Over my childhood (5 years old to 10 years old), I was anemic. My mom, having been raised in Louisiana, used a lot of the "known" foods from that region. Blackstrap Molasses, greens (mustard, turnip, collard), cream of wheat, calf liver (beef liver tends to be less tender than calf), and chicken livers. I was very healthy in those early years (not too bad now at age 62).
The only things I picked up in those few years? Chicken Pox, German Measles, and Tonsillitis resulting in the "dreaded" Tonsillectomy.
For years after I have used these food for the content of iron. And I thoroughly enjoy all those foods... As for the MOLASSES? Love it straight!!! And only found out about other types of syrup for pancakes/waffles etc. When I turned 10. Still prefer molasses (and only the Blackstrap) over anyother syrup!!!