The Medical Advisor

Iron is necessary for life as it is essential to transfer oxygen into your tissues. Hemoglobin, the protein in your red blood cells that contains iron at its core, reversibly binds to oxygen and supplies your tissues with it. Without proper oxygenation, your cells quickly start dying. Iron is also a key component of various proteins and enzymes, and is involved in energy production, immune function, metabolism and endocrine function. For these reasons, low iron (anemia) can cause significant health problems. However, what many don't realize is that excess iron is actually more common than iron deficiency , and iron overload can be even more problematic. Because your body has a limited capacity to excrete iron, it can easily build up in organs like your liver, heart and pancreas. This is dangerous because iron is a potent oxidizer that can damage your tissues and contribute to a variety of health problems, including but not limited to: Cirrhosis

By Dr Joseph Mercola Some people claim they feel better when they take iron supplements, but the effects are short-lived and can be deceptive because the issue usually isn’t a deficiency in iron. Rather, this mineral that allows for proper iron recycling and the function of over 300 genes may be in short supply instead. Here, I interview  repeat guest Morley Robbins , MBA, CHC, 1  founder of the Magnesium Advocacy Group and author of “ Cu-RE Your Fatigue: The Root Cause and How to Fix It on Your Own .” While  we’ve discussed the topic of iron and copper before , the percentage of doctors and natural medical clinicians who understand his work is probably about 1% or less, so it’s well worth revisiting. Besides, it’s near-impossible to learn this information in a single interview without repeated review of these vital principles. Iron is often viewed as a universal panacea that most need more of, but nothing could be further from the truth. The reality is that almost

The Food and Drug Administration’s drive toward salt substitutes, aimed at reducing dietary sodium, faces mounting skepticism from top health experts. Salt has been in the FDA’s crosshairs for some time. Since October 2021, the  federal agency has notably urged  restaurants and food manufacturers to take voluntary measures to reduce salt use, targeting reductions in sodium across more than 160 food categories. The FDA is advocating for a transition from traditional salt to potential lower-sodium alternatives, a notable deviation from prior guidelines, as outlined in its  proposal , “Use of Salt Substitutes to Reduce the Sodium Content in Standardized Foods.” FDA’s Salt Swap Initiative The FDA is currently revising the “ standards of identity ”—essentially the official blueprints that determine the ingredients and processes required for a product to bear a specific label, such as “bread” or “mayonnaise.” With these updates, the agency proposes that certain foods can now include “safe an