5 Ways to Eat Enough Liver | Chris Masterjohn Lite

5 Ways to Eat Enough Liver | Chris Masterjohn Lite

There are a lot of things that we do better
than our grandparents did them, but eating liver is one area where our generation really dropped
the ball. Liver is the most nutritious food on the planet. And if you don’t understand
why it’s important, or you do understand why it’s important, but you find it difficult to work
into your diet, then this video is for you. Hi. I’m Dr. Chris Masterjohn of chrismasterjohnphd.com
and you’re watching Chris Masterjohn Lite, where the name of the game is details shmeetails. Just tell me what works. And today we’re going to be talking about why liver is important, and five ways that you can work it into your diet. You can just pick which one would work best for you. So liver is so powerful
that if you eat it once a week, you will meet your needs for vitamin A, for vitamin B12, and for copper for that entire week . It’s an excellent source of a lot of minerals, of most B vitamins, and when it comes to choline and biotin it’s through the roof. Only liver and egg yolks
are super abundant in choline and biotin. Everything else falls by the wayside. Why are these nutrients important? Well they’re important to your circadian rhythm, to your vision, to your metabolic health, your liver, your skin, hair, nails, your mental health and your mood. So many things that these are important to, so many bases that are covered just by eating liver once a week. And what do we mean by that? Well, I mean eating 4 to 6 ounces of freshly cooked liver or the equivalent
through a number of other ways that I’ll talk about today. So the number one way that you can eat liver is to cook it yourself. Number two is you can use something like liverwurst
or braunschweiger that contains liver blended in with other meats. I personally use U.S. Wellness liverwurst; it’s 20% liver, but it also has kidney and heart blended into it. And kidney and heart have their own spectrum of nutrients and so that allows me to get this blend of other
nutrients. Now if we are using U.S. Wellness, the liverwurst is 20% liver, so you’d have to eat five times more of it, and the braunschweiger is 35% liver, so you’d have to eat about three times more of it. That works out to about a
pound of braunschweiger per week or pound and a half of the liverwurst. Number three: is Epic Liver Bites. These are convenient because all you have to do is open the package and eat them. It’s blended with beef so the taste is milder. It’s a little dry because they’re dried, so you might want to have a glass of water on hand while you’re eating them. Unfortunately, I emailed Epic to find out what is the percentage liver and they told me that was proprietary. I think that’s
super lame and unhelpful, but trying to reverse engineer it based on the nutrients it contains, I think you need to eat about two or two and a half times the amount of Epic liver bites to get
the same amount of liver. That works out to eating one package of the liver bites every
one to two days. Number four: is to use a liver mousse or pate. This is liver that’s been blended
with fat, and that does dilute the liver somewhat, but it makes it much more palatable. To be honest, I think you can substitute it for cheesecake, and as long as you have some whipped cream and some sweetener, it’s like a desert. One of the problems with liver mousse or pate is that they often have so much other stuff in them besides the liver, that the liver gets very dilute. However, there’s a specific company: Three Pigs, based out of New York and they make a duck liver
mousse that has enough liver in it that if you eat one package, whether it’s the 5 1/2 ounce package, or the 8 ounce package; you’re going to get the equivalent of 4 to 6 ounces of liver per week. The fifth and final way: is to use desiccated liver tablets or capsules. Now the amount of liver in these can vary a lot according to the size of tablet or capsule, but if you’re using a product that puts it into a standard size capsule that you’re used
to, you’re probably gonna have to take 10 to 15 capsules per day. An easy way to figure it out is to
try to reverse engineer it by protein. Usually the protein will be listed on the packaging,
and so what you want to try to do is to get 25 to 30 grams of liver protein per week. Now these are what I consider the five most accessible ways to do this. If you look on the Internet, there’s lots of other creative ideas that people have used to try to work with liver into their diet. If you really love one that I didn’t mention, let me know in the comments.
Alright, I hope you found this useful. Signing off, this is Chris Masterjohn of chrismasterjohnphd.com,
and you have been watching Chris Masterjohn Lite.

37 Replies to “5 Ways to Eat Enough Liver | Chris Masterjohn Lite”

  1. First off, you're the best. Please keep this up! Details shmetails… I love it.

    Quick question, is it true that liver from a relatively old animal has built up "toxins" over time? Should a person with a damaged gut / detoxification problem go towards lamb/calf liver instead of liver from a mature animal? Or is it irrelevant and beef liver is fine for everyone? Thanks!

  2. I ate organic chicken liver for dinner last night. I cooked 3 chicken livers in coconut oil, and then heated some organic soup I had and chopped in the liver, so it just became part of the soup.

  3. I keep a package of the Epic grass fed jerky lying around to satisfy the rare muscle meat craving, so I know how expensive they brand is. I can get a lb of grass fed beef liver from a local farmer for a fraction of a cost- no brainer!

  4. I find fresh raw liver to be the easiest for me to stomach and eat. Just chug down a couple chunks of it with water and ta da. I get my liver from an organic local farmer.

  5. Thanks, Chris! I just want to say that the BEST source I've found is Mary's Organic Chicken Livers. They're air chilled and very affordable, mild-tasting, and much better than standard grocery store chicken livers. I know chicken liver has a different nutritional profile than beef liver, but it's still great, right?

  6. Chris- these videos are excellent. Keep em coming! anamaria in CA (I make my own liver pate from chicken liver, grass fed butter and fresh herbs like thyme and rosemary) is there an advantage of one type of liver over another? i.e.: beef over chicken

  7. I buy grass fed liver from a local farmer, but when I don't have time to cook, I take 6 radiant life dessicated liver pills per day, is this enough?

