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8 Health Benefits of Chicken Livers You Should Know

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Myth 2 – Liver should not be consumed during pregnancy.
It is a myth that Vitamin A toxicity can cause congenital disabilities. But it is apt only if synthetic Vitamin A in the form of Vitamin pills is consumed. The Liver is a super food for pregnant women. It should be included in preconception and prenatal diet. The vitamins in the liver are critical for baby’s development. It is recommended that the mother consumes at least 3-4 ounce serving of chicken liver one to two times a week.Thus, in a nutshell, Chicken Liver should be consumed as it offers:

  • High-quality protein
  • Natural Vitamin-A
  • All types if B Vitamins in abundance, especially vitamin B12
  • Wholesome Folic acid
  • A high quantity of iron
  • Trace elements like copper, zinc and chromium
  • Anti-fatigue factor (unidentified)
  • CoQ10 – a nutrient important for cardiovascular function
  • A good source of purines, nitrogen-containing compounds that act as precursors for DNA and RNA

But, remember that you cautiously need to select the raw Chicken Liver source. Choose the organ meats from the organically raised and grass-fed animals as there is a negligible chance that it might contain pesticides, hormones or other antibiotic residues. Secondly, select the liver of a young animal; check that it is not pale, slimy, and full of odour or with dry patches. Before cooking first rinse it and pat dry with a damp cloth. Then get rid of all the veins, ducts and connective tissues or ask your butcher to do it for you. While preparing make sure that the Liver is cooked till it is light pink in colour – overcooked liver tends to get hard and the undercooked one is not good for health.

Eat well. Stay healthy!

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