Worried about Vitamin A from chicken liver in my meal prep
Hi everyone, I recently made a big batch of bolognese sauce with 1 lb of chicken liver for meal prep, inspired by a cooking video. The sauce turned out great, but now I'm concerned about potential vitamin A toxicity from the liver. I've read that a safe weekly vitamin A intake is around 3000 mcg, but 1 lb of chicken liver has about 40000 mcg! At that rate, I'd need to space out eating this sauce over 13 weeks to stay safe. I originally planned for it to last about 4 weeks. Should I scrap that plan? Am I being overly cautious? I'd love to hear your thoughts on balancing nutrition and safety when it comes to organ meats in meal prep. Thanks in advance for any advice!
