In late August, I corrected the extreme misinformation in an article by Medical News Today where they blamed heme iron for causing diabetes, when the truth was the complete opposite. On that note, recently, the disinformation shills at Healthline, the owners of Medical News Today, published an article about iron deficiency and how to remedy it. Of course, as usual, they fail to understand simple biology and biochemistry, so let’s take a look at what they had to say, and I’ll straighten it all out along the way.
“Screening for iron deficiency is not routine, which makes it difficult to understand its prevalence. A new study, including data from more than 8,000 adults, brings us closer to an answer.
The researchers show that iron deficiency is more common than expected, affecting 29% of adults.”
First of all, by looking at the actual papers, we can learn that this ‘cross-sectional study’ analyzed data from the National Health and Nutritional Examination Survey (NHANES) from 2017 to 2020. Participants included noninstitutionalized, civilian women and men aged 18 years or older who had available serum ferritin, iron, and unsaturated iron binding capacity measurements. According to the authors, absolute iron deficiency was defined as serum ferritin less than 30 ng/mL regardless of transferrin saturation. Functional iron deficiency was defined as serum ferritin greater than or equal to 30 ng/mL with transferrin saturation less than 20%.
In other words, data was collected from blood samples, one of the most useless measurements that exists, especially considering the poor diet choices of most people.
While low levels of some nutrients can indicate a deficiency, it says nothing about the cause of the current low levels. However, if you display some symptoms associated with a deficiency, we can at least draw the conclusion that you are deficient in that nutrient.
Still, that does not necessarily mean that you get too little of it from your diet, it might as well be that you get too many antinutrients from toxic plant-based foods, that binds to iron, even the iron available in animal-products, and render it useless.
It can also be from consuming carbohydrates, as elevated levels of blood glucose can interfere with a lot of minerals and other nutrients, especially through glycation. In this case, it means that glucose alters the structure of hemoglobin and transferrin through glycation damage, the primary iron-transporting protein in blood, reducing their ability to bind and transport iron.
Also, chronically high levels of blood glucose will damage the liver, altering the function of the cells involved in iron metabolism, such as hepcidin and ferroportin. This may impact the liver’s ability to regulate iron release into the bloodstream.
So, while a blood sample may indicate a problem with “low iron,” it does not tell you what the cause is. However, it’s only possible to develop a deficiency if your diet is poor and based around plants and/or processed foods. In other words, it’s easily remedied by adopting our natural human carnivore diet of animal-based foods that provides highly bioavailable and toxic-free nutrients.
“While iron replacement therapies like iron supplements are generally effective and readily available, well over half of individuals with iron deficiency are not receiving treatment. Only 22–35% of women and 12–18% of men with iron deficiency took iron supplements, the study revealed.”
No, you evil bastards. Iron supplements are extremely harmful and have nothing to do with the bioavailable heme iron only found in animal-based foods. Non-heme iron, as found in all plants and that is used in supplements and to “fortify” foods, is extremely poorly absorbed by the human body (only 5 to 15%,) as it is in the wrong chemically form and thus has to be chelated through enzymatic processes, yielding very little in return. Also, if you have nutrient deficiencies or are in poor health, your ability to convert these non-bioavailable compounds will be even lower. This also means that a lot of non-heme iron will simply sit around in your blood causing damage to cells as it’s not a natural compound in the human body (and thus cannot be used.)
So, never ever take any artificial supplements and never touch any kind of processed food, especially not those who are “fortified,” as in containing added non-recognizable toxins.
Why is iron so important for health?
“Iron is an essential nutrient that plays a wide range of roles in the human body. Perhaps most famously, it is an important component of hemoglobin, which carries oxygen in the blood.”
Yes, it’s vital for hemoglobin and myoglobin, as well as for energy production, generating ATP, mitochondrial function, and it plays a role in the healing process, especially from high blood glucose as it protects against oxidative damage, hence that iron levels can plummet if you consume a lot of toxic and unnecessary carbohydrates, as seen in all retarded vegans and fruitarians — who cannot get real heme iron from their “diet” all while consuming a lot of carbohydrates. Yes, that is retarded!
“For instance, according to the authors of the new study, iron deficiency is also linked to:
- restless leg syndrome
- decreased physical ability
- impaired brain function
- heart failure
- increased risk of death
Experts consider iron deficiency to be a leading contributor to the global disease burden.”
The “global disease burden”? I would say that the hijacked “nutrition science” is the leading contributor to any “modern disease” — the evil and misguided idea to consume anything plant-based and/or processed, especially carbohydrates and seed/vegetable oils. That is the biggest psy-op in our world, the biggest deceit, lie and health hazard. An indoctrination that is almost cutting our life expectancy in half — and nearly not one “truther” dares to touch or research it, although everything is available within physiology, biology, and biochemistry. Pathetic.
I guess I’m one of the few, and I will not stop, as people’s life quality and lifespan is at stake, as well as that of the entire human race as we are slowly getting infertile and destroyed as a species due to the plant-based and processed food agenda.
