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Hello,As you read through the articles in each issue of REAL News, I want you to keep in mind that I don't necessarily agree with everything in every article, and nor should you. Reports included in REAL News include those in the following categories:
So you should keep your thinking cap on as you read. Try, if you can, to classify each article. Now you're going to be asking why I don't classify the articles for you, or even why I don't simply exclude the articles in some category ("I don't want any more Type III articles, thanks."). The answer is simply that I don't want to make you mentally lazy by doing your thinking for you. Cheers, Andrew Partridge Newsletter contents | Top of article If you want to keep your heart young, dig out your hiking boots
When if comes to walking off those millennial excesses, a lengthy hike once a day will do you far more good than nipping down to the shops every couple of hours—even if the short walks add up to the same amount of time, say exercise researchers in Britain. But walks of any length beat sitting at home with your feet up and watching television, they stress. Steve Bird and his colleagues in the department of sport and exercise science at Canterbury Christ Church University College in Kent reached these conclusions after putting 56 couch potatoes through an 18-week couse of daily walks. They found that longer walks produce the most beneficial changes to the composition of blood fats, but walks of any length improve the fitness of the heart. "It's the sort of thing that can make the heart 10 years younger," says Bird. The Canterbury team wanted to find out if people get the health benefits of a long walk by doing the same amount of exrcise in short bursts. "This is the form of walking that fits most easily into people's busy lifestyles," says Bird. It might include short walks between work and a railway station, plus a walk at lunchtime. To find out, Bird divided his normally inactive subjects into three roughly equal groups. The "long walkers" took a hike of between 20 and 40 minutes every day. "Intermediate walkers" had two bouts of 10 to 15 minutes, and "short walkers" did three stints of 5 to 10 minutes. The controls sat at home, as usual. At the start and end of the 18 weeks, Bird measured the health and fitness of each group. He found that the long walkers were healthiest, as measured by altered fat profiles in their blood. At the end, each litre of blood from the long walkers contained on average 0.05 grams less apolipoprotein II, a "bad" fat that is linked with heart disease. This was more than twice the drop seen in the intermediate walkers, and five times that in short walkers. In the controls, the levels of this fat stayed the same. The drop in apolipoprotein II in the long walkers was matched by a rise in the blood level of apolipoprotein I, a "good" fat that is associated with unclogged arteries. All the walkers showed significant drops in low-density lipoprotein, another harmful blood fat, although the intermediate walkers came out marginally better this time. Bird says that all the observed alterations in blood fats are beneficial, reducing the risks of coronary heart disease, stroke and osteoporosis. There was less to choose between the three walking groups when it came to fitness, as measured by reductions in heart rate and decreases in blood lactate, which causes fatigue. But all three groups showed marked benefits compared with the controls. Bird hopes the results will persuade more people to exercise. "Try and do a long walk every day, and even if you can't, see if you can fit in short bursts of walking," he says. "It's about getting bums off seats."
