I got carded today.
At the healthfood store.
For buying a bottle of kombucha.
My friend Cindy Y. was there so you can ask her if you think I’m kidding.
I know that getting carded for buying a bottle of kombucha is kinda weird, but the FDA has done much stranger things over the years, wouldn’t you agree?
What’s even weirder is that the sign at the register said “We Card Everyone Under 27”.
Now, I’m not under any grand delusions that I somehow look 27 when I am a full 2 decades older.  Cashiers simply know how to make a busy Mom’s day (or year) by asking for her driver’s license to see if she’s legal.
While this experience was rather amusing to me, it did get me thinking about how I feel today versus how I felt 20 years ago.
In short, I feel like a totally different person.
I have more energy, stamina, strength, and am much more fun to be around (and live with) now than I was back then and Real Food is the reason why.
Not all Real Food though.
While the entire international smorgasbord of Real Food is important in it’s own way, what I’m talking about here are the Sacred Foods.
Sacred Foods are those foods that Traditional Cultures revered as they bestowed extraordinary health and resistance to disease and infection to those that consumed them.
What are the Sacred Foods?
Organ meats, raw butter, fish eggs, egg yolks, cod liver oil.
Pretty much all the foods that most people avoid like the plague.
The Sacred Food I think is primarily responsible for me feeling better in my 40’s than in my 20’s is liver.
Cod liver oil and grassfed liver have made all the difference to my health over the years.
You’re not going to want to hear this, but I actually eat my liver raw on occasion.
Raw liver??
Before you frantically surf to another page, let me explain.
I really don’t enjoy liver that much.
While I totally adore chicken or duck liver pate on toast, eating liver by itself totally gags me (good news: you can stop the gag reflex though if it’s a bit of a nuisance!)
So I completely relate to that grossed out feeling you got when you read the line about raw liver.
How did I get over the gag worthiness of liver to actually incorporate eating it raw with regularity in my diet?
Easy.
I chop it up into very small pieces and swallow them whole without chewing.
That way, I don’t have to taste it, I don’t have to experience the texture or anything.
It just goes straight down the hatch to do its amazing and nutritionally transformational work.
Worried about eating meat raw? Don’t be. If you freeze it for 14 days or longer, then thaw and eat, any risk of parasites is slim to none. USDA research is actually helpful on occasion.
Do you hate liver too?
Don’t miss out on the life changing effects of this incredible Sacred Food just because your taste buds have let you down.
Get a decent piece of liver from your grassbased farmer, freeze it for 14 days, thaw it, chop it up into little pieces and put in a jar, and start swallowing a few tiny bites each day.
I guarantee you will feel better.
Amazing.
Ok, flat out fantastic.
You can thank me later.
Sarah, TheHealthyHomeEconomist.com
I’ve never been a big fan of cooked liver, so I’ve only had it a few times in my life. After reading about raw liver a few months ago, I bought some raw chicken livers from my coop. After reading about it, one night I got bold enough to try it. I was surprised and felt a bit like almost like a “barbarian” (for lack of a better word) because I loved it! So now, for the past several months, I’ve been eating a raw chicken liver most every morning. (As with everything I take, I always take days off here & there.). I love it, I love the taste and I love the blood. It’s very tasty.
I have a beef liver in my freezer for quite some time now. Do they taste as good? I’m not too sure what to with it. I guess I could probably give it to the dog if I don’t like it. Lol
Do you eat liver daily, or buy some and eat it until it’s gone and then take a short break? I tried to find more recommended info on it in NT, but couldn’t. Thank you!
Can you just keep the bits frozen and swallow them that way or do they have to defrost first?
OH – so that’s how you eat raw meat – freeze it and then eat it… I’VE ALWAYS wondered this…
Raw liver was found to be a cure for pernicious anemia. The scientists who discovered the liver cure won the Nobel prize. I like to chop raw liver up in bits, mix it with a tablespoon of tart raw cherry juice and swallow it up. Can’t taste the blood at all, even if I have to chew. It’s also helpful for women with excessive bleeding from fibroid tumors.
I have a few bottles of GT’s Kombucha that is 2 months past the expired date on the bottle. Does commercial Kombucha go “bad” or does it just increase its alcohol content? Is it safe to drink?
Love, love kombucha and we eat liver mixed in with our burger meat, etc but we’ve never eaten it raw. Might be something we have to try…
I love smothered liver and onions, but I really don’t think I could bring myself to put a raw piece in my mouth even a tiny one. Could you possiblly cut them pill size and swallow them while they are still frozen or at least partially frozen?
OK, you’ve inspired me. I want the nutritional benefits of liver very badly but I have yet to discover a way I can get it down. Pretty sure I could use kombucha to wash it down and mask the flavor…I use it cod liver oil and spoonfuls of coconut oil so sure I can make it work with this too.
Oh, and I don’t like the taste of liver too much yet – but I’ve learned lots of ways to get its goodness in me!