PHYSIOLOGY LESSON AT THE SUPERMARKET

How many of us have stood at the meat counter and looked at the tray of sheep hearts? Have you noticed that the hearts have a thick layer of white material at the top and following the arteries down the side of the heart?

That is fat that has accumulated in the heart of the sheep. Physiology tells us that nutrients, water and salts are absorbed through the small intestine. These then travel by the hepatic portal vein to be processed in the liver.

The fat in the small intestine travels by another path in the lymph vessels to empty into the vena cava and heart. Fat will be laid down in the vena cava and heart.

When the coronary artery is blocked, there will be a blood clot that prevents oxygen from being supplied to the heart. If the blockage is small, the person has a minor heart attack. If a large blockage, the person dies.

But sheep eat grass that is non-fattening. It is probably because the farmer has fattened the sheep on fat rich fodder that is then deposited in the heart.

Students are reminded that they should not eat too much meat sold in markets nor eat lamb flaps exported from Australia or New Zealand. They must not turn their heart into a rubbish bin before they die of a heart attack.