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Vibrant health means you can live life to the fullest. Empower yourself with the steps I used to free my life of chronic disease and medications.

Reader Interactions


  1. If you don’t use grass-fed liver (my only source locally is calves liver from a grocery store – NOT grass fed), is it ok to eat this raw? I assume that the process of freezing it will kill any “bad germs” in it?

    • My two cents:
      Think of how the human liver works, it filters everything. It is constantly at work. It’s not just alcohol but the healthy foods we eat as well that the liver has to process and make sense of. A human liver is probably the most toxic of things, an organic pasture raised cow/chicken on the other hand is pretty pure. I wouldn’t liver myself unless I could find it fresh and well raised by a local farmer, otherwise, there are just too many nasty things you’d be consuming even though your intent was to eat it for healthy benefits, I don’t believe you’d be doing yourself much good. YOUR liver would have to process all the nastys in the chemical/gmo/bad diet/bad life liver. Same thing goes for dairys. All these chemicals and unhealthies concentrate in the fat, so always buy milk, butter, cheese etc from happy cows.

  2. Thank you for this, it’s so timely! I’ve been on a similar path, trying to find a way to sneak liver into my diet without tasting it. I just got some wonderful jojoba-fed beef liver from my meat man, and was about to dessicate it to put into capsules. Your idea is so much less labor intensive, and saves my insides from having to break down a capsule in order to get to the good stuff!

    I do have one tip that could be helpful: If you’re starting with frozen liver, don’t let it thaw all the way. Letting it soften just enough that you can comfortably get your sharp knife though it will make a potentially frustrating job exponentially easier. Liver is notoriously slimy and hard to work with. Leaving a little bite from the freezer will not only make it easier and safer (ever let your knife slip on a hunk of organ meat?), it will allow you to make much more uniform cuts.

    Thanks again!

  3. Here’s another one: You once posted about how you cook a chicken on Sundays, sneak the organs into whatever meals you can, and drink the bone broth throughout the week.

    WELL! Instead of sneaking the organs in wherever, try this. Cook them fast, chop in a food processor, and puree with around 1/4 to 1/3 cup chicken or other poultry stock (I just did this with duck for dinner tonight). You’ll get a beautiful silky sauce to pour over the meat and it doesn’t have that distinctive mineral-ly taste. Season with a little sea salt and maybe some sauted garlic and you’ve got a sauce to be proud of. 🙂

    In other news, I found out today that the ground beef hearts and kidneys that I’ve been buying from my local butcher are referred to, behind the counter, as pet food. ROFL i’ve been adding it to ground beef and turning that into sausage for the humans of the house for the past year. [SNICKER]

    • When I make ground meat dishes, I add ground liver/kidney mix at a 1:1 ratio. Can’t taste the “organ meat” flavor at all. 🙂 This past weekend, we made a gigantic batch of paleo chili (no beans) with ground bision, bison stew meat, and ground hearts/kidneys. It was AMAZING and everybody my husband works with wants to know the recipe.

  4. HI!

    I am wondering, we get our liver already frozen, Do I need to thaw it in the fridge, cut it up, and re-freeze it? or should i just cut it up while it’s frozen, and avoid thawing it, and re-freezing. I’m finding conflicting stories, and I know that generally when you thaw meat, you can’t re-freeze it. Just wondering what you do!


      • Hi Lauren, I just made these homemade liver pills. Thank you for the great idea! I had the beef liver in the freezer for about a month or so. I partially thawed; enough so that I could cut easily. I guess my body heat thawed it pretty fast, as they didn’t stay frozen as I worked through cutting it up. I spread the little pieces out all over a parchment paper covered cookie sheet and have that in the freezer now. Would you say that I don’t need to keep freeze for 14 days before consuming, as it was previously frozen?

        Thanks for all of your posts!

      • It is my understanding that cholesterol in grass fed beef will not harm your heart, anymore than unrefined coconut oil will. It also has high cholesterol , but is very beneficial, just like butter from grass fed cows, and pastured eggs. Many doctors still think a heart patient has to have a low fat diet, when we need good fats. It is sugar that kills us, and is responsible for almost all diseases, including heart trouble. We need essential fatty acids! They are essential, our body doesn’t make them.

