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Health Benefits of Organ Meats or Why You Should Eat Offal


  • Health Benefits of Organ Meats or Why You Should Eat Offal

    Organ meats (offal) - internal organs of animals that are used for food. They are divided into 2 categories: having a value not lower than meat (liver, kidneys, tongue, heart), and being secondary products, "for the amateur" (stomachs, heads, lungs, ears, etc.)

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    Almost any organ meat is a source of useful substances. For example, the liver is recommended for use in blood diseases, and kidneys are a necessary product for problems with the genitourinary system.

    1. Beef liver

    Beef liver is one of organ meats that is actively used in cooking, including in the diet of athletes and in dietary nutrition. There are many ways to prepare the liver as an independent dish, and additions to side dishes. It is used in most cuisines of the world in boiled, baked, stewed and fried form.

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    Visually, the liver should look homogeneous and smooth. Depending on whether it is calves liver or beef liver, it differs somewhat in structure. In young animals, it is more tender and loose. Beef liver is liver from grown-up cows, and calves liver is liver from cows under one year age.

    The weight of beef liver ranges from 2 to 5 kg. A ready-to-sell product is manufactured by removing the bile ducts and bladder, large blood vessels, and lymph nodes. By the color of the product, you can determine the age: the darker the shade, the more adult the animal was.

    Composition and calorie content
    The liver consists of:
    water (70%);
    proteins (18%);
    fats (2-4%);
    carbohydrates (5%);
    amino acids: lysine, methionine, tryptophan, thiamine;
    vitamins: A, B1, B2, B6, B9, B12, C, D, E, K;
    magnesium, iron, sodium, zinc, calcium, potassium, selenium, phosphorus, copper, iodine, fluorine, chrome.
    The energy value (caloric content) of beef liver is 100-127 kcal per 100 grams.

    Health benefits of beef liver
    The health benefits of beef liver have been known for many centuries. Avicenna also recommended its juice to his patients to improve their vision. It was well known before our era the positive effect of the product on the blood composition.

    The positive effect on health is due to the chemical composition. This is a storehouse of vitamins, amino acids, and minerals, and they are very well absorbed. The concentration of vitamins B and ascorbic acid is very high.

    The content of heme iron allows recommending the product to people with anemia, violation of hemoglobin production. In addition, the content of copper and vitamin C allows it to be better absorbed.

    The main vitamin of beef liver is A, so the product itself is also called a depot for its storage. Regular consumption of dishes from this offal really helps to improve vision, the cardiovascular system, kidneys, and nervous system. Gradually improves the condition of nails and hair, the skin becomes smooth and healthy color.

    Vitamin B12, which is found only in animal products, is very important, and in the liver, its concentration is highest.
    The antioxidant thiamine protects the body from the harmful effects of alcohol and tobacco and improves brain function. Heparin and chromium increase blood clotting, so the liver is recommended for patients with thrombosis, atherosclerosis and other vascular diseases. Calcium, vitamins C and D strengthen the musculoskeletal system, facilitate the course of osteoporosis.
    The liver is useful for physical activity, as it increases endurance due to the content of keratin, which accelerates the course of metabolic processes. Folic acid (vitamin B9) strengthens the immune system, and in pregnant women contributes to the full development of the fetus.

    Beef liver on the keto diet
    In keto nutrition, beef liver is one of the most commonly used products. As can be seen from the above, it facilitates the course of many diseases and strengthens the immune system. It is also included in sports diets so that the body receives sufficient amounts of all trace elements and vitamins.

    The product is indispensable for weight normalization. There is even a separate liver diet that allows you to lose up to 8 kg per week when you are obese. This is due to the low-calorie content of the product and the simultaneous ability to cause a feeling of satiety. And the fact that this diet activates the metabolism, allows you to normalize metabolic processes: the body quickly removes toxic compounds, it gets rid of extra pounds.

    In the diet for weight loss, no more than 100 grams of boiled or fried liver is consumed per meal, accompanied by a garnish of vegetables. This amount allows you to satisfy your hunger, but at the same time provides the necessary amount of protein to provide the body with building material for muscles, mucous membranes and any covers.

