Should We Eat Animal Liver?

The liver is a viscera that is high in protein, high in vitamin A and iron. However, many people believe that eating animal liver (pig liver, chicken, duck ...) will be toxic to the body because the liver is a toxic filter

. Understand that true?
In addition to creating bile to digest and absorb fat, produce protein, store sugar .. the liver is also an organ that helps detoxify the body.




All substances that enter the body from the digestive system (food, water, medicine ...) or from the skin, mucous membranes absorbed into the bloodstream or from the inhaled respiratory system ... must go through the liver and the liver will selectively These components, some retain to the liver for processing or continue into the blood
The body's toxins, such as nitrogen from protein-rich foods, will be converted to urea by the liver and eventually released by the kidneys as ammonia.




Antibiotics after their effect, the liver will be converted into another substance to no longer kill bacteria and gradually discharged.
Thus, the toxin is not concentrated accumulating in the liver, but when it passes through the liver, it will be retained by the liver to turn into non-toxic substances, then be transferred outside the liver and out of the body.
However, there are some diseases or the body is poisoned because some special metals and chemicals that the body cannot metabolize accumulate in the liver and can gradually damage the liver.
The liver is responsible for metabolism and detoxification, so if the liver function is poor, if the disease is not eliminated, then there will be many pathogens in the liver.
Parasites such as liver fluke also reside in the liver; on the other hand, in pigs with hepatitis, the liver will contain many viruses and toxins that cause the disease.
The toad liver, puffer fish liver contains toxins that can be lethal, but other animal liver is rich in protein, iron, vitamin A, folic acid, cholesterol ...



necessary for growth and body development. . So sometimes we can still eat animal liver.
People without hyperlipidemia can eat liver 2-3 times a week in moderate amounts (20g - 40g a meal), but those who have had high cholesterol should only eat liver less than twice a week, because the liver has Can contribute to high blood cholesterol. People with gout also have to limit their liver consumption because it can cause increased uric acid.
When buying a liver, note that the liver is bright red, there are no nodules on the surface, pressing on the piece of the liver has a good elasticity, the flexible piece of liver is a good quality liver.
If on the surface of the liver there are nodules, yellow or dark purple, there is a smell that the infected liver should not be bought.
Before processing, thinly slice each piece of liver washed with cold water, squeeze all the blood, hold a tissue to dry the blood in the liver to remove toxins in the blood of the liver, leaving only the liver cells rich in nutrients.




Do not eat liver that is pale but must pay attention to fire, let the liver ripen to kill pathogenic bacteria and parasites..

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