Despite the fact that the liver is an organ meat, which is high in cholesterol, its concentration of so many beneficial nutrients makes it an extremely healthful food. The large quantity of vitamin A and zinc supplied by consuming liver can optimize our immune system function.
Vitamin A is critically important for the health of epithelial and mucosal tissues which is the body's first line of defence against invading organisms and toxins. All epithelial surfaces including the skin, vaginal epithelium, and gastrointestinal tract rely upon vitamin A.
When vitamin A status is inadequate, keratin is secreted in epithelial tissues, transforming them from their normally pliable, moist condition into stiff dry tissue that is unable to carry out its normal functions, and leading to breaches in epithelial integrity that significantly increase susceptibility to the development of allergy and infection.
In effect, when our vitamin A levels are low, we are much more susceptible to infections such as recurrent ear infections, frequent colds, and we may wind up with an immune system that is overactive, leading to autoimmune diseases like rheumatoid arthritis.
Zinc, the most critical mineral for immune function, coupled with vitamin A, promotes the destruction of foreign particles and microorganisms.
This essential mineral protects against free-radical damage and it is required for proper white bloodcell function. Zinc also inhibits replication of several viruses, increases bone mineral density for women with osteoporosis and helps maintain prostate health in men.
Being excellent source of copper and a good source of iron, we can't help but be thankful to nature for making the liver exist. This is because copper is an essential component of the enzyme, superoxide dismutase, which is important in energy production and antioxidant defences.
Copper is also necessary for the activity of another enzyme that is involved in cross-linking collagen and elastin, both of which provide the ground substance and flexibility in blood vessels, bones and joints.
Low dietary intake of copper may also be associated with increased faecal free radical production and faecal water alkaline phosphatase activity which are risk factors for colon cancer.
Iron on the other hand is primarily used as part of haemoglobin, the molecule responsible for transporting and releasing oxygen throughout the body.
The synthesis of haemoglobin largely depends on the availability of copper. Without copper, iron cannot be properly utilized in red blood cells.
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