First, a quick science snack. There are two types of iron: heme and non-heme. Heme iron comes from animal sources like red meat, poultry, and fish, and your body gobbles it up like candy. Non-heme iron hangs out in plants—think spinach, lentils, beans, and fortified cereals—but it’s a bit shy and harder to absorb.
Here’s the joke: your body treats heme iron like a VIP guest at a party, while non-heme iron is stuck outside trying to find the door. But don’t worry—we can bribe the bouncer.
