Iron is a key vitality mineral, along with oxygen.
It works in combination with oxygen. Without iron we cannot draw oxygen into the hemoglobin.
Together with oxygen, iron in the human body builds vitality, magnetism, and optimism.
Iron improves circulation, digestion, elimination, perspiration, and tissue oxidation.
It also acts to build the immune system against colds.
A significant disease of iron excess is hemochro-matosis, which has particular life-threatening symptoms that result as iron builds up in the critical tissues of the heart, brain, and liver.
Hemochromatosis can be lethal if it is not diagnosed appropriately.
It is the result of a gene defect.
Signs of iron deficiency, which occur more in women when menstruating, as well as in seniors, include depression and melancholy, poor oxygenation, low vital force in the nervous system and brain, susceptibility to colds, low blood pressure, anemia, poor mental functioning, poor memory, and poor speech.
Close to 57 percent of meat eaters are deficient in iron.10 Vitamin C, particularly a complete vitamin C, amplifies the assimilation of iron.
Vitamin C in fruits and vegetables naturally amplifies iron absorption.
This may explain why vegetarians have less iron deficiency than meat eaters.
The foods richest in iron are dulse, kelp, Irish moss, black cherries, greens, blackberries, raisins, and spinach.
Perhaps the most potent iron food, however, is chlorophyll.
Researchers have found that when people are anemic, high amounts of chlorophyll treats their anemia.
This may be because the structure of the magnesium in chlorophyll is exactly the same as the hemoglobin, only that there is iron instead of magnesium.
The author theorizes that there is a biochemical transmutation, via Dr. Kervan’s enzymatic transmutation theory, in which manganese is converted to iron.
The total amount of iron in the human body is about 3.25 grams.
Iron is absorbed in the duodenum, or small intestine, and after that the hydrochloric acid in the stomach combines with iron to form iron chloride.
Apparently iron is more readily assimilated from live fruit and vegetable juices than from solid foods.
The iron from the juices is held in the duodenum long enough for it to be absorbed, whereas the
iron in solid foods sometimes passes through the duodenum before iron can be absorbed out of it.
In addition to the hemoglobin, iron is found in gastric juices, lymph, bile, eye pigment, hair, and skin.
A diet rich in iron, sulfur, potassium, calcium, and phosphorous supplies the minerals that can activate the biologically altered brain and bring it back to normal.
People who are low in iron look pale, dry, and anything but healthy.
If there is a sufficient iron in the system, there’s a glow, a kind of an iron-rich blood glow to the system. There is also an increase in energy and vitality that is associated with enhanced beauty and magnetism.
Iron, of course, is in magnets, so it creates a certain magnetism.
David Wolfe, in Eating for Beauty, lists it as a beauty mineral.11
Iron is a very important cofactor in many types of enzymes and is associated with good mental cognition and functioning.
Water-soluble iron, in ionic form, tends to increase vitality and general well-being, enhances resistance to infections, and stimulates energy and stamina.