    How to cook the liver properly
    The natural taste of the liver is bitter, there is a characteristic shade. You can get rid of it if you soak the product in milk (2 hours).

    The peculiarity of the structure is that during cooking, moisture is lost, the liver becomes rigid, but after that, it absorbs fat perfectly, which affects the preparation of tender pates and fillings from mixed products. In order to preserve more useful substances during frying, it is recommended to salt the liver at the end of cooking.

    The benefits of beef liver for human health are invaluable, and with skillful cooking, it also turns into an incredibly delicious product that is highly valued even by gourmets.

    Energy value
    100 g of the product contains Proteins, g Fat, g Carbohydrates, g Calories, kcal
    Beef liver 17,90 3,70 0,00 105,00
    100 g of the product contains A, mg B1, mg B2, mg PP, mg C, mg Carotene, mg
    Beef liver 8,20 0,30 2,19 9,00 33,00 1,00
    100 g of the product contains Sodium, mg Potassium, mg Calcium, mg Magnesium,
    Phosphorus, mg Iron,
    Beef liver 104,00 277,00 9,00 18,00 314,00 6,90

    2. Beef kidneys

    Beef kidneys are organ meat of the first category, having a brownish or red-brown tint. Externally, the surface looks smooth and shiny, but there are deep furrows that divide the organ into numerous rounded lobes.

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    In the untreated state, the surface of the kidney is covered with fat, a network of vessels and a white film. Before the sale, all this is carefully cleaned off. The weight of the product prepared for sale is about 0.5-1 kg. When choosing beef kidneys, first of all, you should pay attention to the uniformity of color. If there are pronounced spots, this indicates incorrect or too long storage.

    Beef Kidney Composition
    It includes the following components:
    water (79%);
    proteins (15%);
    fat (3%).
    carbohydrates (2%), ash, saturated fatty acid, extractives, pantothenic acid, amino acid, vitamins: A, B1, B2, B9, C, D, E, K, PP; magnesium, molybdenum, iron, calcium, sodium, zinc, cobalt, potassium, selenium, sulfur, iodine, phosphorus, copper.
    The energy value (caloric content) of beef kidneys is 86 kcal per 100 grams of the product.

    Health benefits of beef kidneys
    Although the composition of beef kidneys does not differ much from that of beef liver, beef kidneys nevertheless have significantly lower caloric content. Many housewives unfairly ignore this organ meat. The reason lies in the specific smell, which is explained by the direct function of the organ.

    Fortunately, you can get rid of the smell. To do this, it is enough to soak the liver for at least 30 minutes in water before cooking (preferably for two-three hours). The effect will increase if you add a little vinegar. In particularly complex "aromatic" cases, you need to bring the product to a boil several times.

    Beef kidneys contain water-soluble vitamins of group B, vitamins A, C, PP and E. Regular consumption leads to the strengthening of the immune system, normalization of the cardiovascular system. The concentration of calcium, sodium, phosphorus, iodine, and potassium is large enough that one serving can replace a multivitamin complex. There is also enough iron in the product, although less than in beef liver.

    Kidneys are one of the few organ meats that contain selenium in free form, the concentration is quite large, 240 micrograms per 100 grams of the product. This element has a positive effect on the functioning of the thyroid gland, normalizes the production of many hormones, primarily thyrocalcitonin, thyroxine, triiodothyronine.

    These hormones normalize the flow of metabolic processes. The keto diet, which includes kidneys, protects the body from the development of cancer cells due to the content of selenium. Another ability of the element is to cleanse the body of toxins and products of biological decay.

    Beef kidneys with regular use normalize the work of the gastrointestinal tract and the entire digestive system. It has a restorative effect on the walls of blood vessels, which in turn normalizes the functioning of the cardiovascular system. There is an improvement in regeneration and recovery processes, and the growth process is accelerated in children and adolescents.

    The presence of amino acids and various enzymes has a positive effect on the state of the nervous system, provides regeneration of myelin fibers and restoration of nerve cells.

