Here’s a weird fact: cooking can actually help. If you’re eating plant-based iron sources like spinach, kale, or beans, cooking them breaks down compounds that block absorption. Especially if you use an acid like tomato sauce or lemon juice while cooking.
Think of it like this: raw spinach is healthy, but it’s also a stubborn gatekeeper. Cooked spinach in a tomato-based curry? That’s like opening the gate wide open and letting the iron stroll right in. Delicious and efficient.
Also, cooking in a cast iron pan? Yes, that actually adds a tiny amount of iron to your food. It’s like accidentally seasoning your dinner with a superhero ingredient. Not a huge amount, but every little bit helps, right?
