Subject: Re: Toxins in liver?

[Guest guest]

Hey angel. On page 307 of NT - " All liver recipes will be greatly

improved if the liver slices are first soaked in lemon juice for

several hours. This draws out impurities and gives a nicer

texture. " S. F. also writes that one should buy organic fresh liver

sliced about 1/4 in. to 3/8 in thick. But, again, she told me over

the phone that regular (meaning not organic) was better than no liver

if organic can not be found. We do not have access to organic liver

here so we are just buying the regular and soaking. Take care, Roni

>

> hello roni,

>

>

> would you mind telling me what this soaking method is that you

mention below about the liver?

>

> and is it just about the liver or all meats or just organ meats or

just liver from certain animals?

>

> thanks !

> angel

>

>

> From: " beauticontrolmom " <beauticontrolmom@y...>

>

> Hello all. I recently had the opportunity to speak with Sally

Fallon

> about raw milk and liver (not organic) for my husband who suffers

> from Hep. C. She said that store bought liver was better than no

> liver and that he should eat it once a week. I am under the

> impression that the liver filters out the bad stuff and releases it

> as bile. I know that many people have been helped by raw liver and

> liver extract. While we are trying to incorporate it into diet, it

> sure is hard to purchase knowing all I know about beef now. I

trust

> SF and am making us all eat it as often as possible I just soak it

as

> suggested in the book. In good health, Roni

>

>