We’re taught that iron is good for our bodies. It’s used in the production for fresh blood cells and helps our bodies regulate temperature and muscle tissue. Iron is also an important part proper neurological function and numerous other biological processes. But dietary iron can be a double-edged sword. While certain forms of the dietary mineral are essential to our health, others can cause irreversible damage to some of the same bodily systems they’re meant to enhance.
According to Dr. Douglas Kell, esteemed professor of Bioanalytical Science at the University of Manchester and Chief Executive of the UK Biotechnology and Biological Sciences Research Council (BBSRC), warding off these various debilitating illnesses may be cause by renegade iron in the body. And preventing them may be as simple as eating the right fruits or drinking a little more tea.
The Unseen Connection Between Iron & Degenerative Disease
Neurological conditions, such as Alzheimer’s, Parkinson’s and Multiple Sclerosis, slowly destroy the lives of hundreds of thousands of older people every year. In their own unique way, each of them erodes delicate brain and nervous system tissue leaving sufferers increasingly unable to mentally and physically function.
In research recently published in the medical journal, Archives of Toxicology, Professor Kell outlines his novel discovery into the connection between these seemingly unrelated conditions and a specific class of toxin produced by an excess of poorly-bonded iron in the body.
His findings suggest that these toxins, collectively known as hydroxyl radicals, are able to induce the “large-scale cellular death and destruction” that is frequently associated with many common forms of degenerative neurological disease.
Foods to Protect Your Brain & Nervous System
Nutrients that are abundant in darkly colored fruits and vegetables, as well as green tea, appear to naturally bind loose iron molecules through a process known as chelation, making them safe for the body to properly utilize.
Blueberries and purple-colored fruit, such as plums and grapes, are excellent sources of these iron-binding agents. Other brightly colored fruits are also believed to contain varying amounts of these nutrients, although often in smaller concentrations than specifically blue and purple fruits.
If these foods truly do hold the natural secret to warding off even a handful of the degenerative diseases that plague growing elderly populations, their use could dramatically boost productivity and overall quality during the final years of live.
Besides purple fruits, green tea is another excellent source of the beneficial chelators, as well as many other health benefits.