narouz said:See...i love chicken livers and beef liver not so much.
Maybe I'm wrong
but I tend to think of the liver as an oily organ.
I guess because it stores the oily vitamins, notably.
And so, if it is a fatty gland, and it's in a regular industrialized chicken, fed on soy and corn...
I think of chicken livers as full of PUFA.
It isn't ruminant, of course.
Maybe ordering online some perfect grassfed chicken livers?
I really hope you will talk me out of beef livers and into chicken livers.
I think freshness is more important than if it's ruminant or non-ruminant liver.
Taste is the king here. Nutritiondata shows very little PUFA in chicken liver and
i would not worry if there is no visible fat deposits inside the liver.
I have read studies that found frozen animal meats had higher oxidation of fat and
cholesterol if those were fed PUFA instead of saturated fat.
I think there is uncertainty how those organic frozen livers were stored and for how long.
Are those sold in vacuum pack?
Kummerow puts a lot of emphasis on oxidized cholesterol.
Cholesterol in ground meats get oxidized even when it is stored
at freezing temperature. Exposure of air increases oxidation.
I used to make liver pate and ate it for 3-4 days. Traditionally
people makes an oil seal on top of liver pate to prevent oxidation.
The only reason i chose beef liver is that RP measured the amount
of total vitamin K in beef liver. There is at least 200 mcg per 100 grams.
They showed about 15 mcg in 100 mg of chicken liver. It is also possible
they made a mistake in measuring total K like they did with beef liver.
Goose liver pate has more than 300 mcg per 100 grams.