Zoomer wrote:Hi Jeff,
I appreciate your help here to answer important and even silly questions (which this may be).
I was wondering if cooking in cast iron cookware might be bad because of the iron content in the pans.
Thanks for your advice!
Linda
Hi Linda,
I do not think your question is silly.
Cooking in cast iron pots can increase iron intake as some of the iron leaches into the food.
Excess iron can cause diarrhea, constipation and abdominal discomfort in some people. Excess iron can also be toxic especially for children, though this is usually the result of their ingesting adult supplements.
In addition, some people accumulate iron in thier body tissues due to a hereditary condition called hemochromatosis. This iron accumulation can lead to organ damage, most importantly in the liver, heart and pancreas, resulting in liver failure, heart disease and diabetes mellitus.
Some research indicated that iron may contribute to the oxidation of LDL cholesterol, changing it to a form that is more damaging to coronary arteries.
They are also usually much heavier, which can be an issue for many of our clients
I prefer and recommend stainless steel and ceramic, non-stick.
In Health
Jeff Novick, MS, RD