A little help, please (southern cooks, especially): I had rationalized that calfs liver would be less unhealthy than regular cows liver, because a major concern with eating organ meats (and particularly livers) is the build-up of toxins over time... then it occurred to me today that given that veal pretty much does NOT come from healthy calves, it is unrealistic to think that calfs liver does... I need to increase the iron in my diet (Im already doing tomatoes and dark green vegetables, of course) to hopefully raise my hemoglobin... and I do like the taste of my Nanas beef liver aand onions recipe... suggestions/tips/advice, anybody?
Posted on: Sun, 05 Oct 2014 21:49:57 +0000
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