Be well!

JP

I like Bill quite a lot. His IP6 and resveratrol articles are truly excellent. I hope he’ll resume publishing new work in one form or another in the near future.

Be well!

JP

An in vitro study of wheat bran binding capacity for Hg (mercury), Cd (cadmium), and Pb (copper).
Ou S, Gao K, Li Y.
Research Center of Food Science and Technology, Jinan University, Guangzhou 510632, People’s Republic of China.

Water-soluble dietary fiber (WSDF), water-insoluble dietary fiber (WIDF) from wheat bran, and the carboxymethylated product of WIDF (CIDF), all having low contents of protein, ash, and phytic acid (IP6), were evaluated for their scavenging capacity for three heavy metals, Hg, Cd, and Pb.

The results showed that WIDF had higher BC(max) (maximum amount of bound heavy metal ions) and BC(min) values (minimum concentration of heavy metal ions below which the ions cannot be bound by dietary fibers) than WSDF at two pH conditions (pH 2.0 and 7.0).

Carboxymethylation of WIDF improved its binding capacity for heavy metals (increase in BC(max) and decrease in BC(min)). The pH value significantly affected the binding capacity for heavy metals; BC(max) sharply increased and BC(min) sharply decreased for each heavy metal ion for all of the dietary fibers when the pH was raised from 2.0 to 7.0. The binding capacity of dietary fibers for heavy metals was slightly affected by amino acids, calcium, iron, and zinc but significantly affected by copper.

Colon fermentation released part of the heavy metal ions from dietary fibers. From the results it can be concluded that dietary fibers from wheat bran can effectively bind all three tested metal ions to prevent the body from being affected by their toxicity.

Sorry for the delay in my reply. This is the first time I’ve been back online since posting this past blog!

I think your points are excellent – as usual! My personal opinion is that iron is much like LDL cholesterol. It’s perfectly fine (and essential) under normal circumstances. The trouble occurs when they become oxidized. In which case, excess amounts are more problematic.

I think the key is to get enough dietary (and occasionally, supplemental) iron AND to make sure to also include plenty of antioxidants into our daily routine. Just my two cents worth!

Be well!

JP

i think, the more the chinese women adapt to a “sad” the less they consume green tea, green tea is a chelator and catches free iron in the blood. so high consumption decreases iron. another fact may be that they live more modern, what means they became lazier and move less, exercise less. and last of course nutrition style is changing.

in europe they did similar studies. here younger women (in the reproductive age, premenopausal) tend to have very less iron in blood because of poor nutrition (white bread, white noodles, cakes, etc….), they have a lot of deficiencies (vitamin d, e, calcium, magnesium and iron).

in this chinese study – im not shure that the iron is the devil, because a poor diet is always followed by an high oxidative load. iron could be one piece of the puzzle.

some researcher discuss the fact that different sorts of viruses have an great and underestimatet impact in the genesis of cancer. so maybe thats the bridge to iron: viruses need lots of iron to feel good and proliferate fast.

i hope that the variable iron is only a confounding variable because i love the low carb (and higher meat and fish intake) lifestyle

Greetings from the “other side”
Nina K.