The most harmful foods often contain high amounts of iron.
Although small amounts of iron are necessary, iron is very toxic in the body.
The body has elaborate defenses to deal with iron, but if it is overwhelmed, these defenses will break down.
This study shows how the damage affects the brain.
The brain is especially affected in the important substantia nigra.
The substantia nigra is responsible for many brain functions — including movement.
The bigger damage occurring in substantia nigra could be related to the higher content of iron.
Today, in the United States and many Western countries, every food that contains grain is also “fortified” with iron.
But this is the most toxic and worst form of iron.
The other biggest source of iron is red meat in the diet.
There are studies that show how eating red meat can shorten life.
Now, there has been a lot of controversy about these studies, and there is really no proof of this.
But it is quite possible that the iron that accumulates from red meat may damage the body in the brain.
In this study, they looked at the effects of cooked meat versus raw meat.
And they looked at meat with fat and meat without fat.
They found that cooked meat with fat often releases more iron.
This may be why some studies have shown cured meats like sausages and salami have worse effects than uncured meats.
It’s really hard to say.
But what’s easy to see is that iron can build up to toxic levels as men get older.
There are also some things that can help you reduce iron absorption.
In oil emulsion and cooked-meat homogenates, ferrous iron and hemoglobin had strong prooxidant effects, but ferritin became pro-oxidant only when ascorbate was present.
Ascorbate is vitamin C and you don’t want to eat vitamin C and iron at the same time.
Vitamin C can accelerate the absorption of iron in the gut from 7 to 10 times.
So if you’re going to eat red meat, it’s important to avoid eating fruits that contain vitamin C or supplemental C.
I think red meat can be healthy, but I also think that it’s important to be prudent and minimize the absorption of dietary iron.
Whenever I have red meat, I drink plenty of coffee.
Coffee inhibits the absorption of iron.
Plus, I also take aspirin quite frequently, as aspirin lowers iron levels as well.
And I make sure never to consume fresh fruit or orange juice or take vitamin C if I am eating red meat.
Prooxidant effects of ferrous iron, hemoglobin, and ferritin in oil emulsion and cooked-meat homogenates are different from those in raw-meat homogenates