Brain as food

Brains used for nourishment include those of pigs, squirrels, rabbits, horses, cattle, monkeys, chickens, camels, fish, lamb, and goats.

A dish called maghaz is a popular cuisine in Pakistan, Bangladesh, parts of India, and diaspora countries.

[4][5] In Cebu City, Philippines, tuslob buwa (fried pig brain) is a popular street food.

For example, a single 140g (5 oz) serving of "pork brains in milk gravy" can contain 3500 mg of cholesterol (1170% of the USRDA).

[14] Another prion disease called kuru has been traced to a funerary ritual among the Fore people of Papua New Guinea in which those close to the dead would eat the brain of the deceased to create a sense of immortality.