Thank you for this info about liver. We Love liver in this family. We get it locally at an organic farm - where we also get our "raw" organic, free range milk, chicken livers, beef and other good stuff.
What’s left out of this is that organ meats are high in purines which get converted to uric acid once consumed which for too many people leads to gout. Personal experience, flare ups are not fun. Thing is, it’s not just the flare ups - my experience and reading led me to eliminate most sources of elevated purines, even low doses, because even controlling for flare ups there can be a low grade inflammation in the joints.
What’s interesting to me is that the source of purines is equally important: research has shown that purines from plant sources ( asparagus 🤔) do not lead to elevated uric acid and certain critters are safe - 🤤 sardines and salmon/trout
The biggest disappointment, and was almost a killer, was learning that beer, and my beloved dark beers, were a tremendous source of purines ( brewers yeast {sigh} ) and within days of foreswearing beer I noticed a reduction in joint pain, esp knees. On the bright side, while I haven’t done an elimination comparison, my near daily consumption of bread, home made sourdough, doesn’t seem to be a problem. Speaking of yeast, some folk put a lot of stock into nutritious yeast, vegemite, etc., which are also high in purines.
I’ve been off allopurinol for a couple/several years without even a hint of gout related joint pain. Generalized OA, as well as bone on bone in my knees, well that’s a whole ‘nother story.
So, if you can tolerate organ meats, particularly minimizing the amounts, power to you - I won’t be elbowing in to join you.
Liver!!!! Detested the stuff (still do). My very first nite in Air Force basic they ran us into a chow hall and told us in those dulcet tones beloved of training instructors that we could have as much as we liked but HAD to clean our plates. Offered was some sick looking franks and what looked like pan fried steak which I got...and it was liver....and I ate every bite.
Lordy, grew up on liver&onions as a child. When I got married I made it clear, before the topic ever came up, the only use for livers (organ meats in general under MY house ( 🤣) was for fishing bait. Haven’t broken that rule going on 50+ years. Funny thing, after I left the household, I don’t think L&O ever was served again. Go figure 🤨
Not sure what the objection is. "Halal isn’t just about what food you eat but also how animals are treated during butchering. The process requires minimal suffering for the animal and reciting God's name as the animal is sacrificed."
To me this is much preferred to the 'American Way' of slaughter - a total horrendous torture chamber.
What's the problem with halal? They raise their animals humanely, and butcher quickly. I know a halal butcher and don't understand your objection. It's certainly more humane than most of the USDA plants where the animals are stressed and it's all assembly line butchery.
I just saw a interesting report about why Great white sharks numbers were dramatically reduced. After much observation, including teeth marks on the shark, it was discovered the shark was being killed by the whale for; the liver!
I had the same thought, DD. And I don't remember hearing such reports until recent years. I gather that at least in some cases, the orcas extract the liver, and leave the rest.
I used to like liver and onions fried up with some bacon when I was a kid. That's how my mom, God rest her soul, made it.
Unfortunately, since I became the chief cook and bottle washer around our house around 20 years ago I never got back into the habit. I need to reconsider that mistake.
I am apparently one of few humans who actually LOVES beef liver! My mother used to tell me what an odd child I was because I hated fried chicken & mashed potatoes, but liked liver & spinach! Actually, I didn't like the way SHE made "fried" chicken (it was never crispy) & mashed potatoes? I've always been a slow eater, so by the time I got to the mashed potatoes, they were like a cold little mountain on my plate! Too hot to eat first, so I'd start elsewhere, eating one item at a time, causing potatoes to be last. Yuck.
But, liver! I ate that with zeal! She only cooked it in butter, as nobody in our family was fond of onions. So, when I cook it for myself & our doggie (my husband will NOT partake), it's ONLY cooked in good butter. I learned from undercooking it for our doggie, that it is best to NOT overlook it. His is first to come out of pan, still pretty raw, then my portion is next. I'd noticed his was easier to cut up when barely cooked, so mine became JUST cooked through. Yum! The butter is key, too. I love Vital Farms salted butter & use plenty of it!
The other nice thing is that it's so inexpensive! I'm kinda hoping Dr Malone's article of today DOESN'T inspire TOO many folks to learn how tasty this actually is, because I'd expect prices to rise! That old supply & demand thing, y'know!
I TRY to eat this once a week or so, but husband who usually does grocery shopping long before I'm up for the day, seems to continuously "forget" to add that to the dinner plan(s) unless I remember to specify that the doggie & I will be dining on our collective delicacy that evening!
Thank you Dr Malone, for highlighting all the nutritional values of this inexpensive but delightful meat product! For those of you who shun this for reasons unbeknownst to me, thank you. It'll help keep the price low & plentiful in our store (which, btw, only carries grass-fed, antibiotic, anti-hormone beef products.. so blessed for that local store!).
You're not in that small a population, because I routinely see beef liver offered at cafeterias. They wouldn't do that if plenty of people didn't like it. I just shudder.
