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You almost certainly get enough in your diet without having to rely on cast-iron cookware. Is the iron that leaches out even particularly bioavailable? When we
by bigDinosaur 4y ago
You almost certainly get enough in your diet without having to rely on cast-iron cookware. Is the iron that leaches out even particularly bioavailable? When we talk about iron in the diet we're really talking about iron as part a molecule, not just the raw element.
- loeg 4y agoIt appears to be a “non-heme” source (some bioavailability, like nuts/greens, but not as much as “heme” sources, like red meat). Regardless, getting some iron via the cookware doesn’t hurt.