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Free Iron!

Cast Iron Facts

Cooking with pure [uncoated] cast iron cookware provides a natural source of Iron (Fe) – without any added taste or smell
Iron deficiency is one of the most commonly occurring diseases in the developed world
Studies show that one third of women of fertile age suffer iron deficiency

For example

100g of egg, scrambled in pure cast iron cookware, will contain an additional 3g Iron

In a recent independently conducted test* found that18 out of 20 dishes contained more Iron when cooked in iron vessels than when cooked in non-ferrous vessels.
The percentage increase in iron content due to cooking in iron vessels varied in the 18 dishes from + 8%  to + 2536%
Dishes with higher moisture content, acidic content, longer cooking times had a higher Iron content.
Conclusion: “[This means that] the cooking vessel of iron could be used to increase iron content of food”

* Source:
Iron content of food cooked in iron utensils
Journal of  The American Diatetic Association Vol 86 Nr 7 Research s. 897-901
Department of Food and Nutrition, Texas Tech University, Lubbock

“Cooking foods in a cast iron skillet can add significant amounts of iron to your food. Foods that contain a lot of vitamin C aid the absorption of Iron.” National Anemia Action Council www.anemia.org
“We conclude that while cast iron and glass could be best for the consumer’s nutritional health, stainless steel and stealite can be used with relatively low risk, provided acid foods are not routinely prepared in those materials.” US National Library of Medicine, National Institutes of Health http://www.ncbi.nlm.gov/pubmed/17249489

“Cook in cast-iron cookware to increase the amount of iron in foods.” Alberta Health Services http://www.capitahealth.ca

“The following factors will increase the iron absorption from non-heme foods:
 A good source of vitamin C (ascorbic acid) – ie. Oranges, grapefruits, tomatoes, broccoli and strawberries, eaten together with non-heme food
 A non-heme food cooked in an iron pot, such as a cast iron skillet.”
McKinley Health Center, University of Illinois at Urbana-Champaign http://www.mckinley.illinois.edu

“Nutritionists also recommended cooking with a cast iron skillet to get more iron from a mostly vegetarian diet.”
Natural Health Magazine http://www.naturalhealthmag.com/

“Fire up tired blood: are you exhausted, unfocused and pale? You may have anemia. Supplements and simple change in diet can help. Wiesberg’s nutritionist also recommended cooking with a cast iron skillet to get more iron from a most vegetarian diet.”
CBS http://www.findarticles.com/p/articles/mi_m0NAH/is_2_38/ai_n24220166/

Weisberg’s nutritionist also recommended cooking with a cast iron skillet to get more iron from a mostly vegetarian diet. This an effective method and a smart thing to do, agrees Ashley Koff, R.D. founder of The HealthXchange nutrition counselling services in Beverly Hills and Santa Monica, CA. Many foods, especially those with acidic ingredients such as tomatoes, absorb significant amounts of the mineral from a cast iron skillet, she says. EnCognitive.com http://encognitive.com/node/4817