Newsletter contents | Top of article Primeval link to alcohol fondnessIf fermented fruit fell in the forest, and human ancestors were there to eat it, would their descendants want a cold beer? This is the basis of a new theory trying to explain why humans have a penchant for alcohol and why small quantities may have health benefits. Robert Dudley of the University of Texas at Austin in the US says the human thirst for alcohol developed when primates and other animals, deep in the past, began eating fruit. The exposure to the ethanol of decomposing fruit might have played a role in the evolution of humans. Dr. Dudley's theory is that ripe fruit appears seasonally only in a tropical forest, and fruit-loving animals benefit from the extra calories. Because it helped them survive, early human ancestors probably were attracted to the smell and taste of fallen, overripe fruit. If this craving for ethanol were sharpened for a few million years or so, modern humans would be left with a particular liking for alcoholic beverages. The theory, detailed in the latest American Quarterly Review of Biology, might even explain why moderate alcohol consumption has certain health benefits, Dr. Dudley said. But he said the problem today is the abundance. While the ability to find trace amounts of alcohol might have helped early humans survive, finding alcohol today doesn't take a lot of skill, and some humans instead fall victim to alcoholism and drunk driving. [KRT, in The Weekend Australian, 18-19 March 2000]Newsletter contents | Top of article Dr John Fielder D.C., D.O., N.D. continues his series on minerals taken from his Lifestyle Consultant's Course in Natural Living Inhibition of iron absorption | Phenolic compounds | Calcium | Soy protein | Enhancement of absorption | Iron deficiency | Symptoms & effects | Effects on the Brain | Hookworm | Aspirin | Toxicity | Haemochromatosis | Prevention of iron deficiency | Iron pots | Food sources of iron The need for iron as a nutrient is almost universally appreciated, and its role as a component of the blood and its nutritional requirement for the prevention of anaemia are common knowledge. Tom Brody in Nutritional biochemistry, pp739, writes: ... iron is a rather atypical nutrient. First, a deficiency of this nutrient is not associated with symptoms that are striking or devastating in contrast to the blindness caused by vitamin A deficiency and the bleeding caused by vitamin C deficiency. The level of iron in the human body is high compared to most of the other nutrients. L. Earle Arnow in Introduction to physiological and pathological chemistry, pp349, writes: The adult human body contains, on the average, about 3.5 to 4 grams of iron. Approximately 2.5 to 3 grams of this is combined in haemoglobin. The remaining gram or so is stored in the liver, spleen, and bone marrow. Tom Brody in Nutritional biochemistry, pp740, further informs us: The adult human man contains 40 to 50mg of iron per kilogram body weight. The adult woman contains 35 to 50mg iron per kilogram body weight. The newborn infant contains relatively high levels of iron, about 70mg/kg. These high levels reflect the high levels of iron stored in ferritin and the relatively high concentration of red blood cells in the bloodstream of the neonate. The premature infant may have lower stores of iron. He continues on pp741: Haemoglobin, which represents more than 95% of the protein of red blood cells, contains about 60% of the body's iron. Myoglobin is an oxygen storage protein and represents under 1% of the protein of muscle. Myoglobin contains about 4% of the body's iron. Thus about 64% of the body's iron occurs in proteins that transport or store oxygen. The iron storage protein ferritin can store between 5 and 30% of the body's iron, with the exact amount depending on many factors, including the dietary history of the individual. It is of note that, in contrast to the mechanisms used to control the body's sodium and potassium, the body's need for iron is controlled by the changing content of iron in the storage protein ferritin. L. Earle Arnow in Introduction to physiological and pathological chemistry, pp350, writes about the mechanisms controlling the absorption of iron: ... iron is not readily absorbed from the intestine except when the physiological need for it is great (that is, when the body stores of iron are lowered by loos of blood or by disease). The ancient Greeks considered iron to be health tonic. They soaked their iron swords in water and used the iron-enriched water to treat anaemia. Adult males, with an average of 3.5 grams of iron, are least likely to have iron deficiency. The adult female has an average of 2.3 grams of iron, loses on average 0.7 to 2 milligrams per day during menstruation and requires up to 7.5 milligrams daily during pregnancy. Since it is not possible to replace this much through the diet, there may be a net loss of iron. There are two opposing views on this situation. The first, from an American Medical Association position paper on iron deficiency, states: The required amounts are beyond the amount available from diet. Iron stores are frequently absent in pregnancy. In women with depleted stores, supplemental iron therapy during the last half of pregnancy is essential if iron deficiency is to be prevented. The opposite view is that we should obtain all our mineral requirements from our food. Herbert M. Shelton in The science and fine art of food and nutrition, pp54, writes: No drug salts can be made to take the place of those found in food. As Dr. William H. Hay says: 'Nature provides all her chemicals for restoration of the body in the form of colloids, organic forms, and man has for a long time sought to imitate her in this, but he has not been so very successful that we are now able to ensure the recouping of the mineral losses by the body by any artificial means and must still depend on nature's colloids as found in plant and fruit.' Well or sick, no compounds of the chemist, druggist, biochemist, can recoup your mineral losses. J. L. Rodale and staff in The complete book of minerals for health, pp147, say that dietary intake of iron should easily cover our daily needs, including mild emergencies: The average American diet provides 6 milligrams of iron per 1000 calories. And the average calorific intake for a woman somewhat interested in weight control is 1500 to 2000. The normal man may eat as many as 3000 calories a day. Thus, for most people, iron intake ranges from 12 to 18 milligrams daily.
