Nutritionist Tatyana Solntseva: from the point of view of dietetics, offal is more valuable than meat dishes.
Doctor Solntseva advised eating offal, noting that they are filled with nutrients in a more concentrated form (compared to meat).
“Numerous studies of the chemical composition of offal have shown that many of them contain much more useful compounds than muscle meat,” she said in a conversation with AiF.
Solntseva drew attention to the fact that offal contains complete protein, minerals in the form of iron, copper, phosphorus, magnesium, zinc, manganese, selenium, as well as many B vitamins. Offal is also a rich source of biologically active substances, including L-carnitine, glutathione, creatine, carnosine, coenzyme Q10. The nutritionist added that many people take these substances as dietary supplements, while offal effectively provides the body with them, costing much less.
The specialist said that it is useful to eat them to prevent age-related cognitive decline and prevent degenerative brain diseases. This property of offal is due to the high content of vitamin B12. Beef or lamb liver and kidneys have a particularly significant concentration of it.
In addition, eating offal is a good way to prevent iron deficiency and associated anemia. In particular, there is a lot of iron in the liver and tongue.
“You shouldn't believe the claims that the liver accumulates harmful substances from the entire body. Yes, the liver is a kind of biochemical factory, but it doesn't have any “storage rooms” where harmful substances accumulate. The liver breaks them down and removes them,” the expert stated.
Earlier, the MedikForum.ru portal wrote that even people with diabetes benefit from eating potatoes, as doctor Nuria Dianova explained.
Important! The information is provided for reference purposes. Ask a specialist about contraindications and side effects and do not self-medicate under any circumstances. At the first signs of illness, consult a doctor.
Tatyana Solntseva Healthy lifestyle nutritionist, PhD in medicine, research fellow at the Laboratory of Immunology, Federal Research Center for Nutrition and Biotechnology