Liver is the most nutrient dense organ meat, and it is a powerful source of vitamin A. Vitamin A is beneficial for eye health and for reducing diseases that cause inflammation, including everything from Alzheimer's disease to arthritis.
Organ meat contains more vitamins and minerals than traditional cuts of meat. Eating it can be an excellent way to get essential nutrients. But for those with certain health conditions, a high intake of organ meat can lead to problems. If you have concerns, talk to a healthcare provider or a registered dietitian.
Liver. One of the most common organs, liver is a great source of high quality protein and is one of the most concentrated sources of vitamin A, along with copper, folic acid and iron. It also contains Coenzyme Q10 (CoQ10), which is important for cardiovascular functions.
In general, red meats (such as beef, pork and lamb) have more saturated fat than skinless chicken, fish and plant proteins. Saturated fats can raise your blood cholesterol and increase your risk of heart disease. If you eat poultry, pork, beef or other meats, choose lean meat, skinless poultry, and unprocessed forms.
Many organ meats are more affordable than ground beef or steak, and they have more nutrients than you'd expect. Eating them once or twice a week gives you more benefits than a plain steak or burger would.
Both sources of liver offer better specific attributes than the other, so you can't go wrong with either. However, beef liver boasts the best all around nutrient profile. Chicken liver is higher in minerals like selenium and iron, but as a whole doesn't reach the same level of superfood as beef liver.
Kidney. Rich in nutrients and proteins, kidney meat contains omega 3 fatty acids. It is also known to contain anti-inflammatory properties and to be good for the heart.
Heart. Beef heart is the best organ meat to start off with. It tastes like a roast. You can cook it like a roast.
Organ meats are highly nutritious, so you should consider making them a part of your diet. Like its organ meat big brother Liver, Beef Kidney is also a real superfood, rich in bioavailable vitamins and minerals.
Too much, however, increases the risk of fibrosis and scarring of the liver and lungs, which are irreversible. For that reason, I recommend eating no more than 6 to 8 ounces of liver per week, plus an additional 6 to 8 ounces of mussels, clams, oysters, heart, or other organ meats each week.
Eating large amounts of liver can lead to symptoms of vitamin A toxicity, which happens when your own liver can't process the excess vitamin A quickly enough. Most doctors recommend that people without vitamin deficiencies eat just one serving of liver per week.
Soaking liver in milk is said to be a common technique that supposedly helps to remove impurities, softens flavour, and tenderises the liver.
Animal liver is a common component of many human diets. One exception is the livers of polar bears and other arctic animals that are known to be toxic [8]. Inuits (Eskimos) often eat polar bear meat, but strictly avoid consuming the bear's liver.
You'll get the best quality liver from grass-fed pasture raised cows, and pasture-raised chickens. Both meat and organs will be more nutrient-dense and tastier too!
The meat and organs (such as the liver and heart) of cows, pigs, chickens, and other animals can carry bacteria, viruses, and parasites which cause food poisoning. Freshness has no bearing on this fact; accordingly, cook meat thoroughly so the heat reaches the center before eating.
Liver and kidneys are probably the most widely available offal and are as simple to cook as a steak, but far less expensive. For a milder tasting offal, look for heart, sweetbreads or tripe. It isn't always easy to find brains, hearts, trotters and tails, either, as supermarkets rarely sell the more challenging cuts.
It emphasizes eating fruits, veggies, whole grains, beans, nuts, legumes, olive oil, and flavorful herbs and spices; fish and seafood at least a couple of times a week; and poultry, eggs, cheese and yogurt in moderation, while saving sweets and red meat for special occasions.
Lemons. Lemons have been widely regarded in the health industry as the world's healthiest food. The sour fruit is an alkalising powerfood; they have strong anti-inflammatory qualities and can even help to inhibit the growth of cancer cells.