Amazoniac
Member
It's possible, and also to mask the strong taste to get the nutrition. If the liver is rich in copper yet it's poison A that's limiting for the person, portioning must be learned from the response to it rather than inhate taste, otherwise cases of acute intoxication from diet would've been prevented (although in some of them consumers appeard to ignore the cues). But for example, table salt eaten on its own rapidly becomes unbearable (tut), yet you can easily take an excessive dose of poisonyl esters without being discouraged, it's not likely to be revolting and trigger repulsion unless the dose is insane, and you notice that something went off later after ingesting.@Amazoniac Do you think that's why, in many cultures, liver is eaten a little bit at a time, in some form of sausage, dish or pate? For the retinol to be metabolized completely? It is comparatively rarer to find traditional recipes with big meals of liver, it's mostly always in small amounts at a time.
I think a few thousands UIs when thyroid is high are probably going to get utilized quickly to create the steroid hormones. Even Ray has cautioned against large doses of retinol several times in the past, and it obviously has an anti-thyroid effect when large amounts are taken, as was known even back in McGavack's thyroid book (1951).
One thing that's often missed is I suspect people eat liver not only because of the retinol, but more importantly because of its large amounts of the b vitamins, especially riboflavin, along with many minerals like copper.
btw, thanks for the suggestion, Medicosis Perfectionalis seems like an awesome YouTube channel.
- Cause and Prevention of Liver Off-Flavor in Five Beef Chuck Muscles Muscle
The channel is great, he consults various textbooks before condensing them in those videos. The guy is a boss.
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