Eating liver can aggravate some diseases: who should not eat it
Organ meat lovers rub their hands at the thought of liver. Although this dish is rich in many valuable nutrients, not everyone should eat it. Who is it bad for?
Liver - Health Benefits
Liver has its admirers and opponents. Properly prepared, it can really surprise even the most fastidious gourmet.
It is worth considering offal from poultry, beef, pork, lamb or veal in combination with fruits or fried onions. Moreover, the liver is a source of many valuable micro- and macroelements.
First of all, it is an excellent source of vitamins B and A, which are important for our nervous system and vision. It is also ideal in the fight against anemia, due to its high iron content.
Unfortunately, despite the fact that it is very useful, not everyone can use it.
Liver and harm – who shouldn’t eat it?
There have been some negative rumors about liver for a while. We were able to find a lot of information online because this food can dramatically increase bad cholesterol levels. As it turns out, this is not entirely true, but these offal are not recommended for everyone.
First of all, caution should be exercised by people with heart disease, atherosclerosis and those struggling with cardiovascular problems.
This product may also be dangerous for patients struggling with rheumatism, as it aggravates symptoms.
Liver and other offal should also be excluded from the diet of people suffering from gout. This is due to purines, i.e. organic chemical compounds that are converted into uric acid in the body.
Liver should also be consumed in very small quantities by pregnant women, as excess vitamin A is harmful to the fetus.
Previously, we reported on habits that can help eliminate dark circles under the eyes .
