Are Organ Meats Healthy?

Are Organ Meats healthy

Organ meats can be a controversial topic these days. Many people have unfavorable reactions to the idea of consuming organs, and for different reasons.

While organ meats (offal)were once a common part of many cultures’ traditional diets, they seem to have largely fallen out of favor these days.

Are Organ Meats Healthy?

I have family members who don’t consume organ meats because they don’t think that they are healthy since they filter toxins from the animal’s body.

Even those who don’t have a problem with the idea of consuming organs often have somewhat of an aversion to the taste.

What many people don’t realize is that organ meats (especially liver) are nature’s multivitamins. Liver is an excellent source of many nutrients. Chris Kresser has a great post on the topic where he explains:

“Liver is an important source of retinol, which is pre-formed vitamin A. Just three ounces of beef liver contains 26,973 IU of vitamin A, while pork liver and chicken liver contain 15,306 IU and 11,335 IU, respectively. (3) If you aren’t supplementing with cod liver oil, you’ll probably want to eat liver a couple times a week to make sure you’re getting enough vitamin A, especially if you have skin problems.

Folate, choline, and vitamin B12 are three more nutrients that are found abundantly in liver, and they can be especially important in the context of a Paleo diet. Two Paleo staples – muscle meat and eggs – contain a high proportion of the amino acid methionine, and higher intakes of methionine increase homocysteine production. This increases the need for vitamins B6, B12, folate, betaine, and choline, which recycle homocysteine. (45)

Although all meats contain some amount of vitamin B12, liver (especially beef liver) blows everything else out of the water, with almost three times as much B12 as kidney, seven times as much as heart, and about 17 times as much as tongue or ground beef. (6Choline is concentrated mainly in egg yolks and liver, so if you aren’t eating egg yolks it’s important to get some liver into your diet. And as Chris Masterjohn points out, it can be difficult to get enoughfolate on a Paleo diet without including liver, because other than liver, beans are actually one of the best sources of folate. This is especially true if you eat lots of muscle meat and not enough folate-rich greens.

One of the main nutritional differences among the livers of different animals is copper content. Beef liver contains 14.3mg of copper per 100g, while chicken and pork livers contain less than 1mg. (7) Thus, beef liver is a great choice if you tend towards copper deficiency, but as I mentioned in this podcast, copper excess can also be a problem. Luckily the choline, zinc, and B vitamins in liver significantly reduce the risk of copper toxicity, but if you need to limit copper in your diet, you can always opt for chicken or pork liver instead.”

Organ meats are also one of the four foods recommended in Deep Nutrition for optimal gene function. (I highly recommend Deep Nutrition if you haven’t already read it!)

Dr. Shanahan compares liver to other foods for nutrient content:

liver vs. vegetables comparison

The Weston A. Price Foundation details the nutritional benefits of liver:

“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 and 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.”

Organs, especially liver (from healthy sources) can be an important part of a pregnancy diet due to its high folate content. As I’ve explained before, liver consumption  is encouraged during pregnancy by the Weston A. Price foundation, which recommends:

“3-4 ounces fresh liver, once or twice per week (If you have been told to avoid liver for fear of getting “too much Vitamin A,” be sure to read Vitamin A Saga)”

Do Organ Meats Store Toxins?

This is the most common objection (besides the taste) to consuming organ meats, especially liver. Organs like heart and brain obviously don’t store toxins, but many people are afraid to consume liver or kidney because these organs filter toxins in the body.

While organ meats do function as filters in the body, they don’t store the toxins. The job of organs like the liver is to remove toxins from the body, and as such, they store many fat soluble vitamins and nutrients needed to accomplish this task.

As this article explains:

“One of the roles of the liver is to neutralize toxins (such as drugs, chemical agents and poisons); but the liver does not store toxins. Poisonous compounds that the body cannot neutralize and eliminate are likely to lodge in the fatty tissues and the nervous system. The liver is not a storage organ for toxins but it is a storage organ for many important nutrients (vitamins A, D, E, K, B12 and folic acid, and minerals such as copper and iron). These nutrients provide the body with some of the tools it needs to get rid of toxins.

Of course, we should consume liver from healthy animals–cattle, lamb, buffalo, hogs, chickens, turkeys, ducks and geese. The best choice is liver from animals that spend their lives outdoors and on pasture. If such a premier food is not available, the next choice is organic chicken, beef and calves liver. If supermarket liver is your only option, the best choice is calves liver, as in the U.S. beef cattle do spend their first months on pasture. Beef liver is more problematical as beef cattle are finished in feed lots. Livers from conventionally raised chicken and hogs are not recommended.”

