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"Still Swimming Vigorously at the End of Two Hours"!
"Throughout most of recorded time humans have preferred liver over steak by a large margin, regarding it as a source of great strength and as providing almost magical curative powers."
Date: 11/4/2015 2:01:42 AM ( 9 y ) ... viewed 1716 times Anti-Fatigue Factor
Liver’s as-yet-unidentified anti-fatigue factor makes it a favorite with athletes and bodybuilders. The factor was described by Benjamin K. Ershoff, PhD, in a July 1951 article published in the Proceedings for the Society for Experimental Biology and Medicine.
Ershoff divided laboratory rats into three groups. The first ate a basic diet, fortified with 11 vitamins. The second ate the same diet, along with an additional supply of vitamin B complex. The third ate the original diet, but instead of vitamin B complex received 10 percent of rations as powdered liver.
A 1975 article published in Prevention magazine described the experiment as follows: “After several weeks, the animals were placed one by one into a drum of cold water from which they could not climb out. They literally were forced to sink or swim. Rats in the first group swam for an average 13.3 minutes before giving up. The second group, which had the added fortifications of B vitamins, swam for an average of 13.4 minutes. Of the last group of rats, the ones receiving liver, three swam for 63, 83 and 87 minutes. The other nine rats in this group were still swimming vigorously at the end of two hours when the test was terminated. Something in the liver had prevented them from becoming exhausted. To this day scientists have not been able to pin a label on this anti-fatigue factor.”
- See more at:
http://www.westonaprice.org/health-topics/the-liver-files/#sthash.fNoNBIuK.dpuf
I've been enjoying a new creation that I've been making by combining my own home made liver patte' with my own sprouted kamut dough then forming patties that I then golden brown in an iron skillet usually in either olive oil or coconut oil. Ideally I also would have caramelized onions with this. I have never enjoyed liver as much as I do like in this way! (I also typically have vegetables with the meal.)
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November 9th -
I made a new batch of sprouted kamut dough and froze about nine tenths of it after diving it into fairly equal portions. (They look like extra thick pizza crusts that I formed to stack better in the freezer.) I have one in the frig ready to use whenever I have fresh liver (and ideally onions)!
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Keywords:
liver, steak, strength, curative powers, chef jemichel, nourishing traditions, real food, sprouted dough, kamut
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