Quote:
Originally Posted by Donna T
Wondering about thoughts on using cast iron for cooking when having to have transfusions every 2-3 weeks. Does the iron in the cookware contribute to the iron overload from transfusions? Would it be OK to use cast iron for cooking occasionally? And chicken livers. I love chicken livers! Is there any harm in eating them occasionally? Is the amount of iron content in them too risky if someone gets frequent PRBC transplants? Silly questions, I know.  |
I don't think it would hurt using an iron pan. You will get added iron from the pan, my Mom always used cast iron pans and said it was a good source of iron. I don't think you would get iron overload but talk it over with your doctor.