God bless her! I hope that’s my story soon! I am just now 43 and I have been suffering from long C for 3 years. I have found the root cause of the continued Cytokine storm are my root canals and wisdom teeth cavitations. I am also now working with a Biological Dentist. Look into RANTES in jawbone cavitations. Truly a miracle that I found this information without the help of Dr’s because I refused to give up finding the root cause to my illness.
@@suedavis7451 Uh…who’s illiterate? If you read my comment correctly you’d understand that my reference was directed at The Liver King aka Brian Johnson (not a doctor btw) NOT Dr. Saladino. Keep trying
Nice! I also make liver and onions which is really good. The key is to soak your liver in raw milk for a few hours and it pulls out all the bitterness of it. Delicious!
The beef fruit honey focus has completely changed my life 💯 no coffee no alcohol no oils 🤩 🤩 going on one year feel so good especially my gut health feel so much better and no anxiety !!
@@anouaressanoussi I know ur not asking me. But for animal based diet, you can use butter, beef tallow, or extra virgin olive oil is also a healthy oil to use for cooking
@@zaneforester3923 On the cooking thing, Paul has said this before... why do you need any oil to cook with? If you're doing ground beef or fatty cuts of steaks, you don't need to add any fat.
Im glad to see you using Pyrex aswell! I have that same bowl! For people who dont know Pyrex is tempered glass and they make bowls and stuff that you could compare to tupperware bowls. All the convience without the micro plastics
Be sure to get the Pyrex with the capital "P", that is the authentic brand. The "pyrex" name with lower case "p" is licensed to 3rd party distributers and manufacturers.
@@skylaninaction , to be honest, the whole thing about it having to be from grass fed cattle is not that important to me (although I did grow up eating grass fed beef). But, yeah, all you have to do is find a rancher down here and buy one of his calves and get it butchered at the local slaughterhouse. I grew up on a cattle farm and that's where all our beef came from. We raised the calves to sell, but we always held a few back for ourselves.
Instead of marinating in milk, when it's close to being cooked with the onions, just drizzle some white vinegar over it into the pan. That eliminates any bitter taste & adds flavor. That's how grandma always cooked it. Delicious.
Thanks man, i was just wondering about the qty of liver to eat and also how. Havnt tried it yet but a small peice like that should go down the hatch no problem
Just so you know you don't want to over eat liver as it's very very high in iron and too much iron can kill you. But drinking too much fresh water can also kill you so everything basically has a Goldilocks zone
@@cj1608 I do not worry, but I also eat the majority of my beef raw (including muscle meat). Freezing it first should take care of most pathogens you might be worried about. I also buy my beef from local farms, so it is grass fed and high quality.
@@amex4453 first make sure you are only eating grass fed, grass finished, then soak it in some raw milk for a bit then sear it in grass fed butter and onions… you will definitely change your mind😉
That is exactly what I do. It is my daily multi vitamins. Very cheap. Much better than synthetic pill vitamins for you. A small piece of liver and a pasture raised egg or two do wonders.
Hi! I know it's a year late but I just seared some liver and cut it up and stuck that in the freezer. Roughly about 1/4th of a pound. When you say separately do you mean keep every single individual cut piece separate?
@@notthatinnocent86 freeze it in a single layer on a plate or something when they freeze move to a container or freezer bag, repeat until all is frozen then enjoy.
bought some liver, left it in the freezer a while back, cooked it up today with just some salt. I cant lie, the taste and texture is not my thing but then i also remembered not everything thats good for you tastes good/
I eat grass-fed liver every day for the past four weeks because of you I have a nice sized piece Frozen every morning it has given me so much energy and strength absolutely love this new life style
hey paul, I tried looking through your videos about your opinion on fermented vegetables, specifically kimchi. my current diet consists of meat, eggs, yogurt, cheese, lots of berries, honey and kimchi. I heard if you're going to eat vegetables, fermenting them is a great option as it reduces plant defense chemicals drastically. is this okay or should I ditch the kimchi? thanks.
Sauerkraut I've seen recommended for carnivores. I do homemade, it's so easy. Is it animal based? No. Pretty sure it's highly favoured on Saldino's chart.
Jesus guys. Why don’t you make a nice paté out of the liver? Learn to make some great dishes of these fantastic pieces of meat instead of swallowing it. Life is good!
Best way to eat liver is to blanch it first to remove the liver flavour, then dehydrate it and pulverise it in a blender. Then put it into pills or food.
