Excessive liver consumption can aggravate problems such as gout and high cholesterol due to its high cholesterol content, as well as impair fetal development during pregnancy due to excess vitamin A.
In addition, the liver is the organ in charge of the treatment of toxins from drugs and heavy metals in food, which can cause the individual who consumes a lot of liver to eventually accumulate these bad substances in his body.
Better understand the 5 reasons to reduce consumption of this meat
The liver is responsible for cholesterol production in the body, so it contains about 6 times more cholesterol than an grilled steak, for example, so excessive consumption can cause problems such as high cholesterol, heart problems and overweight.
Thus, it is ideal to consume liver only once a week to avoid these complications.
The liver contains large amounts of vitamin A, which can cause malformations in the fetus if consumed in excess, especially during the first trimester of pregnancy, so pregnant women should avoid consuming liver and other animal organs, ingesting only small amounts if desire manifests. .
Because it is rich in proteins containing purines, a substance responsible for increasing uric acid in the body, the liver helps worsen gout symptoms, in these cases it is advised to avoid liver consumption altogether, even in small amounts. . See which foods are allowed and banned to reduce uric acid.
Because it is where toxins are filtered and removed from the body, the liver ends up storing many of these substances that are part of food or livestock, such as processed cereals, antibiotics, vaccines, grass pesticides, contaminated water, and hormones.
To avoid this problem, the liver should not be consumed more than once a week, preferably animals that have not been treated with antibiotics or hormones.
In addition to toxins, the liver also accumulates heavy metals that can contaminate and damage the body, such as mercury, lead, arsenic, and cadmium; these metals impair the functioning of organs such as the lungs and joints, and are mainly present in animals that grow near metal plants or chemicals.
To avoid this problem, we must seek to know the origin of the creation of the animal and prefer organic meats, where animals are raised in bulk in well-kept spaces and without the use of medicines.
In short, people who love the liver should buy it from organic producers and consume it at most once a week, thinking about a balanced diet rich in fruits and vegetables, which will provide antioxidants and help detoxify the body.
To make the best decision, discover the myths and truths about red and white meat.