Talk:Liver (food)

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Proc Soc Exp Biol Med. 1951 Jul;77(3):488-91.

Beneficial effect of liver feeding on swimming capacity of rats in cold water. ERSHOFF BH.

In a classic experiment, Dr. B. H. Ershoff demonstrated that liver extract was able to boost endurance. Dr. Ershoff took three groups of rats and fed them controlled diets for a twelve week period. Group one ate a basic diet fortified with vitamins and minerals. Group two ate as much as they wanted of the same diet plus B vitamins and brewer's yeast. Group three ate the basic diet but had 10% desiccated liver added to their rations.

Then the doctor placed the rats one by one into a drum of water, out of which they could not climb. The group one rats swam an average of 13.2 minutes before they all drowned. Group two, an average of 13.4 minutes. Group three, however, were still swimming at the end of two hours, at which time the experiment was concluded. — Preceding unsigned comment added by 72.130.168.139 (talk) 06:04, 28 July 2013 (UTC)[reply]

I'm English, a big foodie, a fan of liver, and I have never heard of this.

Furthermore, when googled the results all seem to have simply copy & pasted the statement from this article; is there any evidence for this supposed dish? — Preceding unsigned comment added by 92.15.164.222 (talk) 14:57, 31 July 2016 (UTC)[reply]

Table: https://ndb.nal.usda.gov/ndb/nutrients/report/nutrientsfrm?max=25&offset=0&totCount=0&nutrient1=312&nutrient2=318&nutrient3=303&subset=0&sort=c&measureby=g

ee1518 (talk) 23:06, 3 October 2016 (UTC)[reply]

In 2012, due to several cases of food poisoning.

https://www.reuters.com/article/uk-japan-liver/japan-raw-liver-lovers-lament-new-food-ban-idUSLNE86201220120703

https://www.theatlantic.com/international/archive/2012/07/forbidden-beef-japan-takes-liver-sashimi-menu/326292/

Drsruli (talk) 03:49, 8 September 2022 (UTC)[reply]

This article is ridiculous. Is there an article giving nutritional information for "meat" without distinguishing beef from chicken? Calf's liver and chicken liver have rather different nutritional profiles. In particular chicken liver does not have the massive amount of copper which is found in most quadruped liver (calf's, lamb...). This is either good or bad depending on how much copper you want, but too much calf's liver probably does cause copper excess.

This article needs to be revised with separate information for, at least, chicken liver, duck liver, calf's liver, lamb liver, pork liver.

And by the way, there's an enormous amount of chatter about 'beef liver'. Intelligent people used to know that beef liver is barely fit for human consumption, hence the insistence on calf's liver. Apparently, after emerging from that vale of ignorance known as the later 20th C, we all need to relearn the basics. 67.243.220.61 (talk) 18:38, 5 July 2023 (UTC)[reply]

I disagree regarding your assessment of calf's liver vs beef liver. Certainly, calf liver is higher esteemed, for the milder flavour. I personally enjoy beef liver, and it is not uncommonly available from butchers here. Perhaps the difference was greater in your region. Drsruli (talk) 23:25, 30 March 2024 (UTC)[reply]