YuraCZ
Member
- Joined
- Apr 24, 2015
- Messages
- 674
Sorry, but I don't understand what you talking about..
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Well they probably don't have hypothyroidism = ****88 up liver = problems with ceruloplasmin = problems with copper etc. etc.jyb said:Just a random observation about copper being so rare. I find it odd that one would need to eat so much liver just to avoid copper deficiency. Clearly people around me with perfect skin don't need to, in fact most have never eaten liver.
YuraCZ said:Is this possible? That amount of vitA in turkey liver.. I thought that beef liver has the most vitamin A besides polar bear(100 000 IU for 100g)
YuraCZ said:Like I said. I think I have problems with ceruloplasmin due to hypothyroidism and estrogen overload(steroids)= sluggish liver... Ok so I stick with Beef liver. They have nice balance vitA, copper, zinc, not too high iron content.
Heh now I realise. I make calf liver. No beef LOL.. Because I think it may have less garbage in them or something like that..mt_dreams said:Even calf liver has way more vit A than full grown cows.
YuraCZ said:Heh now I realise. I make calf liver. No beef LOL.. Because I think it may have less garbage in them or something like that..mt_dreams said:Even calf liver has way more vit A than full grown cows.
Calf liver 100g - 39000iu vitA
Beef liver 100g- 16900 iu vitA
So I take 20000iu of vitA every day and not 10000 iu like I thought.
Who would have thought that there is a such a difference between calf and beef liver vitA content wow.. That's maybe why my hypothyroid symptoms got worse. Too much vitA and suppression of thyroid. Is that possible?
Only time I freeze cooked liver is if I make liver pate, and then it works really well to freeze slices/day-sized portions.How do you store left overs? According to StillTasty (link below), "Cooked beef liver will usually stay good for 3 to 4 days in the fridge and 4 months in the freezer." Does anyone else freeze their liver AFTER cooking, to make it last?
Only time I freeze cooked liver is if I make liver pate, and then it works really well to freeze slices/day-sized portions.
Otherwise I slice or chop the fresh liver before freezing so I can just take out enough to cook for one small serving at a time.
Just a warning that beef liver seemed to have caused a temporary shedding of hair for me. I honestly thought I was done fighting hair loss for good since I hadn't lost any hair for several months, but I had beef liver for the first time last week (instead of chicken liver), and I guess it was the extremely high copper content, I lost hair for a few days after eating it, and my skin looked like garbage. I took a lot of vitamin C to get rid of the copper, and things seem to be back to normal now, but I'm never eating beef liver again.
Sounds better than trying to do the whole thing at once. I was anxious to try, until:
You're freaking me out, lamp! Did you eat it with coffee/gelatin, as is often recommended?