Ferment It: Iron Availability in Carrot Juice

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Follow Me on Pinterest Iron deficiency is a worldwide health problem and while the government’s approach is to fortify foods with small shavings of iron, traditional foods preparation offers a solution that is far more cool: ferment it.

A 2005 study of soluble iron in carrot juice found that fermenting homemade carrot juice made the iron about thirty times more available to your body to absorb.

Of course, you will fight iron deficiency faster by eating a big steak, but if you are not the steak-eating type, learn to ferment your foods. It’s healthy and it’s even fun.

(Read more about iron rich foods at our partner site.)

S.W. Bergqvist, A.-S. Sandberg, N.-G. Carlsson, T. Andlid, 2005. “Improved iron solubility in carrot juice fermented by homo- and hetero-fermentative lactic acid bacteria.” Food Microbiology, Volume 22, Issue 1, p. 53-61.

This post was shared at Traditional Tuesdays, Fat Tuesday

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8 Responses to Ferment It: Iron Availability in Carrot Juice
  1. Lucia

    What a coincidence! I just tried to make the ginger carrots recipe from the Nourishing Traditions book this week and am not sure I’m doing this right. I used whey from yoghurt and left it on the counter for 3 days. Now it doesn’t smell bad but it’s definitely developed a slimey texture. Is this spoiled? Or is this what it is supposed to look like? Thanks!

    • Amanda Rose

      It’s probably not spoiled, but it’s sometimes hard to find the right method for your own kitchen. I don’t have a lot of luck with whey but I know a lot of people who do. I prefer salt or a vegetable starter.


  2. Wow, love this stuff!

  3. Iron is such an important element for our body. I’m glad to have read this informative article. How do you ferment a carrot juice at home? Thanks for this great info.

  4. cmichaelsny

    Carrot juice is one of the most popular juices sold at grocery stores and juice bars today. Companies who specialize in fruit juices have also caught on to the carrot juice craze by incorporating it into their list of products. They even have created carrot juice blends that have seen the addition of mango, apples, pear and ginger to name a few things.

  5. win

    I very rarely eat fermented foods, probably because they do not like the taste so much. But I really like fresh carrot juice. What about you?

  6. Thanks for a great info. It is very important element for our body that we should understand

  7. oh i love carrots juice ever, and love to mix it with apple or any fruits you’d like to mix on it.

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