FOOD WITH IRON
By
Dr. Myles H. Bader

Iron plays an important role in our bodies, especially in building healthy blood and energy production. Hemoglobin, an important component of your red blood cells, which carry oxygen throughout the body, requires iron in its formation. Iron is absorbed by the small intestine with the aide of specialized cells, which receive the iron and transport the iron throughout the body. Vitamin C improves the absorption of iron from plant sources. Be cautious of megadosing vitamin C if you acquire your iron from plant sources as you may overdose on iron.

Other roles of iron in the body

• Assists in the conversion of glucose into usable energy
• Deficiency may cause anemia
• Low levels may affect memory
• Helps keep stress levels lower

Iron deficiency; has also been related to reduction in efficiency of the body to destroy harmful bacteria by T cells and neutrophils (white blood cells).

Sources of iron
      -Prunes                                -Garbanzos
      -Liver (calf)                           -Lentils
      -Beef (lean)                          -Dried Fruit
      -Most Legumes (beans)   -Whole Grain Cereal
      -Ham (lean)                        -Peas
      -Chicken (no skin)             -Wheat Germ (fresh)
      -Spinach (moderation)     -Raisins
      -Cooked Chard                  -Bran
      -Beet Greens                     -Sunflower Seeds
      -Artichoke                           -Blackstrap Molasses
      -Eggs (moderation)          -Prune Juice

Minerals are an essential group of nutrients, which act in the body as control substances and are an important factor in energy production, cell replication, and cellular maintenance systems.

Minerals in general are usually characterized as being either organic (from a living source) or inorganic. Certain organic minerals are available in a pure powder form, while others are too unstable by themselves that they are only available as a mineral salt in combination with another substance.

When we discuss mineral supplementation, however, the terms "organic" or "inorganic"...."natural" or "synthetic," have little meaning. All minerals are "natural" in that they come from the earth. The degree of solubility or ease of absorption is far more important when selecting a mineral supplement.

Minerals do not provide energy; their essential function is in the production of energy from PRO, FAT, and CHOs.
Minerals, helps to synthesize body tissue, enzymes, etc.
Minerals are vital for bone growth and assist in chemical reactions.
Iron recommendations for woman, is 18mg/day.

WHY CHELATED MINERALS

The word “chelate” is derived from the Greek word “chele,” which means, “claw.” Originally, it referred to the clamping down of a crab's claw. Its relationship to chelated minerals refers to the action of one or more amino acids (proteins) attaching and completely surrounding a mineral, with a new complex being formed in this protective coating. The quality of this coating varies from product to product and that old saying, “you get what you pay for,” is very true.

When you ingest a tablet or capsule of a commercially prepared chelated mineral product, the initial environment with which it comes into contact is stomach acid. In the acidic medium of the stomach, poorly coated capsules and tablets may fall completely apart. Capsules disintegrate in about 2 minutes, with tablets lasting about 15 minutes.

The stomach acid then breaks down the chelate coating and ionizes the mineral, allowing it to go free to react with anything, which with it comes into contact. Any chelate that might have been formed around the mineral is now gone. This is why it is essential for chelates to be made from amino acids using milk solids as the protein source, and not amino acids made from inexpensive, incomplete vegetable proteins.

Incomplete vegetable proteins have the tendency to allow the stomach acid to remove and actually tear apart the chelate material. When this occurs, the mineral may reach the intestines, form an insoluble precipitate and be excreted without being absorbed for cellular use.

If, however, a quality chelate coating is applied, the mineral is protected by this pH sensitive coating and reaches the intestines where the coating should dissolve, allowing absorption of the mineral and subsequent utilization by the body. Chelated minerals may therefore be considered safer, mainly because they can be taken in smaller amounts instead of a larger, possibly toxic dose, to achieve the desired level.