Category Archives: Iron

A Note on Beetroot

Posted on February 8, 2015 by Robert Barrington

Spinach (Spinacia oleracea) is known for its deep green and succulent leaves that are often added to salads. Spinach leaves are nutritionally packed full of essential nutrients including magnesium, vitamin C, vitamin B6, vitamin K, folic acid and iron. In … Continue reading →

Posted in Antioxidant, Beetroot (Beets), Betaxanthins), Folate, Iron, Magnesium, Vitamin B, Vitamin C | Comments Off on A Note on Beetroot

How To Improve Non-Haem Iron Absorption

Posted on February 4, 2015 by Robert Barrington

Iron is the most abundant trace mineral in the body with the average person containing roughly 5 mg. Iron is rapidly metabolised and the high turnover of iron results in substantial daily losses explaining the high incidence of iron deficient … Continue reading →

Posted in Digestion and Absorption, Iron, L-cysteine / L-cystine, Pulses / Legumes, Soy, Vitamin C | Comments Off on How To Improve Non-Haem Iron Absorption

Pica in Humans: Remember Dr Joel Wallach from ‘Dead Doctors Don’t Lie’?

Posted on January 9, 2015 by Robert Barrington

Recordings of the now infamous ‘Dead Doctors Don’t Lie’ cassette tape can still be found on the internet. When it was released in the 1990’s it caused quite a stir in the nutrition world. Wallach, a veterinarian by training, highlighted … Continue reading →

Posted in Copper, Iron, Micronutrients, Pica, Trace Minerals, Zinc | Comments Off on Pica in Humans: Remember Dr Joel Wallach from ‘Dead Doctors Don’t Lie’?

Nutritional Recommendations for Vegetarians

Posted on December 16, 2014 by Robert Barrington

Generally vegetarianism can be healthy. Diets high in whole plant foods are known to confer health benefits, although the exact reason for the beneficial health effects of edible plants in not fully understood. Plants contain a number of essential and … Continue reading →

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Iron Supplements And Fibre

Posted on December 11, 2014 by Robert Barrington

Iron deficiency is common, particularly amongst women. In the developing World the population relies largely on plant based iron, whereas in Western nations populations derive more iron from red meat. Evidence suggests that the non-haem iron from plants is not … Continue reading →

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Iron Absorption: Effects of Tea and Coffee

Posted on December 3, 2014 by Robert Barrington

Iron is available in two dietary forms. Haem iron is present in red meat as it comprises part of the haemoglobin and myoglobin molecules and is therefore present in tissues containing blood. Non-haem iron is a storage form or iron … Continue reading →

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Calcium and Vitamin E: The Cured Meat Connection

Posted on November 12, 2014 by Robert Barrington

The association between meat and colorectal cancer is controversial. This controversy stems in large part from studies that show that different types of meat may have very different effects on the risk of carcinogenesis. In particular, the association between meat … Continue reading →

Posted in Calcium, Cancer, Iron, Nitrates / Nitrites, Tocopherols, Vitamin E | Comments Off on Calcium and Vitamin E: The Cured Meat Connection

Do Obese Individuals Have Impaired Catecholamine Metabolism?

Posted on November 6, 2014 by Robert Barrington

The catecholamines adrenaline, noradrenaline and dopamine are produced from the non-essential amino acid L-tyrosine through a series of enzymatic reactions that are controlled by a rate limiting step catalysed by tyrosine hydroxylase. Catecholamines are important neurotransmitters in the brain that … Continue reading →

Posted in Adrenergic System, Catecholamines, Iron, L-tyrosine, Thermic Effect of Food (TEF), Weight Loss | Comments Off on Do Obese Individuals Have Impaired Catecholamine Metabolism?

Iron Absorption

Posted on September 23, 2014 by Robert Barrington
Posted in Digestion and Absorption, Iron | Comments Off on Iron Absorption

Vitamin C: Enhances Iron Absorption

Posted on July 24, 2014 by Robert Barrington

Iron is an important trace mineral required for the synthesis of the haemoglobin molecule in red blood cells and also acts as a cofactor in a number of enzymatic reactions in human metabolism. In this regard dietary sources of iron … Continue reading →

Posted in Iron, Protein | Comments Off on Vitamin C: Enhances Iron Absorption