Examine.com 4 superfoods you should be eating

[Benko]

http://examine.com/blog/4-science-based ... 8d982e1a57

Not rocket science, but worth a reminder.  And the spirulina is kinda a surprise to me (as it was to them).

Activz has organic versions of powdered fruits and veggies (I buy from iherb to save money) and I've been using among others their powdered beet root, mixed berries, spinach on days when I don't eat as many veggies as I like.

[MachineGhost]

The only thing worse tasting than spirulina (which has strange dark bitterish off taste) is chlorella (which has a truly vile fishy pond scum taste).

I'm surprised they left off broccoli sprouts.  Sulforophane activates over 200 genes.  It is a true superfood.  I would rate garlic second (anti-cancer), dark berries third (brain).  Spirulina only has a specialty chemical good for nerve regrowth (cyg-something) and I thought nitrates are very inflammatory and not healthy?

[moda0306]

On this note, I just bought liver the other day... kind of dreading eating it.

[MachineGhost]

On this note, I just bought liver the other day... kind of dreading eating it.

I made the mistake once of eating a bacon-wrapped chicken liver without knowing what it was....  once.

[moda0306]

On this note, I just bought liver the other day... kind of dreading eating it.

I made the mistake once of eating a bacon-wrapped chicken liver without knowing what it was....  once.

Is it that bad?

Bleh.

[Benko]

These were not meant to be the healthiest foods of all, but given the never ending hype of various "superfoods", some that actually merit that distinction.

1. "spirulina can improve lipid and glucose metabolism, while also reducing liver fat and protecting the heart. Animal studies are very promising as well, as spirulina has been shown to be of similar potency as commonly used reference drugs, when it comes to neurological disorders. These effects also extend to arthritis and immunology".

and if you don't like the taste of spirulina, I finally tried that powdered stuff that you were happy to find and it ain't great either.

2.  You can check examine.com and look up the individual components for more info.

and this ain't a paleo/perfect health site, so I wouldn't look for benefits of liver, or organ meats there any time soon.

[dualstow]

From the article:

Leafy green vegetables contain high levels of nitrate. In fact, beets have so much nitrate, beetroot juice is a legitimate ergogenic aid and pre-workout supplement.

Did I read that right? I love beets but I've never thought of beetroot as leafy or green. I think of it more as purply and rooty. And, I think it contains a lot of sugar. But I love it when things that are sweetened are done so with beetroot juice.

I used to take lots of spirulina & chlorella during my herbal phase in the mid-nineties.

[Mountaineer]

On this note, I just bought liver the other day... kind of dreading eating it.

I made the mistake once of eating a bacon-wrapped chicken liver without knowing what it was....  once.

Is it that bad?

Bleh.

Only for the pig and chicken. 

... Mountaineer

[FarmerD]

Activz has organic versions of powdered fruits and veggies (I buy from iherb to save money) and I've been using among others their powdered beet root, mixed berries, spinach on days when I don't eat as many veggies as I like.

You might want to check out znatural foods - they have dozens  of discount bulk organic fruit powders as well as a lot of other organic foodstuffs.  (for example beetroot here is $15/lb versus $29/lb at Activz). 
http://www.znaturalfoods.com/

Monterrey Bay has literally a hundred bulk herbs, spices, tea, and essential oils, many of which are hard to find. 
http://www.herbco.com/c-2-bulk-herbs-spices.aspx

[WiseOne]

On this note, I just bought liver the other day... kind of dreading eating it.

Every once in a while I buy liver and try to do something tasty with it.  It's cheap and very nutritious, but definitely a culinary challenge.

Two things I did that worked:

1) Chop it up fine and mix into a meatloaf recipe.

2) Soak it in milk overnight before cooking to soften the flavor.  And serve it with a big pile of caramelized onions.

[dualstow]

Every once in a while I buy liver and try to do something tasty with it.  I
... And serve it with a big pile of caramelized onions.

Yes!