Clearly, most people receive adequate supplies of iron in their diet. Yet people still manage to suffer deficiency. J. L. Rodale and staff in The complete book of minerals for health, pp144, write: The American Medical Association has finally reached the conclusion that iron deficiency exists in all three classic stages in the United States. Iron depletion, in which the body's stores of iron are decreased, is the most common. Ordinary iron deficiency is also seen frequently, and is characterised by a complete absence of iron stores. Most surprising is the fact that iron deficiency with anaemia, which is a serious disease state, is not particularly rare. Some foods that are commonly consumed contain substances that inhibit absorption of iron and other nutrients. James & Garrow (eds) in Human nutrition and dietetics, pp179, write: Foods may contain factors (ligands) which strongly bind iron ions, thus inhibiting absorption. And Dr. Daphne A. Roe, in Drug induced nutritional deficiencies, pp44, writes: Certain dietary constituents depress iron absorption, including phosphate and phytates (Peters et al, 1979; Hegsted et al, 1949). Tom Brody in Nutritional biochemistry, pp750, writes about the effects of phytic acid on iron absorption: Phytic acid has been identified as a major inhibitor of iron absorption in plant foods... Phytate is a constituent of plants and constitutes from 1 to 5% of the weight of legumes, cereals, and nuts. About half of the phosphate in grain may be in the form of phytate.... Phytate also binds calcium and zinc ions, limiting their availability as well. James & Garrow (eds) in Human nutrition and dietetics, pp179, describe phytates: Phytates are salts of inositol hexaphosphates, which are a storage form of phosphates and minerals in all kinds of grains, seeds, nuts, vegetables and fruits.... Phytates strongly inhibit iron absorption in a dose dependent fashion and even rather small amounts of phytate have a marked effect. Paul Bergner in Minerals in health and disease, pp141, gives more examples of the inhibitory effects of certain foods on the absorption of iron: Phosphates (found in eggs, cheese, and milk), oxalates, phytates and tannins (found in black tea, bran, and coffee) inhibit iron absorption. Vitamin E and high zinc levels decrease iron absorption by binding iron in the gut.
James & Garrow (eds) in Human nutrition and dietetics, pp179, write about the effect of phenolic compounds on the absorption of iron: Almost all plants contain some phenolic compounds as part of their defence system against insects, animals and man... It is mainly the galloyl group in these phenolic compounds that specifically binds iron (Brune et al, 1989).... Many vegetables (e.g. spinach) and several herbs and spices (e.g. oregano) contain appreciable amounts of galloyl groups and thus inhibit iron absorption. Phenolic compounds are thus another inhibitory factor for iron. Karl Schutte and John A. Myers in Metabolic aspects of health, pp112, write: ... hypochromic anaemia (a deficiency condition) is not uncommon. It is not associated with depletion of iron reserves, but with an inability to use them... They continue, pp113: Although iron is present in many foods, it is only partially available. Many problems arise from this difficulty in absorbing this element, for simply eating iron-rich foods does not result in increased absorption by the gastrointestinal tract.
