Iron is the most active element in the human system; therefore, it needs to be renewed frequently. Iron-rich blood produces a soft glowing tint of beauty visible just underneath the skin. Iron-rich blood is the source of magnetism (charisma). Notice the waning beauty of the anemic.
What Iron Does in the Body
In plants and animals, iron serves several distinct purposes. Hemoglobin and chlorophyll are essentially identical. Iron is at the center of the hemoglobin molecule, just as magnesium is at the center of the identical chlorophyll molecule. Scientists studying how magnesium is switched for iron once it has been ingested have been unable to determine when the switch is made. This has led several scientists to conclude that no switch is being made at all. Essentially, they are saying that magnesium is somehow turned into iron.
Iron is found in lush green vegetables and plants. Iron from plant sources is best absorbed in presence of vitamin C therefore it is a great idea to use lemons (high in vitamin C and an excellent stimulator of stomach acid) in preference to vinegar in green salads as part of the dressing. However, this does not discount the importance of using apple cider vinegar when desired or needed.
Iron assists the process of respiration. It is iron-rich hemoglobin in the blood that carries oxygen throughout the body. Two-thirds of the iron in the body is found in the blood. (The remaining third is distributed in the marrow of the bones, the liver, and principally in the spleen.)
Iron creates a magnetic current in our body which pass through the walls of veins building and nourishing the very tissues near it.
An iron deficiency creates a low level of oxygenation in the blood. This manifests in the form of light-headedness, weakness, and fatigue, coupled with an intolerance to cold. In relation to this, we must note that sometimes the body will purposefully keep iron levels low to help flush out parasites. This happens many times when one switches from a meat-based diet to a raw-food vegetarian diet. Also, the body takes time to adapt from heme iron sources in meat to non-heme iron sources in plants another reason why transition should occur at an appropriate pace. Even so, studies show that 57% of the meat-eating population is deficient in iron.
What Iron Does in the Body
In plants and animals, iron serves several distinct purposes. Hemoglobin and chlorophyll are essentially identical. Iron is at the center of the hemoglobin molecule, just as magnesium is at the center of the identical chlorophyll molecule. Scientists studying how magnesium is switched for iron once it has been ingested have been unable to determine when the switch is made. This has led several scientists to conclude that no switch is being made at all. Essentially, they are saying that magnesium is somehow turned into iron.
Iron is found in lush green vegetables and plants. Iron from plant sources is best absorbed in presence of vitamin C therefore it is a great idea to use lemons (high in vitamin C and an excellent stimulator of stomach acid) in preference to vinegar in green salads as part of the dressing. However, this does not discount the importance of using apple cider vinegar when desired or needed.
Iron assists the process of respiration. It is iron-rich hemoglobin in the blood that carries oxygen throughout the body. Two-thirds of the iron in the body is found in the blood. (The remaining third is distributed in the marrow of the bones, the liver, and principally in the spleen.)
Iron creates a magnetic current in our body which pass through the walls of veins building and nourishing the very tissues near it.
An iron deficiency creates a low level of oxygenation in the blood. This manifests in the form of light-headedness, weakness, and fatigue, coupled with an intolerance to cold. In relation to this, we must note that sometimes the body will purposefully keep iron levels low to help flush out parasites. This happens many times when one switches from a meat-based diet to a raw-food vegetarian diet. Also, the body takes time to adapt from heme iron sources in meat to non-heme iron sources in plants another reason why transition should occur at an appropriate pace. Even so, studies show that 57% of the meat-eating population is deficient in iron.
No comments:
Post a Comment