In other words:

To call the liver a simple filter is incorrect. If we want to maintain the metaphor, it’s more like a chemical processing plant. The liver receives shipments, determines what they contain, and reacts accordingly. It converts protein to glucose, converts glucose to glycogen, manufactures triglycerides, among many other tasks, but its best-known responsibility is to render toxins inert and shuttle them out to be expelled – usually in the urine via the kidney. It doesn’t just hang on to toxins, as if the liver is somehow separate from the body and immune to contamination. The liver is part of the body! If your liver contains large amounts of toxins, so do you!” (source)

What About Vitamin A?

Another concern often heard with liver consumption especially is the presence of too much Vitamin A. I recommend these two articles for more on the topic:

But in short:

“As for concerns about vitamin A, these stem from studies in which moderate doses of synthetic vitamin A were found to cause problems and even contribute to birth defects. But natural vitamin A found in liver is an extremely important nutrient for human health and does not cause problems except in extremely large amounts.

According to the authoritative Merck Manual, acute vitamin A poisoning can occur in children after taking a single dose of synthetic vitamin A in the range of 300,000 IU or a daily dosage of 60,000 IU for a few weeks. The Manual cites two fatalities from acute vitamin A poisoning in children, which manifests as increased intracranial pressure and vomiting. For the vast majority, however, recovery after discontinuation is “spontaneous, with no residual damage.”

In adults, according to the Merck Manual, vitamin A toxicity has been reported in Arctic explorers who developed drowsiness, irritability, headaches and vomiting, with subsequent peeling of the skin, within a few hours of ingesting several million units of vitamin A from polar bear or seal liver. Again, these symptoms clear up with discontinuation of the vitamin A-rich food. Other than this unusual example, however, only vitamin A from megavitamin tablets containing vitamin A when taken for a long time has induced acute toxicity, that is, 100,000 IU synthetic vitamin A per day taken for many months.

Thus, unless you are an Arctic explorer, it is very difficult to develop vitamin A toxicity from liver. The putative toxic dose of 100,000 IU per day is contained in two-and-one-half 100-gram servings of duck liver or about three 100-gram servings of beef liver. From the work of Weston Price, we can assume that the amount in primitive diets was about 50,000 IU per day.

As for liver for pregnant women, a study carried out in Rome, Italy, found no congenital malformations among 120 infants exposed to more than 50,000 IU of vitamin A per day (Teratology, Jan 1999 59(1):1-2). A study from Switzerland looked at blood levels of vitamin A in pregnant women and found that a dose of 30,000 IU per day resulted in blood levels that had no association with birth defects (International Journal of Vitamin and Nutrition Research 1998 68(6):411-6). Textbooks on nutrition written before the Second World War recommended that pregnant women eat liver frequently, yet today pregnant women are told to avoid this extremely nutritious food. Don’t eat beef liver, cautions Organic Style magazine in a February 2005 article on diets for pregnant women, “. . . it has high levels of retinol, a vitamin-A derivative that can cause birth defects.”” (source)

Choosing a Healthy Source

One fact that is well established is that the health of an animal largely affects the health of its organs. For this reason, just as with any meat, it is very important to choose healthy sources.

Personally, I strive to eat organ meats, especially liver, once a week or more, especially when pregnant or nursing. I get my organ meats from these two sources when I can’t find a good source locally:

Often, I can find quality meats and organ meats from local farmers and just make sure that the animal was grassfed, raised on pasture and (if possible) not given grains or antibiotics.

Do you eat liver or other organ meats? How often and how do you prepare them? Share your tips below!

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Reader Comments

  1. I have LOVED liver ever since I was a kid. My parents were completely grossed out and I would beg for it. For a long time I quit eating it, believing it to be unhealthy– or at the very least, weird! Now I’m married to a German man and happily living in Germany, where many people eat organ meat. We often keep an organic pate in the fridge, but I really enjoy the traditional liver and onions and chicken liver risotto (I know, no rice on this website!). A traditional German preparation that I’ve come to really enjoy is like the traditional liver and onions, but with apple slices included. I’ve had the apple and onion variation with beef, pork and chicken liver. I tend to have problems with B12 deficiency, and I really believe that my consumption of organ meats has helped stabilize that, as well as keep my iron-levels high enough through pregnancy and now nursing!

    • Yum! I love liver+onions, but haven’t had it with apples. Do you saute the apples with the onions?

