Coarse liver is a loose term, encasing a lot of liver related issues. It is basically how the liver looks under ultrasound or any other kind of scan, but it can be caused by a number of factors. The best thing that I can suggest for you to do is go and talk to your local GP or health professional. They will be able to tell you exactly what is wrong with the liver and why it is coarse.
Coarse liver cannot be put down to a single cause, but some of the causes may include drinking heavily currently or in the past, as this can seriously damage the liver, and a poor diet, leading in some cases to serious illnesses such as malnutrition. Again though, due to the wideness of this term, it is highly recommended that you visit a doctor to get the term in a use which is right for you.
If you have been diagnosed as having this in the hospital, ask them to tell you what is wrong in layman’s terms, as doctor’s language often goes over patients heads a little.
If you are asking this question in terms of food however, coarse liver is a term used to describe the cut of the liver, particularly in the meat spread Pate. Coarse liver pate means that the liver in the pate is in larger chunks, as opposed to Brussels or Ardennes, which are smoother varieties.
Coarse liver cannot be put down to a single cause, but some of the causes may include drinking heavily currently or in the past, as this can seriously damage the liver, and a poor diet, leading in some cases to serious illnesses such as malnutrition. Again though, due to the wideness of this term, it is highly recommended that you visit a doctor to get the term in a use which is right for you.
If you have been diagnosed as having this in the hospital, ask them to tell you what is wrong in layman’s terms, as doctor’s language often goes over patients heads a little.
If you are asking this question in terms of food however, coarse liver is a term used to describe the cut of the liver, particularly in the meat spread Pate. Coarse liver pate means that the liver in the pate is in larger chunks, as opposed to Brussels or Ardennes, which are smoother varieties.
