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 2

post #21 of 198
I'm only half watching this thread, but I do know that at the bottom of this article
http://www.westonaprice.org/basicnut...itaminb12.html
they say to avoid spirulina, as it blocks b12 absorption. Oh...and the NY is good for all the b vitamins, except 12. Sorry if this has been addressed. Just wanted to mention it in case anyone is esp. interested in b12.
post #22 of 198
I am getting a whole, pastured beef liver today from our cow that is being butchered. I am planning on making liver sausage with it. Do you think eating liver sausage every day would count too? Or does it have to be raw?
post #23 of 198
Quote:
Originally Posted by RAF View Post
I am getting a whole, pastured beef liver today from our cow that is being butchered. I am planning on making liver sausage with it. Do you think eating liver sausage every day would count too? Or does it have to be raw?
Gale Force had said that cooked liver was ok as well...so I would assume that liver sausage would count. At least I think so as I was planning on using braunschweiger for part of mine.
post #24 of 198
Sorry to ask a really stupid and perhaps a little rude question but:

how on earth do you eat raw liver?? It must be disgusting surely!!

Seriously, I'm interested bc I notice a HUGE difference in my depression if I take a B12 tablet. So I am genuinely interested in this.
post #25 of 198
I think we should probably try to use an unfortified BY or NY for this.

Anyway, I choked down 2 tbs. of by in yogurt, and sliced off 3 ounces of frozen liver and ate it raw and mostly frozen.

For this experiment, the liver is every day, not just 3 times/week, right?

- Kittymom
post #26 of 198
I may be in for this challenge, but I'm not sure I can handle the liver raw. I like it cooked just fine (just finished chicken livers & onions for lunch- my toddler went crazy for it ) so I suppose that might be a compromise I can do.

I've taken Emergen-C on a somewhat regular basis and the b-vitamins always pep me up. They are like magic I swear, but I'm trying not to take any "supplements" besides CLO and sticking to whole foods instead. Besides that, I started feeling kinda yucky after taking Emergen-C daily for a few weeks and then felt fine when I stopped.

Should I worry about taking CLO daily and eating liver regularly? I mean, because of the Vitamin content of both. I know there is such controversy, but between the 2 that would be ALOT of Vit A. Maybe I should do the Brewer's yeast instead?
post #27 of 198
Quote:
Originally Posted by Gale Force
The liver 3x week does something similar (and some of you should still do that), but for people who can't, the supplements could work.
I think it's just 3x/wk...

Not so sure I'd be up for every day!
post #28 of 198
In terms of liver raw, I had raw placenta (my own ) frozen in smoothies - I couldn't tell it was there either. So, maybe freeze your liver in chunks and try it blended with kefir, raw milk, honey, and frozen fruit. Hmm ... I might have to try that.

If the liver came from a 100% grass-fed steer, would it be safe to consue raw?
post #29 of 198
Thread Starter 
I would probably do the smoothie approach with raw liver too. I've never had raw liver but MyLittleWonders and I met an interesting fellow at the Organic Pastures press conference who is very adventuresome in the raw meat department. I need to contact him.

This all started with me telling people to try liver 3x week, but every day would be interesting too. I just think it will be interesting to see what this does to all of us. We could have so much energy that we post up a storm or the board could be dead because we're all cleaning the pantry.
post #30 of 198
I am so wanting to join this! I have about 4 lb. of beef liver in my freezer. I have a major problem, though. Every time I defrost a package and think about eating it, I just cannot get it past my eyes into my stomach! I end up feeding it to the cats (who love it, btw!). Such a waste, I know! What am I to do? I just cannot fathom eating it raw, putting it into a smoothie, etc. The thought is almost enough to make me vomit. Help! I tried to get the butcher to grind it with my ground beef, but he was not able to do that. I need some ideas here.
post #31 of 198
He was quite adventuresome, huh?! (Have you ever contacted him? I've meant to and well, one day runs into the next.)

Okay, I bought some BY capsules tonight; for 3 caps, it has 10 grain, 650 mg. I'm confused by the label (I would have asked the owner but I had all 3 boys with my by myself, so we weren't long for chatting ). Here's what it says; my question will follow.

