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Doctor Explains 11 Skin Signs of Liver Disease / Fatty Liver / Cirrhosis

Liver Health Benefits Explained -

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Skip to main content. Actions for this page Listen Print. Summary Read the full fact sheet. On this page. Functions of the liver Symptoms of liver disease Causes of liver disease Disorders of the liver Complications of liver disease Diagnosis of liver disease Treatment for liver disease Where to get help.

The main roles of the liver include: removing toxins from the body processing food nutrients helping to regulate body metabolism. Conditions that can prevent the liver from performing its vital functions include: fat accumulation alcohol misuse viral infection iron or copper accumulation toxic damage cancer.

Functions of the liver Some of the many functions of the liver include: The liver converts carbohydrates into glucose for instantly available energy. It also converts glucose into its storable form glycogen. When blood sugar levels drop, glycogen is converted back into glucose. Amino acids from protein are sent to the liver for the production of body proteins such as hormones.

The liver produces important body proteins such as albumin. The liver is involved in the production of blood clotting factors. Bile, produced by the liver, is stored in the gall bladder and used to help break down dietary fats.

Fat soluble vitamins A, D, E and K need bile in order to be absorbed by the body. Ammonia is a toxic by-product of protein metabolism.

The liver changes ammonia into urea, which is then excreted in urine. Medication and drugs, including alcohol, are filtered through the liver. They are neutralised or converted into other forms by special enzymes.

Symptoms of liver disease Symptoms of liver disease depend on the disorder, but can include: jaundice the skin or whites of the eye turn yellow dark urine nausea vomiting diarrhoea appetite loss weight loss general malaise fever bloated abdomen, swollen ankles abdominal pain in the upper right side anaemia, vomiting blood or passing black stools denoting altered blood changes in mental state — altered sleep pattern awake at night , confusion, drowsiness.

Disorders of the liver Some disorders of the liver include: fatty liver — this is the most common of the alcohol-induced liver disorders.

Fat accumulates inside the liver cells, causing cell enlargement steatosis and sometimes cell damage steatohepatitis. This can lead to cirrhosis. Similar changes are also seen in people who do not drink excessive amounts of alcohol but are overweight, obese or have diabetes.

The liver becomes enlarged, causing discomfort on the upper right side of the abdomen cirrhosis — this has many causes, but is commonly due to hepatitis infection or excessive alcohol intake. I live by the rule: never say never!

I had a hard time looking at it, even. The more I learned about liver, especially during my time in school with the NTA and in doing my own research, the more I was determined to find a way I could and would enjoy it. At first, it started with liver supplements, so I could reap the benefits of liver without having to eat it.

The effects were so profound that I finally decided one day to just try paté at a restaurant while traveling.

I liked it. I actually liked it a lot. I came home and promptly ordered a liver from the incredible farm we get all of our pasture-raised meat from, Diamond Mountain Ranch, and I decided it was time to just dive right in and make it myself.

While many people assume that plant-based foods: vegetable and fruits are the most nutrient dense foods on the planet, I think most would be surprised to learn that organ meats also called offal actually far surpass most plants for nutrient density and at the top of that list is liver.

Organ meats contain some of most highly prized nutrients in concentrations hard to find anywhere else. This is why predatory animals eat it first, instinctively knowing that organ meats are the densest source of nutrition and why it has been so highly celebrated throughout history.

Prior to modernized culture and our industrialized food systems, traditional food cultures generally ONLY consumed the organ meats, the lean muscle meat, that we consume today was thrown away or used to feed other animals.

In general, organ meats are between 10 and times higher in nutrients than corresponding muscle meats. So why is liver so incredible? To simplify it, liver contains more nutrients, gram for gram, than any other food. Impressively abundant in organ meats from pastured animals, Vitamin A is a catalyst for multiple biochemical processes.

Vitamin A is vital for prevention of birth defects, prevention of infection, hormone production, optimal thyroid function, good digestion, good vision, and healthy bones and blood.

Without it, your body cannot utilize protein, minerals and water-soluble vitamins. Vitamin A is also an antioxidant that helps protect you from pollutants, free radicals, and cancer.

Contrary to what many vegetarians believe, the type of vitamin A obtained from plants carotene is quite different than the animal-derived form.

Carotenes from vibrantly colored fruits and vegetable are a great antioxidant and can be converted into true vitamin A in your upper intestine, but many people are unable to convert it, especially if their diets contain insufficient fat. While there are concerns of toxicity due to over consumption of vitamin A, these concerns stem from studies in which moderate doses of synthetic vitamin A were found to cause problems and even contribute to birth defects.

But, this does not happen with natural vitamin A found in high-quality liver. Vitamin A sourced from real, whole foods is an extremely important nutrient for human health and does not cause problems except in extremely, extremely large amounts.

When people began taking synthetic vitamin A supplements, this was when we began to see vitamin A toxicity. Therefore, the advice to refrain from organ meats during pregnancy is unfounded.

It is best to obtain your vitamin A from natural sources like yellow butter, egg yolks, and organ meats vs synthetic vitamin A. B12 deficiency can lead to issues like pernicious anemia, vascular disease, stroke, autoimmune conditions, fatigue and dementia.

This is a common misconception that I encounter often as a Nutritional Therapy Practitioner and as a vocal advocate of liver-eating. This concerns people, as they fear that then eating the liver means that they will be consuming these toxins.

In reality, laboratory analysis has proven that liver is actually completely safe for consumption and has no higher concentration of toxins than the rest of the body. If your liver contains large amounts of toxins, so do you! And the same goes for the animals you consume. Which is why it is important to choose grass-fed meat and offal.

On the other hand, the liver is a is a storage organ for many important nutrients vitamins A, D, E, K, B12 and folic acid, and minerals such as copper and iron. These nutrients provide the body with some of the tools it needs to get rid of toxins.

At the risk of sounding like a broken record, it is SO important to source and eat meat and offal from grass-fed animals. The diets, veterinary drugs and living conditions of such animals are not likely to result in healthy, nutrient-rich organs or muscle meat for that matter , so be sure to find out where the organs came from, should you decide to pick some up at your local grocer.

It is safest to restrict all of your meats to pastured, or at the very least, grass-finished animals.

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