How to avoid the Excessive consumption of iron

Iron (Fe) is an essential element in the diet, but too much can be harmful. Dietary iron intake should be limited in the presence of any condition that causes the body to absorb much too much iron. It stores the excess in the tissues of the heart, pancreas and liver, and even in the skin, where it builds up and can cause damage. hemochromatosis is one of these conditions, and it is hereditary. It affects whites than blacks or Asians and is two times more likely to affect men and women. Iron overload can also be an external cause, such as blood transfusions as therapy for other conditions of blood such as thalassaemia and sickle cell disease. If the reduction of iron in the diet is not sufficient, to other therapies, such as donation of regular blood or Chelation bleeding and iron are available.Difficulty: moderately Easy1

Choose white meat more often red - red meat is rich in iron. Red meat includes beef, venison, lamb/sheep and Guinea fowl of dark-meat, as the goose and duck. White meat includes chicken, pork, veal and fish.

2

Avoid offal, such as the liver, kidneys and heart, because they are rich in iron.

3

Drink tea and coffee with iron-rich foods. The tannin in these can reduce the absorption of iron by more than 60 per cent. Chocolate also inhibits the absorption of iron.

4

Learn what foods enhance iron absorption, and do not eat these in a meal with a high source of iron. They include alcohol, sugar and foods rich in vitamin c such as strawberries, citrus fruits, tomatoes and vegetables with leaves dark green. Have a potato oven, a lettuce and tomato and strawberry shortcake with chicken salad with a steak. Eating spinach with fish instead of lamb chops. Enjoy grilled pork ribs with beer, but not with the breast of beef.

5

Do not use cast iron cookware. Food cooked in cast glass absorb iron from the stove and can contain up to two times more iron as if they were cooked in a non-reactive pan.

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