Beef liver is one of the most nutrition packed foods in the world. In fact, it is 100 times more nutritious than muscle meat. It is one of the richest sources of amino acids compared to other protein sources; essential for body cell growth, repairs and regeneration.
While it’s true that fresh fruits and veggies are full of vitamins and minerals, their micronutrient content doesn’t always hold up to what is found in meats and organ meats – especially liver.
Most animal foods contain some amount of vitamin B12, but by far, the best source is liver which should be eaten at least once a week. Many disorders of the nervous system result from vitamin B12 deficiency causing a myriad of illnesses and behaviors (less than optimal functioning brain and nervous system, such as difficulty in thinking and remembering, panic attacks, weakness, loss of balance, numbness in the hands and feet, or agitated depression). Beef liver plays vital roles in the production of genetic materials and red blood cells and in neurological health.
The same serving of beef liver supplies 917 percent of the adult female RDA for vitamin A and 713 percent of the adult male RDA. Vitamin A is integral to vital organ, immune, vision and reproductive functions and is also active in cell communication, growth and differentiation. A slice of beef liver also offers 212 percent of the adult female RDA for riboflavin and 179 percent of the adult male RDA. Riboflavin helps your body metabolize food and maintain vision and skin health.
A popular objection to eating liver is the belief that the liver is a storage organ for toxins in the body. While it is true that one of the liver’s role is to neutralize toxins (such as drugs, chemical agents and poisons), it does not store these toxins. Toxins the body cannot eliminate are likely to accumulate in the body’s fatty tissues and nervous systems.
It is recommend to incorporate organ meat into your diet at least twice per week. In fact, the more organ meat in your diet, the better, especially if it’s grass-fed. Because the flavor can be challenging for some and because cooking organ meat can be daunting, I am sharing my favorite way to prepare beef liver 🙂
100-115 gram sliver of beef liver (about 1/2 inch thick)
1 Tbsp. organic, salt free butter
2 Tbsp. coconut flour
2 tsp garlic salt
Whisk one egg and pour into a Ziploc bag. Add beef liver, seal and lightly shake until evenly saturated. Add coconut flour, seal and lightly shake until coated (some may prefer more breading- in this case add more egg and flour).
Using a cast iron skillet over low-medium heat, melt 1/2 Tbsp butter then add liver and sprinkle with 1 tsp garlic salt. After 3-5 minutes, remove liver, adding 1 Tbsp butter and cook liver on opposite side, sprinkle with 1 tsp garlic salt.
Serve with caramelized onions and grilled asparagus.