Eating pig/duck blood?

Answered on September 12, 2014
Created October 05, 2010 at 6:19 AM

Hi, new member here.

I have a question regarding the nutritional value of animal blood and the ingestion of animal blood from a paleo point of view. Many restaurants here in Taiwan (mostly Hot Pot) add these little blocks of congealed pig blood (sometimes duck blood) to their dishes. I've never been very much into it, mostly because I never really got hooked on Hot Pot anyways. Now that I'm eating paleo again I'm curious about the health benefits/threats of animal blood. I assume it's mostly iron and some protein. I can't find anything about animal blood in paleo/primal publications. I know primal man didn't have todays pigs and ducks around, but what did he do with all the blood from killed animals? Just drain it? Drink it?



on February 01, 2012
at 04:25 PM

I was wondering the same thing, Stefan! Follow-up question: what ingredients cause the duck blood in Chinese/Taiwanese foods to congeal into gel cubes? I think the blood itself is Paleo, but what else is in it when prepared in this way?



on October 05, 2010
at 01:05 PM

Boudin noir is delicious!

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on October 05, 2010
at 03:24 PM

Consuming blood is very paleo. I am sure the paleolithic eaters did not waste nutritrious parts of the animal. Along with iron, blood is also high in natural salt and electrolytes, which is important for human cell functioning. And in arid regions, it provides valuable liquid. Most traditional cultures I have experienced have various ways of collecting the blood of a killed animal and preparing it for consumption.



on October 05, 2010
at 07:01 AM

It's called hematophagy and it's not unprecedented seeing how blood has been consumed traditionally by some cultures as has been documented such as the Masai who mix blood with milk. Also the Inuit apparently drink it too.


In some cases, blood is used as an ingredient without any additional preparation. Raw blood is not commonly consumed straight, but may be used as an addition to drinks or other dishes.

One example is the drinking of seal blood. When interviewing an Inuit elder, Searles was told that "Inuit food generates a strong flow of blood, a condition considered to be healthy and indicative of a strong body." After the consumption of seal blood and meat, one could look at their veins in the wrist for proof of the strength that Inuit food provides. The veins would expand and darken and, as Kristen Borr?? observed, "the person's blood becomes fortified and improves in color and thickness." Borr?? states that "seal blood is seen as fortifying human blood by replacing depleted nutrients and rejuvenating the blood supply, it is considered a necessary part of the Inuit diet."



on October 05, 2010
at 12:26 PM

In Belgium (and France and maybe elsewhere) we eat a sausage called 'boudin noir', that is made mainly of pigsblood. Some information here

The cattle herders of East Africa also are famous of their diet of milk and cow blood. the most famous are the Masai. Wikipedia here There should be some information on these traditional people, maybe check Weston A. Price.

And then of course, you have this very rare subspecies of homo sapiens that eats only blood. they are called homo sapiens vampiriensis. Some great books on these are readily available...




on October 05, 2010
at 01:05 PM

Boudin noir is delicious!



on October 05, 2011
at 01:18 PM

I am originally from Germany. My grandmother would often eat thickened pig blood (came in a glass jar) with supper, I never tried it as I found the looks of it already nauseating. But the "blood sausage" that is still common in Germany I ate quite often. It is more processed and more spices added so it doesn't taste or look so offensive. I am now thinking of incorporating it back into my diet, have yet to find a decent source here in chicken factory farming land. I know from my cats' diet that blood not only supplies iron, but for my raw fed felines blood is the main if not only source for all minerals. They eat whole prey (chicks) and mostly dressed rabbits that are not bled out (for pet consumption) and so they get plenty of it.



on October 05, 2010
at 07:59 PM

Their is a traditional filipino dish called "dinuguan" which is blood soup with pretty much all the pig parts westernized people don't eat - ears and organs. It's delicious...at least IMHO. :-)


on October 05, 2010
at 05:58 PM

In Poland the "blood sausage" was also popular, and in some centuries ago there was "black soup" made of blood (duck, chicken, goose) mixed with good stock, dried fruits, honey, fruit vinegar and other additions.


on October 05, 2010
at 08:36 AM

Pig blood has been eaten in England although less popular now, it is called Black Pudding & comes in a sausage, traditionally eaten for breakfast as part of dish of eggs, bacon, sausage, & fried bread.

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