Arcadian Organic

Welcome to Arcadian Organic Meat

F
  • About
    • Our Story
    • Our People
    • Our Farmers
    • Our Certifications
  • Carbon Neutral
  • Our Brands
    • Arcadian Organic Meat Co.
    • Cleaver’s Organic Meat
    • The Organic Meat Company
  • Products
    • Organic Beef
    • Organic Lamb
    • Natural Beef
    • Our recipes
  • Sales
    • Export Sales
    • Domestic Sales
    • Livestock producers
  • Contact
    • Get in touch
    • Become a producer
    • Subscribe to our newsletter

How to get the most out of iron-rich organic meat

November 15, 2013

Organic beef and lamb are rich in iron, a mineral our body needs to carry and store oxygen through our bodies.

Iron deficiency is a common health problem around the world, but fortunately there are some steps you can takeĀ  to ensure your body is getting the maximum amount of iron possible from organic meat.

What are the different types of iron and why do we need it?

Iron is used by the body to make hemoglobin, a part of your red blood cells. This carries oxygen around your body.

When you don’t have enough iron, your body stops producing as many red blood cells, which means you may not be getting enough oxygen.

People with iron deficiency are often tired and may feel weak. The immune system can also be compromised and iron deficient people may even have trouble maintaining a constant body temperature.

There are two types of iron – heme and non-heme. The former is found in meat protein that contains hemoglobin while non-heme iron is found in plant food such as vegetables, grains, lentils and beans.

What you can do to keep your iron stores up

The body cannot absorb non-heme iron unless you also consume enough vitamin C. Non-heme iron is harder for the body to absorb than its heme cousin.

However, heme iron absorption can also help you ingest non-heme iron, so eating organic red meat may help you get more from that plate of spinach. Add a glass of orange juice and you’ll hit the trifecta.

What to avoid

You might want to rethink that after-dinner cuppa. Tannins found in tea can prevent your body from soaking up the iron benefits of a juicy steak.

Tannic acid, a polyphenol found in tea, binds with iron and prevent it from being absorbed properly.

Black tea has the highest concentration of tannins, but peppermint and chamomile tea can also inhibit the absorption of iron.

Therefore, it is best to avoid drinking tea with meals if you are prone to iron deficiency. Instead enjoy the hot beverage between meals to give your body time to absorb the iron.

Subscribe To Our Newsletter

Sign up to our newsletter for the latest product news and recipes.

Follow Us On Facebook

Join Our Producer Network

Subscribe To Our Newsletter

australian organic beef
organic certified australia
organic farming australia
organic products australia
australian grass fed beef
australian meat exports
australian organic meat
meat exports australia

Arcadian Organics © 2021. Arcadian Organic & Natural Meat Co. Pty Ltd. All rights reserved. ABN 371 589 568 64
Website by Lamb Agency

  • Privacy
  • Site map