I'm forwarding this snip which I got off another list.  Iron levels
have a close correlation with heart disease & cancer, & I thought
the RAFefarians might find this usefull.  I'm starting to suspect
that not just iron, but other minerals (particularly calcium) get
absorbed in a pathological way when eating cooked and/or meat foods.

>Heme Iron vs Non-Heme Iron
>   In another recent large, prospective study, Harvard
> researchers found  is that there were differences in the intake of heme
>   iron and non-heme iron. The absorption of non-heme iron
> (from plant  sources) is significantly reduced when adequate iron
> stores exist in  the body. Interestingly, heme iron (from animal sources)
> is not  affected by adequate stores and can continue to be
> absorbed. The  researchers did find that the intake of heme iron was
> directly related to increased coronary risk. This distinction between
>heme and non-heme  iron is quite important. Even if there exists a
> relationship between  iron stores and risk of heart disease, it is reporte
>that non-heme  iron from the diet or supplements is unlikely to increase
> the risk.  This is in part due to the fact that the absorption of
> non-heme iron is regulated by the body's needs. This certainly raises
> the issue as to what is the most appropriate dietary and supplemental
> manipulation as a course of potential treatment for those with a high
> risk of coronary heart disease.

--Doug Schwartz
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