What about rabbit? I know it is considered a healthy protein. I hear they get to butcher weight pretty fast, and butcher easily. Not sure about the iron content.
quail have a lot of dark meat, and would guess that there is higher iron content, so might not work. Duck and squab might be similar (dark meat/iron). But, the nutritional date easily found, so you could do a comparison.
I agree with the thoughts on egg whites. An additional way to eat them with nuts - there are gluten free cookie recipes that use no flour, but instead it’s a mix of egg whites, nuts, cocoa powder. But cocoa powder contains iron -might not work.
plant based thought. Teff grain. Very tiny, traditionally used to make a fermented batter in some kind of African cooking to make pancake/bread like discs to scoop up the food in bowls. But, I found that to be an acquired taste... however, it is good mixed in with some other grains. But, like with many grains, you have to look at the mineral profile to see the iron content.
Perhaps buckwheat might be better (roasted buckwheat is called “Kasha”), and my family is split on their preference for either Kasha or non-roasted buckwheat. We only eat the grain, we don’t use buckwheat flour.
have you incorporated any nut flours into your cooking? These may be beneficial too. But, higher in fat.
I realize you are working with a dietician/nutritionist, so all this may be old news to you.
glad you are in remission!
quail have a lot of dark meat, and would guess that there is higher iron content, so might not work. Duck and squab might be similar (dark meat/iron). But, the nutritional date easily found, so you could do a comparison.
I agree with the thoughts on egg whites. An additional way to eat them with nuts - there are gluten free cookie recipes that use no flour, but instead it’s a mix of egg whites, nuts, cocoa powder. But cocoa powder contains iron -might not work.
plant based thought. Teff grain. Very tiny, traditionally used to make a fermented batter in some kind of African cooking to make pancake/bread like discs to scoop up the food in bowls. But, I found that to be an acquired taste... however, it is good mixed in with some other grains. But, like with many grains, you have to look at the mineral profile to see the iron content.
Perhaps buckwheat might be better (roasted buckwheat is called “Kasha”), and my family is split on their preference for either Kasha or non-roasted buckwheat. We only eat the grain, we don’t use buckwheat flour.
have you incorporated any nut flours into your cooking? These may be beneficial too. But, higher in fat.
I realize you are working with a dietician/nutritionist, so all this may be old news to you.
glad you are in remission!
