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Why Liver Pâté is Actually Healthy For You

July 7, 2014

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You’re probably thinking a few things to yourself right now. “Pâté…ew! Liver reminds me of my grandmother. Why would anyone willingly eat this?”

I completely understand all of these reactions. However, I’m here to show you the better side of pâté… the real side. It’s creamy, it’s delicious, and above all, it’s one of the most nutritious superfoods you could be eating. In fact, in some ancient cultures people only consumed organ meats and fed the rest of the animal to their dogs!

Organ meats in general are quite nourishing, but liver is by far the most nutritious. Contrary to popular belief, the liver isn’t a storage organ for toxins; rather, it’s a detoxifying organ that flushes out toxins. What is stored in the liver is a bounty of vital minerals, nutrients, amino acids and omega 3’s. Let’s break it down below:

Vitamin A: Above all, liver is the most concentrated source of vitamin A. Just 3-4 ounces will give you 200% of your daily vitamin A recommendation. Although you can get plenty of vitamin A from vegetables, your body needs fat to absorb it, which pâté also provides. Vitamin A aids in eyesight, maintains healthy blood pressure, and is important for the regrowth of skin cells.

Vitamin B-12: Found only in animal products, B-12 is abundant in liver pâté. B-12 is involved with the synthesis of DNA and red blood cells and is vital for people who are anemic.

Choline: A B-vitamin mainly found in egg yolks and liver, choline is lacking in many people’s diets. Most of us have a deficiency and don’t even know it! Choline is important for metabolism function, lipid transportation, and cell membrane signaling. It also aids in detoxifying your body!

Folate (vitamin B9): Folate is essential for women as it aids in proper reproductive function and healthy fetal growth during pregnancy. Folate also prevents some digestive disorders.

Pâté is also packed with minerals galore: calcium, which is important for bone health; iron, which aids in muscle strength and transporting oxygen; copper, which is important for blood health; magnesium, which regulates blood pressure and blood sugar; and zinc, which is important for a healthy immune system.

Of course, liver from grass-fed cows will yield a higher percentage of vitamins and minerals than from commercially raised animals.

Just like other foods, there are some downsides to pâté if you eat too much of it. In addition to being high in saturated fat, it’s also high in cholesterol, which can be harmful to those with cardiovascular issues. If you eat pâté, you should definitely keep it filed under “eat in moderation,” and only consume it about once or twice a week.

If you have never tasted liver, pâté may take some getting used to. Luckily, there are a ton of tasty recipes out there to allow your palate to get used to the taste. Try this simple and delicious beef pâté recipe to get started.

Do you like or dislike pâté? Share your opinion in the comments below!

About the author

Briana McCafferty is a Certified Health Coach, recipe experimenter, avid traveler and dog lover. She focuses mainly on the Paleo lifestyle, those living with autoimmune disease, and brides to be! She lives her life by the motto, "Eat local, travel often, nourish your body and nourish your soul." For more information about Briana, head to her website www.Bwantsyouhealthy.com