Walter Last put me onto making this enzyme-and-mineral-rich broth for curing extreme debilitation which I experienced after being exposed to the chemical defoliant 245T. I also used  calf liver broth at a later date, whilst treating a breast lump.

The first three weeks of my healing programme were spent detoxifying on juices and raw foods, with porridge the only cooked food: see the details in the programme which I have laid out for Anthony. Then, after about three weeks, I introduced the calf liver broth to rejuvenate, nourish and heal the liver and other organs.

Calf liver broth is an excellent way to nourish the body with vitamin B, iron and other vitamins and minerals which are very expensive to buy as supplements. It is best to take your vitamins via the food you eat: the vitamins in calf liver would be more efficiently  assimmilated by the body than if you were to take a handful of supplements.

At the present time, I am eating a mainly vegetarian diet, and I don’t use calf liver broth. Like many people, I don’t like the idea of killing animals for food. However, if you are very ill, then you might temporarily  overlook humanitarian principles in order to get well. Basically, you are drawing from the life force of the animal when you use calf liver broth.

Calf liver juice does not sound very appealing, and it goes against the notion that we use all raw foods to get well. However, it is only the juice which is used, which is sipped in teaspoon doses at a time. By not actually eating the meat itself, your intestines are saved from having quantities of meat going through it, which putrefies in the intestines making more toxins for your body to get rid of. The enzymes in  calf liver juice,  prepared in the way suggested, aid digestion.  A ton of important minerals and vitamins are made easily available to replenish the sick body, and the putrefying aspects of meat are minimalized, especially when the calf liver juice is followed by a raw carrot juice or some other raw food.

Here is how you go about making it:

RECIPE FOR CALF LIVER JUICE: Take a calf liver and slice it up. Put into a glass jar which has a screw-top lid, such as an agee jar. Add one cup of water to the liver. Screw down the lid. In a saucepan which is deep enough to hold water to half  way up the jar, place a portion of folded cotton such as an old thin tea towel. Place the agee jar on the cloth and fill the saucepan carefully with water up to the level of the calf liver which is in the jar with its lid screwed down.

IMPORTANT: Do not forget to put cloth at the bottom of the saucepan, otherwise your glass jar will crack.

Put the saucepan over a hot plate on the stove. Turn onto medium. Once the water is simmering, turn down the heat to very low so that you barely see the bubbles coming up in the water. Leave on the stove for about two hours.

When two hours is up, strain the liquid off the liver. Put the liver into a piece of gauze or an old cotton tea towel and squeeze the rest of the juice out. Discard the liver. When the juice is cool, it must then go into another, smaller, screw-top jar and then kept in the fridge.

Sip a teaspoonful or two at least three times a day: ten minutes or so before meals or a juice is a good time, as the enzymes will help you digest your food.

Make up enough brew to keep you going for up to three days. Then discard any left over and make a fresh broth.