Worldwide cause of iron deficiency is plant based diets

This post includes a synopsis of a study published in the Lancet Volume 370, Issue 9586, 11 August 2007, Pages 511-520 and a recipe for scrambled eggs.

Study title and authors:
Nutritional iron deficiency
Dr Michael B Zimmermann MDa, b, , and Richard F Hurrell PhDa                                     Books:

aLaboratory for Human Nutrition, Swiss Federal Institute of Technology, Zürich, Switzerland

bDivision of Human Nutrition, Wageningen University, The Netherlands

This paper can be accessed at: http://www.thelancet.com/journals/lancet/article/PIIS0140-6736(07)61235-5/abstract

In this review of the literature Zimmermann found that Iron deficiency is one of the leading risk factors for disability and death worldwide and has substantial health and economic costs, including poor pregnancy outcome, impaired school performance, and decreased productivity.

Doctor Zimmermann discovered that the cause of this iron deficiency is monotonous plant-based diets which leads to low iron bioavailability.

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Recipe of the day

Scrambled Eggs

Ingredients:

4 eggs                                                                                                                    Food Mall: Eggs

4 tbsp single cream

salt
white pepper
butter
2 tsp chopped chives
2 tsp chopped parsley.

Instructions:
Break the eggs into a bowl, add the cream and salt and pepper to taste. Whisk with a fork until mixed.

Melt about 1 ounce (28g) of butter in a small saucepan. Add the egg mixture and cook gently, stirring constantly, until the eggs begin to set, but are not fully set. Use a low light or lift the pan occasionally.

While the eggs are setting but still creamy, stir in the chives and parsley.

Serve immediately.