an introduction

[Guest guest]

Hi all,

I'm a newbie to your list and I'm already impressed at the excitement,

sharing and good feelings you all reflect. I'll try and jump in from

time to time if I have anything to share. I'm located on the

North Coast of CA, surrounded by 2000 yr. odl Redwoods and 1/2 mi from

the beach. Originally an escapee from Silicon Valley, my partner

and I moved up here about three years ago. In addition to just finishing

the landscaping on a new house we bought, we are now in the homestretch

with our daughter who is 17 and preparing for college. Plus we have

taken over a marketing company, Humboldt Nation Marketing where stores

or manufactureres hire us to deomonstrate their products in Local markets,

co-operatives, etc. We specialize in vegetarian, vegan and organic

products, including HABA (health and beauty aids) and are the (we think)

the Mercedes of demo companies. Next spring we will start fulfilling

contracts in the Bay Area and by the end of next yr. hope to be in the

LA/San Diego area. We've been together for 13 years, we are gay and

proud, but not pushy. We are not strict vegetarians, but the meat portion

is minimal and part of running our company is that we always feature a

product in some prepared dish, so we are always experiemnting and on the

look-out for new and adventuresome vegetarian dishes.

Take care,

Erin Stevenson

Jacque Shannon-McNulty wrote:

Hi Mark!

Welcome to the list. I ate vegetarian during my two pregnancies

and

managed to maintain sufficient iron supply, even through the 3rd

trimester hemoglobin dips. Two things: dark leafy greens

and lentils. I

ate leafy greens every day (broccoli, spinach, kale, mixed green

salads,

swiss chard, etc.) and lentils are fantastic. Paired with a whole

grain,

they form a complete protein (though there is some controversy

about the

whole "complete protein" issue).

Another important tip: vitamin C. Vitamin C paired with iron-rich

foods

helps the absorption of iron tremendously. Spinach salad with sliced

strawberries or orange sections, for example, or tomatoes added

to a

lentil stew.

If you have any cast iron pots, make good use of them; if not, consider

investing in one. If you cook vitamin c-rich foods in them (tomato

sauce, for example, or chili or Turkish lemon soup) the iron from

the

pot binds to the vitamin C and can supplement your iron substantially.

Iron supplementation should be used cautiously, if at all. Iron

vitamins

are highly constipating and not very helpful overall (not well

absorbed). If you choose to supplement, use Floradix Iron + Herbs

which

is a wonderful liquid supplement that tastes a lot like orange

juice.

You take a capful once or twice a day and your iron is restored

pretty

quickly. Right away (within a few days) you will notice increased

energy

and decreased skin pallor.

Iron rich plants are a much more effective cure for anemia than

animal

products. They are more easily absorbed, have higher concentrations

of

the mineral, and do not upset digestion, or add any of the serious

health complications that come with red meat consumption.

Good luck! I hope this helps you out.

Jacque

 

 

 

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