Week 4: The Elimination Diet Continues And There’s Been An Unforeseen Dietary Inclusion – Liver

As I write this post I’m eating dried mango. Although I’m really enjoying it, I’m also mentally chastising myself for indulging in a banned substance – yeast. I’m all a bit Inside Out, inside.

The upside of this YorkTest challenge is that portion control is now a priority (I can have a taste of what I’m borderline intolerant to but not much), which is helping with my emotional eater-type personality. A bit of dried mango never hurt anyone but a whole bag is neither good news for my elimination diet nor my waist-line. So I stick to a couple of pieces and tuck the remainder of the bag behind my snack staples, seeds and nuts. Please don’t judge, I never thought I’d say such a thing.

I still can’t pinpoint the reason for my ability to relinquish the strong saccharine hold of my favourite food. Is it because I have to document the deets of my diet every week and I’m afraid to fail? Or could it be that the nutrient dense foods I’m consuming are sustaining the sugar dips and hits? Both theories get two very enthusiastic thumbs up.

Heavy metal

Another thing I do know is that sugar cravings are directly linked to energy levels. Personally, my get up and go is very much influenced by my iron levels – I pretty much live in a perpetual state of anaemia. To help remedy this, over the course of the last two weeks, I’ve eaten liver twice. Yes, I pretty much had the same reaction you’re having right now. It sounds revolting but I’m starting to believe it could be the best thing I’ve ever done for my health.

Liver has an on fleek nutritional profile – it’s full of iron, vitamin A, Vitamin D, Vitamin B12 and zinc, and that’s only the tip of the superfood iceberg . A couple of hours (I swear, hours) after my organic lamb’s liver hit, I felt so good (more energy, less brain fog, improved mood), and it lasted until I topped up some more a week later.

So, I think a major reason for me no longer reaching for the chocolate and jellies (and less of the dried mango) is that I have more energy. I’m not desperately searching for a fructose, sucrose, or any other kind of an -ose high. On the back of this, I’ve lost a pound or two which, let’s not deny, is also an incredible motivator. I’ll just have to remember this when I’m torn between some Lindt Salted Caramel and a sliver of liver.

Iron out

If you’re tempted to try the organ meat, it’s best to go organic. Sponds-wise, two large pieces of organic lamb’s liver will set you back less than €3. And when it comes to cooking, slice – it’s way more appetising to eat than a slab, which can ooze – and fry for a couple of minutes. Those in the know say it’s best to eat it tender but I’ve been cooking mine to a leathery, tofu texture, to help my taste buds adapt, and it’s working.

By the way, if you’re pregnant, it might not be a good idea to get your offal on due to its high vitamin A content – run it by your doctor first.

Any liver-related questions? Drop me a line below and I’ll do my best to help!

Picture credit: Tesco.

• food
• healthy eating
• nutrition
• YorkTest