The evidence is convergent. Multiple independent sources reach the same conclusion, the underlying mechanism is well-characterized, and even the field's most cautious voices treat it as worth doing.
and I think that basically once the liver has been frozen for a few weeks or a week it's pretty safe to eat from any they're very rarely going to have a parasite or anything especially if it's organic grass-fed liver but for safety reasons youd want to make sure the liver was frozen it's not fresh
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I think that the best way to ameliorate that problem is by getting high quality food
look everything i've read is that they're very rare freezing is going to kill some of them and that if you're looking at the liver of well-raised animals you can usually tell when there's like scars or there's any you know major flukes or anything or anything that would be infectious in there so if people are really worried they could certainly cook it
i always give people the caveat there's always a chance of of you know foodborne illness but generally speaking if you can see the liver i you know you can see that it's clean and it's kind of smooth
you can do liver raw i think you'd want to freeze it beforehand people always ask what about parasites i think if the liver has been frozen pretty safe