We often hear we may not be getting enough iron but how often do we hear we may be getting too much iron? Getting too much is every bit as harmful as not getting enough. In America, because of our animal-centered diets we should be hearing the latter far more. Like a fire, iron can warm us or burn us. If we are eating foods derived from the animal kingdom then be ready to be burned.
The contrast of plant iron and animal iron, and how it interacts with the human body, may be all the evidence we need to be convinced that Mother Nature did not intend for meat to be included on the human menu. The chemical properties of plant and animal irons are different. How their elements affect absorption and storage in our bodies is different. How iron interacts with the properties of plant versus animal food properties is different. And most importantly, how the irons influence disease and aging is different.
Iron was baked into the earth upon its formation. Iron is a finite resource with plenty to support the iron needs of all creatures on earth. Do you suppose Nature’s plan was to furnish our iron by using plants as a sort of nutrient delivery system? Or do you suppose her plan was for us to chase down, catch, and slaughter cattle to meet our iron needs.