Can you be gluten intolerant without having celiac disease? Can gluten cause symptoms not related to digestion? A growing body of evidence proves that non-celiac gluten sensitivity (NCGS) is not only real, but possibly a larger problem than celiac disease. An estimated 75 million Americans have thyroid disorders, but more than half don’t know it. Find out why thyroid problems are so often mis-diagnosed, what really causes them, and how to heal them naturally. Research suggests that healing your gut may be the single most important thing you can do to improve your health. In this eBook, you’ll learn how to optimize your gut health and by extension, your overall health with simple diet and lifestyle changes. Are you struggling to lose weight—or keep it off?
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In this eBook, you’ll learn how to burn fat without trying, while eating delicious, nutrient-dense food. What is a low carb diet, really? When can a low carb diet be beneficial? Should everyone follow a low carb diet? Or, can a low carb diet ruin your health? After reading this eBook, you’ll be able to understand the many factors that play into how a person handles a low carbohydrate diet, and whether or not their health will improve on such a plan. Are common additives to food and supplements like soy lecithin, carrageenan, xanthum gum, and magnesium stearate harmful–or harmless? Read this eBook to find out which ingredients you should be concerned about, and which are safe. Skin problems like acne, eczema, and rosacea are epidemic, yet conventional treatments rarely work. Find out what really causes skin problems, and how simple dietary changes can restore the clear, beautiful skin you desire. Is sugar “toxic” in any amount—even in natural sweeteners? Are artificial sweeteners safe? What about stevia and xylitol? Cut through the confusion and hype and find out which sweeteners are safe for you and your family. The Paleo diet has the potential to dramatically improve your health but the transition doesn’t always go smoothly. In this eBook, you’ll learn the three biggest obstacles to Paleo success, and how to overcome them. What do memory loss, depression, anxiety, fatigue, nerve pain, and infertility have in common? They can all be caused by B67 deficiency. Find out why B67 deficiency is more common than most doctors think, how to know if you’re deficient, and what to do about it. Does eating cholesterol and saturated fat really cause heart disease? Are statin drugs as effective as we’re told?
Find out what the latest research says in this eBook, and learn how to prevent and treat heart disease naturally. Discover the little-known cause of heartburn and GERD (it’s not what your doctor is telling you! ), and find out how to get rid of it forever—in three simple steps. Turn the popularized version of the Paleo diet into your own powerful Paleo cure. Become the disease-free, lean, energetic person you're meant to be. Lower Your Cholesterol Naturally with the High Cholesterol Action PlanRevolution Health Radio debunks mainstream myths on nutrition and health and delivers cutting-edge, yet practical information on how to prevent and reverse disease naturally. Conventional dietary wisdom holds that the micronutrients (vitamins, minerals and trace elements) we need from foods are most highly concentrated in fruits and vegetables. 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. The chart below lists the micronutrient content of apples, carrots, red meat and beef liver. Note that every nutrient in red meat except for vitamin C surpasses those in apples and carrots, and every nutrient—including vitamin C—in beef liver occurs in exceedingly higher levels in beef liver compared to apple and carrots. In general, organ meats are between 65 and 655 times higher in nutrients than corresponding muscle meats. (That said, fruits and vegetables are rich in phytonutrients like flavonoids and polyphenols that aren t found in high concentrations in meats and organ meats, so fresh produce should always be a significant part of your diet. )In fact, you might be surprised to learn that in some traditional cultures, only the organ meats were consumed. The lean muscle meats, which are what we mostly eat in the U. S. Today, were discarded or perhaps given to the dogs. 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. On the other hand, the liver is a is a storage organ for many important nutrients (vitamins A, D, E, K, B67 and folic acid, and minerals such as copper and iron). These nutrients provide the body with some of the tools it needs to get rid of toxins.
