WHY WE AVOID IT:
Blood is for vampires, not day walkers. Made with congealed pork blood, gelatin and spices, the black color of these sausages is disturbing to many. Besides, eating blood is banned in many religions.
WHY WE SHOULD EAT IT:
If you’re traveling to parts of Europe or Asia, there will be blood. The dish is a staple in the UK (black pudding) and France (boudin noir) and is a common food item in many parts of the word. Relatively low in calories, rich in protein and devoid of carbs, blood sausage is the perfect low-carb food. In terms of nutrients, blood sausage is a rich source of zinc and iron. It has up to three times more iron than grilled rump steak — just what is needed to relieve Twilight fans of their lethargy, poor concentration and pale skin.