Omnivorous Raw Paleo Diet / First Time Consumption of Blood and Raw Liver
« on: August 22, 2011, 09:55:12 am »Subject Animal: grass-fed, free-ranged cow.
Subject Organ: liver.
I'd say that my reaction was disfavourable. My wife soaked the liver in apple cider vinegar, and mixed in fresh green onions with it. A new way to have liver and onions!
Anyway, I was good to go when it was on my plate. It was a small portion, roughly a table-spoon's worth, and a nice deep red colour. I spooned about half of it into my mouth and gave it a cursory chewing. By the time I was ready to swallow it, I was feeling a little queasy. I dared myself another try, and managed to get it down, too. On the third little bit, however, I attempted to cushion the repulsion I was beginning to feel toward the taste of blood in my mouth by chewing up an almond stuffed olive first, and then layering the liver on. Didn't work. I almost lost the contents of the rest of my meal (dark cherries, and pineapple) Perhaps it was the mixture of liver and blood, or perhaps it was simply the blood. I suppose it could also have been the mixture of everything together.
In any case, the rest of my family ate heartily, and reported quite happily that they would like more. I could not eat any more though.
My wife suspects that my adverse reaction may have been more emotional than anything else. There's merit in that theory, but I'm honestly unaware of any negative or ambiguous emotions surrounding raw liver. Though, just the other day, I did state to my wife that I'm not sure I can go so far as injesting blood as part of a routine diet, or lifestyle.
On the other hand, because I have not been able to afford the astronomical bills that would accompany the removal of my amalgam fillings, I have to wonder if there was some sort of reaction between the organ meat and blood, and my fillings. Please, if anyone knows anything about this sort of issue, I would very much appreciate reading your response.
In the end, I'm not opposed to continued experimentation. I do know that organ meats are the most nutritious parts of animals, so I will willingly try more. I have no difficulty with muscle meats -- though I haven't attempted raw chicken, or raw pork yet. That will come in September when I slaughter my chickens, and in October when I kill my pig.
What were your reactions to first time organ meats and blood consumption? And how did you adapt to being at ease with it? Is it simply a mental game that one has to win over the body? Or are there instances where people's particular constitutions cannot stomach certain things (e.g., blood, as it seems in my case)?
Thank you for your answer in advance,
Kane