IRON OVERLOAD

The human body needs a steady supply of iron, but only in tiny amount - about 10mg to 15mg a day for healthy adults. In fact, hemochromatosis, the most common form of iron overload disease, can cause irreversible  heart and liver damage.
   The body can utilize two type of iron - heme, which comes from animal sources, and nonheme, which comes from plants. The body absorbs 20 to 30 percent of heme iron, compared with 5 to 10 percent of nonheme. When the body's iron reserves are low, the absorption of nonheme iron increase. Consuming iron-rich plant foods with meat or with good sources of vitamin C boost nonheme iron absorption. By the same token, substances-for example, tea,bran,and the oxalates found in spinach and kale-decrease the body's absorption.

LIMIT

• Organ meats and iron-fortified foods.

AVOID

• Iron supplements 
• Alcohol, if there is liver damage.
• High dozes of vitamin C

CAUTION

Cut down on these iron-rich food sources if you are genetically predisposed to storing extra iron:

• Oysters
• Liver
• Lean red meat, especially beef
• Iron-enriched cereals
• Dried beans and whole grains
• Eggs, especially yolks
• Dark green leafy vegetables