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Renegade Roundtable with Dr. Jameth Sheridan. Dr. Sheridan is a naturopath and nutritional consultant. He and his wife Kim co-authored “Uncooking with Jameth and Kim” and they co-own and operate Health Force Nutritional.

Kevin: A lot of people are wondering about anemia and wondering about how they can raise their iron levels.

Jameth: Iron is so easy being a vegan because pretty much everything green has a good amount of iron in it. Iron is another perfect example and it completely relates to EPA and DHA. I used to get in arguments with people being a vegan, or debates depending on the person, if they were coming at me with an argument or if we were just discussing it, it was a debate, about iron. There are two types of iron. There is heme iron and non-heme. Heme iron is a form of iron that occurs in supplements, isolated iron and also in animal products. It is more absorbable, at least some research in the past has indicated that it is more absorbable than the non-heme iron in plants. People would say, “Well what about that?” I’m like, “Well, I know I’m not iron deficient and I don’t have an exact answer for that technicality.” It’s like people try to get you on technicalities. I’ve since learned some other information which I’d like to share now. Iron in the form of an animal product, in the flesh of an animal, it clearly contributes to heart disease and nobody really that has studied it, disputes that. Iron actually has toxicity, it contributes to heart disease and people are dying of it. Iron is not an anti-oxidant. Beta Carotene for example is an anti-oxidant. Many herbs and most fruits and vegetables, almost all of them have a good degree of anti-oxidants in them. Iron is an oxidant. It oxidizes your tissues, it destroys and breaks things down. We want to avoid oxidation. Now iron in the form of an isolated supplement has killed people when they have taken enough of it. On every bottle, every multi-vitamin sold in America today and on every bottle of actual isolated iron, there is a legally mandated warning that says, words to the effect of “Warning accidental overdose of iron containing supplements is a chief cause of fatal poisoning in children under six.” They ate Flintstones vitamins, ate mommy’s this that whatever and their dead. Now that’s not a good thing. It’s super absorbable and it’s also super toxic if absorbed too much. Now iron in the form of a plant food, if someone already has enough iron in their body, if they’re sufficient in iron it’s much less absorbable, because the body will not absorb it because the body can selectively absorb iron from a plant food. But I have subsequently learned when you are deficient in iron, you actually absorb and utilize the iron from a plant food way better than that from an animal product or a supplement, and it has no toxicity whatsoever. And the iron in the form of a raw flesh or raw blood is just as toxic as when you cook it. There’s no difference there, just for those wondering that question.

The best way to get iron is dark, leafy greens: kale, collard greens, and even better than that, things like nettles and spirulina and chlorella, super, super high in iron. To me, spirulina is probably the number one superfood you could possibly consume: lots of protein, lots of iron, lots of other minerals, lots of phycocianin, which can help to both protect and regenerate kidney cells, and an easy fix for anemia. And I have seen specifically either good amounts of Vitamineral Green, which contains spirulina, or just spirulina alone, correct people’s iron deficiency. The white blood cell counts come up and so forth.
And I’ve got a new version of that, version four, which is just a huge jump over the last version. I’m just super excited about it.

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