Beef Heart

Beef heart refers to by-products that are high in biologically active substances, is actively used in the diet for the preparation of individual dishes, as well as as side dishes and supplements.

In terms of nutritional value, it is only slightly inferior to meat, it consists of dense muscle tissue with very thin fibers. The taste and quality depend on the age of the animal (the younger it is, the higher these indicators).

Composition and useful properties

The rich vitamin and mineral composition of beef heart is useful for healthy and rational nutrition of people suffering from:

• cardiovascular diseases;
• nervous system disorders;
• anemia.

Beef heart is included in the diet to improve blood composition in the recovery period after injuries, infectious diseases and operations. Its caloric content is medium high, and the presence of B vitamins in its composition is almost 6 times higher than in beef.

Nutritionists recommend the consumption of the by-product of the elderly and those who are subjected to heavy physical and mental stress.

The high content of chromium compounds helps the penetration of glucose into the cells. If there is a deficiency of the element, then the levels of blood sugar and cholesterol in the body increase, and vitamin B6 is characterized by the same property. The biological properties of such compounds are the regulation of blood glucose levels, antisclerotic and many others.

In terms of composition, we must say that 61.9% of beef heart is protein. Vitamins and minerals help strengthen and improve the condition of hair, nails and facial skin. Amino acids are involved in the synthesis of complex enzymes, which then renew and build the body's cellular structures and tissues. Protein strengthens the immune system and increases defenses.

Use in cooking

A variety of salads, ragouts and pâtés are prepared from beef heart. The by-product can be stewed, baked or fried; to be served as a main course or as a side dish.

Beef heart is included in the compilation of:

• medical nutrition - for recovery from exacerbation of diseases;
• dietary nutrition - to maintain health in chronic diseases that are not in a period of exacerbation;
• therapeutic and prophylactic nutrition - to prevent the consequences of the influence of harmful factors.

• teenagers - protects against iron deficiency anemia, enriches with oxygen and contributes to normal growth and development;
• elderly - prevents the development of atherosclerosis and osteoporosis, helps preserve vision;
• for people suffering from obesity - the product is low in calories, its vitamin and mineral composition is complete, reduces weight and cholesterol levels;
• athletes - increases endurance, helps to increase muscle mass faster and to withstand heavy physical exertion;
• Pregnant women - contributes to the normal and full development of the fetus, and women themselves protect from a deficiency of vitamins and minerals, help maintain dental health and strengthen immunity, increase the body's resistance to infections.

In order to extract the complete and easily digestible composition of the product from the body, beef heart dishes are prepared and consumed with vegetables, with garnishes of legumes, corn, branded. They neutralize the harmful effects of cholesterol.

Harm and contraindications

Harm can not be said if the consumed amounts of beef heart in reasonable. Excessive intake can provoke kidney disease, diseases of the gastrointestinal tract, heart disorders, hypertension. The reason is that during processing a large amount of protein releases a lot of toxins, which puts a strain on all organs, especially the kidneys. The body converts excess protein into glucose and nitrogenous compounds (urine), uric acid can accumulate in the joints (leading to the development of gout).

It is important that the product is freshly frozen or chilled, that there are no stains or deposits on it, that there is a pleasant smell of meat.

With a properly composed menu, when there is no excess protein, there are no contraindications. The high cholesterol content (140 mg / 100 g) should also be taken into account when preparing the menu, as cholesterol can damage the lining of the blood vessels inside, forming plaques that gradually calcify and cover the blood vessels. And as is well known, atherosclerosis disrupts heart function and causes other diseases.

If beef heart is consumed in large quantities, there is an unbalanced diet and an excess of protein. In this case there is a risk of poisoning with the products of decomposition, ketosis, the digestive system and the kidneys will be overloaded.

Beef heart is a valuable and very rich in vitamins and minerals product, its quantity and frequency of consumption should be regulated. Only with proper and moderate inclusion in the diet can benefit the body.