LONGECITY

I seem to recall reading that Iron contained in whole grains or if you will, from non-animal source is not as readily absorbed as meat iron--is this correct ?

I'm asking as I've been including much whole grain cereals in my diet recently.

Thanks

The iron in meat is Fe2+ which is very well absorbed by the body, the iron in vegetables is Fe3+ which has to be converted in Fe2+ before it can be absorbed. The conversion of Fe3+ in Fe2+ happens in an acid environment.

Something that I have posted in a previous topic.
http://www.imminst.o...81&st=0&hl=iron

Whole grains also contain small amounts of IP6. This is a chelator for iron but the amounts are small and difficult to get from the grains.

Click HERE to rent this advertising spot for NUTRITION to support LongeCity (this will replace the google ad above).

So I should supplement IP6, as I find that whole grains do contain much Iron. Thanks for your explanation s123, that was helpful.

[quote]So I should supplement IP6, as I find that whole grains do contain much Iron./QUOTE]

If you are worried about excess iron, why not just regularly donate blood?