My friends and I are curious about the amount of iron that gets into food when using a cast iron skillet. Are there any DIY tests for bio-available iron (preferably one that is quantifiable rather than a simple "yes/no iron is here") that we could use?
Also what skillet-cookable foods have zero iron content? I'd rather not have to run two batches of tests, one with and without the iron skillet, especially because that introduces potentially confounding variables.
Thanks,
Dan
-- -- You received this message because you are subscribed to the Google Groups DIYbio group. To post to this group, send email to diybio@googlegroups.com. To unsubscribe from this group, send email to diybio+unsubscribe@googlegroups.com. For more options, visit this group at https://groups.google.com/d/forum/diybio?hl=en
Learn more at www.diybio.org
---
You received this message because you are subscribed to the Google Groups "DIYbio" group.
To unsubscribe from this group and stop receiving emails from it, send an email to diybio+unsubscribe@googlegroups.com.
To post to this group, send email to diybio@googlegroups.com.
Visit this group at https://groups.google.com/group/diybio.
To view this discussion on the web visit https://groups.google.com/d/msgid/diybio/CAGjqrSgXGOovY4CAniGL8%2BY4QAvpvWK0OBZqaMKQxrTouE65sA%40mail.gmail.com.
For more options, visit https://groups.google.com/d/optout.
0 comments:
Post a Comment