Five Risks of Eating Liver for Anemia

Pig liver is a blood-supplementing food, rich in protein, glycogen, heparin, vitamins, and can regulate and improve the hematopoietic system function of anemia patients. It helps prevent iron-deficiency anemia and rickets.However, there are several "musts" to consider when consuming pig liver: We know that pig liver has a high cholesterol content.If consumed in excess, this can lead to arterial hardening and exacerbate cardiovascular diseases; therefore, patients with hypertension and coronary heart disease should consume it sparingly. Vitamin C is prone to oxidation and destruction, especially when encountering certain trace elements, which occur more rapidly. Pig liver contains a high level of copper, which can combine with vitamin C, rendering it ineffective. Thus, eating pig liver should not be combined with vitamin C intake.

The liver is the largest detoxifying organ in a pig's body, storing various toxic metabolic products and certain toxic substances from feed. These toxins are processed by the liver before being excreted through the kidneys via urine.

To remove these toxins, after purchasing pig liver, it should be rinsed under running water for 10 minutes and then soaked in water for 30 minutes before consumption. Common enzyme preparations include protease from stomach, pancreatic enzymes, amylase, and multi-enzyme tablets. The copper in the pig liver can form precipitates with enzyme protein and amino acid molecules' acidic groups, affecting drug efficacy.

Therefore, one should not take enzyme preparations when eating pig liver. Pig livers that are undercooked cannot kill certain bacteria or parasitic eggs; thus, pig liver must be cooked until it is thoroughly done to ensure safety.

Common enzyme preparations include pepsin, pancreatic enzymes, amylase, and multi-enzyme tablets. Therefore, eating pig liver should not be taken with enzyme-based medications.

Pig liver that is cooked for too short a time cannot kill certain bacteria and parasitic eggs present in the liver, so pig liver should not be stir-fried until it is overly tender.