Liver is your favorite food

No? Did I get that wrong? Second favorite food, then?
What? You hate liver? Come on, now– hate is a pretty strong word…
Really?! Well, I’m sure you haven’t tried this amazing recipe. Just give it one more shot!

Liver is good for you!

  • Contains cholesterol & saturated fat, which every part of the body needs!
  • Provides fat-soluble vitamins that are hard to find in other foods, even other animal products.
  • Is not the garbage pail of the animal– everyone always asks me that, even when we’re talking about hockey or the weather. It always comes up. I always answer: “Kinda?” The liver is a filter for toxins, so yes, there are gonna be toxins in there. But, at the moment in time that an animal compassionately killed, it presumably has the same number of toxins as any other moment in its life. So, as long as you’re choosing a liver from an animal who has not been pumped full of antibiotics and hormones and has been slaughtered correctly, the good outweighs the bad.

Check out how beef liver stands up to beef, kale and blueberries! (Source:; please open in a new window to make it bigger and readable!)

So, are you ready to go for it? This is a recipe that will make your tastebuds as happy as your brain.

  1. Optional: Soak liver overnight in lemon juice or milk to remove toxins. Rinse & pat it with a paper towel, then toss the paper in the compost.
  2. Mix together 1/8 cup coconut flour, a dash of salt and some ground spices (cumin, curry powder, whatever you like). Put it on a plate.
  3. Chop your liver up into 1″ chunks (easiest with kitchen scissors).
  4. Heat some coconut oil and/or butter and/or lard in a big pan (over medium or so).
  5. Dredge the liver pieces in the flour. Make sure all the liver is covered in delicious powdery flavor.
  6. Toss the liver in (you’ll have left-over flour mixture- throw that away) and cook until you like it. Some like their liver raw in the middle, others like it overcooked. You may need to add more fat to the pan as you go.
  7. Devour.

If you try this recipe, please let me know what you think!



Gluten-Free is NOT a Hoax

I just posted the comment below in response to a blog post called “The Gluten Hoax”. It made me sufficiently aggravated, that I wanted to share my thoughts here on my blog. I know this is just one dude saying silly things that are offensive to the many people who are suffering from the effects of gluten and he is vastly overshadowed by plenty of open-minded people who are supportive of those on gluten-free diets. (The image I’ve posted is of some of the MANY conditions known to be caused/contributed to by gluten). I don’t intend to spread vitriol or stir up anger/resentment, but do feel compelled to balance out his misinformation & disrespect.

The gist of the blog post in question is:

  • Society likes a scapegoat. So, instead of taking personal responsibility, some are blaming gluten on our health woes.
  • “Latest research shows between .5 and 1% of wheat eating populations suffer from gluten sensitivity”. And later he uses the same numbers to talk about prevalence of Celiac disease. But the two conditions are distinctly different.
  • Popularity of gluten-free products is driven by marketing and money.
  • The author’s “proof in the pudding” example is of a professional athlete whose performance did not improve on a gluten-free diet. “What is clear is that at the top end of human performance—the place we generally rate how food affects the body—eliminating gluten from one’s diet who is not gluten sensitive presents little, if any, benefit.”

My rebuttal of each point:

  • It’s human nature to look for a scapegoat, but that doesn’t mean we’re all doing that with gluten. We are not colluding as a society to blame gluten for the 200+ conditions that it is known to cause, whether from Celiac disease or gluten sensitivity.
  • The statistics Steve shares do not include those for Celiac. Unfortunately there are different statistics depending on where you look and you can prove any point you’d like by naming any numbers you chose. I’m not going to name any numbers because that doesn’t even matter. The most important study is the one with a single subject: you.
  • Marketing and money are definitely behind gluten-free products because of capitalism. But demand comes from the people. I don’t necessarily advocate gluten-free products, though! They’re processed foods just like any other gluten-full processed foods. I advocate real, whole foods.
  • The point about the professional athlete’s performance being a litmus test for the truth of gluten being harmful is just silly. If that were true, all nutrition studies would use athletes as their subjects and results would be cut & dried… normal people have normal physiology that is affected by gluten.