Thiamine 250 mcg
Riboflavin (b-2) 110 mcg
Niacin 670 mcg
b-6 50 mcg
folic acid 30 mcg
*Brewer's Yeast 1950 mg

So, are the b-vitamins listed *in addition to* what is found in the Brewer's Yeast itself? And, should I not take my B-complex vitamin if I'm taking the BY?

And, if I do 1 ounce of liver each day along with the 3 BY tabs, do you think I could stop the B-complex and the zinc supplements? I forgot to get liver tonight, but I'm going to get some in the morning and cut it into 1 ounce chunks to freeze, and then add a piece to my smoothie each morning.
post #32 of 198
I just had some more frozen raw liver. I don't have a lot of food in the house and I'm menstruating, so I figured I could use the iron.

I'm finding it quite palatable to just slice it frozen and eat the thick frozen slices. Since it is frozen, texture isn't a problem.

In NT, she does say we need to freeze liver and other beef for 2 weeks to kill parasites before eating it raw.

Also, she suggests soaking in lemon juice to remove "impurities." Since elsewhere in this board people have said that WP said toxins aren't stored in the liver, what impurities are removed that way and how important is it? This from organic grass fed cows.

- Kittymom
post #33 of 198
Thread Starter 
My eyes are starting to cross and I need to turn in.

gardenmommy -- just do a liver and onion recipe and make a big side salad or try on of these pate recipes floating around.

MLW -- I don't think you'll need those supplements and I don't know what it means with "BY" at the bottom of the label. My mom is gone with hers so I have nothing here to examine.

I have Geoff's contact info -- his friend who drives. I saw him 2 weeks ago at OP and need to get back to him. He said that Gregg might be moving out of Calif, so I want to try to contact Gregg before he's gone.

And just so everyone can cringe, Gregg has some stories involving green meat. He'll eat anything.
post #34 of 198
My dad could probably give this Gregg fellow a run for his money.
post #35 of 198
gardenmommy - I had the same problem you did. I was having flashbacks to Thanksgiving when my grandma would put the gizzards in the dressing and I'd HATE it when I accidentally eat a piece. I'd always try really hard to eat around it.

BUT - I decided to bite the bullet ahead of time and see if eating liver would even be a possibility for me. I made the Chicken Liver Pate recipe in NT and I actually LIKED it! So now I'm definitely game!
post #36 of 198
Quote:
Originally Posted by Gale Force View Post
I've never had raw liver but MyLittleWonders and I met an interesting fellow at the Organic Pastures press conference who is very adventuresome in the raw meat department. I need to contact him.
Have you read the work of Aajonus Vonderplanitz? -- "We Want to Live" and "The Recipe for Living without Disease?". He has several raw liver tonics in the latter book. Another thing you might be interested in looking into is "high meat" for depression. From "The Recipe for Living without Disease:

Quote:
High meat consistantly alleviates depression and often causes an attitude shift in people with "entitlement" issues, that is, the segment of society who feels hte world owes them something. Worries usually settle. Normally, those effects last from 2 to 60 days. People who suffer severe depression eat raw high meat as often as every other day.
post #37 of 198
I have a package of liver in my freezer someone in the PDX area could have...there is no way I can eat it..I will have to get the dry stuff...lol
post #38 of 198
Just as a side note, the most palatable way I have found to eat liver is actually raw. I just cut it up into small pieces and swallow them with some broth.... you can't really taste it but if the liver is nice and fresh it will have a smoky fine taste.... not livery at all. Liver is kind of like fish in that it only gets that taste as it starts getting old.
post #39 of 198
for those of you who are doing the freeze dried or the desiccated liver, are you doing those daily or are you also only doing those 3 X a week?
post #40 of 198
Thread Starter 
I'm going to take the freeze dried liver every day.

firefaery -- we should get your dad and Gregg together for a contest. Gregg told a story about putting a chicken on the counter so that it would reach room temperature. He forgot about it and went out of town. About five days later he returned to a nasty stench in his place. He ate it.
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