Defining Powerhouse Fruits and Vegetables: A Nutrient Density Approach

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No meat should ever be thawed and froze again! Food sources of energy and nutrients among adults in the US: Privacy Policy Terms and Conditions. This is especially important for men. Even our cats ate some before spicing. I too, have eaten liver ever since I was a small child.

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What Is Calorie-Dense Vs. Nutrient-Dense Food?

Though low in energy, chives are high in vitamins A and K. The green leaves contain a range of beneficial antioxidants. Also extracted from the pepper species Capsicum annuum. A spice rich in ascorbic acid, an antioxidant.

A low-energy, nutrient-dense food that are an excellent source of folate, potassium and vitamins A, C and E. Fruit that has not yet ripened or turned red. Consumption of tomatoes is associated with a decreased cancer risk. The cultivated lettuce Lactuca sativa is related to wild lettuce L. Young taro leaves are relatively high in protein, containing more than the commonly eaten taro root.

Also known as butter beans, lima beans are high in carbohydrate, protein and manganese, while low in fat. A good source of riboflavin vitamin B2 , though the skin mucus of eels can contain harmful marine toxins. A large fish, rich in omega-3s. Pregnant women are advised to limit their intake, due to mercury contamination. A Pacific species also known as silver salmon. Relatively high levels of fat, as well as long-chain fatty acids. Harvested when immature, while the rind is still tender and edible.

Its name refers to its short storage life. Also known as haricot or pea beans. The fibre in navy beans has been correlated with the reduction of colon cancer. Banana fruits with a variety of antioxidant, antimicrobial, hypoglycaemic and anti-diabetic properties. View image of Plantain, a variety of banana fruit. Peas are an excellent source of protein, carbohydrates, dietary fibre, minerals and water-soluble vitamins.

Also called black-eyed peas. As with many legumes, high in carbohydrate, containing more protein than cereals. Also known as butterhead lettuce, and including Boston and bib varieties. A raw, unprocessed and unfrozen variety of sour cherries Prunus cerasus.

Native to Europe and Asia. Walnuts contain sizeable proportions of a-linolenic acid, the healthy omega-3 fatty acid made by plants. Contains more minerals and vitamins especially vitamin A, calcium, phosphorus and iron than many salad crops. Spinach appears twice in the list 45 and 24 because the way it is prepared affects its nutritional value. A relative of celery, parsley was popular in Greek and Roman times. High levels of a range of beneficial minerals. An Atlantic fish, among the top five most caught of all species.

Rich in omega-3s, long-chain fatty acids. A generic name for a number of related medium-sized oily fish species. Popular in the Mediterranean area. Variants of the cabbage species Brassica rapa , often called pak-choi or Chinese mustard. The brassica Lepidium sativum , not to be confused with watercress Nasturtium officinale. Fish eggs roe contain high levels of vitamin B and omega-3 fatty acids. Caviar often refers to sturgeon roe. Species of oily freshwater fish related to salmon.

Common in the northern hemisphere. A herb rich in carotenoids, used to treat ills including digestive complaints, coughs, chest pains and fever.

Also known as cos lettuce, another variety of Lactuca sativa. The fresher the leaves, the more nutritious they are. One of the oldest recorded spices. Contains sinigrin, a chemical thought to protect against inflammation. A large white, low fat, protein-rich fish. Cod livers are a source of fish oil rich in fatty acids and vitamin D. Various species, but often referring to the North Atlantic fish Merlangius merlangus that is related to cod. A leafy salad plant, rich in the minerals phosphorous, iron and calcium, and vitamins such as A and C.

View image of Kale - an excellent side dish. Not to be confused with broccoli. It has thinner stems and smaller flowers, and is related to turnips. The pungent fruits of the Capsicum plant. Rich in capsaicinoid, carotenoid and ascorbic acid antioxidants. Often eaten lightly cooked, though care must be taken to avoid food poisoning. That would not be much more than 12 pounds annually and that is far from the current number in the US.

Hilarious to me one could think this is true. Vitamin A is a vitamin. But what causes toxicity? Weeks, and typically months or years, of extremely high vitamin a intake.

