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Sharing to help those with Iron deficiency!


Mermaid's Mom

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Mermaid's Mom Enthusiast

About 6 months ago we learned that my daughter is Iron deficient.  She has eating issues and is not inclined to eat iron rich foods.  We used a liquid iron supplement which tasted AWFUL and she struggled to drink some days.  FINALLY we found the lucky iron fish!  It is a cast iron fish and you can cook with and increase your iron more naturally.  The recommended way to use it (which is the way that we use it) is to boil 1L of water with 3 drops of lemon for 10 minutes.  Let the water cool and then drink throughout the day.  This water provides a person with 70% (I think?) of their daily iron requirements.  Open Original Shared Link


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Jmg Mentor

That's a cute way of upping her iron intake :) 

You can get a similar affect by cooking with cast iron pots: Open Original Shared Link  so you could look for a couple of those if the fish ever swims off :P

 

Mermaid's Mom Enthusiast
1 hour ago, Jmg said:

That's a cute way of upping her iron intake :) 

You can get a similar affect by cooking with cast iron pots: Open Original Shared Link  so you could look for a couple of those if the fish ever swims off :P

 

Initially I bought the cast iron pans but research says that once they get "seasoned" they are sealed and the iron doesn't leech into the food the same way.

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    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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    • Matthias
      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
    • Scott Adams
      I agree with @trents, but thank you for bringing this up here!
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