Sources

Vegetables: Greens, spinach, beets, alfalfa, dried beans, lentils, broccoli, collards, green peas, leeks, mushrooms, onions, olives, soybeans and watercress.

Fruits and Nuts: Apples, avocados, blackberries, currants, cherries, loganberries, prunes, pears, plums, peaches, strawberries, watermelon, dates, almonds, sunflower seeds, walnuts, sesame seeds and carob.

Meat and Fish: Liver, beef, kidney, chicken and lamb.

Grains: Whole grains and brown rice.

Dairy Products: Egg yolks.

Herbs: Curled or yellow dock (Rwnex crispus, containing 40 per cent natural iron, the highest amount of all herbs), devil's bit, Hydrocotyie asiatica, meadow sweet, mullein leaves, parsley, rest harrow, jalap, silverweed, stinging nettle, strawberry leaves and toad flax.

Natural Supplements: Kelp, dulse, molasses, yeast and desiccated liver.

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