Today we had another ‘Beginners’ Seminar for Vegetarianism’ at the Chermside Library in Brisbane. I was pleasantly surprised to see a new face in our small team (currently of four - about the same number of seminar attendees) - Daniell’s. One of those people full to the brim of new and valuable info, she had something to tell me about iron.
Two weeks ago at a family dinner I mentioned to my Aunty that eating animals to me was not an option because they reminded me so much of human beings, with minds, nervous systems, emotions, skin and blood - whereas plants was OK because to me they did not experience the same physical and emotional suffering that an animal would, during their life and at their demise.
Obviously it was a good time for her to mention that humans needed to eat meat to get the iron they needed. This completely morally justified the whole matter - as obviously it is OK to do whatever naturally intended to stay alive.
Meeting Daniell was a doubly nice occasion because she informed me that although while vegetarian her iron levels were still relatively low - when cutting our dairy her iron levels because higher than average. The reason she gave, which I have heard elsewhere, is that the protein in diary inhibits the absorption of iron (milk also prevents the proper absorption of calcium - which comes as an absolutely unbelievable surprise to most too).
The simple message here is not to be so quick in justifying meat eating. A lot of medical researchers out there also wish to justify their traditional habit and thus the conclusions they arrive at are biased. While all diets have issues and many food types effect the digestion and absorption of others, vegetarianism and especially veganism are completely viable options and the best, if one hopes to minimize the suffering and agony in this world.
Haem Iron, the type exclusively obtained from eating (gorgeous) animals, is also known to contribute to Colon Cancer, as well as other elements of the meat.
More on iron . . .
‘Iron deficiency, unlike protein deficiency, sometimes is a real problem, but meat is not the answer. The American Dietetic Association said in 1988 that vegetarians don’t have a higher incidence of iron deficiency than nonvegetarians . . .
If you are concerned about getting enough iron, avoid eating iron-rich foods along with substances that inhibit iron absorption: phyates (found in high-bran and unmilled cereals), polyphenols (such as tannins in tea) and calcium. Eat iron-rich foods along with foods containing vitamin C, which aids absorption. Good sources of iron include dried figs and prunes, dark-green leafy greens, legumes, certain whole grains such as quinoa and millet, blackstrap molasses, nuts and nutritional yeast. Acidic foods cooked in cast-iron pans are also good sources of the mineral.’ Vegetarian Times (August 1992, p.60) (from here)
Links to other articles online
- Iron in the Vegan Diet, by Reed Mangels, Ph.D., R.D. (www.vrg.org)
- Iron, VeganSociety.com
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