Paul Saladino's Liver Recommendations for an Animal-Based Diet
For those following a carnivore or animal-based diet, organ meats are considered a nutritional cornerstone, and Paul Saladino's approach to liver consumption is a key aspect. Saladino, often known as Carnivore MD, advocates for a specific, moderate intake of liver, emphasizing nutrient density without the risk of overconsumption. His philosophy is rooted in ancestral eating patterns, where a small amount of liver from a hunted animal would be shared among a tribe, a concept that informs his modern-day recommendation.
The 'Right' Amount of Liver Per Week
Paul Saladino's advice for how much liver per week is quite precise: around 3.5 ounces. This is based on his recommendation of consuming just 0.5 ounces (about 15 grams) of liver each day. He highlights that this small daily amount is sufficient to provide a dense array of bioavailable nutrients that are difficult to obtain elsewhere. These include vital nutrients like preformed Vitamin A, Vitamin B12, folate, copper, and iron, all of which support various bodily functions.
Rather than consuming a large portion in one sitting, Saladino's method encourages consistency. This daily, small dose ensures a steady supply of these critical nutrients, mirroring a more continuous, historical intake rather than a sporadic feast. His own method involves freezing small, nickel-sized pieces of fresh or desiccated liver and eating one per day.
Why Moderation is Key with Liver
The central reason for Saladino's modest weekly intake is to avoid the potential for vitamin A toxicity, also known as hypervitaminosis A. While the risk from beef liver is less pronounced than from, say, polar bear liver, it is still a valid consideration. High amounts of preformed vitamin A can accumulate in the body and lead to symptoms like nausea, dizziness, and joint pain. By limiting daily consumption to a very small amount, Saladino mitigates this risk while still reaping the benefits of the nutrient-dense food.
His approach contrasts sharply with the advice of some who might recommend larger, less frequent servings. By advocating for a small daily portion, Saladino makes organ consumption manageable and sustainable for his followers, ensuring they don't overdo it in pursuit of health benefits.
Fresh Liver vs. Supplements: A Comparison
For those who find the taste of fresh liver challenging, Saladino's company, Heart & Soil, offers a practical alternative: desiccated liver supplements. This provides a convenient way to get the same nutrients without the flavor.
| Feature | Fresh Liver | Heart & Soil Supplements |
|---|---|---|
| Nutrient Form | Whole food, unprocessed | Freeze-dried, encapsulated |
| Convenience | Requires preparation and cooking | Ready-to-take capsules |
| Flavor Profile | Strong, distinct 'livery' taste | Taste-free, no flavor |
| Nutrient Density | Extremely high in bioavailable nutrients | Concentrated, preserves most nutrients |
| Serving Size | Small, daily portions (e.g., 0.5 oz) | Defined dosage on the label |
| Sourcing | Can be sourced locally or online | Sourced from regeneratively raised, grass-fed cattle |
| Experience | Part of a meal, requires cooking skills | Simple, grab-and-go option |
The Evolution of Paul Saladino's Diet
It's important to note that Saladino's dietary recommendations have evolved. While he was once a strict carnivore, he later transitioned to an 'animal-based' diet, reintroducing certain carbohydrates like fruit and honey. This shift was driven by personal health experiences, including sleep disturbances and low testosterone, which he attributes to prolonged, strict ketosis. Despite this change, his emphasis on nose-to-tail consumption and moderate liver intake has remained consistent.
A Simple Way to Incorporate Liver
To make eating liver more palatable, Saladino has shared tips like freezing liver cubes or making a savory pate. Many followers of the carnivore or animal-based diet also mix small amounts of ground liver into ground beef to mask the taste. The goal is to make this nutrient-rich food a consistent, easy addition to one's diet rather than a difficult chore. The small, daily dose makes this achievable for most people, even those who dislike the taste.
Conclusion
For anyone wondering how much liver per week does Paul Saladino have, the answer is consistently about 3.5 ounces, consumed in daily 0.5-ounce servings. This method balances the immense nutritional benefits of organ meats with the need to avoid excessive vitamin A intake. Whether consumed fresh or through supplements from his company, Heart & Soil, Saladino's guidance prioritizes nutrient density within a framework that he believes aligns with ancestral health principles. This approach offers a practical way for followers of an animal-based diet to incorporate one of nature's most potent superfoods consistently and safely.
Keypoints
- Recommended Intake: Paul Saladino advises consuming about 0.5 ounces (15g) of liver daily, which equates to roughly 3.5 ounces per week.
- Prevents Toxicity: This moderate intake minimizes the risk of hypervitaminosis A, a potential side effect of consuming too much preformed vitamin A.
- Follows Ancestral Patterns: The small, daily dose aligns with the ancestral concept of sharing organ meats, ensuring everyone gets a consistent nutrient supply.
- Supplement Option: For those who dislike the taste of fresh liver, Saladino's company, Heart & Soil, offers desiccated liver supplements as a convenient alternative.
- Bioavailable Nutrients: Liver provides a dense array of bioavailable vitamins and minerals, including B12, copper, and folate, that are harder to obtain from muscle meat alone.
- Dietary Evolution: Saladino's diet has evolved from strict carnivore to an animal-based diet, but his recommendations for moderate organ meat consumption have remained consistent.
