One factor that affects the level of iron, and can not be neglected, perhaps the most

significant (apart from menstrual loss) for many female athletes factor is the intake
of dietary iron. The amount of iron absorbed from the diet depends largely on the
type Optimal Stack of iron therein. Heme iron, found in animal tissue, including meat,
liver, poultry and fish, it is absorbed in amounts directly related to the level in foods,
and is minimally influenced by other dietary factors that inhibit or enhance the level
of iron. The non-heme iron, found in animal and plant sources is poorly absorbed,
regardless of intraluminal factors. Historically, studies using simple foods suggested
that ascorbic acid absorption or significantly improved meat nonheme iron
absorption by helping conversion ferric to ferrous. Conversely, ingestion of certain
inhibitory factors such as tannin in tea, polyphenols in coffee and spinach, oxalates
in chocolate
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