By Dr. Mercola
U.S. readers may not be familiar with “black pudding,” but U.K. readers certainly will be; it’s a staple part of a full English breakfast.
Black pudding, also known as blood sausage, is made of pork fat, oatmeal and pig’s blood — and it has been hailed as a superfood and one of the “trendiest ingredients” of 2016 by The Daily Mail.1
“Blood sausage is going to become a superstar in 2016,” the article states, “as it’s packed with protein and practically carb free. It’s also a great source of protein, potassium, calcium and magnesium. It’s also rich in iron and zinc — two minerals frequently missing from modern diets.” 2
If you’re following a low-carb, high-fat diet, blood sausage would certainly fit the bill. From an agricultural perspective, it also makes sense to use every part of the animal during production, including the fat and blood, not only for economic reasons but also for environmental and ethical ones.
Historically, most traditional cultures placed a high value on consuming animals in their entirety, making use of the organs, blood, bones, and everything else — a far cry from today’s society, which pretty much values only the muscle tissue. But are pig’s fat and blood really good for you?
Pork Fat Can Be Healthy
Many may bristle at the thought of eating pork fat because it’s high in saturated fat. The American Heart Association began encouraging Americans to limit dietary fat, particularly animal fats, in order to reduce their risk of heart disease as far back as 1961.
Yet, research has been pouring in refuting the saturated fat/heart disease link while linking processed carbs to higher rates of disease. Evidence of this was highlighted in an editorial in the journal Open Heart.3
In it, research scientist and doctor
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