Liver is one of the most nutrient dense foods you can eat. It’s a rich source of vitamin A, B vitamins, folic acid, copper, iron, zinc, chromium and CoQ10. Many people believe liver shouldn’t be consumed because they think it is full of toxins. The truth is, liver does not store toxins. One of it’s jobs is to neutralize toxins. Any poisonous toxins are stored in the fatty tissue and the nervous system. You also may have heard that because liver contains high amounts of vitamin A, it’s not safe to eat. Natural vitamin A is different than synthetic vitamin A, which can be very toxic and harmful to your health. To avoid overdosing on natural vitamin A, it is recommended to consume beef liver (4 ounces per serving) no more than twice a week. Chicken liver has lower levels of vitamin A and can be eaten more often than beef liver.

Liver also has an amazing anti-fatigue factor! I found a study on the Weston A. Price Foundation site that I will share below…

Liver’s as-yet-unidentified anti-fatigue factor makes it a favorite with athletes and bodybuilders. The factor was described by Benjamin K. Ershoff, PhD, in a July 1951 article published in the Proceedings for the Society for Experimental Biology and Medicine. Ershoff divided laboratory rats into three groups. The first ate a basic diet, fortified with 11 vitamins. The second ate the same diet, along with an additional supply of vitamin B complex. The third ate the original diet, but instead of vitamin B complex received 10 percent of rations as powdered liver. A 1975 article published in Prevention magazine described the experiment as follows: “After several weeks, the animals were placed one by one into a drum of cold water from which they could not climb out. They literally were forced to sink or swim. Rats in the first group swam for an average 13.3 minutes before giving up. The second group, which had the added fortifications of B vitamins, swam for an average of 13.4 minutes. Of the last group of rats, the ones receiving liver, three swam for 63, 83 and 87 minutes. The other nine rats in this group were still swimming vigorously at the end of two hours when the test was terminated. Something in the liver had prevented them from becoming exhausted. To this day scientists have not been able to pin a label on this anti-fatigue factor.”

Photo Credit

It is extremely important to only eat liver (and meat) from pasture raised, grass fed animals. Sandrine of Nourishing Our Children recently posted a picture on facebook of three livers. One was from a conventionally raised chicken, the second from an organically raised chicken, and the third from a pasture raised chicken. You can see the picture here. Now, which one of those livers look like it came from a healthy animal? If that didn’t scare you, you should read A Tale Of Two Calves over at The Bovine! You are only as healthy as the food you eat, so make sure you eat healthy, high quality food!

My husband and I decided we would try to capsule it. It was very simple, I don’t know why I didn’t think of doing it sooner. I dehydrated the liver at 105 degrees for 48 hours. I dehydrated it at a low temperature to preserve the enzymes and nutrients. Once the liver was dried, I placed it in my food processor and processed it until it was a powder. I wasn’t able to achieve a fine powder, but more of a coarse powder.

I then scooped the powdered liver into capsules (you can find empty capsules at most health food stores).

I now have a few weeks supply of liver for my husband and I!

For anyone who wants to reap the benefits of liver without actually eating it, I would suggest trying this method!