Actually, while meat-based iron (a.k.a. “heme iron”) is indeed more easily absorbed into the bloodstream, higher levels of this type of iron have been directly linked to heart attacks in humans. Plant-based sources of iron, on the other hand — sources that do not pose this health risk — are abundant*.

In addition, even the “non-heme iron” found in plants can be absorbed efficiently by the human body when ingested with foods that also contain vitamin C (like broccoli & bok choy), or when eaten in combination with other vitamin C rich foods.

Current status of this Myth: Expurgated
Justification it provides for eating animals: NONE

*Great plant-based sources of iron include molasses, most nuts, dried beans (soaked and cooked), tahini and sesame seeds, pumpkin seeds, sunflower seeds, sun-dried tomatoes, dried apricots, parsley, dark green leafy vegetables, spinach, Quinoa, tofu, soybeans & lentils.

Filed under: Minimizing the Myths of Meat by Scaughdt