      • yes, they’re sauteed together. I don’t have any English-language German recipe websites to recommend, but I’m sure a google search can get you a good one. Very simple, very tasty!

    • I love beef and lamb liver its loaded with nutration when I eat it my skin looks awsome
      liver recipe

      1 lb liver
      1 onion chopped
      1 tbsp chopped garlic
      2 hot green peper
      1 tsp cumin
      1 tsp salt
      1/4 tsp black pepper
      1/4 tsp all spice
      1 lemon juce
      2 tbsp olive oil
      1 tbsp chopped barsley
      1 tomato cut ti small cubes

      marined the liver with salt and peper garlic all spice cumin lemon juce leave it in the fridge

      in a pan add olive oil and sautee the onion add the marineded liver ive it a stir till the water done add tomato and parsely leave it for 5 mins and serve it hot with pasta or bread

  2. My family, including 9 and 11 year olds, love liver – calf and chicken. We eat tripe on a fairly regular basis as well. We recently tried beef heart and it was a hit. I find that it is all in how the food is prepared. I grew up hating the taste and texture of liver….until I found a recipe that recommended the liver remain pink and served with a pan sauce. It is really amazing.

    • I just made liver for the first time in years. I followed the suggestion regarding leaving it a bit pink in the middle. I dare says it was the most delicious liver I have ever prepared…I did use oat flour to coat in lieu of wheat.

  3. Thanks for all the great info! Any ideas on how to transition into eating liver? I would like to add it to my family’s diet but none of us have ever tried beef liver and the idea of eating it grosses me out even knowing all the health benefits. Chicken feet used to gross me out and now I don’t bat an eye but this seems different. Any recipes or tricks to sneak it in would be great! Thanks!

    • I grind it up and do a 50/50 mix with ground beef in chili. My “eww, gross, I can’t believe you eat that” roommate didn’t even notice. And I didn’t tell her. 🙂

      • Oh that’s sneaky lol! Do you grind it after it’s cooked or raw? In the blender? Sorry, I’m a complete novice when it comes to this. Thanks!

        • I would suggest starting out with less than 50/50. I will do meatloaf, meatballs or meatza with 1lb liver and 2lbs ground meat and you can still taste the liver. Now, that is fine if you like the taste of liver, but may be hard for people trying to adjust. I find my kids don’t know the difference. They will eat up beef liver pate with raw veggies too. Also, I have made a hash with sweet potatoes, onions and chicken liver. (Just google the recipe. I can’t remember where i found it.) The liver was just nicely crumbled throughout and then with eggs over that, there was not much of a liver taste. You mix up the meat raw, by the way! 🙂
          I have some pork kidneys in my freezer. does anyone have any good ideas on how to prepare those?

          • We always ate organ meat while growing up, liver, kidney, heart and even calves brains (ugh, don’t know if I could do that now) my mom used to soak our beef/pork kidney overnite in salted water, to sort of clean it, then she would cut all the pieces off, being VERY careful trim all the fat/sinews off, dredge the pieces in flour, salt and pepper and pan fry-there was always a nice brown base left in the pan and at the end, with the kidneys still in the pan, would add a little water and stir meat and drippings around, making a gravy-type sauce – it was always yummee, and this I still do, although I do slice up and saute onions to mix in at the end which is a nice touch. Of course everyone knows how to pan fry liver (dredged in flour/salt/pepper) and onions. We used to just bake the heart in the oven, and I even stuffed one once, and it was wonderful. Actually I am preparing kidney tonight, and this is the reason I am on this site, my daughter thought it wasn’t healthy to eat organ meat – BUT I WAS RIGHT, IT IS BENEFICIAL, unless of course the animal source of these organs are not healthy. I hope you enjoy your kidney this way, I do firmly believe in soaking the kidney overnight in salt though. Enjoy, as I will with mine tonight.

        • I grind it and mix it while it’s raw. Since I put it in a heavily-spiced chili (the chocolate chili from the Well Fed cookbook), you couldn’t taste the liver at all.

    • Start ground it and mix it with your regular ground meat

  4. I was just about to start researching a post on liver and why I eat it for my blog. I’ll link them to your post and Mommypatamus’ post about the function of the liver and just highlight some things. And maybe give some “how to eat it without gagging” tips. 🙂

  5. I’d like to see some real-life recipes for liver as well. The only kind I can find around here is calf or chicken liver at the grocery store and I was hesitant about the quality. I’m scared to try it because of the taste/texture thing too!
    I’m hesitant to buy online as well, especially if I’m not sure we’ll like it.

