Bacon and Chicken Livers

You should eat a diverse diabetes diet. Read below, do not assume you know what I am referring to, the devil is in the details.

  • diversity of foods generally equates to more diverse nutrients consumed.
  • there are no ‘essential carbohydrates’.


Your diabetes diet should not only include meats (fatty meats to be specific) but you should also eat eggs, bone broth, offal (organ meats), coconut oil and butter.  If this sounds shocking to you, you probably have elevated fasting blood sugars, over 100 mg/dl (5.5 mmol/l) or elevated post meal blood sugars, over 120 mg/dl (6.6 mmol/l).

fatty meats are the cornerstone of my diabetes diet



Fatty meats, like bacon are the cornerstone of my diabetes diet, a diabetes diet that allows me to successfully manage diabetes. My goals are 60-90 mg/dl, yours should be too.


Complete Diabetes Nutrition from Animals

I know what you are thinking, “STEVE, you didn’t mention plants or … fiber!”

My answer would be, “Yes, you are correct. I omitted plants  and fiber… on purpose.”

I’ve eaten 10-20 grams of total carbohydrates per day… for YEARS!
I’ve eaten 4-10 grams of fiber per day … for YEARS!

And yet I thrive.

I have kept numerous food journals throughout the years and I wrote a summary of my “diabetic food journals‘.

Many days I will eat no plants, some days I’ll eat a handful of broccoli, greens or cauliflower, still fewer days I’ll eat a plate full of vegetables, with fatty meats of course.

There are no ‘essential carbohydrates’.


Animals Supply Complete Nutrition

RDA = Recommended Daily Requirements.  The “RDA” are recommendations by the government.  Governments are often wrong.  Governmental policy is often influenced by corporations wanting to profit from the policies.

However, even using the failed, flawed governmental ‘RDA’ for nutrients… we can obtain all of our nutrients from animals.

My friend Alexander Seth Leitch-Devlin did painstaking research, showing just that in this article, “Mostly Meat is What I Eat“. In his post he painstakingly researched the RDA and the animal foods supplying the nutrients.

Wild animals are generally the best sources, with pastured, free-range animals are next in quality.  If you do not have access to wild or pastured animals, or can’t afford them, grocery store meats are ok. However I urge you to eat as much of the wild or pastured meats as you can.  Some can be found in  grocery stores, such as ‘wild caught’ salmon and sardines.


An Example of My Diabetes Diet

I’ve posted about cooking chicken livers before.  In this post “Grilled Chicken Livers” I show how I grill ‘bacon wrapped’ chicken livers.  THEY ARE AWESOME!

But I thought I’d show a much quicker and easier way to cook chicken livers…

(As always, click pictures to enlarge)


Nutritional Info:  Chicken livers, like all ‘organ meats’ are nutritionally superior and have many health benefits.  It’s important to ‘work’ these into your diet for many reasons including the nutrient values.



1) Place Bacon in Skillet and begin to cook.

2) Place the chicken livers on top of the BACON.



3.  Cook for 5 minutes and ‘flip’.  Depending on how well done you like your meat and the cooking temperature, you may need to cook longer.



4)  After 5 more minutes … it’s READY TO EAT! 



5)  What to eat with the Livers? … why Primal Slaw of Course! :) 

Click here for my Post on ‘Primal Slaw’. 


6) More Livers…

Below is another ‘batch’ of chicken livers I cooked in the bacon fat left in the skillet. To make sure I had enough fat in the skillet, I added butter to reduce the chance of the livers sticking to the pan.  Livers are lower in fat than most meats.



This food post is like so many of my previous food postings… full of meat and fat.

Protein and fats are the KEYS to my successful diabetes management.

My Diabetes Diet

Primal Exercise Videos

5 thoughts on “Bacon and Chicken Livers”

  1. Truthisnotallowed

    Interesting isn’t it that your experiences with nutrient dense foods are being attacked and yet the queen of diabetes drug-pushing apparently has their blessing? What is wrong with this picture???

    This recipe looks very delicious. I will be trying it.

  2. Truthisnotallowed

    Your site is a refreshing place to be. My Dad, 89 yoa, is diabetic. Has been for years and has NEVER cared to eat well or properly. I recently came on the scene and have him on a Standard Process protocol to rebuild and repair whatever the body is able to do, given whatever damage has been done in the many ensuing years. Since he does not smell or taste anything, I have a little latitude as to what I can prepare but, visually, I have some constraints as to what I can prepare for him. He does not like liver (although, one would argue, if he doesn’t taste it, WTH is the problem?) and so I will have to be sneaky as to how I can get it into him. I’m thinking of pureeing it and adding it to something else. I guess I could make a smoothie with liver in it……how would he know? He goes by color, texture, and memories of what things used to taste like.

    I give him a fair amount of bacon and cook it in coconut oil and then save the extra for later food prep. He has a small degree of dementia; the coconut oil should prove useful in addressing that.

    The gymnema has helped, in my observation, with his carb cravings. I am still looking for breakfast solutions other than eggs–they do get old.

    The one missing and important part of diabetes is movement, exercise, which he’s not interested in. His general weakness and iffy balance mean that, on the few occasions that we can get him out of his damned chair, away from the one-eyed programming device and walking, he doesn’t go far.

    1. Apologies for my delayed reply… I receive so much spam, I just decided today would be the day to go through them all.

      re: Liver – I know folks who add 4 oz of beef liver to a lb of ground beef… they’ll never know it. :)

      You can also make a primal liver pate’ if that would help. Place it on celery, cucumbers etc.

      Good luck!

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