Animal liver is a kind of food that people often enjoy. It is rich in protein, vitamins, trace elements, cholesterol and other nutrients, which is conducive to promoting the growth and development of children and maintaining the health of adults. In addition, eating liver can also prevent and treat some diseases, such as keratoxerosis, night blindness, keratitis and other eye diseases caused by vitamin A deficiency.
However, the liver is the largest detoxification organ of animals. Most toxins in animals are processed, excreted, transformed and combined by the liver, so toxins are hidden in the liver. The liver is also an important immune organ and a "chemical processing factory", which can produce many hormones, antibodies, immune cells and so on, and these substances are often toxic to foreign bodies (such as human body). When other tissues in animals are diseased, sometimes the liver will swell and congestion first. Because the liver stores a lot of blood, bacteria and parasites that enter animals often grow and reproduce in the liver. In addition, the liver itself is prone to pathological changes, such as hepatitis, cirrhosis and liver cancer in animals. Therefore, although the liver is good, it must be carefully selected and cooked. Specifically, we should pay attention to the following points:
First, choose a healthy liver. Liver congestion, abnormal swelling, white nodules inside, swelling or shrinking, hardness, or obvious expansion of bile duct, outflow of dirty bile or insects, etc. It may be pathological liver and should not be eaten.
Second, for the edible liver, the poisons in the liver must be completely eliminated before it can be eaten. The general method is to soak in water repeatedly for 3-4 hours. If you need it urgently, you can also cut a few knives on the surface of the liver to increase the soaking effect. After the blood in the liver is completely removed, you can cook and eat. When cooking, fully heat it to make it thoroughly cooked, and don't eat it half-cooked.
Third, beware of fish liver poisoning. The liver of Spanish mackerel, shark, swordfish and hard-scaled fish often causes poisoning incidents. A large number of livers of these fish are more likely to poison people. There are two causes of liver poisoning in sharks and other fish: one is caused by excessive intake of vitamin A, and the other is considered to be caused by fish oil toxin. The preventive measure is that the aquatic products management department should first remove the liver of these fish when wholesaling and retailing aquatic products.
Fourthly, because animal liver is rich in cholesterol, patients with diseases caused by high cholesterol should eat less or not eat liver, such as hyperlipidemia, atherosclerosis, coronary heart disease and hypertension caused by arteriosclerosis. References:
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