Author Topic: First Time Consumption of Blood and Raw Liver  (Read 7376 times)

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Offline Kane

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First Time Consumption of Blood and Raw Liver
« on: August 22, 2011, 09:55:12 am »
I've enjoyed the raw seafood I've been eating lately, especially the Tilapia soaked in lemon juice.  Tonight (Aug. 21), I had my virgin experience with raw liver.

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

Offline goodsamaritan

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Re: First Time Consumption of Blood and Raw Liver
« Reply #1 on: August 22, 2011, 10:14:58 am »
I would have to say that it is important to taste different livers from different animals of the same species and from different sources.

When I buy liver, I go to the market and choose and taste about.

Some animal will always be healthier and taste better than others.

Also the taste of the food item will taste better if your body is in need of those nutrients it provides.

Keep on tasting different ones.
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Offline eveheart

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Re: First Time Consumption of Blood and Raw Liver
« Reply #2 on: August 22, 2011, 11:41:25 am »
I tried liver from lamb, beef, and chicken. I don't marinate liver, just slice it like sashimi. I find lamb liver very agreeable if it is from a young lamb. I threw away a lamb liver once or twice because the first taste told me that particular piece wasn't for me.

With all raw animal meat, I use what I call a way of chewing that is different from the way I used to chew my food. I don't mean to give instructions, but I mention this because others might need to find their own way of getting raw meat down the hatch.
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Offline sabertooth

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Re: First Time Consumption of Blood and Raw Liver
« Reply #3 on: August 22, 2011, 01:07:58 pm »
I have had liver that tasted terrible from store bought sources.

It seems that every liver I have had from a wild source , or from a farm animal I have butchered myself, has been good compared to some of the foul tasting ones I have bought from a grocery store.
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Offline Kane

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Re: First Time Consumption of Blood and Raw Liver
« Reply #4 on: August 23, 2011, 02:28:22 am »
Just to make sure we're clear here: I didn't buy this liver from the store.  It was given to us by our friends, who are organic, free-range, grass-fed fanatics.  Everything on their farm is pure.

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Re: First Time Consumption of Blood and Raw Liver
« Reply #5 on: August 23, 2011, 03:20:31 am »
It usually takes c. 8 to 12 months to get used to all the various kinds of raw meats, on a psychological level. Raw organ-meats usually take longer, with raw wild game taking even longer. this is only because they are far richer in taste, and newbies are, at first, only used to denatured, rather tasteless cooked foods.

My solution re raw liver was to cut it up into tiny slivers, and then pop each sliver into my mouth, one at a time, quickly followed by a huge gulp of alkaline mineral-water afterwards. That got rid of the gag reflex. After a few weeks, I got used to and started to enjoy the taste of raw liver.


My advice:- buy tiny bits of 100s of different raw animal foods. At first, you will find that 90 percent are appalling in taste, but that 10 percent are enjoyable or just OK. After some weeks, you will find that more and more of the raw meats you previously disliked will start tasting great, until eventually you will find most raw meat types to be enjoyable, taste-wise.
« Last Edit: October 29, 2011, 05:41:34 pm by TylerDurden »
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Offline Kane

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Re: First Time Consumption of Blood and Raw Liver
« Reply #6 on: August 23, 2011, 03:56:34 am »
It usually takes c. 8 to 12 months to get used to all the various kinds of raw meats, on a psychological level. Raw organ-meats usually take longer, with raw wild game taking even longer. this is only because they are far richr in taste, and newbies are, at first, only used to denatured, rather tasteless cooked foods.

My solution re raw liver was to cut it up into tiny slivers, and then pop each sliver into my mouth, one at a time, quickly followed by a huge gulp of alkaline mineral-water afterwards. That got rid of the gag reflex. After a few weeks, I got used to and started to enjoy the taste of raw liver.


My advice:- buy tiny bits of 100s of different raw animal foods. At first, you will find that 90 percent are appalling in taste, but that 10 percent are enjoyable or just OK. After some weeks, you will find that more and more of the raw meats you previously disliked will start tasting great, until eventually you will find most raw meat types to be enjoyable, taste-wise.

This is very helpful and timely advice, Tyler.  Thank you very much.  We're about to go shopping, so we can parse our opportunities while we're out, and keep your tips in mind.

On a side note: is there any way to indicate a dual-citizenship at this board?  I have the Canadian flag up because that is where I live.  I also have British citizenship, too, my family all being from Liverpool and Darlington.
« Last Edit: August 23, 2011, 04:10:47 am by TylerDurden »

Offline TylerDurden

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Re: First Time Consumption of Blood and Raw Liver
« Reply #7 on: August 23, 2011, 04:13:27 am »
You'll have to ask GoodSamaritan re this issue as he is the tech wizard.

Re my previous post:- I was unclear:- Obviously I meant that, at first, 90 percent of your diet should consist of the c. 10 percent raw animal foods you like, with the remaining 10 percent consisting of the 90 percent raw animal foods you dislike. After all, it really helps if you enjoy the diet as much as possible from the start.
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Offline magnetic

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Re: First Time Consumption of Blood and Raw Liver
« Reply #8 on: August 23, 2011, 09:30:38 am »
You'll have to ask GoodSamaritan re this issue as he is the tech wizard.

Re my previous post:- I was unclear:- Obviously I meant that, at first, 90 percent of your diet should consist of the c. 10 percent raw animal foods you like, with the remaining 10 percent consisting of the 90 percent raw animal foods you dislike. After all, it really helps if you enjoy the diet as much as possible from the start.

I agree with TD, just eat mostly what you like, or at least don't dislike intensely. My recent dietary experiment started out 4 parts ground beef, 1 part organ meat and 2 parts marrow fat, by weight. In the end, I wanted more fat and organs, and less ground beef, even though I preferred the ground beef at the start, I preferred the taste and texture. Not only that, I do not really like muscle meat much now. I would be happy just eating organs and fat. You will likely acquire your own taste for certain foods as time goes on.

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Re: First Time Consumption of Blood and Raw Liver
« Reply #9 on: August 25, 2011, 04:29:32 am »
bloody taste in liver, think of it like those french cheeses.  some people like them, and some would puke.
you can train yourself to like it, it is all mental.

if you have hard time with liver you should avoid spleen until you are comfortable with liver.  spleen is 10 times more bloody.  i liked the taste on the first try so there was not even a transition period for me.

kidney has almost no taste if you don't mind the smell.  to me it feels like tasteless jello.

pancreas is the only gland that is a bit too strong for me.  reminds me of smelly french cheese.

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Re: First Time Consumption of Blood and Raw Liver
« Reply #10 on: September 03, 2011, 07:53:33 pm »
    I've had fish liver, chicken liver, calves' livers, lamb liver etc.  I liked them all, except beef liver.  It smells strong and bad to me.  I have amalgam, but I never felt sick from raw liver.  I have felt super sick from cooked liver.  Why don't you try some other liver?  The rest taste much better.

    Cherries and pineapple?  Liver is the one food I prefer alone as a meal.  It's good in some combos, but I never tried it with fruit, besides lemon.

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!

... 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.  ...  I dared myself another try, and managed to get it down, too.  On the third little bit, however, I attempted to cushion the ... by chewing up an almond stuffed olive first, and then layering the liver on.  Didn't work.  ... the rest of my meal (dark cherries, and pineapple)  Perhaps it was the mixture of liver and blood, or perhaps it was ...

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  ...

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. ...

What were your reactions to first time organ meats and blood consumption?  ... Or are there instances where people's particular constitutions cannot stomach certain things (e.g., blood, as it seems in my case)?
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