    Kidneys are very popular with the keto diet. This organ meat has very low-calorie content. It is enough to replace other products with dishes from kidneys to get an identical level of saturation, but at the same time gradually lose a few pounds a week.

    How to cook beef kidneys
    The cooking process itself also requires skill, since overcooked kidneys quickly become very hard, which makes chewing uncomfortable. To avoid this, it is recommended to cut the products into slices (but not very thin), while removing all remaining vessels and tubes if possible. Time-bound cooking and steaming allow you to get rid of the unpleasant smell and specific taste, get a tender and juicy dish.

    Cooks recommend never mixing kidneys with other meat products again because of their taste.
    The most widely used methods of cooking, such as cooking, frying, baking, stewing. If the kidneys are cooked, the procedure is best performed in three stages, this is again done in order to eliminate the unpleasant smell and taste. The first two steps are to bring the by-product to a boil and drain the water. The third water is no longer drained but is allowed to boil for 1-1. 5 hours.

    Beef kidneys are used in first and second dishes. Kidneys can be included in the gravy to garnishes.

    Beef kidneys are not a frequent guest in the kitchen, as it requires a special approach when cooking. But when all the conditions are met, the table gets a fragrant and very useful dish with unique taste properties.
    Energy value
    100 g of the product contains Proteins, g Fat, g Carbohydrates, g Calories, kcal
    Beef liver 15,20 2,80 0,00 86,00
    100 g of the product contains A, mg B1, mg B2, mg PP, mg C, mg Carotene, mg
    Beef liver 0,23 0,39 1,80 5,70 10,00 0,00
    100 g of the product contains Sodium, mg Potassium, mg Calcium, mg Magnesium,
    Phosphorus, mg Iron,
    Beef liver 218,00 237,00 13,00 18,00 239,00 6,00

    3.Goose liver (foie gras)
    Goose liver is a kind of delicacy. Geese are not the most common poultry, and goose liver alone, which mass is several percents of the mass of the goose, weighs very little. Accordingly, one serving of the famous foie gras requires at least one goose. This makes this dish quite exclusive.

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    However, gourmets are willing to pay: it is important that they get the same taste at the table that is valued in the homeland of foie gras-in the North of France. And they think about the useful properties of goose liver and its composition in the last place.

    Chemical composition of goose liver
    The caloric content of goose liver is quite high and is approximately 412 kcal per 100 grams of the product. Of these, the amount of energy from fat reaches 351 kcal. And in general, the composition of goose liver is very fatty. It contains at least 39% fat, and 150 grams of goose liver is enough for an adult to fully cover the need for fat for the whole day. Goose liver contains less protein-about 15%, and no carbohydrates at all.

    In addition to the abundance of fats and proteins, goose liver contains a large number of vitamins — vitamins B, vitamin A, biotin, polyunsaturated fatty acids. Vitamins in the liver of a goose are represented in larger quantities than in most plant foods. However, the latter is much more affordable than a goose liver.

    Initially, the term "foie gras" really meant a goose liver. Moreover, this term meant not an ordinary liver, but a deformed and overgrown one caused by the bird's obesity.

    However, as soon as the popularity of the famous goose liver dish went far beyond the borders of Northern France, the geese themselves were not enough to meet the demand. After all, the goose is a bird that is quite demanding for the conditions of detention. And it grows slowly.

    But enterprising French discovered that the liver of overfed and fattened ducks does not differ in taste and quality from that of geese. As a result, geese quickly lost their monopoly as producers of raw materials for foie gras: today, more than 90% of the world's foie gras is produced from the liver of ducks. It turns out to be just as fat and tasty as goose after proper fattening of the bird.
    By the way, foie gras fats heal the body.

    French paradox or health benefits of goose liver.
    This unusual property of supporting the human body was discovered by scientists: the French, who regularly consume very fatty foie gras, rarely have atherosclerosis. Moreover, despite the generally harmful diet, there is an amazing number of centenarians among the inhabitants of Northern France. And this is when the whole world blames all diseases and increased mortality on fat.