    • Most good butchers can get liver for you, so will have it 2-3 times per week, others will get it in for you fresh. I would never buy it from the supermarket or online (in Australia). when you look at it, it should look fresh – have nice sheen, not be dry or blotchy.
      if you haven’t eaten or cooked with liver much, I suggest trying a home made pate. you can use any liver you like, but I tend to use chicken. im not great with recipes (I like to make stuff up), but basically you saute 1 onion, 2-3 cloves of garlic with your choice of fat (coconut oil, butter, olive oil). put aside. prepare your liver about 350g. with chicken I just remove any obvious sinew, and chop up into even pieces. with bigger livers, I make sure I remove any gristle or tubes you can see. fry these off. add the onion mix. then add salt/pepper/parsley to taste. to this you can then add some brandy or orange juice & zest for a gourmet flavour. add mix to a blender and puree until smooth. you may need to add extra fat to make a wetter smoother mix. put into a serving bowl and serve. to stop it discolouring, you can push clingwrap onto the surface, or cover with clarified butter/coconut oil. this recipe is really easy and once you get the hang of it will only take about 15mins to prepare. its a hit at parties and really cheap. In Australia shop bought pate is very expensive ($5 for 100g) and it will cost about that to make it with 500g of liver.
      I love to eat offal, I grew up on a farm and that was what was normal. it really is delicious and healthy and usually cheap. enjoy!

      • Ok, will have to try this out! Thanks!

    • DO you whole foods where you live? They sell organic chicken livers. Also you can soak the livers in kefir overnight, it will help get rid of the smell.

      • No whole foods here, unless I want to drive a good hour into the city. I think I can get some from a local butcher though.

  6. Thank you for this post! I have been confused about all the benefits of liver! I sneak liver into my family with this recipe:http://www.thepaleomom.com/2012/04/recipe-egg-free-nightshade-free-hidden.html
    It is amazing and they have NO clue! I would love to see a good recipe for kidney, and sweetbreads. I have some in my freezer from my side of beef, and I need some creative and good recipes that my family will eat. Thank you!!!

  7. I’ve been reading and some people say to stay away from meat, I personally love meat but I’m just wondering whats going on, why would one say stay away from meat

  8. My parents were constant blood donors during World War II. Their blood was always graded as the highest quality, since they both ate liver once a week. My mother only purchased calves liver, had it sliced very thin. She rolled it in corn meal, and quickly fried it crispy, and drained it immediately. She also served carmelized onions, and a spinach and tomato salad, with a light dressing. It was delicious.
    Now that my husband and I are in our 70s, I include a liver and onions meal maybe twice a year. This not only satisfies my craving for this meal, but I believe it does help in maintaining our hemoglobin levels. We have never had to take any supplements to enrich our blood.
    I know organ meats are “our of fashion” now, but I know that when people are very physically active, or when women have heavy monthly cycles, a boost to the hemoglobin level is necessary for one’s body to maintain optimal health.

  9. Thanks for the good info, Katie. I just cannot bring myself to eat liver. The taste, even cooked with onions, just gags me (without the spoon). But the stats are impressive.

  10. Hi Katie,

    I have no interest in trying liver in recipes (sorry!) but have read on a few blogs about cutting it in small pill-size pieces, freezing for a few weeks, and just swallowing a few pieces like pills each day. This sounded doable to me, so I have some in the freezer right now. Do you feel like this method is ok? Thanks!

    • Ooo, good idea! I swallow other vitamins daily so I could do this too! And I bet it would work just fine. You wouldn’t get a whole lot at a time, but I think the build up over time would work, if you were consistent. The only ew-factor would be getting it cut up into those little pieces (I’m not a big fan of handling raw meat). Thanks Kimber!

  11. Love organ meats! Beef & buffalo liver is my favorite, both of which I consume (from VERY trusted-and-safe sources only) raw at times.

  12. I get fresh raw chicken hearts from a local farm and eat a few of them as a snack several times/week. I tried cooking them once and found I enjoyed the taste of them raw more. I’ve been doing this for years, during times of the year when they are available. I would love to hear from others who consume hearts and about the nutritional value. I assume they are quite nutritious.

