Health2wealthclub

Health2wealthclub Studies have shown that babies are more accepting of foods that mom ate, since amniotic fluid (some of which the fetus invariably ingests) and breast milk contain flavors of stuff mom had for dinner. [To test this, researchers conducted an orphanage experiment where babies were given a Las Vegas style buffet of thirty-four foods ranging from eggs, milk, vegetables, and chicken to various organ meats. True, the babies didn't like liver or kidney (along with vegetables and pineapples), but they liked brain and sweetbreads (tissue from endocrine glands) and they loved bone marrow.] This American preference for muscle meats proved to be a problem of national significance during WWII. Soldiers wanted meat, lots of it, and we shipped tons of it overseas to feed the troops. This of course left scant pickings for civilians who were forced to accept meat rationing. The Government figured that it would help resources a great deal if they could only get Americans to start eating organ meats, so it hired the soon-to-be-famous anthropologist Margaret Mead to study the problem and perhaps change perceptions. 


The best she could come up with was to call organ meats some other name to make them more mentally palatable. Hence was born the terms, "tidbits" and "variety meats," neither of which made a difference. Americans weren't buying it, figuratively or literally. Health2wealthclub So we hobbled on, meatless and surly until the war ended. Still, it's been proven time and time again in studies, and you probably even have some personal experiential evidence to support it, but it you eat a food often enough, you'll grow to like it. liver-onions Pig Nuts, Anyone? Am I suggesting you start eating endocrine meats? Supping on spleen, or noshing on 'nads*? No, but I am urging you to incorporate beef liver into your diet. *According to Roach, a woman named Deanna Pucciarelli is researching methods on how to make pig testicles more palatable to humans. She's doing her research at Ball State. No lie. Look, I'm no Paleo fundamentalist. Hell, I feel like bashing most of them over the head with a Bam-Bam like cudgel because they've turned a method of eating into a quasi-religion, but I feel some kinship to them on this issue. 

Health 2 Wealth Club Beef liver – or liver in general – could well be the most nutritionally complete food in existence, and the dearth of it and other organ meat might well be the cause of a lot of the degenerative diseases in society. But let's try to dispel some of the reasons for wrinkling up your nose in disgust at the very idea of sampling it. First, the taste. You can soak it in lemon juice to mitigate the characteristic liver flavor. If that doesn't work, you can opt for lamb liver, which is milder than beef liver, or turkey liver, which is better tasting than chicken liver. If you're a total taste pussy, you can freeze liver and then grate it into other recipes like meatloaf or stews, where other flavors will mask its taste.