The beef about too much iron

Iron sources from vegetables are handled much different than iron sources from meat. The body can control absorption of iron from vegetable sources much better than from meat. A recent study found a definite link between red meat consumption and heart disease that goes along with the absorption of heme iron found only in meat. The study found a 57% increased the risk for coronary heart disease but absolutely no increased risk from plant and other non-heme iron sources. This study followed 292,454 participants for some 10 years of follow-up. The simple fact is that heme iron is absorbed at a rate of 37% compared to 5% absorption with non-heme iron. Too much heme iron works in the oxidation of LDLs, causing tissue-damaging inflammation. The other part of the factor is that heme iron accumulates in the body over time. Heme iron can be reduced by old-fashioned bloodletting-bleeding, donating blood or menstruation.

Not the best way to bring your iron levels down...

Not the best way to bring your iron levels down…

About Craig Stellpflug NDC

Craig Stellpflug is a NeuroDevelopment Consultant and a Certified Nutritional Consultant. Craig is a cancer nutritionist and child brain disorder specialist at Healing Pathways Medical Clinic in Scottsdale Arizona.
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