Some might find it odd, but I've pretty much always enjoyed eating fried liver. While sometimes lauded for health benefits, unfortunately it's not quite so healthy anymore: "Bluntly stated, the liver is the body's filtering system for toxins and impurities. Given that, factory farming of animals and the chemical additions used in their upbringing renders most livers sadly undesirable, with a strongly unpleasant flavor" (src). Soaking in milk for a while helps to get rid of bitterness, but who knows what junk is still left behind. Livestock accounts for 70% of antibiotic use in the U.S., and the linked article documents some of the effects on humans from this.
Making sure that what you eat eats healthy is likely to involve more expensive meat. However, the effect on what you eat might not be all that bad. An article entitled Why Cooking Matters, argues that one factor inflating the price of meat is that humans eat relatively little of their food animals. Simply eating a larger percentage of those food animals raised is should keep costs down. Perhaps it's time to get back to eating nose to tail.
It's not even just leftover antibiotics. Let me leave you with a taste of Michael Pollan (In Defense of Food: An Eater's Manifesto, p. 167-8):
"You are what you eat eats too. That is, the diet of the animals we eat has a bearing on the nutritional quality, and healthfulness of the food itself, whether it is meat or milk or eggs. This should be self-evident, yet it is a truth routinely overlooked by the industrial food chain in its quest to produce vast quantities of cheap animal protein. That quest has changed the diet of most of our food animals from plants to seeds, because animals grow faster and produce more milk and eggs on a high-energy diet of grain. But some of our food animals, such as cows and sheep, are ruminants that evolved to eat grass; if they eat too many seeds they become sick, which is why grain-fed cattle have to be given antibiotics. Even animals that do well on grain, such as chickens and pigs, are much healthier when they have access to green plants, and so, it turns out, are their meat and eggs.
For most of our food animals, a diet of grass means much healthier fats (more omega-3s and conjugated linoleic acid, or CLA; fewer omega-6s and saturated fat) in their meat, milk, and eggs, as well as appreciably higher levels of vitamins and antioxidants. Sometimes you can actually see the difference, as when butter is yellow or egg yolks bright orange: What you're seeing is the beta-carotene from fresh green grass. It's worth looking for pastured animal foods in the market and paying the premium they typically command. For though from the outside an industrial egg looks exactly like a pastured egg selling for several times as much, they are for all intents and purposes two completely different foods. So the rule about eating more leaves and fewer seeds applies not only to us but also to the animals in our food chain.
