With low iron, timing matters more than strict “bans.” Tea/coffee with iron-rich meals can reduce absorption—separate by 1–2 hours. Avoid stacking large calcium portions (milk/yogurt/cheese) with your main iron-focused meal. Whole grains and legumes contain phytates, but they are not foods to avoid entirely; use soaking/fermentation and vitamin C pairing to improve bioavailability. In short: manage inhibitors rather than eliminating nutrient-dense foods.