Pork Liver
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Animals, Birds and Meat
Pork Liver
Latin:
Origin:
The liver of the animal Sus scrofa demestica Brisson, belonging to the Suidae family.
Pork liver is available frozen as well as fresh. Pork liver has a strong flavor. It should have a bright color with a moist but not slimy surface and a fresh smell. Prepare it the day you buy it, or store it loosely wrapped in the refrigerator for no more than 1 day. Pork liver is available in supermarkets and specialty butcher shops.
Properties:
Sweet and bitter in flavor, warm in nature, it is related to the channel of the liver.
Functions:
Tones the liver, nourishes the blood and improves eyesight.
Pork liver also has anti-stress and nerve calming effects.
Applications:
Pork liver can be used for poor eyesight, blurred vision, night blindness, pink eye, puffiness arouond the eyes, night sweats, withered and yellowish complexion, etc.
1. For poor eyesight or blurred vision due to deficiency of liver blood:
Boil 50 g. of pork liver with 15 g. of wolfberry fruit in water for 30 minutes. Consume the soup and eat the liver.
2. For anemia (too few red blood cells in the bloodstream):
Boil 50 g. of pork liver and 50 g. of spinach in water for 20 minutes and consume the soup and food.
Dosage and Administration:
Cook in dishes or in soup.
Microwaving: Place pork liver in a dish and cook on High for 7 to 8 minutes per 450 g.
Cautions on Use:
Reference Materials:
Toxic or Side Effects:
Modern Researches:
Pork liver is rich in iron; it also contains protein, fat, sugars, calcium, phosphorus, choline, vitamins A, K, etc., http://www.100md.com