The putative dangers of eating liver stem from two concerns--the assumption that liver contains many toxins and the high level of vitamin A that it provides.
"One of the roles of the liver is to neutralize toxins (such as drugs, chemical agents and poisons); but the liver does not store toxins. Poisonous compounds that the body cannot neutralize and eliminate are likely to lodge in the fatty tissues and the nervous system. The liver is not a storage organ for toxins but it is a storage organ for many important nutrients (vitamins A, D, E, K, B12 and folic acid, and minerals such as copper and iron). These nutrients provide the body with some of the tools it needs to get rid of toxins.
" The best choice is liver from animals that spend their lives outdoors and on pasture. If such a premier food is not available, the next choice is organic chicken, beef and calves liver. If supermarket liver is your only option, the best choice is calves liver, as in the U.S. beef cattle do spend their first months on pasture.
"As for concerns about vitamin A, these stem from studies in which moderate doses of synthetic vitamin A were found to cause problems and even contribute to birth defects. But natural vitamin A found in liver is an extremely important nutrient for human health and does not cause problems except in extremely large amounts.
"unless you are an Arctic explorer [EATING SEAL/POLAR BEAR, i.e., non-kosher animals], it is very difficult to develop vitamin A toxicity from liver. The pu
"As for liver for pregnant women, a study carried out in Rome, Italy, found no congenital malformations among 120 infants exposed to more than 50,000 IU of vitamin A per day (Teratology, Jan 1999 59(1):1-2). A study from Switzerland looked at blood levels of vitamin A in pregnant women and found that a dose of 30,000 IU per day resulted in blood levels that had no association with birth defects (International Journal of Vitamin and Nutrition Research 1998 68(6):411-6). Textbooks on nutrition written before the Second World War recommended that pregnant women eat liver frequently, yet today pregnant women are told to avoid this extremely nutritious food. Don’t eat beef liver, cautions Organic Style magazine in a February 2005 article on diets for pregnant women, ". . . it has high levels of retinol, a vitamin-A derivative that can cause birth defects."
Now, as the blog "Taste is Trump" states, what good is it if nobody eats it? So, I'm going to hopefully be slowly inculcating it into our diet, first by mixing it with other meat. I like it alright, but dear husband is more sensitive.