This is because vitamin a has to build up to toxic levels in your own liver, levels which are way higher than you could ever eat in one sitting of liver. Liver is a very small portion of the animal, and should be eaten in relation to that fact says common sense, get what common sense is now?? Liver should not be over consumed. What food is not in this category?? You can die from a water overdose. Keep the liver eating to at most 2x per week, not month as was suggested.

Also, mountain lions routinely kill deer and only eat the liver and heart. Oh and by the way, our human ancestors who evolved the quickest ate brains. And brains are so high in omega 3 fatty acids you would not believe me. Organ meats are just that, organs. Rather highly functioning tissues and some of them store certain substances, liver stores vitamin a, d, b, and iron. But a few ounces a day is not toxic and can be a backdoor way to revitalize your own liver.

We are what we eat, right? Great that you asked…. A severe condition resulting from consuming too much vitamin A during a short period of time which not only causes sickness but even can lead to death. Trying doing a little research before commenting and you might be amazed at the truth rather than speculating! I take it you know that different liver has different amounts of iron…. You do know high levels of iron in the blood causes problems???? Well that was also because they ate the liver of polar bears; which are toxic because of their very high vitamin A levels that polar bears have specifically evolved to tolerate.

Dr Bailey, We raise and retail grass fed beef and as such have freshly frozen liver at all times in 1lb of sliced and frozen, vacuum packed potions. I am a healthy 74 year old male and eat about one bag per week, generally lasting four breakfasts, lightly fried, blue rare or pink in middle. It only takes about a minute to prepare.

I am somewhat addicted to it and when I run out I drink one or two raw eggs from our farm yard hens. I also have about 1. I feel fine but have not visited Dr since mine retired 4 years ago when I last had full blood work done for insurance purposes. I virtually only eat grass fed beef and in season garden greens or wintered stored brassicas.

I feel fine but I keep reading about liver toxicity and wonder about the symptoms because I do not seem to have the strength and stamina of last year.

Dr warned me then I was eating too much beef and candidate for diabetes and heart disease. In blood tests of late sixties when still eating some fast foods on road Dr indicated I was an anomaly and that my diet would eventually cause problems.

I had quite a discussion because I had been told in my youth to eat beef daily if possible for a long healthy life, as my forebears had done and was going to continue.

The best way to prevent build up of chemicals,vitamins,and toxic is to do coffee enema. Coffee enema let your own liver realist all this toxic built up. That,because he does coffee enema 4 times a week. I also do coffee enema for my IC pain,and I feel great!. Your oatmeal its fiber and phytosterols certainly helps your body flush out some of the extra cholesterol and fat from your rich diet.

I think you will find you are wrong. I have read that one portion a month will you you all the benefits you need. Acute toxicity occurs after consuming large amounts of vitamin A over a short period of time, typically within a few hours or days. Chronic toxicity occurs when large amounts of vitamin A build up in the body over a long period of time. Symptoms of acute vitamin A toxicity include: A 4-oz serving of liver contains 18, IU of Vitamin A.

The vitamin A content in beef liver is very high, with grams of raw liver containing over three times the recommended daily value. As a fat-soluble vitamin, vitamin A accumulates in your own liver and can cause serious health issues at high levels.

These include dizziness, nausea, headaches, liver damage and — for expectant mothers — a risk of birth defects. High levels of iron can also be seriously toxic, producing nausea, vomiting and diarrhea, among other symptoms. The effects of overconsuming liver are usually slow or chronic, rather than acute, but you might experience an acute reaction if you overeat beef liver while taking supplements that contain the same range of nutrients.

I was quite famished today and commited a 1st by eating probably close to a pound of cooked turkey livers. Then two apples and some cheese. And just before I ate the livers, I ate a about 9 ounces of cranberry sauce.

I was fairly exhausted from a long walk and reporteded for jury duty, and I hardly ever eat like a wolf, normally! The amount of preformed vitamin A I overdosed on with those livers! Will I pull out of it???

Glad I looked it up and found out how much of this fat stored vitamin I injested. The loneliness, heartbreak and torturous pain these animals endure is so shocking and so extreme, we have to be fairly segmented in our hearts and our consciousness to even discuss eating them.