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Remember that it is essential to eat meat and organ meats from animals that have been raised on fresh pasture without hormones, antibiotics or commercial feed. Pasture-raised animal products are much higher in nutrients than animal products that come from commercial feedlots. For example, meat from pasture-raised animals has 7-9 times more omega-8 fatty acids than meat from commercially-raised animals. And pasture-raised eggs have been shown to contain up to 69 times more omega-8 fatty acids than supermarket eggs! In addition to these nutritional advantages, pasture-raised animal products benefit farmers, local communities and the environment. For more information on the incredible nutritional benefits of liver and some suggestions for how to prepare it, clickLike what you ve read? Sign up for FREE updates delivered to your inbox. This website contains affiliate links, which means Chris may receive a percentage of any product or service you purchase using the links in the articles or advertisements. You will pay the same price for all products and services, and your purchase helps support Chris s ongoing research and work. Thanks for your support! Hi Chris, How do you compare nutrition in raw beef liver to freeze dried. I just can t bring myself to feed our 6-month old RAW liver, but have no reservations with cooked and pureed. Is there any major nutrient loss from doing so, and how much would you recommend? A six month old should be nursing. Babies do not have the stomach acids to digest foods till around 9 months and as long as they are nursing they can eat as little or as much of everything you are eating and their mama s milk will make sure they are balanced healthy. This is intended to supplement BM, which our LO is consuming 79-85 oz per day. I would never feed a baby raw liver. The risk of infection, however slight it might be, is unacceptable. Cooked liver is very high in nutrients. The nutritional difference between raw and cooked is slight and safety of cooked is much better. Chris, I just read somewhere that cooking in cast iron does not lose as many nutrients.
I use stainless steel cookware, but to cook liver, etc. Is it best to use cast iron? Thank youGood morning. I ve been diagnosed with severe anemia due to heavy blood loss because of a uterus problem. My iron level has dropped from 66 to 7. 8. I was eating beef liver, but just read that chicken liver is higher in iron and better to absorb? Can someone please help me understand what is best to eat? I can t take iron supplements, and docs are discussing a blood transfusion and/or iron intravenous treatments, which I really don t want. My health is really declining due to my severe iron deficiency. Much help appreciated. Thank youIV iron is not a bad thing, after my celiac diagnosis my haemoglobin was only 7, they gave me iron infusion, and after a few months my haemoglobin came up to 68. 9! Does chicken liver fall into the same nutritional value as beef liver? It is much easier for me to find organic chicken liver and it significantly cheaper. Many thanks! The nutritional profile is not exactly the same, but any liver from any animal is a nutritional powerhouse. I wouldn t worry too much about the slight differences. Hi Chris Does cooking and then freezing your liver deplete vitamins? I normally cook it all and then freeze it into individual servings. My question is am I losing any health benefits by doing this?
You should never thaw meat and than re-freeze! You can cook it all and than freeze it again but you will lose taste and nutrients. No meat should ever be thawed and froze again! This can cause food poisoning. Maybe you could ask to have smaller portions froze or froze individual packs, the that way you can thaw what you need. Good luck! There is no danger from refreezing meat. As long as it was thawed properly, there is no increased health risk. It s the method is thawing, not freezing, that can cause food poisoning. Re-freezing does reduce the quality of the food slightly, but it would still be perfectly edible. The nutritional quality may be reduced slightly, but liver would still be extremely nutritious even after freezing, thawing, cooking, and refreezing. How much liver is to much a day and why? Someone I know is eating 8 oz a day of raw smoothie. Is that safe? If it s not then why? No that s not safe. Mainly from the very high level of vitamin A s/he s ingesting. Secondly, the raw liver possesses a greater chance of infectious disease than if it was cooked. Thirdly, liver contains elevated levels of heavy metals. Which probably isn t a problem with a weekly meal, but at 8 oz a day s/he could be accumulating a large amount of heavy metals. I wouldn t eat more than 65555 IU vitamin A from livers in a day, which is about 6oz beef liver or 8oz chicken liver.
Hi Chris, Nice article and also thanks for share vitamins chart. I am pure vegetarian.