    The cause of the "French paradox", as it is called by scientists, is goose liver (foie gras). The fact is that the main part of the fat that is part of goose liver is present in the form of polyunsaturated fatty acids. Thanks to these acids, the benefits of goose liver are manifested in the fact that they lower the level of cholesterol in the blood and work as vitamins-improve blood circulation, increase tone and stimulate brain activity.

    4. Chicken liver
    Chemical composition
    Chicken liver contains a set of valuable components that are very useful for human health. It is characterized by rich chemical composition. It consists of protein, fat, and a small (about 1%) proportion of carbohydrates. The chemical composition of chicken liver includes a large amount of folic acid, which is necessary for the normal development of organs and tissue regeneration. Folic acid is absolutely necessary during pregnancy for the normal development of the fetus.

    Click image for larger version  Name:	Chicken_liver_keto-min.jpg Views:	0 Size:	14.9 KB ID:	371The composition of chicken liver also contains a significant amount of vitamin A, so regular use of it in food has a very favorable effect on vision, as well as on the condition of the skin and hair. Chicken liver contains vitamins B, in particular, B12, as well as ascorbic acid and vitamin PP.

    The chemical composition of chicken liver is characterized by a wide variety of mineral elements. First, it should be noted that chicken liver contains iron and copper forms that are easily digestible by the human body.

    Therefore, the use of the liver, and offal in general, is very useful for improving the blood composition and increasing the level of hemoglobin. It contains potassium and calcium salts, magnesium, sodium, phosphorus, cobalt, molybdenum, manganese, chromium and zinc.

    Health benefits of chicken liver
    The benefits of chicken liver for maintaining the body's health are undeniable. The chemical composition of chicken liver with a rich set of vitamins and mineral elements strengthens the immune system, maintains the balance of vitamins and minerals, helps with fatigue and loss of strength.

    Chicken liver is recommended to use for rapid recovery of the body after suffering from diseases, with chronic fatigue syndrome. Useful properties of chicken liver are used for endocrine disorders and diabetes.
    The caloric content of chicken liver is about 140 kcal per 100 grams of the product.

    Use in cooking
    Chicken liver is widely used for cooking various dishes, mainly a variety of pates, rolls and cold appetizers. It can be fried, boiled, baked, used for making salads, pie fillings, and so on.

    5.Chicken hearts
    Chicken hearts-a favorite ingredient of many chefs and housewives. Many dishes can be prepared with the addition of this, though ordinary, but rather refined offal. However, in addition to good taste and combination with a variety of products, chicken hearts can boast of a large number of health benefits.

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    Health benefits of chicken hearts
    The chicken heart is one of the smallest offal used on its own. The average heart weighs about 30 grams and reaches a length of about 4 centimeters. It would seem, how useful can such a tiny piece of meat be? It turns out that the benefits of chicken hearts are enough.

    The chemical composition of chicken hearts is quite nutritious: 100 grams of hearts (4 pieces) contain 15.8 grams of protein, 10.8 grams of fat and 0.8 grams of carbohydrates. For athletes who are passionate about gaining muscle mass, this is one of the best products.

    The caloric content of chicken hearts (per 100 grams - 4 pieces) is about 160 kcal — two times less than that of dietary muesli. For many models, this lunch may seem like a gift from heaven.

    Well, in addition, chicken hearts contain a large number of vitamins and minerals. Among them:
    1. B vitamins-B1, B2, B5, B6, B9, B12, of which B12 is not contained in plant products and can only enter our body with meat food. All together, these vitamins in chicken hearts regulate the metabolism of almost all substances in the body and normalize the production of various hormones and enzymes.

    2. Vitamin A supports the immune system, vision, and good bone health. Of all the natural sources of this vitamin, offal is the richest.

    3. Vitamin PP or nicotinic acid, the lack of which in the body leads to the most terrible dermatological disease — pellagra. And in general, the benefit of vitamin PP is that it helps to normalize blood circulation and many energy reactions in the body.

