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Omega 3 fats and saturated, Haggis was once the epitome.
My mum (she was English) used to ask me to bring some Haggis if I could find it in the city. When she told me what it was I was revolted. It turns out she didn’t describe it very well.
I did look at both St. Lawrence and Kensington markets, in Toronto, but I never saw any.
I just saw a clip about this Scottish item on television as they are promoting a local annual Highland Festival this morning. I learned that Haggis is:
– heart liver and lungs of a sheep, minced with flavorings, usually onions and herbs, and oatmeal is added.
This is wrapped with the sheep’s stomach and slow cooked for at least three hours.
Now that sounds a little more appetizing. But not quite enough for me to go and get some.
The good thing is the way nothing from the animal is wasted. I suppose you could flavor it any way you liked and have your own “brand”.
I won’t make to the festival but if I did I would settle for the Sword dancing and bagpipes. Well, maybe I’d try a bite.
The healthy aspect of eating Haggis is it has a good amount of saturated fats…
…Assuming, of course that the animals were pasture fed and slaughtered without the usual deluge of hormones, antibiotics and other feed lot drugs. Hoping!
I mention pasture fed because animals who have pastured produce a higher ratio of Omega 3 Fatty Acids to the Omega 6 Fatty acids.
This balance offers us better heart, artery, and brain health.
I can’t confirm if the above product is pasture fed, unfortunately. But I did find a omega 3 fats product here:
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I hope this article helps with your search for omega 3 fats!