Cod liver: benefits and harms to the body

The history of the appearance of cod liver in nutrition

Cod liver is obtained from large fish that can reach almost two meters in length. Cod is one of the most important commercial fish; medical fish oil and canned food are made from its liver.

In cold countries, this fatty product supports the immune system and allows you to endure a difficult climate. They fish in the Atlantic Ocean, including in Our Country. A monument to cod is erected on the main square of the city of Murmansk, since Pomors highly value this fish.

Cod liver is a rather expensive product. Cod was recently on the verge of extinction due to uncontrolled mining. Now it is bred in nurseries, but the main catch is still mined in the Atlantic. Standards have been developed to prevent catching too many fish.

The benefits of cod liver

Cod liver is a concentrator of beneficial fat-soluble vitamins such as A and D. It is these vitamins that are often lacking in poor regions, with a lack of sunlight and a varied diet. Vitamin D is obtained primarily through synthesis in the skin from exposure to sunlight. Thus, in the long winter months, the lack of this substance becomes catastrophic. Northern, cold countries are especially affected by this.

Eating cod liver helps replenish vitamins. They are necessary for the normal functioning of all body systems: immunity, reproductive and hormonal systems. Vitamin D is also important for the health of the skin, nervous system, heart and blood vessels. Cod liver is considered “brain food”, helping to restore the nervous system. Even during fetal development, this product helps the child’s brain to form properly. Therefore, the liver of this fish is recommended for pregnant women.

Vitamin A keeps the skin, hair and nails in good condition, reduces dryness and brittleness. And Omega-3 preserves cartilage tissue, fights inflammation of the joints. Previously, cod liver was recommended for arthritis and rickets.

As in many other seafood, cod liver contains a lot of iodine and cobalt. Iodine deficiency is also common in urban dwellers.

Composition and caloric content of cod liver

Cod liver damage

“This product is considered “heavy” in every sense – it is extremely high in calories, and it is difficult for the stomach to digest it. Therefore, it is impossible to abuse cod liver, especially in oil. This will lead to indigestion, nausea and heartburn. Adults are better off eating no more than 30-40 grams of liver at a time, ”says nutritionist-consultant Dilara Akhmetova.

In the presence of diseases of the liver and kidneys, it is not recommended to use cod liver without consulting a doctor. This product will put a double load on diseased organs, which can cause an aggravation. Overweight people and children should also refrain from eating cod liver.

It is worth knowing that the liver of any living creature is a kind of filter for toxic substances. It accumulates a variety of heavy metals, mercury. If the fish was caught in polluted waters, it is possible that the concentration of toxins in the liver will be higher than normal. To avoid this, choose a trusted and reliable manufacturer that monitors product quality.

The use of cod liver in medicine

The famous fish oil is extracted from cod liver oil, which exists in liquid form and in the form of capsules. Previously, it was given to all children without exception for the prevention of rickets. This was not unreasonable, since malnutrition and lack of sun made many children really sick.

Cod liver oil in the form of a medicine or food product compensates for the lack of the most important vitamins: A, D, and Omega-3. Inclusion in the diet of a source of these substances helps to avoid many diseases. Some of them are quite serious – increased fragility of bones, problems of intrauterine development. Others are not dangerous, but affect well-being. Fatigue develops, nails break, the skin becomes dull and prone to inflammation.

Vitamins from cod liver are well absorbed because they are fat-soluble, and this product contains a lot of fat.

Omega-3s have even been found to affect nervous disorders by reducing anxiety and depression. Cod liver components reduce the inflammation process in arthritis by reducing pain and slowing down the destruction of cartilage. Scientists recommend that older people occasionally eat some cod liver as a preventive measure.

The use of cod liver in cooking

For preservation, the liver is cleaned, cut and placed in jars along with salt and pepper. Then they undergo sterilization and it is in this form that we can purchase the product. Cod liver is often eaten as an independent dish on bread, because its taste is very pronounced. But it can also be added to salads.

Cod liver pate

As a base ingredient, canned liver is used, which can be mixed with finely chopped foods to your taste. Olives, pickled cucumbers, green onions, boiled eggs are good – the flight of fancy is not limited. Next, the pate is smeared on bread and served at the table.

Drain the liquid from the liver, mash with a fork in mashed potatoes. Add finely chopped eggs and olives, mix. If desired, season with a little mayonnaise. Spread pate on rye or white bread, you can use bread rolls.

Cod liver salad

Unlike many cod liver salads, this one is the most low-calorie and not too fatty. Therefore, even those who do not like heavy food can eat it.

Hard boil eggs, peel and cut into quarters. Stew the beans until tender in a pan or boil in water. Wash the vegetables and salad: cut the tomatoes into large slices, tear the salad into pieces with your hands. Open a jar of liver, drain the liquid.

At this time, prepare salad dressing: mix salt, pepper, oil and lemon juice, squeeze garlic into it.

Assemble the salad on a wide platter: put the lettuce leaves, beans, olives, tomatoes and eggs on top. Arbitrarily put pieces of the liver, sprinkle everything with dressing.

How to choose and store cod liver

Cod liver spoils quickly, so it can only be found fresh in fish production areas. Usually it is bought in the form of canned food, which are of two types: in oil or without it. The last option is the most useful, as the oil makes the product even more oily. But liver in oil is much more common. The composition should not contain anything other than the liver, salt and spices, oil or water. Oil should not make up more than 15% of the total volume of the jar.

The freshest liver is made directly at sea, on floating plants. There should be a special mark on the jar about this. The color of the liver may be light or brownish. If it is dark and bitter, it is better not to eat it – the product is clearly of poor quality.

After opening the canned food, the cod liver should be transferred to a glass jar. In this form, it can be stored for up to 2 days in the refrigerator.