Scientists show combination of iron plus saturated fat causes iron to rapidly en

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Scientists show combination of iron plus saturated fat causes iron

to rapidly enter living cells and results in gene mutations and cell

destruction.

 

 

Consumption of iron-rich, fattened meat of concern

 

By Bill Sardi

 

For years researchers have wondered how iron is able to move into

living cells and trigger oxidation, cell dysfunction, DNA mutation

and eventual cell death.

 

The results of a recent study are revealing.

 

When iron is separately added to laboratory cell dishes, or when

saturated fat is added to living cells, little effect is noted.

 

But when

saturated fats and iron are provided to living cells in a combined

manner, iron is able to rapidly enter cells, and cell bodies called

mitochondria, in a destructive manner.

 

Normally iron is bound to proteins as it enters living cells and is

detoxified. But when saturated fats are combined with iron, iron

rapidly

passes through the cell membrane and there is an abrupt increase of

iron into cells that results in toxicity.

 

Living cells have small bodies inside them that perform various

functions.

 

Mitochondria are cell bodies that produce energy. There are a

few hundred mitochondria outside the nucleus of human cells.

Mitochondrial function is measured by how much adenotriphosphate

(ATP)

energy they produce.

 

Examine the chart. Mitochondria in the control group (CTL below)

produce

sufficient amounts of ATP and when the cells are provided iron (Fe

below) or palmitic acid (PA below), a source of saturated fat

commonly

found in palm oil, there is only a slight drop in ATP cell energy.

But

when iron and saturated fats are administered, the ATP cell energy

is

cut in half. This is troublesome because a characteristic of cancer

cells is low ATP levels in the mitochondria. [Free Radical Biology

Medicine, in press, 2005]

 

 

Photo at left of fattened (marbled) red meat, combines iron-rich red

meat with saturated fats. This may explain the elevated levels of

cancer

associated with red meat consumption. Photo at right displays lean

red

meat produced from grass-fed, non-hormonized cattle

( www.blueoxfarms.com ). This meat would be high in iron, but not

saturated fats.

 

This study may explain why North African Bedouins, who have a very

high

saturated fat diet, do not exhibit cholesterol deposits (fatty

streaks)

in their arteries. But when iron supplements are given, the

combination

of the high saturated fat diet plus iron results in rapid clogging

of

arteries.

 

While saturated fat by itself did not increase oxidation or lower

ATP

cell energy levels in this study, the consumption of saturated fats

in

cooking oils, in particular coconut and palm oil, is still of great

concern. After full growth is achieved (around age 18 years), males

accumulate iron in their liver by about 1 milligram per day of life.

A

middle-aged male will have 4000-8000 excess milligrams of iron

stored

compared to a female of the same age. High consumption of saturated

fats

combined with iron deposits in the liver may lead to a condition

called

fatty liver. [Alcohol 30:137-44, 2003] The consumption of cooking

oils

rich in saturated fat also does not appear to be wise.

 

The removal of stored iron from the liver and resolution of fatty

liver

can be safely and effectively accomplished by the use of IP6 rice

bran

extract. [Anticancer Research 19:3695-8, 1999] See further

information

under RICE BRAN CLEANSE at this website.

 

http://www.knowledgeofhealth.com/report.asp?story=Consumption%20of%

20iron%20rich%20fattened%20meat%20of%20concern & catagory=Iron,%

20Chelation

 

 

JoAnn Guest

mrsjo-

www.geocities.com/mrsjoguest/Diets