  13. I’m currently dehydrating some organic chicken liver so I can encapsulate it. I have a hard time with the idea of eating organs, I see them as the life force of the animal (which is why they are so good for us) which gives me an odd feeling about eating them. I have such conflicting feelings about eating meat, I love it and believe that vegan and vegetarian diets are not appropriate or healthy but I always feel bad about eating another creature that was once living. Anyways, the dehydrated and encapsulated liver will be a good way for me to consume some raw liver daily (I’m dehydrating it at 105 so it will still be raw). I figured if I could consume my placenta this way then I can consume some raw liver this way too 🙂

    • This is a fantastic idea. My iron is low, and I don’t react well to the supplements, and my husband is always suggesting I eat liver, but I like you have the same conflicting feelings, as well, I don’t like the texture or taste. I do placenta encapsulation, and had been toying with the idea of encapsulating liver. If I encapsulate women’s placentas to get the benefits, then why can’t I do the same with organ meat for my own consumption without the ick factor!

  14. The stats are impressive. Glad that I love liver and organ meats. Good source of nutrient

  15. I have under active thyroid and fibromyalgia/CFS, and I’m definitely going too try to eat more organ meats. I love liver and onions or a casserole with onions and tomatoes in, but in the UK we eat lamb’s liver more than the other types, yet I don’t see it mentioned, or even lamb meat itself. Is there a reason for this? I like my liver cooked quickly, so it is still pink, and think I may try grilling slices of heart. As when I tried it casseroled in a gravy, it made me gag. I think you have to find the way to make organ meat palatable for you, as it definitely doesn’t work for me every single way.

  16. Hi,

    I can not find grass fed organic meat/ liver is it ok to give normal liver to my 7 months old?

    • In regards to this whole listeria thing… I just got told by a friend of mine that when pregnant you should eat pate – whereas I think it would be an absolutely wonderful thing to eat. Full of iron, vitamin a, b vitamins and fat. Lovely nutritional stuff for mums to be… Anyways, I can understand that if it was pate that you bought from a supermarket that was packaged it could be a bit dodge but how big would the risk of listeria be in pate that you have made yourself? Also, if you have good gut health and a strong immune system how much would this affect your risk of listeria?
      I just seems to me to be a bit like scare mongering. You can’t seem to eat anything that isn’t straight of the hot plate (fresh) or freshly washed. So yes, let’s promote pregnant ladies to eat low nutrition packaged foods that are so-called ‘safe’. That seems like so much a better idea. ~sorry, I’m just a little annoyed!~

  17. I just skimmed thru the comments, so I hope I am not repeating anything, but I just found an article about homemade frozen, raw liver “pills”!!! I am SO going to do this! You just dice up a partially frozen liver (partially frozen makes it easier to cut, apparently) into pill-sized pieces, freeze them on a cookie sheet (not touching each other) for 15 minutes, then you can store them together in the freezer and take a few a day! I hope this works. I just ordered some grass-fed liver and have been dreading eating it. This way sounds totally doable!
    If anyone finds any problems with this idea, don’t hesitate to let me know!

    I hate to post another site’s link on here, because Wellness Mama is so freaking AWESOME, but the moderator can take out the link if necessary. If not, enjoy!
    http://www.primallyinspired.com/friday-favorites-frozen-raw-liver-pills/

    • I realize this is an older post, but just made the primarily inspired raw liver “pills” from an elk liver. Last year I dehydrated and encapsulated a deer liver. Totally doable but rather labor intensive. Gonna give this a go, but I’ve been told you won’t get as many nutrients from swallowing whole as opposed to chewing it. That, combined with the significantly smaller amount ingested via pill versus actually eating, I’m wondering if it’s worth it at all. Has anyone gleaned any insight on this issue? I’ve been looking for more info on this.

  18. I can’t eat liver….I just can’t. Is there any pill form you recommend for sale?

  19. hi! i have some liver we got from our ranch share. i heard to get the liver taste out of it, to soak it in milk. we do not consumer dairy. can i soak it in rice milk instead? thanks

    • I haven’t tried that, so I am not sure what about milk helps improve the taste. While I’m not certain if it will work, you could certainly experiment… just tell us how it goes!

  20. Thanks for this article. I am currently researching this item as I am preggers and want to eat my aunt’s chicken liver pate at a family gathering tomorrow.

    I am not a huge meat eater in general but actually do love pate and fois gras. I hardly ever eat it so wanted to indulge tomorrow. My multi vitamin is made from whole foods so the vitamin a is from betacarotene so no issue.

    I probably could eat a cup of pate with bread but I think at most I will eat half a cup which would be equivalent to 4 ounces. Unfortunately I doubt it is from organic chickens.

    I just hope that the accutane I took at 16 (am not 36) won’t have any harmful effects all these years later.

