Where to Eat Your Iron...

The U.S. Department of Health & Human Services lists low-fat diets as a POSSIBLE reason why someone might develop an iron deficiency; citing the prolonged reduction of animal foods.

But animal products AREN’T the only sources of dietary iron. Many plant foods are PACKED with iron. Dr. Fuhrman points to broccoli, kale and spinach as excellent sources of iron—even BETTER than red meat!

Now, FitSugar has compiled a GREAT list of iron-rich foods. Here are a few examples: 1/2 cup of garbanzo beans has 3.4 mg of iron; 1/2 cup of tofu contains 6.2 mg of iron; and a 1/2 cup sun-dried tomato has 9 mg of iron. They also include super foods like flaxseed and asparagus.

It’s certainly better than EATING cast-iron pots!

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