Organ Meats - The Big Cats Get The Best

[mr potatohead]

When I went to the store recently, I bought some fresh liver to feed my cats.
They love me.

The main cats in a pride go right after the organs and leave the muscle meat to the underlings.
A good example to follow, I think.

[BigBruvOfEnglandUK]

Liver is easy to overeat and cause gout, m8

[mr potatohead]

Apr 12, 2024 5:34:18 GMT BigBruvOfEnglandUK said:

Liver is easy to overeat and cause gout, m8

Yikes! I'll tell my cats!

Thanks for keeping them safe, m8!

From what I've read so far, it is the purines that "cause" gout, so does this mean that you've reduced your intake of mackerel and sardines?
Do my Great Northern Beans, that are a standard menu item that I eat often in large portions need to be gone too?
I experience occasional, mild, aches and pains, but not aware that I have, GASP, gout!
I do plan to eat another couple few chicken livers again today, so I'll pay attention to how I feel after 3 or 4 consecutive days of eating them. Maybe I can stir up some gout symptoms. I enjoy experimenting on myself.

When I worked a manual labor job spanning 15 years+, long ago, I was consuming lots of the toxic glutens and other toxic Frankenfoods, I also ate a third to half pound of fried chicken livers as a standard breakfast menu item with eggs, not every single day, but many times for consecutive days to avoid spoilage of the liver, and I don't remember any issues.
 
However, what did give me debilitating arthritic conditions in major joints was not the chicken livers (or the beans).
Over-consuming tomatoes is what triggers very painful arthritis for me. As long as I keep the volume low, I have learned how to avoid the arthritis triggered by the deadly nightshade in tomatoes ..... but I don't really know if tomatoes were the actual CAUSE or if the nightshade affected me due to eating other processed foods, sugar and toxic glutens.
Now that I eat much cleaner, I can eat a tomato every day without any noticeable issue and I use tomato based condiments nearly every day.

Do people who obsessively avoid toxic Frankenfoods like; refined sugars, toxic gluten grains and over-processed foods altogether ..... still have gout flareups caused by the purines in liver, fish and beans?
Does the amount of water we drink influence the effect of purines in the diet?

[mr potatohead]

Also,
RE: Vitamin A toxicity

Chris Wark OD'd on juiced carrots until he turned orange, but it cured his cancer.
I think the tolerable level of vitamin A ingested is much higher than the hype suggests since vitamin A seems to be quite medicinal.
Like turpentine which was in the 1899 Merck manual as a treatment for nearly 100 negative symptoms, but removed from the 1999 Merck manual, I think they make a big deal out of nothing to discourage people from becoming well and not needing their drugs anymore.

Am I wrong?
Is there any hard evidence to prove that Chris Wark should be dead from consuming "toxic" levels of vitamin A?

(note: vitamin A found in food, not supplements, BTW.
Eating a crap diet and taking supplements to compensate is not a wise or beneficial thing to do, IMO.)

[Capt America]

I occasionally crave a braunschweiger sandwich, which is ground pork livers (liverwurst) with onion or spices. Good with mustard and pepperjack cheese. Beef liver tastes like a rusty nail with dirt.

[brothersteve]

I grew up having beef liver sandwiches topped with some gravy on a hard roll once a week. Tasted great to me. Never remember having any other kind of liver though. Maybe I missed out. also took beef liver tabs at the recommendation of Gironda via his articles. I don't really remember feeling any different effects from all of it though. Then I read how the liver is the "garbage can of the body" and stopped all of it.

[BigBruvOfEnglandUK]

Apr 12, 2024 12:27:49 GMT mr potatohead said:

Apr 12, 2024 5:34:18 GMT BigBruvOfEnglandUK said:

Liver is easy to overeat and cause gout, m8

From what I've read so far, it is the purines that "cause" gout, so does this mean that you've reduced your intake of mackerel and sardines?

I only have about 100-125 grams of mackerel in the morning. I used to eat lots of organ meats years ago and I used to get gout.

[BigBruvOfEnglandUK]

Apr 12, 2024 13:21:09 GMT mr potatohead said:

Also,
RE: Vitamin A toxicity

Chris Wark OD'd on juiced carrots until he turned orange, but it cured his cancer.