    I am visualizing a healthy baby. !

  21. Great Site. I’ve picked up a lot of good information here, one being the recipe for a multivitamin tincture using alfalfa, red raspberry leaf, and dandelion that worked out great for me. I’d really like to incorporate liver into my regiment and was wondering what people’s thoughts are on making a beef liver tincture. Any advice would be appreciated.

  22. Hi i am from Ethiopia, horn of Africa and Ethiopians love eating raw liver very much. the price of raw liver in my country is cheap but you can not find liver through out the day because the demand for it is very high. you can only find it from butchers early in the morning only! We Ethiopians are also raw meat lovers and i don’t think there are other people who cherish raw meat like Ethiopians.

  23. I felt inspired to add liver to my diet today.. I seared with arrowroot powder, salt, pepper, oregano, lemon juice.

    I could not stomach it! It was too rich and iron like in taste.

    I made it into a pate and added to my sandwich, and was still very difficult for me.

    I think i will add it to a ground beef pasta sauce- pretty sad that i cannot get over the taste, I really do need the minerals from it

  24. Hi Katie,
    Any advice for a family that can’t afford a large initial investment just yet? Is bottled water any better than tap water? And if so, what brands? Thanks in advance!

  25. Hi, I am interested to know how fish livers compare to other offal in their nutritional content, can anyone point me in the direction of some information please. Did any of the people Weston A Price Study live on a pescartarian diet? Thank you!

  26. Oh thank you for this article! I love liver, chicken hearts and most organ meats. It’s also cheaper to purchase organ meats her in South Africa as it’s considered, ‘low grade’ food…but I love it! I hadn’t eaten organ meats for many months now, but my husband just came across some chicken hearts and beef liver at the super market a few days ago and decided to buy some…great choice! I am so happy especially about the Vitamin A part as I have problem skin; and I am breastfeeding. I came across this site as I wanted him to buy some more next week but wanted to check the health benefits first. I am so happy to hear that I may continue to eat it about once a week 😉

  27. Is venison liver and heart as healthy as liver from other animals because we are hunters and thus can get healthy wild venison meat, cheaper than other quality livers.

  28. I’m so happy I found this site because it’s reassured me that other women have eaten liver while pregnant and had healthy babies. Since about week 16 of pregnancy I’ve been craving beef/calves liver and have eaten it at least once a week (I’m 23 weeks now). I didn’t realize it was on the ‘not OK in pregnancy’ food list and even on the NHS banned foods in pregnancy list because of the retinol content. I was getting REALLY worried that I’ve been harming my baby and this site made me feel a LOT better! Thank you!

  29. is there a good capsule form you can recommend?

    • I buy Perfect brand desiccated liver capsules and usually take 3 a day with some whole food vitamin C.

  30. I purchased the perfect brand of Dessicated liver supplements and am taking the recommended 4 capsules/day along with the butter oil/fermented cod liver oil from green pastures and vitamin codes raw prenatal during my first trimester. The Dessicated liver and cos liver oils don’t state the vitamin A dosages. Do you think I am taking too much vitamin A?

    • I am not pregnant yet but following pretty much the exact same protocol and am wondering the same thing! Were you able to find any answers on this?

  31. i consume raw buffalo liver from north star bison and tried to cook it once was awful cooked /tastes way better raw.

  32. Here, in Argentina. Liver is ver y common. I cook it on a pan. The key is cooking it just a little, 1 minute each side per liver steak, because the more you cook it the harder it becomes. Then drop some fresh lemon juice on it and eat it! Delicious!

  33. I’m pregnant and taking a food based multivitamin and was wondering if I take liver tablets as well if that is too much vitamin A?

    • I have both eaten liver and taken liver tablets while pregnant, but check with your OB or midwife if you’re concerned.

  34. Hi. I am new to this site. Wanted to check animal organs especially liver stored toxins as often low in B12 and A. I did research on YouTube & a channel explained about synthetic vitamins & mi erals and about NATURAL plantbased plus liver especially beef rich in nutrients. Such a concern trying to find a good healthy grassfed hormone free etc meat where I live in South Australia. Glad I discovered your website and appreciate all your information as well as all the fabulous ideas in the comments. Thank you to all as I am trying to be more open minded regarding balanced diet as taking synthetic vitamins for years has not helped my health conditions. I have never been a junk food eater but thinking was eating healthy but education is certainly a MUST. Love to read comments from people from other countries & walks if life too. Thanks again & I will be subscribing to this site. Cheers everyone.