If you tire easily, experience a pounding heart, and lean towards the pale side, you may need to boost your iron. But not just any iron will do.
Heme iron, the type found predominantly in blood and muscle, is absorbed better than the non-heme iron found in plants, but may increase your risk of cancer, stroke, heart disease, and metabolic syndrome.
Try these vegetarian foods rich in non-heme iron (the form found primarily in plant foods) instead. And to boost your body’s iron absorption, don’t skimp on your vitamin C.
Check out these additional resources, and some of our favorite recipes to incorporate these iron-rich foods into your diet:
Women who eat foods rich in one specific mineral are 30 percent to 40 percent less likely to develop pre-menstrual syndrome (PMS), according to researchers in Massachusetts.
Spirulina, a blue-green algae, is a nutrient-dense superfood brimming with a rich supply of protein, complex carbohydrates, iron, and vitamins A, K, and B complex. It’s also a very powerful antioxidant with potent anti-aging and anti-cancer properties. Commonly available in powder form, spirulina has a slight seaweed taste but you won’t notice it in your favorite fruit smoothie!
Quinoa, a gluten-free, vegetarian, rich source of protein has earned a reputation as a superfood. Learn how you can use this grain-like food to get more out of your meals.
By now it’s safe to assume that most of us know that beans are good for your heart. After all, the song says so. And it’s true because beans and legumes are complex superfoods that are high in fiber and antioxidants that fight diseases like heart disease, cancer and diabetes.
For a bean that is often smaller than the tip of a pencil eraser, lentils pack a mighty wallop of nutritional and health benefits! Plus they are quick and easy to prepare, great in soups and absorb the delicious flavors of other foods and seasonings they are cooked with. That should make is easy for you to benefit from these 9 reasons to eat more of them. Share with friends!
Fall is my favorite time of year, and October is my favorite month. And one of my favorite October activities is picking out a pumpkin at the local pumpkin patch.
There’s so much that I like about this recipe that I cannot pick my favorite thing about it. It’s made with chickpeas and spinach, both of which I love. It’s an Indian dish, so it’s spicy and delicious. It’s quick and easy to make, too.
I went for my annual physical last week, and my doctor asked about my digestive health. “No worries there,” I told him, “I eat prunes every day.” In case you don’t know, prunes are dried plums and a great source of fiber.
