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What are some commonly known facts that are too bizarre for you to believe to be true? (lemm.ee)
submitted 3 years ago by to c/asklemmy@lemmy.ml
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For me it is the fact that our blood contains iron. I earlier used to believe the word stood for some 'organic element' since I couldn't accept we had metal flowing through our supposed carbon-based bodies, till I realized that is where the taste and smell of blood comes from.

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[โ€“] 16 points 3 years ago (1 child)

The body knows iron is hard to uptake

I had to take iron supplements in the past because my periods were so bad that I would lose my vision and pass out from loss of blood.

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  • [โ€“] 9 points 3 years ago (3 children)

    I don't have iron issues so I haven't completely fact checked this, but I have read in various places that using cast iron skillets to cook with does add more iron to your foods to help supplement.

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  • [โ€“] 4 points 3 years ago

    Before using cast iron daily, when I donated blood my iron levels were regularly at the lowest allowable limit or sometimes too low to donate. Once I started cooking with cast iron, I started getting comments about how great my iron levels are every time I donate.

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  • [โ€“] 3 points 3 years ago (1 child)

    That is super interesting information and kind of makes sense with the seasoning involved.

    But I recently learned you can get different enamel types that you don't have to season.

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  • [โ€“] 6 points 3 years ago (1 child)

    I would think an enameled skillet would not provide any extra iron; the glass that the enamel is made of forms a barrier between the iron and everything else. That's nice because you don't have to worry about it rusting any more, but it also means no iron in your food.

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  • [โ€“] 1 point 3 years ago (2 children)

    Yeah, its like a trade off. I'm uneasy about having to season a pan for some reason. I'm pretty sure I have OCD and if I can't clean a dish the way I clean my other dishes it bugs me to some extent.

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  • [โ€“] 3 points 3 years ago (1 child)

    Ah gotcha, I can understand how that might be a thing; cat iron is definitely something you treat differently than other dishes. There's a whole fascinating level of nerdery to proper seasoning, but it's definitely special cookware that doesn't fit the usual patterns.

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  • [โ€“] 1 point 3 years ago (1 child)

    yeah, for some reason it gets to me that there is something left on the pan on purpose. My brain just wants me to scrub it all off.

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  • [โ€“] 2 points 3 years ago (1 child)

    What about if you think off it like Teflon on a nonstick pan?

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  • [โ€“] 1 point 3 years ago (1 child)

    I use a ceramic pan mostly and try to stay away from nonstick and teflon because that can scratch over time and get into food.

    I also have an issue with rinsing out dishes. I'm worried there is still going to be soap so I just rinse things over and over.

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  • [โ€“] 2 points 3 years ago

    Yeah, I stay away from the nonstick stuff as well, for the same reason. Just thought that thinking of seasoning as a nonstick coating target than as something to be cleaned off might be helpful, though I totally get it if not.

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