Iron Toxicity From Food Shows Severe Issues in Health
Toxic iron levels in food are becoming more and more problematic, raising concerns among specialists. High iron toxicity in food is showing to rust the body from the inside, block the body’s ability to function, and cause contamination levels in the body which thwart function.
“The body is going to rust from the inside out if you have too much fortification in the diet with iron. There’s no known excretory pathway for the iron. There’s this common denominator for disease,” says Dr. Ben Edwards, a Functional Medical Doctor with Veritas Medical, in Texas.
Even though America is ranked top for testing and treatment, including testing with MRIs, CAT scans, and intake of prescription drugs, we don’t rank high in health. In fact, Health System Tracker says, “The U.S. has higher rates of medical, medication, and lab errors than comparable countries. Disease burden is higher in the U.S. than in comparable countries. Hospital admissions for preventable diseases are more frequent in the U.S. than in comparable countries. Post-op suture ruptures are more common in the U.S. than in comparable countries.”
Edwards says, “We’re the sickest nation. Autoimmune disease is on the rise. We’re losing our resiliency at a great rate now. It’s normal to be on multiple medications. We spend a whole lot of money, we do a whole lot of stuff and we get the worst outcomes. Nobody’s going to tolerate that, but the health care industry. That system is going to continue to fail. It doesn’t need to be that way. We’ve lost that ancient divine wisdom. It’s just a matter of stressors and what can build your resiliency.”
When we consider the stressors in our lives and remove them, people get better. Stressors include things that do not support the body: smog, pesticides, chemical contamination in the body, and artificial ingredients like fortified iron. Stressors negatively affect natural resiliency.
Iron filings were introduced into our food in the 1940s after a study of pregnant woman showed low iron levels. Pregnant ladies who were anemic were tested and their hemoglobin numbers changed. It has since been found that falling iron levels is a natural process of pregnancy. Edwards says adding iron filings to food, to increase iron content, isn’t resolving anything but instead is adding unidentifiable iron to the body, which it can not excrete.
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“A cell is going to flip into a pro inflammatory state to kill bugs, germs and trauma,” Edwards says. “Stressors come in, cell dangers come on to fight, fight, fight. You need to flip into healing. There’s this natural response. It escalates into oxidative stress. Antioxidant enzymes are a thousand times more powerful than antioxidant food. That free radical, it’s a problem.”
This is were adding iron filings into food comes into play. Dr. Edwards says, “Iron disrupts where you’re turning water into energy, because it takes out biovailable copper. This bioavailable copper is what turns on your exhaust. It’s taking out your carburetor and taking out your air filter. Iron delivers oxygen to your tissue. Eighty percent of your iron is in your blood system. Iron carries the oxygen to the cells. Mostly you need to think structural, like the beams that hold up this building. But it’s highly toxic in the wrong form. Iron has got to be properly chaperoned around the body. If it’s not, it will rust you from the inside out. The amount of iron in your blood does not equal what is in your tissue.”
He goes on to say, “When things are in balance and you throw a bunch of fortified iron in, there’s no known excretory system for it. You need 25 mg of iron a day to replace the red blood cells. That iron that’s in it, when that red blood cell dies, the body recycles 24 of the required 25 mg, so you need about a milligram a day. Unfortunately iron fortified food, like Cheerios, has 17.04 mg per cup, and who has one cup of cheerios?”
It’s even worse when considering what babies are ingesting. Dr. Edwards says, “These infant cereals are fortified with a metallic iron powder. That’s iron filings in baby food.”
The body is infinitely wise. It can identify what it needs, how to use it, and the co-factors needed to properly absorb nutrients. This happens naturally, but when synthetic ingredients are ingested, the process can’t happen in the same way. Dr. Edwards says, “When you’re low in iron, your intestines has this intelligence to absorb more. They did a study on this cereal, it increases inflammation. When there’s too much iron, you get all these diseases. The oxygen free radical cascade is going to ensue.”
Accumulation of iron has been associated with disorders of the central nervous system. Neuropathology reports finding iron deposits in body systems such as concentrated amounts in macrophages, as well as in cells in the brain and spinal cord. They say, “Superficial siderosis of the central nervous system is an unusual disorder in which iron is deposited around involved structures in the brain, spinal cord, and some cranial nerves.”
Many people suffer from low iron levels. Symptoms such as exhaustion, poor muscle strength, pale skin color, shortness of breath, heart palpitations, dizziness, headaches, dry hair, hair that breaks easily, swelling in the mouth, brittle nails, spoon shaped nails, and dysfunction in the body reflect low iron levels. Dr. Edwards say, “Iron deficiency causes anemia but excess iron can be a risk for carcinogenics. When you have excess iron, you need copper to make the water, to make the energy. When you don’t have it, you’re going to get excess inflammation. This is the loss of resilience.”
He says whole food supplementation is key. Supplemental iron, from iron filings is not how the body absorbs nutrition. If iron is high, he says you can get the iron out by donating blood. He says retinal is importance to iron use. Retinal is vitamin A. Dr. Edwards says, “Get the cod liver oil in,” but also says to eat fish heads.
The Indians knew this and prized fish heads. They built a fishing weir in their streams regularly. A weir is where they stacked rocks in the stream in the shape of a V, with a small opening at the tip of the V. They would then go upstream, get in the water and walk downstream while splashing, forcing the fish down into the weir where they caught the fish. They knew what we have recently “discovered”, the highest form of vitamin A exists in the tissue behind the eyeballs in the fish head. They used this regularly for headaches and vision issues. Click here to learn more.
*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, CGP, D.PSc. who sees clients in Rossville, Georgia. She is a Board Certified Naturopathic Doctor, through The American Naturopathic Medical Association and works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Wise Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows, television shows and writes for Nourishing Plot. She serves on the GAPS Board of Directors and has recently been named “The GAPS Expert” by Dr. Natasha and will serve teaching other Certified GAPS Practitioners proper use of the GAPS protocol. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia, through food, she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. becky.nourishingplot@hotmail.com
“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.
