When Canadian science graduate Christopher Charles visited Cambodia six years ago he discovered that anaemia was a huge public health problem. In developing countries, such as Cambodia, the condition is particularly widespread with almost 50% of women and children suffering from the condition, which is mainly caused by iron deficiency.
Dr Charles had a novel idea. Inspired by previous research which showed that cooking in cast iron pots increased the iron content of food, he decided to put a lump of iron into the cooking pot, made from melted-down metal.
“Boil up water or soup with the iron fish for at least 10 minutes. That enhances the iron which leaches from it. You can then take it out. Now add a little lemon juice which is important for the absorption of the iron.”
If the iron fish is used every day in the correct way, Dr Charles says it should provide 75% of an adult’s daily recommended intake of iron – and even more of a child’s.
One woman and her daughter, who are part of a current trial in Preah Vihear Province, told the BBC they would use it during cooking.
“I’m happy, the blood test results show that I have the iron deficiency problem, so I hope will be cured and will be healthy soon. I think all the people in Sekeroung village will like the fish, because fish is our everyday food.”
