2

votes

blood? would you ever

Answered on September 12, 2014
Created May 16, 2013 at 9:21 PM

What do you guys think of drinking/ eating blood the same way the tribesmen in africa did, as far as i know this is a widely used practice among dinkah herdsman.


If an online retailer was carrying fresh frozen blood from grass fed animals and other blood products would you buy it ?

Cf938ac46500e200c97f6adbb3365f64

(324)

on May 18, 2013
at 02:23 AM

so no such thing as a bloody steak that kinda ruins it...kinda

Cf938ac46500e200c97f6adbb3365f64

(324)

on May 18, 2013
at 02:22 AM

so then the idea of a bloody steak is inaccurate?

Ebb10603524dd22621c1155dd7ddf106

(19150)

on May 17, 2013
at 12:07 PM

I'd be curious about this, but I'm leaning towards "no" or "much less than animals that directly digest grains." Ruminants ferment grasses -- or if they are only fed grain, then grain -- in their rumin, and it is the fat that is produced that is digested. So, for that reason, I lean towards "no, or less". However, if gluten/gliadin can pass through the rumin or other parts of the digestive tract of the animal, then I'd up it to "some."

Ebb10603524dd22621c1155dd7ddf106

(19150)

on May 17, 2013
at 12:04 PM

Do you butcher your own meat? Blood is drained from animals and meat before it's packaged. There are other iron-binding molecules besides hemoglobin in blood (like myoglobin) that give meat it's red juice when it's unwrapped from a package or after it's cooked.

4e6baf393fd5f339ae5a92ffbeadc884

(305)

on May 17, 2013
at 11:46 AM

Reasonably popular here in the UK, it is shame it is made with oats

72cf727474b8bf815fdc505e58cadfea

on May 17, 2013
at 02:44 AM

The red juice in meat is myoglobin, not blood. http://en.wikipedia.org/wiki/Myoglobin#Meat_color

72cf727474b8bf815fdc505e58cadfea

on May 17, 2013
at 02:43 AM

The red stuff in meat is (mylglobin)[http://en.wikipedia.org/wiki/Myoglobin#Meat_color], not blood.

F26fbc92b18f4689769d6f8746ea40f7

(334)

on May 17, 2013
at 02:28 AM

Blood sausage ... yummmm :)

8ce8b8fd33944e67dfd6277e7b671815

(327)

on May 17, 2013
at 01:31 AM

The pigs aren't pastured are they? if they were that would be great. It seems strange there isn't any sort of website dedicated to this, it seems like a paleo thing for sure.

3327924660b1e2f8f8fc4ca27fedf2b2

(2919)

on May 17, 2013
at 01:15 AM

You can buy jars of pigs blood in Asian markets. And yes, I would consume it.

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6 Answers

2
8ce8b8fd33944e67dfd6277e7b671815

(327)

on May 17, 2013
at 02:22 AM

https://en.wikipedia.org/wiki/Black_pudding

It's apparently very common around the world to drink, eat, and include blood in various dishes. The nutrient content is very good apparently as well, maybe there is an open market for me to invade.

4e6baf393fd5f339ae5a92ffbeadc884

(305)

on May 17, 2013
at 11:46 AM

Reasonably popular here in the UK, it is shame it is made with oats

0
Cf938ac46500e200c97f6adbb3365f64

(324)

on May 18, 2013
at 01:43 AM

I think my brain has been too conditioned from the media (wow more than i thought) to be able to adequately work it into my culinary appetite and make it tasty. but who knows maybe blood just taste good like butter does even and milk which is basically no worse than blood really its all animal. so yeah maybe i guess i would try it...

0
04a4f204bc2e589fa30fd31b92944549

(975)

on May 17, 2013
at 04:02 AM

It would be something I might try once, and using great caution, since if the animal was fed wheat based feed, wouldn't there be gluten in its bloodstream?

Ebb10603524dd22621c1155dd7ddf106

(19150)

on May 17, 2013
at 12:07 PM

I'd be curious about this, but I'm leaning towards "no" or "much less than animals that directly digest grains." Ruminants ferment grasses -- or if they are only fed grain, then grain -- in their rumin, and it is the fat that is produced that is digested. So, for that reason, I lean towards "no, or less". However, if gluten/gliadin can pass through the rumin or other parts of the digestive tract of the animal, then I'd up it to "some."

0
089dd41b18fbb95ebb5347cded708d98

(5635)

on May 17, 2013
at 02:49 AM

in a heartbeat!! i always use the extra blood in my meat to cook with it.

Ebb10603524dd22621c1155dd7ddf106

(19150)

on May 17, 2013
at 12:04 PM

Do you butcher your own meat? Blood is drained from animals and meat before it's packaged. There are other iron-binding molecules besides hemoglobin in blood (like myoglobin) that give meat it's red juice when it's unwrapped from a package or after it's cooked.

0
42cd0feeeda5fa2e2fe1c4fd8255073a

on May 17, 2013
at 02:31 AM

I've had ox blood soup when I was in South Korea. It's meant to be good for hangovers. Tastey too! http://en.wikipedia.org/wiki/Haejangguk

Have you heard of blood sausage and black pudding? Well, they're made with blood. Funny you mentioned this, I just watched this episode of Bizarre foods last night where they drink blood straight from the pig in Sardinia: https://www.youtube.com/watch?v=uBTXB6g0R1w

0
3fc95bca9e723edfbbb72b172798ab49

(1354)

on May 17, 2013
at 01:59 AM

To be fair there is a difference between "would I drink it" and "would I buy it". Would I drink it? Oh, sure. I order my meat rather rare when eating out and enjoy the blood, personally. Although I am not sure I would really go out of my way to acquire it. If, on the other hand, I could buy a decent brand of blood by the two gallons at Costco? Oh I'd definitely be "that guy" at check out.

I'm not sure, off-hand, how one handles it in the kitchen but I can definitely imagine some good cooking going down with blood. Or drink it. Or whatever.

Cf938ac46500e200c97f6adbb3365f64

(324)

on May 18, 2013
at 02:23 AM

so no such thing as a bloody steak that kinda ruins it...kinda

72cf727474b8bf815fdc505e58cadfea

on May 17, 2013
at 02:43 AM

The red stuff in meat is (mylglobin)[http://en.wikipedia.org/wiki/Myoglobin#Meat_color], not blood.

72cf727474b8bf815fdc505e58cadfea

on May 17, 2013
at 02:44 AM

The red juice in meat is myoglobin, not blood. http://en.wikipedia.org/wiki/Myoglobin#Meat_color

Cf938ac46500e200c97f6adbb3365f64

(324)

on May 18, 2013
at 02:22 AM

so then the idea of a bloody steak is inaccurate?

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