on the Naturally WAHMs website. Scroll down on the page. Well, I didn't mention our thread...
post #104 of 198
Quote:
Originally Posted by cobluegirl View Post
Where did you get your stuff Carey?
I got mine here. I actually started DH on them today because he is working 7 days a week for the holiday season because he owns a retail store.
post #105 of 198
thanks...I was actually thinking about dh too..hehe
post #106 of 198
I haven't been brave enough for the liver, but I wanted to comment on the Brewer's Yeast. I have used it each time I was pregnant and while breastfeeding and feel that it kept me healthy and feeling good. I have also used it when feeling stressed/depressed and it really works wonders. I use the "Brewer's Yeast Buds" from Lewis Labs http://www.lewis-labs.com/products/brewersyeast.htm and although a bit yucky, it's by FAR the best tasting and dissolving one that I have tried. I highly recommed this brand. My stress/depression regimen is: 2-3 oz of unsweetened cranberry or grape juice in a cup or jar that has a tight-fitting lid. Add 2 T of LL Brewer's Yeast Buds. Add 1 T Pure Synergy or other good green food. Fill cup with water (total 4 oz), put lid on, and shake a LOT (clumps of Brewer's yeast are YUCKY). I usually down a T of cod liver oil right before I swig down this concoction.

I first got interested in Brewer's yeast after reading Adelle Davis (recommended by my mom) and didn't think I could stomach it. It's really not that bad, and you get used to it quickly. Definitely worth it!

My mom gave me brewer's yeast, cod liver oil, blackstrap molasses, and raw milk when I was a child, and I have always been very healthy!

Oh, and 2 of my kids will actually eat the brewer's yeast off of the spoon--go figure!
post #107 of 198
Ok, I'm ready to restart this again, I soooo need it. Will y'all keep me honest?

Got several lbs of pastured beef liver in freezer ready to grate into kefir or yogurt, my preferred way of tossing it down.

What's my goal? An oz./day?
post #108 of 198
I haven't been doing too well with the liver. For some reason, all the stores in my area have been out of it (the only kosher brand of liver available around here) for the past couple of weeks. And then money was incredibly tight and all I had was a GC to a certain supermarket that doesnt' carry BY or NY, so I bought another package of B-50 complex.

I'm still not sure what's happened to AF. She was due about 3 weeks ago, and it feels like I've had PMS for the past month. Pregnancy is NOT a possibility right now unless the normal rules of sexual reproduction (namely the sex part) have been suspended.
post #109 of 198
I slacked off a bit recently, too, as my entire family has been sick since Thanksgiving. . . . Now that I'm feeling better, I'm trying to get back at. I can say that the few weeks that I did it I felt so much better that I got myself some dessicated liver tables and am taking them every day or every other day.
post #110 of 198
I am taking the Adrenal Complex stuff from Dr. Ron's...it has the liver and some other things in it....
post #111 of 198
I have tried all forms of liver. strangely a day that goes by and I don't eat it i don't feel as good as when i do. I firmly believe in the power of food... the most happy natural high i ever felt was after eating the liver raw from a freshly killed deer... (and some of it's stomach contents) . Lol. im not sure if it was the combination but i felt a rush, like a natural drug.... and it was happiness. So strange that food can have such power over you. Personally i would pay to get liver raw rather than frozen. I would rather have most of the enzymes and everything still in tact than to have it frozen and cause bloating from lack of digestive acids.... I have little fear of parasites. Also though however, if you make your meal of liver... it's realy low on fat. You should eat some kind of fat with it i think
post #112 of 198
Also .... when you eat it raw, supposedly broth helps you secrete more digestive juices.... and attracts them to whatever your eating. it is called colloidal. water loving... i read that from the weston price website. of course im not sure if it works with raw food as well as cooked though. Also i think sauerkraut brine is also good to use.
post #113 of 198
Thread Starter 
I've slacked too but have some liver in the fridge. We are all out of our own beef liver and had to buy some at Whole Foods. I'm also out of the freeze-dried liver.