[moda0306]

Every once in a while I buy liver and try to do something tasty with it.  I
... And serve it with a big pile of caramelized onions.

Yes!

I "marinaded" it for 1.5 hours in whipping cream (didn't have milk... I cut back significantly on dairy but still like my cream in my coffee).

Then fried it with some flour (yeah I know) and some onions.

It was sorta like a tender, sorta-skunky sirloin or something.  It wasn't as bad as I thought it would be.  I'd definitely be game to have it a couple times a month (once a week might get a little trying), but I especially like the idea of grounding up about 1/4 lb of liver into a bunch of ground beef for burgers, tacos, chili, etc.

It's one of those things that I don't know if I want to take all at once and get it over with, or pepper it into larger portions of meat.

I think both options are probably better than being either under-nourished, or (to a lesser degree) relying too much on supplements to achieve proper nourishment.

[hoost]

Every once in a while I buy liver and try to do something tasty with it.  I
... And serve it with a big pile of caramelized onions.

Yes!

I "marinaded" it for 1.5 hours in whipping cream (didn't have milk... I cut back significantly on dairy but still like my cream in my coffee).

Then fried it with some flour (yeah I know) and some onions.

It was sorta like a tender, sorta-skunky sirloin or something.  It wasn't as bad as I thought it would be.  I'd definitely be game to have it a couple times a month (once a week might get a little trying), but I especially like the idea of grounding up about 1/4 lb of liver into a bunch of ground beef for burgers, tacos, chili, etc.

It's one of those things that I don't know if I want to take all at once and get it over with, or pepper it into larger portions of meat.

I think both options are probably better than being either under-nourished, or (to a lesser degree) relying too much on supplements to achieve proper nourishment.

Good to know about the milk thing with liver.  I have a slab in the freezer I've been meaning to cook. :-S Maybe I will work up the courage to go for it this weekend.

[moda0306]

If you try grinding it up in a bunch of ground beef, let me know how the taste-dispersion method works.  I don't want to ruin 8 hamburgers if I can just choke down some liver every 2 weeks .

[hoost]

If you try grinding it up in a bunch of ground beef, let me know how the taste-dispersion method works.  I don't want to ruin 8 hamburgers if I can just choke down some liver every 2 weeks .

Haha. I think I will give it a try just for you.  I'll see if I can cut a small chunk off and incorporate it into one patty just in case.

Has anyone tried making a pate?  I might give this recipe a go with the rest of it:
http://www.almostbananas.net/simple-and ... iver-pate/

[Benko]

Thanks for the link FarmerD.

Two things I did that worked:

1) Chop it up fine and mix into a meatloaf recipe.

Tried this.  You can still taste it. 

All i can think is that you could try it with something strong tasting e.g. curry, chili, etc. 

[Mountaineer]

Thanks for the link FarmerD.

Two things I did that worked:

1) Chop it up fine and mix into a meatloaf recipe.

Tried this.  You can still taste it. 

All i can think is that you could try it with something strong tasting e.g. curry, chili, etc.

Liver is somewhat like an SBD.  A very little bit goes a very long way. 

... Mountaineer

[WiseOne]

Thanks for the link FarmerD.

Two things I did that worked:

1) Chop it up fine and mix into a meatloaf recipe.

Tried this.  You can still taste it. 

All i can think is that you could try it with something strong tasting e.g. curry, chili, etc.

A flavorful meatloaf recipe - includes things like baking the loaf with a layer of bacon strips on top plus a ketchup-based sauce.  Yes, I could still taste the liver but it was actually pretty good.

[hoost]

Based on the last couple posts, I decided to skip mixing the liver in with my burgers.  I did however make a pate with the recipe I linked to previously.  I have to say it's excellent.  I used grass fed butter as the fat, and I did soak the liver briefly in heavy cream before cooking it.  I probably used about triple the garlic that the recipe called for.  I'm looking forward to eating some more when I get home.

[MachineGhost]

Why go to such extremes to eat inherently disgusting animal parts when it's simply not necessary?  Are y'all expecting some kind of magical elixir to happen just because you're getting a huge dose of Vitamin A, bile and toxins from eating liver?  That's aka snake oil.

