People are taking too much iron in their diets.
They’re taking fortified supplements, and they’re eating fortified food.
And it’s getting harder to avoid it.
You can’t buy any grain-containing product without getting extra iron “fortification.”
This goes for bread, crackers, cookies, cereal, and any other commercial grain product.
At the same time, the incidence of gut inflammation and digestive disorders such as irritable bowel syndrome is at an all-time high.
And other diseases such as diabetes and prostate inflammation seem infinitely worsened due to this gut inflammation.
That leaves us with big questions.
Does iron fortification in food have anything to do with the alarming increase in these diseases?
And how much iron is in fortified foods?
A bowl of cereal may have 18 mg of iron, some of that is from fortification.
Or a slice of bread may have 1 to 2 mg of added iron.
When you cook a bowl of rice, it may have 1 to 2 mg of iron.
So let’s see if this iron can damage the gut or cause other organs.
This study reinforces the findings of several other studies.
When they gave some iron to mice, the mice experienced gut inflammation and irritable bowel syndrome.
When the researchers took the iron away and put the mice on a very low iron diet, their gut problems went away entirely.
An iron sulfate free diet in combination with systemic iron removal prevents the development of Crohn’s disease.
What’s very interesting is that the iron was found to disrupt the balance of microbes in the mouse gut.
So lowering iron reduced both IBS and inflammation.
The same thing has been shown in human beings.
Iron supplementation seriously damages the gut — especially the bacteria and yeast mix in the gut.
We speculate that an oral iron supplementation may lead to a worsening of intestinal inﬂammation.
There is accumulating evidence in patients with chronic inﬂammation that oral iron supplementation may contribute to inﬂammatory processes and tissue pathology because of the pro-oxidative capacity of iron.
This study is not the only one that shows iron can destroy the gut.
Iron messes with the bacteria and microbes that are so important to your body.
In this study, they found in people that iron supplementation increases inflammation in the gut.
And it can also make you more susceptible to food poisoning and other food-borne diseases.
To put it another way, reducing iron in your diet can help you fight off infection and lower inflammation in your body.
Iron limitation restricts disease pathology upon bacterial infection.
This is why I try to limit consumption of anything with iron added to it.
It seems that the iron that producers add is even worse than iron that is naturally found in foods such as beef, liver, or oysters.
Biologically available iron found in ordinary foods is probably healthier than the chemical iron that they’re adding to food.
I don’t want any additional iron — I always try to get rid of iron.
What helps to get rid of iron is aspirin and also coffee.
Drinking coffee within an hour after a high iron meal can help chelate the iron and prevent the body from absorbing it.
The iron may still wreak some havoc in the gut because we just don’t know if coffee prevents that.
But the coffee does help prevent the iron from being absorbed internally.
Aspirin is a great way to reduce iron levels in the blood also.
Aspirin seems to work in various ways to enhance the removal of iron in the body.
Both aspirin and coffee are my two chief methods of reducing iron.
I also try to eliminate foods that contain iron added to them in the name of “fortification.”
Low dietary iron intake restrains the intestinal inflammatory response and pathology of enteric infection by foodborne bacterial pathogens