The world’s oldest living man gives the secrets to his longevity in this USA Today article.
Funny thing is, his list of “secrets” probably didn’t have much to do with his longevity at all! The true secret to his longevity is most likely his favorite food, which he doesn’t give any credit to and is listed at the very end in the article almost as an afterthought!
This wonderful, longevity producing food that is LIVER, the very food shunned by most people in Western society as being too rich in cholesterol to possibly be healthy. The fact is, the cholesterol in liver is extremely healthy! Oxidized cholesterol is what clogs the arteries and this dangerous type of cholesterol is found in processed foods like pasteurized milk.
Liver is also loaded with Vitamin B12, which is very necessary for good health in old age. Most elderly people are severely deficient in this nutrient.
The health producing type of cholesterol found in liver is so very necessary as we age as it helps repair tissues, something that happens more and more the older we get. Restricting the healthy type of cholesterol like what is found in liver actually harms your health, in many cases, bringing on dementia and all other manner of ills.
Liver also boasts ample amounts of natural vitamin A and D, both of which are lacking in the Western diet. Over 95% of Westerners are likely deficient in vitamin D, many severely so. A person cannot possibly live to be over 100 without decent vitamin D blood levels. So, eat your liver and ignore what mainstream media has to say about it. My favorite way to eat liver is as traditional French duck pate on crackers. So very delicious! You can substitute chicken liver for duck liver in a pinch.
Here’s a great recipe for pate from the cookbook “Nourishing Traditions”. As an alternative, check out my recipe for chicken pate with bacon.
Chicken (or Duck) Liver Pate
3 TBL butter
1 lb chicken or duck livers (or a combination)
1/2 lb mushrooms, washed, dried, and chopped
1 bunch green onions, chopped
2/3 cup dry white wine or vermouth
1 clove garlic, mashed
1/2 tsp dry mustard
1/4 tsp dried dill
1/4 tsp dried rosemary
1 TBL lemon juice
1/2 stick butter, softened
Melt butter in a heavy skillet. Add livers, onions, and mushrooms and cook, stirring occasionally, for about 10 minutes until livers are browned. Add wine, garlic, mustard, lemon juice, and herbs. Bring to a boil and cook, uncovered, until the liquid is gone. Cool. Process in a food processor with softened butter. Season to taste. Place in a crock or mold and chill well. Serve with whole grain bread or crackers.