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So I learned recently that beef liver (grass-fed) actually has about 11 grams of carbs per 8 oz., which leaves me a bit disappointed, as I have a good amount stored away in freezer (hard to turn down anything that's $2/lb and so nutrient-dense). I know there was an old thread that discussed how great organ meats were for you, but I assume that the carb content of liver means we should only have it for a CN meal or during a backload?
If you are still under 30g for the day it will be fine.Liver is to good for you not to pass up having some now and again.
If you are still under 30g for the day it will be fine.Liver is to good for you not to pass up having some now and again.
He does mention also avoiding 10 grams per meal though, which was my concern, as I'd definitely go over. I'm thinking it could go with a carb meal anyways, and I don't think you're supposed to have liver more than once a week - I've always cooked it in wine and served with onions, so I guess I could be a bit more liberal on that end as well. But agreed, it's too good for you not to find some way to incorporate it.
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