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Iron supplements and eating more very iron rich food like beans and tofu with lemon juice as well as meat occasionally is making me feel very good. It feels just as good as taking T3?
Peat really spoke from a place of privilege. These iron tablets scrounged off the internet really are a gift from god.
I had been taking them for about a month and they didn’t start working until I took copper and molybdenum with them though.
Im going to keep updating on this journey but these mineral supplements might be it. I’ve also been taking boron, selenium, manganese but obviously not too much. I know Dr Peat spoke about vits B1, B3 and a small dose, one dose being therapeutic so I try keep that in mind with some of these minerals…
I might try natural herbs like Sorghum for my iron deficiency next.
Did you get a full iron panel, including ferritin, before you started supplementing? I think it’s wise to know where you stand with iron markers, before starting to supplement, or embarking on an iron lowering strategy, like blood donation. And to continue to monitor markers after the strategy has been implemented
Iron deficiency Anemia does exist, and someone who is chronically low in iron can indeed benefit from taking iron supplements and eating iron rich foods. I would be wary about any sort of iron supplement, however, as they are notorious for causing stomach and GI issues. Also, iron is a strong promoter of bacterial growth, even by completely neutralizing the effects of antibiotics. This was discovered early by E.D. Weinberg, which sent him on a 50 year career focusing on iron (he continued to publish articles long after his retirement, too). Iron supps and the iron used in fortification don’t have any of the protective mechanisms that you would get from plant or animal based foods (like red meat or spinach), so this could cause an overgrowth of bacteria in the gut or something like SIBO pretty easily, much more easily than whole food iron. Ideally, if iron supplements are necessary, I think they should be used short term to get above deficiency level, and then simply use higher iron foods, if possible.
Excess iron is a big problem in the US, which adulterates bread and rice with iron via so called “fortification.” Iron intakes in the US are the highest in recorded history, and maybe all of human history, seeing as a large percentage of that iron come from fortification and supplements. On the opposite end of the spectrum, I found a huge benefit, both in mental and physical energy, from lowering a high iron load in my body to near deficiency.
Peat did write a bit about the dangers of iron, but I only ever saw the one article. Weinberg’s book was much more in depth, as is the website he started, irondisorders.org. Anthony Colpo also wrote some great articles on the dangers of excess iron.
I did get a full blood panel yes. I didn’t take much but you definitely need some.
I tried the thyroid stuff it didn’t help me. Only now the iron is helping.
I do agree about the iron supplement. It did mess up my gut. Next time I will try sorghum tea ON its own as I did both supplements and the tea. Just its a very expensive herb. But it is very good indeed.
This one below makes me wonder about a blood transfusion my late husband got after he was left in the emergency waiting room for 17-hours bleeding out from c.diff. They gave him 3-pints of blood and a brutally strong antibiotic called Vancomycin and then his health really went south and he died three weeks later…
“For about 50 years, it has been known that blood transfusions damage immunity, and excess iron has been suspected to be one of the causes for this. People who regularly donate blood, on the other hand, have often been found to be healthier than non-donors, and healthier than they were before they began donating.” -Ray Peat
Thus one below struck me because a dear friend of mine eats meat heavily and big portions too, grilling every night and he has Parkinson’s, cataracts and lots of age spots.
“Excess iron’s role in infectious diseases is now well established, and many recent studies show that it is involved in degenerative brain diseases, such as Parkinson’s, ALS (Lou Gehrig’s disease), Huntington’s chorea, and Alzheimer’s disease. Iron is now believed to have a role in skin aging, atherosclerosis, and cataracts of the lenses of the eyes, largely through its formation of the “age pigment.”
During aging, our tissues tend to store an excess of iron. There is a remarkably close association between the amount of iron stored in our tissues and the risk of death
from cancer, heart disease, or from all causes. This relationship between iron and death rate exists even during childhood, but the curve is downward until the age of 12, and then it rises steadily until death. The shape of this curve, representing the
iron burden, is amazingly similar to the curves representing the rate of death in general, and the rate of death from cancer. There is no other relationship in biology that I know of that has this peculiar shape, with its minimum at the age of 12, and its
maximum in old age at the time of death.” -Ray PeatI have been looking at the pro metabolic effect of eugenol, the active portion seen in cloves which have been used in Ayrudevic medicine for centuries for everything from a toothaches to fungus. I found that eugenol found in clove oil actually has been effective in combination with Aspirin at reducing lipofuscin, which may be one of the aspects seen in its effectiveness in increasing mitochondrial function. Once again I give kudos to Haidut for this research find. But I wonder @Zack-Vegas if you had any thoughts or experience using this combination as an iron reduction strategy?
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