1

votes

Drinking Blood?

Answered on August 19, 2014
Created August 15, 2011 at 5:44 PM

Well, eating it, but this headline was catchier. The other day, I was putting a roast in the crock pot and pooled in the bottom of the meat package was some blood. I thought "what the heck, it would make Sally Fallon proud," and dumped the blood in as well. I know the Masai drink blood, but do any paleohackers make blood (from grassfed animals of course) a regular part of your diet? What are the health benefits? Are there any drawbacks?

61e254571b4c792bca87340a090a3ea1

(480)

on August 15, 2011
at 09:13 PM

@Lizzish- No, we don't sell we just raise it for our community, friends and neighbors. I do participate in raising / slaughtering / butchering the animals but I am more of a hunter. My partner is kind of more the livestock person. I leave and work in the city from time to time so I can't take on responsibility like that.

559aa134ff5e6c8bcd608ba8dc505628

(3631)

on August 15, 2011
at 08:29 PM

i just had the pork-blood cubes for the first time 2 days ago. they were in a hot-pot dish at a chinese restaurant. i liked it!

2c8c421cf0e0c462654c7dc37f8b9711

(2729)

on August 15, 2011
at 08:06 PM

Wow! Do you ship?

2c8c421cf0e0c462654c7dc37f8b9711

(2729)

on August 15, 2011
at 07:54 PM

Thanks for the info, Beth. I'm oddly disappointed.

Da8e709acde269e8b8bfbc09d1737841

(1906)

on August 15, 2011
at 07:51 PM

Yeah, meat juice <> blood.

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5 Answers

4
61e254571b4c792bca87340a090a3ea1

on August 15, 2011
at 07:32 PM

I will agree with Beth that it's most likely not blood. But I will say that I do consume blood fairly regularly. on average maybe once a month sometimes more if it's slaughtering time or I am in the city working. If I am eating it in the city. It's at restaurants and not grass fed but I really like it. So I don't really worry about that.

The most common way to prepare it is as a sausage stuffing. When stuffing a sausage with blood it's usually mixed with a grain or sometimes a tuber. So be careful if your really gluten sensitive. A consistently safe option are mexican blood sausage that are made with hominy type corn. But a you can also find European sausages stuffed with oatmeal, potatoes, or buck wheat if you enjoy it. Another way is in the form of blood cake or blood tofu. It's just coagulated blood (usually pig) cut into little cubes. It's common in vietnamese food particularly a type of soup called Bun Bo Hue.

When slaughtering pigs. We save the blood and use it to make Boudin Noir a french style of blood sausage and freeze it for winter. When slaughtering birds (duck, geese, chicken, and turkeys) we hang a cup from the beak to catch the blood. We usually use it in a blood soup like "ducks" blood soup a polish recipe and sometimes we cook it up in a Larb style thai salad with meat. Goat and sheep blood we use for dry sausages. I don't know if this is traditional anywhere but we just tried it a few years ago and it came out nice. Real you could intermix the any of the bloods. it's just the way we do it.

I can't say I know the exact health benefits or drawbacks. I just like it and always try to get the most out of our animals.

61e254571b4c792bca87340a090a3ea1

(480)

on August 15, 2011
at 09:13 PM

@Lizzish- No, we don't sell we just raise it for our community, friends and neighbors. I do participate in raising / slaughtering / butchering the animals but I am more of a hunter. My partner is kind of more the livestock person. I leave and work in the city from time to time so I can't take on responsibility like that.

2c8c421cf0e0c462654c7dc37f8b9711

(2729)

on August 15, 2011
at 08:06 PM

Wow! Do you ship?

559aa134ff5e6c8bcd608ba8dc505628

(3631)

on August 15, 2011
at 08:29 PM

i just had the pork-blood cubes for the first time 2 days ago. they were in a hot-pot dish at a chinese restaurant. i liked it!

3
7dc950fc76a046048e683d2a27dced37

on August 15, 2011
at 06:40 PM

I don't have an answer re the pros or cons of consuming blood, but thought it worth pointing out that probably wasn't blood at the bottom of your package.

2c8c421cf0e0c462654c7dc37f8b9711

(2729)

on August 15, 2011
at 07:54 PM

Thanks for the info, Beth. I'm oddly disappointed.

Da8e709acde269e8b8bfbc09d1737841

(1906)

on August 15, 2011
at 07:51 PM

Yeah, meat juice <> blood.

1
44348571d9bc70c02ac2975cc500f154

(5853)

on August 16, 2011
at 02:49 PM

I have made the blood cake from Fergus Hendersons "Nose to Tail" cookbook, its absolutely fantastic, but havent been able to source really fresh blood except once.

0
5437163ddf70d4532f196bfb4333753e

(3614)

on August 16, 2011
at 03:11 PM

If it's good enough for the "Wolverines" from Red Dawn, I'm all for it!!!

0
Medium avatar

(10611)

on August 15, 2011
at 07:15 PM

C'mon. Be a sport and eat your boudin and blutwurst. Better than any old fish oil.

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