Eating air fried liver with sardines and ground beef right now. Not the tastiest food, but it makes me feel amazing 24/7! Liver is king! Just don't go overboard with it.
I freeze it too in small pieces and portioned in servings, but I defreeze it before I eat it. I eat it with carbonated water to help swallowing the final part of each bit.
I eat a small piece, raw, chopped up and then swallow it like a few pills w water. I've tried cow, yak and bison liver. Bison is my favorite liver. Very lean. And as for red meat yak is my favorite. Subtly sweet with lots of omega 3's
I like to put my beef liver and heart in the food processor and grind it to a paste then mix it in with ground beef at a ratio of 4 to 1, ground beef to organs. It's much more palatable for me this way and I eat this every day.
I love taking my BEEF ORGANS every single day. I take it along with my GUT HEALTH. Telling ya, both so healing and making me feel so much better. 🙏🏼 Many thanks and Happy New Year Dr. Saladino to you and yours! 🎉 🥩
I need to find fresh liver, had it for the first time a couple years ago, soaked it in milk like you're supposed to but it was cryovac'd so it tasted horrible. Also unrelated heart is amazing on it's own, I really wish it was easier to find.
My whole foods carries grass fed organic hearts, liver, and kidneys. All beef. They also have chicken heart, gizzards, and livers too. I recommend checking them out
How much iron is in the “beef organs” supplement? I know it doesn’t have a nutritional breakdown other than the organs that are in it, but I’m curious just for daily nutritional breakdown.
Yes, for veal liver about half an oz, for adult beef liver, a bit more(up to 35g), both of those are 120-140% of the dv of vitamin a(as retinol). I just microwave the tiny piece and eat it(ive eaten I raw too). Tastes fine.
I’ve been eating chicken liver for 50 years sauté a yellow onion with it plus a few mushrooms, hot sauce, salt&pepper… Eat this every week - amazing superfood
Always wondered how people ate liver. I thought it was very chewy and pretty rough to eat also was eating a lot of liver when I ate it. Gotta try this way
Yup!!! I chop mine up in small pill size pieces, weigh it and then freeze it. I just pull it out every am to defrost it enough to throw back with some water. Done in 10 seconds and don’t taste it! 👌🏻💪🏻
OMG i can't ugh! But i do have liver and the heart when i buy Bison. Bought the liver steaks from Sprout's grass fed and i gagged lol so mad about it because i do want to eat this! My father used to eat the tongue, heart & liver plus the chix liver too. For us these foods are normal in our country Peru
My concern is that there's too many parasites in the American beef and liver is above them. That's why it should be cooked. In fact, the USDA used to have one quality control agent for 10 farms and how there's one quality control engine for 10,000 to 12,000 farms. The protein does not become denatured with heat so is there a particular reason why there's a movement to eat raw beef?
How long can it stay in the freezer theoretically? I eat liver once a month but never tried it daily, frying one just to add a small piece to the plate every dinner can be a good idea
He eats it raw, but consider getting the liver in ur diet and you will see benefits. I just put that in some butter and garlic on the pan, but hey, im eating my liver almost raw
Buy it, freeze it, then take it out the freezer and cut it into small pieces. then put it into a container and place it back I the freezer. Then proceed to consume a piece whenever is good for u
That's nutritious, easy and practical. I do prefer the way I learned from my parents and grandparents: fry it in lard with onions. Add marjoram or any other seasoning you like.
Question for everyone!!! I could only find frozen raw liver at the butchers...its such a huge chunk though and i definitely wont eb able to get through it quickly can i thaw it out, cook it then refreeze it in bits?
I cook chicken liver in olive oil and butter and season with salt pepper and garlic powder. It's yummy. I can't see myself sucking and chewing on a frozen cube, but thanks for sharing man.
chicken liver is a lot more mild in taste, maybe not as many nutrient but still very good. cut up in tiny pieces, fry with onions in olive oil, salt pepper. it's tasty with some potatoes on the side.
I've been suggesting this to carnivores for a couple of years. If you freeze it uncut, then cut small bits off the main chunk as you eat them, they're neater to cut, and each piece hasn't been exposed to cold air and freezer burn.
Do you use scissors to cut off chunks at a time when it’s still frozen whole? I get mine frozen solid whole so I was hoping to find a comment like yours
@@kirk9373 No, I let the frozen chunk sit out for just a few minutes so it's not rock hard. Then I use a good sharp knife to cut tiny slivers off the chunk, eating each sliver immediately before it thaws.
