I need an extra iron boost about once a month, and I'd rather get it from veggies than meat. Anyone know which veggies have lots of iron?
also a good idea to avoid caffeine for 2 hr before and after a meal, as it interferes with your body's iron absorbtion.
luvndrumn, thank you Bilby, thank you also, but my reasons for not eating meat are mainly because it makes me sick and I just don't LIKE it most of the time.
I go to a school that has 'christian ethics' but some very cynical teachers. one of the the things my hist. teacher always says is that satan could quote the bible to prove his point. I'm not trying to offend any christians, but, like anything else the bible can be interpreted to mean a lot of different contradictory things, and is very heavily tied to its historical context, hence the slaves, having multiple wives, and other things that don't really mesh well with current societal values. I just wouldn't take it for granted that because it worked for people thousands of years ago, what the bible says is 100% applicable now.
Back to the topic of the thread... What is Alaria, Dulse, and Nori and can they be found here in the states? LOL I like that the Alaria, whatever it is, has so much iron.
Alaria: Description Kelp-like plant with distinct midrib & with sporangia borne at the base of the frond in special leaflets ("wings" called sporophylls) in two rows on the stipe. Olive or yellow-brown fronds to 4 m long and 25 cm wide. Narrow flexible stipe forms a distinct midrib through the frond. From this site: http://www.surialink.com/HANDBOOK/Genera/browns/Alaria/alaria.htm Dulse: is a red seaweed that grows attached to rocks by a "holdfast" in the North Atlantic and Northwest Pacific. It is commonly used in Ireland and Atlantic Canada both as food and medicinally and is now shipped around the globe. Dulse is found in many health food stores or fish markets or can be ordered directly from local distributors. From this site: http://www.grandmanannb.com/dulse.htm (the site goes on to give nutrient breakdowns, recipes, and speaks about the other greens) This site has an online store and carries Alaria, Dulse, and Nori (Laver): http://www.seaveg.com Check the natural/health food stores. I doubt that the commercial chains are going to carry these vegetables. If you have Google, you can search the net for these veggies.
An Age Old,, Great sorce for iron intake is to cook your meals in a iron skillet.. Doctors been recomendin that for decades,, if not centuries...
B12 is necessary for the absorption of iron.It is only found naturally in meat,liver, eggs, and whole milk.Some yeast extracts and breakfast cereals are fortified with B12.If none of these are acceptable the B12 tablets should be considered. BTW having too much iron can give symptoms similar to not having enough.
It aids in iron absorption, but it isn't the only option: To quote Vegetarian Times (August 1992, p. 60): "Iron deficiency, unlike protein deficiency, sometimes is a real problem, but meat is not the answer. The American Dietetic Association said in 1988 that vegetarians don't have a higher incidence of iron deficiency than nonvegetarians. If you are concerned about getting enough iron, avoid eating iron-rich foods along with substances that inhibit iron absorption: phyates (found in high-bran and unmilled cereals), polyphenols (such as tannins in tea) and calcium. Eat iron-rich foods along with foods containing vitamin C, which aids absorption. Good sources of iron include dried figs and prunes, dark-green leafy greens, legumes, certain whole grains such as quinoa and millet, blackstrap molasses, nuts and nutritional yeast. Acidic foods cooked in cast-iron pans are also good sources of the mineral." Source: http://www.ivu.org/faq/vitamins-minerals.html Something to be aware of, bree, is that there is such a thing as too much iron. It can result in a toxic condition. And like hippiehillbilly notes, an iron skillet does introduce iron into any food cooked in one. Plus, a well seasoned skillet is a great pan to cook in.
