I can’t recall a time we ate liver growing up. I’m sure neither my mom or dad liked liver, however, they probably ate it themselves growing up. It seems reasonable then that they wouldn’t make it for supper. Or perhaps us picky kids wouldn’t eat it (I’d rather blame my folks – tehe.)
I recently have become pretty infatuated with liver and organ meat for a two reasons. First, I’ve heard of the health benefits and wanted to research it for myself. Second, God gave us animals to eat, and liver is part of that animal, so I’m sure that there are benefit in eating it.
It’s seems nearly impossible to believe now with the current American diet (who rarely eats organ meat) that once, generations ago, sacred foods such as liver were non-negotiable and non-optional additions to the human diet. Liver was considered just THAT good for you. Remarkably, even to those without scientific evidence knew this.
Apparently, liver was given to those that were gearing up to conceive and then when they were raising infants, to aid in health and prevent fatigue. Because we all know if energy and health are going well in that time of life, all is good!
However, we now know some science as to why liver was once a highly revered food. It contains more nutrients, gram for gram, than any other food. Liver provides:
- Natures most concentrated source of Vitamin A
- All B vitamins, especially B12
- Contains iron and folic acid
- An anti-fatigue factor
- Trace elements such as copper, zinc, and chromium
- Chicken liver in particular contains vitamins A, D and K2.
It’s funny how I can read the list of benefits above and think, “Oh, doesn’t every REAL food have that long of a list of benefits.” And then categorize it in my mind the same as other food I pull from my garden.
However, after researching, I realized that this list should solidify a conviction of this sacred food and motivate me to eat it in my diet every week.
Why? Here is what convinced me…
The Nourishing Catalyst
This article by The Weston A. Price Foundation explains in summary that liver is considered a sacred food because it is rich in “fat-soluble activators.”
The role of “fat-soluble activators” is best described by Dr. Price,
A question arises as to the efficiency of the human body in removing all of the minerals from the ingested foods. Extensive laboratory determinations have shown that most people cannot absorb more than half of the calcium and phosphorus from the foods eaten. The amounts utilized depend directly on the presence of other substances, particularly fat-soluble vitamins. It is probably at this point that the greatest breakdown in our modern diet takes place, namely, in the ingestion and utilization of adequate amounts of the special activating substances, including the vitamins [A, D and K2] needed for rendering the minerals in the food available to the human system. It is possible to starve for minerals that are abundant in the foods eaten because they cannot be utilized without an adequate quantity of the fat-soluble activators.
Whoa! How crazy is it that you can eat all these minerals we are all so familiar with, yet still starve for minerals without fat-soluble vitamins?! I better go eat my Chicken Liver Pâté…
Chicken Liver Pâté
1 lb pasture-raised chicken liver
1 chopped onion
1/2 cup red wine
4 cloves garlic
1/2 tbsp whole grain mustard
1/4 cup fresh rosemary
1/4 cup fresh thyme
4 tbsp grass-fed butter
1/2 cup whole milk sour cream
Soak chicken liver in milk over night in the refrigerator
Saute onion and liver in butter over medium heat in a cast iron skillet
When onions are translucent, add garlic for 1 minute to saute; be sure to not burn the garlic.
Add remaining ingredients, except sour cream to skillet and increase the heat so that you have a low simmer going
Simmer until most of the moisture has evaporated
Add mixture to your food processor and include sour cream.
Pulse until desired consistency
Eat cold or warm
We love to eat this as a spread on sourdough bread. You can also dip vegetables in it.
My favorite is to spread it on a lard tortilla with avocado and greens.