Text 15466, 67 rader
Skriven 2007-05-15 22:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: vitamin A 514
=====================
 ML> I was surprised to find that certain other animal livers,
 ML> such as moose, also have a high enough concentration to
 ML> trigger toxic effects with only one dose.
 JW> Hmmm, I wouldn't mind knowing more about that!

Go to www.nal.usda.gov/fnic/foodcomp/search/ - various native
foods are included (alas, not polar bear liver), including
livers of
        I.U. of Vitamin A per 100 g
moose           96000
walrus          81200
caribou         28800
beluga whale    22100
ling cod         9100

I don't know why the disparity between moose and
caribou livers.

by comparison:
cod (oil)      100000
lamb            24162
beef            16898
chicken         11078

The Wikipedia article on retinol says that polar bear
liver contains around 3M units per 100 g and that an
ounce can kill (so about a million units).

=

 JW> When they hear of this travesty, the Arctic Blueberry Purity Police,
 JW> youth squad division, will hunt down that Wolferman guy and make him
 JW> pay!
 
Wouldn't bother me in the slightest. Crime of that magnitude
should be made to pay.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Hungarian Goulash Soup
 Categories: Soups, Hungarian
   Servings: 6

      1    Text Only

  In a kettle or Dutch oven, brown 1 onion, minced, in 1 tablespoon butter
  and 1 tablespoon bacon fat.  Stir in 2 teaspoons Hungarian paprika and add
  3 pounds brisket of beef, cut in medium chunks, and 1/4 pound calf's liver.
  Brown the meat on all sides and dust it with a little flour. Add 1 cup
  white wine and salt to taste.  Cover the pan and cook the meat gently for
  about 1 hour.  Remove the liver, mince it, and return to kettle with 1
  green pepper, seeded and chopped.  Cook the goulash soup for an hour or so
  longer, until the meat is tender.  Boil 1 pound potatoes, peeled and
  quartered, in salted water to cover until they are barely tender. Add the
  potatoes to the goulash soup with enough of the cooking water to make a
  medium thick soup.  Add more paprika and salt to taste and cook all
  together for a few minutes longer.

  Serve the meat and soup in soup plates and pass separately, as garnish for
  the soup, spaetzle dressed with melted butter.

  Posted by Karin Brewer. Courtesy of Fred Peters.

MMMMM
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)