Iron is an essential part of hemoglobin, the oxygen carrying molecule in red blood cells. It is also found in enzymes necessary for respiration and as part of the Krebs cytochrome energy cycle.

Iron in iron in dried prunes Dried Prunes and Raisins iron in raisins

Adequate dietary iron is especially important for pregnant and lactating women as well as for anyone needing extra iron due to poor diet, anemia, or chronic bleeding. (If you are pregnant or lactating ask your doctor before taking an iron supplement)

Iron in iron in whole grains Whole Grains

Iron is most available to the body when chelated to amino acids - iron in this form is ten to fifteen times more bioavailable than any other.

Iron in iron in kidney beans lima beans and lentils Kidney and Lima Beans and Lentils

Iron is essential to nearly all known organisms. Iron deficiency can lead to iron deficiency anemia.

Iron in iron in kelp Kelp

Minerals bonded with citric acid are specifically formulated for people with low stomach acid and are intended to improve mineral bioavailability.

Iron in iron in beets Beets

Iron is a critical component of hemoglobin, the main oxygen-carrying compound in the blood, and therefore a prerequisite for adequate oxygen supply to the cells.

Iron in iron in almonds Almonds

Iron is also required for energy production and collagen synthesis.

Iron in ironin bolackstrap molasses Blackstrap Molasses

Iron distribution is also regulated because many bacteria require iron, so restricting its availability to bacteria (generally by sequestering it inside cells) can help to prevent or limit infections.

Iron in iron in eggs Eggs

The RDA for iron varies considerably based on age, gender, and source of dietary iron (heme-based iron has higher bioavailability).

Iron in iron in dulse Dulse

Elemental iron, despite being absorbed to a much smaller extent (stomach acid is sufficient to convert some of it to ferrous iron), is often added to foods such as breakfast cereals or "enriched" wheat flour (where it is listed as "reduced iron" in the list of ingredients).

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Iron

We use 20 mg of iron each day for the production of new red blood cells, much of which is recycled from old red blood cells.

All bacteria that cause human disease require iron to live and to multiply.

Iron functions in the production of hemoglobin and myoglobin (the form of hemoglobin found in muscle tissue); functions in the oxygenation of red blood cells; is essential for many enzymes; is important for growth; is required for a healthy immune system; is required for energy production.[1]

DEFICIENCIES: may be caused by: from insufficient intake, intestinal bleeding, a diet high in phosphorous, poor digestion, long term illness, ulcers, prolonged use of antacids, excessive coffee or tea consumption,

SYMPTOMS: anemia, brittle hair, difficulty swallowing, digestive disturbances, dizziness, fatigue, fragile bones, hair loss, inflammation of the tissues of the mouth, nails that are spoon shaped or that have ridges running lengthwise, nervousness, obesity, pallor, slowed mental responses.[2]

SOURCES: eggs, fish, liver, meat, poultry, green leafy vegetables, whole grains, enriched breads and cereals, almonds, avocados, beets, blackstrap molasses, brewer's yeast, dates, dulse, kelp, kidney and lima beans, lentils, millet, peaches, pears, dried prunes, pumpkins, raisins, rice and wheat bran, sesame seeds, soybeans, watercress.[3]

As you can see from the text above a diet high in phosphorous can cause your iron to be less than it should be. Something you may not realize is that soft drinks have phosphates in them...and a diet high in soft drinks is a diet high in phosphorous. This can also cause you to be calcium deficient, and your blood will leach the calcium out of your bones to keep itself in homeostatis.

....So a diet high in soft drinks can cause you to be calcium deficient but also be iron deficient as well.

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Iron

Good sources of dietary iron include red meat, fish, poultry, lentils, beans, leaf vegetables, tofu, chickpeas, black-eyed peas, fortified bread, and fortified breakfast cereals.

Iron in low amounts is found in molasses, teff and farina.

Iron in meat is more easily absorbed than iron in vegetables (haem iron), but heme/hemoglobin from red meat has effects which may increase the likelihood of colorectal cancer.

