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on liver very young. In fact, liver from pastured, A. Price, a truth-seeking holistic dentist from the 1930s, traveled the
nontoxic animals should be one of baby’s first globe seeking all the basic guidelines of real nutrition. One of his most
weaning foods, along with pastured egg yolks amazing finds was how ancient and indigenous cultures savored organ
(see the Children’s Health section of the Weston meats, including liver, brain, bone marrow and thymus glands. Moreover,
A. Price Foundation website). When I’ve fried traditional societies saved these nutrient-dense special foods for those
liver for young guests, I’ve actually had children in most need—growing children, pregnant and nursing women and the
reach across the stove to start gobbling it hot out elderly. One can read about these findings in his magnum opus, Nutrition
of the skillet and dripping with grease! Their and Physical Degeneration, in which you will find many more reasons
body’s nutrient deficiencies are sometimes so for cooking and eating organ meats. For more information about the
profound that they will consume a pound or physiological need for organ meats and discussions of which ones to eat,
more, without any other side dishes. I quite there are many other excellent books and several great websites, such as
often crave it, too, and have been known to eat eatwild.com, mercola.com and particularly westonaprice.org.
it like that as well. Eating wholesome liver on a regular basis has healing effects on
Meta-studies by health institutes tell us every cell in the body, but it’s particularly good for restoring, rebuilding
that the U.S. is well on the road to becoming and healing our own liver. Over a third of all Americans are taking statin
a sick, diabetic, fat and cancer-ridden nation. drugs, a seriously liver-toxic drug. Most Americans have a liver so dam-
Many people are looking for answers and solu- aged and devitalized that they cannot destroy allergy particles, cannot
tions. One of the best places to search is in the detoxify environmental poisons, carcinogens or oxidative particles, and
cannot digest their food properly. We’ve all been sold a nasty bill of goods
premodern world. We know from archeology about liver. It’s time to take our American cuisine back. Perhaps we can
that people were once taller than most popula- bring about a change, one liver-lover at a time!
tions of “modern” history; they also had larger
brains and presumably were more intelligent. Will Winter is a holistic herd health consultant and livestock nutritionist
The nutrients in liver and other organ meats who hangs his hat in Minnesota. He is also a traveling teacher focus-
play a major role in building strong brains and ing on sustainable agriculture and traditional nutrition. He provides
strong bodies. consultations and natural livestock supplies to farmers and also raises
We know that excess grain-eating—espe- his own pastured hogs, hair sheep and meat goats. He can be reached
cially when the grains are nutrient-poor GMO at willwinterdvm@gmail.com.
grains—and domesticated agriculture have
damaged our health in many ways. Dr. Weston

PORK LIVER PATÉ WITH FOUR MEDICINAL ROOTS
Ingredients:
1 1/2 lb pork liver 2 medium onions, sliced 2 tablespoons garlic, minced
3 inches ginger, sliced 2 tablespoons fresh horseradish 1 teaspoon fresh turmeric root
5 small beets 1 cup lard 1 teaspoon cayenne powder
2 tablespoons ground coriander 1 cup butter 2 limes, juiced
1 tablespoon sea salt 1 tablespoon ground black pepper

Instructions:
1. Set aside the butter and lime juice for the last step.
2. Heat lard and add all the root vegetables.
3. Add the onions and garlic, allow to caramelize. (If the ingredients start to stick or burn, add a little water to
deglaze; this will produce a sweet, rich flavor.)
4. Add the liver and sauté until cooked.
5. Add the spices and cook a couple of minutes longer.
6. Set the cooked mixture aside and allow to cool to approximately room temperature.
7. In a food processor, blend the cooked mixture with the butter and lime juice.
8. Place into a mold and chill.
9. Variations: Add cumin, fenugreek and sumac, or go in a different direction and add oregano, basil and tarragon.

60 Wise Traditions SUMMER 2020