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Healthcare

Five reasons to eat liver

Organ meats such as liver are not associated with anything healthy and valuable. In addition, the reluctance taken from childhood makes the liver often treated as a product of a lower category, and even cheap substitute for meat. Meanwhile, the situation looks different, the liver not only can, but even should find its place in the diet of active people. Do you want to know why? Below are the five most important reasons. 

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In just a hundred gram portion of chicken liver, there is almost 10mg of iron, which is up to twenty times more than in chicken breast! As a reminder, the daily requirement for this element is 12 mg in men and 18 mg in women. Usually, men do not have problems to provide the right amount of this element, but in the case of women it is difficult to cover the requirements of the system, especially in the case of high physical activity, which additionally increases the demand for this element. Including liver in the diet is a great way to solve this problem. 

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Zinc is an element necessary for the proper functioning of the human body, its adequate supply is necessary, among other things, to maintain the immune system in good condition, as well as ensure appropriate conditions for the synthesis of androgens such as testosterone. In the hundred-gram portion of liver there is over 3.5mg of this element, which allows covering about 30% of daily adult’s needs.

Poultry liver provides a powerful dose of a group B vitamins, especially cobalamin (vitamin B12), riboflavin (vitamin B2) and niacin (vitamin B3). Vitamins from group B participate in the transformation of carbohydrates, fats and proteins, they are necessary for the proper course of energy processes. The body needs them for effective repair of micro-damage to muscle fibers. Physically active people may have an increased need for these vitamins and should place a generous diet of their sources, such as liver. 

Perhaps some will find this surprising, but chicken liver both in terms of protein content and its quality is similar to such a popular chicken breast. In a hundred gram portion of liver is about 19g of high biological value protein, which in comparison to meat proteins is characterized by only slightly lower content of sulfur amino acids. For a more complete picture of the situation, it is worth noting that the pancreatic liver aminogram is more favorable than the quark aminogram … more 

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You can read also: What is healthy lifestyle?

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Healthcare

“Best to eat BEFORE” and “eat TO” – How to read expiration dates on packages?

What should be on the packaging and how to read the expiration dates on the labels?” What’s the difference between the terms “best to eat” and “eat to”? It’s good to know that food labeling is determined by the relevant European Union regulations.

Every food producer has the obligation to inform the end consumer about the durability of a given food product, how it is stored and how to prepare for safe consumption.” This obligation results from Regulation 1169/2011 of the European Parliament and of the European Council of October 25, 2011. It is important for the consumer the ability to understand the information given on the labels of food products so that their consumption is safe for health.

 

The durability of a food product is determined by many factors, including chemical composition, microflora, packaging method, specific storage conditions, and two different terms on product packaging.

 

“Please eat until …” – the so-called shelf life date The indicated date specifies the date after which the food product is unusable and therefore can not be consumed.This term can usually be found on the least durable meat products. , ready-to-eat food, chilled ready-to-eat food, milk or non-sterilized milk products. “Best before …” or “The best before the end …” – the so-called date of minimum durability, to which the product is stored correctly retains its properties Manufacturers do not have to indicate the date of minimum durability of products such as fresh fruit and vegetables, salt, solid sugar, vinegar, bakery and confectionery products, beverages with an alcoholic strength of 10% by volume and more.

 

Why do we store meat on the upper shelves and eggs in the fridge door?

If necessary, the label of the food product should contain information about its correct storage, so as to preserve its safety and health quality – color, taste, smell and nutritional value. Products that require refrigeration storage should be kept in the fridge – remembering However, the temperature in the fridge varies depending on the specific place, for example, raw meat and fish require lower temperatures, so it is worth placing them at the lowest level, milk, dairy products, meats, butter, and all products that, according to Manufacturer’s declaration should be kept in the fridge after opening, it should be stored on its middle or upper shelves, and in the bottom drawer of the fridge – vegetables and fruits. Eggs require little cooling, hence they are usually stored on the fridge door, and frozen food for obvious reasons goes to the freezerOther products for which the manufacturer did not specify special storage conditions should be placed outside the refrigerator – however in a relatively cold (optimally + 18 ° C), dry and dark place.If you purchase a product that has been vacuum packed or using packaging gases, it is worth paying attention to the tightness of the packaging.This type of packaging is designed to extend the shelf life of the food, and the shelf-life date in this case applies when the packaging is intact.For your own safety, the consumer should not buy products with damaged packaging.