  5. Hi!! I love your blog and your recipes. Thank you for talking about liver which is sooo important for nutrition. I am a “liver specialist” myself, meaning I specialize in making it taste good! If you want to see some liver recipes please go to my (just started) blog

  6. I’ve been reading about placenta encapsulation and I was wondering if liver could be prepared the same way. Basically, you would cut it into strips, dehydrate it, crush it into a powder, then put the powder into capsules. It would basically be like a vitamin and I would think it would “keep” longer if it’s been dehydrated. Since dehydrators work with such low heat, it should keep most of the nutrients, right?

  7. Thank you for this! This is something I will be doing this week. I KNOW I’m not getting enough organ meats and I just can’t seem to get a pate right to where I want to eat some daily! Would you also do this with raw chicken hearts?

  8. My friend and I just started taking the liver pills and we experience stomach pains even when we’ve eaten a large meal when taking them. It passes after about an hour and a half but I don’t love having to deal with that every time I take them :/ any suggestions about how to combat this problem? Thanks!!!

  9. I marinate my livers and hearts in water with lemon juice for three hours (or overnight). Then rinse and fry up with fat, onions, salt and pepper for a delicious meal (usually using butter to increase flavor). Since I’m frying anyway, I also include veggies such as green beans, carrots, or squash. Mmm, delicious meal.

    The lemon-juice marinade cuts the bitter taste and makes it delicious. Note: with the heart, you do need to rinse it like crazy to remove blood before putting it into lemon / water marinade. The liver just needs a quick rinse before marinating. I know they drink goat blood in Africa, but I don’t like the flavor if any leftover blood gets cooked with any meat, so I rinse it off.

    • Thanks for sharing your tip! I’ve been soaking mine overnight in about half apple cider vinegar and half water. It does help, I actually really like eating chicken liver sautéed after soaking. But I still can’t handle the strong taste of beef liver. I haven’t prepared heart yet, but I want to! I’ll remember your marinade tip for it.

      • Soaking several hours in lemon juice and frying in butter is basically how Sally Fallon recommends to eat it in “Nourishing Traditions,” see page 307. It is the ONLY way I have ever liked liver and really I can honestly say, I love it fixed this way.

      • Hearts (chicken that is) sauteed in butter with garlic and/or onions has a very similar taste to beef, just a little chewy! A grassfed farmer shared this recipe with me – this is her favorite way to eat it.

  10. Hey thanks for the article,I love your site also and appreciate all your posts, I recently bought liver capsules and notice a bit of stomach upset afterwards? It’s nothing too bad but because I have so many digestive issue ( gastroparesis, colonic inertia, sibo and fructose malabsorption) I didn’t know if they were hard for the body to break down or if they are generally tolerated and digested well in people? I don’t get too sick from them just Interested to know if they could be too much for my body cos it takes such a long time to digest, thanks

  11. I bought a 1/2 cow from a farmer a few months ago, and when I picked it up from the local butcher he works with (who processes conventional beef as well as the grass-fed that I bought) he said he wasn’t able to give me the liver because it wasn’t good. He says it’s very rare for grass-fed cow livers to be salvageable during the slaughter process. I wish I knew more details, because it was disappointing and I’m concerned now that I might be buying “not good” liver elsewhere–?? Anyone know anything about this?

    • That farmer did you a favour – feedlot cattle are given growth promotants including antibiotics, and there is apparently always measurable residue in the liver. IMO you should never eat liver from feedlot cattle (maybe if you have tonsilitus – joke!!!). You also shouldn’t feed it to your dog IMO – a lot of supermarket liver treats will be from this source.

      So know your source, or get certified organic beef liver IMO.

