To quote Doreen T...

"In Protein Power Lifeplan (pub. 2000), the Drs. Eades devote an entire Chapter to this subject, and describe iron as a double-edged sword. On the one hand, it's a vital component of hemoglobin, the oxygen carrying molecule in our red-blood cells. On the other hand, because it binds so readily with oxygen, it has the potential to become an "oxidant" or "free radical" in our bodies, and can cause considerable damage.

They use the words "potential" and "may cause" a lot (as opposed to "definitely will"). That's because in a normal, healthy individual .. our body organs and tissues are designed to balance and deal with oxidants and free radicals in an efficient manner. The problems arise when other pathologies develop, such as diabetes and heart disease. Then the body becomes less efficient, and iron can accumulate in the tissues, and then problems begin.

In general, pre-menopausal women have no need for concern as the monthly losses will balance things out; in fact the old wisdom is still true that women need to make effort to ensure adequate iron INTAKE to avoid anemia. I can attest to this on a personal level ... my sister-in-law is trying to diet and get "healthy" following a lowFAT diet (meanwhile, her husband, my brother .. is lowCARBing .. ) Anyway, she cut out red meat completely for months ... and ate mostly dry toast, pasta with plain tomato sauce - no meat or cheese ... etc, etc .... She collapsed on the floor in a heap ... required transfusions and surgery, she was so anemic. The lack of iron and protein caused her periods to become so HEAVY.

So yes, if you're a man, or post-menopause woman, and believe you are developing Syndrome X - insulin resistance problems such as Type 2 diabetes, heart disease, atherosclerosis, high cholesterol and triglycerides. etc...... then get yourself to a doctor and have things checked out. There's a blood test called "serum ferritin" which can be done to determine if excess iron is a problem for you. Don't diagnose yourself, because LACK of iron can be just as dangerous.

As an aside, vitamin C enhances the uptake of iron to make hemoglobin. Meaning the iron is utilised, not stored in the tissues. Vitamin C is also an antioxidant ... ... Might be a good idea when you consume an iron-rich food such as red meat, to also have a source of vitamin C, such as broccoli, red and green peppers or a few slices of tomato."

http://forum.lowcarber.org/showthre...ades#post633645

Natural Factors has a multi-vitamin with no iron.

Karen