N U T R I T I O N MEAT

This is a tribute to my mother in law Victoria, a true masterchef and my mother Helga, comfort food specialist. Included are all the recipes they prepared, some original recipes from professional chefs, my own creations/favorites, and several entries on knowledge I collected over the years about health/nutrition/medical conditions/home remedies. You will find answers to every common health issue browsing through my collection.

subheading: Organ Meats:

organ meats = 10 to 100 times higher in nutrients than muscle meats

subheading: Liver (nature’s most potent superfood):

Serving: good recommendation = 4oz (beef, lamb, bison, duck liver) 1 to 2/week

Dr. Nicholas Gonzalez, New York doctor who treats cancer holistically, insists that all his patients eat raw liver

While it is true that one of the liver’s role is to neutralize toxins (such as drugs, chemical agents and poisons), it does not store these toxins. Toxins the body cannot eliminate are likely to accumulate in the body’s fatty tissues and nervous systems.

liver is a is a storage organ for many important nutrients (vitamins A, D, E, K, B12 and folic acid, and minerals such as copper and iron). These nutrients provide the body with some of the tools it needs to get rid of toxins.

Copper (best source)

Zinc, Chromium

Vitamins A (most concentrated source in nature)

Vitamins Bs especially B12 (in abundance)

Vitamins D

Protein (high-quality excellent source)

Folic acid (one of best source)

Iron (highly usable form)

Purines (nitrogen-containing compounds, serve as DNA/RNA precursors

Anti-fatigue (Liver’s yet-unidentified anti-fatigue factor makes it a favorite with athletes and bodybuilders)

CoQ10 (nutrient especially important for cardio-vascular function)

Unusual Meats Cookbook 1943: 6sd6hj41ya-flywheel.netdna-ssl.com/images/pdfs/UNUSUAL_ME...

Page footer