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Anemia, a condition of low red blood cells, is primarily caused by deficiency of iron. A whopping 44% of Cambodians suffer from anemia, including two-thirds of the country’s entire population of children. At the same time, about 70% of Cambodians live on less than $1 a day, pushing iron supplements (or red meat) far out of reach.

Chris Charles, then a University of Guelph PhD student, traveled to Cambodia to tackle the problem, he had a crucial resource at hand: a study showing that simply adding iron to food while cooking could increase iron levels in the blood. 

That’s where this lucky iron fish comes in.