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dr. nicolas perricone, iron man

September 30, 2008 5:38 pm

This column features weekly tips and advice from a revolving cast of industry leaders, on hand to discuss your beauty dilemmas, from blemishes to Botox. The following query was culled from a private stock, but we’ll be accepting readers’ questions soon.

I have an iron deficiency, but most multivitamins leave a bad taste in my mouth, which makes me hesitant to take them. How can I get enough iron through diet alone so I don’t have to take supplements?

Animal foods such as the following provide a great source of bio-available iron: clams, oysters, chicken liver, mussels, beef liver, beef, shrimp, sardines, and turkey. While iron from plant foods is not as bio-available as animal or seafood sources, certain vegetables and legumes offer other important phytonutrients and antioxidants. The best plant sources include cooked beans, lentils, and pumpkin seeds (great in salads, on yogurt, in a smoothie, etc). You should also look for foods high in vitamin C, which increases iron absorption, such as broccoli and bok choy.

Nicholas Perricone, MD, FACN, is a board-certified clinical and research dermatologist, and CEO of NV Perricone MD, Ltd. The author of the three New York Times #1 best sellers, he is regarded as the father of the inflammation theory of aging. Known for a holistic approach to aging and general skincare, he treats his patients in three ways: through diet, nutriceutical supplements, and an eponymous line of cosmeceuticals.

Photo: Dustin Hardin/Getty Images

tags: Antioxidants, Dr. Nicolas Perricone, Iron, Vitamin C