Protein - Eggs, dairy sources including cottage cheese and plain yogurt, lean meat sources including salmon, tuna, chicken, beef; protein powders such as milk protein isolates and whey/casein blends.
Carbohydrates - Vegetables (all types), mixed beans, fruit, oatmeal, whole grain breads.
Fats - Fish oil (in salmon or as a salmon or isolated EPA/DHA supplement), flax oil, mixed nuts (no peanuts), olive oil.
A diet following these recommendations:
4 eggs
1 cup plain yogurt
1 cup cottage cheese
8 oz salmon
1 6.5oz can of tuna
12 oz chicken breast
8 oz lean ground beef
2 large pieces of sourdough bread
2 cups regular oatmeal
3 tbs flax oil
1/2 cup mixed nuts
1 tbs olive oil
2 tbs fish oil
1 large white potato
1 cup broccoli
1 cup sweet red pepper
1 orange
1 apple
The addition of 8 oz liver and 4 oz oysters:
Vitamin A: 1909%
Vitamin D: 179%
Vitamin E: 196%
Vitamin K: 288%
Vitamin C: 638%
Thiamin: 190%
Riboflavin: 549%
B-6: 361%
B-12: 4855%
Niacin: 595%
Folate: 507%
Iron: 251%
Zinc: 923%
Selenium: 1770%
Calcium: 78%
phosphorous: 271%
Magnesium: 169%
In conclusion, liver and oysters (clams, too) are two meats that should be included in your diet at least once a week. Don’t eat too much, since liver is so concentrated with vitamin A. At the very least, cod liver oil would be a good addition to one’s diet.
well according to nutrition they sure should be. They are packed with vitamins and minerals, by very nature of their function of course.
I rarely have oysters, prefer them raw in good restaurants and since I live as far from the ocean as can be, getting them safely that way is pricey.
As for liver I really dont like the texture that much, have had it really fresh though (like couple hours old/still warm) and it was decent then. Dont like it frozen/unthawed.
the fact that the liver is a filter that traps toxins is enough to make me not eat it…although I love the taste. Imagine the toxins that an animal might have ingested.
There is a method I know of that is supposed to help draw toxins out of the liver before cooking, and that is to soak the liver in lemon juice for a bit before cooking.
Also, I think this is a great food to get from an organic store. Since you don’t eat a lot of it, and since it’s cheaper than most cuts of beef, it’s one of the better things to buy from an organic store.
Also, was the toxicity determined with synthetic versions?
I think the toxic levels of vitamin A were determined with synthetics, and for a month I got at least 5 times the toxic amount with no problems. Seems synthetics and natural vitamins definitely behave differently in high doses.
Neil: You shouldn’t eat liver more than once a month. This is because of Iron overload. There are serious cardiac contractility issues that result due to competition with the a Ca2+ exchanger. In fact, this research goes on in my lab.
Secondly, you have to be careful what months you have oysters in (or any shell fish). Certain months result in an increase in diatoms (single celled organisms with silicon oxide covering) in the water. Shellfish take them up and since diatoms release toxins (ever hear of red tides…this is the result of their toxins in the water), the oysters become toxic when ingested by humans and other organisms.
Both are great foods…but like anything else, caution need be applied.
NeilG where do you think of some of your post and were do you get your research from? Not meaning this to be a flame you just seem to have some interesting points.