Why we avoid it:

Offal (organ meat) is not appealing to many people. The texture and metallic taste probably turned you off as a kid, and you’ve probably hated it ever since. A popular objection to eating liver is the belief that it stores toxins. It’s true that the liver neutralises toxins, but these are usually eliminated or stored in the body’s fatty tissues, not in the liver.

Why we should eat it:

Liver is definitely a power food. It is exceptionally nutrient-dense with zinc, vitamin B12, vitamin A, copper, folate and riboflavin. It’s also an excellent source of protein, selenium, niacin, vitamin B6, pantothenic acid and phosphorus. The vitamin B12-B6-folate combo is required to decrease blood homocysteine levels, a potentially dangerous biomolecule that is associated with increased risk of heart attack and stroke. Liver also seems to protect against cancer, emphysema and fatigue, and optimises your immune system, bone health, colonic health and energy systems, all due to its vitamin and mineral content. If you hate liver, find out ways to sneak it into your diet. It’s definitely worth learning to love this offal.