If a pig carbo loaded right before it was slaughtered, would the meat be extra sweet from all the glycogen? I would bet so. And I want to taste that ham if it’s true. That would be some good eatin there I tell you what. I actually have one more question too. If I drank a bunch of blood would that boost my hematocrit? I’m guessing yes, of course it would. Now for the grand finale: If a pig carbo loaded right before he was slaughtered, and I drank his blood, would I get the double benefit of boosting my own glycogen levels AND boosting my red blood cells? We’ll see.
