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Scroll down for iron sources:<br><br><br><br><a href="http://www.soystache.com/iron.htm" target="_blank">http://www.soystache.com/iron.htm</a>
 

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Discussion Starter #3
Here is everything I could find: green leafy vegetables, whole grains, enriched breads and cereals, almonds, avocados, beets, blackstrap molasses, brewer's yeast, dates, dulse, kelp, kidney and lima beans, lentils, millet, peaches, pears, dried prunes, pumpkins, raisins, rice and wheat bran, sesame seeds, soybeans, and watercress. Herbs containing iron: alfalfa, burdock root, catnip, cayenne, chamomile, chickweed, chicory, dandelion, dong quai, eyebright, fennel seed, fenugree, horsetail, kelp, lemongrass, licorice, milk thistle seed, mullein, nettle, oat straw, paprika, parsley, peppermint, plantain, raspberry leaf, rose hips, sarsaparilla, shepherd's purse, uva ursi, and yellowdock.<br><br><br><br>
I know I repeated some stuff....oops. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> I got this all from the book Prescription for Nutritional Healing, it is so awesome.
 

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Here is some more info on iron.<br><br><a href="http://www.veganoutreach.org/health/stayinghealthy.html#iron" target="_blank">http://www.veganoutreach.org/health/...lthy.html#iron</a>
 

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That's not really entirely helpful, herself. Sure, rasberry leaf may have a high percentage of iron, per gram of leaf -- but how many rasberry leaves does one eat, or use in one's tea? Not many. So it is probably not a real practical source of iron. Same w many of the other items.<br><br><br><br>
Saying "enriched breads" are a source of iron is telling people that the company that ground the grain for the bread, added a mineral-derived source of iron to the final product. Might as well just go out and buy ferrous gluconate (or f sulfate) by itself, in tablet form. You get all the same iron, but don't have to consume all that grain, to get it.
 

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The q was: what <b>vegetables</b> are high in iron.<br><br><br><br>
A partial ans is that many leafy greens are, and so is brocolli. Green romaine lettuce (not the light inner leaves tho). Collard greens. Chewing on sugar cane -- i guess you could call it a vegetable. I don't really know too much about which vegetables, tho, are high in iron.<br><br><br><br>
Light molasses is fairly high in iron. Dark or black-strap, is higher. Plain Steens Cane Syrup is about the same as light molasses. Those so-called "natural cane sweeteners" such as Sucanat and Florida Crystals, and "evaporated cane juice" sweeteners, that are light in color, are not hight in iron. They are a kind of refined sugar. They are just not AS refined as pure white sugar. Iron compounds are mostly what gives molasses its reddish-brown-black color. The lighter your sugar, the more iron compounds have been removed. That is another reason I am often telling you that the presumed advantage of so-called natural cane sweeteners over stark white sugar, are mostly bull****. To get any substantial and practical amount of iron, from sugar cane, you must use light or dark molasses, or unrefined (nearly black, such as Steen's) cane syrup.<br><br><br><br>
 

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spinach as well i think, if it wasn't mentioned.<br><br>
personally i can't take iron supplements because of my thyroid condition. i don't know why, i just know i'm not supposed to, guess it interferes with the meds or something. so i try to make sure i get lots of it naturally in food, but i do use fortified stuff too like soymilk. i'm not sure if they have the same effects supplements would though
 

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Iron supplements used to fortify foods are identical to the iron supplements found in iron tabs. The 2 most common are ferous sulfate and ferrous gluconate. The gluconate is also added to the water of canned black-ripe olives.<br><br><br><br>
I think what you have to do is just make sure you don't get excessive iron. Pills typically each have 1.5 of the rda. Fortified food typically has less. Maybe 0.6 per what they think is a portion.<br><br><br><br>
Yes. Spinach. Leafy greens. Mostly any one. Including brussel sprouts and mustard greens. Beet tops -- better than beet roots.
 

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In fact, Swiss chard, which is basically beet tops from a beet cultivar that has poor root formation but charming leaf formation, are so high in iron, that perhaps you ought to avoid large portions. They shrink like spinach, when cooked. So you can easily gett a whole bushel full of raw leaves into your stomach, after u cook them.<br><br><br><br>
I loves spinaches.
 

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I've also heard that getting to much iron is dangerous...is that something i should be at all worried about?
 

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To much of any one thing is not good. Your body has to process all of that stuff. If there's too much of one thing you stress the parts our that need to work (like maybe your liver). This is what I've always thought. I could be wrong though.
 

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my old doctor advised me that iron is best absorbed when you ingest a folic acid suplement---> I started taking folic and my pregnant boss laughed at me, because she takes it 'cause she's pregnant
 

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i got lectured by the guy at the health food store about folic acid. he said women of all ages need to take it, men too just in smaller doses. it helps keep the brain healthy. reason they tell pregnant women to take lots of it is so the baby's brain will develop normally, but you should take it anyway for your own health. i think i heard something about it helping prevent alzheimers or other mental illnesses as we get older.
 

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LadyFaile writes<br><br>
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i think i heard something about it helping prevent alzheimers or other mental illnesses as we get older.<br><br>
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Yea, I <b>also</b> seem to remember hearing something about Alzheimers which I forgot.
 
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