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Monday, March 25, 2024 1:33 PM

Article from Weston A Price 
By Lynn Razaitis / July 29, 2005 

Since history began, liver has ranked about all other offal as one of the most prized culinary delights. Its heritage is illustrious-whether savored by young warriors after a kill or mixed with truffles and cognac for fine “Pates de Foie Gras” so write Margaret Gin and Jana Allen, authors of Innards and Other Variety Meats (San Francisco, 1974). 

Practically every cuisine has liver specialties. Some cultures place such a high value on liver that human hands can’t touch it. Special sticks must move it. The Li-Chi, a handbook of rituals published during China’s Han era (2008 C to 220A.D), lists liver as one of the Eight Delicacies. Throughout most of recorded time humans have preferred liver over steak by large margins, regarding it as a source of great strength and as providing almost magical curative powers. 


So, what makes liver so wonderful? Quite simply, it contains more nutrients, gram for gram, than any other food, in summary, liver provides; 

• An excellent source of high-quality protein 
• Nature’s most concentrated source of vitamin A 
• All the B vitamins in abundance, particularly vitamin B12 
• One of our best sources of folic acid 
• A highly usable form of iron 
• Trace elements such as copper, zinc, chromium; liver is our best source of copper.
• An unidentified anti-fatigue factor 
• CoQ10, a nutrient that is especially important for cardio-vascular function 
• A good source of purines, nitrogen-containing compounds that serve as precursors for DNA and RNA

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