The iron rich food index is a terrible measure of the health of an individual’s diet.
It’s based on the amount of iron in food and the iron content in the vitamins that come from it.
While it’s not perfect, it does provide a good indicator of how well a food is meeting people’s needs.
If a food has a high iron content, it could be better suited to a specific health group.
If it has a low iron content it could also have an adverse effect on the body.
In the past, the index has been used to promote iron-rich foods, like meat and fish, as a way to prevent iron deficiency.
But this has been criticized by experts who argue that the index can be used to target people who are at increased risk of heart disease.
So, in the new ABC Food Watch video series, we’re looking at the different ways that the iron rich index has fallen out of favour.
We’ll look at what is happening in Australia, as well as the ways in which it’s being misused.
First, we’ll take a look at the iron index.
How does it work?
The iron index is based on a number of factors.
The first is the amount and type of iron that’s in food.
For example, red meat contains around 35 per cent iron and so does any other meat or poultry.
The other 20 per cent comes from other foods that are rich in protein, such as beans, rice, nuts and seeds.
A typical iron rich diet will have around 30 per cent protein.
So the iron intake in your diet will depend on the types of foods you eat.
The second factor that determines whether your diet is rich in or low in iron is the type of foods that you eat them with.
Iron rich foods include processed foods, which are high in iron and the same amount of protein that’s found in red meat.
Low iron rich diets include raw, unprocessed foods such as fruit and vegetables.
The third factor is whether the food is high in fat, which can contribute to the high iron in the food.
A high-fat diet will increase your risk of high blood pressure and diabetes, while a low-fat one will decrease your risk.
There are also other factors that influence the amount that your body absorbs from food, such an excess in vitamins A, C and D, or a lack of other nutrients.
The fourth factor is the body’s reaction to iron.
If you eat too much iron, you’ll experience symptoms of iron deficiency and may develop other diseases such as cancer.
The fifth factor is your ability to absorb iron.
The more iron you eat, the more absorbed it will be and the higher your risk will increase.
For those with a low dietary intake, there’s a risk of iron absorption problems, especially when you’re in a period of high iron intake.
For people with a high dietary intake however, the amount absorbed can be low.
So you may be able to absorb enough iron in your food, but it’s only the amount you absorb that will determine whether you get a high or low iron intake, and how much of that is absorbed.
What are some common iron deficient foods?
Red meat and poultry are high-iron foods Most people consume more than a third of their total daily iron intake from red meat, poultry and fish.
Some types of red meat are rich enough to be labelled as high iron foods, while others are low iron foods.
High iron foods include steak, beef, pork, lamb, lamb and chicken.
Low Iron Foods include fish and shellfish The amount of calcium in most fruits and vegetables is around 15 per cent, while the amount in nuts and beans is around 2 per cent.
Some of the iron in nuts is also absorbed into the bloodstream.
A low-iron diet may not affect the absorption of iron from your food.
But if you’re on a low intake, you may not be able absorb enough of the nutrients your body needs.
Vitamin A Vitamin A is an essential nutrient that helps the body absorb iron from food.
High intakes of vitamin A can lead to problems with iron absorption, including a decrease in the amount your body can absorb and an increased risk for blood pressure.
Some people who take a high vitamin A intake have a decreased iron status, and others have normal levels.
The Iron Health Institute recommends that people with vitamin A deficiency should limit their intake to around 0.8 micrograms (mcg) per day.
For anyone on a moderate intake of vitamin D, a daily intake of 400mcg is considered the optimal level of vitamin E. Vitamin E is an antioxidant that has an iron-binding capacity of around 30 microgrammes per millilitre (mcmg/mL).
Vitamin E can also have a protective effect against the formation of free radicals.
Free radicals are molecules that are formed when proteins are degraded.
Free radical damage is one of the main reasons why certain cancers develop