I actually teach my students about this strategy that the WHO employee in Micronesia in my sport nutrition class. It’s less about the iron fish, and more about that dietary iron can come from cast iron cooking sources instead of supplementation (as the latter often causes digestive distress).
Yes it is, and that’s the problem. I work my butt off to identify mechanisms to reduce musculoskeletal injury risk, and then to maintain my employment, I have to hand the rights to that work to a private organization that profits over it. To make matters worse, I then do the work to ensure the quality of other publications for the journal through the peer review process and am not compensated for it.