Tag: Raw liver

For thousands of years, liver was not just another part of the animal but a highly prized delicacy among many cultures, with historical accounts documenting hunter-gatherer tribes consuming raw liver immediately after a kill. In both ancient traditions and modern health movements, the practice of eating raw liver is deeply tied to its exceptionally high nutritional content, its role in traditional medicine, and its reputation as a powerful source of stamina and vitality.

According to the CDC, millions of people get sick from foodborne illnesses annually, and raw livers are a known source of dangerous bacteria like *Campylobacter* and *Salmonella*. Learn how to make raw liver safe by focusing on proper cooking and hygiene, as consuming it raw poses a significant health risk.

According to the USDA, a 4-ounce serving of raw beef liver contains over 2,700% of the recommended daily value for vitamin B12, highlighting its incredible nutrient density. As a powerful 'superfood,' understanding what raw liver contains is essential for both those considering it for its health benefits and for those concerned with its associated risks.

Gram for gram, beef liver is one of the most nutrient-dense foods on the planet, packed with bioavailable vitamins and minerals. However, the question of whether I should eat beef liver raw or cooked is crucial, as the preparation method determines both its safety and nutrient profile.

According to New Zealand Food Safety, raw or undercooked liver is a high-risk food often contaminated with bacteria like *Campylobacter* and *Salmonella*. The question of **is it better to eat liver raw or cooked?** pits marginal potential nutrient gains against serious, potentially life-threatening foodborne illnesses.