    4. Potassium, necessary for the normal functioning of the nervous system.

    5. Phosphorus, an essential component of the skeleton and connective tissue.

    6. Iron, magnesium, and copper, which are useful for improving the blood condition: the level of hemoglobin increases, oxygen exchange is intensified, and blood regeneration occurs faster.
    It is not surprising that healthy chicken hearts are included in the diet of those people who suffer from anemia or various metabolic disorders. Due to its dietetic nature, this product does not cause adverse reactions, but at the same time contributes to rapid recovery from illness, rapid healing of wounds and elimination of inflammation.

    The culinary and nutritional properties of chicken hearts deteriorate greatly when frozen. Therefore, for use with benefits, you should only buy a chilled product. To choose the right chicken hearts, pay attention to the color: brown or blue ones are definitely not fresh and could be frozen several times. Fresh ones have a rich red color, almost indistinguishable from the color of blood.

    By the way, when cooking chicken hearts, the blood from them should be removed. It usually thickens inside the offal, and each heart must be cut before cooking to get to the clot.

    And then you are not limited by anything. They go well with a huge number of products, are great for making soups and stews, and can even be prepared as a separate dish. So take any recipe you like and please yourself and your family by cooking a delicious and healthy dish!

    6. Beef tongue
    Beef tongue is valuable organ meat of the first category, the weight of which is 0.2-2.5 kg. In fact, it is a solid muscle with a rough shell. Traditionally, it is boiled, smoked or salted.

    The product is both an independent dish and a component of hot and cold dishes, salads in dozens of cuisines of the world, including Chinese, Brazilian. Beef tongue is considered a delicacy due to its unusual taste and delicate structure. Often this meat is included in protein diets.

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    Beef tongue is of industrial importance, it is used in the manufacture of ham, sausages, smoked products, canned meat. It goes well with a lot of seasonings.

    Composition and calorie content
    The composition of beef tongue includes the following components:
    water (70%);
    proteins (13%);
    fats (13%);
    carbohydrates (2%);
    extractives, vitamins: B1, B2, B3, B6, B12, E, PP; magnesium, iron, calcium, sodium, copper, phosphorus,
    chrome, molybdenum, iodine, sulfur, cobalt, potassium, manganese, zinc.
    The cholesterol content in beef tongue is minimal-150 mg per 100 grams, which makes the product dietary.
    The caloric content of beef tongue is 173 kcal per 100 g.

    Health benefits of beef tongue
    Eating even 100 grams of beef tongue satisfies 9% of the daily caloric requirement, fully covers the need for vitamin B12, and helps normalize fat and carbohydrate metabolism. With the same portion, the need for zinc is met by 40%, the level of cholesterol obtained is reduced in comparison with the use of other meat products, and the portion itself has a positive effect on the skin's ability to regenerate.

    Thanks to zinc, wounds heal faster and the condition of the skin improves. The supply of vitamins B is replenished, which improves the condition of hair and skin, they visually look more healthy and young. Beef tongue covers 30% of the need for vitamin PP, which helps fight migraines and insomnia.

    The product is an integral part of many diets, it is recommended for children. Beef tongue is useful during pregnancy and feeding. It helps fight diseases of patients with anemia, people with gastrointestinal problems, including peptic ulcer diseases.
    This is due to the fact that there is no connective tissue in the tongue, so the fibers are easily digested and absorbed by the body. Due to this, putrefactive processes in the intestine do not occur, and the risk of rectal cancer is reduced.

    Because of its low cholesterol level and ability to bind and remove cholesterol from the human body, beef tongue is useful for cardiovascular diseases.

    As a dietary product, it is recommended only in boiled form and without spices. When recovering from surgery, this meat allows you to quickly return to a normal lifestyle, as it improves tissue regeneration and restores the number of blood cells faster.

    With regular use, the immune system is strengthened. The useful properties of beef tongue are of great importance for people with diabetes since it contributes to the active production of insulin due to the high concentration of zinc.

    For healthy people, regular use of beef tongue helps to feel more cheerful and maintain a normal level of vitamin and mineral balance.

    How to cook beef tongue
    If we are talking about cooking beef tongue at home, then in the vast majority of cases, it is boiled and served to the table in a chilled form. The meat is processed properly, it becomes very tender and soft. It is not uncommon to make jellied dishes and soups with the tongue.

