Study title and authors:
Utilization of Iron from an Animal-Based Iron Source Is Greater Than That of Ferrous Sulfate in Pregnant and Nonpregnant Women1,2,3
Melissa F. Young4, Ian Griffin5, Eva Pressman6, Allison W. McIntyre6, Elizabeth Cooper6, Thomas McNanley6, Z. Leah Harris7, Mark Westerman8, and Kimberly O. O’Brien4 Books:
5USDA/Agricultural Research Service Children’s Nutrition Research Center, Baylor College of Medicine, Houston, TX 77030
6The University of Rochester School of Medicine, Rochester, NY 14642
7Vanderbilt University Medical Center, Department of Pediatrics, Nashville, TN 37232
8Intrinsic LifeSciences, LLC, La Jolla, CA 92037
This study can be accessed at: http://jn.nutrition.org/content/140/12/2162.abstract
The objective of the study was to examine relative differences in heme (animal based) and nonheme (ferrous sulfate) iron bioavailabilty in pregnant and nonpregnant women.
Heme (animal based) iron bioavailabilty was significantly greater than nonheme (ferrous sulfate) iron bioavailabilty in both pregnant and nonpregnant women.
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Recipe of the day
Moroccan Chicken Salad
For the Chicken Food Mall: Chicken Breast
◦2 t paprika
◦1 t coriander
◦1 t cumin
◦½ t cinnamon
◦¼ t red pepper flakes
For the tasty stuff that goes in the salad
◦2 heads romaine lettuce
◦4 small golden beets
◦1 small-to-medium butternut squash
◦dried cherries (or cranberries–something tart will work best)
For the dressing
◦juice 1 lemon
◦juice 1 lime
◦1-2 T vinegar (champagne or cider)
◦¼ – ½ c avocado oil (olive oil will work too)
Preheat your oven to 400ºF.
Peel the beets and butternut squash (+remove the seeds). Chop into small pieces, salt/pepper and oil the pieces. Roast until the squash is soft, about 20 minutes (depending on how big the pieces are).
While the veggies are roasting…
In a large bowl, combine all the spices together. Toss the chicken pieces into the bowl and coat them evenly with the spice mixture. Heat a saute pan over medium-high heat and saute the chicken until cooked through. Remove from the pan and add to the serving bowl.
Wash and chop the lettuce. Add it, along with the rest of the “tasty” ingredients to the serving bowl. Add the squash and beets too.
For the dressing…
Combine all ingredients into a small food processor and process until smooth. Of course, you could use a whisk and bowl, in lieu –just make sure you’ve smashed the avocado up before adding it to the dressing.