I agree that chicken liver is quite nutritious, and can be helpful for anemics. Pastured cows live incredibly blissful lives, and it is reflected in both the taste and nutrient profile of their meat and organs. How many cows live like you mention including when in the feedlot just before being slaughtered????

Most cows get a high amount of hormones and other drugs in the period before slaughter no matter if they were grass-fed up to that point. Instead of speculating why not look at some research done on cow liver commercially sold in the US? One fact that is disturbing to people trying to eat healthy is the fact that the number one use of antibiotics in the US is for farm animals.

If you look at the studies concerning milk what do you think is in the liver? She was a vegan for 20 years till she took the time to really examine how food is produced. But frankly, neither have most vegetarians. Thank you so much for providing clear, strait to the point information. Such a ridiculously small scale shows literally nothing but that apples and carrots have less of certain nutrients that beef liver. It does show that meats—particularly liver and organ meats—can be much better sources of nutrition and then many of us have been led to believe.

Animal foods may not be the bad guy they are portrayed to be at all…. Added phosphates are the problem, not phosphate from natural foods. Added phosphates cause an unnaturally high spike in blood phosphate levels, resulting in sodium and calcium retention. Done repeatedly throughout the day for years on end, this will promote atherosclerosis. I think it shows that all whole foods are ok to consume crap food manufactured in factories is the cause of most of our illness, eat whole foods steer clear of manufactured franken foods.

Perhaps that is what it shows to you but I limit animal protein to a very minimum quantity about once a month. That is what Seventh Day Adventists do and that is why out of all the groups in America, they live on average 10 years longer than the general population.

The Seventh Day Adventists also abstain from alcohol, drugs, and cigarettes and encourage exercise. In what you say is the problem with almost all modern nutritional studies, dating back to the s. They have been poorly done and organized and things that are highly nutritious and needed by the body, like fats— particularly saturated — are not the villains we have been duped into believing.

Yes, half of my diet is raw vegetables and fruits smoothies in my Vitamix are big. But I now know by researching, to eat fatty meats, cheeses, coconut oil, and plenty of nuts. And and no wheat or other starches. Plenty of fat is just as important as phytonutrients and fiber. Mormons also compare favorably life span wise and they eat a lot of meat but also should avoid unhealthy drugs, alcohol, smoking, etc. So does everyone in America. They also eat nuts and seeds but I like to see the study that proves consuming liver on a regular basis leads to a longer life….

You mean the 7th day adventists who live in southern california. The 7th day adventists are actually a rather large religion.

Hmm maybe its something else in the environment that they live in. Some people actually died from vegan diets or diets which are very low on fat. Some people thrive on meat, some people thrive on a veget. Though, the amount of meat consumed nowadays and the daily consumption are not only not necessary but also in most cases not healthy aswell as the daily consumption of the same foods like chicken, milk, whey, eggs, corn.

That stuff is coming more and more. Not everybody can eat the same diet. Different strokes for different folks is the major key …! You get the last word on this topic Thomas. You have covered it well and summed it up. There is not one size that fits all and the dietary needs of each individual is constantly in flux. I would characterize my diet as ecclectic.

I have even tried praying over my food and I am not religious. That is the problem that people often adopt a diet the way they do a political ideology or religious belief without thinking individually and critically as to if and how it actually affects there own body negatively or positively. I am constantly adjusting my diet — adding and removing foods — and sometimes adding back foods that I had previously removed.

I am researching about beef liver now because I recently started eating it but I have now removed it and I am now considering substituting chicken liver instead. I am open to any information or suggestions. Ultimately he gave up and went to heaven we hope.

According the Ellen White, this was impossible. He should never have had these issues. He came home and put his knowledge to the test , there are pictures on that too. Type A should eat as a vegetarian, where type O is the original blood type and better suited to eat meat as our early hunters had to do.

I agree that beef liver is the best source of vitamin A, but I think this post is misleading. First, using IU is not the best unit because it does not account for bioavailability. The IU value for plant-based foods will always overestimate the retinol equivalent and the IU value for animal source foods will always underestimate it.

