Paleo Diet: Raw Paleo Diet and Lifestyle Forum
Raw Paleo Diet to Suit You => Carnivorous / Zero Carb Approach => Topic started by: a_real_man on November 02, 2017, 07:07:17 am
-
Does anyone understand the science or have some conjectures as to why high liver becomes spicy?
Also, I noticed that there aren't that many naturally occurring spicy foods. This strongly suggests that we are meant to eat high meat, since we love spicy food so much -d
-
My friend had high liver that tasted like chocolate. Then the next bite you would take would taste like strawberry. Fermented liver truly is amazing food.
-
Which animal liver were you using when you achieved this?
-
Which animal liver were you using when you achieved this?
Good question and a good point. High beef liver turns out spicy for me. It really is amazing - I feel warmth in my stomach as it travels down and a slight feeling of highness afterwards. I noticed that really fresh beef liver tastes like chocolate. If the liver is a few days old, then I find it repulsive.
I've also recently tried high pork liver. I found pork liver to be completely different in taste. It has a very soft smell... of a flower. The taste is also very soft at first and then at the end becomes a little sour. Even the maggots that lived on it had this soft, flowery smell and flavor.
I've also had some high chicken liver. I don't really remember what it tasted like, but it was a strong taste.
-
Do you really eat maggots!!!
That must take some doing!