Posted by kathryn in The Micronutrients and A Balanced Diet

First up on Q & A Thursday, Naomi is asking about iron and B12:

I only cook red meat occasionally at home. How can I maximise the benefit of the iron and B12 in meat when I do eat it? How long does the iron etc I’d get from a meal stay in my system?

The mineral iron and the vitamin B12 are both important micro-nutrients. We use them to form strong, healthy red blood cells. These cells transport oxygen around the body and a deficiency of either B12 or iron will cause anaemia.

B12 is also needed for the healthy functioning of your nervous system. While iron is a component of many enzymes involved in different biochemical processes.

This is quite a large question, so I’m going to cover the answer in two parts. The next post will cover iron and then I’ll write a separate one about B12.

What is Q & A Thursday?

This post is part of Q & A Thursday – a monthly burst of blogging, where you get to dictate the subject matter. Q & A Thursday is all about simple, practical answers to food and diet dilemmas sent in by readers.

If you have a question you’d like answered send me an email. For more information you can take a look at the Q & A Thursday archives.

08 May, 2008