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Subject:	Re: how to start eating organ meats
From:	Neil Timms <[log in to unmask]>
Reply To:	Paleolithic Eating Support List <[log in to unmask]>
Date:	Sun, 31 May 2009 15:16:16 +0800
Content-Type:	text/plain
Parts/Attachments:	text/plain (25 lines)

I am increasing up my tolerance for organ meats by taking more liver
pate, Liverwurst (US Wellness Meats, includes heart and kidney as well
as liver), and now cooked liver from time to time. I fry up the
Liverwurst for breakfast in beef tallow or coconut oil along with all
the usual breakfast suspects - love it.

Cheers

Neil

On Sun, May 31, 2009 at 1:18 PM, Trish Leon <[log in to unmask]> wrote:
> Are raw organ meats strong tasting? I can eat any  heart and chicken or poultry  gizzards if fried. I have never been able to swallow cooked  livers. My gag reflex kicks in. I have never eaten brain, sweatbreads or kidney for fear of the taste and consistency. I am not one for creamy textures at all. (That's why I never liked ice creams, puddings, yogurts, etc.)
>
> What is the best way to start out?
>
> Thanks-
> Trish
> Sent from my Verizon Wireless BlackBerry
>

-- 
Neil C Timms

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