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Old 01-13-2013, 03:29 PM   #31
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Quote:
Originally Posted by Janknitz View Post
Im surprised to hear that beef liver is high in carbs. Are the carbs from stored glycogen in the grain eating cow's liver? Would the count be the same in liver from a grass fed animal?

Even if there is one gram of carb per ounce in beef liver, I can't imagine it having much blood glucose/ insulin impact compared to an equivalent carb count in a piece of fruit, because of the nutrient density and especially if cooked with plenty of fat.
I'm curious about liver from grassfed animals, too.
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Old 01-13-2013, 03:30 PM   #32
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Mmmmm. I love liver once in awhile. All this talk has me craving some. I think I'll make chopped liver this week.......
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Old 01-13-2013, 03:36 PM   #33
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Originally Posted by DiamondDeb View Post
I'm curious about liver from grassfed animals, too.
My grassfed label says 1g per 100g serving.
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Old 01-13-2013, 03:37 PM   #34
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Quote:
Originally Posted by DiamondDeb View Post
I'm curious about liver from grassfed animals, too.
i did a search on nutrition facts for grass fed beef liver. the numbers varied, but didn't look much different than that reported for conventionally raised beef liver. grass fed liver is significantly lower in fat, however.

and reportedly, grass fed beef liver tastes even better than regular.

man, this is SO making me crave liver. i'm gonna go for a walk!

Last edited by taokeema; 01-13-2013 at 03:39 PM.. Reason: added last line
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Old 01-13-2013, 03:40 PM   #35
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Quote:
Originally Posted by DiamondDeb View Post
I'm curious about liver from grassfed animals, too.
Quote:
Originally Posted by Janknitz View Post
Im surprised to hear that beef liver is high in carbs. Are the carbs from stored glycogen in the grain eating cow's liver? Would the count be the same in liver from a grass fed animal?
Yes, the carbs are from glycogen stored in the liver; making and storing glycogen is one of the liver's functions. Glycogen - Wikipedia, the free encyclopedia

I think that the amount of glycogen might be different depending on what the animal eats, and, more importantly, when the animal last ate before slaughter, but at 1 gram of carb (glycogen) per ounce of meat, I can't imagine the difference is large.
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Old 01-13-2013, 04:54 PM   #36
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Quote:
My grassfed label says 1g per 100g serving.
100 g is 3 1/2 oz, so that means (assuming the label is accurate) that grass fed liver has 1/3 the carbs of grain fed. And 3 1/2 oz is a respectable serving even if eating conventional liver. 7 oz (2 g carb grass fed, 7 g conventional) would be way too much for me.

Shows a few things:
Liver from grass-fed beef is preferable for the carb count, not to mention other things.
Just as the cattle's liver is full of glycogen from grain, so would be our own if we ate the grain OR The grain fed beef.

So it seems like we should continue to enjoy liver but try to get grass-fed as much as possible.
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Old 01-14-2013, 06:47 AM   #37
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Originally Posted by clackley View Post
My grassfed label says 1g per 100g serving.
Cathy is your label from chicken livers? It seems some posters are talking beef or calf or chicken so I'm wondering which label your carb count is from.

I've noticed that you make pate from chicken livers and wonder if you could post a recipe? Also, is it possible to make this without a food processor?

TIA
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Old 10-31-2013, 07:36 PM   #38
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OMGoodness! My head is spinning! lol...

It started with a simple Google search on some nutrient and that lead to reading article after article about all the health benefits of liver! Who knew? Or, more accurately, I had an idea once but forgot over time. And now I'm learning more.

I'm going to see if I can add liver into my diet on a regular basis. The idea is to have 1-2 servings per week.

I see a new N=1 experiment starting soon...
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Old 10-31-2013, 07:54 PM   #39
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Old 10-31-2013, 09:41 PM   #40
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I cut mine up into thin-ish squares about 3"x4" in size and boil in the pan for a while then wash the liver out thoroughly before cooking the rest of the way and sauteeing in olive oil onions. I also add bay leaves during the boiling part.

Other than that its just like yours, yum! yum! yum! Liver is a treat!
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Old 11-01-2013, 09:33 AM   #41
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Heh...just realized this thread is 10 months old...but still...my carb counter says 6 oz of baby beef liver is 4.5gm of carbs and I won't eat it unless I get onions with it...which are *really* high carb, but two slices with the liver still fit into my 10gm of carbs or less at a meal.

They used to say not to eat liver more than once a month since the liver is what filters the toxins and they assumed eating it too often wasn't good for us. Is that still the case?
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Old 11-01-2013, 03:25 PM   #42
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Heh...just realized this thread is 10 months old...but still...my carb counter says 6 oz of baby beef liver is 4.5gm of carbs and I won't eat it unless I get onions with it...which are *really* high carb, but two slices with the liver still fit into my 10gm of carbs or less at a meal.

They used to say not to eat liver more than once a month since the liver is what filters the toxins and they assumed eating it too often wasn't good for us. Is that still the case?
What I read was eat it once or twice per week - but buy high quality liver, grassfed if possible.
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Old 11-02-2013, 05:36 AM   #43
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I didn't know chicken liver was so low in carbs. I'll be having some chix livers wrapped in bacon today!!!!
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Old 11-02-2013, 12:20 PM   #44
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I don't like calf liver but I LOVE lamb's liver - haven't had a chance to eat it in a long time though.
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Old 11-02-2013, 03:27 PM   #45
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When I was a kid we ate chicken liver every week! I loved it. Mom would cook it with bacon and onions. I haven't had it in years, but now I want some! I prefer chicken liver to beef liver.
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Old 11-03-2013, 01:24 AM   #46
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Okay, liver is on the shopping list for sure this week! So craving it now!
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Old 11-04-2013, 04:48 PM   #47
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I just finished dinner - liver & onions with asparagus & garlic & butter. OMGosh, why did I literally go years w/o making liver? It is so good!

It is so easy to make, too. It is going to be very easy to have this twice a week.
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Old 11-05-2013, 09:11 AM   #48
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I wish my DH liked it because I'd make it once a week no sweat. As it is, I have to eat it when we go out. And he still makes faces at it! LOL!

He LOVES liver gravy, go figure. I think it's a texture thing with him and the liver though.
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Old 11-05-2013, 01:55 PM   #49
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i never would've thought about carbs in liver
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Old 11-06-2013, 10:34 AM   #50
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I've also have not had liver in a long time. When I used to cook it though it was with onions. I would saute the onions in a bit of bacon grease, remove the onions and brown the liver on both side, put the onions back on the liver, add a splash of wine, cover and simmer for just a bit. It was so good.

I also like chicken liver but I've never had it without a light breading on it. I also like friend green tomatos and would fry them up with egg only, no flour. My hubby doesn't like them with egg so I now simply slice, season and fry in bacon grease. A nice, tasty compromise

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Old 11-06-2013, 06:23 PM   #51
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I'm spoiled cuz' I have a bunch of liver packaged for individual size from beef we raise here on our farm. I love liver...anyway you make it I would eat it. Altho, I do soak it in goat's milk for 6 hours, cook up the onions in butter, and then dredge the milk soaked liver in fresh ground white rice flour. You low carbers would be out of ketosis in no time flat at my house It makes a nice crunchy crust...Oh my word! It is 9:22 pm and I want to make liver now .... geesh
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Old 11-06-2013, 07:06 PM   #52
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Oooh, I'm glad I saw rthis thread again! I need to take liver out of the freezer for tomorrow!
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