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Beef Liver (180 caps)

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Beef Liver (180 caps)
$29.95

Availability: In stock

BEEF LIVER IS A HIGH-RNA, HIGH-NUTRIENT DENSITY SUPERFOOD

Sourced exclusively from grass-fed, pasture-raised, New Zealand bovine, Enviromedica's Beef Liver is an abundant source of nutrients, including protein, RNA and DNA, vitamin B6 and B12, folate, choline, copper, hyaluronic acid, CoQ10, and is one of the most concentrated sources of preformed vitamin A (retinol).

  • Known as the superfood of the animal kingdom
  • One of the most nutrient dense foods on earth
  • Excellent source of protein and the nucleic acids RNA and DNA
  • Single greatest source of preformed vitamin A
  • Abundant with bioavailable B12 and B-complex vitamins, choline, biotin, iron, copper, zinc, and folate
  • Contains fat soluble vitamins A, D, E, and K
  • This freeze-dried product contains no offensive odors or bad tastes
Description

Details

KEY BENEFITS

WHOLE FOOD NUTRITION

  • Beef liver is a nutrient dense source of the vitamins, minerals, and RNA that modern humans are likely to be lacking. It’s as if beef liver was designed by nature for our benefit.
  • The nutrients that comprise beef liver are the synergistic building blocks to support metabolic, immune, liver, skin, eye, reproductive, and mental health.

ENERGY

  • An excellent source of protein and the single greatest source of preformed vitamin A, liver provides bioavailable B12 and B-complex vitamins, choline, biotin, iron, copper, zinc, folate, and all fat soluble vitamins (A, D, E, and K).
  • In addition, liver is a significant source of the nucleic acids RNA and DNA that Dr Benjamin Frank has shown to be essential for health. In his books, Dr. Benjamin Frank addresses how nucleic acids can dramatically increase cellular energy by significantly increasing production of the “high-energy” molecule ATP (adenosine triphosphate). 
  • The synergistic combination of these vitamins, minerals, and nucleic acids naturally boosts energy levels.

BRAIN & HEART HEALTH

  • The abundant B vitamins and RNA (about 75 mg per serving) provided in beef liver help to fight fatigue and brain fog, and help support neurological function, metabolism, and brain health and cardiovascular health.
  • The available CoQ10 supports vascular and cardiovascular health

PREFORMED VITAMIN A

  • Fat-soluble dietary vitamin A is derived from both preformed vitamin A and provitamin A. Preformed vitamin A, known as retinol, is sourced from animals. Provitamin A is derived from plant pigments collectively known as carotenoids, such as beta-carotene.
  • Provitamin A is a precursor to vitamin A and requires conversion to retinol in the body in order to be utilized, making it difficult to absorb. Preformed vitamin A, provided in beef liver (about 5,000 IU per serving), is both ready for your body to use and easy to assimilate.

NEW ZEALAND – THE PREMIERE SOURCE

  • Enviromedica Beef Liver is sourced exclusively from grass-fed livestock raised on rich pastures in New Zealand
  • New Zealand's strict animal husbandry practices and agricultural biosecurity are globally considered first rate
  • Fresh beef liver is gently freeze-dried to preserve biological activity and nutrient content

INGREDIENTS

  • New Zealand Bovine Liver (grass-fed, pasture-raised, freeze-dried): 3,000 mg per serving
  • Other Ingredients: gelatin (capsule)
  • Contains NO: dairy, wheat, yeast, gluten, corn, sugar, soy, shellfish, tree nuts, or preservatives. Made without stearates, fillers, binders, flow agents, or additives.

DIRECTIONS

Serving Size: Six Capsules
Servings Per Container: 30

Suggested Use: Take six capsules per day with or without food, or as recommended by a health care professional.

If you are pregnant, nursing, or have a medical condition, consult a health care practitioner before use.

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Technical Details

Tech Details

Liver is a High-RNA/DNA Superfood

Nucleic Acids are polymers composed of nucleotides, which in living organisms are based on one of two sugars, ribose or deoxyribose, yielding the terms ribonucleic acid (RNA) or deoxyribonucleic acid (DNA) It was found that with normal feeding the concentration of RNA in beef liver is 437.4 μg/100 mg (about 0.44%), the concentration of DNA is 93.8 μg/100 mg (about 0.094%), and the protein concentration was 17.6 mg/100 mg. 

REFERENCE: http://web.cortland.edu/sternfeld/Lab%20Report%20Example.pdf Determination of RNA:DNA Ratio in Bovine Liver Tissue

Freeze Drying. When freeze drying the water is mostly removed from tissue and nutrients are concentrated by a factor of about five. Thus 3,000 mg of freeze-dried liver tissue provides an RNA content of about 66 mg and DNA content is about 14 mg. Dr. Benjamin Frank demonstrated that as little as 75 mg of RNA/DNA is a significant and beneficial amount in people who consume little or no RNA/DNA in their diet (No-Aging Diet).