It assumes a Third, posting a chart that says carrots and apples have no retinol is obvious, but confuses people. What we should care about is the amount of retinol equivalent absorbed from the apples and carrots. This is not trivial. Even assuming a vitamin A equivalency ratio of carrots of For an adult non-pregnant, non-lactating women with an RDA of mcg RAE this is nearly half of her requirements for the day.

I am aware that one study found the conversion of beta-carotene to retinol in raw carrots to be as high as Sources of beta-carotene in oil or in biofortified crops have much greater retinol equivalencies, as low as 2: See this article for a simple chart showing the average retinol equivalencies of beta-carotene from different sources: Thanks for clearing this Ty!

Since childhood I have been hearing that Carrots are good for the eyes because they have lot of vitamin A and I was surprised to see the table above. One more thing I noticed. However, even if this is the case, it does not mean they convert no beta-carotene to retinol.

In fact, Lietz et al. Does flash freezing affect the taste and texture of liver? I realize that it may have been due to the cow having been grass fed, but I also read a comment elsewhere about how flash freezing can adversely affect taste and texture. We have been exclusively grass fattening all our calves since BSE on When we first started we could not give liver away and most went for dog food. Following word of mouth from health challenged customer we can no longer meet demand.

Even more so since articles such as this by Chris Kresser. The livers are the most closely inspected organ under our Provincial system and butchers slice and package in approx 1lb vacc pacs as soon as they are chilled and set up to easily slice.

Customers really like the product and I have discovered from customers, it is absolutely delicious only lightly browned in butter or tallow, with the middle left pink to raw. I now have some several times a week for breakfast with bone broth, turmeric, black pepper tea afterwards. Now 73 and not had colds or arthritis pain for years since starting this protocol, and I am exposed to customers with flue, colds and other infections on a regular basis. I am now certain that it is because of the high carotenoid greens and wild medicinal plants, naturally present in our fattening pastures.

Mark Hyman For those who argue grass fed is not worth the hype and all you need is a fish pill to balance, I would suggest they do some in depth research. Also grain fed meats cause fatty liver syndrome as is now becoming prevalent in humans due to vegetarianism and high carb processed diets. Once customers have tasted grass fattened beef liver from gradable young animals, most will not eat chicken or pork.

I used to eat it occasionally but now cannot stand the taste. Your anecdotal talk has no meaning. Everything you are saying is coming from your own assumptions and imagination. Masahiro Nomura October 4, at 9: Some may be anecdotal but the test results shown are actual independent tests done since when we first found scientific evidence that the anecdotal evidence is right of countless generations of grassland herders.

Sherry, Sorry, I just noticed your comment. We are as far east as you can go on the North American continental land mass. You will not live forever. Eat and hydrate the best you can and enjoy your life. Try not to spend it obsessing about grass fed, free range, steroid free, vegan, paleo, vegetarian,.. Gastroparesis is the disorder that gives me legs cramps before I get really sick.

As well as my anemia -no longer cold -yey! Whoa the only people worse than vegans and vegetarians are the low carb paleo dieters like Kresser. I wonder how much grass he smoked to write this article. Blood pressure, cholesterol are normal, and my six pack is a hit with the younger women. Thanks for stopping by and adding nothing to the discussion. I added info to the conversation, but because of the lack of plant food you have your brain is in a state of mental impairment.

You should look up Dr. Terry Wahls to see how life changing it was for her. My parents come from a village where eating liver and other organ meats is a staple in their diet. That lady you mentioned looks decades older than she actually is. I respect your right to express your opinion, but the delivery of said opinion is offensive. It is offensive because you have chosen to be offensive; you are a troll; nothing you say has any value because you have chosen a delivery devoid of value.

Your contribution to this discussion is meaningless, and when all is said and done, you will be judged as meaningless. And I stick to high fat diet. High fat is fine, however you will likely die sooner. In contrast, Inuit life expectancy is roughly 70 and their diet was high in fat and protein and had small amounts of carbohydrates. They were disease free for the most part but a high fat diet will just force you to die sooner than you would with a low fat diet.

