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.

How Can I Reduce Elevated Iron Levels?

Tuesday, 16 February 2010 10:33 AM

Question: How can I reduce elevated iron levels?

Dr. Blaylock's Answer:

There are a number of ways to reduce iron levels. A great many flavonoids from vegetables bind iron. They either prevent its absorption, or they prevent it from being toxic if absorbed. These include curcumin, quercetin, ellagic acid, hesperidin, and resveratrol.

R-lipoic acid is a powerful and versatile antioxidant and it binds iron, neutralizing its toxicity.

Vegetables, especially leafy greens, broccoli, cauliflower, and Brussels sprouts, block iron absorption from other foods, such as meat, which is very high in absorbable iron. These iron-blocking substances will not cause iron deficiency anemia, but they prevent excess iron absorption.

The product IP6 (inositol hexaphosphate), developed as an immune stimulant, can lower most iron levels and is quite potent. Take it with meals. My only problem with this product is that you might get too much immune stimulation and you can become iron deficient. It is important to monitor your iron levels regularly.

Oats contain a potent iron binder called phytate, and many cereals contain phytates. If they are eaten with meals, iron cannot be absorbed. Tea when drunk with meals also prevents iron absorption.

Avoid taking vitamin C with meals. Studies show that vitamin C stimulates iron absorption even in the face of a high intake of tea or vegetables. Take vitamin C on an empty stomach.

© HealthDay

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Tuesday, 16 February 2010 10:33 AM
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