Foods you avoid BUT SHOULDN'T. Part 33: BLOOD SAUSAGE

Foods you avoid BUT SHOULDN'T. Part 33: BLOOD SAUSAGE

  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…


Foods you avoid BUT SHOULDN’T Part 23: SOUR CREAM

Foods you avoid BUT SHOULDN’T Part 23: SOUR CREAM

Why we avoid it: About 90% of its calories come from fat, at least half of which is saturated. If you were told to limit your saturated fat intake and to choose low-fat dairy products, you probably avoided sour cream. Why we should eat it: Sour cream is made by introducing certain types of lactic-acid bacteria to regular cream and…


Foods you avoid BUT SHOULDN’T Part 22: SWEETBREAD

Foods you avoid BUT SHOULDN’T Part 22: SWEETBREAD

Why we avoid it: The name sounds very carby, but sweetbreads are actually the nasty bits of veal, lamb or piglets. Sweetbreads are the thymus gland or the pancreas of the animal, and they automatically turn off a lot of people. Why we should eat it: Sweetbreads are actually praised for their silky texture, which is rare in most…


Foods you avoid BUT SHOULDN’T Part 13: CALF LIVER

Foods you avoid BUT SHOULDN’T Part 13: CALF LIVER

Why we avoid it: Offal (organ meat) is not appealing to many people. The texture and metallic taste probably turned you off as a kid, and you’ve probably hated it ever since. A popular objection to eating liver is the belief that it stores toxins. It’s true that the liver neutralises toxins, but these are usually eliminated or…