Liver confuses and confounds many of us. It looks weird, gives off an odd mineral smell, and has a unique texture. We try to reconcile our horrible memories of Mom’s bone-dry renditions of the stuff with all the ethnographic literature describing how hunter-gatherers share precious slivers of the raw trembling organ immediately after a kill. We appreciate and acknowledge the superior nutrient profile of four ounces of beef liver compared to five pounds of colorful fruit even as the shrink-wrapped grass-fed lamb liver direct from the organic farm sits in the freezer untouched. And then we wonder whether it’s even safe to eat, because, you know, it’s the “filter” – the only thing standing between an onslaught of environmental toxins and our vulnerable bodies – and filters accumulate the stuff they’re meant to keep out. See colanders, coffee filters, water purifiers. Liver, then, is many a Primal eater’s Everest. Tantalizing […]

Original post by Mark Sisson

Be Nice and Share!

Filed under: Fitness