On Thu, 1 Oct 1998 21:45:27 -0400, Ilya <[log in to unmask]> wrote:

>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
Ilya, I've checked my records and include my source of information
I found in sci.med.nutrition .

regards
Amadeus

Forwarded article from Tom Hennessy <[log in to unmask]>

CANCER/LEUKEMIA
Tuesday, December 24, 1996

Below you will find articles which describe the effects of *too
much* iron in the human body. Iron *oxidizes* creating *free
radicals* which deplete the antioxidant system of the body.

Mentioned are tocopherol/vitamin E, Q10/ubiquinol,
beta-carotene, glutathione, abscorbate/vitamin C  and
retinol/vitamin A.

Articles following mention how iron is involved in the
progression of cancer. Also are mentioned the *antioxidants*
which have been mentioned and theIr seemingly *miraculous* use
in this treatment of cancer.

Iron builds up in our bodies by us eating *meat*.. or heme-iron.
The human body has a process which can control the absorption of
vegetable iron but NOT.. meat.. or *heme-iron*.

The iron-overloaded person may be anemic at the same time.
There are several types of anemia that are iron-loading!

LOW iron means investigate the cause: cancer? Internal bleeding?
Chronic infection?

It is dangerous to take iron without knowing the reason for the
iron deficiency.

The serum iron and percent of saturation of transferrin will go
way down and the amount of ferritin will go way up. This is the
body withholding iron from infection and cancer and it does such
a good job of it that the body withholds iron from the making of
red blood cells, resulting in anemia and the patient dies from
suffocation, among other things. This is like "water, water,
everywhere, and not a drop to drink" and "iron, iron,
everywhere, and not an atom to use."  Would you give this
patient iron?
(Ref: conversation with Harry Bates, Ph.D., MethPath Labs, June
1992.)

Ferritin is a measure of the iron stores in the *tissues*.

This following article snip mentions the *difference* between
heme-iron and straight iron. It seems our bodies can control how
much iron we absorb from vegetables.. but not .. meat.

Heme Iron vs Non-Heme Iron

In another recent large, prospective study, Harvard researchers
found no connection between overall iron intake and coronary
risk (3). What they did find 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 reported 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.
...end of quote