Blood - The most overlooked nutrient?

[Techydude]

Well yeah blood is rich in calcium, hence blood calcium levels tests. I think calcium is transported through the blood so that's why. One user here said her cats get their calcium from blood of carcasses, rats, etc.


I'd imagine more people could go on ZC on just a whole animal, including the blood. I'd live off of eating an entire animal with the blood over plants and meats without blood anyday. I wish we had more blood and more access, still looking for a whole animal carcass source, anyone got any sources for whole animals with the blood and/or blood sources still?

[RawZi]

still looking for a whole animal carcass source, anyone got any sources for whole animals with the blood and/or blood sources still?

    I haven't tried it, don't plan to, and not saying you should.  I don't know how they're raised and I like rodents climbing on me, not in my mouth ew, plus these are frozen.  Maybe this link will help you.  I know people do eat rats, when they can't afford other meat.  http://www.rodentpro.com/catalog.asp?prod=2  They're called pinkies, because they're still pink (no fur).

[Techydude]

Oh no! I dont wanna eat rats lol! D: I was talking about whole animals like cows, to take the carcass

Also I think blood may have carbs to sustain people who wanna LC but cant ZC

[magnetic]

Well yeah blood is rich in calcium, hence blood calcium levels tests. I think calcium is transported through the blood so that's why. One user here said her cats get their calcium from blood of carcasses, rats, etc.


I'd imagine more people could go on ZC on just a whole animal, including the blood. I'd live off of eating an entire animal with the blood over plants and meats without blood anyday. I wish we had more blood and more access, still looking for a whole animal carcass source, anyone got any sources for whole animals with the blood and/or blood sources still?

The butcher I am getting my quarter of beef from says I can have the blood but I have to come to the slaughter and bring my own containers, so that is what I am going to do.  Unless you are hunting I think your best bet is to find a local farmer on eatwild.com and just tell the butcher your specifics ahead of time and they will work with you.  The won't give me the head though.

Anyone know how much blood is in an adult cow/bull??  I estimated that it was 6 gallons based on the weight of the animal versus humans.  I need to make sure I have enough buckets.

[Techydude]

The butcher I am getting my quarter of beef from says I can have the blood but I have to come to the slaughter and bring my own containers, so that is what I am going to do.  Unless you are hunting I think your best bet is to find a local farmer on eatwild.com and just tell the butcher your specifics ahead of time and they will work with you.  The won't give me the head though.

Anyone know how much blood is in an adult cow/bull??  I estimated that it was 6 gallons based on the weight of the animal versus humans.  I need to make sure I have enough buckets.

oh thanks for the heads up!

[MaximilianKohler]

Anyone know how much blood is in an adult cow/bull??  I estimated that it was 6 gallons based on the weight of the animal versus humans.  I need to make sure I have enough buckets.

6 gallons of blood, haha sick

@techydude 40mg to 120mg of calcium per liter actually isn't that much considering 1 liter = 4.2cups, and 1 cup of milk = 300mg calcium, and the daily intake of calcium that the government set is 1000mg. But yeah, I know the whole need lots of calcium thing is mostly bs.

    Why?  Do you think this would be good indefinitely?  I want to know what happens and what you learn.

To update, the last two days I did this flush http://www.curemanual.com/detox-protocols-and-treatments/liver-gall-bladder-flush/hulda-clarks-liver-flush-method/ at the end it says to eat fruit or vegetables, but I just squeezed some freshly picked oranges instead in order to keep any fiber out of my digestive system. Then I drank blood later that day. Today the whole day I only drank milk with 1 raw egg dropped in each cup, and blood. But I was still feeling shitty, so just now I ate some of the suet I had sitting in a jar with blood and within a few minutes I started feeling much more energy and strength.
So it doesn't look like I'd be able to only drink milk/blood/eggs, much less blood alone.

I don't even know if I'm digesting the blood... because it makes my bowel movements really dark, like it's just going straight through...

[magnetic]

I plan on drinking a lot of blood when I get it, and I was concerned about iron toxicity, so I looked into it and came up with this.

According to NIH the upper intake level for an adult male is 45mg/day:

http://ods.od.nih.gov/factsheets/iron/

This is absurdly low and easily exceeded, especially by individuals eating a raw paleo diet.

