Cook with Iron Pans to lower the risk of Anemia

Cook with Iron Pans to lower the risk of Anemia - Lack of iron associated with the decline in the production of hemoglobin, resultingin anemia or iron deficiency, one of the symptoms is extreme fatigue.

The condition is assessed is more common in developing countries, many occur in women, kids, vegetarian, and the perpetrators of the blood donor.

Cook with Iron Pans to lower the risk of Anemia

But, uniquely, some scientists say, the iron skillet or container used for cooking rated unbound iron into your food. So, cooking with these pans can be a cheap and easy way to add iron mineral to your diet.

It is true, that cooking with iron skillet can potentially increase your intake of iron in the diet, but the amount that is transferred and how well the body can absorb it was quite varied, depending on the degree of acidity of the food and the cooking time, according to scientific research.

Cook with Iron Pans to lower the risk of Anemia

In a new study, an iron ingot or piece of armor in the form of fish — commonly used for cooking — boiled in the soup, it was found capable of cutting the rate of anemia in rural women in Cambodia.

"People who iron deficiency does not have to rely the skillet an iron, but it could be a" good "way to add iron apart from eating iron-rich foods," said Sara Haas, a dietitian and spokeswoman for the Academy of Nutrition and Dietetics, an organization of food and nutrition professionals.

Since iron is known to dissolve in acid, then the iron content would be more easily transferred to the food when cooking food acids, such as tomatoes or apples, says Fergus Clydesdale, a professor in the Department of food science at the University of Massachusetts Amherst.

Cooking with water will result in the transfer of iron better than frying in oil, he added.

Cook apples in skillet iron rated researcher can add seven milligrams of iron to each serving. Cook spaghetti sauce adds five milligrams. At least that number can help the iron needs of adult women, namely 18 milligrams of iron per day.

For this reason, Canada Lucky Iron Fish Inc. has sold the iron fish-shaped ingots on the Web beginning in 2014, is recommended for use in soups or simmered with drinking water. The company also suggested adding an acid, such as orange juice or vinegar.

In a study of 304 women in three villages in Cambodia, which was published in the journal Tropical Medicine Surgery, use of & iron ingots for one year increases the concentration of hemoglobin in the blood, rather than respondents who don't use.

However, the results do not necessarily apply to all of the iron skillet, said study author Alastair J.S. Summerlee, a Professor of Biomedical Sciences at the University of Guelph in Canada.

Saucepan or wok oil layer of iron is often given as the surface of anti-sticking. So, stream iron becomes nothing or very little.

"It should be understood, not all of the iron in food can be absorbed in the body. The type of iron in meat, called heme, iron most easily absorbed by the body, "said Raymond Mahoney, Professor of food chemistry at UMass Amherst.

So according to him, the non-heme iron, i.e. iron pans that come from non-food and meat, are not fully able to be absorbed properly. But, when combined with foods with vitamin C, can make the iron is more easily absorbed and is available to the body.