Heme iron, the type found predominantly in blood and muscle, is absorbed better than the non-heme iron that predominates in plants, but may increase the risk of cancer, stroke, heart disease, and metabolic syndrome.

Subscribe to Dr. Greger’s free nutrition newsletter at http://www.nutritionfacts.org/subscribe and get a free excerpt from his latest NYT Bestseller HOW NOT TO DIE. (All proceeds Dr. Greger receives from the sales of his books, DVDs, and speaking engagements go to support the 501c3 nonprofit that runs NutritionFacts.org.)

I’ve previously touched on the double-edged iron sword in Risk Associated With Iron Supplements (http://nutritionfacts.org/video/risk-associated-with-iron-supplements/) and Phytates for the Prevention of Cancer (http://nutritionfacts.org/video/phytates-for-the-prevention-of-cancer/). It may even help explain Why Was Heart Disease Rare in the Mediterranean? (http://nutritionfacts.org/video/why-was-heart-disease-rare-in-the-mediterranean/)

Those eating plant-based diets get more of most nutrients since whole plant foods are so nutrient dense. See Nutrient-Dense Approach to Weight Management (http://nutritionfacts.org/video/nutrient-dense-approach-to-weight-management/).

Have a question for Dr. Greger about this video? Leave it in the comment section at http://nutritionfacts.org/video/the-safety-of-heme-vs-non-heme-iron and he’ll try to answer it!

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