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B vitamin challenge: Brewer's Yeast and Liver products - Page 3

post #41 of 198
ewww GF...did he get sick? I think I would have vomited.
post #42 of 198
I tried chicken liver today for lunch...I couldnt eat it. I tried 2 bites but I am really big with textures and this is one I cant do. I guess I will stick to my liver tablets
post #43 of 198
I had liver for brunch earlier this week.

Today is day 2 without my B-complex capsule. I feel like crap.

I see we're mentioning brewer's yeast as a B vitamin source. How many vitamins are there in a bottle of beer?
post #44 of 198
Quote:
Originally Posted by Ruthla View Post
How many vitamins are there in a bottle of beer?
dh will be interested in this
post #45 of 198
I can't do cooked liver unless it's pulverized into pate. I too have texture/consistency issues. But pate, spread on buttered sourdough is very good.
post #46 of 198
: based upon my prior experiences in life I think the same is probably true for me. Although...my mom thinks that since she's tried all sorts of new things lately (read here: kombucha) that I owe her me trying beef liver and onions. I'm not sure that's going to happen...
post #47 of 198
Quote:
Originally Posted by MyLittleWonders View Post
I can't do cooked liver unless it's pulverized into pate. I too have texture/consistency issues. But pate, spread on buttered sourdough is very good.
Did you make a pate with the beef liver? What could I eat it on if I don't eat grains?

Thanks,
Jen
post #48 of 198
Quote:
Originally Posted by newcastlemama View Post
Did you make a pate with the beef liver? What could I eat it on if I don't eat grains?
I'm not mlw, but you could always have it on crackers - I'm thinking the flax crackers that firefaery makes (just ground flaxseeds, water, and some sea salt and spices). At least that's what we're planning on doing with our pate (I'm test-driving a recipe for a lady I know irl so I can give her some more hints).
post #49 of 198
alrighty then. I'll have to thaw some liver and give the pate a try. I just have these major issues surrounding it! I think part of it is from when I was a child; my mom would fix liver and onions and I *hated* it. It was all I could do to gag it down and not let it come back up! I also just picked up several whole chickens today, so maybe I can try to make some pate with chicken liver. I wonder which would be the milder to try first.
post #50 of 198
Gale Force, I have a very good friend whose sister and BIL are missionaries in Morrocco. When they first got to Morrocco, they went to the market and bought a fresh chicken (they get them truly fresh: you pick out the bird you want, and the guy chops off the head, and away you go with your next meal). Well, for whatever reason, they didn't eat the chicken immediately. Refrigeration is somewhat chancy, so apparently the bird was rather past its prime when they checked in on it again. The couple decided to throw it out/feed it to their dogs. Their live-in nanny said, "NO, we can cook it and eat it!" The nanny took the chicken, cooked it in the pressure cooker for awhile, and presented it for dinner. The missionary couple, knowing that just a short while earlier, the chicken was green and slimey, was extremely hesitant to eat it. However, they decided that they needed to, in order to not offend their nanny. Apparently, they've survived, as they just went back for a second term.
post #51 of 198
Quote:
Originally Posted by Gale Force View Post
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.

Yeah, my dad's pretty hardcore but I'm not sure he'd do that. He's eaten meat that was months old out of the fridge and fuzzy, and buttered over mold almost daily. He just says that he doesn't want to waste it. It's hilarious because he isn't quite sure what went wrong when he gets a stomach ache.
post #52 of 198
When I was pregnant with my first, we were visiting dh's parents (who worry about absolutely everything, wasting a single drop of food and dying of food poisoning--however, come to think of it, they worry about none of the things I do!) and his mom had made and saved for our visit some pork-chops a week before we arrived. We had been there probably 4-5 days, and she "threatened" to serve them. We have the week rule here (I throw it out if its been over a week). As a nervous first time mom-to-be, I kind of freaked. I forget how we smoothed over the situation, but I am sure they ate them after we left when they had been sitting in the fridge for over 2 weeks! Not so gross as mold, but I don't understand how they eat anything before it goes bad. Their fridge is packed and has at least 5 times as much crammed in as ours.
post #53 of 198
So, are there any brand rec's for dessicated/dehydrated liver? Also, is Brewer's yeast always tablet, for some reason in my head it is a powder. Couldn't you add it to smoothies and stuff in that form?
post #54 of 198
Quote:
Originally Posted by ConsCathMamma View Post
So, are there any brand rec's for dessicated/dehydrated liver? Also, is Brewer's yeast always tablet, for some reason in my head it is a powder. Couldn't you add it to smoothies and stuff in that form?
I am taking the SOLGAR brand because some other moms on here said they recommended it
post #55 of 198
Quote:
Originally Posted by gardenmommy View Post
I also just picked up several whole chickens today, so maybe I can try to make some pate with chicken liver. I wonder which would be the milder to try first.
Having had beef liver in things and the chicken liver pate - I think that the chicken liver pate is milder and ime that's what I'd go for first.
post #56 of 198
I am going to take the first step and actaully PURCHASE instead of look at the GF beef liver at the meat market. I have been feeling pretty bad the past couple days--really stiff and sore.
post #57 of 198
Thanks Pamered mom. I'll make some pate out of the liver this week. I have a chicken in my fridge that is slated for crockpot on Monday. I have all the giblets. Any suggestions for the neck (which I usually throw in for stock) and heart?
post #58 of 198
So, we made our homemade liverwurst yesterday. It is pastured beef liver, ground beef, ground beef heart, beef suet, onions and a bunch of spices. I tried some this morning on a bagel with some cream cheese. It isn't bad for liver, but it will still take some getting used to. We have tons of the stuff (from 9 pounds of liver), so I hope I can find many uses for it. We also eat raw liver in smoothies, and the kids really like it that way.
post #59 of 198
Thread Starter 
I got my supplements and started.

Rebekah -- 9 pounds! Wow
post #60 of 198
Quote:
Originally Posted by newcastlemama View Post
I am going to take the first step and actaully PURCHASE instead of look at the GF beef liver at the meat market.
It took me a minute to realize that GF wasn't "gluten free" in this context. I was wondering how on earth beef liver could have gluten in it when I realized you probably meant the liver comes from a grass fed cow!

Of course, you could also have been talking about something in Gale Force's kichen.
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