My doc diagnosed me with Erythrocytosis and along with every other month therapeutic phlebotomy has advised me to cut back on eating red meat. I understand the red meat - iron connection but I'm wondering about the scale of it. Like, if you cut back from one steak a week to one a month, does that reduce your blood iron significantly? Should I cut out red meat completely?

Currently, I don't eat a LOT of red meat. Only one or two meals a week, and mostly just eat chicken and salmon. She didn't ask me that, though, so I wonder if she's assuming that I'm a steak-a-day person. :D

(I searched here and didn't find any discussion of diets or eating meat.)