[hoost]

Why go to such extremes to eat inherently disgusting animal parts when it's simply not necessary?  Are y'all expecting some kind of magical elixir to happen just because you're getting a huge dose of Vitamin A, bile and toxins from eating liver?  That's aka snake oil.

Hmm. I wouldn't say making pate is an extreme.  It's also not disgusting, at least to me.  I've always enjoyed pate, but never made it myself.  I almost like the beef pate better than a lot of the others I've had. 

I can't speak to the healthfulness of liver as I'm really not a nutritional expert; I typically just read what the folks here are saying. But, I would say the whole is likely more than the sum of its parts.  And regarding snake oil, I think the various supplement pills people are taking are more likely to fall into the realm of snake oil than eating real food.

[Mountaineer]

Are any of you braunschweiger fans?  I used to like it in a sandwich with onions and mayo but have not had one for a while.  Healthful? - everything in moderation, Grasshopper!  I'm still alive!  And, and I'm also of the view that animals and plants are likely better food for us than most chemically processed or synthesized derivatives (a.k.a. supplements).  Don't get me started on most soy products available in the grocery store - I know (and saw first hand) how soy isolate is made. 

... Mountaineer

[hoost]

Yes, I do enjoy braunschweiger.  My grandfather used to always have some in the fridge growing up; we would usually spread it on ritz crackers as an afternoon snack.  I bought some a few months back.  I'd say if you enjoy braunschweiger, try the recipe I linked to.  Very similar taste and texture, although I believe braunschweiger is pork.

[Mountaineer]

Are any of you braunschweiger fans?  I used to like it in a sandwich with onions and mayo but have not had one for a while.  Healthful? - everything in moderation, Grasshopper!  I'm still alive!  And, and I'm also of the view that animals and plants are likely better food for us than most chemically processed or synthesized derivatives (a.k.a. supplements).  Don't get me started on most soy products available in the grocery store - I know (and saw first hand) how soy isolate is made. 

... Mountaineer

Sorry, but this cracks me up. So many fallacies.
Braunschweiger is pork liver sausage. If you are horrified by the processing involved in producing soy protein isolate, you would vomit over the production of any sausage. While animals and plants may be healthy to consume in their natural state [debatable for certain animals and certain of their parts], sausage is HIGHLY processed, full of questionable chemicals, high in saturated fat and is unhealthy period, even in small amounts. Also, last I checked, soy is a plant product, so as long as it is not highly processed [e.g., tofu, tempeh, edamame, etc] as many of the products at the grocery are not, you contradict yourself.

I must confess.  It cracked me up too when I wrote my note.  I hoped someone else would get the irony.  You win the prize. 

However, I do like braunschweiger.  And, I've heard the old joke the only thing you never want to see being made is sausage and laws.  Everything we eat is made of chemicals and some is more highly processed than others.  I was just being silly as most folks are repulsed by the word "chemicals" in having anything to do with food and many don't stop to think that all food is composed of chemicals.  Probably just a technicality wasted.

Happy munching, and remember, pork fat rules according to Emeril.

... Mountaineer 

[Mountaineer]

You are right about chemicals being in most food, but I was referring to the curing process with nitrates and nitrites that sausage undergoes, which is a known carcinogen.

That being said, I did used to enjoy a liver sausage sandwich with lettuce and a little mustard back in the day.

Don't eat that braunschweiger outdoors in the sunlight, or while you are in your wood shop, the dentist office, or around tobacco smoke, and whatever you do, no mineral oil as a laxative afterwards, especially if rubbing a nickle in your pocket.    I only did a quick scan, but did not notice nitrites or nitrates on the list.  I have heard that frying bacon (high temperature) causes the nitrite/bacon mixture to form nitrosamines which are considered problematic by some.

http://ntp.niehs.nih.gov/ntp/roc/twelft ... sknown.pdf

... Mountaineer