Eating pork liver can cause anaphylactic shock
Pork liver should be soaked in light salt water for a period before cooking
In the emergency room of Xinhua Hospital, the patient, Xiao Jin, lying on the bed, never imagined that eating a few slices of pork liver would almost cost him his life.
The day before yesterday, Jin's mother went to the market and bought some pork liver because it looked very fresh. She stir-fried a plate for dinner, and the family of three found it delicious. There was an extra piece, which she casually put in the refrigerator.
The next morning, Jin's mother took the pork liver out of the refrigerator, added some water bamboo, and stir-fried it for Xiao Jin's breakfast. Unexpectedly, less than 10 minutes after eating the pork liver, Xiao Jin felt a numb and itchy throat, a burning sensation, followed by chest tightness, shortness of breath, redness all over his body, a rash, and an itchy scalp. Seeing this, Jin's mother immediately called 120.
Upon arriving at the hospital, Xiao Jin's respiratory rate was 40 breaths per minute, his heart rate was 130 beats per minute, and his blood pressure and oxygen saturation were very low. The emergency doctor diagnosed "anaphylactic shock" and immediately administered first-aid measures such as oxygen therapy, fluid replacement, and anti-allergy treatment. An hour later, Xiao Jin's vital signs gradually stabilized.
"Fortunately, I thought I was going to die. Mom, don't worry, I'm feeling a little better," Xiao Jin said weakly, looking at his anxious mother.
It's common to hear about allergies to pollen, seafood, and mangoes, but allergies to pork liver are rarely heard of. Yesterday, a reporter specifically consulted a doctor.
Dr. Shi Hailan, an associate chief physician in the dermatology department of Xinhua Hospital, said that the liver is the largest detoxification organ in an animal's body. From birth to slaughter, pigs are given many medicines to treat diseases and receive vaccinations. A large amount of drug residues is concentrated in the liver. People with poor constitutions may experience food poisoning or allergic reactions after eating it. However, pork liver is rich in nutrients; its iron content is more than 18 times that of pork, its protein content is also much higher than lean meat, and it is rich in vitamins A and B2. Dr. Shi suggests that pork liver should be soaked in light salt water for a period before cooking.