2 ms·
Cooking with cast iron, especially not being afraid to do longer-cooked mildly acidic foods like a braise or a lasagna, gives a pretty bio-available boost to yo
by hansvm 4y ago
Cooking with cast iron, especially not being afraid to do longer-cooked mildly acidic foods like a braise or a lasagna, gives a pretty bio-available boost to your iron. It's mostly FE (II), but it doesn't have much time to oxidize before it's appropriately metabolized.
- yetihehe 4y agoYou can also try cooking soup with uncoated (without zinc) iron nails, or use something like https://luckyironfish.com/ https://luckyironfish.com/
- kragen 4y agopresumably the zinc will dissolve in the acidic food even more easily than the iron, and i think your body can tolerate higher intake levels
- deleted 4y ago[deleted]