Never Boil Meat With These 2 Ingredients – They Can Harm Your Liver

Boiling meat is a common cooking practice in many households, especially when preparing stews or soups. However, not all ingredients we use in the process are safe some can pose serious health risks when consumed frequently...CONTINUE READING THE FULL ARTICLES HERE

Two such culprits that have raised concern among health experts are Maggi cubes (or other artificial stock cubes) and excessive salt.

Many people use Maggi cubes to enhance flavor, not knowing they contain high levels of monosodium glutamate (MSG), preservatives, and artificial colorings. MSG has been linked to various health issues, including liver inflammation when consumed excessively over time.

While some bodies tolerate MSG in small amounts, constant use in cooking—especially during boiling, when it penetrates deep into the meat—can overwhelm the liver and impair its detoxification functions.

Similarly, boiling meat with too much salt may make the food tasty, but it can silently damage your liver and kidneys.

Salt, when used excessively, raises blood pressure and strains the liver’s ability to regulate fluid and mineral balance. Over time, this can lead to fatty liver disease and hypertension.

To protect your liver and overall health, flavor your meat with natural herbs and spices like garlic, ginger, thyme, turmeric, and onions.

These not only improve taste but also offer anti-inflammatory and liver-supporting benefits.