Jator tries LIVER!!

In an attempt to make liver a bit more palatable, Jator minced it up and mixed it with some ground beef and BBQ'd some patties. Result - "can't really taste it." I guess that's a good thing.

The Liver Files

Recipes and Lore About Our Most Important Sacred Food By Lynn Razaitis

Since history began, "liver has ranked above all other offal as one of the most prized culinary delights. Its heritage is illustrious--whether savored by young warriors after a kill or mixed with truffles and cognac for fine patés de foie gras." So write Margaret Gin and Jana Allen, authors of Innards and Other Variety Meats (San Francisco, 1974).
Practically every cuisine has liver specialties. Some cultures place such a high value on liver that human hands can’t touch it. Special sticks must move it. The Li-Chi, a handbook of rituals published during China’s Han era (202B.C. to 220A.D.), lists liver as one of the Eight Delicacies. Throughout most of recorded time humans have preferred liver over steak by a large margin, regarding it as a source of great strength and as providing almost magical curative powers.

A LONG LIST

So what makes liver so wonderful? Quite simply, it contains more nutrients, gram for gram, than any other food. In summary, liver provides:
An excellent source of high-quality protein
Nature’s most concentrated source of vitamin A
All the B vitamins in abundance, particularly vitamin B12
One of our best sources of folic acid
A highly usable form of iron
Trace elements such as copper, zinc and chromium; liver is our best source of copper
An unidentified anti-fatigue factor
CoQ10, a nutrient that is especially important for cardio-vascular function
A good source of purines, nitrogen-containing compounds that serve as precursors for DNA and RNA.

ANTI-FATIGUE FACTOR

Liver’s as-yet-unidentified anti-fatigue factor makes it a favorite with athletes and bodybuilders. The factor was described by Benjamin K. Ershoff, PhD, in a July 1951 article published in the Proceedings for the Society for Experimental Biology and Medicine.
Ershoff divided laboratory rats into three groups. The first ate a basic diet, fortified with 11 vitamins. The second ate the same diet, along with an additional supply of vitamin B complex. The third ate the original diet, but instead of vitamin B complex received 10 percent of rations as powdered liver.
A 1975 article published in Prevention magazine described the experiment as follows: "After several weeks, the animals were placed one by one into a drum of cold water from which they could not climb out. They literally were forced to sink or swim. Rats in the first group swam for an average 13.3 minutes before giving up. The second group, which had the added fortifications of B vitamins, swam for an average of 13.4 minutes. Of the last group of rats, the ones receiving liver, three swam for 63, 83 and 87 minutes. The other nine rats in this group were still swimming vigorously at the end of two hours when the test was terminated. Something in the liver had prevented them from becoming exhausted. To this day scientists have not been able to pin a label on this anti-fatigue factor."

To read on, go to http://www.westonaprice.org/foodfeatures/liver.html