chicken vs. beef liver - Mothering Forums

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#1 of 5 Old 07-12-2007, 04:12 PM - Thread Starter
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Is there a big advantage to one over the other? I don't mind chicken liver pate at all, but after reading an article on the WAPF site that listed the nutrients in beef liver and chicken liver (beef liver appeared to be way ahead), I was thinking about switching to beef liver. But according to several other sites, there aren't huge differences in most nutrients between beef and chicken liver--chicken liver has more of a few nutrients, and beef has more of a few. Is the WAPF article wrong (don't have a link, sorry)?

ETA: I found the article again and it was comparing 1 chicken liver to a lb of beef liver, so that's why the values are so different. But I still want to there any compelling reason to eat beef liver instead of chicken liver?
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#2 of 5 Old 07-12-2007, 04:19 PM
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For the nutrients I look at, beef liver is better, but chicken liver is still really good. I would definitely eat chicken liver if you like it better and if it would mean you'd actually eat it. I don't have a comparison with chicken liver, but here's something on Omega-3s and beef liver (grass fed versus grain) and on vitamins and minerals in beef liver.

Amanda Rose, author, Rebuild From Depression: A Nutrient Guide. Don't miss this opportunity to build a business telling friends about probiotic foods and grass fed meats: Beyond Organic Review.

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#3 of 5 Old 07-12-2007, 04:23 PM
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Well, one factor is that it's easy to get purely pasture raised beef or lamb liver, but next to impossible for chicken liver (it's very difficult to get 1 lb of pastured chicken livers, usually we just get the one liver that's in a whole pastured chicken, and even pastured chickens are fed grains).

On the other hand, I've heard that grains are a more natural diet for a chicken than they are for a cow.

We do eat quite a bit of naturally raised chicken liver that isn't really pastured, since it's more convenient (easy to pick up at the store, easy to cook and tasty to eat), but I would like to get more beef or lamb liver into our diets.
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#4 of 5 Old 07-12-2007, 06:29 PM
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I think it is almost impossible to have a fully pastured/free range/no grain chicken (I gathered this from a place who said they have the closest thing to it possible). Given that, do make sure it is organic (or otherwise aresenic feed free) chicken liver as the liver of the chicken accumulates the arsenic that is often used in chicken feed. I imagine you're not talking conventional anyway and may already know this but just in case!

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#5 of 5 Old 07-12-2007, 06:34 PM
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I just got some frozen pastured beef liver, and here is two ways to eat it without having to taste it (much). Cut a frozen piece into small chunks and swallow them like pills. With milk you don't taste any liver at all (plus it soaks in the milk in your stomach) Another is too stick some lukewarm broth in the blender and puree a small chunk of raw liver into it, add salt, and drink! Raw liver has a much more agreeable flavor than cooked, IMO. Plus it's SO good for you...
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