Which foods inhibit the absorption of iron?
Shantih Coro (Hallandale Beach, FL) on Aug 19, 2011
Most grains, flours, legumes, nuts and seeds contain phytic acid, which inhibits the absorption not only of iron but also of calcium, magnesium, zinc, copper and several enzymes. You should always consume those foods sprouted. Germination deactivates the phytic acid. Sprouting is a method that people have used for centuries; it is also described in many religious books. The other option is to eat more iron-rich foods. The best sources of iron is liver, but make sure the liver comes from grass-fed animals. The third option to consider is how well you are absorbing food. We are not only what we eat but what we absorb too.