REFERENCE: https://en.wikipedia.org/wiki/NASA_spinoff_technologies#Freeze_drying

In planning for the long-duration Apollo missions, NASA conducted extensive research into space food. One of the techniques developed in 1938 was freeze drying. In the United States, this technique was later commercialized for other foods. The foods are cooked, quickly frozen, and then slowly heated in a vacuum chamber to remove the ice crystals formed by the freezing process. The final product retains 98% of its nutritional value and weighs much less than before drying. The ratio of weight before and after drying depends on the particular food item, but a typical freeze-dried weight is 20% of the original weight.

BENEFITS OF NUCLEIC ACIDS

In Nucleic Acid Nutrition and Therapy (1977), Dr. Frank notably asserts that nucleic acids are “essential nutrients of human beings,” as distinct from non-essential, accessory nutrients. He considered nucleic acids and nucleotides an essential dietary category, i.e., as being nutrients just as essential for humans as vitamins, minerals, proteins, carbohydrates, and lipids. Dr. Frank acknowledged the body’s capacity to synthesize some nucleic acids, yet cited the marked improvements in degenerative conditions as the clearest evidence for nucleic acids as essential nutrients. In particular, he noted the health effects resulting from even relatively small intakes of nucleic acids (e.g., energizing effects, anti-anoxia effects, rejuvenation, greater vitality, etc). Dr. Frank found he could not obtain such improvements in his subjects by increasing only the intake of vitamins, minerals, proteins, or other essential nutrients. He declares: “[N]ucleic acids are an essential nutrient in our daily diets, and...optimal health and reduced aging are clearly related to their intake, more than to any other nutrient. Nucleic acids in our diets are of paramount importance for the repairing of molecular and gross tissue degeneration, and for combatting the process of aging by simple, effective and essentially non-toxic, natural means.”

Dr. Frank’s animal experiments, and his experience with human subjects, showed many beneficial effects, indicating that dietary nucleic acids (i.e., nucleic acids in the diet and through dietary supplementation) can be useful adjuncts in protocols for a wide variety of conditions. Among the beneficial effects Dr. Frank recorded were increased growth (especially muscle growth), greater endurance; positive effects on the cardiovascular system; greater lung capacity and easier breathing (i.e., better oxygen utilization); higher tolerance for temperature extremes (cold and hot); smoother skin and a more youthful appearance; greater vitality and longevity (in experimental animals compared to controls).

Dr. Frank’s human subjects also showed many positive effects, including increased energy levels, greater endurance, improved muscle strength, easier breathing, lowered cholesterol levels, diminishment of angina pains and other beneficial cardiovascular effects, blood sugar stabilization, improved vision, and a more youthful appearance. Dr. Frank found that optimal results were achieved when his patients took a multivitamin and/or a B-complex supplement in addition to consuming nucleic acids.

OUR BEEF LIVER IS FROM THE HIGHEST QUALITY BEEF LIVER AVAILABLE

Our Beef Liver is sourced from grass fed, inspected animals born and raised without the use of pesticides, hormones or antibiotics. The health of livestock used for manufacturing in New Zealand is closely monitored by a world leading biosecurity system that is second to none. Strict government licensing, auditing and certification procedures guarantee that our freeze dried beef liver can be used with complete confidence in their origin, safety, and efficacy. 

  • Our Beef Liver comes From An Unpolluted Geographical Region — Isolated, Pure, Healthy Lands 
  • Our Beef Liver comes From Pasture Raised Cows
  • Our Beef Liver comes From Grass-Fed & Grass-Finished Cows
  • Our Beef Liver comes From Cows That Are Hormone, Pesticide, and GMO-Free
  • Our Beef Liver is Non-Defatted assuring all nutrients in our product are retained
  • Our Beef Liver is 100% Freeze Dried to Optimally Preserve Nutritional Content
  • Our Beef Liver capsules contain absolutely No Fillers or Flow Agents

MORE ABOUT THE HISTORY AND USE OF BEEF LIVER

Here is a link to an extensive article titled "Recipes and Lore About Our Most Important Sacred Food" from the Weston A. Price Foundation. This article provides information that shows why we consider beef liver to be the most important animal based superfood: https://www.westonaprice.org/health-topics/food-features/the-liver-files/.

Of course, we at Health Products Distributors Inc. consider our Rejuvenate! Superfoods to be the most complete plant-based superfoods! Until now we were concerned about the quality of the beef liver available in the United States, and for this reason did not recommend it. However, the new Beef Liver capsules from Enviromedica meet our strict standards for this traditional food and allows us to feel extremely confident about offering it to our customers, family, and friends.

Since recorded history “liver has ranked above all other offal as one of the most prized culinary delights. Its heritage is illustrious—whether savored by young warriors after a kill or mixed with truffles and cognac for fine patés de foie gras.” So write Margaret Gin and Jana Allen, authors of Innards and Other Variety Meats (San Francisco, 1974).

Practically every cuisine has liver specialties. Some cultures place such a high value on liver that human hands can’t touch it. Special sticks must move it. The Li-Chi, a handbook of rituals published during China’s Han era (202 BCE–220 ACE), lists liver as one of the Eight Delicacies. Throughout most of recorded time humans have preferred liver over steak by a large margin, regarding it as a source of great strength and as providing almost magical curative powers.

These statements have not been evaluated by the Food and Drug Administration.
These products are not intended to diagnose, treat, cure, or prevent any disease.