Heavy Metals

Heavy Metals

IRON is a vital nutrient that is incorporated into hemoglobin in our red blood cells to transport essential oxygen in our circulatory system. Although iron deficiency is commonly believed to be widespread, it is, in fact, rare. More commonly, issues arise from malfunctioning iron metabolism due to missing mineral cofactors. Often, the body accumulates iron in the wrong places, evident in low iron transferrin saturation and high ferritin levels in blood work. Blood tests cannot accurately reveal the extent of iron in organ tissues, where it can cause significant harm. This can be alleviated by regulating iron and preventing it from being in a dangerous unbound form. The master regulator that can save us from this is a trace mineral and its name is copper. 

Copper has the ability to mount iron into the transferrin carrier protein via ceruloplasmin, coppers carrier protein. Copper also heads to the bone marrow where hemoglobin is made to incorporate iron into the red blood cell. It also helps regulate iron absorption into enterocytes by Heme Carrier Protein 1. Magnesium, along with copper, aids in iron regulation, working synergistically with zinc and selenium to excrete excess heavy metals, including iron via the action of liver made carrier protein metallothionein. Excess iron can impair copper's metabolism and function in the body.

While iron-rich foods like red meat are beneficial, they can pose pitfalls for those with disrupted iron metabolism, especially in males who don't regularly lose blood. 

Iron supplementation is not an effective way to improve iron circulation in the body therefore it should be completely avoided. During the second and third trimesters of pregnancy, red meat can provide abundant bioavailable iron, eliminating the need for supplementation. It's also wise to steer clear of foods fortified with inorganic ferrous iron, which is toxic to human metabolism. This includes cereals, grains, bread, tofu, plant-based milk, granola bars, crackers, and plant-based "meat." Some juices, like orange juice, can also be fortified with iron. Solve trace mineral deficiencies that are causing iron dysregulation in the first place and consume a diet of abundance rather than supplementing with iron.

Part of the reason for the attraction to vegetarianism is that red meat naturally high in heme iron can cause feelings of ill health when consumed and this is most likely a sign that iron metabolism is shut down due to low ceruloplasmin that bacteria, parasites and fungi are feasting on the unbound iron that is in circulation. In this state it can also come into contact with reactive oxygen species creating very damaging hydroxyl radicals. If this is the case, inflammation and joint pain may result after ingesting red meat or high iron foods. 

Since a large portion of our agricultural soils have been depleted of trace minerals for decades, we may only be starting to see the most serious ramifications of this now. When we have been deficient in trace minerals for years this results in an accumulation of heavy metals, fat soluble vitamin a and other toxins suppressing our energy metabolism. When we do finally introduce required trace minerals in this state the stability of our cells and mood may be at risk. Turning on systems that have been suppressed for many years will likely come with side effects. I recommend a slow and gradual introduction of trace minerals so that side effects can be kept to a minimum.

MERCURY is the second most toxic element on the periodic table. Large farmed fish, as well as large ocean fish, can bioaccumulate mercury and PFAS (polyfluoroalkyl substances) from poor-quality fish feed pellets. 

Common foods with mercury ranked in mcg/100g:

1. King Mackerel:                                                         73.0 mcg

2. Tuna (Bigeye):                                                           68.9 mcg

3. Spanish Mackerel:                                                 45.4 mcg

4. Halibut:                                                                        24.1 mcg

5. Trout (Lake and Rainbow):                       10 to 50 mcg

6. Canned Cod Liver in Oil:                              5 to 50 mcg

7. Lake Whitefish:                                              10 to 20 mcg

8. Wild Atlantic Cod:                                                12.2 mcg

9. Lobster (Northern/American):                      10.7 mcg

10. Farmed Salmon:                                                            5 mcg

11. Squid:                                                                              2.3 mcg

12. Wild Atlantic Salmon:                                           2.2 mcg

13. Wild Pacific Salmon:                                             1.4 mcg

14. Oysters:                                                                       1.2 mcg

15. Shrimp:                                                                         0.9 mcg

16. Kelp:                                                              less than 1 mcg

While seafood contains a small amount of dangerous methyl mercury, mercury amalgam fillings off gas a massive amount of elemental mercury vapor over their lifetime. Removing them with a SMART certified dentist that is following the practices established by the IAOMT is recommended due to the amount of exposure possible from their removal.

LEAD & CADMIUM bioaccumulates in large fish such as tuna, mackerel and swordfish. The cacao seeds that chocolate is made from tends to absorb lead and cadmium, this is dependent on the soils they were grown in. Before the 1950's we were also significantly exposed to lead via our home and city plumbing that was made from lead.

List of Foods with Lead and Cadmium Levels

Food         Lead (mcg/100g) Cadmium (mcg/100g)

Spinach             3–10                           2–8

Lettuce               2–8                                   1–7

Carrots               1–5                                   2–4

Potatoes               1–4                                 2–10

Rice                       1–7                       5–30

Wheat                 2–5                        2–8

Oysters               5–30                   50–100

Clams                       5–30                   50–100

Mussels               5–30                   50–100

Fish (varies by type) 1–15            1–5

Sunflower Seeds 1–4                   10–30

Chocolate                 2–20                       1–7

Canned Foods (varies) 1–10     1–5

Liver, Kidney          2–30                   30–100