Here’s the comment I put on his blog:

I suggest you educate yourself more officially on the history & nitty gritty science of gluten… pronto, before you insult more people, and potentially sway them against a dietary experiment that could very much improve their health. Gluten is a legit, outright poison for many people. Though it may not affect you at all (or seem to on the surface), it affects many more than the statistics suggest.

If you’d like to get educated, i invite you to enroll in my online classes on the subject, Get Out of the Gluten Glut

I’m a Registered Dietitian who works with many clients whose health conditions have vastly improved (or completely resolved) after going on a gluten-free (or big-time reduced) diet. They no longer suffer from heart burn, stubborn weight, joint pain, tooth pain, and more.

Wheat is a different food today than it was 50 years ago. It’s not the same as it was when we celebrated Amber Waves of Grain. Modern Wheat is now a short, stumpy plant that would not survive on its own in Nature. It would die without human interaction.

This is a big deal and you’re missing the boat on two things: 1) interesting background info on gluten that could make your cocktail party conversation sparkle!; and 2) an opportunity to spread helpful info with your popular blog versus unsupported viewpoints that anger/insult people and even put them at risk.

Anne Buzzelli MS RD

Cellular love

free NA love holding hands by Sarah Pflug on burst.shopify.comRomance with and love of a person is a fantastic thing- but it isn’t really about that person. The bubbling of euphoria that pops onto the face as a smile is actually a renewed affection for life and nature and beauty and everything that makes us feel good. To open to love is to open to life.

Each of our 70 trillion cells is a miniature versions of ourself! Every MiniMe-cell does what you do as an organism: eat, breathe, reproduce, excrete, metabolize, react… Might they also feel love?

When you watch one of those videos of adorable dogs and cats on Facebook and your mouth curls into a sweet and melty smile, do you feel that love only in your head, or does your entire body react? Does your chest feel fuller, your eyes brighter, your breathing slower and deeper? (If you’re looking at a picture of Johnny Depp cuddling the cute cat, your breathing may speed up, but this also proves my point.)

Every emotion has a different body-wide feeling. Anger feels different from appreciation. Sorrow feels different from joy. Pensiveness feels different from goofiness. Appreciation feels different from jealousy. Politeness feels different from sassiness. Lust feels different from awe. These sensations come from vibration– the sum total of all the vibrations made by electrons in the atoms in the molecules in the compounds that make up hormones, neurotransmitters, nutrients and enzymes.

When a cell is vibrating with love, its environment is pleasant and work is a song. Even long lines in the grocery store are something to enjoy. The goal of whole-body health is to carry a pure feeling of love at a cellular level. The secret is that your cells listen to you with the deference that Ben gave to Grizzly Adams. If you’re pissed or sad, they will be too, and they won’t work as well.

But when they feel love, your trillions of cells each hum along and work to their highest potential, the sum of which you will enjoy. They will open to life and operate in its rhythm. And when life produces sharps, flats, or cacophonies, those blips will be drowned out by your cells’  perpetual honeymoon.

The only way this works, is if this love is generated by you and for you. When you rely on others to strum you into love’s vibration, your cells won’t carry that new tune for the long-term. Similarly, if you try to be something for someone else, your cells will resist the inauthenticity.

But, just as we aren’t meant to live life alone, we aren’t meant to love alone. We’re meant to connect and have a partner, family, friends, and pets. If the people in your life have a hippie-like commune of love-vibing cells, it’ll be easier for your cells to catch the rhythm and accompany with their own best melody.

Family is also an excellent potential source for calibration-to-love, but not everyone is lucky enough to have this resource. No need to avoid your family if their cells aren’t honeymooning, just try not to add their songs to your playlist.

