Cast Iron Cooking Question....for anemia...CKD

[Sunglobe]

As a CKD Stage 3, & anemic. I've heard and read about the benefits of cooking in cast iron for increasing iron absorption in our bodies. Anyone ever used cast iron for this reason and had any success for anemia?? I also love lentils which have high iron content, but read somewhere, in Lee Hull's book I think, he- Mr. Hull eats no grains, legumes or pasta all, that lentils have some type of oxidation not good for CKD, any truth there?? I followed Mr. Hull's book but lost so much weight I got sick, I've had to add back grains, legumes/beans and some pasta carefully depending on potassium and phos levels....it's never easy!

[Panda68]

Hi, my hematologist told me it was great I paid attention to my diet, etc. but that because my anemia is kidney induced it would only make a tiny bit of difference.

I would do what works best for you but if you are losing weight, etc. and it was unintentional you should change things. I found out recently weight loss and muscle mass are taken into consideration for dialysis. So it does make a diff.

If you aren’t seeing a hematologist is I would recommend a consult. I had my PCP managing my anemia and when I finally went to the hematologist saw a huge difference in the management of my anemia. My quality of life improved and it was easier managed. Many PCP’s don’t have kidney disease experience and don’t manage anemia correctly. It seems simple but is much more complicated.

Best of luck and happy eating

[Sunglobe in reply to Panda68]

Thank you Panda68! I didn't intentionally want this weight loss, it came about directly by following that strict eating regimine & then I became weak & sick from it, dizziness- which I still have, crazy symptoms... I actually had to move in with family as I lived alone and was too weak to function alone. I can't even stand to see myself this skinny & it's hard to gain some weight back. Does that eating plan improve labs- it does, but at what cost. I'll take your suggestion and ask to see a hematologist. And yes, PCP does not have enough expertise, just told me- you have anemia! Thanks again...

[Panda68 in reply to Sunglobe]

I’m so sorry. It’s sucks being sick sometimes, it’s not easy. Hang in there!

[Bassetmommer NKF Ambassador]

HI Sunglobe, What you experienced is why it is so important to see a dietician who will help create a diet that will work for you, keep you healthy and give you the nutrients you need. I am not saying Mr. Hull's book is bad. But diets are not one size fits all. As far as the cooking in iron, it is not a significant nor controlled way to get iron. And they are a pain to keep clean and maintain. If the pan is leaching iron into you food, what else is being leached in?

[Sunglobe in reply to Bassetmommer]

Hi Bassetmommer! Thank you for responding to my question... I've read so many comments from all of you on the importance of a dietician. I've been doing everything on my own from reading, ie- Lee Hull's book etc., since diagnosis this past summer. I'm just blindly guessing how much my limits should be daily, and I'm eating well- but vegan type eating doesn't add up to sufficient daily calories. If you could eat as much as you wanted it would, but we portion control etc! I will take your advice for a dietician, as the advice of Panda68- a hemotologist. I have found some Kidney sites I think are more food inclusive on line, like Dadvice TV & Plant Based Kidneys & Plant Powered Kidneys run by Renal dieticians. Thank you again...

[HealthBuddyMelissa]

I used cast iron pan when I was anemic and then I wasn't anemic anymore. I guess I can't say for sure if it was the pan, but it didn't hurt. As for lentils, beans, pasta, and such, I follow a low carb diet, about 100 grams per day, and I eat them in small amounts. Beans and lentils 1/4 cup or 1/2 cup and that is it. Same for pasta. They are super nutritious, well maybe not pasta, just watch the phosphorus and potassium if they are issues for you.

[Sunglobe in reply to HealthBuddyMelissa]

Thank you HealthBuddyMelissa! I did buy a pan - a small one at that! I've read so much about not eating grains/pasta, I'm actually afraid to eat them again! I've found some great low sodium veggie broth - I'm going to add lentils to today- I've missed them. Just started to slowly add them back in and it certainly make a more enjoyable meal with veggies. Once I get that dietician to help, with COVID, even virtually, I'm pretty sure I've reduced my calories way too much.

I do understand we are all different, and should eat according to our specific lab results and tweak accordingly. I'll just remember here on in, as Bassetmommer said, one size doesn't fit all, that's for sure.

Don't know what I'd do without this site..thank you...

[HealthBuddyMelissa in reply to Sunglobe]

Absolutely we are all different as are all people. No one diet is for everyone. Try a calorie tracker, I use my Fitbit. Since I switched to low carb and mostly plants I find it hard to get enough calories, but I also have more weight to lose. Try different herbs too for your beans and lentils. I love lemon pepper, rosemary, chili powder, or a taco seasoning, turmeric and there are so many others that will add a ton of flavor without adding salt. Some do have a little salt so read the label, like lemon pepper.

[Sunglobe in reply to HealthBuddyMelissa]

Thanks again HealthBuddyMelissa! I started to track calories better today and those seasonings sound great- hope I'm on the way to feeling better!

[Bond-007]

Yes, iron from a cooking pan is beneficial for anemia. Iron from any source is better than no iron at all. Just make sure your Hg is low and your iron from the iron panel is low. You don’t want to add iron, if you have enough. Yes, you can be anemic and still not be iron depleted. You need B12 and folic acid to make Red Blood Cells. And, your kidney provides the EPO needed. Your hematologist should be able to put it all together with the CBC test, iron panel, and reticulocyte count. Most of the time, it is the iron. But plant iron is not absorbed as well as heme iron found in meat. Iron by pill form is also a way to increase iron, but it can be poorly absorbed, especially if you take antacids or consume cocoa. IV iron is the most efficient way to absorb iron, but make sure you don’t get too much, as it is hard to eliminate. If Hg and iron get real low, then a transfusion can be used. 25% of the world is anemic. It is an epidemic and most Drs don’t have a clue which is why it is under-appreciated and under-treated. It is a serious symptom, usually due to another disease, e.g. kidney dysfunction in not releasing enough EPO or iron deficiency. There’s a good book on anemia that you can get from Amazon (The Iron Disorders Institute Guide to Anemia, 2E Paperback – Illustrated, February 21, 2020) and it is the best to keep as a reference. Dr. Campbell’s video series on anemia on You Tube is also a good source of info (youtube.com/results?search_....

