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Prioritizing plant-based sources of iron may be more effective than giving blood at reducing the risk of potentially “ferrotoxic” (iron-related) diseases such as cancer and diabetes.
Fennel seeds can work as effectively as drugs like ibuprofen for painful periods, and an eighth of a teaspoon of ginger powder three times a day can cut menstrual bleeding in half.
Heme iron, the type found predominantly in blood and muscle, is absorbed better than the non-heme iron that predominates in plants, but may increase the risk of cancer, stroke, heart disease, and metabolic syndrome.
After a formal evaluation to rule out celiac disease, those who suspect they might have gluten sensitivity should first try improving their diet and then have other causes excluded before going on a gluten-free diet, since as many as 1 in 3 people who avoid gluten for symptom control end up having a different disease altogether.
The cardiovascular benefits of plant-based diets may be severely undermined by vitamin B12 deficiency.
Iron is a double-edged sword. If we don’t absorb enough, we risk anemia; but if absorb too much, we may increase our risk of cancer, heart disease, and a number of inflammatory conditions. Because the human body has no mechanism to rid itself of excess iron, one should choose plant-based (non-heme) sources, over which our body has some control.
Indian gooseberries (amla), an important plant in Ayurvedic medicine, may have anticancer properties, as well as cough-, fever-, pain-, stress-, and diarrhea-suppressing effects.
Advanced glycation end products (AGEs) in our diet are thought to accelerate the aging process.
An argument that non-anemic women should choose plant-based sources of iron, and not supplement during pregnancy.
A question as to whether cancer and Alzheimer’s disease can be considered “ferrotoxic” diseases.
