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Iron

© Elson M. Haas M.D. 
(Excerpted from Staying Healthy with Nutrition:
The Complete Guide to Diet and Nutritional Medicine

Published by Celestial Arts)

(4 of 10)  


Functions: The primary function of iron in the body is the formation of hemoglobin. Iron is the central core of the hemoglobin molecule, which is the essential oxygen-carrying component of the red blood cell (RBC). In combination with protein, iron is carried in the blood to the bone marrow, where, with the help of copper, it forms hemoglobin. The ferritin and transferrin proteins actually hold and transport the iron. Hemoglobin carries the oxygen molecules throughout the body. Red blood cells pick up oxygen from the lungs and distribute it to the rest of the tissues, all of which need oxygen to survive. Iron's ability to change back and forth between its ferrous and ferric forms allows it to hold and release oxygen. Each hemoglobin molecule can carry four oxygen molecules. This large protein molecule makes up approximately 30 percent of the RBCs. Amazingly, there are some 20 trillion RBCs in the average human body (men have more than women), and about 115 million red blood cells are made every minute. As mentioned before, approximately 90 percent of the iron needed to make those cells comes from recycled RBCs that are normally destroyed by the spleen at the end of their 120-day life span.

Myoglobin is similar to hemoglobin in that it is an iron-protein compound that holds oxygen and carries it into the muscles, mainly the skeletal muscles and the heart. It provides our ability to work by increasing oxygen to our muscles with increased activity. Myoglobin also acts as an oxygen reservoir in the muscle cells. So muscle performance actually depends on this function of iron, besides the basic oxygenation by hemoglobin through normal blood circulation.


Foods Most Concentrated in Iron*

Mgs. Iron/100 g.** Edible Food Mgs. Iron/100 g.** Edible Food
100.0kelp3.1walnuts
17.3brewer's yeast3.0dates
16.1blackstrap molasses2.9pork
14.9wheat bran2.7 cooked soybeans
11.2pumpkin seeds2.4pecans
10.5sesame seeds, whole2.3 eggs
9.4wheat germ2.1lentils
8.8beef liver2.1peanuts
7.1sunflower seeds1.9lamb
6.8millet1.9tofu
6.2parsley1.8green peas
6.1clams1.6brown rice
4.7almonds1.6ripe olives
3.9dried prunes1.5 chicken
3.8cashews1.3artichokes
3.7lean beef1.3mung bean sprouts
3.5raisins1.2salmon
3.4Brazil nuts1.1broccoli
3.4Jerusalem artichokes 1.1whole wheat bread
3.3beet greens1.1cauliflower
3.2 Swiss chard


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     Nutritional Medicine Center

Elson M. Haas, MD is founder & Director of the Preventive Medical Center of Marin (since 1984), an Integrated Health Care Facility in San Rafael, CA and author of many books ...more

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