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- May 23, 2023
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I’ve read that grass fed meats and organs have higher nutritional content (eg higher amounts of Vitamin A, B, E…). I’ve been following Lisa Piersons recipe, but using raw not cooked chicken thigh) for about a year now. I’ve recently started using grass fed liver and i’m wondering if my boys are getting too much vitamin A. They seem to be eating a bit less lately and I wonder if it’s due to too much vitamin A, which can be toxic in larger quantities and cause them to eat less.
Does anyone have thoughts on this in terms of reducing the amount of liver when I make the recipe? I think the egg yolks that I use might also be from chickens that are grass fed as well, therefore could also have higher levels of vitamin A.
I’m having a hard time trying to figure out how much vitamin A they should be getting daily. I’m reading myself into confusion…..
I appreciate any insight you might have.
Does anyone have thoughts on this in terms of reducing the amount of liver when I make the recipe? I think the egg yolks that I use might also be from chickens that are grass fed as well, therefore could also have higher levels of vitamin A.
I’m having a hard time trying to figure out how much vitamin A they should be getting daily. I’m reading myself into confusion…..
I appreciate any insight you might have.