I have an original Crisco shortening pamphlet/cookbook.
One of the recommendations is to eat a tablespoon of the product every day to maintain good health.
After all it is made from vegetables!
One culture's delicacy is another culture's atrocity.
Down at the local Thai market, there's a beauty canned product that I like to tease my partner about: Red Ant Eggs. If we ever get up to Northern Thailand, I'd consider trying a dish made locally with fresh ones, but spooning them out of a can is too big an ask, even for this adventurous palate.
In La Paz, Baja Sur, I once had an outstanding tripe stew called menudo. This particular incarnation had a thick spicy red chile base, mixed with with several vegetables and hominy and garnished with coriander leaves.
Unfortunately, I've also had the misfortune to try another regional variation of menudo in a clear/milky white "sauce." The tripe wasn't so well prepared and quite frankly the whole thing was revolting. I've heard that pig trotters are sometimes incorporated into this dish, and while that might have made for a more interesting presentation, I doubt that would have improved matters much.