Great to make contact with others who are focussed on facts and science too, John, so really appreciate your comments. People so often wade in with opinions on what everyone should be eating, with little regard for truth. There is always more to learn.
Cooking destroys foodborne pathogens such as E.coli and salmonella, among others. If you would like to read more about the effects of cooking and tenderizing meat, see
Although plant foods contain minerals in similar amounts to meat, they have very poor bioavailability, meaning that they are not well absorbed. Plants contain phytate, which binds to minerals and prevents absorption. That is why vegetarians (and vegans) are at risk of low levels of iron, zinc and calcium, and need to supplement these along with B12 and the fatty acid DHA.
Thank you, Mimi. Yes, the fatty acid AA is only available from animal-source foods. Humans have a very poor ability to make it from plant sources, and infants are unable to make any at all, so need to obtain it directly from food. It is crucial to brain growth and development.
Thank you Cheryl for sharing your own, really interesting experiences. I think people often feel quite bad about returning to meat, even though they physically feel so much better. I don’t have a lot of experience in sports nutrition, but this is one area where iron and any other deficiencies can really take a heavy toll, and experiences need to be shared to inform others.
Thank you John. I took a multi vitamin and mineral supplement at the time, but do not remember how much iron was in it. Obviously not very much, and probably not in a bioavailable form!