Amadeus wrote:
>The same problem can occur with the iron in meat generally.
>It is absorbed very well but the body has no mechanism to control
>iron absorption from meat.


When you consume meat with vegetables, fruit and/or nuts, compounds in
these inhibit absorption of iron. I posted a citation to this some time
ago, I think. Leafy green vegetables esp. bind to the iron in the gut
and prevent absorption, because they are high in calcium. Calcium in
general inhibits iron absorption. This argues for high calcium
consumption along with meat.

--Richard