It’s definitely much, much healthier than beef liver. Like, I am working on packaging the sauce that indicates that the liver is actually harmful. From what I have learned about this the last few weeks (I was eating a very heavy carotenoid diet before then) my guess would be that you’ll add years to your life by switching to yeast rather than liver. Really crazy stuff that is extremely deeply embedded in the whole nutrition nomenclature etc. despite classic and reproducible research pointing the other direction.