Learning to ♥ liver: DIY Liver Supplements

Low energy or fatigue? This food's anti-fatigue factor is off the charts!Here’s why everyone can benefit from a liver supplement…

We live among complete and utter chaos. It’s not only a part of our daily reality, but we are often expected to play superhero-roles (but without the wings). Never before has there really been a time where we have been expected to do so much, with so very little down time for rest and relaxation! There is quite a bit of beauty in all this jazz  of doing it all (don’t get me wrong), but our chaotic dance of life demands super premium fuel!

This is where nutrient dense foods really come into play. Liver is one of those therapeutic foods! A 4-oz serving of calf’s liver contains abundant amounts of Vitamin A- 1600% DV , B12- 1598%, B2- 190%, B3- 74%, B5- 74%, B6 52%,  zinc 84% , copper 847%  iron 32% , selenium 31% , phosphorus 52%, and 64% of your daily protein needs! Find that in a pill! So whether you love it or hate it, it is a wonderful way to increase nutrition to thrive (not survive) in our demanding world.

According to the Weston Price Foundation, liver contains an unidentified 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.”

Help incorporating it, whether you love it or hate it:

-Liver and onions
-Liver pate (recipe below)
-Try calf’s liver at least once! Calf’s liver has less liver-y taste. Soaking in milk prior to cooking also helps to mellow the flavor.
-Next time you make meatloaf or burgers, grind a little bit of liver and blend it into your meat mix.
-Dried and encapsulated liver supplement: Buy organic/pasture raised if possible chicken/beef/lamb liver and cut the raw liver into small pieces (think vitamin sized). Put on parchment paper/cookie sheet and throw in your freezer for 14 days to kill any unwanted bacteria. You’ve just created frozen liver pills that will slide right down with fluids (without the taste).
-Frozen liver supplement: Dehydrate (find it here) the liver at 115 degrees, grind into powder, and fill empty gelatin capsules to make your own “diy liver supplement.”
-As a last resort if all else fails, invest in some daily cod liver oil (like this).

Duck liver & Heart Pate:

1 large onion (chopped)
3-4 large cloves garlic (minced)
1 duck heart and  liver
1 tsp house herbs
1/4-1/2 tsp sea salt (as desired)
3 tb duck fat
1 tb coconut oil for sauté

Sauté 1 large onion in coconut oil over low-medium heat until caramelized and sweet, add garlic/herbs/salt for the last 3-5 minutes of cooking. Set aside. Quickly sauté liver/heart at medium heat (more rare, or well to your own liking). Next combine all ingredients while still warm in a blender. Melt the duck fat and add to blender. Blend all to desired consistency. Chill in the fridge. Enjoy!

This post is shared at Sunday School by Butter Believer, Party Wave by Holistic Squid, & Real Food Wednesday by Kelly the Kitchen Kop.

So tell me, are you a lover or a hater? Do you take a liver supplement?

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Learning to ♥ liver: DIY Liver Supplements| Butternutrition.com

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  1. butternutrition says

    I fill the empty capsules by hand (just open them and scoop the powder). I would guess it would last 3-6months, but I usually go through it really fast, so I’m not certain. It also probably varies per batch and how dehydrated the liver gets.

    • butternutrition says

      If you use 1lb (16oz) of liver to make the recipe, keep track of how many capsules you fill. Then decide how many ounces of liver you are aiming to eat a week and go from there :)

  2. says

    Great ideas! I love liver and onions and liver pâté, but dehydration and capsulizing or freezing tiny bits is genius! I love your site- every single article has a great idea for me to incorporate into my daily life!

  3. Jimena says

    how much liver do you recommend per week? or can you point me toward some information to help me make the decision?

  4. Toni Brenker says

    If the liver removes toxins from the body how can eating it be healthful? Are we eating the filtered toxins? Never understood….can someone explain? I did like liver and onions but haven’t made it in years. :)

  5. Gail says

    Hi Catherine, Does one need a meat grinder or would a food processor be sufficient for grinding up organ meats? Thank you!

    • Catherine says

      Hi Gail-

      I don’t own a meat grinder. Sometimes I’m able to get it to a consistency I want in the food processor, but sometimes I feel the need to put it in the blender too.

      Thanks for reading,

  6. Hannah says

    I have a weird/gross question but my Hubby brought it up when I mentioned trying this liver capsule thing out. XD He said that you’d still taste it it your burps, and I wondered if this was the case and if so is it really that bad?

    • Mary says

      Maybe some people don’t, but I did. I cannot bear the taste or smell of liver (I CAN taste it “hidden” in meatloaf etc. and just smelling it cooking makes me sick to my stomach) so I bought some of those liver capsules from Radiant Life. I gagged just opening the bottle because of the liver stink so I froze it to take the smell down enough so that I could swallow one. Got it down OK (chased with a spoonful of homemade jam to cover the residual aroma) but I burped liver taste all evening until I seriously thought I’d throw up. Gave away the rest of the bottle. I cannot cope with the FCLO, either, even chilled it has an awful awful taste.

  7. says

    WARNING: Bacteria is NOT killed off by freezing or dehydration. It only suspends or slows reproduction. It takes months to kill off most of the bacteria in meats by freezing. Dehydrators do not typically reach a high enough temperature. Beef needs to be heated to an internal temperature of 160F and poultry to 165F in order to kill off all bacteria.

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