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Medical Forum / General / General / December 2005Food Fortification / Pandemics
This article shows the elevated iron levels lead to the proliferation of the pathogen in the host. Elevated iron levels are achieved ONLY by meat eating .. The human can control ALL forms of iron .. BUT .. heme iron . All pathogens require .. iron .. .. <<anip>> a full blown proliferation of the mycobacteria population can be activated as soon as the levels of free iron are elevated within the host tissues <<anip>> 1: Med Hypotheses. 2005 Nov 29; [Epub ahead of print] Links Anti-lactoferrin toxicity and elevated iron: The environmental prerequisites which activate susceptibility to tuberculosis infection? Purdey M. High Barn Farm, Elworthy, Taunton, Somerset TA4 3PX, UK. The maintenance and multiplication of Mycobacteria tuberculosis (TB) and many other species of parasitic pathogen are dependent to varying, largely unidentified degrees upon a source of free iron within the host tissues. To combat these infections, the mammalian biosystem expresses an iron binding exocrine protein, lactoferrin, which scavenges and competes for free iron, thereby starving the parasite of its vital iron supply. TB mycobacteria are naturally endemic in the external environment, and once a latent, low level TB infection is established within the host tissues, a full blown proliferation of the mycobacteria population can be activated as soon as the levels of free iron are elevated within the host tissues. The increase in iron can be induced by several environmental and/or eco-genetic prerequisites that operate either singly or in a synergistic combination; factors such as iron rich water/foods, increased iron uptake/retention in the host tissues or an environmental/genetic induced reduction in the turn over of iron binding lactoferrin mediated immune defence against TB. Susceptibility to the full blown proliferation of TB pathogenesis is markedly increased as a result. This paper proposes that the recent dramatic increase in the incidence of bovine/badger TB across the UK can be correlated to the overall increase in acidification of the agricultural ecosystem, which, in turn, has induced a substantial elevation of soluble iron within the farm foodchain, thereby exacerbating susceptibility to TB infection within any mammalian species that is dependent upon these high iron ecosystems. The problem is further compounded by the routine use of 'anti-lactoferrin' levamisole based cattle wormers, which 'sensitise' the levamisole's target receptors, thereby down regulating the secretion of the iron binding lactoferrin molecule, which causes a reduction in the host's main line of defence against TB infection. PMID: 16324801 [PubMed - as supplied by publisher] -------------------------------------------------------------------------------- Who loves ya. Tom Jesus Was A Vegetarian! http://jesuswasavegetarian.7h.com Man Is A Herbivore! http://pages.ivillage.com/ironjustice/manisaherbivore DEAD PEOPLE WALKING http://pages.ivillage.com/ironjustice/deadpeoplewalking "To combat these infections, the mammalian biosystem expresses an iron binding exocrine protein, lactoferrin, which scavenges and competes for free iron, thereby starving the parasite of its vital iron supply." The article speaks of situations where iron levels are at max for genetic and other reasons, this doesn't happen because someone eats some moderate amounts of meat. It is the min, opt, and max level of intake question again and how it is balanced by the above process in the body.. This snip explains the DIFFERENCE between blood / heme iron and iron from plants / non-heme iron . The blood iron is absorbed and upregulates the absorption of iron .. WHETHER NEEDED OR .. not .. therefore leading to increased iron STORES and again as evidenced .. plant iron is NOT absorbed when not .. required. http://www.diagnose-me.com/cond/C1667.html Heme iron (iron from meat myoglobin) is 10 times more easily absorbed than elemental iron, or iron from non-meat sources. It has been well established that better iron absorption occurs from both plant and animal sources when vitamin C is taken at the same time, whether from foods or as a supplement. 75mg of vitamin C in a meal will cause about a six-fold increase in the absorption of heme iron. It appears that vitamin C enhances non-heme iron absorption in individuals with low iron status, but does not increase iron status unnecessarily in iron-replete individuals. [Effect of ascorbic acid on iron absorption from different types of meals. Hum Nutr: Appl Nutr,1986 40A: pp.97-113] Who loves ya. Tom Jesus Was A Vegetarian! http://jesuswasavegetarian.7h.com Man Is A Herbivore! http://pages.ivillage.com/ironjustice/manisaherbivore DEAD PEOPLE WALKING http://pages.ivillage.com/ironjustice/deadpeoplewalking We downregulate the absorption of wheat / plant iron but NOT ..meat / heme iron. http://tinyurl.com/b8nap We found that healthy individuals absorbed about 16x more iron from the hamburger meal than the wheat muffin meal Also, we concluded that heme iron is more bioavailable than nonheme iron at least partially because of its much higher initial uptake by the intestinal cell and that the initial uptake into the intestinal cell is an important step in the regulation of iron absorption. http://tinyurl.com/akgo7 Healthy individuals adapted to decrease their efficiency of nonheme, but not heme, Who loves ya. Tom Jesus Was A Vegetarian! http://jesuswasavegetarian.7h.com Man Is A Herbivore! http://pages.ivillage.com/ironjustice/manisaherbivore DEAD PEOPLE WALKING http://pages.ivillage.com/ironjustice/deadpeoplewalking |
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