@postman Oxalates impair the absorption of nonheme iron. Oxalates are compounds derived from oxalic acid and found in foods such as spinach, kale, beets, nuts, chocolate, tea, wheat bran, rhubarb, strawberries and herbs such as oregano, basil, and parsley. ... Phytate compounds can reduce iron absorption by 50 to 65 percent.
Since I've been reading up on oxalic acid for anti viral, anti bacterial, anti fungal issues recently, look into this. When I think of excess iron, bacteria feeds on iron, so this might be beneficial. When eating high oxalate foods for this type benefit, you have to limit certain foods....dairy being one because of too much free calcium. This is a temporary way of eating to get the body rid of excess viruses, fungi, etc....then go back to normal eating. I'm thinking when the viruses, fungi and bad bacteria are lowered, then iron will be more balanced. Just my thinking...I am not in the medical or science field.
Since I've been reading up on oxalic acid for anti viral, anti bacterial, anti fungal issues recently, look into this. When I think of excess iron, bacteria feeds on iron, so this might be beneficial. When eating high oxalate foods for this type benefit, you have to limit certain foods....dairy being one because of too much free calcium. This is a temporary way of eating to get the body rid of excess viruses, fungi, etc....then go back to normal eating. I'm thinking when the viruses, fungi and bad bacteria are lowered, then iron will be more balanced. Just my thinking...I am not in the medical or science field.