[Spenser]

I've heard from various sources they may be linked to Alzheimer's. Wow, cast iron is what I use for most of my cooking.

It was from Nature Journal, Molecular Psychiatry, mentions iron burden as an important contributor underlying the brain damage of Alzheimer's disease, which cannot be explained by the presence of amyloid plaques or tau tangles alone.

So if I read it correctly, it does not cause it but can worsen the condition, then again, decades from now they may indicate that it can cause it as well. This is also a source of this topic, although I do not know the validity of the site.

Ironically, I think in the 60s, but do not quote me on time frame, there was a study with women that stopped using cast iron pans, who developed anemia. So too little or too much iron can be a problem.

Personally, I gave up using cast iron due to medical reasons, and switched to a cast aluminum Dutch oven, and purchased pot liners to prevent seepage of metal into my food.

 

[Spenser]

There are some conditions that are like on opposite magnetic poles of anemia, where they must avoid both non heme and heme iron. These are the individuals that produce too much red blood cells which in turn creates an abundance of iron in their blood.

I should note, that Carbon pans contain more iron then cast iron pans do, and thus leach more iron into the foods, especially newly seasoned Carbon pans.

 

[Spenser]

He passed at 86, if I remember right, and was never diagnosed with Alzheimer's.

I know of someone that was a chain smoker, & alcoholic, that died in their late 80s, genetics also is a contributing factor, along with location.