There are two primary sources of dietary iron—plant and animal foods. The technical terms for these are heme iron and nonheme iron, respectively. There has been a lot of investigation into the absorption differences between these two types of iron. Although animal, or heme, iron is absorbed faster, it can actually overwhelm your body and even lead to a serious iron imbalance known as iron toxicity. In contrast, the body absorbs plant, or nonheme, iron at a more controlled rate. Slow, regulated absorption helps keep your body’s iron levels optimal and in balance
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