Only one near-vegan out of 5 had solidly good ferritin levels. As I discuss here, that’s a very big deal, potentially costing them half a standard deviation on multiple cognitive metrics.
There’s no control group, so I can’t prove that this is a veganism problem. But I’m quite suspicious.
I might have noticed lower iron levels on the nutrition facts of vegetables, as well as all other vitamins and minerals (relative to a few years ago, but I wasn’t paying much attention a few years ago). Like, a 1-cup serving of organic peas having 6% iron, 4% vitamin B, and 1-0% on everything else, which was weirdly low for basically half a day’s intake of vegetables (this was ~november-december, all vegetables I could find at Whole Foods and Trader Joes in Foggy Bottom DC). It might have had something to do with FDA labelling though. I looked it up and the internet had surprisingly little to say other than that soil/fertilizer quality is degrading. It might plausibly be worth doing an experiment.
I might have noticed lower iron levels on the nutrition facts of vegetables, as well as all other vitamins and minerals (relative to a few years ago, but I wasn’t paying much attention a few years ago). Like, a 1-cup serving of organic peas having 6% iron, 4% vitamin B, and 1-0% on everything else, which was weirdly low for basically half a day’s intake of vegetables (this was ~november-december, all vegetables I could find at Whole Foods and Trader Joes in Foggy Bottom DC). It might have had something to do with FDA labelling though. I looked it up and the internet had surprisingly little to say other than that soil/fertilizer quality is degrading. It might plausibly be worth doing an experiment.
(To clarify, that’s 6% RDI, not 6% by volume, which would be worrying.)
I’m confused. Are you saying 1 cup of organic peas is “half a day’s intake of vegetables” for you?