So, for the sakes of your trillions of cells, feel love. Love doesn’t have to be cheesy. Start by sitting quietly and feeling your heart beating and all the pulses in your body reacting to its electrical signals. That there is love. Soak it up and know that you have trillions of voices inside you saying “we love what’s happening and what we do… and we are you!”

Image by Sarah Pflug @

Top 5 reasons to try going gluten-free

free NA gluten baguette with stop signEveryone’s talking about gluten… but do you really know what it is? Quickie definition: it’s the main protein in wheat and it can really hurt some people. But wait. We’ve been eating wheat for thousands of years… if it were so bad, why hasn’t it killed us by now?! Plus wheat is delicious! Why on Earth would someone want to stop eating wheat? Well, I’ll give you five reasons!

1) Wheat is no longer wheat.  Yep. That’s what I said! Back in the 60s, scientists tinkered with wheat in a lab and created 30,000 different varieties of the plant. They were aiming to create a version that grew faster and taller so they could help solve world hunger. They succeeded but the plant they “made” would DIE without human intervention… how natural is that?

2) Wheat spikes the blood sugar. Wheat has quite a high Glycemic Index, which is a measurement of how much sugar is in the blood after eating a food. When blood sugar spikes ver high, it invariably crashes super low, which causes hunger & cravings… then, your brain thinks you’re dying! It directs you in a desperate and intense manner towards foods that spike the blood sugar… and that navigates you right into the jaws of wheat. This cycle of you and wheat jawing each other continues every 2 hours throughout the whole day.

3) Wheat causes inflammation. Inflammation is the cause of nearly every chronic disease, plus it makes all other conditions worse. Many things can cause inflammation, but wheat is way up there because A) the body isn’t yet well acquainted with its brand spankin’ new proteins (thank you, scientists), and B) blood sugar spikes are inflammatory because sugar molecules are like little balls of sandpaper. Even if wheat is not the sole cause of inflammation, it is likely a major contributing factor.

4) Wheat causes weight gain. Wheat triggers inflammation and when the body is inflamed, it switches to Danger Mode. The body thinks it’s starving or injured so it would never dream of releasing weight! What if it needs that stuff to survive!?! It not only holds onto the fat it already has, it makes more fat in a new place: around the belly. And guess what! This fat (called visceral adiposity) churns out inflammatory chemicals & estrogen. That is not good. As if that’s not enough, as mentioned, wheat causes intense hunger & cravings every 2 hours. That also does not help.

5) Wheat can cause Leaky Gut. There was a while there when doctors said Leaky Gut didn’t exist… but they’ve come around and it’s now a widely-accepted situation. Leaky Gut is just what it sounds like: the Food Tube gets leaky and allows things like food chunks, bacteria and toxins to get into the bloodstream. When undigested gluten gets in, the immune system attacks it viciously! At the least, there’s collateral damage from the battle, but worse case scenario is autoimmune disease (such as celiac disease, ulcerative colitis, rheumatoid arthritis, lupus, type I diabetes and many, many more).

6) Bonus reason: Going gluten-free is mad sexy. I mean it is to some, but likely clocks in below nice, smart & a tight… sense of humor.

The Big Picture here is this: Modern Wheat has not been around for that long. The Wheat Game has changed and our bodies haven’t yet learned the New Rules! This means your 70 trillion cells are not getting the raw materials they’ve come to expect and thus can’t work to their full potential… and that means that you, as a walking neighborhood of collaborating cells and bacteria, can’t work to your full potential. Going gluten-free, even just for a 2-week experiment, gives you a glimpse of what you’re truly capable of… and believe me, it’s a whole heck of a lot.

If you want more explanation about the whats, hows and whys of going gluten-free, please check out my online classes, Get Out of the Gluten Glut. They feature strong visuals, fun animations and accessible metaphors. The classes are also very “easily digestible”, as each is split into 12 or more lectures, most of which are only 2-5 minutes long. If you sign up for these classes, please tell me what you think because I want to know!