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Pork liver

Serves 4

Liver is an excellent, very concentrated source of high-quality protein, vitamins and minerals. Liver provides the most concentrated amount of vitamin A of all food sources. One of the few natural sources of vitamin D, liver is also an excellent source of all the B vitamins (particularly B12), copper, Vitamin C and trace minerals. It can be used in the prevention and treatment of a variety of nutrient deficiency illnesses. Pork liver contains the highest amount of iron, at 34 mg per 4-ounce serving.

However, liver is also a concentrated source of cholesterol. With this in mind, a careful balance between the nutritional benefits and drawbacks of liver can be maintained. If you plan the amount and frequency eaten, liver can add significant quantities of important nutrients to the diet without dangerous consequences. Of course, we should consume liver from healthy animals--cattle, lamb, buffalo, hogs, chickens, turkeys, ducks and geese. The best choice is liver from animals that spend their lives outdoors and on pasture.

This is a good dish for a light lunch as it can be eaten as is with a slice of bread or some salad to accompany it. One of the active compounds in ginger, gingerol, may help to suppress tumour growth and tumour blood supply and can kill cancer cells. More in "Is Your Food Killing You?"

1 tsp Olive oil
1/2 pound fresh pork liver
1 inch fresh root ginger, peeled then cut into long thin strips
1 tablespoon traditional Japanese soy sauce
1 tablespoon Japanese sake (rice wine), optional
3 tablespoon hot boiling water
Salt and white pepper to taste

Cut liver into bite-sized pieces and marinate in a mixture of soy sauce and/or sake for 20 minutes. In a deep pan, add oil and gently sauté the ginger for a few minutes over medium heat. Add the sauce used for marinating liver to the frying pan and stir well. As soon as asuce has warmed, add the liver pieces. Cook for a further 2 minutes then add boiling water to the dish. Cook until liver just changes colour but do not overcook as this will make the liver hard and chewy. Season to taste. Remove from heat and serve immediately.