Liver is one of those prized superfoods I wish I had introduced earlier into my kids’ diets.
Liver has the highest source of bioavailable vitamin A, meaning it’s in a form (retinol) that can be directly used by the body unlike plant sources of vitamin A (carotene) which need to be converted to retinol.
What is vitamin A good for?
✔️Epithelial integrity: skin, urinary tract, lungs, GI lining, blood brain barrier
✔️Immunity & tissue repair: without it can get chronic infections like UTI’s & slow healing
✔️Mucus formation in lungs, sinus cavities & mouth preventing infections
✔️Protects eye health
✔️Sex hormone formation
✔️Thyroid function
…to name a few
Liver is also a good source of bioavailable 𝗶𝗿𝗼𝗻, 𝗕 𝘃𝗶𝘁𝗮𝗺𝗶𝗻𝘀 𝗶𝗻𝗰𝗹𝘂𝗱𝗶𝗻𝗴 𝗳𝗼𝗹𝗮𝘁𝗲/𝗕9, 𝗰𝗼𝗽𝗽𝗲𝗿 𝗮𝗻𝗱 𝗰𝗵𝗼𝗹𝗶𝗻𝗲!
Traditionally, cultures considered organs sacred food and was used to promote fertility and conception.
It’s definitely an acquired taste though and while most people want to eat them, they find it hard to swallow…
In my upcoming book UNJUNK, I share 2 liver recipes; my mom’s traditional Lebanese liver recipe and an amazing buttery liver pate recipe by @paulfrangie7
But I understand that sometimes even the best recipe still doesn’t make it palatable enough for some, so hopefully, my 2 tips will help give you a few more options to try.
Hope this was helpful! Let me know if you’re going to try!
If you have any comments or questions, please leave them below.
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