Will cooking with beef blood help symptoms of iron deficient anemia?!


Question: Will cooking with beef blood help symptoms of iron deficient anemia?
Okay, so me and a few of my family have a huge problem with iron deficient anemia. We eat a lot of beef to compensate, but that is getting way too expensive these days. Since blood is apparently loaded with iron, would it be effective to put cooked beef blood in with rice, and only a little bit of steak, instead of eating up to 2 lbs of steak every day? Is it fairly safe? What would be the concerns?

I'm just assuming that beef blood is loaded with iron like ours is supposed to be. Can anyone confirm that? What about b vitamins? How much does it need to be cooked to remove threats,without damaging the needed nutrients? How much is the right amount compared to eating 1 lb of steak per day?

PS, I'm not a fetishist, and I'm not into vampires, I just want to cut down my grocery costs in favor of rent, and heat. Thanks for your help.

(I got the idea from blood sausage, but don't have much info on it, aside that there is some kind of blood in it, and it is loaded with iron and other nutrients.)
(We've already tried supplements. They are not effective in resolving our symptoms.)

Answers:

Best Answer - Chosen by Voters

Beef and pig's blood are readily available in your local Asian supermarkets. I have anemia and have been using beef blood in cooked recipes. It's tasteless when prepared with food and my energy levels are vastly improved.

Yep, go ahead and add blood to your favorite stew and soup dishes. Probably best to add it in the last 10 minutes of cooking so as not to degrade the iron content. A little goes a long way.

Microwaving in NOT recommended as it may damage the nutritional value.



My grandmother made blood sausage (we called it blood pudding). I don't think there is any problem with using the blood if you guys are ok with that. Just cook it until it is congealed - you will be able to tell when it is cooked. Finding a source for the blood might be a bit more difficult , depending on where you live. Another thing to try is cooking much of your food in cast iron pans and skillets - not the coated kind but the old fashioned kind.

http://www.holidaycook.com/cast-iron/hea…




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