http://www.ncbi.nlm.nih.gov/pubmed/19476680
Cooking three typical refugee dishes in stainless steel pots led to an increase in Fe content of 3.2 to 17.1 mg/100 g food (P < 0.001).Here is a review article...
http://www.ncbi.nlm.nih.gov/pubmed/23868537
Looks like most studies simply have people eat from iron pots and then measure their blood hemoglobin change. Kind of a nifty way to do it.
On Sunday, May 8, 2016 at 4:23:33 PM UTC-7, Dan wrote:
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
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