Whole Blood has been used in cooking as a thickener as a result of the protein albumin. Our ancestors drank whole blood and ate blood sausage and black pudding, all of which contain whole blood for rich nutrients.
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Whole Blood aids the increase in red blood cell count to increase the transport of heme iron throughout the body.
Whole Blood also contains valuable bioavailable heme iron and other nutrients to support iron deficiency.
Some of the vitamins present in black pudding include vitamin A, B6, B12, C, D, E and K. It also includes Folate, Riboflavin, Niacin, Choline and even Betaine.
All of these vitamins are known to effectively offer health benefits to the body which can boost your health and energy.
It also contains different types of minerals such as calcium, potassium, iron, magnesium, zinc, fluoride and all other minerals needed by the body.
Liver while being the most nourishing food on the planet, happens to contain bioavailable heme iron, along with the right quantity of vitamin A and copper needed to convert and move Fe++ stored in cells to Fe+++ for the iron mobilisation cycle to work effectively.
Vitamin A helps to activate copper and copper helps to activate iron to move it from the cells where is may cause inflammation, to where it's needed into the blood, so the red blood cells can carry it around the body for metabolic pathways to function.
Spleen provides the most amount of bioavailable heme iron of all the organs and glands.
Of the heme iron that's consumed only about 35% makes it's way to the blood.
The combination of these three products is not sufficient to cause excess consumption of heme iron or other vitamins and minerals.
Disclaimer*
Any statements made on this website have not been evaluated by the Australian Therapeutic Goods Administration (TGA) or Food and Drug Administration (FDA). Product information and statements made are not intended to diagnose, prevent, treat or cure any disease.*