So my mother thought. But my little sister once stuffed her tongue sandwich into an ashtray in the back seat . . . and forgot to sneak it away before it began to smell.
I can commiserate. My dad made me eat the red peppers on our bring home pizza. I HATED them. Devised a way of putting them under my tongue while chewing/swallowing the rest and then excused myself to go to the bathroom. The toilet ate a lot of red pepper!
I like liver when cooked right! You're right, as a child, the only part of the liver that was enjoyable was the bacon on top. It was crisp so you know the liver was cooked to shoe leather consistency.
My dad found a recipe for cooking kidneys. After the first time it was reserved for camping trips only since the smell while boiling was akin to what the kidney's produce! After boiling, the kidneys were sliced and fried with mushrooms and likely some herbs and spices. I found it delicious.
I feel sure being a postwar baby we had liver and onions. There’s a smell that comes to my mind but not a taste. Nothing was wasted. Maybe she put it in giblet gravy. There is a gravy she made that I so loved but never found a recipe for it. Now I am not even sure of the name. So good. Thanks, Dr. Malone. Haven’t commented much lately but I did get some laughs from Dr. Jill’s funnies.
Folks if you have your pictures and your mother’s pictures go through them before you turn 80! He was 90 and the last thing he would have done. I hope to finish this task by the end of this week and mail to family some of whom I have never met. 🤔 Thought so would throw something funny in.
Thank you for this info about liver. We Love liver in this family. We get it locally at an organic farm - where we also get our "raw" organic, free range milk, chicken livers, beef and other good stuff.
No! Emphatically No.
What’s left out of this is that organ meats are high in purines which get converted to uric acid once consumed which for too many people leads to gout. Personal experience, flare ups are not fun. Thing is, it’s not just the flare ups - my experience and reading led me to eliminate most sources of elevated purines, even low doses, because even controlling for flare ups there can be a low grade inflammation in the joints.
What’s interesting to me is that the source of purines is equally important: research has shown that purines from plant sources ( asparagus 🤔) do not lead to elevated uric acid and certain critters are safe - 🤤 sardines and salmon/trout
The biggest disappointment, and was almost a killer, was learning that beer, and my beloved dark beers, were a tremendous source of purines ( brewers yeast {sigh} ) and within days of foreswearing beer I noticed a reduction in joint pain, esp knees. On the bright side, while I haven’t done an elimination comparison, my near daily consumption of bread, home made sourdough, doesn’t seem to be a problem. Speaking of yeast, some folk put a lot of stock into nutritious yeast, vegemite, etc., which are also high in purines.
I’ve been off allopurinol for a couple/several years without even a hint of gout related joint pain. Generalized OA, as well as bone on bone in my knees, well that’s a whole ‘nother story.
So, if you can tolerate organ meats, particularly minimizing the amounts, power to you - I won’t be elbowing in to join you.
SR, this is a rather important point! Esp. considering Dr. R.Malone has had bouts of gout.
I went off allopurinol for quite a few yrs then my uric acid hit a hi score and topped it off with 2 kidney stones. Back on allopurinol.
Liver!!!! Detested the stuff (still do). My very first nite in Air Force basic they ran us into a chow hall and told us in those dulcet tones beloved of training instructors that we could have as much as we liked but HAD to clean our plates. Offered was some sick looking franks and what looked like pan fried steak which I got...and it was liver....and I ate every bite.
Lordy, grew up on liver&onions as a child. When I got married I made it clear, before the topic ever came up, the only use for livers (organ meats in general under MY house ( 🤣) was for fishing bait. Haven’t broken that rule going on 50+ years. Funny thing, after I left the household, I don’t think L&O ever was served again. Go figure 🤨
Don’t forget lamb liver (and kidneys and hearts) local halal butcher has them!
Why on earth subsidize a halal butcher? Do you think this type of butchery needs encouraging in the US?
Not sure what the objection is. "Halal isn’t just about what food you eat but also how animals are treated during butchering. The process requires minimal suffering for the animal and reciting God's name as the animal is sacrificed."
To me this is much preferred to the 'American Way' of slaughter - a total horrendous torture chamber.
I don’t understand the problem unless you’re a vegetarian. What about Kosher butchery?
What's the problem with halal? They raise their animals humanely, and butcher quickly. I know a halal butcher and don't understand your objection. It's certainly more humane than most of the USDA plants where the animals are stressed and it's all assembly line butchery.
I just saw a interesting report about why Great white sharks numbers were dramatically reduced. After much observation, including teeth marks on the shark, it was discovered the shark was being killed by the whale for; the liver!
I had the same thought, DD. And I don't remember hearing such reports until recent years. I gather that at least in some cases, the orcas extract the liver, and leave the rest.
Orcas - pandas of the sea 😉
Saw it too! Was a total mystery for awhile.
I used to like liver and onions fried up with some bacon when I was a kid. That's how my mom, God rest her soul, made it.
