Dr. Russell Blaylock, author of The Blaylock Wellness Report newsletter, is a nationally recognized board-certified neurosurgeon, health practitioner, author, and lecturer. He attended the Louisiana State University School of Medicine and completed his internship and neurological residency at the Medical University of South Carolina. For 26 years, practiced neurosurgery in addition to having a nutritional practice. He recently retired from his neurosurgical duties to devote his full attention to nutritional research. Dr. Blaylock has authored four books, Excitotoxins: The Taste That Kills, Health and Nutrition Secrets That Can Save Your Life, Natural Strategies for Cancer Patients, and his most recent work, Cellular and Molecular Biology of Autism Spectrum Disorders. Find out what others are saying about Dr. Blaylock by clicking here.
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Dangers of Iron Toxicity

Thursday, 16 Aug 2012 08:19 AM


As we age, iron accumulates in many tissues, especially the liver and brain. This accumulation is something to be wary of. Too much iron causes inflammation in the body, and that plays a role in cardiovascular disease and neurodegenerative diseases.
Excess iron in our bodies becomes toxic and damages cells and tissues. Luckily, though, iron detoxification can be accomplished through judicious use of flavonoids and a diet high in nutrient-dense vegetables.
Here are some of the better iron chelators (organic chemicals that bind with and remove metals from the body) and nutrients that are known to neutralize iron toxicity:

• Curcumin. This flavonoid extract of the spice turmeric binds iron and acts as a powerful neutralizing supplement for iron toxicity. It is also a very powerful antioxidant, anti-inflammatory, and anticancer compound.

• Quercetin. This is one of the most common flavonoids found in plants, and is a powerful iron chelator. Like curcumin, its absorption is greatly improved if mixed with extra-virgin olive oil.

• Ellagic acid. This flavonoid, extracted from raspberries and pomegranates, has strong anticancer, anti-inflammatory, and antioxidant effects. It also removes iron, although not as well as curcumin and quercetin.

• Hesperidin. Like quercetin, it is found in a wide variety of vegetables and has the same properties. Of special benefit, hesperidin neutralizes a powerful free radical called peroxynitrite.

• Rutin. This flavonoid, which is found in many plants, is a powerful neutralizer of iron.

You can learn even more about the benefits of supplements by reading my special report "Key Vitamins That Save Your Heart, Prevent Cancer and Keep You Living Long."

It is also important to avoid foods that are fortified with high concentrations of iron. Most processed foods are enriched with iron. (For tips on buying safer food, read my special report "How to Avoid Poisonous Foods.")

For more of Dr. Blaylock’s weekly tips, go here to view the archive.










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