Calcium is yet another inhibitory factor to the absorption of iron. Although calcium is an essential nutrient, if it is taken up in certain forms it can have a major effect on our ability to absorb iron in both its haem and non-haem form. James & Garrow (eds) in Human nutrition and dietetics, pp179, write: Given as a salt or in the form of dairy products, e.g. milk or cheese, calcium markedly interferes with the absorption of iron (Hallberg et al, 1991, 1992). The inhibition is equally strong for haem and non-haem iron. As little as one glass of milk (about 165mg of calcium) reduces iron absorption by more than half.... Epidemiological studies show an association between the intake of milk and the prevalence of iron deficiency. Paul Bergner in Minerals in health and disease, pp140, writes about the difference of haem and non haem iron and its absorptive rates: Iron derived from animal sources is known as haeme iron. It is much more readily absorbed than iron from non-animal sources, which is called non-haem iron. The body absorbs up to 35 per cent of iron from haem sources, but it can only absorb up to 2.9 per cent of non-haem iron (Murray, 1996). Similarly, Tom Brody in Nutritional biochemistry, pp749, writes: Iron absorption is an issue of continuing interest in the nutritional sciences because of the relatively high frequency of iron-deficiency anaemia and the remarkably poor efficiency of absorption of most forms of dietary iron. The biochemistry of iron absorption by the gut is not much understood. He continues: The availability of the iron in plant goods such as beans, peas, corn, bread and rice is quite poor. It ranges from less than 1% to 10%. The availability of iron in meat is considerably higher than in plant products. The non-haem iron in meat, fish, chicken and liver may be about 20% available. The haem iron of meat may be close to 30% available. Nearly all the iron in plants is non-haem iron. Much of the iron in meat is non-haem iron as well. The most available source of iron is human milk (50%). The term 'availability' describes the percentage of the iron in the food that is absorbed and used for physiological purposes, such as red blood cell formation.
Soy protein also inhibits iron absorption, although due to its high iron content it may nevertheless have an overall positive effect. James & Garrow (eds) in Human nutrition and dietetics, pp180, write: The addition of soy protein to a meal reduces the fraction of iron absorbed. The inhibition is probably explained by its high content of phytates. Due to the high content of iron in soy protein the net effect on the absorption of an addition of soy products to a meal is usually positive.
Some substances increase absorption of iron. Paul Bergner in The healing power of minerals, pp140, writes: Vitamin C and stomach acid enhance the absorption of iron particularly from non-haem sources.... The presence of calcium, except in very high doses, can also increase absorption. Compare this statement about the effect of calcium on iron absorption with that of Garrow and James earlier. Tom Brody in Nutritional biochemistry, pp750, writes: The interaction of certain foods has sparked some interest. For example, if rice is consumed with orange juice, the orange juice can enhance the absorption of the iron in the rice. This effect results from the chelation of the iron by the ascorbate in the juice and the increased availability of the iron from the complex. James & Garrow (eds) in Human nutrition and dietetics, pp180, write: This (ascorbic acid) is the most potent enhancer of non-haem iron absorption. Natural ascorbic acids in fruits, vegetables and juices increases iron absorption to the same extent as synthetic vitamin C... Ascorbic acid may also facilitate iron absorption by the formation of iron ascorbate complexes. The effect of ascorbic acid on iron absorption is so marked and essential that its effect on iron absorption should be considered as one of the physiological roles of ascorbic acid in the body. Each meal should preferably contain at least 25mg of ascorbic acid. Therefore these requirements of ascorbic acid for iron absorption should be taken into account when calculating the requirement for vitamin C. They continue, pp180, under the heading 'Organic acids': Organic acids, such as citric acid, have been found in some studies to enhance the absorption of non-haem iron. This effect is not so consistently observed as that of ascorbic acid. Sauerkraut, as well as other fermented vegetables, and even some fermented soy sauces, have an enhancing effect on iron absorption. Dr. Daphne A. Roe, in Drug induced nutritional deficiencies, pp44, writes: Certain dietary constituents and metabolites present within the intestinal lumen promote the absorption of non-haem iron. These include ascorbic acid, meats including poultry and fish, fructose, sorbitol and certain organic acids including succinic, lactic, pyruvic, and citric acids (Brise and Hallberg, 1962; Monsen et al, 1974; Jacob and Miles, 1969; Herndon et al, 1958; Pollack et al, 1964). Several amino acids enhance iron absorption (Kroe et al, 1963). She continues on pp45: Gastric acid potentiates iron absorption, principally by its effect on the digestion of iron compounds in the diet. Iron status affects the uptake of iron by the mucosal cells of the small intestine, the transport across the mucosal cell, and the transport out of the mucosal cell. Van Campen (1974), who has summarised our present knowledge of the effects of iron status and iron absorption, has commented that lack activates systems especially designed to increase iron intake and transport by the mucosal cells of the intestine and that iron overload causes mechanisms to be activated which depress iron uptake. Iron is preferentially absorbed from the proximal portion of the small intestine and most efficiently in the duodenum (Hastings-Wilson, 1952).
