My friend was recently blaming genetics for fill-in-the-blank disease. “My doctor says it’s genetic; there’s nothing I can do about it.” In this case, it happened to be cardiovascular disease, but I think that it’s a pretty common sentiment.
Yet, there may be many ways to avoid problems, even when your genes predispose you to a specific condition. Weston A Price suggested this was possible with nutrition. Modern science now has an entire field of study (epigenetics) devoted to it.
Nutrition, genetics, and epigenetics
In Nutrition and Physical Degeneration, Weston A Price describes Professor Fred Hale’s pig studies from 1937. Swine mothers were deprived vitamin A and all sows were born blind (without eyes actually), among other physical injuries. These blind pigs were later fed sufficient quantities of vitamin A and were bred. All of the offspring had fully formed eyes and correct vision. The blindness had not been a genetic defect, but a nutritional deficiency.
He produced 59 pigs which were born blind, every pig in each of 6 litters-where the mothers were deprived of vitamin A for several months before mating and for 30 days thereafter. In pigs the eyeballs are formed in the first 30 days… One of the very important results of Professor Hale’s investigations has been the production of pigs with normal eyes, born to parents both of whom had no eyeballs due to lack of vitamin A in their mother’s diet. The problem was clearly not heredity. (Pg. 306)
In another experiment:
Even the mating of a blind son with his mother who had produced him when on deficient diet, produced only normal pigs when both had ample vitamin A… ‘If an hereditary factor had been the cause of this congenital blindness, these matings would have produced some blind pigs, even if vitamin A were present in the ration.’Â (Pg. 309)
Today, these studies would overlap with the field of epigenetics – the study of modified gene expression based on environment inputs. These environmental inputs can and do include foods and nutrients.
But could this apply to my fill-in-the-blank disease?
Could this actually apply to something as severe as cardiovascular disease? Actually, yes.
Weston A Price documented that cultures immune to cardiovascular disease, tuberculosis, dental decay, etc… consumed 10 times more fat-soluble vitamins (A, D and K2) than the prevailing American diet. (More current research on this forthcoming.)
As a caveat, I am sure there are other ways of not pushing up against our genetic boundaries as well. Restoring primal posture is an important piece to avoiding musculoskeletal problems to which you may have a genetic predisposition. On this site, however, I’ll stick with the nutrients found in organ and raw meats, and the research behind them, for making such claims.
Where to find these nutrients? I’m so glad you asked!
Chicken Liver Sauce with Molded Rice
Today, how about some Chicken Liver Sauce with Molded Rice! It’s not only beautiful to serve, but also tasty enough for guests. Assuming you’ve found a good source for pastured chicken livers, this would be a great way to augment the all-important fat-soluble vitamins (A, D and K2) in your diet.
This recipe is adapted from Marcella Hazan. It’s perfect for a dinner party, potluck, or simply Monday night dinner. As Hazan notes, the sauce also works well over a (preferably homemade) pappardelle.
This dish lends itself well to diversity. For another variation on the molded rice, consider Sweetbreads with Tomatoes and Peas over the top. 😉
Notes
Cook time and total time are dependent on the time it takes to cook your rice. Most of the other prep and cooking of the sauce can be done during this window.
Ingredients
For the rice
- 3 T butter + a bit more for smearing in ring mold
- 1 small shallot
- 2 cups rice
- 5 cups broth
- salt
- 6-cup ring mold
For the sauce
- 1/2 lb chicken livers
- 3 T butter
- 1 shallot, diced
- 1/4 carrot, diced
- 2 cloves garlic, minced
- 1 oz or 1/4 cup prosciutto, diced
- 5 sage leaves, chopped
- 1/4 lb ground beef
- salt
- pepper
- 1 T tomato paste dissolved in 1/4 cup chicken broth
- Sage leaves or freshly grated parmesan cheese, for garnish (optional)
Instructions
- For the rice, add butter and shallot to pan over medium-high heat. After about 5 minutes, when shallot is soft, add rice and stir to coat. Add broth and salt, bring to a boil, then reduce to a simmer and cook rice while preparing the chicken liver sauce.
- Meanwhile, prep the chicken livers and prepare the sauce. First, trim any connective, fatty or stringy pieces off of the livers. (I usually use shears for this step.) Then cut each lobe into a half dozen small chunks. Set aside on a paper towel to dry the livers. Use the edges of the towel to pat the top dry as well.
- Add butter to a saucepan on medium heat. When it's melted, saute shallot and carrot for about 5 minutes until they are soft. Add the garlic and cook for another minute or so, until fragrant. Then add the prosciutto and sage and mix. When all is combined well, add the ground beef, salt and pepper. Break up any chunks of ground beef and cook until just pink. [Optionally, if your rice is not close to finished yet, you may pause here - turn off the stove and wait until your rice is ready or nearly ready to proceed with few remaining steps in your sauce. Or don't, just prepare it all and let it rest while waiting for your rice.]
- While the rice is cooking, butter the inside of your 6-cup ring mold. When finished, press the warm cooked rice into your buttered mold. Put your serving dish upside-down on top of the mold and flip the dish and mold right-side up together. Hopefully you heard a satisfying thud as your rice dropped out of the mold onto your plate. If not, tap the mold and gently shake as you lift the mold up to reveal the rice left on your serving dish.
- Turn the heat up to medium high and add the chicken livers. Mix well and let cook for another couple of minutes, just until the outside of the livers are cooked and everyone in the pan gets to know one another.
- Add the tomato paste and chicken broth mixture and cook for another 5 or 6 minutes, stirring occasionally. Ideally, the livers would remain just pink inside. If they still seem bloody (and you don't want that), cook for another minute or so. Taste your sauce (actually do it) and adjust seasonings if necessary.
- Pour or spoon the chicken liver sauce into the center of your rice ring, growing it into a heaping pile of goodness. Optionally, garnish with sage leaves or freshly grated parmesan cheese. Serve in style.
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