Dedications & Special Thanks “…being slightly iron deficient is advantageous.”
Eugene Weinberg, PhD. Professor Emeritus Microbiology, Indiana University
For—my son David, my daughter-in-law Nan Thein Shwe, my granddaughter Jennifer, and my husband Clyde. Greatly appreciated—recipe testers, page editing contributors, estimators of recipes heme and non-heme content, beta readers, and recipe “samplers”. These include: Rachel Meyer, Clyde Garrett, David Garrison, Nan Garrison, Jennifer Garrison, Rebecca Lantz, Kim Wiles, and Members of the Brookwood Church Monday & Tuesday Morning Women’s Bible Study Groups. Also, I wish to point out that in the review process, I used Grok, Elon Musk’s AI (artificial intelligence) tool to double check the iron content in these recipes. I was delighted to find how close our painstaking manual calculations agreed with Grok. With that said, the iron content in recipes contained in this cookbook are approximates. If one wishes to calculate the amount of iron in a recipe that they have created, one invaluable resource is the US Department of Agriculture (USDA), FoodData Central. This is a comprehensive source of food composition data with multiple distinct data types. This database is free to the public.