Stoneboss said:I'm not sure I understand. If I started with vitamin C now, would I not be risking a rise in iron, not a deficiency?
Somebody correct me if I am wrong, but from what I read and understood, if we take vit C in moderation (small dose) on an empty stomach, it wouldn't absorb iron into the system from the food we eat.
This is what it says in Exposing the Hidden Dangers of Iron, pg. 246:
Vitamin C (ascorbic acid) increases the intestinal absorption of nonheme iron. Cases of iron overload due to excessive and chronic ingestion of vitamin C have been reported. Vitamin C is an excellent antioxidant, but it can also work as a prooxidant. Pharmalogical doses of iron associated with with high vitamin C intakes can result in uncontrolled lipid peroxidation. Patients with iron loading conditions should not avoid vitamin C; they can modify the way in which they obtain this nutrient. The amounts of the vitamin contained in fresh fruits and vegetables, for example, are consistent with good health. When consumed along with an inhibiting substance, such as tannin in tea for example, studies suggest that greater than or equal to 50 mg ascorbic acid would be required to overcome the inhibitory effects on iron absorption of any meal containing greater than 100 mg tannic acid. However, if vitamin C supplements are to be employed, single doses should be 200 mg or less and the total kept under 500 mg/day and taken separately from meals.