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Eating liver for iron... Does it cause any GI problems?

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Posted 10/31/2015 6:52 AM (GMT 0)
I have been battling with iron deficiency anemia. I am thinking about cooking, eating liver (chicken liver, lamb liver...) for this issue but I've had some gastrointestinal problems with eating liver in the past. I'm wondering, are you able to eat cooked liver without having digestive problems of any kind?

iron content of chicken, lamb, beef liver:

Chicken liver
nutritiondata.self.com/facts/poultry-products/667/2

Lamb liver
nutritiondata.self.com/facts/lamb-veal-and-game-products/4669/2

Beef liver
nutritiondata.self.com/facts/beef-products/3469/2

Interesting that chicken liver has more iron than others.
Posted 10/31/2015 10:51 AM (GMT 0)
Hi there- I love chicken liver and have found it to be helpful. When I was coming out of my last flare, I was anemic and exhausted- my acupuncturist suggested it.

How are you cooking it? I think your best bet is something simple- so any places do it all battered and fried. I bought organic ones from Whole Foods, and just pan fried them in coconut oil with garlic. I topped them with oregano and lots of fresh lemon. Delicious- and I literally felt better immediately after eating. Lots of energy so I knew they were doing their thing!

I bought a calf liver to cook as well, but it's so big and more intimidating.:) It's still in the freezer.

Good luck!
Posted 10/31/2015 12:17 PM (GMT 0)
I generally boil them in the water but going to pan fry them the next time. Maybe I'll add some thyme too. Thanks.
Posted 10/31/2015 4:43 PM (GMT 0)
I do fine with eating any kind of liver. I just saute it with onions, garlic, bacon, and rosemary then I blend it in the food processor with a few hardboiled eggs, ghee, and balsamic vinegar. it's like heaven!!

It doesn't help my anemia but I still love and crave the taste of it.

@caroline, i had an enormous deer liver (had to have been from a buck) my dad gave me from hunting. It must've stayed in my freezer for 4 months before I got up the courage to cook it haha
Posted 10/31/2015 8:12 PM (GMT 0)
the only problem is that liver stores loads of toxins. I usually use a very simple recipe for liver pate:
you cut more or less 300 g of chicken liver into pieces and fry them on one tablespoon of butter for several minutes. Then put them in a bowl, add 1/4 teaspoon of salt and mix them finely with a hand blender. Then you put the paste into a ramekin and bake in the oven (200 C) for 15 min. The pate nicely spreads on a white baguette :)
Posted 11/1/2015 11:14 AM (GMT 0)
Joanna - OMG. I got chills just thinking about that! Hahahaha! That was one big liver.
Posted 11/1/2015 1:41 PM (GMT 0)
I love liver! I usually fry mine up in a cast iron skillet (more iron) with olive oil and I lightly bread it with flour and seasoning. And add carmalized onions on top. I've never had an issue with liver in the past and actually it makes me feel better.
Posted 11/1/2015 2:11 PM (GMT 0)
I can't get past the smell. I have been trying so hard to eat chicken liver cuz I'm very anemic.
I broil it and than add it to tons of sauté onions add garlic salt and pepper and lightly blend with a couple hard boiled eggs. My bro and dad love it.
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