SD wrote:

> Other than liver, molasses, and spinach anyone have suggestions on high
> iron foods and your favorite methods to prepare those?

With iron, you should not only consider the quantity of iron, but also
how well it is going to be absorbed by the body. Iron in supplements is
usually not very well absorbed. Iron in meat is well absorbed. Iron in
vegetables is in a form that is not well absorbed by the body, so that
spinach is in fact not so good to get iron. If the vegetable is rich in
beta-carotene too, then its iron may be better absorbed.

Also, I read that if you eat food rich in calcium together with iron,
the calcium may prevent the absorption of the iron. It is therefore
better to eat food rich in calcium (like milk, cheese, etc.) separately
from food rich in iron.

Food rich in iron:
Red meat (beef), egg yolks, broccoli (also rich in beta-carotene).
Hijiki (a seaweed you can find dried in Asian market) is also supposed
to be rich in iron.

My dad used to put iron nails in an apple and leave it - I don't
remember how long, - one day I think, though it may have been longer.
If you want to try, make sure that the nails are pure iron.

Mite
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