Susan (Catskills, New York, USA) on 10/30/2008
Warning
Iron is good for the body, but can also lead to serious toxic problems. My mother had always taken iron supplements (she was once tested as low iron even with supplements -- I am the same). Then, she developed cancer and her iron levels became very, very low. The cancer was happily feeding on all the iron she was putting into her system. While one doctor just advised upping her iron more and more to keep iron levels up, a later doctor indicated that the excessive iron contributed to the rapid spread and return of her cancer. Before I knew the dangers of iron overload, I would eat the same iron-rich foods as I made for her, and even popped an iron supplement or two. Bad move. I damaged my heart.
So, please, before engaging in any iron supplement regimen, get another doctor's opinion about YOUR specific needs. And please, don't treat yourself for an iron deficiency without medical advice. Remember, iron is a heavy metal, and many people -- such as I -- have had to have chelation therapy to detox.
May I suggest maple syrup as a alternative choice for iron and nutrients?
I have excerpted the following from two cancer information website.
http://www.cancerproject.org/protective_foods/building_strength/iron.php
"Iron encourages the formation of cancer-causing free radicals. Of course, the body needs a certain amount of iron for healthy blood cells. But beyond this rather small amount, iron becomes a dangerous substance, acting as a catalyst for the formation of free radicals. Because of this, research studies have shown that higher amounts of iron in the blood mean higher cancer risk.,
Once iron is absorbed by the digestive tract, the body stores it. Most of us accumulate much more iron than we need. In spite of the advertising from iron supplement manufacturers, "iron overload" is much more common in America than iron deficiency. The reason is the daily diet of red meats, which contributes much more iron than most people can safely handle over the long run. A diet of grains, vegetables, fruits, and beans, and natural sugars such as maple, provides adequate iron, without the risk of overload."
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http://www.menweb.org/alexiron.htm
"Iron acts as a cancer-promoting agent by two separate yet synergistic mechanisms: 1) by producing "free radicals," and 2) by feeding cancer cells. Iron increases the production of free radicals, and-in fact-the production of free radicals is largely proportionate to the level of iron.4 This means that the more iron there is in the body, the more free radicals will be produced and thus the greater the risk of disease, in this case, cancer. Free radicals are oxygen-containing molecules which damage (oxidize) the DNA of cells. Since DNA controls the activities of the cell, once the DNA is damaged, the cell becomes "out of control." Essentially, all cancer cells are out of control. These cancer cells then replicate and grow rapidly and eventually infiltrate and damage the body's organs.
Additionally, cancer cells consume many nutrients and thereby starve the host. One of the nutrients cancer cells need most is iron. In fact, researchers now think that iron may be a "rate-limiting" nutrient for cancer cell growth.5 This means that the more iron that is available, the more the cancer cells will divide and flourish, and the better chance they have of killing the host. Recent research has shown that people with high levels of iron have an increased risk for cancer."
Replied By Sean (San Diego) on 06/06/2020
Yet, you do not need to be cautious about BSM. It is processed, but in the *opposite* way of other foods. In processed foods, the nutrients are removed and only the macros like the carbs and the calories are left. In short, empty calories.
With BSM, the processing actually removes excess sugar and condenses the nutrients.
BSM doesn't increase iron levels by supplying iron. It's actually not high in iron. 1 steak would have more iron than 20 BSM drinks.
BSM increases iron in the body because it contains fulvic and humic acids. These are present in the soil and the helps plants and animals *absorb and retain* minerals. Thus, BSM makes the iron you take from BSM and other sources stay in your body more effectively.
Replied By Shelley (Trinity County, California) on 01/19/2022
Fruit juice are processed with high heat. All fruit juices are required in the US to be pasteurized. By drinking fruit juice premade, I believe do many Herbalists, Osteopaths, Homeopathic Medical Professionals that a nutrient has not yet been discovered by Science. This nutrient aids our body's ability to absorb the fruit sugars and keeps us from developing Type 2 Diabetes from over use of juices, velivibg they are the healthiest choices. Vitamin C is very important in our absorption of Iron.
I was diagnosed with a Hemoglobin of 2.06 in January of 2018. Every imaginable test was run to discover why I was suffering from such low iron. They immediately gave be blood transfusions. Which weren't working very well. They discovered I have a rare Antibody in Ky blood which is very unusual in a patient who has never had any blood products or transfusions prior. I started accepting the iron after having it specifically made to my bodies requirements. The Drs and Nurses were surprised I was still alive when I came into I the ER. In fact, the added my make to the lowest and highest of a disorders board at Sutter Hospital in Santa Rosa Ca.
I use Black Strap Molasses in my Coffee. Have loved it since I was anemic with my oldest daughter in 1983. It was recommended by my Swedish Educated OB/GYN. I used it in all 5 of my pregnancies.
I also prefer and discovered Oranges instead of orange juice helps overcome cold much quicker. Also, we have been using only Himalayan Pink Salt since 2015 and have not suffered a single cold or flu since then.