u/AnonymousDahlia

Just wondering. I always just gave up for the summer, in the full knowledge that salad greens were still accessible and healthy from the store. Since that scenario has clearly changed, I'm back to wondering how it might be done at home.

If you've figured something out, can you please share what that is? Even if it's inside. The more details the better, and I'd love to see any pictures.

Have you found a variety that works better? Have you tried any tropical climate substitutes? Anything, really. I tried a few subs several years ago, but didn't keep notes properly and can't remember what I liked.

I see a lot of comments saying people generally feel their best with ferritin over 100, and that's been true to my direct experience - mine got to 118 last month, yay. But the reference range - for whatever that's worth - on my lab has a high limit of 150ng/mL. That's a pretty slim margin, no?

Meanwhile, I see folks posting images of their results with an upper range limit of 300ng/mL. Yeah, we already know that these things are sketchy, we talk about that a lot lol. But that talk is always about the lower end.

Does anyone have experience with higher ferritin? Are there negative symptoms? Does it affect or interact with other pathways the way low ferritin does (like B12), and if so, does anyone know how?

And what number is actually too high for a large amount of people? I appreciate any input, thanks!