Here's something you might be interested in.
Ask a Hipster — Advice you didn't know you needed
Big Screen — Movie commentary
Blurt — Music's inside track
Booze News — San Diego spirits
Classical Music — Immortal beauty
Classifieds — Free and easy
Cover Stories — Front-page features
Drinks All Around — Bartenders' drink recipes
Excerpts — Literary and spiritual excerpts
Feast! — Food & drink reviews
Feature Stories — Local news & stories
Fishing Report — What’s getting hooked from ship and shore
From the Archives — Spotlight on the past
Golden Dreams — Talk of the town
The Gonzo Report — Making the musical scene, or at least reporting from it
Letters — Our inbox
Movies@Home — Local movie buffs share favorites
Movie Reviews — Our critics' picks and pans
Musician Interviews — Up close with local artists
Neighborhood News from Stringers — Hyperlocal news
News Ticker — News & politics
Obermeyer — San Diego politics illustrated
Outdoors — Weekly changes in flora and fauna
Overheard in San Diego — Eavesdropping illustrated
Poetry — The old and the new
Reader Travel — Travel section built by travelers
Reading — The hunt for intellectuals
Roam-O-Rama — SoCal's best hiking/biking trails
San Diego Beer — Inside San Diego suds
SD on the QT — Almost factual news
Sheep and Goats — Places of worship
Special Issues — The best of
Street Style — San Diego streets have style
Surf Diego — Real stories from those braving the waves
Theater — On stage in San Diego this week
Tin Fork — Silver spoon alternative
Under the Radar — Matt Potter's undercover work
Unforgettable — Long-ago San Diego
Unreal Estate — San Diego's priciest pads
Your Week — Daily event picks
Why don't people get ill from eating liver, an organ full of poisons?
MA:
I was enjoying a hefty helping of liver and onions the other day, and I began to wonder how people can safely eat that organ. I know the human liver filters out poisons from our system. I would assume cow and chicken livers do the same thing. So why don't people get ill from eating an organ full of poisons?
-- L, chowing down
Gunk that goes through the liver doesn't hang around there too long. The liver is a hard-working processor of blood and producer of bile to aid digestion. What it stores are vitamins and minerals, especially iron, which is why it got its healthful rep in the first place. But if you scan USDA inspection reports for cattle they've sampled at slaughter, you'll see that traces of antibiotics and other chemical enhancements fed to cows can end up in their tissue, and levels in the liver are usually higher than levels in muscle. So if you're spooked by that kind of thing, cow's feet with onions would probably be a better choice than liver and onions.
Here's something you might be interested in.
Why don't people get ill from eating liver, an organ full of poisons?
Why don't people get ill from eating liver, an organ full of poisons?
MA:
I was enjoying a hefty helping of liver and onions the other day, and I began to wonder how people can safely eat that organ. I know the human liver filters out poisons from our system. I would assume cow and chicken livers do the same thing. So why don't people get ill from eating an organ full of poisons?
-- L, chowing down
Gunk that goes through the liver doesn't hang around there too long. The liver is a hard-working processor of blood and producer of bile to aid digestion. What it stores are vitamins and minerals, especially iron, which is why it got its healthful rep in the first place. But if you scan USDA inspection reports for cattle they've sampled at slaughter, you'll see that traces of antibiotics and other chemical enhancements fed to cows can end up in their tissue, and levels in the liver are usually higher than levels in muscle. So if you're spooked by that kind of thing, cow's feet with onions would probably be a better choice than liver and onions.
Comments