If you struggle with tiredness, shortness of breath, or a pale complexion (in the middle of summer)—it may be time to take a closer look at your iron intake and levels. Even if you’re on top of iron-rich foods like meats and/or plant-based sources like lentils and spinach, or taking an iron supplement, the thing is: Iron is infamously tricky to absorb (especially from plant food sources). When it comes to iron, absorption is the new conversation. Considering how much iron our body is capable of storing at one time (600 to 1,000 mg for adult men, and 200 to 300 mg for women3), it seems surprising that iron would be so hard to absorb. But many of the foods and drinks we consume in our regular diet (even a healthy one) can interfere with the natural process of iron absorption. The tannins in your coffee and/or tea4, high amounts of calcium from dairy, soy proteins, phytates in cereals4 and nuts, and beans can all inhibit the optimal process of iron absorption. *These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Devon’s first book, Earth Women, is coming soon. To learn more, join the mailing list, and receive updates, head to www.devonbarrowwriting.com.
