How Beef Liver Capsules Maximize Health Benefits

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Though beef has often fallen behind pork and chicken in its global consumption, it is one of the most vitamin-enriched meats available.[1] Because of this, many health benefits can stem from beef’s high concentration of nutrients, even though it is generally not considered as healthy. To rectify these health concerns, a new trend is emerging: beef liver is consumed in capsule form. But what are the health benefits beef can provide? And why is liver seen as a better alternative to traditional beef consumption?

Healthy Ingredients in Beef

Pound for pound, beef is one of the most nutrient-rich meats due to its high concentration of both vitamins and proteins.[2] Because of this complexity, beef has an elevated potential to combat various physical issues. For example, beef contains vitamin B12, which can help with red blood cell production and stimulate energy.[3] Beef also has a high concentration of both vitamins A and D.[4] Vitamin A is good for the eyes, the immune system, and the reproductive system, while vitamin D helps the body absorb calcium to build strong bones. Additionally, beef contains 8 of the 9 essential amino acids, which are the building blocks of all protein and muscle in the body.[5] This means that beef can potentially benefit the muscular, skeletal, ocular, and circulatory systems, surpassing both chicken and pork.

Why Beef Liver Capsules over Traditional Beef

It is possible to get all the health benefits of beef while simultaneously limiting many of its downsides. Red meat has many health risks associated with its consumption, including an increased risk of heart attack, stroke, and cancer.[6] By replacing steak with beef liver, it may be possible to negate some of these long-term consequences. The liver tends to be much leaner than the other parts of the cow, meaning it has a fraction of the cholesterol, which causes these health risks.

Additionally, fewer cows are needed to meet market demands because the liver is consumed less regularly. If more of the cow is consumed, then fewer cows are needed. This efficient usage has widespread environmental benefits, owing to the fact that beef production is generally less sustainable than other meats.[7] Finally, the reason liver is taken in capsule form is due to the fact that the flavor can be quite strong. For those who prefer to harness the benefits of beef while avoiding liver’s taste, capsules provide a highly concentrated alternative that can limit the risks associated with beef consumption.

Beef Liver Capsules to Consider

Reference List

1. Sans, P., & Combris, P. (2015). World meat consumption patterns: An overview of the last fifty years (1961–2011). Meat Science, 109, 106–111. https://doi.org/10.1016/j.meatsci.2015.05.012
2. Wen, S., Zhou, G., Song, S., Xu, X., Voglmeir, J., Liu, L., Zhao, F., Li, M., Li, L., Yu, X., Bai, Y., & Li, C. (2015). Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish. PROTEOMICS, 15(21), 3688–3698. https://doi.org/10.1002/pmic.201500179
3. Okuda, K. (2002). Discovery of vitamin B12 in the liver and its absorption factor in the stomach: A historical review. Journal of Gastroenterology and Hepatology, 14(4), 301–308. https://doi.org/10.1046/j.1440-1746.1999.01863.x
4. Pyatt, N., & Berger, L. (2005). Review: Potential Effects of Vitamins A and D on Marbling Deposition in Beef Cattle. The Professional Animal Scientist, 21(3), 174–181. https://doi.org/10.15232/s1080-7446(15)31199-2
5. Samicho, Z., Roha Ab Mutalib, S., & Abdullah, N. (2013b). Amino acid composition of droughtmaster beef at various beef cuts. Agricultural Sciences, 04(05), 61–64. https://doi.org/10.4236/as.2013.45b012
6. Wolk, A. (2016). Potential health hazards of eating red meat. Journal of Internal Medicine, 281(2), 106–122. https://doi.org/10.1111/joim.12543
7. Gerber, P. J., Mottet, A., Opio, C. I., Falcucci, A., & Teillard, F. (2015). Environmental impacts of beef production: Review of challenges and perspectives for durability. Meat Science, 109, 2–12. https://doi.org/10.1016/j.meatsci.2015.05.013