I have trouble holding onto / keeping ferritin optimal but every blood test says haemoglobin is high in range so I have not been anaemic in the traditional sense. Blood test just before lock down the doctor described my haemoglobin as “robust” but hadn’t tested ferritin.
I’m now waiting for the medichecks test I want to appear on “thyroid Thursday” discount.
I had been doing well at raising my ferritin by eating liver each week, but my husband has started complaining about eating it, which has caused me to stop cooking it as I am so tired of the complaints about liver. He knows I eat it for health not pleasure but I have become so weary of the same conversation when I cook it that I’m probably only eating it once a month.
To get to the point I am looking for ways to help keep my ferritin up on the weeks I don’t eat liver.
I get bad constipation on the prescribed iron tablets & want to avoid stuff with artificial sweeteners.
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StillEverHopeful
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but my husband has started complaining about eating it, which has caused me to stop cooking it as I am so tired of the complaints about liver. He knows I eat it for health not pleasure but I have become so weary of the same conversation when I cook it that I’m probably only eating it once a month.
Can't hubby have something else when you have liver? How do you cook it, what do you put with it? Liver and onions, perhaps with mash and peas or something - maybe substitute sausage for hubby. Both are very quick and easy to cook. If my hubby was alive I'm pretty sure if he didn't want what I was having for health reasons then it wouldn't be hard for him to have something different.
By the way, if you're waiting for the Iron Deficiency Check to come up on Thyroid Thursday, it's very rare that it does. However, there is code THYROIDUK for 10% off any test not on special offer.
I hate liver but my husband loves it with bacon and onions even so I won't cook it for him. When my ferritin was low I used to have pate which does have chicken livers it but I love it.
I use chicken livers cut into small pieces, marinated in lemon juice, garlic, ginger & pinch of cayenne then flash fry in butter on high temp. so outside becomes a bit crispy & serve with homemade coleslaw. Used to have it with crusty bread, but now just hubby.
I might have a solution & have a weekly lunch date with my mum to eat liver (she has problems holding onto her ferritin too)
I must have been fortunate with medichecks as I got the thyroid package with ferritin test discounted before Christmas.. Thanks for the discount code.
I may also try the desiccated liver capsules Siddoo1 uses.
I know your post is older but I wanted to let you know that I combine food. See further down. But re liver....
I hate liver but when I was at school (we had lovely school dinners) they used to cook liver and bacon and the dinner ladies let me have just the bacon with the liver gravy and mash -lovely ! For some reason I couldn’t get enough of the gravy I think it is the texture of liver that puts me off! 😂 gosh sausages and or bacon in a liver gravy - food fantasy. I’m cooking hubby liver tonight!
Combining.....
Chicken liver is good in a bolognese sauce, my hubby recommends it to enhance the flavour nothing to do with getting iron in. You don’t actually realise it’s there. It’s amazing how many things you can hide in cooking. I made a big cottage pie for four people two of whom are fussy with veg but NO food allergies. I combined half a puréed cauliflower into the mash with a bit of cheese to aide the deception and three carrots and three sticks of celery in the mince. Didn’t tell them and they didn’t know 👍
Now you’ve said about combining I’m thinking of course why didn’t I think of that! I guess until liver I’ve not had need to.
Was talking about meat suet pudding last night & how a little bit of kidney improves the flavour so can see how liver would do the same.
I like chicken livers cut small, marinated with lemon, garlic, ground ginger, cayenne & salt then fried really high in a little butter until just crispy & slightly pink in the middle.
I now divide up my marinated liver & freeze in single portions so I can have it when I want & don’t have to listen to grumbling.
I have been taking undefatted Desicatted Liver capsules for the past few months and my level has risen from 17 to 70. i take two a day along with vit C.
That's very impressive! I tried them last year but it didn't seem to do much for me. Maybe I didn't take them for long enough. What brand are you using?
I am currently taking Berserker Beef Liver 750mg capsules. They contain lots of different Vitamins and Minerals, so I only take these rather than lots of other seperate supplements. I must admit I feel really well since I have been taking them.
siddooo1 and SeasideSusie I don't see any mention of ferritin on the packaging of the dessicated liver products; how do you know how much ferritin you're getting?
I expect much of the iron is actually haem iron rather than ferritin.
In many ways, it doesn't matter precisely how much haem iron or ferritin is in the supplement. What does matter is how much you absorb. There are separate pathways for absorbing haem iron, for ferritin and for the supplements like ferrous sulphate. All three pathways can perform at the same time.
I suggest taking a typical recommended dose and checking how your ferritin changes.
(There are very few supplements which claim to be mainly ferritin.)
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