Sources
Essential trace element that exists in two forms: ferric and ferrous iron. Two thirds is in hemoglobin, and the rest in the liver, spleen, bone marrow and muscles as protein complexes. Organic heme iron derives from animal flesh, is absorbed unassisted, and is not subject to quantity control. Inorganic non-heme iron derives from plant foods, requires vitamin C for efficient absorption, and is subject to strict quantity control. Iron food sources are mollusks like cockles and winkles, dried brewer's yeast, wheat bran, liver, kidney, cocoa, soya, parsley, dried fruits, sardines, cereals, etc.
Uses
- Generalized itching, particularly in old age
- Impaired mental performance, in both young and old
- Iron deficiency anemia
- Resistance to infection
Interactions
Ferric iron will destroy vitamin E, one of our most valuable antioxidants, but ferrous iron will not. Take all supplements in the ferrous form.
Safety
Excess iron stores may develop in post-menopausal women who consume a lot of meat. As heme iron is not subject to quantity control, and often iron cannot be excreted after menopause, a variety of problems may develop.