Generally speaking, the cholesterol content in liver is relatively high, among which sheep liver, chicken liver and duck liver have the most cholesterol, while goose liver and pig liver are slightly less. Animal liver contains high cholesterol. If you eat too much at a time, you will consume too much cholesterol, which will lead to arteriosclerosis and aggravate cardiovascular diseases. Therefore, patients with hypertension and coronary heart disease should eat less animal liver.
Cholesterol is more than 400 mg per 100 g of pig liver, but a person should not take more than 300 mg of cholesterol from food every day. If the amount of cholesterol exceeds the normal consumption, it will lead to arteriosclerosis and aggravate cardiovascular diseases, especially for patients with hypertension and coronary heart disease. Therefore, eating pig liver should be moderate, not too much.
2, leading to vitamin A and D poisoning.
Excessive consumption of animal liver may lead to the accumulation of vitamins A and D in the body, leading to vitamin A and D poisoning, especially in the liver of wild animals.
Every100g of pig liver contains about 8,700 international units of vitamin A, and the daily requirement of adults is 2,200 international units. If a large amount of pig liver is eaten, the vitamin A content in the body will be too high, which will lead to the poisoning phenomenon that it cannot be excreted by the kidneys.
Poisoning can cause nausea, vomiting, headache, drowsiness, blurred vision, etc., which can lead to symptoms such as osteoporosis, rash and dry hair for a long time, and it also has certain damage to the liver.
3, easy to cause gout
Animal liver is also a high purine food, and the cause of gout is because of abnormal purine metabolism in the body, that is, too much purine is produced or too little purine is excreted, so that the level of uric acid, a metabolite of purine in the blood, rises and deposits on joints, resulting in gouty arthritis. However, not everyone is prone to gout after eating animal liver, and whether it is necessary to control the intake of animal liver varies from person to person.
Taboos for eating animal liver:
1, taken with vitamin C. Vitamin C is easily destroyed by oxidation, especially when it meets some trace elements. The content of copper in pig liver is high, which can combine with vitamin C and make vitamin C lose its original function.
2, eat without detoxification. Pig liver is the largest detoxification organ in pigs. All kinds of toxic metabolites and some toxic substances in feed will stay in pig liver, enter the kidney after detoxification, and then be excreted through urine. The blood containing toxins in pig liver is scattered in tens of thousands of pig liver sinuses, so the bought pig liver should be washed with tap water 10 minute, and then soaked in water for 30 minutes before it can be eaten.
3. Take it with the enzyme preparation. Common enzyme preparations include pepsin, pancreatin, amylase, multi-enzyme tablets, etc. Copper in pig liver can form precipitate with protein and acid gene of amino acid molecules, which affects drug efficacy. Therefore, you can't take enzyme preparations when eating pig liver.
4, fried too tender. If the pork liver is heated too short, it can't kill some germs and parasitic eggs in the pork liver. Therefore, the pork liver should not be fried too tender.
5, eating liver does not consider safety. Because the liver is the largest detoxification organ in animals, it is easy to accumulate toxins, so eating liver should consider safety. Generally speaking, large animals, such as cattle and sheep, have a longer growth period, so there are more toxins accumulated in the liver, especially beef liver. In addition, animals that are farmed on a large scale and are prone to illness should also eat less of their livers, such as chickens. Therefore, relatively speaking, duck liver and pig liver are slightly safer.