Re: Filippa/Iron/food vs pans, pills

[Guest guest]

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> I am curious about iron from cast iron cookware and leaf

vegetables. As a

> vegetarian, I was told to cook in cast iron and eat greens. Is

this iron a

> good source I wonder? If so, cook that meat in cast iron with some

spinach,

> eh?

>

> Deanna

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Using cast iron cookery is like taking an extremely low-dose iron

supplement of the cheapest kind--probably harmless, but not a

significant iron contribution. The contribution of veggies (non-heme

iron) can be meaningful, but there's no way you could get enough from

them alone in an anemic situation (and perhaps not even in most

situations), so since you need to eat meat, just eat enough meat and

ignore the other sources. The iron from veggies is selectively

absorbed--meaning the body will (safely) ignore it if it has enough

already--so pretend that it gives you zero iron; ensure that you're

getting enough from heme sources alone; and let it work as a margin

of error for your heme sources.

Mike

SE Pennsylvania

The best way to predict the future is to invent it. --Alan Kay

[Guest guest]

Using cast iron cookery is like taking an extremely low-dose iron

supplement of the cheapest kind--probably harmless, but not a

significant iron contribution. - Mike , SE Pennsylvania

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Oh, but culinarily speaking, cast iron is superb. Last week I marinated

tenderloin of beef (in garlic, ginger and vinegar), heated the iron skillet

for a few minutes and seared those steaks beautifully with all the creamy

redness left within. I think it was better than grilling for taste.

Deanna