One of the tips to boost iron and protein levels for vegans is avoiding caffeine and alcohol when eating iron, since it hinders iron absorption (plant iron, not animal iron - you meat-eaters are just fine). You're also supposed to have vitamin C with iron to help absorption. For the most part, this has been pretty easy to do. I have some OJ with breakfast and save my tea for mid-morning. And I make sure to have tomatoes or red peppers with my lunch and dinner. Cutting out wine with dinner? Are you kidding?
So to offset my vino, I decided to incorporate another iron tip: cast-iron cookware. It supposedly helps to maintain the iron content of food while you cook, and lifting the damn thing also has muscle-building health benefits. I had been steering clear of that one since cast-iron tends to be pricey, but last night at Ikea I discovered their Le Creuset knock-off series. Swoon. I got the small-sized skillet but I have a feeling I might go back for the casserole dish. If I can pick it up.

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