blueskymyne wrote:Iron overload and moderate iron in a free unbound state creates the environment for bacteria, virus, parasites and protozoa to grow no different than the requirements of a young child with expanding blood cells. These pathogens need the same thing.
A very overlooked point as most of the food in the U.S. is overloaded with iron from iron fortification programs.
Cereals, breads, pastas etc all have this added iron. Now found to have 50-90 percent more than on the label as inconsistancies vary in processing.
To prove the point. Grind up a bowl of Total cereal in the blender with water. Dump back into a bowl and run a strong magnet through it. You will obtain iron particles.
This type of iron does not assimilate well and oxidizes in the liver as it rusts.
In the 1940s Sweeden began food fortifaction programs. In the 70s they discontinued the programs as a 350 percent rise in cancer had occured.
The U.S. has over-fortified everything by FDA food fortification programs and as a result this has added to the now epidemic cancer rates, bacterial infections, viral infections, chirosis, hepatitis and hemachomatosis.
This is the wrong type of iron as it is nothing but ground up steal, i.e iron sulfate and iron fumarate.
Combine this this with a standard diet of red meat and vitamins that contain iron and men are generally overloaded.
We were only meant to get iron from organic vegetables and meat sources, not steal.
The average 40 year old male has 400 times the amount of iron he needs and there are no mechanisms in the body to get rid of excess iron once storage capacity is filled via ferratin and others.
Iron is only needed by younger persons to age 18 or so while red blood cells are expanding. Women who mense also.
This is the prime reason women outlive men is that they release more iron. After menapause they start accumulating.
Geritol commericials in the 70s and early 80s promoted this IRON-ically to older persons which only sped their demise with cancer rates and other diseases associated with iron overload.
My point is that it is more prudent to avoid iron laden fortified foods, supplements containing iron, too much red meat and foods that promote iron absorbtion.
Middle age men and post menapausal women should flush excess free unbound iron out of the system first by doing a once yearly flush for 30 days using the iron binding molecule ip-6 to bind up excess free iron in the blood stream.
This is the most overlooked fact of disease and most antibiotics and cancer drugs have modeled after this aspect of iron control. But they are not effective in removing excess iron.
Discussion as it pertains only to vitamin c or ascorbate iv is pointless without this understanding.
Those have their place but the iron excess must be controlled first and that is always overlooked in the control of bacteria, virus, protazoa and cancer cells.
By middle age, males will store twice as much of this mineral and experience twice the diabetes, cancer and heart disease as females.
ofonorow wrote:By middle age, males will store twice as much of this mineral and experience twice the diabetes, cancer and heart disease as females.
Ralph, is this true do you think?
Especially the claim that the rates of these diseases is double in men??
I think this paper by Sardi is a better reference than the ad for the book
Sardi makes an Interesting case. Wish we knew whether the basic assumptions/facts were valid.
Excessive skin pigmentation (bronzing) is present in more than 90% of symptomatic patients at the time of diagnosis. Deposition of iron within the skin causes inflammation and enhances melanin production by melanocytes. Patients usually notice a generalized increased pigmentation and occasionally notice that they tan very easily. This is due to ultraviolet light exposure and iron acting synergistically to induce skin pigmentation. Fair-skinned persons, who usually tan poorly, may never develop hyperpigmentation despite large iron burdens. Ethnically dark-complexioned patients (for example, people of Mediterranean descent) can develop a striking almond-colored hue. With particularly heavy iron overload, visible iron deposits sometimes appear in the skin as a grayish discoloration.
I'd like a source for your information about C being an iron chelator, and about the non-C producing mammals getting iron overload. Thanks.
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