Thanks for the BRewer's Yeast recommendation, Morwenna.

Jane -- I think you should have some extra for a week or two, maybe a pound or more a week.
post #114 of 198
Quote:
Originally Posted by gardenmommy View Post
I am going to try making a pate with my chicken liver. Any ideas for what to do with the heart? I also have some other unidentified organ. I'm guessing maybe a kidney? Haven't a clue! I should ask my mom, she'd know for sure.
You may have found a recipe for heart already, but if not, just turn it inside out, slice off the funny stringy bits and wash it, then slice and batter in egg and cracker crumbs like chicken fried steak (if you are gf, I don't know what do use instead....tater flakes? and fry in butter....w/ salt and pepper and garlic/onion powder.

I've had elk heart several times this way, and it's better than you might think.

extremely tender and rather bland...can't help w/ the UFO (unidentified frozen organ) though...

I came in on this late and think I may have to jump on the wagon...I have a decent recipe for chicken liver if anyone interested...
post #115 of 198
Quote:
Originally Posted by Laurel723 View Post
I came in on this late and think I may have to jump on the wagon...I have a decent recipe for chicken liver if anyone interested...
I think it's safe to say that we're always interested in good recipes! Please do share.
post #116 of 198
Quote:
Originally Posted by Laurel723 View Post
can't help w/ the UFO (unidentified frozen organ) though...
post #117 of 198
Quote:
Originally Posted by Laurel723 View Post
You may have found a recipe for heart already, but if not, just turn it inside out, slice off the funny stringy bits and wash it, then slice and batter in egg and cracker crumbs like chicken fried steak (if you are gf, I don't know what do use instead....tater flakes? and fry in butter....w/ salt and pepper and garlic/onion powder.

I've had elk heart several times this way, and it's better than you might think.

extremely tender and rather bland...can't help w/ the UFO (unidentified frozen organ) though...

I came in on this late and think I may have to jump on the wagon...I have a decent recipe for chicken liver if anyone interested...

Hey Laurel, Thanks for the recipe. I'm away from home at the moment, but will certainly give this a try when I have those parts again. And, I still don't know what my UFO is, lol! It's been in the freezer so long now, I'll probably just thaw it and feed it to my dog (ducks as she types this!).

Glad to see you back on the board, I've missed your posts!
post #118 of 198
Take enough chicken stock to cook as much rice as you need for the fam (I make brown rice...fwiw).Skim the fat off (you'll want a fair amount-I don't measure-maybe 2/3 c for 4 people?) and use quickly cook the following:
as much onion as you care for (I use a whole, small, onion),diced as fine as you can
and
a clove of garlic.
Pitch the livers into the mix when the veggies are soft, (the liver cooks really quickly.)

Pour the chicken fat, livers and veggies over the rice and let it soak for a few minutes, and salt and pepper to taste.

Take it to work the next day, and laugh at the faces made when people ask what you're eating.

It's stupid simple, but I nearly live on the stuff when DH is at hunting camp. Reasonably healthy, and really pretty good, as long as you put veggie's in your chicken stock. Otherwise, you could probably dice up celery, etc and cook w/ the onion/garlic.

Instead of cooking in the fat, the first time I made this I simmered the liver in the stock then made the rice, and poured the fat and veggies over the top and stirred it in. That works too.

Did I mention it's low calorie, to boot?
post #119 of 198
Can I grate frozen beef liver into meatloaf or would that be weird? Thanks,
Jen

I know eating liver is "weird" but I mean the taste texture
post #120 of 198
A pound/week!!!! You've gotta be kidding me. I can only choke down an oz at a time...
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Traditional Foods
Mothering › Mothering Forums › Natural Living › Nutrition and Good Eating › Traditional Foods › B vitamin challenge: Brewer's Yeast and Liver products