Welcome to Science Facts Sundays.

These are some notes I took when reading Iron Rich Foods: Unlock the Iron in Your Food and Fight Iron Deficiency by Amanda Rose, PH.D.

My daughter knows why we don’t drink milk with an iron-rich meal. She can tell you, “calcium inhibits iron absorption!”

I don’t see the point of eating foods and not being able to absorb them and utilize all their benefits. What a shame to waste the iron in our foods when we eat them with dairy products. Simply knowing to separate the foods for ultimate utilization can be helpful for combating low iron levels.

You may find this geeky - so be forewarned! If fermentation doesn’t appeal to you, check back in a few weeks and I’ll have moved on to something else that you may be interested in.

This week we learn that mushrooms have more iron than spinach, why Vitamin C enhances iron absorption, why over-ripe vegetables are to be avoided, how fermentation comes into play, what the deal is with oxalic acid, why you may want to avoid high oxalic acid-containing foods (and what they are), why boiling is better than steaming, and more… Continue reading →