For better or worse, it doesn't seem likely that the bioavailability is identical between ferrous and ferric iron. How significant are such changes? It'd be nice to see the results of some RCTs on rodents comparing this process to fresh and heat treated. I imagine high pressure would be nutritionally better or worse depending on the food.
Does anyone know if a 600 MPa pressure chamber, DIY or not, is within reach of a garden variety prepper?