What do you think about Don's new post about the negative effects of iron?
A few excerpts:
In The Iron Factor of Aging, Francesco S. Facchini discusses the relationship between iron and chronic diseases at length. After a thorough review of the evidence linking iron to inflammation, disease, and aging, he notes that when we look at modern nations, people who have diets with a lower iron availability also have lower rates of chronic inflammatory, autoimmune, and degenerative diseases. These include the Mediterranean and Asian nations where tea, wine, cheese, legumes, vegetables, and fruits provide the 'antinutrients' reducing iron availability, and people either consume less red meat and more white meat (fish and poultry, lower in iron) or nearly vegetarian diets.
[...] In general, in modernized nations, women have a greater life expectancy than men. This means women age more slowly, and this may occur because women lose iron every month, resulting in a lower iron status, and a lower level of hydroxyl radical formation.
[...] Men can reduce their iron stores by regularly consuming 'antinutrients' and giving blood.
I agree completely and give blood fairly often to reduce my iron levels. Also am considering taking an IP6 supplement too.
You should also check out this thread http://paleohacks.com/questions/34678/blood-donations#axzz1ZTXlEI87
there is a great answer from the quilt
"Epidemiological data thus show a suggestive association between dietary heme and risk of colon cancer. The analysis of experimental studies in rats with chemically-induced colon cancer showed that dietary hemoglobin and red meat consistently promote aberrant crypt foci, a putative precancer lesion. The mechanism is not known, but heme iron has a catalytic effect on (i) the endogenous formation of carcinogenic N-nitroso compounds and (ii) the formation of cytotoxic and genotoxic aldehydes by lipoperoxidation. A review of evidence supporting these hypotheses suggests that both pathways are involved in heme iron toxicity."
"Moreover, our studies show that beef meat and cured pork meat promote colon carcinogenesis in rats. The major promoter in meat is heme iron, via N-nitrosation or fat peroxidation. Dietary additives can suppress the toxic effects of heme iron."