daily actions toward becoming better prepared for societal collapse
Every once in a while someone says something along the lines of the
importance of using cast iron pans to boost your supplemental iron
intake, or one of the advantages of using cast iron over other kinds of
pans is that you can get your iron instead of having to take a
An awful lot depends on how well-seasoned your pan is, what you’re cooking, and for what amount of time.
Here’s what you need to know:
Hello Jennifer, I did a little research, yes cooking Vitamin C rich foods like tomatoes will indeed help you get Iron from that Cast Iron Pan. Other foods high in Iron include legumes, Grains, Nuts and seeds (including roasted pumpkin-squash seeds) AND Adsorption of Iron is greatly enhanced by Vitamin C in the same meal. Like Beans and Rice PLUS Salsa.
ODDLY Spinach is NOT a good source of Iron as the Spinach contains oxalates that block absorption. However Swiss Chard and Collards have plenty of Iron.
Calories count but so does fats, vitamins and minerals. Thanks for your postings!