Hi Jana,

Do you realise that liver (and other organ meats) has carbs? 6 oz liver has 8.8 carbs, so eating too much could stall you.

Rosebud

Not to mention that is one of the organs alot of toxins build up in if I remember. There are alot of good nutrients in liver, but as in everything in life (or at least diet), moderation.

I checked the USDA database, and it says that 100g of Chicken, liver, pan-fried, has only 1.11 g of carbs... Not that bad... and considering that it has 25g of protein..

and as far as toxins... I would not worry too much about it if it is chicken or calf liver because these are young animals and were fed maufactured food which is assumed to have little toxins.. I would never eat internal organs of game for that reason..

I'm also a liver lover. Saute some onions and mushrooms, add chicken livers and a splash of dry red wine - delicious!
Goldie

I eat liver...love it...

Yes, it contains a bit more carbs but its a food item that I like and if eaten in moderation, it is perfectly OK on most plans.

Thank you Rosebud, Ladybelle, Arie, Goldie and Yvonne for your replies and good information. Glad there are other liver lovers around.
Before I started eating lc, I ate mostly fish and dairy. I find I now prefer meat.
Arie, your pix are amazing - you look like a totally different person!!
Goldie, your recipe sounds yummy. After I buy the chicken livers today, I'll have all the ingredients for your recipe.

-Jana

Actually, liver does not STORE toxins, it is an organ to eliminate them.
Toxins are stored in the fat...animals, and us!

What am I? Chopped liver? Why yes.

Pick over 3/4 lb chicken livers, pull off any green sections (bile) or gristle. Put into a measuring cup, just cover with milk. Set aside.
Chop 1 yellow onion into medium dice, reserve.
Bring 4 cups water to a boil & hard boil 3 or 4 large eggs. When finished, crack and place in cold water to cool - set aside.
Cut 6 - 8 strips of bacon into 1" chunks, brown over medium heat until the bacon renders it's fat and turns crisp. Remove bacon to paper towel & reserve. Add the chopped onions to the hot bacon fat, saute' until the onions are beginning to carmelize then add 2 cloves minced garlic, stir for 1 more minute and remove alliums to a plate.
When onions/garlic are almost done, remove the chicken livers from the milk, drain & blot well on paper towel. When you've removed the onions, turn up the heat and add the livers to the pan (add a bit more oil if you need to). Stir-fry livers over high heat until just done (firm, but still 'pink' in the center), remove liver and deglaze pan with a jigger of rum, scrape up all 'brown bits' into the sauce.

Put the livers on a clean cutting board, add the bacon bites and chop well. Chop the hard-boiled eggs, add to the liver-bacon mix, and onions/garlic. Put into a ramiken (small bowl) just big enough to hold it, add the deglazed rum pan juices and season with salt, fresh cracked black pepper, a pinch of allspice and a dash of tabasco and paprika.

Isn't eating Liver rather like eating the oil filter of your car?

NO way sun! Its full of iron and like the other poster stated...it does not hold on to crap...it helps eliminate thru the bloodstream - - it breaks down your body's crap so you can eliminate it via the process of elimination.