> They do indeed have brain in Canada. My mother cooked it occasionally. She would lightly bread the delicacy and fry it in lard. The brain itself was quite tasty, but the texture of the vein surrounding the grey matter was unpleasant and continually reminded one what was actually being consumed. As for heart disease -- I would tend to think that quite a few Germans who practise the "old" eating habits have succumbed to it. My father had two heart attacks and still refused to give up his favourite foods. If it was fried -- it was fried in lard. Pork was not pork unless it had a good piece of fat surrounding it. Sauerkraut had no flavour unless a nice piece of smoked meat (75% fat, 25% meat) was cooked with it and then consumed. Speckwurst was his favourite. And what was a sandwich without butter 1/4 inch thick on it. Interestingly enough, despite this "unhealthy" diet, he survived his second heart attack for almost a year and died at 82 years of age. Elsa Kahler