People from Okinawa live on a tropical island. So much anger and insecurity for someone who claims to be such an otherworldly specimen. Eat liver for its huge vitamin and mineral contribution and engulf massive amounts of organic fruit and vegetables at the same time. Apparently there are studies that suggest that those who consume meat seldom do better than either low carb or full vegan.

But when it comes down to it people will eat whatever they want — with a lot of dietary cheating going on. Lol, bragging about ? You realize the is one standard deviation?

Tell me more, genius! You are factual wrong on both accounts. Poor baby, IQ of only Not high enough to get into Mensa.

Try eating fatty meat, as I do, and you may score higher. When i first looked into Paleo it seemed very meat heavy to me too. Paleo is more about avoiding sugar and grains, rather than eating lots of meat.

I am always striving to increase the nutritional value of my diet. However, by doing this, my diet has come to be very similar to a paleo diet. Not sure what your focus is, paleo as a whole, or the high cholesterol in liver. Also, liver has a a much higher level of B3 than most if not all animal sources, commensurate with the high levels of cholesterol. I remember when avocados were the demon food due to high fat. Chris, your body makes most of your cholesterol.

Your body needs protein. It does not need a single carb. You make and do make glucose as needed from protein. The process is called gluconeogemesis. The body loves carbs. I cycle a lot and the one time I tried replacing my usual carb loading with a pat of butter my performance was pitiful. There is no way to feed the world on grass fed cows. I find that as long as you exercise and track your nutrient intake with something like cronometer then you can be very healthy without having to go near an animal product.

Having said that, I suspect the healthiest people of all will have at least a little fish or meat in their diet. The problems seem to arise when you start consuming too much animal protein. And anything more than about 2oz at a time is probably too much. From my experience from 0 carb and therefore converting protein to glucose is that after a few weeks all that extra nitrogen made me tired and smelly.

Carbs and fat are made of oxygen, hydrogen and carbon; proteins have a nitrogen molecule are not needed to make glucose. You should check your LDL-P if you want to know about your cholesterol risk of a heart attack; something that Niacin found in liver will help along with Omega 3. I finally found an online butcher that has pastured beef liver for a decent price. Pan fried and served with caramelized onions and bacon. You can eat yourself to an early grave. That would be fantastic. Could you send send it to my PayPal account?

Regular consumption of liver has been life changing for me. This made me giggle. I have even had in-depth conversation with one of the Blue Zone researchers. I happily choose high fat and the inclusion of organ meats in my diet, along with plenty of veggies and some fruit. I have never been happier or healthier. Whole Foods has Chicken Liver and beef liver that is Step 1 which they say means the animal was raised without hormones and antibiotics, but not necessarily grass-fed I know that grass-fed may be MORE nutritious, but this quality of liver is better than none right?

An old time bodybuilder recommends Argentine beef liver extract. Wonder if pampas grass is nutritionally cool? Great article, back in the day i can remember my mother cooking liver and onions at least once a week, she said it was to keep the immune system working better. I just wanted to chime in. I have been eating this for three days.

I know that the taste and the texture bother most people. If you want it crispyish on the outside, very hot pan with olive oil. It leaves almost no pink and it does not cook so long that it gets that weird liver texture and taste.

If you like it all soft, butter, I like Kerrygold unsalted, 2tblp. Both ways are delicious and keeps it from getting funk.

You may notice the edges of the first method have that slight taste and texture, that is how I learned. I have loved it all my life, no matter how it is cooked. The only overlooked fact is that liver can store heavy metals in great amounts as studies show, e.

Grass-fed can actually be more exposed to heavy metal better food, but the exposure to the environment is the downside. Different heavy metals in different levels. This is the main problem on Paleo: In theory it might work, but there is simply no ancient food available anymore. Also check the rise of colon cancer in connection with the oxidation process of digesting meat: There is no risk of any cancer ect.

As most cancer institute report that Beef or Veal liver I think any kind increase cancer risk. And people with breast cancer triple negative shall not eat livers because is full with Zinc, Copper and Iron. Where Zinc help cancer cells to divide faster and since cancer cells are reach in copper do not feed them. Also high level of Iron to be avoided but normal or slightly less level no problem. Chlorella reported to help body to get ride of heavy metal.

