Help me fool my body into making more iron using food I dislike:

Take your iron food/supplement WITH Vitamin C (pill or orange) AND do NOT. . .

take a iron supplement within 2 hours after drinking milk/taking calcium as milk/calcium can inhibit the uptake of Iron.

I take an iron supplement with an orange or a vitamin C pill. I usually have my Iron pill with an orange a couple of hours after breakfast or lunch as a snack. --Well the pill ain't too tasty, but the orange is generally pretty good. . .

 
Gotta try this. I like chicken livers but if they are over-cooked . . .

I find the texture/flavor disgusting. I try to cook them so they are somewhat pink inside when I eat them.

 
I love you guys! And so will OneBlood when I *hopefully* sail through

the next iron test.

Looks like I have to radically change what I've been doing. Apparently, from what you're showing me, I'm not giving the iron enough time to get into my system. Also, I take so much right before the donation that it makes me nauseated, which is why I limit taking it to a specific time frame. Now I need to just take one or two pills daily, but for a longer period. Also-also, I drink a LOT of milk in my coffee several times a day to get my calcium, but that's when I take the iron pills, so basically I'm negating the positive effect. Also-also-also, I can use the cast-iron skillet, beans and green smoothies to help the situation along with foods I do like.

Finally, I can just going to suck it up and try chicken liver.

(Ugh, even typing the words gives me the heebee-jeebees.)

Thank you again, my friends.

 
Yes, good luck! And here is one more I didn't post before cuz it's so rich: Chicken Liver Mousse

I admire what you are doing--so many people would be happy to have an excuse not to donate. I used to donate in my 20's and had 2 gallon pins. Then with the threat of AIDS they stopped accepting blood from gay men. I was crushed, but I knew they were being careful. That policy is still mostly in effect but I think it is outdated. I'd be happy to give my 60-year-old blood if they would accept it.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=165063

 
Shot. They refused mine for 20 years because I'd had a malignant mole.

And they didn't "know" what caused cancer so they decided to err on the safe side and not take my blood.

They finally re-approved me after I was "cancer-free" for 20 years.

Silly geese. That's 120 pints of blood they refused over the years.

 
On a trip to Paris the most delicious salad I had was a leafy greens with sauteed chicken livers

on it with a nice vinaigrette. The livers were chopped small and even maybe a bit caramelized/crisp. Could be kale and spinach (but I would add some maybe romaine)

 
It took three stores before I found chicken livers. And they are tagged as...wait for it...

"CHICKEN NECKS"

Chicken necks...even thought I can see itty bitty livers squished in the clear packaging. I know necks. I've tossed away enough turkey necks & gullets to know what they are and these, Senator Quayle, are NOT NECKS.

Instructions on the package say to boil until done and then remove bones.

Every pore in my body is crying out that this is a BAD IDEA, blood donation be damned.

 
I support the Red Cross and I try to give the benefit of the doubt.

They are fighting on two fronts--trying to get people to donate, and trying to reassure recipients that the blood is safe.

Still, I think they are too cautious, or caving into ignorant fear. There are incredibly accurate tests now for safety. I miss the cookies and camaraderie.

 
If it's any consolation, liver is more expensive than neck here. You may have gotten a bargain

because the store didn't have an SKU for it.

 
I had the same problem. Vitamin C helps with the uptake of iron. Also, dairy is an inhibitor.

You may also want to check with your doctor. For a long time I had low iron. Had I paid attention, that would have been my first clue that I had a problem. Instead I did everything I could to increase my iron. Then last year, I ended up having emergency surgery for a uterine fibroid.

What helped with my iron was spinach salads, topped with sliced steak, and a citrusy garlic dressing.

 
I usually don't like liver, but I love the peri-peri chicken liver I get in South Africa.

I haven't tried this recipe, but it looks good.

Peri-peri chicken livers

Ingredients

2 tablespoons butter
500g chicken livers, cleaned and trimmed
3 garlic cloves, crushed
3-4 tablespoons peri-peri sauce
juice of 1 lemon
½ cup cream
salt & pepper to taste
chopped parsley, to serve
crusty bread, to serve

Instructions

In a very hot skillet/frying pan, melt the butter and fry the chicken livers until golden brown on both sides.
Add the garlic and peri-peri sauce and allow to fry for another minute until fragrant then add the lemon juice and cream.
Season with salt and pepper and allow to simmer for 5-7 minutes.
Serve with crusty bread.

http://simply-delicious-food.com/peri-peri-chicken-livers/

 
Marilyn, here is a delicious way to add iron

This is something I make fairly frequently and it doesn't require starting from raw liver. I didn't see pork liver mentioned in the posts but it has high iron content. This recipe is 100 times over T&T at this house- I use either liverwurst or braunschweiger (the American version is pretty much identical to liverwurst) and since the refrigerated tubes of either are 8 oz I use the whole thing, one whole 8 oz package of cream cheese and I bump up the rest of the ingredients to match the extra. :

JAMES BEARD’S LIVER PATE
6 oz liverwurst
6 oz cream cheese
1 tsp dry sherry
½ tsp Worcestershire sauce
½ tsp dried tarragon
pinch fines herbes
2 cloves garlic, minced
1 T whole green peppercorns
In a mixer combine the liverwurst, cream cheese, sherry, Worcestershire, tarragon, fines herbes and garlic. Blend well, stopping to scrape down the sides and bottom. When smooth, fold in the peppercorns. Serve with crackers or sliced baguette, butter, Dijon mustard, shaved red onions and cornichons. Makes about 1 lb.

 
I must try this one too. I would not expect to see ketchup in a Jacques Pepin recipe!

 
In Jacques' Fast Food My Way books he has recipes using ketchup

and in videos I've seen him use it in glazes. Here are a few recipes where he uses ketchup.

Supreme of Chicken with Balsamic Vinegar and Shallot Sauce with a Side of Corn and Peas

http://chopsizzlepop.com/recipes-night/supreme-of-chicken-with-balsamic-vinegar-and-shallot-sauce-with-a-side-of-corn-and-peas/

Pork Medallions with Grapes and Pomegranate Sauce
http://www.kqed.org/w/morefastfoodmyway/episode215.html

Smoked Ham Glazed with Maple Syrup
https://ww2.kqed.org/jpepinheart/2015/08/27/smoked-ham-glazed-with-maple-syrup/

Glazed Sausage Bits
http://www.kqed.org/w/morefastfoodmyway/recipes.html


And in this 2014 interview he is asked...

What if someone asks for ketchup? You don’t mind?
JP answers: "I love ketchup!"
http://www.thenewpotato.com/2014/10/23/jacques-pepin-interview-2014/

 
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