Just because vegetarians don’t have worse anemia rates than nonvegetarians, that’s not saying much, since up to 1 in 20 menstruating women suffer from iron-deficiency anemia across the board. Iron is a double-edged sword. On the one hand, it’s an essential element vital for blood production. If we don’t absorb enough, we risk anemia. On the other hand, iron is a potent pro-oxidant. If we absorb too much, we may increase our risk of cancer, heart disease, and a number of inflammatory conditions. Because the human body has no mechanism to rid itself of excess iron, we should choose plant-based sources over which our body has some control. The healthiest iron sources are whole grains, legumes, nuts, seeds, dried fruits, and green leafy vegetables. Pairing plant-based sources of iron with vitamin C-rich foods, such as citrus, bell peppers, broccoli, and tropical fruits, can help boost iron absorption. Compounds in tea and coffee can inhibit iron absorption, so those at risk of iron defic...