Iron provided by dietary supplements is often found as iron (II) fumarate, although iron sulfate is cheaper and is absorbed equally well.

....Elemental iron, despite being absorbed to a much smaller extent (stomach acid is sufficient to convert some of it to ferrous iron), is often added to foods such as breakfast cereals or "enriched" wheat flour (where it is listed as "reduced iron" in the list of ingredients).

Iron is most available to the body when chelated to amino acids - iron in this form is ten to fifteen times more bioavailable than any other, and is also available for use as a common iron supplement.

Often the amino acid chosen for this purpose is the cheapest and most common amino acid, glycine, leading to "iron glycinate" supplements.

The RDA for iron varies considerably based on age, gender, and source of dietary iron (heme-based iron has higher bioavailability).

Blood donors and pregnant women are at special risk of low iron levels and are often advised to supplement their iron intake.

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Excessive iron can be toxic, because free ferrous iron reacts with peroxides to produce free radicals, which are highly reactive and can damage DNA, proteins, lipids, and other cellular components.

Thus, iron toxicity occurs when there is free iron in the cell, which generally occurs when iron levels exceed the capacity of transferrin to bind the iron.

However, large amounts of ingested iron can cause excessive levels of iron in the blood because high iron levels can damage the cells of the gastrointestinal tract, preventing them from regulating iron absorption.

High blood concentrations of iron damage cells in the heart, liver and elsewhere, which can cause serious problems, including long-term organ damage and even death. *

* Read the Article in Wikipedia, Jan 3, 2009

** Read an article with references and links from Wikipedia Jan 19, 2012

** Iron. (2012, January 2). In Wikipedia, The Free Encyclopedia.

Retrieved 16:25, January 19, 2012

Human Iron Metabolism

Human iron metabolism is the set of chemical reactions maintaining human homeostasis of iron. Iron is an essential element for most life on Earth, including human beings. The control of this necessary but potentially toxic substance is an important part of many aspects of human health and disease. Hematologists have been especially interested in the system of iron metabolism because iron is essential to red blood cells. Most of the human body's iron is contained in red blood cells. Iron deficiency anemia is the most common type of anemia.

Understanding this system is also important for understanding diseases of iron overload, like hemochromatosis. ***

*** Read an article with references and links from Wikipedia Jan 19, 2012

*** Human iron metabolism. (2011, December 21). In Wikipedia,

The Free Encyclopedia. Retrieved 16:31, January 19, 2012, from

http://en.wikipedia.org/w/index.php?title=

Human_iron_metabolism&oldid=466943020

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Regulation of uptake

Iron uptake is tightly regulated by the human body, which has no regulated physiological means of excreting iron. Only small amounts of iron are lost daily due to mucosal and skin epithelial cell sloughing, so control of iron levels is mostly by regulating uptake.

Regulation of iron uptake is impaired in some people as a result of a genetic defect that maps to the HLA-H gene region on chromosome 6. In these people, excessive iron intake can result in iron overload disorders, such as hemochromatosis.

Many people have a genetic susceptibility to iron overload without realizing it or being aware of a family history of the problem. For this reason, it is advised that people do not take iron supplements unless they suffer from iron deficiency and have consulted a doctor. Hemochromatosis is estimated to cause disease in between 0.3 and 0.8% of Caucasians.

MRI finds that iron accumulates in the hippocampus of the brains of those with Alzheimer's disease and in the substantia nigra of those with Parkinson disease. *

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See references for complete information including notes, comments, complete symptoms, sources, concerns and cautions.

Disclaimer :

In accordance with FDA regulation, we do not make any therapeutic claims for any Dietary Supplements in accordance with the Dietary Supplement Health and Education Act.

Information on this website is provided for informational purposes only and is not intended as a substitute for the advice provided by your physicians, health care professional or other professional. You should not use the information on this website for diagnosing or treating any health problem, symptom or disease, prescribing any medication or other treatment, or in place of any other professional advice. This information is not intended to diagnose, treat, cure or prevent any diseases. You should consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem. Your discretion is advised.

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