It is quite natural, somehow, to think about the classic native liver-tinsel for St. George’s day. It is a traditional local food served as a side dish to the roasted lamb on the festive table for St. George’s Day, as well as a main dish. The haslet or the sub-products which are used for its preparation may be quite insidious, particularly in excessive amounts for some people. Large amounts of cholesterol and uric acids are found in the offal, so it is not recommended for people with cardiovascular diseases, gout, uric acid stones in the kidneys, as well as for people with risk factors, such as high cholesterol, elevated levels of uric acid in the blood, renal failure.

The intake of sub-products is even recommended for all healthy people in reasonable amounts and frequency of consumption (a portion of 100-150g once a week). In fact, the sub-products are rich in complete protein and are an excellent source of well-absorbable iron and zinc, as well as many vitamins such as A, D, B2, B5, B6, B12, PP at the same time. Liver is recommended for prophylaxis of thrombosis, as it contains heparin – a substance that decreases blood clotting.

The kidneys are full of vitamins from the group B and contain iron, but less than the liver do. Animal hearts are rich in protein and vitamins.

On the question – is offal a healthy food, I would answer that it is individual and depends mainly on the health status of the consumer.

The dose makes the poison, so do not overuse these delicacies and consume them with more salad and fresh vegetables. The salad will give you cellulose and fibers which partially neutralize the excessive fat we intake with these foods.