I used to eat a raw carrot every day just because I like them. Mrs BigBruvOfEnglandUK commented one day that my palms had turned yellow so I cut back and got them to a more natural looking hue, m8.

I remember back in the mid 70's reading an article in a newspaper about a bodybuilder that had died. Apparently because he had been over consuming carrot juice.

[moxohol]

Preformed vitamin A, known as fat soluble Vitamin A, is found in animal products such as meat, fish, poultry, and dairy foods. It has been associated with an increased risk of cancer when taken in excess.

Pro-vitamin A, also known as betacarotene, has been shown to cause increased risk of lung cancers when taken in excess.

Mormons routinely fast at least one day out of the month & have significantly lower rates of cancer.

[mr potatohead]

I used to work with a guy who had gout, or so he claimed. He had a rather sedentary job, had pain in his feet, so didn't walk more than he must.
He also ate processed Frankenfood, drank sugary canned drinks,  ......

Are you saying then that his gout was caused by "over" consumption of organ meats and all of the processed crap had no influence, since you had gout caused by eating "lots" (whatever that means) of organ meats while the rest of your diet and environment was clean and toxin-free?

Or, are you saying that the organ meats tipped an already poor diet over the edge which triggered the gout symptoms?

To me, it sounds like you and mox are describing a classic indirect evidence scenario "If I get presents, Santa Claus is real. I get presents, so Santa must be real"?

That possibility of presenting "associated" effects and drawing "conclusions" from "apparent" subjective perspectives was what I was hoping to avoid when I asked these two questions (more questions, like environmental toxins - ag-drift, etc, but it's a start):

Do people who obsessively avoid toxic Frankenfoods like;
refined sugars, toxic gluten grains and over-processed foods altogether .....
still have gout flareups caused (only) by the purines in liver (or organ meats, or any real food), fish and beans?

Does the amount of water we drink influence the effect of purines in the diet?

I have difficulty believing that chronic health conditions are directly caused by only one influencing factor.
I don't believe that humans are one-dimensional. I believe that there are many influences on our health that combine to produces various symptoms.

Can anyone answer my questions with objective facts?
I'm asking because I don't KNOW the FACTS, I only have my subjective observations.

[BigBruvOfEnglandUK]

I was not eating "Frankenfoods". When I was getting gout my diet was pretty much what it is now. Meat, fish, eggs and fruit but I was eating more organ meats back then though. I think that it's very possible that my body was still in a weakened state from all the health problems I had in my early 40's which may have made me more susceptible to gout.
I used to visit some of the Paleo forums years ago and there were always a few people that had experienced gout. The general consensus was that organ meats are great but you are better off not going all out on them, m8.

[Magnus]

Apr 12, 2024 17:23:13 GMT brothersteve said:

I grew up having beef liver sandwiches topped with some gravy on a hard roll once a week. Tasted great to me. Never remember having any other kind of liver though. Maybe I missed out...

I think the liver once a week for dinner thing was very common back then: back when many women didn't take the lazy way out on a regular basis like they do now.  

For us it was liver with onions /mushrooms, served with mashed or baked potato and some kind of a vegetable.  If you didn't like liver it was TOO BAD, you go hungry !

*FWIW I loved liver and still do  

[moxohol]

BigBruvOfEnglandUK

I used to eat a raw carrot every day just because I like them. Mrs BigBruvOfEnglandUK commented one day that my palms had turned yellow so I cut back and got them to a more natural looking hue, m8.

I remember back in the mid 70's reading an article in a newspaper about a bodybuilder that had died. Apparently because he had been over consuming carrot juice.

Don't misquote or mischaracterize my actual statements. I predicated & limited my remarks to BigBruv's statement quoted above & nothing else. I merely clarified carrots association with cancer according to the literature & nothing else related to gout. Put on yr reading glasses and/or thinking cap next time.

[BigBruvOfEnglandUK]

We often had pork liver when I lived at home and we also had it at school. I never liked it. I like calf's liver though. I like kidneys and I really like hearts, m8s.

[lardy]

Never been a fan of organ meats, I know we shouldn't eat for pleasure but I find organ meats gross, the odd steak and kidney pie made it, heart didn't taste to bad but i found it very tough, spring onions and pate on toast was ok but I haven't eaten organ meats for years.

If it was essential I would probably get some of them beef liver capsules or something.