Iron deficiency is defined as an absence of iron stores. Iron deficiency and iron deficiency anaemia are not considered to be the same. James & Garrow (eds) in Human nutrition and dietetics, pp182, write: If the negative iron balance is sufficiently severe and longstanding, the impaired haemoglobin formation will sooner or later lead to the individual haemoglobin value passing below the 2.5 percentile value of the population. When that occurs, anaemia is considered to be present according to current definitions. This implies that the prevalence of iron-deficiency anaemia (haemoglobin level below the 2.5 percentile value of the population) is less frequent than iron deficiency defined as an absence of iron stores, and thus the beginning of an insufficient supply of iron to various tissues. Iron deficiency is the most prevalent nutritional deficiency worldwide. It is seen less in the industrialised countries than in the Third World due to the use of supplementation in industrialised countries. Those most at risk of iron deficiency are infants and children under four years of age, and pregnant and lactating women. Paul Bergner in The healing power of minerals, pp139, writes: Young boys aged six to eight, and young women in their teens are most vulnerable to deficiency because of their rapid growth rates. For young women, blood lost during menstruation is also a factor. People who suffer from chronic blood loss—such as those with gastrointestinal bleeding—are similarly at risk. Iron deficiency can also cause excessive bleeding (Taymore et al, 1964). Tom Brody in Nutritional biochemistry, pp755-756, agrees about those most at risk: Those at risk for iron deficiency include infants and children between the ages of six months and four years, because of the rapid rate of growth at this time and because the infant's iron stores are not sufficient to last beyond the age of six months. Children in adolescence are also at risk because of their rapid growth. In addition, menstruation is a risk factor for deficiency. Pregnancy is another risk factor because of the other's expanding blood volume, the demands of the foetus and placenta, and the blood losses during childbirth. James & Garrow (eds) in Human nutrition and dietetics, pp182, write on the prevalence of iron deficiency: Iron deficiency is probably the most frequent nutritional deficiency disorder in the world. A recent estimate using WHO criteria indicated that around the world 600-700 million of the world's population have iron deficiency anaemia (De Maeyer & Aduls-Tegman, 1985)... Worldwide the highest prevalence figures for iron deficiency are found in infants, children, teenagers, and women of childbearing age.
Tom Brody in Nutritional biochemistry, pp757, describes the clinical signs of iron deficiency: Anaemia is the most severe sign of the iron deficiency that affects the red blood cells. Anaemia is indicated by an MCU under 70fl, a haemoglobin level under 130mg/ml of blood and a haematocrit under 38%. Severe anaemia is indicated by haemoglobin levels under 70mg Hb/ml whole blood. The anaemia is characterised by weakness and shortness of breath, and may not be suspected with a sedentary style of life. Paul Bergner in The healing power of minerals, pp139, describes the symptoms of iron deficiency: The symptoms of iron deficiency anaemia include headaches, shortness of breath, weakness, fatigue, heart palpitations, intolerance to cold, and a sore tongue. As the iron deficiency becomes more severe, epithelial tissues are affected, especially the tongue, nails, mouth, and stomach. Fingernails become thin, flat, and even severely spoon shaped. Symptoms affecting the tongue include atrophy of the tongue papillae, burning, redness, and in severe cases, a completely smooth and waxy appearance.
