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Eating liver makes you feel good?

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_CJ

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Discussion starter · #1 ·
Trigger warning: This post is about eating meat. If you are opposed to to consumption of animal products in any way, please leave now. Your comments are not welcome or desired.

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It's been a while since I've eaten any liver, months maybe, but I had some liverwurst (Braunschweiger) in the fridge that was getting old, so I decided to have some before it went bad, and boy do I feel good. First for lunch yesterday, and again this morning.

I decided to Google it, and Ai tells me...

"Eating liver can make you feel good due to its high nutrient density, particularly its abundance of iron, vitamin B12, and vitamin A. These nutrients play crucial roles in energy production, red blood cell formation, and overall health, contributing to feelings of well-being."

Curious to know if anyone else has had a similar experience.


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#3 · (Edited)
Guys, this is a typical Chinese dish. We dont eat it everyday, but it is something that can be ordered at fancier restaurants.

Thin sliced like beef slices. Cooked with scallion, ginger, and a garlic soy sauce. Goes super well with rice if the chef cooks it right. The aroma is incredible.

It can also be cooked in rice porridge.

I dont go on a ride after though. Usually too full. But hopefully this shines a different perspective on eating which Is pretty typical in Asia.
 
#5 ·
Liver is good, but in excess it can cause health issues.
Issues around halfway down the page here

Liverwurst is liver plus other stuff...usually high in fat and sodium, so like many processed foods it's not all that great to eat all the time.
 
#10 ·
Nat said:
I used to really enjoy liver & onions as a kid but the thought of it now grosses me out. Blecchhhh.

Actually, the only organ meat I still eat would be tripe (in menudo). Only occasionally.
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Tripe is not bad for you, it's just intestinal muscle wall.

Eating liver is a mixed bag, as with many things, there are good and bad, in the case of liver I'd say the bad outweigh the good:

Risks of Eating Liver
High Vitamin A Content
One of the primary concerns with consuming liver is its high vitamin A content. While vitamin A is essential for health, excessive intake can lead to hypervitaminosis A, a condition characterized by symptoms such as nausea, headache, dizziness, and even liver damage. It is important to consume liver in moderation to avoid these adverse effects.

Potential Toxin Accumulation
The liver is an organ that processes toxins in the body, and as such, it can accumulate harmful substances. This is particularly a concern with liver from animals exposed to environmental toxins or those raised in non-organic farming conditions. Ensuring that liver is sourced from reputable, organic farms can mitigate this risk.

Impact on Liver Health in Specific Populations
While liver consumption can be beneficial, it may not be suitable for everyone. For instance, individuals with pre-existing liver conditions or those at risk of liver disease should consult with healthcare providers before incorporating liver into their diet. Additionally, certain populations, such as pregnant women, should be cautious due to the potential risks associated with high vitamin A intake.
 
#12 ·
As a kid, my folks would force me to eat liver. I'd sit there protesting until they started threatening viloent consequences and then try to swallow it with minimal chewing, constantly fighting the gag reflex. How anyone can stand the smell of it, let alone the taste is beyond me. Eating it wouldn't make me feel good at all, and the number of beers it would take to "cleanse my pallet" would definately not be healthy. On the other hand, a carnitas burrito with a cold beer does make me feel great - emotionally and physically - though not necessarily like riding :)
 
#14 ·
Shawn in da Canyon said:
I never liked liver. I didn’t think anyone liked it. It makes he heave. In the other hand, Rocky Mountain Oysters are yummy 😋
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I took part in spring roundup on a large cattle ranch in Wyoming and after we'd snip out the testicles there was this one ranch hand who would sizzle the nut on the hot metal surface of the stove thing where they kept the branding irons hot, but he only sizzled it for a few seconds on each side before popping it in his mouth. There's no way it was more than 10% cooked!
 
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