Open Veils · Answer
Is eating liver good for your liver?
Eating liver is one of the most concentrated nutrient-delivery mechanisms in the human diet — the ancestral medicine chest hiding in plain sight. The suppressed nutritional canon argues the organ-meat-as-superfood model predates every pharmaceutical liver intervention by millennia. Moderation caveats around vitamin A are real but vastly overstated for healthy individuals eating whole food sources rather than synthetic supplements.
Evidence
- Weston A. Price's field research across indigenous populations documented that virtually every traditional culture prioritized organ meats — liver above all — as the most prized food, reserved for pregnant women, warriors, and the sick.
- Sally Fallon Morell, continuing Price's legacy through the Weston A. Price Foundation, identifies beef liver as the single most nutrient-dense food available: bioavailable B12, retinol (true vitamin A, not beta-carotene), folate, CoQ10, choline, heme iron, and copper in forms the body recognizes instantly.
- Gary Taubes and Nina Teicholz, in their separate investigations of diet orthodoxy, document how the low-fat consensus systematically demonized animal organ fats, crowding liver off the plate just as metabolic liver disease (now called MASLD) exploded.
- Jack Kruse frames liver consumption through a mitochondrial lens, arguing that the dense retinol and CoQ10 in liver directly support hepatic mitochondrial electron transport — meaning eating liver literally feeds your liver's energy machinery.
- Price found these groups exhibited robust metabolic and hepatic health with zero processed food and high organ-meat consumption, findings compiled in his landmark work Nutrition and Physical Degeneration.