    • There are all kinds of reasons that even grass-fed livers aren’t good. Hopefully your processor was state or federally inspected and if so, they have to abide by the rules – which are designed to keep us safe. We are organic, pastured farmers ourselves and about half the time we don’t get the livers back on animals we have processed. We are not aware the animals are not up-to-par in health, but the liver is the tell tale sign after processing about the animal’s health. If the liver is healthy, it will be returned. The processor wants all the money he can get out of an animal – he doesn’t get it if he doesn’t return it to the farmer. Conversely, if you have received a liver from a grass-fed animal and it was processed in an inspected facility, it will be just fine to eat.

    • That butcher switched your grass fed meat with conventional. He either sold your grass fed to make a better profit or he used it for himself. He was thinking how would you know the difference unless you saw the liver. Google a side by side photo of the three kids of liver…….conventional, organic and grass fed. I say find another butcher. Perhaps even a different farm source of the butcher was recommended by the farmer.

  12. Hi. I just bought a frozen bison liver and I want to cut it into pills. Once I do so, is it necessary to wait the 14 days to kill any bad stuff since it was already frozen for longer than that previously?

  13. HI…just discovered your site as a link from a post on Paleo Approach Community! I am excited to see all the great things on your blog.

    If I take the dessicated liver capsules, what would a healthy dosage be? I followed your link and they have both capsules and liver powder available. Any suggestions? Thank you 🙂

      • Should you take desiccated liver capsules on an empty stomach or with food? Can’t seem to find the answer anywhere? Also, does anyone know if you can take the liver pills with other vitamin or mineral suplements? I’m wanting to know if other suplements will cause the vitamins and minerals in the liver pills not absorb in the body or vice versa? I know that some suplements don’t work well when taken together so wondering about the liver caps.

  14. Hello! I’ve read in other posts that you’re going to be in the Seattle area for school. I’m curious if you’ve already moved out here (I also live in the Seattle area), and if so where do you buy your meat and dairy products from? I would love to try these liver pills but I want to be sure I’m using quality ingredients. Thanks so much!

  15. Liver pills will be best assimilated with a meal, and if necessary, additional digestive support in the form of HCl, digestive enzymes, bitters, etc. If the pills are swallowed on an empty stomach the body is less likely to produce adequate digestive juices (HCl, pancreatic enzymes, and bile) to break down and fully liberate the amino acids, fats, and fat soluble vitamins. All whole foods, liver included, are the most beneficial when we eat them in a context of pleasure and relaxation, which stimulates our digestive secretions. While I love the idea of these pills, and I agree that they make this superfood more accessible for more people, we must remember that there are reasons why humans do not utilize pills properly – even when we make them ourselves!

  16. I cut up my 14 day plus frozen liver into small pea-size pieces. Then I coat them in salt. Usually I cut up about an ounce and take it on a spoon with a large glass of milk. My 4yr-old girl will just chew on the salty pieces..about 2 or 3. The two year old boy might take a piece but usually does not ask for more. And the under 1 will take a few pieces with the salt. DH…..can’t swallow them raw. I make a cinnamon, molasses, raw egg and milk shake with raw liver for him.

  17. Doesn’t raw liver have the potential for food poisoning? Or is that decreased when the liver is pasture raised/grass fed and/or butchered locally? Or, does it depend on the animal (chicken vs beef)?

  18. Fry bacon remove from pan, leaving some drippings, fry chopped onions until transparent, Thinly slice liver, lightly coat in ap flour of your choice, salt and pepper to taste, and a dash of garlic powder.
    Add the coated liver to pan with onions,. Fry until golden brown on each side. Top with bacon pieces and fermented ketchup to Dip. That was the way we ate it.

  19. Hi there, I bought some frozen grass fed liver and cut it up pretty small, smaller than some of my supplements and I have choked 2 time so far, yesterday was the worst. I thought I was going to choke to death. Any Ideas for me?

    Thanks so much,


    • HI, I find that when I take ordinary capsules or tablets they stick in my throat so now I swill them first with the water so that it’s fully wet and then swallow down. I think that if you try this with the liver pills then it could help.

    • Why do you want to convert it into powder? If you want to eat liver just do what I do, cut it into small tiny pieces and then freeze them in the freezer, then swallow a few every day.

