In the first part of the “Why Beef Liver?”series we mainly focused on iron, and how it affects the mitochondria, leads to loss of normal cellular respiration, and is ultimately associated with an increase in chronic disease. The question begs however, what does this all have to do with beef liver? After all, doesn’t beef liver contain iron as well? The answer to the former question is unequivocally, a lot.
If you grew up anywhere from about the 70’s onwards, you will surely have had a bowl of cereal for breakfast, or a piece of toast, pancake or some other sort of grain product. These products were and still are almost always fortified or use an ingredient that was fortified with iron. Iron fortification is a methodology utilized worldwide to address iron deficiency (Uauy et al, 2002) which on the surface seems benign but in reality, it means that most people have been overloaded with iron since they were children.