I love liver.
In addition to being tasty, its a great source of micro-nutrients and iron.
But I also know that the liver filters, retains, neutralizes all the toxins that enter the body.
Considering what most commercially produced chickens go thru during their short and tragic lives, I've been reluctant to buy this tasty nutritional source of minerals and micro-nutrients.
So I decided to seek out organic chicken livers to see if there was an observable difference.
Or if I was being held captive by what I call "a Notion"... an attitude based on ignorance rather than fact.
Organic chicken livers are about as scarce as hen's teeth, but I eventually found them at Whole Foods.
$4.99 a pound, double the price of conventionally farmed chicken liver.
I bought some anyway.
When I got home and opened the container, the difference between these organic chicken livers and conventionally farmed chicken liver was nothing short of amazing.
Organic liver was a very deep dark burgundy. No obvious fat.
Pretty much looked like a bucket of blood.
(sorry for that visual)
Conventionally grown livers were lighter colored, tan, brown, sometimes even orange colored with yellow fat attached in some cases.
With the containers placed side by side, you wouldn't think these organs were from the same animal, or that you were even looking at the same organ.
My take away from this is that lifestyle factors:
Exposure to pesticides
Lack of exercise
made a big difference in the health of these birds and hence their livers.
The bottom line:
What does that say about the impact of our lifestyle on our liver health?
What changes can you make to improve the health of this magnificent organ?
Be healthy, be wise... take care of youse!
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| current weight: 149.0