There are only two kinds of palatable iron that we can use; heme iron from meat, poultry or fish and non-heme iron from vegetables, dairy products or chemically bonded iron in regular supplements.
Heme iron is taken up along the whole gastrointestinal tract, not only the first part and, unlike non-heme iron, absorption is not affected by other chelating components of the diet such as phytates, tannates and phosphate.
Non-heme iron is taken up at a lesser degree, leaving toxic and reactive free iron ions in the stomach that may cause disturbancies and are potentially carcinogenous.
The mechanism of uptake for heme iron does not leave free iron ions in the gut. Hemoglobin iron not taken up is completely inert
We believe the answer to iron deficiency is a unique form of supplementation containing heme iron.