The Nutritional Components of Processed Deer Blood
When properly collected and processed, deer blood is a concentrated source of several nutrients. Its composition includes approximately 80% water and 16-17% organic components, primarily proteins.
Key Nutrients Found in Processed Deer Blood
- Protein and Amino Acids: The most prominent component of deer blood is protein, including hemoglobin and peptides. These proteins provide a rich source of essential amino acids, which are the building blocks of muscle and are crucial for many bodily functions. Fermentation can further increase the free amino acid content.
- Heme Iron: A key component is heme iron, which is the type of iron found in animal blood and muscle. Heme iron is more easily absorbed by the human body than non-heme iron from plant sources. Processed deer blood powders are marketed for their high iron content and potential to combat iron deficiency anemia. A study comparing various animal bloods found deer blood had lower serum iron than cattle blood but was still a notable source.
- Minerals and Bioactive Compounds: Beyond iron, deer blood contains other trace minerals and bioactive compounds. These can include lipids, fatty acids, sterols, and enzymes. Research has also investigated the antioxidant and immunomodulatory properties of processed deer blood products.
Traditional Use and Modern Application as a Supplement
In East Asia, particularly China and Korea, deer blood has a long history of medicinal use. It has been incorporated into health tonics and powders, often with claims of boosting vitality, improving circulation, and treating conditions like anemia. In modern times, this has evolved into the production of dietary supplements, sold as freeze-dried powders or capsules.
This commercial processing is critical for safety. The blood is sterilized to eradicate potential pathogens before being dried and encapsulated. This approach is increasingly used in the animal feed and pet food industries as well, where the protein and iron content are valued for improving growth rates and immune responses.
Serious Health Risks of Consuming Raw Deer Blood
Despite the purported nutritional benefits of processed deer blood, the consumption of raw deer blood is extremely dangerous and carries severe health risks. Medical and food safety authorities strongly advise against this practice.
- Bacterial and Parasitic Contamination: Raw blood can be a host for harmful bacteria and parasites. One notable example is the risk of contracting brucellosis by handling or ingesting infected deer blood and organs. Another illness, human granulocytic ehrlichiosis (HGE), has also been linked to exposure to infected deer blood.
- Bloodborne Pathogens: Beyond bacteria, raw blood can contain other bloodborne illnesses that could potentially be transmitted to humans. For this reason, the consumption of raw blood is not recommended by medical professionals.
- Inadequate Digestion: Unlike carnivorous animals, the human digestive system is not adapted to process and defend against the pathogens found in raw blood. While small amounts, such as those in a rare steak, are generally considered low-risk, larger quantities pose a significant danger of infection.
- Hemochromatosis (Iron Overload): While iron is a beneficial nutrient, consuming large amounts of iron-rich blood can lead to hemochromatosis, a condition where the body absorbs too much iron. This excess iron can build up to toxic levels and cause organ damage, particularly to the liver, heart, and pancreas.
Comparing Raw vs. Processed Deer Blood
| Feature | Raw Deer Blood | Processed Deer Blood Powder/Capsules |
|---|---|---|
| Preparation | No processing; collected fresh. | Sterilized via freeze-drying or spray-drying. |
| Nutritional Profile | Contains high levels of protein and iron. | Concentrated protein, amino acids, and heme iron. |
| Health Risks | Extremely High. Severe risk of bloodborne diseases, bacterial infections (brucellosis), and parasites. | Low. Provided it is collected and processed under sanitary conditions by reputable manufacturers. |
| Taste/Sensory Profile | Pungent, metallic flavor. | Often tasteless in powder form, making it more palatable. |
| Application | Unsafe for human consumption. | Used in dietary supplements, animal feed, and pet food. |
| Regulatory Status | Unregulated and highly unsafe for human consumption. | Regulated as a supplement, with safety and quality controls in place in countries like New Zealand. |
Conclusion: Prioritizing Safety Over Potential Gains
In conclusion, while deer blood does contain a notable nutritional profile of protein, amino acids, and heme iron, accessing these nutrients through raw consumption is extremely hazardous. The risks of infectious diseases and bacterial contamination far outweigh any potential health benefits. Only processed deer blood from reputable, sterilized sources is considered low-risk for consumption, primarily as a supplement. For most people, a balanced diet is a much safer and more reliable way to obtain essential nutrients like iron and protein. Hunters and others handling raw deer should take extreme caution to avoid exposure to blood and organs to prevent diseases like brucellosis. For those interested in supplements, consulting a healthcare professional is recommended to weigh the pros and cons and ensure it is safe for their specific health needs, especially concerning iron levels. An example of a supplement safety guideline can be found on the Wisconsin DNR website, which issues advisories for deer products in contaminated areas.
