Can gout patients eat pork liver How to choose pork liver
Pork liver, a kind of pork liver as a raw material cooked, is a common folk delicious and nutritious food. Pork liver can be combined with many ingredients to form a variety of unique soups, such as: chrysanthemum pork liver soup, He Shou Wu pork liver soup, spinach pork liver soup, tomato pork liver soup, wolfberry pork liver soup, tofu pork liver soup and so on are all delicious and health care in one of the soups. Can gout patients eat pork liver? The relevant knowledge is introduced below!
Can people with gout eat pork liver?
This is due to the high purine content in pig offal and other animal offal, which is not conducive to relieving gout patients or even aggravating the condition. Gout is a group of metabolic diseases caused by disorders of purine metabolism, including hyperuricemia, recurrent acute arthritis, gouty deposition, gouty chronic arthritis, and gouty nephropathy.
The onset of gout is usually sudden, with a common midnight foot pain like a knife, and obvious swelling and heat pain in the soft tissues around the joints, which lasts for a few days and decreases, with intermittent episodes and attacks after months or years. If gout is not effectively controlled, it can lead to hyperlipidemia, high blood pressure, diabetes, coronary heart disease, etc. Severe renal insufficiency anduremiaIt can happen.
What is the nutritional value of pork liver?
Pork liver contains a variety of nutrients, such as vitamin A and trace elements iron, zinc, copper, especially the content of vitamin A, which is much higher than that of milk, eggs, meat, fish and other foods. Eating pork liver can prevent dry eyes and fatigue, and keep vision normal; It can be used for skin care and beauty, keeping the skin rosy and shiny; It can also enhance human immunity, anti-cancer and anti-oxidation, and delay aging.
What are the dangers of eating too much pork liver?
Animal liver is an important detoxification and metabolic organ in the animal's body. Pig liver can be described as the largest "detoxifier" and poison "transfer station" in the pig body, and the toxic and harmful substances entering the body, such as heavy metals, veterinary drugs, pesticides, etc., are metabolized, transformed, detoxified and excreted in the liver. When liver function decreases or when there is a high intake of toxic and harmful substances, the liver accumulates these harmful substances.
The content of heavy metals cadmium and lead in pig liver is high, which are 0.149 mg/kg and 0.703 mg/kg, respectively, which exceed China's food hygiene standards and should not be eaten more. In addition to heavy metals, pig livers also tend to have higher veterinary drug residues. In addition, pork liver is also high in cholesterol. In short, eating a lot of pork liver for the so-called "eye-catching" effect is not the best choice.
How to choose a good pork liver?
1. There are many different types of pork liver, such as the better ones are powder liver and face liver, the middle grade is hemp liver and stone liver, and the inferior ones are irrigated pig liver and sick and dead pig liver, like the texture is more tender and soft, and it can be inserted into the cutting place by pressing it hard, and it is very tender and delicious after cooking.
2. There will be some white nets for hemp liver, and there is no dough liver when you touch the incision, and the powdered liver is so soft and tender, and there may be a situation where it cannot be chewed after it is cooked.
3. The color of the stone liver is relatively dark, and it is also relatively hard, and some are not easy to insert when pressed by hand, and you also need to chew more when eating.
4. The color of the dead pig's liver is generally purple-red, and there may be some blood flowing out after it is cut, or there are some pus blisters, although there is no trace, but there is no too fresh taste after cooking, and it may also lead to bacterial infection.
5. When the pork liver is pressed with fingers, there will be sinking, and there will be water overflowing after cutting, and the taste is relatively poor after cooking, and the harm to health is also very great. Therefore, pork liver belongs to animal offal, and it contains a lot of purines, so it is definitely not recommended for gout patients.