Unfortunately, since I became the chief cook and bottle washer around our house around 20 years ago I never got back into the habit. I need to reconsider that mistake.
I have always hated liver. It didn't help that my parents liked it, and forced me to eat it when they did.
Make your kids try new foods a couple of times before can say they "don't like it," but don't repeatedly force them to eat it.
I don't mind things with liver in them, e.g., liverwurst, but no liver, thank you. Or kidneys.
I am apparently one of few humans who actually LOVES beef liver! My mother used to tell me what an odd child I was because I hated fried chicken & mashed potatoes, but liked liver & spinach! Actually, I didn't like the way SHE made "fried" chicken (it was never crispy) & mashed potatoes? I've always been a slow eater, so by the time I got to the mashed potatoes, they were like a cold little mountain on my plate! Too hot to eat first, so I'd start elsewhere, eating one item at a time, causing potatoes to be last. Yuck.
But, liver! I ate that with zeal! She only cooked it in butter, as nobody in our family was fond of onions. So, when I cook it for myself & our doggie (my husband will NOT partake), it's ONLY cooked in good butter. I learned from undercooking it for our doggie, that it is best to NOT overlook it. His is first to come out of pan, still pretty raw, then my portion is next. I'd noticed his was easier to cut up when barely cooked, so mine became JUST cooked through. Yum! The butter is key, too. I love Vital Farms salted butter & use plenty of it!
The other nice thing is that it's so inexpensive! I'm kinda hoping Dr Malone's article of today DOESN'T inspire TOO many folks to learn how tasty this actually is, because I'd expect prices to rise! That old supply & demand thing, y'know!
I TRY to eat this once a week or so, but husband who usually does grocery shopping long before I'm up for the day, seems to continuously "forget" to add that to the dinner plan(s) unless I remember to specify that the doggie & I will be dining on our collective delicacy that evening!
Thank you Dr Malone, for highlighting all the nutritional values of this inexpensive but delightful meat product! For those of you who shun this for reasons unbeknownst to me, thank you. It'll help keep the price low & plentiful in our store (which, btw, only carries grass-fed, antibiotic, anti-hormone beef products.. so blessed for that local store!).
You're not in that small a population, because I routinely see beef liver offered at cafeterias. They wouldn't do that if plenty of people didn't like it. I just shudder.
i like liver. I'm the only one i know who does. Even my husband detested it. my dad loved it though.
I do a lot of smoke cooking.
Has anybody here ever smoked a liver?
(4/20 jokes aside)
Hard to keep lit.
Liver and tripe are never on my list of favorite meats, however, I will eat it if there's no other protein available.
Every other organ, is on my plate, with heart being my favorite. Never had tongue, but only because it's hard to get around here.
Tongue makes great sandwich meat
So my mother thought. But my little sister once stuffed her tongue sandwich into an ashtray in the back seat . . . and forgot to sneak it away before it began to smell.
Little brat, eh?
She was.
I can commiserate. My dad made me eat the red peppers on our bring home pizza. I HATED them. Devised a way of putting them under my tongue while chewing/swallowing the rest and then excused myself to go to the bathroom. The toilet ate a lot of red pepper!
I've heard that.
We have a new butcher shop near me. I guess I'll have to put in my order for tongue, pork fat, and beef fat.
I remember Campbells used to make a soup called "Pepper Pot" that contained tripe. I loved it and never even knew what tripe was!
In my yute, I used to deliver potatoes to Campbell's in Camden NJ.
What a $hi!hole!
I've heard that about Campbells. Sometimes it's better to not know what we may have eaten!
Not so much the factory, but back then in the 70s, the city.
Okay...how about foie gras? :)
...or liverwurst???
Thanks! Come to think of it, Mom was usually right.
Liver and onions, served with a side of homemade mashed potatoes and corn on the cob or home canned corn is one of my favorite meals!
Carnation non-fat dry milk used to have a recipe using it basically as a batter for liver. It was actually not bad.
I like liver when cooked right! You're right, as a child, the only part of the liver that was enjoyable was the bacon on top. It was crisp so you know the liver was cooked to shoe leather consistency.
My dad found a recipe for cooking kidneys. After the first time it was reserved for camping trips only since the smell while boiling was akin to what the kidney's produce! After boiling, the kidneys were sliced and fried with mushrooms and likely some herbs and spices. I found it delicious.
I feel sure being a postwar baby we had liver and onions. There’s a smell that comes to my mind but not a taste. Nothing was wasted. Maybe she put it in giblet gravy. There is a gravy she made that I so loved but never found a recipe for it. Now I am not even sure of the name. So good. Thanks, Dr. Malone. Haven’t commented much lately but I did get some laughs from Dr. Jill’s funnies.
Folks if you have your pictures and your mother’s pictures go through them before you turn 80! He was 90 and the last thing he would have done. I hope to finish this task by the end of this week and mail to family some of whom I have never met. 🤔 Thought so would throw something funny in.
<3 (heart)