Raw liver is best if it is organic, antibiotic-free, hormone-free and not irradiated. However, if this type of raw liver is unavailable, fresh muscle meat, steaks and ground, are acceptable even if you buy them at regular markets. Organically grown and not irradiated is always more nutritious and preferable. But if organic isn’t available, commercial is healthier than none. At least 3 and no more than 6 heaping tablespoons of raw liver should be taken daily.

Chewing the liver is best for proper digestion. However, if masticating it is too objectionable, it will digest well even swallowed whole, if it is sliced into small enough cubes, and if adequate hydrochloric acid and enzymes are taken.

There are two methods which people find suitable for preparing liver:

The liver can be sliced about ¼ inch thick, placed on a cookie sheet, and frozen. After it is frozen, it can be cut into ¼ inch cubes. One can then use plastic sandwich bags, putting 3 to 6 tablespoons of frozen cubed liver in each bag and storing them in the freezer for daily eating. This frozen liver may be chewed or swallowed whole, followed by a sip of juice if desired. Some prefer to allow the liver to thaw and then to place a spoonful at a time in the mouth and chew it or swallow it whole with a sip of juice.

Liver may be placed in the blender with carrot, pineapple, or tomato juice (and seasoning of one’s preference if desired), blended, strained to remove the fiber if preferred, and used as a morning "pep-up" drink.
Meat (Cooked and Commercially Produced)

The cancer patient will want to give up cooked and commercially produced meat such as beef, pork, lamb and fowl immediately (except for raw liver — see above). Cooked meat is harmful for the cancer patient, as the very same enzymes used in its digestion are needed for fighting and digesting the cancer. All natural, self-made enzymes your body can produce should be used to fight the cancer. Commercial meat should be avoided for another reason; it has a high female sex hormone content. For commercial reasons most animals, especially beef and fowl produced in the United States have been fed large quantities of hormones. Since an overabundance of female sex hormones initiate cancer, meat of this type should be excluded from the cancer patient’s diet.