Who is right and who is wrong? Both statements are correct. Pig liver does have its bright side and its dark side. Now that pig liver is like this, can we still eat pig liver?
The answer is of course yes, but we should pay attention to choice and intake.
As the detoxification organ of pigs, the pollutant pig liver may indeed contain more metal pollutants than other organs, but most of the pollutants will be metabolized by pigs and little remains in the liver. As long as we choose a regular shop when buying pig liver, pay attention to the bright red and fresh color of pig liver, and don't buy the liver of sick and dead pigs, which is not a big threat to our health. In addition, we should pay attention to carefully cleaning pig liver, and then cook it, so as not to let us consume too many harmful ingredients.
One more thing about cholesterol, pig liver is indeed a food with high cholesterol. Pig liver 100g contains 288g of cholesterol. Dietary guidelines recommend taking 300mg of cholesterol every day, but we ate 100g of pig liver, which almost exceeded the standard. This is not the case. The amount of cholesterol ingested in 300mg ≠ food, exogenous cholesterol, that is, the cholesterol ingested in food has little effect on the total cholesterol, accounting for about 30%, and the absorption will decrease with the intake, far less than the limit. Therefore, eating pig liver in moderation will not have any great influence on our cholesterol.
The content of vitamin A in pig liver is indeed a little high. If you eat too much, I'm afraid it will lead to excessive intake of vitamin A. Excessive vitamin A may cause visual impairment, bone pain and skin pain, and also affect the liver and brain. Excessive acute vitamin A may cause nausea, abdominal pain, irritability, lethargy, brain pressure and vomiting. Long-term overdose may cause loss of appetite, tortoise skin squabble, blurred vision, dizziness and vomiting, and sensitivity to sunlight. Therefore, don't eat pork liver too often and don't eat too much at a time. 20g~50g is appropriate, about 35 pieces of pig liver. If you fry a plate of liver and waist, don't cling to pig liver. Eat all the plates. Once or twice. No problem. Too much, this kind of discomfort may come out.