In addition to reducing physical working capacity, iron deficiency affects brain function and development. James & Garrow (eds) in Human nutrition and dietetics, pp183, write: The fairly recently observed and now well established relationship between iron deficiency and brain function is of great importance for the choice of strategy in combating iron deficiency (Lozoff, 1988; Youdem, 1988)... Several brain functions have been shown to be negatively influenced by iron deficiency, especially functions related to neurotransmitter systems (Youdem, 1988). They continue: It has been shown, for example, that there is an impairment in memory and learning, an increase in pain threshold, a reduction in the release of thyrotropin release hormone (TRH) and hence a reduction of thyroid function and thermoregulation in the body.... Another finding was the reversal of the circadian rhythm of the body in iron deficiency. Some of the functional changes that have been observed may be normalised by iron therapy, whereas others, such as learning, seem to be unaffected. Paul Bergner in The healing power of minerals, pp139, confirms this: Iron deficiency in infants and young children is associated with slow mental and motor development, even after the problem has been corrected. Iron deficiency in infants may also cause behavioural problems such as an increased tendency to be unhappy, tired and tense during medical examinations. An infant is especially vulnerable during the second six months of life; and problems caused by iron deficiency may become permanent (Lozoff, 1991).
Hookworm is another cause of iron deficiency anaemia, and it is often overlooked. Tom Brody in Nutritional biochemistry, pp759, describes the relationship between hookworm and anaemia: The hookworm is a parasitic worm. It is a common source of anaemia in warm climates, including the Southern United States. The parasitic worms are classed as flukes (trematodes), tapeworm (cestodes) and roundworms (nematodes).... The hookworm is a roundworm. It enters the body via the skin, that is, bare feet. The hookworm resides in the lumen of the small intestines where it attaches itself to the villi. This results in damage to the villi, blood losses, secondary infections by other micro-organisms, and inflammation. The roundworm secretes anti-coagulants that promote continued bleeding. Each worm may be responsible for the loss of up to 0.25ml of blood per day. Hb levels as low as 20mg/ml have been associated with hookworm infections.
Aspirin is another cause of iron loss. This medication is widely considered to be mild and non-harmful, but it is really quite a dangerous drug. Dr. Daphne A. Roe, in Drug induced nutritional deficiencies, pp44, writes: Iron losses are by desquamation of cells from the gastrointestinal tract, the urinary tracts, as well as from the skin. Iron losses may be by haemorrhage, which may be physiological, as in menstruation and pregnancy losses; pathological, or from the adverse effect of certain drugs (Finch, 1969). Aspirin intake in does of 1-3 grams per day can induce occult bleeding in the gastrointestinal tract in about 70% of normal subjects. Aspirin may also play a role in causing gastric haemorrhage in certain patients with pre-existing gastrointestinal disease, including peptic ulcer, oesophageal varices, and alcoholic gastritis (Weiss, 1974). A number of authors, including Callendar (1973), consider that chronic intake of aspirin or other salicylates is a common cause of iron deficiency anaemia.
