The best organic iron sources are organically grown green leafy vegetables, raw spinach (raw is best since cooked spinach has some oxalic acid), parsley, watercress, sprouts, raw squash, Swiss chard, dandelion and mustard greens, green cabbage, leeks, sorrel, Bibb lettuce, green lettuce, the skins of unwaxed cucumbers, avocado, horseradish, beet greens, artichokes, asparagus, carrots, tomatoes, beets, corn, black radish, pumpkin and corn.
Many fresh organically grown fruits and their juices have a high content of organic iron. Leading the list are blackberries, raspberries, blueberries, gooseberries, and grapes, cherries, oranges, peaches, strawberries and pears. Natural sun-dried fruits are high in iron-with apricots being highest (our favorite), followed by black figs, prunes, peaches, dates and raisins. Many other foods have a high content of iron: blackstrap and Barbados molasses, raw wheat germ, soy beans, raw and unsalted sesame pumpkin, sunflower seed and, dried beans of all kinds (pinto, kidney, lima, lentils, garbanzos), raw and unsalted nuts, natural brown rice, dried peas, rice bran, wheat bran, rye, whole grain cereals and millet. All these foods will have a higher content of iron if grown organically with no chemical fertillzers and absolutely no poisonous sprays. let us again impress upon that your body needs organic iron-not the iron that comes from inorganic sources.
Can our bodies get iron from water? You often hear about a certain well or spring containing large amounts of iron. Some water does contain inorganic iron. But your body cannot use this inorganic iron- in fact, this iron is dangerous to your body! It can cause all kinds of stones to form in your vital organs, cement your joints and could turn your blood vessels to stone. Again we caution you to: Stay away from inorganic minerals!