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Today’s Foodism: Bring on the Iron, Zinc and Lipoic Acid

Tommy Smothers

I’ll admit after having abstained from red meat for close to 25 years, I am now back on the little red wagon—and have been for two years—and I’m enjoying the meaty ride. I get a few vitamins, minerals and lots of flavor. However, for as much as I like the many forms of red meat, that is the hue I choose to eat … not blue, not green, not aquamarine, not turquoise, not cerulean, not teal … just red.


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