Iron deficiency: Signs and risk factors
“People who are low in iron may experience signs and symptoms, such as:
- a pale complexion
- fatigue
- trouble breathing, especially after exercise
- weakness
- rapid heartbeat
- headache
- a sore or smooth tongue
- hair loss or brittle nails”
Many of these can also be attributed to other nutrient deficiencies, and I’ve seen all of these and many, many, more in all the ex-vegans I’ve helped to regain their health and life.
“As the new research has shown, iron deficiency is very common, but some people have an increased risk. Risk factors of iron deficiency may include:
- Menstruation
- pregnancy and breastfeeding
- surgery or trauma
- gastrointestinal diseases (i.e., celiac disease)
- peptic ulcer disease
- veganism and vegetarianism”
At least you had the balls to mention the mental disorder diets of veganism and vegetarianism. Remember, plant-based foods only contain the non-bioavailable and toxic ‘non-heme iron.’
“While adequate iron is vital for good health, too much iron can cause problems. So, anyone who believes they may have iron deficiency should consult their doctor before starting supplements.
Excessive iron intake can cause gastrointestinal side effects, or even iron overload, which is called hemochromatosis, explained Yaa Boakye, a registered dietitian nutritionist and nutrition consultant, who was not involved in the study.”
This is half-truth. As with any natural and fully bioavailable nutrient or compound as found in animal-based foods and stored in the exact same chemically form in our tissues, you can never get too much of any of those, including heme-iron. Your body will use and store what it can, and discharge the rest. You can only achieve toxicity from something that is toxic. That is simple biology, biochemistry and also common sense.
However, as for non-heme iron, as found in plants, supplements, and “fortified foods,” this is very true, as only 5 to 15% of it can be converted and the rest will remain in the blood causing cellular damage until filtered out.
And this is also another big fallacy with stupid blood tests. While they can indicate a lack of something, they can not differentiate between real bioavailable iron, as in heme-iron, and non-bioavailable iron, as in non-heme iron. They only show total iron levels. And considering the heme-iron is readily absorbed and non-heme isn’t, most of what will show up on a blood test is indeed non-heme iron.
So, if you go to your retarded doctor and he or she determines that you have an “iron deficiency,” and instead of adding animal-based foods to your diet while removing toxic plant-based foods and lowering your carbohydrates consumption, he or she prescribes some iron supplements.
After a few weeks, your blood tests show a “normal” range of iron and you both think that all is good. Well, it’s certainly not! What that imbecile of a doctor saw on your new blood test was the circulating non-usable, non-heme iron. And guess what, you will probably still be low in iron all while taking a lot of new cellular damage. Congratulations.
How to get more iron in your diet
“The most well-known source of iron is red meat. Iron from animal sources is called heme iron, whereas iron from plants is referred to as non-heme iron. Of the two, heme iron is much easier for the body to absorb.”
Yes, I’ve already covered this in-depth in this article.
“However, too much heme iron may be linked to an increased risk of type 2 diabetes, and red meat consumption — in excess — is also linked to increased disease risk.”
No, you frikkin’ lying scumbags. Again, nothing that is in its natural form, as found in animal-based foods, can hurt your body. It’s chemically impossible. Humans are obligate hyper carnivores, we are made to eat meat you frikkin’ imbeciles. And I already debunked this idiotic “type 2 diabetes” lie in my article, “Backwards Thinking: Heme Iron And Diabetes?”
“As for plant-based sources, Non-heme iron foods include whole grains, dark leafy greens, tofu, nuts and seeds, he told Healthline.”
You’re just too funny (or stupid.) A few minutes ago, you admitted that veganism and vegetarianism contributes to iron deficiency. Actually every single vegan has multiple nutrient deficiencies, especially iron and vitamin B12 deficiency (not to mention the lack of essential animal fats, which will damage your brain, which is obvious by looking at or talking to any vegan.) And now you recommend this toxic, almost non-absorbable non-heme iron? Again, totally retarded.
As I already covered the two variants of iron, we’ll move on.
“Zenker, who was not involved in the research, told Healthline that many products are now fortified with iron, too.”
For f**ks sake! That is toxic and non-usable non-heme iron. Never ever consume anything fortified. I already covered this. Frikkin’ clown!
After this, Healthline mentions cooking by using iron cookware, which of course will leak a little non-heme iron into the food, once again a very bad idea. They also mention coffee, tea, and wine which are really high in antinutrients that block iron. Still, every single plant has these antinutrients in various quantities, blocking all kinds of nutrients while damaging tissues, including your intestine and organs.
Simply avoid all plant-based foods!
The takeaway is simple. If you follow our natural human animal-based diet, preferable carnivore, you can not develop any nutrient deficiencies. It’s impossible. Also, your toxic load from what you eat will be close to zero, relieving a lot of resources for your body to function a lot better.
As for boosting iron, if needed, if you’re pregnant, breastfeeding, lost blood, and so on, the best sources are any fatty red meat, fatty pork or lamb, any organ meat like liver, kidney or heart, most seafood such as tuna, sardines, shellfish, clams, oysters, and mussels, and poultry, such as chicken, duck and turkey, especially the thighs.
If you need help with any kind of health problems or transitioning from your current way of eating to our natural species-appropriate, species-specific way of eating, I’m available for both coaching and consultation.
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