Free Iron

Excess free iron feeds endotoxin-producing pathogens. Free iron can wake dormant microbes to restart pathological activity. Green and black tea polyphenols chelate free iron, reducing its availability to pathogens. Extra virgin olive oil polyphenols bind excess free iron and reduce its bioavailability. People with genetic iron overload conditions face substantially elevated risk of heart attacks, strokes, and systemic inflammation. Fortified foods such as cereal, bread, and pasta contain inorganic iron added back after processing.