Pork/Cow Liver is a cheap source of protein. It also tastes good if you can cook.
I would like to get a consensus on the amounts a human can eat over week/month?
Online I’m seeing so many varied numbers and standpoints (with no real strong data fwics).
So yeah, if you guys have any ideas or data on this backed by science i’d be interested to learn
The main issue will be Vitamin A toxicity. This article may help you determine safe frequency of consuming liver, particularly the food sources and toxicity sections. LPI is a reputable source of nutrition information.
https://lpi.oregonstate.edu/mic/vitamins/vitamin-A#food-sources
My PCP tells me to avoid liver because it contains iron. Since I have a heart condition I don’t need the extra iron. Too much iron can cause heart problems along with liver problems and diabetes. I would ask a licensed practitioner for answers pertaining to eating healthy. Women who still have periods should have extra iron but should still consider asking their PCP.
Copper is going to be the limiting factor. In beef liver you hit UL at just under 3oz. Exceeding this a few times a week is no big deal but if your average exceeds the UL constantly you will potentially permanently damage your lungs, liver & kidneys.
I’m leaning away from the stuff; I take cod liver oil capsules sometimes if I haven’t been eating much oily fish, but I’m not sure I should be doing more things to find out what gout is. And it is a lot of A vitamin.
But I get all that stuff already; I recommend a little to many types of diet.