> Excuse me? Why are you so paranoid about raw liver when you eat raw meat
> via jerky?

It's not a matter of paranoia but of food safety.Your asking this question
leads me to suspect that you've never suffered a case of food poisoning from
eating raw meat contaminated by bacteria.  There is no way to assure that
store-bought meat (organ or muscle) is free of such bacteria. Jerky and
dried liver are sterilized through the dehydration process (the dried liver
is subjected to low heat as well). Hormone content and liver toxicity are
not issues that are directly related to bacterial contamination caused by
modern food handling and processing. (Eating raw meat from a fresh kill is a
different story.)

The dried liver supplement has made a noticeable improvement in my skin. It
appears to be better than no liver at all. I'm sticking with it.

Troy



----- Original Message -----
From: Louise Anderson <[log in to unmask]>
To: <[log in to unmask]>
Sent: Saturday, October 02, 1999 2:18 PM
Subject: Re: [P-F] intro and many questions


> Troy wrote:
>
> >It's just a dried, lightly-cooked form of what I could get by
> >going to a meat market, buying liver, and cooking it (eating it raw would
be
> >out of the question because of potential food poisoning). >
>
>
X> The amount of enzymes lost in the heating process is considerable.
>
> Why would it be "out of the question?" Why not question it?
>
> BTW, I like liver- beef and chicken, and eat it regularly, but on days I
> don't have any, I take a capsule or two of raw liquid beef liver (brand
> name "Enzymatic Therapy")
>
> Unfortunately, I like it cooked, but I am working on ways to ingest the
> beef liver raw. I believe the health benefits are worth making the
attempt.
> Any good ideas out there?
>
> Louise
>