Re: Iron from animal sources tends to ACCUMULATE

From: peterb (caspian9_at_aaahawk.com)
Date: 08/11/04 

Date: 11 Aug 2004 08:15:50 -0700

You make some good points, Harlaching. The poster's statements can
also be repudiated on the basis of their inaccurcy in terms of
biological activity and requirements. ALL minerals accumulate
variably in cells and tissues and organs, purposely in response to
evolved usage, in order to facilitate proper function of the Krebs
cycle (ie., enzyme production, protein handling, energy transfer,
etc.) By contrast, most vitamins must be consumed in more generous
quantities due to the fact they do NOT accumulate, but rather are
spent during metabolic processes. The point is that iron, as with
other minerals, are stored in various bodily tissue in order to
maintain homeostasis and overall health. If the discussion were about
the means by which more iron is stored than needed, the debate would
center on the importance of increasing consumption of green foods, not
a total reliance on poorly-metabolized plant-based iron. To state
that heme-based iron-rich foods are unhealthy simply because some
people eat too much meat is a non sequitur. Indeed, the potential
harm from too much <i>free iron</i> (ie., its unmetabolized and
unstored form), may result from overconsumption of phytic foods and
compromise the health of those who avoid eating meat completely.

The effects of phytic acid are only beneficial when sufficient dietary
heme iron is also being consumed (including the possible use of a
heme-based iron supplement if meat is not acceptable.) In other
words, the aggregate affect of all foods in terms of metabolic
handling is part of the means for achieving good health, and reliance
an ANY food group at the exclusion of another is a means to imbalance.

Peter

"Harlaching" <h2004@noyb.net> wrote in message news:<41197cb8_2@news.cybersurf.net>...
> >"doe" <ironjustice@aol.comdoe> wrote
> > Plant irons are most beneficial to the body because their absorption
> remains
> > safely regulated, whereas iron from animal sources tends to accumulate to
> > levels which increase free radical activity contributing to heart disease,
> > cancer, and the aging process.
>
> Since both, meat-eaters and vegetarians eventually die at
> the same approximate age, there is no advantage to deprive
> the body of one particular nutritious, satisfying, and tasty
> food just to push a specific agenda. Vegetarians also die
> of heart disease, cancer, and of course they also age.
>
> While most people benefit from individual supplementation
> based on genetic requirements, vegetarians frequently require
> extra nutrients that wouldn't need to be supplemented if they
> consumed a conventional, mixed diet.
>
> Iron accumulation is a disease that affects a small percentage
> of the population, so they have to deal with it as needed - just
> like some people are allergic to a number of foods that are well
> tolerated by the rest of society. So why should these foods be
> avoided by everyone? (see Romans 14:2-3)
>
> > --Presented at the National Meeting of the American Chemical Society by
> > Tung-Ching Lee, a food scientist at Rutgers University in New Brunswick,
> N.J.,
> > April 2000. reprinted from Good Medicine, PCRM, August 2000
>
> Presented by the real world, by real people, by real omnivores,
> who have pushed the world population beyond 6 billion people,
> despite all that "iron accumulation." Enjoy your bean sprouts
> and celery sticks, and I enjoy my steak and chicken wings - just
> like Jesus enjoyed His fish and lamb chops.
> Best regards, Harlaching