I thought I had found the perfect snack - Liverwurst
toadqueen
Posts: 592 Member
I have been wanting to vary my diet a bit and thought I would try some all natural liverwurst from Wellshire Farms. The package lists: pork liver, pork, non-fat dry milk, sea salt, spices, and onion powder (no nitrates or other preservatives). I had three ounces today. I was excited that this was 23 g of fat, 14 g of protein, and only 3 carbs (2 were sugar). Immediately after eating it I wanted more food. Two hours later, I am swollen all over my body. I am hoping it is just because it has higher sodium than I am used to eating or maybe just the humidity. I really enjoy the taste and read somewhere that eating organ meats at least once per week is good for thyroid dysfunction, leaky gut or other health issues.
I'm drinking lots of water for the rest of the night to see if that helps the swelling.
Does anyone else indulge in this? Pros? Cons?
I'm drinking lots of water for the rest of the night to see if that helps the swelling.
Does anyone else indulge in this? Pros? Cons?
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Replies
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I eat it. I love it with celery. I've never had any problems, but I do drink s lot of water/soda water/sparkling water with it. What were you pairing it with?0
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Yikes! I hope you're able to identify the culprit. Maybe something hidden in the "spices"?0
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"Spices" can mean a lot, including hidden MSG.
There isn't a word strong enough for how much I dislike swelling....Especially my hands and feet.
Good luck!0 -
It is super easy to make your own. Fry up some liver of your choice in butter or coconut oil, along with onions and sea salt. (and mushrooms if you like them). Don't overcook the liver. Put in food processor and whirl until nice and creamy. It will keep in the fridge for about a week, but I usually eat it all up in a day or 2. I love it with icicle radishes.0
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Now that's an awesome idea, keemra! I absolutely don't trust foods that have more than one ingredient. Our "friends" at the FDA think that it's just fine to have all kinds of things lurking in there without even a hint on the label. This is perfect example of toadqueen's unexplained reaction based on ingredients that should be fine.
The homemade liverwurst sounds easy and yummy.
I also have heard that organ meats are very important to have but I don't know all the things it helps. I give them to my pups also and they are doing very well. I'm especially surprised that it helps leaky gut so who knew!
I hope you are feeling better toadqueen.0 -
Thanks for the responses. I just ate it with a fork. I like the suggestion of eating it with celery. It could be a combination of many things. I am very sensitive to a lot of foods and chemicals. It had high sodium (for me), 623 g, it had dairy which I should not eat, and the spices were not identified except for onion. I don't think it had MSG because they talk about being healthy on the website, but it might. It probably had paprika which is in the nightshade family - also a no-no for me. Unfortunately, I was not able to drink all the water I wanted to but I only gained 1 lb. I am still swollen in my arms, tummy, and legs. I have more in the freezer but will eat sparingly with celery and see how I do with that next month.
@keemra - thank you so much for the recipe. I will try it when I finish the rest of what I have in the freezer0 -
So liverwurst is essentially pate? I've found a ton of pate recipes, but I've been scared to make them because I used to hate liver the way my mom made it growing up!0
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Liverwurst is a pate. I used to have it every Sunday after church as a child. I confess that I have never tried liver because I was too chicken so I do not know if it tastes the same. I think most people eat beef liver and liverwurst and Braunschweiger are usually made from pork. They are similar but liverwurst has a stronger flavor.0
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Liverwurst is a pate. I used to have it every Sunday after church as a child. I confess that I have never tried liver because I was too chicken so I do not know if it tastes the same. I think most people eat beef liver and liverwurst and Braunschweiger are usually made from pork. They are similar but liverwurst has a stronger flavor.
My mom always ate these growing up, and I always "blamed" it on her European heritage (she wasn't born in the US). But she KILLED liver if she cooked it. Like to rubber hockey puck texture. And in onions, which I could not tolerate at all back when. And I had to smother the crap out of it in ketchup and mustard to choke it down. If I accidentally swallowed the "sauce" first, I would almost gag on the taste and texture.... Makes me really curious now...0 -
The liverwurst, or braunschsweiger, I buy is from a local processor, and doesn't have a lot of those extra preservatives. It comes in a tube, with a removable casing, and cut into approx 1 pound sections. Ours is firm, like summer sausage, and I eat it sliced with veggies or cheese. It's wonderful sliced into a sandwich as well. I've seen the more 'pate' consistency in other states, but I prefer the sausage style. It's a go-to snack food, especially on days that I need to intake more fat.
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KnitOrMiss wrote: »Liverwurst is a pate. I used to have it every Sunday after church as a child. I confess that I have never tried liver because I was too chicken so I do not know if it tastes the same. I think most people eat beef liver and liverwurst and Braunschweiger are usually made from pork. They are similar but liverwurst has a stronger flavor.
My mom always ate these growing up, and I always "blamed" it on her European heritage (she wasn't born in the US). But she KILLED liver if she cooked it. Like to rubber hockey puck texture. And in onions, which I could not tolerate at all back when. And I had to smother the crap out of it in ketchup and mustard to choke it down. If I accidentally swallowed the "sauce" first, I would almost gag on the taste and texture.... Makes me really curious now...
I despise cooked whole livers (its weird tasting and can be dry and horrible) BUT love pates and liverwurst - totally different texture! Definitely give it a try!0 -
I have never been able to get behind beef livers, but pork and duck and goose and chicken? Yes please! A local restaurant serves chicken livers in a balsamic cream sauce and it is seriously one of the best things I have ever put in my mouth.0
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AreteAndWhimsy wrote: »I have never been able to get behind beef livers, but pork and duck and goose and chicken? Yes please! A local restaurant serves chicken livers in a balsamic cream sauce and it is seriously one of the best things I have ever put in my mouth.
Definitely good to know!0 -
I love liverwurst, chicken and beef livers. I can eat mass quantities.
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ambergem1969 wrote: »
I despise cooked whole livers (its weird tasting and can be dry and horrible) BUT love pates and liverwurst - totally different texture! Definitely give it a try![/quote]
This is good to know! Although I have not physically tried it in years, I never liked liver not even the smell of it. Maybe I should get brave enough to try liverwurst....
My hubby hates liver even more than I do, but loves liverwurst... I have never taken his word for it though because I still don't like the smell and when I first asked "but you hate liver", he laughed and said its pate... Who am I to correct him on one of his special treats?
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Yum! I will try that, thanks. I used to love braunschweiger as a kid...It is super easy to make your own. Fry up some liver of your choice in butter or coconut oil, along with onions and sea salt. (and mushrooms if you like them). Don't overcook the liver. Put in food processor and whirl until nice and creamy. It will keep in the fridge for about a week, but I usually eat it all up in a day or 2. I love it with icicle radishes.
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I hate offal, can't deal with it. But I eat pate and cream cheese almost every morning on work days. High fat, low carb, not much protein (saving that for a big steak later). It's the best. I just try not to think about what it's made of. Once or twice I've pushed it away for a while because I can't stop thinking about what it is, but for the most part it's great.0
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