If high iron levels are stalling your weight loss, compounds in these foods can reduce the amount of iron absorbed at meals to make slimming easier.
This sip contains a class of polyphenols (called catechins) that bind with iron in the intestines to decrease the absorption of the mineral by as much as 64 percent. Other catechin-rich picks: black tea, apples, pears and sweet potatoes.
Researchers from Japan found that a unique protein in egg yolks (phosvitin) latches on to iron in the digestive tract. As a result, eating eggs with iron-rich foods like steak can reduce overall iron absorption by 28 percent.
These delicious germs contain phytic acid, a phytonutrient that binds to iron. Researchers from Corvallis, Oregon, report even small amounts of this compound can reduce iron absorption by 50 percent.