But there's one-the liver-that is. Not our own livers, mind you. But rather the livers of birds and mammals, which serve the basis for all kinds of internationally popular foods. There's liver and onions, not to mention liver pâté, foie gras, liver sashimi, Leberwurst, and chopped liver.
Why am I telling you this? It's not because I'm suggesting that you haven't lived until you've loved liver. While liver is actually a good source of nutrients, it has too many toxins for me to recommend (there's a sewer's amount of toxins in one ounce of foie gras).
Why? Because the chemicals that the liver can't transform, it stores as your toxic waste dump. Those bad PCBs that the cow munched or bird pecked on? They're stored in the liver, as is some of virtually every other toxin those animals were ever exposed to.
Find out more about this book:YOU: The Owner's Manual, Updated and Expanded Edition: An Insider's Guide to the Body that Will Make You Healthier and Younger