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[–] clamhurt_legbeard ago 

Not only is heme-iron well absorbed, it also improves the absorption of non-heme iron from plant foods. This phenomenon is not entirely understood and is called the "meat factor."

Unlike non-heme iron, heme-iron is not affected by antinutrients, such as phytic acid, often found in plant foods.

Dude, awesome. I didn't know they're were types of iron not affected by anti-nutrients.

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[–] Diggernicks 2 points -1 points (+1|-2) ago