|Iron Kit (Reg)|
how to test
|Iron Kit (Sen)|
how to test
Click below for other Metal Test kits
Number 26 on the "periodic table" of elements
Tests the presence of ions of iron to a high degree of accuracy to
detect contamination in the body and on a wide range of materials in your environment
Iron does not occur in nature in useful metallic form. Iron ore is the term applied to a natural
iron-bearing mineral in which the content of iron is sufficient to be commercially usable. Metallic
iron, from which steel is derived, must be extracted from iron ore.
Thousands of products having various chemical composition, forms, and sizes are made of iron and steel by casting,
forging, and rolling processes. Good plant sources of iron include dried fruits, whole grains (including wholemeal bread),
nuts, green leafy vegetables, seeds and pulses. Other foods rich in iron but which are usually eaten in smaller amounts
include soya flour, parsley, watercress, black molasses and edible seaweeds. The use of ironware when cooking foods also
contributes to dietary intake.
Acquired iron overload occurs when one obtains excessive amounts of iron from repeated exposure through supplementation,
diet, iron shots, blood transfusion. When iron overload is acquired by oral or injected means, the consequences affect the
entire body. However, having prolonged exposure to iron in tobacco directly or indirectly (second hand tobacco smoke) or
iron-containing asbestos products can result in iron loaded lung cells.
Up to 22% of the iron in meat is absorbed, while only 1-8% is absorbed from eggs and plant foods. If the body stores fall,
the rate of iron absorption rises. About 40% of the iron in animal foods is in a form called haem iron, while the remainder,
and all the iron in plant foods, is in the less well absorbed non-haem form. Iron absorption can also be reduced by tannins
(e.g. in tea) and phytates (found in nuts, grain and seeds).
The absorption of iron from plant foods is improved by the presence in a meal of vitamin C (ascorbic acid), other organic
acids such as malic acid (e.g. in pumpkins, plums and apples) and citric acid (in citrus fruits).
Risk groups of iron overload include:
- Those who use tobacco products on a regular basis or who are exposed to tobacco smoke.
- Those exposed to iron-containing asbestos, patients with thalassemia, sideroblastic anemia or other conditions requiring
blood transfusion to remedy anemia.
- Anyone taking excessive amounts of iron; or receiving iron shots.
- One who consumes on a regular basis a limited diet of red meat, tobacco products and alcohol.
Check out the iron in your body with our easy to use, home-based, HMT Iron Regular Test Kit
or HMT Iron Sensitive Test kit
HMT Iron Regular Test kit with color strip for results analysis
HMT Iron Sensitive Test kit with color strip for results analysis
Osumex HM-Chelat is most effective in eliminating heavy metals contamination in the body
The above information is provided for general
educational purposes only. It is not intended to replace competent
health care advice received from a knowledgeable healthcare professional.
You are urged to seek healthcare advice for the treatment of any
illness or disease.
The Food Standard Agency UK has not evaluated these
statements. This product is not intended to diagnose, treat, cure, or prevent