Gillian McKeith's Food Bible (89 page)

Amaranth.

Oily fish.

Beans and pulses such as lentils, chickpeas, kidney beans, pinto beans, baked beans, lima beans, peas.

Nuts, such as almonds, cashew nuts, Brazil nuts, walnuts.

Sesame seeds.

Dried fruit, such as apricots, figs, dates.

Green vegetables, such as watercress, spinach, kale.

Kelp flakes—sprinkle them onto soups and salads with beets.

Ginger—add to soups or steep with lemon for a delicious hot drink.

AVOID

Tea and coffee—these can both interfere with the absorption of iron.

Wheat bran—bran contains phytates, which reduce mineral absorption.

Spinach, chocolate, rhubarb, and sorrel—these are rich in oxalic acid, which interferes with iron absorption.

Processed foods, beer, candy, ice cream, and soft drinks. The additives in these interfere with iron absorption.