Date:   5/5/2011 7:15:33 PM ( 13 y ago)
Hits:   3,207
URL:   https://www.curezone.org/forums/fm.asp?i=1808325

 Hv, seems beets are getting a bad mark (what am I missing???)…for example… look to compare: 1cup of raw beets (iron-6%) ; 1cup of CA raw Avocados (iron 8%), a major bench mark of raw foods by some; 1 baked potato with skin (iron 18%).

The whole thing is not about beets, it is about ingesting too much iron.  I don't care what the source is, too much iron is dangerous.

When talking about iron sources though there are other factors than simply the iron content.  High vitamin C content will increase iron absorption, while calcium, oxalates, tannins and phytates will inhibit absorption.

My post -about beets- was more directed at the unbelievable uptake of oxygen from eating beets. Now, as I research…the numbers ***around iron percentages *** aren’t ‘figuring’ as I anticipated with our foods or foods I select to eat.

And.. I guess we should…also… talk-add… investigate around iron… *IP6, phytic acid, or phytate*** as the subject has been talked-discussed in this forum and around CZland for many years.

Yes, phytic acid will bind free iron helping to protect the body.  But this is found in seeds, such as soybeans, rice, wheat, oats, etc.  Here is some more on phytic acid:

http://curezone.org/forums/fm.asp?i=1542754#i

http://curezone.org/forums/fm.asp?i=1626045#i

http://curezone.org/forums/fm.asp?i=1474016#i

 

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