  20. Another option is to add the frozen liver pills to a smoothie. I couldn’t take the frozen pills very well, but adding them along with fruits and other ingredients to the smoothie and blending, the liver is broken down and doesn’t affect the taste much at all.

  21. I tried these frozen liver pills and made them very tiny and almost choked twice on them. They don’t slide down smoothly in your throat. It scared me so now I take the capsules. I wish the frozen option would have worked for me.

    Thanks for all your great information

  22. Hi Lauren!

    I love your blog. Your thoroughness is so helpful and inspiring! I cooked liver with the intention of eating it, but could not stomach the taste. I am wondering if I can still freeze it, even though it is cooked. Thank you for any information!

  23. I purchased my lamb liver from Whole Foods in the meat section (refrigerated).
    1) is that considered a “good” liver, or “store bought”.
    2) do I need to be concerned about its freshness? Should I wait to consume raw until it’s been frozen 14 days?
    Please accept my apologies if you’ve already answered this question. I tried sifting through most of the comments, but didn’t see these questions specifically answered.
    Thank you so much!

  24. Hello – I really like your blog. From your inspiration I just ordered some of the grass fed dessiccated liver caps and I’m wondering if I need to freeze them for 2 weeks to help ensure no ‘extra parasitic friends’ remain in the liver, just as you would when eating fresh on your own. Do you think that’s simply too much or a wise idea? (thank you)

  25. Is it okay to freeze, thaw somewhat, and refreeze liver again? If so, how many times? Also, I have taken frozen liver as described above, but it was only frozen for a day or so. The container also said to cook thoroughly, which I noticed after taking the frozen pills of liver. I’ve been having stomach aches and cramping for about 2 weeks. Yikes! Am I screwed?

  26. Great idea! Is there something called HDA or is it supposed to be DHA at the top? (Also the word iron has 2 letters flip-flopped.) Sorry, I’m not trying to be critical-I make typos all the time. 🙂

  27. Lauren,

    Question for you. I know liver is high in iron. I recently took iron supplements and they made my acid reflux/heartburn worse, and I’ve heard iron feeds bad bugs in the gut. Would taking liver pills likely have the same effect for me because of the high iron? Thank you! 🙂

  28. Hi!
    My partner and I are working on getting pregnant, and liver provides me with a lot of great nutrients. We both eat clean Paleo diet with grassfed meat and also game and organic vegetables.
    How much liver would you recommend daily once I’m pregnant? Some say you shouldn’t eat liver when pregnant, but back in the day, and tribes around the world, save the organ meats for pregnant and breast feeding women as they need the nutrients. So I’m not scared of eating good quality liver when I get pregnant.
    However, just wondering how much I should take. And how much do your “pills” weigh one by one? About 1-2 grams?
    Thanks for great posts, inspiration and information!!
    //Tine from Sweden

  29. I freeze 1 inch chunks for about 30 minutes on a cookie sheet. Then I grind the semi-frozen liver in my Ninja and press into mini-ice cube trays and freeze. This makes small, easy to swallow pill. I have a couple every morning.

  30. Would you recommend the liver pills from vital proteins or only those from radiant life? I am using the collagen peptides and gelatin from Vital proteins and it would be simple to add the liver pills to my order as well. Thank you! Have so much appreciated your site!

  31. I just made my own liver pills thanks to this blog! I put some in a blender with some frozen berries, water, and some stevia and it wasn’t bad at all. You said here that you have a couple of the pills with every meal. Are you concerned with toxicity at all? Do you know how much liver is too much? I suggested to my husband to put 1 or 2 in his smoothie as well, but I want to make sure its okay. I have chronic fatigue so I assume I would need more than my husband, although he is a big guy.

  32. Is liver a good source of vitamin D? I thought I read it somewhere. My blood work showed I am low in iron and vitamin D. So I am looking for a natural food supplmebt to help both do to finances?

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Lauren Geertsen, NTP

I’m an author, entrepreneur, and nutritional therapy practitioner (NTP). I began this website at 19, to share the steps that freed my life of chronic disease and medication. Now, Empowered Sustenance has reached 30 million readers with healthy recipes and holistic resources.

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