With a substitution ratio of 65g of blood for one egg (approx. 58g), or 43g of blood for one egg white (approx. 33g)
How hungry are ya?
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Is this something… we really should know…?
What risks or other concerns come with eating blood instead of eggs?
Besides sourcing, I guess.
The main risk is that you might like it.
Too much iron in your diet isn’t great.