Thursday, November 08, 2007

cast iron cooking: health benefits

Cast Iron dishes seem to be making a comeback, some could argue though--that they never went out of style. I love the design of this simple, clean lined cast iron wok.

Your cast iron pots add a bit of minerals to each meal you cook in them; health-essential mineral iron. Every cooking surface leaches some metal into the food, especially using high temperatures. All materials release atoms and molecules when heated and more so when put in contact with acidic or alkaline substances.

Vitamin C aids in iron absorption too. Besides receiving iron from your cast iron pots, other sources of iron include dark-green leafy greens, legume (chickpeas, beans, lentils), dried figs and prunes, quinoa and millet, blackstrap molasses, parsley, watercress, seaweeds, nuts and nutritional yeast.

Malic acid and citric acid also aid in the absorption of iron. Vitamin C sources are green leafy vegetables (including cauliflower), citrus fruits, mangoes, tomatoes and potatoes. Malic acid is found in citris, apples, plums and pumpkins (amongst other foods).

Japanese cast iron pans can be found at Simply Natural and other cast iron at Lodge Manufacturing

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