    Another common method of cooking is stewing, with cream, sour cream and wine added to give the fibers a more exotic and delicate taste. Traditional seasonings are bay leaf, pepper, and cloves. They give the meat a delicate flavor and spice.

    A popular question for housewives is how much to cook beef tongue? The optimal boiling time is 3-4 hours and depends on the size and weight of the product. A sign of readiness is that the tip of the tongue is easily pierced with a knife.

    Lower beef tongue into boiling water. If it is intended to be used for dietary purposes, the product is removed after 5 minutes, and the skin is removed from it. Then it is put back into the water and simmered.

    As an independent dish, it is served chilled and sliced. It is a great addition to side dishes. Also, a sliced tongue can be filled with its own broth mixed with gelatin (it is possible to add carrots and parsley), put in the refrigerator until solidified. This is how to make aspic from beef tongue - an easy and healthy diet dish.
    Beef tongue is a nutritious and delicious product that is pleasant to serve with any meal.

    7. Chicken gizzards
    Сhicken gizzards are very much loved by chefs all over the world. It's all about the undoubted benefits of this organ meat, its excellent taste, and nutritional qualities, as well as its good compatibility with other products and side dishes.

    Chicken gizzards are obtained when cutting the carcasses of chickens, they belong to the category of offal, along with chicken livers or hearts. Chicken gizzards look like four tight coils of muscle, crossed and directed in different directions. Therefore, without careful cooking, chicken gizzards will be harsh.

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    The chemical composition of gizzards is similar to that of other poultry offal. They consist of protein, some fat, water, and a very small (less than 1 %) amount of carbohydrates. The main useful properties of gizzards are due to the fact that their composition contains a large amount of iron and folic acid.

    Folic acid is an essential element for tissue regeneration and organ development, so products containing folic acid are recommended to be included in the diet of pregnant and lactating women. Therefore, chicken gizzards are useful during pregnancy.

    Iron, contained in chicken gizzards, has a beneficial effect on the blood, increases the level of hemoglobin, has healing and strengthening properties for the entire body as a whole. In addition to iron and folic acid, chicken gizzards contain vitamin A, thiamine, niacin and riboflavin, related to vitamins B, potassium, phosphorus, sodium, zinc, magnesium, cobalt, manganese, and copper.
    Chicken gizzards are also an important raw material in the production technology of some types of cheese. From chicken gizzards, you can get a substance called chicken pepsin, which, in turn, can be used instead of the active enzyme in cheese making.

    How to cook chicken gizzards
    Cook them as well as other organ meats. Before cooking, you should thoroughly wash, clean chicken gizzards and then you can process in various ways-fry, stew, boil, grind into minced meat and use as a filling for baking or dumplings, add to soups, salads, and so on.
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      The very concept of "immunity" was born in the 19th century thanks to the French microbiologist Louis Pasteur and the Russian scientist I. Mechnikov.

      At first, however, immunity was understood as the body's immunity to infectious diseases.

      But already from the middle of the 20th century, as a result of research work, it was proved that immunity protects the body not only from microbes but also from any other genetically foreign
      02-04-2021, 09:20 AM
    • A History of the Study of Life Extension Products
      by David Glick

      Life extension is a problem of all times and peoples.

      In evolution, this problem appears namely in humans. Realizing the immortality of living nature due to the reproduction of mortal organisms and possessing the instinct of self-preservation and survival, man has always tried to resolve this contradiction between life and death.

      Mankind in all epochs has shown a heightened interest in the means of preserving youth, health, and achieving
      02-01-2021, 05:04 PM
    • What Fruits Can I Eat on the Keto Diet?
      by Antony Convey

      Let's take a look at the most painful keto question - can we eat fruit on the ketogenic diet?

      On keto, we avoid fruits and allow ourselves a small amount of berries. No keto rule raises so many questions and protests. “Fruits are vitamins! We have eaten them from time immemorial!

      What about antioxidants, flavonoids, and other beneficial substances? Microbiota! What does it eat? " - beginners are lost. “Fruits contain fructose, and fructose
      02-01-2021, 02:55 PM



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