Carrots contain beta carotene which can be converted by the body to vitamin A, but contain no actual vitamin A. Unless you are suffering from low thyroid or badly treated thyroid disorder including autoimmune thyroid disease. Under these circumstances the body fails to convert beta carotene to vitamin A sufficiently. I have anaemia and eat lamb and beef liver grass fed only quite frequently, it really helps me feel better.

The main thing is that if you need liver for the iron do use any products that contain calcium i. Russian doctor Kousmine recommends 2 raw egg yolks per day for people with persistant anemia.

She had great results, even if egg yolks are not rich in iron! I created a great recipe for raw eggs! Half a can of pure pumpkin puree, 3 whole raw eggs, a decent dose of stevia, 1 tsp vanilla extract, a couple ounces of water or ice to thin it, and a ton of your favorite fall spices — yummy! Homemade mayonnaise is made with raw pastured egg yolks, a bit of lemon juice or vinegar, and olive oil. The best chocolate mousse recipe I have also uses raw egg yolks, along with chocolate, the whipped whites, and heavy cream.

I have a 17 year old daughter with special needs, one physical need being anemic. I started her on a bit of liver every morning but prepared it by soaking in milk!

I had never made liver before and just googled recipes Thanks for this info!!! I will prepare this way next time! I grew up in and still live in Wyoming. My father hunted and everytime he would bring home a elk from a hunt i was so excited to eat the heart and liver. We always over cooked all game which now eat most of my meat medium rare to rare if i can have my way.

Other hunters would take a bite of the liver fresh after the kill, an old tradtion the natives would do but I always thought they were crazy and ive always been a pretty rugged girl lol. Anyays ive been reading about how its better to get all th nutrients by eating it raw although i love liver this thought makes me slightly squeamish im going to give ot a try.

Im very blessed and have. Elk, deer, antelope and wild bison meat and organ meats from my hunting. Im so excited that other people are eating it more although it makes me sad alot of hunters toss these wonderfull gifts. Ive saved kidneys, tounge, heart, liver and would love to learn and to cook those better and more! The best way to prevent trichinellosis is to cook meat to safe temperatures…Do not sample meat until it is cooked.

For ground meat including wild game: For all wild game whole cuts and ground: Cook to at least F 71 C. Please, Rusty, since you know so much about this dreadful disease, tell people also what it is and how it manifests itself in the human body. I was a Sous-Chef for 5 years, cooking everything to degrees is paranoia, and cooks a lot of what is good from the meat out. I find it rather concerning that there was not a mention of the cholesterol issues that go with eating liver.

Any reasons for this? Consumption of foods high in cholesterol does not increase cholesterol. I will not go into it here but if you are interested a google search on these topics should satisfy your curiosity.

Why would you care about cholesterol? No, it has not been established or proven by wide enough studies that show fat is ever good for you. There have been, however, very large studies that show there is a relationship between saturated fat and clogged arteries, leading to heart problems. Colin Campbell, Caldwell Esselstyn, Neal Barnard and John McDougall have all done substantial studies on the Western diet full of fat and they and many others have concluded plant-based diets are far healthier for the heart.

If you look at the people who conducted those studies, and the results themselves before the final copy, you will find that they are paid by the people that want you to believe fat is dangerous. Their financial success depends on getting a specific result. In sum, you cannot trust those studies. No, you CAN trust them…to be wrong. Listen to people who are sharing the data without money getting involved in the process. Like the guy who wrote this article!

There are also unsaturated fats, monounsaturated fats, and Omega 3 fatty acids. Check out the independent studies on those!

Its for the same reasons Eggs or Shellfish and their colesterol contents are no longer an issue! You will see an immediate color change. Add butter to pan and fry the liver in high heat. Most delicious meat ice ever had. I suffered for eight months taking iron supplements.

Is there folic acid in liver or folate? If naturally occurring in food, it is really activated folate. The inactive form added to foods and supplements is what can be dangerous for many people. Ben Lynch is quite knowledgeable about active vs inactive and has a web site full of articles. I was in the hospital for a month and was told to expect a long and complex recovery.

