Liver and why we need liver

The liver is a vital organ in the human body, and it must be cared for through our diet and exercise.  

An animal’s liver, as a table food, is crazy loaded with nutrients and is one of the least popular menu items. Something has got to give.  

Humans’ liver functions 

Weighing in at about 3.1 pounds in adults, the liver is one of the largest organs in the body. The liver plays a central role in total body function. It converts the nutrients in our diets into substances that the body can use, stores these substances and supplies cells with them when needed. It also takes toxic substances and converts them into harmless substances or makes sure they are released from the body. The liver has many vital functions, including helping to digest food and process and distribute nutrients. A healthy liver is necessary for survival. Help your liver by limiting fatty foods, maintaining a healthy weight and if you drink alcohol, do it in moderation. 

Animals’ (or fowls’) liver for consumption  

Skip to the next paragraph if you order liver and onions or foie gras. If you do not, and would not, order animal liver of any kind, reconsider. Liver contains vitamins A, D, E, K, B12 and folic acid, and minerals such as copper and iron. These nutrients provide the body with tools to get rid of toxins to aid the function of your liver.  

If the thought of eating liver in the same way you would eat a steak is too unpalatable, try disguising it. According to the website Back to the Book Nutrition, when sneaking liver into recipes, the keys are:  

• Puree the liver first. Freeze the pureed meat in small portions for easy defrosting. 

• Add it to recipes that have lots of flavor on their own, like chili, lasagna or a dish that includes bacon, to help hide the texture and taste of liver.  

When served on its own, liver commonly comes with onions. Let’s agree that onions can mask the taste of anything.