3 replies to this topic

[chipdouglas]

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

[s123]

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.

[chipdouglas]

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

[wayside]

[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?