  8. Awesome Lite series Chris; I'm leafing through these while digesting your illuminating thoughts on the relationship between more than very low carb levels, ketosis – or rather production of ketones – and MCT. By way of a thank you, I find the easiest and foolproof way to make liver's taste less palatable is simply to gently cook it in the oven rather than pan fry it on the hob (of course, older generations simply matched liver with bacon or onions – and after a period of eating lower carb than I even did previously I've started caramelising onions to get the gut biota benefits of their fibre; smother the liver with caramelised onions and life is good). Perhaps you should suggest to a certain biohacker the addition of 5g to the classic Bulletproof Coffee….

  9. Hi chris thank you for the video. I wanted to ask your thoughts on eating raw liver ?
    I do not like the texture of liver and the only way that I can tolerate it is by just making a raw liver and carrot smoothie. I've read that even thou I freeze it it doesn't guarantee that it will kill all the Parasites. But then again I think of all of the people who eat raw liver pâtés.

    What are you thoughts on this?

  10. I eat chicken liver, cooked in water or fried in a pan, usually 2 days/ week, around 500-600 g (cooked weight) in total. Mom also makes liver pate simply with liver, whole eggs and onions, which is awesome.

  11. TC over at TNation has a chili recipe that sneaks in some liver with the ground beef.  Been meaning to try this for a while now and I think this video has inspired me to do so.

  12. Liver and onions, a classic American dish, is something I finally made and really enjoyed. I first soaked the 1 pound of pastured chicken livers, removed the connective tissues(tough stringy connective tissue isn't fun to eat), and covered with filtered water plus approximately a few ounces of milk kefir. Soaked this for 4 hours. Then I sliced two organic onions, separated into rings and cooked them in plenty of OV cultured butter. Once those onions were cooked down soft to my liking, I placed into the pan of hot ghee, roughly 3 of the chicken livers(I calculate it was about 4oz because I still have about 2 -6oz portions left from that 1lb package), that I first coated with almond flour with some salt, pepper, and garlic powder. Next, I cooked them about 5 minutes each side(still leaving the livers nice and pink inside), then added the onions back to the pan, along with: some fresh minced garlic cloves, fresh minced oregano, fresh minced rosemary, more salt, and I may have added a bit more ground black pepper. It was so good! I finally feel like I know how to cook them, and this was really easy, and I enjoyed eating them. It's funny that at first I thought that using 3 pieces of liver to 2 onions was too little liver, but come to find out it was the perfect amount(the minimal in a weeks time, in my opinion) and I started with that little because I didn't want too much liver that would not taste good to eat. Praise God for He worked it all out!

  13. Thanks for this! Question, if one has an elevated ferritin, can you still enjoy liver once a week or is it too high in iron? Many Thanks.

  14. Yuck. I have an amazing liver recipe that I got from the cookbook "How to Cook Everything". My husband LOVES it, and I have to confess I like it, too. But, for some reason I can't seem to force myself to cook it more than once every 2 weeks (and let's be honest that usually becomes once a month.) I don't know why I'm so resistant to eating it more.

    I get the frozen, ready to cook calf liver from the grocery store. Then cut them into thin strips (while they're still frozen). In a shallow bowl, I mix all purpose flour, salt and pepper. Then I dredge the liver in the the flour mix and fry it for 2-3 minutes on each side. I usually do it in multiple batches, so I keep the oven on 200 and keep the finished strips in there. Then at the end, I take granny smith apples (peeled and sliced – a pain the ass, but worth it) and cook them in the leftover butter along with the juice of 1 lemon. Even for someone who HATES liver, I have to admit that it's really, really good. I usually serve it with asparagus or another vegetable.

  15. Get a meat grinder, mix 4 oz liver with a pound of 80% lean ground beef. Season and make hamburger patties, can hardly tell it's in there.

  16. I make pate myself, using only beef liver without adding meat. I just blend fried liver with fried onions, spices and cream in a blender.

  17. There's not much one can do to liver to alter the flavor greatly though I have had some duck liver pate that was quite tasty. Organic chicken liver is easier to find than organic beef liver also slightly less costly but also a different nutritional profile. I fry liver in non-nitrate (uncured) bacon fat and when nearing completion add some coconut aminos. It still tastes like liver but the added flavors are nice.

  18. Do you think taking 800 IU of Vitamin D3 per day, with out getting much Vitamin A, will deplete your Vitamin A even more?

  19. Playback speed up to 1.5 and he's speaking at a normal speed. Love that this podcast is just the meat of the subject.

  20. Grew up eating beef liver and tongue on a regular basis. Also chicken hearts and gizzards on a regular basis. Have not had any of those foods in 30 years. Time to add them back into my diet.

  21. Epic Liver Bites: "Hi Natalia, while the exact ratio is proprietary, we can tell you that there is 2.5 oz of liver into each bag of bites prior to the cook process."

  22. I cannot find nutrition data for Bison Liver. Does it also contain high amounts of Copper and Vitamin A like Beef Liver, or is it in safer amounts like Chicken Liver, which could be eaten more routinely?

  23. Being British I don’t work in ounces. Just had the shock of my life when I converted it to grams, I’ve been eating at least 150g a time. Jeez, that’s some seriously nutrient dense food then 🤯 better cut my serving size. Really enjoying the nutrient 101 emails Chris, so thank you.

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