Amadeus Schmidt wrote:
> The same problem can occur with the iron in meat generally.
> It is absorbed very well but the body has no mechanism to control
> iron absorption from meat.
I am not sure what the source for this was, I believe it was Atkins
new book on vitamins/minerals, though not sure. It said that inorganic
iron may cause problems, while hemo iron (the type found in meet)
does not appear to cause problems even in very large amounts.

(I don't have the book with me, so can't verify this, can somebody
else? Possibly another source with a specific study reference?)

Ilya