"We are hearing dramatic reports from people whose diets include an abundance of liver that they are at lower risk of acquiring the virus, and if they do, of recovering more quickly," she said.
Scientists are working to identify the active ingredient that attacks the virus. Meanwhile, diners still need to consume liver in its original form, an arduous task for many.
"Liver is definitely an acquired taste," O'Quinn said. "Our research shows that 98% of the population loathes the taste and texture of eating liver in any form."
Evidence is showing that liver prepared in any way is effective, including fried chicken livers and turkey livers with gizzards in dressing. However the most dramatic results are coming from calf liver sliced and fried with onions, as commonly served at in cafeterias and small-town lunchrooms.
"You just can't beat the effectiveness of a slab of fried liver smothered in onions, next to a pile of mashed potatoes and peas," she said as she prepared to go to lunch. "Further research is required."
That may be more difficult than she hopes, going by the reaction of people we approached.
"No way I'm touching liver," said one cafeteria diner. "I'd rather get the disease."
That may be more difficult than she hopes, going by the reaction of people we approached.
"No way I'm touching liver," said one cafeteria diner. "I'd rather get the disease."
In related news, supermarkets are limiting purchases of raw calf liver to 20 pounds per customer.
