Guest guest Posted February 20, 2003 Report Share Posted February 20, 2003 Dryad- >I buy chicken >liver, but also have available lamb and pork liver, which leave me feeling a >little sketchy. Beef liver is completely unavailable - go figure. Where are you finding lamb liver? Is it grass-fed? Everyone I ask seems to be out of it. >Hey, are there any major difference between the types of livers? I think there are some significant difference between ruminant livers (beef, bison, lamb, etc.) and non-ruminant livers (chicken, pig, etc.) but I don't know what they all are. Ruminant liver has more iron, chicken (and pig, I think) have more folate, for example. I haven't tried raw chicken liver yet, but I may be soon since I'm out of bison liver. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2003 Report Share Posted February 21, 2003 wondered: >Where are you finding lamb liver? Is it grass-fed? Everyone I ask seems >to be out of it. I live in the UK, where Lamb is available all year round. I don't care for lamb myself, so I'm a bit leery of trying the liver. I believe the liver is from New Zealand? I didn't look at where the pork liver was sourced. What does raw liver taste like? Dryad -- http://www.puritycontrol.co.uk - XF rec's at The Grove, updated 2/1/03 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2003 Report Share Posted February 21, 2003 Dryad- >I don't care for lamb >myself, so I'm a bit leery of trying the liver. I can't really wrap my mind around someone not liking lamb, so maybe you should disregard my advice, but I think you should try lamb liver. <g> It's milder even than bison liver (though I've only had it cooked rare, not raw yet.) >What does raw liver taste like? If it's bison liver, only faintly of liver. It's slightly crunchy and slightly mushy and ever so slightly squirty, and I haven't had too much trouble getting used to it. If it's beef liver, there are worse tortures, like having bamboo splints shoved under your fingernails while your eardrums are being pierced with hot pokers and you're being forced to drink boiling motor oil as somebody's running a coarse-grit disc sander over your bare abdomen, but I don't think there are too many of them. But that's just my opinion; your mileage may vary. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2003 Report Share Posted February 22, 2003 wrote: >If it's beef liver, there are worse tortures, like having bamboo splints shoved >under your fingernails while your eardrums are being pierced with hot pokers >and you're being forced to drink boiling motor oil as somebody's running a >coarse-grit disc sander over your bare abdomen, but I don't think there are >too many of them. So, you don't like it then? <g> >I can't really wrap my mind around someone not liking lamb The first bit of lamb I ever tried was, according to my mother, a little bit old. So old, in fact, that she found it disgusting, and she could eat lamb at every meal for the rest of her life. ::shudder:: Dryad -- http://www.puritycontrol.co.uk - XF rec's at The Grove, updated 2/1/03 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2003 Report Share Posted February 22, 2003 Dryad- >So, you don't like it then? <g> Well, so far, NO! I suppose I could find a more edible beef liver, though, and through an orderering error, I'm about to try another one. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2003 Report Share Posted February 24, 2003 --- In , Idol <Idol@c...> > I can't really wrap my mind around someone not liking lamb, Hehe! I don't like lamb either - it makes me gag! > If it's bison liver, only faintly of liver. It's slightly crunchy and > slightly mushy and ever so slightly squirty, OK, you're not selling it to me here! lol! I like duck liver pate - does that count? :-) Jo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2003 Report Share Posted February 27, 2003 Jo- >OK, you're not selling it to me here! lol! I know what you mean! It took some getting used to, but at least for me, it's been well worth it. >I like duck liver pate - does that count? :-) I don't know. I can't seem to tolerate cooked liver at all, except when it's made into liverwurst and poached below boiling temperatures, and even that liver doesn't give me the same benefit as pate. Maybe pate made in a double boiler would still have most of the liver's nutrition intact? - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2007 Report Share Posted November 3, 2007 Deb, I don't know what's going on . . . A sensitive swollen area on the left is not a common complaint. Is it red or feverish? . . . Does the pain vary with stress or food? Have you gotten any fungal issues under control? Fungal issues can mimic so many problems that it's hard to sort out what's going on. You might try Caprylic Acid for fast fungal control. Hugs, Rogene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 4, 2007 Report Share Posted November 4, 2007 Thanks Dede, great suggestion. Yes, Dr. Kolb was my explanting surgeon and I will Email her. I think I am still afraid at times to "bother" anyone because I fear nothing is wrong...even after a gross rupture, seroma, destroyed muscle tissue and a 10 hour surgery. Am I good at denial or what?!? Anyway, thanks for your kind response and suggestion. You are also in my prayers along with all of our Saline/Silicone Sisters! God Bless! Deb __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 4, 2007 Report Share Posted November 4, 2007 Hi Rogene, No redness or fever, no variance with food or stress, just swelling and discomfort. Can't tell if the fungal issues are resolved or not. My ears remain plugged and ringing but the other symptoms of fungus have subsided. I have read a lot of the posts about the caprylic acid so maybe I'll try to order some and give it a try. Thanks for the advice! Hugs and prayers back! Deb __________________________________________________ Quote Link to comment Share on other sites More sharing options...
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