Re: Wow! Check out the nutrients in liver!

I tried the beef, cut thinly in ACV, garlic, and little cayene. It was good, it is almost like it partially cooks it, it seemed. It did seem to make the meat more tender. I did find I had a little bit of a burning sensation in my stomache shortly after. I use ACV pretty nearly daily, so would not have expected that reaction, so could have been from something else. Will have to experiement.

Sally has a "Korean Beef" recipe that you might like which is marinated with 1/2 cup naturally fermented soy sauce (I use Ohsawa Organic "Nama Shoyu" unpasteurized soy sauce), 2 tablespoons toasted sesame oil, 1 bunch green onions, finely chopped, 6 cloves garlic, peeled and mashed, 2 tablespoons sesame seed, 1/2 teaspoon cayenne pepper, pinch stevia powder. Combined ingrediants and thinly slice flank or you could use skirt steak, marinate overnight, etc. Ribbon strips on skewers, barbecue or grill 5 to 7 mins per side, serve with fermented vegetables, kimchi or other. Very good!

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