Kickas.org Forums Ankylosing Spondylitis General Discussion #1 AS Web Support Group organ meats

Does anyone recommend eating organ meats? If so, how do you prepare and cook them?

I grew up eating them - heart, liver, kidneys, tongue - never hurt me. There's a lot of nutrition in them. That's about all I can say, however. I think Mum used to roast heart and tongue. She cooked liver several different ways, but usually pan fried with onions. I've blocked out all memory of how she prepared kidneys. Can't stand them. Can't stand liver either, but that's because I don't like it, not because of anything bad happening. Except having to eat it.

Warm hugs,

I eat liver about twice a week. I cook 1 lb of liver with 2 large onions and 1 lb of mushrooms. I don't like the taste, so sometimes I just hold my breath when I eat it!! Chicken liver is more mild tasting than beef liver. I have not ventured out beyond liver.

I get a lot of testing done by a functional medicine doctor, and my B vitamins are always the highest if I've been eating organ meat. My rheumatologist also wants my B vitamins in the upper range.

Check out thepaleomom.com for organ meat recipes. There's a good recipe she has called 50/50/50 burger that my daughter will eat. I think she even has a recipe for liver pills if you do not like the taste.

Hi,

Organ meats are supposed to be very good for you apparently it used to be greatly prized, the muscle meat was given to the dogs and the organ meat was what we used to eat.

Personally I don't like the taste of kidneys and haven't found a way to cook them to improve it. We eat liver regularly and I will make a mince bolognese or some such with some finely diced heart in it (so long as its finely diced you hardly know its there). We have also fried heart a bit like we do liver and that has been ok too (dont think about it!).

The way I cook liver is to marinade it if I remember in a mix of minced garlic, sometimes some onion, a teaspoon or so of whole grain organic (starch free obviously) mustard, some herbs eg a teaspoon of rosemary and thyme maybe oregano and some liquid which can be whatever you fancy. I usually use sherry or some wine but last night used the juice of an orange (no sherry) and it tasted just as good though hubby did add some brandy at the end

To cook fry an onion (or the onion from the marinade) in oil of choice then set the onion aside and fry the liver until almost done then add the onions and the marinade and cook through.

We do need to be careful with fried foods it can make some people flare though. I haven't tried just putting the liver and marinade in the oven and baking/poaching it.

I also make liver pate occasionally which is yum on some starch free crackers

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I forgot to add I use lambs liver
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I've heard lamb's liver is less disgusting than cow liver. It's a texture thing with me. Can barely put the stuff in my mouth.

Heart and tongue can actually be very nice as roasts. Tongue sandwiches with mayo, lettuce, salt and pepper on whole grain bread used to be a favourite of mine.

Warm hugs,