IRON plays a key role in oxygen transport around our body as well as helping with our immune systems. Iron from red meat (beef, pork, lamb etc) is better absorbed than iron in plant foods. Red meat iron is called haem iron. It’s advised not to go above 70g of red meat per day, equivalent to two bacon rashers, 1.5 sausages, a third of an 8oz sirloin, five slices of ham, seven slices of salami or half a burger. Or 490g per week to lower the bowel cancer risk.
