How to thoroughly detoxify pig liver

The most thorough method to detoxify pig liver is to soak it thoroughly and cook it at high temperatures. Pig liver may contain harmful substances such as heavy metals and drug residues, which can be effectively reduced by rinsing with running water, soaking in white vinegar or milk, blanching, and thorough cooking. Pig liver, as an animal organ, may accumulate heavy metals and antibiotic residues during metabolic processes. Rinsing with running water can remove surface blood and some impurities. It is recommended to rub repeatedly under flowing water for 3-5 minutes. Soaking pig liver in white vinegar or milk is the process of breaking down toxins in an acidic environment. After slicing pig liver and soaking for 30 minutes, the ratio of vinegar to water is about 1:5. The milk protein in milk can adsorb some fat soluble toxins. Boil in cold water for 2 minutes when blanching, which can promote the precipitation of residues. After blanching, rinse again. High temperature cooking requires a center temperature of 70 degrees Celsius or above for 2 minutes, which can be achieved through stir frying or stewing. Special populations such as pregnant women and children should control their food intake, not exceeding 100 grams per week.

Some pig livers with poor breeding environments may pose higher risks, and it is recommended to purchase quarantine qualified products through legitimate channels. The probability of excessive heavy metals in the liver of wild or scattered pig pigs is high, and it should be avoided from consumption. Pig liver with black color and abnormal odor should be discarded immediately. Liver related foods should not be consumed in large quantities for a long time, and patients with chronic liver disease need to be more cautious. When cooking, pairing vegetables rich in vitamin C such as green peppers and broccoli can help reduce the potential harm of nitrite.

It is recommended to consume pig liver no more than 3 times a month, with 50-100 grams per time. It can be paired with high fiber vegetables such as spinach and celery to promote metabolism and avoid increasing liver burden when consumed with high-fat foods. Special populations are advised to consult a nutritionist before consumption, and seek medical attention promptly if experiencing discomfort symptoms such as diarrhea and rash. When purchasing, pay attention to the liver's bright red color, smooth surface without nodules, and refrigerated storage for no more than 24 hours to ensure safety.