Toxicity, or iron overload, is rare, as the body is self-regulating when there is excess nutritional intake. As the amount of iron in storage increases, so the iron absorbed decreases (L. Hallberg, B. Sandström, P. S. Aggett, 1994) and the loss of iron increases due to the higher iron content of the desquamated cells. James & Garrow (eds) in Human nutrition and dietetics, pp187, write: The only 'nutritional' iron overload conditions described in healthy people are in Bantu populations consuming large amounts of a special beer with very high iron content brewed in iron containers. Iron overload has also been observed in alcoholics consuming large amounts of wine with a high iron content. Iron overload may also occur in patients who have certain chronic anaemias with an increased, ineffective erythropoiesis which induces an increased absorption of dietary iron. The best known condition of this type is thalassemia major. They continue: In idiopathic hereditary haemachromatosis, the absorption of dietary iron is increased, resulting in serious organ damage. For example, in the liver the iron overload may cause cirrhosis, in the pancreas, diabetes, in the testes, hypogonadism, and in the heart, serious cardiac disturbances.... The prevalence of this recessively inherited disorder probably varies considerable between different geographical regions. A recent estimate based on analysis of random population samples in Sweden is about 1 in 1000 population (Hallberg et al, 1989). Interestingly, iron poisoning is one of the most common accidental poisonings of young children in the USA, and is often fatal. Elevated iron levels are associated with increased risk of cancer, heart disease, and infections. Paul Bergner in The healing power of minerals, pp141, writes: Unless you are at risk for iron deficiency anaemia, or have been tested to indicate that you need it, it is best not to supplement with iron. This is especially true if you have an active inflammation or infection. Although iron is used by the immune system to fight certain pathogens—bacteria, viruses, parasites, and fungi, the mineral can in fact feed other bacteria. Furthermore, it is much harder to correct an iron abundance than it is a deficiency. The body tends to stockpile iron which can trigger an increasingly common condition known as haemochromatosis.
Although haemochromatosis has been a rare condition in the past, its incidence is believed to be increasing. Tom Brody in Nutritional biochemistry, pp759, describes the condition: Haemochromatosis is a group of disorders involving the progressive deposit of iron in the hepatocytes and in cells of the heart, pancreas, and joints. These deposits can result from the chronic consumption of excessive levels of iron, repeated blood transfusions, or the genetic disease haemochromatosis. This disease is relatively rare and appears to result from an inappropriately high absorption of iron. The symptoms of haemochromatosis include weakness and weight loss, joint and abdominal pain, enlargement of the liver, and eventually cirrhosis of the liver. Liver damage with iron overload is especially problematic in alcoholics.
The prevention of iron deficiency is highly important, for by preventing it we avoid having to deal with its effects, many of which are irreversible. James & Garrow (eds) in Human nutrition and dietetics, pp186, write: The prevention of iron deficiency has become even more urgent in recent years with the accumulation of evidence strongly suggesting a relationship between even mild iron deficiency and brain development, and especially with the observation that functional defects affecting learning and behaviour cannot be reversed by giving iron later on. Great efforts have been made by the WHO to develop methods to combat iron deficiency. Generally, this can be achieved by selecting one or more of the following strategies: 1. Iron supplementation—i.e. giving iron tablets to certain target groups such as pregnant women and pre-school children. 2. Iron fortification of certain foods. 3. Food education to improve iron absorption in the diet. Of course, we would endorse only the third of these recommendations. Pre-existing conditions can be treated with the juice from suitable green plants and leaves, such as grass juice (any type of grass will do; there are no known toxic grasses, although there are many toxic plants).
Cooking of food in iron pots and pans adds a significant amount of iron to the food, even to the point of toxicity, and should therefore be avoided.
Newsletter contents | Top of article Publishing informationPublisher: Raw Energy &
Alternative Lifestyle Society Inc., PO Box 8166, Cairns QLD
4870, Australia Editors: A. Partridge, Al Gallo, E. Sapphire Reproduction policy: Copyright in material in this newsletter may be held either by the author of the material or by REAL News. Please contact REAL News to obtain permission to reproduce any material from the newsletter. In most cases we will give permission freely. Disclaimer: There are many factors, diet included, that may affect the state of a person's health. While the purpose of this newsletter is to provide encouragement and support, details of other peoples' experiences, and information relating to health, none of the editors, the publisher or any contributors to the newsletter will be liable or responsible to any person or entity for any loss, damage, injury or illness which that person or entity may, allegedly or actually, suffer or sustain as a result of acting in reliance on anything contained in the newsletter. Any advice, opinion or information contained in the newsletter is not intended to be individual medical help or therapy—any changes made to a person's lifestyle are that person's responsibility and not the responsibility of anyone associated with the printing, production and content of the newsletter. Statements and opinions contained in the newsletter are not necessarily those of the editors or the publisher. |
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