Cow Liver
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Animals, Birds and Meat
Cow Liver
Latin:
Origin:
The liver of the animal Bos taurus domesticus Gmelin or Babalus bubalis L., of the Bovida family.
Cow liver is available frozen as well as fresh. Calf's liver should be pale and pinkish in color; beef liver is darker and has a stronger taste and odor. 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. Cow liver is available in supermarkets and specialty butcher shops.
Properties:
Sweet in flavor, mild in nature, it is related to the liver channel.
Functions:
Nourishes blood, tones the liver, sharpens vision.
Applications:
Cow liver is used for night blindness, glaucoma (a disease of the eye marked by increased pressure within the eyeball that can result in damage to the optic disk and gradual loss of vision), blurred vision and anemia (deficient in red blood cells).
Dosage and Administration:
Steam, cook in porridge or in soup.
Microwaving: Place cow 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:
Cow liver contains choline, pantothenic acid, vitamins B and K. Cow liver is also a rich source of chromium.
Some experts suggest that the mineral chromium may be effective in treating acne, although little research on this has been done. Since many dermatologists have reported that the diabetes medications insulin and tolbutamide have been effective in acne, it's been hypothesized that chromium might be beneficial, since chromium works with insulin to regulate the blood sugar. One study did find that a chromium supplement derived from yeast was effective., http://www.100md.com