A simple way to get rid of iron if you have too much
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Lower iron levels at home — improves rockiness
Iron is a mineral commonly found in food.
We need a little iron but these days many people get too much.
Hemochromatosis is a genetic disease which results in too much iron being absorbed by the gut.
If untreated it causes serious liver damage.
Damage to joints, heart and other organs is also pretty common.
In recent years, medical researchers have become more aware of the other dangers of iron in people without hemochromatosis.
High iron is strongly linked to cancer, dementia, and a long list of other health problems.
Foods have become fortified with iron, increasing iron intake.
The problem is that most of us (and all men) have no natural way to get rid of iron.
To lower iron, you need to have blood drawn regularly.
The other aspect is to eat foods and supplements which prevent iron being absorbed in the first place.
Red grape juice is one food which prevents the absorption of iron.
The cell experiments were carried out at Cornell University in New York. The results were published in The Journal of Agricultural and Food Chemistry.
Plants contain many interesting compounds. Some are known as polyphenols, and these can affect how nutrients are absorbed by the gut.
Fruits and fruit juices contain lots of polyphenols.
“Fruit juices are nutritious and popular drinks for infants and children and are known to contain iron uptake inhibitors (e.g., polyphenols).”
Fruits also contain vitamin C, which increases iron absorption.
So the overall effect on iron can vary with the power of the fruit polyphenols.
This study was designed to see whether certain fruit juices increase or decrease iron absorption by gut cells.
“With these facts taken into account, an in vitro digestion model was developed to compare the effects of apple, pear, white grape, red grape, prune, grapefruit, and orange juices on iron bioavailability.”
The researchers designed an experiment where human gut cells were exposed to the fruit juices.
Then the researchers tested for something called ferritin.
Ferritin is a protein produced by these gut cells. Ferritin picks up any iron it finds and stores it for later use.
More ferritin means more iron will be absorbed.
“Ferritin formation in response to exposure to the digests served as the measure of iron uptake.”
Many of the fruit juices increased iron uptake.
“The pear, apple, grapefruit, orange, and white grape juice significantly increased iron bioavailability.”
If you’re worried about high iron levels then you probably should not drink these juices at the same time as eating high-iron foods like beef or liver.
But red grape juice had the opposite effect.
Red grape juice decreased iron uptake — a lot.
“In contrast, the red grape juice had profound inhibitory effects on iron bioavailability.”
Red grape juice could be used regularly to lower the absorption of dietary iron.
The anti-iron polyphenols in red grape juice overpowered the pro-iron effect of vitamin C.
“These inhibitory effects were likely due to high levels of polyphenols that bind and thereby prevent absorption of soluble iron.”
The effects were so profound that the researchers concluded red grape juice could be used to treat high-iron conditions like hemochromatosis.
“Individuals seeking to limit iron uptake (e.g., hemochromatitics) may be able to utilize red grape as effective inhibitors of iron uptake.”
More and more research is coming forward showing the relationship between high iron and common diseases like cancer.
“Consumers should be aware that the compounds that inhibit iron availability are also linked to anticancer benefits; thus, a dietary balance of the above juices may be optimal.”
Grape juice blocks iron absorption in the gut, but it does not remove iron already in the body.
For existing diseases caused by high-iron, you will need iron removal tactics like phlebotomy.
You should always consult a healthcare practitioner about treating and diagnosing health-related problems.
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