According to this presentation: http://search.yahoo.com/r/_ylt=A0oG7k2tEYdN9QcAeOpXNyoA;_ylu=X3oDMTE1NGJvYTB1BHNlYwNzcgRwb3MDMQRjb2xvA2FjMgR2dGlkA01TWTAwMV8xNjM-/SIG=13s63uffi/EXP=1300719117/**http%3a//medlectures.com/Emergency%2520Medicine%2520Lectures/Toxicology%2520Lectures/Iron%2520toxicity.ppt

20-60mg/kg is considered mildly toxic, while lethal toxicity is 180+ mg/kg

I calculated that, to achieve toxicity based on my body weight I would have to consume over 1.25 gallons of blood.  I couldn't find nutrition information on cow blood so I used lamb blood and pig blood as references, they were both close in their nutrition re iron.  That's a lot of blood.

1.25 gallons of blood would be close to meeting all of my caloric requirements for the day.

So I am not worried about iron poisoning.  I suppose the iron could build up over a few days of drinking blood if my body did not effeciently remove the excess iron.

[magnetic]

So my farmer sent in the cows to be slaughtered, 12 100% grass fed cows in total.  Because of my "unusual" requests I had to be at the slaughter to get all of the parts I wanted.  Yesterday was a long day, I left home at 3am and arrived at the slaughterhouse at 5am.  I gave them my buckets and coolers, and they let me watch as they slaughtered and butchered the cows.  I watched about 8 cows being processed, it was very interesting as I have never been to a slaughterhouse or witnessed cows being killed and slaughtered before.  I was given about 9 gallons of blood, eyes, a spleen, a set of lungs, thyroid glands, a liver, tripe, a heart, kidneys, and face meat.  They were all female so I didn't get any testicles.  I thought of asking for the ovaries but these guys were working hard and I didn't want to interrupt their flow.  It was all very hygenic and efficient, they didn't even take notice of me watching.  I don't have any doubts now about practices at this slaughterhouse.  Having the customer standing and watching the process is better than any government oversight or inspection.

I noticed that the blood is less liquid than I thought it would be.  I have been pouring it into glass jugs and drinking from those, but about half of the pail of blood is a jelly-like substance that I cannot pour.  Can anyone explain this?  I have not tried any yet.  It looks like blood Jello(TM).

The lungs are interesting, very spongy. 

[jessica]

its probably the plasma or hemoglobin or something, blood is made up of various components, may even be the fat in the blood, i mean definitely expect it to coagulate...as is the nature of blood/scabs..........i am glad you got to watch the process and have such honest ranchers/butchers, thats amazing!!!!!!!

[Max]

So my farmer sent in the cows to be slaughtered, 12 100% grass fed cows in total.  Because of my "unusual" requests I had to be at the slaughter to get all of the parts I wanted.  Yesterday was a long day, I left home at 3am and arrived at the slaughterhouse at 5am.  I gave them my buckets and coolers, and they let me watch as they slaughtered and butchered the cows.  I watched about 8 cows being processed, it was very interesting as I have never been to a slaughterhouse or witnessed cows being killed and slaughtered before.  I was given about 9 gallons of blood, eyes, a spleen, a set of lungs, thyroid glands, a liver, tripe, a heart, kidneys, and face meat.  They were all female so I didn't get any testicles.  I thought of asking for the ovaries but these guys were working hard and I didn't want to interrupt their flow.  It was all very hygenic and efficient, they didn't even take notice of me watching.  I don't have any doubts now about practices at this slaughterhouse.  Having the customer standing and watching the process is better than any government oversight or inspection.

I noticed that the blood is less liquid than I thought it would be.  I have been pouring it into glass jugs and drinking from those, but about half of the pail of blood is a jelly-like substance that I cannot pour.  Can anyone explain this?  I have not tried any yet.  It looks like blood Jello(TM).

The lungs are interesting, very spongy. 

WOW.  Sounds like you got a lot of good stuff.  I am specifically interested in your reactions to the blood.  Please keep us updated on how it works for you.

[magnetic]

I have been draining the liquid and drinking that, it is difficult to drink more than a cup (8 oz) at a time.  Maybe the jelly-like substance is more palatable, I will try some soon.