[Sunglobe in reply to Bond-007]

Bond-007- wow thanks for all this information. I'm re-reading your post a few times it's full of so much good information. I want to make sure I understand it all. I'm getting labs done this week & nephrologist next month. I can't believe I didn't ask more about the anemia when they told me- like an idiot I just didn't & they he didn't say anything else- just " you have anemia"- lovely! My Hg is always low, but I think my iron labs have been OK- not high, but within range- I'll check past labs- so I'll definitely look into B12 & EPO etc. I'm ordering the book & will watch the U-tube videos- that looks great! Thank you so much!!

[Amrellessy66]

I’m not a doctor but my son is stage 4 I cook his breakfast in cast iron skillet , it’s seasoned . Don’t buy the ones covered with enamel, read up on which is the best cast iron.Also if you have access to U tube watch Dadvice , he reccomends cast iron from experience , he’s from Ohio and is an actual kidney patient , he had anemia .

[Sunglobe in reply to Amrellessy66]

Hi Amrellessy66....Thank you for responding to my question. Yes, I bought a little one- they are heavy!! But I'll read up as you mention. I did find Dadvice TV and he is so inspirational- I go to his Facebook page when I'm feeling really down in the dumps about all this and it does encourage me (and many others I'm sure!) I haven't watched everything he's taped though- l didn't realize he recommended cast iron and had anemia. Thank you!

[Amrellessy66 in reply to Sunglobe]

Hi , glad to hear that you git a iron clad frying pan. Hope it has instructions as how to maintain . I had bought one years ago but it rusted. If there’s no instructions let me know & I will send you a copy of mine.It’s tough , I’m 78 taking care of my son who is special needs & suffers from stage four . But we have to keep our heads up & soldier on . Yes we have many down days.

But we need to count the blessings we have & keep going & praying.

Glad you got Dadvice on U tube I’ve learnt soo much from his videos & The great thing is you can watch over & over again. Take care , God bless

[Sunglobe in reply to Amrellessy66]

Thank you!!! I'm living with a cousin since my weakness from all this.....and she takes care of her disabled daughter so i know how hard your routine can be...God Bless!

[medway-lady]

I have no idea but do wonder do you know what sort of Aenemia as if its B12 then you can get this by injection. I'd wonder if such a thing existed as surely it'd be dangerous and my Le Crueset are enamelled so how would this work.

[Sunglobe in reply to medway-lady]

Yes Medway-lady - don't know exactly how it works but I believe it leaches into the food cooked in it. If you think about it- everything we use can get into our systems- good & bad! Silver from older fillings seeps into us, chemicals from cosmetics, BPA from plastics, etc.... Bond007 wrote about the differences of iron deficiency, B12 or EPO issues and I don't know which might apply to me. I mentioned to Bond007 I didn't even ask & the Dr. didn't explain it to me any further. How stupid of me. Labs this week and nephrologist in Jan. I'm going to write my questions about it down this time to ask further and also ask to see a hematologist as Panda68 recommended. Thank you again! This forum is wonderful to learn so much from all of you. I truly appreciate the advice, questions and suggestions from everybody.

[medway-lady in reply to Sunglobe]

B12 is a blood test and done by GP just ask and they'll be glad to do it. Only have the jab from a GP and I know some are done by local 'advisors' but it should be banned as it's dangerous to just take stuff but I've a friend who does. I have Aenemia and its B12 by injection only. You won't usually see a Haematologist in the UK as the GP's are well versed in all the usual blood problems. I'd simply see the GP and if he thinks its a Haemo job they'll do the blood tests anyway. If you B12 is ok ,then look into diet but don't worry too much at this stage as vitamin levels do go up and down naturally. I have no diet restrictions as my blood is 'great' just my kidneys don't work due to an injury.

[Amrellessy66 in reply to medway-lady]

Yes you are right , you can listen to others as a way of gathering info BUT you should always consult the doctor , everyone is different.

[Sunglobe in reply to medway-lady]

OK- that sounds like a good course of action- I'll let all know what I find out- thank u!

[Amrellessy66 in reply to medway-lady]

Enamel prevents you from getting any iron, the best are the seasoned ones You can get B 12 injections but consult your doctor first.

What I do for my son is smoothies filled with fruit & veggies.

The internet will give you a list of vit 12 laden fruits & veggies. Careful if you are dies Eric , in that case consult your doctor first.

[medway-lady in reply to Amrellessy66]

I know that, is fairly obvious and I have Pernicious Aenemia so B12 by injection from the GP and have had them for over 30 year. If you have PE then you can't absorb it and can't eat get it from the normal source which is actually meat all other sources are very minimal. I don't know if its the same for everyone but I was advised that I lack a factor in the stomach and that means I could eat a cow and still be B12 aenemia.

[Sunglobe in reply to medway-lady]

I obviously need to find out the type and reason for my anemia as you all have shown me, so many different types. I never heard of PE. I'll let you all know when I find out. I'm just really disappointed in the Dr(s) not explaining it to me further and the importance of it. I am certainly pursuing it now with many questions. Thank you again!

[Sunglobe in reply to Amrellessy66]

Thank you Amrellessy66!