Blood sausage similar ingredients, is also eaten in Bosnia, Croatia, Serbia, and Slovenia during winter time, usually with sauerkraut and cooked potatoes. In Romania, the traditional "sângerete" (from "sânge", "blood" in Romanian) is made from shoulder butt pork meat, pork blood and a filler such as pre-boiled rice seasoned with pepper, garlic and basil. It has many regional variants, but the most common are the "sângerete" from Transylvania. Similarly, in Czech cuisine, "jelito" is made from second-rate pork, pig's blood and peeled barley; the stuffing served by itself, unformed, is called "prejt". In Denmark, "blodpølse" is made from pigs's blood and suet,
Superfood diet including fruits and vegetables. According to Cancer Research UK, "the term 'superfood' is really just a marketing tool, with little scientific basis to it". According to Catherine Collins, chief dietitian at St George's Hospital in London, usage of the term can be harmful. Collins has stated that "[t]he term 'superfoods' is at best meaningless and at worst harmful. There are so many wrong ideas about superfoods that I don't know where best to begin to dismantle the whole concept." Cancer Research UK notes that although superfoods are often promoted as having the ability to prevent or cure diseases, including