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."
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