I think this one food is delicious… but some men hate it!
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This one food can help men last 2 hours or more in bed
Liver is one of the best foods available.
After being a staple of human nutrition since the beginning of time, it was gradually abandoned, along with most organ meats, in the closing decades of the 20th century.
Since then, there has been somewhat of a revival with beef and chicken liver being promoted as part of various popular diets.
In individuals experiencing significant stress (which applies to most people), highly nutritious foods should be a priority because much nutrients and vitamins are lost in stress.
Liver is known for its generous supply of B vitamins and gigantic amounts of vitamin A.
The extremely large quantities of vitamin A, along with iron, copper and other minerals, explain why liver was always consumed on a weekly or biweekly basis.
Excess vitamin A (or retinol, the form present in liver) can be suppressive to the thyroid.
At the same time, vitamin A is necessary for synthesizing protective hormones such as progesterone, pregnenolone and DHEA.
Moreover, in cases of people with excellent metabolic health, vitamin A turnover is extremely fast and thus more of it can be used.
In children, for example, liver is not only very safe, but possibly enhances their development to a great extent.
The most common approach in many traditional diets has been to use a small amount of liver paté on a daily basis, served with bread.
This is a clever way to get a daily supply of minerals, vitamin A, and the B vitamins, the latter of which are especially difficult to get from other sources.
Liver is possibly the best source of vitamin B2, riboflavin, along with other B vitamins, including B12.
Aside from Brewer’s Yeast, it is very difficult to get sufficient amounts of these B vitamins, especially in the greater quantities required by an individual under stress.
However, as in other whole foods, it is impossible to reduce liver’s nutritional value to its B vitamin content.
There is much we don’t know about nutrition; compounds which have yet to be discovered, and interactions which are not fully understood.
A 1951 study illustrates this idea very clearly, by comparing the effects of a liver extract, vs. supplementary B vitamins.
Ershoff (1951) separated laboratory rats into three groups.
The first group was given a basic diet, fortified with 11 vitamins.
The second group was the same as the first, with extra B vitamins.
The last group received the same diet, but with 10% of the total food intake as liver extract.
The rats were then subjected to a swimming endurance test.
If liver’s nutritional benefits were only due to the B vitamins, it would be expected for the 2nd and 3rd group to fare similarly.
But that is not what happened:
“Immature rats raised to maturity on a purified ration containing 10% whole liver powder swam for a significantly longer period at a water temperature of 20℃ than rats fed a similar ration containing the B vitamins in synthetic form. The protective factor in liver was distinct from any of the known B vitamins.” – Ershoff (1951)
Rats in the first group swam for 13.3 minutes before giving up. The second group lasted for 13.4 minutes.
Incredibly enough, the last group (the ones receiving liver extract), 3 of the rats swam for 63, 83 and 87 minutes…
The other rats in the group were still swimming vigorously after 2 hours when the test ended!
The main takeaway is that there is still much we don’t know about food, and it’s foolish to try to replicate certain benefits with vitamin and mineral supplements.
Liver clearly contains other compounds we don’t know about, as well as an ideal balance of minerals and vitamins, which give it its powerful anti-fatigue, anti-stress benefits.
In this modern environment where stress is overwhelming, returning to tradition and eating liver occasionally, can be one of the most effective nutrition strategies.
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Ershoff, B. H. (1951). Beneficial Effect of Liver Feeding on Swimming Capacity of Rats in Gold Water. Experimental Biology and Medicine, 77(3), 488–491. doi:10.3181/00379727-77-18824