help me get my iron up and understand what foods absorb best??

[*mama moose*]

I had my DD a week ago and had a PPH, two days later my MWs drew my blood and my iron level was 6.4. They sent me to the hospital thinking I'd get a blood transfusion but the OB on call decided it "wasn't worth the risks". So I'm taking triple doses of floradix and on strict bedrest (example, I fainted today from digging in the bottom drawer of my bathroom and standing up too fast, literally all I'm allowed and capable of doing is getting out of bed to pee and my DH helps me take a shower every other day.) I'm feeling better each day but basically I feel REALLY crummy.
So there's the back story, but here's my question for you guys: I'm a vegetarian (for 7 years) and my MW really wants me to try eating red meat to help get my iron up. At this point I'm considering it seriously because I just cannot continue to feel this awful, you know? I'm wondering though, how much would that really help, compared to eating a lot of lentils and leafy greens? And does it really matter what kind of meat I eat in terms how how much iron I'm going to get from it?? Cows are one of my favorite animals and every time I get close to sending DH out for a take out burger I see the poor cows face and back out at the last minute! Would ground turkey be comparable at all? That probably makes me a bad moral veggie but I can somehow sleep better at night with the turkey.....
I've tried google a little bit but I'm having trouble understanding what the best ACTUAL sources of iron are because some things have the same content but don't absorb as well, from what I can gather. I need someone to point out to me "eat this, not this"
Thanks!

[Magelet]

this is from the CDC website, I think it sort of... summerizes it pretty well:

# Iron from meat, poultry, and fish (i.e., heme iron) is absorbed two to three times more efficiently than iron from plants (i.e., non-heme iron).
# The amount of iron absorbed from plant foods (non-heme iron) depends on the other types of foods eaten at the same meal.
# Foods containing heme iron (meat, poultry, and fish) enhance iron absorption from foods that contain non-heme iron (e.g., fortified cereals, some beans, and spinach).
# Foods containing vitamin C (see Dietary Sources of vitamin C) also enhance non-heme iron absorption when eaten at the same meal.
# Substances (such as polyphenols, phytates, or calcium) that are part of some foods or drinks such as tea, coffee, whole grains, legumes and milk or dairy products can decrease the amount of non-heme iron absorbed at a meal. Calcium can also decrease the amount heme-iron absorbed at a meal. However, for healthy individuals who consume a varied diet that conforms to the Dietary Guidelines for Americans, the amount of iron inhibition from these substances is usually not of concern.
# Vegetarian diets are low in heme iron, but careful meal planning can help increase the amount of iron absorbed.

I would try to incorporate a little bit of animal (heme) iron with your non-heme iron, to help you better abosrb it. Oysters are a great source of iron. Yes they're expensive, but they're not really cute, you know? Clams are also really good, and not cute. Chicken liver (or turkey if you can get it) is quite good. It's strong tasting, but if you cut it up into little peices, and then add it to rice as it's cooking, (particularly if you cook it in veggie broth), you won't taste it too much. Definitely it sounds like it makes more sense to go for the most heme iron for your meat buck, and honestly, muscle meat won't get you there.

Also, adding in Vitamin C sources at the same meal as iron rich foods will be important. (And note that vitamin C is destroyed by heat. So if you cook your vitamin C source, then it's no longer a vitamin c source. I beleive this includes pasturized orange juices etc. I don't know if they test the vitamin c content pre or post pasturization, but I think they test it pre. I would make a cold hibiscus infusion as it's a great source(get some dried hibiscus flowers, put ummm... maybe 2 TBS in a quart overnight, at room temp or fridge temp, strain, and drink with any iron rich food. You can add a little sweetner if you like. It's very high in vit. c.)

also, you should check out the TF board. Phytates can interfere with iron absorbtion (they actually pull minerals of all sorts out of your body). They are the substances in grains and beans and nuts which provide a grain the ability to go through an animal's digestive tract intact, and then grow (a grains "mission in life, so to speak"). By soaking, fermenting, or sprouting your grains and beans, you can reduce the phytates. It's really pretty easy to do. Calcium, and caffine can also decrease your iron. Obviously you need calcium but you don't want too much if your anemic.

So. Go eat some clams, oysters, and liver if you can. Other options for your animal protein source (though not as concentrated) would be red meat (lamb goat, if cows don't work), dark poultry meat (duck would be best probably, it has more iron), sardines (can be... smashed or cooked into things). Eat them in small amounts spread with each meal, accompanied by lots of (turmeric, spinach, chard, other greens, soaked cooked beans. raw parsley, blackstrap molasses) and some/a good bit of (raw citrus, hibiscus COLD infusion, raw papaya, raw red bell peppers, raw parsley, strawberries,). Eat sparingly of (caffine, calcium rich foods (til you get this sorted out. it sounds like iron vs calcium will be a balence you will need to work on), whole grains (unless soaked/fermented etc), beans if unsoaked or pressure cooked(such as canned beans.), nuts and seeds.

HTH