[MaximilianKohler]

magnetic are you going to try to only drink blood for a period of time? Because I think your results would be a lot more significant then mine since I have severe medical problems associated with GI.

the beef blood I get coagulates as well, btw

[magnetic]

Well based on calories I could drink nothing but blood for about 18 days but I'm not going to do that, what with all this heart, liver, lungs, spleen, ... and my beef cuts will be coming in just over a week.  I think I have too much to feast on right now and too little fridge space, if only I could get my girlfriend to eat some of this.   

[MaximilianKohler]

I noticed that the blood I kept in the fridge tastes quite a bit better then the stuff I left at room temp.

[magnetic]

I noticed that the blood I kept in the fridge tastes quite a bit better then the stuff I left at room temp.

I just have it in uncovered buckets in the fridge so I imagine it will start going high pretty soon.

[MaximilianKohler]

should be fine in the fridge for at least a few weeks, I think I've had mine in there for over a week and it tastes really good!

[magnetic]

I wonder if I should stir the blood plasma??

[Neone]

You can also dry blood out and it will turn into little blood pebbles that you can keep in a jar for a long time.  Just pour some out and suck on them for a while.. they really get stuck in your teeth though if you try chew it.

[Brother]

I dont have access to any source that I would trust with it. but I just wanted to add that you dont have to go back any further than my grandparents generation to find blood a common dish. Black pudding and sausage. My granddad loved that stuff and I had it a lot in their home. But I hardly see it anymore. in 2 generations it has become a culinary outcast. The local take on it is basically just blood and fat with a bit of rye flour for texture.

[magnetic]

So far drinking the blood gives me a boost, like raw liver.

[MaximilianKohler]

So far drinking the blood gives me a boost, like raw liver.

Same. Also, I've noticed that raw milk seems hard to digest for me(which I've never noticed with pasteurized)... so that might have to do with some of the trouble I had with my previous blood/milk/egg fast.

As far as stirring, mine gets lighter at the top the of large glass jar I keep it in, so I just kind of swish it around before I pour some.

[magnetic]

Same. Also, I've noticed that raw milk seems hard to digest for me(which I've never noticed with pasteurized)... so that might have to do with some of the trouble I had with my previous blood/milk/egg fast.

As far as stirring, mine gets lighter at the top the of large glass jar I keep it in, so I just kind of swish it around before I pour some.

My friend suggested that I mix it up, it is becoming more and more separated.  Do you think enough oxygen is getting to all parts of it without mixing it every few days?  Meat, for instance, I turn over every couple of days if I have it on a plate in the fridge. 

[MaximilianKohler]

My friend suggested that I mix it up, it is becoming more and more separated.  Do you think enough oxygen is getting to all parts of it without mixing it every few days?  Meat, for instance, I turn over every couple of days if I have it on a plate in the fridge. 

I asked PaleoPhil a similar question about storing blood and anaerobic bacteria and I think he said I'd just have to test and see ._.
Whether it's jello-like or fluid, it seems like the same amount of oxygen would get to the different parts(unless it was ALL jello-like cubes). I don't see how it would be much different then milk though, which you can just let sit forever basically.

I turn my meat over too but only to make sure the other side drys as well. I've left meat in jars to get high for months and didn't mix those and had no ill effects from eating them. Of course if mixing your blood isn't a problem for you in any way then it's not gonna hurt...

[magnetic]

I asked PaleoPhil a similar question about storing blood and anaerobic bacteria and I think he said I'd just have to test and see ._.
Whether it's jello-like or fluid, it seems like the same amount of oxygen would get to the different parts(unless it was ALL jello-like cubes). I don't see how it would be much different then milk though, which you can just let sit forever basically.

I turn my meat over too but only to make sure the other side drys as well. I've left meat in jars to get high for months and didn't mix those and had no ill effects from eating them. Of course if mixing your blood isn't a problem for you in any way then it's not gonna hurt...

Well I hadn't mixed it at all, just let it sit and I ate some of the jello blood today and it tasted fine (and I feel fine).  So it sat for 5 days. 

So raw milk storage is like raw meat storage?  It is edible as long as you get oxygen to it?  I was wondering about this as I may be able to get 3 gallons of raw milk a week soon.

[MaximilianKohler]

raw milk changes a lot faster then raw meat, first all the fat separates to the top, and now mine after around 1-2 weeks later @ room temp seems to be turning into yogurt ^_^ - after I ate all the fat off the top

but yeah I'm pretty sure you can leave it out as long as you want, it'll just get predigested from the bacteria