This forum is created by people who follow the Wheat Belly Diet, as a place to communicate with each other about various topics. Please note that this site is a user created site, and not one of Dr. Davis' sites.

Author Topic: Iron  (Read 1109 times)

deanna in AR

  • Sr. Member
  • ***
  • Posts: 1071
  • WF Sept. 2011
    • View Profile

Lynda (Fl)

  • Sr. Member
  • ***
  • Posts: 1185
  • Wheat-free for 4 years
    • View Profile
Re: Iron
« Reply #1 on: May 27, 2015, 10:11:35 AM »
Could it possibly work on the same principle as cast iron skillets?  Those are said to increase iron levels. I never thought of just dropping a chunk of it in the soup.

Barbara from New Jersey

  • Sr. Member
  • ***
  • Posts: 2169
    • View Profile
Re: Iron
« Reply #2 on: May 27, 2015, 10:32:38 AM »
Probably the same minute transfer of iron.  I would think this is the same principle as using those aluminum pots, pans and griddles that heated up evenly and quickly, but left trace amounts of the metal in your food.  Whether this is enough iron for good health remains to be proven.  All the metals leach into food except perhaps stainless steel. 

Wheat Free Forum

Re: Iron
« Reply #2 on: May 27, 2015, 10:32:38 AM »

Sponsored Links