I went through what seemed like hundreds of sites promoting hundreds more products and supplements… after narrowing down the most helpful vitamins and minerals I started looking for natural food sources. I went to the local grocery store and bought the only liver they had. Finally, I diced it and cooked it in a bit of oil with some onions I then separated it into small baggies and stuck them in my freezer. Now, whenever I cook with ground beef, I add a handful of liver. Best way to cook beef liver: Slice into 10 mm strips.

I have RSD another devastating nerve disease. Liver has been suggested to me on many occasions. My favorite way to prepare it is to fry some bacon in a skillet until partially cooked. To the bacon I add some onion, a sprinkle of basil, and a shake of crushed red pepper. I lay a slice 4 oz. Then I flip it over and cook until done, moving the bacon to the side if need be so that it is thoroughly cooked.

Once on my plate I add a dollop of sour cream to the top. I know you talk about taking liver pills. My liver arrives frozen. Is it ok to let it thaw, cut it, then freeze it again to take in pills?

Raw the whole time. What is the best way to consume liver to receive optimal nutritional value? By this I mean raw vs. I have become an organ meat eater of beef of late , along with my usual Pink Salmon.

Then suddenly I was hit with gout. It is the most excruciating pain I have ever experienced. I could not think why I would endure such a plague on primal. After much pondering and checking out my ailing toe region I realised I had a few bumps that always seemed to give me problems and one area on the outside of my big left toe that has always been callused and which could not be shorn down by sanding or by cleansing an oiling.

It seems to be overgrown bone growth. My feet are otherwise callus free, soft and well cushioned. I grow weary of regime at times and I thought my new understandings and programme in diet were enough.

That foot especially has often had an ache about it to which I have grown custom and has been easy enough to ignore. I now take daily soaks in her baking soda-magnesium protocol and have added baking soda to my health drink and Vitamin C back of magnesium, borax, Xylitol and wet Celtic sea salt. Also, sleeping with my feet raised on an old leather chesterfield cushion has helped immensely. This last edition was just a thought to the possibility that my circulation is not as good at the extremities as I had thought.

This is the next area of my protocol to health that I must venture to study. But maybe the oxygenation of the body with Baking Soda proposed by by Dean and Sircus and primal sites will be enough.

Namaste and care, mhikl. The gout is from a highly acidic body.. Do what you can to bring it to a more alkaline state.. All someone has to do for gout is to get more ph balanced and just stick to alkaline forming foods for a bit and it will go away, along with many other pains and skin issues.. The basic idea is that the acid-alkaline balance of what we eat has little or no bearing on the balance in our blood and tissues.

Of 47 foods studied, all but 6 raspberry, tangerine, cranberry, garlic, onion, and blueberry satisfied the powerhouse criterion Table 2. Nutrient density scores ranged from The proposed classification scheme is offered in response to the call to better define PFV and may aid in strengthening the powerhouse message to the public. Messages might specify PFV to help consumers know what they are and choose them as part of their overall fruit and vegetable intake.

As numeric descriptors of the amount of beneficial nutrients PFV contain relative to the energy they provide, the scores can serve as a platform for educating people on the concept of nutrient density. Expressing the nutrient desirability of foods in terms of the energy they provide may help focus consumers on their daily energy needs and getting the most nutrients from their foods.

The rankings provide clarity on the nutrient quality of the different foods and may aid in the selection of more nutrient-dense items within the powerhouse group. Foods within particular groups were studied; thus, other nutrient-dense items may have been overlooked. Because it was not possible to include phytochemical data in the calculation of nutrient density scores, the scores do not reflect all of the constituents that may confer health benefits. Warranting study is the utility of approaches defining PFV based on the presence regardless of amount of nutrients and phytochemicals.

Although nutrient density differences by powerhouse group were examined, a true validation of the classification scheme is needed. Future studies might identify healthful diets and examine correlations with PFV or look for correlations between intake of PFV and health outcomes 3. This study is an important step toward defining PFV and quantifying nutrient density differences among them.

On the basis of the qualifying nutrients, 41 PFV were identified. The included foods may aid in improving consumer understanding of PFV and the beneficial nutrients they provide.

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