Around a quarter of the world’s population is affected by severe iron deficiency with anaemia, but many people are unaware of their deficiency. How can it be that a deficiency of this ubiquitous metal occurs so frequently in the human body? What natural foods are there that can compensate for this iron deficiency? Do we need dietary supplements or medicines for iron deficiency? How is iron deficiency diagnosed? What is haemoglobin, ferritin and transferrin? How does iron affect brain performance? These and many more are questions that I would like to discuss in my new book in a generally understandable way. You will also find exciting scientific news: iron from plant-based foods is much more valuable than previously thought. This is good news for all of us and especially for vegetarians and vegans. Also important: don’t fall into the iron trap of „healthy“ diets, an often overlooked fact.

The new guide illuminates all aspects and also discusses special nutritional situations such as iron deficiency in childhood, old age, during pregnancy and breastfeeding, during sport or iron deficiency in attention deficit hyperactivity disorder (ADHD). Finally, all current scientific findings are summarised in seven rules of thumb and recipes against iron deficiency are presented. This means that the reference values for daily iron intake from the German Nutrition Society (DGE) can be safely achieved.